Pineapple and Turkey Curry #glutenfree

Ground turkey has become our new best friend.  I have switched to using more ground turkey and less ground beef.  I do this when I don't have access to grass-fed beef in my freezer or it is not on sale at the grocery store.  It is more cost effective on my budget and a good healthy choice for my family.

Our family would eat curry daily.   We do enjoy all types of curry.  My husband makes a great japanese style curry.  I lean more toward the Indian curry combinations.  I buy a good quality yellow curry powder for basic recipes like this one.   At H Mart (they sell Indian Food too) we are able to find a good selection of curry powders and paste in our area.  I wish I could find an Indian grocery store because I would love to add a few more ingredients to my cupboards with an Indian flair. H Mart only has a small aisle.

This particular dish of Pineapple and Turkey Curry reminds me of a dish I had in Hawaii when we were on vacation a few years ago.  We visited the pineapple farm on the island of Oahu.  Fresh pineapple from the islands was something I ate every day.  We found curry to be a popular dish is some of the local eateries around the islands.

I have added a few ingredients that we like in our curry's to make it our own.  Our garden is producing a lot of zucchini and this is a dish that features it well.  The green and yellow together just feel like summer.  This dish is gluten free.  To make it paleo don't add the peanuts, peanut butter or serve it over rice.  You could substitute the rice for cauliflower rice. You could use almond butter in place of the peanut butter.  A vegetarian conversion would be to eliminate the ground turkey and use a firm tofu instead.  Just dice the tofu into small pieces.  I use tofu often in our curry dishes for our vegetarian friends. 

Summer is almost over in our part of the states.  The Farmer's Almanac is forecasting a white and wet winter for the East.  BOO HOO!

This is a great dish to add to your family's dinner to remind you of summer and the warmth that the sunshine brings.

ENJOY!

Pineapple and Turkey Curry
Makes 4 servings

1 pound of ground turkey
1/4 cup green onion, diced
1/2 cup zucchini, sliced and quartered
1/4 thinly sliced carrots
1 tablespoon coconut oil
2-3 tablespoons yellow curry powder
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon white pepper
2 (13.5 oz) cans of coconut milk, full fat
1-2 teaspoons of honey, for sweetness (omit if using sweetened peanut butter)
1/2 (+/-) cup unsweetened peanut butter
1 cup diced pineapple (fresh or canned)
cilantro, optional garnish
whole peanuts, optional garnish

1.  In a large skillet melt coconut oil.  Add diced vegetables and cook for 4 minutes.  Add ground turkey and cook until meat is not pink.

2.  Add spices, curry powder, peanut butter and coconut milk.  Stir well and simmer for 12 minutes.

3.  Add fresh pineapple and serve immediately with rice.

NOTE:  This is a dish that you can adjust to your family's preferences.  Taste and cook as you go. My family likes our curry to be strong so I use the 3 tablespoons we also like the peanut butter so I might add more than the 1/2 cup.  Same with the honey, if you like it sweeter add a bit more.

Written by Sherron Watson

Chicken Cordon Bleu Casserole #glutenfree

This is a dish that my kids request I make on multiple occasions.  I don't cook casseroles very often anymore because of the requirement of dairy and cheese.  BUT--my kids don't have any diet restrictions and so I don't mind making this once in a blue moon; or as they say in this day and age, a Super Moon.  

I make this gluten free with several changes to the original recipe.  I don't buy any canned cream soups. I make the "cream soup" as I go in the recipe.  It takes but a few minutes to whip it together and you have a "made from scratch" version without all of the extra preservatives.  This is one way that I can make our casseroles gluten free.  Some people are surprised that these soups have wheat listed as an ingredient.  This is why I suggest, if you are new to the gluten free style of eating, to read ALL labels. 

The cracker crumbs on top are our favorite garlic and onion gluten free crackers whizzed in the Vitamix two or three times. I also buy my sliced ham from a reliable vender that sells a gluten free product.  I buy our ham from a local farmer or Whole Foods.

