Citrus Kabobs

Kabobs:

1 Package Chicken Breasts- cubed into 1" pieces

4 Medium Zucchini -sliced

3 Oranges- sliced (and each slice halved or quartered for larger oranges)

1 Package sausage-cut into 1" pieces or rolled into 1" balls

1 Package Bacon (optional)

1 Package Shrimp (optional)

2 Peppers (Green, Red, Yellow or Orange)- sliced into 1" pieces

1 Package Cherry Tomatoes

Marinade

In a bowl add:

2 Medium Lemons-Juiced (3 if not too juicy)

3 Oranges-Juiced

1/2 Cup Gluten Free Tamari Soy Sauce

1/4 Cup Olive Oil

1/4 tsp. Garlic Powder

Need: Kabob Sticks (soak for 30 minutes in water prior to assembling)

Directions:

Put all meat into a bowl and pour marinade over it.  Let sit for 30 min- 1 hour.

Arrange prepared ingredients in bowls and slide each ingredient on each stick, alternating ingredients.  Once assembled lay kabobs in casserole dish and pour marinade over all kabobs.  

Barbeque for 30-40 min, depending upon how hot your barbeque is and how thick the meat is cut (or until done).

Sweet and Sour Sauce

1 Cup GF/Corn Free- Ketchup

2 Cloves -Garlic minced

2-3 tsp. Ginger (powdered) or 2 tsp. -Fresh Ginger grated

1/2 Can- Chopped Pineapple

1/4 C -Brown Sugar (optional)

Put into pan, stir and bring to a boil, turn to simmer for 5 min.  If too thin, add more ketchup. 

Enjoy!
~The GFMinimalist

OrangeAlmond Chicken

Orange Almond Chicken
8-10 chicken thighs (If you like the skins, leave half on, half off.  This increases the fat content, but adds to flavor).
1 Tbsp. Olive oil
* Optional: 1/2 Cup Whole Almonds
In a large skillet, on medium heat, pour 1 Tbsp. Olive oil.  Place chicken, smooth side down, around the pan, and slightly salt. Cook uncovered for 20 minutes, until underside is brown.  Then turn and cover, cooking an additional 40 minutes or until done.  While this is cooking prepare the sauce (see below).  Once sauce is prepared, and meat is nearly done, sprinkle almonds over the chicken and pour 1/2 cup of mixture over the top of the chicken and bring to a simmer (low heat) for 10 additional minutes.  *Place the chicken on a serving plate or on a bed of rice and pour remaining sauce over chicken.  Sprinkle 1/2 tsp. lemon zest and 1 tsp. orange zest over the top.  *Optional:  Sprinkle grated almond over the top of the chicken.
Tip:  Serve on a bed of rice or quinoa...Lovely with a side of fresh asparagus or green beans.
In a medium saucepan add:
1 1/2 Cups Water
3/4 Cup freshly squeezed orange juice
1/2 Cup freshly squeezed lemon juice
3 Cloves garlic, minced
1 Tbsp. Orange Zest
2 tsp. Lemon Zest
2 tsp. Freshly grated Ginger Root (can use dried)
2 Tbsp. grated onion
3/4 Cup Brown Sugar
1/8 tsp. Salt

Bring these ingredients to a boil and then turn on low and simmer while you add the thickener (see below).

In a small bowl add:
1/4 Cup Arrowroot powder (starch)
1-2 Tbsp. Water to thin
Stir this well until blended.
Slowly add small portions to the sauce mix and stir continuously.  It is not necessary to add all of it, once you notice thickening, stop.  If it's too thick, add a little water and stir.  Once thickened, turn on low for 7 minutes and then turn off.

Chickie Nuggs

Remember all those trips to the fast food joints, chicken nuggets galore.  My daughter loves these things and the bummer was that she couldn't have them any longer, until I created this delicious recipe.  Now, she doesn't have to go without.  She loads her plate with these baby's and our homemade ranch sauce and voile, she's in heaven...or the next best thing!

Big Juicy Chicken Nuggets
 Need:
1 pkg. of six boneless chicken breasts
1 gallon ziploc bag
1 1/2 Cups Blanched Almond Flour 
(you can purchase this at   http://honeyvillegrain.com/contact/Contact.html  ).
1 Tbsp. Dried Parsley
1/4 tsp. Garlic powder
3/4 Tbsp. Dried Onion Powder
1/4 tsp. Cayenne Pepper (optional)
1 tsp. Salt (optional, but best!)
1 Tbsp. Paprika powder
1-2 eggs, mixed well.
Olive Oil

*Rinse off chicken and pat dry.  Slice each breast into 1/2 " slices.  You may cut it into as big a strip or chunk that you like.  Set aside.  
*Add Almond flour and all herbs and salt to ziploc bag.  Shake well until all ingredients are combined.  Set aside.
*In a bowl mix:
1-2 eggs, whisk until well blended.  Set aside.

*Preheat oven to 350 degrees.
*Line a cookie sheet with foil and grease with Olive oil. 
*** Take each piece of chicken and dip into the egg mixture, put into baggie with the dried ingredients, seal the baggie and shake well.  (*I add about 5 pieces at a time, close the bag and shake.  This allows ample coating of the chicken.).  Once all chicken is coated, place on cookie sheet and bake uncovered for 25 minutes (turning each piece half way through the baking time) or until golden brown or juices run clear.  This will cook quickly so keep an eye on it.
Make sure that you do not have too much egg mixture on the chicken as this will clump the baggie mixture and you will have less coating for the chicken