Wednesday, March 26, 2014

Gluten Free Maple Bacon Chicken and Waffles

It has been quite a challenge to find good gluten free menu options at our local restaurants. Generally, T has to order a salad without dressing and an appetizer to piece together a meal when we go out. I have taken this especially hard, since I do not need to follow a gluten free diet and when we find ourselves craving something we used to eat and enjoy, well, I need to find a way to bring it back. 
Mussels in White Wine Sauce with Linguine, Po' Boy Sandwiches, Chicken n Waffles; I'm sure you see where I'm going.

Recently, I received somewhat of a "starter kit" from Bob's Red Mill containing gluten free flours, all of which I used to create these recipes and to which I am incredibly grateful for. I know I'm not the first gal to create a gluten free waffle recipe, or a gluten free fried chicken recipe, but here's my thing...

It's gotta be good. I have to feel like I could have walked into a restaurant, ordered and eaten the best damn Gluten Free Chicken n Waffles ever. So in combination with my green smoothies, an occasional brunch of chicken n waffles is fine by me, and now, fine by my gluten free love.

...I probably should just open a restaurant and call it, "The Best Damn Gluten Free Restaurant Ever"

To get everything done at the same time, measure all of the ingredients, then begin cooking.  The bacon can sit the longest, so that should be done first, the chicken takes the longest to cook, so that can be done while the bacon is in the oven.

For the Fried Chicken
6 boneless chicken thigh pieces
2 cups buttermilk
1 tablespoon black pepper
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 cup white rice flour
1 cup potato starch
½ cup tapioca flour
¼ cup nonfat dry milk powder
1 teaspoon black pepper
1 tablespoon salt
1 teaspoon smoked paprika

1.    Lay the chicken between two pieces of plastic wrap and pound the chicken until it is just flattened. Don’t over do it!
2.    In a large bowl, combine the buttermilk, black pepper, garlic powder and cayenne pepper.
3.    Combine all of the remaining dry ingredients and mix well.
4.    Preheat oil in a skillet to about 260°
5.    While the oil is almost to the correct temperature, dip the chicken into the flour mixture, then into the buttermilk.  Let the excess buttermilk drain off, then toss back in the flour. Set the pieces in the oil to fry until golden brown, about 5-6 minutes per side.
For the Maple Bacon Waffles:
6-8 slices bacon
¼ cup maple sugar (or dark brown sugar)
1 cup white rice flour
¼ cup coconut flour
½ cup potato starch
¼ cup tapioca flour
¼ cup non fat dry milk powder
2 teaspoons baking powder
1/4 cup butter, melted
2 eggs
1 ½-2 cups whole milk
1 Tablespoon maple sugar (or dark brown sugar)
Preheat oven to 400°

1.    Place a baking rack over a foil lined baking pan and set aside. Coat the bacon on both sides with maple sugar and bake for 20-25 minutes. Remove from oven and transfer the bacon to a plate lined with parchment paper to cool.
2.    Coarsely chop the bacon and set aside while you make the waffle batter.
3.    In a large bowl, combine all of the dry ingredients and mix well. In a separate bowl, mix the butter, eggs, 1 ½ cups of milk and maple sugar.
4.    Stir the wet ingredients into the dry ingredients until smooth. If the batter is too dry, stir in the extra milk. The batter should be pourable.
Stir in the chopped bacon, and then pour the batter onto the waffle iron.

Tuesday, March 11, 2014

Spanish Chicken with Chorizo and Oranges

I love what I do.

I cook, for a living in a beautiful kitchen where I have access to the best ingredients available.

I teach people my philosophies of food.
   1. Start with quality ingredients and make them taste like better versions of themselves.
   2. Cook it yourself. Cooking shows are fine for inspiration, but you have to cook what you see. Get creative.
   3. Involve everyone. Preparing meals shouldn't just be one person's job. Bring the kids into it all the time, and certainly make it possible for people to begin feeding themselves when you're not home. ;) 

I develop recipes to inspire people to cook and say, "I never knew making that was so easy" whether it is gluten free, paleo, using alternative ingredients or ingredients people may not know could be intensely tofu.

I write pages of technique, I write stories about my Dad, I write for OriginalCinn and for How to Feed Yourself When I'm Not Home. I love to write.

I meet and interact with interesting people with amazing stories and products. Between the bloggers I've met, the food producers, the chefs and the super cool people I speak with to on a daily basis about food, I am so lucky.

I saw Nigella Lawson's Spanish Chicken dish when I was googling gluten free, or paleo or something and I thought it sounded like an incredible dish with so many flavors and textures. I also wanted to do a little recipe testing to make sure I could write a recipe that was similar, definitely adapted, but with my own flavor preferences. We made this in a recent Cooking Skills class where each student broke down an entire chicken, then took it home. This is what we made that night.

Spanish Chicken with Chorizo and Oranges
Adapted from Nigella Lawson
(Makes 6 servings)

3 chicken thighs/legs with skin and bone still on (6 pieces total)
2 tablespoons olive oil
Salt and Pepper
12oz chorizo, cut into 1 inch pieces
1 pound (about 6) Yukon Gold potatoes, cut into 2 inch pieces
1/2 red onion, cut into large slices
1 yellow onion, cut into large slices
4 cloves garlic, smashed
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon pepper
1 teaspoon smoked paprika, divided
grated zest of 1 orange
2 oranges (preferably Cara Cara) each cut into 6 pieces
Fresh parsley for garnish.
Preheat the oven to 425ºF.

1.     Rinse and pat dry the chicken and rub them with the first 2 tablespoons of olive oil. Season generously with salt and pepper and place on a large, foil-lined baking pan.
2.     Scatter the chorizo around the chicken.
3.     In a large bowl combine the potatoes, onions, garlic, oil, oregano, parsley, salt, pepper and 1/2 teaspoon paprika and mix until evenly coated. Scatter all around the pan and adjust the chicken so it is not covered by any of the vegetable pieces.
4.     Zest the orange over the entire pan, sprinkle remaining 1/2 teaspoon paprika over the chicken and bake for 1 hour.
Serve with orange wedges to squeeze over dish.