Roast Too….Comfort Food Stew….Now this is what I’m talking about!

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Do y’all remember the yummy roast I made a few days ago? Well, I had leftovers and decided to make beef stew by adding some GF beef stock and frozen peas and corn and some of Randy’s sun dried tomatoes. All this and it became one of my favorite comfort foods 😉 and yes, I was very comforted….

OMGOODNESS! I just realized I didn’t blog about it! For shame for shame! I Facebook’d it but forgot to blog it! So here it is:

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Season your roast with Daddy Hinkles dry seasoning.
Brown your roast in bacon fat, all sides.
Cut up a yellow onion and lay in the bottom of your crock pot.
Then add your browned roast on top of the onions.
Add cut up carrots and mushrooms on top.
Add about 3/4 cup of water.
Then cook for 8 hours on low.
Now after the roast is done take it out and the mushrooms and carrots. Try to leave in as many onions as possible and then use a emulsifier to blend all the droppings together. To make a gravy I add in a couple of Tbl of potato starch. YUMO!
Enjoy with a nice big healthy salad 😉

Simply Organic Chicken Fajita’s Yumolishous ;)

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Todays surprise Dinner for Randy was …….Simply Organic Chicken Fajita’s Yumolishous ;)
Start by cuting your chicken into 1/4 in slices
Put them into a ziplock bag with 2Tb of olive oil and then add your (Simply Organic Chicken Fijita seasoning mix. Love this stuff!)
and put into the refrigerate for a couple of hours to marinate them.

After marinating add the chicken into a skillet with 2 Tb of olive oil on med high heat and cook them till just done. Don’t over cook them or they will be tough and dry ;( yuk!

While chicken is cooking prepare your other ingredients.

I like to use red and yellow bell peppers and onions. Cut them into strips and add them into your 2nd skillet with 1/2 Tb. of olive oil and cook them on med high heat till they are crispy done.
Cut open your avocados and slice them and spoon them into a bowl. ( these are your garnish or in my case the topping! Lol ) We also like Mexican style cheese and lettuce for toppings.

We prefer corn tortillas instead of flour….can’t do flour….have to stay gluten free ;)
So I spray olive oil on a sheet pan and lay the corn tortillas on it then spray lightly on top of them too and bake them for 5 min at 350*
They always turn out perfectly. ;)

When I first had to go gluten free I didn’t think I’d ever be able to have Mexican food again…… But when there’s a will there’s a way…right!

Here’s to eating gluten free and staying healthy 🆓 🆓 🆓 🆓 🆓

Bruschetta and Some Tomato Loven Chickens

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We love Bruschetta and our Tomato Loven Chickens

We have tons of cherry tomatoes from our garden so I thought what better way to use them then to make Bruschetta. So as I started to prepare them I got the idea to put all the juicy parts in a bowl for our chickens and it turned out to be a big hit as you can see from my pics they were happy little campers.

Bruschetta is very easy to make:
Cut and scoop out the seedy juicy part of the tomatoes. Add 1/4 c. olive oil, 4 cloves of chopped garlic and 1 hand full chopped basil and a little salt to your taste. Put into a glass bowl and refrigerate for a couple of hours to marinate. Serve with Gluten free toasted bread. This is our dinner for tonight! This makes me happy 👏👏👏👏👏

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Our all time favorite Tacos with a surprise twist

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I know I’ve blogged about my favorite taco brand seasoning before but I couldn’t let this one slip by without telling y’all about it. I went to Akins Natural foods the other day and came across this (new to me) NuI Latin Cuisine 100% Natural Chipotle Taco Seasoning. OMGOSH! It is AWESOME! DELISH! YUMMY! My husband and I couldn’t stop making the uuummmmuuummmm noise as we went to town on these tacos! I promise you, your goin to looooooove these ;)
Here’s the surprise twist : Fire Roasted Diced Tomatoes ;)
Now the only thing I did different from what the package directions tell you to do was instead of adding the water and the tomato paste I added 1 can of Fire Roasted Diced Tomatoes.
Eating gluten free Mexican food at home couldn’t be anymore satisfying ;) These are a weekly event at our home. You will not need taco sauce…..it’s perfect on its own. Happy Safe Gluten Free Eating ;)

