Chicken, Broccoli and Rice Casserole
For this recipe, I make homemade cream of chicken soup, but if you want to take a shortcut, you can  certainly use the canned product instead.  I recommend  you try it from scratch though.  You’ll never want all that sodium again and the homemade soup works well in a host of other recipes.  Note that although I often give exact measurements for some ingredients, I always recommend cooking to taste, so you get the flavor you are looking for and can vary the recipe to your preferences and tastes.

Ingredients for Homemade Cream of Chicken Soup
2tbs butter
1 can 2% evaporated milk
2-3 tbs corn starch
Chicken broth 
Sea salt
Black pepper

Ingredients for Casserole
2 cups cooked and diced or shredded chicken (I use leftover chicken.  Leftover rotisserie chicken works well).
2 cups cooked rice
2 cups chopped broccoli (you can use frozen or fresh)
Cream of chicken soup (homemade recipe below or 1 can of pre-made product)
1/2 cup mayo
Breadcrumbs (I use gluten free, but it doesn’t have to be)
2 tbs melted butter
Shredded cheddar cheese

Instructions for Cream of Chicken Soup (naturally gluten free)
1. Melt butter and add can of condensed milk to a small sauce pan over medium heat.  When heated throughout, add ~1 cup of chicken broth. Season generously/to taste with sea salt and black pepper.
2. Add cornstarch and stir constantly with a whisk.  The key to making good cream of chicken soup is to constantly stir and prevent it from sticking to the bottom.
3. Taste the mixture when you can, being careful not to burn yourself. If you desire more chicken flavor or salt, add broth and/or salt until you get the desired taste.  (Note: You will not add salt to the casserole, so here is where you want to do so).  
4. Bring to a boil and continue to stir constantly for about 2 minutes of boiling at minimum.  
5. Turn off the heat, remove, and let the soup sit for a few minutes. It will thicken as it cools.  

Instructions for Casserole
Prep: If you have not prepared your rice, do so.  It is OK to use it hot, but if you do, consider thawing your broccoli if you are using frozen and getting your chicken room temperature before combining everything.  Shred your chicken and broccoli if need be.
1. Preheat the oven to 350 degrees.  In a large casserole dish, combine: the rice, all but an inch of the cream of chicken soup, the broccoli, and the chicken.  Mix well.  
2. Pour the remaining cream of chicken soup over the top and spread evenly across the top of the casserole.  
3. Sprinkle shredded cheddar on top until the surface is covered.  
4. Sprinkle bread crumbs on top until the surface is covered.
5. Drizzle melted butter over the top.  You do not need to cover the entire surface. 
6. Bake 30 minutes or more until it is heated throughout. If the breadcrumbs have not browned enough, consider using the broil function until desired doneness.
7. Serve and enjoy!

Chicken, Broccoli and Rice Casserole

For this recipe, I make homemade cream of chicken soup, but if you want to take a shortcut, you can  certainly use the canned product instead.  I recommend  you try it from scratch though.  You’ll never want all that sodium again and the homemade soup works well in a host of other recipes.  Note that although I often give exact measurements for some ingredients, I always recommend cooking to taste, so you get the flavor you are looking for and can vary the recipe to your preferences and tastes.

Ingredients for Homemade Cream of Chicken Soup

2tbs butter

1 can 2% evaporated milk

2-3 tbs corn starch

Chicken broth

Sea salt

Black pepper

Ingredients for Casserole

2 cups cooked and diced or shredded chicken (I use leftover chicken.  Leftover rotisserie chicken works well).

2 cups cooked rice

2 cups chopped broccoli (you can use frozen or fresh)

Cream of chicken soup (homemade recipe below or 1 can of pre-made product)

1/2 cup mayo

Breadcrumbs (I use gluten free, but it doesn’t have to be)

2 tbs melted butter

Shredded cheddar cheese

Instructions for Cream of Chicken Soup (naturally gluten free)

1. Melt butter and add can of condensed milk to a small sauce pan over medium heat.  When heated throughout, add ~1 cup of chicken broth. Season generously/to taste with sea salt and black pepper.

2. Add cornstarch and stir constantly with a whisk.  The key to making good cream of chicken soup is to constantly stir and prevent it from sticking to the bottom.

3. Taste the mixture when you can, being careful not to burn yourself. If you desire more chicken flavor or salt, add broth and/or salt until you get the desired taste.  (Note: You will not add salt to the casserole, so here is where you want to do so).  

