Chicken Piccata with White Wine Lemon Sauce, Garlic Zucchini, & Capers

For some reason, I was craving this dish. Chicken Piccata is lovely and probably pretty hard to mess up. It’s also very easy (always a plus). I think someone came up with this recipe because they only had these ingredients left in their kitchen. I feel like every Italian home has flour, olive oil, lemon, white wine, and capers.

I borrowed the recipe from Elise Bauer who started Simply Recipes, and adapted it to make it gluten free. I also made it dairy free by excluding the Parmesan cheese, which I thought I would miss, but it honestly doesn’t need it. I also added the addition of zucchini and pasta, which I feel completes the dish perfectly. (PS: I don’t usually eat butter, but there are times when it works better for a dish and I use it. Just use it this time. It won’t kill you.)

Just a note: When I tasted this dish, I described it as “life-changing.”

You should try it.

Chicken Piccata with White Wine Lemon Sauce, Garlic Zucchini, & Capers
Adapted from Elise Bauer

Ingredients:
2-4 boneless, skinless chicken breasts (if you can find thin cutlets, do it! Go for 4 or more in this case.)
2 tbsp grated Parmesan cheese (optional, I did not use)
1/3 cup gluten free flour
Salt & pepper
2 tbsp olive oil
4 tbsp butter (or substitute, I used Soy-free Earth Balance)
1/2 cup of white wine (or chicken stock)
3 tbsp lemon juice
1/4 cup brined capers
1/4 cup chopped parsley
1-2 zucchini, chopped into spears
1 tbsp garlic
Gluten free corn pasta (mine was penne from Trader Joes)

Directions:

  1. Cut the chicken breasts horizontally, butterflying them open. You want your pieces to be as thin as possible, about 1/4 of an inch thick. If they are not, place between plastic wrap and pound with meat mallet.
  2. Mix flour, salt, pepper, and parmesan, if using. Rinse the chicken pieces in water and dredge them in flour mixture until well coated.
  3. Heat 2 tbsp of olive oil and 2 tbsp butter in a large skillet over medium high heat.
  4. Add chicken pieces to the pan and cook until brown on each side, about 5 minutes each.
  5. In the mean time, start to boil pasta water and cook by the package’s directions. **With gluten free pasta, ALWAYS rinse the pasta in strainer with cold water immediately after cooking.**
  6. Also heat smaller skillet over medium heat, spray with cooking spray, and cook zucchini spears and garlic until slightly browned.
  7. Remove chicken from pan and cover with aluminum foil to keep warm while you prepare the sauce. You might have to repeat this step for the chicken that wouldn’t fit in the pan.
  8. After removing the chicken, deglaze the pan with white wine, then add lemon juice and capers.
  9. Use a spatula to scrape up the browned bits. Wait until the sauce has reduced down by half and whisk in 2 tbsp butter.
  10. To serve, plate the pasta with zucchini and chicken, then top with the sauce. Garnish with Parsley.
Cheers!
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Salmon Tacos with Mango Salsa

This recipe is delicious and healthy.

So, why wouldn’t you try it?? It’s easy too, so skip that excuse as well.

Wild Caught Salmon is full of Omega-3s, which help reduce inflammation (the basis of every disease and illness), promotes brain function, and assists cell production.

Salmon Tacos with Mango Salsa Recipe
Adapted from: Alison Needham

Ingredients:
1 1/2 pound salmon filet with skin on
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cumin
corn tortillas
1 avocado, sliced
feta cheese, optional

Salsa:
1 mango, skinned and cut into small dice
1/2 cup diced red onion
1/2 cup diced red bell pepper
handful chopped cilantro
1 jalapeno pepper, seeded and minced
1/2 juice lime
pinch salt

Directions:

