Based on this recipe from allrecipes, I created a really yummy and fast pasta dinner that uses up all your spinach! No picture because sometimes we eat too fast...
Ingredients:
olive oil
5-6 boneless skinless chicken tenderloins, cut into bite size chunks or strips
2-3 cloves of garlic, minced
1 onion, diced
2 cups chicken stock or broth
1 8oz package of cream cheese (I actually used less because Taylor is sometimes wary of cream cheese)
Salt and fresh ground pepper to taste
1-2 tablespoons of corn starch depending on how thick or loose you like your sauce
3-4 cups of packed fresh spinach (it is really impossible to add too much fresh spinach because it just like disappears!)
GF penne pasta-however much you want to eat
Directions:
Get your pasta going.
In a skillet over medium heat saute the onions for 2 minutes. Toss in the chicken and cook until no longer pink on the outside. Add the garlic and cook, stirring constantly for 3 more minutes.
Add in your chicken stock and salt and pepper. Throw in the spinach, reduce the heat to low, and cover so until the spinach is wilted. Once wilted, cube up your cream cheese and stir it in until creamy and combined.
Mix the cornstarch with a little bit of cold water or chicken stock and add. Start with just a little until your sauce reaches the desired consistency. Pour over your pasta and enjoy!
This was a really good base recipe that you could add more to. Next time I might add some fresh basil or even some diced zucchini or summer squash. Yum!
Monday, June 2, 2014
Wednesday, May 21, 2014
Asparagus, Goat Cheese, and Bacon Pizza
Yes you did just die and go to pizza heaven.
Right out of the oven
I found this idea on allrecipes as I was searching for asparagus recipes. I hadn't made pizza in awhile and this sounded AMAZING so I went for it. You will need:
1 pizza crust. I used Pamela's bread mix and the pizza crust recipe on the bag.
1 pound bacon, cooked to be slightly chewy-almost crunchy
1 bunch asparagus spears, cut in half
1 tablespoon butter
3 cloves garlic, minced
4 oz goat cheese
mozzarella cheese or any type of pizza cheese or italian cheese blend
This pizza crust had to bake for 25 minutes before it got topped so while it was in the oven I cooked the bacon and then sauteed the asparagus with the butter and some of the bacon grease until it was tender. I tossed the garlic in with the asparagus for its last 3-4 minutes of cooking. When the crust came out, I drizzled it with olive oil and put lots of italian cheese blend all over it and then sprinkled on the bacon, placed the asparagus, and crumbled the goat cheese on top. I should have sealed the toppings in with another layer of cheese blend. Then back in the oven for 10 more minutes.
This pizza was so delicious I wanted to just crawl inside the crust and die. I had probably 2 pieces too many and while I was putting it away I took a bit of each piece because I couldnt. stop. eating. it.
Chicken and Dumplings
This recipe is a conglomeration of two recipes from Wheat Belly Cookbook as well as my own brain.
It is some real good comfort food.
3 tablespoons butter, divided
1/2 onion, diced
1-2 cloves of garlic, minced
1/2 head of cauliflower, cut into small florets
1/2 head broccoli, cut into small florets
2 carrots, diced
2 ribs celery, diced
5-6 chicken tenderloins, cut into bite sized pieces
1 teaspoon dried thyme
3 cups chicken broth
1/2 cup sour cream or canned coconut milk
Salt and pepper to taste
1 recipe of biscuit dough - I used Pamela's baking and pancake mix. The biscuit recipe is on the bag.
Preheat oven to 350.
Melt 2 tablespoons of butter in a oven safe pan (like a dutch oven) and saute the onion, garlic, carrot and celery for 5 minutes. Add in the cauliflower and broccoli and continue to saute for 6-8 more minutes. Add in the broth and simmer until you finish the next step.
In a small saute pan, melt the remaining 1 tablespoon of butter. Saute the chicken until it is no longer pink on the outside. Then mix it in with the vegetables. Add in the thyme and S&P.
Put the whole thing in the oven and bake for 10 minutes while you make the biscuit dough.
