GFCF Cooking with Molly

Coconut Whipped Cream

2012-02-01T12:53:00.000-08:00

There is so much excitement when you find the perfect way to enjoy the treats you have always loved on a GFCF diet. My son has always loved hot chocolate with whipped cream. From the beginning we have been using chocolate soy milk to make his hot chocolate. The whipping cream has been sadly missing, until now! Woo hoo!! This is so delicious, and I so excited to try this on all kinds of yummy desserts. The best and probably most important factor for me is that looks and feels like whipped cream, fluffy, creamy, and all. Of course it does have a slight coconut taste, so I hope you like coconut!

Coconut Whipped Cream

1 can of coconut milk
1/3 cup sugar or other sweetener to taste

Open can of coconut milk and leave in refrigerator overnight. This will help it get nice and thick. Pour out the thick milk, leaving some of the thin stuff in the can. Then whip it up with your sweetener. Enjoy.

Crock Pot Whole Chicken

2012-01-30T18:41:00.000-08:00

I got the idea for this in Our Best Bites Cookbook. Their blog is on my sidebar, love them! This is how you make delicious rotisserie chicken at home. It is waaaaay better, and the meat just falls off the bone, so you don't even have to carve it. You can season this however you like, this is what I usually have around, so these are the ingredients I have used. Get creative! Enjoy.

Crock Pot Whole Chicken

1 whole chicken (3-5 lbs.)
Seasoning salt
pepper
2-3 cloves of garlic, peeled and halved
1 medium onion, peeled and halved
Italian seasoning mix (basil, oregano, thyme)

Make 3 medium balls of aluminum foil and place in a triangle in your crock pot. The chicken will sit on the aluminum balls to help circulate the heat.

Prepare the garlic and onion.

Rinse the chicken, clear out the inner cavity, and pat dry. Place chicken on plate with the breasts up, legs down. Loosen the skin, and put the garlic cloves under the skin. Put the onion halves inside the cavity of the chicken. Rub the seasoning salt, pepper, and Italian seasoning mix onto the chicken.

Place chicken on the foil balls. Cover with lid and cook on LOW for 6-7 hours until meat thermometer inserted into the breast reads 160 degrees.

Butternut Squash Soup

2012-01-27T17:56:00.000-08:00

I love this soup, it is very filling and tastes really creamy despite it's healthy ingredients! This is a recipe I slightly tweaked from a weight watchers cookbook. Enjoy!

Butternut Squash Soup

1 (2-2 1/2 pound) butternut squash, peeled, seeded, and coarsely chopped
4 teaspoons olive oil
1 medium onion, chopped
3-5 slices of Canadian bacon, or 2 regular slices of bacon
3 cups low sodium chicken broth
Freshly ground pepper

Place the squash in a steamer basket; set in a large saucepan, over 1 inch of boiling water. Cover and steam until tender, about 15 minutes. (I also love to use the ready to cook, all chopped up butternut squash you can get in the Costco refrigerator section.)

In a large nonstick saucepan over medium heat, heat the oil. Saute the onion and bacon until the onion is golden, about 5 minutes. Add the squash and broth; bring to a boil. Reduce the heat and simmer, covered, until the squash is very soft, 10-15 minutes.

Transfer the squash mixture to a food processor; puree. Pour into serving dish and add pepper to taste.

Snickerdoodles

2012-01-24T14:54:00.000-08:00

Snickerdoodles Recipe

Heat oven to 400

Mix Together:

1 1/2 cups sugar

1/2 cup (1 stick) butter substitute

1/2 cup shortening

2 large eggs

Mix together and add to sugar mix:

2 3/4 cups Four mixture of your choice, for example:

1 1/4 cup sorghum flour
1/2 cup tapioca starch/flour
1/2 cup brown rice flour
1/4 cup almond flour
1/4 cup coconut flour

1 teaspoon xanthum gum

1 teaspoon baking soda

1/4 teaspoon salt

Mix together in small bowl:

1/4 cup sugar

2 teaspoons ground cinnamon

Shape dough into 1 inch balls and roll in cinnamon-sugar mixture. Place 2 in. apart on ungreased cookie sheet.

Bake 8-10 minutes. Remove from cookie sheet. Cool on wire rack. Try and stop shoving cookies in your mouth.

