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Grilled Pesto Chicken with Espresso-Balsamic Glaze

So some nights there just isn't time to prepare a menu and grocery shop.  Some nights there's time but you just don't feel like it.  This meal transpired from a night similar to that.  Dinner time was staring me in the face and I had nothing up my sleeve planned.  When I opened my fridge the ingredient that sparked this meal was a half full container of pesto from Tomato Head.  For those of you who aren't familar, it happens to be the greatest pesto in all of the world.  I threw a few ingredients in a large ziploc bag and a marinade was born.  I was surprised how easy this came together and also how flavorful the chicken turned out.  I served this with Roasted Cherry Tomatoes and Parmesan Fingerlings with Carmelized Onions and Fennel.  I have a feeling that this is going to be a summer time go-to recipe for me.

Grilled Pesto Chicken with Espresso-Balsamic Glaze  (1-5 Star Rating System)

Erika: 9

Brent: NA

Brennan: 9 (His favorite part was the glaze.)

Drew: 8

Ingredients

• 3-4  chicken breast halves
• 3/4 cup pesto
• 1/2 cup sour cream
• juice of 1/2 of a lemon
• 1 tsp garlic powder (I would have used freshly minced garlic but somehow I didn't have any)

Glaze

• 1/2 cup brown sugar
• 1/2 cup of balsamic vinegar
• 1/2 tsp instant espresso powder

Instructions

1. Place chicken breasts in a ziploc bag and pound to your desired thickness.
2. Toss together the ingredients for the chicken and marinade in a ziploc bag and set aside for about an hour in the fridge.  Make sure to flip it, periodically.  
3. Place brown sugar and vinegar in a saucepan on medium heat.  Bring to a boil and reduce to simmer.  Add the instant espresso and allow to thicken,  about 30 minutes.  
4. Meanwhile, when ready to grill the chicken, preheat grill to 375º-450º.  Once preheated, grill chicken to have an internal temperature of 160º, about 5 minutes per side.  
5. Allow to rest for a few minutes.  Once plated, drizzle balsamic glaze over the top and enjoy.  

Adventures in Gluten Free Sushi

Being gluten free and eating out can be a challenge. But it can be nearly impossible to eat gluten free at a sushi restaurant when you don't like fish or seafood.

Last night, a group of us invaded Knoxville's most popular sushi stop, Nama, for their Thursday 1/2 price sushi night. With any group that large, the server has his hands full, but when you throw in someone who is GF, someone who is pregnant and can't eat raw fish, a vegetarian or two, and a couple kids who would prefer Mac and cheese to sushi, our server had his work cut out for him. Thankfully, he was knowledgeable and patient. He was happy to walk me through the GF menu and was quick to correct me when I mistakenly ordered something with gluten in it. Before my meal arrived, he even brought me my own bottle of soy sauce. 

So, what did I eat?  I ordered one roll and since I wasn't sure how I'd do with that, I also ordered 2 sides. I started with a house salad. It normally comes with a soy vinaigrette, but I ordered mine with their citrus vinaigrette. It was tasty, but next time I will know to order it without the sea salt sprinkled over the top since it was a little over powering for my tastes. Second, I had edamame. To avoid gluten, I ordered mine steamed and salted rather than chilled with sweet soy vinaigrette. Although skeptical about the roll that I ordered, I really enjoyed it. When ordering, I immediately sought out the vegetarian rolls. I settled on The Philly. The menu describes it as "mixed greens, tomatoes, red onion, cucumber topped with wasabi hummus, cilantro oil and toasted pine nuts". I describe it as "oh my gee good"! I ordered mine with soy papers, which were on the GF menu, instead of nori. It was so good that I am not only willing to go back to Nama, but I am eager too.

 I'm still learning to eat Gluten Free, but as my adventures take me out of my comfort zone I am learning that there is delicious food available at every turn. 

Homemade Marshmallow Fluff

We have had some wacky weather here lately in Knoxville, TN this winter.  We have also had our fair share of storm warnings.  I find it amusing when they issue one of these.  Being from the Pacific Northwest, I grew up with storms and snow.  In the years that I have been in Knoxville, we have had one real storm.  Ironically, it was a tornado and not a snow storm.  As soon as people hear that storm warning, they flock to the grocery store.  Milk, eggs, bread.  It always seems like they are making French Toast, rather than preparing for a storm.

Our last storm warning was no exception.  The grocery stores were full of people and the shelves were bare.  It was almost embarrassing since the city was preparing for only a couple of inches of snow that would last a day or two.  While people scoured the store for that last loaf of bread, we had no problem finding the items we were after.  You see, at some point during the day Brent texted me and asked me if they made organic marshmallow fluff.  While most people are stocking up on bottled water, he is thinking about hot chocolate.  Is it a wonder why I adore him so?!   I couldn't answer him because I had never actually looked for it before.  My response to that was typical: "I'm not sure.  Let's make it!"  And make it we did.  A quick Pinterest search turned up this recipe.  We made a quick stop at the store to grab some more sugar and we were on our way.  This recipe is so much easier than I expected it to be. So quickly, we were buckled in for the storm with our hot chocolate and marshmallow fluff.  Since the storm we have enjoyed the fluff in our new favorite.  A Nutella, marshmallow fluff, and raspberry jam sandwich.  It's heavenly!

