Philly Cheesesteak

 The men-folk in the family love this recipe.  They all agreed I should make it weekly.  ha.  It takes a little extra effort to make, but it's well worth it.  Obviously I have to double this recipe for my herd.  

• Hoagie rolls, sliced in half length wise and toasted with garlic butter
• 2 TBS olive oil, seperated 
• 1 sweet onion, sliced into strips
• 1lb thin cut ribeye steak, trimmed and sliced thin
• salt and pepper to taste
• 8 slices mild provolone cheese
• mayo

1. Toast hoagie rolls on skillet with garlic butter until golden.
2. Add 1 TBS oil to hot skillet and cook sliced onion until carmelized. Remove from skillet.
3. Add remaining 1 TBS oil to hot skillet and add cut steak and sprinkly with salt and pepper to taste.  Leave the meat undisturbed for a bit before tossing to cook thoroughly.  Cook the meat in batches to avoid overcrowding the pan.
4. When the meat is cooked, toss in the cooked onions.  Top with provolone cheese.  Once it's slightly melted, toss it in to mix the cheese with the meat and onions.  
5. On the toasted hoagie rolls, add mayo, then top with meat mixture.  

Whipped Cinnamon Honey Butter

 Just as delicious as it sounds.  

• 1/2 C butter, room temperature
• 1/4 cup powdered sugar
• 2 TBS honey
• 1 tsp cinnamon

1. In a mixing bowl, add in all ingredients and mix for about two minutes, or until a whipped texture.  

Pumpkin Pancakes

We've been having "breakfast for dinner" around here on a routine basis lately.  This was a fun twist on the usual, and they were so fluffy I couldn't believe they were gluten free!  I put a scoop of warm cinnamon honey butter on top, then drizzled maple syrup over it.  It was like eating cake for dinner.  Whoops.   

No need to double this recipe, it makes a LOT of pancakes!

• 2 cups flour (I use half namaste, half bob's red mill gf flours)
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 cup pumpkin puree
• 1 3/4 C buttermilk (or 1 3/4 tsp white vinegar added to a measuring cup, then add milk to make the 1 3/4 Cup)
• 2 TBS softened butter
• 2 eggs
• 2 tsp vanilla

1. In a large mixing bowl, combine dry ingredients.  In a seperate smaller bowl, combine wet ingredients.  Add wet ingredients to the dry mix and whisk together until combined.  Allow to sit out for about 10 minutes before cooking on a medium hi heat skillet.  

Sausage and Tortellini Soup

 John couldn't get enough of this soup.  I had covid so I couldn't taste it.  So I'll trust him and add it in here, hoping that he's not leading me astray.  :)

• 1 lb ground sausage
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 3 TBS (gf) flour
• 1 tsp dried basil
• 1/2 tsp oregano
• 1 pinch cayenne, optional
• 1 tsp hot sauce, optional
• 1/2 tsp mustard powder
• 1/4 tsp pepper
• 1 cup heavy cream
• 5 cups chicken broth
• 2 cups kale or spinach, roughly chopped
• 10 oz refrigerated tortellini (gf found at Whole Foods)

1. In a large pot over medium heat (I used my ninja 3 in 1 on high heat), cook the sausage, stirring to crumble.  Drain the grease.  Add the garlic and cook until fragrant, approx 1 min.  
2. Stir in the flour and cook for an additional 2 mins.  
3. Stir in seasonings (basil - pepper)
4. Add the chicken broth, gently scraping the bottom of the pot to remove anything stuck to the bottom.  Add the cream, then bring to a boil, then reduce to a simmer.
5. Stir in kale and tortelllini, simmer for 3-5 mins, according to tortellini instructions, until tortellini is cooked.  Add salt and pepper to taste.  

Shrimp Tacos

 This was one of the tastiest meals I've had in a while!  The whole family (especially the husband) really enjoyed it. This is a little more complicated than what I traditionally do on a weeknight, but this was WELL WORTH the extra effort.  

