Lindsay ;)
Recipes
to snack on…
Stuffed
Mushrooms-You are going to love these. They are rather easy to
make, they mostly just need time to chill. You can prepare them 24 hrs in advance and then cook them about 20 minutes
before the event and they are ready to go.
Ingredients:
Mushrooms (16+ large mushrooms), 1 stick of butter, 4 or so stalks of celery-diced
small, Black Pepper, ½ c. Parmesan Cheese + a little for dusting , 1 large
sweet onion, 1 cup Cheddar Cheese, ½ cup gluten free breadcrumbs (*see how to
make your own bread crumbs below).
How
To: Quickly wash your mushrooms in cold water or wipe
down with a towel. Some people prefer to wipe them down but I really like to
give them a cold splash of water and then gently wipe them down a little. Remove the stems and dice
the stems up and place in a bowl. Dice your onion, celery and chop any fresh
herbs you have to add and put aside. Melt ½ stick of the butter and then
quickly dunk each mushroom in the butter. Place each on a cookie sheet or the
pan you plan on cooking the mushrooms in later on. Place this tray in the
refrigerator to chill at least 20 minutes before stuffing.
Melt the rest of the butter in a saucepan and then
add all of the ingredients except for the cheddar cheese. Once the onions and
celery have cooked well enough, add the cheddar cheese, stir a few times and
then turn the heat off and remove from the stove top to cool slightly.
Once the stuffing has cooled slightly and the
mushroom caps have chilled long enough take a large spoon and stuff each
mushroom cap with the filling so they are ever so slightly packed. Dust the mushrooms
with Parmesan cheese and chill for at least one hour. More time to chill is better but
I understand that you’re hungry.
Making
your own Gluten Free Bread Crumbs:
This
is an easy one and it helps if you have about 2 tbs. dried herbs-your choice
but basil, oregano, parsley, those will work nicely. Chives? Any chives in that
spice rack? Add a tbs. of those if you have it. Then 2 tbs Parmesan cheese. You
can add a tsp. salt. Then if you have any gluten free bread you are going to
want to mash up two slices really well. If it’s a little stale it’s even
better. If you have some bread that is going stale and you want to use it up
somehow, this is a great way and the bread crumbs can be stored in the freezer
for a few weeks.
If you need to get the bread a bit stale in order to really mash
it up then toast it first in a toaster or the oven. Is that all mashed up then?
Mix all of your ingredients plus 2 tbs. oil and stir in a bowl. Mix that up
really well. It should be a little crumbly still. If it’s close you can add a
tbs. of gluten free flour or a tsp. corn starch to the mix to help it out. Next
pre-heat your oven to 350 and place the mix out on a cookie sheet or baking
pan. Cook that mix until it is crispy and a little golden-It will need maybe
about 10 minutes, I would probably check in and see how it’s doing after 8
minutes or so. Remove from the oven and let it cool. Once cool place the crumb
mix in a bowl and if needed, crunch the mix down or put in a grinder. Your
bread crumbs are now ready.
Sweet
/Spicy Chicken Sate (with peanut sauce)-This is a fabulous
recipe -> http://thaifood.about.com/od/thairecipes/r/thaichickensate.htm
Notes:
If you are going with a sweeter version as this does turn out pretty spicy, I
go with less cayenne powder, less shallots and 2-3 + tbs. additional sugar. For
the Peanut Sauce you are going to want ½ c. peanut butter, ¼ c. Housin sauce
and ½ c. boiling water. Put the Peanut Butter in a bowl and add the Housin sauce.
Stir and slowly add the boiling water until mixed and light. You can add a
little more Housin sauce if desired. Ready to serve.
*Check the ingredients for
the sauces for this recipe-you can find gluten free soy and oyster sauces but
you do have to check the ingredients on the back to be sure the contents do not contain gluten of any kind.
Chicken
& Cheese Taquitos-You are really going to want this recipe so
grab the ingredients and let’s get started. For those of you that want to scoff at the idea of using spaghetti sauce, you can just stuff it, literally, with these taquitos, because this recipe is one of my all time favorites! For sauce brands, I have had great success with Newmans and Prego Mushroom. I never seem to be able to make
enough to freeze any but you can probably freeze these for about 2 weeks or so.
