Crockpot Mississippi Roast and a Guest Post

joy in these moments

Crockpot Mississippi Roast I Gluten Free with Southern Charm
I have never mastered cooking a roast. It typically comes out flavorless and/or dry. And, truthfully, if it can’t be like Mom’s, then I don’t want it.

Then came the advent of Pinterest and suddenly I kept seeing this Crockpot Mississippi Roast EVERYWHERE. It most definitely wasn’t Mom’s, but I decided to give it a try – and that was a great culinary decision!

I’m guesting posting at Mommy B Knows Best and I would love for you to head over and check out my recipe (it even has a gluten free version).

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Not Your Average Broccoli and (Blue) Cheese

Broccoli and {Blue} Cheese l Gluten Free with Southern Charm

My sister-in-law and mother-in-law came to stay this weekend. It had been a crazy week (and payday didn’t come until Friday anyway), so I had not had time to run to the store to get any groceries.
So, we quickly mapped out a dinner plan – I would run to Wal-Mart and grab a rotisserie chicken and some potato wedges for my veggie hating husband. Meanwhile, Mary (my sil) would get some veggies together.

When I got home and dinner was ready, I was greeted with this wonderful concoction of hers.

How did she know I was craving broccoli and cheese…but not really?

Broccoli and Blue Cheese

Ingredients:
1 1/2 heads broccoli, cleaned and cut
1 package Kraft blue cheese dressing mix
3/4 – 1 cup mayonnaise
fresh blue cheese for garnish

Instructions:
Mix the mayonnaise, dressing mix, and broccoli together until broccoli is well coated. (The amount of mayo is dependent on the size of broccoli heads and your mayo preference.)
Turn broccoli onto a greased cookie sheet (I prefer my sheets to be foil lined as well) and bake at 350 for about 30 minutes or until broccoli is cooked to your liking.

**Kraft is typically good to highlight potential reaction causing ingredients. This package does not state “wheat” under the MAY CONTAIN list, however it also does not state “Gluten Free”. Use at your own discretion. I have never had an allergic reaction, but I am not overly sensitive.

**Blue Cheese has long been on the “Do Not Eat” list. This is because traditionally, the cultures used to create blue cheese were grown on rye grains. Now days, few use this method. A study in 2009 showed that the majority of blue cheese contained “undetectable” traces of gluten (less than 1ppm), therefore they should be safe unless you are extremely sensitive. Do your homework and be sure the blue cheese you are using is safe.

Again, I am not an expert. I just create based on what I know does not bother me. I do try to look for gluten-free labeling, but if I happen to look it up on Google and it states it is safe, I will try it.
As always, these are just suggestions. Please use your own judgement.

Pineapple Express Omelette (A Jimmy’s Egg Copy-cat Recipe)

Pineapple Express Omelette l Gluten Free with Southern Charm
Apparently, I’m in the mood for weird combos. My last weird combo was chicken, apples, and pepper jack cheese for my Apple Pepper Jack Chicken. Today, it’s a strangely delightful combo I discovered while eating at a restaurant in Oklahoma.

Last year, the hubby and I were in Tulsa for a wedding. We were headed to IHOP for breakfast, but being a Saturday morning, it was crazy packed. However, just around the corner was an unknown (to us) restaurant called Jimmy’s Egg. Not many options were available to us in the area we were (and I was STARVING by that point), so we decided to jump in and try this place.
So, how was it?
Well, let’s just say that since our visit, we have made plans eat at one whenever we go visit my in-laws.
This omelette was on the menu when we went the first time, and I was pretty nervous to try it. But, I’m so glad I did. I love the combination of the ham, pineapple, green onions, and smooth cream cheese. I loved it so much that we made plans the next day to eat there before heading home!

Anyway…
Here’s my pretty darn close copy-cat to satisfy my craving when we aren’t near Oklahoma.
But, if you are ever going through Oklahoma (and a few other places in Texas, Kansas, and Nebraska) stop in and try their version. I haven’t seen it on the menu since that first time; however, if you ask for it, they will still make it.

Pineapple Express Omelette

Ingredients:
2 eggs
2 slices lunch meat ham, diced
1 green onion, sliced
about 5 pineapple chunks, sliced into 3 pieces each
1 Tbsp butter
2 slices of cream cheese
salt, to taste

Instructions:
1) Crack eggs into a bowl. Season with salt and beat them until they are a pale yellow color. You actually want a lot of air in the eggs so that they are nice and fluffy.
2) Melt butter in the bottom of the skillet and quickly saute the green onions, ham, and pineapple chunks.
3) Pour eggs over the meat, onions, and pineapple.
4) Let the eggs cook until the bottom begins to set.
5) Gently lift one side of the eggs and tilt the pan so that still liquid egg flows underneath. Continue to do this around the sides until there is no liquid left. It should resemble a pancake right now.
6) Gently flip the eggs over and allow the eggs to cook on that side. (This should take only about 30 seconds or so.)
7) Place cream cheese in the center of the egg and fold the sides over to cover the cheese.
8) Transfer to a plate and garnish with pineapple and green onions if you desire.

