Pork Loin ~ stuffed with feta, spinach and olive tapenade

I had this beautiful pork loin in the freezer that I had gotten on special, and needed to use it. I pulled it out of the freezer the night before I was going to cook it, and I planned to figure out what to do with it the next day.

This recipe was inspired by what I had on hand, and I have to tell you it was delicious. Next time I may throw in a few sun~dried tomatoes and maybe pine nuts. Also, this technique with veggies and a pesto I believe would be wonderful as well.

Since it was a weeknight meal, I did not make any sauce to go over it, but it would be great to do that for a company dinner. What sauce, I do not know, but if you come up with one, let me know!


Pork Loin ~ stuffed with feta, spinach and olive tapenade

1 boneless center cut pork loin roast (around 3 lbs)
1 cup olive tapenade (I used store-bought)
handful baby spinach, washed, dried, and chopped in slivers
1/2 cup (or to taste) feta cheese
garlic, optional
Something to hold the roast shut ~ skewers, twine, toothpicks

Preheat oven to 450 degrees with rack in the middle position. take pork loin and slice from one side to almost the other, opening like a book. Mix olive tapenade, feta, and spinach slivers (some garlic here if you like) in a bowl. Spread mixture on the pork, and close. You can use twine to tie it shut, all I had on hand were some bamboo skewers, so I 'sewed' the pork shut with those. ( Tip: If you think of it, soak the skewers in water first. I did not, and they were scorched on the tips, but it did not affect the roast at all.)

I brushed the top of the roast with Greek salad dressing (not creamy!), but you can just put salt and pepper, or olive oil, or any seasonings you like.

Place in oven for 10 minutes. Without opening the door, lower the temperature to 250 degrees. Roast another hour; then check to see if it's done. A meat thermometer should read 150 to 155 degrees. Check every 10 to 15 minutes until you get that reading.

Take out of oven, tent with foil, and let sit for 10 minutes. Cut and serve.

Cheers!!

Vegetarian Chili - Dairy, Meat, & Gluten Free

I used to make a vegetarian chili quite often before I went gluten free, and used bulgar wheat in it. I just forgot about it until today, and then thought, "Duh! I can use quinoa!" And it came out perfectly,and maybe even better.

A half an hour later, my family was sitting down and eating. The children had been called in from outside, their cheeks rosy from the cold, and chatting all about the new snow fort they had created outside. My daughter, who usually shies away from the soup/stew/chili kind of food polished off her warm steaming bowl in record time. One thing she loved was being able to put toppings on...cheese, pico de gallo, avocado, green onion, sour cream...whatever you have on hand. This meal will definitely be repeated!



Vegetarian Chili - Dairy, Meat, & Gluten Free

1 can black beans, liquid as well
1 can red kidney beans, liquid as well
2 14.5 oz cans diced fire roasted tomatoes
1 medium diced onion
3 carrots, chopped
1 pepper, chopped
1/2 cup quinoa
olive oil
to taste - cumin, chili powder (I like ancho), salt, pepper, oregano

Put sauce pan over medium heat. Add a drizzle of olive oil. Put carrots and onions in pan for about 5 minutes and stir occasionally. Add quinoa, stir. Sprinkle on spices to taste, stir and cook a few minutes more. Add 2 cans of tomatoes, and add 2 more cans water or broth. Cover and simmer for 15 minutes. Add the two cans of beans with the liquid, and chopped pepper. Cook until everything is hot. Serve with whatever toppings you like. We did pico de gallo, guacamole, and green onion.

Cheers!!

Simple White Sauce (real name: Alio e Olio) with shrimp, scallop and broccoli

I guess I should explain. This is not the heavy, creamy starchy white sauce that people think of when they eat Italian. This is a light, refreshing, yummy, easy (and healthier) one,called Alio e Olio. (We pronounce it more like A-YA E O-YO. Again, kind of a muddled Italian, passed down from generation to generation.) My Mom never made that other kind. This is the one my whole extended family eats.

This is best in the summer with all the fresh vegetables available. I remember eating this on my parent's deck with broccoli from the farm stand down the road. Laughing in the sunshine, and my mother was in the kitchen for as long as it took for the pasta to cook. And it is delicious..don't forget to put red pepper flakes and grated cheese on the table.