• Corn tortillas

Cabbage Mix

• 2 cups shredded red cabbage
• 1 cup shredded green cabbage
• 1 TBS olive oil
• 1 TBS white wine vengar
• 1 tsp honey
• salt and pepper to taste

1. In a medium bowl add Cabbage Mix ingredients.  Mix well and set aside.

Avocado Corn Mix

• 1/2 cup corn
• 2 avacados, peeled and diced
• 1/2 medium cucumber
• 1 medium tomato, diced
• 1 green onion, chopped
• 1/2 medium lime, juiced

2.  In another medium bowl, add Avocado Corn Mix ingredients.  Stir to combine then set aside.

Shrimp

• 3/4 lb fresh shrimp, peeled, deveined, and tails removed
• 1 tsp garlic salt
• 3/4 tsp chipotle chili powder
• 1/2 tsp ground cayenne pepper
• 1/2 tsp onion powder
• 1/2 tsp dried marjoram
• 1/2 tsp dried cilantro
• 1/2 medium lime, juiced
• 1 TBS olive oil
• 1/2 TBS salted butter

3.  Place shrimp in a large zip lock bag.  

4.  In a small bowl, combine garlic salt, chipotle chili powder, ground cayenne pepper, onion powder, marjoram, and dried cilantro.  When mixed add to the zip lock bag with shrimp, add the lime juice, and toss to coat.  

5.  Heat a large saucepan to medium heat.  Add oil and butter.  Once the butter has melted, add the seasoned shrimp.  Stir shrimp occasionally until it becomes golden with a light char (about 5 mins).  

Cilantro Lime Cream

• 1/2 cup sour cream
• 2 TBS ranch dressing
• 2 TBS chopped fresh cilantro
• 1 lime, juiced
• 1/2 tsp honey
• 1/4 tsp smoked paprika
• salt and pepper to taste

6.  In a small bowl, combine Cilantro Lime Cream ingredients.  

7.  Warm the corn tortillas.

8.  To construct the tacos:  layer cabbage mix, avocado corn mix, a few shrimp, then top with a generous helping of the cilantro lime cream.  

Butternut Squash Pasta

 This is super creamy and delicious.  A great fall meal.  :)  I added in extra broccoli, carrots, and peas.

• 1 lb ground sausage 
• 1 lb butternut squash, peeled and diced
• 1 TBS butter
• 10 oz pasta (GF penne is what we used)
• 1/4 cup shallots, minced (or red onion)
• 3 cloves of garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 TBS parmesan cheese, grated
• 4 sage leaves, sliced thin
• Kosher salt and fresh ground pepper to taste

 

1. In a large pot, bring salted water to boil.  Add in diced butternut squash and cook until soft.  Remove from water and blend in the blender until smooth.
2. Add pasta to the boiling water and cook al dente.  Reserve 1 cup of the water before draining.  
3. In a large skillet, cook sausage over medium heat until browned.  Stir to crumble.  Remove from the pan, set aside on a plate.  
4. Reduce skillet heat to medium-lo and melt butter.  Add the shallots and garlic and cook until soft and golden, about 5 mins.  
5. Add pureed butternut squash and season with salt and pepper.  Add the reserved pasta water until the sauce is the desired consistency.  Toss in the spinach, parmesan cheese, sage, cooked sausage, and cooked pasta.  Stir to combine. 

Egg Roll in a Bowl

 My SIL showed me this recipe and it has been a family staple ever since.  We double the recipe.  I love how FAST this one is to make!  It can be put over rice or Thai rice noodles.  

• 1 lb ground sausage
• 1 bag of coleslaw mix
• 2 TBS low sodium soy sauce (or GF Tamari sauce)
• 1 TBS grated ginger
• 1 TBS minced garlic
• 1 tsp sesame oil

Optional add-ins:  extra grated carrots, mung bean sprouts (found at whole foods), green onion, red pepper flakes, etc.

1. In a large saucepan, brown sausage, stirring to crumble.  When cooked through, add coleslaw, soy sauce, ginger, and garlic.  Cook until coleslaw is wilted.  Mix in sesame oil then remove from heat.  Serve warm over rice or Thai rice noodles.  

GF Oatmeal Cookies

Oh yum.  

• 3/4 cup GF flour blend (I use 1/2 cup Bob's Red Mill, 1/4 cup Namaste flour)
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 tsp vanilla (gf)
• 1/2 tsp baking soda
• 1 1/2 cups oats (gf)
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt
• 1 cup raisens
• 1/2 cup chopped pecans or walnuts

1. Preheat oven to 350.
2. In a large mixing bowl, cream together butter and sugars.  Mix in vanilla.  Add dry ingredients and mix thoroughly.  
3. Drop by rounded TBS onto a cookie sheet lined with parchment paper or lightly greased.  
4. Bake at 350 for 10-12 mins.  

GF Buttermilk Pancakes

This is my go-to fluffy gluten free pancake recipe. 

