ChefDebee

Me-Me, with the Grandchildren, making “Me-Me’s Famous Mac’n Cheese”

AlL together having the time of our lives making this, ‘grandchildren inspired’, Me-Me’s Famous Mac’n Cheese, from the saucepan rendition to baking it in the oven with an added crunch of buttered panko breadcrumbs

Watch Chef Debee making her famous Me-Me’s Mac’n Cheese on YouTube

CAN BE A TOTALLY GLUTEN FREE DISH

Bake:   370 degrees   Time:   30 minutes

Ingredients

1 pound pasta (we like gemelli) or ( Rice Pasta for a GLUTEN FREE dish)
8 ounces cream cheese
8 ounces Cheddar cheese shredded
8 ounces Swiss or Colby cheese shredded
1 cup Pecorino/Romano cheese grated
1 stick butter
1 1/2 cups half and half

Topping
1 cup Panko bread crumbs
1/2 stick butter melted

Directions

1.  Cook pasta about 5-7 minutes in boiling water
2.  Melt in small pot, the butter and cream cheese till all blended
3.  Drain all water from pasta and return to pan and add the ingredients blending until all blended
4.  Put into a 2 quart buttered casserole
5.  Mix bread crumbs with melted butter together and place on top of pasta
6.  Bake in pre-heated 350 degree oven for 30 minutes

 

Uncle Tony’s Pasta Fagioli

Uncle Tony’s Pasta Fagioli

All you Vegetarians will love this Pasta Fagioli because of its very high content of Protein in each serving by using 100% Durum Whole Wheat Pasta with Kidney Beans—It really tastes like spaghetti & meatballs (without the meat)

Watch Chef Debee and Uncle Tony making Pasta Fagioli

CAN BE A TOTALLY GLUTEN FREE DISH

Ingredients

2 (14 oz.) Cans ‘Fire Roasted’ Diced Tomatoes
1 Can of water
liquid from the Kidney Beans
1  (14 oz.) Can Red Kidney Beans (drain & save liquid)
2 full Tablespoons crushed Parsley
1 full Tablespoons crushed Basil
1 teaspoon Garlic Powder
salt & pepper to taste
2 Tablespoons olive oil
1 Cup uncooked Durum Whole Wheat Elbow Pasta (USE RICE PASTA FOR GLUTEN FREE)
Pecorino/Romano grated cheese to sprinkle on top

Directions

1.  Into a medium pot, add the Tomatoes, Water, liquid from beans, all dried herbs & seasonings, and oil
2.  Stir together and cover pot, simmering for 90 minutes
3.  Add the Dry Pasta and the Beans to pot and cover, simmering 30 minutes longer, until pasta is cooked
4.  Serve in bowls, sprinkling top with the grated Pecorino/Romano cheese

*  If you don’t see the herbs while eating the Pasta Fagioli, then you didn’t use enough
*  Using the W.W. Pasta provides 16 Grams of Protein in each serving of this recipe that serves four people

Rice ‘n Black Bean Salad

Rice ‘n Black Bean Salad

Looking for a Salad to bring to your next picnic this Summer?  Try this Gluten Free Rice ‘n Black Bean Salad and taste the freshness of these simple 8 ingredients that makes it a high protein dish to pass

TOTALLY GLUTEN FREE

Watch Chef Debee make this rice and black bean salad

Ingredients

1 (15oz.) can Black Beans rinsed & drained
1 1/2 cups Brown Rice cooked & cooled
4 ounces Feta Cheese cubed (try goat cheese)
1 1/2 cups Roma tomatoes chopped
1/2 cup Celery chopped
1/2 cup Green Onion chopped
1/4 cup Parsley freshly chopped
1/2 cup or more Italian Dressing

Directions

1.  Cook rice according to directions on package; cool and measure out 1 1/2 cups
2.  Chop all ingredients according to the above amounts
3.  Place in a large bowl and with a rubber spatula, carefully mix altogether, adding the Italian Dressing
4.  Place in a 2 qt. bowl and cover overnight

 

Turkey Mexi-Pie

Turkey Mexi-Pie

Take ground Turkey and turn it into a ‘Mexican Pie’ that is Totally Gluten Free & deliciously Mexican

Watch Chef Debee making Turkey Mexi-Pie on YouTube

TOTALLY GLUTEN FREE

Bake   400 degrees    Time   25 minutes

Ingredients

Filling:
1 pound ground Turkey
1 cup Onion diced
2/3 cup Tomato diced
1/2 cup Black pitted Olives sliced
1 Tablespoon chili powder
3/4 teaspoon salt
1/2 teaspoon black pepper

