Thursday, November 23, 2017

Creamy Tuscan Tomato Soup


Creamy Tuscan Tomato Soup
(4-6 servings)


Ingredients:

1 cup Sweet Onion, diced
1 tbsp. Oil (your choice)
3 cloves Fresh Garlic, minced
1 pkg. Fresh Basil (3/4 cup), chopped
1 can (28 oz.) Diced Tomatoes
4 oz. Cream Cheese, cubed
2 cups Milk
Salt and Pepper to taste

Directions:

In a 3 qt. pot, sauté onion in oil until soft.  Add garlic until fragrant and then add tomatoes.  Heat through before adding the cream cheese.  Stir until melted and then add basil.  Now process in a blender or food processor until smooth.  May need to do in batches depending on your equipment.  Scrape back into pot and add milk.  Combine well and heat through before adding salt and pepper to your taste.  Serve with crackers and good bread.

Note:               If you watch your ingredients, this recipe is gluten-free for those that need it.

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Wednesday, November 22, 2017

Tomato Soup with Fresh Basil


Tomato Soup with Fresh Basil
(4-6 servings)


Ingredients:

3 tbsp.  Unsalted Butter
½ large Yellow Onion, chopped
3 cloves Fresh Garlic, minced
1 can (28 oz.) Crushed Tomatoes
1 tsp. Sugar
½ tsp. Salt
½ tsp. Black Pepper
½ cup Fresh Basil, chopped
½ tsp. Baking Soda
2 cups ½ and ½
adjust seasoning with salt and pepper to taste

Directions:

Melt butter in a large pot over medium heat and sauté onions until soft.  Add the garlic for about a minute before adding the tomatoes and sugar.  Once heated through add basil and milk.  Stir to combine well as you heat through.  Adjust seasoning and serve.

Note:               Instead of adding crackers to the soup, try using popcorn for something a little different.

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Tuesday, November 21, 2017

A Couple of Tomato Soup Recipes for Comfort

There is nothing that says “Comfort Food” like a grilled cheese sandwich and a cup of “Tomato Soup” during the colder seasons of the year.  Today I have two recipes for very similar but different tomato soups.

There are literally hundreds of variations of tomato soup recipes out there.  But I like the ones that use fresh basil the best.  So these both use basil in them.

There are just subtle little differences in these two recipes but it does change the texture and taste.  One uses butter to sauté the onions while the other uses oil.  One use diced tomatoes verses crush tomatoes.  One uses milk as the other calls for half and half.  One adds a little baking soda and the other uses some cream cheese.

So you can see how similar they are in ingredients.  They also have a little different technique as one requires the use of a blender or food processor to puree the diced tomato mixture.  The other because it uses crushed tomatoes, doesn’t require that procedure in its directions.

Now remember these are cold weather tomato soup recipes.  In the season of fresh tomatoes out of someone’s garden, those are a different but just as tasty.  Don’t forget to try them next season too.

I suggest that you find the tomato soup recipe that meets your needs and taste and enjoy it with a good creative grilled cheese soon.

The Wednesday recipe is “Tomato Soup with Fresh Basil” and it’s followed by “Creamy Tuscan Tomato Soup” on Thursday.

Enjoy and “Happy Cooking” until next week.  Don’t forget to share the link of this food blog with family and friends too.  Thanks.

Thursday, November 16, 2017

Runza Crescent Bake


Runza Crescent Bake
(8-12 servings)


Ingredients:

2 lb. Ground Chuck
2 medium Onions, diced
4 cups Fresh Cabbage, chopped
Salt and Pepper, to taste
2 pkg. Refrigerated Crescent Rolls
1 lb. Mozzarella Cheese, shredded

Directions:

In a greased 9x13 baking dish, spread one roll of the crescent dough over the bottom of the dish.  Place in a pre-heated 350-degree oven for 7 minutes. Or until lightly browned.  While it is in the oven, brown off the ground chuck with the onions in a large skillet.  Then drain the grease before adding the cabbage to the skillet.  Let it steam a few minutes.  Season with salt and pepper and then spread the mixture over the bottom crust.  Sprinkle evenly with the cheese and then top with the second crescent dough roll taking it to the edge of the dish.  Place in the pre-heated oven for 35-40 minutes uncovered.  Now cover with foil for the last 10 minutes to help soften the top crust.  Let stand 10 minutes and serve.

