A Couple of Gluten-Free Chicken Recipes

Coming off a busy Memorial Day Weekend, I’m a little behind.  So this week I have a couple of “Gluten-Free Chicken Recipes” I’ve come across.

The nice thing about them is you can make them GF or not if you don’t need to watch gluten in your diet.  For those who do, there are not many special GF ingredients to find.

Wednesday’s “Chicken Cordon Bleu (GF)” is quick and easy to make.  You just need to pound the chicken breasts out to a flat piece.

“Bacon-Cheese Topped Chicken (GF)” is Thursday’s dish.  I know many chicken breast recipes are considered healthy, but sometimes you just need a little bacon and cheese to feel right.

I hope you enjoy both and share with others.  Until next week, “Happy Cooking” and spread the link for my food blog.  Thanks.

Apple-Bourbon Steak Sauce

Apple-Bourbon Steak Sauce

(3½-4 cups)

Ingredients:

2 tbsp. Olive Oil

1 medium Vidalia Onion, chopped

1 medium Granny Smith Apple, peeled, cored and chopped

½ tsp. Kosher Salt

2/3 cup Raisins

1 cup Bourbon

1/3 cup Molasses

¼ cup Brown Sugar

3 tbsp. Cider Vinegar

1 tbsp. Worcestershire Sauce

1 tbsp. Ketchup

1 pinch Red Pepper Flakes

Directions:

Sauté onions in a medium sauce pan over medium-high heat for about 5 minutes.  Next, add the apple, salt and continue cooking another 5 minutes.  Now add the raisins and bourbon.  Bring mixture to a simmer and reduce liquid by half (about 10 minutes).  Turn heat down to medium and remaining ingredients.  Continue to simmer another 2 minutes.  Taste and adjust with salt and vinegar if needed.  Remove from heat and let cool.  Using a blender, puree the mixture until smooth and use on grilled steaks or refrigerate until needed.

Note:               Try using Irish whisky, Scotch or rum for a slightly different taste profile.

Ideas for Future Efforts

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Drunken Steak

Drunken Steak

(4-6 servings)

Ingredients:

1 cup Light Rum

½ cup Soy Sauce

1 tbsp. Dark Brown Sugar

1 tbsp. Fresh Ginger, grated

1 large clove Fresh Garlic, minced

1 medium Scallion, minced

1½-2 lb. Flank Steak

Directions:

In a medium bowl, whisk together the rum through garlic until sugar dissolves.  Reserve ¼ cup for later.  Place the rum mixture and steak in a gallon size zip-lock bag.  Reduce air and seal bag before placing in a 9x13 baking dish and refrigerating 1 to 4 hours.  Add the scallions to the reserved rum mixture and set aside.  Remove steak from bag and dry with paper towels before placing on the pre-heated grill.  Grill steak over high heat until browned and cooked to desired doneness (4-7 minutes per side).  Transfer steak to a cutting board, tent with foil and let rest 5-10 minutes.  Using a sharp knife with a fork, slice thinly on the bias and against the grain.  Place slices on a serving platter, drizzle with the scallion and rum mixture and serve.

Note:               You can use this marinade with other steak cuts too.  Some good ones to try include skirt steak, tri-tip and top sirloin.

Ideas for Future Efforts

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Fire Up the Grills for Memorial Day Weekend

“Grilling Season” is here with the start of Memorial Day Weekend.  So let’s fire up those grills.  It doesn’t matter whether you are using a gas grill, charcoal or wood fired grills.  What matters is that you get out there and do it right.

So this week we will talk “Steaks” for grilling.  Starting from what is usually the most expensive and working our way down. The most popular steaks are; Tenderloin (Filet Mignon), Ribeye, Strip (NY or KC), T-bone and Top Sirloin.

Other steaks that are increasingly more popular include; Flank, Hanger, Flat Iron, Tri-Tip and Skirt steaks.  Some in this group are a little tougher so using a marinade helps both with making them more tender and tasty.

I’m just touching on the first group today.  These steak choices should be anywhere between ¾ inch and 1½ inches thick.  They should “never” be cooked “well-done” because you lose all the natural juices that help make them tender and tasty.  For those of you that think well-done is what you want, try it medium-well a couple of times.  That little pink in the center will not make you sick.

When I had my own restaurant, I converted 95% of those customers into medium-well and even some all the way to medium.  They all commented on how much better their steaks tasted.

All right, back to grilling steaks.  No matter which of these steak choses you make, get the best and freshest ones possible.  Talk to your person at the meat counter.

When getting ready to grill, always pull your steaks from the refrigerator 30 to 60 minutes before grilling.  Letting the steaks come to room temperature helps give you the best results.  The steak will cook more evenly.  If you have steaks an inch thick or greater, you might try salting them both sides.  Then place on a wire rack set in a baking pan.  Refrigerate uncovered up to overnight before grilling.

Prepare your grill for a high heat.  For a gas grill that means turning it on to high.  For charcoal or wood, it means letting the coals get to their maximum heat before putting on the steaks.  You also want to make sure you have a clean grill grate.  Brush the grates with a wire brush after they have been heated.  Then be sure to oil the grates lightly.  This will help keep the steaks from sticking to the grates.  For gas grills, to maximize the high heat, cook with the lid closed.

Pat all the steaks dry with paper towels before seasoning.  This helps give a better outside crust on the steaks.  Season the steaks before placing on the grill.  That means both sides.  For many, just salt and pepper is good enough.  I, however, like to use seasoned salt, garlic powder, onion powder and black pepper.  I never get any complaints with my seasoning.

In grilling, try to only turn the steaks over once or twice in the process.  If you do twice, make a quarter turn of the steak to give beautiful grill marks for presentation.  Do “not” use a fork in the cooking process.  This will only cause you to lose the natural steak juices you want in your steak.  Use tongs or a spatula in turning steaks.

Grill on each side about the same amount of time.  To determine the correct doneness, you want to use an instant-read thermometer or the palm test.  Typically for a 1-inch thick steak, it takes 4-5 minutes for medium-rare.  Add or subtract a minute to each number for other degrees of doneness (rare, medium, medium-well and well).

The “Palm Test” is touching your thumb to each finger one at a time.  Starting with your index finger, touch it to your thumb and feel the firmness of your palm.  This is equivalent to rare.  As you move down the fingers, the firmness represents the other degree of doneness.  The pinky finger is well done.  Pushing on the steak with tongs lets you feel that same firmness to determine the doneness of the steak.

Lastly, remove the steak before it’s completely done.  Shoot for the 90% rule and then let the steak rest.  Once you remove it from the grill, tent with foil and let it rest up to 10 minutes before serving or slicing.  The thicker the steak the longer the rest.  Same goes for thinner.

So I hope you are able to get out and grill.  If not this weekend, you have all summer (at least).  “Happy Cooking” until next week and please share the link with other.  Thanks!

Basmati Rice with Coconut Milk

Basmati Rice with Coconut Milk

(servings)

Ingredients:

2 cups Basmati Rice

2 cups Coconut Milk

1 cup Water

½ tsp. Ground Cardamom (to personal taste) (optional)

Directions:

Rinse rice in a fine mesh strainer until water runs clear.  Place in a rice cooker followed by the coconut milk, water and cardamom.  Serve to combine and cook according to the instructions for the rice cooker.

Note:               If you don’t have a rice cooker, use a 3 qt. sauce pan on the stove and follow the instructions on the rice package.

Note:               Depending on how you are serving the rice, you may want to try other spices.  Some possible suggestions are; curry powder, cumin, saffron or even your favorite hot sauce.  Do these always to personal taste.  Start with a small amount and increase if needed.

Note:               This could work with other rice, but I prefer the basmati.

Ideas for Future Efforts

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Cottage Cheese Spread

Cottage Cheese Spread

(2 cups)

Ingredients:

2 cups Cottage Cheese, small curd

¼ - ½ tsp. Caraway Seed (to personal taste)

¾ tsp. Sugar

½ tsp. Seasoned Salt

¼ tsp. White Pepper

½ tsp. Dried chives

¼ tsp. Celery Salt

Crackers, pita chips, toasted breads and/or vegetables for dipping/spreading

Directions:

In a medium bowl, combine all ingredients through the celery salt.  Refrigerate at least 2 hours to overnight to develop flavor.  Transfer to a serving dish and serve with crackers, pita chips, toasted bread of choice, vegetables or anything other any other favorite items for dipping or spreading.

