Archive for the ‘Main Dishes’ Category

Gluten-Free Orange Chicken

Monday, January 20th, 2014

Gluten-Free Orange Chicken from MomAdvice.com.

I love taking you all along on my journey as I discover all the deliciousness that can be created in gluten-free cooking. Today’s recipe is for a gluten-free orange chicken that will rival anything you get at your favorite Chinese restaurant, but can be prepared for your gluten-free lifestyle, made with less fat, and can be served over brown rice. The best part is how inexpensive it is to prepare and how beautifully this dish reheats.

Gluten-Free Orange Chicken from MomAdvice.com.Gluten-Free Orange Chicken from MomAdvice.com.

This project is sponsored by Walmart. Each month they challenge me with a produce-focused piece and it just so happens to be my favorite post each month. You may recall some of our past produce products: Blueberry Sangria Lemonade, my baked Strawberry Doughnuts, my easy dairy-free Peach Sorbet and our Slow Cooked Honey Crisp Apple Oatmeal…just to name a few!

The Citrus Event is happening in-stores now and Walmart asked me to help them promote their Navel Oranges this month and come up with a unique idea for using them. The best part about buying them at their store right now is they offer a 100% freshness guarantee. If you are not completely satisfied with your produce, you can just bring back your receipt and they will give you a full refund. No questions asked and no need to bring back the purchase. How awesome is that?

Gluten-Free Orange Chicken from MomAdvice.com.Gluten-Free Orange Chicken from MomAdvice.com.

I am finding gluten-free flours to be expensive. I purchased a five pound bag of Better Batter for my baking, but for something like flouring chicken, I really didn’t want to use the fancy stuff.

While browsing the baking aisle though, I noticed that they did have a Betty Crocker Rice Flour that was just $3.38 for a pound. I went ahead and got that to try for my chicken and it worked beautifully! You would have never noticed the difference in regular flour versu this flour.  I am excited to have that in our pantry now for these types of recipes.

Of course, if you aren’t gluten-free (lucky ducks!), your standard all-purpose flour will work beautifully in this dish.

Gluten-Free Orange Chicken from MomAdvice.com.

Made with freshly squeezed orange juice (approximately 3-4 oranges), this sauce is a burst of citrus that is balanced with the flavor of a little balsamic vinegar and sweetened with brown sugar.

You can use chicken tenderloins or chicken breasts to cube into 1″ cubes for your meat. I browned these in batches and then added them all back into my cast iron skillet and poured the sauce on top, just cooking until the sauce was thickened and the chicken was cooked through.

Did I mention that this was a one pot dish? Winning!

If you have a rice cooker, you can enjoy some delicious brown rice on the side, for an easy and effortless side dish.

I doubled the recipe and my family could not stop eating it. It is truly the best thing I have eaten since going gluten-free and it is a dish that will be repeated over and over in our house!  Be sure to add this to your menu planners this month- it won’t disappoint!

Gluten-Free Orange Chicken
Author: 
Recipe type: Main Dish
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy gluten-free orange chicken recipe that you can prepare at home and that can be easily doubled for a quick weeknight meal!
Ingredients
  • 2 pounds boneless chicken breasts or tenderloins, cut into 1" cubes
  • 4 tablespoons olive oil
  • 1 cup gluten-free flour (I used rice flour)
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup freshly squeezed orange juice (the juice from 3-4 navel oranges)
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons ketchup
  • 4 tablespoons brown sugar
Instructions
  1. Cut the chicken into 1” cubes. Mix together flour, salt, pepper, and seasoning (if desired), then toss the chicken in the flour mixture. Cook in oil in a large frying pan over medium heat for 3-4 minutes on each side.
  2. Meanwhile, mix together orange juice, vinegar, ketchup and brown sugar in a small bowl. Pour over cooked chicken and simmer on low for five minutes. Serve over brown rice.

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Join me in this week’s gluten-free recipe linky over at Musings of a Housewife!

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Sausage & Vegetable Frittata

Sunday, December 29th, 2013

Easy Sausage & Vegetable Frittata from MomAdvice.com.

Happy holidays, everyone! I can’t believe another new year is upon us!  Today I want to share with you an easy sausage & vegetable frittata recipe that just so happens to be both dairy-free & gluten free. This easy frittata has become my go-to dish this week as I transition into some new healthy eating habits.

