MOM Chicken: Mandarin Orange Marmalade Chicken (gluten free, too)

Happy Mother's Day to all you Mom's out there. This dish is named for you. MOM Chicken! Mandarin Orange Marmalade Chicken, that is!

Sometimes, the best recipes are the simplest ones.  Especially when you discover them without too much forethought. Take today's recipe. With just a couple pantry staple ingredients, regular ol' chicken becomes something really special. Even better the entire meal was on the table in less than 30 minutes.  Works for moi!

Basically, and I mean that word literally, all this dish entails is sauteing chicken strips, adding a little marmalade and butter, and voilla .. you have chicken ala mandarin. Toss on a few crispy onion frizzles and you find yourself emitting little moans of culinary pleasure.

This was really good. I used this delightfully sweet mandarin orange marmalade. Please don't harp on me that it's imported.  I so very rarely treat myself to something, and this is what I choose to spend my dollars on. I enjoyed every sinful bite. Yes, I try to purchase local food to lessen my global footprint. No, I don't purchase everything local. I most definitely recycled the glass jar it came in, if that makes you feel better.  Anyway, this would work with any type of marmalade and be equally delicious.I've not shown amounts because I eyeballed everything. I threw this together so quickly, that I didn't pay attention to measurements. Sorry 'bout that. No worries, though, it's really easy to do.

Ingredients:

White Onion, halved, sliced thin (you dont' want to use a sweet onion here)
1 tablespoon Olive oil

Chicken breasts cut into thin strips
Seasoned salt
Olive oil
Worcestershire sauce
Butter pat
Marmalade
Butter pat (again)

Heat oil in a fry pan.  Add the onions, and fry them until crispy. You are going for texture as well as flavor here. Keep warm. In a large saute pan, heat oil over med high heat.

Season the chicken strips with seasoned salt or your favorite seasoning.  Add to the pan, and saute until golden.  Add a butter pat to the pan and spinkle with couple shakes Worcestershire sauce.

Meanwhile, heat the marmalade in microwave until melted.  You don't need very much, I used about 1/4 cup for 5 servings.  Once heated, stir in a butter pat, and pour over chicken in pan. It will bubble up deliciously. Be sure to stir up all the browned bits that are in the pan. The end result is a glaze/sauce that is out of this world good.  Simple, yes. Good, absolutely! Sprinkle with the crispy onions, and serve immediately.

Wasn't that easy? So simple, and sooooo good. We paired this with rice, spinach, and a fruit salad. It was superb. S.U.P.E.R.B.  You could fancy this up with green onions, ginger, and a splash of soy sauce, but I kept it simple.

I like simple. I like easy.  Most of all, I like good food! Bonus: It's gluten free, too!

Speaking of good things, Happy Mother's Day to all you magnificent mom's out there. Also, happy  Teachers Appreciation Month to all you terrific teachers out there, both the traditional and homeschool varieties.  Mom's and Teachers ... two of the most positive, loving, influential forces on the planet. For all you do, big and small, seen and unseen, I thank you for your dedication. You are  loved and appreciated!

Creamy, Crunchy, Chewy, Curried Chicken Salad (Gluten Free, too!)

Join me in the following chant: Creamy, crunchy, chewy, yeah! Creamy, crunchy, chewy, yeah! Those three alliteration-worthy descriptor words quite successfully boast the goodness of this wonderful curried chicken salad.  I adored this beautiful golden-hued salad and so did my youngest daughter.

We made it together, actually, and she did most of the work. (Doesn't everyone wish they had a red panda shirt like my little gal?) Now that she's homeschooled, we are spending more time together in the kitchen. (Not just cooking either ... today we made invisible ink to write coded messages like the Patriot's did in the American Revolution! Um, then we, um, proceeded to make secret coded messages for the entire family. hehe) Okay, back to the recipe.

For those of you who are wrinkling your brow wondering if you're ready to venture into the curry-flavors of the world, let me assure you that this is the recipe for you. It is not spicy at all, but does explode with terrific texture ... creamy, crunchy, and chewy, yeah! Plus, it calls for curry powder as opposed to assembling multiple spices that are par for the course when actually making a curry. Make sense?

Anywhoooo ... this couldn't be simpler, is delicious the moment it's made, and tastes outstanding the next day. It would feel right at home as part of a luncheon menu to serve to guests as well as everday lunch fare. Little curry girl and I ate ours right off the plate. I even licked the serving spoon and was tempted to lick my plate, as well.

