Category Archives: Dinner

Guilt Free Mushroom Gravy

I work in a town called Kennet Square PA which is also known as the mushroom capital of the country. Everything around town is mushroom themed. They even have an annual mushroom festival and mushroom ball drop for new years. Well I  was given a blend fresh very selective mushrooms and decided to be creative. Jay loved porcini sauce so I wanted to make a less guilty version.  He had it over gluten free pasta and loved it.

Ingredients:

4 Tbs Butter

1 Tbs Olive Oil

½ White Onion  (sliced)

4 Cloves Garlic (sliced)

1/3 Cup Chopped Parsley

½ Cup White Wine

1 Tbs Corn Starch

½ Cup Fat Free Half and Half

¼ Cup Skim Milk

1 ½ Pound Mushrooms ( I like to mix up different kinds)

Salt and Pepper to taste

Start by sautéing onions and garlic in oil and half the butter.  Once they start to brown and become translucent chop mushrooms and add to pot. Cooking over medium heat add the remaining butter. Add salt and pepper to taste. Next slowly add the wine, stir and increases heat a bit.  Add  half and half and skim milk, bring to a simmer. Place corn starch in a bowl  and water a small amount of hot water, mix well to make a slurry.  Add the slurry but avoid any clumps of corn starch that may have formed.  Stir mixtures, low heat and cook with lid on for about 5 minutes. Then remove lid, add parsley and stir. Cook an addition 5 more minutes and then serve hot on pasta or rice. Enjoy.

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Creamy Chicken and Rice – guilt free and dairy free

Being gluten sensitive causes all kinds of stomach issues. Does not matter how careful I am I still get sick once in awhile. When I do get sick I try to stick to a bland diet for few days to help clear it up. I try to come up with fun things that are super safe and wont irritate my stomach anymore. I came up with this recipe on a whim and it was great.

Ingredients-

1 Small Chicken Breast

1 Gluten-Free Chicken Broth Cube

2 Cups Water

1/2 Cup Dry Rice

1 Cup Fresh Baby Spinach

Pinch of Salt and Pepper

Start by sprinkling the chicken with salt and pepper and baking in the oven at 450 degrees until cooked all the way threw. While chicken cooks place rice in pot and add 2 cups water and broth cube. If you cant find the gluten free chicken cube then substitute water and cube for 16 oz of chicken broth.  Heat liquid and rice to a boil and cover. Cook for 10-15 minutes and mix every few minutes until most of the water is absorbed and rice is soft. Then cut add baked chicken into small piece and add to rice. Finally toss in the spinach and mix well. Cook for another minute until spinach is wilted. Serve hot with some cracked pepper on top.

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Adobo Chicken

I have recently been trying to re-create a lot of traditional Philapino dishes gluten free. The most classic of all is adobo. You can use this recipe on almost any protein to make a great meal.

Ingredients:
1 1/2 Pound Chicken Thigh
1/2 Gluten Free Soy Sauce
1/2 White Vinegar
1/2 Water
1 Onion
2 Cloves Garlic
3 Bay leaves
1 tsp Pepper
1 tsp Pepper Corn

Start by browning meat lightly on both sides. Remove chicken and place aside. Add chopped onion an garlic and brown in a well sprayed pan until translucent. Add remaining liquid ingredients and mix well to form sauce. Bring liquid to a boil and then reduce to simmer. Place chicken and remaining seasonings in sauce and cook at a low simmer for 20-30 minutes. Cooking time will depend on cut and thickness of meat. Cook until sauce reduces about half. Serve hot with rice. Enjoy!

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Mexican Pulled Chicken

I love coming up with fun recipes that are easy to make and can be used many different ways. This is a party recipe for sure.

