Almond-Crusted Chicken

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

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.

 

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!

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.

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.

Spiced Pumpkin Bread (Gluten Free and Dairy Free)

Perfect bread for the Season!  Pack in lunch boxes or serve as an after-school snack.

Ingredients:

2 cups flour

5 teaspoons pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin

1 cup brown sugar

1/2 cup apple juice

2 large eggs

2 Tablespoons vegetable oil

1 teaspoon vanilla

 

Directions:

1.   PREHEAT oven to 350° F.

 2.   SIFT flour, Pumpkin Spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Apple Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened.  Spoon into lined 9 x 5-inch loaf pan. (Reynolds Wrap Non-Stick foil)

 3.   BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Take out of pan and cool with foil still on bread for 10 minutes; remove to wire rack to cool completely. 

 

Related Articles

Pumpkin and spice and everything nice.

Chocolate chip pumpkin bread

For the Love of Pumpkins

Pumpkin Palooza

 

 

 

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 Raspberry Walnut Muffins Gluten-Free, Dairy-Free

Makes 12 muffins

 

INGREDIENTS:

1 cup raspberries, cleaned and halved

1 cup Gluten Free All Purpose Baking Flour

1 Cup almond meal/flour

1/2 cup sugar

4 teaspoons baking powder

1/4 teaspoon salt

1 large egg

3/4 cup coconut milk  plus 2 Tablespoons

1/4 cup melted butter

1/2 cup walnuts, chopped

 

DIRECTIONS:

1.  Heat oven to 400.   Line a 12-muffin pan with paper muffin cups.

 

2.  Rinse and drain raspberries. In a mixing bowl, combine the flour, sugar, baking powder, and salt.

In another smaller bowl, whisk egg with the milk. Add the egg and milk mixture to the dry mixture along with the melted butter. Mix lightly to combine, just until ingredients are moistened. The batter will be somewhat lumpy.  Sprinkle raspberries and walnuts over the batter and gently fold into the batter. Spoon into the prepared muffin pans.

3.  Bake for 18 to 21 minutes, until a cake tester or pick comes out clean when inserted into the center of a muffin.  Enjoy!

 

Related Articles

Gluten Free Snickerdoodle Cookies

Four Seasons Chicago

Paleo/Gluten Free Banana Bread

Gluten Free Fudge Brownies

 

 

 

©Jamie Nowinski 9/10/2012

©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.

 

I knew coffee was a wonderful beverage that I must have in the morning, afternoon, or any time, however, I did not know I could use it for so many other purposes. This is a great article with useful tips and directions on how to use coffee for more that just a pick me up beverage.
Please be sure to visit the original post at http://theafterburnsg.wordpress.com/2012/08/29/wow-who-knew-all-the-things-you-could-do-with-coffee/

theAfterBurnSG

To many, that morning cup of coffee is a ritual — an obsession, even. A solid 80 to 185 mg of caffeine per cup can kick start a morning, and it’s got even more benefits beyond the jolt. Each day 100 million American adults drink the elixir that’s been linked to improved mood, a lowered risk of some cancers, and increased calorie burn. Think coffee has no place past the mug? Here are some sneaky ways to get it into any diet.

1. Energy Smoothie

When iced coffee doesn’t do the trick, blend some Joe in a smoothie. Try a “ban-offee” version by blending ¾ cup of cooled coffee, a frozen banana, ¼ cup milk (of your choice), and a touch of maple syrup for a jolt with banana’s superfood powers. Extra perk: The potassium in bananas helps to replenish electrolytes lost from a night of boozing.

2. Coffee Muffins

View original post 1,032 more words

Gluten-Free Snickerdoodle Cookies

My doctor told me that if I wanted to stop the constant stomach-ache and bloating, I would need to stop eating dairy and gluten.  I have been working on this for the last few months, and I have seen a difference.

Shopping for gluten-free/dairy free products is expensive and not always very tasty.  I decided to experiment with some of my time-tested recipes and see if I could make them gluten-free.  Here is one of my first and tasty tries. 

I love Snickerdoodle cookies. In the past, I used the recipe I found on the Betty Crocker website.  This gluten-free recipe for Snickerdoodles is a version of that Betty Crocker recipe. They are tasty, and they would make a great treat to bring to parties.  No one needs to know that these cookies are gluten-free. They are so good!

Ingredients:

1 1/2 cups sugar

1/2 cup butter

1/2 cup shortening

2 large eggs

2 3/4 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

2 teaspoons ground cinnamon

 

Directions:

 

1. Heat oven to 400ºF.

2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in Gluten Free Flour, cream of tartar, baking soda and salt.

3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

 

Makes 3 dozen cookies

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.

 

This Samgria looks and sounds amazing! A great summertime drink with a party just waiting to happen. Check out this and more at Sweat Like A Girl.

Enjoy!  🙂

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.

Yummy strawberry muffins that are easy to make and pretty to look at on the table. I would like to make blueberry muffins from the many blueberries I found on sale this week. Excellent post! Thanks Jennirific! 🙂

Related Articles:

Amazing Berry Muffins

Naked Strawberry Muffins

Grandmother’s Chocolate, Chocolate Chip Muffins

Honey Blueberry Muffins

 

 

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.

 

Jennirific

A week’s vacation in Michigan at the lake was blissfully relaxing.  Meal Planning on Vacation made kitchen work easy, so easy in fact we found time to make breakfast muffins!  After a hard day’s work picking fruit with the kiddies, we hit the mixing bowl and turned out tasty treats.  An overabundance of strawberries directed our fruit of choice, but most berries or stone fruit should substitute wonderfully.  Pick your favorite and whip up a batch of sweet muffins for the ones you love!

INGREDIENTS: 

• 2 cups All Purpose Flour

• 1 Tbsp Baking Powder

• 1/4 tsp Salt

• 1/2 cup Sugar

• 1/2 cup Butter, melted

• 1 Tbsp Vanilla

• 1 cup Buttermilk

• 1 Egg

• 1 cup Medium Diced Strawberries mixed w 2 Tbsp Sugar

METHOD:

1. Preheat the oven to 400 and prep your pans (we made mini muffins in silicon pans)

2. Chop your fruit of choice and mix with 2 tablespoons of sugar

View original post 84 more words

Grandmother’s Ginger Lemonade

This refreshing beverage was originally posted by Grandmother Wisdom in March of this year.  Lemonade is a great drink for anytime of the year, but it is especially good in the summertime to cool off on those steamy days.

Please click the link for the recipe, and make some of Grandmother’s Ginger Lemonade, today! Enjoy.

http://grandmothermusings.com/2012/03/18/grandmothers-ginger-lemonade/

Grilled Dill Carrots

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.