Ingredients:
½ c. spaghetti sauce, 1/2 medium sized sweet onion diced small, 1 tsp. salt, ½ tsp.
Cayenne powder or other hot spices you may have on hand, oil for cooking (*we’re
going to be going with high heat so it is preferable you go with an oil
recommended for high heat. If in doubt, use what you have but Butter won’t work,
but a coconut oil will), 2-3 cloves of garlic minced (you can get this already
chopped up as well), 1/2 c. water, 18+ corn tortilla shells, 1 c. shredded cheddar cheese, 1 medium sized chicken breast, 2 tbs. brown sugar (*optional + you can use white sugar if you have it).
*here is a photo of the tortillas when shopping for ingredients.
How
To: Take a pan and heat 2 tbs. of oil on medium heat. Cook
the chicken, turning over a few times. Once the outside is cooked well enough remove
from the heat and put on a plate, put the chicken on it’s side and slice down the
middle. Add the chicken back to the pan and finish cooking completely. Grab new
utensils from the ones you used to cook the raw chicken and then add the salt,
pepper, spaghetti sauce, 1/3 c. water, garlic, onion, sugar, 2 tbs. oil and the seasoning. Once
cooked down a bit-about 10 minutes or less, add the rest of the water as desired to achieve the desired consistency for the sauce. Remove from the pan and put in a
bowl or plate to cool slightly.
Wipe the pan down, wash it if you need to but
probably isn’t necessary, and return to the stove. Add 2 tbs. of oil to the
pan. Take about 5-6 of your tortilla shells and lightly brush the back side in the
oil and put on a plate nearby. Raise the heat to med/ high and take one of the
tortillas and put in the pan flat. If the pan is big enough to lay two out flat
then add another now. When the tortilla starts to bubble slightly then you are
going to want to add a small amount of the filling to the shell, add a little
bit of cheese, and slowly roll the tortilla up tight.
If you are having a hard
time with this rolling part then you can simply fold the tortilla in half and cook
it a bit more. Once rolled or folded up, let cook a bit more to crisp up a
little while starting your next tortilla. I find a spatula and a fork work well for rolling the tortillas. You need very little of the filling for these and I would say a good rule is about 2 tbs. of filling laid out in a straight line about 3/4" in from the end of one side and then rolled up is good, and then no more than 4 tbs of filling max if you are planning on folding the taquitos in half.
Once you have made about 5-6 you will
want to add another 2 tbs. of oil, dash the next set of 5-6 tortillas in oil from
the pan, and then start the process all over again with your next set of
tortillas. Once finished cooking, you can remove it from the heat, let cool a
few minutes and serve or you can save for later and heat them up in the oven. If
your tortilla starts to break as you roll or fold it then your heat is not high
enough. Raise the heat just a tiny bit more and wait just a little bit, closely
keeping an eye of course, and then try again. You will notice how that once
crispy tortilla is starting to soften up quite nicely.
Lemon Cilantro Dipping Sauce:
Ingredients: 1/4 c. minced sweet onion, 1/4 c. spaghetti sauce, 3 tbs. Italian Dressing, 2 tbs. Olive oil, 3 tbs minced cilantro, 1/4 tsp. salt, 1/4 tsp. black pepper, 1 minced clove of garlic, 1/2 c. minced green pepper, juice from half of a medium sized lemon. Mix all of the ingredients together and it is ready to serve. You can add diced tomatoes well. I am not a fan but if you like them go for it.
Chicken
Enchiladas-These are perfect for dinner or for when
guests show up and this is a pretty quick recipe. I love this recipe and I'm betting you will too ;)
(eek! sorry this photo is so dark. I will get a better picture soon, this is what happens when you're up late cooking ;)
Ingredients:
1/2 lg sweet onion, diced. 2 cloves of garlic, 14-16 oz. enchilada
sauce, 1 lg. chicken breasts, 2 tbs. oil, 1 c. Cheddar Cheese, 1 green pepper chopped, 8-12 Corn Tortilla Shells, 1 tbs. corn starch (gf flour works ok as a backup).
