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Crispy Seasoned Chicken

Crispy Seasoned Chicken

recipe credit: Adventures of a Gluten Free Mom

  • 2 1/2 lbs. Assorted Bone-In, Skin-On Chicken Parts
  • 2 – 3 Tbs. Coconut Oil, melted
  • 1/2 tsp. Sea Salt (more or less depending on taste)
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Cumin
  • 1 tsp. Oregano (optional)

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Thaw and rinse chicken parts, pat dry with a towel, set aside and bring to room temperature.
  3. In a small bowl, combine sea salt, paprika, garlic powder, onion powder, cumin and oregano.
  4. Drizzle chicken parts with melted coconut oil, sprinkle chicken liberally with seasoning.
  5. Place chicken pieces on wire rack and set into a baking sheet.
  6. Bake chicken at 375 for approximately 25 – 30 minutes (up to 40 minute for larger chicken breasts), or until the internal temperature reaches 165 degrees with a digital thermometer. Remove from oven and allow to rest for 10 minutes before serving (this little step is very important if you like juicy chicken!).
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Bird’s Nest Breakfast Cups


Bird’s Nest Breakfast Cups

recipe credit



1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

  1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
  2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
  3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
  4. Once they’re finished, take them out and lower the temp of the oven to 350 degrees.
  5. Crack an egg into each of the cups
  6. Top with bacon and a sprinkle of extra cheese
  7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
  8. Slide a knife along the edges to remove from pan when cooled.
Notes:
  • I like to break the yolks in my eggs a bit once I put them into the hash brown cups
  • When I cheat on these, I use the Oscar Meyer Bacon pieces found in the “salad dressing” section of the grocery store. They’re the closest thing to fresh bacon I can find, and all-natural. 🙂
  • You can also experiment with ham, sausage, and veggies to make them your own!

Blackened Chicken and Cilantro Lime Quinoa with Avocado Yogurt Sauce

Blackened Chicken and Cilantro Lime Quinoa with Avocado Yogurt Sauce
recipe credit
2 Boneless Skinless Chicken Breasts
½ Teaspoon of Paprika
¼ Teaspoon of Salt
¼ Teaspoon of Pepper
¼ Teaspoon of Cayenne Pepper
¼ Teaspoon of Onion Powder
¼ Teaspoon of Cumin
1 Teaspoon of Olive Oil
2 Cups of Low Sodium Chicken Stock
1 Cup of Quinoa
Juice and Zest from Two Limes
A Dash of Salt and Pepper
2 Tablespoons of Cilantro, chopped
Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado yogurt sauce to cool it down.
**Avocado Yogurt Sauce: Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

Tortellini with Balsamic Brown Butter

Tortellini with Balsamic Brown Butter
Via Pinterest
(Adapted from Giada DeLaurentis)
Ingredients:

  • 18 to 20 ounces store-bought tortellini or ravioli (pick your favorite flavor!)
  • 6 tablespoons unsalted butter
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup toasted, chopped nuts (walnuts, pecans or pine nuts)
  • 1/4 cup grated Parmesan

Method:
Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions (generally about 2-3 minutes until tender, but still firm to the bite), stirring occasionally. Drain the tortellini.
Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown (and begins to give off a nutty aroma) turn off the heat and remove from the burner. Let cool for about 1 minute. Then gradually (and very carefully!) stir in the balsamic vinegar, salt, and pepper.
Transfer the ravioli to the pan saucepan with the balsamic brown butter and gently stir until combined. Sprinkle nuts and Parmesan over the top. Serve immediately.

Cilantro Lime Shrimp

Cilantro Lime Shrimp

recipe credit: lanascooking.com

Prep Time: 10 minutes

Cook Time: 15 minutes
Total Time: 25 minutes
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 jalapeno, finely chopped
  • ¼ tsp. red pepper flakes
  • ½ tsp. Mexican oregano
  • 2 roma tomatoes, chopped
  • 1 lime, zest and juice
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 pound shrimp, split and deveined
  • 2 Tbsp. chopped cilantro
Melt the butter and oil in a heavy skillet over medium-high heat.
Add the garlic, onion and jalapeño.
Cook, stirring until the onion begins to wilt, approximately 3 minutes.

Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.


**Blogger’s Note: To make GF, omit the bread. We served it on top of GF Brown Rice Spaghetti and it was amazing. Definitely a new favorite in our house! 

Panera Bread’s Signature Mac & Cheese


Panera Bread’s Signature Macaroni & Cheese
Adapted by Head Chef Dan Kish



Ingredients
1 (16-ounce) package of rigati pasta (or other small pasta shells)
¼ cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce

Directions
1.Prepare pasta according to package directions.
2.Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
3.Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
4.Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
5.Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). 