First, I just want to thank you all for the kind & supportive words you shared on yesterday’s post. It helped me to reaffirm that the direction we are headed in is a good one. Change is hard, both as someone who has always had creative control and as a reader, but I am hoping these changes will bring in a whole new audience and give me some time to focus on growing our website.

I will admit that one the hardest switches for me, since giving up gluten, has been figuring out what to eat for breakfast. I am not much of a breakfast eater and every morning I would have a slice of bread smeared with peanut butter and then head to the gym. Although I picked up a loaf or two of gluten-free bread (and am considering testing out some recipes for my own),  I am still acquiring a taste for bread that tastes like cardboard. It just does to me, but I understand that I will adapt at some point!  I also have to admit that I find it a lot less filling than the whole grain toast I used to eat so I have been looking for alternatives that would jumpstart my morning without being hungry an hour later.

Easy Sausage & Vegetable Frittata-4

This frittata recipe fits the bill perfectly and I am able to use up whatever we have in our vegetable crisper to make a unique combination so I don’t get bored. The best part about this frittata though is that it reheats beautifully for those days when I am struggling to figure out what to eat in the afternoon or for a quick weeknight dinner paired with a salad. I will admit, I ate an entire one in the span of 24 hours. I feel nourished, full, and it is so easy to make.

This was the first time I used shredded sweet potatoes in a frittata. Have you ever tried that? Using the same technique as my laundry detergent recipe, you just use the cheese grater on your food processor to create shredded sweet potato hash. Although the flavor is mild, I found that it acted well as a binder with the absence of cheese in this one.

If you are cooking in a cast iron skillet (this is the inexpensive one I use- affiliate link!), you may need to cook it a tad longer. That being said, the cast iron skillet is my new best friend for fast frittatas and using it reminds me of many a morning of bacon & eggs in my Southern great-grandmother’s kitchen.

This is my new favorite dish and I am planning to make another one today- I really love it that much! I hope you love this one too!

amy_signature Easy Sausage & Vegetable Frittata

Sausage & Vegetable Frittata
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
I love this easy one pan frittata for a delicious brunch or for lunch paired with a salad. The best part is that it is a gluten-free & dairy-free treat that can be enjoyed by all! Don't be limited to these ingredients though. Check your vegetable crisper and incorporate any types of veggies (or meats) that you need to use up for a unique combination of your own.
Ingredients
  • 2 tablespoons coconut oil
  • ½ pound Italian sausage, uncooked
  • 1 small sweet potato, scrubbed and shredded (1 cup). I use my food processor for shredding these.
  • 1 red bell pepper, diced
  • 8 eggs
  • 1 teaspoon milk (or milk alternative like coconut, rice, or almond milk)
  • ½ teaspoon salt
  • 2 Roma tomatoes sliced
  • Handful of fresh Italian Parsley, chopped
Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat the oil in an oven-safe skillet over medium heat.
  3. Add the sausage, sweet potato, and red pepper and cook these four 4 minutes.
  4. Beat the eggs with the milk. Season with salt. Pour these into the skillet and cook for three minutes, stirring when first adding to combine all the ingredients.
  5. Sprinkle the frittata with fresh parsley and then arrange the tomato slices in a circular pattern on top of the eggs.
  6. Place the frittata in the oven and bake for 12-15 minutes.

Adapted from Against All Grain (affiliate)

 

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Participating for the first time in this week’s gluten-free recipe round-up on Musings of a Housewife!

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Slow Cooked Honey Crisp Apple Oatmeal

Thursday, October 10th, 2013

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

Apple season is one of my favorite produce seasons and one of my favorite snacks in the Fall months. Today I am sharing a recipe for slow cooked honeycrisp apple oatmeal that you are going to love for a warm and satisfying breakfast on these chilly Fall mornings.  The best part about all of this though, is my incredible tip for getting creamy oats that won’t burn or stick to your slow cooker.

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

I am working with Walmart and they wanted me to share with you that the Apple Fest season is in full swing at the store. You may have noticed the huge display of fun apples, apple totes, and apple treats/dips that are now displayed in your produce section.   One of the things that  you may not have noticed though is that tags on each bin of apples shares exactly what each variety of apple is perfect for- whether it be salads, baking, or just eaten fresh. I found it really helpful when choosing which apples to use in my recipes and it can be a great way to experiment with a new variety of apple you haven’t tried before.

