I cannot help but love the combination of shallots, saffron, and rosemary. There is something about the incredible combination of these ingredients that seem to heighten the senses. At least the smell and taste ones. :)
Herb-Roasted Chicken
1 - 4 lb free-range hen
1/4 cup white wine
2 shallots coarsley chopped
kosher salt
1 tsp saffron
2 tsp fresh rosemary
1 tsp ground white pepper
2 cloves garlic - minced
2 tlbs extra virgin olive oil
Preheat oven to 300 degrees
Scrub hen with kosher salt inside and out, rinse, and pat dry. Place your saffron and shallots inside of the hen. Mix together the olive oil, ground white pepper, garlic, rosemary, and white wine. Rub onto hen. Place inside a foil lined pan. Cover hen with foil and bake for 3 hours at 300 degrees. Take out and remove foil from the hen. Place back into the over and let the top crisp for about 15 to 20 minutes. The chicken will be fall apart tender and incredibly moist, so don't worry about having to get a knife out. :)
Sunday, July 18, 2010
Monday, July 12, 2010
Have a chocolate craving? Not after this you won't....
So who has NOT heard of the Neiman Marcus cookie? Well thanks to relishmag's Tamar Haspel and to Rowena for giving me the clipping, here is one better. Eat your heart out ya'll!
Chewy Flour less Chocolate Cookies
1 3/4 cups powdered sugar
1/2 cup Dutch process cocoa
2 tsp cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped pecans or walnuts, toasted ( I am NOT a fan of either, so here is where i changed the recipe I used 1 1/2 cups of toasted sliced almonds....mm mm I cannot describe the wonderfulness that it was.)
Preheat oven to 300 degrees Fahrenheit
Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until the mix forms a dough. It should be thick enough to form into balls, if not add more powdered sugar and cocoa. Add nuts, mix well.
Form dough into 15 balls. Place on a parchment lined baking sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely....though it will be very hard to resist snagging one while hot..trust me... oh and your going to want like a full half gallon of milk to go with these. :)
Makes 15 cookies
110 calories each
7 grams fat
0 grams cholesterol
1 gram protein
16 grams carbs
1 gram fiber
45 mg sodium
Chewy Flour less Chocolate Cookies
1 3/4 cups powdered sugar
1/2 cup Dutch process cocoa
2 tsp cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped pecans or walnuts, toasted ( I am NOT a fan of either, so here is where i changed the recipe I used 1 1/2 cups of toasted sliced almonds....mm mm I cannot describe the wonderfulness that it was.)
Preheat oven to 300 degrees Fahrenheit
Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until the mix forms a dough. It should be thick enough to form into balls, if not add more powdered sugar and cocoa. Add nuts, mix well.
Form dough into 15 balls. Place on a parchment lined baking sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely....though it will be very hard to resist snagging one while hot..trust me... oh and your going to want like a full half gallon of milk to go with these. :)
Makes 15 cookies
110 calories each
7 grams fat
0 grams cholesterol
1 gram protein
16 grams carbs
1 gram fiber
45 mg sodium
Monday, June 14, 2010
New Recipes!!
I know, you thought they would never come. However, your patience has paid off!
Paprika Roast Chicken with Sweet Onions
1 tlbs Extra Virgin Olive Oil
1 1/2 tlbs paprika
1/2 tsp cinnamon
1/2 tsp cayenne
1 1/2 tsp salt
1 tsp pepper
3 1/2 lbs chicken
1 sweet Vidalia onion cut into 1/2 inch wedges
Preheat oven to 500 with rack in the upper third position. Mix oil with spices, 1 1/2 tsp salt and 1 tsp pepper in a large bowl. Add chicken and onion ,tossing to coat. Arrange chicken (skin side up) and onion in a 3 quart shallow baking dish. Bake until chicken is cooked through and skin is golden. - About 30 minutes.
I was thinking that this recipe would be good on the grill as well, I would use chicken breasts and cook over Direct High heat for 5 minutes on each side and then move the chicken to Indirect Medium heat for around 25 to 30 minutes.
