Betty Crocker – Asian Chicken Helper Gluten Free (Review)

I have always been a big fan of Betty Crocker, especially the cake mixes.  I think my oldest cookbook and the first one I bought myself is my Betty Crocker cookbook.  I still use it and adapt recipes to become gluten free.  I don’t really recall buying the Betty Crocker hamburger helpers or anything really even when I was eating gluten, however I have to say I was pleasantly surprised with the Asian Chicken Helper – Chicken Fried Rice GLUTEN FREE! Both Bryan and I were impressed with the flavor and consistency of it.  We found this at our local grocery store a few weeks ago and it was on sale so we decided to give it a shot – and we both decided tonight that we would buy it again.  I’ll also have to keep an eye out for any others that might be gluten-free to try.  The season packet that comes with it has a great flavor to it and it was almost gravy like which we both really enjoyed.

This made a great week night meal – done in about twenty minutes and requires very minimum ingredients and if you would like you could even add some additional frozen veggies to the mix (add a cup of whatever veggie you might like – thawed, 5 minutes before the end of simmer time):

What you need:

1 lb uncooked boneless skinless chicken breast

2 tablespoons vegetable oil

1 2/3 cups HOT water (not boiling)

2 eggs

1- Cu the chicken into 1/2 inch pieces.  Heat 1 tablespoon oil in 10-inch skillet over medium-high heat.  Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.  In a small bowl, lightly beat eggs and set aside).

2 – Stir in HOT water, seasoning mix and uncooked rice.  Heat to boiling, stirring occasionally.

3 – Reduce heat.  Cover; simmer about 20 minutes, stirring once, until rice is tender and liquid is mostly absorbed. If not absorbed, increase heat to medium and cook uncovered 2 minutes longer until absorbed.

4 – Increase heat to medium. Push rice and chicken to side of skillet.  Heat 1 tablespoon oil in other side of skillet.  Add lightly beaten eggs and scramble eggs in oil until cooked; remove from heat.  Stir eggs into rice and chicken.  Refrigerate leftovers (if you have any).


P.F. Chang’s: A Gluten-Free Experience (Review)

When P.F. Chang’s first released their Gluten-Free menu it was a bit limited, but who was about to complain – those suffering from Celiac Disease actually had options!  I got all excited the first time I went, I could actually look at an entrée instead of a salad with oil and vinegar dressing. If you know me at all I love food but my all time weakness is Chinese food!  I love it so much that when I moved back to the U.S. from living in China one of my first meals was, that’s right…Chinese food!! Now their menu has about 28 items!!! These items range from appetizers, main dishes, sides and even dessert.  And the verity of options is outstanding, chicken, vegetarian, beef, seafood…a little bit of everything.

I think of all the foods that I have had to “give up” Chinese food is the hardest.  Don’t get me wrong being Italian I love my bread products, I’m a carb girl but in my mind Chinese food-to get those deep, authentic flavors are much harder than Italian food. I try making a few dishes but nothing seems to compare to living in China or even going out to a local Chinese restaurant.  When living in Monterey I found the best family run Chinese restaurant named Full Moon.  These ladies became part of my extended family, I literally at there at least once a week and when they found out I had Celiac they said if I bring in my own soy sauce they cook all my food with that and even go to the extent of making sure the pans they use for my food are cleaned first.  Oh how I miss those wonderful ladies.

Now that I don’t live there and can’t eat at Full Moon whenever I want the next best thing is P.F. Chang’s but sadly they are about 25 minutes away from us.  I know it’s not really that far and maybe its a good thing that they are in Providence and not in Portsmouth that way we don’t eat there too much.  Bryan and I love P.F. Chang’s gluten-free menu…he even orders off of it so we can share the dishes…now that is true love.  Plus he says you can’t even taste the difference from the regular options. When we go we normally get the same three things (our favorites):

Gluten Free Shanghai Cucumbers (for our appetizer) – “Sliced, cold cucumbers sprinkled in gluten-free soy sauce and sesame seeds.”

