Thursday, October 19, 2017

Chicken Stromboli Log


Chicken Stromboli Log
(4 servings)


Ingredients:

12 oz. Pizza Dough (see note)
1 tbsp. Olive oil
4 cloves Fresh Garlic, thinly sliced
8 oz. Fresh Spinach
1 cup Ricotta Cheese
¼ cup Parmesan Cheese, grated
1½ cups Cooked Chicken Breast, shredded

Directions:

Let pizza dough stand at room temperature for at least 15 minutes.  In a large skillet over medium-low heat, add oil and garlic until golden (2-4 minutes).  Drain oil from pan into a small bowl to reserve.  Keep garlic in pan and add spinach to skillet.  Increase heat to medium-high and cook, tossing constantly until spinach is wilted (2 minutes).  Let stand 10 minutes to cool.  In a large bowl, combine ricotta and parmesan cheeses.  Add the spinach mixture and chicken to it.  Stir until well combined.  Place dough on a large piece of parchment paper and roll into a 6x20 rectangle.  Spoon chicken mixture down the center leaving about an inch and a half of dough on each side.  Now cut the dough in strips about ¾ inch wide at a slight angle from the filling to the edge of the dough on both sides.  Carefully take a strip from each side, starting at the top and fold then over each other.  Pinch each of these taps of dough together to seal as you fold them across.  Repeat with each tab until done.  Place the log with the parchment paper on a baking sheet and then brush dough with half the reserved oil.  Place the baking sheet in a pre-heated 450-degree oven for about 18 minutes or until dough is nicely browned.  Remove from oven and brush with remaining oil and let set 5-10 minutes before serving.

Note:               Most store bought pizza doughs come in 1 or 1½ lb. packages.  If you get the larger one, you can double the recipe as you only need half of it to make this recipe.  Otherwise try freezing for future use.  If you do double the recipe, you can always put one in the freezer for another meal sometime.

Ideas for Future Efforts
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Wednesday, October 18, 2017

Ham Pot Pie with Buttermilk Biscuits


Ham Pot Pie with Buttermilk Biscuits
(8 servings)


Ingredients:

3 ribs Celery, diced
2 medium Carrots, diced
2 medium Onions, diced
½ bulb Fennel, diced
2 tbsp. Olive oil
¼ cup Unsalted Butter, cubed
½ cup All-Purpose Flour
32 oz. Chicken Broth
1 tsp. dried Thyme
2 cups Fully Cooked Ham, cubed
1 tbsp. Fresh Tarragon, chopped
¼ tsp. Salt
¼ tsp. Black Pepper

Buttermilk Biscuits

2 cups All-Purpose Flour
1 tbsp. Baking Powder
½ tsp. Kosher Salt
½ tsp. Baking Soda
2./3 cup Unsalted Butter, cubed
¾ cup Buttermilk

Directions:

In a medium bowl, toss the celery, carrot, onion and fennel with the oil.  Place on a rimmed baking sheet and put in a pre-heated 425-degrere oven for 20-25 minutes.  Stir occasionally.  Remove from oven and cool.  Turn oven down to 350-degrees too.  In a saucepan, melt butter.  Stir in half cup of flour until smooth.  Gradually whisk in chicken broth and then add thyme.  Bring mixture to a boil, stirring often.  Reduce heat and simmer 10 minutes continuing to stir often.  Add the vegetables, ham, tarragon, salt and pepper.  Cook to heat through and then transfer to a greased 9x13 baking dish.  For the biscuits, pulse flour, baking powder, salt and baking soda in a food processor until combined.  Add butter and pulse until it forms peas size mixture.  Transfer to a bowl and add buttermilk mixing until no flour is visible.  Turn out onto a floured surface and knead gently 8-10 times.  Roll dough into a 9x13 rectangle.  Place over mixture in the 9x13 baking dish and cut a few slits for steam to escape.  Place in the pre-heated oven for 20-25 minutes or until biscuit top is golden brown.  Let stand 10 minutes before serving.

Note:               You could cut biscuit dough into desired shapes and place over mixture leaving some open spots for a fancier look.

Ideas for Future Efforts
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Tuesday, October 17, 2017

More Comfort Food for Fall

As the weather is cooling down and we are close to the end of daylight savings time. I thought you might want to try a couple of different comfort food dishes.

I’m not going to say much today, other than enjoy trying these slightly different dishes.  For Wednesday, you can try “Ham Pot Pie with Buttermilk Biscuits” instead of the usual one with chicken.  Then on Thursday, I have a fancy looking “Chicken Stromboli Log” to share with others.  You usually think of Stromboli as an individual dish, but this one is made for four and has a little nicer look to it.

So bundle up. Put another log on the fire and enjoy some comforting dishes.  Until next week, “Happy Cooking” and please pass along this link to others you think might enjoy it.  Thanks.