Ingredients:

1 Jar of Salsa

2 Pounds Skinless and Boneless Chicken Breast or Thighs or a Combo of Both

1/2 Chopped Cilantro

1 tsp Salt

1 tsp Pepper

Start by seasoning chicken in a bowl with salt and pepper. Then place chicken, cilantro and salsa all in a slow cooker on low for 7 hours. Remove lid, stir and continue to cook uncovered for an hour to help reduce some liquid. Last, remove chicken and and shred with two forks. Serve with remaining sauce as sliders, taco filling, over rice or any veggie . Enjoy

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BBQ Potato

BBQ potato’s are a fun carnival or festival treat but they are easy to make at home with a few healthier tricks. A great weeknight meal for the family that everyone can enjoy.

Ingredients:

4 Large Baked Potatoes (Sweet Potatoes work too)

1 lb Chicken Breast (Skinless and Boneless)

1 Cup BBQ Sauce

 

1 tsp Salt

1 tsp Onion Powder

Toppings:

1/4 Green Onion Diced

1/2 Cup Greek Yogurt or Sour Cream

1/2 Shredded Cheddar Cheese

1/4 Cup Bacon Bits

Place chicken in a slow cook and season with salt and onion powder. Then pour in BBQ sauce and mix together. Cover pot and cook on low for 6-8 hours or until you can pull meat apart with two forks. Once meat is cooked pour everything in the slow cooker into a bowl. Shred the chicken using to forks.

Now take your cooked baked potatoes and slice them open on top. Fill each with even amounts of meat. Then top with equal parts of all the toppings.

Enjoy!

 

 

 

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Seafood Gumbo

Gumbo was one of the first meals Jay made for me when we started dating. It is the kind of meal that you get out the biggest pot you have and plan to feed anyone thats around. With the air getting cold I am always looking for nice hot one pot meals. Gumbo is traditionally made with a flour based roe. My version is easy to do, gluten free and lower in fat. 

Ingredients: 

6 Tomatoes – Blanched, peeled and chopped

3 Large Carrots – Chopped 

2 Onions Diced

2 Peppers Diced

5 Cups Fresh Okra tops removed and sliced into rounds

4 TBS Butter

2 Tbs Olive oil

4 Tbs Tapioca or Arrowroot Flour

3 TBS Corn Starch

50 Shrimp Medium, Raw and still with the shell 

1 Pound Catfish

6 Oysters 

1 Pint Gluten Free Chicken Broth

2 tsp salt

2 tsp Old Bay seasoning 

1 tsp Chili Flakes 

2 tsp Pepper

4 Bay Leaves

Start by cleaning all the shrimp and placing the cleaned meat in a bowl and tossing all the shells in a large pot. In the pot add 6 Cups of Water, half of an onion and allow it to come to a boil and simmer for 30 minutes.

While it simmers start making the roe. In the biggest pot you have, melt the butter. Once melted completely add the flour and pepper.  Continue to stir while with cooks and starts to form a light brown color. Its important to not let it burn. As soon as the color starts to change add about 1/2 water to help it come together and continue to cook. Can add onion and oil continuing to stir with the onion browns.  About 5 mins latter add pepper and carrot again stirring and cooking until they begin to become soft. Add chicken broth, bay leaves, salt, chili flakes and old bay seasoning. Then add sliced okra and bring liquid to boil.

Next strain the liquid with the shrimp shells save the broth and discarding the shells. Add 4-5 Cups of the liquid to the pot. Now add oysters and catfish. Make sure the liquid at a high simmer. While simmering removing about 2 cups of liquid to a large bowl and whisk in cornstarch.   This will form a slurry to help thicken the soup. Pour the slurry into the pot and mix well continuing to simmer for 30 minutes. The soup will start to thicken.  

Finally add the shrimp and continue to cook for an additionally 10-15 minutes. Serve with rice. 

 

 

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Brined Turkey

I have never brined a turkey before but I wanted to give it a try. I had tons of cider around and wanted to do something special. The result was amazing and the turkey was super juicy.

