Gluten-Free Cinco de Mayo

This week we have a couple versions of Chicken Tortilla Soup that are gluten-free.  Both are quite tasty too.

The first, “Creamy Chicken Tortilla Soup,” uses heavy cream to give it a little different twist on the soup.  That comes on Wednesday.

Then on Thursday, we have “Chicken Tortilla Soup with Lime” for you to try.  It uses chicken broth as its base but then adds the juice of a fresh lime to kick it up.

Both recipes use corn tortillas to make them gluten-free.  But if you don’t need it to be GF, you can sub flour tortillas.

Enjoy Cinco de Mayo and “Happy Cooking” until next time.

Breakfast Pizza

Breakfast Pizza

(4 servings)

Ingredients:

1 lb. Frozen Shredded Hash Browns, thawed

6 large Fresh Eggs

2 cups Cheddar Cheese, shredded

¼ tsp. Salt

¼ tsp. Pepper

6 slices Bacon, chopped

2 tbsp. Fresh Chives, chopped

Directions:

In a large bowl, beat 2 eggs with the salt and pepper.  Add the hash browns and ½ cup of cheese.  Mix until combined.  Place mixture on a baking sheet that has been sprayed.  Using hands, shape into a 12-inch circle.  Place in a pre-heated 400-degree oven for 20 to 25 minutes or until golden brown.  Meanwhile, cook bacon in a large skillet until crisp.  Transfer to a paper towel lined plate to cool.  Top baked crust with remaining cheese.  Using the back of a tablespoon, lightly make 4 indentions into crust.  Crack the 4 remaining eggs into these spaces.  Evenly sprinkle bacon over all.  Season with salt and pepper.  Return baking sheet to oven and bake another 10 minutes or until eggs reach your desired doneness.  Sprinkle with chives and cut into 4 slices and serve.

Notes:              you could use bulk breakfast sausage instead of the bacon.  Just cook and crumble before topping pizza.

Ideas for Future Efforts

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French Quiche Casserole

French Quiche Casserole

(8-12 servings)

Ingredients:

8 large Fresh Eggs

3 cups Milk

¼ tsp. Salt

¼ tsp. Pepper

2 tbsp. Dijon Mustard

¼ cup Fresh Chives, chopped

12 oz. Bacon, cooked and chopped

1 cup Yellow Onion, chopped (see note)

8 oz. Frozen Spinach (thawed and squeezed)

8 cups Sourdough Bread, 1-inch cubes

2½ cups Swiss Cheese

Directions:

In a large bowl, whisk together eggs, milk, salt, pepper, mustard and chives.  Stir in bacon, onion, spinach, sourdough bread and 2 cups of the cheese.  Spread mixture into a 9x13 baking dish that has been sprayed or greased.  Top with remaining cheese, cover and refrigerate overnight.  Place dish in a pre-heated 375-degree oven for 1¼ hours or until puffed and golden brown.  Remove and let cool 15 minutes before slicing and serving.

Notes:              Chop bacon before frying in a skillet.  Add onion to the bacon, cooking them together.  Remove from pan with a slotted spoon to a paper towel lined plate until needed.

Ideas for Future Efforts

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Breakfast Dishes for Easter Weekend

Sorry this is a day late.  I'm still adjusting to my new blog schedule too.

I have a couple of slightly different breakfast or brunch recipes for you to try for this Easter weekend.

Later today, give "French Quiche Casserole" a try.  Then on Thursday, try "Breakfast Pizza" for something tasty.

Have a great week and Easter weekend.  "Happy Cooking" and see you again on the 30th of April.

