Gluten Free Cornbread, Quick and Easy!

Today, I was in a cooking mood! I am so ready and excited about supper tonight! I smoked a pork butt, which I will share the recipe for later. To go along side it, I made cream cheese corn and baked beans. Mmmm... delicious! 

I love to use my smoker, but tend to go in spurts. Anytime I smoke meat on it, I almost always make cream cheese corn to go along with it. One of my most favorite side dishes.

Anyway, enough rambling... 

Enjoy!

Gluten Free Cornbread

1 C. cornmeal
½ C. Betty Crocker All-purpose gluten free flour blend
½ C. cornstarch
1 T. baking powder
½ tsp. salt
¼ C. sugar
1 C. milk
⅓ C. oil
2 large eggs

Preheat oven to 400F. Grease a glass baking dish (or similar sized dish of your choice, or a cast iron skillet, if you have one.) Place the baking dish or skillet in the oven as the oven preheats. In a mixing bowl, combine dry ingredients. Add milk, oil, and eggs; stir until batter is smooth. Carefully pour the batter into the hot pan. Return the pan to oven and bake 20-25 minutes, or until cornbread is golden brown on top and deep golden brown around the edges. Cut and serve hot from the oven!

Original recipe: Glutenfreegigi

Gluten Free Tortillas

About a month ago, after being pushed to the limits by my beloved oldest child, I sat out on the journey of finding "good" gluten free tortillas. I browsed through many more recipes than I could ever count on Pinterest.  I FINALLY found one that I was going to attempt. On the first attempt, they turned out pretty good, but rolled them all out by hand. That took awhile to do. In the mean time, I ran to eBay and quickly ordered a tortilla press.  This was one of the smartest things that I have ever done!

Gluten Free Flour Tortillas

2 C. Betty Crocker Gluten Free All Purpose Flour
2 tsp. granulated sugar
1 tsp. xanthan gum
1/2 tsp. baking powder
1/2 tsp. salt
2 T. lard or vegetable shortening
3/4 C. cold water, plus more as needed

Whisk together the flour, granulated sugar, xanthan gum, baking powder, and salt. Cut shortening into flour with a pastry blender, your hands, or 2 forks. No large pieces of shortening should remain.
Add 1/2 cup water. Stir into dough using a spoon. Dough will be dry. Add additional 1/4 cup water. Stir. If the dough begins to hold together, stop adding water. If the dough remains dry, add a little water at a time, until it beings to hold together, but isn't wet. The dough should feel damp, not wet.
It should not stick to your hands. If the dough seems dry, add a tablespoon of water. If the dough is too wet, add in additional flour. To test the consistency, pinch off a generous tablespoon and roll it between your palms. The dough should form a ball easily and not stick to your hands. 

Heat a skillet or griddle over medium heat. Line a tortilla press with a plastic bag (that you've cut open on two sides) or wax paper. I used wax paper. Pinch off about two tablespoons of dough. Roll into a ball and place in tortilla press. Flatten dough in the press. Remove. If dough seems thick, peel back the plastic bag from the tortilla, dust with a little additional white rice flour, cover and roll out slightly.

Increase heat to high. Heat until skillet or griddle begins to smoke lightly. Remove tortilla from plastic bag/wax paper. Place in hot skillet. Cook for about three minutes. Tortilla should be lightly brown. (As your first tortilla cooks, begin pressing out the next tortilla.) Flip and cook an additional minute or two. Second side won't get as brown. Immediately transfer hot tortilla to a plate. Cover with a towel. Repeat process until all dough is used.

Tortillas are best served right away. However, they can be stored overnight in a sealed plastic bag. Heat before serving to soften.
Adapted from: Gluten Free Tortillas

Quick Brown Gravy

Today was a day of not really doing much and watching a bunch of junk tv shows. I did do a little laundry and began pumping the green slime out of the swimming pool, but that is about all that was accomplished. When planning supper, I wanted something good, something that would stick with me, and was comfort food. I decided on chicken fried steak, mashed potatoes, and brown gravy. In trying to stay gluten free, I browsed around on Pinterest until I found an easy brown gravy recipe that could easily be adapted. This turned out great!

Enjoy!


