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.

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!

Pancakes

This is a delicious breakfast that can be served with Gluten Free Syrup or a fruit preserve. I use Smuckers Seedless Raspberry Jam. I also make these pancakes ahead and refrigerate or freeze them for later use.
*************************************************************************************************
Pancakes
1 C. Gluten Free flour
1 T sugar or brown sugar
3 t. baking powder
1/2 t. xanthum gum
1/4 t. salt (opt)

Blend together dry ingredients in a large bowl and let
stand.

1 egg (1T flax seed + 3T water and let stand for 1 minute)
1 C + 1/2 C.rice milk ( I use vanilla flavored)
1/4 C melted butter substitute


Blend together all dry ingredients in a large mixing bowl.
Mix all liquid ingredients together, adding egg substitute last so it has time to thicken

Lightly oil griddle with oil of your choice. Heat griddle to 350-400 degrees. Mix liquid ingredients with dry. Stir well adding *extra 1/2C milk as needed for consistency. Gentle pour batter onto heated griddle, pushing batter out from center. These pancakes don't spread like a regular recipe pancake so you have kind of play with it to get it spread out. Turn when edges seem puffed and dry or batter is bubbling (not bubbly) a bit.
Makes 6-8 medium size cakes.

Birds of a feather.....

Birds of a feather flock together....so I am sure my other gluten intolerant friends will enjoy this new recipe. I have made it twice and gotten good reviews, and one reviewer wasn't even Gluten Intolerant!

Southern Style Chicken Pot Pie
This recipe is packed full of veggies and meat and is topped with a honey crusted corn bread. It makes a 9 x 13 pan and freezes well!

1 lb. chicken breast-cooked and shredded (save stock)
4 med. potatoes peeled and cubed
2 large carrots peeled and sliced
1 stalk of celery chopped
1 red pepper chopped
1C peas (frozen is fine)
1C corn (frozen is fine)
1T fresh basil washed and chopped
2T rice flour (white)
2 T olive oil
1/2t. dry mustard
1/2t. salt
1/2t. pepper

Topping
1/2C Bob's GF Cornbread Mix
1/4C rice flour (white)
2T tapioca flour
1 1/2t. baking powder
3/4t. xanthum gum
1/2t. salt
1-2T honey
3/4C milk (I use rice)
2T oil

Boil chicken breasts with seasonings and a stalk of celery and some onion slices.
Boil potatoes, carrots, celery until cooked. Make a roux* with the oil and rice four. Stir on med. heat until combine and bubbly. It may even looked a little pastey. Add dry mustard, salt, and pepper. Slowly add 1 3/4 C reserved chicken stock(strain if needed)stirring gently to combine. As you stir it will thicken and eventually bubble. Add red peppers, corn, peas, basil. (and any other frozen veggies you use) Add chicken and other veggies, simmer for 8-10 minutes. Pour into 9 X 13" pan. Preheat oven to 425 degrees.

To make topping mix all topping ingredients together. This will be a wet dough. Pour dough lengthwise along the top of the meat and veggie mixture. Immediately take the back of a spoon or spatula and spread dough to edges. It need not be perfect, but try to cover as much as possible.

Bake uncovered 30 minutes at 425 degrees. Let rest 15 minutes before cutting


Note all ingredients are gluten free, dairy free, and egg free.
*roux is a white sauce base made using equal amounts of oil and flour...in my Gluten world I used butter and white flour, but oil and rice flour worked great!