Category: Dinner

Creamy Shredded Chicken with Gravy (Slow Cooker)

Creamy Shredded Chicken with Gravy (Slow Cooker)

This is my new favorite  recipe!!  Creamy Shredded Chicken that cooks in the slow cooker and makes it’s own gravy!  Throw in some awesome mashed potatoes and cheese on an open faced sandwich, what more could a gal want  😉

 

 

 

Okay, so I know upon first impressions, this may not look the most appealing, at least that’s what I was told!  I actually had two family members flat out refuse to eat this, and not my little picky kids either!  They refused because they said it looks like slop and looks like crap!  WOW, what harsh words!  Can you say rude!! I didn’t know I lived with two food critics!  I honestly didn’t think it looked that horrible, but I apologize for the pictures if they offend you too!  Well it’s truly their loss!  More food for me and LittleChef2 to eat!  We appreciate food, even if it’s not the best looking.  After all, isn’t taste what’s it’s all about??

 

My friends, you won’t be disappointed in this taste!  I haven’t been this excited over shredded chicken in a long time, LOL!  I made two Chicken Dorito Casseroles last night from leftover rotisserie chicken and I had a pack of chicken breasts in the fridge that needed to be used.  I was looking for a slow cooker recipe because it was super late at night, I had chicken broth in both my pressure cooker and Instant Pot.  I stumbled upon a recipe using chicken breasts and homemade mushroom gravy over rice.  Since it was like 1 in the morning I was thinking of nothing but using my handy dandy crock-pot!  I threw in some chicken, seasoned it, and a package of gluten free cream of mushroom soup.  I’m not a canned soup snob, but if this bothers you, then be my guest and make your own, we can still be friends  🙂

 

 

 

The humble, underrated slow cooker does all the work for you while you sleep peacefully.  Sounds so tranquil and lovely doesn’t it?  LOL!  Speaking of sleep!  The twins actually slept through the ENTIRE night last night, BOTH of them! Did I mention I had 2, as in two babies both asleep the whole night??  Oh what bliss!!  I woke up frantic making sure they were both still alive and breathing!  The same feeling I had when the other 4 kids first started sleeping through the night at 3 months old, not 12 months.  But I’ll take it!!  Usually I’ll have one or the other wake up and I’ll have to plug them with their pacifier.  Praying tonight is just as good!!

 

 

Here’s a closer view of the chicken:

 

Do yourself a favor and try this recipe.  Enjoy it over rice if you like, or an open faced sandwich like we did.  I used some gluten free bread I found on clearance for $2.50!  Woo-Hoo!! I’ve been piggin out on gluten free bread for the past few days.  I’ve eaten like a ton of sandwiches.  Not because the bread is good, but HELLO!!  I’M EATING BREAD!!!!  For this Celiac girl, this is major!!!  🙂

 

 

 

Creamy Shredded Chicken with Gravy (Slow Cooker)
Please don't leave the Cajun seasoning out. It will be greatly under seasoned. Feel free to substitute something equivalent in spice.
Ingredients
  • 2-3 large chicken breasts
  • salt and pepper
  • Cajun seasoning
  • 1 (12 oz ) can or pkg cream of mushroom soup
  • 12 oz water
Instructions
  1. Season chicken breasts with salt, pepper and Cajun seasoning and place in Slow Cooker.
  2. Mix cream of mushroom soup with water; pour on top of chicken
  3. Cook on low 7 hours
  4. Shred chicken with 2 forks; mix well.
  5. serve over mashed potatoes or rice

 

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Delicious Gluten Free Meatballs

Delicious Gluten Free Meatballs

Don’t let the word Gluten-Free fool you, these Meatballs are just as good as the ones with breadcrumbs, if not better!  Yummy and delicious!

 

 

 

I know I’ve been quiet this week.  I’ll try to make this a short story….

