Chicken Parmesan

One of my favorite dishes when I was younger was Chicken Parmesan. I love the crunch chicken but yet still tender and juicy inside with some bubbly mozzarella cheese on the top.  It is a very simple dish, however I never make it.  I don’t know if it was because I feared how it would actually come out with using gluten-free flour instead.  It has just been one of those dishes that kind of made me nervous to “re-create”. While flipping through my favorite cooking magazine (Everyday Food by Martha Stewart) I saw a recipe for chicken parm and asked Bryan if he likes it.  When he said yes I figure, why not give it a shot and see how it comes out.

I opened up my flour cabinet (yes I have a small pantry with all of my gluten-free flours stored in my favorite containers by Snapware) and looked around to see what I had left (I’m running extremely low or I’m completely out of the majority of my flours) and saw that I had some Bob’s Red Mill All Purpose GF Flour, Gluten Free Bisquick and also some Orgran Rice Crumbs.  I decided to use a mixture of the Bisquick and Rice Crumbs and see how that would turn out, and if we didn’t like it I would try another combination the next time around.  We both really liked it – which I was surprised because I kind of just threw this recipe together quickly one night. The recipe is very simple and quick, you can feel free to change the measurements of the seasoning and cheese to your taste level.

Chicken Parmesan

1/4 Cup Gluten Free Bisquick (You could also sub in your favorite GF All Purpose Flour mix)

1/8 Cup Rice Crumbs (You could also sub in GF Bread Crumbs)

1/8 Cup Grated Parmesan Cheese

1/4 Teaspoon Salt

1/4 Teaspoon Italian Seasoning

2 Medium Chicken Breasts – pounded to 1/4 inch thickness

1 Egg – beaten with 1 Tablespoon of water

Cooked Gluten Free Pasta – We use Sam Mill’s GF Corn Penne Pasta (It is our favorite GF pasta that we’ve tried)

1/2-1 Cup Pasta Sauce (You can make your own or used a jarred sauce)

1/3 Cup of Shredded Mozzarella Cheese

Directions:

In a shallow baking dish beat one egg with 1 tablespoon of water, set aside.

In a second shallow baking dish mix the Bisquick, Rice Crumbs, Cheese, Salt and Italian Seasoning – mix well, set aside.

Between two pieces of plasticwrap or parchment paper pound the chicken until it is about 1/4 inch thick (for even and quick cooking).

Dredge each piece of chicken in the Bisquick/Rice Crumb mixture, shake off any excess and then in the egg mixture.  Again shake off any excess and then dredge it back in the Bisquick/Rice Crumb mixture.  Set aside.

In a medium skillet add one tablespoon of oil and heat over medium heat.  Once oil is hot enough (I always test by running cold water over my hand and then flicking a little in the pan, if it sizzles then I know my meat will sizzle – this is by no means scientific but it works well for me).  Add the two pieces of chicken breast.  Cook for 2-3 minutes on each side, until lightly golden brown and juices run clear.

If you do not have pans that can go into the oven, place the pieces of chicken either on a baking sheet or baking dish for this next step.

Turn your oven to broil and top each piece of chicken with half of the mozzarella cheese.  Place the chicken under the broiler just until the cheese starts to bubble and turn lightly golden brown.

Serve atop your favorite gluten-free pasta and top with your favorite sauce.

Wendy’s Spicy Chicken Sandwich-Gluten Free

(sorry the pic isn’t so great, I rushed because I really want to try this, its been over 2 years since I had one)

We don’t eat fast food much.  If we do, we either go to Subway so Bryan can get a sandwich and I get a salad or we go to Wendy’s because they fry their french fries in a separate fryer and I can get a bun-less cheeseburger and Bryan can get his favorite spicy chicken sandwich.  That sandwich used to be my favorite also before I found I had Celiac Disease.  Every time he gets one I ask “can I just smell it” – you laugh but I seriously do this quite often with some of his “regular” food.

Lately I’ve been on a kick of making things at home instead of going out and buying them.  For example in my last post I shared recipes from homemade beef jerky and granola bars.  I can’t go out and get a Wendy’s spicy chicken sandwich but I sure as heck can make it at home.  Making things at home also lets you control the ingredients you use.  Not saying that this sandwich is super healthy by any means, don’t get me wrong.  I mentioned to Bryan the other day that I could try to recreate that sandwich for him, but would have to do it gluten-free so I can enjoy it too…he said sure.  So I looked online for some ideas of what is actually in the sandwich and then went to work on creating a recipe for it.  I have to say it came out pretty darn awesome!  We both really liked it.  I served mine between two pieces of romaine lettuce and Bryan had his on a “regular” bun.  The spicy flavor in mine was much more pronounced without having all that bread in the way.

Gluten-Free Spicy Chicken Sandwich (Wendy’s)

1/4 Cup Frank’s Red Hot Sauce

1/2 Cup Water

1/2 Cup Gluten-Free Bisquick

1 1/2 Teaspoons Sea Salt

2 Teaspoons Cayenne Pepper

1/8 Teaspoon Fine Ground Pepper

1/4 Teaspoon Paprika

1/4 Teaspoon Garlic Powder

2 Chicken Breasts – pounded until about 3/8 inch thick

4 Pieces of Romain Lettuce

1/4 Teaspoon Mayonnaise (optional)

2 Tomato Slices (optional)

Mix together the Gluten-Free Bisquick, Salt, Cayenne Pepper, Pepper, Paprika and Garlic Powder in a large bowl.

In a separate bowl mix together Frank’s Red Hot Sauce and water.

In a large high-sided sauté pan heat 1/2 cup – 1 cup of canola oil (should come up about 1/2 inch the side of the pan depending on the size of your pan) on medium heat.  You could also use a deep fryer but I didn’t want to deal with all of that.

Take one chicken breast at a time and dredge it in the GF Bisquick mixture, then coat it in the hot sauce/water mixture and then again in the Bisquick mixture.

Cook chicken for about 4-5 minutes on each side until they are golden brown and no longer pink in the center (I cut mine just to make sure).

Remove from the oil and drain on paper towels to remove any excess oil.  Serve on lettuce or a bun and top with mayonnaise (optional), tomato (optional) and an additional piece of lettuce.  Enjoy!!

The Bisquick worked perfect for this recipe.  It was nice and crunchy and the chicken was juicy, and just the right amount of spice.  Oh how I have missed this sandwich, but now I can make it at home!

 

 

POM Wonderful Dinner Party (Recap)

About a month ago I entered a contest to host a POM Wonderful dinner party.  POM would pick 100 people to host a dinner party inspired by, Pomegranates (of course).  I entered at first because Bryan and I love pomegranates, and I really wanted to try to incorporate them into some recipes other than just drinking the juice and eating the seeds.  To my surprise I got an e-mail back saying I was one of the 100 picked and I would be receiving two cases of pomegranates and some goodie bags for my guests.  After getting this e-mail I had about 9 million thoughts running through my head of what to make, how many people to invite and oh I can’t forget the decorations! After sitting back and relaxing for a little bit I decided that simple was the best way to go.

Bryan and I will hopefully be in New Jersey for Thanksgiving this year and my dad, stepmom and stepsister will all be in upstate New York, so I figured we would do a pre-Thanksgiving inspired dinner together yesterday, just the five of us. Keeping with the Thanksgiving theme our menu was as follows:

Starter:

Salad with Pomegranate Seeds and a Pomegranate Balsamic Dressing

Main:

Roasted Chicken with Pomegranate Glaze

Mashed Sweet Potatoes

Garlic Green Beans

Pomegranate-Cranberry Sauce

Biscuits

Drink:

Hard Pomegranate – Apple Cider

Dessert:

Brownie Cupcakes topped Pomegranate Cream Cheese Frosting

Pomegranate Sorbet

Over all our dinner was great- with a few minor setbacks of having a small kitchen, sink and not being happy with my frosting!  It was nice to have my family here for a relaxing afternoon filled with football and a very tasty dinner (If I do say so myself).  Our decorations were simple – some small pumpkins in the center and on each plate was a pomegranate and an instruction card on “how to open a pomegranate”. Most of the recipes used were ones that we make often, simple yet very tasty and all 100% Gluten Free! Below are some of the recipes with photos.  (I must note that I got caught up in feeding everyone that I forgot to take a few photos, such as the roasted chicken when it came out of the oven-sorry!)

