Sunday, February 27, 2011

Gluten Free Oven-Fried Chicken

Gluten Free Oven-Fried Chicken

1 Tablespoon butter
2 cups Bisquick Gluten Free baking mix (You can also use regular for a non-gluten-free chicken)
2 teaspoons seasoned salt
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon pepper
3 eggs, beaten
8 chicken thighs (or 1 cut up whole chicken)

Heat oven to 400 degrees.  Melt butter in 9x13 glass baking dish.

Beat eggs in medium dish.
 Mix together Bisquick and spices in separate dish.
 Dip chicken first in eggs,
 then flour,
 then eggs again,
 and the flour one more time.
Yeah yeah yeah, I know.  One hand for wet and one hand for dry.  Never works for me I always mess it up and then I end up with "Hulk" fingers.
 Chicken complete.
 Place skin side down in baking dish.  I had to use more than 1 dish as I was not sure if them touching would make them steam instead of crisp. (ETA...use more than one dish or the breading will steam some and fall off when you turn the chicken.) You could probably use a Pampered Chef Stone baking dish too.
 Bake for 35 minutes, flip and cook for 15 minutes more or until 165 degrees inside.   
Feel free to change up the spices to match your style!

Thursday, February 10, 2011

Chicken Primavera

Chicken Primavera

You will need 1 recipe of Garlic Cream Sauce
which includes:
Olive oil
1 T flour
1/2 t minced garlic
1/2 cup white wine
1/3 cup frozen chopped spinach
2 cups half and half
1 to 1-1/2 cups shredded Parmesan (not the stuff in the shaker)

3-4 skinless boneless chicken breasts
olive oil
salt and pepper
1/2 onion
1/2 green pepper
1/2 yellow pepper
6 ounces of your favorite cooked pasta (I used Tinkyada brand Penne for our GF version)
1 cup Italian blend cheese or mozzarella

Cut chicken breast so they are even thickness and take the tips off. Save the extra bits for another dish.
Add to a bowl with a little bit of olive oil, salt, and pepper.  Coat evenly and then grill.  Cut into chunks.
Dice or chop your veggies and saute in a little bit of olive oil, salt, and pepper until they are soft.  You can use other favorite veggies like zucchini and yellow squash, broccoli.  Ideas are unlimited.  If  your kids don't like those then dice them finer.  I am not a fan of zucchini or the squash but I can tolerate them cut small. :)
Mix together your cooked pasta, cooked chicken chunks and veggies and the sauce.
Spread into a baking dish and
cover with cheese.  Bake for 25 minutes at 350 degrees or until cheese is brown and dish is bubbly hot.
** Don't see the green?  No worries its not your eyes, I didn't have any spinach in the freezer to use last night. Another note...I used 8 oz pasta and the pasta soaked up too much sauce and was a little drier than I like. So either use more sauce/milk or use less pasta. I am currently freezing the 2nd recipe I made and will let you know how it turns out!

English Muffin Toasting Bread

This is a no knead bread that is easy to make.  Tastes great warm when the crust is all crunchy and the inside is warm and moist.  This bread is highly addictive and if you think you can't keep out of it only make 1 loaf! not 2 as the recipe makes.

English Muffin Toasting Bread

4-1/2 to 5 cups flour (or Brown Rice Flour Mix  plus 3/4 teaspoon Xantham Gum for gluten free version)
1/4 teaspoon baking soda
2 Tablespoons active dry yeast
1 Tablespoon sugar or honey
1 teaspoon salt
1/2 cup warm water
2 cups warm milk (or rice milk or other dairy free milks)

Mix 3 cups flour, soda, salt, and yeast.
Add sugar or honey, water, and milk.
Mix well. Should be like pancake/waffle batter.
Slowly add 1-1/2 to 2 cups of flour until dough is fairly stiff but sticky. It's still scoopable but not pourable exactly.
Scoop into two greased 4x8 non-stick bread pans. 
Spread out evenly and
let rise covered for 30-45 minutes.
Bake 30 minutes at 375 degrees.  Remove bread from pans immediately and brush all sides with butter.

Don't slice right away as it is very soft on the inside.  Give it 5-10 minutes.  Inside of bread will be full of air pockets resembling English muffins.  Serve with more butter and/or jam.

This picture is the gluten/dairy free version and wasn't as holey. 

Gluten Free Brown Rice Flour Mix

6 cups Brown rice flour (extra fine ground)
2 cup Potato Starch (not potato flour)
1 cup Tapioca flour

Mix and keep in plastic container ready to scoop and use.

Saturday, February 5, 2011

Gold M & M Bars

Gold M and  M Bars

1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white, peanut butter, milk chocolate chips (any mix and match you want)
1-1/2 cups plain M and Ms (You could use minis if you wanted to)

In mixing bowl add butter and sugars.
 Cream until light and fluffy.
Beat in eggs and vanilla.
 Combine the flour, baking powder and salt in another bowl then add to wet mixture.
 Beat just until combined.
Stir in chips and 1 cup of the M and Ms (or use mixer as long as you don't pulverize the yummies.)
 Spread into a greased 9x13 pan.  Wait...can't see the M and Ms?
 Add the remaining  1/2 cup M and Ms on top for color!
 Bake for 20-25 minutes at 350 degress or until golden brown.  Cool  and cut into bars.

Thursday, February 3, 2011

Chiles Rellenos de Pollo

Chiles Rellenos de Pollo

2-4 medium poblano peppers
1/4 cup water

1 pound skinless boneless chicken breasts (I am sure you could use ground beef)
(I just wing it with these'll soon figure out  what and how much you like of each)
cayenne pepper
garlic powder
onion powder

Approximately 1 cup of a combo of diced onion and diced red, green, and/or yellow peppers
Pkg steamed brown rice
1 cup frozen or fresh corn
1-1/2 cups shredded Chihuahua cheese (or Mexi-blend)

If you want some heat but not too much cut your peppers in half (like mine) taking out the seeds and use 1/2 pepper per person.  Otherwise slit them on one side and take out the seeds.  Put in baking dish and cover with saran wrap.  Microwave for 6-8 minutes or until soft.
Dice veggies and add with chicken to a non-stick pan and cook until veggies are soft and chicken is cooked through.
 Meanwhile steam your brown rice.
  Mix cooked chicken, veggies, about 2 cups of rice, and 1-1/4 cups of cheese.
 Place poblanos in bottom of baking dish, pile on the stuffing as best you can or stuff your pepper.  Sprinkle with remaining cheese.
 Bake at 350 degrees for 20-25 minutes or until cheese is melted and filling is hot.

Wednesday, February 2, 2011

Scalloped Corn

My mom's been making this dish for as long as I can remember.  It's always at every Thanksgiving meal.

Scalloped Corn

1 egg
1 can creamed corn
pepper to taste
1 sleeve wheat saltine crackers, crushed
Velvetta cubes or shredded cheddar
Can be doubled or tripled (I usually make double)

Mix eggs and corn.

 Add about 2/3 of the crackers and the Velveeta (use as much as you like.)
 Spread the rest of the crackers on top.
 Dot with butter.
 Bake at 350 degrees for 35-40 minutes or until it's set (jiggle it.) Longer for larger batches.