Honey Mustard Chicken Thighs

WOW!!!

It's been a while since I was creative in the kitchen so I thought I'd make something special tonight.

I don't think I will ever cook thighs any other way!!!

Honey Mustard Chicken Thighs

Ingredients:
1 - 2 lb. package chicken thighs (I used a pkg of 8 without skin)

1/2 cup of your favorite Organic Deli Mustard
1 TBLS Apple Cider Vinegar
1/2 cup Honey
1/4 cup Pineapple Perserves

Direction:
Preheat your oven to 450 degrees. Prepare your chicken thighs, sprinkle with salt and pepper and place in a 11 x 13" pan.

Mix all wet ingredients together well

Pour over thighs, turning each one in the mixture to make sure it is well coated.

Bake at 450 degrees for about 45 minutes basting about half way through.

This chicken is good enough to eat alone but I chose to serve it over a bed of rice.

Hope you ENJOY!

Thanks for stopping by y'all and please come again soon!

 

Rudi's Gluten-Free Bakery Giveaways

When approached about promoting the launch of these new gluten free tortillas I didn't have to think twice. I've tried these tortilla's and have nothing but great things to say you can search my blog to read my reviews. Just like all of the Rudi products they are wonderful!!!

Rudi’s Gluten-Free Bakery has a surprise for gluten-free food lovers with its new What’s Under Wraps Facebook campaign. For three weeks starting today, Aug. 13, Rudi’s Gluten-Free Facebook fans can guess what kitchen gizmos are wrapped in the new Rudi’s Gluten-Free Tortillas for a chance to win what’s underneath. Additionally, once fans “like” Rudi’s Gluten-Free on Facebook, they can receive a $2 off coupon to try out the three Gluten-Free Tortilla flavors—Plain, Spinach and Fiesta, and also gain access to new tortilla recipes revealed each day. Rudi’s Gluten-Free was founded on the optimistic idea that you don’t have to give anything up to go gluten-free, so celebrating its new line of Gluten-Free Tortillas makes perfect sense.

Once fans “like” the brand and get access to the $2 off coupon, they can click on the giveaway tab and guess what new prize is wrapped under the scrumptious, new tortillas. Once a fan has submitted a guess, they’re automatically entered to win the daily prizes—no correct guess required. Prizes include a Cuisinart Stainless-Steel Ice Cream Maker, Bella  Quesadilla Maker, Tiago Tortilla Warmer and a Le Creuset Dutch Oven, and of course, new Rudi’s Gluten-Free Tortillas. Each daily winner will be chosen at random and announced on Facebook the following day.

To help inspire some added creativity in the kitchen, the What’s Under Wraps Facebook application also includes a daily recipe reveal featuring recipes made with the different flavors of Gluten-Free Tortillas, including recipes like Dessert Nachos, Mini-Mexican Pizzas and Picnic Tortilla Roll-Ups. All recipes were created by Rudi’s Gluten-Free experts to maximize the taste and texture of the new Gluten-Free Tortillas. 

“We take great care and pride in baking delicious gluten-free products that taste and feel like the real thing, and our new campaign is meant to inspire gluten-free fans with cheerful prizes and delectable tortilla recipes,” said Doug Radi, senior vice president of marketing and sales for Rudi’s Organic Bakery. “We hope our daily giveaway will help brighten the day for all of our fans and inspire some fun in the kitchen.

Rudi’s Gluten-Free products are free of artificial ingredients, preservatives and genetically modified organisms (GMOs), including the new Gluten-Free Tortillas.  The Tortillas are made with whole grain flours and have a soft, pliable texture, ready to be rolled into a delicious burrito or tasty sandwich wrap. To satisfy everyone in the family, the Tortillas are available in three varieties, each made with simple and wholesome ingredients, including whole grains and 5 grams of fiber per serving. The three flavors include:

·         Plain Tortillas (MSRP - $5.99) - Soft and pliable so they’re perfect for building a simple quesadilla or a loaded chicken burrito.

·         Spinach Tortillas (MSRP - $5.99) – These delicious tortillas are made with gluten-free ingredients moms can feel good about. Their soft and pliable texture make them the perfect wrap for a variety of ingredients, from a chicken Caesar wrap to a morning egg and cheese delight.

·         Fiesta Tortillas (MSRP - $5.99) – Spice up your favorite Mexican meal with these tasty tortillas made with red bell pepper, jalapeno, onion and garlic flavors.

Additional Rudi’s Gluten-Free products include Original, Multigrain and Cinnamon Raisin Breads, Pizza Crust, Hamburger Buns and Hot Dog Rolls. All products are available nationally at natural foods stores and select mainstream supermarkets. For more information and to find local availability, visit rudisglutenfree.com.

About Rudi’s Organic Bakery, Inc.

