Tuesday, December 30, 2008

Chili Blanco


This is my Mother-in-law, Linda's recipe. I love making it as it is so easy and uses up any leftover turkey splendidly! This picture is a bit misleading as I had to use a little bit of yellow corn making it a bit more colorful than it is supposed to be. Though it doesn't have much color, it has more flavor to make up for it!

Ingredients & Directions!
3/4# chicken (or turkey), cooked in 1 Tablespoon of oil if needed.
Add:
juice of 1 lime or 2 tsp lime juice
1 1/2 cup water or chicken broth (gluten free, of course!)
1 tsp cornstarch
2 tsp chicken bullion (optional, and I skip since I use the broth)
5 oz. can Herzog Salsa Verde
Reduce Heat and Add:
1 can white Shoepeg corn, drained
1 can white or pinto beans, drained
1/2 tsp cumin
1/2 tsp garlic
1/8 tsp pepper

Heat through and enjoy!
I also sometimes just add the juice in the corn and beans. I've also been known not to measure but to just throw it all in there based on what I've got and it always turns out fabulous!

Turtle Cheesecake


Yes, it sounds daunting, but it really is simple. It takes a little while to make, but it is well worth the effort, just ask my husband! Though I'd like to take credit for such a decadent dessert, I just found this on the Nestle Toll House advertisement in my Taste of Home Magazine. I'll reprint it exactly with the only exception being the Gluten Free exchange of cookies for graham cracker crumbs, and I won't include the advertisement in the chocolate chip listings!

Preparation: 40 min., Cooking: 1h 10 min.
Cooling Time: 3 hrs refrigerating, Makes 14 servings (or less depending on how you slice it!)

1 3/4 cups crushed GF cookie (I've used Pamela's brand Espresso Chocolate Chip or Pecan Shortbread cookies and it was tasty both times)
1/3 cut butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 can Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 Tbsp lime juice
1 Tbsp vanilla extract
1 1/2 cups (9 oz) Semi-Sweet Chocolate Chips
2 Tbsp Chocolate Syrup
2 Tbsp Caramel Syrup (Smuckers has safe, natural brands of syrups)
1/2 cup coarsely chopped pecans
1/4 cup mini morsels (I've used any extra fun chips to top)

Preheat oven to 300*F. Grease 9-inch springform pan.
Crust: Combine crumbs and butter in medium bowl. Press into bottom and 1 inch up side of pan.
Filling: Beat cream cheese and milk in large bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. Microwave 1 1/2 cups morsels in medium, uncovered, microwave-save bowl on HIGH (100%) power for 1 minute (I just used my melt function on my microwave and it worked great!); STIR. If needed, heat additional 10-15 second intervals, stirring just until morsels are melted. Stir in 2 cups of batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter. BAKE 70-75 minutes or until edge is set and center moves slightly. (I also include a pie pan with water in it to help keep it from cracking too badly) Cool in pan on wire rack for 10 minutes; run knife around edge and let cool completely. Drizzle syrups on top. Sprinkle with nuts and mini morsels. Refrigerate several hours (or overnight). Remove side of pan.

It's yummy and I've made it twice in the last month! I think my husband likes it. Enjoy!

Friday, December 12, 2008

Potato Crust Meat Loaf (TOH)

This is another Taste Of Home recipe from Wendy Hoskin. It's a great spiced Meat Loaf that is juicy and flavorful. I only adjusted it to be Gluten Free by making the crumbs with GF bread or by using Oatmeal (my personal preference). Oh, and of course, make sure the broth is Gluten Free which is easy!

Ingredients:
1 med. onion, finely chopped
1 garlic clove, minced
2 tsp olive oil
4.5 tsp curry powder
3/4 tsp salt
1/2 tsp ground allspice
1/2 tsp pepper
3/4 cup vegetable broth
2 green onions, thinly sliced
1.5 tsp minced fresh thyme (or less than half ground thyme, give or take!)
2 eggs
3/4 cup soft bread crumbs (or oatmeal)
2 lbs ground meat
POTATO TOPPING:
1.5 lbs potatoes, peeled and cubed (recipe called for red potatoes, but I just used bakers)
1 tsp salt
1/4 cup vegetable broth
2 Tbs olive oil
1/4 tsp pepper

Directions:
In a small skillet, saute onion and garlic in oil until tender. Stir in seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in green onions and thyme. Transfer to a large bowl; cool to room temperature.
Whisk in eggs; stir in crumbs and crumble meat into mixture and mix well. Shape into a loaf and place in an ungreased 13x9x2 in. baking dish. Bake, uncovered, at 350* for 30 minutes.
Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until tender; drain, reserving 1/4 cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved potato water.
Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 minutes longer or until a meat thermometer reads 160* and meat is no longer pink.

