My version of Perfect Roast Chicken is based upon one from Ina Garten's Barefoot Contessa Cookbook.  This go to dish is something I make at least once a week, after which I generally use the carcass for chicken stock.  My best friend from childhood, Helen, introduced me to Ina, and I have been hooked on her books ever since.

While Ina's recipe for Perfect Roast Chicken calls for wheat flour, chicken stock and butter, mine is a tad simpler and gluten free as well.  My boys love this roasted chicken.

What is your favorite chicken dish?  Leave a comment and let us all know!

More gluten free chicken recipes you may enjoy for dinner:
-Herb Garden Chicken Slow Cooker Recipe from A Year of Slow Cooking
-Roast Chicken with Garlic, Ginger and Lemon from Tasty Eats at Home
-Pistachio Pesto Crusted Chicken from Cook It Allergy Free

This recipe comes from The Spunky Coconut Cookbook by my adorable friend, Kelly Brozyna of the spunkycoconut.com.

Last weekend, between all of my writing deadlines, I snuck out of the house, away from the computer to meet up with Kelly and her family at the Boulder Farmer's Market.  We grabbed some grub from the market, splashed around with her gorgeous daughters in the creek, then walked around downtown together for a while.

How refreshing!  I hadn't been out of the house for that long in a while, and Kelly, her husband Andrew (an author in his own right) and their girls were so fun to be with.  The outing totally took my mind off work, and I'm really looking forward to getting together with all of them again.  Below is my version of Kelly's delightfully delicious gluten free chicken meatballs.

I serve these meatballs over (gluten free) homemade Zucchini Noodles, with the Tomato Sauce recipe from The Gluten-Free Almond Flour Cookbook, though you can serve them over anything you like!  I have found that the Zucchini Noodles taste even better if you toss them in a bit of olive oil and tomato sauce and let them sit and marinate for an hour on the counter.  Then top with these gluten-free meatballs.  Then yum.

The winner of last weeks giveaway for an Elana's Pantry gift bag including The Gluten-Free Almond Flour Cookbook, an EP t-shirt and an EP shopping tote is Lisa Vance!  If you haven't entered the giveaway for a copy of Ali Segersten's book, The Whole Life Nutrition Cookbook, head on over to my Healthy School Lunch post and do so! I'll announce that winner on Monday, October 4th, 2010.

Today I'm giving away a copy of The Spunky Coconut Cookbook. To be entered just leave a comment below. This giveaway will end October 7th, 2010.

Update: the winner was Audrey J!

This Rosemary Lemon Chicken has become my go to dinner dish this summer.  In fact, I've been making it a couple of times a week and loving it, as has my family --children included.  It's super easy to make, very healthy and fabulously fresh and delicious with hints of garlic, lemon and rosemary complementing the flavor of grilled chicken.

Rosemary Lemon ChickenNote: There is a print link embedded within this post, please visit this post to print it.
1 pound skinless, boneless chicken breast
2 tablespoons olive oil
¼ cup lemon juice
2 cloves garlic, pressed
¼ cup fresh rosemary, minced
½ teaspoon celtic sea salt

1. In a medium bowl, combine olive oil, lemon juice, garlic, rosemary and salt
2. Rinse chicken breasts, pat dry and place in an 7x11 inch Pyrex baking dish
3. Pour marinade over chicken, cover and refrigerate for at least 30 minutes or up to 6 hours
4. Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
5. Serve

I love to make this gluten free chicken recipe along with some grilled zucchini and other summer squash.  Stay tuned, as I'll be posting my delicious recipe for grilled zucchini next.  Quite necessary, I think, as the attack of zucchini is rapidly approaching those of us with backyard gardens!

I'll be in Davis, California for my 25th High School Reunion this weekend and I'll be doing a signing for my book, The Gluten-Free Almond Flour Cookbook, this Thursday, August 5th at The Avid Reader at 7:30pm PST and another at the Davis Lutheran Church (Fellowship Hall) on Saturday, August 7th from 12-3pm PST. Hope to see you there!

I can tell this Green Chicken Soup is going to become one of my go to dishes in no time at all.

I love this soup because it is an easy way to take in powerfully nutritious greens. While I love my green juices in theory, in reality, my stomach doesn't always agree with them, especially when it's cold outside. That's when it's time to make Green Chicken Soup. Somehow, the carrots and kale give the soup a delicious sweet flavor, which makes this high protein, gluten free soup very grounding, and even more comforting than it already is.

Tina Turbin of Glutenfreehelp.info wrote up a very nice review of The Gluten-Free Almond Flour Cookbook. She is also giving away 3 copies on her contests page. The deadline for entry is April 17th.

Lastly, I wanted to mention that Honeyville is have a huge sale right now. To receive 15% off your entire order use coupon code "NOFOOL" during checkout. Hurry though as the sale ends tonight at 6:00 PM PST.

