Everyone have a safe and happy 4th.
Author: Janet Monk
Wishing all Dad’s a Happy Father’s Day
Jan’s Spaghetti/Pizza Sauce
I love when my Pantry starts filling back up again!
Jan’s Spaghetti Sauce/Pizza Sauce
2 Gallon Peeled Tomatoes
5 Tablespoons crushed garlic
1 Medium Onion (chopped)
1 Large Sweet Bell Pepper (chopped)
2 ½ Tablespoons dry Oregano
2 ½ Tablespoons dry Basil
2 Tablespoons Garlic powder
½ Teaspoon Cumin
½ Teaspoon Paprika
1 Tablespoon Salt
2 Cups Sugar
¼ Cup Olive Oil
Place chopped onion and bell pepper into blender and pulse until it is chopped into very small pieces, but not pureed. Then in large sauce pot add oil, onion, pepper mixture, garlic, and spices. Slowly heat on low heat while you puree tomatoes in the blender. This takes me several batches since my blender doesn’t hold 2 gallon. Pour each batch into the sauce pot with onion, peppers, and spices. Slowly bring up heat adding sugar and bring to boil, stirring often. Let cook until sauce is thick.
Pour into sterilized canning jars, ( I use pints) and process in boiling water bath for 35 minutes.
Strawberry Cheesecake
Strawberry Cheesecake
1 1/2 Cups purred Strawberries with juice
2- 8 oz. Blocks of Cream Cheese ( I use Philadelphia brand)
1/2 Cup Granulated Sugar
1 envelope unflavored Gelatin ( Knox brand is Gluten Free)
1 Gluten Free Graham Cracker pie crust.
About 1/2 Cup fresh strawberries sliced in half for garnish.
In medium size sauce pan add strawberries and cream cheese. Place on medium heat and stir until cheese is melted. In a small bowl whisk together gelatin and sugar. Keep stirring strawberries and cheese until mixture starts to bubble. Then stir in sugar and gelatin, let mixture come to a slow boil and remove from heat. Pour into pie crust and refrigerate until firm. Garnish with fresh strawberries and enjoy!
Broccoli Ham Cheese Egg Bites
8 Large Eggs beaten ( I use Duck Eggs, so if you use smaller eggs, you should add 4 more)
1 Head of Fresh Broccoli ( about 2 1/2-3 Cups chopped)
3 Garden Onions with the green tops , chopped
3 cups Freshly grated Cheddar Cheese
1 Tablespoon Garlic Powder
2 Cups Chopped Ham
Preheat oven to 350*
In large mixing bowl, beat eggs, add chopped broccoli, onions, cheese, garlic powder, and Ham. Mix well and spoon mixture into greased mini muffins cups. Bake at 350* for 20-25 minutes or until set and brown on top.
You can also use regular size muffin or cupcake pan. Just bake longer, for about 30 minutes.
This will make about 2 1/2 dozen mini muffins and about 16 regular.
Have Blessed and Safe Mother’s Day
Happy Celiac Awareness Month
Crockpot Ranch Pork Chops
Crockpot Ranch Pork Chops
4- 1/2 inch Pork Chops
8 Teaspoons Gluten Free dry Ranch Seasoning
2 Tablespoons Oil
In large crockpot (mine is a 6 quart). Oil the entire bottom and sides. Rub each side of pork chops with one teaspoon of dry Ranch Seasoning. Place chops in the bottom of crockpot and cover with lid. Turn on low for 6-8 hours, or on high for 4 hours. Pork Chops should be browned around the edges when cooked through. You can turn half way through cooking, but it’s not necessary. Enjoy!
Our Quarantine Menu Spring 2020
We have been so busy through this uncertain time. Our work here on the farm doesn’t stop or slow down though. But I wanted to post our menu for the last 30 days. If you are interested in some of the recipes, please comment. I would love to share them with you. The star next to each meal denotes the number if times we had that meal. I’ve either made it twice or we had leftovers.
Below is a photo of the Shrimp Scampi meal.