Ginger Molasses Muffins

2012-01-24T14:53:00.000-08:00

Ginger Molasses Muffins

Cream shortening and sugar:

1/2 cup sugar

1/2 cup shortening

Add egg and molasses:

2 egg

1 cup molasses

Combine dry ingredients and add to creamed mixture:

3 cups flour mixture of your choice, here's mine:

1 cup sorghum flour
1/2 cup almond flour
1/2 cup brown rice flour
1/2 cup tapioca flour/starch
1/4 potato flour/starch
1/4 garbanzo bean flour

1 1/2 tsp. baking soda

3 tsp. xanthum gum

1/2 tsp. salt

1/2 tsp. cloves

1 tsp. ginger

1 tsp. cinnamon

Gradually add 1 cup of hot water, beating until smooth. Fill greased muffin pans or use liners, about 1/2 full.

Bake at 375 for 20-25 minutes. Makes 2 dozen.

Instantly Mashed

2012-01-24T14:37:00.001-08:00

Some things in life are so nice to have around. Instant mashed potatoes are one of those for me. You just need them sometimes. I was so glad when Costco switched their instant mashers over to a brand that is gluten free. Yippee! I just use my earth balance butter and soy milk and we are good to go. I even use vanilla soy milk sometimes, and it tastes great, just a little sweeter. Enjoy.

Cheese and Butter

2012-01-24T14:37:00.000-08:00

These are what I use in my GFCF cooking. Earth Balance butter is the most wonderful gift to this diet. It comes in sticks and a spread. Perfect. Most importantly, it cooks and tastes like butter. I will just say right now for the record, there is not a great cheese substitute out there. I have tried a lot of them. But, I was finally introduced to a very good cheese, Daiya cheese. It comes in Mozzarella and Cheddar. We finally can make decent pizza for my son and grilled cheese sandwiches. Daiya cheese melts quite nicely, and tastes sort of close to cheese. At least the closest I have found. My son has loved it!

Grilled Chorizo and Summer Squash

2010-08-18T10:35:00.000-07:00

Crock Pot Apple Pork Chops

2009-05-20T17:49:00.000-07:00

I just tried this recipe tonight, and I am in Heaven!!! This is just so easy, and makes your house smell so yummy it will drive you crazy! I got this from the Paramount Ward Cookbook from Christina Herrmann. Enjoy!

Crock Pot Apple Pork Chops

1 1/2 lb. boneless pork loin chops (about 6)
4 medium golden delicious apples, peeled and sliced
3 Tbsp. brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt

Lightly spray slow cooker with cooking spray. Place pork in slow cooker. Cover with apples. Combine brown sugar, cinnamon, and salt and sprinkle over apples. Cover; cook on LOW 6 to 8 hours.

Potato Poppers

2009-04-16T08:00:00.000-07:00

I have been waiting to try this new recipe for a long time. I finally got the opportunity last night at my friend's baby shower. They are a mini version of twice baked potatoes. They are delicious!!! The only pain is scooping out the potato from each little half. I think it was worth it. Enjoy. Sky Blue Potatoes (from Real Simple Magazine)

24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/3 cup chopped flat-leaf parsley, plus more for garnish
1/4 red onion, finely chopped

1. Preheat oven to 400. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, about 30 minutes; let cool.

2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

Southwestern Salad with Corn and Avocado

2009-04-13T16:49:00.001-07:00

I have been craving salad lately, really yummy salad. This salad has a great homemade dressing and tastes great with tortilla chips and black beans. I made a few changes, so this picture is not quite accurate. Obviously, I switched out the beans, and I don't like raw onions in my salad. I have a little corn and onion saute I have perfected, so I used that in this recipe. Enjoy. Southwestern Salad with Corn and Avocado

1 head romaine lettuce, cut into bit size pieces
1 15 oz. can black beans, drained and rinsed (or pinto)
2 ears of corn, kernels cut off the cob
2 avocados, chopped
1/2 red onion, thinly sliced (or 1 onion, diced)
1/2 cup fresh cilantro torn into small pieces
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/4 teaspoon ground cumin
salt and pepper
tortilla chips

1. In a large bowl combine the lettuce, beans, corn avocados, ion, and cilantro.

2. OPTIONAL - I took the corn and diced onion and sauteed them over some olive oil for a few minutes to soften the onion. You can also add some minced garlic for even more flavor. Then add to the salad mix.

