Chicken Tortilla Pie

 1 8 oz. package of Corn Tortialls

4 chicken breasts - cooked and cubed

4 c. grated cheddar cheese

1 small can diced green chilies

1 1/4 c. sour cream

1 10 oz. can Rosarita enchilada sauce

1 can organic cr. of chicken or chicken enchilada soup

Heat soup, sour cream, and green chilies.  Soften tortillas in the microwave.  Spray 9x13 pan with Pam and spread small amount of sauce in bottom of pan.  Cut tortillas in half.   Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the sour cream mix, 1/2 the enchilada sauce, a layer of cheese.  Repeat.  Cover with foil and bake at 375 for 25-30 min.  Serve with lettuce and sour cream.

Spaghetti Squash Lasagna

            6 c. spaghetti squash (2 spaghetti squash)

            4 c. marinara sauce                                       

            2 c. ricotta or cottage cheese

            2 c. shredded mozzarella cheese               

            ½ c. shredded parmesan cheese

Cut the squash in ½ and clean out the seeds.  Place in a large microwavable glass dish with a lid that has some water on the bottom for steaming.  Microwave on high for up to 10 minutes or until squash is tender and easily shreds with a fork. 

Spoon a little marinara sauce on the bottom of a 9x13 pan.  Layer ½ of the shredded spaghetti squash, ½ the ricotta or cottage cheese, ½ the marinara, and ½ the cheeses.  Layer everything a second time ending with the cheese.

Bake at 375 for 35 minutes.

Thai Peanut Chicken

3 boneless, skinless, chicken breasts                      3/4 cup salsa
1/4 cup creamy peanut butter                               2 Tbs. lime juice
1 Tbs. GF soy sauce                                                   1 Tbs. brown sugar
½ tsp. minced garlic                                                 1 tsp. ground ginger
1/3 cup coconut milk                                               cilantro (for garnish)
chopped peanuts(for garnish)       

Place chicken breasts in a slow cooker. In a small bowl, mix salsa, peanut butter, lime juice, soy sauce, brown sugar, garlic and ginger. Pour mixture over chicken. Cook on low for 4-5 hours. remove chicken from cooker and shred into large pieces. Return to crock pot. Add coconut milk and turn to warm setting for 15-20 minutes prior to serving.  Serve over rice or quinoa and garnish with cilantro and peanuts.

Teriyaki Sauce for Chicken and Vegetable Stir-Fry

1 c. water
1/4 c. la-choy soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder
1 Tbl. honey
4 Tbl. brown sugar
2 Tbl. cornstarch dissolved in 1/4 c. water for thickening

Mix all ingredients except cornstarch mixture.  If marinating chicken, put either chicken breasts or chicken chunks in a ziploc bag and add teriyaki sauce until chicken is covered and marinate in the fridge for 1 hour then fry in a wok or frying pan. 
If using for a vegetable stir-fry sauce, mix and heat ingredients in a saucepan then add cornstarch mixture to thicken.  Chop and stir-fry your favorite vegetables (or buy a frozen bag) and coat with the teriyaki sauce and serve over hot rice. 

Basil Pesto

2 c. basil leaves
1/4 c. pine nuts
2 cloves garlic
1/2 c. shredded Parmesan cheese
1/2 - 3/4 c. olive oil

Process basil, pine nuts, and garlic in a food processor until finely chopped.  Add cheese and oil and processes into a thick paste.  Serve it over hot noodles.  I like to eat it over a mixture of zucchini and gluten free penne noodles and top with a grilled chicken breast. 

Tempura Chicken and Vegetables

You can serve this as a main dish over rice or I like it as a side to Teriyaki Chicken.

1/4 c. cornstarch
1/4 c. rice flour
1 tsp. baking powder
1/2 c. ice water
1/2 tsp. salt
1 egg
1 egg white

Mix ingredients, dip desired vegetables (my favorites are zucchini, sweet potatoes, onions, mushrooms, and carrots) or chicken in the batter then fry in hot oil.  Serve with San-J teriyaki or La-choy soy sauce as a dip.