Lemon Spaghetti with Shrimp

Lemon Spaghetti with Shrimp

(6 servings)

Ingredients:

2 tbsp. Extra Virgin Olive oil

1½ lb. large Shrimp, peeled and deveined

½ tsp. Salt

¼ tsp. Black Pepper

1 lb. Spaghetti

½ tsp. Salt plus for pasta water

2/3 cup Extra Virgin Olive Oil

2/3 cup Parmesan Cheese, grated

1 tbsp. Fresh Lemon Zest

½ cup Fresh Lemon Juice

¼ tsp. Black Pepper

½ cup Fresh Basil, chopped

2 tbsp. Capers, fried (see note)

Directions:

In a large sauté pan over medium-high heat, warm the olive oil.  Salt and pepper shrimp before adding to pan in a single layer.  Sauté 2-3 minutes per side until cooked through and pink.  Set aside.  While cooking the shrimp, bring a large pot of water to a boil.  Add a tablespoon or two to the boiling water before adding the pasta.  Cook according to directions but by 1 minute less in time.  Reserve a cup of the pasta water for later use.  While pasta is boiling, combine with a whisk the olive oil, parmesan cheese lemon zest and lemon juice in a large bowl.  Drain pasta and add to the large bowl tossing to combine.  Add this back to the shrimp in skillet combining while heating through over medium heat for a few minutes.  Add the pasta water, ¼ cup at a time while heating through.  When ready, season with salt and pepper and stir in the basil.  Sprinkle the capers over mixture and more grated parmesan cheese if desired and serve.

Notes:              Drain, rinse and dry caper.  In a small straight sided pan over medium-high heat place about ¼ inch of vegetable oil.  Heat until shimmering and then add capers.  Fry for about 2 minutes or until they have popped open and are golden brown.  Use a slotted spoon to remove to a paper towel lined plate.

Ideas for Future Efforts

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Creamy Garlic Tuscan Shrimp

Creamy Garlic Tuscan Shrimp

(4 servings)

Ingredients:

2 tbsp. Unsalted Butter

6 cloves Fresh Garlic, minced

1 lb. Shrimp (see note)

1 small Yellow Onion, diced

½ cup White Wine

5 oz. Sun Dried Tomatoes in oil (see note)

1¾ cups Half and Half

to taste Salt and Pepper

3 cups Baby Spinach

2/3 cup Parmesan Cheese, grated

1 tsp. Cornstarch

1 tbsp. Water

2 tsp. Dried Italian Herbs

1 tbsp. Fresh Parsley, chopped

Directions:

In a large skillet over medium-high heat, melt butter.  Add garlic and sauté for about a minute or until fragrant.  Now add the shrimp and sauté until just cooked through and pink (about 2-3 minutes).  Transfer shrimp to a bowl and set aside.  Sauté the onion in the skillet with the remaining butter until translucent of soft.  Add wine and let reduce by half, scraping up the bits off the bottom of pan.  Add the tomatoes with reserved oil and sauté about 2 minutes.  Reduce heat to medium-low and add the half and half bringing to a gentle simmer.  Stir occasionally and season with salt and pepper to taste.  Now add spinach and allow to wilt in the sauce.  Next ad parmesan cheese and continue cooking a few minutes stirring while it melts.  If sauce is too thin, add the cornstarch and water together to make a slurry and combine into dish.  Once thickened, add back the shrimp, sprinkle with herbs and parsley and stir to combine.  Serve over choice of pasta, rice or noodles.

Notes:              You can pick the size you like.  Just make sure they are peeled and deveined.  Tails on or off is again your choice.  On looks fancy but off is easier to eat.

Notes:              Drain tomatoes but reserve a tablespoon of jarred oil for the dish.

Ideas for Future Efforts

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Starting my 9th Year of this Food Blog

It's hard to believe but I'm starting my 9th year of this food blog this week.  I have to say it's been fun and rewarding.

There are around 800 recipes listed under the various recipe tabs above.  That in it's self seems unbelievable to me.  I do hope you have enjoyed many of them of the years.

Starting with this 9th year, I will be making some changes.  Instead of posting 3 new blogs each week, I'm going to cut back to every other week.  I will still be doing Tuesday, Wednesday and Thursday in the weeks I post.  There will still be least 2 recipes in those weeks.  The Tuesday posts will still talk about something, if not just what's coming up for recipes that week.

Over the next few weeks, I will be updating this front page of the blog as well as correcting some problems.

If you have any suggestions, please let me know.

Thanks for visiting my food blog and please continue to share it with others.

This week we a couple of shrimp recipes for you.  Wednesday will start it off with "Creamy Garlic Tuscan Shrimp" and will be followed up on Thursday with "Lemon Spaghetti with Shrimp."

"Happy Cooking" until next time.