Green Bean Casserole

Green Bean CasseroleINGREDIENTS

15oz cream of mushroom soup
GF recipe can be found here, add sauteed mushrooms & onions, puree
1c sour cream
1t sugar
1c cheddar cheese
salt & pepper
4 – 15oz cans french style green beans

PREP

1. Add soup, sour cream, sugar, and cheddar cheese to a medium saute pan. Cook on medium till cheese is melted. Add salt and pepper to taste. Add green beans. Mix well.

2. Add to oiled casserole dish. Top with fried onions. Bake at 350 for 30 min.

::FRIED ONIONS::
onion(s)
milk
gluten-free flour
salt
pepper
paprika

1. Dice onions. I prefer to cut them in half and dice longer pieces. Place in medium size bowl and pour milk over just to cover the onions. Allow to soak for 15-20 minutes.
2. Mix flour, salt, pepper, and paprika…sorry, no measurements.
3. Medium cast iron pan and oil. Heat oil.
3. Coat onions in flour and pan fry.

Sweet Potato Casserole

Sweet Potato CasseroleINGREDIENTS

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup gluten-free flour
3 tablespoons butter, softened
1/2 cup chopped pecans
– sub in almonds or almond meal.

PREP

1. Preheat oven to 350 degrees F. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.

3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Cheesy Turkey Meatballs with Garlic Toast

This Pinterest Pin was a HIT! THANK YOU theviewfromgreatisland.com! Modified veggie/gluten-free!

cheesy-meatball-skillet

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.

PREP

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 oregano
1/2t thyme
1/2t black pepper
1T (heaping) ketchup
1T (heaping) A1 sauce
1 “serving” of Marinara Sauce
2c shredded mozzarella cheese (or more)

 

Garlic Toast
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).

INSTRUCTIONS

  1. Set the oven to 350F
  2. 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.
  3. 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!
  4. Set the meatballs on a baking sheet and cook for 20-25 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

 

Stuffed Orange Peppers

New staple.IMG_1076Original recipe found on allrecipes.com, there were some modifications made between what I had on hand and a full meal. Shoot. Anytime I can hide veggies I do!

INGREDIENTS
6 orange bell peppers, tops and seeds removed
1lb ground chicken
– I used ground down chicken breasts. Pre-ground chicken or turkey would make this simpler.
1/3c chopped onion
1 (15oz) can of petite diced tomotoes
1c frozen chopped spinach
1/2c brown rice or quinoa
3/4c veggie broth
1c Gouda cheese, shredded

PREP
1. Bring a large pot of water to boil; cook orange bell peppers until slightly softened. About 5 minutes. Drain.

2. Heat a large skillet over medium heat. Cook and stir chicken and onion in the skillet until brown and crumbly, 10 minutes. If using turkey, drain and discard grease.

3. Preheat oven to 350.

4. Stir tomatoes, spinach, brown rice, and broth into chicken mixture; cover skillet and simmer until rice is tender, about 15-20 minutes…or until the mixture is firm and rice is completely cooked. Remove skillet from heat; stir Gouda cheese into chicken mixture.

5. Stuff each orange bell pepper withmixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil.

6. Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

These are AMAZING as leftovers too. I’ve also brought this to a potluck. Use four peppers instead and dice them. Don’t worry about boiling, just add them to the chicken mixture before it goes into your casserole dish and into the oven.

French Toast – Overnight

That ONE holiday tradition that keeps me out of the kitchen, well, pretty much out of the kitchen on Christmas morning. Simple. Easy. And EVERYONE is happy. One change that’s been made to this dish is it’s now gluten-free thanks to Udi’s (I don’t bake).

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INGREDIENTS
1loaf white or soft wheat bread (cut into 1″ cubes)
8 eggs
3c milk
4t sugar
1t vanilla

Topping:
2T butter, sliced
3T sugar
2t cinnamon

Place bread cubes in greased 9×13 baking dish. In a mixing bowl, beat eggs, milk, sugar, and vanilla. Pour over bread. Cover and refrigerate for 8hrs or overnight. Remove from fridge 30 min before baking. Dot w/butter. Combine sugar and cinnamon; sprinkle over top. Cover and bake at 350 degrees for 35-40 min or until knife inserted comes out clean. Let stand 5 min. Serve w/syrup.

Stuffed Peppers

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INGREDIENTS

6 green peppers
1lb ground turkey (I prefer Jenni-O Italian seasoned)*
1pkg marinara sauce
1/2c sweet onion, chopped
1-1/2c brown rice, precooked**
1t oregano
1 egg***
1-1/2t Worcestershire sauce
Shredded cheddar, mozzarella, favorite cheese

PREP

1. If you do not have rice pre made, get it going.

2. Wash and cut tops off peppers. Remove seeds and membranes. Rinse peppers under cold water. Chop edible parts of pepper tops. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

3. While peppers cook, sauté ground turkey till fully cooked. Add chopped green pepper (from tops) and chopped onion for about 5 minutes, or until vegetables are tender. Add oregano and 1-12c marinara sauce. Simmer for about 10 minutes.

4. In a small mixing bowl, combine egg and Worcestershire sauce. Add egg mixture to step 3, and add cooked rice. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining marinara sauce over the stuffed peppers.

5. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded cheese just before peppers are done; bake until cheese is melted.

Recipe serves 6.

* to make veggie, either omit, add diced tomatoes/mushrooms/spinach, or tofu. Chicken and beef also work instead of turkey.
** this would be amazing made with quinoa. I refrained due to my family currently being quinoad-out.
*** to vegan-ize, either omit or for each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water.

Chicken & Dumplings

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My darling husband came home with 50lbs of chicken. First, who does that?! Yep, my husband. And then, he thought it was boneless/skinless…but it wasn’t either. So, I’ve been looking for recipes…

INGREDIENTS

CHICKEN.
4 large bone-in/skin-on chicken breasts
2t savory
1T garlic powder
1t salt
water…enough to cover the chicken. 5 cups?*
*you will need 4c broth later*

1. Boil chicken for 20-30 min till the chicken is cooked and easily falls off the bone. Strain broth into a large bowl, set aside. Dice chicken and set aside.
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MOVING ON….
1/4c butter
2 cloves garlic, minced
1/2c chopped onion
1/2c chopped celery
1/2c chopped baby carrots
1/2c all-purpose flour
2t white sugar
1t salt
1t dried basil
1/2t ground black pepper
4c chicken broth
10oz frozen or canned peas, drained
4c diced, cooked chicken meat

2. Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.

3. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
**I used a cast-iron dutch oven for everything from the chicken to sauteing veggies, to the oven.**

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BISCUITS!!!
2c all-purpose, unbleached flour
2t baking powder
1t salt
1/4t baking soda
7 T unsalted butter, chilled in freezer and cut into thin slices
2t dried basil
3/4c cold buttermilk***

TIP *** WHAT? You don’t have buttermilk? Me either. NO.BIG.DEAL. Take 3/4c milk, add 3T distilled white vinegar and mix together. Let sit 5 minutes. VOILA!!!

4. Whisk flour, baking powder, salt, basil, and baking soda together in a large bowl.

5. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. OR you can toss the butter into the freezer and slice it ULTRA thin and continue using that whisk.

6. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.

7. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits. Enjoy!!!