Kielbasa and Yellow Rice

I love this recipe because it is quick and easy, different, and yummy!

1 Polska Kielbasa sausage link
1 pkg. Viggo Yellow Safron Rice

Slice the sausage links into rounds and brown them in a frying pan.  Prepare rice as directed except put the browned sausages into the pot with the rice and water and cook together.  I like to serve with salad or peas.

Mongolian Beef

2 tsp. vegetable oil
1/2 tsp. ginger, minced
1 Tbl. garlic, chopped
1/2 c. soy sauce
1/2 c. water
3/4 c. dark brown sugar
vegetable oil for frying
1 lb. flank steak
1/4 c. cornstarch
2 large green onions

 

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.  Don't get the oil too hot.  Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.  Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.  Remove it from the heat.

Slice the flank steak against the grain into 1/4" thick bite-size slices.  Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.  Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.  Let the beef sit for about 10 minutes so that the cornstarch sticks.  As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).  Heat the oil over medium heat until it's nice and hot, but not smoking.  Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.  You don't need a thorough cooking here since the beef is going to go back on the heat later.  Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it heat until meat is cooked through.  Add the sauce, cook for one minute while stirring, then add all the green onions.

Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.  Leave the excess sauce behind in the pan.

Meatballs and Gravy

Meatballs:

2 lbs. extra lean ground beef

2 eggs

4 smal grated potatoes

4 carrots, grated

1 onion, diced

1/2 c. gluten free oats or crumbs

salt & pepper

Sauce:

4 Tbl. cornstarch

4 Tbl. butter

2 c. milk

2 cans progresso cream of mushroom

Mix ingredients and press together into balls.  Roll in flour and brown in a little oil.  Put in 9x13 pan and pour sauce over them.  Cook @ 350 for 45 min.  Serve over hot rice.

Dinner in a Pumpkin

1 med. pumpkin                                                

1 1/2 lb. hamburger

1 1/2 c. rice (cooked)                                         

2 Tbl. GF soy sauce

1 onion, chopped                                              

 2 Tbl. brown sugar

1 can sliced water chestnuts                              

1 can Progresso Mushroom soup

Cut hole in top of pumpkin and clean out seeds.  Brown hamburger and onion.  Add remaining ingredients and mix well.  Put mixture in pumpkin and put top of pumpkin back on.  Place pumpkin on a cookie sheet.  Put in oven at 350 and cook for 1 hour or until pumpkin is tender.  Scoop out and serve pumpkin with casserole.

Basil Grilled Chicken & Vegetables

Marinade:                                               

¼ tsp. pepper

3 Tbl. Olive oil                                    2 garlic cloves

1 ½ tsp. dried basil                              ½ tsp. salt

1 medium green pepper, sliced            1 medium zucchini, sliced

½ onion, sliced                                    1 tomato, sliced (optional)

4 Chicken Breasts

Put chicken breasts in one ziploc bag and vegetables in another bag.  Mix marinade and pour some in each bag.  Marinade for 30 min. – 1 hour.  Grill chicken on BBQ grill and can grill vegetables in foil or a grill basket for about 10 min. or until tender. My friend Ashley made this for my birthday several years ago and I love it!!!  Thanks Ash

Zucchini noodles with Marinara or Alfredo Sauce

Zucchini Noodles

2 pounds zucchini (or a combination of yellow and green zucchini)

2 Tbl. Extra virgin olive oil

Salt and pepper

Using a vegetable peeler or a mandolin, cut the zucchini into lengthwise ribbons.  I like using the larger setting to make thicker noodles for Alfredo and the smaller setting to make thin noodles for Marinara.  Heat olive oil in pan.  Cook zucchini for two to three minutes until softened and beginning to be translucent.  Add salt and pepper to taste.  Serve, topping with tomato sauce and freshly grated Parmesan if desired.   Serves 4.