How
To: Cook the chicken in 2 tbs oil. Cut up the chicken
small and add the enchilada sauce. pepper and onions, herbs and garlic. Sprinkle the corn starch over the sauce and stir. Let the sauce cook for a few more minutes. Once cooked down to a nice thick sauce-like
consistency then take your tortilla shells and place them in the oven to heat
up a little bit. You want it so they will fold in half without breaking or roll
up well (your choice). Once softer and more flexible, add a bit of the mix to
the tortilla shells, add a little cheese on top and fold or roll up the shell.
Place in a pan and once the pan is filled up with the enchiladas take any extra
sauce mix and add it to the top of the enchiladas. Add cheese to the top and
bake for 20 minutes. Remove from the heat when the cheese starts to golden. This may require more time to cook. Patience grasshopper, cooking magic is taking place...
Mac
& Cheese (with Chicken)-This is comfort food at
its finest! I love recipes like this when I just want to curl up and hybernate. *A lot of Mac & Cheese recipes call for a flagship cheese. I could not find this at the store but when I asked the woman at the cheese counter she said it means "a high quality Irish cheddar." I just wanted to add that before you go grocery shopping ;)
Ingredients:
1 box or 2 cups gluten free noodles, 4 oz. sharp cheddar cheese shredded fine (optional
for uber cheesiness/ *This would be the flagship cheese mentioned above), 2 cups shredded cheddar cheese, 2 tsp. corn starch (can
supplement with a gluten free flour), 2 chicken breasts, salt, oil, ¼ stick of butter,
¼ c. gluten free bread crumbs (see above for recipe), dried herbs of your
choice, ¼ c. Parmesan cheese, black pepper.
How
To: Cook the chicken breasts on medium heat in 2 tbs.
oil until mostly cooked. Slice the chicken breasts up smaller, continue to
fully cook. Once finished remove from the heat and let cool. Preheat the oven
to 350. Boil the noodles in a large pan until done, strain, put into a large
bowl, add a tbs. of butter and stir. Add a ¼ c. milk and stir. Dice the butter
and add to the noodles.
In a separate bowl add all the rest of the ingredients except
the chicken and Parmesan cheese. Add the dry mix to the noodle combination as
well as the chicken and stir. Butter a baking pan and add the contents to the
pan, spreading out evenly. Add the Parmesan cheese to the top, dash with salt
and pepper and bake for at least 15 minutes, may need longer to crisp up on the
top depending on the cheese or noodles used but it will be super yummy when
ready to serve. If you want more cheesiness add more cheese ;)
Chili-This
one is always great and the perfect food to feed all the visitors on game day ->
Ingredients:
2 lbs. Ground Beef, 2 large Sweet Onions diced, 3 cloves of Garlic diced, 1 tsp
Cayenne powder, 1 tsp Black Pepper, 1/3 Brown Sugar, 12 oz. can of Tomato Sauce, 12 oz. can of Diced Tomatoes (2 two medium sized fresh Tomatoes, dried
herbs such as Basil-Oregano-Cilantro (which is also referred to as Coriander), 1
tsp. Cumin, 1 tbs. Cocoa Powder, 1 tsp. salt, 4-15 oz. cans of Kidney Beans, Chili Peppers as desired, diced., 2 tbs oil.
How
To: Cook the meat, tomatoes, garlic, spices, and onions
in 2 tbs. oil. While cooking the meat open the cans of kidney beans and rinse
them off in a strainer with cold water. Put the strainer on a plate to catch
the excess water and place in a large sauce pan. Once the meat has fully cooked
add to the saucepan that has the kidney beans. Add the tomato sauce and the
cocoa and cook on low heat for 45 minutes.
Sliders-Need
I say more? These little cheeseburgers will make your day. (nom nom nom).
Ingredients:
1
lb. ground beef, spices for taste, slice of cheddar cheese, gluten free rolls, onions
sliced, condiments.
How
To: Mix the spices and meat together and press into
small patties. Cook until done, add cheese to the tops and when the cheese has
fully melted, remove from the pan and put on the buns.
Happy Cooking + Happy
Game Day!
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