Sunday, November 27, 2011

Indulge in cheese and sundried tomato stuffed chicken breast

I know I miss juicy fried chicken. I loved that kind of fried chicken that had layers upon layers of crispiness. Well, since I can't have crispy, I have to indulge in another flavorful chicken dish. Enter the stuffed chicken. This makes a meal for two! Make sure your ingredients are gluten free!

2 boneless skinless chicken breast, about 6 oz each
1/4 cup goat cheese
1/4 cup cream cheese
6 sun dried tomatoes, diced
3 cloves of garlic, diced (while they are still in the skins, use your knife to crush the garlic. It will come out of the skin easily, and the flavors will come through)
1/2 tsp sea salt (plus more for seasoning)
1/2 pepper (plus more for seasoning)
1/2 cup chicken broth
1 tsp Dijon mustard
1 tbsp lemon juice

Combine the two cheeses in a bowl with the diced garlic and sun dried tomatoes.
Season the cheese mixture with the sea salt and pepper and mix thoroughly.
Cut a slit into the side of each chicken breast, a create a pocket inside. Careful not to punch through the chicken.
Stuff each breast with the cheese mixture. The cheese will seal the cut you made closed. Reserve the bowl with any leftover cheese mixture.
Preheat a skillet over medium high heat.
When the pan is hot, add a dash of olive oil.
Add the chicken breast to the skillet when the oil is hot.
Cook the chicken on each side, about 5 to 6 minutes per side or until fully cooked.
In the reserved bowl, add the chicken broth, mustard and lemon juice. Whisk thoroughly.
Add the mixture to the skillet, pouring over the chicken.
Season with sea salt and pepper as desired. I like to add some lemon pepper Mrs. Dash.
Cover and reduce to a simmer for 10 minutes.
Serve over rice (the sauce is fabulous on the rice) and with green beans.

Indulge in Gluten Free Peanut Butter Cookies

Be warned... these suckers are super sweet!

1 cup of White Chocolate Wonderful peanut butter (by Peanut Butter & Co)
1 cup of granulated sugar
1 tsp baking powder
1 egg, at room temp
Sugar, for rolling

Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper
By hand, thoroughly blend the peanut butter and sugar.
Add the baking powder, and blend it in
Add the egg, and continue to blend.
Make sure everything is thoroughly combined, then roll the dough into balls.
You should be able to make between 12 to 15 balls.
Roll the balls into the sugar and place on the parchment paper covered baking sheet.
Ensure you leave plenty of space between the cookies. That baking powder will poof those cookies! :)
Flatten the cookies slightly. I used a fork to make the traditional checkerboard.
Bake for about 10 minutes.
Allow to cool for another 10 minutes before transferring onto a rack to cool.
Eat half and save the rest for whoever makes you happy!

Tuesday, November 8, 2011

Indulge in Gluten Free Oreos!

I love love love Oreos. Loved, I guess, is more appropriate since Oreos are made of wheat flour. I haven't found any gluten free cookie in stores that taste good, which is fine. Just means I have to bake some myself. But where to start??? Thank you Shauna, the Gluten Free Girl! She had a delightful gluten free oreo recipe on her blog. I tried it, and LOVED it! My daughter loved it! My husband, who says he hates chocolate, also loved the gluten free oreos. I made them for a little get together at a friend's house, and everyone loved the cookies, and couldn't even tell they were gluten free! So here is the recipe, but don't thank me, thank Shauna, the Gluten Free Girl, for this awesome recipe.

Gluten Free Oreos


80 grams sweet rice flour (find it int he asian section of the store)
60 grams white rice flour (I used Bob's Red Mill)
35 grams teff flour (I used Bob's Red Mill, it's a brown flour)
2 grams of xanthan gum
1/2 cup unsweetened cocoa powder (I used Hersheys)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup of granulated sugar
140 grams of softened, unsalted butter
1 large egg

1 stick of softened, unsalted butter
2 cups, give or take, sifted powdered sugar
2 tsp Vanilla extract

1. Preheat oven to 375. Line baking sheets with parchment paper.
2. Combine the flours and whisk.
3. Add remaining dry ingredients and combine well.
4. Using a mixer, slowly add butter, by a couple of tablespoons at a time, until well incorporated.
5. Add the egg and keep mixing until the dough comes together.
6. Take small amounts of dough out and form balls. It sound be smaller than a ping pong ball. Remember, these are oreos!
7. Flatten the balls on the parchment paper. Don't forget to flatten cause they will not spread! Remember to leave a couple inches inbetween each cookie.
8. Bake on the center rack for 5 mins, then turn the sheet around and bake another 5 mins or until slightly crisp on the edges. Pay attention those last few minutes!
9. Allow to cool completely!
10. While the cookies cool, whip the butter until creamy, then slowly add the sugar and vanilla. Beat until light and fluffy.
11. Pipe or spread some filling onto a cookie, then press a second cookie on top. I like a lot of frosting so I I snipped the end of a bag and piped all over the cookie.

The number of peos really depends on how big you make your balls. I made about 20. Shauna's recipe suggests 25 to 30.