Tag: Main Dishes

Pizza Skulls

You may have seen the videos on social media where they have a dough skull and they pull open the mouth to reveal a sausage ball surrounded by cheese–like its brains! It looked perfect for Halloween, so I splurged and bought the skull pan. We enjoyed it so much that I bought another one so I could make gluten free skulls too. So before you attempt this recipe, buy the pan here–and don’t wait until October because it’s often sold out. The original recipes call for sealing the skulls with dough on the bottom, like a calzone. But we learned that it gets really bready if you do that. So we just fold over the corners a little and top it with cheese. It holds together and is more enjoyable than eating tons of bread. This is what the bottom looks like when you do that. When we let the girls make their own skulls, we’ll mark each one with an indicator, like Marilyn’s has a pepperoni slice.

If you’re making it gluten free, I generally use the easy gluten free pizza dough recipe. The dough always makes much more than needed, so I make a small pizza to go along with it. I’ll spray the skull pan, then I’ll use my fingers to spread the dough as thin as possible in the skull cavities without causing holes. You want it very thin because you’ll blind bake it for a few minutes, and it’ll puff up a bit, which takes up precious space for toppings. And of course I top it with more cheese instead of more dough. I have done it with dough, but you have to bake it separately and then put it on top of the toppings, which is annoying. The crust is a little crunchier than regular pizza dough, but it’s still fun and you still get definition in the skull’s face. Here’s what the gluten free version looks like.

Make it a meal with:

  • Green Salad or Grapes
  • Root Beer

Pizza Skulls

  • Servings: 6 skulls
  • Difficulty: easy-medium
  • Print

Fun for Halloween, but takes time and one skull isn’t as filling as you’d think.

Ingredients

  • Nordic Ware Haunted Skull Cakelet Pan
  • 1 can Refrigerated Pizza Dough
  • 8 oz. + Shredded Mozzarella or Pizza Cheese
  • 1 jar Pizza Sauce
  • 1 lb. Italian Sausage, cooked and crumbled
  • Pepperoni
  • Other toppings as desired, such as ham, pineapple, olives, peppers, or basil

Directions

Preheat the oven to 400° and spray the pan. Unroll the pizza dough and cut it into 6 rectangles about 3.5 inches wide for each. For each skull, lay a dough piece into a cavity in the pan. Sprinkle about a tablespoon of cheese on the bottom (if you put sauce first, it’ll soak through the dough). Then add toppings as desired, 1-2 Tbsp. of pizza sauce, and fold the corners of the dough over the toppings. Sprinkle with more cheese to seal everything in, and sprinkle with basil if desired. Bake for 20 minutes or until golden. To remove the skulls, place a cutting board or platter over the cooked bottom of the skull pan. Then invert the pan while holding the cutting board against it, and the skulls should easily slide out.


Zupa’s Chicken Pesto Sandwiches

Zupa’s makes amazing sandwiches, salads, and soups–and we even served Zupa’s at our wedding lunch. My favorite sandwich is the chicken pesto sandwich, but of course I couldn’t ever have it again with their bread. So I searched out a copycat recipe from Baking with Blondie and altered it a little to use jarred pesto. You can serve it cold instead of as a panini, but it’s so much better as a panini. Also, it’s a bit messy and not as great as a leftover, so eat it all in one sitting.

If you’re making it gluten free, make sure your almonds are gluten free and don’t say “May contain wheat”–I accidentally made myself sick that way. Also, use gluten free bread and make your sandwiches first. We have a George Foreman grill with removable plates that we can put in the dishwasher, so it’s much safer.

Make it a meal with:

  • Tomato or Tomato Basil Soup
  • Spinach Berry Salad with Cinnamon Almonds
  • Chocolate Strawberry

Zupa's Chicken Pesto Sandwiches

  • Servings: 4 sandwiches
  • Difficulty: easy-medium
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Best served as a hot panini.

Ingredients

  • 1 large Chicken Breast, cubed

  • 1/4 c. Roasted Red Pepper from jar, chopped

  • 1/2 c. Slivered Almonds, toasted (or gluten free almond slices)

  • 3 Tbsp. Pesto from jar

  • 3/4 c. to 1 c. Mayo

  • 4 Ciabatta Rolls (or Kaiser Rolls), split in half (or gluten free bread)

  • 1 large Tomato, sliced
  • 1 c. Alfalfa Sprouts
  • 4 slices Muenster Cheese

Directions

In a frying pan, cook the chicken then place in a bowl (leaving in pan melts the mayo to oil). To the chicken, add the red pepper, almonds, pesto, and mayo, and mix until combined. If you’re not making a panini, place your bread on a cookie sheet and broil slightly before assembling the sandwich. If you are making a panini, preheat your machine while you assemble. On the bottom half of the ciabatta roll, layer on your muenster cheese, chicken mixture, tomato (seasoned with salt and pepper), and alfalfa sprouts. Top with the other half of the roll, then carefully place in the panini maker or George Foreman and cook for a few minutes until the bread is toasted.

