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

A #GlutenFree Pork Roast made with Meyer's Smoke House Dry Rub and Prosecco

So as you know we have a fabulous giveaway going on until September 12, 2012 with Meyer's Smokehouse. When I first received my fabulous BBQ extravaganza feast from Meyer's smoke house. I was lucky enough to have defrosted a Pork roast the night before. So I was very lucky and I quickly started my Pork Roast.

I love to make a roast because it's a meal that keeps on giving! With this roast I also made a Pulled Pork Sandwich which I will post on Tuesday plus a Pork Enchilada Casserole similar to my Chicken Enchilada Casserole that I will post Thursday.

Tip of the day: Buy a extra large pot roast and cut it in 2 pieces and freeze when on sale then you have 2 dinners that won't go to waste. 

A Pork Roast made with Meyer's Smoke House Dry Rub and Prosecco Ingredients:

1 Pork Roast

3 tablespoons of your favorite Extra Virgin Olive Oil

3 tablespoons Texas BBQ Rub

Salt and Pepper to taste

1 bottle of Prosecco ( minus one glass for me to enjoy while you are cooking)

3 cups water

1 Jar of Meyer's BBQ sauce for garnish

Equipment Needed:

Meat Thermometer

Roasting Pan w/ rack

Foil for Roast so doesnt dry out.

Take Pork Roast out of freezer and defrost to room temperature, then add olive oil.

Next add Meyer's Texas BBQ Dry Rub.

Pour Water and Prosecco in bottom of Pan. But make sure you pour yourself a glass first. I strongly believe if you don't like the taste of the wine when it's in the glass you won't like it infused into your food.

Place a Meat Thermometer into the center of the roast. Not everyone's oven cooks the same so I strongly recommend you buying one of these.  Cook until it reaches 151 degrees. then let sit for 20 minutes before slicing up.

Enjoy,

Sheila Fretz

Brett The Neighbor's Pasta #GlutenFree + a #giveaway w/@circulon

So as you know I have a giveaway going on with Circulon,  for a 12"  Non Stick Stir Fry Pan from Circulon Today I wanted to show you a recipe that if you win, you too could make inthis fabulous 12" Non Stick Stir Fry Wok. I know you  will want to make this fabulous pasta recipe that Brett the neighbor inspired me to make. The other night he posted a picture of his dinner on his Facebook and he said it was bacon eggs and pasta. So I quickly asked him for the recipe and then of course I had to make it my own but at the same time  differently so I quickly got to work..

Brett The Neighbor's Pasta Ingredients

1 Bag of gluten free pasta  I used Spaghetti noodles fully cooked.

5 pieces of bacon

1/2 of a large onion chopped

2 cups frozen peas

2 cups of grated Parmesan cheese

3 eggs

1/2 cup milk

salt and pepper to taste

Boil Water, while boiling start chopping bacon.

Start cooking bacon after it is chopped. When fully cooked remove bacon and leave grease in pan.

Next Chop onions finely

Add to bacon grease with a frozen peas. cook for about 10 to 12 minutes.

In a separate bowl add  eggs milk and half the cheese. whisk together

Add cooked pasta and stir .

Next add cheese milk and egg mixture and stir until creamy .

Add last bit of cheese stir and add salt and pepper to taste.

Lastly adding Bacon stir together and serve warm.

Enjoy and don't forget to enter our giveaway  with Circulon.

Curry! Curry! Get Your Chicken Curry Salad and it's #GlutenFree

Gluten Free Chicken Curry Salad

It is so hot here in Los Angeles and I am writing this recipe in 104 degree heat. As you know it's my 2nd Blog Anniversary and I wanted to share one of my original recipes that brings back memories. This is one of my favorite summer recipes, I remember as a kid my mother made a similar recipe but mine is a little different. The best part of it is you are not required to cook the chicken. I bought a rotisserie chicken from Costco and shredded the chicken from that. The night I made it, my hubby was not that into me adding the golden raisins. So I left them out, however it’s optional, but very yummy with or without.

Serves 4-6 people depending on portions

Ingredients:

2 cups Shredded Chicken

2 Granny Smith apples chopped and pealed

1 Bunch of Grapes 30-35 grapes

½ cup Best Foods Mayonnaise Best food on the West Coast Hellman's in the East Coast

2 Tablespoons Curry Powder

1 Tablespoon Brown Mustard

1 cup golden raisins (optional)

1 head of lettuce

Garnish with Fresh Fruit

Combine all ingredients in bowl stir well and refrigerate for 1 hour Serve with fresh melon on a lettuce leaf.

