Marinated Chicken BBQ

·         1 C soy sauce

·         1 C vegetable oil

·         2 C Sprite ®

·         2 Tbsp garlic powder

You can marinate 3-4 large chicken breasts in this mixture overnight.  Make sure to keep covered in the fridge.  Remove immediately prior to placing on grill. Cook to desired state.

This recipe comes from my husband's family. It is delicious! I don't have a grill, though, so I bake the chicken in the oven at 350° F until it's done (about an hour).

Creamy White Chili

recipe obtained from the late Anne Creager, a sweet lady and wonderful role model 

·         1 lb. boneless skinless chicken breast, cubed

·         1 medium onion, chopped

·         1 ½ tsp garlic powder**

·         1 Tbsp vegetable oil

·         2 cans great northern beans (white)*

·         1 can chicken broth***

·         2 cans green chilies, chopped

·         1-2 green bell peppers (opt.)     

·         1 tsp salt             

·         1 tsp ground cumin**

·         1 tsp dried oregano**

·         ½ tsp black pepper

·         ¼ tsp cayenne pepper

·         1 cup sour cream

In a large saucepan, sauté chicken, onion, bell peppers, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to boil.  Reduce heat; simmer uncovered for 30 min.  Remove from heat; stir in sour cream and cream together.  Serve immediately.  Yields 7 servings.

*I like to soak and cook 2 C dried beans to help with cost.

**I double the amount of garlic, cumin, oregano

***I sometimes will just use a GF chicken bouillon cube with 2 C water

I always end up adding way more salt. We like to serve this over brown rice. The original recipe didn’t call for the green bell peppers. When I first made this chili, I thought bell peppers and chilies were the same thing. They're not. We liked them so much them, though, that we kept them in our recipe. 

Gluten Free Multi-Purpose Flour

yields  approx. 8 ⅓ C flour

·         2 ⅔ C white rice flour

·         2 ⅔ C brown rice flour

·         1 ¼ C potato starch

·         1 ¼ C tapioca starch

·         ½  C corn starch

·         4 tsp xanthan gum

      I say multi-purpose flour because I don't like to use it for everything that calls for flour. So far it's been good for cakes, cookies, banana bread (which is basically cake), brownies, and other desserts like that. It also worked well when I used it to batter meat. It did NOT work for my pancake recipe and I don't use it to make sandwich bread. Although, I did modify Kathy's Gluten-Free White Bread recipe to get this flour mixture... Almond flour is my favorite, however, this was my attempt to come up with the cheapest GF flour recipe possible. To help with cost, I also use a home grain grinder to make my own rice flours.