Wednesday, February 13, 2013

Gluten Free Chicken Fingers

As for the one who is weak in faith, welcome him, but not to quarrel over opinions. One person believes he may eat anything, while the weak person eats only vegetables. Let not the one who eats despise the one who abstains, and let not the one who abstains pass judgment on the one who eats, for God has welcomed him. Who are you to pass judgment on the servant of another? It is before his own master that he stands or falls. And he will be upheld, for the Lord is able to make him stand. One person esteems one day as better than another, while another esteems all days alike. Each one should be fully convinced in his own mind. - Romans 14:1-23

Gluten Free Chicken Fingers

  • 1 Cup Hazelnut Flour (I imagine almond flour would work as well, though I have never tried it.)
  • 1 tsp Granulated Garlic
  • 1 Tb Italian Seasoning
  • Salt and Pepper to Taste
  • 1 Large Boneless Skinless Chicken Breast
  • 1 Beaten Egg
  • Extra Virgin Olive Oil      


  1. Preheat the olive oil in a skillet. 
  2. Combine hazelnut flour, garlic, seasonings and salt and pepper in a bowl and set aside. 
  3. Cut chicken into desired size pieces.  Gently tenderize chicken pieces to ¼  to ½ inch thick. 
  4. Immerse chicken in egg wash.  Place egg coated chicken into hazelnut mixture and coat thoroughly.  
  5. Gently set chicken into the preheated pan with oil, be sure not to over crowd the pan.  Brown chicken on both sides and then place on a cookie sheet and bake at 350 degrees for 10-15 or until chicken is cooked through.  

Tuesday, February 12, 2013

Tangy Tomatillo Salsa

I tend to make fresh Pico de Gallo (Or Simple Summer Salsa) on a near weekly basis.  I have gotten bored with the same old combination and tiring chopping and was not going to make it at all tonight.  The bottle of Chi Chi’s salsa looked mighty fine to me.  However, as I was clearing my counters to start cooking, I found I still had three lonely tomatillos waiting to be called to duty.  How could I let these little green balls, swaddled in their husks down by ignoring them for one more meal?  So, Tangy Tomatillo Salsa was born.  Welcome to the world Tangy Tomatillo Salsa, you are loved by all in this house and I am sure many others to come.

Other things I have learned today:
  • Holding a three day old baby can be great therapy.
  • No need to apologize for who you are.  If they don’t like you, saying sorry won’t change that.
  • Emily likes to turn off all the lights in the house and relax in the living room as a family.  Why?  That is yet to be discovered, but it is very nice to have the hum of electricity silenced for a bit.
  • Everybody is busy.  Just too darn busy all the time.  Everybody.  Go make some salsa and relax.

Tangy Tomatillo Salsa

  • 3 Tomatillos (With husk removed and sticky outside rinsed clean)
  • 2 Red Tomatoes
  • ¼ - ½ Red Onion
  • 4 Cloves Garlic
  • 1 Green Pepper
  • 1 Handful Chopped Fresh Cilantro
  • Juice from one Lime
  • Salt to taste

Chop all vegetables in one inch or smaller chunks.  Pulse in food processer until desired texture is reached (I like a bit of chunk in mine).  Place in large bowl and stir in cilantro, lime juice and salt.  Serve with blue corn tortilla chips (or your favorite) and enjoy!  

Thursday, February 7, 2013

Shrimp in a Bacon and Tomato Sauce

I did not know what to make for dinner today, so today I played Chopped.  
My basket ingredients were:

Canned Tomatoes

(Yes, I know I went easy on myself.  I did want my family to eat the food after all.)

And the results:

Shrimp in a Bacon and Tomato Sauce

  • 6-7 Slices of Bacon, diced
  • 6 Cloves of Garlic, minced
  • 1 Stalk of Celery, diced
  • 1 Small Shallot, diced
  • 1 Small Onion, diced
  • ½ Cup White Wine
  • 1 28oz Can Crushed or Diced Tomatoes (depending on how chunky you would like the dish)
  • Handful of Fresh Parsley, chopped
  • Handful of Basil, chopped
  • 1 TB Crushed Red Pepper
  • Salt and Pepper to Taste
  • 2lbs of uncooked Shrimp, peeled and deveined
  • Brown Rice Pasta for serving

  1. Place diced bacon in a large preheated skillet or Dutch oven on medium heat.  Add garlic, celery, shallot and onion once the bacon grease begins to form.  Continue until bacon is cooked.
  2. Add white wine and cook on low/med for about 2min.
  3. Add tomatoes, crushed peppers and herbs.  Simmer together to let flavors marry.
  4. Place the shrimp in the sauce and continue to simmer until the shrimp is cooked.
  5. Serve with pasta or rice and enjoy!