Roasted Lemon Chicken (gluten free)

DSCF8306 (2)

In honor of my mom’s birthday, I made roasted lemon chicken for dinner (it’s one of my “fancy dinner” options when it comes to Kelsey-safe recipes).  The best part about roasting a chicken is that the Mr. Man and I easily get a dinner, two lunches, and a soup out of it.  I’m planning on making chicken stock from scratch a little later today.  How do you use up chicken leftovers?

Ingredients: 

  • Whole chicken (about 4 pounds)
  • Salt and pepper
  • 1 large lemon
  • 2 teaspoons dried rosemary (or 4 sprigs)
  • 3 garlic cloves (peeled)
  • Olive oil (about 2 tablespoons)
  • two medium yellow onions
  • A couple potatoes, celery, and carrots (optional)

Direction: 

  1. Rinse chicken (inside and out) and remove giblets and liver, and pat dry.  Then, trim excess fat from around the cavity.  Let sit at room temperature for an hour.
  2. Preheat oven to 450.
  3. Cut the onions into 1/2 inch thick, round slices.  Lay onions in two rows in the middle of the roasting pan (the onions should all rest on the lower onion — it’ll look like onion dominoes that fell over).  Make sure the rows of onions right next to each other; place chicken on top of onions.
  4. Liberally sprinkle salt and pepper (freshly ground is nice) inside the chicken cavity.  Then, stuff garlic cloves and rosemary in the cavity, too.  Roll lemon firmly against the counter with your hand. Afterwards, use a fork to poke holes all around the lemon and then place it inside of the chicken cavity.
  5. Tie legs together with twine (optional). Rub outside of chicken with olive oil.  Sprinkle chicken with rosemary and salt and paper (optional).
  6. If you want extra veggies, cut up cleaned potatoes, celery, and carrots and put them around the chicken (you’ll want to put a little bit of olive oil on the veggies so that they don’t get to dry, and sprinkle with seasonings of your choice).
  7. Bake for 50 to 55 minutes (you’ll want the thickest part of the chicken’s thigh to be 165 degrees).
  8. Let it rest for about ten minutes before serving (this keeps all the juices from coming out, which means your chicken will be more moist).

Lemon-Mustard Chicken (gluten & allergen free)

This recipe is based on the Lemon-Mustard Chicken recipe from the retro-pink (breast-cancer addition) Better Homes and Gardens© cookbook that’s sitting on my shelf, pages stained with brownies and pancakes.  Much like the velveteen rabbit, it’s on its way to becoming real.  This cookbook has pretty much taught me how to cook because, even though it never mentions food allergies or celiac disease even once, I’ve learned how to modify recipes and I’ve gained a best grasp of some of  technical jargon in cookbooks that used to scare me.  I’m still learning how to cook and it’s still proving to have some pretty tasty recipes between its covers; a pretty good combination.  

The original recipe calls for removing the skin (something I couldn’t bring myself to do, which meant I had to be careful not to charcoal the skin but it turned out nice and crispy). 

The original recipe also only makes just enough sauce to cover the chicken lightly but I wanted to have enough lemon-mustard mix leftover in the pan once the chicken was done to use as a sauce on my basmati rice, which tasted pretty darn good if I do say so myself.  If you’re not planning on using the drippings/lemon-mustard mixture for a sauce, just cut all of the ingredients (besides the chicken) in half.  Easy peasy.


Ingredients:

  • 2 and 1/2 to 3 pounds Chicken (drumsticks, breast halves, or thighs)
  • 5 tablespoons cooking oil
  • 2 tablespoon Dijon-style mustard
  • 2 tablespoon lemon juice
  • 3 teaspoons lemon-pepper seasoning
  • 2 teaspoon dried oregano or basil (crushed)
  • 1/4 teaspoon ground red pepper

Directions:

  1. Broil chicken about 5 inches from heat on high for about 15 minutes on each side. 
  2. While the chicken is cooking, stir oil, mustard, lemon juice, lemon-pepper seasoning, oregano/basil, and ground red pepper together in a small bowl.
  3. Brush mix onto one side of the chicken.
  4. Meanwhile, lower the baking rack back to the middle of the oven and turn the oven’s temperature to 400 degrees.
  5. Bake chicken for 10 minutes.  Then, take chicken out, coat the other side with the mustard mixture, and bake chicken again for another 10 minutes.  Or until chicken is no longer pink (turn the heat down on the oven if you’re afraid the skin will burn). 
  6. Serve chicken with basmati rice, cooked veggies, or salad.  And enjoy.

Moroccan Chicken (gluten & allergen free)

As a result of being gluten-free and having more than my share of food allergies, I tend to eat a lot of chicken and rice, so finding a new way to serve it is a plus.  I’ve now made this recipe twice, and it’s a keeper!  It was even a success when I served it to several wheat-eating friends who don’t have food allergies, which seems a good sign.