Quick Brown Gravy
1/4 C. gluten free OR all regular purpose flour
1 Tbsp. beef bouillon granules OR 3 beef bouillon cubes crushed
1 Tbsp. onion powder
1 Tbsp.  garlic powder 
1/4 tsp. black pepper
Dash of dried parsley

Mix the dry gravy mix with 1 cup of cold water in a saucepan. Whisk until smooth. Heat at medium until the sauce thickens, then add another cup of water and whisk once more until smooth. 
Original recipe: Brown Gravy

One Pot Goulash

After getting A LOT of sun, maybe a little too much, from mowing the yard today, I was craving goulash. It has sounded good to me for a couple days now, and I knew that I would have the time to make it today. The recipe that I used, and adapted a little, I found on Pinterest. I can get lost for hours in the world of Pinterest. Being able to make this dish in one pot, made it even more enticing to me. I like meals where I only dirty one pot or pan and a couple utensils. This makes me happy! I used gluten free macaroni noodles, but regular macaroni noodles can be used.

Enjoy!

One Pot Goulash

2 onions, chopped
2 lbs. lean ground beef
2 cloves garlic, minced
3 C. water
1 (24 oz.) jar tomato pasta sauce
2 (14.5 oz) cans diced tomatoes, undrained
2 bay leaves

2 C. gluten free Barilla macaroni noodles, uncooked
salt and black pepper, to taste

Sour cream/shredded cheese (optional)

Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add water, pasta sauce, diced tomatoes, bay leaves, and pepper. Allow to come to a boil, reduce heat and simmer covered for 15 minutes. Add in the macaroni, cover and continue to simmer, stirring occasionally until pasta is tender, about 20-25 minutes. Discard bay leaves and serve. Can top with sour cream and shredded cheese.

Original recipe: GrandmasGoulash

Oven Roasted Pork Tenderloin and Creamy Parmesan Rice

After a long weekend of dance recitals, final presentation called for and ice cream. Tonight, I wanted something easy to throw together. I had a pork tenderloin that needed to be used, so I went on a search for an easy recipe that I could throw in the oven. I combined several to get this one. It really was good and... most importantly... easy!!

Enjoy!

Oven Roasted Pork Tenderloin

1 package pork tenderloins

1 Tbsp. sauteed minced garlic 

1 tsp. onion powder 

1/2 tsp. oregano 

1/2 tsp. thyme or rosemary 

1 tsp. parsley 

2 Tbsp. balsamic vinegar 

1 Tbsp. extra virgin olive oil 

salt & pepper, to taste

Preheat oven to 500 degrees, place tenderloins on a baking sheet or in a baking dish. Drizzle with olive oil and balsamic vinegar. Sprinkle remaining ingredients over pork tenderloins. Roast for 20 minutes, with baking dish covered with foil. Turn oven temperature down to 450 degrees and cook the remaining time, with foil removed. Approximately an additional 25-30 minutes, or until juices run clear. Allow the meat to rest for 5-10 before slicing.

Creamy Parmesan Rice

4 Tbsp. butter

2-3 cloves garlic, minced (1 Tbsp.)

1 C. uncooked white rice

1 C. water

1 C. milk

1/2 tsp. salt

1/3 C. grated parmesan cheese

1/2 tsp. parsley

Splash of milk, if desired

Saute garlic in butter, in medium-size sauce pan, over medium heat, about 3-4 minutes. Add rice and stir to coat with butter. Add water, milk, and salt, and bring to a boil. Reduce heat, cover, and simmer for approximately 20 minutes, or until rice is done. Stir in parmesan cheese and parsley. Add a splash of milk, if you would like it to be creamier. Cover, turn off heat, and let rest for 5 minutes.

Modified from original recipe: BlogLovin'

Easy Oven Baked Pork Chops

I have been MIA for awhile now. Things have been crazy busy and I honestly haven't been cooking that many new or interesting meals for the last month or so. Hopefully, with summer break here, I will be able to get back into the swing of things are post more recipes.

On to tonight's meal... I had some boneless pork chops that I need to get used up, so I headed off into the world of Pinterest to see if I could find something quick and easy. I wanted a good meal that didn't take too much effort. Here is my version of a recipe for Ranch Pork Chops.

