5-Vegetable Fried Rice with 5-Spice Pork

                              

 

5-Vegetable Fried Rice with 5-Spice Pork is an incredibly diverse and flavorful dish. It's packed full of 5 different vegetables that are complemented with pork loin. The Chinese 5-Spice adds the perfect balance of flavor to the dish that really ties everything together.

 

I made two slight changes to the recipe linked below. I used brown rice instead of white rice - personal preference for a higher nutritional content. I used gluten free soy sauce instead of tamari to easily convert this recipe to gluten free.

 

 

Click here for recipe From Rachael Ray

Chicken Souvlaki and Tzatziki Sauce with Rice

 

The flavors in this Mediterranean inspired Greek dish are amazing. The chicken is perfectly seasoned with lemon, garlic, parsley, and oregano. The cool and creamy tzatziki sauce seasoned with lemon and mint provides a nice contrast to the chicken. While this dish normally would be served with naan, to make it gluten free I served over a bed a brown rice topped with vegetables. This dish is definitely a new favorite for my family.


Click here for recipe from Rachael Ray - just serve over brown rice instead of garlic naan to make it gluten free.

Open-Faced Tilapia "Clubs"

This past summer, I posted a recipe for Grilled Bacon Wrapped Tilapia with Red Potatoes. My husband and I didn't care for the combination of bacon and tilapia then, but we definitely do now that we've tried this Open-Faced Tilapia "Clubs" recipe. Coating the tilapia in cornmeal and topping it with bacon is all we needed to love bacon and tilapia served together. This dish is balances crispy fish and bacon with fresh spinach and juicy tomatoes. We served with a rice and veggie pilaf.

Open-Faced Tilapia "Clubs"
Adapted from Rachael Ray

Ingredients:
·4 slices turkey bacon
·1 cup cornmeal
·1 tsp dried dill
·1/2 tsp chili powder
·2 tilapia fillets
·Salt and pepper
·2 TBS extra-virgin olive oil (EVOO)
·Handful of fresh spinach
·Handful of cherry tomatoes
·Juice from 1 lemon

Directions:

Preheat to 375°. Arrange the bacon in a single layer on a pan and roast until crisp, 20 to 25 minutes; halve crosswise.

On a plate, combine the cornmeal, dill, and chili powder. Season the tilapia with salt and pepper on both sides and coat with the cornmeal mixture. 

In a large nonstick skillet, heat 2 TBS EVOO, over medium-high heat. Add the fish and cook, turning once, until dark golden, 8 to 10 minutes total. 

Place a tilapia fillet on a plate, top with bacon, spinach, and tomatoes. Squeeze the lemon on top and serve. Serves 2.

Cabin in the Woods Burger

 

This rustic burger is comfort food at its finest – not diet friendly, but it will definitely please your taste buds! A classic burger is topped with breakfast favorites of maple bacon and a fried egg to make this mouth-watering Cabin in the Woods Burger. I served with Udi's GF Whole Grain Hamburger Buns.

Click here for recipe from Rachael Ray

Horseradish Mashed Potato Shepherd’s Pie

The secret to this dish is horseradish sauce. It adds an amazing, spicy flavor the the mashed potato layer that pulls the entire dish together.

I've officially discovered horseradish sauce with this new recipe. Its spicy flavor is amazing. I don't know why it's taken me this long to discover it. I need more horseradish recipes in my recipe book; what are your favorite horseradish recipes?

Horseradish Mashed Potato Shepherd’s Pie
Adapted from Rachael Ray

Ingredients:
·5 potatoes, peeled and cut into 1” chunks
·Salt and pepper
·½ cup skim milk
·2 TBS horseradish sauce
·2 TBS EVOO (extra virgin olive oil)
·5 carrots, peeled and chopped
·1 onion, chopped
·1 bay leaf
·1 lb lean ground beef
·1 TBS cornstarch
·2 TBS butter
·2 TBS chives

Directions:
Place potatoes into a large pot of water, bring to a boil. Lower the heat and cook until fork-tender, about 15 minutes. Drain, then mash with milk until smooth. Stir in horseradish and season with salt and pepper.

