Gluten Free Crispy Chicken Coating

Gluten Free Crispy Chicken Coating

This recipe was enough to cover 4 large boneless skinless chicken breasts cut in to large chunks
1 cup gluten free flour blend
1 cup gluten free seasoned bread crumbs
**(see below)
1 teaspoon kosher salt
1 teaspoon black pepper

Take chicken that has been marinated over night in butter milk or dairy free substitute (ie 1 cup dairy free milk and 1 teaspoon of apple cider vinegar) roll the chicken in the coating and either bake at 350 until done or fry in oil on the stove. Either way is yummy.

**To make seasoned bread crumbs I toast 3 pieces of GF bread (Glutino FiberBread)
Process and add in:
2 teaspoon GF Cajun Seasoning (with salt)
1 teaspoon thyme
1 teaspoon garlic powder

Whirl all that around in the food processor until it resembles bread crumbs. If the mixture
is still damp pour it out on a baking sheet broil briefly to toast and dry out mixture.

Swanger Chili

I make this chili every fall and winter. It was a staple in my house growing up, my mom always served it with saltine crackers, we like it with flour tortillas or cornbread. In my effort to cut the red meat I have exchanged the hamburger with ground turkey with no complaints.

Swanger Chili

1 lb ground turkey
1 28oz can whole tomatoes
1 medium onion
2 15 oz cans kidney beans
2 tablespoons chili powder
1 teaspoon sugar
1 1/2 teaspoons salt

Brown turkey and onions and 1/2 teaspoon (or to taste) in a large pot until there is no liquid in the bottom of the pan and turkey begins to caramelize. While that is cooking, blend the tomatoes with a hand blender, or food processor until smooth (my kids and I hate the tomato chunks!) When the meat is done add tomatoes, 2 cans of beans (with the liquid), chili powder, sugar and remainder of the salt. Let cook on the stove top on low heat for an hour and a half to two hours or throw it all in the crock pot and cook on low all day. Serve with saltine crackers, tortillas or corn bread. (serves 5 Velardes)

GF Cornbread

My favorite GF bread to make the bread is very dense and moist. It is super simple, using only brown rice flour and corn meal, anyone can make it. The Xanthan gum is important but the bread will work without it, it will be rather crumbly though. Xanthan gum is worth the $, the $10 bag I bought last year is still going strong. Even if I were a more zealous baker it would still last for several months...break down and buy it!

GF Cornbread

DRY INGREDIENTS:
1 cup brown rice flour (or your favorite flour blend)
3/4 cup corn meal
1 teaspoon baking powder
1 teaspoon salt
1 scant teaspoon xanthan gum

WET INGREDIENTS:
1 cup milk (rice, soy or cow) plus 1 teaspoon apple cider vinegar
1/4 cup honey
3 tablespoons melted margarine, butter or canola oil
2 eggs beaten

Preheat oven to 425 degrees, grease an 8X8 baking pan. Combine dry ingredients in a large bowl and whisk together. Combine wet ingredients in a small bowl and whisk together. Add the wet mix to the dry, stir to combine well. Let sit for a minute. Pour in to a prepared baking pan and place in preheated oven, bake for 30 minutes. Let cool to warm and serve.

Frittata

OK so since I am OBVIOUSLY never going to take the time to post menu plans here I thought I had better do something. So how bout a recipe?

Frittata (aka open faced omelet) is a super easy supper or a great breakfast. Paired with potato (for H) or some yummy bread and it is a complete meal.

Here is what I do:

2-2.5 eggs per person (no not half an egg just calculate and round up if needed)
1 half medium onion
1 small zucchini grated
2 cloves garlic minced
1 lb turkey sausage
6 mushrooms (chop fine if you have little ones)
1 medium red pepper
5 florets of broccoli
2 tsp dried basil (or more to taste) OR
a few sprigs of fresh basil chopped
Salt
Pepper
1 cup soy cheese (or whatever you like)

First saute onion for a few minutes over medium heat add a pinch of salt, add sausage, mushroom and garlic and cook until sausage is no longer pink, add the rest of the veggies at this point. Salt the veggies, about a quarter of a teaspoon. Cook meat is well browned and cooked through. (optional: deglaze the pan with white wine or chicken broth)

At this point you have to judge for yourself based on how many people you are serving, for 3-4. I would add about a cup and a half of the veggie and sausage mixture to 8-10 well beaten eggs.
Freeze any extra for another time. How much or little of the mix is really up to you.

Heat a large non-stick skillet on medium heat add 3 tbs olive oil. Once the oil is nice and hot add the egg mixture. Cook for a 3-5 minutes over direct heat, lifting the sides up as they firm up and allowing the runny eggs to flow down. Turn on oven broiler, low if you have the option. Place pan under hot broiler to set the top of the frittata, poke the middle to check for doneness. Add cheese when almost set and broil until melted, that should do it.


I really struggled to write down this recipe since this is one of those dump recipes, just dump what you have in there and cook it up. One of my other fav combinations is turkey bacon, onion, tomato and fresh spinach. It is a great way to use up leftover veggies and breakfast meats. We do use turkey products and soy cheese so that is what I will write in to the recipes but you can of course substitute.