Gordy's Specials & Recipes

Deluxe Breakfast Bake Recipe

Sat, 19 Nov 2011 06:00:00 GMT

Ingredients

--1 package (6 ounces) onion and garlic salad croutons
--2 cups (8 ounces) shredded cheddar cheese
--1-1/2 cups cubed fully cooked ham
--4 eggs
--2-3/4 cups milk, divided
--3/4 teaspoon ground mustard
--1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
--1 package (26 ounces) frozen shredded hash brown potatoes, thawed
--1/2 teaspoon paprika
--1/4 teaspoon pepper

Directions

--Place croutons in a greased 3-qt.baking dish.
--Sprinkle with cheese and ham.
--In a large bowl, whisk the eggs, 2-1/4 cups milk and mustard; pour over ham and cheese.
--Cover and refrigerate overnight.
--Remove from refrigerator 30 minutes before baking.
--Combine cream of mushroom soup and remaining milk until blended; spread over the casserole.
--Top with hash browns; sprinkle with paprika and pepper.
--Cover and bake at 350° for 30 minutes.
--Uncover; bake 35-40 minutes longer or until edges are browned.
--Let stand for 10 minutes before serving.

www.gordyscountymarket.net

Great Pumpkin Dessert

Tue, 15 Nov 2011 15:14:00 GMT

Servings: 24

Original Recipe Yield 1 - 9x13 inch pan

Ingredients

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Nutritional Information

Amount Per Serving Calories: 192 | Total Fat: 9g | Cholesterol: 42mg

http://allrecipes.com/Recipe/great-pumpkin-dessert/detail.aspx

Tomato and Kielbasa "Shortcake"

Sat, 05 Nov 2011 05:00:00 GMT

yield: Makes 4 (light main course) servings

Active time: 45 min Start to finish: 45 min

Ingredients

For biscuits

1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons cold unsalted butter, cut into pieces
1/2 cup sour cream
1/4 cup plus 3 tablespoons water

For filling

1/2 lb kielbasa (Polish smoked sausage), cut diagonally into 1/2-inch-thick slices
1 lb plum tomatoes, cut into 1/2-inch pieces
1/2 cup chopped onion
1 fresh jalapeño chile, minced
1/3 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice

For topping

2/3 cup sour cream stirred

Make biscuits:
Preheat oven to 425°F.

Sift together flour, cornmeal, baking powder and soda, salt, and sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.

Stir together sour cream and water, then stir into flour mixture with a fork until just combined.

Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Cool biscuits slightly on a rack.

Make filling while biscuits bake:
Brown kielbasa in a large heavy skillet over moderate heat, turning it, and transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from skillet, then cook tomatoes, onion, and jalape‱o, stirring, until tomatoes are softened, 1 to 2 minutes.

Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.

Split warm biscuits and spoon filling and sour cream onto bottom halves. Put tops on biscuits.

Beef Stuffed Squash Recipe

Mon, 10 Oct 2011 17:10:00 GMT

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

3 acorn squash, cut in half lengthwise and seeded
Vegetable oil spray
1 pound ground chuck beef
1 cup (8 ounces) whole kernel corn, frozen or canned (drained)
1/2 cup bread crumbs
1/2 cup tomato sauce
1/4 cup finely chopped celery
1/4 cup finely chopped sweet onion
2 Tablespoons water
1 Tablespoon minced fresh parsley
1 Tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper

Preparation:

Preheat oven to 350 F. Line a shallow baking pan with nonstick foil.

Spray cut sides of acorn squash with vegetable oil. Place cut-side down on prepared pan and bake for 30 minutes.

While the acorn squash is baking, brown the ground beef. Spoon off any excess oil. Stir in corn, bread crumbs, tomato sauce, celery, onion, water, parsley, mustard, Worcestershire sauce, salt, allspice, and pepper with a large fork.

When acorn squash is almost tender, remove from oven and invert so cut-side is up. Divide ground beef mixture evenly amongst the squash, spooning the meat into the cavities.

Bake an additional 30 minutes. Let rest for 5 minutes before serving.

Yield: 6 servings

http://homecooking.about.com/od/beefrecipes/r/blbeef96.htm

Apple Crisp

Mon, 03 Oct 2011 20:18:00 GMT

Ingredients

Filling:

5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:

3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

Directions

Preheat oven to 350 degrees F.

For the Filling:

Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

http://www.foodnetwork.com/recipes/neelys/apple-crisp-recipe/index.html

Chicken Breast Italiano

Sat, 24 Sep 2011 05:00:00 GMT

Ingredients:

3 TBSP butter
½ cup chopped onion
6 Natural Gordon Ray’s Marinated chicken breasts (cut into strips)
2- 8 ounce cans of tomato sauce-
¼ tsp each: oregano, basil, salt, pepper
½ cup heavy whipping cream (liquid)
1 tbsp parsley
½ cup green olives; sliced (optional)
1 cup shredded mozzarella cheese
1 box of vermicelli, angel hair or spaghetti

Directions:

Sautee’ onion in butter and add chicken strips. Simmer till done. In a bowl combine tomato sauce, spices, and whipping cream. Add chicken strips, onion, and parsley. Pour into a 9X13 baking dish, top with mozzarella and sliced olives (optional). Bake at 350 degrees for ½ hour or until bubbling. Serve over pasta.

Chicken Enchilada

Sat, 17 Sep 2011 05:00:00 GMT

Ingredients:

1 16 ounce package of Fl. Tortillas
4 cups chopped cooked Gordon Ray's Marinated Chicken Breasts (maybe use the Santa Cruz lime one..available at Gordy's on Birch)
2 Cups Shredded Monteray Jack Cheese
1 Cup chopped Onion
4 1/2 ounces of olives
1 16 ounce sour cream
1 cup shredded cheddar cheese
10 ounce can of enchilada sauce

Directions:

Pre Heat oven to 350 degrees. Quickly heat all tortillas in pan with a little oil (you're heating them just a little bit, not crispy!!)
Combine: chicken, mont/jack cheese, onion, olives (black) and sour cream. Wrap-up mixture above in tortilla, then dip in enchilada sauce and place in 9X13 pan. Pour remaining sauce over all the enchiladas when all are laid in pan. Top with Cheddar Cheese. Bake 40 min. covered.

Slammin' Salmon

Sat, 27 Aug 2011 05:00:00 GMT

Ingredients

1/4 cup balsamic vinegar
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon salt
1 tablespoon brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1/4 cup chopped green onions
1 teaspoon sesame oil
1/2 cup peanut oil
8 (4 ounce) skinless, boneless salmon fillets

Directions

Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
Prepare an outdoor grill for medium-high heat.
Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

Nutritional Information

Amount Per Serving Calories: 664 | Total Fat: 50.4g | Cholesterol: 112mg Powered by ESHA Nutrient Database

http://allrecipes.com/recipe/slammin-salmon/detail.aspx

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Sat, 20 Aug 2011 05:00:00 GMT

Ingredients

8 slices bacon
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons olive oil

Directions

Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Nutritional Information

Amount Per Serving Calories: 444 | Total Fat: 27.4g | Cholesterol: 113mg

http://allrecipes.com/recipe/chicken-breast-stuffed-with-spinach-blue-cheese-and-bacon/detail.aspx

Bananas Foster

Sat, 13 Aug 2011 05:00:00 GMT

Ingredients

1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream

Directions

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Nutritional Information

Amount Per Serving Calories: 534 | Total Fat: 23.8g | Cholesterol: 60mg

http://allrecipes.com/Recipe/bananas-foster-ii/detail.aspx