Serves 4 to 6

Chicken & Cheese Lasagna Roll-Ups

Chicken & Cheese Lasagna Roll-Ups

recipe credit:

3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/8 teaspoon white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained – can be made with GF noodles!
1/4 cup grated Parmesan cheese
2 cups Prego Spaghetti Sauce

Preheat oven to 375.

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. Top with remaining spaghetti sauce. Cover & bake for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.

Slow Cooker Korean Beef Tacos

Slow Cooker Korean Beef Tacos (Gluten Free)
serves 6-8
recipe credit: crockpot365

3-4 pounds beef roast (I used a trimmed chuck roast)
1/2 cup brown sugar
1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
1 head garlic (peeled, but leave cloves intact–approx 10 cloves)
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (be careful! use gloves!)
The Directions
Use a 6-quart slow cooker. Okay. This truly can’t be any easier. I didn’t brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,
but it honestly doesn’t matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you’d like.
Cover, and cook on low for 8-10 hours or until meat has fully shredded— you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.
this is how I made my shredded cabbage:
1 bag shredded coleslaw from the grocery store’s produce section
1 tablespoon soy sauce (la choy or tamari wheat-free)
2 tablespoons seasoned rice vinegar
salt and pepper to taste
toss together and serve immediately (it gets too wilty if you make it early in the day)

Panera Grilled Muffaletta Sandwich

Grilled Muffuletta Sandwich INGREDIENTS 1 Panera Asiago Cheese Focaccia (round)
½ cup oil-packed sliced sun-dried tomatoes
4 ounces thinly sliced smoked provolone or mozzarella cheese
2 ½ cups jarred olive salad, drained, and chopped if necessary
3 ounces thinly sliced mortadella (Italian cured sausage)
3 ounces thinly sliced Genoa salami
2 ounces thinly sliced baked ham, preferably smoked Virginia ham

DIRECTIONS Cut Panera Asiago Focaccia in half through the side. Drain some oil from the sun-dried tomatoes and brush over cut sides of bread.

Layer half of cheese on bottom of bread. Layer on half of olive salad. Then all of the mortadella, salami, ham, and sundried tomatoes. Add remaining half of olive salad and remaining half of cheese. Cover with top of bread and compress the sandwich with your hands. Wrap in foil and weight down the foil-wrapped sandwich with a heavy skillet filled with canned goods or another heavy weight. Let stand for 30 minutes or until grill is ready.

Heat a covered grill to medium on one side. For a gas grill, use only light burners on one side. For a charcoal grill, spread hot coals to one side. Put foil-wrapped sandwich on grill over unheated side and weight down with the skillet and a rock or brick to compress. Cover grill and cook until cheese melts, 10 to 15 minutes.

Remove sandwich to a cutting board. Unwrap, cut into wedges like a pizza, and serve.

Serves 4-6
Prep: 5 mins (plus 30 minutes standing time)
Cook: 25 mins

GF "Macaroni Grill" bread

There is a place here in Texas called Ramano’s Macaroni Grill and they serve this incredible bread at the table to munch on while you’re looking at the menu. Served with a plate of olive oil, italian seasoning and mixed with some basalmic vinegar, you won’t be able to put it down.

Using some tips from Gluten Free on a Shoestring and better batter flour I decided to try and make a gluten free version of it for my 4 year old. Well after 4 attempts I nailed it!! I used an 8″ round cake pan to put this loaf into and let it rise and bake in it. It fits nicely into the microwave for the rising and then you can pop it into the oven to cook it in. (I used Nicole Hunn’s method of rising by using the heated wet towel in the microwave and it worked great!) Here is the recipe.

Gee Eff Rosemary Garlic Bread

Makes 1 loaf

1 1/2 tsp. yeast
1 1/2 tsp. sugar
1/2 C. warm water (105°-110°)
1/2 C. better batter flour
1/2 tsp. salt
1 tbs. rosemary
1 tbs. butter (soft)
1 extra large egg white (beaten)

1 tbs. butter and 1 tsp. garlic salt melted together to brush onto the bread 10 min before it’s done cooking.

Place the yeast, sugar and water in the mixing bowl and let dissolve for a few min. It’s ok to stir it if needed. Put in the butter, salt, rosemary and flour. Turn the mixer on low until flour is blended in and then add the egg white. Then turn on mixer full speed for 6 min.
While the dough is mixing grease an 8″ round cake pan and get a floured surface ready. When the done mixing scrape out the dough onto the floured surface. Pat, roll and form the dough into a nice loaf adding more flour if it’s too sticky. Place the formed loaf into the pan and let rise in a warn, draft free area for 30 min.
Pre heat the oven to 375° and bake 15-20 mn. Just before the loaf is done brush it with the melted butter and garlic salt and put it back into the oven until done.