Chicken with Creamy Wine Sauce

What to make for dinner? I had the following on hand:
chicken breasts, half bottle white wine, 1 cup heavy cream, some mushrooms that needed to be eaten tonight or thrown out, potatoes, lettuce and carrots.

I tossed the chicken into the frying pan and added 1/4 cup butter. Cooked that until the chicken was nearly done and then tossed in the shrooms and the remainder of the wine. In the meantime, I had chopped the potatoes into chunks and boiled them until soft and ready to mash.

Once the chicken was cooked through and the wine had reduced and thickened a bit, I dumped in the cream and stirred to mix, then simmered for 4 minutes. While this was simmering, I mashed the potatoes with the other 1/4 cup butter and a bit of milk and then dumped in a good amount of grated parmesan cheese. ::cue drooling::

Each plate received a nice mound of potatoes and was then topped with some chicken, mushrooms, and that incredibly delicious creamy wine sauce. I finished this off with a good amount of grated parmesan and served with side salads.

Super easy to make (entire meal took 20 minutes from start to finish) and fantastic tasting. If you were to create something like this for your next dinner party, no one would believe it is such a quick and easy meal to prepare. I guarantee this!

And of course, it's gluten-free, but no one would ever guess that. It's just nirvana on a plate. Anytime you simmer meat in wine and toss in some heavy cream you're bound to get something decadent and sensual. Yum.

I wonder if there are any leftovers....

Wow, it's been nearly a year!

I can't believe it's been this long since I've blogged here. Time has definitely flown by. There is much to tell, so sit back and enjoy the ride.

I'll be changing this blog to glutenfreegyrl.com over the next month or so. I'll redirect this domain so you'll still get to the same place, but you might want to update your bookmarks.

My gluten-free mixes will be launched next month. I've got health department approval and an off-site facility for storage and shipping so we're ready to go. Glutenada is the name of the company and I think you'll be thrilled with the mixes we'll be starting with. They taste so good, most testers could not tell they were gluten-free. Yummy and easy - what could be better?!

You can read more about Glutenada and the journey we've had to get this company off the ground here, Glutenada blog. Of course, we've got a website for Glutenada as well - website here. Needless to say, I'm pretty excited about this move and have Big Plans for where I'd like to be in the next few years. Here's a hint - Whole Foods!

So, that's it. A few major changes, a few minor changes. All in all, it was a great year and I'm looking forward to seeing what the future brings.

GF Dry Mixes

I've had several folks ask me when my dry mixes will be available and what I'll be offering.

Because the Spoon Fudge has taken off so quickly, I'm a bit strapped on time right now, so it's looking like the first quarter of next year before these mixes will be available. I'm hoping by mid-end of February to have at least a few out, if not all of them.

Currently I'm looking at the following:

Brownies
Chocolate Sheet Cake
Buttermilk Pancakes/Waffles
Hush Puppies
Fried Chicken Coating
Cornbread
Carrot Cake
Buttermilk Biscuits

In addition, I'll be compiling my favorite recipes and I hope to offer a GF cookbook that can be downloaded and printed out for a reasonable fee. I love to cook - I grew up in a large family where every meal was homemade and I've managed to take my favorite childhood and pre GF recipes and make them into something that is fantastic and fabulous. Living GF doesn't mean blah, blechy foods!

If you're interested in being notified when I release the cookbook and/or mixes, please drop me a comment and I'll add your name to the list. Thanks for your support! I'm excited to be able to offer what I feel will be the tastiest and most economical GF mixes available! :D

Easy Fried Rice

My family loves Chinese food. But being a celiac, I can't just up and go into any Chinese restaurant. I'd be afraid to even BREATH the air in there. Zoikes!

So, I've devised a few recipes that get me past my chinese cravings - this is one of them. With or without the chicken, this is a full meal and one we eat every 2 weeks or so. It's a huge hit to everyone who is here to eat it and makes an excellent comfort food!

Easy Fried Rice
5 cups cooked, cooled rice
10 slices bacon
3 eggs, lightly beaten
1 bag frozen peas and carrots, about 1.5 cups
GF Soy Sauce
1 lb Chicken Breast, if desired

Fry the bacon in your wok or skillet until crispy and crumble. Leave the grease and bacon in the pan and add your eggs, sitrring to prevent scorching and cook until nearly set. Dump in the rice and stir well to coat with bacon/grease/egg mixture.

