Kickin' Aloha Dinner & Nutella Crepes

I have to admit, San-J Gluten Free Sweet & Tangy Polynesian Dipping/Glaze Sauce is now a must-have in my kitchen. Not only was it delicious in my Poly-BOOM Noodles, it add a unique kick to homemade chicken tenders. It really is tasty, bursting with flavor and a hit with even the non-gluten-free hubby, which is ALWAYS a plus. So when I decided to make baked chicken last night and realized I didn't have any gluten free bbq sauce, I thought maybe I'd try what was left of my Polynesian sauce and doctor it a bit. The smell that filled the kitchen was a warm welcome from the snow still falling outside. It almost made me forget I wasn't standing on the beach back in Hawaii queing up day old marinated chicken on the charcoal grill, sipping on a fresh pineapple daiquiri and fully enjoying the warm surf. Just thinking about it now is making my stomach grumble with hunger :D The skin of the chicken was perfectly crispy from the oven and the sauce created a sweet caramelized glaze that completely complimented the juicy chicken underneath.

Of course I had to make a pot of steaming hot rice to go with dinner and decided to whip up a quick Bacon Brussel Skillet as our veggie side dish. To cool off taste buds after dinner, I made my Nutella Crepes with sweet bananas and homemade whipped cream. No baking required but still satisfies the sweet tooth in anyone.

So let's get to cooking - Happy eating y'all...

Kickin' Aloha Chicken:

**Preheate oven to 375**

8 chicken thighs (washed and patted dry)
1/2 teaspoon black pepper
1/2 teaspoon koscher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper

- Combined seasoning and sprinkle evenly on both sides of each chicken piece.
- Bake chicken at 375 degrees for 25-30 minutes.

For glaze:
3/4 cup San-J Gluten Free Sweet & Tangy Polynesian Dipping/Glaze Sauce
1/2 teaspoon cayenne pepper
1 to 1 1/2 teaspoon red pepper flakes

- Combine spices with sauce in seperate bowl; brush sauce evenly on to each chicken piece.
- Bake for another 20 minutes; brush remaining sauce on chicken and continue to bake until glaze has set and caramelized.
- Remove and let sit for at least 10 minutes.

Bacon Brussel Skillet:

5 slices bacon (sliced in strips)
1/2 small sweet onion (thinly sliced)
1 package brussel sprouts (thawed & halved)
Pepper (to taste)
1 tablespoon Balsamic Vinegar (Your favorite gluten free brand works)

- In large skillet render bacon slices with onions until bacon is crisp and onions are soft.

- Add in brussel sprouts; season with pepper and continue to cook until brussel sprouts are heated through.

- Deglaze pan with vinegar; cook until vinegar evaporates.
- Serve immediately.

Nutella Crepes:
1 cup Red Mill Gluten Free All Purpose Flour
Pinch salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract

- Sift the flour with the salt into a bowl.
- Make a well in the center and add the egg and egg yolk.
- Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth.
- Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream.
- Heat a well greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter.

Filling:
1 jar hazelnut chocolate spread (Preferably Nutella)
5 bananas (sliced)

Whipped Cream:
1 cup cold heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
- Whip heavy cream, vanilla and powdered sugar together until stiff peaks form.

- Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Top with a thin layer of whipped cream. Roll or fold crepe. Just before serving top with more whipped cream.