Broccoli salad

Broccoli Salad

I can't take ANY credit at all for this, this is all over the internet, but ya'll wanted me to post a recipe, so I am.  

Here it is

Ingredients 

Broccoli

Cauliflower

Sunflower Seeds

Raisins

Purple Grapes

Purple Onion

Bacon

Dressing

Mayo

Apple Cider Vinegar

Sugar

So I dont measure anything...I did a full head of cauliflower and 3 bunches of broccoli.  About 6 pieces of bacon, a full onion, a half a gar of raisins, a lot of purple grapes about a good bowl full.  

Cut everything SMALL, like SUPER SUPER SMALL, like when you cut the broccoli and it's all cut up, take your knife and run it over the whole thing again making it even smaller.  Same with the cauliflower.  the grapes I cut in half, then cut in quarters.  the bacon chop up into bits, the onion cut as fine as you can.

The dressing you should be able to pour easy and I just used a whisk to combine the vinegar into the mayo and the sugar.  it should taste tangy and sweet and be slightly runny.  Id say for 2 cups of mayo I used 1/4 cup about there of ACV and about 3 tablespoons of sugar. 

That's it, super simple!  Enjoy!  TOO TOO EASY!  All knife work and no hassle.  YUM!

Gluten free corn bread stuffing

Gluten Free Cornbread Stuffing

So I got the idea of using Gluten Free Waffles from another blog I saw where she used 2 full boxes, I thought to myself, well that might just work.  I knew I needed to make a cornbread stuffing because that's what my husband likes, and it's what he's used to.  If I'm going to change his mind about gluten I better come up with a very similar replacement.  I guess I could use GF bread as well, but why not the waffles, just seemed easy, so that's what I chose to use.

Ingredients:

1 Bag of Bob's Red Mill Gluten Free Corn Bread

(milk, eggs, butter) is what you'll need to make the corn bread

I only used HALF the loaf of cornbread.

1 box of Vans Gluten Free Waffles

(If you want a double batch use 2 boxes of waffles and the entire cornbread)

2 Onion

6 stalks of Celery

2 to 3 cups of Chicken Stock (I suggest homemade, see bone broth recipe)

Salt, Pepper, Sage, Rosemary to taste.

Cook the cornbread according to the packaging.  Make substitutions as needed for food intolerance, it calls for milk, eggs, and butter.  I used all 3 like it calls for.  I wasn't going for dairy free or vegan.  

 I toasted the waffles as well.  I then cut up the waffles into cubes and placed into a large mixing bowl

After the cornbread was done and cooled I did the same with it, cut it into cubes.  (this is where it pays to make your breads early in the day, so you can wait out the cool time on the cornbread)

Take about half a stick of butter and melt it in a pan to saute the onion and celery till it's soft, about 10 minutes or so, don't want to overcook it, just till its soft, then add the bone broth to pan and warm it up, but NOT HOT, just warm, so turn the burner down a bit.  This is when you season the broth, I didn't go light on the salt or sage, I would say at least tablespoons of both as well as pepper, the rosemary I did about a teaspoon.  Taste it as it warms up, it should taste how you want your stuffing to taste.  When it's to your liking pour the mixture over the bowl of stuffing and gently make sure everything is coated and very moist.  Once it's all coated, transfer to a large baking dish and throw into a preheated 450 degree oven for 35 minutes,

After 35 minutes, take it out and fluff with a fork .

 Put  it back in the oven for an additional 10 to 15 minutes.  Depending on how moist you like your stuffing.  

And there ya have it, Gluten Free Thanksgiving Day Cornbread Stuffing!