 

Tip of the Day : You can always get a cooked Rotisserie Chicken or Precooked Chicken at the

market to save you time

 

Enjoy and Bon Appetite!

 

Sheila Fretz

Meatloaf with Alexian Vegetable Pate

I love a good Meatloaf once winter hits. I love to cook Meatloaf on a cold winter day and by adding the Alexian Pate you will get a bonus in your meat loaf, especially if you add the Vegetable Pate that has a hint of sweet potato and spinach. You will sure love this recipe. It’s so yummy and tasty.

½ pound Ground Turkey

½ pound Ground Sirloin

1 cup Glutino Bread Crumbs

1 teaspoon salt

1 teaspoon pepper

3 cloves of garlic finely grated

4 Carrots finely grated

1 egg.

1 package of Vegetable Pate.

Finely Grate Garlic and Carrots place in a large bowl

Then place turkey, ground sirloin in large bowl and mix together.

Then mix in bread crumbs, salt & pepper.

Take half of the meatloaf mixture and place in a meatloaf pan squish until flat. Now place Vegetable pate on Meatloaf and spread thin over 1st half of meat.

Last but not least place last half of the Meat mixture on top and garnish with ketchup.

Serve with a baked potato and fresh vegetable

Enjoy and don't forget to enter our giveaway with Alexian Pate

Alexian Pate Giveaway

Its a new Giveaway with Anolon

Cooking Underwriter has teamed up with Anolon to give away this fabulous new giveaway! One Anolon Bronze Bakeware 9”x13” Cake Pan . Isn't this a perfect pan for baking a pineapple upside down cake in. I think so, or maybe a great batch of brownies. Come follow me in my journey of baking with Anolon and enter the giveaway here......

A Giveaway with The Hip Hostess & Canadian Thanksgiving good wishes.

To all my Canadian Followers I first want to wish you folks to the North a Happy Thanksgiving. If you are looking for ideas for a fabulous Thanksgiving feast Click here. I did a huge week of posting on Thanksgiving last year including my table scape and a variety of side dishes and ideas for your Canadian Thanksgiving feast. I hope you enjoy!

However today’s surprise post is for a giveaway in honor of the holidays coming up. Wouldn’t you love to have this beautiful Demi Style apron.

It comes like this with Extra long ties, Scallop trim hem, Can be worn high on the waist or low on the hip, Roomy twin pockets with double stitched corners,

Comes neatly folded and tied with coordinating grosgrain ribbon. The more you wear it the more you will love it!

I love this apron for myself or my little Miss J. We always have a project or two going on in the kitchen and this apron is both good for you and your little sous chef.



Thanks for entering and Happy Thanksgiving


Sheila-

Poached Pears poached in Good Earth Superfruit Pomegranate Green Tea

Some of you might know that tomorrow is my birthday and  as a lot of you know I am presently giving away 2 boxes of your choice of Good Earth Tea and a T-Shirt. Have you ever thought to add tea into your recipes? Well I did! Plus I already made a fabulous Sweet and Spicy Banana Bread made with Good Earth tea. As of today, we have only had a couple of entries however, for my birthday, all I would like to see is a couple more entriess; so to enter please click here. Please leave a comment plus follow me and Good Earth tea on Facebook and Twitter. This giveaway will be over at midnight on December 31, 2010. The winner will be announced on Monday January 3, 2011.

Poached Pears poached in Good Earth Pomegranate Superfruit Green Tea

4 pears

2 Cups of Water

3/4 cup sugar

½ tsp cinnamon

2 Bags of Good Earth Pomegranate Superfruit Green Tea, Pomegranate and Cherry

Boil water for tea and steep for 10 minutes until a deep red color is reached.

Take pears and peel .

Cut and core leaving the stem for decoration.

In a separate bowl mix sugar and cinnamon together. Take peeled and cored pears and dip inside with sugar.

Butter 13" x 9" pan

Next place pear that has been dipped in cinnamon sugar combination place face down in buttered pan.

After all pears are coated and placed in pan sprinkle leftover cinnamon sugar on top.

Last add tea and bake in oven at 350 degrees for 45 minutes uncovered.

Serve on a bed of ice cream or just eat by them selves.

Enjoy and Bon Appetite

Sheila Fretz