Gluten Free South West Georgia Pound Cake

My friend Jo and I took Paula Dean's South West Georgia Pound Cake (http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html) and made it gluten free.  We also plan to make this with a lower glycemic load later on.  One step at a time though.  The idea is to keep the quality of the pound cake and work on making it healthier.  I also like to keep things easy.  In my thinking the fewer changes the better.  I am sure Paula would try to make this healthier now as well.  Love Paula's cooking.  We did use more heavy cream than Paula called used. 

This is very good.  I think it will be easy to substitute coconut sugar instead of sugar.  Everyone loved it.

Ingredients

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups gluten free Bisquick (Do not use all-purpose flour)

Do not use  (1/2 teaspoon baking powder)

1/2 teaspoon salt
1 cup heavy cream (we also added 1/2 cup of heavy cream - use if you need additional cream)
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Read more at: http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html?oc=linkback

Steps:

 

We followed Paula's directions to the letter.

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/southwest-georgia-pound-cake-recipe.html?oc=linkback

Enjoy.

Jo's Skinny Shake

Here is another fabulous shake by Jo with my input.

Ingredients:

1 cup of ice cubes
1 cup of almond/coconut unsweetened milk (or your own non-fat milk)
1 banana
1 Tablespoon Hershey's Cocoa powder (no sugar)
1 dropper Liquid Stevia
1 Tablespoon Protein Powder (optional)  I use Sun-Warrior vegetarian brand
1 Tablespoon fine milled flax chia seeds.(optional)

Steps:

In blender or food processor
chop ice until fine
Add other ingredients - put seeds on top
Blend about 2 minutes until well blended

Enjoy
 

Jo's Tropical Smoothie

Here is a great little Smoothie recipe.  My friend Jo drinks this smoothie and loves it.  I loved it too.  Hope you will enjoy.  


Ingredients

1 cup diced or chopped pineapple - fresh if you have it. 
1 cup  almond/coconut milk (or non-fat milk of your choice).
1 8 oz. Light and Lively Greek coconut yogurt that is 80 calories
1 cup of ice cubes
1 dropper of liquid Stevia
1 Tablespoon protein powder (optional) I use Sun Warrior brand.
1 Tablespoon fine milled flax and chia seed (optional)
(Makes enough for 2 shakes)

Steps:

In blender or food processor
chop ice until fine
add other ingredients and blend (2 minutes)

Drink and enjoy.

Jo's Crock Pot Chicken and Vegetables and Cast Iron Skillet Fried Cauliflower Rice

My friend Jo is up from Florida and decided to fix us a crock pot full of vegetables and chicken with fried cauliflower rice.  Very low carb, low fat, low glycemic index, low in calories and gluten free.  Very easy and with most of my recipe's you can vary the vegetables to suit yourself.  Cauliflower rice can be a meal unto itself.  Just  use it  like rice.  Today,  we decided to have the crock pot chicken and vegetables with it.  This was absolutely delicious.  Jo did a wonderful job.  Love having her visit.

Crock Pot Chicken and Vegetables
Ingredients:

2.5 pounds of boneless, skinless chicken tenders or breasts
4 cups of Vegetable Blend (frozen) 
Salt and pepper to taste
chicken or beef bouillon - 3 cubes
1/4 cup balsamic vinegar or red wine vinegar
1/2 cup of hot water
2 Tablespoons of extra virgin olive oil
1 cup mushrooms sliced
2 droppers of liquid Stevia
1 Tablespoon garlic minced (optional)

Steps:

EVOO in bottom of crock pot 
Place chicken in bottom
Salt and pepper chicken
Place Vegetable Blend on top
Place Mushrooms on top of Vegetables
Salt and Pepper to taste
Add Garlic

Let cook1 hour

Take 1/2 cup hot  water and mix bouillon in with the water.
1/4 cup balsamic vinegar
Stevia
Add into crock pot over vegetables
Cook until chicken is tender - about 3 hours on high.

Cast Iron Skillet Fried Cauliflower Rice

Ingredients:

1 small head of cauliflower
1 small package of mixed vegetables (frozen)
3 Tbls Braggs Liquid Aminos - (Can substitute low sodium soy sauce g/f)
2 teaspoons minced garlic
1/2 cup diced onion

Salt and Pepper to taste
2 teaspoons Extra Virgin Olive Oil

Steps:

Cut cauliflower in small pieces
Put in Blender
Blend until it is the consistency of rice

In Black Cast Iron Skillet add olive oil, mixed vegetables, and cauliflower
Add in onions and garlic
Add salt and pepper to taste
Saute on medium heat until it changes colors about 2 to 3 minutes

Add in Liquid Aminos and heat for another minute.

