Easy crockpot smothered pork chops

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picture courtesy of bettycrocker.com

 

Easy crockpot smothered pork chops

  • Servings: 4-6
  • Difficulty: easy
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This is a recipe for onion lovers!

Recipe by bettycrocker.com

* can be omitted
* remove sharp edges from bay leaves before adding to crockpot

Ingredients

  • 4 bone in (about 3/4 inch)
    pork chops
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1/2 teaspoon
    Mrs. Dash original*
  • 4 slices
    bacon, cut into 1/4 inch pieces
  • 1 large
    yellow onion, sliced
  • 1-2 teaspoons
    garlic
  • 1 1/2 cups
    chicken or beef broth
  • 2 teaspoons
    worcestershire sauce
  • 2
    bay leaves*
  • 1 tablespoon
    apple cider vinegar
  • 1 tablespoon
    oil
  • 1/4 cup
    white wine
  • 1/12 tablespoons
    dairy free spread
  • 1 1/2 tablespoon
    white rice flour

Cooking Directions

  1. Line a large crockpot.
  2. Season chops with salt, pepper, and Mrs. Dash.  Place in two layers in crockpot.
  3. Heat a large skillet over medium heat and cook bacon until just starting to crisp. Remove into crockpot. Saute onions until just starting to caramelize. Add garlic and cook until garlic is fragrant.
  4. Add wine to pan, and scrape up any brown bits from the pan. Cook for 1-2 minutes then add to crockpot.
  5. Whisk together broth, worcestershire sauce and vineger, and pour evenly over chops.
  6. Cook on low setting for 3-4 hours, or until chops are falling off the bone.
  7. Remove chops from crockpot and keep warm.
  8. In are large skillet over medium heat, melt dairy free spread until bubbling. Sprinkle flour over melted spread, and whisk to make a roux.
  9. Add in sauce from crockpot, one ladle at a time, until gravy is desired thickness.
  10. Serve over chops.

 

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Crockpot Pepper Steak

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Crockpot Pepper Steak

  • Servings: 6-8
  • Difficulty: easy
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Easy and flavorful

Recipe by recipecrock.com

*I used thinly sliced beef carpaccio. You do not need to brown the beef, but you can if you desire.

Ingredients

  • 2 pounds
    beef sirloin, cut into 2-inch strips*
  • 1-2
    garlic cloves, minced
  • 1/4 cup
    beef broth
  • 1 small
    onion, chopped
  • 1 large
    green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 14.5 oz
    can stewed tomatoes with juice
  • 3 tablespoons
    gluten-free soy sauce
  • 1 teaspoon
    sugar
  • 2 tablespoons
    cornstarch
  • 2 tablespoons
    water

Cooking Directions

  1. Put sliced beef into a lined crockpot, with onion, peppers and garlic and stewed tomatoes.
  2. Whisk together soy sauce and sugar and pour over meat and tomato mixture.
  3. Cook on low for 4-6 hours, or until beef is tender.
  4. In a small bowl, whisk together cornstarch and water. Stir into pepper steak until desired thickness.
  5. Serve over rice.

Crabmeat stuffed portobellos

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Crabmeat stuffed Portobellos

  • Servings: 4-6
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These are a great Main dish or appetizer

Recipe by glutenfree lady

* removing the gills is optional, but they have a very strong taste. There are numerous youtube videos on how to clean portobellos.
*optional

Ingredients

  • 4
    large portobello mushrooms, cleaned*
  • 1
    egg, beaten
  • 1/2 cup
    gluten free breadcrumbs
  • 1-2 tablespoons
    mayonnaise
  • 1/2 teaspoon
    lemon juice
  • 1/2 teaspoon
    Mrs. Dash original seasoning*
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1/4 teaspoon
    dried oregano
  • 1/2 teaspoon
    Old Bay seasoning
  • 1 can (6 oz)
    lump crabmeat, picked over and drained
  • 2 tablespoons
    dairy free parmesan cheese

Cooking Directions

  1. Remove the gills from the mushrooms, and rinse. Pat dry.
  2. Once you have cleaned the mushrooms, place them on a sheet pan covered with parchment or foil.  If using foil, spray with cooking spray.  Greasing parchment is not necessary as it is non-stick.
  3. Lightly salt the mushrooms, and spray lightly with cooking spray.   They are ready to be stuffed.
  4. Preheat the oven to 375 degrees.   Stuff each mushroom with crabmeat stuffing. Bake for 15 minutes.

Cheesy gluten free tomato pie

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Cheesy Gluten Free Tomato Pie

  • Servings: 6-8
  • Difficulty: easy
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Easy, cheesy and delicious!

