I'm back and I brought Stuffing!

Over the summer I had a few health concerns that got me researching ways to feel better naturally.  In everything I read, going gluten free, seemed to be the best, and easiest way to go.  So, I dove in head first and went with it.  It took a little getting used to, especially since I love to bake, bread, cookies, muffins, cakes, whatever...  But, I'm finding some fantastic gluten free options that I will be sharing!

With Thanksgiving and Christmas rapidly approaching, I decided I better get moving and find some delicious ways for me to enjoy the holidays without making my family think they are missing out on the traditional dishes.  Today I'm excited to share the stuffing/dressing recipe that I've come up with.  We love it!  It is a cornbread based stuffing, filled with flavor and perfectly moist!

First you need to bake up some cornbread.  This one is my favorite! 

Gluten-Free Cornbread

4 tbsp butter, melted and cooled
2 large eggs
1/4 cup honey
1 3/4 cups sour cream
2 cups coarse yellow cornmeal
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 can of corn, drained

preheat your oven to 400 degrees Fahrenheit. Butter a 9 inch square baking dish, and set aside.

In a large bowl, whisk together the butter, eggs, honey, and sour cream.  When it is well combined, stir in the remaining ingredients, blending well after each addition.

Pour the mixture into the baking dish and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Once the cornbread is done. remove it from the pan and place on a wire rack to cool. 

When it has cooled, cut it into 1/2 inch cubes.  Place on a baking sheet and return it to the oven, to toast the bread cubes and dry out a little.

While the cornbread is toasting gather the remaining ingredients

Holiday Cornbread Stuffing
4 tbsp butter
1 medium to large onion, diced
3 stalks of celery, sliced
2 granny smith apples, peeled, cored and diced
Salt and Black Pepper to taste
1-2 tbsp poultry seasoning
1 tbsp dried parsley
1 recipe prepared cornbread, cubed and toasted in oven
3 eggs, beaten
1/4 cup milk
2 cups of chicken stock, or homemade chicken stock

In a medium saucepan over medium low heat, melt the butter, add the onion, celery, apples, salt, pepper, poultry seasoning, and parsley and cook, covered until everything has softened, about 10 minutes. Set aside to cool, about 10-15 minutes.

Grease a 9x13 baking pan with butter. Set it aside.

Place the cubed, toasted cornbread in a large bowl, and stir in the cooled onion mixture. 

Combine the eggs and milk in a small bowl and whisk to combine.  Whisk in the chicken stock and pour the mixture over the cornbread mixture.  Pour into prepared dish and smooth the top.  Cover with foil and bake for 35-40 minutes at 375 degrees Fahrenheit, or until the egg is set, uncover and bake an additional 7-10 minutes until the stuffing is nicely browned.  Serve warm.

New Years Resolutions

My New Years resolutions were really pretty easy for me to decide.  Many of them are easy, while others require a lot of thought, effort, and work.  One of my favorites though, was to make a new recipe at least once a week.

I've been pinning new recipes that both look and sound delicious to me, and just never seem to break out of my regular routine long enough to make one or two of them.  This year will be different, this year, I am going to be making those recipes I am pinning and the recipes I've marked in the many, many, many cookbooks I've collected over the years.

Tonight, wasn't the first, but it was the first time I actually remembered to take a picture before I dug into the delicious food on my plate.  (Don't worry, my photography skills will improve too... that is another resolution ;) ).  Everyone loved it, well, those who would give it a chance and try it...  thank goodness for hot dogs on days like tonight, when my girls refuse to eat anything and I don't want to fight it.

Tonight's menu consisted of Apple Butter Pork chops, Baked Potato, Quick Brazilian Cheese Rolls, and Brussels Sprouts with Vinegar-Glazed Onions.

Rating: 5 stars everything will be made again, and again, and again :)

Because the recipes are not originally mine I am just going to post the links to the blogs/websites that I found them.  It only seems fitting that recognition goes to where it is deserved.

Let's start off with the Pork Chops.  We all know apples and pork are just meant to be, the flavors just seem to compliment one another so well, that you'd be quite the fool to not pair them together.  When I came across this recipe I knew it had to go on the list, I needed more ways to use the many jars of apple butter that I'd bottled last fall :)  The recipe can be found here.

Next are the rolls.  I am trying to cut carbs, and that for me has been really really hard.  I know it will help me to get control of my PCOS symptoms, but I love bread!  I love rolls, cake, cookies, well anything containing loads of carbs and gluten.  This one is gluten free, so it'll help me not feel so guilty when I eat just one more...  the recipe can be found here.

Brussels sprouts are a favorite in our house.  Everyone loves them, weird I know... but I give credit to my mom who continually told us how good they were, and even ate some herself, only to find out recently that she really does not care for them.  That is the sign of a good mom :)  We've been boring with our Brussels sprouts... steam them then top with some lemon juice... After the first taste tonight, my taste buds might reject my poor old standby from here on out... full of flavor, and just delicious!  The recipe for them can be found here.

Hope you enjoy this wonderful meal just as much as we did!