CHICKEN PICCATA
3/4 c. flour (I use rice flour)
Salt and pepper to taste
1 1/2 tsp. oregano
1 lb. chicken breasts, chopped
Olive oil
2 c. chicken broth
1 tsp. garlic, minced
1/4 lemon juice
1 Tbsp. fresh, chopped parsley or 1 tsp. parsley flakes
In a small bowl, combine flour, salt, pepper, and oregano. Coat chicken with mixture and set aside.
Heat oil over medium-high heat and cook chicken until browned. Remove from pan.
Add chicken broth, garlic, lemon juice, and parsley to pan, scraping the bottom.
Return chicken to pan. Bring to a boil. Simmer 5-10 minutes until chicken is cooked through.
I serve it over mashed potatoes (2 c. total), with green beans (seasoned with salt, butter, and a squeeze of lemon) on the side.
Friday, December 20, 2013
Shrimp Scampi
I combined some other recipes into my own creation. It was an instant hit!
SHRIMP SCAMPI
8 oz pasta, cooked
6 Tbsp. butter
5 Tbsp. olive oil
8 cloves garlic, minced or pressed
2 lbs. peeled and deveined shrimp
1 lg. lemon, zested and juiced
3 Tbsp. chopped fresh parsley or 1 Tbsp. parsley flakes (I highly recommend using fresh!)
Salt and pepper to taste
1/2 c. grated parmesan cheese
Heat butter and olive oil over medium-low heat until butter is melted. Add garlic and cook for 1 minute. Add shrimp and cook until barely done, stirring often. Remove from heat and stir in lemon juice, lemon zest, parsley, and salt and pepper. Add parmesan to thicken. Stir in cooked pasta.
SHRIMP SCAMPI
8 oz pasta, cooked
6 Tbsp. butter
5 Tbsp. olive oil
8 cloves garlic, minced or pressed
2 lbs. peeled and deveined shrimp
1 lg. lemon, zested and juiced
3 Tbsp. chopped fresh parsley or 1 Tbsp. parsley flakes (I highly recommend using fresh!)
Salt and pepper to taste
1/2 c. grated parmesan cheese
Heat butter and olive oil over medium-low heat until butter is melted. Add garlic and cook for 1 minute. Add shrimp and cook until barely done, stirring often. Remove from heat and stir in lemon juice, lemon zest, parsley, and salt and pepper. Add parmesan to thicken. Stir in cooked pasta.
Batch and a half:
12 oz pasta
9 Tbsp. butter
7.5 Tbsp. olive oil
12 cloves garlic
3 lbs shrimp
1.5 lg lemon, zested and juiced
4.5 Tbsp. parsley
3/4 c. parmesan (75-80g)
Taco Bowls
TACO BOWLS
1 lb. ground beef
Taco seasoning (homemade or 1 packet)
8 oz Mexican blend shredded cheese, divided
Sour cream to taste
1 lg. tomato, diced
Shredded lettuce to taste
Tortilla chips, crushed
Optional: olives, avocados, your other favorite taco toppings!
Make taco meat according to directions. Melt in 4 oz cheese.
Mix remaining cheese, sour cream, tomato, and lettuce.
Layer meat mixture, sour cream mixture, and chips in bowls.
1 lb. ground beef
Taco seasoning (homemade or 1 packet)
8 oz Mexican blend shredded cheese, divided
Sour cream to taste
1 lg. tomato, diced
Shredded lettuce to taste
Tortilla chips, crushed
Optional: olives, avocados, your other favorite taco toppings!
Make taco meat according to directions. Melt in 4 oz cheese.
Mix remaining cheese, sour cream, tomato, and lettuce.
Layer meat mixture, sour cream mixture, and chips in bowls.
Taco Seasoning
My favorite homemade taco seasoning mix!
TACO SEASONING
2 Tbsp. chili powder
5 tsp. paprika
4 1/2 tsp. cumin
1 Tbsp. onion powder
1 Tbsp. salt
2 1/2 tsp. garlic powder
Mix together. Store in airtight container.
8 tsp. equals one taco seasoning packet
To prepare 1 lb. meat:
1 lb. meat
2/3 to 3/4 c. water
8 tsp. seasoning mix
Cook meat until done. Add water and seasoning mix. Bring to a boil. Simmer for 5 minutes.
TACO SEASONING
2 Tbsp. chili powder
5 tsp. paprika
4 1/2 tsp. cumin
1 Tbsp. onion powder
1 Tbsp. salt
2 1/2 tsp. garlic powder
Mix together. Store in airtight container.
8 tsp. equals one taco seasoning packet
To prepare 1 lb. meat:
1 lb. meat
2/3 to 3/4 c. water
8 tsp. seasoning mix
Cook meat until done. Add water and seasoning mix. Bring to a boil. Simmer for 5 minutes.
Greek Seasoning
GREEK SEASONING
2 tsp. salt
2 tsp. oregano
1 1/2 tsp. onion powder
2 tsp. garlic powder
1 tsp. pepper
1 tsp. parsley
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Mix all ingredients. Store in an airtight container.
