Recipes From the Loony Bin
Glutino Spaghetti Noodles with Chicken in Prego Sauce
Large Sauce Pan
3 boneless, skinless chicken breasts
Prego Traditional Sauce
1 Box Glutino Spaghetti Pasta
2 tbsp extra virgin olive oil
2 bay leaves
1/4 cup of white wine
1/2 tsp sea salt
1/2 tsp pepper
1/4 tsp oregano
1/4 tsp parsley
1/4 tsp basil
1/4 tsp Italian seasoning
1/4 tsp rubbed sage
1 tbsp minced garlic
3 green onions
1/4 bushel cilantro
1. Cube chicken breasts and place in large sauce pan with olive oil.
2. Combine spices and white wine with cilantro and green onion in food processor and purée until liquified. Add mixture to sauce pan.
3. Shave carrots with peeler into sauce pan with other ingredients.
4. Brown chicken until white all the way through and then drain.
5. Return chicken to sauce pan and add spaghetti sauce.
6. Cook sauce on low while preparing spaghetti noodles.
7. Cook noodles in accordance with directions on the box.
8. Combine noodles with sauce, add cheese and serve.
This is a quick recipe that tends to go over well with your picky eaters. My autistic 7 year old can be very finicky about food, but she is sitting here scarfing it down. Always a win in my house. Figure out what you like and experiment in the kitchen
Homemade Cordon Bleu
4 large chicken breasts
4 slices turkey bacon
1/4 block mozzarella
2 cups Glutino pretzels
2 bay leaves
1/4 tsp pepper
1/4 tsp basil
1/4 tsp parsley
1/4 tsp rubbed sage
1/4 tsp oregano
1/2 tsp garlic powder
1/2 tsp Italian seasoning
Preheat oven to 375 degrees.
1. Combine ingredients pretzels through Italian season in food processor and powder.
2. Turn breasts on side and slice pockets into center.
3. Slice block of cheese into 1/4″ slices the length of pockets in chicken.
4. Stuff chicken pockets with mozzarella and bacon. (Mmmm…)
5. Coat chicken breasts with pretzel “shake n bake.”
6. Place in baking dish and bake for 45 minutes.
I love chicken cordon bleu and haven’t had it since I was deployed. Normally it comes frozen, pre made, when you are deployed. I had some thawed chicken left over from last night and wasn’t quite sure what I was going to do with it tonight. As I pulled it out of the fridge, I had an epiphany and decided that I would try it. Winging it privileges are in full effect and I do not expect to fail.
It is currently baking, so I’ll let you know about that time. I still need to figure out sides for tonight. Any suggestions?
Update: Cook for 1 hour or 1:15.
Grilled Honey-Soy Country Style Ribs
5 minutes prep
15 minutes cook
10 Country Style Ribs
2 cloves garlic, minced
2 tbsp onion, finely chopped
2 tbsp lemon juice
2 tbsp soy sauce (Kikkoman’s gluten free)
1 tbsp honey
Combine all ingredients in a self-sealing bag; seal bag and place in refrigerator 4-24 hours.
Okay, this is where I’m going to stray. As Sweet Brown would say, “Ain’t nobody got time for that!” If you have a vacuum sealer, awesome. Just put all ingredients in the bag, suck the air out and let marinate for about a half hour to an hour.
Now, if you are not exactly on that chef level, you can try some of my grunt ingenuity. (No, I don’t own a vacuum sealer either, but I do have a vacuum!) I found the smallest vacuum hose connection I had, sealed the ziplock, and turned on the vacuum cleaner. I let it run until I could see the mixture being pressed into the meat and started to get a little liquid in the hose. (Just make sure you clean the hose before and after!) I quickly removed the attachment and sealed the last half inch of the bag. The ribs are currently resting in the refrigerator for about an hour. Now, back to your regularly scheduled recipe…
Remove steaks from marinade. Grill over medium-hot coals, 7 minutes per side, turning once until internal temperature on a thermometer reads 160 degrees F. Serves 5.
Health Note: Pork should be cook to 160 degrees Fahrenheit, at which temperature it will be slightly pink inside.
Indirect heat. 5-10
or broiling 1″ Minutes
Gluten Free Fried Chicken Recipe
Oh yes, this is happening soon!
Gluten Free Fried Chicken Recipe
3 -4 pounds cut up chicken pieces
1 quart buttermilk
3 large eggs
1 teaspoon Tabasco (or other hot sauce)
1 cup superfine white or brown rice flour
1/3 cup potato or tapioca starch
1 teaspoon kosher or sea salt, plus more for seasoning the chicken
½ teaspoon black pepper, plus more for seasoning the chicken
1 teaspoon garlic powder
1 teaspoon paprika
Place the chicken pieces in a baking dish and pour on the buttermilk. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the buttermilk and pat dry with paper towels. Season liberally with salt and pepper.
