GF Coconut Chicken Fingers with Curried Sauce

Mix together:
2 lbs of chicken breast cut in strips (or buy the pre-cut chicken fingers)
1 egg

Combine inside 1 gallon-sized zipper bag:
1 c. sweetened, flaked coconut
1 c. corn meal
salt
pepper
onion powder
garlic powder

Place egg washed chicken in bag with coconut mixture, zip closed and shake until well coated.  Grease cookie sheet.  Place prepared chicken on cookie sheet without overlapping pieces to allow for even cooking.  Bake at 425'F for 45 minutes.

Curried Sauce:

2 TBSP mayonnaise
1 tsp. curry powder
1 tsp. lemon
1 TBSP milk (to reach desired consistency)

This sauce is so delicious and flexible, I used the leftover chicken in a salad for lunch and added a bit more milk to make it the consistency of a salad dressing.  Delicious! The chicken has a beautiful combination of savory with a sweet crunch.

Snowcream

A long time ago, in a galaxy far, far away...I used to buy ice cream only for birthdays -- 3 times each year.  But, in the winter time, when enough fresh snow had fallen, I would treat our family to this little bit of magic.  Enjoy!

1 medium sized mixing bowl full of fresh, clean snow
1 can of sweetened condensed milk
1 tsp. of vanilla
1/2 c. milk

Stir until creamy smooth -- about the texture of ice cream.  This particular recipe is for vanilla, but could easily be adapted by adding your favorite jam or chocolate sauce.  If creating a new flavor, hold back on the addition of milk until you are sure it is necessary to acheive the proper texture.

Sticky Rice and Mango (A Taste of Thai)

Who knew heaven could be so simple?  One of my girl's nights out brought this unexpected delight to my palate and I was lucky enough to buy some GF Coconut Fortune Cookies from A Taste of Thai (who shared this recipe with us.)  Go on and try it -- just once!

INGREDIENTS:

1 c. uncooked Jasmine rice
1 13.5 oz can of Coconut milk
2/3 C. sugar
1/2 tsp. salt
2 ripe mangoes

Prepare jasmine rice according to package.  In a separate saucepan, combine coconut, milk, sugar and salt.  Boil for 3 minutes, stirring frequently.  Remove from heat.  Pour hot coconut mixture into cooked rice, stir well.  Lightly press plastic wrap onto mixture in saucepan to cover.  Let rest at room temperature for 30 minutes (this is a great time to peal the mango).  Spoon rice onto a plate and garnish with mango slices.

BLT Salad

My family loves salad.  Especially this new one. It's fresh and fun.  Sometimes it's the little things (like leaving your lettuce in a wedge or slicing your carrots paper thin) that give familiar foods a little extra something.

INGREDIENTS:
24 oz bacon, crisp and crumbled
1 head iceberg lettuce (cut in wedges)
10 carrots, thinly sliced
6 radishes, also thin
1 container cherry tomatoes (left whole)
4 green onions (chopped to the chive)

DRESSING:
1/4 C. Olive Oil
1/4 C. red wine vinegar
3 cloves garlic
1/4 tsp. salt
1/4 tsp. pepper

First, set your oven to 400'F.  Lay bacon strips individually across a cookie sheet.  Bake for 15-18 minutes.  Measure out ingredients for the dressing into a bottle or jar and give it a good shake.  Prepare veggies and place them in separate bowls. (This step is really important to the members of the family who don't like all of the above veggies or who regularly use the phrase, "Mom!  She's touching me!)  Take the bacon out and place on paper towels to drain some of the grease.  Crumble into a bowl.
Give that dressing one more shake!  Now, pull out your pretty plates.  Place a single wedge off-center and add (in this order) carrots, radishes, bacon, green onions, and tomatoes.  It's pretty, eh?  Drizzle with dressing and dig in!

Lisa's Warm Pudding

Ever looked at the ingredients on the back of pudding purchased from the store and wondered what you could possibly eating that is good for you if it doesn't need to be refridgerated?  I did.  Thankfully, my sister came across this recipe (I think she was baking a pudding pie -- like banana cream -- from scratch) and shared.
Vanilla Recipe:                                              Chocolate Recipe:
3 cups Milk                                                     3 cups Milk
3 egg yolks                                                     3 egg yolk
3/4 c. granulated sugar                                   3/4 c. granulated sugar
5 TBSP cornstarch                                         5 TBSP cornstarch
1 tsp vanilla                                                   1/4 c. bittersweet chocolate chips or
                                                                      2oz. of a good quality chocolate bar
Add all ingredients to a medium sized sauce pan.  (Be sure to separate the egg whites into another dish!  These can be refridgerated to use later -- for a meringue or an omelet made out of egg whites like the movie "Runaway Bride".)  Stir with a whisk until combined.  Cook on medium heat, stirring constantly.  This takes about 10 minutes, but doesn't have to be stirred briskly.  Stir in a gentle motion to keep the ingredients from heating unevenly on the bottom of the pan.  The mixture will become thick, like...pudding!  Remove from heat.  Add chosen flavoring.

NOTE:  Flavor can be altered to banana, lemon or any other extract you can think of using the same measurements, but DON'T add these until after it is already a pudding.
TIP:  If you plan to use this pudding cold, you will need to transfer it to a container and put a lid on it while it is cooling.  The steam will prevent a "skin" from forming.  If you leave this in the open to cool, it does develop a layer of "skin" on the top, though the bottom is still delicious.

Softest Sugar Cookies Ever

4 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 C. butter (softened)
1 1/2 C. granulated sugar
1 egg
1 tsp. vanilla
1/2 C. sour cream

Sift together four, baking powder, baking soda, salt and nutmeg; set aside.  In a large bowl, cream together butter and sugar.  Beat in the egg, vanilla, and sour cream until well blended.  Stir in sifted ingredients.  Wrap dough in plastic wrap and refridgerate overnight.

Pre-heat oven to 375'F.  On a lightly floured surface, roll out dough to 1/4" thickness.  Cut into desired shapes.  Place cookies on an ungreases cookie sheet (leaving room for them to expand.)  Bake for 8-10 minutes.  Cool on a wire rack.

Bethany's side note:  grated orange rind instead of nutmeg, 1/2 C. butter and 1/2 C. margarine, roll them thick, frost with sour cream frosting.

Sesame Orange Chicken

Orange Chicken from Panda Express used to be my oldest daughter's all-time favorites for eating out food. Then, she was diagnosed with Celiac Spru.  This dish is jam packed with oriental orange flavors without any fear of gluten.

INGREDIENTS:

2 lbs. Boneless, skinless chicken breast cut into bite-sized pieces
Olive oil

Heat large saute pan to medium high heat.  Drizzle with oil.  Add chicken.  Cook until lightly browned and white throughout.

SAUCE:

1 1/2 tsp. Sesame seeds
3 Tbsp. Corn Starch
1 1/2 tsp. Garlic Powder
1/2 Tbsp Onion Powder
3 Tbsp Brown Sugar
1 Tbsp White Rice Vinegar
3 Tbsp GF Soy Sauce
1 1/2 Cups Orange Juice
1/2 Cup Apple Juice

Wisk sauce ingredients together in a small bowl while the chicken is cooking.  Allow to sit while waiting.  When chicken is cooked thoroughly, wisk one last time and pour over the chicken.  Bring to a simmer and cook for one minute (or until cornstarch cooks "clear"). 

If you started your white rice before cooking the chicken, dinner's ready!  ENJOY.