RUSTIC TOMATO CHICKEN SAUSAGE RAGU ~ FAITH & FOOD FRIDAY #16

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank You for Jesus. Thank You for family. Thank You for friends. Thank You for good things to eat and a warm bed to sleep. We love You! Amen.

This is a FUN recipe and much more simple than you would think. The way I make it also uses my veggies that are a bit past their prime and the bones and scraps from my Costco rotisserie chicken. It is literally a kitchen sink recipe that you can make up as you go 😀

RUSTIC TOMATO CHICKEN SAUSAGE RAGU
1 rotisserie chicken (Costco)
4 cups Roma tomatoes (preferably homegrown), rustically cut into pieces
2-3 slices bacon, chopped
2 tablespoons butter
2 shallots, FINELY chopped
4 ounces (2 large links) Sweet Italian sausage. casings removed
1/4 cup FRESH chopped Italian Pasta herbs (parsley, basil, oregano)
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
1 cup Marsala wine
1-2 tablespoons QUALITY tomato paste
8 ounces tomato sauce
1/4 cup powdered Parmesan cheese
Grated Parmesan cheese, for garnish

  • Debone chicken and place skin, bones and tomato pieces in a dutch oven.
  • Cover with 10-12 cups of water.
  • Cover and simmer 3 hours.
  • While bone broth is simmering, small dice chicken pieces and set aside.

 

  • Heat LARGE saute pan/crock and add bacon pieces, sauteing until crisp.
  • Remove bacon pieces with a slotted spoon and set aide to drain.
  • Add butter and when melted, add sausage, herbs, garlic, and shallots, sauteing until sausage is crumbly.
  • Add Marsala wine, tomato paste and tomato sauce.
  • Strain bone broth through a sieve, mashing any large tomato chunks, into your saute pan with the sausage mixture. (Discard bones and skins.)
  • Stir well until blended.
  • Simmer over medium low heat 2 hours.
  • Adjust seasoning.
  • Add a cornstarch slurry if you want to thicken it up.
  • Serve over prepared pasta and top with a bit of grated Parmesan cheese.

CHICKEN & WILD RICE ~ FAITH & FOOD FRIDAY #15

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank You for the food You provide, for a loving family side by side, for a warm and cozy place to live, and all the blessings that You give. Amen.

This is one of those recipes that I believe has been floating around in every housewife’s recipe box for years and years, handed down through the generations – ESPECIALLY in the midwest. It also adapts to a slow cooker quite easily and I’ve provided those ingredients and directions below.

CHICKEN & WILD RICE ala Molly ala ANTIQUE RECIPE BOX find

3/4 cup wild rice, rinsed and drained
FRESH ground sea salt and black pepper
4 tablespoons unsalted butter
2 carrots, FINELY chopped
2 stalks celery, finely chopped
1 LARGE onion, finely chopped
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon FRESH rosemary, chopped
2 sleeves (2 cups) KEEBLER butter crackers, crushed
1 tablespoon avocado oil
4 cups shredded rotisserie chicken
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat.
  • Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes.
  • Drain the rice and set it aside.
  • In a large pot, melt the butter over medium-high heat.
  • Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes.
  • Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes.
  • Stir in another third of the mixture and cook another minute or two.
  • Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon.
  • Add the rosemary, black pepper and salt to taste.
  • Taste and adjust the seasoning as desired.
  • Mix the butter crackers and olive oil in a bowl. Set aside.
  • In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish.
  • Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice.
  • Repeat the layers, then top with the remaining third of the soup mixture.
  • Top with the butter cracker mixture.
  • Bake until bubbly, about 45 minutes.
  • If the cracker topping is getting too browned, cover with foil.
  • Garnish with chopped parsley.

SLOW COOKER INGREDIENTS & DIRECTIONS

2 cups uncooked wild rice
1/2 cup FINELY chopped celery
1/2 cup chopped onions
8-12 ounces mushrooms
2 cups bite size chicken breast pieces
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon garlic powder
1 tablespoon chopped parsley

  • Wash and dry rice.
  • Combine all ingredients in the crock pot, mixing well.
  • Cover and cook on low 4-6 hours or until rice is tender.
  • Do NOT remove lid before 4 hours.

 

BAKED GENERAL TSO’S CHICKEN ~ FAITH & FOOD FRIDAY #14

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: May the LORD bless you and protect you. May the LORD smile on you and be gracious to you. May the LORD show you His favor and give you His peace. Amen.

