Posts tagged ‘cheese’

August 16, 2015

White Chicken Chili

Original recipe can be found here: http://moneysavingmom.com/2013/12/white-chicken-chili.html It sounded pretty intriguing, is gluten-free, and with approved brands is stage 2 Feingold friendly, but I needed to adapt it to make it able to be non-dairy. Fortunately, the first note in the comments section mentioned that they made a similar recipe but without the cheese, and with the addition of corn and lime juice. Both are well liked in our house, so I’m thinking that’s the way to go.

White Chicken Chili

  • 3 cups cooked, diced chicken
  • 3 16-ounce cans Great Northern beans, drained
  • 1 8-ounce can chopped mild green chilies (use hot for a spicier version)
  • 4 cups chicken broth or stock
  • 16 ounces grated Monterey Jack cheese, divided (less works too J)
  • 1 Tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 1 can corn, drained
  • ? lime juice
  • Salt and pepper to taste, if needed

In a large sauce pan, heat oil over medium heat. Add onions and cook until translucent. Stir in garlic and remaining spices except salt and pepper.

Saute for 2-3 minutes. Add chicken, beans, chilies, broth, corn, and lime juice. Simmer over low heat for 15 minutes, stirring occasionally. Dish up dairy-free versions now, then add cheese and cook a few more minutes to melt.. or just serve with cheese on top.

Add salt and pepper to taste, if needed. Ladle into bowls and sprinkle with remaining cheese.

Advertisements
January 27, 2013

Mexican Chicken

Mexican Chicken

Ingredients
~2lbs chicken
1 jar salsa
1 can corn, drained
1 can black beans, drained & rinsed
5oz vegan cream cheese
shredded cheese (optional)
taco shells (or tortillas, or chips for dipping, or even just nothing)

Directions

Step 1 – Dump first four ingredients in crockpot.
Step 2 – Cover and cook on low for 6ish hours.
Step 3 – Shred chicken and add cream cheese (we’ve done it with anything from 2-8oz and the midpoint seems to be perfect for us)
Step 4 – Cover and continue cooking for about 30 more minutes.
Step 5 – Stir it up good, then serve on taco shells, wrapped in tortillas, on a plate to dip your chips in, whatever. It’s all yum. Add cheese if you’d like. My middle son likes it best as a filling for quesadillas the second day. If none in your house need dairy-free, you can even add the shredded cheese directly to the chicken in the crockpot and mix it in. Delicious and melty.

January 24, 2013

Loaded Potato Soup

Well, our favorite mashed potato recipe makes quite a bit, so we always have leftover. While they’re good as just mashed potatoes again the next day, I stumbled upon a recipe that uses leftover mashed potatoes to make a delicious soup here. I’ll copy our version here just to keep all our favorites in one spot for us, but it doesn’t vary terribly much from the original. It is adapted to gluten-free, but it’s definitely not casein/dairy-free. That’s not an issue for us right now because the dairy-free one is quite anti-soup. Anyway, onto the yummyness..

3 cups leftover mashed potatoes
3 cups chicken broth (we use Pacific)
1 cup milk (Silk Almond Milk is what we usually have on hand, but regular works. Check list for Feingold approval)
2 tbsp butter (Land O Lakes is what we use here)
1/4 cup any gluten-free flour
onion powder to taste
3 cloves garlic, minced
3 tsp mustard (Gulden’s/HyVee spicy brown, Annie’s Dijon)
1 cup cheddar cheese, grated (Crystal Farms)
salt and pepper to taste

Toppings:
grated cheddar cheese
crumbled bacon bits (Wellshire, or cook/crumble your own Hormel Nat Choice)
chopped cilantro

Melt the butter in a saucepan over low heat. Add the garlic and onion powder. Sautee a couple minutes. Stir in the dijon mustard. Add the flour. Stir for about a minute just to get rid of the raw flour taste. Stir in the mashed potatoes. Pour in the chicken broth and milk. Keep stirring until there are no more lumps. Cook for 10-15 minutes, occasionally stirring, until nice and thick. Add the grated cheese. Stir until the cheese is melted and incorporated into the soup. Season with salt and pepper.

Top potato soup with bacon crumbles, chopped cilantro and more grated cheese. This soup is deliciously thick, and warm, and cozy. And did I say delicious? Seriously, I’m not a soup person, but this soup.. I could eat it for days (except we never have leftovers. Which is funny, if you think of it, me wishing for leftovers of our leftover potatoes.. hehe..)

