Gluten Free Beef Stew

Pastor Byron's Gluten Free Beef Stew

Ingredients

• 4lbs - Beef Stew (Sam's Club has the best)
• 1 1/2 Cups - Bob's Red Mill Gluten Free 1 to 1 Baking Flour
• 1/2 Tbs - Black pepper
• 3 Tbs - Olive oil
• 3 Tbs - Tiger Seasoning
• 1 Tbs - Penzeys Spices Forward! Seasoning
• 4 Tsp - Gluten Free Beef Base (We use Tones from Sam's)
• 1 Pkg Gluten Free Brown Gravy Mix (We use McCormicks)
• 2 Cup - Water
• 5 Garlic cloves chopped
• 2 Celery stalks chopped
• 2  4oz cans of sliced mushrooms (We buy them at Sam's)
• 5 Large potatoes chopped
• 5 Large carrots chopped
• 1 Large onion chopped
• 1 Can - Peas Lesaur early party
• 2 Cups - chicken broth (we make it with Gluten Free Tones Chicken Base)

Directions

Pour olive oil in heavy skillet on top of stove, turn on medium/high heat. Pour flour, Tiger Seasoning, Forward! Seasoning, and black pepper into large bowl, add beef stew a little at a time and coat evenly. Add beef stew to skillet in batches and brown on all sides. Do this until all beef is browned. 

Add all the beef stew to pressure cooker pot.
In same hot skillet you browned the beef stew in, add the beef base, brown gravy mix, water, and the 2 cups of the water, bring to boil stirring constantly until everything is dissolved and you have a nice soup. Pour on top of the meat in the pressure cooker pot, seal lid and cook beef stew for 30-minutes.

While the beef stew is cooking chop up all of your remaining ingredients and when the beef is finished add all along with 2-cups of chicken broth to the pressure cooker pot on top of beef stew, seal and cook another hour. Release steam, check to make sure vegetables are tender, if so, go ahead and serve. If vegetables are still firm, cook for another 30-minutes, release steam and serve.

Crusted Tilapia & Sprouts Over Grits

Pastor Byron's Crusted Tilapia & Sprouts over grits:

Ingredients:
4 - Tbs. Olive Oil
5 - fresh garlic cloves, chopped
1 - large Vidalia or sweet onion, sliced
1 - large green bell pepper, sliced
10 - Brussels sprouts, sliced
1 - Tsp. salt
1 - Tsp. curry powder
2 - Tbs. Old Bay Seasoning
1 - Sleeve Ritz crackers, crushed
6 - Pcs boneless Tilapia, chopped into cubes

Directions: 
Add olive oil to large non-stick skillet, heat on med heat. Add garlic cloves to skillet and cook while chopping up the other vegetables. Add the remaining vegetables to skillet, add salt and curry power, and saute on medium heat. Place lid on skillet and allow vegetables to continue cooking while preparing the fish.

Add the chopped fish to a large mixing bowl and then add the Old Bay Seasoning and crushed Ritz crackers, mix thoroughly together coating the fish well. Remove lid from skillet and push vegetables to the sides of the skillet making an opening in the middle. Add all of the fish to the skillet and replace lid. Allow to cook for 10 to 15 minutes, use a spatula to turn fish to get all sides cooked. Place lid back on and allow to cook for another 10 minutes or until fish if thoroughly cooked through. It should start flaking when it is ready.

Serve on a plate over cheesy grits (preferred) or rice, or add to burrito shells for fish tacos.
For a great cheesy grits recipe (the one that I use) go to this link: http://www.idratherbeachef.com/best-creamy-grits-cheese/

Enchilasagna (Mexican Lasagna)

Pastor Byron's Enchilasagna

Ingredients:

• 3-lb ground beef
• 2- 1 oz. pkg Taco Bell taco seasoning mix
• 1-tsp salt
• 1-tsp pepper
• 1 - 16 oz. shredded cheddar cheese
• 1 - 8 oz. shredded mozzarella
• 1- 16 oz. can tomato sauce
• 1- 10 oz. can red enchilada sauce
• 1- 5 oz. water
• 18 - small corn tortillas

Directions:
In a large skillet, brown ground beef adding the salt and pepper. Drain grease from ground beef and leave ground beef in skillet. Add 1-pkg of the taco seasoning mix to the ground beef and stir it in well. In a mixing bowl stir in the tomato sauce, enchilada sauce, water, and the other pkg. of taco seasoning mix. Pour half of the mix into the ground beef and stir well. Add 1/4 of the cheddar cheese and let melt in.

