This is a very simple tasty Chicken Recipe.
Spicy Honey Glazed Chicken Thighs ~ Gluten Free
For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
Spicy Honey Glazed Chicken Thighs ~ Gluten Free:
Spray a Glass 9X13 pan with Cooking Spray.
Clean off 6-7 pieces of Chicken Thighs,, cutting off any excess Skin.
Place in the pan and sprinkle both sides with Fresh Ground Black Pepper and Salt
In a small mix together:
1 tsp. Cayenne Pepper
1 tsp. Chili Powder
1 tsp. Paprika
1 tsp. Garlic Powder
1 tsp. Onion Powder
Rub the Chicken with the Seasonings. Lift the Skin and rub on some more of the seasonings .
Cover with Plastic wrap and refrigerate 2-3 hours or longer.
Preheat the oven 400*
Remove the Chicken from the Refrigerator,, dispose of the plastic wrap. Cover the pan with Foil.
Bake for 30 minutes covered. Remove from the oven and dispose of the Foil
Honey Glaze:
Mix with a fork
1/3 Cup Honey
1-1/2 TBL Gluten Free Soy Sauce (I used Joyce Chen Gluten Free Soy Sauce...Use regular Soy Sauce if you are not Gluten Free)
Using a Pastry Brush:
Brush the Chicken with the Honey Sauce,,, baste both the top of the skin as well as under the Skin.
Bake for 25 Minutes
Brush on more of the Honey Glaze and bake an additional 5 minutes or until the Chicken reaches an internal temperature of 165*.
Let the Chicken sit for 5 minutes before serving. I like my Chicken a nice dark caramelized color,, if you don't just lower the temperature
the last 25-30 minutes to 350*.
ENJOY!
Joyce Chen Gluten Free Soy Sauce:
http://joycechenfoods.com/
Acu Rite Digital Thermometer:
I used a digital thermometer to check the Chicken for when its done. Bake until 165*.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Brazilian Cheese Bread ~ Buns with Bacon ~ Version 2
For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
Brazilian Cheese and Bacon Buns ~ Version 2:
These are not shaped into normal Brazilian Cheese Buns. I like to experiment with Recipes and was happy these came out great.
I wanted to make the Brazilian Buns larger so I could use them for Sandwiches. They also made great Hamburger Buns. The Bacon was a great addition. They are thin but held together beautifully and tasted so good.
These tasty Buns are Soft, Creamy on the inside with an almost moist texture. The outside is a bit chewy/crispy. It's best to eat these buns while they are warm. I do not recommend reheating them in the microwave. Either re-heat in your regular or toaster oven. I sliced the Buns in half and toasted them in my toaster oven. If you don't want them toasted you can warm them up for a minute or two in your Toaster/Toaster Oven.
In a small sauce pan add:
1 Cup Milk
1 stick of Butter (½ Cup)
Bring to a boil. Remove from the heat.
In a stand mixer add and mix together with the paddle:
10.5 oz Bob's Red Mill Tapioca Starch ~ AKA: Tapioca Flour (***SEE FOOT NOTES***)
1 tsp. Salt
Slowly add the Milk/Butter mixture to the Tapioca Flour,, start with the mixer on low speed,, scrape the bowl; then turn up to medium high for about 30 seconds.
Add any cheese of your choice: I used:
Total of 1 ½ cups of Cheese (1 cup Fiesta and ½ cup Fresh Shredded Parmesan)
The Fiesta Blend has shredded:
Montery Jack, Cheddar, Queso Quesadilla and Asadero Cheese
Mix until blended.
Let the dough cool off for about 10 minutes. (this is important because you will be adding eggs,, you do not want the eggs to cook in the dough)
Slowly add:
2 Eggs, Beaten
Mix until smooth.
Add 10-12 pieces of cooked Crumbled Bacon to the dough and mix for a couple of seconds
***FOOT NOTES***
There are so many recipes for Brazilian Cheese Buns. I have experimented with many different recipes. Some are a very thin batter others a very thick batter.
I realize that not everyone has a Baking Scale. Many recipes call for 2 Cups of Tapioca Flour,,, due to Tapioca Flour being so light,, it's hard to get an accurate measurement. After reading many helpful hints,,, I found that measuring the Tapioca Flour on a scale to be very helpful. If you don't have a scale, here is my conversation. This is what 10.5 oz of Tapioca Flour will be.
2 Cups plus 1/3 Cup plus 1 TBL Tapioca Flour (If you add a bit more its not going to make a big difference)
Tidbits: Sometimes I add extra Tapioca Flour/Starch after adding the eggs,, a lot depends on the Humidity in the air,,, if the batter is to thin,, add a little bit of extra Tapioca Flour/Starch and mix in thoroughly. I will scoop out one and if it runs together,,, I will add more Tapioca Flour/Starch,,, only a little bit at a time.
To cook your Brazilian Cheese Buns: Again there are many methods.
I cooked mine on a Silpat Lined Cookie sheet using a Extra Large Ice Cream Scoop. Tapioca Flour is very sticky/elasticity, if you find it sticking to the scoop,,, dip the scoop in warm water.
Makes 9 Large Buns
You can also cook them in Mini or Regular Muffin tins. Cooking them in the Muffin tins resulted in a more Puffed up Traditional Brazilian Bun... cooking them on the Silpat liner they were not as puffy,,, but this method worked for me. I was able to slice them and toast them for Sandwich's and Burgers. My Husband enjoyed having one the next morning,, slicing it, then toasting it and filling with an Cooked egg, slice of ham and cheese.
Before I baked my Brazilian Buns, I sprinkled a little bit of cheese on each bun.
I cooked my Buns in a preheated 375* oven for 20 Minutes. Rotating the pans ½ through baking.
Remove from the cookie sheets and cool on a wire rack.
You can also add any herbs of your choice to the Tapioca Flour Mixture.
You can freeze these buns in a zip-lock bag placed in a container after they have cooled off.
Again re-heating before you serve them.
ENJOY!!
Tapioca Flour/Starch:
http://www.bobsredmill.com/
http://www.silpat.com/
Camera:
Canon PowerShot SX230 HS
)
Here is a super easy and moist Muffin Recipe
Gluten Free Sour Cream and Orange Muffins
For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
Gluten Free Sour Cream and Orange Muffins:
In a Large bowl whisk together:
1-3/4 Cups Gluten Free Flour (***SEE FOOT NOTE***)
2/3 Cup Sugar
1 tsp. Xantham Gum
1 TBL.Baking Powder
½ tsp. Salt
In a Medium bowl whisk together:
1 Cup Sour Cream
1 Egg
½ cup (1 Stick) Melted Butter
¼ Cup Orange Juice
1 tsp. Orange Extract
1 TBL. Orange Zest
Pour the wet ingredients over the dry ingredients.
Fold togteher with a rubber spatula just until combined. Do not over mix.
Spray a 12 Cup Muffin tin with Cooking Spray.
Use an Ice Cream Scoop to evenly measure out 12 Muffins.
Bake in a 400* Preheated oven
for 18-20 Minutes or until a Thermometer inserted into the center of the Muffin reaches an internal temperature of 205*
Remove muffins from the tin and cool on a wire rack for 15 minutes.
Orange Glaze:
In a Small bowl mix together with a fork.
¾ Cup Confectioner Sugar
1 TBL. Orange Zest
1-2 TBL Orange Juice... use just enough to make a thin glaze.
Dip the Muffin tops into the Glaze. Place back on the wire rack. Allow the glaze to dry before covering the muffins.
These Muffins stay fresh for several days covered. I also froze some in a plastic container. When ready to serve remove from the freezer to defrost.
ENJOY!!
(***FOOTNOTE***)
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.
I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.
http://www.bobsredmill.com/
Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the Muffins for when they done. Bake until it reaches an internal temperature 205*-210* in the center of the Muffin
It's also great to check the temperature of the milk and water before adding the yeast. It's a helpful gadget.
I adapted this Recipe to Gluten Free from:
http://myboulangerie.wordpress.com/2013/01/14/sour-cream-orange-muffins/
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
)
Gluten Free Brazilian Cheese Bread ~ Buns Version 1
These tasty Buns are Soft, Creamy on the inside with an almost moist texture. The outside is a bit chewy/crispy. It's best to eat these buns while they are warm. I do not recommend reheating them in the microwave. Either re-heat in your regular or toaster oven. I also sliced them in half and toasted them in my toaster and put on a little butter. YUM!!!
In a small sauce pan add:
1 Cup Milk
1 stick of Butter (½ Cup)
Bring to a boil. Remove from the heat.
In a stand mixer add and mix together with the paddle:
10.5 oz Bob's Red Mill Tapioca Starch ~ AKA: Tapioca Flour (***SEE FOOT NOTES***)
1 tsp. Salt
Slowly add the Milk/Butter mixture to the Tapioca Flour,, start with the mixer on low speed,, scrape the bowl; then turn up to medium high for about 30 seconds.
Add any cheese of your choice:
Total of 1 ½ cups of Cheese
I used an Italian Blend of cheese that had:
Shredded Mozzarella, Smoked Provolone, Romano, Fontina, Asiago, Parmesan Cheese.
Mix until blended.
Let the dough cool off for about 10 minutes. (this is important because you will be adding eggs,, you do not want the eggs to cook in the dough)
Slowly add:
2 Eggs, Beaten
Mix until smooth.
See ***Foot Notes***
***FOOT NOTES***
There are so many recipes for Brazilian Cheese Buns. I have experimented with many different recipes. Some are a very thin batter others a very thick batter.
