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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Lip smacking crockpot barbecue ribs

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picture courtesy of bettycrocker.com

 

Lip smacking crockpot barbecue ribs

  • Servings: 4-6
  • Difficulty: easy
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Best ribs you ever ate!

Recipe by bettycrocker.com

*you can reduce the sugar slightly if you like

*can be omitted

Ingredients

  • 1 1/3 cups
    ketchup
  • 3/4 cup
    chili sauce
  • 2/3 cup
    packed brown sugar*
  • 1/4 cup
    apple cider vinegar
  • 3 tablespoon
    worcestershire sauce
  • 3 tablespoons
    dijon or guldens mustard
  • 2 tablespoons
    lemon juice
  • 1 tablespoon
    liquid smoke*
  • 1 rack (2-3 pounds)
    baby back ribs
  • seasoning
    to taste

Cooking Directions

  1. Line a large crockpot.
  2. Make barbecue sauce by whisking together first 8 ingredients. Set aside
  3. Cut rack of ribs in half to fit in crockpot. Season with salt, pepper and any other seasoning you like.
  4. Pour half of the barbecue sauce evenly over ribs. Cover and cook on high 4-5 hours, or until ribs are just starting to come away from bones. Refrigerate remaining sauce.
  5. Pour remaining sauce evenly over ribs, and cook for additional 1/2-1 hour, or until ribs are glazed and falling of the bones.
  6. Serve with your favorite barbecue accompaniements such as baked beans and cole slaw or potato salad.

 

Easy and creamy Mac n Cheese

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Easy and creamy mac n cheese

  • Servings: 4-6
  • Difficulty: easy
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Yes you can have mac n cheese!

Recipe by glutenfree lady

Ingredients

  • 1 cup (4 oz)
    gluten free elbow macaroni
  • 1 cup
    dairy free milk
  • 1 tablespoon
    dairy free spread
  • 1 1/2 tablespoon
    white rice flour
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1 teaspoon
    Mrs. Dash original seasoning*
  • 1 bag
    dairy free shredded cheddar cheese

Cooking Directions

  1. Spray a medium baking dish with cooking spray.
  2. Preheat your oven to 350 degrees
  3. In a large pot of boiling water, cook elbow macaroni according to package directions. Drain.
  4. In a large saucepan, melt dairy-free spread over medium heat, until melted and bubbling.
  5. Sprinkle rice flour over the melted spread, and whisk to combine.
  6. Slowly pour in your milk and whisk constantly, until mixture thickens to a cream soup consistency.  Stir in seasonings.
  7. Mix in half of the cheese and stir until melted.
  8. Stir in cooked macaroni.
  9. Pour macaroni mixture into the baking dish evenly. Bake for about 15-20 minutes, or until bubbling.
  10. Top with remaining cheese: bake another 5-10 minutes, or until cheese is melted.

Amazing gluten free pancakes

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Amazing gluten free pancakes

  • Servings: 4-6
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You won’t believe these are gluten free

Recipe by kingarthurflour.com

* you can use butter or other vegetable oil
* I recommend using only the King Arthur Measure for Measure flour in this recipe. I have tried other flours and they did not work as well.

Ingredients

  • 2
    large eggs
  • 1 1/4 cups
    dairy free milk
  • 3 tablespoons
    grapeseed oil*
  • 1 1/2 cups
    King Arthur measure for measure flour*
  • 3/4 teaspoon
    salt
  • 2 teaspoons
    baking powder
  • 2 tablespoons
    granulated sugar

Cooking Directions

  1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
  2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
  3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.
  4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
  5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
  6. Yield: 1 dozen large (4 1/2″) pancakes

Gluten and Dairy free Veal marsala

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Gluten and Dairy free Veal Marsala

  • Servings: 4-6
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An easy weeknight dinner

Recipe by italianfoodforever.com

Ingredients

  • 6 oz
    white mushrooms, sliced
  • 2 tablespoons
    grapeseed oil
  • 2 tablespoons
    dairy free spread
  • 1 1/2 pounds
    veal scallopini (thin sliced)
  • 1/2 cup
    white rice flour
  • 1/2 cup
    sweet marsala wine
  • 3/4 cup
    chicken broth
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1/4 teaspoon
    thyme

Cooking Directions:

  1. Place the flour in a plastic bag with salt and pepper and add the veal scallops two at a time.
  2. Shake until they are well coated, then set aside.
  3. In a large skillet, heat the oil and spread until bubbly.
  4. Add the mushrooms and cook until golden brown, about 15 minutes.
  5. Remove to a separate dish.
  6. Fry the cutlets in the skillet one minute per side.
  7. Remove to the dish with the mushrooms.
  8. Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
  9. Add the chicken broth and cook until the sauce has reduced by half and has thickened.
  10. Taste and add salt and pepper as needed.
  11. Return the mushroom and veal to the pan to reheat.
  12. Serve the veal with a good sized spoonful of the mushroom marsala sauce.