We loved these and get a large order every time.  These are cool, crisp and very refreshing.  The sauce tastes like a mixture of gluten-free soy sauce, sesame oil, rice vinegar and of course has some black and white sesame seeds on them…so good, give them a try next time!

Gluten Free Beef A La Sichuan (Bryan’s favorite) – “Crispy beef strips with julienne celery and carrots. Our spiciest beef dish.”

Yummmy! Since they added this to their gluten-free menu Bryan orders it every time.  It has such a great flavor and the perfect amount of spice which goes great with the cool crisp julienne celery and carrots.

Gluten Free Chang’s Spicy Chicken (My favorite) – “Lightly dusted and stir-fried in a sweet Sichuan sauce.  Our version of General Tso’s and always a favorite.”

Normally we order this but like I said above I mixed it up a bit.  It is really hard for me to order something else know that this dish is so good.  I love the spice in the Chang’s Spicy Chicken.  The chicken is very tender and very lightly coated.  I have never been disappointed with this choice.

(Sorry there is no picture for my favorite dish…but next time for sure!)

But this time around I decided to mix it up a bit and order a different chicken dish (Bryan was not about to give up that Sichuan Beef).  So I ordered the following dish.

Gluten Free Ginger Chicken With Broccoli – “Served Cantonese style on a bed of fresh steamed broccoli.”

Wow…I was impressed with the flavors of this one.  The chicken is beyond tender and good-sized pieces, surrounded by steamed and still lightly crunchy broccoli florets.  The ginger definitely stands out in this dish and we both said it would make a great sauce over other steamed veggies for a vegetarian dish.  And I have to say my favorite part of the dish was the sauce and broccoli.

They also offer you two different options for rice, either steamed white rice or brown rice.  I know brown rice is great and supposed to be better for you, however I personally feel that Asian food in general should be enjoyed with some white rice, so I always order that with my meal.

If you have a P. F. Chang’s near you go and try it out and check out their gluten-free menu!!

Getting Setteled with some Spicy Orange Chicken

Well we are here….finally!  At some points I wasn’t sure if it was ever really going to happen.  I move out of my apartment in Monterey on June 1st, moved in with some great friends, flew to New Jersey on July 9th and we moved into our condo in Rhode Island on July 31st.  I have been living out of suitcases for two months and was beyond ready to be here and unpack.  The move went very smoothly thanks to all of the help that we had! The unpacking wasn’t so bad either.  It was so much fun combining our things and styles, finding places for everything and getting to hang our artwork up (we are both Photographers).  My favorite part of our new place is the built-in bookshelves that house our camera collection. See Photos at the end of this post 🙂

We are starting to find our way around Portsmouth, Newport and Bristol.  We live between two vineyards (that we hope to try really soon).  One a mile East and one a mile South of our condo!  Today we visited the farmer’s market that is held at one of the vineyards every Saturday.  It’s a bit small compared to the one in Monterey but it’s awesome!  I found a few stands that had some gluten-free items, not many but it’s a start at least.  We even found a stand that had fresh edamame right on the stalk/branch still!!

Sadly though I haven’t had a chance to do too much baking/cooking but I’m getting there.  I need to find a job still so much of my free time has been spent searching for a job in this not so great economy!  I’m very used to working in higher education but at this point I will take any job that comes my way, including working at a grocery store, bookstore etc…you name it and I’ll pretty much do it as long as we have money coming in.  This whole gluten-free lifestyle, food, flours etc. are just so expensive.  So once I get a job and have some money coming in I’ll be able to stock up on all my gluten-free flours but until them I am searching for recipes to make with the little that I have. Growing up money was tight very often so my mom was great at making meals that would go the distance and either last a while or you could make those leftovers into a completely different meal.

