#gluten-free, Cooking & Entertaining Ideas, Easy Entertaining, Entrees

Easy Weeknight Entree – Crispy Pesto Chicken Thighs

Having a well-stocked pantry makes week night meals delicious and hassle-free.  Crispy Pesto Chicken Thighs come together quickly with To Market To Market’s Pesto & Pastabilities seasoning mix and a few staples from your pantry.

Recipe - Pesto & Pastabilities Crispy Chicken 2

Crispy Pesto Chicken Thighs

2-3 Tbs. Pesto and Pastabilities seasoning mix
1/4 cup Pine Nuts
1/2 cup grated Parmesan Cheese
1/3 cup Olive Oil
1 cup Panko bread crumbs (for a gluten-free version – use gluten-free panko)
Sea or Kosher Salt & Pepper to Taste
2-3 lbs. Boneless Skinless Chicken Thighs

Preheat oven to 400 degrees.

In a blender or food processor, process the Pesto and Pastabilities, pine nuts and Parmesan cheese together until it forms a smooth paste. Gradually add the olive oil and process until smooth. Season with kosher or sea salt and black pepper to taste.

Put the chicken thighs on a rimmed baking sheet lined with parchment. Brush the top of the chicken with the pesto mixture.  Mix the remaining pesto with the panko and spread over the chicken.

Bake for 30 minutes or until topping is brown and chicken is fully cooked.

Enjoy!

 

To Market To Market Pesto & Pastabilities is all-natural, gluten-free and sodium free.  Find it at a la Maison in Baldwinsville, NY or call 315-440-6637 to order.
#easy entertaining, #gluten-free, Cooking & Entertaining Ideas, Entrees, Healthy Eating, Recipe of the Week

Easy Korean BBQ Pineapple Pork Lettuce Wraps

Love this quick and easy fusion of flavor… a little Asian with a little Hawaiian barbecue.  A delicious and healthy weeknight option or a casual gathering with friends.

Korean-Pineapple-Pork-Lettuce-Wraps - my pic

Serves 6-8

Pork & Pineapple Recipe

  • One medium sweet onion, sliced vertically
  • 3 pounds of pork tenderloin
  • ½ teaspoon salt & pepper
  • ½ teaspoon ground ginger & garlic
  • 1 tablespoon Napa Valley Naturals dark sesame oil*
  • 1/2 cup canned crushed pineapple with juice
  • 1/2 cup Urban Accents Korean BBQ Taco Simmer Sauce*
  • 2 teaspoons Sriracha (optional)
  • Additional 1/2 cup of UA Korean BBA Taco Simmer Sauce* to add at end of cooking

Grilled Pineapple

Grilled Pineapple

  • 8 fresh pineapple rings – Canned pineapple works here too!

 

Lettuce Wrap Recipe

  • Butter or Iceberg Lettuce Leaves (12 large leaves)
  • Angel hair coleslaw mix
  • Shredded carrots
  • Greens onions
  • Grilled pineapple
  • Cauliflower rice or Steam White Rice (Optional)
  • Bourbon Barrels Foods Smoked Sesame Seeds*
  • Urban Accent Korean BBQ Taco Simmer Sauce* (to drizzle)
  • Sriracha Sauce (to drizzle)
  • Steamed Rice (optional as a side or in the lettuce wraps)

 

 Directions

  1. Season pork with salt & pepper. Place the pork and pineapple recipe ingredients in the slow cooker on low for 6-8 hours.
  2. Grill Pineapple –Spray grill pan with cooking spray. Grill 5 mins on each side or until nice grill mark on both sides.   (Alternative methods bake pineapple rings at 425 until caramelized (about 8 mins).
  3. Shred cooked pork and return it to the slow cooker – add extra ½ cup Korean BBQ Simmer Sauce. Cook on low for another 20-30 minutes or until heated through.
  4. Assemble the lettuce wraps as noted in the recipe above. Top with bourbon smoked sesame seeds and serve with steamed rice.

Korean-Pineapple-Pork-Lettuce-Wraps - my pic2

Additional Notes:

To make this in the slow cooker, add the pork + the marinade to the bowl of your slow cooker. Cover and cooking on high for 4-5 hours and on low for 6-8 hours. Finish the recipe as directed.

 

Swap out the lettuce for corn or flour tortillas – this recipe also make great pork tacos.

         

*Find these fine ingredients at à la Maison at 25 Syracuse Street, Baldwinsville, NY  13027.  Or call 315-440-6637 to order.

#gluten free recipes, #gluten-free, Appetizers, Cooking & Entertaining Ideas, Healthy Eating, Recipe of the Week, Triple Play Recipes

Fig Balsamic Vinegar Triple Play: Recipe #3 – Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette

Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette

As promised, here is a third recipe that uses flavorful fig balsamic vinegar.  We are actually going to use the extra Fig Balsamic Vinaigrette Dressing from the Autumn Harvest Rice Bowl to dress up a quick and delicious appetizer – Recipe #3: Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette.

Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette 2

Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette
16 Stems   Fresh Asparagus
4 oz.           Package of Thin Sliced Prosciutto
1 Tbls.        Extra Virgin Oil Olive*

Fig Balsamic Vinaigrette
4 Tbls      Orange Juice
4 Tbls      Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp       Dijon Mustard
¾ Tsp       Dried Thyme
¼ Tsp       Black Pepper
½ Tsp       Salt
½ Cup      Extra Virgin Olive Oil”

Make the vinaigrette:  Combine all ingredients in a small lidded jar.  (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils).  Shake until mixed and set aside.

Wash and trim woody ends off of asparagus.  (For larger stalks, you may want to use a vegetable peeler to remove the tougher skin at the bottom end).  Dry with a paper towel.  Tightly wrap each stem in a ½ piece of prosciutto, pressing firmly.

Preheat oven to 400 degrees. Place on a parchment lined baking sheet. Lightly brush the  of the asparagus tips with olive oil to keep them from drying out.  Roast until prosciutto is crispy and asparagus is tender and lightly brown.  About 15 minutes.

Remove from oven and plate.  Using a tablespoon, drizzle lightly with fig balsamic vinaigrette.  Serve immediately or at room temp.

You’ll have plenty of vinaigrette leftover to use when serving with your favorite salads, over roasted chicken and grains.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

#easy entertaining, #eating healthfully, #gluten-free, Recipe of the Week, Side Dishes

Eating Healthfully… Asian Cabbage & Kale Slaw

Asian cabbage and kale slaw 2

Nothing pairs with summer grilling like a great slaw.  Although I love the classic sweet mayo based coleslaw, I also find the lighter (and healthier) taste of this Asian slaw delicious and refreshing paired with fish or chicken.

Asian cabbage and kale

Asian Cabbage & Kale Slaw

4  Cups    Kale washed with ribs removedthen rolled and sliced thin (chiffonade)
4  Cups    Red Cabbage, thinly sliced
2               Carrots, large- shredded

Asian Vinaigrette
¼  Cup     GF Tamari or Soy Sauce (use Tamari for gluten free)
¼  Cup     Lemon Juice
¼  Cup     Napa Valley Naturals Grapeseed Oil*
2   Tbls.                Grated Ginger, fresh
2   Tbls.                White Vinegar
2   Tbls.                Napa Valley Naturals toasted Sesame Oil*
1   Tbls.                Bourbon Barrel Smoked Sesame Seeds*

Toss together the kale, red cabbage and carrots in a large bowl.  In a separate bowl, add all the vinaigrette ingredients together and whisk until thoroughly blended.  Pour ½ the vinaigrette over the slaw and toss.  Serve immediately or chill for 1 hour.  Taste and apply more dressing if needed.

Asian cabbage and kale slaw

Save left over vinaigrette use over green salad, toss with Asian noodles for a delicious Asian pasta salad, or use as a flavorful marinade.  Delicious on tuna or chicken.

asian ingredients 2

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at www.alamaisonaccents.com

Enjoy!

Michele

#gluten-free, Breakfast Ideas, Cooking & Entertaining Ideas, Recipe of the Week, Uncategorized

Gluten Free Breakfast Treat… Colorful Confetti Donuts

Colorful Confetti Donuts 2

You don’t have to be gluten sensitive to enjoy these delicious little donuts!

Colorful Confetti Donuts (Gluten Free)

  • 1 Cup Orly’s Manhattan Flour Blend*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup sugar
  • ¼ teaspoon salt
  • ½ cup almond or diary milk
  • ¼ cup Greek yogurt
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted
  • 1 teaspoon Bourbon Barrel Foods Bourbon Madagascar Vanilla*
  • 1/3 cup of rainbow sprinkles

Preheat oven to 350 degrees.  Spray donut pan with cooking spray.

Whisk together dry ingredients in large bowl. (Flour, baking powder, baking soda, sugar & salt).  Set aside.

Orly's Manhattan Blend

In a medium bowl mix together the wet ingredients (Milk, yogurt, egg, butter and vanilla).  Add the wet ingredients to the dry ingredients.  Gently fold in the rainbow sprinkles.

Gently spoon batter into donut pan (about ¾ of the way full).  Tip – you can put the donut batter in a Ziploc bag and cut a small piece of the corner the bag… then squeeze and pipe the batter into the donut pan sections.   You’ll have enough for about 6-8 donuts.  Bake for 12-14 minutes or until golden brown.  Cool on a wire rack.

Donut Glaze

  • ¼ cup almond or diary milk
  • 2 ½ cups of confectioner’s sugar
  • 1 teaspoon of vanilla
  • Rainbow sprinkles to decorate top (optional)

Mix together all the glaze ingredients.  Whisk until all the sugar has dissolved.  Place a large sheet of wax paper under your wire rack.   Dip the cooled donut right into the glaze then place back on wire rack and sprinkle with additional Rainbow sprinkles.  Leave until set.

