Easy Gluten-Free Almond and Tart Cherry Granola

prep: 15 minutes
cook: 40 to 50 minutes

makes about 7 cups

you’ll need…
⅓ cup brown sugar
½ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
½ cup canola or vegetable
½ cup whole almonds
5 cups gluten-free old-fashioned rolled oats (DON’T use instant, quick or steel-cut oats)
½ cup sliced almonds
1 cup dried tart cherries (or your favorite dried fruit like cranberries, raisins, currents)

let’s get to it…
Place one of the oven racks about 6 to 8-inches from the top or in the top 1/3 of the oven. Preheat the oven to 325. Line a rimmed baking sheet with parchment paper.
Mix brown sugar, maple syrup, vanilla, salt, oil and whole almonds together in a large bowl.
Add oats one cup at a time, stirring gently with a rubber spatula so that the oats are completely coated.
Spread oat mixture evenly onto lined baking sheet and press down mixture with a rubber spatula.
Bake for 20 minutes and rotate pan. Continue baking 20 to 30 minutes longer, or until lightly browned.
Remove from oven and sprinkle sliced almonds and cherries evenly on top. Press down on the fruit using a rubber spatula. Cool in the pan for 2 hours.
Break into pieces and store in an airtight container for up to 2 weeks.

Nashville Style Hot Chicken

prep: 3 hours

cook: about an hour

serves: 6

special equipment:
 A deep-fry thermometer

to dry brine the chicken you’ll need…

1 3–4 pound chicken, cut into 10 pieces, cut breasts cut in half, discard backbone and wing tips

3 tablespoons kosher salt

1 tablespoon freshly ground black pepper

for the dredge you’ll need…

3 cups all-purpose flour

2 teaspoons garlic powder

2 teaspoons paprika

2 teaspoons cayenne pepper

2 teaspoons salt

for the dip you’ll need…

2 large eggs

2 cups buttermilk

1 tablespoon hot sauce (vinegar based, like Tabasco)

for frying you’ll need…

Safflower Oil, Vegetable Oil, Peanut Oil or Lard (yep, I said the “L” word)

for the spicy sauce you’ll need…

1 cup hot frying oil

4 tablespoons cayenne pepper

2 tablespoons dark brown sugar

1 teaspoon chili powder

let’s get to it…

Place the chicken in a large bowl and rub it with the salt and black pepper; cover and let it hang out in the refrigerator for 3 hours (or overnight if possible). Let the chicken stand at room temperature for about 45 minutes before cooking.

Set a wire rack inside a large rimmed baking sheet lined with paper towels.

Whisk the flour, garlic powder, paprika, cayenne pepper and salt together in a 9x13x2-inch baking dish (like a lasagna pan). Beat the eggs, buttermilk and hot sauce together in a medium bowl; set aside.

Heat the oil in a large (10-inch or 12-inch) skillet or other heavy straight-sided skillet (not nonstick!) to about ¾-inch deep. Prop the deep-fry thermometer in the oil so the bulb is submerged, but not touching the bottom of the pan. Heat over medium-high heat until thermometer registers 350°F.

Using 1 hand for dry ingredients and 1 hand for wet ingredients, dredge 1 piece of chicken in the flour mixture. Shake off the excess. Dip the chicken piece in the buttermilk mixture; shake off the excess. Dredge the chicken in the flour mixture AGAIN and shake off the excess.

Place 4 to 5 pieces of chicken in the skillet, depending on how much room you have. Working in batches, fry the chicken, turning with tongs every 1–2 minutes. Adjust the heat to maintain a steady temperature of 325°F. Cook until the skin is golden brown, about 10 minutes for wings and 17 to 20 minutes for thighs, legs, and breast quarters, and an instant-read thermometer inserted into thickest part of chicken reads 165°F.

Remove chicken from skillet with tongs, allowing the excess oil to drip back into skillet; transfer the cooked chicken to the rack. Repeat until all of the chicken is cooked.

And now, this is what makes Nashville Style Hot Chicken so HOT:

Ladle 1 cup of hot oil into a small saucepan or heatproof bowl and whisk in the cayenne pepper, dark brown sugar and chili powder. Brush or baste the sauce over the Nashville Style Hot Chicken. Serve on a slice or two of white bread with a few pickles.

Cobb Salad inspired by The Hotel Bel Air’s Infamous Salad

prep: 45 minutes
cook: 30 minutes

serves 6

for the salad you’ll need…
1 large head of romaine lettuce, torn into bite-sized pieces
3 eggs, boiled and chopped
6 strips of bacon, cooked and chopped
3 boneless, skinless chicken breasts, cooked and chopped
3 to 4 tomatoes (depending on size) chopped
2 ripe avocados, peeled, pitted and chopped
1 half red onion, thinly sliced
1 cup crumbled blue cheese

for the Herb Vinaigrette you’ll need…
1¼ cup extra virgin olive oil
¼ cup white wine vinegar
¼ cup fresh lemon juice
1 shallot, finely minced
2 teaspoons Dijon mustard
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
2 tablespoon finely minced chives
2 tablespoon finely minced parsley

let’s get to it…
Wash the lettuce before beginning. Tear romaine lettuce in bite size pieces and place in a large salad bowl.
Place the chopped eggs, avocado, tomatoes, chicken, onion, bacon and blue cheese in even rows on top of the salad greens. Refrigerate.
Whisk the olive oil, vinegar, lemon juice, shallot, mustard, sugar, salt and pepper together in a medium bowl. Add the chives and parsley and whisk until well blended.
Pour about ½ of the vinaigrette over the salad and toss gently. Serve remaining vinaigrette with the salad.

Cook’s Tip: Use a blender to make the vinaigrette! Place the oil, vinegar, lemon juice, shallots, mustard, sugar, salt and pepper together in a blender container. Blend on High for 30 seconds. Add the chives and parsley and pulse 5 times until mixed.