Last Wednesday around 9 o’clock that night, I went to grab my phone for the flashlight to look in LittleChef3’s throat, it was hurting.  You know, normal Dr. Mom stuff!  Well my phone was dead and I thought it was just where I let the battery drain down.  I was wrong.  My 4 month old Google Pixel phone kicked the bucket!  So after I called Google, they said to take it to my carrier for a quicker replacement.  It took several days due to the weekend even with overnight shipping.  How’s that for an oxymoron!

Not  having a phone at my fingertips for a week has made me painfully aware of  how much I use, and depend on my phone even for little stuff.  I use it all the time for alarms, timers, flashlight, calendar, and most importantly for pictures of the kids and blogging!  Yes, blogging!  I upload the pictures to my husband’s Mac (I use my big camera for blog pics), but I do all the written stuff from my phone, mostly in the middle of the night after the twins go to sleep.  So if I’m never coherent, at least you’ll know why 😉

Normally no phone wouldn’t have caused a huge problem, just an inconvenience. But since I didn’t have my phone to check my e-mails (personal, business and school), I was locked out of my business e-mail till just a few minutes ago.  I had changed my password to an incredibly hard one after I thought I got hacked (I didn’t), obviously I didn’t remember what it was, so much for my secure brain vault, if you wanna lose or misplace something, tell me or give it to me. LOL!  I’ll be playing the “Mom Card” till I’m dead!  You know the one where I blame all my forgetfulness on being pregnant with 7 babies!  Seriously, I did read that pregnancy sucks brain cells out, and so that’s why I believe that now.  Funny how I don’t forget that. 🙂

Anyway, there was a glitch in the system and all the “backups” I had in place didn’t work.  I finally got smart enough to chat with them and they unlocked it for me, after some trouble.  They told me I’d have to first create an email account.  Even though I had been using one with them almost 10 months!  But thankfully it had a happy ending!

Okay, enough of my ramblings and on to Meatballs…

 

 

 

 

 

Since these only contain one type of meat, ground beef, I like to think of them as American meatballs and not Italian.  Because every single recipe I find for authentic Italian Meatballs include more than one type of meat.  I may be mistaken, if so, comment below and change my mind 🙂

These meatballs aren’t really time consuming, just messy on the hands.  I roll the meatballs with my hand stuck in a plastic baggie, LOL!  The twins are still on bottles (not for long!), so I’m still real leary of what my hands touch.  I can’t believe next week they’ll be a year old and the next day my oldest 17! It’s been a super fast year, the quickest out of all the kids!  I’ve been trying to think of what cakes I want to make all 3 of them.  I have about a billion cakes going through my head right now!

See how easily I’m sidetracked.  I done went from meatballs to cake, but in my defense, cake is always a good thing. LOL!

 

 

 

 

 

Sometimes I like to switch spaghetti up a little.  I’ll do my normal spaghetti with just meat sauce, or I’ll do baked spaghetti, or these meatballs. In that order of frequency too!  They all include  My Favorite Spaghetti Sauce.

There’s just something about meatballs that instantly bumps spaghetti to a whole new level! Pair spaghetti and meatballs with a salad and bread and you have a tasty meal!  I like to serve mine with green beans.  I’m still on a French green bean kick.  I had salad twice a day on Whole30, so I’m still not wanting to eat it yet.  I realize now that I still haven’t posted the recipe for freezer garlic bread.  I’ll try to remember that the next time we have it.

 

Delicious Gluten Free Meatballs

Serves: 19 meatballs

Ingredients
  • 1 pound ground beef
  • 2 eggs
  • ⅓ cup grated Parmesan Cheese
  • 1 TBLS dry parsley
  • ½ tsp Garlic Powder
  • 1 tsp Salt
  • ½ tsp pepper
  • ¾ cup milk
  • 1 cup oats, ground in a food processor or blender
Instructions
  1. Mix eggs and seasonings with fork; add ground beef and ½ of the oats and milk.
  2. Mix, then add other half.
  3. Keep mixing and adding till the correct texture is reached; you should be able to roll mixture into a ball, but it should still be tacky (sticky like)
  4. Roll meatballs about 1½", golfball size
  5. Place on a greased cookie tray (one with sides) Place in fridge for 30 minutes to help firm up.
  6. Bake in pre-heated oven set at 375 degrees for 20 minutes.
  7. Flip the meatballs over, then bake additional 10 minutes.
  8. After cooked, simmer in sauce. Enjoy!!

