impossible quiche using Gluten Free Bisquick

two different versions of GF impossible quiche below     :

1 cup shredded Swiss Cheese or mild Cheddar (I used a mexican blend)
1/4 cup finely chopped onion
2 cups milk (I used almond milk)
1/2 cup GF Bisquick or regular Bisquick
4 eggs
1/4 t.  salt
3 or 4 drops of hot pepper sauce (optional)
Paprika (if desired)
You can add cooked ham or bacon too if you eat meat.(canned salmon can be used as well if you like)

Preheat oven to 350..  Lightly butter 9" pie plate.  Distribute bacon or ham if using, cheese, and onion evenly on bottom.  In blender beat milk, Bisquick, eggs, salt, and hot pepper sauce for 1 minute until frothy.

Pour over bacon mixture in pie plate.  Sprinkle lightly with paprika.  Bake 50 to 55 minutes until golden brown and knife comes out clean.  Let stand 5 minutes before serving.,

Below is an alternative---grease the pan, lined the bottom with chopped onion, bell pepper, salmon pieces (from a can), cheddar cheese and a bit of cottage cheese.  Mix 6 eggs, 1 cup of milk,1/3 up to 1/2 cup Bisquick,and pour over and bake like above. 

ps--you can also slice tomatoes and place on the top and bake them with the quiche

This recipe below is also good https://nannykimsrecipes.blogspot.com/2021/05/quiche-gftuna.html

Butternut squash pasta sauce

I had to make this after finding a similar sauce at the store. We love this so much. It was yummy

Pasta of your choice
2 small butternut squash (mine were were each about 3 or 4 inches by 7 inches)
12 ounce tomato paste (this is not the real small can but the larger one)
water
1/2 jar of roasted red bell peppers (not sure how many ounces was in the jar)
agave nectar (to taste--I probably used a teaspoon or 2 or 3)
butter (1 tablespoon)
1/2 to 3/4 of a stalk of celery chopped tiny
1/2 a small onion chopped tiny
4-5 garlic cloves (fresh and sliced up)
sea salt
Black pepper
olive oil
ingredients for the sundried tomato/garlic/tofu dish if serving it with the pasta sauce-we love it together
 --here is the link http://nannykimsrecipes.blogspot.com/2013/02/sun-dried-tomatoesgarlictofu-on-pasta.html

Preheat oven to 400. Remove skin from squash and remove seeds and chop in inch cubes or similar size. Place in a jelly roll pan or cookie sheet and spritz with olive oil. Add some salt and pepper.   Roast in the oven turning occasionally for about 25 minutes or until tender (they will have a nice golden color).

Meanwhile place some olive oil  in a non-stick skillet I(I use my ceramic skillet). Place celery and onion in it and saute until they start to get nice and tender--5 minutes or more. Add the roasted red bell peppers and slice them further into smaller pieces. Add the garlic and continue cooking for a few minutes until the garlic starts to get tender. Add the cooked squash and chop it up into smaller sizes. Add some sea salt and black pepper. Add the tomato paste. Then I used the empty tomato paste can and filled it with water several times until it got to a nice consistency--I may have used 4-5 cans full---just add one at a time and stir until it looks right. Add the agave nectar. Then cover after stirring and let it simmer on a low setting, stirring occasionally for 20 or 25 minutes.

This is great served on pasta with the sundried tomatoes, garlic, tofu dish here
Serve over your favorite pasta--we like the spiral kind with this.

chickpea/garlic/olive/salad

Tasty and easy and nice combination of flavors

INGREDIENTS

from HTTP://THEWIMPYVEGETARIAN.COM/2012/08/CHICKPEAS-GARLIC-AND-OLIVES/#

• 2 cups cooked chickpeas (or one 15-ounce can)
• 1/3 cup sliced green olives
• 1 – 2 teaspoons minced garlic (I’ve even gone as high as 1 tablespoon)
• 1/4 cup coarsely grated parmesan cheese (asiago cheese works great too)
• 1 1/2 tablespoons freshly squeezed lemon juice (to taste)
• 2 – 3 tablespoons olive oil (to taste) I could do less
• pinch salt and pepper
• 4 large basil leaves, chiffonade (I didn't have fresh so used a bail pesto and dried basil I had on hand)

INSTRUCTIONS

In a medium bowl, combine all of the ingredients. Adjust for seasoning, and let sit for at least 30 minutes to allow the flavors to be absorbed by the chickpeas.

