This recipe is pretty much exactly how it sounds. I made this almost a year ago, and completely forgot about it. I have no idea how I could have forgotten about it, because it is amazing! I love chicken dishes but need some variety and this provides the taste and variety I am looking for!
The Hummus Topped Chicken tastes amazing with zucchini and squash {the veggies in the recipe} although you can choose whatever vegetables you would like as well as pasta, rice, quinoa, or on a bed of greens! The possibilities and varieties are endless with this dish.
You can also mix it up by changing the type of hummus you top the chicken with. I have not attempted this myself, but you can make your own hummus, use garlic hummus, roasted red pepper, original, etc. etc. etc. So. Many. Options.
I'm planning on making this dish later this week so you will see some pictures added later, but here are the details for this recipe if you want to try and make this right now!
Ingredients:
1 package {or 1 cup} of hummus, your choice.
3-4 chicken breasts
1 lemon
2 zucchini
2 squash
salt
pepper
olive oil
Directions:
Preheat oven to 450 degrees.
Start by cutting the vegetables and placing them in a glass baking dish. You can use one dish for both the veggies and chicken, or two {one for veggies, one for chicken...your choice}. Drizzle olive oil, salt, and pepper over the veggies. Set aside.
To prepare the chicken, pat the 3-4 chicken breasts dry. Sprinkle with salt and pepper. Spread on 1 cup of hummus on the top of the chicken. It should be a generous amount, not too thin, not too thick. If using one baking dish, place chicken on top of veggies. If two, drizzle a small amount of olive oil in the glass baking dish, then place the chicken in the dish.
Squeeze the lemon over the veggies and the chicken.
Place the dish{es} into the oven and cook for 25-30 minutes. If frozen, cook for 60 minutes.
Enjoy the amazing taste of Hummus Topped Chicken!
Wednesday, June 29, 2016
Sunday, June 19, 2016
The BEST Gluten Free Scones You Will Ever Taste
Now, I realize the title is a pretty tall order, OR it could just be an opinion! I happen to believe this recipe for gluten free scones is simply the best one you will find out there. I found it online and yes, I tweaked it to make it even better! I've made these countless times and have been meaning to post the recipe to share it with you all so you can make these immediately. While this recipe is gluten free and potentially dairy free if you use almond milk {which I do} and dairy free butter {which I don't} I have also toyed with the idea of making it paleo friendly too, so keep your eyes open for a follow up post!
I'll make this short and sweet so I can go back to eating these delicious scones, here is my fabulous recipe!
-1/3 cups white sugar
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 cup (1 stick) butter {usually scones call for cold butter, but I melt mine in the microwave for 45 seconds. Most of it will be melted with a little bit of the stick left.}
-2 large eggs
-1/3 cup cold almond milk, unsweetened
-1 teaspoon gluten-free vanilla extract {I don't usually measure this and just shake the bottle into the mix...the more vanilla the better!}
-3/4 cups {I just throw a handful, or two or three in there} of chocolate chips/blueberries/almond pieces/whatever you would like {my go to is chocolate chip scones though, delish! I've also made plain scones and they taste amazing with butter and honey!}
Now you're ready to mix it all together! Once the ingredients are thoroughly mixed, make sure you have a couple of baking trays ready. To prepare the baking trays lightly spray with olive oil. Preheat oven to 350 degrees and cook for 15-20 minutes. Drop a spoonful of the batter in rows onto the baking trays. This recipe will yield anywhere from 12-18 scones depending on size. If you want/need more, just double the recipe! I just made 12 medium/large size scones. Enjoy with a glass of almond milk, some tea, or have them plain!
I'll make this short and sweet so I can go back to eating these delicious scones, here is my fabulous recipe!
Gluten Free Scones:
-1 3/4 cups Gluten Free Baking Mix {I swear by Aldi and all things thrifty, so I use the "liveGfree" mix by Aldi. Make sure it is a baking mix so it already includes xanthan gum and other ingredients. If it is just gluten free flour, these won't turn out right!}-1/3 cups white sugar
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 cup (1 stick) butter {usually scones call for cold butter, but I melt mine in the microwave for 45 seconds. Most of it will be melted with a little bit of the stick left.}
-2 large eggs
-1/3 cup cold almond milk, unsweetened
-1 teaspoon gluten-free vanilla extract {I don't usually measure this and just shake the bottle into the mix...the more vanilla the better!}
-3/4 cups {I just throw a handful, or two or three in there} of chocolate chips/blueberries/almond pieces/whatever you would like {my go to is chocolate chip scones though, delish! I've also made plain scones and they taste amazing with butter and honey!}
Now you're ready to mix it all together! Once the ingredients are thoroughly mixed, make sure you have a couple of baking trays ready. To prepare the baking trays lightly spray with olive oil. Preheat oven to 350 degrees and cook for 15-20 minutes. Drop a spoonful of the batter in rows onto the baking trays. This recipe will yield anywhere from 12-18 scones depending on size. If you want/need more, just double the recipe! I just made 12 medium/large size scones. Enjoy with a glass of almond milk, some tea, or have them plain!
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