Wednesday, February 9, 2011

Roasted Chicken and Potatoes Monterey

 A tasty recipe from my sister, Lisa.


1 1/2 lbs red potatoes, diced
2 T melted butter, divided
4 chicken breasts, cut in smaller pieces
1 T lime juice
1 1/2 c shredded Monterey Jack cheese
1/4 c cilantro, chopped
3 T. salsa


  1. Toss potatoes with 1 T of butter. Arrange in around edges of foil-lined large shallow pan. Bake in 425° oven for 10 minutes.
  2. Remove potatoes from oven. Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice. Bake 20 minutes more or until chicken is done and potatoes are tender.
  3. Combine cheese, cilantro and salsa. Sprinkle over potatoes and chicken.  Bake 2 more minutes or until cheese is melted.

Tuesday, February 8, 2011

Zesty Marinated Pork Chops

I found this recipe on Gluten Free Easily. It was a winner last night!

2 tsp onion powder
1 tsp oregano
2/3 cup olive oil
1/2 cup lemon juice
1/2 cup gluten free soy sauce
2 tbsp brown sugar
dash of black pepper
4 – 8 pork chops


  1. Combine all ingredients in a Ziploc bag. Marinate pork chops overnight for optimum flavor; turning at least once. Discard marinade and grill pork chops

Allison's Additional Notes:
  1. I didn't marinate overnight (instead only about 6 hours), but they still turned out great.
  2. I used half of a pork loin, sliced about 3/4 inch thick instead of pre-cut pork chops.
  3. I grilled them over high heat, about 3-4 minutes per side. They came out deliciously moist and tender.

Raspberry Cream Cheese Cupcakes

A friend clipped this recipe out of a Banner Health newsletter to give to me. They're basically mini crustless cheesecakes. In other words, heaven!


1 1/2 c sugar
24 oz light cream cheese, softened
1 tsp vanilla
4 eggs
1 1/2 c raspberries

8 oz light cream cheese
1/4 c sugar

  1. Preheat oven to 350.
  2. Use a hand mixer to blend the sugar, cream cheese and vanilla. Add eggs to cream cheese mixture one at a time and blend after adding each egg.
  3. Line 24-cupcake pan with cupcake liners. Fill cupcake liners 3/4 full with cream cheese batter. Divide raspberries evenly between the cupcakes and sprinkle on top of each cupcake.
  4. Bake for 25 minutes at 350.
  5. Remove from oven and let stand for 5 minutes. A well with form in the middle of each cupcake.
  6. Turn the oven to 450. 
  7. Blend together topping ingredients. Using a teaspoon, drop topping into the enter of each cupcake.
  8. Bake for 5 minutes. Remove from oven and cool. Refrigerate for 1 hour before serving. Store in refrigerator.