Oops, I Forgot a Few Things

As I was cooking and prepping away today, I realized I forgot a few very important ingredients that go with the grocery/ pantry list. Very shortly after going to the store this morning, I realized I forgot to put taco seasoning on the list. I like to use Penzy's and buy it in a bigger bag so I always have it on hand. The next few things you will need are ground sage and chicken broth. They will be added to the list in the previous post. I apologize if this was any inconvenience to anyone! Thank you for your patience!

Blustery Sunday Menu Post

Isn't it really feeling like November out there? What is left of the frontal system, Brutus, made its way to Kansas City last night. No snow for us. Just a lot of rain and I am loving it. It is making me want to curl up on the couch, light a fire in the fireplace, and make some soup. Which is included in this week's menu, by the way:)

This will most likely be my last recipe post for the month with any new recipes, so I wanted to bring you some unique and seasonal dishes. Next week, I go in for my big procedure. I will still probably come up with some pre-made things to share as well as some old favorites, but most likely will not have a weekly menu post until I fully recover. I am still really, really nervous and have felt a little edgy lately. My friends and family who have and will be visiting are offering well needed support and a mental break. I just keep reminding myself that this will all be worthwhile and progress to our ultimate goal; having a little bundle of joy to join our loving family.

Anyhow, enough of the heavy stuff and on to one of my biggest joys; sharing my weekly menu post with everyone. This evening we will be taking it easy since we had company here over the weekend. We will be purchasing a rotisserie deli chicken and enjoying some classic, homemade side dishes that will also benefit you if you are looking for some gluten-free sides to serve over the Thanksgiving holiday next week. Save the leftover chicken and freeze it; however, as it will be a topping for a pizza I hope to share with you all on Friday when more family comes into town. Monday and Tuesday we will be dining on a vegetarian spiced pumpkin soup I cam across while researching some old Gourmet magazine recipes. For the middle of the week, I hope to get all of my prep-work done today for some easy taco salads with a refreshing dressing. Yes, it is a very seasonal menu post this week that will hopefully give you all some ideas for the upcoming holiday season! Here is the rundown:

Sunday 11/11          Rotisserie Chicken with Cranberry-Corn Bread Stuffing, Mashed Potatoes, and Green
                               Green Beans with Caramelized Shallots

Monday 11/12         Spiced Pumpkin Soup with Salad & Bread

Tuesday 11/13         Leftovers

Wednesday 11/14    Easy Taco Salads with Cilantro-Lime Dressing

Thursday 11/15        Leftovers

Friday 11/16            Chicken, Bacon, Ranch Pizza

Groceries you will need:

1 rotisserie chicken
1-1.5 lbs. lean ground beef
1 package center cut bacon
2 yellow or white onions
1 bag baby carrots
1 stalk celery
1 pint grape or cherry tomatoes
1 bunch cilantro
1 lime
1 bulb garlic
2 bags romaine lettuce
1 loaf French bread (we will get one gluten-free for me and one demi loaf for the Bear)
1 package gluten-free pizza crust mix (I like Bob's Red Mill)
2 packages gluten-free ranch dressing mix
1 package gluten-free taco mix (I like Penzy's)
1 can black beans
1 can diced tomatoes with chilies (such as Rotel)
2 can pureed pumpkin
1 can light unsweetened coconut milk
1 can organic vegetable broth
1 can organic chicken broth (make sure to check it is wheat free!)
1 bag dried cranberries
1 bag tortilla chips
1 box 1/3 less fat cream cheese
1 carton low-fat buttermilk
2 containers light or fat-free sour cream
1 bag shredded 2% cheddar cheese
1 lb. Butter
1/2 dozen eggs (you will only need 1-2)

Pantry items you will need:

Bay leaves
Ground sage
Ground cloves
Ground ginger
Allspice
Nutmeg
Ground coriander
Ground sage
Curry powder
Poultry Seasoning
Non-stick cooking spray
Corn meal
Brown rice flour
Baking powder
Extra virgin coconut oil

Stay warm and cozy today! Have a great rest of your weekend:)

Slow Cooker Chinese Pork and Noodle Bowls

In case some of you avid readers were missing my Saturday menu posts, I will be sure to get it up tomorrow.  My youngest sister, Amy, came into town Thursday night. We have had so much fun catching up together, shopping, and doing girl things. It has been such a great weekend! And, I have another easy gourmet Crock Pot recipe to share:)

While the Bear and I were at work on Friday, Amy was sweet enough to prepare the pork. I don't make all of my visitors work, but cooking runs in the family so I trust my sisters in the kitchen. This recipe is such a flavorful cinch to put together. Pork tenderloin is cooked until tender. All of the juices the pork cooked in create the sauce for the noodles and veg. If you are looking for an easy Chinese recipe, I suggest trying this one.