In a 10 x 14 pan or casserole dish, pour in enough of the sauce mix just to cover the bottom of the pan. Put down a layer of the tortillas (6 of them). Spoon half of the ground beef mixture over the top of the tortillas and then add a layer of cheddar cheese. Put down another layer of the tortillas (6 of them) and add the rest of the ground beef mixture and a layer of the cheddar cheese. Add the remaining 6 tortilla shells on top. Pour the rest of the sauce over the top and the remaining cheddar and all of the mozzarella cheese.

Place in 350 degree oven and bake for 40 minutes. After 40 minutes, turn oven on broil and lightly brown the top of the cheese. Remove from oven and let stand for 10 minutes and then serve.

Loui's Style Spaghetti Sauce

Pastor Byron's Loui's Style Spaghetti Sauce

Ingredients:

• 1 Tbs olive oil
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 Tsp rosemary
• 1 Tbs Italian seasoning
• 1/4 Tsp. of sage
• 3 pounds ground round beef crumbled finely
• 1 pound of sausage
• 1 Tbs basil
• 2 Tbs garlic salt
• 2 Tbs oregano
• 1 Tsp black pepper
• 4 dashes Tabasco sauce
• 1 Tsp Cayenne Pepper
• 1/2 Tsp Red Pepper flakes
• 1 (12-ounce) or 2 (6 oz.) can tomato paste
• 2 (15 oz.) tomato sauce
• 1 (15 oz.) can water
• 1 can cream of mushroom soup
• 1 jar (14 oz.) Mama Mary's Pizza sauce (optional)
• 3/4 cup of Parmesan cheese

Directions:
In large cooking pot, heat olive oil, and saute' the garlic, and onions. Add the ground beef, sausage, rosemary, Italian seasoning and sage and brown the meat until thoroughly cooked through. Make sure to finely chop up or crumble the meat. Stir in all remaining ingredients, place lid on cooking pot and simmer on low heat for at least an hour, more if possible. Stir occasionally to make sure it doesn't stick to bottom of pot..

Pastor Byron's Ham Bone Soup

Byron’s Ham Bone Soup

Ingredients:

• 1- Large leftover ham bone with some ham still hanging on it

• 6 - Chicken Bouillon cubes

• 1 - large chopped onion

• 1 - Tbs minced garlic

• 1 - chopped green pepper

• 2 - tsp of Bavarian seasoning

• 1 - small bag of baby carrots

• 6-8 - quarts of water

• 1 - can tomato paste

• 1 - can pinto beans

• 1 - can Rotel

• 1  - 8 oz. package of barley, lentils, and split peas grains

• 1 - tbs Worcestershire sauce

• 1  - 4oz. pkg of Nissin chow Mein teriyaki beef flavor noodles

• ½ - Tbs of Tiger Seasoning

• 1 - tsp of black pepper

Directions:

In a large stock pot add the ham, bouillon cubes, onion, green pepper, minced garlic, Bavarian seasoning, and carrots. Pour in water until it reaches just over the top of the Ham bone. Boil on stove for 3 hours.

Remove the bone from the pot pulling off any ham that is still on bone and leaving in pot. Add all other ingredients to pot bring to boil then cook on low to medium heat for 2 hours. 

Pastor Byron's Mexican Roast

Byron's Mexican Roast

Ingredients

• 3 to 5 lb Cooked pork shoulder roast shredded
• 1 – onion chopped
• ½ - green pepper chopped
• 1 – can rotel
• 1 – tsp cayenne pepper
• ¼ - cup siracha sauce
• 1 – tbs minced garlic
• 1 – juice from one orange
• 1 – jalepeno pepper chopped
• ¼ - cup salsa verde
• 1 – tsp smoked paprika
• 1 – tsp ground cumin
• 1 – tsp oregano

Directions:

Start by pan frying the shredded pork to give it a crusty texture, add the onions and green peppers while frying. When pork is hot through and through and onions and peppers are soft, pour all into the crockpot. Add all of the other ingredients, cook covered on high heat for 4-hours. Serve on burrito shells or over rice.

