Gluten Free Balsamic Crusted Chicken Breasts

It is hard to come up with new recipes that are easy to put together on a busy weeknight.  I found this Crispy Balsamic Chicken Recipe and adapted it a little to suit us. Namely we used Gluten Free Italian breadcrumbs and I used eggs instead of egg whites.  So easy and so good! I can’t tell you how delicious it was and I am so glad I doubled the recipe and made four chicken breasts because they were even good the next day, not as crispy when I heated them up but just as tasty. For sides we had broccoli, our old standby, and riced cauliflower which we just discovered in the freezer section of Trader Joe’s – LOVE!  – we just sprinkled it with salt, pepper and chopped parsley after heating it up in the microwave.  Next time, I want to make this Cauliflower Fried Rice and I bet it would work for this recipe too! Have you tried it?  If so, please share how you prepare it.

Ridgely Brode makes Gluten Free Balsamic Crusted Chicken breast as an easy weeknight meal on her blog, Ridgely's Radar.

 

Ridgely Brode makes Gluten Free Balsamic Crusted Chicken breast as an easy weeknight meal on her blog, Ridgely's Radar.

 

5.0 from 1 reviews
Gluten Free Balsamic Crusted Chicken Breasts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: American
Serves: 2
Ingredients
  • 1⁄3 cup breadcrumbs (I used Gluten Free Italian but you could use regular breadcrumbs)
  • 1⁄2 teaspoon dry parsley flakes
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon garlic salt
  • 2 teaspoons balsamic vinegar
  • 2 eggs, beaten
  • 2 boneless, skinless chicken breasts
  • salt + pepper
Instructions
  1. Put bread crumbs, parsley,garlic powder,and salt in medium bowl and mix.
  2. Whisk together vinegar and eggs in smaller bowl.
  3. Dip chicken in vinegar mixture then dry mixture.
  4. Place on a rack sprayed with PAM. set into a baking cookie sheet that is lined with foil or parchment
  5. Sprinkle with a little salt and pepper.
  6. Bake 400 for 30-40 minutes, till fork tender and juices run clear.
Nutrition Information
Serving size: 2

 

Ridgely Brode makes Gluten Free Balsamic Crusted Chicken breast as an easy weeknight meal on her blog, Ridgely's Radar.

 

Ridgely Brode makes Gluten Free Balsamic Crusted Chicken breast as an easy weeknight meal on her blog, Ridgely's Radar.

 

Ridgely Brode makes Gluten Free Balsamic Crusted Chicken breast as an easy weeknight meal on her blog, Ridgely's Radar.

to buy: Berry & Thread Dinner Plate

 

Turkey Mini Meatloaves With Chili Sesame Glaze

Do you want to have the most delicious dinner?  Then you must make these Turkey Mini Meatloaves with Chili Sesame Glaze, it is one of the best things I have ever tasted! It is so full of flavor and it’s spicy, a good hot spicy…I loved it! I cannot take credit for the meal or even the idea of the meal, I just took the pictures and joined a really fun group of friends for a scrumptious dinner. The chef, Steve Ring, planned the menu and cooked it for us. I had heard rave reviews of Steve’s culinary expertise and thought what could be better than grabbing some pictures and a new recipe for the blog, so I asked if he would be happy to share and he was!  It was a win win! After such a spectacular dinner, I asked Steve to contribute recipes on a regular basis to Ridgely’s Radar and am looking forward to what is next on his line up.

Steve served the individual turkey meatloaves (you won’t even know it is turkey!) with an Asian Inspired Cole Slaw (recipe here) that was the perfect compliment to the spicy meatloaf.  Be sure to see Steve’s notes at the end of the recipe for his adaptations to the original recipe.  Bon Appetit!

 

Turkey Mini Meatloaves With Chili Sesame Glaze | Ridgely's Radar

 

Turkey Mini Meatloaves With Chili Sesame Glaze | Ridgely's Radar

 

 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6
Ingredients
  • For the glaze:
  • ½ cup rice wine vinegar
  • 6 tablespoons honey
  • ¼ cup soy sauce
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons Asian chili-garlic paste, plus more to taste
  • 2 cloves garlic, minced
  • ¼ teaspoon salt

For the meatloaf:
  • Vegetable oil, for pan
  • 2 pounds cold ground turkey
  • 2 cups fresh white breadcrumbs
  • 2 eggs, lightly beaten
  • 1 tablespoon peeled and minced fresh ginger
  • 1 tablespoon Asian chili-garlic paste
  • 1½ cups roughly chopped cilantro
  • 10 scallions, trimmed and finely chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons hoisin sauce
  • 4 cloves garlic, crushed
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