Here's what you need:

1/4 cup sliced almonds (or chopped peanuts or cashews)

3 cups cooked chicken, cubed

Scant 1/2 cup mayo

1/2 cup plain yogurt (Greek style is AWESOME!)

1 tsp curry powder

1/2 cup red grapes, sliced in half

1/4 cup raisins (or diced dried apricots)

1 Tbsp snipped cilantro

In a saucepan over medium heat, carefully toast almonds. Remove from heat and let cool. In a large mixing bowl, whip yogurt, mayo, curry powder, and cilantro until creamy. Fold in chicken, almonds, and raisins. Carefully fold in grapes. Serve. Tastes even better the next day. Can be served as is, over lettuce greens, or as a sandwich filling. YUM! And obviously, this is gluten free all the way, baby!

In case anyone is wondering where I've been lately, here's a hint. First, Blogger has changed how to post things and I get so many error messages when I try to post that I'm seriously considering moving the blog. Second, now that I'm homeschooling two out of three kids, spare time goes to shuttling all three to track practices and meets. Here's proof: Check out my 14 year old son running at the meet this past weekend. It's stunning how much a kid can change in just a couple of months. Click on the photo to enlarge it. We call him the "man-child"!  :-) 

Almond Crusted Chicken Tenders - Another Gluten Free Goodie!

Recently, the culinary blogsphere has been boasting the exploits of cooking with almond meal instead of traditional flour. So, I thought “why not give it a try?” Years ago, I used to prepare this awesome Asian recipe for Walnut Coated Chicken Bites. It was an outstanding recipe, but was a bit labor intensive requiring marinating, dipping in egg, etc. This new recipe, though, comes together in a snap!

(Oh ... by the way, I’m now homeschooling my littlest chicken tender, too! I’m in heaven with 2 out of 3 of my brood here during the day. Homeschooling rocks!)

Back to our regularly programmed chicken story ...I already knew that the walnut recipe was fantastic, and so it was a natural leap of faith to experiment making chicken tenders using almond meal. I wanted to keep it really simple though, so I didn’t go through the steps of marinating and egging, et al.The results were really good! As you know, homemade chicken tenders far, far, far outshine anything you could buy pre-made. This almond meal coating approach keeps the recipe gluten free, and is super-d-duper simple to prepare. I made a TON of these using multiple pans because I wanted to have leftovers for lunch the next day. I turned the left overs into chicken parmesan, and let me tell ya folks, that was GOOD EATS!I didn’t measure out the ingredients, but it’s so easy that even a first time cook could do this with ease. I’m guess-timating pared down volumes for you here.

Ingredients:

- 1 cup almond meal (I used Bob’s Red Mill brand – it’s gluten free. You could finely grind your own blanched almonds if you wanted to. Your food processor may enjoy the workout! Your ears may not appreciate the noise level, though!)
- Your favorite seasonings: I used Lawry’s seasoned salt, garlic salt, and black pepper.
- Olive Oil – to coat the pan
- Chicken tenders – about a dozen

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and drizzle with olive oil. Brush oil around to evenly coat the baking surface. Combine the almond meal and the seasonings in a bag. Drop the tenders into the bag and shake vigorously to coat. Place on the baking sheet taking care not to crowd the pieces. Keep those molecules apart people! It’s better to use two pans than shove them close together on one pan. Place in the oven and bake for around 8 – 10 minutes. Flip the tenders over, and bake for another 8-10 minutes. Take out of the oven and let sit on the baking sheet for about 5 minutes. Carefully remove and serve.Um, does uh anybody else besides moi like to nibble on the crusty parts left on the foil? hehe Oh come on, don’t judge me!These were really tasty! The almond meal actually is very mild allowing the chicken flavor to easily dominate. I served these with a super yummy sour cream dill dip (which my children didn’t touch – hubbyman liked it though).

For the day two recipe, I used the left over tenders, topped them with marinara sauce and mozzarella and parmesan cheeses and had a terrific new taste sensation. Praise be to who ever first came up with that tasty combo.Best of all, chicken tenders prepared this way are ridiculously easy to prepare, full of flavor, and gluten free. My picky eaters club members snarfed them down and demanded more. They even choked down the lonely couple of green beans on their plates so they could present a clean platform for round 2.I’ll be trying out more ways to use the almond meal as a coating. YUM!

