Mom's Orange (Lemon) Thyme Chicken and Rice

Time: 45 min.
Serves: 2-6 (depending on how much rice you make and how big the people are who eat it)

Chicken: 1 to 1.5 lb boneless or 2-3 lb w/ bones
Flour for dredging chicken: 3-4 Tbs for boneless or more for boned
1 medium onion, diced
5 long sprigs of lemon thyme. Pull off all the leaves to get about 1 Tbs of fresh thyme (use 1 to 2 tsp if it's dried). Set aside 1/2 tsp of it (1/4 tsp if dried) for the rice.
1 c. rice for every two hungry adults you want to serve
1 tsp of orange peel zest (optional)
1 cup of milk (optional)

Start the rice cooking. Use a 2 to 1 ratio of water to rice BUT substitute 2-3 Tbs of orange juice concentrate for 2-3 Tbs of the water. Mix in the reserved 1/2 tsp of thyme leaves.

Sautee the diced onion in about 1 Tbs. of butter or oil.

Dredge chicken in flour mixture (consisting of the flour, the majority of the thyme and the optional orange zest). If you want it to stick well, dip the chicken in milk first.

Add the dredged chicken to the sauteed onions and brown the chicken on all sides (but don't cook it all the way through). Add about 4-6 oz. of concentrated orange juice (from a can of frozen juice) and a cup or two of water (depending on how much gravy you want at the end). Simmer chicken until it's tender and cooked through (about 20 min. for boneless, 5 minutes longer for boned). Put a lid on it if you want more gravy when you're done.

You can make this recipe substituting concentrated lemonade and lemon rind if you prefer, and it will come out much more sour and bitter. But you may like it!

No Knead Bread

Karen and I attended a class on making bread and rolls at our RS SuperSaturday.
We got to sample this bread: nice and chewy with a tough crust, spongy texture and a slightly sour taste. It would be wonderful toasted and dipped in flavored oil. Use it as the basis of your own artisan bread.

Please note that you have to start the yeast sponge about 18 to 24 hours before you want to eat the bread.

No Knead Bread


Makes one 1 1/2-pound loaf


3 cups all-purpose or bread flour, plus more for work surface

1/4 teaspoon instant yeast

1 1/4 teaspoons salt

Olive oil, as needed

Cornmeal or wheat bran, as needed (optional)

1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70° in temperature. When surface is dotted with bubbles, dough is ready.

2. Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.

3. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton, non-terry cloth towel with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton, non-terry cloth towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

4. After about 1 1/2 hours, preheat oven to 500°. Place a 6 to 8-quart heavy covered pot, such as cast iron or Pyrex (a dutch oven is great), in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 20 minutes. Uncover, and continue baking until browned, about 20 minutes. Cool on a wire rack. (My oven bakes this at 475 degrees.)

Note: Recipe courtesy of Jim Lahey, Sullivan Street Bakery, and New York Times

Breakfast Omelet

6 eggs
2 tsp Vanilla
1/2 tsp salt
some other spice
2 tbsp Maple Syrup
1/2 cup milk
sliced Swiss cheese
sliced Cheddar cheese

Mix ingredients (except cheese) and beat with a wire whip until fluffy. Pour into pan and heat on medium low until nearly cooked. Don't stir in the pan. Top with the cheese, wait for it to melt, and it's done.
Serve with vegetables on the side.

Zucchini "Pasta"

By MARTHA ROSE SHULMAN

If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet, this dish makes a nice stand-in for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart. When made just right, it’s silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin zucchini strips.

2 pounds zucchini (or a combination of yellow and green zucchini)

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup fresh tomato sauce (optional)

1/4 cup freshly grated Parmesan, for serving (more to taste)

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

Yield: Serves four

Advance preparation: This dish is best served right away. But you can enjoy leftovers, which I like to eat cold, doused with lemon juice and a drop of olive oil.

from NYTimes

Easy Oreo Truffles

These are so yummy. A lady at work made them last Christmas and I devoured most of them. She had a great idea and made them with mint Oreos too. I can't wait till Christmas!

