The post CHICKEN CHILAQUILES appeared first on Florida Girl Cooks.
]]>I really love the texture and intricate flavors that this chicken chilaquiles dish offers. It’s great for entertaining as an appetizer and also great to enjoy for a light and healthy dinner. Feel free to adjust the spices to your taste. We toned the spices down a bit by only including 1/2 teaspoon of cayenne pepper and that was more than enough to give this dish the right amount of heat. At the rate that this dish is so delicious it’s a surprise that we left any…see nearly empty dish below for evidence. Ha!
Chicken Chilaquiles Recipe
- 3 1/2 tablespoons paprika
- 2 1/2 tablespoons chili powder
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground cumin
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons cooking oil
- 3 tablespoons flour
- 2 cloves garlic, minced
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all)
- 1/4 teaspoon fresh-ground black pepper
- 1/2 pound Late July sweet potato chips
- 1/4 cup shredded emanteller cheese
- 1/2 cup toasted corn
- 1/2 cup sour cream
- 1 red onion, sliced thin
- 1/2 cup cilantro leaves
- In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt.
- In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the flour and cook, whisking, until golden, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.
- Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.
- Toast the corn in a small saucepan until some kernels begin to brown and all of the liquid has cooked off.
- Add the sweet potato chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with the emanteller cheese, sour cream, corn, onion, cilantro, and chicken.
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]]>The post SALT BLOCK GLUTEN-FREE CHOCOLATE CHIP COOKIES appeared first on Florida Girl Cooks.
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Salt Block Gluten-Free Chocolate Chip Cookies
Ingredients
2 1/2 cups gluten-free oat flour
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup firmly packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
12 oz (2 cups) semi sweet chocolate chips
Himalayan salt block
Prepare
1. Place the Himalayan salt block in the oven and preheat oven to 375 degrees and allow to heat in oven for 1 hour and 15 minutes.
2. In a mixing bowl, mix gluten-free oat flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren’t using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process).
4. Mix in eggs one at a time, blending until combined after each addition.
5. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredient and mix until combined.
6. Mix in chocolate chips.
7. Roll dough into 1 inch rounds for mini size cookies or 2 inch rounds for larger cookies.
8. Pull oven rack out with salt space cookies 2 inches apart and bake for 10 minutes minutes until golden.
- 2 1/2 cups gluten-free oat flour
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup firmly packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 12 oz (2 cups) semi sweet chocolate chips
- Himalayan salt block
- Place the Himalayan salt block in the oven and preheat oven to 375 degrees and allow to heat in oven for 1 hour and 15 minutes.
- In a mixing bowl, mix gluten-free oat flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren't using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process).
- Mix in eggs one at a time, blending until combined after each addition.
- Stir in vanilla. With mixer set on low speed, slowly add in dry ingredient and mix until combined.
- Mix in chocolate chips.
- Roll dough into 1 inch rounds for mini size cookies or 2 inch rounds for larger cookies.
- Pull oven rack out with salt space cookies 2 inches apart and bake for 10 minutes minutes until golden.
The post SALT BLOCK GLUTEN-FREE CHOCOLATE CHIP COOKIES appeared first on Florida Girl Cooks.
]]>The post SUMMER POMEGRANATE ARUGULA SALAD appeared first on Florida Girl Cooks.
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Summer Pomegranate Arugula Salad
Ingredients
4 cups arugula, stems removed
1/2 cup pomegranates
1 haas avocado , thinly sliced
4 tbsp reduced white balsamic vinegar
1/2 cup almond slivers
1/2 tsp sea salt
1/4 tsp fresh cracked black pepper
Prepare
1. Place arugula into a large salad bowl.
2. Open and cut out pomegranates, peel and slice the avocados and place them into the same bowl.
3. Sprinkle items in the bowl with reduced balsamic vinegar, almond slivers, sea salt, and fresh cracked black pepper.
4. Toss and mix to coat with reduced balsamic vinegar.
5. Serve and enjoy!
- 4 cups arugula, stems removed
- 1/2 cup pomegranates
- 1 haas avocado , thinly sliced
- 4 tbsp reduced white balsamic vinegar
- 1/2 cup almond slivers
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- Place arugula into a large salad bowl.
- Open and cut out pomegranates, peel and slice the avocados and place them into the same bowl.
- Sprinkle items in the bowl with reduced balsamic vinegar, almond slivers, sea salt, and fresh cracked black pepper.
- Toss and mix to coat with reduced balsamic vinegar.
- Serve and enjoy!
The post SUMMER POMEGRANATE ARUGULA SALAD appeared first on Florida Girl Cooks.
]]>The post GLUTEN FREE BLACK BEAN AND QUINOA TACOS appeared first on Florida Girl Cooks.
