I love orange marmalade. Not on toast or anything….that would be gross! I’ve learned that there are several good uses for the stuff from sauces to desserts. Here is a recipe for some asian chicken that has a spicy orange sauce. I served this over some fluffy brown rice and small salad on the side. The family seemed to enjoy it.
Spicy Orange Sauce Ingredients:
1c orange juice
1/2 c light brown sugar
4 T orange marmalade
2 T gluten-free soy sauce
3 T vegetable oil (divided)
1/2 tsp minced flat leaf parsley
1/4 tsp red pepper flakes
1 small clove minced garlic
1/8 tsp dried thyme
1 T rice vinegar
3 chicken breasts cut into 1 inch chunks
1/4 c cornstarch
salt and freshly ground pepper
4 oz baby bella mushrooms chopped
1/2 red bell pepper chopped
1/2 yellow bell pepper chopped
Comine 1 T veg oil, orange juice, marmalade, soy sauce, parsley, red pepper flakes, garlic, thyme and brown sugar in small saucepan and simmer over medium-low heat for 15 minutes or until thick. Remove from heat and add rice vinegar. Put cornstarch in a small paper bag or ziploc bag and season with salt and pepper. Add cornstarch and shake chicken to coat. Heat large wok or skillet with 2
T veg oil over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove from pan and drain on paper towels. Add vegies to wok or skillet and season with salt and pepper. Cook 3-5 minutes until softened (add more oil to your pan if needed). Pour chicken back into wok or skillet and add your sauce to pan. Cook 1-2 minutes until heated through.
I was trying to think of some other way to use some smoked sausage rather than our usual red beans and rice or sweet and sour sausage recipe so I came up with this italian pasta dish. It was really tasty and had that satisfying feeling of comfort food. The smoky sausage and crispy prosciutto added a really nice flavor to the veggies and pasta.
7 oz smoked sausage sliced
3 oz proscuitto
6 oz baby bella mushrooms chopped
14 oz SamMills Pasta d’oro Penne Rigate (or other gluten-free penne)
1/4 c chopped italian parsley
1/4 c grated parmesan cheese
2 cloves garlic chopped
2 T olive oil
10 oz fresh spinach
1C shredded mozzarella cheese
salt and freshly ground pepper
1 tsp tuscan or italian seasoning
10 oz package of grape tomatoes (slice each in half)
2T of fresh basil chopped
Toss tomatoes with 1T of olive oil and season with salt and pepper. Roast in a 400F oven on a baking sheet for 10-12 minutes until softened and then set aside. Boil pasta according to directions on package. Spray a casserole dish with non-stick cooking spray. In a large dutch oven or pot on the stove heat 1T of olive oil over medium-high heat. Add prosciutto and cook until crispy. Drain with slotted spoon and set on paper towels. Cook sausage slices in same oil until browned on both sides and then drain on paper towels. Next add your mushrooms and garlic pot and season with salt and pepper. Cook for 2-3 minutes and then add spinach. Cook for another 1-2 minutes until spinach is wilted. Drain pasta and add to the pot with veggies. Add sausage, tomatoes, parsley, basil and parmesan cheese. Cook for 1-2 minutes. Pour pasta into casserole dish and cover with mozzarella cheese. Cook in oven for 3-5 minutes until cheese is melted.
I heard a coworker talking last week about Chick Fil A‘s new grilled chicken nuggets and I thought I had died and gone to heaven. Could this be? A gluten-free chicken nugget option with gluten-free dipping sauces? I was intrigued, but I patiently waited and ordered them this week for lunch from the Roswell Road (Sandy Springs) location. I decided to also order a side salad and waffle fries since I didn’t know the size of the grilled nuggets. Boy, am I certainly glad I did that because if I had just ordered the six pack nuggets and salad I would still be starving right now. These nuggets are on the small side so make sure you order more of them or plenty of sides to fill you up. The nuggets do deliver on taste though. They are well seasoned and juicy and did I mention they are GLUTEN-FREE?
Your kids can enjoy these nuggets as a much healthier alternatives in a kid’s meal served with squeezable applesauce and milk.
