Saturday, September 28, 2013

Club House Gluten-Free ‘Stuffin Muffin & Gravy / Pork Chops with Brown Gravy

I was asked to try Club House Gluten-Free products and then blog about them. I've used their mixes before, but not the gluten-free variety. I was excited to try the samples that were sent to me and I have to tell you, they're just as good! If you don't have time or pan drippings to make gravy, these mixes only take minutes to prepare and can be made with water. Today I made 2 recipes using the gluten-free gravy mixes. I have a few more packets, so I'll post more recipes as I use them.


I noticed the gluten-free products at Wal-Mart the other day, and Superstore a few days before that. They're pretty easy to find. The gravy was in the usual Club House mix section, and the baking/thickeners were in the gluten-free section.


• Club House Gluten-Free Brown Gravy Mix
• Club House Gluten-Free Gravy Mix For Turkey
I didn't get a picture of these, but also available are:
• Club House Gluten-Free All Natural Potato Starch
• Club House Gluten-Free All Natural Rice Flour
• Club House Gluten-Free Minute Tapioca


Club House Gluten-Free ‘Stuffin Muffin & Gravy

Since Thanksgiving is coming up (here in Canada at least), I know it'll be time for stuffing. Stuffing is something I usually only get to eat at Thanksgiving and Christmas, so when I saw this recipe by Club House, I thought I'd give it a try. Maybe I can eat stuffing more than twice a year after all!

You could use regular bread for this recipe, but if you want to keep the recipe gluten-free, you should use a gluten free bread like All But Gluten. I’ve tried a few of their products now and they are delicious. I really can't tell the difference between regular and gluten-free products.

For this recipe, I used the turkey gravy mix. Just follow the package directions. You can't mess this up, trust me! Cornstarch and potato starch seem to be the thickeners in this gluten-free mix (in case you were wondering).

I used bacon fat instead of butter, because it's not often I cook with bacon fat, and I couldn't resist. I also thought the recipe needed more poultry seasoning, but that's only because my mom goes heavy on it with her stuffing and I like it that way.



Club House Gluten-Free ‘Stuffin Muffin & Gravy
Adapted from a Club House recipe
12 Servings

Ingredients
1 lb bacon, chopped
2 medium onions, peeled and diced
2 celery stalks, peeled and diced
1 teaspoon Club House Poultry Seasoning (or to taste)
1 loaf stale All But Gluten Focaccia loaf (or 1 loaf sliced bread)
1 cup chicken broth (gluten free)
1/2 teaspoon black pepper
1 package of Club House Gravy Mix for Turkey (gluten free)

Directions
Fry the bacon in a large pan until it gets crispy (not burnt). Transfer the bacon to paper towels, and drain all but 3 or 4 tablespoons of the fat from the pan.

Add the onion and celery to the pan and cook, stirring occasionally, until soft. About 5 minutes on medium heat.

Stir in the poultry seasoning and cook for a minute, then add the bacon and cubed bread.

Add the broth and season with pepper. I didn't think that the recipe needed additional salt. Between the bacon and gravy mix it was salty enough for us. Let the bread absorb the broth while you grease your muffin tin with butter. Divide the stuffing among the 12 muffin cups. I made a little indentation in the middle of them so the gravy could pool up on top later.

Bake for about 20 minutes, or until the tops are toasty brown. Top your muffins off with your fabulous Club House gravy!

And wouldn't these be nice with some chopped apple or dried cranberries? You could add pretty much whatever you would normally put in your stuffing.



Pork Chops with Club House Gluten-Free Brown Gravy (on Toast)

This recipe is super simple. My older daughter wouldn't let me eat it alone. If it's approved by a 6 year old, you know it must be good. Again, the gravy is salty enough for my family, so I wouldn't season the pork with any additional salt. To keep the recipe gluten-free, be sure to use gluten-free bread.


Pork Chops with Club House Gluten-Free Brown Gravy (on Toast)
Makes 2 servings

Ingredients
4 thin boneless pork chops
black pepper
Oil for frying
2 slices of bread
1 package Club House Gluten-Free Brown Gravy mix

Directions
Prepare the gravy according to package directions and set aside. Put a lid on the pot to keep it warm.

Season your pork chops with pepper and fry them in a little oil over medium-high heat until cooked through on both sides.

Toast your bread, then, top with 2 pork chops and some gravy.


Useful Links
Club House Canada online for more recipes and product information
McCormick on Facebook
McCormick on Pinterest (there's a gluten-free board too)

You might also be interested in my posts for gluten-free Raisin Bread Grilled Cheese and Greta's Miracle Brownies.

And for fun, check out my stash of Club House mixes. I have many of their spices too.




I was asked to do this review on ClubHouse Gluten-Free products by The Gluten-Free Agency. The opinions expressed in this post are my own.

Saturday, September 21, 2013

German Apple Cake

I love this cake, and since it’s apple season, it’s time to share the recipe!

I use half oil and half sour cream. The original recipe calls for 1 cup of oil but it’s still very moist with sour cream.



