Chicken with Pear and Sage

• 2 boneless skinless chicken breast halves
• 2 tsp olive oil
• thin slices Emmentaler or Gruyere cheese (about 1.5 oz total)
• 1 small pear, cored and cut into thin slices
• 1/4 C apple juice
• 1 Tbsp finely shredded fresh sage

 1.  Place each chicken piece between 2 pieces of cling film.  Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4 inch thickness.  Remove plastic wrap and sprinkle the chicken with salt and pepper.
2.  In a medium skillet heat oil over medium heat.  Add chicken; cook for 4 to 6 minutes or until chicken is tender and no longer pink, turning once.  Transfer to two dinner plates; top with cheese.  Cover and keep warm.
3.  In the same skillet cook and stir pear slices for 2 to 3 minutes or just until tender.  Add apple juice and sage.  Bring to boiling, scraping up any crusty brown bits from bottom of skillet.  To serve, spoon the pear mixture over chicken.

Robyn's notes: Good and quick.  There were a few bites where the sage was a little strong, it's not a flavour everyone likes, but it was mostly well balanced.  I used Gruyere (which it's been impossible to get for months, don't know how I lucked out this time) and the strength of the cheese against the sweet pear worked well.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Rosemary Chicken

• 6 oz boneless skinless chicken breast
• 1 small garlic clove, minced 
• 1/2 tsp dried rosemary
• 1/8 tsp black pepper
• salt to taste
• 1/2 Tbsp olive oil
• 1 Tbsp lemon juice 

1.  Slice chicken into half-inch strips. Sprinkle with garlic, rosemary, pepper, and salt. 

2.  Heat olive oil in skillet. Sauté chicken until lightly brown, remove to serving plate.

3.  Add lemon juice to drippings in skillet, cook and stir for one minute. Drizzle over chicken.

Robyn's notes: the lemon juice really comes along from behind with each bite, it was surprising but tasty. Be sure not to overdo it on the cooking oil; since the sauce is made of the drippings, if you use too much oil to begin with it'll be an oil slick on the plate.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Caribbean-Style Chicken

• 1/2 tsp allspice
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• 1/8 tsp hot pepper sauce
• 1 tsp olive oil
• 1 tsp lime juice
• 2 boneless skinless chicken breast halves

1.  In a small bowl, combine all ingredients except chicken; mix well. Rub mixture on chicken breast halves. Let stand at room temperature for 15 minutes to marinate.

2.  Spray broiler pan with nonstick cooking spray, place chicken on spray-coated pan. Broil 4 to 6 inches from heat for 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once.

Robyn's notes: very simple, and it's good to have a couple recipes that require a very short marinade, for when you've forgotten to prepare anything or when plans change last minute. The original recipe source when this was a larger yield called it just "Caribbean Chicken", but even I know that people in that region wouldn't claim this recipe resembles their dishes, so I've added the modifier. I added the green onions for visual balance. Definitely needs the hot sauce.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Brown Sugar Mustard Chicken

• 2 Tbsp Dijon mustard
• 1 1/2 Tbsp packed brown sugar
• 1/8 teaspoon ground allspice
• Dash crushed red pepper flakes
• 2 boneless skinless chicken

1.  In a medium bowl, mix mustard, brown sugar, allspice and pepper flakes. Reserve about 1 Tbsp mixture for serving. Add chicken to remaining mixture; toss to coat.
2.  Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°. Serve with reserved mustard mixture.

Robyn's notes: this was so very simple and straightforward, and it was another recent recipe which I thought would be too mustardy but wasn't.  I broiled the chicken, instead of grilling, I leave grilling to my sweetheart because he's better at it than I am.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Citrus Chicken

• two 4oz skinless, boneless chicken breast halves
• 1/8 tsp salt
• 1 tsp cooking oil
• 1 medium orange
• 1 Tbsp orange marmalade (see note, below)
• 1/8 tsp ground ginger
• dash crushed red pepper (optional)

1.  Sprinkle chicken with salt.  In a medium skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is done, turning once.
2.  Meanwhile, finely shred enough of the orange peel to measure 1/4 tsp; set aside.  Peel orange. Cut orange in half lengthwise; cut crosswise into slices.  In a small bowl, combine shredded peel and orange slices. Add orange marmalade, ginger, and if desired, crushed red pepper; toss gently to coat.
3.  Remove cooked chicken from skillet, cover and keep warm.  Reduce heat to low.  Add orange mixture to the skillet.  Cook and stir for 30 to 60 seconds, or until marmalade is melted and mixture is heated through.  Serve the orange mixture over chicken.

Robyn's notes: When I was making my shopping list, I noted that Mustard-Orange Pork Tenderloin called for either orange marmalade or apricot preserves.  I don't really enjoy orange marmalade, but I do like apricot preserves, so I decided to use that.  I also used apricot preserves for this recipe.  It came out just fine with that change.  This was quite good.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

InstantPot Applesauce

Usually, I make a good-sized batch of applesauce and can it, so I have plenty on hand for just a little bit of work. However, if I don't have time to do those extra canning steps, I can make a smaller batch in the InstantPot Mini.

1 1/2 lbs apples (about four medium)
1 1/2 Tbsp unsweetened apple juice
1/4 C sugar
1/4 tsp cinnamon

1. Peel, core, and slice apples into eighths. Cut each segment in half crosswise.
2. Place apples in the inner pot of Instant Pot Mini. Add apple juice.
3. Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 4 minutes. After cooking, release the pressure naturally for 15 minutes, then quick release any remaining pressure.
4. Unlock the lid. Add sugar and cinnamon. Smash with a potato masher to desired consistency. Carefully taste and adjust seasoning, adding more sugar if needed. Be aware that the apples will taste sweeter when hot.

Robyn's notes: if you're not sure which varieties are sauce apples (as opposed to eating or pie apples), feel free to ask the produce manager. Some options are Fuji, Golden Delicious, Braeburn, Cortland, Crispin, McIntosh, Liberty, and Rome. The best sauce is made with a combination of two varieties. It's good to keep a few juice boxes on hand in the pantry for this use, since the recipe calls for such a small amount of juice. Don't think you can skip the juice, the IP won't come up to pressure without the juice inside.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently.

Allergy-Free Pancakes

Time for breakfast!

• 1 1/4 C gluten-free baking flour
• 1 1/2 Tbsp brown sugar
• 1 Tbsp corn-free baking powder
• 1/4 tsp salt
• 3/4 C dairy-free milk
• 1/2 C water
• 1 1/2 Tbsp sunflower oil
• 1/2 tsp vanilla extract

1.  In a medium bowl, whisk together flour, brown sugar, baking powder, and salt.  Add milk, water, oil, and vanilla.  Stir until just combined, being careful not to overmix.
2.  Heat a medium skillet over medium-low heat.  Coat with cooking spray or oil.  Add 1/4 C of batter to pan.  Flip pancake when bubbles appear in center and underside is golden brown, repeat on other side.  Continue with remaining batter, serving warm.

Robyn's notes: because of the homemade baking powder, these will not rise as high as standard pancakes, so you're unlikely to get that thick white edge we're all used to seeing.  If corn is not a problem for you, feel free to use store-bought baking powder, and your edges will be less lacy.  These pancakes are best when made small.  Instead of having a short stack of wide pancakes, have a higher stack of petite ones!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Allergy-Free Chocolate Cupcakes

Everybody deserves a chance to celebrate with cake, even if that cake has to be friendly to their allergies!  Gluten-free, dairy-free, egg-free, corn-free, vegan, this should take care of all your eaters.

• 1/2 Tbsp ground flax seeds (flaxmeal)
• 1 Tbsp + 1 tsp warm water
• 1/2 C gluten free flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/8 rounded tsp xanthan gum
• 3 Tbsp vegan butter
• 1/4 C water
• 1 Tbsp + 1 tsp cocoa powder
• 1/4 C + 2 Tbsp sugar
• 2 Tbsp dairy-free sour cream

1.  Preheat oven to 350°F.  Line four sections of full-size muffin tin with paper or silicone liners.  In a small bowl, whisk together flax and warm water, set aside.  In another small bowl, combine flour, soda, salt, and xanthan gum.  Set aside.
2.  In a medium saucepan over medium-low heat, melt butter.  Stir in water, cocoa, sugar, and sour cream.  Remove from heat.  Stir in flax-water mixture; whisk in dry ingredients until combined.
3.  Spoon into prepared pan.  Bake at 350°F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely before frosting with Allergy-Free Peppermint Frosting.

Robyn's notes: my only (minor) complaint about this recipe is that it's not quite as nice to lick the pan as it is with standard cake batter.  It doesn't taste bad--oddly it tasted a bit banana to me--it's just not as rich as the other type.  I really quite enjoyed the finished product, especially once the cupcakes were frosted.  There were no texture issues, and it was light and airy.  You may get 5 cupcakes out of this, I did, but I was using my "heart-shaped" silicone liners, which can't hold as much batter.  The finished product made in them has never once come out heart-shaped, but I needed silicone liners and these were 80% off so I chose them instead of the regular shape.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Peppermint Frosting

Easily changed to other flavours, this makes just the right amount for a few cupcakes!

• 1 Tbsp + 1 tsp vegetable shortening
• 1/2 C allergy-free powdered sugar
• 1/2 Tbsp dairy-free milk (almond, rice, soy, etc.)
• 1/4 tsp peppermint extract

1.  In a small bowl, beat shortening with whisk or fork until light.  Gently mix in powdered sugar until well combined.  Add milk, a bit at a time, and beat together until desired consistency.  Mix extract in completely.

Robyn's notes: change the extract to change the flavour, but be sure to check for hidden allergens in your extract choices: some may contain gluten or corn.  To make vanilla frosting without using extract, scrape the "caviar" from a vanilla bean and stir it into the milk before adding that to the bowl.  If you haven't ground the sugar very well when making your powdered sugar, there might be a slight grainy texture to this frosting, but if you've gotten a nice fine grind this will come out exactly like the standard homemade frostings.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Baking Powder

I know, it's astonishing that baking powder is yet another place that corn hides.  But corn starch is there to stop the clumping, so many baked goods are a problem for those with corn allergies. 

• 2 Tbsp cream of tartar
• 1 Tbsp baking soda
• 1 Tbsp tapioca starch

1.  Combine all ingredients, mix together thoroughly.  Store in an airtight container and use as needed.

Robyn's notes: This can be easily sized up, just maintain the ratio of the ingredients.  Give the container a good shake before using, just to be sure it's properly mixed.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Powdered Sugar

Corn-free powdered sugar, used just like store-bought, no need to adjust your recipes to use it!

• 1 C sugar
• 1 Tbsp tapioca starch

1.  Combine sugar and starch in a blender or spice grinder.  Process for 1-2 minutes, until consistency of light powdered sugar.  Store in an airtight container or zip-top bag.

Robyn's notes: this is very easy and quick.  If using a spice grinder or coffee grinder, it'll have to be done in batches, but in the blender it can all be done at once.  Watch me demonstrate this recipe on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly