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.

 

Beef Stew {Slow-cooker}

I have been working on this recipe for a while.  I have finally come up with something that I am happy with and it is allergy friendly!  Yay!  A good warm, hearty meal for a cold day.  Serve with Cornbread (EF).  Enjoy!

Beef Stew {Slow-cooker}

1 ½ - 2 pounds stew meat, well trimmed and cut into 2-inch pieces

2 T olive oil

1 onion, coarsely diced

8 oz mushrooms, coarsely diced

1 – 1 ½ pounds waxy potatoes (I used red potatoes), quartered

½ - 1 pound carrots, peeled and sliced into 1-inch pieces

2 bay leaves

1 c beef broth^*

2 T cornstarch

3 T tomato paste^*

2 T Worcestershire sauce^*

2 cloves garlic, minced

1 t dried parsley

½ t dried thyme leaves

½ t freshly ground black pepper, more to taste

salt, to taste

Heat 1 T of oil in a skillet and brown meat on all sides without cooking through.  Add meat to slow cooker.  In same skillet, heat remaining 1 T oil.  Sauté onion and mushroom until onion is translucent, mushroom is tender and have taken on a nice caramel color.  Add potatoes, carrots and bay leaves to slow cooker.  Top with sautéed onion and mushrooms.  In a separate bowl combine broth and cornstarch stirring until cornstarch is dissolved into the broth.  To broth mixture, stir in tomato paste, Worcestershire sauce and remaining spices.  Pour broth mixture over meat and vegetables in slow cooker.  Cook on high for about 6 hours.

^* For those with a gluten allergy, make sure the beef broth, tomato paste and Worcestershire sauce you use are gluten-free.  Lea & Perrins is gluten-free.

Turkey Treats

We made these cute little Turkey Treats for school this week.  My kids loved helping make them and their friends loved eating them!  So fun!

This idea was another great Pinterest find.  Rather than attach each piece of candy with melted chocolate, I just put a blob of melted chocolate in the middle and let my kids add the candy.  I think that was faster and more fun for the kids.  So, I didn't use the chocolate wafer.  I also used Reese's Pieces in place of the orange M&M just because there are more orange candies in a bag of Reese's Pieces.  I would have for sure used M&Ms, if there had been a nut allergy in my child's class.  

If you like this post, you may also like Rice Cereal Treats (EF, DF, GF).

Pot Roast {Slow-cooker}

Do you need an allergy-friendly roast for your upcoming holiday gatherings?  I made this roast a couple of years ago for Christmas when my brother-in-law came to our house for the holiday.  He is allergic to gluten and my husband is allergic to egg.  Having multiple food allergies for one holiday gathering makes things a little challenging.  This recipe is such a great solution!  It is allergy-friendly, delicious and can cook in my slow-cooker!  I that I can put it in the slow-cooker and spend my time visiting with friends and family!

I like to cook my carrots with my roast.  This Worcestershire in this recipe can be a little strong for veggies so you could also cook them separately, like in this Sugar-kissed Carrot (EF, DF, GF) recipe.  I like to serve this roast with carrots and Mashed Potatoes (EF, DF, GF)!  Easy, allergy-friendly and delicious recipes for a holiday or any day!

  Mmmmm . . . tender, delicious pot roast!

Pot Roast {Slow-cooker}

2 ½ to 3 pound beef roast

1 T olive oil

½ c water

¼ c Worcestershire sauce*

4 cloves garlic, minced

1 t dried parsley (1 T fresh parsley)

½ t dried thyme

1 t freshly ground black pepper

1 t salt

1 pound fresh carrots (optional)

Trim fat off the outside of the roast.  Heat oil in a large skillet on medium heat.  Sear all sides of the roast in the skillet.  Place seared roast in your slow-cooker.  Pour water and Worcestershire sauce over roast.  Sprinkle top with garlic and remaining seasonings.  Scatter carrots around edges of roast, if using.  Cook on high for about 6-8 hours or until nice and tender.    

*For those with a gluten allergy, make sure the Worcestershire sauce you use is gluten-free.  Lea & Perrins is gluten-free.

 Roast is seared and ready to cook.

Chicken with Mustard Sauce

 As you all probably know by now . . . I am a bit of a Pinterest junkie.  It is such a great place to find new ideas and recipes. I found this popular recipe on Pinterest, recently.  It was really good!  My husband especially liked it.

 Chicken with Mustard Sauce

 The chicken straight out of the oven before thickening the sauce.

 Chicken with Mustard Sauce - Click here to link to recipe.

Note:  This recipe does have a pretty strong mustard flavor.  So, if you aren't a big fan of mustard, it may not be for you.  Do line your pan with aluminum foil as suggested in the recipe.  I had to work on the pan I used for a couple of days to get it clean.  Foil would have been so much easier.  Also, she says to just mix the cornstarch in the pan used for cooking.  I had a hard time getting mine to thicken.  I think next time I will pour it into a little sauce pan to thicken.  I also substituted boneless skinless chicken breast for the chicken thighs.

Tomato Cucumber Salad

In my last post, I served my Pesto Chicken Salad sandwiches with a simple cucumber salad.  Again, this is not a typical fall recipe.  But I find you can always find some decent tomatoes and cucumbers in your local grocery store, even when some veggies are out of season.  So, I made this quick salad!

Cucumbers release a lot of water and can really soak down your salad.  This salad has a light dressing so I tried to minimize the excess water by salting and draining the cucumbers first.  I was amazed at how much water I drained off.  The salad did seem a crisper!

Tomato Cucumber Salad

1 English cucumber, peeled and cubed

Salt, to taste

6 Campari tomatoes, cut and seeded

1 T diced shallot

1 T red wine vinegar

½ T olive oil

Pepper, to taste

Place peeled in cubed cucumbers in a medium sized bowl.  Sprinkle with salt and refrigerate for about four hours.  Remove from refrigerator and pour off excess water.  Add remaining ingredients and toss to coat.   

Notes:  I used Campari tomatoes because I like their crisp, sweet taste.  You could substitute 3-4 plum tomatoes or 10-12 cherry tomatoes.  I also used a shallot because of its mild flavor.  You could substitute red onion, if preferred.