Main Dishes

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

Pasty—-Mom’n law/Chefdebee’s Calzone-Style Pasty

Pasty—-Mom’n law/Chefdebee’s Calzone-Style Pasty

If you like Pot Pies, you will definitly love my Pasty Calzones .  Make ahead to freeze, then pop out of freezer & into the oven/microwave  for a quick & nourishing meal after a long day at school or at work

Watch ChefDebee making Pasty on YouTube

Bake:   450 degrees; 350 degrees    Time:   10 minutes; 30 minutes

Ingredients

Filling
3-4 medium Potatoes diced small
2 medium Onions diced small
1 small Rutabaga (peel, cube  & steam 7 min.)
1 1/4 pound Round Steak (or Skirt Steak) cubed small
1/2 pound ground chuck
1 1/2 teaspoons Salt
1 teaspoon Black pepper
1 1/4 teaspoon Spike (unsalted)
3 tablespoons flour to dust cubed steak
1 stick melted butter to pour into slots and for brushing tops

Crust
4 cups flour
5 teaspoons Baking Powder (full)
1/2  teaspoon salt
2/3 cup olive oil
1 cup water
2 eggs

Directions

Filling
1.  Peel Rutabaga and cut into small diced pieces & steam in steamer for 7 Minutes, set aside
2.  Cut Potatoes with skins on into small diced pieces, set aside
3.  Cut onions into diced pieces,  set aside
4.  Cube steak into small bite sizes and place in freezer bag with the flour & shake to coat well
5.  In very hot skillet, brown the cubed meat a few minutes and add the ground meat and stir about 3 minutes
6.  Add all the above diced vegetables to skillet with the salt, black pepper, and spike and stir until mixed well cooking about 2 minutes;  remove from heat; set aside

Crust
1.  Put the flour, salt, baking powder into bowl and whisk altogether and make a well, then stir in egg, oil and water
2.  When comes together, remove from bowl to a floured board and use hands to form dough and shape into an oblong shape
3.  Cut 12-14 pieces and roll each one into a 7 inch circle carefully using more flour when needed
4.  Place onto a large oil sprayed cookie sheet spoon filling on half of circle with 2 1/2 full tablespoons
5.  Take other side of dough and fold over, crimping all around the edge using a fork
6.  Make 2 small slits on top with knife and spoon a couple teaspoons of melted butter into each slot and then brush each with butter
7.  Bake in pre-heated 450 degree oven for 10 minutes and then 350 degree oven for 30 minutes till golden brown
8.  Remove and cool for about 10 minutes before serving

*  This recipe can be made in a cookie sheet if you don’t want the calzones (that’s the way my mom’ n law made it)
*  Use my crust to make one of my spinach turnovers OR my bacon/cheddar cheese turnover
*  Go to my Fact Page to see the wonderful nutritional values of the RUTABAGA

Stuffed Shells with Cheese

Stuffed Shells with Cheese

Make and freeze these Stuffed Shells with Cheese and sit down to a most flavorful Italian dinner any night of the week

Watch Chef Debee making Stuffed Shells with Cheese on YouTube

CAN BE A TOTALLY GLUTEN FREE DISH

Bake:   400 degrees     Time:    35-40 minutes

Ingredient

1 1/2 boxes Jumbo pasta Shells (use Rice Jumbo Shells for Gluten Free)
2 pounds Ricotta cheese
1 pound Mozarella cheese shredded
1 cup Pecorino/Romano cheese grated
3 eggs
1/2 parsley freshly chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon ground
1/4 teaspoon nutmeg freshly ground

Directions

1.  Combine Ricotta cheese and next eight ingredients into a large bowl and stir thoroughly and refrigerate
2.  Cook shells in boiling salted water with one tablespoon oil for 5-6 minutes
3.  Take out cooked shells with a hand strainer into a colander and run under cold water draining well
4.  Stuff each shell with about one tablespoon of cheese filling and put on oil-sprayed cookie sheets
5.  Freeze several hours until very hard, then place in airtight freezer bags or container
6.  When ready to cook, place frozen shells in a baking pan and cover well with tomato sauce
7.  Cover pan with foil and bake in pre-heated 400 degree oven for 35-40 minutes
8.  Let stand covered 10-15 minutes before serving

*  You can use a firm Tofu in place of Ricotta cheese, being sure to mash tofu with a fork or potato masher

Stuffed Shells with Meat

Stuffed Shells with Meat

Stuff Shells with Meat ahead of time to enjoy a dinner for two or for eight people and sit down to a comforting hot dish in less than one hour

Watch Chef Debee making stuffed shells with meat on YouTube.

