The “Ana Christina” Gluten Free Prosecco Fried Chicken & Cornmeal Waffle

The Ana Christina

The “Ana Christina”

Gluten Free Prosecco Fried Chicken & Cornmeal Waffle with Prosecco Mimosa Maple Glaze

I am so excited about this gluten free recipe for numerous reasons. One reason is because it takes a delicious tried and true gluten free recipe that I posted previously (Best Ever Crispy Crust Gluten Free Fried Chicken) and puts a new spin on it. The second reason: ever since I ate my first chicken and waffles, I was in love, and again, it’s a new spin on something that I love. And last but not least, and also the most important reason…

A few months ago, I met a beautiful woman named Ana Christina. She is the host of a show called “The Dish,” a noon day show in Augusta, Georgia. I had a segment on her show prior to Thanksgiving, showing how to prepare Gluten Free Sausage Cornbread Dressing. We recently talked about doing another segment, and she asked me to come up with a dish that we could do a wine pairing to go along with my recipe. It got my creative juices flowing, and this is the dish that I created for her. 

As I said, this dish was inspired partially by my Best Ever Crispy Crust Gluten Free Fried Chicken, which uses club soda in the batter. The club soda makes the crust so light, and ever so crunchy, so I took that concept, and altered it for this recipe. I have always loved Prosecco, an Italian champagne, and I thought the Prosecco could be used in place of the club soda. I tried it, and it turned the Best Ever Crispy Crust Fried Chicken into “Heavenly Fried Chicken!” Yes, the Prosecco did exactly what I thought it would do; it acted the same way as the club soda, but the Prosecco gave the batter an extra zing of delicious flavor!

Then comes the cornmeal waffle… I love a cornmeal waffle. Hell, I LOVE waffles of all kinds, but something about the savory flavor of a cornmeal waffle just rocks my boat. In this recipe, I also used the Prosecco in place of the buttermilk. Again, the Prosecco adds an extra zing of delicious flavor, and it also make the waffle so very fluffy!

Then I used the Prosecco as a base for the glaze. Since Prosecco is often used for Mimosas, I knew that the flavors would be an incredible glaze over the chicken and waffle; it is sweet, but not too sweet; it is also savory, and yet so enhancing to all the flavor combinations! Also, before reducing this mixture for the glaze, I also removed a portion of it to be used as the dressing for the salad. Yes, I thought a small mixed green salad was a perfect side for this dish, and it sure was! 

Yes, when looking at this recipe, there are a lot of steps; however, the steps are so simple, and many of them can be done the day before (those are noted in the directions of this recipe). I would suggest getting more than one bottle of Prosecco, one for the recipe, and one to enjoy as you take your time creating this masterpiece of deliciousness! So, I may I introduce you to the “Ana Christina,” a dish named after a beautiful woman and friend! 

Ingredients:

3 large Chicken Breast (cut into half lengthwise)

1 tsp Salt

1 tsp Pepper

1 tsp Vedam’s Seasoning Blend

2 tsp Vedam’s Chicken Seasoning Blend

1/4 cup Gluten Free All Purpose Flour Blend

Prosecco Mimosa Maple Glaze:

3/4 cup Prosecco

3/4 cup Orange Juice

3/4 cup Balsamic Vinegar

1 cup Maple Syrup

Prosecco Mimosa Maple Dressing:

1/2 cup Prosecco Mimosa Maple Glaze

1/2 cup Olive Oil

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Vedam’s Seasoning Blend

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Batter For Frying Chicken:

1/2 cup Gluten Free All Purpose Flour Blend

1/2 cup Cornstarch

1/2 tsp Salt

1/2 tsp Pepper

1 tsp Vedam’s Seasoning Blend

1 tsp Vedam’s Chicken Seasoning Blend

1 cup Prosecco

Blended/ Canola or Peanut Oil for frying

Prosecco Cornmeal Waffle:

1 cup Gluten Free All Purpose Flour Blend

1 cup Gluten Free Cornmeal or Cornflour

4 tbsp Sugar

1 1/4 tbsp Baking Powder

3/4 tsp Salt

1 tsp Xanthan Gum

3 Eggs (Beaten)

1 cup Prosecco

You can find the complete directions here.