Salad with Pomegranate-Balsamic Dressing

(We usually have mixed greens and what ever else we can throw into the salad, it is completely up to you)

One -two large romaine lettuce heads, chopped (Or mixed greens)

1/2 cup sliced carrots

1/2 cucumber sliced

1/2 cup cherry tomatoes (optional)

1/4 cup pomegranate seeds

Pomegranate-Balsamic Dressing

Salt and Pepper

1/2 cup of good olive oil

1/4 cup pomegranate juice

1/8-1/4 cup balsamic dressing

Add all ingredients to a covered jar or salad dressing mixer.  Shake well and enjoy (you can adjust the measurements to your flavor liking)

Roast Chicken with Pomegranate Glaze

1 Whole Chicken (about 9 pounds)

1/4 cup room temp butter

1 1/2 tablespoons of Seasoning of your choice – I use a mixture of rosemary, thyme, oregano and sage.

Salt and Pepper

Preheat oven to 375 degrees.

In a small bowl mix the softened butter and herbs until well combined. Set aside

Make sure the giblets and neck are removed from the chicken cavity.  Rinse the chicken and pat dry with paper towels.  Season with salt and pepper – also season the cavity. Place your chicken in the roasting pan and gently lift the skin using your fingers – be sure not to tear any of it.  Once the skin  has been lifted, take  half of the butter and herb mixture and spread evenly under the skin.  Take the remaining butter and herb mixture and do the same over the top of the chicken.  Place chicken in oven.  About thirty minutes into cooking add about 1 cup of chicken stock to the bottom of the roasting pan and baste the chicken.  Continue to baste the chicken every 30 minutes.  (please be sure to check the size of your chicken to determine how long it should roast for).  For a 9 pound chicken, cook for 2 – 2 1/2 hours.

During the last thirty minutes of the chicken brush it with the pomegranate glaze (see recipe below) every ten minutes, do this again when your chicken has been removed from the oven. This sauce can also be drizzled over the meat on your plate (which I did)

Pomegranate Glaze

(Very concentrated flavor, and very good)

1 cup POM Wonderful Pomegranate Juice

In a small sauce pan heat the pomegranate juice over medium heat.  Simmer until juice has reduced about half, about 10-12 minutes.

Mashed Sweet Potatoes

(We love mashed sweet potatoes, especially with the cinnamon added.  We tend to eat more sweet potatoes than regular ones)

1 – 1 1/2 pounds of sweet potatoes, peeled and chopped

1/2  – 1 teaspoon ground cinnamon

1 tablespoon butter

1/4 cup soy milk

salt and pepper to taste

In a medium sauce pan add sweet potatoes and cover with water.  Boil for ten minutes or until the potatoes are fork tender.  Drain well.  Either by using a potato masher or using a stand mixer add your potatoes to a large bowl (or bowl of a stand mixer), add butter and soy milk and begin mashing (or whisking), until smooth.  Season with cinnamon and mix again until well blended.  Season with salt and pepper.

Garlic Green Beans

(one of our favorite side dishes, quick, easy and very flavorful.  This replaces the green bean casserole on our table)

1-2 pounds of fresh green beans

3 large cloves of garlic finely chopped

1 tablespoon butter

1 tablespoon olive oil

Salt and pepper

Lightly steam the green beans until bright green yet still crispy.  Drain well.  In a medium-large pan melt butter and olive oil over medium heat.  Add garlic and stir in the green beans.  Toss the green beans so they are all coated in the garlic and butter/oil sauce.  Season with salt and pepper.

Pomegranate-Cranberry Sauce

(I usually make this a day in advance)

1 Bag (12 oz) fresh cranberries

1 cup pomegranate juice

1/2 cup sugar – you can use either with sugar or packed brown sugar (I used the brown sugar this time)

1/4 – 1/2 teaspoon ground cinnamon (optional)

salt and pepper

1/2 cup pomegranate seeds

In a medium saucepan – over medium/high heat add the pomegranate juice and sugar. Bring to a boil.  Add the fresh cranberries, once the berries start to pop open reduce heat and simmer, stirring occasionally.  Cook until most of the cranberries have burst open and the sauce has thickened a bit, about 10 minutes.  Remove from heat and add in the pomegranate seeds.  Cool  to room temp before serving (or if you are making this in advance like I do (I think it tastes better the next day) cool completely and transfer to an air tight container.

