Creamy Tuscan Garlic Chicken

My sister-in-law gave me this recipe a couple of years ago, but I just got around to making it finally!  I had it at her house and I absolutely loved it!  It's super easy, but so delicious and elegant looking if you want to impress dinner guests!  You might want to adjust it for your kiddos, I doubt they will like the green stuff floating in the sauce (spinach) or the sun-dried tomatoes!!  But I guarantee they will love the creamy cheesy sauce over some noodles!

Enjoy!

Kirsten

CREAMY TUSCAN GARLIC CHICKEN

1 1/2 lbs. boneless, skinless chicken breasts, thinly sliced

2 tablespoons olive oil

1 cup heavy cream

1/2 cup chicken broth

1 teaspoon garlic powder or 1-2 cloves fresh

1 teaspoon Italian seasoning

1/2 cup grated parmesan cheese

1 cup spinach, chopped

1/2 cup sun dried tomatoes

1) In a large skillet, add olive oil and cook chicken on medium high heat 3-5 minutes per side or until lightly browned.   Remove from pan and set aside.

2) Add heavy cream, broth, garlic, Italian seasoning and parmesan to the same pan.  Whisk over medium high heat until it starts to bubble and thicken.

3) Add the spinach and tomatoes and let simmer until the spinach starts to wilt.

4) Add the chicken back to the pan and cook until warm, just a few minutes.

5) Serve over gluten-free pasta

NOTES:

~I do heat the olive oil a bit before adding the chicken, but don't heat it too long at too high of heat or it will splatter like crazy when you add the chicken!

~I recommend using fresh garlic, and I used 3 cloves.

~For the parm, I like to use the grated kind in the green can, but you could certainly use shredded.

~I love Barilla's gluten-free pasta!  I prefer to serve this dish over spaghetti or fettucine, but you can choose your favorite noodle of course.

~I didn't chop the spinach, I just removed the stems and threw the leaves in whole.  This is personal preference, and I just didn't think the extra step was necessary!

~I did add some salt and pepper to the meat as it was cooking, and also to the sauce while it was simmering.

~If you really want to go all out, serve it with some gluten-free garlic bread! Yum!

Do-Ahead Lasagna Logs

I bought a cook book with my kids in mind.  It's called the Pillsbury Kids Cook Book (Food Fun For Boys And Girls).  It has tons of cute and yummy recipes for kids and it's written like the kids will be making the recipes!  My youngest son, who's 7, was looking through it the other day flagging recipes he wants to try.  He marked this one, so I made it for him tonight (I'm not ready to let my 7 year old hyper active son work with a large pot of boiling water, LOL).  Anyway, it was a hit with the whole family, and I love that you can freeze them individually and reheat them for a quick and easy meal.  I'm sure your family will love it too - and of course - it's gluten-free!

Enjoy!
Kirsten

DO-AHEAD LASAGNA LOGS

14 uncooked gluten-free lasagna noodles
1 egg, slightly beaten
1 - 15 oz. container ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 jar gluten-free tomato pasta sauce

1)  Fill a large saucepan about half full with water.  Heat the water over medium-high heat until boiling.  Add the lasagna noodles (whole, do not break them) and cook until done, about 7-8 minutes.  Drain them right away in a colander.

2)  While the noodles are cooking, mix the following ingredients in a small bowl: egg, ricotta cheese, mozzarella cheese, Parmesan cheese and basil leaves.  Mix well and set aside.

3)  Heat the pasta sauce in a medium saucepan until hot.  Optional:  Brown a pound of ground beef, drain fat, then add to the pasta sauce.

4)  Put the cooked noodles on the counter, being careful not to rip them.  Using a knife, spread a thin layer of the cheese mixture on each noodle, leaving about 1/2 inch at one end.  Start rolling at the other end and finish where you left the space.  Repeat until all of the noodles are filled and rolled.  Lay them seam side down.

5)  If eating right away, microwave the logs individually (or two per person) on a plate about 1 minute until the cheese starts to melt.  Add the hot pasta sauce over the top and serve.

NOTES:

~I used DeBoles Gluten Free Rice Lasagna.

