Sometimes you just need to try something new. If you’ve had enough of the same old, same old and want something different to serve your guests or just for a family night out at home, this dinner menu also has some variety and a few unique ingredients. For this evening menu, prepare the starter of your choice, and for the accompaniments, add your favorite vegetables or a fresh salad. Use tapioca flour, naturally gluten-free, to make light and airy muffins. For a seasonal dessert, s’mores cake is a fun take on everyone’s favorite campfire treat.
Use frozen cooked shrimp and this dish will be ready in minutes.
1 cup quick-cooking oatmeal
1 ½ lb. medium shrimp, cooked (and thawed, if frozen)
2 cups grated sharp cheddar cheese
5-6 slices of bacon, cooked and chopped
Kosher salt and freshly ground black pepper to taste
In a large saucepan, bring the cream, water, butter and salt to a boil. Lower the heat and stir in the oatmeal. Cook over low heat, whisking often, for 7 to 10 minutes until smooth. Pour the lemon juice over the shrimp and add to the pot. Stir in the garlic, cheese, onion powder and pepper to taste. Cook, at least 2-3 minutes, until the shrimp are cooked through and heated through. Garnish with chopped bacon and fresh parsley.
If you don’t want to do this in a slow cooker, sear the roast on all sides, then place it in a roasting pan, cover with foil and roast for a few hours at 325-350 degrees.
1 C. large black pepper
1-2 garlic cloves, chopped
1 can (6 oz) tomato paste
Coat bottom of slow cooker with canola oil. Place the roast and onions in the pot; sprinkle evenly with salt, pepper, thyme and minced garlic. In a bowl, whisk together tomato paste, beef broth and red wine; pour over the chuck roast. Cover and cook over low heat for eight hours.
There are different variations of this gluten-free bread, and this recipe uses two types of cheese for added flavor.
½ cup grated Parmesan
½ cup grated cheddar cheese
In a bowl, combine the flour, egg, oil, milk and salt. Use a hand blender to blend until smooth. Add the cheeses and mix. Pour batter into a well greased 12 muffin pan. Bake for 20 minutes at 400 degrees for 20 minutes, until tops are lightly golden.
Quick and Easy S’more Cake
This cake is best when eaten the same day it is made.
1 and ¼ c. pure vanilla extract
1 jar (7 oz.) Marshmallow cream
1 cup graham cracker crumbs (about 9 graham crackers)
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add vegetable oil, milk and vanilla extract. On low speed, beat with a hand mixer until combined. Add the egg and beat for 2 minutes. Roll out the dough in a well-greased 9-inch cake pan or use an 8-inch square pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 8-10 minutes. Remove the cake from the mold. While the cake is hot, spread the marshmallow cream on top and sprinkle with crushed graham crackers.