Saturday, December 17, 2011

Gluten Free Chicken Piccata

2-4 boneless, skinless chicken breast halves (1½ pounds total)
½ cup blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon all purpose chef's shake
5 tablespoons grapeseed oil
5 tablespoons olive oil
¼ cup lemon juice
1 cup chicken stock
¼ cup brined capers
¼ cup fresh chopped parsley

1) Cut the chicken breasts in half horizontally, butterflying them open --if the pieces are large, cut them each into two pieces after you cut them in half

2) Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick

3) Mix together flour, salt and chef's shake

4) Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated

5) Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side

6) Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet

7) Place plate of chicken breasts in the a warm oven while preparing the sauce

8) Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce

9) Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil

10) Plate the chicken, pour the sauce over it and sprinkle with parsley


Serves 4 to 6

Sunday, November 27, 2011

Mommy Girl's Mack n Cheese

My friend Raeanne's macaroni and cheese... a much simpler recipe and oh so good!

1 lb. elbow macaroni
1 quart milk
8 T. butter
½ c. flour
22 oz. sharp cheddar cheese (roughly 7 c. grated)
1 T. Dijon mustard
1 T. Worcestershire sauce
S&P to taste

Cook macaroni according to the box directions in salted water, set aside. Heat milk over med. Heat (don’t boil). Melt butter in a pan, add flour and cook until nutty. Pour in hot milk and take off the heat. Wisk. Add almost all the cheese (save some for the top) and stir until melted. Add the mustard, Worcestershire and S&P. Fold in the macaroni. Place into a large, buttered, glass baking dish and cover with remaining cheese. Bake at 375 for 30 min to get a nice crust on top. Enjoy!

White Bean-Tomato Risotto

I found this recipe at and adapted it a bit.

1 Tbsp olive oil
1 can (19 oz) cannellini beans, rinsed and drained
1/3 cup finely chopped onion
1 cup arborio rice
1 can(14 oz)vegetable broth, heated
1/2 cup water or dry white wine
1 can (14.5 oz)diced tomatoes, drained
1/2 cup shredded Parmesan cheese
3 Tbsp chopped Italian parsley

In a 3 qt sauce pan, heat olive oil over medium heat. Add onion and cook until tender. Add rice and cook while stirring for 1 minute. Add beans and water or wine and stir until liquid is absorbed. Add broth one cup at a time, adding more as liquid is absorbed. Reduce heat and simmer, covered for 20 minutes.

Add tomatoes, cheese and parsley. Remove from heat and let stand, covered for 10 minutes before serving.

Tuesday, September 13, 2011

Big Thunder Ranch Barbecue

Big Thunder Ranch Barbecue, Disneyland Park

Serves 4 to 6

1 1/2 cups Citrus Roundup BBQ Rub (recipe follows)
1 (4-pound) rack pork spareribs, trimmed of excess fat
1/2 cup water
1 cup favorite barbecue sauce

1. Sprinkle Citrus BBQ Rub on both sides of ribs, rubbing the meat to adhere. Cover with plastic wrap. Refrigerate for 8 hours, or overnight.

2. Preheat oven to 350 degrees F. Place ribs in a roasting pan or on a baking sheet, and pour water into pan. Cover with foil and roast for 1 hour.

3. Remove the pan from oven and uncover. Pour off any excess water. Evenly coat top of ribs with barbecue sauce. Return pan to oven and roast for 30 minutes more.

4. Remove the pan from the oven and cover lightly with foil. Let ribs rest for 10 minutes.

5. Slice the ribs between each bone with a serrated knife. Serve immediately.

Citrus Roundup BBQ Rub
Citrus Roundup BBQ Rub Ingredients:
2 1/2 tablespoons lemon pepper
2 tablespoons seasoning salt
2 tablespoons paprika
1 tablespoon sugar
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 tablespoon cayenne pepper

Citrus Roundup BBQ Rub Instructions:
Combine all ingredients in a medium bowl. Stir to combine.

Chef Mickey says: "BBQ Rub" is a mixture of finely ground dry seasonings that add extra flavor to the ribs. Depending how much you use it can also form a nice crust on the meat.

Thursday, July 7, 2011

Apple Dessert

Cream together 1/4 cup shortening and 1 cup sugar. Add 1 egg and mix. Then add 1 cup flour, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. soda, and 1/2 tsp. salt. Fold in 1 1/2 cups diced apple* and1/2 cup chopped nuts . (* I add about 1/2 cup blueberries, too.) Bake at 350 degrees in greased square pan 35-40 min. Cut into squares and serve with whipped cream or ice cream.

Peggy Jaffe

Friday, June 3, 2011

Spinach Frittata

This is Alyssa's favorite dish! The "official" recipe is from the Better Homes and Gardens Cookbook from 1989:

6 eggs
1/4 c chopped onion
1 glove garlic
1 Tbsp butter (I use olive oil)
3/4 c chopped, cooked vegetable or meat (I don't chop the spinach, I just grab it out of the bag by handfuls and wilt it)
2 Tbps grated Parmesan or Romano cheese (I use shredded Parm)

In a bowl, beat eggs and 1/8 tsp pepper. Set aside.

