Gluten Free Crust-less Mini Quiches

 

 Gluten Free Crust-less Mini Quiches!

 Courtesy of Laura Brown Avery at Pampered Chef

 

NEW BROWNIE PAN IDEA ALERT!! LOVE this!!  Gluten Free/Crust-less Mini Quiches!  Use sliced ham to line your Brownie pan wells, pour egg mix, toppings, cheese and bake at 350 until golden brown!! So easy!!

Gluten Free Hawaiian Chicken

6 split chicken breasts with ribs
1 cup gluten free flour (for this recipe I used Betty Crocker's Gluten Free All Purpose Rice Flour Blend)
1/3 cup of gluten free butter (use caution as some butters contain gluten)
Salt and Pepper to taste
Mrs Dash Extra Spicy Seasoning Blend, for info go to this link: http://glutenfreegreenie.blogspot.com/2009/08/mrs-dash-gluten-free.html
1 can of Dole pineapple tidbits, drained into a 2 cup measure
1 cup of pure cane sugar
2 Tbls Argo cornstarch (this product is gluten free)
3/4 cup Apple Cider Vinegar,  see this link for research: http://celiacdisease.about.com/od/Gluten-Free-Condiments/f/Gluten-Free-Vinegar.htm 
1 Tbls Kikkoman Gluten Free Soy Sauce
1/4 tsp Ginger
1 tsp of chicken bouillon,  see this link:   http://www.hormelfoods.com/Brands/BrandWall/Herb-Ox-bouillon

Be sure to read all labels when purchasing foods for your GF recipes.  Sometimes you will find hidden ingredients with gluten in the product.

Wash and pat dry the chicken pieces.  Sprinkle each piece with salt and pepper. (If you want to use a seasoning blend, be sure to check the ingredients).  Place the rice flour in a zip lock bag.  Coat each piece of chicken, one at a time in the rice flour.  Brown the chicken pieces in a large frying pan with the melted butter.  Place the browned chicken pieces in a roasting pan.  I use a glass 9 x 13 pan.  To make the sauce to pour over your chicken pieces, drain the pineapple tidbits into a 2 cup measure.  Set the pineapple tidbits aside.  Add enough water to the pineapple juice to make 1 1/4 cup of liquid.  In a saucepan, combine the pineapple liquid with the sugar, cornstarch, apple cider vinegar, soy sauce, ginger and bouillon.  Boil, stirring constant until thickened.  Pour over the chicken pieces.  Sprinkle each piece with a small sprinkling of Mrs. Dash's Extra Spicy Blend and bake in a preheated 350 degree oven for 30 minutes.  Add the pineapple tidbits and bake for 35 to 40 minutes more until chicken is done and golden.  Serve with steamed white rice.  Serves 6.

Tomato Basil Bread in Your Bread Maker

 

 Tomato Basil Bread in Your Bread Maker

2 to 3 fresh garden tomatoes peeled and processed in your food processor or blender to make 1 cup of liquid.  Heat to a boil and let simmer for 5 minutes.  Let set to warm.
1 Tbs Olive Oil
2 Tbs dried basil
1 Tbs Sugar
1/4 cup Parmesan Cheese
1 tsp salt
1 tsp Tomato Basil Blend Seasoning (If you don't have Tomato Basil Seasoning, you can use a pizza spice seasoning or your favorite tomato spice seasoning)
3 cups of bread flour
1 (1/4 ounce) package active dry yeast

Place ingredients in order given above into your bread maker and select Basic, Dark Crust, 2 lb loaf and Start.  If your machine makes a fairly good dark crust at the light and medium settings, use one of those to your preference.  Mine makes them very light so I use the dark crust setting. 

Cranberry Orange Bread in Bread Machine

 

 Cranberry Orange Bread in Bread Machine

3/4 cup of plain yogurt
1/2 cup of warm water
3 Tbs Honey
1 Tbs Melted Butter
1/2 tsp orange extract
1 cup dried cranberries
1 tsp orange zest (optional)
1 1/2 tsp salt
3 cups of all purpose flour
One 1/4 ounce package of active dry yeast

Place ingredients in order given above into your bread maker and select Basic, Dark Crust, 2 lb loaf and Start.  If your machine makes a fairly good dark crust at the light and medium settings, use one of those to your preference.  Mine makes them very light so I use the dark crust setting. As you can see, I used the light crust for this bread and the dark crust for the Tomato Basil Bread.

