Gluten-Free Jamaican Patties!

Hello! It's been what...two years since I've last posted on here? A lot has happened since I've last posted on here but I'll save that for another post. Today let's focus on a recipe! I have been making these Jamaican inspired patties whenever we get ground beef from our meat subscription. They're packed with flavor,  and because I'm kind of a weenie with super spicy things they're just the right amount of spiciness for me. However, if you dare you can swap the jalapenos for habaneros or if you can get a hold of them try scotch bonnet peppers which are more traditional in Jamaican cuisine. 

Jamaican patties hold a special place in my heart and belly. When I was a little girl living in Queens, there was a pizza shop around the corner that sold Jamaican patties and I would always order that over a slice of pizza. This is saying a lot for a girl who cannot resist a New York/New Jersey slice! The recipe for my Jamaican patties are not only delicious, they are gluten and dairy-free making them the perfect option for those with allergies or intolerant. The dough recipe is adapted from this paleo empanada recipe. The coconut flavor from the dough pairs rather beautifully with the curried beef. I hope you guys enjoy them as much as we do!

Gluten-Free Jamaican Patties

Makes 12 patties

 

Gluten-free dough:

·        1 cup almond flour

·        1 cup tapioca starch

·        ½ teaspoon sea salt

·        1-13.5 can full-fat coconut milk

Beef Filling:

·        2 tablespoons olive or avocado oil

·        1 small red onion, small dice

·        2 jalapenos, minced

·        3 garlic cloves, minced

·        1 ½ lbs. ground beef

·        Salt and pepper to taste

·        1 ½ tablespoon tamari

·        2 teaspoons curry powder

·        1 teaspoon garlic powder

·        1/8-1/4 teaspoon cayenne pepper

·        2 teaspoons smoked paprika

·        ¼ cup bone broth or stock

·        ¼ cup gluten-free flour

·        1 egg beaten

 

Instructions:

For the patty dough:

1.   Preheat oven to 375 degrees Fahrenheit. In a large bowl, mix almond flour, tapioca starch, sea salt, curry powder and coconut milk. Consistency should be thick and silky.

2.   Heat a cast-iron skillet over medium-high heat. Once heated, place a quarter cup of the batter into the pan. Allow it to cook until bottom of the disc is firm enough to move.

3.   Using a spatula, flip over and cook a few seconds longer. Remove from pan and set onto wire rack. Repeat with the rest of the discs. There should be 12 discs in total.

For the beef filling:

1.   In a large skillet over medium heat, add the oil. Sauté the onions and jalapenos until softened about 3 minutes. Add in the garlic and cook until garlic is fragrant. Increase temperature to medium-high heat. Add the ground beef, season with salt and pepper. Season with tamari and al the seasonings. Using a wooden spoon, chop up the beef finely as it cooks. Once meat is cooked through, drain some of the liquid from the meat, leaving a couple tablespoons of fat in the skillet. Return the skillet onto the stove and add in the broth, allowing it come to a simmer. Add in gluten free flour and mix to incorporate. Beef should be nice and moist at this point, turn off heat and allow the beef filling to cool about 30 minutes.

2.   Add about a ¼ cup of beef filling to center of the patty disc, leaving enough room free around the edges. Fold over and pinch the disc into a half-moon. Repeat until you are finished with all the patties. Add patties onto a baking sheet with a reusable silicone baking mat or parchment paper, flatten them slightly and brush each patty with beaten egg and bake for 25-30 minutes or until the crusts are nice and golden. 

Spicy Fried Chicken Thighs

Fried chicken. Where does one begin? I'll start by saying that it's one of my favorite things to cook with my husband. I do all the prep work, he does all the frying, and then we indulge in it together. Fried chicken is a special kind of food that gives you a hug and makes you stop thinking about the craziness of your day and focus on the present moment. Don't be afraid to allow fried chicken's crispy texture and flavor layered goodness to create a party in your mouth! Chances are you will feel a little better while eating fried chicken. Okay it might be temporary satisfaction, but I'll take it, and I'll allow it to be the highlight of my day because life is too short not to enjoy the simple things. 

In my kitchen we use boneless chicken thighs because it's our favorite part of the bird. But by all means you can use chicken breasts, legs, wings, or better yet a whole chicken! This recipe is flexible that way. Fried chicken tastes delicious at room temperature and contrary to belief it can be reheated in the oven, or dare I say it even eaten directly out of the fridge! You can make sandwiches the next day on a nice soft bun or toss it into a salad. The delta sauce recipe is optional but I really love it. It's almost like Russian dressing but much spicier and really elevates the fried chicken. The sauce can also be used on french fries, tostones, and yucca fries.

