Yellow Squash Casserole

2 pounds of yellow squash (about 5 medium sized tender crookneck squash) sliced into thin chunks
1/2 large onion, chopped
1 sleeve of Ritz Crackers (about 35 crackers), crushed
1 cup cheddar cheese (more if you like)
2 eggs
3/4 cups milk
1/2 cup butter, melted
salt and pepper, to taste

Preheat oven to 400 degrees F.

In a large bowl, microwave squash and onion for about 2 1/2 to 3 minutes, until vegetables are well heated and slightly soft. Set aside.

In medium bowl, combine crushed cracker crumbs and cheese.

Fold in half of the cracker and cheese mixture to the squash.

In a small bowl, whisk together egg and milk, then add to squash mixture.

Melt 1/2 cup of butter. Add half the melted butter to the squash mixture.
Season with salt and pepper.

Spread squash mixture into 9 x 13″ baking dish. Top with remaining cracker mixture and pour remaining butter over top of dish. Dot top with a little extra margarine if you like.

Bake at 400 degrees F for 25-30 minutes until lightly brown.

Add ins: Chopped green tomatoes and/or diced peppers

Squash Croquettes (or patties)

2 cups yellow squash, finely chopped
1 cup onion, finely diced
1 large egg, beaten
3 teaspoons or so of parsley
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
1/2 cup plus 1 Tablespoon plain flour
oil for frying

In large bowl, combine squash, onion, egg, parsley, salt and pepper. Mix well. Stir in flour.

In a skillet on the stove, heat about 1/2 inch oil or medium high heat. When oil has heated drop batter by the tablespoon into the oil. cook about 3 minutes per side or until golden brown, turning once.
Drain on paper towels.

My tip, add in a little chopped green tomato. Add a bit of paprika to help the browning process.

Okra Patties

1.5 pound fresh sliced okra or 1 24-oz bag frozen cut okra
one cup chopped onion
salt and pepper to taste
2 large eggs
1/2 cup water
1 teaspoon baking powder
pinch garlic powder
1/2 cup flour
1/2 cup cornmeal
1 teaspoon paprika
Red pepper flakes- optional

Combine okra, onion, all spices, water and egg. mix well.

In a separate bowl mix flour, baking powder, and cornmeal.
Add this to the okra mixture and mix all together well.

Drop about 1/4 cup portions into about 1/2 hot oil in frying pan. Fry over medium heat until well browned on both sides. Take up on paper towels

(My tip: replace a bit of the okra with diced green tomatoes)

Chile Chicken Smothered Burritos

Sauce:
2 tablespoons vegetable oil
3 tablespoons flour
1 cup chicken broth
1 14-oz. can green enchilada sauce
1 teaspoon cumin
1/4 teaspoon salt, pepper to taste
Filling:
3 cups shredded chicken (from a rotisserie chicken or boil and bone your own)
1 4-oz can mild green diced chilie peppers, drained 
1/2 cup sour cream
1 cup shredded monterey jack cheese
salt and pepper to taste
Other:
6 10-inch flour tortillas
2 cups shredded cheese (sharp cheddar mixed with monterey jack works great)
1/4 cup finely sliced green onions

(And: any toppings you want like sour cream, salsa, guacamole, hot sauce...)

Let's make the sauce first:
Heat the oil in a medium sized saucepan over low heat. Whisk in the flour and stir constantly until the mixture is light golden brown. Whisk in chicken froth, enchilada sauce, cumin, salt and pepper. Increase heat to medium-high and bring to a boil. Then reduce heat enough to maintain a low simmer and whisk until thickened. Set aside

Now the Filling:
Combine chicken, sour cream, drained diced green chilies, and 1 cup monterey jack cheese. Add salt and pepper.

Preheat oven to 350. Coat a 9 x 13 inch casserole dish with non stick cooking spray.

Now Let's Roll:
Place the stack of 6 tortillas between 2 paper towels and heat in the microwave to soften for 20-30 seconds.

Divide the filling into 6 parts, place in the middle of each tortilla and spread slightly to form an oblong in the middle. Fold edges inward over the top of filling and roll up. Place seam side down in the casserole dish. Spoon the sauce over the top of burritos and cover with foil.

