So in the words of a kid I know- It makes me nasty…. Well, he was talking about green peppers, I’m talking about wheat. I’m learning to live without it. Here are a few things that I am learning to love instead of the W.
*Rice (I love my new rice cooker!)
*Tamari Gluten Free Soy Sauce
** Actually, all Tamari sauces…..they even have teryiaki, which is a big wheat no no.
*Cheese! but that is a given.
*Potat0 chips (again, an easy one)
*Gluten free Bisquick
*Pad Thai noodles
*I obviously don’t eat wheat or white spaghetti noodles anymore, so I eat CORN spaghetti! Tastes the same!
*Whole Foods Bakehouse brand sandwich bread. Just pop it in the toaster. Love it.
I will keep going later. If you have questions, ask!
Easy stick in the oven and forget about it recipe! Fix it and forget it. The potatoes get a bit spicy, so if you are a wuss, you may not like it…. ;)
1 pkg Bonless Country Style Pork Ribs
1 Bottle Sweet Baby Rays BBQ Sauce
4 to 6 White potatoes, peeled, quartered
In a roasting pan, place ribs on bottom, surrounded by peeled, chopped potatoes. Pour BBQ sauce over top of everything, coating well. Cover dish with lid or aluminum foil. Bake at 250 all day long or 6ish hours- whichever comes first… This is a family fave and is also Gluten Free. :)
My son is not a fan of green beans. He is also not a fan of bleu cheese. He loooves this side dish. Truthfully, who wouldn’t? There is bacon in it! :) The key to this dish is not adding the sauce until just before serving it. If you don’t like bleu cheese, please try this anyway…. I will make a believer out of you!
2 TBS half and half
2 TBS apple cider vinegar
2 TBS crumbled bleu cheese
2 tsp parmesean cheese
1/4 tsp and a pinch oregano
1/8 tsp salt
pinch of sugar
3 TBS olive oil
Put all ingredients in your blender except the olive oil. Blend together. Slowly add Olive oil while blending smooth.
I use frozen green beans that I steam until tender. When you are ready to serve, pour sauce over beans and top with bacon crumbles. Fresh bacon is best, but real bacon in a bag is easy.
I use this brine every year for my Thanksgiving turkey. It produces the juiciest bird out there! It won’t dry out. If you try it, let me know how you like it!
2 to 3 quarts apple juice- depending on how big your turkey is..
1 gallon cold water
1 cup kosher salt
8 TBS minced garlic
Lots of ICE!
In a cooler, put a large foodsafe bag ( I actually use a new white kitchen garbage bag in a pinch) and add your apple juice, water, salt and garlic. Mix together until dissolved.
Place your turkey into the bag breast-side down. Add cold water if turkey isn’t completely covered with liquid. Add about 10 cups of ice over the turkey. Close the bag tightly and close the cooler. Since it is cold where I live around Thanksgiving, I leave the cooler outside- I brine the bird for at least 24 hours, 36 if I plan it right ;) Continue reading Thanksgiving Turkey Brine
Super easy for a Sunday morning or any day that you want to fix it and forget it! Put your pot roast in the crock pot (mine was still a smidge frozen this a.m. oopsie) add a can of beef broth, (I like low sodium), a whole mess of baby carrots and peeled quarted potatoes, a spoonful of minced garlic, onions if you like em, salt and pepper to taste and put the lid on. Cook on high all day. The meat will fall apart, the broth will make a wonderful au jus, and the veggies will be tender. Make some biscuits to go with it and you have a perfect warm you up comfort meal. If you want to jazz up this recipe, you can also add a can of french onion soup to the beef broth.
1 pot roast (I got a 2 for 1 sale at Kroger.. watch those fliers- they freeze great!)
1 can of beef broth
1 lg bag of baby carrots
6 potatoes peeled and quartered
1 small onion if you wish
spoonful of minced garlic
optional: celery, other veggies :), french onion soup
1lb or so of lean ground beef
1 pkg of spice mix (taco, burrito, etc.)
1 can of black beans, rinsed & drained
1/2 bag of frozen corn
1 jar of salsa
1 pkg large flour tortillas
1 pkg shredded cheese, cheddar, monterey jack or a mexi blend
Bunch of cilantro, chopped
Mix beans, corn & cilantro together
Prepare meat according to spice packet
I like to crisp the bottom layer of tortillas first. Do this by coating each side with olive oil and place in 375 degree oven until crispy (just a few minutes). Coat the bottom of a 9″ x 13″ glass baking dish with salsa. Place the crispy tortillas on the bottom of the dish. Spoon in about a third of the meat. Add about a third of the bean, corn & cilantro mixture. Sprinkle with cheese and add some salsa. Repeat two more layers. Cover last layer with tortillas. place in 375 degree oven for about 20-25 minutes. Add cheese to the top & place back in until cheese is melted. Cut & serve.
Note: you may want to cut the sides of the tortillas and use the scraps to fill in any gaps.
Good BBQ side dish! I have made this recipe a few different ways over the years, but this is one way people seem to like it. Feels like summertime whenever I make it!
2lbs small redskin potatoes (boil with skins on)
9 to 12 eggs hard boiled and chopped ( I like mine eggy)
1 bunch of chopped chives or green onions
4 claussen dill pickle spears (they are the crunchiest!)
any other veggies you like (celery, carrots, etc.- I like mine without)
1 cup Mayo- Big debate here! I use reduced fat Helmanns, but my mother swears my the regular…
1 tsp Dijon or stone ground mustard
TBS minced garlic
1 teaspoon sugar
salt/fresh pepper to taste
1/4 cup milk
1/4 teaspoon dill
Boil potatoes with the skins on- they are done when you can stick a fork straight through them. Pour into a colander and rinse with cold water. Let cool. I peel a few toss the skins since my son isn’t such a fan of too much skin in his potato salad. Chunk the potatoes and put in a large bowl. Peel and chop your hard boiled eggs and put in with the potatoes. Add the pickles and chives and other veggies if you are adding them.
Now make your dressing.
In a different bowl mix mayo, mustard, garlic, sugar, salt, pepper, dill and milk. Whip together with a whisk. Pour mixture over potatoes and mix well. If it doesn’t look wet enough, add more of the dressing components to coat thoroughly. Refrigerate and serve cold!
1 bag of southern style hash browns (the square cut ones)
1 16 oz container of sour cream
1 stick of butter
1 can cream of chicken soup
1/2 small finely chopped yellow onion (unless you really like onion.. then go for the whole thing!)
12 0z shredded cheddar
salt and pepper to taste
Mix frozen hashbrowns, cheese, sour cream, soup, onion and spices together. You are going to need a really big bowl. I have a huge tupperware one since I usually make a double batch. Spray a 9×13 with non-stick cooking spray, spread potato mixture in pan. Melt your stick of butter and pour over the top of the potato mixture in the pan. I usually poke a few holes with a fork to let the butter seep in a bit. Cover with aluminum foil. This can be refrigerated overnight. Bake at 350 degrees for at least an hour. It will bubble up and brown on top. Take the foil off for the last 10 minutes or so.