Tuesday, August 14, 2012

Gooey Jam Filled GF Muffins

I'm in the mood for muffins.  What say you?

It took many experiments in the kitchen (adding more of this, less of that, and the infamous "here honey, try these") to get a GF muffin recipe that was moist and not too heavy or "crumbly".  After finally getting it just right and tasting these suckers, boy am I glad I kept trying!  These babies are scrumptious, and I've been known to easily down several of them in one sitting.  So today I present these to you so I'm not the only one happily cramming them into my mouth.

You'll Need:
  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 2 eggs
  • strawberry jam
  • 1 cup brown sugar
  • dash salt
  • 2 tsp baking powder
  • lil over 1/2 cup olive oil
  • 3/4 cup milk (lactaid, coconut, etc if you're lactose intolerant)
  • 1 tbsp honey

To Start:

Note: this recipe seems to come out best by using muscle+spoon to mix versus a mixer.

- Set oven for 400 degrees.
- Beat the eggs in a bowl.
- Add the sugar and mix well.
- Add olive oil, honey and milk, and mix.
- Add cup of flour, mix.  Pour 2nd cup of flour, mix.
- Stir in the baking powder and salt.
- Pour the mixture only a quarter full into each of the cupcake tins, then add a spoonful of the strawberry jam to each muffin.  Evenly distribute the rest of the mix over top of the jam so that the jam is now in the center of the muffins.
- Bake for about 20-30 mins at 400 degrees.
- Check them with a toothpick to see if they've baked through at 20 mins.  Muffins will be a nice golden brown when finished.  If the insides are taking longer to bake and the outsides are already turning golden, turn the heat back by about 50 degrees.


Fyi, this is a base recipe I use for muffins, so you can just add jelly, chocolate chips, blueberries, etc. depending on what muffin-mood you're in.

(Thanks to glutenfreehomemaker and simplysugarandglutenfree for the feature!)

Wednesday, August 8, 2012

Quick GF Breaded Chicken

I can't believe how much time has flown since I last updated!

The past 2 weeks we've been house-sitting, which has been fan-tabulous.  Anytime we're allowed out of our dungeon (aka basement apartment) it's a treat, and getting two weeks of waking up with more than one window, and so much beautiful light coming through the windows....it's the small things, folks.

Not to mention, we could sit outside and not have to yell over the nearby traffic to have a conversation, which we took full advantage of and ate dinner outside.  One of those nights we made breaded chicken, so hence the following recipe!

These strips of GF breaded chicken are something I can whip up and cook in about 15 mins - nice when you aren't in the mood for cooking or are in a hurry.

(fyi: i use a gas stove at home, and had an electric stove at each of the homes we were in, so I had a lot of trouble getting the breadcrumbs to stay on for some odd reason  :(  ...just goes to show, gas stoves trample electric ftw... :-P )

You will need:
  • chicken cutlets (thin cuts of chicken meat)
  • egg
  • breadcrumbs: GF bread, grounded up - or - ready-made GF breadcrumbs
  • garlic powder
  • italian seasoning
  • salt & pepper
  • olive oil
To Start:

- Prep your space with a plate of breadcrumbs, a bowl, and about 2-3 tbsp of olive oil in a skillet - tilt the pan around until the oil coats the entire surface (just a thin coating, not a pool).
- Break the egg in a bowl and whisk.  Add salt, pepper, and garlic powder to taste.
- Mix italian seasoning into the breadcrumbs according to taste.
 - Start heating the pan on medium heat. (tip: this recipe works best using cast iron - read here for the benefits)
- Dip the chicken cutlets into the egg, then roll in the breadcrumbs, then lay it into the pan.  Keep repeating this in assembly-line fashion (if you have kids, this would be a good recipe to have them help with each station of prepping the chicken).
- Turn the heat up to med-high and brown the outsides of the chicken.  Once both sides are browned, turn the heat down to med-lo or low to cook the inside meat.
- After a few minutes on med-lo, using a knife, slice a small pocket into the middle of a chicken - meat should be completely white when it is cooked through.  (keep turning chicken over as you wait for the insides to finish cooking).

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