Pasta Salad w/Chicken Sausage

12-16 oz GF Rotini Pasta
7 oz (4 links) Smoked Italian Chicken Sausage, cut in half and 1/4 inch slices
2 cups Grape Tomatoes cut in half
1 12 oz jar Roasted Red Peppers, sliced
8 oz fresh mozzarella pearls or 1/2 inch cubes
1/2 cup Kalamata olives, halved
1/2 Red Onion sliced thin
1/3 cup Pepperoncini slices

Dressing:
1/2 cup Mayonnaise
2 TBS chopped fresh Basil
1 TBS Red Wine Vinegar
1 tsp Kosher Salt
1/2-1 tsp fresh ground pepper

Cook Pasta according to package direction. Rinse in cold water and drain well. Use paper towels to dry thoroughly if desired. 

Heat 2 tsp oil over medium heat. Cook sausage until lightly browned. 

Mix Mayo, basil, vinegar, salt and pepper. Place chilled pasta in a large bowl. Add dressing, sausage, tomatoes, roasted red peppers, mozzarella, olives, onion and pepperoncini. Mix thoroughly and refrigerate until ready to serve. 

Pasta Salad

I made PW's Spicy Pasta salad w/smoked Gouda several times with great success. Recently, my pregnant daughter is very sensitive to spicy foods and last time she ate this salad declared it too spicy.  Since we had her and her hubby over for dinner tonight,  I attempted to make a similar salad that wasn't spicy.

12 oz. Gluten Free Pasta
1 cup Smoked Gouda Cheese, cubed
1 cup Grape Tomatoes, cut in half
1/2 cup black olives, cut in half
1/2 cup Basil Leaves, (approximately) sliced thinly
2 slices Turkey Pastrami, chopped (optional)

Dressing:
1/2 cup Mayonnaise
1/4 cup milk
1/4 cup Wine Vinegar, garlic flavored
1 seeded and chopped Pepperocini
1/2 tsp. Salt
Fresh Ground Black Pepper

Cook pasta according to package directions.  Rinse in cold water and drain well. Mix dressing ingredients. Place pasta in a large bowl. Add remaining ingredients and dressing. Mix gently. Add additional salt, pepper, or basil according to taste.  Refrigerate until ready to serve.

I'm Hungry

My daughter Hilary sent me the following photo.  (Okay, it was back in February, but I ran across it looking at photos.) It was the dinner she and her boyfriend  prepared.  I was truly inspired.  Salmon Spinach Salad w/Balsamic Vinaigrette.

I have my wooden planks soaking, and my salmon marinating.  I'm grilling salmon tonight!

BLT Salad GF-Updated

Before we went gluten free, we used to enjoy BLT salad.  Now that we are able to find decent gf pasta, I decided to try it again.

1 lb. pkg.  Gluten Free Penne Pasta
1 lb. pkg thick cut bacon
3-4 ripe roma tomatoes, chopped, or a cup or so of grape tomatoes whole or sliced in half
3 cups sliced romaine lettuce
1-2 ripe avocado cut into chunks

Dressing:
1/2 cup mayonnaise
2 TBS cider vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp fresh ground pepper

Directions:
Mix together mayonnaise, vinegar, sugar, salt & pepper. Cook pasta & drain and rinse in cool water. Slice bacon, cook, and crumble. Mix bacon, tomato and lettuce, and pasta in a large bowl. Toss dressing mix with pasta. Add avocado and gently mix. Serve immediately.  I served this with PW's Olive Cheese Bread on these GF Hot Dog Buns.

Sweet, Spicy Sausage Pasta w/Dates

1 Pkg. Johnsonville Hot Italian or Sweet Italian Sausage
4 Cups Baby Spinach, 0r thin sliced spinach
1 Onion, slivered
1 Cup Dates, quartered
1 Cup White Wine
1 Can Water Chestnuts
3-4 Cloves Garlic, minced
2 TBS Bertolli Olive Oil
1/2-1 Cup Kraft Grated Parmesan Cheese
1 lb. fettucini noodles (I used Gluten Free pasta in order to create a gluten free dish for my daughter who has Celiac Disease.)
Fresh Parsley for garnish

Cook Sausage in a skillet with a bit of water, allowing it to brown.  When done, remove and keep warm.  Pour off any remaining water, scraping bits of sausage and save.

