Thursday, October 19, 2017

Gluten-Free Honey Sriracha Wings

Last week I was on a mission to use all of the random things in my deep freeze.  Normally when I make wings, it's for some kind of football watching occasion and I make them in vast quantities.  Why there was one little lonely stray package of wings and drumettes in my freezer we'll never know.  I decided it was the perfect amount for a quick weeknight meal.  My pal Michaela over at An Affair From the Heart posted these Honey Sriracha Wings a while back.  We love wings and we love Sriracha Sauce, so I knew right away the recipe would make an appearance in my kitchen.  I used gluten-free flour because of the whole gluten allergy thing (insert eye roll) and the result was fabulous.  Since gluten-free flour is usually a combination including rice flour, the resulting crust had an almost tempura-like texture.  Fried up super crisp and tossed in the Honey Sriracha sauce.  I served them up with the traditional celery and carrots with my Homemade Blue Cheese Dressing, and a side of sweet potato fries.  It was a really fun and flavorful meal, and I will definitely be repeating this recipe for game watching in the future!
The crispiest, tempura-like wings,
in a sweet-hot sauce!
Best of all they are Gluten-Free

Serve with carrots, celery sticks,
My Homemade Blue Cheese Dressing,
and extra Honey Sriracha Sauce

The perfect meal or
game watching snack!
Move over Buffalo,
Honey Sriracha is the new wing in town!

We have the niftiest little hot wing platter.
It has a space underneath to toss the bones.
I found something similar HERE.

{Gluten-Free} Honey Sriracha Wings

adapted from: An Affair From the Heart

2 pounds chicken wings and drumettes
1 cup Gluten-Free flour
2 tablespoons vegetable oil
1 medium white onion, minced
4 cloves garlic minced
2 tablespoons rice vinegar
2/3 cup Sriracha Sauce
1/2 cup honey
oil for frying

Prepare the sauce by heating 2 tablespoons oil in a sauce pan over medium heat.  Add the onions and garlic and cook until tender.  Add rice vinegar, Sriracha Sauce and honey.  Bring to a low boil, then reduce to simmer for a few minutes until sauce is thickened.  Allow sauce to cool slightly, then puree with an immersion blender until smooth.  Prepare the wings by washing them and patting dry with paper towels.  Dredge in gluten-free flour.  Heat about 2 inches of oil in a deep skillet to 350 degrees F.  Fry wings in oil about 4-5 minutes per side, until golden brown and done.  Place on a paper towel lined platter to absorb any excess oil.  Toss in Honey Sriracha Sauce.  Serve with Homemade Blue Cheese Dressing.  

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 10 minutes

Monday, October 9, 2017

{Gluten Free} Peach Fritters

I've had a lot of positive feedback regarding the gluten-free recipes here at The Devilish Dish.  It's inspired me to get in the kitchen like a mad scientist and create even more.  Peach season has pretty much ended here in Oklahoma, but at the store the other night they had the most lovely peaches.  I'm assuming the end of the harvest.  They were literally the size of a softball, so I grabbed a couple because it'll be frozen peaches until next summer when Stratford, Oklahoma supplies the world with its juicy goodness.  I had good success with my Gluten Free Indian Fry Bread, so I know gluten free recipes translate pretty well when frying.  I decided a fritter would be a great way to celebrate the end of peach harvest.  I'm also having a lot of success with the Gluten Free Bisquick Pancake and Baking Mix.  The crust on my Gluten Free Peach Cobbler turned out a soft, golden brown, and I just love how the baking mix worked on my Gluten Free Banana Muffins with Chocolate & Peanut Butter Chips.  I decided to give it a try on these fritters and the results were fantastic.  A hot, sweet little morsel chock full of juicy peach bits.  The texture was fantastic, and the batter was just the right amount of sweetness.  Topped off with a dusting of powdered sugar for the perfect little bite of Gluten Free Heaven!
Golden brown and full of juicy peaches!
A little dusting of powdered sugar for a sweet treat!
I used peaches but these fritters would be fabulous with
just about any fruit!
Look at the fluffy interior...
A lovely gluten-free dessert or snack!

