12 roma tomatoes
1 large sweet onion1 large green pepper
1 small orange or green pepper
1 small-medium yellow or white pepper
3 small jalapeno peppers
1/4c white vinegar
2-3T minced garlic
2T lime juice
1/4c light brown sugar
1t black pepper
1. Dice/chop/puree veggies how ever you like. Mix in the rest of the ingredients.
3. Keeps for about 1 week and/or freezes great!
This Pinterest Pin was a HIT! THANK YOU theviewfromgreatisland.com! Modified veggie/gluten-free!
Image snagged from The View of the Great Island, where the original recipe came from. My family inhaled it before I realized I did not have a picture.
1lb ground turkey
1 large egg
1/2c gluten-free bread crumbs
1 small yellow onion, finely chopped (approx 1/2c)
1T garlic, minced
1/2t sea salt
1/2t onion powder
1/2t black pepper
1T (heaping) ketchup
1T (heaping) A1 sauce
1 “serving” of Marinara Sauce
2c shredded mozzarella cheese (or more)
1-2 gluten-free baguette (I can only find small loaves and make 2)
olive oil for brushing
garlic powder, lightly sprinkle
OR…go my husbands route and grab a bag of garlic bread/toast from the freezer (and follow the bags instructions).
- Set the oven to 350F
- Crack the egg into a large mixing bowl and beat well with a fork. Add the turkey, bread crumbs, onion, garlic, salt, onion powder, oregano, thyme, pepper, ketchup, and A1. This is when my handmixer comes out…I don’t handle raw meat. Be careful not to over mix.
- Scoop out the meat into approximately 40 balls and roll the balls round with your hands (I reluctantly did this). I used my 1T measuring spoon. I made them smaller for dipping and ease of cutting…make any size you like!
- Set the meatballs on a baking sheet and cook for 20-25 minutes.
- After you put the meatballs in the oven, pour the marinara sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
- Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce. Return the skillet to the oven and cook for another 10 minutes, If you made your meatballs smaller or larger, the cooking time may vary.
- Remove the skillet again and top with the cheese. Return to the oven to melt the cheese. Set under the broiler if you want it to brown, but watch carefully.
- The gluten-free baguette: slice, long way, down the center so it will lay open in two halves. Brush with olive oil and sprinkle with garlic powder. Place on a cookie sheet and into the oven for 5-6 minutes.
Served with a large salad. Enjoy!
This is something my hubs and I have always eaten on it’s own, side of garlic mashed potatoes, green beans or over pasta…YUM. Then we went to Fort Myers Beach this past fall, had to eat at Pincher’s Crab Shack, ordered one of their shrimp Po Boys…and WOAH. It was my shrimp scampi on a garlic toasted sub bun with lettuce and tomato! HEAVEN. Needless to say, my old recipe took on a new life.
1c unsalted butter
2T prepared Dijon-style mustard
1T fresh lemon juice
1T chopped or minced garlic
1T chopped fresh parsley
2lbs medium raw shrimp, shelled, deveined, with tails attached
*for the po boy, remove the tails too!
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
Shrimp can also be paired with alfredo sauce and served over noodles, turned into a po boy, or left alone as a main protein. And the butter/garlic sauce…sop that up with your favorite french bread. Trust me.
1 1/2c all purpose flour
1 1/2c whole wheat flour
4 1/2t baking powder
1 1/2t salt
1/3c packed brown sugar
1. Preheat oven to 350 degrees. Lightly greese 9×5″ bread pan.
2. In a large mixing bowl, combine flours, baking powder, salt and brown sugar. Pour in beer, stir until a stuff batter is formed. Scrape dough into prepared bread pan.
3. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
Pair with Dill Dip, soups, chili, etc.
2T minced garlic
1 (10z) package of frozen chopped spinach, thawed and drained
1 (14oz) can of quartered artichoke hearts
10oz alfredo sauce
1c mozzarella cheese, shredded
1/3c parmesan cheese, grated
1/2 (8oz) package of cream cheese (you can also use veggie cream cheese!!!)
OPTION 1. Mix all ingredients together and bake in a covered 8×8 baking dish at 350 degrees for 30 minutes.
OPTION 2. Mix all ingredients together and toss into a crockpot on med/low for 30-40 minutes…till all the cheese melts.
OPTION 3. Add all ingredients together in a sauce pan and heat on med/low till cheeses melt. Serve right away or pour into a “keep warm” crockpot.
Serve with tortilla chips or french bread.
This is a HUGE hit for parties. I had to find a recipe when I discovered I was out of Pampered Chef’s beer bread mix once…and I haven’t purchased it from PC since.
2 1/2c self-rising flour
1/2c all purpose flour
1/4c brown sugar
1t baking powder
1/2t onion powder
3/4t Italian seasoning (optional)
1/4c butter, melted
1. Preheat oven to 375 degrees. Lightly grease 9×5 bread pan.
2. In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared bread pan. Top with melted butter.
3. Bake 45-55 minutes, until toothpick inserted in the center comes out clean. Cool on wire rack.
4. Once bread is completely cooled cut into cubes and serve with dill dip.
Pair with Dill Dip, soups, chili, etc.