4. Bring to a boil and continue to stir constantly for about 2 minutes of boiling at minimum.  

5. Turn off the heat, remove, and let the soup sit for a few minutes. It will thicken as it cools.  

Instructions for Casserole

Prep: If you have not prepared your rice, do so.  It is OK to use it hot, but if you do, consider thawing your broccoli if you are using frozen and getting your chicken room temperature before combining everything.  Shred your chicken and broccoli if need be.

1. Preheat the oven to 350 degrees.  In a large casserole dish, combine: the rice, all but an inch of the cream of chicken soup, the broccoli, and the chicken.  Mix well.  

2. Pour the remaining cream of chicken soup over the top and spread evenly across the top of the casserole.  

3. Sprinkle shredded cheddar on top until the surface is covered.  

4. Sprinkle bread crumbs on top until the surface is covered.

5. Drizzle melted butter over the top.  You do not need to cover the entire surface. 

6. Bake 30 minutes or more until it is heated throughout. If the breadcrumbs have not browned enough, consider using the broil function until desired doneness.

7. Serve and enjoy!

One-Pot Spiced Lemon Chicken and Rice


Ingredients 

- boneless skinless chicken thighs (I buy mine at Trader Joe’s)
- vegetables that can be sautéed (I used 3 bell peppers)
- 4 tablespoons Spanish olive oil 
- 1 1/2 cups long grain rice 
- 2 cups of chicken broth
- fresh rosemary
- 1/2 lemon
- basil 
- frozen peas 
- salt
- pepper 
- saffron (5-6 strands)

Directions:

Season chicken with salt and pepper.

Heat 2tbs olive oil in a sautée pan that has a tight fitting lid.

Lay 3-4 sprigs of rosemary in oil and sautée on each side. Discard rosemary. 

Sautée chicken 6-7 minutes per side. Squeeze 1/2 lemon over it as it cooks. 

Remove chicken and transfer to a plate. 

Heat remaining olive oil. 

Sautée vegetables 3-5 minutes. Season with salt and basil. 

Add broth, rice, and crumbled saffron, and season generously with salt. 

When the mixture comes to a boil, rest chicken on top. If you like add a sprig of rosemary or some broken up. 

Cover and reduce heat to low. Simmer 20 minutes. 

Add frozen peas or other frozen veggies. Stir and season again with salt. Keep on low heat until peas are fully cooked. Feel free to give it a good stir once the initial 20 minutes are up to see if its wet or dry enough to suit your tastes.

When peas are cooked. Turn off heat and allow to rest 10 minutes. 

Serve and Enjoy!

One-Pot Spiced Lemon Chicken and Rice


Ingredients

- boneless skinless chicken thighs (I buy mine at Trader Joe’s)
- vegetables that can be sautéed (I used 3 bell peppers)
- 4 tablespoons Spanish olive oil
- 1 1/2 cups long grain rice
- 2 cups of chicken broth
- fresh rosemary
- 1/2 lemon
- basil
- frozen peas
- salt
- pepper
- saffron (5-6 strands)

Directions:

Season chicken with salt and pepper.

Heat 2tbs olive oil in a sautée pan that has a tight fitting lid.

Lay 3-4 sprigs of rosemary in oil and sautée on each side. Discard rosemary.

Sautée chicken 6-7 minutes per side. Squeeze 1/2 lemon over it as it cooks.

Remove chicken and transfer to a plate.

Heat remaining olive oil.

Sautée vegetables 3-5 minutes. Season with salt and basil.

Add broth, rice, and crumbled saffron, and season generously with salt.

When the mixture comes to a boil, rest chicken on top. If you like add a sprig of rosemary or some broken up.

Cover and reduce heat to low. Simmer 20 minutes.

Add frozen peas or other frozen veggies. Stir and season again with salt. Keep on low heat until peas are fully cooked. Feel free to give it a good stir once the initial 20 minutes are up to see if its wet or dry enough to suit your tastes.

When peas are cooked. Turn off heat and allow to rest 10 minutes.

Serve and Enjoy!

One-Pot Coconut Chicken and Vegetables

I was planning to duplicate my Arroz Con Pollo recipe when I realized I was out of chicken broth. Wanting something a little different, I decided to experiment and the result was great. My 4-year-old, who is quite the picky eater, cleared his plate and said “yum” after just about every bite. What I love about this recipe is you can really just cook it to your preferences starting with the bare bones of this recipe. Enjoy!

