Cold Rice Salad

Sick of mushy gluten free noodles not holding shape in pasta salad???? try RICE!

My sister made a version of this over the 4th for me and my mom, it was lovely!!!

1-2 zucchini, sliced and quartered
1 pint grape tomatoes sliced in half or quartered
red, green, yellow bell pepper cut into bite sized pcs
snap peas cut into pcs

half bottle Italian dressing

4-5 cups cooled cooked rice, brown or white, or a mix

Place veggies in dressing to marinade while rice is cooking. Just prior to serving mix with rice and add some shredded cheddar or crumbled feta if you like. Enjoy!

Jen's version of a Ceasar Salad

Another mish mash of various recipes with a touch of pure Jen thrown in......

a bag of romaine lettuce
fresh shredded parmesan cheese

Dressing:
2-3 tsp chopped garlic
1 (ish) tbsp Dijon mustard
2 (ish) tbsp lemon juice
1-2 tsp Mediterranean Pesto (made with back olives, anchovy, and a bunch of other stuff) could probably just throw in some black olives and anchovies, but I didn't have anchovies.....
1-2 tsp capers
1/4 cup olive oil
1 pc GF bread toasted, almost burnt, really really dry!!! crumbled up

dump all the ingredients for the dressing in a food processor and give it a whirl until everything is good and mixed up and chopped real fine. I had to add a smidge of water as it was a bit thick, maybe a tsp or so of water......

Toss that with the romaine and fresh parmesan and enjoy. The kids came back for seconds, and there wasn't enough for Sean and I.........

Sauteed mushrooms

This was like eating the yummiest mushroom ever. Even Charles agreed they were good!!! Although next time, I will just use all portabello and forget the white mushrooms, the white were good, but the portabello was just divine!!!

Saute about 2-3 cups cubed or quartered (depending on how big of mushrooms you use) in a tbsp (or so) butter with about 1-2 cloves garlic on high heat. Salt and pepper to taste while cooking.....

When mushrooms start to look tender add about a cup or so of white wine. I happened to have a bottle of Pinot Grigio open, and so that is what I used tonight. Usually I use a Chardonnay when cooking, but now I don't think it matters.

Anyway.........simmer on med. low heat until all the wine is evaporated. Took about 20 minutes maybe. I left a bit of sauce in the pan, and put the lid on to keep warm until the rest of the meal was done, then jsut reheat it right before serving and cooked off the last bit of liqud.

so ok....here is the list of ingredients.

2-3 cups mushrooms cut into bite sized pcs.
1-2 tbsp butter
1-2 cloves garlic
salt and pepper
1 cup white wine

Creamed potatoes

1/4 to 1/3 cup cream cheese, softened
1 cup milk
1/4-1/3 cup grated parmesan cheese
2-3 tbsp fresh snipped chives
1 cup sharp cheddar cheese
1 bag sliced potatoes (about 3 1/2 cups sliced potato)


Preheat oven to 350. Place half of the potatoes in a buttered casserole dish.

Wisk the cream cheese and milk until smooth, add rest of ingredients, pour half this sauce over half the potatoes in casserole. Layer rest of potato over that and pour remainder of sauce on top. Sprinkle with salt and pepper to taste. Bake for 20-30 minutes in preheated 350 oven until hot and bubbly.

The boys loved this, no leftovers at all!!!

Pineapple Cranberry Salad

1 8oz can crushed pineapple
2 (4 serv.) pkgs OR 1 (8serv) Raspberry Jello
1 can whole cranberry sauce
1 medium apple, cored and chopped
1/2 cup chopped pecans (or walnuts)

Drain pineapple, saving juice. Add enough cold water to juice to make 2 cups.

Heat to a boil and add dry Jello mix, stir until dissolved. Add cranberry sauce, stir till blended. Refridgerate 1.5 to 2 hours until just starting to thicken.

stir in pineapple, apple and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refridgerate 4 hours or until firm, inmold onto serving plate. Store in fridge till serving time.

Obviously, you can also just toss this all in a pretty bowl if you dont have a mold, or just don't want to fool with it.

Actually this recipe came from my mother in law!!!! A couple years ago...it's purty tasty, I think I shall be making it for Christmas Bunco!!!

Roasted Potato Salad

red potatoes
hard boiled eggs, sliced
crumbled, fried bacon pcs.
sliced green onion
mayo

Cleaned, and cut potatoes into bite sized pieces, toss with a bit of olive oil and salt and pepper. Place in oven until tender. (the time and temp I didn't put down because I usually have something else in the oven, like today I was pre baking ribs at 250 all day, so I put the potatoes in for about 2 hours)

Anyway.... toss everything together in a large bowl and enjoy, I'm sorry I don't have measurements, but it is just one of those things I throw together with however much I have or however much I need.

Sean prefers this warm, but it is good cold also, so whatever you prefer. If you do want it cold, I would suggest cooling the potatoes before mxing it with everything else, or the mayo will soak in as it cools and you will need to add more before serving.

Spinach, mushroom, artichoke thing...

2-3 cups sliced baby portabella mushrooms
1 pkg frozen chopped spinach (thawed)
1 can quartered artichoke hearts
1 cup croutons (I use failed GF bread, and turn that into croutons)
1-2 tsp chopped fresh garlic (I use the refrigerated jr stuff that is pre-chopped)
1-2 tbsp butter

1/2 cup fresh grated romano
1 cup shredded mozzerella

2 eggs
1/2 cup milk

Saute mushrooms and garlic in butter, add croutons, spinach, artichokes and cheeses. Spoon into a buttered casserole dish. Beat eggs and milk, pour over vegetable mixture.

The oven was in use, so I threw this in the microwave for about 6 minutes (I think). Anyway, just cook it until the eggs are set. It was really yummy!!! To make this a main dish, you could easily add chicken.

Corn, Black Bean Salsa and Chicken Taco's

Today is one of those days. Will start running in about 45 minutes (4:30) and won't be back home until 7:30ish. And of course I need to feed hooligans when we get home and try to have them in bed by 9pm. SO...it is another crockpot day, only this time it is for chicken taco's.

Corn Black Bean Salsa

1 can black beans
1 can corn
1 can diced tomato (you can use on of the flavored ones too, most of them would work)
(Rotel works great in this also, if you want it to have a kick!)
a dash of olive oil
about 1/2 cup of red wine vinegar
some granulated garlic
black pepper
chives, fresh or dedydrated

Drain and rinse the beans until clear water runs through colander. Dump corn and tomato all in same colander to drain. Dump all that in a bowl. Add the chives, whatever looks good to you, ad a couple sprinkles of garlic and black pepper, a dash of olive oil and the red wine vinegar. Stir it all together and refridgerate.

**You can make this even easier by adding red wine vinegarette salad dressing instead of the oil and vinegar.

Is yummy good served with tortilla chips, as a salad dressing or just by the spoonful. Also is yummy to add avocado. Or mix with guacamole.

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Chicken Taco's

1+ lbs chicken breasts
1 pkg McCormick chicken taco seasoning mix ( or any of thier taco mixes)
1 small can of tomato sauce
1 can of water

Throw it all in the crockpot and turn on high for 3-4 hours, low if longer. Once again shred up the meat and serve it in tortilla's or on a salad or tortilla chips (like nacho's). Serve with black olives, sour cream, cheese, tomatoes, lettuce, etc....etc.....whatever floats your boat.

**Most corn tortilla's are gluten free, and there are some pretty good brown rice tortillas made by Food for Life.

Sorry no pic of the chicken. Came home from soccer to find a whole in the wall in the hallway. Two boys will be grounded for quite some time. Anyway....such is life in a testosterone infested home.