My first big meal was my grandmother’s gravy and meatballs, which I froze a good amount of it for later use and we ate that for about three nights in a row!  We stocked up on gluten-free sandwich meat, chicken breast, hot Italian sausage and a few other things at B.J.’s.  Of course we had Bryan’s favorite – Sweet and Spicy Chicken one night too.  Yesterday I realized I had about a half a cup of brown rice flour left so I decided to make Bryan a little treat, some yummy gluten-free brownies.  I was getting a bit frustrated today because every time I thought of a recipe to make tonight for dinner or something to bake I was short by either one or two (simple) ingredients.  I’m not used to not having certain things in my house anymore, like yeast, rice vinegar, ginger, vanilla extract etc…really simple things but we just haven’t had a chance to buy them just yet.  So we broke down today and picked them up.  I’m very excited to be able to make some bread next week!!

Tonight I decided to make another meal that is great to freeze, has lots of flavor and makes great leftovers.  Spicy Orange Chicken Stir-fry from Martha Stewart’s Everyday Food Magazine (Issue #50, March 2008 pages 80-81).  My only suggestion would to be use a little less orange juice than it calls for, but that is just me…

Spicy Orange Chicken Stir-fry

1/3 Cup Cornstarch

2 Cups Orange Juice (see above…I would use about 1 1/2 cups instead)

1/2 Cup Gluten-Free Soy Sauce (recipe calls for regular)

1/2 Cup Rice Vinegar

1/4 Cup Honey

4 Garlic Cloves, Minced

1 to 2 Teaspoons Red-Pepper Flakes (I used 2)

Coarse Salt

1 Tablespoon Vegetable Oil

3 Pounds Boneless, Skinless Chicken Breasts, Cut Crosswise  into 1/2 Inch-Wide Strips

1 Head Broccoli, Cut Into Florets, Stalks Peeled and Thinly Sliced

1 Pound Carrots (about 5), Peeled and Thinly Sliced on the Diagonal

Cooked Rice for serving

  • Place cornstarch in a medium bowl.  Gradually whisk in orange juice until smooth.  Whisk in soy sauce, vinegar, honey, garlic and red-pepper flakes; season with salt. Set mixture aside.
  • In a 5-quart nonstick Dutch oven or pot, heat oil over medium-high heat.  Working in batches, cook chicken on the one side until slightly browned, 2 to 4 minutes; transfer to a plate, and set aside (chicken will cook more later).
  • Add broccoli, carrots, and 1/2 cup water to pot.  Cook, partially covered, until water has evaporated and broccoli is bright green, 3 minutes.  Add reserved chicken and cornstarch mixture; bring to a boil.  Cook until chicken is opaque throughout and sauce has thickened, 2 to 3 minutes.  Serve stir-fry over rice.

Additional Suggestions:

Add any of the following vegetables: edamame, snap peas, cauliflower

To Freeze:

Prepare through step 3, omitting rice; cool to room temperature.  Freeze 1 1/2 cup servings in airtight containers.

To Cook From Frozen:

Run container(s) under hot water to release frozen stir-fry.  Place in a medium saucepan with 1/2 cup water per serving.  Cover and heat over medium high, stirring occasionally, until heated through, 10 to 12 minutes.

To see more photos of our place please check out my Flickr Page: Mia Cara Photography

Thai Chicken and Noodle Salad

Things are a bit crazy right now with getting ready to move.  Bryan will be starting law school this fall in Rhode Island, so in July I will be moving back east to be with him.  I’ll be flying to New Jersey (where he is currently living) for a about two – three weeks and then we’ll be heading up to Rhode Island together (into a place we have yet to find!).  I have no job lined up either and I have my fingers (and toes) crossed that the search will be a bit easier once I’m actually there and can see what is around us.

I will not being bringing any of my furniture with me, just packing up some boxes to ship across the country. I”ll be selling all the big things (or I hope to see them anyway!!).  The most important things for me to ship are my kitchen things: my pans, knives and of course my awesome KitchenAid! The trick is to try and figure out how to ship that and my wine and wine rack.  Hmmmm lots of bubble wrap?