Easy Oven Baked Pork Chops
4-6 boneless pork chops, about 1 inch thick
1 pkt. ranch dressing mix
Smoked paprika
Salt and pepper

Preheat oven to 450 degrees. Place pork chops in baking dish. Sprinkle with 1/2 the ranch dressing mix packet, smoked paprika, salt, and pepper. Turn pork chops over and sprinkle the other side with the remaining ranch dressing mix, paprika, salt, and pepper. Bake for 20 minutes, or until juices run clear.

Apricot Chicken Thighs

I have seen this recipe floating around different sites for several years now. Every time I saw it, it received raving reviews about how good it is. I finally broke down and got all the stuff to make it. The original recipe served it over rice. We just had rice last night, so I opted for meeting the demands of my youngest child and made mashed potatoes instead. It was VERY good. I really liked the sauce and best of all... it was SUPER easy to whip up and throw in the oven. I saw a couple reviewers, on other sites, saying they would make 1/2 the sauce recipe, since it makes so much sauce... I think that is perfectly doable and would not leave the chicken dry or anything.

Enjoy!

Apricot Chicken Thighs

8 oz. Russian salad dressing
8 oz. apricot preserves
1 pkt. dry onion soup mix
6-8 chicken thighs

Preheat oven to 350 degrees. Place chicken thighs in casserole dish. In bowl, mix together remaining ingredients, pour over chicken. Make sure all pieces of chicken are coated well with sauce mixture. Bake for 45 minutes or until chicken is done. I also turned on the broiler for about 3-5 minutes to get the sauce boiling good, to help thicken it up. Serve over rice or with mashed potatoes. I
Original recipe: Bombshellbling

Bacon Wrapped Pineapple Burgers!!

Ok, so tonight's supper is ABSOLUTELY amazing!! This recipe came from Pinterest. One of my Stinky Pete girls found it on there and was nice enough to share. Boy am I glad that she did! Wow!! These burgers are SOOOO good! You HAVE to make these... A.MAZ.ING!

Enjoy!

Bacon Wrapped Pineapple Burgers
2 lb. ground beef
1/2 C. bbq sauce
1 can sliced pineapple, drained
sliced bacon, enough for 2 pieces per burger

Prepare grill for cooking. In a large bowl, mix together ground beef and barbecue sauce. (I used a combination of ground beef and ground pork). Season with salt and pepper.
Shape mixture into patties. Lay two pieces of bacon in a X shape. Place a patty in the middle, then place a slice of pineapple on top of each. Fold bacon up and around the patty and pineapple slice, and secure with toothpicks. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn as needed.
Original recipe: Allrecipes

Gluten Free Cowboy Pasta

Well, after taking the oldest to a birthday party, and wasting two hours of time... in glorious silence by myself... I had to come home and decide on something to feed the peoples that seem to inhabit my house. The cupboards are almost bare and nobody was giving very useful ideas on what I should make... So, where do I go to find a recipe, the heavenly world of Pinterest, of course. After browsing around for a short while, I found a recipe that I could adapt and make work. It turned out great!

Enjoy!

Cowboy Pasta

1 lb. hamburger meat
1 can chili beans
12 oz. gluten free pasta, cooked

8 oz. Velveeta, cubed
1 can of diced tomatoes with green chilies
salt and pepper for taste

Brown hamburger in large skillet over medium to medium-high heat, drain. While hamburger is browning, cook pasta in separate pot. Drain pasta, when done cooking. Add chili beans and diced tomatoes with chilies to hamburger in skillet. Add cooked pasta to skillet. Turn heat to low and stir in Velveeta. Stir periodically, until Velveeta is melted. Salt and pepper to taste.
Original recipe: Danisrecipecreations 

Fresh Strawberry Chocolate Chip Cake Gluten Free

So, I was browsing Pinterest the other day... A couple minutes quickly turned into a couple hours! I can easily get lost within the world of Pinterest. Anyway... I came across this most delicious looking cake! It has two of my most favoritest things EVER! Strawberries... and... chocolate! I mean, how could you go wrong?! And, since I am being the meanest mom ever and making my children eat leftovers for supper... I thought this might sweeten the deal a bit, lessen the torture. We shall see!