Cake in a mug/ then dump it out

This is the best chocolate gluten free cake in a mug I have tried--really good

This is very good and far surpasses mug cakes I have tried. It makes two servings and is done in 30 sec or less.  The link is here  http://www.pbs.org/food/fresh-tastes/microwave-chocolate-cake/  Actually if you do it 28 seconds or 27 sec it comes out with a creamy chocolate on top when you dump it out. You need to dump it immediately. The picture above was my first try at 30 sec.....I have a high powered microwave and it is better at 27 or 28.  Although the oil called for is for greasing your 2 mugs, one time I accidentally put an entire Tablespoon of olive oil in the batter itself (it actually calls for a TEASPOON of oil for greasing the mug and no added oil for the batter. When I did it this way with the oil in the batter I nuked each mug 24 seconds and it was splendid!

However I am copying it and tell what else I did:

Ingredients

• 1 egg - beaten
• 1/2 tsp vanilla extract (optional) I did forget this and it still was great!
• 1 tbsp heavy cream (I used almond milk since I don't have cream on hand)
• 2 tbsp cocoa powder
• 2 tablespoons sugar
• 1/4 tsp baking powder
• 1 tsp oil (I also sprayed the mugs with pam) .--Oil is for the mug lining (see paragraph above for other options)

Directions

1. Split the oil between two tall mugs with vertical walls, and then use your finger to spread it evenly up the sides, drain any excess oil. The mugs must be very well oiled or the cake will stick when you try and unmold it.
2. Add the sugar to a small bowl, and then sift in the coco powder (a tea strainer works great for this). Add the heavy cream, egg and optional vanilla and whisk until there are no lumps. Sprinkle the baking powder on top and quickly mix together.
3. Split the batter between the mugs and firmly tap the mugs on a towel-lined countertop to release any large air bubbles. Microwave one cake at a time.
4. Since you don’t want to start and stop the microwave a bunch of times, set it for about 28- 30 seconds, and closely watch the cake. It’s done when the cake rises about half-way up to sides of the mug (about 18 seconds in a 1000 watt microwave). The difference between a tender fluffy cake draped in velvety chocolate sauce and a chewy hockey puck is a few seconds, so you'll need to experiment to see what works best for your microwave.
5. Because the mug retains heat, it will continue cooking until you unmold it, so have a plate ready and unmold the cake as soon as it comes out of the microwave.

NOTE:  For a similar recipe that makes a whole little pan full (8 by 3) there is a quickie recipe here that takes about 20 minutes.


Here below is a really good one too that uses oat flour and is really yummy!:
https://nannykimsrecipes.blogspot.com/2019/09/gf-chocolate-mug-cag.html

Ingredients:

2 tblsp GF oat flour
3 tblsp cocoa powder
2 tblsp maple syrup
1 tblsp peanut butter
3 tblsp almond milk (or whatever) I used vanilla almond milk
1/4 teaspoon baking powder

chocolate chips (optional) sprinkle on top at end

How to:

grease mug, then add all ingredients except for choc chips. Microwave for 50 seconds (or whatever works in your microwave). Sprinkle with the chips---and let melt a bit and eat!

Note to self I used my English blue willow mug

Sun dried tomatoes/garlic/tofu on pasta

This is a new favorite for us! We all love it! tasty and easy

Tofu (as much as you desire) cut into small squares or whatever
sun dried tomatoes packed in oil (as much as you want and with the oil)
Garlic (as much as you want---sliced)
oregano/ and OR Italian seasoning
salt and pepper
Cook pasta to serve with this

Directions:

Read the note below before you follow these directions.Heat water for pasta. Cook pasta as you do the following. You take the sun dried tomatoes with the oil they are packed in and place them in the iron skillet. Add the tofu and sprinkle with the oregano, Italian seasoning , salt and pepper. Cook on medium high until the tofu starts to brown. When the tofu is mostly brown ... Add the garlic slices cooking until brown.

