I clipped this out of a magazine so long ago, that I don't remember if it was Southern Living or Better Homes and Garden. Anyway, it's great and every time I make it, I think that we should have company because it's so tasty!
Maple Balsamic Chicken
(4 to 6 Servings)
8 skinned and boned chicken thighs
3/4 tsp salt
3/4 tsp paprika
3/4 tsp dried thyme
1 tbsp olive oil
1 (14 1/2 oz) can chicken broth
1/3 c. maple syrup
1/3 cup balsamic vinegar
1/2 tsp ground black pepper
1/4 tsp ground red pepper
3 tbsp peanut butter
Sprinkle chicken evenly with salt, paprika, and thyme.
Cook chicken in hot oil in large non-stick skillet over medium-high heat 2 minutes on each side or until golden brown. Stir in chicken broth and next 4 ingredients and bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken to a serving platter, and keep war,. Reserve liquid in skillet.
Whisk peanut butter into reserved liquid, and boil over medium-high heat, uncovered, 5-10 minutes or until sauce is thickened. Spoon sauce evenly over chicken.
I serve mine over a bed of brown rice and it soaks up all the yummy sauce.
Monday, September 26, 2011
Sunday, September 25, 2011
Rice Pudding
Rice Pudding reminds me of my grandmother and now my daughter wants it whenever she needs comfort food. I think this makes a great family tradition and how perfect for a gluten free dessert!
This is also a great way to use up that "almost out of date" milk.
Rice Pudding
2 cups cooked rice
2 eggs
1/2 cup sugar
1 1/2 cups milk
1 tsp. vanilla
Beat eggs and add the rest of the ingredients. Pour into a greased pan and sprinkle with cinnamon and sugar. Dot with butter. Bake at 350 degrees for about 30 - 45 minutes or until knife comes out clean in the middle. Serve warm or cold.
This is also a great way to use up that "almost out of date" milk.
Rice Pudding
2 cups cooked rice
2 eggs
1/2 cup sugar
1 1/2 cups milk
1 tsp. vanilla
Beat eggs and add the rest of the ingredients. Pour into a greased pan and sprinkle with cinnamon and sugar. Dot with butter. Bake at 350 degrees for about 30 - 45 minutes or until knife comes out clean in the middle. Serve warm or cold.
Tilapia Veracruz
This recipe originally called for orange roughy, but I always have tilapia on hand. We prefer the taste and the price!
Tilapia Veracruz
2 tsp. olive oil
1 cup sliced onion
2 cloves garlic (you know by now that I NEVER put garlic in anything!)
1 cup sliced yellow, red or green pepper
1 (14 1/2 oz) can Mexican style stewed tomatoes with jalapeno (if I don't have this kind, I use regular stewed tomatoes and add seasonings of my choice and lots of times I use Italian seasoning in this Mexican dish)
4 - 4 oz fish fillets - orange roughy, tilapia or any other white fish
dash of ground red pepper
dash of paprika
Heat oil in large skillet over medium heat. Add onions and garlic; saute about 7 minutes or until tender. Add bell pepper and tomatoes; cook over medium high heat for 3 minutes. Add fish, sprinkle with paprika and red pepper. Cover, reduce heat and simmer 5 minutes.
Turn fish over and simmer an additional 5 minutes or until fish flakes easily when tested with a fork. Transfer fish to a plate to keep warm. Cook reserved sauce over medium high heat and cook 3 minutes or until thickened. Spoon sauce over fish.
We like to serve this over gluten free pasta and top with a sprinkle of Parmesan cheese.
This says it is 4 servings, but men will want 2 pieces of fish!
Tilapia Veracruz
2 tsp. olive oil
1 cup sliced onion
2 cloves garlic (you know by now that I NEVER put garlic in anything!)
1 cup sliced yellow, red or green pepper
1 (14 1/2 oz) can Mexican style stewed tomatoes with jalapeno (if I don't have this kind, I use regular stewed tomatoes and add seasonings of my choice and lots of times I use Italian seasoning in this Mexican dish)
4 - 4 oz fish fillets - orange roughy, tilapia or any other white fish
dash of ground red pepper
dash of paprika
Heat oil in large skillet over medium heat. Add onions and garlic; saute about 7 minutes or until tender. Add bell pepper and tomatoes; cook over medium high heat for 3 minutes. Add fish, sprinkle with paprika and red pepper. Cover, reduce heat and simmer 5 minutes.