Enjoy!!
Paprika Roast Chicken with Sweet Onions
1 tlbs Extra Virgin Olive Oil
1 1/2 tlbs paprika
1/2 tsp cinnamon
1/2 tsp cayenne
1 1/2 tsp salt
1 tsp pepper
3 1/2 lbs chicken
1 sweet Vidalia onion cut into 1/2 inch wedges
Preheat oven to 500 with rack in the upper third position. Mix oil with spices, 1 1/2 tsp salt and 1 tsp pepper in a large bowl. Add chicken and onion ,tossing to coat. Arrange chicken (skin side up) and onion in a 3 quart shallow baking dish. Bake until chicken is cooked through and skin is golden. - About 30 minutes.
I was thinking that this recipe would be good on the grill as well, I would use chicken breasts and cook over Direct High heat for 5 minutes on each side and then move the chicken to Indirect Medium heat for around 25 to 30 minutes.
Enjoy!!
Friday, February 12, 2010
I know, I know, I've been neglectful....
However I am going to make it up to all of you....btw I am on twitter now..so if any of you have any questions regarding cooking or cooking gluten free feel free to ask me. My twitter name is melfrose. Now as promised are 3 recipes that have been tweaked and made GF Friendly....
Pigs in a Blanket
Now these pancakes are much lighter than what you will be used to, so don't freak out about the consistency or how much batter the recipe makes..I promise it all works out.
First off, go ahead and cook 8 sausage links of your choice.
While they are cooking go ahead and make up your batter
Pancake Batter
1/2 cup milk
2 eggs
1 1/2 tablespoons butter
1 tablespoon GF baking powder
1 cup rice flour (or substitute corn, chickpea or tapioca flour)
Extra butter for frying pancakes
1.) In your mixing bowl stir quickly or on speed 2 all liquid ingredients. Slowly add the baking power and flour.
2.) Heat griddle pan or large frying pan to medium. Drop a teaspoon of butter on it; when the butter sizzles, start pouring the batter to about 2 inches in diameter.
3.) When bubbles come to the top, continue to cook until mostly done. Add your sausage link to the pancake and quickly roll it up and allow it to finish cooking.
Warning: These pancakes are very thin, almost like crepes so they will not be thick or heavy or fluffy.
Note: For lighter pancakes, separate the eggs and beat the whites stiffly. Then add to batter.
These really are scrumptious and light, you can add whatever topping that you prefer on to it.
Next up:
Grandma's Cornbread
Goes wth everything, is moist, and incredibly delicious.
The smart thing to do when deciding to make cornbread is to go ahead and fix breakfast, b/c you will need the bacon grease for the cornbread or it just won't taste as moist. The bacon grease is imperative and there is no substitute.
You will also need a sifter that you hand turn, trust me this is integral as well. While mixing your ingredients together you want your bacon grease to be in a well seasoned cast iron skillet (medium size). Heat oven to 450 and place your skillet in the oven to melt the grease.
Ingredients:
Barely 1 cup yellow stone ground cornmeal ( I use Lamb's)
1 1/2 tablespoons cornstarch
3/4 tsp salt
1/4 tsp baking soda
1 tsp GF baking powder
a dash of sugar
(NOTE: In a large bowl place your sifter. Add all of these ingredients to the sifter and sift them together, allowing them to fall into the bowl below.)
Then add the following:
1 egg
Barely 1 cup buttermilk
Stir ingredients thoroughly. Take hot skillet out of the oven and pour off bacon grease into your mixture. Stir again, and pour into hot skillet. Immediately place back into oven and cook for 15 minutes exactly.
When ready take out your skillet and flip cornbread out onto a plate by turning the skillet over, if you have a well-seasoned skillet this will be no problem.. if you do not, I suggest you heavily oil your skillet before use.
Enjoy hot with butter!
And finally recipe #3:
Pork Steaks
2 tlbs vegetable oil
4 pork steaks
onion powder
garlic powder
salt
pepper
1 large onion chopped
4.5 ounces of sliced mushrooms
2 cans GF cream of mushroom soup
1 cup water
1 pkg GF dry onion soup mix
1 tablespoon Worcestershire
Heat oven to 350.
Heat oil in heavy skillet over medium/high heat. Season meat with salt and pepper. Brown for 3 to 5 minutes on each side. While browning, season both sides with onion and garlic powder to your liking. Transfer steaks into a baking dish and sprinkle chopped onion and sliced mushrooms. In a small bowl combine mushroom soup, water, onion soup mix, and worcestershire sauce. Mix until smooth and pour over steaks. Cover pan with aluminum foil and bake for 90 minutes.
I hope you all enjoy these recipes, I will be leaving for Panama on the 1st of March, and if I have a spare moment I will try to share some of the recipes that I gather from there. I will go ahead and post one more before I leave, but I didn't want to post it with these.. I figure I can't tell all of my secrets. :)
Pigs in a Blanket
Now these pancakes are much lighter than what you will be used to, so don't freak out about the consistency or how much batter the recipe makes..I promise it all works out.
First off, go ahead and cook 8 sausage links of your choice.
While they are cooking go ahead and make up your batter
Pancake Batter
1/2 cup milk
2 eggs
1 1/2 tablespoons butter
1 tablespoon GF baking powder
1 cup rice flour (or substitute corn, chickpea or tapioca flour)
Extra butter for frying pancakes
1.) In your mixing bowl stir quickly or on speed 2 all liquid ingredients. Slowly add the baking power and flour.
2.) Heat griddle pan or large frying pan to medium. Drop a teaspoon of butter on it; when the butter sizzles, start pouring the batter to about 2 inches in diameter.
3.) When bubbles come to the top, continue to cook until mostly done. Add your sausage link to the pancake and quickly roll it up and allow it to finish cooking.
Warning: These pancakes are very thin, almost like crepes so they will not be thick or heavy or fluffy.
Note: For lighter pancakes, separate the eggs and beat the whites stiffly. Then add to batter.
These really are scrumptious and light, you can add whatever topping that you prefer on to it.
Next up:
Grandma's Cornbread
Goes wth everything, is moist, and incredibly delicious.
The smart thing to do when deciding to make cornbread is to go ahead and fix breakfast, b/c you will need the bacon grease for the cornbread or it just won't taste as moist. The bacon grease is imperative and there is no substitute.
You will also need a sifter that you hand turn, trust me this is integral as well. While mixing your ingredients together you want your bacon grease to be in a well seasoned cast iron skillet (medium size). Heat oven to 450 and place your skillet in the oven to melt the grease.
Ingredients:
Barely 1 cup yellow stone ground cornmeal ( I use Lamb's)
1 1/2 tablespoons cornstarch
3/4 tsp salt
1/4 tsp baking soda
1 tsp GF baking powder
a dash of sugar
(NOTE: In a large bowl place your sifter. Add all of these ingredients to the sifter and sift them together, allowing them to fall into the bowl below.)
Then add the following:
1 egg
Barely 1 cup buttermilk
Stir ingredients thoroughly. Take hot skillet out of the oven and pour off bacon grease into your mixture. Stir again, and pour into hot skillet. Immediately place back into oven and cook for 15 minutes exactly.
When ready take out your skillet and flip cornbread out onto a plate by turning the skillet over, if you have a well-seasoned skillet this will be no problem.. if you do not, I suggest you heavily oil your skillet before use.
Enjoy hot with butter!
And finally recipe #3:
Pork Steaks
2 tlbs vegetable oil
4 pork steaks
onion powder
garlic powder
salt
pepper
1 large onion chopped
4.5 ounces of sliced mushrooms
2 cans GF cream of mushroom soup
1 cup water
1 pkg GF dry onion soup mix
1 tablespoon Worcestershire
Heat oven to 350.
