Wednesday, November 25, 2015

Easy GF Green Bean Casserole

2 tablespoons butter
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crushed tortilla chips

Melt 2 tablespoons butter in a skillet over medium heat. Saute onions in butter until soft. Add the salt, sugar, onion, and sour cream. Heat gently until sour cream is melted smooth. Mix in green beans until they are coated with the sauce.

Transfer the mixture to a buttered casserole dish. Sprinkle cheese and crushed chips over the top. Bake at 350 degrees for 30 minutes or until hot.

Monday, November 9, 2015

Meal Planning with a Theme

How has the new meal plan been going? For today, Meatless Monday, I made Cabbage
Soup, cheese/crackers/pretzels. Trying to decide if I want to make some Brazilian Cheese Bread to go with the soup. If it wasn't Meatless Monday, I'd add some salmon dip or a chopped salad with bacon and chicken. I thought about adding sausage to the soup but hey, let's try to actually do a Meatless Monday.

The past week:
Taco Tuesday was New Orleans Jambalya
Wednesday's Whatever was Rotisserie Chicken, and I honestly can't remember what I pared with it.
Thursday's Thaw a Crockpot Meal we ordered out pizza
Fish Friday was Lemon Pepper Tilapia, Baked Potatoes, Coleslaw, and Shrimp Scampi that was to die for.
Soup/Salad Saturday was Chili and Chopped Salad
Sunday Football was Grilled Salmon, Coleslaw, Pasta Salad, Shrimp Scampi

Friday, November 6, 2015

Cucumber Tomato Salad w/Avocado

This is a twist on Tomato Cucumber Salad

1 french cucumber, sliced or chopped
1-2 chopped tomatoes
1/2-3/4 cup sliced peppers, green, red, orange, yellow whatever you decide
1-2 stalks celery, sliced 
1 avocado, chopped

3 TBS white wine vinegar 
1 TBS olive oil
1/2 TBS sugar 
1/2 teaspoon salt 
fresh ground black pepper to taste

Cut up vegetables, except avocado. Mix dressing ingredients and blend into vegetables.  Cut up avocado and gently blend.  Refrigerate until ready to eat.

Monday, October 19, 2015

Thinking Out Loud/Monday Menu

Thinking of making a new meal plan. Something like this:

Meatless Monday
Taco Tuesday
Wednesday's Whatever
Thursday's Thaw a crockpot meal
Fish Friday
Soup/Salad Saturday
Sunday Football Food

So this week is:
Monday: Grilled Cheese & Tomato Soup, fruit salad
Tuesday: Fajitas or grilled chicken tacos
Wednesday: Orange Chicken w/veggies and rice
Thursday: Olive Chicken & Pepperoncinis , Wedge Salad
Friday: Trout, Twice Baked Potatoes, Asparagus w/vinaigrette
Saturday: Potato Soup & Chicken Salad
Sunday: Salmon Dip w/crackers, Nachos or Hot Wing Dip & Chips, Deviled Eggs, Veggies

Monday, September 14, 2015

Caprese Salad

1 1/2 cups balsamic vinegar
1 lb sliced mozzarella cheese (or slice it yourself
3-4 tomatoes, sliced
Fresh basil leaves
salt & pepper
olive oil

In a small pan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic vinegar is reduced to a thick glaze. Remove from heat and cool. 

Arrange alternating slices of tomato, cheese, and basil leaves. Drizzle with balsamic reduction, olive oil and a bit of salt and pepper. Fresh tomatoes and basil from the garden make this a wonderful summer salad.

Thursday, September 10, 2015

Monday Menu

After being on a clear liquid diet for 4 days, and easing back into eating slowly, I was ready to have real food again.  Here is the menu for this week:

Monday: Potato Soup, BLAT Salad, Chicken Pasta Salad, Brazilian Cheese Bread
Tuesday: Spicy Grilled Chicken Thighs, Baked Potatoes, Roasted Zucchini & Mushrooms
Wednesday: Grilled Skirt Steak, Twice Baked Potatoes (the beauty of leftover baked potatoes), Panzanella Salad
Thursday: Boneless BBQ Ribs, Garlic Mashed Potatoes, Coleslaw
Friday: I'm out of town
Saturday: Ordering Out
Sunday: Hopefully something with Shrimp

Monday, July 27, 2015

Carrot Salad

2-3 cups carrots, peeled and grated
1/2 cup raisins or dried cranberries
1/3 cup mayonnaise, or to taste
1 tablespoon granulated sugar, to taste
1/2 teaspoon salt
black pepper, to taste
1/2 apple, diced or grated (optional)

Put grated carrots in a large bowl; toss with remaining ingredients. Chill thoroughly before serving.

Carrot Salad serves 4 to 6.

