And The winner is of the 12" Stir Fry Wok from @circulon.....

We had many entries for the giveaway with Circulon is giving away One 12"Stir Fry Wok to one of  my readers and the lucky readers is........ please contact me at Mrs Mix It at gmail dot com all one word.

 Thomas M said he would make Stir Fry with it maybe he will make my Italian Style Stir Fry.

Enjoy Thomas and ley me know how you like it?

Sheila Fretz-

 

#GlutenFree Italian Style Stir Fry + a #giveaway with @Circulon

As you know I am having a giveaway with @circulon for a 12" stir fry wok in honor of my websites 2nd anniversary. I asked for a comment on what you would make if you won this pan and the majority of you said that you would make a stir fry so because of this I am sharing my Italian style stir fry recipe with you.

Italian Stir Fry ingredients
3 Tablespoons olive oil
2 large Chicken breast or 6 Chicken tenders chopped up.
2 cloves of garlic
salt and pepper
2 cups raw Spinach
2 cups baby zucchini sliced in half and cut ends off.
2 cups Mushrooms Quartered and stemmed
2 Cups Marinated artichokes
Tamari sauce

My basic rice recipe
2 cups Rice
4cups water

Take rice and place in a pot cover with water bring to a boil then cover and place in low and slow for about 20 minutes.


Start Rice (recipe above)

Next prepare Chicken and all vegetables Clean Spinach, baby zucchini sliced in half and cut ends off and stem and quarter mushrooms plus drain artichokes.

Heat up oil in Wok.

Next cook Chicken and season with Salt and Pepper and Garlic

Add in Baby zucchini

then cover with a lid and steam for about 7 minutes.

Next add your mushrooms. and stir until golden about 3 to 5 minutes.

Then add Marinated Artichokes

Next add spinach and toss quickly.

Serve on a Bed of Rice with Tamari sauce (optional).

Don't forget to enter my giveaway with @Circulon

Enjoy,

Sheila Fretz

#GlutenFree Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts. #SundaySupper

So this #SundaySupper we are celebrating back to school and my Miss J happens  to love this dish. So in honor of Miss J starting school on Tuesday I thought this would be the perfect dish to serve. It's quick, (less then 20 minutes including the mashed potatoes) and easy and it looks fancy but it's not! The other night I was at the grocery store and I noticed the organic lamb chops were on sale so I quickly grabbed a couple and brought them home for dinner. I love Lamb chops however they are a huge treat in our house because they cost so much!

So I quickly seasoned them with salt and pepper.

Then I pulled out my frying pan and decided to sear them with some marinated artichoke hearts. They were simply divine.

Ingredients
8 lamb chops
1 cup of Marinated Artichoke hearts
Salt and pepper to taste.
2 Tablespoon Olive Oil
Mashed Potatoes

 Cut Lamb chops apart then season with salt and pepper. Heat a frying pan with oil add chops and Artichoke hearts.

 Turn when golden brown these cook quick so only a minute or two depending how you like them cooked.

Serve on a bed of Mashed Potatoes

Plus I still have my #giveaway going on don't forget to enter to win a 12" Stir Fry wok w/ @Circulon

Just take a look at our awesome line up of recipes coming this Sunday.

• Greek Dogs by Supper For a Steal
• Pasta with Sausage and Broccoli by Bobbi’s Kozy Kitchen
• Grilled Chicken Caesar Salad by Magnolia Days
• Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table 
• Zucchini, Corn and Bacon Crepes by Vintage Kitchen
• Oregon Shrimp Quesadillas by Pescetarian Journal 
• Korean omelet rice by Crispy Bits & Burnt Ends
• Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking
• Gluten Free Pepper Steak with Rice by  No One Likes Crumbley Cookies
• Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
• BLT Soup by Meal Planning Magic
• Korean Pan-Fried Fish by Kimchi Mom
• Stove top mac ‘n cheese by Gotta Get Baked
• Deconstructed Enchiladas by In the Kitchen with KP
• Croque Monsieurs  by Juanita’s Cocina
• Summer Squash and Mushroom Quesadillas by Chocolate Moosey
• Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter 
• Pasta with Creamy Kale Pesto by Webicurean 
• Baked Spanish Tortilla by Happy Baking Days
• Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
• Chicken Pasta with Spinach and Beans by The Lemon Bowl
• Tomato Pie by My Catholic Kitchen
• Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
• Tomatillo Chicken Stew by Small Wallet, Big Appetite
• Pollo a la Crema by La Cocina de Leslie
• Baked Tilapia Fish Tacos by Home Cooking Memories
• Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
• Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
• Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
• Ricotta – Tofu Tomato Toasts by Yummy Smells
• One Pot Spicy Asian Chicken and Rice by Hezzi D
• Turkey Italian Brown Rice Casserole by Momma’s Meals
• Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
• Kung Pao Shrimp by Mangoes and Chutney
• Cashew Chicken Stir-fry by Diabetic Foodie
• Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
• Roasted Butternut Lo Mein by The Meltaways
• Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
• Jerk Chicken Chili by Mrs. Mama Hen
• Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
• Steamed Tofu Serve with Fried Mix Vegetables by My Trials in the Kitchen
• Pasta with sausage and cherry tomatoes by Tora’s Real Food
• Chicken Ravioli with Peas and Bacon by Daddy Knows Less
• Chorizo Tomato Pasta with a Creamy Sauce by Avocado Pesto
• Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
• Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
• Speedy ‘n Spicy Shrimp Pasta. Will be dinner this Friday by The Weekend Gourmet
• End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
• Teriyaki Tuna Bowl by Family Foodie
• Weeknight Stir Fry by From Fast Food to Fresh Food
• Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
• Taco Bake by Daily Dish Recipes
• Fried Rice and Black Beans by Mama’s Blissful Bites
• Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
• Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
• Pasta Primavera by Midlife Road Trip
• Tots Your Tots Will Love by The Hand that Rocks the Ladle