 

 

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Mom’s Beef Stew

Mom’s Beef Stew

 

A comforting bowl of Mom’s Beef Stew always made things better.

This was one of my favorite meals growing up. A meat and potatoes meal at its best! All that was needed to complete this meal was a tall glass of cold milk, bread and some butter that melted upon impact of the hot stew!   I still remember dipping my torn off piece of light bread into that buttery juice.  I’m not sure if it’s strange or not to add butter to your Beef Stew, but we sure did, and boy was it ever good!!

 

My Mom had one of the old pressure cookers of the 70’s. That thing would hiss, jiggle and rattle so bad that it sounded like a mean coon! That’s probably not a sentence you read that often. LOL!   I’ll save my irate raccoon story for another day 😁

 Every time she used it, without fail, she would yell over and over again DO NOT RUN! Even though I don’t specifically remember running around the house, she informed us that the running would make the pressure cooker blow up!  I’m sure there’s absolutely no logic or truth to this, but in her head she was convinced it would happen. Sadly the pressure cooker did blow up once and she cleaned chicken and dumplings off the ceiling for days. Ironically we were at school when it happened. Thinking back I wonder why in the world we didn’t ask her if she had been running?? LOL

Yeah, probably a smart move we didn’t 😉

 

 

This is one of the few recipes I asked for as an adult. My Mom never used beef broth, just plain water.  But I think the broth gives it a richer taste. I also throw in some fresh garlic and some herbs from time to time depending on what mood my taste buds are in. 😁

Also my Mom never would’ve used baby carrots. I wonder if there was such a thing as baby carrots back in the day? WOW! You know you’re old when you start referring to your childhood as back in the day. LOL

But when I can get organic baby carrots for a $1 a bag, I’m all over that!

 

Give this simple and comforting recipe a try with regular carrots, baby carrots, or no carrots at all.  Just don’t forget to try your beef stew with a big chunk of butter. Yum!!!

 

 

Mom's Beef Stew
Ingredients
  • 2 lbs stew meat
  • 6-7 Potatoes, peeled and diced
  • 1 large onion, quartered
  • 2 cups beef broth
  • 1 cup water
  • 2 large carrots, peeled and diced, or baby carrots
  • 1 (6oz can) tomato paste
  • Salt and pepper
Instructions
  1. Season meat with salt and pepper. Place stew meat, broth, water and onion in Instant Pot.
  2. Cook on high for 22 minutes;
  3. Add potatoes, carrots and tomato paste; cook additional 12 minutes or till potatoes are soft.

 

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The best Chicken Fajitas

The best Chicken Fajitas

The BEST Chicken Fajitas made at home without those little dry seasoning packets. Fresh and Tasty!!

The BEST Chicken Fajitas

 

This is hands down LittleChef1’s most favorite dish! He even requests this every single year for his special birthday dinner. He could eat these everyday of his life if I always had them fixed. These are referred to as “Mommy’s Fajitas”, which is funny because LittleChefsDad was the first one to find the recipe and fix them many years ago. He used to get the cooking itch one time a year and make amazing, restaurant quality meals. Not just little rinky dinky meals, but gourmet! Oh how I wish that itch would come back very often LOL.  He fixed these several times because everyone just loved them. Like all good things, it came to an end, and I took up fixing them. It’s probably been 8 years now so the kids don’t remember they actually started out as “Daddy’s Fajitas”, I tell them the story and they think I’m joking. 😉. All joking aside, this recipe is great and the heat can be adjusted by the amount of Cajun seasoning you use.  I buy Tone’s brand. I buy it in bulk at Sam’s. This recipe is also gluten free and Whole30 compliant if using Tone’s Cajun seasoning. Always double check ingredients due to manufacturers changes.

