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Almond-Crusted Chicken

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Almond-Crusted Chicken
So good!

Almond-Crusted Chicken

This is a yummy way to make crusted chicken without the traditional bread crumbs. This is a tasty recipe for those who are wheat and gluten-free. I adapted the recipe from the Wheat Belly Cookbook, by William Davis, MD. Since we have been diagnosed with wheat/gluten allergies, dairy allergies and the list goes on…I am finding some creative ways to make good food.  Hopefully, this share will help someone else eat good!

Grapeseed Oil, Dijon Mustard, sea salt, and black pepper

Grapeseed Oil, Dijon Mustard, sea salt, and black pepper

Ingredients

2 tablespoons grapeseed oil

1 tablespoon Dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 cup almonds, chopped

1/2 cup flaxseed meal

2 large boneless skinless chicken breast

Directions

1.  Preheat oven to 375. Coat a baking stone or a baking sheet with coconut oil. (I used a cooking spray coconut oil).

2.  In a shallow bowl, combine the oil, mustard, salt, and pepper.  In a large Ziploc baggy, combine the almonds and flaxseed meal.

almond chicken 3 almond chicken 4

Dip chicken in mustard mixture, then into the almond-.flaxseed meal

Dip chicken in mustard mixture, then into the almond-.flaxseed meal

3.  Place the chicken breasts in a between 2 sheets of waxed paper or in a large Ziploc baggy, and pound with a meat mallet or a pie roller to 1/2″ thickness.  Dip chicken in the mustard mixture, spreading with a spatula to coat evenly. Put chicken in the Ziploc bag with the almonds and flaxseed meal. Be sure to coat both sides. Place the chicken on the baking stone or sheet.

4.  Bake for 25 minutes, or until a thermometer inserted in the thickest portion registers 165 F and the juices run clear.

So good!

So good!

Servings: 4

Categories: Wheat and Gluten-Free

Source: Wheat Belly Cookbook by William Davis, MD

Copyright © 4/ 14/ 2013 Grandmother Musings

©Grandmother Musings 2013.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Weekly Photo Challenge: Thankful

Even though Thanksgiving is now a memory, I am still thankful for the turkeys that gave of themselves so that my family and I could have a superb meal.  It wouldn’t be a holiday without them!  

©Grandmother Musings 2012-2013.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Pasta with Chicken, Garlic, Red Peppers, Broccoli, and Fresh Oregano

It has been a long time since I have posted a recipe, and an even longer time since I have made this dish for dinner.   This is an easy, healthy, and quick meal to make on a busy night.  I hope you will try this recipe and enjoy it as much as my family and I do.

Ingredients:

3 boneless, skinless, chicken breasts

4 Tablespoons olive oil

2 cloves garlic, minced

2 whole Sweet red peppers, sliced

1/2 pound broccoli florets

8 ounces Fettucine noodles, cooked and drained

2 Tablespoons Fresh Oregano, chopped

pinch dried red pepper flakes

salt and pepper

4 Tablespoons Parmesan cheese, grated

Directions:

1. Cut broccoli.  Boil in water for 3 minutes.  Drain, and set aside

2. Slice chicken breasts into strips . Heat olive oil in large skillet. add chicken and cook until they are no longer translucent.  Add peppers and saute about 4 minutes.  Add garlic, cook 2 minutes.  Add broccoli season with salt and pepper

3. Combine chicken and vegetable mix with cooked noodles.  Add oregano, red pepper flakes.  Toss with cheese.  Serve.

4. Add a little more olive oil and cheese if desired.

 

 

 

©Grandmother Musings 2012-2013.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Grilled Dill Carrots

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Great as a side dish for all your summer BBQ’s.

Serves: 4

Ingredients:

1 lb. Carrots, peeled and sliced on the diagonal

1 small sweet onion, sliced very thin

½ medium Bell pepper, sliced thin

2 Tablespoons butter

2 teaspoons dried dill

½  teaspoon salt

½ teaspoon pepper

¼ teaspoon celery salt

Non-stick tinfoil

Directions:

1.   On a large sheet of non-stick tinfoil, place cut carrots, onion, bell pepper, and butter.  Sprinkle with salt, pepper, dill, and celery salt.