Serve hot.

Serve with  crock pot chicken and vegetables.

Enjoy

Cast Iron Skillet Potatoes

Several times a week, I use my cast iron skillets.  I have a variety of sizes and love to use them.  They are so versatile.  Use on the stove or pop into the oven.  They are just great.  

 This is a  recipe that you can change  up in so many different ways.   Just change the ingredients and add  your favorite vegetables.  For instance, just leave out the ham or Canadian bacon.   I have even taken bacon and topped the potatoes with it while they were cooking.  I know you will enjoy using this recipe and making it your own.



 Ingredients:

1/4 cup bell pepper (red, orange or green or a mixture)  (chopped)
1/4 cup onion (chopped)
1/4 cup cooked ham or Canadian bacon (optional)
1/4 cup mushrooms (optional)
3 to 4 tbls. coconut oil

salt and pepper

4 or 5 potatoes thinly sliced with skins (or amount needed to fill skillet.)
salt and pepper

garlic to season

Italian seasoning - Sprinkle to your liking

1/2 to 1 cup of grated cheese

Steps:

Saute in a black cast iron skillet the veges and ham (if using)  in coconut oil.
Season with salt and pepper.
Remove vegetable mixture and set aside to use later.


Slice potatoes thinly and arrange loosely in a circle around skillet
Season with salt and pepper, garlic and Italian seasoning.
Cover pan and cook potatoes on 375 degrees for about 1 hour.

Remove from oven.
Add veges on top
Add cheese -  mozzarella or parmesan are great.

Put back in oven for about 15 minutes or until cheese melts. 

Yum
Skillet potatoes

Vege Sandwich - Nice and Easy

A friend, recently asked me to prepare some finger sandwiches for her open house.   I made cream cheese and pineapple which is a very easy recipe and one that almost everyone knows.  I also made some Vege Sandwiches.    The only skill needed is to be able to chop vegetables or use a food processor to do the chopping.  I prefer to chop by hand. 

The sandwiches were so easy to make and I had several requests for the recipe.     They are gluten free and can easily be made on gluten free bread.  This recipe cut in half makes a vegetable spread to eat with crackers.  Enjoy...

Ingredients:

2 packages of  8 oz cream cheese
1 package of Broccoli Cole Slaw
1/2 small onion
1/2 teaspoon garlic power
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)

Let cream cheese sit out and become room temperature.  Much easier to mix this way.

Chop broccoli cole slaw and onion  into very small pieces.   For those who do not like to chop by hand then simply put in your food processor.

Mix all ingredients together and you have enough to do a loaf of bread with leftovers to eat as a cracker spread.

 I let the mixture cool in the refrigerator and then spread on the bread.  That made the spreading a little more difficult but it did not require cooling the sandwiches.  I think it would be alright to do either way. 

Enjoy...

Gluten Free Corn Cornbread

Recipe:  Gluten Free Corn Cornbread

I was thinking up ways to use some Thanksgiving Leftovers.  I was reminded of my Cousin's Corn Cornbread Recipe recently when I read a blog on Skinnytaste.com about Corn Casserole.  I couldn't find my cousin's  recipe but went from memory.  I think it turned out very well.  I love this recipe.  You can work with this in so many ways to use food that has been left over from your Thanksgiving Meal.  And it is so easy to make gluten free.

 To mix with the gluten free corn meal I am using Gluten Free Bisquick.  I have been experimenting with this to see how it turns out in different recipes.  I can pick it up in most grocery stores that I am shopping in and it so simple to use.  If you do not have this just use any gluten free flour baking mixture and add in baking power or Xanthum as needed.

For this recipe I am using yellow sweet corn but  cream style corn is delicious with this recipe.  In fact, I am pretty sure that my cousin's recipe called for cream style corn. 