Turn fish over and simmer an additional 5 minutes or until fish flakes easily when tested with a fork. Transfer fish to a plate to keep warm. Cook reserved sauce over medium high heat and cook 3 minutes or until thickened. Spoon sauce over fish.
We like to serve this over gluten free pasta and top with a sprinkle of Parmesan cheese.
This says it is 4 servings, but men will want 2 pieces of fish!
Monday, September 12, 2011
German Potato Salad
8 to 10 medium new potatoes
Pinch salt
1/4 medium onion, finely chopeed
1 tbsp. bacon drippings
1 tbsp. corn starch
1 cup vinegar
1/2 cup water
3/4 cup sugar
8 pieces crisp bacon- crumbled
Chopped parsley for garnish - (I used green onions from mustard sauce recipe)
Boil unpeeled potatoes in enough water to cover. Add salt. Cook until almost done, then let potatoes cool and cut into thin slices. Mix potatoes and onions.
To make sauce: Warm the drippings and add cornstarch stirring constantly. Mix well vinegar, water and sugar. Add to drippings and cornstarch. Stir until it thickens. (If this doesn't thicken, then make a paste with a little water and another tbsp of cornstarch, then pour into mixture). I have found that cornstarch thickens a little differently from flour and I have to tweek the thickening process.
Pour sauce over potatoes and onions. Refrigerate for at least 12 hours. Warm slightly before serving. Add bacon curmbles and mix well. Garnish with parsley or green onion.
This is great cold for leftovers!
Pinch salt
1/4 medium onion, finely chopeed
1 tbsp. bacon drippings
1 tbsp. corn starch
1 cup vinegar
1/2 cup water
3/4 cup sugar
8 pieces crisp bacon- crumbled
Chopped parsley for garnish - (I used green onions from mustard sauce recipe)
Boil unpeeled potatoes in enough water to cover. Add salt. Cook until almost done, then let potatoes cool and cut into thin slices. Mix potatoes and onions.
To make sauce: Warm the drippings and add cornstarch stirring constantly. Mix well vinegar, water and sugar. Add to drippings and cornstarch. Stir until it thickens. (If this doesn't thicken, then make a paste with a little water and another tbsp of cornstarch, then pour into mixture). I have found that cornstarch thickens a little differently from flour and I have to tweek the thickening process.
Pour sauce over potatoes and onions. Refrigerate for at least 12 hours. Warm slightly before serving. Add bacon curmbles and mix well. Garnish with parsley or green onion.
This is great cold for leftovers!
Pork Tenderloin with Mustard Sauce
I had a party on Saturday night and I don't think anyone knew that they were eating a gluten free meal! Well... I did make 2 huge pans of homemade rolls that WERE NOT gluten free. It was torture to make the dough, watch it rise, roll out those ball of goodness and then watch them brown to perfection in the oven. However, it did make me feel good to watch all those folks gobble them up!! So, for the rest of the meal, I had this wonderful pork tenderloin, German potato salad and someone brought a yummy salad. I turned on the chocolate fountain and had lots of wonderful things to dip in it. A great night!
Pork Tenderloin with Mustard Sauce
1/4 cup soy sauce (make sure it's gfree)
1/4 cup bourbon ( I looked online and it said that Member's Mark was gfree)
2 tbsp. brown sugar
3 pounds pork tenderloin
1 tbsp. dry mustard
1 1/4 tsp. vinegar
1/3 cup sour cream
1/3 cup mayonnaise
1 tbsp. chopped green onions
salt to taste
Combine first three ingredients (soy, bourbon, brown sugar) for marinade mixture. Marinate pork for several hours, turning occasionally. I marinated mine overnight. Remove pork from the marinade, roast in a preheated oven at 325 degrees for 45 mins to 1 hours, basting frequently.
Mustard Sauce: Dissolve mustard in vinegar and mix with sour cream and mayonnaise. Fold in green onions and salt. I made this the day ahead.
Let meat stand a few minutes, carve into medallions, serve with mustard sauce.
One thing great about this recipe is that it is hard to mess up-- which is always a good thing when company is coming!!
Pork Tenderloin with Mustard Sauce
1/4 cup soy sauce (make sure it's gfree)
1/4 cup bourbon ( I looked online and it said that Member's Mark was gfree)
2 tbsp. brown sugar
3 pounds pork tenderloin
1 tbsp. dry mustard
1 1/4 tsp. vinegar
1/3 cup sour cream
1/3 cup mayonnaise
1 tbsp. chopped green onions
salt to taste
Combine first three ingredients (soy, bourbon, brown sugar) for marinade mixture. Marinate pork for several hours, turning occasionally. I marinated mine overnight. Remove pork from the marinade, roast in a preheated oven at 325 degrees for 45 mins to 1 hours, basting frequently.
