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.

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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.

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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

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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.

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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

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