GF Cheesy Party Potatoes

 HANDS DOWN the best GF cheesy party potatoes 

https://meaningfuleats.com/gluten-free-cheesy-potatoes/#wprm-recipe-container-35870 

I used cornflakes because they don't bother me :) AND instead of chopped onions, I used fake onion powder 

Ingredients

• ▢3 tablespoons butter
• ▢1 large yellow onion diced
• ▢3 tablespoons gluten-free flour
• ▢1 ½ cups chicken stock or broth
• ▢1 cup milk
• ▢1 ½ teaspoons salt
• ▢½ teaspoon pepper
• ▢½ teaspoon dried thyme
• ▢2 cups shredded sharp cheddar cheese
• ▢26-30 oz frozen shredded hash browns
• ▢½ cup sour cream

FOR THE TOPPING

• ▢2 cups crushed potato chips I like to use kettle cooked chips

Instructions 

• Preheat the oven to 350F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
• In a large dutch oven or pot, melt the butter over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.
• Stir in the gluten-free flour and cook, stirring constantly, for about a minute.
• Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture.
• Stir in the salt, pepper and thyme.
• Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
• Take the pot off the heat and stir in the cheese until smooth. Add the sour cream and mix until combined.
• Fold in the frozen hash browns until well combined.
• Evenly spread the potatoes into the prepared 9X13-inch baking dish and top with the crushed potato chips.
• Bake for 40-45 minutes, until hot and bubbly around the edges.
• Let the potatoes rest for 10 minutes before serving. Enjoy!

Notes

RECIPE NOTES

• Any kind of gluten-free flour will work for this classic side dish recipe! No need to use 1:1 baking flour, which I typically recommend for most gluten-free baked goods.
• It can be difficult to find gluten-free cornflakes, so I like to add gluten-free potato chips. They add a salty crunch that I happen to love! However, if you can find gluten-free cornflakes, feel free to use them!
• To make ahead, follow the recipe up until the point of baking. Cover cheesy potatoes with foil and store in the fridge until ready to bake.

romaine parmesan salad

 another new recipe!

Wisk the dressing together 

toss with the romaine

3 tablespoons grated Parmesan

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1 clove garlic, minced

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 hearts romaine lettuce, chopped

apple kale salad

 found a recipe for apple kale salad.... 

but i have decided i am going to swap pear for apple and blue cheese for cheddar 

tips on kale salad....

sheet pan to try

 sheet pan to try

1. Cut the broccoli, baby bella mushrooms, celery, bell pepper, onion, and sausage and add them to the baking sheet.
2. Drizzle the veggies with olive oil and season with Creole seasoning, garlic powder, and cayenne.
3. Bake for 15 to 20 minutes at 400 degrees.
4. Add the shrimp to the pan and roast for another five to ten minutes until opaque.
5. Zest the lemon and squeeze its juices over the sheet pan.

Ingredients

• ¾ pound large shrimp (peeled)
• 2 Tbsp olive oil (divided)
• 1 ½ tsp Creole seasoning (divided)
• 1 small head broccoli
• 5 oz Baby Bella mushrooms
• 2 to 3 stalks celery
• 1 red bell pepper (sliced)
• ½ large red onion (sliced)
• ¾ pound smoked sausage (preferably andouille, sliced)
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• 1 lemon (for serving)
• Steamed rice (optional for serving)

Instructions

• Preheat the oven to 400F.
• If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
• Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
• Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
• Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
• Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.
• Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
• Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.
• To serve, zest the lemon and squeeze its juice over the roast.
• Serve with steamed rice if you’d like.

