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Lemony Zucchini Spaghetti

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Jamie Oliver recipesThis is an easy weeknight dinner that takes about thirty minutes to prep and cook. The original recipe came from Jamie Oliver and used mint instead of oregano. Not being one who normally has fresh mint on hand, I chose to substitute oregano.

One of the great things about this dish is that it’s light. From the delicate, tangy sauce to the zucchini and yellow squash ‘noodles,’ this is one of those just-for-two dishes that’s quick to make and will amaze you with its flavor.

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 Lemony Zucchini Linguine
from Jamie Oliver 5 Ingredients Quick and Easy Food jamie oliver.com
Jamie Oliver recipes
Servings
Ingredients
Servings
Ingredients
Jamie Oliver recipes
Instructions
  1. Julienne the zucchini and yellow squash by cutting in half lengthwise. Cut each half into long matchsticks.
  2. Zest the lemon into a small prep bowl and add the juice.
  3. Add the dried oregano to the lemon mixture.
  4. Grate the parmesan into a small prep bowl.
  5. Cook the pasta according to the package instructions. Reserve a cup of the pasta water before draining.
  6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the zucchini and yellow squash and cook through, about four minutes.
  7. Add the drained pasta into the skillet with a splash of reserved cooking water and turn off the heat.
  8. Add about 2/3 of the parmesan and and all of the lemon mixture. Toss well and add sea salt and black pepper to taste.
  9. Drizzle with olive oil and the remaining parmesan.
Recipe Notes

If you can get/afford it, substitute one tablespoon of fresh oregano for the dried.

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Gluten-free Chicken Gumbo Soup

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Chicken gumbo soup
Chicken gumbo soup – hot, delicious, and packed with nutrients.

There’s nothing like a hot mug of soup on a cold day, and this Gluten-free Chicken Gumbo Soup has everything to make it healthy and delicious. Served over a mound of rice, it’s the perfect way to warm your meal and your day.

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 Gluten-free Chicken Gumbo Soup
A delicious combination of tender chicken, sausage, and vegetables in an easy-to-make broth. We used a chicken sausage, but you could substitute your favorite sausage. Feel free to mix up the peppers, too. We used a combination of pequillo peppers (delicious, if you can find them) and one green pepper.
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. In a large soup pot, cook the sausage over medium heat until browned. (If you're using chicken sausage, you may need to add a tablespoon of oil to the pot before browning).
  2. Set aside on a paper towel to drain.
  3. Stir frozen spinach into the fat or oil and cook over medium heat, stirring, for about two minutes
  4. Add 2 tbl. oil and stir in peppers and onions. Cook until tender.
  5. Add the garlic to the pot and stir for about 30 seconds
  6. Add the tomatoes with their juice, thyme, bay leaves, and cayenne and simmer, covered, for 15 minutes.
  7. Add chicken broth, water, and salt. Bring to a boil, then reduce heat, cover and simmer for 1 hour. Cook rice while soup is simmering.
  8. Before serving, stir in sausage and chicken and bring to a simmer. Cook for about 5-8 minutes.
  9. Serve over prepared rice.
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Easy Chicken Parmesan Bake

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Chicken Parmesan made easy. This recipe is simple to make and tastes great!

Chicken parmesan! It’s one of those classic dishes I’ve always loved but never wanted to tackle. The original recipe from AllRecipes.com was not gluten-free, but it was close because the chicken wasn’t breaded. I decided to give this a try, and by making my own croutons, I had a gluten-free dish that was divine! The best part is that you can stash the leftovers in the refrigerator for a super-fast weeknight dinner.

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 Easy Chicken Parmesan Bake
Pair this chicken parmesan recipe with a nice salad for an easy dinner that will be sure to impress.
Prep Time 30 minutes
Cook Time 35-60 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Main Dish
Croutons
Prep Time 30 minutes
Cook Time 35-60 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Main Dish
Croutons
Instructions
Main Dish
  1. Preheat oven to 350 degrees F (175 degrees C). While oven is heating, prepare the croutons using instructions below.
  2. Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
  3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken.
  4. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese.
  5. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
  6. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts.
Croutons
  1. Melt butter in a large skillet
  2. Add cubed bread and cook, stirring regularly, until bread cubes are crispy and browned, about 3-5 minutes.
Recipe Notes
  1. The chicken breasts we buy are large and thick. For this recipe, I only use three half breasts, but butterfly them by holding a breast on one edge and then slicking carefully through the center. I then pound the six piece of chicken lightly with a wooden mallet until they're about 3/8" thick. 
  2. If you don't need this recipe to be gluten-free, you can substitute your favorite breadcrumbs for the topping. However, making your own is easy and the taste is much better.
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Layered Vegetable Enchilada Casserole

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Recipe from Foodnetwork.com
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 Layered Vegetable Enchilada Casserole
Original recipe and photo from foodnetwork.com https://www.foodnetwork.com/recipes/layered-vegetable-enchilada- casserole-1970512?_branch_match_id=745364009150515508
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Heat the oven to 350 degrees F.
  2. Rinse and drain black beans. Add lime juice and green chilies. Stir and set aside.
  3. Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender.
  4. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
  5. Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Layer on black bean mixture. Top with the remaining tortillas and enchilada sauce.
  6. Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.
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Hank’s Mama’s Dump Cake recipe from Julie Anne Lindsey

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Hank’s Mama’s Dump Cake

There isn’t anything simpler than dump cake, and it’s guaranteed to bring folks running. So, next time you’re in a hurry to whip up something sweet, grab these four ingredients from the kitchen, and you’ll be the hit of the party.