Slow Cooker Chinese Pork & Noodle Bowls
inspired by Cooking Light

4 tablespoons soy sauce (check to make sure it is wheat free)
4 tablespoon packed brown sugar
3 tablespoons rice wine vinegar
1 tablespoon ketchup
2 cloves garlic, pressed or finely minced
1 teaspoon fresh grated ginger
1/2 teaspoon sesame oil
1 lb. pork tenderloin
2 cups hot water
8 oz. brown rice spaghetti noodles
1/2 cup carrots, cut into matchstick pieces
Juice and zest of 1 lime
1/4 cup green onions, chopped
1/4 cup cilantro, chopped
1/4 cup dry roasted peanuts

Place the pork in the slow cooker. In a small bowl, whisk together the soy sauce, brown sugar, vinegar, ketchup, garlic, ginger, and sesame oil. Pour over the pork. Cover and cook the pork on low for 4-5 hours.

Remove the lid of the slow cooker. Carefully shred the pork in the slow cooker using 2 forks to pull the pork apart. Add the hot water, noodles, and carrots. Toss together, cover, and cook on high for 1/2 hour.

Add the lime zest and juice and toss until combined. Spoon the noodle mixture into bowls and top with the cilantro, green onions, and peanuts.

Baked Chicken Meatballs with Peperonata

If there is one recipe I really would want you to try in the course of this year, it would be this one. This recipe could not only be a meal, but also carry you through the holiday season if you were ever put in charge of bringing a hot appetizer to a party or family gathering. Our mouths were so pleased with the symphony of flavors and the visual appeal, that the Bear and I did not even know what to say. We ate in silence. We cleaned our plates. In the end, we both looked at each other and said in harmony, "This is really freakin' good."

I don't know about you, but growing up whenever my mom had a baby or someone in the family was really sick, the grandmas of the church would make us a slew of meals. One of my favorites was meatballs. It didn't matter if they were beef or ham. These meatballs are like Italian church grandma meatballs, only better for you. I used lean ground chicken breast and mixed it with sauteed onions cooked in a couple of pieces of center cut bacon. "The binder?" you may ask. A tablespoon of corn meal replaces the bread crumbs, but does not change the texture or flavor. Do not fear the peperonata. I was a little hesitant for the Bear to try this. It is red and green. It is pickled. Not his favorite things. He was brave and even was forking the peperonata onto bites of the meatball. This does not happen often people! The peperonata takes the meatballs over the top by adding the perfect amount of fresh acidity. If you are wanting to impress your family with an amazing meal, make the meatballs as directed below. If you are wanting to serve them as an appetizer, make the balls smaller and maybe garnish them with a peperonata laced toothpick. Please, please, please make this recipe before the end of the year!

Baked Chicken Meatballs with Peperonata
inspired by Groumet

For the Peperonata:

1 jar roasted red peppers, drained and cut into strips
1 1/2 tablespoon capers, drained
1 tablespoon chopped Italian flat leaf parsley
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 pinch red pepper flakes

For the Meatballs:

4 slices center cut bacon, cut into bits
1 yellow or white onion, finely chopped
1 clove garlic, pressed or finely minced
1 lb. ground chicken
2 egg whites, beaten
1/4 cup chopped Italian flat leaf parsley
1 tablespoon ketchup
1 tablespoon corn meal
3 mozzarella sticks, cut into 1' pieces

To make the Peperonata: Toss the roasted red peppers, capers, and parsley together in a bowl. Set aside. In a smaller bowl, whisk together the olive oil, red wine vinegar, and red pepper flakes. Pour over the roasted pepper mixture. Toss together and cover with plastic wrap. Let the mixture marinate for 30 minutes or store in the refrigerator until you are ready to serve.

To make the Meatballs: Heat a large non-stick skillet over medium-low heat. Add the bacon, onions, and garlic. Cook, stirring occasionally until the onions soften. Remove from the heat and cool slightly.

In a large bowl, combine the ground chicken, onion mixture, egg whites, parsley, ketchup, and corn meal. Cover and let the mixture stand in the fridge for 15-20 minutes or overnight to allow the corn meal to bind the mixture together. Remove from the fridge. Begin forming the meatballs in your hands using approximately 1/4 cup servings. With your thumb, make an indentation in the meatball and stuff the cheese in the meatball. Cover the indentation by rolling the meatball in your hands so the meat fills in the whole. Place on a large baking sheet lined with parchment paper. Repeat until all of the meat is used. At this point you can store the meatballs in the refrigerator  or freezer in a resealable container until you are ready to bake them. When you are ready to bake them, preheat your oven to 400 degrees. Spray a large baking or casserole dish with non-stick spray. Place the meatballs in the dish and bake for 20-25 minutes or until the meatballs measure 165 degrees with a meat thermometer  Remove from the oven and let the meatballs cool slightly before serving. Serve with the Peperonata.

Loaded Twice Baked Potatoes

I think I've said this a time or two before, but I have not met a potato I did not like. When I was in college, one of my favorite meals to come home to was either chili with a side of cheese bread or steak with a twice baked potato. It may not be the most thrilling meal, but it is cheap, easy, and pretty tasty on a blustery day.

