I made cornflake chicken, macaroni and cheese, and baked peaches for dinner.
I was nervous about the mac n cheese, because I haven't attempted much with noodles since going gluten free. Most of the noodles I've tried haven't been good, except Chinese rice noodles. But those wouldn't really work with a heavy cheese sauce. Trader Joes sells brown rice elbow macaronis, so I got those and figured I'd give it a shot.
Melt 4T of butter, whisk in 4 T (a little less) of rice flour. Cook until bubbling, then add 2 cups warmed milk, whisking as you add. Let that cook for a bit til it’s thick, add salt and pepper (sometimes I add chili oil or paprika) and remove from heat. Add a few cups of grated cheese (whatever kind you like, I usually use cheddar and parmx because I always have some, but it’s good with almost anything). Cook pasta, mix into cheese sauce, top with little cubes of buttered, toasted, gf bread. I used some weird sourdough from France that was goooood. Bake @
350 for 30 mins.
This is a variation on something I used to eat as a kid, except we used bread crumbs. Most of the time when I make this I use bread crumbs (GF tortilla crumbs are good, even though they aren’t 'bread' crumbs) mixed with corn meal. All I had this time was a few tablespoons of corn
meal, but I had corn flakes! So I had Kelly mash those all up for me.
1 or 2 cups cornflakes, smashed
3 or so T corn meal
1/2 to 3/4 stick butter, melted
Salt and pepper
Seasoning - I used "Italian market deep fry seasoning" which I'm pretty
sure is a mix of paprika, cayenne, garlic powder, and salt?
1 1/2 pounds chicken breasts, or thighs or whatever you want to use
Mix dry ingredients together in one bowl. Put butter in another bowl. Have a baking pan ready. Cut chicken into strips, I do small ones because I like each bite to have breading on it. Dip chicken into butter, then into cornflake mix. Place on baking pan (I usually use a 13x9 glass dish but it was full of mac n cheese so I used a metal 9x9 and squished the chicken in). When all the chickens breaded, drizzle with remaining butter, top with whatever crumbs are left, and bake for about 35 mins until chicken is done. At 350 degrees.
It’s jersey peach season, meaning I bought a lot more peaches than I can eat at once. We had 4 that needed to be eaten RIGHT AWAY, and I couldn’t eat them all right then, so I baked them. This is like baked apples, but with peaches.
Cut top 1/4 off of very ripe peaches and twist out the pit. Save the top to put back on as a hat. Fill the cavity with brown sugar and a dot of butter; this is also good if you add some cinnamon, honey, or molasses. Do this to as many peaches as you want, put the top back on, and put in a pan. I put in a splash of iced tea in the bottom of the pan just for fun, you don’t have to. Peaches are done in about 15 mins, when flesh is soft and everything is melted. This is really good with ice cream.
Tonight I have a whole roaster chicken that needs to be cooked, and some plantains I’m going to use to make tostones with. Maybe I’ll finally get around to making custard, too.