 


 

Quick Potatoes and Kielbasa

This comes from Grandma Marilyn Mitchell, and Jeff says they had this quite a bit growing up. They mostly just had potatoes with kielbasa, but the recipe says you can add vegetables as desired, so I added green beans for more fiber. FYI, the recipe calls for 1 lb. of kielbasa, but the package I bought was only 12 oz., and it definitely could’ve used more. So next time, I’ll just buy two packages and use it all so it’s extra meaty.

And this one is naturally gluten free as long as your kielbasa is gluten free, which most are. 

Quick Potatoes and Kielbasa

  • Servings: 4
  • Difficulty: easy
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Easy and great with ketchup.

Ingredients

  • A few tablespoons Olive Oil

  • 1 (32 oz.) bag Frozen Diced Potatoes

  • 1/2 tsp. Salt

  • 1/2 tsp. Pepper

  • 1 lb. fully cooked Kielbasa, sliced

  • (Optional: Bag of frozen vegetables)

Directions

Heat olive oil in a skillet, add potatoes, and brown slightly. Season with salt and pepper, and add kielbasa (and vegetables as desired), stirring well. Top with sour cream, salsa, or ketchup.

 


 

Hawaiian Chicken Skewers

This is adapted from a Pioneer Woman recipe. She made it using mini skewers as an appetizer, but I’ve mostly made it as a main course on full-size skewers. It’s fun for a Hawaiian luau date night or summer grilling. We’ve cooked it on the stove top, in an electric skillet, and on a grill. You don’t even necessarily need skewers–it can just be chunks like a stir fry. It does have a tiny bit of heat from the chili flakes, but you can leave them out if you prefer. Also, if you want the easiest recipe, refer to the original Pioneer Woman recipe that uses thick teriyaki sauce. I wanted this to be gluten free from the start, so I made my own.

If you’re making it gluten free, make sure to use a gluten free soy sauce like La Choy or a tamari.

Make it a meal with:

Hawaiian Chicken Skewers

  • Servings: about 15 large skewers
  • Difficulty: medium
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A bit time-consuming, but great as a main course or appetizer, warm or room temperature.

Ingredients

Sauce:

  • 1/3 c. Soy Sauce (or tamari or gluten free soy sauce like La Choy)
  • 1/2 c. Water
  • 1/2 c. Orange Juice
  • 4 tsp. Minced Garlic
  • 1/2 tsp. Ginger
  • 1/4 c. Brown Sugar
  • 1/4 tsp. Red Pepper Flakes
  • Juice of Half a Lime
  • 2 Tbsp. Corn Starch mixed with 2 Tbsp. Water

Skewers:

  • Wooden Skewers, large or mini (optionally soaked in water to prevent burning)
  • 1 20 oz. can Pineapple Chunks
  • 2 Large Red Bell Peppers, cut into squares about the size of pineapple chunks
  • About 2.25 lb. Chicken, cut into chunks about the size of pineapple chunks
  • Olive Oil for pan
  • Sliced Green Onions (optional)

Directions

For the sauce: Mix all ingredients in a sauce pan and heat until it simmers and thickens.

For the skewers: Thread a piece of chicken onto a skewer, leave a small gap so the heat can surround each piece, then thread a piece of bell pepper, then leave a small gap, then thread a piece of pineapple. Repeat until the skewer is filled. Drizzle a small amount of sauce on one side of the skewer, being careful not to touch the skewers and cross contaminate the sauce with raw meat juice. Heat a heavy pan on medium-high heat and add olive oil to heat. Place the skewers, sauce-side down and grill about 3 minutes per side until the chicken is no longer pink in the middle. Remove to a platter and brush on remaining sauce. Optionally sprinkle green onions on top. Serve warm or room temperature.


Restaurant Fried Chicken

When I was diagnosed with celiac disease, fried chicken basically went out the window. You could get chicken fingers, but restaurant fried chicken with bones was pretty out of the question. Then I found this recipe on Food Network–a fried chicken recipe from an actual restaurant. I’ve made it twice with gluten free flour, and it’s VERY good–I just cut the dredge recipe in half because there was so much left over the first time, and gluten free flour is expensive. The only thing is that they call for using a giant pot of oil and cooking the chicken until it reaches 180°. I’ve just used my little deep fryer (you can only fit 4 pieces of chicken at a time, tops) and cooked until it reached 165° so it stays juicy. It does take a long time since you have to break down your own chicken and fry it in batches, so maybe I’ll consider the giant pot method at some point. Some people also just fry legs or thighs, so that would take much less time than breaking down a chicken.

