Holiday Foods

As we are entering the holiday season, or as my husband calls it pie season, I wanted to share some of our favorite egg-free holiday recipes.  Click on the link below each picture for the recipe.  I hope you all have a Happy Thanksgiving, Merry Christmas and Happy New Year!!

Herb Turkey Breast {Slow-cooker} (EF, DF, GF)

Pot Roast {Slow-cooker} (EF, DF, GF)

Cornbread Dressing (EF, DF)

Mashed Potatoes (EF, DF, GF)

Cinnamon Jello Salad (EF, DF, GF)

Cranberry Nut Bread (EF, DF)

Pumpkin Pie (EF, GF)

Pecan Cobbler (EF)

Pecan Caramel Cheesecake (EF, GF)

Cut Out Cookies (EF)

Southern Cornbread {Egg-free, Gluten-free}

I just pulled this cornbread out of my oven.  The picture below was taken as it is cooling.  I also made this recipe over Christmas, as written.  But I took note that the egg was 'optional'.  So, this time I made without the optional egg.  I do not have a cast iron skillet.  It is on my wishlist.  As you can see, I made the cornbread in a round cake pan.  I still preheated the pan but I used one tablespoon of butter in place of the bacon grease (also not readily on hand).  I found this recipe to be a teeny bit salty for my taste, even with using unsalted butter.  In the adaptation printed below, I also reduced the salt.

You have to try this the next time you make soup or chili this winter.  It isn't as sweet as my other cornbread recipes but is more authentic with true southern style cornbread.  Yummy!

Southern Cornbread Recipe

Adapted from Southern Cornbread Recipe by Simply Recipes

2 c cornmeal

2 t baking soda

¼ t salt

2 T sugar

1 ¼ c buttermilk

6 T unsalted butter, melted

1 T bacon drippings or unsalted butter

Preheat the oven 400°.  Put the bacon fat or butter in a 9 or 10 inch cast iron skillet or cake pan and put into the oven.  Mix together all the dry ingredients in a large bowl.  Mix in buttermilk. Stir in the melted butter.  Add the cornbread batter to the hot pan and making sure it is evenly distributed.  Bake for about 20 minutes or until the edges are beginning to brown.  Let cornbread rest for 10-30 minutes before cutting.

Thanksgiving {Egg-free}

Ah... Thanksgiving week!  Are you getting ready to cook your feast?  It can be a little stressful, especially when food allergies are involved.  Here is a list of some of the holiday favorites you can find on our egg-free Thanksgiving Menu.

Herb Turkey Breast {Slow-cooker} (EF, DF, GF)

Cornbread Dressing (EF, DF)

Cinnamon Jello Salad (EF, DF, GF)

Pumpkin Pie (EF, GF)

Honey Wheat Cornbread {Egg-free, Dairy-free}

Cornbread is a favorite at my house, especially during the cooler Fall and Winter months.  In my attempt to make our favorite Cornbread (EF, DF) recipe a little bit healthier, I replaced the all purpose flour with whole wheat flour and the sugar with honey.  My kids didn't even really seem to notice!  Yay!

If you like this recipe, you may also like Honey Wheat Pancakes (EF).

UPDATE (01/21/15):  Most people may consider winter time to be 'soup season'.  My oldest child thinks of it as 'cornbread season'.  The best part of having chili or soup for dinner is that Mom makes cornbread!  So, needless to say, I have been making this recipe frequently!  I have found adding one extra tablespoon of milk to the batter helps quite a bit with consistency.  Also, the wheat flour version also doesn't need to cook quite as long.  I always take it out at right about 20 minutes.  I have noted these changes below.  Enjoy!

Honey Wheat Cornbread

1 c whole wheat flour

1 c cornmeal

¼ c honey

1 T baking powder

¼ t salt

1 c + 1 T milk or non-dairy substitute

1/3 c vegetable oil

Preheat oven to 425°.  Grease bottom of an 8”x8” square baking pan.  Stir together all ingredients, except for baking powder, until mixed through.  Add baking powder last, mixing until incorporated.  Immediately, pour into prepared pan and bake at 425° for about 20 minutes or until edges brown and top is golden.  Let cool slightly in pan for at least 5 minute prior to cutting.  

Serves 8-9

Note:  If the batter is left to sit for a few minutes, the baking powder starts to rise and makes the batter lumpy.  Adding the baking powder last and baking immediately, keeps the batter and baked cornbread nice and smooth in appearance. 

