Southwest Baked Chicken

This dish has all the bright flavors of southwest foods that I crave....fresh cilantro....a little creaminess...a hint of spice.  For a gluten free option you could even serve it over rice.  

Southwest Baked Chicken

1 1/2 or 2 lbs boneless skinless chicken breast tenders
1 cup Kitchen Basics Chicken Stock
2 cups shredded cheese (your choice)
1 - 10 oz. can diced tomatoes with chilies (mild or regular)
1/2 cup homemade yogurt
2 Tbsp taco spices (1 Tbsp chili powder, 1 tsp coriander, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt)
1 cup fresh cilantro, chopped fine


To keep the chicken juicy, quickly sear each side in 2 Tbsp olive oil in a skillet on medium-high heat, just to put a little golden color on each side.  Then place chicken in the bottom of a 9x13 baking dish.  Mix all other ingredients together and pour over the chicken.  Bake at 400 until chicken is done (about 20 minutes).  Enjoy.

Fresh Pickled Cucumbers

This recipe stems from a Korean and German favorite of fresh pickled cucumbers....Yummy as a side dish or even on a sandwich, and they only have 5 ingredients. Enjoy.

Fresh Pickled Cucumbers

2 English cucumbers peeled
1 large white onion thinly sliced
1 cup white vinegar
1 cup sugar of your choice
2 cups warm water

Mix vinegar, sugar, and warm water until sugar is dissolved.  Add the cucumbers and onions.  Refrigerate in a plastic container for 1 hour before serving.  They keep for about a week in the fridge.

Healthier Butter

One of my new favorite things...Land O Lakes butter with olive oil.  Now I can make recipes and feel better about the fat that's going in.  Another great tip for these SCD recipes is to use 2% cheddar cheese.  It is still all natural and healthier for you. 

Chocolate Chip Cookies

If there's one thing I can't resist...it's a warm chocolate chip cookie. Although chocolate chips aren't technically allowed, I used a small amount of mini chips to give a glimpse of that taste.  These are a family hit and won't be sitting on the counter for long. :)

Chocolate Chip Cookies

1 1/2 cups blanched almond flour
6 Tbsp coconut flour
1 tsp baking soda
3/4 tsp salt
2 sticks butter cut into Tbsp sized chunks
1/2 cup honey
1/2 cup coconut palm sugar (or just use 1/2 cup honey or agave and add 2 more Tbsp coconut flour)
1 tsp pure vanilla extract
2 large eggs
1 cup mini chocolate chips

Combine flours, soda, salt and palm sugar (if using) in the mixer.  Add the chunks of butter and mix until blended.  Add honey, vanilla, eggs, and chocolate chips.  Mix until blended.  Bake on parchment in 1 Tbsp sized dollops (small cookie scoop) at 350 for 10-11 minutes or until golden.  Let cool.

Scalloped Poatoes

Another great side dish to any meal, or you can add ground turkey sausage mixed in with the potatoes for a one pan meal. 

Scalloped Potatoes

2 Tbsp unsalted butter
1 onion, finely chopped
1 tsp dried thyme
2 cloves minced garlic
1 1/4 tsp salt
1/4 tsp pepper
5 medium peeled and thinly sliced russet potatoes (I used a mandoline)
1 cup Kitchen Basics chicken stock
1 cup homemade yogurt
2 bay leaves
1 cup shredded cheddar cheese

In a large saucepan or dutch oven, melt the butter and  cook the onion until soft.  Add spices and cook until fragrant (30 seconds).  Add potatoes, stock, yogurt, and bay leaves. Cover and simmer until potatoes are almost tender (about 10 minutes).  Discard bay leaves.  Transfer to an 8 inch square or a round baking dish and press potatoes into an even layer.  Sprinkle with cheese.  Bake at 425 for 15-20 minutes. Cool slightly before serving. 

Roasted Pork Tenderloin

On these colder days, I love something I can slide into the oven.  Here is a juicy pork tenderloin recipe.  Feel free to add your own choice of vegetables or potatoes.  I chose to use Baby Belle mushrooms, onion, and potatoes.  

Roasted Pork Tenderloin

2-3lb pork tenderloin
1 white onion
8oz. whole baby belle mushrooms
5 organic russet potatoes
(or pick any root type veggies you like to roast)
2 Tbsp olive oil
1 tsp dried thyme
1 tsp crushed dried rosemary
1 tsp garlic powder
1 tsp salt
pepper


1. In a 9x13 baking dish, toss veggies in 1 Tbsp olive oil and sprinkle with salt and pepper.
2. Pat dry the tenderloin and sprinkle with the spices. In a skillet on the stove, heat 1 Tbsp olive oil on medium high.  Brown the roast on all sides.  Then place on top of veggies in the baking dish.
3.  Bake at 375 tented with foil for 50-60 minutes or until the thickest part of the roast reaches 135 degrees. 

Let rest for 5 minutes before slicing.