Hamburger Rice Skillet

I created this recipe with some leftovers and odds and ends of veggies I had in the fridge one night when I was desperate to get dinner on the table. It has become a dinnertime staple and any leftovers are quickly gone.

1 lb. hamburger
1 medium onion, diced
5-6 large carrots - peeled and sliced
2-3 stalks celery, diced
2 cups white rice
1 quart beef broth ( I use Pacific Foods Organic, which is also gluten free)
2 TB soy sauce (I use La Choy which is gluten free)
2 cups frozen peas
Black Pepper to taste

Brown hamburger with onion and black pepper. When no longer pink, add celery, carrots, soy sauce, rice, and beef broth. Cover and simmer until the liquids have been absorbed and the rice is tender. Add frozen peas and heat through.

The first time I made this dish it was with leftover roast beef and veggies that needed used up. I've also made it with leftover chicken (and chicken broth). You can add as many or as few veggies as you like. They can be fresh, frozen, or leftover. If using leftover or frozen veggies, you will want to add them when the rice is done and only cook long enough to heat them through so they don't become mushy.

Mexican Rice

I've been trying for quite a while to recreate the Mexican Rice that you find at most any Mexican restaurant. I think I have finally found the right combination of ingredients and balance. Please note that I use a rice cooker when making this but I don't see any reason why you can't make it in a covered pan on the stove.

2 cups white rice
4 cups water
1 can diced tomatoes - do NOT drain
1 can diced green chiles
1/2 cup diced onion
1/4 - 1/2 cup diced red bell pepper
chili powder
cumin
black pepper

I don't have measurements on the spices because I simply added them until it seemed about right. I would start with 1/8 or 1/4 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of black pepper.

Add all ingredients into a rice cooker and cook on the "white rice" setting. If using a pan on the stove, bring water to a boil, add all other ingredients, reduce heat, cover, and simmer till rice is done.

Cocktail Sauce

One of my holiday treats is to buy shrimp. I don't do anything special to it...I just buy it already cooked, deveined, peeled and all that and simply dip it in cocktail sauce and eat it. Truly one of the simple pleasures in life! Well if you like shrimp it is. ;) Anyway, the cocktail sauce that came with the shrimp platters I bought was absolutely nasty and we had company coming over. So I sent DH to the store for cocktail sauce. Not always an easy thing when you also have to make sure whatever you buy is gluten free. While DH and DD were at the store looking at the few varieties available, a woman leaned over to DH and conspiratorially whispered "I never buy it anymore. Homemade is sooo much better". So she proceeded to tell them how to make it and they bought the supplies (along with a bottle of storebought sauce just in case).

Well we tried her recipe and I wish I knew who she was so I could thank her. I am in love! LOL I don't have any real measurements so it's something you'll have to play around with.

Ketchup (I think I used about a cup)
Lemon Juice ( I used 2 caps full, from a 32 oz bottle)
Horseradish to taste

Just mix it all together and if you want it zestier, simply add a little more horseradish. Incredibly simple with stunning, taste bud pleasing results. Now I have to figure out what to do with the bottle of store bought cocktail sauce because it just doesn't even compare. LOL

Artichoke Dip

I tasted this yummy dip at a Christmas party and just had to have the recipe. DH & I love artichoke dip & I especially love spinach artichoke dip. Yup, you can add spinach to this too. Yum!

1 can artichokes
1 can diced green chiles
1 (2 0z) jar pimentos
1 1/2 cups light mayo
8 oz. monterrey jack cheese, divided
1/2 cup fresh shredded parmesan cheese
spinach - steamed, cooled, and excess water removed (spinach is optional)

Mix all ingredients together, using only half of the monterrey jack cheese. Place in a baking dish and top with remaining cheese. Bake at 325 degrees for 45 minutes. Serve warm with veggies, crackers, or tortilla chips for dipping.

