Chicken Fresca

I have a confession. Sometimes when stumped for something for dinner, I begin by “shopping” in my refrigerator and pantry. What do I have on hand that I can simply throw together, thus taking advantage of fresh veggies I already have on hand.

My Chicken Fresca (recipe follows) is just such a creation. Since I have a dedicated gluten free kitchen, you know this gorgeous dish is naturally gluten free. Just look at the quantity of quality food you are getting for only 260 calories—a really low calorie entrée in my opinion.

I couple this with my Easy Cheesy Risotto (Click link for recipe). The beauty of this winning combination is while the risotto cooks, you can prep and prepare the Chicken Fresca. Everything comes together at virtually the same time.

Here is my recipe:

2 6-ounce boneless skinless chicken breast

2 tablespoons olive oil

1 teaspoon Italian seasonings

3 each small (2 to 3 inch) tomatoes, quartered

1/2 cup sweet onion, diced

1/2 cup bell pepper, chopped

2 cloves garlic, chopped

1 cup fresh baby spinach, washed

Here is how I made this dish:

1. Place chicken breast flat on cutting board and slice crossways into 1/4 inch thick slices, set aside.

2. Place olive oil in cold skillet; add chicken breast slices, stirring to coat. Add Italian seasoning and stir.

3. Place skillet over to medium-high heat. Once chicken begins to sizzle, cook 2 minutes on each side.

4. Add tomatoes, onions, bell pepper and garlic. Reduce heat to medium and continue to stir frequently until onion begins to look translucent, about 4 minutes

5. Add spinach, stir until wilted, remove from heat, salt to taste. Serve immediately.

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Nutrition (per serving): 260 calories, 97 calories from fat, 11 g total fat, 78.5 mg cholesterol, 177.3 mg sodium, 950.7 mg potassium, 13.2g carbohydrates, 3.4 g fiber, 7.5 g sugar, 28.3 g protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Butter Pecan Pork Chops

Want something yummy and quick for dinner tonight? I have the perfect solution for you. My Butter Pecan Pork Chops are quick to get into the oven, moist and absolutely delicious. I plated them with heirloom tomatoes from my little backyard garden and my Brazilian Cheese Bread (click here for recipe) recipe.

I have a true confession here! I call this recipe mine, but my sweet hubby was actually the one who came up with this idea. We tweaked it a couple of times, and this is the final, perfected recipe.

You will notice that the nutritional information for this recipe is conspicuously absent. There is a very good reason. The program I use us calculate the nutritional information is based on data from USDA. However, the calorie count for pecans was incorrectly entered. Until I can manually update my ingredient list, I thought you would rather have this fab recipe without the nutritional information than wait for slow poke here is manually add and calculate this ingredient.

Enjoy!

Here is my recipe:

3 5-ounce pork chops, boneless

1/2 cup pecans, finely chopped

4 tablespoons butter

1 tablespoon cognac

1 teaspoon fresh sage, finely chopped

1/4 teaspoon kosher salt

Here is how I put this entrée together:

1. Preheat oven to 350 degrees Fahrenheit. While oven is heating...

2. While over is heating, melt butter in 2 cup measuring cup. Add sage and pecans. Mix well; set aside.

3. Prepare grill pan with rack by lining pan with aluminum foil (if desired) and spray rack with non stick cooking spray.

4. Put a thin layer of the pecan/butter mix on pork chops, place dressed side down on rack. Spread remainder of the butter/pecan mix on the top side of the pork chops.

5. Place chops in oven, cook 30 minutes or until juices run clear and internal temperature reaches 155 degrees Fahrenheit. Remove from oven, tent with aluminum foil for 5 to 10 minutes.

Author’s Note: Process pecans in food processor until approximately the texture of coarse ground corn meal.

Servings: 3

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Italian Sausage and Parmesan Stuffed Chicken Breasts

All of us are busy and are looking for ways to get a leg up on meal prep. One supper solution I have found is Italian Sausage and Parmesan Stuffed Chicken Breasts. This is a yummy entrée that can be frozen ahead of time, thawed in the fridge and then cooked as recommended.