Bake for 20 minutes in preheated oven. Remove foil and sprinkle cheese over top. Return to oven and bake about 10 minutes till cheese is melted and sauce is bubbly.

Sprinkle with the green onions and serve with your choice of toppings.

Gluten Free Option: Use arrowroot or xantham to thicken sauce and use gf corn tortillas, to make enchiladas instead of burritos.

Creamy Tuscan Garlic Chicken

1 and 1/2 pounds boneless, skinless chicken breasts, thinly sliced.
2 tablespoons olive oil
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup shredded parmesan cheese
1 cup spinach, chopped
1/2 cup sun dried tomatoes

In a large skillet, add olive oil and cook the chicken on medium-high for 3-5 minutes on each side or until brown on each side and no longer pink in the center.
Remove chicken and set aside on a plate.

To the skillet, add the heavy cream, chicken broth, seasonings, and parmesan cheese. Whisk over medium heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer just until the spinach starts to wilt. Add the chicken back to the pan, mix well, and serve over pasta, if desired.

Hawaiian Chops (thanks Shanna!)

Pork Chops
Can of Sliced Pineapple
Soy Sauce
Brown Sugar
Ginger
butter slices


Spray a pan with sides with Pam and lay chops down flat. Put a dab of butter on each one. set aside.

In a bowl, combine some soy sauce, brown sugar, a little ginger, and a little of the pineapple juice or syrup from the can of pineapples. Mix well. You may want to heat this mixture a little to melt the sugar.

Pour the mixture over chops. Put pineapple rings on top of chops. Cook (she doesn't say how long, but cook until meat is done, prolly about 40 minutes or so).

Taco Casserole -- Family Fave and Super Easy

1 7-ounce bag Nacho Cheese Doritos, crushed
1 lb ground hamburger, browned
1 pkg Taco Seasoning, mixed with meat according to package directions
(Or you can season meat with salsa, coriander, garlic and cilantro)
1 8-oz package Shredded Cheddar Cheese
1 8-oz package Shredded Mozzarella cheese
Shredded lettuce
Sliced tomatoes

Preheat to 350
In a lightly greased or sprayed 9 x 13 pan (or the next size larger) layer ingredients as listed:
Crushed Chips, Seasoned Meat, 2/3 of both Cheeses, Lettuce, Tomato, and then the remaining Cheese.
Bake for about 15 minutes.

No-Bake Chocolate, P-nut Butter, Oatmeal Cookies

1¾ cups granulated sugar
½ cup milk
8 tablespoons butter, cut into large pieces
3 tablespoons unsweetened cocoa powder
½ cup creamy peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups quick-cook oats

Add sugar, milk, butter, and cocoa powder to a medium heavy-bottomed saucepan over medium-high heat. Bring to a boil for about three minutes. Remove from heat and stir in peanut butter, vanilla, salt and oats. Drop large scoops of no bake cookies onto parchment paper. Allow to dry for about 10-15 minutes until the no bake cookies have become firm.

Sweet n Salty Coconut Chicken

4 cups Honey Nut Chex cereal, coarsely crushed
2 cups shredded coconut, unsweetened
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 eggs
1 & 1/2lb uncooked chicken breast tenders (not breaded)

Heat oven to 425°F.

Generously spray large cookie sheet with cooking spray, or grease lightly.

In shallow bowl, mix cereal, coconut, salt and pepper. In another shallow bowl, beat eggs.
Coat 1 chicken tender at a time with coconut mixture, then eggs, then again with coconut mixture; place on cookie sheet. Repeat to use up chicken.

Bake about 20 minutes or until chicken is golden on outsides and no longer pink in center.
Take up on paper towel lined plate.

*Alternately, use plain rice chex cereal and sweetened coconut*

Corned Beef Goulash

3 cups uncooked elbow macaroni
1 tablespoon olive oil
1 onion, finely chopped   2 cloves garlic, minced
1 small green bell pepper, finely chopped
1 (12 ounce) can corned beef
1 (10.75 ounce) can condensed tomato soup
1/3 cup ketchup salt and ground black pepper to taste
1 cup freshly shredded Parmesan cheese


 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until the onion is soft, about 5 minutes; stir in the green pepper, and cook until tender, about 8 more minutes. Mash the corned beef into the pot, and simmer until hot. Mix in the tomato soup, ketchup, cooked macaroni, salt and black pepper; stir to combine, and bring the mixture to a simmer over medium-low heat. Sprinkle the Parmesan cheese on top, and serve.

(May sub Cream of Mushroom for the tomato soup)

Grands-style Biscuits, Gluten Free

2 sticks butter or non dairy margarine, cut into 1/2 inch cubes and frozen
2 1/4 c (9oz or 255 g) Better Batter Gluten Free Flour, plus extra flour for rolling/shaping.
2 tsp baking powder
2 tsp salt
1 c plain yogurt, sour cream, or dairy free sub
1 large egg
1egg + 2 tbsp water, whisked together for egg wash.

Heat oven to 400 degrees. Prepare a rolling surface and rolling pin with a little bit of Better Batter flour and set aside.

Prepare butter or non dairy margarine by cubing into 1/2 inch cubes and freezing, while you whisk together the other ingredients.

In a mixing bowl, combine Better Batter flour, baking powder, and salt, until well combined. Set aside.

In a separate bowl, whisk together the yogurt, sour cream or dairy free substitute and 1 large egg, until evenly combined. Set aside.

Remove butter or non dairy margarine from the freezer and working quickly, cut it into the flour mixture in the bowl, until you have lumps the size of marbles (about 1/4 inch in size). I find the most effective way to do this is to use a kitchenaid mixer and pulse it on low speed several times, or until the butter particles begin to break up and smash a little.

Add the yogurt/egg mixture all at once, stirring quickly to combine – the mixture will look dry and shaggy, and be pretty sticky. Work together just until all the ingredients clump together.

Lightly flour a nonstick rolling surface, using about 1/4 c of flour. Turn the sticky biscuit mass out onto the rolling surface and dust with a bit of additional flour, about 1-2 tbsp or so. Working quickly, using your hands, pat the dough into a rough rectangle about 1/2 inch thick.

Using your hands or a spatula, fold the dough into thirds, as if you were folding a letter. Take your rolling pin and roll the dough out to 1/2 inch thick again.

Fold the dough again as if folding a letter and roll out again to 1/2 inch thick.

Fold the dough one last time as if folding a letter. You will now need to decide how thick you want your biscuits to be (see below):

OLD FASHIONED GRANDS
Roll the dough out one last time to 3/4 inch thick. Using a 4 inch biscuit cutter, cut biscuits from the rolled out dough. For best results you will need to use a very sharp cutter – the sharper the blade the higher the rise of the final biscuits!. DO NOT TWIST THE CUTTER, but rather press straight down and lift straight up for best results. Push the dough out of the cutter and place the finished biscuit on the baking sheet. Repeat, cutting as closely as possible to prevent excessive scraps. Gather remaining scraps together and press together to make one or two final biscuits – these will not rise in the same way or have the same layers as the original biscuits. Brush the top of the biscuits with the egg wash, and bake for 20-25 minutes or until golden brown, puffed, and flaky. Remove from the oven and serve either warm or at room temperature.

GRANDS JUNIORS
Roll the dough out one last time to 1/2 inch thick. Using a 3 inch biscuit cutter, cut biscuits from the rolled out dough. For best results you will need to use a very sharp cutter – the sharper the blade the higher the rise of the final biscuits!. DO NOT TWIST THE CUTTER, but rather press straight down and lift straight up for best results. Push the dough out of the cutter and place the finished biscuit on the baking sheet. Repeat, cutting as closely as possible to prevent excessive scraps. Gather remaining scraps together and press together to make one or two final biscuits – these will not rise in the same way or have the same layers as the original biscuits. Brush the top of the biscuits with the egg wash, and bake for 15-20 minutes or until golden brown, puffed, and flaky. Remove from the oven and serve either warm or at room temperature.

