GLUTEN FREE OVEN FRIED CHICKEN! GLU

BETTER BATTER SEASONED FLOUR ROCKS! CHECK IT OUT MY GF FRIENDS!

CHICKEN POT PIE MINUS THE PIE

SAUTEE A FEW SLICES PROSCIUTTO (CUT IN STRIPS) IN EVOO. ADD FROZEN, ROASTED CORN AND COOK A FEW MINS. ADD CHOPPED CHICKEN (USE A ROTISSERIE!) , SALT AND PEPPER. POUR IN 1 C. CHICKEN STOCK AND LET REDUCE. ADD A FEW TABLESPOONS OF HEAVY CREAM TO THICKEN. ADD CHOPPED SCALLIONS AND SERVE OVER BROWN RICE.

CHICKEN COQ AU VIN....AGAIN!

YUP! IT'S THAT GOOD WE ARE HAVING IT AGAIN!!!! TRY THIS ONE!!!!

Coq au Vin

• 3 lb chicken parts
• 1 T vegetable oil (I USED EVOO)
• 3 T unsalted butter, divided
• 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
• 2 T finely chopped shallot
• 4 medium carrots, halved diagonally (WHEN OUT I SUBSTITUTE PARSNIPS)
• 1 cup dry white wine
• 1 1/2 lb small red potatoes
• 2 T finely chopped flat-leaf parsley
• 1/2 cup heavy cream (I USED A SMIDGE LESS)
• fresh lemon juice, to taste

1. Preheat oven to 350F with rack in the middle.
2. Pat chicken dry and sprinkle with 1 t salt and a rounded 3/4 t pepper. Heat oil with 1 T butter in a wide 3 1/2 – 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
3. Meanwhile, wash leeks and pat dry.
4. Pour off fat from pot, then cook leeks, shallot, and 1/4 t salt in the remaining 2 T butter, covered, over medium-low heat, stirring occasionally, until leeks are pale and golden, 5-7 minutes. Add chicken, skin sides up (with juices from plate), carrots and wine and boil until liquid is reduced by half, 3-4 minutes.
5. Cover pot and braise chicken in oven until cooked through, 20-25 minutes. (** BAKED MINE 1 HOUR)
6. While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2-3 qt saucepan. Bring to a boil, then simmer until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley; shake to coat.
7. Stir heavy cream into chicken mixture. Season with salt, pepper and lemon juice, then add potatoes. adapted from the wicked noodle from a gourmet magazine recipe

POTATOES.....BOIL UNTIL TENDER...MIX WITH BUTTER, CHOPPED PARSLEY, CHOPPED GARLIC, CHOPPED SCALLIONS, SALT AND PEPPER! YUMMMMMMMMY!

CHICKEN COQ AU VIN

THIS DISH IS NOTHING SHORT OF AMAZING. IT IS 100% RESTAURANT QUALITY!!!

Coq au Vin

• 3 lb chicken parts
• 1 T vegetable oil (I USED EVOO)
• 3 T unsalted butter, divided
• 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
• 2 T finely chopped shallot
• 4 medium carrots, halved diagonally (WHEN OUT I SUBSTITUTE PARSNIPS)
• 1 cup dry white wine
• 1 1/2 lb small red potatoes
• 2 T finely chopped flat-leaf parsley
• 1/2 cup heavy cream (I USED A SMIDGE LESS)
• fresh lemon juice, to taste

1. Preheat oven to 350F with rack in the middle.
2. Pat chicken dry and sprinkle with 1 t salt and a rounded 3/4 t pepper. Heat oil with 1 T butter in a wide 3 1/2 – 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
3. Meanwhile, wash leeks and pat dry.
4. Pour off fat from pot, then cook leeks, shallot, and 1/4 t salt in the remaining 2 T butter, covered, over medium-low heat, stirring occasionally, until leeks are pale and golden, 5-7 minutes. Add chicken, skin sides up (with juices from plate), carrots and wine and boil until liquid is reduced by half, 3-4 minutes.
5. Cover pot and braise chicken in oven until cooked through, 20-25 minutes. (** BAKED MINE 1 HOUR)
6. While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2-3 qt saucepan. Bring to a boil, then simmer until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley; shake to coat.
7. Stir heavy cream into chicken mixture. Season with salt, pepper and lemon juice, then add potatoes. adapted from the wicked noodle from a gourmet magazine recipe

DINNER TIME!

