Rum Apple Chicken with Boursin Mashed Potatoes

December 8, 2009 - Leave a Response

Rum Apple Chicken with Boursin Mashed Potatoes

This is a great holiday recipe, especially if you have a little rum leftover from your egg nog. If not, you can usually buy tiny little bottles at the liquor store. Just make sure your rum is gluten free. I used a spiced rum which I have found conflicting research about whether it contains gluten or not. It doesn’t bother me, so I use it. Boursin is a delicious soft cheese with garlic and herbs. It makes the mashed potatoes deserving of a holiday meal.

Rum Apple Chicken

6 chicken thighs
1 apple peeled and chopped
1/2 red onion chopped (or 2-3 shallots chopped)
1/3 cup rum
1/2 cup apple cider
1/2 cup chicken stock
1/4 cup balsamic vinegar
2 Tbsp dijon mustard
1 Tbsp fresh chopped sage
flat leaf parsley for garnish

Salt and pepper chicken. Brown chicken in olive oil (may have to do it in batches). Remove chicken from pan. Add onion and apple to skillet and cook until soft. Deglaze pan with rum and reduce for a minute or two. Add stock, cider, balsamic vinegar, mustard, and sage. Add chicken back to pot and let simmer over low heat until sauce reduces by half. Serve over mashed potatoes and garnish with parsley.

Boursin Mashed Potatoes

3 cups cubed red potatoes
2-3 oz Boursin Cheese
Chicken Stock
1-2 Tbsp butter
Boil potatoes in water until soft. Add cheese, butter, few splashes of milk, and a few splashes of chicken stock. Start with a small amount of liquids then add more until you get the desired consistency. Blend with a hand mixer or mash with a potato masher. Serve with Rum Apple Chicken.


Lamb Mushroom Stew

December 3, 2009 - Leave a Response

Lamb Mushroom Stew

I find myself cooking with lamb more often these days. For some reason it is easier for me to find grass fed antibiotic free lamb than beef. My King Soopers has a great selection. It is also my understanding that lamb is more likely to be raised this way because there is not as high of a demand for it. They are not raised the way most beef are raised. But you can substitute beef in this recipe if you prefer.

This is a great recipe for a cold winter day!

2 lbs lamb for stew

2 portobello mushrooms cubed
1 red onion chopped
1 clove garlic minced
4-5 red potatoes cubed
1 quart beef stock
3 Tbsp brown rice flour
1 cup white wine
zest of one orange
juice of one orange
1 14 oz can of diced tomatoes
2 tsp dried thyme
3 Tbsp fresh rosemary
fresh flat leaf parsley chopped

Salt and pepper lamb. Brown lamb in olive oil. Add onion and cook until soft. Add mushrooms, garlic and potato. Saute for a few minutes. Add flour to form a paste on veggies and lamb. Deglaze pan with white wine and reduce by half. Add beef broth, tomatoes, orange zest, thyme, and rosemary. Bring to a boil, reduce heat and simmer for one to two hours or until potatoes are done. If stew gets too thick, add water. Add orange juice right before serving and garnish with parsley.

Thai Green Curry Chicken Soup

November 16, 2009 - One Response

Thai Green Curry Chicken Soup

It’s official! My new favorite cuisine is Thai food. I love the spicy, sweet, and salty flavors in Thai food. The balance is amazing. I’m sure I will continue to experiment with these dishes, so if you like Thai flavors, keep checking in. And if you enjoyed my Thai Red Curry Chicken, you will love this as well. You could probably make this soup with red curry paste. But the green curry flavors have an enjoyment all their own. One day, I’m going to make my own curry paste. Until then, Thai Kitchen makes a great green curry paste. Please don’t make it with yellow curry powder… it is just not quite the same thing. 🙂 Oh, and you could totally use shrimp in this soup… just don’t add the shrimp until the very end after the noodles are done and cook only until the shrimp are cooked through. The next time you want chicken noodle soup, make this instead and trust me, you will not be disappointed.