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!

We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Enjoy,

Sheila Fretz

Brett The Neighbor's Pasta #GlutenFree + a #giveaway w/@circulon

So as you know I have a giveaway going on with Circulon,  for a 12"  Non Stick Stir Fry Pan from Circulon Today I wanted to show you a recipe that if you win, you too could make inthis fabulous 12" Non Stick Stir Fry Wok. I know you  will want to make this fabulous pasta recipe that Brett the neighbor inspired me to make. The other night he posted a picture of his dinner on his Facebook and he said it was bacon eggs and pasta. So I quickly asked him for the recipe and then of course I had to make it my own but at the same time  differently so I quickly got to work..

Brett The Neighbor's Pasta Ingredients

1 Bag of gluten free pasta  I used Spaghetti noodles fully cooked.

5 pieces of bacon

1/2 of a large onion chopped

2 cups frozen peas

2 cups of grated Parmesan cheese

3 eggs

1/2 cup milk

salt and pepper to taste

Boil Water, while boiling start chopping bacon.

Start cooking bacon after it is chopped. When fully cooked remove bacon and leave grease in pan.

Next Chop onions finely

Add to bacon grease with a frozen peas. cook for about 10 to 12 minutes.

In a separate bowl add  eggs milk and half the cheese. whisk together

Add cooked pasta and stir .

Next add cheese milk and egg mixture and stir until creamy .

Add last bit of cheese stir and add salt and pepper to taste.

Lastly adding Bacon stir together and serve warm.

Enjoy and don't forget to enter our giveaway  with Circulon.

And The Winner is of 2 Personal Sized Pound Cakes....

The Cake Crate Company  

....And The Winner is

The Cake Crates is giving away two personal sized pound cakes  to one of  my readers and the lucky readers is........ please contact me both at Mrs Mix It at gmail dot com all one word.

Heather Figura King didn't tell us how she would use it  however If I were her I  would make Strawberry Shortcake with this fabulous product for my non gluten free friends.

#GlutenFree Italian Style Baby Back Ribs #SundaySupper

Some of you might not know me, my name is Sheila Fretz and  I am new to the Sunday Supper Group. I focus on Gluten Free recipes that are simple and super easy but not super fancy.  This Sunday Supper, we will be cooking with the Schlossadler Family of Wine and look forward to breaking bread with you!   We are honored to be sharing a selection of fruity and dry wines from The Wine Club by Schlossadler Wines. 

I love a good Sunday Supper with me and my family, every Sunday when I was growing up we had to be home for Sunday night Dinner. No matter where we were my Mother took no exceptions to the rule. So when I was given this beautiful bottle of wine;  I immediately thought of our fabulous Sunday Suppers with the wine a flowing. So as soon as I opened this fragrant bottle of Pinot Noir; I knew I must make something new with it because my philosophy is if it taste fabulous your food will too. So I immediately poured a glass of wine for myself and looked in my freezer to see what I could make.and this is what I came up with.

Serves 2 to 3 (recipe may be doubled by doubling meat proportions.)

Italian Style Baby Back Ribs
1 Half Rack of Baby Back Ribs
2 teaspoons salt
2 teaspoons pepper
2 teaspoons basil
2 teaspoons Thyme
2 teaspoons Sage
2 teaspoons garlic powder
1 jar of your favorite marinara sauce
1 16 oz can of Stewed tomatoes
2 cups of Santa Barbara Pinot Noir
2 Tablespoons Olive Oil
1 Bag of Gluten Free Pasta

In a large Skillet heat up Olive Oil.On Stove and preheat oven to 300 degrees. Season meat on both sides with salt, pepper, garlic powder, basil, thyme and sage. 

Brown all sides of ribs

Add 2 cups of wine almost a half of a bottle you will have lots of steam.

