RSS

Monthly Archives: September 2013

Bacon and Herb Stuffed Mushrooms

Bacon and Herb Stuffed Mushrooms

Ingredients

  • 16 oz baby bella mushrooms
  • 8 slices of bacon or turkey bacon
  • 1 cup part-skim ricotta
  • 1/2 cup shredded parmesan
  • 1 tsp garlic paste, or minced garlic
  • 1+ tsp ground thyme
  • 1 tsp sweet basil
  • 1 tsp sage
  • 1+ tsp salt

1. Preheat oven to 400. Wash the mushrooms then remove and discard the stems. Line a cookie sheet with parchment paper. Place the mushrooms on the cookie sheet and sprinkle with salt and ground thyme.

2. Cut the bacon in half and cook in a medium-large skillet over medium heat until crispy, about 8 minutes. Turn half way through. Remove to a plate line with paper towels to remove excess grease. Cut or tear the bacon into small pieces.

3. Combine the bacon and the remaining ingredients in a medium mixing bowl. Stir until well integrated. Spoon 1 tsp of the stuffing into each mushroom cap. If you have left over stuffing – which you most likely will – continue to add more to the mushrooms. Some mushrooms will be bigger than others, so make sure the large caps have enough filling.

4. Bake for 20 minutes or until the tops are crispy and lightly browned.

Bacon and Herb Stuffed Mushrooms

Note: Since the mushrooms have a habit of rolling around on the pan, I tried cooking them in mini cupcake tins, but the result wasn’t as tasty. They were a bit soggy since their juices were captured in the cups. To stop them from rolling, try cutting off a small amount of the top of the cap, leveling it off a little so that it sits evenly on the cookie sheet.

Created by Me! : D

Advertisements
 
Leave a comment

Posted by on September 23, 2013 in Appetizer, Gluten Free, Pork, Side Dish

 

Tags: , , , , , , , , , , , , , , , , , , ,

Smoked Gouda and Mushroom Chicken

Makes 6 servings of about 1 1/2 cups.

Honestly, this is the best dish I have cooked to date. Everyone who tried this recipe wholeheartedly agreed.

If you leave out the chicken, this dish would be perfect for vegetarians. The mushrooms are meaty and perfectly seasoned. You wouldn’t miss the chicken at all, though you might want to double the amount of mushrooms or cut the sauce in half.

Smoked Gouda and Mushroom Chicken

Smoked Gouda and Mushroom Chicken

Smoked Gouda and Mushroom Chicken

Smoked Gouda and Mushroom Chicken

Smoked Gouda and Mushroom Chicken

Ingredients

  • 2 oz cream cheese
  • 1 can reduced sodium chicken stock
  • 1 tsp garlic paste
  • 1 tsp Dijon mustard
  • 16 oz baby bella mushrooms, sliced
  • 3/4 cup smoked gouda cheese
  • 7 chicken breasts
  • 1-2 tbsp corn starch
  • 1/4 – 1/2 cup cold water
  • Ground thyme
  • Garlic powder
  • Salt

1. Place one chicken breast into a large Ziploc bag and pound the chicken until it is about 1/4 inch thick. Repeat with remaining 6 breasts. Lightly sprinkle each beast with salt, garlic powder, and thyme. Rub in the seasonings, flip the chicken over and repeat. Slice the chicken into 1 inch wide strips.

2. Place two large skillets over medium-high heat. Divide the chicken into the two pans. You may have to cook the chicken in waves, depending on the size of your skillets. Cook the chicken about 5 minute per side. The chicken should be lightly browned but still moist. Remove the chicken to a plate. Keep the skillets on the stove.

3. In one skillet add half of the mushrooms and sprinkle with salt, garlic powder, and ground thyme. Add the rest of the mushrooms to the same skillet and season them as well. Stir the mushrooms and cook over low heat until they have browned, about 5-7 minutes. Remove from heat and drain any remaining liquid.

4. In the other skillet, add the cream cheese and stir to get all of the browned bits of chicken and flavor off of the bottom. Once the cream cheese is fully melted, add the Dijon mustard and garlic paste. Whisk in 1/4 cup of the chicken stock. Once the chicken stock is integrated, add 1/4 cup more, whisk until smooth. Add the remaining chicken stock and whisk until smooth. Raise heat to high and cook until bubbling, stirring occasionally.

