German Cabbage

To me it is not the holidays without German Cabbage. This  is one of my all time favorites. My family has been making this for years and I just love it! We originally started to make this when my sister and her then fiance, now husband's family brought for Thanksgiving dinner at my parents home. 

German Cabbage Ingredients

 1 head of Red Cabbage Shredded

1 cup of Apple Cider Vinegar

1/2 cup of Sugar

1 teaspoon caraway seeds

1/4 Shortening

Shred Cabbage in food processor or thinly slice with a knife. Next  place shredded cabbage in Large Stock pot adding Vinegar ,Caraway seeds.

 Shortening and cover tightly simmer for 2 hours until broken down. Serve warm.

Bon Appetite!

Enjoy,

Sheila Fretz

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

Italian Pot Roast

Well the holidays have come upon us and I don’t know about you, but I love a good cook and run recipe!  In addition to if it makes a fabulous first over, I am even happier. So here is a recipe that covers all of the above.

Italian Pot Roast Ingredients:One four-pound Beef Brisket

2 Sixteen ounce Cans of Stewed Tomatoes

One  32 oz. Large Jar of Marinara Sauce with Basil and Garlic

3 Tablespoons Olive Oil

2 teaspoons’ Salt

2 teaspoons’ Pepper

2 Cups of Merlot wine

One cup Water

Three tablespoon sugar

Preheat the oven to 350 degrees

Take a Dutch oven and put Olive Oil heat until warm

Salt and Pepper Brisket on both Sides

Place in Dutch oven and brown on both sides.

Next add Merlot wine

Next add Stewed tomatoes and Marinara Sauce

Next place 1 cup of water and Sugar in marinara sauce Jar and Shake until bottle is clean then pour into Dutch Oven.

Cook for 2 hours 30 minutes. Remove from oven and cook pasta  Pasta noodles .

Remove layer of fat and discard.

Next Slice thinly while you boil your gluten free pasta.

Then serve with Sauce  and Pasta.

Enjoy and Bon Appetit

Sheila Fretz

Chicken Sandwich with my friend Patty's special Bacon Mayonnaise

Chicken Sandwich with my special Bacon Mayonnaise. I love to make a lot of sandwiches when its summer time because I cant stand a hot kitchen. I also take advantage of my store bought rotisserie chicken this time of year. However, My Husband loves to have Mashed potatoes and Carrots with Miss J. Because its not dinner to him unless there are at least 2 vegetables on the table. So to make that Happy Compromise I will serve a sandwich for dinner but I also will serve those two vegetables even if I am not going to eat them.

Chicken Sandwich with my friend Patty's special Bacon Mayonnaise

2 or three slices of Chicken

1 Tablespoon of Bacon Mayonnaise

2-3 slices of Tomatoes

2 tablespoons Shredded Mexican Cheese

2 slices of Bread I used Udi’s Gluten Free

　

Take bread and place on plate add chicken to one side

Next add sliced tomatoes

Then on other piece of bread add Bacon Mayonnaise

Then add cheese to the top of tomatoes

Close and cut and serve.


Enjoy and Bon Appetit


Sheila Fretz

Bacon Mayonaise

I love to make this mayonnaise, my friend Patty has been making this for years and told me about it. When I'm making burgers or even sandwiches this is a fabulous addition. It is easy to make and even better after you have let it sit about 20 minutes in the refrigerator to soak up the bacon flavor. You can make it with bacon bits or whole cut up bacon like I did here. You may make this in larger amounts. However, you must eat it within a day because it has a very small shelf life. So I like to make it in small portions.

Bacon Mayonnaise Ingredients

2 slices of bacon chopped up

2 tablespoons mayonnaise

 

Take Bacon and Chop or cut up

 

Add Mayonnaise and stir

Enjoy and Bon Appetit

Sheila Fretz

My First Post Updated to be Gluten Free

 

 

As a lot of you know when I started this blog it was not to cook in Gluten Free manor. It was started to share my recipes. My recipes are back to basics recipes that are simple and easy and not super fancy. Then shortly after starting this blog we found out that my little one was allergic to wheat and had a form of celiacs disease. So my blog has slowly turned into a gluten free site.  A lot of people have been asking that picture on your header is that Gluten Free and sadly I say no! However, you can update it by using my gluten free crumble and following the directions on the first recipe. So after receiving way to many questions via email and in person; I have decided to update for you so it will be a lot easier for all the people who eat Gluten Free.

Blueberry Pomegranate Cobbler

Serves 6

Ingredients:

Filling

2 boxes of Fresh Blueberries ( about 2 cups)

1 cup sugar

1 cup POM Pomegranate juice

1/4 cup cornstarch

Mrs Mix It's Gluten Free Topping

6 ramekins 4 oz size

Pam Cooking Spray

1 Lined baking sheet with foil or silpat

Wash blueberries and place in large mixing bowl add sugar, cornstarch and Pomegranate juices stir well until all is dissolved. Blueberries should float to the top of bowl. Set aside and let blueberries soak up the sugars. Next make topping.

Take butter and cut into cubes add oat flour, oats, and sugar and take off your rings because this involves your hands to mix. Mix and knead until well mixed together it should form clumps of the crumble.

 

Preheat oven to 350 degrees.

Take 6 ramekins (4 oz.) Spray with cooking spray, next take a slotted spoon and divide up blueberries equally into the greased ramekins, next take left over juices and divide equally again; last take the crumble topping and place a little bit at a time on top of blueberry mixture. I hold my hand around ramekin when doing this so you do not have a lot of spillage on your baking sheet. Place in the preheated oven at 350 degrees for 40 min.

Let cool for about 20 min. serve warm with vanilla ice cream or whipped cream.

Bon Appetite & Enjoy!

 

Sheila Fretz

Buterflyied Bird (Cornish Game Hens)

Everyone loves a Cornish game hen. Most people stuff them with stuffing of rice and dried fruit or sometime a bread based stuffing. I too love Cornish Hens but sometimes you just don’t have enough time in the day to get that meal cooked and served. That’s when I butterfly my Cornish hen and bake it or barbecue it with just these simple spices.

Butterflied Birds

2 Cornish Hens

3 tablespoons Extra Virgin Olive Oil

2 teaspoons dried onions

2 teaspoons granulated garlic

2-3 teaspoons of parsley or cilantro

Salt to clean cavity

Equipment

Baking Sheet

Scissors

Baking Sheet

Aluminum Foil

Most Cornish hens now a days are sold frozen. So I defrost them in the refrigerator a day or two before I want to serve.

I love to stuff my bird with stuffing (tangerine Stuffing)

However,  that takes a lot more time  to cook so when in a hurry to eat I butterfly my bird.

You will need to salt and clean cavity still

Next pace cavity side down then sprinkle with Olive Oil

After completely Coated add dried onions, granulated garlic parsley or cilantro, I used cilantro this time because I wanted a more robust flavor.

Bake in oven for 35-40 minutes until temperature reaches 165 degrees according to the USDA You can also barbecue but every grill is different so I would use the food thermometer to determine doneness. 

 When in a hurry I always either make mashed potatoes or Rice

Enjoy and Bon Appetit

Mrs. Mix It

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