Gluten Free Balsamic Chicken Marsala

Gluten Free Balsamic Chicken Marsala

Put a small sauce pan on the stove set on high. Add 1 1/2 cups water 3/4 cups rice and dash of salt. Stir  the water and the rice together. Put a lid on the pot. When it starts to boil lower it to medium low and stir every 2 minutes or so as you prepare your Gluten Free Balsamic Chicken Marsala. Put a skillet on at medium high and add 1 tbsp. olive oil. Salt and pepper the chicken and fry about 2-3 minutes a side. Time depends on the thickness of the filets. When they are firm to the touch and the juice running out is clear remove the chicken to a dish to await it’s dunking in the sauce.

Gluten Free Balsamic Chicken Marsala
Veggies for Gluten Free Balsamic Chicken Marsala

While the chicken is cooking chop and slice the veggies. You are free to use the mushrooms of your choice. Most of the time we use jarred shitake mushrooms but tonight we went with sliced baby portabellas. They are not in the pic but you’ll see them later, I promise.

Gluten Free Balsamic Chicken Marsala Sauce
Sauce in the making

First put the onions, rosemary and the mushrooms in the pan. Sprinkle with a little salt, black pepper and red pepper flakes. Stir with a wooden spoon scraping the bits left from cooking the chicken off the bottom of the pan. When the mushrooms and onions are just starting to get limp push them out to the side of the pan leaving a bare spot in the middle. Lay the slices of zucchini on the bare spot cook 1 minute each side. Then push the zucchini aside and put the garlic on the bare spot. When the garlic starts to sizzle squeeze the juice from half of a lemon on it. Let it cook in the lemon juice for a minute. Add the tomatoes, wine, balsamic vinegar and butter. Bring it up to a simmer and reduce the heat to medium low. Put the chicken back in and mix the chicken pieces into the sauce. Simmer, mixing often until the sauce is reduced to the thickness YOU want it to be. If you get impatient and want it thicker NOW then whisk a little corn starch and water together then gradually whisk the mixture into the sauce. It thickens real fast so be quick with getting it through the sauce evenly. If the rice is done before the marsala just turn off the heat and leave the pot on the burner.

Gluten Free Balsamic Chicken Marsala
The finished product

Serve it up! YOU WILL LIKE IT!. We sure did!

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Gluten free Balsamic Chicken Marsala is chicken tenders sautéed with red wine, mushrooms, rosemary, onions and a few other veggies, then served with rice.
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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Put a small sauce pan on the stove set on high. Add 1 1/2 cups water 3/4 cups rice and dash of salt. Stir the water and the rice together. Put a lid on the pot. When it starts to boil lower it to medium low and stir every 2 minutes or so as you prepare your Gluten Free Balsamic Chicken Marsala. Put a skillet on at medium high and add 1 tbsp. olive oil. Salt and pepper the chicken and fry about 2-3 minutes a side. Time depends on the thickness of the filets. When they are firm to the touch and the juice running out is clear remove the chicken to a dish to await it's dunking in the sauce.
  2. While the chicken is cooking chop and slice the veggies. You are free to use the mushrooms of your choice. Most of the time we use jarred shitake mushrooms but tonight we went with sliced baby portabellas. They are not in the pic but you'll see them later, I promise.
  3. First put the onions, rosemary and the mushrooms in the pan. Sprinkle with a little salt, black pepper and red pepper flakes. Stir with a wooden spoon scraping the bits left from cooking the chicken off the bottom of the pan. When the mushrooms and onions are just starting to get limp push them out to the side of the pan leaving a bare spot in the middle. Lay the slices of zucchini on the bare spot cook 1 minute each side. Then push the zucchini aside and put the garlic on the bare spot. When the garlic starts to sizzle squeeze the juice from half of a lemon on it. Let it cook in the lemon juice for a minute. Add the tomatoes, wine, balsamic vinegar and butter. Bring it up to a simmer and reduce the heat to medium low. Put the chicken back in and mix the chicken pieces into the sauce. Simmer, mixing often until the sauce is reduced to the thickness YOU want it to be. If you get impatient and want it thicker NOW then whisk a little corn starch and water together then gradually whisk the mixture into the sauce. It thickens real fast so be quick with getting it through the sauce evenly. If the rice is done before the marsala just turn off the heat and leave the pot on the burner.
  4. erve it up! YOU WILL LIKE IT!. We sure did!
    Gluten Free Balsamic Chicken Marsala
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Poached Salmon with Capers and Wine Sauce

This Poached Salmon is a lot easier than it sounds. It’s also healthy, gluten free and REAL good. First get some wild caught, not farm raised, salmon. If you can’t find any fresh go to the frozen section and get some “wild caught” and packaged ones. If you went for the frozen ones thaw them out in a bowl of water for about 20 minutes.

 

IMG_0039Put the filets, a half cup of white wine, juice from a whole lemon a pinch of dried dill weed and enough water to almost cover the filets in a pan and start it at medium high until it starts to simmer then lower it to medium low to poach the salmon. Turn the filets over after 3-4 minutes and let the other side get done then remove them to a dish.

IMG_0042While the salmon cooking put another pan on add the chopped garlic and set it at medium high and when they start to sizzle add the butter, capers, a pinch of dried dill weed, 1/2 cup of white wine, salt, pepper, juice from another whole lemon and red pepper flakes. Put the filets in and simmer until it is reduced to the thickness you want.

IMG_0044Serve it up and enjoy! Some chilled Pinot Grigio would go great and your favorite veggie or salad and some of Poppop’s homemade bread.