3. In a small bowl, whisk together the oil, lime juice, cumin, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad and toss. Serve with the tortilla chips.

Coconut Pineapple Chicken with Black Beans

2009-03-11T09:20:00.000-07:00

First of all, sorry about the bad picture. I just wanted you to have some idea of what this looks like. This actually is a picture of a picture. This picture has mango which I changed to pineapple, and I added brown rice which was delicious with the sauce. Also, I changed 4 ingredients in the recipe, so now I can claim this as my own and change the name to pineapple. This recipe has a unique twist with the mint flavor. I really loved it! Very fresh tasting, but rich as well. Enjoy.

Coconut Pineapple Chicken with Black Beans

2 Tablespoon olive oil

1 lb. boneless chicken breast, but into strips

1/2 cup chicken broth

1 cup coconut milk

1 can pineapple chunks (or fresh is great!)

Salt and pepper

2 cans of black beans, rinsed (I only used one can for my family)

2 Tablespoons fresh lime juice

2-3 Tablespoons of chopped mint

1-2 cups of cooked rice

1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning one, until browned, about 5 minutes. Add the chicken broth, lower the heat and simmer for 5 minutes, scraping up any browned bit; cook through and transfer to a plate.

2. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in pineapple and chicken and cook until warmed through. Season with salt and pepper.

3. Meanwhile in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and about 2 Tablespoons of mint.

4. Serve Chicken and Beans with rice and top with remaining mint if desired.

Eggnog

2008-12-14T15:00:00.000-08:00

I love the stuff! What can I say? Creamy and delicious! I know there are a lot of haters out there, and frankly I just don't understand it. But, I don't understand how anybody could eat olives or black licorice. So, each to his own. I found this recipe last year and it was pretty good. The good news, no eggs involved. So, give it a try and see what you think.

Mock Eggnog

2 quarts cold milk
1 package (3.4 0z) instant French vanilla or vanilla pudding mix
1/4 cup sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/8 teaspoon salt, optional
1 cup heavy whipping cream

1. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the sugar, nutmeg, vanilla and salt.

2. In another bowl beat cream until thickened about 3 min. Stir into pudding mixture. Refrigerate until serving. Sprinkle with additional nutmeg.

Roasted Sweet Potato and Apple Soup

2008-11-07T07:18:00.000-08:00

Yummy, this soup is delicious and perfect for Fall. I got this from Real Simple Magazine. Enjoy.

Roasted Sweet Potato and Apple Soup

3 lbs. sweet potatoes
1 Tablespoon olive oil
1 onion, chopped
1 celery stalk, sliced
1 apple (Granny Smith or Empire)
Salt and Black Pepper

Heat oven to 400 degrees. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, about an hour.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until soft, 10 to 12 minutes.

Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.

Puree the soup in the saucepan using a handheld immersion blender, or working in batches, a standard blender.

Crock Pot Salsa Chicken

2008-09-30T11:46:00.000-07:00

Now that the kids are back in school I feel the need to be back on a schedule again, and that includes making dinner each night. I have been having some trouble getting back into this routine after basically abandoning cooking this summer. If you are having the same problem here is the easiest recipe on the planet. Seriously.

Crock Pot Salsa Chicken

Put your chicken pieces in the crock pot. Pour any jar of salsa over chicken. Cook in crock pot.

That's it. Fabulous! The best part is you can choose really yummy salsas to put on this and change it up. Serve over some rice and it is the perfect meal. Enjoy.

Bring on the Ribs!

2008-09-05T10:34:00.000-07:00

These are so delicious, and could not be easier. You do need a cooler day since your oven will be on so long. The best part is that country style ribs are usually the cheapest. Enjoy!

Country-Style Ribs Baked in Barbecue Sauce

After 4 hours of cooking, these ribs become fall-apart tender and deeply infused with the flavor of barbecue sauce. During the final hour, the ribs are cooked uncovered to thicken the sauce and give them a shiny glaze.

Position a rack in the center of the oven. Preheat the oven to 300.

Arrange in 13 x 9 baking dish:

4 lbs. country-style ribs

Whisk together in bowl:

1 1/2 cups barbecue sauce
1 cup orange juice

Pour the sauce over the ribs and turn them to coat completely with the sauce. Cover the dish tightly with aluminum foil and bake for 3 hours. Uncover, increase the oven temperature to 350 and bake the ribs for 1 hour more, turning them once after 30 minutes. Spoon off the fat from the sauce and serve the ribs with the sauce.