1.Chilli & Corn dodgers ( fried corn cakes)**
2.Beef and bean burritos topped with lettuce , tomatoes, and sour cream*
3.Pork Chops, Fried Potatoes, Onions &Eggs***
4.Stew and Corn bread**
5.Pizza*
6.Hamburger Helper and salad**
7.Wild Onions &Eggs, fried Fish, & Fried Mushrooms*
8.Tacos & Queso dip*
9.Ham, Sweet Potatoes, Salad*
10. Pork Roast, Carrots, & Potatoes**
11. Brown Beans & Wild Onions, Corn bread*
12. Barbeque pork sandwiches*
13. Crustless Quiche**
14. Ground Pork stir fry with broccoli and peppers and rice or quinoa*
15. Shrimp scampi with broccoli salad and baked potato*
16. Hamburger gravy & biscuits*
17. Philly cheese steak open face sandwiches*
18.Chicken Fried Duck Breast, French fries, Gravy, Biscuits, and Broccoli Salad*
19. Sausage & Three Cheese Ravioli casserole*
20. Deluxe Nachos*
21. Chicken with cream of chicken noodles and wild Onions and eggs*
22. Air fryer, Hamburger Hashbrown casserole*
Happy Easter Blessings
Spring Time Gluten Free Meal
Just wanted to show you our supper tonight. Wild caught fish, ( Sandbass) Wild Onions and Eggs, and Morel Mushrooms.
Wild Onions and Eggs
1 1/2 Cups cut Onions
2 Tablespoons Oil ( or bacon grease)
1/4 Cup Water
6 Large Eggs
2 Teaspoons Salt
Cut root end off of onions, wash well and drain water. In a medium size mixing bowl cut Onions into 1 inch lengths. Add oil to 8 inch skillet, spreading to cover bottom completely. Spread cut Onions evenly over bottom add water and cover with lid. Place on medium to high heat. When onions start to steam move lid over slightly so that it will let steam escape. Let cook about 8-10 minutes stirring a couple of times and replacing lid each time. When onions are fork tender at the bulb end, break eggs into bowl and beat with fork until yolks are broken and mixed. Remove lid from skillet and pour eggs over onions. Replace lid until eggs start to cook and turn white around the edges. Slide spatula around the edges so that eggs won’t stick. Continue to do this until eggs are cooked through. You may want to turn eggs and onions over to make sure all is well done. Remove from heat when eggs are no longer runny. Enjoy!
Low Carb Peanut Butter Banana Brownies
We’ve been so busy here on the farm. I do our own book keeping and tax season is a busy time, along with the fun jobs of baby calves and planting. So it’s been awhile since I’ve had a chance to work up a new recipe. I’ve had this one on my mind for a while. Hope you enjoy it!
Peanut butter Banana Low Carb Brownies
1/2 Cup Crunchy Natural Peanut Butter
2 Ripe Bananas
3 Large Eggs ( I use Duck Eggs)
1/2 Cup Local Honey ( I use Clover Sourced Honey)
1/2 Cup Stevia ( Or if you want it really sweet, you can use ½ Cup Brown Sugar)
1/4 Cup ground Chia Seeds
2 Cups Gluten Free Almond Flour
1 Teaspoon Baking Powder
Preheat oven to 350*
In medium size mixing bowl add peanut butter, bananas, eggs and honey. Blend well with electric mixer, then fold in remaining ingredients until wet, then blend with mixer again until all dry ingredients are well incorporated. Pour into a greased 9×9 inch baking pan, or round pan if you wish. Bake 30 minutes or until brown and set in the center. Enjoy!
Optional: You can also add GF Chocolate Chips
Note: these are not overly sweet, I like to heat them up and have them for breakfast.
Air Fryer Roasted Carrots
Air Fryer Roasted Carrots
1 Pound whole Carrots
2 Tablespoons Light Olive Oil
2 Teaspoon Dried Basil (make sure all herbs and spices are Gluten Free)
2 Teaspoons Garlic Powder
1 Teaspoon Dried Oregano
1/2 Teaspoon Salt
4 Tablespoons Butter
Wash, peel and slice carrots in half lengthwise. Lay them flat onto the metal air fryer roasting pan. Drizzle carrots with oil and sprinkle with herps and salt. Place pan into air fryer on middle rack and set temp. at 400* for 20 minutes. Half way through cooking time turn carrots over, dot with butter and let the carrots roast for the rest of the cooking time, or until fork tender. If carrots need to cook longer return to fryer and cook until done. Remove from fryer and serve. Enjoy!