Prep Time:
30 min

Total Time:
1 hr 30 min

Makes:
3-1/2 doz. or 42 servings, one truffle each

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

from Kraft

Chicken Parmesan Bundles

Prep Time:
35 min

Total Time:
1 hr 5 min

Makes:
6 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Heather's tips: let the chicken thaw in the fridge or on the counter if you're using frozen breasts. I found they pound out nicer than if you defrost them in the microwave. I usually need more crackers than they suggest. I've never had them be done at 30 min either, so be prepared to wait a bit longer unless your oven runs a lot hotter than mine does.

from Kraft

Chewy Granola Bars

2 1/2 c. Oats - quick rolled oats (use GF oatmeal)

1/2 c. Rice Krispies (use GF rice cereal)

1/4 c. coconut

1/2 c. M&M minis (these appear to be GF from what I've found online)

1/2 c. brown sugar

1/2 tsp. salt

1/2 c. butter, softened

1/4 c. honey

1/2 tsp. vanilla

Add all of the ingredients and mix together until combined. Press into a square 8×8 pan. Bake at 350° for 18-20 minutes. Cool for 10 minutes and score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into a 9×13 pan. They seem to set a little better in the 9×13 pan.

from Make and Takes

Cajun Turkey and Cheese Wrap

1 La Tortilla Factory Sun-dried Tomato and Basil Wrap

1 oz Cajun Turkey Breast, sliced (can substitute any kind of turkey)

2 Laughing Cow Cheese Wedges, Garlic and Herb (substitute with a different spread for GFCF)

Shredded lettuce (I use bagged salad, which also has carrots and other assorted healthy things in it)

5 Grape tomatoes, halved

Spread the Laughing Cow cheese over the entire tortilla. Arrange the sliced turkey down the center of the tortilla, leaving at least 1" at either end empty. Arrange the lettuce and tomatoes on the turkey. Fold the empty ends in, and roll the tortilla. Slice in half and serve.

Easy-- and Filling-- Salad

Bag of mixed greens + any variety of toppings + any dressing

TOPPINGS:

Protein
hard boiled eggs
lunch meat
left over chicken or turkey
shrimp
cheese
bacon
pepperoni
tofu

Veggies
tomatoes
carrots
red onion
broccoli
cauliflower
cucumber
olives
canned corn
bell peppers
artichoke hearts

Fruit
apples
strawberries
mandarin oranges
blueberries
pineapple chunks
dried cranberries
raisins

Extras
nuts
croutons
Chinese noodles
croutons

Some suggestions:

Tropical Chicken Salad
greens
oranges
pineapple
chicken breast (marinate with lime and garlic if you want)
Chinese noodles
dressing: honey, mustard, soy sauce, a little brown sugar

Pizza Salad
greens
pepperoni
artichoke hearts
tomatoes
olives
crumbled feta
crushed red pepper
oregano
balsamic vinagrette: make your own with a little balsamic vinegar, olive oil, and spices

Add your own suggestions to the comments or edit this post!

Lasagna

8 lasagna noodles
1 lb ground beef or turkey
1 medium onion
10 oz frozen spinach drained and squeezed dry
1 glass jar of pasta sauce (I like to get the kind with lots of chunky veggies)
1/2 pkg cream cheese (or neufchatel for less fat) at room temperature
1 16 oz tub cottage cheese
1/3 C parmesan cheese
mozzerella cheese (approx 1 C)

• Boil noodles according to package and set to the side
• Brown the meat with onion
  
• Add 2/3 of the pasta sauce and all the spinach to the meat mixture
• Mix cream cheese, cottage cheese, and parmesan together

• In 13x9 in baking dish, layer in this order 1/3 meat sauce, 4 noodles, 1/2 cheese, 1/3 meat sauce, 4 noodles, 1/2 cheese, 1/3 meat sauce, and mozzerella
• (hint-- use enough meat sauce to cover the area of the pan. If there's not enough to cover on the top layer, use remaining 1/3 jar of pasta sauce to cover it)

• Cover with foil
  
• Bake at 350 for 30 min
• Remove foil for 5 more min or until cheese is bubbly

This is a great one to freeze either before or after you make it. Crank up the heat and allow for more time if you're pulling it straight from the freezer

Thick and Chewy Chocolate Chip Cookies

Like the NYTimes recipe, I find you get a yummier cookie and better texture if you refrigerate the dough 36 hours and sprinkle a little sea salt on the cookies just before you pop them in the oven. I like to make 5 or 6 cookies to get a reward for all the work of making the dough and then refrigerate the rest.

