Tag Archive | gluten free

Crispy Chicken & Savory Collard Greens (No Oil;Gluten Free)

So we’re a little over 1 month in, how are those new year resolutions going so far? What? Don’t bail on them just yet. I’m cooking up some goodies that will make you forget they are “healthy”! As mentioned in a previous post, I went gluten free out of necessity not because it appears to me the “in” thing to do these days. With that being said, I learned to tweak certain recipes so that I could still enjoy some of my favorites.

Today, I’ve cooked up some crispy chicken that I made using not one drop of oil.  To go along with that is a family favorite: savory collard greens. Let me tell you, since I put together this greens recipe, I’ve been the “you bring the greens to the party” person. If it’s possible to make comfort food into health food, then this is it!

First off, let me introduce you to my new best friend. Her name is Bella, she’s an air fryer and she has changed my life forever. You can actually fry chicken completely crispy on all sides with no oil! It works best with parts that have a natural fat content like thighs and wings. For other parts with less fat, all you have to do is spray with an oil spray which still adds no additional calories. Do yourself a favor, buy one. They are usually on sale somewhere, I bought mine on sale at Macy’s for $50. I’ve seen them as low as $20 around black Friday so look around but definitely get one!

Air Fryer.jpg

For the greens, I took the easier route and purchased two bags of pre-cleaned and pre-cut collard greens. It saves time on the preparation and makes it more convenient for a week day meal.

Bag of Greens

I always make my own stock using smoked turkey tails. I like this part of the turkey for its flavor and fat content. It gives greens a rich and savory flavor. Put these in a large pot and cover with about one inch of water. Boil covered on medium high for about an hour until it becomes fork tender.

Smoked Turkey Tails

To the stock pot, add in your “wet seasoning”:
1 green pepper
Half red pepper; half yellow pepper (or use mini peppers like I did)
2 medium onions (or 1 large)
4 cloves fresh garlic

Chop all of the veggies finely or use a food processor until it looks like this:

Chopped Onions Peppers

This is where it gets tricky. I like bold flavors, so my seasoning blend may be more “robust” than others. You really have to tweak it to your preference but this is what I use:

1 tbsp + 1 tsp sea salt
1 tbsp garlic powder
1 tbsp crushed red pepper
2 tbsp paprika ( I really like paprika)
1 tbsp minced onion (I hate onion powder so I use this instead)
1 tbsp salt free garlic & herb seasoning
1 tbsp + 2 tsp sugar

Add the greens, “wet seasoning”, and dry seasonings to the pot with the turkey tails. Cook uncovered for one hour; stir occasionally. The water will dissipate and concentrate flavors so only tweak seasoning at the end of the hour.

Greens in Pot_edited-1

For the chicken, I used chicken thighs and use the same seasonings as above minus the sugar. The amount will vary depending on the number of pieces you prepare. Estimate about 1/8 tsp each per piece. I put all the seasonings in a bowl to make a “seasoning blend”.

Season Mix for Chicken

Half of the blend is added directly onto the chicken. The other half is added to a separate bowl with 1/2 cup of Brown Rice Flour.

Brown Rice Flour

Set the air fryer to 400 degrees F. Preheat for 5 minutes. Place chicken in without overlapping. Cook for 20 minutes, turn over, cook for another 10-15 minutes or until completely done.

Chicken in Fryer

You are now ready to enjoy this crispy and savory delight. I know what you’re saying, “where is the macaroni & cheese and cornbread!” Trust me, this is so good, you won’t even miss it! You can even get seconds while staying true to your resolutions!

Chicken Greens Finished Plate

Oh no, I’m not done yet! I have more yet to come that I’m sure you don’t want to miss. Be sure to follow and tune in next time for a new treat!

 

Gluten Free & Delicious: Jerk Shrimp Pasta Parmesan

After receiving the very good news from a food allergy test that I am allergic to wheat, nuts, soybeans, and sesame seeds, I realized that I would have to completely change the way I eat. It was sad at first, knowing that I would have to break up with some of my favorite dishes. Eventually, I learned to tweak recipes so that I could build a repertoire of foods that I can eat.

I’m going to share of few of my recent favorites for some of you that may have similar allergies or just looking to try something different. Either way, you will not be disappointed! Up first, is this super spicy, creamy, and decadent jerk shrimp pasta parmesan. If you like spicy foods, you’re gonna love this one. For those that prefer a more tame dish, I’ll share what to use to tone down the heat without compromising the flavor too much.

I’d like to call this a “recipe” but the way I cook is like “a little bit of this and a little bit of that…oh, it might need a little more this…” you get my drift but I’ll try my best to estimate proportion but I believe you should always try to tweak things to your own liking. With that being said, here are the ingredients you’ll need:

Gluten Free Pasta : 1 1/2 cups
(I love this brand pictured found at Aldi)

Parmesan Cheese : 1/2 cup
(freshly grated; not pre-shredded)

Frozen Broccoli Spears : 1 1/2 cups
(or fresh if you’re fancy)

Medium Shrimp: 12 oz

Pasta

Hot Jamaican Jerk Seasoning (I found this one at Walmart): 2 Tbsp
(Use Old Bay or similar to make a milder version)

Heavy Whipping Cream: 1/3 cup

Garlic & Herb Salt Free Seasoning: sprinkle till satisfied

1 Tbsp Sea Salt

1 tsp Paprika

Add the jerk seasoning to the shrimp; stir until all the shrimp were covered. Spray a nonstick pan with oil and warm the pan on medium high heat. Cook the shrimp for 3-5 minutes until they are opaque. Remove the shrimp into a bowl and set aside.

Jerk Shrimp in Pan

For the pasta and broccoli, bring a pot a water to a bowl then add salt (and a tbsp of olive oil to keep the pasta from sticking together but that’s optional). Add both pasta and broccoli to boiling water and cook till pasta reaches desired tenderness usually 8-10 minutes. Drain in a colander.

Pasta Broccoli in Colinder

I wiped that same nonstick pan clean of all the excess jerk seasoning then added the pasta, broccoli, parmesan cheese, cream, and garlic herb seasoning. Stir and cook until the cheese has completely melted and all are covered with a creamy rich sauce.

Pasta In Pan Seasoned

Last, add the shrimp to the pan and stir together shrimp, pasta, and broccoli. Garnish with some paprika for color and Voila!Now you are ready to enjoy this spicy, creamy delight!

jerk-shrimp-pasta-parmesan.jpg

Trust me, with this recipe, you will not feel like you are missing out on anything simply because you have to eat a gluten free diet!

Stay tuned for more because I have transformed many food favorites to gluten, nut, and soybean free. You don’t want to miss what’s next so follow this blog now so you don’t miss out!