 

 

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HUGE Announcement

HUGE ANNOUNCEMENT!

It is OFFICIAL!

Chef Vedam is now “Chef Vedam: Gluten Free Certified Personal Chef!”

Also, Chef Vedam is now “Chef Vedam LLC.”

 

“Back in 2013, I was diagnosed with Non-Celiac Gluten Sensitivity. To make a long story short, I began to share the recipes I was creating on this new gluten free diet, and from there, I self published a gluten free cookbook based upon my favorite Southern recipes that I had grown up on, and a few other recipes that were my husband’s and my favorites. Soon, I began to teach gluten free cooking classes, but I was not completely satisfied; I wanted to be able to reach more people and share that they could have delicious gluten free foods! I began to search for ways in which I could share more. Going to culinary school was not in the cards, simply because my diagnosis; however, I found the USPCA (United States Personal Chef Association) and they were able to make my dream come true. I am now able to serve a larger community with amazing gluten free food, cooked for you in your own home!”

ChefVedam.com has a new logo, new look, and new information that explains exactly what a personal chef can do for you. You can find more about Chef Vedam’s personal chef business here. More information about having a personal chef will be posted here over the next week.

About the contests:

Enter For A Chance To Win…

I am going to ask you to share the news that I’ve shared with you! Share this news via your social media, and depending on where you live, you will automatically be entered in one of my contests!

For those that live in and around Atlanta, GA. and/or Asheville, NC: Share my news and updates, and tag me as you share (this will be the only way I can track it). Every time you share (and tag me), your name will go into a drawing. There will be two (2) lucky winners (one in each geographical area) that will receive an intimate four course dinner for two, including appetizer, salad, entree with two sides, a bottle of wine and dessert. This will be cooked, served in your own home, and includes clean up afterwards.

And for those friends and followers that are not in either of these areas - share my news and updates, and tag me as you share (this will be the only way I can track it). Every time you share (and tag me), your name will go into a drawing. With every 50 shares, I will draw one (1) name, and that person will receive a free copy of Vedam’s Gluten Free & Fabulous! Recipes from A Southern Gay Househusband.

So, for now, thank you for supporting me and these endeavors, and I hope that you continue to have, and create a great gluten free and fabulous day!

Have you ordered your copy of: “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband”

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Gluten Free Baguette

I have been trying for about 2 years to create an awesome loaf of Italian or French bread/baguette. Yes, I know the word baguette is not typically used for Italian bread; however, I am talking about a long, crusty, savory loaf of bread that is airy, soft and includes holes on the inside. That is what I have been trying to create, and that is usually called a baguette. Yes, I also know that there is a difference in the ingredients in the two breads. Italian breads often have added oil, sugar and milk, where as French baguettes are usually just water, flour, yeast and salt as their main ingredients. Over the years, I have tried both methods, but making them gluten free, and they each have had their attributes, but none of them were what I was looking for. So, I decided to take pieces and parts of each method, blend them with the methods of my AMAZING GLUTEN FREE WHITE BREAD, which has been a success for over 3 years now, and can be found on this blog, and also in my cookbook, and create my own version of what I am calling a baguette.

Another thing that I know. For someone that loves bread but cannot have gluten, we do not care about old traditions, we just want great bread! We want bread that tastes great, we want bread that has risen and is airy, we want bread that is light, fluffy, tasty and crusty! We do not want bread that is tasteless, dense, stiff, or a buttered hockey puck disguised as a bread!