BAKED GENERAL TSO’S CHICKEN

CHICKEN
1 cup all-purpose flour
2 tablespoons soy sauce
3 LARGE eggs, beaten
2 cups Panko breadcrumbs
1 pound boneless, skinless chicken breast, cut into small bite size cubes

  • Preheat the oven to 425°.
  • Cover a sheet tray with foil and spray with non-stick cooking spray.
  • Place the flour in a LARGE ziploc bag.
  • Whisk together the soy sauce and eggs and pour into another LARGE ziploc bag.
  • Place the panko breadcrumbs in a third LARGE.
  • Add the chicken pieces to the flour ziploc. Seal and shake to coat extremely well.
  • Use a LARGE colander to pour the chicken pieces into. Shake off ALL excess flour.
  • Add chicken pieces to egg ziploc. Seal and shake to coat well.
  • Using a pair of tongs remove chicken from egg zip loc and add to Panko crumbs ziploc. Seal and shake to coat extremely well.
  • Remove chicken pieces and place on the prepared tray, leaving space between each piece.
  • Spray with cooking spray.
  • Bake until crispy and golden brown, about 15 minutes.

NOTE: If you prefer you can use a traditional dredging station, but I LOVE using the ziploc bags for even well coated chicken pieces.

SAUCE
3/4 cup homemade chicken bone broth
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons Bragg’s liquid aminos
2 teaspoons sriracha
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon FRESH grated ginger
Pinch red pepper flakes
3 cloves garlic, FINELY minced

  • While the chicken is baking whisk together the chicken broth, hoisin, rice wine vinegar, liquid aminos, sriracha and cornstarch; set aside.
  • Place a large sauté pan over medium heat and add the sesame oil.
  • Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute.
  • Add the rice wine mixture, bring to a simmer and allow to thicken.
  • Add the crispy chicken and toss to coat.

ASSEMBLY
Prepared white rice
Sliced scallion greens

  • Serve immediately with rice and garnish with sliced scallions.

NOTE: I often saute carrots, onions and peppers to add to the mix.

MEXICAN STREET CORN LOADED TOTS ~ FAITH & FOOD FRIDAY #13

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank you for dinner time when we pause and reflect on our day. Teach usto love You more, follow You more closely, and be a reflection of You to others. Thank you for our food and all the ways You bless us. Amen.

MEXICAN STREET CORN LOADED TOTS

PICKLED RED ONIONS
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 large red onion, sliced thinly

  • Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve.
  • Pour over the onions in a small jar.
  • Let cool completely, then refrigerate.

CHILI LIME CREAM
2/3 cup sour cream
1/3 cup mayonnaise 
1 teaspoon chili powder, plus more for garnish 
FRESH ground sea salt, to taste
Zest of 1 lime 

  • Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.

LOADED TOTS
One 1 3/4-pound bag frozen tater tots
FRESH ground sea salt and black pepper
1 pound ground chuck
1 1/2 cups frozen corn kernels or FRESH 2 ears corn, kernels removed
1 can rotel tomatoes, drained
8 ounces shredded mozzarella
6 ounces crumbled queso fresco
1/2 cup fresh cilantro, roughly chopped 
1/2 bunch green onions, sliced 
Pickled Red Onions
Lime wedges, for garnish 

  • Preheat the oven to 450°.
  • Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper.
  • Bake until golden and crispy, 25 to 30 minutes.
  • Meanwhile brown ground beef until crumbly and just about cooked through. Drain of excess grease.
  • Add most of the green onions, reserving a few for garnish, and saute’ a minute more.
  • Add rotel tomatoes and corn, stirring to combine well.
  • Remove the tots from the oven and sprinkle evenly with browned beef mixture, all of the mozzarella and half of the queso fresco to cover.
  • Bake until melty, 3 to 5 minutes.

ASSEMBLY

  • Sprinkle with remaining queso fresco and add big dollops of the lime cream.
  • Garnish with the chopped cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt.
  • Squeeze fresh lime juice on top and enjoy!

CHICKEN FRIED CHICKEN with GRIDDLE POTATO LATKE and GREEN CHILE GRAVY ~ FAITH & FOOD FRIDAY #12

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Thank You Lord, for good things to eat, for refreshing things to drink, for the love and laughter we share, for the blessings. You pour on us each day. We love You! Amen.