Take out the vegetable and chicken out of the oven and turn up the heat to 400. Stir in the sour cream or coconut milk and drop the biscuit dough all over the top in heaping tablespoons. Bake for 15 minutes or until the biscuits are cooked through.
This is so buttery and yummy and makes you feel like it is hugging you.
It is some real good comfort food.
3 tablespoons butter, divided
1/2 onion, diced
1-2 cloves of garlic, minced
1/2 head of cauliflower, cut into small florets
1/2 head broccoli, cut into small florets
2 carrots, diced
2 ribs celery, diced
5-6 chicken tenderloins, cut into bite sized pieces
1 teaspoon dried thyme
3 cups chicken broth
1/2 cup sour cream or canned coconut milk
Salt and pepper to taste
1 recipe of biscuit dough - I used Pamela's baking and pancake mix. The biscuit recipe is on the bag.
Preheat oven to 350.
Melt 2 tablespoons of butter in a oven safe pan (like a dutch oven) and saute the onion, garlic, carrot and celery for 5 minutes. Add in the cauliflower and broccoli and continue to saute for 6-8 more minutes. Add in the broth and simmer until you finish the next step.
In a small saute pan, melt the remaining 1 tablespoon of butter. Saute the chicken until it is no longer pink on the outside. Then mix it in with the vegetables. Add in the thyme and S&P.
Put the whole thing in the oven and bake for 10 minutes while you make the biscuit dough.
Take out the vegetable and chicken out of the oven and turn up the heat to 400. Stir in the sour cream or coconut milk and drop the biscuit dough all over the top in heaping tablespoons. Bake for 15 minutes or until the biscuits are cooked through.
This is so buttery and yummy and makes you feel like it is hugging you.
Saturday, May 3, 2014
Strawberry Shortcake
It is strawberry season here in NC! Today was the opening day of a local strawberry patch so Taylor, B, and I went out and picked some beautiful fresh strawberries! We didn't pick enough for jam this time so I decided to make GF strawberry shortcake for dessert. I used Pamela's GF Baking and Pancake mix to make them. I love this mix because it is easy and makes everything I love. I used it to make the BEST coffee cake ever last weekend.
Ingredients:
1 1/2 cups Pamela’s Baking and Pancake Mix
1/4 cup sugar
1/2 tsp baking powder
1/4 cup shortening or butter
1/3 cup milk mixed with 1 tsp vanilla
Directions:
Mix dry ingredients.
Cut in shortening or butter with pastry blender or two knives. Work until pieces are the size of peas. Add milk until just mixed.
Turn out onto board well dusted with Pamela’s mix and pat into a rectangle. Don’t squish down, leave as plump as possible. Square up sides with flat edge of knife. Cut into 4 pieces.
Bake on parchment on cookie sheet at 375° for 15 to 17 minutes. Split into top and bottom. Layer with sweetened whipped cream and berries or peaches.
There were a bit crumbly but hit the spot! So fresh and delicious with our hand picked strawberries!
Green Curry Chicken with Basil
Last year I bought a little jar of green curry paste for a recipe out of the Wheat Belly Cookbook. Since that time, I have not used it again. I remembered about that little jar last week and decided I should use it again! So I looked for some recipes and found this one and we LOVED it! Taylor especially couldn't get enough of it. He kept saying how "authentic" it was so it made me pretty happy :). I found if off the Thai Kitchen website.
Ingredients:
1 can Coconut Milk
1/3 cup vegetable or chicken stock
1⁄4 cup chopped basil leaves
2 to 3 tablespoons Fish Sauce
1 to 4 tablespoons Green Curry Paste
2 tablespoons brown sugar
1 1⁄2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
Cooked Rice
1/3 cup vegetable or chicken stock
1⁄4 cup chopped basil leaves
2 to 3 tablespoons Fish Sauce
1 to 4 tablespoons Green Curry Paste
2 tablespoons brown sugar
1 1⁄2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
Cooked Rice
Directions:
MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
SERVE over cooked Rice.
MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
SERVE over cooked Rice.
