Chicken Piccata with White Wine Lemon Sauce, Garlic Zucchini, & Capers

For some reason, I was craving this dish. Chicken Piccata is lovely and probably pretty hard to mess up. It's also very easy (always a plus). I think someone came up with this recipe because they only had these ingredients left in their kitchen. I feel like every Italian home has flour, olive oil, lemon, white wine, and capers.

I borrowed the recipe from Elise Bauer who started Simply Recipes, and adapted it to make it gluten free. I also made it dairy free by excluding the Parmesan cheese, which I thought I would miss, but it honestly doesn't need it. I also added the addition of zucchini and pasta, which I feel completes the dish perfectly.

Chicken Piccata with White Wine Lemon Sauce, Garlic Zucchini, & Capers
Adapted from Elise Bauer

Ingredients:
2-4 boneless, skinless chicken breasts (if you can find thin cutlets, do it! Go for 4 or more in this case.)
2 tbsp grated Parmesan cheese (optional, I did not use)
1/3 cup gluten free flour
Salt & pepper
2 tbsp olive oil
4 tbsp butter (or substitute, I used Soy-free Earth Balance)
1/2 cup of white wine (or chicken stock)
3 tbsp lemon juice
1/4 cup brined capers
1/4 cup chopped parsley
1-2 zucchini, chopped into spears
1 tbsp garlic
Gluten free corn pasta (mine was penne from Trader Joes)

Directions:

1. Cut the chicken breasts horizontally, butterflying them open. You want your pieces to be as thin as possible, about 1/4 of an inch thick. If they are not, place between plastic wrap and pound with meat mallet. 
2. Mix flour, salt, pepper, and parmesan, if using. Rinse the chicken pieces in water and dredge them in flour mixture until well coated.
3. Heat 2 tbsp of olive oil and 2 tbsp butter in a large skillet over medium high heat. 
4. Add chicken pieces to the pan and cook until brown on each side, about 5 minutes each. 
5. In the mean time, start to boil pasta water and cook by the package's directions. **With gluten free pasta, ALWAYS rinse the pasta in strainer with cold water immediately after cooking.**
6. Also heat smaller skillet over medium heat, spray with cooking spray, and cook zucchini spears and garlic until slightly browned.
7. Remove chicken from pan and cover with aluminum foil to keep warm while you prepare the sauce. You might have to repeat this step for the chicken that wouldn't fit in the pan.
8. After removing the chicken, deglaze the pan with white wine, then add lemon juice and capers.
9. Use a spatula to scrape up the browned bits. Wait until the sauce has reduced down by half and whisk in 2 tbsp butter. 
10. To serve, plate the pasta with zucchini and chicken, then top with the sauce. Garnish with Parsley. 

Cheers!

Sweet Corn and Vegetable Chowder

It has been too long since I've posted. I'm not sure anyone really visits my blog, but that's okay. Maybe one day. My recipes are all delicious and very allergy friendly.

This Sweet Corn and Vegetable Chowder took a while to make, but it was delicious and worth the time. The amount of leftovers you have after can last you majority of the week. Or a few days if you are feeding two or more.

I found the recipe on Pinterest, but the blog where it is from is called "the dinnervine." Their recipes all look delicious.

I followed the recipe for the most part, but I omitted the cheese and used unsweetened almond milk to make it dairy free. I saw some tips from famous food bloggers today, and they suggested using cashew cream. This is made by soaking 1 cup of raw cashews in water for 6-8 hours, draining and rinsing them, and then blending them with 3/4 cup of water until smooth. Definitely trying that next time for the half and half.

I also used Yukon Gold potatoes from the farmer's market because they contain more nutrients than white baking potatoes. In the pictures you will see red corn that I actually got for FREE from Earth Fare because they had to pull it off the shelves after so many days and it was still perfectly fine. It's sad to think about how much food we waste because of expiration dates which are actually just an estimate.

Sweet Corn and Vegetable Chowder
Adapted from: the dinnervine

Ingredients:
7 ears fresh white corn, kernels cut off cobs
5 yukon gold potatoes, peeled and chopped into small cubes
1/2 large sweet white onion, chopped finely
1 large carrot, chopped finely (or 2 small carrots depending)
4 large cloves garlic, chopped
1, 32 oz carton free-range chicken stock
3 T dairy-free, soy-free butter
1 bay leaf
1/2 cup white wine
1/2 cup unsweetened almond milk (plain, not vanilla)
2 tbsp gluten free flour (optional, but I used to thicken soup)
5 strips bacon (or turkey bacon), for crisping, topping and reserving drippings
2 tsp fresh thyme leaves, chopped smaller
fresh thyme sprigs for garnish & sautéing
1-2 tsp kosher salt (to taste)
1-2 tsp coarse ground black pepper
1 tsp paprika
1/4 tsp red wine vinegar