With all of that going on and trying to save money and have enough to ship all the boxes, money is umm a bit tight right about now.  This week I have been trying to make meals that either make good left overs or use ingredients that can be used in several meals.  So far this week it was ground beef tacos made with the Trader Joe’s GF taco seasoning (I don’t follow the directions on the back and add tomato paste…I like the spice in it) which last night turned in to nachos.  Tonight will be the Thai Chicken and Noodle Salad.  The extra chicken will be used either in a grilled chicken salad or something of the sort.  I also have lined up some ham steak with a baked potato which will then be made into a ham and cheese frittata – YUMMM

One of my favorite magazines and websites is Martha Stewart’s Everyday Food Magazine.  I just packed all mine up to ship next week so I’ve been searching online for recipes to adapt and came across this one that sounded and looked really good…and it tasted great!!  Very light, full of flavor and refreshing.  This would be a great meal on a hot summer night.  Sadly this isn’t a great dish for Bryan because of the onions but I’m sure I can make it with out it and it taste just fine. I made a few alterations to the original recipe (my alterations are in red) to make this gluten free.

Thai Chicken and Noodle Salad

Serves 4

  • 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
  • Spicy Asian Dressing -see below
  • Coarse salt
  • 3 1/2 ounces Chinese rice noodles, broken in half if long (I used the thick rice noodles instead of the thing ones, I think it worked well)
  • 1 tablespoon vegetable oil, such as safflower (I used coconut oil – tasted great!!)
  • 2 carrots, sliced into ribbons with a vegetable peeler
  • 1 English cucumber, halved lengthwise and thinly sliced crosswise
  • 1/4 cup fresh basil, torn
  • Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
  1. Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate overnight).
  2. In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
  3. In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
  4. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Spicy Asian Dressing

  • 4 thinly sliced scallion whites
  • 2 minced garlic cloves
  • 1/2 cup soy sauce (gluten free soy sauce)
  • 1/2 cup rice vinegar
  • 2 tablespoons light-brown sugar
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon anchovy paste (or 1 minced canned anchovy) – (I didn’t have either so I left it out)
  • 1/2 teaspoon red-pepper flakes

This is my second attempt at using my coconut oil in a recipe but I have one more to attempt this weekend so keep checking back.
Rice Noodles on Foodista

A new take on chicken tenders and fries

A few weeks ago I filled out a form on Tropical Traditions website to be considered to review their coconut oil.  Not thinking that me and my little blog would get picked but I did! Yesterday I received my Coconut Oil in the mail and instantly began to think “what should I make first?”, “should I use one of their recipes or try and create my own?”, “what does it smell like?”, “will it have a strong coconut flavor?”.  Needless to say my brain was on 20 question mode, but I had a photo assignment last night and couldn’t experiment right away, so I did it tonight.  I was nervous and excited to experiment and swore that if my first try came out bad I wouldn’t blog about it.  Thankfully it came out pretty tasty!

I’ve read so many great things about coconut oil, both for cooking/baking but also the health benefits of it.  Below are a few interesting facts that I have found in my research:

  • Coconut oil is very heat stable so it makes an excellent cooking and frying oil. It has a smoke point of about 360°F (180°C)
  • The oil is also used to give movie theater popcorn in the United States its distinctive flavor
  • Made from fresh coconuts, not dried copra
  • Has a fresh coconut fragrance
  • Apart from coconut oil, the only other source of lauric acid found in such high concentrations is in mother’s milk

I had been curious about coconut oil for a while now and been wanting to try it out for myself so I am very thankful to Tropical Traditions for sending me this amazing sample to experiment with and write about.

So back to my 20 questions:

“what should I make first?” – I decided to try and make a play on chicken nuggets and fries.  Instead I made coconut flour dusted chicken tenders and sweet potato fries.  They were fried in a little bit of coconut oil (recipe below).  It was very very tasty.  The chicken came out fantastic!!  So juicy and tender with a hint of coconut flavor (just a hint).  The fries came out great too, however I think I prefer my fries baked instead of fried.