NOTE--you may want to place the oil from the tomatoes in the pan with the tofu and seasonings apart from the tomatoes and garlic until the tofu is mostly browned and THEN add the tomatoes and garlic---this avoids the tomatoes getting too brown. I did some tomatoes at the same time and added some near the end---we like some crispy and some more moist.

red lentil soup with potatoes,kale, & great spices!

I found this on allrecipes.com and the basic recipe is by /ruth Gooch [found here]and this is really a wonderful tasting soup--so much good flavor here. I use Rapunzel brand vegetable broth and this makes a huge difference--it comes in dry form.  I also added 1/4 tsp of cardamom seed. I used regular potatoes.The spices make this soup sooooooo tasty!!  This is also good with apple, sweet potatoes , and green beans added.


Ingredients:

2 tablespoons unsalted butter(I used olive oil and added butter) 1 large sweet onion, chopped 4 stalks celery, chopped 4 medium red potatoes, chopped 1 carrot, chopped 3 cloves garlic 1/4 teaspoon ground allspice 1/4 teaspoon cumin seeds 1/4 teaspoon cayenne pepper 1/4 teaspoon of cardamom seed (nannykim's addition) salt to taste (nannykim) DIRECTIONS: 1. Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.[and cardamom seed if using] 2. Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder [if using]. Continue cooking about 5 minutes, or to desired thickness.

1/8 teaspoon ground cloves 1 dash pepper 1 quart vegetable broth (I Prefer Rapunzel brand) 1 1/2 cups dry red lentils 2 cups water 1 cup roughly chopped kale 1/4 cup chopped fresh cilantro (I didn't have) 1 teaspoon file powder (I omitted)

lemon braised Chicken tenders and cauliflower (better homes recipe)

This was delicious. It was from Feb 2013 Better Homes and Gardens, but I changed a few things. My version served about 6 while their version about 4.

2 Tbsp olive oil
1 small onion, chopped
1 lb frozen chicken breast tenderloins (8-10 pieces) I used fresh and probably had more pieces!
1/2 cauliflower cut into florets (about 2 cups). I had more (probably 3 cups)
5 cloves of garlic, slivered
1 tsp snipped fresh thyme (I used dried--not sure how much)
1/4 cup lemon juice
3/4 cup reduced sodium chicken broth (I used more--
1 tsp finely shredded lemon peel (I omitted)
2 cups fresh packaged baby spinach (I used some frozen --it is all I had--I used less and it was good)
1/4 cup bias-slice green onion (I didn't have)
1/3 cup pimento -stuffed green olives (or more)
1/3 cup pitted dates, coarsely shopped
1/4 cup pistachio nuts coarsely chopped (I didn't have)
salt and pepper
cooked rice or pasta!!!
parmesan is nice with this too!

I added:
oil packed sun dried tomatoes (as much as you like)
frozen garden peas (almost cooked--about 2/3 cup)


1. Preheat oven 375 F. In a Dutch oven (or very large iron skillet--you will need a cover or foil for the top later when placing on the oven ) heat oil over medium high heat. Add frozen tenders (mine were not frozen and they still came out just fine). Cook 3 to 4 minutes on each side OR until golden brown (they will cook more later in recipe too). Transfer to a plate.

2. To the same Dutch oven add onion and cauliflower. Cook 2 minutes until lightly browned __MINE took longer and I wanted the cauliflower not to be hard. Add sundried tomatoes with some of the oil if using).Add garlic, thyme and 1/4 tsp salt and cracked black  pepper. Cook 30 seconds more.  Add lemon juice. Stir , scraping up brown bits in bottom of pan. Return chicken to Dutch oven.  Add chicken broth and lemon peel (if using peel). If using frozen spinach add at this time. Bring to boiling.  cover and transfer to oven. (cook your peas if using them )

3. Bake ten minutes or LONGER until the chicken is no longer pink (around 170).  Add fresh spinach now if using fresh and green onion. Add mostly cooked peas if using them. Cover and let stand 2 minutes to slightly wilt spinach.

4. In a small bowl combine olives, dates and pistachios. Spoon chicken mixture over rice and top with olive mixture.

Note--they say if you use fresh or thawed chicken to brown it but not to return it to dutch oven in step 2. Proceed as above, baking ten to 12 minutes. Return chicken to dutch oven when you add fresh spinach and green onion. HOWEVER--I followed the regular directions and needed to otherwise my chicken wouldn't be done!  So do what works for you.

gluten free banana oatmeal muffins

Yummy---they stick a bit to the paper if not fully cooled

Banana Oat Muffins

1 1/2 c. Gluten Free Bisquick
1/2 c. Gluten free oats (chopped if not using quick oats)
1 egg
3/4 c. almond milk
1 Tbsp. olive oil
1/4 tsp. baking powder (I just added a bit since there is some in the bisquick-
2 ripe bananas
1/4 a cup OR{ 1/3 c. sugar--depends how sweet you like it}

bit of vanilla (about 1/4 tsp)  and I sprinkled a bit of cinnamon

Mix together all ingredients except the oats with an electric beater. Chop your oats a bit if you don't use quick oats. Stir in oats. Spoon into greased or lined mini cupcake pans. Bake at 375 for 11-17 minutes or until done. Enjoy.

lemon delight (3 ingredients and gluten free!)

This was great and refreshing!! easy (ps--for some reason photobucket resizes the pictures but blogger has them often as big so cuts them up!)

3 large lemons (squeezed to produce 3/4 cup of juice)
1 can of sweetened condensed milk (14 ounces I believe)
Optional: a graham cracker pie crust or Gluten free ginger snaps or some other cookie


With a beater, beat the condensed milk and the lemon juice. If using individual servings, as I did, you then place your ginger snaps in the bottom of the dish and pour the milk/juice combo over top and refrigerate for a few hours. This is delicious---I used only one cookie per serving, but we agreed it would be great with more--or even lining the dish!

If making a pie --just pour it into the pie shell

This is nice and thick and creamy and great!

Lima bean soup (baby Lima beans)

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This is yummy and serves about 4 bowls--my son says, "man, this is really good" as he got seconds

1 pound of dried baby (white) Lima beans
water to cover beans to a depth of 2 inches--

4 additional cups of water
1 small bag of baby carrots (16 ounces), chopped
2 shallots , chopped up (or some purple onion--I used both)
green onions, 2-3 chopped including the green part
2 stalks of celery, chopped
4 vegetable bullion cubes (I love Rapunzel brand see photo below--vegan--Makes a HUGE difference in flavor)
salt and pepper to taste
basil (dried--about 1 tsp)
thyme (dried-about 1/2 to 1 tsp)
garlic (2 whole cloves --good sized ones, chopped)
garlic powder (added later--sprinkled more to taste)
liquid smoke (about 1/4 tsp)--more if you like
fresh rosemary--about 2 inch sprig
olive oil--1 tablespoon

parmigiana cheese OPTIONAL

Wash and sort your baby Lima beans. Place in a large pot and cover it with 2 inches of water. Boil for 2 minutes and then shut off and let set for 1-2 hours in the liquid. (or you can just soak the beans in cool water overnight).

Drain off the beans. Rinse the beans.

Place the olive oil in your pot. Add the veggies (carrots, shallots, green onions, celery, and 2 garlic cloves). Saute for about 5 minutes until onion is softened and garlic starts cooking). Mix your vegetable bullion with 4 cups of very hot water and dissolve and add to the pot. Add the beans which you have already prepped. Add some salt and pepper, basil and and thyme.  Cook for 2-3 hours (mine took a long time to get the beans tender---I may have had it too low--I turned it up higher. I actually cooked mine for about 3 hours). Near the last hour mash some of the beans with a potato masher right in the pot. Near the last hour of cooking at the rosemary and garlic powder.Add more salt and pepper if needed. Add liquid smoke right at end stirring well.

You an serve with parmigiana if you desire, but I didn't feel it needed the addition---this soup is full of flavor. The vegetable bullion you use makes a huge difference too!

Banana Crepes--gluten free

Cool recipe---just a couple of ingredients and no flour at all.