Biscuits

I used the recipe on the back of the Betty Crocker Gluten Free Bisquick box.

2 cups Gluten Free Bisquick mix

1/3 cup shortening

2/3 cup milk (I use soy)

3 eggs

Heat oven to 400 degrees

Cut shortening into mix, using fork, until particles are size of small peas.  Stir in remaining ingredients until soft dough forms.  Drop by spoonfulls onto un-greased cookie sheet. Bake for 13-16 minutes or until golden brown.  Makes 10 biscuits.

Hard Pomegranate-Apple Cider

(We used a local hard apple cider from Newport Vineyards, which is right down the road from us)

Serves four

3 parts hard apple cider

1 part pomegranate juice

In wine glasses (or any fun glasses you might have) add three parts hard apple cider and one part pomegranate juice and stir lightly.  Serve chilled.

Brownie Cupcakes with Pomegranate Cream Cheese Frosting

12 Brownie Cupcakes (I used the Bob’s Red Mill Gluten Free Brownie Mix and made them in a cupcake pan – you can use which ever brand you like).  Make these the night before so they can cool and that is one less thing to bake the day of.

Pomegranate Cream Cheese Frosting

(sadly below isn’t the recipe that I used, I made my own but it didn’t have much pomegranate flavor so I suggest using this one instead)

8 oz cream cheese softened (room temp)

4 oz butter softened

3 oz of pomegranate juice (juice from 3-4 large POM Wonderful Pomegranates,* or 1-1/2 cups POM Wonderful 100% Pomegranate Juice)

14 oz Powdered sugar

1 cup arils from 1 large POM Wonderful

Prepare fresh pomegranate juice*, score 1-2 fresh pomegranates and place in a bowl of water, break open the pomegranates under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), reduce the pomegranate juice, over low heat, down to 3 fl. oz., Allow to cool, place butter into electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute, add the cream cheese and continue to mix for 2 more minutes, turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice reduction, mix until the sugar is fully combined, remove icing from the mixer and place into a piping bag with a round or star tip.

Pomegranate Sorbet

(I have never made sorbet before so I asked my stepmom to use her ice cream maker so I could attempt making pomegranate sorbet.  I found the following recipe online at Saveur and it is very flavorful and refreshing!)

1/2 cup sugar

3 cups pomegranate juice

1 Cup water

Place sugar, 1 cup water, and pomegranate juice in a large saucepan. Bring to a boil over low heat, stirring constantly. Remove from heat and cool to room temperature. Refrigerate until well chilled. Process in an ice cream maker according to manufacturer’s instructions. Serve garnished with pomegranate seeds. (This article was first published in Saveur in Issue #9)

 

Our table setting

Our POM Wonderful inspired meal

To make our Hard Apple-Pomegranate Cider we used a local hard cider from Newport Vineyards (It’s the best we’ve had)

A light refreshment – Hard Apple-Pomegranate Cider

“How To Open A Pomegranate”

A simple yet flavor packed and refreshing dessert – Pomegranate Sorbet

Each guest got a POM Swag-Bag which included a POM bracelet, POM recipe cards, POM pamphlet, a free coupon for a bottle of POM wonderful juice and an awesome reusable POM wonderful tote.  They also got to take home a few pomegranates.

 

Live Gluten Freely Review & Giveaway!


This giveaway is no closed – thank you to all who entered!

I am very excited about this review and giveaway.  General Mills generously provided me a complementary box of products through My Blog Spark. I have tried and reviewed many of these products, and truly enjoy them.  General Mills has done a great job with providing some fantastic gluten-free products that taste just as great as their gluten containing products. General Mills proudly offers over 300 gluten-free products that you can find at your local grocery store.

