Dates and Goat Cheese Wrapped in Chicken and Prosciutto

 

Today is My daughters 8^Th birthday and in honor of her, I have created this great gluten free recipe. Recently I was reading an article on line about Gluten Brain. So after reading about Gluten Brain I thought well I would give it a try and start to make only Gluten Free food in the home for my daughter, and see if this would help her improve in her reading comprehension. Well what a present surprise, we have been so happy on how well this has worked. Her grades have gone up drastically and she says she can think much more clearly. So I guess you will be sing a lot more gluten free recipes on Cooking Underwriter from now on.

 

Dates and Goat Cheese Wrapped in Chicken and Prosciutto Ingredients

6 Chicken Tenders pounded flat to the size of a chicken breast.

12 small pieces of Goat cheese with herbs about a teaspoon per chicken tender

6-8 dates chopped

1 Package of Prosciutto or bacon

12 toothpicks

 

Take Chicken tenders and beat between 2 pieces of plastic wrap.

 

Chop Dates and goat cheese.

 

 

Open Prosciutto and lay one piece flat then place chicken on top

 

 

Next sprinkle with cheese and chopped Dates.

 

Next roll up.

 

Place 1-2 tooth picks in.

Place on Cookie sheet that is lined with parchment, foil or a silpat.

Cook at 350 for 20-25 min. Watch closely can dry out easily.

Chicken Pot Pie

 

Chicken Pot Pie is another favorite comfort food and if you make it from scratch including the dough and all the vegetables it will take forever. So I like to make this quick and easy recipe when you are short on time and you just made Chicken dumplings. It so easy, because, everyone has a can of crescent rolls and with your leftover Chicken and dumplings all you need to do is make a Rue and use the sauce from Chicken and dumplings plus a cup of buttermilk and you will have a quick and easy Chicken Pot Pie.

Chicken Pot Pie Ingredients

1 container of Pillsbury Gluten Free Pie Crust rolled out according to directions

1 Cup of Buttermilk

2 Tablespoons Corn Starch Gluten Free

2 Tablespoons Butter

4 Cups leftover Gluten Free Chicken and Dumplings.

 

Melt Butter, Whisk together Corn Starch and butter then take a strainer and strain the Chicken soup left overs over the rue and make a gluten free rue.

 

Next Add Buttermilk then you will have a gravy type mixture add back in the Vegetables and chicken. Separate in four 8 oz. Ramekins.

 

Cover in pie douugh that you have cut that you have cut in squares. It does not matter if all sides are covered you must have ventilation. take left over crust and make rolls.

 

Cook in an oven at 350 degrees for to minutes.

Bon Appetite and Enjoy

 

Sheila Fretz

Chicken and/or Turkey and Dumplings

 

So today is my 50th post and my three-month Anniversary. I am so surprised how much love kindness and support all of my followers have given me. We have followers from the United States to Canada, in addition to we have followers and readers in Germany, South Korea, The Netherlands, India, United Kingdom, Poland, Russia, and a couple of other Countries. It just amazes me.

In honor of our 50th post I am going to make a fabulous dinner for you and it is so easy and delicious you to will want to make for your family and friends with your extra Turkey or chicken you have left over from the holidays. I love to make dinners and meals from previous meals, but I call them 1st Overs.

 

So as a lot of you know I had a giveaway last week with Aunt Nellie’s and one winner will be awarded with a box of goodness at the winner is Shulie from food wanderings Shulie has a fabulous cooking blog; so please go check it out! Thank you to everyone who entered. I contacted Shulie, on Sunday to let her know she won and she has decided to send it to her local homeless shelter, The DC Central Kitchen. What a wonderful Act of kindness this time of year!

 

Now to the recipe as you know I cook back to basics meals that are simple and easy. So this is a recipe that you will love me for especially after Thanksgiving and Christmas. Chicken and/or Turkey and Dumplings to me is one of the ultimate comfort foods. This is an easy recipe to use your Turkey or Chicken Leftovers from the holidays plus it makes one other meal when you are done, if you do not finish this all off. The Chicken and/or Turkey and Dumplings  you can make an easy and fast turkey pot pie the next day, which I will post on Wednesday.

Chicken and/or Turkey and Dumplings Ingredients:

1 Very Large Pealed Onion Cut in half then sliced thinly

2 Tablespoons Olive Oil

8 Pealed and Cut Carrots

4 stalks of Celery cut in half then copped into good size pieces

1 teaspoon Thyme

1 Teaspoon Garlic Powder

1 teaspoon Basil

1 teaspoon Salt

1 teaspoon Pepper

1 Bay Leaf

4 Yukon Gold Potatoes peeled and chopped into good size pieces

4 Cups Chicken Stock ( 1 Box 32 oz.)

2 Cups Water

2 Cups shredded Chicken  or Turkey

 

Dumplings

1 Cup sifted Gluten Free Bisquick

2-3 T. Buttermilk

 

Take Onion and Peel and cut in half then slice thinly and cook until caramelized.

 

Next add Celery that has been split in two then chopped into good size pieces. After you have added all Peeled and cut carrots and all spices

 

 

Add the Yukon Gold Potatoes

 

Chicken Broth and water add Chicken or Turkey Simmer on low for about an hour. Then 10 minutes before you are serving, bring soup to a boil.

