Wednesday, May 16, 2018

Philly Cheese Steak Sloppy Joes


1 pound lean ground beef
2 tablespoons butter
1 small yellow onion diced
1 small green bell pepper diced
8 ounces brown mushrooms minced
2 tablespoons ketchup
tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
cup beef broth
ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)
6 brioche hamburger buns


Add the ground beef to a large cast iron skillet cook until a crust appears on about 50 or so percent of the beef. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. 
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add the beef back into the pan. 
In a small cup mix the beef broth and cornstarch together. Then add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
Turn off the heat, add in the provolone cheese. 
Served on toasted buns or rolls for your choice.

I will be adding this recipe to my list for tailgating. We love sloppy joes and this recipe was great!
Thanks for stopping by y'all and please come again soon!

Monday, April 30, 2018

Gluten Free Creamy Chicken Fajita Pasta

Gluten Free Creamy Chicken Fajita Pasta


8 oz pasta any shape, I used Penne
1 lb boneless skinless chicken breasts cut into small bite size pieces 
2 tablespoons olive oil
3 tablespoons homemade or store bought packet of fajita seasoning mix
2 bell peppers any colors, seeded and sliced
1 medium onion sliced
5 cloves fresh garlic minced
1 cup heavy cream
1/2 cup cheddar cheese
freshly ground black pepper to taste


In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt. 
Heat a large heavy-duty pan or pot to medium/ high heat. Add oil and chicken breast pieces to pan. Sprinkle chicken with fajita seasoning. Cook for 5 minutes or until chicken is browned and cooked through.
Add bell peppers, onion, and garlic to pan. Stir for 2-3 minutes or until onion is tender.
Add cooked pasta and half & half to the pan. Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.
Serve immediately.

Steve and I absolutely love this dish and can't wait to have it again!

Thanks for stopping by y'all and please come again soon!

Saturday, April 21, 2018

Gluten Free Cabbage Casserole


1 Cabbage
1 Med Onion
1 can Gluten Free Progresso Cream of mushroom soup
1/2 cup Butter
1/4 cup Mayonnaise
Salt and pepper to taste
30 Lance Original gluten free crackers
1 cup Cheddar cheese, grated sharp


Coarsely chop cabbage and place in large casserole dish sprayed with cooking spray.
Chop the onion and  sprinkle it over the top of cabbage.
Pour one half of the melted butter over cabbage.
Sprinkle with salt and pepper
Mix Mayo and soup together and spread over cabbage and onions.

For topping, mix together melted butter, crushed crackers and grated cheese.
Sprinkle over top of casserole.

Bake at 350 for 45 minutes or until bubbly and brown.

*To prepare the regular version use Condensed Cream of mushroom soup and Ritz crackers.

My sister-in-law prepared this recently, but it was not gluten free so I didn't get to try it, everyone was raving about how good it was and now I know why.  I could eat this dish right by its self it is so good. 

Thanks for stopping by y'all and hope you come again soon!

Monday, April 9, 2018

Gluten Free Poppy Seed Chicken Casserole

Umm I love Poppy Seed Chicken and the last time I made it gluten free I was not crazy about it but this time it was great! I was hoping to have enough to freeze some for later, NOT we ate all but a small helping which I had the next day for lunch.

Gluten Free Poppy Seed Chicken Casserole

  • 3 to 4 large chicken breasts (I use 2 large boneless)
  • 1 carton of cream of chicken condensed soup (I use Pacific Organic Cream Of Chicken Condensed Soup)
  • 8 oz sour cream
  • 2 tablespoon poppyseeds
  • ¾ sleeve of GF crackers (I use Lance Gluten Free Original Crackers and estimate the amount)
  • ¼ tsp crushed garlic
  • ½ stick butter, melted
  1. Preheat oven to 350 degrees.
  2. Simmer chicken breasts in water until no longer pink (about 15 minutes).
  3. Cool and chop chicken.
  4. Combine sour cream, soup, garlic, 1 TBS Poppyseed and salt and pepper to taste. Mix well.
  5. Add chicken to mixture.
  6. Pour into buttered 9X13 casserole dish.
  7. Crush crackers and mix well with melted butter, place over top of casserole.
  8. Sprinkle with leftover poppy seeds.
  9. Bake for 30 minutes or until hot and bubbly.
Serve over white rice if desired.
Thanks for stopping by y'all and please come again soon!