Chicken with Tomato Saute

2008-08-21T13:44:00.000-07:00

Have you been wondering what to do with all of those cherry or grape tomatoes from your garden? Well, here is the perfect recipe for you. This is a one pot meal from Real Simple magazine. It was really delicious. Enjoy.

1 1/2 lbs. small chicken cutlets. (8-12)

Kosher salt and pepper

2 Tablespoons olive oil

1 1/2 pints grape or cherry tomatoes

1/4 cup dry white wine (I used cooking wine, I won't get into that debate!)

4 scallions (green onions)

2 Tablespoon fresh tarragon leaves, chopped (I used 2 teaspoons dried tarragon)

Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.

Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.

Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and add chicken back into the pan. Serve.

Spinach Strawberry Salad

2008-06-25T19:29:00.001-07:00

I always seem to get on a salad kick when summer goes into full gear. This is one of my favorites, although it requires a little work. I love a great homemade dressing and a little bit of crunch. Throw in a some chicken and you have a fabulous meal. Enjoy.

Spinach Strawberry Salad

1 pkg baby leaf spinach
basket of fresh strawberries, sliced
3/4 cup candied pecans*
1/2 cup crumbled feta cheese

Mix dressing in blender:

3/4 teaspoon poppy seeds
1/3 teaspoon dry mustard
1/3 cup sugar
3/4 teaspoon salt
3/4 cup oil
1/3 cup apple cider vinegar

*Candied pecans
In nonstick pan, heat 1/3 cup sugar and the 3/4 cup pecans over medium heat, stirring often, until sugar begins to melt. Stir constantly until pecans are coated. Watch carefully so they don't burn! Remove from heat. Spread out on wax paper to cool.

Beef and Orange Stir-Fry

2008-06-12T12:22:00.000-07:00

I made this last night, and it was pretty good. I really liked the actual orange chunks in there instead of just the hint of orange flavor. It tasted kind of fresh and summery even though it was a beef dish. Enjoy.

Beef and Orange Stir-Fry

3 oranges
2 garlic cloves, minced
1 1/2 lbs. trimmed boneless sirloin or rib-eye steak, cut into 1/2- inch thick strips
1 Tablespoon cornstarch
1 to 2 Tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths
White Rice for serving

1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.

2. With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then halve the slices; push out and discard any seeds. (I didn't understand any of this, so I just tried to cut nice chunks like in the picture.)

3. In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 Tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3 to 5 minutes; transfer to a plate.

4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through Serve hot, with shite rice.

Tip: When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender.

Serves 4

Chicken BLT Wraps

2008-06-03T08:49:00.000-07:00

I love a good BLT. This is a fun, summer take on the original. Nothing too complicated, but the lime juice mayo is really good. Enjoy.

Chicken BLT Wraps

8 slices of bacon
1/4 cup mayo with lime juice
Corn tortillas, warmed to make them soft
3/4 pound smoked boneless chicken breast, skinned and shredded (about 2 cups)
1 large tomato, cut into 8 slices
8 lettuce leaves
1/2 small red onion, thinly sliced (optional)

Cook bacon according to package directions; drain on paper towels and set aside.

Spread mayo over tortillas. top each with 2 slices of bacon, one quarter of chicken, 2 slices of tomato, 2 slices of leaves, and one quarter of red onion.

Fold in tortilla sides; roll up and cut in half.

Turkey Burger

2008-05-27T11:20:00.000-07:00

To be honest, this is the first turkey burger I have ever made. So, maybe there are better recipes out there. But, this one was pretty good and I thought I would pass along as we go full swing into grilling season. Just remember, turkey is turkey. It can never be pork or beef. I tried turkey bacon after watching an interview with Nicole Kidman where she said she makes her kids breakfast every morning and they have eggs, pancakes, and turkey bacon. She said they loved it! After trying the turkey bacon I realized for sure every single word she said in the interview could not have been true. Turkey bacon is not good, and kids do not like it, and you do not make breakfast every morning for your children. Anyway, take this for what it is, a really decent turkey burger. Enjoy.