Enchilpaula’s – Chicken Enchilada Casserole (Gluten Free)

Hola! It’s enchilada day here at It’s All Gouda! Well, actually, today’s recipe is kind of an enchilada wanna-be, but it’s a taste bud pleaser nonetheless. Actually, I had planned to post a different recipe (Hot Mocha Beverage), but was so pleased with the results of this baby that I changed plans mid stream. The Mocha will be posted later.Yesterday, I was craving Mexican food. I am so fortunate to have many wonderful Mexican taquerias near my home. We’re not talking Taco Bell here. I’m referring to the little mom and pop restaurants that offer addictive fixin’s that are beyond compare. Dark rich moles (mole-lays) and tangy verdes (vare days), spicy salsas and home made tortillas that elicit dreamy smiles on the patrons. Mmm, mmm. mmm. Since going out to eat is not an option on a school night, I thought I’d whip up something using ingredients I had at home. I had just made chicken broth, so I used some of the chicken from that process to complete this recipe.Now, let me be up front here. My recipe today can’t compare with the genius that comes with authentic Mexican cooking. I chose to stick with tried and true flavor combos, and based on the stunning number of servings that my hubby had of my wanna-be creation, I think it was a hit.My plan manifested into a casserole of sorts. Instead of rolling each enchilada individually, I layered corn tortillas and other ingredients lasagna fashion. Now I know I’m not the first person to discover this method, but I just went with my gut, and the rest is history. Don’t you just love it when you throw something together and it is a success? This is gluten free all the way, too.Just look at the top of this baby! Alrighty then ... enough chatter from me. Lots of photos today to help demonstrate how to assemble this goody. Let’s begin, shall we!

Ingredients,

1 package corn tortillas (I use pure corn tortillas to keep it gluten free)
1 can La Victoria Green Enchilada Sauce, Mild
½ jar Trader Joes Salsa Verde (Medium – more tangy than hot)
½ cup chicken broth
½ cup sour cream
2 cups (approximate) cooked chicken
1 can whole green roasted and peeled chiles, mild (I like La Victoria brand)
1 lb Mont. Jack cheese, shredded
½ cup Cotija (Co Tee Ya) or Ranchero Cheese (can substitute parmesan)
1/3 brick Cream Cheese, softened

Preheat oven to 350.
Here’s the chicken that I made when making soup! If you get out your magnifying glass, you can see little bits of orange in there ~ that's the carrot bits from the broth. In a large bowl, whip the Enchilada Sauce, Salsa Verde, chix broth, and sour cream together until smooth.
Here’s the brand I used. No, they don’t know me, but I wouldn’t say no if they offered to send me some of their yummy products.I like Trader Joe’s Salsa Verde. Any type of green salsa will do. Drain the canned whole chiles and dice fairly large. Note: I recommend buying the chiles whole. The ones that come diced, I find, are tough and not appealing. I get the feeling that they are the bits and pieces left over during processing. Ick. Time to assemble. Ladle about a 1/3 cup of your sauce mixture into the bottom of a 9 x 13 casserole dish.Cover completely with one layer of corn tortillas, tearing some pieces to make it fit.Layer chicken, green chiles, and cotija cheese. Try not to take a nibble. I nibbled. *sigh*Now put on a nice layer of shredded Mont. Jack. Try not to take a nibble. I nibbled. Don’t judge me.Add some sauce, not a lot, just to keep it moist. Repeat the layers, adding the cream cheese this time. Try not to nibble. I nibbled. Hey, if anything, I’m consistent.End with a layer of tortillas. Squish down firmly. Uh, what’s up with the pink skin? Somebody, get me some moisturizer!Ladle some sauce and then the remainder of your cheeses. Try not to nibble. Do I even need to add that, oh yeah, I nibbled?

Cover with foil, and bake for 40 minutes.Remove the foil. See how yummy and gooey it is? I suppose you could serve it now and have it be an uber-cheesy event. I like the word uber. Try to use it in a sentence today, 'kay?But it’s not done yet. Return the pan uncovered to the oven, crank up the broiler, and broil until golden brown ... less than 5 minutes.See how puffy it gets? I like puffy. Do you like puffy?
I also love this golden brown spot. I claim this piece.This was really terrific. I served this with additional salsa and some of the sauce. This was soo full flavored. The texture was wonderful with the chicken, chiles, and tortillas. The flavors bursting forth from this reminded me not only of enchiladas, but also of tamale’s.The cream cheese just about sent me over the moon.Mmm, take a bite and see for yourself! You’ll note that I didn’t layer in any onions or peppers. Knock yourself out and add them. They would be a great addition. Actually, corn would be great, too, and maybe even some grilled zucchini. There’s always next time. I had just a little left over today, and it reheated beautifully. If anything, the flavors were even better after sitting over night.YUM! And it’s gluten free!

