Easy BBQ Chicken

BBQ chicken can truly be made in doors any time of the year with this simple recipe. So easy you will be using this one all the time.

Ingredients:

1 Chicken Breast
1/4 BBQ Sauce
1/4 Water
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
1 tsp Paprika

Season chicken with salt, pepper, onion powder and paprika. Brown the chicken breast in a hot pan on both sides. In a bowl mix together BBQ sauce and water. Add sauce to pan, cover for ten minutes and cook low and slow. Then remove, cover and reduce sauce. Serve with rice or potato.

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Chinese Lemon Chicken

Lemon chicken is a wonderful combination of flavors. The sweet, sour, salty flavor pairs very well with many types of poultry. Chicken is my favorite but you can get creative and us whatever you would like.

Ingredients:

1 Chicken Breast Pounded and Cubed
1/2 Cup Sliced Mushroom
1/8 Cup Corn Starch
1 Juice Lemon
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
2 Tbsp Soy Sauce
1 tsp Chinese Five Spice
1 Tbsp Brown Sugar
1/3 Cup Water or Wine

Start by coated chicken with corn starch. In a pan add lemon, water, salt, pepper, onion powder, soy sauce, five spice, sugar and whisk together bringing to simmer . Add chicken and mushrooms and cook covered at simmer for about ten minutes. Remove cover a reduce sauce to desired constancy. Serve with rice and enjoy.

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Chipotle Chicken

I am always looking for new and fun ways to kick chicken breast up to a new level. Something about chipotle is smokey and spicy and more unique then any pepper. This recipe is fool proof and a great crowd pleaser.

Ingredients:

1/3 Cup Can Chipotle Peppers in Adobe Sauce
1/2 Cup Crushed Tomatoes
1/4 Cup Chopped Onion
2 Chicken Breast Pounded and Cut in Chunks
1tsp Salt
1 tsp Pepper
1 tsp Garlic Powder

Start by browning onion in a pan with either oil or spray. Next in a bowl season chicken with salt, pepper and garlic and then add to pan to brown. In the bowl break up peppers and mix in adobe sauce and crushed tomatoes. Add sauce to chicken, cover pot and cook on low for about ten minutes. Serve over potato or rice. Enjoy!

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Ranch Mix

From ranch seasoning to dip and everything in between I have always been a huge fan. What kid does not like carrot sticks and ranch dressing! Now you can by the seasoning mix in a little packet and do a million things with it. I was sad when I found you that it was not gluten free. But after some trial and error I figured out how to make my own. Give it a try.

Ingredients:

1 Tbs Parsley Flakes
1 Tbs Dry Dill
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 tsp Salt
1 tsp Pepper
1 Tbs Basil Optional

Mix jt all together and store in a small container.

You can you use it to spice meat like chicken wings. Mix with yogurt or mayo for a new dip or dressing. Make a great new side dish by adding it to potatoes or any fun veggie. Enjoy!!!!

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Gourmet Focaccia the Chebe Way

I really can not get enough of all the Chebe bread blends. No matter what I do it keeps getting better. This time I was testing it on my dad and he forgot it was Gluten Free. I love this stuff. Chebe makes a Focaccia Blend which is fun as a great brunch or dinner side. My recipe adds great twist to make your bread supper fancy.

Ingredients:

1 Box Focaccia Chebe Mix

2 Tbs Olive Oil

1 Cup Parm Cheese

Pinch Sugar

Pinch Salt

1/4 Tomato Sauce

2 Eggs

1 Tbs Milk

Topping

1/2 Tbs Salt

1 Tbs Truffle Oil

1/2 Basil

Mix all bread ingredients together very well by hand, kneading as you go. Press into a lightly sprayed square baking dish. Coat the top with truffle oil and make sure to brush it allover the top. Using your finger tips make a munch of shallow indents in the top of the dough. This will make a great texture and allow some of the oil to poll on top creating an interesting a great effect when it comes out of the oven. Sprinkle with salt and basil. Bake as directed on the box and then slice into sticks to serve. Great for dipping 🙂

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Homemade Lox

I have grown up loving lox. The salty flavor, bright color and creamy texture. Even the smallest amount often has a high price tag so I decided that I’d a great dish to re-do at home and make up the classic way with a wonderful gluten free bagel form Sweet Note Bakery.
Don’t be scared of this it’s easy!

1 pound fresh center cut salmon
2 Tbs Salt
2 Tbs Cure Salt (pink)
3Tbs Tbs Brown Sugar
1 Tbs Parsley

Rice and dry salmon well. Place plastic wrap on counter surface with salmon on top. Add both salts and sugar into a food processor and blend together well.
Pour half if the mixture in too on side if fish and run in. Flip and repeat on the other side. Now wrap fish well with plastic wrap and put into a casserole
dish. You need to press down the salmon and its easy to do with extra cans. Place In fridge and flip very 24 hours. Salmon is ready in about three day. All you need to do is rinse and dry well. Then slice thin to curve.

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World Famous Pesto

Ok so maybe not world famous but this stuff is really become something I am getting known for. When I make this for the bakery people go CRAZY!!!! I even have kids coming in asking for me to make anything with it. This is not your everyday pesto. Normally pesto is olive oil, basil, parm and pine nuts. Well basil is expensive and I try to do a lot of nut free because so many people have nut allergies lately. I use arugula because the natural nutty flavor adds a great complexity to the sauce that will trick anyone into thinking this stuff is some crazy expensive pre-made stuff.

