Roasted Chicken w/ lime, chili & cream cheese

This roast chicken is tender, sweet, and spicy.  It's one of our favorite ways to roast a chicken (or chicken breasts w/ skins on).  Enjoy!

Roast Chicken w/ lime, chili & cream cheese

Heat oven to 400F-425F.

 

You will need a whole 4 lb. chicken (if smaller chicken, cooking time will be slightly lower)

 

Use your fingers to separate the skin from the meat across the chicken breasts and over the tops of the chicken legs

 

In a small bowl, mix the following together:

 

Zest and juice of 1 lime (save the lime left and put inside chicken, if desired)

½ cup plain OR herbs & garlic cream cheese

1 mild fresh red chili, seeded and finely chopped (okay to just leave seeds in, just makes it spicier)

• If you don’t have a fresh red chili, use ½-1 tsp chili pepper flakes.

 

Put your hand INSIDE a plastic bag to do this next part, or you’ll end up with very spicy fingers (which I always end up sticking in my eyes). 

 

Pack the cream cheese mixture “under the skin” of the chicken, trying to distribute evenly.  This feels weird the first time you try it, but it’s SO worth it.  You can pull and separate the skin from the meat enough to slide your hand in and push in the mixture.  You want to make sure you get some mixture on the breasts and lets of the chicken.

 

Put the chicken in a roasting pan, and squeeze the juice from another lime over it.  I like to then stick the pieces of remaining lime inside the chicken to aid with moisture.

 

Cook for about 1 ½ hours, until chicken is fully cooked.  If the top gets too browned, cover w/ foil towards the end of cooking. 

 

Slice and put on platter to serve. Pour the pan juices over chicken before serving.

 

(note: you can make this with just chicken breasts, but they MUST have the skins on them) Obviously, this lowers the cooking time dramatically, so consult a cookbook prior to cooking for appropriate cook times.

 

Delicious when served with potato wedges or sweet potato fries.

Enjoy!

Delicious Veggie Pizza - Gluten-Free!

Believe it or not, my kids enjoy this veggie pizza.  The veggies are softened and seasoned mildly.  The crust has a nice crunch and a hearty taste.  It's a delicious and healthy meal all-around!  Enjoy!

Delicious Veggie Pizza

 

Cook veggies:

These veggies are also great as a side, or in a frittata or omelet!

 

Heat 1 Tbsp olive oil in large saucepan over medium heat.

 

Add and sauté 2-3 minutes:

(Choose just 2-3 types of peppers from below)

¼ - ½ cup green bell pepper

¼ - ½ cup red bell pepper

¼ - ½ cup yellow bell pepper

¼ - ½ cup orange bell pepper

5-6 mushrooms, diced

1 small red onion, diced

½ zucchini, diced (optional)

½ tsp salt

½ tsp pepper

½ tsp dried oregano

½ tsp ground coriander

½ tsp garlic powder

 

Cover and turn to med-low. Cook 3-4 minutes.  Mix, then cover and cook an additional 2-3 minutes.  You can sauté a few extra minutes uncovered if there’s a bit too much liquid left at this point (this tends to only happen if you’ve used zucchini).  Veggies should be softened, but not soggy.

Season to taste with extra salt/pepper, if desired. Remove from heat and set aside.

Green pepper, red pepper, red onion, mushrooms & spices

 

 

Prep your other pizza toppings:

Grated Mozzarella cheese

Grated Parmesan cheese (optional)

Roma tomato, sliced

Fresh basil, sliced
Spicy dried red pepper flakes (optional)

Spaghetti sauce (I like Classico sauces, personally. Most of their sauces don’t have added sugar)

 

Make Kristin's pizza dough recipe, using chia seed option and flaxseed meal option.  This will give it a heartier taste overall.  Remember to put your dough on parchment paper/silicon mat on an upside-down cookie sheet, so you can easily slide the pizza onto the oven rack to crisp the bottom for a few minutes.

Remember to use water on hands to help smooth out the dough and shape it as you desire.

 

Add toppings as follows:

1) Spaghetti sauce, use sparingly (see picture)

2) Grated Mozzarella cheese & Parmesan, if desired

3) Sautéed veggies, spread generously

4) Roma tomato, scatter around the pizza

5) Sprinkle fresh basil on top. You can reserve some and put on the top fresh after the pizza has cooked, if desired.
6) Spicy dried red pepper flakes, if desired.