~I used Organicville Tomato Basil pasta sauce.

~The original recipe called for low-fat cottage cheese, but I prefer ricotta.  You can use either.  Using ricotta makes it creamier and not so lumpy, which may be more appealing to kids!

~I cooked my noodles in two batches.  It just seemed like too much for my pot.  If you can fit all of them in one pot without overfilling it, go for it!  Just make sure they have room to move!

~Any left over logs, or if you are making them ahead to eat later or at a later date, just wrap them tightly in saran wrap and either freeze or refrigerate them.  Then just heat them individually in the microwave when you are ready to eat them, cover with sauce and you have a super quick and delicious meal!  You could also put a number of them in a baking dish, cover with the sauce and heat them in the oven until bubbly and heated through.  I would say 350 for 25-30 minutes would do it, but I haven't tried it with this recipe, so just test to make sure they are heated through.  We were in a hurry so we used the microwave for the logs and heated the sauce on the stove top.

Captain Mac

Homemade macaroni and cheese, who doesn't love that?  This is a great comfort food recipe that is made in the slow cooker!  We had lots of leftovers, and honestly, I thought it just got better and better!  Oh, and of course, it's gluten free!!

Enjoy!
Kirsten

PS: The recipe comes from my friend Cheryl Moeller's new cookbook, Creative Slow Cooker Meals.

CAPTAIN MAC

1 lb. gluten free elbow macaroni
6 oz. colby cheese, shredded
6 oz. asiago cheese, shredded
6 oz. sharp cheddar cheese, shredded
4 tablespoons butter
3/4 cup milk
2 eggs, beaten
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard

1)  Cook macaroni according to package directions until just shy of al dente.  Drain and transfer to slow cooker.  Mix in butter and cheese.

2)  In separate bowl, whisk together milk, eggs, salt, pepper and dry mustard.  Pour over macaroni.  Cover and cook on low for 2 to 3 hours.

NOTES:

~I didn't have asiago cheese, so I just used whatever I had on hand and it was delicious.  You can always mix up your cheeses depending on your taste or what you have on hand at the time!

Perfect Pizza Crusts

These pizza crusts are awesome and can be made ahead and frozen!  My husband likes them better than non-gluten-free crusts!

Enjoy!
Kirsten

PS:  This recipe comes from Cooking for Isaiah, Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals, by Silvana Nardone.

PERFECT PIZZA CRUSTS

2 cups Slivana's All-Purpose Flour, plus more for dusting (see post labeled the same for recipe)
1 package active dry yeast
1 teaspoon sugar
1 teaspoon salt
2 large egg whites, at room temperature, lightly beaten
2 tablespoons extra-virgin olive oil, plus more for brushing
3/4 cup warm water

1)  In a large bowl, whisk together the flour, yeast, sugar and salt.  Add the egg whites, olive oil and water.  Using a wooden spoon, beat until the dough pulls away from the sides of the bowl.

2)  Divide the dough into two equal pieces; place each on a lightly floured 12-inch long piece of parchment paper.  Lightly flour the top and, using your fingertips or a rolling pin, press the dough out to make a round about 1/4 inch thick.  Cover loosely with plastic wrap and let rest at room temperature for about 30 minutes.

3)  Position a rack in the bottom of the oven with a baking stone on the rack and preheat to 450F.  Working with one piece of dough at a time, slide the dough with parchment paper onto the preheated baking stone and bake unti puffy and crisp on the bottom, about 8 minutes.  Let cool on a wire rack.  Repeat with the remaining dough.

Variation:

Cornmeal Pizza Crusts

Replace the water with 3/4 cup rice milk, at room temperature, mixed with 1 teaspoon apple cider vinegar.  Use 1 3/4 cups plus 2 tablespoons Silvana's All-Purpose Flour mixed with 1/2 cup cornmeal (preferably medium grind) instead of the 2 cups flour above; mix and proceed as above.

NOTES:

~You can freeze the baked pizza crusts for up to 1 month.  Just bring them to room temperature before using.
~For the crispiest crust, use a baking stone.

Makes:  Two 8 1/2 inch pizza crusts