The McKenzie’s Gluten-Free Family Favorites

If you’ve been reading the blog for steve mckenzie’s for any amount of time, you’ve probably come to learn Steve and Jill love entertaining. But, you may not know that they also have a passion for cooking.

While our Pinterest boards for steve mckenzie’s are chock full of fabulous design ideas, our most referenced-to board would be “Recipes for Worknights;” and it’s just as it sounds – a board full of ideas and inspiration for quick and easy dinners. Most of the recipes are gluten free, or can be easily adapted for those who are striving to live a gluten-free life, as Steve and Jill are.

*Note – You can now find many gluten-free products at Aldi, for a fraction of the price as other grocery stores. It’s become a regular stop for us!

Just the other night, a new gluten free recipe graced the McKenzie table to rave reviews… Mushroom and Chicken Marsala Bowls from the pages of the January 2016 issue of Cooking Light magazine. Here’s the full recipe, as well as links (click on photos) to some of the McKenzie’s other gluten-free favorites, which will hopefully entice you to get more creative and healthful with your weeknight meals…

CL Jan/Feb 16: SYYOL

Mushroom and Chicken Marsala Bowls

2 1/2 tablespoons butter, divided
1 cup uncooked quinoa, rinsed and drained
1 1/2 cups unsalted chicken stock, divided
3/4 teaspoon kosher salt, divided
1 1/2 tablespoons canola oil, divided
1 (6-ounce) package fresh baby spinach
1 pound mushrooms, quartered
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 cup minced shallots
1 1/2 tablespoons chopped fresh thyme
4 garlic cloves, thinly sliced
1/2 cup dry Marsala wine
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper

1. Melt 1 1/2 teaspoons butter in a small saucepan over medium-high heat. Add quinoa to pan; sauté 3 minutes or until toasted and fragrant. Add 1 1/4 cups stock; bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat; let stand 10 minutes. Stir in 1/4 teaspoon salt.

2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 1/2 minutes or until beginning to wilt. Remove spinach from pan.

3. Melt 1 1/2 teaspoons butter in pan. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 8 minutes, turning to brown on all sides. Remove mushroom mixture from pan.

4. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes, browning on all sides. Add shallots, thyme, and garlic; sauté 1 1/2 minutes. Add wine and remaining 1/4 cup stock, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by two-thirds and becomes slightly syrupy. Remove from heat. Add remaining 1 1/2 tablespoons butter, mustard, pepper, and remaining 1/2 teaspoon salt, stirring constantly until butter melts. Stir in mushrooms and spinach. Serve over quinoa.

honey-chipotle-chicken-bowls-I-howsweeteats.com-5
Honey Chipolte Chicken Bowls
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Port Cutlets with Sauteed Peppers and Beans
aEasy-BeefTex-Mex-Skillet-Casserole2
Skillet Beef Tex-Mex Casserole
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Roasted Veggie Quinoa Salad

Mmm… Our mouths are watering remembering these tasty meals! We hope you enjoy these gluten-free favorites as much as we have, and follow along with our Pinterest boards for more inspiration… If you’re looking for some pretty serving pieces to place your new dinner creations on, then stop in to steve mckenzie’s today – after all, you do eat with your eyes first!

Lite Fare Favorites!

You guys… The folks over at Cooking Light have seriously outdone themselves with some of their recent published recipes – so much so, we had to share one of our top favorite finds from the May 2015 issue with you!

When warm weather hits the city, we really don’t want to weigh ourselves down with rich, heavy meals, not to mention all those added calories that come along with them. Lightening up our evening meals has been a goal of ours as of late and this dish makes that super simple – it’s the latest addition to our rotation of lite fare favorites:

Pork Medallions with Spring Succotash

pork-medallions-spring-succotash-ck

1 (1-pound) pork tenderloin, trimmed and cut into 1-inch-thick slices
2 teaspoons minced fresh garlic
2 teaspoons minced fresh rosemary
3/4 teaspoon kosher salt, divided
1 1/2 tablespoons extra-virgin olive oil, divided 
1/2 cup dry white wine 
1/2 cup unsalted chicken stock
1 tablespoon unsalted butter
1 cup halved and thinly sliced carrots
1/2 cup finely diced white onion 
3 tablespoons water 
1/2 teaspoon freshly ground black pepper
2 cups frozen shelled edamame, thawed
1/4 cup chopped green onions (white and light green parts)

 

1. Gently pound pork slices to 1/2-inch-thick medallions with a meat mallet or the heel of your hand.

2. Combine garlic, rosemary, and 1/2 teaspoon salt in a small bowl.

3. Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add pork to pan; cook 4 minutes without turning. Turn and cook 3 minutes or until desired degree of doneness. Remove pork from pan; keep warm. Return pan to medium heat. Add garlic mixture; sauté 1 minute or until fragrant. Add wine and stock; cook 30 seconds or until reduced to 1/2 cup, scraping pan to loosen browned bits. Remove pan from heat; stir in butter.

4. Heat a large nonstick skillet over medium heat. Add remaining 1 1/2 teaspoons oil; swirl to coat. Add carrot and white onion; cook 2 minutes. Stir in remaining 1/4 teaspoon salt, 3 tablespoons water, and pepper. Cover and cook 2 minutes or until carrot is crisp-tender. Stir in edamame and green onions; cook 3 minutes or until thoroughly heated. Divide edamame mixture among 4 plates. Top each serving with pork and sauce.

*Jill’s Tip – Make sure the pan is quite hot when you initially add the medallions. This will ensure proper browning of the protein and give you all those leftover brown bits in the bottom of the pan, ensuring excellent sauce flavor! 

Not only is this a super tasty, hearty meal, it’s a fantastic use for frozen edamame, one of our favorite, versatile ingredients for any time of the year!

DSC_0025We served this up on our new/old Asian-inspired blue and white china and it truly popped. A treat for the eyes and mouth!

Hopefully this inspires you to try this dish, or another lightened version of your favorite weeknight dinner – you may even feel good enough for a nice, leisurely post-dinner walk after such a smart and healthful meal!