There is also a change in the “how-to” method, which makes it a long crusty airy loaf of bread. In the past, I had tried to handle it in the old, traditional methods, and when I did, it would come out tough. I knew I had to come up with a new way of getting the dough into its form without handling it, and I must say, I found this way to be rather ingenious, if I do say so myself! (See step 8).

So, I urge you to try this recipe for yourself and I know you will also love it. I am using it sliced, toasted and topped this weekend as a bruschetta at a holiday gathering where I am the personal chef. I will share that topping recipe at another time.

Ingredients:

1 1/4 cup Warm Water

2 tbsp Sugar

2 pkgs Quick Rise Dry Yeast

3 cups Gluten Free All Purpose Flour Blend

3 tbsp Dry Milk Powder

1 tsp Salt

2 tsp Xanthan Gum

4 Egg Whites

4 tbsp Olive Oil

1 tsp Apple Cider Vinegar

2 tbsp melted Butter for topping

Find the complete recipe here. 

Ready for the oven!

 

 

See how light and airy!

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Gluten Free Upside Down Pineapple Pumpkin Pecan Coconut Swirl Cake

Recently I had a Chef’s Demo at Williams-Sonoma, Biltmore Village, Asheville, NC, and stayed with some dear, dear friends who live close by. As I was at their home, I was also honored to be able to celebrate a birthday with them. That being said, I wanted to make Malika a birthday cake, and I got the idea to take some of all of her favorite cakes and blend them together to be one incredible cake, and this is what I came up with. This cake is simply amazing, and Malika enjoyed it on her birthday, and I do believe it will also become a new Holiday tradition. Try it for yourself, and let me know what you think!
Find the complete recipe here. 

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Recipes from a Southern Gay Househusband

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Gluten Free Sausage Cornbread Dressing

Dressing or stuffing is a traditional holiday side dish. In our house, the holidays would not be complete without it, and that is why this dish was one of the first recipes that I converted to be gluten free when I was first diagnosed. And as promised in Thursday’s post, I want to share with you how to make delicious gluten free dressing.

This recipe has been so significant to my family and me that I chose it to be featured on my recent television appearances. Everyone who tasted it absolutely loved it, and may I add, none of those people have to eat gluten free. I was so very pleased when the people at the TV stations asked if they could keep the dressing to enjoy after my segment. I took that as quite a compliment!

Try this for yourself, and I know you will love it also! Just remember, you can use Thursday’s bread and cornbread recipes as the base for this recipe. I would suggest making them a few days ahead. Make the bread and cornbread, then cube it and place those cubes onto a cookie sheet and into a preheated 300 degree oven, and toast them slowly. Once the desired level of brown-ness or crispiness has been achieved, remove them from the oven, allow them to cool completely, place them into a large ziplock bag, and place them into the refrigerator until you are ready to create your dressing.

And remember, there are over 80 more recipes like this one in my gluten free cookbook, “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband.” This cookbook make a great gift for someone who has to eat gluten free, or for those who cook for someone that is gluten free. If you are cooking for someone this holiday that eats gluten free, get a copy for yourself and show your love by cooking delicious gluten free food!

You can find the complete recipe here:

Gluten Free Sausage Cornbread Dressing

 
 

30% off Holiday Sale!

Use coupon code gfxmas

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Happy Gluten Free Holidays To You!

The holidays are quickly approaching. Many of us will soon gather around the table with family and friends, sharing traditional dishes that have become a staple of these holiday meals. I’m talking of course about turkey and dressing, mashed potatoes and gravy, macaroni and cheese, all kinds of casseroles, and of course many kinds of breads, pies, cakes and pastries. For many, these upcoming holidays are looked forward to with great anticipation; we look forward to the smells that waft thru the house, the taste of those traditional dishes, and the joy of being with family and friends. However, for many like myself, those traditional holiday dishes are like walking through a minefield of explosives, and one wrong move (or one wrong spoonful) could send us to spend the day in the emergency room or the bathroom. We become excessively bloated and not from just being full, our bowels begin to cramp for days of diarrhea, or constipation, our joints hurt to the point that they don’t even feel like our own, and we can’t forget about the brain fog and/or the migraine headache that could last for days on end!