It's funny, a bunch of the food I make automatically , no recipe on hand, always feels like cheating to blog about. I just go on and make it. This is one of those meals. You can do it with just veggies, or add butter, and just fool around with it and make it your own. This is a very flexible base to start from. My 'recipe' is the best I can do out of my head, so here it goes.
Oh yeah, one important thing I wrote before, use the water the pasta has cooked in, it adds a depth to the sauce that mere water cannot do.

Simple White Sauce
(this is for about a 1/2 pound pasta)

2/3 cup olive oil (not virgin, regular. Virgin olive oil is for recipes that aren't cooked.)
2 cloves garlic, minced (or through a press)
1/2 cup cooking water
salt, pepper, basil
(in this recipe I added about a 1/4 cup white wine)

Cook pasta. Fry garlic in oil, don't let it brown, start over if you do. Add wine if using. Cook for a couple of minutes. Add salt, pepper, and basil. Add cooking water when finished.

For the above recipe in the photo, I did this sauce, but before frying the garlic I added the scallop and shrimp to cook, then followed the recipe from there. I steamed some broccoli on the side. I used rosemary instead of basil, since I still had some fresh in my garden under the snow. To please my daughter, at the end I added a bit of butter over the pasta.

Have fun with it!

Cheers!!

Pasta Fagioli (Pasta and Beans)

My mother calls this the perfect food. It has everything you need in it, protein, starch and vegetable. (I guess that could be argued, tomato..vegetable or fruit? I grew up with it as a veggie.) It's fast, easy and delicious. By the way, don't forget to top with grated cheese, my family favorite is Pecorino Romano, and crushed red pepper.

I thought of my beautiful Auntie Anne (her given name ... Amedia) when I made this the other day. It was my first time making it gluten free, and I hadn't eaten pasta fagioli (we, being stock from Italian peasants pronounce it, "pasta fa-zule"). I wasn't sure that it was going to be the same. I get nervous making 'soul' food gluten free. I still want that taste connection to my past, and my heritage.

Auntie Anne passed away last spring. She was 88 years old. She was up and about and cooking 2 weeks prior to her death. Cooking was her passion. She would read cookbooks like novels, and could 'see' if a recipe would work. With her being older, I was surprised she wasn't skeptical about me eating gluten free, rather, she was fascinated by it, and completely curious. If it dealt with food, she was there. She was the one that taught me to make my own Italian sausage, fast and easy, and gluten free, since I was so nervous about going to the Italian butchers and figuring out what was gluten free. (Back when I was new to being gluten free, now I could easily have that conversation.) And I still will make the sausage the way she told me.

I wish she could taste my pasta and beans, one of her favorite meals to make, and eat. I wish she could taste and explore all the really cool things I have discovered, among them..teff and sweet sorghum flours, the oat pie crust I made, and get her ideas about Italian recipes that are gluten free. And to just sit there, after a family meal and chat about everything.

So, here is a taste of my family and heritage, spelled the way we say it.


Pasta Fazule

2 cans cannolini beans
1 can 28 ounces crushed tomatoes
1 1/2 cups elbows or small pasta, cooked al dente (I used Tinkyada)
1 chopped onion
3-4 cloves garlic, chopped or put through garlic press
1 can chicken broth, water, or reserved pasta liquid
salt
pepper
basil
olive oil

Cook onion and garlic in olive oil over medium to low heat. Cook until soft, not browned. Add tomatoes, beans with liquid, and chicken broth or water to thin to desired consistency. Simmer 20 minutes. Add salt, pepper, and basil to taste. Add pasta.

Don't for get to top with grated cheese and crushed red pepper.
This gets better the day after, but don't forget, the pasta will absorb a bunch of the liquid, don't be surprised.
And, big tip here in Italian cooking, a lot of the time we use the cooking liquid in the pasta to thin the sauce to the right consistency. It adds a whole heck of a lot more than just water.

Cheers!

Cornish Game Hens with Raspberry Shallot Glaze

That sounds so fancy, doesn't it? But, honestly it's a simple and fun meal. My children (ages 4 and 6) really enjoy eating this. It is very easy, and does not take long to prepare. I give proportions for the glaze, I like a lot, so I may double it if I want extra. This generally covers two hens very well.