For the garnish:
  • 2 tablespoons black or white sesame seeds, or combination
  • Chopped cilantro
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Make glaze: Bring vinegar, honey, soy sauce, sesame oil, chili-garlic paste, garlic and salt to a boil in a medium saucepan over medium-high heat. Once liquid comes to a boil, decrease heat to low and simmer until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
  3. Meanwhile, make meatloaf: In a large bowl, combine all ingredients and mix well but lightly, using your hands or a fork.
  4. Divide meat mixture into 6 equal portions and shape each into a small loaf. Place on prepared baking sheet. Use a spoon to make a small indentation in top of each loaf. Spoon a tablespoon of glaze over each loaf. Reserve remaining glaze for later use.
  5. Place meatloaves in oven. Bake, using a meat thermometer to monitor temperature, until internal temperature reaches 155-160 degrees, 25-30 minutes. Remove from oven and spread another spoonful of glaze over each loaf. Set aside five minutes, then transfer to a platter. Sprinkle with sesame seeds and herbs. Serve hot, warm or at room temperature.
Notes
Steve's Notes: I use Panko instead of bread crumbs, I use 90/10 or 93/7 ground turkey meat and I usually make 1½ or 2 times the sauce recipe as there never seems to be enough.

Turkey Mini Meatloaves With Chili Sesame Glaze | Ridgely's Radar

 

Turkey Mini Meatloaves With Chili Sesame Glaze | Ridgely's Radar

 

Turkey Mini Meatloaves With Chili Sesame Glaze | Ridgely's Radar

to buy:  Juliska Bamboo Dinner Plates  /  Juliska Bamboo Flatware  /  Juliska Florence Medium Tumbler

Hot Ham Buns

Every Halloween, since we had children, my husbands’ family would come to our house to celebrate. The kids would come having already eaten dinner (otherwise we could never get them to have dinner once the had bags full of candy) and dressed to go trick or treating.  The guys would take the kids around the the neighborhood, while the ladies stayed at our house waiting to pass out candy. When everyone arrived back to our house, the adults would have these hot ham buns that my Mother-in-Law would make. They are individually wrapped and easy to pass around to guests, with little or no mess. I cannot think of Halloween without having them and we made up a batch this weekend to have on hand. They are perfect for a picnic or evening around the fire pit. I hope you like them as much as we do!

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
FOR 4 SANDWICHES
  • ¼ Cup Soft Butter
  • 2 Tablespoons Prepared Horseradish Mustard (you can also use Gulden's Brown Spicy Mustard)
  • 2 Teaspoons Poppy Seeds
  • 2 Tablespoons Chopped Onion
  • 4 Hamburger Buns
  • ½ Pound or 12 slices Baked Ham, thinly sliced (3 slices per sandwich)
  • 4 slices Swiss Cheese (1 per sandwich)
FOR 24 SANDWICHES
  • 1½ Sticks Soft Butter
  • ¼ Cup Prepared Horseradish Mustard (you can also use Gulden's Brown Spicy Mustard)
  • ⅛ Cup Poppy Seeds
  • ¼ Cup Chopped Onion
  • 24 Hamburger Buns
  • 3 Pounds or 72 slices Baked Ham, thinly sliced (3 slices per sandwich)
  • 24 slices Swiss Cheese (1 per sandwich)
Instructions
  1. Pre-Heat Oven at 350F
  2. Combine softened butter, horseradish mustard, poppy seeds, and onion in a bowl
  3. Spread the butter mixture on the top side of each bun
  4. Put one slice of Swiss cheese on the bottom half of each bun
  5. Put 3 slices of Ham on top of the swiss cheese
  6. Cover the ham with the top half of hte buns
  7. Wrap each bun in aluminum foil
  8. Heat for approximately 20 mins or until the cheese has melted.
  9. Serve Warm
Notes
We freeze the uncooked wrapped sandwiches and when we want to serve them we remove from the freezer, thaw in the refrigerator overnight and then heat as directed.

For an appetizer, after heating we cut each bun in 4 and serve on a platter. YUM!

 

Hot Ham Buns | Ridgely's Radar

 

Hot Ham Buns | Ridgely's Radar

 

hamcheese7

 

hamcheese8

 

hamcheese9

Stuffed Peppers with Sausage and Beef (Gluten Free)

Now that you have had a little bit of time to try out our families recipe for making white rice, you can put your new cooking skills to the test with these Stuffed Peppers with Sausage and Beef. We are not big fans of green peppers and like to use the red, orange and yellow ones, but if you prefer green then by all means use them. We have substituted corn flakes, parmesan cheese and gluten free bread crumbs as the topping on those times we didn’t have potato chips in the house or wanted to change it up.  Hope you enjoy this recipe and if you have any tips, please share with us!