I realize that not everyone has a Baking Scale. Many recipes call for 2 Cups of Tapioca Flour,,, due to Tapioca Flour being so light,, it's hard to get an accurate measurement. After reading many helpful hints,,, I found that measuring the Tapioca Flour on a scale to be very helpful. If you don't have a scale, here is my conversation,, I measured my Tapioca Flour out after the scale. This is what 10.5 oz of Tapioca Flour/Starch measures out to be,,,
2 Cups plus 1/3 Cup plus 1 TBL Tapioca Flour. (If you add a bit more its not going to make a big difference)
Tidbits: Sometimes I add extra Tapioca Flour/Starch after adding the eggs,, a lot depends on the Humidity in the air,,, if the batter is to thin,, add a little bit of extra Tapioca Flour/Starch and mix in thoroughly. I will scoop out one and if it runs together,,, I will add more Tapioca Flour/Starch,,, only a little bit at a time.
To cook your Brazilian Cheese Buns: Again there are many methods.
I cooked mine on a Silpat Lined Cookie sheet using a Cookie Scoop. Tapioca Flour is very sticky/elasticity, if you find it sticking to the scoop,,, dip the scoop in warm water.
You can also cook them in Mini or Regular Muffin tins. Cooking them in the Muffin tins resulted in a more Puffed Brazilian Bun... cooking them on the silpat liner they were not as puffy,,, but this method worked for me. I was able to slice them and toast them for Breakfast the next day. I also used these Buns to dip in a Beef Stew without slicing them. I just warmed them up for a few minutes. They were great with my Stew!
Before I baked my Brazilian Buns, I sprinkled a little bit of cheese on each bun.
I cooked my Buns in a preheated 375* oven for 20 Minutes. Rotating the pans ½ through baking.
Remove from the cookie sheets and cool on a wire rack.
You can also add any herbs of your choice to the Tapioca Flour Mixture.
You can freeze these buns in a zip-lock bag placed in a container after they have cooled off.
Again re-heating before you serve them.
ENJOY!!
http://www.bobsredmill.com/
http://www.silpat.com/
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Beef Stew ~ Comfort Food ~ This Recipe is Gluten Free. If you are not Gluten Free use Regular Flour and Regular Beef Stock/Base.
For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
For a Printed copy of the Brazilian Cheese Buns:
http://sharingglutenfreerecipes.blogspot.com/2014/03/brazilian-cheese-buns-version-1-gluten.html
Beef Stew ~ Comfort Food
I made a very large Pot of Stew. You can cut this recipe to half.
In a Large Pot: coat the bottom with Oil and heat to medium high.
I used:
3# Boneless Beef Chuck for Stew
Place the meat in a large bowl, Sprinkle to taste with
Salt
Pepper
Garlic Powder
Onion Powder
Lightly coat with Gluten Free Brown or White Rice Flour
Brown the Beef. It will not be fully cooked at this point.
Remove from the Heat and place in a large bowl or baking pan.
I am half Portuguese and my Mom always put Chourico a Hot Portuguese Sausage in her Beef Stew and Pot Roast. This is optional.
Cut the Chourico in half. Place in a small Pot and cover with water. Bring to a boil. Then simmer for 15 Minutes. This helps remove the Fat. Then slice the Chourico into bite size pieces. Add the Chourico to the Beef Pan.
Using the same pan you browned the Beef in, add a little Oil if needed and heat to medium high. Add:
1 Large Onion Chopped
1 Large package of Button Mushrooms Sliced
Cook until the Onions and Mushrooms are done.
At the last minute add Minced Garlic to taste. Cook for 1 Minute.
Add both the Beef and Chourico to the Pan, mix with the Onions, Mushrooms and Garlic.
Turn the Burner up to High.
Deglaze the Pan with 1 Cup of Red Wine, I used Burgundy. Wine is Optional but it gives the stew a great taste. Cook the wine off.
Add 9 -10 Cups of Gluten Free Beef Stock/Base (I started with 6 Cups but added more later use as much Stock as you prefer) I used Kitchen Basic Gluten Free Stock. Link below.
Bring to a boil, then simmer for 2 hours. Check the Beef, it should be nice and tender.
Add to your taste:
Baby Carrots
Chopped Celery
Dried Parsley
Cook for about 30 minutes.
I used Baby Red Potatoes,,, use any Potatoes of your choice.
Cut the Potatoes into bite size pieces. Add to the Stew and Cook until all vegetables are done.
To thicken the Stew, I made a Cornstarch Slurry.
In a small bowl using a fork mix together Cornstarch and water.
Pour into the Pan and gently mix the Slurry in. Make the Stew as thick of as Thin as you like.
I often times add Froze Peas to my Soup right at the end. They cook in a matter of minutes in the Hot Stew.
Kitchen Basic Gluten Free Beef Stock:
http://www.vitacost.com/kitchen-basics-cooking-stock-gluten-free-beef
Gasper Portuguese Chourico:
http://www.gasparssausage.com/
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software