Thursday, October 12, 2017

Soy-Ginger Shrimp Soup (GF)


Soy-Ginger Shrimp Soup (GF)
(4 servings)


Ingredients:

4 cups Chicken Broth
¾ cup Fresh Carrots, shredded
1 tbsp. Dry Sherry
2 tsp. GF Soy Sauce
2 tsp. Rice Vinegar
1 tsp. Fresh Ginger, grated
¼ tsp. Black Pepper
1 lb. Frozen Cooked Shrimp, thawed (around 36-40 count)
6 oz. Fresh Snow Peas
2 oz. Thin Rice Noodles
2 whole Green Onions, sliced

Directions:

In a Dutch oven or stockpot, combine the ingredients from broth to black pepper and bring to a boil over medium-high heat.  Lower heat to a simmer, cover and cook 5 minutes.  Increase heat to medium-high and add shrimp, snow peas and rice noodles.  Bring to a boil and again reduce heat to a simmer, cover and cook 5 minutes.  Serve immediately and garnish with the sliced green onions.

Note:               Be sure to double check your ingredients to be gluten-free.  Do this for all GF recipes you make as an important safety check.

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Wednesday, October 11, 2017

Grilled Asian Chicken Pasta Salad (GF)


Grilled Asian Chicken Pasta Salad (GF)
(6 servings)


Ingredients:

¾ cup Fresh Lime Juice
3 tbsp. Olive Oil
3 tbsp. Sesame Oil
3 tbsp. GF Soy Sauce
2 tbsp. Fresh Gingerroot, minced
3 cloves Fresh Garlic, minced
1 tbsp. Sugar
1½ lb. Boneless Skinless Chicken Breast
12 oz. GF Angel Hair or Spaghetti Pasta, uncooked and broken
1 large Yellow Bell Pepper, chopped
1 large Red Bell Pepper, chopped
1 medium Cucumber, peeled and chopped
¼ cup Fresh Parsley, minced
2 whole Green Onions, sliced
¼ tsp. Red Pepper Flakes, crushed

Directions:

In a medium bowl, combine all the ingredients from lime juice through sugar.  Pour a ¼ cup into a shallow dish and reserve the remainder for later.  Add the chicken, turning to coat all sides and refrigerate 30 minutes.  Drain chicken and discard marinade in dish.  Grill chicken over medium heat until done (thermometer reads 165- 5-7 per side).  Meanwhile, cook pasta according to directions, drain, rinse with cold water and set aside.  Combine all remaining ingredients with the reserved marinade in a large bowl.  Slice chicken into 1-inch strips and, along with pasta, add to the marinade mixture.  Toss to coat and refrigerate at least an hour before serving.  Toss again just before serving.

Note:               Be sure to double check your ingredients to be gluten-free.  Do this for all GF recipes you make as an important safety check.

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Tuesday, October 10, 2017

Asian Inspired Clutern-Free Recipes

Many Asian dishes contain gluten.  One of the primary reasons is “Soy Sauce.”  So if you are needing to be gluten-free, eating at many Asian restaurants is not an option.  Soy sauce is in most of these dishes.

It would be best to check with the Asian restaurants you are interested in trying about their gluten-free abilities.  Some may be sensitive to your needs, as another problem at these establishments is cross-contamination.

It’s a question of where and how they fix their dishes.

However, this doesn’t mean you can’t enjoy Asian dishes.  Try making them at home where you control everything.  Be sure to double check the ingredients you use to make sure they are gluten-free.  An example is soy sauce.  Most have gluten but you can find this ingredient that states it is gluten-free.

Many of the noodles called for in Asian dishes have gluten.  Just try to substitute rice noodles in their place.  It may mean adding them at a different time in the recipe process because they cook differently.  Experiment and make the adjustment.

This week I have a “Grilled Asian Chicken Pasta Salad (GF)” for you on Wednesday.  Then Thursday, I have “Soy-Ginger Shrimp Soup (GF)” for you to try.  It is quick and easy too.

So “Happy Cooking” until next week and please help share this link with anyone you know that has gluten issues.  Thanks.

Thursday, October 5, 2017

Wild Rice Chicken Cheesesteak Soup


Wild Rice Chicken Cheesesteak Soup
(6-8 servings)


Ingredients:

2 tbsp. Canola Oil
12 oz. Boneless Skinless Chicken Breast
1½ cups Mixed Color Bell Peppers, chopped
1 cup Yellow Onion, chopped
1 clove Fresh Garlic, minced
4 cups Chicken Broth
½ tsp. Salt
8 oz. Cream Cheese, cubed
8 oz. Monterey Jack Cheese, shredded
3 cups Cooked Wild Rice
6 oz. jar Sliced Mushrooms, drained

Directions:

Cut chicken breasts into thin strips not more than 2 inches long.  In a Dutch oven over medium heat, warm oil.  Sauté the chicken strips along with peppers, onion and garlic until chicken is done.  Next, add the chicken broth and salt bringing to a boil.  Reduce heat to medium-low and whisk in the cream cheese.  Gradually stir in the shredded cheese until melted.  Add the wild rice and mushrooms to the mixture and heat through before serving.

Note:               You could use boneless skinless chicken thighs, if you prefer.

Note:               Follow the directions on the package of wild rice or check the blog post “Minnesota Wild Rice, Try It” for directions.

Ideas for Future Efforts
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