Ingredients 
- boneless skinless chicken thighs (I buy mine at Trader Joe’s)
- vegetables that can be sautéed (I used 3 bell peppers) 
- 2 tablespoons olive oil 
- 2 tablespoons coconut oil
- 1 1/2 cups long grain rice 
- 2 cups of water
- frozen peas 
- salt
- pepper 
- cumin
- paprika 
- curry powder (optional)
- saffron (5-6 strands)


Season chicken with salt, pepper, cumin, paprika and whatever other spices suit your tastes. 

Heat olive oil in a sautéed pan with a tight fitting lid. 

Sautéed chicken 7 minutes per side. 

Remove chicken and transfer to a plate. 

Heat coconut oil. 

Sautéed vegetables 3-5 minutes. 

Add wafer, rice, and crumbled saffron, and season generously with salt.  This is where I also added some curry powder. 

When the mixture comes to a boil, rest chicken on top. 

Cover and reduce heat to low. Simmer 20 minutes. 

Add frozen peas or other frozen veggies. Stir and season again with salt. Keep on low heat until peas are fully cooked. Feel free to give it a good stir once the initial 20 minutes are up to see if its wet or dry enough to suit your tastes. 

When peas are cooked. Turn off heat and allow to rest 10 minutes. 

Serve and Enjoy!

One-Pot Coconut Chicken and Vegetables

I was planning to duplicate my Arroz Con Pollo recipe when I realized I was out of chicken broth. Wanting something a little different, I decided to experiment and the result was great. My 4-year-old, who is quite the picky eater, cleared his plate and said “yum” after just about every bite. What I love about this recipe is you can really just cook it to your preferences starting with the bare bones of this recipe. Enjoy!

Ingredients
- boneless skinless chicken thighs (I buy mine at Trader Joe’s)
- vegetables that can be sautéed (I used 3 bell peppers)
- 2 tablespoons olive oil
- 2 tablespoons coconut oil
- 1 1/2 cups long grain rice
- 2 cups of water
- frozen peas
- salt
- pepper
- cumin
- paprika
- curry powder (optional)
- saffron (5-6 strands)


Season chicken with salt, pepper, cumin, paprika and whatever other spices suit your tastes.

Heat olive oil in a sautéed pan with a tight fitting lid.

Sautéed chicken 7 minutes per side.

Remove chicken and transfer to a plate.

Heat coconut oil.

Sautéed vegetables 3-5 minutes.

Add wafer, rice, and crumbled saffron, and season generously with salt. This is where I also added some curry powder.

When the mixture comes to a boil, rest chicken on top.

Cover and reduce heat to low. Simmer 20 minutes.

Add frozen peas or other frozen veggies. Stir and season again with salt. Keep on low heat until peas are fully cooked. Feel free to give it a good stir once the initial 20 minutes are up to see if its wet or dry enough to suit your tastes.

When peas are cooked. Turn off heat and allow to rest 10 minutes.

Serve and Enjoy!

Gluten Free Fried Chicken 

Season chicken with the following and refrigerate in a covered bowl for at least 8 hours, preferably overnight: 1 Tbsp. salt, 2 tsp. black pepper, 1.5 tsp. paprika, 1 tsp. cayenne pepper, 1 tsp. garlic powder, and 1 tsp. onion powder. 

Preheat the oven to 450 and heat grape-seed oil in frying pan to 350 degrees. Line a baking pan with parchment paper. 

Dredge chicken in buttermilk seasoned with sea salt and then GF flour seasoned with sea salt, black pepper and paprika. 

Fry chicken in until browned on both sides. 

Remove chicken and line up on the baking pan. 

Finish in the oven until it reaches an internal temperature of 185 (for legs). 

Enjoy!

Gluten Free Fried Chicken

Season chicken with the following and refrigerate in a covered bowl for at least 8 hours, preferably overnight: 1 Tbsp. salt, 2 tsp. black pepper, 1.5 tsp. paprika, 1 tsp. cayenne pepper, 1 tsp. garlic powder, and 1 tsp. onion powder.

Preheat the oven to 450 and heat grape-seed oil in frying pan to 350 degrees. Line a baking pan with parchment paper.

Dredge chicken in buttermilk seasoned with sea salt and then GF flour seasoned with sea salt, black pepper and paprika.

Fry chicken in until browned on both sides.

Remove chicken and line up on the baking pan.

Finish in the oven until it reaches an internal temperature of 185 (for legs).

Enjoy!

Italian Pork Chops & Beans

This is a recipe that my Grandma (Nunzia #1) passed down to me that I love making. Hope you’ll love it too. 

