Zesty Italian Potatoes

Happy Thanksgiving everyone!  It's Thanksgiving here in the states and it's my hubby's favorite holiday!!  I dont cook on this holiday...my sister-in-law does.  But did that stop me from cooking...ummm....no :)

I found this recipe on Pinterest the other day and since my husband LOVES potatoes - I thought I would try it out.  This recipe is so good and SO easy!!  It's gluten free (make sure you read the ingredients on the package of Zest Italian Dressing Mix) and goes well with chicken or steak!

Below is the recipe!  Hope you enjoy!!

Ingredients:

10-15 medium size red potatoes
olive oil
Package of Zesty Italian Dressing Mix
Salt
Pepper
1/8 tsp Onion Powder

Directions:

Cube the potatoes and leave the skin on.  Place the potatoes in a bowl and drizzle with olive oil.  Sprinkle a package of dry Zesty Italian Dressing Mix and stir.  Add in onion powder, salt and pepper to taste. Stir again to mix well.

Place aluminum foil on a large cookie sheet.  Pour potatoes on the cookie sheet and bake at 400 for 45 minutes.  I move the potatoes around with a spoon about 20 min in.  Enjoy!

Cilantro Thai Grilled Chicken

So it's the week of Thanksgiving...so that means I'm going to eat REALLY bad on Thursday, and Friday, and Saturday and so on!  SO - I'm eating lean and healthy in the earlier part of the week!  And I'm a runner so I think I'll be increasing some intensity and distance this week too!

Tonight I made a really simple but DELICIOUS dinner!  I found this one on Pinterest and it was simply amazing!  This one is Gluten Free if you use Gluten Free Soy Sauce and takes about an hour to sit in the marinade but the time is so worth it!  I made my Roasted Vegetable dish with this and Italian potatoes (which I'll post that recipe tomorrow) and it was excellent.

One of the ingredients in this recipe is toasted sesame oil.  This product can be a bit pricey, but don't skip on this product.  Part of the reason certain recipes taste so good is because of good quality products.

Below is the recipe!  It got HUGE reviews at my house tonight!!

Enjoy!

Ingredients:

4 Chicken Breasts
1/2 Bunch fresh Cilantro
2 Garlic Cloves Chopped
1 Tablespoon of Gluten Free Soy Sauce
1 Tablespoon Toasted Sesame Oil

Directions:

Place all the ingredients in a food processor and process until smooth.  Pour the marinade over the chicken breasts and put in the fridge to marinate for 1 hour.  After an hour, the chicken is ready to grill.

Easy Peasy and oh so Yummy :)

"Not Too Tricky" Tiramisu

This is by far one of my FAVORITE dessert recipes and I dont even rally like Tiramisu.  But my dad found this recipe years ago and it is a family favorite.  Most tiramisu recipes are complicated to make...but this one is not bad at all.  The taste is addicting and you are guaranteed to love this recipe!!

Now, you can make this either Gluten Free or regular.  There are 2 brands I'm going to recommend for the lady fingers.

Gluten Free Lady Fingers:

Regular Lady Fingers:

So if you are Gluten Free, you can STILL enjoy this dessert and for those who can eat Gluten...Alessi is an AWESOME brand!  And Jellos Instant Devils Food Chocolate Instant Pudding is Gluten Free!  Check out their site:http://www.gfoverflow.com/results.php?q=brand:+Jell-O

Here is the recipe!  Enjoy - but I'm warning you...this is addictive!!

Ingredients:

2 Tablespoons Instant Coffee Granules
1 1/2 cup of water
4 cups of low fat milk
2 Packages (3.8oz Each) Instant Devils Food Chocolate Instant Pudding (Yes - this is Gluten Free!!)
1 package (8 oz.) Light Soft Cream Cheese at Room Temperature
24 Lady Fingers
3/4 cup 8 oz Semi Sweet Chocolate Chips
1 Carton (16 oz) Lite Cool Whip Topping
1/2 tsp Cocoa Powder for Garnish

Instructions:

Mix the coffee granules with water and microwave on high for 1 min.  Leave in microwave and proceed with recipe.  Mix the milk, pudding and cream cheese in a large mixing bowl on medium speed.  Mix until well blended.  Split the ladyfingers in half length wise.  Place half of package in trifle bowl cut side up.  Drizzle 1/4 of coffee mixture evenly over the Ladyfingers.  Spread half of the pudding mixture over the Ladyfingers.  Spread 1/4 of the whipped topping over pudding.  Sprinkle 1/4 cup of chocolate chips over the topping.  Repeat these layers 3 more times.  Sprinkle cocoa powder on top to garnish.  Cover with plastic wrap and refrigerate for 6 hrs.

Halloween "Worms for Brains"

I hope everyone had a fun and safe Halloween!  We had a potluck at work and the theme was to bring a dish that was Halloween based.  So I created "Worms for Brains".  These are just too cute to not post about! 

This is simple! Get 4 or 5 Red or Orange Peppers and cut the tops off (like you do for your pumpkin carvings).  Clean out and discard the seeds.  Take a small parring knife and cut a pumpkin face into each pepper.  Scoop in your favorite recipe of spaghetti and you put the tops back on.  You're all set!

I hope you guys use this idea at your next Halloween potluck!

Lemon Garlic Chicken

I have been in New York all week on business travel.  I had never been to New York before but I can tell you the food was just out of this world!  I ate at a lot of French cafes and had food with a lot of French flare and it was just amazing!! I got home yesterday, so I am just now getting an opportunity to post a new recipe! 

I found this recipe on Big Oven and it's full of flavor.  I had this chicken dish with a side of rice and balsamic Green beans with almonds (that recipes is here on my blog).  It left us full but not feeling heavy.  It is a very light dinner, full of flavor and very healthy! 

I use chicken thighs with this recipe but let me tell you up front - this one takes a little bit of time.  It's simple to make but you need to let the chicken marinate for 20 minutes and then the thighs need to cook for 45 minutes.  But it's well worth the wait.  Definitely serve this one with rice or even a side of mashed potatoes.  It's Gluten free (ensure you use a Gluten Free soy sauce) and dairy free! 

I hope ya'll enjoy!!

Ingredients:

10 to 12 Boneless and Skinless Chicken Thighs
1/4 cup Olive Oil
1/2 cup Fresh Squeezed Lemon Juice
1 tsp Oregano
1/2 tsp Pepper
1 tsp Garlic Powder
1 tsp Salt
1/2 Cup Soy Sauce (Use a Gluten Free for those not eating Gluten)

Directions:

Soak the chicken pieces in salted water for 20 minutes (or just rinse if you're in a hurry), then pat the pieces dry and lay them in a baking dish.  They should be a bit crowded, touching each other.

