Friday, July 18, 2014

Grace's Pimento and Cheese Spread

I love Pimento Cheese, I use it as the base for my meat sandwiches as well as for cheese toast. My favorite has a little kick to it so I decided to take a couple of recipes and make my own using a little from each one.

Here's what I came up with.

Grace's Pimento and Cheese Spread

Ingredients:

  • 1/4 tsp cajun seasoning
  • 1 dash Worcestershire sauce
  • 2 tbs mayonnaise
  • 1-1/2 cup grated sharp cheddar cheese
  • 2-ounces of cream cheese
  • 2 to 3 tablespoon pimentos, smashed or diced
  • 1/4 tsp cayenne pepper

Instructions:

Let cream cheese soften a bit then mix all ingredients well by hand. You can adjust the seasonings to your liking, taste as you go.

This recipe makes about 2 cups of spread.

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

Saturday, July 12, 2014

Gluten Free Batter for Frying

Good for fresh vegetables, onion rings and corn dogs.


It's garden time and that means lots of meals full of vegetables with little meat. My Dad recently came to visit and brought us two bags of fresh squash, we love squash. I usually roast them in the oven, grill them or stew them down recipe found HERE.

I hardly ever fry them, we don't eat many fried foods at home, the idea of so much grease makes me gag. This time we decided that we wanted to splurge and fry a few squash for our Saturday lunch. They were great but it will probably be a while before I fry anything else.

You could use regular mixes and make this full of gluten.

Gluten Free Batter for Frying

Makes enough for three squash or several corn dogs.

Ingredients:

1/2 cup gf cornbread mix
1/2 cup gf pancake mix
1 egg
1/4 tsp. salt
1/4 tsp. pepper
Enough milk to make batter thin
Enough oil to cover the bottom of a pan for vegetables and for a deep pot of corn dogs or onion rings.

Directions: 

Wash and slice vegetables.

Mix dry ingredients well, add egg and enough milk to make batter thin.

Heat oil to medium.

Dip vegetables (or what ever you are cooking) in batter until covered well, then transfer to a wire rack. This allows the item to drip so that you don't have a lot of batter floating in your pan. After preparing a rack full began to fry, turn once it is brown around the edges. Take up once it is good and brown and tender all the way through.

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Saturday, July 5, 2014

Easy Great Gluten Free Pound Cake



I made a gluten free pound cake with lots of toppings for the Fourth. Steve doesn't mind eating gluten free at all, he'll eat anything, but sometimes I think my kids wish I would cook normal. This cake was very good just a bit drier than my normal pound cake but I plan to tweek it some in the future to make it a little moister.

I have used 1-2-3 mixes in the past and have always loved them so when there mixes were featured on Zuilily I bought several gluten free, sugar free pound cake mixes. I made this one low sugar and I was not disappointed at all with the taste I achieved and with ice cream, strawberries and blueberry compote for topping I thought it was wonderful. We ate half the cake and I froze the rest just so I would eat it all!

Here's the mix and then the recipe of what I added.

Easy Great Gluten Free Pound Cake

Ingredients:

1 123 Gluten Free Delightfully Gratifying Poundcake Mix Hint of Lemon -- 38.72 oz
2-2/3 cup sugar (you can use Stevia or some other sweetener)
5 large eggs at room temperature
1-1/2 cups unsalted butter softened but not at room temperature
3/4 cup orange juice or your favorite citrus-flavored soda

Directions:

Preheat oven to 325 F. Generously grease a 12-cup bundt pan or 2 large loaf pans.

Cream butter well then add sugar and mix well. Then add cake mix and eggs, mix well. Add liquid and mix until thoroughly blended. Beat about 3 minutes.

Pour into prepared pan or pans.

Bake for 1-1/4 hours for bundt pan and approximately 1 hour for loaf pans.

Cool 5 minutes in pan then invert onto serving platter and cool.

Dust with powdered sugar, cut and serve with your favorite toppings. 

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Thursday, June 12, 2014

Sweet and Tangy Chicken Thighs

Yum this is sooo good; you'll want to eat it all by yourself!


Sweet and Tangy Chicken Thighs

Ingredients:

1 pkg boneless skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup Maple Syrup
1 TBL Apple Cider vinegar
Fresh Rosemary
salt and pepper to taste

Directions:

Preheat oven to 450.

Place chicken thighs in 9x9 pan. Mix all ingredients except for Rosemary and pour over thighs. Bake for 30 minutes basting thighs half way through. Spoon remaining sauce over thighs and sprinkle with Rosemary once they are done.

Serve over hot rice.

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Thursday, June 5, 2014

Roasted Spaghetti Squash with Pasta Meat Sauce


A delicious option to a pasta meal, low calorie, gluten free and good for you!

Roasted Spaghetti Squash with Pasta Meat Sauce

Ingredients:

1 large spaghetti squash (or 2 smaller ones)
1 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely diced (about 1 1/2 cups)
1 pound lean ground beef
1 tablespoon minced garlic, I use Penzey's
1 Prego Light Smart Traditional Pasta Sauce
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
Grated Parmesan cheese

Instructions:

Place the spaghetti squash on a baking pan and roast at 375 degrees for 45 minutes to an hour, until it pierces easily with a fork. Remove the squash from the oven and allow it to cool. Once it is cool enough to handle cut it in half using a sharp knife. Scoop out the seeds and pulp with a spoon, and then, using a fork, scrape the inside of the squash halves. As you scrape, the squash will start to come out in spaghetti-like strands. Continue scraping until all of the squash has been separated from the outer skins. Toss the strands with a wee bit of olive oil and salt and pepper to taste, and then set them aside until serving time.

While your squash is cooking, heat a large skillet over medium high heat. Once the pan is hot, add olive oil, butter and the diced onion. Sauté until translucent, and then add the ground beef, garlic, and a sprinkling of salt and pepper. Cook the mixture until the meat is fully browned stirring as needed.

Once the meat is browned, drain off fat. Add Pasta sauce, brown sugar, basil, oregano, thyme, salt, and pepper. Heat until bubbly then reduce heat to simmer until squash is ready.

Serve it on top of the spaghetti squash and sprinkle with Parmesan cheese.

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