{Gluten Free} Peach Fritters

2 cups Gluten Free Bisquick Pancake & Baking Mix
1 cup granulated sugar
2 eggs, lightly beaten
1 cup whole milk
2 tablespoons unsalted butter, melted
2-3 large peaches, diced
oil for frying
powdered sugar for garnish

In a large mixing bowl combine baking mix and sugar.  Stir in beaten egg, milk, and melted butter.  Fold in diced peaches.  Drop batter by teaspoonfuls (I used my medium-sized cookie scoop) into oil that has been heated to approximately 350-360 degrees F.  Fry until golden brown on each side.  Drain on paper towels and dust with powdered sugar.  Serve warm.

Prep Time:  Approximately 10 minutes     Cook Time: Approximately 10 minutes

Thursday, October 5, 2017

Slow Cooker Crack Chicken

Fall is here and that means the Fall Edition of Freaky Friday!  It also means Football, and if you know anything about me, the only thing I might love more than cooking is college football!  I was super excited about the Fall round of Freaky Friday because it means new ideas for tailgating and watch parties.  If you aren't familiar with Freaky Friday, each person in the group is assigned a blog to remake a recipe from.  All of this is kept a secret and today is the day we reveal our creations.  Not only with all of you, but with each other.  It's great fun to see who had blog, and which recipes were chosen.  Bonus!  You are introduced to some fabulous bloggers and a great collection of recipe ideas.  
Seriously folks...
Crack Chicken.
It's that addicting...

For this round of Freaky Friday, I was assigned Aunt Bee's Recipes, and I'm so thrilled to share some of Brandi's favorites with you.  I've been acquainted with Brandi for quite a while, and consider her a dear friend.  Brandi is a true Southern Belle, and Alabama girl.  When she first married Uncle Bee, she couldn't even boil water.  Like any proper Southern gal knows, Brandi quickly learned the way to a Southern boy's heart is through his belly.  Reading Aunt Bee's blog, you would never know she is a self-taught cook.  Based on her vast collection of yummy recipes, you'd think Brandi had been cooking forever.  I refer to her as the casserole queen, because like all true Southern girls, she's my go-to for casseroles and carbs.  I've made many of her recipes over the years, and it was truly hard to choose just one for this post.  Though I ultimately chose Slow Cooker Crack Chicken, we also sampled Brandi's Crock Pot Roasted Garlic Beef Sandwiches.  They were so good I forgot to take pictures!  I also chose her {Ultimate} Loaded Potato Soup.  We got hung up at the Apple Store, so Little Devil wound up making that one by herself.  They were all so delicious it was hard to choose just one.

 As I said earlier, I'm a big football fan, so anything hearty that will feed a group is right up my alley.  Slow Cooker Crack Chicken is ideal to feed a flock of football fans! It all cooks right in the slow cooker, making the preparation very simple.  The most time consuming part is cooking and crumbling the bacon, and I did that ahead in the oven making this entire recipe a breeze!   
What isn't made better by a pound of
cooked and crumbled bacon???
After the chicken cooks in the slow cooker,
shred with two forks.
Add the mayo, cheddar cheese and top with green
onions for a hot, hearty sandwich you won't
be able to stop eating!
The chicken breasts go right into the slow cooker and get seasoned with a packet of Hidden Valley Ranch Dressing mix.  Top that with a bar of cream cheese, and cook away.  How simple and tasty is that?  Once the slow cooker has worked its' magic on the chicken breasts, you remove them and shred.  Return the shredded chicken to the pot with the remaining ingredients and cook for a few more minutes.  That's it!  Touchdown!  Score!  We served ours on hamburger buns, but Brandi suggested serving it on Ritz Crackers.  I think that would make a fabulous appetizer for our next tailgate party.  I just know it will be a huge hit!
We served our Slow Cooker Crack Chicken
on some lovely gluten free rolls.
A lovely meal on a bun, but I can't wait to serve
it with crackers for lots of tailgate dipping enjoyment!
So there ya go!  Another Freaky Friday is in the books.  I've been absolutely honored to share Aunt Bee's recipe with you.  Brandi is a wonderful blogger and just about the sweetest, funniest person you'll ever know.  I encourage you to stop on by Aunt Bee's Recipes for lots of new recipe ideas.  AND, if you happen to be a part of the Insta Pot craze, Brandi has lots of Insta Pot recipes for you too. She even has an Insta Pot version of Crack Chicken!  I don't have one yet, but Brandi has inspired me to ask Santa!

