#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.

#GluteFree Chicken Spinach Artichoke Enchiladas for #SundaySupper

Do you ever crave appetizers for Dinner and just that?  Well I do! So the other night I was thinking about Artichoke dip and I also was thinking about spinach dip too and how I love them both. I had a rotisserie chicken in my refrigerator and I knew I had the fixing for both Spinach Dip and Artichoke so I thought to myself. Why not make all 3 in one and for the chips I would use just tortillas.   Did you know that September 16th is Día de Independencia in Mexico? What a great way to celebrate this special day.



Chicken Spinach Artichoke Enchiladas Ingredients
2 Cup of Shredded Parmesan cheese
2 1/2 Cup of Shredded Cheddar cheese save ½ cup for garnish
2 Cup of Cara Mia Artichokes chopped and Drained
1 cup Green Salsa ½ cup for dipping in tortillas
3 Cups Mayonnaise (1 ½  cup for dipping in tortillas + 1 ½  cup for Artichoke Mixture ).
1 16 oz bag of Chopped Spinach cooked and drained
2 cups shredded Chicken
Cooking Spray


Microwave Frozen Spinach on High for 4 minutes

Next Drain the spinach like this.

In a large bowl mix , cheddar cheese, Parmesan cheese, Artichokes .

Next add salsa and mayonnaise and Spinach

Mix together ½ cup Salsa  1 1/2  Mayonnaise for dipping in tortillas.

Whisk Together

Dip Corn Tortillas in Mayonnaise

Spray pan with cooking spray then lay tortillas in baking dish I used a 13" oval.

Add chicken then Artichoke Spinach mixture layer twice. With Tortillas dipped then Chicken and Artichoke covering Chicken.

Garnish with remaining  half cup of cheddar cheese, then cook for 45 minutes at 350 degrees.

Until it looks like this.


Serve warm after cools for 15 to 20 Min.














Enjoy and Bon Appetit  and if your looking for some fabulous other Mexican dishes to serve at your Mexican fiesta come join us around the family table this week for our #SundaySupper Mexican Fiesta. This is a party that you won't want to miss. We hope to inspire you with these mouthwatering recipes from our talented contributors. We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern).


Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

• Chicken Tortilla Soup - The Girl in the Little Red Kitchen
• Mexican Paint Soup - Crispy Bits & Burnt Ends
• Jalapeño Popper Dip - Chocolate Moosey
• Vegan Tortilla Soup - Galactosemia in PDX
• Texas Caviar - Ruffles and Truffles
• Cheese-Stuffed Jalapeños w/ a Tequila Sunrise - Mama's Blissful Bites
• Mini Taco Salads - Big Bear's Wife
• Mexican 7 Layer Dip & Chips - The Daily Dish Recipes
• Stoplight Salsa Reisipe - Family Foodie
• Tortilla Soup with Roasted Vegetables - Diabetic Foodie

La Comida (the food)

• Tamales - A Family Tradition - Doggie at the Dinner Table
• Fiesta in La Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) - The Hand That Rocks the Ladle
• Enmoladas (Chicken Mole Enchiladas) - The Meltaways
• Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper - Cooking Underwriter
• Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa - Chattering Kitchen
• Quick and Easy Fiesta Rice - Granny's Down Home Southern Cooking
• Carnitas - My Catholic Kitchen
• Tamale Pie - Noshing with the Nolands
• Eggs Motuleños - The Meltaways
• Grilled Fish Tacos with Black Bean and Corn Salsa - Small Wallet Big Appetite
• Carne Asada - Magnolia Days
• Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle - Damn Delicious
• Frijoles Charros (Cowboy Beans) - La Cocina de Leslie
• Puerco Pibil - girlichef
• BLT Quesadillas with Avocado Mayo - Cindy's Recipes and Writings
• Chile Rellenos with Roasted Tomato Sauce - Bobbi's Kozy Kitchen
• Tamales with Green Chili Sauce - Dinners, Dishes, and Desserts
• Beef and Vegetable Enchiladas - Hezzi D's Books and Cooks
• Chicken Con Queso - Momma's Meals
• Baked Flautas - Home Cooking Memories
• Chunky Aztec Chocolate Granola - What Smells So Good?
• Street Tacos Al Pastor - Sustainable Dad
• Shrimp Tacos - Pippi's in the Kitchen Again
• Chiles Rellenos with Ranchero Sauce - The Little Ferraro Kitchen
• Zippy Chipotle Shrimp & Mango Tostadas - Sue's Nutrition Buzz
• Pork Tacos - Tora's Real Food
• Stuffed Sopapillas - Juanita's Cocina
• Chicken Fajitas - Cravings of a Lunatic
• Blue Crab Tacos - Pescetarian Journal
• Huevos Rancheros - Comfy Cuisine

Postres (desserts)

• Chocolate Cinnamon Flan - Vintage Kitchen Notes
• Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper - In the Kitchen with KP
• Chilli Chocolate Truffles - Happy Baking Days
• Horchata Ice Cream & Churro Brownies - Kwistin's Favorites
• Empanadas - In the Kitchen with Audrey and Maureen
• Plantain Fritters - From Fast Food to Fresh Food
• Fried Cinnamon Sugar Tortillas - The Watering Mouth

