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

Traditional Gluten Free Stuffing or Dressing

Do you know the difference between stuffing and dressing. Stuffing goes in a bird and dressing is cooked in a greased pan. Well I'm going to share this yummy Gluten Free Stuffing with you because being gluten free stuffing or dressing is rare.

Traditional Gluten Free Stuffing or Dressing 

1 lb. Gluten Free bulk Sage Sausage

1. 8 Celery Sticks chopped finely about 1 1/2 cups

1 Large Onion Finely Chopped

1 Granny Smith apple finely Chopped

1 teaspoon salt

1 teaspoon pepper

3 to 4 Tablespoons of Poultry Seasoning

½ cup  Olive Oil plus 1 Tablespoon Olive Oil

2 bags of Udi’s Gluten free bread toasted and chopped or torn or Glutino Stuffing Mix .

 

Chop Vegetables, salt and pepper and place in frying pan with 1 Tablespoon olive oil  cook until clear.

 

Next add Sausage and Cook until completely cooked. DO NOT DRAIN!

Next add meats, spices, and drizzle in olive oil  making sure all is combined evenly.

Now you can do one or two things stuff in a bird or bake in a 13 x 9 pan sprayed with cooking spray.

Next place in the oven covered for 45 minutes however if you make it as dressing add a 1/4 cup broth to keep moist prior to cooking.

Enjoy and Bon Appetit

Sheila       

Home Made Refrigerator Pickles

It's that time of the year the season of canning. I love to can, beets, pickles and tomatoes every year then stock up my pantry for the winter months. What about you? This is the season all of the fruits and vegetables are in full bloom and the farmers markets are full of all sorts of goodies. The other day I was at the farmers market and they had these beautiful pickling cucumbers so I decided to make refrigerator pickles. I remember as a kid my grandmother used to can all sorts of goodies. So when I saw these beautiful cucumbers I new exactly what I was going to make.

Home Made Refrigerator Pickles Ingredients:
8 small pickling cucumbers
3 teaspoons salt
3 teaspoons dill
3/4 cup apple cider vinegar
1/2 cup water
3/4 cup sugar

Wash and clean and cucumbers remove ends and peel carrots.

Score Cucumbers then slice either with Mandalay or Cuisinart.

Then pour on cookie sheet and season with salt and dill let liquids sweat out for 1 hour and a half.

Next make pickling liquid add water vinegar and sugar in pot and bring to a boil.

Prior to placing pickles in large canning jar make sure you clean and boil then place cucumbers in Jar then pour pickling liquid on top.

Place in refrigerator for about 2 hours then serve if you wish or you might wait for a deeper taste you decide.

I served mine on a Hamburger stuffed with blue cheese which I will show later this week.



Enjoy,

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 Roasted beets

I love going to the local farmers market. You generally know what your getting when you go there because at most farmers markets the growers are the ones that are selling the fruits and vegetables. Today I am going to give you the quickest and easiest way of roasting beets with the skins on so you loose very little  of the nutritional value.  I like to serve these as a side or on a salad with a little goat cheese and my balsamic glaze


#Glutenfree Roasted beets ingredients
2 bunches of Beets from your local farmers market
Olive Oil
salt and pepper to taste
Garlic Powder to taste

Equipment
Aluminum Foil
Cookie Sheet

Preheat oven to 350 degrees

Take the Beets and Cut off the greens and bottoms ( You know you can steam and eats like collard greens) place in colander and scrub off dirt.

On a sheet of foil place cleaned beets and coat with olive oil.

Next season with Salt Pepper and Garlic Powder.

Next seal up  and place on cookie sheet for 60 minutes until fork tender.

When tender let cool for about a hour. Next place gloves on and place under water the skins should fall off.

Serve with a salad or a side dish. Like I made this great salad with goat cheese, grapes, strawberries and beets served with my balsamic glaze.


