EAT, DRINK & BE MURRAY
Eat & Drink
Eat & Drink
Welcome to Eat, Drink & Be Murray!
|Posted on January 17, 2015 at 8:40 AM||comments ()|
For recipes and up to date gluten-free info, go to
I apologize for any inconvenience.
Quick Dressing 2014
|Posted on November 26, 2014 at 11:25 AM||comments ()|
I know many are cooking for Thanksgiving! I will be posting many recipes, later this week; however, here is a simple Thanksgiving stuffing for those that don't have time to labor over bread(s) from scratch.
1 8x8 pan cornbread (Bob Red Mills (follow Recipe)
5 bread rolls (pamela's) or 2 slices of bread toasted (Udi's)
1 /2 stick butter or 1/4 olive oil
1 cup celery chopped
1/2 onion or whole onion if small, chopped
2 Tablespoons sage (McCormick)
2 teaspoon thyme (McCormick)
1 tsp salt (kosher)
pepper to taste (McCormick)
2 1/2 cups or more of Chicken broth (Pacific-low sodium)
Optional: 1/2 cup carrots, 1/2 cup walnuts** add to onions and celery after softened
Cook cornbread and rolls or bread. Crumble into mixing bowl. Melt butter or oil in skillet. Saute onions and celery til softened.** Add a little of seasonings to celery mixture and rest of seasonings over cornbread. Mix cornbread and then pour celery/onion mixture over cornbread and mix. Taste, add more seasoning just a tad at a time til just right.
Lightly beat eggs and mix in. Add chicken broth a little at a time until moistened to desired consistency.
Pour into buttered baking pan and refrigerate.
Bake at 350 degrees (F) next day 30-minutes or so until bubbly. Pour more broth over if needed as it cooks if it looks dry.
Grandma Mom's Popcorn Balls
|Posted on October 31, 2014 at 11:00 PM||comments ()|
Every Halloween, my Grandma Mom would make these popcorn balls. Though she has passed away, her memory is never far from us on Haloween. I made a batch and they were gone in 24 hours.
(And I may have made two batches, but cooked the syrup too long and they are as hard as a rock! So if you make these, be careful and do not overcook them. I had to make a call in to my aunt and she rescued me for the second, perfectly made batch!)
1 1/2 bags popped popcorn (check ingredients & remove kernels)
1 cup karo syrup
2 cup white sugar
1 Tablespoon butter
2 T vinegar
1/2 Tablespoon vanilla (Adam's or Madagascar)
1 teaspoon baking soda.
Line a cookie sheet with foil and pour popped popcorn on the bottom of the sheet. Combine karo syrup, sugar, butter, vinegar and vnailla in a large pot. Cook until soft ball stage (335F) DO NOT OVERCOOK. It is better to be under than over. Add 1 teaspoon of baking soda & stir quickly. (It will start to bubble) Pour over popcorn and make balls. You may want to use a spoon to stir the syrup & popcorn a bit & then lather your hands with butter. The butter reduces the heat as you make the balls. It will be HOT.
Enjoy! And try to save one for yourself!
|Posted on October 24, 2014 at 6:55 PM||comments ()|
What is fall without pumpkin? What's fall without eating pumpking baked goods! These cookies are wonderful and confession, Mr. Murray and I have used these as our morning breakfast cookie for the last two weeks! For a sweeter tooth, add a powdered sugar icing, but we thought they were perfect without it!
2 cups Gluten-free all-purpose flour
1 1/3 cups rolled oats (Bob Red Mills)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthum gum
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1 teaspoon fine kosher salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup packed dark brown sugar
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract (McCormick
1 (15-ounce) can pumpkin purée
1 1/2 cups powdered sugar, sifted
3 tablespoons water or milk
Heat the oven to 350°F. Line 2 baking sheets with foil paper; set aside.
Whisk the oats, gluten-free flour, baking powder, baking soda, xantham gum, cinnamon, ginger, pumpkin pie spice and salt in a medium bowl; set aside.
In a large mixing bowl, place the butter and sugars and using a paddle attachment beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
Add the egg and vanilla, return the mixer to medium speed, and beat until well combined, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
Using a spoon or table spoon, drop the dough on the baking sheet. With a clean hand smash each cookie, or use a fork, so that it is about a half inch in height. *Store remaining dough in the refrigerator until it's time for the next batch!