In a large skillet, heat the EVOO. Add the carrots, onion, and bay leaf. Season with salt and pepper and cook, stirring, until crisp-tender, 8-10 minutes.

Crumble the beef into the pan and cook, stirring often. Sprinkle in cornstarch and add butter. Cook until thickened, 1-2 minutes. Season with salt and pepper: discard the bay leaf.

Preheat the oven to 450˚. Grease a shallow, medium casserole dish. Add the meat mixture and top with the horseradish potatoes. Bake until golden, 5-10 minutes. Sprinkle the chives on top.

Southwestern Chili Con Queso Pasta

This 30-minute meal essentially combines queso and pasta to make an incredibly flavorful main dish. How can you go wrong by combining queso and pasta?! The flavors are diverse with chili inspired flavors (cumin and chili powder) and southwestern flavors (cilantro, jalapeños, tomatoes, and chilies). This meal was definitely a hit in my house.

Southwestern Chili Con Queso Pasta
Adapted from Rachael Ray

Ingredients:
·1 lb. gluten free pasta noodles (penne, fusseli, or macaroni)
·1 lb. ground beef
·1 TBS ground cumin
·2 TBS chili powder
·Salt and pepper
·½ large red onion, chopped
·1 TBS minced garlic
·10 pickled jalapeño slices, chopped
·2 TBS butter
·2 TBS gluten free flour
·2 cups skim milk
·2 cups shredded cheddar cheese
·¼ cup fresh cilantro, chopped
·½ cup fresh parsley, chopped
·1 – 10oz. can diced tomatoes and chilies, drained

Directions:
Bring a large pot of water to a boil. Cook the pasta to al dente.

Brown the ground beef in a large skillet until almost finished. Drain grease and add onion, garlic, jalapeños, cumin, chili powder, and salt and pepper. Finish cooking until beef is browned. Remove from heat.

In a medium saucepan (while beef is browning), melt butter and then add flour. Cook for 1-2 minutes over medium heat. Whisk in milk. When milk starts to bubble, stir in cheese, cilantro, and parsley with a wooden spoon. When the cheese has melted, stir in tomatoes and chilies.

When the pasta is cooked to al dente, drain it and add it back into the large pot. Add the ground beef mixture and the queso sauce. Stir to combine, then serve.

Yield: 6


I've also shared this recipe on: Gluten Free Wednesdays

Tex-Mex Bacon Cheeseburgers

This Tex-Mex Bacon Cheeseburger is one mess of a burger. While it's one of the messiest burgers I've ever eaten, it is incredibly flavorful and delicious. The use of queso sauce instead of sliced cheese on top sends this burger over the edge.

This is another recipe I made when my in-laws were visiting, and everyone loved it. I absolutely covered my burger in queso sauce and was an absolute mess when I was finished eating. It was worth it - this burger is phenomenal! I served the burgers with non-tex-mex food, Kale Chips and Baked Potato Salad. I found the potato salad recipe on Pinterest and made it for a work potluck a few weeks ago. It was a hit then and it was a hit with my in-laws!

Tex-Mex Bacon Cheeseburgers
Slightly adapted from Everyday with Rachael Ray

Ingredients:
·12 slices good-quality smoky bacon, 4 slices finely chopped and 8 left whole
·1¼ lbs lean ground beef
·3 tablespoons grated onion
·1 tsp minced garlic
·2 tablespoons pureed chipotle in adobo sauce
·2 tablespoons worcestershire sauce
·Salt and pepper
·3 tablespoons butter
·2 tablespoons gluten free flour
·1 cup milk
·1 ½ cups shredded cheddar
·1 – 14oz can diced tomatoes with green chiles, drained
·4 gluten free hamburger buns
·Chopped onion, tomatoes, cilantro pickled jalapeno, and corn chips

Directions:
Cook bacon until crisp in microwave or oven. Meanwhile, combine the beef, chopped bacon, onion, garlic, chipotle puree, and Worcestershire; season with salt and pepper. Form into 4 patties (thinner at the center). Grill the burgers, flipping once, on a gas grill until done.