Mix up the rest of the ingredients and pour over the chicken, then let stand for 20 minutes.  Bake at 400 degrees for 45 minutes.  Serve immediately.

Tortilla Soup

I cant express how much it means to me to see so many hits on my recipe blog each day from around the world and when people send me great recipes to share with others to try, I'm honored!! I love sharing great tasting and healthy recipes!!!

This is a great crockpot recipe!! I'm a huge soup lover and it's so hard to find Gluten free and dairy free soups out there that taste good.   This one is Gluten free and can be dairy free if you opt to leave the cheese and sour cream garnish off.  A friend of mine at work shared this recipe with me and it is full of veggies and so great for you!  Thanks Kate!  I hope ya'll enjoy this one!  Fall is quickly approaching here in the states and this one will be excellent for the cooler weather!

This one freezes and cuts in half beautifully if you’re just cooking for 1 – 2 people.  Enjoy!!

Ingredients:

28oz chicken broth (make sure you use a Gluten Free brand)

28oz diced tomatoes

28oz tomato sauce

1 or 2 cans black beans

Shredded cooked chicken (if desired, 2 breasts) – great use for leftovers

Olive oil to sauté:

1 large onion, chopped

3 jalapenos seeded and chopped (or leave the seeds, or substitute ½ - ¾ small can diced jalapenos if you want it spicy)

2 – 3 cloves garlic, chopped

3 zucchini, chopped

 2 TBSP ground cumin

1 TBSP oregano

Salt and pepper to taste

For garnish: (if/as desired)

Chopped avocado, shredded cheddar cheese, sour cream

Broken tortilla chips (make sure they are 100% corn)

Directions:

Get out your crockpot!

Add broth, tomatoes, tomato sauce and black beans (rinsed and drained).

Saute onion, jalapenos, garlic, zucchini in a little olive oil, just to soften, then add to crockpot.

Season with cumin, oregano, salt & pepper.

Stir in chicken if desired (you can leave chicken out if you want).

Simmer on medium for 2 – 3 hours to blend the flavors.

Garnish as desired!

Three-Vegetable Penne with Tarragon-Basil Pesto

This has to be one of my all time favorite pasta dishes.   I found this one about a year ago form Rachel Ray and I fell in love with it!!  Pretty easy to make and it can be made with Gluten Free Pasta.  You can also add chicken to this dish if you would like. This one is great with a salad and garlic bread (for those of you who eat wheat). 

The pesto sauce you make with this recipe is really great - one of the better recipes I have had.  This one will serve 4.

Enjoy!

Ingredients:

1 lb of penne rigate (ridged) pasta (or whatever Gluten Free Pasta you choose)
1/2 lb of asparagus, tough ends trimmed
1 small zucchini
1/4 lb thin green beans or regular green beans (stem ends trimmed)
1/4 cup pine nuts
1 cup fresh basil, about 20 leaves
1/2 cup fresh tarragon, leaves stripped from 10-12 stems
A handful of fresh flat-leaf parsley
zest of 1 lemon
1 garlic clove
1/2 cup grated Parmigiano-Reggiano cheese
Course Black Pepper
1/3 cup olive oil

Directions:

Bring a large pot of water to a boil for the pasta.  Salt the water, add the pasta, and cook according to the directions on the package.  Cut the asparagus spears on an angle into 2-inch pieces.  Cut the zucchini into match sticks.  Cut the green beans on an angle into 2-inch pieces.  Add the vegetables to the pot with the pasta after the pasta has been cooking for about 5 minutes.  Boil the veggies and pasta together for 2 minutes. Do NOT overcook your veggies!

While the pasta is working, toast the pine nuts in a small dry skillet until golden, then cool.  Place the nuts, basil, tarragon, parsley, lemon zest, garlic, 1/2 cup cheese, and a little salt and pepper in a food processor.  Turn the processor on and stream in the olive oil until a thick sauce forms.

Scrape the pesto into a large, shallow serving dish.  Add a ladle of hot, starchy pasta water to the pesto.  Drain the pasta and veggies and immediately add them to the pesto.  Toss to coat the pasta and vegetables evenly.  Adjust the salt and pepper to taste.  Serve with extra graded cheese.

Lemon Meringue Pie

Here in the States, it's Labor Day...so Happy Labor Day everybody!!  And what do I do on holiday when I'm off from work?  Yes, I cook :) 

My little girl brought home a book from her school library about Amelia Bedelia.  As my mom was reading this book out loud to my 2 kiddos, she read about all the things Amelia Bedelia does wrong...but the one thing she does right is make a fabulous lemon meringue pie....and I thought, it's been forever since I made a homemade lemon meringue pie!!

So here it is!  I make mine with a graham cracker crust.  If you are Gluten Free, they sell graham cracker crust mix in a box so you can make a Gluten Free pie shell!  Kinnikinnick makes a great one!

For all you non-gluten free folks, if you want to make your own graham cracker pie crust...I have a good recipe for you below or you can buy a premade graham cracker crust pie shell.

This one takes a little bit of time and is in the medium range of difficulty.  See below for the recipe and I hope you enjoy it!!

Ingredients:

Graham Cracker Crust (This one is not Gluten Free):

• 1 1/2 cups crushed graham crackers (about 8 whole crackers)
• 6 Tablespoons (3/4 stick) unsalted butter, melted and cooked
• 3 tablespoons granulated sugar
• 1/4 teaspoon kosher salt

Lemon Filling:

• 1/3 cup cornstarch
• 1 1/2 cups granulated sugar
• 4 large egg yolks
• 1/3 cup freshly squeezed lemon juice
• 1 1/4 cup water
• 2 Tablespoons unsalted butter
• 2 Tablespoons finely grated lemon zest

Meringue:

• 5 large egg white, at room temperature
• 1/2 cup granulated sugar

Directions:

Place oven rack in the center of the oven and heat to 375 F.

For the graham cracker crust:

1. Combine crushed graham crackers, melted butter, sugar and salt in a medium bowl and mix well.  Press mixture evenly into a 9-inch metal or ceramic pie plate and bake until lightly browned, about 10 minutes.  Let cool completely on a wire rack.

For the Lemon Filling:

1. Combine cornstarch, sugar, egg yolks, and lemon juice in a medium-size heavy saucepan.  Add water and whisk until blended; use a rubber spatula to scrape the sides and bottom of the pan to make sure mixture is well combined.