NOTE to all my readers: I’m so happy that you come to visit, and take the time to leave a comment or send an email. I read each and every comment you send my way, and marvel at how lucky I am to have “met” people all over the world. Who would have thought that I’d connect with so many wonderful friends this way. Thanks for stopping by!

Slurpin' Good Blackened Chicken Fettucini! (It's gluten free, too!)

Mmmm ... here you go! Open wide and take a bite! My husband did his ravenous bear impression and chowed down on this recipe. CHOWED DOWN. I can tell when he really likes something because a) he sets a world record at speed consumption of the food, and b) he gets up and serves himself seconds. I suspect he likes to refill his own plate because he can pile on more food than his loving wife who doesn’t want him to overeat. I’ve been instructed to place this recipe on his repeat list.Do you maintain a “repeat” list? You know what I mean ... the lofty list of recipes that the family will actually eat again with gusto. The problem here is that although my husband all but licked his plate clean twice, the children in my life were not so enthusiastic. My girls did eat it without complaint and actually asked for seconds of the chicken. My son, well, he told me he wasn’t very hungry. Yeah, like I’m gonna buy that one. (eye roll) My son is not a fan of sauce. He’s not a fan of food groups that touch. This recipe does both. Despite his displeasure, I have absolutely no leftovers of any aspect of dinner. Therefore, this will get made again ... I’ll just keep the boy’s portion separate.

Credit for this recipe goes to Guy Fierri from Food Network. It’s full flavored, creamy, and delicious. If you like creamy, delicious food, this one’s will make your repeat list, too! Like most of us do, I did modify it just a bit.Plus, I made mine gluten free by using Tinkyada brand rice fettucini. See how lovely the rice pasta cooks up? Of course, if gluten is your friend, you can always use regular fettucini. This recipe is easy to make, comes together really fast (so have everything ready first!), and would also qualify to serve company. YUM!

The ingredients call for Blackening Seasoning. Have you "blackened" anything before? I’ve never made anything blackened before. Truth be told, I don’t even know if this qualifies as blackened because I ended up grilling it. Uh oh, I can hear the sirens from the the seasoning police now. Hey, officer, it was hot inside and outside, so I opted for cooking outside. Perhaps I could bribe them with a bite of this. Back to the seasoning ... I decided to make my own rub! I’m so glad I did; it’s "money" as Guy says.

Ingredients
• 4 (5-ounce) boneless, skinless chicken breasts (I brined mine first)
• 1 tablespoon of canola oil
• 1 cup blackening spice (I made my own and used less than called for)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 1 cup roughly chopped marinated sun-dried tomatoes
• 1/4 cup white wine
• 3 cups heavy cream
• 2 baby zucchini, halved, grilled and sliced (my garden addition)
• 3/4 cup grated Parmesan
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 pound cooked fettuccine (I used gluten free fettuccine – awesome!)
• 1/2 cup sliced scallions

Directions
Before you begin, make sure all the ingredients are chopped and ready to go as this recipe comes together rather quickly. Also note that I grilled the zucchini at the same time as the chicken. While preparing your chicken, cook your pasta according to package directions. I used gluten free rice fettuccine and loved it. It needs to boil for about 10 minutes.

Pat the breast dry and dredge them in the blackening spice. Drizzle with most of the canola oil, saving some for the zucchini, and rub it in. Set aside while you heat up the grill. Fire up your grill to medium high heat. Grill chicken for about 4 minutes on each side, place on a plate and cover with foil while you prepare the rest of the recipe.

Halve your baby zucchini, season with salt and pepper, drizzle with the remaining canola oil, and grill about 5 minutes per side. Remove and let sit while the chicken is sitting. Slice into bite sized pieces. I grilled these at the same time as the chicken.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes. Slice your chicken on the bias into medallion sized slices, and add them along with the zucchini to the pan. Deglaze the pan with the white wine.Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half. Stir in 1/2 cup Parmesan, salt, pepper, and pasta. Garnish with scallions and the remaining 1/4 cup Parmesan.
Here is the recipe for the Blackening Seasoning. I LOVE this spice. It’s not too hot in the heat department, and it smells terrific. This would go great on fish, too. YUM. I found this recipe on About.com and I’m so pleased with it.

