Category Archives: Dinner

Epic dinner fail for the win!

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So it’s been a couple years since I last blogged. Well, I’m baaaack! Quite honestly I missed it. So you ask, why did I stop? I got caught up in the what if it’s not perfect? I don’t have time to make it perfect! No one reads them anyway, right?! This is what stops so many writers from living their dream (I know I’m not alone here).

I don’t necessarily want to be a writer but blogging brings me joy, food brings me joy, and sharing those things makes me happy. So here I am, doing what I makes me happy.
So, the title… I had planned on making Balsamic Chicken tonight, and making that my returning blog post. Well, guess who forgot to take the chicken out of the freezer? Guilty as charged! I don’t like defrosting chicken in the microwave; it’s a personal preference. And the warm water thing was taking too long.

So I needed an alternative….and a fast one as it was already 6:15 pm! I thought about the good ole standby, breakfast for dinner. Yeah, been there, done that. I needed something quick and filling as I have a hungry crew. ūüí° Frittata!! That’s it, I’m going to make a frittata! It’s been a LONG time since I’ve made one. ¬†Oh, but what to put in it?

Since it’s been so long I needed a little help. So, I found a basic recipe here.¬†For my veggies I decided on onion, baby bella’s and spinach. My son asked if there was going to be meat in it so I used a package of sausage I had in the freezer.

Here’s how I made it. I put about 3 Tbsp. olive oil in my skillet over med/high heat. After it began to warm I added the diced onion and bella’s.

While they were sautéing I cooked the sausage in the microwave (all 6 from the package) and then diced them in large pieces.  I also cracked 8 eggs, added salt and pepper and lightly beat them as per the recipe.

Once the onion/bella’s were soft I added the spinach; I just added a couple handfuls. ¬†After that had cooked down I added the sausage, dried parsley and garlic powder. I gave the group a quick stir so everyone got to know each other.
Next, I poured the egg in, and as per the recipe directions gave it a stir then waited for it to pull away from the sides of the pan. After that it was into my 350 * oven for 15 minutes. Then voil√° (sort of) dinner was ready!

Yes, I have to put the oven mitt on the hot handle or I forget that it’s hot. Yes, I learned this the hard way.

So that’s it! I hope you decide to make a frittata soon as it was a big hit here. If so, please share what ingredients you used.

One last note: the recipe calls for milk. Since I’m dairy free I just left it out. So, what’s for dinner at your house?

 

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Meatloaf is my Friend

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I have never, and I mean never liked meatloaf (just ask my sister)! I’m sure it has something to do with the texture, or that it seems like a lump of meat on my plate.

I still remember my mother forcing me to eat it. And to make matters worse, she once covered a meatloaf with mashed potatoes ((shudder))! So I can honestly say, that for over 20 years, I did not eat meatloaf.

About a year ago I had an unfamiliar craving for meatloaf (no, I was not pregnant!). My curiosity got the best of me, and I decided to try and make a meatloaf I could eat.¬†¬†It had to be flavorful, make me forget I was eating a “lump of meat” and it had to be gluten and grain free.

I scoured over meat loaf recipes on the internet and was intrigued by mini-meat loaves cooked in a muffin tin. Naturally I did what any other food explorer would do, I made up my own recipe!

In hindsight I’m really lucky this worked out considering how long it had been since I had actually eaten meatloaf! Turns out I did good, as my son and husband (my hubby’s not to fond of meatloaf either) loved them and ate many!

So here’s my recipe.¬† I’ve included¬†some variations.¬† This way you won’t feel like¬†you’re eating the same meatloaf if you decide to make it 2 weeks in a row.

Mini-Meat Loaf (gluten and grain free)
2 lbs. ground beef (or meat of choice) (I only buy grass fed)
1/2 cup diced portobello mushrooms
1/2 cup diced onion (either yellow or red, not a sweet onion)
1/2 tsp salt
1/4 tsp pepper
2 eggs
3 oz cheddar cheese, cut into small cubes
Your favorite BBQ sauce
Oil to spray on your muffin tin (I use olive oil)

Preaheat oven to 375 degrees.¬† Spray your muffin tin with oil.¬† Place ground beef in a large bowl.¬† Add mushrooms, onion, salt, pepper, eggs, cheese and a little over 1/4 cup BBQ sauce.¬† Mix together well, it’s easiest to use your hands for this to ensure even distribution.¬† Fill muffin tin with meat, it’s ok if it’s a little high as they shrink a little during cooking.¬† Make a little indentation in the center of each meat loaf muffin.¬† Pour a little BBQ sauce in the indentation you’ve made.¬† raw mini meatloaf

Cook for about 15 minutes, these cook fast because they are small.  They do NOT taste good overcooked!  After they are cooked, carefully remove from muffin tin and place on serving plate (picture above).