2. Cook over medium heat, whisking constantly until mixture comes to a boil.  Boil for 1 minute, stirring constantly.  Remove from heat, add butter and lemon zest and stir vigorously until butter is completely melted and ingredients are thoroughly combined.

3. Pour mixture into graham-cracker crust, cover with a round of waxed paper or parchment paper, and let cool to room temperature.

For the Meringue:

1. Combine egg whites and salt in a large, clean bowl and whip with a hand mixer on high speed until soft peaks form.  Gradually add sugar and continue beating until stiff, glossy peaks form.

2.Remove the paper from the pie, and spoon meringue over lemon filling.  Spread meringue with a spatula so that it covers the entire surface of the pie, sealing in the filling.  Be sure meringue meets the crust, otherwise it will shrink inward, exposing filling.

3.  Bake until meringue is golden brown, about 10 minutes.  Let cool to room temperature on wire rack, the refrigerate until filling is cold, at least 4 hours.  Slice and serve chilled.  Store in refrigerator.

Cream Spinach

I have a simple recipe for you tonight and it's yummy!  I just ended my women's Bible study a couple of weeks ago and for the final night, we decided to do a pot luck.  One of the ladies in my Bible study group brought this creamed spinach dish.  We all loved it and asked for the recipe.  I made it tonight for the first time and it's SO GOOD!! 

Now -let us talk about the Gluten Free aspect of this recipe.  This recipe calls for a package of Dry Lipton Onion Soup Mix. There has been a lot of controversy out there about ingredient changes to this product.  One source says that, "Lipton Dry Onion Soup Mix is gluten free, even though it lists barley. They say the barley is processed to the level that it is considered gluten free."  However - if you are not comfortable with this product, let me give you an alternative.  Try substituting dried minced onion, gluten free beef bouillon and onion powder. 

Here is the recipe for that equaling 1 packet of Onion Soup Mix:

4 teaspoons Gluten Free  beef bouillon granules

8 teaspoons dried onion flakes

1 teaspoon onion powder

1/4 teaspoon seasoned pepper

 

Now - let's go on to this creamed spinach recipe!! 

 

Ingredients:

 

3 pkg frozen spinach

1/2 pt sour cream

1 pkg Dry Lipton Onion Soup Mix (OR Gluten Free Substitute Recipe above)

1/4 cup Mozzarella Cheese

 

Directions:

 

Cook the spinach until tender and drain.  Mix together sour cream, Onion Soup Mix in blender.  Mix in spinach and put in a baking dish.  Add mozzarella cheese on top.  Bake 20 minutes uncovered at 350.

 

Now I know this picture isn't that great.  I forgot to take a picture of the spinach right out of the oven so I took a picture of it on my plate with dinner!!  I'll try to get a better picture next time!!

 

 

 

Cauliflower, Cashew and Pea Salad

This is one of my favorite side dishes for spring/summertime! It's different and tasty!  This is my mom's recipe from forever ago.  I have no idea where she got this recipe from but it is very light and Gluten Free!   This one is really easy to make and it is great to take as a side dish for grill outs or a potluck! 

TIP: I like to go light on the mayo with this recipe.  So I tend to yield to the 1/4 cup Mayo so it barely coats the other ingredients.

Ingredients:

1 to 1 1/2 cup frozen peas
1 head of Cauliflower
1/2 can salted Cashew Nuts ( I prefer halves)
1/4 cup chopped onion (finely chopped)
1/4 to 1/3 cup mayo
Salt and Pepper to taste

Directions:

Chop your cauliflower to small pieces and wash thoroughly.  Add all ingredients to a large bowl and stir to coat. Again - I think this tastes best when the mayo is barely coating the other ingredients.  Add Salt and Pepper to taste.  Keep chilled. 

Chicken Salad

It's hard to find a good chicken salad recipe.  I have only found 2 out there that I really like and I'm going to list one of them here.  This is my mom's recipe.  I have no idea where it came from, but she has been making it before I can remember.  This recipe is simple and it calls for simple ingredients.  There is nothing fancy about this recipe and that is what I like about it. 

I tend to go easy on the mayonnaise because I have found that some people don't like a lot of mayo in their chicken salad and some do.  The ones who want more (like my husband) can add some additional mayo onto their sandwich bread.  Feel free to increase the mayo in this recipe to get the amount you like.  Also - this is very important.  This salad tastes better when you finely chop up the celery and onions.  I use the Pampered Chef food chopper.  Works excellent and it's so fast.  I anybody needs a Pampered Chef order...let me know.  My friend sells their products and I can get you a great connection!

This one is Gluten Free and goes well on sandwiches, crackers and salads.  If you are gluten free - make sure you check your crackers and bread to ensure there is no gluten.  My hubby eats this one with saltines, Ritz Crackers and sandwich bread.  It has become one of his frequent requests!

Enjoy :)

Ingredients:

1 lb chicken breasts
2 stalks of celery, finely chopped
2-3 tablespoons of finely chopped onion
1/4 cup chopped pecans
1/3 to 1/2 cup mayonnaise
1/2 cup of red grapes sliced in half
Salt and Pepper to taste

Directions:

Boil the chicken breasts in a pot of water until done and no longer pink.  Once done, set aside to cool.  Chop your onions, celery, pecans and place them in a big bow.  Add your mayo and red grapes to the big bowl with your onion, celery and pecans. 

Once your chicken is cooled, finely shred it and drop into the bowl of ingredients.  Once that is complete, add your mayo and stir with a fork.  Add any salt or pepper that you need for taste and any additional mayo that you need.

Keep this one in the fridge - but you are ready to go!

Thai Peanut Chicken Pasta

Ok, so - this recipe is one of my hubby's favorites and if you like peanut butter...you'll like this one.  I found this recipe years ago from South Beach and it has stayed with us!  This one is really easy to make but you will need to go to the grocery store because it calls for ingredients that you may not have in your kitchen...like napa cabbage, dark sesame oil, rice vinegar and soba noodles

Let's talk about Soba noodles for a minute because some are gluten free and some are not.  If the Soba noodles you get are pure buckwheat noodles then you are gluten free.  Just read your ingredients.  Buckwheat is not a wheat but a plant in the carrot family, it is the seed kernels of the flowers, and is low in fat, high in iron, and gluten free.  Eden Foods makes a 100% buckwheat Soba noodle.  If you are not interested in Soba noodles for this dish and you want to have just make this with regular wheat pasta, use linguine. 

Dont make this pasta dish with Quinoa noodles.  Quinoa is naturally dry and the pasta needed for this dish needs to have some moisture to it.