Slow Cooker Crack Chicken

4 chicken breasts
1 package Hidden Valley Ranch Dressing Mix
8 ounces cream cheese
1 cup mayonnaise
1 pound bacon, cooked and crumbled
2 cups shredded cheddar cheese
big handful chopped green onions for garnish

Place the chicken breasts in the crock pot.  Sprinkle with ranch seasoning and top with cream cheese.  Cook on low for 6 hours.  Removed chicken and shred with two forks and add it back to the slow cooker.  Stir in the mayo and cooked bacon. Top with the cheddar cheese.  Replace lid and cook on low an additional 15 minutes until cheese is melted.  Top with green onions and serve on rolls or crackers.  Enjoy!

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 6 hours


Monday, October 2, 2017

{Gluten-Free} Banana Muffins with chocolate & peanut butter chips

I'm not sure who has suffered more since the whole Gluten Allergy diagnosis.  Me, with the actual allergy, deprived of breads and muffins, or Mr. Devilish Dish who has suffered through the trial and error of gluten-free recipe creations.  One of the biggest hurdles I've faced in gluten-free baking is texture and moisture.  Cookies and breads sometimes come out dry and grainy.  I've trouble-shooted and tried and erred and looked for all kinds of tips and tricks.  It dawned on me that a gluten-free treat with the addition of banana would tackle the dry texture issue.  A simple quick-bread muffin, with a few chocolate and peanut butter chips for a little sweet flavor.  They turned out perfectly.  Bonus, I had a freezer full of ripe bananas waiting to be baked.  Bonus, Mr. Devilish Dish loves banana anything and got to enjoy and a really good muffin with a really good texture.  And...Bonus!  I got to enjoy a gluten-free treat that doesn't taste gluten-free! 
Moist and tasty.  You'll never know they are GF!
Bake until light golden.  Don't over bake,
You don't want them to become dry.  

A lightly sweet muffin, with a lovely banana flavor.

Just a few chocolate and peanut butter chips...
Ideal for breakfast or a snack!
Especially when you're craving
the bread you miss so much!

Check out the interior.  Light and moist
with a few sweet chips.
My new favorite Gluten-Free Recipe!

{Gluten-Free} Banana Muffins with chocolate & peanut butter chips

2 cups Gluten-Free Bisquick Baking Mix
1 egg, lightly beaten
3 ripe bananas, mashed
1/2 cup packed brown sugar
3 tablespoons whole milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 of a (11 ounce) Nestle Peanut Butter and Chocolate Morsels

Preheat oven to 400 degrees F.  Line a standard muffin tin with paper muffin cups.  Place baking mix in the bowl of an electric mixer.  Add egg, banana, brown sugar, milk, oil and vanilla until mixture is well mixed.  Stir in chocolate chips.  Bake approximately 15-20 minutes until the muffins are a light golden brown and a cake tester inserted in to the middle comes out clean. Cool in pan 5 minutes.  Serve warm or allow to cool on wire rack.  Makes 12 muffins.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 20 minutes

Thursday, September 28, 2017

Chocolate Chip Cookie Dough Ice Cream Cake

Recently we celebrated Little Devil's Birthday.  When I asked her what kind of dessert she wanted, at first she said, "Chocolate Chip Cookie Dough Cupcakes."  But we had those last year, so I wanted to try something new.  She sent me a few ideas on Pinterest.  Now I've told you before she loves Asian food.  She sent me a bunch of Asian desserts and candy I'm not familiar with.  When I said I wanted to try something new, I meant within my wheelhouse.  Then I remembered my pal Michaela and her fabulous ice cream cakes.  She authors the blog: An Affair From The Heart and she is a wonderful friend and cook.  I knew she had a Chocolate Chip Cookie Dough Ice Cream Cake on her blog and I knew it tasted great because I've eaten it at her house!  I didn't even tell Little Devil what we decided on because I wanted to surprise her.  This is such a wow dessert.  Surprisingly simple to make, with semi-homemade style ingredients, but the presentation is stunning and you're guests will think you bought this at a bakery.  It's delicious and over the top.  Perfect for a birthday party!

