This delicious blueberry coffee cake with a streusel topping will defy the fiercest gluten free critics! Especially good when fresh blueberries are in season.
Ingredients for coffee cake
2 c gluten free flour
1 tsp baking powder
1 tsp salt
1/4 cup grass fed butter, melted
3/4 c organic cane sugar
1 large organic egg
3/4 c water
1 cup fresh or frozen blueberries, organic if available
Ingredients for streusel topping
1/2 c organic cane sugar
1/4 c grass fed butter
1/2 tsp ground organic cinnamon
1/2 cup gluten free flour
Preheat oven to 375 F. Butter an 8″ square glass pan and sprinkle it with gluten free flour. I used Pamela’s GF flour for this recipe, but it would work well with other options, too.
Mix together flour, baking powder and salt and set aside. In a medium bowl, whisk together the egg, melted butter and sugar. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
For the topping: In a bowl, combine 1/2 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.
Bake 45 – 55 minutes or until top is golden brown and toothpick comes out clean.
I’m a big believer in doing time in the kitchen, but sometimes your crispy chicken dinner needs to be ready quickly. Thank goodness for butter and bread crumbs. With these two basic ingredients along with plump and juicy bone-in chicken breasts you can create a delicious meal in no time flat!
Ingredients:
4 bone-in, back removed, fresh chicken breasts with skin on. I used fresh organic chicken from Kent’s Chicken Coop.
1/4 cup butter, melted
1/2 cup bread crumbs (I used gluten free bread crumbs)
Salt, pepper and paprika to taste
Method:
Place the chicken breasts in a shallow baking dish. Brush skin with melted butter and drizzle remaining butter over the chicken, allowing it to run into the pan. Sprinkle on the bread crumbs until evenly coated. Shake on salt, pepper and paprika for your own taste preference. Roast at 350 F for approximately 45 minutes. Use less time if using convection oven. Always test to 180 F on meat thermometer.
Prepped chicken breast, ready for the oven. Don’t worry about excess crumbs in the bottom of the pan. Read to the end to see how I use them.
Fresh from the oven. Just look at it!
So this should amaze my Kiwi friends. For this recipe I used delicious Kiwi Pure butter made from grass fed milk, brought to us by the folks at Rolling Meadow.
Just look at it! crispy skin on the outside, bursting with juicy flavour on the inside. This fresh organic chicken is from Kent’s Chicken Coop!
I also love to scoop up the drippings from the bottom of the pan where the extra butter and crumbs have formed a tasty little treat. Just for the cook, of course!
The awesome taste of brown butter infused with lemon and thyme along with the caramelized onions adds wonderful flavour to the chicken in this recipe. Plate with red skin mashed potatoes and you’re all set. The cooking aroma alone is worth the effort!
Ingredients
4 pieces fresh boneless, skinless chicken breast
1 large onion
4 small or 1 large zucchini
1 lemon
1/4 cup butter
3 tbsp olive oil
6 springs fresh thyme
salt and pepper to taste
Method
Prep time 5 minutes, cooking time approximately 30 minutes.
Peel the onion and slice into circles. Separate the rings. Zest the lemon and slice the lemon into slices about 1/8″ thick. Slice the zucchini is 1/4″ slices on the diagonal.
In a large skillet over medium heat, melt the butter and add the olive oil. When the pan is hot and the butter is melted, add the chicken breasts, filet side up. Add the onions. thyme and zest of the lemon.
Brown the chicken on both sides, about 5 minutes on each side. Lift the chicken breasts up and allow the onions to cover the bottom of the pan. Add the lemon slices. Turn the heat to low.
After the total cooking time has reached approximately 20 minutes, add the zucchini and cook until tender, about 10 minutes, uncovered.
Plate with red skin mashed potatoes and some pan juice and you’ve got a meal!
Butter, fresh basil and/or pesto sauce for garnish
Method
Place butter in a large stock pot over medium heat. Peel and dice the onions and add to butter. Cook, stirring frequently until onions are tender and transparent, about 15 minutes.
Add the tomatoes, chicken broth and salt. Cook until heated through.
Using an immersion blender, blend until thick and creamy with no large chunks.
Add the coconut milk if desired. Heat until bubbles break the surface. Garnish with your favourite toppings which could include fresh chopped basil, butter and/or pesto sauce. Shown here without the coconut milk and garnished with fresh basil.
Leftovers can be frozen in freezer bags or mason jars for a rainy day! Soup depicted in jars below contains coconut milk.
