Monday, February 28, 2011
Big news! I need to tell my sister - she is a cerealholic. Not a word, but you know what I mean.
Anyway - check out the GFAppetite blog for more information!
Wednesday, February 23, 2011
Friday, February 18, 2011
How is it Friday already?! WOO HOO - long weekend.
So, the meal plan fell apart last night - but I think we'll nix the veggie cassoulet, and do shrimp & grits tonight for movie night with the hubs.
I did make the Buttermilk chicken recipe (that I found here) on Wednesday night though. I thought this was OK. I probably wouldn't make it again, although I would make breadcrumbs like this again and switch up the recipe a little bit. Here it is:
Buttermilk Baked Chicken
- Vegetable oil, for baking sheet -- I just sprayed EVOO spray on baking dish
- 8 slices bread --- I used UDI's of course, and only 4 slices
- 1 cup buttermilk
- 1 teaspoon hot-pepper sauce
- Salt and pepper
- 3/4 cup grated Parmesan cheese (2 1/2 ounces)
- 1 teaspoon dried thyme
- 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry --- I used chicken breast & legs, and only used about 2 lbs
- Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
- In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
- Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
- Bake until chicken is golden brown, about 35 minutes.
And after: My little assembly line dunking the chicken in the buttermilk mixture, then crumbs, then baking sheet:
Not bad.... for some reason this tasted better as leftovers... I think the mix of hot sauce & thyme was a little weird... Maybe more seasoning, no hot sauce next time! I also sliced & roasted brussel sprouts in a little olive oil and season salt, and red potatoes on the side!
OK - now I have about half a carton of buttermilk left -- what should I make with it??? Have a FABULOUS weekend everyone!
Wednesday, February 16, 2011
I forgot that I had a dance class yesterday on the later side, so I didn't have time to do the Buttermilk Chicken -- that will be for tonight!
Instead - I made the pressed mozzarella sandwiches that I had seen, and drooled over, here. I knew it would be pretty fast, and I had just gotten a jar of Giada's Pesto last weekend at Target that I wanted to try.
Really liked this pesto! It tasted fresh, and had a hint of sweetness that I really liked.
These sandwiches were YUM. Pulled out the panini press (which has been gathering dust as of late) and used the following:
UDI's Whole Grain Bread
Giada's Basil Pesto
Red Pepper Flakes
I was pretty impatient and didn't wait long enough to let the cheese melt all the way through, but my husband did. His regular bread also held up a little better to the pesto, but we both loved this & will definitely have it again for a quick & easy dinner.
Tuesday, February 15, 2011
We had been eating heavy food all weekend and decided we should start off the week with something on the lighter side.... One of our 'go-to' meals for the summer in Salad Nicoise, pronounced 'nee-suaz' (or, my take on it at least).
My mom always made it this way, and I tend to vary the ingredients depending on what we have in the house. Traditionally it's tuna, green beans, potatoes, olives, egg, and I think, anchovies... But here's how I made it:
Canned tuna in water (we're trying to eat light here, not the stuff in oil)
Small red potatoes
fresh green beans
Ken's Original Italian Dressing
a spoonful of Dijon mustard
I boil the potatoes first, drain, then let them cool to room temp. After those are done, boil or steam the green beans (don't overcook!), then let those cool. In a large bowl or shallow dish, mix in all ingredients with dressing & mustard - and serve! I like eating this salad room temp, not hot, and not cold. It's so easy & always tastes good.
You can get much fancier with this dish - especially if serving for a party - you may want to arrange everything separately and not mix it all together - or sear some sushi tuna if you want to get really fancy - but for a nice light meal, especially in warm weather - this is a great go-to.
Monday, February 14, 2011
We are having a little "Valentine's Sweet Swap" at work today... and as most of you (correctly) are thinking - I probably won't be able to eat anything, but that's OK! I mean, are you looking at that picture above? I'll be juuuuust fine.
I made some super delicious gluten free S'mores Bars last night.
I used the recipe here, but had also read about them here... and just adapted it to be GF, just 2 substitutions. (I went with the first recipe because it was a smaller batch, do the second recipe if you want to make s'more, couldn't resist, sorry) And let me tell you - they are sooo good. The bars are a little crumbly though, and I'm not sure if it's due to the GF graham cracker crumbs & gluten free flour? I was also impatient and didn't wait for the butter to be room temp so my mixture started off on the crumbly side, not smooth. Maybe that messed it up?
Here's is the recipe:
S’More Bars Recipe
Prep Time: 15 mins Cooking Time: 30 to 35 mins
1 stick of butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
2 king-sized milk chocolate bars (or 4 regular chocolate bars)
1 large egg
1 1/2 cups marshmallow creme/fluff
1 tsp vanilla extract
1 1/3 cups GF Flour Mix (I used King Arthur GF mix)
3/4 cup GF graham cracker crumbs (I used kinnikinnick graham cracker crumbs)
1 tsp baking powder
1/4 tsp salt
Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. Use an electric mixer to cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside. Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). Bake for 30 to 35 minutes, until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares. Cool completely before cutting into bars.
There they are hot out of the oven. It was hard to resist the urge to dig right in, but I waited till they cooled for a while, then tasted. In the morning I cut the entire thing up (didn't want the fluff to ooze out) to transport to work. I think next time I make these I may add MORE marshmallow fluff -- maybe even use real marshmallows, and I'll let the butter be room temp to see if that fixes the crumbly problem. Let me know if you make these!
Sunday, February 13, 2011
I feel like it might be kind of tough but I'll give it a try & blog about it this week! Here it is:
Sunday: Makings S'mores bars for work tomorrow, Take out GF Pizza night (woohoo)
Monday: Nicoise Salad for V-Day
Tuesday: Buttermilk baked chicken, roasted brussel sprouts, baked potatoes
Wednesday: Saucy Shrimp & Grits
Thursday: Pressed Mozzarella & Basil sandwiches (we're having ppl over too, so snacks)
Friday: Veggie Cassoulet
(Saturday we're going to a party)
Love that I can cook again since work is slower!
Thursday, February 10, 2011
Sautéed Beef with White Wine and Rosemary
- 1/2 lb boneless sirloin steak (preferably top butt; about 1 inch thick)
- 1 tablespoon all-purpose flour (I used King Arthur Gluten Free Flour)
- 4 tablespoons olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 1/2 tablespoons chopped rosemary
- 2/3 cup dry white wine
Saturday, February 05, 2011
that is all ;) thank you for indulging me in my whining. i'm over it now.
I can start cooking again and not ordering take out and eating GF noodle rice bowls every day starting Thursday. Wednesday I think I'll just do nothing.