When I was first diagnosed, I thought that I would never again enjoy those traditional dishes that I had grown up loving, but then something kicked in: determination! Determination not to miss out. I can honestly say, I have not found a dish that I have not been able to recreate as a gluten free version. Yes, you too can have rolls, the dressing, the gravy, the mac & cheese, the many casseroles and the pies and cakes. Over the next few days, and to help you with your holiday meals, I am going to share with you some of my favorite gluten free versions of my favorite traditional holiday dishes. Today, I am going to share two with you - Gluten Free White Bread and Gluten Free Cornbread. I am beginning with these two recipes because they are great by themselves, and they are also the foundation of another favorite, Gluten Free Sausage Cornbread Dressing (which will be coming in the next few days.)

These recipes and many more are all part of my gluten free cookbook, “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband.” Have you considered getting your own copy, or giving this as a holiday gift? This is a gift that will keep on giving. You can order a copy here for yourself or a friend. I will be happy to ship it to you, or I can send it directly to the recipient, with a note directly from you. As you order, you will see a place to write your own message that I will include with the cookbook.

I hope you enjoy these two recipes and the recipes to come. As you prepare these recipes for your holiday meals, I would love for you to take some pictures and share them with me and others on your social media sites (and don’t forget to tag me on them), and  HAPPY HOLIDAYS TO YOU AND YOURS!

 The recipe for Chef Vedam’s Gluten Free White Bread can be found here.

 The recipe for Chef Vedam’s Gluten Free Cornbread can be found here.

Holiday Sale! 

Vedam's Gluten Free & Fabulous!

Gluten Free Cookbook 

 

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Gluten Free Empanadas with Mexican Side Salad

Nirish loves just about any kind of Mexican food, and I love cooking it for him! Making this dish takes a little time since I have not been able to find gluten free empanada wrappers, and I have to start from scratch by making the pastry crust. That being said, I have made this pastry crust so often that it really doesn’t seem difficult for me. I have found gluten free pastry crust (or pie crust), but I have not tried it yet, so I don’t know how it is. I know how good mine is, so I just go with that! Actually making the empanada filling and salad is quite simple, and this meal is so delicious! Try it for yourself and let me know how it turns out for you!

Ingredients:

1 Gluten Free Pastry Crust (makes 4 Empanadas Wrappers)

Gluten Free All Purpose Flour Blend

4 - 6 oz Fresh Spinach

2 Large Tomatoes

1 Avocado

2 - 4 Green Onions

1 Cucumber

1 Lime

1 tbsp Olive Oil

Salt

Pepper

2 tsp Olive Oil

10 oz Ground Beef

1/2 tsp Salt

1/2 tsp Pepper

2 tbsp Tomato Paste

1/2 tsp Vedam’s Seasoning Blend

1/2 tsp Cumin

1/2 tsp Coriander

1/2 tsp Oregano

1/4 tsp Chili Powder

2 Garlic Cloves (minced)

1 Egg

1/2 cup of water

Gluten Free Pastry Crust

Ingredients:

2 cups Gluten Free All Purpose Flour Blend

1/2 tsp Salt

1/2 tsp Xanthan Gum

1/4 tsp Baking Powder

2 sticks cold Butter, cut into small squares

1 egg

2-3 tbsp ice cold water

 You can find the complete directions here.

Mexican Side Salad Makings

Gluten Free Empanada wrapper ready for filling

Empanada filling

Constructed Empanada

Gluten Free Empanada with egg wash

Gluten Free Empanada fresh out of the oven

Have you ordered your copy of: “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband”

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Gluten Free Low Carb Creamed Kale

As you may have noticed, I have been working on adding more health conscious dishes to my already large and growing number of Gluten Free Recipes. I have recently been focusing on Gluten Free, Low Carb Recipes. I love creamed spinach, and I also love kale, so I thought, why not make creamed kale! This side dish is amazing! Since I thought about this creation, I have made it 4 or 5 times.