  1. Pat the salmon dry. Combine the chili powder, sugar, salt and cumin in a small bowl and sprinkle over the surface of the flesh-side of the salmon. Set aside.
  2. Prepare the salsa. Combine all ingredients in a medium bowl. Taste for seasoning, cover and refrigerate.
  3. Spray the grill with cooking spray and light a medium-hot flame. To test heat on a charcoal or gas grill, hold your hand about 5 inches over the flame. You should only be able to keep it there for 3-4 seconds.**
  4. Place salmon skin side down on the grill, cover and cook for about 5 minutes, depending on the thickness of the fish (cook fish about 10 minutes per inch of thickness). Flip salmon over, peel off the skin and cook for 3 minutes more, or until the fish flakes easily with a fork. Remove from heat and place it pink flesh up on a plate. (The underside of the skin will be an unattractive gray color).
  5. Place the corn tortillas on the grill for a few seconds a side to warm up. Flake fish and divide evenly between the tortillas. Top with mango salsa, sliced avocado, and feta cheese. Serve immediately with lime wedges.

**You can also prepare the Salmon in a pan on the stove. Cook as stated above over Medium Heat with olive oil in pan.

Turkey & Apple White Chili

These cool nights have put me in a soup mood. This week I made Turkey & Apple White Chili by EatInEatOut.  I was scared to try this recipe because it has apples in it. I couldn’t get it out of my head, however, so I had to try it.

I couldn’t have been happier with the results. IT IS DELICIOUS! You really must try it.

The flavors are incredible. The apples actually stay slightly crisp which adds a nice texture. It doesn’t take too long to cook and is an inexpensive set of meals (it’s just me, so I eat mine for days).

Turkey & Apple White Chili
Adapted from: EatInEatOut

Ingredients:
2 tbsp olive oil
1 lb ground turkey (antibiotic-free, free-range)
1 onion, diced
5 tsp chili powder (wheat-free)
2 tsp ground cumin
1 tsp smoked paprika
3 garlic cloves, finely chopped
salt & pepper
2 apples, cored and cubed (I used Granny Smith; you want something tart)
1 can chickpeas (drained and rinsed)
1 can red kidney beans (drained and rinsed)
2 tbsp butter alternative (I used soy-free Earth Balance)
2 tbsp gluten free flour
2 cups chicken broth (organic, free range)
1/4 cup fresh lime juice
green onions and cilantro (optional for garnish)

Directions:

  1. Place ground turkey in saucepan and cover with water. Heat over Medium Heat (simmering) until cooked all the way through, about 10 minutes. Drain and stir in cumin, chili powder, salt and pepper.
  2. In large soup pot, heat 2 tbsp olive oil. Add apples, garlic and onion and cook, stirring until softened, about 5 -7 minutes.
  3. In the same pan, melt butter over medium-low heat. Whisk in flour and cook for 2 minute.
  4. Slowly whisk in chicken broth bringing to a simmer. Cook until thickened; about 5 minutes.
  5. Add turkey and beans. Continue to simmer for 7-10 more minutes.
  6. Stir in lime juice and heat through. Re-season with salt & pepper if needed.
  7. To serve, top with green onions and cilantro if using.

Happy Eating!

Sweet Corn and Vegetable Chowder

I am starting to use wordpress again. I have been using blogger, but I want to see which one I like more. So, here we go.

This Sweet Corn and Vegetable Chowder took a while to make, but it was delicious and worth the time. The amount of leftovers you have after can last you majority of the week. Or a few days if you are feeding two or more.

I found the recipe on Pinterest, but the blog where it is from is called “the dinnervine.” Their recipes all look delicious.

I followed the recipe for the most part, but I omitted the cheese and used unsweetened almond milk to make it dairy free. I saw some tips from famous food bloggers today, and they suggested using cashew cream. This is made by soaking 1 cup of raw cashews in water for 6-8 hours, draining and rinsing them, and then blending them with 3/4 cup of water until smooth. Definitely trying that next time for the half and half.

I also used Yukon Gold potatoes from the farmer’s market because they contain more nutrients than white baking potatoes. In the pictures you will see red corn that I actually got for FREE from Earth Fare because they had to pull it off the shelves after so many days and it was still perfectly fine. It’s sad to think about how much food we waste because of expiration dates which are actually just an estimate.

