Posted in Being Healthy, corn free, gluten free, soy free

Gluten-free Italian Dinner: Pesto Chicken and Tomatoes and Rice

IMG_2078Gluten-free means you can never have authentic Italian food again, right? WRONG! There’s so much more to Italian food than pasta. Here’s one of my favorite 1-pan Italian dinner bakes that hits the rights notes with the whole family.

Ingredients (in order of use):

  • 1.5 cups white rice (long grain, jasmine, basmati, whatever)
  • 1 14 oz can of diced tomatoes with Italian seasonings already included
  • 2 cups water, chicken stock, or combination (especially if you have some you just need to use up in the fridge)
  • 2 lb. chicken breast and/or thighs, skinless, boneless (roughly 4 pieces, 1 per person)
  • 1 8 oz container of pesto

NOTE: this is the semi-homemade version, as Sandra Lee might say; you can certainly make your own chicken stock, dice your own tomatoes, and blend your own herbs into pesto if you’re so inclined.

Pre-heat your oven to 350°F.

In an 8×8 or 9×9 baking dish, combine the rice, diced tomatoes, and chicken stock (or water). Put in the oven for 30 minutes.

After 30 minutes, remove and stir mixture; most of the rice will still be small and hard – don’t worry – that’s normal!

Add your four pieces of chicken. Spoon roughly equal amounts of pesto over each one – approximately 3 Tbspns – and spread to cover the chicken.

Return to oven for 30-45 minutes, depending on how large/thick your chicken pieces are.

This dish is really great for Southern American families where red rice is king; the minor change up in herb seasonings helps keep things fresh without completely blowing picking kids for a loop.

TIP: make ahead and reheat or freeze. When you thaw it out, add about 1 cup of stock or water to make sure the rice doesn’t dry out when heated in a 350°F oven for about 30- minutes (assuming thawed to room temperature.

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Posted in Cooking

Campstyle Eggs

My dad's favorite dinner for Veterans Day 2016.
My dad’s favorite dinner for Veterans Day 2016.

My dad grew up country and military, so he learned how to make something delicious out of nothing early in the life and from both his momma and his daddy – my Grannie and Papa Joe.

Between camping and hunting, Boy Scouts, and military life all using campfire cooking, a favorite campfire skillet breakfast is born: Campstyle Eggs.

Here’s the proportions for a 4-serving batch, which I made this evening for my Vietnam Veteran dad – Ed Mikell.

  • 1/2 lb breakfast sausage (Jimmy Dean Hot, one of my dad’s favorites)
  • 2 medium potatoes diced pretty small, or equivalent baby potatoes (we prefer yukon gold or red potatoes)
  • 1 small onion diced (sweet for us)
  • 1 small green bell pepper diced
  • 1 clove garlic, minced (optional and not a traditional ingredient)
  • 3 jumbo or 4 large eggs (subs: 1 cup Egg Beaters, tofu scramble)
  • 1 T milk per egg
Prep your potatoes, onions, and peppers before you start; this dish goes fast!
Prep your potatoes, onions, and peppers before you start; this dish goes fast!

Brown up the sausage on medium high heat, using your wooden cooking spoon to break it up into a fine crumble. Use a slotted spoon to remove the sausage to a paper towel, leaving all of the pork fat grease in the pan.

Drop in the potatoes, stir to coat in the pork fat grease well, and smooth into a single layer. Now leave them alone for a good 2 minutes (if diced really small) or 3 minutes (if diced a little larger) to get a light crispy golden crust on that one side. Stir gently to unstick the potatoes and roll them onto their other sides to continue cooking. I like the really small dice for this dish because you can crisp up the potatoes pretty quickly and get the whole dish done in under 20 minutes.

All the veg in the pan; all the meats waiting for their turn.

Once the potatoes have softened but may still have some crunch or bite to them still, drop in the onion and pepper to begin cooking. If you wait until the potatoes are completely and perfectly done, you’ll end up with half hard crunchy over cooked potatoes and half smushed potatoes, neither of which are desireable in the final dish.

Everything is in the pan, waiting for the eggs!
Everything is in the pan, waiting for the eggs!

While the potatoes, onions, and peppers are finishing, scramble 3 eggs with about 2 T milk; be sure to salt and pepper your egg scramble or the eggs will be bland.

 

I only had 3 large eggs, but this dish is very forgiving of amounts!
I only had 3 large eggs, but this dish is very forgiving of amounts!

When the potatoes, onions, and peppers have reached your favorite level of doneness (takes about 5 minutes for my family), add back in the sausage and stir well. Gently pour the egg/milk scramble over the whole dish and stir gently to coat everything with the egg as it is cooking. It’ll take about 1 minute for the eggs to cook and the dish to be ready to serve.

All done. It's not the prettiest thing, but it's delicious!
All done. It’s not the prettiest thing, but it’s delicious!

As soon as the egg is done to your liking (some like wet eggs, some like rubbery eggs, to each his/her own), take the pan off of the heat. This is important: do not leave the pan on the burner to “keep it warm” or you’ll overcook the egg and begin to burn the rest of the ingredients.

When we have this as a breakfast, this is it. As our dinner tonight, we enjoyed it with some local tomatoes sliced and fresh biscuits with butter and preserves.

Vegetarian/Vegan Alternative

  • Sub veggie crumbles or seitan crumbles for the sausage (will need to use an oil for the potatoes, onion, and peppers)
  • Sub tofu scramble or The Vegg Scramble for the egg