Skip to main content

August 25, 2015

Image
By
I got this "recipe" from my Manager/Friend Darlene. I switched it up and The Lil Chef and Darlene both said "It wasn't nasty BUT...... PLEASE don't change the recipe anymore!" :(
Originally the turkey legs were cooked the same way, shredded the same way, but I was supposed to make the Gluten Free gravy separate, saute the onions, broccoli, and mushrooms separate, then cook the rice, THEN put one on top of the other SEPARATELY! Rice first, broccoli, mushrooms, & onions for me (just broccoli for The Lil Chef) , The turkey, and finally the gravy on top. You see I threw it altogether in the crockpot because I was really tired that day. It turned out good but I can no longer use the prepackaged GF gravy, it has yeast and milk in it and I can not have either one of those. Now I have to make gravy from scratch.
Cooking With Mommy
Published by Veronica JohnsonAugust 25 at 10:22pm
‪#‎CookingWithMommy‬
‪#‎dinner‬ turned into a ‪#‎crockpot‬ ‪#‎casserole‬ instead of what I usually make (shredded turkey, smothered in gravy with onions and mushrooms over mashed Potatoes or rice.) The Lil Chef had an issue with "change" today but I really liked it. This works for the cooler weather.

Comments

Post a Comment

Popular posts from this blog

Hough Bakery - butter cookies

By
Hough Bakery By  Gail Greenberg   &   Diane Rolfe Hough Bakery was an integral  part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have  always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra  magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately  even with Archie's being open, my food afflictions will not allow  me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I  will switch some things  around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streus...
Post a Comment
Read more

Johnny Mango's Shrimp Fried Rice with Fiery Lime Sauce

By
Backstory: My friend introduced me to this AMAZING fried rice about 6yrs ago. She asked did I want "fried rice" (I'm thinking "traditional" fried rice) OH NO! I tasted this and my taste buds went crazy!!! I had her bring it as often as I could. Unfortunately I have never been to Johnny Mango (near Downtown Cleveland) myself. I have been craving this for about 6yrs and I am SOOOOO HAPPY that there is a recipe! I do still want to go to   Johnny Mango World Cafe & Bar but until then I will try to recreate it myself. If you ever visit Cleveland OH I suggest checking this out!  INGREDIENTS For the rice 2 cups  jasmine rice (I'd probably use white and brown) 2 3/4 cups  water (filtered clean water) 1 tablespoon  vegetable oil (Olive oil) 1 teaspoon  salt (kosher salt) 2  eggs, beaten 1 teaspoon garlic, minced 6 ounces  shrimp (large 31-40 count) 1/3 cup  scallions, sliced 1 cup  English cucumber, diced (organic) 1 ...
Post a Comment
Read more

Authentic 1-Day Ethiopian Injera: Gluten-Free 100% Teff Flatbread

By
I really really hope that I can make this recipe work! I received some teff flour from the food pantry and I had NO idea what to do with it. I am so happy I found this recipe! Makes:  4-6 Injera Time:  1 day to ferment, about 30 minutes to cook Tools: Large glass bowl Cheesecloth, muslin or kitchen towel with a thin weave Parchment paper Ingredients: Try to buy everything organic.   Here’s why . 1 1/2 cups teff flour 2 cups pure water 1/2 tsp baking powder Coconut oil for pan 1/4 tsp salt, or more to taste Let’s get started. Place Teff flour in a large glass bowl, add water and stir well. Cover with a cheesecloth or towel and place on the counter and let it sit for 1 day/24hrs. Do not agitate or stir the batter, just leave it be. After 24 hours, you’ll see that your batter is alive and fermenting. Every batch I made looked a bit different, some were brain-like (below) and some were less puffy. Bring a pan to medium heat, and very lightly, coat ...
Post a Comment
Read more