“should I use one of their recipes or try and create my own?” – I went with making my own recipe this time, but Tropical Traditions has tons of great looking recipes that I look forward to trying!

“what does it smell like?”- It definitely smells like coconut but in a good way (not like suntan lotion).

“will it have a strong coconut flavor?” – A slight coconut flavor is there but its not over powering or anything like that.  I rather enjoyed it.

Chicken Tenders and Fries

1/4 cup of coconut flour

1/4 cup tapioca flour

1/2 teaspoon of salt

1/2 teaspoon fresh cracked black pepper

1 medium to large sweet potato – cut into “fries”

2 boneless/skinless chicken breast – cut into 1/2 inch strips

coconut oil – enough to lightly fry the fries and chicken – about 1/4 -1/2 cup

In a medium bowl mix the coconut flour, tapioca flour, salt and pepper until combined.  Dredge the sweet potato fries in the flour and shake of any excess flour before adding to the oil.  One the fries are finished cooking cool them on a wire rack.  Lightly sprinkle with salt (if you desire).  Next, add the chicken to the same flour mixture, coat lightly and shake of any excess flour before adding to the oil.  Fry for 2-3 minutes on each side until fully cooked. I dipped my chicken in a little bit of honey….oooh so good!!

Seeing as I was given this very generous sample to try I have decided that for the next month before packing everything up to ship across the country I will make one coconut oil recipe a week, so please stay tuned for more recipes and reviews. Now…what to make next, hmmmmm  Maybe I’ll try baking something next.

Please check out this video from Tropical Traditions about their Coconut Oil:

Sweet Baby Ray’s (review)

Back East we have “cook outs” where you cook outside on a grill, usually some steaks, BBQ chicken, veggies etc.  However, when I moved to California people call cook outs BBQ’s, which I found a little confusing.  I was invited to my first BBQ thinking “oh, nice we are going to have some BBQ pork or chicken”.  No, there was NO BBQ sauce to be found anywhere.  Cooking on a grill (or as they call it here, a BBQ) was what they were talking about all along.  Needless to say I was a bit disappointing and still haven’t gotten over the difference from one coast to another.  In my mind to have a BBQ – you must have BBQ sauce!! (I know I’m not alone on this, but people here think I’m crazy)

Since moving here and being to many BBQ’s with out BBQ sauce I realized a few months ago, that I haven’t had BBQ sauce in years!!  Bryan is always raving about this one brand, his all time favorite to be exact – Sweet Baby Ray’s.  I said well if its gluten free, lets try it. I read the back of the package and I didn’t see anything containing gluten/wheat so I went online and sure enough its gluten free!! Its a good thing that it is, because I don’t think he can live with out it, and he is very excited that I can eat it.  Here is what it says on their website:

Is the product gluten-free?

All products except for the meatballs with sauce are gluten free.  Always read labels closely for ingredients before consuming.

This stuff is AMAZING.  Such a great flavor, not too over powering but the perfect balance of tangy sweetness.  Its thick and has a little bit of a kick to it.  I’ve only tried the original one but they have several other flavors: Honey, Hickory & Brown Sugar, Ray’s Hot ‘N Spicy and Sweet Vidalia Onion. Probably one of the best sauces I have had.  You can pretty much find this everywhere so if you haven’t tried it yet you should.  It’s almost summer time lots of grills will be heating up waiting for some BBQ chicken!! I don’t we’ll ever have another kind of BBQ sauce in our house.

I don’t own a grill right now (and hopefully we’ll be able to get one when we move to Rhode Island) so tonight I’m baking some chicken drumsticks that have been brushed with Sweet Baby Ray’s and when they are just about finished I’ll pop them under the broiler for just a little bit to get that char on them.  Then of course I’ll be dipping the meat in the sauce 🙂 Tonight’s meal will be some steamed broccoli, Sweet Baby Rays Chicken and a tomato and cucumber salad.  Light and tasty.