In a 10 inch skillet cook garlic, onion in butter (I use olive oil) until tender. Add spinach and toss until as wilted as you want it.

Pour egg mixture over vegetables. Cook over medium heat. As the mixture sets, run spatula around edge of skillet and lift egdes to allow uncooked egg to flow underneath. Continue lifting edge until mixture is nearly set. The surface will still be moist.

If you use a broiler-proof skillet, put into broiler 1 -2 minutes to cook the top. Or, remove from heat, cover and let stand for 3-4 minutes. Sprinkle with cheese, cut into wedges and serve.

Note: I don't go the broiler route and sprinkle with Parm cheese before covering. I have also used asparagus, cut into 1 inch pieces, which is also yummy!

Wednesday, June 1, 2011

Gluten-Free Pan Fried Catfish Recipe with Brown Rice and Baby Greens

One of my favorite simple dinners is pan fried catfish. So flavorful. The texture is lovely- flaky, and tender. Here I've made a crumb style coating with three gluten-free flours. The combo of almond meal, coconut flour and brown rice flour creates a light and delicate coating that fries to a crispy golden brown.


4 (6 to 8-ounce) skinless catfish fillets
1 beaten organic free range egg
1/2 cup almond meal
1/4 cup coconut flour
1/4 cup brown rice flour
1 teaspoon smoked paprika
1 teaspoon dried dill
1 teaspoon dried oregano or parsley
1 teaspoon dried minced garlic
1 teaspoon sea salt
1/3 cup light olive oil or vegetable oil, for frying
Lime wedges, for serving
Fresh herb salad greens, for serving
Hot cooked brown rice, seasoned with olive oil and sea salt, for serving


Line a baking sheet with a piece of parchment paper, and place it in a warm oven.

Rinse the catfish fillets briefly in cool water and pat dry.

Place the fillets in a shallow baking dish, in a single layer. Pour the beaten egg mixture over the catfish, and make sure each fillet is evenly coated on both sides. Set aside.

In separate shallow dish, whisk together the almond meal, coconut flour, brown rice flour, smoked paprika, dill, oregano, garlic, and sea salt.

Working with one fillet at a time, remove it from the egg mixture and dredge it in the gluten-free flour mixture to coat both sides. Transfer the coated fillet to a clean plate. Repeat for the remaining fillets.

Heat the light olive oil in a large skillet over medium heat. When the oil is hot, carefully add two fillets to the skillet, and fry until the underside is golden and crisp, roughly 4 minutes. Using a thin, flexible spatula, gently turn the fillet over and continue cooking until it is crispy golden brown on the second side, about 3 to 4 minutes more.

Carefully transfer the cooked fillets to a parchment lined baking sheet in a warm oven. Repeat the process with remaining fillets.

Serve the catfish with a crisp, fresh herb salad and hot cooked brown rice. Garnish with fresh lime wedges and snips of fresh dill.

Cook time: 8 min for the catfish

Yield: Serves 4

Tuesday, May 17, 2011

Artichoke Chicken

This dish was brought to me by Kay Hughes after I had Hannah. I do not make this nearly as often as I should. I like to serve this dish with a side of rice.

6 chicken breasts
1 1/2 tsp salt
1/2 tsp pepper
3 Tbsp olive oil
1 small onion
1 c chicken broth'
1 14 oz. can Italian peeled tomatoes
1 10 oz. can artichoke hearts
8-12 oz heavy cream
1 Tbsp chopped fresh basil (1/2 tsp dried basil)

Rinse chicken and pat dry. Season with 3/4 tsp salt and 1/2 tsp pepper.

In a large pan heat olive oil over medium heat. Add chicken and cook 3-4 minutes on each side, until slightly browned. Drain excess oil. Add onion and chicken broth and simmer for 25 minutes or until chicken is tender.

Remove chicken from the pan. Boil pan juices until reduced to 1/2 cup, about 3-5 minutes. Add tomatoes, artichoke hearts to pan and cook for 1 minute. Add cream and basil and simmer until liquid is reduces to 2 cups, about 6-8 minutes. Season with remaining salt and pepper.

Return chicken to pan and heat together 5 minutes.

Thursday, April 21, 2011

Barbecued Brussel Sprouts

Brussel sprout trimmed with an X cut in the stem.
Mix in a bowl some olive oil, balsamic & Dijon.
Whip it up and it will get a little thick and stop separating out.
Coat the sprouts then throw them on BBQ.
Once cooked, toss them in some more of dressing and throw in some goat cheese.
It will all melt together to make a creamy balsamic coating.

Monday, March 28, 2011

Charred Red Salsa Recipe from the Four Seasons in Phoenix

Best charred salsa that I have ever had.