Use to season anything ;)
2 tsp. salt
2 tsp. oregano
1 1/2 tsp. onion powder
2 tsp. garlic powder
1 tsp. pepper
1 tsp. parsley
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Mix all ingredients. Store in an airtight container.
Use to season anything ;)
Unstuffed Bell Peppers
I modified a good stuffed bell peppers recipe to come up with this yummy, quicker variation!
UNSTUFFED BELL PEPPERS
6 bell peppers, chopped coarse
Olive oil
2 onions, chopped fine
1 lb. ground beef
2 c. hot cooked rice
1 Tbsp. worcestershire sauce
1 Tbsp. parsley flakes
Salt and pepper to taste
1 large tomato or 2 roma, seeded and pureed
Parmesan cheese
Saute bell peppers in olive oil until tender. Remove and set aside. Brown ground meat and onions. Add bell peppers, rice, and seasonings. Mix well. Stir in tomato.
Grate parmesan cheese over individual servings.
UNSTUFFED BELL PEPPERS
6 bell peppers, chopped coarse
Olive oil
2 onions, chopped fine
1 lb. ground beef
2 c. hot cooked rice
1 Tbsp. worcestershire sauce
1 Tbsp. parsley flakes
Salt and pepper to taste
1 large tomato or 2 roma, seeded and pureed
Parmesan cheese
Saute bell peppers in olive oil until tender. Remove and set aside. Brown ground meat and onions. Add bell peppers, rice, and seasonings. Mix well. Stir in tomato.
Grate parmesan cheese over individual servings.
Wednesday, November 27, 2013
Mocha Mug Brownie
MOCHA MUG BROWNIE
2 tbsp butter, melted
2 tbsp water
1/4 tsp vanilla
1/4 tsp espresso powder or instant coffee
Pinch of salt
1/4 c (50g) sugar (I use 34g)
2 tbsp (10g) cocoa powder
1/4 c flour (30g GF oat flour)
Mix butter, water, vanilla, coffee, and salt. Add cocoa powder, sugar and flour and mix well.
Pour into a mug. Microwave for 60-90 seconds. Center should still be gooey when done.
I used soup bowls (wider than a mug) and mine cooked perfectly in 45 seconds in my microwave.
2 tbsp butter, melted
2 tbsp water
1/4 tsp vanilla
1/4 tsp espresso powder or instant coffee
Pinch of salt
1/4 c (50g) sugar (I use 34g)
2 tbsp (10g) cocoa powder
1/4 c flour (30g GF oat flour)
Mix butter, water, vanilla, coffee, and salt. Add cocoa powder, sugar and flour and mix well.
Pour into a mug. Microwave for 60-90 seconds. Center should still be gooey when done.
I used soup bowls (wider than a mug) and mine cooked perfectly in 45 seconds in my microwave.
Wednesday, November 20, 2013
Whipped Cream
WHIPPED CREAM
Chill beaters and mixing bowl for best results! Only use very cold cream.
2 cups heavy whipping cream
1 to 1 1/2 Tbsp. sugar
Combine in mixing bowl. Beat on medium until desired stiffness, scraping down sides of bowl as necessary.
Chill beaters and mixing bowl for best results! Only use very cold cream.
2 cups heavy whipping cream
1 to 1 1/2 Tbsp. sugar
Combine in mixing bowl. Beat on medium until desired stiffness, scraping down sides of bowl as necessary.
Apple Cake (Gluten Free)
APPLE CAKE
This is the cake my mom was always begged to bring to family get-togethers! She made hers with all-purpose flour but mine tastes just as good ;)
2 eggs
1 cup sugar
2 cup brown sugar, packed, divided
1 1/4 cup oil
2 tsp. vanilla
3 cups flour (to make GF, use GF oat and bake in 9x13 pan)
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3 cups apples, peeled and chopped
1 cup chopped pecans (or more)
1 stick butter
1/4 cup evaporated milk
Preheat oven to 350 (325 for nonstick pan).
Beat eggs. Add sugar, 1 cup brown sugar, oil, and vanilla. Beat for 3 minutes.
Sift together flour, baking soda, cinnamon, and salt and add slowly to creamed mixture. You will probably need to use your hands to mix in the last of the flour and remaining ingredients. Add apples and pecans.
Bake in a greased and floured Bundt pan for 1 hour 15 minutes or until lightly browned on top.
When cake is almost done, prepare icing:
Melt butter in a saucepan. Add evaporated milk and the remaining cup of brown sugar. Bring icing to a boil and let it boil for 2 1/2 minutes. Be careful of it splattering as it is VERY hot!
When cake is finished cooking, flip over onto a plate. Flip again onto serving plate or cake carrier so the cracked side is up. Gently separate or cut down into the cake at the cracks part of the way. Drizzle icing in cracks and on top of the cake.
*If making this cake GF, use a 9x13 pan and shorten the cooking time a bit.