Serving: 1/4 of recipe, Calories: 374kcal, Carbohydrates: 18g, Protein: 38g, Fat: 18g, Saturated Fat: 3.5g, Cholesterol: 189mg, Sodium: 1050.5mg, Fiber: 6.5g, Sugar: 6.5g

Blue Smart Points: 6

 

Green Smart Points: 7

 

Purple Smart Points: 6

options to try~

• If you can’t find turkey andouille, you can swap it for another smoked turkey or chicken sausage.
• Sub cauliflower for broccoli.
• Use green, yellow or orange bell pepper instead of red.
• Feel free to omit the cayenne pepper if you don’t like spicy food.
• If you’re extra hungry, serve the veggies and protein over steamed rice.

dr.pepper roast

 SUCCESS

pork roast

2-12 oz dr pepper 

1 can chipotle peppers in sauce

chopped onion

salt and pepper

crock pot!

yum!

Savory sweet potato

Ingredients

• 5 pounds sweet potatoes (5 to 6 large potatoes)
 
• 1 large (1 1⁄2 oz.) shallot, grated (1 1⁄2 Tbsp.)
 
• 1/3 cup whole milk
 
• 2 large eggs, beaten
 
• 1 1/2 teaspoons chopped fresh sage

• 1/4 teaspoon ground nutmeg
 
• 1 cup unsalted butter, melted, divided
 
• 2 1/2 teaspoons kosher salt, divided
 
• 1 1/4 teaspoons black pepper, divided
 
• 1 1/2 cups pecan halves, roughly chopped
 
• 1 1/2 cups coarsely ground day-old sourdough breadcrumbs (2 1⁄2 oz.)
 
• 2 ounces Parmigiano-Reggiano cheese, shredded (about 1⁄2 cup)
 
• Chopped fresh flat-leaf parsley

How to Make It

Step 1

Preheat oven to 350°F. Place potatoes on an aluminum foil-lined baking sheet. Bake in preheated oven until very tender when pierced with a knife, about 1 1⁄2 hours. Cool 30 minutes. Peel and discard potato skins.

Step 2

Stir together potatoes, shallot, milk, eggs, sage, nutmeg, 1⁄2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork until mostly smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Step 3

Combine pecans, breadcrumbs, cheese, and remaining 1⁄2 cup butter, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl. Sprinkle pecan mixture in an even layer over potato mixture.

Step 4

Bake, uncovered, at 350°F until topping is golden brown, 28 to 30 minutes. Sprinkle with parsley.

Chef's Notes

To make ahead, prepare recipe through Step 3. Cover and chill overnight. Let baking dish sit at room temperature while oven preheats. Proceed with recipe as directed in Step 4, increasing bake time to about 45 minutes.

ooooh new one to try

I cannot wait to try this!!!

https://www.gimmesomeoven.com/tomatillo-salsa-verde/

YIELD: 16 OZ OF TOMATILLO SALSA

SALSA VERDE

Learn how to make delicious, authentic, and irresistible Mexican tomatillo salsa verde recipe with this easy recipe!

TOTAL TIME: 10 MINS

 

PREP TIME: 5 MINS

 

COOK TIME: 5 MINS

INGREDIENTS:

• 1 pound fresh tomatillos, husks removed
• 1 serrano pepper (or 2 jalapeño peppers), stem removed
• 2 cloves garlic, peeled
• 1/2 cup fresh cilantro leaves
• 1/3 cup diced white onion
• 1 tablespoon lime juice
• 1 teaspoon Kosher salt, or more to taste
• 1/4 teaspoon ground cumin (optional)

DIRECTIONS:

1. Preheat oven to 425°F.
2. Rinse and dry the tomatillos.  Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper.  Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
3. Remove from the oven, and transfer the tomatillos and serrano pepper to a blender or food processor.  Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency.  (Always be careful when blending hot mixtures, as they expand while blending.)  Taste and season with extra salt and/or cilantro if needed.
4. Serve immediately, or refrigerate in a sealed container for up to 5 days.

*To make this salsa more spicy, I recommend adding in an extra serrano pepper or two.  Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat).  You can also always core chile peppers (remove the seeds) to reduce the heat.

*If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).

DIFFICULTY: EASYCATEGORY: GLUTEN-FREE INGREDIENTS: GARLIC, LIME JUICE, SERRANO PEPPER, TOMATILLOS, WHITE O