In order to try to "behave," I wanted this to be gluten free. Also, I was being too lazy to try to make a gluten free cake from scratch, so I called on my good friend, Betty... Betty Crocker! I love her! 

Enjoy!

Fresh Strawberry Chocolate Chip Cake (gluten free)

1 gluten free white or yellow cake mix

All the ingredients called for on the box mix

Fresh strawberries, sliced

Mini-chocolate chips

Powdered sugar (optional)

Preheat oven to 350 degrees. Mix up cake mix, as directed on the box. Fold in 1/2 C. mini-chocolate chips. Pour batter into prepared pan. Lay sliced strawberries, cut side down, on top of cake batter. You can use as many as you want. Sprinkle additional mini-chocolate chips around strawberries. Bake for 30-35 minutes, or until toothpick comes out clean.

Original recipe: Juliasalbum

Creamy Taco Soup

So, yesterday was cold and it snowed almost all day. The snow was beautiful while it was falling. I am just glad that I didn't have to get out in it though. So, what would be nice and warm and soothing, when it is cold and snowy outside... SOUP! I love taco soup... It is one of my favorites, but I thought that this creamy taco soup sounded even more amazing, and... well.. IT WAS!! 

Enjoy!

Creamy Taco Soup

2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 T. ground cumin
1 tsp. chili powder
1 (8-oz) pkg. cream cheese, cut into small pieces and softened
1 (10-oz) can tomatoes and green chilis

1 (14.5-oz) can diced tomatoes with onions
1 (32-oz) carton beef broth
1⁄2 C. heavy cream

Cook ground beef, onion, and garlic in a stock pot over medium-high heat until meat is crumbly, drain. Add cumin and chili powder, cook 1 minute. Add cream cheese, cook until well combined, stirring constantly. Stir in tomatoes, broth, and cream. Add water until soup is desired consistency. Cook until soup is thoroughly heated.

NOTE: Original recipe called for 2 cants of tomatoes with green chilis, I used one can of Rotel and one can of diced tomatoes. I didn't want it to be too hot for the girls.

Original recipe: emeals

Quick and Easy Jambalaya

It has been cold all day. This morning, the temperature was a whopping 2 degrees... Seriously? It is almost March. I am so over winter. Really... it can leave any day now. No hard feelings. I promise!!

After a long work week, I was ready to get home and get my pjs on. I plan to stay in them all weekend. The forecast is calling for snow to start tomorrow morning and last through part of Sunday. Yay... Where is my Knight In Shining Armor, My Prince Charming? I really need to be rescued, swept away to a tropical island right about now!

Well, as I wait for him to arrive... Enjoy this jambalaya!

Quick and Easy Jambalaya
1-2 pkg. smoked sausage, sliced
12-16 oz. frozen shrimp, cooked/deveined/tails off
1 (14 oz.) can of diced tomatoes with onions
1-2 C. white rice, uncooked
2 cans of water
Creole seasoning/spice
Olive oil

In a stock pot, add about 2 tablespoons of olive oil. Let warm up, add sliced smoked sausage. Stir sausage occasionally, until browned. Add in shrimp, tomatoes, rice, water, and seasoning. The amount of seasoning depends upon how spicy you want it. Stir until everything is combined. Cook on medium to medium high, until rice has cooked through, approximately 15-20 minutes. Add more water, if needed.

Crock Pot Cranberry Orange Pork Chops

6 bone-in pork chops (about 3 lb)
1 teaspoon salt, 1⁄2 teaspoon pepper
1 (14-oz) can whole berry cranberry sauce
1⁄2 cup fresh orange juice 

Sprinkle pork chops with salt and pepper.
Place chops in a lightly greased 5- to 7-quart
slow cooker. Stir together cranberry sauce and
orange juice. Pour over pork chops. Cover and
cook on LOW 6 to 7 hours or until tender. 

Creamy Taco Pasta

I saw this recipe and thought that it sounded delicious! And, well... I was right! It is so good and pretty quick and easy to make. This is a great dinner for a quick meal. This turned out so good, I had seconds, and could have easily have eaten a third plate of it. I can safely say that I LOVE this!