DINNER TIME! CHICKEN CUTLETS COATED WITH PARMESAN CHEESE, MOZZARELLA AND BREAD CRUMBS SERVED WITH ROSEMARY GLAZED CARROTS TOPPED WITH ALMONDS & SCALLIONS!!!!!! CUTLETS WERE COOKED IN MAC NUT OIL....TRY IT FOR A HEALTHIER FRYING OPTION!!!!!! DELISH! ♥
RECIPES TIME........EASY, EASY EASY!!!!!!

FOR THE CHICKEN-I MIXED GLUTEN FREE ALEIA'S BREAD CRUMBS, GRATED PARMESAN CHEESE, AND SHREDDED MOZZARELLA. I DIDN'T EVEN EGG THE CHICKEN FIRST! SO SIMPLE. PRESSED IT RIGHT ONTO THE PLATE OF COATING AND DREDGED BOTH SIDES. I HEATED MAC NUT OIL IN A HOT SKILLET AND FRIED TILL GOLDEN. ADD SOME KOSHER SALT!!!

FOR THE CARROTS-PEEL AND SLICE ON A DIAGONAL. LAY IN A LARGE SKILLET WITH ENOUGH WATER TO ALMOST COVER THEM. BRING TO A BOIL AND THEN LOWER TO A SIMMER. COVER LOOSELY AND COOK UNTIL CARROTS ARE SOFT. MAY NEED TO ADD MORE WATER AS IT COOKS. ONCE SOFT AND WATER HAS EVAPORATED, ADD 1T. BUTTER, SALT, PEPPER, ROSEMARY SPRIGS AND ALMONDS, TOSS TO MARRY THE FLAVORS AND EAT UP!!!! ADD CHOPPED SCALLIONS FOR DECOR AND YUMMINESS!

CHICKEN STRIPS IN A COGNAC CREAM SAUCE WITH GLAZED CARROTS OVER BROWN RICE

WANT THE RECIPE? so easy and beyond delish!

COAT ONE PACK CHICKEN STRIPS IN CORNSTARCH. HEAT EVOO IN SKILLET AND PAN FRY TO BROWN BOTH SIDES. ADD SALT AND PEPPER. REMOVE TO A PLATE. TO THE SKILLET ADD 1/2C. CHICKEN BROTH AND 2T. COGNAC. LET SIMMER DOWN A BIT AND ADD A SPLASH OF CREAM. REDUCE AND RETURN THE CHICKEN TO THE SKILLET TO COAT IN SAUCE. SERVE OVER BROWN RICE.

CARROTS-SLICE AND COOK IN A FRYING PAN WITH WATER UNTIL SOFT AND WATER IS GONE. ADD PAT BUTTER TO COAT AND SALT, PEPPER.

LINKING AT BRUCREW

BETTER BATTER SEASONED FLOUR

CHICKEN CUTLETS ....OVEN FRIED WITH BETTER BATTER SEASONED FLOUR....TOPPED WITH GOJI BERRIES, SCALLIONS AND PIGNOLI NUTS
CHICKEN STRIPS MADE WITH BETTER BATTER SEASONED FLOUR

DON'T YOU WANT A BITE?
HOW LUCKY AM I??? I RECEIVED SAMPLES OF SOME GF PRODUCTS FROM BETTER BATTER!!!!! HAVING ALREADY BOUGHT 25 POUNDS OF THEIR FLOUR I WAS EXCITED TO TRY SOME OF THEIR OTHER PRODUCTS. I AM NOT BEING PAID TO ENDORSE THESE PRODUCTS-I AM GIVING MY HONEST OPINION!