Happy Gluten Free Valentine’s Day!
Valentine’s Day Treats
Ginger,Garlic, Pepper Chicken Skillet
Need to kick up your Immune system? Try this recipe.
Ginger, Garlic, Pepper Chicken Skillet
2 Tablespoons Olive Oil
1 1/2 pounds Chicken Breast strips
1/2 Teaspoon Salt
2 large Bell Peppers ( cut into 1/4 inch strips)
2 Tablespoons grated fresh Ginger
2 Tabalspoons crushed Garlic ,( about 3-4 large cloves)
1 Cup GF Chicken Broth
2 Tablespoons GF Worcester sauce ( Lea & Perrins is Gluten Free)
In large Skillet on high heat add olive oil, and chicken strips. Brown chicken for 8- 10 minutes with the lid on, turning chicken over half way through. Until chicken is cooked through. Turn heat down to medium sprinkle chicken with salt then cut strips into 1 inch chunks. Add peppers, ginger, garlic, broth and Worcester sauce. Cover and let simmer 20 -30 minutes stirring occasionally until peppers are fork tender. Remove from heat and serve with rice or GF pasta.
Enjoy!
Happy New Year
Merry Christmas
Mini Caramel Pecan Pies
Mini Caramel Pecan Pies
1 Package , Gluten Free Caramels
1 Cup Pecan halves
Ingredients for Crust
1 egg
¼ cup oil
4 0z. Cream cheese ( I use Philadelphia cream cheese)
2/3 Cup Gluten Free Flour ( I like Betty Crocker, or Better Batter)
1/3 Cup Gluten Free Corn Starch
Place all ingredients for Crust in food processor on high until blended. Place dough in refrigerator for at least 15 minutes. It just makes dough easier to work with. (You can leave this in the fridge overnight if it is sealed).
Heat oven to 350* F.
When dough is cooled line mini muffin pan with paper liners. Flour your hands with a small amount of GF Flour and dip out a small ball of dough ( about a 1 inch ball) and roll with your hands to make it firm. Place one ball of dough into each paper cup and using your thumb or a floured dough plunger to push an indention into each ball making a mini pie crust. Make sure dough comes up the sides and to the top of the paper liners. When you have finished all of the mini pie crusts place muffin pan into oven. Bake for 14-15 minutes or until crusts are baked through and starting to brown around the edges. This should make 20- 24 mini pie crusts.
When pie crusts are done remove from oven, while they are still hot, place a pecan half into the bottom of the pie shell, add a caramel to each,( caramels will melt down into pie shell) then top with another pecan. Let cool and serve! Enjoy!
May all of you have a safe and Happy Thanksgiving
Christmas Give Away
CHRISTMAS GIVE AWAY
Thanksgiving baking is happening at my house today, but wanted to get my annual Christmas give away going.
Ok here are the rules.
You must comment on my Facebook post https://m.facebook.com/story.php?story_fbid=2565647483656537&id=1671129923108302 at this link,
and then share one of my recipes to your page or in a group. Or multiple recipes as long as it is one of mine. But please comment on here or my recipe page so we can check out the shares.
I will draw a name from the shares I can confirm. If you share multiple recipes, your name will go in for each share.
The prize is one of my cookbooks and your choice of GF biscuits or Cookies.
Must be within the USA.
Updated: The recipe must be shared from my Facebook recipe page, link above or from this website.
Christmas in the Barn
I’m doing Christmas in the Barn this year at the Mayes County Fair Grounds. Trying to figure out what everyone wants this year. 
Happy Veterans Day
Pork Fajitas
Pork Fajitas
4- 5 cooked Pork Chops
1 -20oz. Bag of Frozen Pepper and Onion strips
2-3 Teaspoons Chili Powder ( Depending on how much you like Chili)
2 Teaspoons Ground Cumin
1-2 Teaspoon Garlic Powder (according to taste)
1 Teaspoon Salt ( or to your taste)
1 Teaspoon Ground Black Pepper
Slice cooked pork chops diagonally into 1/4 inch strips. Add meat to a greased 10 inch skillet, then pour peppers and onions over pork. Place skillet over medium high heat. Add spices sprinkling evenly over mixture. Stir then cover and let simmer 5-6 minutes. Stir to cook evenly until mixture is hot and bubbling. Remove from heat and serve with Gluten Free tortillas or Chips. Enjoy!