If you are not feeding a large family like I do then you may want to make half this recipe to make a thinner smaller pan. This makes a huge black skillet full.
Ingredients:

• 2 cups of Gluten Free Self Rising Corn Meal
• 1 cup of Gluten Free Bisquick Mix
• 3 to 4 cups of corn
• 2 cups of buttermilk (Optional:  Greek Yogurt) For Vegans:  2 cups almond milk with 1 tsp. vinegar added to milk
  
• 1/3 cup  cooking oil (Optional:  butter)
• 3 eggs (Optional:  1/2 c of egg whites) (For Vegans substitute a commercial egg replacer)
• 1 cup of sweet onions (Optional)
  
• 5 Tbls. cooking oil or cooking spray  (to grease the pan)

OTHER OPTIONAL INGREDIENTS:

Add jalapenos or hot peppers to your own taste.  If you do this it comes out similar to Mexican cornbread only this version will have much more corn.


Directions:
In a large bowl combine all the ingredients and mix with a spoon.  If you are use to making corn bread than you will know that it will not be runny but a medium thick batter that pours easily.   Pour into a greased iron skillet if you have one and bake on 3:75 degrees 55-60 minutes, or until the edges are golden.  If you prefer, you may also use muffin tins or a baking dish.   You may have to adjust your baking time.   Let it cool a few minutes before cutting.

I have butter beans left over and green bean casserole to serve with the corn cornbread.  And of course, turkey and ham for those who wish to partake.

I love cooking so come back often.

Sharpshooter77

GF Low GI Peanut Butter Cookies

I made this recipe a couple of weeks ago but my focus has just not been there to sit down and blog the recipe.  I took our good and faithful Peanut Butter cookies recipe which is naturally gluten free and made it low Glycemic Index using coconut sugar.  The GI is 35 which is considered low.  Of course, if you eat a ton of them it still counts up.  I am giving the recipe that I always use first then the new low GI recipe.   This recipe came years ago from Dottie Hoyman who has passed on now.  My sister sometimes uses 1/2 cup regular sugar and 1/2 cup brown sugar.  The kids love these and love to help make them.

GF Peanut Butter Cookies

1 cup creamy peanut butter
1 cup granulated sugar and a little more for rolling the cookies in
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Line 2 baking pans with parchment papr or silicone baking liners.  (I don't always do this.  Sometimes I just cook them on my cookie sheet.  They turn out fine.
In a large bowl, mix peanut butter with sugar.  Add egg, baking powder and vanilla.  Stir well.  Pour the extra sugar into another bowl.  Take 1 Tablespoon dough and roll into ball.  Now roll ball into sugar and place on baking sheet.  Repeat with the rest of the dough.

Take a fork and dip into sugar and gently press into top of each ball of dough.  Turn fork 90 degrees and gently press again making a hatch marking on the peanut butter cookie.

Bake for 10 minut4es.  Take out of oven and cool 10 minutes and transfer to cooling rack.  Makes 24 cookies.

Now for the GF /Low GI Peanut Butter Cookies

Ingredients

1 cup peanut butter
1 cup coconut sugar (I used the one that comes in a jar with water added)
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1/8 to 1/4 cup coconut flour (may substitue with almond flour or any G/F flour)  You will not need this if you use the coconut sugar that does not have water added. 

Follow the Directions above except add the flour 1 tablespoon at a time until you can roll the dough into small balls.  Instead of dipping fork into sugar, dip it into coconut flour before chris crossing the cookies.

These cookies are worth the effort.  Enjoy

Potatoe Soup

This is one of my family's favorites.  It is so easy too.  Hope you enjoy.

Ingredients:

5 lb. bag of white potatoes (peeled and cut into cubes - medium size)

1 small vidalia onion

1/2 cup celery chopped

1 can cream of  celery soup (G/F)

Salt/Pepper to taste

Directions:  Place potatoes, onions, celery, cream of celery soup, salt/pepper  in a slow cooker.  Cover with water.  Cook until done.  About 7 hours in my slow cooker.    Delicious and easy. 

I served this with my G/F Cornbread and a salad.  Hope you enjoy. 

Sweet Potato and Coconut Cornbread/ Gluten Free/ Low GI

I am spending my days trying to cook meals that are in keeping with the UltraMind Solution Diet and incorporate coconut which many people are claiming helps or improves dementia in alzheimer's patients.  This  recipe is healthy, uses whole foods, adds fiber to the diet, incorporates coconut and abides with the UltraMind Solution Diet and the blood type diet my sister feels she should be on. It is also Gluten Free and Low GI.   I took my standard G/F cornbread recipe and tampered with it and came up with a big hit.  The idea came from another website but my ingredients are fewer and easier to make.

Sweet Potato and Coconut Cornbread  Recipe

Ingredients:

1/2 Cup G/F Cornmeal
1/2 Cup Coconut Meal
1/2 Cup Sorghum Flour (Sweet White)
1 tsp. cinnamon (Ceylon variety - avoid cassia which is the most common cinnamon)
1 tsp. vanilla (G/F)
1 medium sweet potato cut up/boiled/mashed
1 to 1 1/2 cup almond milk (This may vary)
1 large egg - Free Range
1/4 cup Extra Virgin Coconut Oil

Optional:
1/2 cup raisins

Directions:

Mix dry ingredients together.  (Coconut meal, Sorghum flour and Cornmeal)

Add egg, vanilla,  coconut oil, mashed sweet potato to the mixture.    Mix together.

Add in almond milk gradually until the mixture is  the consistency of a regular cornbread cake mixture.  Not like biscuit dough which is too thick and not like cake mix which is too thin.  So the batter should be of  medium consistency.

Grease the Muffin pan with olive oil before putting in the batter.

Pour into Muffin pans.   Bake at 375 degrees for 20 to 25 minutes dependent on your oven.

Discussion of Ingredients:

G/F Cornmeal - Any brand is OK with me.  You can buy regular cornmeal (no cornmeal mix) from the grocery store dependant on whether you are gluten intolerant or celiac.  The best way is to bite the bullet and buy G/F.  I will say that I am going to use less and less of cornmeal because it is higher GI than other flours.  I have begun using Coconut meal for more and more things that I used cornmeal to make.  Coconut meal has a much lower GI value.

Coconut Meal - This is naturally G/F.  I bought this at our local Indian market and it was relatively inexpensive.  I wish that I had a grinder that would turn it into Coconut flour but nothing I have will do the job for me.

Sorghum flour - This is just one of the flours that I keep on hand but you could easily use blanched almond flour which is also low GI and Gluten Free.

Cinnamon - There has been so much controversy over the type of cinnamon that we use.  Cassia is the type of cinnamon that we find most often in the United States and is cheap and readily available. Ceylon cinnamon uses only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be less strong than cassia. Cassia has a much stronger (somewhat harsher) flavor than Ceylon cinnamon.  Cassia cinnamon contains a moderately toxic component called coumarin  and has been  known to cause liver and kidney damage in high concentrations. Ceylon cinnamon has negligible amounts of coumarin.  For that reason, I recommend using Ceylon cinnamon which may result in a slightly different taste in your cooking.  Cinnamon is also known to help lower blood sugar.

Extra Virgin Coconut Oil - I am trying to incorporate more coconut into our diet because my Mom has dementia.  I also have focus issues as well.

Sweet Potato - I keep these cut up and frozen.  I just took a few out and popped them in a boiler.  When they were done, I just mashed them up and they were ready.  You can also use a fresh one - Peel,  cut up and boil until done. 

Raisins:  I didn't use these today as we were eating this bread with butter peas and I didn't think we needed the sugar in them.

Family Comments:

My family loved this recipe.  I plan to try it again using organic apples or organic pears that  I have in my freezer that I put up this summer.

Sothern Style Goulash - Gluten Free

This is my sister's recipe that she has made for years but I have recently updated this to make it Gluten Free and as low GI as possible.  It is very tasty and we all love it.

Recipe Ingredients:

This makes a large slow cooker very full.  So you can cut back on the ingredients to make it feed fewer people.
Feeds about 10 to 15 people

1 to  1 1/2 lbs hamburger
2 quarts of tomatoes
1 large bag frozen baby Lima's (about 32oz.)
1 large vidalia onion (chopped)
1/2 cup bell pepper chopped
1 16 oz package G/F noodles
1 TBLS sea salt
1/2 TBLS black pepper
1 TBLS garlic powder
3 bay leaves

Directions:

1.  Scramble hamburger meat with onions and bell peppers. 
2.  Put into slow cooker  the remaining ingredients except noodles and hamburger mixture
3.  Cook on  high for about 4 hours.
4.  Add noodles and continue to cook for 2 to 3 hours or until noodles are al dente. 
5.  Add Hamburger mixture and it is finished.
6.  Remove bay leaves before serving.

Discussion of Ingredients.
I keep frozen scrambled  hamburger mixture in my freezer  because I use it in so many of my recipes. 
I also use frozen organic tomatoes from my freezer.  I let them unthaw in slow cooker.
You may use any type of gluten free noodles - I try to select a low GI variety.  In the past we used Egg Noodles.
Hamburger can really be added in at any point.  I add it in last because we have vegetarians in our family and I take out some of the goulash before I add in the meat for them.
I keep the Vidalia onions in my freezer already chopped and ready to go.

Comments:
I think it was a big hit.  I cooked this on Sunday afternoon and there were 12 of us eating and it was wiped out before the day was gone.  I also made G/F corn muffins to go along with it.  Everyone seemed happy to eat it.

Gluten Free Mayo

I am trying to use extra virgin coconut oil for cooking purposes in the hopes that it will help my Mom's dementia.  We are starting Monday on a completely new diet and I plan on incorporating non-hydrogenated coconut oil into her diet as much as possible. Our family uses only one mayonnaise and that is "Dukes".  I have tried many mayo substitutes over the years but I think you will find this one will be to your liking.  And guess what?  No trans fats and uses oils that I believe are much more healthy for you.

I know what the oil industry has said about Coconut oil and it's health problems but recent research has shown that Coconut has many health benefits.  I will be writing a blog about that soon on my other blogsite.  Sharpshooter77.wordpress.com Here is a Gluten Free low GI mayo that will certainly help add coconut oil into your diet.

Gluten Free Mayo using Coconut Oil and Olive Oil

Servings: 1 1/2 cups
Preparation Time: 5 minutes

• 1 whole egg
• 2 egg yolks
• 1 tablespoon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1/2 cup extra virgin coconut oil  (melted if solid)
• 1/2 cup extra virgin olive oil

Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.

I usually keep the blender/processor running on low speed.  I mix my two oils together and start adding them a few drops at a time.  Once you get started you can increase pouring until you slowly add to the mixture in a slow moving stream.  Take your time and don't hurry this process.  The mayonnaise will turn out better if you are patient.

Continue blending/processing  until all the oil is used up.  Make sure the oil is fully mixed before you stop the processing. 

Discussion of the Ingredients:

Eggs - I use free-range eggs.   Usually from our local farmer's market.

Mustard - You may want to adjust the mustard down if you are making something like Thousand Island Dressing.  

Sea Salt -  I am still trying to cut down on the salt used  but mayo is not the same without it.

Pepper - If you do not have white pepper feel free to use the black pepper.

Extra Virgin Coconut Oil - I usually try to find the organic and make sure that I DO NOT use some form of coconut oil that is of the hydrogenated variety.  If it is Extra Virgin and organic it will not be hydrogenated.

Olive Oil - Again I buy the extra virgin variety. 

Comments:  If you use this mayo in Chicken Salad, and other recipe's you will find that it is a great mayo.  You can also use this to make a great many other salad dressings like Thousand Island Dressing, Ranch Dressing, etc.  Recipe's to follow soon.

Be Blessed and have a great day.

Squash Casserole - GF/Low GI

This recipe is one of our all time favorites and it is so easy.  I have used this recipe so many different ways.   In the past I have sliced potatoes  & ground beef into this recipe but no longer do it because of the high GI of potatoes.

Recipe Ingredients:

3-4  squash sliced thin
1 vidalia onion - sliced thin
1/2 stick of GF butter
 salt and pepper to taste

Optional:
bell pepper thinly chopped (about 2 TBLS)
carrots shredded - (1 TBLS)
almost any vegetable for color

Directions:

Layer squash then onions then a few pats of butter in a casserole dish.  Continue doing this until vegetables are used.  Cover with a lid or foil and  cook  on 350 degrees for 30 minutes.  (If you want to do this in a microwave follow the same procedure but cook for 15 minutes or until squash are tender -  I try to stay away from microwave cooking)

Discussion of Ingredients:

Squash:  Most often I use frozen squash from my organic garden.  I love being able to go to the freezer and pull out a quart package of squash and cook this recipe.  Tastes just like I picked it from the garden and cooked it.

Vidalia Onion:   I love cooking with these onions.  They are so good and especially in this recipe.  You can only get these onions  for certain months during the summer.  They say we can get it through December but I have never been able to find it that late in the season.   I look forward to getting fresh Vidalia's   every year.  This year I froze about 8 quarts of vidalia's to use this winter.   I prefer fresh but this works too.  If you choose to freeze onions you will want to double bag them as their aroma will permeate your freezer.

Butter:  If you have Celiac or you are  gluten intolerant you will want to buy GF butter.

Salt/Pepper:  I am trying to cut back on the salt so I increase the Pepper to compensate.

That's it.  So simple and easy.  Hope you enjoy.

