These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Tuesday, August 20, 2013
Chicken Cheddar Biscuits & Chopped Salad
This evening I made Chicken Cheddar Biscuits for dinner using the leftover cooked "breaded" chicken cutlets I made for last night's dinner. I reheated them in the oven on 350 degrees F until warm and then melted a slice of white cheddar cheese on top. I served them on my Easy Cheddar Black Pepper Biscuits left from Sunday's dinner. I sliced the biscuits in half with a sharp serrated knife and cut the chicken cutlets in half and stacked them to fit on the biscuits. They turned out really good...much better than Chick-fil-a chicken biscuits! I made a quick and simple Chopped Salad to go with our meal. I chopped a small head of artisan romaine lettuce, chopped about 1 cup of red cabbage, shredded 1 small carrot, and chopped a handful of cherry tomatoes. While I was chopping my veggies, I placed about 1/2 cup of whole almonds in the oven at 350 degrees F for about 10 minutes to roast and then coarsely chopped them. I wanted my dressing to have an Asian twist to it. In a small bowl, I poured about 2 tablespoons of avocado oil, 1 tablespoon of spicy red pepper and garlic infused olive oil that I used and posted about Sunday night (it is very spicy), 2 tablespoons of Pomegranate infused red wine vinegar, 1 teaspoon of Tamari sauce, 1/2 teaspoon of toasted sesame oil, 7 drops of NuNaturals liquid stevia and a generous pinch of sea salt. I whisked it together and tasted it for seasoning. It was a spicy, slightly sweet, slightly salty dressing that had a lot of flavor concentrated in a small amount of dressing...just enough to lightly coat my chopped salad ingredients. I tossed the chopped veggies, roasted almonds and dressing together and served it heaped in small romaine lettuce leaves. The salad was excellent and the flavors reminded me of the Asian dressing that came in a bagged chopped salad mix I used to eat. The chicken and biscuits were leftovers that I remade into a totally different meal this evening and it took about 10 minutes to heat and put together. The salad was super quick to make as well. Tonight we had "fast food" the healthy "whole foods" wheat and grain free way. I snapped some photos for you to see below. Enjoy!
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Love repurposing leftovers, but you really bring it on!!!
Thanks, Shirely! :-)
Love, love, love these biscuits!
Thanks, SierraDeb! I love them, too! I have made several different biscuit recipes and this one is my favorite of all. Glad you like them, too! :-)
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