Bake:  400 degrees    Time:  35-40 minutes

Ingredients

1 box Jumbo Pasta Shells
3 tablespoons butter
1 1/2 pounds ground beef
1/2 pound ground Italian sausage (optional)
1/4 cup celery diced finely
1/2 cup onion diced finely
1 large garlic clove diced finely
1/2 cup Cream or Golden Sherry
1/2 cup Pecorino/Romano grated cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup panko bread crumbs
1/2 – 1  pound mozzarella shredded (optional)

Directions

1.  Melt butter in large skillet and add the beef and sausage and brown about 7 minutes
2.  Add onion, celery, & garlic and stir together then cover and simmer 15 minutes
3.  Remove from heat and stir in Sherry, grating cheese, salt, pepper and bread crumbs
4.  Cool in pan 15 minutes then add the shredded mozzarella and stuff each cooked shell with meat
5.  Boil the pasta shells while cooling meat mixture about 6-7 minutes, drain and run cold water over them
6.  Freeze on an oil-sprayed cookie sheet for several hours and then put in a freezer bag to store
7.  When ready to cook, place frozen shells in a baking pan and cover thoroughly with tomato sauce
8.  Cover pan with foil and bake in pre-heated 400 degree oven for 35-40 minutes
9.  Remove from oven and let stand 10-15 minutes before serving

*  My original recipe growing up is with just Ground Beef and NO Italian Sausage or Mozzarella cheese and I like it best with just the Beef; it has a unique flavor all it’s own; so try it both ways and judge for yourself—my memories says mm-mm to just Beef!  ENJOY…….


Greens & Beans Miso Soup

Greens & Beans Miso Soup

A tasty high protein, high nutrient soup for anyone, especially those who eat vegan will really enjoy this flavorful Greens & Beans Miso Soup

Watch Chef Debee making Greens and Beans Miso Soup on YouTube

A TOTALLY GLUTEN FREE DISH

Ingredients

1 pound extra-firm tofu cut into cubes
1 bunch organic Kale, leaves cut into small pieces
4 garlic cloves chopped
1/2 cup onion finely diced
1/4 cup carrot thinly sliced
2 tablespoons Red Miso
lightly salt
pepper to taste
4 cups chicken stock  (vegetarians, use vegetable stock)
2 cups water
3 tablespoons olive oil
1 can cannellini beans undrained
chives chopped to top each plate
pecorino/romano cheese grated to top each plate

Directions

1.  In a large saucepan heat olive oil and brown garlic, then add carrots and brown, then add onion and brown
2.  Add the cut up kale leaves and let wilt about 2 minutes
3.  Add the 4 cups stock and 2 cups water with salt & pepper and bring to a simmer with lid on for 10 minutes
4.  Be sure to dry the tofu block with a towel and then cut into bite size cubes
5.  Brown cubed tofu in 2 tablespoons of oil in a hot skillet & set aside
6.  Add the can of cannellini beans with liquid and the 2 tablespoons Miso and browned tofu to pot
7.  Simmer covered for only 5 more minutes
8.  Serve in bowls and top with chopped chives and sprinkled pec/rom grated cheese

*  Visit my Food Facts page for information on Miso

*  Use Miso as an ingredient in marinades for meat, fish or poultry

Greek-Style Meatloaf

Greek-Style Meatloaf

Turn your ground beef into a tantalizing Greek-Style Meatloaf and your family will ask you to make it over and over again

Watch Chef Debee making Greek-Style Meatloaf on YouTube

Bake:  350 degrees   Time:  60 minutes

CAN BE A TOTALLY GLUTEN FREE DISH

Ingredients

2 pounds ground beef (I have used half ground Turkey)
2 eggs
1/2 cup ketchup
1 large red onion chopped finely
1/2 cup panko breadcrumbs (to make it Gluten Free, use Rice Bread Crumbs)
1/3 cup sundried tomatoes chopped
1/3 cup kalamata olives chopped
2 cloves roasted garlic chopped
1 teaspoon salt
1 teaspoon pepper
1 cup goat cheese crumbled

Directions

1.  In a large bowl add the ground beef with all of the ingredients and mix well
2.  Shape into one large oblong shape and place in a 9×13 baking dish, lightly oiled
3.  If desired you can shape it into two and place into 8×4 loaf pans
4.  Bake in a pre-heated 350 degree oven for 60 minutes or until 160 degree inside temperature
5.  Let stand for 5-10 minutes before cutting

Visit my Food Facts page for information on Goat Milk/Cheese

Italian Spaghetti Squash

Italian Spaghetti Squash

Using Spaghetti squash as pasta makes this an Italian dish that is Gluten free and Diabetic friendly

