I was in a big rush last night. This is not a big surprise, most of my nights are like that. I didn't know what to make, and I was quickly running out of time. I had a few chicken breasts in the refrigerator, and after a quick review of recipes I improvised with this. It was FANTASTIC! Thinking of it still makes me smile. It was simple and quick and hit the spot, and best of all it is totally Gluten-Free!
Chicken Taco Salad
2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon oregano
1 teaspoon kosher salt
4 boneless skinless chicken breasts
1 head of iceberg and 1 head of leaf lettuce, cut into bite-sized pieces
Can of sweet corn
Can of black beans, drained and rinsed
Shredded cheddar cheese
Tomato, diced
Can of Olives, sliced
Bag of Mission Tortilla Chips (fabulously gluten free)
Bottle of Wishbone Chipolte Ranch dressing (Hallelujah, it's gluten-free)
To a small bowl add the spices and stir to blend well. Rub the spice mixture on the outside of each chicken breast and set aside. Place a large non-stick skillet over medium-high heat, and add about 1 to 2 tablespoons of oil. Heat until shimmering, then add the chicken breasts. Cover and cook for 10 to 15 minutes, or until done, turning a couple of times for equal browning. Allow to cool for a minute then dice into bite-sized pieces.
Warm the corn, and black beans (I used the microwave because I was very short on time).
Assembly at our house occurs at the table with each person adding and building it the way they want. Mine starts with lettuce, then I add chicken, corn, black beans, olives, tomatoes, and cheese. Top it all with the chipolte ranch dressing. Grab a handful of tortilla chips and crush them in your hands over the top. Enjoy!
Tuesday, September 23, 2014
Sunday, January 27, 2013
Gluten-Free
As of about three weeks ago I found out that I have several food allergies. Wheat, Rye, Barley, and Milk. I'm trying to stay positive about all the changes I've had to make, but I have to admit there are some days where I just want my familiar favorites. I'm rededicating this blog to my ups and downs as I explore cooking and baking gluten-free.
I have had some successes so far, I've made a fairly decent bread....still very different from what I'm used to (I used to grind my own wheat to make whole wheat bread). But, it was at least sturdy enough to make a peanut butter and strawberry jam sandwich. I've made some brownies from a mix and brownies from my own gluten-free flour mix. The homemade brownies were hands-down better than the mix.
I want to use this as a chronicle in my journey of a gluten-free lifestyle. I'll post recipes that I've enjoyed, and hopefully I'll start tweaking some of my old favorites so that my family can still enjoy them.
I have had some successes so far, I've made a fairly decent bread....still very different from what I'm used to (I used to grind my own wheat to make whole wheat bread). But, it was at least sturdy enough to make a peanut butter and strawberry jam sandwich. I've made some brownies from a mix and brownies from my own gluten-free flour mix. The homemade brownies were hands-down better than the mix.
I want to use this as a chronicle in my journey of a gluten-free lifestyle. I'll post recipes that I've enjoyed, and hopefully I'll start tweaking some of my old favorites so that my family can still enjoy them.
Thursday, September 24, 2009
Buckeye Brownines
I love desserts and chocolate, but I prefer to have my chocolate made into something like cake or brownies. I already have my favorite brownie recipe that I've been relying on since I first started baking. Nothing tops it. I don't know why either. I've tried lots and lots of variations and new brownie recipes, but this is my fall back. The consistency is just what I expect and it's rich, but not too much, and the texture is chewy but not too gooey. Does any of that make any sense?
Anyway, getting back to my initial review......this new brownie recipe I found called for a boxed mix and that is one of my pet peeves. I hate brownie mixes....they never taste the way I want. So it was natural for me to use my favorite recipe for brownies and then use their yummy topping.
These brownies were a big hit at my house. I have a bunch of peanut butter lovers here and they all raved and praised this new development. So, I'm sure they'll be requested again. I got this recipe from a Gooseberry Patch mailer and I enjoy most of their stuff, so I was pretty sure this would be sure bet as well.
Buckeye Brownies
Brownies:
1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs
12 tablespoons dutch processed cocoa
1 1/2 cups flour
Preheat oven to 350 degrees. In a saucepan, melt butter and chocolate. Remove from heat and add remaining ingredients. Pour into greased 9x13 inch pan. Bake at 350 degrees for about 30 minutes. Allow to cool.