To make the queso sauce, melt butter in a medium saucepan over medium heat. Whisk in the flour for 1 minute, then whisk in the milk. Stir in the cheese to melt. Stir in the tomatoes and chiles.

Place the burgers on the bun bottoms (grill bun if desired) and top with the queso sauce, bacon strips, corn chips, remaining desired toppings, and bun tops. Serve with extra queso on the side.


I've also shared this recipe on: Slightly Indulgent Tuesday

Cauliflower with Carrot "Cheese" Sauce

Cauliflower with Carrot "Cheese" Sauce is a good side dish that is healthy and "cheesy".

This healthy cauliflower side dish from Rachael Ray is good. We didn't even miss the cheddar cheese, as the carrot "cheese" is a good substitute. While this is a good side dish and Mike and I both enjoyed it, I probably won't go through the hassle of making it again. It's hard to top our favorite way to enjoy cauliflower - Roasted Cauliflower.


Click here for Cauliflower with Carrot "Cheese" Sauce recipe from Rachael Ray

Bacon and Butternut Risotto

WOW! This Bacon and Butternut Risotto recipe is A-MAZ-ING! The flavors in this dish are phenomenal with the smoky bacon, sweet butternut squash, and creamy risotto.

I made this for dinner two nights in a row over the holidays with my family. We inhaled the first batch and loved it so much I made it again the next night. This was my first time making risotto and I'm now in a risotto phase. Risotto is not hard to prepare, just a little time consuming (which is well worth the effort).

Do you have any favorite risotto recipes for me to try?


Click here for Rachael Ray's Bacon and Butternut Risotto recipe

Mexican Ice Cream Sundae

I realized today that I'm a food blogger and have failed to blog about my favorite food - ICE CREAM!! I love ice cream so much that I found a job I love (in the marketing research field) for a great ice cream company that makes amazing ice cream!

I recieved this month's issue of "Every Day with Rachael Ray" today and saw her recipe for Mexican Ice Cream Sundaes. Since I just happened to have a container of Blue Bunny Dulce de Leche ice cream in the freezer, I immediately went to the kitchen to prepare my evening treat. This Mexican Ice Cream Sundae is a flavor explosion in each and every bite! Each flavor combines together nicely to make a delicious, indulgent treat.

Ingredients:
·A few scoops of Dulce de Leche ice cream
·Chocolate sauce, warmed
·A pinch of cinnamon
·A handful of salted cashews

Directions:
Drizzle chocolate sauce over ice cream and top with cinnamon and cashews.

What is your favorite ice cream flavor? This is a tough question to ask an ice cream lover, but if I had to pick only one flavor to eat forever, it would be Mint Chocolate Chip.

I've also shared this recipe on: This Week's Craving

Stir-Fried Pasta Primavera

I adapted a 30-minute meal recipe from "Every Day with Rachael Ray" today for lunch. It was quick and easy to put together, but Mike and I thought it was a little bland. My only guess why would be that I used dried basil instead of freshly chopped. So, use fresh if you're going to try this recipe and let me know how it turns out!

• 3 cups broccoli
• 12 oz. GF spaghetti pasta
• 2 TBS extra virgin olive oil (EVOO)
• 1 red onion, diced
• 10-15 baby carrots, sliced
• 1 cup Roma tomatoes, diced
• Salt and pepper
• 3/4 cup half 'n half
• 3/4 cup shredded Parmesan cheese
• 1 TBS dried basil (I used dried basil, but recommend fresh)

In a large pot of boiling, salted water, cook the broccoli until bright green, about 30 seconds. Transfer to a colander, reserving the water in the pot. Add the pasta to the pot and cook until al dente; drain, reserving 1/4 cup of the pasta cooking water.