So - here is the recipe.  I hope you enjoy it!  I serve this with a salad and for my non Gluten Free hubby, a side of garlic bread :)

Ingredients:

4 Ounces Soba noodles
1 1/2 lbs boneless, skinless chicken breast
3 teaspoons dark sesame oil, divided
1/3 cup creamy or crunchy peanut butter (I LOVE crunchy)
2 Tablespoons Gluten Free Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons water
1 head of Napa cabbage, shredded
2 scallions, thinly sliced
Salt and Black Pepper

Directions:

Cook noodles according to package directions; run under cool water and drain. 

Season chicken well with salt and pepper and toss with 1 tsp of sesame oil.  Heat grill pan or skillet over medium-high heat; cook chicken until browned and no longer pink in the middle. 

Whisk together peanut butter, soy sauce, vinegar, water and remaining oil in a large bowl.  Thinly slice chicken and add to peanut butter mixture.  Add noodles, cabbage and scallions.  Toss gently to combine all and serve.

Makes 4 servings
Per Serving
370 calories, 13 grams fat, 2.5 saturated fat, 42g protein, 19g carbs, 2 grams dietary fiber, 500 mg sodium

Mexican Chopped Chicken Salad

My hubby found this salad recipe for me.  Yes - he found it on our Ranch dressing bottle but I don't care....it was tasty!  Don't you just love a good salad?  I have run into 2 salad recipes this week that have been really good!  I'll post the other one this week!

This one is Gluten free as long as you read your tortilla chips label and get 100% corn tortillas. The Hidden Valley Ranch Bottles are Gluten Free so enjoy!! ( YEAH!)!!  If you opt to season your chicken - make sure your seasoning has no gluten in it.  Read your labels! This one is a fast make and tasty for lunch with a sandwich or soup. Here it is!  Simple!  Enjoy!

Ingredients:

6 cups shredded lettuce (I like Romaine)
1 bag corn tortilla chips
2 cups cubes cooked chicken
1 1/2 cups of canned kidney beans, rinsed and drained
1/2 cup Hidden Valley Ranch Dressing
1/2 shredded cheese
tomatoes and olives for garnish

Directions:

Combine all ingredients in large bowl.  Garnish with tomatoes and olives.  Makes 6 servings.

Peanut Butter and Yogurt Dip

My hubby found a good and and healthy snack recipe out there!  I'm so proud of him!!  LOL!  I'm always looking for a healthy  snack for my kids and one that they will enjoy! Your kiddos will love this and it's good from them.  It's a great way for them to get in their Vitamin C and Calcium! You can eat this dip with assorted fruits like bananas, strawberries, apples, and peaches!

This one can be Gluten free if you ensure your Peanut Butter and Yogurt is Gluten Free.  Make sure to read your labels!

Here's the recipe!!

Ingredients

• 1/3 cup of Creamy Peanut Butter Spread (Your Favorite)
• 1 container (6 oz.) nonfat vanilla yogurt
• 3 cups assorted sliced fruits

Directions

1. Combine Peanut Butter Spread with yogurt in medium bowl. Serve with fruits.

Nutritional Information

Amount Per Serving
Calories 130
Calories From Fat 70
% Daily Value*
Total Fat	8 g
Saturated Fat	1.5 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	75 mg
Total Carbohydrate	13 g
Dietary Fiber	3 g
Sugars	8 g
Protein	5 g
Vitamin A	0 %
Vitamin C	80 %
Calcium	13 %

Potato Salad

I am not a fan of potato salad but a good friend of mine brought this recipe to work back in 2006 and I just had to have the recipe!  This recipe is for a dill potato salad.  I don't like sweet relish potato salad so this dill version was perfect!  My sweet friend Jennifer shared this with me and it has quickly become a family favorite.  My husband loves it and asks for it often. I also take it to family reunions a lot.

This is one of those recipes that you really have to judge the measurements by taste.  I'm going to do my best to guide you on the measurements, but I taste this one like 10 times while making it to ensure it's exactly how I want it to taste.  It's Gluten Free and needs to be chilled for about 2-3 hours after you make it!  Enjoy!

Ingredients:
5-6 whole potatoes
1/4 cup of mayo (not Miracle Whip)
3 Tbsp Mustard
1/4 cup celery - chopped finely
1/4 of a small red onion - chopped finely
4 Tbsp Dill Relish
Salt and Pepper to taste (at least 1/4 tsp of salt if not more)

Directions:
Boil the whole potatoes in a big pot with the skins on and not cubed. (I know - my mom always wonders why I do this but it makes them so much easier to peel and chop if you do it this way and it changes the consistency of your potato salad...it makes it more smooth and velvety).  After the potatoes are done boiling (the skins should be pulling back a little bit), drain them and let them cool for about 30 min.  Then you need to peel and throw the peelings away and cut the potatoes into cubes and place them in a big bowl.  Add the mayo and mustard.  Keep in mind my measurements above are a guesstimate so if you need to add more mayo you can, just make sure you don't get it too mushy.  Add the relish, red onion and celery and salt and pepper.  Stir and go back and taste it and add more of an ingredient if you think it needs some. 

I have found it tastes the best if you make it the night before and let it sit so the taste of the onions and celery really come out!

Quinoa Banana Bread

I have talked about Quinoa before on my recipe blog and how good it is for you.  Did you know that Quinoa can also provide small amounts of the omega-3 fatty acid, alpha-linolenic acid (ALA)? Recent studies are providing us with a greatly expanded list of anti-inflammatory phytonutrients in quinoa. This unique combination of anti-inflammatory compounds in quinoa may be the key to understanding preliminary animal studies that show decreased risk of inflammation-related problems (including obesity) when animals are fed quinoa on a daily basis.  I found this chart interesting.  Here are the nutrients breakdown in uncooked Quinoa in 0.25 cups. For more Quinoa benefits - check out this link http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice
manganese58.5%

tryptophan31.2%

magnesium29.6%

phosphorus28.1%

fiber20.7%

folate19.4%

copper18%

Calories (222)12%

Now - onto my recipe :)

My suggestion for this recipe is the riper the bananas, the better.  This recipe also doubles very well.  I found this recipe at livingwithout.com and they have a lot of great gluten free recipes!  Take a look at this site. I hope you enjoy it!

Ingredients:

½ cup + 2 tablespoons quinoa flour
⅓ cup quinoa flakes
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt, more to taste
2 or 3  very ripe bananas, peeled
2 large eggs
2 tablespoons honey or pure maple syrup
(add some walnuts if you would like- makes it even better!)

