Sunday, September 30, 2012

Lazy Goulash

Honey and I were out running errands one day last week and when it came time for supper we were just getting home. I asked what he wanted and of course the answer was food, it takes a lot of food to keep honey going!

I needed a meal that would be very quick but wanted a meal that would be very easy so after some thought this is what I came up with. I call this meal goulash and I'm not sure why. It's like baked beans with a lot of hamburger in it and we love it.

The hard part for me was I am not eating supper right now unless it's a small bowl of cereal. I'm trying really hard to loose a few pounds before basketball season, not that I'm playing or anything but my college gear that I love to wear to State games is getting really snug and I love it and don't want to buy more, I'd rather use that money for something else. So the only way I was able to rested this dish is that I told Honey he had to leave me some for lunch the next day. Yumm it gave me something to look forward too.

In making my goulash I don't measure anything but pour in the amount I feel I want and then taste and adjust.

My Goulash

1 pound ground beef
1 can pork and beans
Worcester sauce
prepared mustard
1/4 cup or less of brown sugar
4 shakes of Cayenne pepper

Mix all ingredients together and cook over med/low heat until bubbly. Eat over rice of your choice.

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

Monday, September 24, 2012

Gluten Free Easy Chicken and Broccoli Stir Fry

Sometimes I have a problem making gluten free low in calorie. We had rather have fattening pasta, rice or potato based meals but I am determine to stop cooking so much of this. I went to the grocery store the other day and had no idea what I was having for supper. The yellow peppers were on sale, which we love and the broccoli looked great so I decided then and there to make a chicken, broccoli stir fry.

Title: Chicken & Broccoli Stir-Fry
Servings: 6
Cooking Time: 15 minutes
Preparation Time: 15 minutes

3 chicken breast, chopped to bite size pieces
1/4 tsp. black pepper
1/4 tsp. ginger
3 Tbl. oil
1 bunch broccoli, cut small
1 med. bell pepper or several small sweet peppers
3/4 cup and 2 Tbl. chicken broth, divided
1/2 cup 3 Pepper Peach Sauce by Oxford Falls
 Soy sauce to taste
1 tsp. salt
1 Tbl. cornstarch
1/2 cup parmesan cheese


Sprinkle chipped chicken with ginger and pepper. In a large fry pan or
wok, pour oil and heat to high temperature. Add chicken and stir fry 3
minutes. Push chicken aside and add vegetables. Sir-fry 3 minutes
more. Mix together 3/4 cup broth and salt, add to fry pan. Add wine
and reduce heat to med-high; cover and cook 2 minutes. Add cornstarch
to remaining 2 Tbls. chicken broth and stir until smooth. Stir into
fry pan and cook 1 minutes more. Remove from heat and stir in cheese.
Serve hot over cooked rice.

I always chop my chicken into bite size pieces. Heat 1 to 2 tbs EVOO in a wok and cook the chopped chicken until slightly brown. While chicken is browning cut the yellow pepper in strips and chop the broccoli into bite size pieces. Stir liquid ingredients together except for chicken broth. (You can adjust the sauce to your own taste)

When chicken is brown set aside. Add chicken broth to wok when hot add vegetables. Cook until start to tender then add remaining sauce and cooked chicken. Cook until desired tenderness and hot through and through.

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

Sunday, September 23, 2012

My Red Beans and Rice

What a lifesaver! I had cooked this the first of last week and when I went to sit with my grand-babies I took the leftovers with me. I was so busy at times with the babies that I took out a plate and heated some for my meal, it was so good I didn't mind at all! It was just as good leftover as it was the first time!

Red Beans and Rice

1 cup dried red beans
1 can pinto beans
4 pieces of bacon, fried & crumbled, save grease
1 small onion
1 pkg. link sausage, if not precooked fry and set aside
1/2 tbls. chicken stock granules
1/2 tbls. ham stock granules
salt and pepper if needed
4 cups water

Prepare you beans for cooking. Fry bacon and sausage and set aside. Saute onion in bacon grease. Drain dried beans when ready to cook and add stocks, water, bacon and onion with bacon grease. Cook until tender add can of pinto beans. Cook until super tender! Eat over a bed of rice with with your favorite corn bread recipe my recipe here!