While pasta is cooking,  heat 2 TBS olive oil over medium heat in the same skillet you cooked the sausage.  Add onions and cook, stirring, for a few minutes.  Add in garlic and continue stirring 1 minute.  Add the dates and cook another minute or two until onions begin to caramelize.  Toss in spinach and cook until slightly wilted.

Pour 1 cup of wine into the onion mix and the leftover juices from the sausage.  Simmer for 5 minutes until slightly reduced.  Add sausage back to pan with the water chestnuts.  Heat through, then add in pasta.   Mix and top with parmesan cheese and garnish with parsley.

(Johnsonville states that their sausage is made from gluten free ingredients.)

GF Teriyaki Chicken Salad

 I finally came up with a decent gluten free substitute for my family's favorite main dish salad:  Teryiaki Chicken Salad

Chicken Marinade:
3/4 cup Tamari or GF soy sauce 1/4 cup sugar
1 1/2 TBS red wine vinegar
2 tsp vegetable oil
1 minced garlic clove
1 Tbs grated fresh ginger (or 3/4 tsp ground ginger)
1-2 lbs boneless skinless chicken breast

Mix all ingredients together and marinate chicken for several hours, overnight, or freeze all in a Ziploc bag until ready to use. Drain marinade and grill chicken about 4 minutes each side. Slice thin or cut into bite-size pieces.


For Salad Topping:
1 pkg. Maifun Rice Noodles
1/2 cup sliced almonds
2 teaspoons sesame seeds
1TBS butter
oil

Salad:
1 head napa cabbage, shredded
1 bunch green onions, sliced

Dressing:
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce*

In a medium skillet melt butter over medium heat, add almonds, and sesame seeds and stir-fry until light brown.  Remove from heat and cool.  Heat oil (or use a deep fryer) and drop half a package of noodles into it.  Cook about one minute until noodles begin to brown and float.  Remove from oil and drain on paper towels.  Sprinkle with a bit of seasoned salt.

In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute, stirring until sugar is completely dissolved.   Add soy sauce. Cool.   I store it in a glass jar with a tight lid so I can shake to completely mix before pouring over salad.

In a large bowl, combine shredded napa cabbage and sliced green onions. Add Teriyaki Chicken, the noodles and soy sauce dressing. Toss to coat. Serve.

Turkey Bacon Salad

1-2 cups chopped turkey (smoked or leftover works fine)

1/2 lb. thick bacon

1/4 cup onion, sliced

1 avocado, chopped
1 tomato, chopped
Bowl of iceberg lettuce, or combination of greens

Dressing Ingredients:
1/2 cup mayonniase
1/2 cup sour cream
1/2 cup crumbled feta cheese
1 TBS red wine vinegar
1 TBS fresh chopped parsley
1 minced garlic clove
1/4 tsp. dried oregano
a bit of milk, to thin if necessary

Mix Dressing ingredients and refrigerate. (For creamier dressing, blend in food processor.) Tastes best after a few hours or overnight.

Slice bacon and fry until crisp. Toss salad with dressing & turkey. Gently fold in remaining ingredients, topping with additional feta if desired.

Ginger Steak Salad

I didn't take a pic of this meal. I figured the creator of the recipe had plenty of her own good photos. But I had to give a shout out to Pioneer Woman for this excellent salad. Everyone here loved it. And I followed the recipe EXACTLY, which is foreign to me. The only difference was the gluten free soy/tamari sauce. Otherwise the same.

This is a link to Pioneer Woman's Ginger Steak Salad.    This post is for Michael, my husband, when he is browsing my blog for dinner ideas.

Honey & Spice Chicken

2 tsp. garlic powder or granulated

2 t chili powder
1/2 tsp. onion powder
1 tsp. paprika
1 tsp. salt, coarse grind if you like
1 tsp. cumin
1/2 tsp. cayenne red pepper
8-10 boneless skinless chicken thighs or 4-5 breasts
1/4 C Honey
1 TBS Rice Wine Vinegar

Rinse and dry chicken pieces on paper towels.  Using 1 TBS of olive oil, rub into chicken.  Mix spices and spread over chicken.  I mix it in with my hands to coat more evenly.  Pour honey into small bowl.  Warm for 10 seconds in the microwave, then mix with vinegar.

Grill chicken a few minutes each side.  Brush honey mixture for the final minutes of cooking, coating both sides.  The honey can burn quickly or cause flareups, so watch carefully.  Remove from grill and serve.

