Texas slaw from Southern living , June 2013

We liked this , but we have to alter it a bit because it was HOT! But tasty. Good on wraps too!

Whisk together:

1/4 cup white wine (I may have used rice wine)
1/4 cup extra virgin olive oil (I used less)
2 Tablespoons of sugar (or to taste--)
1 1/2 tsp kosher salt (I omit)
4 Tbsp. fresh lime juice
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground red pepper (I need to use WAY LESS)
freshly ground black pepper

Add

2 cups thinly sliced red cabbage
2 cups thinly sliced white cabbage (we just used red)
1/2 cup shredded carrot
1 medium jalapeno pepper (with seeds --ET HEM NOOOO seeds for us!! HOT HOT with seeds!!)
1/2 red bell pepper thinly sliced
1/2 yellow bell pepper thinly sliced.

Toss to coat and chill at least 1 hour before serving. If desired toss in 1/2 cup fresh cilantro just before serving (I omit). Makes about 4 cups.

Another slaw salad dressing we like

3 tablespoons toasted sesame seeds 

2 tablespoons maple syrup 

2 tablespoons low sodium gf tamari 

Bit of water

easy Salmon in foil

This is a very easy recipe I found in a Rice Diet cookbook--nice flavor

For two servings:

2 thin slices of lemon
1 carrot, peeled and thinly sliced
2 thin slices of Vidalia onion
2 tsp of a Basil pesto (they recommend basil, garlic and 2 walnuts) I just used thinly sliced fresh basil
2 four ounce salmon fillets (mine was a bit smaller)

Preheat oven to 450.

Tear off two 12 inch sheets of foil making 2  twelve inch square. In the center of each place 1 lemon slice, half of the carrots, 1 onion slice and a teaspoon or so of pesto. Place the fish on the side without the skin face down on these ingredients. Now seal and bake for about 20 minutes or until veggies are tender. Open foil and remove and serve (or you can eat right from the foil).

Wild Thing Old Vine Zinfandel

This is a very nice Zin

Indian chickpea salad

Good in a wrap too!
Really like this a lot. I made a few additions to it. I think this comes from a new book called   The Great Vegan Bean Book.  Go here to read more and to see the original recipe-- I did a few changes http://healthyslowcooking.com/2013/05/09/indian-chickpea-yogurt-salad-from-the-great-vegan-bean-book/

Indian Chickpea Yogurt Salad

• 3 cups cooked chickpeas or 2 cans (15 ounces, or 425 g each), rinsed and drained
• 1 large potato, cooked and diced (peeled if not organic)
• 1 large cucumber, diced (peeled if waxed)
• ½ small onion, minced (optional) I used some green onions
• I like this with some golden raisins added
• Salt optional 
• Bell pepper and corn and purple onion are all nice in this too. Especially the green bell.

For the dressing:

• 1 cup Greek yogurt
• Juice of ½ lime (sometimes I use a bit more)
• 1 ½ teaspoons ground cumin
• 1 teaspoon garlic powder or 1 clove garlic, minced
• ½ to 1 ½ teaspoons cayenne or other spicy chili powder
• ½ teaspoon coriander
• Chopped cilantro, for serving OR I LIKE FRESH MINT
• I like to add a bit of honey

In a large bowl, combine the beans, potato, cucumber, and onion.

"To make the dressing, combine all the ingredients in a small bowl. Taste and adjust the seasonings as needed. Add the dressing to the veggies and mix until thoroughly combined. Serve topped with cilantro "if desired.

"Substitute just about any cooked beans that you have in the fridge, though kidneys and chickpeas tend to keep their shape the best. Add shredded or chopped carrots, summer squash, or even a few spicy radish slices to make it a dish all your own."

kidney bean /pepper salad

This is nice and the lemon juice adds some nice flavors.
I found it here
http://delectablyhealthy.blogspot.com/2011/12/mediterranean-inspired-kidney-bean.html?m=1

3 cans of kidney beans
1 red bell pepper - diced
1 yellow bell pepper - diced
1/2 red onion - diced
1 small bunch of parsley - chopped

2 lemons - juiced

1 tbs olive oil

salt to taste

1. Start off with draining and rinsing the kidney beans, then toss them in a bowl or tupperware.

2. Mix in your diced bell peppers, onion, and parsley. 

3. Drizzle the olive oil and mix well.

4. Add desired amount of lemon. I love lemon so I will use two or more lemons.

5. Salt to taste.

This recipe is extremely easy and very hard to mess up. You can always add and subtract ingredients, its all up to your preference. When I am making a big batch for a party I will add orange and green bell peppers to make it really colorful. It really doesn't matter what color bell peppers you use. I also add fresh minced garlic sometimes.