I love that you don’t have to marinate in buttermilk like many fried chicken recipes, it’s nice and salty, and it has a tiny amount of heat that you expect in fried chicken. When it’s fresh, it’s crunchy, but the breading on leftovers gets soft like KFC. Both are great.

If you’re making it gluten free, just use a gluten free flour blend with xanthan gum.

Make it a meal with:

  • Mashed potatoes or coleslaw
  • Corn
  • Fresh fruit or salad
  • Corn bread or French bread

Restaurant Fried Chicken

  • Servings: 16-18 pieces
  • Difficulty: medium
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Makes tons and is VERY delicious, but takes a lot of time if you break down your chicken and fry in batches.

Ingredients

  • 2 Whole Chickens, broken down into pieces (may need to cut breast piece in half if it’s huge)
  • Vegetable Oil for frying
  • 3 c. Flour (or gluten free flour with xanthan gum)
  • 2 1/2 Tbsp. Salt
  • 2 Tbsp. Pepper
  • 1 Tbsp. Garlic Powder
  • 1/2 Tbsp. Onion Powder
  • 1 tsp. Cayenne Pepper
  • 2 c. Buttermilk (or 2 c. Milk with 2 Tbsp. Lemon Juice)

Directions

The chickens should be cut into 4 breasts (possibly cut the breasts in half if needed), 4 wings, 4 legs, and 4 thighs. Preheat oil in a heavy pan on the stove or in a deep fryer to 325°-340°. In a large bowl, combine the flour, salt, pepper, garlic powder, onion powder, and cayenne. In a separate bowl large enough to submerge pieces of chicken, place the buttermilk. Take the breast pieces and dredge them in the dry mixture, then dip in buttermilk, then dredge again in the dry mixture, aggressively pushing the dredge mixture into the wet chicken to make sure you get a good crust and crunch. If you’re frying in a big pot, place the breasts in first, then thighs, then legs, then wings. You may not have quite enough dredge for the last wing or two. The original recipe does say to cook for 15 minutes and check the temperature. If frying in a countertop deep fryer, only 4 pieces tops can fit. Check the temperature after 5 minutes, aiming for 165°. Once the chicken reaches the target temperature, place on a paper towel lined cookie sheet and keep warm in the oven.

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Fish Tacos

I was looking for a good non-breaded fish taco recipe. This one is nice with naturally buttery cod and a small amount of heat (don’t forget the sour cream). Jeff’s favorite part might be the slaw that you make to go with it. You can find the original recipe on Delish. It’s not crazy filling, but you can take that as an opportunity to have dessert with it, like churros.

And this one is naturally gluten free (just use corn tortillas).

Make it a meal with:

Fish Tacos

  • Servings: 3-4
  • Difficulty: easy-medium
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The fish has a fair amount of liquid while it cooks and the filets can stick to the pan, so keep an eye on them.

Ingredients

  • 3 Tbsp. Olive Oil
  • Juice of 1 Lime
  • 2 tsp. Chili Powder
  • 1 tsp. Paprika
  • 1/2 tsp. Cumin
  • 1/2 tsp. Cayenne Pepper
  • 1 1/2 lb. Cod (or other flaky white fish)
  • 1/2 Tbsp. Vegetable Oil
  • Salt and Pepper to taste
  • Corn (or flour) tortillas
  • 1 Avocado, sliced (optional)
  • Lime wedges for serving (optional)
  • Sour Cream for serving

Slaw:

  • 1/4 c. Mayo
  • Juice of 1 Lime
  • 2 Tbsp. Cilantro
  • 1 Tbsp. Honey
  • 2 c. Shredded Purple Cabbage
  • 1 c. Corn
  • 1 Jalapeño, minced

Directions

For marinade: In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes.

For slaw: In a large bowl, whisk together mayo, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Salt and pepper to taste.

For cod: In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish and cook until opaque and cooked through, 3 to 5 minutes per side. Let rest a few minutes before flaking with a fork.

Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.


Fondue

We’ve done fondue as a date and as a family activity a few times, and they’ve all been very fun. Of course traditionally it’s made with wine and Kirsch, but we leave out the alcohol and replace it with chicken broth. It’s best if you melt the cheese or chocolate before placing it in the fondue pot or slow cooker–and it’s also best if you slice everything before making the melted cheese. The cheese does tend to eventually turn into a lump after a long time of sitting, so the less sitting the better.

