Drunken Meat Sauce

 

So as you know I am all about cooking from the items that you have in the house. I probably go to the market almost every two weeks and My husband goes to Costco for the incidentals once a week. I don’t plan to much ahead unless it is a holiday and I cook what sounds good to me that day. So as you know I did a post on Tailgating about 2 years ago and when we came home that night. I was exhausted however, I don’t believe in wasting food. So I quickly put away the 8 Italian sausage wrapped in bacon and the not used peppers and onions plus we had a bottle of Cabernet Sauvignon that was left over; it was about 3/4 full . That next day it was overcast and dreary outside but I needed to make something with that food. So I made a huge pot of Grave as they call it on the East coast or Meat Sauce as they call it here on the West Coast. It was just fabulous.                                               

Drunken Meat Sauce Ingredients:

8 Italian Sausages (make sure they are Gluten free) wrapped in Bacon Chopped

2 Cups Celery finely chopped

8 Garlic cloves grated

3 Tablespoons Olive Oil

3/4 of a bottle of Wine

3 Bay Leaves

2 Tablespoon Basil

Salt and Pepper to Taste

2 Cups Grilled Onions and Peppers Chopped

2 32oz Cans of Crushed Tomatoes

1 16oz Can Stewed Tomatoes

1 can of tomato paste.

Serve with Gluten free Pasta

 

 

 

TIP Of The Day: Always use a good bottle of wine when cooking! If you would not drink it by itself than why would you want to contaminate your food with it!!!

 

Chop Celery and Brown in Olive oil until clear add garlic

 

Next add peppers and onions that have been chopped.

 

Add wine next with all of spices and Salt and Pepper to taste.

 

Cook for about 35-40 minutes 

Last add Tomatoes both crushed and stewed plus paste cook on low for next 3 to 4 hours stirring occasionally.

Enjoy!

Bon Appetite!

                                                                                                

Corned Beef and Cabbage Rolls

With School starting I am always looking for make ahead recipes that I can pop in the oven when I get home from work. I love this recipe and I couldn't wait to share it with you so here we go. 

Corned Beef and Cabbage Rolls Ingredients

2 cups of Corned Beef or Beef Brisket

1 medium sized onion chopped 

3 Cloves of garlic.

1 32 oz Can of Marinara Sauce 1 Cup for Meat mixture rest for sauce

1 1/2 cups water

 1 cup uncooked rice 

1 cup Brown Sugar 1/2 cup for Sauce 1/2 cup for meat.

The juice from 1 lemon

Cooking Spray

1 head of cabbage that has been frozen overnight in freezer.

Equipment

1 13 x9 pan

1 cookie sheet

1 sheet of aluminum foil 

 

 Take 2 cups of Corned Beef  or brisket and chop up.

 

 Chop One Medium Sized Onion about 1 cup

 

 Take  3 Cloves of garlic and grate.

 Add 1 cup Red Sauce I used Marinara

 

 

1 1/2 cups water + 1 cup uncooked rice

 

 

 add 1/2 cup of brown sugar

 

 

 Stir Together

 

 

Ad the Juice from 1 lemon and 1/2 cup brown sugar.

 

 

 Take Cabbage and core and place in warm water to wilt and defrost.

 

 

 Place meat in center and fold on both sides then role like a burrito

 

 Line up side by side then place in 13 x9 pan until full then pour red sauce on.  Place covered in foil in refrigerator overnight and cook the following day

 

 

 Bake uncovered at 350 degrees  for 50 minutes.

 

Enjoy and Bon Appetite.

Sheila Fretz-

Beet Greens #gluten free and tasty

Do you like eating collard greens? Well I do and I hate to waste food. When I buy beets I never throw out the stems. I simply do this....

Cut the Greens away from the beets leaving a small amount of stem.

Place in sink or tub with Water and salt to kill any bugs.

Place in a pan with steamer and steam until wilted mine took about 5 to 7 minutes. Then coat with olive oil salt and pepper.