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

Often when it comes to baking, I reach for a Granny Smith apple. When researching different varieties of apples that are best to bake with, I discovered that the Honeycrisp Apple and the McIntosh apple were both great varieties to choose when baking. I decided to put the Honeycrisp Apple to work in an overnight oatmeal recipe.

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.I admit that I have never had good success with overnight oats. The oats were usually burnt or overcooked and I always had a hard time getting my slow cooker clean after a batch.

That is why I am so excited to share with you this easy technique to create a double boiler right in your slow cooker. Find a oven-proof dish that you can place inside of your slow cooker and spray it well with a little cooking spray. Place your oatmeal ingredients right inside of the the dish and then, using a liquid measuring cup, pour water around the dish to create a water bath. It doesn’t need to be really full, just an inch or so. Set your slow cooker to LOW and you will have perfectly creamy oatmeal with no burnt spots every single time.

I can’t wait for you to try this recipe in your kitchen!

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

Slow Cooked Honey Crisp Apple Oatmeal
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe can be personalized according to your family's dietary needs or what variety of apple is on sale at the grocery store. I loved preparing this one with almond milk! Try my technique for creating your own double-boiler to get a creamier oatmeal!
Ingredients
  • 1 cup steel cut oats (NO substitutions)
  • 3½ cups milk (or milk substitute)
  • 1 Honeycrisp apple, diced
  • 2 tablespoons butter
  • 1 tablespoon ground cinnamon
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Spray your slow cooker with cooking spray. Place the steel cut oats, milk, honeycrisp apple, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar.
  2. Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).

Looking for more apple recipes? Try my Baked Apple Pie Doughnuts, my oh-so-famous Cheddar Apple Pie Dip,  add some googly eyes to them for a fun Halloween treat, or try these Simply Delicious Apple Pork Chops for an easy weeknight meal!

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Weeknight Chicken Lo Mein

Monday, September 30th, 2013

weeknight_chicken_lo_mein_1 Chinese takeout is my weakness, but it is also a budget-buster, especially as often as I would like to indulge in it. Today’s recipe is an easy Weeknight Chicken Lo Mein recipe that fills that takeout void beautifully.

I am working with Walmart and for this month’s grocery project they wanted me to share the good news that their rotisserie chickens are now on rollback pricing at just $4.98, regularly $5.98 each.

rotiserrie_chickens_1 rotiserrie_chickens_2 You may not have noticed that they offer chickens over in the cooler of your store, in front of the Deli counters. When I discovered these, I started purchasing them weekly for our favorite Weeknight Chicken Noodle and Lemon Greek Chicken Soup. There are, of course, a million recipes you can create with these, but I thought this would be perfect for my Chicken Lo Mein fix this week and wanted to show you how I create this recipe at home.

weeknight_chicken_lo_mein_3 I keep an arsenal of ingredients in our pantry and fridge for cooking our Asian dishes. You will find most of these items over in the Asian foods aisle of the store. Sesame Seed Oil, Rice Wine Vinegar, Reduced-Sodium Soy Sauce, and Oyster Sauce are all components to many of the sauces that I make in my dishes. I don’t go through fresh ginger very quickly so I love to keep a tube of this in our fridge for our dishes, like our favorite Mongolian Beef recipe!

The star of the show in this sauce is definitely the Oyster Sauce. It takes this sauce to the takeout level with just a tablespoon or two. Once you taste the sauce in this dish, I bet you will agree!

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In my Chicken Broccoli Lo Mein recipe I simply use linguine noodles for the recipe. You can definitely do this if you want or you can head to your local Asian grocery store to get the real deal. The fresh noodles in the cooler are ideal, but since I make this recipe often, I keep the dried noodles in my pantry. This package has four pounds of noodles in it… or basically one serving.

If you are wanting to experiment with different types of Asian noodles, here is a handy Asian Noodles Cooking Timetable to help figure out how long to cook the noodles. My packaging didn’t have any instructions on it so I used this timetable as a reference for my noodles.

Other than the noodles, all the other ingredients can be found at your local Walmart including an Asian stir-fry blend of shitake mushrooms and even fortune cookies and egg rolls to add an element of fun to your meal.

I hope you enjoy this faux-mein knockoff recipe of my favorite Chinese takeout dish!