Rudi’s Organic Bakery, Inc., has been passionate about baking better breads for families for more than 30 years. Founded and headquartered in Boulder, Colo., Rudi’s Organic Bakery is the only nationally available brand offering a full line of nutritious and delicious, certified organic breads and baked goods. Rudi’s Organic is committed to baking breads using only the best organic ingredients and no artificial additives, preservatives and GMOs. In 2010, Rudi’s Organic leveraged this heritage to create Rudi’s Gluten-Free Bakery, a line of gluten-free breads and baked goods made with wholesome, all-natural ingredients so that each bite tastes like the real thing. Rudi’s Organic and Rudi’s Gluten-Free products are available nationally at natural foods stores and select mainstream supermarkets. For more information, visit www.rudisbakery.com.

Thanks for stopping by y'all and please come again soon!!!

"Gluten Free Rockin' on the Road" Guest Blog by Darius Lux

When first approached about someone being a guest on my blog I was hesitant but then after reading this story I thought that it might help someone else in the gluten free community and after all that's what I'm here for. I hope you enjoy!

What could be less rock n roll than dietary considerations?! - haha - and yet here we are in 2012, looking back on the ashes of the last few decades of rock decadence and it would seem some could have benefited well from healthier habits. A few years back I would gladly eat and drink anything put in front of me - it was ALL good. Recently tho, I have had to dig a little deeper and come up with some solutions in order to stay on point (rockin on stage is very athletic).
As I found glutens affecting me adversely over the last few years, I even wound up reflecting on it on my current record: "Time Is Now" -  in the song "No Problem" - "What do you eat and what do you think, how do you feel and what did you drink?"

If you're reading this post you probably know what glutens are and the negative impacts of bloating, decreased energy etc. Traveling thru your own hometown can be difficult enough let alone being on the road from gig to gig. Add to this that most of the time you are relying on people's hospitality and the last thing you wanna do is start complaining...but....as most gluten-sensitive people know - you gotta do what you gotta do! Funnily enough, glutenous foods are not hard to give away - by handing off bread, cake and donuts, I'll tend to make new friends rather than lose them. I also make a point to  be very clear in thanking them for what I am able to eat, which is usually something, however small.

In general, I try to make sure in advance that trigger foods are not being made for me. Outside of that you just have to get good at knowing where to go to get what you need. Tacos (made from corn) are always reliable and very widely available. If possible, I seek out Japanese, Thai and/or East Indian food since it is more rice-based than bread. Most important is keeping some staples on me - ahi/salmon jerky for protein (goes a long way), potato chips, nuts and dried fruit for carbs/energy, and whatever fresh fruit I can get a hold of - apples are great and travel well.

When it comes to the actual night of the gig, beer is a big glutenous no-no, but wine and spirits are fine and keep the rock n roll persona intact. Being gluten free is a challenge and I'm sure I have gone down in the estimation of some of my hardcore musical comrades but at the end of the day all that matters when I plug in onstage is that I give 100% and that's about feeling as good as possible - my lasting hope is that the show makes everything alright!

By: Darius Lux

To find out more about Darius and his music you can click HERE.


Thanks for stopping by y'all and please come again soon!

Spicing up the old!

We have taken a couple of trips before the farming began in full force. I want to share with you what we've been up too.

First we went to New Orleans to just get away. We love the history and Food of New Orleans. I know some just see the evil there but since I have lived and worked among the less fortunate I just those involved in the evil as souls that God loves. Really my heart breaks at some of the things you see walking down the streets of New Orleans.

While there I literally got addicted to one of the candy shops, "Mister Apple"! If you have never visited this wonderful shop you have to do so the next time you are in town. Honey took me three times and each time I bought something, I even bought apples and brought them home with me for later. If I was ever featured on "The Best Thing I Ever Ate" I think this is what it would be. So PLEASE just go to Mister Apple and try it! Of the few I tried this was my favorite, I think they call it the "Deluxe Chocolate".

Since returning home we have started farming in full force. I've been hone a lone or until late at night a lot and have not been in the mood to cook anything new. Here are some of the things that I have cooked and just spiced them up a little.

 The other morning I was craving the "Cream Cheese Pancakes" that I have made several times before. This time I spread several with peanut butter and topped them with honey. Mmmm I can't express how good they were I could have easily eaten another batch but I would not allow myself to cook more.

I made my "Salmon with A Yellow Pepper Jelly Glaze" last night but used Pineapple preserves. Oh man it was great! NO leftovers of this.

Since this is Honey's birthday week I also made some "Shortbread Cookies" from a Bob's Red Mill mix that I had on hand. I didn't really feel we would enjoy these by themselves but I had some fresh fruit so I made a big bowl of fruit with a powdered sugar glaze and then topped it with whipped cream to serve along with the cookies. It was great and the cookies are good right by themselves, with a cup of coffee of course!

Don't be afraid to branch out in your cooking, try new things, you'll be amazed at what you come up with.

That's about all for now, I just wanted you to know that I'm still alive and kicking!

 Thanks for stopping by y'all and please come again soon!