Chicken Pot Pie with Crunchy Brown Rice Crust

Ingredients

• 2 tablespoons canola oil
  
• 1 tablespoon extra-virgin olive oil
  
• 1 boneless, skinless chicken breast
  
• 1 chicken leg quarter, skin on
  
• 2 teaspoons chopped thyme, divided
  
• 2 large carrots, chopped
  
• ¼ teaspoon celery seeds
  
• 1 small yellow onion, chopped
  
• kosher salt
  
• black pepper
  
• ¼ cup brown rice flour
  
• 1 ½ cups low-sodium gluten-free chicken broth
  
• 1 cup almond milk
  
• ¾ cup frozen peas
  
• 2 cups cooked brown rice
  
• ¼ cup gluten-free bread crumbs
  
• ½ teaspoon sweet paprika
  
• Parmesan cheese for sprinkling, if desired
  

Directions

1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Salt and pepper boneless, skinless chicken breast and chicken leg quarter. To season the leg quarter, rub salt and pepper underneath the skin. Spray both pieces of chicken with canola oil cooking spray. Roast the chicken breast for 15 minutes and the chicken leg quarter for 30 minutes, or until 165 degrees. When done, remove skin from chicken leg quarter and place both pieces of chicken on a plate to cool. Set aside.
   
2. Spray 4 large ramekins with cooking spray and set aside on a large baking sheet.
   
3. Heat canola oil and olive oil over medium-high heat. Add the carrots, celery seed, onion, 1 teaspoon of thyme, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Let sauté for 6 to 8 minutes. While the vegetables are cooking, use your hands to shred the cooked chicken. Add the chicken to the vegetables and cook for an additional 2 minutes. Add the brown rice flour and cook for 1 minute, stirring constantly. Add the chicken broth and almond milk. Bring the mixture to a boil, reduce heat to low, and simmer until very thick, about 10 minutes. Add the peas and stir. Pour the filling into prepared ramekins.
   
4. Preheat oven to 400 degrees.
   
5. In a small bowl mix together cooked rice, bread crumbs, paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Sprinkle on top of filling in prepared ramekins. Bake for 20 minutes, or until bubbly. Sprinkle with cheese if desired.  Serves 4 to 6. 
 

Recipe adapted from Whole Foods

 

Oven-Fried Chicken Breasts

 Ingredients

• ¼ cup kosher salt
  
• 2 tablespoons sugar
  
• 1 tablespoon sweet Hungarian paprika
  
• 4 cloves garlic, smashed
  
• 2 bay leaves
  
• 4 cups almond milk + 4 teaspoons vinegar
  
• 4 to 6 (8-ounce) boneless skinless chicken breasts
  
• ½ cup gluten-free bread crumbs
  
• ¾ cup brown rice flour
  
• 2 tablespoons canola oil
  
• 2 large eggs
  
• 2 tablespoons Dijon mustard
  
• 1 teaspoon chopped fresh thyme leaves
  
• Freshly ground pepper
  

Directions

1. In a 4-cup glass measuring pitcher pour 4 teaspoons of vinegar. Fill pitcher to 4 cups with almond milk. Let sit for 10 minutes to allow almond milk to curdle.
   
2. For the brine, combine salt, sugar, paprika, garlic, and bay leaves. Add milk-vinegar mixture and stir until salt has dissolved. Immerse the chicken breasts in the brine and allow to marinate at room temperature for 30 minutes (do not marinate any longer or the chicken will become too salty).
   
3. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil. Place a wire rack on top of the lined baking sheet. Set aside.
   
4. Meanwhile, in a shallow dish combine the bread crumbs, flour, canola oil, and ½ teaspoon black pepper. In another shallow dish whisk together the eggs, mustard, thyme leaves, and ½ teaspoon black pepper.
   
5. Working with one piece at a time, lift the chicken breast from the brine and allow any excess liquid to drip off. Immerse the chicken in the egg mixture, coating on both sides. Place the chicken into the bread crumb mixture and sprinkle crumbs on both sides to cover, pressing crumbs in to ensure they adhere to chicken. Place coated chicken breasts on prepared baking sheet with wire rack. Repeat process with remaining chicken. Bake in preheated oven for 20 to 25 minutes, or until chicken is 165 degrees.
   

 

Recipe adapted from Bon Appétit, Y'all

Weeknight Bolognese

Ingredients

• 2 tablespoons extra-virgin olive oil
  
• 1 pound lean ground sirloin
• 1 small Vidalia onion, chopped
  
• 4 teaspoons minced garlic (4 large cloves)
  
• 1 tablespoon dried oregano
  
• ¼ teaspoon red pepper flakes
  
• 1 ¼ cup dry red wine, divided
  
• 1 (28-ounce) can crushed tomatoes
  
• 2 tablespoons tomato paste
  
• Kosher salt and freshly ground black pepper
  
• ¼ teaspoon nutmeg
  
• ¼ cup chopped fresh basil, packed lightly
  
• ¼ cup almond milk
  
• Parmesan cheese, for serving if desired
  
• Cooked brown rice or pasta
  

Directions

1. Heat a medium sized skillet over medium-high heat. Add ground sirloin and break apart into clumps with wooden spoon, cooking until browned, 5 to 7 minutes. Drain fat from meat and set aside.
   
2. In a large heavy bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add garlic and onions and sauté until onions are translucent, about 5 minutes. Add reserved meat, oregano, and red pepper flakes and cook for 1 minute. Add 1 cup of red wine and use wooden spoon to scrap up any browned bits from bottom of the pot. Add the tomatoes, tomato paste, 2 teaspoons kosher salt, and 1 teaspoon of pepper; stirring until combined. Bring the sauce to a boil, lower the heat and simmer for 15 minutes.
   
3. To finish the sauce add the nutmeg, basil, almond milk, and remaining ¼ cup of wine. Simmer for an additional 10 to 15 minutes, or until thickened. Serve sauce over rice or pasta and sprinkle with parmesan cheese if desired. Serves 4.
   

Recipe adapted from How Easy Is That?

Herby Purple Potatoes

Ingredients

• 24 ounces (1 ½ pounds) purple potatoes
  
• 2 tablespoons extra virgin olive oil
  
• 2 large cloves of garlic, cut in half
  
• 2 tablespoons fresh rosemary, minced
  
• Kosher salt and freshly ground black pepper
  
  

Directions

1. Preheat oven to 450 degrees.
   
2. In a large heavy-bottomed pot, bring the potatoes to a boil over high-heat. Add 2 teaspoons of kosher salt and reduce heat. Simmer potatoes uncovered for about 15 minutes or until barely fork tender.
   
3. Meanwhile, in a small skillet, heat the olive oil over low heat. Add the garlic cloves and allow to heat very slowly for 10 minutes; checking frequently to ensure the garlic does not burn.
   
4. When potatoes are fork tender drain them and place on baking sheet. Gently smash them with potato masher or fork until crushed. Brush the crushed potatoes with garlic infused olive oil and sprinkle with salt, pepper, and rosemary.
   
5. Bake in preheated oven for 20 to 25 minutes or until tops are golden brown. Serve immediately. Serves 4.
   

Recipe adapted from Purple Foodie