Chicken and Grapes Grilled Cheddar Cheese

                             

 

This Chicken and Grapes Grilled Cheddar Cheese twist on traditional grilled cheese is a great way to use up leftover ingredients. This grilled cheese sandwich comes together in a matter of minutes; perfect for when you're too busy to cook but need a substantial lunch to keep you going throughout the day.

 

What's your favorite grilled cheese sandwich?

 

 

Chicken and Grapes Grilled Cheddar Cheese

 

Ingredients:
·2 slices of gluten free bread

·2 slices of cheddar cheese

·¼ cup cooked, shredded chicken

·Handful of grapes, sliced in half

·Butter

Directions:
Butter the outside pieces of the bread. On the inside pieces, assemble the sandwiches with 1 slice of cheese on the bottom of 1 piece of bread, chicken and grapes in the middle and another slice of cheese on top. Top with another slice of gluten free bread. Place in a small nonstick skillet over medium heat. Cook for 3-4 minutes, flip the sandwiches and cook for another 3-4 minutes. Serve immediately.

White Bean Chicken Chili

                                                 

 

Spring is just a month away, which means warmer weather (yay!) and limited time left to enjoy "winter soup season." White Bean Chicken Chili is a tasty, nutritious, and healthy one pot dish that comes together in about 30 minutes. A big bowl garnished with hot sauce is perfect to keep warm on a cold, winter day.

 

What's your favorite chili recipe?

 

 

White Bean Chicken Chili

 

Ingredients:

·1 TBS extra virgin olive oil
·2 green onions, chopped (plus extra for garnish)
·1 tsp minced garlic
·1 tsp chili powder
·1/2 tsp cumin
·1 - 15oz. can Great Northern white beans, drained and rinsed
·1 - 14oz. can diced tomatoes with juice
·1½ cup chicken broth
·1 cup cooked chicken, shredded
·Hot sauce, to taste

Directions:
Heat extra virgin olive oil in a large saucepan over medium-high heat. Saute onions and garlic for 2 minutes. Add chili powder and cumin. Stir and cook for 1 additional minute. Add white beans, tomatoes with juice, and chicken broth. Simmer for 15 minutes. Stir in the chicken, and cook for 5 minutes longer or until chicken is heated through. Garnish with hot sauce and green onions as desired.

Serves: 4

Spicy Coconut Chicken

                       

This dish is naturally gluten free. Spicy Coconut Chicken is a complete meal that comes together easily in one pot and is full of complex and delicious flavors. Chicken, rice, bell peppers, and green beans are complimented perfectly with coconut milk, red Thai chili paste, and a hint of lemon....all served on top of fluffy brown rice. Delicious!

I have a high tolerance for spice, so the recipe as written in the link below wasn't spicy enough for me. Nonetheless, it was stil incredibly flavorful but I'll be doubling the red Thai chili paste next time. 

 

Click here for recipe from Martha Stewart

Bourbon Bacon Mac & Cheese

                                        

Bourbon Bacon Mac & Cheese is a savory adult version of mac & cheese. There's an amazing smoky flavor in this dish that I'm contributing to the bacon and the bourbon. 

The only change I made to the recipe linked below to make it gluten free was using gluten free pasta. I tried Target's Simply Balanced Gluten Free Fuselli pasta, which tasted As Good As Gluten and worked perfectly for this dish. While I didn't dislike Simply Balanced gluten free pasta, it is corn based and I prefer Tinkyada gluten free pasta - it's brown rice based and, thus, has more nutritional value.

 

What's your favorite way to cook with booze?

Click here for recipe from White Lights on Wednesday

Udi's Cinnamon Rolls

                                    

I was disappointed in Udi's Cinnamon Rolls. I love almost all of Udi's products, but this one fell short. The cinnamon rolls were hard and dry, not moist like Udi's muffins that I love. The cinnamon flavor of the icing did help a little to save the dry and bland cinnamon rolls, but there were only two icing packets instead of four (and it's not convenient to save some icing for the next time).

Have you found a gluten-free cinnamon roll you like?

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

Cream of Fresh Potato Soup

                                 

 

Cream of Fresh Potato Soup is a recipe from my mom that she made as I was growing up. When I was sick over the holidays, this soup and Homemade Chicken Noodle Soup were the only dishes that sounded good. Mike, bless his heart, went to the store during a snow storm to get the ingredients and whip a batch of Cream of Fresh Potato Soup. It was amazing. Warm, nostalgic, creamy, hearty, and flavorful.

