Roasted Honeynut Squash (GF, DF, Paleo, W30)

Yes, you read that right.  Honeynut squash is a butternut squash’s little brother/ sister.  It’s delicious and depending on how you top it, it can be also eaten if you are following the Paleo or Whole 30 diet.

So where did I find this beauty?  When I was at Trader Joe’s, they had the honeynut squash for 99 cents so Mom and I decided to each buy some because we were intrigued.

Continue reading “Roasted Honeynut Squash (GF, DF, Paleo, W30)”

Gluten Free Mac and Cheese – Blog Post #24

I hadn’t eaten Mac and cheese in almost 9 months. I used to love it. Then I went gluten free. It took me awhile to be able to find a gluten free pasta that I liked.

Finally I found the Aldi’s G Free elbow macaroni.  It’s made of quinoa, brown rice, white rice, and corn flour. I decided to try it out.  The pasta was great!

I used my basic mac and cheese recipe.  It involves making a roux of flour and butter to thicken the sauce.

The Wee one told me that it was too cheesy! LOL!

This quick and easy macaroni and cheese is going on my Thanksgiving table.  Yum!

mac and cheese

Gluten Free Mac and Cheese

  • Servings: 6
  • Difficulty: easy
  • Print

 

Ingredients

– ½ package of gluten free elbow macaroni

– 2 Tbsp. butter

– 2 Tbsp. gluten free flour blend

– 2 c. milk

– 1 c. shredded mild cheddar cheese

– 1 Tbsp. mustard

– salt to taste

 

Directions

  1. Cook the elbow macaroni according to the package.  Drain.  Set aside.
  2. Melt the butter in a medium skillet.  (Medium heat.)
  3. Add the gluten free flour blend.  Stir until the flour and butter are combined.
  4. Pour in the milk.  Turn the heat up to high.  Bring the milk to a boil.
  5. Remove from the skillet from the heat.
  6. Add the cheese and mustard.
  7. Allow the cheese to melt, before adding the cooked macaroni.  Stir until the macaroni is coated.  Season with salt if desired.
  8. Serve and enjoy!

 

Here are a few other macaroni and cheese recipes I’ve posted on this blog:  Cauliflower “Mac” and Cheese (Gluten Free)Pressure Cooker Mac and CheeseCreamy Mac and Cheese (Countdown to Thanksgiving)Healthier Mac and Cheese, and Make Over Macaroni and Cheese.

Happy eating,
Traci

 

Pressure Cooker Rice (GF) – Blog Post #14

One of our favorite side dishes is plain rice with butter and salt.

Hubby and the Wee One especially love it.

I actually love brown rice more than white rice.  However Hubby and the Wee One love white rice.  So we make more white rice than brown rice.

The ratio of dry rice to water/ liquid is 1 to 2.  So easy to remember.

You can certainly make this dairy free but using a dairy free butter or omitting the butter.

IMG_2299

 

Rice in an electric pressure cooker

  • Servings: 8
  • Difficulty: easy
  • Print

 

Ingredients

-2 c. white rice, rinsed

-3 c. water

-1 Tbsp. butter

-salt and pepper to taste

 

Directions

  1. Add the rice to the electric pressure cooker.
  2. Pour water over the rice.  Stir.
  3. Manually set the pressure cooker to 8 minutes.  (Put the lid on the electric pressure cooker.)
  4. Once finished, quickly release the pressure.
  5. Carefully remove the lid.  Fluff the rice.
  6. Add the butter, salt, and pepper.  Stir.
  7. Serve and enjoy!

Optional:  Instead of adding butter, add lime juice, lime zest, and chopped cilantro for a Chipotle type rice.

Happy eating,
Traci

 

 

Potato Casserole – Blog Post #5

I decided to create a new potato casserole for our Sunday dinner.  My mother-in-law told me that she loved it as she scooped up a second helping of the casserole.  So I think it’s a winner in my book.