Baked Fish and Tarter Sauce – Gluten Free

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Baked Fish and Tarter Sauce

What you’ll need:
Cod Fish
Butter
Panko
Garlic powder
Onion powder
Dill powder
Mayo
Sweet relish

Pre heat oven to 350*

Spray coconut oil on a glass pan
Lay 4-6 filets of Cod fish in your pan.
Put small amount of real butter on top of each fish.
In a separate bowl add 1 cup of Panko
1/8 tsp of garlic powder
1/8 tsp of onion powder
1/8 tsp of Dill powder
Stir togetherness and pour on top of your fish
Bake in 350* oven for 25 min.

Tarter Sauce:
1 cup Gluten Free Mayo. ( I use Hellman’s mayonnaise.)
1/4 cup of sweet relish
1/4 tsp of tsp of garlic powder
1/4tsp of onion powder
1/4 tsp of Dill powder

I love me some Salmon

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Salmon……my favorite fish. Makes me smile and salivate just thinking about it. Lately it seems that I’ve been seeing it everywhere, Facebook, Tv, in my head………so last night I put some on my grill. It turned out delish as usual. I have to mention my Misto oil sprayer. I love this thing! No more unhealthy Pam spray and it chemicals. If you don’t have one run and get one at Bed, Bath and Beyond….love that place! I spray my grill pan and the salmon with olive oil and top it with my favorite seasoning and grill it for a couple minutes on med high heat per side. Since I have/need to and want to stay gluten free there will be no pasta in my kitchen……so to replace that I use lots of veg’s. I love red, yellow, orange bell peppers ( dislike the green ones….blach…. I always cut them into long pieces and add them to zucchini and garlic and a little olive oil, salt. I like fresh tomatoes too but I wait till the veg’s are almost crispy done just to warm them up and sometimes if I want the added fat I’ll add Parmesan on top after plated up. ( but not this time. :) I’m trying to lose some unwanted weight. ( too many nuts lately ).

Chicken Nuggets with Honey Mustard

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I went grocery shopping the other day. I was on a hunt for gluten free chicken nuggets. I’d seen a magazine ad for I think it was Tyson and thought it would be a fast easy dinner for our grands coming to stay with us for the week.

20130630-160522.jpg Aren’t they adorable 😇 my little loves.
Anyways…….I searched and searched aaaaaaand searched and finally found some GF Chicken Nuggets ( but not the Tyson brand ) in a weird place far away from the normal chicken….grrrrr. Put a bag in my cart and finished my shopping. Went to the check out and then the cashier noticed that the bag had a hole in it and had someone to go get me another…….I thought oh boy this is going to take a while. I told the cashier I didn’t think he would be able to find it…..and he didn’t…..lol anyways I just said forget it I’ll fix my own. ;)

This is what you’ll need:

Chicken Breasts
Ian’s Panko GF Original
Best Choice Seasoning Salt is GF
Eggs
Spray Coconut Oil or Spray Olive Oil.

This is what I did:

Per heat oven to 350*
Pound your chicken breasts thin and the cut up into chunks.
Scramble an egg or two depending on how many nuggets your making- 2 breast’s to 1 egg ;)
Add the chicken to your eggs and set aside.
Then in another bowl add the panko ( I used almost a whole bag on two breasts ) and the seasoning salt to your taste.
Set up your dipping station near the baking pan spayed with the oil.
Dip out a few pieces of chicken at a time and add to the panko and then transfer to the baking pan one at a time till all done.
Spray the nuggets lightly with the oil and then put into the oven for 15 min.

Next, while your chicken is baking:

Add GF Mustard and your local honey together and VOILA! Honey mustard! ;)
I love that word don’t you? VOILA, VOILA, VOILA! LOL

I know…..easy smeasy …….but isn’t that the way we wanted it?
Enjoy ;)

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