Chicken Bruschetta~ Roasted Potatoes~ Coco Frozen Dessert

Chicken Breast Bruschetta ~ Rachel Ray Roasted Potatoes ~ Frozen CoCo Dessert

Bruschetta Chicken
Olive Oil
Chicken breasts
Seasoning of choice
Roma tomatoes (3)
Purple onion
1-2 T chopped garlic
12-15 leaves of spinach

Rachel Ray's Roasted Potatoes
1 large baking potato per person
1 green pepper
1 small yellow onion
seasonings
olive oil

Coco Frozen Dessert
will post recipe later as it needs some work.

First I heated some olive oil in my fying pan. Washed and cut into 6 sections each 4 large potatoes. Gently toss them into the heated oil. Season with salt, pepper, and paprika. Slice a green pepper and an onion. Add to the potatoes. Stir a few times so potatoes brown on both sides. (Be careful not to burn onions and green peppers) While they are frying rinse your chicken breast and rub with olive oil. Season with your choice of seasoning. (I use salt, pepper, basil, garlic, and a hint of red pepper) Put onto Grill pan and Bake at 375 degrees. When potatoes are nicely browned toss them into a baking pan and put them in the oven. When Chicken is looking cooked on top side flip it over and season other side. return to oven to bake. While chicken is baking chop up Roma tomatoes, chop up purple onion, chop spinach. Toss together, add chopped garlic and olive oil to coat. Stir well. Just before chicken is done put bruschetta mixture on top of it. Take potatoes out of oven. Return chicken to oven and set to broil. Broil until bruschetta mixture is hot and partially cooked. Remove from oven and EAT!

Chicken should temp out at around 180 degrees.

Coconut Cake

COCONUT CAKE

1 C shortening

2 C sugar or evaporated cane juice

4 eggs* or egg replacement

(1 C applesauce + 1 T baking powder as the replacement)

1 T coconut extract (gluten free)

3 1/2 C Gluten free all purpose baking flour

(can be your own mix or a prepackaged mix don't use Bob's Mill though)

4 t. baking powder

1 t. xanthum gum

1 t. salt

1 1/2 C unsweetened coconut milk or rice milk



Preheat oven to 350 degrees. Grease 2 round cake pans and dust with GF flour.

Beat shortening, sugar and egg replacement for 5 mon. until light and fluffy. Add flavoring.

* If using eggs then add eggs one at a time beating for 1-2 minutes after each egg.

Sift dry ingredients. Heat milk in micro. for 1-2 min. until very warm.

Add half of the dry ingredients and half of the milk. Beat 30 seconds. Add remaining ingredients and beat on low 1-2 minutes until well blended.

Divide batter and pour into pans. Bake 35 min. or until toothpick comes out clean. It took mine about 45 minutes.



FROSTING

1 C shortening

4 C powdered sugar

Rice milk to make creamy and smooth.

1 T coconut extract

shredded coconut

Beat shortening until creamy and smooth add powdered sugar and continue beating. Gradually add rice milk by 1 T at a time until frosting is the consistency you prefer. Add coconut extract.



After cake has cooled on baking rack frost and then top with shredded coconut as you desire.



Refrigerate cake.

Allergy Free Chocolate Cake

3 C Gluten Free all purpose flour blend
2 C Sugar
6 T Unsweetened Cocoa Powder
2.t Baking Soda
2 t Xanthum Gum
1 t Salt
2 C Rice or Soy Milk (You can use chocolate to boost the flavor)
1/2 C plus 2 T Vegetable Oil
2 T Cider Vinegar
1 t Vanilla

Preheat oven to 350 degrees. Grease 2 9" cake pans with shortening or dairy free margarine. Sprinkle some gluten free baking flour and tap out the excess. (I just used non stick cooking spray and didn't even flour the pans.)
Whisk together flour, sugar, cocoa powder, baking soda, xanthum gum,and salt in a large bowl. Combine milk, oil, vinegar,and vanilla in a small bowl. Pour wet ingredients into dry ingredients. Whisk until smooth, being sure to incorporate ingredients at the bottom of the bowl. Immediately pour into prepared pans.
Bake 25-30 minutes or until a tooth pick comes out clean. Middle of cake may look darker than edges.
Cool pans 5 minutes, run a knife around the edges and invert on cooling wire rack.

***Filling and Frosting****
1/4 C Rice flour
1 C Rice Milk
1 C Sugar
3/4 C shortening
3 T olive oil
1 t vanilla
3 T cocoa powder

In a sauce pan whisk together rice flour and rice milk until combine completely. Cook over medium heat stirring frequently. When the mixture begins to thicken whisk constantly until it is the consistency of pudding. Remove from the heat and set aside to cool.

With a mixer, cream together the shortening and oil until smooth and light, about 4 minutes. (I didn't do it that long!!!!) Add sugar and beat for another 4 minutes, Add vanilla and cooled flour and milk mixture and beat for another 4 minutes If desired, add cocoa powder and mix until incorporated completely. Refrigerate until ready to use.

I use this as the center filling without the cocoa powder and then added cocoa powder to the remaining frosting and frosted the top and sides of the cake.

Store cake in the refrigerator.
ENJOY!