Gluten Free Pulled Pork
2 Onions, quartered
2 Tbsp Brown Sugar
1 Tbsp Paprika
2 tsp salt
1/4 tsp Ground Black Pepper
1/4 cup Cider Vinegar
4 tsp Worcestershire Sauce
1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 tsp Sugar
1/2 tsp Dry Mustard
1/2 tsp Garlic Salt
1/4 tsp Cayenne
1 (4-6 lb) Boneless Pork Roast
Combine onions, brown sugar, paprika, salt, pepper, vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne - stir well to mix
Put roast in crock pot and pour vinegar mixture over the roast. Cook on low for 12-14 hours. Remove and shred meat with a fork.
Wednesday, November 14, 2007
Monday, November 12, 2007
Gluten Free Tandoori Spiced Chicken
Gluten Free Tandori-Spiced Chicken Serves 4
Marinade: Salsa:
2 garlic, minced 1 large mango, diced
1 1/2 t salt 1/4 c red onion, diced
2 Serrano peppers, minced 1 Serrano, diced
1 c plain yogurt (fat free is fine) 1 T lime juice
2 T lime juice 1/3 c diced cilantro & mint leaves
1 T fresh ginger, diced
2 t coriander (ground seed)
3/4 t turmeric
2 t cumin
1/2 t nutmeg
1/8 t cloves
1/2 t pepper
Score 4 chicken breasts (make deep diagonal slices across one side of breast, want to make deep enough for marinade flavor, not too deep to break apart) Marinate at least 4 hours to overnight in zip lock bag.
Grill until chicken is done. Marinade can make it dry, so watch carefully. Serve with salsa.
Salsa can be made ahead as well and refrigerated
Marinade: Salsa:
2 garlic, minced 1 large mango, diced
1 1/2 t salt 1/4 c red onion, diced
2 Serrano peppers, minced 1 Serrano, diced
1 c plain yogurt (fat free is fine) 1 T lime juice
2 T lime juice 1/3 c diced cilantro & mint leaves
1 T fresh ginger, diced
2 t coriander (ground seed)
3/4 t turmeric
2 t cumin
1/2 t nutmeg
1/8 t cloves
1/2 t pepper
Score 4 chicken breasts (make deep diagonal slices across one side of breast, want to make deep enough for marinade flavor, not too deep to break apart) Marinate at least 4 hours to overnight in zip lock bag.
Grill until chicken is done. Marinade can make it dry, so watch carefully. Serve with salsa.
Salsa can be made ahead as well and refrigerated
Saturday, November 10, 2007
Gluten Free Orange Piccata
Gluten Free Orange Piccata
2 boneless skinless chicken breast halves
¼ Cup Gluten Free flour
2 Tbsp Olive Oil
¾ Cup Orange Juice
½ Cup dry White Wine
2 tsp Dijon Mustard
4 Tbsp butter, cubed
4 thin Orange Slices
Cut each breast in half lengthwise. Cover with plastic wrap and pound to ¼” thickness. Remove plastic and salt and pepper. Dredge chicken in Gluten Free Flour. Sautee cutlets in olive oil over medium high heat for 4-5 minutes or until golden brown. Turn cutlets and sauté for 2 minutes. Remove from pan and keep warm. Deglaze pan with OJ, wine and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low. Whisk in butter until melted. Add orange slices and return chicken to pan and heat thoroughly. Garnish with slivered almonds.
2 boneless skinless chicken breast halves
¼ Cup Gluten Free flour
2 Tbsp Olive Oil
¾ Cup Orange Juice
½ Cup dry White Wine
2 tsp Dijon Mustard
4 Tbsp butter, cubed
4 thin Orange Slices
Cut each breast in half lengthwise. Cover with plastic wrap and pound to ¼” thickness. Remove plastic and salt and pepper. Dredge chicken in Gluten Free Flour. Sautee cutlets in olive oil over medium high heat for 4-5 minutes or until golden brown. Turn cutlets and sauté for 2 minutes. Remove from pan and keep warm. Deglaze pan with OJ, wine and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low. Whisk in butter until melted. Add orange slices and return chicken to pan and heat thoroughly. Garnish with slivered almonds.
Friday, November 9, 2007
Gluten Free Chicken Spaghetti
Gluten Free Chicken Spaghetti
8 boneless chicken breasts (cooked and chopped)
Save chicken broth for use in dish
Gluten Free Macaroni noodles (cooked)
1 lg. onion minced.