For those of you who may be in college or have a child in college, especially if Celiac or have a gluten intolerance with access to a complete kitchen, this recipe is naturally gluten free—no weird gyrations or anything. Make a double batch, freeze and then pull out one at a time, making this recipe also a winner not just college students, but also for those who live alone.

Here, this entree is shown served over corn pasta topped with my Semi-Homemade Marinara Sauce (click link for recipe) . 

Sausage and Bell Pepper Baked Pasta

With hints of fall already around—yes, a few leaves are beginning to turn just the slightest bit around the edges—I have begun to  crave somewhat a little heartier fare. You know the type. My Sausage and Bell Pepper Baked Pasta (recipe follows) tends to have that stick-to-your-bones flavor while still taking advantage of the tail end of summer’s bounty, bell peppers and fresh grown herbs. Be creative, using a variety of pepper colors.

 

I have found that this one keeps over a couple of days very well, reheating perfectly. I always add a couple of tablespoons of extra cheese prior to reheating. This recipe also lends itself to being baked in individual ramekins, elevating an ordinary dish to the level of exotic.

 Here is my recipe:

8 ounces corn pasta, gluten free

2 tablespoons extra-virgin olive oil

1 medium yellow onion, peeled and diced

2 teaspoons garlic clove, minced

1 15-ounce cans diced tomatoes

2 teaspoons fresh oregano, finely chopped

2 teaspoons fresh basil leaves, finely chopped

2 teaspoons fresh thyme, finely chopped

12 ounces Italian sausage (bulk)

1 large sweet bell pepper, finely chopped

1 cup mozzarella cheese finely grated

Here is how I put this recipe together:

1. Preheat oven to 275 degrees Fahrenheit. Coat 9 by 13-inch baking dish with gluten free non-stick cooking spray.

2. Bring large pot of water to boil over medium heat. Add pasta of choice; cook until less than al dente or about half the time. Drain and set aside.

3. While pasta is cooking, place olive oil in large skillet; heat over medium-high heat. Add onion and garlic; sauté for about 3 minutes or until slightly tender. Add tomatoes, Italian seasonings and cook for another 5 minutes. Remove from heat.

4. Place bulk Italian sausage in medium skillet over medium heat. Sauté until almost done or the gray stage .Add bell pepper and continue to cook until pepper is tender.

5. Place cooked pasta in prepared baking dish. Pour tomato sauce mixture over pasta. Top with cheese.

6. Bake until cheese is melted and lightly browned, about 30 minutes.

7. To serve, divide among 8 plates. add a side salad with desired dressing for a complete meal.

Servings: 8

Oven Temperature: 375°F

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Nutrition (per serving): 483 calories, 79 calories from fat, 9 g total fat, 10.6 mg cholesterol, 557.6 mg sodium, 408.5 mg potassium, 86.7 g carbohydrates, 5 g fiber, 6.7 g sugar, 14 g protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Poached Coho Salmon w Orange/Honey Glaze

This my sweet husband's very own concoction and he deserves all the credit. His Poached Coho Salmon with Orange-Honey Glaze (recipe follows) is fabulous, not to mention being so good for you. No don’t go throwing the baby out with the bath water because of the word “poached”. Initially, I bristled at idea of poached anything, but once I tried it, this is one my favorites of all of Rick’s yummy dishes he fixes for me. This cooking method leaves the salmon not only delicious, but also moist and juicy. The nutritional analysis is posted on my blog along with the recipe. He serves this with steamed asparagus, pepper rings and rice pilaf. You can kick this recipe up a notch by adding one teaspoon of ground ginger to the glaze and then mixing well.

Old Fashioned Meatloaf

All of us remember old favs from our childhood. Meatloaf was one of those. For some unknown reason, I had my taste buds set for a moist, tasty meatloaf for a long time. Since my mom did not write down her version, I found one as close as I could come to my mom’s—wish she was here to guide me. Since she is not, I am left to simply recreate what I remembered of what she included.

A couple of things stand out. For one thing, her meatloaf was so moist. I’ve had meatloaf since then; not the same—not even close. My mom mastered a close balance between the protein and the sweetness.

The topping stands out in my mind—sweet and moist. After a few tries, I think I have captured, not only the moist texture and loose structure, but the super savory, sweet taste.