Saturday, July 25, 2015

Chicken Fried Rice

    1/2-1 lb. chicken, cut up in small pieces
    3 cups cooked rice
    2-3 eggs
    1 onion, chopped
    1 carrot, grated
    1/2 cup frozen peas (optional)
    2-3 green onions, sliced diagonally
    3 garlic cloves, minced
    2 TBS soy sauce
    2 TBS olive oil
    3 TBS butter
    1 tsp. rice wine vinegar
    salt and pepper, to taste

    I like to have everything chopped and measured out to make it quick and easy to stir fry.  Mix 2 TBS oil and garlic with the chopped chicken. Beat eggs into a bowl. Chop/slice onions, grate carrot, and measure out peas.

    In a large skillet, stir-fry chicken mixture. Add 2 TBS butter, onions, carrot and saute 3-4 minutes. Add peas, cooking another minute. At this point you can place all of this in a separate dish, or push the chicken and vegetables to the outside of pan. Cook eggs in the middle of pan, scrambling and adding salt and pepper as desired. Mix with chicken.

    Again, push all to one side of pan, add an additional TBS butter, then the rice. Stir fry all together. Add soy sauce and vinegar. Top with green onion and add salt/pepper/soy sauce to taste. I like to serve this with sweet/spicy dipping sauce.

    Sweet/Spicy Dipping Sauce
    3 TBS rice wine vinegar (garlic flavored is my favorite)
    2 TBS GF Tamari (or soy sauce)
    1 TBS Sriracha Sauce
    4 tsp. sugar
    1 tsp. sesame oil

    Mix together and use for dipping or serve over fried rice.

    Monday, May 18, 2015

    Asparagus with Vinaigrette

    1 bunch asparagus
    1/2 onion, sliced
    1 egg, hard boiled and chopped 
    1 TBS olive oil
    1/4 tsp. course ground salt
    1-2 TBS basil, chiffonade

    1 TBS red wine or rice wine
    1/2 tsp. Dijon mustard
    1 garlic clove, minced
    Dash of salt

    Toss onions and asparagus with oil. Sprinkle with course salt. Can grill in a grill pan over medium high heat for about 5 minutes, stirring occasionally. Or place on a baking sheet and bake 15 minutes at 400 degrees.

    Mix vinaigrette. Place asparagus and onions on a serving platter and pour vinaigrette over. Top with egg and basil.

    Wednesday, April 22, 2015

    Stuffed Mushrooms

    4-6 oz. Cream Cheese with chives (buy premade or follow this recipe)
    1-2 TBS Real Bacon Bits
    Butter or Coconut Oil
    GF Panko Style Bread Crumbs

    Remove stems from mushrooms, leaving the caps ready for filling. Mix the cream cheese and bacon bits and fill caps. Top with bread crumbs. Bake at 375 degrees for 25 minutes.

    Monday, April 20, 2015

    Easy Cream Cheese w/Chives

    8 oz. Cream Cheese
    4-6 sliced green onions (about 2 TBS)
     2 TBS Milk
    1/8 tsp. Garlic Salt
    Dash of Fresh Ground Pepper

    Beat all ingredients with a mixer until well blended and fluffy. Store in refrigerator until ready to use.

    This recipe adapted from The Artistic Farmer

    Tuesday, February 17, 2015

    Jambalaya for Fat Tuesday

    The first time I had Jambalaya was at my son and daughter-in-laws home in New Orleans. I fell in love. Trying to duplicate the recipe in Colorado is somewhat of a disappointment. Nobody but nobody can duplicate New Orleans, but this comes close. It is Emerill's recipe for Jambalaya. I have made a few minor adjustments.

    1/4 cup olive oil
    24 medium shrimp, peeled, deveined and chopped
    1/2 lb. chicken, diced
    1 TBS Creole seasoning-Bayou Blast

    10 oz. Andouille sausage, sliced
    1/2 cup chopped onion
    1/2 cup chopped green bell pepper
    1/2 cup chopped celery
    2 tablespoons chopped garlic
    1 cup chopped tomatoes
    3 bay leaves
    1 tsp Worcestershire sauce
    1 tsp hot sauce, I used Louisana Hot sauce, but Tabasco will work
    1 1/2 cups rice
    3 1/2 cups chicken stock
    1/4 cup chopped parsley or chopped green onion for garnish
    2 chopped green onions
    Salt and pepper 

    In a bowl combine shrimp, chicken. Mix in the Bayou Blast seasoning till all of the meat is coated. Let set while you get everything ready or put in refrigerator until ready to cook. In a large saucepan or pot, heat oil over high heat. Stir-fry onion, pepper and celery about 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add chicken stock. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. 

    This is delicious the next day for lunch with a little cheese melted on top.