Enjoy!

Creamy Taco Pasta
1 (12-oz) pkg. gluten-free pasta
1-1⁄2 lb ground beef
1 sweet onion, chopped
2 cloves garlic, minced
1 Tbsp. chili powder
1 Tbsp. ground cumin
2 (14.5-oz) cans diced tomatoes
1 (8-oz) pkg. cream cheese, cubed
1 C. shredded mozzarella

Cook pasta according to package directions. While pasta is cooking, brown beef, onion, and garlic in a large skillet over medium heat. Drain; stir in chili powder, ground cumin, tomatoes, and cream
cheese. Cook 5 minutes or until creamy; stir in cooked pasta. Season with salt and pepper. Sprinkle with mozzarella cheese just before serving.
Original recipe: emeals

Crock Pot Chicken and Rice Soup

It has been bitterly cold here for the past week or so. I really dislike the cold. The cold and I do not mix well. I am ready for warm, sunshine, shorts, tank tops, and my beloved flip-flops. Oh, how I miss my flip-flops.  Anyway, so, here is a good chicken and rice soup recipe! 

Enjoy!

Crock Pot Chicken and Rice Soup
3 boneless, skinless chicken breasts, 
2 (14.5-oz) cans chicken broth
1 (16-oz) bag frozen, mixed vegetables
1⁄2 C. chopped celery
1 tsp. dried parsley
1 Tbsp. fresh lemon juice
1 tsp. onion powder
1 tsp. sugar
1⁄3 C. uncooked instant white rice

Combine first 8 ingredients and 1⁄4 C. water in a 3- to 4-quart slow cooker. Cover and cook on low 6 hours. Shred chicken breasts, and stir in rice during the last hour of cooking. Season with salt and pepper to taste. 
Modified from recipe from eMeals

Pork Loin with Cranberry Sauce and Pecan Rice

Pork Loin with Cranberry Sauce

1-1⁄2 lb. pork loin
1⁄2 tsp. salt
1⁄2 tsp. pepper
2 Tbsp. olive oil
1 can whole berry cranberry sauce
1⁄2 C. minced onion 

Preheat oven to 400 degrees. Sprinkle pork with salt and pepper; cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until browned. Place pork on a greased, large, rimmed baking sheet. Bake 15 minutes or until a meat thermometer reads  145°F. Meanwhile, combine cranberry sauce and minced onion in a saucepan. Bring to a boil; reduce heat, and simmer approx. 10 minutes. Serve cranberry sauce with pork. 

Pecan Rice

2 C. uncooked instant white rice 

1⁄2 C. chopped pecans, toasted
1 Tbsp. olive oil
1⁄2 tsp. salt

1⁄2 tsp. pepper

Cook rice according to package directions. Stir in pecans, oil, salt and pepper.

Taco Meatloaf

Well, here we are... New Year's Eve 2014!! In a mere 8 hours and some random minutes, we will be starting 2015! Hopefully, with the coming of the New Year, there will be many positive changes! I hope everyone has a great evening and stays safe!! Enjoy your time with loved ones, friends and family, alike!

I had some ground beef that I needed to use up and I also needed something quick and easy to throw together, for a quick supper before someone went to work for the night. So, this is what I settled on making!

Enjoy!

Taco Meatloaf
1 lb. lean ground beef
2 slices American cheese slices
1/2 C. shredded cheddar cheese
1/2 C. canned sweet corn kernels
1/4 C. chopped green bell peppers

or... 3/4 Schwan's southwest roasted corn
1/4 C. chopped onions
1/2 C. salsa

Preheat oven to 375 degrees. Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray. (If using the Schwan's Southwest Roasted Corn, I just mixed it all in with the ground beef, onions, and seasoning mix.) In a large bowl, combine onions and peppers with ground beef, corn, and seasoning mix. Spread half of the mixture evenly into the bottom of the loaf pan (about 9″x5″), sprayed with nonstick spray.
Layer the two slices of cheese on top of the mixture (try to keep slices away from the pan’s edges). Evenly top with the remaining meat mixture. Pour the salsa over the top of the loaf. Cook in the oven for approximately 30 minutes.Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes.

Original recipe: Taco meatloaf