The BEST Chicken Fajitas

You can use regular paprika, but you’ll want to try the smoked version for extra oomph! I found this out by accident. I was out of paprika and didn’t realize it. So I rummaged through the spice drawer and found LittleChefsDad’s smoked paprika he uses for his Grilled chicken tacos. Everyone noticed the taste difference, especially LittleChefsDad. He rarely gushes about anything I fix and he went on and on about the difference. So trust me, you want the smoked paprika 😉

The best Chicken Fajitas
The BEST Chicken Fajitas, no seasoning mix required so it's much healthier. *Adjust the Cajun seasoning to your liking. My crew prefers a little kick!
Ingredients
  • 3TBLS Cajun seasoning
  • 1 tsp smoked paprika
  • 3 TBLS oil
  • 4 large chicken breasts, sliced in fajita chunks
  • 1 large red onion, sliced
  • 3 bell peppers, sliced, multi-colored ones look most appealing 🙂
Instructions
  1. Slice the chicken into thin slices about 1½ inches long.
  2. Sprinkle Cajun and Smoked Paprika spices over the sliced chicken; let sit a few minutes while doing next step:
  3. De-seed the peppers. Cut them and the red onion into medium thin slices. Place the slices onto a plate.
  4. Heat an oiled pan (I use a wok) over medium- high heat. Add the seasoned chicken to the pan. Cook everything until the chicken is tender or for about 5 minutes.
  5. Add the peppers and onion to the pan. Stir and cook for 3 minutes until the vegetables are soft. Add more seasoning if needed.
  6. To serve: Place the chicken mixture into a warmed flour tortilla with your favorite toppings: shredded cheese, guacamole, sour cream, and salsa! Roll the wrap up and enjoy!

I double this recipe to feed my crew. It does dinner and lunch is always chicken fajita nachos the next day!

 

Mini Meatloaf – Gluten Free

Mini Meatloaf – Gluten Free

Mini Meatloaf

 

A Meatloaf plate, the quintessential meal at an American Diner. The All-American Meal historians would say.  We all grew up eating it, whether we enjoyed it or not!  I was on the not caring for it team. It tasted like ground beef mixed up and slathered with plain ketchup. Well basically it is that I suppose, but this recipe is so much more tasty!  Plus it’s mini meatloaves, how cute is that??  There’s just something about mini food and kids.  They’ll gobble it down when it’s in smaller shaped portions. I have a confession, I love mini food too 😉

 

 

Mini Meatloaf

 

I can not think of meatloaf without hearing the chant from  A Christmas Story.  Meatloaf, smeatloaf, double beatloaf, I hate meatloaf!  🙂

Funniest movie- EVER!!

I’ve been making this recipe long before I had to cut the gluten out of my diet.  I prefer the taste of it with oats instead of bread crumbs or crackers.  You may notice cheddar cheese in the recipe, don’t freak out just yet.  Let me explain first!  The addition of the cheese adds an extra yumminess that you want, trust me! It does not take away from the typical meatloaf flavor, not at all!  I have kids that eat their meatloaf without the ketchup/sugar mixture. (Insert shocked face here).  Since I have a slight addiction to ketchup, I often wonder if they really are my kids or were switched at birth.  LOL!  The addition of the cheese gives the “uncovered” loaves that extra oomph that it needs.  So remember, cheese = good.  🙂

 

 

Mini Meatloaf

I’m not sure about this last picture.  I don’t know whether it’s good or bad.  I try to think of creative ways to “style” the food I take pictures of, and sometimes I wonder if what’s in my head comes out all crazy. LOL!  I’ve have learned so much these past 8 months taking pictures, and I have SO much more to learn!  I enjoy taking food pics . The food just sits there.  It doesn’t wiggle, squirm, flip, roll over, pull up, run around, fight, hit others, whine or complain.  Yes, it just sits there!  There’s always SO much movement at my house with 6 kids it’s kinda nice to snap pics of still objects.  I’ve tried to get a good pic of some beautiful BlueJays in the back yard, but no such luck!  They’re like the kids, always moving around 😉

 

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LittleChefTip: Use a plastic baggie to cover your hand to mix and mold meatloaf.

 

 

 

 

 

Mini Meatloaf
Ingredients
  • 1 egg
  • ¾ cup milk
  • 1 cup shredded cheddar cheese
  • ½ cup quick cooking oats
  • 1 small onion, chopped
  • 1 tsp salt
  • 1 lb ground beef
  • Topping:
  • ⅔ cup ketchup
  • ¼ cup packed brown sugar
Instructions
  1. Pre-heat over to 350 degrees.
  2. In large bowl, combine the egg, milk, cheese, oats and salt. Add Ground beef mixing well into 8 mini meatloaves. (or 12 muffin cups)
  3. In separate bowl, combine ketchup and brown sugar. Stir well and spread evenly over the top of each meatloaf.
  4. bake, uncovered for 45 minutes.

Shredded BBQ chicken

Shredded BBQ chicken

Shredded BBQ Chicken

This is my most favorite Crock-Pot recipe! It’s my little black dress in the slow cooker world! I use it for parties, church functions, family get togethers, bring to a sick friend, lunch, dinner, you get the picture!

This is the most shared recipe I have and I didn’t even create it! I found it on  Allrecipes.com  many moons ago! I was in desperation mode one day frantically searching for a recipe that used frozen chicken in the Crock-Pot and lucked upon this fantastic recipe. Even after 10 years, I’m still having trouble remembering to thaw meat out! So if you’re like I was, or I should say like I am, and are wondering what to do with those rock solid chicken breasts, look no further! 😃

Please keep reading below to hear about the Shredded BBQ Chicken made in the Instant Pot!

Shredded BBQ Chicken

 

I’ve recently been gifted an 8 QT Instant Pot. It was a wonderful anniversary gift from my thoughtful Mother-in-law. Let’s just say ALLLLL the hype surrounding the Instant Pot is SO true!!
Here’s  the one I have, it’s the INSTANT POT IP-DUO80 7-in-1 Programmable Electric Pressure Cooker, 8 QT

It’s the biggest one on the market, we are a big family now 🙂  

 

The Instant Pot has been on my watch list for awhile now. I already have multiple slow cookers (2) and an electric pressure cooker, so I couldn’t justify the expense of a “new toy”.  Boy was I ever wrong! I’ve alread used it multiple times this past week and can’t wait to cook more!  Yes, I realize I’m very late to the Instant Pot Party, and no, I’m not trying to sell you one. I’m just sharing my experience with you and maybe there’s someone out there that was like me.  You keep thinking I don’t need another appliance, more counter clutter, on and on…. I hear you and get you!! Just take it from me, GET AN INSTANT POT.  You’ll thank me and so will your loved ones 🙂

Shredded barbeque Chicken

Okay, enough about my gushing about the Instant Pot.  This can also be made in a regular old fashion stove-top pressure cooker (sorry no help here!), or an electric pressure cooker.  I vary the cooking method depending on how much time I have.  Obviously the Pressure Cooker is gonna be much faster!  I haven’t noticed a taste difference in either method, so the choice is yours 🙂

I use the Poultry button on the Instant Pot, high pressure,  and cook it for 22 minutes for fresh chicken.  Adjust the time if frozen meat is used.  Same directions are used for an Electric Pressure Cooker.

This recipe also freezes beautifully!  I make a double portion and freeze whatever is leftover in 2 cup portions.  Just pull the freezer baggie out, dump the meat into a pot/pan and cook till hot! This makes a great hot lunch when you think there’s nothing to eat!

 

Shredded BBQ chicken
Makes the most delicious BBQ chicken!
Ingredients
  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce
  • ½ cup Italian salad dressing
  • ¼ cup brown sugar
  • 2 tablespoons Worcestershire sauce
Instructions
  1. Place chicken in slow cooker.
  2. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  3. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
  4. Take chicken out, shred in Kitchen Aid Mixer, or with 2 forks; place back into slow cooker and mix well.
  5. *Note* Please adjust cooking times with different types of chicken (tenders,legs), or thin/thick chicken breasts.

