Rolled Tacos {Gluten Free}

What to do with your left over taco meat and beans?

We always have left overs, enough for taco salad or the like, but enough for another meal of tacos.

Here's a simple, quick, gf option for any type of leftover meat and beans. I use my Crock Pot  Salsa Chicken and Homemade Beans.

Heat a skillet over high heat with enough oil (I use Grapeseed) to cover the whole pan.

Meanwhile, make a strip of beans, meat and cheese in a corn tortilla and roll it up.

Lay it seam down in the hot oil (it will seal itself, I promise). Line up as many as will comfortably fit in your pan.

Use tongs to turn it over after about 2 minutes. It should turn golden brown and crisp.

Cook for another 2 minutes until the other side is golden and the cheese is melted.

Remove to cooling rack with a paper towel on it, and repeat.

I made 12 rolled tacos in about 20 minutes.

Serve with salsa, sour cream, guacamole, etc.

BBQ Beef Sandwiches

Chuck Roast. It's not tender, flavorful, or moist.

Unless you cook it for many hours in a flavorful liquid.

Then it tastes like whatever you cook it in, falls apart, and is incredibly versatile.

Oh, and it's really cheap when it's on sale. Really cheap.

So...in avoidance of putting it in a crockpot with onion soup mix and potatoes (yuck), I found another way to cook it.

Grab a chuck roast (4-7 pounds) when it's on sale. Under $2.00 a pound.
Buy a bottle of cheap BBQ sauce--you pick the flavor but don't pay over a dollar
Grab a can of beef broth--store brand is fine, low sodium is best, maybe $.69
Optionally: Get 1 onion.
Pick up a bag of buns--we like whole wheat

Cut all the visible fat off the chuck roast, then put it in your crockpot or in an oven proof dish that has a lid. Grind some fresh pepper all over it.

Pour one-third of the bottle of bbq sauce over it, and half the can of broth.

Put the lid on.

Cook on High for 8 hours in the crockpot, or at 270 (or your oven's lowest setting, under 300) in the oven for 8 hours.

Walk away.

After 8 hours put the meat on a cutting board and shred it with a fork. If you have a gravy separator, use it to get the fat out of some of the liquid in the pan. Pour the de-fatted liquid on the meat.

I like to slice my onion into perfect rings, and carmelize them by heating some butter in a pan, adding the rings, and turning them after about 5 minutes, so they get nice and golden on both sides.

You can toast your buns with a little butter, or leave them soft. Your choice.

Pile the meat on the buns, add cheese if you like it (we don't), and carmelized onions if you dare. Add some extra plain bbq sauce -Or- dip the sandwiches in the de-fatted juice.

We (well, they, since I don't eat red meat) eat it with pickles on the side, a little salad, and some fresh pineapple.

4 stars. Meaning: Mom, please make this at least once a month.


KEEP your leftover meat..we will make something else out of it next!

Swedish Style Meatballs

Well, we are trying something new in the Russell house. Too many Costco rotisserie chickens, taco nights, and breakfast for dinner meals. We need some inspiration around here! But inspiration takes time and planning, ironically enough, and I am short on both.

So, I am looking for some easy, inexpensive meals, and letting my family rate them. I hope to end up with a collection of easy dinners and to know how often to make them.

~Swedish Style Meatballs~

1 lb ground beef or turkey
1/2 cup bread crumbs (see hints!)
1 egg
2 tsp. garlic
2tsp. italian seasoning
1/4 cup chopped onion
1/4 cup milk
1/2 tsp salt

Mix together and form into balls
Saute over medium-high heat for 10 minutes, turn them over, and cook for 10-20 more minutes over memedium heat.

-OR- Place on a rack over a baking sheet (see hints!). Bake at 375 for 30 minutes.

What makes them Swedish:

Wash and slice a handful of mushrooms and a half an onion.
Saute them in a combo of 2 tbsp olive oil and 1 tbsp butter until golden.
Add 1 can cream of mushroom soup, 1/4 cup of milk and 1/2 cup of sour cream
Heat until bubbly and grind pepper over the top.


Meanwhile...

Cook according to directions either white rice or saffron rice.
And, steam according to directions broccoli, drain, and then toss in a sprinkle of lemon pepper.

Serve the meatballs over the rice with some mushroom sauce on top, and broccoli on the side..

The verdict: 3.5 stars, which means they would like to have it every few months. However, most of my family does not like mushrooms, and though I liked the flavor of the sauce, I struggle with cream of anything soup. :o)

HINTS:


When you finish a loaf of bread, run the heels through the blender or food processor. Save in a labeled ziplock in the freezer and use what you need as you need it.


The way I think is best to cook meatballs on a rack. Take a wire/metal cooling rack (NOT a Teflon coated one though) and place it on a baking sheet. If you line the baking sheet with foil and/or spray it with Pam first, it will be easy clean up.

Dinner on the Grill

I just can't turn on the oven or the stove when the thermometer reads 100+.

In fact, both appliances are unplugged right now and the toaster over is banished to the garage for occasional use out there.

Seriously.

So, we are getting really creative with the BBQ.

Dinner tonight was Dill Spiced Corn, Marinated Chicken, Red and Green Bell Peppers with Onions, and Seasoned Potatoes, all cooked on the grill.

1. Marinate the Chicken. You can use one of the marinades I have already posted, or make it up. Just make sure you use some acid (like citrus) and some salt. I used the juice of one lime, the end of a bottle of teriyaki, a little soy sauce, some garlic, and some lemon pepper.

2. Wash Potatoes and cut into rounds, about 1/2 an inch thick. Put them in a microwave proof bowl (I use a glass pie pan) and toss with oil. Microwave for about 8 minutes. Doing this ensures they cook all the way through without burning.