Turkey Burger

1 1/2 lbs. ground turkey (preferably 93 percent lean)
1/2 cup finely grated Gruyere cheese
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Salt and ground pepper
4 hamburger buns

1. Heat the grill to high. In a medium bowl, use a fork to gently combine the turkey with the Gruyere, scallions, breadcrumbs, Dijon mustard, and garlic; season generously with salt and pepper. Dividing the mixture evenly, gently form the mixture in to four 1-inch-thick patties.

2. Lightly oil the grill. Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.

Meat the Loaf

2008-05-16T09:24:00.000-07:00

I know, meat loaf? Well, I feel the same way. This winter I experimented with some recipes thanks to my friend Sara Toro who showed me that meatloaf can be gourmet and delicious. I found this fun recipe and have used it a couple of times. These little meat loafs are sweet, cute and delicious. Enjoy!

Meat Loaf Miniatures

1 cup ketchup
3 to 4 Tablespoons packed brown sugar
1 teaspoon ground mustard
2 eggs, beaten
4 teaspoons Worcestershire Sauce
3 cups corn chex cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 lbs. lean ground beef

1. In large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.

2. Press meat mixture into 18 muffin cups (about 1/3 cup each). Back at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture; back 10minutes longer or until meat is no longer pink and meat thermometer reads 160.

3. Transfer extra in freezer bags.

Black-Eyed Pea Salad

2008-05-06T14:28:00.001-07:00

This is a yummy summer salad which tasted really fresh and looked very colorful. I served with pork tenderloin, a delicious combo. Enjoy.

Black-Eyed Pea Salad

1 teaspoon Dijon mustard
2 Tablespoons cider vinegar(I used apple cider vinegar)
2 Tablespoons vegetable oil
1 can (15 ounces) black-eyed peas; drained and rinsed
1 package (10oz.) frozen corn kernels, thawed
1 red bell pepper, seeded and diced
2 scallions, thinly sliced

In a medium container, whisk the mustard, vinegar, and oil. Add all the vegetables. Season with salt and pepper; toss to combine.

Lemon Chicken with Rice

2008-04-21T15:12:00.000-07:00

My friend gave this recipe to me along with others as a wedding present. It has been a regular for us through the years. I just love eating chicken and rice with a delicious sauce. You can use different kinds of cream soups too. I just use whatever is in my pantry usually. This is just one of those super easy weeknight dinners with leftovers for lunch the next day. Enjoy.

Lemon Chicken

In Large Frying Pan:

Brown skinless/boneless cicken with a little oil.
Salt, perpper, and garlic chicken to taste.

Combine in Bowl:

1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 can of milk (sometimes I use evaporated milk)
3 Bay leaves (optional)

Add soup mixture to chicken and simmer for 30-60 minutes.

Add Lemon juice about half way through, 1-3 tablespoons

Serve with Rice

It's Muffin Time

2008-04-01T17:49:00.000-07:00

I wasn't sure about posting a muffin recipe. Do people really eat muffins anymore? They are kind of a crumbly mess, and you never see them served in restaurants, well except for a bagel or coffee shop. Anyway, my Mom was great at whipping up muffins for dinner. These particular ones were a special treat, practically dessert! I love to make a double batch and have them for breakfast the rest of the week.

Ginger Muffins

1/4 cup shortening
1/4 cup sugar
1 egg
1/2 cup molasses(not dark)
1 1/2 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cloves
1/2 tsp. ginger
1/2 tsp. cinnamon

Cream shortening and sugar.

Add egg and molasses.

Combine dry ingredients and add to creamed mixture.

Gradually add 1/2 cup hot water, beating until smooth. Fill greased muffin pans, or ones lined with paper liners, about 2/3 full.

Bake at 375 for 20-25 minutes. Makes one dozen.

Curried Carrot Soup

2008-03-28T14:32:00.000-07:00

I just finished making this, and it is delicious! The quote on the recipe says, "This sweet and spicy soup is wonderfully rich, even though it's made without a drop of cream." I am serving with my Mom's Ginger Muffins. Perfect. Enjoy.

Curried Carrot Soup

2 Tablespoons Earth Balance non-dairy butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and grount pepper
2 cans (14.5 oz. each) reduced-sodium chicken broth
2 lbs. carrots, peeled and cut in to 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoon coarsely chopped fresh cilantro, for garnish (optional)

Heat the butter in a large (4 to 5 quart) saucepan over medium heat. Add the onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, utnil the onion is soft, about 5 minutes.

