Cooking With Mommy

  Emily's Famous Hash Browns Prep 20  m Cook 15  m Ready In 35  m Recipe By: your mom "Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!" Ingredients 2 medium russet potatoes, shredded 1/2 medium onion, finely chopped 1/4 cup all-purpose flour (Gluten Free all purpose flour) 1 egg 1 cup oil for frying, or as needed (olive oil) salt and pepper to taste (kosher salt) Directions Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If y

  Easy Chicken Enchiladas Prep 20  m Cook 30  m Ready In 50  m Recipe By: IANKRIS "This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time." Ingredients 1 (8 ounce) package cream cheese (Dairy Free Cream Cheese) 1 cup salsa 2 cups chopped cooked chicken breast meat (I prefer chicken tenderloins) 1 (15.5 ounce) can pinto beans, drained (Your favorite bean) 6 (6 inch) flour tortillas (Gluten free wraps) 2 cups shredded Colby-Jack cheese (Dairy/lactose free shredded cheese) Directions Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil. Bake for 30 minutes, or un

Original picture... My picture...   I'm OFFICIALLY done making hams! (Ok I might make one more, I have an idea. If this next idea doesn't work then, yes I'm officially done!) I'm not saying that you shouldn't but...I cooked the ham in the crockpot...  Before After Crockpot Cooking. It was ok while in the crockpot but it wasn't sweet. I decided to mix two recipes (which are below). The second recipe said to take the ham out the crockpot and put it in the oven on broil to do the glaze.....ok. The ham had fallen apart for the most part, which made it a little difficult to get out. I put the ham in the casserole dish and I swear it wasn't out for 5 mins and it was DRY.....HOW?! I did the "glaze" of course it didn't look like the picture but what ever does? I definitely didn't want to leave it in the oven to dry out more!   Now, I will say this! The glaze that did what it was supposed to do tasted really good! ( I

HEEEEEEEEY I DID!!!!!!! Ok I had not planned to cook anything for Easter but we received a free huge ham from the food pantry so ...... Since my plans changed I decided to make the ham, vegan mac n cheese, sauteed broccoli, a "baked" sweet potato for me and gluten free french baguettes. Back to what I was originally saying, I used the recipe I posted on 3/15/16. I felt it was too good to be true, but it worked. Yes, I did add a little here and there. (I added the link to the original recipe at the bottom of the page)  This is what I did: The ingredients are really simple, I added the garlic seasonings and paprika.  All I had to do was boil the GF noodles, drain them, put them back in the pot, and add the ingredients.  The recipe called for 2tbs of Earth Balance , I used to huge 2 "Kitchen tablespoons" of Smart Balance. I put the exact amount of milk and nutritional yeast. The recipe called for 1/4 tsp of salt, (at some point you might have seen your mother or

Ingredients 1 box of Blue Diamond Multi-Seed Nut Thins (crushed) 2 Tbsp. olive oil 1/2 tsp. Kosher salt 1/4 tsp. black pepper 1/4 tsp. garlic powder 2 eggs 3 chicken breasts, cut into bite-size pieces Frank’s Red Hot Buffalo Wing Sauce, for dipping GO Veggie! Dairy Free Mexican Style Shreds Instructions Preheat oven to 450 degrees F. Place wire rack on top of baking sheet. Combine crushed Nut Thin crackers, olive oil, salt, pepper and garlic powder together in a shallow bowl. Whisk two eggs in a shallow bowl. Dip chicken pieces in egg then into cracker mixture, evenly coating each piece. Place chicken nuggets on top of wire rack. Bake 20 minutes or until chicken is 165 degrees F. Take chicken nuggets out and sprinkle GO Veggie! Dairy Free Mexican Style Shreds on top. Place back into oven until melted. Serve chicken nuggets with toothpicks and Buffalo Hot Sauce on the side for dipping. Created by:   Laura Hanley  of  G-Free Laura Recipe borrowed

  Simple Garlic Shrimp Prep 15  m Cook 10  m Ready In 25  m Recipe By: Chef John "If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!" Ingredients 1 1/2 tablespoons olive oil 1 pound shrimp, peeled and deveined (I personally would probably use frozen shrimp to cut the cost) salt to taste (kosher salt) 6 cloves garlic, finely minced (I personally would use minced garlic in the jar to cut down on time) 1/4 teaspoon red pepper flakes 3 tablespoons lemon juice 1 tablespoon caper brine 1 1/2 teaspoons cold butter (Smart Balance) 1/3 cup chopped Italian flat leaf parsley, divided (If you don't have flat leaf parsley, dried parsley won't kill you)  1 1/2 tablespoons cold butter (Smart Balance) water, as needed Directions Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute with

3/22/16 I Really Really like the Amy's Gluten & Dairy Free Burritos! But! why did I not think of this sooner?! Why not make my own? (Technically, I had thought of this but none of the wraps I ever used worked!) My homemade burritos are not perfect but it's a work in progress. The Amy's Burrito says rice and bean and I happen to have both of those ingredients yesterday so why not? The picture on the left is the Amy's and what I decided to eat with it because I can no longer have sour cream or greek yogurt :( The mixture consisted of refried beans (which I'm reintroducing myself to), corn, diced tomatoes, and spicy guacamole. I mixed that plus some leftover rice I had in the fridge, warmed up the wraps, put the rice and bean mixture in them and my version of a burrito.     (These are the wraps I used) 3/23/16 Alright so today... I ate my 1st homemade burrito and I was impressed how well the wraps did. WAAAAAAY TO GO  Toufayan!!! Back to busi

I've made way more than 2 but they've been so good I didn't take a picture. I am SOOOOO glad I found these veggie burgers (Don Lee Farms, Organic Harvest Blend, Veggie Patty) at BJ Wholesale. I feel they're a little pricey at $10 but they are worth every penny! I actually do not want another turkey burger. I've had other veggie burgers, most have sucked. I found one online that was extremely expensive and really good, they were artichoke burgers but now that I've found these I do not want or need those. This burger would've been completely vegan/vegetarian if I hadn't added bacon, what can I say it's bacon! Officially this is flexitarian. (I can't wait until the summer to put them on the grill!!!) 3/21/16 This is what they look like in the package (they do not shrink, which is awesome!!!) I couldn't resist I had to have a veggie burger for lunch! Today I put it on a Gluten free spinach wrap. 3/17/16 3/12/16 - day

I received a huge head of cabbage from the food pantry so I had to do something with it... I haven't had stuffed cabbage rolls in years! This was officially my first time making them on my own. I cheated a little but the faster the better, I don't have 100 hours to make things.  cabbage leaves before I blanched it. The cabbage leaves cooling & the ground turkey and onions. Another batch of leaves & I mixed the tomato paste in with the meat and onions. I added the rice to the meat mixture then I began to roll. cabbage rolls before the oven. I poured a jar of spaghetti sauce on the rolls and ended up baking them for about an hour and a half until the cabbage cut easily with a fork. (I actually didn't care for the spaghetti sauce, if & when I make it again I'll make a tomato sauce). I didn't really follow a recipe, I more or less went off of what I remembered from being young when my mom made it. This is a pa