Gluten-Free Caprese Chicken

A delicious and elegant dinner that doesn't take long to prepare IS possible on a busy weeknight. This gluten-free chicken dish is filling, packed with flavor, and takes less than 30 minutes to bake.

Mayonnaise may seem like an odd ingredient to combine with chicken (this recipe is actually adapted from a recipe on a Hellmann's jar!) A thin layer over top a boneless, skinless chicken breast helps lock in moisture and flavor. When combined with dried minced onion, the mayonnaise layer forms a scrumptious crust over the chicken.

I used Hellmann's Mayonnaise with Olive Oil because it contains fewer calories and less fat than regular mayonnaise, but you can use whichever brand of mayonnaise you prefer (ensuring it is gluten-free of course, always read labels!)

Once the chicken is nearly done baking, low moisture part skim shredded mozzarella is added to create a second layer of deliciousness. To finish off chicken with traditional Caprese style flavors, sliced tomatoes are arranged over top followed by freshly chopped basil.

Really want to kick the flavor up a notch? Finish off the dish with a drizzle of balsamic reduction, which is super easy to make from scratch.

What You'll Need
2 medium boneless, skinless chicken breasts
1/4 cup gluten-free all-purpose flour (I use Bob's Red Mill)
kosher salt and black pepper, to taste
2-3 tbsp mayonnaise (I use Hellmann's Mayonnaise with Olive Oil)
1/4 tsp red pepper flakes
1/2 tsp onion powder
1/4 tsp garlic powder
3-4 tsp dried minced onion
1/4 cup low moisture part skim shredded mozzarella (or more, for a really cheesy chicken)
1 large tomato, sliced
5-6 large fresh basil leaves, coarsely chopped (I snip with kitchen scissors)
drizzle balsamic reduction (either a store bought gluten-free version, or homemade)

How to Make It
Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Add the gluten-free flour to the bottom of a shallow dish. Season generously with sea salt and pepper and whisk with a fork to combine.
Rinse the chicken breasts and pat dry with a paper towel. Coat both chicken breasts completely in the gluten-free flour, shaking gently to remove excess flour. Place both chicken breasts on the lined baking sheet.
Evenly distribute the mayonnaise between the two chicken breasts, using a small spatula or the backside of a spoon to completely coat the tops and sides with a thin layer of mayonnaise.
Sprinkle the dried seasoning on top of the mayonnaise layer, adding the minced onion last.
Bake the chicken breasts for 20 minutes. Remove from oven and add a layer of shredded mozzarella over top each breast. Bake for an additional 5 minutes, until cheese is melted and chicken is completely cooked through.*
Remove chicken breasts from oven and let sit 5 minutes. Arrange 2-3 slices of tomato over top each breast, followed by freshly chopped basil. Finish with a drizzle of balsamic reduction. Serve immediately.
*Be sure to cook the chicken completely through to reduce the risk of food borne illness.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Easy Homemade Chicken Pad Thai

If you're one of the many people who has trouble finding special Asian ingredients like tamarind paste, not to worry - you can still create delicious pad Thai without it. In fact, the original pad Thai didn't contain tamarind at all (the makings of pad Thai being brought to Thailand via the Chinese), and the following recipe is based on this earlier version of the dish. When I was last in Thailand, I went back to the same pad Thai street seller every day because of her amazing pad Thai, and it wasn't until just before I left that she told me how she makes it (without tamarind). If you're living in a place where Asian ingredients are difficult to find, then this [tamarind-free] recipe might just make your day. Enjoy!

What You'll Need
9 oz./250 g. pad Thai rice noodles (click on the link to see what these look like)
3/4 lbs./.34 kg. boneless chicken thigh or breast, cut into small pieces or strips
1.5 tablespoons soy sauce*
4 cloves garlic, minced
1 fresh red or green chili, sliced
1 thumb-size piece galangal OR ginger, grated
4 green onions, sliced
1 egg
2-3 cups bean sprouts
1/3 cup dry-roasted unsalted peanuts or cashews, ground or roughly chopped with a knife
1 fresh lime, sliced into wedges
2 tablespoons vegetable oil
Pad Thai Sauce (without tamarind*)
1/3 cup good-tasting chicken stock
3 tablespoons rice vinegar (or substitute white vinegar)
1 tablespoon lime juice
3-4 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoons soy sauce*
1/8 teaspoon white pepper