Crust:
3/4 cup cornmeal
1/4 cup GLUTEN FREE all purpose flour
1/2 teaspoon salt
1/2 teaspoon Baking Powder
1 cup hot water (not boiling)
2 Tablespoons butter melted
1 cup Cheddar cheese shredded
1/2 cup Black pitted Olives sliced
1/2 cup Cheddar cheese shredded (FOR TOP)

Directions

1.  Brown ground Turkey in hot skillet, drain any excess water
2.  Add onions, tomatoes, salt and pepper and cook until tender; add 1/2 cup sliced olives and set aside
3.  In medium bowl, combine cornmeal, flour, salt and baking powder; add hot water and melted butter; stir until smooth
4.  Let batter set a minute, then stir in 1 cup shredded cheddar cheese and 1/2 cup sliced olives
5.  Pour cornmeal mixture into a 9 inch glass pie dish OR (10″ foil pie pan) oiled with non-stick cooking spray
6.  Spread meat mixture into the center of the cornmeal mixture and press down lightly
7.  Bake in a pre-heated 400 degree oven for 25 minutes
8.  Turn oven off and remove dish and top center with the 1/2 cup shredded cheddar and put into over for 1 minute

Italian Turkey Sausage over Vegetables

Italian Turkey Sausage over Vegetables

Enjoy this savory and comforting One-Dish Italian Turkey Sausage over Vegetables in only 40 minutes

Watch Chef Debee making Turkey Sausage over Vegetables on YouTube.
TOTALLY GLUTEN FREE

Bake   400 degrees    Time  40 minutes

Ingredients

5-6 links Italian Turkey Sausage
2 Russet Potatoes sliced in half then in 1/2 inch slices
1 large Onion sliced in half then thinly sliced
12 mini multi-colored Sweet Peppers cored & sliced into rings
1 head of garlic (about 12-15 cloves whole or cut in half)
2 Tablespoons freshly chopped Parsley
2 Tablespoons freshly chopped Sage
2 Tablespoons freshly chopped Rosemary
2 Tablespoons freshly chopped Thyme
Salt/pepper to taste

Directions

1.  Spray a 9×14 glass dish with oil
2.  Mix into large bowl all the ingredients except Turkey and pour olive oil all over and mix well until vegies are well oiled
3.  Place the vegie mixture into the oiled baking dish
4.  Place the Turkey links on top of vegies
5.  Bake in pre-heated 400 degree oven for 20 minutes, turn sausage over and bake another 20 minutes

Poco Peppers

Poco Peppers

These ‘tangey’ little Poco Pepper pinwheels are so easy to make and are the perfect ‘finger food’ for your next  party or celebration

Watch Chef Debee making Poco Peppers on YouTube

Bake:   400 degrees   Time:   12-15 minutes

Ingredients

3 ounce cream cheese, softened
1/2 cup cheddar cheese shredded
2 Tablespoons pepperoncini’s chopped
2 tablespoons black olives chopped
1 Tablespoon pepperoncini juice
2-3 drops Tobasco sauce or any other favorite (optional)
1 (8 oz.) Crescent Rolls

Directions

1.  In small bowl, combine all ingredients (except rolls) and blend well
2.  Separate Crescent dough into 4 rectangles, pressing  perforations to seal
3.  Spread 1/4 of cheese mixture over each rectangle
4.  Start to roll at long side and pinch seam together
5.  Cut side down, slice into 10 slices
6.  Place onto oil-sprayed cookie sheet
7.  Bake in pre-heated 400 degree oven for 12-15 minutes or until golden

FIVE Layer Dinner

FIVE Layer Dinner

One dish says it all—full of flavor and a complete meal in this FIVE Layer dish to pass at your next Potluck Dinner social

Watch Chef Debee making 5 Layer Dinner

TOTALLY GLUTEN FREE

Bake:   375 degrees      Time:   45 minutes covered, 10 minutes uncovered

Ingredients

3 strips bacon cut into small pieces
1 large onion chopped
1 1/4 pound Ground Beef  OR Turkey
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
2 Russet Potatoes boiled in water 20 min.; cool & sliced 1/4 ”
1 bag frozen Split Green Beans, simmered in water 5 min.
1 can Corn, drained
2 medium Tomatoes sliced thinly
2 Tablespoons Pecorino/Romano grated cheese
1 Tablespoon oregano crushed
nutmeg to sprinkled generously on top of potato layer

Directions

1.  Brown cut up bacon in large skillet then remove
2.  Saute onions in bacon drippings for a few minutes then add ground beef and brown 5 minutes
3.  Add salt, pepper, bacon and chili powder to meat mixture and stir until combined
4.  Place meat mixture in a greased 2 quart casserole
5.  Add layer of pre-boiled, sliced potatoes on top of meat mixture; sprinkle top with nutmeg, salt & pepper
6.  Add drained corn to top of potato layer and dot with 2 tablespoons butter
7.  Add cooked split green beans to top of corn and season with salt & pepper
8.  Add fresh tomato slices to top of bean layer
9.  Sprinkle tomatoes with the oregano, salt, pepper, and Pecorino/Romano cheese
10 Cover casserole with lid and bake in a pre-heated 375 degree oven for 45 minutes; uncover for 10 minutes

