Tuesday, March 27, 2012

Gluten Free Tuna Casserole

Honey and I have been married for almost nine years and we often talk about a tuna casserole that our mom use to make. It sounds like my mom and his mom cooked a lot alike. I told him once that I was going to Dad's and try to find the recipe but I never did. Then I started following pinterest and ran across a tuna casserole that sounds similar so I decided to give it a try.

When I make it again the only thing I will change is the cracker topping not because it wasn't good but because the topping alone cost me five dollars. Next time I'll substitute it for crushed gluten free corn flakes. I use this on many of my casseroles and it works out great and cost a lot less.

Tuna Casserole

- 1 pkg egg noodles, cooked & drained
- 1/2 cup gluten free cream of mushroom soup mix or enough to equal 2 cans
- 1 pkg shredded cheddar
- 3 sm. can(s) tuna, packed in water, drained
- 1 box gluten free crackers or 2 cups of corn flakes, crushed
 Glutino Gluten Free Original Crackers, 4.4 Ounce Boxes (Pack of 6)
- 1 stick margarine, melted
- 1 c mayonnaise
- 1/2 pkg frozen mixed vegetables
- 1 jar(s) (small jar) pimento
- 1 c ricotta cheese (optional)
- 1 c water

1.   Preheat oven to 350 degrees. Mix in large bowl tuna, soup, onion, mayo, frozen veggies, pimento, ricotta, water & half bag of shredded cheddar.
2.   Next fold in cooked egg noodles then spread mixture in 9x13 pan sprayed with non-stick spray.
3.   Cover with remaining cheese.
4.   Mix melted margarine and crushed crackers or corn flakes till well coated & sprinkle over casserole. Bake till golden and bubbly.
5.   HINT: I have also used pepper jack cheese in this instead of the cheddar and it's great if you like spice. I have had the suggestion of adding another can of tuna to this because with all the other flavors the tuna flavor is not very strong. To each his own.

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

Wednesday, March 21, 2012

Fesh Cream Corn Casserole and Pork Chops with Apples and Peach Sauce

Ahhh, your kitchen will smell so good and your husband will have a smile on his face. The meal was wonderful and I can't wait to share it with you!

The recipes were inspired from pinterest I was looking on there and thinking what if you added this and did it this way oh man it was a hit. I am watching the NCAA Tournament as I write this and I HAVE SCORED!

Fresh Cream Corn Casserole

    •    1 cup low fat sour cream (or plain low fat yogurt)
    •    2 egg
    •    2 oz. low fat cream cheese ( I may increase this next time)
    •    1 pkg. fresh cream corn from freezer
    •    1 -1/4 cup Bob's Red Mill corn bread mix
    •    1/2 tsp salt
    •    1/4 tsp pepper
    •    1 tsp sugar substitute OR 1 tsp sugar (more or less to taste)
    1.    Preheat oven to 375 degrees and spray large casserole dish with non-stick cooking spray and set aside.
    2.    Mix sour cream, eggs and cream cheese well in large bowl.
    3.    Stir in freezer corn, corn bread mix, and seasonings. Stir until everything is well combined.
    4.    Pour mixture into prepared baking dish.
    5.    Bake for 50-60 minutes, or until crust is golden brown and middle is set.

Pork Chops with Apples and Peach Sauce

    •    6  bone-in pork chops (loin or shoulder), cut like you like
    •    Coarse salt
    •    Freshly ground black pepper
    •    1 tablespoon(s) extra-virgin olive oil or vegetable oil
    •    2 tablespoon(s) unsalted butter
    •    1/4 teaspoon nutmeg
    •    3 cup(s) fried apple slices (I had these in my freezer)
    •    Oxford Falls Three Pepper Peach Sauce to taste
    •   1 cup chicken broth


    1.    Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
    2.    Swirl the butter into the pan. Add the apples stir in spices and other liquid and bring to a boil. Reduce to low heat and return chops to the pan covering with the apple mixture.
    3.    Cook until the pork is tender, about 15 more minutes (depending on the size of the chops). Serve the chops with a large spoonful of the apple-peach mixture over the top.

I also served old fashion Butter Beans with this out of my freezer also. They are easy and we love them. Just cook with chicken bullion granules and salt and pepper to taste. 

I hope you enjoy at least one of these recipes!

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

Wednesday, March 7, 2012

Having the Time of My Life

There has not been much time for blogging as we have a new baby in the family and Gammy is busy helping out with big sister.

Bennett Cole was born Friday, March 2nd weighing 6 lbs and 6 oz and 21 in long. God has blessed us greatly his big sister was around 4-weeks early and so was Bennett but both have been perfectly healthy babies. I guess Mom just grows them quicker than most. ha

Big sister still doesn't know what to think about baby Bennett she asks him to play with her all the time but he just sleeps. She gets excited when he opens his eyes but other than that she's too busy to notice what he does. We are praying baby Bennett is a calm easy going child as big sister is active enough for both of them.

I'll be posting more great recipes in the near future but right now I'm spending all my time giving hugs and kisses.

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