Cheddar Rice

Makes 8 to 10 servings

 
INGREDIENTS:
    2 cups uncooked brown rice
    3 Tbsp. butter
    1/2 cup thinly sliced green onions
    1 tsp. salt
    5 cups water
    2 cups shredded sharp cheddar cheese
    1/2 tsp. pepper
    Additional sliced green onions

DIRECTIONS:

     1. Combine rice, butter, green onion, and salt in slow cooker.

     2. Bring water to boil in a saucepan and pour over rice mixture.

     3. Cover and cook on high 2 to 3 hours or until rice is tender and liquid is absorbed.  (I found 3 hours was slightly too long, rice got slightly mushy)

     4. Stir in cheese 5 minutes before serving

     5. Garnish with pepper and additional green onions, if desired.
     

Basil Chicken over Pasta

INGREDIENTS:
  1 (8 ounce) package gluten free noodles (angel hair, spaghetti, penne)
  2 teaspoons olive oil
  1/2 cup finely chopped onion
  1 clove garlic, chopped
  2 1/2 cups chopped tomatoes
  2 cups boneless, skinless chicken breasts (cooked and cubed)
  1/4 cup chopped fresh basil
                                                         1/2 teaspoon salt
                                                         1/2 teaspoon lemon juice
                                                         1/4 cup Parmesan Cheese

DIRECTIONS:
   1.  Cook Pasta according to package directions to make it al dente.  Drain and set aside

   2. In a large skillet, over medium-high heat, saute the onions and garlic.   Stir in the tomatoes, chicken, basil, salt and lemon juice.  Reduce heat to medium and cover skillet.  Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

   3.  Spoon over hot cooked pasta.  Sprinkle with Parmesan Cheese!


(For those of you that like a spicy dish....substitute the lemon juice for 1/8 teaspoon hot pepper sauce)

So it's been ahwhile since I've posted a recipe.  That's because I broke my ankle this summer and haven't been able to be up and cooking!  But I'm baaacckkk!  You can look forward to lots of yummy new recipes coming your way because Alexis and I went scouting on the internet for new recipes that we could make gluten free.   Enjoy and happy cooking!