Gluten Free Chicken in Ginger-Scallion Sauce (Keto Friendly)

Gluten Free Chicken in Ginger-Scallion Sauce (Keto Friendly)

If you’re looking for a tasty, quick and easy-to-make meal, look no further! I use this Ginger-Scallion sauce for Chicken, Fish, Pork, Beef, Rice, Veggies, etc. and it comes out delicious every time. And…it’s Gluten Free and Keto Friendly!!! 🙂

  • 3-4 Breasts Boneless, Skinless Chicken Breasts (Rinsed, trimmed and patted dry with paper towels)
  • 2/3 Cup Apple Cider Vinegar
  • 5 Tablespoons Gluten Free Soy Sauce
  • 4 teaspoons Olive Oil (Or Canola Oil)
  • 4 teaspoons Grated Ginger (I use Ginger Paste)
  • 2 teaspoons Garlic (chopped)
  • 1/2 Cup Green Onions (chopped)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. Place the rinsed, trimmed and dried chicken breasts in a 9″ x 13″ baking dish. Set aside.
  4. In a small bowl, whisk together all of the ingredients except for the chicken.
  5. Drizzle half of this sauce over the chicken in the baking dish. Reserve the other half for serving with the Chicken.
  6. Bake for approximately 25 minutes, depending on the size of the chicken breasts.
  7. Serve with your favorite side and veggie! Be sure to drizzle the reserved sauce over each Chicken Breast, as well as the side dishes (I usually serve some in a small ramekin with each plate).
    Now, that’s quick and easy 🙂
Main Dish



Salmon with Capers

Salmon with Capers

This is such a healthy and easy dish to make! It’s also Gluten Free and Keto Diet friendly! I especially love this recipe for those busy weeknights, since it’s fast and simple to prepare 🙂

  • 1 lb Salmon
  • 2 teaspoons Olive Oil
  • 2 teaspoons Lemon Juice (Fresh or Bottled)
  • 2 teaspoons Fresh Basil, chopped (Or 1 teaspoon dried Basil)
  • 1 teaspoon Minced Garlic
  • 1/8 teaspoon Salt
  • Freshly Ground Black Pepper (A pinch or Dash)
  • Capers (Top with as many or as few as you desire)
  1. Preheat oven to 425 degrees.
  2. Cover a baking sheet with foil and set aside.
  3. In a small bowl, combine the Olive Oil, Lemon Juice, Basil, Garlic, Salt and Pepper. Whisk until fully blended. Set aside.
  4. Rinse the salmon in cold water and pat dry with paper towels. Place on the prepared baking sheet.
  5. Brush the Olive Oil mix onto the Salmon to thoroughly coat.
  6. Bake for 15-18 minutes, depending on thickness of the Salmon.
  7. Top with Capers and serve with your choice of side and a freshly steamed veggie for a healthy and quick dinner….pairs well with steamed Asparagus and tiny boiled Red Potatoes 🙂 Enjoy!
Main Dish



Simply Chocolate French Silk Pie

Simply Chocolate French Silk Pie

The cool, creamy (and yes, silky!) chocolate topped with fresh homemade whipped cream definitely takes me back to my childhood! Yes, I was one of THOSE kids who preferred pie over cake for my Birthday…but not just ANY pie! It HAD to be Chocolate French Silk Pie from Miller & Rhoads Tea Room. Even though the Tea Room sadly closed years ago, this wonderful recipe will forever live on in our home and hopefully your home, as well 🙂

Pie Filling

  • 1 1/2 Sticks (or 12 Tablespoons) Salted Butter, Softened
  • 1 Cup + 2 Tablespoons Powdered Sugar
  • 1 1/2 teaspoons Vanilla Extract
  • 4 1/2 Squares Unsweetened Chocolate (Melted)
  • 2 Large Eggs (Keep Cold)
  • 1 9″ Pie Shell (Baked & Cooled)

Whipped Topping

  • 1 Cup Heavy Whipping Cream (Kept Cold)
  • 2 Tablespoons Powdered Sugar (Heaping Tablespoons)
  • 1/2 teaspoon Vanilla Extract
  • 1 Hershey Milk Chocolate Kiss

Making the Chocolate Filling

  1. Gather the ingredients
  2. Bake a 9″ pie crust and let cool while preparing the chocolate filling.
  3. Using a Stand or Handheld Mixer, cream the first 3 ingredients together on medium to medium high speed until light and creamy.
  4. Add the melted chocolate and continue beating until well blended.
  5. Add one cold egg and mix for 5 minutes on medium-high. Scrape the sides of the mixing bowl, then add the second cold egg and mix for another 5 minutes. Filling should be light and fluffy.
  6. Pour into the baked and cooled pie shell, spreading evenly. Chill in the refrigerator for at least 2 hours.

