Gluten Free Fried Chicken

Being raised in the south I've always enjoyed fried chicken, or anything fried for that matter. Having Celiac's disease kind of put a stop to that until now. Here is my very own recipe for gluten free fried chicken. This recipe can be used to fry almost anything else as well.
I am not personally responsible for your consumption of raw meat. It is your responsibility to cook your raw meat properly as well as handle it properly.

Gluten Free Fried Chicken

Ingredients:

One prepackaged chicken breast or tenders

(I use Kroger's Simple Truth GMO free organic)

1 1/2 cups of gf all purpose baking mix

(I used King Arthur)

1 cup of Gillian's Italian bread crumbs

(This is my secret ingredient but you can use any bread crumbs)

1 egg

1/4 cup of almond milk

1/2 cup of Crisco Natural blend oil

(This is my choice of oil adjust amount as needed per pan)

Instructions:

I used a separate bowl for the liquids and a separate bowl for the dry. 

1. In a 5-QT non-stick pan pour in oil. This is a stove top method so place your pan onto an eye and start to heat it up. The oil need to get very hot so I put the eye on high until well heated then turn it down once its heated to prevent burning and popping. 

   *Also this mixture might leak into the pan while frying. If this keeps happening just add more oil as needed.

2. In a medium size bowl combine the egg and milk beating it until well blended.

3. In another bowl combine dry ingredients. Blend these together. You may also add more seasoning to the dry mixture as needed. I add different combinations at different times depending upon my taste. I use organic Italian herbs a lot.

4. Remove chicken from packaging and place onto a plate. grab a piece of chicken and let it soak in the liquid mixture for a few seconds to evenly coat it. 

5. Next dip chicken into dry mixture. When dipping the chicken into the dry it is easy to accidentally rub off the dry coating. Its easier for me to use my fork to place dry mixture on top before flipping it to coat the other side. This helps the chicken to become evenly coated. 

6. Once the chicken is well coated very carefully dip into liquid again. DO NOT let this sit into the liquid. Use a fork to dip this so that the coating already on the chicken is not disturbed. 

7. Next dip the chicken into the dry again using the same method as step 5.

8. Place the chicken into the pan. The chicken will cook fast so be prepared to move fast. Cook as desired from this point.

YOU ARE PERSONALLY RESPONSIBLE AS TO HOW WELL DONE YOUR CHICKEN IS.

IF NOT COOKED. REMEMBER TO CONTINUOUSLY WASH YOUR HANDS AS YOU HANDLE RAW MEAT. I AM POSTING A LINK BELOW TO SHOW WHAT RAW MEAT CAN CAUSE.

http://healthyeating.sfgate.com/signs-symptoms-eating-undercooked-chicken-5300.html

Pan Seared Orange and Rosemary Pork Roast

    This recipe I originally found on Pinterest for an actual Pork Loin. I had a huge GMO free Pork Roast that I wanted to cook with a Rosemary recipe and found this in my search so I converted it. Also, I didnt use the cranberry topping because it didn't need it due to the fact that it was sweet enough and had a great flavor. I am pasting the recipe here and adding my conversion with the link to the original.

Ingredients

Pork Tenderloin
• 1 -650g pork Roast/Tenderloin
• The zest of one orange
• ½ tsp Himalayan or fine sea salt
• ½ tsp freshly cracked black pepper
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh rosemary, finely chopped
Cranberry Sauce (totally optional)
• ½ cup cranberry sauce
• ¼ cup water,
• ½ tsp fresh rosemary, coarsely chopped
• ¼ tsp freshly cracked black pepper

INSTRUCTIONS

For the tenderloin
1. Mix salt, pepper, sage, rosemary and orange zest in a small bowl. I used about 1 1/2 cups of orange zest, 2 whole stems of Rosemary, and 6 large sage leaves. 
2. Cover your pork tenderloin with this rub then place it in a large resealable plastic bag or wrap it in plastic wrap and refrigerate for at least 6 hours, preferably overnight. I used the press and seal wrap and it actually marinated for 12 hours for me. 
3. Preheat your oven at 375F for Pork Loin and 450F for Pork Roast.
4. Add about a teaspoon of olive oil at the bottom of a large non stick pan and heat it over medium-high heat.
5. When pan is real good and hot, add your pork tenderloin and leave it to sear for 2-3 minutes until a nice (golden) crust forms, then flip it around and repeat with all four sides. 
6. Transfer your tenderloin to a shallow oven safe dish, cover loosely with foil and cook until internal temperature reaches 145F (about 20-25 minutes), Since I didnt have a thermometer I cooked my roast for 45 minutes at 450F while covered with foil. I then removed the foil and cooked it for another hour and 15 minutes at 300F. Please note that I also left some oil in the bottom of the oven pan. This was the key to the roast not drying out.
7. Take your tenderloin out of the oven and let it rest for about 10 minutes before to slice and serve.
8. Serve with cranberry sauce, if desired, and a side of fresh vegetables. Brown or wild rice would also work beautifully with this.

