Avocado Stuffed Chicken Breast

4 Boneless Chicken Breasts

2 Avocados 

2 Tbsp Lemon Juice

2 Large Cloves of Garlic Crushed

10 Cherry Tomatoes Diced

1/2 Cup Vidalia Onion Diced

1/4 Cup Roasted Red Pepper

1 Tsp Fresh Chopped Basil

1 Tsp Fresh Chopped Oregano

1/2 Tsp Fresh Chopped Lemon Thyme

3 Tbsp Olive Oil 

Paprika 

Salt and Pepper to Taste

For Sauce:

1 Cup Chicken Stock

2 Tbs Onion

1 Clove Garlic Crushed

2 Tbsp Butter

2 Sprigs Lemon Thyme Chopped

Salt and Pepper to Taste 

1 Tbsp Corn Starch

1/4 Cup Water

1. Preheat Oven to 350 degrees. Lightly oil baking sheet with half of the olive oil. 
2. Slice chicken in half, opening like a butterfly, and pound with meat mallet to about 1/4 inch. 
3. Season chicken with salt and pepper. Set aside.  
4. Cut Avocados down to pit, twist halves and separate. 
5. Carefully strike pit with a sharp knife, twist, remove, and discard pits. With a large spoon, carefully scoop avocado halves from skin, slice and chop. 
6. In a large bowl, combine avocado, onions, tomatoes, peppers, lemon juice and herbs. Season with salt and pepper. 
7. Lay chicken on a flat surface and spoon avocado mixture on to each piece, reserving about 25% of the mixture. 
8. Roll each piece tightly around mixture, tucking ends and place seam side on oiled baking sheet.
9. Drizzle remaining oil over tops of chicken and season with paprika. 
10. Bake at 350 degrees for 35 minutes. 
11. While baking, preheat a small skillet and melt butter. Add onions and garlic, saute onions over medium heat until onions just begin to soften. 
12. Add chicken stock and simmer about 10 minutes until slightly reduced. 
13. Mix water and starch until well blended, and add to skillet and stir until thickened. Stir in remaining avocado mixture. 
14. Serve Chicken with Quinoa or Rice, and your favorite Vegetable. Spoon sauce over each piece and enjoy.

Creamy Risotto With Roasted Red Pepper and Avocado

1 Cup Arborio Rice

32 Oz GF Chicken Stock

1/2 Large Onion Chopped

1 Celery Stalk Sliced

2 -3 Sliced of Roasted Red Peppers Chopped

2 Mushrooms Sliced

1 Clove Garlic Crushed

4 Tbsp Butter

 1 Avocado

1 Tsp Fresh Oregano 

1 Tsp Fresh Basil

1 Cup Dry White Wine

Salt and Pepper to Taste

1. In a large skillet, melt butter over medium heat. 
2. In a small sauce pan, bring stock to a boil and reduce immediately to low. 
3. Add onions, mushroom and celery to melted butter and saute until onions just begin to soften. 
4. Add garlic, and immediately deglaze pan with wine. Let rice absorb almost all of the wine. 
5. Using a large ladle, add stock, about 1 cup at a time. 
6. Continue to stir until liquid is absorbed. Adding more stock as needed, about 1 cup at a time. 
7. Season with fresh herbs, salt and pepper. 
8. Slice with a knife just down to the pit. Twist the 2 halves opposite each other and separate leaving the pit in one of the halves. Strike the pit with a knife, twist pit, and remove from the avocado. 
9. Slice avocado in each direction and set aside. 
10. When you are left with just about a cup of stock, stir in avocado and peppers and remaining liquid. Test risotto to see if tender. 
11. Continue to stir, and add seasoning if needed, just until a done, but not dry. Risotto should still be creamy. 
12. If a thicker Risotto is desired, continue to cook until liquid is absorbed. 
13. Serve Hot and Enjoy!!

Note:

The creaminess of the Risotto comes from the starch in the rice. The more you stir, the creamier it is. 

Here is what Living Without Magazine said about our Blog

Living Without - Exploring Our GF Cyber-Community

Exploring Our GF Cyber-Community

3Posted by Living Without editor Alicia Woodward at 04:43PM in blog - Comments: (1)

May 23, 2012

May is a banner month for those with food sensitivities and allergies. It's National Celiac Awareness Month, and last week was both Food Allergy Awareness Week and National Eosinophil Awareness Week.

In the spirit of sharing good information and strengthening community during May and beyond, I’m circling back to our wonderful GF bloggers (many also blog about food allergies)—those dedicated, creative people who are setting cyberspace on fire with their energy, enthusiasm and ideas, not to mention their delicious recipes.

A few weeks ago, I put the word out for people to write in about their favorite GF bloggers. As a start, here's a tiny handful of the many responses we received, an exploration into a few small corners of the GF cyber-community.

Take a look for yourself. Also, continue to let us know what websites you find helpful and use most out there! We’ll be sharing many more websites as the weeks go by.

healththroughgf.blogspot.com – OK, I’m a sucker for men who cook for their wives. Steve Davis is a newbie who’s trying the GF diet to benefit his wife who has multiple sclerosis and himself. We wish them both success and good health. Here’s what a reader told us:

–- “The best! He’s doing [this] to help himself and especially help his wife who has MS. Amazing people! And wonderful recipes there so good!”

Chicken Breast Stuffed with Kale, Roasted Red Peppers, and Baby Swiss

Chicken Breast Stuffed with Kale, Roasted Red Peppers, and Baby Swiss

4 Boneless Chicken Breast

1/4 lb GF Baby Swiss Slices (about 4)

1 Handful of Fresh Kale

4 GF Roasted Red Peppers

2 Tbsp Olive Oil

1 Tbsp Dry Chopped Basil

Salt and Pepper to Taste

GF Garlic Powder and Paprika to Taste

Cooking String

1. Preheat oven to 350 degrees.
2. Slice chicken in middle without going all the way through to create a pocket for stuffing. 
3. Rinse kale thoroughly under cold water and shake dry. 
4. Lay a slice of cheese on a flat surface and top with kale and peppers. Roll each slice tightly and place inside pocket of chicken. 
5. Repeat for each breast and tie with cooking string to keep stuffing in breasts. 
6. Place breasts in casserole and drizzle with olive oil. Season with basil and remaining spices to taste. 
7. Cover and Bake 20 minutes. Uncover and bake an additional 20 minutes.  
8. Turn oven to broil and leave in an additional 5-6 minutes until chicken is golden brown. I leave the oven door open slightly to be sure it does not over cook. 
9. Remove from oven and cut strings from breasts. 
10. Serve with your favorite vegetable and Gluten Free Starch. 

Gluten Free Tacos

2 Lbs Ground Beef
2 Tbsp GF Onion Powder
2 Tbsp GF Garlic Powder
1/2 Tbsp Salt
1.5 Tbsp GF Chili Powder
1/2 Tsp Crushed Red Pepper
1/2 Tbsp Dried Oregano
1/2 Tbsp Tapioca Starch
1 Tsp Raw Sugar
1/2 Tbsp GF Cumin
1 Cup Hot Water
16 Prepared Maseca Tortillas

1. Mix all dry ingredients together in a medium bowl. 
2. In a medium skillet, brown ground beef over medium high heat.
3. Drain excess fat from beef and stir in seasoning and water. 
4. Reduce heat to simmer and cook 10 minutes or until liquid is absorbed. 
5. Serve hot on warm tortillas with your favorite G Free toppings. 

Note: Seasoning can be mixed in advance in bulk and stored in air tight jar until ready for use.