Portuguese Chicken

Naturally Gluten-Free Meals

Portuguese Peri Peri Chicken W/Potatoes

Serves 6 people

INGREDIENTS

1 Chicken, cut-up

1 ½ Lbs Potatoes, sliced into rounds

Sea Salt to taste

Marinade

2 Dried Ancho Chilies, re-hydrated

2 Tbls Smoked Paprika

6 Cloves Garlic, crushed

1 Tsp Coriander

¼ Cup Red Wine Vinegar

¼ Cup Olive Oil

1 Tbl Sea Salt

½ Tsp Pepper

Cilantro Sauce

1 Cup Plain Yogurt

1 Bunch Cilantro, chopped

½ Tsp Sea Salt

½ Tsp Coriander

Pepper to taste

1 Tbl Lemon Juice

1 Tbl Olive Oil

INSTRUCTIONS

Preheat oven to 400 F

Large rimmed baking pan

Rehydrate dried chilies by placing them into small pot of boiling water. Turn off the heat and allow the chilies to set for 10-20 minutes.

Place the chilies, paprika, garlic, coriander, vinegar, olive oil, salt & pepper in a bowl and blend until smooth with a stick blender.  Brush a layer of marinade on the bottom of a large, rimmed, sheet pan. Place the potato rounds on top of the marinade overlapping slightly but not too much, and sprinkle with salt.  Place the chicken, skin side up, on top of the potatoes and brush with the marinade. Turn the chicken over, skin side down, brush with the marinade and place in the hot oven. Set the remaining marinade aside to be used later and set a timer for 15 minutes.

After 15 minutes, turn the chicken over and brush all of the remaining marinade on the skin side. Return to the oven and bake until cooked through another 15-20 minutes, until the chicken reaches an internal temperature of 165 F.  To crisp the skin and get it deeply brown, broil for a few final minutes.

Serve the Peri Peri Chicken with this cooling Cilantro Yogurt Sauce. While chicken is roasting, combine yogurt, cilantro, coriander, lemon juice, olive oil, salt & pepper together in a tall bowl, using the stick blender to mix. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Pesto, Gluten-Free Naturally

Naturally Gluten-Free Condiments

PESTO

 
INGREDIENTS
 
¼-½  Cup Extra Virgin Olive Oil
½ Tsp Sea Salt
½ Lemon, juice & zest
1 Clove Garlic
1 Cup Fresh Basil
¼ Cup Sunflower Seeds or Pine Nuts
 
DIRECTIONS
Food Processer or Stick Blender
Glass Jar w/Airtight lid
 
Begin with ¼ cup of oil, salt, lemon juice, and garlic into the food processor or a tall bowl if using a stick blender. Pulse these ingredients until smooth and creamy. Add Basil and seeds or nuts and continue to pulse repeatedly until the Pesto reaches desired consistency.
 
For a creamier, oilier consistency, add the rest of the olive oil and pulse another time or two.
 
For a creamier less oily consistency, add some water instead of the additional oil to thin it out.
 
Store the Pesto in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cream Puff Pastries, Vintage Recipe

Naturally Gluten-Free Desserts

CREAM PUFF PASTRIES

Vintage Recipe

Makes 12 puffs, or 24 eclairs  

 

INGREDIENTS

½ Cup Butter

1 Cup Water

1 Cup GF Cup4Cup Flour Blend, any brand

¼ Tsp Salt

4 Eggs, Room Temperature

 

DIRECTIONS

Preheat the oven to 425°F

Two baking sheets lined with parchment paper

 

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. Turn the heat to medium and add the flour all at once. Use a wooden spoon and begin stirring vigorously. Continue to cook over medium heat, stirring all the while, until the mixture begins to smooth out and follows the spoon around the pan. Continue mixing until the dough pulls away from the sides of pot and begins to form a ball. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes.

 

Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

 

Cream Puffs – Use a medium cookie scoop, or muffin scoop, and drop the thick batter onto the prepared baking sheets about 3" apart, to allow for expansion.

 

Éclairs – Use a pastry bag and pipe 5" logs about 1/2" to 3/4" in diameter.

 

Bake the pastries for 15 minutes, and then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.

 

Remove the pastries from the oven, and turn the oven off. With a wood skewer or cake tester make a small hole in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Leave the oven door slightly ajar. When done, place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy. Then fill and frost with your favorite fillings/frostings.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Eggnog Coffee Mix

Naturally Gluten-Free Drink Mixes

EGGNOG COFFEE MIX

 
INGREDIENTS
 
1 Cup Powdered Milk
½ Cup Sugar
1 Tsp Nutmeg
2 Tsp Cinnamon
¼ Tsp Allspice
dash salt
10 Tbls Instant Coffee
 
DIRECTIONS
Air-Tight Storage Container
 
Measure all dry ingredients into a blender or food processor and pulse until well-combined. Label and store in a cool, dry space away from sunlight.
 
To use:
Place ¼ cup of mix in a mug and add 1 ½ cup of hot water and stir.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

New England Tartar Sauce

Naturally Gluten-Free Sauces

New England Tartar Sauce

Makes about 1 ½ cups

INGREDIENTS

½ Cup Dill or Sweet Relish

¼ Cup Red Onion, sliced thin, chopped very fine

OR

¼ Cup Pickled Red Onion, chopped very fine (recipe below)

1 Scallion, chopped very fine

¼ Tsp Sriracha Sauce

1 Tbls Honey

1 Tsp Capers, drained, finely diced

¼ Tsp Dry Mustard

¾ Cup Mayonnaise

INSTRUCTIONS

In a small bowl, mix all ingredients until well combined. Store in a glass container in the refrigerator and enjoy with your favorite seafood dish.

Pickled Red Onions

Makes about 1 quart

INGREDIENTS

1 ½ Lbs Red Onion, peeled, cut in thin half-moon slices

1 ½ Cups Cider Vinegar

½ Cup Sugar

1 Teaspoon Salt

1 Jalapeno, seeded, sliced into thin circles

1 Small Bunch Cilantro, tied with string

INSTRUCTIONS

In a medium pot, bring all ingredients to a quick boil, cover and turn off the heat. Allow the pot to sit on the burner as it cools for five minutes. Remove the cover, and remove and discard the cilantro, and continue to cool to room temperature. Store in a glass container in the refrigerator and enjoy as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Fudge Brownies, Vintage Recipe

Naturally Gluten-Free

FUDGE BROWNIES

Vintage Recipes

 

INGREDIENTS

1 Cup Sugar

2 Squares Unsweetened Chocolate

¼ Cup Butter

2 Eggs

½ Cup GF Cup4Cup Flour Blend, any brand

½ Tsp Vanilla

½ Cup Chopped Nuts

 

DIRECTIONS

Preheat oven 325F

8x8 greased pan

 

Melt chocolate with butter, allow cooling slightly.  Beat eggs until frothy, add sugar and blend in cooled chocolate mixture.  Stir in flour and add vanilla and nuts.  Spread in greased pan and bake for 20 minutes. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida