Chicken Piccata with Capers - Whole30 Version

Chicken Piccata with Capers

This recipe is delicious and healthy.  It falls within the guidelines of the Whole30 Challenge.

Ingredients:

2 TB oil (olive, coconut, avocado)

3 chicken breasts

1/2 cup coconut flour

2 eggs

Salt and Pepper

Sauce:

2 1/2 cups chicken broth

1/2 lemon, juiced

2-3 cloves minced garlic

2-3 TB of coconut milk (the cream from the top of the can)

2-4 oz of capers

3 oz of artichoke hearts, coarsely chopped (either marinated or just in oil)

1/4 tsp onion powder

Salt and Pepper to taste

Instructions:

1. Place the chicken between two pieces of plastic wrap or wax paper and pound with a meat mallet.  Pound to desired thinness or about 1/2".  Salt and pepper both sides of the flattened chicken.

2. In two pie plates or other low rimmed dishes, crack 2 eggs into one dish and spread the coconut flour into the other.  Beat the eggs well with a fork or whisk.

3. Heat a large skillet on medium high heat with the 2 TB of oil.

4. I found it easiest to set up an assembly line with your chicken, egg dish, flour dish and then skillet.  Dip each piece of chicken into the egg mixture, coating both sides, then immediately dip in the flour mixture, coating both sides.  Coconut flour doesn't stick to the chicken as well as traditional flour does, so I had to help press the flour into the meat in a couple spots.  Then gently lay the chicken into the hot skillet.

5. Cook until no longer pink in the center, turning once.  The more you mess with the chicken the more the crust will flake off, so try to turn only once if possible.  After the chicken is cooked, place on a plate and cover with foil to keep warm. 

6. In the same skillet, on medium heat, add the chicken broth and scrap the bottom of the pan with a wooden spatula to deglaze all the little meat bits.  Then add the lemon juice and minced garlic.  Heat to a low boil and then simmer for 2-3 minutes, stirring occasionally.

7. Then whisk in the coconut milk.  I made sure NOT to shake my can of coconut milk then carefully opened the can and skimmed the cream from the top of the can.  It is important to get the cream, as this acts as the thickening agent to the sauce.  Depending on how thick you want it, use 2 or 3 TB.  Continue to simmer for 2-3 minutes.

8. Add capers, artichoke hearts, and onion powder to the sauce and continue to simmer and stir until desired thickness.  Salt and pepper to taste.

Serve the chicken over a bed of roasted asparagus or sautéed spinach and spoon the warm sauce over top. I paired it with a green salad and it was an extremely filling dinner. Enjoy!

 

Spinach Salad and Poppy Seed Dressing

Spinach Salad and Poppy Seed Dressing

This is a simple salad but it tastes fantastic due to the homemade dressing.  I think all salads taste about a million times better when paired with a from scratch dressing.  Adjust the amount of each of the salad ingredients to fit the number of people you are serving and your taste preferences.

Salad
Baby Spinach
Spring Mix
Romaine
(or any combo of greens)
Crumbled Feta
Craisins
Toasted Almond Slices
Sliced Red Onion
Bacon Bits

Dressing
3/4 cup white sugar
2/3 cup red wine vinegar
1 1/2 cups oil (Olive or Vegetable)
2 tsp dry mustard
1 tsp salt
2 tsp poppy seeds

For the dressing: Combine the sugar, mustard, salt and poppy seeds in a blend and mix/pulse to combine.  Add the red wine vinegar and blend until well combined.  Add oil and continue to mix for about 15 seconds.  Toss into the salad and serve immediately. 

*This makes a lot of dressing, which can be stored in a mason jar or a dressing container for a few weeks in the fridge.

Grandma Ulmer's Sugar Cookies

Grandma Ulmer’s Sugar Cookies

1 ½ c. powdered sugar

1 c. butter

1 egg

1 tsp vanilla

½ tsp almond flavor

2 ½ c. flour

1 tsp baking soda

1 tsp cream of tarter

½ tsp salt

Mix together the sugar, butter, egg vanilla and almond flavor.

Combine the dry ingredients. 

Add the dry to the sugar mixture and mix well.

