Beet Berry Relish with a Stuffed Roasted Chicken

My husband is not a fan of Cranberry Relish but he loves beets. So In order to get him to try cranberry relish again I created this fabulous recipe and now every time we make a turkey dinner he specifically asks for this recipe. This recipe is also good for the kids because they will never realize there are vegetables in their relish.

Beet Berry Relish

1 cup of Pomegranate Juice

1 Jar of sliced Ruby Red Beets Chopped

2 cup of Cranberries (1 Bag)

1 cup of Sugar

Drain Ruby Red Beets and Chop. Take all 4 Ingredients place in a sauce pan and bring to a boil, then reduce heat and boil for an additional 10 min.

Roasted Chicken

1 5-7 pound Chicken

1 teaspoon garlic powder

3 Tablespoons Salt for cleaning Cavity

1 teaspoon Salt and Pepper

1 Tablespoon Olive Oil

Stuffing

½  Bag of Glutino Gluten Free Seasoned Stuffing in a box

1 Granny Smith Apple about a cup

1 Onion chopped about 3/4 of a cup

1 ½ cups of celery chopped 3 stalks

1 ½ cups stock chicken or vegetable

Clean Chicken by removing neck and giblets and salt cavity and rinse well and set aside. I cook with the chicken for the gravy

Next Make Stuffing and Chop Apples, Celery and Onions and combined with Stuffing and Broth. Mix together until completely combined. Next Stuff The Bird then Season the Bird with Salt & Pepper and Garlic Powder then drizzle with olive oil.

Cover Bird with Foil and cook until stuffing registers 140 degrees on thermometer Remove foil leave Thermometer in Stuffing and put back in oven until Stuffing reaches 165 and juices run clear.

Serve with mashed potatoes.

Bon Appetite!

Enjoy!

Sheila Fretz

My Mom's Beef Stroganoff made the Gluten Free Way

This is one of those recipes that brings me back to my childhood in the kitchen with my Mom after completing my homework. My Mom would make this on a cold winter afternoon and serve it to us for a early supper. My Mom always served this with petite peas on the side, which my older sister refused to eat still to this day.

Beef Stroganoff  Ingredients:1 (1) pound London Broil thinly sliced before cooking.

1 cup of Corn Starch

1 Teaspoon Salt

1 Teaspoon Pepper

6 Tablespoons Olive Oil

1 Cup sliced mushrooms

½ chopped onion

1 4 oz Can of Tomato Paste

3 Cups of Beef Broth

1 Cup Sour Cream

Preheat Large Frying Pan with about 2 Tablespoons Olive Oil

Slice meat in 1/4" strips

Mix together in bowl salt, pepper and Corn starch

Drench Sliced meat in corn starch mixture

Clean Mushrooms then slice

Chop Onion

After Olive Oil is warm brown meat

Remove from Pan and Repeat adding Olive Oil to Pan as needed.

When Meat is all golden and removed

Add last bit of Olive oil the brown Mushrooms and Chopped Onion until clear.

Next add Tomato Paste and stir

 Beef Broth

Add Meat back in and

Tip of the Day: I like to cook my rice or noodles in half beef broth half water so it gives it a little bit more flavor and helps compliment the meal. So here would be portions 1 cup rice, 1 cup water, 1 cup Beef Broth.

Simmer on low heat for about 25 to 30 minutes stirring frequently.

Add Sour Cream　

Serve over bed of Rice or Egg Noodles.

Enjoy  and Bon Appetit

Sheila Fretz

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-

Cranberry Mango Honey Coffee slow roasted Corned Beef

I hope you had a great weekend. I love making corned beef in the middle of the summer because I love it! Plus you can make leftover sandwiches even a ruben or two.  So today I'm going to share my recipe for a slow roasted corned beef with cranberry, mango honey, and coffee. This is one of those great recipes that you make low and slow and can walk away and let cook for the day. 

Preheat oven to 250 degrees

Cranberry Mango Honey Coffee slow roasted Corned Beef Ingredients:

2 cups of Coffee

1 Cup of Mango Honey

1/2 Cup Apple Vinegar

16 oz  can of cranberries

2 to 3 lb corned beef.

1 inch of water in roasting pan

Spices from Corned Beef

Cranberry Mango Honey Coffee slow roasted Corned Beef Equipment:

A cooking rack that will elevate meat a inch. I use 2 to get high enough.

A Roasting pan that has a lid.

Aluminum foil to line roasting pan.

A blender or hand mixer to mix

In a large measuring cup add Coffee and Mango Honey.

Add Vinegar

Next add 1 can of cranberries.Then either place in blender or hand mix with mixer.

Place 1 inch of water in a cover-able roasting pan plus cooking rack, then corned beef.

Pour cranberry mixture on meat then add seasoning packet.

Cover and place in oven at 250 and cook for 5 hours .

When your 5 hours are up pull out of oven and do not uncover for 25 to 30 min.

Lastly slice thinly against grain and serve with your favorite sides.

Enjoy

Sheila Fretz