Chatter's Recipes
10 oz. cooked chicken breast, cubed
1 can black beans, drained
1 can red beans, drained
1 can corn
1 small can diced green chilies
1 can Rotel tomatoes
1 can diced tomatoes
1 garlic clove, minced
2 Tablespoon cumin
4 cups fat free chicken broth
Bring to a boil and simmer 20 minutes.
WW points = 1 point per 1 cup serving
4 cups peeled, chopped apples
2 cups sugar
1 cup chopped nuts
2 well beaten eggs
1 cup oil
3 cups sifted plain flour *
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
In separate bowl add sugar to apples, stir well to coat them, let sit for 1 hour to juice the apples.
Sift dry ingredients* together and let stand while apples are juicing
Blend oil, eggs and vanilla together.
Mix oil/eggs/vanilla together with apples, and stir well
Add flour/dry ingredients and mix well
Pour into greased & floured** Bundt pan and bake in 350 degree oven for 1 hr. 15 minutes, or until done when sides of the cake/bread pull away from sides of the baking pan.
* Often I just use just Self-Rising Flour which already has the salt and baking powder/soda mixed with it. If you do that just add the nutmeg and cinnamon to the self-rising flour
** I use Baker's Joy that greases and flours baking Bundt cake pan rather than greasing and flouring the pan myself
Very good! Often I make them in the mini-loaves for Holiday gifts. Also can use the cake mixture in muffin pans with the paper muffin liners instead of greasing the muffin tins. Follow a cooking time for muffins, something like 20 minutes.
Enjoy!
Batter mix
1/4 cup gluten free all purpose flour mix
(El Peto Products)
1 tsp. baking powder
1/2 cup water
Mix dry ingredients first then add water to make the batter. If too thick just add a little more water
To prepare prawns, score the prawn on all four sides being careful not to cut through. Lay the prawn on the cutting board and gently but firmly squeeze the prawn at the scored areas to lengthen. Dredge prawns in batter and deep fry at 375 for about 5 minutes.
Gluten Free Dipping Sauce
2 tbsp. Braggs All Purpose Seasoning
2 tbsp water
a little sugar
a little sesame oil
Mix all ingredients, taste and adjust seasoning
Total cooking time: 2 minutes
Microwave Oven Setting: High
2 lb powdered sugar 1 and a half stick margarine
1 cup cocoa 2 tsp REAL vanilla
1/2 cup milk 1/2 cup chopped nuts
1. Blend Powdered sugar and cocoa mix in mixing bowl, then add milk & butter
(Note: Do not mix the milk & butter in yet, just place in the bowl)
2. Cook in microwave for 2 minutes on High
3. Remove bowl and stir, just to mix ingredients
4. Add vanilla and nuts and stir until blended
5. Pour onto lightly greased container and place in freezer for 20 minutes or
fridge for 1 hour. Cut and serve.
cinnamon as needed
brown sugar (if grilling)
white suger (if using blow torch)
1 banana
slice banana in half leaving the peel on. Sprinkle the cut side with brown
sugar and cinnamon. Grill for about 3-4 minutes or until the sugar has
caramelized or use a blow torch to brown the sugar.
Remove the banana from peel.
Serve with brownie and ice cream.
When purchasing beef for the BBQ, when possible, go to a butcher shop to buy your beef. The butcher will slice the meat to your specifications. My
favorite on the grill is the rib eye. It has the most marbling and is among
the most tender. Other good cuts are beef tenderloin and New York.
When you marinate steaks, it is primarily for flavor.
Marinating will not make a tough piece of meat tender. Remember, you get what you pay for. If you decide to buy bison, all the same rules apply.
The cuts are identical.
Again, a rib eye would be my first choice.
I am not giving you cooking times for the BBQ because there are too many
variables such as the thickness of your steak, or how hot your BBQ is. As a
general rule, for a rare steak, have the BBQ on high so the outside of the
meat browns quicklyand the inside stays moist. And just the opposite for
well done steaks, have the BBQ on low and cook the meat slower. The last
step is one of the ones that gets skipped all the time. Let your steak rest
for about 10-15 minutes after you remove it from the grill. The meat will
relax and be even more tender.
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