If desired, drizzle last bit of honey over chicken before serving.

(I found the recipe here.  I have made it several times.  Also delicious as a  salad with  mangoes & avocado. )

Spicy Fruited Chicken Salad

Couldn't figure out what to make for dinner tonight. I saw 2 avocados sitting on the counter and some fresh peaches...thus a salad was born.
2 Boneless Chicken Breasts
2 TBS Chipotle Peppers in Adobo Sauce, chopped finely
2 Cloves Garlic, minced
1 TBS Oil
Salt & Pepper, to taste

Mix peppers, garlic, dash of salt & pepper, and oil with chicken. Grill 3-4 minute each side, or until no longer pink inside. Cool 2-3 minutes, then chop or slice.


For Salad:
2 avocados, chopped (avocados should be firm, not soft and mushy, but not hard)
1 large ripe peach, chopped (remove skin if desired)
1/2 cup chopped sweet onion
1/3 cup chopped red pepper
1 TBS fresh parsley, chopped
juice from 1 lime
Salt & Pepper, to taste


Chop vegetables and place in bowl, mixing gently. Squeeze lime juice over all. Fold in chicken & garnish with parsley. Enjoy. I served this with Black Beans and Chips & Salsa.

Chicken Rice Salad With Artichokes

I've been wanting to make Chicken Rice Salad for awhile, but it's made with Rice-a-roni, which is NOT gluten free. I think I like the new version even better than the old.

1 cup rice
2 TBS fresh chopped parsley
1/4 tsp. celery salt
1/4 tsp. onion powder
1 chicken bouillon cube, gluten free
1/8 tsp. turmeric
4-6 green onions, chopped
4 stalks chopped celery
1 cup chopped cooked chicken or 1 can of chicken breast
1/3 cup stuffed green olives, sliced
1 12 oz. jar quartered artichoke hearts, drained
1 can water chestnuts, drained and chopped
1 cup mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1/4 tsp Worcestershire sauce
salt and pepper to taste

Cook rice with bouillon, parsley, celery salt, turmeric, and onion powder in 1 3/4-2 cups of water. (I'm at a high altitude, so you may need less water. After 15 minutes, I check on the rice and add more water if necessary.) Chop vegetables. Mix mayonnaise, curry powder, lemon juice & Worcestershire sauce. When rice is cooked, remove from pan and chill. If I'm in a hurry, I spread it out on a non-stick foil lined pan for a few minutes. Place in a big bowl and add green onions, water chestnuts, celery, chicken, olives, artichoke hearts, and salt and pepper to taste. Fold in dressing, mixing well. Chill and serve.

Cobb Salad

1 head iceberg lettuce, sliced into 1/2 inch ribbons, then crossways into 1-2 inch pieces, or chopped
1/2 lb sliced, cooked bacon
2-3 hard boiled eggs, chopped
2 ripe avocados, chopped
1-2 cups chopped cooked chicken, in a pinch, canned chicken works fine
1 tomato, roma works well, chopped
2 tablespoons chopped green onions, or sweet/red onions
3-4 oz. mild bleu cheese

Dressing:
1/3 cup red-wine vinegar
1 tablespoon Dijon mustard
1-2 teaspoons sugar
Salt and pepper
2/3 cup olive oil

Mix vinegar, mustard, sugar, salt and pepper and oil in a dressing carafe. Shake until well mixed.

Boil eggs. Peel and chop. Cook bacon, drain on paper towels and crumble. (Or slice up before you cook-I do this with a lot of recipes.)

Place lettuce on individual plates or shallow bowls. Arrange chicken, bacon, chopped tomatoes, avocado, green onions, and bleu cheese crumbles atop lettuce. Serve dressing on the side.

