Mayes County Oklahoma State University Extension Office is having an informational meeting/class about Gluten and the effects it has on your body. Also information on eating Gluten Free. If you would like to attend the meeting please call the number above to register.
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.