Seared Scallops with GF Pasta (GF)

Seared Scallops with GF Pasta (GF)

(6 servings)

Ingredients:

10 oz. Gluten-Free Pasta, your choice

1 tbsp. Olive Oil

18 medium Sea Scallops, trimmed

1/3 cup Prosciutto, chopped

1½ cups Grape Tomatoes, halved

8 oz. Mushrooms, sliced

1 tsp. Fresh Garlic, minced

½ cup Dry White Wine

¼ tsp. Kosher Salt

¼ tsp. Black Pepper

¼ cup Unsalted Butter

½ lb. Baby Spinach

for garnish, Basil leaves

Directions:

Cook pasta according to directions.  Drain and set aside.  In a large skillet over medium-high heat, warm oil.  Cook scallops for 3-4 minutes per side, remove and set aside.  Now reduce heat to medium, add prosciutto and cook 2 minutes.  Add tomatoes, mushrooms and garlic to pan and cook 2 minutes more.  Next add wine and simmer for 3-4 minutes or until liquid is reduced by half.  Season with salt and pepper.  Now add butter and spinach.  Cook, stirring often, until spinach wilts.  Add back the scallops and pasta, tossing to combine and heat through.  Garnish with basil leaves and serve.

Notes:              To trim each scallop, remove the small rectangular tag of tissue on the side.  Just pinch it between your thumb and index finger, and tear it away.  This bit is a little chewy once cooked, so that is why we remove it.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Tuscan Chicken Skillet (GF)

Tuscan Chicken Skillet (GF)

4 (servings)

Ingredients:

1 lb. Chicken Tenders

1 tsp. Kosher Salt

1 tsp. Black Pepper

2 tbsp. Olive Oil, divided

12 oz. Mushrooms, sliced

½ cup Yellow Onion, diced

3 cloves Fresh Garlic, minced

½ cup Sun-Dried Tomatoes, chopped

1 tsp. Oregano

½ tsp. Thyme

1 can (14.5 oz.) Cannellini Beans

2 cans (14.5 oz.) Fire-Roasted Diced Tomatoes

1 tbsp. Sugar

to taste, Salt and Pepper

for garnish, Fresh Parsley, chopped

Directions:

Season chicken with salt and pepper while heating 1 tbsp. oil in a large skillet over medium-high heat.  Add chicken to skillet and cook for 3 minutes per side.  Remove chicken and set aside.  Add remaining oil and mushrooms to skillet.  Sauté until browned.  Then remove and set aside.  And onion and sauté for 3 minutes before adding garlic and sun-dried tomatoes.  Cook 2 minutes more and stir in oregano, thyme, beans, diced tomatoes and sugar.  Return chicken to pan and mix in with sauce.  Cook covered until chicken is cooked through and sauce is bubbling (about 10 minutes).  Now return mushrooms and combine.  Taste and season with salt and pepper as needed.  Garnish with parsley and serve.

Notes:              You could use boneless, skinless
                        thighs if you would like in this
                        recipe.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Gluten-Free Fall/Winter Dinners

As I'm recovering from a long Thanksgiving weekend, it will be short today.

Those people that have to avoid gluten in their diet still like hearty dinners in the fall and winter.  I have a couple of them for you this week.  Gluten eating people will like them too.

Wednesday will offer up a "Tuscan Chicken Skillet" to try.  Then on Thursday, we have "Seared Scallops with GF Pasta" for something different.  If you haven't tried scallops before, you need to give them a chance.

Enjoy and "Happy Cooking" until next week.  I've got Christmas cookies for you then.  Please remember to share the link to this blog with family and friends.  Thanks.

