Cheater Sweet and Sour Chicken

Every time I walk into Walmart, it smells like sweet n sour chicken. It drives me crazy. I never really liked it, but I miss it. Crazy. I think I miss ordering out Chinese food, and the extra fat.

So, I came home and whipped up my own version. I made the sweet and sour from scratch, and it's very easy. Also, using the Bell and Evans gluten free tenders, makes it even better, as far as ease goes!!

Also, just a shortcut I use in my kitchen in the winter months, I buy mostly frozen veggies. They have the same nutritional content, are generally cheaper than fresh, and as added benefit, already chopped up. I am all for fresh vegetables, but here in New England, the snow is covering the ground, the vegetables we are getting aren't going to be all that fresh, or all that local.

Here is the original sweet and sour sauce recipe, the only thing I changed was a technique...sifting the cornstarch first so you don't have any lumps.

I am also planning on making this for New Year's Eve. We used to always order out Chinese food, this year I will make my own and have a few dishes to choose from. Yum!


Sweet and Sour Chicken - Cheater Version

Bake the chicken, cook up some veggies (I did broccoli and peppers.), combine and mix with the sauce. Serve over cooked rice and sprinkle with green onions if desired.)

Sweet and Sour Sauce

1/2 cup brown sugar
1/2 cup cider vinegar
4 tablespoons ketchup
3/4 cup pineapple juice
2 teaspoons cornstarch

Warm everything in a saucepan except cornstarch to just below a simmer without letting it boil and stir in the sifted cornstarch to thicken. Sift the cornstarch to eliminate any lumps. You can add whatever else you might like to add, onions or peppers, some pineapple.

Cheers!

Cornish Game Hens with Raspberry Shallot Glaze

That sounds so fancy, doesn't it? But, honestly it's a simple and fun meal. My children (ages 4 and 6) really enjoy eating this. It is very easy, and does not take long to prepare. I give proportions for the glaze, I like a lot, so I may double it if I want extra. This generally covers two hens very well.


Cornish Game Hens with Raspberry Shallot Glaze

Cornish Hens (they usually are about 1 3/4 lb each, figure 1/2 for each person, unless the hens are smaller)
olive oil
1 shallot, chopped
2 tablespoons balsamic vinegar
1/3 cup raspberry jam, seedless preferable

Preheat oven to 400 degrees. Oil bottom of roasting pan. Unwrap hens, pull out giblets and place on pan. Brush some olive oil on the skin, then put a dash of salt and pepper on each. Put in oven. Roast for 35 minutes.

Heat a skillet over low heat, add some olive oil. Add chopped shallots and saute, careful not to brown, just to get soft and translucent. Add raspberry jam and balsamic vinegar. Keep on low heat, mix until a glaze forms.

Pull hens out of oven, brush glaze on, and place back in oven. Cook about 10 to 15 minutes more, or until thermometer in thickest part of thigh registers from 170 degrees to 180 degrees. let stand on platter for 10 minutes before you serve.

Cheers!!!

Coconut Chicken Tenders

I got this idea from www.celiac.com user fiddlefaddle.

Basically, you crush the gluten free chip of choice (tortilla chip, potato, or even cereals). Crush them in a blender, food processor, or in a bag with a rolling pin or empty wine bottle (that's what I did). Then, do the 'parm' thing, dip chicken (this will also work with fish) in cornstarch, then beaten egg, and then in the crushed chips. Bake or fry as you like.

This one is a little different since I used shredded coconut, and used coconut oil (I use this kind of coconut oil) to cook these in. They were great, and easy, next time I will use more shredded coconut, and the recipe below compensates for that. Also, I do not give exact amounts, since it will vary on how much chicken you are cooking.

And, coconut oil's cooking temperature is 350, that's why the chicken is mostly cooked at 350. I turn it up at the end to get the chicken a little brown. (If you want to learn more about coconut oil, try this site....Coconut Oil Research. I was referred to using coconut oil by my naturopathic doctor, and this site is one I just googled for you.)

Coconut Chicken Tenders

chicken tenders
crushed chips, I used tortilla here
unsweetened shredded coconut
cornstarch
beaten egg

Preheat oven to 350. Mix crushed chips with shredded coconut, making it about a 1 part coconut to 2 parts chips ratio.If you want less coconut, do 1 part coconut to 3 parts chips, which is what I did here.