Whisk the eggs together in a bowl with the Tabasco.
In another bowl whisk together the flour, starch, 1 teaspoon salt, ½ teaspoon black pepper, garlic powder and paprika.
Dip the chicken pieces into the egg mixture then shake off the excess egg and coat well with the flour mixture. Push the flour into the chicken to coat well. Place on a plate and once all the chicken is coated let sit for 5 minutes. Coat the chicken in the flour mixture again.
Line a baking sheet with paper towels and place a wire cooling rack on top. Preheat oven to 200 degrees.
Fill a large, deep frying pan or Dutch oven halfway with oil. Insert a frying or candy thermometer. Heat oil to 380 degrees. Once the oil is to temperature, carefully lower the chicken into the hot oil, do not crowd the pan. Let cook for 4 minutes and flip over. Cook for 4 more minutes. You may have to adjust the temperature to keep the oil at 380 degrees. Remove the cooked chicken and place on the cooling rack, sprinkle with a little salt. Place in oven to keep warm while finishing up the rest of the chicken. Let the oil come back up to temperature and repeat with remaining chicken.
This gluten free recipe serves 6-8 people.
1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock
salt and pepper to taste
Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.
Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock , whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.
Tuscan Lemon Chicken Marinade
makes enough for about 2 – 3 pounds of chicken
recipe from Ina Garten
1/3 cup good quality extra virgin olive oil
2 teaspoons grated lemon zest, about 2 lemons
1/3 cup freshly squeezed lemon juice
3 cloves of garlic grated on a microplane
1 tablespoon minced fresh rosemary
1 teaspoon fresh ground pepper
Combine all ingredients in a 2 or 4 cup glass measuring cup. Whisk to combine. Pour over chicken and marinate for at least 4 hours or overnight. The longer the meat is marinated, the more flavor it will absorb.
Finger-Licking Chicken Marinade
1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or 2 tablespoons Miracle Whip light
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic saltDirections:
1. Whisk together all ingredients in a small bowl.
2. Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.
Grecian Chicken with Pasta
You have choices. Are you going to use rice pasta? Corn pasta? Lentil pasta? Each of these pastas requires a slightly different length of cooking time, so follow the package directions for cooking. That being said, for this recipe, don’t cook the spaghetti as long as the package directs because the pasta is also baked after it’s boiled. The gluten-free pastas tend to get mushy when overcooked.
Preparation Time: 15 minutes
Cooking Time: 1 hour, 15 minutes
Yield: 3 servings
3 tablespoons butter 2 tablespoons cinnamon
3 1/2 pound chicken, cut into serving pieces 1/2 teaspoon salt
1 onion, chopped 1/4 teaspoon pepper
Two 8oz cans tomato sauce 1 pound gluten-free spaghetti (or other pasta)
2 cups gluten-free chicken broth 3 tablespoons of grated Parmesan cheese
1/4 cup white wine
1. Preheat the oven to 350 degrees.
2. Saute the chicken pieces and onions in the butter in a large skillet over medium-high heat until the chicken is browned on both sides. Transfer the chicken and the onions to a roasting pan.
3. Stir in he tomato sauce, chicken broth, white wine, cinnamon, salt and pepper. Bake the chicken at 350 degrees for 1 hour, or until the chicken is very tender. (If the chicken gets too brown before it’s cooked through, cover the pan with foil for the remainder of the baking time.)
4. Boil the spaghetti in a large sauce pan of boiling water until the pasta is just barely tender, and then drain.
5. When the chicken is tender, stir the spaghetti into the chicken and sauce and return the pan to the over for 15 minutes, stirring the spaghetti every 5 minutes. (You may need to add a little water to the sauce)
6. Remove the casserole from the oven and sprinkle the top with cheese.
Per serving: Calories: 904; Total Fat: 41g; Saturated Fat: 14g; Cholesterol: 171mg; Sodium: 1,112mg; Carbohydrates: 84g; Fiber: 4g; Sugar: 5g: Protein: 43g
Cajun Shrimp Lasagna Roll-Ups Recipe
- Prep: 30 min. Bake: 25 min. + standing
- Yield: 6 Servings
- 1-1/4 pounds uncooked medium shrimp, peeled and deveined
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 4 medium tomatoes, seeded and chopped
- 2 tablespoons Cajun seasoning (Gluten Free Urban Accents Cajun Street Seasoning)
- 3 garlic cloves, minced
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour (Gluten Free)
- 2 cups milk
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1 cup diced fully cooked andouille sausage
- 12 lasagna noodles, cooked and drained
- 4 ounces pepper Jack cheese, shredded
- 1 teaspoon paprika
- In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside.