November 2, 2011

Cheesey “Au Gratin” Potatoes

Source here: http://www.melskitchencafe.com/2011/04/cheesy-au-gratin-potatoes-2.html Not the traditional au gratin, but they look delicious.

Cheesy Au Gratin Potatoes
*Serves 6-8

INGREDIENTS:
Potatoes:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour (use GF flour)
1 1/2 cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns
1/2 cup sour cream

Topping:
3 cups cornflakes, lightly crushed (go with Corn Chex)
2 tablespoons butter, melted

DIRECTIONS:
Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.

November 2, 2011

Grilled Beer & Cheese Sandwiches

Sorry kiddos, you’d get stuck with just plain ole grilled cheese. But oh my WORD, for Joshua and me this sounds droolicious: http://honestfare.com/beer-and-cheese-sandwich/ (click to see original recipe and yummy pictures)

GRILLED BEER & CHEESE SANDWICHES
Recipe
Cook + prep time: 20 minutes (assuming the bread is already made). You’ll want to eat this sandwich over a plate or even with a fork cause it gets messy! It’s great as an open-feced sandwich as well, eaten with a knife and fork.
You need:

Beer bread
Thinly sliced white onion
Some oregano
Worcestershire sauce
Salt
Black pepper
Sharp cheddar cheese
Fontina cheese
Dijon mustard

Directions

Slice onions thin and dice some fresh oregano. Set burner to medium-high heat and drizzle olive oil on pan. Add onions to pan and make sure there is enough oil to lightly coat them all. Sauté onions until they begin to wilt, then add a pinch of salt and pepper, oregano and a couple splashes of worcestershire sauce. Reduce heat to medium low and cover. Cook covered until onions become soft/carmalize (about 10 minutes). Add more worcestershire sauce to taste if you’re into it.
Spread a layer of Dijon mustard on one slice of beer bread. Place desired amount of cheese on top. Place a pile of onions on top of cheese and top with another slice of cheese and bread.
Carefully place sandwich on a pan that’s lightly greased with olive oil and butter. Grill both sides on medium low heat.

If beer bread’s not already made, here’s their recipe:

BEER BREAD
Recipe
Makes 1 loaf bread. Coating top of dough with butter before baking in optional, but really adds to the crust’s texture. Omit for vegan. Cheap beer seems to work best. I tried making it with a really hoppy Samuel Adams and it increased the bake time by about 25 minutes for some reason. The bread turned out good, but with a bit of a bitter aftertaste. Maybe just stick with a cheapo beer or something with less flavor.
You need:

3 cups all-purpose flour
1 Tablespoon baking powder
1 ½ teaspoons salt
4 Tablespoons sugar
One 12oz can or bottle of beer. (any beer)
3 tablespoons butter

Directions

Preheat oven to 375 degrees. Lightly grease a 9×5 inch loaf pan.
In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Sift well with fork. Pour in beer, stir until a stiff batter is formed, but don’t over mix (best to just use your hands). Scrape dough into prepared loaf pan.
Melt butter and brush across top of dough. This is optional (if you’re vegan), BUT it really adds to the crust. Makes it golden and crusty!
Bake for about 40 or so minutes or until a toothpick inserted into center of the loaf comes out clean.Bake time will vary with beer type.

November 2, 2011

Chicken Bacon Mac Casserole

Again, copied from 1 orange giraffe. Let’s give this a go. It looks GREAT. No measurement though? This scares me. I’ll let Joshua try to make it first, even though I think I could do it once I know how much of each to put in.

Chicken Bacon Noodle Casserole
There are no exact measurements. Make it according to your family size.
Elbow macaroni, cooked (GF noodles)
Cream of Something soup, thickened (see mix recipe below)
cheddar cheese, grated
chicken, shredded
bacon, cooked and diced
salt and pepper to taste
Combine all the ingredients in a large bowl. Mix to combine. Pour in a 13×9 inch baking dish. Cover. Bake at 350 degrees for 25-30 minutes or until bubbling.

August 28, 2011

Creamy Taco Mac

*edited 11/19/12 to update for dairy-free. This has quickly become a favorite meal.