Apple Pepper Jack Chicken (a THM S-meal)

Apple Pepper Jack Chicken l Gluten Free with Southern Charm
Back before I got married, I had a wonderful roommate.
However, we were as different as night and day.
I was/am an introvert. Quiet and pretty shy until you get to know me.
Amy? Well, I seriously doubt she’s ever met a stranger! And if I’m an introvert, then she is the poster child for extrovert.

Yet, strangely, we were a great combo.

We’d cook and grocery shop together, have game nights at the house, bonded over So You Think You Can Dance, and would often have cleaning/dance parties. Seriously, I couldn’t have asked for a better roomie.
Typically, we would make our delicious creations together; but one night, I was late getting home. When I walked in, she had this dish ready to eat while we watched the newest episode of Grey’s Anatomy, Chuck, or whatever was on our schedule for the night.
It’s an incredibly simple dish and while it sounds somewhat strange…just like me and Amy, the ingredients are a fantastic combo!

Apple Pepper Jack Chicken

Ingredients:
4 chicken breasts
6 slices Pepper Jack cheese
1 apple (I used Fuji), peeled and sliced thin
salt

Instructions:
1) Heat oven to 350.
2) Place chicken into a 9×13 dish. Season with salt. Bake covered for about 20 minutes (or until chicken is close to being done)
3) Take chicken out of the oven and drain the liquid from the bottom of the dish.
4) Lay the apple slice over the top of the chicken and cover the apples with the cheese.
5) Place back in the oven and bake for another 10-15 minutes.

If you are following the Trim Healthy Mama lifestyle, this would qualify as an S meal since there is only 1/4 apple on each chicken breast. This is not enough to push it into crossover territory.

Spaghetti Squash Au Gratin

Spaghetti Squash Au Gratin
We love potatoes in this house. Actually, my husband loves potatoes…because that’s the only “vegetable” the man will eat.

I try, folks, I really do. But, 40 years of bad habits is hard to break!!

Anyway, I saw this recipe and wondered if I could fool him into thinking it was hash brown casserole. It was pretty close, honestly.
Had I added more salt, and not told him it was spaghetti squash BEFORE he had eaten all of his serving, he would have probably eaten more of it the first night. However, the next night, I added more salt with the leftovers and he actually ate it…and said I could make it again!
This fake-out was a win!

Spaghetti Squash Au Gratin

Ingredients:
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, diced
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds.  Place in a dish with a ¼ inch of water; microwave for 10 -12 minutes.  While the squash is cooking, saute the onions until they are a light brown.
Use a fork to scrape the insides of the squash into a medium bowl, then mix in the onions, cheese, and sour cream. Salt and pepper to taste.
Bake at 350 for 2o minutes.

This recipe is linking up at:
Weekend Potluck
Living Well, Spending Less: Thrifty Thursday
Home Maid Simple

Bacon Wrapped Meatloaf Singles

Bacon Wrapped Meatloaf @Gluten Free with Southern Charm

I was browsing through a new friend’s blog Almost Supermom the other day and came across her recipe for some delicious looking Bacon Wrapped Meatloaf Medallions. Personally, anything wrapped in bacon is bound to be good, so I knew I had to make them.

I did deviate from her original recipe, omitting the egg due to my daughter’s allergy and using gluten-free oats instead of almond flour. Aside from that, it was all the same and so very, very good.
And, as my family is quite teeny compared to hers, I just made half the recipe.

Bacon Wrapped Meatloaf

1 lb ground beef
1 garlic clove, minced
2 tsp Lee and Perrin’s Worcestershire sauce (I use this brand as it is gluten-free)
1/2 tsp salt
1/2 cup ketchup
1 egg
1/4 cup gluten-free oatmeal
1/2 package of bacon
toothpicks

Preheat oven to 350.
Mix all the ingredients (except the bacon) together in a large bowl. When well combined, roll into large meatballs (about 4) and wrap with a piece of bacon. Insert a toothpick to hold it together.
Place on boiler pan and cook for 40 minutes. (If you do not have a broiler pan – like me – line a cookie sheet with foil and place a cookie cooler rack on top of the foil. Place the meatloaf singles on top of a cookie rack. It works pretty well.)

Bacon crispiness:
If you are a supporter of crisp bacon, then after 40 minutes, you will want to broil your meatloaf for about 4 minutes. The broiling crisps up the bacon nicely.
If you prefer the chewy bacon, then omit this step and start enjoying your delicious dinner!

Also, Supermom was so kind and edited my meatloaf pictures. She really is SUPER!

This recipe is linking up at:
Weekend Potluck
Living Well, Spending Less: Thrifty Thursday

Gluten Free Blackberry Cobbler

Easy Gluten-free Blackberry Cobbler @joyinthesemoments.com

Snowstorms always bring out the cook in me. Something about being stuck inside makes me crave something warm and sweet.  So, crazy me. I braved some crazy roads to grab the ingredients for a gluten-free blackberry cobbler.
It was worth it. And you’ll thank me later, I promise.

So, let’s get to work making this yumminess.

