Wednesday, August 27, 2014

Sesame Chicken - Gluten Free


I bought a big package of chicken tenderloins from Sam's Club. I wasn't entirely sure what I was going to do with it. Then my sister in law posted this recipe for Sesame Chicken.  Yep, I knew that this is what I would do with the chicken. 

I had all the ingredients, the only thing I subbed out was brown rice flour and she used white flour. Still gluten free and still delicious.  You can sub all purpose flour for the gluten free flours but these flours really so shine together to make the perfect tasting breading.

The one thing I didn't have was sesame seeds. I know, how do you make Sesame Chicken without sesame seeds?  Well, it worked for us and really was much better than take out Chinese. 








Sesame Chicken Recipe
Adapted from Celebration Generation


Batter:
3/4 cup garbanzo flour
1/2 cup corn starch
1/4 cup brown rice flour
1/4 tsp baking powder
1 tsp salt
1 tsp sesame oil
1 cup water or chicken broth
Sauce:
1 cup chicken broth
1/2 cup packed brown sugar
2 Tbsp rice vinegar
2 Tbsp gluten-free soy sauce
1 Tsp ginger (i used from a jar)
2 cloves garlic
2 Tbsp corn starch
1 Tbsp sesame oil
1 tsp red pepper flakes
Chicken:
4 large chicken breasts, trimmed and cut into chunks
1/4 cup additional garbanzo bean flour
2 Tbsp Sesame seeds (I failed to have these)
In a large bowl, combine flours, baking powder, salt, and sesame oil. Add broth and stir well to form a thick batter. Let the batter to sit for about 5 minutes
In a saucepan, whisk the sauce ingredients together until smooth. Heat and simmer until it thickens slightly. Remove from heat, set aside while you fry the chicken.
Heat about an inch of oil in large pan.
Toss chicken chunks with additional garbanzo flour, then dredge in the batter. Carefully transfer battered chicken pieces to the preheated oil, cooking in batches. Fry for a few minutes on each side, until golden brown and cooked all the way through. Transfer fried chicken to paper towels.
Once all chicken is fried, toss with sauce, sprinkle with sesame seeds if desired, and serve immediately.


Monday, August 25, 2014

Cinnamon Toast Crunch Marshmallow Krispy Treats



Oh the fun just never ends here. The possibilities for Krispy Marshmallow Treats are truly endless.  Although, I'm not sure they can top these.  

The kids have many ideas for what cereals they want to use in the bars.  They are looking forward to Lucky Charms and Frosted Flakes.  


I was afraid that these would be too sweet. Cinnamon Toast Crunch is quite sweet and I thought that dumping more sugar on it would take it over the top.  Well, they were awesome. Any by awesome I mean super duper, amazing, eyes roll back in your head kind of awesome.  They tasted like a cinnamon roll.  The marshmallow tasted like the frosting of a cinnamon roll.  

I look forward to trying other cereals but I really doubt anything will beat these guys. 






Cinnamon Toast Crunch Krispy Treats Recipe

  • 2 Tbsp. butter
  • 3 cups miniature marshmallows
  • 5 cups Cinnamon Toast Crunch

1. In a large saucepan, melt butter over medium-high heat. Add marshmallows and stir until melted. Remove from heat.

2. Add cereal and stir until completely coated. 


3. Spoon mixture into a greased 8×8 pan. Coat a sheet of parchment paper with cooking spray and press down on the cereal (using the side coated with cooking spray) until its surface is even.  Double recipe and use a 9 x 13 pan. 



Friday, August 22, 2014

Monkey Butt Bread




We just don't do anything normal around here. I planned to make Monkey Bread and asked one of my boys to get the bundt pan. They of course thought I said BUTT pan and thought it was the funniest thing in the world.  *roll eyes*.  So of course they dubbed this breakfast; Monkey Butt Bread. 

Of course everyone loved it and I didn't even get to take a picture of a sliced piece.  They dug in right away and this pretty looking cake turned into just crumbs incredibly fast. I think they enjoyed it more because it was called Monkey Butt Bread.  





Monkey Butt Bread Recipe

1/2 cup granulated sugar
1 tbsp. cinnamon
2 cans (14 - 16 oz) canned biscuits
1 cup brown sugar
1/2 cup butter (1 stick)

Powdered Sugar Glaze:
2 tbsp. butter, melted
2 cups powdered sugar
1 tsp. vanilla
3 - 4 tbsp. milk

Preheat oven to 350 degrees  and grease a 9-10 inch bundt pan. Mix the sugar and cinnamon together in a large zip lock bag. Cut the biscuits in half and then cut each one in half again making quarters.
 