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Weeknight Chicken Lo Mein
Author: 
Recipe type: Main Dish
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy weeknight chicken lo mein recipe that can be prepared with a rotisserie chicken.
Ingredients
  • 1 rotisserie chicken, cut into thin strips of meat
  • 2 teaspoons white sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons oyster sauce
  • ½ cup soy sauce
  • 1¼ cups chicken broth
  • 1 tablespoon sesame oil
  • ½ teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 12 ounces of your favorite Asian noodle or linguine (see suggestions above)
  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 8 ounces Asian stir-fry blend of mushrooms
  • 3 green onions, sliced diagonally into ½
  • inch pieces
  • snow peas or any variety of your favorite veggies that you would like to add to your stir-fry (consider what you need to use up in your fridge for this one!)
Instructions
  1. In a medium bowl, combine the chicken broth, sesame oil ground black pepper sugar, vinegar, oyster sauce, and soy sauce.
  2. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
  3. Cook the noodles according to package directions, drain and set aside.
  4. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over medium heat. Add the ginger, garlic, mushrooms, any of your other favorite stir fry veggies, and green onions. Stir fry these for 30 seconds.
  5. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

 

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Slow Cooker Pumpkin Chili

Monday, September 23rd, 2013

Slow Cooker Pumpkin Chili

Chili weather makes me oh-so-happy and today I am featuring a Pumpkin Chili recipe that you just have to try this year in your slow cooker. Yes, you heard me right, Pumpkin Chili is my new favorite chili and once you try this pumpkin chili recipe, you will be singing its praises too.

I am one of those people that gets settled into her old routines when it comes to recipes especially recipes that I just don’t think they should be fooled with. Chili is one of those types of recipes, yet, I have found myself on the hunt for fresh new pumpkin recipes and just knew that I had to try out this idea for Pumpkin Chili.

After stumbling upon a recipe, trying to take it completely apart, playing with spices, and then switching out the ingredients until they pleased me, I now have a version of Pumpkin Chili that is all my own.

Don’t be scared of the pumpkin because chances are that you won’t even notice the pumpkin flavor. No, all the flavor for this one comes from the pumpkin pie spices that are incorporated within in it. Much like my Creamy Pumpkin Pasta recipe (you MUST try that!), it just leaves everyone going, “Hmmmm…What is that?!”

Basically, when you lean in to smell the chili in your slow cooker, it will smell like pumpkin pie, but you will see chili in there and get super confused. And then it will all work itself out when you taste it, and then might be a tiny bit confusing, but then you will realize that it is perfectly genius together.

And all will be right with the world again.

I hope you enjoy this recipe as much as I have. In fact, I am making my second batch of that this week along with another batch of Slow Cooker Stuffed Green Pepper Soup, another slow cooked wonder that I highly recommend.

If you are looking for another great chili recipe, be sure to check out my White Chicken Chili for another fun variation!

Happy slow cooking, friends!

Slow Cooker Pumpkin Chili

Slow Cooker Pumpkin Chili
Author: 
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Once you try this chili, you will never make any other type of chili again. Pumpkin and pumpkin pie spice are the secret ingredients that make this chili a standout recipe and make your guests go, "Hmmm...What is that?"
Ingredients
  • 1 pound lean ground beef
  • 1 pound lean ground turkey
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (46 fluid ounce) can tomato juice
  • 1 (28 ounce) can peeled and diced tomatoes with juice
  • 1 (15 ounce) can pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon chili powder (or adjusted to your own level of heat)
  • 2 tablespoons brown sugar
Instructions
  1. In a large pot over medium heat, cook beef and ground turkey until brown; drain.
  2. Stir in onion and bell pepper and cook 5 minutes. Transfer ingredients to your slow cooker.
  3. Add in beans, tomato juice, diced tomatoes and pumpkin puree.
  4. Season with pumpkin pie spice, chili powder and sugar.
  5. Put lid on slow cooker and cook on low for 4-6 hours.
  6. Serve in bowls with a variety of your favorite toppings.

 

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Roasted Tomato Bisque

Monday, September 9th, 2013

Roasted Tomato Bisque

There is nothing like a big pot of soup and today I wanted to share with you an easy recipe for Roasted Tomato Bisque. This roasted tomato bisque recipe is so easy and can be made from those garden tomatoes that you might need to put to work in your kitchen or created with whole canned tomatoes that you can keep in your pantry.