Bebidas (beverages)

• Beer Margaritas - That Skinny Chick can bake
• Hatch Chile Margarita - Shockingly Delicious
• Skinny & Spicy Watermelon Margaritas - I Run for Wine
• Refreshing Kiwi Lime Margarita - Mama Mommy Mom
• Wine Pairings for a Mexican Fiesta #SundaySupper - ENOFYLZ

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Artichoke Macaroni and Cheeses in individual carafes

Valentines day is right around the corner. What do you have planned for your special someone in your life? My husband and I have a tradition in our family  that every other year we take care of the meal. So this year is my year so my plan is to broil heart shaped T-Bone steaks and serve them with a fresh green salad and a gluten free banana cream pie de-constructed. Which I will share with you on a later date.

But because today is Meatless Monday I am going to share my new recipe for Artichoke Macaroni and Cheeses in individual carafes. A cross between hot artichoke dip and macaroni and cheese so yummy and tasty.

Artichoke Macaroni and Cheeses in individual carafes Ingredients:
3 cups gluten free cooked penne pasta
2 Cups Marinated Artichokes
2 Cups Parmesan Cheese
2 Cups Cheddar Cheese
½ cup of Corn Starch
1 ½ cups Half and Half
1 ½ cups Milk
½ of one Large Onion chopped
2 tablespoon Olive Oil
2 tablespoons Butter
Salt and pepper to taste
2 teaspoons Nutmeg
Gluten Free Bread crumbs
Cooking Spray

Equipment:
(12) 6 “ Carafes
1 Baking Sheet
Lined with liner of parchment or silpat.

Preheat oven to 350 degrees

Boil Penne 7 minutes constantly shirring turn of burner and let sit for 3 minutes in water do not move or stir.  Next rinse thoroughly and chill.

In a separate pan heat up Olive Oil and butter in a pan when warm add chopped onion until golden.

Make a bechamel sauce by adding  cornstarch make a rue

Then add Half and Half, Milk, Salt,  Pepper and Nutmeg, bring to a boil until thickens.

Place in refrigerator to cool.

When cooling grate both the Parmesan and Cheddar Cheese.

Chop Artichokes.

In a large bowl place Artichokes, Parmesan Cheese, Cheddar Cheese and Gluten Free Pasta in a bowl.

Toss together next toss in  bechamel in with pasta artichoke cheese mixture.

Spray carafes with cooking spray

Stuff with pasta Mixture

Cover with bread crumbs and bake for 45 minutes


Tip of the day: If you don't have gluten free bread crumbs take 5 or 6 pieces of bread place in Cuisinart with 2 tablespoons butter which will help brown evenly.


Have a great and Happy Valentines Day with who ever you choose to celebrate with, it's all about love in our lives in many different ways.


Enjoy

Sheila Fretz

Green Enchilada Casserole

As many of you know I like to cook with either food that is left over or make one dinner item turn into another item. So on Wednesday I posted this fabulous Roasted Chicken Stuffed with Citrus. After we had completed dinner I was already trying to figure out what I could do with the 1st overs. So then I was remembering it had been quite sometime since we have had enchilada casserole, so that’s what I made. Forget the rolling of the tortillas or the partial frying of the tortillas to soften with this recipe. Remember Mrs Mix It is about recipes that are back to basics and not supper fancy. Come join me for a quick and easy recipe.

Green Enchilada Casserole Ingredients:

14 Corn Tortillas

1 32 oz Can of Green Enchilada Sauce

2 cups Shredded Cheddar Cheese

2 Cups Monterrey Jack Cheese

3 chopped Green Onions

3 Cups shredded Chicken

Cooking Spray

Equipment:

9 x 9 Pyrex pan

2 Shallow Pasta bowls for cheese and Green Sauce

1 bowl to shred Chicken in.

1 Cookie Sheet

Preheat Oven to 350 degrees.

Spray a 9 x 9 Pyrex pan with Cooking spray

Grade Both the Monterrey Jack Cheese and The Cheddar Cheese

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

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

Next Place in 9x9 Pyrex pan in one layer covering the bottom if you need to break in half or in quarters please feel free to break in pieces.

Then add a chicken layer, green onion layer.

Monterrey jack & Cheddar cheese layer, last poor about 1/4 cup enchilada sauce on top.

Next layer of Tortillas.

Then Chicken, green onion layer.

Monterrey jack & Cheddar cheese layer last poor sauce on top.

Repeat tortillas

Chicken, green onion, Monterrey Jack & Cheddar cheeses, Enchilada Sauce.

Last cover with Tortilla sauce Then Cheese.

Cook in oven on a cookie sheet for 30 minutes.

Until its bubbly and cheese is golden brown serve with tortillas chips, sliced olives, tomatoes, pico de gallo or green salsa all optional.

Bon Appetite and Enjoy

Sheila Fretz