Cornish Game Hens with Raspberry Shallot Glaze

Cornish Hens (they usually are about 1 3/4 lb each, figure 1/2 for each person, unless the hens are smaller)
olive oil
1 shallot, chopped
2 tablespoons balsamic vinegar
1/3 cup raspberry jam, seedless preferable

Preheat oven to 400 degrees. Oil bottom of roasting pan. Unwrap hens, pull out giblets and place on pan. Brush some olive oil on the skin, then put a dash of salt and pepper on each. Put in oven. Roast for 35 minutes.

Heat a skillet over low heat, add some olive oil. Add chopped shallots and saute, careful not to brown, just to get soft and translucent. Add raspberry jam and balsamic vinegar. Keep on low heat, mix until a glaze forms.

Pull hens out of oven, brush glaze on, and place back in oven. Cook about 10 to 15 minutes more, or until thermometer in thickest part of thigh registers from 170 degrees to 180 degrees. let stand on platter for 10 minutes before you serve.

Cheers!!!

Roast Beef with Mustard Paste & Onions

There is nothing like walking in the door on a cool, crisp fall day and smelling supper in the oven. When this roast is in the oven, the kitchen smells warm and cozy, and delicious. Everyone that steps in the door asks what I am cooking. I put the roast on top of sliced onion instead of a rack. The onions taste delicious, and definitely add to that warm, yummy smell.

I got the original recipe from the, Joy of Cooking..whatever issue was published for 1999. I love that book, it is incredibly handy to have in the kitchen, gluten free or not. My mother-in-law gave me the book when I got engaged to her son, and I use it all the time.

I made this quite often when we were first married; it is a great dish for company. The mustard paste really dresses it up.

Roast Beef with Mustard Paste & Onions


rib eye roast (or other roast cut you prefer)
1 large onion sliced in thick rings, do not take rings apart, keep in circles

Paste
mustard, preferably Dijon, but any dark variety will work
wine
ginger
granulated garlic or minced garlic, optional
olive oil
thyme, or other herb

Preheat oven to 425 degrees. Place onion in bottom of roasting pan. put roast on top of onions.

Mix paste ingredients in a bowl, getting to a balance of flavor that you like, and to a liquid paste-like consistency. Spread all over the surface of the roast. Place in oven.

Cook for 20 minutes plus 20 minutes per pound. Check roast occasionally. For rare, cook until thermometer in thickest part reads 110 to 120, medium rare 120 to 125, medium 130 to 135. Take roast out when at your desired doneness, put in platter and tent with foil for about 10 minutes. Cut and serve.

A good side: Red wine

Cheers!

Greek Meatloaf - made with lamb

I have never made a meatloaf before. Never. When I saw Gluten Free Goddess's, I thought I would have to make one. So I did. I had some ground lamb I got on sale in my freezer (I was planning on making lamb burgers with it.), so this is what I came up with. I will do it again. Roasted potatoes went wonderfully with this...roast them with seal salt, pepper, rosemary, and a little granulated garlic. Yum!

Greek Meatloaf

1 lb lamb
1/2 cup feta cheese
3 eggs
Greek dressing, enough to moisten
1/4 cup quinoa flakes
1/2 red onion chopped
roasted red pepper (optional)
chopped fresh parsley to taste

Preheat oven to 400. Mix everything in a bowl. I found it easier to do that with my hands. Add more dressing if needed. Put in greased loaf pan and bake for about 45 minutes. Check to make sure it is cooked to your liking. Serve with whatever pleases you, I think a Greek Village salad would go great with this.

Cheers!

Coconut Chicken Tenders

I got this idea from www.celiac.com user fiddlefaddle.

Basically, you crush the gluten free chip of choice (tortilla chip, potato, or even cereals). Crush them in a blender, food processor, or in a bag with a rolling pin or empty wine bottle (that's what I did). Then, do the 'parm' thing, dip chicken (this will also work with fish) in cornstarch, then beaten egg, and then in the crushed chips. Bake or fry as you like.

This one is a little different since I used shredded coconut, and used coconut oil (I use this kind of coconut oil) to cook these in. They were great, and easy, next time I will use more shredded coconut, and the recipe below compensates for that. Also, I do not give exact amounts, since it will vary on how much chicken you are cooking.

And, coconut oil's cooking temperature is 350, that's why the chicken is mostly cooked at 350. I turn it up at the end to get the chicken a little brown. (If you want to learn more about coconut oil, try this site....Coconut Oil Research. I was referred to using coconut oil by my naturopathic doctor, and this site is one I just googled for you.)