This was really fast and easy to make. I used 2 tablespoons of fish sauce and 2 tablespoons of curry paste. It was the perfect amount of heat and spicy. If you wanted a little more heat you could add more. I threw in some spinach because I had it and I used a frozen bag of Chinese stir-fry vegetables because it was convenient. I used canned chicken for the same reason. Sometimes it is just easier to take short cuts. Hope you enjoy it!
Wednesday, April 30, 2014
The BEST almond flour chocolate chips cookies (ever)
It is no secret that I have a sweet tooth. I like to have ice cream after dinner every night. Sometimes I think lunch should also be followed by dessert. I LOVE sweets and baked goods. Since going gluten free it has been hard to find good, let alone tolerable, baked goods. During pregnancy I gave up on gluten free and just ate to survive. While my mother-in-law was here following the birth of baby I had a hankering for oatmeal chocolate chip cookies. So I made the recipe we used to always make as kids. It is SOOOO good. I thought "and this is why being gluten free is NOT worth it". Well, fast forward 6 weeks, and I decided to recommit to being GF so I went in search of an oatmeal chocolate chip cookie recipe that would fill my craving. I have tried other GF chocolate chip cookies and lets be honest, they suck. But! When I made these my heart rejoiced for they are almost as good as the real thing. Careful though, they are just as addicting. They only last in the house for maybe 3 days. Here is the recipe! Originally from here.
Ingredients
1/2 cup butter, softened
1/4 cup coconut oil, softened
3/4 cup brown sugar (or coconut palm sugar)
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour
1 1/4 cups chocolate chips of choice
2/3 cup toasted walnuts (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts and oats with a wooden spoon.
Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.
Ingredients
1/2 cup butter, softened
1/4 cup coconut oil, softened
3/4 cup brown sugar (or coconut palm sugar)
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour
1 1/4 cups chocolate chips of choice
2/3 cup toasted walnuts (optional)
1 cup of oats (this is my addition because I love oatmeal cookies)
Instructions
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts and oats with a wooden spoon.
Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.
*when they come out of the oven I like to give them a little slap with the spatula to flatten them out so they stay doughy ad chewy in the middle. Also, they are great frozen!
Tuesday, April 29, 2014
Phony-roni 'N Cheese
I am getting tired of all my other recipes and went in search of some new ones for this week. Last night and tonight we have had two winners! Last night I made this recipe, originally from the Wheat Belly Cookbook. It was very tasty and filling.
5 tablespoons butter, divided
1 small onion, minced
1 clove of garlic, minced
2 tablespoons coconut flour
1 can coconut milk
1/2 teaspoon dry mustard
1/4 teaspoon sea salt
2 cups shredded extra-sharp cheddar cheese
1 large cauliflower, broken into florets and cut into bite size pieces
1/4 cup grated Parmesan cheese
2 tablespoons ground golden flaxseeds
Preheat the oven to 350 degrees. Grease a 2 quart baking dish.
In a medium saucepan over medium high heat, melt 3 tablespoons butter. Cook the onion, stirring for 5 minutes, or until lightly browned. Add the garlic and cook for 1 minute. Stir in the coconut flour and cook, stirring constantly, for 3 minutes or until lightly browned. Stir in the coconut milk, mustard, and salt. Bring to a boil, stirring constantly. Remove from heat and stir in the cheddar cheese and cauliflower. Pour into baking dish.
In a small bowl, melt remaining 2 tablespoons of butter and milk in the parmesan cheese and flaxseeds. Sprinkle over the casserole. Bake for 30 minutes or until bubbling and lightly browned.
** I made this exactly as written but added some fresh ground black pepper to it and more parmesan cheese in the topping. I think next time I will cook it a bit longer to the cauliflower isn't so crunchy and raw tasting.
I don't have a picture of the made dish (just picture a delicious crusty cheese topped cheese sauce over cauliflower) BUT! I do have a picture of my renovated menu planner display!