Boneless Buffalo Chicken Tenders


One of my favorite “bar” foods is Buffalo Wings…love love love them, especially boneless ones, but 9 times out of 10 they are coated with flour or fried in the same oil that other battered things are fried in, so I never get to eat them. Today after talking with Bryan, who had them for lunch today I figured I would try and make some myself…it couldn’t be that hard, right? – Thanks Bryan for the inspiration!!

Wicked easy to make and extremely tasty! Served them tonight with some baked sweet potato fries.

Boneless Buffalo Chicken Tenders

2 boneless, skinless chicken breasts, cut in to 1/2 strips

1/4 cup potato starch

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup canola oil

1/2 cup Franks Hot Sauce

1/3 cup butter

1 teaspoon lemon juice

In a large skillet, heat the oil (do not let it get too hot and smoke). In a small pan melt oil and add hot sauce and lemon juice, keep on low heat. In a medium bowl mix the potato starch, salt and garlic powder until well combined. Dredge the chicken strips in the potato starch. Shake off any excess starch and cook chicken in the oil for about 2-3 minutes per side, until lightly golden brown.

When chicken is completely cooked through, add to pan with butter and hot sauce, stir and coat evenly. Serve immediately.

Any extras would be great cut up and put in a salad!

Hearty Chicken Soup


Cold season has hit!  Thankfully its just a cold and not the flu.  So the past few days have been spent drinking many cups of tea with honey and eating plenty of soup.  I’m not good at being sick…I have a hard time taking it easy and resting.  I always feel like I need to be doing something, and that usually means cooking/baking.  So the other day I had made a potato and corn chowder  but when I’m sick I want a clear broth…so tonight I made a hearty chicken soup.

Hearty Chicken Soup

1 tablespoon grapeseed oil

1 large shallot (or onion, I didn’t have an onion so I used shallot)

3 celery stalks, diced

2 large carrots, diced

3 medium potatoes, diced

1 cup each firmly packed green and red chard roughly chopped

2 cloves of garlic, finely minced

1 table spoon dried oregano

1 table spoon rosemary chopped

1 teaspoon red pepper flakes

4 cups gluten free chicken broth

1 cup water

1-2 boneless skinless chicken breasts diced

salt and pepper to taste (shouldn’t need to much with the chicken stock)

*try to dice the veggies all about the same time for even cooking.  I tend to dice mine bigger but I like the chunkiness of the soup.  I also don’t peel my potatoes first, I like to leave the skin on, it adds a slightly different texture to the soup.

In a large pot heat one table spoon of grapeseed oil over medium heat.  Add shallot and cook for two minutes.  Add the celery and carrots and cook for an additional five minutes until softened.  Add potatoes, garlic, rosemary, oregano, and red pepper flakes.  turn heat to medium high and add one cup of water and four cups of chicken stock.  Bring to a boil for 5-10 minutes, add chicken and stir.  Once chicken has cooked through add the green and red chard, stir well.  Reduce heat to a simmer and continue to cook for an additional 10-15 minutes.  Enjoy with a little grated Parmesan cheese on top.

Sweet and Spicy Chicken


I’m going to give P.F Chang’s a run for their money with this chicken. (ok maybe only in my mind). I love P.F.’s Spicy Chicken but this one I made tonight has got a good kick of heat to it.

Last week at the Farmer’s market I found some Thai Chili’s and have been trying to think of ideas of what to make with them. I plan to make some pad thai with tofu later this week. I wanted to create something by playing with the spice and contrasting it with sweet. And out came my Sweet and Spicy Chicken

Sweet and Spicy Chicken (*Edited on 1/13/10)

2 chicken breast – boneless, skinless

1/4 cup corn starch

4 tablespoon veggie oil

Salt and Pepper *


1/2 cup honey (You can also use Agave instead of honey, or half honey and half agave)

3-4 Thai Chili peppers finely chopped (keep seeds in for even more heat…adjust the amount of peppers depending on your spice level) *Dried or fresh chili peppers work well in this recipe

