1/2 cup EVOO
1/2 cup ranch dressing
3 T Worcestershire sauce
1 tsp rosemary
2 tsp salt
1 T lemon juice
1 tsp vinegar
1/4 tsp pepper
1 T sugar (Optional)
Mix all together and pour over 3-5 chicken breasts that are cut into cubes. Let marinade 30 minutes in the refrigerate. Thread chicken onto skewers and grill for 8-12 minutes or until done.
Now onto something new I tried this week in the GF baking world... Brownies! I was really craving a good, chocolate, rich, gooey brownie. I don't know if it's because of coming off the gluten or because my hubby is gone, but I needed some chocolate. I've pinned several different recipes, but this one stood out to be an easier one that everyone might like. It came from Ghirardelli, so it couldn't be that bad, right? This recipe uses two parts almond flour and 1 part brown rice flour. They turned out perfect! They also use bittersweet chocolate. I like bittersweet chocolate in candy making sometimes and these did grow on me the more I kept eating them, but next time I might try them with semi-sweet chocolate instead. The only other thing with this recipe is that I had to almost double the baking time for them. They were still super moist and gooey and good, but baked a lot longer then the recipe said. I'm not even going to lie, I've eaten the whole pan myself. I even melted peanut butter and chocolate chips on top one night after the kids were sleeping. I know, I know, just because they are gluten free does not mean they are fat free. It's OK if it's once in a while, right? Here's the recipe for the ones I made. What's your favorite GF brownie recipe?
|This was before the peanut butter and chocolate chips...|
From Dying for Chocolate
1 cup 60% Cacao Bittersweet Chocolate Chips
1/2 cup whole almonds (or 2/3 cup almond flour)
1/3 cup brown rice flour
6 tablespoons unsalted butter, cut into chunks
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
Preheat the oven to 325°F with a rack in the lower third of the oven. Line the pan (8x8) across the bottom and up two sides with parchment paper. If using whole almonds, add them to a food processor with the rice flour and pulse until nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside. Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in the walnuts or pecans if using. (I didn't add extra nuts. The almond flour gave them a great nut texture that was really good!) Scrape the batter into the prepared pan and spread it evenly.
Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean.
Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares