My Recipes

Categories

Chicken Philly

  • 1 package boneless skinless Chicken Thighs (about 2lbs.), cut into strips. (It will get chopped up more once on the grill)
  • 1/2 of a Red Bell Pepper, cut into small pieces.
  • Salt & Pepper
  • Paprika
  • Mozzarella Cheese, shredded.
  • Buns (we prefer “Steak Buns” like these from Kroger)
  • (This recipe will make about 6 sandwiches)
  1. After cutting up the chicken thighs, season generously with salt on both sides. Add a dusting of paprika and black pepper on both sides.
  2. Get Blackstone Grill hot, on medium high. A few clicks below the lighting position.
  3. Once grill is hot, add a little bit of neutral oil such as peanut or coconut oil.
  4. On one area of the grill add the chicken, and spread it out in a single layer. Let sit for a few minutes before stirring so that browning occurs.
  5. In a separate area, on medium high heat, add the peppers and stir as needed for even cooking.
  6. Once chicken has browned on one side and released from grill, begin tossing and chopping it up. Once it is chopped up pretty well, spread it out into a single layer again to get some more browning.
  7. Add buttered buns to the grill over medium heat to toast.
  8. Once chicken is cooked and peppers are soft, mix both together. Then spread into a single layer again and cover with cheese until cheese melts.
  9. Remove everything to a clean tray and assemble sandwiches at the table.

 

 

Turmeric Chicken and Rice

Ingredients:

1 Package Chicken Thighs, cut up into chunks.
1 tsp. Salt
1/4 tsp. Black Pepper
1 1/2 tsp. Cumin
1 1/2 tsp. Garam Masala
1/2 tsp. Turmeric
1 Red and Green Bell Pepper, chopped
1 Tomato, chopped
1 cup White Rice
2 cups Vegetable Stock, or Chicken Broth
2 cups spinach, chopped

Directions:

1. Heat some oil or butter in a pan. Add the peppers and sauté until softened.  Add chicken and cook for a few minutes, stirring occasionally.  It does not need to be fully cooked yet.
2. Add the uncooked rice and the spices: turmeric, cumin, garam masala, salt and pepper.  Stir until spices coat the vegetables and rice.
3. Pour chicken broth into the skillet. Add a little more salt. Cover and let simmer over low heat for 20min. Set a timer and do not take the lid off or stir while its cooking.
4. When the timer goes off, take the lid off and stir in the chopped spinach until spinach is wilted.

(This Recipe is from “A Saucy Kitchen.” It is Low FODMAP + Dairy Free)

NOTES: 

I use this as a base recipe and change up the spices to make a totally different meal. I have tried a Cajun version where I changed the spices to:

2 tsp brown sugar
1 tsp sweet paprika
1 tsp oregano
1 tsp salt
1/4 tsp black pepper
cayenne, if want to add heat.

Pepper Jelly

Ingredients:

2 cups of peppers, any kind you like. (1 cup hot peppers and 1 cup bell peppers works best)
1 cup Apple Cider Vinegar
4 cups Sugar
3 Tbsp powdered Pectin

Directions:

  • Combine the peppers and vinegar in a food processor and process until pureed (about 3 minutes)
  • Put the puree and sugar in a saucepan and bring to boil over medium heat, stirring constantly.
  • Remove from heat. If there is a lot of foam, skim off.
  • Add Pectin
  • Return to heat and bring again to a hard boil for 2 minutes, stirring constantly.
  • Remove from heat and stir constantly for 5 minutes.
  • As it cools, the jelly will begin to thicken.
  • Pour it into jars, leaving 1/4″ space at top. Seal. Can be frozen.