5. Once the sauce has come to a boil, add the smoked gouda. Stir the sauce until the gouda has melted. I wanted my sauce to be thicker, so I combined 1 tbsp corn starch and 1/4 cup cold water in a small bowl, then added it to my sauce. Allow the sauce to boil for 3-5 more minutes. If the sauce is still not thick enough for your liking – mine wasn’t – combine the remaining 1 tbsp corn starch and 1/4 cup cold water. The sauce should start to thicken rather quickly, mine took about 10 seconds.

5. Once you have drained the mushroom pan of all liquid, add the mushrooms to the sauce. Stir until all of the mushrooms are coated in the sauce. Add the chicken to the sauce and stir until the sauce coats all of the chicken.

Serve hot. I’m not sure how well this reheats, since we ate all of it in one sitting. I actually licked my plate clean. It was that good.

Smoked Gouda and Mushroom Chicken

Recipe create by Me! : D

 
Leave a comment

Posted by on September 20, 2013 in Chicken, Medifast

 

Tags: , , , , , , , , , , , , ,

Parmesan Chicken Strips (Medifast)

Parmesan Chicken Strips

Ingredients

  • 6 chicken breasts
  • 1 cup grated Parmesan cheese
  • 1/2 tsp chili powder
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 egg, beaten, or ¼ cup egg beaters

1. Preheat oven to 400. Remove excess fat from chicken and cut into 1 ½ inch wide strips. In a small bowl, mix the cheese, chili powder, oregano, basil, garlic, and salt. In a separate small bowl, add the egg. Dip the chicken into the egg, then into the cheese mixture.

2. PAM a cookie sheet. Place the chicken strips on the cookie sheet about 1 inch apart. Bake for 8 minutes, flip the chicken over, and then bake for 8 minutes more. Remove from oven when the chicken is lightly brown.

I served the Parmesan Chicken Strips with Herb Stuffed Brussels Sprouts and Creamy Vegetable Bake.

Parmesan Chicken Strips

Based off of the recipe found on Diabetic Connect

 
 

Tags: , , , , , , , , ,

Herb Stuffed Brussels Sprouts (Gluten Free)

This is a great recipe for those who do not like Brussels sprouts. The stuffing tastes exactly like Thanksgiving stuffing. Exactly like it. You can barely taste the Brussels sprouts, so this would be a great way to introduce them to someone. This would be a great appetizer for a party.

Makes about 40 stuffed Brussels sprouts.

Herb Stuffed Brussels Sprouts

Ingredients

  • 8 – 10 oz Brussels sprouts, fresh or frozen (I used frozen)
  • 1 cup part-skim ricotta
  • 1/2 cup shredded Parmesan
  • 1 tsp garlic paste, or minced garlic
  • 1 tsp ground thyme
  • 1 tsp sweet basil
  • 1 tsp sage
  • 1 tsp salt

1. Preheat oven to 400. Place the Brussels sprouts into a medium sauce pan, cover with water, and bring to a boil. Once the water is boiling, cook for 3 minutes, then remove from heat. Remove the Brussels sprouts from the water and allow to cool for 10 – 15 minutes. In a medium bowl, combine the remaining ingredients.

2. Once the Brussels sprouts have cooled, cut them in half lengthwise. Using a paring knife, carefully remove the center of the Brussels sprouts. It sounds more intimidating than it is. If you look closely at the Brussels sprouts, you can see the layer of leaves. Insert your knife behind one of the layers, gently push the knife in – not all the way through – and then gently tug up. The layers should let go, and you should have a nice little hole. Save the core of the Brussels sprouts.

Herb Stuffed Brussels Sprouts

3. If you have a food processor, combine the cheese mixture and the Brussels sprouts cores. Pulse until the mixture is the consistency of a paste. If you do not have a food processor, chop the Brussels sprouts cores into very small pieces and add them to the cheese mixture. Stir until well integrated.

Herb Stuffed Brussels Sprouts

4. Place the cored Brussels sprouts halves on a cookie sheet lined with parchment paper. Spoon 1 tsp of the stuffing into the center of the Brussels sprouts. If you have left over stuffing – which you most likely will – continue to add more to the sprouts until all of the stuffing is gone. The stuffing is so tasty you want to be sure to use it all!

Herb Stuffed Brussels Sprouts

5. Bake for 20 minutes or until the tops are crispy and lightly browned.

Herb Stuffed Brussels Sprouts

Based off of the recipe found on Cooking Stoned

 
1 Comment

Posted by on September 17, 2013 in Appetizer, Gluten Free, Side Dish

 

Tags: , , , , , , , , , , , , ,

Creamy Avocado Pesto

Dairy and nut free pesto spread with the added bonus of avocado.