Sharpshooter77

Gluten Free/Low Glycemic Fried Chicken

This recipe is very easy  although it sounds a little complicated.  It really isn't and believe me the chicken will be as delicious as any fried chicken around.  Also, it will be gluten free and low G.I.    I have listed our whole menu here.  Some of the items would fall into the high GI category which I usually refrain from eating.  They can easily be substituted for vegetables. 

Menu:

Fried Chicken

Boiled Potatoes (These are not low GI but I make them as my family loves them)  I usually eat baked sweet  potato, if anything.

Boiled Corn (Again not low GI but if you can find the maize variety it has a lower GI) I do not usually eat this.

Butter peas (Low GI/Gluten Free) 


Fried Chicken - Gluten Free/Low GI

Ingredients:

1 package boned chicken breasts or strips - enough to feed your family.
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic power
1 egg
1/2 cup coconut powder (or coconut flour)

Optional:

1/2 cup finely ground pecans/almonds
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary

Use a coffee grinder  to grind any of the spices, pecans/almonds or coconut powder  that aren't already ground. 

Mix the spices and the ground pecans/almonds  (if you choose to use)  in a shallow bowl.

Whisk the egg in another shallow bowl and set aside.  

In yet a 3rd shallow bowl place  the coconut powder/flour.

Pound the chicken breasts with a mallet or saucer until they are an even thickness, about 1/4 inch.  I usually put plastic wrap over the chicken before I use the mallet to keep it from spattering.  I also use a cutting board to pound them on for easy clean-up.   If I use chicken breasts I usually go ahead and cut them into strips. Today I used the strips.

Warm the oil over medium high heat in a non-stick pan while you batter the chicken.  I use a deep boiler type that I have had for years.  It is great for cooking anything in.  Doesn't look the greatest but I use it every week.

First coat the chicken in the egg.  Next  dredge the chicken breast with the coconut flour. Lastly dredge the chicken in the pecan/almond and spice mixture until well coated.  When the oil is warm  drop in the chicken.   One word of caution.  If you opt to use the pecan in your mixture you should be careful to avoid burning the pecan coating by  keeping the temperature low.  If you do not opt to use the pecans then you may cook on medium temperature.   Make sure to cook until the chicken is thoroughly done.  It only takes a few minutes. Since I used the almonds today I cooked on Medium heat.

Discussion of Ingredients:

Salt - I am trying to cut down on the salt my family uses but I am encountering lots of resistance.  I am trying to ween them off a little at a time.  I can tell you though that this is some of the biggest complaints that I am getting. 

Seasonings:   I used powdered seasonings today.  I also used the optional seasonings in my recipe except the thyme and rosemary.  I did grind the sage and parsley.   On Saturday I put my seasonings and almonds  together and ground everything and put them  in  a recycled peanut butter jar.  A sandwich bag works just as well.   Makes it easier for me on Sunday's.

Coconut Powder:  I bought my coconut Powder at one of the Indian Grocers in our town.  They do not carry the coconut flour but do carry coconut powder.  I paid $3.99 for 28 ounces.  The brand was a store brand - India Grocers imported and distributed by them.  It is a product of India.  You can also purchase this online.  I suggest you use the coconut flour if available as it is more finely ground than the powder.  If you want to substitute this just use rice flour or one of the gluten free flour mixes or blanched almond flour which has a lower GI than the others .  It also adds a good deal of fiber to your recipe which is always helpful.    I will be doing a  blog on this flour and others in the future so look for it.

Pecans/Almonds:  I used Almonds with the skins on them.  I just put  them into the coffee grinder.  I prefer the pecans for this recipe but I had Almonds on hand.  It actually turns into almond meal.  If you use the pecans do not over process because you could end up with pecan butter. 

Note:  If this is one of your family's favorite recipe's you can easily triple the spices and store them for later use so that you don't have to go through mixing the spice ingredients each time.  Do not mix in the pecans or almonds until you are ready to use unless you store the package in the freezer.  I  do not mix them in until I get ready to use.

 

Family Comments:

Since I used the almond meal the texture was a little more grainy than when using flour.  Overall, everyone liked it very much. Really, what is not to like?   My son likes the old fashioned southern fried chicken better.    My grandson loved the chicken.  It was his favorite.  I have not done so yet but I am working on a baked variety of this to cut down on the fat content.  I did remove the chicken from the oil and place on paper towels to absorb the excess.  It was not greasy at all.  Hope you enjoy this.

Be Blessed and have a great and joyful day. 



Sharpshooter77