{Gluten Free} Baked Cod & Chorizo

With an 11wk old and an almost 3year old, this hungry momma doesn't have tons of time to lounge in the kitchen. This baked cod recipe is so easy to make and DELICIOUS! Try it!!

Ingredients:
2 tablespoons olive oil
4 ounces Spanish chorizo (cured sausage), thinly sliced
1 pound Yukon gold potatoes, sliced 1/4 inch thick
2 leeks (white and light green parts), cut into thin half-moons
1/4 teaspoon crumbled saffron threads
Kosher salt and black pepper
1 1 1/2-pound piece cod fillet
1/4 cup fresh flat-leaf parsley, roughly chopped ** i substituted cilantro

Preparation:
 
1.Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 2 to 3 minutes.


2.Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, saffron, ½ cup water, ¾ teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.

3.Season the cod with ½ teaspoon salt and 1/8 teaspoon pepper. Place it on top of the potatoes and drizzle with the remaining tablespoon of oil.

4.Transfer the skillet to oven and bake until the cod is opaque throughout, 15 to 20 minutes. Sprinkle with the parsley before serving.

To see step by step mosey on over to my blog

pork medallions with mustard sauce and roasted vegetables

My friend Jennie made this yummy dinner on our Selvage Sisters getaway weekend and it is so good! Serve the pork medallions and roasted vegetables with long grain rice for a delicious meal.  Thanks for this great recipe Jennie!

1990 Pork Medallions in Mustard Sauce

2 tablespoons vegetable oil
2 tablespoons coarse-grained mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 1/2 pounds pork tenderloin
1/4 cup dry white wine or chicken broth
Mustard Sauce

Stir together first 4 ingredients. Rub mixture over pork, and place in a large heavy-duty zip-top plastic bag. Chill 8 hours. Place pork on a lightly greased rack in a shallow roasting pan.

Bake at 450° for 15 minutes. Reduce temperature to 400°, and bake 15 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting with wine every 10 minutes. Slice and serve with Mustard Sauce.

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Mustard Sauce
 1 3/4 cups whipping cream
1/4 cup coarse-grained mustard
1/4 teaspoon salt
1/8 teaspoon ground white pepper

Cook whipping cream in a heavy saucepan over medium heat until reduced to 1 1/4 cups (about 20 minutes). Do not boil. Stir in remaining ingredients, and cook mixture 1 minute.

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Oven Roasted Vegetables
1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite size pieces
1 red onion
3 Tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
Heat the oven to 450 F. Place the vegetables in a large bowl. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in a roasting pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender. Serves 4

Zucchini Bread

1 c flour

1 Tb. ground cinnamon

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. baking powder

2 eggs

1 cup sugar

1/2 cup vegetable oil

2 tsp. vanilla

1 large zucchini (enough to make 1 cup coarsely grated) Wash, dry, trim and DO NOT PEEL

Preheat oven to 350 degrees. Grease and lightly flour bottom and sides of loaf pan.

Combine flour, cinnamon, baking soda, salt, and baking powder in mixing bowl and set aside. In another bowl, beat eggs, sugar, and oil with electric beater until thick and pale yellow in color. Beat in vanilla and flour mix. Stir grated zucchini into batter. Pour batter into pan and bake for 55-60 minutes, until toothpick inserted into center comes out clean. Remove from oven and cool on rack. Enjoy!

This is one of my all time favorites, and a real crowd pleaser! Tye even loves it!

Chocolate Éclairs

These take a little practice and some patience too, but they are well worth the effort!

Pastries:
1 Cup water
2 ½ oz butter
1 Cup plain flour (sifted)
Pinch salt
4 eggs (3 if you use Jumbo)
1 teaspoon grated orange rind (optional)
1 teaspoon grated lemon rind (optional)

Filling & Chocolate sauce
Heavy Whipping Cram
¼ C Sugar
1 C Powdered sugar
Hot water
Cocoa
Butter (melted)

Pastries:
Place water and butter in sauce pan over low/medium heat until butter is melted. Bring to boil, quickly add sifted flour and salt, stir quickly until mixture forms a ball and leaves side of pan. Remove from heat immediately, let mixture cool slightly. 3-5 minutes.

Place mixture into metal or glass mixing bowl. Beat on low/med speed with electric mixer – add eggs one at a time. Beat well after each egg. Mixture will be thick, smooth and glossy. If using Jumbo eggs, you may only need to add two and one white (total of three) the key is to have the mixture smooth, glossy and thick.

Drop rounded teaspoon full of mixture onto greased oven trays. I use baking paper instead. Bake 10 minutes at 400*. Reduce heat to 370* (without opening oven) and cook for another 35 minutes, until golden brown.

Allow to cool completely on wire racks before filling. Fill with cream and frost top with chocolate.

Filling:
Whip heavy cram with electric mixer. Add sugar a spoonful at a time until cream start to stiffen. Use piping bag to fill each pastry with cream.

Chocolate Sauce:
Pour powder sugar into mixing bowl. Add melted butter and hot water. Mix well. Sauce will be think. “frost” the top of each filled pastry.

Chill for one hour. Serve cold. ENJOY!

Pumpkiny goodness

Turtle Pumpkin Pie (from Kraft Foods Magazine)

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.
REFRIGERATE at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.

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Pumpkin Cookies (more like perfect little pumpkin cakes than crunchy cookies)

1/2 cup Shortening
1 cup Sugar
1 cup Pumpkin
1 tsp. Vanilla
1 tsp. Soda
1 tsp. Baking Powder
1 tsp. Cinnamon
2 cups Flour

Cream together shortening and sugar. Add other cookie ingredients. Spoon out small amounts on cookie sheet (about the size of a walnut). Bake 8-10 minutes at 375 degrees. Remove from oven and remove from the pan because they continue to cook. Cool on wax paper, then frost.

Frosting
1/2 cup Margarine
8 oz. Cream Cheese
1 tsp. Vanilla

Cream three ingredients together and add a small bag of powder sugar.

Green Chile Mac & Cheese

Green Chile Mac & Cheese

1 lb hamburger meat or ground turkey

1 jar Cookwell Green Chile Stew (can also use canned chile puree)

1 block Easy Melt Queso Blanco, cubed (by the Velveeta)

1/2 pkg. large elbow macaroni pasta

Shredded cheese, your choice (I like Colby jack)

Brown hamburger meat. Season with salt & pepper to taste. Mix hamburger with cooked pasta, cubed Queso Blanco & Green Chile Stew. Spray casserole dish with non-stick cooking spray. Pour mixture into casserole dish. Top with shredded cheese. Bake at 400 degrees for 30 minutes or until cheese is brown and bubbly.

I served this dish with green beans & it was delicious! My picky 2 year old gobbled it up!

Roasted Nectarines with Buttermilk Custard

I made these the other night and fell in LOVE!
Just make sure your nectarines or peaches are organic and if I could do anything differently, I would add a mint sprig. Other than that perfect-o!

Ingredients
Sauce:
1/8 teaspoon salt
4 egg yolks
1/3 cup sugar
1 cup 1% low-fat milk
2 tablespoons low-fat buttermilk
1/4 teaspoon vanilla extract

Nectarines:
6 medium nectarines, halved and pitted (about 2 pounds)
Cooking spray
1 tablespoon sugar
Verbena sprigs (optional)


Preparation
To prepare sauce, combine salt and egg yolks in a medium bowl. Gradually add 1/3 cup sugar, beating 2 minutes with a mixer at medium-high speed.
Heat 1% low-fat milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in buttermilk and vanilla. Place pan in a large ice-filled bowl until mixture cools completely, stirring occasionally. Spoon mixture into a bowl. Cover and chill.

Preheat oven to 400°.

To prepare nectarines, place nectarines, cut sides up, in a 9 x 13-inch baking dish coated with cooking spray. Sprinkle nectarines evenly with 1 tablespoon sugar. Bake at 400° for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce. Garnish with verbena sprigs, if desired.

Yield
6 servings (serving size: 2 nectarine halves and 1/4 cup sauce)

Nutritional Information
CALORIES 176(17% from fat); FAT 3.4g (sat 1.4g,mono 1.4g,poly 0.5g); IRON 0.7mg; CHOLESTEROL 138mg; CALCIUM 70mg; CARBOHYDRATE 32.8g; SODIUM 80mg; PROTEIN 4.3g; FIBER 1g



Jackie Mills , Cooking Light, JUNE 2007

Mexican shrimp cocktail

2 large tomatoes
1/2 yellow onion
1/4 cup cilantro to taste
3-4 avocados
1 pound cooked shrimp

Chop above ingredients and mix together.
Add:

salt and pepper to taste
2 limes squeezed on top

Serve with tortilla chips or make your own by frying corn tortillas until crispy.