Cover with plastic wrap and chill for 1 hour in the refrigerator.

Roll out dough and cut out desired shapes.

Bake at 375 for 7-8 minutes on a lightly greased cookie sheet.

Recipe Source: Lillian Ulmer, of course!

Chocolate Beet Cake with Beet Frosting

I made this recipe from Joy the Baker a couple days ago.  I had some beets from the bountiful basket I ordered and having no other need for beets, set out to make something sweet with them.  They turned out FABULOUS.  I couldn't taste any beet flavor, but there were definitely quite a bit of beets in the recipe, so I can tell myself they were semi-healthy.  The kids loved them too.  I liked them so much, that this may be one of my new go to chocolate cake recipes.  Not too sweet, very chocolatey, moist and delicious.
Only thing I did different was to purree the beets in the frosting recipe so they weren't so chunky.  The frosting was firm enough to pipe.

Carrot Cake Review

I made this Carrot Cake from Mel's Kitchen Cafe last week.  The recipe is VERY similar to the one of my Grandma's with the only big differences being the decrease in the amount of spices called for.  It was a good cake, but still a little too airy for me and since the spices were decreased both DJ and I agreed that it lacked a little bit in the flavor department.  I'll keep looking!  

French Bread Rolls

I made these French Bread Rolls from Mel's Kitchen Cafe tonight to go with her Sloppy Joe's.  I wasn't sure what to expect since I'd only ever made dinner rolls.  I guess they were pretty similar to basic dinner rolls, but the texture was a bit different.  They didn't have a crispy crust like I thought they might, but they were good regardless.  I think they are best served as buns, so with hamburgers or sloppy joes or BBQ chicken sandwiches, and not so much as a stand alone roll.  Although, they would be good as that too. :) 

Carrot Cake Hunt

My birthday is in a couple weeks and I've decided I want to make my own cake this year.  I'm a cake snob, what can I say?  My all time favorite type of cake is carrot cake, and it's traditionally not the flavor of cake anyone else jumps up and down for, so I have to take advantage of my birthday to put it at the top of the priority list.  So I'm on the hunt for the BEST carrot cake recipe I can find.

I made one of my Grandma's recipes first and it was good, but not "it".  Tonight I made another variation from Mel's Kitchen Cafe.  Again, it was good, but the texture wasn't quite spot on for me. It was a bit too airy for my personal tastes.  So far most of the recipes I've looked at are VERY similar in ingredients and quantities, which is unusual. I will need to branch out from my normal go-to websites to try and find something totally different.

In the mean time, carrot cakes will make repeated appearances at my husband's work as I try to pawn off mass quantities of cake over the next two weeks.  I'll probably be so sick of carrot cake by the time my birthday is here that I'll end up making vanilla instead. :)

Whole Grain Banana Muffins

I was looking for a healthier banana muffin for a snack.  I tried these Whole Grain Banana Muffins from Our Best Bites.  I didn't add the pecans or brown sugar to the tops.  They were sweet enough without the brown sugar topping and were really tasty for a healthy muffin. I loved that there was only 1/4 cup of butter in the recipe and that you can sub some honey.  The kids chowed down on them, and gave them a thumbs up. They are a keeper!

Soft Caramels

Soft Caramels

2 cups sugar
2 cups whipping cream
2/3 cup white caro syrup
1 cube butter
1 cups, coarsely chopped (optional)

Mix sugar, syrup and butter and one cup of cream, boil to soft ball temp/stage.  Then add the other cup of cream and cook to hard ball temp/stage.  If you like a little softer caramel, cook to only a firm ball temp/stage. Add nuts, optional.  Pour into a buttered dish until they are cool (ok to put in fridge).  Then cut into squares and wrap into wax paper.

Recipe Source: Lillian Ulmer

Spanish Peanut Brittle

Seriously the best peanut brittle out there.  You have to follow the recipe to a "T" though, or it won't be nearly as good.  Try this, you won't ever want another kind of peanut brittle.

