Thursday, October 3, 2013

Pickled Peppers




See those beauties above? Not only did the peppers come from our very first garden but they are super duper easy to make. This recipe is not to seal (can) these but just to pickle them. They should last awhile in the fridge.

I did whole peppers and sliced peppers in separate batches so the recipe below is for one small jar.

1 Cup Distilled water (why distilled........I don't know, that is just what I was told)
1 Cup Vinegar
2 whole cloves garlic
2-3 pearl onions
You can also add carrots if you feel like it

If cutting the pepper just chop off the stem and discard, then slice the pepper. Leave the seeds intact.  Put the water and vinegar in a sauce pan with the peppers, garlic and onion. Heat until it boils. Let it boil for a minute then take off the heat and let the mixture sit for 10 minutes.

After ten minutes spoon the peppers into your jar and then fill with the juices from the pan. Put the lid on and refrigerate. You can use immediately.

If doing the whole peppers let them sit in the fridge for a couple days to get nice and pickled before using.

Thursday, September 26, 2013

Taquitos!!!


My lovely husband taught me how to make these beauties.  I love them for dinner, I love them for lunch and I love them forever.

I will usually serve these with ye old standard of beans and rice but you can do whatever you please. I also use a lot of Tapatio (hot sauce) to spice things up.

So here is how you make some home made chicken taquitos. (Note: most of the corn tortillas that I have found are gluten free, if you are gluten free just make sure you check the ingredients)

Chicken Taquitos

2 Large chicken breast cooked and shredded
1 cup sour cream
Seasoning of your choice. We use a white season salt mix but use whatever you want.
24 corn tortillas
12 Tooth picks broke in half
oil

Put about 2-3 tbls. of oil in a small frying pan  and heat on medium heat till hot.

"Fry" each tortilla for about 5 seconds on each side just till soft. You do not want to harden the tortillas, just soften them so they do not break when you roll them. Do this till all of the tortillas are softened.

Take the chicken, sour cream  and mix it all up really good. Then start to season the meat mixture however you want, to taste.

Take a few tablespoons of the mixture and place in on the end of a tortilla and roll it up like you would an enchilada. Do this untile you either run out of the meat mixture or tortillas. You can always soften more tortillas if needed.

Once the taquitos are rolled tightly stick half of a toothpick in the middle to secure them. This allows you to fry them without them falling about.

Heat up a skillet with oil (or you can use a fryer) and fry these puppies good. I will usually just fry them in about an inch of oil and turn them every few minutes. I fry them about 6-7 minutes till crisp.

Serve with salsa or what ever strikes your fancy.  Just remember to remove the tooth picks before you eat them. I once had a few too many drinks one night and ate one of the toothpicks. It was horrible and obviously dangerous. Don't be like me and eat toothpicks, they do not taste very good.

Wednesday, May 29, 2013

Chicken tenders (again) and smashed potatoes (gluten free)



So I made this like two weeks ago and I kept forgetting to post it. I don't know why, it was delicious and scrumptious.


For the chicken tenders I actually used the recipe on the Bisquick™ Gluten Free  mix, and it goes a little something like this.....(I may have taken some liberties and changed things but you can just follow the directions on the box)

3 chicken breasts cut up into strips (however thick you want)
1 cup Bisquick™ Gluten Free  Mix
1 tsp. garlic salt
1 tsp. cayenne pepper
2 eggs

Pre-heat the oven to 450 degrees. Mix up the  mix and the seasonings. Beat two eggs into a bowl.

Dip each strip once into the beaten eggs, then into the dry mix and then back into the egg mix and then again dip into the dry mix. Lay the strips onto a cookie sheet (I always line mine with parchment paper so I don't have to use cooking spray) lined with foil sprayed with cooking spray. Brush melted butter on the strips and stick in the oven.

These should cook around 12 minutes. Turn then after 6 minutes.

For the potatoes I just boiled some new potatoes for about 10 minutes and then lined them up on a cookie sheet (again lined with paper so I didn't have to oil the cookie sheet). Then I took a spatula and smashed each potato. Smash it just enough to make a little patty. Not too much or they will just fall apart.

Then I sprinkled some olive oil, salt and pepper and some chives from the garden and backed them for 25 minutes at 450. (I cooked these at the same time as the chicken strips and they turned out great)

And for our dipping sauce I loosely based it off a recipe I had seen on line months ago. I cannot remember where I saw it or what the exact measurements said; but basically I just took 1 cup of mayo with two tsp. each of mustard and bbq sauce and mixed it all together. It was the best. If I knew what site it was on I would tell you but I forget okay!

My husband had thought that I had finally broken down and cooked them "real" chicken strips. He had no idea they were gluten free or baked instead of fried. The melted butter over the chicken strips is a must. Still healthier than frying them but it does give them that fried look.





Monday, April 15, 2013

Noodles and Company


Noodles and Company Review:

I was extremely excited when I found out that we were getting a Noodles and Company and that they had gluten free options.