Turkey Noodle Casserole

Turkey Noodle Casserole

(8 servings)

Ingredients:

2 tbsp. Unsalted Butter

1 small Onion, finely chopped

1 clove Fresh Garlic, minced

½ tsp. Red Pepper Flakes

1 tbsp. All-Purpose Flour

1 cup Milk

3 cups Cheddar Cheese, shredded, divided

to taste Salt and Black Pepper

2 cups Leftover Turkey, chopped or shredded

½ cup Sour Cream

12 oz. Egg Noodles, cooked and drained

Directions:

In a 3-qt. sauce pan over medium heat, melt butter and add onion.  Sauté until translucent.  Add garlic and pepper flakes stirring frequently for 2 minutes.  Stir in flour and cook stirring for 2 minutes.  Slowly add milk and 2 cups of the cheese.  Stir constantly until cheese had melted and sauce has thickened.  Season mixture with salt and pepper to taste before combining the turkey, sour cream and cooked noodles into the cheese mixture.  Pour mixture into a greased 9x13 baking dish.  Smooth out the mixture and sprinkle with the remaining cup of cheese evenly.  Place in a pre-heated 350-degree oven for 30 to 40 minutes or until hot and bubbly and cheese has melted.  Let rest 10-15 minutes before serving.

Notes:              You can change up the flavor if you try different cheeses.  Mozzarella and Swiss would be good.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Turkey Tetrazzini 2

Turkey Tetrazzini 2

(6-8 servings)

Ingredients:

1½ lb. Leftover Turkey, chopped

¼ cup unsalted Butter

1 medium Onion, chopped

2 cloves Fresh Garlic, minced

½ tsp. Salt

¼ tsp. Black Pepper

2 cans (10½ oz.) Cream of Mushroom Soup

1 package (5 oz.) Shredded Parmesan Cheese

1 cup Frozen Peas

1 cup Sour Cream

½ cup Water

12 oz. Linguine, cooked according to package directions less 1 minute

¾ cup Ritz Crackers, crushed

Directions:

In a large skillet over medium heat, melt butter and add onion, garlic, salt and pepper.  Cook 6 to 8 minutes until onion is soft.  Stir in turkey, soup, cheese, peas, sour cream and water.  Combine well and heat through.  Now add linguine and combine well.  Pour mixture into a greased 9x13 baking dish.  Evenly sprinkle crackers over top.  Place in a pre-heated 350-degree oven for 30 to 40 minutes or until hot and bubbly.

Notes:              This casserole can be assembled, covered and refrigerated overnight.  Under and let stand at room temperature for 30 minutes.  Then pour mixture into the greased baking dish and follow the oven instructions above.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Casserole Ideas for Leftover Turkey

With Thanksgiving upon us, what will we do with the leftovers?

Well there are really numerous ideas for all your leftover dishes from any holiday meal.  But today, let’s talk turkey.

One can always just warm up the leftovers and have the holiday meal all over again.  Leftover turkey always makes the best sandwiches too.

Part of it depends on how much turkey is leftover.  If you do these first two ideas and you’re still sitting on more turkey, I have a couple of casseroles for you to try.

Wednesday’s recipe is for “Turkey Tetrazzini” and then there is “Turkey Noodle Casserole” on Thursday.  Both are delicious but give you a different flavor result.

The first has cream of mushroom soup in it.  While the second recipe uses cheese to change things up.  They are both a great way to use leftovers in a different way from the holiday meal.

You actually can substitute cooked chicken and make these dishes anytime of the year.

“Happy Thanksgiving” and “Happy Cooking” until next week.  Please be sure to share these recipes and the site with others.  Thank you.

Roasted Brussels Sprouts with Pine Nuts and Cranberries

Roasted Brussels Sprouts with Pine Nuts and Cranberries

(4 servings)

Ingredients:

1 lb. Brussels Sprouts, washed, trimmed and halved

2 tbsp. Olive oil

to taste Salt and Black Pepper

½ cup Pine Nuts

½ cup Dried Cranberries

½ tsp. Cayenne Pepper (optional)

½ tsp. Paprika

½ tsp. Lime Zest

½ tsp. Sugar

Directions:

Toss Brussels Sprouts with olive oil and season with salt and pepper.  Spread out on a rimmed baking pan lined with parchment paper.  Place in a pre-heated 350-degree oven for 25 minutes, stirring occasionally.  Remove from oven.  Place contents in a large bowl already containing the pine nuts, cranberries, cayenne (if using), paprika, lime zest and sugar.  Toss to coat and return to the parchment paper lined baking pan.  Into the oven for another 15 minutes or until caramelized.  Serve warm.

