I relied on Stove Top stuffing until we had to go GF . I find gluten free stuffing to be better than “regular” stuffing which I believe is from how dry the bread is to begin with.
GF Crockpot Stuffing
1 cup butter
2 cups chopped onion
2 cups chopped celery
3 Tbsp dried parsley
2 cups diced mushrooms
12 cups gluten free bread, cubed
1 1/2 tsp dried sage
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
up to 3 cups prepared GF chicken broth (I use Orrington Farms Chicken Base)
Melt butter over medium heat in a large skillet. Add onion, celery, mushrooms, parsley and saute for about 3 minutes. In a large bowl mix the bread, spices, and the sauteed veggies. Then, add the eggs.
Transfer the mixture to a greased 5 qt greased crockpot. Pour one cup prepared broth over stuffing. Cook on low for 6 hours. Stir every hour or so, adding broth as needed if it looks dry.
I added chicken to this to make it a main dish- but it would be a great side without the chicken.
GF Zucchini, Black Beans, and Rice
2 Boneless, skinless, chicken breasts, cubed
3 cloves garlic, pressed
1 Tbsp. dried, minced onion
3 Tbsp canola oil
1 1/2 cup zucchini, sliced and quartered
1/2 can fire roasted diced tomatoes
1 can black beans, drained
3 cups white rice, cooked
Heat oil in an electric skillet at 350*. Sauté chicken, garlic, and minced onion in oil. When chicken is no longer pink, add zucchini and tomatoes. Cook for 5 minutes then add black beans and rice. Stir well to combine and heat through. Serve with fresh grated cheese on top.
In celebration of Father’s Day, we grilled steak for dinner. We seasoned it with Morton’s Steak Seasoning. When at the the local farmers market this week I bought some fresh golden beets. I have never made them before and I thought it was time to try. According to the attendant selling me the beets the golden beets are the sweetest. I found a recipe to work from at allrecipes.com. I like that this recipe uses both the beets and the beet greens – and makes two side dishes!
Roasted Beets & Potatoes
3 Russet Potatoes, peeled and sliced
1 bunch of golden beets, washed and halved – reserving greens
2 tsp olive oil
2 Tbsp butter
Heat oil in electric skillet heated to 325*. Add potatoes and beets then season with salt and pepper. Cook for 20 minutes and then stir and turn veggies. Add the butter and stir in to coat evenly. Cook until potatoes and beets pierce easily. Remove veggies from the skillet and keep in a warm oven while you cook the greens.
Sautéed Beet Greens
1 bunch beet leaves, washed and with large stems removed
1/2 onion, diced
4 cloves garlic, pressed
Using the remaining butter and oil in the skillet from the beets, sauté the onion and garlic for 5 minutes at 250*. Then, tear the leaves into 2-3 inch pieces and add them to the skillet. Sprinkle with salt and pepper. Continue to sauté mixture until the leaves are wilted and tender- about 5 more minutes.
Serve the Roasted Potatoes & Beets and the Sautéed Beet Greens separately. Mmmmmmm, delicious!
I don’t like cauliflower – but a good friend brought some over as a side dish. She prepared it so simply and it was absolutely delicious!
1 head cauliflower, chopped into bite sizes pieces
1/2 can Swanson’s Chicken Broth
Place cauliflower and chicken broth in a pot and cover it. Bring to a boil and then turn down to medium low and allow to simmer 20 minutes or until cauliflower is soft. Watch to ensure the pot doesn’t go dry and add more broth if needed. Serve drained of any broth.