Apple Stuffed Chicken and Caramelized Brussels

I am not really sure where the idea for this meal came from. I was just walking aimlessly around the grocery store, surprise surprise, and I spotted honey crisp apples. I absolutely LOVE honey crisp apples. They have the perfect amount of sweetness and are the perfect snack! So I grabbed a few apples  and moseyed on through the grocery. I ended up with a few more ingredients that turned into Apple stuffed chicken breast. Never stuffed chicken exactly like this, but it turned out quite delicious I must say!

Apple Stuffed Chicken Breast 

gluten fee, dairy free

Ingredients:

2 boneless skinless chicken breast

1/2 cup diced onions

1/2 diced apple (I used honey crisp)

2 T gluten free bread crumbs

1 T diced jalapeño (you can adjust for hotness)

1/4 t paprika

1/4 t cumin

1/4 t garlic powder

1/4 t oregano

a dash of crushed red pepper

1/2 cup olive oil

1 1/2 T worcestershire sauce (Lee and Perrins in GF)

1 T red wine vinegar

dash of salt and pepper 

Preheat your oven to 375°.

Dice your onion.

Core and dice your apple  

Add your onions, apples, breadcrumbs, and jalapeños in a medium bowl.

Stir to combine.

Add in your spices and stir to evenly distribute the spices.

Using a sharp knife, cut a slit lengthwise down your chicken breasts. Be careful not to cut all the way though the breast. You are creating a pocket for the stuffing.

Stuff the chicken breasts with your apple stuffing and place in a small baking dish sprinkled with olive oil.

In a small bowl, add worcestershire, olive oil, red wine vinegar, salt, and pepper.

Whisk to combine completely

Pour the mixture over your stuffed chicken breast.

Bake in the oven for 30-35 minutes or until the chicken is no longer pink. 

Caramelized Brussels Sprouts 

gluten free, dairy free

Ingredients:

1 pound of brussels sprouts

1/3 cup diced onion

2 T dark brown sugar

2 T olive oil 

salt and pepper

Preheat oven to 375°.

Wash and trim your Brussels. Cut off the tough stem end and then slice in half lengthwise. Discard any dark outer leaves.

Place your Brussels in a medium baking dish

Add your onions and brown sugar.

Pour you olive oil over the top and sprinkle with salt and pepper.

Bake in the oven for 45 minutes or until soft. Stirring occasionally. 

I added a side of brown rice with this dish and was the perfect fall meal for the two of us!

Thanks Y'all!

-Wise Wife 

Sweet Potato Sunday

This past weekend it was FINALLY cold!! By cold I mean 40-45°. Not to worry it was back in the 70's on Sunday and expected to be in the 80's this coming week. Gotta love the South! With the weather being cold for a brief second, my mind went straight to sweet potatoes!! What is more fall than a sweet potato? I love sweet potatoes but my husband won't touch them with a 10 foot pole. To solve this issue and craving, I created a recipe for one. Of course this can be doubled, tripled, quadrupled, or whatever your need may be. 

I was lucky because my hubs was grilling a pork tenderloin for dinner, so I just added a little work to his load. Now if you don't have a grill or don't feel like grilling, you can absolutely use an indoor grill pan or even a panini press! Okay onto my delicious side dish!

Fall Grilled Sweet Potatoes

Gluten Free, Dairy Free

Ingredients

1 sweet potato

1/4 t paprika

1/4 t salt

1/4 t cumin

1/8 t ground cinnamon

1/8 t chipotle chili powder 

1/2 T apple cider vinegar

1/8 cup olive oil 

Start with getting your potato ready for the grill. Thoroughly wash your potato.

Cover your potato with cold salted water.

Bring the water to a boil and boil for about 7 minutes or until slightly tender.

Remove from the water and let cool completely.

While your potato is cooling, you can get your sauce ready. Mix all your spices and apple cider vinegar together until combined.

Slowly add in your olive oil, stirring constantly.

Once your potato has completely cooled, slice into 4 slices lengthwise.

Brush the top of your slices with your spice mixture.

Place seasoned side down on the grill and over medium heat. Once on the grill, brush the top side with your spice mixture. Grill for about 7 minutes.

Flip the potatoes and cook for another 6-7 minutes or until the potatoes are completely cooked.

Dig in! Happy Fall Y'all! 

Thanks!

-Wise Wife 

Blueberry Delight!

So for some reason I have been craving blueberries lately. Of course it isn't blueberry season, so I am very thankful for frozen blueberries. When you put frozen blueberries in a dessert, they taste just as yummy!! My husband likes blueberries as well, so I wanted to create a dessert that both of us could eat and he couldn't even tell they were gluten and dairy free :) I know I am kinda cruel to do that to him, but I always have a sense of accomplishment when I make something he really likes and would ask for again and it also won't make me sick.  These are semi-homemade and take full advantage of store bought products. So here you go!