Watch Chef Debee making Spaghetti Squash on YouTube

A TOTALLY GLUTEN FREE DISH

Bake:   400 degrees   Time:  60 minutes

Ingredients

1 spaghetti squash
1 pound turkey ground
1 1/2 teaspoon basil crushed
3/4 teaspoon oregano crushed
1/2 teaspoon salt
1/2 pepper
3/4 teaspoon onion powder
1 can (28 oz.) tomatoes crushed
4 slices lite swiss cheese (prevalone or mozzarella)
pecorino/romano cheese grated

Directions

1.  Cut squash in half lengthwise, remove seeds and place cut side down in baking dish of water & bake in pre-heated 400 degree oven for 60 minutes
2.  Brown ground turkey in a little oil in a hot skillet till all pink color is gone
3.  Add all the dried ingredients and then the crushed tomatoes
4.  Cover pan and simmer 20 minutes
5.  Fork out the squash from each half and put in a large bowl, adding about two-thirds of meat sauce and stir together
6.  Return squash/meat mixture to each half of squash skins
7.  Sprinkle top with pecorino/romano grated cheese and add two slices of cheese to each half of squash
8.  Microwave until cheese is melted

* To learn more about Spaghetti Squash go to my Food Fact page

Stuffed Chicken Breasts

If you want the smell and taste of Thanksgiving come and make this recipe any night of the week and freeze the left over stuffing for another meal or two

Watch Chef Debee making Stuffed Chicken Breasts on YouTube

Bake:  375 degrees   Time:  45 minutes

Ingredients

4 chicken breasts bone-in & skins on
salt
pepper
bread stuffing prepared—go to my Bread Stuffing/Dressing Recipe

Directions

1.  Lightly salt and pepper the chicken breasts on both sides
2.  Put a very large spoonful of stuffing on the bone side of the chicken breast
3.  Place chicken, stuffing side down, in a buttered glass baking dish
4.  Cover chicken with foil and bake in pre-heated 375 degree oven for 20 minutes
5.  Uncover and bake 20 minutes longer until meat is done
6.  At the time of baking the chicken, divide the stuffing into two 8″ round buttered foiled pans and cover and bake 25 minutes
7.  Remove the stuffing from oven and uncover and cool completely before covering again and placing in refrigerator
8.  Then be sure the foil is tight around edge and then place in a gallon freezer zip lock bag to be used at another meal

Me-Me’s Famous Mac’n Cheese

Sit down to an easy and delicious Mac’n Cheese dish using 4 of your favorite cheeses with a crunchy topping to sink your teeth into

Watch Chef Debee making Mac’n Cheese on Youtube

Bake:  350 degrees     Time:  30 minutes

CAN BE A TOTALLY GLUTEN FREE DISH

Ingredients

1/2 pound pasta (8 oz.) or us Rice Pasta for a Gluten Free dish
4 ounces cream cheese
4 ounces Cheddar cheese shredded
4 ounces Swiss or Colby cheese shredded
1/2 cup Pecorino/Romano cheese grated
1/2 stick butter
1 cup 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.  Drain all water from pasta and return to pan and add the next 6 ingredients blending on very low heat until all blended
3.  Put into a 2 quart buttered casserole
4.  Mix bread crumbs with melted butter together and place on top of pasta
5.  Bake in pre-heated 350 degree oven for 30 minutes

 

*  Add 1 cup cottage cheese and make it a 5 cheese dish along with a 1/2 cup half & half
*  Go to my Food Facts page and learn more about Cottage Cheese and its benefits

Chicken Cacciatore


For a fast and simple, yet comforting dish, here is a twist on my Chicken Cacciatore.  Use only three staple ingredients for this tasty, mouth watering flavor in my Chicken Cacciatore

Watch Chef Debee making Chicken Cacciatore on YouTube

CAN BE A TOTALLY GLUTEN FREE DISH

Ingredients

2 very large chicken breasts each cut in two
1 very large red onion chopped
28 ounce can crushed tomatoes
3/4 teaspoon salt
1/2 teaspoon pepper
3-4 tablespoons olive oil
1 3/4 cups Cream Sherry
Pasta of your choice–whole what or RICE pasta for gluten-free

Directions

1.  In a large hot skillet, pour oil and then add chicken and brown until very golden brown, about 4 minutes on each side
2.  Add chopped onion and 3/4 cup of the Cream Sherry and cover pan, simmering about 30-45 minutes
3.  Add crushed tomatoes and another 3/4 cup Sherry and cover pan and simmer another 15-20 minutes
4.  Turn off and and remove from heat and add remaining 1/4 cup Sherry to chicken and tomatoes
5.  Cook your favorite egg noodles or a whole wheat pasta and place Chicken Cacciatore on top of the pasta

* we would use Kluski noodles (pretty close to homemade) when we didn’t get to make our own homemade egg noodles