Without further ado....

Homemade Marshmallow Creme – adapted www.craftsy.com

Ingredients:
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/8 tsp salt
2 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract


Instructions: 

1. In a small saucepan combine sugar, corn syrup, water and salt. Heat mixture over moderately high heat, whisking occasionally, until mixture reaches 240º on a candy thermometer. Meanwhile, in the bowl of an electric stand mixer fitted with whisk attachment, whip together egg whites and cream of tartar on medium speed (I had to whip mine on high speed because the whisk attachment on my mixer doesn’t reach quite that low, so if your doesn’t either you may want to crank up the speed), until soft peaks form. 
2. Once sugar mixture reaches 240 degrees, remove from heat, set stand mixer containing egg white mixture on low speed and carefully pour about 2 Tbsp of hot sugar mixture down the side of the bowl into the egg white mixture. With mixer running, slowly pour remaining syrup down the side of the bowl into the egg white mixture, increase speed to medium-high and whip mixture until stiff glossy peaks form, about 8 – 10 minutes. Stir in vanilla during the last minute of mixing. Use immediately or store in an airtight container in refrigerator up to two weeks.

Sausage and Cheddar Breakfast Muffins

As anyone with teens in the house has experienced, I've noticed them sneaking under the radar not eating breakfast before school.  As we have all heard a bajillion times, breakfast is the most important meal of the day.  So I set out on a mission to make something that we could all eat in the mornings in a grab-and-go fashion.

When I started, I had no idea how great these would turn out.  Using gluten free flour, I'm always nervous that they are going to be a crumbly or dry, but these were soft and moist.  They rose nicely in the oven and turned out a light and tender muffin.  They sausage and cheese lend great flavor without being overpowering.

Once they were out of the oven, I was shocked at how quickly they were gobbled up and it wasn't even breakfast time. In the morning, the boys popped them in the toaster oven and scarfed them down.  I grabbed one to take to work.  Needless to say, no one in our house will be leaving without breakfast as long as these are around.

Sausage and Cheddar Breakfast Muffins (1-5 Star Rating System)

Erika: 8

Brent: 7 (He ate his out of the fridge and said it could stand a little more sausage.)

Brennan: 9

Drew: 10 (possible the first 10 he's ever given out)

Ingredients:

• 2 cups Gluten Free Flour (I used Bob's Red Mill All-Purpose Gluten Free Flour)
• 2 tsp xanthan gum
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup of milk
• 1/3 cup oil (I used canola)
• 2 eggs
• 1 cup cooked and crumbled sausage (I used Jimmy Dean's Natural Gluten Free)
• 1 1/2 - 2 cups shredded cheddar cheese (I used one of my favorite and local cheeses)

Instructions:

1. Preheat oven to 375° and spay 12 regular size muffin cups with cooking spray.  I used my favorite spray coconut oil from Trader Joes.  
2. In a large bowl, combine flour, baking powder, salt, xanthan gum, and pepper.  Give it a stir until it is all mixed. 
3. In a smaller bowl, combine the milk and oil.  Once combined, add eggs and beat with with a fork or whisk.  Pour the liquid ingredients into the dry ingredients and stir with fork just until mixed.  Use a spatula to scrap down edges of the bowl and gently fold in sausage and cheese.  Be careful not to over mix.  
4. Divide batter among prepared muffin cups.  I filled mine about 3/4 of the way full.  
5. Bake muffins for 20-22 minutes.  The cheese will get that nice browned color.  Cool muffins for about 5 minutes in pan and then finish cooling on a wire rack.  

Note: To eat in the morning, pop them in the toaster oven or microwave until warm and enjoy.  

Benefit Your Life Gluten Free Bakery

So many of you know that I work as a barista.  I was talking with one of my customers and found out that she is also Gluten Free.  We discussed how unfortunate it is that I am surrounded on a daily basis by some amazing goodies....that I can't eat.  Most days it's no big deal and I see it as a deterrent from eating everything in sight.  Other days, however, it really stinks starring at it all.  In fact, some days, I'm pretty sure I can hear it all begging me to eat it all.  Cookies and scones and chocolates....Oh My!