This is the cake my mom was always begged to bring to family get-togethers! She made hers with all-purpose flour but mine tastes just as good ;)
2 eggs
1 cup sugar
2 cup brown sugar, packed, divided
1 1/4 cup oil
2 tsp. vanilla
3 cups flour (to make GF, use GF oat and bake in 9x13 pan)
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3 cups apples, peeled and chopped
1 cup chopped pecans (or more)
1 stick butter
1/4 cup evaporated milk
Preheat oven to 350 (325 for nonstick pan).
Beat eggs. Add sugar, 1 cup brown sugar, oil, and vanilla. Beat for 3 minutes.
Sift together flour, baking soda, cinnamon, and salt and add slowly to creamed mixture. You will probably need to use your hands to mix in the last of the flour and remaining ingredients. Add apples and pecans.
Bake in a greased and floured Bundt pan for 1 hour 15 minutes or until lightly browned on top.
When cake is almost done, prepare icing:
Melt butter in a saucepan. Add evaporated milk and the remaining cup of brown sugar. Bring icing to a boil and let it boil for 2 1/2 minutes. Be careful of it splattering as it is VERY hot!
When cake is finished cooking, flip over onto a plate. Flip again onto serving plate or cake carrier so the cracked side is up. Gently separate or cut down into the cake at the cracks part of the way. Drizzle icing in cracks and on top of the cake.
*If making this cake GF, use a 9x13 pan and shorten the cooking time a bit.
Chocolate Pecan Pie (Gluten Free)
CHOCOLATE PECAN PIE
7 Tbsp. cocoa
3 cups sugar
4 eggs
1 stick butter, softened
1 tsp. vanilla
1 can (12 oz) evaporated milk
Pecans (whole or chopped)
3 pie shells, unbaked
Mix cocoa and sugar. Add eggs and butter. Mix well. Add vanilla and milk. Cover the top with a layer of pecans.
Pour in pie shells. Bake at 350 for 10 minutes and at 300 for 40 minutes.
7 Tbsp. cocoa
3 cups sugar
4 eggs
1 stick butter, softened
1 tsp. vanilla
1 can (12 oz) evaporated milk
Pecans (whole or chopped)
3 pie shells, unbaked
Mix cocoa and sugar. Add eggs and butter. Mix well. Add vanilla and milk. Cover the top with a layer of pecans.
Pour in pie shells. Bake at 350 for 10 minutes and at 300 for 40 minutes.
Pumpkin Pie (Gluten Free)
PUMPKIN PIE
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 eggs
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 pie crusts, unbaked
Preheat oven to 425. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Bake for 15 minutes. Reduce temperature to 350. Bake for 20 to 30 minutes or until pies test done.
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 eggs
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 pie crusts, unbaked
Preheat oven to 425. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Bake for 15 minutes. Reduce temperature to 350. Bake for 20 to 30 minutes or until pies test done.
Gluten Free Pie Crust
GLUTEN FREE PIE CRUST
3/4 cup white rice flour
1/2 tsp. xanthan gum
1/4 tsp. salt
1 tsp. honey
1/3 cup butter, cut into pieces
2 Tbsp. cold water
Stir together dry ingredients. Cut in butter. Sprinkle with cold water a little at a time and mix until dough forms a ball. Press pieces of the dough into the pie pan.
Don't double the recipe! Make each crust separately.
*This comes together easily in a food processor! I did 5 crusts last year and they all came out beautiful :)
3/4 cup white rice flour
1/2 tsp. xanthan gum
1/4 tsp. salt
1 tsp. honey
1/3 cup butter, cut into pieces
2 Tbsp. cold water
Stir together dry ingredients. Cut in butter. Sprinkle with cold water a little at a time and mix until dough forms a ball. Press pieces of the dough into the pie pan.
Don't double the recipe! Make each crust separately.
*This comes together easily in a food processor! I did 5 crusts last year and they all came out beautiful :)
Creamy Sweet Corn
CREAMY SWEET CORN
2 cups frozen corn, thawed
1/4 cup half and half (or cream)
2 Tbsp. butter
1 Tbsp. sugar
Salt and pepper
Combine all ingredients in a saucepan. Bring to a boil over medium heat. Simmer about 10 minutes or until corn is tender.
2 cups frozen corn, thawed
1/4 cup half and half (or cream)
2 Tbsp. butter
1 Tbsp. sugar
Salt and pepper
Combine all ingredients in a saucepan. Bring to a boil over medium heat. Simmer about 10 minutes or until corn is tender.
Cranberry Sauce
CRANBERRY SAUCE
1 cup water
1 cup sugar
12 oz cranberries
Combine water and sugar in medium saucepan. Heat to boiling. Stir in cranberries. Return to a boil. Reduce heat and cook 10 minutes, stirring occasionally. Cool to room temperature. Cover and refrigerate until serving time.
1 cup water
1 cup sugar
12 oz cranberries
Combine water and sugar in medium saucepan. Heat to boiling. Stir in cranberries. Return to a boil. Reduce heat and cook 10 minutes, stirring occasionally. Cool to room temperature. Cover and refrigerate until serving time.
Green Beans with Apple Cider
GREEN BEANS WITH APPLE CIDER
Originally from Rachael Ray
2 (16-ounce) bags whole frozen green beans
Olive oil
1 small onion, finely chopped
3/4 cup apple cider, preferably the unfiltered kind
Salt and pepper
Cook green beans according to package directions.
Heat a skillet over medium-low heat. Add a drizzle of olive oil and the onions. Cook until the onions begin to carmelize, stirring frequently, about 10 minutes. Add the cider. Raise heat to medium-high and cook until liquid is reduced and syrupy, about 5 minutes. Add the green beans to the pan. Toss with the onions and cider. Season to taste with salt and pepper.
Originally from Rachael Ray
2 (16-ounce) bags whole frozen green beans
Olive oil
1 small onion, finely chopped
3/4 cup apple cider, preferably the unfiltered kind
Salt and pepper
Cook green beans according to package directions.
Heat a skillet over medium-low heat. Add a drizzle of olive oil and the onions. Cook until the onions begin to carmelize, stirring frequently, about 10 minutes. Add the cider. Raise heat to medium-high and cook until liquid is reduced and syrupy, about 5 minutes. Add the green beans to the pan. Toss with the onions and cider. Season to taste with salt and pepper.
Cream Spinach
CREAM SPINACH
20 oz frozen spinach
8 oz cream cheese
1 stick butter
1/4 tsp marjoram
Cook spinach according to package directions. Drain and squeeze to get all the water out. Soften cream cheese and butter. Stir in marjoram. Add spinach and mix well.
20 oz frozen spinach
8 oz cream cheese
1 stick butter
1/4 tsp marjoram
Cook spinach according to package directions. Drain and squeeze to get all the water out. Soften cream cheese and butter. Stir in marjoram. Add spinach and mix well.
Cornbread Dressing
MOM'S CORNBREAD DRESSING
For 6 lb turkey
7 cups cornbread, crumbled*
About 2 cups turkey broth
1/2 cup celery, chopped fine
1/4 cup onion, chopped fine
Butter to saute
Saute onion and celery until soft. Mix onion and celery into cornbread crumbles. (I usually do this the day before.)
Mix broth in until it is as moist as you want.
*Mom always used cornbread made from Jiffy boxed mixes. Since it isn't gluten free, I make my cornbread from a Jiffy copycat recipe.
For 6 lb turkey
7 cups cornbread, crumbled*
About 2 cups turkey broth
1/2 cup celery, chopped fine
1/4 cup onion, chopped fine
Butter to saute
Saute onion and celery until soft. Mix onion and celery into cornbread crumbles. (I usually do this the day before.)
Mix broth in until it is as moist as you want.
*Mom always used cornbread made from Jiffy boxed mixes. Since it isn't gluten free, I make my cornbread from a Jiffy copycat recipe.
Jiffy Cornbread Mix Copycat
JIFFY CORNBREAD MIX COPYCAT
Equal to 1 box
2/3 cup flour
1/2 cup cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
2 Tbsp. oil
1 egg
1/3 cup milk
Mix together dry ingredients. Stir in wet ingredients.
Spray pan with Pam or use cupcake liners. Bake at 400 for 15-20 minutes for regular sized muffins, 8-10 minutes for mini-muffins.
----------
Or if you want to do my normal Thanksgiving-sized amount... ;) Equivalent of 6 boxes, done much more quickly with a kitchen scale!
640 gr. rice flour
432 gr. cornmeal
216 gr. sugar
101 gr. baking powder
1 1/2 tsp. salt
3/4 c. oil
6 eggs
2 c. milk
Prepare as above. Cook in a large pan.
Equal to 1 box
2/3 cup flour
1/2 cup cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
2 Tbsp. oil
1 egg
1/3 cup milk
Mix together dry ingredients. Stir in wet ingredients.
Spray pan with Pam or use cupcake liners. Bake at 400 for 15-20 minutes for regular sized muffins, 8-10 minutes for mini-muffins.
----------
Or if you want to do my normal Thanksgiving-sized amount... ;) Equivalent of 6 boxes, done much more quickly with a kitchen scale!
640 gr. rice flour
432 gr. cornmeal
216 gr. sugar
101 gr. baking powder
1 1/2 tsp. salt
3/4 c. oil
6 eggs
2 c. milk
Prepare as above. Cook in a large pan.
Deviled Eggs
DEVILED EGGS
We like them very basic! Here's how I do them:
Boil and peel eggs.
Halve eggs lengthwise, removing yolks to a bowl.
Sprinkle halved whites sparingly with salt.
Mash yolks. Mix with mayo and salt to taste.
Fill whites with yolk mixture. Refrigerate until serving time.
*I put the yolk mixture in a ziploc bag and snip off a corner. Squeeze the filling out of the bag into the whites. Much easier and quicker than using a spoon!
*This is the best way to store your eggs after they're made!
We like them very basic! Here's how I do them:
Boil and peel eggs.
Halve eggs lengthwise, removing yolks to a bowl.
Sprinkle halved whites sparingly with salt.