THIS FIRST SAMPLE IS FOR THE BETTER BATTER SEASONED FLOUR. THE RESULTS WERE BEYOND AMAZING. MY HUBBY AND I KEPT SAYING IT REMINDED US OF WHAT THE KENTUCKY FRIED CHICKEN COATING USED TO TASTE LIKE WHEN WE WERE LITTLE. IF YOU CAN GET YOUR HANDS ON THIS SEASONED FLOUR...IT'S A NO BRAINER!! YOU WILL LOVE IT!!! I USED IT ON BOTH SMALL CHICKEN FINGER BITES AND A SECOND NIGHT ON LARGER CUTLETS. FOR BOTH I FOLLOWED THE PACKAGE DIRECTIONS FOR OVEN FRYING. SPECTACULAR!!!! THANK YOU BETTER BATTER!!!!!

MAPLE SYRUP CHICKEN MADE EVEN FASTER

THE INSPIRATION FOR THIS DISH CAME FROM MY FRIEND LIZ AT THIS SKINNY CHICK CAN BAKE. THE ORIGINAL RECIPE IS AMAZING. I HAVE MADE IT MANY TIMES-POSTED HERE. TONIGHT'S QUICKER VERSION CAME ABOUT BASED ON THE INGREDIENTS I HAD ON HAND. I AM OUT OF CHICKEN BROTH (I KNOW, CAN YOU IMAGINE???) SO I USED WHITE WINE INSTEAD! I ALSO USED STIR FRY STRIPS INSTEAD OF BONE-IN MAKING THIS A PERFECT WEEKNIGHT DINNER!!! FROM START TO FINISH, YOUR FAMILY CAN BE EATING THIS IN LESS THAN 20 MINUTES!!!!

RECIPE AS I MADE IT....
1 PACKAGE STIR FRY BONELESS CHICKEN STRIPS (I USED BELL AND EVANS)
EVOO, SALT, PEPPER
1/2C. MAPLE SYRUP
1/2C. WHITE WINE
2 T. APPLE CIDER VINEGAR
2T. STONE GROUND MUSTARD
BUNCH OF SCALLIONS, CHOPPED

HEAT EVOO IN PAN AND BROWN CHICKEN STRIPS ON BOTH SIDES. SEASON WITH SALT AND PEPPER AND TRANSFER THEM TO A SMALL PYREX. PREHEAT OVEN TO 400 DEGREES. TO THE HOT PAN, CAREFULLY ADD THE WINE AND SYRUP AND LET SIMMER. AD CIDER VINEGAR AND MUSTARD AND WHISK. POUR OVER CHICKEN AND BAKE 10-12 MINS. SERVE OVER BROWN RICE. FOR AN EVEN QUICKER RICE, CHECK OUT THIS PACKAGE FROM TRADER JOES!!!!



LINKED AT CUPS BY KIM

LINKED AT SIMPLY LIVING

OOH LA LA LEMON CHICKEN!!!!

1 PACKAGE BONELESS CHICKEN BREASTS, CUT IN CHUNKS
1 TABLESPOON SOY SAUCE
CORNSTARCH TO COAT
EVOO
3 LEMONS, JUICE ALL 3 AND ZEST 1
1/2C. WHITE WINE
2T. BUTTER
BUNCH OF SCALLIONS

PLACE CHICKEN CHUNKS IN A LARGE ZIPLOC AND POUR IN SOY SAUCE. SHAKE TO COAT THE CHICKEN AND LET SIT A FEW MINUTES. POUR ENOUGH CORNSTARCH INTO THE BAG TO COAT ALL OF THE PIECES. SHAKE IT UP.

