Recipes

[cimeranrose]

I have a friend who recently had back surgery and on top of that has gotten very ill. Some of us from my Church are coordinating meals to take to her and her family. However, it has to be a meal that is gluten free, soy free and nut free. I'm hoping some of you may have recipes that you could share that would meet those needs? TIA

[m0rgan]

Try deliciouslyorganic.net/recipes

[cimeranrose]

Thank you so much @m0rgan

[Zhills]

One Pot Greek Chicken & Lemon Rice

Ingredients

Chicken and Marinade

• 5 chicken thighs, skin on, bone in
• 1 - 2 lemons, zest + 4 tbsp lemon juice (Note 7)
• 1 Tbsp dried oregano
• 4 garlic cloves, minced
• 1 tsp salt

Rice

• 1½ tbsp olive oil, separated
• 1 small onion, finely diced
• 1 cup long grain rice (Note
• 1½ cups chicken broth / stock
• ¾ cup water
• 1 tbsp dried oregano
• 1 tsp salt
• Black pepper

Garnish

• Finely chopped parsley or oregano (optional)
• Fresh lemon zest (highly recommended)

Instructions

1. Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.

To Cook

1. Preheat oven to 350F.
2. Remove chicken from marinade, but reserve the Marinade.
3. Heat ½ tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
4. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
5. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
6. Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
7. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
8. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.

Notes

1. I use bone in, skin on chicken thighs because there's more flavour. But you can use skinless, boneless chicken thigh fillets if you prefer. If you do that, place the chicken in the pan 20 minutes into the baking time because the chicken won't need as long.
   
   2. I garnished this with slices of lemon which I seared in the pan after cooking the chicken.
   
   5. How to make this entirely on stove top (readers' request). Though the result isn't quite the same as baking because you sacrifice either the chicken juices mixing in with the rice OR the crispy skin, it can be made entirely on the stove. There are two options:
   
   a) Cook the chicken completely on the stove, set aside and cook the rice on the stove (reduce the liquid by ½ cup). To cook the rice, just follow the recipe directions up to the point just before putting it in the oven. Instead of doing that, put the lid on and cook on medium low until the liquid is absorbed (about 12 - 15 minutes). When the rice is almost ready, pop the chicken back in on top of the rice and put the lid on to warm up, and finish cooking the rice. This will yield a chicken with crispier skin than the second method.
   
   b) The 2nd method is to sear the chicken but not cook it through, then pop it on to of the rice to finish cooking while the rice cooks. This method is easier and you will get the benefit of the chicken juices mixing in with the rice while it cooks but you will lose the crispiness of the skin.
   
   7. You need enough lemon to get 4 tbsp of lemon juice which will be 1 large or 2 small lemons. Use all the zest from the lemon(s) that you use.

[cimeranrose]

Thank you sooooo much @Zhills - you're wonderful for posting this. It sounds delicious!

[Zhills]

The BEST Rice Krispie Treat Recipe EVER!  These treats are ooey gooey goodness!

Ingredients

• 4 tablespoons of butter
• 8 cups of mini marshmallows
• 1 teaspoon of pure vanilla extract
• 1 tablespoon of milk
• 6 cups of Rice Krispie Cereal

1. Slowly melt the butter in a large pan, low heat.
2. Once butter is melted, add vanilla and 6 cups of marshmallows. Melt the marshmallows slowly.
3. Right before the marshmallows are fully melted, add milk and the other 2 cups of marshmallows. Stir until the added marshmallows are starting to melt. (we don’t want them fully melt so you will have a lumpy fluff)
4. Add the Rice Krispie Cereal. Stir until the cereal is fully coated with the marshmallow fluff.  **
5. Dump into an 8 x 11 greased dish. Use a greased spatula to spread out the treats and press down just a bit (you don’t want them to so compact that they become rock hard).
6. Allow to fully cool before cutting and serving.

**Can add mini chocolate chips at this point or maybe butterscotch?

[Zhills]

Slow Cooker Cuban Mojo Pork

Servings: 8 servings

Ingredients

• 1 bone-in pork shoulder (about 4 pounds) pork butt works as well)
• 11/2 teaspoons salt
• 1 teaspoon ground black pepper
• 3/4 cup orange juice, freshly squeezed
• 1/2 cup lime juice, freshly squeezed
• Zest of 1 orange
• Zest of 1 lime
• 1/2 cup olive oil
• 8 cloves garlic, chopped finely
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1/4 cup chopped cilantro (lightly packed)

Instructions

1. Using a paring knife, make a few slits all over the surface of the pork. **See Note 1 
2. To the slow cooker, add the rest of the ingredients. Mix to combine. 
3. Place the pork in the slow cooker and cook on high for 5 - 6 hours or on low for 8 - 10 hours. *See Note 2
4. The pork should be tender and almost falling of the bone!. Carefully remove it from the slow cooker and place it onto an aluminum foil lined baking sheet.
5. Bake at 400 degrees Fahrenheit for about 15 to 20 minutes or until browned. 
6. Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks, yes, it will be that tender!
7. Serve with the remaining juices from the slow cooker *See Note 2

Recipe Notes

Note 1. You can place the pork and the rest of the ingredients and marinade for 4 hours or overnight.

Note 2. You can serve your pork with the cooking liquid from the slow cooker as is or you can add a cornstarch slurry to thicken it. This is how you do it:
As soon as you remove the pork from the slow cooker:
Skim some of the fat off the top
Mix 1 tablespoon of cornstarch with 1 tablespoon of cold tap water
Add the cornstarch mixture into the slow cooker and mix to combine. Cook on high for 30 minutes (while the pork is in the oven). Serve with the pork.

Wonderful with yellow rice or white rice and black beans (buy ready to eat)

[cimeranrose]

Mmmmmm @Zhills, you must be a wonderful cook. I love Rice Krispy treats but never think to make them - thanks for the reminder. And thanks for the additional recipes!

[Zhills]

You are welcome.  Hope you enjoy!