I have not attempted to make this paleo for my family.  The cream soup is easy because you can use a nut milk and arrowroot.   The cheese is my kids favorite part.  If you're Lacto-Paleo or an 80/20 Paleo family then use the cheese that works best for your family.

I find a casserole version of this dish easier than the fancier breast rolled with a cheese and ham center. When I find that much time to make them again, I will, but for now I think this casserole will work, especially on busy activity nights.  In fact this could easily be made with your kids help.

Enjoy!

Chicken Cordon Bleu Casserole

5 cups of precooked chicken, cubed (use breast, left over rotisserie or thighs)
1/2 pound of deli style ham
1/4 pound cheese: provolone or swiss
4 tablespoons grass fed butter or ghee
4 tablespoons rice flour, tapioca starch or arrowroot starch
3-¼ cups whole milk (I have not made this using nut milk or coconut milk before)
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard
1-½ teaspoon salt
¼ teaspoons white pepper

Topping

6 Tablespoons Butter

2 cups of your favorite gluten free cracker, coarsely smashed (see picture)

1.  Preheat oven to 350 degrees.  Butter a 9 x13 inch baking dish. Set aside.

2.  This dish is layered in this order starting with the chicken, then the ham, then the cheese, the sauce goes on top and finally sprinkle with the cracker and butter crumbs.

3.  In a medium sauce pan melt butter.  Stir in flour or starch and stir.  Add milk.  Sauce should begin to thicken.  When thick remove from heat and stir in the lemon juice, Dijon mustard, salt and white pepper. Return to heat and continue cooking at medium heat until the cream sauce is thick.

4.  Pour cream sauce over the top of the chicken, ham and cheese.  Prepare the topping by melting the butter and adding the cracker crumbs.  Sprinkle topping over the cream sauce.

5.  Bake casserole for 40-45 minutes.  The top should be bubbly and start to brown.  Remove from oven and let cool for 10 minutes.  As the sauce cools the casserole will thicken too.

6.  Serve with rice, noodles or by itself.  This makes great leftovers and can be reheated in the microwave for school or work.

Written by Sherron Watson

Chili Dog Casserole #SundaySupper

Do you need just the recipe? SCROLL TO THE END 




My goal in life has always been to provide these sweet little spirits,  that have been born into our family, with a life filled with love and kindness.  Cory has definitely filled those shoes and then some. I can't say it has always been easy for him to be married to a feisty-Irish-woman.  His patience and understanding with our kids are admirable.  I know that they roll their eyes when Dad says things but one day they will understand his wisdom.  I think, as kids, we all rolled our eyes at our parents.


Cory loves hotdogs.  I thought today I would share a quick and easy casserole. This is a great addition to your weekly line up of simple meals, especially with the busy summer days ahead of us.

The bacon and jalapeno give it that gourmet flair for our family. How would you jazz this dish up to fit the mouth-watering taste buds of your family?  Share below in the comments.

ENJOY!

We have 60 recipes that are centered around manly foods!  The recipes are listed with links at the end of this post.

Chili Dog Casserole

Serves 4, two small hotdogs per person

This dish can be thrown together with cans of chili, hotdogs, store-bought buns, pre-packaged shredded cheese, a jar of jalapenos and bacon bits OR go all out and make homemade chili (recipe here), fresh jalapenos, fried bacon, ciabatta rolls from your favorite bakery, and your favorite hotdogs. Make it so it fits into your schedule and family.  My recipe is just a guide.

2-15 oz cans of your favorite chili
4 large hotdogs, cut to fit buns
1 package of ciabatta rolls, I used gluten-free
2 cups of white cheddar cheese, grated
1 fresh jalapeno, sliced thin
1/2 cup fried bacon, diced small
yellow mustard, for the inside of buns
1/4 cup red onions, diced small

1.  Preheat oven to 350 degrees.  Spray a 10X10 baking dish.

2.  Precook hotdogs in the microwave for 3-5 minutes.  Fry bacon, grate the cheese, dice the onions, etc.  Prepare your ingredients for the casserole.