Robert Mondavi Meritage

 This was a very nice wine and it is as described on the label

dark plum, black cherry and blackberry--nice lingering finish

Red Cabbage, Edamame,red pepper/pineapple salad

Great Recipe

 I love the flavors of this salad . It is a very nice combination and is sweet and crunchy

Serves 6

I found it here: http://www.vegetariantimes.com/recipe/purple-cabbage-salad-with-edamame-golden-raisins-and-smoked-almonds/

30 minutes or fewer

Perfect for potlucks, this salad keeps its crunchy texture.

• 1 ½ cups frozen shelled edamame
• 2 cups thinly sliced red cabbage
• 1 orange bell pepper, cored, seeded, and thinly sliced (I used red)
• 1 cup finely diced pineapple
• ¼ cup golden raisins
• 16 smoked almonds, coarsely chopped (I omitted, but would be good)
• ¼ cup chopped fresh mint (my store didn't carry it! so I didnt use it)
• 2 Tbs. fresh lime juice
• 2 Tbs. honey
• ¼ tsp. chile-garlic sauce (I just sprinkled some chili powder and garlic powder on mine)

Bring small pot of water to a boil. Add frozen edamame, and cook 10 minutes. Drain, and refresh under cold water. Transfer to large bowl; add cabbage, bell pepper, pineapple, raisins, almonds, mint, lime juice, honey, and chile-garlic sauce. Toss well, and season with salt and pepper, if desired.

Calina chardonnay

This is a nice light refreshing wine--true as described: bright fruit followed by hints of butter and light oak on the lingering finish.

Fruit salad with vanilla pudding

This is easy and good. I took the photo before adding the banana and I didn't use the grapes , but they would be good.  I found the recipe here http://www.food.com/recipe/fruit-salad-66575  and it is tasty!


1 (29 ounce) can peach slices, undrained
1 (20 ounce) can pineapple chunks, undrained
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb strawberry, stemmed and quartered
1 banana, sliced
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)
Directions:

1
In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
2
This includes the juices from the cans.
3
Mix well until pudding is dissolved.
4
Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
5
Chill.

Read more: http://www.food.com/recipe/fruit-salad-66575?oc=linkback

Marcus James Merlot

Nice even by itself.  It is as described: Plum and blackberry aromas accompanied by smooth tannins make this wine blend enjoyable alone or the perfect complement to savory meat and pasta dishes.

Bogle Petite Sirah

A nice wine and well balanced

Duplin Burgundy

 This is a different Muscadine wine  I don't usually like wine made from this type of grape. HOWEVER We all enjoyed this one. It is nice as a dessert wine in our thinking.

I have found that this is hard to find in the stores!

Beringer Chardonnay

 We really enjoyed this. Normally we go for a real oak-type blend. This one was different--It does have the oak, but this describes it well: it "expresses bright green apple ad pear flavors balanced with vanilla oak notes." NICE.

Cheesecake a Sour Cream cheesecake

 I will get a picture of it out of the pan later. The above is a picture of it with the sour cream topping. Below is how it looks while cooling in the oven after removing the pan of water it sat in. below--

getting ready to spread the topping:

 Below is what it looks like as it is nearing the end of the baking cycle. You want the top to all puff up. ACTUALLY I LIKE MINE NOT QUITE AS COOKED--COMES OUT MORE MOIST. Do not DO Not cook it that long. You don’t want it like this picture. Some recipes just say to cook until toothpick inserted one inch from side comes out clean then turn off oven and crack door an inch leaving it in for an hour.

It will settle back down as it cools .in the oven (Note it looks darker than it actually is since I was taking the picture in the oven:  below is a picture of it in the water bath but I do not like it cooked in the bath  

 When we cut it I will try to remember to take another picture and add it. This is my favorite Cheesecake and it is different because it uses both  3 cups of sour cream and 2 packages of cream cheese all in the batter itself. VERY CREAMY--it comes out best in an 8 inch spring form pan

Best if cooked a day ahead.

