Gluten Free eggplant, and chicken parmesan

I was never a big fan of chicken parmesan as a kid. In fact looking back I don't think I was ever made chicken parm outside of school. the only way I had this dish before the age of 27 was was in a school cafeteria. If you never had chicken parmesan from a public school cafeteria  then count yourself lucky. The sauce was bland and water down tomato, with this rubbery disk on top that they claimed was chicken, the chicken was coated in some sort of cross between sand and shake n bake, and half the time they would forget the cheese on top.

Needles to say as an adult, I never had any want to learn how to make this dish, that was until I visit a friend who made this meal with real ingredients. We also had a vegetarian there so she made some eggplant parmesan as a chicken replacement for the vegetarian. Well I suddenly understood why this was a staple meal in so many homes. This is definitely a meal I enjoyed.

I try and make sure there is a vegetable in at least two meals a day, so when I was looking into making this for my family I decided why not keep the eggplant and do chicken as well. This way I get both meat and vegetables in the same dish. and don't have to worry about making a side.

Ingredients

• 4 chicken breasts
• 1/2 an eggplant ( cut into 6 slices)
• 1 1/2 cups of all purpose GF flour
• 1 1/2 cups of cornmeal
• 2 cups shredded parmesan
• 3 eggs
• 1/4 cups heavy whipping cream
• 1 jar of homemade spaghetti sauce ( or one from the store)
• olive oil
• salt and pepper
• 4 1/2 inch slices of mozzarella

Preheat oven to 350 F. Take your sauce and pour onto the bottom of a casserole dish. Now in one bowl whisk together the heavy whipping cream and eggs, in another bowl mix together the GF flour, cornmeal, salt, pepper, and 1 cup of shredded parmesan. Pour some oil into a frying pan and let heat up on  the stove at medium heat.

Take the eggplant and dip in the egg mixture, let excess drip off then coat with the flour mixture, fry and place ontop of the sauce. When all 6 slices are in take a 1/4 cup of the shredded parmesan and sprinkle on top.

Next dip the chicken breast the same way you did the eggplant and cook in hot oil for 6 minutes on each side. Place the chicken on top of the eggplant (about 1.5 eggplant slices per chicken breast). Sprinkle the last of the parmesan on the chicken, and place the mozzarella slices on as well. Bake until the chickens internal temp hits 165 F and the cheese is golden. Let sit for 15 minutes and enjoy!

Chicken Makhani

My husband and I both love Indian food, but it tends to be more pricey, and harder to find in our neighborhood. We ended up only being able to go out for indian for really special occasions, and we found ourselves wanting to enjoy one dish more than the others, Butter Makhani, or more commonly known as Butter Chicken.

This dish has a rich and creamy based sauce, with those great indian spices packing it full of flavor. A couple of the ingredients can be harder to find in your local grocery store, so try and find a Indian grocer near you. I will post links to Amazon products incase you still can't find them.  

(Note: I seem to have lost my photos for this meal. I will update with photos in the future.)

The night before you need to marinade 2 Large chicken breast or 3 small ones. Chop the chicken into 1 inch cubes before adding to the marinade.

Marinade:

• 1/2 cup Greek yogurt
• 1.5 teaspoons kasuri methi
• 1/2 – 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1.5 tablespoon olive oil
• 2 tablespoon ginger garlic paste

In a large skillet start making the sauce. Start by slowly sauteeing your spices to really bring out their flavors.

The sauce/Makhani Masala:

Sautee

• 5 tablespoon melted butter
• 1 tbsp Ginger Garlic Paste
• 2-4 fresh green chili pepper, slit
• 4 green cardamom pods (or 2/3 tsp cardamom powder )
• 1.5 – 2 inch cinnamon sticks (or 1/8-1/2 tsp cinnamon powder)
• 2 cloves
• 1 black cardamom pod
• 1/2 -3/4 teaspoon fenugreek seeds
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 10 almonds, soaked, peeled and made into a paste
• 1 teaspoon garam masala
• 1 tablespoon kasuri methi

Now that your spices are all in turn down to a low simmer. In another pan cook your chicken with your marinade. Once fully cooked add just the chicken (not the marinade) to your your spices.

Finish the sauce

• 1 Bay leaf
• 1 can Tomato puree
• 2 teaspoons lemon juice
• 1/2 tablespoon honey

Mix in last on reduced heat

• 3/4 cup half and half
• 1/4 cup plain yogurt

Now serve over basmati rice and Enjoy! :D

Guacamole stuffed chicken

My husband loves all things spicy, and being a Thin man who has the genetic disposition of having high cholesterol, he has taken quite the liking to guacamole and the wonderful benefit of avocados. My kids are not a keen to spicy foods as he but this is one meal we all agree on. It is delicious.

Guacamole 

2 large avocados

1/2 a tomato diced

1 shallot diced

1 clove of garlic diced 

Splash of lime juice 

1 Tablespoon sour cream (or plain Greek yogurt)

1 Serrano chili minced (remove seeds for a more mild flavor

Mix in stand mixer

Take 4 thawed or fresh raw chicken breast and tenderize until thin.

Add 2-4 tablespoons (depends on size of chicken breast) of guacamole to the center of each breast.

Roll up sides of chicken breast to the top and pierce with 3 toothpicks to hold it shut.

Dip chicken in an egg bath then in bread crumbs. Put chicken on a broiler pan

Bake at 350°F for 45 minutes (or until chicken is fully cooked)

Usually I shred some Parmesan on top after pulling it out of the oven. I forgot to do that tonight this night.

Chicken Risotto

Risotto is one of those meals I have come to love. It is a great comfort food, and you can use all fresh ingredients.

Ingredients

• 2 cups of rice 
• 5 cups of chicken broth 
• 4 tlbs of olive oil 
• 1/4 onion (chopped) 
• 1 tlbs of minced garlic 
• 2 chicken breasts 
• 1 cup of corn 
• 1 cup of peas

Chicken: Add 2 tlbs of olive oil to a frying pan. Cut chicken into strips or cubes. Add chicken to frying pan along with any seasonings you want (I used cumin, dill carne asada, and chili powder). Cook thoroughly.

Add 2 tlbs and onion to a frying pan, and cook on high for 1 min. Lower heat to medium low and add rice. Stir frequently for five min. Then start to add chicken broth 1/2 cup at a time, continue to stir frequently. Wait for rice to absorb the broth before adding more broth. It should take about 30 minutes for rice to become tender. When rice is done mix in garlic, peas, corn, and cooked chicken.

Enjoy :)