Spanish Peanut Brittle

1 1/4 cups sugar

1/2 cup white caro syrup

1/2 cup water - scant

pinch salt

1 1/2 cups raw Spanish peanuts

1 3/4 tsp baking soda

3 TB butter - soft

In a heavy saucepan and with a wooden spoon, mix together the sugar, salt, caro syrup and water.  Turn to high heat and stir until sugar dissolves.  Cook, no need to stir, until the syrup spins a thread.  Butter a cookie sheet.  

Mix your softened butter and baking and soda well (make sure this is ready to go prior to syrup spinning a thread).  Set aside.

Once syrup spins a thread, add the peanuts and continue cooking and stirring until the peanuts start "popping" open.  Cook just until tan, don't let it get too dark.

Remove from the and add soda/butter mixture.  Fold it in quickly and only stir until butter is melted.  Quickly pour onto a cookie sheet.  DO NOT SPREAD, DO NOT TOUCH PAN, DO NOT BUMP.  Just let the candy sit untouched until cool and then break into pieces.  PURE HEAVEN.

Recipe Source: Lillian Ulmer

Grandma's Whole Wheat Bread

This wheat bread recipe is one that my Grandma Ulmer has used through the ages.  It's her favorite and comes from a super old Better Homes and Gardens cookbook.  I'm going to make it for the first time today and will probably test the ratio of white to wheat flour over subsequent bread makings. 

Grandma's Whole Wheat Bread

Makes 2 - 9 1/2 x 5" loaves or 3 8x4" loaves

1 package active dry yeast

2 cups warm water (110 degrees)

2 TB granulated sugar

2 tsp salt

4 cups sifted enriched white flour

1/2 cup hot water

1/2 cup brown sugar

3 TB shortening

4 cups whole wheat flour

Soften (proof) yeast in the 2 cups of warm water, about 10 minutes.  Add 2 TB granulated sugar, salt and 4 cups of white flour to the yeast/water.  Beat until mixture is smooth.  Let the dough sit in a warm place (82 degrees) until it is light and bubbly, about 1 hour.

Meanwhile, combine the 1/2 cup hot water with the brown sugar and shortening.  Stir and cool to lukewarm.  Add to the yeast-flour mixture after it's light and bubbly.  Now add 4 cups of wheat flour and mix until smooth.  Knead until smooth by hand or in your stand mixture.

Place the dough in a greased bowl and turn over to grease surface.  Cover and let rise in warm place till double. Knead down the dough.  Cut dough into equal sizes, depending on the loaf pans you're using (2-9x5 or 3 8x4).  Shape each portion into a ball and cover and let rest about 10 minutes.  Roll to rectangle.  Break bubbles in the surface.  Roll dough towards you. Seal after each roll with the heel of hand.  Seal the end of the rolls by folding under the dough.  Place dough in lightly greased pan.  Cover and let double in size.

Bake bread in a 375 degree oven for 50 minutes.

Recipe Source: Lillian Ulmer/Better Homes and Gardens

Rolls

I never can remember where I got a recipe several months after the fact.  I need to do a better job of documenting the good, and the not so good, here on my blog so that I can keep track.  I made some dinner rolls months ago and they were delicious, and I went to try and find which recipe it was and I took me 20 minutes of searching.  So I'm documenting this deliciousness this time.

The rolls come from Brown Eyed Baker, they are her Sweet Dinner Rolls and they are VERY good.  I'm going to make them again for Ethan and Addison's birthday, since they requested rolls for dinner.  Nothing else, just rolls.  Actually, Ethan requested rolls AND bacon.  Strange children of mine...

Poppy Seed Cake

Poppy Seed Cake

Cake:

3 eggs

1 1/8 cup oil

2 1/4 cup sugar

1 1/2 cup milk

3 cups flour

1 1/2 tsp salt (scant)

1 1/2 tsp baking powder

1 1/2 tsp almond flavor (I'm assuming extract)

1 1/2 tsp vanilla extract

1 1/2 tsp butter extract

1 1/2 TB poppy seeds

Glaze:

3/4 - 1 cup powdered sugar

1/2 tsp of each: butter extract, almond extract, vanilla extract

Milk

For the cake: Preheat oven to 350 degrees.  Grease two regular size loaf pans, or 6 tiny ones.  Beat together oil, eggs, sugar and milk.  Add flour, baking powder and salt.  Add flavoring and poppy seeds, stir until fully incorporated.  Pour into prepared pans and bake 45 minutes, or until toothpick in center comes out clean.  Remove from the pans while still warm and drizzle glaze over each.