FOR THE CRANBERRY SAUCE

1. To make the cranberry sauce, simply mix all the ingredients in a small food processor until well smooth and well incorporated.

Banana Pudding

Ok, I just tried gluten free made from scratch banana pudding. I loved it!! Me and my mother made this from scratch. We also used the double boiler(one without holes), even though it says not too. If you know how to use one it won't stick. My mother also told me that my grandmother, or 'Nanny' as I called her, actually used a double boiler when she made banana pudding from scratch.  So this also made feel more in touch with my family roots when I made this.

Now when I made mine I used the GF Graham Cracker crumbs by Kinnikinnick, which is my favorite brand of gluten free products!! I lined my casserole dish with the crumbs using butter. I didn't use any cookies and loved it with just the graham crackers. Anyways! Here's the recipe.

{Gluten Free} Banana Pudding

Makes 8 servings

• 1 cup sugar
• 4 tbsp. gluten-free flour
• 5 eggs, separated
• 3 cups milk
• 1 tsp. vanilla extract
• dash salt
• 3-4 fully ripe bananas, sliced
• 1 bag Mi-Del Gluten-free Arrowroot cookies (give or take a couple that we might have nibbled on as we were cooking!)

Combine 3/4 c. sugar, flour and salt in double boiler (DO use a double boiler… it will stick otherwise). Mix in egg yolks and milk. Cook, uncovered, over boiling water until thickened, stirring constantly. Remove from heat; add vanilla. Spread small amount in bottom of casserole dish. Cover with a layer of cookies, then banana slices. Pour about half of mixture on top. Repeat layers. Beat remaining egg whites until stiff, but not dry, and gradually add in 1/4 c. sugar and beat until mixture forms stiff peaks. Pile on top of pudding, covering entire surface. Bake in preheated 425 degree oven 5 minutes, or until lightly browned *(see HINT at end of post). Best served warm!

/http://sondralynathome.com/2013/10/17/gluten-free-banana-pudding/

Slim Potato Casserole GF

INGREDIENTS:
1 (32oz) bag frozen SHREDDED Hash Browns
1 1/2 cups plain Greek Yogurt or sour cream GF
1/2 cup Chicken Broth GF
1/2 cup Milk (at least 2%)
1 clove garlic chopped
1 tsp minced gf onions
1 tsp Season All Salt
1/2 tsp chopped or gf oregano & thyme
1/2 tsp Black Pepper
1 cup Shredded Cheese (of your choice...but be sure it is NOT low-fat)
Salt and Pepper to taste

1 can or container or gf cream of chicken soup

*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking...that is why I suggest 2% milk and regular cheese...if you use low fat everything, it will turn out watery....

INSTRUCTIONS

PreHeat Oven to 350 degrees.

Combine all ingredients into a large bowl.  Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray.  Pour potato mixture into baking pan and spread evenly.  Bake uncovered for 55 min. I added cheese on top as well.

*I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1.5 Tbs of flour to the potato mixture before pouring into the baking pan*

 

Impossibly Easy Taco Pie/Casserole GF

Ingredients
1lb lean ground sirloin
1medium onion chopped
1 package of Ortega taco seasoning
1 green chile chopped fine
2 eggs
1 cup milk(I used rice milk)
1/2 cup GF Bisquick
1 cup shredded cheese(your choice)
3/4 cup chopped tomatoes
1 1/2 cup shredded lettuce
Sour cream & salsa if desired.