Mini Blueberry Delights

gluten free, dairy free

Ingredients:

3 T corn starch

2 1/2 cups frozen blueberries

2 T lemon juice

1 container dairy free gluten free cream cheese

3 T agave (or honey)

1 container of Pillsbury pie and pastry dough, (Keep in fridge until ready to use)

1 mini muffin pan

Preheat oven to 350°

Okay lets create your filling. Add the honey and cream cheese together.

Throughly mix until smooth.

Then add in your lemon juice and corn starch and stir to combine.

Toss in 2 cups of your blueberries.

Stir to combine.

Now get our your dough. Tear off a little pieces of the dough. Roll in your hand to create a ball.

Flatten out the ball in your hand.

Press the dough into your mini muffin pan. Leaving a little edge poking out.

Scoop your filling into your muffin tin.

I had some leftover filling, so on a whim I put it into a small dish and topped with blueberries. I baked it  for about the same time as the delights and it was pretty tasty! Sort of like a creme brûlée sans the cream :) 

Okay back to the original dessert. 

Top each dessert with 3 blueberries. Bake in the oven for about 30 minutes. Just watch and when the crust is sightly browned and cooked all the way through your desserts are done!

Hope you love them as much as my house did!

Thanks Y'all!

-Wise Wife

Football Sore Throat Soup

This past weekend I traveled to Oxford, MS to see my alma mater take on our arch nemesis, LSU. Those of you that know me know I get a little into football games. I think that the players can hear me if I yell loud enough. Well the Rebels played AMAZING and we won an incredible game. What was left after the game? A football sore throat. Mixing loud cheering and cold temperatures over the weekend calls for a creamy hot soup! I know what you are thinking, creamy? How can creamy be healthy? 

I have come up with a substitute for cream soups. A lot of recipes call for cream of mushroom soup or cream of chicken soup. Instead of grabbing a can from the grocery full of who knows what, I create my own. So using my "cream soup base," I have come up with a creamy loaded baked potato soup that is gluten free and dairy free. Don't you love when you accomplish something. Now if I were to just hand my husband potato soup, he wouldn't be satisfied. Yes he would be grateful, but I know he would love something to dip in that soup. So what else but a grown up grilled "cheese." Okay I can't deny it, I made him a regular version with mozzarella, white cheddar, and goat cheese because why should he suffer just because I can't have cheese. But for myself, I made a grilled cheese thats dairy free on gluten free bread that I thoroughly enjoyed! 

Okay enough of my rant, here is the recipe for my soup!

Creamy Dairy Free Loaded Baked Potato Soup

Gluten Free

Ingredients: 

3 russet baking potatoes

1 batch cream of soup substitute (recipe below)

1 1/2 cup gluten free chicken broth 

salt and pepper to taste 

1/2 cup dairy free sour cream 

6 T green onions 

4 slices gluten free bacon 

almond cheddar (optional) 

almond milk (optional to thin out soup at the end)

First we have to get your potatoes cooked. Wash the potatoes and poke with fork several times.

Two options here. Bake in the oven at 350° for about an hour. Turning over half way through.

You can also cook in microwave for 10 minutes, turning half way through.

helpful hint: While your potatoes, whip up your cream soup substitute. See below.

Once cooked, slice the potatoes so the next step is easier.

Add your sliced potatoes, chicken broth, and cream of soup substitute (recipe below) into a large pot.

Stir to combine. Simmer for about 10 minutes.

Add your potato mixture into your food processor, or blender. You may have to do this smaller batches depending on the size of your food processor. 

Blend until smooth.

Add in 1/2 of the green onions and sour cream.

Blend until smooth again.

Add back into your large pot. Add in your salt and pepper. Simmer for an additional 10 minutes.

While your soup is simmering. Cut up your bacon.

Cook in skillet until no longer pink. Remove from skillet and place on paper towel to drain grease.

Serve your soup topped with green onions, bacon, and the optional cheddar cheese. I decided to leave the cheese off because I was serving with a grilled cheese :)

Cream of Soup Substitute:

You can use this as a base recipe. If you need cream of mushroom add in mushrooms. Cream of celery, simply add in chopped celery. You get get the picture. 

Ingredients:

1 cup cold dairy free milk

2 T cornstarch

1 t gluten free chicken bouillon

1/2 t salt

1/4 t pepper 

Add all ingredients into small saucepan.

Whisk until thickens.

Hope you enjoy your potato soup!!

Thanks Y'all!

-Wise Wife