Note:               You can try other cheeses if you wish.  It’s your tastebuds you want to please.

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Wednesday, November 15, 2017

Reuben Crescent Bake


Reuben Crescent Bake
(8-12 servings)


Ingredients:

2 pkg. Refrigerated Crescent Rolls
1 lb. Swiss Cheese, sliced
1 ¼ lb. Deli Corned Beef, sliced
1 can (14 oz.) Sauerkraut, rinsed and drained well
2/3 cup Thousand Island Dressing
1 large Fresh Egg White, lightly beaten
3 tsp. Caraway Seeds

Directions:

Place one unrolled crescent roll dough and press into a lightly greased 9x13 baking dish.  Use a fork to poke holes in bottom dough.  Bake in a pre-heated 375-degree oven for 8-10 minutes or until crust is golden brown.  After letting the baked dough cool slightly, layer half the cheese over dough, followed by all the corned beef.  In a medium bowl, combine sauerkraut and thousand island dressing before spreading over the meat evenly.  Top this with remaining cheese.  On a lightly floured surface, unroll second dough and press to seal all seams.  Place this dough over the cheese, sealing edges and sides to baking dish.  Brush beaten egg white over top crust and sprinkle with caraway seeds.  Return to the pre-heated oven and bake 12-16 minutes or until heated through and crust is golden brown.  Let stand 5 minutes before serving.

Note:               I suggest you let the ingredients sit out on the counter for 15 minutes before assembling the dish.  This takes a little of the chill off the ingredients and helps the dish to heat through better.

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Tuesday, November 14, 2017

Crescent Roll Casseroles

I believe that everyone loves “Crescent Rolls” from the refrigerated packages.  They are very tasty, easy and convenient.  Not to mention that they have many creative uses.

This week I’ve found two interesting, easy and tasty casserole dishes you can make with them.

If you are one that likes a good Reuben sandwich, Wednesday’s “Reuben Crescent Bake” is for you.  It’s a nice change of pace from the sandwich.

On Thursday, I have one that many of you have probably never heard of outside a few states in the Midwest.  It’s a “Runza Crescent Bake” made in a variation of the “Runza Sandwich” made popular by a fast-food restaurant chain out of Nebraska.

The sandwich is sealed in bread dough that is stuffed with a mixture containing ground beef, onion and cabbage and then baked.  This is the original sandwich, as now they have variations with cheese, mushrooms and other ingredients inside.

It may sound a little strange to some of you, but it is quite tasty.

So, give these two casseroles a try.  You will be pleased with how those sharing the dish with you react.

“Happy Cooking” until next week and please spread the link to this food blog.  Thanks.

Thursday, November 9, 2017

Jalapeno and Cherry Pepper Cornbread Stuffing (GF)


Jalapeno and Cherry Pepper Cornbread Stuffing (GF)
(6-8 servings)


Ingredients:

1 box (12 oz.) box Gluten-Free Cornbread Mix
4 tbsp. Unsalted Butter
1 stack Celery, diced
1 medium Onion, diced
2 cloves Fresh Garlic, minced
Salt and Pepper, to taste
1 can (4 oz.) Pickled Jalapeno Peppers, sliced
4 Pickled Cherry Peppers, diced
1 tbsp. Fresh Sage, chopped
1 cup Corn Kernels, fresh or frozen
1½ cups Chicken Broth
2 large Fresh Eggs, beaten

Directions:

Make cornbread according to the package instructions.  Cool and then cut into ½ -inch cubes.  In a large skillet over medium-high heat, melt the butter and toast the cornbread cubes.  Put the toasted cubes in a greased casserole dish.  In the same skillet, sauté celery, onion and garlic over medium heat until translucent.  Season with salt and pepper.  Add the vegetables, peppers, sage and corn to the casserole dish.  In a large bowl, combine broth and eggs and pour over the cornbread mixture.  Gently fold to combine, cover and place in a pre-heated 375-degree oven for 35 minutes.  Uncover dish and place under broiler for about 5 minutes or until golden brown.

Note:               This stuffing is spicy, so if you’re not a big fan of heat, you might cut back on the amount of peppers you use.

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Wednesday, November 8, 2017

Wild Rice with Chorizo, Walnuts and Pomegranate (GF)


Wild Rice with Chorizo, Walnuts and Pomegranate (GF)
(4-6 servings)


Ingredients:

2 cups Wild Rice
5 tbsp. Olive oil, divided
3 shallots, minced
5 cloves Fresh Garlic, minced
Salt and Pepper to taste
2 tbsp. Pomegranate molasses
2 tbsp. Tomato Paste
3 sprigs Fresh Thyme
1 Bay Leaf
3 cups Water
½ cup Walnuts
6 oz. Chorizo
½ cup Chicken Broth
¼ cup Fresh Parsley, chopped
½ cup Pomegranate Seeds
1 tbsp. Red Wine Vinegar

Directions:

Place rice in a pot and cover with water and cover.  Let soak at least 12 hours to overnight.  In another large pot over medium heat, warm 3 tbsp. oil until hot but not smoking.  Add shallots an garlic, season with salt and pepper, and cook until translucent, about 5 minutes.  Stir in molasses and tomato paste.  Drain rice and add to the pot along with thee thyme and bay leaf.  Cook until rice smells toasty, about 2 minutes.  Pour in 3 cups of water and bring to a boil.  Season with more salt.  Lower temperature and simmer, uncovered, until liquid is almost gone, about 40 minutes.  Remove from heat, cover and allow rice to steam for 15 minutes.  Remove bay leaf and fluff rice with a spoon.  In a frying pan over medium heat, toast walnuts until fragrant, about 3-5 minutes.  Let cool.  In the same frying pan, add remaining oil and warm until hot but not smoking.  Add chorizo and cook without stirring for 2-3 minutes.  Now break up sausage with a spoon into nail size pieces until sausage is cooked but still a little pink.  Add to rice mixture and then add broth.  Return pot to high heat, cooking until broth has almost evaporated.  Check seasoning and adjust if needed.  Transfer to a serving dish and garnish with parsley, walnuts and pomegranate seeds.  Spike dish with vinegar and serve warm.

Note:               You can substitute toasted pecans or almonds for the walnuts if desired.

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Tuesday, November 7, 2017

Gluten-Free Thanksgiving Side Dishes

The “Thanksgiving” holiday is coming quick.  If you need a “Gluten-Free” menu, it’s time to get planning.

As you select your turkey, be sure to read the label.  Not all are gluten-free.  The same goes for the bone-in turkey breast, if you go that route.

There are several good potato recipes under the “Recipe Tab” for GF including a sweet potato one.

Cream of mushroom soup and fried onions are available in gluten-free.  So you can make the traditional green bean casserole for your vegetable dish.

I have several cranberry dishes in the “Sides Tab” that are gluten-free.  As a matter of fact, there are many recipes in all the tabs that are gluten-free or can easily be adjusted to a gluten-free.  So you might want to check those out too.

This week I’ve got a couple of side dishes that are GF.  “Wild Rice with Chorizo, Walnuts and Pomegranate (GF)” is Wednesday’s entry.  Then on Thursday, we have “Jalapeno and Cherry Pepper Cornbread Bake (GF)” for you to try.  They are both a GF version of a dressing or stuffing.

I hope this helps you as you make your plans for Thanksgiving, whether you are doing the whole meal or just bring a dish to your destination.

“Happy Cooking” and an early “Happy Thanksgiving” to all of you.  Be sure and share the link with others.  Thanks.

Thursday, November 2, 2017

Huevos Rancheros Bake


Huevos Rancheros Bake
(4 servings)


Ingredients:

2 cans (28 oz. each) Diced Tomatoes
1 tbsp. Brown Sugar, packed
1 tbsp. Fresh Lime Juice
1 medium White Onion, chopped
½ cup Canned Green Chiles, chopped
¼ cup Extra Virgin Olive Oil
3 tbsp. Chili Powder
4 cloves Fresh Garlic, sliced thin
½ tsp. Salt
1 cup Pepper Jack Cheese, shredded
8 large Fresh Eggs
1 large Avocado, diced
3 medium Green Onions, sliced thin
½ cup Fresh Cilantro Leaves
8 (6-inch) Corn Tortillas, warmed

Directions:

Adjust the oven rack to the middle position and heat oven to 500-degrees.  Line a rimmed baking sheet with parchment paper.  Drain the tomatoes in a fine-mesh strainer set over a large bowl.  Press tomatoes with a spatula to extract as much juice as possible.  Reserve 1¾ cups of tomato juice and discard the reminder.  Whisk the sugar and lime juice into the tomato juice and set aside.  In another large bowl, combine onion, chiles, oil, chili powder, garlic, salt and drained tomatoes.  Transfer mixture to the lined baking sheet and spread in an even layer to the edges.  Roast in oven until charred in spots (35-40 minutes) stirring and returning to an even layer halfway through baking.  Remove and reduce oven temperature to 400-degrees.  Transfer the roasted tomato mixture to a 9x13 baking dish and stir in the tomato juice mixture.  Season, to taste, with salt and pepper before spreading to an even layer.  Sprinkle the cheese evenly over the mixture and using a large spoon, hollow out 8 holes in 2 rows for the eggs to sit in.  Crack 1 egg in each hole, season with salt and pepper and place dish in oven.  Bake for approximately 15 minutes, give or take a few depending on your oven until eggs are set to your liking.  Remove dish to a wire rack, tent loosely with foil and rest 5 minutes.  Spoon avocado over the mixture and then sprinkle the onion and cilantro over it and serve with the warm tortillas.

Note:               The sauce can be made the day before, refrigerated and then microwaved for about 2 minutes when ready to use.  This speeds up the dish for a early morning breakfast.

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Wednesday, November 1, 2017

Ham and Cheese Omelet Roll


Ham and Cheese Omelet Roll
(6 servings)


Ingredients:

4 oz. Cream Cheese, room temperature
¾ cup Milk
2 tbsp. All-Purpose Flour
¼ tsp. Salt
1 dozen Fresh Eggs
1½ cups Ham, chopped (see note)
1½ cups Swiss Cheese, shredded
2 tbsp. Yellow Mustard (see note)

Additional Ingredients (optional)
(sauté these before adding)

¼ cup Yellow Onion, diced
½ cup Mushrooms, sliced
14 cup Bell Peppers, diced (any color or combination)

Directions:

In a small bowl, whisk cream cheese and milk until smooth.  Add the flour and salt until combined.  In a large bowl, whisk the eggs until well incorporated and then add in the cream cheese mixture.  Cut a piece of wax paper to fit a jelly roll pan.  Place in the pan and carefully pour the mixture into the pan.  Place in a pre-heated 375-degree oven for 30 to 35 minutes or until puffy and golden brown.  Remove omelet from the and spread with the mustard and half the cheese.  Now evenly top this with the ham and any other ingredients you desired to add to filling.  Sprinkle with the remaining cheese and start to roll up along the long side in jelly roll fashion.  Remove the wax paper as you roll.  Let stand 5 minutes before slicing and serving.  Serve with a cheese or hollandaise sauce or salsa.

Note:               You could use cooked bacon or sausage in place of the ham.  Just crumble it before or after you cook it.

Note:               You can sub any mustard you like here.  It’s your choice as it’s your taste to satisfy.

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Tuesday, October 31, 2017

Breakfast for Dinner Ideas

I don’t know about you but I love breakfast anytime of the day.  I always have and I have good reasons for it.

The first is that people don’t like getting up too early to go to work, school or whatever.  Because of this, we don’t have time to make a nice breakfast in the morning.  That leads to us missing our desire for a great breakfast and we find other ways to have it.

Breakfast is like Sunday Brunch, you want to take your time eating it and just relax so you can enjoy your fellow diners.

So why not make a breakfast meal for dinner or on the weekends?

This week I’ve found to dishes that I believe you will thoroughly enjoy.  One’s a little different in its making.  That one is “Ham and Cheese Omelet Bake” on Wednesday.  The little different is that the omelet is rolled up like a jelly roll.  You need to try it.

For Thursday, I have “Huevos Rancheros Bake” and it’s a nice little casserole.  You can make it spicy or not.  That all depends on your personal tastes.

Give them a try and also check out other breakfast dishes under the “Breakfast” tab to try some time other than in the morning.

Until next week, “Happy Cooking” and please share the link with others.  Thanks.

Thursday, October 26, 2017

White Bean Chili


White Bean Chili
(4 servings)


Ingredients:

1 tbsp. Avocado Oil (see note)
1 lb. Ground Chicken
1 cup Onion, chopped
1 package Taco Seasoning
½ cup Red Bell Pepper, chopped
½ cup Green Bell Pepper, chopped
2 cups Chicken Broth
1 can (15 oz.) Great Northern Beans, rinsed and drained
1 can (10 oz.) Ro-Tel Tomatoes with Green Chiles
1 can (8 oz.) Tomato Sauce

Condiments for topping:

Sour Cream
Green Onions, chopped
Shredded Cheese (your choice)
Avocado Chunks
Cilantro leaves

Directions:

In a Dutch oven over medium heat, add the oil, ground chicken, onion and taco seasoning.  Cook until chicken is done and onions are tender.  Now add the remaining ingredients and bring to a boil, stirring occasionally.  Reduce heat and simmer with an offset lid for 15-20 minutes.  Serve with the condiments stated above or any other items you like with your chili.

Note:               I like using avocado oil in my cooking.  You may use other oils of your liking.  Some others to use include olive oil, canola oil and corn oil.  It depends on what you have handy when making this dish.

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Wednesday, October 25, 2017

Texas Chili with Rice


Texas Chili with Rice
(4 servings)


Ingredients:

3 tbsp. Olive Oil, divided
2 tsp. Chili Powder
1 tsp. Ground Cumin
1 tsp. Paprika
1 tsp. Unsweetened Cocoa
¼ tsp. Red Pepper
¼ tsp. Dried Oregano
12 oz. Flank Steak, cut into 3/4 -inch pieces
¾ tsp. Kosher Salt, divided
3 tbsp. All-Purpose Flour
2 tbsp. Tomato Paste
1 tbsp. Molasses
2 cups Beef Broth
½ cup Dark Beer
1 tbsp. Worcestershire Sauce
2 cups Cooked Rice, hot
¼ cup Sour Cream
¼ cup Green Onions, sliced
¼ cup Radishes, sliced
1 medium Fresh Lime, quartered

Directions:

In a microwave safe bowl, combine 2 tbsp. oil with the next 6 ingredients.  Microwave for 1 minute, stirring after 30 seconds on high and then set aside.  In another bowl, sprinkle steak with a ¼ tsp. of salt and toss in the flour.  Using a large Dutch oven over medium-high heat, warm remaining oil and cook the steak pieces for 6 minutes stirring as needed.  Now add the seasoned oil mixture to the pan and cook 1 minute.  Stir in tomato paste and molasses cooking 3 more minutes.  Add remaining ½ tsp. salt, beef broth, beer and Worcestershire sauce and bring to a boil.  Reduce heat and simmer for 30 minutes, stirring occasionally.  Divide rice among 4 soup bowls and top with the chili evenly.  Serve with the condiments of sour cream, green onion, radishes and lime wedges.

Note:               You don’t have to use just flank steak for this recipe.  Try any steak cuts you like or have handy when making this dish.

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Tuesday, October 24, 2017

Quick Chili Recipes for Cold Nights

The leaves are changing and the temperature is starting to go lower.  It all adds up to the true coming of fall.  For me, that means it’s time for chili, soups and stews.

So this week I have a couple of chili recipes that don’t take all day to get on the table.  You could throw these together after you got home from work and be sitting down eating in less than an hour.

Both of these recipes are a little different from your standard chili dish too.  The first makes a Texas style chili, meaning no beans and then it’s served over rice.  You can see this one on Wednesday.  Look for “Texas Chili with Rice” that day.

Thursday I have “White Bean Chili” made with ground chicken.  You can change that to turkey or even ground beef if you like.

Of course, corn bread would go wonderfully with either one.

There are several more chili recipes under the “Soup” tab as well as 2 in my cookbook.  The cookbook has one with beans and one in a Texas style.

Have fun deciding which chili to make and, of course, eating it too.

“Happy Cooking” until next week.

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.

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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.

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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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