Walmart challenged me this month to share an easy weeknight meal strategy with you. I admit that my best weeknight meal strategy is making a big pot of soup on the weekends that we can enjoy all week long. I have gotten so good at making soup that I told my husband that if this blogging gig falls through that I would open my very own little soup kitchen.

True story.

Roasted Tomato Bisque

Have you ever roasted vegetables for a soup? It adds another layer of flavor to your soup that will surprise you. This soup is packed with roasted carrots, tomatoes, and shallots. The soups depth of flavor comes from a few interesting additions that add a beautiful layering when you eat it. First, the veggies are coated in olive oil, salt, pepper, and brown sugar that adds a little sweetness and saltiness to the soup. The second addition that makes this soup so special is a little sherry that adds a real depth of flavor. The third is the finishing of just the tiniest bit of cream. If you have a dairy allergy or are looking for a vegan alternative, you could leave the soup without it or add rice milk to finish the soup.

Weeknight Meal Strategies

I wanted to dive in a little bit more about my weeknight meal strategy. You see, it rarely changes although as my kids get older it does get more challenging in the evenings with our homework and extracurricular activities. On Sunday afternoons I do all my shopping and planning for the week. I purchase a week’s worth of food and I try to plan our dishes around that week’s activities.

Here are the themes I use for menu planning although I never assign a day to them unless it is our weekly pizza night and Sunday brunch. Everything else falls into place depending on the week’s activities.

Weeknight Meal Ideas

Soup Supper

If you are looking for a little soup inspiration, here are six easy soup recipes to try, a delicious white chicken chili, and a Stuffed Green Pepper Soup that is always a slow cooker winner. Serve these with a loaf of crusty bread or find out how to make an easy big batch of toasted cheese sandwiches when cooking for a crowd.

Meat-Free Night

Here are 30 of our absolute favorite meat-free dishes that we try to create in our kitchen once a week. For a new spin on tacos, try this recipe for easy 10 minute tacos for your family.

Slow Cooker Night

I am a HUGE fan of my slow cooker and use it at least once a week. Here are a month of ideas to bookmark for slow cooker creations in your house.

Waffles/Pancake Brunch

Sundays are for brunching in our house. I love to make a variety of waffles and pancake recipes on Sunday to be frozen and eaten for weekday morning breakfasts. Now that it is Fall, our pumpkin pancakes will be in constant rotation.

Pizza Night

Have you tried making pizza dough in your bread machine? I have been making pizza dough in my bread machine for almost a decade now and our Fridays just wouldn’t be the same without our fun pizza night.

Sandwich/Burger Night

Easy dishes like sloppy joes, pulled pork sandwiches, chicken pesto burgers, and Italian beef sandwiches are just a few examples of easy sandwiches/burgers that can be easily doubled for easy lunches and dinners.

Seek And Ye Shall Find Night

It is Biblical. Sunday night you need to seek and ye shall find in the refrigerator.

 

As you plan out your week, I hope you enjoy this soup for your own weekly soup night. Of course, the best part about soup is that it is the perfect dish to share with others. Be sure to share this one with those you love because I know they will love you for it.

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Roasted Tomato Bisque
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A delicious roasted tomato bisque recipe packed with delicious roasted vegetable flavor and a hint of cream.
Ingredients
  • Two 28-ounce cans whole tomatoes, drained of their juices. If using fresh tomatoes 20-24 fresh tomatoes, washed, cored, & cut in half.
  • 1 tablespoon light brown sugar
  • 4 carrots, peeled, cut in half, and chopped into sections
  • 2 shallots, quartered
  • Salt and freshly cracked black pepper
  • 3 tablespoons unsalted butter
  • ¼ teaspoon crushed red pepper (can increase to ½ teaspoon if more spice is desired)
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons dry sherry
  • One 28-ounce can crushed tomatoes
  • 1 to 2 cups chicken stock or vegetable broth
  • ¼ cup heavy cream (or favorite milk substitute)
  • Salt & Pepper to taste
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a mixing bowl, combine the drained whole tomatoes (or fresh tomatoes), olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper.
  3. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30-35 minutes.
  4. Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes.
  5. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
  6. Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture.
  7. Add more chicken stock to adjust the consistency to how you like it.

You can find tons more strategies for meal-time planning in my first book, “The Good Life For Less!”  Grab our free weekly calendar printable for your menu planning needs!  What is your strategy for meal planning?