For the Filling have at room temp:

1 cup sugar
3 eggs
2  packages of  8 ounce cream cheese
2 tsp vanilla
3 cups sour cream


For the crust:
graham cracker crust (if desired )

1 and 1/4 cup graham cracker crumbs
2 Tab sugar
3 Tab melted butter

Topping:
1 and 1/2 cups sour cream
2 tab sugar
1/2 tsp vanilla

First take a 9 inch springform pan (I actually prefer an 8 inch one because it comes out creamier in the 8 inch pan and taller--however I couldn't find my 8 inch pan) .  Preheat oven to 350 if making a crust (I omit since I am gluten free). Or use gluten free graham crackers if you can find them. To make the crust combine the crumbs and the 2 tab of sugar. Then mix in the melted butter very well. Press evenly in the bottom of the pan. Bake 5 minutes and then cool.

While crust is cooling---In a large bowl cream the sugar and the cream cheese together mixing well. Add the eggs one at a time, 3 cups of sour cream and the vanilla, blending well.  Pour into the pan on top of the  cooled crust.  Bake one hour or until middle of cake rises a bit and the top browns slightly (see photo--do not cook as in photo where it was so high-best if not quite so cooked)--using the 8 inch pan means you will have to cook it longer.  When the cake is done then Shut off oven and leave cake in oven with the door open for one hour. If you use an 8 inch pan it takes longer than this--so you will need to watch it. Perhaps 15 minutes additional or longer.

After doing the above remove cake from oven. Preheat oven to 425. Mix a cup to a cup and a half of sour cream, with 2 tab sugar and 1/2 teas vanilla. Spread over the top of cake and cook 5 minutes. Let cool and then refrigerate 5-6 hours or over night.

note if you try the water bath: Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake at 325 until just set in center, about 1 1/2 hours. Remove pan from water; let --1 hour in the oven with the door open.
NOTE: This time I tried the water bath that is described  BUT I do not like it this way as  I wrapped the pan with 2 layers of foil as pictured and placed it in an inch of hot water (boiling) and I set the oven to 325 and cooked it for 1 and 1/2 hours or a bit longer--I had to keep watching it. It is supposed to make it creamier and with less cracking on the top, but it didn't come out creamier this way--it was grainy and drier!! May be I need to cook it less in the water but I do not think I will use the water bath again!

Zinfandel XYZIN

 We have not liked Zinfandel in the past , but we have always tried the sweeter ones. We love this Red Zin!! It is mellow and smooth and dry.

fried rice recipe /easy

  The link below includes a good fried rice recipe. http://life-as-a-lofthouse.blogspot.com/2010/09/baked-sweet-and-sour-chicken-with-fried.html .  I  changed it some so go there for the original

Fried Rice                                                                                             

3 cups cooked white rice 

3 tbs sesame oil

1 cup froze peas 

fresh shredded carrots (about 1 cup) I used the kind that is slivered

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

I added ginger

&

Chinese five spice

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Sprinkle lightly with some ground ginger and Chinese five spice. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion or you could fry up some tofu with this.

Tres Picos Borsao Garnacha

So love this wine.

 Just as it is described: "The grapes for this exceptional wine were harvested from old vine Garnacha vineyards that cling to rugged terrain on the slopes of the famous Moncayo mountain. Low yields of less than two tons per acre produce a rich deeply colore and aromatic wine with concentrated flavors of blackberries, strawberries and nuances of leather, vanilla and plums." Produce of Spain

Spaghetti sauce with added Gluten free meatballs

We enjoyed this tonight and I found some fresh GLUTEN FREE MEATBALLS at my local store--that made me happy  . I added a 2 links of mild Italian sausage as well. It has been ages since I have had a sauce with meat!
Makes about 7 cups. FOR A RECIPE FOR gf vegan MEATBALLS: https://nannykimsrecipes.blogspot.com/2019/08/meatballs-vegan-gf.html

1/2 a stick of celery chopped finely
onion--a tablespoon or two chopped fine
1 Tab olive oil or more if needed
7 cloves of garlic sliced
6 ounces of tomato paste
1 (28 ounce can) of crushed tomatoes (fire roasted kind are best)
2 (28 ounce cans each) of tomato puree   
1/2 teaspoon of fresh ground pepper
1/2 teaspoon of  salt
2 teaspoons of dried basil
1 teaspoon of sugar and a bit of agave nectar

Saute the celery and onion in olive oil  for a few minutes until they start to be tender. Add the garlic  cloves and let those get tender. Be careful not to burn! Add the tomato paste and let it heat up for a minute or 2 with the garlic mixture. Add the rest of the ingredients and simmer on a low setting for 3 hours. You can add whatever meat you desire --I cooked the meatballs and sausage separately in the oven , drained off the fat and added them to the sauce and let them simmer in the sauce. (with the Italian sausage after cooking it in the oven I also simmered it in water for a couple of minutes to get rid of a bit more fat).