The other day, one of my favorite commenters  suggested that I post a roundup of leftover chicken recipes; actually at this point I would probably call ~M (that's the handle she uses when commenting on my site)  a "contributor."

I quickly took to ~M's idea since this time of year so many of us are suffering from post holiday cooking fatigue.  If you have leftover chicken or turkey from the holidays or if you want to throw a bird in the oven, you can make any of these dishes in mere minutes.

I hope you enjoy these quick and easy gluten free recipes and that they save you a lot of time in the kitchen!

I've been making a few adjustments to elanaspantry.com of late.  For starters I've placed a "Need Help?" section on the side bar with links to my FAQs and Forums, two resources that will assist with any recipe/substitution/product questions you might have. There's an amazingly helpful and informative community over at the forums and I highly recommend a visit over there to meet all the lovely folks.

In continued book tour news, you can listen to the radio interview I did with Dr. DeSilva on the Ask Dr. DeSilva program at HealthRadio.net.

In the Friday Freebie giveaway department, Heather is the winner of the fabulous book Make It Fast, Cook It Slow by the awesome Stephanie O'Dea.

Remember, I have a super duper Friday Freebie giveaway for a copy of my gluten free cookbook, The Gluten-Free Almond Flour Cookbook and a 5lb bag of blanched almond flour from Honeyville. To be entered into this Holiday Giveaway follow these 3 steps:

UPDATE: the big giveaway has ended, the winner was Liz

Last but not least I've added a retweet button to the bottom of every post and page. Happy tweeting!

Happy New Year!

Kumquats are in season right now. What's a kumquat you ask? Essentially it's a citrus fruit that closely resembles an orange, though it is much smaller. If you want to know more about kumquats there is a great article over at the Cooking Light website.

Meanwhile, here's a cozy holiday recipe for gluten free Kumquat Garlic Chicken.  We're having this tonight for the first night of Hanukkah, along with Squash Latkes and gluten free Matzo Ball Soup, of course.

Kumquat Garlic ChickenNote: There is a print link embedded within this post, please visit this post to print it.
1 whole chicken (2-3 pounds) 1 whole chicken
1 tablespoon olive oil
1 tablespoon celtic sea salt
1 head garlic
½ cup orange juice
½ cup water
2 tablespoons agave nectar
1 tablespoon arrowroot powder
8 ounces kumquats, unpeeled

1. Rinse the chicken and pat dry
2. Place the chicken breast side up in a 9x13 inch Pyrex baking dish, then rub with oil and sprinkle with salt
3. Stuff the head of garlic into the cavity of the chicken along with a couple of kumquats
4. In a large bowl, combine the orange juice, water, agave and arrowroot
5. Pour the orange juice mixture into the baking dish around the chicken
6. Place the kumquats in the dish
7. Bake at 425° for 20 minutes
8. Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes
9. Remove from oven and serve

It's Gluten-Free Almond Flour Cookbook mania!

The amazing and talented Stephanie from A Year of Slow Cooking and author of Make It Fast, Cook It Slow did a wonderful holiday gift roundup post in support of fellow food bloggers, with nice reviews of cookbooks, including my gluten free cookbook. Thanks Stephanie! She is also giving away 2 copies of The Gluten-Free Almond Flour Cookbook over at her other blog, Totally Together Reviews.

Diane from The W.H.O.L.E. Gang is also giving away 2 copies of The Gluten-Free Almond Flour Cookbook on her blog, thewholegang.org.  I was lucky enough to meet both Diane and Stephanie this fall at the Blogher Conference in San Francisco.

If you are in Boulder I'll be doing a book signing at Barnes and Noble tomorrow, Saturday, December 12th.

I've also got a couple of television appearances on December 16th. One with Good Day Colorado at 8:15am (Mountain Time) and another right after that on Daybreak on the Deuce at 8:35am (Mountain Time). I'll be talking about my cookbook and making gluten-free recipes live on the air for each of these shows!

The winner of last weeks Friday Freebie for the Magic Line loaf pan is Betsy. Congratulations!

This week I'll be giving away The Gluten-Free Almond Flour Cookbook and a 5lb bag of blanched almond flour. To be entered into this Holiday Deluxe Giveaway follow these 3 steps:

UPDATE: the big giveaway has ended, the winner was Liz

Happy Hanukkah!

This recipe was inspired by Jaden's Lemongrass Chicken and Coconut Soup from her fabulous book, The Steamy Kitchen Cookbook.  I received it in the mail on Friday and played with it all weekend long.  It is a captivating book, full of gorgeous pictures (which she styled and shot herself) and easy recipes.  I'm in love.  Last night, I made this Coconut Chicken Soup, Jaden's Grilled Fish with Kabayaki Sauce (also from The Steamy Kitchen Cookbook) and some stir fried broccoli.