Quick and Easy Shrimp Scampi

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Quick and easy Shrimp Scampi

  • Servings: 4-6
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This recipe is a time saver

Recipe by glutenfree lady

Ingredients

  • 1 lb
    frozen, cooked jumbo shrimp
  • 1/4 cup
    olive oil
  • 1-2 tablespoons
    lemon juice
  • 1-2 teaspoons
    minced garlic
  • 1/2 teaspoon
    ground thyme
  • salt and pepper
    to taste

Cooking Directions

  1. Defrost shrimp in a colander in the sink-this can be done the night before-make sure to refrigerate shrimp after thawing.
  2. Peel and devein shrimp if not already peeled.
  3. Cook your rice first-this dish will come together quickly.
  4. Add olive oil to a non-stick pan, warm slightly
  5. add your garlic, thyme, salt, pepper and lemon juice, stir to combine with olive oil, until fragrant.
  6. Add defrosted, drained shrimp, toss in olive oil mixture until warmed through
  7. Serve over rice.

Impossibly easy French Apple Pie

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Impossibly Easy French Apple Pie

  • Servings: 10-12
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No crust? No problem!

Recipe by bettycrocker.com

* you can double the streusel topping if desired.

Ingredients

  • 3 cups
    thinly sliced and peeled Granny Smith apples
  • 1 teaspoon
    ground cinnamon
  • 1/4 teaspoon
    ground nutmeg
  • 2/3 cup+ 1/2 cup
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 5 tablespoons
    dairy free spread, divided
  • 1/2 cup
    granulated sugar
  • 3
    large eggs
  • 1/2 cup
    dairy free milk

Cooking Directions

  1. Preheat oven to 325 degrees. Spray a 10 inch pie plate with cooking spray.
  2. Peel and core apples, slice thinly and toss with cinnamon and nutmeg. Spread apples evenly into pie plate.
  3. Mix 1/2 cup Bisquick, milk, granulated sugar and eggs in a medium bowl. Pour evenly over apples in pie plate.
  4. In another small bowl with a fork, mix 2/3 cup Bisquick, 1/2 cup brown sugar, and melted dairy free spread until crumbly. Sprinkle streusel evenly over apple mixture in pie plate, covering edges.
  5. Bake for 45-50 minutes, until filling is set and crumbs are slightly browned. A toothpick inserted into the center should come out slightly moist (from the apples).
  6. Let cool at least one hour before slicing.

Easy gluten free blueberry banana muffins

 

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Easy gluten free blueberry bananas muffins

  • Servings: 12
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healthy and delicious

Recipe by ezglutenfreeblogspot.com

* you can use a light oil in place of the applesauce

Ingredients

  • 2
    ripe bananas, mashed
  • 1/4 cup
    applesauce*
  • 1/4 cup
    dairy free milk
  • 2
    eggs
  • 1 teaspoon
    vanilla
  • 1 1/2 cups
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 1/2 teaspoon
    cinnamon
  • 1 cup
    blueberries

Cooking Directions

  1. Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
  2. In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
  3. In another bowl stir together the Bisquick, brown sugar and cinnamon.  Add the dry ingredients to the wet ingredients and stir the wet and dry ingredients together until well combined.  The batter should be pretty thick.
  4. Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
  5. Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
  6. Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.

Crockpot Beef Burgundy

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Crockpot Beef Burgundy

  • Servings: 4-6
  • Difficulty: easy
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A warm dish for a winter evening

Recipe by bettycrocker.com

* you can use one bag baby carrots or one bag thawed frozen carrots
* you can use broth in place of the wine
*Mrs. Dash can be omitted-just add your favorite herbs

Ingredients

  • 2 lbs
    beef stew meat
  • 4 medium
    carrots, peeled and sliced 1/4 inch*
  • 1 jar
    pearl onions, drained and rinsed
  • 1 can
    crushed tomatoes with juice
  • 8 oz
    sliced button mushrooms
  • 3/4 cup
    dry red wine*
  • 1 teaspoon
    salt or to taste
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    Mrs. Dash original seasoning or to taste*
  • 1/4 teaspoon
    black pepper, or to taste
  • 1/4 cup
    white rice flour

Cooking Directions

  1. Add all ingredients to crock pot except water and rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
  2. Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
  3. Serve over gluten free noodles

Creamy shrimp boil pasta

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Creamy shrimp boil pasta

  • Servings: 6-8
  • Difficulty: easy
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Creamy and delicious shrimp and pasta

Recipe by delish.com

Ingredients

  • 1 lb
    gluten free fettucini
  • 1-2 tablespoon
    grapeseed oil
  • 2 tablespoon
    dairy free spread
  • 2
    sausage links, cut into 1/4 inch pieces
  • 1 lb
    medium shrimp, peeled and deveined
  • 1-2
    garlic cloves, minced
  • 1 cup
    diced onion
  • 2 tablespoons
    white rice flour
  • 1
    red bell pepper, diced
  • 1 cup
    chicken broth
  • 1 cup
    dairy free milk
  • 2-4 teaspoons
    Old Bay seasoning
  • 1 cup
    corn kernels

Cooking Directions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
  2. Meanwhile, in a large skillet over medium-high heat, warm 1-2 tablespoon oil, and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, and transfer to plate with sausage.
  3. Return skillet to stove over medium heat. Melt dairy free spread and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half and half, and Old Bay seasoning until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and stir until warmed through.
  4. Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.