Overdue

This post is overdue, I know. My goal is to enter at least one recipe into my Tastebook each week and then blog it here. I owe you three this weekend. I am fairly certain there are no spelling errors here, but it IS midnight and we were up at 5:30am. (4:30 the day before!) I don't know how Dan is handling his schedule between his two jobs and the fire dept.- I'm barely handling it myself and I'm not working. Doing plenty at home, but nothing I get paid for! While I wait for him to come home from job #2, I'll post the first recipe of the weekend.

Michelle's Crispy Oven Fried Chicken

After searching the internet for just the right recipe and not finding it, I decided to come up with my own instead. And I am so glad that I did! Dan said it tasted like KFC, which, from him is a compliment! I chose not to figure exact measurements because it will never be the same, depending on how the chicken is cut.

boneless, skinless chicken breast- cut into strips and/or nuggets
olive oil
combination of rice and corn chex cereal, crushed (Evan loves to help with the crushing!)
salt
pepper
garlic powder

Prepare your three-step assembly line. First is a plate with the chicken, cut to desired size. Second, a bowl with olive oil in the bottom. Third, in a pie plate, combine crushed cereal with salt, pepper, and garlic powder, to taste. Be generous.

Take the chicken and dip in the olive oil, allowing the excess to drip off. Then, roll in chex mixture to coat. Arrange chicken pieces on greased baking sheet and bake at 450° for 16 minutes. Cut into one or two of the largest pieces to ensure that the chicken is cooked through. Enjoy!

Evan's Chili Garlic Party Mix

I finally figured out a party mix to satisfy both boys in my house. Enough flavor for Dan, but not too much for Evan. And I like it, too! Happy to have finally figured this one out- just in time for our Superbowl party tomorrow night! Here's the original at chex.com and here is my version...



2 c. Corn Chex cereal (62 g)
2 c. Rice Chex cereal (54 g)
5 c. Mike Sell’s Puffcorn Delites (54 g)
2 Tbsp. canola oil
1 heaping tsp. chili powder
1 heaping tsp. garlic powder

In a large microwavable bowl, mix cereal and “popcorn.” Drizzle with oil and toss until evenly coated.
In a small bowl, combine the chili powder and garlic powder. Sprinkle over cereal mixture and toss until evenly coated.
Microwave uncovered for 3 to 4 minutes, stirring after each minute, until crisp. Spread on waxed paper to cool. Store in airtight container.


I am really looking forward to our Superbowl party tomorrow. Just a couple of friends coming, but Evan is excited because he knows we're having a football party. AND I am serving all food that is safe for him. Can't wait to see how it all turns out! Trying out a couple of new recipes, too, so excited for that. I don't really care about football, but still looking forward to a fun time together. And a full day to have my husband at home. It doesn't happen often and his schedule just got even crazier, so extra thankful for the time we do have together!

Country Apple Coleslaw

I am very thankful that Evan is such a good eater. It is true that there are a lot of things that he can't eat because of his food allergies, but he truly is a good eater. He likes to eat. And he likes to eat a lot. I didn't really expect him to eat this coleslaw, but it was safe for him, so I let him try it. And he LOVES it! He calls it "cole-slot" and it makes me smile every time he asks for more. This recipe is super easy and comes from The Gluten-free Gourmet Cooks Comfort Foods by Bette Hagman.

Country Apple Coleslaw

¼ c. apple cider vinegar
3 Tbsp. brown sugar
¼ tsp. salt
10 oz. package of coleslaw
2 c. apples, chopped (do not peel)
½ c. raisins

In a microwavable salad bowl, combine vinegar, brown sugar, and salt. Microwave on high for one minute.
Add the remaining ingredients and toss well to coat. Chill or serve at room temperature.

A Couple of Favorites

Tonight I'm posting a couple of semi-new favorite recipes. But first, I have to post a picture of my favorite taste-tester!




Now for the recipes...

First is the absolute best Gluten-Free Biscuit Recipe I've ever come across! After a year long search and several failed attempts, I've finally found the one! I found it at http://www.food.com/recipe/gluten-free-biscuits-406047, but of course, I altered it slightly, so I'll post my version, too.

The Best Biscuits

4 Tbsp. Earth Balance margarine
1⅓ c. cornstarch
1¼ tsp. xanthan gum
1 Tbsp. baking powder
½ tsp. baking soda
2 tsp. sugar
½ tsp. salt
¾ c. rice milk
1 tsp. white vinegar

Preheat the oven to 375° and grease a baking sheet. Mix all dry ingredients in a medium bowl. Add rice milk and vinegar. Mix together well. The dough will be soft.
Drop 6 to 8 biscuits onto prepared baking sheet and bake for about 13 minutes, or until starting to brown.


I know the picture is not the best, but I was jumping for joy when I took it!

The next recipe has become a recent favorite. I made these muffins on Thanksgiving morning and have made them several times since. I altered the recipe for Sweet Potato Cranberry Muffins found in The Whole Foods Allergy Cookbook by Cybele Pascal to come up with these...



Pumpkin Cranberry Muffins

1/2 c. canola oil
3/4 c. maple syrup
15 oz. can pumpkin
3/4 tsp. pumpkin pie spice
1 1/4 c. (150 g) oat flour
1 1/4 c. (200 g) brown rice flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. Craisins

Preheat oven to 350° and grease muffin pan or fill with liners. Using an electric hand mixer set on medium, combine canola oil and maple syrup. Add pumpkin and pumpkin pie spice. Mix. In a separate bowl, combine the flours, baking soda, and salt. Add the dry ingredients to the wet and mix until just combined. Fold in Craisins.
Bake in the center of the oven 30-35 minutes for 12 regular muffins, or about 20 minutes for 24 mini-muffins.



Hope you enjoy these! We sure do!

Evan's No-Bake Cookies

Keeping up with my goal to complete my Tastebook this year and blog the recipes here, I'm posting a quick no-bake cookie recipe for your enjoyment. We've been enjoying them here! No-bake cookies aren't only good for the summer when you don't want to heat things up, but they are super quick and easy for when you are pressed for time! (And when aren't you??)

Evan's No-Bake Cookies

2 Tbsp. cocoa powder
1/3 c. sugar
1/4 c. Earth Balance margarine
1/4 c. plus 1 Tbsp. rice milk
1 1/2 c. gluten-free oats
1/4 c. soy butter (peanut butter substitute)
1 tsp. vanilla

Place cocoa powder, sugar, Earth Balance, and rice milk in a large microwave-safe bowl. Cook on high for 3 minutes, stirring after each minute. Stir in remaining ingredients. Mix well. Roll into small balls. Place on wax paper and refrigerate until firm.



I'm allergic to peanuts, too, so I have made these with sun-butter before, but since Evan's allergic to sunflower seeds, I had to use soy butter. I don't like the taste of it all by itself, but you don't notice it in the recipe. This was Evan's first time with the soy butter and he did just fine with it, thankfully! I'm excited that it worked for him because that opens up a bunch of other recipes that I'd like to try for him.

Chicken Enchilada Casserole

Okay, my link didn't work, but here is my version of the recipe.

12 corn tortillas
3 c. shredded salsa chicken (doesn't have to be salsa chicken, though)
1 c. frozen corn
½ green pepper, diced
1 14.5 oz. can diced tomatoes
1 14.5 oz. can diced tomatoes with green chiles
Daiya Cheddar Style Shreds, to taste

Place half of tortillas in a greased 9x13 baking pan. Layer with chicken, corn, green pepper, and diced tomatoes. Cover with remaining tortillas. Spread tomatoes with green chiles evenly on top. Cover with foil and bake at 350° for 35 minutes. Uncover, sprinkle with Daiya cheese and bake for another 10 minutes, or until cheese is melted.

Top with mashed avocado, if desired.

New Year, New Start

Okay, so I know I went MIA in September. And I'm sorry. Trying to keep on top of everything at home can get kind of overwhelming and I always feel like there are so many other things I should be doing other than this. But I think I have come to realize that this is important, too- it's time for me. Just me. It's actually one of my goals for this year to find my way here at least once a week.

Another goal is to complete my Tastebook this year, so I'll be posting links to the recipes here as I finish those up. The first one that I am giving you is Chicken Enchilada Casserole. I thought that Evan wouldn't eat anything mixed together, but I have come to discover that he just won't eat rice or ground beef. This is the first casserole he's had. He still kind of picks through it, but he does a pretty good job with it.

The original recipe was found here: http://www.food.com/282566

I had to get rid of the onion because it seems to give Evan major heartburn. Not sure if there is any allergy issue there, but might have him tested when we do all of that this summer. I think this link will work for my version. Someone let me know, please. Here it is: http://http//www.tastebook.com/recipe_books/639273-Recipes-from-Michelle?details_view=true



Well, Dan is finally home from job #2, so I think that'll be it for now. Hope your new year is off to a great start!