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Monday, September 17, 2012

Gluten Free Potato Casserole

This is one of my all time favorite side dishes and I have been craving it. Since it will serve around nine people I decided to serve it last week when we had company. It was wonderful as always.

Gluten Free Potato Casserole

1 large frozen hash browns (2 lbs)
½ cup butter; melted
½ tsp salt
½ tsp pepper
1 pint sour cream
20 ounces Cream of Chicken Soup*
10 oz. cheddar cheese; shredded
2 cups corn flakes; crushed

Mix all ingredients except for corn flakes and melted butter. Place in 9x13-in. casserole dish. Put crushed corn flakes on top and then pour melted butter over this. Bake in 350 degree oven for 1-1/2 hours until bubbly and corn flakes are brown.

Makes sure all your ingredients are gluten free in order for it to be a gluten free recipe.

*If you use a package mix add around about 1/2 cup of heavy cream to give it some moisture

I hope you enjoy.

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

Tuesday, September 11, 2012

Gluten Free/Low Calorie Double Dark Chocolate Chip Cake

I am always trying to think up ways to cut back on calories and eat healthier.  This cake totally does the trick! A rich dark chocolate goodness that you can afford to eat! ENJOY

Gluten Free/Low Calorie Double Dark Chocolate Chip Cake 

  1 (12.88 ounces) Devils Food Cake Mix (I used 123 Gluten Free Cake Mix, Chocolate Devils Food, 12.88-Ounce Boxes (Pack of 3)
    1 (3.4 oz) package of instant chocolate fudge pudding mix
    1/2 cup sugar *
    1/2 cup sugar substitute *
    1/2 cup light brown sugar *
    1 cup buttermilk
    1/2 cup warm water
    1/2 cup applesauce
    2 tablespoons canola oil
    1 teaspoon vanilla extract
    3 large eggs
    1 cup Dark Chocolate chocolate chips
    1 tablespoon powdered sugar

*Add only if using: 123 Gluten Free Cake Mix, Chocolate Devils Food, 12.88-Ounce Boxes (Pack of 3)

Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray with flour if necessary. 

In an electric mixer or using a hand mixer, combine all the cake ingredients except the eggs. Beat well.

Add the eggs and egg whites and mix well.

Stir in the chocolate chips.

Pour the cake batter evenly into the coated Bundt pan.

Bake for 50 minutes until a toothpick inserted comes out almost clean. (I like mine to be a little fudgy if you want yours completely done cook a 5 to 10 minutes longer until toothpick comes out completely clean.)  Cool for about 10 minutes and then carefully remove from pan.

Let cake cool completely and dust with powdered sugar.

 Makes 16 slices

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

Sunday, September 2, 2012

New Orleans Praline Brownies Recipe

I recently took my regular recipe of these and made them gluten free for a family reunion! Words can't describe this melt in your mouth goodness!!

If you love Pralines and you love Brownies you will definitely love my New Orleans Praline Brownies!

New Orleans Praline Brownies

    •    1 box gluten free fudge brownie mix or family size regular mix
    •    water, vegetable oil and eggs called for on brownie box
    •    1/2 cup chopped pecans 
Praline Frosting:
    •    1/2 cup whipping cream
    •    6 Tbsp butter
    •    1 1/2 cups packed brown sugar
    •    1/2 cup chopped pecans, toasted
    •    1 1/2 cups powdered sugar
    •    1 tsp vanilla

    Heat oven to  350 degrees.  Spray bottom of 9"x13" pan with cooking spray.

    Make brownies as directed on box for fudgy brownies (adding water, oil, and eggs).    Stir in 1/2 cup pecans.

    Bake as directed then cool for about an hour until completely cool.

    In a small-medium sized saucepan, mix whipping cream, butter and brown sugar.

    Heat to boiling over medium heat, stirring frequently. Boil and stir 1 - 2 minutes.
    Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla.
    Cool 5 minutes, stirring frequently.
    Spread frosting over brownies.

    Let stand for about 45 minutes or until frosting is set before cutting.

ENJOY I know you will!

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