The food was so good that there was not enough to go around.  Never have I seen my boys gobble up fish so quickly.  This is a very family friendly cookbook and frankly, I cannot say enough good things about it.  Stay tuned and I will share my version of Jaden's Kabayaki Sauce in an upcoming post.

Meanwhile, enjoy this hearty soup.  Tis the perfect season for it.

Coconut Chicken SoupNote: There is a print link embedded within this post, please visit this post to print it.
3 cups chicken stock
1 fresh thumb-sized piece of ginger, sliced into thin coins
1 cup coconut milk
1 tablespoon fish sauce
2 teaspoons agave nectar
6 ounces leftover chicken
1 cup mushrooms, rinsed, drained and sliced in half lengthwise
1 medium carrot, julienned
2 tablespoons lime juice
¼ cup fresh cilantro, minced

1. In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot
3. Just before serving, stir in lime juice and cilantro
4. Serve

I love Asian food, it is so tasty, accessible and easy to make.  I plan on having many fun evenings with The Steamy Kitchen Cookbook, in fact, I think it will edge out the time I spend with my gluten free cookbook, The Gluten-Free Almond Flour Cookbook, for this week.

It's a gray day here in Boulder and I decided some soup would be in order.  Chicken Noodle Soup to be exact.  So what's a gluten free grain free girl to do for noodles?  Zucchini.  Yes, DIY zucchini noodles.

This recipe is super easy if you have chicken stock on hand.  I keep several jars in the freezer and try to have one in the fridge ready to go as well.  Just dice up some carrots, celery and other veggies of your choice and throw in those yummy zucchini noodles and you've got some good old fashioned, yet healthy modern chicken soup.

I've been sipping this soup all day long to stay warm and am looking forward to serving it to the boys when they return home from school this afternoon.

Bon Appétit is having a "virtual bake-off" in which they're collecting holiday dessert recipes from food bloggers.  I've entered my Tart and Tangy Cranberry Bars into the officially titled Bon Appétit Magazine Blog Envy Bake-Off.

Voting began yesterday, November 1st, 2009, and ends December 13th, 2009. If you like my Cranberry Bars, head on over and give them a vote by clicking on the picture of them on the Bon Appetite website.  The Cranberry Bars are in a category called COOKIES, BARS and BROWNIES.

I spent a lot of time this past weekend making recipes from my gluten free cookbook and had great fun with it.  We turned the holiday cookie recipe into Halloween themed treats using our spooky cookie cutters instead of the Christmas ones.  It's odd to me that a year after I wrote it, my children and I are still enjoying the recipes from The Gluten-Free Almond Flour Cookbook.

It's wonderful to be back at home with my family and kitchen.  I've made myriad soup stocks these last few days in order to help my husband and myself recuperate from the sniffles we each seem to have picked up last week.  We're recovering quite quickly.

To create a bit of variety, I decided to make a roasted chicken stock last night and of course consulted one of my favorite books, Joy of Cooking.  The recipe below is based upon the one in that book.

Gluten Free Girl has a good video on her site which demos how to make a stock and Elise over at simplyrecipes.com has a nice post with instructions as well.

I do have a recipe for a quick and easy chicken stock (that uses everything in the bottom of the vegetable drawer) which I will be posting here this fall or winter.  In the meantime, I hope you enjoy this delicious, warm and hearty stock!

My younger son is a big fan of my Chipotle Orange Chicken and asks me to make it on a weekly basis.  Since it's perfect grilling weather, I decided to make a version of this recipe with chicken breasts that could easily be thrown on the grill --just in time for when they arrive home from baseball practice.

Yes, we're back in baseball season, this time it's fall ball.

I like to serve this tangy, gluten free chicken dish with grilled broccoli.  And what do I like best about this meal?  No pots to clean!

Grilled Chipotle Orange ChickenNote: There is a print link embedded within this post, please visit this post to print it.
1 lb chicken breast, boneless, skinless
3 cloves garlic, pressed
1 tablespoon herbes de provence
2 tablespoons agave nectar
1 teaspoon celtic sea salt
1 tablespoon chipotle chile powder
1 cup orange juice, freshly squeezed

1. Rinse chicken breasts and pat dry with a paper towel
2. Place chicken in a 9x13 inch Pyrex baking dish
3. Pour orange juice over chicken breasts
4. In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle, then rub mixture onto chicken breasts
5. Marinate chicken in refrigerator, time permitting for up to 5 hours
6. Place chicken breasts on a plate, and reserve marinade
7. Grill each side of chicken on barbecue until chicken is cooked through
8. Cook marinade, bringing to a boil, then reduce heat and cook for 10-15 minutes
9. Serve chicken with marinade

Check out my new book tour page.  For those of you that live in the New York area, I will be doing a signing in the city on September 9th and also have one at the Culinary Institute of America in Hyde Park, NY on September 12th.