Yummy Stuff

Gluten Free Chicken Piccata

I have suspected for quite some time that I may have an issue with gluten.

Why, you may be asking?

All types of signs my body has been displaying (and has been quite along). But, as an italian girl, that is not exactly something I want to pay attention too. I mean, like, really? No bread, no pasta, whaddaboutit?

And, may I mention my last blood panel has been issuing that little nugget as well....

Moving on....

I havent eaten gluten in 3 days. I must say, I do feel alot better already. I've been getting by with jasmine and basmati rice. I eat it just as I would pasta and so far, I am content.

Then today, I wanted Chicken Piccata! Oh yeh, baby! I wanted the real stuff. But, not with rice. And, how would I flour my chicken filets? Oh, the pain.....

Ding! Idea!

I'll create Gluten Free dusting flour! Instead of breadcrumbs, I will make my own.

I remembered seeing gluten free flour by "that Bob Guy"...and thought I would check it out.

I purchased Bob's Red Mill Pizza Crust Mix (Gluten Free). I added pepper, garlic salt, chopped parsley, and some grated parmesan cheese to it. I threw it in a gallon ziplock and shook my chicken in it. Aaaah! It was coming together.

I gently sauteed my cutlets in olive oil and butter till a nice golden brown colored emerged. I then transferred them to a 13x9 pan and doused them with chicken broth, white wine, lemon juice, 3 pats of butter, and some grated cheese. I baked them at 350 degrees for about 30 minutes.

Meanwhile, I boiled my SamMills 100% Corn spaghetti and cut it a minute short so it wouldnt pass al dente. I microwaved my cauliflower, carrot and broccoli mix. (I picked out my broccoli because Aubrey said to).

I served it up this way: pasta first, chicken on top, veggies on the side, and sauce all over.

Voila! Very yummy!

See for yourself (remember to activate the scratch n sniff button on your screen...heehee)




I'll keep posting about My Gluten Free Adventure!





Triple Decker Mega Fudge

Too many calories to count, but oooooh so worth it : )

3 cups semisweet chocolate chips
2 cans (14 oz. each) sweetened condensed milk
1 tsp. vanilla extract
3 cups white chips
1/2 tsp almond extract
green food coloring gel
1/4 cup chopped, toasted unsalted pistachios (unshelled)
1/2 tsp. cinnamon extract (if you can find it)
red food coloring gel


Line 2 9x5 loaf pans with foil. In a pot, combine semisweet chips and 1 can of milk. Cook on low heat, stirring until smooth. Stir in 1/2 tsp. vanilla. Divide between pans and smooth.


In CLEAN pot, combine white chips and other can of milk. Cook over low heat, stirring until smooth. Stir in remaining vanilla. Remove from heat. Spread one cup each of mixture evenly into each pan.


Transfer remaining white mixture to a bowl and stir in almond extract, TINY amount of green food coloring, and pistachios. Drop by spoonfulls over white layer in 1 pan. Make little tiny green dots of food coloring on the surface and use knife to swirl the dots through the green and white fudges.

Stir cinnamon extract and tiny amount of red food coloring into remaining white mixture in pot. Drop by spoonfuls over white layer in remaining pan. Using toothpick, make your food coloring dots and swirl them.

Cover and refrigerate until set, about 2 hours.



I Looooooove pasta! Any type of pasta. But, Pasta with Bolognese sauce is a little fattening to eat every week, if you know what I mean. So, to give this the "GO TO" stamp of approval, I need to lighten it up and get it done quickly. With a little tweeking, I was able to do it and my family requests is every week. Don't tell them I was able to sneak the veggies in there...shhhhh

You will need:

2 Tbs.butter
1 small onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 lb. ground chuck
salt and pepper
1 tsp. nutmeg or allspice
1 cup 2% milk (or 1%)
1 cup white wine
1 28 oz. can tomato sauce or crushed tomatoes

Serve with 1.5-2 lbs of cooked linguine

1. Melt the butter in a large saucepan over medium heat. Add onion, celery and carrot and cook it up, stirring it until veggies have softened up (about 5 minutes). Turn heat to high and add the beef. Cook it up while breaking it up with a spoon and until it is no longer pink. Season with sale, pepper, and nutmeg/allspice.