Once steam vanishes and wine is boiling  pour stewed tomatoes on meat,

then marinara and place in oven for 3 hours.

Cover and place in oven for 3 hours.

About 15 minutes before you serve make gluten free pasta according to directions and serve with extra sauce.

Tip I always cook my gluten free pasta in half beef broth half water. Gives it more flavor.




Enjoy this fabulous Sunday Supper hope to see you again soon and don't forget to enter my giveaway with The Cake Crate in honor of my 2nd
Blogaversary.

Make sure you check out the blogs of the other #SundaySupper participants!  

The talented group of Sunday Supper Bloggers have developed fabulous recipes and can’t wait to share these wines with you:

1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen
2. 2010  Ernst Holler, Blaufrankisch, Burgenland
3. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough

We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.

• A Midsummer’s Picnic w/ Wine by GirliChef
• Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
• Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
• Wine & Dine with Schlossadler International Wine Club by Wine Everyday
• Elegant Pot Roast by Daily Dish Recipes
• Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
• Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
• Pork Piccatta by Family Foodie
• Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food

But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:

• Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
• Red, White and Cordon Bleu by Cindy’s Recipes and Writings
• Peppercorn Steak by Doggie At The Dinner Table
• Chicken Florentine by There and Back
• Penne Rigate with a White Ragu Sauce by Momma’s Meals
• Moules a la Provencale by The Girl in the Little Red Kitchen 
• Delicious BBQ Ribs by Pippi’s in the Kitchen Again
• Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
• Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
• Roasted Sausages and Grapes by Comfy Cuisine
• Rice with White wine and black olives by Basic N Delicious
• Beef Stroganoff  by From Fast Food to Fresh Food
• Strawberry-Pink Champagne Sorbet by  The Messy Baker Blog
• Italian Style Baby Back Ribs by Cooking Underwriter 

• Muscat and Raspberry Cake by Happy Baking Days 
• Pretty in Pink Champagne Macarons  by Crispy Bits & Burnt Ends
• Late Harvest Citrus Cake by Vintage Kitchen Note

Wine Pairings by  ENOFYLZ

Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.   Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

We have a special discount for all participants:  Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.

Next Shipment is October 2012 ~ Halloween Day  Ghostly Whites, Haunted Red for all friendly spirits everywhere.

Follow Schlossadler Wines:

Twitter @schlossiwines 

Facebook Schlossadler International wines 

Website: www.schlossadler.com

Curry! Curry! Get Your Chicken Curry Salad and it's #GlutenFree

Gluten Free Chicken Curry Salad

It is so hot here in Los Angeles and I am writing this recipe in 104 degree heat. As you know it's my 2nd Blog Anniversary and I wanted to share one of my original recipes that brings back memories. This is one of my favorite summer recipes, I remember as a kid my mother made a similar recipe but mine is a little different. The best part of it is you are not required to cook the chicken. I bought a rotisserie chicken from Costco and shredded the chicken from that. The night I made it, my hubby was not that into me adding the golden raisins. So I left them out, however it’s optional, but very yummy with or without.

Serves 4-6 people depending on portions

Ingredients:

2 cups Shredded Chicken

2 Granny Smith apples chopped and pealed

1 Bunch of Grapes 30-35 grapes

½ cup Best Foods Mayonnaise Best food on the West Coast Hellman's in the East Coast

2 Tablespoons Curry Powder

1 Tablespoon Brown Mustard

1 cup golden raisins (optional)

1 head of lettuce

Garnish with Fresh Fruit

Combine all ingredients in bowl stir well and refrigerate for 1 hour Serve with fresh melon on a lettuce leaf.

 

Tip of the Day : You can always get a cooked Rotisserie Chicken or Precooked Chicken at the

market to save you time

 

Enjoy and Bon Appetite!

 

Sheila Fretz

A # GlutenFree Breakfast at Disneyland but where?

Are you ever looking for a nice quiet place to have a fabulous breakfast while at the Disneyland Resorts? Well I have the perfect place just for you and it's one of my favorites. Most people think of this place as a great place to grab a Steak or nice dinner at Disneyland. However it's a breakfast place too. I love Steakhouse 55 because they cater to those with food allergies, not that any other restaurant at Disneyland resorts doesn't, the Steak house 55 it's the little touches that they do. Like the Chef coming out to meet you and discuss your allergies.

My daughter Miss J is allergic to wheat so we decided on  a hot chocolate to start and boy that was some hot chocolate.

Then for breakfast she had a scrambled eggs with some fresh fruit. However, she had a couple other Gluten Free options one being waffles and the other pancakes but she was in the egg mood.

They even had gluten free toast it was a sourdough potato bread I was so impressed.

My husband had this fabulous omelet

Then as we were about to finish we all received a bowl of fruit for desert not that we were not full enough.

Breakfast was fun and we had a nice time in the park afterward. See you next time  and enjoy your next breakfast at the Disneyland Resort.

Sheila Fretz-