SORRY FOLKS

Sorry for the two weeks off, I've been very busy with school. As my dad says, I need to "get it done" so I'll be back this Friday with gluten-free Friday goodness

Gluten-Free Friday Buffalo Pulled Chicken

This is a family favorite! It's the perfect creamy/spicy blend of tender chicken-y goodness. Only four ingredients required. Perfect for tailgates, on a salad or even on a pizza (with gluten free dough of course!) Happy Friday everyone!
Serves 6

Ingredients
4 chicken breasts, halved

1/2 bottle Franks Red Hot wing sauce
Ranch or Blue cheese Dressing to taste
(usually I do an even amount of sauce with dressing)
1 tbsp extra virgin olive oil

Two ways to cook
1. In a large pot, heat oil on medium
Meanwhile stir sauces to spiciness desired
 Pour half of the mixture in the pot
Add chicken
Then pour with the rest of the sauce
Cover and heat on low for 4 hours, stirring every 30 minutes
(You know the chicken is ready when easily shredded with a fork)

2. In a crock pot, set to high heat
Add oil then half of the sauce/dressing mixture
Place in chicken
Then cover with remaining sauce
Heat for 3 hours on high heat
When the chicken is done, it should be hard to lift it out of the heated sauce with a fork

because it will fall apart
You can spoon it out, then tear it apart with two forks.
Enjoy on sliders, on a pizza, over a salad or just plain

Asparagus, Pea, and Sesame Tofu Pearled Couscous

I have gotten a number of requests for filling vegetarian dishes, this one was the first that came to my mind. It is packed with veggies and full of protein. Of course the tofu can be traded for chicken, BUT you might be surprised how good/easy the tofu part happens to be. Serves 4 as a meal, 8 as a side

Ingredients:

1 box plain pearled couscous (I use Near East)
.75 lb asparagus, cut into 6 pieces each
1 8oz bag frozen peas, thawed
1 small onion, diced
1 box extra firm tofu, pressed* and cut into small cubes
*press it between lots of paper towels to get the water out
3 tbsp sesame oil (or olive oil but sesame tastes better), divided into 3
1 tbsp extra virgin olive oil
1 tbsp cumin
1 tbsp garlic
1 tsp cayenne pepper
1/4 cup flour
salt and pepper to taste
Preheat the Broiler
Boil the couscous according to directions
Meanwhile, steam(or boil) asparagus until it starts to lose it's firmness, but isn't soft
(about 2 minutes in boiling water, or 1 minute steaming)
on a baking pan, pour 1/2 of the olive oil and sprinkle with salt and pepper
Pour asparagus and peas over the mixture and stir
Place in the oven until browning occurs, about 10 minutes
Then remove from heat
In a large pan, saute the onions in the other half of the olive oil for about 6 minutes
Clean out the pan with just a paper towel (it will be used for the tofu)

To prepare the Tofu
In a bowl, combine flour, garlic, cumin, cayenne pepper, salt, and pepper
Heat 1 tbsp sesame oil on medium-high heat
Coat the tofu in the flour mixture and add it to the pan
After about 3 minutes add 1 more tbsp oil and flip the tofu cubes over
After 3 more minutes stir them gently to get the other sides

Combine veggies, onion, tofu, and couscous with remaining sesame oil
Add salt and pepper to taste

Eat up and fill up!

Easy Salted Fudge

Sorry I've been MIA. I had a certification exam for NY State and started a new student teaching placement all in one week. A quick shout out goes to my dad, who turns the big 6-0 today! And a Go Big Blue to the Giants!!! Speaking of Giants and my dad, I made this recipe for both celebrations this weekend and it was quick and yum.  Only 4 ingredients!!! 

Makes about 25 pieces of delicious fudge

Ingredients

2 1/4 cups chocolate chips (I used semi-sweet)

1 14oz can of condensed milk*

*fun fact: condensed milk is simply milk that has had the water removed and replaced by sugar, yum)
2 tbsp butter

2 tbsp vanilla extract

Sea Salt for sprinkling

In a small pot, as shown, boil about 1/3 cup of water (enough to cover the bottom of the pot by about an inch)

Meanwhile, in a glass bowl, combine chips, milk, and vanilla

Stir until mixed and place bowl on top of boiling pot

Allow the steam to melt the mixture

Continuously stir for about 7 minutes or until mixed

While cooking, butter a square baking dish, then line with parchment paper

Have enough paper hanging over so that you can easily lift out later

Pour fudge into baking dish and sprinkle with salt

 Refrigerate for 2 to 3 hours

Remove from baking dish and slice