I got a new phone the day after Little Devil's birthday.
Sadly I lost all of my ice cream cake pictures except
for this one.  But that's okay, you can still
tell how fabulous it looks!

Friday, September 22, 2017

Mason Jar Ice Cream

We recently enjoyed my Mom and Aunt's birthday.  Since they have a June birthday it's always fun to do something that screams summer to celebrate.  Since mason jar everything is all the rage, I thought I'd try the mason jar ice cream.  I love desserts that can be made ahead and that are individually served.  It just looks so cute.  I made these the night before the party to allow time to freeze.  To make things extra simple I used store-bought ice cream toppings and nuts.  Only three ingredients.  So easy!  The only hard part is the muscle power to shake these up.  I made twelve, and should have invited to body builders over to help me.  They turned out great.  It's a smooth, creamy consistency, almost like gelato.  I opted for plain vanilla and let everyone choose their toppings.  Clean up was a breeze, and the folks that couldn't finish their jar in one sitting took them home for later.  Truly a fun party treat!
Super Easy.  You just need muscle power!
Fill the jars with cream, sugar and vanilla.
Shake each jar thoroughly for 5 minutes and then freeze.
Add toppings of your choice.
We chose: Hot Fudge, Hot Caramel, Chopped Pecans
and Whipped Cream.
Top with a cherry of course.
The perfect way to serve ice cream.

Mason Jar Ice Cream

For each individual serving you'll need:

1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 quart glass canning jar with lid
ice cream toppings optional

Pour the whipping cream in to the jar.  Add the sugar and vanilla.  Place the lid on and shake for 5 minutes.  Place in the freezer several hours or over night.  Serve with the ice cream toppings of your choice.

Prep Time:  Approximately 5 minutes     Cook Time:  Needs to Freeze

Monday, September 4, 2017

{Gluten Free} Mississippi Roast in the Slow Cooker

I've made Mississippi Roast in the past.  I love the ease of opening a few packets and turning on the slow cooker.  I've always served the roast and peppers on sandwich rolls with chips.  Recently I saw it served over mashed potatoes and I thought that might be a nice alternative to sandwiches.  With a little tweaking I was able to find gluten free ingredients that kept this recipe simple to prepare.  Just a few ingredients and a few hours in the slow cooker and we had a wonderful, comforting meal.  Very easy and very tasty!  You'll never miss the bread or the gluten and you'll love how simple this is to prepare.
A comfort meal, gluten free!
Only 5 ingredients...
Serve over mashed potatoes for a hearty meal.

{Gluten Free Mississippi Roast}in the Slow Cooker

1 (3 pound) chuck roast
1 tablespoons olive oil
salt and pepper to taste
1 packet Hidden Valley Ranch Dressing Mix
1 packet gluten free brown gravy mix
1 stick unsalted butter
1 (16 ounce) jar whole Pepperoncini Peppers, drained--reserve half of the brine

In a large skillet over high heat, add the olive oil.  Season the roast on all sides with salt and pepper. Cook the roast in the skillet about 2-3 minutes on all sides.  You want to sear the meat and have a nice brown crust.  When the meat is browned on all sides, transfer to a slow cooker.  Sprinkle the packets of ranch dressing and gravy mix over the roast.  Top with the stick of butter.  Pour the reserved brine over the roast and place the peppers on and around the roast.  Cover and cook on low setting for 8 hours.  Shred the meat, discarding any fatty pieces.  Serve over mashed potatoes.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 8 hours


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