Tasty Tuesday....

I've been majorly slacking in the menu making! One dish I've made a few times is Cheesy Chicken Lasagna...found of course off Pinterest.
Here is the recipe from Real Mom Kitchen.

Image from Real Mom Kitchen

I've made it for guests, our family and at a dinner party. It's super easy to make. We are Gluten Free so to make it Gluten Free, I used Deboles or Tinkyada rice lasagna noodles. If you'd made these before, you know they can fall apart during cooking so be gentle when boiling gluten free noodles. 

Serve with a yummy salad or greens. I've not tried to freeze it because so far there hasn't been enough left over to freeze! 

Enjoy!

Tasty Tuesday....

Tasty Tuesday turned into Terrible Tuesday this week.
Pinterest, you let me down this time.
I tried the Breakfast Crock Pot Casserole

yeah, sorry folks, perhaps it's just our taste buds, or perhaps because I did not have the required dill spice, but this was bleh. Def not worth making again. No one really liked it, even the dog didn't wolf it down as usual. No offense to the recipe creator, perhaps our palates are very different or I did something horribly wrong.

Either way...tasty fail this week! Better luck next time!
~~Amy

Tasty Tuesday: Thanksgiving Ideas!

It's almost turkey day!!! Can you feel it? Can you SMELL IT!? I'm so ready! My turkey is thawing in the fridge, I purchased my gluten free pie crust, I'm ready to start a-cooking!
I'll share a few of my Gluten Free alterations to our Thanksgiving dinner.

Pie:
Really only my father-in-law and I really like pie, so I don't bother making a crust. I purchased a GF crust from Whole Foods (their brand). Use your canned pumpkin as directed to make your pie.

Stuffing/Dressing:
I found a recipe once upon a time for a dressing made in a baking dish in the oven. Again, trusty 'ol Whole Foods helps, I buy their brand of GF Stuffing Cubes....viola...use in whatever stuffing recipe you have.

Everything else on Thanksgiving is generally Gluten Free. I do make crescent rolls for the rest of the family, but other than that, most turkey day fare, is easily modified to GF....turkey, cranberry, veggies, etc. All, easily made GF.

So, I hope you have a great Thanksgiving and I'll see you, full and fat on Friday! :)

~~Amy

Tasty Tuesday: Chicken Broccolli Casserole

Well gang, I made this dish. It wasn't my favorite ever, but it was pretty good. I made a few alternations.

The Recipe is HERE: http://fortheloveofcooking-recipes.blogspot.com/2008/11/chicken-mushroom-broccoli-and-rice.html

I omitted:
the celery and the water chesnuts.

I used regular rice and a store bought chicken. I also accidentally bought Cream of Mushroom soup instead of Cream of celery soup...but it worked fine.
If you are Gluten Free, you'll need to look harder for soups without wheat but they are available, usually in the specialty section of your grocery.

I also added a layer of cheese on top prior to baking, because really, is there ever a bad time for cheese?
Overall, I liked it, husband ate it without complaint. Kids didn't eat it, but that is no judgement of good food.

 Enjoy!

Photo Credit

Tasty Tuesday: Lighter Chicken Enchiladas

If not for Pinterest, I might starve.

Found this one, haven't tried it yet, but plan to. No one will probably like it but me, but I'd come to the decision a month or so ago that I was going to cook what I wanted to cook with considerations for some of their preferences, but that overall, as she who slaved over it, I had final say in menu planning.

****To make this gluten free, substitute the flour for Bob's Red Mill All Purpose GF Flour or your desired GF flour mix.*****

This is from Martha Stewart, and although I'm not a fan, I admit she's not a shabby cook.

Pan-steaming is a smart way to cook boneless, skinless chicken breasts. Gentle heat and moisture keep the meat juicy and tender without any added fat.

Everyday Food, November 2008

• Prep Time 20 minutes
• Total Time 45 minutes
• Yield Serves 4

Ingredients

• Coarse salt and ground pepper
• 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 tablespoons vegetable oil, such as safflower
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 teaspoon ground cumin
• 1 to 2 tablespoons minced canned chipotles in adobo
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 8 corn tortillas (6-inch)
• 1/2 cup grated Monterey Jack cheese (2 ounces)

Directions

1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
2. While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Cook's Note

Chipotles in adobo (smoked, dried jalapenos in sauce) are spicy -- for less heat, scrape out ribs and seeds. You'll find them in the international aisle.


~~~~~~~~ Enjoy