As I mentioned in my post on Monday, I started a gluten free diet 1 1/2 weeks ago and feel a lot better then what I did. The downside to that, or what I THOUGHT was the downside, is not being able to enjoy the gluten laden foods that I was raised on as a Southerner. I was happy to discover through a lot of research though that I don’t have to give up those delicious foods, I just need to find gluten free replacements for them. Not an easy task, but one I’m up to the challenge for.
Fried chicken, it’s not something I normally like cooking. My mom always made the best around when I was growing up, but somehow that talent failed me. I’m always afraid of not cooking the chicken completely, and wind up cooking it to death. Basically dry and tasteless. I don’t have that problem when I make chicken fried chicken though. I use boneless chicken breast, which reduces the cooking time considerably, and makes for a moist and flavorful piece of fried chicken.
Warm weather is here, which means a lot more crock pot cooking for me. I rely heavily on this cooking appliance during the dog days of summer. Not only is it great for not heating up the house, but comes in so handy for those busy days when your out enjoying the beautiful sunshine and don’t want to be tied to the kitchen. We eat a lot of salads, lightly sauteed veggies and precooked rice in the summer. These easy side dishes paired with the main course that’s cooked in the crock pot make meal time a breeze.
I love chicken, it’s my favorite meal to cook and serve. I keep a supply of boneless, skinless chicken breast in my freezer at all times, and no matter how tired I am, or how late it is I can whip up a quick dinner using them in 30 minutes or less. Now this recipe I’m about to share with you takes a bit more work then that, but trust me, it is totally worth it once you take that first bite of this delectable chicken.
Even in the middle of Winter, sometimes you just feel like a salad. Especially if that salad is a hardy one topped with chicken. Recently I had some leftover BBQ chicken from the previous nights supper to use up, but wanted something to change it up and not have the same old leftovers for lunch. After taking stock of what was in my fridge, this salad was born.
We eat a lot of chicken here on the homestead. Not only is it an economical meal, but there are so many different ways you can prepare it, that it’s the perfect choice for me to make for my family.
Lemon Rosemary Chicken