Heat oil in heavy skillet over medium/high heat. Season meat with salt and pepper. Brown for 3 to 5 minutes on each side. While browning, season both sides with onion and garlic powder to your liking. Transfer steaks into a baking dish and sprinkle chopped onion and sliced mushrooms. In a small bowl combine mushroom soup, water, onion soup mix, and worcestershire sauce. Mix until smooth and pour over steaks. Cover pan with aluminum foil and bake for 90 minutes.
I hope you all enjoy these recipes, I will be leaving for Panama on the 1st of March, and if I have a spare moment I will try to share some of the recipes that I gather from there. I will go ahead and post one more before I leave, but I didn't want to post it with these.. I figure I can't tell all of my secrets. :)
Thursday, October 15, 2009
Crustless ....that's right Crustless Pumpkin Pie....
Well sort of a pumpkin pie, more like pumpkin bars with a pumpkin pie taste.....
1 15 oz can pure canned pumpkin
1 12 oz can evaporated milk
1/2 cup Egg Beaters
3/4 cup Splenda Sweetener
2 tsp pumpkin spice
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350 degrees.
Combine all ingredients and mix well. Place into a baking dish and cook for 45 minutes. When done cut into equal bar sizes.( You can serve this dish hot or cold, it's your choice.) Serve with whipped cream sprinkled with cinnamon and a glass of milk. Enjoy!
1 15 oz can pure canned pumpkin
1 12 oz can evaporated milk
1/2 cup Egg Beaters
3/4 cup Splenda Sweetener
2 tsp pumpkin spice
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350 degrees.
Combine all ingredients and mix well. Place into a baking dish and cook for 45 minutes. When done cut into equal bar sizes.( You can serve this dish hot or cold, it's your choice.) Serve with whipped cream sprinkled with cinnamon and a glass of milk. Enjoy!
Tuesday, October 13, 2009
Gram's Famous Stew Gluten Friendly-fied
My grams makes the best stew ever!! Unfortunately I haven't been able to have it in a while....until I tweaked with the recipe long enough to make it GF friendly. I hope you all enjoy!!
1/2 cup Potato flour
1 tsp salt
1/4 tsp pepper
2 lbs stew meat cut into bite-sized pieces
4 tlbs shortening
6 cups boiling water
3 medium potatoes
1 medium turnips
4 carrots
1 green pepper
1 cup celery
1 onion
1 tsp salt
2 tsp Orrington Farms Beef Flavored Gluten Free Soup Base
After cutting the stew meat into bite sized pieces, coat it in the flour, salt, shortening, and pepper. Place in pot. Add boiling water to meat. Cook for two hours on low. Add vegetables, and remaining ingredients. Simmer for 30 minutes. Stew will thicken. Enjoy with fresh and warm cornbread.
1/2 cup Potato flour
1 tsp salt
1/4 tsp pepper
2 lbs stew meat cut into bite-sized pieces
4 tlbs shortening
6 cups boiling water
3 medium potatoes
1 medium turnips
4 carrots
1 green pepper
1 cup celery
1 onion
1 tsp salt
2 tsp Orrington Farms Beef Flavored Gluten Free Soup Base
After cutting the stew meat into bite sized pieces, coat it in the flour, salt, shortening, and pepper. Place in pot. Add boiling water to meat. Cook for two hours on low. Add vegetables, and remaining ingredients. Simmer for 30 minutes. Stew will thicken. Enjoy with fresh and warm cornbread.
It's raining meatballs .....
I am going to try and get a headstart on October and get back into a once-a-week posting habit. The Granary is now carrying Kinnikinnick's 7 inch personal pan frozen pizza crusts. They have a rectangular shape and can accomodate both thick crust and crunchy crust lovers, it all depends on how long you cook the crust in the oven. I found the texture to be pleasing and the taste to be as close as one can get to a regular pizza crust. As for the rain we have all been drowing in lately, it may not be raining meatballs, but this recipe will at least let you enjoy them while it rains outside....
GF Italian Meatballs and Spaghetti
Meatballs:
1/2 lb mild italian sausage ( Thomas likes his with italian sausage, but if your not a fan it can be omitted.)
3/4 lb lean ground turkey
1 cup fine dry crackercrumbs (The brand Glutino carries a buttery cracker that works well with this recipe.)