Sweet Corn and Vegetable Chowder
Adapted from: the dinnervine

Ingredients:
7 ears fresh white corn, kernels cut off cobs
5 yukon gold potatoes, peeled and chopped into small cubes
1/2 large sweet white onion, chopped finely
1 large carrot, chopped finely (or 2 small carrots depending)
4 large cloves garlic, chopped
1, 32 oz carton free-range chicken stock
3 T dairy-free, soy-free butter
1 bay leaf
1/2 cup white wine
1/2 cup unsweetened almond milk (plain, not vanilla)
2 tbsp gluten free flour (optional, but I used to thicken soup)
5 strips bacon (or turkey bacon), for crisping, topping and reserving drippings
2 tsp fresh thyme leaves, chopped smaller
fresh thyme sprigs for garnish & sautéing
1-2 tsp kosher salt (to taste)
1-2 tsp coarse ground black pepper
1 tsp paprika
1/4 tsp red wine vinegar

Directions:
1. Cut corn kernels off cobs, set aside.
2. Preheat a large dutch oven, or enameled cast iron soup pot, melt 1T of the butter and crisp all 5 strips of bacon, chopped.
3. Once bacon is crisp, remove from pot & drain on paper towels, setting aside for garnish.
4. Reserving bacon drippings, to pot add chopped potato and sauté on medium for about 6 min, stirring often.
5. To pot now add onion, garlic, carrot, salt, pepper, and remaining 2 T butter.
6. Sauté mix adding 1/2 cup of the chicken stock carton and a few thyme sprigs (will remove later), for about 10-15 minutes.
7. Once mixture is tender, remove thyme sprigs, add the corn kernels, chopped thyme, paprika, bay leaf rest of chicken stock and bring to a slow boil with lid on.
8. Once beginning to boil, remove lid and reduce heat to low, continue to simmer for about 10 minutes.
9.  Add white time and remove the bay leaf.
10. Remove hot pot from heat and allow to cool substantially**, then slowly add some of the almond milk and around a tablespoon of gluten free flour, return pot to low heat, stirring well (Soup will begin to thicken).

11. Gradually add more almond milk, a tbsp of gluten-free flour, salt & pepper as desired.
12. Add the red wine vinegar if you feel a little acid is necessary; I did and it worked well!
13. Continue to simmer on low until ready to serve & eat!**
14. Garnish with bacon and fresh thyme sprig.

** I noticed that the almond milk dramatically reduced the temperature of the soup, so you might not want to wait for it to get too cool because it will take a while to heat back up. You also might have to turn it up to medium or medium-low to heat back up.

Enjoy!!

The Best Gluten Free Pancake Mix

As those of you with food allergies might know, there are several different pancake mixes out there…. and pretty much all of them suck. They have a funny taste at the end, the texture is all wrong, they are as white as a sheet of paper even after it is cooked, they have no nutritional value. Well, I have FINALLY come across a pancake mix that is AWESOME.

And by AWESOME, I mean they actually taste like pancakes used to. I love the flour mix so much that I have made some of chocolatecoveredkatie‘s single lady cupcakes out of them too (I made the blueberry muffin version). The mix is by thepurepantry, and they should be high fived for it. It is a mixture of buckwheat flour and flax. They have a recipe for crepes, waffles, muffins, and of course pancakes on the bag. I used to have a Russian roommate who would talk about these Russian crepes called Blinis that are made with buckwheat flour, and now I understand why she loves them so much. I am going to take this mix to her house and see if her mom will make some blinis for me sometime.

Okay, so here is the link to the mix: http://shop.thepurepantry.com/index.php?main_page=product_info&cPath=1&products_id=1

Pancake Mix

You really will enjoy them, I wouldn’t post it if I didn’t mean it. Putting something in writing is scary.

xoxo Britney