Tag Archives: Chicken

Grab your sombrero, it’s Cinco de Mayo!

Jasper's ready for a fiesta!

Cinco de Mayo is a day to celebrate Mexican pride and heritage, a day to celebrate Latin American culture and commemorate the Mexican army’s victory over the French at the Battle of Puebla on May 5th in 1962.

Mexican food is one of my favorites!  Tacos, fajitas, corn burritos, quesadillas, rice, beans, corn chips, guacamole, salsa… the gluten free possibilities are endless! What better way to celebrate Mexican tradition this Cinco de Mayo than with chipotle chicken fajitas, tortilla chips, and homemade mango salsa!

Chipotle Chicken Fajitas

Chipotle Chicken Fajitas


1 fresh squeezed lime

2 teaspoons oregano

1 teaspoon brown sugar

2 teaspoons chipotle pepper sauce

2 teaspoons minced garlic (I used jarred minced garlic in olive oil)

1/4 teaspoon salt

1 pound chicken strips (cut into cubes)

1 tablespoon of olive oil

1 cup shallots (sliced thin)

4 large corn tortillas


1) In a large bowl combine lime juice, oregano, brown sugar, chipotle pepper sauce, minced garlic and salt. Add chicken, toss in mixture until coated evenly. Hold aside.

Chipotle Chicken Mixture (before cooked)

2) Heat olive oil in a pan on medium-high heat. Add shallots and saute until tender. Remove shallots from pan and place in a bowl.


3) Add chicken to pan and saute until cooked all the way through. Combine chicken and shallots in bowl.

Chipotle Chicken

4) Warm corn tortillas on a pan. Fill with chicken and shallot mixture. Serve with rice.

Large Corn Tortillas

*Alternative* Chipotle Pork Fajita

*Note* You can also try the same recipe using pork! In the past Luke has made this using pork tenderloin and soft white corn tortillas! (shown above)

Mango Salsa

Chips and Salsa... my favorite snack!


2 mangos

1 tomato

1 red bell pepper

1 cup red onion

2 limes, fresh squeezed

1/4 cup minced cilantro

1/4 tsp. of red pepper flakes

1/4 tsp.salt

1/8 tsp. pepper


1) Combine mango, tomato, red bell pepper, red onion, lime juice, cilantro, red pepper flakes, salt, and pepper in a large dish. Chill.

2) Serve with your favorite corn chips!


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Filed under Celebrate!, Just Plain Good

Szechuan Chicken Rice Wraps

The past couple weekends have been amazing, and I am sad to see them come to an end.  Last week was my trip to North Carolina, and yesterday I got back from an awesome trip to Foxwoods Resort and Casino, celebrating my sister Kasey’s 21st birthday.  Although no one hit it big in the casino, we had a ton of fun just walking around, playing the slots, and hanging by the pool.  Now its back to reality…Time to unpack, unwind, and get back to work! 🙂

Happy 21st Birthday Kasey!


Practice makes perfect! Today’s lunch was my second attempt at rice paper wrapping.  As you can see in my pictures my wrapping is getting much better!  The trick is to roll the sides first while gradually folding the ends in. Be careful to not over stuff the wrap!  Rice paper is very delicate and tears easily.  I found that out the hard way a couple of times!

Today I made a sweet and spicy style rice wrap using chicken, kale, carrots, and green bell pepper.  This wrap was really tasty, and Luke is already looking for me to make some more.  Making them was really easy too (once you get the wrapping down)!  All you need to do is cook up some chicken strips in the spicy szechuan sauce, cut up your favorite veggies from the fridge, fold them up into a sticky rice paper wrap, and serve with some delicious sweet chili dipping sauce!

