Gluten Free Chicken Ceasar Pasta Salad

So a couple of years ago when I started Cooking Underwriter I made some great recipes that were not gluten free. However, I feel that now that I live a gluten free lifestyle with my family, it is time to recreate these recipes to be gluten free. So when I am creating a new recipe, the first thing I try to do is to get inspired. I do this in various ways i.e.... watch The Food Network, The Cooking Channel, and I visit my local restaurants in the area; plus I have a full library of cookbooks and Magazines too. This recipe was inspired by a dish that Mr. Fix It ordered at Raz’s Little Italy , West Hills, California. Mr. Fix It, my hubby, ordered Chicken Alfredo and when I saw the colors of his dish it immediately put a vision into my head.  So when the heat turns up in the kitchen I either get up really early and make dinner or I cook and concoct the night before. This would be a great recipe for party or to serve as a main dish.

 Chicken Caesar Pasta Salad Ingredients:
1 Yellow Bell Pepper Julienne cut
½ Orange Bell Pepper Julienne cut
1 ½ Cups Broccoli in small pieces blanched
2 green onions chopped
2 cups chicken shredded
6 cups gluten free pasta cooked about 1 box
1 Jar of Ken's Caesar dressing
1 cup shredded Parmesan cheese
(Save 1/4 cup for garnish)
Equipment
1 Extra Large bowl
1 Large Bowl
1 (2 Cup) Measuring Cup

Tip of the day: Your fridge/freezer work better when full, so spend the week stocking up on fresh groceries and your evenings at home.

Cook Pasta to package directions.

Take Bell Peppers(both Orange and Yellow) and Julianne cut, Broccoli, green onions and toss in bowl. Next add Shredded Chicken.

 Cooked Pasta, and 3/4 cup Parmesan cheese and toss all together with Salad dressing. Place in beautiful bowl then serve.  Garnish with a sprinkle of cheese.

Bon Appetite!

Enjoy,

Sheila Fretz

#GlutenFree Rice Crispy Treat Brownies

The other day Miss J requested a special dish. She had been envisioning in her head for quite some time and she requested that we figure out a way to make it. So the two of us went into the kitchen and did just that and Gluten Free Rice Crispy Treat Brownies were created. I hope you enjoy these as much as we did and take them to your next tailgating event like we did. 

Gluten Free Rice Crispy Brownies Ingredients:

½ cup butter
1/4 cup cocoa 
1/8 cup aged Balsamic Vinegar
1 cup brown sugar
1 teaspoon Vanilla Bourbon
3 eggs total ( 2 for chocolate mixture 1 for cheese mixture)
1/4 cup corn starch
3/4 cup Oat flour
1 cup semi sweet chocolate chips
1 cup granulated sugar
4 cups Mini Marshmello's
4 cups Rice Crispy's Gluten Free
1/4 cup butter
Cooking Spray

Equipment:
1 Pot
1 9 x9 (baking pan)

Preheat oven to 350 degrees

In a non stick pot melt butter then add cocoa powder and whisk together.

Next add sugar

Add  Balsamic Vinegar

Add Vanilla.

Take 2 eggs and whisk in a separate bowl add about 2 tablespoons chocolate mixture to temper then add back to chocolate mixture.

Next add Corn Starch and Oats.

Spray a 9x13" pan with cooking spray then pour in pan .

Next add about a cup of chocolate chips on top and bake for about 20 to 25 minutes.

Wait about 10 minutes then start next step of rice crispy treats. by melting butter and adding marshmellos then gluten free rice crispies.

Next pour on top of brownies.

Then squish down with parchment paper that has been sprayed with cooking spray.

Last garnish with melted chocolate (optional).

Enjoy and let me know what you think.


Sheila Fretz-

Summer In a Bowl Pasta Salad

I know I have not been the best at posting in last week or so but this is the time of the year that we have a lot going on.  For instance last week I was in Cedar Rapids Iowa on business, then this week I had to go to Santa Barbara. In addition to I have offered to give my BFF, Dana a sit down bridal shower for 35 of her nearest and dearest friends. So with all of that on my plate I figured that i would look in to my recipes that I had previously developed and share a great one that I really love. Then next week when things calm down I will be sharing great ideas for your next luncheon or brunch you throw.

So now on to the recipes my dear friend Patty, who is a Mom,  helped me name this recipe. Patty has a little boy who has terrible food allergies just like me. However, he is allergic to a couple more items than me. Such as eggs and peanuts and goes into Anaphylactic shock  so I have to be very careful! So when W and his Mom come over for a play date with my daughter Miss J. I have to make sure we do not poison her son. So it was a Tuesday afternoon and we had scheduled a play date and it happened to be only 107 degrees that day. Just a little hot so I wanted something cool and refreshing that I could make and everyone could eat. So I created Summer in Bowl.


Ingredients:

Summer In a Bowl:

1 Bag Brown Rice Pasta from Trader Joes -does not have Eggs in this pasta very rare!
1 ½ of 1 Orange Bell Pepper, Julienne (thin strips)
1 head of broccoli cut in small pieces about 1 1/2  cups cooked partially
1 whole cucumber peeled and chopped into squares
1 whole Large Tomato

Summer in a Bowl Dressing:

3 Tablespoon Brown Gulden's Mustard
1/4 cup Aged Balsamic Vinegar
2 Large cloves of garlic grated on planer to make paste
½ cup of Extra Virgin Olive Oil
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon sugar


Directions:
Boil Pasta as directed on pasta about 12 minutes. In a large bowl place julienne the bell peppers and broccoli, cucumbers , tomatoes. Next add cooked & drained pasta. While pasta is cooking make the dressing in a separate bowl., Combine all ingredients in bowl except Extra Virgin Olive Oil, and whisk together. Next Emulsify by adding olive oil in slowly while whisking. Poor on top and toss refrigerate for 2 hours tossing periodically so pasta can soak up dressing
 
TIP of the Day: If your looking for something to put in your child's lunch that is healthy this would be great with a sandwich or without!
 

Creamy Butter Yamato Soup

With Fall just starting, I thought I would post a quick and easy recipe that you can make for your family on the fly. This soup in quick and easy and is one of those recipes you can get in and out of the kitchen within about 20 minutes excluding the roasting of the vegetables.

Creamy Butter Yamato Soup½ of a large butternut Squash
8 plum tomatoes cored
8 Yams
1/3 cup of olive oil
Salt and Pepper to taste
2 cups of half and half
3 cups of Chicken stock
1 tsp all spice

Preheat oven to 350 degrees

Cut in half and peel butternut squash  and Chop in cubes
peel and Chop Yams

Core Tomatoes

Drizzle olive oil on vegetables then toss and Salt and pepper.

Place in oven at 350 degrees for 45 min until it looks like this.

Place all vegetables except tomatoes in food processor or blender.

Now slowly remove skins then place skinless tomatoes in food processor or blender.

After you have removed skins and placed skinless tomatoes in food processor or blender turn on and start to add chicken broth in feeder tube.

When fully pureed remove from food processor or blender and place in large pot

Slowly adding half and half and all spice.

Serve warm with Grilled cheese or any sandwich  on my blog.
　

Enjoy and Bon Appetit

Sheila-