3.  I used 4 ciabatta rolls and cut them in half.  I cut the hotdogs to fit perfectly inside of the buns.  The little pieces of leftover hotdog, I sliced and added to the chili.

4.  Add Chili to the baking dish.  Place hotdogs and buns in the chili.  See picture.

5.  Bake casserole for 25 minutes.  Chili should be hot and buns toasted.

6.  Remove from oven and top with cheese, bacon, jalapenos and red onion.  Bake for an additional 15 minutes.  Cheese should be melted.

7.  Serve immediately.  Store leftovers in the refrigerator for up to 5 days.

Isabella was anxiously awaiting for the photoshoot to be over so that she could get her little fingers into the bacon and cheese.  I just so happened to turn around in time to capture the amazing moment.  She sat there and watched the rainfall and was pleasantly surprised to discover that cheese and bacon go nicely together.   

Manly Starters:

• BBQ Chicken Nacho by Country Girl in The Kitchen
• Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
• Burrata Bresaola and Arugula Appetizer by Family Foodie
• Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
• Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
• Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
• Devils on Horseback by Nosh My Way
• Fried Pickles by Cookin’ Mimi
• Garlic and Herb Wine Jelly by What Smells So Good?
• Maple Sriracha Chicken Wings by Manu’s Menu
• Tomato Bacon Jam by Feed Me, Seymour

Manly Mains:

• Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
• Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
• Beef Barbacoa by Casa de Crews
• Beef Short Rib Sandwich by Life Tastes Good
• Beer Brats with Pepper Relish by Jelly Toast
• Beer Can Chicken by Curious Cuisiniere
• Chicago Style-Pizza by Small Wallet, Big Appetite
• Chili Dog Casserole by Simple Gourmet
• Chipotle Pork Chops by girlichef
• Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
• Colossal Burger by Jane’s Adventures in Dinner
• Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
• Grilled Chipotle Chicken Pizza by Peaceful Cooking
• Grilled Lobster with Miso Butter by Kimchi MOM
• Grilled Sweet Guava Chicken by The Foodie Army Wife
• Ham and Pineapple Pizza Pockets by gotta get baked
• Huevos Rancheros Casserole by Pescetarian Journal
• Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
• Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
• Meatball Burger on Garlic Bread by Healthy.Delicious.
• Mom’s Slow Roasted Brisket by Food Lust People Love
• Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
• Pollo al Peperoncino by Run DMT
• Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
• Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
• Ropa Vieja by Meal Diva
• Salt of the Earth Ribs by Culinary Adventures with Camilla
• Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
• Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
• Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
• Stuffed Pork Chops by The Not So Cheesy Kitchen
• Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
• The Cleveland Hogg Burger by Seduction in the Kitchen

Manly Desserts:

• Beer Funnel Cake by Killer Bunnies, Inc.
• Black Forest Cake by Noshing with the Nolands
• Carob Chip Cookies by Pies and Plots
• Chunky Monkey Vegan Banana Bread by Ninjabaking.com
• Classic Cheesecake by Hot Momma’s Kitchen Chaos
• Fat Man’s Pie by Magnolia Days
• Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
• Pizookies by That Skinny Chick Can Bake
• Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
• Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Citrus, Dill and Salmon Kabobs

Several times each year I desire to enlighten my soul by resting my body and mind. Taking myself on an internal journey to find the beauty within by attending a few hours in a spa recommitting myself to fitness, health, relaxation and inner peace.

There is something magical that happens when you enter through the front doors of a spa. The calming music that is playing in the background gives you permission to leave your thoughts and worries at the doorstep.  Neutral colors, aromatherapy, and the trickling sounds of nature are all experiences that I look forward to when I enter the serene environment of a retreat.  A sanctuary to rejuvenate, revitalize and restore my mind and body.