HEAT EVOO IN FRYING PAN AND ADD CHICKEN PIECES. COOK UNTIL BROWN. ADD WINE, ZEST, LEMON JUICE AND BUTTER. LET COOK TO REDUCE UNTIL CHICKEN IS COOKED THROUGH. TOP WITH SCALLIONS!
A HUGS AND COOKIES ORIGINAL!Linking up at successful together.

APPLE BALSAMIC CHICKEN

SECRET RECIPE CLUB REVEAL!!!

THE STAR INGREDIENTS! WHAT COULD IT BE?

HOW ABOUT CHICKEN WITH APPLE BALSAMIC CREAM SAUCE? OH YEAHHHH!!!!

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

I GO CRAZY WHEN I RECEIVE MY NEXT BLOG ASSIGNMENT.

THIS MONTH, I RECEIVED THE PINK APRON BLOG . KELLY HAS A BEAUTIFUL BLOG AND I HAD SO MUCH FUN "SNEAKING AROUND" THROUGH HER POSTS! SO MANY YUMMY TREATS BUT THIS MONTH I FELT LIKE GOING WITH A MORE SAVORY DISH. I CHOSE A CHICKEN DINNER COOKED WITH APPLES, ONIONS AND BALSAMIC. IT HAD SOME HEAVY CREAM IN IT AND OF COURSE, THAT SEALED THE DEAL FOR ME! THIS DINNER WAS A HIT IN MY HOUSE. THE USUAL 3 OF US ATE IT AND LOVED IT BUT THIS TIME EVEN MY PICKIEST EATER SON LOVED IT, TOO. OBVIOUSLY I WILL BE MAKING THIS DISH AGAIN VERY SOON!!!!!! THANKS FOR GETTING JADEN TO EAT SOME HOME COOKING, KELLY!!!

(MY OWN ADAPTATIONS ARE IN BLUE) AND THE RECIPE IS FROM KELLY @ http://www.pink-apron.com/


Chicken with Apple Balsamic Cream Sauce
Adapted from Cooking Light
Serves 4
Ingredients:

-4 (4-ounce) skinless, boneless chicken breast halves
-1/2 teaspoon salt
-1/4 teaspoon black pepper,
-1 teaspoon butter
-1 teaspoon olive oil
-1 half sweet onion, thinly sliced
-1 medium cooking apple (I USED BRAEBURN), cored, halved and thinly sliced
-3/4 cup fat-free, low sodium chicken broth
-2 tablespoons apple balsamic (I USED REGULAR BALSAMIC)
-2 tablespoons whipping cream
-1 tablespoon chopped fresh parsley (I USED CHIVES)

Method:

Season chicken with salt and pepper on both sides. Heat the butter and oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side, or until chicken is cooked through. Remove from pan; keep warm. Add onions and apples to the pan and saute 1 minute. Reduce heat to medium-low. Stir in chicken broth and vinegar, and cook until apples and onions have softened, about 4 minutes . Remove from the heat and stir in whipping cream. Serve sauce with the chicken. Sprinkle with parsley.

MAPLE SYRUP CHICKEN!!!!!!!!!!!!!!!! OMG!!!

ANY RECIPE FROM MY FRIEND LIZ IS A WINNER!!! THIS CHICKEN IS JUST ANOTHER EXAMPLE.

Maple Mustard Glazed Chicken...FROM THAT SKINNY CHICK CAN BAKE adapted from Cooking Light via The Mom Chef

1-2 tablespoons olive oil

6 bone in/skin on chicken breasts

Salt and pepper to taste

1/2 cup chicken broth

1/2 cup real maple syrup

1 heaping tablespoon fresh thyme leaves (I USED ROSEMARY)

4 garlic cloves, thinly sliced

2 tablespoons cider vinegar

2 tablespoons stone ground mustard

Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.

In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, and sauté on both sides till nicely browned. Remove chicken from pan. Add broth, maple syrup, thyme and garlic. Bring to a boil, stirring frequently for a couple minutes. Add vinegar and mustard and cook for another minute.

Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through.

Serves 6.

