Peruvian-Style Chicken

My son is currently serving as a missionary for the Church of Jesus Christ of Latter-day Saints in Peru.  We were so excited to try this new recipe, and taste something similar to what he normally eats!  It's so flavorful and aromatic!  My sister-in-law shared the recipe with me.  It's from Danielle Walker's book "Against All Grain."

Spice Rub:

1 teaspoon butter

1 ½ tablespoons paprika

1 tablespoon ground cumin

2 teaspoons fresh lemon juice

1 teaspoon sea salt

½ teaspoon pepper

½ teaspoon oregano

3 cloves garlic, minced

2 tablespoons vinegar

Chicken:

4 lbs chicken pieces*

3 sweet potatoes, diced

3 small sweet onions, quartered, then quartered again

2 yellow bell peppers, sliced

1 clove garlic, minced

2 teaspoons olive oil

¼ teaspoon sea salt

¼ teaspoon pepper

1 lemon, sliced

handful of fresh cilantro

1.     Preheat oven to 425º

2.     Combine the ingredients of the spice rub in a small bowl.

3.     Rinse and dry the chicken pieces, then generously rub them all over with the spice rub.

4.     Place the sweet potatoes, onion, bell peppers, and garlic in a roasting pan or 9-by-13 inch baking dish.  Drizzle the olive oil over the vegetables, season with the salt and pepper, then toss to coat.

5.     Arrange the chicken skin side down over the top of the vegetables. Place the lemon slices on top.

6.     Roast for 20 minutes, then turn the chicken pieces over and stir the vegetables.  Continue roasting for 20- 25 more minutes, until the chicken skin is crisp and the vegetables are cooked through.  Garnish with cilantro.

Note:  I used 8 chicken thighs - bone in, with skin on

Pressure Cooker Pot Roast

The pressure cooker is my new favorite way to make pot roast!  It's so tender and delicious!  The seasonings in this recipe are spot on and the flavor of the gravy comes out perfect!

3 - 3 1/2 lb beef roast
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1 - 2 small onions, quartered
2 tablespoons butter
1 tablespoon balsamic vinegar
1 tablespoon GF Worcestershire sauce
2 cups water
2 GF beef bouillon cubes

Mix together salt, Italian seasoning, garlic powder, onion power and pepper on a plate.  Roll roast into seasoning mixture.  Turn pressure cooker on to the saute setting and heat 1 tablespoon olive oil until hot.  Sear roast on all sides for 30-60 seconds.  Remove roast and set aside.  Deglaze bottom of pan with butter and add onions.  Saute onions.  Add balsamic vinegar, Worcestershire sauce, water and beef bouillon cubes.  Turn off pressure cooker.  Place pressure cooker trivet on top of onions and put roast on trivet.  Cook on meat/stew setting for 70 minutes.  Let it natural release for at least 20 minutes.

My family likes carrots cooked with pot roast, so at this point I pull out the pot roast and cover it with tinfoil.  I add a large bag of baby carrots to the liquid and set the pressure cooker to cook on high for 4 minutes.  Release manually and remove carrots.

Use the juices to make gravy.  Remove the onion pieces.  Turn pressure cooker on to saute.  Make a cornstarch slurry with corn starch and water.  Add slurry to the boiling liquid until the gravy is the consistency you like.  Salt and pepper to taste.  (I make the gravy by taste and will add salt, pepper, beef bouillon, and water according to taste.  If it needs more flavoring I add beef bouillon.  If it's too strong I add water, then possibly more cornstarch slurry to get it back to the thickness I like.)

Beef Enchiladas with Red Sauce

This is my family's new favorite enchilada recipe!  Thanks to my neighbor Emily Flynn!  The flavor of the meat, combined with the cheese's and sour cream is delicious!  The Pepper Jack cheese adds a little touch of heat, but isn't too spicy at all.  We're going to double the batch for our family next time because we have a house full of teenage boys, who love it!  Don't be afraid of the amount of ingredients.  It's really quick to put together.

1-2 tablespoons extra virgin olive oil                                                

1 lb ground beef                                                                                          

1 medium onion, minced                                                                                           

3 cloves garlic, pressed                                                                             

1 green pepper, finely chopped                                                          

1 tablespoon chili powder                                                                     

2-3 teaspoons cumin                                                                                  

½ teaspoon coriander                                                                               

½ teaspoon oregano

½ teaspoon pepper

¾ teaspoon salt
1 cup sour cream, plus more for garnish if desired

Juice of 1 lime – a small squirt

1 cup shredded Pepper Jack cheese (or any cheese)

2 tablespoons chopped parsley or cilantro, plus more for garnish

1 8 ounce can tomato sauce

10-12 small gluten free tortillas or corn tortillas

1 – 2 (10 ounce) cans of your favorite red enchilada sauce  (I like Old El Paso)

2 cups shredded cheddar or Colby Jack cheese

Preheat oven to 350º.  Heat oil in a large skillet over medium heat.  Add ground beef, onion, garlic, green pepper, chili powder, cumin, coriander, oregano, black pepper, and salt and cook until onion is translucent and the meat is fully cooked.  Removed from heat.

Stir in sour cream, lime juice, Pepper Jack cheese, parsley or cilantro, and tomato sauce.  Place ¼ cup filling on each tortilla, roll up, and place in pan.  Top with enchilada sauce and then cheddar or Colby Jack cheese.  Bake uncovered 20-25 minutes, or until cheese is melted and bubbly.  Serve with a dollop of sour cream and chopped parsley or cilantro, if desired. 

Almond Poppy Seed Muffins

Almond Poppy Seed muffins are one of my favorites!  I've missed being able to eat the Costco muffins, so I decided to create one myself!  Wahoo!  These muffins are fluffy and delicious!