Recipe by bettycrocker.com

* you can omit the Mrs. Dash and use any herbs you wish
* you can omit the mayonnaise

Ingredients

  • 9 oz
    can tuna in water, drained
  • 1 small
    onion, diced
  • 1 package
    dairy free cheese, shredded and divided
  • 1 tablespoon
    dairy free spread
  • 1/2 cup
    gluten free Bisquick
  • 1 cup
    dairy free milk of choice
  • 2
    eggs
  • 1/2 teaspoon
    salt or to taste
  • 1/4 teaspoon
    pepper or to taste
  • 1 teaspoon
    Mrs. Dash original*
  • 1 tablespoon
    mayonnaise*
  • 1 large, ripe
    tomato, sliced thinly

Cooking Directions

  1. Spray a 9 or 10-inch pie plate with cooking spray.  Preheat oven to 400 degrees.
  2. In a covered microwave-safe bowl, cook onion and dairy free spread on high for 30 seconds to one minute, until onion is soft.
  3. Drain tuna and put into a small bowl. Add Mrs. Dash seasoning, salt, pepper and 1 tablespoon mayonnaise. Stir in cooked onion and melted spread. Turn mixture into the greased pie plate. Sprinkle with half of the cheese.
  4. In a small bowl, whisk together Bisquick, milk and eggs, until combined. Pour over tuna mixture. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. A few moist crumbs are ok.
  5. While pie is baking, slice the tomato into thin slices.
  6. Remove pie from oven.
  7. Sprinkle remaining cheese over the top of the pie. Lay slices of tomato evenly over the top of the cheese.
  8. Turn on oven broiler. Place pie under broiler until cheese is melted.
  9. Let cool five minutes before serving.

Creamy gluten and dairy free Scalloped Potatoes

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Creamy gluten and dairy free Scalloped Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Easy, creamy and delicious side dish

Recipe by glutenfree lady

* do not use russet potatoes
* you might need more or less of the broth. Sauce should be thick.

Ingredients

  • 2 1/2 pounds
    red or white skin potatoes, sliced thin*
  • 2 tablespoons
    dairy free spread
  • 1 medium
    onion, chopped
  • 2 tablespoons
    white rice flour
  • 1 3/4 cup
    chicken broth*
  • 1/2 teaspoon each
    salt
  • 1/8 teaspoon
    black pepper
  • 8 oz
    dairy free cheese, shredded

Cooking Directions

  1. Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.
  2. Slice potatoes about ¼-inch thick; place in a bowl of cold water so they won’t turn brown.
  3. Melt 3 tablespoons dairy free spread in a heavy skillet over medium heat. Add the onions and saute until they are tender and translucent about 5 minutes.
  4. Whisk in flour until smooth.
  5. Gradually whisk in the broth. Add the salt, and pepper and continue to whisk until sauce is thick and bubbly (looks like a thick cheese sauce).  Add 1 teaspoon herbs of choice (I used Italian herb blend).  Add in shredded cheese, mixing until smooth and cheese is melted.
  6. Layer the potato slices and cooked onions in your prepared baking dish. Pour the sauce evenly over the potatoes.
  7. Cover and bake for 30-45 minutes, or until potatoes are tender.

Gluten free, dairy free Green bean casserole

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You will need to make bechamel (white sauce) for this recipe.  It’s not really difficult, but it does take some practice.  You can buy the crunions here.  They are exactly like Durkee fried onions.

The bechamel ingredients make one cup of bechamel which is just the right amount for the casserole.

Traditional gluten and dairy free Green Bean casserole

  • Servings: 4-6
  • Difficulty: easy
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this is the traditional holiday side dish you remember

Ingredients

  • 1/2 cup
    dairy free milk of choice
  • 1/2 cup
    chicken or beef broth*
  • 1 tablespoon
    Earth balance buttery sticks
  • 1 tablespoon
    rice flour
  • 1/4 teaspoon
    salt or to taste
  • 1/4 teaspoon
    black pepper or to taste
  • 1/2 teaspoon
    thyme, or herbs of choice
  • 4 oz
    mushrooms, chopped
  • 1/2
    small onion, chopped
  • 2 cans
    green beans, drained
  • 1 package
    crunions

Cooking Directions

  1. Make the bechamel and cream of mushroom soup: Melt the spread in a large skillet or saucepan over medium heat until bubbling. Cook mushrooms until liquid is released and they start to shrink.  Sprinkle the flour over the mushrooms and whisk until incorporated.  Mix together the milk and broth in a large measuring cup.  Pour slowly over flour mixture and whisk continually until thickened.  Bechamel should be thicker than gravy, but still spoonable.  If the mixture is too thick, add additional milk or broth until desired consistency.
  2. Assemble the casserole: In a medium casserole dish, add drained green beans.  Season with salt and pepper if desired.  Pour in your cream of mushroom soup and stir to combine.  Add half of the package of crunions, and stir together.  At this point, you can refrigerate the casserole until needed, up to one day.
  3. When ready to bake, preheat the oven to 400 degrees.  If you have made the casserole ahead, remove from refrigerator at least 30 minutes before baking.  Put casserole in oven and bake for 10 minutes, or until bubbling.  Add remaining crunions to top of casserole, and bake an additional 5 minutes, or until crunions are slightly browned.  Remove from oven and serve.

* the broth adds additional flavor, but if you want to omit it, use an additional half cup of milk for a total of one cup liquid.

If you want to increase the amount of bechamel, use one tablespoon of fat and one of flour for each cup of bechamel.