"Gluten-Free Copycat Nabisco Chocolate Snaps"

March 6, 2017 Rich at Definitely Delish

Every once in a while, I'll have this—I don't know, this deep seeded sense of nostalgia..

It doesn't happen too much, I'm not that old yet, but when it does I can get to reminiscing about the things of my youth—when things seemed fresh, new and so much simpler by far..

Often it'll be food that gets me to dreaming about days gone by—when TV Dinners were in aluminum trays you heated in the oven, Ring Dings came in foil wrappers and Nabisco made their Snap cookies..

It was this last one that hit me recently. First, I wistfully thought of the cute little box with the tiger on the cookie and then it was trying to remember that taste—there was really no other cookie like it and I can remember eating them for years growing up..

Sadly, like so many things from my childhood, these had disappeared long ago from store shelves..

Being somewhat handy in the kitchen and after imagining the wonderful simple plain chocolate cookie taste with just the tiniest bit of snap to it—I decided I could wait no longer, so I set about attempting to discover again that sweet memory of flavor..

As I gathered myself to bake, and after tweaking a few ideas to fit my thought of what it would take to create this long gone snack, I decided that since I have been on such a Gluten-Free cooking kick lately—well, I would just try and continue with this recipe..

I'm not exactly sure why, I don't have Celiacs or a gluten intolerance, but I know some who do—so I guess I've been wanting to see what I can make for them that isn't out there like it should be..

A few ingredients, just a little bit of work and before you know it they started flying out of the oven needing a quick squish—then set aside to cool till done..

They were perfect..

Just like I remember..

Thin, chocolatey and with just a little snappy bite to them..

So if you, like me, remember that tiny rectangular box with the tiger face drawn on the cookie from the 70's and 80's then you will fall in love with these simple, plain, wafer'ish cookies—because without a doubt they are "Definitely Delish"

"Gluten-Free Copycat Nabisco Chocolate Snaps"

Ingredients:
1 1/2 cups shortening
1 1/2 cups Light Brown Sugar
1 cup White Sugar
2 Eggs
1/2 cup Cocoa
1/4 cup Special Dark Cocoa
1/3 cup Milk
3 tsp. Vanilla
2 tsp. Baking Powder
2 tsp. fine Pink Himalayan Salt
1/4 tsp. Cinnamon
1/4 tsp. Baking Soda
4 cups Gluten Free Baking Flour (I use King Arthur Brand)

Directions:
1. Preheat oven to 375 degrees.
2. Cream 1 1/2 cup shortening, 1 1/2 cup light brown sugar and 1 cup white sugar. Add 2 eggs and beat..
3. Add 3/4 cup cocoa, 1/3 cup milk and 3 tsp. vanilla and beat.
4. Add remaining ingredients of 2 tsp. baking powder, 2 teaspoons of Himalayan salt, cinnamon, 1/4 tsp. soda and 4 cups of gluten free baking flour..
5. Form in balls size of walnut and place about 2 inches apart on a cookie sheet..
6. Bake 12 minutes. Smash flat when they come out of the oven while still warm.
7. Repeat until all dough is used up. Makes about 100 cookies, or more, depending on how big you make them..

"Greek Bifteki Meatball Gyro-A Healthy Mediterranean Meal"

May 27, 2016 Rich at Definitely Delish

I have this enduring love of Mediterranean cuisine; truly I do, whether it's "Egyptian Lentil Soup" or "Italian Pasta with Garlic and Oil"

It seems to me no matter how much I love meat and potatoes, owing to my Austrian-Irish heritage, I just can't get enough of that delicious and healthy Mediterranean diet...
Be it Humus or Kebab, Branzino or Paella—there are just so many healthy, flavorful and delicious choices to choose from...

Today I decided on a fusion of favorites and flavors from across the Aegean and Mediterranean; what I ended up creating was a Greek Bifteki, shaped like an Italian meatball and filled with an incredible mix of cheeses, spices and herbs from all across Turkey, Greece, Hungary, Bulgaria and Italy...