Meanwhile, heat a wok (or large skillet) over high heat. Swirl in 1 TBS EVOO. Add the onion and stir-fry until it is fragrant, about 1 minute.

Swirl in remaining 1 TBS EVOO. Add broccoli and carrots and stir-fry until the carrots begin to wilt, about 2 minutes. Add the tomatoes, season with salt and pepper and stir-fry for 1 minute. Swirl in the cream, bring to a boil and remove from the heat. Stir in the Parmesan and basil.

Add the pasta and reserved cooking water to the pan and toss to coat. Season with salt and pepper.

I've also shared this recipe on: Seasonal Sunday

Super Nachos with Butternut Queso

Mike and I made this Rachael Ray recipe for a Super Bowl Party and these nachos are SO SO SO GOOD! You can't really taste the butternut squash and don't even miss the extra cheese you're used too in regular nachos.

The recipe makes a ton! We only brought a portion of it to the party since we weren't sure how well a nacho recipe with butternut squash would turn out. We definitely enjoyed the leftovers this week! It's so easy to make a little dish of nachos and stick it in the broiler if you prepare the queso and toppings all at once.

Butternut Queso Ingredients:
·1 small to medium butternut squash, peeled and chopped
·EVOO, for drizzling                                             
·1 carrot, peeled and finely chopped
·1 small onion, finely chopped
·2 large cloves garlic, finely chopped
·1 tsp ground cumin
·1 tsp ground coriander
·1 TBS seeded pureéd chipotle in adobo (Seed and puree the entire can of chipotle in adobe then freeze the rest. Next time a recipe calls for this you can break off a piece from the freezer)
·1 cup vegetable or chicken stock
·3 tablespoons butter
·2 tablespoons flour (I used a gluten-free all-purpose flour blend)
·1½ cups milk
·Freshly grated nutmeg, to taste
·1½ cups shredded extra-sharp yellow cheddar cheese
Nacho Ingredients:
·1 can spicy vegetarian refried beans
·1 bag good-quality tortilla chips, such as blue corn, multi-grain or flax seed
·1 can black beans, drained and rinsed (14 ounces)
·Drained pickled jalapeño slices
·Diced seeded tomatoes
·Finely chopped red onion
·Chopped cilantro
·Diced avocado, dressed with lemon or lime juice

Pre-heat the oven to 425°F. Drizzle the squash with EVOO, salt and pepper and roast for 20-25 minutes, until golden and tender.

While the squash roasts, in a medium size pot, sauté the carrot, onion and garlic in a little EVOO over medium heat. Season with salt and pepper, cumin and coriander. Cook for 10-12 minutes, until tender. Scrape into a food processor and add the chipotle puree and the roast squash along with the stock. Puree until very smooth and reserve. Return the pot to stove and melt the butter. Whisk in the flour, cook for 1 minute, then whisk in the milk. Season with salt, pepper and a little nutmeg; melt in the cheese. Stir in the reserved vegetable puree and adjust the heat level and seasoning, to taste.

Switch on the broiler. Heat the vegetarian refried beans with about 1/3 cup water to them out a little. Arrange the chips in a casserole dish and dot with the thinned refried beans. Sprinkle with black beans and top with the butternut queso. Broil until brown at the edges and the chips are crisp. Top with pickled jalapeños, tomatoes, onions, cilantro and avocado.

I've also shared this recipe on: This Week's Cravings, Seasonal Sundays, Gluten Free Wednesdays

Rachael Ray’s Pumpkin, Cheddar, and Chipotle Soup

I saw this recipe on the Rachael Ray Show not too long ago and wanted to give it a try. I was hesitant about how all the flavors would play out, but it's actually a nice bowl of soup! The tortilla chips really balance everything out. I used canned pumpkin puree and topped my bowl with cilantro. Mike, who is sick of pumpkin, spicy, and soup right now, actually enjoyed it. So, it must be good!

