Slow Cooker Spaghetti and Meatballs

My husband grew up on homemade spaghetti sauce. This recipe was a real winner! I stirred the pasta into the crockpot after both were done cooking. I found the recipe here: http://www.tasteofhome.com/recipes/slow-cooker-spaghetti---meatballs

Slow Cooker Spaghetti and Meatballs 

TOTAL TIME: Prep: 50 min. Cook: 5 hours YIELD:12 servings

Ingredients

1 cup seasoned bread crumbs (I used leftover GF breadmaker bread that I crumbled up with some Italian seasoning)

2 tablespoons grated Parmesan and Romano cheese blend

1 teaspoon pepper

1/2 teaspoon salt

2 eggs, lightly beaten

2 pounds ground beef

SAUCE:

1 large onion, finely chopped

3 cans (15 ounces each) tomato sauce

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (6 ounces) tomato paste

6 garlic cloves, minced

2 bay leaves

1 teaspoon each dried basil, oregano and parsley flakes

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

Hot cooked Gluten Free spaghetti

Directions

1. In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain.

2. Place the first four sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.

3. Remove bay leaves. Serve with spaghetti. Yield: 12 servings (about 3-1/2 quarts sauce).

Oven Baked Chicken Taquitos

These taquitos are super tasty! I paired them with my crockpot refried beans and they were a BIG hit! My kids cheered and ate the whole pan. I will definitely be making them again. 

Oven Baked Chicken Taquitos

INGREDIENTS:

4 cooked chicken breast, shredded

8 oz cream cheese, softened

4-6 green onions, finely chopped

2 TBSP cilantro, finely chopped

3 garlic gloves, minced

1/2 small anaheim pepper, finely chopped

1 tsp chili powder

½ tsp cumin

½ tsp pepper

½ tsp kosher salt

1 tsp oregano

30 corn tortillas

Shredded cheese

olive or vegetable oil, for brushing the taquitos before baking

HOW TO PREPARE:

Preheat oven to 425 degrees.

In a large mixing bowl, add chicken breast, softened cream cheese, green onions, cilantro, garlic, Anaheim pepper, and all seasonings. Mix everything together until combined well.

Next, line a baking sheet with foil.

Heat up your tortillas for about 30 seconds, or until soft and flexible. (I use a tortilla warmer).

Now add about 2 TBSP of chicken filling and spread it in the middle of a tortilla. Sprinkle with a little shredded cheese. 

Tightly wrap the tortilla and place seam side down. Repeat this process until all the chicken filling has been used.

Once all the tortillas are made, spray the tortillas with vegetable or olive oil. I use a Misto Sprayer for this step. You may also brush on the oil as well.

Cook for 25-30 minutes @ 425 degrees.

Serve oven baked chicken taquitos with a your favorite hot sauce, green sauce, sour cream, and/or avocado salad.

Notes:

If you notice the taquitos cracking or splitting as they cook, spray or brush on more oil as needed.

Chicken Burritos

I wasn't sure what I would think of this recipe, but I am so glad I tried it out. Super tasty! I found this recipe and the photo below here. I made some alterations to the recipe to make it my own. And using corn tortillas makes it gluten free if you substitute in some GF flour. 

Chicken Burritos
TOTAL TIME: Prep: 20 min. Bake: 35 min.YIELD:12 servings
INGREDIENTS:
6 tablespoons butter
1 large onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
1 can green chilies, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 corn tortillas, warmed
6 cups (24 ounces) shredded Colby-Monterey Jack cheese

HOW TO PREPARE:

1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in seasonings. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken.

2. Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in two greased 13x9-in. baking dishes.

3. Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Yield: 2 casseroles (6 servings each).

Nutritional Facts

2 burritos equals 760 calories, 44 g fat (23 g saturated fat), 177 mg cholesterol, 1,608 mg sodium, 40 g carbohydrate, 2 g fiber, 51 g protein.

Longevity Noodles

I found this while looking on Pinterest for a good noodle recipe for Chinese New Year. They were fantastic! I used Thai Flat Rice Noodles. Hen Hao Chi!

Longevity Noodles
INGREDIENTS:
8 ounces rice noodles
2 tablespoons toasted sesame oil + more if needed
3 small cloves garlic, finely minced
1-2 tablespoons GF soy sauce
Sea salt and ground white pepper; to taste
diced green onions for garnish
sesame seeds for garnish
HOW TO PREPARE:
Bring a large pot of water to a boil over high heat and salt it generously. Add the noodles, stir, and cook for about 4 minutes. Drain and rinse with cold water and set aside in a large serving bowl.
In a separate small bowl, whisk together the sesame oil, garlic, soy sauce and salt and white pepper, to taste, until combined well. Pour the mixture over the noodles and toss well to coat. Taste and adjust the seasoning with more salt/pepper and/or soy sauce if necessary. Garnish with diced green onions and sesame seeds and serve immediately.

Baked pot roast with potatoes and carrots

I modified the recipe I found here to make this delectable gluten free version of a sumptuous baked pot roast. Oh my, this recipe is pure comfort! And I love using my dutch oven, too.

Baked pot roast with potatoes and carrots

INGREDIENTS:
1 tablespoon canola oil
1 boneless beef chuck roast (3 pounds)
1 ½ cups water
1 envelope gluten free brown gravy mix

¼ cup dried minced onion

2 tbsp beef bouillon granules

1 ¼ tsp onion powder

1 ¼ tsp dried parsley

¼  tsp celery seed

1/8 tsp paprika

1 tsp ground black pepper

½ tsp dried minced garlic

¾ tsp dried oregano

½ tsp ground basil

½ tsp salt 

3 pounds potatoes (about 9 medium), peeled and quartered
1 pound carrots, cut into 2-inch pieces

HOW TO PREPARE:
Preheat oven to 325°. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. In a small bowl, whisk water, gravy mix, and all seasonings until blended; add to pan. Bring to a boil. Bake, covered, 1-1/2 hours.

Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Yield: 8 servings.

Best results flour recipe

I found this recipe here and modified it by adding xanthan gum. I like how it has sorghum in it. I tried it making my fabulous pizza crust recipe and it was a real winner! Today I am baking it in a cake and we shall see how that goes. 

Best results flour recipe
2 1/2 cups brown rice flour
2 1/2 cups white rice flour
2 cups tapioca flour
1 cup sweet rice flour
1 cup sorghum flour
1 1/2 tbsp xanthan gum

Mix together and store in an airtight container.

Halloween Rice Krispie Treats

I like making these at Halloween time. They are perfect for giving away or making for a Halloween party. I found the recipe here. 

Halloween Rice Krispie Treats
INGREDIENTS
6 cups Cocoa Krispies (I use GF kind)
5-¼ ounces, weight Reese's Pieces
3 Tablespoons Butter
⅓ cups Peanut Butter
10-½ ounces, weight Mini Marshmallows

HOW TO PREPARE:

Grease a 9×13” pan.

Pour the Cocoa Krispies and Reese’s Pieces in a large bowl.

Melt the butter and peanut butter in a saucepan. Add the marshmallows. When almost completely melted, pour over the Cocoa Krispies. Quickly combine the mixture and pour into the prepared pan. Press down (you may need to put a plastic bag over your hand so your fingers don’t stick).

Cut into squares or desired serving pieces.