Shepherd’s Pie
Shepherd’s Pie
Left over Beef Stew
Left over Mashed Potatoes
Optional: Grated Cheddar Cheese
Preheat oven to 400*
Using the left over Beef Stew, drain liquid off of meat and vegetables. Then spread beef and vegetables mixture into a greased baking dish. (9×13 glass pan if you have enough left overs) Warm up the left over mashed potatoes in the microwave for about a minute. Then using a large spoon dip out the potatoes and dollop evenly over beef mixture. Then spread mashed potatoes, covering beef and veggies, then place pan in hot oven and bake for 20-30 minutes. If you are using cheese, the last 5 minutes of baking time spread cheese evenly over potatoes and bake until melted and slightly brown. Remove from oven and serve warm. Enjoy!
Note: If you don’t have left over Beef Stew, here are the ingredients, with the exception of the cheese and Mashed Potatoes. Remember to drain all of the liquids for the Shepherd’s Pie.
1 Pound Ground Beef
1 Large Onion (Chopped)
2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week) Or you can use canned diced potatoes
1 Tablespoon Garlic Powder
1 Teaspoon Ground Black Pepper
2 Teaspoons Seasoning Salt
2 Teaspoons Regular Salt
1 -28oz. Can of Tomatoes
1 -15 oz. Can of Whole Corn
1 14.5oz. Can Cut Green Beans
1 14.5oz. Can Sliced Carrots
Chicken Taquitos
Chicken Taquitos
Using the Roasted Chicken that you made earlier in the week, remove all of the meat from the bones and shred with a fork, removing any skin that remains.
2 Cups cooked shredded Chicken
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers ( I like the mild peppers)
6-7 Gluten Free Corn Flour or White Tortillas ( the ones available to me are the Mission Brand)
Brush the outside of each tortilla with oil and then fill the inside with meat, cheese, and peppers to the edge of the tortilla closest to you. Leaving a space at the open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. When you fill all of the tortillas, place them with the oiled seam side down into the air fryer pan. Place pan in air fryer and set the fryer on 400* for 8-10 minutes. Turn Taquitos over half way through cooking time. Remember to check them at about 8 minutes. Some fryers are more powerful than others.
If you don’t have an air fryer, then place filled tortilla in hot oil, (enough oil to cover taquitos) seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa or Cheese Dip. Enjoy!
Easy Cheese Dip Recipe:
1- 32oz. Box of Velveeta Cheese ( Queso or Yellow which ever you prefer) (Cube block of cheese, when you get it out of the box.)
1- 10oz. Can of Original Rotel Diced Tomatoes and Peppers
Pour Rotel in large mixing bowl and add cubed cheese. Place in microwave on high for about 5 minutes. Remove and stir, put back in microwave if it is still lumpy for a couple more minutes or until smooth. Serve warm!
Fried Sweet Potatoes
Fried Sweet Potatoes
4-5 Large Sweet Potatoes
2 Tablespoons Light Olive Oil
2 Tablespoons Butter or Butter Substitute
3 Tablespoons Brown Sugar
Wash peel and slice sweet potatoes into 1/8- 1/4 inch thick slices ( thin slices cook faster). In medium size skillet ( 8-10 inch), heat oil on high until hot, add butter and potato slices. Spreading out evenly over skillet. Cover and cook for 3-4 minutes. Stir, flipping over potatoes so they will cook on both sides. Cover and let fry another 3-4 minutes. Take lid off and check potatoes with a fork, they should be fork tender. If you can insert the fork without resistance, then add brown sugar sprinkling evenly over potatoes and stir. Turn heat to medium and cook uncovered for another 2-3 minutes to brown potatoes. Stir flipping potatoes again to brown evenly. When done remove from heat and serve.