Topping:
1 cup creamy peanut butter
2 cups powdered sugar
1/2 cup plus 6 tablespoons softened butter, divided
6 ounces semi-sweet chocolate chips
In a mixing bowl, combine peanut butter, powdered sugar and 1/2 cup of softened butter. Mix until smooth and spread evenly onto cooled brownies. Place in the fridge for 30 minutes to 1 hour.
In a microwave-safe bowl, add 6 tablespoons butter with chocolate chips. Microwave on high for one minute and stir. Continue microwaving in 30 second intervals, stirring after each time, until mixture is smooth and combined.
Carefully pour chocolate mixture over the top of the peanut butter mixture (Too much spreading will combine the peanut butter mixture and chocolate together) and place back in the fridge to cool for 30 minutes to 1 hour to allow chocolate to set.
Anyway, getting back to my initial review......this new brownie recipe I found called for a boxed mix and that is one of my pet peeves. I hate brownie mixes....they never taste the way I want. So it was natural for me to use my favorite recipe for brownies and then use their yummy topping.
These brownies were a big hit at my house. I have a bunch of peanut butter lovers here and they all raved and praised this new development. So, I'm sure they'll be requested again. I got this recipe from a Gooseberry Patch mailer and I enjoy most of their stuff, so I was pretty sure this would be sure bet as well.
Buckeye Brownies
Brownies:
1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs
12 tablespoons dutch processed cocoa
1 1/2 cups flour
Preheat oven to 350 degrees. In a saucepan, melt butter and chocolate. Remove from heat and add remaining ingredients. Pour into greased 9x13 inch pan. Bake at 350 degrees for about 30 minutes. Allow to cool.
Topping:
1 cup creamy peanut butter
2 cups powdered sugar
1/2 cup plus 6 tablespoons softened butter, divided
6 ounces semi-sweet chocolate chips
In a mixing bowl, combine peanut butter, powdered sugar and 1/2 cup of softened butter. Mix until smooth and spread evenly onto cooled brownies. Place in the fridge for 30 minutes to 1 hour.
In a microwave-safe bowl, add 6 tablespoons butter with chocolate chips. Microwave on high for one minute and stir. Continue microwaving in 30 second intervals, stirring after each time, until mixture is smooth and combined.
Carefully pour chocolate mixture over the top of the peanut butter mixture (Too much spreading will combine the peanut butter mixture and chocolate together) and place back in the fridge to cool for 30 minutes to 1 hour to allow chocolate to set.
Chicken Tortilla Soup
It's my favorite time of year! I love Autumn, I wouldn't mind one bit if it lasted a few extra months. It means I can bake freely again without heating up my house too much, I get to make soups, and I can drink hot cocoa every morning without weird looks from my spouse (I love you babe!). I tried out this new recipe for a Crockpot soup, which appeals to me on so many levels.
1- It's done in the Crockpot, therefore I dump everything in and walk away. Heaven.
2- It's a little spicy, just right for a chilly day.
3- It's simple. Nothing fancy, but really tasty.
I've had this recipe stashed away for over a year, and I'm sorry I haven't made it before now. The next time you want something comforting and easy, give this a try.
Crockpot Chicken Tortilla Soup
1 can diced tomatoes with juice
1 packet enchilada sauce mix, I'm a fan of the McCormick brand
1 1/2 cups water
1 can tomato sauce
1 can cream of chicken soup
2 cups whole milk
2-3 boneless skinless chicken breasts (I used 2)
In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, and diced tomatoes on top of that.
Cook on low 4-6 hours. About 30 minutes before serving, take out the chicken and dice, add the diced chicken along with the heaping cup of frozen sweet corn and stir to combine. Allow to cook another 30 minutes.
Serve with sour cream, shredded cheddar cheese, lime, avocado, and/or tortilla chips.
1- It's done in the Crockpot, therefore I dump everything in and walk away. Heaven.
2- It's a little spicy, just right for a chilly day.
3- It's simple. Nothing fancy, but really tasty.
I've had this recipe stashed away for over a year, and I'm sorry I haven't made it before now. The next time you want something comforting and easy, give this a try.
Crockpot Chicken Tortilla Soup
1 can black beans, rinsed and drained
1 cup (heaping) frozen sweet corn 1 can diced tomatoes with juice
1 packet enchilada sauce mix, I'm a fan of the McCormick brand
1 1/2 cups water
1 can tomato sauce
1 can cream of chicken soup
2 cups whole milk
2-3 boneless skinless chicken breasts (I used 2)
In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, and diced tomatoes on top of that.