- In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside.
- Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13-in. x 9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika.
- Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 6 servings.
Shrimp and Scallop Lasagna
- Total Time: 1 hr 5 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 45 min
- Yield: 8 servings
- 12 lasagna noodles
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups half-and-half
- 1 cup grated Romano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 pound sea scallops, cut in half or quartered if very large
- 3/4 pound medium shrimp, peeled and deveined
- 1/2 cup grated Parmesan
Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they’re all coated with sauce. Top with the Parmesan.
Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.
Seafood Lasagna with Spinach, Artichoke and Alfredo Sauce
- 1/2 pound shrimp meat
- 1/2 pound bay scallops
- 1/4 pound crab meat
- 1 (6 ounce) package baby spinach leaves, chopped
- 1 cup chopped marinated artichoke hearts
- 1 cup sliced mushrooms
- 1 cup grated Swiss cheese
- 2 (15-16 ounce) jars Alfredo sauce
- 9 oven-ready lasagna noodles
Combine all ingredients except noodles in a large bowl.
Place 3 noodles on bottom of a greased 9x13x2-inch baking dish.
Top with 1/3 of sauce mixture and repeat layers.
Bake, covered, for 35-45 minutes or until hot and bubbly.
Remove foil and cook for another 5 minutes or until lightly browned.
Nouveau South Omelet
4 large brown eggs cilantro
1 slice deli roast beef brie cheese
1/4 white onion diced 1/2 Roma Tomato
1/4 tsp pepper 1/4 tsp sea salt
Prep Time: 5 minutes
Cook Time: 5-10 minutes (Cook to preference)
Serves: 2-4 (Depending on your portion size)
1. Beat 4 eggs in a bowl
2. Dice onion, tomato, roast beef, and cilantro.
3. Prep pan with non-stick spray, put on medium high heat.
4. Pour beaten egg into pan, salt and pepper, add cilantro and diced egg to still water egg.
5. Allow to cook for 2-3 minutes in order to solidify egg.
6. Put tomato, roast beef and brie in center of omelet. Section egg and fold over internal ingredients.
7. Cook for a little longer until brie melts.
8. Remove from heat and add more brie on top.
9. Top with any additional ingredients that you like. I added brie and salsa.
Flounder with Mustard Dill Sauce
By Danna Korn and Connie Sarros
Flounder with mustard dill sauce is packed with flavor. The recipe for this gluten-free dish is easy.
Preparation time: 5 minutes
Cooking time: 15 minutes
Four 5-ounce flounder fillets
1 garlic clove
2 green onions
1/2 teaspoon dried dill
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon salt
3 tablespoons slivered almonds
1 teaspoon brown mustard
1/4 teaspoon pepper
- Preheat the oven to 350 degrees F.
- Lightly oil an 8-x-11-inch baking dish with 1 teaspoon of olive oil.
- Rinse and pat the fillets dry.
- Place the fish in a single layer in the dish.
- Mince the garlic.
- Juice the lemon.
- Chop the green onions.
- Combine 1/4 teaspoon garlic, 2 tablespoons lemon juice, the onion, dill, red pepper flakes, oregano, salt, almonds, brown mustard, pepper, and 3 tablespoons of olive oil in a blender.
- Puree the ingredients for 10 seconds.
- Scrape down the blender’s sides with a spatula.
- Puree for 10 more seconds.
- Spread the sauce over the fish, dividing evenly.
- Bake the fillets for about 15 minutes or until a fork inserted in the thickest part of the flounder turns easily.
Honey Broiled Chicken
Preparation time: 8 minutes
Cooking Time: 35 minutes
Yield: 4 Servings
Nonstick cooking spray
4x 6oz bone-in chicken thighs
Juice from 1 lemon
4 tablespoons butter
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
5 tsp sugar
2 tbsp brown mustard
4 tsp honey
1. Preheat the broiler. Spray a 9×9-inch baking dish with nonstick spray.
2. Place the chicken, skin side up, in the baking dish. Squeeze the lemon juice over the chicken.
3. Melt the butter in a small sauce pan. Remove the sauce pan from the heat and stir in the salt, pepper, and garlic powder. Spoon the butter sauce over the chicken thighs.
4. Broil the chicken for 20 minutes, turning once.
5. In a small bowl, stir together the sugar, mustard and honey. Brush half of the mixture over the chicken pieces and return to the broiler or 10 minutes. Tim the chicken pieces over, brush with the remaining sauce, and broil for 5 minutes more.
Serve with your choice of sides.
From Gluten-Free Cooking for Dummies, recipe by Danna Korn and Connie Saros.