CHICKEN FRIED CHICKEN with GRIDDLE POTATO LATKE and GREEN CHILE GRAVY
CHICKEN
2 LARGE boneless chicken breasts
1 cup buttermilk
1/2 cup Wondra
1 teaspoon salt
1 teaspoon pepper
2 LARGE eggs
1/2 cup Panko crumbs
2-4 tablespoons butter (enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a shallow pan mix together the flour, salt and pepper.
  • In another shallow pan whisk eggs until well blended.
  • In another shallow pan add Panko crumbs.
  • One at a time, dredge each chicken breast in flour mixture, then egg mixture and then Panko crumbs.
  • Add to sizzling butter.
  • Cook 4-6 minutes each side depending on plumpness.
  • Keep chicken warm.

POTATO LATKE
2 pounds russett potatoes
1 SMALL bunch green onions
several sprigs FRESH thyme
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
3-4 slices crumbled bacon pieces

  • Drape a clean cheesecloth over a colander.
  • Grate the potatoes and onion and place inside the lined colander.
  • Sprinkle with salt, toss and let drain in the sink for 20 to 30 minutes.
  • Squeeze as much moisture as possible out of the potato-onion mixture.
  • Combine with FRESH ground sea salt and black pepper, lemon juice, lemon zest, beaten eggs, bacon pieces and panko and in a medium bowl and mix to form a pasty mixture.
  • Fold the thyme into the mix.
  • Cover with plastic and refrigerate for 30 minutes to 1 hour.
  • Place a 10-inch cast-iron skillet on medium heat and allow to heat for 5 minutes.
  • Also, preheat the oven to 350°.
  • Add 4 tablespoons of the oil and swirl to coat the bottom of the pan.
  • When oil is hot add potato mixture and gently press with spatula to flatten the mixture so it evenly covers the bottom of the pan.
  • Cook on medium heat for 5 minutes.
  • Transfer to oven and bake for 10 minutes. By this time, the latke should be firm enough to flip without falling apart. Transfer the pan to the stove.
  • Place a plate over the pan and carefully invert to flip the latke.
  • Slide it back into the pan and bake for another 10 minutes.

TOPPING
WHOLE milk ricotta cheese
1 green onion, FINELY minced
Juice of LARGE lime
FRESH ground sea salt and black pepper

  • Whisk everything together until smooth and chill until needed.

GREEN CHILE GRAVY
1 LARGE can chopped green chiles
1 bunch green onions, chopped
Handful FRESH Italian Parsley
couple sprigs FRESH thyme
2 tablespoons butter
2 tablespoons WONDRA flour
2 cups homemade chicken bone broth
FRESH ground sea salt and black pepper, to taste

  • In a food processor combine green chiles, green onions, Parsley and thyme.
  • Pulse until smooth.
  • In a large sauce pan melt butter over medium high heat.
  • When butter is sizzling sprinkle with flour and whisk until golden.
  • Whisk in green chile mixture and bone broth.
  • Bring to a SLOW boil, reduce heat and simmer until reduced and beginning to thicken,
  • Season to taste with FRESH ground sea salt and black pepper.

CRUST LESS APPLE PIE ~ FAITH & FOOD FRIDAY #11

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Fo.r life and love, for rest and food, we thank you Lord, for You are good. We praise  Your name for all You do, for daily help and blessings too. Amen

CRUST LESS APPLE PIE slightly adapted from Red Drummond

SPICES
2 tablespoons QUALITY ground cinnamon
1 teaspoon FRESH ground nutmeg
1/2 teaspoon ground allspice
1/4-1/2 teaspoon ground cardamom (optional, but delicious)

  • Whisk together the cinnamon, nutmeg, allspice and cardamom in a small bowl.

APPLES
3 LARGE Honeycrisp apples, peeled, halved vertically and cored (Granny Smith work well too)
4 tablespoons salted butter, melted
2 HEAPING tablespoons brown sugar
1 orange, zested and juiced (about 3 tablespoons juice and 2 teaspoons zest)
1/2 cup quick-cooking oats
1/4 cup chopped walnut pieces
1/3 cup currants or golden raisins
Pinch kosher salt
QUALITY Honey, for serving
“Vanilla” ice cream, for serving (see notes)

  • Preheat the oven to 400°.
  • Place the apple halves core-side down on a flat surface. Before slicing, place chopsticks or wooden spoons on either side of them to make sure you don’t cut all the way through.
  • Slice almost all the way to the bottom of each apple half at 1/4-inch intervals, then place them on a sheet pan.
  • Whisk together 2 tablespoons of the butter, 2 tablespoons of the brown sugar, 2 teaspoons of the apple pie spice and the orange juice in a mixing cup.
  • Drizzle over the apples, making sure they are well coated and the drizzle goes into the slits.
  • Bake until they are just starting to get tender, about 15-20 minutes.

