John Wayne Casserole

Posted on 27 March 2024 by patty

Prep your tools. Spray a 9×13 baking dish with oil. Preheat the oven to 325°F.
Saute the veggies. Heat the oil in a large skillet, add chopped onion and chopped bell pepper and saute for about 5 minutes to soften.
Add ground beef to the skillet. On medium-high heat cook the beef until the ground beef is fully cooked. Add 3/4 water and taco seasoning to the skillet, along with the RoTel tomatoes. Bring to a boil, then lower the heat and simmer until it thickens. This will take about 10 minutes.
Make the biscuit layer. Combine Bisquick mix with water and make the dough. Spread the dough over the baking dish and press to the bottom.
Spread the ground beef mixture over the dough layer. Add the layer of sliced tomatoes and green chili peppers.
Make the sour cream layer. In a separate bowl mix mayonnaise with sour cream and a half mozzarella cheese. Spread that mixture over the tomato/chili layer.
Top with cheese. Sprinkle with cheddar and remaining mozzarella cheese.
Bake. Bake the casserole for 35-40 minutes in the preheated oven.

Chicken Francese

Posted on 23 March 2024 by patty

Pound chicken cutlets to about 1/4″ thin. Season with salt, pepper, garlic powder on both sides.
Place the flour in a shallow plate and beat the eggs in a medium bowl. Dredge each chicken cutlet in flour and then in egg.
Heat olive oil in a skillet over medium-high heat. Cook chicken for about 3-4 minutes per side until cooked through. Use a meat thermometer to measure that the internal temperature has reached 165F. Transfer to a plate and cover with aluminum foil.
Add butter to the skillet, minced garlic and 2 Tbsp of the gluten-free flour. Mix well. Add chicken stock, white wine, and lemon juice to the skillet. Bring to a boil and cook for a minute.
Transfer the chicken to a serving platter and pour the sauce over the chicken. Place lemons on top of chicken cutlets and sprinkle with fresh chopped parsley. Serve warm.

Note 1: If you want to omit the wine, you can substitute it with chicken stock.

Posted on 27 March 2022 by patty

YIELD 4 mini loaves

5 to 6 medium (7″ to 7-7/8″ long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
2/3 cup (76g) butter, unsalted or salted, melted
1 teaspoon baking soda (not baking powder)
1 pinch salt
1 1/2 cup (150g) sugar
2 large egg, beaten
2 teaspoon vanilla extract
3 cups (205g) all-purpose flour

Preheat the oven to 350°F (175°C), and butter a 4 x 8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. I started to check at about 40 min baking time. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked..
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.) Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.