Grilled Chicken Salad w/Peanut Sauce

My mother-in-law mentioned a salad she loved, at a favorite restaurant she frequented in Arizona. In an attempt to prepare something similar, without ever having tasted the dish, here is my version:

Mixed Greens with lots of romaine, sliced

1 carrot, peeled & thinly julienned
Grilled Boneless Chicken
Peanut Sauce
Tortilla Strips
Honey-Lime Dressing:

1/4 cup fresh lime juice (I used 2 limes)
1/4 cup rice wine vinegar
1/3 cup honey, warmed slightly for easier mixing
2 cloves minced garlic
1/2 tsp. salt
fresh ground pepper
1/4 cup vegetable oil
1/2-1 TBS chopped fresh cilantro or parsley

Mix ingredients together. Shake vigorously and refrigerate until ready to use. This dressing was created for the Grilled Chicken Salad

Mix together peanut sauce:
1/3 cup peanut butter
1/3 cup gluten free soy sauce or tamari
1 -2 TBS fresh grated ginger
2 tsp. sesame oil
1/3 cup hot water

For seasoned tortilla strips:
10 corn tortillas
1/4 cup oil
1/4 tsp. cayenne red pepper (optional)
1/2 tsp. cumin
2 tsp. chili powder

You can use just about any seasoning desired. I will try some variations next time. Mix oil and spices. Brush on one side of tortillas, and stack into 2 stacks. Cut stacks in half, then in 1/4-1/2 inch slices. Spread on non-stick foil lined baking sheet. Bake at 400 degrees for 15 minutes or until light golden brown. Let cool and use as a salad topping.

I brushed the chicken with leftover oil and seasonings from tortilla strips and sprinkled with pepper and garlic salt. Grill 4-5 minutes per side until no longer pink inside. Let set a few minutes before cutting. Slice into thin strips.

To serve, mix salad with lime dressing. Place on individual plates with sliced chicken. Drizzle with peanut sauce and top with tortilla strips. Or just mix it all together. I didn't give amounts of lettuce or chicken, so don't use the full amount of sauce and dressing unless you have enough salad to warrant that much.

Chicken Rice Salad

1 pkg. chicken flavored Rice A Roni
4 green onions, chopped
4 stalks chopped celery
1 cup chopped cooked chicken or 1 can of chicken breast
1/3 cup stuffed green olives, sliced
2 small jars quartered artichoke hearts, drained*
1 can water chestnuts, drained and chopped*
1/2 cup mayonnaise
1/2 teaspoon curry powder
1/4 tsp Worcestershire sauce
salt and pepper to taste

Prepare rice mix as directed on package and chill. Mix mayonnaise, curry powder, & Worcestershire sauce. Add to rice, then mix in green onions, water chestnuts, celery, chicken, olives, artichoke hearts, and salt and pepper to taste. Mix well, chill and serve.
(*these items can be omitted to save $)

Chalupas

Happy Cinco De Mayo


This recipe came from my mother-in-law. Here is the original:


2-3 lb. pork roast
1 package pinto beans
1 can chopped green chilies
2-3 garlic cloves
2 TBS chili powder
1 TBS Cumin
1 TBS salt
1 tsp. oregano

Soak beans covered with water overnight. Drain beans and rinse. Add all ingredients except the salt in a slow cooker. Cover with water. Cook on high several hours until beans are tender. Add salt. Remove meat and shred. Add back to pot. If there is a lot of liquid, remove lid to thicken.

I haven't made this with pork for years. I began using chicken breasts and thighs, but hated getting the meat off the bones. So now I use boneless chicken breasts, about 2-3 lbs. The breasts cook faster, so add them after the beans have been cooking for awhile. If cooking on the stovetop, add additional water if necessary. I also cut back on the salt and cut the chili powder to 1 TBS since my husband doesn't really like chili powder. And it's almost impossible to cook this without adding chopped onion. This is what the consistency should be after cooking.


You can also just cook the chicken and spices without the beans, only use less water. Add 2 cans of pinto beans about an hour before serving.

Serve over tortilla chips (homemade are great) and top with lettuce, tomatoes, cheese, salsa or any ingredients of your choosing: guacamole, olives, sour cream, avocado, etc.

Chicken Grape Salad

2 cans chicken (13 oz.)
1 cup seedless green grapes
1 cup seedless red grapes
1/3 cup dried cranberries
3/4 cup sliced celery
2 sliced green onions 
1/2 cup chopped pecans

Dressing:
2 tablespoons honey
1 tablespoon Dijon mustard
3/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper

Mix dressing ingredients. Place chicken, grapes, cranberries, celery and green onions in a bowl. Add dressing and mix well. Refrigerate until ready to serve. Right before serving, mix in pecans. I served this as a side to potato soup for a more hearty meal. Great for summer meal served over a bed of lettuce.

