Saturday, December 31, 2011

Thank you for 2011

Well 2011 is coming to an end. 
I wanted to just take a moment to thank all of you for making this a successful year for Mom What's For Dinner.
 This makes post 318 for the year. 
There is no recipe, tips or tricks. 
Just a Thank You.
It has been a blast!
I hope to bring you even more great gluten free recipes this next year.
Wishing you the very best New Year. Let's make 2012 the best ever! 
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Thursday, December 29, 2011

New Year Party Cocktail's and Beverages

So who drinks on New Years Eve? 2 years ago I did. I took shots with my girlfriends and ended up sick for 2 days. Now I have a little reminder pop up on my computer that says "whatever you do, don't take shots!" On New Years Eve. I enjoy serving others and walking around with a huge wine glass full of water. There is always going to be another time I can enjoy a cocktail. More power to you if you can handle it. I have a weak stomach and don't really like anything outside of a glass of wine these days. However, I am the hostess with the mostess. I love to make drinks both alcohol and non alcohol. Here is the round up of what is popular during the holiday season. 
Happy New Year! 

New Years Eve Cocktail and Drink Recipe Round Up

Wednesday, December 28, 2011

Balsamic Steak

 I am pleasing the troops with the promised Red meat at least once a week. I found this recipe and adapted it from Point-less Meals. Because red meat is supposed to be harder on the heart and body, I wanted to go with a lighter recipe. No heavy sauces tonight. There were no leftovers. Everyone loved it. It is so easy and fast so this recipe is going into our rotation. 

1/2 cup balsamic vinegar

2 T. Worcestershire sauce

2 Tablespoons dark brown sugar

3 garlic cloves, minced

2 lb. flank steak

salt and pepper
Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness.

Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain. I topped mine with sautee'd mushrooms.

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Tuesday, December 27, 2011

Cajun Chicken Pasta (gluten free)

We have a full house. My son has his girlfriend and a bunch of friends over for a movie night. Add my daughter and her friends and Randy and I. Yep, I am cooking for a crowd. What to make when you have that many people? Chicken and pasta. Thankfully my son and his friends love Spice! So I am making this Cajun Chicken Pasta dish for them. I already promised the girls some steak and mushrooms and that is just not going to work to feed everyone else. Looks like it is a 2 dinner night like usual. 
Because I don't refer often to my son on here other than "the picky boy". I am risking life and limb by posting a cute picture I got of him and his girlfriend just after dinner. 
The Picky Boy Jordan and his beautiful girlfriend Bryanna.

I adapted this scrumptious dish that everyone loved from the Pioneer Woman. The kids devoured it.
Here is what you need: 

3 whole Boneless, Skinless Chicken Breasts sliced
1 pound gluten free Linguine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley

Cook pasta according to package directions. I recommend  Quinoa gluten free Linguine.

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a fish turner or a slotted spatula.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently . Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze the pan. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. 

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley
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Monday, December 26, 2011

Roasted Potato Stacks

I hope everyone had a great Christmas! Ours has been fun and relaxing. 
We have enjoyed being back home with friends and family. 
I have stated on here many times about my love for potatoes. Anyone would be hard pressed to find a potato I don't like.  Sometimes I just want to keep it simple. This is a very simple recipe. Roasted Potato Stacks adapted from Gourmandrecipes
3 tablespoons olive oil
3 cloves garlic, minced
1 lb. Russets potatoes
Salt and pepper
1 teaspoon italian seasoning
Preheat the oven to 350F
Make the garlic oil: combine the olive oil and garlic in a small saucepan and gently warm over low heat until fragrant. Do not brown. Remove from the heat and set aside.
Peel the potatoes and thinly slice them with a mandolin.
Brush 8 muffin tins with garlic oil. 
Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil. Layer another slice of potato and brush it with the garlic oil. Repeat until it stacks up to the top of the muffin tin.
Repeat step 4 with a new muffin tin until you have a total of 8 potato stacks.
Season with salt and pepper. Sprinkle the potato stacks with the italian seasoning.
Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through.

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Sunday, December 25, 2011

Hot Buttered Rum

Merry Christmas!!!
I think all of you know by now my husband loves a good hot cozy spirit during the Holidays. Makes for a wonderful evening cozying up by the fire. I got this recipe From my friend Deborah. My Husband loves Tom and Jerry's. This is the perfect blend. You can leave out the Rum for a sweet treat for the kids. He told me not to change a thing because it is perfect. So here are the exact measurements I used. 

1/2 quart vanilla ice cream
1 stick of butter
One Cup firmly packed brown sugar
1/2 TBSP cinnamon
1/2 TBSP pumpkin pie spice

Soften the butter and ice cream
whip until creamy
add sugar and spices
This will make up the concentrate and you can store it in the fridge or freezer.

To make the hot buttered rum add:
2 TBSP buttered rum concentrate
1 cup boiling water
1 or 2 shots (depending on if you like it strong or weak) of Captain Morgan Spiced rum

Stir and serve. You can can top with whipped cream if you want it even better!

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