Notes:              You can easily double this recipe
                         for larger crowds.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Creamy Garlic Parmesan Brussels Sprouts

Creamy Garlic Parmesan Brussels Sprouts

(6-8 servings)

Ingredients:

10 oz. Bacon, cut into short strips

2 tbsp. Unsalted Butter

2 lb. Brussels Sprouts, washed, trimmed and halved

to taste Salt and Black Pepper

5 cloves Fresh Garlic, finely chopped

1½ cups Half and Half

1½ tsp. Cornstarch

1 tbsp. Water

1/3 cup Mozzarella Cheese, shredded

¼ cup Parmesan Cheese, grated

Directions:

In a large oven-safe skillet or a 4 qt. Dutch oven or medium heat, fry bacon until crispy.  Using a slotted spoon, transfer to a paper towel lined plate and set aside.  Drain all but 2 tbsp. of bacon fat and add the butter to pan.  Now add the Brussels sprouts and season to taste with salt and pepper.  Scape up any browned bits on bottom of pan and cook stirring occasionally about 6 minutes.  The edges should start to crisp and slightly char.  Add the garlic, stirring for a minute.  Pour in half and half, reduce heat to low and allow to simmer until tender (3-4 minutes).  Mix corn starch and water to make a slurry.  Add to cream mixed and stir in to combine well.  Now add in bacon and stir to mix in.  Top all of this evenly with the two cheeses.  Place in a pre-heated 375-degree oven for about 15 minutes or until cheese is bubbly.  If you like it browned, change oven to broil at this time and go a few minutes or until it gives you the color you like.

Notes:              You could use heavy cream if you like in the recipe.  If you do, it may not need all or any of the corn starch slurry.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Brussels Sprouts for the Holidays

It’s that time of the year or better known as “Holiday Season.”  A hot ingredient the last few years for warm side dishes and cold salads is “Brussels Sprouts.”  Not an ingredient most of us liked or wishes for as youngsters.  But has become quite popular today.

There are many ways to cook these delicious little green cabbage looking balls.  They can be steamed, boiled, braised or sautéed for one.  These processes usually take about 5-10 minutes.  They can also be roasted.  It takes longer, about 25-30 in the oven.

This week, one recipe starts with sautéing and ends up in the oven.  In the other recipe, they are roasted.

Here are a few tips of prepping Brussels Sprouts.  Easiest way to clean them is to put them in a bowl of water and agitate it.  Once done, peel away any loose, shriveled or browned outer leaves.  Using a paring knife, trim the base of each sprout.

If using whole, score the bottom of each to promote cooking.  Most recipes will call for them to be halved or quartered.  But many salad dishes call for them to be chopped, sliced or shredded.  I knife, mandolin or box grater can do this for you.

So Wednesday’s recipe is “Creamy Garlic Parmesan Brussels Sprouts” and would be great for Thanksgiving dinner.  “Roasted Brussels Sprouts with Pine Nuts and Cranberries” is our recipe on Thursday.  I believe you will enjoy both, so be sure to give each a try.

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

Cream of Winter Squash Soup

Cream of Winter Squash Soup

(6-8 servings)

Ingredients:

2 tbsp. Unsalted Butter

2 carrots, peeled and coarsely chopped

1 medium Onion, diced

3 medium Leeks (white portion), coarsely chopped

2 medium Butternut Squash, peeled, seeded and coarsely chopped

6 cups Chicken Broth

1 cup Heavy Cream

to taste Salt and Pepper

Directions:

In a 4-qt. Dutch oven or sauce pan, melt butter over medium heat.  Add carrots, onion, leeks and squash.  Sauté for 5 minutes.  Stir in chicken broth and bring to a boil.  Reduce heat and simmer 30 minutes.  Remove from heat and cool slightly.  Puree mixture in a blender or food processor in small batches.  Return to the pan.  Add cream, salt and pepper to taste.  Heat through before serving.  Garnish with Cinnamon Croutons, if desired (see note).