Serve with sour cream, shredded cheddar cheese, lime, avocado, and/or tortilla chips.
Sunday, August 30, 2009
Stuffed Zucchini
I have tried hundreds of zucchini recipes, and as it goes we stumble upon a success about one in every ten. This one is definitely a keeper. I've tried lots of different stuffed zucchini recipes in the past, most of them revolving around a tomato based sauce. This was a nice change and my husband even said he'd eat it again. That says more to me than anything since he's not a big zucchini fan to begin with. I found this on another food blog, and of course, I made a few changes, but I loved it and can't wait for more little zukes to be ready in my garden to make it again.
Stuffed Zucchini
Dutch Girl Cooking
1 tablespoon sour cream
1/4 teaspoon salt
1/2 tomato
1/4 teaspoon thyme
2 medium zucchinis
1/2 small onion
cheese
pepper
3-4 slices bacon
Parmesan cheese
Preheat your oven to 400 degrees.
Wash the zucchini and trim the ends. Slice the zucchinis in half length wise and spoon out the centers, leaving about 1/2 inch shell.
Now give the zucchini pulp a good chop, also chop half of a small onion and 1/2 a tomato while you’re at it. Only use 1/2 of the tomato or it will be to fluid. Add the chopped zucchini and tomato to a large bowl.
Sautee the onions in one tablespoon oil or butter. It’s ok for them to brown a little. When they’re done, add them to the zucchini and tomatoes.
Cook the bacon and drain on a paper towel to cool, then crumble and add it to the zucchini mixture.
Now (in no particular order), add 1/4 teaspoon thyme, 1/4 teaspoon salt, 1 heaping tablespoon sour cream, and a good pinch of pepper to the zucchini mixture.
Spray a 9x13" baking pan with non-stick spray and place the zucchini boats inside. With a spoon, fill the shells with the mix, and sprinkle some Parmesan cheese on top.
Place them in the preheated oven, and bake for about 25 minutes. Leaving them in the oven, turn on the broiler until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley on top and you’re done.
Stuffed Zucchini
Dutch Girl Cooking
1 tablespoon sour cream
1/4 teaspoon salt
1/2 tomato
1/4 teaspoon thyme
2 medium zucchinis
1/2 small onion
cheese
pepper
3-4 slices bacon
Parmesan cheese
Preheat your oven to 400 degrees.
Wash the zucchini and trim the ends. Slice the zucchinis in half length wise and spoon out the centers, leaving about 1/2 inch shell.
Now give the zucchini pulp a good chop, also chop half of a small onion and 1/2 a tomato while you’re at it. Only use 1/2 of the tomato or it will be to fluid. Add the chopped zucchini and tomato to a large bowl.
Sautee the onions in one tablespoon oil or butter. It’s ok for them to brown a little. When they’re done, add them to the zucchini and tomatoes.
Cook the bacon and drain on a paper towel to cool, then crumble and add it to the zucchini mixture.
Now (in no particular order), add 1/4 teaspoon thyme, 1/4 teaspoon salt, 1 heaping tablespoon sour cream, and a good pinch of pepper to the zucchini mixture.
Spray a 9x13" baking pan with non-stick spray and place the zucchini boats inside. With a spoon, fill the shells with the mix, and sprinkle some Parmesan cheese on top.
Place them in the preheated oven, and bake for about 25 minutes. Leaving them in the oven, turn on the broiler until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley on top and you’re done.
Tuesday, August 4, 2009
Cheesy Ziti
I made this wonderfully simple, yet very tasty pasta dish last night for dinner. I have some Italian food lovers at my house and hoped this would not disappoint. It was definitely a winner and I will be making it again.
I also apologize for the partially devoured pan picture I have to share. I'm lucky I remembered to take one at all.
Cheesy Ziti
2 Jars spaghetti sauce (I used Barilla Marinara and liked the results)
1 pound Ziti or Penne pasta (I used Penne)
1 pound Hamburger (I used 8 ounces, but I typically cut the meat in half on most recipes I make)
16 ounces lowfat cottage cheese
1/2 cup shredded parmesan cheese
2 tablespoons dried parsley
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3/4 teaspoon salt
8 ounces shredded mozzarella cheese
Cook noodles, drain, set aside. In a small bowl, mix the cottage cheese with the egg, parsley, garlic powder, oregano, 1/2 cup parmesan cheese, salt and pepper. Set aside.
