Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Chipotle Lime Chicken

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Everyone is always looking for another way to cook chicken, so here is another tasty version.

Chipotle Lime Chicken

Ingredients

  • 2 quarter pieces chicken (Of course you can use any pieces of chicken you prefer)
  • 2 limes: zest and juice
  • 2 chipotle chilies – chopped
  • 3 garlic cloves – grated
  • salt and pepper – to taste

Takes

Instructions

  1. Combine the lime juice and zest, chopped chipotle chilies, grated garlic with the salt and pepper in a Ziploc bag and add the chicken quarters. Marinate for 15 to 30 minutes on the counter at room temperature.
  2. Preheat oven to 350 degrees.
  3. Heat up a cast iron skillet and cook with the skin side down for 7 to 10 minutes on high heat. Flip and cook for 3 to 5 minutes. Place skillet in the preheated oven and cook for 25 to 30 minutes.
  4. Let chicken rest for 5 minutes and then enjoy. This chicken is also good at room temperature.
  5. This is the chicken with the Versatile Yummy Potatoes…

Versatile Yummy Potatoes

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I named this dish Versatile Yummy Potatoes as there are so many ways to use these I couldn’t decide: potato salad without mayo so it is great for a gathering where the food will be set out for a while, as a hash with eggs, as a side dish (I did it as a side with a simple pork roast or my Chipotle Lime Chicken) or the leftovers a salad (not all salads need to have lettuce) base with the chicken cut up with the potatoes for an easy lunch. Or as a vegetarian dish with tofu added…

Orange Chicken with Radish & Bok Choy

Ingredients

  • 1 lb potatoes – diced (I use either the fingerlings or the bag of mixed colored potatoes)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • salt and pepper
  • 1/2 teaspoon coriander + 1/2 teaspoon coriander separated
  • 1 teaspoon cumin + 1/2 teaspoon cumin separated
  • 3 tablespoons chopped fresh cilantro + more for garnish
  • 2 limes: zested and juiced
  • 1 cup cooked edemame
  • 1 cup frozen roasted corn – defrosted
  • 2 15oz cans of black beans – drained and rinsed

Takes

Instructions

  1. In a large frying pan heat the butter and olive oil together, add diced potatoes for 7 to 10 minutes on high.
  2. Reduce heat to medium/high, add 1/2 teaspoon coriander, 1 teaspoon cumin, salt and pepper to taste and cook for about 20 to 30 minutes. Potatoes should be cooked thru and have a great color on them.
  3. Reduce the heat to simmer and add the black beans, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 3 tablespoons chopped cilantro, lime juice and zest, stir to combine well with cooked potatoes. Simmer for about 5 to 7 minutes. Add the roasted corn, edemame and heat thru – about 5 minutes. Taste and see if you need any additional salt and pepper. Garnish with chopped cilantro (how much really depends on your taste and how much you like cilantro – I like it a lot so would add about 1/4 cup).

Champagne Poached Fish

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Ever have some champagne left in the bottle that you don’t want to go flat? Ever want an excuse to open up a bottle of champagne? Well this easy recipe will give you the champagne permission you are seeking.

champagne tilapia

Champagne Poached Fish

Ingredients for poaching broth:

  • 1 1/2 cups champagne
  • few sprigs fresh dill
  • few sprigs fresh thyme
  • 2 garlic cloves – whole
  • 1/2 tablespoon Dijon mustard

Takes

Instructions

  1. Combine all the ingredients in a sauce pan, bring to a boil and cook until liquid has reduced in half. Strain out the herbs and garlic and let sauce cool a bit before adding to the fish if you are not poaching the fish right away. The champagne sauce can be made well ahead.

Ingredients for the fish:

  • 4 pieces of tilapia (or any white fish you might like)
  • salt and pepper
  • few sprigs fresh thyme
  • 2 garlic cloves – whole
  • 1/2 tablespoon Dijon mustard

Takes

Instructions

  1. Salt and pepper both sides of the fish. In a large frying pan place the fish and broth – bring to a boil, reduce to medium simmer and poach for about 15 minutes (if you use a thicker cut of fish you will need to adjust the cooking time accordingly.
  2. Plate fish and add some of the broth on top. For aesthetics sprinkle some chopped dill on top. I served this with olive oil fried tiny baby potatoes…see recipe.

