Quinoa Stuffed Peppers

"Life itself is the proper binge." - Julia Child

I went to dinner at my sister's house a few weeks ago and she made incredible quinoa stuffed peppers. I didn't have the ingredients to make the same recipe a few weeks later, so I made up my own. It is more of a mexican quinoa stuffed pepper, and I also cut them a little different (pictures of both types below). I encourage you to play around with ingredients and shaping your peppers, it's a lot of fun and quinoa is super versatile!

(my sister's turkey and quinoa peppers)

(my mexican quinoa stuffed peppers)

Ingredients:

1/2 diced yellow onion

1T olive oil

1/4 cup cooked pancetta (can replace with ground beef or shredded chicken)

2 cloves diced garlic

1/2T cumin

7 ounces petite cut diced tomatoes

1 cup water

1/2 cup quinoa

1 teaspoon fresh cilantro

1/2 cup cheddar cheese

1/4 cup parmesan cheese

3 bell peppers (any color, but I found red the tastiest) 

1/2 t salt

Directions:

Step 1: Preheat oven to 400F. In a large pan cook onion, cumin, olive oil, and diced garlic on med/high heat for five minutes. Add tomatoes and cook an additional 5 minutes. 

Step 2: Add water and turn heat to high, bringing the mixture to a boil. Add the quinoa and cilantro. Let cook for 10-20 minutes, depending on the recommendation of your specific type of quinoa (on the book--mine was 20 minutes). 

Step 3: Once quinoa is cooked, add pancetta, salt, and parmesan cheese. Stir thoroughly. 

Step 4: Cut your peppers to the desired shape and de-seed and remove stem. Place the peppers on a cooking sheet covered with tin foil. Fill the peppers with your cooked mixture. Cover peppers with loose tin foil and cook in oven for 25 minutes.

Step 5: Remove peppers from oven and sprinkle with cheddar cheese. Cook in oven, uncovered, for an additional 7-10 minutes, or until cheese is melted.

Serves 2-3. 

Perfect Roast Chicken

"Is this chicken, what I have, or is it fish? I know it's tuna, but it says 'Chicken of the Sea.'" - Jessica Simpson 

There's a first time for everything, and today was my first time roasting a chicken! And I must admit, it was fan-freaking-tastic! I'm struggling right now not to eat the whole darn thing in one sitting. I wasn't planning on blogging this recipe, since it was the first time I made it and usually I like to try a different ways of making things before I pronounce it "the best"--but this chicken is amazing and must be shared with the world!

Ingredients:

1 whole chicken (5-7 pounds)
4 tablespoons butter
1/2 cup white wine
*1 tablespoon chicken seasoning
1 tablespoon crushed garlic
2 cups chicken broth (gluten-free)
1 teaspoon salt
1 bag of baby carrots
1 large yellow onion

Directions:

Step 1: Preheat your oven to 425F. In a small mixing bowl, melt the butter and mix with white wine, chicken seasoning, garlic, and salt.

Step 2: Remove the giblets from the chicken and rinse the chicken thoroughly. Place in a roasting pan and gently separate the skin from the breast while still leaving the breast intact.

Step 3: Rub the butter mixture inside the chicken and underneath the skin of the chicken.  Pour the remaining mixture on the chicken.

Step 4: Cut the onion into 1/4th. Stuff the chicken with a 1/4 of the onion.  Place the rest of the onion and carrots in the basting pan. Pour the chicken broth on top of the vegetables.

Step 5: Cook the chicken for approximately 80-120 minutes, or until chicken is thoroughly cooked. Baste chicken midway through cooking.

Additional Tip: I've read online that tying the legs together also helps ensure moisture, but I didn't try this. Also, if you stuff your chicken you'll need a longer cook time. My chicken was 6 pounds and took 90 minutes to cook.

Serves 4.

*Any chicken seasoning is fine, use whatever you prefer. Mine contained garlic, onion, thyme, pepper and lemon.

Easy Ham and Cheese Omelettes

"Omelettes are not made without breaking eggs." - Maximilien Francois Robespierre

The great thing about omelettes is that you can put just about anything in them that is going bad in your fridge and it will taste great. Chopped tomatoes, stuffing, bacon, sausage, onions, peppers, whatever sounds good to you! My fiance and I have been literally eating ham all week (the one I posted earlier!) so our omelettes tonight are ham and cheese, but feel free to add your own ingredients!