A few years ago Cory and I decided that we would gift to each other a couples massage for our anniversary.  I found a spa close to our home that would allow us to use our lunch hour.  I wasn’t sure how this would work or if we would even enjoy the experience.  To our surprise the experience was amazing!  I would recommend this to all of my friends.

There are ways to bring this spa environment into our own homes when our lives get busy and too full to add one more event to our schedules.  Sometimes staying home is the only alternative. The question arises, how do we do this?

I believe we would all have different answers as to what would bring us to a calming state of mind.   In my own home I have invested in candles, essential oils, body scrubs, a beautiful robe, music that calms my spirit and a few spa inspired recipes.

Spa cuisine has a certain expectation for me.  We need bright, fresh and colorful dishes that remind us to stay on a healthy course.  I need to feed my spirit with a healthy philosophy.  This will ensure my journey to a calming inner glow is achieved.

My family and I are always striving to live with a healthy philosophy about our food choices.   The recipes today are a reflection of those choices.  Our everyday diets are filled with lots of fruit and vegetables, healthy fats, natural sweeteners and lean meats. 

Our mindfulness of what we put into our bodies allows us to stay active and nourished. 

Let me share with you a few ideas that can easily be followed when you are capturing the spirit of spa cuisine in your own home.

1. Chose quality foods.  Pamper yourself with a few favorites.
2. Avoid processed food.  Stay with fresh ingredients.
3. Make spa water.  Add a few mint leaves and lemon slices to dazzle your water intake for the day.
4. Use local ingredients when possible.
5. Relax.  Close your eyes and clear your mind.  Enjoy your food!

Spa food is not about limiting what you eat but reintroducing modifications to how you eat.  Make choices that will feed your body, soul and mind.  It is not about being this way or that way but more about feeling complete and whole. 

I had left over pieces of salmon that were not suitable for skewering.  I went ahead and grilled them anyways.  I added the roasted dill and a wedge of lemon.  It was perfect!

  

Citrus, Dill and Salmon Kabobs

Makes 6-8

Prep Time: 30 minutes

Bake Time: 15 minutes

1 pound salmon filet, remove skin and cube

1/2 teaspoon onion powder

1/2 teaspoon salt

Pepper to taste

2 whole lemons, sliced thin

1 grapefruit, peeled and cubed

Fresh dill

Olive Oil

Skewers

1.  Soak skewers for 30 minutes in cold water.

2.  Preheat oven to 425 degrees.  Place a baking rack inside a cookie sheet. 

3.  Season both sides of salmon (skin removed) with onion powder, salt and pepper. Prepare salmon, lemon and grapefruit according to ingredient list above.

4.  Add salmon, grapefruit chunks and lemon slices to skewers in any order.

5.  With a pastry brush, brush each skewer with olive oil.  Lay long stems of dill next to each skewer.  See picture.

6.  Bake for 12-15 minutes.  Try not to over bake.

7.  Crush baked dill over each skewer and serve.

Written by Sherron Watson

Filet Mignon

  
Cooking together in the kitchen has always been a favorite past time for Cory and I. We have 26 years of marriage under our belts and have spent many hours fine tuning our skills with a knife, opening bottles of wine and reading recipes; all the while, laughing and sharing stories about our work week, kids and upcoming adventures.

Early in our dating and courting days (which were few-2 months to be exact), we decided that weekly date nights needed to be a priority in our relationship. We wanted a way to keep the love alive. Often our dates involved going out to eat, seeing a good movie, visiting the bookstore or enjoying coffee at our favorite local Café. As the years went by, and kids came along, it became a bit more challenging to have our weekly date nights but we managed. We hired baby sitters and swapped childcare with friends in a similar boat. It worked for us. The time that we have spent together each week has made a huge impact on our relationship.

