Main Dish
So everyone is jumping on the gluten free diet and I was recently asked if I could make my Buffalo Chicken Lasagna gluten free. Well my simple answer was YES! Basically I replaced the lasagna noodles with thinly sliced zucchinis! It was just that simple and the outcome was delicious and still had tons of flavor and great texture from the zucchini. My picture just does not do this justice but I promise it was really good!
INGREDIENTS
1 Tablespoon olive oil
1 1/2 pounds ground chicken
1 small onion, chopped
1 celery rib, chopped (I grated it)
1 large carrot, grated
2 garlic cloves
1 can diced tomatoes (14 1/2 ounce), drained
1 bottle buffalo wing sauce (12 ounce)
1/2 cup water
1 1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) ricotta cheese
1 3/4 cups crumbles blue cheese, divided
1/2 cup flat leaf parsley
1 egg beaten
3 cups mozzarella cheese
2 cups white cheddar cheese
5 zucchinis sliced thin, with a mandolin if possible
DIRECTIONS
Preheat oven to 350 degrees. Line your 2 baking sheets with tin foil and spray with non-stick spray. Lay the slices of zucchini on your baking sheet and roast them in your preheated oven for 15 minutes. Remove from oven and let cool. Pat dry the zucchini slices absorbing as much of the excess liquid as much as possible (this will make your lasagna watery) . In a dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot. Cook and stir until meat is no longer pink and vegetables are tender. Add garlic and cook 2 minutes longer, stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat to low and simmer for one hour.
In a medium bowl mix ricotta cheese, 3/4 cup blue cheese, parsley and egg. Spread 1 1/2 cups of sauce into greased baking dish. Make a layer of zucchini, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.
Bake covered for 20 minutes. Uncover and bake for 25 minutes longer or until bubbly and cheese is melted. Let stand for ten minutes and serve.
Enjoy,
Quick and easy meals are my favorite and this recipe is just that. I had dinner on the table within 30 minutes and we all really enjoyed it. Feel free to add a little more crushed red peppers if you want a little more heat. I also made this a little easier buy using a microwave bag of steamed broccoli to add and I served this over Basmati rice and it was the perfect compliment.
INGREDIENTS
4 Tablespoons of water
2 Tablespoons of ketchup
1 Tablespoon of soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 Tablespoon vegetable oil
1/4 cup scallions, sliced
4 cloves garlic, minced
Steamed broccoli florets
1 pound medium sized shrimp peeled, deveined and tails removed
Basmati rice
DIRECTIONS
In a bowl stir together water, ketchup, soy sauce, corn starch, honey, red pepper flakes and ground ginger. Mix well and set aside. Steam your broccoli florets and set aside. Heat vegetable oil in a large skillet over medium /high heat, add the shrimp and scallions and cook until shrimp are just starting to turn pink then add garlic, your desired amount of steamed broccoli and the sauce. Cook until the sauce is thickened and the shrimp have cooked through.
Serve over rice.
Enjoy,
This recipe comes from my friend
Ann. The moment I saw the picture and heard the description I wanted to reach right into the screen and take a bite. Ann has some fabulous recipes and I am thrilled she is willing to share them here with all of you. Maybe she will start her very own blog!!! This dish is full of flavor and I know you will
all enjoy it!!
INGREDIENTS
4 large scallions
1 medium red bell pepper
1 medium yellow bell pepper
1 large carrot
4 thin-cut skinless, boneless chicken breasts (about 5 oz each)
2 tablespoons reduced-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 teaspoon chili-garlic sauce, such as Sriracha
4 teaspoons sesame seeds
DIRECTIONS
Preheat oven to 400 degrees.
Trim the roots off the scallions, then cut the whites off about 4 inches from the bottom so you have four 4-inch pieces. Then slice each of those pieces lengthwise into quarters. Thinly slice the greens, keeping the whites & greens separate. Thinly slice the peppers. Slice the carrot into thin ribbons using a vegetable peeler.
Cut 4 pieces of heavy duty aluminum foil about 18 inches long. Place 1 piece of chicken at the center of each piece of foil. Layer the carrots on top of the chicken pieces and arrange the peppers on top of the carrots. Scatter the scallion whites on top.
In a small bowl, whisk together the soy sauce, vinegar, brown sugar, oil, and chili-garlic sauce, and drizzle about 1 tablespoon of the sauce onto each stack. Tightly seal the foil into packets, leaving several inches of space inside each packet for the chicken & vegetables to steam. Place the packets on a baking sheet & cook until the chicken is cooked through & the vegetables are tender-crisp, about 12 minutes.
Meanwhile, toast the sesame seeds in a small dry skillet over medium-high heat until they are golden and begin to pop. When the chicken is done, carefully open the packets. Use tongs to transfer the contents of each packet to a plate, then pour the accumulated juices on top. Sprinkle each portion with 1 teaspoon sesame seeds & garnish with some of the scallion greens.
Thank you Ann!!
Enjoy,
This pizza is not for the weak! This has a huge amount of flavor and a huge amount of HEAT! This would be great served on game day with good friends and a cold beer!
INGREDIENTS
olive oil
4 slices of bacon, cooked and chopped
2 jalapeños, sliced
1 shallot, sliced
1 ball of pizza dough, homemade or store bought
1/4 cup cornmeal
6 ounces of cream cheese, softened
1 1/2 cups Monterey jack cheese
SRIRACHA HONEY DRIZZLE
1/4 cup sriracha
3 Tablespoons Ketchup
1/2 Tablespoon of garlic, minced
1 1/2 tablespoon honey
2 Tablespoons low sodium soy sauce
1/2 Tablespoon of sesame oil
Mix all ingredients for drizzle together and set aside.
DIRECTIONS
Preheat the oven to 475 degrees. In a bowl combine the jalapeños and shallot with 1-2 teaspoons of olive oil.
Working on a surface that has been sprinkled with cornmeal roll your dough out into a large round (10 inches or so)
transfer to baking sheet or pizza pan. Spread the cream cheese evenly over the top leaving a small boarder around the edge. Top with jalapeño and shallots, Monterey jack cheese and cooked and crumbled bacon. Place in oven and bake for 15-20 minutes or until the crust is crisp and cooked through and cheese is melted. Just before you take the pizza out of the oven, drizzle with the sriracha sauce bake for one more minute. Remove pizza from oven and serve warm.
Enjoy,
This is such a great chicken dish. This was shared with me by Karen who is in a food group that I belong to. Karen makes some delicious dinners. I did slightly adapt it from her original recipe but that was only because I was being lazy and used a packages coleslaw mix instead of chopping up tons of veggies! I served this over Basmati rice.
INGREDIENTS
3 lbs. or so of cut up boneless, skinless chicken breasts
corn starch
olive oil
1 package of coleslaw veggie mix or your favorite veggies such as cabbage, carrots or broccoli
SAUCE INGREDIENTS
2/3 cup soy sauce
1 1/2 cups pineapple juice
4 Tablespoons brown sugar
3 Tablespoons vinegar
1/2 teaspoon dry ginger
1/2 teaspoon garlic powder
Mix sauce ingredients together and set aside
DIRECTIONS
Prepare your veggies if you are doing the shopping. Cut up the chicken into bite size pieces and mix with about two Tablespoons or so of corn starch, you want enough to cover the chicken pieces. If you are serving with rice, get your rice started as this recipe is done in no time!
Heat the oil in a large skillet over medium high heat. Add the chicken to the skillet and cook through turning as needed. Add the sauce to your chicken and stir. Let the sauce begin to caramelize and brown. Add your chopped veggies and cook until just soft. Serve over rice.
Enjoy,
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