1/4 Cup Olive Oil
3 large vine ripe tomatoes
1 yellow onion
2 jalapenos
1 bunch of cilantro
1 Chipotle pepper (canned)
2 cups V-8 juice
3 whole limes (juiced - no seeds)
1 tsp. dry oregano
1 tbsp. ground cumin
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. dry thyme
1 tbsp. ground black pepper
Salt to taste

De-stem tomatoes and jalepenos as well as tips. Run with olive oil to coat skin. *Grill tomatoes and jalapenos until outer skin begins to blacken. Set aside to cool. Cut onion in half and discard outer skin. Lightly *grill the onion until soft, set aside to cool. When tomatoes, jalapenos and onion have been cooled, place all ingredients in blender. Lightly pulse until ingredients have been incorporated. Salt to taste.

Make 3-4 cups of salsa.

*If grill is unavailable, use a stovetop burner on low heat to attain the char method for tomatoes and jalapenos. Place onion in oven heated to 300 degrees for 15 minutes to allow to soften.

Saturday, March 19, 2011

Cinnamon Friendship Bread

Do NOT use any type of metal spoon or bowl for mixing. Do NOT refrigerate. It is normal for the batter to rise, bubble and ferment. Burp Ziploc bag as needed.

Day 1: Do nothing.
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add to the bag 1 cup flour, 1 cup sugar and 1 cup milk. Mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Follow the instructions below:

1. Pour entire content of the bag into a NON-METAL bowl.
2. Add 1 and 1/2 cups flour, 1 and 1/2 cups sugar and 1 and 1/2 cups milk. Mix with a wooden spoon.
3. Measure 1 cup batter into each of four 1 -gallon Ziploc bags labeled with the date. Keep a started for yourself and give the other three bags to friends, along with a copy of the recipe.
4. Preheat oven to 325 degrees.
5. To the remaining batter add the following:
3 eggs
1 cup oil
2 tsp cinnamon
1 cup sugar
1/2 cup milk
1/2 tsp vanilla extract
1 and 1/2 tsp baking powder
1/2 tsp baking soda
2 cups flour
1 large box instant vanilla pudding mix
1/2 tsp salt
6. Grease two large loaf pans or place cups in muffin tins. Muffins bake in 30 minutes.
7. In a small bowl mix together 1/2 cup sugar and 1/2 tsp cinnamon. Dust the greased pans the mixture. Use remaining mixture to top batter once in pans.
8. Pour batter evenly into the two pans and top with remaining sugar and cinnamon mixture.
9. Bake for 1 hour. Cool the bread until it loosens evenly from the pans (about 10 minutes).
10. Serve warm or cold.

If you keep a starter for yourself, you will be baking every 10 days.

Saturday, January 22, 2011

Hot dog Octapus

Cut hot dogs in half or thirds... stick uncooked spaghetti into the cut end of the hot dog and boil as usual.

Spaghetti Pizza

Another kid-friendly recipe... this one is from Josiah and Crissy's home...
1 16 ox box spaghetti, break in half
1/2 c. milk
2 eggs
1/2 tsp garlic powder or 2 smashed garlic cloves
1/2 tsp salt
1 lb. grated mozzerella
32 ox. Ragu sauce
parmesan cheese 1/2 c.
topping suggestions - mushrooms, pepperoni, olives, green bell peppers, pineapple
Cook spaghetti, drain.
Preheat oven 400 degrees
In separate bowl mix milk, eggs, garlic, salt, 1c. cheese, pour over spaghetti and mix well.  Press into jelly roll. Bake for 15 min.
Press down again.  Take out of oven and spread sauce over spaghetti,  Sprinkle cheese, add toppings.  Bake for another 30 min.
Important - let cool before cutting into squares.

Jello Recipe

Jenna's mom makes this fun jello and the rest of us moms finally asked her for the recipe...

3 small boxes jello or 1 1/2 large boxes jello
2/3 cup sugar
4 envelopes knox gelatin
4 1/3 cups boiling water
1/2 pint heavy whipping cream
Mix jello, sugar, and gelatin with boiling water. Whisk in whipping cream. (Do not overmix or cream will not separate.)
Pour into 9 x 13" pan. Refrigerate.

Saturday, January 15, 2011


This recipe is from Mrs. Kingsley, the grandmother of Peggy's cousin Jules. Peggy says it's the best, though we haven't had it yet. We're looking forward to trying it out!

4 cups sugar
1 can evaporated milk
1 cube butter
1/2 lb marshmallows
1 jar marshmallow cream
12 oz chocolate chips
2 medium or 1 large Hershey bar
1/2 cups nuts (optional)

Bring sugar, milk and butter to full rolling boil and boil for six minutes, stirring continuously. Remove from heat and add marshmallows, marshmallow cream, chocolate chips and Hershey bar(s). Stir until partially cooled. Add 1/2 cups chopped nuts.

Pour into buttered pans and let stand 24 hours. May be turned to harden.