Mustard Sauce: Dissolve mustard in vinegar and mix with sour cream and mayonnaise. Fold in green onions and salt. I made this the day ahead.
Let meat stand a few minutes, carve into medallions, serve with mustard sauce.
One thing great about this recipe is that it is hard to mess up-- which is always a good thing when company is coming!!
Tuesday, September 6, 2011
Crockpot French Dip Sandwiches
We had this a few nights ago. It's super easy and we all love it!
Crockpot French Dip Sandwiches
1 (3 to 4 pound) boneless chuck roast, trimmed
1/2 cup soy sauce -of course make sure it is gfree!
1 can beef broth - gfree
1 bay leaf
3 to 4 peppercorns
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 tsp garlic powder - I never put garlic in anything I cook because of a bad reaction to it!
1 large onion thinly sliced
I served mine on Udi's hamburger buns and then French bread for the non gluten folks
Place roast and onions in crockpot. Combine the rest of the ingredients (of course, not the rolls) and pour over the roast. Add water until the roast is almost covered. Cook covered on low for 7 hours or until very tender. Remove roast and shred with a fork. (Reserve onions and broth.) We make our sandwiches with a little horseradish and mayo mix, then meat and onions. Use little bowls of the juice on the side for dipping.
Crockpot French Dip Sandwiches
1 (3 to 4 pound) boneless chuck roast, trimmed
1/2 cup soy sauce -of course make sure it is gfree!
1 can beef broth - gfree
1 bay leaf
3 to 4 peppercorns
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 tsp garlic powder - I never put garlic in anything I cook because of a bad reaction to it!
1 large onion thinly sliced
I served mine on Udi's hamburger buns and then French bread for the non gluten folks
Place roast and onions in crockpot. Combine the rest of the ingredients (of course, not the rolls) and pour over the roast. Add water until the roast is almost covered. Cook covered on low for 7 hours or until very tender. Remove roast and shred with a fork. (Reserve onions and broth.) We make our sandwiches with a little horseradish and mayo mix, then meat and onions. Use little bowls of the juice on the side for dipping.
Sunday, September 4, 2011
A Cold and Lemon Bars
Yesterday, I had a rotten cold and everything I tried to eat tasted awful. About 3:00 in the afternoon, all of a sudden, I had a craving for lemon bars. Random craving. I made some and that is what has sustained me for the last 24 hours. A cold CAN have a silver lining!!
Lemon Bars
Make 1 cup of baking mix. I used:
1/2 cup white rice flour
1/4 cup sweet rice flour
1/4 cup cornstarch
Add:
1/2 tsp xanthum gum
1/4 cup powdered sugar
Stir to combine dry ingredients.
Then add:
1 stick butter (1/2 cup)
Cut this into small pieces and then use a pastry blender, food processor, or plain old fork to blend this until mealy. Stir in 2 tablespoons of water to make a dough.
Pat out crust into a 9 inch square pan that has been sprayed with Pam. Bake at 350 degrees for about 15 mins. Crust will not be brown.
Filling:
2 eggs, slightly beaten
2 TBS. lemon juice
1/2 tsp baking powder
1 cup sugar
2 TBS. white rice flour
Mix filling and pour over baked crust. Bake at 350 degrees for 25- 30 minutes or until slightly brown. When cool, sprinkle with powdered sugar.
Lemon Bars
Make 1 cup of baking mix. I used:
1/2 cup white rice flour
1/4 cup sweet rice flour
1/4 cup cornstarch
Add:
1/2 tsp xanthum gum
1/4 cup powdered sugar
Stir to combine dry ingredients.
Then add:
1 stick butter (1/2 cup)
Cut this into small pieces and then use a pastry blender, food processor, or plain old fork to blend this until mealy. Stir in 2 tablespoons of water to make a dough.
Pat out crust into a 9 inch square pan that has been sprayed with Pam. Bake at 350 degrees for about 15 mins. Crust will not be brown.
Filling:
2 eggs, slightly beaten
2 TBS. lemon juice
1/2 tsp baking powder
1 cup sugar
2 TBS. white rice flour
Mix filling and pour over baked crust. Bake at 350 degrees for 25- 30 minutes or until slightly brown. When cool, sprinkle with powdered sugar.
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