Tonight I have made my twice baked potato into a meal by loading it with cheese, broccoli, green onions, and bacon. Serve with a simple side salad to round out the meal. I like to make my potatoes ahead of time and store in the refrigerator or freezer until I am ready to reheat and serve.

Loaded Twice Baked Potatoes

4 large baking potatoes
1/2 cup thawed frozen chopped broccoli cuts
8 oz. 1/3 less fat cream cheese
1 cup light or fat free sour cream
1/4 cup 2% milk
1 1/2 cup shredded 2% cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/4 cup sliced green onions
4 slices center cut bacon, cooked and crumbled

Preheat your oven to 400 degrees. Pierce the potatoes with a fork. Bake at 400 degrees for one hour or until tender. Remove from the oven and let cool for 20-30 minutes. Cut each potato in half lengthwise. Scoop out the inside into a large bowl leaving 1/4 of an inch around the skin to form a shell. Mash the potatoes until creamy. Add the broccoli, cream cheese, sour cream, milk, 1 cup of the cheese, salt, pepper, and garlic powder. Stir until combined. Spoon the mixture into the shells. Top each potato with the remaining 1/2 cup of cheese. Place the potatoes on a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Bake at 400 degrees for 15-20 minutes or until the cheese is melted. Sprinkle the potatoes with the green onions and bacon before serving.

Flank Steak Fajitas

When I get tired of my favorite Chicken Tacos with Cilantro Slaw, which is not very often, I crave fajitas. Fajitas, like tacos, are a quick and easy way to enjoy South of the boarder food without having to prepare many sides to accompany the entree. Before going gluten-free, I often used a package of fajita spice mix to speed the process along even further. Since many mixes are not guaranteed gluten-free or contain MSG and a ton of salt, I had to create my own. Honestly, I have not found a good combination until today. It took some thinking and I am very happy with the end result.

The flank steak is marinated in a little bit of olive oil, garlic, and lime juice then rubbed down with my smoky spice blend. Serve with a side of your favorite salsa and guacamole to round out a healthy, but mouthwatering meal at home.

Flank Steak Fajitas

1 lb. flank steak

1 tablespoon olive oil

Zest and juice of one lime

1 clove garlic, pressed or finely minced

2 teaspoons chili powder

1 teaspoon cumin 

1 teaspoon smoked paprika

1 green bell pepper, cut into strips

1 yellow or white onion, finely sliced

Salt & pepper to taste

Place the steak in a large resealable plastic bag. In a bowl, whisk together the olive oil, lime juice, lime zest, and garlic. Pour over the steak. Seal the bag and toss to coat the steak in the marinade. Marinate at room temperature for 15-20 minutes.

While the steak finishes marinating, mix together the chili powder, cumin, smoked paprika, salt and pepper. Set aside. Heat a large non-stick skillet over medium heat. Remove the steak from the marinade, place in the skillet, and discard the remaining marinade. Sprinkle the top of the steak with 1/4 of the spice mixture. Cook for 5-6 minutes, then turn the steak and continue cooking for another 5-6 minutes. Sprinkle the top with another 1/4 of the spice mixture. Remove from the skillet and set aside on a plate to allow time for the steak to rest before slicing. In the same skillet, add the green pepper and onion. Sprinkle the remaining spices onto the vegetables. Tossing occasionally, cook for 5-6 minutes or until the vegetables begin to char and soften a bit. Remove from heat. Slice the steak into strips. Serve the steak and vegetables over warmed tortillas.

Four Seasons Pizza

Before I go on to my fajita recipe, I have one more little gem to share from last week's menu...Four Season's Pizza.

Light, healthy, and topped with my favorite super foods- artichoke hearts and mushrooms. If you are looking for a quick and healthy pizza, you should try it!

Four Seasons Pizza
inspired by Weight Watchers

I gluten-free pizza crust (prepared by package directions or premade)
1 14.5 oz. can diced tomatoes
1 clove garlic, pressed or finely minced
1/2 teaspoon dried Italian herbs
1 cup shredded 2% mozzarella cheese
12 slices chopped deli style ham (I like Oscar Meyer's Deli Fresh)
1 can quarter artichoke hearts, drained and chopped
6 black olives, sliced

Preheat your oven to 400 degrees. Prepare your gluten-free crust according to package directions. My crust was already prepared. Pour the tomatoes into a medium sized non-stick skillet and bring to a simmer. Add the garlic and herbs. Simmer for 4-5 minutes or until some of the juice has evaporated and the sauce begins to thicken. Remove from heat and set aside. To assemble the pizza, spread the sauce over the crust. Top with the cheese, ham, artichoke hearts, and olives. Bake in the oven for 15-20 minutes or until the cheese begins to bubble and brown along the edges. Slice and enjoy!