Tag Archives: corn

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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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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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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BBQ Tofu Salad

I usually make my lunches for the week on Sundays, and usually make the same thing for the entire week.  I can put it together in the morning and don’t have to think about it because the prep work is already done.  This week, I made a BBQ Tofu Salad and it was SO good!  If you don’t like tofu, you could easily make this recipe with chicken.  It could also make for a healthy weeknight dinner.

BBQ Tofu Salad

Pieces:

  1. one package of cubed tofu, drained
  2. 4 tbsp. your favorite BBQ sauce + 1 tbsp. for dressing
  3. one can black beans, drained
  4. 1.5 cups frozen corn
  5. 2 tbsp. chili powder
  6. juice of one lime + 2 tsp. for dressing
  7. 2 tsp. lime zest
  8. 5 plum tomatoes (1 for each salad)
  9. one package of spring lettuce mix with herbs (more than enough for whole week)
  10. avocado slices (optional)

Process:

  1. Drain the tofu very well.
  2. In a large sauté pan, add the tofu and 4 tbsp. of your favorite BBQ sauce.  Saute the tofu over medium heat in the BBQ sauce until it starts to get crispy.
  3. In another large sauté pan, add the drained black beans and corn.  Add the lime juice, chili powder, and lime zest.  Stir the corn and beans on medium heat for 15 minutes.
  4. To make each salad, make a large bed of lettuce.  Top with corn and bean mixture, BBQ tofu, sliced tomato, and sliced avocado (if you wish).  Dress with extra 1 tbsp. of BBQ sauce and extra 2 tsp. lime juice.
  5. Enjoy!

BBQ tofuHappy Allergy Free Eating!

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Curry Chicken Braised in Coconut Milk

I LOVE curry chicken… the kind from your favorite local Thai restaurant.  I love the color, flavor, and the sauce that just goes perfectly over white rice.  Here is my first attempt at my own version.  Not perfect, but decent flavor.  I want to try again soon… any suggestions are welcomed!

Curry Chicken Braised in Coconut Milk

Pieces:

  1. 4 chicken thighs
  2. 2 tbsp. olive oil
  3. 2 tbsp. rice vinegar
  4. salt and pepper
  5. one half of an onion, diced
  6. 5 tbsp. yellow curry powder
  7. 2 tbsp. chili powder
  8. 1 tbsp. ginger
  9. 3 tbsp. brown sugar
  10. 1 tbsp. dried parsley
  11. 1 cup frozen corn
  12. 1 cup frozen snap peas
  13. 2 cups frozen pepper strips
  14. 1 can lite coconut milk
  15. 1 tbsp. lime zest

 

Process:

  1. In a large sauté pan, add the oil, rice vinegar, and diced onion on medium heat.  Stir for a few minutes to get hot.
  2. Add the chicken thighs.  Season with salt and pepper.  Crisp each side about 3 minutes, just to get the chicken browned.
  3. Add the curry powder, chili powder, ginger, parsley, and brown sugar to evenly to each side of the chicken.
  4. Add the corn, snap peas, pepper strips, and coconut milk.
  5. Cover and let simmer about 20 minutes, until chicken cooks through.
  6. Serve hot, over rice, and with grated lime zest on top.

curry chicken

 

Happy Allergy Free Eating!

 

 

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Orange Paprika Drummies

Sunday afternoons are when I clean the house, make lunches for the week, and enjoy some time to gear up for the always busy week.  I do love cooking, but sometimes I also love just throwing some ingredients in the crockpot and letting it simmer while I enjoy my Sunday afternoon.  So this week, I did just that.  The result was a delicious Sunday night dinner with very little effort!

Orange and Paprika Drummies

Pieces:

  1. 10 chicken drumsticks
  2. 1 cup gluten free chicken broth
  3. 2 tsp. chopped garlic
  4. juice of one orange plus 2 tbsp. orange zest
  5. one quarter cup gluten free soy sauce
  6. 2 tbsp. smoked paprika
  7. salt and pepper
  8. white rice, cooked to package directions
  9. one cup frozen peas
  10. one cup frozen corn

Process:

  1. In the crockpot, lay the chicken drumsticks in the chicken broth and smother the drummies with the garlic, orange juice, orange zest, soy sauce, smoked paprika, and salt and pepper.
  2. Cook on high for 3 hours.
  3. When the chicken is almost done, cook white rice according to package directions.
  4. When the rice is just about done cooking (with about 1-2 minutes left), add the frozen peas and corn and cook them in the rice.
  5. Serve the rice, corn, and peas in a bowl and top with the chicken drumsticks.

photo

 

Happy Allergy Free Eating!

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Red Pepper and Corn Salad: 3 ways

While thinking of new fresh summer veggie combinations, I started cooking with corn and roasted red pepper.  I really love the combination!  It is so much cheaper to roast your own red pepper than buying the jarred kind… and really easy.  This week, I roasted my own red peppers, chopped them up, added them to some frozen corn, and came up with three great side dishes!

To roast red peppers:

  • Cut the red peppers lengthwise, into fourths.  That is, cut around the core.
  • Lay each slice on a cookie sheet, with the skin facing up.
  • Lightly drizzle with olive oil, or mist with olive oil.
  • Lightly sprinkle salt and pepper.
  • Bake at 375 degrees for about 40 minutes, until the edges begin to char.
  • Let them cool, then peel off the skin with your fingers.  It should peel off easily.

Using the freshly roasted red peppers, I chopped them into small bit sized pieces.  I then added the red pepper pieces to a bag of frozen corn, in a large pan.  Heat over medium for about 20 minutes, until the corn thaws and heats.

Add your favorite add ins, and you have a great summer salad!

Corn and red pepper with goat cheese and dill.

Corn and red pepper with avocado and chick peas.

Corn and red pepper with spicy cajun sausage.

Happy Allergy Free Eating!

 

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Crockpot Burrito Bowls

The corn tortilla is a small round mystery to me.  I love going out for Mexican food because corn tortillas are gluten free.  In restaurants, the corn tortillas are an easy alternative to flour ones.  But at home, I find that they just fall apart.  So, I attempted one dish served two different ways to see which was best for the corn tortilla.  Turns out, the bowl shape was best!

Crockpot Burrito Bowls

Pieces:

  1. one pound chicken tenderloins
  2. one half of an onion, chopped
  3. 2 peppers chopped, whichever colors are your favorite
  4. 4 tbsp. green verde sauce (I used a jar version found in the ethnic food section), plus about 2 tbsp. more for dressing
  5. 3 tsp. cumin
  6. one bag of frozen corn
  7. one can of black beans, drained
  8. juice of one lime
  9. 1 tsp. red chili flakes

Process:

  1. In the crockpot, put the chicken, onion, peppers, 1 tsp. cumin, and 4 tbsp. green verde sauce.
  2. Cook on high for 2.5 hours.
  3. When the chicken is done, take it out of the crockpot and shred with two forks.
  4. In a saute pan over medium heat, combine the corn, beans, 1 tsp. cumin, and lime juice.  Cook just until heated through.
  5. To serve, you can wrap the chicken mixture in a corn tortilla with an extra sprinkle of cumin and red pepper, place over a bed of corn and beans, and spread green verde sauce on top.  Or, you can line a bowl with a corn tortilla, place corn and beans in it with the chicken mixture on top, and then dress with green verde sauce and a sprinkle of cumin and red pepper.

In a wrap.

In a bowl.

Happy Allergy Free Eating!

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Spring Rolls

Inspired by gluten free rice products found in Asian cuisine, I took on the challenge of making Spring Rolls in rice wrappers.  I made them with veggies, although putting grilled chicken in them would be just as good.  I think I got the basic wrap down, but it will definitely take more practice to master.  Those rice wrappers are tough!  Overall, the flavor was really delicious… I think it was a combination of all the ingredients an totally worth it!  I will definitely make these again.

Spring Rolls

Pieces:

  1. rice wrappers (I found them at a local Asian market)
  2. one yellow pepper, chopped into long thin strips
  3. one orange pepper, chopped into long thin strips
  4. one cucumber, peeled and chopped into long thin strips
  5. one cup frozen corn, defrosted
  6. one cup frozen edamame beans, defrosted
  7. half of an avocado, cut into pieces
  8. half of a cup of gluten free soy sauce
  9. juice of one orange
  10. juice of one lemon
  11. juice of one lime
  12. 1 tbsp. ginger
  13. 1 tsp. cumin
  14. 2 tbsp. chopped basil
  15. 2 tbsp. chopped cilantro
  16. 2 tbsp. chopped parsley

Process:

  1. Chop the peppers, cucumber, avocado, and defrost the corn and edamame.
  2. In a bowl, mix together the soy sauce, orange juice, lemon juice, lime juice, ginger, and cumin.
  3. Chop the basil, cilantro, and parsley and set aside.
  4. Fill a large saute pan with warm water.
  5. Dip each rice wrapper in the water for 13 seconds (the magic number!) and place on a plate.  Pat dry with a paper towel.
  6. At the bottom edge of the wrapper, place the peppers, cucumber, avocado, corn, and edamame.  Sprinkle with chopped herbs.  Drizzle one teaspoon of sauce over the mixture.
  7. Fold in the sides of the wrapper, then wrap up like a burrito.
  8. Eat as is, or dip in more sauce.  Enjoy!

 

 

Happy Allergy Free Eating!

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Sizzzzling

Last week, I made fajitas at home and never had a chance to share them!  I like making fajitas at home because you can add so much variety to them and really personalize your favorite flavors.  I am also finding that ethnic foods fit well with my diet, so fajitas were a great weeknight meal for me.

First I made Smokey Corn and Beans:

Pieces:

  1. one can of drained black beans
  2. one half bag of frozen corn
  3. juice of one half of a lime
  4. 3 tbsp. smoked paprika
  5. a few handfuls of torn parsley

Process:

  1. In a large pan, add the beans, corn, lime juice, and paprika.
  2. Cover and put over medium heat.  Stir every few minutes, until warmed through.
  3. Toss with a few handfuls of torn parsley.
  4. Serve on the side of fajitas, or right in the tortilla!

 

Then I sauteed chicken tenders and sliced green pepper and onions in a large saute pan with some olive oil.  I added about 3 tbsp. lime juice, 2 tbsp. cumin, a sprinkle of salt, pepper, and garlic salt.  Stir and cover for about 10 minutes, until chicken is cooked through and pepper and onions are tender.

To assemble fajitas, I used warm white corn tortillas topped with smokey corn and beans, chicken with peppers and onions, mild salsa, and guacamole.  So tasty, I couldn’t stop at just one!  Ole!

Happy Allergy Free Eating!

 

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