Gluten-free Spinach Noodles

(This recipe & tips provided by my friend Karina Plecker)

Bunch fresh spinach.
2-3 c. Red Mill all-purpose GF flour
6 t. Xanthin gum powder
2 T. Oil
3 eggs
Pinch of salt

In food processor purée spinach, add 2 c. flour and xanthin gum, cut in until spinach and flour are evenly mixed.
Change blade to dough blade or mixer with dough hook. Add the rest of the ingredients and knead until a firm, slightly tacky ball forms (add flour as needed to firm dough).

Separate into small pieces and roll out into thin sections.
Cut into noodles with pizza cutter or noodle press.

Tips:  I use my food processor to mix the dough with a dough blade. I also have a pasta roller attachment for spaghetti and fettuccine noodles. I let them dry slightly before cooking. It takes about 4 minutes to cook them.

Pulled BBQ Pork

The great thing about pulled pork?  You can serve it so many different ways!  We'll probably do tacos tonight, but I'm dying to try it on baked potatoes!


1 (3 to 5 pound) pork shoulder (also called pork butt or pork roast)

1 large onion, chopped into big chunks

2 cans of soda, not diet (I have used both Coca-Cola and Dr. Pepper)

1 (12 to 18 oz) bottle of your favorite BBQ Sauce (Andrea and I use Sweet Baby Ray's)

Taco Shells

Cheddar Cheese, grated to garnish

Chopped green onions to garnish, optional

In your slow cooker, place your pork and onion pieces inside.  Pour your soda on top of everything and cover and cook on high at least 8 to 10 hours.

Remove the lid after 8 to 10 hours and the meat should be falling a part at the touch of your fork.  Remove all of the meat from the slow cooker into a bowl and then drain your slow cooker of the onions and liquid.  Add your meat back to the slow cooker and shred it up with two forks.  Stir in as much of your BBQ sauce as you like.  You can serve immediately or keep warm another hour or two in the slow cooker.  

When you're ready to eat, fill your taco shells with pork and add a sprinkle of green onions and some shredded cheddar on top.

Whether you're making this for night one or using this as a leftover meal, you will love these pork tacos!

Philippine Chicken

Preheat oven to 425.

Place 3-4 bone-in chicken breasts skin up in a baking dish.

Combine the following and pour over chicken:
1/4 c soy sauce
1/4 c vinegar
3/4 c orange juice (or the juice from 1 an of unsweetened pineapple)

Sprinkle chicken with 2-3 crumbled bay leaves

Cover dish with foil and bake for 30 minutes.
Uncover and bake an additional 20 minutes, basting frequently.

Slow-Cooker Chicken Tortilla Soup

1 pound chicken breast, raw

1 (28 ounce) can whole peeled tomatoes, mashed

1 (19 ounce) can green [medium] enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chili peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can low-sodium chicken broth

1 can black beans, drained (*optional)

couple shakes of crushed red pepper

1 teaspoon cumin

1 teaspoon chili powder

1/2  teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn (*optional)

1/2 package frozen chopped spinach (*optional)

1 tablespoon chopped cilantro

All ingredients into slow cooker on low for 8 hours (or high for 4 hours). Take out chicken when cooked (about 1/2 of time), shred, and return to pot.

Topping suggestions:

Sour cream

Sliced avocado

Shredded cheddar

Olives

Tortilla chips

Tabasco or other hot sauces

(Adapted from: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx)

Stroganoff

My friend, Mary Van Horn, posted this on FB this week and I thought it looked good.

2 Tbsp. flour, 1/2 tsp. garlic powder, 1/2 tsp. pepper, 1/4 tsp. paprika, boneless round steak, 1 can cream of mushroom soup, 1/2 c. water, 1 pkg. dried onion soup mix (I made my own - easy from allrecipes.com), 1/2 c. sour cream (stir in last 15 minutes). Place meat in crock pot - mix remaining ingredients and cover meat. Cook for 6-7 hours on low. Serve over rice or noodles.

White Chicken Chili

White Chicken Chili

4 FROZEN chicken breasts
3 cans fire roasted green chilis
1 can corn
4 cans white kidney beans, drained
1 box chicken broth
The following seasonings. .all about 4-5 shakes...I dont measure anything ;)
Garlic powder
Onion powder
Cilantro
Oregano
Season salt

Add everything to large crockpot, except beans and corn. Cook on low 6-7 hours. Remove chicken, take off any fat and shred. Add back to crock with beans and corn. I then add the following to a container with a lid... about 3/4 cup flour, a couple shakes of each seasoning and milk to thin (about a cup). Shake until flour is not lumpy. Add to crock. Cook on high 20-30 minutes. Repeat the flour step if you want it thicker.

Serve with tortilla chips. This is a weekly staple at our house. Hope you like it. :)

Tator Tot Casserole

This came via Allrecipes.com to my inbox tonight.  Looks very good, and a lot fattening.  Fun, cozy, winter dinner!?  :)

 

2 poundstater tots, thawed

1 (10.5 ounce) cancondensed cream of chicken soup

1 cupfinely chopped onion

1 (16 ounce) containersour cream

1 (8 ounce) packagesharp Cheddar cheese, shredded

1 dashgarlic powder

• 1/2 teaspoonseasoning salt
• 1/2 cupbutter, softened
• 3 cupscornflakes cereal
• 1/2 cupbutter, melted
• 2 tablespoonsgrated Parmesan cheese
• paprika to taste
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  Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
  2. In a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and softened butter; mix well. Transfer to casserole dish. In a medium bowl combine cereal and melted butter; spread over casserole. Sprinkle the top with parmesan cheese (use more or less according to your taste) and paprika.
  3. Bake in preheated oven for 45 minutes to 1 hour, or until browned. (Note: It's a good idea to put a cookie sheet under the casserole dish, in case it bubbles over while cooking.)