Tag Archives: Side Dish

7 Up Biscuits

I often look at recipes on various blogs as well as on recipe websites and Pinterest. One interesting and very easy recipe I kept seeing on Pinterest and found on various blogs was 7 Up biscuits. Since biscuits are usually filled with gluten, I decided to undertake making the gluten free version of them. Given that the gluten containing ingredient is Bisquick and there is a readily available gluten free Bisquick, I figured this was worth a try.  Never mind the fact that I hadn’t had biscuits in nearly a year before I made these.

Both times that I have made these so far, my gluten eating husband also ate them and enjoyed them. He said he never would have guessed that they were gluten free. I made them the first time with gluten free Bisquick (definitely a good biscuit taste) and the second time with Bob’s Red Mill pancake mix (tasted more like corn muffins that time, but still great). Hope you enjoy these with chili, beef stew, and other meals as much as I have. I have also offered the option to turn these into biscuit muffins, which are great with butter and jam. These also store well in the refrigerator or freezer. Here is the recipe:

7 Up Biscuits – Makes 6 large biscuits or muffins or 9 smaller biscuits

Ingredients:

  • 2 cups of gluten free baking mix, biscuit mix, or pancake mix (like gluten free Bisquick)
  • 1/2 cup of sour cream or plain Greek Yogurt
  • 1/2 cup of lemon lime soda
  • 1/4 cup of melted butter

Directions:

  1. Preheat the oven to 450F.
  2. Melt butter in small saucepan on low heat until completely melted or in microwave for 20 to 30 seconds.
  3. Add butter to the bottom of a 9 inch square pan or a muffin pan (6 muffin kind).
  4. Add Baking mix into a large bowl.
  5. Add sour cream and lemon lime soda into the bowl.
  6. Mix everything together, the dough will be on the soft side.
  7. Roll or drop into 6 to 9 dough balls (depends how big you want your biscuits) into the square pan or muffin pan.
  8. Bake biscuits for 12 to 15 minutes or until tops begin to turn golden brown.  Watch them carefully since they do cook at a high temperature.
  9. Serve and enjoy!
7 up Biscuit Muffins
The batch in this picture used Bob’s Red Mill Pancake mix and was baked as muffins.

 

Portabella Mushroom Italian Chicken

Here is a chicken recipe that I often make, which goes well with rice and veggies. Also is a great way to spruce up chicken breasts and is great for those who like mushrooms a lot like I do.

Portabella Mushroom Italian Chicken – Serves 4

Ingredients:

  • 4 skinless, boneless chicken breasts
  • 1 1/3 cups of sliced baby bella mushrooms
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 4 Slices of part skim mozzarella cheese

Directions:

  1. Heat the olive oil in a skillet over low to medium heat. Place chicken in the skillet, and season with garlic powder, basil, sea salt, and black pepper on both sides. Cook 10-15 minutes or until juices run clear, flipping chicken halfway through. Set chicken aside on a plate and cover the plate to keep the chicken warm.
  2. Stir mushrooms into the skillet, and cook until tender, stirring them with a spoon to cook them evenly. Return chicken to skillet and top each piece of chicken with mushrooms and then with a slice of cheese (feel free to cut slice to fit each piece if needed) . Cover skillet, and continue cooking 5 minutes, or until cheese is melted.
  3. Serve with favorite side dishes and enjoy. Here is a picture of the chicken with brown rice and baby spinach.

 

Butternut Squash and Sweet Potato “Noodles” in Garlic and Herb Butter Sauce

I have been exploring different ways to enjoy seasonal vegetables and to take advantage of the best produce that fall has to offer. This take on butternut squash and sweet potatoes transformed into noodles with a julienne peeler offers another way to enjoy these as a fall side dish or a light, healthy meal.

Butternut Squash and Sweet Potato “Noodles” in Garlic and Herb Butter Sauce – Serves 2 to 4 as a side dish, serves 1 to 2 as a main dish

Ingredients:

  • 1 small sweet potato
  • 1/2 butternut squash
  • 1/2 cup of diced onion (about 1 small onion)
  • 1 tablespoon of butter
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of thyme
  • 1/4 teaspoon of garlic powder
  • 1/2 tablespoon of extra virgin olive oil

Directions:

  1. Peel your sweet potato and butternut squash with a peeler.
  2. Julienne the sweet potato and about 1/2 of the butternut squash using a Julienne peeler to make noodles. I recommend using the “neck” part of the squash.  There will be approximately 1 1/2 cups of sweet potato and 1 1/2 cups of butternut squash “noodles” by the time you are done peeling your sweet potato and butternut squash.
  3. Dice 1 small onion or until you have 1/2 cup of diced onion.
  4. Heat up a large pan to medium heat and put a tablespoon of butter into the pan.
  5. Add sea salt, black pepper, thyme, garlic powder, and diced onions to the pan once the butter is melted and completely coating the pan.
  6. Saute the onions for 3-5 minutes or until the onions are completely cooked through and translucent.
  7. Add extra virgin oil to the pan and stir the olive in the pan.
  8. Add butternut squash and sweet potato noodles in pan.
  9. Turn up the pan to medium high heat and cook noodles for 4-6 minutes or until noodles are fully cooked, stirring the noodles every minute or so.
  10. Serve and enjoy!

