Gluten Free Creamy Chicken Fajita Pasta

Gluten Free Creamy Chicken Fajita Pasta

Ingredients:

8 oz pasta any shape, I used Penne
1 lb boneless skinless chicken breasts cut into small bite size pieces 
2 tablespoons olive oil
3 tablespoons homemade or store bought packet of fajita seasoning mix
2 bell peppers any colors, seeded and sliced
1 medium onion sliced
5 cloves fresh garlic minced
1 cup heavy cream
1/2 cup cheddar cheese
freshly ground black pepper to taste

Instructions:

In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt. 

Heat a large heavy-duty pan or pot to medium/ high heat. Add oil and chicken breast pieces to pan. Sprinkle chicken with fajita seasoning. Cook for 5 minutes or until chicken is browned and cooked through.

Add bell peppers, onion, and garlic to pan. Stir for 2-3 minutes or until onion is tender.

Add cooked pasta and half & half to the pan. Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.

Serve immediately.

Steve and I absolutely love this dish and can't wait to have it again!

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Garlic Butter Spaghetti and Chicken

Garlic Butter Spaghetti and Chicken

Chicken:

1/2 boneless skinless chicken breast
2 Tbsp butter
1 Tbsp oil sunflower or canola
2 tsp garlic minced
1 Tbsp brown sugar
salt black pepper, to taste
red pepper flakes, optional

Spaghetti:

1/3 lb spaghetti
3 Tbsp butter
2 tsp garlic minced
salt pepper to taste
grated Parmesan cheese

Directions:

1. Season chicken breast with salt, black pepper and red pepper flakes. Place in well oiled porcelain or pyrex baking dish.
2. In a small pan, heat butter and oil, add garlic and cook for just a few seconds. Do not allow garlic to brow or it will taste bitter.
3. Add brown sugar and mix.
4. Cover chicken breast with this mixture. Bake at about 175 C (350 F) for about 25-30 minutes or until chicken is cooked through and juices run clear.
5. In the meantime cook spaghetti in salted water and drain.
6. In a pan, melt butter, add garlic and cook for a few seconds. Season with salt and pepper. Add spaghetti and toss well to combine.
7. Serve with grated Parmesan cheese. Garnish with chopped parsley (optional).
   
   
   
   

Easy Quick Turnip Green Soup

 So I am the turnip green lover in our house. I absolutely love this soup but have been wanting to create a quicker version that makes a smaller amount. I think I've done this, it's not quite as good but close enough for me. A great recipe for those who live alone or that single turnip green lover!

Ingredients:

1 TBS minced onion
2 garlic cloves, minced
1  sm piece of hog jowl

1 cup frozen corn kernels
1 cup frozen black-eyed peas
2 TBS Chicken granules

2 cups water
1 teaspoon fresh ground pepper
1 27 ounce can of Turnip Greens
1 tablespoon vinegar pepper sauce, plus more for serving
Salt, if needed

Instructions:

Add all ingredients and bring to a slow boil.

Reduce heat, cover and simmer approximately 40 minutes on medium heat or until peas are well done.

Be sure to taste before adding pepper sauce and some canned turnips have it already in them, you don't want to make it too spicy.
Serve with additional pepper sauce if desired.

Now all you need is some hot cornbread!

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Quick, Easy, Gluten Free Mac and Cheese

So easy, a good side dish for when you need something quick to go with your meal.

Ingredients:

1 box of Annie's gluten free Mac and Cheese
2 TBLS Butter
1/4 Cup Milk
2 TBLS Cream Cheese
1/2 Cup Shredded Cheddar Cheese
Salt and Pepper to taste

Instructions:

Preheat oven to 350 degrees.
Prepare box mix according to directions but add the extra butter and cream cheese after it melts add the milk and shredded cheese, salt and pepper and mix well. Pour into a buttered casserole dish and bake until most liquid is absorbed, about 10 minutes.

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Deli Style Chicken Salad

Ingredients:

1 to 1-1/2 cups real mayonnaise, or to taste

1/4 cup sweet pickle relish, undrained

1/2 teaspoon poultry seasoning

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly cracked black pepper, or to taste

4 cups cooked and shredded chicken

1 cup finely diced celery (about 2 ribs)

Directions:

In a medium bowl, whisk together 1 cup of the mayonnaise, pickle relish, poultry seasoning, salt, and pepper. Add the chicken and celery and toss; adding more mayonnaise for desired consistency. Chill for several hours so flavors can meld together. Taste and adjust seasonings as needed.

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The Best Sloppy Joes Ever

Football is just around the corner and these would be easy for tailgating. Just put them in a crock pot plug it in on site and you are good to go! Beside being easy they taste great too! Are you ready for some football? I sure am!!

Ingredients:

1 pound Ground Chuck
1 small onion, Diced
1/2 cup Frozen Bell Pepper mixture, Diced
1 tsp minced Garlic
3/4 cup Ketchup
1/4 cup Water
1 TBS Brown Sugar 
2 tsp Prepared Mustard
Worcestershire Sauce, To Taste
Salt To Taste
Freshly Ground Black Pepper, To Taste (I use Bourbon Barrel Smoked Black Pepper)
Your Favorite Rolls or Buns

Directions:

Cook ground chuck until brown. Drain the fat and discard.

Add all ingredients to the meat and cook until all vegetables are well done.

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One Pot Sausage Skillet Pasta

One Pot Sausage Skillet Pasta

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup milk
• 8 ounces elbows pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded pepper jack cheese

Instructions:

• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
• Stir in chicken brown, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately.

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Gluten Free Muffin Mix Pancakes

I woke up this morning thinking I had an original idea and I kind of did. These are on Pintrest but not the gluten free version.  These were really good and EASY, which is the way I like it!

Gluten Free Muffin Mix Pancakes

Ingredients:

1 package Martha White Gluten Free muffin mix
1 tablespoon flour
1/2 cup water
2 tablespoons oil
1 egg

Directions:

Combine ingredients, mixing until well blended.
Heat greased skillet over medium heat.
Pour batter by ¼ cup batches.
Cook until bubbly and loosing the glossiness then flip.
Serve with syrup or confectioner’s sugar.

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Fast and Easy Chicken Broccoli Fettuccine Alfredo

Remember all of my recipes can be gluten free or full of gluten just adjust ingredients for your particular diet.

This was wonderful and we ate every bite!

Chicken Broccoli Fettuccine Alfredo

Ingredients:

• 6 ounces fettuccine noodles
• 2 chicken breasts, cut in pieces
• 2 TBS olive oil 
• 1 - 14.5 ounce jar of your favorite Alfredo sauce
• 2 cps broccoli florets
• 2 TBS butter
• 1/4 tsp Penzeys roasted garlic
• 1 c parmesan cheese, grated
• salt and pepper ( to taste)
• enough milk to rinse the jar well
• 1/4 c parmesan cheese ( garnish)  

Use gluten free ingredients if following a gf diet.

 Directions

1. Cook fettuccine in salted water until just getting tender and drain well.
2. Cook broccoli florets in boiling water for 3 minutes and drain.
3. In a large saucepan, saute chicken pieces in olive oil until done. Remove and set aside.
4. In same pan melt butter and add jar alfredo sauce, milk, garlic, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat.
5. Serve and sprinkle parmesan cheese as a garnish.

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Spicy Venison Sausage Pasta

I have a lot of venison sausage on hand and it has a distinct garlic flavor so Honey and I don't really enjoy it for breakfast. Today I decided that I wanted to cook some but at 97 degrees it's just too hot to grill out. I went to Pinterest and found a recipe that I though might work and it was outstanding. It was a spicy cheese combo but with the pasta included that helped to even out the flavors. We loved it and will make it again in the near future.

Spicy Venison Sausage Pasta

Ingredients:

• 1 tbsp olive oil
• 1 lb  spicy Vension sausage
• 1.5 cups diced onion
• 2 cloves garlic, minced (I omitted this because of my sausage)
• 2 cups low-sodium chicken broth
• 1 (10 oz) can diced tomatoes
• ½ cup heavy cream (I was out of heavy cream so used 1/4 cup of sour cream)
• 8 oz penne pasta (if following a gluten free diet make sure it is gluten-free)
• ½ teaspoon salt and pepper, each
• 1 cup Monterey Jack cheese, shredded
• ⅓ cup thinly sliced scallions

Instructions:

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Makes: 4 servings.

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Spaghetti Squash Carbonara

One of my all time favorite pasta dishes is Spaghetti Carbonara and so when I decided to use the spaghetti squash version I was afraid that it would not be quite as good. I was so wrong y'all this was delicious and I can't wait to make it again soon!

Go ahead and try it I think you'll love it too!

Spaghetti Squash Carbonara

Ingredients:

2 teaspoons salt
1 1/4 teaspoons black pepper
1 large spaghetti squash (about 2 pounds)
4 slices bacon, can use more if you want
2 teaspoons minced garlic, I use Penzey's Roasted Garlic 

1/4 cup chicken broth
2 egg yolks plus 1 whole egg
1 cup freshly grated Parmesan cheese or shredded Parmesan cheese works just as well

To prepare your squash for this dish:

First prepare your spaghetti squash by cutting it in half long ways. Place it face down in a casserole dish with enough water to cover the bottom. Wrap in saran wrap and microwave at high power for 10 minutes. Once the squash is tender let cool a bit and scoop out the seeds. Take a dinner fork and loosen the strands of squash and place in a bowl, toss with 1 teaspoon of salt and 1/2 teaspoon of black pepper, set to the side.