Ingredients:
6 eggs
1/3 cup skim milk
1 teaspoon garlic salt
1/3 cup cubed or shredded cooked ham
1/4 cup shredded cheddar cheese
Salt and pepper to taste
2 teaspoon chopped chives
2 tablespoons margarine

Directions:

Step 1: In a large bowl add eggs, milk, and garlic salt. Whisk for at least 2 minutes.

Step 2: Using a nonstick pan (6-8 inches), heat 1T of the butter on medium heat. When the butter is completely melted, add half the egg mixture to the pan. Let it cook for about 2-3 minutes, then tilt the pan and redistribute any liquid egg mixture that is left for even cooking.

Step 3: Add half the ham, cheddar cheese, and chives to one side of the pan. Carefully fold the omelette in half. Cook for an additional minute, then flip and cook for 30-60 seconds, or until completely cooked. Salt and pepper to taste.

Step 4: Repeat all steps for 2nd omelette.

Serves 2 large omelettes. 

Honey-Pineapple Glazed Ham

"Carve a ham as if you were shaving the face of a friend." -Henry Charpentier (cook to J.D. Rockefeller)

This is an extremely easy recipe for delicious and cute ham! Enjoy!

Ingredients:

1 ham (size your choice!)

1 can of pineapple slices

1 can of maraschino cherries

1/4 cup honey

Directions:

Step 1: Drain the juice from the pineapple slices and pour into a small bowl. Mix 1/4 cup honey in with pineapple juice. Pour all over ham. 

Step 2: Using a toothpick, secure the pineapple slices and cherries to the ham (this helps keep it moist).

Step 3: Heat ham according to instructions (approx. 10 minutes per pound on 275 F). Baste every 30-40 minutes until completely cooked. 

Bacon Wrapped Water Chestnuts: The Perfect Christmas Appetizer!

"Merry Christmas, movie house! Merry Christmas, Emporium! Merry Christmas, you wonderful old Building and Loan!" - Its a Wonderful Life

Let's face it--bacon is the #1 ingredient this year. People, including me, can't get enough of it. So here is my Christmas present to all of you--the perfect appetizer featuring the perfect food--bacon! My mom made these for Christmas every year, and it was always my favorite dish.

Ingredients:

1 can whole water chesnuts 

3 tablespoons gluten-free soy sauce

1 1/2 tablespoons sugar

1 1/2 tablespoons honey

2 tablespoons chicken broth

1 tablespoon white cooking wine

1/2 teaspoon garlic salt

12 strips thin cut bacon

Directions:

1. Preheat the oven to 400F. Lay the water chestnuts in a shallow oven safe pan. 

2. In a mixing bowl add soy sauce, sugar, honey, chicken broth, wine, and garlic salt. Stir until thoroughly mixed. Pour the mixture over the water chesnuts and let them marinate for 1-2 hours.

3. Cut the bacon slices in half. Roll each water chesnut individually in a piece of bacon. Secure with a toothpick. Ladle the marinade over the top of the bacon.

4. Cook for 20 minutes. Turn oven to broil and cook an additional 5 minutes. Serve while still warm.

6-10 appetizers servings. 

Merry Cat-Mas and Happy Holidays!

(please don't call animal control on me hahaha)

Gluten-Free Stuffing (Thanksgiving or any time!)

"The only time to eat diet food is while you're waiting for the steak to cook." - Julia Child

This stuffing can be used to bake separately or within the turkey.  If you want a more southern taste, substitute half the white bread with corn bread. Happy Thanksgiving (or whatever day you decide is magically enough for stuffing!).

Ingredients:
1 loaf white gluten-free bread (I used Udis per usual!)
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup yellow onion
1 cup gluten-free chicken broth
1 1/2 teaspoons sage
5 tablespoons butter
4 tablespoons parsley
2 teaspoons salt
1 teaspoon pepper  

Directions:

Step 1: Preheat oven to 350F. Double toast each piece of bread so that they are completely dry but not burned. Rip each piece of bread into small pieces and sprinkle in 10x10 pan.

Step 2: On med-high heat cook diced carrots, onion, and celery in 2 tablespoons of butter for 20 minutes, or until soft. Drizzle cooked vegetables onto the bread. 

Step 3: In a small bowl mix chicken broth, salt, pepper, parsley, and sage.  Melt leftover 3 tablespoons of butter and mix into chicken broth. Pour mixture over bread and veggies. Gently toss all ingredients together so every piece is lightly covered with broth, but not soggy.

Step 4: Bake at 350 for 25 minutes. Best served with gravy!

Serves 6-8 sides.