Directions:

1. Preheat oven to 400 degrees. Grease a 9x5-inch loaf pan.
2. Place dry ingredients in large bowl and mix together until well combined.
3. In smaller bowl, mash bananas. Mix in the eggs and honey until combined.
4. Add banana mixture to dry ingredients and beat until combined and batter has a smooth consistency.
5. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes until done.

Baked Shrimp

Ok guys...we are going to keep this real simple tonight because I'm tired!! LOL!  I try my hardest to my my lunch the night before so I'm not rushed the next morning.  I found this recipe on Pinterest and it takes a total of 20 min.  So easy and Gluten Free!  I plan to serve these shrimp on a bed of spring mix tomorrow for lunch with a little bit of balsamic.  YUMMY!  Enjoy!

Ingredients:
1 Stick of butter
1 bad of 30 frozen shrimp
Packet of Italian Seasoning Mix (Read your ingredients to ensure no WHEAT!!)
1 lemon

Directions:
Melt the butter in a skillet.  Once the butter is melted, slice the lemon and lay on top of melted butter.  Add your shrimp on top of the lemons.  Sprinkle the Italian Seasoning on top.  Stir and then place in a 9X13 Pyrex dish  uncovered at 350 for 15 min.  Then you are ready to eat!

Easy Peezy!!

Slow Cooker BBQ Ribs

I found this recipe on Pinterest for slow cooker BBQ ribs.  I have never cooked Ribs before.  My dad did all the time growing up but I have never ventured it.  I figured a slow cooker rib recipe might be right up my ally!!! I made beef ribs because my hubby wont eat pork, but I would recommend pork if you like pork ribs.  Baby back are my favorite.  But I made St. Louis style beef ribs and they were excellent!  Super easy too - low maintenance.  I worked from home Monday and these babies cooked all day while I worked.  5 o'clock came and dinner was ready and tasted marvelous! 

These are Gluten Free.  Make sure to read your labels on your BBQ sauce to ensure no wheat.  Sauces that contain Carmel coloring sometimes contain Gluten.  There is a BBQ sauce out there that I recommend that is 100% Gluten Free.  It's called Sweet Baby Ray's.  Yummy sauce but check this site for a list of their different sauces and ingredients: http://www.sweetbabyrays.com/Nutrition.aspx

Enjoy these ribs - these are excellent for a summer meal :)

Ingredients:
1.5 tbsp sweet paprika
2 tbsp light brown sugar
1/8 tsp cayenne pepper (optional)
Salt and Pepper to taste
2lbs ribs (you can do beef or baby backs) - leave the membranes on the ribs to help hold them together
2 cups BBQ sauce

Directions:
In a small bowl, mix together paprika, brown sugar, cayenne and salt and pepper.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.  Pour BBQ sauce over the ribs.  Cover and cook for 6-8 hrs on low (7 hours worked perfect for me).

After the ribs are done, you will need to brush them with fresh BBQ sauce and broil them in the oven to crisp them up a bit. Make sure the bones side is up.  Broil them for about 5 min on each side brushing fresh BBQ sauce on them at each turn.  Be careful when you turn them because they are super tender and will fall off the bone.  It's ok that they fall off the bone - they are still yummy.

You are then ready to chow down!  I made potato salad, baked beans and broccoli with mine!  Enjoy :)

Kitchen Charts

I follow a blog (A Sweet Pea Chef) and she posted some pretty cool kitchen charts that I wanted to pass them along.  When I cook, I always have questions about measurmement conversions and common replacement ingredients if I'm out of one. These 2 charts will help you and I wanted to pass them along!  Happy cooking :)
 

Thank you!

I get so excited to see so many people in so many different countries around the world following my recipe blog!  When I started this I thought – this would be cool to start for my friends back home in TN because the people closest to me know I love to cook and I hear from others that I’m pretty good at it!  Now, thousands of people are hitting my blog site from 13 countries steadily!  So far people from the US, Australia, Lativa, Canada, Russia, Singapore, United Kingdom, South Korea, Germany, Malaysia, Switzerland, France and Africa!  Thank you all so much for following and sending me messages about the recipes!  Keep sending people my blog site http://amandasgreatrecipes.blogspot.com

Sauteed Chicken in Mustard Cream Sauce

It has been a couple of weeks since I have posted. Life is so busy! The kids are getting older (although they are still so little) and with my work and my husband's work and extracurricular activities...I have had a hard time sitting down and posting! And the Olympic Trials are on so I'm all over that!!

BUT - it's Saturday and the hubby is folding laundry (YEAH!!) and kiddos are napping! And guess what I’m doing other than posting a new recipe? Yes - I am cooking! Cooking is such a stress reliever for me. So is deep cleaning...LOL! Anyway - I found a fantastic chicken recipe on Martha Stewart's site. We love chicken at our house and there are a lot of ways to make chicken - but I'm always looking for more!! This recipe calls for dairy so if you have a dairy allergy you should stay away. It is gluten free and tasty! Takes a 20-25 minutes to make this one.

Ingredients:

4 Boneless skinless chicken breasts

1/4 tsp salt

1/4 tsp pepper

2 Tablespoons olive oil

1/4 cup chicken broth (Use gluten free kind if you are going Gluten Free)

1/2 cup heavy whipping cream

2 Tablespoons Dijon Mustard

1 Tsp dried tarragon (or 1 tablespoon chopped fresh)

Directions:

Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; sauté until cooked through. Once the chicken is no longer pink inside, transfer the chicken breasts to a plate and keep warm.

Then pour the chicken broth into a hot skillet. cook, stirring until reduced by half. Whisk in the cream, Dijon mustard and tarragon. Cook, whisking, until thickened about 2-5 minutes.

Drizzle the cream sauce over the chicken and you are ready to serve.

Fire-It-Up Burgers with Grilled Zucchini

I have been on vacation with my family for the past week in San Diego so I have not posted in about a week!  We went to Legoland and my kids keep calling San Diego San Di-lego!  We all had a great time...even though it was cold there...weird for June. 

Anyway... I haven't cooked in a week so I figured it's time to cook and post a new recipe!  This one is easy...its a burger recipe.  I'm actually going to give you 2 recipes today! I love burgers and I love finding different recipes for burgers! 

This recipe came from my grocer....just LOVE their recipes!  It's easy and tastes amazing.  My friends love this recipe and it has become a favorite when we have cook outs at our house!  This one is Gluten Free!  The 2nd recipe is for grill Zucchini.  These zucchini came out of my parent's garden..they were excellent!