Try this one, and tell me what you think! 

Sausage and Roasted Fennel over Penne Pasta

Just look at this gorgeous one plate meal--gluten free, too! Lots and lots of wonderful flavors and textures all in one dish. And, just look at the total calorie count--amazingly low filled with lots of good nutrition. Simply add a side salad and dinner is served!

Spaghetti Topped with Pan Fried Chicken and Homemade Marinara

This is a super meal for as few as one or multiply to accommodate a crowd. I typically put my chicken breasts in the marinade one night and then cook the next evening. The, from start to finish takes way less than an hour.

For those of you who are working, but want a good gluten free home cooked meal at the end of long day, this recipe just might be what you have been looking for.

Italian Chicken for One

Delicious recipe that is easy to make. I usually purchase my chicken breast at Publix because they carry a brand that is individually frozen, making it super simple to take out just one or two. We also like to experiment with various types of exotic rices.

Don't let the initial calorie count dissuade you. Yes, it is high, but you are getting lots and lots of good quality nutrition in this dish, making it satifying, almost like a meal in one.

Shrimp and Rice for One

This is a relatively low calorie entree, and just look at all the really good nutrition jammed into this one dish.

Here is my recipe:
1/2 cup rice (of choice)

1 tablespoon olive oil

1/2 cup diced tomatoes

2 spears asparagus, trimmed and cut into 1-inch pieces

2 sliced fresh mushrooms

1 tablespoon fresh basil chopped

1 teaspoon fresh thyme leaves

1/4 teaspoon salt to taste

1/8 teaspoon Old Bay Seasoning

6 medium shrimp (16- 20 count), peeled and deveined with tails removed

Roasted Cornish Hen with Vegetables

Talking about a meal in one that just keeps on giving--well, I have one just for you. This makes a gorgeous meal perfect for Sunday dinner with just the family or anytime you are having guests. With only two in family that eat at the table, I double the amount of veggies that I roast to put with the other half of the hen in a risotto (Click for recipe ) later. By adding rice for the backdrop and a garden salad, you have a complete meal.

Roasted Chicken and Vegetable Risotto

When I cook chicken or turkey in any way, I typically plan to incorporate it into at least one other dish. This is a perfect example of using "planned over" chicken. I also roast a lot more vegetables than I need for the same reason. The prep time on this baby is somewhat deceiving; the recipe assumes you are starting from scratch. I had both my chicken cooked and my veggies roasted when I started, so my prep time was only a few minutes.

Pictured above is my complete meal which included Caramelized Mushrooms and Steamed Broccoli with Italian Dressing. A side salad rounded out the meal.

Rick's Special Quick Chili

The chili my mother prepared for us when I was a child took the better part of a day. My sweet husband came up with a version that is just as delicious, but can be on table is about an hour or so. This baby is quick, easy and tastes like a million bucks. 

Did I mention this recipe is also versatile—serve it as a bowl of chili, over nachos, or as a dip? When using as a dip you might want to add another cup of cheese and puree the entire content in a food processor. We are putting our chili over a baked potato with a slice of Jalapeno Corn Bread (click for recipeand a side salad. This bread has just a hint of kick that also makes it a good partner for most any kind of beans or peas as well as collard or turnip greens. For those of you who like to turn up the heat, simply add a few more jalapenos drained to keep the amount of liquid the same. 

Don't faint when you look at the caloric amount for this super casual entree. Focus on ALL the good things this dish bring to the table. For me, this is an entire meal.

2 pounds lean ground chuck
1  large onion, chopped
2 large celery stalks, chopped
1/4 teaspoon garlic salt
1 package Carroll Shelby Chili Kit (using only 1/2 cayenne package and none of salt)
1 15-ounce cans kidney beans, drained & rinsed
1 14-ounce can diced tomatoes
1 10-ounce cans Ro-Tel Diced Tomatoes & Green Chilis
16 medium Baking potatoes baked and slightly cooled
2 cups sour cream (optional for garnish)
2 cups cheese blend, shredded 4 cheese (optional for garnish)
16 medium Baking potatoes baked and slightly cooled

1. Place ground chuck in electric skillet turned to 400 degrees Fahrenheit or in Dutch oven over medium high heat. Break meat into small pieces; cook until slightly brown. Drain meat, if needed, and add chopped onion. Continue to cook until onion is tender, about 3 to 4 minutes. Add celery and garlic salt. Continue to cook, stirring constantly until meat and onions are cooked, or juices run clear (about 4 minutes).