Yields 8

Note: I piped the potatoes onto the meat, but I don't think it's really necessary! Even for the decoration, I would put a layer on it first then pipe it on just for prettys!

Thursday, November 13, 2008

Stir Fry

Stir fry made easy! I slice up a pound or so of meat (I use moose, but beef or even chicken would work!) and cook it til it's brown in a bit of olive oil. I usually remove the meat to cook the vegetables that I want to use until they are crisp-tender.
I then cheat and use this stir fry seasoning! I basically just follow instructions on the back and put the combination over rice and LaChoy soy sauce if needed. It's pretty quick and easy! Veggies all depend on what's in season or on sale!

Fried Rice

This is my simple go-to when I need to fix something quick! It's easy to make and can utilize whatever veggies I have on hand.

I make 4 servings of rice, either regular white or brown, or if I'm in a real hurry, I will use the minute rice!
While the rice is cooking, I sautee the vegetables (I like a bunch - broccoli, carrots, snow peas, celery, etc.) in a tablespoon of olive oil. When it's crisp tender, I add 2 cans of tiny shrimp or any other leftover meat like a pork chop or chicken. When it's warmed through, I add the rice and put on the LaChoy soy sauce. Other major brands have wheat as the second ingredient. When it's heated through, I push all the rice on to the sides where I crack and egg or two in the middle to scramble. I cook the egg completely before I mix it with the rice. If the soy sauce is too strong, I sometimes will sprinkle sugar on top to taste. I apologize for no real amounts on the vegetables, but I don't really measure!
I've tried using fish oil to taste, but with soy sauce I don't need extra sodium! It does work if you are low on soy sauce. It doesn't take much, though.
Enjoy!

Thursday, October 16, 2008

Roasted Red Pepper and Tomato Soup


Ok, this is cheating! I didn't make this, but it is so yummy! This soup is fantastic and can be served with shredded cheddar on top with corn chips, or with grilled cheese sandwiches. We found a restaurant that bakes special order gluten-free breads. Pat liked it, so I'm pausing on my quest of baking that elusively perfect loaf! The other sites have some promising recipies, but for now, I'll cheat and buy it!

Tuesday, September 23, 2008

Halibut Illiamna

This is Pat's favorite Halibut dish, so far! It's rich and creamy, and this serves many so invite friends! We got this recipe from our friend, Aaron T. after begging! He likes to eat leftovers cold, but we prefer them warmed! Options!

Ingredients:
4 lbs. of Halibut, dried as much as possible
8 oz. flaked crab meat (imitation unless you have lots of cheap crab around!)
12 oz. cream cheese
1/3 cup mozzarella cheese (grated)
1 1/4 cup mayonnaise
3 Tbsp sour cream
1 small yellow onion
1/3 cup of minced parsley
4 oz. diced artichoke hearts
1 cup of diced mushrooms
salt & pepper to taste
2 "dashes" of Tobasco sauce
2 "dashes" of Worcestershire sauce

Separately: 1/2 cup or more of fresh grated Parmesan cheese

Directions:
Grease 11x15" dish with olive oil. (I used a 9.5x11" and it fit, but it was full!) Heat oven to 450*. Fillet halibut into thin 1/4 to 1/2" slices, set aside. Mix all ingredients except Parmesan cheese. Layer dish with mixed ingredients, fish, ingredients, fish, etc. Cover with grated Parmesan. Bake for 10 minutes in large pan, 25 minutes in 9.5x11" pan, or until fish is cooked and flaky throughout. Let stand until thickened.

Wednesday, September 10, 2008

Marinated Halibut & GF Pasta with Cream Sauce

Super easy to make! And pretty yummy I must say!
The Halibut was just marinated in a 30-minute herb & garlic marinade by Kroger and broiled for 18 minutes. My oven only has one broil setting, so I don't know if that's high or low.
I found a great pasta recipe in my Taste of Home, August/Sept. '08. It's by Amy Sauser from Omaha, NE, to give proper credit.

Ingredients:
16 oz Tinkyada (Rice & gluten free) Pasta
1 small red onion, chopped (I used a half and it was plenty)
4 large garlic cloves, minced
3 Tbs olive oil
3/4 cup GF Chicken Broth (we use Pacific Natural Foods brand)
1 1/2 tsp minced fresh basil
1 1/2 tsp minced fresh oregano
1/4 tsp salt
1/4 tsp pepper
1 cup heavy whipping cream

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups. Drain pasta; toss with sauce. Yields 8 servings.

Note: I sprinkled shredded Parmesan cheese on the top as a garnish, and it was a nice touch!

Saturday, August 23, 2008

Chicken Noodle Casserole


This was a thrown together mish-mash of ingredients that I hope to improve. Regardless, I'm putting it down here for myself to remember, since I misplace pieces of paper too often! The picture is my afterthought - we'd already eaten and I was putting it into single serving plastic containers for lunches! Pretty pictures another time.