2. Pour in milk and wine and bring to a slow boil.. Lower the heat and simmer until most of liquid has evaporated (about 15 minutes). Stir in tomatoes. Cover and cook for about 20 - 30 minutes. Serve with linguine and fresh grated cheese.

Note: if you want to make it a more authentic Italian dish such as Sunday Sauce use whole milk instead of 2% milk. Also, before adding the tomato sauce, transfer mixture to a slow cooker. Stir in tomatoes, cover and cook on low for 4-6 hours. Remove cover and cook for 30 minutes longer. Serve with your cooked pasta.


Northern Take on Southern Cake - Delicious Apple Praline Cake


I Love This Cake....it is so moist and delicious. I saw it on this month's cover of Southern Living but I tweeked it a little to make it easier to make. I dont care for many different bowls and if I can dump everything, I do. So, here it goes:

Cream Cheese Filling:

1 8oz. brick of Reduced Fat Cream Cheese (never, ever non fat)
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 Tbs. flour
1 1/2 tsp. vanilla

Apple Cake Batter:
1 cup finely chopped pecans, toasted
3 cups flour
1 cup sugar
1 cup light brown sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 tsp. all spice (or, 1 tsp. nutmeg and 1 tsp. allspice)
3 large eggs, beaten
3/4 cup canola oil
3/4 cup appleasauce
1 1/2 tsp. vanilla extract
3 cups peeled and finely chopped apples (gala, or grannies - or mixed)

Praline Frosting
1/2 cup light brown sugard
1/4 cup butter
3 TBS. milk
1 tsp. vanilla
1 cup powdered sugar

To prepare the filling. Beat the first three ingredients at medium speed. Add egg, flour, and vanilla and beat until blended. Set aside.



Meanwhile, toast your pecans. Just put them on a cookie sheet and bake at 350 degrees for about 7-8 minutes. Make sure you dont burn them...they catch very easy.





In a BIG bowl, stir flour and your next seven ingredients. Next throw in everything else with your apples being last. Mix well.




Spoon 1/2 of your apple batter into a bundt pan (well greased). Place your cream cheese mixture over the apple batter. Swirl with a paring knife (lightly). Spoon remaining batter over the cream cheese.

Bake at 350 degrees for one hour. Cook cake for about an hour before you try to pop it out. Make sure it is thoroughly cooled before adding frosting.

For the frosting: Bring your butter, sugar, and milk to a boil over medium heat and whisking alot. Boil one minute. Remove from heat and add vanilla and powdered sugar until smooth. Stir gently for 3-5 minutes and let cool till it begins to thicken. Pour over cooled cake. Enjoy! And make copies of this recipe because everyone is going to ask for it : )




I LOVE THIS RECIPE!

Pistachio Raspberry Gem Bars


1 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 cup chopped pistachios
1/2 cup seedless raspberry jam, or cherry

Drizzle

1/2 cup powdered sugar
2 to 3 teaspoons milk

Directions

Heat oven to 350°F. Combine butter and sugar in large bowl; beat at medium speed until creamy. Reduce speed to low; add flour and salt. Continue beating until well mixed.

Divide dough in half; press half into ungreased 9-inch square baking pan. Bake 13 minutes.

Meanwhile, mix chopped pistachios into remaining dough until well combined.

Spread jam over hot, partially baked crust to within 1/2 inch of edge. Sprinkle remaining dough mixture over jam. Bake for 30 to 33 minutes or until top is light golden brown. Cool completely.

Combine powdered sugar and enough milk in small bowl for desired consistency. Drizzle over bars. MUCHO YUMBO!