For the glaze: Blend together all the ingredients and add enough milk to make thin for glazing.

Recipe Source: Lillian Ulmer/Dorothy

Pumpkin Cookies with Frosting

Pumpkin Cookies with Frosting

These cookies are delicious.  I added a cup and half of chocolate chips and a 1/4 tsp of pumpkin pie spice to them and ommitted the nuts.  The texture is more along the lines of an applesauce cookie, it's a fluffy, soft and light cookie.  Since I added the chocolate chips I opted not to make the frosting, but I'm sure that would be good too.

Cookies:

1 cup butter, room temp

1/2 cup sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

2 tsp cinnamon

1 tsp baking soda

2 cups flour

1/4 tsp salt

1 tsp baking powder

3/4 cup chopped nuts, optional

Frosting:

3 TB butter

1/2 cup brown sugar

1/4 cup milk

1-2 cups powdered sugar

For the cookies: Preheat oven to 350 degrees.  Cream together the butter and sugars until fluffy.  Blend in the pumpkin, egg and vanilla.  Add flour, soda, baking powder, salt, cinnamon and nuts and mix.  Drop by the TB onto an ungreased cookie sheet.  Bake for 10-12 minutes.  Cool before frosting.

For the frosting:  In a medium saucepan, heat together the butter and brown sugar until bubbly.  Cook, stirring constantly, for one minute.  Beat in milk and blend in the powdered sugar to spreading consistency.  Frost cooled cookies.

Recipe Source: Lillian Ulmer

Raisin Filled Cookies

Raisin Filled Cookies

*10 dozen cookies

Cookie Dough:

2 cups butter

2 cups sugar

2 cups brown sugar

1 tsp vanilla

4 eggs

5-8 TB milk

7 cups flour

2 tsp baking soda

1 tsp salt

Filling:

3 cups raisins

1 TB cornstarch

1 cup nuts, chopped

1 cup water

3/4 cup sugar

2 TB lemon juice

For the cookies: Mix all ingredients together and form into 3 log rolls.  Freeze.  Slice thin and put together with filling. Bake at 400-425.

For the filling: Grind raisins.  Combine all ingredients and boil in saucepan.  Do not let stop boiling.

NOTES: This recipe has very little to go on. It's really vague and I'll have to try and get more clarification from my Grandma before attempting.  Either that or just wing it and see what I come up with.

Recipe Source: Lillian Ulmer/Alta Hill

Deep Dark Chocolate Fudge Cookies

Deep Dark Chocolate Fudge Cookies

*Makes 3 to 3 1/2 dozen cookies

1 1/2 cups flour

1/2 cup unsweetened cocoa

1 tsp baking soda

1 tsp salt

8 oz semisweet chocolate, broken into 1/2 oz pieces

4 oz unsweetened chocolate, broken into 1/2 oz pieces

1 1/2 cups light brown sugar

12 TB unsalted butter, room temp

3 eggs

1 tsp vanilla extract

3 cups semisweet chocolate chips

Preheat oven to 325 degrees.  Sift together flour, cocoa, baking soda and salt onto waxed paper.  Set aside.  Melt together the semisweet and unsweetened chocolate pieces in a double boiler or microwave.  Stir until smooth and set aside to cool.

With an electric mixer fitted with a paddle, beat brown sugar and butter on medium 1 minute.  Scrape down bowl and beat on high an additional 30 seconds.  Scrape down bowl.  Add eggs, one at a time, while beating on medium and stopping to scrape down bowl after incorporating each addition.  Add vanilla extract; beat on medium 30 seconds.  Add melted chocolate; beat on low 10 seconds more.  Scrape down bowl and beat an additional 30 seconds.  Add sifted flour mixture and the chocolate chips.  Beat on low until thoroughly combined, about 20-30 seconds.  Remove bowl from mixture and mix thoroughly with rubber spatula.

