Monday, November 6, 2017

Autumn Veggies with Rice / #TasteCreations

Every holiday, I like to try new side dishes. I love making my old favorites, but it is fun to try new ones. Sometimes the new ones go over well with my family and sometimes, well, not so good! This year my new dish is this Autumn Veggies with Rice. It is simple, tasty, and it will be joining my list of holiday side dishes! 
At the bottom of this post, check out the list of new side dishes from fellow members of the #TasteCreations group, and find even more side dishes for the holidays in the link up!
Autumn Veggies w/ Rice
(printable recipe at end of page)
(makes 1 recipe that feed 3-4 people)

2 cups White or Brown Rice
1 tablespoon Butter
2 teaspoon Minced Garlic chopped
1/2  cup diced Winter Squash
2 stalks Green Onion~chopped
1 slice Red Onion~chopped
1 Orange Mini Bell Pepper~chopped
1 Red Mini Bell Pepper~chopped 
1 Roma Tomato~chopped
1 large Mushroom~sliced thin
Garlic Powder
Black Pepper



 Cook the rice. Melt butter in pan and mix in the garlic. Add the squash and let cook on medium heat for 5-10 minutes. Add the peppers and onions, cooking them with the squash until just tender. Add the pepper. Turn the heat to medium high.
 Add the mushrooms and tomato, along with more pepper and garlic powder if you want more. Take off the heat.
Add vegetables to the rice. Drizzle with soy sauce. Serve and enjoy!

Here's what my fellow #TasteCreations members are sharing today:

Aren't these fabulous looking? 

Cider Glazed Bacon Roasted Brussels Sprouts~Tikkido.com
Easy Buttery Parsley Potatoes~Mom Home Guide
Baked Double Cheese Mashed Potatoes~An Italian in My Kitchen 
Homemade Applesauce ~Our Good Life
 
Looking for more side dishes?
Today at #TasteCreations we are talking about side dishes and sharing some favorites. Take a look and find a new favorite you will want to try! Click the InLinkz below!

Sunday, November 5, 2017

Pork Fried Rice / #SundaySupper

Today's Sunday Supper is a special one. We are honoring a member of the #SundaySupper group that passed away last year, by either recreating some of his meals, or creating some gluten free meals of our own. TR Crumbley was a gluten free blogger and a loved member of the Sunday Supper family.
This meal is also a celebration of Gluten Free Holiday Recipes, and I think this is a fantastic one! It would be perfect for dinner during the holidays, because a lot of the recipe can be cooked ahead of time, and put together quickly! I made this pork fried rice dish because it is one of my favorite meals! I have made it many times. Sometimes I will add other veggies if I am feeling like it. I researched all the ingredients, and as far as I am aware, all of them are gluten free, but please check them out yourself if any are in question. I did use a gluten free rice, Mahatma Brand, which is always gluten free.
Gluten Free Pork Fried Rice

(Printable recipe at end of page)
(Makes 2 meals)
2.58 pounds Pork Loin
Mazzola Canola Cooking Spray
1 teaspoon Minced Garlic
Ground Pepper
2-3 Green Onions (chopped)
2/3 cup Yellow Corn
1 slice Yellow Onion (1/4" thick, chopped)
1 tablespoon Butter
2 cups cooked Jasmine Rice
1 teaspoon Minced Garlic
Black Pepper
Soy Sauce (Kikkoman has a Gluten Free one)


 Preheat oven to 350 degrees.
Spray 8x11" pyrex dish with Canola Oil spray. I cooked a 2.5 pound pork so I would have extra for another meal. You will need 9-10 ounces for 2 orders of Pork Fried Rice. Rub minced Garlic over both sides of pork. Sprinkle both sides with ground black pepper. Add approx. 1 inch of water to pan. Cover with foil. Bake until pork reaches 145 degrees. Remove from oven and let rest for 20-30 minutes as pork continues to cook in pan. Cut 9-10 ounces from the large piece of pork. Trim and cut into small bite sized pieces.
Let a tablespoon of butter melt in a frying pan. Add the rice, green onions, white onions, and corn. Set temperature to medium.
Add pork to the pan. Turn heat up to medium high.
Mix eggs with a hand blender or a fork.
 Your pan should look like above. As the heat is turned up the pan starts to get crispy on the bottom. Stir as much as you can.
Add the eggs to middle of pan.
Mix eggs in to the pork mix until eggs are cooked.
Serve with a drizzle of soy sauce on top. Enjoy!




Find more tasty Gluten Free recipes below:

Gluten Free Holiday Recipes #SundaySupper

Sleigh Ride Starters

Seasons Greetings Sides

Making Things Merry Main Dish

Decking the Halls Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pork Fried Rice

ingredients:


  • 2.58 pounds Pork Loin
  • Mazzola Canola Cooking Spray
  • 1 teaspoon Minced Garlic
  • Ground Pepper
  • 2-3 Green Onions (chopped)
  • 2/3 cup Yellow Corn
  • 1 slice Yellow Onion (1/4" thick, chopped)
  • 1 tablespoon Butter
  • 2 cups cooked Jasmine Rice
  • 1 teaspoon Minced Garlic
  • Black Pepper
  • Soy Sauce (Kikkoman has a Gluten Free one)

instructions:


  1. Preheat oven to 350 degrees.
  2. Spray 8x11" pyrex dish with Canola Oil spray. I cooked a 2.5 pound pork so I would have extra for another meal. You will need 9-10 ounces for 2 orders of Pork Fried Rice. Rub minced Garlic over both sides of pork. Sprinkle both sides with ground black pepper. Add approx. 1 inch of water to pan. Cover with foil. Bake until pork reaches 145 degrees. Remove from oven and let rest for 20-30 minutes as pork continues to cook in pan. Cut 9-10 ounces from the large piece of pork. Trim and cut into small bite sized pieces.
  3. Let a tablespoon of butter melt in a frying pan. Add the rice, green onions, white onions, and corn. Set temperature to medium.
  4. Add pork to the pan. Turn heat up to medium high.
  5. Mix eggs with a hand blender or a fork.
  6. Your pan should look like above. As the heat is turned up the pan starts to get crispy on the bottom. Stir as much as you can.
  7. Add the eggs to middle of pan.
  8. Mix eggs in to the pork mix until eggs are cooked.
  9. Serve with a drizzle of soy sauce on top. Enjoy!
Created using The Recipes Generator


 

Thursday, November 2, 2017

Celebrate It! Blog Link Party!