This year we have set some new goals and one of them is that we want to eat more home-cooked meals. We don’t want to eat out as often as we have in the past for a variety of reasons. One reason being, with my food allergies, it has just become easier to dine in. We will still do our weekly date night but the dinner part will be enjoyed at home, feasting and cooking together.

Hands down our favorite meal is what I am sharing with you today. Steak and sautéed mushrooms have always been an easy dinner that the two of us can work on together in the kitchen.

A romantic dinner can be as simple or as elaborate as you choose to make it. I think that there are times when a quiet romantic dinner is just as sweet as a more executed venture with more bells and whistles. I know, from personal experience, that my time with my sweetie is always appreciated, and vice versa, no matter what effort is put forth on either of our parts.

A dinner for two doesn’t just have to happen at home in the kitchen with a pretty table. Other ideas and suggestions would be a picnic, a BBQ at the beach, a wine tasting tour, going on a hike or spending time on the water. The list is endless of places that the two of you can spend time together eating, drinking and connecting through adventure and food.

Food in all of its many presentations, settings and preparations has always held a special place in my family.
  

         

I like my steak on the rare side--so that is what you see here.

Filet Mignon

2 Filet Mignon Steaks, 1 1/2 inches thick

1 tablespoon extra virgin olive oil

Salt and Pepper, to taste

Garlic Powder

Onion Powder

Parsley Flakes (optional)

1.  Preheat oven to 350 degrees.

2.  In a hot cast iron pan, heat oil on medium high heat.

3.  Brush olive oil on each side of steak and season with spices and parsley flakes.  Seasonings are not        measured so you can season to your liking.

4.  Sear each side of steak for 3 minutes.

5.  Turn oven off and put cast iron pan into the oven for 15-20 minutes.

6.  Steaks will be medium rare to medium depending on thickness.  To get exact temperature that is            desired, use a meat thermometer.

7.  Remove from oven and cover with a piece of foil and let rest for 8-10 minutes.

8.  Serve with sautéed mushrooms (recipe here).

Chorizo and Black Bean Nacho's

I cannot resist a good cheesy nacho.  In my quest to find things to eat at restaurants I tend to lean towards nacho's because the chips are made of corn, the cheese and meat are gluten free and it's a meal that my kids will usually help me eat.  I have a hard time eating a full meal the older I get. To be honest I am not quite sure why that is.  I noticed with my Mom that she also found her appetite decreasing the older she became.

Last year was the year I discovered Chorizo and we have been eating it ever since in a variety of prepared ways.  I had the clever idea of incorporating it into a nacho blend when I was struggling to find a quick meal for dinner.

I had purchased the chorizo to use in another dish but quickly reached for it when my time was hastily escaping me due to an appointment I needed to keep.  I find chorizo sausages fry up quickly.  I added a can of black beans and a few diced red onions.  The meat mixture was done in a matter of minutes.

This meat mixture also freezes well.  I recommend adding a bit more meat and beans and have the storage containers on hand for you to quickly bundle it up for a later date.  I know that my kids enjoy nacho's after school and this makes an easy snack for them to reach for when they return home.

Nacho's can be customized by adding additional ingredients to the mixture.  Jalapeno's would be a great addition to simply bring some heat to the dish.  There are a number of combinations to use for the toppings.  We enjoy lettuce, tomatoes, green onions, olives and Mexican Cheese that can be crumbled on top.  A huge dollup of sour cream usually doesn't go unnoticed either. 

With the fixings or not, this will remain a family favorite not only for the ease of the dish but also because the spicy bean combination that the black beans and chorizo offer the dish.

I would love to hear what your favorite types of toppings are when you prepare your nachos.  Do you have a secret ingredient that sets your nacho's apart from the rest?

This was my plate (see picture below) last week and it disappeared right before my eyes into my hungry belly.

ENJOY!

Recipe:  Chorizo and Black Bean Nacho's

4 Chorizo Sausages, uncased and fried up
1/2 cup of red onion, diced
1 can of black beans, drained and rinsed

Combine the three ingredients together in a fry pan and fry until hot.