Quick Beef Stew
Quick Beef Stew
1 Pound Ground Beef
1 Large Onion (Chopped)
2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week)
1 Tablespoon Garlic Powder
1 Teaspoon Ground Black Pepper
2 Teaspoons Seasoning Salt
2 Teaspoons Regular Salt
1 -28oz. Can of Tomatoes
1 -15 oz. Can of Whole Corn
1 14.5oz. Can Cut Green Beans
1 14.5oz. Can Sliced Carrots
In large stock pot crumble ground beef and chopped onion. Cook on medium high heat stirring and continuing to break apart meat until it is browned. Add all seasoning and continue to stir so that meat doesn’t stick. When all the pink is gone and meat is cooked through, start adding all of the vegetables with the liquid. Turn heat up and cover with lid until stew starts to boil and continue to stir occasionally. Then turn down to medium and let simmer for another 5 minutes. Turn heat off and serve warm. This goes great with the corn bread muffins or corn dodgers you made earlier this week.
Note: Remember to keep leftovers for Shepherd’s Pie.
Fried Corn Bread Onion Rings
Fried Corn Bread Onion Rings
1 Large Onion ( Yellow or White Sweet Onion)
1 Box Corn Bread Mix
1 Cup Oil for Frying
Take off the outside layer of onion skin, be sure to cut off root end and top. Slice onion into rings about 1/4 inch thick. Pour Box of Corn bread mix into medium size mixing bowl. Add all of the onion slices to dry mix. Coat rings with dry mix and remove each ring to a dry plate. Then make corn bread batter according to box directions. Stir well until all lumps are removed. ( If batter is too stiff add a couple of Tablespoons of water) Dredge each onion ring in batter until coated, Shaking off excess back into bowl.
Heat oil on high heat in a small (6-8 inch skillet).
When oil is hot start frying rings. Rings should only take 1 ½ – 2 minutes per side, or until golden brown. Remove to platter lined with paper towels. Salt to taste and serve. Enjoy!
Note: Using remaining batter, either make fried corn dodgers by dropping a Tablespoon of batter into hot oil. Or you can make corn muffins, using package directions.
Mashed Potatoes
Mashed Potatoes
I usually buy White Russet potatoes, you can use any variety that you like. Russets also cook faster than some varieties like Reds or even Yukon Gold. I use 1 medium potato per person, but since we are prepping for 3 meals, you will need to use 3 per person. So if you are cooking for 4, then use 12 potatoes.
This recipe is in conjunction with my on going series of Meal Planning and Prep.
INGREDIENTS:
12- 14 Potatoes, (depending on size, a medium potato is about 3 ½ to 4 inches long) If you have small potatoes then use 2.
2 Teaspoons salt ( use 1 teaspoon in water before boiling)
½ Cup Salted Butter or butter substitute ( =1 stick butter)
Wash and peel potatoes, removing any bad spots. Then cut potatoes into about ½ to 1 inch cubes. Place cubes into large sauce pan and cover with water about an inch above the potatoes. Add 1 teaspoon of salt and place pot one burner. Turn burner to high. When potatoes start to boil, set timer for 10 minutes. ( Do not remove pot from heat, cover with lid loosely, stirring occasionally) * After ten minutes, dip out 2 cups of potatoes and cover with liquid. Let them cool and place in refrigerator using an air tight container.* ( You will use these in the Beef Stew, later in the week)
Reset your timer on the rest of the potatoes still in the pot and let them continue to boil for another 10-15 minutes, or until fork tender. When potatoes are very soft a fork will easily go through the potato, they are done. Remove from heat and drain liquid from potatoes into a heat proof bowl. To the pot add ½ cup butter, and 1 or 2 Teaspoons salt to potatoes, depending on your taste. Then mash the potatoes with potato masher or electric mixer. Butter will melt into hot potatoes as you mash them, remember to taste to see if you need more salt. If the potatoes are a little dry add more liquid as needed, using liquid that you drained from the potatoes. Only add a tablespoon or so at a time mashing until smooth and fluffy! ( Don’t over work the potatoes after mashing, it will cause them to be rubbery.)
Optional: If you prefer before serving you can top them with a little Garlic Powder, Chopped Scallions, Crumbled Bacon, etc. Whatever your family prefers.
Note: Remember to keep any leftover mashed potatoes. Refrigerate storing them in a plastic sandwich bag. You can use these to make the Shepherd’s Pie.