]]>Gluten Free Black Bean and Quinoa Tacos Recipe
Ingredients
1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, finely minced
1 cup vegetable broth or chicken broth
1 (14.5) oz can diced tomatoes with green chilis, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 – 1/2 tsp cayenne pepper
1/4 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
juice of 1 lime
1/2 cup cilantro, chopped
corn tortillas
chopped lettuce
Monterey Jack, cheddar or cottage cheese
diced avocados
diced tomatoes
hot sauce
additional olive oil
Himalayan salt
- 1 1/2 cups cooked quinoa
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, finely minced
- 1 cup vegetable broth or chicken broth
- 1 (14.5) oz can diced tomatoes with green chilis, undrained
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 - 1/2 tsp cayenne pepper
- 1/4 tsp ground coriander
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups frozen corn
- 2 (15 oz) cans black beans, drained and rinsed
- juice of 1 lime
- 1/2 cup cilantro, chopped
- corn tortillas
- chopped lettuce
- Monterey Jack, cheddar or cottage cheese
- diced avocados
- diced tomatoes
- hot sauce
- additional olive oil
- Himalayan salt
- Heat olive oil in a large non-stick saucepan over medium high heat.
- Once hot, add onion and saute until golden and tender, about 3 minutes.
- Add in garlic and saute 30 seconds longer.
- Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste.
- Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
- Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally.
- Mix in lime juice and cilantro.
- Clean the nonstick pan and place 1/2 tsp of olive oil and toast each side of each tortilla for about a minute. Sprinkle with Himalayan salt, pile on the fixings and there you have it! Enjoy your tacos!
The post GLUTEN FREE BLACK BEAN AND QUINOA TACOS appeared first on Florida Girl Cooks.
]]>The post CAULIFLOWER MASH appeared first on Florida Girl Cooks.
]]>Cauliflower Mash
Ingredients
1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives
Prepare
1. In a large saucepan, combine cauliflower, garlic, and broth.
2. If cauliflower is not completely covered by broth, add water to just cover.
3. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
4. Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic.
5. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture.
6. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
- 1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
- 3 garlic cloves, peeled
- 2 (14-ounce) cans lower-sodium chicken broth
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
- In a large saucepan, combine cauliflower, garlic, and broth.
- If cauliflower is not completely covered by broth, add water to just cover.
- Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 15 minutes.
- Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic.
- Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture.
- Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
The post CAULIFLOWER MASH appeared first on Florida Girl Cooks.
]]>The post CARROT GINGER SOUP appeared first on Florida Girl Cooks.
]]>Want a warm soup with a spicy kick to accompany one of these oh-so cool, sunset lit evenings? This carrot ginger soup is just the soup for you! I’ve made this Williams-Sonoma recipe once before and it definitely will not be the last time I make it in my house! It’s intricate flavor with a good dose of vitamin C is sure to leave you comforted and feeling healthy while keeping the fall blues and colds away. I hope you enjoy a bowl or maybe two! 
Carrot Ginger Soup
Ingredients
For the chicken stock:
6 lb. chicken backs and necks
1 large or 2 medium yellow onions, quartered
through the stem end
1 large carrot, peeled and cut into 1-inch lengths
1 large celery stalk with leaves, cut into 1-inch
lengths
1 garlic clove, peeled
3 or 4 fresh flat-leaf parsley sprigs
1 bay leaf
8 to 10 whole peppercorns
1 large sweet onion, such as Vidalia or
Walla Walla
1 lb. carrots
2 garlic cloves
2-inch piece fresh ginger
1 orange
2 Tbs. unsalted butter
1 tsp. kosher salt
1⁄8 tsp. freshly ground pepper
Several blades of fresh chives
Prepare
Combine the stock ingredients
In an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.
Bring the stock to a boil
Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.
Simmer the stock
Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1¿2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.
Strain the stock
Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.
Cool and defat the stock
If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.
Prepare the vegetables
First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1¿4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1¿4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.
Prepare the ginger and orange zest
Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1¿2 tsp. Use the same fine rasps to grate 1¿2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.
Sweat the vegetables
Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.
Simmer the soup
Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.
Puree the soup
Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)
Finish the soup
Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.
Adjust the seasonings
Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.
Serve the soup
Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately. Serves 4.
Chef’s Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, “Prepare the vegetables.”
Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an overseasoned soup.
- 6 lb. chicken backs and necks
- 1 large or 2 medium yellow onions, quartered
- through the stem end
- 1 large carrot, peeled and cut into 1-inch lengths
- 1 large celery stalk with leaves, cut into 1-inch
- lengths
- 1 garlic clove, peeled
- 3 or 4 fresh flat-leaf parsley sprigs
- 1 bay leaf
- 8 to 10 whole peppercorns
- 1 large sweet onion, such as Vidalia or
- Walla Walla
- 1 lb. carrots
- 2 garlic cloves
- 2-inch piece fresh ginger
- 1 orange
- 2 Tbs. unsalted butter
- 1 tsp. kosher salt
- 1⁄8 tsp. freshly ground pepper
- Several blades of fresh chives
- Combine the stock ingredients
- In an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.
- Bring the stock to a boil
- Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.
- Simmer the stock
- Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1/2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.
- Strain the stock
- Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.
- Cool and defat the stock
- If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.
- Prepare the vegetables
- First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1/4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1/4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.
- Prepare the ginger and orange zest
- Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1/2 tsp. Use the same fine rasps to grate 1/2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.
- Sweat the vegetables
- Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.
- Simmer the soup
- Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.
- Puree the soup
- Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)
- Finish the soup
- Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.
- Adjust the seasonings
- Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.
- Serve the soup
- Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately.
- Chef's Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, "Prepare the vegetables."
- Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an over-seasoned soup.
The post CARROT GINGER SOUP appeared first on Florida Girl Cooks.
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