6 chicken thighs cut into one inch pieces
olive oil
3 Tbsp green curry paste
1 Tbsp ginger
2 cloves of garlic
1 quart chicken stock
1 can coconut milk
1 Tbsp chili sauce (Sriracha sauce)
1 package Pad Thai Rice Noodles
1-2 cups chopped portobello or porchini mushrooms
2-3 Tbsp fish sauce
juice of one to two limes
cilanto and mint to garnish (1/4 cup each)

Brown chicken in olive oil in a big soup pot. Remove chicken from pot after chicken is cooked through. Saute onion in same pot until soft. Add garlic, ginger and curry paste. Cook for a minute then add mushrooms. Cook mushrooms for a few minutes. Stir in chili sauce, add more for extra heat. Add chicken stock and bring to a boil. Add rice noodles and cook according to package directions. After noodles are finished cooking, add chicken back to pot and stir in coconut milk and fish sauce. Remove from heat and stir in lime juice. At this point you will want to taste it to make sure all the flavors are balanced between salty, sweet and spicy. This is the key to making good Thai food. Add more fish sauce, lime juice, curry paste or chili sauce to taste. Garnish with cilantro and mint. I would also probably add some chopped peanuts. Enjoy!

Potato Dill Bread

November 16, 2009 - Leave a Response

Potato Dill Bread

During my pre-glutenfree days, I loved all things gluten. I made my own bread two to three times a week. There is nothing like the smell of freshly baked bread wafting through your house. Mmmmmmm… so warm and cozy during those long winter months. I especially loved to make a big pot of soup to go with my fresh baked bread. You just have to use some bread to sop up all that soup. One of my favorite soup dipping breads was a Potato Dill Bread. When I went gluten free, I had pretty much given up the thought of eating this bread again. It wasn’t until recently that I thought about looking for a gluten free version. Unfortunately, I couldn’t find anything online. So I decided to come up with my own. I am really excited about how this recipe turned out. I can’t wait to finally have a bread worthy of soup dipping. This bread is especially good with my recipe for Chunky Crab Corn Chowder.

1 1/4 cup white rice flour
1 1/4 cup brown rice flour
1/2 cup potato starch
1/2 cup mashed potato
2 Tbsp yeast
3 tsp xanthan gum
1 Tbsp sugar
2 Tbsp dill
3 eggs
1 1/2 cup water from boiling potatoes
1 1/2 tsp salt
1/4 cup greek yogurt
2 Tbsp olive oil

Peel and chop one medium size potato. Place in a pot of boiling water and cook until soft. Reserve 1 1/2 cup of the potato water. Remove potato and mash with a fork. Wait ten to fifteen minutes for reserved water to cool. Add one Tbsp of sugar to potato water and disolve. Add 2 Tbsp yeast and allow to proof for around ten minutes.

Mix together brown rice flour, white rice flour, potato starch, xanthan gum, salt, dill and mashed potato.

Beat eggs with mixer for around two minutes. Add yogurt, and olive oil to eggs.

Slowly add the egg mixture and the yeast mixture into the dry ingredients. Mix well until all of the flour is incorporated. Pour dough into well greased bread pan. Cover with a kitchen towel and let rise for about an hour. Cook in a 375 degree oven for forty to fifty minutes or until done. Let cool for ten minutes and remove from bread pan. Cool on wire rack.

Mustard Glazed Roast Chicken with Apples, Carrots and Potatoes

November 15, 2009 - Leave a Response

Mustard Glazed Roast Chicken with Apples, Carrots and Potatoes

Okay so if you haven’t noticed I use Balsamic Vinegar in most of my recipes… I just can’t get away from the sweet tangy flavor. It always adds a rich sweet depth of flavor to a recipe. I normally would have made this with olive oil, but we didn’t have any. I have learned how to improvise with only having one car. I did have butter… so that is what I used. So I am sure that you could use olive oil.

1 whole chicken
2 apples peeled and chopped
4 carrots peeled and chopped
4 medium potatoes cubed
1 red onion cut into cubes
1/4 to 1/2 cup balsamic vinegar
3-4 Tbsp butter
2 Tbsp dijon
2-3 Tbsp dried thyme
1 lemon quartered

Melt 1-2 Tbsp butter and mix with dijon mustard and 1/8 to 1/4 cup balsamic vinegar. Set glaze mixture aside for later. Place chicken in roasting pan and tie legs together. Place quartered lemon in cavity of chicken. Brush mustard glaze over chicken and sprinkle with salt, pepper and thyme. Place chopped veggies around chicken. Pour the rest of the balsamic vinegar (1/8 to 1/4 cup) over veggies, sprinkle with salt, pepper and thyme. Dot with the rest of the butter. Bake in 425 degree oven until chicken reads 180 on thermometer. Let rest for ten minutes. Slice and serve with pan juices spooned over chicken.

Roast Chicken with Sausage and Grapes

November 15, 2009 - Leave a Response


Roast Chicken with Sausage and Grapes

Ok, so I know the idea of grapes and sausages sounds bizarre… but it is REALLY yummy. Even the Critic had to admit that he was pleasantly surprised by this recipe. I saw this recipe on the Rachel Ray Show this week and thought I just have to share, it was that good! Of course, I hardly ever follow recipes exactly. I just use recipes as inspiration then make them my own. The reason I like Rachel Ray’s cooking style is because she doesn’t measure anything. I am the same way… I just do what feels right and tastes good. So if you are making one of my recipes, and you think it needs more spice or vinegar… by all means, add it. Cook to your own taste, because that is how my recipes are meant to be followed. I don’t think you can really mess this recipe up, even if you don’t follow it exactly. It is easy to prepare, and delicious comfort food! It is one of those throw in the oven and forget about it until your house starts smelling divine dishes.

6 chicken thighs bone in
3 sweet italian sausages
1 cup black seedless grapes
2-3 shallots quartered
3 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh sage
2 cups cubed red potatoes
few Tbsp olive oil
1/4 cup balsamic vinegar

Place potatoes, sausages, shallots and grapes in casserole dish. Sprinkle with fresh herbs. Drizzle with olive oil and balsamic vinegar. Salt and pepper. Place chicken thighs over sausage and grapes. Salt and pepper chicken thighs. (I also sprinkled some dried thyme over the chicken.) Roast in a 425 degree oven for around an hour or until veggies are soft and chicken juices run clear. Grapes are really delicious roasted! Never expected that. I think I am going to try them in other dishes. Rach also left the balsamic vinegar out and added balsamic drizzle before serving. I was feeling lazy so I made it this way.

Greek Burgers with Caramelized Onions and Greek Potato Salad

November 13, 2009 - Leave a Response

Greek Burgers

These burgers are one of my favorites! I love Greek flavors. You can definitely entertain with this recipe.

Order of business- Put potatoes in oven first, then get the onions started before you cook the burgers. You can even make the Potato Salad first and serve it at room temperature.

Greek Burgers
2 lbs hamburger or ground lamb
1/3 cup shredded red onion
3 Tbsp chopped rosemary
1/2 cup balsamic vinegar
Mix together all of the ingredients and form into the patties. Cook on grill or in skillet until desired doneness.

Greek Potato Salad
2-3 cups chopped potatoes
1/4 cup calamata olives
1/4 cup feta cheese
2 Tbsp rosemary
1/4 cup olive oil
1/8 cup balsamic vinegar
1 Tbsp dijon mustard
1 clove garlic minced
Coat potatoes with olive oil and sprinkle with salt pepper. Roast potatoes in 400 degree oven until crispy on the outside and soft inside. Mix potatoes with feta, olives and rosemary. Mix together balsamic vinegar, garlic and mustard and whisk in olive oil to taste. Pour dressing over potatoes and mix well. Salad can be served warm or at room temperature.

Caramelized Onion
1 red onion sliced
olive oil
Saute onion in a little olive oil over medium low heat for thirty to forty minutes stirring occasionally.

Yogurt Mint Sauce
1 cup greek style yogurt
2 Tbsp fresh chopped mint
1 Tbsp lemon juice
Mix together all of the ingredients and serve on burgers.

extra balsamic vinegar
tomato slices

Plating it up: I like to serve these burgers open faced with a fork. Spread yogurt mint sauce on half of hamburger bun or piece of toasted bread. Place tomato slice and hamburger on bun. Top with onions and feta. Drizzle with a little extra balsamic vinegar. Serve with Greek Potato Salad.