 

Bake 15 minutes at 425F. Slide off parchment paper onto oven rack and cook an additional 4-5 minutes.   Remove from oven onto a cutting board. 

Slice and serve. Enjoy!

 

Kristin's Gluten-Free Pizza Crust (with an egg-free option, too!)

I have tried a lot, and I mean a lot of gluten-free pizza crusts and pizza crust recipes.  I don't have a brick oven, so I just can't replicate easily the brick oven crunch and flavor at home.  But this recipe has been a hit with all who have tried it and it makes for a quick and tasty pizza with the option for adding whatever toppings you desire!  The key is to remove the pizza from the pan and let it cook the last few minutes directly on the oven rack, helping to crisp up the bottom. Yum! Enjoy!

Topping with gluten-free pepperoni, cherry tomatoes, fresh basil & red pepper flakes.

Pizza Crust - Gluten Free

Makes 1 large pizza crust

Turn your cookie sheet upside-down. (This makes it easier to slide your pizza directly onto the rack to crisp the bottom). Line with parchment paper OR silicon mat.  Ready any toppings you would like for your pizza: sauce, cheese, pepperoni, veggies, fresh basil, ham, pineapple, ricotta cheese, etc.

Preheat oven to 425F. 

Combine the following in a bowl and let stand 5 min.:

2 tsp rapid rise yeast (quick-rise yeast)

1 tsp sugar OR 1 heaping tsp honey

¾ cup warm water

In a large bowl mix together:

1 ½ cups Kristin’s gluten-free flour mix *(see note below)

2 tsp xanthan gum

½ tsp salt

1 Tbsp flaxseed meal (optional, but adds a bit more fullness to the taste, I find)

1 tsp dried oregano (optional)

1 tsp dried basil (optional)

Then, add the following to the yeast/water mixer:

1 egg (OR 1 Tbsp chia seeds soaked in 3 Tbsp water for 5-10 minutes)

1 Tbsp olive oil

Add the wet ingredients into the dry ingredients.  Mix with spoon. Use the back of the spoon to help smooth out the dough.  

Scoop onto pizza pan lined with parchment paper.  Wet your hands with water and use wet hands to spread the dough over the sheet.  Keep getting more water on hands, as needed. 

Smooth dough into whatever shape (circle, rectangle) you want.

Now, add toppings and bake ~ 15 minutes, until browned nicely. 

Slide the pizza from the baking sheet directly onto the oven rack for 3-4 extra minutes of baking.  The bottom crust will be browned already, but this helps it get crispier. 

Note: Gluten-free crusts have a tendency to be cooked, but not crisped.  Using a pizza-stone helps, but I’m all about practical meals I can whip together and remembering to heat a pizza stone for an hour isn’t on my to-do list.

Carefully remove from oven onto a wooden cutting board.  Slice the pizza, then slide the pizza back onto a wire rack (optional, but keeps the crust crispier since steam accumulating under the crust can make it not as crispy) and serve!  

Enjoy!!!

* To measure flour just for this recipe use:

¾ cup brown rice flour

¼ cup sorghum flour

¼ cup cornstarch

2 Tbsp potato starch

2 Tbsp tapioca starch

½ tsp xanthan gum

Our half & half pizza. We were indecisive on toppings that night so we ended up with half Hawaiian and half pepperoni & veggies.

Au Gratin Potatoes (Gluten-Free!)

This is a fun and easy side-dish for a lot of meals. And, of course, a favorite for holidays like Easter, Thanksgiving, Christmas.   I've even put in those little glass pyrex dishes and sent leftovers to school in my son's lunch. He heats it up at school and loves it!

Au Gratin Potatoes (Gluten-Free)

* You have a couple options in this dish. 

You can A). use potatoes with thicker skins that you should peel/remove, or B). use potatoes with thin skins that can stay on in the recipe (wash well).

You can A). make the cheese sauce as written for a lighter dish, or B). double the cheese sauce in the recipe for a richer dish.

Preheat oven to 375F.