Coconut Chicken Tenders

chicken tenders
crushed chips, I used tortilla here
unsweetened shredded coconut
cornstarch
beaten egg

Preheat oven to 350. Mix crushed chips with shredded coconut, making it about a 1 part coconut to 2 parts chips ratio.If you want less coconut, do 1 part coconut to 3 parts chips, which is what I did here.

Place about 2 heaping tablespoons of the coconut oil in the pan you are using to bake the chicken. Put in oven, so oil will melt, and make sure there is enough oil to lightly coat the bottom of the pan when melted.

Roll the tenders in the cornstarch, dip in the beaten egg, then roll in the chip mixture. Put aside.

Take the hot pan out of the oven and put the chicken tenders in. Bake in oven about 30 minutes, then up the oven to 375, cooking 10-15 minutes more, or until chicken is cooked through.

Serve with a dipping sauce of choice. Here I made up my own - Spicy Marmalade Dipping Sauce.

Coming Soon - Veal Saltimboca

I got glutened, and it knocked me down for three days. Did you know you could get glutened from that compound they use to seal up the cracks in your drywall? I didn't. Not until I cleaned it all up, then got laid up for 3 days. That awful fatigue and soreness came screaming back.

It stunk.

Thank goodness it's done now. But it put me way behind. When this work on our home is done, my family will have a small separate kitchen for their gluten foods. I can go in there, make their lunches, wash my hands and it's behind me. My children can get their granola bars and run out the door to play without ever bringing it into my kitchen.

And my kitchen will be completely gluten free.

We have been doing both in here, mostly for lunches, all the food I cook is gluten free. It has been a challenge having a kitchen do both, and not having any cross contamination. We worked it out. It can be done.

It will be so much better this new way.

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I have been crazy busy lately. And now family is coming for the week, I am going to try and come back and post this recipe tomorrow..but here is the pic..recipe to follow when I get a breath!

Mussels A La Vinnie Testa

There is an awesome small Italian restaurant chain in the Boston area, Vinnie Testa's (if you aren't eating gluten free, go there!), it isn't a gluten free restaurant, I ate there before all this happened. You would get plates of pasta and seafood in bowls big enough to bathe a good size baby. Bread served with roasted garlic to spread on, and mussels made with white wine, butter, olive oil, parsley and tomatoes. Yum. The perfect summer food..tastes like the beach. When I eat these I don't miss fried clams.

Don't eat the mussels that haven't opened after cooking. And, don't forget to soak up the broth with bread.

Italian-style Mussels

4 lbs mussels, rinsed and scrubbed if necessary
2 cups dry white wine
4 shallots, chopped finely
6 garlic cloves, I use a garlic press
1/2 teaspoon salt
3 tablespoons olive oil
6 tablespoons butter
fresh parsley chopped
1 large fresh tomato chopped

Make sure your mussels don't have the beards, remove if necessary. Combine wine, shallots, garlic and salt in large stockpot/sauce pot and simmer for about 5 minutes. Turn heat up to high, add mussels and cook for about 5 minutes or until all the mussels have opened. Melt butter, add olive oil. Pour over mussels. Add tomato, mix mussels, sprinkle with parsley. Serve from one fabulous bowl in the middle, or serve in individual dishes, making sure to scoop up some broth in the serving.

Cheers!

Sesame Crusted Pork Tenderloin

This sounds so hard, but it's not, it was very easy. Pork tenderloin is a fabulous tasting meat, lean and cooks in a bout a half an hour. I had a limited amount of time to cook, and this is what I made. I didn't give it a chance to marinate, next time I would do that..this time I just rolled it in the liquid, then in the sesame seeds.

I also do not have proportions right now, I just threw things in and tasted it until I liked it.


Sesame Crusted pork Tenderloin
soy sauce
mustard
brown sugar
toasted sesame oil
minced ginger and garlic
honey
blackened sesame seeds or regular

Preheat oven to 500 degrees.

Mix all the ingredients, except sesame seeds, to taste. Marinate pork for an hour, I would say no longer than 4 or 5, if you have the time, otherwise roll in liquid to coat. Pour sesame seeds on dish and roll the tenderloin in the seeds.

Put in oven and roast for about 25 minutes...internal temperature should read 150 to 155 degrees. Let meat sit about 10 minutes, then serve.

Navy Boy (my husband) said that this was the best pork he ever ate. I hope you enjoy it too!