Mash yolks. Mix with mayo and salt to taste.
Fill whites with yolk mixture. Refrigerate until serving time.
*I put the yolk mixture in a ziploc bag and snip off a corner. Squeeze the filling out of the bag into the whites. Much easier and quicker than using a spoon!
*This is the best way to store your eggs after they're made!
Thanksgiving!
The Saturday after Thanksgiving is when we have our dinner. We usually go to my dad's for Thanksgiving Day. But we like doing our own dinner with lots of leftovers ;)
We invite friends, family... Basically, it's whoever wants to come!
The menu is the same every year. I had to remake a few dishes to be gluten free, but they taste the same! I haven't found a good substitute for my homemade onion bread, but we don't miss it with so much other yummy food!
Here's my menu (click on a dish for the recipe):
Nibbles while everything is cooking:
Deviled eggs
Olives (assorted sizes black olives)
Main meal:
Turkey (I stuff it with quartered onions and bake in a Reynolds Oven Bag)
Cornbread dressing
Cream spinach
Green beans with apple cider
Baked sweet potatoes (baked, mashed, with butter and salt)
Cranberry sauce
Creamy sweet corn
Desserts:
Pumpkin pie
Chocolate pecan pie
Apple cake
Whipped cream
Coffee (dark and strong!)
We invite friends, family... Basically, it's whoever wants to come!
The menu is the same every year. I had to remake a few dishes to be gluten free, but they taste the same! I haven't found a good substitute for my homemade onion bread, but we don't miss it with so much other yummy food!
Here's my menu (click on a dish for the recipe):
Nibbles while everything is cooking:
Deviled eggs
Olives (assorted sizes black olives)
Main meal:
Turkey (I stuff it with quartered onions and bake in a Reynolds Oven Bag)
Cornbread dressing
Cream spinach
Green beans with apple cider
Baked sweet potatoes (baked, mashed, with butter and salt)
Cranberry sauce
Creamy sweet corn
Desserts:
Pumpkin pie
Chocolate pecan pie
Apple cake
Whipped cream
Coffee (dark and strong!)
Roasted Red Bell Pepper Dip
ROASTED RED BELL PEPPER DIP
1 container (8 oz) sour cream
1 jar (about 7 oz) roasted red bell peppers, drained
4 oz cream cheese, softened
1 clove garlic, minced
1 tsp. dried basil
1/2 tsp. dried oregano
Place all ingredients in food processor or blender. Process until
peppers are finely chopped and mixture is well blended. Pour into
serving bowl and cover. Refrigerate at least 1 hour. Yield: 16
servings, 2 tbsp. each
Serve with chips, veggies, melba toast, etc.
1 container (8 oz) sour cream
1 jar (about 7 oz) roasted red bell peppers, drained
4 oz cream cheese, softened
1 clove garlic, minced
1 tsp. dried basil
1/2 tsp. dried oregano
Place all ingredients in food processor or blender. Process until
peppers are finely chopped and mixture is well blended. Pour into
serving bowl and cover. Refrigerate at least 1 hour. Yield: 16
servings, 2 tbsp. each
Serve with chips, veggies, melba toast, etc.
Monday, November 11, 2013
Herbed Potatoes
HERBED POTATOES
1 2/3 lbs potatoes, sliced thin
4 shallots, chopped fine (not green onions!)
2 tbsp fresh parsley, chopped fine
1 tsp (dried) dill
Salt and pepper to taste
6-7 tbsp butter, melted
Preheat oven to 400. Grease an 11x7" pan.
Combine shallots, parsley, dill, salt, and pepper. Toss with potatoes until evenly distributed. Place in pan (it works best if you layer them, but it's fine if you just make sure they're fairly level). Brush butter on top.
Cover with foil and bake 45 minutes. Uncover and bake an additional 15 or until the top is crispy.
Saturday, October 19, 2013
Veggie Beef Soup
VEGGIE BEEF SOUP
4 lbs stew meat or chuck roast, cubed
Olive oil
28 oz can crushed tomatoes (optional)
64 oz beef broth
1/4 c. parsley flakes
Salt and pepper to taste
Frozen:
3 lbs green beans
2 lbs carrots
28 oz okra
24 oz baby lima beans
12 oz seasoning blend
Brown meat in olive oil in a stock pot. Add rest of ingredients. Bring to a boil. Cover and simmer until done, stirring occasionally and adding water or broth as needed. The longer it cooks, the better it is! Leftovers are even tastier :)
I serve it topped with butter. Cornbread is yummy on the side or crumbled in it too!
Thursday, September 19, 2013
Lo Mein
LO MEIN
1/2 c. soy sauce
2 Tbsp. minced garlic
3/4 tsp. ginger
1 dash liquid smoke flavoring
1 lb. pork or chicken, cut into bite-sized pieces
1 lb. linguine or fettuccine
Oil for stir-frying
1 medium onion, peeled and chopped
6 green onions, chopped
2/3 c. chicken broth
4 tsp. toasted sesame oil
Make marinade - Combine soy sauce, garlic, ginger, and liquid smoke. Place pork in mixture and marinate for 20 minutes, stirring occasionally.