FOR THE GREEN BEANS I TRIMMED SOME FRESH BEANS AND RESERVED SOME SAUCE FROM THE CHICKEN IN THE PAN. I COOKED THEM IN THE SAUCE FOR A FEW MINS. THROW IN SOME ALMONDS, TOO!!

OLIVE CHICKEN

OLIVE CHICKEN...NOT JUST FOR OLIVE LOVERS! PROOF? ASK MY HUBBY! HE DESPISES OLIVES BUT LOVES THIS CHICKEN AND SAUCE!

1 CUT UP CHICKEN
GF FLOUR FOR DREDGING (I USED JULES)
2-3T. OLIVE OIL
3 GARLIC CLOVES CHOPPED
3C. CHICKEN BROTH
1C. WHITE WINE
1T. LEMON ZEST AND 2 SLICES LEMON
3T. FRESH ROSEMARY
1C. GREEN OLIVES, HALVES
SALT AND PEPPER TO TASTE

PUT THE FLOUR IN A ZIPLOC BAG AND DREDGE THE CHICKEN. HEAT THE OIL AND BROWN BOTH SIDES OF THE CHICKEN. ADD THE GARLIC AND COOK 1 MINUTE. ADD BROTH, WINE, ZEST, LEMON SLICES, ROSEMARY. BRING TO A BOIL. ADD SALT, PEPPER AND LOWER TO A SIMMER. COOK 30 MINS. ADD OLIVES AND COOK UNCOVERED 30 MINS. SERVE OVER RICE WITH LOTS OF THE SAUCE. BEFORE SERVING, I SHRED THE CHICKEN AND PLACE IT INTO THE SAUCE. IF YOU PREFER, SERVE THE CHICKEN PIECES WHOLE. REMOVE THE OLIVES FOR THE OLIVE DISLIKERS! HAHAAH

CULINARY CROSSROADS

THIS DINNER IS A CULINARY CROSSROADS....WHERE "GLUTEN FREE" MEETS "HEALTHY" AND TOGETHER THEY CREATE "YUMMINESS!" GRILLED CHICKEN, PARMESAN ROASTED CAULIFLOWER, AND KALE CHIPS SERVED OVER QUINOA WITH PIGNOLIS, CRANBERRIES AND PEAS. I THINK HUBBY IS GOING TO BE HAPPY! EVEN MY BOYS ATE SOME! THERE'S A LITTLE EXTRA IF SOMEONE OUT THERE WANTS A LITTLE SNACK! ♥ ♥ ♥

RECIPE AS I CREATED & MADE IT:

1. QUINOA

BRING 1C. QUINOA AND 2C. WATER TO A BOIL. COVER AND SIMMER 15 MINUTES. COOL. ONCE COOLED, ADD THE JUICE OF 2 LEMONS, HANDFUL FROZEN PEAS AND 2 MINI BAGS OF DRIED CRANBERRIES AND AS MANY PIGNOLIS AS YOU LIKE. POUR ON APPROX 1/2C. EXTRA VIRGIN OLIVE OIL. ADD SALT AND PEPPER TO TASTE. COVER WHILE PREPARING THE NEXT STEP.

2. ROASTED CAULIFLOWER

CHOP 1 HEAD CAULIFLOWER AND TOSS WITH OLIVE OIL, PARMESAN CHEESE AND BREAD CRUMBS TO COAT. ROAST AT 375 UNTIL BROWNED APPROX 40-45 MINUTES.

3. KALE CHIPS

RIP UP SOME KALE LEAVES (JUST A HANDFUL), TOSS WITH EVOO AND SALT & ADD TO THE CAULIFLOWER FOR THE LAST 10 MINUTES OF COOKING.