Continue reading “Potato Casserole – Blog Post #5”

Cauliflower “Mac” and Cheese (Gluten Free)

Last week I didn’t share a recipe with you.  I was still trying to figure out the new gluten free diet I’ve been on the last two weeks. Continue reading “Cauliflower “Mac” and Cheese (Gluten Free)”

Corn Casserole (Day 23)

corn-casserole

Welcome to Day 23 of 31 Days of Slow Cooking.

Yesterday we got early to finish the rest of the Donut trail.  We were successful this time.

Now Hubby is going to get my free shirt for completing the Donut Trail.

 

During the next few days, I’m going to be sharing some of the photos from the Donut Trail.  If you are ever in Butler County, Ohio, this is one trail you should do.  It took us two mornings to get it completed.

Butler County is located just south of Dayton and just north of Cincinnati.

Our first stop took us back to the donut shop located next to the pumpkin farm.  In the small town, there is an antiques shop.  While we were waiting at the light, I was able to capture this shot.

 

The first stop – The Wee One was willing to pose by the sign.

Afterwards we traveled to Hamilton, Ohio.  Hamilton is known for two things.  It’s the birthplace of Robert McCloskey who is the author of Make Room for Ducklings and Homer Price.  Also the high school is where President George W. Bush signed the No Child Left Behind Act in 2004.

This is Mimi’s Donut Shop.  She had cool seats that were recycled barber chairs.  The Wee One was a brat so he did not get out of the car.

 

Then we drove to Kelly’s Donut shop.  We ended driving up and down the street looking for this shop.  Hubby was suppose to turn left instead he turned right.  That’s why we couldn’t find the shop.

The Wee One got out at this stop.  He wanted a bouncy ball from the gum ball machine instead of a donut.  We allowed him to get that ball.

Across the street from Kelly’s was a prepatory school.  They had some cool statues so Hubby stopped so that I could get some photos.  The Wee One refused to get out, but the Imaginative One was more than willing to pose for me.

Join me tomorrow for the rest of the photos from the Donut Trail.

Click here for the recipe for Corn Casserole.

Cheesy Orzo Pasta (Simple Side Dish)

The Imaginative One turned 13 last month.  A tradition in our house is for me to cook one of the birthday boy’s favorite meals for their birthday.  We had the Imaginative One’s dinner the day after his birthday because we had planned to be out on his birthday. Continue reading “Cheesy Orzo Pasta (Simple Side Dish)”

Asian Cole Slaw

I started back to work last Wednesday.  Since I know life can get crazy when I’m at work, I decided I needed to make some freezer meals.  I cooked up some hamburger in the slow cooker.  Some of the cooked up hamburger became taco meat for the freezer.  The Wee One loves tacos so he’s going to be super excited to have tacos in the freezer. Continue reading “Asian Cole Slaw”

“Chick Fil-A” Coleslaw

My mother-in-law and I like coleslaw.  The rest of the family won’t even touch slaw.

This would be great for a summer barbecue.  However, you need to be aware that since there is mayo in the slaw, you should not leave it out for too long.

 photo chcik fil a coleslwa_zps8a7vq6is.jpg

“Chick Fil-A” Coleslaw

adapted from Shugary Sweets

Stars of the recipe:

  • 1 c. mayo
  • 4 tsp. white vinegar
  • 1/4 c. granulated sugar
  • 1/4 tsp. dry mustard or prepared mustard (I used prepared mustard.)
  • 1/4 tsp. salt
  • 2 bags (14 oz.) prepared shredded coleslaw mix

Steps:

  1. In a large bowl, whisk together everything except for the coleslaw mix.
  2. Add the coleslaw mix.  Fold over until all of the dressing is covering the coleslaw mix.
  3. Cover and put in the fridge.  Let sit for 2 hours or overnight.
  4. Enjoy!

Happy eating,
Traci

“Baked” Apples

Hubby and I love the baked apples at Frisch’s Big Boy.  When we go to eat there, we usually will order the apples as one of our side dishes.

I also like fried apples.  However I don’t usually have fried apples properly so this is an easy alternative.