Pastor Byron's Taco Bake

 


Pastor Byron's Taco Bake

Ingredients

• 1 - lb ground beef
• 1 - lb sausage
• 1 - 15 oz Jar Salsa
• 2 - cups pinto beans
• 1 - pkg Taco Bell Taco Powder Mix
• 1 - cup rice
• 2 - tbs Habanero sauce
• 1 - Pkg of Old El Paso Bold Nacho Cheese Taco Shells (broken in pieces)
• 3 - cups shredded Mozzarella/Monterrey/Cheddar cheese
• 15-20 - Tortilla chips

Directions

Brown ground beef and sausage in large non-stick skillet (do not drain unless there is an excessive amount of grease). Sprinkle the taco seasoning mix on top of meat mixture and stir in thoroughly. Add the salsa, beans, rice, and habanero sauce to mixture and cook in skillet until all is mixed well and heated throughout.

Evenly layer the broken taco shell pieces into the bottom of a large casserole or baking dish. Add the contents from the skillet to the dish spreading it evenly. Spread the shredded cheeses over the top of entire dish. Wedge the tortilla chips into the sides of the pan all the way around pan.

Bake in a 350 degree oven for 20 minutes then turn on broil and brown the top of the cheese slightly. Let sit 5-10 minutes before serving. Top with choice of toppings such as sour cream or salsa.

Pastor Byron's Mexican Stoup

Pastor Byron's Mexican Stoup

Ingredients

• 3 - Cups leftover pork roast (shredded)
• 1 - Large Onion (chopped)
• 2 - Cups Pinto Beans
• 1 - Can Hunts Diced Tomatoes (14.5 oz)
• 1 - Can Ro-Tel Tomatoes and Green Chilies (10 oz.)
• 1 - Jar of Salsa (15 oz)
• 3 - 5.5 Oz. cans of V8 Juice
• 1 - Pint of water
• 2 - Tbs of Habanero sauce
• Salt to taste

Toppings

• Shredded Monterrey Jack Cheese
• Sour Cream

Directions

Add leftover pork roast and chopped onion to a large cooking pot and cook on medium to high heat until onions become soft. Add all other ingredients, bring to a boil for approximately 2 minutes. Turn heat down to low and let slowly cook or simmer for 3 hours.

Serve in bowls, add your favorite toppings (Monterrey Jack Cheese and Sour Cream' are excellent toppings).

Pastor Byron's Crab Casserole

Pastor Byron's Crab Casserole

Ingredients

• 4 - 5 cups imitation crab meat
• 1 cup Mayonnaise
• 1 cup Sour Crème
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 small can evaporated milk
• 1/2 pan of crumbled cornbread
• 1 tbs Old Bay Seasoning
• 1 tsp Cayenne Powder
• 1/2 cup grated parmesan cheese
• 1/2 cup grated mozzarella cheese

Topping

• 1/2 cup grated parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1 stick of melted butter
• 1 sleeve Ritz crackers crushed

Directions
Combine all ingredients except topping ingredients into a large mixing bowl and mix thoroughly.
Pour mixture into a 9x13 casserole dish and spread out evenly. Spread the parmesan and mozzarella cheese across top. Mix the crushed Ritz crackers and melted butter together in a bowl and pour over top of mixture, spreading evenly. Place in a pre-heated 350 degree oven and bake for 30-minutes. After 30-minutes turn oven to broil and brown top of casserole. Remove from oven and serve.

Hearty Chicken and Rice Soup

Hearty Chicken and Rice Soup

Pastor Byron

5 1/2 cups chicken broth

1 cup rice

1/2 large onion, diced

1/2 teaspoon of minced garlic (or 1 clove of garlic, minced)

3 strips of bacon (or use the equivalent in Real Bacon Bits, will need to add 2 tbs bacon grease if using this option)

2 Tablespoon butter

1/2 cup all-purpose flour

2 cups heavy whipping cream (or half and half)