This morning, I even used it as a base for an incredible omelette. So try it for yourself, and I am sure that you will love it also. Let your imagination go, and write me and tell me how you have used this recipe for your own family!

 You can find the complete recipe on my website: www.chefvedam.com.

Bacon cooling and ready to be chopped

 

Sauteing green onions

 

De-vein kale

 

Kale and green onions simmering

 

Adding parmesan and heavy cream

Now add the bacon to the creamed kale

Creamed kale ready to serve

Have you ordered your copy of: “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband”

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Gluten Free Portobello Mushroom Caprese

I recently posted Gluten Free Caprese Chicken & Zucchini which was a new take on the traditional Italian Caprese Salad, made it into a main dish.

This past weekend, Nirish and I were visiting some long time friends of ours who are vegetarian. As I was thinking about what I could make us for dinner, I thought about the Gluten Free Caprese Chicken & Zucchini, and a light bulb went off. Why not make this incredible dish, but make it vegetarian? I easily substituted portobello mushroom in place of the chicken breast.

We all loved it! The baked vegetables gave us plenty of juice to flavor the gluten free pasta, and the portobello mushroom gave us the protein we all needed. Top that with the melted mozzarella and parmesan cheese and you have an incredibly delicious meal. I accompanied it with Gluten Free Parmesan toast to help us sop up and get all that extra juice…
The complete recipe is here.
 

Vegetables ready for the oven

 

 

 

 

 

 

 

 

 

 

Egg and Buttermilk for Portobello Mushrooms

 

Gluten Free Flour Blend for Mushrooms

Pan Searing

Topping vegetables with pan seared portobello mushrooms

Tomato slices on top of portobello mushrooms

Top tomatoes with fresh basil and mozzarella

Top with freshly grated parmesan after baking

Ready to plate and serve!

Enjoy!

Chef Vedam’s Gluten Free Cooking Classes:

Only A Few More Days To Register!!!

To make it easy, call 678-754-2438 to register!

Join Chef Vedam as he takes you on a gluten free culinary adventure! Chef Vedam will be presenting 4 gluten free cooking classes at 3 different Williams-Sonomalocations.Williams-Sonoma  The Avenue at East Cobb, Williams-Sonoma The Forum on Peachtree Parkway and Williams Sonoma The Mall of Georgia. Each series will feature “Gluten Free Southern Cooking, Gluten Free Italian Cooking, Gluten Free Asian Cooking and Gluten Free Mexican Cooking.”

The class schedule for Williams-Sonoma The Avenue at East Cobb begins onTuesday, August 2nd and will continue every other Tuesday night from 6 - 8 pm. The class schedule for Williams-Sonoma The Forum on Peachtree Pkwy begins onWednesday, August 3rd, and will continue every other Wednesday night from 6 - 8 pm. The classes at Williams Sonoma The Mall of Georgia will begin on Sunday, August 7th from 2 - 4 pm, and will continue each Sunday for the next consecutive 3 weeks. 

Sign up today for the whole series, and receive a complementary autographed copy of “Vedam’s Gluten Free and Fabulous! Recipes from a Southern Gay Househusband.”

These classes, even though great as a series, can also be taken individually. $10.00 will reserve your space. Depending on which location works best for you, contact Williams-Sonoma The Avenue at East Cobb (678-560-3660) or Williams-Sonoma The Forum on Peachtree Parkway (770-326-6270) or Williams-Sonoma The Mall of Georgia (678-482-4049).  You can pay the balance at the time of the class ($50.00).

Sign up today for the whole series, and you will receive a free autographed copy of“Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband”when you reserve all four for $40.00 and pay $200.00 at the first class.

Call and sign up today to reserve your spot!

Have you ordered your copy of: “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband”

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