 

Take your sifted Bisquick and your 2-3 Tablespoons of buttermilk and combine until sticky. Place dumplings in pot and cover for 10 minutes. They will turn out fabulous and moist.

Bon Appetite !

Enjoy

 

Sheila Fretz

Mrs Mix It’s Pear Blueberry Crumble

 

OK I know that I am supper late on this post, but because I have a giveaway until tomorrow . I kind of hesitated posting something without Aunt Nellie’s goodness but then I thought you have to have a fabulous dessert with a fabulous dinner. So here we go.

 

Pear Blueberry Crumble Ingredients

7 Pears peeled and Chopped

The zest of a lemon about 3 teaspoons

2 cups Blueberries

1 cup flour

1 cup sugar

Mrs Mix It’s Famous Crumble topping

1/4 pound butter (1 Stick)

1 ½ cups Oats

½ cup Brown sugar

3/4 cup gluten free oat flour

 

Equipment

7 or 8 ramekins 4 oz size

Pam Cooking Spray

1 Lined baking sheet with foil or silpat

 

Chop and peel pears, and  rinse blueberries and place in large bowl. Next add sugar and flour and toss until completely coated.

 

Take butter and cut into cubes add flour, oats, and sugar and take off your rings because this involves your hands to mix. Mix and knead until well mixed together it should form clumps of the crumble.

 

Take Ramekins and spray with cooking spray and equally divide the coated pears and blueberries into 7 or 8  ramekins.

 

Next Make Crumble and cover Ramekins with Crumble Topping.

Preheat oven to 350 degrees.

TIP OF THE DAY   I hold my hand around ramekin when doing this so you do not have a lot of spillage on your baking sheet.

Place in the preheated oven at 350 degrees for 40 min.

 

Let cool for about 20 min. serve warm with vanilla ice cream or whipped cream.

Enjoy ! 

Bon Appetite

Sheila Fretz

 

Pork Cops Smothered in Aunt Nellie’s Goodness Give away

 

A couple of weeks ago I was approached by Aunt Nellie’s who make the fabulous Ruby Red Beets, Ruby Red Pickled Beets and Sweet & Sour Red Cabbage to create a recipe or two and to try out their products.  I was already a fan of Aunt Nellie’s goodness and had already used their fabulous Sweet & Sour Red Cabbage on many occasions so I wanted to share this recipe with you. I make it with both baby Back Ribs or with Pork Chops and or Boneless Chicken Breasts it is just Fabulous.

Pork Cops Smothered in Aunt Nellie’s Goodness Ingredients:

1 Package of Pork chops or Baby back Ribs

½ a cup of gluten free all purpouse Flour seasoned with ½ teaspoon Salt and ½ teaspoon Pepper

3 Tablespoons Olive Oil

2 cups cut up Butternut Squash cubed

1 large onion sliced

8 Yukon Gold Potatoes peeled and cut in half

4 cups water

1 Jar of Aunt Nellie’s Sweet & Sour Red Cabbage. 

 

Dredge Meat in gluten free flour that is seasoned with salt and pepper.

In a Enameled Dutch Oven Brown the meat with half of the Olive Oil in the bottom of the pan Remove Meat. 

 

Next add the remainder of the Olive Oil and add the cubed butternut squash, Yukon gold potatoes and onions; cook until onions are caramelized.

 

 Next add back in the Meat and Smother with Aunt Nellie’s Sweet & Sour Red Cabbage. Last add water to the sides and cook at 325 degrees  for about 1 hour and a half.

Enjoy!

Bon Appetite!

Sheila Fretz

A Holiday Roast Beef

 

There are many things I love about this time of year, the decorations the food and all of the fabulous Holiday spirit. You know that there is only 54 days until Christmas! I was told that this morning at Mass. I'm like the rest of you the economy is tight and the last thing I want to think about is to go out there and shop. So this meal is great because you will get 3 different meals out of this one roast beef if you play your cards right. Which I plan to post Wednesday and Friday.

A Holiday Roast Beef

1 5-10 pound Roast Beef

5 teaspoons garlic powder

5 Tablespoons Olive Oil some for potatoes some for roast

Salt and Pepper

8 Potatoes pealed and cut

10 -15 potatoes pealed and cut

This is one of my favorite pieces of meat to buy especially during the holidays. I love to make a roast with Oven Roasted potatoes and Oven Roasted Carrots.

TIP OF THE DAY !! The easiest way to cook this is with a meat thermometer. I like the digital ones that you put in the roast prior to cooking. All Clad makes a fabulous one and there are many other company's out there that make them too.

 

Take Meat drizzle with olive oil until completely covered add Salt pepper and garlic powder until evenly coated. 

Next do the same with Potatoes and Carrots (sorry guys I forgot to take a picture of the carrots), toss until evenly coated.

 

Bake in oven covered at 325 until thermometer reads 100 degrees uncover meat and cook until it reaches 145 degrees pull out of oven and serve in 20 minutes.

Bon Appetit!

Enjoy

Sheila Fretz