Start by making your favorite tomato sauce. I recommend adding at least a tsp of sugar to the sauce every time. 

Season pork chops with salt and pepper. Brown them in olive oil in a separate pan. 

Add a can of drained Cannelli beans to your sauce. Let them warm up as you preheat oven to 350. 

Pour sauce into baking dish and lay pork chops on top. 

Cover with foil and bake 45 minutes. 

Serve over hot white rice.

Italian Pork Chops & Beans

This is a recipe that my Grandma (Nunzia #1) passed down to me that I love making. Hope you’ll love it too.

Start by making your favorite tomato sauce. I recommend adding at least a tsp of sugar to the sauce every time.

Season pork chops with salt and pepper. Brown them in olive oil in a separate pan.

Add a can of drained Cannelli beans to your sauce. Let them warm up as you preheat oven to 350.

Pour sauce into baking dish and lay pork chops on top.

Cover with foil and bake 45 minutes.

Serve over hot white rice.

GF Chicken Finger Salad with Homemade Honey Mustard

To make chicken fingers:

"Bread" your chicken breast with egg and crushed GF Chex. You can use corn or rice or a mix. 

Spray baking sheet with olive oil and then spray chicken fingers. Season with sea salt and parsley. 

Bake at 350 for 30 turning once. 


To make honey mustard:

1tbs honey
1tps Dijon mustard 
1/2 tbs lemon juice 
1/4 cup mayo

To make salad, I recommend using:

Romaine lettuce 
Cherry tomatoes 
Persian cucumbers 
Avocado 
Corn
Ranch dressing 

Extra: to make it even more indulgent, top with crumbled GF bacon.

GF Chicken Finger Salad with Homemade Honey Mustard

To make chicken fingers:

"Bread" your chicken breast with egg and crushed GF Chex. You can use corn or rice or a mix.

Spray baking sheet with olive oil and then spray chicken fingers. Season with sea salt and parsley.

Bake at 350 for 30 turning once.


To make honey mustard:

1tbs honey
1tps Dijon mustard
1/2 tbs lemon juice
1/4 cup mayo

To make salad, I recommend using:

Romaine lettuce
Cherry tomatoes
Persian cucumbers
Avocado
Corn
Ranch dressing

Extra: to make it even more indulgent, top with crumbled GF bacon.

My Arroz Con Pollo Recipe

Ingredients 

3-4lb chicken (cut up) or chicken pieces 
3 diced bell peppers (I use red, yellow and orange)
2tbs Chopped onion (you can use up to one large onion)
4-5 strings saffron 
1 1/2 cups long grain rice 
3/4 cup tomato sauce 
1 cup chicken broth
1/4 cup water 
Frozen peas
Extra virgin olive oil (I use Spanish organic)
3/4 stick of butter (optional) 
Sea salt
Cumin
Paprika
Black pepper 

You will need a skillet or shallow pot with a tight fitting kid. 

Season chicken generously with salt, pepper, cumin and paprika. 
Heat oil and butter. 
Cook chicken 7 minutes on each side on medium heat and transfer to a plate. 
Sautée onions and peppers 3-5 minutes. 
Add broth, tomato sauce, water and rice to pan/pot.
Crumble saffron into mix. 
When liquid comes to a boil, add chicken (don’t add drippings).
Cover and reduce heat to low. Cook for 20 minutes. 
Add frozen peas and cover until soft.  
Let sit for 10 minutes and serve!

My Arroz Con Pollo Recipe

Ingredients

3-4lb chicken (cut up) or chicken pieces
3 diced bell peppers (I use red, yellow and orange)
2tbs Chopped onion (you can use up to one large onion)
4-5 strings saffron
1 1/2 cups long grain rice
3/4 cup tomato sauce
1 cup chicken broth
1/4 cup water
Frozen peas
Extra virgin olive oil (I use Spanish organic)
3/4 stick of butter (optional)
Sea salt
Cumin
Paprika
Black pepper

You will need a skillet or shallow pot with a tight fitting kid.

Season chicken generously with salt, pepper, cumin and paprika.
Heat oil and butter.
Cook chicken 7 minutes on each side on medium heat and transfer to a plate.
Sautée onions and peppers 3-5 minutes.
Add broth, tomato sauce, water and rice to pan/pot.
Crumble saffron into mix.
When liquid comes to a boil, add chicken (don’t add drippings).
Cover and reduce heat to low. Cook for 20 minutes.
Add frozen peas and cover until soft.
Let sit for 10 minutes and serve!