• 2 eggs
• 2 TBS melted butter
• 2 cups buttermilk (or TBS white vinegar plus whatever milk it takes to make 2 cups liquid)
• 2 cups GF flour (I use 1 cup Namaste, 1 cup Bob's Red Mill)
• 1 tsp baking soda
• 3 TBS sugar
• 1 1/2 tsp baking powder

1. In a large mixing bowl, lightly beat eggs, then mix in melted butter and buttermilk.
2. In a separate medium sized mixing bowl, combine dry ingredients.  Fold into the bowl with liquid mixture.  Do not overmix.  
3. On a griddle heated to medium heat (about 350), pour pancake mix, about 1/4 cup at a time.  Flip pancakes when bubbles form.  Remove from griddle when cooked through.  

Creamy Tortellini

 Frankly this isn't the healthiest meal, but my oh my is it it tasty!  I've discovered that Whole Foods sells gluten free tortellini and it's been a game changer!  The family devours this in no time.  I just add in whatever veggies we have on hand, usually frozen broccoli florets or peas and carrots, sometimes a few bags of frozen mixed veggies.  

• 9oz package of refrigerated 3-cheese tortellini
• 6 slices of bacon, chopped (I'll frequently use turkey bacon)
• 2 TBS butter (More if using turkey bacon)
• 1 TBS garlic, minced
• 1/2 tsp crushed red pepper 
• 3 TBS flour (I use Namaste GF flour)
• 1 cup heavy cream
• 2 cups frozen vegetables of your choice
• 2 cups frozen cooked chicken, diced
• 1/2 cup shredded parmesan cheese
• 2 TBS chives, chopped

1. In a large pot, prepare tortellini according to package directions.  Drain.
2. In a large skillet over medium/high heat cook chopped bacon until crispy.  Remove onto plate and allow fat to drain off.  Remove fat from skillet except for approximately 2 TBS.  
3. Add butter to the skillet with the bacon fat, then add garlic and crushed red pepper. Allow to cook until fragrant, about 1 minute.  Add in flour and stir with a whisk until it becomes a smooth paste.  Break up any lumps.  Pour in heavy cream and whisk until it thickens.  Add in vegetables and chicken and allow to defrost.  When the chicken and vegetables are warmed through, mix in the parmesan cheese and stir until the vegetables are coated with the melted sauce.  Add in the cooked tortellini and bacon.  Stir to combine then top with chopped chives.

Sausage and Potato Skillet

 This is a fast, healthy, and versatile meal that I usually have ingredients on hand for.  Such a mom win!  I alternate which veggies I put in depending on what we have in the pantry.  I of course need to double this for our family.  

• 14oz smoked sausage, sliced ( We love the Chappell Hill smoked garlic sausage)
• 4 potatoes, peeled and diced
• 1 red onion, diced
• 1 red bell pepper (I usually omit due to food allergies)
• 2 cups broccoli florets, frozen ok
• 4 TBS olive oil
• 1 TBS garlic, minced
• 1/4 cup chicken broth
• 1/4 cup parmesan cheese, if desired
• salt and pepper to taste

1. In a large pan, heat oil.  Add in sausage and potatoes, season with salt and pepper.  Cook until potatoes are soft.
2. Add in garlic and saute until fragrant, about 1 minute.  Add in remaining vegetables and cook until softened.  Add additional oil if needed.  Add chicken broth to deglaze the pan.  Once cooked, top with parmesan cheese if desired.

IP Fagioli

 We love a delicious, hearty soup year round.  Despite it being mid-summer, we enjoy this particular soup regularly.  We have to double the recipe for our family of 9 these days.  😅  I've made this with beef, sausage, venison - all are hits with the family.

• 1 lb ground beef
• 1 cup chopped onion
• 3-4 carrots, chopped
• 2 celery, chopped
• 3 potatoes, peeled and chopped (could add pasta at the end instead)
• 14oz can diced tomatoes with juice
• 14oz can kidney beans, rinsed and drained
• 14oz can white beans, rinsed and drained
• 4 cups beef broth (I don't double this when I double the recipe)
• 24oz jar spaghetti sauce
• 1 1/2 tsp Italian seasoning
• 3/4 tsp hot pepper sauce (we unfortunately have to omit due to food allergies)
• 1/2 tsp salt
• 1/2 tsp ground black pepper

1. Turn Instant Pot onto sauté setting.  Brown and crumble ground beef, then drain.  
2. Add in remaining ingredients.  Stir to combine.  Put the lid on, and turn the vent to ensure it is closed.  Push "Manual" and set it for 20 minutes.  This will take about an hour total to come to pressure and cook.  When it is done cooking, quick release the pressure.  

Breakfast Casserole

 I love the versatility of this recipe.  I bassically can throw in whatever we have on hand, and the kids love it.  Sometimes I also add a coffee cake with a bunch of fruit as a side.  Yum.