Note: You can use any combination of pie fillings and cake flavors to suit your fancy. Granny loves cherries and chocolate cake. Dot prefers peaches and yellow cake. Winnie likes pineapples and cherries. The recipe’s so simple you might as well try all three!

21 oz. can of cherry pie filling
16 oz. can of crushed pineapple
1 boxed white cake mix
1⁄2 cup butter cut into pats

Preheat oven to 350 degrees.

Mix cherry pie filling and pineapple together in a medium bowl.

Pour into a 9-by-13-inch baking dish.

Sprinkle cake mix over fruit.

Add pats of butter evenly across the top.

Bake 45 to 60 minutes, until top is brown and bubbly.

Serve with vanilla ice cream or whipped topping.

Happy eating, y’all! 

APPLE CIDER SLAYING BANNER 640 1

Apple Cider Slaying (A Cider Shop Mystery)
by Julie Anne Lindsey

About Apple Cider Slaying

APPLE CIDER SLAYING

Apple Cider Slaying (A Cider Shop Mystery)
Cozy Mystery
1st in Series
Kensington (October 29, 2019)
Mass Market Paperback: 320 pages
ISBN-10: 1496723473
ISBN-13: 978-1496723475
Digital ASIN: B07NCQPSVW

Apples are at the core of the family business run by Winona Mae Montgomery and her Granny Smythe. But this year’s crop is unseasonably ripe with murder . . .

ONE ROTTEN APPLE

Blossom Valley, West Virginia, is home to Smythe Orchards, Winnie and her Granny’s beloved twenty-five-acre farm and family business. But any way you slice it, it’s struggling. That’s why they’re trying to drum up business with the “First Annual Christmas at the Orchard,” a good old-fashioned holiday festival with enough delicious draw to satisfy apple-picking locals and cider-loving tourists alike—until the whole endeavor takes a sour turn when the body of Nadine Cooper, Granny’s long-time, grudge-holding nemesis, is found lodged in the apple press. Now, with Granny the number one suspect, Winnie is hard-pressed to prove her innocence before the real killer delivers another murder . .

Includes Recipes!

About Julie Anne Lindsey

JULIE ANNE LINDSEY

Julie Anne Lindsey is a multi-genre author who writes the stories that keep her up at night. When she’s not creating new worlds and organizing the epic adventures of fictional characters, Julie can be found carpooling her three kids around Northeastern Ohio and plotting with her shamelessly enabling friends. Today, she hopes to make someone smile. One day she plans to change the world. Julie is a member of the International Thriller Writers, Romance Writers of America, and Sisters in Crime.

Learn more about Julie Anne Lindsey at http://www.julieannelindsey.com/

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Shiitake mushroom and broccoli risotto

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Shiitake Mushroom Risotto
This risotto can be used as a main dish for a light meal with a little fruit on the side.

Usually, Friday night is shiitake mushroom night in our house. For some time now, I’d been wanting to try my hand at a risotto. I came across a risotto recipe that included shiitake mushrooms. The original recipe did not include broccoli, but did include ingredients that we (on our gluten and soy free diets) could not have. This recipe is gluten-free, soy-free, and low in sodium (if you don’t add salt!)

Print Recipe
 Shiitake mushroom and broccoli risotto
Shiitake Mushroom Risotto
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 2 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 2 minutes
Servings
Ingredients
Shiitake Mushroom Risotto
Instructions
  1. In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
  2. Heat a large skillet over medium heat. Once hot, add oil and shallot. Sauté for 3- 4 minutes - stirring frequently.
  3. Add mushrooms and broccoli, season with pepper and salt (if desired), and continue sautéing until the mushrooms are golden brown and caramelized.
  4. Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add 1/4 cup broth and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
  5. Keep heat on medium so the mixture continues to simmer. Add the warmed vegetable stock, about 1/2 cup at a time. After each addition of stock, allow the mixture to return to a simmer, then stir constantly until the stock is mostly absorbed. If the heat is too high, the risotto will cook too quickly or may become gummy. Continue cooking until liquid is mostly absorbed and rice is al dente. (If all liquid is absorbed and rice is not done to your liking, you can remove the skillet from the heat and place a tight-fitting lid over the top for a couple of minutes).
  6. Once the rice is done, remove skillet from heat and add parmesan cheese. Stir to coat). Taste and adjust flavor as needed by adding salt, pepper, or more to coat). Taste and adjust flavor as needed by adding salt, pepper, or more parmesan. If the mixture is too dry, add a little more warmed broth.
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