Rodney Strong Pinot Noir 2011

We really enjoyed this wine!!

impossible quiche using Gluten Free Bisquick

two different versions of GF impossible quiche below     :

1 cup shredded Swiss Cheese or mild Cheddar (I used a mexican blend)
1/4 cup finely chopped onion
2 cups milk (I used almond milk)
1/2 cup GF Bisquick or regular Bisquick
4 eggs
1/4 t.  salt
3 or 4 drops of hot pepper sauce (optional)
Paprika (if desired)
You can add cooked ham or bacon too if you eat meat.(canned salmon can be used as well if you like)

Preheat oven to 350..  Lightly butter 9" pie plate.  Distribute bacon or ham if using, cheese, and onion evenly on bottom.  In blender beat milk, Bisquick, eggs, salt, and hot pepper sauce for 1 minute until frothy.

Pour over bacon mixture in pie plate.  Sprinkle lightly with paprika.  Bake 50 to 55 minutes until golden brown and knife comes out clean.  Let stand 5 minutes before serving.,

Below is an alternative---grease the pan, lined the bottom with chopped onion, bell pepper, salmon pieces (from a can), cheddar cheese and a bit of cottage cheese.  Mix 6 eggs, 1 cup of milk,1/3 up to 1/2 cup Bisquick,and pour over and bake like above. 

ps--you can also slice tomatoes and place on the top and bake them with the quiche

This recipe below is also good https://nannykimsrecipes.blogspot.com/2021/05/quiche-gftuna.html

Butternut squash pasta sauce

I had to make this after finding a similar sauce at the store. We love this so much. It was yummy

Pasta of your choice
2 small butternut squash (mine were were each about 3 or 4 inches by 7 inches)
12 ounce tomato paste (this is not the real small can but the larger one)
water
1/2 jar of roasted red bell peppers (not sure how many ounces was in the jar)
agave nectar (to taste--I probably used a teaspoon or 2 or 3)
butter (1 tablespoon)
1/2 to 3/4 of a stalk of celery chopped tiny
1/2 a small onion chopped tiny
4-5 garlic cloves (fresh and sliced up)
sea salt
Black pepper
olive oil
ingredients for the sundried tomato/garlic/tofu dish if serving it with the pasta sauce-we love it together
 --here is the link http://nannykimsrecipes.blogspot.com/2013/02/sun-dried-tomatoesgarlictofu-on-pasta.html

Preheat oven to 400. Remove skin from squash and remove seeds and chop in inch cubes or similar size. Place in a jelly roll pan or cookie sheet and spritz with olive oil. Add some salt and pepper.   Roast in the oven turning occasionally for about 25 minutes or until tender (they will have a nice golden color).

Meanwhile place some olive oil  in a non-stick skillet I(I use my ceramic skillet). Place celery and onion in it and saute until they start to get nice and tender--5 minutes or more. Add the roasted red bell peppers and slice them further into smaller pieces. Add the garlic and continue cooking for a few minutes until the garlic starts to get tender. Add the cooked squash and chop it up into smaller sizes. Add some sea salt and black pepper. Add the tomato paste. Then I used the empty tomato paste can and filled it with water several times until it got to a nice consistency--I may have used 4-5 cans full---just add one at a time and stir until it looks right. Add the agave nectar. Then cover after stirring and let it simmer on a low setting, stirring occasionally for 20 or 25 minutes.

This is great served on pasta with the sundried tomatoes, garlic, tofu dish here
Serve over your favorite pasta--we like the spiral kind with this.

chickpea/garlic/olive/salad

Tasty and easy and nice combination of flavors

INGREDIENTS

from HTTP://THEWIMPYVEGETARIAN.COM/2012/08/CHICKPEAS-GARLIC-AND-OLIVES/#

• 2 cups cooked chickpeas (or one 15-ounce can)
• 1/3 cup sliced green olives
• 1 – 2 teaspoons minced garlic (I’ve even gone as high as 1 tablespoon)
• 1/4 cup coarsely grated parmesan cheese (asiago cheese works great too)
• 1 1/2 tablespoons freshly squeezed lemon juice (to taste)
• 2 – 3 tablespoons olive oil (to taste) I could do less
• pinch salt and pepper
• 4 large basil leaves, chiffonade (I didn't have fresh so used a bail pesto and dried basil I had on hand)

INSTRUCTIONS

In a medium bowl, combine all of the ingredients. Adjust for seasoning, and let sit for at least 30 minutes to allow the flavors to be absorbed by the chickpeas.