Ingredients:

2 Tbs butter
2 1/4 C mushroom broth (we usually buy the boxed kind, so I don't know what that translates into cans)
1 C heavy whipping cream
15 oz. can mushroom pieces, drained but reserve water
1 1/5 + tsp minced garlic (I don't measure, but I think that's close)
1 Tbs minced onion (a real one would be better, but I didn't have one)
1/4 tsp curry
1/8 tsp ginger (used 1/4 and it was too strong)
1/4 tsp thyme
8 oz. pkg frozen broccoli (or however much you want - I buy in bulk!)
16 oz. pkg GF noodles (we BOTH love Tinkyada brand), cooked & drained
2 boneless, skinless chicken breasts, cooked (I bake mine, but you can cook over the stove in water until juices run clear or temps are correct.)
Parmesan cheese

Directions:

Saute drained mushrooms, garlic, & onion in butter just until onion is tender. Add broth, cream, curry, ginger, and thyme. Heat through, but don't boil. Add chicken in pieces or shreds. In 8.5x11 pan, layer cooked noodles (I tried the no-cook method & the top noodles didn't get cooked), broccoli, and pour chicken sauce over the top. Sprinkle top with desired amount of Parmesan cheese, cover with foil, and bake through at 350* for 30 min.

Makes a bunch for 2 people, but it's nice for leftovers.

Notes: My first run through of this was pretty rough with a bit too much ginger and maybe not enough garlic since I love garlic! I did discover that I should cook the noodles first - much easier - and that this would be a good recipe for leftover Thanksgiving turkey. I also suppose the cream could be substituted for a lighter cream or possibly whole milk. Spices were sniffed and played with - ginger specifically. I loved the smell, and it turned out pretty tasty - maybe I'll keep the ginger!

Sunday, August 17, 2008

Cereal


I know, this isn't a recipe. It's just a note that Rice Chex is now Gluten Free! It's typically cheaper than the health brands of specifically GF cereals. So when we come to visit, and you don't want to cook eggs, this is an easy fix that tastes just fine! A banana helps to fill in the gaps!

Monday, August 4, 2008

Taco Salad


This is a basic taco salad recipe. We eat lots of taco salad, and as I am not restricted to any diet, I prefer to smother my salad with Dorothy Lynch Salad Dressing! I also don't measure much, so use the following as a starting point!

Ingredients:

1 lb ground meat, browned and drained
1 can red, pinto, or kidney beans
Taco seasoning
Corn Chips (we like Mission!)
Shredded Cheddar Cheese
Shredded Lettuce
Tomatoes or salsa
Kraft Ranch Dressing

Directions:
Brown ground meat with desired amount of taco seasoning. Drain grease. Drain can of beans and add to meat mixture until warmed through. Layer all ingredients as desired and top with dressing. May optionally top with salsa and sour cream!

Serves: 4-6

Saturday, August 2, 2008

Cheeseburger Soup


This recipe was adapted from one my sister submitted to a church cookbook! I've changed a few things to make it work for us and spice it up a bit!

Ingredients:

1 cup instant rice
1 lb. ground sausage (we've liked our bear sausage, but feel free to use hamburger or other ground meat), browned and drained
1 cup of chopped carrots
3/4 cup chopped celery
1/2 cup chopped onion
1 box (32 oz) of chicken broth
12 oz. Velveeta
16 oz. Milk
8 oz. sour cream


Directions

In 4 qt. pot, simmer vegetables in broth until crisp-tender while browning sausage. After draining sausage, add the rest of the ingredients except sour cream to pot. When rice is cooked, add sour cream and serve.

Option: Put all ingredients except sour cream in crockpot and heat on low until vegetables are soft (usually a couple of hours on low). Before serving, add sour cream.

Serves 4+/-

Honey-Glazed Chicken

This recipe is from a Taste of Home Magazine (Ruth Andrewson) that I lost and re-found on the Internet on RecipeLand.com. It's easy and yummy! It does require Gluten-Free flour, which is now found in most grocery stores in small amounts. I'll take a picture of it the next time I fix it for that "professional" image!

Ingredients:
1/2 cup gluten-free flour
1 teaspoon salt
1/2 teaspoon cayenne pepper (or more!)
1 broiler-fryer chicken (about 3 pounds, cut up) We use drumsticks and thighs as the dark meat stays extra juicy and Pat likes it!
1/2 cup real butter melted and divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon LaChoy soy sauce (most other brands contain wheat as second ingredient!)
1 1/2 teaspoons curry powder

Directions

In a bowl or bag, combine flour, salt and cayenne pepper. Add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13-in.x9in.x2in. baking pan; place chicken in pan, turning to coat if desired. Bake uncovered at 350* for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings.

Yield: 4-6 servings