Ingredients:
• 2 teaspoons ground paprika (I used smoked paprika)
• 4 teaspoons dried leaf thyme
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon ground cayenne pepper, or to your taste
• 1 teaspoon dried leaf oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg

Preparation:
Combine ingredients. Put in a jar and store in a cool dark place. Shake jar well before each use.I just made a paper cone and spooned it into a recently empty spice jar. I love re-using jars in this way.Do you date your spices? I do. That way if something gets shoved to the back of the drawer, I know at a glance if it’s still palatable!

This mixture was, in my opinion, the star of this recipe. The aroma was so enticing, and the texture just blended right in ... no bits of unwanted texture anywhere. I really enjoyed concocting my own mixture. What’s your favorite spice mixture?

Mighty, Mighty Meatballs – Asian Chicken Meatballs

Greetings all! Hope everyone had a lovely Easter Holiday as well as Spring Break. After taking an unplanned blogging hiatus, I’m pleased to be back with a real winner of a recipe to share. These little lovelies are so amazing that I just can’t wait to make them again. What’s so special about a meatball, you ask? Well, these little orbs surprised me in a big way ... they taste very similar to the filling found in pot stickers! Not to be confused with dense dunkers, these Asian Chicken Meatballs boast both light and varied texture as well as a mighty flavor. Don’t be put off by the list of ingredients and assembly instructions. I’m convinced that they would behave wonderfully with a variety of substitutions and would fit in marvelously with a variety of presentations. I served mine appetizer style, but they would be perfect over rice or wrapped up in lettuce cups or even in a noodle soup. Yum. Yum. YUM! Oh, my method is gluten free, but of course you could use whatever you have on hand.Here we go. For the meatballs:

1 lb ground chicken
2 eggs
2 garlic cloves, minced
2 tablespoons minced onion (you could substitute green onion)
2 tablespoons chopped water chestnuts
2 tablespoons chopped cilantro (you could use mint – I’m not a mint fan)
2 tablespoons gluten free soy sauce
1 teaspoon lemon grass paste (can substitute lemon juice)
1 teaspoon ginger paste (can substitute minced ginger or powder)
1 shake hot sesame oil
Couple shakes red pepper
Salt and Pepper
2 packages gluten free crackers, crushed (about ¾ cup) – can use regular crackers

In a large bowl, beat the eggs. Stir in the garlic, onion, water chestnuts, cilantro, soy sauce, lemon grass, ginger, sesame oil, red pepper, salt and pepper. Add the ground chicken and the crushed crackers. Combine lightly, but thoroughly. Using a large spoon, scoop out spoonful of meat and form into walnut sized meatballs. Continue until all the meat is formed into meatballs, about 20.

Heat up your grill. Bring a large pot of water to a boil. Working in batches, carefully drop the meatballs into the boiling water and boil uncovered for 5-6 minutes. Remove and let drain on paper towels. Grill over medium heat about 4-5 minutes per side, or ... hehe ... use your handy, dandy George Foreman grill! (Hey Marjie ... I couldn’t resist getting one after you posted your panini sandwich! Plus, any appliance with a first name is way too cool! I got a no-frills version and it performs just lovely. For these meatballs, they cooked a total of 5 minutes since the top and bottom grill simultaneously.) Keep an eye on the meatballs because there is virtually no fat in them.Serve with your favorite sauce ... teriyaki, peanut, etc. I made a simple teriyaki out of gluten free soy sauce, mirin, sugar, sesame oil, and cornstarch. It complimented these meatballs perfectly.Aren't these sweet? These are just so amazingly good! I like the crunchy texture that the water chestnuts provide; however, if you prefer a smooth meatball, just whip everything up in the food processor instead of mincing by hand. I was so pleased with these little babies. They had great eye appeal, too. These go on the “repeat” list at my house! Mighty, mighty meatballs ... mmm, mmm, good!
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On a side note, kudos to my 7th grade daughter who won first place in the regional science fair, chemistry/earth science division! Well done, my sweet! I'm so proud! You go, girl!