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)

Easy Vegetarian Tacos (and I mean EEEZEEE)

Black Bean and Corn Tacos

These are so simple, easy AND can be gluten free if you use corn tortillas instead of flour.  I'm not inclined to make difficult recipes that are ALSO gluten free as GF is hard enough sometimes!  Using the freshest ingredients is always the best for any recipe; esp this one because the ingredients are few.  I also love this recipe because it will feed 5-6 people easily, but if you have leftovers, it heats up well the following day.  (NO SARCASM in that statement)

Here is what you will need:  1 can of black beans rinsed, 2 ears of corn cut off of the cob, (or 1 can of corn) 3 green onions chopped, 4 tablespoons of your favorite salsa, 2 tablespoons of sour cream, 

 1 tablespoon of butter and salt and pepper to taste.  Also, corn or flour tortillas.  You can garnish with additional salsa, cheese of your choice, lettuce, tomato, and avocado

rinse your beans

melt butter in your skillet over a medium heat

place remaining ingredients in your pan on a medium heat

add salt and pepper to taste

when everything is well combined and bubbly it is ready to serve! I added cheddar cheese and avocado to mine but other family members added lettuce, tomatoes, sour cream, salsa ect.  I served with chips and it was GREAT!

Here is a fabulous tip:  (you're welcome) if you will put your tortillas in the oven on broil until they are golden, over the rack as shown,  they will hold the taco shape when you are ready to serve. It will work with corn or flour.  

I used this on my 17 year old today when helping him with a Canterbury Tales paper, turned out to be true!  (AGAIN)

Easiest Broccoli Ever!

All you need it fresh broccoli, whatever amount your family will eat, there is no magic amount.  Cut the florets off of the stem, and place on a nonstick cookie sheet. 

 

 I added a few red peppers and onions I had in the fridge, then squeezed fresh lemon juice to lightly coat, then salt and pepper to taste.  Pop in the oven at 400 degrees for quick heating.  I can't even tell you how long, but you don't want them brown.  I do not even wash the broccoli to keep it from being soggy.  If germs can survive 400 degrees in an oven, more power to them!

I just happened to serve this broccoli with yukon gold baked potato salad and a barbequed pork chop.  

 ** Sarcasm Note:  I worked like a dog on this meal!  Made the salad yesterday, popped the chop in the oven and when it was done threw in the broccoli for a few minutes.  I'm a hero people, a hero! 

What Can't You Have? (NOTHING)

So we have talked about JUST finding out you can't have (or have decided to not have) gluten.  Well.... here is the opposite but NOT EQUAL reaction.  By that I mean, you may not have the regular wheat version but you can have a substitute version.  So really, there is NO limit to what you can have.  It's just different than what you are used to having and cooking.  

And BONUS, it's healthier ! 

Wheat, barley, rye "OH MY!"

But there are gluten free options, different but still options....

 This is so rudimentary I know, but it is just meant as an encouragement to you.  I know how you feel, I was there not long ago.  But chin up buttercup!  We only need food to live, we don't live to have food.  


Just google ANY recipe and add the words "gluten free" to it;
and you WILL FIND a substitute!  

 

Gluten Free Broccoli and Walnut

This recipe is really great with any meat you may fix for the family and best of all...it's Gluten Free

 

You are going to need, two bunches of washed broccoli, a few tablespoons of parmesan, a small bag of walnuts, the juice of 1/2 lemon, 1 -2 cloves of garlic, 2 tablespoon of olive oil, and salt and pepper to taste

Place your oil in a skillet on a medium heat and add, salt pepper, garlic for about 2 minutes

I usually don't measure, and I use coarse salt for most of my recipes.  I have no idea why....preference I guess.

Next add your broccoli and walnuts,  lower the heat, & squeeze lemon on top.  Mix.

When your broccoli is a nice bright green color, and tossed with all of the seasonings, juice and oil, top it with parmesan & serve. 

And maybe you don't like broccoli.....well, 

Tomato Avocado and Spinach Salad

Take one ripe avocado and dice.  Combine it with washed baby spinach from the market and add tomatoes

Toss in a few teaspoons of lemon juice.

Add corse salt and cracked pepper and serve.

 For variations, add cheese of choice ,i.e. fresh parmesan, walnuts or almonds