The sausage adds a lot of flavor simply because it is Chorizo.  If you would like to add your own combination of spices, go right ahead.  I would suggest garlic and cumin as a place to start.

Serve meat over a bed of corn chips with melted cheese .  Finish the dish with your favorite toppings.

Written by Sherron Watson

  

Vegetable Tian

I spend a few minutes each day chatting with myself, do you?  My conversations range from things I should have said to questions I would be asked if I were on a radio station.  All quite silly things to be truthful.

With these said conversations I solve many world problems, issues with family and convince myself that I pretty much have all of the answers.  If only someone would ask.  Of course I am joking, I don't have all the answers but sometimes it's fun to pretend that we do.  

On this day, a week ago, I was playing the what if game.  What if I were on a radio show and someone asked me,  "who would you say was your greatest influence in the kitchen?"

I was so quick and on my feet for this pretend interview that I immediately said, "why, my grandmother of course".

This is when the conversation became really fun and active in my head.  I actually had to disagree with myself and somehow I was okay with that.

I stopped the interview, and proceeded to have a quick moment of reflection.  This is what I learned about my influences for my passion of cooking and preparing food.

1.  My grandmother did influence me in the kitchen on many levels, but she was not the ONE influence.  The thing I learned and remember most often, is that when you are making a recipe always put everything away as you use it.  Then when your cookies are made, there is not a huge mess to clean up (hubby please take note).  I realized that my grandmother made the same things for dinners.  She rarely altered the food fare on the table.  Her influence for me was the desire to be in the kitchen and work with my hands.  She made fabulous desserts.

2.  My mother worked and owned a restaurant.  I was influenced by being in the kitchens and smelling the food that was being prepared.  My Mom worked really hard so that her three girls could have the things they needed and wanted.  She taught me to work hard and this has influenced my passion for cooking and writing.  Along the way my Mom has continued to try and learn new recipes, I love this desire to evolve and create.  She has continued to learn new things.

3.  I love to travel.  When we have traveled in the past we visit the museums, the parks, the rides, the tours and the tourist spots of most places we visit.  I have decided that most cities and towns have pretty much the same functions with a few unique places to visit.  The key is finding what makes each of those places unique and different.  I find that this is fondly found in the foods that are served around town.  Food tells a story of the region or location just as much as the people or museums do.  Traveling has had a huge influence on the way that I cook and find inspiration. I often return home from a trip and try to find recipes or develop recipes that remind me of where I had just been.  

4.  My family, health and desire to eat right probably have the greatest influence over how I cook and what I make.  Without my kids I would not have a reason to make big meals, prepare for birthdays,  save recipes, share or teach with them my love for making bread and this list could go on an on.

Getting back to the question, "who would you say was your greatest influence in the kitchen?" I would have to say my family, my love for traveling and my willingness to never stop learning.

It's these influences that influenced this dish.  I did not develop this dish, it has been around for years.  I just had the ingredients on hand, new that my family would love it, saw it on several other blogs, immediately thought of my time spent in France and it was my ever increasing desire to do something new and different that influenced this dish to be made last week.  As my life changes I am sure my influences will too.  I look forward to the adventure ahead.  

This is a simple way to use your veggies from the garden to create a dish with a gourmet flair and appearance.  Using sprigs of fresh herbs adds that special little touch to make your family and friends ooh and ah. 

ENJOY!

8-3-2012 This recipe was shared on Amee's Savory Dish: Fit and Fabulous Friday.  Go check out the other amazing and healthy recipes.

Recipe:  Vegetable Tian

zucchini

potato

yellow squash

tomatoes

1 red onion

minced garlic

fresh herbs, I used thyme from my garden

1/2 cup of cheese, I used Edam.  Cheddar, Jack, Parmesan all can be used too.

