Saturday, August 16, 2014

Grilled Chipotle Drumsticks, Caprizza Salad & Cheese Filled Dinner Rolls - Low Carb, Wheat & Gluten Free

This evening we grilled the chicken drumsticks that I picked up at Sprouts last night. I had planned to make my Sweet & Spicy Chipotle Barbecue Sauce but instead just sprayed them with olive oil and seasoned them with McCormick's Grillmates Chipotle Seasoning. We grilled them outside over medium heat for about 30 minutes. 

While the chicken was grilling, I cut up the mini heirloom tomatoes I picked up at Sprouts to make a little "Caprizza Salad." What is Caprizza Salad you wonder? It's a cross between a Caprese Salad and a pizza...because it also has diced pepperoni along with the fresh mozzarella, tomatoes and fresh basil. I drizzled it with extra virgin olive oil and a splash of red wine vinegar. I served our chicken and Caprizza salad along with the Cheese Filled Dinner Rolls I made last night using my "Perfect Dinner Rolls" recipe as a base. I added some Parmesan cheese to the dough, some shredded cheese on top and inserted a chunk of cheese inside each roll. They turned out good. I used small chunks of the Marinated Braided String Cheese I got at Sprouts to fill my rolls with.  I snapped a few photos of our simple dinner as well as included the recipe I used for the cheese filled rolls below. Enjoy!

Cheese Filled Dinner Rolls: Grain/Gluten-Free
Makes 9 to 12 rolls


3 tablespoons coconut flour, sifted

3/4 cup blanched almond flour
3/4 cup PLUS 2 tablespoons ground golden flaxseed
1/4 cup finely grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt, or to taste
Sweetener equivalent to 2 tablespoons sugar (2 T granular Swerve)
3 large eggs 
1/2 cup buttermilk
3 tablespoons olive oil
1/2 teaspoon apple cider vinegar
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
10-12 approximate 1-inch cubes of cheese, optional (can use pieces of string cheese, if desired)
1/3 cup shredded Parmesan cheese (to top rolls before baking), optional


Preheat oven to 350 degrees F.  

In a medium sized bowl, mix first 8 ingredients together with a whisk to help break up any lumps.

In a small bowl, beat eggs, buttermilk, olive oil, vinegar, Italian seasoning and garlic powder together. Mix wet ingredients into dry ingredients until combined and a thick dough is formed.  

On a greased or parchment paper lined baking sheet, use a 3-tablespoon sized retractable scoop to scoop balls of dough onto baking sheet, spacing approximately 1 inch apart. If desired, gently press a cube of cheese into the center of each scoop of dough; using fingertips slightly moistened with water, smooth dough around cheese, gently smoothing until evenly rounded. Top each roll with a couple teaspoons of shredded Parmesan, if desired. Let rolls sit about 5 to 10 minutes to rise slightly before baking. 

Bake for approximately 20 to 25 minutes or until light golden brown and done. Serve warm with butter, if desired. 


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