Chicken Bruschetta

 

I know what bruschetta is, a tomato-y topping for bread. I found Trader Joe’s bruschetta topping, and saw that it had no peppers. Peppers and I are not friends.

I started to see posts about using chicken instead of bread and putting the toppings on top.

I knew we would try this.  I looked up recipes and found one that I knew I could do.

Italian Herb Bruschetta Chicken

Italian herbs are ok by me.  I did two shortcuts that made preparation easy.

First of all, I used Trader Joe’s Bruschetta topping. Then I used Trader Joe’s balsamic glaze.

I followed the recipe and sliced the chicken in half horizontally.  I seasoned as instructed, and cooked as the recipe stated.

Once they chicken is cooked, top with a spoonful of bruschetta topping, sprinkle with parmesan and topped with balsamic glaze.  I think I goofed, maybe the glaze goes before the parmesan? 997BFF2B-4DF1-4E3D-B79A-EBBF6E40D088

My plate, with salad, and Brussels sprouts halved with balsamic vinegar.  The chicken is upper left.

This was a keeper!  Enjoyed by both SpecialK and I, we have a new recipe to add to our repertoire.

What have your dinner successes been!

 

 

 

 

 

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Sweet Potato Tot casserole

So I decided to make a tater tots casserole.

SpecialK had been loving his sweet potato fries. So when I saw Sweet Potato Tots, I bought a bag for him.

Of course the idea of using them in a tater tots casserole was bon,

I cooked a package of ground beef, added chopped onion and garlic.  I chopped a pound of sliced mushrooms, chopped up.  I added a can of gluten free cream of mushroom soup and following the directions, added a can of water.  I topped the casserole with the sweet potato tots.

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SpecialK felt it was too soupy (my bad) and too many mushrooms!  Darn, I tried make something more nutritious!

The tater tots didnt get crunchy, so two thumbs down.  Discard pile.

On to our next culinary adventure! What will you try next?

District 45

We don’t eat out often, but find our way to eat wherever we are.

We were out with Adam, Emily et famille last month, and they chose to go to District 45 in Lynn, MA.

Looking at the reduced menu they offered for brunch, I chose a panini, minus the bread.  I have never actually had a panini, as they became popular after I had renounced gluten.

The combination of ingredients appealed to me.   A flattened piece of chicken, topped with a slice of bacon, a slice of apple, covered in melted cheddar cheese.

Would you be surprised to hear that I wanted to recreate at home?

I did, using the ingredients we had at home.  A large chicken breast, that I tried to butterfly.  I ended up with 6 pieces.

We have Trader Joe’s Peppered Turkey Bacon, nitrate and nitrite Free.  1/2 slice on each piece of chicken fit great.   Granny Smith apple was sliced, not peeled.  The apple was not precooked, as the crunch of the apple slice adds a nice bite.  Top with white cheddar, which we buy at Aldi’s.

 

I am sure I will have better pictures the next time make this.

 

What new food combinations do you enjoy?

Slaw

I enjoy cabbage.  Having been encouraged to eat colorful vegetables, purple cabbage in now.

I made this slaw with a small head of purple cabbage, one Granny Smith apple, peeled and cut, and my home made dressing.  1/2 C each extra virgin olive oil and apple cider vinegar.  Salt and pepper.

Easy.  By the bottom of the bowl, I confess to adding some raisins and a small bit of honey, to offset the acid.  No slaw remains.

What is your favorite slaw?

Spaghetti with…?

I decided to try Walmart’s rice pasta.  I was definitely in an “I don’t care” type of mood, so I cooked some up.  Without a jar of sauce to use, I decided to have a bowl with cottage cheese.

This morning, because I want to use up this pasta, and because I have been told to eat more carbs, I carefully weighed out one serving.  I broke it in half, and plopped it into my frypan of boiling water.  Once cooked, I rinsed it, put some fresh water in, drained it, then added other ingredients.  I added some Earth Balance, a raw egg, and a hand full of shredded mozzarella.  Cooked until the egg was cooked and the cheese melted, I added salt and pepper and grabbed a fork.

It was crazy good this morning.  I followed up with an orange, as I started my daily steps.

Today is our 4th wedding anniversary, and SpecialK will be home sometime before dinner.    We will go out tomorrow night to celebrate.

What are you up to today?

 

Valentines Day, 2018

As I mentioned previously, I make something new for dinner every Valentines Day for SpecialK. This year, I had trouble deciding what to make.  I finally decided to make something that we had discussed previously, that he was open to trying.

I made us Lasagna! Ok, to be fair, I made us noodle-less lasagna.  Served with a small side salad, because every lasagna needs a good side salad.  I also made us dessert, because it was Valentines Day.  However, the dessert wasn’t chocolate.  Do I lose any points?

As soon as I can locate the recipe I used, I will update this post.  I made one difference from the recipe.  Instead of a meat base, with cheese on top, I layered this lasagna.  Oh, and instead of making in a pie plate, I used the same glass loaf pan I used to make lasagna many years ago!

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Dessert was buckwheat crepes.  I happily found a recipe years ago, which I enjoyed at the time.  I could not locate that recipe, so I dug into my gray binder and found Bon Appetites Basic Buckwheat Crepe recipe.

I served the crepes with some cinnamon apple slices I had canned.  They were not sweetened, and that was why SpecialK didn’t love the filling.  I did put some real dairy whipped cream on top.  The crepes, however, were approved.  I only made a small amount this time, but will make more in the future.