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

 

 

Stuffed Peppers with Sausage and Beef (Gluten Free)
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
Ingredients
  • 3½ teaspoons extra-virgin olive oil, plus more for baking sheet
  • 1 pound sweet Italian sausage, casings removed
  • 1 pound ground beef
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1 large yellow onion, diced small
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • ½ ounce Parmesan, grated (1/4 cup)
  • 1 cup dry long-grain rice cooked
  • ½ cup potato chips, crushed (we have also used cornflakes)
  • 8 large bell peppers (any color), top removed, seeds and ribs removed
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large skillet, heat 1 teaspoon oil over medium-high.
  3. Add sausage and ground beef, cook, breaking up meat with a wooden spoon, until browned, 5 minutes.
  4. With a slotted spoon, transfer sausage/ beef mixture to a medium bowl.
  5. Add 1 teaspoon oil to skillet along with onion and garlic, cook until onions are translucent.
  6. Add drained tomatoes, season with salt and pepper and cook through
  7. Add tomato mixture to bowl with sausage/beef, along with Parmesan, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper.
  8. Brush a rimmed baking sheet or shallow baking with oil and arrange bell peppers, cut side up, on sheet or baking dish
  9. Divide rice mixture among peppers and top with crushed potato chips.
  10. Bake until potato chips are browned and peppers are tender, about 30 minutes. Serve warm.

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

Chicken Salad Sandwiches

We spend many weekends in the Summer going down to our local beach with a picnic dinner.  It is hard to come up with easy to make, easy to eat meals that travel well.  On a recent evening, I was in charge of the main dish and couldn’t think of anything to make other than sandwiches.  I figured I could wrap them in paper and we wouldn’t need plates or utensils.  I made Ina Garten’s Chicken Salad with tarragon and celery.  Talk about a simple recipe that packs lots of flavor and a little crunch! The recipe called for adding mayonnaise to the bread but I felt the salad was already dressed enough and am glad I didn’t add more to the bread.  I changed up the spring mix to romaine for a little extra crunch and swapped out the multi grain bread for soft rolls.  They were a huge hit!  Luckily, I made extra and we enjoyed it the next day for lunch. Need other picnic ideas?  Check out this post and this one for recipes.

 

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Recipe: Chicken Salad

The Most Delicious Shepherd’s Pie

If I am looking for a crowd pleasing, make ahead meal, that looks like I spent hours in the kitchen, I make Shepherd’s Pie.  It is fool proof and is better if you make it the morning of the day you want to serve it.  We usually cook it on a Sunday morning to serve to a group coming over that night.  I love knowing dinner is ready and the kitchen is clean before I get to my lunch!  We then can go about our day and not worry about what’s for dinner. We serve it with a big green salad and a side of Pickapeppa Sauce. The sauce is a blend of mild spices and lightly sweet taste that marries well with the pie. It really is the most delicious Shepherd’s Pie, one that you will go back to over and over again.

Tulips on Ridgely Brode's table when she serves up Shepherd's Pie

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Sheperds Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

 

The Most Delicious Shepherd's Pie | Ridgely's Radar

The Most Delicious Shepherd's Pie
 
Author:
Recipe type: Main
Cuisine: American
Serves: 6
Ingredients
  • 2½ Lbs Idaho Potatoes, Peeled and cut into chunks
  • salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup heavy cream
  • freshly ground black pepper
  • 2 Tablespoons olive oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1½ pounds lean ground beef
  • 1½ teaspoons dried Thyme leaves
  • ¾ teaspoon ground allspice
  • 2½ cups frozen corn kernels ( I prefer fresh, briefly cook about 5 ears in boiling water first)
  • ¾ cup white Cheddar cheese
Instructions
  1. Preheat oven 350F
  2. Put the potatoes in a large saucepan and cover with cold water. Add a pinch of salt and bring to a boil. Uncover and cook until potatoes are tender. Drain and mash with the butter and heavy cream. Season generously with salt and pepper
  3. While the potatoes are cooking, heat the oil in a large saute pan and sauté onions until soft, about 5 minutes. Add the beef, thyme, and allspice, and cook until the meat is just cooked through, breaking up the pieces so it becomes almost crumbly. Add the corn and season with salt and pepper.
  4. Transfer the beef mixture to the baking dish. Spread the mashed potatoes on top, making sure to completely cover the meat.
  5. bake for 20 minutes, or until hot through and through.
  6. Remove the pie from the oven and heat the broiler. Sprinkle the cheese on top and broil until golden brown, about 4 minutes. Serve immediately..

The Most Delicious Shepherd's Pie | Ridgely's Radar

to buy: Juliska Au Gratin Dish