Last night was the first night in a long time that I cooked dinner for my family. I love to cook and I normally cook quite often, but Michael had been out of town for a bit and then my Mother-in-Law had a heart attack (more about that in another post) and as a result we have been back and forth to Little Rock (to visit the hospital) and Michael has been staying at the hospital a lot too.
Michael was home last night and I wanted to cook, but I had forgotten to set anything out to defrost. I was left to ponder what I could fix for dinner fairly easily and with what I had on hand and ready to cook.
I decided on Breakfast for dinner – a fairly regular meal at our house. I thought about what I would include and decided on gluten-free biscuits, scrambled eggs, and sausage links. Now generally Michael prefers bacon or at least sausage patties, but all I had was sausage links, so he was just going to have to make do with them.
The kitchen quickly becomes a disaster area when I am cooking!
Genevieve saw me in the kitchen and wanted to help. She climbed up in her learning tower (we found this at a Rhea Lana’s sale for so cheap!), and asked to help me. She first pointed to the sausages and told me that she wanted to eat the “hot dog,” which was so cute! I told her that they were sausages and she then told me that she wanted to eat the sausages, but I told her they had to cook first (much to her disappointment). She then helped me cute the biscuits. When I started breaking the eggs to scramble them, she asked if she could crack the eggs. I wouldn’t let her crack the eggs because I didnt want to fish all the shells out. She got so made at me that she ran out of the kitchen saying that she was going to go “tell daddy that you are doing it wrong!”
When dinner was finished cooking, we all sat down to the table to eat. It was such a treat for us all to eat dinner together, since it had been so long.
I ate my biscuits with honey…yum!
Want to know how to make these amazing gluten-free biscuits? I use this recipe from Maebell’s blog. It is the best gluten-free biscuit recipe I have found. I generally tweak it by adding 1/2 teaspoon of xanthan gum, cooking in a glass 9×13 casserole dish coated with melted butter, and I cook them a bit longer – 15 to 20 minutes (finishing with the broil setting to get a golden color on top).
Spaghetti squash is one of our family’s favorite vegetables. It makes a TON of food, its easy to cook, its very versatile, and its so yummy! It does however, take a while to cook, especially if you are doing something with it like making a casserole. There are tons of dishes you can make with it. My favorites are pesto shrimp “pasta” and mexican casserole. I have included the recipe for the mexican casserole below.
Basic Spaghetti Squash
- 1 Spaghetti Squash
- Some olive oil
- Preheat your oven to 375
- Cut squash in half, lengthwise. This is fairly difficult because the squash is kind of hard.
- Use a spoon to scrape out the seeds.
- Rub with olive oil (all over!)
- Place face down on a cookie sheet and bake for 1 hour
- Use a fork to “shread” the inside of the squash. The result should look like angel hair pasta.
*note: my picture below only shows one half of the squash, but cook both halves.
Spaghetti Squash Mexican Casserole
- 1 Cooked and shredded spaghetti squash
- 1lb ground turkey
- 1 bell pepper (chopped)
- 1/2 yellow onion (chopped)
- 2 Tablespoons chopped garlic
- 1 1/2 Tablespoons taco seasoning
- 2 cups or 1 can black beans (rinsed and drained)
- 1 cup re-fried beans (I prefer re-fried black beans)
- 2 cups salsa
- 2 Cups shredded cheddar
- 1/2 shredded mozzarella
- Cook the meat, onion, bell pepper, and garlic in the olive oil.
- Add the taco seasoning and cook for a few minutes
- Toss in both types of beans. Cook and stir until well mixed.
- Put the spaghetti squash in a large casserole dish
- Top with meat/bean mixture
- Top with salsa
- Bake at 350 for 45 minutes
- Top with both cheeses and bake until melted.
We love fried cabbage so much that it is part of our regular menu. I hope you love it too!
- 1 Head Purple Cabbage
- 1/2 Yellow Onion
- 1 to 2 Tablespoons chopped garlic
- 1 pkg Smoked Sausage (we prefer Simple Truth)
- Chicken stock
- A few Tablespoons of Extra Virgin Olive Oil
- Salt and Pepper to Taste
- 2 slices of bacon (optional)
- Core and chop the cabbage. Separate the sections.
- Dice the onion
- Heat olive oil in a large pan. Saute the onion, garlic, and the bacon for a few minutes.
- Add the cabbage and toss with the onion, garlic, and bacon.
- Cook until cabbage starts to soften.
- Slice sausage and add to the skillet, tossing it with the cabbage mixture. Cook for a 10 or 15 minutes.
- Add chicken stock (just enough to cover the bottom of the pan) and cover.
- Stir occasionally and cook until desired softness. (we like ours very soft). Add more chicken stock as needed.
I have been fighting with Blogger all night, so this post may get redone, but here it is for now – in screenshot instead of actual text