1 large banana (ripe and mashed)
2 eggs
cinnamon--sprinkled in batter

Mix all ingredients. Cook in skillet with a bit of Pam (I used my iron skillet). I used to spatuala's to flip them--these are good with blueberries and maple syrup.

Chicken with pesto/and balsamic vinegar

I found this recipe here I used boneless, skinless thighs instead of the breasts however.

 Ingredients:
 4 skinless, boneless chicken breasts (I used Thighs--8 of them )
 4 – 5 garlic cloves
 1 cup fresh basil
 1 tablespoon olive oil
 1 tsp. balsamic vinegar
 1/4 cup water
 1 cup sliced mushrooms (I used a medium sized jar of them)
 1 package of cherry or grape tomatoes
 1/2 red onion sliced (this was good so DO use the full amount)

 Preparation: Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed. Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad. Or with mashed potatoes and Brussels --or whatever you desire.

sweet potato, kale, black bean wrap

go here: http://cultivatingsustainability.com/2011/01/08/sweet-potato-kale-black-bean-fajitas/

for some reason I couldn't get this to pin on pinterest so I am posting the picture and link here

(photo found at the link given)

This is good--I like a little Texas Pete with it too.

hummus veggie pizza

uses hummus
vegtable stock
rice tortilla
balsamic vinegar
veggies--zucchini and summer squash, portobello mushroom (marinated and grilled),
 steamed spinach
pinenuts
black pepper
chili flake if desired
(takes about 15 minutes in oven)  follow directions on video

spaghetti squash microwaved and saute

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I copied this from recipe below from steamy kitchen (except what is in parenthesis  --see link below the recipe. I love this because it only takes 11 to 14 minutes in the microwave and then you saute it for a few minutes with the other ingredients--delicious and easy for lunch! (mine took about 13 minutes in the microwave) and then 3 minutes on stove top.[note: this usually works in the microwave for me. But I have found a couple of exceptions.  Sometimes the outer skin is to hard to pierce with a fork. I have also had a few unripe squash where it did not cook up well. you can opt to bake it in the oven at 375-400 degrees for 45 or 50 minutes but this means you have to slice in in 1/2 or in several sections spritz with oil and bake cut side up. It can be hard to cut]

If you don't know what spaghetti squash looks like here is a photo (below)I found online:

If you want detailed photos on how to do you can go to the link I give at the end of this recipe.

I like my spaghetti squash not too hard, not too soft. It shouldn't be mushy, you should be able to still separate the strands of squash.

ingredients:

1 spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
2 tomatoes, chopped
few basil leaves, chopped (since store was out--I substituted basil pesto)
salt and pepper
1 teaspoon balsamic vinegar
1/4 cup grated pecorino or parmesan cheese (I used basil pesto which has cheese in it)

directions:

1. Using a sharp paring knife, carefully pierce (I really mean stab) the spaghetti squash in a few places (about 6 slashes is good). Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking. A fork should very easily pierce through the squash, if there is resistance - microwave for an additional 1-2 minutes.

2. Let squash cool for a few minutes before handling. Carefully (the squash will be steaming hot!), use a chef's knife to cut the squash in half, lengthwise. The squash should be soft and easy to cut. Remove and discard the seeds. Use two forks to scrape apart the strands of the squash. Compost or discard the skin.(Note--I cooked mine and then placed in the frig while I ran an errand for an hour--perfect for handling when I got back).

3. Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar. Taste the squash - adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.

http://steamykitchen.com/19385-microwave-spaghetti-squash-with-tomatoes-and-basil.html#

Black eyed peas and collard greens

 tasty! This is also good in a wrap with a bit of hummus!!!

 1 vegetable bullion cube
 liquid smoke
 Texas Pete
 garlic powder
 grated onion
 salt and pepper
 honey Dijon mustard
a bunch of collards
 frozen bag of black eyed peas(16 ounce bag)
 Optional: barbecue sauce or ham
 cooked rice if desired

 Prepare the collards--removing large stems and chopping the greens. Place greens and black eyed peas in large kettle and cover with water. Add a vegetable bullion cube, a bit of liquid smoke (about 1/2 teaspoon), some dashes of Texas Pete, sprinkling of garlic powder, some grated onion and salt and pepper. (you can also add some ham if desired). Boil for 3 minutes and then reduce heat and simmer 40-45 minutes until all is tender. Drain and stir in honey Dijon mustard to taste. Serve over rice. This is also good with barbecue sauce drizzled over it.

