Stuffed Zucchini (Yes Zucchini)

I know, here goes Lisa with more zucchini recipes!  At least I'm not standing at your door with a paper sack full of them, begging you once again to take it off my hands. Stuffed zucchini (or squash) can stand alone with a nice salad and bread.  (gluten free bread I hope) This recipe is great for those days you don't want to pick the garden and you leave the normal sized zucchini out there too long and they become Biblical in size.

 Here is what you will need: 

2 LARGE zucchini, 1 lb hamburger meat, 2 cloves garlic, salt and pepper to taste, 3 Tablespoons sandwich spread, 1/2 cups red and green bell pepper, 3 green onions, 1 1/4 cup mozzarella cheese, preheat oven to 350

Cut out the inside of your zucchini or squash, not much, just the seeded areas.  Discard or save it.  (I throw it out because I have an abundance of it)

Brown and drain your meat, add your remaining vegetables and salt and pepper to taste

Some stuffed zucchini recipes call for pesto but this is easier to find and just as good. Add 3 Tablespoons to mixture and if you desire more just know it will hurt my feelings that you strayed from my instructions.

Place foil in the bottom of a pan and put your hulled out veggies on top.  Now fill your zucchini, or squash, with the cooked mixture and top with cheese. Add 1/2 cup of water in the bottom of the pan and cover with foil.  Place in a preheated oven for 20-30 minutes.  The water will help steam the vegetables and keep the cheese from browning. 

Gluten Free Brown Sugar & Pineapple Ribs

To be certain, southerners love their BBQ and especially in Texas!  (moment of silence please) But your ribs, whether beef or pork, do not always have to be barbequed or smoked. Here is a nice spring alternative for you, which served with a nice salad and your choice of potato can be a great gluten free meal for your family.  You are going to cook these ALL DAY-12 hours.

 Here is what you will need:  1/2 cup dijon mustard, 1/2 cup honey, one 20 oz. can crushed can of pineapple, 2 racks of your choice of ribs, 1- 1/2 cup packed brown sugar, 1/3 cup gluten free soy sauce (such as Tamari)

Cut your ribs and season to taste with salt and pepper or cayenne. Preheat oven to 200 degrees because you are going to cook these for 12 hours.

Place ribs in a roasting pan in an even layer.  Combine your mustard and honey and rub generously onto the ribs.

 

Dump your can of pineapple on top, juice and all!

I covered my roasting pan with foil and the lid because I don't like my kitchen smelling like anything but flowers :) 

 COOK FOR 11 HOURS AND WHEN YOU BEGIN THE REST OF YOUR MEAL, OPEN THE LID, REMOVE THE FOIL, AND TOP WITH BROWN SUGAR AND SOY SAUCE. 

Raise your temperature to 300 and cook for 30 minutes.  Turn the oven off and let the ribs rest in the oven for 30 minutes.  This is going to equal 12 hours

I made a salad, but this is picture of my son's plate.  Meat, beans and taters, along with gluten free bread.  **Sarcasm Note  Jacob is seemingly 'allergic' to salad and "refuses to eat what his ribs ate before they became ribs"

You will never believe this one! Left over roast recipe...

As I have stated before...I LOVE it when I purchase ingredients and someone eats it before I can cook.  I was going to make calzones and a group of boys I shall not mention, but their leader's name rhymes with Tacob, ate the mozzarella and pepperonis. So with two loaves of bread already risen, and rolled, what am I to do? MAKE SOMETHING UP (or throw a fit)

No one was home to see or hear my fit so I chose to make          something up, no need to waste a good fit!

I had made roast the night before so I gave this a shot and it turned out edible.  I'm not saying it's the best recipe I've ever made but it really turned out better than expected.  So here we go, I had laid out two loaves of frozen bread earlier in the day and when they rose I rolled them out as above.

Then I took, left over roast cut in small pieces, chopped onion to taste, mushrooms chopped, bell pepper, a small potato thin, thin, thinly sliced, and hot sauce of choice to taste and laid it down the center of my dough.  I then seasoned with salt, pepper, and garlic powder.   Top with cheese of choice.  Cut 1 1/2 inch strips at an angle along each side of your mixture and begin laying them across your mixture to cover.  It will leave some gaps and that is just fine! I baked it at 400 degrees until it was brown...

Here is the end result.  I served it with baked beans and a salad, along with some brown gravy for dipping if my family so chose. (and we are from the south so they chose!)  To make it I used the juice from the roast, with a little salt and pepper, water and flour in a skillet heated to desired thickness.  Apparently, this was a big hit!  Or everyone ate it because they knew I was mad....

**Sarcasm note- this was a catastrophic success!

Texas Brisket

Plan ahead...

This recipe is from one of the most influential women in my life.  She taught me about grace under pressure, and trusting Christ instead of asking Him "WHY".  

Thank you Miss Janelle :) 

Ingredients:

Brisket, brisket rub, tenderizer, liquid smoke

Instructions: Preheat oven to 200 Degrees

Rinse brisket, then with a grilling fork and puncture holes on both sides. 

Be generous with the tenderizer putting it on both sides of your brisket. Place your brisket fat side UP in your pan, and with your brisket rub COVER the fat side.  I mean COVER it up, I cannot even see the meat after I am done with the brisket rub. Pour the liquid smoke on top, cover with foil. Bake at 200 degrees for 12 hours.  


Sarcasm Note today comes from my husband: "this is so good I'd give one of the kids up for adoption to have more!"  

Don't forget the amazing potatoes on the site to accompany...