Place about 2 heaping tablespoons of the coconut oil in the pan you are using to bake the chicken. Put in oven, so oil will melt, and make sure there is enough oil to lightly coat the bottom of the pan when melted.

Roll the tenders in the cornstarch, dip in the beaten egg, then roll in the chip mixture. Put aside.

Take the hot pan out of the oven and put the chicken tenders in. Bake in oven about 30 minutes, then up the oven to 375, cooking 10-15 minutes more, or until chicken is cooked through.

Serve with a dipping sauce of choice. Here I made up my own - Spicy Marmalade Dipping Sauce.

Chicken - Turned and Roasted

So, I am on a little different diet this week. The first thing I do? Roast a couple of chickens so I have meat already prepared for the family. I just do a few different things to it each night, making it much easier for me.

I flip the chicken after cooking it for awhile, it makes the breast a lot more tender and moister than usual without much effort.




Turned Roasted Chicken

Preheat oven to 400 degrees. Place chicken, breast side down, in roasting pan. Season with olive oil, salt and pepper, or whatever you like on your chicken.

Cook for 40 minutes. Flip chicken so it's breast side up. Cook another 25 minutes. Check chicken. It's done when juices run clear and thermometer reads 180 degrees in the thigh.

(And don't forget, you can use the bones to make broth or stock for other recipes!)

Cheers!!

Easy Feta Cheese and Chicken Salad

By the way, I am going on vacation for a few days, so I won't be posting until next Wednesday. I will let you know If I find any good gluten free resources on the road.

I recently found out that Perdue Short Cuts are gluten free. Click here to see the list. Here was another night I did not want to cook. Can you guess the ingredients?? :grin:

Spring Lettuce Mix
Any fresh vegetable you have on hand and like on salad
feta cheese
dressing of your choice

Mix all ingredients. Eat.

Have a wonderful day!

Salsa Chicken

When I worked as a waitress in a fancy restaurant, this was one of the entrees. It is simple to make, yet tastes so yummy. The original recipe called for the chicken to be dipped in four, the only change was to dip it in cornstarch instead. Use your favorite salsa (I prefer fresh, but whatever suits your fancy will work for you). And, you will note that I have a Woodchuck cider in the background. It's gluten free and goes great with Mexican. Enjoy!

Salsa Chicken

chicken breasts, pounded thin or buy the thin cutlets
cornstarch
favorite salsa
shredded cheddar (I prefer), jack, or any mixture of cheese
butter

Coat chicken breasts with cornstarch. In skillet, over medium heat, melt some butter (needs to be sizzling, but not burning), add coated cutlets to pan. Cook until browned on one side, turn over and cook until done. Place on cookie sheet. Cover with salsa, then cheese. Put under broiler until cheese starts to bubble. (I like my cheese a little brown, but take out when you like.) Take out and serve with side of your choice.

If serving for company, cook chicken on stove top, then hold. Preheat over to 400, add salsa and cheese, and cook until warmed through. If you want cheese brown, put under broiler for a minute.

The Best Chicken Ever

Update: I have made this chicken again, this time skipping the grilling part and just roasting it in the oven. Fabulous. And not much more effort, especially if you have to defrost your chicken anyway. Throw you chicken in the brine overnight, and you will have the most delicious, moist chicken the next day. Just make the brine, cool it down, then add your bird, whole. Next morning, take it out, put in fridge covered, then roast as usual.

The following update is highly recommended!
Another update: After a conversation with my fellow foodie friend Robin, I decided to try brining chicken breasts. In my humble opinion, I think this is the best use of the brining procedure. I do it all the same except for the following: I cut 1/4 cup of the salt, and I leave the breasts in there until I am ready to grill them. I get a huge pack of breasts from Sam's Club, and use the leftovers for salads and what not. Try it, and you will be hooked too!!

This chicken takes some pre-planning, and a little effort, but it is worth it. If you have never brined or grilled a chicken before you will be embarking on new territory. This was my first time for both, but it won't be my last. make sure you have room in your fridge for a big pot, and plenty of charcoal or propane in the tank before starting.