My Mom and brother love mexican food. If they could they would probably choose to eat it every night of the week. Over the weekend we decided to tackle making enchiladas with a homemade simple enchilada sauce. The result, according to my mother, were some of the best enchiladas she has ever had. I think these would be even better made with shredded beef or chicken, but we made them with ground beef. I served them with spanish rice, black beans and some homemade guacamole.
1 T vegetable or canola oil
1 lb ground chuck or sirloin
1 1/2 c chopped yellow or white onion
12 corn tortillas
3 c shredded cheddar/jack cheese
2 T sliced black olives
3 scallions thinly sliced
Preheat oven to 350 F. Spray a 13X9 pan with non-stick cooking spray. Brown beef in oil and then add onion and cook until softened. Drain off fat. Add 1/2 c enchilada sauce to 13X9 pan. Assemble enchiladas by adding beef mixture and about 1 T of sauce inside. Roll up enchiladas and place seam side down in 13X9 pan. Drizzle with more sauce and cover with foil. Bake for 30 minutes and then remove foil and add cheese, olives and scallions and bake for 5 more minutes or until cheese is thoroughly melted.
Enchilada Sauce Ingredients:
1/4 c vegetable oil
2 T all-purpose gluten-free flour (I used Bob’s Red Mill)
2 T chili powder
8 oz can tomato sauce
1 1/2 c chicken broth‘
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
Heat oil in large saucepan over medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, broth and other spices. Stir until smooth and continue to simmer over medium heat for 10 minutes. Sauce should become slightly thickened.
It seems like forever since I’ve had coconut shrimp. I love seafood, but it’s a pain to peel the shrimp, devein them, make the batter and then the mess they make when frying them. I decided to forge ahead anyway and with the help of my five year old daughter we peeled them in no time. I deveined and butterflied them and then made the batter. After dipping them in the batter and then coconut we were ready to fry. I threw together a homemade dipping sauce and it was really yummy with these shrimp. My husband gently reminded me to write down the recipe for the dipping sauce so we won’t forget how to make it. Here it is:
Coconut Shrimp Ingredients:
1 lb large shrimp peeled, deveined and butterflied (leave tails on)
1/4 c rice flour
1/4 c cornstarch
1/4 tsp salt
1 tsp baking powder
1/4 tsp cayenne pepper
1/3 c cold coconut water or regular cold water
1/2 c dry shredded unsweetened coconut
1 c canola oil
Mix all dry ingredients for batter and then crack an egg into mixture. Add your water stirring to break the yolk and form a fairly smooth batter. Spread coconut on a plate and set beside batter. Dip shrimp in batter and then coconut. Place on a plate near the stove. Heat oil over medium-high heat. Test your oil by frying a drop of batter in. If it sizzles and cooks it is ready. Fry shrimp in batches so you don’t overcrowd the pan. You’ll want to cook the shrimp for about 30-40 seconds in total and then remove when it is golden brown.
Orange Chili Dipping Sauce Ingredients:
1/2 c thai garlic chili sauce (found on the ethnic foods aisle with the other asian ingredients)
1 T gluten-free soy sauce
1 tsp rice wine vinegar
1/3 c orange marmalade
Put all ingredients in a small saucepan over the stove and heat to warm through then turn off heat. Serve with warm coconut shrimp.
The best thing on my plate for this breakfast was the gluten-free biscuits coated in butter and strawberry jam. Oh, how I’ve missed homemade biscuits, but this recipe is flaky and delicious.
1 1/2 c white rice flour plus more for rolling
3/4 c tapioca starch
1 T baking powder
1 tsp fine sea salt
6 T cold unsalted butter cut into pieces
3/4 c skim milk
Preheat oven to 400F. Line a baking sheet with a silicone mat or parchment paper. Whisk together flour, starch, baking powder and salt. Cut in the butter with a pastry cutter or two knives. Make sure you leave some larger pieces of butter in the mixture. Add the milk starting with a 1/2 c at a time mixing until the dough comes together. Put some flour on your work surface and dump out the dough. Knead a few times and then roll it out to 1/2 inch thickness. Cut into biscuits using a biscuit cutter. You can gently reform the dough to make additional biscuits. Bake for 15-20 minutes until lightly browned. Serve warm.
