Thursday, January 24, 2013

Beet Pickled Eggs

Here is the quick, healthy fix for what to do with all those eggs your hens are laying! This is my mother's old Southern recipe and everyone loves it. 

Will keep in the 'frig for two weeks or more. These also make wonderful egg salad and are a great Easter treat as well!

1 dozen eggs, hard boiled and shelled

1- 2 cans sliced beets with juice
3/4 cup apple cider vinegar
stevia or sugar to taste
thinly sliced onion, two cloves of garlic, horseradish root (peeled), dill or crushed peppercorns (use some of these or all!)

In saucepan, combine all ingredients except the eggs. Bring to a brief boil or until sugar is dissolved. Set aside. Allow to cool, then pour over the eggs that have been placed in a  wide- mouthed glass jar. Cover, chill in refrigerator for 5 hours or overnite.


Monday, January 14, 2013

Herb-Crusted Baked Chicken

I have to admit that taking a picture of chicken legs was probably one of the most difficult things that I have ever photographed. No way does the picture do these drumsticks justice! 

That said, keep an open mind here. 

Whether it's with summer barbeques and picnics or when a cold winter day dictates having comfort food, this recipe is one of my favorites. Chicken is always the star for me. I am a self-professed "chick-a-holic".

And when I think of baked chicken,  this is my favorite recipe from over the years. Nutty, yummy, low carb baked chicken breading that is crunchy, savory...with an herb-packed punch!

Adapted GF from Nancy W. in Banning, Ca, and her wonderful 1980’s recipe. This is based on an herb-crusted baked chicken served at Whole Earth Restaurant in Santa Cruz, Ca.

3 pounds of chicken thighs or drumsticks
¾ cup of buttermilk or ½ cup fresh squeezed lemon tossed with ¼ cup olive oil
1 T. salt
1 cup almond meal*
1 cup GF bread crumbs**
½ cup corn meal
½ cup Parmesan, grated
1 T. smoked paprika, 1 t. garlic powder, 1 t. onion powder, ½ t. sea salt (optional), 2 t. dried thyme, 2 t. dried rosemary,

Soak chicken pieces in the buttermilk-salt or lemon-olive oil-salt mixture for several hours or over night. Toss the crumb coating ingredients and spices together and refrigerate until ready to prepare chicken.

Preheat oven to 325˚F. When ready to bake, pull the chicken from the liquid marinade, and dip chicken into the crumb mixture and coat well. Bake on an oiled cookie sheet for an hour or until meat near the bone is no longer pink.

Makes: 4-6 servings.

Notes: *Ground almond meal is available and inexpensive at Trader Joe’s markets. **Make your bread baking “rejects” into crumbs and place in the freezer and save for breading for dishes like this.

For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: