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.

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.

Ideas for Future Efforts

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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.

Ideas for Future Efforts

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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.

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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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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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.

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.

Ideas for Future Efforts

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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.

Ideas for Future Efforts

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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.

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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Wild Rice and Salsa Verde Chicken Soup

Wild Rice and Salsa Verde Chicken Soup

(6 servings)

Ingredients:

3 tbsp. Canola Oil

½ cup Yellow Onion, chopped

1 tbsp. Fresh Garlic, minced

1 large Poblano Pepper, seeded and diced

2 medium Jalapeno Peppers, seeded and diced

1 cup Tomatillos, diced

4 cups Chicken Broth

2 cups Cooked Chicken, shredded

2 cans (7 oz.) Mexicorn, drained

1½ tsp. Ground Cumin

1½ tsp. Dried Oregano

1/3 cup Fresh Lime Juice

1 tsp. Salt

½ tsp. Black Pepper

3 cups Cooked Wild Rice (see note)

2 cups Mexican 4 Cheese, shredded

¼ cup Fresh Cilantro, chopped

Directions:

In a Dutch oven over medium heat, warm the oil.  Then add the ingredients, onion through tomatillos and sauté for 3-5 minutes.  Next, add the ingredients, chicken broth through black pepper.  Bring this to a boil and then reduce heat to medium-low.  Stirring until the cheese melts, add the rice and cheese.  Once cheese has melted, add in the cilantro and serve.

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

Note:               You can adjust the amount of jalapeno pepper used to your personal heat level.

Ideas for Future Efforts

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Minnesota Wild Rice, Try It

If you have never tried “Minnesota Wild Rice” you’re missing a great ingredient.  Too be honest, wild rice is not rice.  It’s actually a cereal grain and it’s the only one native to North America.  Another nice fact about wild rice is that it is “Gluten-Free.”

Most recipes using wild rice call for it to be cooked.  Cooking wild rice is easy but takes a little time.  Wild rice freezes well and keeps up to 6 months in the freezer.  So cook up a large batch and have it always handy.  Just be sure to drain well and place in an airtight container.  Thaw overnight in the refrigerator when it is needed for a recipe.

Wild rice may seem a little expensive but it really isn’t.  It goes for about $6.00 a pound.  One cup of wild rice will produce 3 to 4 cups of cooked rice, depending on how long you cook it.

Figure 4 cups of water for every cup of rice you want to cook.  Bring the water to a boil and then add the rice.  Return to a boil, stir and cover.  Reduce heat to a simmer and cook 30 to 60 minute or until kernels begin to open.  Drain excess liquid.

You really need to cook wild rice a few times to determine your preferred doneness.  It’s a little more chewy with less cooking time.  The longer you cook, it becomes tender and fluffier.

Besides tasting great, it is nutritious too.  It’s considered high in fiber and protein and low in fat.

This week I have 2 soup recipes for you to try using wild rice.  Wednesday’s “Wild Rice and Salsa Verde Soup” has a little kick but you can adjust that when you make it.  The “Wild Rice Chicken Cheesesteak Soup” on Thursday is a little change your traditional Philly Cheesesteak but quite tasty.  Both soups are easy, quick to make and can be doubled for a larger crowd.

So until next week, “Happy Cooking” and please help share the link.  Thanks.