BIZZY BAKES

I realized, I have put up only a few of the wonderful chicken recipes, I have made over the year.  I thought it was time to add at least one of them.  This is from the present summer and it took advantage of our barbecue. Hubby brought home a new outside grill a few weeks ago.   Despite this, we have only barbecued a few times and this is one of them.  I think it is due to our busy lives.   Hubby was excited about getting a new grill and brought it home and immediately set it up in anticipation of using it.  He doesn't usually talk about "things" but this time, he did.  A new grill was definitely a good addition.........even though we did not use it right away. This recipe came out nicely on the grill.  In a pan, I made the onions and yellow peppers which I served with the cutlets on top.   Grilled Chili Chicken Cutlets Ingredients: 2 pounds chicken cutlets 1/3 cup soy sauce 1/2 cup chopped onions 1/2 cup chili sauce 1 yell...

This is another recipe brought over from My Sweet and Savory. Wednesdays with Donna Hay is back in action and the four of us are happily cooking away. This week, we are making Chili Chicken & Cashew (pecan in my case - had no cashews) Stir Fry. Gaye selected this recipe and she gets my gratitude. It made a delicious dinner and I would love to make it again, this time with cashews. I did make some changes in the recipe. Since hubby does not like HOT food, I subbed in some dried chili flakes and a few tablespoons of chili sauce, a mild one. I could taste a little heat but even hubby did not complain. I think, he is beginning to appreciate a little spice in his food.

I love bundt cakes because they make any cake look better. Cherry Almond Bundt Cake (adapted from William Sonoma Kitchen) Ingredients: 2 1/2 cups gluten-free flour mixture 2 teaspoons baking powder 1/2 teaspoons salt 1 1/4 cups cherries 1 cup milk 2 teaspoons  almond extract 1/2  teaspoon  vanilla extract 16 tablespoons oil 2 cups granulated sugar 4 eggs For the glaze: 1/2 cup granulated sugar 1/2 cup cherry juice 1/2 teaspoon almond extract Method: Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour a bundt pan. Sift together the flour, baking powder and salt. Transfer 1 1/2 tablespoons of the flour mixture to a small bowl, add the cherries and toss to coat and set aside. In another small bowl, combine the milk and the almond and vanilla extracts and set aside. In the bowl of an electric mixer  beat the oil and sugar.  Add the eggs one at a time, beating well a...

Have you ever been uninspired and tired but had dinner to make?  That was me and we find it is too hard to get local gluten-free food to bring in so it is ME and the kitchen.  Hubby offered to play sous chef and I happily accepted.  Fortunately, there was little to do for this meal other than the chopping.  With help, it was a pleasure. With the tomato crop in full bloom, it is fun adding tomatoes to many dishes.  This is another of those meal that was based on what was had in the house and those items worked well.  This is a filling but not overpowering meal.  It has a good balance and we like all the components. It means, we don't always have to be inspired to make a good dish. Chicken Strips with Quinoa Plus Ingredients : 1 cup rinsed quinoa 2 cups vegetable broth 2 tablespoons olive oil 1 medium onion, chopped 2  boneless chicken cutlets, cut into chunks 2 tablespoons olive oil 1 zucchini, diced 1 tomato, dic...

This week, I chose the recipe for Wednesdays with Donna Hay.  The original recipe has bacon in it which I imagine adds taste to the fritters but we found them tasty enough.  Below is the original recipe. Instead of tomato chutney, I served spinach and tomato on the side. I loved the idea of the broccoli in this dish.  There was just good stuff in this dish, quinoa, basil, beans and broccoli.  If it was baked and we did away with the oil, it would be even better.  Next time, I plan to do just that. Broccoli and quinoa fritters 4 rashers bacon, rind removed and chopped 2 x 400g cans white (cannellini) beans, drained, rinsed and mashed 200g steamed broccoli, finely chopped 3 cups (570g) cooked quinoa, see below sea salt and cracked black pepper ½ cup (50g) grated mozzarella 1 egg, lightly beaten ¼ cup chopped basil leaves 2 tablespoons olive oil tomato chutney, to serve tomatoes and spinach on the side Heat a non-stick frying pan over high heat. Add the ...

Stuffed Potatoes, both white and sweet potatoes are a treat for us.  I have made them for years but usually, I cop out and simply mash down a little on the potato while in the skin and the plop a vegetable and some cheese on top.  I microwave it and voila, there is a good stuffed potato. I decided to put more effort into these and see if it made a difference.  I scooped out most of the potato from the skin and mashed it with sour cream and some chopped broccoli and scallions plus a little red pepper and it became creamier and the whole potato when stuffed was different.  The creamier potatoes made it much  better and I am betting that this is the way, I will make these, from now on. Broccoli Stuffed Creamy Potatoes Ingredients: 5 medium potatoes 1/2 cup sour cream 2 cups of chopped broccoli 3 scallions, sliced 1 cup Cheddar cheese salt and pepper to taste Method: Wash potato skins well so they can be eaten too. In a 400 degree 0ven, bake pot...

Since we do not eat dairy meals following meat meals (six hour separation), I decided to make this quiche without cheese.  I love cheese and look for excuses to put it into almost any dish which is why I was surprised about the yummy results of this "pareve" quiche.  Although, it had 5 eggs, it did not taste eggy.  I only used some fresh parsley and a bit of Worcestershire sauce to season it; yet it was flavorful.  This one should be seen again at our home soon. This is one of the many recipes I have made after searching the cupboards and refrigerator.  I found a half of a bell pepper, a container of mushrooms, some broccoli left over from another dish and onions are always at home in my house.  When I looked for seasoning, I opened the cupboard and the first item, my hand touched was the Worcestershire sauce.  The choice of parsley came down to what was left from my picking herbs in the garden.  I bring some in every few days and they stay be...