A Gluten Free Valentine

February 9, 2009 at 8:56 pm 1 comment

Dinner's On!

Dinner's On!

Mary Jane’s Farm is fast becoming my favorite magazine. I made this decadent dinner from a recipe in her magazine (Vol. 8 #2 – simply bee issue) called Caribbean Honey-Spiced Chicken with Mango. This would be a nice Valentine’s Day dinner guys – Hint hint! You can subscribe to the magazine at www.maryjanesfarm.com for this and other delicious recipes.

  • 1/4 cup honey
  • 1/4 cup fresh lemon juice
  • 2 t. freshly grated lemon peel
  • 1 ripe mango, peeled and diced (I left it out, they are hard to come by in these parts!)
  • 1 small onion, peeled and quartered
  • 2 fresh jalapeno peppers, halved and seeded (again, mine were, well, relatively fresh-ok maybe not they were canned!)
  • 2 t. paprika
  • 2 t vegetable oil
  • 1 1/2 t garlic salt  (mmm, I love garlic I used 2 t. minced garlic)
  • 1/2 t ground cinnamon
  • 1/2 t ground black pepper
  • 1/2 t ground allspice
  • 4 boneless, skinless chicken breast halves
  • 1 T. vegetable oil

In a small bowl, combine honey, lemon juice and lemon peel: whisk until well blended. Remove 1/4 cup of mixture to food processor container (magic bullet); set aside.  Add mango to honey-lemon mixture in (original small)bowl; toss to coat.  Store in refrigerator.  Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper, and allspice to honey-lemon mixture in the food processor container (my magic bullet waiting on the counter). Process until very finely chopped, scrape down sides when necessary.  Spread mixture evenly over both sides of chicken breasts.  Spread oil in a 9×13 inch baking pan.  Arrange chicken breasts in pan.  Bake at 375 degrees for 25-30 minutes or until cooked through.  Remove chicken to serving platter; top with reserved mango mixture.

Ha ha, I made a funny mistake that turned out beautifully.  I left out the mango’s and forgot the honey lemon mixture in the frig until the last minute. I was doing the no milk thing – to see if it helped the baby – so I didn’t have a dressing for the salad and instead of topping the chicken with the lemon mixture I drizzled it on the salad (you can see some lemon zest on one of the cucumbers) I think I will use that dressing all the time, it was incredible and no great idea of mine just a plain ol’ mistake. What a Goof!  I also tossed on a few gf croutons I made from one of my failed bread attempts (cube gf bread and toss in a ziploc-olive oil/garlic/Italian seasoning-bake @ 200 degrees for a long long time!) and a batch of my favorite gf bread sticks – I used a recipe from http://piginthekitchen.blogspot.com

Enjoy and happy baking

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Entry filed under: Caribbean Baked Chicken, What's for dinner gluten-free goof? (recipes). Tags: , , , , , , , , .

The Sourdough Mother Support a great new gluten free magazine!

1 Comment Add your own

  • 1. mma clothing  |  October 6, 2010 at 6:20 pm

    Very cool recipe. I’m going to try this out…I’ll let you know how it goes!

    Reply

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MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

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Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
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