Quinoa Tabbouleh

Another gluten free dinner!!! I am liking these healthy, yet tasty dishes, and so is my scale! I grilled chicken again (well, we did have beef Monday & Tuesday nights so I needed to get us back on track) and served it with this wonderful side dish, as well as a green salad with my homemade ranch dressing.

Click here for the link to the recipe at myrecipes.com
QUINOA TABBOULEH

Below are the pictures I took while making the recipe.

Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients.

Cover; let stand 1 hour. Serve chilled or at room temperature.

Crunchy Bok Choy Slaw

My oh my oh my!! Did I just love this dish!! We had this with our dinner last night. It was full of crunch and flavor, with some tart from the vinegar and sweetness from the carrots. It reminded me of myself - sometimes sweet, and sometimes tart! lol. I found the recipe at cooking.com, who credits ©EatingWell Magazine for the recipe. Click onto the link below for the recipe.

Crunchy Bok Choy Slaw



Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

Sticky Chinese Chicken

I recently discovered a fantastic recipe that is easy to make, has very few ingredients and has a nice wow factor when it hits the palate. It is a HUGE hit with the family! I make a hot mustard dipping sauce that pairs nicely with the chicken. The recipe for that is below this recipe. I made this again last night and it dawned on me that I hadn't put it on my blog yet, so I am rectifying that mistake.

STICKY CHINESE CHICKEN

1 cup finely crushed garlic & onion-flavored croutons
1/4 cup cornstarch
2 TBSP soy sauce
2 lbs boneless, skinless chicken thighs, cut into 1" pieces
1/4 cup canola oil
2 green onions, thinly sliced, for garnish, optional

In a large bowl, whisk crouton crumbs and cornstarch. Stir in the soy sauce and mix well. Add chicken and toss until completely coated.

Cover and refrigerate for a least 30 minutes. Heat the oil in a large nonstick skillet over medium heat (I like to use my electric skillet for this.) Add chicken and cook, covered, for 20-25 minutes until nice and crispy and cooked through. Turn about 4-5 times during cooking to avoid burning. Drain on paper towels. Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.

I know this picture shows some dark pieces...this picture was taken the first time I made this dish, when I didn't use my nonstick pan ;). I wish I would have thought to take the picture of the food last night, when I used my electric skillet and it came out perfect!!

I make a Hot mustard sauce for these that is fantastic!! It has a nice bite to it that I find addicting. You can adjust the heat by adding more soy sauce. Here is my recipe:

CAITY'S HOT MUSTARD DIPPING SAUCE
2 tsp dry mustard
2 tsp cold water
1 tsp soy sauce, or to taste.

Mix mustard and water and let sit for TEN minutes. Add the soy sauce and taste as you mix. I am just guessing at the amount of soy sauce. This will be spicy but oh so good when drizzled over this chicken, or just dip the chicken in it. A little does go a long way.

Crustless Quiche

Yesterday I decided to make a crustless quiche to celebrate Kyle (my middle son) and Beth coming home from West Virginia. I wanted to use ingredients that I had at the house since I was still in pajamas....and my local grocery store is opposed to me showing up in a state of undress. And we were all hungry and wanted to eat NOW. All 3 of us worked together in the kitchen and turned out this amazing dish!!! My hubby told me not to change a single thing about it so it will always taste this great lol!

Crustless Quiche

12 slices bacon
12 eggs
1/3 cup sour cream
1 bunch green onions, sliced
1 large tomato, diced
1 cup cheddar cheese (I used Canadian Black Diamond Cheddar Cheese - amazing stuff
1 cup Mexican 4 blend shredded cheese (You could use Monterey Jack Cheese as well)

Preheat oven to 325°F. Fry the bacon until it is crisp. Cut bacon into pieces. In a large bowl break 12 eggs; add the sour cream. Mix well with whisk. Slice the green onion bunch. Be sure to set aside about 2 TBSP to use as a garnish. Chop the tomato and also set aside about 2 TBSP for garnish. Pour the egg mixture into a greased 13 x 9" pan. Sprinkle bacon evenly over the mixture. Repeat this with the green onions and tomatoes and cheeses. Bake for 30 minutes or until set in center. Garnish with the reserved 2 TBSP of tomatoes and green onions. Serves 6-8.

Oriental-Style Vegetable Medley

I came up with this recipe today when I was trying to find something I could fix in a hurry. It had the BEST flavor and my 93 yr old VERY PICKY mother-in-law LOVED these veggies, as did the rest of us.

Caity Sue's Oriental-Style Vegetable Medley
1 zucchini, julienned
1 yellow squash, julienned
2 green onions, sliced on the diagonal in 1- 1/2" pieces
Salt, pepper and garlic powder to taste
1 tsp fresh chives, finely chopped (optional)
Olive Oil
1/8 cup white wine (a good white wine that you would drink)
1/8 cup soy sauce
1/8 cup water

Toss vegetables in salt, pepper and garlic powder. Heat olive oil over moderate heat. Toss vegetables in and stir quickly. After 2-3 minutes add the white wine, soy suace and water. Cover and cook 3-5 minutes more.