Tuesday, June 25, 2019

Fried Chicken with Hot Honey

3 cups gluten-free white rice flour
2 tsp baking soda
1 tsp onion powder
1 tsp garlic powder
1-1/4 tsp salt
1 cup canola or avocado oil
3 lbs drumsticks & wings
1/2 cup honey
3 tablespoons hot sauce
1/2 tsp black pepper

1.  Place 1-1/2 cups rice flour in a shallow baking dish and set aside.  In a large bowl, whisk remaining 1-1/2 cups rice flour with baking soda, onion powder, garlic powder and 1 tsp salt.  Stir in 1-1/2 cups of water to form a batter.

2.  In a heavy, deep 12-inch skillet, heat the oil on medium-high until hot but not smoking (about 325 on a deep-fry thermometer).

3.  Meanwhile, dip the chicken into wet batter, letting excess drip off.  Then dip into reserved flour, tossing to coat.  Place on a large sheet of parchment.

4.  Add half of the chicken to the hot oil.  Fry 8-12 minutes, until cooked through, turning occasionally and adjusting heat to maintain temperature.  Repeat with remaining chicken.

5.  Arrange a wire rack over a sheet of foil and transfer fried chicken on top.  Season with remaining 1/4 tsp salt.  In a medium bowl, whisk together the honey, hot sauce and black pepper.  Serve chicken with the hot honey for dipping.

Serves 6.

Tuesday, June 4, 2019

Egg & Spinach Bell Pepper Bowls

2 servings

2 large eggs
4 tablespoons crumbled Feta
1/2 teaspoon salt and 1/4 tsp pepper
1 cup loosely packed spinach, chopped
1 medium bell pepper, halved lengthwise

1. Preheat oven to 350 degrees.

2.  In a blender, add eggs and salt/pepper; pulse until combined and fluffy.  Stir in baby spinach and 2 tablespoons of feta.  Pour into pepper halves.  Sprinkle with remaining cheese and a little more pepper.

3.  Bake peppers next two each other, in a snug baking dish so they don't tip over, for 15-20 minutes when eggs puff and are set.