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Tuesday, November 9, 2010

Sunday Brunch

Since I started working a few months ago, it's been hard to get together with my girl friends and I miss them so! I have finally planned to have a little brunch with the girls and am very excited for them to try out some gluten free foods. On the menu we have:

Chicken Posole
Ham & Cheese Quiche
Gluten Free French Toast
Fresh Fruit

I can't wait for Sunday! I'll definitly be posting some pictures and their comments on my gluten free goodies.

Ham and Cheese Quiche

2 (12 ounce) packages frozen hash brown potatoes
1/3 cup butter, melted
1 cup cooked diced ham
1 cup shredded Monterey Jack cheese
2 eggs
1/2 cup heavy whipping cream

Preheat oven to 425 degrees F

Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan and bake for 25 minutes.

Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.

Return pan to oven for 30 minutes, or until the custard has completely set. This recipe serves 5.

Chicken Posole

2 1/2 pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2 1/2 quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained

sliced radishes
shredded cabbage
squeeze of lime

Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.

Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes.

Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes.

Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Garnish with sliced radishes, shredded cabbage and a squeeze of lime. This recipe serves 10.

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