A Butler Pantry

Things to have on hand when preparing food for the Butler Family.

• Olive Oil non-stick spray from Trader Joe’s
• Cheddar Goat Cheese from Trader Joe’s
• Gluten Free Bisquick, sold at most grocery stores.
• Use Spectrum Organic Shortening in place of butter - sold at Whole Foods, Raley's
• Pamela’s Chocolate Cake Mix, sold at Raley’s, Whole Foods, Safeway
• Goat Milk or Rice Milk
• Brown Rice Pasta, sold at Trader Joe’s, Raley’s, Whole Foods, Target

Impossibly Easy Taco Pie (Gluten Free)

A modified Betty Crocker recipe.

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 oz) Old El Paso® taco seasoning mix (Please read and confirm that it is nut free and milk free)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 eggs
1 cup Goat Milk or Rice Milk
1/2 cup Bisquick® Gluten Free mix
3/4 cup shredded Goat Cheddar cheese (3 oz)
3/4 cup chopped tomato
1 1/2 cups shredded lettuce, if desired
Salsa, if desired

1. Heat oven to 400°F. Spray (olive spray oil from Trader Joe’s) 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix. Spoon into pie plate. Top with chiles.
2. In small bowl, stir eggs, milk and Bisquick mix until blended. Pour into pie plate.
3. Bake about 25 minutes. Top with cheese and tomato; bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serve with lettuce, salsa and sour cream.

Southwest Roasted Chicken (Gluten Free)

A modified Betty Crocker Recipe.

1 whole broiler-fryer chicken, 3 pounds
1/4 cup Spectrum Brand Shortening
2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne)
2 garlic cloves, finely chopped

1. Heat oven to 375ºF.
2. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3. Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with shortening mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.

Roasted Pork Chops and Vegetables (Gluten Free)

 

2     teaspoons parsley flakes
1/2     teaspoon dried marjoram leaves
1/2     teaspoon dried thyme leaves
1/2     teaspoon garlic salt
1/4     teaspoon coarse ground pepper
4     pork rib chops, 1/2 inch thick (1 pound)
Olive oil-flavored cooking spray (from Trader Joe’s is safe, the Raley’s brand is safe too)
6     new potatoes, cut into fourths (3 cups)
4     ounces mushrooms, cut in half (1 1/2 cups)
1     medium green bell pepper, cut into 1-inch pieces
1     medium onion, cut into thin wedges
1     medium tomato, cut into 8 wedges

1. Heat oven to 425ºF. Spray jelly roll pan (Spray from Trader Joe’s is safe), 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.
2. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
3. Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.

Impossibly Easy Breakfast Bake (Gluten Free) from Bisquick site

1 package (16 oz) bulk pork sausage (read ingredients to confirm it is gluten and milk free)
1 medium red bell pepper, chopped
1 medium onion, chopped
3 cups frozen hash brown potatoes (Ore Ida Brand are gluten-free)
2 cups shredded GOAT Cheddar cheese (8 oz)
3/4 cup Bisquick® Gluten Free mix
2 cups rice or goat's milk
1/4 teaspoon pepper
6 eggs

1. Heat oven to 400°F. Spray (olive oil spray from Trader Joe’s)13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour over sausage mixture in baking dish.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Impossibly Easy French Apple Pie (Gluten Free)

This is a modified version from the Bisquick Gluten Free website.

Filling
3 cups thinly sliced peeled apples (3 medium)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Bisquick® Gluten Free mix (available at most grocery stores)
1/2 cup granulated sugar
1/2 cup Goat or Rice Milk
2 tablespoons Spectrum Brand Shortening
3 eggs

Streusel
1/3 cup Bisquick® Gluten Free mix
1/4 cup packed brown sugar
3 tablespoons firm SOY FREE Earth Balance

1. Heat oven to 325ºF. Spray 9-inch glass pie plate with cooking spray (olive oil spray from Trader Joe’s). In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients, using fork, until crumbly; sprinkle over filling.
3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.

Chicken and Dumplings (Gluten Free)

This recipe is a modified version from the Bisquick Gluten Free site.

Chicken

2 1/2 cups chicken broth (low sodium and gluten-free)
1 1/2 cups cut-up cooked chicken
1 cup frozen mixed vegetables
1 teaspoon seasoned salt (confirm that the seasoned salt is gluten free – omit if it isn’t)
1/4 teaspoon pepper
1 cup Goat or Rice milk
3 tablespoons cornstarch

Dumplings

3/4 cup Bisquick® Gluten Free mix
1/ 3 cup Goat or Rice milk
2 tablespoons Spectrum Brand Shortening
1 egg
1 tablespoon chopped fresh parsley

1. In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
2. In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
3. Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.