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:

2 cups cornmeal
1 T aluminum free baking powder
1 t baking soda
1 t salt
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:

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:

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.

Wednesday, October 22, 2014

Bite Sized Happiness

Recently our school had some special visitors.  I was honored to be asked to make something for these special folks. Being on a Monday when they were expecting a breakfast of sorts, I went for it. I thought I would make something easy and bite sized.  BAP, SSP and my wonderful taste testing husband tried these...."these are great; can we have more?" Too bad I had to share. I will try and make them again soon.

Mini Quiches
adapted from:

2 pkgs (15 cups each) mini Phyllo cups
1/4 pound pork sausage, browned with 2 T minced onion
1/4 cup shredded cheese (finely grated)
2 large eggs
2 T milk

Preheat oven to 350.  Place cups onto a Parchment lined baking sheet. Put a small amount of meat and onion mixture in all cups.  In a measuring cup with a spout mix together the eggs and milk. Pour a small amount in each cup until all cups have a little in them.  Bake for 11-14 minutes. Remove from oven and let cool.  Top with a sprinkle of cheese.  Cool completely if serving later and refrigerate or serve warm immediately.

Sunday, October 19, 2014

Comforting Food...

I have always loved a rich and creamy Chicken Alfredo. Today, since we had many things going on this afternoon/evening, I thought I would make something easy in the crockpot. I was thumbing through my cookbooks and found a delicious recipe.

Crockpot Chicken Alfredo
adapted from: Fix It and Forget It

4 chicken breast halves
1 1/2 jars (16oz total) Alfredo sauce
1 can cooked chicken, drained
1/2 bag frozen spinach.

Place 1/2 jar of Alfredo sauce in the bottom of a greased cropot. Add chicken; top with remaining sauce  Cook on LOW 8hours.  Add canned chicken and spinach; stir. Cover and cook for an additional 25minutes.  Serve over pasta, rice or biscuits.

Friday, October 17, 2014

Miracle of Miracles...

The other day Mom asked me to make potato salad...not just any potato salad but this recipe.  It ended up being perfectly seasoning and textured amazing.  Though I was a bit skeptical in making this recipe, it was outrageously delicious.

Ree's Perfect Potato Salad
adapted from:

5lbs potatoes, cut up into chunks
5 hard boiled eggs
7 green onions, diced fine
8 dill pickles, sliced and diced fine
1 1/2 cups mayonnaise
4T mustard
2 T dill pickle juice
1 t salt
1/2 t black pepper

Place potato chunks in a large pot. Cover with water and boil for about 20-25minutes until tender. Drain off water.  Mash (or process through the ricer) potatoes and eggs into a large bowl. Toss in onions and pickles.  In another bowl combine salt, pepper, pickle juice, mustard and mayo.  Stir to mix in with the potato/egg mixture.  Chill at least 6hours. Longer the better.

Saturday, October 11, 2014

Oh My How It Burns

A couple years back a friend was giving away some horseradish roots. I jumped at the chance to dig some up and put it in our garden. I am glad that we have it in boxes (needless to say, it has overflowed the box).  Last year we tried making the delicious condiment from it but it failed. However my brother and I last weekend tried it again.  He peeled and chopped the root. I grated/pureed it in my food processor OUTSIDE on the deck (my brother warned me that it would burn/blind me if I did it inside).

Horseradish Sauce (made easy)
adapted from:

8-10 inch piece horseradish root, peeled
2 T water
1 T vinegar

Grate root OUTDOORS, if possible, in a food processor.  Next return shreds to food processor with the blade attachment.  Add water and vinegar.  Grind up really well.  Pulse.  Stain off excess liquid. Place in pint jars; refrigerate.