2. Add contents of Carroll Shelby Kit, kidney beans (less 1/2 cayenne package and none of salt), diced tomatoes, Ro-Tel and salt to meat mixture. Bring back to simmer, stirring occasionally. Reduce heat to simmer, cover and continue to cook 30 minutes, continue to stir periodically.

3. To serve, place 1/2 cup  over baked potato. Garnish with sour cream and cheese.

Servings: 16               Yield: 8 cups

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour and 5 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving: 693.14
Calories From Fat (36%) 251.77

% Daily Value
Total Fat 28.16 g 43%
Saturated Fat 12.97 g 65%
Cholesterol 81.1 mg 27%
Sodium 493.15 mg 21%
Potassium 2230.65 mg 64%
Total Carbohydrates 83.29 g 28%
Fiber 10.11 g 40%
Sugar 7.6 g
Protein 29.07 g 58%
Copper 0.57 mg 29%
Energy 2900.17
Glucose 2.28 g
Iron 6.53 mg 36%
Lactose 1.01 g
Lysine 1.74 g
Magnesium 130.03 mg 33%
Manganese 0.87 mg 44%
Net Carbohydrates 73.18 g
Phosphorus 498.14 mg 50%
Riboflavin 0.44 mg 26%
Selenium 18.01 mcg 26%
Thiamin 0.33 mg 22%
Vitamin A 489.2 IU 10%
Vitamin B12 1.55 mcg 26%
Vitamin B6 1.34 mg 67%
Vitamin C 39.67 mg 66%
Vitamin D 5.78  IU 1%
Vitamin E 0.65 mg 7%
Vitamin K 12.09 mcg 15%
Zinc 6.94 mg 46%

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Roasted Turkey

After we lost my dad 14 years ago, I was promoted to cook in chief of holiday meals. When I stepped into my mother’s shoes—preparing the Christmas dinner for our ever dwindling family, I was overwhelmed. For several years, I would ask Mother how she fixed this or that, and she would guide me through some of my family favorites. 

Tackling my first turkey was let's just say a bit daunting. A degree in home economics will never take the place of gentle guidance from the master teachings of a mother. Maybe this super simple "how-to" roast a turkey will help someone tackle that first turkey with success. 

I always served my turkey with Cornbread and Southern Pecan Dressing (click for dressing recipe). Pssst! Don't forget to dress up the platter with lettuce, curly kale, apple rings and/or fruit.

Pork Tenderloin with Blackberry Chipotle Glaze Topped with Toasted Walnuts

Just look at this gorgeous pork tenderloin, all dressed up for the holidays. I simply took the recipe I shared with you a few days ago, changed the cut of meat and added a delicious and beautiful rice pilaf. I use organic rice to avoid herbicides and pesticides. The crimson glaze is so pretty against the pale green color of the rice pilaf.

The real beauty of this cut of meat is that it is so good for you--yes, this particular cut of pork is low in calories, fat and relatively low in carbohydrates while high in B vitamins. I have highlighted in green the best attributes of this dish, and the yellow represents the not so good. Personally, this is one of our favorite cuts of meat. Dollar for dollar, it is very affordable because there is very, very little waste. The real bonus for us, with only the two of us in family, is that I cook once and then simply reheat the next day . . . that is if I can successfully hide it from Rick, my hungry sweetie.

Roasted Pork Chops with Blackberry Chipotle Glaze Topped with Toasted Walnuts

This recipe is truly a self-developed and perfected. Not having on hand the ingredients needed for what I had planned necessitated making a few--as in everything but the salt and the spices--substitutions. I was so glad I did not have what I thought I needed originally! This is truly a winner that you will want to make again and again.

Rotisserie Gift Makes for a Happy Husband plus recipe for Rotisserie Chicken With Rosemary and Sage

This is actually Rick’s recipe. Last year I gave him an electric rotisserie for his birthday. He had wanted one for several years and I finely found one while we were on vacation. He absolutely loves his present.

