Cheesy Broccoli Bacon Bake

Apr 04
Posted by: Under: Gluten Free Main Meals, Gluten Free Main Meals with Pork, Recipes

Comfort food to the extreme! The recipe is all my favorites: cheddar, potatoes, bacon, broccoli.  Tossed together in a creamy sauce and topped with more cheese.  Yum!

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Cheesy Broccoli Bacon Bake

Yield: 6 servings

Cheesy Broccoli Bacon Bake

Ingredients

  • 1/2 lb bacon
  • 1/2 onion, chopped
  • 1/2 head broccoli florets
  • 4 med potatoes, cubed
  • 1/2 cup chicken broth
  • Blend 2 Tbsp corn starch, 4 Tbsp water. Shake.
  • 4oz cream cheese
  • 1 cup shredded cheddar cheese
  • salt & pepper

Instructions

  1. Fry bacon in large skillet until crispy. Remove bacon from pan. Crumble.
  2. Add chopped onion and fry in bacon grease until light brown.
  3. Add bacon back to pan, with the cream cheese, Stir to combine.
  4. Add chicken broth & potatoes, salt & pepper. Stir to combine.
  5. Cover and simmer 5 minutes. Add broccoli.
  6. Cover and simmer again until potatoes are soft (approx 5 more min).
  7. Remove from heat, add cheddar cheese. Stir to combine.
  8. Put it all in a casserole dish and heat through in 350 oven for 30 minutes.
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Showing-off Potato Salad

Aug 04
Posted by: Under: Gluten Free Side dishes, Recipes

You know those times when you have to bring something along to a BBQ or Pot Luck?  Well, M. Cook, you’re not the only one who all of the sudden becomes the gourmet chef.  How could I possibly bring my 5-ingredient-wonder to a food fest, when my personal character is being judged on such?  THIS is the real deal, my friends: It is waiting to be the show off of the table.

Have I mentioned that this baby also tastes divine?

I give you, The Showing-Off Potato Salad (I made that up – do you like it? )

Ingredients:

  • 8 small sweet gherkins
  • 6 potatoes, peeled, cubed, and boiled until just cooked
  • 4 eggs, boiled and peeled
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 1 stalk celery

Dressing:

  • 1.5 c mayonnaise (the real stuff, people, none of this ‘Salad Dressing’ nonsense)
  • 3 Tbsp sugar
  • 3 Tbsp cider vinegar
  • 3 Tbsp gherkins pickle juice
  • 2 Tbsp milk
  • 1 Tbsp celery seed
  • 1/2 tsp garlic salt

Instructions:

1.  Take an hour or two cutting that HUGE list of ingredients into tiny bits so it looks pretty.  Or you could use one of those cool manual chopper thingy’s.  (I’d totally be willing to review a chopper thingy.  Just sayin’.)

2.  Stir up the salad dressing.

3.  Toss together (be sure to bring some cute little red bits to the surface so it looks oh-so-pretty)

NOTE:  for the love of all things good – don’t smother it in paprika like your mama used to do!

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Roasted Greek Potatoes (Lemony!!)

Jul 20
Posted by: Under: Gluten Free Side dishes, Recipes

Greek food – its my new thing!  I was worried about Greek potatoes because I had assumed it would take a ton of olive oil, but these are not bad at all.  We served a family of 5 with only 1/4 cup of EVOO.

And they were absolutely DIVINE!!  All the credit on this one goes to my hubby who did the cooking last night!

(c) House and Home Magazine.

  • 1/2 cup fresh lemon juice
  • 1/4 cup water
  • 1/4 cup olive oil (3 tbsp set aside)
  • 4 cloves garlic, minced
  • 1-1/2 tsp dried oregano, preferably Greek or 3 tbsp fresh
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 lbs potatoes, peeled (about 5 medium) or 1 pkg new potatoes
  • 1 onion, thinly sliced
  1. In large bowl, whisk together lemon juice, water, 3 tbsp oil, garlic, oregano, salt and pepper.
  2. Slice potatoes lengthwise into thick wedges (or cut baby potatoes into halves so they soak up juices). Add to bowl and toss with lemon mixture and onions.
  3. If barbecuing, make a packet, using two 18” heavy-duty foil squares, inserting the potatoes inside before sealing. Slide packet onto grill. Close lid. Temperature should not exceed 350ºF for 50 minutes to 1 hour. Potatoes must be very tender and most of liquid will be absorbed.
  4. If roasting, use a roasting pan in oven set at 350ºF for 50 minutes to 1 hour.
  5. Let stand for 5 minutes before transferring to a serving dish.

Its kinda easy to tell I didn’t write that one – what with instructions like  the dimensions of tin foil, it just has to be a real cook’s recipe.

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Thai Inspired Potato Wedges

May 01
Posted by: Under: Gluten Free Side dishes

Have you caught on yet to my love affair with Thai ClubHouse seasoning?  Subtlety has never been my strong suit.  :)

  • 1 Tbsp Thai CH All in One Seasoning
  • 1 egg white, beaten (1/8 cup egg whites)
  • 1 tsp Extra Virgin Olive Oil
  • 4 baking potatoes, halved lengthwise, and cut into 4 wedges, for a total of 8 wedges per potato.

Directions:

  1. Preheat oven to 400°F, spray baking sheet with cooking spray.473
  2. place all ingredients into large resealable bag, except potatoes, and smoosh. (yes, that IS the technical term!)
  3. Toss potatoes in, give a shake, and pour onto baking sheet in single layer.
  4. Heat 20 minutes each side or until toasty brown.

Serving Size:  8 wedges (1 med. potato)
WW points:     2pts

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Hot & Hearty Stew

Nov 18
Posted by: Under: Gluten Free Main Meals

As far as I can tell, this would have to be eaten in moderation since I use regular stewing beef.  If you used a leaner cut (sirloin?) this would be a very healthy meal.

Toss in the frying pan to sear:

  • 1lb stewing meat cut into bite size pieces

Toss into Crockpot/ Slow Cooker:

  • 3-4 potatoes, cut into chunks,
  • 4 carrots, cut into chunks,
  • 1 onion, cut into chunks
  • 2 cups frozen peas
  • 2 cups hot water
  • 2 tablespoons beef bouillon
  • 2 bay leaves
  • (dash worcestershire if you happen to be in the states)
  • 3 Tablespoons onion soup mix, 1 tablespoon soy sauce (only a few are GF!)
  • 1/2 cup ketchup
  1. Sear meat for 3-4 minutes over med-high heat, stirring continuously.
  2. Put into slow cooker with other ingredients.
  3. Turn on medium for 4 hours or low for 6 hours.
  4. Mix together 2 Tablespoons corn starch, and 4 tablespoons COLD water.  Pour into stew while stirring to thicken.  Remove from heat.
  5. Enjoy with a GF English Muffin (from the freezer), fresh bread or for a treat – Baking Powder Biscuits.
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Cheese, Please!

Aug 28
Posted by: Under: Gluten Free Appetizers, Gluten Free Side dishes, Other Recipes

I am loving cheese. It has been a yummy addition to our diet in more and more ways.

*  cheese curds melted on fries (poutine)

*  grated parmesan on caesar salad

*  feta cheese crumbled on top of salad

*  cheese sticks for snack time

*  Babybel cheese for snack time too  this is a processed Swiss cheese – sort of creamy – and it comes in little circles which is somehow very fascinating to my girls.  :)

*  melted cheddar on rice cakes

*  cream cheese on rice crackers, topped with pickle slices

* Cheez Whiz on baked potatoes as a topping

Have you tried these?  Do you have other suggestions for our repertoire of cheesy foods?

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