Laurel's French Toast

 

Laurel's French Toast

So I started reading Jason F. Wright's "The Wednesday Letters" the other day and the book is wonderful!  One of the main characters, Samantha was reminiscing about her mom's French toast. "Soaking fat pieces of Texas toast in her syrup batter all night."  That sounded so good to me.  Last night I noticed I had half a loaf of French bread sitting in the fridge and thought, "hmmmm...."  Well, I came up with this recipe idea and served it to my husband, Larry, this morning.  He ate four pieces!   Here is the recipe I put together with the help of Samantha Cooper's description.  If you are reading this and you already have (a) the recipe, please share it in a comment.  I would LOVE to try it!  I just wish I had some of the Virgina ham to go with the French toast. 

8 slices of French bread or Texas toast (I sliced the French bread to 1/2 inch thick)

1 cup of your favorite pancake mix

2 eggs

1/2 cup of milk

1/2 cup of your favorite maple syrup

In a large bowl with a tight fitting lid, combine the pancake mix through the maple syrup.  Mix well.  Add more milk if the batter is too thick.  Place the bread slices into the mix and stir gently to coat.  Place the lid on the bowl and make sure it fits tight.  Turn the bowl upside down to coat the bread well.  Turn the bowl right side up.  Place in the fridge overnight.  In the morning, spray a non-stick frying pan with cooking spray.  (I did this to keep the dish a little lighter, but you can use a skillet with oil or butter if you prefer.)  Heat the pan to a medium-high heat.  Once the pan is hot, place the slices of bread in and cook on each side for a few minutes or until golden.  Turn just once.  Place the heat to medium-low to finish cooking.  It took mine about 15 minutes to get it to where the middle of the bread was not runny.  You can judge by your own stove.  Serve immediately with butter and syrup.  And if you have it, Virgina ham.  

Enjoy!

Lemon Chicken

 

There was a Chinese restaurant in Yuma, Arizona back in the early eighties that served the best tasting Lemon Chicken.  We loved it and enjoyed spending time with family at the restaurant.  I can't remember the name of the restaurant as we left for Okinawa in 1982 and when we returned, it was no longer there.  I was happy that one day before we left, the restaurant had put their Lemon Chicken recipe in the newspaper.  I want to share it with you. I hope you enjoy it as much as we do.  

1 package of four boneless, skinless chicken breasts, cut into bite sized pieces

1 tsp salt

1 egg

1/2 cup of cornstarch

3 cups of vegetable oil for frying

Sauce:

1/4 cup of butter or half a stick of butter

2 lemons, juiced and rinds sliced or 1/4 cup of lemon juice

1/2 tsp salt

1 cup of water

1 and 1/2 tbs cornstarch

1 cup of sugar to taste

In a large bowl, combine the chicken with the salt, egg and cornstarch.  Mix well.  Heat the vegetable oil in a large wok on high.  Deep fry several pieces of the coated chicken at a time for one minute or until golden, stirring to separate.  Remove and drain on paper towels.  Place the chicken in a serving bowl and keep warm.  You can add stir fried broccoli, onion or any of your favorite veggies if you desire. 

In a medium saucepan, add all of the sauce ingredients except for the lemon rind. Heat over medium high heat.  Let it come to a boil, stirring.  Once it has thickened, add the lemon rind and stir.  Pour over the chicken pieces.  Serve with steamed or fried rice. 

 

Chocolate Pineapple Upside Down Cake

Chocolate Pineapple Upside Down Cake

So I had all this sliced fresh pineapple after our Hawaiian Luau and decided to make this cake.  The original recipe was found on Cooks.com.  I tasted a bite and it is good. 

3 Tbls Margarine
1 cup brown sugar
1 box of chocolate cake mix
1 large can of sliced pineapple or fresh sliced pineapple
Maraschino Cherries

Follow the cake mix directions and set aside.  In a 13" x 9" pan, melt the margarine in a 350 degree oven.  Sprinkle brown sugar evenly over the melted margarine.  Arrange the pineapples and cherries over the brown sugar layer.  Pour prepared cake mix over the top of the fruit.  Bake about 35 to 40 minutes and use the toothpick test as directed on cake mix box.  When done, set for about 10 minutes and then turn the pan upside down onto a cookie sheet.  If you wait too long to cool, the sugar will harden and be difficult to remove.