I usually add about 1/4 - 1/2 cup of soy sauce, depending on how much rice is in there. Stir to coat and add peas and carrots. Cotinue cooking until veggies are cooked through and then serve. Delish!

If you want a more meaty dish, cut the chicken breast into thin slices and toss in with the cooked bacon before adding the eggs. Stir until cooked through and then add the eggs and follow the rest of the recipe.

Enjoy this tasty treat! I'll get a photo the next time I make it (later this week).

Coming next - Chicken Pot Pie. Yum!

Coming Soon...

Here are a few of the recipes/dishes coming your way soon.

Southern Fried Chicken (first time I made this, I about peed my pants in delight. SO tasty)

Hush Puppies (to go along with that southern fried chicken!)

Southern Fried Catfish - yeah, we like the south here

Veal Marsala - been missing Italian? This will cure that.

Chicken Marsala - because just veal marsala isn't enough!

Veal Scallopini - sheer heaven on your fork.

Chocolate Sheet Cake - no one will guess it's GF. The BEST chocolate cake. Ever!

Keep an eye out for these and many, many more down home cooking recipes from GF Daily.

Tom Sawyer Gluten-Free Flour

As you can see, I've been pushing Tom Sawyer Gluten-Free Flour. Why? It's quite simple.

No, I'm not in any way affiliated with this company nor am I paid to peddle their flour. I simply believe, after years of using and creating other GF flour blends, that this flour is hand's down the best GF flour on the market today.

The company claims you can do a cup for cup replacement in your non GF recipes and after extensive use of their flour, I agree! I'm now able to pull out my old cookbooks and once again bake up some tempting treats.

I'll be creating and selling a line of dry mixes in the coming future and the flour blend that will be used for these will be Tom Sawyer.

If you're fortunate enough to live in the Phoenix area, swing by Picazzo's Pizza for the BEST GF pizza, bar none. This is where I was first introduced to TS GF Flour and my love affair with the chewy and heavenly Picazzo pizza began.

All the recipes I post will use Tom Sawyer Gluten-Free Flour. If you don't feel like ordering from them and want to use your own blend, please do! I cannot guarantee results as there are so many different blends out there, it's impossible to determine just how your particular blend will pan out.

Enjoy and please do order at least one small bag to see what you think. I believe you will not be disappointed!

Lavender Infused Chicken Cordon Bleu

I use lavender in cooking and baking as my mom grows it organically and I have so much of it, why not eat it!

I was in the mood for something a bit out of the ordinary a few months back and after some thought, decided to do a lavender infused chicken cordon bleu. My family loves chicken cordon bleu (even w/out the breading) and it seemed the perfect recipe to add a bit of zest to.

Enjoy!

Lavender Infused Chicken Cordon Bleu
served with mashed red potatoes and vegetables

4 chicken breasts, boned and skinned
4 slices of swiss cheese
4 ounces sliced ham
1/2 cup flour **
herbed salt blend to taste (I use a lavender blend - so incredibly yummy!)
3 Tbls oil (olive oil is superb for this dish!)

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Pound chicken until flat. Sprinkle inside with herb blend to taste, aprox 1/4-1/2 tsp for each breast, and rub into meat.
Mix flour with 1 tsp herb blend and whisk to blend.

Lay one slice swiss cheese on each breast and cover with 1 ounce thinly sliced ham (shaved deli ham is perfecto!). Then roll or gather the chicken breast to fully enclose cheese and ham and tie shut with cooking string or fasten with toothpicks or wooden skewers.

Roll each into the flour mixture until thoroughly coated and fry in a hot skillet with oil until golden brown on all sides. Remove from skillet and place into shallow baking dish (pie plate will work perfectly) and cover with foil.

Bake at 350 for 25-30 minutes, or until juices run clear.

Serve with Honey Mustard sauce (recipe to follow) or plain. The flavor of the chicken and ham and cheese is accentuated by the herb blend - simply marvelous!


Honey Mustard Sauce
1/4 cup mayonnaise, NOT Miracle Whip
2 Tbl stone ground mustard
2 Tbl honey
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Mix all together and referigerate for at least 2 hours for flavors to meld. Spoon over chicken to serve. Delicious!


**I use Tom Sawyer Gluten-Free Flour for ALL my baking needs. If you choose to use another GF flour blend, you'll need to add xanthan gum as needed. Please check with your flour recipe to see proper amount to use.