Spaghetti Sauce

3 Tbl. olive oil  

4 cloves garlic 

1 small onion, chopped

1 tsp. fresh rosemary 

2 tsp. fresh thyme and Basil

2 cans (28 oz) stewed tomatoes

1 can tomato paste                                  
1-2 Tbl. sugar

Heat olive oil, sauté the onion and garlic until onion is soft.  Add thyme and carrot, cook about 5 more minutes until carrot is soft.  Add tomatoes and juice and bring to a boil, stirring often.  Lower heat and simmer 30 minutes until sauce is thick.  Season with salt and pepper.                                         

Fettuccine Alfredo

            1/2 cup butter                                                     

1 (8 oz. pkg.) cream cheese                                                        

1 ½ c. milk                                                                   

1 tsp. fresh garlic or powder                             

black pepper                                                               

¾ cup grated parmesan cheese                            

Your favorite pasta (I like gluten-free Heartland)

In a medium saucepan, melt butter.  When butter is melted, add cream cheese.  When the cream cheese is softened, add milk and parmesan.  Season with garlic and pepper.  Simmer for 5 min.   Serve over hot noodles.  You can add grilled chicken  or sautéd vegetables if desired.

Sweet Pork Salads or Tacos (Cafe Rio Style)

Sweet Rice:
1 Tbl. vegetable oil
1/2 white onion, chopped
1/4 bunch cilantro, chopped
1 1/3 c. white rice
3 cups chicken broth
1/4 c. white sugar
Put oil in bottom of pan, saute onion and cilantro. Add rice, and saute. Combine chicken broth and sugar, letting sugar dissolve. Stir broth into rice, bring to boil, cover and cook on medium low until rice is done. About 30 minutes. Serves 6

Pulled Pork:
3 1/2 lb pork loin roast
2 Tbl. brown sugar
1 tsp. red cayenne pepper
1 tsp. salt
2 tsp. cumin
1 can Dr. Pepper
1 c. chicken broth
2 cloves of garlic, minced
1 onion, chopped
1 cup brown sugar
Night before: Mix together brown sugar, cayenne, cumin, and salt. Rub on roast and put in crock pot on LOW all night.
Next morning: Take fat off roast. Add Coke or Dr. Pepper, chicken broth, garlic, and onions. Keep on LOW until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Serves 12

Creamy Tomatillo Dressing:
1 pkg. hidden valley ranch dressing
1 c. milk
1 c. mayonnaise
1 jalapeno
2 Green Tomatillos
Juice from 1 lime
1/4-1/2 bunch of cilantro
Throw everything into and blender and blend.

Serve with black beans, romaine lettuce, cheese, avocados, tomatoes, and crushed corn chips.  So Yummy!!!  You can also just put everything in corn shells and make tacos.

Cashew Chicken

2 chicken breasts, cubed                              
 1 tsp. sugar 
4 Tbl. Cornstarch                                          
 ¼ c. la choy soy sauce
1 tsp. vinegar                                                
1 tsp. worchestershire 
3 Tbl. Oil                                                       
2 c. chicken broth 
2 tsp. lemon juice                                           
½ c. cashews 
3 stalks of celery, chopped                             
1 lb. bag carrots, sliced 
1 can water chestnuts, chopped                     
2 cups broccoli

In a medium bowl combine soy sauce and cornstarch.  Add sugar, vinegar, worchestershire sauce and set aside.  In a frying pan or wok, cook chicken breasts in the oil.  When chicken is almost cooked, throw in vegetables and sauté.  Pour sauce over chicken and vegetables and cook until thickened.  Serve over hot white rice or I really like it over quinoa.

Corn Dogs

I am not a huge fan of store bought corn dogs but I love a good corn dog from the state fair.  These corn dogs may look a little funky but these are the best recipes ever and taste very similar!  I just made the gluten free version the other day for some family in Montana who all don't eat gluten free and they loved them.  Even my cousin who said he hated hot dogs ate two.