Cake in a mug/ then dump it out

This is the best chocolate gluten free cake in a mug I have tried--really good

This is very good and far surpasses mug cakes I have tried. It makes two servings and is done in 30 sec or less.  The link is here  http://www.pbs.org/food/fresh-tastes/microwave-chocolate-cake/  Actually if you do it 28 seconds or 27 sec it comes out with a creamy chocolate on top when you dump it out. You need to dump it immediately. The picture above was my first try at 30 sec.....I have a high powered microwave and it is better at 27 or 28.  Although the oil called for is for greasing your 2 mugs, one time I accidentally put an entire Tablespoon of olive oil in the batter itself (it actually calls for a TEASPOON of oil for greasing the mug and no added oil for the batter. When I did it this way with the oil in the batter I nuked each mug 24 seconds and it was splendid!

However I am copying it and tell what else I did:

Ingredients

• 1 egg - beaten
• 1/2 tsp vanilla extract (optional) I did forget this and it still was great!
• 1 tbsp heavy cream (I used almond milk since I don't have cream on hand)
• 2 tbsp cocoa powder
• 2 tablespoons sugar
• 1/4 tsp baking powder
• 1 tsp oil (I also sprayed the mugs with pam) .--Oil is for the mug lining (see paragraph above for other options)

Directions

1. Split the oil between two tall mugs with vertical walls, and then use your finger to spread it evenly up the sides, drain any excess oil. The mugs must be very well oiled or the cake will stick when you try and unmold it.
2. Add the sugar to a small bowl, and then sift in the coco powder (a tea strainer works great for this). Add the heavy cream, egg and optional vanilla and whisk until there are no lumps. Sprinkle the baking powder on top and quickly mix together.
3. Split the batter between the mugs and firmly tap the mugs on a towel-lined countertop to release any large air bubbles. Microwave one cake at a time.
4. Since you don’t want to start and stop the microwave a bunch of times, set it for about 28- 30 seconds, and closely watch the cake. It’s done when the cake rises about half-way up to sides of the mug (about 18 seconds in a 1000 watt microwave). The difference between a tender fluffy cake draped in velvety chocolate sauce and a chewy hockey puck is a few seconds, so you'll need to experiment to see what works best for your microwave.
5. Because the mug retains heat, it will continue cooking until you unmold it, so have a plate ready and unmold the cake as soon as it comes out of the microwave.

NOTE:  For a similar recipe that makes a whole little pan full (8 by 3) there is a quickie recipe here that takes about 20 minutes.


Here below is a really good one too that uses oat flour and is really yummy!:
https://nannykimsrecipes.blogspot.com/2019/09/gf-chocolate-mug-cag.html

Ingredients:

2 tblsp GF oat flour
3 tblsp cocoa powder
2 tblsp maple syrup
1 tblsp peanut butter
3 tblsp almond milk (or whatever) I used vanilla almond milk
1/4 teaspoon baking powder

chocolate chips (optional) sprinkle on top at end

How to:

grease mug, then add all ingredients except for choc chips. Microwave for 50 seconds (or whatever works in your microwave). Sprinkle with the chips---and let melt a bit and eat!

Note to self I used my English blue willow mug

Sun dried tomatoes/garlic/tofu on pasta

This is a new favorite for us! We all love it! tasty and easy

Tofu (as much as you desire) cut into small squares or whatever
sun dried tomatoes packed in oil (as much as you want and with the oil)
Garlic (as much as you want---sliced)
oregano/ and OR Italian seasoning
salt and pepper
Cook pasta to serve with this

Directions:

Read the note below before you follow these directions.Heat water for pasta. Cook pasta as you do the following. You take the sun dried tomatoes with the oil they are packed in and place them in the iron skillet. Add the tofu and sprinkle with the oregano, Italian seasoning , salt and pepper. Cook on medium high until the tofu starts to brown. When the tofu is mostly brown ... Add the garlic slices cooking until brown.