Ingredients:

  • 4 boneless, skinless chicken breasts
  • Olive oil (a couple tablespoons; depends on how much sauce you’d like to have)
  • 1/2 a small zucchini, chopped (optional)
  • 2 medium onions, chopped
  • 4 teaspoons Moroccan seasoning (I used the McCormick© blend, but you can also find tons of recipes for Moroccan seasoning mixes online)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoon honey (or 1.5 tablespoons Wax Orchards’ Fruit Sweet©; a sweetener made out of fruit juice that’s supposed to be diabetic friendly)
  • 1/2 cup golden raisins
  • Fresh cilantro, chopped (however much you like)

Directions:

  1. Slice chicken (both horizontally and vertically) into small strips.  Add olive oil, chicken, zucchini, and onions to pan.  Cook on a medium to high heat until the chicken is fully cooked and the vegetables are soft.
  2. Mix Moroccan seasoning, salt, and garlic powder in a small bowl.  Then, add to the chicken and stir.  If the seasoning is sticking to the bottom of the pan or there doesn’t seem to be enough sauce, add more olive oil.
  3. Stir in honey/Fruit Sweet©.  If the sauce seems too thick, add a little water.
  4. Stir in golden raisins.
  5. Top with fresh cilantro, then serve warm over rice (I recommend basmati).  And enjoy!

Stay up-to-date on The Crunchy Cook’s newest recipes and articles by following Kelsey on Facebook


More Crunchy Posts:

Shake-N-Bake Pork Chops (gluten-free)

Pork[Update: I can’t have pork anymore, found out that I was allergic.  But because the recipe turned out well and is good for gluten-free folks, I’ve left it on the blog]

Both my mom and I can’t have beef  and sometimes we really want something steak-like.  I miss having a nice piece of meat that you have to cut with a knife.

As a result, my mom came up with this tasty gluten-free, beef-free recipe that even tastes good when it’s been reheated the next day!  Enjoy.


Ingredients:

  • Pork chops
  • 1/2 cup corn meal
  • 1/2 cup rice flour (or tapioca flour)
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. Mrs. Dash
  • Milk (just a small bowl to dip the pork chops in)

Directions:

  1. Mix corn meal, gluten-free flour, and seasonings together in a 1 gallon plastic bag (my mom always uses a zip-top bag to keep it from exploding all over the kitchen).
  2. Dip the pork chops in the bowl of milk on both sides.
  3. Put the pork chops into the shake-n-bake bag (one at a time).  Shake until the pork chop is coated.
  4. After coating, put the pork chops on a lightly greased cookie sheet.
  5. Bake at 425 for 20-25 minutes.
  6. And you’re done!  It goes great with brown rice or a salad.

Turkey Meatloaf (gluten-free)

DSCN0809[Update: Due to new allergies, this isn’t something I can eat anymore.  But it’s super good so give it a try!  Hoping to figure out how to make a new allergen-free version soon]

My fiancé and I were recently have a discussion about meatloaf that began when he stated, “I just don’t get meatloaf.  It’s not that good.”

Not that good?  Well, of course, then I just had to make it.

Growing up, my mom made a fabulous meatloaf, so when I went completely beef-free and gluten-free it was one of the things I actually missed the most.  No more meatloaf and, perhaps worst of all, no more meatloaf sandwiches!  Thankfully, though, Mom doctored the recipe in order to accommodate my dining difficulties.  Her magic secret to making the ground turkey moist and flavorful: shredded zucchini!

An added bonus of this recipe is that it makes some pretty mean turkey meatloaf sandwiches with the leftovers and you can also use it for meatballs.


Algerian/Sensitivity Info: Gluten/wheat-free, nut-free, and beef-free.

 

Ingredients:

  • 2 lb. ground turkey
  • 1 cup gluten-free bread of any variety (cut up into very small pieces, doesn’t have to be neat)
  • 1 cup diced onion
  • 1/2 cup parmesan cheese
  • 1/4 cup fresh parsley (snipped)
  • 1 cup grated zucchini (don’t forget the magic ingredient!)
  • 3 eggs (lightly beaten)
  • 2 cloves garlic (minced)
  • 1 tablespoon thyme
  • 2 teaspoon salt
  • 1 teaspoon pepper

Directions:

  1. Combine turkey, bread, onion, parmesan, parsley, and  zucchini in a large mixing bow.  Don’t be afraid to get messy, using your hands works well.
  2. Mix the eggs and spices together in a separate bowl.  Be careful to not over beat the eggs.  And then, mix the egg and spices mix into the turkey meat.
  3. In a pre-greased 9″x13″ pan, separate the meatloaf mixture into two separate bread-shaped loaves.
  4. Bake the lovely meatloaves at 350 for an hour.
  5. Make a salad or fries to go along with it and enjoy.  And, if there’s any leftovers, make a sandwich for work tomorrow using gluten-free bread.

To subscribe to updates, “like” The Crunchy Cook on Facebook.