Recipe: Clean and Gluten Free Rotisserie Chicken

chickendinner
Clean Rotisserie Chicken

Maybe I should have called this Fauxtisserie Chicken because it tastes like it but without cooking it the same way!

I’ve been pretty bored with our options lately at home and feel a rut coming on with dinners. In order to stop it, I found some ideas for clean gluten-free dinners and I’ll post them as we go each week. The first one was a home run and I’m thrilled to tell you about it!

I wanted to get a rotisserie chicken but I think we need to open our eyes to the hormones in those chickens and fillers to make them so cheap at the grocery stores. I guess technically this is a baked chicken but it looked and tasted just like a rotisserie so I’m going to call it that!

So, I ran over to Trader Joe’s to see what they had in the store that day. I found a small, organic, young chicken which weighed about 4.5 pounds. A little big for Aaron and I but I figured it would make great left overs.

Here’s how I made it

Ingredients

-Small Chicken – preferable hormone free and organic
-4 Tablespoons of coconut oil
-2 Tablespoons of fresh rosemary
-2 Garlic pieces – chopped or minced
-3 Tablespoons of unsalted grassfed butter – we use Kerrygold
-2 Tablespoons of lemon juice

  1. Preheat the oven to 350 degrees
  2. Clean the chicken with water and then put it in an oven save dish or roasting pan. I used a clear pyrex baking dish because that’s all I have to work with.
  3. In a small saute pan – I threw it on low heat and mixed the coconut oil, garlic, rosemary, lemon juice and butter for about 5 minutes to let the flavors mix together
  4. Once the chicken was clean I put it in the glass pan and grabbed a marinade brush to rub the dressing all over the chicken making sure it covered the whole surface and I poured the rest inside the chicken.
  5. Cook the chicken for 25-30 minutes per pound. My 4.5 pound chicken was done in about 75 minutes
  6. We let it cool for about 1o minutes prior to cutting
  7. It was served with broccolini that I baked and threw some kerrygold butter on after taking it out

I was delightfully giddy when my husband cut into the chicken and the juices streamed into the pan. I don’t care for the skin but it was crispy as you can see from the picture! It was amazing. It’s  very rare I venture out to try new things like this but I must say this was a home run. Something I will make in the future. It only took about 15 minutes to get ready so the cooking time took the longest.

Gluten Free Recipe: Lasagna Stuffed Flank Steak

Lasagna Stuffed Flank Steak – Gluten Free
Lasagna Stuffed Flank Steak – Gluten Free

Now this is a delightful gluten free recipe I can stand behind. The title is a little misleading because there are no noodles in this version of lasagna, just meat and the fillings!

I’m getting pretty good at stuffing meat with things and the flank steak is really easy to roll and stuff. Now that I have the hang of cutting the meat and getting it to open like a book, I can pretty much stuff it with anything! For the next few weeks, I will be focused on eating clean and getting lean so I want some items that are low or no carbs to help me hit my goal. For dinners, I rotate a small amount of carbs one night like sweet potatoes with another night of no carbs like this recipe here. The carb dinners are saved for the days I work really hard at the gym.

Ingredients:

1.5 pounds of grass fed flank steak

3/4-1 cup of ricotta cheese – we used organic (shown below)

2 cups of spinach

1/2 cup of thinly sliced peppers (shown below)

3/4 cup of frozen, shelled edamame

1/4 cup of artichokes from a jar marinated (we used Trader Joe’s)

1 tablespoon of chopped garlic

1 tablespoon of onion powder

2 cups of gluten free marinara sauce (shown below)

Olive Oil and Parmasean Cheese

1. Pre-heat the oven to 425 degrees.

2. Put 2 tablespoons of olive oil, the garlic, onion powder, spinach, peppers and edamame in a skillet to sautee

3. While this is cooking, get the flank steak out and cut open. You want to be sure not to cut it all the way through, you want it to open up like a book, as you can see in the top and bottom pictures. Cut the twine into pieces so you can get it tied all the way around and you will need 3 or 4 pieces.

4. Brush the meat with olive oil and add any other seasonings you might want to add. Italian seasonings would be a nice addition to this recipe. Put the ricotta cheese down leaving a nice edge around the meat. You don’t want it to spill out all over when you try to roll it.

5. Mix the spinach mixture with 1 cup of marinara sauce and then lay that on top of the ricotta cheese.

6.. Have the twine ready to slide under the meat when you roll it. It’s a good idea if you pick it up a bit and try to almost fold it over instead of rolling because it will smush the ingredients and push them forward instead of rolling. Tie it all up and cut off the extra twine at the top.

7.  I brushed a little more of the olive oil on the meat to prevent it from drying out.

8.  Bake for 25-30 minutes depending on how you like your meat.

9. We heated the extra sauce and put it on top of the meat when cut along with a little parmesan cheese.

I never finish my meal like this! It was that good. I would make this every week (actually I might;)

 

Review: Tall Papa’s Gluten Free Bread Crumbs

Tall Papa's Breadcrumbs
Tall Papa’s Breadcrumbs

Since being diagnosed, I really haven’t found a good gluten free breadcrumb that still maintains its integrity after being coated on our fish. I was thrilled when Tall Papa’s reached out to me to try and review their gluten free breadcrumbs!

Last night, my husband made fish tacos. We love Mahi Mahi to put in our tacos and it’s also a really great fish to make breaded. We used the citrus lime flavored ones and they are amazing!

Nutritional Facts:

Brown rice flour, water, tapioca flour, egg whites, evaporated cane sugar, organic canola oil, xanthan gum, yeast, sea salt, enzymes, maltodextrin, lime juice, lime oil

After coating the Mahi is egg whites, we rolled the fish in the bread crumbs and baked it for about 25 minutes on 350 degrees. When we took the fish out of the oven, I was thrilled to see how crispy and thick the breading still looked after baking!

Next up for these little delicious treats – Meatballs!!!

Tall Papa’s Citrus Lime Breadcrumbs
Tall Papa’s Citrus Lime Breadcrumbs

We still have 1/2 the bag left and another bag of the cajun spice also to try out in the next few weeks. I’ll update this post after trying them too!

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