While the pork is marinating, cook pasta a couple minutes less than package directions.
When the pork has about 5 minutes left, stir-fry the onions and green onions. After marinating is finished, add pork and marinade and stir-fry until cooked through. Stir in chicken broth, pasta, and sesame oil. Heat if necessary.
1/2 c. soy sauce
2 Tbsp. minced garlic
3/4 tsp. ginger
1 dash liquid smoke flavoring
1 lb. pork or chicken, cut into bite-sized pieces
1 lb. linguine or fettuccine
Oil for stir-frying
1 medium onion, peeled and chopped
6 green onions, chopped
2/3 c. chicken broth
4 tsp. toasted sesame oil
Make marinade - Combine soy sauce, garlic, ginger, and liquid smoke. Place pork in mixture and marinate for 20 minutes, stirring occasionally.
While the pork is marinating, cook pasta a couple minutes less than package directions.
When the pork has about 5 minutes left, stir-fry the onions and green onions. After marinating is finished, add pork and marinade and stir-fry until cooked through. Stir in chicken broth, pasta, and sesame oil. Heat if necessary.
Mexican Combinations
MEXICAN COMBINATIONS
Season to taste with salt
Ingredients:
Carbs - potatoes, rice, refried beans, English muffins, tortilla chips, canned pintos
Meat (1 lb raw or 9-10 oz cooked) -ground beef, fajita chicken or steak, chicken/turkey
Enchilada sauce frozen in ice cube trays
Cheese - cheddar, colby-jack, Mexican blend, pepper-jack, Monterey Jack
Cream
Canned chile peppers
Butter
Sour cream
Tomatoes (Roma or regular)
Avocado
Seasonings - onion powder, garlic powder, cumin
1. Fried potatoes + turkey + 3 cubes enchilada sauce + 4 oz cheddar + cream + onion powder
2. Turkey + 2 c. rice + 2 cubes enchilada sauce + 8 oz chiles + 8 oz Mexican blend + cream + sour cream (optional)
3. Turkey + 2 c. rice + 3 cubes enchilada sauce + 1 stick butter + 4 oz Mexican blend + sour cream
4. Fajita chicken + 8 oz Mexican blend + 2 c. rice + 4 chopped Romas + avocado
5. Chicken + 15-16 oz refried beans + 15-16 oz pintos, drained + 8 oz chiles + 4 oz colby-jack + cumin + garlic powder + onion powder
6. Turkey (5 oz) + 8 oz Monterey Jack + 16 oz chiles + cream + 2 English muffins, small cubes, fried, as topping
7. Ground beef + 2 enchilada cubes + garlic powder + onion powder + tortilla chips
8. Ground beef + onion powder + garlic powder + 8 oz chiles + 4 oz cheddar + sour cream + chips
Season to taste with salt
Ingredients:
Carbs - potatoes, rice, refried beans, English muffins, tortilla chips, canned pintos
Meat (1 lb raw or 9-10 oz cooked) -ground beef, fajita chicken or steak, chicken/turkey
Enchilada sauce frozen in ice cube trays
Cheese - cheddar, colby-jack, Mexican blend, pepper-jack, Monterey Jack
Cream
Canned chile peppers
Butter
Sour cream
Tomatoes (Roma or regular)
Avocado
Seasonings - onion powder, garlic powder, cumin
1. Fried potatoes + turkey + 3 cubes enchilada sauce + 4 oz cheddar + cream + onion powder
2. Turkey + 2 c. rice + 2 cubes enchilada sauce + 8 oz chiles + 8 oz Mexican blend + cream + sour cream (optional)
3. Turkey + 2 c. rice + 3 cubes enchilada sauce + 1 stick butter + 4 oz Mexican blend + sour cream
4. Fajita chicken + 8 oz Mexican blend + 2 c. rice + 4 chopped Romas + avocado
5. Chicken + 15-16 oz refried beans + 15-16 oz pintos, drained + 8 oz chiles + 4 oz colby-jack + cumin + garlic powder + onion powder
6. Turkey (5 oz) + 8 oz Monterey Jack + 16 oz chiles + cream + 2 English muffins, small cubes, fried, as topping
7. Ground beef + 2 enchilada cubes + garlic powder + onion powder + tortilla chips
8. Ground beef + onion powder + garlic powder + 8 oz chiles + 4 oz cheddar + sour cream + chips
Monday, September 16, 2013
Breakfast Pie
BREAKFAST PIE
Pastry for 2-crust pie
1 lb. breakfast sausage
1 lg. red bell pepper, chopped
1 lg. onion, chopped
6-7 sandwich slices cheddar cheese
Brown sausage and veggies until meat is cooked and all liquid is evaporated. Layer in this order:
Pie crust
Cheese to cover crust
Meat/veggie mixture
Cheese to cover
Pie crust
Crimp edges of crusts to seal. Bake at 450 for 15-20 minutes until golden brown.
