Mother’s Day is coming up and my mind instantly returns to memories of baking with my mom growing up. Back then, gluten didn’t bother me. Today, it’s another story. That’s why I’m so excited about these gluten-free chocolate chip blondies. They’re delicious, and gluten-free!
Sausage & Spinach Soup
Italian Wedding Soup is one of my favorite comfort foods. The potatoes, the sausage, the bacon, the cream … oh, the cream. It’s all so decadant. And, sadly, time consuming.
Guacamole with Cottage Cheese
I’ve got avocados on the brain, and for good reason. I just spent the weekend with oddles of other fabulous food bloggers at the Big Traveling Potluck in Murrietta, just north of San Diego, and we ate, drank and made merry just a stone’s throw from gorgeous avocado groves.
Low-Fat Chicken Salad
This recipe highlights two of my favorite things: chicken and low-fat. But don’t mistake low fat for low flavor – the basil and scallions pack a punch. Add a little sea salt instead of your usual table or kosher salt, and the salad gets even zingier (more zingy?).
Right now this is on my weekly rotation, because it’s fast, easy and delicious. Not to mention it’s the perfect recipe for leftovers. If you’re grilling out tonight, use this marinade, grill up a few extra chicken breasts, and you have yourself a low-fat lunch.
{recipe} Low-fat Chicken Salad
Author: Lisa Dearen
Serves: 1
This lower-calorie alternative to traditional chicken salad is packed with flavor so you won't miss any of the fat. Try it as a salad for low-carb days.
Ingredients
- 4 ounces cooked chicken, chopped
- 2 scallions, trimmed and thinly sliced
- 3 celery stalks, diced
- 3-4 leaves fresh basil, chopped
- 3 tablespoons non-fat plain Greek yogurt
- 1 tablespoon reduced fat mayonnaise
- Salt and pepper to taste
Instructions
- Add all ingredients except the basil, salt and pepper to a salad bowl.
- Gently stir to combine, adding the basil once everything else is combined.
- Season to taste with the salt and pepper.
- Serve as a salad or a sandwich topped with fresh tomato slices.
Seafood Stew
Whether it’s drizzling or pouring cats and dogs, rain falling from the sky calls to mind just one thing: stew. (And bad traffic, since no one in Southern California knows how to drive in the rain, so two that’s two things, I suppose.)
Curry Chicken & Rice Salad
As anyone who has ever moved to a new town knows, it’s not easy making new friends. When I first moved to Tucson in 2005 I worked from home and my daughter Gigi hadn’t yet come along.
Gluten-Free Lemon Pound Cake
I have a weakness for chocolate (don’t we all?), little bites in the shape of chips or kisses or wrapped around peanut butter. But when it comes to cake, lemon is the flavor I seek.
Spicy Artichoke Dip
Before we dive in, I’ll address the white elephant in the room: I haven’t been blogging lately. But if you’re still out there, thank you! And I’m back, with a dip
Roast Chicken with Smoked Paprika
Does the world really need another roast chicken recipe? Especially on the heels of Thanksgiving and the chicken’s famous cousin, the turkey? Once you try this recipe, your answer will be yes.
My classic go-to recipe for roast chicken might even be replaced by this recipe, developed by one of my favorite food writers, David Tanis for Bon Appetit. I didn’t have all the ingredients but even so, the meat is succulent and moist and so full of flavor that groaning at the first bite is inevitable. Jazz things up with Tanis’ addition of crispy potatoes, or go the lazy girl route (my favorite highway) and just mash some red potatoes and call it a day.
{gluten-free} Smoked Paprika Roast Chicken
It's worth the extra effort to prep the chicken the day before - this allows the flavors of the paprika and garlic to work their magic, ensuring a juicy, flavorful chicken. Plus, there's no prep the next day - how great is that?
Ingredients
- 4 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 4-5 pound whole chickens
- 2 bunches fresh thyme or rosemary
- Head of garlic, cut in half
Instructions
The Day Before Cooking:
- Prepare the chicken: remove the giblets and wash the chicken inside and out. Pat dry with paper towels, then set in a shallow dish.
- Combine the garlic, salt, olive oil and smoked paprika in a small bowl, mixing to form a paste. Smear the paste all over the outside of the chicken. Stuff the herbs and garlic halves into the cavity of the chicken. Lightly cover with plastic and refrigerate overnight.
The Day of Cooking:
- Remove the chicken from the refrigerator one hour before roasting. Preheat the oven to 500° - if your oven is anything like mine, this will also require an hour.
- Transfer the chicken to a roasting pan or large cast iron skillet. Roast at 500° for 30 minutes, then reduce heat to 425° and continue roasting for 20 to 30 minutes more, until the internal temperature reads at least 160°. Let rest 15 to 20 minutes before serving.
Notes
Adapted from a recipe by David Tanis.