Cooking Up a Storm

We made all kinds of things this weekend! 

We made strawberry glazed chicken from a recipe I took a picture of in a book about Atlanta! 

We made carrot sandwich rounds (surprisingly good!)

We made peach ice cream (easy!) 

Strawberry Glazed Chicken
*The original recipe was for "drumettes" and it would have been good with chicken legs or thighs, maybe. We halved it in case it wasn't good, so here's what I did:

3 boneless skinless chicken breasts
1/2 C strawberry all-fruit
3 T spicy mustard (we used Cleveland stadium mustard, but you could use Dijon)
1 T olive oil
2 tea paprika
3 T minced garlic

Combine all ingredients except the chicken in a large Ziploc bag. Smush it together (by squeezing the outside of the bag!). Add the chicken to the bag and marinate for at least 12 hours or overnight. We grilled the chicken, but the original recipe said to bake. If you bake it (with the rest of the sauce), it will definitely be saucier and sweeter, but it was good on the grill and would be GREAT on a spinach strawberry salad!

Carrot Sandwich Rounds
*see original recipe here

1/4 C coconut flour
2 small carrots
1/4 C milk (we used coconut) or water
2 eggs
salt and pepper to taste

1. Preheat oven to 400 degrees and line banking sheet with parchment paper (we needed two baking sheets, which we baked side to side on the top rack).

2. Blend the coconut flour and carrots in your food processor until the mixture looks like orange crumbs. (We only have a little 1 1/2-cup chopper, so we had to divide this into two batches)

3. Blend your mixture and the remaining ingredients in a bowl (or in your food processor if it's big enough. It might be smoother in the food processor, but it worked fine with just a spatula)

4. Divide into 8 parts (I did this by eye with the spatula) and place on the baking sheet. Flatten into rounds (again, I didn't want to touch it, so I used the spatula, but the original recipe recommends dampening your hands first and patting them down). They should be about 1/4 inch thick.

5. Bake for 15-17 minutes until slightly brown on the bottom and dry on the top. Let cool for a few minutes and enjoy! 

We separated the extras with parchment paper and kept them in the fridge overnight. They were good the next day. Any longer, you might want to freeze them.

Steve made his into makeshift Cuban sandwiches, with gluten free ham and turkey, pickles, and mustard. 

Easy, Fast Peach Ice Cream
*Basically, I wanted to avoid getting out the ice cream maker and we don't have any rock salt anyway

1 16 oz. bag frozen peaches (you could probably cut up fresh peaches and freeze them, but we were hungry NOW)
1/2 C coconut milk (from the can)
3 T honey
1/2 tea vanilla

We combined ours in a blender. A food processor would probably work better, because when it turns into ice cream, it's kind of thick and clogs up the blades. We ended up separating it and using our bullet blender, so you might want to do individual servings that way if you have one!

Bon appetit!