Archive for What’s for Dinner?
Here’s another dish I created to use up some leftover chicken. This time it was roasted or rotisserie chicken. No leftovers at your house? You can always cook a couple chicken breasts to add to the salad. Or, make it without the chicken at all.
Greek Pasta Salad Recipe
12 oz. Gluten-Free Fusilli Pasta
1-1/2 Cups (about 9 oz.) Cooked Chicken, cut up in bite-size pieces
1-1/2 Cups (about 9 oz.) Greek Olives, pitted and cut in half
2 small Cucumbers, cut into chunks
2 medium Tomatoes, cut into wedges
6 to 8 oz. Feta cheese, crumbled
salt and pepper, added to taste
3/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
Juice of one Lemon (about 3 Tbsp)
1 garlic clove, minced
2 tsp dried Oregano
- Cook the pasta according to package instructions. (Schar Pasta directs to put the pasta into 4 quarts boiling water and boil for 8-10 minutes. When the pasta is al dente, drain the pasta and rinse with cold water.)
- Prepare the salad ingredients by cutting into bite-size pieces.
- Place the dressing ingredients in a cruet or jar with a lid, and shake it up thoroughly.
- Place the pasta and salad ingredients in a large bowl. Pour about half the dressing over it, and toss to cover evenly. Chill in the refrigerator for a couple hours, or serve at room temperature.
- Serve up the pasta salad and season to taste with extra dressing, salt and pepper.
- Quartered, marinated artichoke hearts also make a nice addition to the salad.
- For the olives, I usually buy a mix of Greek olives which includes Kalamata.
I’ve recently learned that pizza is a great way to use up leftover ingredients. I’ve been wanting to try Gluten Free Gobsmacked’s “Chebe” bread recipe for a pizza crust for a while. I use the recipe frequently for rolls and hamburger buns, but never tried it for pizza. Well, I finally did it! I baked the first pizza a little too long — pre-baked it for 15 minutes. It was crunchy. I added pizza sauce, shredded mozzarella, sliced black olives and sliced mushrooms. Although the crust was a little too crunchy, it was still tasty. My son ate two big slices, which is a lot for him.
The second pizza, I pre-baked for only 10 minutes. The crust turned out much better. I decided to use up some leftovers to make a Mexican Pizza. Instead of a traditional tomato pizza sauce, I used salsa. Then I topped it with leftover shredded chicken, black olives and a mixture of shredded cheddar and mozzarella cheese. The best part about the pizza was the fresh tomato and avocado slices. We placed them on top of the pizza after we removed the pizza from the oven. It was really nice to have the added fresh, raw vegetables on it. Perfect for a summertime pizza.
Mexican Pizza Recipe
Pizza Crust – Use your favorite or try a Cheese Bread Recipe.
1/2 Cup Salsa – Use your favorite recipe or jarred gluten-free salsa.
1 – 2 Cups Shredded Mexican Chicken
2 Cups shredded cheese (Try cheddar, Monterey Jack, and/or mozzarella.)
1/4 Cup sliced black olives
1 Avocado, sliced
1 tomato, sliced
- Pizza Crust – For the Cheese Bread recipe: Combine the ingredients in a food processor (or mixer), then turn out onto a large piece of parchment paper. Top with plastic wrap and roll or press into a 10-12″ round crust. Remove the plastic wrap and slide the crust (and parchment paper) onto a pre-heated pizza stone. For best results, I pre-baked the crust for 10 minutes.
- Remove the pizza from the oven and add your chosen ingredients. Start with spreading the salsa (or pizza sauce) on the crust. Then add the chicken, cheese, olives, jalapeños etc. Return the pizza to the oven and bake for another 8-10 minutes.
- Remove the pizza from the oven and let it cool slightly while you slice the tomato and avocado. Then, top the pizza with the avocado and tomato slices.
- Slice, serve and enjoy!
- Recipe for “Chebe” bread or Pao de Chejo from Gluten Free Gobsmacked
- Try The W.H.O.L.E. Gang‘s Quick and Easy Mexican Pizza recipe at GingerLemonGirl.com.
- For more Slightly Indulgent recipes, visit the roundup at Simply Sugar and Gluten-Free.
- You’ll find more gluten-free recipes and ideas at The Gluten-Free Homemaker’s Gluten-Free Wednesdays.
Go check it out now, so you can enter her giveaway, too! The giveaway includes Carol Fenster’s new cookbook Gluten-Free Quick & Easy, as well as GingerLemonGirl’s e-book and two 30-minute gluten-free cooking/baking coaching sessions.
And here are a few more quick and easy recipes from Celiac Family:
- Chicken Spaghetti – leftover chicken meal
- Parmesan Chicken Nuggets – a family favorite
- Broiled Parmesan Fish – great using tilapia or other white fish
- Easy Garlic Shrimp Pasta – rice noodles used to make this fast and gluten free!
Today, I am featured as a guest blogger on GingerLemonGirl.com. Carrie is hosting a 30-day series of quick and easy gluten-free meals on her site. You can find a list of the first 15 bloggers and a link to each quick and easy recipe on Monday’s post at Celiac Family. If you haven’t seen it yet, you should really take a look. There are some really good-looking recipes that you can prepare for your family in very little time at all.
Diane’s recent blog series of 30 Days to a Food Revolution is nearing the end of the 30 guest bloggers. If you’ve missed the start of the Food Revolution, you can review my introduction of it with a list of the first 15 posts. Today, you’ll find my own perspective on this healthy food revolution, as well as a recipe for making Time-Saving Chicken Kabobs, at The W.H.O.L.E. Gang. I think shish kabobs are a great choice for a healthy, fast food dinner. Here’s another recipe for kabobs using sirloin.
2-3 lbs. Beef Sirloin – cut into chunks
1 lb. Potatoes – small, white
2 Sweet Peppers (or several sweet mini-peppers) – core and seeds removed, cut into chunks
1 large sweet onion – cut into wedges
1 recipe of my Flank Steak Marinade
You’ll also need skewers. If you’re using wooden skewers over a flame, be sure to soak the skewers for at least 30 minutes before placing on the grill. That will reduce the possibility of burning the sticks.
- Cut the sirloin into 2-inch cubes and place into a large bowl or zip-style plastic bag.
- Mix the ingredients for the marinade and pour over the beef chunks. Stir or massage it in to make sure the marinade has covered all the sirloin pieces. Cover or seal and place in the refrigerator for a couple hours or even overnight.
- Once the meat has marinated, carefully skewer the chunks onto the skewers.
- Prepare the potatoes by cooking in the microwave for 6-8 minutes. If you are using large baking potatoes, cut them up into smaller pieces before cooking. The potatoes should be slightly softened by the cooking.
- Prepare the peppers and onion, and cut into large chunks.
- Skewer the vegetables by alternating with potato, onion and pepper chunks. Continue until all the food is skewered.
- Place the skewers on a moderately hot grill. Watch it carefully and turn every 3-4 minutes until it is cooked to your preference. The beef should finish cooking in 8-12 minutes, the vegetables may take a little longer.
- Using long barbecue skewers, I was able to get all the food onto two skewers.
- For serving, I removed all of the food from the skewers, and served family-style on a platter.
- Consider doing kabobs for a party. Keep all the prepared ingredients in separate bowls and let the guests skewer their own. Then, just cook them up to order on the grill.
- Ideas for alternative vegetables to grill: large mushrooms, zucchini slices, Brussels sprouts cut in half.
- We love to grill outdoors, but often I just use a grill pan on the stove. You could also use a panini grill or a large George Foreman grill.