INGREDIENTS

2 1/8	cups bleached all-purpose flour (about 10 1/2 ounces)
1/2	teaspoon table salt
1/2	teaspoon baking soda
12	tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1	cup brown sugar (light or dark), 7 ounces
1/2	cup granulated sugar (3 1/2 ounces)
1	large egg
1	large egg yolk
2	teaspoons vanilla extract
1 - 2	cups chocolate chips or chunks (semi or bittersweet)

See Illustrations Below: Shaping Thick Chocolate Chip Cookies

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.


STEP BY STEP: Shaping Thick Chocolate Chip Cookies

1. Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant 1/4 cup of dough into a smooth ball.	2. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves.
3. Each half will have a jagged surface where it was ripped from the other. Rotate each piece 90 degrees so that the jagged edge faces up.	4. Jam the halves back together into one ball so that the top surface remains jagged.

NYTimes Chocolate Chip Cookies

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

http://www.nytimes.com/2008/07/09/dining/091crex.html

Toscana Soup

Prep time: 1 hr

2 3/4 cups chicken stock or broth
1/4 cup heavy cream
1 medium russet potato
2 cups chopped kale
1/2 lb spicy Italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Combine the stock and cream in a saucepan over medium heat.

Slice the unpeeled potato into 1/4 in. slices, then quarter the slices and add them to the soup.

Add the kale.

Grill or sauté the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 in. thick. Add the sausage to the soup.

Add the spices and let the soup simmer for about 1 hour. Stir occasionally.

Serves 4 as an appetizer, 2 as an entree

Wild Rice Meatball Primavera

Prep time: 45 min.

1 lb. ground turkey
1/2 cup seasoned bread crumbs (or crushed up Saltines)
1 egg, beaten
2 Tbs oil
2 cups water
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 package (16 oz) frozen broccoli medley (that's with cauliflower), thawed
1 box Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe (or your local store-brand's version)

Combine turkey, bread crumbs, and egg; mix well. Shape into 1 1/4- to 1 1/2-inch meatballs (makes about 20-22)

Heat oil in large skillet over medium-high heat until hot. Cook meatballs 6-7 min. or until brown on all sides. Drain on paper towels.

Combine water and soup in skillet; bring to a boil. Add meatballs, vegetables and contents of seasoning packet, reserving rice. Cover; reduce heat and simmer 5 minutes, stirring occasionally.

Add reserved rice to skillet; mix well. Cover; cook 5 min. more or until hot. Remove from heat; stir well. Cover and let stand 5 min. before serving.

Serves 6

Tortellini Bake Parmesano

Prep time: 30 min.

1 package (12 oz) fresh or frozen cheese tortellini or ravioli (probably 8-10 oz. of dry tortellini)
1/2 lb. lean ground beef
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 tsp dried oregano, crushed
1 jar (26 oz) chunky spaghetti sauce w/ garlic & herb
2 small zucchini, sliced
1/3 cup (about 1 1/2 oz) grated Parmesan cheese

Cook pasta according to package directions; rinse and drain.

Meanwhile, brown beef with onion, garlic, and oregano in large skillet over medium-high heat; drain. Season with salt and pepper if desired.

Add spaghetti sauce and zucchini. Cook 15 min. or until thickened, stirring occasionally.

Arrange half of pasta in oiled 2 qt. microwavable dish; top with half each of sauce and cheese. Repeat layers ending with cheese; cover.

Microwave on high 8-10 min. or until heated through, rotating dish halfway through cooking time.

Serves 4.
Freezes and microwaves well, so double the recipe and save yourself time later!

Kielbasa and Lentil Stew

Prep time: 30 min.

1 lb. kielbasa or smoked sausage, cut into small cubes
1/2 head green cabbage, shredded (8 cups)
1 large onion, chopped
4 carrots, shredded
2 cans lentil soup (19 oz. each OR 10 oz. each condensed [and add 10 oz. water])
1 can (16 oz) crushed tomatoes in puree, undrained
3 Tbs cayenne hot sauce

Cook and stir sausage in 5 quart saucepot over medium-high heat 3 minutes or until lightly browned. Add vegetables; cook and stir 5 min. or until tender.

Stir in soup, tomatoes and hot sauce. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 10 minutes or until heated through and flavors are blended.