Place eight to ten biscuit pieces in the sugar cinnamon mixture and shake well making sure all pieces are covered. Arrange biscuit pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.
 

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits making sure to cover all the biscuits with the boiled mixture. Bake for 35 minutes. Let bread cool in pan for 5 - 10 minutes, then turn out onto a plate.
 

To make the glaze add the melted butter to medium size bowl. Add the powdered sugar, vanilla and milk. Start with 3 tablespoons adding more only if needed. Use a wire whisk to mix the ingredients together. You want a pourable consistency. Drizzle over cool cake.


Wednesday, August 20, 2014

Beefy 5 Layer Burrito - Taco Bell Copycat



I love Taco Bell. I admit. I know it's quite unhealthy but every once in awhile I got to have a Taco Bell fix. I have to admit, I've never had the Beefy 5 Layer Burrito.  One of my kids' friends orders it when we go there.  So when I saw this copycat recipe, I thought of him.  



I've been looking at Sarah's copycat recipes on her blog Fantastical Sharing of Recipes.  She has over 60 of them!!  There are several that I want to try.  



This Beefy 5 Layer Burrito was a hit and tasted very similar.  I think I went a little heavy with the cheese in this one but no one really complained.  What restaurant meal would you like to see a copycat of?





Beefy 5 Layer Burrito - Taco Bell Copycat Recipe
Recipe from Fantastical Sharing of Recipes


What you need:
1 lb. ground beef or ground turkey
Taco seasoning mix
Refried beans
Nacho cheese or salsa con queso
Sour cream
Cheddar cheese
Tortillas
Directions:
1. Brown ground beef and drain if necessary. Add taco seasoning plus water and simmer for 5 minutes.
2. Heat refried beans.
3. To build, spread beans on one half of each tortilla. Top with beef, sour cream, and cheddar cheese.
4. Spread nacho cheese on the empty half of the tortilla.
5. Fold the burrito tightly starting at the full end.



Monday, August 18, 2014

Brandied Yams with Pecan Crumble Topping



I can hardly resist a sweet potato recipe. Or yams.  I haven't actually figured out which are which.  As soon as I think I have it figured out which is which, my grocery store changes signs on me. I'm not sure they even know which is which. I know that I like the orange ones. I don't mind the others but the orange ones are my favorite.  

So while perusing Lisa's blog Authentic Suburban Gourmet this month for The Secret Recipe Club, I found this Brandied Yam recipe.  It was love at first sight. It looked creamy, buttery and sugary and I knew I had to make it. I was hoping to make her Chocolate Banana Bread for dessert but I didn't have quite enough bananas.  


Much as I wanted the sugary, buttery potatoes, I did try to cut the butter and sugar a bit. My potatoes yielded a bit less than hers too. I also tried to make it a vegan side dish before I realized that my brandy wasn't vegan.  Whoops, I'm still learning.  

It turned out fantastic and we all loved it.  






Brandied Yams with Pecan Crumble Topping
Adapted from Authentic Suburban Gourmet

8 medium yams or sweet potatoes (about 5 cups after cooked)
2 tbsp. Earth Balance or butter
2 tbsp. maple syrup
2 1/2 tbsp. brandy
scant 1/2 tsp. cinnamon
1/4 tsp. salt

Pecan Topping:
1 cup chopped pecans, toasted
4 tbsp. Earth Balance or butter
3/4 cup dark brown sugar
1/2 c. flour (I used gluten free)
1/4 c. oats
1 tsp. salt

Preheat oven to 350. Line a cookie sheet with foil. Cut each yam in half lengthwise and lay cut side down flat on the foil.  Poke with a fork, so they won't explode.  Bake 60 - 75 minutes until tender. Let cool a bit. Use a large spoon and scoop out into a large bowl.

Add melted butter, maple syrup, brandy, cinnamon and salt. Using a mixer, whip the yams together until fluffy.  

Place into a baking dish and spread evenly. 

Topping:

Ina medium bowl, add the pecans, brown sugar, flour, oats and salt.  Mix together.  Add the butter and work butter into the mixture until it is combined and crumbly.

Spread the topping over the yam mixture.  Cook at 350 for about 30 - 40 minutes or until the topping is slightly browned.