A Gluten-Free Blog for the Taste Full World

Grill Test 1 January 16, 2010

Filed under: No Cane/Refined Sugar — Laura @ 3:09 pm
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Evan and I like chicken. You may have noticed many of my recipes include/involve/*are* chicken. This is because chicken is cheap, and we are eating on the income of one poor college student and one recent graduate working retail. So while we would love to eat prime rib, thick steaks, lamb, and gold plated oyster livers every day… we cannot.

Therefore, when it came time to try out my new indoor grill, what else could I cook? I pulled out some slightly frosted over chicken from the freezer, marinated it in bastardized teriyaki sauce and slapped it down to cook. I poured the leftover marinade into a saucepan to boil off the raw meat juices and turned it into a dipping sauce. I also sauteed up some green beans with carrots and onions, steamed some rice and even cleared off the table!

Maybe Teriyaki Marinade (no, I didn’t bother to measure)

1 part sherry or port (ultimately this is optional, but I think it did enhance the flavor)

1 part soy sauce (wheat free, of course)

Splash of rice vinegar

Squeeze of honey (to preferred sweetness)

Heaping spoonful of minced garlic

1 Tsp of minced ginger

Pour into resealable bag or tupperware with chicken pieces until meat is covered.

Let sit for a few hours (~2) and grill, bake or cook in a pan.

As for the indoor grill, I’m not sure yet. It cooked really quickly on the outside, while taking a while to heat through. I will have to tinker with the timing and temperature, but it has promise. We had nice charred marks on the chicken and the texture was right, so I think it is going to work- at least for smaller cuts of meat. I doubt it has the power to slow roast thicker cuts of beef.


Sun-Dried Tomato Chicken December 15, 2009

I found a recipe for this that involved too many steps for me to remember, so I made it the lazy way. It also works out because this tastes fantastic alongside some pasta with fresh pesto. The way I make this, letting it sit and simmer while we finish the pesto improves the flavor.

All measurements are approximate and come from original recipe– I didn’t measure anything

  • Boneless skinless chicken breast halves (1 to 1.5 per person)
  • Olive oil
  • Garlic, minced (I put a LOT more than the average person… at least 1 TBS, but really it’s to taste)
  • 1/4 cup drained sun-dried tomatoes (packed in oil), patted dry. Finely chop half, mince the other half for greater flavor distribution
  • 1/2 white onion, minced finely
  • 3/4 teaspoon dried hot red pepper flakes or dash of cayenne pepper (optional)
  • 1/4 cup dry white wine (one that pairs with highly seasoned or spicy foods)
  • 3/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup thinly sliced fresh basil or dollop of un-oiled pesto (optional)
  • Parmeggiano Reggiano

Heat oil in a deep skillet and cook minced onions. When they are soft, add chicken and pile with onions. Brown chicken on both sides, but don’t worry about cooking through yet.

Finely mince tomatoes but leave some of the tomatoes rough chopped for appearance/texture.

Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.

Simmer everything, covered, until just cooked through, 4 to 5 minutes. If you have other food to prepare, keep chicken buried under sauce and on low- it will stay tender if there is enough liquid.

When ready to wrap up, remove cover and reduce liquid. Remove from heat before adding cream.

Slowly (to prevent scalding) stir cream and basil into sauce in skillet and heat through.

Serve sauce over chicken and sprinkle with grated parmeggiano reggiano.


Simple Balsamic Glazed Chicken

I like easy meals: something simple to toss together when I’ve come home from work hungry. This chicken recipe is one of those things. Enough chatter, where’s dinner?


1/2 C Balsamic vinegar

1/4 C soy sauce

1 TBS Maple syrup (or Agave Syrup)

1 TBS minced Garlic

Whisk together sauce and pour over chicken.

Marinate the chicken in the sauce while you prepare your salad or other side dish items (we had risotto). Sear both sides of the chicken in a skillet, then add the rest of the sauce to bubble and simmer into a thick sauce.

I would pair this with baked potatoes or basic roasted winter vegetables (squash, carrots and potatoes, maybe some onions?) that will have enough flavor to stand up to the strong, nutty and acidic flavors of the Balsamic sauce.


Chicken Wings March 23, 2009

Filed under: Found Foodies — Laura @ 7:06 am
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 I am constantly on the look out for the perfect chicken wing.



Some are too fatty, some too dry, too little sauce, the wrong sauce… the ways to ruin this treat are endless. I like my wings crispy, with as little fat as possible and with a tangy sauce that warms rather than burns. I found a website devoted to the pursuit of winging, so pick, choose and discover the joys of chicken wings.