Cajun Jambalaya Pasta

Prep time: 1 hour

1/2 tsp white pepper
1/2 tsp cayenne pepper
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
2 skinless, boneless, chicken breast halves
1/2 lb large shrimp, peeled and deveined
5 qt. water
6 oz. plain fettuccine
6 oz. spinach fettuccine
(Note: some brands, like Ronzoni, sell a 12 oz. combination plain/spinach fettuccine mix)
2 Tbs olive oil
2 medium tomatoes, chopped
3 small bell peppers, sliced (red, yellow, green, orange, etc.)
1 small white onion, sliced
1 1/2 cups chicken stock
1 Tbs arrowroot or cornstarch
2 Tbs white wine (or white grape juice/chicken stock/vegetable stock)
2 tsp chopped fresh parsley (or 1 1/2 dry flakes)

1. Make a Cajun seasoning blend by combining the white pepper, cayenne pepper, salt, paprika, garlic powder, and onion powder in a small bowl.

2. Cut the chicken breasts into bite-size pieces. Use about one-third of the seasoning blend to coat the chicken pieces.

3. In another bowl, sprinkle another one-third of the spice blend over the shrimp.

4. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat. Add both fettuccines to the hot water, reduce the heat to medium, and simmer for 12-14 minutes or until the pasta is tender.

5. While the fettuccine cooks, heat 1 Tbs of the olive oil in a large frying pan or skillet over high heat. When the oil is hot, sauté the chicken in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.

6. Add the shrimp to the pan with the chicken and cook for another 2 minutes, stirring occasionally to keep the shrimp from sticking. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!

7. Put the pan back over the high heat and add the remaining tablespoon of oil to the pan. Add the tomatoes, peppers, and onion to the oil. Sprinkle the veggies with the remaining spice blend and sauté for about 10 minutes or until the vegetables begin to turn dark brown or black.

8. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has been reduced to just about nothing. Add the remaining 3/4 cup of the stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the spices and cooking food. Stir constantly, scraping the blackened stuff off the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.

9. Combine the arrowroot with the wine (or substitute) in a small bowl. Stir until it is dissolved. Add this to the pan and simmer over low heat until the sauce thickens slightly.

Roasted Red Pepper, Corn & Garbanzo Bean Salad

Prep time: 1 hr (but only because it's served chilled--if you've refrigerated all the ingredients, you can make it in about 10 minutes and serve it immediately)

2 cans (15 oz. each) garbanzo beans
1 jar (16 oz.) roasted red pepper salsa
1 cup frozen whole kernel corn, thawed and drained (from a can works, too)
2 green onions, thinly sliced
8 leaf lettuce leaves
Fresh tomato wedges and sunflower sprouts (optional/garnish)

Rinse and drain beans well; place in 2 qt. casserole dish. Add roasted red pepper salsa, corn and onions; stir to combine. Cover and refrigerate 1 hr. or up to 24 hrs.

To serve, line serving platter with lettuce. Spoon bean mixture over top. Garnish with tomatoes and sprouts, if desired.

Makes 8 servings

Cheeseburger Calzones

Prep time: 1/2 hr.

1 lb ground beef
1 medium onion, chopped
1/2 tsp salt
1 jar (26 oz.) pasta sauce
1 jar (8 oz.) marinated mushrooms, drained and chopped (optional)
1 cup shredded cheddar cheese (about 4 oz.)
1 package (12 oz./8 count) refrigerated large flaky biscuits

Preheat oven to 375. In 12-inch skillet, brown ground beef with onion and salt over medium-high heat; drain. Stir in 1 cup pasta sauce, mushrooms and cheese.

Roll or press out each biscuit to a 6 in. circle. Place 1/2 cup beef mixture on each dough circle; fold over and press edges to close. Seal completely by pressing along edges firmly with tines of fork.

With large spatula, gently arrange on cookie sheets. Bake 13 minutes or until golden. Serve with remaining sauce, heated.

The sauce freezes and thaws well, so this is easy to prepare in large batches, then serve in small ones later.

Makes 8 servings

Gluten-Free Blog

My friend Marci has celiac disease and loves to cook. She keeps a blog of all the meals she makes called On My Menu. I've posted the link to her gluten-free list of recipes on the right hand side of our blog. She has some great recipes! Her oven fried chicken and chicken and broccoli stir fry are some of my favorites.