Portion 6-8 cookies per baking sheet by dropping 2 level TB batter per cookie onto pan.  Bake 18-22 minutes.  Cook 5-6 minutes on sheet then transfer to cooling rack to cool.

Recipe Source: Lillian Ulmer/Newspaper Clipping

Nutty Torte

Nutty Torte

This is another family favorite, and one that I've made a couple times so I can attest to this recipes deliciousness!  Now to figure out a way to alter it so it doesn't have nuts so that my boys can eat it...

Crust:

1/2 cup butter, room temp

1/2 1/2 cup crushed pecans

2 TB sugar

1 cup flour

Middle Layer:

8 oz cream cheese, softened

1 cup cool whip

1 cup powdered sugar

Top Layer:

3 cups milk

2 regular size (4 serving) boxes of instant pudding (any flavor, but chocolate is yummy!)

Cool Whip

For the crust: Preheat oven to 375 degrees.  Mix together all the ingredients and press into a 9x13" pan.  Bake for 15 minutes and allow to cool.

For the middle layer:  Mix together all the ingredients until fully incorporated and spread on cooled crust.

For the top layer:  Beat together the milk and instant pudding.  Pour over the middle layer.  Carefully top with cool whip and refrigerate until set.  Sprinkle chopped pecans on top for garnish.

Recipe Source: Lillian Ulmer

Three Layer Brownies

Three Layer Brownies

*My Grandma has a note on this recipe that says "Favorite!!" :)

First Layer:

1 cup flour

2/3 cup oil, hot

1/2 tsp baking powder

2 squares unsweetened chocolate

3/4 tsp salt

2 eggs, beaten

1 cup sugar

1/2 cup nuts, optional

Second Layer:

1/4 cup butter

3 TB milk

2 TB instant vanilla pudding mix

2 cups powdered sugar

Third Layer:

4 squares semi sweet chocolate

1 tsp butter

First Layer: Preheat oven to 350 degrees.  Grease a 7x11" or 8x10" pan.  Melt the chocolate in the oil over a double boiler.  Mix well.  Sift flour with the salt and baking powder.  Beat in the eggs.  Mix in the oil and chocolate.  Add the flour all at once and stir in nuts (optional).  Turn into prepared pan and bake for about 30 minutes.  Cool.

Second Layer: Cream together all the ingredients and spread over cooled first layer.  Allow to set for about 30 minutes.

Third Layer:  Melt the chocolate in a double boiler or microwave and add butter and blend well.  Spread over the second layer.  You will need to spread carefully so you don't disturb the second layer.

Recipe Source: Lillian Ulmer

Brownies

Brownies

1 cup butter

4 oz unsweetened chocolate

4 eggs

2 cups sugar

1/2 cup flour

1 tsp vanilla

2/3 cup nuts, optional

Preheat oven to 350 degrees.  Grease and flour a 9x13" pan.  Melt butter and chocolate in double boiler and set aside to cool.  Beat eggs and sugar until thick and lemon colored.  Add the vanilla.  Fold in cooled chocolate and mix thoroughly.  Sift the flour and gently fold into the batter.  Mix just until blended.  Fold in nuts, optional.  Pour into pan and bake for 25 minutes.  Cool before cutting.

Recipe Source: Lillian Ulmer

Almond Bars

Almond Bars

Bars:

1 cup flour

1/2 cup butter, softened

2 TB water

1 cup water

1/2 cup butter

1 cup flour

3 eggs

1/2 tsp almond extract

Frosting:

1 1/2 cups powdered sugar

2 TB butter

2 TB milk

1/2 tsp almond extract

For the bars: Preheat oven to 350.  Mix the first three ingredients together until crumbly and then press into a 13x9 pan.  It will barely cover the bottom of the pan.

In a saucepan, add the 1 cup water and 1/2 cup of butter and heat to boiling.  Remove from heat and cool.  Then add 1 cup flour, stirring until smooth.  Add 3 eggs to the mixture, one at a time until blended.  Add almond extract and then spread on the crust in pan.  Bake for 55-60 minutes.  Cool.

For the frosting:  Beat together all the ingredients, altering to the consistency you desire.  Frost cooled bars.

Recipe Source: Lillian Ulmer