Add the broth, carrots, and 3 cups water; bring to a boil. Reduce the heat; cover, and simmer until the carrots are tender, about 20 minutes.

In a blender, puree the soup in batches until smooth; hot liquids will expand when blended, so be careful no to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow te heat to escape; Remove the cap from the hole in the lid, and cover the lid with a dish towel when blending. (I did this, and no mess!) Transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in the lemon juice. Serve garnichsed with the cilantro if desired.

Italian Baked Chicken and Pastina

2008-03-19T15:29:00.000-07:00

Giada De Laurentiis is my favorite chef to watch on the Food Network. I have gotten so many fabulous recipes from her. This is just a great dish. Enjoy.

Italian Baked Chicken and Pastina

1 cup pastina pasta (any small pasta)
2 Tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 small onion)
1 clove garlic, minced
1 (14.5 oz.) can diced tomoatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Preheat oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheeese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Serves 4-6

The Best Pancakes Ever

2008-03-10T21:34:00.000-07:00

This recipe is from the Joy of Cooking gigantic cookbook. One day I wanted to make pancakes when we were first married, and I didn't have a box of pancake mix. So, I decided to try these and I have never gone back to the box since. I don't know what it is, but these pancakes are magic. We eat them for breakfast, lunch, or dinner at our house. Enjoy!

Basic Pancakes

Whisk together in a large bowl:

1 1/2 cups all-purpose flour
3 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Whisk together in another bowl:

1 1/2 cups milk
3 Tablespoons unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla (optional)

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/3 cup batter onto the griddle and you know the rest!

Salmon Salmon Salmon

2008-03-06T08:59:00.000-08:00

A big shout out to Jeremy's parents. First Connie introduced me to Salmon and helped me get the courage to cook fish for the first time. And to Dennis who introduced me to my favorite way to cook Salmon, barbecued on a cedar board.

I try lots of Salmon recipes because I love it so much. This was the latest on Monday. A really delicious way to cook it especially when the barbecue has ice on it!

Steamed Salmon and Asparagus Parcels

1 1/2 pounds small new potatoes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 Tablespoons cold unsalted butter, diced (Earth Balance)
4 salmon filets (about 6 oz. each)
1 lb. asparagus, trimmed and cut into 1 -inch pieces
3 teaspoons tarragon
1 Tablespoon extra-virgin olive oil
2 small lemons, halved

Preheat oven to 400 F. Place a peice of parchment or foil paper on a 13-by-12 inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Distribute the butter over the potatoes. Roast in top of oven for 45 to 50 minutes or until done.

Meanwhile, lay out 4 sheets of foil or parchment(at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Plcae them on a sheet pan. Bake on lower rack of oven for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.

Serves 4

Pasta in Tomato Cream Sauce

2008-03-05T13:24:00.000-08:00

This is a super easy pasta dish, but tastes really gourmet!

8 oz. penne or other tube pasta
1 (14.5 oz.) can Del Monte Diced Tomatoes with Garlic & Onion
1/2 cup fresh basil, chopped OR 1 teaspoon dried basil
3/4 cup whipping cream
1/3 cup Parmesan cheese, grated

Cook tomatoes over medium-high heat in skillet until thickened, about 5 minutes. Reduce heat; add basil and cream. Heat through. DO NOT BOIL. Toss with pasta and cheese. Serve immediately.

Serves 4

Creamy White Chili

2008-03-04T10:36:00.000-08:00

I have to get this out there while it is still cold enough to enjoy a really good bowl of Chili. But forget the heartburn inducing red stuff, this is creamy and delicious!

Creamy White Chili

1 lb. skinless boneless chicken breasts, cut into 1/2 inch cubes
1 medium onion
1 1/2 teaspoons garlic powder
1 Tablespoon Vegetable oil
2 cans (15 1/2 oz. each) white chili beans, rinsed and drained
1 can (14 1/2 oz.) Chicken Broth
2 cans (4 oz. each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 Cup (8 oz.) sour cream
1/2 C. Heavy Whipping Cream

1. In a large saucepan, saute chicken, onion & garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies & seasonings. Bring to a boil.

2. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sour cream and heavy whipping cream.

Makes 7 servings

Wait for it...

2008-03-03T19:39:00.000-08:00

Coming soon recipes and my favorite restaurants in the Boise area