Use an ungreased 8x8 baking dish.   (You can line potatoes in your dish so you have one layer as an estimate for how many potatoes to use)

Thinly slice and place in cold water in a large pot:

4-6 potatoes

This is how thin I try to slice my potatoes.

Put pot over high heat and bring to boil.  You can add a bit of salt to the water, if desired. Boil potatoes 10-12 minutes until softened.  Once potatoes are done, drain and put into the 8x8 pan.

While the potatoes are boiling, prepare the cheese sauce.

In a frying pan or saucepan over medium heat put:

2 Tbsp butter

Add and cook until tender:

1 small onion, diced

Add and cook until rapidly boiling, stirring occasionally:

¾ cup milk (lactose-free works well)

½ tsp salt

¼ tsp pepper

Dash of paprika (optional)

In a small bowl mix thoroughly:

¼ cup cold milk

1 scant Tbsp cornstarch

When milk in the pan is rapidly boiling, add and whisk in the milk/cornstarch mixture. 

Stirring constantly, let cook 2-3 minutes just until bubbles form and mixture thickens.

Remove from heat and add, mixing until smooth:

1 cup grated cheese (a cheddar cheese mixture works well)

Season with additional salt & pepper, to taste. (it should taste great, if not, add a bit more salt and pepper until you get it where you want it)

Pour cheese sauce over potatoes and gently fold/mix.  It doesn’t have to be perfect, just so it’s evenly distributed. 

Optional topping:

Mix and sprinkle over the top before baking:

¼ cup grated cheese

2 Tbsp cornflake crumbs OR gluten-free breadcrumbs

Bake at 375F for 20-25 minutes.   This recipe can easily be doubled and made in a 9x13 pan for bigger occasions. 

Enjoy!

Lemon Blueberry Sweet Rolls YUM!

These delicious lemon-blueberry rolls were a successful experiment on an already great recipe, the gluten-free cinnamon rolls.   When fresh blueberries are in season, these are a fantastic alternative to blueberry muffins or pancakes.  Enjoy!

The rolls fresh out of the oven (prior to cream cheese frosting, of course)

Lemon Blueberry Rolls

This recipe uses the same dough and cream cheese frosting as my cinnamon rolls, but with different filling.   

Make the dough as directed in the cinnamon roll recipe.  Prepare fillings as follows:

Rinse 1 cup fresh blueberries, set aside to drain.

Mix lemon-sugar* in a small bowl:

Zest of 1-2 lemons

¾ cup white sugar

* I find it’s best if you can prepare the lemon-sugar in advance and let it sit in the refrigerator 1-2 days (at least) before using. This helps the lemon flavor to really seep into the sugar mixture.

Melt in small bowl:

¼ cup butter

Spread melted butter over flattened dough.  Sprinkle with lemon-sugar.  Sprinkle with fresh blueberries, spreading out as evenly as you can.  Carefully roll up the dough, so you have a 2 foot long roll which will seem much larger and a bit bumpier than the cinnamon rolls.

Carefully slice into 16 even pieces (it's okay to slice through blueberries). 
Place slices carefully in buttered 9x13 baking dish.  Cover with plastic wrap.  Let rise 30 minutes, covered. 

Bake @ 350F for 25-30 minutes. 

Once cooked, put on wire rack to cool and top with cream cheese frosting.  You can frost hot or cold depending on whether or not you want the frosting to seep into the rolls a bit.

ENJOY!

Delicious Apple-Cinnamon Waffles!

Waffles are one of those breakfast foods you grow up with. I knew how I wanted my gluten-free waffles to taste and spend quite a bit of time experimenting with mixes and other recipes.  Finally, I had to develop my own.  It's nice and light. I love the cinnamon in it. And, I almost always mix in diced apples, which we all love.  I've fed these to visitors, who can't tell their gluten-free.  A recent addition is a bit of flaxseed meal, which I find adds a slightly nutty flavor and is completely hidden when you have the little diced apples in there, too.  I vary with leaving it in, leaving it out depending on my mood. ;)  Regardless, I think you'll find these waffles are fantastic and so easy to whip up!  Do enjoy! 

Kristin's Apple-Cinnamon Gluten-Free Waffles!!!

