Jamaican Jerk Chicken with Caribbean Sweet Potato Fries

This is one of my favorite grilled chicken dishes.  The seasonings may seem strange, but trust me - it's awesome!  The coating keeps the chicken moist and juicy, and it's not too spicy.  If using chicken breasts, cut them into tender-sized strips so they'll cook faster, since the sugar will make them brown quickly.  I actually prefer using thighs for this recipe.  The Caribbean sweet potato fries compliment the chicken really well, but if you're not sure you'll like it, just season half the fries and use salt on the other half - although you'll wish you'd seasoned all of them!

2 T. canola oil
3 T. brown sugar
1½ tsp. salt
¾ tsp. cinnamon
¼ tsp. dried thyme
¼ tsp. ground allspice
1/8 tsp. ground cayenne
4 boneless, skinless chicken breasts or skinless thighs

Stir together oil and seasonings in a medium bowl.  Add chicken to bowl and toss to coat.

Broil:
Heat broiler on high and broil chicken in foil-lined pan for 6 minutes on each side.  (Be aware that broiling sugar can cause smoke and, thus, set off your smoke alarm.  Ask me how I know this...)

Grill:
Grill covered, over medium heat for 6-10 minutes on each side, depending on size of chicken pieces.  Cook bone-in chicken longer.

Caribbean Sweet Potato Fries

1 T. brown sugar
1 tsp. cumin
½ tsp. cinnamon
Pinch of allspice
2 T. canola oil
3 medium sweet potatoes, peeled
Coarse salt (regular works, too)

Cut each potato in half (or quarters, if they are large).  Cut each half into 3 or 4 long wedges.

Combine oil and first 4 seasonings in a large bowl.  Add potatoes and toss to coat.  Spread in an even layer on foil-lined jellyroll pan.  Sprinkle with salt.

Bake at 450 degrees for 15-20 minutes.

To top off this tasty meal, serve with grilled pineapple, cooked over medium heat for 10-15 minutes.

Gluten Free, Dairy Free, No Bake Cookies

I recently needed to make some cookies that were free of gluten, dairy and soy for a friend with multiple allergies.  So I turned to an old favorite that can be easily modified.  I was even able to lower the sugar content without noticing a difference.  My son was able to make most of the recipe on his own, since this is also a very kid friendly recipe.  These cookies are delicious and come together in a snap!

1-1/2 c. sugar (or 2 c. sugar, for sweeter cookies)
1/2 c. + 2 T. butter, margarine, or oil (if using oil, add a dash of salt)
1/4 c. + 2 T. cocoa powder
1/2 c. milk or rice milk
2/3 c. creamy peanut butter (Skippy Natural is soy free)
1/2 tsp. vanilla
4 c. GF oats (like Bob's Red Mill)
2 T. ground flax (optional)

In a large saucepan, mix the sugar, butter or oil, cocoa and milk.  Bring to a boil.  Immediately remove from heat and stir in peanut butter until melted.  Mix in vanilla and oats (and flax, if using).  While still hot, use a cookie scoop or tablespoon and drop mounds onto a waxed paper-lined cookie sheet.  Allow to cool and harden (or if you're impatient, like me, put the cookies in the fridge to cool).

Depending on the size of your cookies, this recipe makes 3-1/2 to 4 dozen cookies.  These also freeze well, if you can manage to resist eating them all at once!

Gluten Free Hamburger Buns and Rolls

We used to love the Everything On It Bagels back when we could have wheat, so I was determined to find a way to recreate that flavor with gluten free breads.  When I saw the recipe for cheese bread on the side of the Pamela’s Bread Mix bag, I decided to tweak the recipe and try to bring back our old favorite.  The result is a moist, flavorful roll that tastes great with Challenge Tuscan Butter, which is a blend of butter, olive oil, garlic and herbs.  I also use this recipe to make hamburger buns and sandwich rolls for French Dip or my mother-in-law’s wonderful Hot Ham and Cheese Sandwich recipe below.

