Tag Archive: Non Dairy


Lemon Tarragon Chicken

My love for lemon and tarragon began the first time I tried Stonewall Farms lemon tarragon aioli.  Luckys Market brand lemon tarragon sauce is also amazing.

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Although both made great marinades for chicken, I experimented with making my own.

2 Tbs. unsalted butter

3 Tbsp. dried tarragon leaves

2-3 Tbsp. flour

1/2 cup white wine

2 Tbsp. lemon juice
1/2 cup Tofutti Better Than Sour Cream

1/2 cup plain unsweetened almond milk
Salt & freshly ground black pepper

Melt butter and add tarragon.

Add flour and cook a few minutes, stirring to keep it from sticking.

Add wine and lemon juice and cook until thickened.

Stir in Tofutti “sour cream” and “milk” and continue to cook until slightly thickened.

Marinate chicken in sauce for at least 30 minutes.   I actually froze mine in the sauce, and defrosted it in the fridge the day ahead of when I planned to cook it.  I used four large boneless skinless chicken breasts.

Bake chicken in sauce at 350F for approximately 30 minutes or until internal temperature is about 150F.

Cut into bite sized pieces with kitchen shears and return to oven at 450F to cook until and golden and yummy – about 5-10 minutes.

 

I served with oven roasted broccoli, potatoes, and baby portobello mushrooms tossed with olive oil and seasoning blend.  Yummy!!

I baked a carrot cake cheesecake for Olivia’s birthday.  Dairy free so Donnie could eat it.  It was soooo good!

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Carrot Cake:

2 C. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. calt

1 tsp. each cinnamon, nutmeg, and allspice

4 eggs

2 C. sugar

2 tsp. vanilla

1 1/4 C. oil

2 C. shredded carrots

1 C. raisins, soaked in rum, drained

1 small can crushed pineapple, drained

1 C. chopped nuts (optional)

Spray a 13 x 9 cake pan.

Whisk dry ingredients together.

In a separate bowl, beat the eggs for 2 minutes and add sugar and vanilla.  Add oil.  Blend in flour mixture a little at a time.

Fold in remaining ingredients and pour into cake pan.

Cheesecake:

2 containers daiya or tofutti cream cheese

1/2 c. sugar

3 eggs

1/2 C. non-dairy yogurt

1 tsp. vanilla

Blend ingredients until smooth and spoon evenly over carrot cake batter.

Bake at 350F for 50-55 minutes until toothpick comes out clean.

Top with berries, if desired.

 

 

SAM_2081

1 Udi’s frozen gluten free pizza crust

1/4 chopped sweet onion

1 tsp. garlic salt

1 tsp. steak seasoning

1/2 to 1 c. chopped cooked barbecue chicken

1 Tbsp. butter

1 Tbsp. oil blend

1/4 c. barbecue sauce (I used Sticky Fingers Memphis Style)

1/2 c. mozzarella shredds

Caramelize onions in butter and oil with seasoning.  Add chicken and barbecue sauce and heat through.

Spread onto crust.  Top with cheese and bake at 375 for 8 minutes.

This was a huge hit.  The kids who eat gluten and dairy had their pizzas on Boboli crust with real Italian cheese.

SAM_2082

The Udi’s Gluten Free Crust was really good.

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