Simply . . . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast by Carol Kicinski Page B
Authors: Carol Kicinski
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teaspoon kosher or fine sea salt
1/2 teaspoon freshly ground black pepper
16 ounces preshredded coleslaw mix with cabbage and carrots
In a large mixing bowl, whisk together the mayonnaise, sour cream, vinegar, honey, salt, and pepper until smooth.
Add the coleslaw mix and stir to combine. Refrigerate until serving time.
Cookies and Cream No-Bake Cheesecakes
21 gluten-free, chocolate sandwich creme cookies (such as KinniToos)
4 tablespoons melted butter
1 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
Place paper liners in the cups of a 12-cup standard muffin pan.
Take 3 of the cookies, cut them in quarters, and set aside for garnish. Place 12 cookies in a plastic freezer bag and pound them with a rolling pin until they turn into fine crumbs. Combine the crumbs with the melted butter and divide the mixture equally among the muffin cups and press down firmly and evenly. Place the remaining cookies in the bag and break them up so that there are bigger pieces of cookie as well as some crumbs.
Using a handheld mixer, whip the cream on high speed until stiff peaks form. Place the cream cheese, sugar, and vanilla in a large mixing bowl and beat on high speed until smooth and well blended. Fold in the whipped cream and the crushed cookie pieces. Spoon the mixture into the muffin cups. Place one of the quartered cookies on top of each cheesecake. Refrigerate until serving time.
Quick Thanksgiving
MENU
Roasted Cornish Game Hens
Skillet Dressing
Cranberry Gravy
Maple Mashed Sweet Potatoes
Oven-Roasted Balsamic Onion Green Beans
Pumpkin Mousse Pie
S ometimes it just doesn’t make sense to prepare a huge Thanksgiving feast. When there is only a handful of guests at the table, a huge turkey seems extravagant and wasteful. In this instance, a smaller, more manageable dinner is more appropriate. This is also a great meal for other times of the year when you crave all the flavors of Thanksgiving without all the fuss.
I got the idea of serving Roasted Cornish Game Hens for Thanksgiving from my father. One year it was just the two of us but he still wanted the day to seem special. The best thing about the game hens is that each diner gets their own drumstick!
• Serves 6
Quick-Cook Strategy
• Preheat the oven to 350 degrees for the pie crust. Prepare the crust and while it is in the oven, make the filling. Once the crust has baked, crank the oven up to 450 degrees.
• Get all your vegetables prepped, chopped, minced, and sliced for the entire menu; this will make the flow of cooking go so much better.
• Cut up the game hens and season and brown them so they are ready to go in the oven.
• Get the sweet potatoes cooking on the stovetop. If they are done before you are ready to mash them, they can wait for you off the heat in the hot water.
• The green beans and game hens can go into the oven at the same time.
• Use the same skillet you browned the game hens in to make the Cranberry Gravy. Just drain the oil and wipe it clean with a paper towel. This saves time with cleanup later.
• The Skillet Dressing and Cranberry Gravy can be made while the hens and beans are in the oven. Start the dressing first as it takes a bit longer.
Roasted Cornish Game Hens
3 Cornish game hens
1 1/2 teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
2 teaspoons poultry seasoning
2 tablespoons olive oil
Preheat the oven to 450 degrees.
Remove everything from the cavities of the game hens and either discard or reserve for another use. Halve the hens by cutting each of them along both sides of the backbone with scissors or kitchen shears. Cut along one side of the breastbone to separate it into two halves. Rinse the halves and pat dry with paper towels. Combine the salt, pepper, and poultry seasoning and rub all over the game hen halves.
Heat the oil in a large skillet over medium-high heat and add the hen halves
1/2 teaspoon freshly ground black pepper
16 ounces preshredded coleslaw mix with cabbage and carrots
In a large mixing bowl, whisk together the mayonnaise, sour cream, vinegar, honey, salt, and pepper until smooth.
Add the coleslaw mix and stir to combine. Refrigerate until serving time.
Cookies and Cream No-Bake Cheesecakes
21 gluten-free, chocolate sandwich creme cookies (such as KinniToos)
4 tablespoons melted butter
1 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
Place paper liners in the cups of a 12-cup standard muffin pan.
Take 3 of the cookies, cut them in quarters, and set aside for garnish. Place 12 cookies in a plastic freezer bag and pound them with a rolling pin until they turn into fine crumbs. Combine the crumbs with the melted butter and divide the mixture equally among the muffin cups and press down firmly and evenly. Place the remaining cookies in the bag and break them up so that there are bigger pieces of cookie as well as some crumbs.
Using a handheld mixer, whip the cream on high speed until stiff peaks form. Place the cream cheese, sugar, and vanilla in a large mixing bowl and beat on high speed until smooth and well blended. Fold in the whipped cream and the crushed cookie pieces. Spoon the mixture into the muffin cups. Place one of the quartered cookies on top of each cheesecake. Refrigerate until serving time.
Quick Thanksgiving
MENU
Roasted Cornish Game Hens
Skillet Dressing
Cranberry Gravy
Maple Mashed Sweet Potatoes
Oven-Roasted Balsamic Onion Green Beans
Pumpkin Mousse Pie
S ometimes it just doesn’t make sense to prepare a huge Thanksgiving feast. When there is only a handful of guests at the table, a huge turkey seems extravagant and wasteful. In this instance, a smaller, more manageable dinner is more appropriate. This is also a great meal for other times of the year when you crave all the flavors of Thanksgiving without all the fuss.
I got the idea of serving Roasted Cornish Game Hens for Thanksgiving from my father. One year it was just the two of us but he still wanted the day to seem special. The best thing about the game hens is that each diner gets their own drumstick!
• Serves 6
Quick-Cook Strategy
• Preheat the oven to 350 degrees for the pie crust. Prepare the crust and while it is in the oven, make the filling. Once the crust has baked, crank the oven up to 450 degrees.
• Get all your vegetables prepped, chopped, minced, and sliced for the entire menu; this will make the flow of cooking go so much better.
• Cut up the game hens and season and brown them so they are ready to go in the oven.
• Get the sweet potatoes cooking on the stovetop. If they are done before you are ready to mash them, they can wait for you off the heat in the hot water.
• The green beans and game hens can go into the oven at the same time.
• Use the same skillet you browned the game hens in to make the Cranberry Gravy. Just drain the oil and wipe it clean with a paper towel. This saves time with cleanup later.
• The Skillet Dressing and Cranberry Gravy can be made while the hens and beans are in the oven. Start the dressing first as it takes a bit longer.
Roasted Cornish Game Hens
3 Cornish game hens
1 1/2 teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
2 teaspoons poultry seasoning
2 tablespoons olive oil
Preheat the oven to 450 degrees.
Remove everything from the cavities of the game hens and either discard or reserve for another use. Halve the hens by cutting each of them along both sides of the backbone with scissors or kitchen shears. Cut along one side of the breastbone to separate it into two halves. Rinse the halves and pat dry with paper towels. Combine the salt, pepper, and poultry seasoning and rub all over the game hen halves.
Heat the oil in a large skillet over medium-high heat and add the hen halves
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