Crispy Cheddar Chicken gluten free of course

 Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts 

2 sleeves gluten free Ritz style crackers 

1/8 teaspoon pepper 

3 cups cheddar cheese, grated

1/2 teaspoon paprika 

1/4c parmesan cheese 

1tsp garlic powder

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the cheeses and cracker crumbs into 2 separate small pans. Toss the garlic powder, paprika and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the cheese Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. . Cover the pan with tin foil and bake at 400 degrees for 35 minutes.

Cheezy Breakfast Enchiladas -gluten free of course

 I used to love breakfast burritos. I'm sure you have also discovered they aren't as portable as a gluten free product. They tend to crumble, not roll up, etc. I found a recipe and of course had to adapt it to my own tastes. I wasn't a fan of their seasonings. This is what I have come up with. It is so easy and yummy. They even look sort of fancy so you could serve them to company. However this is not rocket science, use more cheese if you would like. Use bacon or sausage instead of ham. You get the idea...make it your own. 

Cheezy Breakfast Enchiladas

*these will need to rest in the fridge for 8 hours so plan accordingly

• 2 C Diced ham (check the label)
• 1/2 cup finely diced onion (I used frozen)
• 8-12 white corn tortillias (I used Mission)
• 2 C shredded cheese, use your favorite
• 6 large eggs
• 1/4 tsp paprika
• 1/4 tsp pepper

Sprinkle cooked ham and onions evenly down the center of each tortilla (or at least try to). Top each with 2 tablespoons shredded cheese. Roll up tortillas and place, seam sides down, in a lightly greased 9 x 9 in. baking dish.

Whisk together eggs, pepper and paprika. Pour mixture evenly over tortillas.

Cover and chill at least eight hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.

Cover the baking dish in foil and bake at 350°F for 20 minutes; uncover and bake 15 minutes. Sprinkle remaining cheese over top and bake three to four more minutes, or until cheese melts. Let it cool for 10 minutes before serving.

Southwest Chicken on the Spot

Southwest Chicken on the Spot

4 skinless, boneless chicken breast halves (about 1 1/3 pounds total), fresh or frozen

1 teaspoon olive oil

1 large green bell pepper

1 large red bell pepper

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon bottled minced garlic

1/2 cup frozen chopped onions

1 can (14 oz.) crushed or diced tomatoes

1/3 cup bottled salsa

2/3 cup fat-free chicken broth or water

1 cup instant rice

1 can (15 oz.) black beans

1/2 cup shredded Cheddar, Monterrey Jack or Mexican blend cheese

If the chicken is frozen, run hot water over it so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.

Heat the oil over medium-high heat in a 12-inch nonstick skillet that has a lid. Slice the chicken (fresh or partially defrosted) into 1 inch strips, adding them to the skillet as you slice. Seed both the bell peppers and cut into 1 inch strips, adding them to the skillet as you cut.

Stir the chili powder and cumin into the chicken and peppers and continue to cook for 3 minutes, stirring from time to time. Add the garlic, onions, tomatoes with their juice, salsa, and chicken broth. Cover the skillet and bring the mixture to a boil.

When the liquid boils, add the rice and stir well. Cover the skillet, reduce the heat to medium, and cook for 5 minutes. Meanwhile, rinse and drain the beans.

When the rice has absorbed the broth, remove the skillet from the heat, stir in the beans, and sprinkle evenly with the cheese. Cover and let the dish rest for 2 minutes until the cheese melts, or until you are ready to serve.

Serves 4.

Creamy Broccoli Cheese Soup

Creamy Broccoli Cheese Soup
1 Tbsp butter
1/4c onion, chopped
1 32 oz Box chicken broth
1 pound broccoli florets
1 tsp Pepper
1 tsp garlic powder
1 1/2 C Milk
2 T. Corn Starch (thickener)
8oz. Velveeta cheese

In 3 qt sauce pan, saute onion in butter over low heat until softened but
not brown, about 3 minutes.
Add chicken broth and bring to a boil. Add broccoli, pepper, garlic powder and
reduce heat to low and cook covered til soft, about 15 minutes.
Add milk and Velveeta and heat through; do not boil. Slowly sprinkle in corn starch (or mix with a small amount of water and pour in to lessen your chance of getting lumps and bumps in your soup)
and stir until thick. Serve hot!


I know, I know.....I haven't posted in FOREVER. Well it turns out that you are only allowed so many pictures on your blog. I had reached my limit, so I had to go back and remove some pics before I could post anything. UGH!! So I guess I will cut my pictures per post to one or none.....sadness!! So here is a little soup recipe to warm you up in this chilly weather!! Enjoy.

