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

 

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

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