You can keep it simple and just dip a few things in cheese and chocolate. Or we’ve gone all out and done a cheddar fondue, Swiss fondue, hot caramel, and melted chocolate, all in the same sitting.

If you’re making it gluten free, just make sure that your items for dipping are gluten free–leave out the bread, pretzels, certain dessert items, and Rice Krispie treats if they’re made with Kellogg’s Rice Krispies (because those are made with malt flavoring).

Fondue

  • Servings: 6?
  • Difficulty: easy
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Prepare and chop all the items to dip first, then prepare the fondue.

Ingredients

Classic Fondue

  • 16 oz. Alpine Blend Shredded Cheese (or 8 oz. hand grated Swiss and 8 oz. hand grated Gruyere)
  • 2 Tbsp. Cornstarch
  • 1 c. Chicken Broth (plus more if it starts thickening while sitting)
  • 1/2 tsp. Minced Garlic (optional–I don’t usually add it)
  • Pepper to taste

Cheddar Fondue

I’ve made the cheese sauce from the macaroni and cheese recipe with a lot of extra cheese added, but I’ve also made the above classic version with sharp cheddar cheese instead of Swiss, and it turned out great.

Chocolate Fondue

  • 8 oz. Milk or Semisweet Chocolate Chips (You can use fancier chocolate bars, but chocolate chips work fine.)

Caramel Fondue

  • (You could try melting wrapped caramels, or I’ve just made a smaller batch of homemade caramel and served it hot. Recipe below:)
  • 1 c. or equal of all ingredients:
    • Sweetened Condensed Milk
    • White Corn Syrup
    • Butter
    • Brown Sugar
    • White Sugar

Possible Foods to Dip

  • French Bread or Baguettes, cut into cubes
  • Sliced Salami
  • Ham Cubes
  • Steak Cubes (can cook stew beef with a little salt and pepper)
  • Cooked Fingerling Potatoes (a little bland, though)
  • Bell Pepper slices
  • Cooked Broccoli
  • Pretzels
  • Apple Slices
  • Pear Slices
  • Fresh Pineapple Chunks
  • Strawberries
  • Bananas
  • Marshmallows
  • Brownie Bites
  • Cheesecake Bites
  • Rice Krispie Treats
  • Graham Crackers

Directions

For classic fondue: In a bowl or gallon bag, place the cheese and cornstarch, then stir or shake to coat the cheese. Then in a pot over medium heat, warm the broth and garlic but do not allow to boil. Slowly add cheese mixture one handful at a time, stirring and allowing to melt completely before adding the next handful so it remains smooth. Lastly, add pepper to taste. Place in preheated fondue pot right when you’re ready to eat.

For chocolate fondue: Microwave chocolate chips for 30 seconds, then stir. Microwave up to 30 seconds more at a time, stirring between microwaving, until smooth. Place in preheated fondue pot right when you’re ready to eat.

For caramel fondue: Place all ingredients in a heavy pan, then turn the heat to medium-low and stir constantly or it may leave chunks or specks. Heat until it reaches desired consistency. Don’t heat too long or it will start to get harder. Place in preheated fondue pot right when you’re ready to eat.


Egg “Muffins”

I found this recipe on allrecipes.com, and I guess these are kind of like frittatas or omelets made in muffin tins. They’re very versatile in the fillings that you can put in them. I’ve done regular onions and green onions–I feel like the green onions provide a little bit of flavor without a slightly crunchy texture. I’ve done regular sausage and turkey sausage. I also do ham and cheese, with extra cheese replacing the peppers. Oh, and one time I cooked the peppers. I like that there weren’t slightly crunchy peppers in there like when you put them in raw, but the flavor didn’t seem as strong when it was cooked. I’ve also made these with cupcake papers, but so much of the egg muffin stuck to the paper that it definitely wasn’t worth it. FYI, sometimes there’s a little extra batter beyond the 24 muffins, so I just make 1-2 more in a greased ramekin with the leftover batter.

To Freeze: These egg muffins are wonderful to make ahead and eat for a few days from the fridge and then freeze the remaining. If I warm them from the fridge, I just microwave them for a minute. And when I freeze them, I generally put two in a sandwich bag (I don’t bother with fancy freezer bags because I know we’ll eat them quickly). If I microwave the frozen ones straight from the freezer, I put a paper towel around them (optional) and microwave them at 50% power for 2 minutes, then 1 minute on 100% power. But usually I take a bag out of the freezer the night before and put it in the fridge. Then in the morning, I microwave for 1 minute, then take a bag from the freezer to put in the fridge to thaw for the next morning.