Gluten Free Corn Dogs

2 pkg. hot dogs, heated in water                

2 cups Pamela's Gluten-Free Bread Mix
1 cup yellow cornmeal                          

1 tsp sea salt
2 eggs slightly beaten                            

                                                           2 cups warm water

In a 12-inch skillet heat approximately 2-inches of oil to 375°.  Mix dry ingredients together.
Lightly whisk eggs and water. Add wet ingredients to dry ingredients, whisking until smooth. Heavily coat  hot dogs in batter in place in hot oil for about 4 minutes until dark golden brown. Drain hot dogs on cooling rack and serve. 

                                            Corn Dogs

            2 eggs, beaten                                             3/4 tsp. salt

            1 1/2 - 2 c. milk                                          2 tsp. baking powder

            1 c. corn meal                                             2 c. flour

            1/4 c. sugar                                                 24 hot dogs

Mix ingredients.  Heat hot dogs in boiling water; dry.  dip in batter and fry in oil until coating is golden brown.

Thai Lettuce Wraps

Thai Satay Chicken

1 pound boneless skinless chicken breasts

1/4 cup soy sauce

2 tablespoons fresh lime juice

2 cloves garlic, minced

1 teaspoon grated fresh ginger

3/4 teaspoon red pepper flakes

2 tablespoons water
4 green onions with tops, cut into 1-inch pieces

Cut chicken small chunks and place in a dish or Ziploc bag for marinating.  Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Add water to remaining mixture. Pour over chicken; toss to coat well. Marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.  Fry in 2 Tbl. Oil.

Bean Sprouts

1 ½ cups bean sprouts

1 tbsp sesame oil

1 tbsp la choy soy sauce

1 tsp roasted sesame seeds

Heat oil in frying pan or small pot. Add bean sprouts and remaining ingredients into pan. Cook till bean sprouts are tender.

Peanut Sauce

1/4 cup crunchy peanut butter

2 tbsp water

4 tbsp sugar

1 tbsp la choy soy sauce

1 tsp rice vinegar

1 tsp lime juice

1/2 tsp chili oil

ASSEMBLY
Remove the stem at the bottom of the head of lettuce and separate the leaves into "lettuce cup. Wash and dry leaves. Arrange lettuce on a large serving plate.  Place Satay Chicken and Bean Sprouts aside the lettuce leaves along with some shredded carrots.  Put Peanut Sauce in a small bowl along side the other toppings.  Assemble by putting each of the toppings into the lettuce leaves.  So yummy but a little messy.  Make sure you have plenty of napkins.

Vegetarian Stuffed Peppers

Jeannie's mom made this when I was down visiting in Wellington for a weekend and I have made them a couple times since.  No tweaking required, they were just plain goodness!  

 

Vegetarian Stuffed Peppers

4 bell peppers (I like red)                             2 Tbl. Olive Oil 
1 med. Onion, chopped                                2 cloves garlic, minced 
½ c. chopped fresh mushrooms                   2 sprigs parsley, chopped 
2 fresh basil leaves, chopped                       2 sprigs fresh oregano, chopped 
2 sprigs fresh thyme, chopped                     1 Tbl. Ginger 
2 c. diced canned tomatoes, with juice        1 ½ c. cooked rice 
½ tsp. cumin                                                1 tsp. red-wine vinegar 
½ c. raisins (cooked to re-hydrate)              1 Tbl. Soy sauce
¾ c. shredded cheddar cheese                      salt and pepper to taste

Steam peppers (after cleaned out and cut in half) over boiling water for 5 minutes.  Preheat oven to 375.  Heat oil in large skillet and add onion, garlic, mushrooms, herbs, and ginger and sauté for 5 minutes.  Reduce heat and add tomatoes without sauce and cook 5 minutes.  Stir in rice, vinegar, cumin, soy sauce, raisins, and ¼ c. cheese.  Season with salt and pepper and stuff into peppers.   Place in baking dish and sprinkle remaining cheese over them.  Pour tomato juice in bottom of dish and cover with foil.  Bake 30 minutes.