Also, if you want to skip the long grill "baking" part, just sear the bird on the grill, have your oven preheated, and cook as normal in the oven. I think I would bring the bird back outside for the finish basting turn though, to impart more of that flavor. (Me, I am thinking of asking for the rotisserie attachment for our grill for Mother's Day! Yes, this was THAT good.)


To brine: Get your big saucepan, big enough to fit a chicken in. Fill with water, turn on burner to boil water. Add 3/4 cup salt (I used kosher), 1/2 cup maple syrup, 4 tablespoons brown sugar, 2 bay leaves, and 6 garlic cloves, peeled. Add all ingredients to water, boil, turn off and cool the water. After the steam mellows out a bit, put the pot in the fridge, the water has to be at your fridge's temperature to put your chicken in it. The ingredients here are just guidelines, do whatever you like, BUT always add some sort of sweet to the pot, otherwise your bird will be too salty.

Cut your chicken in half.

Once the water is cooled down, put your chicken halves in the water, being sure that all your chicken is under the water; otherwise you can get some unwanted bacteria in there. If your chicken floats up (mine didn't), you can put a plate on top, or a bag of ice, whatever you can figure out to immerse it.

Let soak overnight, or anywhere from 6 to 24 hours. (I would say keep the upper end to 12, but I think 24 would still be OK.)

Throw out brine, and cover bird well, and put it back in the fridge for a few hours before cooking. This will let the skin dry out a little bit. The meat will absorb some of the brine, this will give the skin a bit more crisp to it. You can skip this part, the skin will be moist.

To cook: I wanted to try grilling my chicken, I never did this before. So, heat up your grill on high, about 10 min. Brown each side of the bird, then turn off one burner, moving the chickens to the side that was turned off. Shut grill. Check every 25-30 min, turning the bird. (Mine took about 1 hour 45 minutes to cook.)

To season: While the chicken is cooking, mix olive oil, fresh lemon juice, and herbs (I used sea salt, oregano, and pepper). Baste bird during the last 10 minutes of cooking on each side.

Chicken is done when thermometer inserted into the thickest part of the thigh meat registers 170 degrees. Take bird off grill, and let stand for 10 minutes, carve and enjoy.

Chinese Sesame Chicken Bites

I got the original from recipezaar.com, click here to see it. This tastes like the chicken bites you get at the mall, especially if you use chicken thigh meat vs. the breast meat. We prefer the thigh meat. Don't forget to adjust sauce to the quantity of meat using.

Just another reminder: make sure your soy sauce is gluten free. I use San J, but I believe that LaChoy is gluten free as well.

Ingredients
3 tablespoons brown sugar, packed
2 tablespoons soy sauce
1 tablespoon minced ginger
1 tablespoon oil
1 clove minced garlic
2 chicken breasts cut into cubes
3 tablespoons toasted sesame seeds
dash sesame oil
scallions slices (optional)
handful coarsely chopped peanuts (optional)

Combine brown sugar, soy sauce, sesame oil, and ginger in a small bowl. Set aside. Heat oil in heavy skillet. Add garlic and chicken. Saute over high heat for 3 minutes or until chicken is about half cooked. Give the soy sauce mixture a stir and add to chicken. Continue to saute over high heat until most of the liquid is evaporated and chicken is glazed, about 4 minutes. Remove from heat. Sprinkle with sesame seeds, peanuts and scallions. Combine before serving.

Miso Glazed Fried Chicken

I had to post this today. My parents came over for lunch yesterday, and I made this. It was absolutely delicious. It was a definite recipe rave. Red miso paste has gluten, so I used a gluten free white one and it was great. Also, I marinated the chicken for 24 hours, and it was awesome. Oh...storing leftovers...store the chicken separately from the glaze, otherwise it loses it's yummy crispiness. I served this with stir fried frozen veggies with Chinese 5 spice.

Just another reminder: make sure your soy sauce is gluten free. I use San J, but I believe that LaChoy is gluten free as well.

I got this from the Conde Nast site, and if you want to see the original recipe, please click here.