NOTE--you may want to place the oil from the tomatoes in the pan with the tofu and seasonings apart from the tomatoes and garlic until the tofu is mostly browned and THEN add the tomatoes and garlic---this avoids the tomatoes getting too brown. I did some tomatoes at the same time and added some near the end---we like some crispy and some more moist.

red lentil soup with potatoes,kale, & great spices!

I found this on allrecipes.com and the basic recipe is by /ruth Gooch [found here]and this is really a wonderful tasting soup--so much good flavor here. I use Rapunzel brand vegetable broth and this makes a huge difference--it comes in dry form.  I also added 1/4 tsp of cardamom seed. I used regular potatoes.The spices make this soup sooooooo tasty!!  This is also good with apple, sweet potatoes , and green beans added.


Ingredients:

2 tablespoons unsalted butter(I used olive oil and added butter) 1 large sweet onion, chopped 4 stalks celery, chopped 4 medium red potatoes, chopped 1 carrot, chopped 3 cloves garlic 1/4 teaspoon ground allspice 1/4 teaspoon cumin seeds 1/4 teaspoon cayenne pepper 1/4 teaspoon of cardamom seed (nannykim's addition) salt to taste (nannykim) DIRECTIONS: 1. Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.[and cardamom seed if using] 2. Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder [if using]. Continue cooking about 5 minutes, or to desired thickness.

1/8 teaspoon ground cloves 1 dash pepper 1 quart vegetable broth (I Prefer Rapunzel brand) 1 1/2 cups dry red lentils 2 cups water 1 cup roughly chopped kale 1/4 cup chopped fresh cilantro (I didn't have) 1 teaspoon file powder (I omitted)

lemon braised Chicken tenders and cauliflower (better homes recipe)

This was delicious. It was from Feb 2013 Better Homes and Gardens, but I changed a few things. My version served about 6 while their version about 4.

2 Tbsp olive oil
1 small onion, chopped
1 lb frozen chicken breast tenderloins (8-10 pieces) I used fresh and probably had more pieces!
1/2 cauliflower cut into florets (about 2 cups). I had more (probably 3 cups)
5 cloves of garlic, slivered
1 tsp snipped fresh thyme (I used dried--not sure how much)
1/4 cup lemon juice
3/4 cup reduced sodium chicken broth (I used more--
1 tsp finely shredded lemon peel (I omitted)
2 cups fresh packaged baby spinach (I used some frozen --it is all I had--I used less and it was good)
1/4 cup bias-slice green onion (I didn't have)
1/3 cup pimento -stuffed green olives (or more)
1/3 cup pitted dates, coarsely shopped
1/4 cup pistachio nuts coarsely chopped (I didn't have)
salt and pepper
cooked rice or pasta!!!
parmesan is nice with this too!

I added:
oil packed sun dried tomatoes (as much as you like)
frozen garden peas (almost cooked--about 2/3 cup)


1. Preheat oven 375 F. In a Dutch oven (or very large iron skillet--you will need a cover or foil for the top later when placing on the oven ) heat oil over medium high heat. Add frozen tenders (mine were not frozen and they still came out just fine). Cook 3 to 4 minutes on each side OR until golden brown (they will cook more later in recipe too). Transfer to a plate.

2. To the same Dutch oven add onion and cauliflower. Cook 2 minutes until lightly browned __MINE took longer and I wanted the cauliflower not to be hard. Add sundried tomatoes with some of the oil if using).Add garlic, thyme and 1/4 tsp salt and cracked black  pepper. Cook 30 seconds more.  Add lemon juice. Stir , scraping up brown bits in bottom of pan. Return chicken to Dutch oven.  Add chicken broth and lemon peel (if using peel). If using frozen spinach add at this time. Bring to boiling.  cover and transfer to oven. (cook your peas if using them )

3. Bake ten minutes or LONGER until the chicken is no longer pink (around 170).  Add fresh spinach now if using fresh and green onion. Add mostly cooked peas if using them. Cover and let stand 2 minutes to slightly wilt spinach.

4. In a small bowl combine olives, dates and pistachios. Spoon chicken mixture over rice and top with olive mixture.

Note--they say if you use fresh or thawed chicken to brown it but not to return it to dutch oven in step 2. Proceed as above, baking ten to 12 minutes. Return chicken to dutch oven when you add fresh spinach and green onion. HOWEVER--I followed the regular directions and needed to otherwise my chicken wouldn't be done!  So do what works for you.