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Beef Short Rib Chili / Slow Cooker

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This spicy beef short rib chili is made in the slow cooker so once assembled you can go on your way. Or make the day before and just reheat in the slow cooker when you need it.

Beef Short Rib Chili / Slow Cooker

Ingredients

  • 6 beef short ribs (about 3 1/2 lbs)
  • 6 chili de arbols
  • 2 chili ancho
  • 2 roasted jalapenos (remove skin & seeds- to turn down the heat)
  • 2 chipotle peppers
  • 2 to 3 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 2 15oz cans black beans (rinsed and drained)
  • 4 15oz cans fire-roasted tomatoes
  • 1 teaspoon red chili pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chipotle ground pepper
  • salt and pepper
  • 1 large yellow onion – finely diced
  • 1 large shallot – finely diced
  • 2 tablespoons fresh cilantro (optional)
  • 5 to 6 garlic cloves- finely chopped

Takes

Instructions

  1. Heat olive oil in a large cast iron frying pan.
  2. Salt and pepper the beef ribs on all sides
  3. Heat oil to get it really hot in large frying pan.
  4. Brown the beef ribs on all sides, remove from pan. While the beef ribs are browning put the chili de arbos and ancho chili in the heated oil to soften them up at bit – remove from pan, de-seed and place the chilies in a blender.
  5. Blender: to the chilies in the blender add the jalapenos, chipotles, 1 can of the tomato sauce, tomato paste. Puree well. Set aside
  6. Into the same cast iron pan add the onion & shallot, salt and sautee for about 3 minutes. Add the chopped garlic and sautee for another minute or so. Do not burn the garlic!.
  7. Layer the slow cooker: onion/garlic mixture, browned ribs, black beans, chili mixture from the blender, the dried spices, 3 cans of fire-roasted tomatoes, cilantro and s&p to taste.
  8. Cook on low for approximately 7 hours. Remove the ribs and cut the meat into bit size pieces and discard the bones.
  9. Serve with your favorite accoutrements (i.e.: cheese, sour cream, avocados)
  10. Another way to serve is to hollow out corn bread muffins and put the chili in the muffin…

chili in cornbread

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Chicken Sausage Soup

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It’s cold, it’s rainy and you want something comforting; yet it is the beginning of the year and you said you would eat healthy – well here is a soup that that is warming, healthy and yummy.

Chicken Sausage Soup

Ingredients

  • 1 1/2 cups chopped yellow onion
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • salt & pepper
  • 2 tablespoon olive oil
  • 2 1/2 sweet sausages (pork or chicken) – removed from casing
  • 2 1/2 hot/spicy sausages (pork or chicken – removed from casing
  • 4 cloves finely chopped garlic
  • 1/2 teaspoon dried coriander
  • 2 dried bay leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 8 piece cut up chicken (skin on and bone in)
  • 1 quart of vegetable broth + additional 1/2 quart of veggie broth
  • 1 piece of Parmesan rind
  • 5 to 6 springs fresh thyme
  • 1 bag (1 lb 12oz) small potato melody (cut potatoes into quarters)
  • 1 cup frozen roasted corn
  • 1 cup fresh (or frozen) peas
  • 1/2 bag (3 oz) baby spinach
  • 1/2 bag (5 oz) Tuscan kale
  1. In a large dutch oven heat the olive oil, add the chopped onion, carrot & celery, sprinkle with salt & pepper and saute for 3 to 5 minutes
  2. Add sausage meat to pan, break into little pieces and continue to cook.
  3. Add coriander, bay leafs, paprika, basil and chopped garlic. Stir all ingredients together and cook until sausages are browned.
  4. Salt and pepper the chicken pieces and add to pot skin side down to brown. Cook for about 5 minutes…remember color means flavor.
  5. Now add the chunked pieces of onion, 1 quart of vegetable broth, parm rind, 7 thyme sprigs and simmer covered for about 40 minutes.
  6. Remove chicken pieces from pot, along with thyme stems. Skin the chicken, remove from bones, shred or cut up the chicken meat and put back in soup pot. Add corn, peas and 1/2 quart of vegetable broth and continue to simmer covered for 35 minutes.
  7. Add the spinach and kale to pot and continue to simmer until wilted (about 10 minutes).
  8. Now you have a very tasty nutritious soup. Enjoy!