Burgers

Ingredients:

1 lb Lean Ground Beef
1 cups of your favorite medium salsa
1/2 cup crushed corn tortilla chips
1 Tbsp garlic salt
1 Tbsp chili powder
1/4 cup chopped green onions (optional)

Directions:

Pre-heat grill to medium-high heat.  Combine beef, salsa and tortilla chips.  Mix in seasonings and the onions.  Shape into  4 burgers.  Grill 5 minutes on each side or until temp in the center reaches 160F. in center.  Add your favorite cheese on top and they are ready to serve.

Grilled Zucchini

2 Fresh Zucchini
Fresh grated Parmesan Cheese (I used Kraft Fresh Grated - see picture below)
Salt to taste
Pepper to taste
Extra Virgin Olive Oil

Take your zucchini and wash them thoroughly.  Cut into long chunks (see photo).  Place the fresh cut zucchini on Reynolds Wrap Non-Stick Foil and turn the edges up slightly.  Spread 1-2 Tbsp of Extra Virgin Olive Oil on zucchini along with salt and pepper and Parmesan cheese.  Grill about 7-10 minutes - or until your desired texture.

Shredded Chicken Enchiladas

I made a Shredded Chicken Enchilada recipe tonight for dinner and it was great!  I found this recipe at http://www.asweetpeachef.com.  Check out this blog site..she's got some pretty cool recipes!!

The key to this dish was cooking your chicken in the enchilada sauce...makes a HUGE difference!!  Also on this one - use FRESH garlic and not jarred...makes a big difference in taste.  This one is Gluten Free - as long as your enchilada sauce is Gluten Free.  Here are some tricks on making your corn tortillas not fall apart...
slightly fry the corn tortillas first in olive oil then dip them in the warm sauce. This will help them not fall apart when rolling.  Try this one out...my hubby loved it, as well as my kids.  Pretty easy to make too :)

Ingredients:

2 cloves garlic, minced
1 can (1 1/2 cups) enchilada sauce (I use Mild)
kosher salt
ground black pepper
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
12 6-inch corn tortillas
cooking spray

Directions

Preheat oven to 425 degrees.
Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork. Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.

Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm.  Then dip them in olive oil and fry and then dip them in the enchilada sauce. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.

Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.

Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes.   Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.

Remove form the oven and let stand 5-10 minutes prior to serving.
Feel free to add a dollop (or two!) of sour cream!  I served these over a bed of lettuce and a side of refried beans! 

Appetizer - Grilled Chicken Wings

This past weekend was Memorial Day here in the States and we always celebrate with a big cookout at my house!  We had several friends/family over and it was a great time!  My husband found a recipe for Grilled Chicken Wings and I thought what a perfect opportunity to make these at my Memorial Day cookout to serve as an appetizer!  I have never made wings before.  But they were just amazing...I made 45 wings and they were gone in 7 minutes...I watched the clock!!  And I only had 9 people over!! 

My husband found this recipe at our local grocery store so please look out for excellent recipes at your local grocer!!  This one is Gluten Free.  It's a lot of prep work but so worth it...my husband is already asking when I'm making them again!  LOL!  I tripled my recipe below. Enjoy this one...try this recipe for your next cook out!  It's a great appetizer!

Ingredients:

4 Tbsp. fresh minced garlic
1/2 tsp cayenne pepper (increase if you want them hot...I like mild)
1 tsp salt
1 lb chicken wings
1 1/2 cups Hidden Valley Ranch Dressing
2 Cups KC Masterpiece BBQ sauce (I used the original recipe)

Directions:

Light charcoal or gas grill.  Mix garlic, cayenne pepper and salt.  Rub on wings.  Pour Hidden Valley Ranch Dressing into a big bowl, add wings and stir until all wings are nicely coated. 

Remove wings and place on aluminum foil and fold into pockets.  I recommend spraying each aluminum foil pocket with a non stick spray so they don't stick.  I placed about 10 wings in 1 pocket.  Place the pockets on the grill for 90 minutes. (The meat was falling off the bones at 90 min so you could lessen it to 80 minutes if you want).

Remove the wings from the pockets and finish over moderate flame.  Baste with BBQ sauce and leave on the grill for maybe 3-4 minutes...just enough to get the BBQ taste.  Serve with Ranch and Blue Cheese dressing.

Chicken with Parmesan Noodles

I just made a YUMMY dinner!  My daughter had 2 FULL servings!!  For Mother's Day, my husband bought me a magazine called 30 Minute Dinners and that is where this one came from. He wrapped it up in a big basket with another magazine and a basket FULL of relaxing bath bubbles and salts and oils...my man is amazing!  He touched on my favorite things for mother's Day...Food, Reading and Bath Stuff :)

It's been in the mid 90's here today so I thought it would be good to make a pasta dish that is GLUTEN FREE and light for summer.  I paired this one up with a glass of white wine and salad and it made it extremely tasty!

I'm adding a couple of pictures of me cooking since I had some time tonight!  Start to finish - this one took 20 minutes.  This one is Gluten Free if you use gluten free noodles.  Again, I recommend Quinoa...you just cant taste the difference!  Here's the ingredients:

Ingredients:

1 9 ounce package of noodles (use Quiona if you are Gluten Free)
2 Tablespoon butter or margarine
4 large carrots, thinly sliced
1 1/2 lbs skinless, boneless chicken breasts halves, cut into 1 inch cubes
1/4 cup of purchased basil pesto (I bought Classico)
1/4 cup finely shredded Parmesan cheese (1 ounce) - make sure you buy a fresh block and grate it...it tastes so much better
Dash Ground Pepper
Olive Oil
Fresh basil Leaves
Dash Salt

Directions:

1. Cook pasta according to package directions.  Meanwhile, in an extra-large skillet, melt 1 Tablespoon of the butter over medium heat.  Add carrots and stir for 5-7 minutes or until carrots become slightly tender.

2. Add chicken in a separate skillet with olive oil and salt and pepper to taste.  Cook and stir for 7-10 minutes until chicken is no longer pink.  Add pesto; toss to coat.

3.

3.  Drain the pasta.  Return to pan and toss with the remaining 1 Tablespoon butter.  Divide pasta among four plates.  Add chicken to plates.  Top chicken with Parmesan cheese; if desired, sprinkle with pepper.  If desired, drizzle chicken with olive oil and/or garnish with basil.  Makes 4 servings.

Each Serving: 567 cal., 19 g fat, 164 mg chol, 452 mg sodium, 47 g carbs, 5 g fiber, 52 g protein.

Orange Walnut Salad with Sweet & Sour Dressing

It's summertime!!  And it's hot here in Phoenix, AZ!  Well, not today actually.  We went from 110 last week to 89 today and it's supposed to stay cool this entire Memorial Day weekend!  I hope everyone has a wonderful long weekend and is planning to grill or BBQ or cook it up and spend time with loved ones!

This recipe is from Paula Dean.  It's a great summer salad and it's light.  I just love it.  I haven't made this on in awhile so I copied the picture of the salad from Mrs Paula Dean's site...she probably wont mind since I'm quoting this picture is hers :)

This one is Gluten Free and Dairy Free.  And - you get to make your own dressing with this one!  Enjoy - this one is tasty :)

Salad Ingredients:

 3 heads small Bibb Lettuce
1 1/2 lbs fresh spinach
3 oranges, peeled and into bite size pieces
3/4 med red onion - sliced into thin rings
3/4 cups chopped walnuts
3 tsp butter

Dressing Ingredients:

1 1/2 cups olive oil
3/4 cup vinegar
3/4 cup sugar
1 1/2 tsp salt
1 1/2 tsp celery seed
1 1/2 tsp dry mustard
1 1/2 tsp paprika
1 1/2 tsp grated onion

Directions for Dressing:
Combine all ingredients in a jar and shake well and chill for 2-3 hours. 

Directions for Salad:

Combine lettuce, spinach, orange and onion in a large bowl.  In a saucepan, saute walnuts in butter until lightly browned.  Add to lettuce - toss with sweet and sour dressing.

Brenda Rowland's Chicken and Rice Casserole

Well, the southern girl is coming out in me....this recipe is not healthy and is not gluten free.  But it's beyond delicious!  Growing up in the south in a Southern Baptist church, we had pot lucks all the time.  This recipe came from our dear friend Brenda Rowland.  I called this one "Brenda Rowland's Chicken and Rice Casserole" for a long time growing up so the name sticks.  I'm not changing it...it's been almost 20 yrs since I've had this recipe!

My kids love this one....you could make this one gluten free with gluten free cream of chicken and cream of mushroom...butit wont taste the same.  Anyway - this one is beyond excellent!

Ingredients:

2 cans of Premium white chunk chicken (drain and smash up the chicken) OR boil your own chicken breast in garlic and salt and pepper.

2 cans sliced water chestnuts

2 “Boil in a bag” bags of rice (white or brown – your choice)
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans chicken broth
1 tsp sage
1 oz jar of cheese whiz
½ onion
1Tablespoon butter
2 sleeves of Ritz crackers

Directions:

Combine all ingredients into a big bowl and stir together.  Make sure on the cheese whiz jar you use about 1/3 of a cup in your casserole.

Bake on 350 for an hour covered with aluminum foil.

Then, take ½ an onion and chop it up and sauté in butter.  Then take crumbled up ritz crackers and stir into a bowl.  Pour the Ritz crackers mixture on top of the casserole and broil until crackers are lightly toasted.

Veggie Pasta Salad

Happy Mother's Day to all the wonderful mommies out there!! I've had a blessed weekend so far!  My mom graduated college on Friday night and we had a blast at her graduation party last night!  Yesterday day we spent the morning with my 89 yr old mother in law who is beyond precious!  Her wish was for all her kids (she has a lot) come to her church service so we packed our family up and spent the morning and early afternoon with my in laws.  I love my in laws...they are such a great group of people!

And since it was mother's day weekend there was, of course, a pot luck!!!  We were not able to attend BUT I was asked to bring a pasta salad.  I found this one on SparkPeople yesterday and decided to make it.  It was a good pasta salad and it CAN be made Gluten free is you use gluten free noodles.  This one is a great recipe for a summer dish...it's light and good for you!  

Ingredients:

1 box of Rotini pasta (Gluten Free if you choose)
4 cups Fresh Broccoli, bit size pieces
1 6oz can of whole Black Olives, drained
1/4 Red onion, chopped
1 Sweet Red Bell Pepper, sliced
3/4 cup Lite Newman's Own Balsamic Vinaigrette Salad Dressing
4 Tbsp Lemon Juice Fresh (juice of 1 whole lemons)
3 Tbsp Fresh Parsley
1 Tbsp Lemon Pepper
3-6 Fresh Basil Leaves (rolled and sliced thin)

Directions:

Cook rotini according to package directions.

Drain and rinse and pour into large bowl.  Add all other ingredients, stirring after the addition of each one.

Pour into large plastic container and refrigerate for at least 2 hours so that ll the flavors incorporate.

Number of Servicing - 8

Nutrition Info:
Calories: 226.7
Fat: 3.78g
Carbs: 43.4 g
Protein: 7.4 g

Roasted Green Beans with Mushrooms, Balsamic and Parmesan

Oh my goodness - Pinterest is the BEST place to find recipes!  If you are not on Pinterest, let me know and I'll send you an invite!!  You probably have seen this one out on Pinterest...that's where I found this recipe.  I made it last Sunday night and it was so great!  It's a different way to make green beans but has the best flavor ever!  This one is Gluten Free and really good for you!  Goes great with steak or chicken or fish!  Enjoy!

Ingredients:

8 oz fresh mushrooms, sliced in 1/2 inch slices
1lb fresh green beans, preferably thin French style beans (I get mine at Costco)
1 1/2 Tablespoon Olive Oil
1 Tablespoon balsamic vinegar
salt and fresh ground pepper to taste
2 Tablespoons finely grated Parmesan Cheese

Directions:

Preheat oven to 450F.  Wash mushrooms and let drain.  While mushrooms are drying, trim ends off beans and cut beans in half so they are bite size pieces.

Put cut green beans and mushrooms into Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir until all beans and mushrooms are lightly coated with the mixture.  Arrange in a 13x9 Pyrex dish and cook them for 30 minutes .  Cook until beans are tender and crisp.  All liquid should have evaporated.  Season beans to taste with salt and pepper and sprinkle with grated Parmesan.  Serve hot.  Makes 4-6 servings

Autumn Chopped Salad

I love salads.  I downloaded an app on my ipad for 2001 recipes on just salads alone because I love different varieties of salads!  I found this particular recipe on Madison Mayberry's blog and it looked good so I tried it!  This salad recipe is BIG so feel free to cut it if you are just serving yourself.  This recipe serves a total of 4 to 6 servings. It goes great as a side salad for a steak dinner or even a pasta dinner.  This one is Gluten Free.  I think chopped chicken may be tasty on this one...I'll have to try that one next time!  Enjoy!

