sauce

Gluten Free Romesco Sauce

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This adapted recipe came from when last Sunday I got a pedicure at my favorite local salon! I love to read food magazines and this month's Food and Wine magazine was all about food from Spain. I read the magazine cover to cover, so intrigued by every recipe! 

I came across this delicious sauce and wanted to adapt it to be gluten free and to my tastes. I used a few different ingredients and used tortillas instead of bread to thicken the sauce. I am more than thrilled with the results! It is an amazing sauce that tastes so great with everything! I hope that you make it today and enjoy it too! 

Romesco Sauce: 

Adapted from Food & Wine Magazine

3 large dried ancho chilies (stems and seeds removed

1 cup sundried tomatoes (not oil packed, just dried) 

1 heaping cup grape tomatoes

1/4 cup + 2 tablespoons extra virgin olive oil

6 tortillas cut into triangles

6 large garlic cloves, cut in half

1/2 cup almonds

1/4 cup hazelnuts

1 teaspoon sweet paprika

2 tablespoons red wine vinegar

Kosher salt and pepper to taste

1. Place the dried chilies and sun dried tomatoes in a large bowl. Pour boiling water over them. Let them soak for 1 hour, drain the liquid off and reserve it. 

2. Put the grape tomatoes in a roasting pan. Turn on your oven to broil. Broil the tomatoes for 5-7 minutes or until they are slightly browned. Set aside to cool. 

3. Heat the olive oil (1/4 cup) until very hot (almost smoking). Add the tortilla pieces and the garlic. Toast them/saute until they are browned all over. Remove the garlic and tortillas from the pan. 

4. Add the nuts to the pan and roast them for 3-4 minutes. Remove the nuts with a slotted spoon and reserve the garlic oil. 

5. Pulse the tortillas, garlic and nuts in a food processor until finely chopped. Add the chiles  & sun dried tomatoes, roasted grape tomatoes & paprika. Process until smooth. 

6. Add in the garlic oil and 2 extra tablespoons of olive oil to the food processor and process. 

7. Spoon the sauce into a medium bowl and season it with plenty of kosher salt and fresh ground pepper. Taste to see if the seasoning level is right. 

Use this sauce on top of polenta, as a dip for chips or veggies. It's so good!! 

 

Peach Honey and Chili Glazed Grilled Chicken

Peach Honey and Chili Grilled Chicken

One of my favorite times of year is here! Grilling season! I love to get outside to cook on my grill on the patio. Here in Oregon the spring weather is very unpredictable, so we may have some summer-like days followed by several days of rain like has been happening lately. As a result, it is key to jump on outdoors to barbecue whenever possible. We recently got a new gas grill. I love these types of grills for their convenience for weeknight meals. I do plan on using my charcoal grill on the weekends with some lovely wood charcoal, but during the week I love my gas grill! 

This chicken recipe is one that I made up a couple of weeks ago when we had unseasonably warm weather and that meant it was a great time to grill. I wanted a yummy grilled chicken that had both sweetness and heat to it. This is a perfect combination. I saw that I had some peach nectar and took the idea from there. 

I hope that you grill and enjoy this chicken recipe with your friends and family. It sure was a hit at our house. You could even omit the chili flakes to make it a milder dish for those that don't like as much spice. 

Seize the day and get out there and grill! 

Peach Honey and Chili Grilled Chicken: 

Serves 2-4 (I usually cut 2 large chicken breasts in two & make 4 small servings out of them) 

Marinade & Chicken

2 large boneless, skinless chicken breasts

 

2 tablespoons peach nectar

3 tablespoons olive oil

1/2 tablespoon chopped fresh parsley

2 garlic cloves, minced

1 tablespoon water

1 teaspoon honey

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1 teaspoon chili flakes

+ melted coconut oil to brush on the grill

1. In a medium bowl whisk together all of the above ingredients except the chicken breasts to make the chicken marinade. 

2. Place the two chicken breasts in the bowl with the marinade. Cover with plastic wrap. Marinate in the refrigerator for 30 minutes. At the 15 minute mark, turn the chicken breasts over and make sure they marinate on the other side. 

3. Meanwhile, heat your gas grill. (You may also cook these on a charcoal grill, but I mostly use the gas grill so I will instruct you how to grill on that.) If your grill has 2-3 burners make sure to only heat 1-2 burners on medium heat. You want to grill the chicken with indirect heat. When you are ready to grill your chicken, brush the grill grates with melted coconut oil. 

4. Place the chicken breasts on opposite sides of the grill over indirect heat. Grill each side for 6-8 minutes. The juices will run clear when the chicken is fully cooked. To test, take one chicken breast off of the grill and cut it in half to make sure the chicken is cooked through. Since you are slicing the chicken later, this is ok to do. 

5. Once the chicken is done, let it rest on a plate for a few minutes while you make the glaze. Pour the glaze over the chicken breasts to serve. 

Sauce: 

1/2 cup peach nectar

1 tablespoon honey

1/2 teaspoon chili flakes

+ salt and pepper to taste

1. In a small saucepan, place the peach nectar, honey and chili flakes. Bring to a boil over medium high heat. Reduce heat to low and cook and stir for 5 minutes or until sauce begins to thicken and looks like a nice glaze. Then, add in salt and pepper to taste. 

Enjoy!