May 9, 2013 · 8:11 pm

Mexican Chicken Casserole

I love Mexican Food, but often find that store bought corn tortillas often fall apart.  So, I tried to make a Mexican Chicken Casserole that I could have for dinner that didn’t need a corn tortilla.  I like the base that I created, but would definitely change a few things next time I make it.  Next time, I would add a little cilantro, salsa, and sliced avocado.  Then I think this recipe would really pop.  But here is take one…

Mexican Chicken Casserole Take One

Pieces:

  1. one pound chicken tenderloins
  2. one can diced tomatoes with green chilis
  3. one packet taco seasoning
  4. one can pinto beans, drained
  5. 2 cups frozen corn
  6. juice of one lime
  7. 1 cup white rice, cooked to package directions

 

Process:

  1. In the slow cooker, add the chicken tenderloins, diced tomatoes, and half of the taco seasoning.
  2. Cook on high for 3 hours.
  3. When the chicken is cooked through, use two forks to shred the chicken.
  4. Cook the rice to package directions.
  5. When the rice is just about done cooking, add the rest of the taco seasoning to it.
  6. While the rice is cooking, combine the drained beans, corn, and lime juice in a pan.  Saute on medium heat until beans and corn are hot.
  7. In a casserole dish, layer the rice, chicken mixture, and beans and corn on top.  Bake at 350 degrees for 15-20 minutes.
  8. Serve hot, and top with cheese if desired.

mexi casseroleHappy Allergy Free Eating!

 

 

 

 

 

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May 7, 2013 · 8:11 pm

BBLT Salad

I recently discovered a turkey bacon at Whole Foods that has 35 calories a slice, and has no nitrates or hormones… and it is nice and thick!  So I had to figure out how to use this great find in my lunches last week.  So here goes the Bean, Bacon, Lettuce, and Tomato Salad!  This recipe is enough to make a few salads.

Bean, Bacon, Lettuce, and Tomato Salad

Pieces:

  1. salad lettuce (about half a bag, washed)
  2. 2 cups cherry tomatoes
  3. 5-6 slices turkey bacon
  4. one can white beans, drained
  5. one half cup crumbled blue cheese (optional)
  6. 1 tbsp. herbed mayo (or substitute)
  7. 1 tbsp. olive oil
  8. 2 tbsp. white vinegar
  9. 1 tsp. garlic salt
  10. 2 tsp. lemon pepper
  11. 1 tsp. chili powder

 

Process:

  1. Slice the bacon into small pieces and sauté in a large skillet over medium heat, until desired crispiness.
  2. Drain the white beans.
  3. In a large bowl, plate 2 handfuls salad lettuce and add a handful of cherry tomatoes, about a quarter cup sauted bacon, two teaspoons crumbled blue cheese, and a quarter cup drained white beans.
  4. In a salad dressing shaker, combine and shake the mayo, olive oil, white vinegar, garlic salt, lemon pepper, and chili powder.
  5. Top salad with dressing and enjoy!

bblt saladHappy Allergy Free Eating!

 

 

 

 

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April 30, 2013 · 7:59 pm

Gluten Free Pizza!

One of the things I miss the most is pizza.  It is tough to find really good gluten free substitutes for pizza, and when you do, they are super expensive.  I wanted to try making a gluten free pizza at home, but have never made dough or bread before.  Lucky for me, after just a little searching, I found Namaste Foods gluten free dough!

pizza crustIt was $6.99 and makes two crusts!  Perfect and cost effective.  The directions are also very easy… just add oil and water, spread on a cookie sheet, bake, then add your favorite toppings and bake again!  I was so happy with this!

I followed the directions, which were easy and realistic, and then made my favorite kind of pizza… BBQ chicken.  I cut chicken tenders into bite sized pieces and sautéd them with some BBQ sauce until cooked through.  Then on the pizza crust, I put a layer of BBQ sauce, the chicken, some red and yellow peppers, red onion, a little mozzarella (I was willing to take the risk and reactions for my favorite pizza!) and some banana peppers.  Sweet and Spicy BBQ Chicken Pizza!  And ta da……

bbq pizza

My favorite pizza made at home and cost effective!  I think this is my new favorite weekend meal :)

Happy Allergy Free Eating!

 

 

 

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April 28, 2013 · 6:37 pm

Chicken with Bacon and Honey Caramelized Onions

Oh what a treat this meal was!  I was dreaming of a sweet and salty chicken dish, and this came together in my mind.  I bought good quality turkey bacon which came in thick slices and made the dish that much more hearty.  Hope you enjoyed it as much as I did.