 

  • Meanwhile, mix together the oats, walnuts, salt, remaining melted butter, remaining brown sugar, orange zest, raisins or currants and remaining apple pie spice.
  • Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples.
  • Bake until the topping is slightly crisp and golden, another 10-15 minutes.
  • Drizzle with honey and serve with ice cream.

NOTES: A local ice cream company makes an absolutely WONDERFUL lemon bar ice cream that is just completely decadent and absolutely perfect for this dish. We actually had this on July 18th (third Sunday in July), National Ice Cream Day!

SPICY CUCUMBER SALAD – FAITH & FOOD FRIDAY #10

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Our Heavenly Father, kind and good, We thank Thee for our daily food. We thank Thee for Thy love and care. Be with us Lord, and hear our prayer. Amen.

SPICY CUCUMBER SALAD
2 medium cucumbers, sliced thin
1 tablespoon KOSHER salt
4 tablespoons white balsamic vinegar
2 teaspoons sugar
2 LARGE shallots, sliced thin
1 stalk celery, FINELY diced
1 Fresno chile, halved seeded and thinly sliced
3/4 cup sour cream
FRESH ground sea salt and black pepper, to taste 
1/4 cup FRESH chopped parsley (optional)

  • Add cucumbers to a LARGE colander and sprinkle with KOSHER salt. Allow to drain 15-20 minutes.
  • Whisk together the sugar and vinegar into a large mixing bowl until sugar is dissolved.
  • Fold in chilies and green onions. Set aside.
  • Rinse cucumbers and pat dry.
  • Whisk sour cream into vinegar mixture.
  • Fold cucumbers into sour cream mixture tossing to coat well.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Cover and refrigerate at least 1 hour until ready to serve.

ANTIPASTO SALAD ~ FAITH & FOOD FRIDAY #9

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Oh, the Lord is good to me. And so I thank the Lord for giving me the things I need. The sun and the rain and the apple seed. The Lord is good to me. Amen.

ANTIPASTO SALAD adapted from Valerie Bertinelli

VINAIGRETTE
2 tablespoons QUALITY red wine vinegar
1 teaspoon Dijon mustard  (optional)
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha 
1/2 teaspoon dried Italian seasoning 
1/2 small shallot, minced 
FRESH ground sea salt and tri-color pepper
3 tablespoons avocado oil 

  • Whisk the vinegar, mustard if using, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl.
  • Gradually whisk in the avocado oil.
  • Pour into a cruet and shake.

SALAD
4 radishes, thinly sliced (watermelon OR yellow radishes if you can find them)
2 celery heart ribs, thinly sliced 
1 romaine heart, cut into 1/2-inch-wide strips 
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips 
1/4 pound provolone, cut into 1/4-inch cubes 
1/4 pound mozzarella balls
1/4 pound Genoa salami, cut into 1/4-inch cubes 
1 cup cherry tomatoes, halved 
3 tablespoons sliced pickled pepperoncinis
3 tablespoons sliced pickled cherry peppers

  • Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncinis and cherry peppers in a large salad bowl.
  • Toss with the vinaigrette and serve immediately.

NOTE:

  • I like to add a generous drizzle of a QUALITY balsamic glaze.
  • I also like to refer to this as a kitchen sink salad because I use up whatever is in my crisper bins and deli drawer 😀

HAWAIIAN CHICKEN ~ FAITH & FOOD FRIDAY #8

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Thank you, God, for today I had fun when I (fill in the blank). Thank you for the (fill in the blank) food. thanks you for (fill in the blank). Please help me (fill in the blank). Thank You that You love me SOOOOO much! Amen.

HAWAIIAN CHICKEN
1 LARGE can sliced pineapple
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup apple cider vinegar
1 tablespoon Bragg’s liquid aminos
1 teaspoon ground ginger
1 chicken bouillon cube
1 drop red food coloring (optional)
FRESH ground sea salt and black pepper
several red, yellow and orange mini peppers, sliced
Asparagus spears, sliced on the diagonal
1/3 cup flour
4 boneless, skinless chicken breasts
2 tablespoons butter
Jasmine rice, prepared

  • Preheat oven to 350°.
  • Drain pineapple, reserving juice and adding enough water to make 1 1/4 cups of liquid.
  • In a medium sauce pan whisk together the pineapple juice mixture, sugar, cornstarch vinegar, liquid aminos, ginger and bouillon cube.
  • Bring to a boil over medium high heat. Boil 2 minutes, whisking constantly.
  • Reduce heat to low and stir occasionally.
  • Heat butter in large skillet over medium-high heat.
  • Generously season the chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken in flour and shake off excess.
  • Sear chicken breasts on each side 3-4 minutes until JUST cooked through. Keep warm in oven.
  • Add pineapple rings and asparagus tips, peppers to skillet and saute until cooked through.
  • Plate chicken, peppers, pineapple rings and rice.
  • Ladle sauce over top and serve immediately.

FOOD and FAITH FRIDAY #7 ~ JET TILA inspired Fried Rice

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Lord make us truly thankful for these and all other blessings. I ask this in Jesus Christ’s name. Amen.

JET TILA inspired Fried Rice
3 tablespoons avocado oil
1 tablespoon butter
1/2 cup chopped carrots
1/2 cup small radish matchsticks
1 cup frozen peas, thawed
3 LARGE eggs, lightly beaten 
4 cups day-old long-grain or jasmine rice 
1 tablespoon Bragg’s liquid aminos
1 1/2 teaspoons sugar 
1/2 teaspoon powdered chicken bouillon  
3 LARGE green onions, FINELY chopped  
1/2 teaspoons white pepper, optional 

  • In a large skillet, heat the oil until a wisp of white smoke appears.
  • Add carrots, radishes and green onions. Saute 2-3 minutes. Using a slotted spoon remove veggies from pan and drain on paper toweling.
  • Add and melt 1 tablespoon of butter to pan until a wisp of white smoke appears.
  • Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
  • Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don’t be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is STILL fluffy.
  • Fold in the carrots, radishes, peas and green onions.
  • Season to taste with white pepper and cook for an additional minute.
  • Serve immediately.

NOTE: Make this pork or chicken by adding your favorite pieces 😀

CHICKEN PASTA SALAD ~ FAITH and FOOD FRIDAY #6

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Bless us, O Lord, and these Thy gifts which we are about to receive, from Thy bounty through Christ our Lord. Amen.

CHICKEN PASTA SALAD
2 cups dry rotini pasta
1/2 pound snap peas, trimmed and halved
1 cup grape tomatoes, halved
2 cups rotisserie chicken pieces
1 LARGE shallot, small diced
1/4 cup FRESH chopper parsley
4 ounces mozzarella cheese, diced or rough grated
1 small jar marinated artichoke hearts, diced (optional)
3 tablespoons tarragon rice vinegar (or flavor of choice)
Juice of 1 LARGE lemon
1/2 cup avocado oil
1/4 cup Italian dressing
1 tablespoon Dijon mustard
FRESH ground sea salt and black pepper, to taste

  • Cook pasta according to package directions.
  • Drain and rinse with cold water. Drain well.
  • Whisk together the oil, vinegar, lemon juice, Italian dressing, mustard (if using), salt and pepper until emulsified.
  • In a large mixing bowl toss cooled pasta, snap peas, shallots, Parsley, artichoke heart pieces and chicken pieces together.
  • Pour vinegar mixture over and toss again.
  • Fold in tomatoes and cheese, tossing to coat well.
  • Chill several hours before serving.

FAITH and FOOD FRIDAY #5 ~ CHERRY BBQ CHICKEN THIGHS

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

God, We thank You for this food, for rest and home and all things good, for wind and rain and sun above, but most of all for those we love. God our Father, Lord, and Savior, thank You for Your love and favor. Bless this food and drink we pray and all who share with us today. Amen.

CHERRY BBQ CHICKEN THIGHS

1/2 cup Sweet Baby Ray’s original BBQ sauce
1/2 cup Smuckers Tart Sour Cherry Jam or Orange Marmalade
garlic powder, to taste
1 tablespoon Bragg’s liquid aminos
6-8 boneless skinless chicken thighs

  • Combine jam or marmalade and BBQ sauce in a medium saucepan.
  • Whisk in liquid aminos and garlic powder to combine.
  • Taste and adjust seasoning to your liking.
  • Grill chicken on a oiled grill 4-5 minutes per side, turning to get grill marks until cooked through.
  • Brush with sauce during the last few minutes of cooking.