Ingredients:
6 to 8 cups of Chopped Romaine Lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon (I used turkey bacon) crisp and crumbled
4 to 6 oz feta cheese, crumbled
Poppy Seed Dressing
Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

Directions:

On a large platter, combine lettuce, pears, cranberries, pecans, bacon and feta cheese.  Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing...70% poppy seed dressing and 30 percent balsamic vinaigrette).  Toss and serve immediately!

Apple Snickers Salad

We moved not too long ago to a new house, new city and a new neighborhood.  We have been trying to do a better job of meeting our neighbors and getting the kiddos involved with kids their age.  We were invited to our neighbor's house last night and everyone was asked to bring their own meat for a BBQ.  There were 3 other families there and each of us brought a side dish or a dessert.   One family brought this YUMMY dessert and I just HAD to share this!  This is SO great for summer time!!  Super easy - total of 15 min prep.  It's an Apple Snickers Salad!!

GLUTEN FREE Folks - Snickers bars dont have Gluten in them BUT I did a lot of research on Gluten/Snickers bars and I do not recommend you try this dish.  There was reports A LOT cross contamination. Snickers are produced on shared equipment with Milky Way bars, which contain malt.  Also - did you know Peppermint tea will help settle your stomach?  Try that if your tummy acts up.  anyway - this one is not all that healthy but tastes amazing.  I did eat this dish and my stomach was fine this morning! 

Ingredients:

1 (8 oz.) container Cool Whip
3 apples, diced
3 regular size SNICKERS® candy bars, frozen

Directions:

Mix together the Cool Whip and apples. Smash the SNICKERS® bars and add to the salad. Best if you allow to stand for a little while before serving.

Marinated Cheese

This has to be one of my ALL time favorite appetizers!  I hardly ever eat cheese anymore but this one is so good.  My mom shared this recipe with me about 3 years ago and it goes great as an appetizer at a Holiday party or even a spring/summer event!  It's really pretty too - so people will flock to it!  This one is Gluten Free.  You can serve this one with celery or crackers.  Enjoy!

Ingredients:

1/2 cup olive oil
1/2 cup white wine vinegar
3 Tablespoons chopped fresh parsley
3 Tablespoons minced green onions
3/4 tsp dried basil
1/2 tsp salt
1/2 tsp freshly ground pepper
3 garlic cloves, minced
1 (2oz) jar diced pimiento, drained
1 5 1/2 x 2 x 1 block of Sharp Cheddar Cheese (8 oz)
1 8 oz package pf cream cheese

Directions:

Combine first 9 ingredients in a jar, cover tightly, and share vigorously.  Set aside.

Cut cheddar cheese in half-length wise, the cut crosswise into 1/4 inch slices - then set aside.  Repeat with cream cheese.  Arrange cheese slices alternating in a shallow baking dish, standing slices on edges.  Pour marinade over cheese slices, cover and marinate in fridge at least 8 hours.

Serve with your favorite crackers or celery!

Blog Sites, Pinterest and more Recipes

Some of the best places to get recipes are on Pinterest and on other's blog pages.  I just found some really cool sites and blogs that I wanted to share. 

espressoandcream.com - I found a really good recipe there for an Autumn Chopped Salad I'm going to try this week.

Kalynskitchen.com - I found a recipe for roasted green beans with mushrooms, Balsamic and Parmesean

Foodandwine.com - I found a recipe for Penne with Roasted asparagus

Crockpot365.blogspot.com - this chick cooked a recipe every single day for a year in nothing but a crock pot.  You crock pot lovers need to check out her site.

101cookbooks.com - I found a recipe for a cucumber peanut salad

Find.myrecipes.com - I'm trying a Cilantro-Garlic Sirloin with zesty corn from this one.

There are A LOT of cool blogs out there!  Happy searching and share some cool sites with me if you run across them!!

Grilled Asparagus

It's been a week since I have posted!!!  But I'm going to blame it on my husband because he had to travel the earlier part of the week!  And then I had a work function the later part of the week so this is the first opportunity I have had to post!  So - I'll be making up for it this weekend!  Last night for dinner, we had BBQ chicken but after eating not so great this week, I needed something healthy as a side.  So I made my grilled asparagus.  I was also exhausted from my week so I needed it to be simple! This is my recipe I just made up one day.  It's Gluten Free and so good for you!  Below are my super easy instructions for a side that takes a total of 15 min to prep and cook.

Ingredients:

1 Bunch of Fresh Asparagus
Spray Butter (I Cant Believe It's Not Butter is my favorite)
2 pinches of Garlic Salt
1 pinch of fresh ground pepper
1/2 tsp of Parmesan Cheese (I like fresh grated)

Directions:

Take your entire bunch of Asparagus and cut off the tough ends.  Wash well and lay on a piece of aluminum foil or a veggie griller made for your grill.  I like to use aluminum foil personally.  Then, spray your desired amount of butter on your asparagus along with the other ingredients above. I like to fold the edges up on the sides like a little tray...see below.

Then, place the aluminum tray on the grill on the bottom tray and grill for about 7-10 min.  I like my asparagus to be a bit on the crunchier side so I only grill mine for like 7 min.  Once it's done, feel free to add more fresh grated Parmesan cheese!  So easy and so yummy!  Everyone will love it!  Enjoy!!

Pasta Beef Bake

I love pasta...I would rather have rice or pasta ANY DAY over sweets...so when I discovered I had a Gluten sensitivity, it broke my heart!  But - one of my best friends Marie, who is a licensed nutritionist, told me about Quinoa brand pasta and that it was corn based and tastes 99% the same as wheat pasta...I chippered up! I found this wonderful recipe on Food Network and it has become a favorite in our family!  It a total of 45 min to prep and cook together and goes great with salad and garlic bread (if you can eat garlic bread.  The one is Gluten Free - but NOT dairy free!  Try it...it stores really well as left overs too :)

Ingredients:

4 cups (cooked) of your favorite pasta ( I choose Quinoa elbow for this dish)
2 lbs lean ground beef
1/2 green pepper, chopped
1 cup fresh sliced mushrooms
1 jar of your favorite spaghetti sauce (or make your own)
2 eggs lightly beaten
2 cups shredded mozzarella cheese

Directions:

Cook your pasta according to the package directions. Meanwhile, in a large skillet, cook the beef, green peppers, onions, and mushrooms over medium high heat until meat is no longer pink.  Drain.

Preheat oven to 350 degrees F.

Drain pasta and place in a large bowl; stir in the beef mixture, jar of spaghetti sauce, eggs and 1 cup of shredded mozzarella cheese.  Transfer to a greased 13 by 9  by 2 inch baking dish.  Sprinkle remaining cheese on top of the pasta/sauce mixture.  Bake, uncovered, for 30 minutes.