Gluten Free - Graham Crackers

2 cups all purpose gluten free flour (I used Better Batter or Cup4Cup)
1 teaspoon xanthan gum (omit if your flour already contains it)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/3 cup firmly packed light brown sugar
6 tablespoons nonhydrogenated vegetable shortening
2 tablespoons honey
2 tablespoons  molasses
1/2 teaspoon pure vanilla extract
1 egg, large at room temperature, slightly beaten
2 to 4 tablespoons milk, at room temperature

Topping, if desired
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon (Mix and sprinkle on pre-baked crackers)

Preheat your oven to 325°F. Line baking sheets with parchment paper and set aside.

Prepare and shape the dough. In a large bowl, place the flour, baking soda, baking powder, salt, cinnamon and granulated sugar, whisk to combine. Add the brown sugar and whisk again, working out any lumps.

Create a well in the center of the dry ingredients and add the shortening, honey, molasses, vanilla, egg and 2 tablespoons of the milk, mixing to combine after each addition. Knead the dough together with your hands, adding more milk 1 teaspoonful at a time as necessary to help bring the dough together.

Transfer the dough to a lightly floured sheet of parchment paper and, sprinkling lightly with flour as necessary to prevent sticking, roll out the dough until it is about 1/4-inch thick. Cut into 2 x 4-inch rectangles (or use a 2 x 4-inch rectangular cutter to cut out shapes) and place them about 1-inch apart from one another on the prepared baking sheets. Gather and re-roll the scraps to cut out more crackers until you’ve used up the dough. Sprinkle with topping if desired.

Place the baking sheets, one at a time, in the center of the preheated oven and bake until the crackers are golden brown all over and dry and firm to the touch, about 15 minutes. Remove from the oven and allow to cool completely on the baking sheets. They will get crispier as they cool. Store in a sealed glass container at room temp for 5 days. For longer storage, seal them in a freezer-safe wrap or bag and freeze. Defrost at room temp.

GF Cassava Flour Tortillas

1 cup cassava flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cream of tartar
2 tbsp palm shortening (or ghee, lard or oil)
2/3 cup warm water

*Add the first four dry ingredients to a large bowl and mix together.

*Add the palm shortening and knead into the dry ingredients for a minute. The mixture will be dry and crumbly.

*Add the warm water and knead together for 2-3 minutes. At first the dough will be sticky, but as the flour absorbs the water it will become dryer and more pliable.

*When you have a mound of dough, roll it into a log shape in the bowl (like a tube of cookie dough). Then, slice it into 6 pieces. Take each piece and roll into a ball.

*If you have a tortilla press, take each ball of dough, place it between two pieces of parchment paper and press into a flat tortilla. Without a tortilla press, take each ball of dough between two pieces of parchment paper and roll out into an approximate 6-inch circle.

*Heat a pan or flat griddle on medium-high heat. As the dry pan heats up, place one tortilla in the pan and cook for approximately one minute. Flip and cook the other side for an additional minute. Continue cooking all tortillas and transfer to a plate with a paper towel.

Eat immediately or freeze in batches for future use.

Cream Cheese, Chicken and Spinach Taquitos

3 cups cooked shredded chicken
6 ounces ounces cream cheese, softened
⅓ cups sour cream
½ cups salsa
1½ cups colby jack cheese
1½ cups chopped baby spinach, stems removed
12 6 inch corn tortillas
vegetable or canola oil, for frying


Heat ½" oil in a sauce pan on medium heat.

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.

Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.

Repeat until all the tortillas are filled, rolled and fried.

Set on paper towels to drain. Serve warm and ENJOY!

Crack Chicken

1 c. all-purpose flour
2 lb. chicken tenders
2 c. panko breadcrumbs
3 large Eggs, beaten
kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 2 limes
1 tsp. garlic powder
Ranch dressing, for serving (optional)

Preheat oven to 425 degrees F. In a large resealable Ziploc bag, combine flour and chicken. Shake until fully coated.

Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip chicken in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.

Bake until golden and crispy, 20 to 25 minutes.

Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
Coat baked chicken in sauce and serve with ranch, if desired.