Note:               You could also try using dill seeds in place of the caraway seeds for a little different flavor.           

Ideas for Future Efforts

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Recipes from My Colorado Trip

I made a trip to Colorado a couple of weeks ago to see family.  I came away with several new recipes from different meals we had during my stay.  This week I’m sharing a couple of those recipes with you.

The two this week are “Cottage Cheese Spread” and “Basmati Rice with Coconut Milk” and there will be a few others in the future.

I have never been a big fan of cottage cheese, at least not just straight.  It works for me in lasagna and other dishes where you may be trying to save a little money or can’t get the correct ingredient needed.  I think cottage cheese makes for a good substitute.

But I’ve always stated and followed my advice I used in raising my children.  You always need to take a bite of something, even if you don’t think you like it.  Your tastes change over your life.  So when presented with this cottage cheese pre-meal dish, I tried it.  Surprise, I couldn’t stop eating it.  No one I’ve been with on 3 different occasions can either.

The other side dish is from a meal my son made for us.  It’s the rice he served with his “Chicken Curry” and that recipe will be coming in the next several weeks.

But the rice was superb all on its own.  It was very creamy and much more flavorful than just using water and even chicken stock.  I do recommend you give this one a try.

That’s all for this week.  So “Happy cooking” until next week and please share the link to my food blog with others.  Thanks.

Fresh Pea Hummus Crostini

Fresh Pea Hummus Crostini

(24 servings)

Ingredients:

1¼ cups Fresh Peas, shelled

1 cup Garbanzo Beans, canned, drained and rinsed

¼ cup Fresh Italian Parsley, chopped

¼ cup Plain Yogurt

3 tbsp. Green Onion, chopped

2 tbsp. Fresh Lemon Juice

2 tsp. Ground Cumin

¾ tsp. Salt

24 slices Baguette, toasted (see note)

2 tbsp. Extra Virgin Olive Oil

Directions:

Using a food processor, puree the first 8 ingredients until almost smooth.  Brush the toasted baguette slices with the olive oil and spread the pea hummus over each and serve.

Note:               If fresh peas are not available, use frozen peas.  Thaw the frozen peas completely before processing.

Note:               Toast the baguette slices on a sheet pan in the oven.  Place them side by side and put into a pre-heated 400-degree oven for about 15 minutes or until lightly toasted turning once halfway through.

Ideas for Future Efforts

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Fresh Pea Ravioli with Mint

Fresh Pea Ravioli with Mint

(4 servings)

Ingredients:

3 tbsp. Olive Oil

1 medium Shallot, diced

1 large clove Fresh Garlic, minced

2¼ cups Fresh Peas, shelled

6 tbsp. White Wine

1 cup Water

1½ tsp. Salt

½ tsp. Black Pepper

40 Wonton Wrappers

1 large Fresh Egg

¼ cup Unsalted Butter

4 Fresh Mint Leaves, chopped

Directions:

In a medium skillet over medium heat, warm the oil.  Add shallots and cook stirring occasionally until translucent (3-4 minutes).  Add the garlic and cook until fragrant (1-2 minutes).  Now add peas, wine, water, salt and pepper.  Simmer until liquid has almost evaporated and peas are tender (12-15 minutes).  Remove from heat and let cool slightly.  Take pea mixture and process in a food processor until smooth.  Beat egg in a small bowl.  Brush half the wonton wrappers with beaten egg.  Place 1 tbsp. of pea mixture in center of wrapper.  Top each with remaining wonton wrappers, sealing edges.  Trim wrappers into 3 inch rounds using a biscuit cutter.  Working in batches, boil the raviolis in salted water until they float (2 minutes).  Meanwhile, melt butter in the skillet used earlier over medium heat.  When ravioli floats, drain and transfer to the skillet.  Cook until butter is frothy and ravioli is coated (2-3 minutes).  Remove to serving dishes and top with the chopped mint and serve.