Bake for 22-25 minutes, or until the cookies are golden brown.
Cool & Enjoy
Tuscan gluten-free pork chops
|Posted on October 10, 2014 at 9:35 PM||comments ()|
As of today, this is Mr. Murray's favorite dish I've made him. This is SO easy & would be great for entertaining guests!
1/4 cup all-purpose gluten-free flour
1 teaspoon salt (or garlic salt)
1 teaspoon black pepper
4 (1-inch-thick) boneless pork chops
1 tablespoon olive oil
3 to 4 garlic cloves, minced
1/3 cup balsamic vinegar
1/3 cup chicken broth
4 plum tomatoes, diced (or to save time quartered and cook a bit longer*)
2 tablespoons capers
3-5 leaves fresh basil
Combine first 3 ingredients in a shallow dish; coat pork chops in flour mixture.
Cook pork chops in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet.
Add garlic to skillet, and sauté 1 minute. Add vinegar and broth, stirring for about 30 seconds to get the grease chunks to separate. Stir in tomatoes, capers & basil. Cook for 3-5 minutes depending on the size of tomato cut.
Return pork chops to skillet; bring sauce to a boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture. This is even better the next day!
Paired perfectly with garlic mash potatoes & roasted asparagus!
Mini Easy-Breezy Cheesecake
|Posted on September 6, 2014 at 11:35 PM||comments ()|
My brother called the family together to eat an awesome smoked ribs dinner! (gluten-free). I was in charge of dessert, so Mr, Murray requested strawberry cheesecake. I didn't have time to labor over a full one, so made these mini ones. They are quick, bite size bites that will leave your tastee wanting more.
3/4 cup sugar
2 boxes of cream cheese (8 oz. philadelphia)
1 tsp vanilla
Preheat oven to 350 degrees F. Line miniature muffin tins with miniature paper liners.
Crush the smoreables, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a large mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool.
*Before you place them in the oven, sprinkle coffee granules, cinnamon or cocoa for an alternative taste!
Gluten-free Gumbo & Grits
|Posted on August 28, 2014 at 8:00 PM||comments ()|
Mr. Murray loves gumbo. Mr. Murray loves grits. Mr. Murray loves his gluten-free wife. However this wife didn't know how to make gumbo gluten-free. It is so easy! And it turned out great! This is a mild variation.
4 TBSP butter or 1/4 cup-ish oil
1 gluten-free sausage (Jimmy Dean's All Natural)
1/4 cup gluten-free all purpose flour (gf bisquick)
1 large onion (chopped)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
3 celery stalks (chopped)
2 cloves garlic (smashed)
3 cups chicken broth (Pacific)
3 large tomatoes (quartered)
2 cups thinly sliced okra
3 bay leaves
2 tsp Cajun spice (Louisiana)* you can switch this to salt
2 tsp whole black peppercorn (optional)
1 tsp chili powder
1/2 lb raw shrimp
2 cups chicken broth
2 cups milk
1 cup grits
Heat large soup pot over medium-high heat. Add sausage and cook until browned on all sides. With a slotted spoon, transfer sausage onto plate.
Add butter (oil) to grease (equaling about 1/4 a cup). Whisk in flour. Cook over low heat, stirring constantly for 18-20 minutes, or until dark reddish-brown.
Stir in onion, bell peppers, celery stalks & garlic. Saute over medium heat until softened (about 6-8 minutes). Stir in chicken broth, tomatoes, okra & spices. Bring to a boil, reduce heat to low (simmer), covered for 30 minutes.
Meanwhile: the grits!
In a large pot or sauce pan add the chicken broth and milk. Bring to a boil on high heat. Once it is a rolling boil, whisk in grits until well combined. Reduce heat to low and simmer covered for 20 minutes, stirring every 3 -4 minutes. * You may want to add more liquid in after about 10 minutes, depending on your consistency.
Back to the Gumbo:
Add shrimp into gumbo. (you can do this at 25 mintues) Once it has almost fully pinkened, stir in sausage. Cook for 4 more minutes (this is when I tell Mr. Murray, dinner is ready). Remove bay leaves. Serve gumbo over grits. Enjoy!