Good news! Apparently Johnny’s New York Style Pizza is now carrying gluten-free 10″ pizzas at a cost of $8.99. Bad news is this is only happening at “participating” locations. After talking to one of the restaurant managers I found out it is up to each restaurant owner as to whether they will carry the gluten-free crust or not.
I called a few of the restaurants located near my office and my home and this was the result:
NO, GLUTEN-FREE PIZZA AT
Acworth, Kennesaw/Barrett Pkwy, Sandy Springs
YES, GLUTEN-FREE PIZZA AT
Dallas/East Paulding, Hiram, Kennesaw Cherokee St, Marietta/Dallas Hwy
They do warn on their website that a small amount of cross contamination can occur in a flour rich environment so if a small amount of gluten can be harmful to you they recommend that you avoid this product.
Has anyone tried this crust yet and if so what was your opinion of the taste/quality and cross contamination?
So, I finished my first ever 5k right before Thanksgiving and for those that followed along you know that my closet was pathetically lacking a good running shoe. I ran the race in some white tennis shoes I had that really weren’t designed for running, but that didn’t stop me from completing the race.
I’m pretty frugal so I wasn’t going to buy another pair of shoes unless I saw a good deal so this past weekend I made my purchase of these babies:
As soon as I brought them home my husband gently reminded me that I could now throw out the tired brown tennis shoes that he despised. I dutifully obliged him and tossed the “humilated husband” pair in the trash heap. I wore my new running shoes all weekend and I have to say they are so much more comfortable than my other shoes. I even took them around the track on a light jog once to test them out.
My hubby approved of these shoes so I guess he won’t be embarrassed to be out with me in public in them. So…..how do you like me now?
Yesterday I was in a mediterranean mood so I decided to make some roman chicken and it turned out favoloso! The crispy proscuitto and sauteed peppers and garlic are enough to make anyone’s mouth water. Give it a try!
4 large skinless chicken breasts
1/2 tsp salt plus 1 tsp
1/2 tsp freshly ground pepper plus 1 tsp
1/4 c olive oil
1 red bell pepper sliced
1 yellow bell pepper sliced
3 oz prosciutto chopped
2 cloves of garlic chopped
15 oz can diced tomatoes with basil, garlic and oregano
1/2 c white wine
1 T fresh thyme leaves
1/2 tsp dried oregano
1/2 c chicken stock
2 T capers
1/4 c flat-leaf parsley chopped
Season chicken with 1/2 tsp each of salt and pepper. Heat olive oil in large heavy skillet over medium heat. Once oil has gotten hot cook chicken until browned on both sides. Remove chicken from the pan and set aside. Add peppers and prosciutto and cook until prosciutto is crispy. Add garlic and cook for 1 minute. Add your tomatoes, wine and herbs scraping up the bits in the bottom of the pan. Return the chicken to the pan and add your stock. Bring to a boil and reduce heat to low and simmer for 20-30 minutes until chicken is cooked through. Add capers and parsley and serve immediately.
I served this dish over some fluffy white rice and then some vegetables. You could also pair it nicely with a yummy salad.
Yesterday I was feeling like some brunch food for lunch so after a great service at Freedom Church I whipped up this hashbrown, poached egg concoction and it was divine! It really hit the spot and gave me the energy to root for my two favorite football teams: Atlanta Falcons and Denver Broncos. I hope they both pull out a victory!
2 medium idaho potatoes shredded in a food processor and then drained in a kitchen towel to get out most of the water
1 scallion sliced on the bias
1/2 c shredded cheddar cheese
3 strips of bacon chopped and crisped up
2 poached eggs
vegetable oil or shortening (2-4 T)
salt and pepper
Heat oil over medium-high heat and crisp potatoes in 2 batches. While the potatoes are cooking season them with salt and pepper. Once browned on one side flip over and then melt half the cheese on your first batch. Cook your second batch of potatoes in the same fashion. Place potatoes on plate and then top with the two poached eggs, scallion, bacon and season the eggs lightly with salt and pepper.