Honey Mustard gluten free chicken

There are a lot of coatings for chicken out there, but for gluten free you have to be very careful.  You will find that this recipe is a wonderful, healthy alternative!

Here is what you need:

2	cups Gluten Free  crumbs
2	cups pretzel crumbs
½	cup olive oil
½	cup Dijon mustard
⅓	cup honey
¼	cup water
3	tablespoons red wine vinegar
1 t	coarse salt and fresh ground black pepper
3	boneless chicken breasts cut into slices
1/4	cup gluten free flour

Preheat the oven to 400° F. Lightly grease with oil a large, non-stick baking sheet.  In a large skillet over medium heat toast the panko crumbs until lightly golden, and I am telling you they burn FAST so don't look away!  Remove from the pan and cool. In a food processor pulse the pretzels until coarsely ground and mix with the panko crumbs.

 Wipe the crumbs out of the food processor. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth and pour into a bowl. Cut your chicken into strips and season well with salt and pepper.  

 Pour half of the dressing into a large shallow bowl,  put the flour into the pretzel/crumb mixture and combine.  Dredge the chicken in the mustard mixture and then the four/pretzel mixture.  Press the mixture on the chicken if needed. Place on greased baking sheet.  Bake 25 minutes depending on their thickness/size or until cooked through your largest strip is cut into and no pink remains.  Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

Want to know something?  I like to cook more than I like to eat!  

(dripping with sarcasm)

Boston Baked Beans (borrowed from simple recipes.com)

Slow Cooked Boston Baked Beans Recipe

• Cook time: 8 hours and longer never hurts!  If you live in a high elevation go for 12
• Yield: Serves 5-6 as a main dish or 10-12 as a side.

Here is what you will need:

• 1 pound (2 to 2 1/4 cups) dry white beans such as Navy beans or kidney beans
• 1/3 cup molasses
• 1/3 cup brown sugar
• 3-4 Tbsp Dijon mustard
• 1/8 teaspoon ground cloves
• 3 cups hot water
• 1/2 pound salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces
• 1 medium onion, (1 1/2 cups) chopped

 1. Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain.

2 Mix the molasses, brown sugar, mustard, and ground cloves with 3 cups of hot water. 

3 Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the onions in a layer, then top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.

4 Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed. Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take longer. Best the next day.

 I'm telling you, put these in the crock pot, a roast or brisket in the oven at the same time and go have some fun!  At night you will have a meal that will make a rabbit hug a hound! 

Chicken and Tomatillo Enchiladas (Gluten Free of course)

I usually take pictures as I go and give step by step instructions, but when you are making enchiladas you have several things going at once so I will give you the recipe all at once with pictures sprinkled in little by little....These are so great and there are some wonderful tips along the way.  Let's go, it's almost supper time!

Here is what you will need:

• 3 chicken breasts
• 4  tomatillos, papery husks removed, rinsed
• 1-2 serrano chile peppers, prick with fork or knife so flavor releases in boiling
• 2 cloves garlic
•  1 small onion
• Salt 
• Cilantro to taste (my family doesn't like it too much)
• 1 bunch cilantro, rinsed and chopped, stems included
• canola oil or peanut oil
• 12 corn tortillas
• 1/2 cup sour cream
• 1/4 cup queso fresco cheese & 1/4 cup sharp cheddar  (or your choice of cheese to 1/2 cup)

1. Put chicken medium sized saucepan and just cover with water. Add one clove of garlic that has been cut in half, 1/4 of an onion, and 1 teaspoon of salt to the water. Bring to a boil, reduce to a low simmer, for 20 minutes or until the thickest piece of your chicken does not show pink when cut into,  Remove chicken from water and let cool.


2. While the chicken is cooking, put the tomatillos and serrano chile peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5-7 minutes. Remove from heat. Transfer tomatillos and serranos to a blender. Add 2 cloves of garlic, a third a cup of your chopped onion, and about 1/4 cup of chopped cilantro. (Remaining chopped onion and cilantro will be used for garnish.) Add one teaspoon of salt. Purée until completely blended. Taste for heat. If not spicy enough add another chile pepper (doesn't have to be cooked). Note that sour cream will eventually be added to the sauce which will cool down a lot of the spiciness. Add more salt to taste if necessary. 

  





             This sauce is a beautiful color!








 3.  Get our your hand mixer, yes...I said hand mixer!  Turn it on medium speed and place it on top of the whole chicken breasts.  It will begin to shred and you will be so happy with me!   Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little.

 So much quicker than using forks to shred!






4.  Cover  the bottom of a pan with oil and raise to medium high heat. Add a tortilla to the pan and use a metal spatula to flip it to the other side. Place another tortilla on top of this one (to soak up the excess oil) and flip again, then remove them to a plate lined with paper towel. You only need to soften the tortilla for rolling.  A few seconds on each side. When your tortillas are cooled, scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place your enchiladas in a greased baking dish.

5 Heat the other half of the salsa verde sauce until simmering, then remove from heat. Stir in the sour cream until well blended, and pour salsa verde sauce over all of them. Top with chopped onion, cheese, and cilantro. 

Serve immediately. Serve with extra garnishes of onion, cheese, and cilantro on the side. 

 On occasion, I will make roast a few days before I make enchiladas so I can make a small batch of beef enchiladas.  I just shred it, add my home made hot sauce to the beef, and a nice shredded SMOKED cheese.  Easy and great for those who don't want just chicken.