Kiss me & Tell me you Love me Risotto

This rocks. Absolutely. And I will be making a version of this every week. True chefs will tell me I am crazy and this isn't the "right" way to make risotto. But, baby it is so right for me.

Risotto in the crock pot.

I was inspired to try this since it has been a busy week. I felt great at the beginning of the week. It was finally beautiful outside, and Navy Boy (my husband) and I started planting trees, flowers, and cleaning up the herb garden. That's how we celebrated our 8th anniversary, and we had fun. It was great to feel so healthy and be outside all day.

Then, a day later, I felt horrible. That old exhaustion and malaise that I experienced for the 4 years prior to my diagnosis. I have been gluten free for 7 months, and I heard from others that this can happen as your healing. So, I decided to try and make an easier risotto, so I could kick back and relax. I also have my bread machine going with Pamela's mix. Time to pull out all the cheaters. :grin:

(If you want to read more about bread machines and Pamela's bread, go to this excellent entry of Gluten Free Goddess. I agree completely,it was so good!)

I made a vegetarian version of my Shrimp and Lemon Risotto. Here are the directions. I think the first time you make it, you should be around and watch it. I imagine all crockpots might be a little different, and therefor the time might be a little different for yours. I am sure that other types of risotto can be made this way. Enjoy.

6 cups vegetable or chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
1 package shitake mushrooms chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/4 cup chopped fresh parsley (optional)
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
1/4 cup toasted pine nuts

Put broth in crockpot, turn on high to start warming it up. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add mushrooms and cook 3 minutes more. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add to crockpot, cover. Check every half hour to see if the rice has absorbed all the liquid. Mine took 2 hours. When it has, stir in cheese and remaining 2 tablespoons butter. Stir in parsley if using, lemon juice and peel, and toasted pine nuts.

Then, kick back and tell me you love me.

Salsa Chicken

When I worked as a waitress in a fancy restaurant, this was one of the entrees. It is simple to make, yet tastes so yummy. The original recipe called for the chicken to be dipped in four, the only change was to dip it in cornstarch instead. Use your favorite salsa (I prefer fresh, but whatever suits your fancy will work for you). And, you will note that I have a Woodchuck cider in the background. It's gluten free and goes great with Mexican. Enjoy!

Salsa Chicken

chicken breasts, pounded thin or buy the thin cutlets
cornstarch
favorite salsa
shredded cheddar (I prefer), jack, or any mixture of cheese
butter

Coat chicken breasts with cornstarch. In skillet, over medium heat, melt some butter (needs to be sizzling, but not burning), add coated cutlets to pan. Cook until browned on one side, turn over and cook until done. Place on cookie sheet. Cover with salsa, then cheese. Put under broiler until cheese starts to bubble. (I like my cheese a little brown, but take out when you like.) Take out and serve with side of your choice.

If serving for company, cook chicken on stove top, then hold. Preheat over to 400, add salsa and cheese, and cook until warmed through. If you want cheese brown, put under broiler for a minute.

Lasagna (basic meat)

Oh. When I knew I couldn't eat gluten again, I was worried about pasta. I am Italian American, and I had read about Tinkyada pasta (Buy it. Use it. Everyone is SO right about this.), but I was worried my taste buds would know the difference. So I waited. I haven't had pasta in over 7 months, and thought it was time.

I wanted to call everyone I knew and scream that I was eating lasagna. I couldn't believe it; it was so good. I make my own sauce, but do whatever makes you happy in that regard.

I didn't have many veggies on hand, so I didn't include any, and had them on the side. Of course you can add spinach or whatever; this is just a basic meat lasagna. If you want to go vegetarian ( sometime I will do my own here), check out Gluten Free Goddess's one she made yesterday, here.

Lasagna

1 package Tinkyada lasagna noodles
1 8 oz. package shredded mozzarella cheese
1 1lb. container ricotta cheese
1/2 lb ground pork
1/2 onion chopped
1/2 cup grated Pecorin Romano or Parmesan cheese
granulated garlic
parsley (if you have, I didn't)
tomato sauce, homemade or whatever; err on the side of having extra, I would guess at least 50 oz.

In skillet, add olive oil and warm. Add chopped onion, saute until a bit translucent. Add ground pork, cook until browned, drain off fat, add some spices to taste..salt, pepper, oregano, fennel, etc..cool.