Sweet and Sour Chicken

This is a delicious dish - nothing beats homemade! Because this sweet and sour sauce is homemade, it's not the fake red that you're likely used to. Tastes just as good (actually BETTER!) than everything store-bought though.

Sauce...
1/2 cup reserved pineapple juice
1 cup sugar
4 Tbl corn starch
1/2 cup white vinegar
4 tsp soy sauce
1/2 cup water
2 tsp chinese 5 spice
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Mix all ingredients and bring to slow boil. Simmer and continue cooking for 2 minutes for full flavor meld.


Chicken Portion...
1 pound boneless, skinless chicken breast - cut into 1" pieces
1/2 cup potato starch (*)
1 tsp chinese 5 spice
3 Tbl vegetable oil
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Vegetables...
suggestions: green, red, yellow peppers; onions, water chestnuts, broccoli, snow peas, sugar snap peas, etc
1 can pineapple chunks, reserve juice
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Toss chicken pieces in potato starch (*) and chinese spice until well coated. Fry in wok or skillet with the oil, stirring often to prevent browning, until outside is cooked, middle is pink.

Add vegetables and continue cooking until chicken is cooked through (juices run clear - no pink in middle).

Pour sauce over chicken and vegetables. Stir and serve over white rice (we prefer Jasmine rice).

Gluten-Free Fig Newtons

I really mis Fig Newtons. Paul Newman makes a wheat-free fig newton, but of course, they contain rye. So, they are off limits to us GF'ers.

I tried to ignore the little voice inside that kept screaming "I want fig newtons!" but it never seemed to die down. It's unfortunate that my parents were involved in food co-op years ago and used to purchase whole wheat fig newtons by the case. Wow. Those things were totally awesome. Rich. Chewy. So incredibly delicious. Sigh.

The other night I'd finally had it and embarked into the kitchen around 1am to whip up a fig newton recipe. The result - sheer and utter yumminess. Maybe not *exactly* like the fig newtons of old, but let's face it - what GF food is an exact replica of it's gluten-filled counterpart?

If you're craving fig newtons - these should fit the bill! The soy flour gives a chewy and rich texture while the potato flour helps to create a stiffer dough. I recommend using Tom Sawyer's Gluten Free Flour for this and any other recipe I create. I'm not affiliated with that company but I do think they make, hands down, the BEST GF flour on the market today. I buy the stuff in bulk!

Fig Newtons

12 ounce figs, chopped
1 cup water
1/4 cup sugar
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mix these together and microwave until mixture boils and thickens, stirring every 30 seconds. Set aside.

1 cup brown sugar
1/2 cup butter
1/4 cup shortening
2 eggs
1 tsp salt
1 tsp soda
2 cups flour **
1 cup soy flour
1/3 cup potato flour (NOT starch)
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Heat oven to 375F - grease 13x9 cake pan
Mix sugar, butter, shortening, eggs, salt, and soda until light and fluffy.
Add flours and stir until blended.

Divide dough into two equal sections and pat down first half into the bottom of the cake pan until it's evenly covering the surface of the pan. Spread the fig mixture over the top of this layer making sure it's spread evenly across the dough. Pat out the last section of dough onto a sheet of waxed paper until it is large enough to cover the fig layer completely. Lay this on top of the fig layer and gently press down to seal the layers together.

Bake for 20-25 minutes or until golden brown. Let cool and then cut into squares of desired size.

These resemble "real" fig newtons more when they are left in the open air for a few hours to dry out a bit. Simply yummy!

**I use Tom Sawyer Gluten-Free Flour for ALL my baking needs. If you choose to use another GF flour blend, you'll need to add xanthan gum as needed. Please check with your flour recipe to see proper amount to use.

Welcome to the Gluten-Free Daily!

Welcome to Gluten-Free Daily. This site will contain recipes and information concerning the gluten-free lifestyle and celiac disease.

If you're here, you have likely been diagnosed with Celiac Disease and you're thinking the path before you is dark indeed. Maybe it was some time ago, but amazing advances have been made in recent years and no longer is one forced to suffer alone!

Living gluten-free no longer means suffering from lack of any yummy food or companionship of others. There are so many persons diagnosed with CD nowadays, you're likely to not have time to keep up with the various groups, clubs, and get-togethers available to you!

If you're hungry for some good baking and delicious hard-to-tell-they-are-gluten-free recipes -- you've come to the right place! Enjoy :D