Making the Whipped Topping

  1. Using a Stand or Handheld Mixer, whip the cold Heavy Whipping Cream, 2 heaping Tablespoons of Powdered Sugar and 1/2 teaspoon Vanilla Extract on medium-high for about 3-4 minutes (until stiff peaks form).
  2. Spread the whipped cream onto the chocolate filling and add chocolate shavings, if desired (I grated 1 Hershey Kiss for the shavings).
Desserts, Snacks



Lemony-Garlic Chicken Parmesan & Mushrooms (Gluten Free)

Lemony-Garlic Chicken Parmesan & Mushrooms (Gluten Free)

Lemony, Garlic Parmesan Chicken Breasts sit atop buttery and tender Mushrooms in this delicious and easy-to-prepare dish that tastes like you’ve been in the kitchen all day! This makes a perfect meal for those busy weeknights…just serve with a fresh salad or steamed veggie and you’re good-to-go 🙂

  • 4 Boneless, Skinless Chicken Breasts (Rinsed and patted dry)
  • 1 Large Egg
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 teaspoons Garlic Powder (Divided)
  • 1 Cup Gluten Free Bread Crumbs (I use the Italian-flavored kind)
  • 2 teaspoons Parsley, chopped (Divided)
  • 1/2 Cup Parmesan Cheese, Grated
  • 1/2-1 lb. Fresh Mushrooms (I used 1/2 lb. in this recipe, but the more the merrier!)
  • 4 Tablespoons Butter, melted (1/2 stick)
  • 1 Tablespoon Lemon Juice (Fresh or bottled)
  1. Preheat oven to 375 degrees and gather the ingredients.
  2. In a wide, shallow bowl whisk the Egg, Salt, Pepper, and 1 teaspoon Garlic Powder. Mix well and set aside.
  3. In another wide, shallow bowl combine the bread crumbs, Parmesan Cheese, 1 teaspoon Garlic Powder and 1 teaspoon Parsley. Mix well and set aside.
  4. In a small bowl, mix the lemon juice and melted butter. Pour about 2/3 of this into a 9″ x 13″ baking dish and tilt dish to spread the melted butter evenly. Layer enough fresh mushrooms on top of the butter to fill the bottom of the baking dish (you can do a single layer of mushrooms or double layer, if desired).
  5. Set up a “work station” that has everything you need close together for breading the chicken (See photo)
  6. First, dip each Chicken Breast into the Egg mixture, turning to coat well.
  7. Next, roll each Chicken Breast in the Bread crumb mixture, coating well. Then place on top of the Mushrooms in the baking dish. Drizzle remaining Butter and 1 teaspoon Parsley over the top of each Chicken Breast.
  8. Bake, uncovered for 40-45 minutes.
  9. Enjoy with a fresh salad or favorite steamed veggie!
Main Dish



Paprika Chicken ~ Gluten Free

Juicy & Tender Paprika Chicken ~ Gluten-Free

This is one of my all-time favorites for dinner guests, since it’s a tried and true no-fail recipe for Savory Chicken at its BEST! Butter, lemon, cheese and spices combined with a unique way of baking the chicken breasts ensures tender, delicious chicken every time! Your guests will beg for the recipe :).

  • 4 Boneless, Skinless Chicken Breasts

Marinade

  • 1/4 Cup Canola Oil
  • 1/4 Cup lemon juice (Fresh or Bottled)
  • 1/4 Cup Grated Parmesan Cheese
  • 1 teaspoon Salt
  • 1 teaspoon Oregano
  • 1/2 teaspoon Pepper

Flour Mixture

  • 1 Cup All-Purpose Gluten-Free Flour (I use Bob’s Red Mill 1-to-1 GF Flour; You can substitute regular Multi-Purpose Flour)
  • 4 teaspoons Paprika
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 teaspoons Grated Parmesan Cheese
  • 1/2 Cup Butter (For browning the chicken)
  • 4-8 Sheets Heavy-Duty Aluminum Foil (If using regular foil, use 2 sheets per breast (insulates and keeps from burning))
  • Non-Stick Cooking Spray (I use Pam Coconut Spray)
  1. Gather the Ingredients

Making the Marinade

  1. In a medium-size bowl, combine the oil, lemon juice, the 1/4 cup Grated Parmesan, 1 teaspoon salt, Oregano and 1/2 teaspoon pepper. Mix well.
  2. Pour the marinade over the chicken breasts in a baking dish. Poke the chicken with a fork to allow the marinade to penetrate. Flip the chicken over a couple of times in the marinade to thoroughly coat. Cover and refrigerate for at least 2 hours.

Making the Flour Mixture

  1. In a large bowl, combine the flour, paprika, 1 teaspoon salt, 1/2 teaspoon pepper and 2 teaspoons Grated Parmesan Cheese. Mix well.

Browning the Chicken

  1. When ready to cook, preheat oven to 375 degrees.
  2. Meanwhile, melt the butter in a large skillet over medium-low heat.
  3. Roll each chicken breast in the flour mixture, coating well.
  4. Place each chicken breast in the melted butter and cook over medium-low heat for about 2 1/2-3 minutes per side – enough to lightly brown.

Making the Cooking Packets

  1. I set up a work station for this step:
    a. Tear off 8 sheets of aluminum foil (enough for 2 per breast – double thickness), making them long enough to fold around the chicken breasts (about 18″). Place this stack beside the skillet.
    b. Place a baking sheet on the other side of the stack of aluminum foil sheets.
  2. Spray the foil with non-stick cooking spray, then transfer a chicken breast to the center of the foil. Join the long ends of the foil together and roll down (*but not all the way) to seal. Crimp the short ends up to ensure a tight seal.
    *Note: You don’t want to wrap the breasts up really tight, instead you want to leave a little space/pocket above the chicken for steaming
  3. Repeat with the remaining chicken breasts. Place all four on the baking sheet.
  4. Bake on the middle rack for 28-35 minutes.

  5. Scrape any leftovers from the sides of the packets onto the top of each chicken breast…oh so yummy! Enjoy with a nice fresh salad 🙂

Main Dish