Wednesday, September 22, 2010

Stuffed Tomatoes

This is another dish you can serve either as a main dish or on it’s own. I was inspired by a box of tomatoes that my husband had been given by one of his clients. They were beautiful beef steak tomatoes and I needed to do something with them fast! I knew they would not last forever, so I created two recipes One being this one and the inside remnants I created a home made tomato soup, which I will post in the next couple of days.

Stuffed Tomato Ingredients
3 small stalks of celery about ½ cup
2 cloves garlic
1 Granny smith Apple
6 Tomatoes Cored and Hollowed (Save Insides for Tomato Soup)
The Zest of a lemon
½ Fennel Bulb about 1/4 of a cup
1 onion
3 Tablespoons Poultry Seasoning
1 lb. Bulk Sausage
4 cups gluten free rice bread that has been buttered and torn or cut.
Olive Oil to drizzle
2 cups of Chicken Broth

Tip of the Day: Save the old heals and crust in a freezer bag in freezer so when you have this urge to make stuffing, bread pudding or any other recipe that requires bread you don’t waist money and you have it on hand in the freezer.

Take bread out of freezer and toast in over at 350 degrees for about 10 min and watch     When out of oven butter all bread than tear apart.

While cooking bread take Bulk Sausage and cook with celery, garlic, fennel,  apple and onion when thoroughly cooked,  drain off drippings.

In a large bowl add Bread and  Sausage mixture plus the chicken broth and mix together. Next add Salt and pepper to taste plus poultry seasoning and mix together until you can form a ball.

Stuff tomato with Mixture and drizzle with olive oil bake in 13 x9  Pyrex dish for 35-40 minutes.

I hope you enjoy ...

Bon Appetite

Sheila Fretz

Sunday, September 19, 2010

Star of Mike and Molly, Billy Gardell, One of Billy's Favorite Meals - Corned Beef with Harvest Vegetables

 Living here in Los Angeles you meet people through friends, your children’s schools and neighbors. One of my dear friend’s, Billy Gardell plays Mike,  in the New Series Mike and Molly, on CBS Mondays 9:30/8:30 Central. We just Love Billy Gardell, Billy is funny and quick witted and he loves a good home cooked meal.  So when I was creating this recipe knowing Billy’s Favorite dinner is Corned Beef & Cabbage, an Irish Favorite on St. Patrick’s day. I thought instead of making the traditional Corned Beef & Cabbage recipe, of  boiling it forever, and adding the spices and vegetables. I would change it up a little. I would bake it, for the ease and convenience,  and serve it with Harvest vegetables with a Brown Mustard Balsamic Glaze.

So please start watching Mike and Molly and I promise you will love it! A very funny Show and it’s right after Two and A Half Men! What a great way to start the week off.  Now back to the recipe!

Mike and Molly’s, Billy Gardell’s Favorite Meal - Corned Beef with Harvest Vegetables

Corned Beef with Harvest Vegetables Ingredients:

1 Corned Beef Brisket
2 yams
6 Yukon gold Potatoes
2 Onions I used 1 red 1 yellow
10 Carrots pealed and Cut
1/4 cup Olive Oil for drizzling on Vegetables
Salt and Pepper to taste
2 teaspoon Garlic powder 1 tsp for meat the other for vegetables

TIP Of the Day: Generally Corned Beef is always on sale the Month of March for St.
 Patrick’s day, So take advantage of it!! You can freeze beef for up to a year as long as you put it into a freezer bag. So the day before or a couple days after. I go to my local Market and stock up and Freeze that way you can have Corned Beef throughout the year. Leftovers make great Hash or even Fabulous Ruben Sandwiches which I will post later on.

Brown Mustard Balsamic Glaze Ingredients:
3 Tablespoons Brown Mustard
1 Tablespoon Lea and Perrins Worcestershire
1 Tablespoon Soy Sauce
1/4 cup Brown Sugar
1/4 cup Balsamic aged vinegar

Take Corned Beef out of freezer and defrost or refrigerator, and open package, rinse off and pat dry. Next place in center of Roasting pan fat side up. Next take seasoning Packet included in Corned Beef and Sprinkle over meat. Peel all Potatoes, Yams, Onions and Carrots and Chop into quarter size pieces. Next place vegetables in roasting pan and drizzle over vegetables adding salt and pepper to Meat and Vegetables to taste plus Garlic Powder.

Preheat oven to 350 degrees depending how large the corned beef is calculate 25 minutes per pound. So my Corned Beef was 5 lbs so I would cook mine for 125 min ( 2 Hours 5 Min), if you have 4 lb 100 min ( 1 hour 40 min). 3 lb 75 min ( 1 hour 15 min).

Next Make Brown Mustard Balsamic Glaze but combining all ingredients in a measuring cup and whisk together.About half way through turn vegetables so the can caramelize on both sides.

About 20 minutes prior to corned Beef being completed flip meat fat side down and  poor Brown Mustard Balsamic Glaze on top then cook for 20-25 min.
Pull meat out of oven and let rest for 20 min. Then serve with Harvest Vegetables so  yummy.

So Monday, September 20, 2010 is the big night “Mike and Molly”, it premiers on CBS at 9:30 pm Tonight so.

So here’s your sneak peak to Mike and Molly, PLEASE WATCH plus don’t forget to come back to make this Fabulous Recipe!!

Thursday, September 9, 2010

Gluten Free Fabulous Go to Salad Dressing


This is one of my go to salad dressing recipes because I generally have all the ingredients in my refrigerator or cupboards. I am so happy to share this recipe with you; Mrs. Mix It's Fabulous Go to Salad Dressing it is great on a Cobb salad or even a green salad. I hope you enjoy it as much as the Fretz's do!

Gluten Free Fabulous Go to Salad Dressing

2 cloves of garlic grated on grater
2 teaspoons brown mustard
2 Tablespoons Red Wine Vinegar
1 teaspoon Worcestershire Sauce (Lea and Perrins Brand is Gluten Free)
1 pinch of salt
1/8 teaspoon pepper
1/8 teaspoon sugar
1/4 cup Olive oil

The Easiest way to do this is to place first 7 ingredients in a 1 cup measuring cup mix together with for should equal about 1/4 cup

Next start to add olive oil slowly and emulsify adding olive oil until you get to a half cup.


Makes enough for two green Salads.

Enjoy and Bon Appetite