I have tried to search Amazon to give you a link to this flour, but I can’t find it.  It is Anthony’s Organic Buckwheat Flour.  It was a very mild flavor and I absolutely recommend it.

Do you have any rituals for Valentines Day?

Skinnytaste Bagels

Eating gluten free AND low carb, I miss two things the most.  Bagels and brownies.  Okay and sometimes, donuts.

Now I can cross one item off my list.  Bagels have arrived at our home, fresh from our oven.  Using this recipe from Skinnytaste.  I have now made them twice.

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First time, seasoned with Trader Joe’s “Everything But the Bagel” Seasoning.

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Now, just to say, I think we are the only ones who DON’T love this Seasoning.  We are giving our bottle to a friend.

Second time I made these, I read the post again.  First time, I caught that with gluten free flour, I should up the baking powder to 2 tsp.  Second time I read the post, I read that I should knead the dough.  First time I have ever kneaded gluten free dough, but I did it.  It made a puffier Bagel.  I also realized they are a bigger bagel if you let the dough sit for a few minutes after placing on a baking sheet or in a donut pan.

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These bagels were sprinkled with sesame seeds, which I found out after I made them, are SpecialK’s first choice.  Who knew?

At separate points, SpecialK and I shared the same thought, that this would make a great pizza dough.  His idea: some day, we will have carb free breakfast, and share a pizza.

How can I post bagels, and maybe pizza and claim to be low carb?  The recipe says make 4 bagels.  I make them in my donut pan, and I make 6.  All totaled up, one bagel is the same number of carbs as I am allowed for one serving.

What have you been making?

 

Beef and Cabbage Soup


It’s snowing!  Snow means cold, which makes it Soup Time!  Besides, SpecialK ❤️ soup.

Do you remember, a while back, I shared a recipe for Beef and Cabbage?  When you shred a whole head of cabbage, and there are only two people in the house, let’s just say there are leftovers.  Those leftovers were in the freezer, portioned into lunch servings that I never ate.

Homemade soup time!

I started with some beef broth, or more correctly, beef broth maker. I added one well rounded teaspoonful to 2 quarts of water. I added some tamari, as I remembered SpecialK saying the Beef and Cabbage needed a bit more, for his tastes.

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I added some fish sauce, because fish sauce brings the umami to any dish, or so says Michelle Tam at NomNomPaleo.com.

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I added salt and pepper, and offered SpecialK a taste.  He asked me to add more beef broth maker, So I added another well rounded teaspoonful.

I added in some of the frozen leftovers of Beef and Cabbage, which quickly melted in to the pot of soup.

As I sat enjoying a bowl of this soup, I realized that I really enjoyed the cabbage in there, and that the meat was too broken up.

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SpecialK didn’t want anymore, because cabbage?

I made a second pot of this soup and I enjoyed it.  Leftover Beef and Cabbage is no more, while I still have a few bowlfuls of soup.

I see more soups in our future, as snow continues to fall.

What is your go to meal for cold evenings?

 

When Special K travels

SpecialK travels for work, sometimes frequently.

i don’t tend to cook a lot when he travels, so meals often look like this:

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I had invited a friend to join me for dinner one night while alone.  She cancelled, which left me with a piece of chicken defrosting in the fridge.

i invited her again a few days later.  In a way, I think I knew she would cancel again.  I brined the chicken, but didn’t marinate it.  I made the croutons for our chicken Caesar salad, but I didn’t wash the salad.  Dessert had not been made.

She did cancel again, leaving me with a piece of chicken to cook.  I learned I love it when coated in flour, so I cut the chicken up, tossed it in a 1/4 cup of flour, and pan fried it.  I then added some chicken stock, and the juice and zest of lemon.  Salt and pepper to season it, and I was rather impressed.

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i ate 1/2 of it last night, and the rest of it earlier today.    SpecialK will return later tonight, and I will make soup tomorrow.

What do you make to eat in bone chilling weather?

 

Brown Rice Risotto

I love risotto!  When I married SpecialK, I learned he also loved risotto.  I had yet to find short grin brown rice, but was ecstatic when I learned Sprouts sold it by the pound.

I found this recipe, and decided I would need a Dutch oven to make it.  We bought one, and haven’t looked back.

This last weekend, we had friends over for dinner.   SpecialK really wanted more of this risotto, and we had talked about making it a complete dish by adding chicken breast to it.

We finally did just that, added chicken breast to the risotto!  In our space age cooking lab, I placed the 3 boneless, skinless chicken breast in a gallon bag, covering the chicken with water and adding more salt than I want to think about (30 g).  An hour late, I drained and rinsed the chicken breasts, patted them dry with paper towel, and poured some EVOO Caesar Dressing into the bag.  Back into the fridge for an hour.  Then onto the trivet in the Instapot, a cup of water in the bottom of the Instapot,  5 minutes of pressure, then let sit in the pit for another 5 minutes.  (Next time, I will remember to oil the trivet!)

Once cooked, I cut the chicken breast into bite sized pieces, and added to the risotto after it had cooked, with all the other ‘add-ins’.  We didn’t have any fresh oregano, so we skipped it.  For the mushrooms, I use 2 1/2 bags of Trader Joe’s Mushroom Medley, which is found in their freezer case.

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Since this was made hours early, we added some extra white wine and chicken broth to the risotto, to make sure the creamy texture  remained.

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It was a hit at dinner, not just with SpecialK and I, but also with our guests.

Coming soon, soups!

What are you winter dishes?  The fill your belly with warmth type dishes?