Cheesy Chicken Fajita Soup
1 Tablespoon Olive Oil
1 Pound of additive free Chicken Breast cut into 1- 1 ½ inch cubes ( or rib meat)
1 medium Onion peeled and chopped
1 Large Bell Pepper (deseeded and chopped)
Optional: 1-2 Jalapeños, Deseeded and chopped
2 ½ Tablespoons Gluten Free Fajita Seasoning ( or 1 – 1.25 oz. package of GF Fajita Seasoning)
1 – 10 oz. Can Rotel ( tomatoes and green chilies)
2 Cans additive free Chicken Broth
1- 15oz. Can GF Whole Corn ( do not drain corn)
1 – 16oz. can (rinsed and Drained) G F Red Kidney Beans or Black Beans ( I used Bushes Red Kidney Beans)
2 Cups ( or 16oz.) Shredded Cheddar Cheese ( or you can use Velveeta if you prefer)
In large sauce pot add oil, cubed chicken, chopped onions, and chopped peppers. On medium high heat sauté and stir meat and vegetables until chicken is browned slightly, about 5-6 minutes. Then turn heat down slightly to add fajita seasoning coating meat and veggies. Add remaining ingredients except cheese. Turn heat back up to high and let mixture come to a boil. About 15 – 20 minutes. Then slowly stir in cheese. Let mixture cook until all cheese is melted. Be sure and keep stirring so that cheese doesn’t stick. Remove from heat, and serve! Enjoy!
Slow Cooker Maple Glazed Wild Duck
6-8 Frozen Wild Duck Breasts ( my Crockpot will hold 8)
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Cup Pure (additive free) Maple Syrup
Line crockpot or slow cooker with parchment paper up to the rim. Place each cleaned and frozen duck breast with the skin side down into the bottom of the parchment lined crockpot, only one layer deep. Season with salt and pepper, sprinkling evenly over meat. Using only ¾ cup of maple syrup, drizzle over duck breast. Completely coating each. Cover and set cooker on low for 6-8 hours. When done, lift parchment paper, duck breasts and juices to a shallow baking pan. Cover each duck breast with remaining syrup, then place entire pan under oven broiler. Let breasts crisp for 1 ½ – 2 minutes per side. Remove from oven and ladle meat juices over each duck breast before serving. I like to let them rest for about 5 minutes before slicing. Enjoy!
Note: The frozen meat keeps it from cooking too fast and drying out.
Gluten Free Ginger Bread
3 Cups fine ground GF Flour ( I like Better Batter)
2 Teaspoons GF Double Action Baking Powder ( Clabber Girl)
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Teaspoon Additive Free Ground Cinnamon
¼ Teaspoon Additive Free Ground Nutmeg
1 Cup Sugar
4 Large Eggs
1 Tablespoon Peeled and Freshly Grated Ginger Root
2/3 Cup Water
1 Stick melted Salted Butter
½ Cup GF Oil
1 Cup Pure Additive Free Honey
In large mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. In another bowl beat the eggs and add the freshly grated ginger and whisk together. Add water, melted butter, oil and honey, to the eggs and ginger. Stir all liquids together and pour into flour and spice mixture. Beat with mixer just until well blended. Don’t over mix, it will make the bread rubbery. Let batter set in fridge for about 20 minutes.
Preheat oven to 325*F.
When ready to bake, pour batter into four small greased and floured ( with GF Flour) 3 ½ x 5 ½ inch loaf pans, or two large 9×4 inch loaf pans. Fill pans to about ½ inch from top of pan. I like to swirl the batter on top, so that it will split and look more like artisan bread. Or you can smooth out the dough if you prefer. Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Evenly space loaf pans on top rack, over water and bake for 40 minutes. Remove water and bake loaves for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove pans from oven and cover with foil. Serve warm with butter. Or give to friends for Christmas!