Makes 18 waffles (...if you consider each square as a waffle. I fill my iron 3x for this mixture)

Peel, core and dice into small pieces:

1-2 apples (Cortland apples are my favorite because they soften up nicely in the waffles, but other types of apples will work well, too. Go for a variety that you’ve used successfully in cooking/baking.)

Mix in a bowl:

½ cup brown rice flour

½ cup white rice flour

½ cup tapioca starch/flour

¾ tsp xanthan gum

1 1/2 - 2 Tbsp baking powder

½ tsp salt

2 Tbsp sugar (white or brown work fine)

1 tsp cinnamon (optional, but I use every time)

1 Tbsp flaxseed meal (optional, but adds a nice nutty flavor and some fiber!)

Mix separately:

1 ¾ cup milk (lactose-free works)

½ cup vegetable oil

2 eggs

Whisk wet ingredients with dry ingredients just until smooth.  Leave to sit 5-10 minutes. (This allows the batter to thicken a bit.  It will seem too runny at first, just let it sit!)

Gently mix in diced apples.

Batter with diced apples, cinnamon & flaxseed meal

Bake in your waffle iron according to instructions.  I tend to cook mine a bit longer to get a nice crunchy outside (my preference).  You can also quickly butter your waffle iron to get an extra crunch on the outside, as well.

This is how much batter I spoon onto my waffle iron.

Here they are finished!

Once the waffles are done, place cooked waffles on a cooling rack.  This is important!  This keeps the waffles nice and crisp.  Also, once they cool, it’s easy to pop them in a Ziploc and freeze them.  Re-heat in your toaster oven for a tasty breakfast!

Waffles cooling on a cooling rack (until they're snatched up and eaten!)

Serving ideas:
Serve plain (especially if you used apples), with syrup, with berries, with whipped cream, or with nutella. Enjoy!

My son enjoying his waffle with nutella.

Delicious Broccoli & Bacon Quiche w/ Buttermilk Biscuit Crust

Quiche is one of those fabulous dishes that can be both breakfast, lunch or dinner.  You can eat it hot or cold.  You can vary up the fillings and create a completely new dish each time.  It's great!   Lately, I've tried to vary the greens in our diet.  We tend to overlook broccoli a lot of the time since it often can be overpowering unless raw.  However, I think you'll find that it isn't the case in this lovely dish! Enjoy!

Broccoli & Bacon Quiche w/ Buttermilk Biscuit Crust

 

Heat oven to 425F.  Get yourself out a pie pan.

 

I tend to make a full batch of buttermilk biscuits and use half for the crust and just cook the other half as biscuits.  But, if you just want to make the quiche, mix the crust as follows:

 

First, make your buttermilk (or just use ¼ cup buttermilk)

In a measuring cup place:

1 ½ tsp lemon juice OR white vinegar

Fill so you have total of:

¼ cup milk

 

Mix in a bowl:

¼ cup brown rice flour

¼ cup tapioca starch

2 Tbsp cornstarch

2 Tbsp potato starch

1/8 tsp xanthan gum

¾ tsp sugar

1 tsp baking powder

¼ tsp salt

pinch of baking soda

 

Add and dice in with a pastry cutter:

2 ½ Tbsp butter

 

Add and mix with a spoon, just until combined:

¼ cup buttermilk (from above)

 

Press biscuit dough gently into pie pan.  If the batter is sticky, put a tiny bit of water on your fingertips to help.

Don't worry about it being perfect or even. It puffs up while baking!

 

Sprinkle onto bottom of dish:

½ - ¾ cup shredded cheese mix

 

On top of cheese put:

½ - 1 cup fresh broccoli heads (not stems)

 

On top of broccoli put:

3-4 slices cooked bacon, chopped

 

Mix together in a separate bowl:

4-6 eggs (4 cooks faster, but you’ll have a smaller quiche, I prefer 6 myself)

1/3 - ½ cup milk (lactose free works great)

Salt

Pepper (be generous)

 

Pour egg mixture carefully and evenly over the top of the bacon.   Pop in the oven!

 

Bake 10 min at 425F. Lower heat to 350F and cook 20-25 minutes more, until centre is set (doesn’t jiggle when you gently shake the pan).

Remove from oven. Let cool 10-15 minutes before cutting.  Great warm or cold!   Enjoy!