·1 - 16oz. can pumpkin puree
·EVOO
·Salt and pepper
·4 cups chicken
·1 large carrot, peeled and chopped
·1 large onion, finely chopped
·Freshly grated nutmeg
·½ tsp cinnamon
·1 tsp each – coriander, cumin, smoked paprika
·Honey
·3 TBS butter
·2 TBS GF all-purpose flour blend
·2 cups skim milk
·2 cups shredded sharp cheddar cheese
·2 small chipotle peppers in adobo, seeded and finely chopped, plus 1 rounded TBS of adobo sauce
·Unsalted tortilla chips
·Cilantro, for garnish

Heat 1 tablespoon EVOO in a large pot over medium-high heat. Sauté the carrot and onion to tender, about 10 minutes. Season with nutmeg, cinnamon, coriander, cumin, paprika, a drizzle of honey, salt and pepper, to taste. Toast the spices, about 1 minute.

Add the carrot and onion along with the roasted pumpkin or squash to the bowl of a food processor and puree with a splash of stock. If using canned pumpkin, puree the onion and carrot together with some stock and stir in the canned pumpkin to combine.

Wipe out soup pot and return to the heat. Melt the butter; whisk in the GF flour and milk. Season with salt and pepper and allow to thicken. Stir in cheese to melt, then add the chipotle and adobo sauce. Stir in the remaining stock and squash or pumpkin puree. Let simmer to thicken the soup.

Place a few crushed tortillas in a shallow bowl and top with soup; mix the tortillas into the soup as you eat. Garnish with cilantro.

I've also shared this recipe on: Seasonal Sundays

Buffalo Chicken Tacos (Rachael Ray)

If you like blue cheese and buffalo chicken, this recipe is for you! Mike and I, sadly, are not blue cheese fans so we didn't care for this dish. We adapted this recipe from the original and it wasn't bad at all. However, we just couldn't get over the strong blue cheese flavor. On our second tacos, we omitted the blue cheese salad and used ranch dressing, lettuce, and cilantro and it tasted much better to us.

• Eight 6-inch soft corn tortillas
• 1 TBS EVOO
• 2 boneless, skinless chicken breasts
• Salt and pepper
• 2 TBS hot sauce
• 2 ounces blue cheese
• 3 TBS light real mayonnaise
• 4 cups shredded lettuce
• 2 carrots, shredded

Preheat the oven to 200°. Wrap the tortillas in foil and place in the oven.

In a nonstick skillet, heat the EVOO over medium heat. Season the chicken with salt and pepper and place in the pan; cover loosely with foil and cook, turning once, until golden and cooked through, about 12 minutes; transfer to a plate. Brush the chicken on both sides with the hot sauce and tent with foil to keep warm.

Meanwhile, using a food processor, blend the blue cheese, mayonnaise, and 2 TBS water until smooth; transfer to a large bowl. Add the lettuce, radishes, and carrots and toss to coat.

Thinly slice the chicken. Divide the salad among the corn tortillas; top with chicken.

I've also shared this recipe on: Seasonal Sundays

GF Chicken Tenders and Double-Baked Crazy-Crisp Oven Fries

I had two chicken tenders/nuggets recipes that I’ve wanted to try – one from The Baking Beauties and one from Jessica Seinfeld – so I decided to combine my favorite parts of each recipe and see what happened. Combined with my cooling rack/baking sheet tip from Rachael Ray, the outcome was a good, crispy dinner! I served with Rachael Ray's Crisp Oven Fries seasoned with Old Bay and a green veggie.