Pastry for 2-crust pie
1 lb. breakfast sausage
1 lg. red bell pepper, chopped
1 lg. onion, chopped
6-7 sandwich slices cheddar cheese
Brown sausage and veggies until meat is cooked and all liquid is evaporated. Layer in this order:
Pie crust
Cheese to cover crust
Meat/veggie mixture
Cheese to cover
Pie crust
Crimp edges of crusts to seal. Bake at 450 for 15-20 minutes until golden brown.
Stuffed French Toast
STUFFED FRENCH TOAST
8 slices bread
4 oz cream cheese
1/2 c. all-fruit spread
4 eggs
1/4 c. milk
1 tsp. vanilla
Spread 1/2 oz cream cheese on each slice of bread. Spread 1 Tbsp. fruit spread on top of each. Put bread together to form 4 sandwiches.
Combine eggs, milk, and vanilla. Beat together.
Spray a pan with Pam. Dip each sandwich into egg mixture, coating both sides evenly. Cook for 2-3 minutes per side or until golden brown.
8 slices bread
4 oz cream cheese
1/2 c. all-fruit spread
4 eggs
1/4 c. milk
1 tsp. vanilla
Spread 1/2 oz cream cheese on each slice of bread. Spread 1 Tbsp. fruit spread on top of each. Put bread together to form 4 sandwiches.
Combine eggs, milk, and vanilla. Beat together.
Spray a pan with Pam. Dip each sandwich into egg mixture, coating both sides evenly. Cook for 2-3 minutes per side or until golden brown.
Potatoes O'Brien
POTATOES O'BRIEN
5 medium potatoes, cooked, peeled, and chopped
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
2 green onions, chopped
8 oz mushrooms, sliced
Olive oil
Butter
Heat olive oil and butter in skillet over medium-high heat. Saute bell peppers and set aside. Saute mushrooms until tender and add to bell peppers. Add more oil and butter if needed. Brown potatoes on one side, flip, and brown the other side. Add cooked veggies with green onions back to pan. Stir and heat if necessary.
5 medium potatoes, cooked, peeled, and chopped
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
2 green onions, chopped
8 oz mushrooms, sliced
Olive oil
Butter
Heat olive oil and butter in skillet over medium-high heat. Saute bell peppers and set aside. Saute mushrooms until tender and add to bell peppers. Add more oil and butter if needed. Brown potatoes on one side, flip, and brown the other side. Add cooked veggies with green onions back to pan. Stir and heat if necessary.
Nutty Pumpkin Waffles
NUTTY PUMPKIN WAFFLES
(adapted from Libby's)
2 c. GF oat flour
1/4 c. sugar
1 Tbsp. cornstarch or arrowroot
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
2 eggs (I use Ener-G egg replacer)
1 3/4 c. milk (I use coconut milk)
1/2 c. canned pumpkin
2 Tbsp. butter, melted
3/4 c. chopped pecans
Combine flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger, and nutmeg in large bowl. Combine eggs, milk, butter, and pumpkin in medium bowl and mix well. Add to flour mixture. Stir in pecans.
Cook according to waffle iron's directions.
PUMPKIN MAPLE SAUCE
1 c. maple syrup
3/4 c. canned pumpkin
1/4 tsp. cinnamon
Combine and heat in small saucepan until warm.
DOUBLE BATCH w/full modifications
556 g Pillsbury gluten free flour
100 g sugar
20 g cornstarch
20 g baking powder
4 tsp cinnamon
1 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
2 Tbsp Ener-G + 4 oz water
2 c almond coconut milk + 3/4 c cream + 3/4 c water
1 c pumpkin
4 Tbsp melted butter
190 g pecans
Double Chocolate Pancakes
DOUBLE CHOCOLATE PANCAKES
1 batch your favorite pancake recipe (approx. 1 c. dry mix)
1 Tbsp. unsweetened cocoa powder
1 tsp. sugar
1/2 tsp. vanilla Torani (flavoring syrup for coffee)
3 oz bittersweet chocolate chips
Place chocolate chips in a bowl. Add about 1/2 Tbsp. of the flour from the pancake recipe and stir until all chips are coated.
Mix pancakes as usual, adding in extra ingredients except chocolate chips. Stir in chocolate chips.
Cook as usual.
1 batch your favorite pancake recipe (approx. 1 c. dry mix)
1 Tbsp. unsweetened cocoa powder
1 tsp. sugar
1/2 tsp. vanilla Torani (flavoring syrup for coffee)
3 oz bittersweet chocolate chips
Place chocolate chips in a bowl. Add about 1/2 Tbsp. of the flour from the pancake recipe and stir until all chips are coated.
Mix pancakes as usual, adding in extra ingredients except chocolate chips. Stir in chocolate chips.
Cook as usual.
Cinnamon Roll Pancakes
CINNAMON ROLL PANCAKES
Start with your favorite pancake recipe! Add:
1 Tbsp. sugar
1 1/2 Tbsp. melted butter
Lots of cinnamon
Dash of salt
Cook as usual. Drizzle with sauce. I took a spoon and dipped it in the sauce, shook off the excess, and put a very thin layer on each cooked pancake.
