Fresh Figs with Goat Cheese & Peppered Honey{Gluten Free Goodness}

This is a perfect no cook recipe for any occasion.

Ingredients

• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper
• 12 fresh figs
• 1/4 cup soft fresh goat cheese

Preparation

Combine honey and pepper in small pitcher; stir to blend.

Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into center of each. Arrange figs on platter; drizzle with peppered honey. (Okay, I started to do this but then I realized that it would be more fun to allow people to drizzle and stuff at their own discretion.)

Read More http://www.epicurious.com/recipes/food/views/Fresh-Figs-with-Goat-Cheese-and-Peppered-Honey-235549#ixzz1WXuLz0xd

{Gluten Free} Baked Cod & Chorizo

With an 11wk old and an almost 3year old, this hungry momma doesn't have tons of time to lounge in the kitchen. This baked cod recipe is so easy to make and DELICIOUS! Try it!!

Ingredients:
2 tablespoons olive oil
4 ounces Spanish chorizo (cured sausage), thinly sliced
1 pound Yukon gold potatoes, sliced 1/4 inch thick
2 leeks (white and light green parts), cut into thin half-moons
1/4 teaspoon crumbled saffron threads
Kosher salt and black pepper
1 1 1/2-pound piece cod fillet
1/4 cup fresh flat-leaf parsley, roughly chopped ** i substituted cilantro

Preparation:
 
1.Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 2 to 3 minutes.


2.Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, saffron, ½ cup water, ¾ teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.

3.Season the cod with ½ teaspoon salt and 1/8 teaspoon pepper. Place it on top of the potatoes and drizzle with the remaining tablespoon of oil.

4.Transfer the skillet to oven and bake until the cod is opaque throughout, 15 to 20 minutes. Sprinkle with the parsley before serving.

To see step by step mosey on over to my blog

crockpot shredded chicken

For yummy shredded chicken, all you have to do is dump the following in a crockpot for 6 to 8 hours:

3 to 6 chicken breasts
1/2 to 1 packet taco seasoning
1/2 to 1 cup of salsa (like my precise measurements?)

That's it! The chicken literally falls apart and becomes perfectly seasoned.  You can put it in tacos, enchiladas, nachos, quesadillas or whatever you can think of.  It's a great go to meal when you can't think of anything else to make! Enjoy!

Tandoori Chicken and Mango Rice

Tandoori Chicken and Mango Rice

Mangoes are used two ways in this Indian dish — grilled with the chicken and tossed into rice. This chicken and rice is so good you will be craving it the next day-trust me on this one!!

Makes 8 servings.


1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
4 garlic cloves
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon coarse kosher salt
1/2 teaspoon cayenne pepper
1/2 cup olive oil
1 cup plain whole-milk yogurt
1/4 cup fresh lemon juice

2 (2 1/2-pound) chickens, quartered

2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes

2 cups jasmine rice
3 cups water
1/2 cup pine nuts, toasted

6 fresh cilantro sprigs

How to Prepare and Cook:

Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.

Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.

Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside. Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.

Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.