-Jessica

Cheezy Chicken Tortilla Soup

   

      A co-worker recently brought in this amazing smelling soup for her lunch. I requested the recipe because it smelled SO good. I was excited to give the recipe a try. You know me though...I just can't make a recipe "as is". I have to make it my own. ha So I added more cheese, and spices, and tomato, and black beans......well you get the idea. I changed it! It is super yummy! I hope you like it too.

Cheezy Chicken Tortilla Soup

1 32 oz. Box of Chicken Stock.
1 14 oz. Can Petite Diced Tomatoes
1 10 oz. Can Rotel (mild)
1 8oz. Can Rotel Tomato Sauce (mild)
3/4 tsp. Coumin
1/8 tsp. Black Pepper
2 T. Minced Onion
1/4 tsp. Chili Powder
1 package (2-3) Chicken Breasts cooked and diced
1 can Black Beans, drained and rinsed.
8 oz. Velveeta
1/2 C. Shredded Cheese

Combine all of the ingredients (except velveeta, beans, and shredded cheese) and simmer for 1-2 hours. Add Velveeta, beans, and shredded cheese stir until melted completely and simmer for another 30-40 min.  Serve over tortilla chips.

This soup is SO good and would also be great for putting in the crock pot! I can't wait to take my leftovers for lunch tomorrow!! YUMMERS!

-Jessica

Product Review: Crunchmaster Cheezy Crisps & Grammy Crisps

     Without further adieu.....my product review for the New Crunchmaster products!!! I have been trying to find a free moment to sit down and write the review for these. I have FINALLY found a chunk of time to do it....so I had better get this posted before someone decides I need to be doing something else! ha

     Crunchmaster was kind enough to send me a review box that contained their two new products. Cheezy Crisps and Grammy Crisps. I was more excited than a kid at Christmas when the UPS man brought the box. Some of you may have caught my picture of the box on the USASillyYaks facebook page. I have been looking forward to these products for MONTHS now!! I have been so excited. I used to LOVE cheesey crackers back in my gluten filled days (Cheez-its, goldfish, etc). So I could not wait to tear into the boxes and get started. Here is what I thought........

 

     I think that these are an OK product. I think they could be better. I was envisioning a cheese cracker more like a cheez-it or a goldfish....puffy, crunchy, with baked in cheese. Cheezy Crisps are ok, but they are more of a rice cracker with cheese dusted on the outside. That product can already be found in the gluten free market, granted it isn't in a triangle shape...but it's mostly the same taste. I was really hoping for a bolder cheese tasted that was baked into the cracker.

     To sum it up...these are ok. I may buy them but I probably won't crave them.

Now on to the Grammy Crisps...............

 



     Again, I was super excited about this product. I used to LOVE the cinnamon and sugar graham crackers. So I was very excited to give this a try. I'm also a HUGE fan of the Cinnamon Chex. However, again, I really think that the Crunchmaster product fell through with the flavor. It seems like the flavor is just sort of dusted on the outside, so it was like a rice cracker with a small amount of cinnamon and sugar on the outside. The flavor wasn't strong enough for me.
     I didn't hate it. I probably won't crave it either though.....

I really hope that Crunchmaster goes back and amps up the flavors on these two products. They have great potential and would really fill a needed niche. Those are just MY thoughts on the product....if you have tried them leave me a note and let me know what YOU thought.

-Jessica

Mac N Cheese and the Christening of my Beautiful Vintage Pink Pyrex

    I asked for some suggestions on what recipe I should make to christen my new pink Pyrex. One reader suggested some Mac N Cheese. I thought that was a GREAT idea!! So tonight I whipped up a recipe that was passed from my Dad's Mother down to My Mom and then on to ME. I grew up on this Mac N Cheese. It is pretty amazing and was easily converted to gluten free when I was diagnosed.

Macaroni and Cheese - gluten free

2 C. Gluten Free Pasta
2 C. Milk
2 Eggs
1 1/2 C Velveeta
1/4 C. Margarine
1/2 tsp. Minced Onion
1/8 tsp. Pepper
1/4 tsp. Paprika
1 tsp. Parsley Flakes

Pre-heat the oven to 350 degrees. Cook the pasta according to the directions on the package. Drain and pour into a baking dish sprayed with cooking spray. In a small sauce pan whisk the eggs into the milk. Add margarine, cheese, pepper and minced onions. Heat over low heat until cheese and butter are melted. Add paprika and parsley to the liquid mixture. Stir and then pour into the baking dish with the pasta. Toss to coat and then bake uncovered for 50 minutes at 350 degrees. Remove from the oven and allow the dish to set for 5-10 min. before serving. Serve hot.

Cook your favorite gf pasta according to the package directions

Place the pasta into your baking dish that has been sprayed with cooking spray.