5 tablespoons butter, divided
1 small onion, minced
1 clove of garlic, minced
2 tablespoons coconut flour
1 can coconut milk
1/2 teaspoon dry mustard
1/4 teaspoon sea salt
2 cups shredded extra-sharp cheddar cheese
1 large cauliflower, broken into florets and cut into bite size pieces
1/4 cup grated Parmesan cheese
2 tablespoons ground golden flaxseeds
Preheat the oven to 350 degrees. Grease a 2 quart baking dish.
In a medium saucepan over medium high heat, melt 3 tablespoons butter. Cook the onion, stirring for 5 minutes, or until lightly browned. Add the garlic and cook for 1 minute. Stir in the coconut flour and cook, stirring constantly, for 3 minutes or until lightly browned. Stir in the coconut milk, mustard, and salt. Bring to a boil, stirring constantly. Remove from heat and stir in the cheddar cheese and cauliflower. Pour into baking dish.
In a small bowl, melt remaining 2 tablespoons of butter and milk in the parmesan cheese and flaxseeds. Sprinkle over the casserole. Bake for 30 minutes or until bubbling and lightly browned.
** I made this exactly as written but added some fresh ground black pepper to it and more parmesan cheese in the topping. I think next time I will cook it a bit longer to the cauliflower isn't so crunchy and raw tasting.
I don't have a picture of the made dish (just picture a delicious crusty cheese topped cheese sauce over cauliflower) BUT! I do have a picture of my renovated menu planner display!
Braised Balsamic Chicken
I found this recipe here from allrecipes. It was easy, fast, and delicious!
6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
DIRECTIONS:
1. Season both sides of chicken breasts with garlic salt and pepper.
2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
We ate it over rice and it was so yummy!
Wednesday, March 19, 2014
Tilapia, Tomato, and Olive Pasta
Well it seems as though we have all been extremely busy or extremely lazy since the blog hasn't had a post since December! I had a baby, so that's my excuse. To make up for it, I have 3 delicious recipes to post! This first one mom would make and I don't know where the original recipe came from or if she just made it up, but I have recreated it as best I can remember. It is very quick and easy and super tasty!
3-4 Tilapia filets
olive oil
salt and pepper
dried basil
oregano
3-4 cloves garlic
1 onion chopped
1 can black olives, chopped
2-3 cups of fresh spinach
1 can of diced tomatoes
1/2 cups chicken stock
Gluten Free Penne Pasta
shredded parmesan cheese
I don't have real exact measurements for this recipe because I just kind of make it up as I go.
Preheat oven to whatever it says on the Tilapia bag (Mine was 425 ish).
Put foil on a cookie sheet and put the tilapia on it. Sprinkle some olive oil on each piece and liberally season each with S&P, basil, and oregano. Bake according to directions on bag (15-17 minutes-ish).
Meanwhile, get water boiling for the pasta.
In a skillet, heat up olive oil on medium heat and saute onion until soft. Add garlic and stir for a minute or so. Add in the can of tomatoes, chicken stock, a teaspoon or so of basil and oregano and S&P to taste and let cook for about 8 minutes to get the flavors going. Then add the spinach and olives. Cover and simmer for 5 minutes or so or until the spinach is nice and wilty. If it needs a little more liquid add some more stock or some of the pasta water. When the pasta is done, toss it with the tomato saucey mixture. Once the tilapia is finished, flake it up and toss with the pasta mixture. Top with parmesan cheese!
3-4 Tilapia filets
olive oil
salt and pepper
dried basil
oregano
3-4 cloves garlic
1 onion chopped
1 can black olives, chopped
2-3 cups of fresh spinach
1 can of diced tomatoes
1/2 cups chicken stock
Gluten Free Penne Pasta
shredded parmesan cheese
I don't have real exact measurements for this recipe because I just kind of make it up as I go.
Preheat oven to whatever it says on the Tilapia bag (Mine was 425 ish).
Put foil on a cookie sheet and put the tilapia on it. Sprinkle some olive oil on each piece and liberally season each with S&P, basil, and oregano. Bake according to directions on bag (15-17 minutes-ish).
Meanwhile, get water boiling for the pasta.