1 19 oz. bag Pamela’s Gluten Free Bread Mix
2 eggs
1/4 c. oil
1 c. finely shredded cheddar cheese
4 T. butter, divided
Poppy Seeds
Dried minced onion
Shredded (not grated) Parmesan cheese

Prepare bread mix according to package directions.  After the dough has been in the mixer for two minutes, add 1 T. melted butter and cheddar cheese.  Continue mixing for 1 minute.
Rolls: Preheat oven to 200 degrees.  Grease muffin tins and use an ice cream scoop to drop mounds of dough in muffin cups.  (This recipe makes about 16 rolls, but I usually make 1 dozen rolls and 2 hamburger buns.)  With a wet spatula, smooth any rough edges, since the rolls will maintain whatever surface is present after they’re baked.  Melt remaining 3 T. butter in the microwave.  Sprinkle rolls with poppy seeds and dried minced onion.  Spoon melted butter over top.  Sprinkle with shredded Parmesan. Turn off oven and place rolls inside to rise for 50 minutes.  Remove from oven and preheat oven to 350 degrees.  Bake rolls for 25 minutes.
Buns: To make hamburger buns or large rolls for sandwiches, I use 12.5 oz. chicken cans (from Costco) that have been washed in the dishwasher and had the label removed.  (My can opener does not leave any jagged edges, so if yours does, you may need to file them down or go over the edge again with the can opener.)  Spray 8 cans with nonstick spray and divide batter evenly among cans.  Using the back of a wet spatula, spread out the dough and smooth the top so that there are no ridges.  Follow roll directions above.

Hot Ham and Cheese Sandwiches

Onion, poppy seed, cheese buns (or rolls, for mini sandwiches)
Thin sliced deli ham (we prefer Hormel Natural, which is nitrate free)
Sliced cheddar cheese
Mayonnaise
Butter or Challenge Tuscan Butter with herbs
Garlic salt (omit if using Tuscan Butter)


Carefully slice rolls horizontally, since the toppings tend to fall off each time these buns are handled.  Spread mayonnaise on the bottom half of bun.  Top with 4 or more rolled up slices of ham.  Place a cheese slice on top of ham.  Carefully butter the top half and sprinkle with garlic salt, if using.  Place top half on sandwich.  Wrap in foil and bake at 350 degrees for 15 minutes or until cheese is melted.

Both the rolls, buns, and sandwiches freeze well.  If freezing sandwiches, cut in half before wrapping in foil, and add another 10 minutes to baking time.

Dairy Free Frosty's, Frappes, and Shakes!

Nothing says summer like ice cream, and being dairy free doesn't mean you have to go without!  Since dairy free ice cream is super expensive, I came up with a shake using frozen almond milk.  We love Silk brand vanilla sweetened almond milk - the first time my son tried it he exclaimed, "It tastes like candy!"  So I decided to freeze some in an ice cube tray.

For my first shake, I added Hershey's chocolate syrup, and while trying to lick the drops surrounding the blades without injuring myself, I decided that it tastes just like a Frosty from Wendy's. After that, we tried making a mocha frappuccino, and it tasted like liquid awesome.  Dairy free has never been so good!

Chocolate Shake:
6-8 frozen vanilla sweetened almond milk cubes*
2-4 T. additional almond milk, not frozen
1-2 T. Hershey's chocolate syrup (it's dairy free)

*This recipe makes a small, child-size shake that works well in our little Magic Bullet blender.  You may want to double or triple the recipe for an adult if you have a larger blender.  

Put all ingredients in a blender.  Add enough almond milk to make it blend easily, and blend until smooth.  Serve with a spoon.  (Use extreme caution when trying to scrape all the yummy goodness off of the bottom near the blades with your finger.  It's not worth a trip to the emergency room...or is it?)    

Variations:

• Low Sugar Shake - Use original almond milk (with less sugar) and add a splash of vanilla for a low sugar treat, or to lower the sugar content when adding the yummy mix-ins below.
• Coffee or Mocha Shake - Replace additional almond milk with 1/4 c. cold coffee for a coffee shake, with or without chocolate syrup.  We tried it with chocolate syrup and it tasted like a Mocha Frappuccino from Starbucks!
• Vanilla Shake - Omit the chocolate syrup and enjoy a vanilla almond shake.
• Banana Shake - Add frozen banana chunks and more liquid almond milk for a tasty banana shake.
• Peanut Butter Chocolate Shake - Add a tablespoon of peanut butter with either chocolate syrup or banana - or both!
• Oreo Shake - Crumble a few Oreos in after blending almond milk, with or without chocolate syrup, and pulse a few times to distribute cookies throughout.  We also like our Oreo shakes with coffee instead of additional almond milk.  (Kinnickinnick's KinniTOOS are gluten free, dairy free, and fabulous.)
• Mix in your favorite candy pieces or fruit - the possibilities are endless!

