Easy Asparagus and Zuchinni Bake Gluten Free Recipe

Asparagus & Zuchinni

Asparagus & Zuchinni

I love spring time. Spring brings us fresh asparagus, one of my favorite vegetables. I love it any way it is cooked. This time I added some garlic and zuchinni, and feasted on a meal most delicious.

Asparagus & Zuchinni Bake

Asparagus & Zuchinni Bake

This dish is so easy to make.  Just wash and trim the asparagus, slice the zuchinni, peel and chop some garlic, and you are almost there.

Asparagus & Zuchinni Bake

Asparagus & Zuchinni Bake

Here is the so simple recipe:

Asparagus & Zuchinni Bake

1 bunch of fresh asparagus

2 medium zuchinni

1/2 to 1 whole head of garlic, depending on how much garlic you like.

sea salt

black pepper

olive oil spray

Wash and trim the asparagus and place in one end of a 13″ X 9″ casserole dish. Slice the zuchinni and place in the other end of the casserole dish. Peel and chop the garlic. Sprinkle over the asparagus and zuchinni. Spray the vegetables lightly with olive oil. Sprinkle with sea salt and black pepper. Bake in preheated 400° oven uncovered for 20 minutes.

I served this up with some gluten free macaroni and cheese, and rib eye steak.

Asparagus & Zuchinni Bake served up with macaroni and cheese, and rib eye steak.

Asparagus & Zuchinni Bake served up with macaroni and cheese, and rib eye steak.

What is your favorite way to serve asparagus?

Gluten Free Cornbread Dressing Recipe

I developed this recipe for Gluten Free Cornbread Dressing because I wanted something that tasted like what  my mother used to cook for the holidays. I am a southern girl from Georgia, and in the south, we make our dressing using cornbread. I looked over the ingredients of my Mama’s cornbread dressing, and mad  delicious, and is gluten free substitutions. This gluten free version is almost as good as Mama’s, and is exactly right for the holidays, or for a Sunday family dinner. Enjoy!

Gluten Free Cornbread Dressing
A gluten free version of the classic southern cornbread dressing.
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Prep Time
25 min
Cook Time
1 hr 20 min
Total Time
1 hr 45 min
Prep Time
25 min
Cook Time
1 hr 20 min
Total Time
1 hr 45 min
Ingredients
  1. 1 medium onion, chopped
  2. 3-4 stalks celery, chopped
  3. 2 tablespoons butter
  4. 1 package (12 oz.)of Pamela’s Gluten Free Cornbread Mix (or your favorite brand of gluten free cornbread mix)
  5. 3 eggs
  6. 1 cup buttermilk or water
  7. 4-5 slices of gluten free bread (I used 3 Udi’s Gluten Free Hot Dog buns. I like the way they taste but I don’t like hot dogs. You can use your favorite gluten free bread for this recipe)
  8. 3-4 cups gluten free chicken broth or stock (I used Swanson’s because it says on the container that it is gluten free)
  9. 4 eggs
  10. 3-4 tablespoons poultry seasoning (more or less to your taste)
  11. 1 tablespoon sage (more or less or none depending on your taste)
For the cornbread
  1. Saute´ the onions and celery in the butter until onions are translucent.
  2. Meanwhile, prepare the cornbread mix according to the directions on the package.
  3. When onions and celery are done, mix them into the cornbread batter.
  4. Bake in a 375° oven until browned, about 30 minutes. Let cool completely.
  5. I usually make my cornbread the day before.
To prepare the dressing
  1. When cornbread is cooled, crumble it up into a large mixing bowl.
  2. Tear or cut up the bread into small pieces, add to the bowl.
  3. Mix in seasoning, eggs, and broth, a little at a time, until mixture is like a thick batter.
  4. You are actually making a savory bread pudding. You don’t want it to be too thin, or too thick. Usually about three cups of broth is enough.
  5. Pour dressing into a greased 9″ X 13″ pan or casserole dish.
  6. Bake at 400° until set and browned, about 30-45 minutes.
Notes
  1. Serve with giblet gravy and cranberry sauce.
Optional
  1. Add 1/2 cup chopped apple and 1/2 cup dried cranberries to the cornbread batter.
FabGrandma http://fabgrandma.com/
This gluten free cornbread dressing is delicious and almost tastes like my Mother’s gluten full version. Served with giblet gravy, it is heavenly! If you make it, please let me know what you think of it. 

 

Ambrosia Pie With Maple Chocolate Chip Cookie Crumb Crust (Gluten free of course!)

Udi's Gluten Free Maple Chocolate Chip Cookies

Udi’s Gluten Free Maple Chocolate Chip Cookies

I recently received a huge box of samples of Udi’s Gluten Free products. There were so many good things in that box, including Cinnamon Raisin Bread, White Sandwich Bread, Cinnamon Rolls, Double Vanilla Muffins, and more. The Maple Chocolate Chip Cookies were also in the box. These are new and I had not tried them before, but if you are a fan of maple these cookies are for you!