Note:               If you like this dish and want it year-round, you could use frozen peas.  Just thaw completely before presiding with recipe.

Note:               If you enjoy making fresh pasta, please use it instead of the wonton wrappers.

Ideas for Future Efforts

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Fresh Peas are One of the Best Spring Vegetables

It’s spring and that means gardens in the backyard or sharing with family/friends somewhere.  It means “Farmer’s Markets” in many towns.  It means “Fresh Produce” to eat.

Many who know me won’t believe my next statement but I’m open to people try any food.

“So one of the best spring vegetables are fresh peas.”  Maybe not for me because I greatly dislike them, but it is for many others.

I do follow my own advice which is to keep trying foods you don’t like.  I give this advice because people’s taste buds change over time.  It hasn’t happened for me concerning peas but has for many other foods.  So give that a try in your life.

This week I have two recipes that fresh spring peas are the main ingredient.  Tomorrow on Wednesday, I offer “Pea Ravioli with Mint” and it uses wonton wrappers.  So you don’t have to make pasta for the ravioli, but could if you like making fresh pasta.

Thursday, I have “Fresh Pea Hummus Crostini” for you to give a chance.

I hope you enjoy trying these recipes and “Happy Cooking” until next week.

Cinnamon-Rhubarb Muffins

Cinnamon-Rhubarb Muffins

(12 servings)

Ingredients:

2 cups All-Purpose Flour

¾ cup Sugar

2½ tsp. Baking Powder

1 tsp. Ground Cinnamon

½ tsp. Baking Soda

½ tsp. Kosher Salt

1 cup Sour Cream

8 tbsp. Unsalted Butter, melted and cooled slightly

2 large Fresh Eggs

1 tsp. Vanilla Extract

1½ cups Fresh Rhubarb, ¼ inch dice

3 tbsp. Sugar

½ tsp. Ground Cinnamon

Directions:

In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.  Whisk to blend well.  In a medium bowl, whisk together the sour cream, melted butter, eggs and vanilla.  Mix until smooth.  Lightly stir the sour cream mixture into the dry mixture with a rubber spatula until batter comes together.  Don’t over mix.  Now gently stir in the rhubarb.  The batter will be thick.  Divide the batter into 12 muffin liners in a regular muffin pan.  The batter should mound a bit higher in the middle and just above the liner tops.  Mix the remaining 3 tbsp. of sugar and ½ tsp. of ground cinnamon together.  Sprinkle a ½ tsp. over each muffin.  Place muffin pan in a pre-heated 400-degree oven for 18 to 22 minutes or until a toothpick comes out clean.  Remove muffin pan to a wire rack to cool 5 to 10 minutes before removing them from the pan.  Once removed, let cool a few more minutes before serving.  Serve warm if possible.

Note:               You can make a day ahead.  To warm them back up, just place in a pre-heated 350-degree oven for 3 to 4 minutes.

Ideas for Future Efforts

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Rhubarb Dream Bars

Rhubarb Dream Bars

(12-16 servings)

Ingredients:

2 cups All-Purpose Flour

¾ cup Powdered Sugar

1 cup Unsalted Butter, room temperature

4 large Fresh Eggs

2 cups Sugar

½ cup All-Purpose Flour

1½ tsp. Salt

4 cups Fresh Rhubarb, finely chopped

Directions:

In a large bowl, combine the flour, powdered sugar and butter.  Mix well and then press mixture into a greased 9x13 baking dish.  Place in a pre-heated 350-degree oven for 10-15 minutes or until golden brown.  Remove and set aside.  In another large bowl, beat eggs, sugar, flour and salt until well blended.  Add rhubarb and mix.  Spoon mixture onto the baked crust.  Place baking dish in the 350-degree oven for about 45 minutes or until done.  Cool in pan before cutting into bars.  Cut 3x4 for 12 or 4x4 for 16 bars.

Note:               You can use frozen rhubarb.  Just be sure to thaw completely before making this recipe.

Ideas for Future Efforts

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