Fried chicken can be a bit of a messy kitchen adventure that does require a little time but believe when I say that it's absolutely worth it! I like to serve fried chicken with roasted potatoes and either a bright green salad or braised collard greens with a little lemon juice to balance out the richness of the chicken. Though if you decide to serve your fried chicken with flaky buttermilk biscuits, I'd expect an invitation for dinner at your place. ;)

Spicy Fried Chicken Thighs 

The recipe is based off of this one and it's truly a keeper!

Serves 8

• 2lbs. organic boneless chicken thighs*
• Buttermilk
• salt, garlic powder and pepper to taste
• 3 eggs
• 1 cup Frank's Red Hot or other vinegar based hot pepper sauce
• 1/3 cup water
• 4 cups flour 
• 2-3 teaspoons cayenne powder
• 2 teaspoons paprika 
• 1 teaspoon fresh pepper
• peanut or canola oil for frying 
• kosher salt to taste

delta sauce: 

makes about 2 cups 

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup sambal oelek
• 1/4 cup vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• a couple dashes of Worcestershire sauce
• 1/2 teaspoon paprika
• 1 teaspoon onion powder
• 2 garlic cloves, minced 
• fresh pepper to taste

Directions:

*You can absolutely use boneless breast meat just be sure to read my note on the bottom of recipe. 

1. For chicken: Place chicken in a large plastic freezer bag and cover with buttermilk. Refrigerate overnight or at least two hours before cooking.
2. In a large bowl, combine eggs, water and hot pepper sauce. Whisk until combined. 
3. In a large gallon sized freezer bag, mix flour, paprika, pepper and cayenne. 
4. Remove chicken from buttermilk and sprinkle lightly with salt, pepper, and garlic powder.
5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated. 
6. Remove all chicken pieces one at a time, shaking off excess flour. Dip each piece of chicken in egg mixture, and return to bag of flour. After all pieces have been dipped into egg mixture and put back in flour bag, give another shake to coat the pieces of chicken again.
7. Heat oil in a deep fryer or dutch oven to 350 degrees. Working in batches, drop each piece of chicken in hot oil. Fry for about 5-7 minutes each side or until golden brown. *If you're using breast meat it will cook faster. Season chicken with a sprinkle of kosher salt.

For the delta sauce: combine everything in a small bowl. Chill in the refrigerator for 1 hour before serving.

Enjoy! 

Blueberry Buttermilk Waffles

I think breakfast on Saturdays is allowed to be more on the indulgent side. Indulgence to me is enjoying homemade blueberry studded buttermilk waffles, piled high with more blueberries, freshly whipped cream, and a nice drizzle of maple syrup! It's the little things, really ;) Waffles are one of my favorite things to eat before beginning a busy Saturday of working around or outside of the house. I think slowing down and indulging in some waffles before chores is good for the soul!

A bit of a side note: I used to be obsessed with diner style buttermilk pancakes but somehow I lost interest, started making my own waffles and converted into a waffle lover. I love that they have these adorable squares that securely hold onto the syrup and are sturdy enough to withstand all my toppings without getting soggy. So yeah, waffles are my carb-y breakfast of choice! 

Anyway-- I usually prepare these waffles on a free afternoon, let them cool down completely and then freeze them to eat on the weekend. There's something so reassuring about knowing breakfast is halfway done and the biggest task when I wake up in the morning is toasting the waffles and making whipped cream. I hope you guys can indulge in these fluffy blueberry buttermilk waffles on a relaxing Saturday morning with friends and family. Enjoy those little things!

Blueberry Buttermilk Waffles (recipe adapated from here)

makes 10 square waffles

• 2 cups all-purpose flour
• 2 tablespoons cane sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 2 cups buttermilk
• 2 large eggs, separated 
• 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
• 6 tablespoons salted butter, melted
• 1 cup fresh blueberries

In a large bowl whisk together flour, sugar, baking powder, and ground cinnamon. Next whisk in egg yolks, buttermilk, melted butter and vanilla bean paste. Using a stand mixer fitted with whisk attachment, immersion blender or your own hand and whisk, beat egg whites until stiff peaks form. Gently fold stiff egg whites into batter along with blueberries. Heat waffle maker, spray with cooking spray (if necessary) and prepare waffles according to manufacturer's instructions. Serve warm or cool down completely on cooling racks and freeze in freezer safe bags. To reheat simply toast til warm. Enjoy!