Filipino Corned Beef Hash Over Rice

12 ounces of libby's canned corned beef
2 -3 teaspoons vegetable oil
4 garlic cloves, minced (to taste)
1 small onion, sliced into rings (to taste)
1 medium potato, cut into cubes
2 roma tomatoes, diced (to taste)
1⁄4 cup water
1 cup of freshly cooked jasmine rice

Place corned beef in a small bowl, pull it apart with a fork, and set aside.

In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper.
Add garlic, sauté for about 30 seconds.
Add onion rings and sauté for a minute.
Add the tomatoes and sauté for a minute.
Throw in the corned beef and sauté with the other ingredients for 2 minutes.
Season with salt and pepper to taste.

Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist.
Serve over white rice.

Chicken Spaghetti (family fave)

1 rotisserie chicken, deboned
1 package of spaghetti 12 oz.
1 block (1 lb) of Velveeta
1 can cream of mushroom soup
2 cans mild Ro-Tel tomatoes with green chilies--drained
½ teaspoon garlic powder
med diced onion
Salt and pepper to taste, Italian seasoning
shredded mozzerella cheese (for topping)

Bring a pot of water to boil, add pasta

While the pasta is cooking, debone chicken and cut Velveeta cheese block into cubes
Strain pasta when it’s finished, and add chicken, Velveeta, cream of mushroom soup, rotel, onion, and spices

Cook the pasta mixture over medium low until cheese is melted and ingredients are incorporated.
Put pasta mixture into a 9x12 or 11x14 pan sprayed with pam, top with shredded cheese, and bake in a preheated oven at 375º for 20 minutes, or until the top gets golden brown and crispy.

Chex Chicken (Uses the cereal for the crust)

Four to six chicken thighs
Flour (enough to coat chicken pieces)
3 eggs and 1/4 milk, whisked together
Crushed rice or corn chex, seasoned to taste.

Skin chicken. Coat each piece one at a time in flour, then egg wash, then roll in crushed cereal.
Place on baking sheet that has been greased lightly or sprayed with non stick cooking spray. Make sure sides are not touching, so you will need a large cookie sheet or baking pan.

Bake in a preheated 375 degree oven for 35-40 minutes. Turn gently halfway through cooking time.

Breakfast Pizza

1 lb. frozen shredded hash browns, defrosted
6 large eggs
2 c. shredded Cheddar
salt n pepper
Cooking spray, for pan
6 strips bacon
Chopped fresh chives, for garnish

Preheat oven to 400 degrees F. In a large mixing bowl, combine hash browns, 2 eggs, and 1/2 cup cheddar and season with salt and pepper.

Spray a baking sheet or pizza pan with cooking spray and add hash brown mixture. Using your hands, pat mixture into a circular crust.
Bake until golden, 20 minutes.

Meanwhile, in a large skillet over medium heat, cook bacon until crispy, 6 minutes per side. Transfer to a paper towel-lined plate. Drain, then crumble.

Top baked crust with remaining 1 1/2 cups cheese and crack remaining 4 eggs on top. Scatter with crumbled bacon and season all over with salt and pepper.

Bake until egg whites are set but yolks are runny, 15 minutes. (If you prefer a less runny yolk, bake 18 to 20 minutes.)
Garnish with chives, slice, and serve.

Gluten Free Breakfast Gravy

2 uncooked breakfast sausages
1 small or 1/2 medium onion, chopped
2 cloves garlic, minced
1 1/2 packed tablespoons chopped sage
Pinch sea salt
1 tablespoon freshly ground pepper
Dash ground or freshly grated nutmeg
3 tablespoons ghee
1 cup unsweetened almond milk
1 tablespoon arrowroot starch

Heat skillet over medium heat. Break apart sausages and brown in pan. Add onions and sauté until translucent. Add garlic and sage and stir to combine. Season with salt, pepper, and nutmeg, then stir in ghee. Let cook 1 minute.

In a small bowl, whisk together almond milk and arrowroot starch. Pour over sausage mixture, stir, and let cook 5 minutes to thicken. Check for seasoning.

(Gluten Free and Paleo)
Great with the gluten free biscuits I have posted!