Ingredients:

1 1/2 Gallons Water

2 Cups Cider

2 Peeled Oranges

2 Cups Kosher Salt

1 Cups Brown Sugar

3 Garlic Cloves

1 Tbs Pepper Corns

4 Bay Leaves

(This brine recipe is for a 7 Pound Turkey Breast on the bone)

The most important part of the method is to start the process 24 hours before you plan to start cook the turkey. First, add water, cider to a large pot and start to head. Add remaining ingredients to pot. Stir and heat until bubble start to form. Make sure all the sugar and salt have dissolved and shut of heat. Allow mixture to cool fully, at least 4 hours. Later, add cleaned and rinsed turkey to the solution.  Make sure the turkey is fully submerged in the liquid, if it starts to float try placing a bag filled with ice on top. Place the whole thing in the fridge and allow it to chill from 8-12 hours (no longer).

Once your ready to roast remove from liquid. Rinse the turkey very well to get ride of any extra salt. Prepare as you normally would and roast. Enjoy!

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Sweet Potato Chili

It is chili season. I decided to make a special chili that is a bit salty and sweet. A vegetarian chili that everyone would love.

Ingredients

3 Large Sweet Potato

1 Onion – Chopped

2 Red Peppers – Chopped

1 TBS Garlic Powder

1 TBS Chili Powder

1 TBS Coco Powder

2 teaspoon Cinnamon

2 tsp Salt

1  tsp Pepper

1 15 oz Can Crushed Tomato

2 Cans of Black Beans

1 Can Kidney Beans

Start by heating your slow cooker to the lowest setting. Spray the inside lightly with no stick spray. Add the chopped onion and all the seasoning and mix together.  Allow the onion to cook for 15 minutes. Then add the remaining ingredients. Add about one half cup of water or chicken broth. If it still seems think add an additional 1/2 cup.

Serve warm with cheese and a gluten free roll!

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Manischewitz Cranberry Sauce

With Hanukah  and thanksgiving on the same day it was important to come up with recipes that fit both holidays. With plenty of manischewitz on hand I figured this would be a fun way to spike up my cranberry sauce.

Ingredients-

2 lbs Cranberry Sauce

1 Cup Sugar

1 Orange – Juice and zest

1 1/2 Cups Manischewitz Wine

1 tsp Vanilla (optional)

2 Tbs Honey

1 Cup Apple Sauce

Place cranberries and wine in a pot. Turn heat on low. Add orange zest and juice. Mix well. Once liquid starts to bubble add sugar and vanilla. Cook on low, stirring regularly until cranberry are soft (about 30 minutes). Mash berries with a potato masher and then add honey and apple sauce. Continue to cook for a few more minutes . Serve cold or warm. I like my cranberry sauce with large chunks of cranberry but feel free to throw it in a food processor if you like it more smooth.

 

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Paleo Sweet Potato Casserole

Making a holiday meal that is gluten free / paleo can be a challenge especially with many gluten eating guests.  Sweet potatoes alone are great and I wanted to avoid adding all the sugar and junk. Plus I used the slow cooker to make this dish super easy.

Ingredients:

6 Sweet Potatoes (cleaned and cut into large cubes)

2 Apples (peeled and cut into cubes)

2/3 Cup Apple Cider (fresh, not pasteurized)

Topping (optional)

1/2 Crushed Pecans

1 teaspoon Cinnamon

2 Tbs Butter (any kind)

Place all the sweet potatoes and apples in a large slow cooker. Pour in the cider and turn the heat on low. Place cover on top and cook for about 8 hours. Once done, give a good stir and mash with a potato masher. Potatoes should be very soft and easy to work with. Most of the liquid with be gone but if not then cook an addition 45 minutes with the cover off. Then using a food processor or blender process the mix until you get the consistency your looking for. You can serve at this point or our into a nice casserole dish and add a topping. Simple mix nuts, butter and cinnamon by hand in small bowl. Sprinkle topping on top and bake at 350 for ten minutes. Enjoy!

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