Shredded Beef Tacos

2 lbs. stew meat
2 garlic cloves, minced
salt
fresh ground pepper
1/2 pkg. of beefy onion soup mix
1/2 cup of water
oil
corn tortillas

Brown meat in 1 TBS oil. Sprinkle with a little salt and fresh gound pepper. Place in crockpot and add the remaining ingredients. Cook on low 6-8 hours, or high for 4 hours. Meat can be shredded with a fork, or in a food processor.

For soft tacos, heat oil in a skillet. Fry tortillas 8-10 seconds per side, just until soft. Drain and blot on paper towels. Keep warm in tortilla keeper or oven, if desired.

For crisp tacos, fold tortilla ends up, holding with tongs. Hold the middle in oil to set the bottom of the taco shell. Then fry each side until crisp. Tortillas can also be filled with meat before frying. If this is too much work, purchase pre-made taco shells and heat in oven.

Variations:
If you're in a hurry, don't bother browing meat before putting in crockpot. Omit water. If you don't have onion soup mix, or don't care for it, use 1/2 cup chopped onion. You can also replace the garlic with garlic salt. Add a bit of water or beef bouillion if meat becomes dry.


Meat can also be used for:

Beef Enchiladas
Green Chili Burros
Roast Beef Sandwiches w/pepper rings
Taco Salad
Lunch Wraps

Freeze leftover meat for other meals or easy lunches later. Recipe can be doubled, making several meals.

Chicken & Black Bean Taco Salad

4-5 boneless chicken breasts
1-2 cans black beans, drained
2 garlic cloves, minced
1 can chopped green chilies
1/4 cup chopped onions
1/4 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. chicken bouillon
1/2 tsp. oregano
1/2 cup water
1/4 cup salsa
salt
pepper

Delicious served with the following:


Lettuce
Tomato
Cheese
Salsa
Tortilla Chips
Black Olives
Onion
Avocado

Place chicken breasts in crockpot. Add remaining ingredients, except black beans. Cook on high 4 hours, or low for 6-8. One to two hours before ready to serve, shred chicken with fork mixing everything together. Add black beans. Adjust seasoning if necessary.

Serve with lettuce, tomatoes, onions, guacamole or avocado, black olives, sour cream, tortilla chips & homemade salsa.

Teriyaki Chicken Salad

For Salad:
2 (3 ounce) packages ramen noodles, crushed (You can use 1-3 packages depending personal preference.)
1/2 cup sliced almonds
2 teaspoons sesame seeds
2-4 TBS butter (Depending on how many noodles you cook.)

1 head napa cabbage, shredded
1 bunch green onions, sliced

Dressing:
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce*

In a medium skillet over low-medium heat, brown ramen noodles, almonds, and sesame seeds with melted butter. Once browned, take off heat and cool. (Opt. I sprinkle a bit of one of the seasoning packets on the mixture after removing from heat.)

In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Add soy sauce. Cool. (I don't boil it, just heat until sugar is dissolved.)
In a large bowl , combine shredded napa cabbage and sliced green onions. Add Teriyaki Chicken, the noodles and soy sauce dressing. Toss to coat. Serve.


Teriyaki Chicken
(Here is the recipe for the chicken:)
Teriyaki Chicken Salad

Chicken Marinade:
3/4 cup soy sauce*
1/4 cup sugar
1 1/2 TBS red wine vinegar
2 tsp vegetable oil
1 minced garlic clove
1 Tbs grated fresh ginger (or 3/4 tsp ground ginger)
1-2 lbs boneless skinless chicken breast

Mix all ingredients together and marinate chicken for several hours, overnight, or freeze all in a Ziploc bag until ready to use. Drain marinade and grill chicken about 4 minutes each side. Slice thin or cut into bite-size pieces.

*See Information On Ingredients & Methods in sidebar.

BLT Salad

Ingredients:

1 lb. pkg. pasta (wagon wheel, small penne, or other pasta)
1 pkg thick cut bacon
4 ripe tomatoes, halved, sliced or chopped (grape tomatoes halved are nice too, or in a hurry just toss small ones in whole)
3 cups sliced romaine lettuce
1 ripe avocado cut into chunks
1/2 cup mayonnaise
2 TBS cider vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp fresh ground pepper

Directions:
Mix together mayonnaise, vinegar, sugar, salt & pepper. Cook pasta & drain. Cook bacon and crumble. Add bacon, tomato and lettuce to pasta. Toss dressing mix with pasta. Add avocado and gently mix. Serve immediately.