2 Tablespoons of Water

2 Tablespoons of Olive or Canola Oil.

Mix honey, Thai chili peppers, and water. Set aside.  Right before adding to the pan heat in the microwave for 30 seconds and mix well. This helps it “loosen” up a bit and makes it easier to pour into the pan or wok

Cut up chicken in bit size pieces. In a medium bowl add the corn starch, salt, pepper  and chicken. Coat well and shake off any excess corn starch. In a large skillet or wok heat 1 tablespoons of oil, add half the chicken and brown on both sides, about 5 minutes total. Place chicken on a paper towel lined plate. Repeat with second half of chicken and additional tablespoon of oil.

In the same skillet add the honey – chili mixture and bring to a boil for two-four minutes until the sauce reduces, thickens slightly and turns a nice caramel color. Add chicken back to the pan and coat well. Simmer for an additional 2-3 minutes.

Serve over white or brown rice. Its a bit sweet with a nice spicy finish.

For a vegan option, used firm tofu that has been drained and 1/2 cup of agave nectar in placement of chicken and honey.

We love this recipe.

Chicken Picatta


Again I did some searching for Chicken Picatta recipes.  The chicken is usually dredged in flour but seeing as this is GF I decided to use sweet white rice flour.  I followed a standard Picatta recipe with the oil, butter, lemon and capers and this is what I came up with:

Chicken Picatta:

Salt and Pepper

2 Chicken Breasts – butterflied

1 Cup Sweet White Rice Flour

5 Tbls Butter

4 Tbls Olive Oil

1/4 Cup Lemon Juice (Fresh)

1/2 Cup Chicken Stock

1/4 Cup of Capers rinsed and drained

1/4 Cup Fresh Parsley chopped

Season the chicken breast with salt and pepper then dredge in the rice flour.  Shake off any access flour.  In a large skillet heat 2 tbls of butter and 3 tbls of oil, when it starts to bubble/sizzle add one of the chicken breasts.  Cook for three minutes on each side.  The chicken should have a nice golden brown color.  Remove chicken and keep warm on a plate.  Add an additional 2 tbls butter and one tbls of oil, repeat the same process with the chicken.  Once chicken is done keep it warm on a plate with the other chicken breast.  In the pan add the lemon juice, chicken stock and capers, whisk well and bring to a boil.  Add the chicken breasts and any juices from the plate.  Simmer for five – seven minutes.  Remove chicken again and place on a serving platter.  Add the remaining butter to the pan and whisk well.  Pour the sauce over the chicken and top with parsley.

Serve with green beans, roasted potatoes or mashed potatoes.


Citrus Chili Chicken with Roasted Grape Tomatoes

Citrus Chili Chicken with Roasted Grape Tomatoes


Roasted Grape Tomatoes
1 pint grape tomatoes
2 teaspoons olive oil
1 tsp cracked black pepper
1 tsp salt

Roast at 400° for 10-15 minutes until they start to split open
In a bowl combine roasted tomatoes (with any juices on the pan) and 1/8 cup crumbled feta cheese

Citrus Chili chicken
2 boneless, skinless chicken breast – butterflied
1/4 cup Williams Sonoma Citrus – Chili Finishing Sauce

Marinade the chicken in the sauce for 30 minutes
Cook on in a sautée pan for 4-5 minutes on each side or until juices run clear

Lemon Herb Roasted Chicken and Green Bean Asparagus Salad


Roasted Chicken with Green Bean Asparagus Salad

Roasted Chicken

2 pounds of chicken legs (about two pieces, skin on)

1 Meyer Lemon

1/2 teaspoon sat

1/2 teaspoon black pepper

3 cloves of garlic minced

1/2 teaspoon Oregano

1/2 teaspoon Parsley

1/2 teaspoon Dill

4 tablespoons good olive oil

Place the last seven ingredients in a zip lock bag. Cut the lemon in half. Cut two 1/4 inch slices of the lemon and place to the side.  Squeeze the lemon into the bag with the rest of the ingredients and mix well.