Robert Mondovi Meritage 2010

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Very good and as described! "Red blend is a velvety wine revealing notes of dark plum, black cherry and blackberry with a lingering finish"!

ham in the crock pot/ brown sugar and cloves

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crock-Pot Brown Sugar Ham  from the crock pot ladies--see link at end of post! 

This was sooooo good and it just fell apart. I served it with special crockpot mashed potatoes, and home made crock pot applesauce and rosemary brussels sprouts and corn.

Author: Lady Heidi

Recipe type: Entree

Prep time:  5 mins

Cook time:  4 hours (I cooked mine more like 6 hours--I was busy!)

Total time:  4 hours 5 mins

Serves: 6-8

The key to this recipe is to let the ham sit after cooking to let it reabsorb some of the juices.

Ingredients

• 1 (4-5) Pound Ham (I prefer a spiral sliced ham for easy serving) (I used a semi boneless cooked ham about 5 pounds)
• 1 Cup Light Or Dark Brown Sugar
• 1 Teaspoon Ground Cloves

Instructions

1. In a small bowl combine the brown sugar and ground cloves and stir to mix.
2. Spread ½ of the brown sugar mixture on the bottom of a 6-7 quart oval crock-pot.(mine was more like 5 qt)
3. Place ham, cut side down, into crock-pot on top of the brown sugar.
4. Rub the remaining brown sugar mixture all over the rest of the ham.
5. Cover and cook on low 4 hours.(I did it 6 hours)
6. Turn crock-pot off and let sit for 30 minutes so that the ham can reabsorb some of the juices that will come out when cooked for a moister meat.

Notes

Spoon the remaining crock-pot ham juices over the ham when serving. Delish!http://crockpotladies.com/recipe-categories/entrees/crockpot-brown-sugar-ham/

mashed potatoes in the crock pot

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delicious--idea from here: /http://crockpotladies.com/recipe-categories/side-dishes/crockpot-mashed-potatoes/

Ingredients

5 Pounds of Peeled and Cut up one inch Potatoes (Idaho or Russet)

1 1/2 Cups of Chicken Broth (I used a 15 ounce can)

1/4th Cup of Butter Cut into Tablespoons

1 Cup of Sour Cream (I used the light kind)

1 Cup of Parmesan Cheese, shredded (I used more like 1/3 cup)

1 Teaspoon of Garlic Powder

1 Teaspoon of Onion Powder (I didn't have any)

1/2 Teaspoon of Salt

1/4th Teaspoon of Pepper

Dusting of Paprika (didn't use)

3/4th Cup to 1 Cup of Milk (I just poured a bit in at a time)

Reynolds Slow Cooker liner (Optional)

Pam

Instructions

1. Spray liner or crock.
2. If your potatoes have begun to turn a titch red or pink…rinse them well with cold water before placing them in crock*
3. Place potatoes, chicken broth and butter in crock and cover.
4. Cook on high for 4 hours.
5. Carefully pull out potatoes, place in bowl add all remaining ingredients except for milk.
6. With a potato masher mash potatoes well.
7. Add 3/4ths cup of milk and stir.
8. If this is your desired consistency then do not add more milk, if you want it a bit more creamy add more milk.
9. Pour back into the crock.
10. Cover and place on warm setting or low for up to 2 hours.
11. Stir again before serving.

Brussels Sprouts with rosemary and garlic

Love this. Even the grand kiddies loved it!! (My Grand daughter asked me to make more the next night--she is 6)

2 packages of cook in the bag (10 oz each) Brussels sprouts (cooked in the bag)
olive oil
3 & 1/2 cloves garlic
2 rosemary sprigs (about inches each)
salt to taste

Cook the Brussels Sprouts in the bags according to directions. While it is cooking, place some oil in a non stick pan (such as the ceramic kind). Add the garlic and rosemary and allow this to cook on medium low for 5 -10 minutes to get the oil nice and fragrant. Add the cooked Brussels sprouts and stir them to coat---you can slice some if desired. Add more oil if needed at this time, drizzling over the Veggies.  Turn up heat to brown a bit.