2.  Wrap entire package tightly so the butter does not leak out when cooking.

3.  Place on grill in a section where the package will receive indirect heat.  Grill in this low heat for 20 minutes.  Do not open the package to check! It will begin to get soft when done.

4.  Serve immediately.

 

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

 

 

Grandmother’s Corned Beef and Cabbage

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An easy traditional Irish dish made in the Crockpot that feeds the whole family. 

Servings: 6

Categories: Main Dishes & Meats

INGREDIENTS:

4 pounds corned beef brisket, seasoned
2 bottles Guinness Draught Stout
1/4 cup brown sugar
1 small head of cabbage, sliced
1 medium yellow onion, sliced 1/2″ thick
6 whole carrots, peeled and chopped
10 whole baby red potatoes, boiled

DIRECTIONS:

1. In the Crockpot, place the corned beef, any seasoning that came with it, and the two bottles of Guinness Draught Stout. Add 1/2 cup of brown sugar. Cook on High for 1 hour.

2. After an hour, lower the temperature to low and allow the corned beef to cook for 4-6 hours. Meanwhile, in a large pot, add red potatoes and enough water to cover them. Boil potatoes until done testing with a fork.

3. Remove corned beef and slice. Keep meat on the side while you put the sliced cabbage, carrots, and onion in the Crockpot. Turn temperature up to high and cook an additional 45 minutes, until the cabbage is translucent and the carrots are done.

4. Add sliced meat and cooked potatoes to the cabbage mixture, and heat for about 20 minutes to warm everything. Serve.

Serving Ideas: Serve with soda bread & Butter. Horseradish is also a favorite.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Pizza Minus the Box

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bigsmileu1:

Great recipe for those who are allergic to tomatoes, but still love pizza.

Originally posted on Jennirific:

When I was diagnosed with a food allergy to tomatoes, I thought my life would never include pizza again.  It was a sad day in the jennirific world, but luckily it was a short lived break up.  Discovering a wide variety of ways to concoct alternative pizza creations impossible to eat from a box put Pizza Night right back in the weekly rotation! 

To get the Jennirific Pizza Party rolling, let’s start with the all important crust. This dough acts as a vehicle to the flavors of the toppings; great dough equals a great slice. If you are super cool and have a stand mixer, please utilize it and know the whole time that I am green with envy ;) 

INGREDIENTS

  • 1 Tbsp Dry Active Yeast
  • 1 Tsp Sugar
  • 1 Cup Warm Water
  • 3 Cup Flour
  • 1 Tsp Salt
  • 2 Tsp Olive Oil

 

Method

In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.

Place the dough blade on your food processor. Add Flour and Salt and pulse a few times to aerate. Slowly add the yeast mixture to the flour with the food processor on and mixing. Allow each addition of the yeast mixture to be fully absorbed before adding more.

Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.

[caption id="attachment_144" align="alignleft" width="300" caption="Coat the inside of a large bowl with…

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Grandmother’s Sausage, Red Onion, and Red Pepper Pizza with Gluten Free Crust

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Categories: Main Dishes & Meats

Servings: 5

INGREDIENTS:

16 ounces Bob’s Red Mill Gluten Free Pizza Crust

2 large eggs

1 1/2 cups warm water

2 Tablespoons olive oil

15 ounces can of Pastorelli Pizza Sauce

1 package Jennie O Sweet Italian Turkey Sausage Links, cooked, and sliced in thin slices

1 small red bell pepper, cored, seeded, and sliced in very fine slices

1 small red onion, sliced very thin

1/4 cup Fontina cheese, shredded

1/4 cup Asiago Cheese, shredded

1/4 cup Mozzarella cheese, shredded

1 Tablespoon oregano, dried

DIRECTIONS:

1. Prepare crust according to package. Cook sausage on stove top, and then slice into thin pieces.

2. Spread contents of Pizza Sauce evenly on pizza crust from the oven. Layer sausage slices around pizza. Sprinkle Fontina cheese and Asiago cheese over the sausage.

3. Spread red onion and red pepper evenly around the pizza. Sprinkle with mozzarella cheese. Evenly sprinkle oregano over the top of the cheese.

4. Bake at 425 degrees for 16 minutes or until cheese is bubbly and slightly browned.

5. Remove from oven. Let pizza sit for 10 minutes before slicing with a pizza cutter or scissors.

Source: Grandmother’s Recipes– Recipes from the Vault

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

 

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