Chicken with Bacon and Honey Caramelized Onions

Pieces:

  1. 4 slices good quality turkey bacon
  2. 2 chicken breasts
  3. 1 tsp. pepper
  4. 1 tsp. garlic salt
  5. one half of an onion, sliced into thin rounds
  6. 1 tbsp. olive oil
  7. pinch of regular salt
  8. 2 tbsp. water
  9. 2 tbsp. honey

 

Process:

  1. Season the chicken breasts with pepper and garlic salt.
  2. Wrap two pieces of turkey bacon around each chicken breast.
  3. Bake at 375 degrees about 30 minutes, until chicken cooked through.
  4. While the chicken is baking, caramelize the onions.  Put the olive oil in a sauté pan and heat on medium for 1 minute.
  5. Add the onion rounds and sauté for 2 minutes.
  6. Add the 2 tbsp. water and honey to the onions and cover.  Let simmer of medium-low heat, periodically stirring.
  7. Simmer onions for about 15-20 minutes, until soft and brown (caramelized).
  8. Place caramelized onions on top of cooked chicken and serve hot!

bacon onion chicken

Happy allergy free eating!

 

 

 

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April 23, 2013 · 7:23 pm

Chicken with Goat Cheese, Sundried Tomatoes, and Tarragon

Here is another recipe from my mom’s kitchen!  She is such a fabulous cook and I love sharing her creations with you.  Here is her latest delicious offering from Mom’s Kitchen.  Enjoy!

Chicken with Goat Cheese, Sundried Tomatoes, and Tarragon

Pieces:

  1. 2 oz goat cheese
  2. 2 Tablespoons chopped sundried tomatoes (in oil and drained)
  3. 2 Tablespoons chopped fresh tarragon leaves
  4. 1 lb boneless, skinless chicken breasts
  5. 1/2 to 1 teaspoon salt
  6. 1/2 to 1 teaspoon freshly ground pepper
  7. 1 to 2 ounces chopped or diced pancetta
  8. 1 Tablespoon olive oil
  9. 1 chopped shallot
  10. 1/2 cup gluten-free chicken broth
  11. 1/2 cup dry white wine

 

Process:

  1. Rinse and dry chicken breasts.  Salt and pepper each side and refrigerate for at least one hour.  
  2. Combine goat cheese, sundried tomatoes and tarragon in a small bowl and set aside to soften.  
  3. Heat a large skillet over medium heat.  
  4. Add olive oil and pancetta and cook until pancetta is crispy.  
  5. Remove pancetta with slotted spoon and set aside.  
  6. Add the chicken to the pan with the pancetta drippings.  
  7. Brown each side, about 3 minutes per side, may need to add bit more olive oil.  
  8. Add chicken broth and cook chicken, covered, @30 minutes, turning over half-way, till chicken is cooked through.  
  9. Remove the chicken from the pan.  
  10. Add the shallot and saute till soft.  
  11. Add the pancetta and deglaze the pan with the white wine, scraping up any brown bits.  
  12. Add the chicken back to pan and simmer till sauce is reduced by half. 
  13.  Plate chicken with shallots, pancetta and pan sauce.  Top with goat cheese mixture before serving. 

pancetta chicken

Happy Allergy Free Eating!

 

 

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April 21, 2013 · 7:07 pm

Ginger, Orange, Cashew Stir Fry

I love cooking and spending time in the kitchen, but sometimes weeknights are hard even for someone who loves to cook!  Stir fries are always quick and easy, and this one is particularly flavorful.  I made it vegetarian, but you can add your favorite protein… cubed chicken, steak, or tofu.  Also, these are my favorite flavors, but feel free to create your own and enjoy!  Just make sure the veggies don’t get too mushy… that can totally ruin a flavorful stir fry.  This recipe makes several meals.

Ginger, Orange, and Cashew Stir Fry

Pieces:

  1. one cup white rice, cooked to package directions
  2. 3 stalks celery, cut into small slivers
  3. 3 carrots, peeled and cut into small rounds
  4. one quarter cup diced white onion
  5. 1 tbsp. olive oil
  6. one red pepper, sliced into thin strips
  7. one green pepper, sliced into thin strips
  8. one cup frozen snap peas
  9. one cup frozen green peas
  10. one cup frozen corn
  11. one quarter cup gluten free soy sauce
  12. 3 tbsp. ground ginger
  13. 2 tbsp. honey
  14. 4 tbsp. orange zest
  15. one quarter cup chopped cashews

 

Process:

  1. Cook rice according to package directions.
  2. While rice is cooking, add sliced celery, carrots, and onion to a large sauté pan with 1 tbsp. olive oil.  Let them sweat for a few minutes and start to soften.
  3. Add the red and green pepper strips and continue to sauté just until veggies are barely soft.
  4. Add the snap peas, green peas, and corn.
  5. Add the soy sauce, ginger, honey, and orange zest.  Stir to combine.  Continue stirring until well combined and heated through.
  6. When just about done, add the cooked white rice and stir through.
  7. Top with chopped cashews and enjoy!

cashew stir fry

Happy Allergy Free Eating!