Colorful Confetti Donuts 3

*Find these fine ingredients at a la Maison (or call 315-440-6637 to order).

If you’d like to make this recipe with regular flour, be sure to reduce the milk to ¼ of a cup.

 

 

#eating healthfully, #gluten-free, Cooking & Entertaining Ideas, Entrees, Recipe of the Week

Easy Entertaining… Panko Crusted Pork Tenderloin with Mustard & Horseradish

Here’s an easy and impressive pork tenderloin recipe that is simple enough for weeknight entertaining… or a lovely dinner with the hubby and kids.  The combination of the Garlic Mustard and Horseradish in this pork dish adds nice punch of flavor.  I like to serve it with a horseradish cream sauce for extra zip.

Panko Crusted Pork Tenderloin Plated.jpg

Panko Crusted Pork Tenderloin with Mustard & Horseradish

1 pork tenderloin (2 pieces)

½ cup Terrapin Ridge Farms Creamy Garlic Mustard*

½ cup drained prepared horseradish

1 cup Panko (I used Ian’s Gluten-Free Panko)

Salt & Pepper to taste

2 Tablespoons of Olive Oil

Mix: In a bowl, mix together the mustard & horseradish.   In a flat pan or baking dish, mix the panko with the salt and pepper

panko-crusted-pork-tenderloin-with-mustard-and-horseradish

Assemble & Bake: Preheat oven to 400°.  Lightly coat the base of a 9” x 13” baking pan with olive oil or olive oil spray.  Rinse and pat dry pork tenderloins.  Generously brush each tenderloin with the mustard-horseradish mixture.  Dredge tenderloins in the panko and place in baking pan.  (Feel free to sprinkle addition panko on top of tenderloin is there are bare spots).  Lightly drizzle olive oil over the top.  Bake for about 30 mins or until the internal temp reaches at least 145°.

Let rest for 10 mins.  Slice, serve and enjoy!

Serving tip… Horseradish cream sauce is delicious served alongside this dish.

*Find Terrapin Ridge Farms Creamy Garlic Mustard at a la Maison in Baldwinsville, NY.

 

#eating healthfully, #gluten-free, New at à la Maison, Our Favorite Things..., Recipe of the Week

Our Favorite Things… Blends by Orly Gluten Free Flour Blends

blends-by-orly-group-pic-1Gluten free baking is a breeze with Blends by Orly… 4 different artisan gluten free flour blends (London, Manhattan, Tuscany, and Sydney) which have become a staple in the Graham home.

What makes Blends by Orly unique is that it’s comprised of multiple different blends of gluten free grains  custom created to give bakers the most perfect results whether they’re creating bread, pizza dough, cake, cookies, biscuits, pancakes, or a pie crust. (I actually just ordered a new bread maker which I can’t wait to test out, and  Blends by Orly bread flours perform wonderfully in bread makers on the gluten free setting).

These amazing blends are a 1 to 1 replacement for wheat flour in any recipe, and are made with the highest quality wholesome gluten free ingredients, including quinoa, sorghum, millet, and brown rice, and they contain no sugar or additives. They’re also Kosher and Non GMO certified, Nut Free, Vegan and Corn Free.  Plus each bag comes with a recipe on the back – however, these flour blends will work beautifully in your favorite recipes!

coffeecake-muffin-pic-2
Orly’s recipe for Coffeecake Muffins… delicious!  Nobody would guess these were gluten free.

Orly’s Gluten Free Coffee Cake Crumb Muffins

Cake:

1 2/3 cups (215 grams) Sydney Blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup (180 ml) sour cream or plain yogurt (I used greek yogurt)

Crumb Topping:
1 tablespoon cinnamon
1 1/2 cups (200 grams) Sydney Blend
1 1/3 (215 grams) white granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (210 gram) melted butter

 

Preheat oven to 350 degrees F (180 degrees C). Line a 12-cup muffin tin with paper cups.

Mix: Mix together the Sydney Blend, sugar, cinnamon, baking powder, baking soda and salt.   Then add the melted butter and use your hands to rub the butter into the dry mixture.  Mix all ingredients together until the texture is crumbly.  In the bowl of your stand mixer with the paddle attachment, beat the butter until softened (about 1 minute). Gradually add the sugar and cream together until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. In a separate bowl whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture and sour cream alternately, starting and ending with the flour. Mix until fully incorporated.

Bake: Spoon or pipe the batter to fill ¾ of the muffin cups.  Fill the rest of the cups with the crumb topping on top of the batter. Bake for about 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

coffeecake-muffin-pic-3

Find Blends by Orly at a la Maison in Baldwinsville, or call 315-440-6637 to order.