In a skillet, heat up olive oil on medium heat and saute onion until soft. Add garlic and stir for a minute or so. Add in the can of tomatoes, chicken stock, a teaspoon or so of basil and oregano and S&P to taste and let cook for about 8 minutes to get the flavors going. Then add the spinach and olives. Cover and simmer for 5 minutes or so or until the spinach is nice and wilty. If it needs a little more liquid add some more stock or some of the pasta water. When the pasta is done, toss it with the tomato saucey mixture. Once the tilapia is finished, flake it up and toss with the pasta mixture. Top with parmesan cheese!
Rumbi Island Grill Tortilla Soup
A lady in our ward brought this soup over to me right after I had Brigham. It was so good I had to get the recipe from her.
3 boneless skinless chicken breast halves (I used the meat from a rotisserie chicken from Costco)
8 cups chicken broth
1 cup carrot, diced very thin
1/4 teaspoon ground allspice
1/2 teaspoon fresh thyme, chopped
1/8 teaspoon ground cinnamon
1 tablespoon fresh ginger, chopped
1 tablespoon garlic clove, minced
3 boneless skinless chicken breast halves (I used the meat from a rotisserie chicken from Costco)
8 cups chicken broth
1 cup carrot, diced very thin
1/4 teaspoon ground allspice
1/2 teaspoon fresh thyme, chopped
1/8 teaspoon ground cinnamon
1 tablespoon fresh ginger, chopped
1 tablespoon garlic clove, minced
1 can black beans
1 cup chopped tomato (I used a can of diced)
1 cup coconut milk
1 teaspoon hot pepper sauce (tabasco?)
1 cup mozzarella cheese, shredded
Tortilla chips
2 limes, cut into wedges
salt
Directions:
1. Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.
1 cup chopped tomato (I used a can of diced)
1 cup coconut milk
1 teaspoon hot pepper sauce (tabasco?)
1 cup mozzarella cheese, shredded
Tortilla chips
2 limes, cut into wedges
salt
Directions:
1. Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.
2. In a large pot, combine the chicken, stock, black beans, and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.
3. Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.
3. Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.
I ended up just squeezing a whole lime worth of juice into the big pot of soup. I don't know why it is served with mozzarella cheese because it because very gooey and clumpy and hard to mix in. This soup is really tasty though and the fresh ginger makes all the difference! Oh and I through in some spinach because I had some and I thought the soup could use some green!
Sausage Soup
This recipe is based on this from allrecipes.com
INGREDIENTS:
6 (4 ounce) links sweet Italian sausage ( I can only find a pack of 5 big sausages which I then use 3 of and have to pull the gross casing of off so I can break it up to cook it)
1 green bell pepper, chopped
1 onion, chopped
2 teaspoons chopped garlic
1 can diced tomatoes with liquid
1/2 tsp dried parsley
2 teaspoons dried basil
8 cups chicken broth
1/2 package gluten free orzo (I dont even know if that exists so I just broke up GF spaghetti into little pieces. You could even omit the pasta altogether.)
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry ( I used 3 cups fresh)
freshly grated Parmesan cheese to taste
DIRECTIONS:
1. Place the sausage in a large pot over medium heat, and cook until evenly brown. Add bell pepper, onion, garlic, and tomatoes with their liquid. Stir in parsley, basil, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.
2. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.
INGREDIENTS:
6 (4 ounce) links sweet Italian sausage ( I can only find a pack of 5 big sausages which I then use 3 of and have to pull the gross casing of off so I can break it up to cook it)
1 green bell pepper, chopped
1 onion, chopped
2 teaspoons chopped garlic
1 can diced tomatoes with liquid
1/2 tsp dried parsley
2 teaspoons dried basil
8 cups chicken broth
1/2 package gluten free orzo (I dont even know if that exists so I just broke up GF spaghetti into little pieces. You could even omit the pasta altogether.)
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry ( I used 3 cups fresh)
freshly grated Parmesan cheese to taste
DIRECTIONS:
1. Place the sausage in a large pot over medium heat, and cook until evenly brown. Add bell pepper, onion, garlic, and tomatoes with their liquid. Stir in parsley, basil, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.
2. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.
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