 

 

 

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April 18, 2013 · 7:00 pm

Strawberry Sunflower Salad

Summer is coming… strawberries are fresh and on sale at my grocery store!  Taking full advantage of the slightly warmer temperatures and fresh strawberries, I dreamed up this salad.  Perfect for a spring or summer lunch.

Strawberry Sunflower Salad

Pieces:

  1. two cups lettuce greens
  2. 4-5 strawberries, greens cut off and sliced into thirds
  3. one eighth of a cup of crumbled goat cheese
  4. one eighth of a cup of sunflower seeds
  5. 3 tbsp. dark chocolate balsamic vinegar

 

Process:

  1. Wash the lettuce and wash and cut the strawberries.
  2. In a large bowl, add the lettuce and top with strawberries, goat cheese, and sunflower seeds.
  3. Drizzle dark chocolate balsamic vinegar and enjoy!

strawberry goat salad

Happy Allergy Free Eating!

 

 

 

 

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April 16, 2013 · 6:10 pm

Potato Cobb Salad

After a few years, I have gotten to know my allergies pretty well.  I know that I am very sensitive to gluten and that I won’t risk it for any meal.  Dairy, on the other hand, I push around sometimes, but only with cheese.  I have found there just is no good enough substitute for cheese.  I have also heard that hard cheeses are easier for those with a dairy allergy to digest.  So, I know that goat cheese and I are friends… and this week I tried blue cheese.  In a small amount, we got along… and the intestinal side effects I could deal with.  So, here is a recipe for a great cobb salad that I made this week!  This recipe makes about 4 good sized salads.

Potato Cobb Salad

Pieces:

  1. 8 tiny white potatoes, cut into sixths
  2. 6-8 slices turkey bacon, cut into small pieces
  3. one fourth cup blue cheese crumbles
  4. one can corn niblets, drained
  5. 4 cups lettuce
  6. one small package cherry tomatoes
  7. 3 tbsp. olive oil
  8. 4 tbsp. white wine vinegar
  9. 2 tbsp. red onion, very finely diced
  10. 2 tbsp. Dijon mustard
  11. 1 tbsp. honey
  12. 1 tbsp. lemon pepper

 

Process:

  1. Cut the potatoes into sixths and steam them.  Steam just until fork tender, but not mushy.
  2. Drain the can of corn niblets.
  3. In a medium sauté the turkey bacon until desired crispness.
  4. On a plate, arrange lettuce and top with cherry tomatoes, potatoes, corn, turkey bacon, and blue cheese crumbles.
  5. To make Honey Dijon dressing, whisk together the olive oil, white wine vinegar, red onion, Dijon mustard, honey, and lemon pepper until combined.  Pour over the salad.
  6. Enjoy!

cobb saladHappy Allergy Free Eating!

 

 

 

 

 

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April 14, 2013 · 6:59 pm

Vanilla Pineapple Cocktail

This week is school vacation week and hopefully the real beginning of spring, so I celebrated with a spring cocktail!  Fresh and delicious for those extended sunlight nights.

Vanilla Pineapple Cocktail

Pieces:

  1. 1 oz. vanilla vodka
  2. one half cup pineapple juice
  3. juice of one half of a lime, plus a slice for garnish
  4. 3 drops grapefruit bitters
  5. ice

Process:

  1. Put all ingredients in a shaker and shake it up!
  2. Pour and enjoy.

 

vanilla pine lime cocktailHappy Allergy Free Eating!

 

 

 

 

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April 11, 2013 · 7:39 pm

Pasta Floren-bean

I had one of those crazy-get-home-late-and-don’t-know-what-to-make-for-dinner nights.  So, I looked in the cabinets and settled on just plain gluten free pasta with tomato sauce.  But then I looked a little deeper into the cabinets and decided to jazz it up a bit with some canned white beans, frozen spinach, and onion I had lying around.  It turned out wonderfully delicious!

Pasta Floren-bean

Pieces:

  1. one half box/bag of gluten free pasta (any size, any shape!)
  2. one half bottle tomato sauce
  3. one quarter of an onion, diced
  4. 2 cups frozen spinach
  5. one can drained white beans
  6. 2 tbsp. olive oil
  7. 1 tsp. dried oregano or parsley
  8. salt and pepper to taste

Process:

  1. Cook pasta according to package directions.
  2. While the pasta is cooking, sauté the diced onion in the olive oil over medium heat.
  3. When the onion is tender, add the spinach and drained white beans.  Sprinkle with dried oregano or parsley, and salt and pepper.
  4. Continue to sauté until spinach is cooked through.
  5. Add the jarred tomato sauce and stir to combine.
  6. When the pasta is done and drained, add your floren-bean sauce to the pasta and serve hot!

pasta florenbean

Happy Allergy Free Eating!

 

 

 

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