Cooking with Bhuja: Gluten-Free Recipes that Will Sizzle Your Taste Buds
Posted Aug 02 2010 8:43am
Bhuja's new gluten-free snack mixes taste great on their own, but even better when used to spice up your dinner. Here are three new recipes using the Bhuja Seasoned, Peanuts, Cashews and Almonds to crust various cuts of meat. Try them out and let us know what you think!
Spicy Peanut Crusted Chicken Breasts
Yield: 4 servings
2 cups Bhuja Seasoned Peanuts 2 eggs ½ cup corn or potato starch 4 boneless, skinless chicken breasts Salt Pepper Olive Oil
Preheat oven to 400 degrees F.
In a food processor, add the peanuts and pulse until finely crushed. Do not grind them to a paste! Place the crushed peanuts on a plate.
In a separate bowl, beat the eggs. Place the cornstarch on a third plate and create a line of dippers in the following order: cornstarch, eggs, peanuts.
Take each chicken breast and place between two pieces of plastic wrap. Gently pound each piece of chicken into a ½-inch thick breast.
Take pounded chicken breasts and dip in the cornstarch. Shake off excess. Dip in the egg wash and then in the peanuts. Fully coat each breast with the seasoned peanuts.
Lightly season each piece of chicken with salt and pepper.
In a large sauté pan, heat enough olive oil to cover ½ the pieces of chicken halfway up, about ¼ inch into the pan. When the oil is hot, add the chicken pieces and cook about 3-4 minutes. Flip the chicken over and cook another 3-4 minutes.
Place the skillet in the heated oven and cook an additional 10 minutes until the chicken is fully cooked. Test the internal temperature and be sure it has reached 165 degrees F or look for the juices running clear to be sure the chicken is fully cooked.
Cashew Crusted Mahi Mahi with Pineapple Salsa Yield: 4 servings
4 Mahi Mahi fillets 1 cup Bhuja Seasoned Cashews 2 eggs ½ cup corn or potato starch 1 stick butter 3 cups diced pineapple 1 cup diced red onion 1 cup diced tomato 1/4 cup finely chopped cilantro Salt Pepper
Rinse Mahi Mahi fillets and pat dry.
In a food processor, add the seasoned cashews and pulse until finely chopped. Do NOT grind to a paste. Put ground up cashews on a plate.
In a separate bowl, beat eggs. Place cornstarch on a separate plate and set up a breading line in the following order: cornstarch, eggs, cashews.
Dip each Mahi Mahi fillet first in the cornstarch, then in the egg wash and then in the seasoned cashews. Make sure the fillets are fully covered with cashews. Season lightly with salt and pepper.
In a large, non-stick skillet, heat the butter over medium-high until it begins to sizzle. Add the Mahi Mahi fillets and cook for 3 to 4 minutes. Carefully turn the fish over and cook an additional 3 to 4 minutes until fish is fully cooked.
Meanwhile, combine pineapple, red onion, tomato and cilantro in a mixing bowl. Season with salt and pepper.
Serve the fish with a heaping spoonful of pineapple salsa on top.
Baked Almond Crusted Chicken Fingers
Yield: 4 servings
2 cups Bhuja Seasoned Almonds 2 eggs ½ cup corn or potato starch 1 teaspoon garlic powder 1 teaspoon dry mustard 16 pieces chicken tenders Salt Pepper Non-stick cooking spray
Preheat oven to 350 degrees F.
In a food processor, add the seasoned almonds and pulse until finely crushed. Do not crush into a paste. Place the crushed almonds on a plate.
Beat the eggs in a bowl. In a third bowl, add corn starch and mix together with garlic powder and dry mustard. Set up a breading line in the following order: corn starch, eggs, seasoned almonds.
Dip the chicken tenders first in the corn starch, then in the eggs and finally in the seasoned almonds. Be sure to fully coat each tender with almonds.
Season each tender lightly with salt and pepper.
Place the tenders in a baking dish that is sprayed with non-stick cooking spray.