When I placed my order I told them that I wanted the gluten free Penne Rosa.  The cashier had to get manager approval for the allergen order. They made it sound like they were doing this to make sure it was made correctly.

 

And there was my meal.  About 2-3 bites into it I ran into a noodle that did not look like the rest.  Do you see that small plate up in the left hand corner and that big noodle.  I am pretty sure that is not gluten free and there it was in the middle of my rice noodles.  So after all of that hoopla to make sure everyone knew my order was gluten free there was a non gluten free noodle in my meal.  Thank goodness I did not get really sick but my stomach was hurting by the time we left.

My husband only wanted Alfredo noodles and they didn't have Alfredo sauce. He settled on the buttered noodles with chicken and he said it was cold.

I can't say my meal didn't taste good but no one left the place really excited about it and I left wondering how bad my reaction was going to be.  So I would say it was not a very good experience. We got out visit to a new restaurant out of the way and we will leave it at that. 


Noodles & Company on Urbanspoon


Wednesday, March 6, 2013

Cookies!!!!!! - This is not a recipe

The Cookie of the Gods




Please note: This is not a paid advertisement.

I really wanted something sweet today. And not just any ol' candy bar from the office vending machine. I wanted a real treat. A cookie or a brownie. Something homemade.

I remembered this cookie that I had from Jake's Gluten Free Market in Boise.  I also work about 4 miles away. I did what any reasonable person does. I got in the car and drove 8 miles (round trip) for a dang cookie.  Oh but they are good.  You non gluten free people wouldn't even taste the difference. You non gluten free people would sing its praises.

I love it. I also bought the chocolate chip cookies but I have not had one yet.  And I got some pizza dough mix so I will post a recipe once I have used that and let you know how it turned out.


Tuesday, February 26, 2013

Gluten free chicken strips

I made gluten free chicken strips and gravy last night.  I didn't take any pictures..............sometimes I wonder what the H is wrong with me. Who operates a food blog and doesn't take pictures of the food they cook? Apparently I do.

Anyways here is the recipes. Don't say I never do anything for you.

For the chicken strips:

3 skinless/bones less chicken breasts cut into strips
1 1/2 cups rice flour
tsp. black pepper
tsp. cayenne pepper
1 cup buttermilk (I made my own by adding a tablespoon vinegar to whole milk and letting it sit)

Dip each strip into the buttermilk and then coat with the flour mixture. Fry it up in a pan about 7 minutes. We like ours crispy and I have issues with cooking chicken and I like to  make sure it's nice and done.

These were really simple and really good. All I did was replace wheat flour for rice flour and the family was none the wiser.

Now I actually made gravy and I was amazed. I should have added more salt and pepper but it still was really good.

For the gravy:

3 tbl. butter
3 tbl. rice flour
3-4 cups chicken stock (depends on how thick or thin you want your gravy)

Melt butter over medium heat. Add in the four and whisk together to make sure there are no lumps.  Slowing add in the stock and keep stirring making sure there are no lumps. I was making the strips while doing this so it would sit on medium heat and get pretty thick so I just kept adding more stock to thin it out. It does get pretty thick the longer it sits (you may want to use less flour so it doesn't get so think)

I did not use the less sodium stock like I normally do so I was afraid to add much salt but I think it needed it so add salt and pepper to taste and whatever other spices you like in your gravy.

Thursday, February 21, 2013

Boise Fry Company


Boise Fry Company. If you live in the Boise area or if you know people who live in the Boise area or if you pass through the Boise area I would suggest going to The Boise Fry Company.

We eat here regularly and by regularly I mean ALL THE TIME. My husband is obsessed with this place. I think he may need an intervention.

The photo below shows my burger (with a gluten free bun) and some purple potato curly fries. That other large bowl of fries in the background......those are the famous bourgeois fries. They are fried in duck fat and I think every time you eat them an angel gets their wings. They cost $8.00 for a large order (that is the only size they come in) but I promise you they are so worth it. The hubby and I will share those and the kids will get either a curly fry or regular cut fry. They don't seem to care for the bourgeois fries but they are lowly kids, what do they know?




Now I have eaten my burger two ways. 1. with no bun and 2. with a gluten free bun.  The gluten free bun is one of the better tasting buns I have had, but I think I prefer it without the bun. Once you have had a regular hamburger bun here going to the gluten free is kind of difficult. Their buns are delicious. They are almost perfect and I am going to miss them. I have not completed the mourning process so I think I will go bun free from now on.

Now onto the dipping choices.  There are about 10 different dips to choose from. I have not tried all of them but I love the blueberry ketchup and the garlic aioli.  They are labeled so you can tell which ones are gluten and vegan free which is awesome. 

Go there, eat there and fall in love. Do not pass up the bourgeois fries because you just want a cheap meal. That is what McDonald's is for. Order the good stuff, you're worth it.


Boise Fry Company on Urbanspoon