Directions:
1. Cut corn kernels off cobs, set aside.
2. Preheat a large dutch oven, or enameled cast iron soup pot, melt 1T of the butter and crisp all 5
strips of bacon, chopped.
3. Once bacon is crisp, remove from pot & drain on paper towels, setting aside for garnish.
4. Reserving bacon drippings, to pot add chopped potato and sauté on medium for about 6 min,
stirring often.
5. To pot now add onion, garlic, carrot, salt, pepper, and remaining 2 T butter.
6. Sauté mix adding 1/2 cup of the chicken stock carton and a few thyme sprigs (will remove later), for
about 10-15 minutes.
7. Once mixture is tender, remove thyme sprigs, add the corn kernels, chopped thyme, paprika, bay leaf rest
of chicken stock and bring to a slow boil with lid on.
8. Once beginning to boil, remove lid and reduce heat to low, continue to simmer for about 10
minutes.
9.  Add white time and remove the bay leaf.
10. Remove hot pot from heat and allow to cool substantially**, then slowly add some of the almond milk

and around a tablespoon of gluten free flour, return pot to low heat, stirring well (Soup will begin to thicken).
11. Gradually add more almond milk, a tbsp of gluten-free flour, salt & pepper as desired.
12. Add the red wine vinegar if you feel a little acid is necessary; I did and it worked well!
13. Continue to simmer on low until ready to serve & eat!**
14. Garnish with bacon and fresh thyme sprig.

** I noticed that the almond milk dramatically reduced the temperature of the soup, so you might not want to wait for it to get too cool because it will take a while to heat back up. You also might have to turn it up to medium or medium-low to heat back up.

Enjoy!!

Salmon Tacos with Mango Salsa

This recipe is delicious and healthy.

So, why wouldn't you try it?? It's easy too, so skip that excuse as well.

Wild Caught Salmon is full of Omega-3s, which help reduce inflammation (the basis of every disease and illness), promotes brain function, and assists cell production.

Salmon Tacos with Mango Salsa Recipe
Adapted from: Alison Needham

Ingredients:
1 1/2 pound salmon filet with skin on
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cumin
corn tortillas
1 avocado, sliced
feta cheese, optional

Salsa:
1 mango, skinned and cut into small dice
1/2 cup diced red onion
1/2 cup diced red bell pepper
handful chopped cilantro
1 jalapeno pepper, seeded and minced
1/2 juice lime
pinch salt

Directions:

1. Pat the salmon dry. Combine the chili powder, sugar, salt and cumin in a small bowl and sprinkle over the surface of the flesh-side of the salmon. Set aside.
2. Prepare the salsa. Combine all ingredients in a medium bowl. Taste for seasoning, cover and refrigerate.
3. Spray the grill with cooking spray and light a medium-hot flame. To test heat on a charcoal or gas grill, hold your hand about 5 inches over the flame. You should only be able to keep it there for 3-4 seconds.**
4. Place salmon skin side down on the grill, cover and cook for about 5 minutes, depending on the thickness of the fish (cook fish about 10 minutes per inch of thickness). Flip salmon over, peel off the skin and cook for 3 minutes more, or until the fish flakes easily with a fork. Remove from heat and place it pink flesh up on a plate. (The underside of the skin will be an unattractive gray color).
5. Place the corn tortillas on the grill for a few seconds a side to warm up. Flake fish and divide evenly between the tortillas. Top with mango salsa, sliced avocado, and feta cheese. Serve immediately with lime wedges.

**You can also prepare the Salmon in a pan on the stove. Cook as stated above over Medium Heat with olive oil in pan.

Enjoy!

Jane Iredale Makeup

 

It's time for me to review another beauty product! This time it's a whole line. Jane Iredale has an incredible line of mineral makeup.... Truly mineral that actually has skin-care benefits. Her makeup is great for sensitive skin and actually cures some skin disorders.

You can go to her website and actually read the ingredients. Most of her makeup is Vegan, Gluten Free, and Cruelty Free. She uses natural preservatives that are allergen free.

Unlike some beauty blogs, I have actually been using her products for 9 months now. I absolutely love them! I have combination skin that breaks out very easily. I've battled with acne all of my life, so that means that I have battled with makeup that really conceals blemishes all of my life. I use her Disappear Concealer with Green Tea Extract, which actually works great on acne and under-eye circles. I apply the concealer first and then dab Bare Minerals Concealer over the top for extra coverage. Then I use Jane Iredale's PurePressed Base Mineral Foundation over the top of that. It is supposedly anti-microbial so it keeps bacteria off the surface of your face. It seems to be working, because my acne has improved. The concealer is also supposed to heal blemished instead of dry them out. I have also tried their Eyeliner Pencil in Midnight Blue, but it tends to fade easier than I would like. It might just be the color though.

If you have problem skin at all or are just looking for a great natural makeup free of harsh dyes and preservatives, check it out! It is definitely worth the money. I haven't even put a dent in my powder or concealer in 9 months!

Enjoy!