Enjoy and Bon Apetit

Sheila Fretz

Mr. Mix It's Famous Mashed Potatoes

I am so fortunate I have a fabulous husband who loves to design, build and fix things, on top of all of that he loves to help me in the kitchen. So after a hard days work we try to split up the dinner.  This way it gets done a lot quicker and we can eat faster. We have been married now almost 14 years and only 9 if you count the way the State of California does. But that's a whole different story, which I will share  with you another day. So here is the second half to Baked Salmon Balsamic Glaze you will see Mr. Fix It's Mashed Potatoes under the Salmon  in the center of the wreath.

Mr. Fix it’s Famous Mashed Potatoes Ingredients:
3 lbs Yukon Gold Potatoes Cut in cubes for quicker cooking
1/4 pound of butter (1 stick)
1/4 cup milk
½ cup sour cream
 
Equipment:
Potato Masher
1 Large Pan

Peel and Chop potatoes for mashed potatoes boil potatoes around 20 min until soft to the piercing.

When soft for mashing drain and add butter, milk, and Sour Cream then Mash until creamy .

Enjoy & Bon Appetite

Sheila Fretz

#Gluten Free Creamed Corn

So with Thanksgiving less than 4 days away I thought I would share a old recipe but great recipe. This is one of my favorite holiday recipes that I make on a regular basis, all through out the year. It is so easy and it can be made up to a day in advance then reheated in a greased Pyrex bowl or square pan.


Creamed Corn Ingredients
1 Birds Eye® C&W® Petite Sweet Corn (16 oz)
2 cups Half and Half
3 Tablespoons Butter
2 Teaspoons Corn Starch
Salt and Pepper to taste
½ cup Parmesan cheese

Make a rue with Butter and Corn Starch and cook until golden brown.

Add  Half and Half and cook until thickened and  is golden brown like this add Salt and Pepper to taste.

Then slowly add the Half and Half until creamy next add 1 bag frozen corn cook until heated thoroughly

Next add half the cheese and garnish with the rest . Serve immediately, or if you are serving the next day,  grease a  Pyrex bowl or 9" x 9" square pan and pour into. Place in refrigerator covered with Saran wrap touching cream corn so a film or skin does not form. Re  Reheat at 350 degrees for 25-35 min until heated thoroughly then garnish with the rest of cheese.

Bon Appetit!

                                                       Enjoy,

                                           Sheila Fretz

Re-stuffed Potatoes with Cheddar Cheese, Bacon, green onions

 

Since the holidays are upon us  and next Thursday, November 22, 2012 is Thanksgiving. However, we will be celebrating out of town, so this week I will have a lot of sides, available on my site. Such as Tomatoes stuffed with Stuffing, Yummy Yam Butternut Squash soup, Creamed Corn plus this recipe of Re-Stuffed Potatoes. This is one of my go to recipes that can be done a day ahead, especially during the holidays, because its easy. Depending on the size of the potato it can be used as a side dish or a main dish. I love to serve these on Thanksgiving or Christmas Eve with Prime Rib and Yorkshire Pudding, Cream Spinach and these re-stuffed potatoes. When we get closer to the Christmas holidays I will post all of these recipes. But for now here we go.

Re-stuffed Potatoes ingredients:
4 Potatoes baked large about an hour
4 slices of bacon shredded
1/4 cup green onions chopped
2 cups grated cheddar cheese
1 cup sour cream
2 Tablespoons butter

I cut top off the potatoes carefully make sure you do not rip.









Next hollow out the Potatoes and set aside. 

Place potatoes in a large bowl,(I love my Kitchen Aide Mixer so you will here me talk about it a lot), Or place in Large bowl for Kitchen Aide Mixer.  Next add Chopped Onions, Cheese, Sour Cream and Bacon and turn on mixer until thoroughly mixed.

Take potato mixture and re-stuff in skins.
Bake in Oven 15-20 min at 350 degrees

Bon Appetite

Enjoy!

Sheila Fretz