I have included the original recipe ingredients.  I fix it identical except for the fact I only use 3 gigantic chicken breasts, cut in half. The chicken found in the supermarket nowadays are SO big it’s crazy!! They’re like a wanna be turkey or something. LOL!  My slow cooker tends to cook extra hot so I have to check it after a few hours on high for frozen, less with fresh chicken.

BBQ Chicken Platter

Use your favorite BBQ sauce and Italian Salad dressing, I personally prefer Kraft BBQ sauce.  I grew up eating that and still enjoy it.  My crew enjoys eating it with chips and I like coleslaw too!

If you choose gluten free ingredients, this makes a most tasty dish served on a piece of cheese, or on top of a large leaf lettuce slice.

If you only try one recipe from my website, you must try this one!!!!

 

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Stuffed Pizza Bread

Stuffed Pizza Bread

 

Stuffed Pizza Bread

Oh my goodness am I ever excited to share this recipe with you! I stumbled upon this Stuffed Pizza Bread recipe and it was in my possession less than an hour before I made it!  That’s how amazing it looked and sounded!  Obviously I can’t eat it due to Celiac Disease, but I can get joy out of making good food for my family 🙂

Luck would have it that I had just purchased some Italian loaves to make my freezer garlic bread.  I whipped up some homemade pizza sauce and everything else was on hand! Back in the day when I could eat gluten, Italian food was my favorite!  So I still have a soft spot in my heart for it.

The kids were very impatient while I was taking pictures, so I barely got any snapped! I don’t blame them though, the smell was very enticing 🙂

 

 

This would make an incredible pizza dip too!  Toast the bread instead of stuffing it and dip into the gooey dish, YUMM!!

 

Stuffed Pizza Bread

Serves: 2 loaves

LittleChefTip: Use clean kitchen scissors to cut the pepperoni in half, then half again. Saves time!
Ingredients
  • 2 thick Italian loaves or 2 French baguettes
  • 10 ounces cream cheese, softened at room temperature
  • 2½ cups shredded mozzarella cheese
  • 1¼ cup pizza sauce, plus more to serve on the side
  • ½ cup parmesan cheese, plus more to sprinkle on top
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • 1½ cups pepperoni slices, chopped, divided
  • 4 tablespoons butter, melted
  • 1 tsp garlic powder
Instructions
  1. Preheat the oven to 350° F.
  2. Cut each loaf into 4 equal-sized pieces. Use a long knife to remove the insides, keeping some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside.
  3. In a large mixing bowl, mix together the cream cheese, mozzarella cheese, pizza sauce, parmesan, basil, dried oregano, and 1¼ cup of the chopped pepperoni.
  4. Mix well to combine in a Kitchen Aid mixer, or with a hand mixer.
  5. Stuff the bread quarters with the pizza dip mixture, using a spoon to help pack the dip in.
  6. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the loaf was cut.
  7. Slice the bread into pieces that are approximately 1" thick.
  8. Tear a piece of heavy duty foil that is longer than the loaf. Slide the loaf slices off of the cutting board and onto the foil, keeping them together.
  9. In a small bowl, combine the melted butter and garlic powder. Brush the garlic butter over the bread, allowing some to drip down between the slices.
  10. Top with the remaining ¼ cup pepperoni and sprinkle with additional parmesan cheese.
  11. Wrap the foil around the bread and bake for 20 minutes.
  12. Unwrap the bread and bake for 5 minutes, or until the top browns slightly.
  13. Remove from the oven, sprinkle with additional parmesan cheese, and serve with pizza sauce for dipping.
  14. Adapted from Hostthetoast.com

 

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Pizza Casserole

Pizza Casserole

Pizza Casserole-LittleChefWithin.com

This casserole is ready in about 30 minutes and it’s a kid favorite!!

We all have those days when it’s 5 o’clock and you don’t have a clue what’s for dinner. Pizza Casserole to the rescue! The ingredients are simple and you probably already have them on hand.

