Kung Pao Chicken

I did it! I found another recipe that my whole family really likes. My daughter asked if I’d make some Kung Pao Chicken and since its one of my favorite dishes I was more than happy to oblige. I have made several Asian dishes but never this one. I searched for a great recipe on Pinterest and but apparently there are 1000 different Kung Pao Chicken recipes. I couldn’t find one that I really like so I came up with my own concoction. Shockingly, it worked! I think it would be good to try with additional veggies for more texture (I’m a huge texture fan) such as celery, pea pods, or even broccoli. You could also try cashews. I did keep out red chili peppers which is common in this dish because I needed to keep the heat out of this recipe for one my girls. This still has a little kick but it wasn’t too much, at least for my family. The best thing about this is that if you don’t have time to marinate the chicken for 30 minutes, it’ll still taste great....

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BEANLESS CHILI

chili gluten free recipes Feb 12, 2020

2 pounds grass fed ground beef
1 pound Italian sausage
2 (28 oz.) diced tomatoes with juice
1 (6 oz.) tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper chopped
1 red bell pepper chopped
2 green chilies chopped
4 pieces bacon (fried, drained and chopped)
1 cup beef broth (homemade if possible!)
¼ cup chili powder
1 TBS minced garlic
1 TBS dried oregano
2 tsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp Celtic sea salt
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 (8 oz.) block Cheddar cheese, shredded

Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, and beef broth. Season with chili powder, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, and paprika....

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