Notes:              Cinnamon Croutons; 2 slices dry white bread, cubed, 1 tbsp. butter, melted and 1 tsp. cinnamon.  In a small bowl, toss bread cubes with melted butter and cinnamon until well coated.  Place cubes on a rimmed baking sheet and place in a pre-heated 375-degree oven for 10-15 minutes or until golden brown.  Turn occasionally during baking.  Let cool before using and store in an airtight container, if needed.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Winter Squash Casserole

Winter Squash Casserole

(8-10 servings)

Ingredients:

5 cups Acorn Squash, cooked and mashed

(2-3 squash approximately)

7 tbsp. Unsalted Butter, divided

4 tbsp. Brown sugar, divided

¼ tsp. Salt

¼ tsp. Black Pepper

4 cups McIntosh Apples, unpeeled and sliced

(3-4 apples approximately)

1 tbsp. Sugar

2 cups Raisin Brand Cereal, coarsely crushed

½ cup Pecan Halves

Directions:

In a large bowl, mix the squash, 4 tbsp. butter, 2 tbsp. brown sugar, salt and pepper.  Set aside.

In a medium saucepan over medium heat, melt 1 tbsp. butter.  Add apples and sugar, cooking about 3 minutes or until apples are tender.  Place cooked apples in a sprayed 3-quart casserole.  Spread the apple mixture over the apples.  In a medium bowl, mix cereal, 2 tbsp. melted butter, remaining brown sugar and pecans.  Sprinkle over top of casserole.  Place in a pre-heated 350-degree oven for 25-30 minutes or until casserole is hot and topping is golden brown.  Serve immediately with the rest of your meal.

Notes:              You can substitute another type of apple.  Availability and price may direct you in another choice.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Squash for the Fall

One of the great in season fall vegetables is “Squash” of all kinds.  There are too many to name them all here.  But the three most popular ones these days are Acorn, Butternut and Spaghetti squash.

Roasting is the easiest way to prepare them.  For acorn squash, scrub, pat dry, cut in half crosswise and remove seeds.  Using a rimmed baking dish, bake in a pre-heated 400-degree oven for around 50-60 minutes.  You can place them cut-side up or down.  If doing down, you might want to turn them over with 15-20 minutes left on the time and fill with items of your choice.  Some ideas would be butter, brown sugar, maple syrup and/or cinnamon sugar.

Butternut squash works the same way.  Although you may want to add peeling and cubing to the process.  If you do, lower the heat to 350-degreees and the time to 45-50 minutes.  Also, toss or turn about halfway through the baking time.

For spaghetti squash, follow the butternut squash format.  Once done, turn them cut-side up and use a fork to form the spaghetti like strands.  Eat it in or out of the skin.  Be sure to let it rest 10 minutes before using the fork.

Add a little water to the pan if you want the squash a little moister.  Especially if you place them cut-side down.

Baking times may vary a little because of size of squash and your oven.

So this week I have a casserole and a soup using squash.  “Winter Squash Casserole” is Wednesday’s entry.  Then Thursday we have “Cream of Winter Squash Soup” to try.

So until next week, “Happy Cooking” and be sure to share the link, Thanks.

Citrus Cod (GF)

Citrus Cod (GF)

(4 servings)

Ingredients:

4 (4-6 oz.) Cod Fillets

2 tbsp. Unsalted Butter

½ cup Onion, chopped

1 clove Fresh Garlic, minced

1 tsp. Orange Zest, grated

1/3 cup Fresh Orange Juice

1 tbsp. Fresh Lemon Juice

¼ tsp. black Pepper

1 tbsp. Fresh Parsley, minced

Directions:

On a rimmed baking sheet that has been coated with cooking spray, place the cod fillets.  In a medium skillet over medium-high heat, melt butter and sauté onion and garlic until tender.  Spoon over fillets.  In a small bowl, mix the zest and both juices and pour over fillets.  Place in a pre-heated 375-degree oven for 15-20 minutes or until begins to flake easily with a fork. Sprinkle with the pepper and parsley.  Serve immediately with your favorite side dishes.

Notes:              To help with clean-up, use parchment paper or foil over the baking sheet.  No need to spray the parchment paper but may still want to spray the foil.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________