Easy Gluten-free Blackberry Cobbler
16oz blackberries (fresh or frozen)
1 cup gluten-free Bisquick
1/2 cup sugar
1 cup milk
1 stick of butter

1) Wash and place blackberries in an 8×8 dish.
2) Mix Bisquick, sugar, and milk together. Pour the mixture over the blackberries.
3) Melt butter and pour over the cobbler.
4) Bake at 350 for approximately 30 minutes. Cool 15 minutes and serve.

 

Creamy Country Chicken with Biscuits

Creamy Country Chicken with Biscuits @Gluten Free with Southern Charm

I love chicken pot pie – as evidenced by this being the second “almost a pot pie” recipe on this site!! But, with working a full time job, chasing a toddler, keeping house, and working on my two blogs, I don’t always have the luxury of spending the better part of the day whipping up a double crust, making the filling from scratch, etc.
The other day, I was craving pot pie and I remembered that when I used to nanny, I would make this Homestyle Bake by Banquet for the kids quite often. Super easy, super fast…and full of gluten, preservatives, and other unhealthy stuff.

Enter my own version of Chicken Pot Pie, inspired by the Banquet meal.

Creamy Country Chicken with Biscuits

Filling Ingredients:
3 chicken breasts cooked and diced (I used my George Foreman grill and seasoned with salt, pepper, and garlic)
1 onion, chopped
2Tbsp cornstarch (for thickening)
2 cloves garlic, minced
4 Tbsp stick butter
1 8oz can gluten-free broth
1/2 cup milk
1 10oz bag of frozen mixed vegetables
2 tsp thyme
salt and pepper, to taste

Biscuit Ingredients:
(found on the back of the Bisquick box)
2 1/2 Cups Bisquick
2/3 c milk
1/3 c shortening

Instructions:
1) Saute onion and garlic in melted butter.
2) Whisk in cornstarch to make a rue.
3) Add broth and milk. Mix with rue, break up any clumps.
4) Add vegetables, diced chicken, thyme, salt and pepper.
5) Simmer until vegetables are warmed through.
6) While the chicken filling is simmering, mix up the biscuits according to the directions on the package.
7) Transfer filling to a 9×13 pan. Drop equal amounts of biscuit mix onto the filling. (I had 4 rows of 3 biscuits).
8) Bake at 350 for 20 minutes – or until the tops of the biscuits are golden.

This delicious recipe is linking up with Living Well, Spending Less: Thrifty Thursday

Butter Ranch Chicken

Butter Ranch Chicken @glutenfreemakeover.com

 

The other day I took a look at my menu and decided nothing on there sounded good.
So, I veered off course.
This is actually a big deal for me because I typically only buy the ingredients for that week’s menu.
But, a quick look in the cabinets found an extra packet of dry ranch mix.
BINGO!
I can make something with a ranch seasoning and the hubby is sure to eat it. I mean, seriously. This man eats Ranch like it’s going out of style. I’m honestly surprised that he doesn’t douse his eggs in it. Thankfully he’s not that fanatic.

We have  roast recipe that includes the ranch mix, so I modified a bit. The result was Butter Ranch Chicken. Not too shabby.
Super easy and so moist!

See? Couldn’t be easier!

Butter Ranch Chicken
4 Chicken Breasts
1 pkg Hidden Valley ranch mix (I love that this is gluten-free!)
1/2 stick of butter

Place the chicken into the crockpot and sprinkle with the ranch mix. Cut butter into 8 pieces and place on top of the ranch mix. Cook on low for 4-6 hours.

Pesto Rotini with Chicken and Roasted Tomatoes

Chicken Pesto Rotini @glutenfreemakeover.com

**Originally posted on Joy in These Moments

My husband loves pesto, so the other night I decided to whip up a yummy supper surrounding the garlicky sauce.

(Unfortunately, I forgot that I had a Bible study soon after…with a bunch of women I had never met…with my now super garlicky breath. Nothing like a first impression.)

Here’s the recipe to try for yourself. (I found the delightful recipe here and adapted it for a gluten-free diet.)
Just a warning – have plenty of Listerine on hand or don’t breathe on anyone for awhile afterwards.

Chicken Pesto Rotini with Garlic Roasted Tomatoes

Ingredients:
2 chicken breast
12oz gluten-free rotini (I used the Ronzoni brand)
1 8oz jar pesto sauce
1/4 cup Parmesan cheese
1 1/2 cups cherry or grape tomatoes, cut in half
2 garlic cloves, minced
olive oil
2 tsp Italian seasoning
salt and pepper to taste
garlic powder, to taste

Instructions:
1) Toss tomatoes, fresh garlic, Italian seasoning with approximately 1Tbsp olive oil (or enough to generously coat tomatoes).
2) Roast in a 350* oven for 20 minutes.
3) Prepare pasta according to package directions.
4) Season chicken with salt, pepper, and garlic powder. Pan fry with olive oil until chicken is done, then cut into chunks or shred (whichever you prefer).
5) Toss the chicken, rotini, pesto, and roasted tomatoes. Top with Parmesan cheese.
6) Enjoy!