Hi Everyone! I am so glad you are here!
Link up so we can all celebrate your fabulous blogs!

Here are last weeks 3 featured posts:

Mummy Cupcakes 
from


Chocolate Chip Cream Cheese Bread
from


Fiddles Diddles
from




On to the Party!


Sunday, October 29, 2017

Candy Corn Cookies / #SundaySupper

There are so many foods that are symbolic of Halloween, and one of them is Candy Corn. Did you know that tiny white, orange and yellow piece of candy has been around over 100 years? That's some staying power, and my inspiration to make these Candy Corn Cookies to celebrate Halloween Finger Food with Sunday Supper!
 Candy Corn Cookies 
(printable recipe at end of page)
(makes 5 dozen cookies)

Cookies 
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Vanilla or Almond Extract
2 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
Candy Corn Cookie Cutter
Orange Food Coloring
Chocolate Jimmies

Royal Icing 
3/4 cup Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
Yellow Food Coloring

Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together. Add orange coloring and incorporate into dough.

Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper.
Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. Take some of the icing and tint it a yellow color like the candy corn color.
Use the white color to outline and fill in the top tip of the candy corn cookie. Use the yellow to fill in the bottom area of the candy corn cookie. Add chocolate sprinkles, or whatever type of decorative sprinkle you want.
Enjoy your cookies! Thanks for joining me today! 

Follow The Freshman Cook here: 

Click down to find lots of other fun and tasty Halloween Finger Foods! Great Party ideas!

Halloween Finger Foods #SundaySupper

Spooky Snacks and Starters

Tasty Trick-or-Treats

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Candy Corn Cookies

INGREDIENTS:

Cookies
  • 2 cups Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla or Almond Extract
  • 2 1/2 cups Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • Candy Corn Cookie Cutter
  • Orange Food Coloring
  • Chocolate Jimmies
Royal Icing
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioners Sugar
  • Yellow Food Coloring

INSTRUCTIONS:


  1. Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together. Add orange coloring and incorporate into dough.
  2. Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
  3. Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
  4. Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. Take some of the icing and tint it a yellow color like the candy corn color.
  5. Use the white color to outline and fill in the top tip of the candy corn cookie. Use the yellow to fill in the bottom area of the candy corn cookie. Add chocolate sprinkles, or whatever type of decorative sprinkle you want.

Thursday, October 26, 2017

Celebrate It! Blog Link Party!

Thanks for joining us today! Link up what you want to share!
We can't wait to celebrate with you!

Last weeks three features:

Hasselback Fried Green Tomatoes
from

Decorative Gourds~Make A Knotty Pumpkin
from

Halloween Meringue Cookies
from





Buffalo Chicken Naan Bread Pizza

If you like pizza, you will love this homemade Buffalo Chicken Naan Bread Pizza. It is easy to make, using purchased naan bread and pizza sauce, and when you don't feel like making dinner and want to order a pizza instead, you will be glad you made this! I am part of a group of great bloggers all sharing pizza recipes today Find them at the end of this page!
Buffalo Chicken Naan Bread Pizza
(printable recipe at end of page)
(makes 2 pizzas) 

1 Large raw Chicken Breast
1 tablespoon Butter
1 teaspoon minced Garlic
1 tablespoon Butter 
Medium Onion
2 pieces small Naan Bread
1 cup Pizza Sauce
2 tablespoon Hot Sauce
Shredded Mozzarella Cheese 
Fresh Mozzarella Cheese
Ranch Dressing


Butterfly the chicken breast, trimming off any fat, and taking out the middle vein.
Pan fry the chicken in a tablespoon of butter and a teaspoon of  minced garlic.

Chop approx. half of the onion into small diced pieces. Saute in tablespoon of butter. Chop approx. half of the onion into small diced pieces. Saute in tablespoon of butter.
Once chicken has cooled enough to be handled, pull the chicken apart into shredded pieces.
 Mix together the pizza sauce and the hot sauce with a tablespoon of butter. Add more hot sauce if you like it hot! Heat in microwave to melt the butter and mix together.
Add shredded chicken to bowl. Soak chicken for a few minutes, then drain sauce from chicken.
Spread pizza sauce on the naan bread. You can see that these pieces are both very different. I like a lot of sauce, so the one on the right is mine, but my husband likes a bit less sauce and his is on the left.
Add a sprinkle of the shredded mozzarella cheese to each bread.
 Top the cheese with chicken and onion.
Add more shredded mozzarella and then small chunks of fresh mozzarella .
Bake for 10-15 minutes until cheese is melted.
If you like a crispier pizza, stick the pizza under the broiler for 5 more minutes, but watch so it doesn't burn.
Cut pizza and drizzle with ranch dressing if desired!
Thanks for joining me today! Scroll down and find more yummy pizza recipes to keep you in pizza ideas for quite some time!   Happy Pizza Day!

Follow The Freshman Cook here:

Don't these pizzas all sound amazing?! 
Check 'em out!