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Big Batch Toasted Cheese Sandwiches

Monday, September 9th, 2013

Big Batch Toasted Cheese SandwichesDid you know that it is possible to make big batches of toasted cheese sandwiches in no time flat? Today I want to share with you my secret for making a big batch of toasted cheese sandwiches in your oven which is one of my best little hostess party trick for entertaining a crowd.  You can also refer to it as your lunch lady trick. I am a little bit of both of those around here.

One of our favorite ways to entertain in the Fall months is with a big pot of soup or chili and a loaf of crusty bread or grilled cheese sandwiches. If you are entertaining a crowd, manning the griddle for a big group can take you away from really enjoying your guests and honoring a million different types of cheese or sandwich filler requests can also be overwhelming. Instead of doing that, try this strategy for toasting up your sandwiches

It is so easy that it is embarrassing to provide a recipe for you. Simply butter both slices of bread, stick your favorite cheese or add-in’s into the sandwich, cook at 450 for 6-8 minutes, flip and then cook for 6-8 more minutes. The end.

What you will get it is super HOT toasted cheese sandwiches, evenly toasted bread on the outside, and the gooey cheese inside you are after.

I hope you can give this trick a try in your kitchen!

Big Batch Toasted Cheese Sandwiches

5.0 from 2 reviews
Big Batch Toasted Cheese Sandwiches
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy way to make toasted cheese sandwiches for a crowd
Ingredients
  • 12 slices of bread
  • 6 slices cheese (choose your favorite)
  • 8 tablespoons butter
Instructions
  1. Butter each side of the bread slices with butter and place on a baking sheet.
  2. Place cheese on each slice of bread.
  3. Top with remaining bread.
  4. Bake in preheated oven for 6 to 8 minutes at 450.
  5. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.
  6. Side Note- You can double this recipe if needed!

 

 

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Slow Cooker Honey Bourbon Chicken Wings

Tuesday, August 27th, 2013

Slow Cooker Honey Bourbon Chicken Wings from MomAdvice.com.With the Fall comes all of the game time festivities and today I wanted to share a slow cooker chicken wing recipe that you can enjoy at your next game day festivity. These Slow Cooker Honey Bourbon Chicken Wings are the perfect balance of sweet and spicy and are one of my favorite game time recipes I love to share with my family.

Walmart asked me to share a fun game time recipe with you and also would love to remind you that they are a one-stop-shop for all of your game time needs. The best part, of course, is that the will price match those competitor ads for you so you can get everything you need and the best deal on it while you are there. While you are there, I wanted to showcase one of my favorite game day recipes that I love to make for our family!

Slow Cooker Honey Bourbon Chicken Wings from MomAdvice.com.Making wings taste delicious in a slow cooker can be a challenge, but my trick is to season and broil my wings for ten minutes on each side to give it that beautiful color on the skin and to make sure that the wings start out well-seasoned before being slid into your slow cooker. I love that a lot of the fat renders out of the wings too while being broiled so it is a much healthier option than frying them.

Slow Cooker Honey Bourbon Chicken Wings from MomAdvice.com.The secret is, of course, in the sauce that they are glazed in. My sauce has a mixture of soy sauce, teriyaki sauce, honey, garlic, and that bold and spicy Bourbon flavor comes from a new Sweet Baby Ray’s Kickin’ Bourbon Chicken Wing Glaze that you can find over in the condiment aisle of your store. The more of this you add to your sauce, the spicier it will be. This glaze will be thin, but will coat your wings beautifully.

Slow Cooker Honey Bourbon Chicken Wings from MomAdvice.com.The slow cooker gets a little crowded with this many wings in there so I do the ultimate slow cooker no-no and open that lid up and shift them periodically. Thanks to broiling them beforehand though, these wings will be done in two hours on high or four hours on low!

Slow Cooker Honey Bourbon Chicken Wings from MomAdvice.com.

Slow Cooker Honey Bourbon Chicken Wings
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
These wings are the perfect balance of sweet and spicy. The best part though, is that they can be created right in your slow cooker for game day entertaining!
Ingredients
  • 4 pounds chicken wings
  • 1 cup honey
  • ¼ cup soy sauce
  • ¼ cup Teriyaki sauce
  • ¼ cup Sweet Baby Ray's Kickin' Bourbon Wing Glaze
  • ⅛ cup olive oil
  • 1 clove garlic, minced
Instructions
  1. Season wings with salt & pepper. Place wings on a cookie sheet and broil for 10 minutes on each side.
  2. Transfer wings to the slow cooker.
  3. Combine all of the ingredients in a bowl or mason jar and mix well.
  4. Pour the sauce wings.
  5. Cook on high two hours or low for four hours.