Last garnish with a little butter and toss until full coated serve with my fried chicken recipe which I will post later on next week.


Enjoy and Bon Appetit

Sheila Fretz

#GlutenFree Tukey Shepard's Cake for #SundaySupper

# Glutenfree Turkey Shepard’s Cake


So if you are like me you wonder what to do with all of your Thanksgiving leftovers or as I call them 1st overs.  Today on  Sunday Supper we are doing just that we have a variety of different recipes to make or use up the 1st overs and leftovers? So today I'm going to share with you Miss J's latest and greatest favorite recipe.  I recently made this after Canadian Thanksgiving in October and had to share this with you today!

#GlutenFree Tukey Shepard's Cake for #SundaySupper ingredients:

4 Tablespoons Melted Butter

4 Tablespoons Gluten Free Corn Starch

1 Cup of Milk
Salt and Pepper to taste

1  16 oz. Bag (About 2 cups) of Mixed Vegetables I used Carrots, Peas, Green Beans and Corn

2 cups shredded left over turkey.

4 Cups left over mashed potatoes

Gluten Free Cooking Spray I used Crisco butter flavor with no flour or gluten added

Equipment Needed:

 9 x 13 pan

Whisk

Spoonula

Pipping Bag (optional)

 Boil potatoes if you have no leftovers. This is how I make my Mashed Potatoes.

Next shred Turkey

Then start your rue by melting butter and adding Corn Starch, (make sure you buy a brand that is gluten free). Add your Milk and boil until a thickened consistency happens and season with salt and pepper to taste. 

Next add frozen vegetables or leftover vegetables

Then add your shredded turkey

Stir until warm

Next Spray a 13" X 9" pan and spread evenly into  pan  next place potatoes into pipping bag and pipe on to vegetable turkey mixture.

Place in 350 degree  oven tented for  40 minutes then uncover for last 20 minutes until golden and looks like this. 





Enjoy and I hope you come back after the holidays to make my #GlutenFree Turkey Shepard's Cake and or one of these fabulous recipes listed below.

Sheila Fretz

Don't forget to check out this group of recipes is definitely something to shout about. What a great lineup!