• 20 oz shredded hash browns (frozen or thawed)
• 1 lb sausage, cooked, crumbled, and drained
• 1/4 cup onion, finely diced
• 1 cup mushrooms, diced
• 6 strips bacon
• handful of spinach
• 12 eggs
• 1 can evaporated milk (12 oz or 1 1/3 cup)
• 1/2 tsp italian seasoning
• salt and pepper to taste
• 2 cups cheddar cheese, shredded

1. Preheat the oven to 350.  Lightly spray a 9x13 baking dish
2. Brown sausage and bacon.  Add in mushrooms at the end of cooking the meat.  Drain fat.
3. Whisk together the eggs, milk, and spices.  Add in 1 1/2 cups of cheese, cooked meat, mushrooms, and spinach.  
4. Place remaining ingredients in the 9x13 baking dish.  Pour egg mixture over and top with the last 1/2 cup of cheese.  
5. Cover and refrigerate overnight.  (optional)
6. Bake for 65-75 mins, or until cooked through.  

*If refrigerated overnight, remove from fridge about 30 minutes prior to baking.  Casserole may require an additional 10-15 mins baking time.

IP Butter chicken

 This really was delicious.  I've heard about butter chicken before, but didn't know what it was.  I was pleasantly surprised with how yummy this was.  

• 2 TBS butter
• 2 TBS minced garlic
• 2 inch fresh ginger, grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground tumeric
• 1/2 tsp chili powder
• 1 tsp salt
• 2lbs chicken thighs, diced
• 17 oz tomato sauce
• 1 cup heavy whipping cream
• 2 TBS parsley

1. Press Sauté on the Instant Pot.  Melt the butter then add the garlic and ginger.  Cook until fragrant (about 1 minute)
2. Add all the spices and the salt.  Stir while cooking for about a minute.  Add tomato sauce and 1/4 cup water.  
3. Stir in chicken thighs.  
4. Secure the lid, seal the vent, and pressure cook for 6 mins at high pressure, then quick release.  
5. When IP has released pressure, remove lid, switch to aute, and stir in the cream.  Allow the sauce to reduce a little.  Stir in parsley.
6. Serve over rice.

Broccoli Potato Soup

 I attempted a broccoli soup a while ago and it ended badly, ha ha.  I've been hesitant to try again.  This one actually turned out delicious, and the whole family really liked it.  

• 2 14.5oz cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed
• 1 tsp onion powder
• 2 small heads of broccoli, diced small
• 2 TBS butter
• 1/3 cup (gluten free) flower
• 3 1/2 cups milk
• 4 cups shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp garlic pepper
• 6 slices bacon or turkey bacon, cooked and chopped

1. In a large pot, combine chicken broth, carrots, potatoes, and onion powder.  Bring to boil, cover and simmer for about 10 mins.  
2. Add broccoli, cover and simmer for an additional 10 mins.  
3. While simmering, melt butter in a large sauce pan.  Whisk in the flour and cook for another minute, until golden brown.  Whisk in milk and cook for an additional 5 mins, until sauce thickens.  
4. Add cheese and stir until it is all melted.  Add salt and garlic pepper.  Pour cheese sauce into the large pot and stir until well combined.  Add more milk for a thinner consistency.  Stir in turkey bacon.  
5. Serve warm.

Sweet Chili Stir Fry

This recipe reminds me of Panda Express's sweet fire chicken.  Super yummy, although a little spicy and not super healthy...  The whole family gobbled it up quickly, even those that don't do well with spice or bell peppers.  Next time I'll need to double the recipe, there wasn't quite enough for my family, and definitely not enough for leftovers later.  

• 2lbs boneless skinless chicken thighs, cubed
• 2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3 TBS corn starch
• 1/4 cup vegetable oil + 2 TBS vegetable oil
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1 bag of frozen green beans
• 1 TBS minced garlic
• 1 TBS fresh ginger, grated
• 1/4 tsp sesame oil
• 1 1/4 cup sweet chili sauce

1. In a large bowl, toss 2 TBS oil, garlic powder, ground ginger, salt and pepper in with the cubed chicken thighs.  Add corn starch and stir to coat.  
2. Heat 1/4 cup of vegetable oil in a large pan over medium-high heat.  Once heated, cook the chicken in sections so as not to over crowd.  Cook until golden.  Remove chicken once cooked.  Add in bell peppers and red onion and cook until soft.  Add in minced garlic and grated ginger and cook until fragrant.  Add in remaining ingredients and cook until warm.  
3. Serve over rice.