Product Test - Conte's Margherita Pizza With Roasted Garlic And Olive Oil

Conte's Margherita Pizza
With Roasted Garlic And Olive Oil


It's been a long time since I have tried any frozen dinner products. Sometimes though, you just don't have the time to cook, not to mention take the time to consider whether or not your ingredients are Gluten Free. I then came across Conte's Pasta Company. They have a nice selection of Gluten Free Italian Products, and today we tried their Margherita Pizza. If nobody told me this was Gluten Free, i would have has no Idea!! The crust was crisp yet not dry, the sauce tasted like homemade, and the cheese tastes fresh as if it came from the local Italian pork store. I highly recommend this product for anybody looking for a quick gluten free Italian meal. 


In the coming days we are looking forward to also trying Conte's Raviolis, Pierogis, and other Gluten Free Meal Products!! We will post about All of them!!
  
To Contact Conte's:


Toll free: 1-800-211-6607Tel: 856-697-3400
Fax: 856-697-1757

Avocado Stuffed Chicken Breast

4 Boneless Chicken Breasts

2 Avocados 

2 Tbsp Lemon Juice

2 Large Cloves of Garlic Crushed

10 Cherry Tomatoes Diced

1/2 Cup Vidalia Onion Diced

1/4 Cup Roasted Red Pepper

1 Tsp Fresh Chopped Basil

1 Tsp Fresh Chopped Oregano

1/2 Tsp Fresh Chopped Lemon Thyme

3 Tbsp Olive Oil 

Paprika 

Salt and Pepper to Taste

For Sauce:

1 Cup Chicken Stock

2 Tbs Onion

1 Clove Garlic Crushed

2 Tbsp Butter

2 Sprigs Lemon Thyme Chopped

Salt and Pepper to Taste 

1 Tbsp Corn Starch

1/4 Cup Water

1. Preheat Oven to 350 degrees. Lightly oil baking sheet with half of the olive oil. 
2. Slice chicken in half, opening like a butterfly, and pound with meat mallet to about 1/4 inch. 
3. Season chicken with salt and pepper. Set aside.  
4. Cut Avocados down to pit, twist halves and separate. 
5. Carefully strike pit with a sharp knife, twist, remove, and discard pits. With a large spoon, carefully scoop avocado halves from skin, slice and chop. 
6. In a large bowl, combine avocado, onions, tomatoes, peppers, lemon juice and herbs. Season with salt and pepper. 
7. Lay chicken on a flat surface and spoon avocado mixture on to each piece, reserving about 25% of the mixture. 
8. Roll each piece tightly around mixture, tucking ends and place seam side on oiled baking sheet.
9. Drizzle remaining oil over tops of chicken and season with paprika. 
10. Bake at 350 degrees for 35 minutes. 
11. While baking, preheat a small skillet and melt butter. Add onions and garlic, saute onions over medium heat until onions just begin to soften. 
12. Add chicken stock and simmer about 10 minutes until slightly reduced. 
13. Mix water and starch until well blended, and add to skillet and stir until thickened. Stir in remaining avocado mixture. 
14. Serve Chicken with Quinoa or Rice, and your favorite Vegetable. Spoon sauce over each piece and enjoy.

Creamy Risotto With Roasted Red Pepper and Avocado

1 Cup Arborio Rice

32 Oz GF Chicken Stock

1/2 Large Onion Chopped

1 Celery Stalk Sliced

2 -3 Sliced of Roasted Red Peppers Chopped

2 Mushrooms Sliced

1 Clove Garlic Crushed

4 Tbsp Butter

 1 Avocado

1 Tsp Fresh Oregano 

1 Tsp Fresh Basil

1 Cup Dry White Wine

Salt and Pepper to Taste

1. In a large skillet, melt butter over medium heat. 
2. In a small sauce pan, bring stock to a boil and reduce immediately to low. 
3. Add onions, mushroom and celery to melted butter and saute until onions just begin to soften. 
4. Add garlic, and immediately deglaze pan with wine. Let rice absorb almost all of the wine. 
5. Using a large ladle, add stock, about 1 cup at a time. 
6. Continue to stir until liquid is absorbed. Adding more stock as needed, about 1 cup at a time. 
7. Season with fresh herbs, salt and pepper. 
8. Slice with a knife just down to the pit. Twist the 2 halves opposite each other and separate leaving the pit in one of the halves. Strike the pit with a knife, twist pit, and remove from the avocado. 
9. Slice avocado in each direction and set aside. 
10. When you are left with just about a cup of stock, stir in avocado and peppers and remaining liquid. Test risotto to see if tender. 
11. Continue to stir, and add seasoning if needed, just until a done, but not dry. Risotto should still be creamy. 
12. If a thicker Risotto is desired, continue to cook until liquid is absorbed. 
13. Serve Hot and Enjoy!!