Breakfast & Brunch

Sweet Potato Cinnamon Rolls by Juanita’s Cocina

Turkey Cranberry Muffins by In the Kitchen with Audrey

Sweet Potato Biscuits by Home Cooking Memories

Main Course

Turkey Enchiladas by Webicurean

Thanksgiving Leftover Casserole by FamilyFoodie

Turkey and Cranberry Monte Cristo by Supper for a Steal

Thanksgiving hangover sandwich by Crispy Bits & Burt Ends

Turkey Tamale Pie by Dinners, Dishes, and Desserts

Thanksgiving Leftovers Pot Pie by I Run For Wine

Turkey and Stuffing Pasty by Small Wallet Big Appetite

The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes

Turkey Vegetable Hash by Generation Y Foodie

Turkey Tetrazzini by That Skinny Chick Can Bake

Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie

Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz

Thanksgiving Turkey Banh Mi Sandwich by 30AEats

Leftover Turkey and Sausage Gumbo by My Catholic Kitchen

Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet

Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again

Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip

Turkey and Mushroom Risotto by Comfy Cuisine

Vegetarian Shepherd’s Pie by The Wimpy Vegetarian

Kartoffelpuffer – German Potato Pancakes by MrsMamaHen

Skillet Turkey Reuben by Cindy’s Recipes and Writings

# glutenfree Turkey Shepard’s Cake by Cooking Underwriter

Hearty Ham and Cheese Penne Pasta by Mama Mommy Mom

Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious

Turkey shepards pie! by The Realistic Nutritionist

Spicy Turkey Chili for #SundaySupper #Leftovers by Hot Curries and Cold Beer

Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog

Soups, Salads, Sides & Starters

Gluten Free Turkey and Dumplings by The Meltaways

Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen

Curried Turkey Salad  by Kimchi Mom

Potato Patties w/ Tomato Salsa by La Cocina De Leslie

Spicy Coconut Turkey Soup by Diabetic Foodie

Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks

Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen

Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips

Olive Tapenade by Fast Food to Fresh Food

Leftover Turkey Soup by Bobbi’s Kozy Kitchen

Sweet Potato Bread Pudding by MarocMama 

Sweets & Desserts

Cranberry Sauce Crumb Bars by girlichef

Pumpkin Gingersnap Truffles by Chocolate Moosey

Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious

Chocolate Peanut Butter Potato Frosting by Yummy Smells

Wine Pairings for the Recipes Featured

Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

Halloween Hangover Cookies

If you are like me there is to much Halloween Candy that comes to our house and we have a 2-week minimum on chocolate. So if you are like me I want the chocolate gone out of my house. So I always make a special batch of cookies with my daughter (Miss J.Mix It) and we make this a fun activity. So this way she to can have fun making cookies with me, and we get the candy out of our house. So any chocolate that is not eaten before the week mark goes in the cookies. If I don’t have enough chocolate, which I did not this year, I add about one cup of chocolate chips to the mixture. I guess Miss J.  It is getting older because we added those chocolate chips this year. 

Halloween Hangover Cookies
2 Cups Candy Bars Chopped of your choice
1 Cup Chocolate Chips
½ cup butter
1 Cup Sugar
½ Cup Brown Sugar
2 eggs
2 1/4 Cup Gluten Free Flour
2 Cups Gluten Free Oats
1 Teaspoon Baking Soda

Cream Butter

 Add both Sugars

Then add eggs

Next add Gluten Free Oats Then Gluten Free Flour With Baking Soda

Last add candy Bars mix Then Chocolate chips

Then Bake on cookie sheet at 325 degrees for 11 to 12 minutes watch because Carmel can burn easily.

                                                                                       Bon Appetite

 Enjoy ,  Sheila Fretz

 

#GlutenFree Pork Enchiladas

Today is the 11th anniversary of September 11th. I will never forget what happened,where I was and I'm sure you  remember where you were too. Today let's be thankful for all of our blessings and be great full for who has been in our lives whether they are here with us today or not. I feel the best way to celebrate somebody is with great meal and a great drink. So in honor of this special day I will be making a great meal ! I call this typepe of meal a First Over, I used the leftover meat from my Pork Roast with Prosecco I made earlier in the week.. You will find more first over recipes on Cooking Underwriter this year. My goal is to make at least one first over per month so I hope you enjoy this meal as much as we did.

This is the last day to enter our giveaway with Meyer's Elgin Sausage House Please go by and enter


Green Pork Enchilada  Ingredients:

12 Corn Tortillas
1 32 oz Can of Green Enchilada Sauce
2 cups Shredded Cheddar Cheese
2 Cups Monterrey Jack Cheese
Cooked Chopped Spinach
3 chopped Green Onions
3 Cups shredded Pork
Garnish with Olives
Cooking Spray

Equipment:

13 x 9 Pyrex pan
2 Shallow Pasta bowls for cheese and Green Sauce
1 bowl to shred Pork in.
1 Cookie Sheet

Preheat Oven to 350 degrees.

Grade Both the Monterrey Jack Cheese and The Cheddar Cheese

Shred Pork

Next poor about a cup of Green Enchilada Sauce in a shallow pasta bowl.

Take 3 Tortilla one at a time and place in bowl with sauce one at a time flipping until covered in sauce

Poor a 1/4 cup of Green Enchilada Sauce in bottom of 13x 9 pan.

Cook Frozen Chopped Spinach and drain

 In a large bowl mix grated cheese shredded pork  green onions spinach and 1/4 can sauce

Next roll about a 1/4 cup of mixture in Tortilla

Then stack side by side cover with cheese and pour leftover sauce on .

Bake in oven for 45 minutes at 350 degrees and enjoy.