Sesame Chicken - Gluten Free

Marinade:

3 chicken breasts, cut into chunks
3 TBSP gluten free soy sauce [Tamari is what we use]
1 tsp sesame oil
1/2 tsp salt

Sauce:

3 TBSP sesame oil
1 clove garlic, minced
1 tsp grated ginger
2 cups chicken broth
1/4 cup corn starch
2 TBSP rice wine vinegar
3/4 cup honey
2 TBSP gluten free soy sauce

3 TBSP coconut oil for frying [can sub light olive oil or other mild flavored veg oil]
sesame seeds for garnish
2-3 scallions cut up for garnish

Mix marinade, add the chicken, stir it up well, and let it sit while you prepare the sauce.

Add sesame oil, garlic, and ginger to a sauce pan and let it heat up just until the ginger and garlic are fragrant [don't over cook or the garlic gets bitter].     In a bowl, whisk together the chicken broth, corn starch, rice wine vinegar, honey, and soy sauce until well combined.  Add to the sauce pan with the sesame oil, garlic and ginger.  Cook, stirring constantly, until the sauce thickens.   Set aside.

Melt the coconut oil in a heavy skillet.   Add the marinated chicken and cook on med-high heat until chicken is done.  

Mix the chicken and the sauce.  Serve over rice with a sprinkle of sesame seeds and scallions.  

Chocolate Coconut Balls

1 cup chopped Macadamia nuts

3/4 cup sweetened condensed milk

1 1/2 teaspoons vanilla

1 cup shredded coconut

One 12-ounce bag semisweet chocolate morsels, melted

2 tablespoons coconut oil

 

In a bowl mix together the nuts, condensed milk, vanilla and coconut. Using your fingers, press the mixture into balls about 3/4-inch round.

Place onto sheet trays lined with wax paper and place in the refrigerator for 1 hour.

Melt the chocolate and coconut oil until smooth.

Dip the coconute balls into the chocolate to coat evenly and lightly.

Place back onto a wax paper lined sheet pan to set.

Butterscotch Haystacks

• 2 cups (4 oz) shredded unsweetened coconut
• 1 cup plus 2 tbsp butterscotch chips
• 1/4 tsp salt
• 1/4 cup semi-sweet chocolate chips

Preparation:

Prepare a baking sheet by lining it with aluminum foil and set aside for now.

On stove top, melt butterscotch chips, add salt & coconut. Mix well. 

Using a small teaspoon or candy scoop, drop small, compact spoonfuls of the candy onto the prepared baking sheet.

After all of the haystacks have been formed, melt the chocolate chips. Then spoon the melted chocolate into a small Ziploc bag. Snip off a tiny corner of the bag, and drizzle the haystacks with melted chocolate.

Refrigerate to set the butterscotch and chocolate, at least 30 minutes.

Peanut Butter Balls ["Buck Eyes"]

2 cups creamy peanut butter
1/4 cup room temp butter
1/2 tsp vanilla
2 & 1/2 cups powdered sugar

Chocolate coating:

12 oz semi-sweet chocolate chips
2 TBSP coconut oil


Mix first 4 ingredients together.   Form into 1 inch balls, place on a cookie sheet covered with wax paper.  Place in the freezer for at least half an hour.

Heat chocolate chips and coconut oil on the stove over med-low heat.  Once melted, dip peanut butter balls into the chocolate.  Place them back on the wax paper and in teh fridge or freezer to firm up. 

Granny's Fudge

3 cups semi-sweet (or milk chocolate) chocolate chips
1 can of sweetened condensed milk
dash of salt
1 and a half teaspoon vanilla extract
nuts [if desired]

In a saucepan over low heat melt the chips, milk, and salt together.

Remove from heat and stir in vanilla and nuts (if desired).

Spread evenly into a wax paper covered pan. Chill 2 hours or until firm. Turn onto cutting board. Remove wax paper and cut into squares. Store covered in refrigerator.

[This works great as white chocolate pecan fudge too - just sub white chocolate chips for the semi-sweet ones] 

Simple Stupid Spanish Rice

2 TBSP olive oil
1 onion, finely diced
1 can of tomatoes, pureed in blender [or 1 can of tomato sauce]
2 tsp garlic powder
1 tsp salt
2 cups of rice
4 cups of chicken stock

Saute onions in olive oil until translucent.    Add rice and toast for a couple of minutes.   Add pureed tomatoes, garlic powder, salt, and chicken stock.   Bring to a boil, stir, cover, and simmer on low for 20-25 minutes until all liquid is absorbed and rice is tender. 

Asian Chicken Breast Nuggets

4-6 boneless skinless chicken breasts
1/2 cup light olive oil
1/2 cup honey
2 TBSP gluten free Tamari sauce [or soy sauce if gluten works for you]
1 inch piece of ginger, grated
2 large cloves of garlic, minced
salt to taste

Cut chicken breasts into nuggets or strips and place in a large pot.   Mix remaining ingredients and pour over chicken.   Cook on medium heat until sauce reduces to a glaze [30-40 minutes or so].