Looking for more game day recipes? Check out this list of 12 Great Tailgating Delights! Looking for more slow cooker recipes? Don’t miss this One Month of Slow Cooking article with 30 recipe ideas for your family!

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Greek Quinoa Salad

Monday, August 26th, 2013

Greek Quinoa Salad from MomAdvice.com.

Labor Day festivities are just around the corner and with that comes the fun with grilling out and sharing dishes with friends. Today I wanted to share a delicious Greek Quinoa Salad that can be made with many of the veggies lurking in that backyard garden and that easily pairs with a few items you just might have in your pantry.

Walmart challenged me to create a unique dish for Labor Day and I couldn’t wait to share this one. You see, I have been going through a bit of an identity crisis since my visit with my allergist. I was advised to limit my pasta intake and it has been a hard sacrifice for me because I happen to love my pasta…and, sadly, my pasta salads are my claim to fame in the cookout world.

I’m thankful that I discovered quinoa last year because it has helped me so much with my pasta hurdle. I hope you caught my Mexican Quinoa Stuffed Bell Peppers I made last week and that handy tutorial for preparing your quinoa in the rice cooker! I have been continuing to experiment with this delicious and protein-packed ingredient for my summer cooking and couldn’t wait to pair it with some of my favorite Greek flavors. This quinoa salad proves that there are certainly some fun ways around that pasta hurdle and I doubt you will even miss your pasta after you try this!

Greek Quinoa Salad from MomAdvice.com.

The most labor-intensive part of this recipe (no pun intended!) is the chopping. It is an awful lot of chopping, but the flavors are so worth it. This Greek Quinoa Salad is filled with fresh vegetables like cucumbers, tomatoes, red peppers, and fresh parsley. The salty bites come from the Greek olives and the bites of feta cheese (optional, should you be dairy-free). The whole salad is tied together with a delicious red wine vinaigrette made even more flavorful the longer that it sits.

Greek Quinoa Salad from MomAdvice.com.This is one of those recipes that you can customize depending on what you have growing in your garden or what is on sale that week in your store. If you are shopping Walmart, be sure to bring the competing store fliers in and have them price match those produce prices for you!

I hope you enjoy this recipe and I hope it can be your very own, “claim to fame,” at your next cookout! Happy Labor Day, friends! Greek Quinoa Salad from MomAdvice.com.


Greek Quinoa Salad
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Greek Quinoa Salad has all the right flavors, colors, and textures with a light vinaigrette dressing to round it all out.
Ingredients
  • 1 lemon, zest and juice
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon dried oregano
  • 1 clove garlic, smashed and finely chopped to a paste
  • ¼ cup extra-virgin olive oil
  • 1 cup vegetable or chicken broth
  • 1 cup quinoa
  • Kosher salt and pepper
  • 2 cups red and yellow grape tomatoes, halved
  • 1 cup pitted Greek olives
  • 1 red bell pepper, diced
  • ½ cucumber, diced and seeds removed
  • Feta for sprinkling on salad (optional)
Instructions
  1. In a bowl whisk together the lemon juice, vinegar, oregano, garlic, salt, pepper, and zest from one lemon. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
  2. Rinse the quinoa in a strainer until the water runs clear.
  3. Prepare quinoa as directed above in a rice cooker or according to package directions.
  4. Transfer the cooked quinoa into a bowl, fluff with a fork and let sit for 5 minutes to cool slightly.
  5. Add the tomatoes, olives, chopped red bell pepper, chopped cucumbers and dressing and toss to coat.
  6. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
  7. Just before serving, transfer to a platter and sprinkle feta on top.

Adapted from Bobby Flay Fit

Looking for more fun cookout dishes? Be sure to check out the Best Steak Marinade in Existence, my Corn Grilled in the Husks, my Three Cheese Grilled Potatoes, and my delicious Grilled Portobello Burgers to tempt your tummy!

 

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Mexican Quinoa Stuffed Bell Peppers

Wednesday, August 14th, 2013

Mexican Quinoa Stuffed Bell Peppers

Looking for an easy recipe that is gluten-free, dairy-free, and vegan? Look no further than these Mexican Quinoa Stuffed Bell Peppers for a fun weeknight meal. You will love these bell peppers for a meatless dish that is packed with protein and very filling with just the right balance of sweetness, from the peppers, and spice from the enchilada sauce,  in this recipe.

Walmart challenged me to come up with a gluten-free dish made from their grocery aisles of ingredients. Quinoa may sound like an ingredient that you can’t find at your store, but Walmart not only sells quinoa, but they now sell a couple of varieties of quinoa on their store shelves. No need to run to a specialty market to find this ingredient anymore!

Mexican Quinoa Stuffed Bell Peppers

If you haven’t bought or prepared quinoa before, then be sure to check out my tutorial on preparing quinoa in an inexpensive rice cooker or on your stove-top. If you decide you love it as much as I do, a rice cooker makes making batches of quinoa for recipes simple.

You will find quinoa over in the rice aisle right at the top. I took a picture in our aisle to help you locate it.

Mexican Quinoa Stuffed Bell Peppers

To make these extra special, I mixed up a batch of my favorite homemade enchilda sauce for these to swim in. I love to make my own sauce because it gives me control over the amount of salt and spice in my dish. You can certainly use a jarred gluten-free enchilda sauce though If you are wanting to keep this gluten-free, be sure to read the back of the tomato sauce label or enchilada sauce label’s ingredients thoroughly before purchasing or eating. 

Unfortunately, Walmart doesn’t offer a lot of dairy-free cheese options (yet!), but you could definitely make these without cheese or head to a specialty market to pick up my favorite dairy-free shreds, Daiya Pepperjack Shreds, for an extra kick. I have been dairy-free for a year now and those happen to be my personal favorite. These peppers really don’t need the cheese though, thanks to the flavorful sauce on the bottom!

Mexican Quinoa Stuffed Bell Peppers

These peppers get a double protein punch thanks to the quinoa and the black beans in this recipe.  Roma tomatoes add a little tomato flavor and the green chilies add a little kick to to the dish. Sprinkled with a little fresh cilantro and a saucy bottom, I promise you won’t miss the meat or cheese or gluten at all!

I prepared mine with red peppers because I love their sweetness, but you can do this same preparation with any variety of pepper you love!

I hope you love these as much as me and I hope you won’t judge that I made a 9×13″ dish just for myself.

Because it is HARD being dairy-free so I have to treat myself all the time…and I do all.the.time.

You know, to get through it.

5.0 from 1 reviews
Mexican Quinoa Stuffed Bell Peppers
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
A gluten-free, dairy-free, & vegan Mexican-inspired quinoa stuffed pepper that is delicious, filling, and protein-packed.
Ingredients
  • 5 bell peppers (any color), sliced in half stem-to-tip, seeds removed
  • 1c quinoa, uncooked
  • 2 cups water or vegetable broth
  • 1 (15oz) can black beans, drained and rinsed
  • 1 small tomato, seeded and diced
  • 1 (4oz) can diced green chiles, undrained
  • Handful of chopped cilantro
  • ½ teaspoon salt
  • Pepper, to taste
  • ½-1 cup dairy-free shreds (optional)
  • 28-ounce jar of enchilada sauce (or a double batch of my homemade version, linked above)
Instructions
  1. Prepare quinoa as instructed on the box or using the method linked above for cooking in your choice of vegetable broth or water.
  2. Prepare enchilada sauce recipe (linked to above) or omit this step if using prepared enchilada sauce.
  3. Slice the peppers in half and remove the seeds. Microwave pepper halves 3-4 minutes to soften slightly.
  4. Once quinoa is cooked, add it to a mixing bowl. Stir in the rinsed black beans, tomato, green chiles and their juices, cilantro, salt and pepper (to taste).
  5. Pour enchilada sauce into a 9×13″ baking dish.
  6. Fill the peppers with the filling and then rest them in the enchilada sauce. Sprinkle with cheese if desired.
  7. Cover the pan with foil and bake at 375 degrees 30 minutes.. Remove foil and cook about 5 minutes longer. If cheese isn't melted still, turn broiler on high and cook for an additional 2 minutes.
  8. Serve peppers drizzled with enchilada sauce.

Recipe Adapted from One Lovely Life.

 

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