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

Ingredients:
    •    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)
    •   
Directions:
    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

Ingredients:
    •    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

Directions:
    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!

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!

Easy Beef Stew

I have been wanting beef stew for a while now. I use to make it with a roux or package mix and I didn't figure that I could come close gluten free so I have been afraid to try. Well after craving it for days I worked on coming up with a gluten free beef stew recipe.

It was very good it would have been better with onions but Honey is allergic to onions so this had to do.

Slow Cooker Beef Stew

Ingredients:
    •    2 lbs beef stew meat
    •    salt and pepper
    •    3 tablespoons vegetable oil
    •    1/3 cup  gf all-purpose flour
    •    5 potatoes, peeled and chopped
    •    4 carrots, peeled and chopped
    •    4 cups beef broth
    •    2 packets brown gravy mix
    •    2 TBLS tomato paste

Instructions:
    1.    In a large bowl, generously salt and pepper meat and stir with flour until meat is coated.
    2.    Heat oil in a large skillet and brown meat.
    3.    In the slow cooker crock, place potatoes on bottom, top with carrots, celery, browned meat, then onions on top.
    4.    In another bowl combine gravy packets and tomato paste with beef broth. Pour mixture into crock.
    5.    Cook on low for 7 to 8 hours, stirring once in the last hour.


If you cook this on your stove top as I did watch it closely I had to add water during the cooking.

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

Creole Smothered Steak

I wanted chicken in rice but when I didn't have the chicken I needed I decided to settle for something else. To be honest I was too lazy to get ready and go out in the cold to buy a pack of chicken. Now I'm so glad I was lazy because it was wonderful. I stole this recipe from Mary at Deep South Dish and tweaked it to make it gluten free and oh my if Mary's is any better than this my heart couldn't stand it. It reminded me of tomato gravy with meat in it! Ummm

Here's my gluten free version of Mary's Creole Smothered Steak

Creole Smothered Steak


6 cube steaks or tenderized round steak
Worcestershire sauce a generous sprinkle all over, optional
1/2 cup of all purpose gluten free
generous amount of pepper, or to taste
1 teaspoon of seasoning salt
2- 3 tablespoons of canola oil
1 can of Coca-Cola Classic
1 tablespoon of tomato paste
1 tablespoon of ham bouillon granules
1/2 teaspoon of dried thyme, crushed
1/2 teaspoon of dried rosemary, crushed
1/4 to 1/2 teaspoon of Cajun seasoning, or to taste
1 (14.5 ounce) can of diced tomatoes


Pour Worcestershire sauce on tenderized round steak and let sit for 20 minutes. Mix the flour, seasoned salt, and pepper. Heat 2 tablespoons of oil in a heavy bottomed, lidded skillet over medium high heat. You'll need that lid here in a bit. Drain the steaks and dredge then lightly in the flour mixture, cooking them in the hot oil, 2 or 3 at a time, without crowding them, until browned, about 3 minutes per side. Set aside.


In that same skillet pour in the cola and turn skillet up to high. Add the tomato paste, beef base or bouillon, thyme, rosemary and Cajun seasoning, stirring until blended in. Add the diced tomatoes, bring back up to a boil, reduce heat to medium and allow to simmer until reduced slightly.


Reduce heat to a low simmer and return the steaks to the skillet one at a time, turning to coat both sides and stacking to the side until all steaks have been coated. Spread them out, cover and cook over medium low for 1-1/2 hours or until tender, occasionally shaking the skillet to prevent the steaks from sticking. Do not allow the sauce to boil! You only want it on a very low simmer.

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