GF Chicken Tenders

·½ - 1 pound boneless, skinless chicken breasts
·1 cup sweet potato puree
·2 egg whites
·1 cup GF cornflakes, crushed (I used Southern Homestyle Corn Flake Crumbles)
·½ cup ground flaxseed meal
·1 TBS grated Parmesan
·½ tsp salt
·½ tsp pepper
·½ tsp paprika
·½ tsp garlic powder
·½ tsp cayenne
·½ tsp Italian seasoning

Preheat oven to 400°. Place a cooling rack on top of a baking sheet and set aside. Cut chicken breasts into thin strips. In a shallow dish, mix egg whites and vegetable puree with a fork. Set aside. In another shallow dish, combine crushed cornflakes, flaxseed meal, parmesan cheese, and spices. Set aside. Dip chicken, one strip at a time, into the egg mixture, then into crumb mixture, until totally coated. Place chicken strip on cooling rack on top of baking sheet. Continue with the rest of the chicken. Bake for 30 minutes, or until done.

Rachael Ray’s Double-Baked Crazy-Crisp Oven Fries

·6 starchy medium-sized Idaho potatoes
·EVOO
·Salt and pepper
Optional flavorings (pick one):
·Minced garlic and lots of minced fresh rosemary
·Old Bay seasoning or Cajun Seasoning
·Minced garlic, parmesan cheese, and oregano

Preheat oven to 400°. Place a cooling rack on top of two baking sheets and set aside. Peel the potatoes lengthwise, leaving a patch of skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be. In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bottle. Season with salt and pepper, then arrange the fries in a single layer without crowding the baking sheet. Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°. Toss the fries in large bowl again with the seasonings and optional flavorings of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.

Notes: Placing a cooling rack on top of a baking sheet allows an even heat flow through the chicken tenders and fries. Next time I make the chicken tenders, I think I'll pan-fry them in EVOO for a few minutes before placing them in the oven. That may help make them crispier due to the sweet potato puree. Also, be sure to watch the cooking time on the fries. Some of our thinner cut ones were extra, extra crispy! :) After the fact, we think cutting the fries into Wendy's fries size would be best.

I've also shared this recipe on: Seasonal Sundays

Lazy Baked Greek Chicken

You HAVE to try this recipe! This has been one of our favorite dinners lately. Besides the amazing flavor, this dish is easy and quick to make. I adapted it from Rachael Ray to make it GF, and if you don't need to follow the GF diet, use regular panko breadcrumbs.

·2 TBS EVOO

·½ medium onion, finely chopped

·3½ tsp minced garlic

·1 - 10 oz. box chopped spinach, thawed

·Salt and pepper

·½ tsp ground nutmeg

·3 TBS butter

·1 cup GF breadcrumbs (or corn flake crumbs)

·1 tsp dried oregano

·4 pieces boneless, skinless chicken breast

·½ cup crumbled Greek feta cheese

Preheat oven to 425˚. Heat 1 TBS EVOO in a small skillet over medium heat. Add the onion and 2½ tsp of the minced garlic – cook until softened, about 3-4 minutes. Transfer to a bowl to cool, then add the spinach and season with salt, pepper, and nutmeg. Melt the butter in the same pan, turn off the heat and add the breadcrumbs, oregano, and remaining garlic; toss.

Drizzle a baking dish with the remaining 1 TBS EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

Recipe adapted from Everyday with Rachael Ray, Feb. 2011

I've also shared this recipe on: Seasonal Sundays

Stir-Fried Chicken Paprikash

I adapted this easy, quick, and good-tasting dinner recipe slightly from the Feb. 2011 issue of Everyday with Rachael Ray. You'll notice in the picture my chicken looks shredded - that's because the only chicken I had at home was leftover, pulled chicken breast Mike made in the crockpot a few nights ago. The dish still turned out well, but you can use uncooked chicken breasts (which I've also outlined in the recipe below).

·1 lb cooked shredded chicken or (1 lb boneless, skinless chicken breast, cut into ¼ inch thick pieces)

·2 TBS dry sherry                                                               

·1 tsp minced garlic

·2½ tsp cornstarch                                            

·¾ cup chicken broth         

·2 TBS EVOO       

·Salt and pepper

·1 onion, sliced ¼ inch thick                            

·1 red bell pepper, cut into ¼ inch-wide strips

·1 TBS paprika

·⅓ cup light sour cream

·2 TBS dried chopped parsley

In a medium bowl, combine chicken, 1 TBS sherry, garlic, 2 tsp cornstarch, ½ tsp salt, and ¼ tsp pepper.

