Tag Archives: lemon pepper

Pouch Potatoes

I love trying new ways to cook potatoes.  They go with any meal, are easy to flavor, and can be cooked in so many different ways.  Here, I tried steaming the potatoes in an aluminum foil pouch that I baked in the oven.  I imagine you could do the same thing on the grill.  This recipe is also very open to different flavors by just changing what goes into the pouch.  Instead of rosemary and olive oil… try paprika and chili powder, or dijon mustard and lemon thyme, or even citrus zest!

Pouch Potatoes

Pieces:

  1. one to two pounds small red potatoes
  2. 3-4 sprigs fresh rosemary
  3. 2 tbsp. olive oil
  4. 2 tbsp. vegan butter
  5. 2 tsp. salt
  6. 2 tsp. lemon pepper

Process:

  1. Cut the potatoes into quarters, or bite sized.
  2. Using a large piece of aluminum foil, create a pouch by putting the potatoes on top of the foil.  Then sprinkle the olive oil, butter, salt, pepper, and rosemary on top and fold up the sides of the foil.
  3. Bake at 375 for about 25 minutes, or until fork tender.  You could also steam on the grill, keeping the lid to the grill closed.
  4. Serve hot!

pouch potatoes

Happy Allergy Free Eating!

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Fancy BLoT

My childhood summers consisted of many trips up to Maine beaches, which always also included Maine lobster.  YUM!  So to me, nothing says summer more than some red hot lobster.  After a very filling recent lobster dinner, I took some leftovers and made a Fancy BLT open sandwich the next day.  Even better the second day!

Fancy BLT

Pieces:

  1. the leftover claw and tail meat of 1 lobster
  2. 2 slices bacon
  3. 15-20 cherry tomatoes
  4. 1 tbsp. (vegan) mayo
  5. 2 celery stalks
  6. 1 tsp. lemon pepper
  7. 2 slices of your favorite gluten free bread
  8. 1 tbsp. vegan butter

Process:

  1. Strip the claw and tail of the lobster to get all possible meat.  Shred with your fingers or a fork and put into a bowl.
  2. Cut the bacon into small bite sized pieces and saute on medium heat for about 5-7 minutes, until crispy.
  3. Slice the cherry tomatoes into quarters.
  4. Chop the celery into the same size pieces as the tomatoes.
  5. Add the sauted bacon, cherry tomatoes, celery, lemon pepper, and mayo to the lobster meat and stir to combine. 
  6. Toast and butter the bread to your liking.
  7. Create an open sandwich by scooping lobster salad on the toast.
  8. Enjoy!

lobster blt

Happy Allergy Free Eating!

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King’s Potato Pie

This winter is really dragging for me… 60 inches of snow in one season is a bit much.  In order to enjoy some part of the winter, I have still been cooking some hearty meals before springtime supposedly hits.  This week, I made sheperd’s pie… but obviously couldn’t eat the traditional dough crust on top, so I added my own gluten free twist!  The base is mashed potatoes, the middle is meat and veggies, and the top is crispy potatoes.

King’s Potato Pie

Pieces:

  1. 5-6 russet potatoes, peeled and chopped into one inch cubes
  2. 3 tbsp. vegan butter
  3. one cup coconut milk (I promise it has NO coconut flavor!)
  4. 3 tsp. lemon pepper
  5. 3 tsp. garlic salt
  6. 5 carrots, peeled and sliced into rounds
  7. one pound ground beef
  8. one cup frozen peas
  9. one quarter cup red wine vinegar
  10. one extra russet potato, washed but not peeled
  11. an olive oil mister
  12. 1 tbsp. dried parsley

Process:

  1. Peel and chop the 5-6 russet potatoes into one inch cubes.
  2. Boil several inches of water in a large pan.  Add the potatoes and boil until fork tender.  Drain.
  3. Put the potatoes back into the large pan.  Add the butter, coconut milk, 1 tsp. lemon pepper, 1 tsp. garlic salt.  Mash until desired consistency.
  4. In a large sauté pan with a half inch of water, simmer the carrot rounds just until tender. Drain any extra water.
  5. Add the ground beef, peas, red wine vinegar, 1 tsp. lemon pepper, 1 tsp. garlic salt.
  6. Saute until the beef is cooked through.  Drain any extra liquid.
  7. In a large baking dish, spread the mashed potatoes.  Layer the beef mixture on top.
  8. On top of the beef mixture, use a mandolin to shave potato slices from the extra russet potato.  Cover the beef mixture evenly with potato slices.
  9. Using an olive oil mister, spray the potato slices lightly with oil so they will crisp.
  10. Sprinkle 1 tsp. lemon pepper, 1 tsp. garlic salt, and dried parsley on top.
  11. Bake at 350 degrees about 20 minutes, until potatoes crisp on top.
  12. Serve hot.

king pie 1

Layer 1

king pie 2

Layer 2

king pie 3

Layer 3 and final king’s potato pie!

Happy Allergy Free Eating!