In dutch oven brown hamburger, and drain. Add spaghetti sauce, and cooked pasta to the hamburger and mix well.
Spoon half of the mixture in a greased 9 x 13 inch pan. Spread the entire amount of the ricotta mixture over that, then top with the remaining pasta mixture. Top with the shredded mozzarella cheese. Bake at 350 for 30 to 40 minutes or until bubbly.
I also apologize for the partially devoured pan picture I have to share. I'm lucky I remembered to take one at all.
Cheesy Ziti
2 Jars spaghetti sauce (I used Barilla Marinara and liked the results)
1 pound Ziti or Penne pasta (I used Penne)
1 pound Hamburger (I used 8 ounces, but I typically cut the meat in half on most recipes I make)
16 ounces lowfat cottage cheese
1/2 cup shredded parmesan cheese
2 tablespoons dried parsley
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3/4 teaspoon salt
8 ounces shredded mozzarella cheese
Cook noodles, drain, set aside. In a small bowl, mix the cottage cheese with the egg, parsley, garlic powder, oregano, 1/2 cup parmesan cheese, salt and pepper. Set aside.
In dutch oven brown hamburger, and drain. Add spaghetti sauce, and cooked pasta to the hamburger and mix well.
Spoon half of the mixture in a greased 9 x 13 inch pan. Spread the entire amount of the ricotta mixture over that, then top with the remaining pasta mixture. Top with the shredded mozzarella cheese. Bake at 350 for 30 to 40 minutes or until bubbly.
Thursday, July 23, 2009
Beef Taquitos
I have been having an intense craving for taquitos lately. I saw a picture of some baked beef taquitos on a cooking blog I visit and couldn't wait to try them. I made several adjustments to the recipe, just because of my preferences, and the results were awesome. I will definitely be making these again soon.
Beef Taquitos
Delicious Dishes- with some adjustments
2 pound eye of round roast
1 teaspoon each of garlic powder, chili powder, and cumin
1/2 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) can tomato sauce
1/3 cup water
8 ounces cream cheese, softened and cubed
2 tablespoons butter, melted
corn tortillas
Place the roast in the crock pot and season with spices. Mix tomato sauce and water together and pour over the top. Cover and cook on low for 4 to 6 hours.
When meat is falling apart, shred it, removing any large pieces of fat, then let it cook on low for another 20 minutes.
Add the cream cheese and mix until well-combined.
Microwave corn tortillas in between damp paper towels until they are very pliable, about 2 minutes. Spoon some meat mixture onto each tortilla and roll. Place seam-side down on a cookie sheet sprayed with cooking spray. While you're working on rolling up each tortilla, keep the already-rolled ones covered with a damp kitchen towel or paper towel, otherwise they will dry up and start to crack.
Brush the tops of each tortilla with melted butter, then sprinkle with coarse salt. Bake at 375 until tortillas are golden brown and crispy. Serve with sour cream and guacamole for dipping.
Beef Taquitos
Delicious Dishes- with some adjustments
2 pound eye of round roast
1 teaspoon each of garlic powder, chili powder, and cumin
1/2 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) can tomato sauce
1/3 cup water
8 ounces cream cheese, softened and cubed
2 tablespoons butter, melted
corn tortillas
Place the roast in the crock pot and season with spices. Mix tomato sauce and water together and pour over the top. Cover and cook on low for 4 to 6 hours.
When meat is falling apart, shred it, removing any large pieces of fat, then let it cook on low for another 20 minutes.
Add the cream cheese and mix until well-combined.
Microwave corn tortillas in between damp paper towels until they are very pliable, about 2 minutes. Spoon some meat mixture onto each tortilla and roll. Place seam-side down on a cookie sheet sprayed with cooking spray. While you're working on rolling up each tortilla, keep the already-rolled ones covered with a damp kitchen towel or paper towel, otherwise they will dry up and start to crack.
Brush the tops of each tortilla with melted butter, then sprinkle with coarse salt. Bake at 375 until tortillas are golden brown and crispy. Serve with sour cream and guacamole for dipping.
Subscribe to:
Comments (Atom)