This roast chicken is so juicy and flavourful and the drippings will literally have you licking the pan. It’s delicious of course, butter is the secret!
Ingredients
1 whole roasting chicken
1/3 cup butter, at room temperature
3/4 cup bread crumbs (substitute gluten free if desired)
6 sprigs fresh thyme
salt and pepper to taste
parchment paper
Method
Preheat oven to 375 F on convection setting if available. Place a sheet of parchment paper on a baking sheet. Rinse the chicken with cold water and pat dry inside and out. Butterfly by placing the chicken on a cutting board breast-side-down. Working from the cavity opening up to the neck, cut down one side of the back bone with a pair of kitchen shears. Open the chicken up and place on the parchment paper covered baking sheet cavity side down.
Gently lift the skin on the breast, thighs and drumsticks by lifting with your hand and sliding the skin up as you go.
Using the tips of your fingers, lifting the skin up, rub butter on the chicken, pushing up under the skin all the way to the thighs and legs, covering the flesh with butter as evenly as possible. Next, place sprigs of thyme under the skin on each leg, thigh and breast. Using your hands, cover the entire outer skin with butter. Sprinkle with salt and pepper if desired.
Sprinkle the breadcrumbs over the entire chicken. Push any stray crumbs up against the edges of the chicken. Roast in the oven for 1 hour 30 minutes to 1 hour 45 minutes (longer if not using convection) or until a meat thermometer inserted into the thickest part of the chicken registers 180 F. Remove from the oven and let stand uncovered for 15 minutes before carving.
Using a fork just sample those crumbs and pan juices – cooks prerogative! You won’t be able to stop. Delicious!
Tips
I prefer fresh, specialty or organic chicken if available – flavours are the best and I appreciate the wholesome quality. If you’re using frozen chicken, make sure it is completely thawed before you start your prep.
When butterflying the bird, some people cut on both sides of the backbone, but I like to leave it attached to one side. Cooking on the bone always enhances the flavour.
If you don’t like doing the cutting, ask your friendly butcher to butterfly the chicken for you.
Have hot sudsy water in the kitchen sink. It comes in handy when you are working with raw chicken and you won’t have to touch the tap or the soap bottle with contaminated hands
Hungry guests or family waiting to eat when the chicken is resting? Put a small portion of the crumbs and pan drippings from around the edge of the chicken onto tasting spoons and hand them out.
These buttery, gluten free cinnamon rolls are easy to make and will fill your kitchen with the delightful smell of cinnamon.
Ingredients for Pastry
2 cups gluten free flour mix (I use a cup-for-cup blend available at most supermarkets)
2 tbsp granulated sugar
4 tsp baking powder
1/2 tsp cream of tarter
1/2 cup chilled salted butter
1/2 tsp salt
2/3 cup milk
Ingredients for Filling
1/2 cup salted butter at room temperature
1/2 cup brown sugar
1 tbsp ground cinnamon
Ingredients for Frosting
1/4 cup butter at room temperature
1/4 cup cream cheese
2 cups icing sugar
1 tsp vanilla
Sweet cream as needed for desired consistency
Method
Preheat oven to 450 F. Combine dry ingredients for pastry. Cut in butter with 2 table knives or pastry cutter until consistency is dry and crumbly. Make a well in the mixture and add milk gradually using a fork. Dough should be a bit sticky. Knead gently until dough forms a ball and all dry ingredients are incorporated. Turn out on a surface which has been lightly floured with gluten free flour. Pat into a rectangular shape about 1/2 inch thick and roughly 10″ x 14″.
Spread the softened butter evenly over the surface. Sprinkle on the brown sugar to evenly cover the butter. Add a generous amount of cinnamon by sprinkling over the sugared surface.
Starting along the long edge, gently roll up the pastry. The pastry may crack, don’t panic! Just smooth it together and keep going. Pinch together the final edge to seal. Using a sharp knife, cut into 12 equal pieced. Place the rolls into an un-greased muffin tin.
Bake at 450 F for 15 – 18 minutes. Test for doneness by pressing lightly with your finger in the center of a roll. If the roll is crisp to the touch and it springs back easily, it is done.
Prepare frosting by creaming together the butter and cream cheese using an electric mixer on high speed. Lower the speed and add the icing sugar and vanilla. Add a bit of cream if necessary to get the spreading consistency you desire.
Fresh from the oven. Just look at it!