Miso-Glazed Fried Chicken

For chicken
4 skinless chicken drumettes
4 skinless chicken thighs
2 cups sake
1/2 cup mirin
1 teaspoon finely grated fresh ginger
2 cups cornstarch
About 3 cups vegetable oil for frying

For glaze
1/2 tablespoon butter
2 tablespoons finely chopped onion
1/2 teaspoon minced garlic
1/2 teaspoon finely grated fresh ginger
1/2 cup red miso
1/4 cup packed light brown sugar
2 tablespoons soy sauce
1/4 teaspoon hot mustard paste
Black pepper to taste
1 cup pineapple juice
1/2 cup ketchup

Make chicken:
Wash and pat chicken dry, then marinate in sake, mirin, and ginger in a bowl for 3 hours. Drain chicken, discarding marinade. Heavily coat 4 pieces of chicken at a time in cornstarch and fry in hot oil in a large skillet, turning occasionally, until golden and just cooked through, about 15 minutes per batch. Drain on paper towels. Cool completely, then chill, covered.

Make glaze:
Cook onion and garlic in butter in a 2-quart saucepan until softened, then add all remaining ingredients and cook, stirring, until simmering. Reduce heat and slowly simmer, stirring frequently, about 20 minutes. Purée in blender until smooth, and cool. Brush glaze on chicken before serving.

Stuffed Greek Chicken Breast

Mix equal parts feta cheese and olive tapenade. Cut a pocket into the thick part of a chicken breast (or roll mix in center of chicken filet), season outside of chicken breast as desired (sometimes I marinate the chicken for a day before stuffing in simple Greek salad dressing), and bake until cooked through.

Quesadillas

I, and my family, loved these. We used Food For Life Brown Rice Tortillas. They tasted exactly like the flour ones. I hate to claim any quesadilla recipe as mine, but this is one I just do and have no one to credit.

Brown rice tortillas
shredded cheddar
black beans, chicken, or any other protien you like
green onion
jalepeno
tomato
red pepper

Really, pick anything you like to put in it. Preheat oven to 400. Spray cookie sheet with Pam or coat with olive oil, I prefer the olive oil. Put a tortilla done and put cheese on first then add all your toppings. Put a final coat of cheese on top and place another tortilla on top. Brush the tortilla top with olive oil.

Bake until crispy and cheese is melted..maybe 8 minutes. Comes out crunchy and yummy.

Chicken tender coating

This is from www.celiac.com from user fiddlefaddle

If you crush potato chips (gluten-free, of course), corn chips, or tortilla chips, those work very well as a shake-n-bake-type coating. You can crunch a bunch in your food processor, and then keep in the freezer, or, if you're short on time and want to make a one-use batch, put some in a plastic bag and crush with a rolling pin (kids love to do that part). Roll your chicken or fish in cornstarch, then beaten egg, then the chip crumbs.

[Gluten Free] Goddess: Rustic Chicken Soup for the Soul

The original recipe is from the Gluten Free Goddess, see link below to get to this recipe and her wonderful blog. I did not change much, I omitted the potatoes and chilies, and really that's it. I like it blander, so I can spice it up to my mood...I can make more Italian by adding red pepper and freshly grated cheese, or Mexican by adding cheddar and jalapenos.

Gluten Free] Goddess: Rustic Chicken Soup for the Soul

Rustic Chicken Soup

extra virgin olive oil, as needed
3-4 split chicken breasts
8 cloves fresh garlic, I use garlic press
sea salt and freshly ground pepper, to taste
2 heaping cups thinly shredded cabbage (can use bagged)
1 red bell pepper, cut up
1 yellow summer squash, cut up
2 zucchini squash, cut up
1 teaspoon each of: dried basil, oregano and parsley
4 or more cups organic chicken broth, as needed
a dash or two of Worcestershire sauce, to taste

Drizzle some extra virgin olive oil into the bottom of a crock pot. Place the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.

In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, and any herbs. Toss to coat.

Pour the veggies into the crock in an even layer. Add the chicken broth and a dash of Worcestershire sauce, to taste. The liquid should just about cover the veggies. If you like more of a liquid soup than a stew, add more broth.

Cover and cook on high for 5 to 6 hours, until the chicken is done and easily breaks apart into pieces with a large spoon. Take out bones, add whatever else to taste, and eat!