Monday, May 25, 2015

Gracefully Gluten Free's Baked Beans

I have always loved baked beans. I don't remember my mom making them much when I was growing up, but since becoming an adult I have made them for every cookout we've ever had. My baked beans are the best and are asked for by many. My grand kids love them I think they think they're candy.

Many memories have been shared and a many a story told sitting around a table of barbeque and Grace's baked beans.

Make some and see for yourself.

Gracefully Gluten Free's Baked Beans 

Ingredients:

2 - 16 oz cans Pork & Beans
1 tsp prepared mustard
1/2 cup Ketchup
1/2 cup Dark Brown Sugar
1/4 cup Onions, diced
2 Strips of Bacon, cut in half

Directions:

Preheat oven to 350 degrees.

Mix all ingredients except for bacon pour into a casserole dish. Lay raw bacon over the top and bake for one hour.

Serve with any meal or heck grab a spoon and eat them by themselves, they're that good!!!

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

Tuesday, May 5, 2015

Appple and Poppy Seed Coleslaw

If you had rather have a tangy than sweet slaw this ones for you! Low in calorie with no sugar, eat all you want!!!!

Apple and Poppy Seed Coleslaw

Ingredients:

1 Bag Slaw Mix
1 Granny Smith Apple, grated
Juice of 1 Lemon
2 TBS Mayonnaise
1 TSP Salt and Pepper
1 TBS Poppy Seeds
1 TBS Apple Cider Vinegar

Directions:

Pour Slaw and grated apple in a large bowl, set to the side

Mix all other ingredients well and pour over slaw mixture, mixing well as you go.

Chill until ready to serve.

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

Thursday, April 23, 2015

Shrimp Scampi with Linguini

I'm in trouble now! I LOVE Shrimp Scampi but have never tried it until tonight. With this rainy weather I made a Orange Pound Cake, recipe coming soon, and Shrimp Scampi with Linguini for supper and I think we are hooked! I know I will be making this a lot in the future.

Shrimp Scampi with Linguini

Ingredients:
1 pound linguini, (I used gluten free but regular is fine)
4 TBS butter
2 TBS extra-virgin olive oil, plus more for drizzling
2 lg or 3 sm green onions, chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes, optional (I'll use more next time)
1 pound shrimp, peeled and deveined
 Sea Salt and Ground black pepper
1/4 cup chicken broth
Juice of 1 lemon
2 TBS parsley flakes

Directions:
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of dashes of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the onions, garlic, and red pepper flakes (if using) until the onions are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add chicken broth and lemon juice and bring to a boil. Add 2 tablespoons butter. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well drizzle over a bit more olive oil and serve immediately.

Original recipe from Tyler Florence is seen HERE.

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

Wednesday, April 15, 2015

Gluten Free Apple Crumb Dessert

Recently I had some apples that were going bad, I decided to make something with them instead of throwing them out and I'm so glad I did.  What do you do with your over ripe apples?

This turned out great a moist apple pie like inside with a crunchy topping. YUM

Gluten Free Apple Crumb Dessert
4 cups chopped apples
1 box of your favorite gluten free yellow cake mix
2 TBS Lemon Juice
1/4 cup Brown Sugar
1 TBS Cinnamon
1/2 TSP Nutmeg 
3/4 cup butter, melted 
 
Preheat oven to 350. Mix all dry ingredients except for cake mix and set to the side. Peel and chop apples toss the lemon juice as you go. Mix apples with premixed dry ingredients. Put apples in a 9x9 cake pan. Sprinkle yellow cake mix on top. Pour melted butter over cake mix.

Bake until brown and bubbly

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

Monday, April 6, 2015

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

Instructions
  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, mushroom 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!