Note:

The creaminess of the Risotto comes from the starch in the rice. The more you stir, the creamier it is. 

Stuffed Cabbage with Quinoa

2 lbs Ground Beef

1 Head of Cabbage 

32 Oz Gluten Free Italian Sauce

1 Cup Uncooked Quinoa

2 Cups Gluten Free Beef Stock

1 Small Onion Finely Chopped

1 Tsp Dried Tarragon 

1 Tsp Dried Mint

1 Celery Stalk Sliced

1Tbsp Gluten Free Tamari

Salt and Pepper to Taste

1. Preheat oven to 400 degrees.
2. Wash cabbage under cold water and cut core with sharp knife. 
3. Place cabbage cut side down in steaming pot. Steam until tender and leaves fall of head easily. 
4. In a small sauce pan bring quinoa and beef stock to a boil. Cover and reduce to simmer for about 15 minutes or until all liquid is absorbed. 
5. In a large bowl, thoroughly mix ground beef, cooked quinoa, onion, tarragon, mint, celery, and tamari. Season with salt and pepper to taste.
6. Cool cabbage under cold water and carefully remove leaves. 
7. Place about 1 large ball of meat mixture into cabbage leaves. Start to roll from thickest part near stem, tucking sides in while you roll. 
8. Place stuffed cabbage into a baking dish and cover with Italian sauce. 
9. Cover baking dish and bake about 45 minutes, until meat it heated through and no longer pink. 
10. Serve hot and Enjoy!!

*Note: 

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

Gluten Free Meatloaf Topped With Baked Potato Mash!!!

For Meatloaf:
2 lbs Ground Beef(No Pink Slime)
2 Tbsp Olive Oil
1/4 Cup Finely Chopped Onions
1/4 Cup Finely Chopped Carrots
1/4 Cup Finely Chopped Peppers
1 Celery Stalk Sliced
4-5 Slices of GF White Bread
1/2 Cup of GF Ketchup
1 Tbsp Dried Italian Seasoning 
1/4 Cup Finely Grated Parmesan 
1 Egg Beaten with 2 Tbsp Heavy Cream
1/2 Cup GF Crumbs
1 Tbsp GF Tamari


For Potato Topping:
6 Medium Baking Potatoes
2 Cloves of Peeled Garlic
1 Tsp GF Powder
1/2 Cup Heavy Cream
4 Tbsp Butter
Salt and Pepper to Taste
1 Tsp GF Paprika
1 Tsp Chopped Chives

1. Preheat oven to 375 degrees. 
2. Heat oil in skillet over med-high heat. Add onions, carrots, celery, and peppers, and saute until they just begin to soften. Remove from heat. 
3. In a large bowl, mix all of the Meatloaf ingredients by hand until well blended. Form Meatloaf in a large rectangle and place in an ungreased baking pan. 
4. Bake uncovered for about 1 hour or until internal temperature reaches 170 degrees.
5. In the meantime, clean potatoes, cut a slit across the top, and microwave on potato setting or bake until potatoes are soft and cooked. This step may also be completed before the meatloaf is started if you desire. 
6. Let potatoes partially cool. Cut in half along slit and remove potato from skin into a medium bowl. 
7. Add all remaining ingredients(EXCEPT the paprika and chives) to the bowl, and beat with hand mixer until smooth. Add more cream if it is too thick. 
8. When meatloaf is complete, remove from oven and pour excess grease from pan. 
9. Top with potatoes using a pastry bag or spoon, and top evenly with paprika and chives. 
10. Return to oven and bake until potatoes just start to brown. You may want to use the broiler for this step. 
11. Slice to desired thickness and serve hot with your favorite fresh vegetable.