Ldelmas' profile page
Recipes
Gluten-Free/Healthier Chicken Pot Pie
By ldelmas
Yield: 4-6 servings
- 1 store-bought gluten-free pie crust, thawed (Pillsbury, for example)
- 4 cups chicken broth
- 2 small sweet potatoes, peeled and chopped into small bite-sized chunks
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- 4 carrots, peeled and chopped into small bite-sized chunks
- 2 tablespoons olive or coconut oil
- 1 small white onion, peeled and finely chopped
- 3 tablespoons gluten-free flour (such as sorghum, white rice)
- 1/2 cup milk of choice (I used unsweetened coconut)
- 2 stalks celery, sliced
- 2 1/2 cups shredded rotisserie chicken
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley, optional
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
BUFFALO CHICKEN STUFFED SHELLS
By ldelmas
Serves 6 to 8
- Ingredients:
- 1 (12-oz) box jumbo pasta shells, cooked according to package directions and cooled
- 2 Tbsp olive oil
- 1 cup onions, medium dice
- 1/2 cup carrots, small dice
- 2 tsp garlic, minced
- 1 lb ground chicken
- 2-1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 cup buffalo wing sauce, divided
- 1-1/2 cups ricotta cheese
- 3 cups shredded white cheddar cheese
- 1-1/2 cups heavy cream
- 1 cup grated Parmesan
- 1-1/2 cups mozzarella cheese, divided
- 1/2 cup blue cheese
- 3/4 cup celery, small dice
- In a large mixing bowl, combine the cooled sautéed vegetables and chicken, 1-1/2 tsp salt, 1/4 tsp black pepper, 3/4 cup buffalo wing sauce, and the
Almond Cream-Stuffed Pastry (Pithiviers)
By ldelmas
This recipe is prepared with the KitchenAid 13-Cup 3-in-1 Wide Mouth Food Processor with Accessories (K35182
- Almond Cream Filling:
- 1/2 cup sliced almonds
- 1/4 cup granulated sugar
- 1 Tbsp confectioners' sugar
- 2 Tbsp all-purpose flour
- 5 Tbsp unsalted butter, softened
- 1/4 tsp almond extract
- 1 large egg
- 1 –2 sheets store-bought, ready-to-bake puff pastry
- Egg Wash:
- 1 egg
- 1 Tbsp heavy cream
Cheesy Chicken Casserole
By ldelmas
HEAT oven to 350ºF. PREPARE stuffing as directed on package
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken made with Whole Wheat
- 2 cups chopped cooked chicken
- 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
- 1/2 lb. (8 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes
Creamy Taco Dip Recipe
By ldelmas
In a large bowl, beat cream cheese and sour cream until smooth
- 1 package (8 ounces) fat-free cream cheese, softened
- 1/2 cup (4 ounces) fat-free sour cream
- 1/2 cup taco sauce
- 1 teaspoons ground cumin
- 1 can (15 ounces) fat-free refried beans
- 1 cup shredded lettuce
- 1 cup (4 ounces) shredded fat-free cheddar cheese
- 1 medium tomato, diced
- 1/4 cup chopped ripe olives
- 1/4 cup chopped green chilies
- Tortilla chips
TWICE-BAKED SWEET POTATOES WITH SOUR CREAM & CHIVES
By ldelmas
Makes 8
- David's Note:
- Try incorporating more sweet potatoes into your meals–they're a fun change from a standard baking potato and bring gorgeous color to the table.
- Ingredients:
- 8 medium sweet potatoes
- 4 Tbsp butter, softened
- 1/4 cup sour cream
- 2 Tbsp chopped chives
- 1/4 tsp cayenne pepper
- 1/3 cup grated parmesan cheese, divided
- 1 cup chopped kale
- 3/4–1 tsp salt
- 1/4 tsp smoked paprika
Hush Puppy Fried Shrimp
By ldelmas
Serves 4–6
- 2 –3 quarts oil
- 3/4 cup mayonnaise
- 1 Tbsp lemon juice
- 1 Tbsp ketchup
- 1 Tbsp + a dash hot sauce
- 2-1/2 tsp honey
- 1-3/4 tsp salt, divided
- 1/4 tsp black pepper
- 1 cup self-rising cornmeal
- 3/4 cup self-rising flour
- 1 tsp sugar
- 1/2 tsp paprika
- 1/8 cup grated onion
- 3/4 cup buttermilk
- 1/2 cup beer
- 2 tbsp. milk
- 1 egg beaten
- 1-1/2 pounds small shrimp, peeled, tail removed and deveined
Bacon Cheddar Potato Skins Recipe
By ldelmas
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in
- 4 large baking potatoes, baked
- 3 tablespoons canola oil
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 8 bacon strips, cooked and crumbled
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1/2 cup sour cream
- 4 green onions, sliced
Always Good Lasagna
By ldelmas
Heat the olive oil in a large skillet over medium-high heat
- 2 –3 Tbsp olive oil
- 1-1/2 lb ground beef
- 2 medium onions, chopped
- 2 garlic cloves, chopped
- 1 (16-oz) can tomato sauce
- 1 (14-oz) can whole tomatoes
- 1 (6-oz) can tomato paste
- 1-1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp oregano
- 1 package lasagna noodles
- 1/2 lb Mozzarella cheese (or more)
- 3/4 lb Ricotta cheese
- 1/2 cup Parmesan cheese, grated
- Dried parsley, to taste