February 12th, 2014
The setting? A private home in the island of Culebra, Puerto Rico. The view? A million dollar one.
The dining room? Comfortable, beautiful…island style.
On the table? Arroz con Pollo Puertorican style (chicken with rice).
Also on the table, a very simple Spinach Pie. One bite, and I had to have the recipe.
Back at the Delaware Beaches….it is cold, probably snow tonight and defnitely, rain tomorrow. After my own tasting….I had to share it.
SPINACH PIE – 4 Ingredients
Please note that to make this pie Gluten Free grate the parmesan cheese yourself.
1 package of frozen spinach – 10 ounces
1 block of cream cheese, 8 ounces (I bought the one with less fat.)
4 eggs
1/2 cup of grated parmesan cheese (or more, if you like)
Pre-heat oven to 350 degrees. Grease lightly a pie dish.
Let the spinach defrost and squeeze to get all the water out or as much as you can.
In a blender, put the 4 eggs, spinach, and cream cheese. If you want to add salt and pepper, please do so, but I did not. Blend and pour into a pie dish.
Place in the pre-heated oven for about 10 minutes and then sprinkle the parmesan cheese on top. The cheese will make a crust and add a delicious taste to the pie. There is no other crust. It will take another 15 to 20 minutes to be ready. You want it to look like the one on the photo.
Take it out of the oven and cut it in wedges.
Enjoy!! The pie can be eaten hot, at room temperature, or cold. You can also serve it as an appetizer. I thought you could probably make it in a rectagular glass baking dish and cut into bars if you have guests over. You know what to do now right?
NOTE: I stand corrected…..an immediate call came in from Puerto Rico….it seems that I forgot that a chopped onion was to be included in the ingredients going into the blender. Oops!! It still tasted delish!
March 12th, 2013
I really did not know that one had to have an excuse to eat meatballs. Call it National Meatball Week or Day, meatballs are one of those dishes that have been made forever. Everyone has a recipe and so do I. Come to think of it I have a few.
Converting traditional recipes to gluten free recipes is easier than you think. Nowadays, there are so many substitutions. This particular recipe called for panko bread crumbs. A company by Aleia’s makes a gluten free panko bread crumb. You can find it at most grocery stores.
The Woscestershire Sauce was gluten free and low sodium, as well. The Dijon mustard I used was Emeril’s. The ketchup I used was Heinz; no salt. And, the brown sugar could be either regular or the Splenda Brown Sugar Mix.
Hope you like it.
Pork Meatballs with BBQ Sauce
1 lb. ground pork
1/2 tbsp. olive oil
1 tsp. minced garlic
1 tbsp. minced onion or shallots
1 tbsp. Worcestershire sauce
2 eggs
1/2 cup panko bread crumbs
Salt (optional) and pepper to taste
BBQ sauce (follows)
Preheat oven to 375 degrees.
Saute garlic and onion in olive oil until nicely caramelized, about 4 minutes.
Place mixture in a large bowl and let cool for a few minutes. Add remaining ingredients and mix well.
Roll mixture into 3/4 inch meatballs and place on an ungreased cookie sheet.
Place in the oven and bake for about 20 to 25 minutes.
While they are baking make the BBQ Sauce:
1/2 cup chopped yellow onion
1 minced garlic
1 tbsp. vegetable oil
1/4 cup Worcestershire sauce
3 tbsp. brown sugar
3 tbsp. Dijon mustard
1 1/2 cups ketchup
Saute onions and garlic until golden in a large frying pan or saucepan. Add rest of the ingredients, bring to a boil and simmer 20 minutes. Cool a bit and blend in a blender until smooth. Taste it. I added a bit of apple cider vinegar…liked it better.
They say that we, Americans, eat our meatballs the wrong way. We should have the meatballs be the main event on the dish. The side dishes; pasta, rice, salad, should be just that…a side dish.
Well, I made this one my own by placing the meatballs over a coleslaw (traditional), and a mixture of veggie slaw.