In a small bowl, combine chicken broth and remaining 1 TBS sherry. Stir in remaining ½ tsp cornstarch until dissolved.

Heat a large pan over medium heat and swirl in 1 TBS EVOO. Add chicken mixture and cook for 1 minute, undistrubed. Stir-fry for 1 minute if using cooked chicken; if using uncooked chicken breasts, stir-fry until chicken begins to brown. Transfer to a plate.

Lower the heat to medium and swirl in remaining 1 TBS EVOO. Add onion and bell pepper; season with salt and stir-fry until softened – about 1 minute. Add paprika, return the chicken and any juices to the pan, increase heat to high, and stir-fry until just combined. Swirl in broth mixture and stir-fry until chicken is just cooked through, 1 to 2 minutes. Stir in sour cream and parsley and serve.

Serves 4. Prep 15 minutes. Cook 5 minutes.

I've also shared this recipe on: Seasonal Sundays

GF Pasta with Pumpkin and Sausage

I've been wanting to try this Rachael Ray recipe for a long time, and I'm so glad I did! It actually turned out quite well. It's a good and surprisingly creamy pasta dish without being drenched in sauce. And, there is only a hint of pumpkin/autumn flavors. The recipe below is my improvised recipe to make it GF and reflect what ingredients I had in the house.

• Salt and pepper to taste
• 1 lb. penne pasta (I used Hodgson Mill Brown Rice with Golden Milled Flax Seed)
• 1 drizzle EVOO
• 1 lb. maple flavored pork sausage
• 1 medium onion, chopped
• 2 tsp minced garlic
• 1 bay leaf
• 1 tsp thyme
• 1 cup dry white wine
• 14 ounces chicken broth
• 1 cup canned pumpkin puree
• 2 ½ TBS butter, melted
• ¼ plus 1/8 cup skim milk
• 1 ½ tsp cornstarch
• 3 pinches of cinnamon
• 3 pinches of nutmeg
• Parmesan-Romano cheese, grated

Cook pasta noodles according to package directions until al dente. Drain.

In a medium-sized pan, brown sausage. Remove to paper towel-lined plate to drain and return pan to heat. Add EVOO to pan and sauté onion and garlic 5 minutes. Add bay leaf, thyme, and wine to pot. Reduce wine for 2 minutes. Add broth and pumpkin and combine, stirring sauce until it comes to a bubble. In a small bowl, whisk together milk, butter, and cornstarch. Return sausage to pan, reduce heat, and stir in milk mixture. Season with cinnamon, nutmeg, salt, and pepper and simmer 5 minutes.

To serve, return drained, cooked pasta to the pot you cooked it in. Remove bay leaf from sauce and pour sauce over pasta. Toss pasta and sauce 2 minutes over low heat so pasta can absorb flavors. Top bowls of pasta with Parmesan-Romano cheese, and serve with a green salad on the side.

Mike's GF Chicken Bacon Ranch & Rachael Ray's Roasted Red New Potatoes with Paprika Butter and Parsley

This is one of our new favorite dishes, created by my husband. I usually need to follow a recipe pretty closely, but Mike is a creative cook and can whip up an awesome dish (i.e., Chicken Bacon Ranch) without a recipe to follow. As I had Mike tell me the recipe, I realized it's not the healthiest dish (frying onions in bacon grease?!) but it's delicious! And, our modified version of Rachael Ray's red potato recipe is also pretty good. Mike learned a good lesson in reading cookbooks tonight -- "red-skinned potatoes" does not mean "red potatoes, skinned". We were able to salvage the potato skins before he threw them out and the dish still tasted good. :)