2 cups cubed, cooked chicken

1/2 teaspoon sage

1/2 teaspoon thyme

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

This recipe requires two pots. In the first (and smaller) pot, heat the broth and the rice. Bring to a gentle simmer and ignore until needed. While the rice continues to simmer, cook 3 slices of bacon over medium low heat. When the bacon is done remove it from the pan, crumble it, and set aside. <--as an alternative you can use Real Bacon Bits instead of cooking bacon, however, you will need to add 2 tbs of bacon grease to the butter in the next step --> Reduce the heat to low and add the butter to the pan. As soon as the butter has melted add the onion and cook until soft, then add the garlic. There will be brown bits on the bottom of the pan which will add lots of flavor. Add the flour and whisk until it all comes together into a paste. It’s not going to be perfectly smooth due to the onions, just make sure that it has been stirred until no more white flour shows. Very slowly stir in the heavy whipping cream (or half and half); keep stirring and adding milk after the previous splash has been incorporated into your mix. Once both cups of the half and half have been added, your mixture should look and feel like a very thick soup. Slowly add the chicken broth and rice to your soup. Don’t add it all at once, pour some, stir some, just like when you added the half and half. Once all of the broth has been added, turn the heat up to medium low and add the chicken, bacon crumbles, sage, thyme, salt, and pepper. Heat through and serve.

Beefy Cabbage Rolls

Byron's Beefy Cabbage Rolls 

By: Pastor Byron

Ingredients for Beef stuffing

2 pounds ground beef

1/2 of a large onion, chopped

1/2 sleeve saltine crackers, crushed

1/2 can of Rotel

1 Tablespoon of Montreal Steak Seasoning

1 Tablespoon of Worcestershire sauce

3/4 teaspoon garlic salt

Ingredients for Cabbage

1 large head of cabbage

1  Tablespoon Italian Seasoning (divided in half)

1 teaspoon Garlic Salt (divided in half)

1 Tablespoon of Sesame oil (optional)

1 large can tomato sauce

Directions
Thoroughly mix with hands, all of the ingredients for the Beef stuffing in a large bowl, just like you would a meatloaf. Set aside until cabbage leaves are ready.

Wash outside of cabbage and pull off any bad leaves, cut off hard stem. Place cabbage head into a large pot of boiling water, just long enough for the outside leaves to get tender enough to pull away from head without breaking. Pull off 8 large leaves and drain the water from them on paper towels.

Sprinkle one half of the Italian seasoning and one half of the garlic salt on the inside of each cabbage leaf. Divide the beef stuffing in 8 parts and place a part in each cabbage leaf. Roll the cabbage leaf around the beef stuffing, folding the ends underneath to form the roll. Place the cabbage rolls in a 9 x 13 pan. Drizzle the top of each cabbage roll with the Sesame oil, pour the entire can of tomato sauce over the top and then sprinkle the remaining Italian seasoning and Garlic salt on top. Place in a 350 degree oven and bake for one hour. Serve immediately, you can also pour the sauce from the bottom of the pan over the top of each individual roll.

Chicken/Turkey Salad

Byron's Chicken/Turkey Salad
By: Pastor Byron

3 cups chicken or turkey, cooked and chopped into small bites
1 cup mayonnaise
1/2 teaspoon lemon juice
2 pinches salt
1 pinch pepper
1/2 teaspoon sugar
2 heaping tablespoons sweet pickle relish

Thoroughly mix all ingredients and store in the refrigerator.

Reuben Sandwich

Reuben Sandwich
by: Byron Chesney

2- Slices of Rye Bread

2- Slices of Swiss cheese

4- Slices of Corned Beef

2- tsp. of Russian Dressing (can substitute with Thousand Island but the Russian is better)

4- Tbs. of Sauerkraut (drain) (the best is Flanagan's Barrel Cured Krrrrisp Kraut, Bavarian style, find it in the cold section at the grocery store.)

2- Tbs. of butter

Steps:
Heat the sauerkraut and corned beef in the microwave for about a minute or until good and warm. Spread 1-tsp of the Russian dressing on one slice of the Rye bread. Add a piece of Swiss cheese. Add the Corned Beef. Add the Sauerkraut. Add the other piece of Swiss cheese. Spread the other tsp. of Russian dressing on the last piece of Rye bread and place it on the sandwich. Grill the sandwich on both sides (like you do a grilled cheese sandwich) over low heat using 1 Tbs. of butter for each side of the bread. Grill until golden brown and the cheese is thoroughly melted.