So talking to Abby, my sweet customer, she asked me if I was familiar with Benefit Your Life.  When I told her that I had never heard of it, her face lit up.  She started raving about this place on the other side of town.  Benefit Your Life is a Gluten Free bakery.....completely GLUTEN FREE!!!  Being from the west coast this isn't a foreign concept, but living in Knoxville it's unheard of.  She talked about how amazing everything that she's ever had from there has been.  She went as far as to say that the scones are the best scones she's ever had in her life.

After she left, I put my google-foo to work and looked up it.  I was so excited to check it out.  Cupcakes...cookies...scones.....it was like gluten free paradise.  They even have a little market selling all kinds of hard to find items for gluten free cooking.  You too should check them out!  Even if you're not local, they offer flat rate shipping.

Now as if this little tale couldn't get any better, Abby came back a couple of hours later and brought me the most delicious Triple Berry Scone.  It was moist and sweet and the best thing that I've eaten in a while.  I am excited to make a trip to Benefit Your Life this weekend and see what other goodies I can't live without.

Rudi's Gluten Free Original Bread

I think it's safe to say that my biggest challenge since transitioning to a Gluten-Free diet has been bread.
 I love bread.  I love it in all forms.  If I had to narrow it down to the one thing that I miss eating the most, it would be sandwiches.  Sure, I have tried on a couple of occasions to make bread at home.  With my results ranging from mediocre to a blazing disaster, I gave in and decided to go ahead and try a couple of brands from my local grocery store.  I have tried a couple and I will look no further.  Rudi's Gluten Free Original Bread is my new best friend.  My mornings are now filled with toast and peanut butter (my niece turned me on to this treat)  and my afternoons are filled with sandwiches again.


What I love about Rudi's is how normal it is.  There are a lot of gluten-free products on the market that are "pretty good for gluten free".  This is not one of them.  The fact that it's gluten-free is on the label, not in the taste or texture.  It tastes like bread.  It's soft and fluffy like bread (no more crumbly mess).  And, unlike a lot of the on the market, this gluten free bread doesn't need to be toasted to be edible.

Check out Rudi's Website to check out all of their products.  I'm really excited to try the tortillas that I picked up tonight.  Their website is also full of lots of creative recipes that I'm anxious to try

Szechuan Chicken Tacos

This weekend was a fun filled soccer weekend.  With a tournament in a neighboring town, there wasn't much time (or desire) for anything time consuming or complicated.  So to eliminate complaining, I went to a recipe that has gotten rave reviews in the past.  Szechuan Chicken Tacos are as delicious as they sound.  With a few minor tweaks, it's easy to keep this one gluten free.  These tacos are healthy and they taste like something you'd pick up off of a food truck.  They have a good heat and the slaw gives them a fresh taste.  Your family will gobble them up.  You have my word on it.  Here's out they did in our house:

Szechuan Tacos (1-5 Star Rating System)

Erika: 9

Brent: 8

Brennan: 9

Drew: 8.5 (Lost a point for being a little spicy)

Ingredients

• 1 lb of chicken breast
• 2 tbs. cornstarch
• 1 tbs. sesame oil
• 1 cup diced red and green pepper
• 1 cup chopped sweet onion
• ¼ cup thinly green onions
• 2 dozen corn tortillas

Asian Slaw

• 2½ cups shredded cabbage (approx. ½ a head)
• 1 tbs. rice wine vinegar
• ¼ tsp. sesame oil
• 1 tsp brown sugar
• ½ tsp low sodium soy sauce (I use gluten-free)
• 1 tsp. fresh lime juice
• ⅓ cup unsalted or lightly-salted peanuts (Any peanuts will work)

Szechuan Sauce

• ¼ cup low sodium soy sauce
• 1½ tbs. fresh lime juice
• 1 tsp fresh grated ginger (http://na.gourmetgarden.com/us/products/ginger)
• 3 tbs. rice wine vinegar
• 3 tbs. light brown sugar
• 1 tbs sambal oelek (chili paste)
• 1 tsp sriracha hot chili sauce (This is where it gets it's kick)
• 1 clove of garlic (minced)
• ½ tsp sesame oil

Instructions

1. Toss together the ingredients for the slaw, and set aside.
2. Whisk together the sauce ingredients and set aside, as well.
3. Cut the chicken breast into bite size pieces add cornstarch, and toss to coat the chunks.
4. Put sesame oil in large wok or skillet over med-high heat, once it is hot add the peppers & onions. Stir fry for a minute.
5. Add the chicken, and stir fry until cooked through.
6. Add the sauce, stir over heat until sauce is thickened and chicken is glazed. Remove from heat & toss in scallions.
7. Heat corn tortillas in oven according to directions.   Remove and gently fold over while hot & fill with slaw and stir fried chicken.

Notes

With gluten-free soy sauce & corn tortillas this is a gluten-free recipe. If that is not a concern, regular soy sauce is fine & flour tortillas would work just as well.  

One great thing about these leftovers, if you're lucky enough to have some, is that it makes a really great asian style salad.  YUM!