In the picture---this was taken before browning.

Cheese Ball

We like this at Christmas time. We cover it with pecans, but you don't have to.


 (In this picture it does not show the peppers in it because I forgot!

Ingredients

two 8 ounce cream cheese (soften it up before making)
8 oz shredded sharp cheddar cheese
2 tb finely chopped bell peppers
a few shakes of Texas Pete (5 or 6 shakes
1-1 1/2 Tbl finely chopped pimentos
chopped pecans

Combine first 5 ingredients. Shape in ball. Roll in pecans.

chicken tostadas

We had these one night at a Hispanic event. I really loved them. They are served with shredded barbecue
chicken, sliced lettuce and you can add shredded cheese, sour cream or whatever you desire.
I cooked the Chicken in the crock pot first.

I placed boneless, skinless chicken thighs in the little crock pot and poured about 3/4 cup of barbecue sauce over them. They did make a ton of liquid as they cooked. I cooked them 6-7 hours on low because I was busy. I had actually cooked them 1 hour on high and then the rest (5 hours) on low. But it doesn't take that long. They just fall nicely apart and are very moist.

 Corn Toastadas
 Boneless, skinless chicken thighs--as much as you want
 Barbecue Sauce (I like Weber Hickory smoked---see picture below--makes it taste like pork!)
 lettuce
 sour cream if desired
 Tomatoes if desired
  Shredded cheese, if desired.
avocados or guacamole sauce (good recipe here)

Cook the chicken in the crockpot with about 1/2 to 3/4 cup of barbecue sauce --depending on how much chicken you use--I just drizzled it over the chicken. It will make a lot of liquid as it cooks. Cook on low 5-6 hours.  (It may be done sooner, but you can cook it that long).

Shred the chicken with a fork--or however--it falls apart. Then just microwave the tostadas --takes about ten seconds to warm 3-4 of them spread out in the microwave. Assemble them with your ingredients.

Lentil garbanzo beans as meatballs or patties/good with spaghetti or plain

...

Yummy substitute for meat! Gluten free too. BUT FOR A BETTER VEGAN GF OPTION:  https://nannykimsrecipes.blogspot.com/2019/08/meatballs-vegan-gf.html

• 1/2 c. dried brown lentils, rinsed and picked over
• 1 bay leaf
• 1 c. water
• 8 oz. garbonzo beans from a can (already cooked)
• 1 tbsp. olive oil
• 2 cloves garlic, minced
• 2 tbsp. red wine
• 1/2 c. vegetable 
• 1 tbsp. soy sauce (or liquid aminos)(make sure it is gluten free)
• 1/2 c. old-fashioned oats (I used gluten free)
• 1 tsp. Italian seasoning
• salt + pepper to taste
• oil mister or cooking spray

instructions

1. Combine lentils, bay leaf, and water in a small saucepan. Bring to a boil, then simmer over low heat for 17 minutes. (Yes, the lentils will be undercooked--don't cook them for the time indicated on the package!) Remove from heat, drain, and cool slightly. Discard bay leaf.
2. Add garbanzo and lentils to food processor. Pulse until coarsely chopped.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant (about 30 seconds), stirring constantly. Stir in the beans. Cook for about 2 minutes or warmed through, stirring constantly.
4. Add red wine to skillet and cook until evaporated. Stir in broth, soy sauce, oats, and Italian seasoning. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat. Season with salt and pepper to taste and allow to cool or just use a 1/4 cup measuring cup to shape them
5. Preheat oven to 350 degrees.
6. Once mixture is cool enough to work with, shape it into 10-12 uniformly-sized meatballs. Place each  on parchment paper on cooking sheet and cook until browed and firm about 20 minutes. Heat with some spaghetti sauce or they are just good as is!

Got this idea here: http://ohmyveggies.com/recipe-lentil-mushroom-meatballs/  but she uses mushrooms instead of lentils and hers takes more time to cook.