You need to use a good cooking apple when making the “baked” apple.  When I made it, I used jonagold apples which was a good apple to use for this recipe.

When I made these apples, I first cored the apples and then peeled the apple.  (It really doesn’t matter which order you do it in.)  Then I cut the apple in half and then each half into fourths.  So I ended up with 8 slices per apple.

“Baked” Apple

adapted from Simply Recipes

Stars of the recipe:

  • 3 to 4 baking apples, peeled and cored
  • 2 to 3 Tbsp. of granulated sugar
  • 1 to 2 tsp. cinnamon
  • 2 Tbsp. maple syrup

Steps:

  1. Slice the apples into 6 to 8 slices each.  (Depending on the size of the apple.)
  2. Place the apple slices in a microwavable bowl.
  3. Sprinkle sugar and cinnamon over the apples.
  4. Microwave for 5 minutes.  (Add more time if the apples are not tender.)
  5. Drizzle maple syrup over the cooked apples.
  6. Enjoy!

I ended up adding more cinnamon to my apples.  I love lots of cinnamon.

Happy eating,
Traci

Slow Cooker Green Bean Casserole – Countdown to Thanksgiving

Countdown to Thanksgiving

Green bean casserole is a frequent dish on many peoples’ Thanksgiving table.  I’ve changed it up by using frozen green beans instead of canned green beans.  So it has more of a fresh taste to it.

I’m going to cook it up in my casserole crock pot on Thanksgiving Day.  Right before dinner, I’m going to place the crock in the oven to brown up the French onions.

Slow Cooker Green Bean Casserole

Slow Cooker Green Bean Casserole

Stars of the Recipe:

  • 1.5 (10.75 oz) cans of cream of mushroom soup
  • 1/2 c. of milk
  • 1 (6 oz.) can of French fried onions, divided in half
  •  2 (12 oz.) bags of frozen green beans
  • 1/2 tsp. onion powder
  • salt and pepper to taste

Steps:

  1. In a large bowl, combine the soup, milk, salt, pepper, and onion powder.
  2. Add the green beans and half of the French fried onions.  Stir to combine.
  3. Place in the crock sprayed with cooking spray.
  4. Cook on high for 2 and 1/2 hours.
  5. Add the other half of the French fried onions.
  6. Place crock without lid in the oven preheated to the 350 degrees Fahrenheit.  Bake for 10 minutes.
  7. Serve!

Happy eating,
Traci

Slow Cooker Stuffing – Countdown to Thanksgiving

Countdown to Thanksgiving

Hubby and the Wee One love stuffing.  So when I made this stuffing, they thought it was delicious.  In fact, they took seconds when I served this side dish.

This is also any easy side dish.  It only takes about five minutes to prepare.  Then I allowed the slow cooker do the cooking.

My plan is to make the stuffing on Wednesday.  Then I will put it in a dish to be warmed up on Thanksgiving.

Slow Cooker Stuffing #1

Slow Cooker Stuffing

Stars of the Recipe:

  • 2 boxes Stove Top stuffing (I bought turkey flavored.)
  • 3 c. chicken broth
  • 1 (10.75 oz) can of cream of mushroom soup

Steps:

  1. Spray the crock with cooking spray.
  2. Place all the ingredients in the crock.
  3. Stir together until combined.
  4. Cook on low for 2 to 4 hours.

Happy Eating,
Traci

Slow Cooker Mashed Potatoes – Countdown to Thanksgiving

Countdown to Thanksgiving

My mother-in-law usually makes the mashed potatoes for family meals.  In recent months, I’ve made them 3 times for our Sunday dinners.  During those 3 times, I’ve made the potatoes too smooth, too lumpy, and then just right.  Just like the Goldilocks and the Three Bears.

This is the recipe for the just right mashed potatoes.

(I used Yukon gold potatoes for the mashed potatoes.  I highly recommend them.  Yum!)