4. GRILLED CHICKEN

I HIGHLY RECOMMEND BELLS AND EVAN CHICKEN BREASTS. THERE IS A SIGNIFICANT DIFFERENCE IN THEIR TASTE!! BUY THICK CUTLETS AND POUND THEM (TRUST ME, THIS ANNOYING STEP IS WORTH IT!!!) PLACE IN A ZIPLOC WITH 4T. GLUTEN FREE TAMARI, 2 T. SESAME OIL, 1T DRY SHERRY, 1 TSP CORNSTARCH, PINCH SALT. LET MARINATE 10-15 MINUTES. PREHEAT OILED GRILL PAN ON HIGH-GRILL BOTH SIDES UNTIL COOKED THROUGH. WRAP IN FOIL TO COOL. ONCE COOL, SLICE ON AN ANGLE.

SERVE THE CAULIFLOWER, KALE AND CHICKEN ON TOP OF THE QUINOA!!!

CHICKEN WITH MUSHROOMS, WHITE WINE, LEMON JUICE & RASPBERRIES

DELISH AND EASY, TOO! NOT REALLY A RECIPE BUT HERE IS A BASIC HOW-TO! COAT CHICKEN CUTLETS WITH FLOUR. (I USED RICE FLOUR FOR A GLUTEN FREE VERSION.) ADD SALT AND PEPPER AND COOK IN A LITTLE BIT OF OLIVE OIL TO BROWN. REMOVE TO A PLATE. ADD SLICED MUSHROOMS AND 1T. BUTTER TO SKILLET AND COOK UNTIL MUSHROOMS ARE SOFT AND BROWNED. ADD A LARGE SPLASH OF WHITE WINE AND SOME CHICKEN BROTH. BRING TO A BOIL. LOWER TO A SIMMER AND ADD THE CHICKEN BACK TO THE PAN. SQUEEZE A LEMON OVER THE CHICKEN AND INTO THE SAUCE. ADD MORE SALT & PEPPER TO TASTE. SERVE OVER QUINOA SALAD

THE BEST CHICKEN AND BROCCOLI STIR FRY EVER!!!

I CAN'T FIGURE OUT YET IF THIS WAS SO GREAT BECAUSE OF THE CORN STARCH CRUST OR THE CAST IRON PAN BUT IT WAS BY FAR THE BEST STIR FRY I HAVE EVER MADE. HERE IS MY "HOW-TO"

INGREDIENTS:
CHICKEN BREAST PACKAGE
CORNSTARCH
BROCCOLI
MACADAMIA NUT OIL
TOASTED SESAME OIL
TERIYAKI SAUCE (CAN USE GF)
FRESH PINEAPPLE

1. CUT 1 PACKAGE OF CHICKEN BREASTS INTO SMALL PIECES AND PLACE IN A ZIPLOC WITH ENOUGH CORNSTARCH TO COAT GENEROUSLY.

2, POUR IN 2 TABLESPOONS OF TOASTED SESAME OIL AND SHAKE THE CHICKEN AROUND! I BUY MY OIL AT TRADER JOES BUT REGULAR FOOD STORES SELL IT NOW, TOO.

3. HEAT A FEW TABLESPOONS OF MACADAMIA NUT OIL IN THE CAST IRON PAN UNTIL HOT! ADD CHICKEN AND COOK UNTIL BOTH SIDES ARE BROWN, JUST A FEW MINS. REMOVE THE CHICKEN TO A PLATE.

4. ADD A LOT OF BROCCOLI TO THE PAN (SORRY- I DON'T MEASURE THIS PART! LOL) ALONG WITH THE BROCCOLI, ADD APPROX. 1/4C. WATER TO HELP STEAM IT. ONCE IT TURNS BRIGHT GREEN AND THE WATER EVAPORATES, RETURN THE CHICKEN TO THE PAN. (ADD MORE WATER IF PAN STARTS TO SCORCH)

5. ADD FRESH PINEAPPLE AND DRIZZLE TERRIYAKI SAUCE ON TOP TO YOUR LIKING. (I USE GF TERRIYAKI SUACE)

SERVE OVER QUINOA OR BROWN FRIED RICE!