Put ricotta cheese in bowl. Add cooled pork, parsley if you have it, grated cheese, 1/4 of the shredded mozzarella package, some granulated garlic and pepper (if you like spicy add red pepper) to taste, mix.

Add a little water to your pasta sauce, since I did not cook the noodles beforehand, this way they can get the extra liquid they need to soften. I would guess about 1/4 cup to a jar of sauce.

Put a some sauce on bottom of pan. Layer uncooked noodles. Put half of pork/cheese mixture on top, spread. Then sprinkle 1/4 of shredded mozzarella package on top. Noodles again, a some sauce, the rest of the mixture, sauce, then noodles, a lot of sauce, last 1/2 package of cheese.

Cover and bake at 350 for 65 minutes. Remove foil, cook 10 minutes more.

The Best Chicken Ever

Update: I have made this chicken again, this time skipping the grilling part and just roasting it in the oven. Fabulous. And not much more effort, especially if you have to defrost your chicken anyway. Throw you chicken in the brine overnight, and you will have the most delicious, moist chicken the next day. Just make the brine, cool it down, then add your bird, whole. Next morning, take it out, put in fridge covered, then roast as usual.

The following update is highly recommended!
Another update: After a conversation with my fellow foodie friend Robin, I decided to try brining chicken breasts. In my humble opinion, I think this is the best use of the brining procedure. I do it all the same except for the following: I cut 1/4 cup of the salt, and I leave the breasts in there until I am ready to grill them. I get a huge pack of breasts from Sam's Club, and use the leftovers for salads and what not. Try it, and you will be hooked too!!

This chicken takes some pre-planning, and a little effort, but it is worth it. If you have never brined or grilled a chicken before you will be embarking on new territory. This was my first time for both, but it won't be my last. make sure you have room in your fridge for a big pot, and plenty of charcoal or propane in the tank before starting.

Also, if you want to skip the long grill "baking" part, just sear the bird on the grill, have your oven preheated, and cook as normal in the oven. I think I would bring the bird back outside for the finish basting turn though, to impart more of that flavor. (Me, I am thinking of asking for the rotisserie attachment for our grill for Mother's Day! Yes, this was THAT good.)


To brine: Get your big saucepan, big enough to fit a chicken in. Fill with water, turn on burner to boil water. Add 3/4 cup salt (I used kosher), 1/2 cup maple syrup, 4 tablespoons brown sugar, 2 bay leaves, and 6 garlic cloves, peeled. Add all ingredients to water, boil, turn off and cool the water. After the steam mellows out a bit, put the pot in the fridge, the water has to be at your fridge's temperature to put your chicken in it. The ingredients here are just guidelines, do whatever you like, BUT always add some sort of sweet to the pot, otherwise your bird will be too salty.

Cut your chicken in half.

Once the water is cooled down, put your chicken halves in the water, being sure that all your chicken is under the water; otherwise you can get some unwanted bacteria in there. If your chicken floats up (mine didn't), you can put a plate on top, or a bag of ice, whatever you can figure out to immerse it.

Let soak overnight, or anywhere from 6 to 24 hours. (I would say keep the upper end to 12, but I think 24 would still be OK.)

Throw out brine, and cover bird well, and put it back in the fridge for a few hours before cooking. This will let the skin dry out a little bit. The meat will absorb some of the brine, this will give the skin a bit more crisp to it. You can skip this part, the skin will be moist.

To cook: I wanted to try grilling my chicken, I never did this before. So, heat up your grill on high, about 10 min. Brown each side of the bird, then turn off one burner, moving the chickens to the side that was turned off. Shut grill. Check every 25-30 min, turning the bird. (Mine took about 1 hour 45 minutes to cook.)

To season: While the chicken is cooking, mix olive oil, fresh lemon juice, and herbs (I used sea salt, oregano, and pepper). Baste bird during the last 10 minutes of cooking on each side.

Chicken is done when thermometer inserted into the thickest part of the thigh meat registers 170 degrees. Take bird off grill, and let stand for 10 minutes, carve and enjoy.

Beef and Sweet Potato Pan Roast

I got this from Better Homes and Gardens. Click here for original recipe and photo. I couldn't find the cut they were using, so I used beef chuck fillet roast, cut in half. I also made a reduction sauce with red wine in the pan after browning the meat. The yummy brown bits and herbs in that pan were too good to waste. So, I suggest making a gravy or whatever sauce you like with it. And the parsley topping is good and adds some nice flavor too.