Lift the skin of the chicken slightly with out tearing it.  Under the skin place one of the lemon slices and about a 1 teaspoon of the marinade.  Place the chicken in the bag and marinade for a three to four hours.

Preheat oven to 425 degrees.  In a non stick skillet on medium high heat brown the chicken legs (about one minute on each side).  Place chicken and remaining marinade and lemon slices in an oven proof baking dish.  Bake for 25-30 minutes.

Green Bean Asparagus Salad w/ Mustard vinaigrette

1 pound fresh green beans

1 pound fresh asparagus

1/2 of a red or white onion sliced thinly

1/3 cup toasted walnut pieces

1/8 cup pomegranate seeds


2 cloves of garlic minced

1/2 teaspoon apple cider vinegar

1/8 cup fresh lemon juice

1 tablespoon Dijon mustard

1/8  teaspoon of  Oregano

1/8 teaspoon Parsley

1/8 teaspoon Dill

1/4 cup good olive oil

Salt and Pepper to taste

Whisk all the ingredients together until well combined.

Cut the green beans and asparagus in 1 inch pieces.  Boil in salted water for 2-3 minutes until they are bright green and maintain a crunch.  Run under cold water to stop the cooking.  Set aside

In a large bowl combine onion, green bean, asparagus and the toasted walnuts.  Add the mustard vinaigrette and  mix until evenly coated.  Top with pomegranate seeds.

Gramma Lu’s Chicken


My grandmother is a great cook. We all have grown up loving and craving her cooking (especially her meatballs and sauce). All of her recipes are stored in a brown folder that has been coveted by every female in my family!! Knowing that there would come a time that we would all want these recipes from her but only one person would end up with the folder, my Aunt Sue, my sister and I decided to put all her recipes in a “cook book” and give it to our family as Christmas presents one year.

I have to give her credit for my love of cooking. I remember being very young and her pulling up a chair for me to stand on next to her while she taught me how to make chicken soup from scratch.

Gramma Lu makes the best chicken wings (to me anyway). Ever since I was little I looked forward to these chicken wings of hers.

I didn’t have chicken wings or pineapple juice so I adapted the original recipe. I substituted the wings for drumsticks and omitted the pineapple juice and added a teaspoon of ginger. (The original recipe is below along with the ginger)

Gramma Lu’s Chicken Wings

1/2 cup orange juice

1 cup gluten free* soy sauce

1/4 cup pineapple juice

3 cloves of garlic minced

1 teaspoon of minced ginger*

1-2 lbs of chicken wings (or drumsticks)

~Combine first four five ingredients and mix well. Add chicken and marinate overnight. Place chicken in a single layer on a cookie sheet. Bake for 1 hour at 350 degrees, turn once half way threw. Serve Hot.

(for drumsticks cook at 375 degrees for fifty minutes turning once. Turn oven to Broil and broil for five minutes or until skin is crispy).

Prosciutto-Wrapped Chicken


Prosciutto – Wrapped Chicken

1 boneless skinless chicken breast halved length wise

2 pieces of Prosciutto (thinly sliced)

1 teaspoon olive oil

Season chicken breast with pepper (no need to season with salt when using the prosciutto). Wrap each piece of chicken with one piece of prosciutto. Place the seam side down on a baking sheet. Lightly rub the top of each chicken breast with oil.

Bake at 350@ for 10-15 minutes until almost cooked. Switch oven to broil and broil for 5 minutes (or until cooked fully)

Serve with sauteed spinach and zucchini.

Sweet Curry Chicken

Sweet Curry Chicken

2 tablespoons oil
1 teaspoon crushed garlic
1 teaspoon red curry paste (Thai Kitchen)
1/4 teaspoon honey
1/8 teaspoon cider vinegar
1 Chicken Breast (boneless, skinless)

~Mix together to make a paste
~Rub on to chicken breast
~Grill until no longer pink inside (a few minutes on each side)

Nothing like a quick, easy but tasty meal!