Made this for the first time last night. It surprised me by actually being good.. even I liked it, and I don’t generally like “Mexican” food. (Quotes because I doubt this qualifies as real Mexican food either. *hehe*) We originally got it here, where she has a fairly healthy (healthier anyway) version. We switched it up a bit. We’re not scared of full-fat 😉 but we do need to make it gluten-free for the littlest. It says it serves 4, but it made it through all of us, despite Elliot snarfing up seconds as well.

CREAMY TACO MAC

Adapted from Annie’s Eats
Makes 4 Servings

Ingredients

8 oz. dry pasta (we use gluten-free elbow mac.. use your favorite shape)
1 pound ground beef
1 Tb onion powder (or to taste)
2 tsp minced garlic, jarred
1 can tomato sauce
1 pack taco seasoning
3 oz. vegan cream cheese, softened
½ cup vegan sour cream
Salt and pepper
cilantro
shredded cheddar cheese

Directions

Cook pasta according to package directions. Drain, reserving ½ cup of pasta water. Set aside. Meanwhile, in a large skillet over medium-high heat, add beef and onion powder cook until beef is no longer pink. Once meat is cooked, mix in garlic and cook for 30 seconds. Mix in tomato sauce and taco seasoning and simmer over medium heat for 5 minutes. Stir in cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 4 minutes to reduce the sauce. Turn off heat. (At this point we dish up a  thus far dairy-free helping for Elliot now, plus a helping for either seconds or leftovers for him. For the rest of it, we continue on.) Top with shredded cheddar cheese and cilantro. Cover and let it sit off the heat until the cheese melts, about 2 minutes.

August 22, 2011

Pesto Chicken

From KraftFoods.com

What You Need
1/3 cup KRAFT Shredded Mozzarella Cheese, divided
1/4 cup pesto
1/4 cup GREY POUPON Dijon Mustard
4 small boneless skinless chicken breast halves (1 lb.)
Make It

PREHEAT oven to 350°F. Mix 1/4 cup of the cheese, the pesto and mustard until well blended; set aside.

ARRANGE chicken in single layer in 13×9-inch baking dish. Spread pesto mixture evenly over chicken; sprinkle with remaining cheese.

BAKE 20 to 25 min. or until chicken is cooked through (170°F).

Result: Everyone ate it. I would have spread the pestoness on both sides happily, but there was just enough for one. This turned out to be fine since Jasper said if it had had it on both sides, there would have been “too much flavor.” Definitely will be doing this one again.

Tags: , ,
August 15, 2011

Cheesy Chicken Tot Casserole

This turned out to be a huge hit with everyone. Elliot included. He ate broccoli! Seriously. Ate it without a second thought. Pretty sure that’s the only time he’s ever eaten anything green. Need to comb through and make sure it’s gluten-free and adapt it a bit more if necessary, but this is definitely going in the rotation.

Broccoli Cheddar, Chicken and Tater Tot Casserole

Ingredients

2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups broccoli florets
2 large boneless skinless chicken breasts, cooked and shredded
1 teaspoon hot sauce (Tabasco or Chalula)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon Lawry’s Garlic Salt with Parsley
1/2 bag Ore Ida Seasoned Tater Tots, frozen
1/2 Cup shredded cheddar cheese

Directions

Preheat oven to 375 degrees F.  Place soup and milk into a large pot over medium heat.  Whisk until smooth and heated through, about 5 minutes.  Stir in broccoli and cook for 5 additional minutes to soften slightly.  Stir in chicken, hot sauce, salt, pepper and garlic seasoning.  Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray.  Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil.  Remove from oven and serve.

July 10, 2011

Steak Gorgonzola

A recipe we picked up from Hy-Vee to try out. Delicious! Joshua, Rowan, and I ate all of it, perfectly, as is. Jasper scraped the cheese off his but ate the meat afterwards. Elliot opted to pick all the cheese off.. and just eat the cheese, and maybe one or two bites of steak.

Ingredients

1 tbsp Hy-Vee canola oil, divided
2 large onions, sliced (about 4 cups)
1 tablespoon brown sugar
1/2 cup reduced-sodium beef broth
1 tablespoon Grand Selections balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 pound New York strip or sirloin steak
1/4 cup crumbled Gorgonzola or blue cheese

Directions

Heat oil in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm.

Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Grill the steaks over medium-high heat and cook until browned, 3 to 5 minutes. Turn them over and move to cooler part of the grill. Top with cheese, cover and grill until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.

Tags: , ,