I was asked to create a recipe using one of the products in the box, so here is what I made. I named it Ambrosia Pie because it has apricots and coconut in them, and surely those must be food of the gods, they taste so good together. I used the Maple Chocolate Chip Cookies to make a cookie crumb crust for my pie. Here is how I made it:

Cookie Crumb Crust

Cookie Crumb Crust

Ambrosia Pie With Chocolate Chip Pecan Cookie Crumb Crust

Cookie Crumb Crust:

1 pkg Gluten Free Maple Chocolate Chip Pecan Cookies
¼ stick of butter
¼ cup brown sugar
Mix ingredients together in food processor until crumbly. Press into a pie dish and up the sides. Put in oven and bake for 10 minutes. Let cool.

Filling:

1 cup chopped dried apricots
½  cup shredded unsweetened coconut
1 can sweetened condensed milk
2 eggs
1  8 oz pkg cream cheese

Mix all ingredients well with electric mixer. Pour into pie crust, bake at 350 degrees for 40-45 minutes. Cover edges of crust with aluminum foil to prevent burning. Remove it for last 20 minutes of cooking. Cool before serving. This is good with whipped cream or vanilla ice cream.

My finished pie

My finished pie

 

My First Attempt At Apple Butter

Honey Crisp Apples

Honey Crisp Apples

Yesterday, I told you about stopping to get some apples to make apple butter when we came home from our visit with the in-laws. Those apples look so good, don’t they?

My mother has been making apple butter for as long as I can remember, but I have never tried it. Since I did not have a recipe for it, I decided to google for one, and found several. The one I used is the one found at Pickyourown.org.

I read through the recipe to make sure I had all the ingredients I needed before I started. This is important to know, because even though I had all the ingredients on hand before I started, I soon found out that I did not have all the tools I needed. This proved to be a sore spot later on, as you will see.

Washed apples

Washed apples

To get started making apple butter, the first thing you do is wash the apples. Just use cold water to rinse them off and pick off any leaves still attached.  Next, cut them up. The recipe I used said that you did not have to remove the core and seeds, or peel the apples. It said that most of the pectin in the fruit is in the core and peels, so I did not do that. All I did was cut each apple into six to eight pieces and put them in a large stock pot. The pot I have is 16 quarts. It did not hold all of the apples I had.

Cut up apples and put them in a large pot

Cut up apples and put them in a large pot

When all the apples are in the pot, add about an inch or two of apple juice. I used an all natural apple juice with no sugar added, about half of a 64 ounce bottle. Bring the pot to a boil, and stir occasionally. Turn the heat down to simmer, cover, and cook until the apples are soft. This does not take very long, maybe an hour or so.

Apples cooking on the stove

Apples cooking on the stove

Once the apples are soft, you will put them through a food mill or sieve to remove the seeds and core. This is where I found out that I needed a food mill. So, I turned the apples off and left them sitting on the stove while I ran to town to find a food mill. I went to Wal-Mart, no food mill. Went to Kroger, no food mill. Went to Dollar General, no food mill. There were no other stores in my little town, so I started home, trying to think in my head what I would do since I did not have a food mill. Then I saw a flea market that was open. I went in, and the first person I talked to had a food mill. It was not a small one like I had been looking for, but a huge monstrosity of a thing that looked like I was going to go into the apple butter manufacturing business to justify having it in my home. But because it was a used thing, I only had to pay $22. She was asking $25 but all I had in my pocket was $22 so she took it. I bet she was glad to be rid of it!

 

Milling the apples

Milling the apples

I got home with the monstrosity of a food mill. This thing was supposed to clamp to a table top or counter top. It would not fit on my table or my counter top. I was about to cry, and was getting tired already. I didn’t know what to do. Fabgrandpa came to the rescue, and moved some stuff around on his workbench on the back porch so that the food mill would clamp onto the counter top out there. So it was that I spent an hour or two on the back porch, milling the apples.

The next step after the apples are milled is to put the applesauce into a crock pot or slow cooker with sugar and spices and let it cook overnight. I forgot to take a picture of the crock pot but I am sure you can imagine it: Applesauce up to the rim, with half a bowl of sauce left over, cooking all night long. There was applesauce and apple butter EVERYWHERE! On the kitchen table, on the counter top on the back porch, all over the kitchen counter. And not in jars, honey, just sticky stuff all over the place! This was a super messy job. Finally, it was time to put the apple butter into the jars, seal them and then put them in a water bath canner. The same stock pot I used to cook the apples doubled as the canner. I put the jars in boiling water, put the lid on the pot and let it boil for 15 minutes.

And finally, after all that work, I took 7 pints of apple butter out of the canner, and set them on a towel on the counter. And Ping, ping, ping, ping, ping, ping, ping! They all sealed! I felt so dang proud of myself for making apple butter!

7 jars of apple butter for my troubles!

7 jars of apple butter for my troubles!

