Background

Monday, November 17, 2014

Homemade Food Goodness

Tater tots are so comforting...I am not sure what it is if it is the pillowy-ness of fluffy potatoes or what.  However I love them....even as a bed for taco salads when chips are not readily available. These recipes are delicious. I hope I can make a whole bunch one day and freeze so I have them readily available when I "need" them.

Homemade Tater Tots
adapted from: http://dontmesswithmama.com/gluten-free-homemade-tater-tots/

4 Russet potatoes, peeled and diced (I used Yukons)
1/2 yellow onion, diced small (omitted)
3  garlic cloves, chopped (omitted)
3 T shortening
1/2-3/4 cup Parmesan cheese, shredded
1 1/2 T cornstarch
salt/pepper/paprika (I used a combination of salt/pepper/onion/garlic powders)

Place potatoes in a pot. Cover with water. Boil until just tender. Drain. Place potatoes in a bowl; add other ingredients.  Cut together with a pastry cutter.  Using a greased cookie scoop, drop on to a Parchment lined cookie sheet.  Bake at 400 for about 25minutes or until golden brown.

Sweet Potato Tots
adapted from: http://www.supergluemom.com/sweet-potato-tater-tots-recipe/

3 cups cubed sweet potatoes
1 cup Parmesan cheese, shredded
salt

Place cubed sweet potatoes in a pot. Cover with water; boil until just tender. Drain. Place potatoes in a food processor with other ingredients. Whirr together. Using a greased cookie scoop, drop on to a Parchment lined cookie sheet. Bake at 425 for about 15minutes.

Saturday, November 15, 2014

Perfect Succlent Dish

Today is my daddy's birthday.  Happy Birthday, Dad! I love you.  Thank you for your generossity now and throughout the years.  My mom is going to make a delicious pork roast for our dinner tonight...yum yum. I made this recipe about a month ago. It was perfect.  . I am bringing a delicious red cabbage side dish.

Roasted Pork with Apples and Onions
adapted from: http://leitesculinaria.com/96812/recipes-roast-pork-loin-apples-onions.html

1 1/2 pork loin, boneless of course
2 medium red onion, chunked
3 apples, chunked
3 T olive oil (divided)
1 t salt (divided)
1/2 t ground black pepper (divided)
2 garlic cloves, minced (divided)
1 t dried thyme (divided)
2 t fennel seeds, crushed

Place half the onions and apples in the bottom of a greased crockpot.  In a mortar and pestle combine half each of the following salt, pepper, garlic, thyme and fennel; set aside in a pie plate. Rub pork loin with half the oil.  Roll pork loin spices. Place in crockpot on top of onions and apples. Drizzle with remaining olive oil and sprinkle with remaining spices/herbs.  Cook on LOW for 8hours until temperature reaches at least 165. (Alternately you can roast in the oven at 400 for 45 to 60 minutes.) Serve with mashed potatoes and steamed broccoli.

German Red Cabbage
adapted from: http://www.tasteofhome.com/recipes/german-red-cabbage

1 medium onion, sliced
1 unpeeled apple, sliced
1 medium red cabbage, shredded
1/3 cup sugar
1/3 cup white vinegar (I will use cider vinegar)
3/4 t salt, optional
1/4 t pepper

Place all ingredients in a Dutch oven. Cook until softened, about an hour.

Wednesday, November 5, 2014

Glorified Garden Produce

I have always loved fresh garden zucchini.  This year however we were unable to grow some.  I found an inexpensive bag (of summer yellow crook-neck and zucchini) at our local Costco.  I have been ogling this recipe for some time...super good and easy.  I served these tasty babies with marinara sauce and Parmesan cheese.

Zucchini Tots
adapted from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2108229

2 cups shredded zucchini
2 eggs
1/4 cup onion, diced small
1/2-3/4 cup shredded Parmesan
garlic powder
Italian seasoning

Mix all ingredients together.  Place on a parchment lined cookie sheet by 1/8 cup-fuls.  Bake at 400 for about 25minutes until golden brown.

Sunday, November 2, 2014

Well Accomplished Craving Subsided

Ever since going Gluten Free in January I have been really wanting biscuits and gravy, one of my favorite breakfasts of all time.  As I love experimenting in the kitchen, I jumped at the chance of trying something new and exciting.  Yes, yes. It was very tasty!

"Biscuits" and Gravy (in a new light)

"Biscuit"
8oz pork sausage, browned with a diced 1/2 large onion
1/2 pkg shredded hashbrowns, made according to stove top directions using the same pan as sausage was cooked in (stir in cooked meat mixture once potatoes are browned to your liking)

Gravy
2 T butter
2 T cornstarch mixed with 2T milk and 1t pepper
2 cups milk

Melt butter in a saucepan. Whisk in milk.  Warm.  Slowly add the cornstarch mixture.  Boil and thicken.  Pour over sausage/hashbrown mixture.  Serve hot.

Thursday, October 30, 2014

Memories of Living at Home

It has been looking and feeling more and more like fall around here, I thought since it was cooler outside I would make some delicious warming chili.  Growing up Mom  often would make cornbread on the side to serve with the chili or later for breakfast (with butter and syrup). Good memories.  I now was on a mission to find the perfect gluten free cornbread.  This recipe nailed it!


Perfect Gluten Free Cornbread
adapted from: http://veronicascornucopia.com/2011/02/23/homestead-cornbread/

2 cups cornmeal
1 T aluminum free baking powder
1 t baking soda
1 t salt
1 1/2 cups buttermilk
2 eggs
4 T oil

Combine dry ingredients in a bowl.  Next in another bowl combine the liquid ingredients.  Slowly add the wet to the dry. Mix until just mixed.  Grease really well an 8inch square pan.  Pour batter into pan. Bake at 425 for 25minutes (until toothpick comes out clean). Serve warm.

Tuesday, October 28, 2014

Super Easy ... Super Comforting

My husband has always enjoyed tater tot casserole. I have tried numerous recipes...I just know that I don't enjoy using the soups as much in them.  When this recipe showed up on my blog roll, I knew immediately that I had to make it.  I had this recipe "bookmarked" for a few days before I succumbed to the lingering temptation. So glad that I made it! Delicious!

Skillet Tater Tot Casserole
adapted from: http://iowagirleats.com/2014/10/20/skillet-tater-tot-casserole/

1 lb ground beef
2 T butter (+1 T bacon grease)
1 cup sliced mushrooms
1 shallot, chopped (omitted since I could not run out to the store)
1/2 onion, diced (my edition)
2 garlic cloves, minced
3 T cornstarch
1 1/2 cups beef broth
1 cup milk
2 T soy sauce
2 T ketchup
1 T Worcestershire sauce
1/4 t smoked paprika (did not have)
2lbs tater tots
1/3 cup shredded cheese (my edition)

In a large oven safe skillet brown ground beef with the onions.  Remove from pan. Add butter/bacon grease; saute mushrooms and garlic.  In a measuring cup, combine broth, milk, soy sauce, ketchup, Worcestershire and paprika. Remove some of this liquid and combine with cornstarch.  Add liquid mixture; stir in cornstarch slurry.  Add beef onion mixture once thickened slightly.  Top with tater tots. Bake according to tater tot directions (about 425 for 25 minutes), Sprinkle with cheese the last couple minutes.  Or if you don't have a large enough skillet, pour meat mixture into a greased pan and top with tater tots. Bake as directed.

Friday, October 24, 2014

Reminiscent Of Olden Days

Growing up we ate a lot of casseroles...lasagna, the occasional tater tot casserole and my favorite of chicken broccoli and rice.  Here is a recipe similar to what we ate. I loved every bite as much as I did then.  Today being SSP Baptismal anniversary I thought we could have one of his favorite meals (I am glad he loves his broccoli just as much as BAP).

Chicken Rice Broccoli Alfredo Bake
adapted from: http://www.allthingshomerelated.com/2013/03/chicken-rice-and-broccoli-alfredo/

1 cup Alfredo sauce
1 1/3 cups chicken broth
3/4 cup long-grain white rice, UNcooked
1/2 t onion powder
1/4 t garlic powder
1/4 t pepper
2 cups frozen chopped broccoli (I used 1 bag)
2 chicken breasts, chopped (UNcooked)
1/4 cup Parmesan cheese

Combine all ingredients (except Parmesan cheese) in a bowl.  Pour into a greased pan.  Bake at 375 covered in foil for 50minutes until rice and chicken are thoroughly cooked. Uncover sprinkle with Parmesan cheese.  Return to oven until just melted or sprinkle on top when serving.