Citrus Basil Chicken Salad
2 tsp. Basil Extra Virgin Olive from Olive Oil Divine
2 cloves garlic, minced
1 lemon, juiced
1 tsp gluten free soy sauce
1 Pound, Chicken thinly sliced (1” pieces)
1 Package, gluten free pasta shells
**Cook according to manufactures directions. Place pasta in a large bowl.
In a shallow dish, combine all marinade ingredients and whisk well. Add chicken to dish and toss with marinade. Cover, chicken with plastic wrap and refrigerate. Marinate for 2 hours or overnight if desired. When you’re ready to assemble the salad, heat a large skillet over medium heat with a small drizzle of oil. Remove chicken from marinade and toss marinade. Sauté chicken until cooked thoroughly, about 5 to 7 mins. Remove from heat and place in a large bowl with prepared pasta.
1 tsp minced garlic
½ tsp sea salt
1/4 tsp black pepper
2 ½ T fresh squeezed OG
2 ½ T fresh squeezed lemon juice
½ tsp gluten free sodium soy
3 Tablespoons, Basil Extra Virgin Olive Oil from Olive Oil Divine
¼ tsp ground ginger
While chicken is marinating, prepare the dressing. In medium bowl combine garlic, salt, pepper, juices, soy sauce, oil, and ginger and whisk well. Cover and refrigerate until needed.
5 Scallions, chopped ½” on an angle
¾ Cup cucumber, peeled & thinly sliced
1 Cup, fresh basil, torn in small pieces.
Add scallions, cucumber and basil to the pasta and chicken. Drizzle with salad dressing and toss well. Serve.
Gluten Free No-Bake Individual Cherry Cheesecakes
12 soft baked gluten free snicker-doodle cookies
1 cup Heavy Whipping Cream
8 ounces Cream Cheese, softened
1 tsp Fresh Lemon Juice
¼ tsp grated lemon zest
1/4 cup Sugar
Gluten Free Cherry Pie Filling
6-½ Pint Jars with Rings & Lids
Watermelon Mint Salad with Feta
2 cups fresh cut watermelon cubes
1/3 cup chopped feta cheese
1 Tablespoon, chopped Mint
Sea Salt & Pepper to Taste
½ Lemon, Juiced
2 tsp Basil Extra Virgin Olive Oil from Olive Oil Divine
Place watermelon in a medium sized bowl. Drizzle melon with lemon juice and basil oil and mix gently to incorporate. Add feta, mint, salt & pepper to taste. Gently stir and serve.
Crispy Chili Chickpeas
2 cans of garbanzo beans
2 Tablespoon Basil Extra Virgin Olive Oil from Olive Oil Divine
Spice Blend: 1 tsp granulated garlic, 1/8 tsp cayenne pepper, 1/8 tsp ground black pepper, 1 tsp sea salt
Preheat oven to 450 degrees. Rinse beans and drain thoroughly. Dry chickpeas with a paper towel and place chickpeas in a large bowl. Drizzle with oil and sprinkle with spice blend and mix well. Pour chickpeas on to a large cookie sheet and bake for 30 to 40 minutes or until browned and crunchy.