PizzaCasserole-LittleChefWithin.com

 

This is a recipe I like to bring out every once in a while and the kids think it’s the best Casserole ever! Well, it easily competes with Doritos Casserole!

I like to use garden variety Rotini pasta.  I’m always thinking of how to sneak more vegetables into their diet! Pair this with a salad and you have a quick and easy meal!

Pizza-Casserole-LittleChefWithin.comThis cute Casserole dish was the smaller one in a 2 piece set that I snagged at Sam’s after Christmas clearance sale last year! It came with a holder/table display stand, so did the bigger one. Sadly this year I didn’t get out to any sale before or after Christmas. I was holed up in the house during Whole30. I’m not sure holed up is even a real word phrase! That’s what being raised in Eastern KY gets you, questionable language to say the least. 😀

Pizza Casserole
Use your favorite pizza toppings. My crew prefers pepperoni.
Ingredients
  • 16 oz box Rotini pasta
  • 16 ounce pizza sauce, or 2 cups homemade
  • ⅓- 1/2 cup milk
  • ¼ cup Parmesan cheese
  • Pepperoni, or your choice of add-ins
  • 2 cups mozzarella
Instructions
  1. Preheat oven to 350
  2. Cook pasta according to package directions; drain
  3. Stir in rest of ingredients, minus mozzarella cheese; mix well
  4. Place in greased 2 qt casserole dish, bake 20 minutes
  5. Remove from oven and put mozzarella cheese on top
  6. Bake 5 more minutes, or until cheese is melted

 

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Easy Peasy Mongolian Beef (Gluten Free) & San-J Review

Easy Peasy Mongolian Beef (Gluten Free) & San-J Review

mongolian-beef

Mongolian Beef and Gluten Free do not belong in the same sentence together!  In fact since being diagnosed with Celiac Disease I haven’t been able to eat at any Chinese restaurant.  Almost everyone understands that gluten is in bread, but what they are not aware of is that it is hidden in unsuspecting things like soy sauce.  So now you see why I can’t eat Chinese out, but that doesn’t stop me from enjoying it at home.

You will absolutely fall in love with this recipe, gluten free or not!  It’s so easy that I named it Easy Peasy to indicate it’s VERY easy. 🙂

easy-peasy-mongolian-beef

I was happy as a lark when I received 3 bottles of San-J Organic Tamari Gluten Free sauces in the mail to review.  I immediately started to think what I would fix with each sauce.  I didn’t have to think hard because on the back of the Mongolian Stir-Fry & Marinade bottle was this super easy recipe for Mongolian beef.  I always homemake my marinades/sauces so was skeptical in the taste results I was gonna get.  But I was pleasantly surprised! It was delicious and oh so easy!!  I will never bother to make my own sauce when I can purchase this gluten free one at the supermarket and it tastes great!!  No more trying to get the perfect blend of ginger and garlic and having to hunt down gluten free soy sauce (which is hard to find!), it’s perfectly blended in this sauce that gets it’s rich taste from Tamari Soy Sauce.img_20161022_234257

 

Easy Peasy Mongolian Beef (Gluten Free)
Ingredients
  • 1 flank steak, thinly sliced
  • cornstarch, for coating
  • vegetable oil
  • San-j Mongolian Gluten Free Sauce
  • Green onions, diced
Instructions
  1. Coat strips of thinly-sliced flank steak with cornstarch
  2. Stir-fry with oil
  3. then add San-J Mongolian Gluten Free sauce
  4. serve on cooked white rice
  5. Garnish with sliced green onions

Some information about San-J:

San-Jirushi is a Brewer of Premium Tamari and was established in 1804 in Japan.  For more than 200 years, their brewing mastery has been passed down through the generations. In 1987, the first Tamari brewery outside of Japan was built in Henrico, Virginia and San-J was born.