Sauce:
Powdered sugar
Milk
Vanilla
Cinnamon
Salt
Combine sugar and milk to a very thin consistency. Add rest of ingredients and heat (microwave or stovetop) to melt the sugar. Mix well.
Start with your favorite pancake recipe! Add:
1 Tbsp. sugar
1 1/2 Tbsp. melted butter
Lots of cinnamon
Dash of salt
Cook as usual. Drizzle with sauce. I took a spoon and dipped it in the sauce, shook off the excess, and put a very thin layer on each cooked pancake.
Sauce:
Powdered sugar
Milk
Vanilla
Cinnamon
Salt
Combine sugar and milk to a very thin consistency. Add rest of ingredients and heat (microwave or stovetop) to melt the sugar. Mix well.
Buttermilk Pancakes
BUTTERMILK PANCAKES
1/4 c. (40 g) Saco dry buttermilk
1 c. GF flour (120 g GF oat flour OR 140 g Pillsbury GF flour)
1 Tbsp. (13 g) sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg OR 1/2 Tbsp. Ener-G egg replacer + 1 oz water
1 c. water
2 Tbsp. oil
1 Tbsp. melted butter
Whisk dry ingredients in a mixing bowl to remove lumps. Add egg, water, oil, and butter. Mix just until smooth. Let batter sit for 5-10 minutes before cooking.
I cook these on my electric griddle on high.
Double batch:
80 g dry buttermilk
240 g GF oat flour OR 277 g Pillsbury GF flour)
25 g sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs OR 1 Tbsp. Ener-G egg replacer + 2 oz water
2 c. water
1/4 c. oil
2 Tbsp. melted butter
Triple batch:
120 g dry buttermilk
360 g GF oat flour OR 416 g Pillsbury GF flour
38 g sugar
3 tsp. baking powder
1.5 tsp. baking soda
3/4 tsp. salt
3 eggs OR 1.5 Tbsp. Ener-G egg replacer + 3 oz water
3 c. water
6 Tbsp. oil
3 Tbsp. melted butter
Quadruple batch:
160 g dry buttermilk
480 g GF oat flour OR 554 g Pillsbury GF flour
50 g sugar
20 g baking powder
10 g baking soda
1 tsp. salt
4 eggs OR 2 Tbsp. Ener-G egg replacer + 4 oz water
4 c. water
1/2 c. oil
4 Tbsp. melted butter
Pancake and Waffle Mix-Ins and Toppings
Try alone or mix and match!
Nuts, chopped
Meat, cooked, chopped - bacon, smoked sausage, sausage crumbles, ham
Chocolate, peanut butter, or butterscotch chips
Cream cheese sauce
Cinnamon
Nutmeg
Fruit, chopped or pureed - apples, peaches, strawberries, blueberries, raspberries, blackberries, berry medley, bananas
Coconut shreds
Maple syrup
Butter
Nuts, chopped
Meat, cooked, chopped - bacon, smoked sausage, sausage crumbles, ham
Chocolate, peanut butter, or butterscotch chips
Cream cheese sauce
Cinnamon
Nutmeg
Fruit, chopped or pureed - apples, peaches, strawberries, blueberries, raspberries, blackberries, berry medley, bananas
Coconut shreds
Maple syrup
Butter
Breakfast Sausage (Patties or Crumbles)
BREAKFAST SAUSAGE
2-3 tsp. sage
1 tsp. brown sugar
1/4 tsp. nutmeg
1/4 tsp. pepper
Salt to taste
1 lb. ground beef, pork, turkey, or combination
Combine seasonings. Add ground meat and mix until combined.
Shape into patties (6-8) and cook over medium heat OR cook as loose sausage over medium high heat.
You can freeze the raw or cooked sausage for quick, easy breakfasts!
Some ideas for how to use...
1. Make breakfast sandwiches - biscuits/English muffins/toast + sausage patty + eggs + cheese
2. Crumble into eggs before scrambling
3. SLT sandwiches - sausage patty, lettuce, tomato
4. Crumble into pancake batter. Cook pancakes as usual.
5. Stir into white gravy. Serve over biscuits or potatoes.
2-3 tsp. sage
1 tsp. brown sugar
1/4 tsp. nutmeg
1/4 tsp. pepper
Salt to taste
1 lb. ground beef, pork, turkey, or combination
Combine seasonings. Add ground meat and mix until combined.
Shape into patties (6-8) and cook over medium heat OR cook as loose sausage over medium high heat.
You can freeze the raw or cooked sausage for quick, easy breakfasts!
Some ideas for how to use...
1. Make breakfast sandwiches - biscuits/English muffins/toast + sausage patty + eggs + cheese
2. Crumble into eggs before scrambling
3. SLT sandwiches - sausage patty, lettuce, tomato
4. Crumble into pancake batter. Cook pancakes as usual.
5. Stir into white gravy. Serve over biscuits or potatoes.
6. Brown and mix with pan fried potatoes. Try sautéing bell
peppers and/or onions with the meat and adding them too!
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