Food for Robby
Gluten free, low dairy and low fodmap
I don’t make many new dished for Thanksgiving or Christmas as my family loves the dishes I have been making for many years but this past Thanksgiving I added the mushrooms that you saw yesterday along with these easy green beans. This recipe comes from the Food Network and makes a great colorful side dish. This is such an easy side dish I will be adding it to any of our weeknight dinners.
INGREDIENTS
1 Tablespoon olive oil
1 pound of fresh green beans, trimmed
Pinch of salt
Pinch of pepper
1/4 cup of hot pepper jelly (I used stonewall kitchen brand)
1/2 of fresh lemon
DIRECTIONS
Heat the oil in a large pan over high heat. Add the green beans , allow to blister and sear on one side for 2-3 minutes then toss to blister again. Add salt and pepper.
To finish add the hot pepper jelly and let melt into the pan. Add lemon and toss to coat. Serve warm.
Enjoy!
A
Jim and I first had this dessert while we were camping at one of our favorite campgrounds. We were there taking a leather shoe making class over a long weekend. The campground fed us throughout the retreat and this was one of the desserts. It was a HUGE hit for everyone. They made it using whipping cream, lemon curd and blueberries. When we went back into class we were all still talking about this dessert and we all agreed it would also be delicious as a topping over pound cake. When I got home I made it using Cool Whip instead of whipping cream as I wanted it to last longer than a couple of hours. I also made it two ways, one like it was served at the retreat keeping it gluten free without the pound cake and the second way I included the pound cake! Both ways are delicious and so easy. This is a great summer time dessert, it would also make a great dessert for Easter.
INGREDIENTS
8 ounce container of Cool Whip
10 ounce jar of Lemon Curd
Blueberries
Frozen pound cake -Thawed
DIRECTIONS
Simply mix the Cool Whip and lemon curd together until well combined. Add a portion size of the Lemon whip mixture into a single serving cup or bowl and top with blueberries. If having it with the pound cake add cubed pieces of pound cake , top with lemon whip and blueberries.
Serve immediately or store in the refrigerator until ready to serve.
Are you wondering about the shoes we made? Here they are!
Enjoy!
Anne
This salad was very good and one I will be making again! I cooked the bacon , made the hard boiled eggs along with the dressing a day in advance to make dinner the next evening super simple and fast as we were traveling in the motorhome and after a long day of travel the last thing I want to do is cook a big dinner.
INGREDIENTS
12 ounces cooked bacon, crumbled
1 pound tomatoes, I used cherry tomatoes cut in half
1 medium head of iceberg lettuce. Chopped, rinsed and dried
4 hard boiled eggs, sliced into quarters
A handful of shredded cheddar cheese
FOR THE DRESSING
6 Tablespoons mayonnaise
8 Tablespoons sour cream
1 clove of garlic, minced
Pinch of Salt
Pinch of Pepper
2 Tablespoons of milk to thin just slightly
1/4 cup of chives, chopped
DIRECTIONS
To make the dressing simply add the dressing ingredients together and mix well to combine. Keep in the refrigerator until ready to serve.
In a large bowl combine the lettuce, tomatoes, bacon, eggs and cheese. Add desired amount of dressing and serve.
Enjoy!
Anne
Everyone in my house LOVED this chicken dish. But what’s not to love with BBQ sauce, bacon and cheese? It does take a little bit of time to make with the marinating time but it’s worth it. I also crisped the bacon in advance. I like to grill the marinated chicken but you can certainly pan fry or bake the chicken.
INGREDIENTS
3 Tablespoons honey
3 Tablespoons Tamari or low sodium soy sauce
3 Tablespoons Worcester sauce
Pinch of salt
Pinch of pepper
4 boneless chicken breasts , I used thin cut
1 cup shredded Monterey Jack cheese
8 slices apple smoked bacon, crisped
8 Tablespoons barbecue sauce, I used a sweet BBQ sauce
DIRECTIONS
Mix honey, tamari, Worcester sauce, salt and pepper together. Place chicken in a zip lock bag and add the marinade. Let marinade for up to 8 hours in the refrigerator.
Grill, bake or pan fry the chicken until cooked through. When the chicken is cooked through place the chicken on a baking sheet and top each chicken with 2 Tablespoons of BBQ sauce, 2 strips of bacon and 1/4 cup of shredded cheese.
Place the baking sheet in the oven on broil, keeping the oven door open just slightly. Broil u til the cheese is melted. This only takes a couple of minutes so don’t walk away! Serve warm.
Enjoy!
Anne
Although I have had this hot dip a couple of times at our neighbors house this was the first time I made it as it’s delicious and loved by everyone who has had it. I made it in an aluminum pan for easy clean up! I served this with tortilla chips but when we were celebrating with our neighbors she served it with not only chips but some toasted crostini. This is sure to be a favorite of yours too!
INGREDIENTS
8 ounces diced ham. I used Smithfield smoked diced ham
8 ounces cream cheese, softened
8 ounces Swiss cheese, shredded
3 Tablespoons bread and butter pickles, diced
3 Tablespoon yellow mustard
3 Tablespoons mayonnaise
FOR SERVING
Tortilla chips or toasted bread slices
DIRECTIONS
Preheat oven to 350 degrees.
In a large bowl mix together all of the ingredients making sure the cream cheese is completely combined with all of the ingredients, you don’t want chunks for cream cheese.
Spread the mixture in an 8×8 baking dish and bake for 27 minutes. Turn the oven to broil and broil for 3 minutes watching closely not to burn. Once lightly browned remove from oven and serve warm.
Enjoy!
Anne
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