Slow Cooker Mashed Potatoes #1

Slow Cooker Mashed Potatoes

Adapted from the Yummy Life

Stars of the recipe:

  • 5 lbs. Yukon gold  or russet potatoes, peeled and cubed into 1 inch cubes
  • 2 c. water
  • 1 c. chicken broth (I used another cup of water and used a tsp. of better than bullion instead.)
  • salt and pepper to taste
  • 3 Tbsp. butter
  • 1 (12 oz.) can of evaporated milk
  • 6 oz. cream cheese, softened
  • 8 oz. sour cream

Steps:

  1. Soak the peeled and cubed potatoes for 30 minutes or longer.  This helps avoid gluey potatoes.  (You could also prep the potatoes the day before.)  Drain and rinse the potatoes before putting them in the crock.
  2. Spray your crock and then add the potatoes, water, and broth.
  3. Cover and cook on high for 4 to 6 hours or until fork tender.
  4. Drain the potatoes and then place back in the crock.
  5. Add the salt, pepper, and butter.  Using an electric mixer or potato masher, mash the potatoes.
  6. Add the milk, sour cream, and cream cheese.  Mash until desired consistency.
  7. Serve right away or keep in the slow cooker on keep warm for up to 2 hours.

I made mine and served some for dinner.  Then I took the rest and put into the freezer for future meals.  Each freezer bag has about 2 c. of the mashed potatoes.

Crockpot Sweet Potato Casserole – Countdown to Thanksgiving

My grandma used to make a sweet potato casserole like this one.  In fact, this is one of the recipes she sent to me when I was down in Walt Disney World on my College Program.

Then when I married Hubby his dad would make this sweet potato casserole for Thanksgiving.

As you can see, this casserole has a lot of memories attached to it.  So when it was time to think about what I was going to make for Thanksgiving, I knew I needed to find a crockpot recipe similar to the casseroles my grandma and father-in-law would make.

This one is one that I’m going to serve for Thanksgiving.  Speaking of Thanksgiving, this is the first year we are going to host the Thanksgiving dinner.  Last year I did most of the cooking but we had it over at my mother-in-law’s house.  This year it is going to be at our house.  Argh!  The problem is we keep inviting people to our little house.  So far we are up to either 11 or 12 if everyone comes.  That may not seem like much but if we get any more we will have to relocate to my mother-in-law’s since she has a little bit more room.

 Sweet Potato CasseroleCrockpot Sweet Potato Casserole

Adapted from Recipes that Crock

Stars of the recipe:

  • 2 (40 oz) cans of sweet potatoes, drained
  • 1/3 c. plus 2 Tbsp. butter, melted and divided
  • 2 Tbsp. sugar
  • 1/3 c. plus 2 Tbsp. brown sugar, packed and divided
  • 1 Tbsp. orange juice
  • 2 eggs, beaten (Poke the yolks first – It’s easier to beat it after you poke the yolks.)
  • 1/2 c. milk
  • 1/3 c. chopped pecans
  • 2 Tbsp. all purpose flour

Steps:

  1. Spray your crock with cooking spray.
  2. In a large bowl, mash the sweet potatoes.
  3. Add 1/3 c. melted butter, 2 Tbsp. sugar, and 2 Tbsp. brown sugar.  Mix until well combined.
  4. Add orange juice, eggs, and milk.  Beat until combined.
  5. Place the sweet potato mixture in the crock.
  6. In the bowl you used, combine the 2 Tbsp. Melted butter, 1/3 c. brown sugar, 1/3 c. chopped pecans, and all-purpose flour.
  7. Spread pecan mixture over the sweet potato mixture.
  8. Cover and cook on high for 3 to 4 hours.

I used a crockpot casserole dish for this recipe.

Happy Eating,
Traci

Creamy Mac and Cheese (Countdown to Thanksgiving)

My family usually prefers the blue box for macaroni and cheese so it’s hard to find a homemade macaroni and cheese that they would love.  This is one macaroni and cheese recipe that they enjoyed eating.

This recipe makes a LOT of macaroni and cheese.  I made this dish on a Saturday night.  We ate it as a side dish for three different meals.

Continue reading “Creamy Mac and Cheese (Countdown to Thanksgiving)”