Cornbread Dressing {Egg-free, Dairy-free}

I make this dressing recipe for Thanksgiving every year.  I imagine everyone has already had their Thanksgiving feast but I wanted to go ahead and post this recipe since a lot of families have turkey for Christmas.  This is a great side for Herb Turkey Breast {Slow-cooker} (EF, DF, GF).  Enjoy!

Cornbread Dressing

2 pans prepared Cornbread {Egg-free, Dairy-free}

1 t Salt

1 t Pepper

1 large onion, chopped

2 T margarine or butter

1 T Sage

1 T Poultry seasoning

6-8 c chicken broth (3-4 cans)

Crumble cornbread in a medium bowl and set aside.  Dice and cook onion in margarine in a small skillet.  Add onion mixture, salt, pepper, sage and poultry seasoning to the crumbled cornbread.  For best results, refrigerate overnight.  The next day, grease 10x15” baking pan with Crisco.  Spread dry mixture in the prepared pan.  Pour chicken broth evenly over cornbread mixture until slightly sloshy.  Bake at 350 for about 1 hour or until golden brown.

 

Chicken Tamale Pie {Egg-free}

Today is the first day of Fall, my favorite season!  I really love it!!  I love the crispness in the air, the fun fall activities, getting to wear some cooler weather clothes and especially all of the delicious fall treats. . . apples, pumpkins, etc.

Today I am sharing a recipe that isn't necessarily related to fall, but does have some fall colors and has a nice warm cozy comfort food taste to it!  Here is my recipe for Chicken Tamale Pie.  It turned out pretty much how I envisioned it.  This recipe is a little spicy.  If your family doesn't like spicy foods, you can omit the cayenne pepper and use regular canned diced tomatoes in place of the diced tomatoes and green chilies.

If you like this recipe, you may also like Shredded Chicken Tacos (EF, DF, GF).
 

 Cut and topped with olives and green onion.

Fresh out of the oven.

Chicken Tamale Pie

2 split chicken breasts, cooked and shredded

1 can black beans, drained and rinsed

1 can diced tomatoes with green chilies, drained

1 8 oz can tomato sauce

½ t onion powder

½ t garlic powder

½ t freshly ground pepper

½ t salt

3 T chili powder

¼ t cayenne pepper

1 t ground cumin

1 c shredded cheddar cheese or cheddar cheese blend

Cornbread topping:

1 ½ c all-purpose flour

1 ½ c cornmeal

2 T sugar
1 T baking powder

½ t salt

1 ½ c milk

½ c vegetable oil 

Preheat oven to 425°.  In a large bowl, add chicken, beans, tomatoes, tomato sauce and spices stirring until well combined.  Spray the bottom of a 9x10 baking dish with cooking spray.  Add chicken mixture spreading evenly.  Sprinkle with shredded cheese and set aside.

To make the cornbread topping, stir together all ingredients, except for baking powder, until mixed through.  Add baking powder last, mixing until incorporated.  Immediately, pour over chicken and cheese.  Bake for 30-35 minutes or until edges brown and top is golden.  Serve warm.  Topping ideas include: sour cream, green onion, olives, fresh diced tomatoes, etc. 

Serves 8

Dairy-free notes:  I think a non-dairy milk could be substituted in the cornbread.  The cheese in between the chicken mixture and cornbread could also be omitted to make this dish dairy-free.  If anyone tries it, let me know how it turns out.

Cornbread {Egg-free, Dairy-free}

This cornbread is easy and tastes great.  It is the perfect accompaniment for beans, soup and chili.  The sugar adds just enough sweetness for the kids to love it! 

Cornbread

1 c all-purpose flour or gluten-free flour

1 c cornmeal

4 T sugar
1 T  baking powder

¼ t salt

1 c milk or non-dairy substitute

1/3 c vegetable oil 

Preheat oven to 425°.  Grease bottom of an 8”x8” square baking pan.  Stir together all ingredients, except for baking powder, until mixed through.  Add baking powder last, mixing until incorporated.  Immediately, pour into prepared pan and bake for 20-25 minutes or until edges brown and top is golden.  Serve warm.  Top with margarine and honey for a delectable treat.  

Serves 8-9

Note:  If the batter is left to sit for a few minutes, the baking powder starts to rise and makes the cornbread lumpy.  Adding the baking powder last and baking immediately, keeps the batter and baked cornbread nice and smooth in appearance.

Dairy-free:  I think a non-dairy milk could be used in this recipe to make it dairy-free.  I have not tried it so am hesitant to label it as such.  If anyone tries it, let me know how it turns out.  Thanks!