Ingredients

* 1 Tbsp. dried Italian seasoning (I used oregano and basil)
* 2 cloves minced garlic
* 1 tsp. grey sea salt
* 1/2 tsp. black pepper
* 3 Tbsp. olive oil
* 2 lb. medium orange and/or white sweet potatoes, cut into 1-inch wedges
* 4 6- to 8-oz. beef shoulder petite tenders or 1-1/2 to 2 lb. beef tenderloin
* 1 cup cherry tomatoes
* 1 recipe Chopped Parsley Topping


Directions

1. Preheat oven to 425 degrees F. In a bowl combine Italian seasoning, garlic, salt, and crushed red pepper. Stir in olive oil. Reserve half of mixture. Place sweet potatoes in bowl; mix to coat potatoes. Spread potatoes in a single layer on greased shallow roasting pan. Roast, uncovered, for 15 minutes.

2.Place beef in remaining bowl. Swirl and flip to coat. In a skillet brown beef over medium-high heat, turning to brown evenly. Stir sweet potatoes in roasting pan and push to edges of pan. Place beef tenders in center of pan. Roast, uncovered, for 5 minutes. Add tomatoes; roast 10 to 15 minutes more or until instant-read thermometer inserted in center of thickest part of tenders registers 145 degrees F for medium-rare or 160 degrees F for medium doneness. Let stand for 10 minutes before carving. Serve with Chopped Parsley Topping. Makes 6 servings.

3. Chopped Parsley Topping: Stir together 1/4 cup snipped fresh parsley; 2 teaspoons finely shredded orange peel; 2 cloves garlic, minced; and 1/8 teaspoon salt.

4. Test Kitchen Tip: To substitute beef tenderloins for shoulder petite tenders, prepare potatoes and meat as at left, except do not roast potatoes before adding beef. Place browned tenderloin in center of greased roasting pan. Place potato wedges around pan edges. Roast, uncovered, 30 to 35 minutes for medium-rare (140 degrees F) or 40 to 45 minutes for medium (155 degrees F). Let stand for 5 minutes before carving beef.

5. Beef Shoulder Petite Tenders: The versatile petite tender is relatively new to the market. This juicy, lean cut from the top of the shoulder requires little or no marinating. Serve it roasted, grilled, or stir-fried. Each tender serves two.

Chinese Sesame Chicken Bites

I got the original from recipezaar.com, click here to see it. This tastes like the chicken bites you get at the mall, especially if you use chicken thigh meat vs. the breast meat. We prefer the thigh meat. Don't forget to adjust sauce to the quantity of meat using.

Just another reminder: make sure your soy sauce is gluten free. I use San J, but I believe that LaChoy is gluten free as well.

Ingredients
3 tablespoons brown sugar, packed
2 tablespoons soy sauce
1 tablespoon minced ginger
1 tablespoon oil
1 clove minced garlic
2 chicken breasts cut into cubes
3 tablespoons toasted sesame seeds
dash sesame oil
scallions slices (optional)
handful coarsely chopped peanuts (optional)

Combine brown sugar, soy sauce, sesame oil, and ginger in a small bowl. Set aside. Heat oil in heavy skillet. Add garlic and chicken. Saute over high heat for 3 minutes or until chicken is about half cooked. Give the soy sauce mixture a stir and add to chicken. Continue to saute over high heat until most of the liquid is evaporated and chicken is glazed, about 4 minutes. Remove from heat. Sprinkle with sesame seeds, peanuts and scallions. Combine before serving.

Miso Glazed Fried Chicken

I had to post this today. My parents came over for lunch yesterday, and I made this. It was absolutely delicious. It was a definite recipe rave. Red miso paste has gluten, so I used a gluten free white one and it was great. Also, I marinated the chicken for 24 hours, and it was awesome. Oh...storing leftovers...store the chicken separately from the glaze, otherwise it loses it's yummy crispiness. I served this with stir fried frozen veggies with Chinese 5 spice.

Just another reminder: make sure your soy sauce is gluten free. I use San J, but I believe that LaChoy is gluten free as well.

I got this from the Conde Nast site, and if you want to see the original recipe, please click here.

