Parmesan Chicken Thighs

20170819_121941I am on a role posting things we actually eat lately! Don’t worry, though, I am hoping to post a baked good soon!

This I whipped up on Saturday for lunch. I have to say I really enjoy taking care of my husband. If he’s had a busy day, I like to prepare on our meals. Plus he is a chef and is constantly cooking for other people, I like him to come home to a nice meal and stay out of the kitchen.

And Saturday he was being awesome (like usual). He had woken up early to meet someone to change our car breaks. Then he had went out to do some street ministry. He is so bold and so fully of love.

I wanted to have a nice meal for him when he came home.

And the truth is, we enjoy taking care of each other. If I had a long day of work, you better believe the roles would be reversed and he would make me a delicious meal or do the house work. We’re a team. We look out for each other.

These were easy to make and very flavorful. And very filling.

20170819_121946Parmesan Chicken Thighs Continue reading “Parmesan Chicken Thighs”

Gluten-Free Chicken Tenders

20170816_213427.jpgOne of my favorite chicken recipes ever, were the Buffalo Crispy Chicken I did earlier this year (oh and butter chicken, that may be the best ever).

The trick is to use pork rinds for the coating. I think I took this idea from my father years and years ago (he is a bomb cook).

I like to mix up our eating at home sometimes, because, even though Zach and I both work in the kitchen (he as a private chef and me a a baker), we eat pretty plainly at home.

And he is such a sport of eating with me. I know if he lived by himself he would eat a lot differently. So I sometimes I really strive to make things he’ll enjoy. Granted I should work on my Italian cuisine more, but he lit up when I said I was making chicken tenders.

Gluten-Free Chicken Tenders

  • 1/2 lbs. chicken, sliced into tenders
  • 2 eggs
  • 1 cup coconut milk
  • 3 cups pork rinds, ground
  • Salt and pepper to taste
  • Coconut oil for cooking

Let’s Make it Happen:  Continue reading “Gluten-Free Chicken Tenders”

Gluten-Free Salted Caramel Cupcakes with Macarons

IMG_20170704_130933_124.jpgMonday I wrote about making cupcakes for my cousin’s wedding this upcoming weekend. Last week I made some samples for the 4th. I was a little bit nervous and super excited. Nervous because I’ve never made a cake or cupcakes for a wedding (actually the only things I’ve made for a wedding, were the 9 cheesecakes I made for our wedding reception). Excited to make something for a wedding. nervous because I kept repeating to myself to be delicate and patient while making them. Delicate, graceful. These are not often words I associate with myself. In the kitchen I would describe myself as a beast. I work quickly and efficiently, usually because I have to crank out a bunch of work in not a lot of time. I flow from one thing to the next. So I kept the word delicate in mind. And tomorrow when I make these again I will repeatedly keep telling myself to slow down and take my time.

I wasn’t sure what kind of cupcakes I wanted to make for the wedding. Chocolate was a guarantee, they’re my grandpa’s favorite and they are serving regular chocolate cupcakes at the reception. They’re also serving vanilla and red velvet. My initial idea was to do vanilla but a cupcake with a twist. I just don’t understand the rave for red velvet, it’s chocolate cake with a bunch of food coloring, or at least that’s my perception. And to make one’s that I was satisfied I would have to use beet juice, since I don’t use food coloring, so I vetoed the gluten-free red velvet (sorry).

I searched and searched my Pinterest for some flavor inspiration. I finally settled on salted caramel. I personally love caramel. I love it in my ice cream. I enjoy putting it on or in my pies. I like it in cookies. The list of what I’ll do with caramel is lengthy.

Initially it was a no-brainer to fill the cupcakes with caramel and drizzle some over the icing. It then popped into my mind to make little caramel filled macaron’s for the top. It wasn’t special enough, so I gave myself a big task. Macaron’s are pretty tricky and technical to make. I made them at a bake house I worked at in Champaign. And I was going to make them at home with out molds for them, just free piping them on parchment. They turned out delicious and the groom told me they were the best thing. I mean all the flavor and texture were there, but I felt I maybe over-beat the meringue, as I did not obtain the desired feet. I took note on this and will change it tomorrow.  I am determined to make beautiful little macaron’s.

Again these aren’t Paleo because I am feeding a larger more general audience, I used organic powdered sugar for the macaron’s and the frosting, fill free to change the frosting. I have yet to make a French macaron without the powdered sugar  that I was completely happy with (I’ll put it on my list, I’ve tried with maple sugar and they were ABSOLUTELY DELICIOUS, just not technically sound).

These were all gone first and relatively fast once I showed up, so I actually cut the vanilla cupcakes and decided to focus on the Salted Caramel and chocolate. The base is just a vanilla cake though, so you can just forget the caramel and cookies and make plain vanilla cupcakes. Or try another flavored frosting. I really wanted to do a vanilla cupcake filled with lemon curd, topped with blueberry frosting. I didn’t think this would fit everyone’s taste buds, and the other options would be more of a crowd pleaser.

Salted Caramel Cupcakes with Caramel Macarons Continue reading “Gluten-Free Salted Caramel Cupcakes with Macarons”

Gluten-Free Beet Ravioli with Goat Cheese

IMG_20170708_194510_224.jpgI was excited to make pasta, like super pumped.

As I’ve mentioned before, my mother craved and ate a lot of Italian foods while pregnant with me. And those meals were my favorite meals growing up.

I’ve gluten-free over 10+ years now (actually it’s been probably about 15 years since I really ate pasta), so I have gone without pasta for a long time. I’ve tried spaghetti squash (my favorite thing I’ve made with it is a Spaghetti & Meatball Ball <- click the link for the recipe), but lately I’ve been wanting to work on some gluten-free pasta.  I got a kitchen aid mixer for our reception and my granny has an attachment for a pasta sheeter. I have been itching to use it. This recipe has been on my to-make list recipe for months. I actually borrowed the sheeter in March, but had to return it for Easter.

But this last week I resolved to make it happen finally. At the market I got some local beets. I hit up the goat cheese lady for her recommendation of a goat cheese that would pair with the beet. And she is such a good sales man, she recommended two and got her regulars behind her to agree. Who am I to disagree with the expert on goat cheese?

I will confess I was eager to try this specific recipe merely for looks. I thought the beets would make a beautiful color dough. And it did. But…… I do not like beets.

So I was pumped that they were beautiful. That they filled perfectly and the dough stretched enough for me to seal them on the sides. Plus they boiled in the water and floated to the top. My husband was worried they wouldn’t hold together since the beets made the dough moist. But they cooked nicely. And I was happy.  Continue reading “Gluten-Free Beet Ravioli with Goat Cheese”

Gluten-Free Mango Curd Tart

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I have been loving some fruit curd lately!

If you’ll recall, last week I featured a Gluten-Free Grapefruit Meringue Pie.

That same day I also made a Mango Curd Tart.

Lately I have also been loving some mango and I am always down for some tropical flavor profiles. So I but some big, beautiful coconut flakes on the top.

Delicious!

It’s amazing how my husband and I work, though. I instantly gravitated towards the mango, whereas he claimed the grapefruit. Just like today I made pavlovas. Again I leaned into the mango and he Claimed the banana caramel for himself.

I think I like the refreshing quality the mango curd provides.

What is nice about this recipe, is that you may choose to break it up. You may want to top it differently. Add coconut into your pie crust dough.

OR

You can just use the mango curd in different things.

Fill a cupcake with it…………

Smear it on a bagel…………………

Put it on your pancakes ………………..

Use it on a fruit pizza……………………….

Put it on a pavlova (more on this later this week)……………

Use it to top your ice cream (I am thinking a Blueberry Goat Cheese- something I’ve conceptualized, which I will eventually make)…………………………………………

Get creative. Continue reading “Gluten-Free Mango Curd Tart”

Crispy Coconut Chicken with Cilantro Lime Jicama Rice

IMAG3936.jpgI love coconut.

I think I have started each post this week with a food that I love (or have loved previously, as with potatoes). But I really do love coconut, which I have found in my years of baking, is a hit or miss. Often people love it or they hate it.

But I do a pretty good job of using different coconut products with turning people off. Because I bake with a lot of different coconut products: coconut milk, coconut oil, coconut sugar, coconut cream, and shredded or flaked unsweetened coconut. Usually the flaked and shredded are the ones I get the most feedback for, although I do with coconut flour sometimes. But I’ll confess I like the nutritional value of coconut flour more than almond flour, but it is tricky to work with. It can get chalky or dense. I have found it lends itself well towards cakes.

This last year I have done a decent amount of coating chicken in different flavors. I’ve made chicken tenders. Parmesan chicken. And my personal favorite, buffalo chicken strips.

So why not make a coconut chicken?

What pairs better with coconut than lime?

I’ve been wanting to play with making some jicama rice for awhile now. Why not now? Why not add some lime zest and juice? Maybe a little cilantro…..

Granted I ate this one solo, my husband is a trooper in my recipe experiments (I can’t tell you all the ways I am blessed to have such a man by my side), but there are certain things he doesn’t like. Coconut is one, he’s not a big fan. So I can respect that. Buffalo for him, coconut for me.

This was AWESOME. I loved the flavor combination. The crispiness of the coconut. It was pretty easy to make. And it was filling.

I will definitely be playing with this jicama rice more in the future as well! Continue reading “Crispy Coconut Chicken with Cilantro Lime Jicama Rice”

Gluten-Free Kale Wraps

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I know was a real big thing for a while. And I do believe eating a variety of greens is important. I think I tried making my first batch of kale chips some 8 + years ago.

Truth: I wasn’t sold.

I am a cabbage girl. I could eat it everyday. And cabbage chips are my favorite vegetable chip (click the link for the recipe). So kale could never hold a candle to my beloved cabbage (which I could/can eat everyday).

I tried sauteing the kale. Nope. Worse there, the chips at least had a nice crunch.

So kale blew-up with catchy kale shirts popping up and a plethora of jokes made their round. It gotten trendy and I was really over it then.

But the hype has died down. And I have had enough time. Enough time to give kale another chance.

My favorite quicky recipe are lettuce wraps. When I’m having a lazy day or I’ve done a ton of baking, I frankly don’t want to spend a bunch of time prepping food or cutting vegetables (although there are many days when I love this). So lettuce wraps are light, refreshing and easy to slap together.

I feel bad sometimes, however, for my dear husband who doesn’t really complain, but who does enjoy a tortilla wrap for lunch.

In the past I’ve made spinach wraps (again click the link for the recipe). They were really freaking good. So I resolved to switch things up this time around. Kale. Now was the time, that I was ready to give kale a third trial.

The verdict?

SOOOOOOO delicious! Make a batch, freeze some for future lazy days.

Explore filling it with different options. I did lettuce and bacon here (no BLT’s for me, I do not do raw tomatoes, it’s a texture thing).

However you could do: chicken salad (or egg or tuna). You could maybe make some spin on fajitas. Pulled pork. Kale inside kale with sweet potatoes and pork strips.

You have options when it comes to wraps. Loads of options that are customizable to your own taste. Continue reading “Gluten-Free Kale Wraps”