Live Gluten Freely has started to offer this amazing box of General Mills gluten-free products.  These boxes are great not only for your self, but as gifts, especially for those who are newly diagnosed with Celiac Disease.  If you haven’t visited and become familiar with Live Gluten Freely, I highly suggest that you head on over to their site and check it out and subscribe to their newsletter.  It is a great resource for gluten-free products, and they even have a pocket guide that you can print out and take along with you to the grocery store or keep in your car.  They also have a product locator, recipes and resources.

In our house we love the new Betty Crocker Bisquick mix.  We’ve been making some great recipes with it and Bryan loves the pancakes!  One day we made Chocolate Chip Pancakes (gluten-free, dairy free and nut free chocolate chips) and the other night I made him pomegranate pancakes. We also made chicken tenders with the bisquick mix, both regular Chicken Tenders and then boneless buffalo chicken tenders.

GIVEAWAY!

One lucky winner will win the gluten-free box above from Live Gluten Freely (valued at $24.99)

To be eligible to win please leave a separate comment for each of the following by 11:59pm on Thursday November 18, 2010!

(If you already follow on Twitter, like on Facebook and subscribe, please leave a comment saying so)

Subscribe to Creative Cooking Gluten Free (top left of blog) – 1 Entry

Follow Creative Cooking Gluten Free (@Creatively_GF) on Twitter – 1 Entry

‘Like’ Creative Cooking Gluten Free on Facebook – 1 Entry

Tweet This: Enter to win a #GF box from @BettyCrocker, @Creatively_GFEnds 11/18 (11:59pm) http://wp.me/pnrJm-iS #giveaway#myblogspark -1 Entry and can be done once a day!

Bonus Entries:

Leave a comment below on which product(s) you would like to try and why – 2 Entries (please leave the comment twice)

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Gluten Free Pomegranate Pancakes with Betty Crocker’s Gluten Free Bisquick:

1 cup Betty Crocker Gluten Free Bisquick Mix

1 cup soy or rice milk

2 tablespoons vegetable oil

1 large egg

Mix all ingredients in a medium bowl until well combined and there are no lumps.  Heat a skillet or griddle to medium heat.  Use just under 1/4 cup of mixture for each pancake.  Add about one tablespoon of pomegranate seeds to each pancake. Cook until edges have hardened and the tops start to bubble .  Flip and cook until golden brown.  Makes about 10 pancakes.

Pancakes – Gluten Free, Dairy Free

This morning I was really craving some pancakes –  I really wanted something other than eggs for breakfast.  I had a bit of the Betty Crocker Bisquick left in the box, so I thought I would try the recipe on the box for pancakes.  The pancakes turned out great – even Bryan thought so. The recipe is very simple and makes about ten pancakes.

My dad would always make ups pancakes with chocolate chips in them and when I remembered that we had some gluten-free, dairy-free and nut-free chocolate chips my sister sent us from Australia I thought I would give them a try with the gluten-free bisquick pancake mix this morning.

Pancakes using Betty Crocker’s Gluten Free Bisquick (Gluten Free, Dairy Free, Nut Free)

1 cup Betty Crocker Gluten Free Bisquick Mix

1 cup soy or rice milk

2 tablespoons vegetable oil

1 large egg

Mix all ingredients in a medium bowl until well combined and there are no lumps.  Heat a skillet or griddle to medium heat.  Use just under 1/4 cup of mixture for each pancake.  Cook until edges have hardened and the tops start to bubble (if you are using chocolate chips, add them before the bubble appear).  Flip and cook until golden brown.  Makes about 10 pancakes.

 

Like I said above, these came out great. They have almost a crunchy crust to them with the insides soft and fluffy.  The GF, DF, NF chocolate chips were fantastic too!  They taste just like regular chocolate chips and melt perfectly.  I think I will have to ask my sister to send us some more of them.  So far all of the products she has sent me from Australia have been awesome.  Although these were really good, I am very sad that we now have used the last of our bisquick!

And a quick apology to Bryan – I am sorry for making you wait to eat every single meal we have until I get pictures of it.  I know you are starving, but you are truly amazing for putting up with my little obsessions, eating all the food I make, even if it isn’t all that great and for being my non-gluten-free food tester-I truly value your opinions!  You are my best friend, and I truly appreciate you and all that you do more than I could ever express with words.