1 innerstalk celery – minced
1 lg. can of tomatoes
1 stick of butter
1 Tbsp. Worcestershire sauce
¼ c. chopped green pepper
1 c. green olives (sliced)
mushrooms chopped
¾ lb. grated cheese
Heat butter, add onion, green pepper and celery. Cook until tender. Add tomato pulp and sauce, salt and pepper. Stir in chicken broth – as much as is needed. Add mushrooms and olive mixture. Mix in Gluten Free noodles. Place in flat large baking dish. Cover with cheese. Bake for 45 minutes at 350º
8 boneless chicken breasts (cooked and chopped)
Save chicken broth for use in dish
Gluten Free Macaroni noodles (cooked)
1 lg. onion minced.
1 innerstalk celery – minced
1 lg. can of tomatoes
1 stick of butter
1 Tbsp. Worcestershire sauce
¼ c. chopped green pepper
1 c. green olives (sliced)
mushrooms chopped
¾ lb. grated cheese
Heat butter, add onion, green pepper and celery. Cook until tender. Add tomato pulp and sauce, salt and pepper. Stir in chicken broth – as much as is needed. Add mushrooms and olive mixture. Mix in Gluten Free noodles. Place in flat large baking dish. Cover with cheese. Bake for 45 minutes at 350º
Thursday, November 8, 2007
Gluten Free Chicken Piccata
Gluten Free Chicken Piccata
4 chicken cutlets
2 Tbsp Vegetable oil
Deglaze with:
¼ Cup dry white wine
1 tsp garlic, minced
Add:
½ cup GF chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers drained
Finish with:
2 Tbsp unsalted butter
Fresh lemon slices
GF Flour
Season cutlets with salt and pepper to taste then dust with Gluten Free Flour. Spray a sauté pan with nonstick spray, add vegetable oil and heat over medium-high. Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from pan.
Deglaze pan with wine and minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add GF broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
Finish with butter and lemon slices. Once butter melts pour over cutlets. Garnish with chopped fresh parsley and serve.
4 chicken cutlets
2 Tbsp Vegetable oil
Deglaze with:
¼ Cup dry white wine
1 tsp garlic, minced
Add:
½ cup GF chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers drained
Finish with:
2 Tbsp unsalted butter
Fresh lemon slices
GF Flour
Season cutlets with salt and pepper to taste then dust with Gluten Free Flour. Spray a sauté pan with nonstick spray, add vegetable oil and heat over medium-high. Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from pan.
Deglaze pan with wine and minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add GF broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
Finish with butter and lemon slices. Once butter melts pour over cutlets. Garnish with chopped fresh parsley and serve.
Tuesday, October 30, 2007
Gluten Free Jicama Slaw
Gluten Free Jicama Slaw
2 cups Jicama peeled and julienned
½ cup carrots, peeled and shredded
2 Tbsp scallions, minced
1 Tbsp jalapeño, seeded and minced
3 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp honey
½ tsp kosher salt
Combine Jicama, carrots, scallions and jalapeños in a bowl. Whisk juices, oil, honey and salt and pour over slaw mixture. Toss well to coat.
2 cups Jicama peeled and julienned
½ cup carrots, peeled and shredded
2 Tbsp scallions, minced
1 Tbsp jalapeño, seeded and minced
3 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp honey
½ tsp kosher salt
Combine Jicama, carrots, scallions and jalapeños in a bowl. Whisk juices, oil, honey and salt and pour over slaw mixture. Toss well to coat.
Monday, October 29, 2007
Gluten Free Broccoli, Chickpea & Tomato Salad
Gluten Free Broccoli, Chickpea & Tomato Salad
1 head of fresh Broccoli
1 Tbsp Dijon Mustard
2 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
½ Red Onion, minced
Dash of salt
Dash of pepper
1 pint of Cherry Tomatoes, halved
1 can Chickpeas, drained and rinsed
Cut florets from broccoli and steam until crisp-tender. In a large bowl, whisk Dijon mustard with red wine vinegar, olive oil, and red onion. Season with salt and pepper. Add halved tomatoes, chickpeas and broccoli. Toss to coat. Serve chilled or at room temperature.
1 head of fresh Broccoli
1 Tbsp Dijon Mustard
2 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
½ Red Onion, minced
Dash of salt
Dash of pepper
1 pint of Cherry Tomatoes, halved
1 can Chickpeas, drained and rinsed
Cut florets from broccoli and steam until crisp-tender. In a large bowl, whisk Dijon mustard with red wine vinegar, olive oil, and red onion. Season with salt and pepper. Add halved tomatoes, chickpeas and broccoli. Toss to coat. Serve chilled or at room temperature.
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