Gluten Free Strawberry Rhubarb Muffins

I love the sweet/tart combo of strawberries and rhubarb.  With both in season right now, it's a great time to try out these delicious muffins.  You can make them dairy free by using almond milk, like we did, or use buttermilk.

1 1/2 c. GF flour blend*
3/4 c. brown sugar
1 tsp. xanthan gum
3/4 tsp. salt
1/2 tsp. baking soda
1/8 tsp. cinnamon
2 eggs
1/2 c. oil
1/3 c. almond milk or buttermilk (I used Silk Original Almond Milk)
1 tsp. vanilla
3/4 c. rhubarb, cut into 1/4-in. pieces (1 skinny stalk = about 1/4 c.)
1/2 c. fresh strawberries, diced (about 6 small strawberries)
Cinnamon and sugar for sprinkling on top

Combine dry ingredients in a large mixing bowl.  In a separate bowl, mix together eggs, oil, milk, and vanilla. Add wet ingredients to dry ingredients, and stir just until blended.  Fold in rhubarb and strawberries.  Divide into 12 greased muffin cups.  Sprinkle with cinnamon and sugar.

Bake at 375 degrees for 20 minutes.

*Brenda's GF Flour Blend:
1 c. brown rice flour
1 c. white rice flour
1/3 c. tapioca flour/starch
1/3 c. potato starch
1/3 c. cornstarch
1 T. potato flour
1 T. sweet rice (or sticky rice) flour

For a little more fiber, you can try substituting 1/4 c. sorghum for 1/4 c. of the flour blend, or add 1 T. ground flax.

Gluten Free, Dairy Free Blueberry Muffins

My aunt asked me to create some gluten free, dairy free blueberry muffins that taste like the ones from a Betty Crocker mix.  I happen to think these taste better than the boxed mix, but I'm also partial to fresh blueberries. You can substitute frozen berries (as well as wheat flour and cow's milk), but fresh blueberries are cheap right now.  So this is a great time to take advantage of the availability of fresh berries and enjoy some delicious muffins!

1 1/2 c. Brenda's GF flour blend*
1 c. sugar
1 1/2 tsp. xanthan gum (omit if using wheat flour)
3/4 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. oil
1/3 c. almond milk (I used Silk Original Almond Milk)
1/2 tsp. vanilla extract
1 1/4 c. blueberries (if using frozen, do not thaw)
White sugar sprinkles, optional

Combine first five ingredients in a mixing bowl.  In a separate bowl, combine eggs, oil, almond milk, and vanilla extract.  Add wet ingredients to dry ingredients and stir until combined.  The batter will be thick.  Fold in blueberries.

Pour mixture into greased muffin cups and sprinkle with sugar crystals for a fancy presentation, if desired.  Bake at 375 degrees for 20-22 minutes.  Let cool for 5 minutes before serving, since berries will be hot.

*Brenda's GF Flour Blend:
1 c. brown rice flour
1 c. white rice flour
1/3 c. tapioca flour/starch
1/3 c. potato starch
1/3 c. cornstarch
1 T. potato flour
1 T. sweet rice (or sticky rice) flour

For a little more fiber, you can try substituting 1/4 c. sorghum for 1/4 c. of the flour blend, or add 1 T. ground flax.

Gluten Free Applesauce Oat Muffins

For a healthy, high fiber breakfast treat, try these yummy muffins which are also dairy free.  You can make these with regular flour by substituting an equal amount of wheat flour and omitting the xanthan gum.

1 1/4 c. GF flour blend (I used 1 c. of my blend* plus 1/4 c. sorghum)
1 c. GF oats (I used Bob's Red Mill gluten free oats)
1/2 c. packed brown sugar
1 tsp. xanthan gum
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1 egg
1/2 c. unsweetened applesauce (I used a single serve cup of applesauce)
1/2 c. canola oil
1/2 c. vanilla sweetened almond milk (or other milk + a splash of vanilla)
1/2 c. dried cranberries or raisins, optional

In a large mixing bowl, combine first 8 ingredients.  Mix in egg, applesauce, oil, and almond milk.  Stir in cranberries, and divide into 12 greased muffin cups.

Bake 20 minutes at 375 degrees.

*Brenda's Flour Blend:
1 c. brown rice flour
1 c. white rice flour
1/3 c. potato starch
1/3 c. corn starch
1/3 c. tapioca starch/flour
1 T. potato flour
1 T. sweet rice flour

The last two flours are optional, but recommended for a texture that most resembles wheat flour.