Szechuan Chicken Rice Wraps

Gluten Free


Chicken breast, cut into strips

Szechuan sauce ( I use San-J Gluten Free Szechuan Sauce)

Green peppers, julienne

Carrots, julienne


Rice paper wrappers (Blue Dragon Spring Roll Wrappers)

Sweet chili sauce (I used A Taste of Thai’s  Sweet Red Chili Sauce, which is gluten free)


1) Chicken: Place chicken strips in a pan on medium heat. Add desired amount of szechuan sauce and cook until chicken is completely cooked through.

2) Vegetables: Chop veggies and set aside.

2) Rice Paper Wrap: Fill a cookie sheet or shallow baking dish with warm water. Place the rice paper wrapper into  water for 15-20 seconds until soft. Remove the wrapper and lay on a paper towel and blot dry (the wrap should become sticky).

3) Now just fill, roll, and repeat!

4) Serve with a gluten free sweet chili sauce for dipping!


Filed under Jamie's Favorites, Just Plain Good, My Travels

Goat Cheese and Herb Stuffed Chicken Breast & Red Pepper Quinoa

Whenever I am waiting in line at the grocery store my eyes are always drawn to the mouth watering food on the covers of food magazines.  I never used to bother buying these magazines because most of the recipes are not gluten free.  What’s the point in teasing myself with yummy looking food that I can’t eat?!  Lately however, I started flipping through the cooking magazines to use as inspiration for my own gluten free recipes.

Most recipes I find are really easy to change to be gluten free.  I take the ingredients I can’t eat and exchange them for something similar that I can.  I also add my own spin to my recipes, using ingredients that I conveniently have in my refrigerator!

The other day when flipping through Cooking Light Magazine I saw a picture for a goat cheese and herb stuffed chicken with a side of couscous and spinach.  It looked delicious!  The recipe called for a couple of off limit ingredients including; panko (Japanese breadcrumbs) and couscous.  Changing this recipe turned out to be a piece of cake!  I used my favorite italian bread crumbs by Gillian’s Foods in place of the panko, added green onions to the filling (just because I love them!), and decided to coat the chicken in an olive oil, lemon, and pepper mixture.  For the side dish, instead of making the forbidden couscous, I made quinoa (my favorite!) mixed with a red pepper and green onion saute.  Easy and delicious!

Goat Cheese and Herb Stuffed Chicken with Red Pepper Quinoa and Green Beans

Goat Cheese and Herb Stuffed Chicken Breast

Gluten Free


1/4 cup gluten free Italian breadcrumbs

2 tablespoons fresh mint leaves, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons green onions, sliced really small

4 oz. package of goat cheese

3 chicken breasts

1 tablespoon olive oil

1 lemon wedge



1) Preheat oven to 350˚

2) In a medium bowl combine breadcrumbs, mint, parsley, green onions, and goat cheese.

Goat Cheese, Mint, Parsley, and Green Onions

3) Cut a diagonal slit into the chicken breast and form a pocket (works best on the largest side of the chicken).  Stuff with the goat cheese mixture and secure with toothpicks.

4) Brush the chicken with olive oil, lemon, and pepper.

5) Chicken then needs to be seared on a pan (about 3-4 minutes per side), then bake for 20-30 minutes (depending on how thick the chicken breasts are).

Red Pepper Quinoa

Gluten Free, Vegan


1 cups water

1/2 cup quinoa

1 tablespoon olive oil

1 large red pepper, cut into small cubes

1 tablespoon of minced garlic

2 tablespoons green onions, sliced

1 tablespoon red pepper flakes

Note: I use green onions a lot because Luke does not like regular onions, but regular yellow onions would work well in this recipe too!


1) First, cook quinoa according to package directions (bring water to a boil in a saucepan.  Add quinoa.  Reduce heat to low, cover and simmer for 15 minutes).

2) Meanwhile, in a small pan saute olive oil, red pepper, and garlic in a pan on medium heat until red pepper is cooked through.  Mix in green onion and red pepper flakes and heat for 1 minute.

3) Remove from heat. Mix in the red peppers with cooked quinoa and serve!

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Filed under Just Plain Good, Sensational Sides