Pumpkin Pie

I thought a pumpkin pie recipe would be appropriate to share as we head into Thanksgiving. I confess I never was a fan of pumpkin pie until I gave this recipe a try. For some reason it has just the right texture and flavor and was love at first bite.

I have shared this recipe previously on this post. You'll also find a few other pumpkin recipes on that post. Another fave in our house for Thanksgiving pies is this one that I shared previously as well. I hope everyone has a very blessed and safe Thanksgiving!

2 eggs
1 (15 oz) can pumpkin
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon + 1/8 teaspoon ground cloves
3/4 cup whole milk

Beat eggs and add pumpkin. Stir well to combine. Combine sugars, cinnamon, ginger, and cloves. Stir spice mixture into pumpkin. Stir in milk until well blended. Pour into prepared pie crust. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for another 45-55 minutes or until the edge of the pie and the crust is turning light brown.

Fudge Pecan Pie

I cannot believe that I haven't shared this recipe previously. I must've overlooked it as most of the recipes I've shared have come from handwritten recipes or ones that I've clipped from somewhere or gotten from friends, etc. This one is in a church cookbook from 1997 that is simply known as "the red cookbook" in our family. This poor cookbook has been used so much it is falling apart and really needs to be rebound. It's the kind of cookbook where ALL of the recipes are good. While occasionally we come across one that is not quite to our taste as written, the recipes themselves are sound. Anyway, this pie has been a tradition ever since DH and I celebrated our first Thanksgiving together ten years ago. I will be using a gluten free crust this year and seeing how rice flour works in place of the white flour....but I am determined to still enjoy our favorite pie. :)

1 (9 inch) unbaked pie crust
1/2 cup butter
3 TB. cocoa
3/4 cup hot water
2 cups sugar
1/2 cup flour
1/4 tsp. salt
1 tsp. vanilla
1 (5.33 oz) can evaporated milk
1 cup pecan halves
1 cup whipped cream

Preheat oven & cookie sheet to 350 degrees. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whip, blend in sugar, flour, salt, vanilla, and evaporated milk. Stir until batter is smooth. Mix in pecans and pour into pie crust. Bake on preheated cookie sheet for 50 minutes or until custard sets. Garnish with whipped cream.

Notes: If using a disposable or regular size pie plate, this filling will easily make enough for two pies. Rather than putting the pecans into the custard, I spread the pecan halves out in my pie crust and then pour the custard filling over them. I also use way more than one cup. I mean after all, the pecans are the best part of a pecan pie, aren't they?

Sausage Cornbread Stuffing (regular & gluten free)

I found a recipe years ago in the newspaper around Thanksgiving time for Sausage Cornbread Stuffing. I thought it sounded so good. I clipped the recipe, made it, love it, and then lost the recipe. So the following year I made it from memory and didn't really measure anything and still loved it. LOL So needless to say it has been served every Thanksgiving since then. :)

3 Jiffy Corn Muffin Mixes (1 Bob's Red Mill Gluten Free Corn Bread Mix) made according to package directions the day before. You can also make your cornbread from scratch...I'm just lazy with all the other cooking I have to do for Thanksgiving and resort to mixes. :)

Chicken broth (Pacific Foods Organic Gluten Free Chicken Broth)
1 onion, diced
celery, several ribs, diced
1 lb. breakfast sausage (I like the Jimmy Dean All Natural)
sliced mushrooms, optional
salt & pepper

In a large mixing bowl crumble the cornbread. I make it the day before and don't even bother to cover it so that it gets a little stale. In a large skillet over medium heat, cook the breakfast sausage. Add the onion & celery and cook till softened. Add mushrooms if desired and cook until the juices have released. Add salt & pepper. Add the meat & vegetable mixture to the crumbled cornbread and mix well. Pour chicken broth over and mix until everything is well moistened but not gloopy....don't you just love my technical terms...if you add too much broth you'll end up with soggy stuffing. Spread into a 9x13 baking dish and bake until the dressing is dry and browned on top.