Grilled Pork Chops with Tomatillo, Corn, and Avocado Salsa

I have cooked this Cooking Light recipe several times. I love it. In the magazine they recommend serving this meal with a jicama salad which completes the meal perfectly.

Salsa:
3/4 pound tomatillos
1 ear shucked corn
Cooking spray
1/4 cup finely chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/2 cup diced peeled avocado

Pork:
6 (6-ounce) bone-in loin pork chops (about 1 inch thick)
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

PreparationPrepare grill.
To prepare salsa, discard husks and stems from tomatillos. Place tomatillos and corn on a grill rack coated with cooking spray; grill 10 minutes or until browned, turning tomatillos and corn occasionally. Place tomatillos in a food processor; process until smooth. Cut kernels from ear of corn. Combine tomatillo puree, corn, onion, and next 6 ingredients (through garlic) in a medium bowl; gently stir in avocado just before serving.
To prepare pork, sprinkle pork with 1 teaspoon black pepper and 1/2 teaspoon salt. Place pork on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve pork with salsa.

~Grilling the tomatillos enhances their natural tartness and softens their tough skin. Serve over basmati rice.

Yield
6 servings (serving size: 1 pork chop and 1/3 cup salsa)

Nutritional Information
CALORIES 235(37% from fat); FAT 9.6g (sat 2.9g,mono 4.4g,poly 1.1g); PROTEIN 27.2g; CHOLESTEROL 69mg; CALCIUM 37mg; SODIUM 350mg; FIBER 2.7g; IRON 1.5mg; CARBOHYDRATE 10.4g
Joanne Weir , Cooking Light, JULY 2004

Citrus-Spiked Jicama and Carrot Slaw

Ingredients

4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)
2 cups (1 1/2-inch) julienne-cut carrot
1/2 cup thinly vertically sliced red onion
1/4 cup fresh orange juice
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
Fresh cilantro sprigs (optional)

Preparation

Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.
Yield
6 servings (serving size: 1 cup)

Nutritional Information
CALORIES 65(3% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 26mg; SODIUM 116mg; FIBER 5.7g; IRON 0.8mg; CARBOHYDRATE 15.5g
David Bonom , Cooking Light, JULY 2004

Banana Split Cake

This is now my favorite summer dessert. It's cold and has the perfect mix of graham crackers, bananas, cream cheese, Cool Whip and pineapple. I got it from Kraft Foods magazine.

Prep Time:15 min
Total Time:5 hr 15 min
Makes:24 servings, one piece each

Ingredients:
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.

Oreo & Fudge Ice Cream Cake

I made this ice cream cake again last weekend. It's sooooo easy to make, but it comes out looking exactly like it does in the picture. Whenever I serve it, someone always asks, "Did you make that?"

I do have one recommendation. Make sure you have some extra whipped cream in case you run out when you're frosting the cake. It seems like I always have a few thin patches that need some extra coverage.

Click here for how-to video.

Prep Time:10 min
Total Time:4 hr 10 min
Makes:12 servings

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped
POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Crispy Salmon with Risotto

and Slow-Roasted Tomatoes

This Cooking Light recipe is one of my all time favorites. I have cooked it several times while entertaining and it has always been a hit. If you decide to cook this recipe be sure to include all three components (tomatoes,salmon and risotto) it's amazing how they all compliment each other. Also, set aside plenty of time to stand in front of the stove(about 30 min) for the risotto it is worth every minute!

Roasted Tomatoes:

Cooking spray
9 plum tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced

Risotto:

4 1/2 cups fat free, less-sodium chicken broth
1 tablespoon olive oil
2 1/4 cups (1/2-inch-thick) sliced leek
1 1/2 cups uncooked Arborio rice
1/3 cup dry white wine
6 cups torn arugula or spinach
1/2 cup half-and-half
1 ounce grated fresh Parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Salmon:

2 teaspoons olive oil
6 (5-ounce) salmon fillets, skinned
1/2 teaspoon sea salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper

Garnish: Thyme sprigs (optional)

PreparationPreheat oven to 350°.
To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350° for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally.
To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half-and-half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.
Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.

Yield
6 servings

Nutritional Information
CALORIES 569(30% from fat); FAT 18.8g (sat 5.2g,mono 9.4g,poly 2.9g); PROTEIN 36.9g; CHOLESTEROL 81mg; CALCIUM 186mg; SODIUM 992mg; FIBER 3.1g; IRON 2.4mg; CARBOHYDRATE 58.1g
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Cooking Light, SEPTEMBER 2002