Chit, Chat, & Chow!! Talk to you later…
November 28th, 2012
Moroccan food is a blend of cuisines from different nationalities. It is refined and it is very flavorful. I have had this recipe for a long time. And, every time I make it, I give a little twist. You know, a little bit of this and a little bit of that.
It calls for boneless chicken thighs. To tell you the truth, you could probably, make it with chicken breasts, but I think the dark meat gives it that extra flavor and moisture. So, here it goes.
Moroccan Boneless Chicken Thighs
4 teaspoons olive oil
1 pound skinless, boneless chicken thighs, trimmed and cut into bite size pieces
1/2 chopped fresh cilantro
1 cup figs, quartered (I used my frozen figs, but you can buy fresh ones at the supermarket. If all fails, then buy dried figs.)
1/2 cup chopped green olives
4 garlic cloves, chopped
6 tablespoons Madeira wine
3 tablespoons honey
4 tablespoons balsamic vinegar (I used Pompeian…it is gluten free.)
3/4 teaspoon coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground cardamon
Heat oil in a large nonstick skillet over medium high heat. Add chicken; cook until browned; about 10 to 12 minutes. Stir frequently.
Stir in the chopped cilantro and remaining ingredients; reduce heat to medium, and cook for about 8 to 10 minutes, stirring occasionally.
I did not garnish it, but you can do so with a few sprigs of the cilantro.
It is supposed to be served over a bed of couscous, but due to gluten allergy, the choice for that evening was mashed potatoes.
It is so easy; takes no time to assemble and cook. The flavors of the honey and vinegar give it a unique taste.
Enjoy and make it your own!!
September 9th, 2012
The dark meat has always been more economical. Dark meat aficionados will tell you that it is low in carbs, moist, and, definitely, more flavorful. The only thing is that if you do not like dark meat, then skip this post. Because this post only uses leg quarters.
I will be the first one to tell you, that my preference is the white meat. Crispy fried chicken? I’ll eat either one. Barbecued? Yes, probably, the same. You can get these leg quarters nice and brown in the oven; the combination of the stuffing and the meat will win you over.
The leg quarters are stuffed with grated zucchini, grated Swiss cheese, your own spices, homemade breadcrumbs….and I am not kidding, they are good enough to serve at a party. Oh, and so easy make too. Assemble ahead of time, place in the oven. Enjoy your company and serve.
So, if you are looking for a tasteful and delicious dish, then, read on.
Zucchini Stuffed Chicken Leg Quarters
4 large chicken quarters (there were 5 in my package)
2 cups grated zucchini (1 or 2, depending on the size)
2 cups grated Swiss Cheese (grate your own)
2 eggs
salt (use your own judgement)
Pepper (same as salt)
1/4 teaspoon of garlic powder (optional)
1 tablespoon butter, melted
Paprika
1 1/2 to 2 cups of homemade breadcrumbs. Note: To make this recipe gluten free you need to use gluten free bread. I toasted the bread and crumbled it. Depending on the size of your bread, you might have to use 3 slices. If you do not have a gluten allergy or intolerance, you may use commercially prepared stuffing.
I really don’t like to touch raw chicken with my hands, but you really need to get your fingers on this chicken. Separate the skin, gently. You want to create a pocket so the stuffing stays in place. Get your fingers in there and work it. Set them on a lightly greased baking sheet.
Pre-heat oven to 350 degrees.
In a bowl mix the rest of the ingredients; the zucchini, the grated cheese, etc. etc.
Slowly, and in small amounts start stuffing the leg quarters. You want them full, but you also want the skin to cover all the stuffing.
Do you mind the skin? It turns a beautiful color and I don’t think there would be any other way to stuff them.
Once they have been assembled, melt one tablespoon of butter and brush the top of the quarters. Then, sprinkle a little paprika on top for added color and taste.
Place in the middle of the oven and bake for about 45 minutes to 1 hour. If you want them to brown even more after cooking, just turn the broil on and give it a couple of minutes; just a couple, though.
Take them out…add your sides…and enjoy!
My sides: asparagus, new potatoes, and…..canned cranberry sauce!!
Note: This recipe doubles easily. It is one of those that you can start adding different ingredients to the stuffing, making it your own!!
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