Wondering what makes this sauce special? San-J Organic Tamari Gluten Free Soy Sauce is made with 100% soy and no wheat while regular soy sauce is made with 40-60% wheat.  So you see how hard it is to eat typical foods that has soy sauce in it.

Fermented for up to six months with Japanese brewing methods, the Tamari Gluten Free Soy Sauce is made without artificial preservatives, flavors, or colors and is certified organic, gluten free, vegan, Kosher and Non-GMO Project verified.  What more could a gal ask for 🙂

If you wanna check out San-J online, click here to see their latest products and get exclusive access to discounts and special offers!

Disclaimer: I received this product for free from Moms Meet (momsmeet.com), May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my honest opinion on my blog. The opinions posted are my own.

 

 

Pizza Stromboli

Pizza Stromboli

Pizza Stromboli

This is one recipe that all the kids agree on, they love it.   If you like pizza, then you’ll love this recipe too! I’m always met with smiles whenever the kids find out Pizza Stromboli is on the menu.

What is a stromboli? Well I’m glad you asked 😉

Stromboli is a type of turnover filled with various cheeses (typically mozzarella) and Italian meats or vegetables. The dough used is either Italian bread dough or pizza dough.

Stromboli was invented in the United States in the 1950s. It was named after the Italian film Stromboli.

A stromboli is somewhat similar to a calzone. A calzone is a baked turnover stuffed with pizza ingredients. A stromboli is usually made by rolling up dough that has been topped with pizza ingredients and then baking it. A calzone is crescent-shaped, and a stromboli is usually shaped like a long rectangle. A calzone is served with tomato sauce on top of it or on the side, while a stromboli generally has the tomato sauce inside it. The question is complicated by the fact that there is some variation in what constitutes a stromboli.     Source: Wikipedia

So you see there’s even discrepancies in the stromboli world!!

Pizza-Stromboli

I don’t even remember where I found this recipe,  but I’m glad I did and the kids are too. I’m still not 100 % convinced this is an authentic stromboli because it’s not rolled.  But what else are you gonna call it? A braided pizza bread maybe? Either one, it’s sure to become a favorite at your house too.

After I started making this recipe I stopped making calzones.  This feeds the kids more because of the shape and they love helping with the dough.

This recipe starts with my Artisan Pizza Dough.  You could easily use your own recipe or store bought crust. Trust me folks, pizza dough is one item that is sooo easy and cheap to make.  In fact, the kids make it all on their own! Once you start making your own crust, you won’t ever go back to the sad store bought pizza crusts ever again!

I took step by step photos of the little kids making it. I thought it would’ve been handy to see a visual.  But my stupid camera messed up and it ate the pictures?? Don’t ask me how that happened. It’s the same way the computer does weird stuff that it’s not supposed to. LittleChefsDad calls it something strange, user error,  I call it stupid technology. Yes, I’m aware I used the word stupid, twice. Technology irritates me….

Pizza.Sromboli

 

Give this recipe a try. It’s super fun for the kids to do. My kids just love playing with dough.  This would also make a great mummy, a centipede, snake, or something else that’s wrapped .

 

Pizza Stromboli

Serves: 2 strombolis

Fill dough with your favorite pizza toppings. Heated pizza sauce served on the side makes a great dip!
Ingredients
  • 1 cup pizza sauce, divided
  • 2 cups mozzarella cheese, divided
  • toppings of your choice
  • 4 TBLS butter, melted, divided
  • Italian seasoning
  • garlic powder
  • Parmesan cheese
Instructions
  1. Make Artisan Pizza Dough
  2. -divide in half
  3. -roll out to fit baking sheet (use parchment paper)
  4. -use ½ cup pizza sauce, put in the middle all the way down, do not spread to the edge
  5. -add toppings and cheese on top of pizza sauce in the middle
  6. -cut 1" diagonal strips up to the filling only, on each side
  7. -alternate laying strips of dough on each other
  8. -melt 2 TBLS butter, add Italian seasoning and garlic powder.
  9. -brush over Stromboli dough, sprinkle with grated Parmesan cheese.
  10. -Bake 375° for 20 minutes

 

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