Butternut Squash and Sweet Potato Noodles in Garlic and Herb Butter Sauce

Cajun Dirty Brown Rice

While I am not from the south and have never lived there, I like to experiment and eat different kinds of food. Last week I was on a message board where someone had mentioned they had dirty rice for dinner. I was intrigued and decided to look at many versions of dirty rice and then come up with my own. The closest I have come to making this is making my own cajun style rice which I sometimes add black or red beans to. I cannot guarentee its authenticity, but I can say that this rice is delicious and my husband enjoyed this as well. This version does not have livers in it since I do not like them at all. This makes for a great one-dish meal with a vegetable on the side, or with beans mixed in. Also, this would make a great side dish to go with your dinner.

Cajun Dirty Brown Rice– Serves 4 as a main dish; Serves 6 to 8 as a side dish

Ingredients:

  • 1 pound of ground beef (I recommend non-lean beef since the drippings from the meat help form the sauce, anything above 85% lean you will need to add approximately 1 TBSP  of butter or oil)
  • 3 cups of brown rice, cooked and drained
  • 2 bell peppers, diced (I used 1 yellow and 1 red bell pepper)
  • 1  onion, diced
  • 1 tablespoon of Cajun Seasoning
  1. Cook rice according to directions on the bag or box and make 3 cups of cooked rice.
  2. Dice bell peppers and onion into small pieces.
  3. Cook ground beef, peppers, and onion in a large pan on medium-high heat.
  4. Immediately after placing  ground beef, peppers, and onion in the pan, add cajun seasoning and mix everything together.
  5. Simmer everything together for about 10-12 minutes, or until peppers are soft. The onions and beef will be cooked through as well by then.
  6.  Add cooked rice to the pan and turn the pan off.  Stir rice in with the meat and veggies until the rice is fully incorporated in with the rest of the dish.
  7.  Serve and enjoy! Those who like really spicy food can add hot sauce to their dirty rice.  Both my husband and I tried the dish with and without hot sauce and preferred this dish without the hot sauce.

Dirty Brown Rice

Butternut Squash Soup

Fall has arrived and today where I am it feels like fall! I love the fall’s cool temperatures, Halloween, and the many delicious seasonal foods fall has to offer. One of my favorites is butternut squash. Here is a very simple recipe for a homemade butternut squash soup that pairs well with a salad and some gluten free crackers for a nice, leisurely lunch. Very healthy, yet rich in flavor along with a hint of spice. Here is the recipe:

Butternut Squash Soup – Makes 2 bigger bowls or 4 cup sized bowls

Ingredients:

  • A 12oz box of frozen butternut squash or 2.75 cups of pureed, cooked squash (I used a box of frozen, you can get store brand of this at some supermarkets such as mine and bird’s eye also has this in their veggie line)
  • 1 cup of chicken or vegetable broth (I used chicken broth)
  • 1/3 cup of milk
  • 1/2 tablespoon of butter
  • 1/2 teaspoon of black pepper (use 1/4 tsp if you  want your soup to be less spicy.)
  • 1/4 teaspoon of ground powdered ginger
  • 1/4 teaspoon of onion powder
  • 1/8 teaspoon of garlic powder
  • Fresh Basil leaves to garnish soup (optional)

Directions:

1. Defrost frozen squash or prep fresh, cooked squash to become puree.
2. Add pureed squash along with broth and milk into a medium sized saucepan.
3. Mix liquids and add black pepper, ground ginger, onion powder, and garlic powder.
4. Mix everything together and cook soup on a medium-high heat until the soup starts to boil.
5. Add butter and simmer soup on low heat for 10 minutes, stirring soup every 1-2 minutes.
6. Take soup off the stove, let the soup cool for a few minutes,  and then serve in bowls or soup cups. Here is my lame attempt at doing a fancy food picture using a fresh basil leaf in the middle of the bowl:

The soup will need to cook off for a few minutes before eating the soup. Here is a picture of the ready to eat soup, yum!

Mushroom, Pea, and Onion Brown Rice Pilaf

I came up with this using the idea of peas and onions, a common vegetable combo. I added mushrooms in since I am a big fan of them and enjoy them sometimes with peas and onions as a vegetable side dish. Add in some rice and seasonings and you have a heartier, gluten free side dish that can also be a light meal. Also makes for a quick dish to make when you don’t have a lot of time to cook.

Mushroom, Pea, and Onion Brown Rice Pilaf – Serves 4 as a light meal, serves 6-8 as a side dish.

Ingredients:

  • 4 cups of cooked brown rice
  • 2 cups of chicken or vegetable broth (I used vegetable broth)
  • 2 cups of frozen or canned green peas (I used frozen peas)
  • 1 medium onion
  • 1 6 to 8 oz container of fresh, sliced mushrooms
  • 2 TBSP of extra virgin olive oil
  • 1 TBSP of grated Parmesan cheese (The kind from the pasta aisle is fine)
  • 1/4 tsp of black pepper
  • 1/4 tsp of sea salt
  • 1/4 tsp of garlic powder

Directions:

1. Cook rice according to directions on the bag or box and make 2 cups of cooked rice.
2. Finely dice white onion into smaller sized, bite sized pieces with a knife or food processor.
3. Add extra virgin olive oil to a large pan and add all remaining ingredients to the pan.
4. Cook vegetables on medium heat for 5 minutes or until mushrooms are fully cooked and are starting to brown. Onions will be fully cooked by the time the mushrooms are done.
5. Add rice to the pan and mix everything together. Cook for 2-3 more minutes, stirring everything together.
6. Serve and enjoy!

Image

* This dish would be great served with additional vegetables and chicken, fish, or steak. This also can become a main dish with one of more of the following: diced chicken, shredded mozzarella cheese, crumbled bacon, etc.