He buys the whole chickens from Sam's. The brand is Purdue Fresh and Tasty that comes two to the bag. We have checked with the company, and they have assured us these chicken are completely gluten free. And, he cooks two at the time, putting one in the freezer for later use.Pictured here Rick put the cooked chicken on a bed of rice and surrounded the bird with grilled vegetables. A pretty healthy meal, I would say.

If you do not have a rotisserie, you can roast the chicken in the oven. I have given you those instructions for that method as well.

Ham and Potato Casserole

This yummy dish was one of my mother's favorites as long she could eat solid food. 

Again, this one takes advantage of left over ham. Don’t have ham? No problem, substitute whatever meat you happen to have on hand. 

As a side note, I sure do miss making special dishes and preparing pretty plates for my mother. I will always miss her. She was a terrific cook and a wonderful mother.

Here is my recipe:

¼ cup parmesan cheese, grated

1 cup Cheddar cheese, grated

3 cups shredded potatoes

2 ½ cups cubed ham

1 1/2 cups Jackie’s gluten free cream of mushroom soup (Click for recipe)
Paprika (optional for garnish)

Shrimp Salad-Stuffed Tomatoes

Shrimp Salad Stuffed Tomato

The spectacular entree salad, pictured above, is one that is sure to please. This is one elegant dish! 

Just be sure those you are serving do not have a shellfish allergy or a reaction so sodium tripolyphosphate, commonly listed as a preservative which is really a  widely used detergent in regular and compact laundry detergents and automatic dish washing detergents. We purchase any shrimp we eat or serve to guests either through an organic food source or Auburn University Fisheries Department.

The dark topping is deliciously salty,  fried and crumbled Boar's Head gluten free prosciutto!

Here is my recipe:

4 large ripe tomatoes, cored

2 6-inch Boar's Head prosciutto, very thinly sliced

1 pound shrimp (21 to 25), cooked, peeled and deveined

1 rib celery, finely chopped

1/4 cup fresh basil leaves, finely chopped

10 kalamata olives, pitted & finely chopped

1/4 cup sweet red onions, finely chopped

2 tablespoons Hellmann's mayonnaise, or enough to mix༬

1 tablespoon white wine vinegar

basil sprigs, for garnishing

Here is how I did this: 

1. Cut a thin slice off the stem end of each tomato. Using a spoon or a melon baller, carefully remove the seeds and the pulp, reserving for other uses. Be very careful not to puncture the walls of the tomatoes.  Place tomatoes, cut side down, on several layers of paper towel. Allow to drain for 30 minutes.

2. Place prosciutto in skillet over medium-high heat. Cut until brown and crispy. Place on paper towels to drain; set aside.

3. Place shrimp, celery, basil, olives, onion, mayonnaise and vinegar in a medium bowl. Toss to combine.

4. Crumble prosciutto; set aside.

5. To serve, spoon 1/4  of shrimp mixture into each of the 4  tomatoes. Sprinkle the top of each with 1/4 of crumbled prosciutto. Garnish with a sprig of fresh parsley.

Servings: 4

Calories Per Serving: 399.22

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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Left-Over Pot Roast--What Do Y_O_U Do?

Everyone has a little pot roast left over from time to time. There is not enough to save for another meal, but too much expensive meat to just simply throw away. So, what in the world do you do?

The answer is simple--recycle! Regardless of how you prepare your pot roast, the information I am about to share is a winner every time. 

Here is the results of what I did:

Here is what I did:

1. Shred the left over meat from the pot roast.

2. Place in a lightly oiled skillet.

3. Add 1 cup prepared, gluten free marinara sauce such as Del Grosso. We particularly like the Tomato Basil Masterpiece in this line.

4. While the meat and marinara sauce are getting warm, place your choice of gluten free pasta on to cook., We chose DeBoles Brown Rick Spaghetti because it was already open. Corn pasta or penne or whatever gluten free pasta you have on hand will work.

5. Place pasta on plate; top with beef-and-marinara sauce.

6. Garnish with sprigs of basil and/or flat leaf parsley.

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