2 lbs. chicken thighs
5-6 medium size red potatoes
seasoned salt
fresh cracked pepper
fresh chives, chopped
6 twigs of fresh rosemary
Coat the bottom of a 9x13" baking dish with cooking spray. Place thighs in the bottom, spread out.
Dice potatoes in 1/2-1" chunks. Put in a bowl and toss with olive oil, seasoned salt, pepper, and chives. Pour on top of chicken and spread out. Place twigs of rosemary on top. Cover dish with aluminum foil. Bake in oven at 350 degrees for 1 hour.
The chicken came out super moist and the flavor from the herbs is wonderful.
Thursday, August 7, 2014
Red Snapper
Red Snapper fillet
sea salt
cayenne pepper
olive oil
Coat the bottom of a large skillet with oil. Generously sprinkle salt and cayeene pepper over the oil. Heat oil over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet and sprinkle the top side with more salt and cayenne. Press on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.
I don't like fish, but I actually enjoyed this.
sea salt
cayenne pepper
olive oil
Coat the bottom of a large skillet with oil. Generously sprinkle salt and cayeene pepper over the oil. Heat oil over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet and sprinkle the top side with more salt and cayenne. Press on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.
I don't like fish, but I actually enjoyed this.
Sunday, August 3, 2014
Crepes / Tortillas
3 large eggs
1/2 c. potato starch (or tapioca or corn or arrowroot)
1/3 c. water
1/4 tsp. salt
butter or oil
1. Put a drop of oil in the bottom of a non stick skillet. Wipe the oil out with a napkin or a cloth so that just the tiniest smudge of oil remains.
2. Mix the ingredients together in a bowl, whisking well to ensure no clumps.
3. Heat up the skillet, then pour between 1/8 and 1/4 cup of batter into the skillet, then pick up the skillet and move it around so the entire bottom gets covered by batter. (If there is a thick puddle of batter at the bottom of the skillet, use less batter for the next crepe. If there isn't enough batter to cover the bottom, use a little more batter for the next crepe.
4. Cook on a medium high heat until the edges of the crepe start pulling away from the edges of the pan.
5. From the edge that is pulling away from the pan, use your finger to pick up the crepe and flip it over. Cook it on the other side for about 10 seconds, then slide the crepe onto a plate.
Makes about 8 crepes.
Fill them with your favorite fruit filling and real whipped cream. Yum! (I have heard that you can make crepes with just eggs and water; I just haven't tried it yet.)
From http://www.pennilessparenting.com/2012/04/gluten-free-grain-free-crepes-recipe.html
1/2 c. potato starch (or tapioca or corn or arrowroot)
1/3 c. water
1/4 tsp. salt
butter or oil
1. Put a drop of oil in the bottom of a non stick skillet. Wipe the oil out with a napkin or a cloth so that just the tiniest smudge of oil remains.
2. Mix the ingredients together in a bowl, whisking well to ensure no clumps.
3. Heat up the skillet, then pour between 1/8 and 1/4 cup of batter into the skillet, then pick up the skillet and move it around so the entire bottom gets covered by batter. (If there is a thick puddle of batter at the bottom of the skillet, use less batter for the next crepe. If there isn't enough batter to cover the bottom, use a little more batter for the next crepe.
4. Cook on a medium high heat until the edges of the crepe start pulling away from the edges of the pan.
5. From the edge that is pulling away from the pan, use your finger to pick up the crepe and flip it over. Cook it on the other side for about 10 seconds, then slide the crepe onto a plate.
Makes about 8 crepes.
Fill them with your favorite fruit filling and real whipped cream. Yum! (I have heard that you can make crepes with just eggs and water; I just haven't tried it yet.)
From http://www.pennilessparenting.com/2012/04/gluten-free-grain-free-crepes-recipe.html
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