Monday, January 30, 2012
Found this delicious and simple recipe on pinterest.com and loved it! Oh my goodness was it easy. And only three ingredients- fabulous! The pork turned out so tender and juicy. It was perfect. I used a Pork Butt roast that was 2.5 pounds, so I just cooked it for an extra hour. I served it with corn on the cob and chips. So yummy!
1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
1 (12 ounce) can of root beer
1 (18 ounce) bottle of barbecue sauce
8 hamburger buns
Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.
Gluten free: Use gluten free root beer and BBQ sauce.
*Original recipe and photo from: quick-dish.tablespoon.com*
Posted by Tasty Tidbits at 8:51 AM
Friday, January 27, 2012
I have been eating Delicious Derby Pie as long as I can remember. The first four years of my life, my family lived in Lexington, Kentucky where the Kentucky Derby is a huge deal! So of course we always had a derby party where we ate burgoo and finished off the day with Derby Pie. Mmm mm. Now, I make it all the time, not just around derby time. :) Not only is it a bunch of chocolatey goodness, it is SO easy. Love it. I have not met a single person that does not like this pie. Even I am not always one to gravitate towards chocolate, and I love this. It is even better served with a scoop of ice cream on the side! Enjoy!
Uncooked pie crust (premade or homemade)
1 cup sugar
4 Tbsp corn starch
1/2 cup margarine, melted
2 eggs, beaten
1/2 cup-1 cup pecans, chopped
6 oz. semi-sweet chocolate chips
Preheat oven to 350 degrees. In mixing bowl, mix together sugar and corn starch. Then add melted butter and eggs. Lastly, stir in chocolate chips and pecans. Pour into uncooked pie crust. Bake 30-40 minutes. Allow to cool and set for at least 10-20 minutes after taking it out of the oven. Serve with a scoop of ice cream and enjoy a delicious Kentucky tradition! :)
Gluten free: use GF pie crust mix to make your own or use a premade crust.
Thanks mom for the super yummy recipe and tradition!!
Posted by Tasty Tidbits at 1:20 PM
Monday, January 23, 2012
This is a family recipe that my mother has been making my entire life. We absolutely LOVE it! And it's so-o easy too. I always omit the celery because I don't care for it. I also double, even triple it at times so that it can make a good amount. I have had so many people think it's weird to see a can of refried beans in the recipe, but then they all try it and love it! Trust me, it's yummy. :)
*Hint* My most recent batch that I just made last night was perfect...double everything except do 3 cans of beans and 1 1/2 tsp of chili powder. So good!! I always add my beans first and then add chicken broth until it's the consistency that I want. I like it a little on the thicker side rather than runny. So you can decide what you prefer!
1/2 cup green pepper, chopped
3/4 cup onion, chopped
3/4 cup celery, chopped
6 slices bacon, cooked and chopped
1 clove garlic
1 can refried beans
1 can chicken broth
1/4 tsp chili powder
1/4 tsp black pepper
Saute chopped green pepper, onion, and garlic in a little bit of butter on med-high heat until veggies are tender. Add beans, broth, chili powder, black pepper, and bacon. Cover and simmer for 20 minutes.
Serve immediately. Garnish (if you wish) with chopped tomatoes, shredded cheddar cheese, sour cream, green onion, more bacon and fritos, with your favorite corn bread on the side. Enjoy!!
Gluten free: just double check your beans, bacon and chicken broth to make sure they are GF and you are ready to go!
Thanks again mom for the wonderful recipe!!
Posted by Tasty Tidbits at 10:58 AM
Tuesday, January 17, 2012
This was a great, hearty beef stew! And even better, was that all I had to do was chop some veggies and throw them in a crock pot with the rest of the ingredients. Very good. It was perfect for the cold, snowy weekend we just had! I did not change anything, except substituted Gluten free soups. Super easy and yummy.
1 pound beef stew cubes
4 carrots, sliced
4-6 red potatoes, cut into large cubes
1 bay leaf
1 package dry onion soup mix
2 cans cream of mushroom soup
1 (8 oz) can tomato soup
1 (10 oz) package frozen green peas
Place beef cubes at the bottom of the crock pot. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl, mix remaining ingredients and pour over beef and veggies. Cover with lid and cook on low 6-10 hours.
Gluten free: use GF soups.
Original recipe from sixsistersstuff.blogspot.com
Posted by Tasty Tidbits at 9:48 AM
Tuesday, January 10, 2012
Meat and potatoes...can't go wrong with that! :) This was so easy to make, with a very tasty result. Definitely your good ol' reliable comfort food! I loved using tater tots instead of your average potato. I baked mine a bit longer to get my tater tots more crispy so that they wouldn't get too soggy with all that cheese on top and it was perfect. I did not change anything with this recipe except I did use Gluten free cream of chicken soup (and I doubled it). That's it! Definitely give this one a shot if you just want something basic and yummy for dinner. I served this with corn on the side and a good roll. Yum yum!
1 lb lean ground beef
1/2 medium onion, chopped
1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)
1 16oz package frozen tater tots
1 cup shredded cheddar cheese
salt & pepper to taste
Preheat oven to 375 degrees.
Brown ground beef then season with salt & pepper.
Add chopped onion, cook until tender.
In a casserole dish, combine ground beef mixture & cream soup.
Top mixture with tater tots.
Bake , uncovered, for 30-40 minutes (I did 40-45) till bubbly and Tots are golden brown.
Remove from oven & top with cheese, return to oven until melted.
Gluten free: use GF cream of chicken or celery soup and double check your tater tots.
*Recipe and photo from cravingcomfort.blogspot.com*
Posted by Tasty Tidbits at 7:13 AM
Tuesday, January 3, 2012
I'm all about anything Oreo, so when I found this recipe, I just had to give it a try. And it was wonderful! Since my kitchen is a no gluten zone, I had to improvise a bit, but it worked out fabulously. I used a King Arthur's GF chocolate cake mix (my fav) and made my own Oreo pudding using two vanilla packages of pudding and 16 gluten free oreos. (8 oreos per package of pudding) Viola!
1 Box Chocolate Cake Mix
Ingredients needed to make cake (usually eggs, oil and water)
2 (4 oz.)packages of Instant Oreo pudding
4 cups milk (2% or higher)
Crushed Oreo Cookies (optional)
Make cake mix according to directions and bake in a well-greased 9x13 pan.
Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
When the cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
Pour pudding mixture over warm cake.
Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.
Once it is set, top with crushed Oreo cookies, if desired.
Gluten free: use GF chocolate cake mix and make your own GF Oreo pudding.
Original recipe from thecountrycook.net
Posted by Tasty Tidbits at 1:02 PM
Talk about easy! And so delicious. I found this recipe on allrecipes.com and it really is just as it states. What an easy way to enjoy a traditional Hawaiian dish without having to dig a hole and cook a whole pig! I only buy 2.5-3 lb. roasts because there is just my husband and I- and it still makes quite a bit of meat. This dish is great for crowds and themed get-togethers! It comes out so moist and flavorful. I've made it with regular sea salt before, but the Hawaiian sea salt really does make a difference! The flavor is much more smooth and delightful. I always serve it with jasmine rice, a veggie, and pineapple on the side. Mm mm good!
1 (6 pound) pork butt roast (I have used pork shoulder as well)
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
1.Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
2.Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
3.Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Enjoy with your favorite Hawaiian sides!
Gluten free: should be GF, just double check your liquid smoke!
Original recipe from allrecipes.com
Posted by Tasty Tidbits at 12:52 PM