Mike's GF Chicken Bacon Ranch
·4 medium-sized skinless, boneless, organic chicken breasts
·1 packet of Hidden Valley ranch salad dressing and seasoning mix
·½ lb bacon                                                          
·½ cup cheddar cheese
·½ medium onion, chopped                             
·2 TBS GF all-purpose flour
·2 eggs                                                                 
·EVOO

Cook bacon. Place onions in bacon grease and fry til tender. Take chicken breasts and place on a sturdy cutting board covered in saran wrap. Cover chicken breasts with another layer of saran wrap and pound chicken with metal meat tenderizer. Crack eggs into a shallow dish and lightly beat. In another shallow dish, combine ranch mix and flour. Coat only one side of the chicken breast in the eggs and then coat in ranch/flour mix. Drizzle a few swirls of EVOO in a frying pan and place chicken breast in pan. Put cheese, bacon, and onions into the center of the chicken breast. Place another coated (on one side only) chicken breast on top of the chicken breast in the frying pan, smash the chicken breasts together with a spatula. Brown both sides of the chicken on the stovetop over medium heat. Drizzle a few swirls of EVOO in a glass baking dish and place browned chicken in baking dish. Bake at 350˚ for 10-15 minutes.

Rachael Ray's Roasted Red New Potatoes with Sweet Paprika Butter and Parsley
·3 lbs red-skinned new potatoes
·EVOO
·4 TBS butter
·2 tsp paprika
·¼ cup dried parsley
·Salt and freshly ground black pepper, to taste

Preheat oven to 450˚. Dice potatoes into 1-2 inch sized pieces. If potatoes are small, leave them whole. Place them in a roasting pan and coat with a light drizzle of EVOO. Roast until just tender, 20 to 25 minutes.

Melt butter in a small pan with paprika. Transfer potatoes fro the oven to a bowl. Pour melted paprika butter over the potatoes. Sprinkle in parley and season the potatoes with salt and pepper. Toss the potatoes with paprika butter to coat evenly. Adjust salt and pepper and serve.

I've also shared this recipe on: Seasonal Sundays, This Week's Cravings

Southwestern Chicken & Black Bean Tacos (Rachael Ray)

This recipe is one of our favorites from Rachael Ray's Classic 30-Minute Meals Cookbook. We just love this dish, and we only had to make a few easy changes to make it GF. The recipe below is our slight modifications on Rachael's original. Rachael's recipe is actually for large flour burritos, but we can only find small corn tortillas around us - so this dish is more of a taco for us! Enjoy - it's amazingly delicious!!

·3 boneless, skinless chicken breasts
·1 tsp. ground cumin
·1 tsp. chili powder
·1 ½ tsp. hot sauce
·1 TBS EVOO
·½ medium onion, chopped
·2 tsp. minced garlic
·1 15-oz. can of black beans, drained and rinsed
·⅓ cup bbq sauce (we've been using honey bbq sauce since it's what we have open, but Rachael's recipe calls for smoky)
·Salt and pepper to taste
·Shredded lettuce, as needed for each taco
·3 green onions, thinly sliced
·1-2 tomatoes, chopped, as needed for each taco
·Sour cream, as needed for each taco
·Corn tortillas

Dice chicken before cooking and place into a large bowl. Heat a skillet with EVOO. Season with cumin, chili powder, and hot sauce. Place chicken in the skillet and cook until done. In another skillet, cook the onions and garlic until tender. Add black beans and bbq sauce to the pan with the onions and garlic. Once the chicken is finished, add it to the skillet with beans and bbq. Season with salt and pepper and cook until it's well heated.

For the corn tortillas, heat a non-oiled skillet on medium-high heat. Place tortilla shells, individually, in the hot skillet and cook each side for 10-15 seconds. Once the tortillas are heated, add the southwestern chicken & black bean mixture. Garnish with the toppings of your choice (lettuce, green onions, tomatoes, and/or sour cream).

I've also shared this recipe on: Seasonal Sundays