Whisk the milk and eggs together. Add the cheese, pepper, minced onion and butter. Heat on very low until cheese and butter are melted. Don't cook at too high of a heat or you will cook the eggs.

When the cheese and butter are melted add the parsley and paprika.

Bake at 350 degrees for 50 minutes

Yummmmmmm

Beautiful pink Pyrex and amazingly yummy Mac N Cheese. Two great things!!

I hope you enjoy my family recipe of Mac N Cheese. I happen to think it's amazing. Enjoy!

-Jessica

Cheese Enchiladas

     I LOVE recipes that are super easy to make and come out tasting like you spent hours in the kitchen. This is one of those. You can wow your family with minimal effort with these cheese enchiladas. I'm a fan of all things cheese so these are perfect for my tastes and I'm also a fan of Mexican Food. Mmmmm Two of my loves combined! Serve these with some rice and beans for a yummy dinner. If you are feeling extra fancy you can throw in a can of cooked chicken and make them Chicken Enchiladas!!

Cheese Enchiladas
4c Cheese (cheddar, Monterey jack, or a combo of both)
1 c. Sour Cream
1 small onion finely diced
¼ c. Minced Parsley
¼ tsp pepper

1 packet of McCormick enchilada seasoning, prepare as directed on the label OR 1
can Old El Paso Enchilada Sauce (read the labels because as soon as I post this the info. is out of date) OR you can even easily make your own (you will need about 2-3 Cups of sauce)

Big Package of Mission Corn Tortillas (36 at least)

Mix the first 6 ingredients in a small bowl. Warm the corn tortillas under a wet
paper towel in the microwave for about 35 seconds. Only warm 10 at a time. Place
a heaping tablespoon of filling onto the warm tortilla and roll. Put into a
greased 9x 13 pan with the seam side down. Pour enchilada sauce over the tops of
the enchiladas. Bake for about 20-30 min. at 350 deg. If you want, top with more cheese and
bake for another 5-10 min.

Optional Garnish: Lettuce, sour cream, olives

Mix the filling ingredients.

Place some filling on a warmed tortilla.

Roll the tortilla and place seam side down in a 9x13 pan sprayed with cooking spray.

Continue filling and rolling until your pan is full.

Pour the enchilada sauce over the top. Make sure that everything is coated with sauce. Bake at 350 for 35 minutes.  Top with cheese and bake for another 5-10 min. or until cheese is melted.

Enjoy the cheesy yummy goodness!!

-Jessica

Mozzarella Cheese Bites-gluten free style

     You all know about my Pinterest obsession. I had run across a picture of cheese balls the other day. However they didn't really have a recipe and I don't believe they were gluten free. However, it inspired me to attempt to create some gluten free cheese bites (I call them bites because they didn't really keep their ball shape).
     I started with some mozzarella string cheese. I cut that into pieces, and then threw them into the freezer until they were solid. Dipped them into some egg, and then into a bread crumb mixture that I created. Into the oven to get melty and then into the tummy!! Mmmmmm They were GOOD! The only problem was...some of them spread out instead of staying rounded. I'm not sure why some did and some didn't. I'm guessing that I wasn't exact in my cutting of the cheese sticks...some pieces bigger and some smaller. Oh well, they all tasted good. Some just weren't as "pretty" as others.

Mozzarella Cheese Bites

4 Sticks of Mozzarella String Cheese, cut into pieces and frozen
1 Slice of Udi's bread
2 T. Parmesan Cheese
1/4 tsp. Garlic Powder
1 tsp. Italian Seasoning Blend
1 egg, beaten

Pre-heat oven to 375 deg. In a small food processor break the piece of bread down into bread crumbs. Add the Parmesan cheese, garlic powder, and Italian Seasoning to the processor. Pulse until combined. Pour into a small bowl.

Remove the Mozzarella cheese pieces from the freezer. Dip them first into the beaten egg and then into the bread crumb mixture. Place them on a baking sheet lined with foil and sprayed with cooking spray. Bake for approximately 10 min. OR until breading is browned and cheese is melty. Watch them very carefully so that they don't get overdone. Serve with pizza sauce for dipping.

Gather your ingredients.

Break the piece of bread into chunks and whirr it around in the food processor.

Add the cheese and spices and pulse until combined.

Have your ingredients ready so that you can easily dip the cheese pieces.

I set up an assembly line so that I could work quickly. You don't want the cheese to unthaw.

Into the egg....

Into the gf bread crumbs and seasoning.....

Place on a foil lined baking sheet that is sprayed with cooking spray. Into the oven they go...

Cook approximately 10 min. or until browned and melty.

These are very yummy!!! You can always double or triple the recipe if you are making them for a crowd. No matter what they come out of the oven looking like....they are still yummy in the tummy!! Enjoy!

-Jessica