Tag Archives: dijon

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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Goat Cheese, Beet, and Sunflower Salad

One of my favorite vegetables is the beet.  I think it is the woody taste that I love; it just tastes so hearty.  This week, I roasted my own beets and made a goat cheese, beet, and sunflower seed salad.  The sunflowers added a nice taste and texture, as did the honey dijon vinaigrette I made.  A great fall lunch!  Note:  This recipe makes four salads!

Goat Cheese, Beet, and Sunflower Salad

Pieces:

  1. 4 beets, either red or yellow
  2. 4 cups baby spinach leaves
  3. one half cup sunflower seeds
  4. 8 tbsp. goat cheese
  5. 1 tbsp. olive oil
  6. 3 tbsp. white wine vinegar
  7. 1 tbsp. honey
  8. 2 tbsp. dijon mustard
  9. salt and pepper

Process:

  1. Peel the skin off the beets and slice them into rounds.
  2. On a cookie sheet, place the beet rounds and sprinkle with salt and pepper.
  3. Bake the beets at 375 for about 45 minutes, until soft.
  4. Wash and dry the spinach.
  5. To make the vinaigrette, combine the olive oil, white wine vinegar, honey, dijon mustard, and a sprinkle of salt and pepper.  Shake or stir well to combine.
  6. In a large bowl, place spinach leaves and top with roasted beets, 2 tbsp. goat cheese, one eighth of a cup of sunflower seeds.  Dress with the vinaigrette.
  7. Enjoy cold!

Happy Allergy Free Eating!

 

 

 

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Boyfriend Chicken

When I was in high school, my mom knew how important it was to impress my then current boyfriend when he came over.  She also knew the easiest way to impress was with a homecooked meal.  (Without saying it, she showed me that a way to a man’s heart is through his stomach!)  So, she made this simple-yet-delicious chicken recipe that became fondly known in my house as “Boyfriend Chicken.”  Well, now she makes it gluten free!

Boyfriend Chicken

Marinate 4 chicken breasts in dijon mustard and white wine.  There are no measurements for this, just use enough to cover the chicken breasts.  Let them sit for at least an hour, long enough for the chicken to get tipsy. 🙂

Cover each marinated chicken breast in corn flake crumbs, so each has a substantial coating on it.

In a skillet, pour enough olive oil to coat the bottom of the pan.

Heat the oil for a few minutes to get it hot.

Carefully place each coated chicken breast in the hot, oiled pan.

Cover and let simmer for about 10-12 minutes per side, until chicken is cooked through.

Serve with a shake of your favorite herbs on top (oregano, parsley, or dill) and a squeeze of lemon juice.

Happy Allergy Free Eating, boys!

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