Ingredients:

1 Cup Olive Oil

4 Cups Arugula

1/2 Cup Parm Cheese

1 Tbs Honey or Sugar (Optional)

1/2 tsp Pepper Flakes

1/2 Cup Basil

Place everything in blender and mix up. Adjust constancy however you would like with adding more argula to thicken or oil to make it more thin.

I use pesto on everything!! Potatoes, pasta, eggs, bread, pizza or even to just make a plate looks nice. This stuff is amazing!!!

Freeze any extra

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Fruit Salad Roll Up

Shopping at the Italian Market can really play tricks on me. I make it a point not to bring a lot of money with me but I still tend to over do it. I got home and had an insane amount of fruit. All super colorful and fresh. I wanted to make a fun snack and this is what I came up with. Its like a fruit filled spring roll. The colors are so great that it makes a great presentation.

Ingredients:

4 Rice Papers

1 Kiwi

1 Banana

1/3 Cup Blue Berries

The first thing is to prepare the fruit. I started by slicing the kiwi into rounds and then each slice in half. The banana I cut in long vertical strips. The berries I kept the same. Next I places one rice paper in warm water for a few seconds to help loosen it up. Then I place the paper flat on the table and on one end I place on piece of the banana across, top it with a layer of kiwi, then a few blue berries. Now just roll it all up tightly and place on a plate. Repeat with remaining fruit. I served with a simple yogurt and peanut butter sauce.

Try using any fun fruit you have on hand. Make sure its colorful and that the textures are various. I think strawberries would be a great addition.

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The New Gefilte Fish – Gluten Free

Unfortunately this year I was unable to meet my family for Passover because I was filming all day. I really wanted to make a nice dinner for me and Jay. Since I decided to do it all last minute and in the crazy snow storm I had to resort to the local Asian Market. It’s not like I can get the jarred stuff I grew up on because it is filled with gluten. For the first time I decide to go at it on my own and make Gefilte Fish my way. I kicked it up a step and was presently surprised at the outcome.

Ingredients:

1 Pound Salmon Steak

1 Pound Swia Fish

1 Salmon Head Chopped (I know gross but it was it is)

2 Pieces Gluten Free Matzo

2 Tbs Sugar

1 Egg

1 Tbs Salt

½ Tbs Pepper

2 Carrots Dices

1 Onion Dices

¼ Red Wine

½ Cup Fresh Parsley Diced

1/3 Cup Corn Meal

1 Tbs Garlic Powder

1 Tbs Onion Powder

1 Tbs Paprika

The first step is to get the broth going. Place the cuts up head in the pot with about 3 QT Water. Bring to boil and add half the onion, one carrot, half the sugar, half the parsley and half the salt. Let it boil for a few minutes then lower to a simmer and cover leaving a crack. Let the sauce continue to simmer while you assemble the mixture. If you lucky to have a fish guy grind the fish for you that whould be great but otherwise cut it in to chunks (remove the bones) and place in food processor. Place all the ground meat in a big bowl. Now in another pan soften the remaining carrot, onion and parsley in red wine with remain salt and pepper. Cook down for a few mixtures until soft and then add mixture to food processor and blend well. Add the gluten free matzo to the food processor and blend together with the wine and onion mix. Place the carrot mixture in all on the bowl with the fish, along with the egg, onion powder, garlic powder, corn meal and remaining sugar. Mix it all by hand well. It should come together nicely but place in fridge for a few minutes is your would like it to be firmer.

Return to the broth and make sure it had reduced a little bit. Strain out everything in the broth and RESEVE the liquid. Place the liquid back in the pot with and of the carrots or onions. Bring it back to a simmer. Now take the fish mixture and make the small football shapes patties one by one and place gently in liquid. Hint: Working with wet hands makes this a lot easier. Place the lid back on the pot and simmer low for 15-20 minutes. Taste the liquid as go and spice if needed. The patties will float so you will need to gently turn them every few minutes. When done remove fish and extra carrots and place in a large low container. Pour liquid on top of fish and chill in fridge for a few hours. After about 8 hours liquid will firm into a jelly consistence.

Serve with horseradish in a bowl with a little broth and some fresh parsley. Enjoy

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Carrot Kugel – Gluten Free

I loved noodle kugel as kids. Something about a sweet side dish alway gets me. Since gluten free noodles do not bake well and are something I try to avoid I came up with a much healthier, guilt free version. Filled with only good stuff you will be happy to watch your family gobble this one up.

Ingredients –

1 Peel Sweet Potato

2 Carrots

1 Apple

1/3 Cup White Raisins

2 Eggs

2 Pieces Gluten Free Matzo

1 Tsp Cinnamon

1 Tbs Honey* Optional

1/2 Tbs Lemon Zest

1 Tbs Fresh Lemon Juice

Start by grating potato, carrot and apple all into a large bowl. Add lemon juice and mix well to help keep bright color. Add cinnamon, zest, raisins, eggs. Add honey if you want to make it sweet but no needed. Mix well. Place Matzo in a food processor and grind into crumbs. Add matzo to mix and combine well. Place mix in a sprayed baking dish and bake at 350 degrees for an hour. I cooked it uncovered for the first 30 minutes and then covered it for the remaining 30 minutes. Cooking time will depend a little on the height of the dish you are using so make sure to watch. Serve in nice slices or square either cold or warm. Enjoy!

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