Gluten-Free Makeovers (58 page)

Combine the bread crumbs, thyme, black pepper, basil, oregano, cumin, garlic powder, salt, and cayenne pepper in a large bowl; set aside.

In a medium bowl, whisk together the egg, olive oil, and buttermilk. Add the chicken pieces and let sit for 10 minutes. Remove the chicken and coat with the bread crumb mixture. Press any lose crumbs into the meat. Place on a baking sheet.

Bake for 20 to 25 minutes, until golden and cooked through, turning once halfway through baking. The thigh meat will take about 5 minutes longer to cook than breast meat. Serve warm with Jeremy’s Favorite Dipping Sauce (page 161) or with ketchup.

Freeze leftovers and reheat in a 350°F oven for 10 minutes.

Buy chicken breasts that are already filleted.

Combine all the ingredients in a small bowl.

I’m forever trying
to find one-dish meals that are perfect to serve the family or at a potluck. Here’s one that fits all the requirements. Because the eggplant is baked and not fried, it is healthier than traditional eggplant Parmesan, and faster, too. The meat can be omitted for a hearty vegetarian dish.

Preheat the oven to 400°F. Line two baking sheets with parchment paper. Butter a 9 × 13-inch baking dish.

Combine the bread crumbs and Italian herbs on a medium plate. Crack the eggs into a shallow bowl and beat lightly. Dip each eggplant slice in the egg, then coat with bread crumbs. Set on the baking sheets and bake 10 minutes. Turn and bake an additional 10 minutes or until tender.

Heat the olive oil in a medium frying pan. Sauté the ground beef and garlic until the beef is cooked through. Drain and set aside.

Cover the bottom of the prepared baking dish with 1 cup of the marinara sauce. Arrange a layer of eggplant slices over the sauce. Layer half the beef over the eggplant slices, then sprinkle evenly with half the mozzarella cheese and ¼ cup of the Parmesan cheese. Continue layering with 1½ cups sauce and the remaining eggplant, beef, and mozzarella. Sprinkle with ¼ cup Parmesan cheese and then the remaining sauce. Top with the remaining 2 tablespoons Parmesan cheese. Bake 30 minutes or until bubbly. Serve warm.

This turkey, stuffing
, and gravy grace my Thanksgiving table every year. For maximum flavor, let the bird steep in the seasoning mixture overnight and make the corn bread stuffing a day in advance. But do not stuff the turkey until just before it goes into the oven, or bake separately and reheat just before serving.

Remove the giblets from the cavity of the turkey and use to prepare the gravy on page 125.