Parm-Crusted Chicken Breast For Two

Parm-Crusted Chicken Breast For Two

Instead of frying chicken, try this baked alternative that gives a crunch in every bite of this Parm-Crusted Chicken Breast For Two

Watch Chef Debee making parm-crusted chicken breast for two

TOTALLY GLUTEN FREE

Bake:  400 degrees      Time:  30-35 minutes

Ingredients

1 large Chick Breast cut in half at the width
Cornflakes crushed (about 1/2 cup)
Pecorino/Romano (or parmesan) cheese grated (about 1/2 cup)
2 Teaspoons basil crushed
1 Teaspoon oregano crushed
salt/pepper to taste
2 Tablespoons butter melted

Directions

1.  Cut Chicken breast into two pieces at the width, dry well and set aside
2.  In a shallow bowl add the crushed cornflakes with the Pec/Rom cheese, crushed herbs, salt and pepper
3.  Melt butter in shallow bowl
4.  Dry each chicken piece well and dip chicken into melted butter, coating each side well
5.  Dip into breaded mixture and pat evenly and place each piece in a rectangular baking  dish sprayed with oil
6.  Top each piece with remaining breading patting gently
7.  Drizzle each piece with olive oil OR put small pats of butter on top of each piece
8.  Bake in a Pre-heated 400 degree oven for 30-35 minutes or until cooked

Greek’n Gluten Free Chicken’n Pasta For Two

Greek’n Gluten Free Chicken’n Pasta For Two

Who says you can’t have a Greek dish in only 30 minutes?  Using Rice pasta, splash your dish with all the favorite Greek ingredients in this easy to make Chicken’n Pasta dinner For Two

TOTALLY GLUTEN FREE

Watch Chef Debee making chicken pasta for two 

on YouTube

Ingredients

1 large Chicken Breast (cut into slices on the width)
2 handfuls Rice Spiral Pasta
1 teaspoon basil crushed
1/2 teaspoon oregano crushed
4 Tablespoons Goat Cheese crumbled
12 Kalamata olives pitted & whole OR 16 Spanish Manzanilla olives cut in half)
2 Tablespoons scallions diced small
2-3 Tablespoons Greek Marinade (or any dressing you like)
Pecorino/Romano cheese grated for top
olive oil for top and for pasta

Directions

1.  Slice chicken width wise into 1/2 inch pieces and brown in hot oiled skillet for about 3 minutes and turn over
2.  Add the Greek Marinade and about 1/4 cup water or wine and cover pan, simmering 10 minutes
3.  Uncover and raise heat a little, cooking 5 more minutes to evaporate remaining liquid
4.  Cook 1-2 more minutes as the chicken now carmelizes as all the water is being cooked out
5.  Cook Rice Pasta in boiling salted water until done, drain, add few Tablespoons oil and the crushed basil and oregano
6.  Plate each dish with Pasta, Chicken, Goat cheese, Olives, Scallions–being sure to divide everything in half
7.  Add some shakes of pec/rom cheese and few drizzles of olive oil on top of each plate

Cathy’s ‘Shredded’ Potato Salad

Need a Potato Salad to bring to your next picnic?  Enjoy this unique twist on the average Potato Salad by ‘Shredding’ the Potatoes instead of cubing them

TOTALLY GLUTEN FREE

Watch Chef  Debee making shredded potato salad on YouTube

Ingredients

4 Russet Potatoes, boiled with skins, peeled, &  shredded
6 Eggs hardboiled (save 1/2 egg  for garnish)
3/4 cup Scallions chopped finely (save 1 tablespoon for garnish)
3-4 Tablespoons dill pickle juice
salt/pepper to taste
1/2 cup – 3/4 cup Miracle Whip (not mayonaise)

Directions

1.  The night before, boil Potatoes covered in water, in large saucepan for 20 minutes
2.  The night before, boil Eggs in water for 8 minutes; cool, de-shell and refrigerate
3.  Using a hand grater, on largest side, shred all potatoes into a large bowl
4.  Dry any moisture off eggs and using a rounded potato masher, smash each egg one time only and add to shredded potatoes
5.  Add all remaining  ingredients and stir together using a rubber spatula
6.  Place into a 2 quart casserole and sprinkle with remaining 1/2 egg diced small and the 1Tablespoon scallions
7.  Refrigerate over night for the flavors to marry

*  I have used 5 pounds of potatoes to 14 eggs; saving one egg and some scallions for the garnish