Directions
Preheat oven to 400 degrees F. Spray 9" pie pan or 12x9 casserole dish depending on which you choose to make. In a 10" skillet cook beef and onions over medium heat stirring occasionally until beef is brown. then drain and remove grease from skillet. Place beef and onions back in skillet and stir in seasoning mix with enough water to saturate it. MAKE SURE the mixture is not soupy. Once heated enough spoon into pie plate or casserole dish. Top with chiles and a little bit of shredded cheese.

In another mixing bowl stir eggs, milk and Bisquick until blended. I added more Bisquick to mine because using rice milk made it more soupy. Now pour mixture into pie plate or dish.

Bake for 25 minutes. Top with cheese and tomato then bake another 2-3 mins longer or until cheese is melted. Let stand for 5 minutes. Serve with lettuce and what other toppings you choose. I used avocado & fresh chopped cilantro as well.

GF Chicken Enchiladas

I found this recipe on the Today website and decided to try it!! It is SO hard to find gluten free tortillas that taste good and are of a good texture! Especially if you live in a very rural area so I thought this one might be a hit! I've used cabbage leaves before in this similar method but for another recipe that I created on my own, so I knew the concept was possible.

INGREDIENTS

1 HEAD OF CABBAGE
1 BONELESS SKINLESS CHICKEN BREAST COOKED & SHREDDED
1 CUP OF GF CHICKEN BROTH
1 CUP OF SOUR CREAM

• -I used the dairy free version of sour cream because I'm lactose intolerant as well. It so happens that the dairy free is also GF. I buy all of mine in the specialty and health foods section at Kroger. If I cant find it there then I go to Whole Foods who always has it!

1 WHOLE CHILI PEPPER CHOPPED

• -Now the original recipe called for the canned stuffed and I refuse to do canned vegetables, it also taste better if it is fresh produce.

1 BUNCH OF FRESH CILANTRO

• -I say a bunch because sometimes when you buy a fresh bunch you have to pick out the not so good cilantro leaves. You don't have to chop the whole bunch, this is used as needed or wanted. I just love cilantro so I used them all!

SALT & PEPPER to taste
SHREDDED CHEESE (of your choice, is optional)

• -I used about three cups of cheese, 1/2 mozzarella and 1/2 cheddar, I also use the veggie cheeses which are dairy free and gluten free.

Sauce:
  Add chicken broth to a saucepan, place over medium heat and bring to a boil. Then lower the heat and mix in sour cream and green chiles. (Now I wanted to make over 6 enchiladas so I doubled the recipe for the sauce.) Heat mixture thoroughly, DO NOT bring to a boil and stir often. Let simmer for a bit for sauce to thicken. (If it does not thicken use either 1 tsp of xathum gum or GF Bisquick for thickening and mix well.) Season with salt and pepper. Once this is thickened just keep it warm till it is poor into baking pan.

Enchiladas:
   Bring a large pot of salted water to boil. Peel the cabbage leaves. ****(Make sure you peel them gently so they will not tear!!) If you run the cabbage under warm water it helps. Now throw the cabbage leaves into the pot of boiling water for a couple of minutes. (I personally boiled each cabbage leaf individually so they wouldn't tangle and tear. This also helps in removing them from the water without tearing them as well.) After they are softened a bit remove them and place them on a paper towel to dry. (I checked the end of each leaf where the thickest part of the seam is to see if it was tender enough to remove. You don't want them too tender or they wont roll for the enchiladas. This also helps removing them from the water easily if you use a fork. You can cut the thick seam out once they are boiled if you prefer not to eat or serve it that way.)

SEPARATELY (While the cabbage is boiling)
   Mix the shredded chicken with chopped fresh cilantro and shredded cheese. Season with salt and pepper. I also added and little of adobo seasoning by GOYA. This is all dry. I tossed this by hand, it was easier.

COMBINING
   Spread half of the enchilada sauce in the bottom of an 8x8 baking dish to coat it a little. (If using original recipe, I used a 12x9 casserole dish since I doubled my recipe.) Then take your cabbage leaves and place the chicken mixture inside them and roll it. (I used toothpicks to keep them closed.) Place each cabbage roll into the baking dish. Once your done pour the rest of the sauce on top.

Bake at 350-400 degrees for about 20-30 minutes. When these were done I also added shredded cheese on top. You can add whatever topping you want when serving them. I think I will try more freshly chopped cilantro and avocado on top next time. Enjoy!

As always, never hesitate to ask me questions!  I'm one of those that doesn't believe in a stupid question!