Miso-Glazed Fried Chicken

For chicken
4 skinless chicken drumettes
4 skinless chicken thighs
2 cups sake
1/2 cup mirin
1 teaspoon finely grated fresh ginger
2 cups cornstarch
About 3 cups vegetable oil for frying

For glaze
1/2 tablespoon butter
2 tablespoons finely chopped onion
1/2 teaspoon minced garlic
1/2 teaspoon finely grated fresh ginger
1/2 cup red miso
1/4 cup packed light brown sugar
2 tablespoons soy sauce
1/4 teaspoon hot mustard paste
Black pepper to taste
1 cup pineapple juice
1/2 cup ketchup

Make chicken:
Wash and pat chicken dry, then marinate in sake, mirin, and ginger in a bowl for 3 hours. Drain chicken, discarding marinade. Heavily coat 4 pieces of chicken at a time in cornstarch and fry in hot oil in a large skillet, turning occasionally, until golden and just cooked through, about 15 minutes per batch. Drain on paper towels. Cool completely, then chill, covered.

Make glaze:
Cook onion and garlic in butter in a 2-quart saucepan until softened, then add all remaining ingredients and cook, stirring, until simmering. Reduce heat and slowly simmer, stirring frequently, about 20 minutes. Purée in blender until smooth, and cool. Brush glaze on chicken before serving.

Soft Creamy Polenta w/Roasted Veggie Caponata

The original recipe is from the the Conde Nast site. They are doing an in flight meal challenge. Meaning you make the meal at home and it has to keep good for awhile at room temp, and taste good that way. This one happened to be gluten free, so I decided to try it.

This would also be great for a picnic, weeknight dinner. I would add a splash of white wine in here, but I didn't have any open. I might also do a little more marinade, and marinate the other veggies, the flavor of it was so good, I was licking the pan.



Soft Creamy Polenta with Roasted Vegetable 'Caponata'

1 medium/large portobello mushroom
1 lemon, zest & juice
2 clove garlic, peeled and minced
3 tablespoons extra virgin olive oil

1/2 cup (scant) yellow or white coarse ground 'quick' polenta
2 1/2 cup milk or water
1tablespoon salt
3-4 tablespoon Ricotta cheese (optional)
2 cloves Roasted Garlic (optional)

2 red bell pepper, roasted, peeled and seeded or use Pastene jarred (I omitted the vinegar when using the jarred)
2 other vegetables chopped, I used zucchini & summer squash
1 small red onion, diced
2 tablespoon red wine vinegar (optional)
1 can cannelli beans, drained and rinsed

Slice the portobello 1/2" thick slices. Make a paste by combining the garlic, 1 tablespoon olive oil, lemon juice, zest, and 1/2 tsp salt. Add portabellas and toss to coat and allow them to marinate, 20 minutes to one hour.

Bring the liquid up to a simmer and gradually add the polenta stirring consistently. Cook over low heat for 5 - 10 minutes. Stir in the ricotta and roasted garlic at the end, and adjust seasoning to taste. Set aside.

Slice the red peppers, and and any other veggies you are using. Heat a medium sauté pan with remaining tablespoon olive oil and sauté the onions for 4 minutes over a high heat. Add summer squash & zucchini (or other veggie), cook until lightly browned. Add mushrooms and juice, cook for 3 minutes longer.. Lower the temperature to medium. Add the roasted red peppers, beans and vinegar (if using); season to taste and remove the mixture from the pan to cool.

Spoon the vegetable mixture over the polenta and refrigerate if you will not be enjoying the meal within 5 hours. I added grated pecorino romano cheese and oregano on top. This dish would be best served at room temperature or warm.

Cheers!!!

Lemon & Shrimp Risotto

This is the photo..right before I was ready to serve it. And..that's my son, dying to sprinkle more chopped parsley on his.


I got this from epicurious.com, if you want to see the original click here. You can see how others did it.

I added pine nuts, shitake mushrooms and shrimp, and changed some quantities. And it was so good. And, dare I say, even better the next day?

LEMON & SHRIMP RISOTTO

4 cups chicken broth
2 cups water from shrimp or more chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
1 package shitake mushrooms chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 lb raw shrimp
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
1/4 cup toasted pine nuts

Boil raw shrimp until cooked, drain and cool, reserving cooking liquid. Add 2 cups to the chicken both. Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add mushrooms and cook 3 minutes more. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Stir in shrimp and toasted pine nuts.

Enjoy!!