Saucy Red Pepper Chicken with Rice

Spicy, creamy, and loaded with both chicken and veggies, makes a great "uni-meal" (a one dish meal) or serve with a crisp green salad for more nutrition.
For Low Carb or Trim Healthy Mamas use Dreamfield's Pasta instead of rice.

For 4 servings:
1 red pepper, sliced
1 yellow pepper, sliced
2-3 boneless, skinless chicken breasts, grilled
3 tablespoons parsley
1 onion, diced
1 tablespoon flour, all purpose, spelt, rice flour, or a pinch of xanthan gum
2 tablespoons butter
3-4 cloves garlic, minced
1/2-1 teaspoon ancho chile powder
1/2 cup milk
1/2 cup cream
salt and pepper to taste
white or brown rice, cooked according to package directions
Caution: blurry photos ahead because this meal goes together so quickly it was hard to photograph and cook!

In a medium heavy bottomed skillet, saute the onion and peppers in the butter until they begin to "sweat" (throw off some juice), add the garlic, saute for a few seconds more.

 Reduce heat to medium. Add the flour, salt and pepper, stirring constantly for a minute until the flour cooks and starts to thicken.

 Add the milk and cream.

 Stir and cook on medium until thick and all is well coated.

 Reduce heat to low. Cut the grilled chicken into slices.

 Either in a large serving bowl or individual bowls, place a bed of rice with the chicken.

 Spoon sauce on top.

 Sprinkle with parsley.

Serve, enjoy!

Caramel Glazed Pear Cake

Yeah, I know, yum. It was even better than it looks! The cake itself is so moist that it stays fresh for several days, if it lasts that long.
My daughter found the original recipe a few years ago in a Southern Living magazine, we've been making it ever since, with very few changes.
Ingredients:
4 ripe bartlett pears, peeled and chopped (3 cups)
1 tablespoon sugar
3 eggs
1 3/4 cups sugar
1 1/4 cups oil (I used 1/2 coconut and 1/2 canola)
3 cups flour (all purpose or spelt)
1 teaspoon salt
1 teaspoon soda
1 cup pecans, chopped
2 teaspoons vanilla extract
 Combine flour, salt, and soda. Set aside.

Pretty pears, before chopping.

Toss pears in 1 tablespoon sugar, set aside to "sweat" (get juicy). 

Mix the oil and sugar. Add the eggs and vanilla.

Mix in the dry ingredients.

Add the pecans and pears, folding gently to combine.

Scrape into a well greased and floured 10" bundt pan.

Bake at 350F. for 1 hour or until a toothpick inserted comes out clean. Allow to rest in the pan for 10 minutes before turning onto a serving plate. Make sure the plate is larger than the diameter of the cake so the glaze doesn't run off.

Before the cake is cool, make the glaze.
Glaze:
1 cup brown sugar
1/2 cup butter
1/4 cup heavy cream
Combine all these in a heavy bottom sauce pan over medium heat.Bring to boil stirring constantly for 2 1/2 minutes until the sugar is no longer grainy. Pour over cake while still warm.
Let cool if desired before digging in.

Glaze has a lovely texture when cool and has seeped into the cake lending an almost crusty exterior to the moist inner cake. Wow.