So, here is what I learned. It is a big job to make apple butter. It can be messy. Next time, I would take the time to cut out the core and seeds, and then after the apples are cooked, use a food processor to blend in the peels. That would be much easier and less time consuming than using that mill contraption. I would also get a larger crock pot so that I could fit all of the applesauce in it.

And just as a sidenote, I used half as much sugar as the recipe called for and the apple butter tastes good. I also did not have cloves, ginger, and nutmeg as separate spices, so I used pumpkin pie spice and cinnamon.

Farm Fresh Friday: Sewell Mill Community Farmer’s Market Bremen Georgia

Sewell Mill Community Farmer's Market in Bremen, Georgia

Sewell Mill Community Farmer’s Market in Bremen, Georgia

Yesterday I went to the Sewell Mill Community Farmer’s Market in Bremen, Georgia. This farmer’s market is open every Thursday from 3:00 p.m. until 6:00 p.m. Local farmers come and fill their booths with fruits, vegetables, jams, jellies, and lots of other goodies to sell.

MMMMM, green beans, peppers, squash

MMMMM, green beans, peppers, squash

I did not get the name of this farmer, but he had a display of some beautiful green beans, peppers, and squash. I bought some of those green beans from him. I got a generous amount for $2.00.

Pretty Darn Good Salsa

Pretty Darn Good Salsa

The nice guy at this booth is a retired school teacher with a backyard garden. He perfected his home made corn and black bean salsa, and calls it “Pretty Darn Good”. And it is. I bought a jar of it to use next time I make my Shrimp and Black Bean Nachos. The pint jar was $5.00.

Lots of goodies at the Hembree Lane Farm booth

Lots of goodies at the Hembree Lane Farm booth

It was really hard not to buy some of all the things they had to offer at the Hembree Lane Farm Booth.  They had new potatoes, heirloom tomatoes, eggs, garlic, squash, cucumbers, kale, yellow wax beans, and green beans. I did buy some of the red fingerling potatoes and a fresh garlic bulb. Yum!

This sign had all the prices for the things they were selling.

This sign had all the prices for the things they were selling.

I like that the farmers at this market had signs that told how much their produce was selling for. It made it possible for me to decide if I could afford to buy from them without having to continually ask how much.

Delicious Goat Cheese

Delicious Goat Cheese

The last item in my shopping bag was an assortment of delicious goat cheeses from Coles Lake Creamery. I got blueberry, strawberry, and honey spreadable goat cheeses, in a package for $8.00 It is so good spread on gluten free ginger snaps or on gluten free raisin toast.

New Potatoes With Garlic Recipe

1.5 pounds new potatoes

1 whole head of garlic

olive oil

salt and pepper to taste

Wash the potatoes, slice off any spots. Dice into bite sized pieces, leaving peels on. Put the potatoes into an 8″ X 8″ glass casserole dish. Peel all the garlic cloves, slice, and sprinkle into potatoes. Add salt and pepper to taste, drizzle with olive oil. Stir to mix well.  Cover with aluminum foil and bake at 400 degrees for 45 minutes to one hour. Serve hot.

After my shopping trip yesterday, this is my menu for dinner tonight:

New Potatoes with Garlic

Steamed Green Beans with Basil

Sliced Fresh Tomatoes

Leftover Grilled Chicken

Leftover Ham Slice

 

Sewell Mill Community Farmer’s Market is located at 126 Hamilton Avenue in Bremen, Georgia. If you have any questions for them, their phone number is 770-843-8021. You can also like their Facebook Page. What is your favorite thing to find at a farmer’s market?

Georgia Summer Chicken Salad Recipe Gluten Free

Georgia Chicken Salad

Georgia Summer Chicken Salad

Since we made the decision to eat more locally produced foods, we found some fresh locally grown peaches at a farm stand in town. They were those kind of peaches you can only get in summer, that are so juicy that they drip down to your elbows when you trying to eat them. The kind that are so good you want to eat two.  I bought a small basket of them and took them home. There weren’t enough to make a pie, so I did the next bext thing. I put them in a chef salad.

After I made that home made mayonaise yesterday, I decided to use some of it to make this delicious  salad for dinner. There was some leftover chicken salad that I chopped up, added some of our favorite seasonings and the home made mayonaise. To put this together, here is what we used:

Georgia Summer Chicken Salad Recipe

1 cup of your favorite chicken salad

2 cups torn romaine lettuce

2 medium fresh peaches, peeled and sliced

1 medium tomato, sliced into wedges

2 boiled eggs, cut into slices or wedges

2 ounces colby cheese, cut into strips

salt and pepper to taste

Honey Mustard Dressing

Place a layer of lettuce on each plate. Add a scoop of chicken salad. Top with peaches, tomatoes, eggs and cheese. Serve with home made Honey Mustard Dressing.

My husband loved this salad with fresh juicy peaches and tomatoes. I think you will too. Have you ever used fruit in your tossed salads?

Makes 2 servings