Gluten-free spicy beef wraps

I made these for lunch yesterday. Meli asked for another, and probably would have had a third had I not put everything away.  All ingredients from Whole Foods, of course, and designated by brand because ymmv with other brands.

For each wrap:

• Rudi's gluten-free fiesta tortilla
• A few smears of Whole Foods hand-dipped spring onion/jalapeño spread over the tortilla
• 2 slices applegate farms roast beef
• 2 slices of tomato
• Handful of organic girl super-greens
• Roll it up, cut roll in half, enjoy!

Chicken with Prosciutto, Sage and Fontina

Meli and I were at a loss the other day.  Sometimes dealing with gluten-free and Kiddo's pickiness can be exhausting.  So I used the "what do we have on hand" method, googled a few recipes and did some melding and modification to produce this, which was fantastic over gluten-free pasta.

I started with this: http://www.marthastewart.com/339345/chicken-with-prosciutto-and-sage

But instead of flour, used Masa. Also I added cheese and used all whole sage leaves and finished in the oven and used Masala instead of white wine...and the preparation was like this.

Ingredients

• 1/4 cup masa
• Course salt and fresh ground pepper
• Two skinless, boneless chicken breasts
• 1/4 cup unsalted butter
• 8-10 fresh sage leaves
• 2oz prosciutto, sliced thinly
• 2oz fontina cheese, sliced thinly
• 3/4 cup masala wine
• 1/3 cup chicken broth
• Gluten-free pasta, prepared according to package directions

Preparation

1. Preheat oven to 350 F.
2. Combine the masa, salt and pepper in a dredging pan.
3. Slice the chicken lengthwise with a thin knife into 2-3 slices per breast, depending on the thickness of the breast
4. Dredge the chicken in the flour.
5. Melt half a stick of unsalted butter in a large oven-proof skillet over medium heat.
6. Add 8-10 fresh sage leaves, fry briefly until crisp. Remove with a slotted spoon and set aside.
7. Add the chicken and fry on one side until lightly browned, then turn over.
8. Brown the other side of the chicken.
9. Top each slice with a slice of prosciutto and a slice of cheese. Fontina was great, mozzarella would be less salty, also good.  Add wine and broth to the pan, put it in the oven and bake for about 15 minutes.
10. Serve over gluten-free linguine, and add the fried sage leaves as garnish.

Cotija Cheese and Jalapeño Tamales

I love tamales, so I thought I'd give making them a shot. They were a lot of effort, but they were well worth it!

The tamale dough was made by mixing together:

2 cups of masa flour (finely ground nixtamal, which is corn treated with lime)
1.5 cups chicken broth
2/3 cup salted butter
1 teaspoon ground cumin
1 Tablespoon chili powder
1/2 teaspoon salt

They were filled with:

3/4 cup crumbled Cotija cheese
4 medium jalapeños, seeded and finely diced

They were rolled in:

Fresh corn husks from 4 large ears of corn.

Mix tamale dough thoroughly and spread on corn husks. Rather than purchasing dried husks and soaking them, I bought some fresh ears of sweet corn (which will be used in another dish), cut off both ends and unrolled the green husks.  I discarded the outer tough leaves and anything too small to use. I put the useful ones in a bowl of warm water to keep them from drying out.  Four large ears of corn gave me enough husks for this recipe. I spread the tamale dough from one the closest long edge, leaving about a one inch gap on the far edge and at each end. Sprinkle diced jalapeño and crumbled Cotija on the closer side of tamale dough and roll up. Fold the ends and put in steamer tray. Once you've wrapped all your tamales and packed them into the steamer tray, steam them for 1.5 hours.

Once they are done, unroll and enjoy!

Guest blogger,
Alpheus68