Variations: 
For an Italian twist:
2 lbs. ground beef (or meat of choice) (I only buy grass fed)
1/2 cup diced portobello mushrooms
1/2 cup diced onion (either yellow or red, not a sweet onion)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp each dried oregano and parsley (if you have fresh I would add that about 1 1/2 tsp)
1 tsp garlic powder
2 eggs
parmesan and/or mozzarella cheese
Your favorite tomato sauce¬†(“gravy”)
Oil to spray on your muffin tin (I use olive oil)

After putting a dollop of tomato sauce on top I would also top it with a little cheese……oh the deliciousness!

For a Greek twist:
2 lbs. ground beef or 1 lb. each of ground beef and lamb, or 2 lbs ground lamb
1/2 cup diced portobello mushrooms
1/2 cup diced onion (either yellow or red, not a sweet onion)
1/2 tsp salt
1/4 tsp pepper
1 tsp  dried oregano (if you have fresh I would add that about 1 tbsp.)
2 eggs
feta cheese
Tzatziki sauce (optional)
Oil to spray on your muffin tin (I use olive oil)

Prepare using directions above.

I like to serve these with asparagus, but of course, any veggie will do.¬† What’s your favorite veggie to eat with meatloaf?¬† My kids would say peas please! So, what’s for dinner at your house?

What’s a Jew to do…?

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What’s a Jew to do when you’re gluten and grain free and you just CAN’T live without latkes for Chanukah? Traditionally you add flour to the mix, but I have discovered that they are just as tasty without.

I know what you’re thinking “They must not stay together!”

Well, I’m here to tell you they do and they have. I was so excited to have latkes I made them Tuesday night, the night before Chanukah started! So for those of you who thought your latke days were behind you, here’s my recipe:

Gluten free/Grain free Potato Latkes
4-5 medium potatoes, thoroughly scrubbed and cleaned
1/2 red onion
1tsp salt
2 eggs
Oil for frying (I use olive oil)
Applesauce or sour cream

Grate potato and onion; either using a box grater or a food processor. Place a large handful of the potato/onion mixture in a tea towel and twist/squeeze the water out. Place In a large bowl. Continue until you have done this to all the potato/onion mixture.

Add salt and eggs. Stir to combine. Coat the bottom of a pan with olive oil. Heat over medium to medium-high heat. The oil must be hot to cook the latkes properly. Add a spoonful of potato mixture to the hot oil and press down to make a patty. Depending on the size of your pan (and patty’s) you can make 3 or 4 at a time.

When the underside is brown and crispy flip your latke. Cook until this side is brown and crisp. To keep them warm place them on a wire rack on a cookie sheet in a 250 degree oven. Continue until all the potato mixture is gone. While cooking you will need to add more oil. Be sure it heats up before you add your next latke to avoid a greasy mess. Serve with applesauce or sour cream, or both!

I prefer my latkes with applesauce, my kids prefer sour cream. Surprisingly we actually had a couple leftover and they made an excellent breakfast (after heating them in a 350 degree oven).

And even with the leftovers I sadly have no photographic evidence due to my overwhelming joy over having a gluten free, grain free latke.

What’s for dinner at your house?

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Winner Winner Chicken Dinner

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WW chix dinIf you’re like me you’re always looking for a new way to prepare chicken. Let’s face it, chicken is a great lean protein, but after a while it can get really boring to eat. As a matter of fact I went through a period of almost 5 years where I didn’t eat chicken at all! I was that sick and tired of eating it. So earlier this week I was trying to decide what to prepare for dinner. I had some chicken breast tenders in the fridge (Nature’s Promise tenders were on sale when we were shopping). I started looking through my cabinets and decided to concoct a one pan meal made with the chicken, artichoke hearts, sliced black olives and diced tomatoes.

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Well, it turned out delicious! Luckily there was some leftover and believe it or not I ate it for breakfast…..yum! I decided to go with a more Mexican flavor and used Adobo in place of typical Italian herbs. This is an easy, quick, one pan meal, here’s how I did it.

WW Chicken Dinner

1 lb. chicken tenders (or diced chicken)
1 can quartered artichoke hearts, drained
1 small can sliced jalapeno infused black olives, drained
2 cans of diced tomatoes (I prefer Hunt’s no salt added)
Adobo seasoning
salt and pepper to taste

Salt and pepper the chicken breasts and sauté in a pan with coconut oil (or olive oil). Add the rest of the ingredients, stir, and simmer until hot. Adjust seasoning to taste.

I ate this with a side of smashed cauliflower and it was delicious! Let me know if you like it. What’s for dinner at your house?