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Poached Salmon filets with capers in a white wine sauce.
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Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Put the filets, a half cup of white wine, juice from a whole lemon a pinch of dried dill weed and enough water to almost cover the filets in a pan and start it at medium high until it starts to simmer then lower it to medium low to poach the salmon. Turn the filets over after 3-4 minutes and when the other side is done remove them.
  2. While the salmon cooking put another pan on add the chopped garlic and set it at medium high and when they start to sizzle add the butter, capers, a pinch of dried dill weed, 1/2 cup of white wine, salt, pepper, juice from another whole lemon and red pepper flakes. Put the filets in and simmer until it is reduced to the thickness you want.
  3. Serve it up and enjoy! Some chilled Pinot Grigio would go great and your favorite veggie or salad and some of Poppop's homemade bread.
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Clams and Mussels, pasta and white wine sauce

Clams and Mussels with pasta and a white wine sauce with garlic jazzing it up is a favorite at our house.

IMG_2539We get the clams and mussels in the frozen food section already cleaned and cooked. If you can get good, fresh seafood where you live scrub them and cull out the dead ones that don’t close up when you tap them or don’t open up when cooked.

 

Clams and mussels added to pan with garlic and oil.
Clams and mussels added to pan with garlic and oil.

Put a pot of water on the stove getting hot for the pasta. Cook the pasta,stirring occasionally while you are preparing the clams and mussels. Put a pan on the stove at medium high. Add olive oil and the chopped garlic. Salt, pepper and red pepper flakes. Stir it all together and when the garlic starts to get translucent add the clams and mussels. Mix it up and let it cook for a minute or so.

IMG_2131
Clams and mussels getting wine and butter added

Add the white wine and the butter.

IMG_2135
Clams and mussels simmering in the wine and getting good!

Simmer until the wine reduces to the thickness you want.

IMG_2136Enjoy it! It’s easy and I’ll bet that it becomes a regular at your house too.

 

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Clams and mussels with pasta and wine sauce is just that. Garlic, then clams and mussels, then white wine all together and real good.
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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 8-10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 8-10 minutes
Servings
Ingredients
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Instructions
  1. We get the clams and mussels in the frozen food section already cleaned and cooked. If you can get good, fresh seafood where you live scrub them and cull out the dead ones that don't close up when you tap them or don't open up when cooked.
  2. Put a pot of water with 1/2 tsp. salt on the stove getting hot for the pasta. Cook the pasta, stirring occasionally while you are preparing the clams and mussels. Put a pan on the stove at medium high. Add olive oil and the chopped garlic. Salt, pepper and red pepper flakes. Stir it all together and when the garlic starts to get translucent add the clams and mussels. Stir it all together and let it cook for a minute or so.
  3. Add the white wine the butter and a spoon of the pasta water. Simmer until the wine reduces to the thickness you want. The pasta should be right about al dente now so serve it up and enjoy your dinner.
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Pork Chops, Sautéed Onions and Rosemary

IMG_2531Pork Chops with Sautéed Onions and Rosemary are easy, quick and gluten free. Put a pan big enough to handle the pork chops on at medium high. Season one side of the chops with salt, pepper and garlic powder. Put the chops in the pan with the seasoned side down and season the up side. Cook 2-5 minutes a side depending on the thickness of the chops. Those in the pic are pretty thick, I was trying to impress our guests, so I had to cook em a little longer. When done remove them to a plate or shallow bowl that will catch the drippings.

IMG_2532While the pork chops are cooking slice up a medium sized onion and chop up the rosemary. When the chops vacate the pan toss in the veggies. Mix with a wooden spoon getting the bits left from the chops off the bottom of the pan and into the mix. Stir fry the veggies until the onions are just starting get brown.

IMG_2534Add the balsamic vinegar,  wine and butter. Pinch of salt. Pinch of pepper. Get it simmering and put the chops and the drippings back in the pan. Turn the chops over coating them with the sauce. Cook until the liquid is reduced to the thickness you want turning the chops frequently.

 

IMG_2536

Serve it up! With the veggies du jour, some good red wine and some of Poppop’s easy home made bread.

IMG_2494

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Pork Chops with Sautéed Onions and Rosemary BigOven - Save recipe or add to grocery list Yum
Pork Chops with Sautéed Onions and Rosemary are grilled pork chops with pan fried onions jazzed up with rosemary, balsamic vinegar and wine.
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Course Main Dish
Prep Time 5 minutes
Cook Time 10-15 minutes
Servings
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Course Main Dish
Prep Time 5 minutes
Cook Time 10-15 minutes
Servings
Ingredients
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Instructions
  1. Pork Chops with Sautéed Onions and Rosemary are easy, quick and gluten free. Put a pan big enough to handle the pork chops on at medium high. Season one side of the chops with salt, pepper and garlic powder. Put the chops in the pan with the seasoned side down and season the up side. Cook 2-5 minutes a side depending on the thickness of the chops. Those in the pic are pretty thick, I was trying to impress our guests, so I had to cook em a little longer. When done remove them to a plate or shallow bowl that will catch the drippings.
  2. While the pork chops are cooking slice up a medium sized onion and chop up the rosemary. When the chops vacate the pan toss in the veggies. Mix with a wooden spoon getting the bits left from the chops off the bottom of the pan and into the mix. Stir fry the veggies until the onions are just starting get brown.
  3. Add the balsamic vinegar, wine and butter. Pinch of salt. Pinch of pepper. Get it simmering and put the chops and the drippings back in the pan. Turn the chops over coating them with the sauce. Cook until the liquid is reduced to the thickness you want turning the chops frequently.
  4. Serve it up! With the veggies du jour, some good red wine and some of Poppop's easy home made bread.
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