1 1/2 cups all purpose GF flour
1/2 cup brown rice flour
1 teaspoon xanthan gum
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon poppy seeds
1 egg, slightly beaten
3/4 cup milk
1/2 cup sour cream
4 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Preheat oven to 375º.  Melt butter in a small cup or bowl.  In a medium bowl, combine flours, xanthan gum, sugar, baking powder, salt and poppy seeds.  Mix.  In a small bowl, beat egg until slightly beaten.  Add egg, milk, sour cream, butter, vanilla and almond extract to the dry ingredients.  Mix until combined.  Bake for 14-17 minutes until it begins to brown on top, and a toothpick inserted comes out clean.  Makes 12 muffins.

Lemon Strawberry Cupcakes

These cupcakes are refreshingly delicious!  The fresh lemon flavored cupcakes with the sweet strawberry frosting is super yummy!  The homemade strawberry freezer jam in the frosting makes it taste really fresh!

3 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
Zest of 2 lemons
3 tablespoons fresh lemon juice
1/2 pint buttermilk

Preheat oven to 325º.  Line muffin tins with 24 liners.
In a small bowl combine GF flour, xanthan gum, baking powder, and salt.
Cream butter and sugar in an electric mixer.  Add eggs, beating one at a time until combined.  Add lemon zest, fresh lemon juice and buttermilk.  Mix until combined.  Add flour a little at a time, until combined.
Divide batter among cupcake liners.  Bake at 325º for 20-25 minutes, until a toothpick inserted comes out clean.  Cool completely.

Strawberry Frosting:

1/2 cup butter, softened
1 teaspoon vanilla
1/2 cup Strawberry Freezer Jam
3 tablespoons milk
6 cups powdered sugar

Add softened butter, vanilla and strawberry jam to a mixing bowl and mix until completely combined.  Add half the powdered sugar and mix until it's incorporated, then add the rest.  Mix until incorporated and add milk a tablespoon at a time, until it's the right consistency.  Spoon into a frosting bag using a 1 M tip.  Swirl frosting around on top of each cupcake.

Banana Blueberry Muffins

These banana muffins are deliciously moist!  I think the blueberries add a delicious flavor, but they would be great without them too.

2 cups featherlight flour
1 teaspoon xanthan gum
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 bananas, mashed
1/4 cup oil
1/2 cup applesauce
2 eggs
1 teaspoon vanilla extract
1 cup frozen blueberries, chopped

Preheat oven to 375º.  Combine GF flour, xanthan gum, sugar, soda, salt, cinnamon and nutmeg in a large bowl.  In a separate bowl mix together mashed bananas, oil, applesauce, eggs and vanilla.  Stir until well blended, then stir into dry ingredients until moistened.  Gently stir in blueberries.

Spoon batter into muffin cups that have been coated with cooking spray.  Bake for 12 - 15 minutes or until golden brown.  Makes 12 - 16 muffins.

Note:  You can substitute plain yogurt for applesauce

Corn Chowder

4 - 6 cups corn, frozen or fresh

2 cups potatoes, diced
1 large onion, diced
1 1/3 cups water
1 teaspoon pepper
8 GF chicken bouillon cubes
7 cups milk, divided
4 tablespoons butter
1/2 cup featherlight flour

In a large saucepan combine fresh or frozen corn, potatoes, onion, water, pepper and bouillon.  Bring to a boil, reduce heat and simmer until vegetables are soft.  Stir in 6 cups milk and the butter.  Bring to a boil.  Combine 1 cup milk and 1/2 cup flour and whisk until smooth.  Stir milk & flour mixture into the soup.  Boil 1 minute until thick and bubbly.

Pressure Cooker Beef Stew

I love a nice warm bowl of Beef Stew on a cold winters day!  This recipe is great because you can serve it as a stew, or as a gravy over mashed potatoes!  It's adapted from a recipe by Wendy Paul.

2 pounds stew meat
28 ounces crushed tomatoes, (or stewed tomatoes that have been blended)
1 cup light grape juice
2 cups sliced carrots, (1/2 inch slices)
1 cup celery, diced
1 medium onion, diced
1 GF beef bouillon cube
1 cup water
2 bay leaves
1 teaspoon minced garlic
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
Mashed potatoes (optional)

Place stew meat in electric pressure cooker.  Add tomatoes, grape juice, carrots, celery, and onion.  Dissolve 1 GF beef bouillon cube in 1 cup of water by placing in microwave for 1 minute on high.  Pour the broth in the pressure cooker.  Add bay leaves, garlic, oregano, basil, salt and pepper. 

Place lid on top and secure.  Cook on high pressure for 25 minutes.  When time expires, let the pressure release naturally for 10 minutes, then use the quick release method.  Put stew on simmer. 

In a small bowl mix the cornstarch and water.  While stirring, gradually pour into the stew to thicken.  Serve in a bowl as a stew, or over mashed potatoes.

Hot Fudge Sauce

1 can evaporated milk
2 cups sugar
3 ounces semi sweet chocolate (Bakers chocolate 1 oz squares)
1 cube butter
1 teaspoon vanilla

Put evaporated milk, sugar and chocolate into a medium saucepan.  Cook on medium heat and bring to a boil stirring constantly.  Once it starts to boil, reduce the heat and simmer for 15 minutes, while stirring constantly.  Take off the heat and add butter and vanilla.  Whisk together and serve.

Carmel Sauce

1 lb butter
2 lbs brown sugar
2 cans sweetened condensed milk
2 cups corn syrup
2 tablespoons vanilla

Melt butter in a saucepan.  Add the brown sugar, sweetened condensed milk and corn syrup.   Bring to a boil, stirring constantly.  Take off heat and add 2 tablespoons vanilla.  Refrigerate.