Directions:

While the squash is cooling, in a large saute pan, over medium heat, cook the bacon until it becomes crispy.  Add the garlic. Saute for 1 minute. Add the broth and cook until the liquid has completely evaporated. If using minced or roasted garlic there is no need to use broth.

In a medium bowl, whisk the eggs together with the cheese. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.

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Shrimp Scampi with Linguini

I'm in trouble now! I LOVE Shrimp Scampi but have never tried it until tonight. With this rainy weather I made a Orange Pound Cake, recipe coming soon, and Shrimp Scampi with Linguini for supper and I think we are hooked! I know I will be making this a lot in the future.

Shrimp Scampi with Linguini

Ingredients:
1 pound linguini, (I used gluten free but regular is fine)
4 TBS butter

2 TBS extra-virgin olive oil, plus more for drizzling
2 lg or 3 sm green onions, chopped

2 cloves garlic, minced
1/4 tsp red pepper flakes, optional (I'll use more next time)
1 pound shrimp, peeled and deveined
 Sea Salt and Ground black pepper
1/4 cup chicken broth
Juice of 1 lemon
2 TBS parsley flakes

Directions:
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of dashes of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the onions, garlic, and red pepper flakes (if using) until the onions are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add chicken broth and lemon juice and bring to a boil. Add 2 tablespoons butter. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well drizzle over a bit more olive oil and serve immediately.

Original recipe from Tyler Florence is seen HERE.

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New Improved Taco Soup

What do you do on a cold icy day? Make soup, and that's just what I did.

This recipe will make 10 servings for some families. I will not promise ten because we ate big bowls and didn't get ten out of it.

New Improved Taco Soup

Ingredients:
1 lb. ground venison or beef
1 sm sweet onion
2 - 14.5 oz cans Petite Diced Tomatoes
1 - 10 oz. Original Rotel Tomatoes
1 - 4.5 oz. can Green Chilies Mild
1 - 15 oz. can Red Kidney Beans
1 - 15 oz. can Black Beans
2 - TBLS Ranch Dressing Mix
1 1/2 TBLS Taco Seasoning

Directions:
Brown ground meat and onion in a large pot until meat is cooked well and onion is transparent.

Mix all other ingredients and cook for one hour or all day.

We like ours over Tortilla chips and topped with shredded cheese and sour cream.

YUM!!

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Cream Cheese Pancakes

An old recipe that I'm bringing back.

Honey and I are trying really hard to loose weight and I have been craving pancakes. Last night I though about this recipe and woke up anticipating them, they are so good!

Now I add:
2 TBLS of Gluten Free Bisquick to the mix just to give them a little more firmness.

Cream Cheese Pancakes

Ingredients:

2 oz cream cheese

2 eggs

1 packet splenda sweetener
1 tsp pure vanilla extract

1/2 tsp cinnamon (optional)

Blend all ingredients until smooth.  Let rest for 2 minutes so the bubbles can settle.  Pour 1/4 of the batter into a hot pan greased with butter or pam spray.  Cook for 2 minutes until golden, flip and cook 1 minute on the other side.  Repeat with the rest of the batter.  Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

I ate mine with Strawberry Fig Syrup sooo good!

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Easy Taco Soup

Easy Taco Soup

Ingredients:

1 lb ground beef
1 medium onion, diced
1 package taco seasoning or your favorite homemade taco seasoning
3/4 cup water
1 15-0z can red beans
1 15-oz can corn
1 4-oz can diced green chiles
1 can (28 oz) stewed tomatoes
1 cup shredded cheese (to garnish)

Sour cream (to garnish)
tortilla chips or corn chips

Dash of Tabasco to taste, optional

Directions:
In a large stock pot, brown the ground beef until crumbly. Add onion and cook until translucent. Add taco seasoning and water. Stir until meat is evenly coated.  Add in beans, corn, and chiles. Mix well and allow to simmer for 5 minutes.  Do not drain the cans first.  Add tomatoes and simmer for up to 20 minutes to combine flavors.  If you like your soup spicy, add a dash of Tabasco and use Hot green chiles.  Serve with grated cheese, sour cream and tortilla chips.  Makes 8-10, 1-cup servings.

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Gluten Free Easy Cheeseburger Pie

Gluten Free Easy Cheeseburger Pie

1 lb lean (at least 80%) ground beef

1 medium onion, chopped

1 cup shredded Cheddar cheese (4 oz)

1/2 cup Bisquick™ Gluten Free mix

1 cup milk

3 eggs 

 

salt and pepper to tast

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
Bake 25 to 30 minutes or until knife inserted in center comes out clean.

 

You can serve with your favorite vegetable or a salad and you have a meal!