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Lemon Pepper Chicken over Pea Risotto

When I feel like something hearty for dinner, I tend to think of rice and pasta.  Risotto is a great alternative to pasta and is gluten free because it is really a rice.  And, you can come up with so many different variations!  This week, I sautéed a lemon pepper chicken breast and put it over risotto mixed with peas and lemon zest.  It was a great hearty winter meal, and gave great leftovers.

Lemon Pepper Chicken over Pea Risotto

Pieces:

  1. 1 cup risotto rice, cooked according to package directions
  2. 3 cups gluten free chicken broth
  3. 2 tbsp. minced shallots
  4. 2 tbsp. vegan butter
  5. 2 cups frozen peas
  6. 2 tbsp. lemon zest
  7. 2 chicken breasts
  8. 2 more tbsp. vegan butter
  9. 3 tbsp. lemon juice
  10. one half cup white wine
  11. 3 tbsp. freshly chopped parsley
  12. 1 tbsp. lemon pepper
  13. pinch of sea salt
  14. a pinch more fresh parsley and lemon zest for garnish

Process:

  1. In a large pan, combine the vegan butter and minced shallot.  Saute for about 3 minutes.
  2. Add the risotto rice and sauté for 2 minutes.
  3. According to package directions, slowly add the gluten free chicken broth, one half cup at a time, continuing to stir until all of the broth has been absorbed by the rice.
  4. When the risotto rice has just a few minutes left to cook, add the frozen peas and lemon zest.  Continue to stir until done.
  5. While the risotto is cooking, put the chicken breasts in another sauté pan with 2 tbsp. vegan butter.  Saute each side for 2 minutes, just until each side is browned.
  6. Add the lemon juice, white wine, parsley, lemon pepper, and salt.  Cover and let simmer for about 20 minutes, until chicken is cooked through.  If you notice the chicken starting to get dry, add more wine or gluten free chicken broth
  7. Serve chicken over lemon pea risotto, garnish with fresh parsley and lemon zest and enjoy!

leom pea risotto

Happy allergy free eating!

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Honey Goat Cheese Dressing

I love reading menus, naturally.  I get ideas on what I can make in my own kitchen, and often find combinations that I haven’t thought of yet.  Recently, I went to a local gluten free pizza place and read through their salad offerings.  They had a beet said with goat cheese that sounded delicious (I LOVE beets)… but I instantly shook my head and told myself to save the $8 because I knew could make my own version.  So here goes!

Beets with Honey Goat Cheese Dressing

Pieces:

  1. 2 tbsp. goat cheese
  2. 2 tbsp. olive oil
  3. 1 tbsp. white wine vinegar
  4. 1 tbsp. lemon pepper
  5. pinch of salt
  6. 1 tbsp. honey
  7. 1 tsp. dried or fresh parsley
  8. 1 can beets, drained
  9. one quarter cup chopped walnuts

Process:

  1. In a bowl or salad dressing canister, combine the goat cheese, olive oil, white wine vinegar, lemon pepper, salt, honey, and parsley.  Use a fork to stir and combine until creamy.
  2. Drain beets and plate. (You could also put over a bed of lettuce for a greener salad.)
  3. Top the beets with the dressing and a sprinkle of walnuts.
  4. Enjoy!

beets

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Crispy Garlic Potatoes

My mom makes these perfectly crisped potatoes that are a great side to any meal, so I had to try them myself!  Potatoes are a great base that you can add so many different flavors to.  Here, I used garlic salt, lemon pepper, and paprika.  Great flavor combination!

Crispy Garlic Potatoes

Pieces:

  1. one bag of small white potatoes
  2. 3 tbsp. olive oil
  3. 1 tbsp. garlic salt
  4. 1 tbsp. lemon pepper
  5. 1 tbsp. smoked paprika
  6. 1 tbsp. dried rosemary

Process:

  1. Wash the potatoes and cut each one in half.
  2. Steam them… either in a steamer or with a steamer insert and covered over boiling water.  Steam about 8 minutes, until fork tender.
  3. Let them cool and dry out.  The drier the better.  (Mom is right about this… secret step to getting them crispy.)
  4. Coat a large saute pan with the olive oil over medium high heat.  Let the oil heat for 1-2 minutes.
  5. When the potatoes are very dry, put them in the large saute pan with the olive oil.
  6. Add the garlic salt, lemon pepper, paprika, and rosemary.
  7. Stir every couple minutes until they get to desired crispness, about 8-10 minutes.

Happy Allergy Free Eating!

 

 

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Spring has sprung… time for pesto!

Happy spring to all those enjoying these wonderfully warm days!  In my mind, winter is officially over… but I will only bring out the flip flops one day at a time until we all really believe it.

In the summertime, I enjoy making pesto with fresh basil.  Basil is available this time of year, but it is not as good as it is in the summer… so I made Spring Pesto.  Spring Pesto uses a basil base, but other in season ingredients to boost its flavor.  It is very rich and easy to make.

Spring Pesto

Pieces:

  1. 1 cup basil leaves
  2. one quarter cup chopped walnuts
  3. one half of an avocado
  4. 1 cup spinach leaves
  5. 3 tbsp. olive oil
  6. one quarter cup non dairy creamer
  7. one half tsp. garlic salt
  8. 1 tsp. lemon pepper

Process:

  1. Combine all ingredients in a food processor.
  2. Chop on high until well blended.

Normally, pesto is served on pasta.  Instead, I stuffed chicken breasts with red peppers and smothered them with the pesto.  Then I baked them at 375 degrees for about 35 minutes, until done.  Delicious!

Happy Allergy Free Eating!

 

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Chicken Piccata

Lemon pepper has become my new favorite spice in the kitchen… on salads, in breakfast, on chicken… the possibilities are endless.  Fresh and easy to find, it is a great spice to use to add some great flavor to any dish.  Here, I used it in Traditional Chicken Piccata.

Chicken Piccata

Pieces:

  1. 2 chicken breasts
  2. one quarter cup gluten free flour
  3. 1 tbsp. vegan butter
  4. 2 tbsp. olive oil
  5. one half cup white wine
  6. one half cup gluten free chicken broth
  7. juice of two lemons
  8. 2 tbsp. lemon pepper
  9. 3 tbsp. chopped parsley
  10. 2 tbsp. capers, drained

Process:

  1. In a large saute pan, heat the butter and olive oil over medium heat.
  2. Put the flour in a large bowl, and dredge each chicken breast into the flour, covering both sides.
  3. Place the floured chicken breasts into the heated saute pan.
  4. After 3 minutes (or until the bottom of the chicken starts to brown), flip the chicken breasts and cook another 3 minutes.
  5. Remove the chicken from the pan.  Add the wine, chicken broth, and lemon juice.  Stir a few times, scraping up the browned bits from the bottom of the pan.
  6. Put the chicken back in the pan.
  7. Sprinkle the lemon pepper, and 2 tbsp. chopped parsley over the chicken.  (I also add the drained lemons to the pan for added flavor.)
  8. Cover and let simmer about 15 minutes, until chicken is cooked through.
  9. Serve with capers and remaining chopped parsley on top.

Happy Allergy Free Eating!

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Lemon Pepper Crockpot Chicken

Not wanting to put too much time into cooking this week because of a busy schedule, I busted out the crockpot.  So easy, quick, and minimal effort.  I don’t usually use the crockpot during the week because my school schedule starts so early, and the food ends up sitting for a little longer than it should.  But I did use it this week for a homemade Lemon Pepper Chicken… and I have a few suggestions on how I would do this differently again.

Lemon Pepper Crockpot Chicken

Pieces:

  1. 3 chicken breasts (although thighs would probably be better)
  2. one cup dry white wine
  3. 2 cups gluten free chicken broth
  4. 2 tbsp. dijon mustard
  5. 2 sprigs each of fresh rosemary and thyme (although dried would be fine, too)
  6. 1 tbsp. chopped garlic
  7. 3 tbsp. lemon pepper
  8. 2 cups rice
  9. one half package frozen peas
  10. 2 tbsp. olive oil
  11. 2 tbsp. champagne vinegar
  12. 2 tbsp. honey
  13. 2 more tbsp. lemon pepper

Process:

  1. Combine the chicken, wine, broth, mustard, rosemary, thyme, garlic, and 3 tbsp. lemon pepper in the crockpot.
  2. Cook on low for 7 hours. 
  3. When the chicken is almost done, cook 2 cups rice according to package directions.
  4. When the rice is just about done, add the frozen peas.  Cover and continue to simmer until the peas warm up and the rice is fully cooked.
  5. Make a vinaigrette by whisking together the oil, vinegar, honey, and rest of the lemon pepper.
  6. Serve the chicken over the rice, and drizzle the vinaigrette on top.

 

The few changes that I would make would be to use chicken thighs instead of breasts because they stay juicier for longer.  I would also not cook it for more than 8 hours, and not let it sit as long as I did, which was a few hours.  Nothing is worse than dry chicken!  Also, in this recipe, I used peas… which was not my original idea.  I did use broccoli, but it didn’t hold up in the crockpot and I had to improvise with frozen peas I had on hand!

Happy Allergy Free Eating!

 

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Simple Roasted Broccoli

Looking for simple dinners this week to ease back into the swing of things after the holiday, I baked a couple turkey breasts and wanted a smokey side to go with them.  So I made Simple Roasted Broccoli, flavored with 4 spices.  My smokey spice choices were a good combination with the turkey, and it was so easy to make!

Simple Roasted Broccoli

Pieces:

  1. one head of broccoli
  2. olive oil for misting/drizzling, about 1 tbsp.
  3. 1 tsp. smoked sea salt
  4. 1 tsp. lemon pepper
  5. 1 tsp. smoked paprika
  6. 1 tsp. chili powder

Process:

  1. Cut the stems off of the broccoli so only the florets remain.
  2. Spread out the broccoli florets on a cookie sheet.
  3. Mist the broccoli with olive oil, or drizzle.  (I like misting because it lessens how much you use, and it spreads evenly.)
  4. Sprinkle the smoked sea salt, lemon pepper, smoked paprika, and chili powder over the florets.
  5. Bake at 375 degrees, about 20 minutes, until the florets start to brown and crisp.
  6. Serve hot.

Happy Allergy Free Eating!

 

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