Avocado and Pesto Spread

Ingredients

  • 1 tsp basil paste or 1/2 cup basil leaves
  • 1 tsp garlic paste or 1 tsp minced garlic
  • 1/2 tsp lemon juice
  • 1/2 tsp olive oil
  • 1 c parsley, loosely packed
  • 1 avocado

1. Slice open one avocado, remove the pit, and peel off the skin. In a small bowl or food processor, combine all ingredients. If using a food processor, pulse for 7 – 10 seconds or mix until avocado is creamy and pesto is mixed throughout. If mixing by hand, use a fork to mash the avocado and mix in the pesto.

Created by Me! : D

 
Leave a comment

Posted by on September 16, 2013 in Gluten Free, Sauce

 

Tags: , , , , , , , , , , ,

Creamy Vegetable Bake

Creamy Vegetable Bake

Ingredients

  • 1 tbsp butter
  • 1 tbsp cornstarch
  • 1 1/4 cups fat free milk
  • 1/2 cup shredded 2% cheddar cheese
  • 1/2 jalapeno, diced (optional)
  • 1 tsp salt
  • 1 16-oz package of peeled baby carrots
  • 3 cups frozen broccoli florets
  • 3 cups frozen cauliflower florets

1. Preheat oven to 400. Pam a glass 9 x 13 casserole dish.

2. Place a medium sauce pan over medium heat. Melt the butter. Add the cornstarch and stir until thick. Add 1/4 cup milk and whisk until integrated. Add another 1/4 cup of milk and whisk until integrated. Repeat until the rest of the milk is incorporated. Cook for 10 minutes, stir occasionally to ensure the milk does not stick to the bottom of the pan or begin to brown. If your sauce does not begin to thicken, add a mixture of 1 tbsp cornstarch and 1/4 cup of cold water. Stir, and cook for 5 more minutes. Once the sauce begins to thicken, add the cheddar cheese. Stir until the cheese has melted. Remove from heat.

3. In a large stockpot or sauce pan, add 5 cups of boiling water. Add the carrots and cook for 4 minutes. Add the broccoli and cauliflower and cook for 4 minutes. Drain the vegetables and pour the vegetables into the PAMed casserole dish. Sprinkle the diced jalapeno over the vegetables then cover with the cheese sauce.

4. Bake for 25 minutes or until the cheese sauce is bubbly and lightly browned.

Based off of the recipe found on Diabetic Living Online

 
Leave a comment

Posted by on September 16, 2013 in Gluten Free, Side Dish

 

Tags: , , , , , , , , , ,

Jalapeno and Cheddar Chicken Burgers

Ingredients

  • 2 pounds ground chicken
  • 1/2 medium onion, chopped
  • 1/2 cup cilantro, chopped
  • 1 jalapeno, chopped, about 2-3 tbsp
  • 1 tsp paprika
  • 1/2 cup finely shredded 2% cheddar cheese
  • 1 tsp salt

Toppings:

  • 6-8 slices ultra-thin pepper jack cheese
  • 6-8 onion ciabatta buns (I used gluten free)
  • 6–8 butter lettuce leaves
  • 6-8 slices of tomato
  • 1/2 red onion, sliced into rings
  • 1 avocado, slices into rings

1. In a large bowl, combine all of the burger ingredients. Use your hands to mix the ingredients together. Form the meat mixture into patties about 3 – 3 1/2 inches round and 1 – 1 1/2 inches thick. You do not need to dimple the patties.

2. PAM the grill plate. Place the grill plate on the stove over medium-high heat. When hot, place the patties onto the grill plate, 2 on each side, cooking 4 at a time. Do NOT squish the patties. Let them cook on their own. If you squish them, the juices will run out, and you don’t want that. Cook the patties until they’ve browned, 7-10 minutes, and then flip the patties over. Be careful not to burn the bottom of the patties. Cook them 7-10 minutes more. Remove from heat and cook the remaining patties.

3. Cut the ciabatta buns in half, place the cheese on the top half, and the veggies on the bottom half. Enjoy!

Jalapeno and Cheddar Chicken Burgers

Jalapeno and Cheddar Chicken Burgers

Jalapeno and Cheddar Chicken Burgers

Based off of the recipe found on What’s Gaby Cooking

 
 

Tags: , , , , , , , , , , , , , , , , , , ,

 
%d bloggers like this: