Tuesday, December 30, 2008

Chili Blanco


This is my Mother-in-law, Linda's recipe. I love making it as it is so easy and uses up any leftover turkey splendidly! This picture is a bit misleading as I had to use a little bit of yellow corn making it a bit more colorful than it is supposed to be. Though it doesn't have much color, it has more flavor to make up for it!

Ingredients & Directions!
3/4# chicken (or turkey), cooked in 1 Tablespoon of oil if needed.
Add:
juice of 1 lime or 2 tsp lime juice
1 1/2 cup water or chicken broth (gluten free, of course!)
1 tsp cornstarch
2 tsp chicken bullion (optional, and I skip since I use the broth)
5 oz. can Herzog Salsa Verde
Reduce Heat and Add:
1 can white Shoepeg corn, drained
1 can white or pinto beans, drained
1/2 tsp cumin
1/2 tsp garlic
1/8 tsp pepper

Heat through and enjoy!
I also sometimes just add the juice in the corn and beans. I've also been known not to measure but to just throw it all in there based on what I've got and it always turns out fabulous!

Turtle Cheesecake


Yes, it sounds daunting, but it really is simple. It takes a little while to make, but it is well worth the effort, just ask my husband! Though I'd like to take credit for such a decadent dessert, I just found this on the Nestle Toll House advertisement in my Taste of Home Magazine. I'll reprint it exactly with the only exception being the Gluten Free exchange of cookies for graham cracker crumbs, and I won't include the advertisement in the chocolate chip listings!

Preparation: 40 min., Cooking: 1h 10 min.
Cooling Time: 3 hrs refrigerating, Makes 14 servings (or less depending on how you slice it!)

1 3/4 cups crushed GF cookie (I've used Pamela's brand Espresso Chocolate Chip or Pecan Shortbread cookies and it was tasty both times)
1/3 cut butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 can Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 Tbsp lime juice
1 Tbsp vanilla extract
1 1/2 cups (9 oz) Semi-Sweet Chocolate Chips
2 Tbsp Chocolate Syrup
2 Tbsp Caramel Syrup (Smuckers has safe, natural brands of syrups)
1/2 cup coarsely chopped pecans
1/4 cup mini morsels (I've used any extra fun chips to top)

Preheat oven to 300*F. Grease 9-inch springform pan.
Crust: Combine crumbs and butter in medium bowl. Press into bottom and 1 inch up side of pan.
Filling: Beat cream cheese and milk in large bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. Microwave 1 1/2 cups morsels in medium, uncovered, microwave-save bowl on HIGH (100%) power for 1 minute (I just used my melt function on my microwave and it worked great!); STIR. If needed, heat additional 10-15 second intervals, stirring just until morsels are melted. Stir in 2 cups of batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter. BAKE 70-75 minutes or until edge is set and center moves slightly. (I also include a pie pan with water in it to help keep it from cracking too badly) Cool in pan on wire rack for 10 minutes; run knife around edge and let cool completely. Drizzle syrups on top. Sprinkle with nuts and mini morsels. Refrigerate several hours (or overnight). Remove side of pan.

It's yummy and I've made it twice in the last month! I think my husband likes it. Enjoy!

Friday, December 12, 2008

Potato Crust Meat Loaf (TOH)

This is another Taste Of Home recipe from Wendy Hoskin. It's a great spiced Meat Loaf that is juicy and flavorful. I only adjusted it to be Gluten Free by making the crumbs with GF bread or by using Oatmeal (my personal preference). Oh, and of course, make sure the broth is Gluten Free which is easy!

Ingredients:
1 med. onion, finely chopped
1 garlic clove, minced
2 tsp olive oil
4.5 tsp curry powder
3/4 tsp salt
1/2 tsp ground allspice
1/2 tsp pepper
3/4 cup vegetable broth
2 green onions, thinly sliced
1.5 tsp minced fresh thyme (or less than half ground thyme, give or take!)
2 eggs
3/4 cup soft bread crumbs (or oatmeal)
2 lbs ground meat
POTATO TOPPING:
1.5 lbs potatoes, peeled and cubed (recipe called for red potatoes, but I just used bakers)
1 tsp salt
1/4 cup vegetable broth
2 Tbs olive oil
1/4 tsp pepper

Directions:
In a small skillet, saute onion and garlic in oil until tender. Stir in seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in green onions and thyme. Transfer to a large bowl; cool to room temperature.
Whisk in eggs; stir in crumbs and crumble meat into mixture and mix well. Shape into a loaf and place in an ungreased 13x9x2 in. baking dish. Bake, uncovered, at 350* for 30 minutes.
Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until tender; drain, reserving 1/4 cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved potato water.
Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 minutes longer or until a meat thermometer reads 160* and meat is no longer pink.

Yields 8

Note: I piped the potatoes onto the meat, but I don't think it's really necessary! Even for the decoration, I would put a layer on it first then pipe it on just for prettys!