Cream of Fresh Potato Soup
Ingredients:
·1 slice bacon, fried and crumbled
·3 medium potatoes, peeled and sliced
·1 medium carrot, chopped or grated
·1 stalk celery, chopped
·2 TBS gluten free flour
·1 cup chicken broth
·3 cups milk
·2 tsp salt
·1 tsp fresh ground pepper
·2 TBS dried parsley

Directions:
In a large pot, add chicken broth, potatoes, carrot, and celery. Cover and simmer until vegetables are tender, about 10-20 minutes. Add remaining ingredients, stir constantly until heated through. Serve.

Serves: 4

One Pot Cheesy Smoked Sausage and Pasta Skillet

                              

One Pot Cheesy Smoked Sausage and Pasta Skillet is a one pot meal that comes together in less than 30 minutes. It's a savory, cheesy, "grown-up" version of a popular kids dish - mac & cheese with hot dogs.

The only change I made to the recipe linked below to make it gluten free was using gluten free pasta. I tried Target's Simply Balanced Gluten Free Fuselli pasta, which tasted As Good As Gluten and worked perfectly for this dish. While I didn't dislike Simply Balanced gluten free pasta, it is corn based and I prefer Tinkyada gluten free pasta - it's brown rice based and, thus, has more nutritional value.


Click here for recipe from Yellow Biss Road

Ginger Butternut Squash Bisque

                                          

I love butternut squash, and it's one of my favorite fall/winter foods to cook with. It's a diverse squash that I enjoy in both sweet and savory recipes.

This Ginger Butternut Squash Bisque is a sweet and filling vegetarian dish. Don't skip out one the toppings on this dish, as the flavors really come together with the peanut, toasted coconut, and cilantro sprinkled on top. Served on top of a bed of rice completely rounds out this bisque.


What's your favorite way to enjoy butternut squash?


Click here for recipe from Taste of Home

My Pantry: Udi's Lemon Streusel Muffins

                       

Udi's Lemon Streusel Muffins are moist and sweet with a light citrus flavor. I enjoy them soft and warm from the microwave with a glass of milk. The flavor is light, so one muffin fills me up but doesn't weigh my stomach down.

What's your favorite muffin - store bought or homemade?

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

Homemade Chicken Noodle Soup

                                        

This soup is pure comfort food, packed with rich flavor and nutrition you need - whether your sick or healthy.

 

I was really sick over the holidays for over two weeks. The only thing that sounded good was Chicken Noodle Soup. For most people who are not gluten free, chicken noodle soup is an easy request. As someone who is gluten free, chicken noodle soup is more labor and time intensive. My amazing husband rose to the challenge and not only made me homemade chicken noodle soup, but made my favorite homemade noodles with a family recipe that my mom converted a few years ago to be gluten free. 

 

 

Homemade Chicken Noodle Soup

 

Ingredients:

·1 recipe for homemade noodles (see below)

·2 TBS extra virgin olive oil

·1 medium onion, chopped

·1 TBS minced garlic

·½ tsp dried thyme

·6½ cups chicken stock

·2 cups water

·1 small chicken bouillon cube

·2 cup cooked chicken, shredded

·2 medium carrots, peeled and chopped

·1 celery stalk, chopped

·Salt and pepper to taste

 

Directions:

Heat olive oil in a large dutch oven over medium heat. Add the onion, garlic, and thyme. Cook, stirring frequently, until the onion is tender and translucent (about 5 minutes). Add 1/2 cup of chicken stock to deglaze the pan. Add the remaining chicken stock, water, chicken bouillon cube, chicken, carrots, and celery. Simmer until the vegetables are tender, about 20-25 minutes. Add the homemade gluten free noodles, ad cook for 5 minutes (or until desired tenderness is achieved based on how thick/thin your rolled the noodle dough). Season with salt and pepper to taste. Serve warm.

Homemade Gluten Free NoodlesFamily recipe that's been passed down for generations. My mom revised to be gluten free a  few years ago.

Ingredients:
·1 beaten egg                                     
·2 TBS milk
·1 cup GF flour blend
·1 tsp xanthan gum
·½ tsp baking powder
·1 TBS butter
·Pinch of sugar
·Pinch of salt                                       

Directions:                
Mix wet ingredients in a bowl, mix dry ingredients in a separate bowl. Combine and mix to a stiff, moist dough – like fresh play dough. Use a food processor and pulse til dough ball forms. On parchment paper dusted liberally with potato starch, roll dough as thin as possible into a rectangle. Use hand-held roller and cusp one hand around outside edges to prevent edges from separating and cracking as you roll from center to outside edges. Cut with sharp knife or noodle cutter into desired thickness or shapes. Let dry at room temp for 1-8 hours then add to boiling broth. Be sure to include all of starch – this thickens the broth and keeps noodles from sticking together.