German Apple Cake
Makes 16 slices
Adapted from Allrecipes.com

Ingredients
2 large eggs
½ cup canola oil
½ cup sour cream
1 cup brown sugar
1 cup white sugar
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
4 medium apples, peeled, cored and diced
Confectioners’ sugar

Directions
Preheat oven to 350F and grease and flour a bundt pan (or a 9x13 square).

Beat the eggs, oil and sour cream on medium speed with mixer until creamy. Beat in sugars and vanilla until well combined.

Combine all the dry ingredients with a whisk, then, slowly add to egg mixture with a wooden spoon. The batter will be thick.

Fold in apples by hand, then, spread the batter into the prepared pan.

Bake for 45 minutes or until a tester comes out clean. Cool completely before dusting with confectioners’ sugar and serving.

Check out these other fabulous Oktoberfest recipes!



Wednesday, September 18, 2013

Pot Roast Quesadilla

Well I don't know about you, but I can only eat leftovers so many times in a row before I just can't take anymore. Leftovers aren't my favourite to begin with.

I made a roast in the slow cooker yesterday and we ate it for dinner. For lunch, I brought some to work. By dinner tonight, the thought of eating more roast was killing me, but I didn't want to waste it. Next time I'll buy a smaller roast. This thing was huge. 

Sure, you could make a pot pie or beef with noodles and gravy, but then I'd have had to make a crust or some gravy, and that seemed like too much effort. So I picked up a pack of tortillas and made some quesadillas instead. Easy!

You can use my favourite recipe for slow cooker pot roast, or make it your way.



Pot Roast Quesadillas
Makes however many servings you want.

Ingredients
1 medium onion, thinly sliced
1 sweet bell pepper, thinly sliced
oil for cooking
BBQ sauce
leftover pot roast, cut into chunks
cheddar or provolone cheese, shredded or sliced
tortillas

Directions
In a large pan over medium heat, saute your onions and peppers in the oil for 5 minutes or until golden. Stir in a squirt of BBQ sauce and set aside. Wash the pan. 

Place a layer of the vegetable mixture onto a tortilla followed by some beef, then sprinkle with cheese. Place a second tortilla on top. For kids, you can just use one tortilla and fold it in half. 

Place the pan over medium heat and cook the tortillas one side at a time until golden and the cheese inside is melted. Cut into wedges and serve with sour cream.


Monday, September 16, 2013

Potato Soup - Secret Recipe Club

This month I was assigned Family, Food and Fun for the Secret Recipe Club challenge. Rebekah is the mom of 5 beautiful children, and I love that her blog includes posts about her family. She’s also VERY talented at decorating cakes. Go to her blog and have a look at them by clicking on the “Decorated Cakes” tab. Amazing!

For the last challenge I chose a recipe inspired by the zucchini that my cousin gave me from her garden. The month before that, I was strawberry picking, so went looking for a strawberry recipe. But this time I didn’t really have anything to inspire me. I hadn’t been to any farms that week and nobody gave me anything from their garden. This time I just decided to browse Rebekah’s recipes until something called out to me.

Well, as it turned out, many things were calling out to me. The Mini Pretzel DogsPizza RollsGingerbread Pancakes and Shredded Beef au Jus were all looking really good. In the end, I decided to go with a soup because my kids like soup and I haven’t made one in awhile (maybe because it’s summer).

I went with the potato soup. It sounded simple and we love creamy soup. Also, I don’t use a lot of potatoes yet I still buy the big bag because it’s cheaper, so this was an excellent way to use them up.




Secret Recipe Club

Potato Soup
Adapted from Family, Food and Fun
Makes 4-6 servings

2 lbs potatoes, peeled and diced
2 tablespoons chicken bouillon
water
1/4 cup butter
1 onion, chopped
3 stalks celery, chopped
2-3 cloves garlic, chopped
2 tablespoons all purpose flour
1-2 cups 2% milk
¼ teaspoon dried thyme
½ teaspoon black pepper
¼ cup parmesan cheese
Cheddar cheese, green onions or chives and crispy bacon for garnish

Directions
Place potatoes in a large pot and add water just to cover them. Add the bouillon and bring to a boil. Reduce to medium heat and simmer until the potatoes are tender, about 15-20 minutes.

While the potatoes are cooking, melt the butter in a pan over medium heat, and add the onion, celery and garlic. Cook until tender.

Add the flour and stir for 1 minute. Remove the pan from heat and set aside until the potatoes are cooked.

Once the potatoes are cooked, add the cooked vegetables to the pot (do not drain potatoes) and then stir in 1 cup of milk, thyme and pepper. I then blended a few cups of the soup and returned it to the pot. Cook over low heat until heated through. Add Parmesan cheese and more milk if you need to thin it out a bit.

Serve warm with shredded cheese, green onions, and bacon!

I think this might also be nice with some corn and chili powder in it. Next time!

Make it vegetarian by using vegetable bouillon and leaving out the bacon.