Topped with fresh cucumber, tomato, red onion and the "Tzatziki" yogurt sauce inside of a griddle warmed Pita bread—it was truly just a perfectly wonderful blending of tastes and flavors reminding me of my lovely travels across the seas surrounding the beautiful shores of Italy, Greece and Turkey...

This is one healthy dish to serve for lunch or dinner and is sure to become a family favorite in your own home—so why not give it a try; I think you will find that it is, oh so
"Definitely Delish"

"Bifteki Style Meatball Gyro" with "Tzatziki"

Ingredients:
Bifteki:
8 oz. ground Pork
8 oz. ground grass-fed lean Beef
4 oz. ground Lamb
4 tablespoons Red Onion, minced
2 teaspoons Shallot, minced
2 cloves Garlic, finely minced
1 teaspoon Thyme, fresh chopped
2 tablespoons Italian Parsley, fresh chopped
1 teaspoon dried Greek Oregano (I used some I bought in Corfu at a roadside stand)
1/2 teaspoon Turkish Cumin
1/2 teaspoon Hungarian Paprika (Szeged brand)
2 teaspoons Mediterranean Sea Salt, fine
1/2 teaspoon Black Pepper, fresh ground
1 tablespoon Kalamata Olive Oil (I used a bottle I bought in Olympia Greece)
1 tablespoon Italian Red Wine Vinegar
2/3 cup Panko style plain Breadcrumbs
1 large Egg
3-4 oz. Feta Cheese, grated (I used Bulgarian Feta for the smoother, less salty & tart taste)
2 1/2 small vine ripe Tomatoes, minced after seeds and insides removed (mine were Hothouse variety, just smaller than a golf ball in size)

Tzatziki:
2 (7 oz.) containers fat-free Greek Yogurt
1 Cucumber, seedless
1/4 cup low-fat Sour Cream
2 tablespoons Lemon Juice, freshly squeezed
1 tablespoon White Wine Vinegar
1 tablespoon Dill, fresh minced
1 1/2 teaspoons Garlic, finely minced
2 teaspoons Mediterranean Sea Salt
1/2 teaspoon Black Pepper, freshly ground

Topping:
3-4 Kirby Cucumbers, diced
4-6 small vine ripe Tomatoes, seeded & diced
1 Red Onion, sliced or chopped
Sea Salt & Black Pepper
1/2 tablespoon Red Wine Vinegar
2 tablespoons Italian Parsley, fresh chopped

Other:
Fresh Made or Quality Store Brand Pita Bread

Directions:
Bifteki:
1. Preheat oven to 350 degrees Fahrenheit; then in a large bowl add all of your minced and chopped ingredients along with your spices, meat, cheese, egg and breadcrumbs...
2. Mix well by hand. (I wear plastic gloves for this and when forming the meatballs)
3. Take out a baking tray with a rim and begin forming small meatballs, around 1 to 2 inches in size, placing them in the baking tray—then repeat with the remaining meat mixture until all of its used...
4. You'll end up with 40-60 meatballs depending on size. Now place the tray and bake them at 350 degrees for 35 minutes...
5. Once they are done cooking they can be stored in a container in the fridge for 3 or 4 days; when ready to use, heat a pan on the stove on medium high heat and brown the outside of the meatballs till warmed through and ready to eat...

Tzatziki:
1. Place the yogurt in a medium bowl…
2. Grate the cucumber on a grater and squeeze the grated cucumber with your hand, or using cheesecloth, to remove some of the liquid….l
3. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir to combine…
4. Refrigerate until ready to use…

Toppings:
1. Dice the cucumbers and place them in a small container or Ziploc bag with a dash of sea salt and pepper with the red wine vinegar—then toss to combine and refrigerate until ready to use...
2. Remove seeds and inside of tomatoes, then dice and store in a small container or Ziploc bag till needed—repeat with the red onion and parsley...

Gyro:
1. Warm a skillet or griddle pan on the stove at medium heat and lightly toast/warm your pita bread on both sides...
2. Put 2 tablespoons of Tzatziki sauce on the "Gyro" with 4-6 "Bifteki" meatballs, some of the cucumbers, tomatoes and parsley—then enjoy....