 

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Yummy Sloppy Joes

Yeah it's finally football season and this southern girl loves her football. We have a tradition in our house that when our Bulldogs are playing we eat a concession type meal made up of hotdogs and all the fixings. Today wouldn't you know Honey didn't want hotdogs so I decided to make sloppy joes. Here's my recipe and I'm sticking to it!

Yummy Sloppy Joes

Makes 8 to 10 sandwiches

Ingredients:
2 pounds great meat of your choice, I used vension and pork
1 medium onion, chopped
2 cups ketchup
1/2 cup water
1/4 cup brown sugar
4 tsp Worcestershire sauce
4 tsp prepared mustard
1 tsp garlic salt
Buns or rolls of your choice

 Directions:
In a large skillet saucepan brown meat with chopped onion added. Drain excess fat.

Stir in ketchup, water, brown sugar, Worcestershire sauce, and garlic salt. Bring to a boil, reduce heat and let simmer for 30 to 40 minutes.

Serve on your favorite bun, roll or bread! Shown here in gluten free bread!

ENJOY!

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Crust-less Quiche

You can never go wrong with a good quiche. Have it for breakfast, brunch or even a quick easy supper. My family loves this one and it couldn't be easier, quicker or more simple.

Crust-less Quiche

Ingredients:

3 eggs
1 1/2 cup milk
1/4 cup butter or margarine; melted
1/2 cup baking mix (I use Pamela's)
dash pepper
8 strips of bacon; cooked and crumbled
3/4 cup shredded cheddar cheese

Directions:

In a blender, combine eggs, milk and butter. Add biscuit mix and pepper; cover and process for 15 seconds. Pour into greased 9-in. pie plate. Top with bacon and cheese.

Bake at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.

The Doctor feels that my surgery was successful. In six to eight weeks I should be back to normal!

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Roasted Spaghetti Squash with Pasta Meat Sauce

A delicious option to a pasta meal, low calorie, gluten free and good for you!

Roasted Spaghetti Squash with Pasta Meat Sauce

Ingredients:

1 large spaghetti squash (or 2 smaller ones)
1 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely diced (about 1 1/2 cups)
1 pound lean ground beef
1 tablespoon minced garlic, I use Penzey's
1 Prego Light Smart Traditional Pasta Sauce
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
Grated Parmesan cheese

Instructions:

Place the spaghetti squash on a baking pan and roast at 375 degrees for 45 minutes to an hour, until it pierces easily with a fork. Remove the squash from the oven and allow it to cool. Once it is cool enough to handle cut it in half using a sharp knife. Scoop out the seeds and pulp with a spoon, and then, using a fork, scrape the inside of the squash halves. As you scrape, the squash will start to come out in spaghetti-like strands. Continue scraping until all of the squash has been separated from the outer skins. Toss the strands with a wee bit of olive oil and salt and pepper to taste, and then set them aside until serving time.

While your squash is cooking, heat a large skillet over medium high heat. Once the pan is hot, add olive oil, butter and the diced onion. Sauté until translucent, and then add the ground beef, garlic, and a sprinkling of salt and pepper. Cook the mixture until the meat is fully browned stirring as needed.

Once the meat is browned, drain off fat. Add Pasta sauce, brown sugar, basil, oregano, thyme, salt, and pepper. Heat until bubbly then reduce heat to simmer until squash is ready.

Serve it on top of the spaghetti squash and sprinkle with Parmesan cheese.

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Chicken Cream Cheese Enchiladas

Recently we had a Mexican themed meal for our girls night out at the church. Of course I made a casserole type dish so that I for sure would have something to eat. I didn't tell the girls it was gluten free but they are a smart group of ladies so I'm sure when they saw me eating it they knew. Although one friend did ask to be sure, it seemed she really liked it.

And now I have a new favorite Mexican dish. I have tried many and had favorites in the past but this has topped the cake. I think from now on it will be my all time favorite.

I forgot to take a photo since I was taking it off so when my grand-daughter came for a visit I made it again.  

I could just grab a fork and dig in with no leftovers.

Chicken Cream Cheese Enchiladas

Ingredients:

• 2 chicken breasts boiled and shredded
• 1 can gluten free cream of mushroom soup (I like Progresso Creamy Mushroom)
• 1 brick cream cheese (softened)
• 1/2 small can diced green chilies
• 1 1/2 c. shredded REAL cheddar cheese
• gluten free corn tortillas

Directions:

Preheat oven to 350 degrees. In a bowl, mix first 4 ingredients, plus 1/2 c. of the cheese. In a 9 x 13 baking dish lightly grease the bottom of the pan with butter spray then pour enough of the chicken mixture to lightly coat the bottom. In each tortilla put about 1 tablespoon of the mixture and roll each tortilla and place into the pan seam side down. Once pan is full, pour enough mixture on top to make sure each tortilla is covered. Sprinkle remaining cheese on top. Bake for about 30 minutes.

Enough to share but if you don't want to grab a fork and dig in!

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