And this one is naturally gluten free. I’ve even made it dairy free by leaving out the cheese and doubling the salt–I made a sausage, tomato, and green onion one that was great.

Make it a meal with:

  • Hashbrowns
  • Juice
  • Grapes or orange slices

Egg Muffins

  • Servings: 24
  • Difficulty: easy-medium
  • Print


Make ahead for a very easy breakfast.

Ingredients

  • 1 lb. Sausage or Ham cubes
  • 24 Eggs
  • 1 c. Onion or Green Onion (about one bunch), chopped
  • 1 c. Bell Pepper, chopped (about 1 big red pepper) (or replace with extra cheese for ham and cheese muffins) 
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Garlic Powder
  • 1 c. Shredded Cheddar cheese (plus optional cheese to top)

Directions

Preheat oven to 350° and grease a muffin tin. In a large pan, cook the sausage over medium-high heat until it’s browned evenly and crumbly. Beat the eggs in a large bowl. Stir in onion, bell pepper, salt, black pepper, and garlic powder. Add sausage and cheese. Grease muffin tins, then use a 1/3 cup (maybe a Tbsp. less) to fill each muffin cup, not quite all the way to the top. Optionally top with an additional small amount of cheese. Bake about 20-25 minutes, until a knife comes out clean from inserting into the muffins.


Fajitas

Fajitas are wonderful, whether made with steak or chicken. Haha, we usually opt for chicken because it’s cheaper. You don’t need a whole packet of taco seasoning–just enough to give it a little flavor. Serve with Spanish rice or cilantro lime rice, cheese, sour cream, maybe some salsa, and of course a tortilla.

If you’re making this gluten free, make sure to use gluten free taco seasoning and corn or other gluten free tortillas. You may also want to use a new or uncontaminated bag of cheese. Also, don’t use the Kroger fajita seasoning because it has gluten.

Make it a meal with:

Fajitas

  • Servings: 5?
  • Difficulty: easy-medium
  • Print

Don’t forget the Spanish rice or cilantro lime rice.

Ingredients

  • 2 Tbsp. Vegetable Oil
  • 1 Large Onion, chopped
  • 2 Green Peppers, cut in small strips
  • 1 1/2 – 2 lbs. Chicken breasts or beef sirloin, sliced thin
  • Salt and Pepper to taste
  • Taco Seasoning to taste (such as McCormick or homemade)
  • Salt and Pepper to taste
  • Spanish rice or cilantro lime rice
  • Flour or corn tortillas
  • Possible toppings: Cheese, sour cream, salsa, etc.

Directions

In a heavy pan, heat the oil then add the onion and green peppers. Cook until tender and maybe with a tiny bit of black for flavor. Salt and pepper to taste. Remove and place in a bowl. In the heavy pan, brown the chicken and then salt and pepper to taste. Add the onion and peppers back into the pan, then sprinkle all with taco seasoning. Serve on top of tortillas and rice, adding sour cream, salsa, or other toppings as desired.


Chicken Salad (Loaded)

Chicken salad is great when served of course as a sandwich, but it’s also great with crackers or sliced cucumber. Chicken salad is a nicer sandwich than just lunch meat, but it can also be slightly boring. So we loaded it up with pecans and grapes to make it more exciting and delicious. Note that it does take a fair amount of time to get the chicken off the bone, as well as pulling the grapes off the vine, and chopping everything. But they make great sandwiches for picnics.

If you’re making this gluten free, it’s naturally gluten free as long as you use a new jar of mayo or one that’s dedicated gluten free (so you don’t get crumbs from previous sandwich making).

Make it a meal with:

Chicken Salad (Loaded)

  • Servings: 8-9
  • Difficulty: easy
  • Print


Great served with crackers or cucumber slices, or of course as a sandwich.

Ingredients

  • 1 Rotisserie Chicken, pulled to bite-size pieces (Sam’s Club’s is nice and big)
  • 2 Celery Ribs, diced
  • 1 bunch Green Onions, chopped
  • 1 1/2 tsp. Garlic Salt
  • Pepper to taste
  • 1 c. Mayonnaise (or new jar/dedicated gluten free jar)
  • 2 c. Grapes, cut in half
  • 1 1/2 c. Pecan Halves

Directions

In a large bowl, combine chicken, celery, and green onions. Sprinkle with garlic salt and pepper, then stir to combine. Add remaining ingredients and mix well. Make a sandwich or serve with cucumbers or crackers.