Pumpkin Soup with Lentils

 

Pumpkin Soup with Lentils comes together in 30 minutes. It's a hearty, comforting dish that's healthy, creamy, and uber flavorful.

I think I've finally converted my husband to my "unique" recipes.  A few years ago he would have turned his nose up at the thought of this soup. Today, he tried it and said "that's real good." Proof that determination pays off. :)

 

Pumpkin Soup with Lentils

Slightly adapted from Better Homes & Garden, October 2013 Magazine

Ingredients:
·1 small sweet onion, cut into wedges
·1 yellow sweet pepper, seeded and sliced
·½ cup lentils, rinsed and drained
·1 TBS olive oil
·2 tsp ginger
·1 tsp curry powder
·1 tsp cumin
·1 26oz. box chicken stock (use vegetable stock to make vegetarian)
·1 15oz. can pumpkin puree
·Roasted pumpkin seeds and nutmeg for topping (optional)
 

Directions:

Heat oil in a large 5 qt. Dutch oven. Cook onion, sweet pepper, and lentils over medium-high heat for 2 minutes. Whisk in remaining ingredients. Bring to a boil; reduce heat, cover, and simmer for 25 minutes or until lentils are tender. Season to taste with salt and pepper.

Serve warm with roasted pumpkin seeds and ground nutmeg on top.

Chipotle Pork Tenderloin and Butternut Squash Tacos

 

Chipotle Pork Tenderloin and Butternut Squash Tacos are spicy, hearty, and satisfying.

These are my new favorite winter tacos. A warm, corn tortilla is filled with spicy chipotle-seasoned pork tenderloin and cinnamon-roasted butternut squash...all topped with cilantro, lime juice, and queso fresco. The result is a uniquely flavorful taco. Pure goodness.


Click here for recipe from Domesticate Me

Curried Carrot Soup

Curried Carrot Soup is sweet and spicy, and a great savory soup for a cold winter day. Serve with your favorite sandwich for a quick meal.

 

Curried Carrot Soup

Adapted from Martha Stewart

Ingredients:
·2 TBS butter

·¾ cup chopped onion

·½ tsp curry powder

·Salt and pepper

·1¾ cups chicken broth (use vegetable broth to make vegetarian)

·1 lb baby carrots

·Juice from 1 clementine

·1 tsp sugar

·For garnish, roasted pumpkin seeds or chopped cilantro (fresh)

Directions:

Heat butter in a large saucepan over medium heat. Add onion, curry powder, 1 tsp salt, and ¼ tsp pepper. Cook, stirring occasionally until the onion is soft, about 5 minutes.

Add the broth, carrots, and 1¼ cups water; bring to a boil. Reduce heat, cover, and simmer until the carrots are tender, about 15 minutes. Squeeze in clementine juice.

In a blender, purée the soup in batches until smooth. Transfer to a clean saucepan. Add more chicken broth, if necessary, to thin soup to desired consistency. Serve warm topped with desired garnishes.

Hot Corn Dip

Hot Corn Dip is a cheesy and spicy dip that's perfect for football party season. You can easily adjust the level of heat in this dish by putting in more or less chipotle peppers. I made this unique dip a few weeks ago and it was a hit.

What's your favorite dip for football party season?


Click here for recipe from Gina Marie's Kitchen

Butternut Parmesan Quinoa

Butternut Parmesan Quinoa is a sweet and savory dish that comes together with only a few ingredients. It's also easily customizable for your flavor preferences.

Butternut Parmesan Quinoa

Ingredients:
·1 cup quinoa, cooked according to package directions
·1 medium butternut squash, cubed
·2-3 tsp extra virgin olive oil
·½ tsp each - salt, pepper, nutmeg
·½ cup Parmesan cheese
·¼ cup pecans or walnuts

Directions:
Preheat oven to 400˚. Place cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper, and nutmeg. Roast for 20-30 minutes, or until tender.

In a large bowl, combine cooked quinoa, roasted butternut squash, parmesan cheese, and pecans. Stir until combined and cheese is melted. Serve immediately.