*"White on White on Blue"-Santorini by R.Fisher*

"Coq au Riesling-the little known French Stew"

March 6, 2016 Rich at Definitely Delish

"Coq au Riesling" is at the very heart of Alsatian cooking, and those who think it is only another version of "Coq au Vin" could not be more wrong...

In both Alsace and Lorraine it is a fairly thick, creamy stew often made even richer by using egg yolks...

For this version I've eschewed the yolks for just the heavy cream; but, as you'll note, the mushrooms have been both sautéed as well as cooked with the chicken throughout—this is a factor that affects both the flavor and texture of the dish...

Traditionally this might be accompanied by a "Nouilles à l'alsacienne" and Red Cabbage or baked Endive along with a cheesy Aligot...

For us today, though, I decided on the hot buttered noodles along with a serving of French petit sweet potatoes on the side...

"Coq au Riesling" is served in family restaurants all through Alsace; but for me and my family in our home, this one is most assuredly -oh so "Definitely Delish"

"Coq au Riesling"

Ingredients:
4 tablespoons Butter
1/2 tablespoon of Olive Oil
2 small Sweet Vidalia Onions, finely chopped
4 ounces lean Pancetta, thick cut & diced
2 cloves Garlic, thinly sliced
8 Chicken pieces, 4 breasts & 4 thighs (I deboned, leaving skin on)
6-8 ounces Cremini Mushrooms, sliced
1 2/3 cups Riesling Wine
1 cup Heavy Cream
1 teaspoon fresh Thyme
1 Bay Leaf
1 Shallot, minced
1/8 teaspoon ground Nutmeg
1 tablespoon fresh Italian Parsley, chopped
Sea Salt & Pepper to taste
1 tablespoon Flour

Directions:
1. Remove bone (if desired) from the chicken pieces, leaving the skin on. Season with Salt and Pepper, sprinkling with a touch of flour and let sit at room temperature...
2. Chop, mince and slice the remainder of ingredients so that they are ready for you when you need them...
3. Melt the butter and oil together in a large pan on medium heat...
4. Add the chicken pieces and sear skin side down for 5 minutes or until nicely browned; flip them over and sear the other side for another 3 to 5 minutes. Remove from the pan and cover loosely in foil...
5. Add the onions and pancetta and allow to fry until the onions are soft and translucent and the bacon has rendered it's fat, browning slightly...
6. Add the garlic & shallot to the pan; then sauté for another 30 seconds before removing the mixture, with a slotted spoon, from the pan. (leaving the fat behind)
7. Add the mushrooms and allow to fry for 2 to 3 minutes, stirring...
8. Return the onion and pancetta mixture along with the browned chicken back to the pan...
9. Add the fresh thyme, bay leaf and nutmeg; then pour in the wine and allow everything to come up to a boil...
10. Turn down the heat to low and cover. Allowing it to simmer for 25-30 minutes or until the chicken is cooked through and tender...
11. With tongs and a slotted spoon; remove all of the ingredients you can, then turn the heat up to high and reduce the cooking liquid to around 1/2 a cup...
12. After that, add the heavy cream and stir until the sauce begins to thicken slightly—around 3 to 5 minutes...
13. Pour the sauce over the chicken, onions and mushrooms—or like I did; pour the sauce into a large measuring cup or bowl, then return all of your ingredients back to your pan and then pour sauce over top of everything. (Either way is good)
14. Add the chopped parsley and season with Sea Salt and Black Pepper, to taste.

Notes:
1. I used the same pan for cooking and serving, so I kept a 13x9 inch baking pan on the side for when I needed to remove ingredients and set them aside temporarily during the cooking process...
2. For a wine; a nice, not to sweet, Riesling is best—I used a Chateau Ste Michelle Riesling, myself, but there are plenty of choices out there...
3. I love Pancetta and Prosciutto diced up for dishes like this and Beef Bourguignon; but in a pinch, bacon is more then adequate...
4. A traditional side dish for this is a a dish of hot buttered egg noodles, seasoned with sea salt & pepper with a teaspoon or two of ground cumin added into it...