I’ve been binge watching Junk Food Flip and The Great British Baking Show lately at night trying to play catch up and clean out the DVR list. I was so happy when Nadiya won The Great British Baking Show this year! She was so cute and sweet and won so many of the technical challenges and star baker that it was only fitting. I really liked Flora too, but in the end she just tried too hard to do too much when she should have been focusing more on the specific challenges.
It was an episode of Junk Food Flip that inspired this dish for us. Bobby Deen was making a piece of fried chicken for a sandwich and to lessen the fat and carbohydrates he used a rice flour and then only the egg whites whisked with hot sauce. It looked and sounded so good that I just had to try something similar.
I was also seeing these blooming potatoes all over Facebook and wondered what they were all about so had to give it a try too – only seemed reasonable with an experimental meal. I used 1 really LARGE potato for the both of us and then split in half after the baking.
4 chicken steaks (think cut breasts)
1/3 cup rice flour
2 tablespoons coconut flour
2 egg whites
2 tablespoons Frank’s Chile Lime Hot Sauce
fresh ground Salt & Pepper, to taste
1-3 tablespoons butter**
- Whisk together the flours in a shallow dish for dredging.
- Whisk egg whites and Frank’s Chile Lime Hot Sauce in another shallow dish.
- Heat pan with butter or oil over medium high.
- Pat dry chicken breasts.
- Generously salt and pepper each breast.
- Dredge each breast in flour mixture, then egg mixture and then flour mixture again shaking off the excess.
- Place chicken in heated pan searing the first side for about 5 minutes.
- Turn chicken and sear other side until cooked through.
CHILE LIME GRAVY
3 tablespoons butter
3 tablespoons rice flour
1 small can green chile sauce
1/2 cup chicken broth
2 tablespoons heavy cream
- Melt butter over medium high heat.
- Whisk in rice flour until smooth and golden.
- Add chicken broth and green chile sauce alternately, whisking until well blended.
- Bring to a SLOW boil, backing off to a simmer as soon as it begins to boil.
- Add heavy cream whisking until well blended and smooth.
BLOOMING POTATO adapted from The Gunny Sack
1 potato per person
salt and pepper
grated medium cheddar
grated smoke Gruyere
- Preheat oven to 425°.
- Cut the top off of the potatoes.
- Use a small, thin, flexible knife to cut rings around the inside of the potato.
- Flip the potato over and make cuts all the way around the potato, leaving a small space at the top uncut. I also put my thumb on the top of the potato and made the cuts around it leaving a small strip of uncut skin. These cuts go all the way through to the center of the potato.
- Carefully flip the potato back over and place in baking dish.
- Brush the whole potato with avocado oil and sprinkle with sea salt.
- Bake for 30 minutes of baking.
- Pour melted butter into potatoes and brush all around the top.
- Sprinkle with more sea salt. Return to the oven for an additional 30 minutes.
- Add cheeses and return them to the oven and bake for an additional 5 minutes to melt and toast the cheese.
SWEET & SOUR TOMATOES
1 box cherry tomatoes, halved or cut into thirds if they are large
fresh ground salt & pepper, taste
1 tablespoon sugar
splash avocado oil
1 tablespoon STAR golden balsamic vinegar
- Toss tomatoes with all the ingredients.
NOTE: **I use a copper non-stick pan and don’t need much oil at all so adjust for your cooking pan.