4 large eggs
3/4 cup grated Parmesean cheese
3/4 cup minced onion
1 tbsp minced garlic
1/2 tsp salt
1/2 tsp pepper
2 tsp dried Italian Seasoning
Sauce:
1/2 cup finely chopped onion
2 tsp salt
2 tsp garlic salt
4 tsp parsley
1 tsp oregano
2 bay leaf
1/4 tsp of basil
4 8oz cans of tomato sauce (organic)
2 cans whole peeled tomatoes (organic)
2 jars mushrooms (optional)
1 pkg Mrs. Leepers rice spaghetti
Meatballs:
In an oiled skillet saute onion and garlic (for the meatballs). When done set skillet aside and combine sausage (optional), turkey, crackercrumbs, onion, eggs, parmesean cheese, garlic and next three ingredients in a large bowl until well blended. Shape mixture into 30 1 and a 1/2 inch balls. ( I like to take 15 and freeze them for the next time I want to make the recipe, and use the other half for the batch I am currently cooking.) Place on a cookie sheet and stick in the fridge while you put your marinara together.
Marinara:
In a pot, combine tomatoes and tomato sauce with onion, salt, garlic salt, pepper, parsley, oregano, basil, bay leaves and mushrooms, bring to a boil and then reduce heat to let simmer for 30 minutes.
Remove your chilled meatballs from the refrigerator, and place them in the skillet you sauted your onions and garlic in. Cook over med-high heat until cooked through. Them place them into your sauce and let simmer for 30 minutes.
While your sauce is simmering, go ahead and boil the water for your spaghetti. Make sure to follow the instructions on the packaging explicitly. GF pasta can be very finicky, too much cooking time and it won't hold together, not enough cooking time and it's crunchy.
When spaghetti is done, serve up with your sauce and meatballs and a nice salad. :)
GF Italian Meatballs and Spaghetti
Meatballs:
1/2 lb mild italian sausage ( Thomas likes his with italian sausage, but if your not a fan it can be omitted.)
3/4 lb lean ground turkey
1 cup fine dry crackercrumbs (The brand Glutino carries a buttery cracker that works well with this recipe.)
4 large eggs
3/4 cup grated Parmesean cheese
3/4 cup minced onion
1 tbsp minced garlic
1/2 tsp salt
1/2 tsp pepper
2 tsp dried Italian Seasoning
Sauce:
1/2 cup finely chopped onion
2 tsp salt
2 tsp garlic salt
4 tsp parsley
1 tsp oregano
2 bay leaf
1/4 tsp of basil
4 8oz cans of tomato sauce (organic)
2 cans whole peeled tomatoes (organic)
2 jars mushrooms (optional)
1 pkg Mrs. Leepers rice spaghetti
Meatballs:
In an oiled skillet saute onion and garlic (for the meatballs). When done set skillet aside and combine sausage (optional), turkey, crackercrumbs, onion, eggs, parmesean cheese, garlic and next three ingredients in a large bowl until well blended. Shape mixture into 30 1 and a 1/2 inch balls. ( I like to take 15 and freeze them for the next time I want to make the recipe, and use the other half for the batch I am currently cooking.) Place on a cookie sheet and stick in the fridge while you put your marinara together.
Marinara:
In a pot, combine tomatoes and tomato sauce with onion, salt, garlic salt, pepper, parsley, oregano, basil, bay leaves and mushrooms, bring to a boil and then reduce heat to let simmer for 30 minutes.
Remove your chilled meatballs from the refrigerator, and place them in the skillet you sauted your onions and garlic in. Cook over med-high heat until cooked through. Them place them into your sauce and let simmer for 30 minutes.
While your sauce is simmering, go ahead and boil the water for your spaghetti. Make sure to follow the instructions on the packaging explicitly. GF pasta can be very finicky, too much cooking time and it won't hold together, not enough cooking time and it's crunchy.
When spaghetti is done, serve up with your sauce and meatballs and a nice salad. :)
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