Why are there not any ingredient amounts?  Simply because this dish can be made in a 9X13 or as an individual serving.  You decide how big or how much you want to make and that will determine what you will need to have on hand.

For me, I did one of each (except for the tomato, I had two).  This was prepared in a 7X10 tian (shallow ceramic baking dish).

Preheat your oven to 375. 

Cut your veggies.  I used a mandolin and this is how I was able to achieve the consistency in width for each veggie.

Saute your chopped onion and minced garlic in olive oil.

In the bottom of your baking dish, spread the onion/garlic mixture.  Start stacking your veggies and then laying them in rows in your dish.  You can pack them tight if you want, they do reduce and shrink a bit when cooked.

Season with salt, pepper and olive oil.  I added 4 sprigs of thyme.  Cover with foil and bake until done.  Mine took 40 minutes to cook.  It was all based on the potatoes (they took the longest to cook).  When they were done, I removed the foil and added some cheese.

Without cheese.

With cheese.

  

Fried Rice with Egg, Onion and Ham

I know that several times over the past few months I have mentioned that the Hubster (aka..my hubby) has made dinner.  I have laughed because every time he does make dinner it is spaghetti.  I have learned through others that this is a common occurrence among the other husband/wife teams.  It's not that his spaghetti is bad...it's awesome and we love it!  We just all know that when he announce's that he is making dinner we all say together..."SPAGHETTI RIGHT?" and we laugh, he laughs too.

Were we in for a surprise on the day he announced he was making dinner and changed it up a bit.  He made the best...and I mean....the best fried rice ever!  As a child I lived in the Philippines and still remember the flavor of the fried rice they would serve and it was so tasty.  My first bite of the Hubster's rice immediately took me back to when I was a child...he hit the mark.

We have eaten this rice at least twice a week for the last two weeks!  We are like that.  If we love a food or a dish, we eat as much of it as we can.  LOL  But it's more than that, the rice reheats so well.  I have learned, and this might be right or wrong, that you can not put white rice in the fridge..it does not reheat well and it is hard...YUCK.  So I leave it out on the counter, wrapped or I try to make the perfect amount so we do not waste it.

 This rice reheats!  It's just as wonderful the next day as it was fresh out of the rice cooker.  Our poor rice cooker gets used about 4 times a week.  We love rice and we love it even more with his new recipe.

So today is a recipe that my Hubster created and one that his family loves!  Way to go Daddy Boy!  We love you.....you be the Master Chef!  LOL

Recipe:  Fried Rice with Egg and Ham/Bacon


3 cups of rice--We use a Japanese Sushi Rice, it's our favorite.
1 (32) oz. box of Chicken Broth
2 T. butter
2 T. soy sauce ( GF..use Tamari)
1/2 red onion, chopped
2 T. garlic, minced (heaping..his words..LOL)
salt/pepper, to taste
sprinkle of cayenne pepper
2 T. butter/olive oil  (this is for the rice cooker)
4 eggs
1 1/2 cups Ham or Bacon, diced and cooked


In a sauce pan, add the butter.  Saute the onion and garlic together.  Add the soy sauce,  cayenne, salt and pepper.

In your rice cooker, add the rice and chicken broth.  Add your sautéed onion/garlic mix and the remaining butter/oil.  Start your rice cooker.  Ours takes about 25 minutes and yields about 6-7 cups.

While the rice is cooking I scramble and cook the eggs.  I also fry up my ham.  Even though the ham is precooked, the frying of the ham in a small pan brings out so much more flavor to add to the rice.  We have also used bacon.  Fry up your cut bacon to your desired doneness.

You can add the scrambled egg  and ham/bacon directly to the cooked rice or you can add the rice to your egg/meat mixture and fry it for a few minutes in the pan.  This second step adds a hint of browness to your rice and adds a fried flavor....either way is excellent.  For me it depends on how much time I have as to which method I use.  ENJOY

Written by Sherron Watson