How to Make It
Place prepared chicken in a bowl and toss with 1.5 Tbsp. soy sauce. Set aside.
Combine 'pad Thai sauce' ingredients together in a cup, stirring well to dissolve sugar. Note that this sauce needs to taste sweet first, followed by sour and then salty to create good pad Thai. Set aside.
Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, OR until soft enough to bend easily, but still firm and 'undercooked' by regular standards (this is the key to good pad Thai, so be sure not to over-soak or boil the noodles. They will finish cooking later). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, galangal/ginger, and half of green onion (or just the white parts), reserving remaining for later. Stir-fry 1 minute to release the fragrance.
Add chicken and stir-fry 3-4 minutes, or until cooked. If pan becomes dry, add 1-2 Tbsp. of the pad Thai sauce, just enough to keep ingredients frying nicely.
Push ingredients aside and crack an egg into the center of the pan. Stir quickly to scramble, then combine with other ingredients.
Add prepared noodles plus 3-4 Tbsp. of the pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky (8-10 minutes). When sauce has been absorbed and noodles are cooked, fold in the bean sprouts (you want them to stay crispy).
Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually end up adding 1-2 Tbsp. fish sauce, but I like mine on the salty side). Portion out onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts. For those whole like it extra spicy, serve with Thai chili sauce on the side, and ENJOY!

*Note: Although today we associate pad Thai sauce with tamarind, in this authentic southern-Thai recipe, the sourness comes from a combination of rice vinegar and lime juice instead. Traditionally (several hundred years ago), pad Thai was made in just this way - without tamarind - and versions of this original formula can still be found in various regions of Thailand. This particular recipe was taught to me by a local Thai chef in south-western Phuket, Thailand.

Recipe for Mock Mashed Potatoes With Cauliflower

It's hard to find anyone who doesn't adore mashed potatoes -- from toddlers eating their first real food to people on the far side of 80. Great with gravy or drenched in butter, salt, and pepper. Made more interesting with garlic, chives, sour cream and a variety of cheese additions. But ... yeah, this is not what you call health food.

Many adults are watching the carbs in what they eat daily, as well as the calories. Now, potatoes offer up some serious nutrition -- one medium red potato is an excellent source of vitamin C and potassium, along with fiber. But it adds about 165 calories and 37 carbs to your daily count. There's a healthier option, at least in the carbs and calories department.

Your guests will probably never guess that these rich and creamy "mashed potatoes" contain no potatoes. They are made from cauliflower -- great for low-carb diets. These are doubly good if you add bacon bits.

What You'll Need
1 head cauliflower, cut into florets (discard core and large stems)
1 14-ounce can chicken or vegetable broth or about 1 3/4 cups homemade
2 tablespoons butter
2 ounces cream cheese
2 tablespoons sour cream
1/2 cup shredded cheddar cheese
1/4 cup sliced green onions, white and green parts
1/2 cup (or more) crisply cooked bacon bits, if desired
Salt and freshly ground black pepper to taste

How to Make It
Place the cauliflower florets in a large saucepan.
Add the chicken broth and bring to a boil.
Cover and simmer until very tender, about 12 minutes.
Drain thoroughly through a fine sieve and return to the pot over low heat.
Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's OK if they break apart.)
Pour the cauliflower into a food processor fitted with a metal blade.
Add the butter; cream cheese; sour cream; cheddar cheese; green onions; bacon bits, if desired; and salt and pepper.
Pulse to combine.
Reheat before serving.

Cauliflower Gets Points for Diets
Cauliflower is a wonder food for people who are watching carbohydrates and calories. A cup of boiled cauliflower contains only 27 calories (yes, you read that right) and about 5 carb grams, about 2 of which are fiber. Basically, you can just ignore the carbs. As a bonus, cauliflower is an excellent source of vitamin C, with a cup providing nearly the full daily requirement at 85 percent. 

So even though this mock mashed potatoes recipe does pile on calories via its (delicious) dairy ingredients, it still is extremely low in carbs and high in fiber. And that's a real guilt-reliever.