Salmon with Yogurt Dill Sauce

November 12, 2009 - Leave a Response

Salmon with Yogurt Dill Sauce

Salmon is a family favorite in our household. This dish is simple enough for a weekday meal but elegant enough for a special occasion. This is my go to salmon recipe. Serve with roasted potatoes and salad. Don’t forget a nice glass of wine!

Wild Salmon (4 portions)
4-5 Tbsp Fresh Dill
2 Tbsp Honey
2 Tbsp Dijon
1 Tbsp Soy Sauce (Gluten Free)
Juice of one Lemon
1 cup Greek Yogurt
1/4 cup Red Onion

Salt and pepper salmon. Mix together 2 Tbsp dill, juice of half a lemon, honey, dijon, and soy sauce. Pour over salmon and marinate for fifteen to thirty minutes. Heat a skillet to medium high heat and coat pan with olive oil. Place salmon flesh side down until you get a nice golden brown color on it, about four minutes. Turn over salmon to skin side and cook until fish flakes easily with a fork. For yogurt dill sauce, mix together yogurt, onion, juice of half of a lemon, the rest of the dill, salt and pepper. Serve yogurt sauce over salmon. Enjoy!

Note: This meal can be made dairy free with some coconut or soy plain yogurt.

Poached Eggs with Prosciutto and Goat Cheese

November 7, 2009 - Leave a Response


Poached Eggs with Prosciutto and Goat Cheese

I love the elegant simplicity of eggs benedict. It used to be one of my favorite dishes to order when going out fot breakfast. Not really anything I can order now. This recipe is not an attempt at eggs benedict, but it is just as delightful. Fortunately, I live in a city where we have an awesome gluten free bakery called Out of the Breadbox. They make a Montina bread I use for my morning toast. My husband tells me this bread actually tastes like real bread, which is a huge compliment for gluten free bread. Weekdays, I top my Montina toast with a fried egg. This recipe is more appropriate for Sunday brunch. Use your favorite gluten free toast or english muffin.

Two pieces of gluten free toast
3 pieces prosciutto
2 Tbsp goat cheese
2 eggs
dash of cayenne pepper
squirt of lemon
avocado slices or asparagus spears for garnish

Bring water to boil in large saucepan. Brown prosciutto in pan until crisp. Toast bread in toaster. Spread goat cheese on toast. Top with bacon. Crack eggs into a bowl. Drop eggs one at a time into gently boiling water. Cook eggs for approximately three minutes until egg whites are set and egg yolks are still runny. Remove with a slotted spoon and place on top of bacon and toast. Garnish with avocado or cooked asparagus. Sprinkle with lemon juice and cayenne pepper. Enjoy slowly with a feeling of sophistication!

Corn Quiche Muffins

November 5, 2009 - Leave a Response


Corn Quiche Muffins

Quiche is one of my favorite breakfast dishes. Not really gluten free. This recipe, while not the same as normal quiche, is quite tasty. My desire for quiche was satiated! I got the idea of using the masa flour for my quiche crust from Carol used Masa flour for an appetizer and filled her little cups with salsa. I thought this dough would make a great crust for a quiche and it worked out nicely. I cut her recipe in half and changed some of the ingredients. My next experiment is to try making a crust with polenta.


1 1/2 cups masa corn flour (make sure to buy the corn)
1 egg
1 1/4 cup hot water
1/2 tsp salt
2 Tbsp butter melted
1 Tbsp honey
1 tsp baking powder
4 eggs
1/2 cup cream
goat cheese 2 oz
Mix together Masa flour, baking soda and salt. Add hot water, butter, honey, and one egg. Mix well and let rest for five minutes. Grease muffin tin. Spoon dough evenly into muffin tins, making sure there is the same amount in each hole. Press dough firmly to form cups in the muffin tin, making sure dough is even all around the sides.



Corn Shells

Bake in 350 degree oven for ten minutes. Pull out of oven and fill cups with goat cheese and prosciutto. I think I used around a Tbsp in each with a few torn up pieces of proscuitto. You could really fill them with any of your favorite Quiche fillings.


Quiche Filling

Beat eggs with cream and a few dashes of pepper. Pour egg mixture into masa crusts barely reaching the top. You might have a little leftover egg mixture. Bake in 350 degree oven for twenty minutes or until egg sets.