Gorgonzola Encrusted Chicken

As Hubs put it yesterday, for a family that isn't supposed to eat cheese, we sure do have a lot in the fridge. I know, I know, but Doctor's orders says I have to eat it. I am trying to space it out as much as possible but if I have to eat it, I may as well explore all of the wonderful things I can make with it!

Gorgonzola is the Italian's blue cheese. Since Hubs semi thinks he is Italian, I figured I would whip him up some supper while the baby naps. I am becoming an expert at "make ahead meals." When you have a 2 month old that requires your constant attention, you learn do get a LOT done in that hour and a half window when they are napping. If I am lucky, she will give me 2 hours! 

For this recipe, you can make it earlier in the day, cover with plastic wrap, and refrigerate until you are ready to cook. Take the dish out a few minutes before you are ready to cook so you aren't placing a super cold dish into a really hot oven.

Sometimes I think chicken can get a bit boring so by encrusting it with something unexpected you can keep your tastebuds happy. This is a recipe for 2, but you can easily multiply it to feed more of a crowd. 

Printable Recipe Here

Gorgonzola Encrusted Chicken

GF

Ingredients:

2 boneless, skinless, chicken breasts

1 T fresh parsley

2 T greek yogurt

1 T mayonaise

2 T crumbled gorgonzola

1/8 t garlic powder

1 1/2 T grated parmesan

pinch of salt and pepper 

What to do:

Preheat your oven to 400 °.

Chop your parsley.

In a medium bowl, combine the parsley, yogurt, mayonaise, gorgonzola, and garlic powder.

Mix well and set aside.

Sprinkle the chicken with salt and pepper. 

Cover your chicken breasts with the gorgonzola mixture. Sprinkle your parmesan cheese on top of the covered chicken.

Bake for about 20-25 minutes, or until the chicken is cooked through.

Thanks Y'all!

-Wise Wife

Cheesesteak can be healthy??

When I think of cheesesteak sandwiches, I don't think of a dairy free, gluten free diet and certainly not a healthy dinner option. I decided to try and change that. I love the flavors of a cheesesteak but obviously can't have the cheese or bread that a cheesesteak sandwich typically comes on. I did a little research on the nutritional value of steak because lets face it, I LOVE red meat. Everything in moderation right? At least that is what I believe. After my research, I decided sirloin was a good choice for red meat. You can click here for more nutritional data on sirloin steak. 

For this recipe, I use a bag of Pamela's Biscuit and Scone Mix. This company has LOTS of gluten free, dairy free products that I love to use. Check out their website for all of the products the make! 

I also used Lisanatti almond mozzarella style cheese. This was my first time using this cheese and I love it!! You can also use the Daiya cheese that I have used before. 

So here we go on our quest to a healthy cheesesteak casserole! 

Dairy Free, Gluten Free Cheesesteak Casserole

Ingredients:

6 1/2 T extra virgin olive oil (divided)

1 package Pamela's biscuit and scone mix
1 cup dairy free milk substitute

1 lb thin sirloin steak

2 small red bell peppers

1 yellow onion

1 t minced garlic

1 1/2 cup Mozzarella Style cheese shreds (I used almond "cheese")

 salt and pepper

Preheat oven to 400°

Lets start with your biscuit topping. In a medium bowl, add the bag of pamela's biscuit mix. Using a pastry cutter or fork, cut 4 1/2 tablespoons olive oil until into the mix until crumbly.

Add in your milk substitute. (I like to use almond milk)

Stir to combine and set aside.

Slice your bell peppers into thin strips. 

Half your onion and remove the stem. Slice into 8 even sized wedges.

Heat 1 tablespoon olive oil over medium heat in cast iron skillet.

Season top side of your meat with salt and pepper.

Place meat seasoned side down in hot skillet.

Sprinkle top side with salt and pepper.

Cook for 2-3 minutes per side depending on thickness of meat. Remove from skillet and set aside.

Using the same skillet, add in 1 tablespoon olive oil. Toss in your peppers and onion and sauté for 5-6 minutes or until onions are slightly translucent 

While your veggies are cooking, slice your meat in thin strips.

Toss in your garlic and your meat strips. Stir to combine.

Place your meat and veggie mixture into a square baking dish.

Add in your cheese. I bought a block of cheese so I freshly grated it directly over the casserole. 

Now back to your biscuit mix. With your hands slightly damp, using a ice cream scoop, flatten out into round pieces and place on top of the shredded "cheese." Completely cover the mixture.

Pop in the oven for 20-25 minutes or until the top has slightly browned. 

Now take a big ole bite and enjoy!! I served ours with a side spinach salad. 

Thanks Y'all!

-Wise Wife