3. Meanwhile, husk the corn and get all the silk off, rub or brush a little bit of butter on each cob, and sprinkle with dill. Wrap each ear in a square of foil.

4. Cut up the onions and Bell Peppers (bigger pieces = less likely to fall through the grill). Sprinkle with a few drops of oil and salt and pepper.

5. Pre-heat the grill.

6. Potatoes, bell peppers and onions bottom middle of the grill. Turn each piece individually one time, about 5 minutes per side.

Corn rims the bottom grill--just line em up along the outside, and turn em over every once in awhile. Total cooking time about 15 minutes.

Chicken starts on the next rack up, so it can cook thoroughly. When you take the potatoes off after about 10 minutes, put the chicken in their place. Each side should get about 3 minutes to get that grill look and taste.


So good, we all loved dinner tonight, and no extra heat in the house!

Stuffed Zucchini

Short Version:

Twice this summer I have receive GIANT zucchinis from my sister in law's parents in law's garden.

Think larger than a roll of paper towels.

Yep.

I found a stuffed zucchini recipe, but altered it to make it gluten free, and, in my humble opinion, better.

You're Welcome.

Note: Not my picture. Mine have a different topping.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.


In a large saute pan, melt 1 tbsp butter or a combo of half butter and half oil.


Add, 1/2 an oinion, chopped,  and 3 cloves garlic, chopped. 
Cook for 3 minutes.  


Add chopped zucchini and a pinch of salt.
Cook for 3 minutes.


Add 3 tbsp white wine or chicken stock.
Cook for 3 minutes.


Add 1 lb ground turkey, and another pinch of salt plus one of pepper.
Cook for 3 minutes.


--Kidding--


Cook until all the turkey turns light or white. Chop the turkey up while it cooks.
Add 1 tsp each of:
basil
paprika
garlic powder
rosemary

--Or--


whatever spices you want to add. Seriously.


Stir the spices in and set the whole pan aside to cool.


5 minutes later add 1/4 cup parmesean and 1 egg white.


Stir well.


If you are not gluten free, you can add 1/4 cup of breadcrumbs too.


Pack the mixture into the zucchini halves.


I topped mine with frozen grated potatoes (hash brown potatoes), put a few little pats of butter on top, and made a foil boat for each half of the zucchini to bake in.


You can do what you want.


You can bake it in a 9x13 pan, and you can add some chicken broth to the pan to make it extra soft. 


I don't because


a. It's too hot to turn on the oven and I use the toaster oven
b. I like crisp veggies, even when they are cooked.


Bake at 350 for 35-45 minutes. Zucchini should be tender. 


This was so amazingly good I made it twice. Everyone liked it.


I didn't take a picture of mine.

Southwest Turkey Burgers

Recipe Taken from Weight Watchers Cookbook

1 pound ground turkey
1/3 cup crushed tortilla chips
1/3 cup salsa
1/4 cup chopped fresh cilantro
2 Tablespoons chopped green onion
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper

Mix all ingredients in a large bowl. Shape into 4 patties.

Cook one of 2 ways:
1. Spray both sides of patties with cooking spray or brush with oil. Heat large skillet over medium heat and cook patties approximately 4 minutes on each side.

2. Brush oil on heated grill and bbq the burgers, approximately 6 minutes on each side over low heat.

Serve on Fresh Whole Wheat buns with lettuce, tomato, avocado, guacamole, salsa, and/or fresh cilantro.

Gluten Free Herb Chicken

I have had the need to cook gluten-free several times in the past few years. Gabriel has been on and off a gluten free diet (and may go on it again), I have a couple gluten-free friends, and now my sis-in-law is trying it to see if dietary restrictions can cure her tummy issues. 

One of the HARDEST things about gluten free is the lack of carbs, and therefore people often do not feel full. When you start a gluten free diet, at first it is completely overwhelming because you focus on what you CAN’T have, and it’s a lot. But, as my sis in law wisely did, you try to focus on what you can have. Even then, it can be a daunting task to figure out how to make allowed food that is also delicious.

When Joanna let me know that she was trying out a Gluten free diet, I wanted to really cook for her...not just have a thing or two around. I used a Gluten Free mix by Red Mill to make her Chocolate Chip Cookies. They don’t taste like the original, but they will certainly satisfy a sweet tooth or chocolate craving.

Then I found a great idea for dinner--use potato flakes instead of flour to bread chicken. The recipe I found called for instant potato flakes, but I used potato cake mix instead, thinking it would crisp up better.  We were not disappointed, and all of us gluten eaters liked this chicken as much as any. So, the following is my adaptation for gluten free chicken strips. We ate them with guacamole and corn tortilla chips and cantaloupe. We made another gluten free dish--rice with apples and cinnamon, but never got around to eating it!

Ingredients:

1.5 pounds boneless, skinless chicken. I cut mine into tenders/strips

1 Tbsp. garlic powder

1 cup potato cake mix 

2 tsp. oregano

2 tsp. basil

2 tsp. thyme 

(or 2 Tbsp Italian Seasoning)

about 1/3 cup oil

Why I use Grapeseed oil: A byproduct of wine making, Grapeseed oil is nearly colorless and tasteless. It is very light (so light I use it on my skin or in the ends of my hair on occasion), and has such a high smoke point--over 400 degrees Farenheit, whereas when Olive Oil is hotter than 350 degrees it starts to break down--that it is ideal for any type of frying. Additionally because of the make up of Grapeseed Oil, if you use proper techniques for frying, like using enough oil and now crowding the pan, and cooking at the right temp, your food will absorb less oil, and is much more compatible with a low fat diet than other oils. It is costly--though not more than Olive Oil, but the benefits for me outweigh the cost.

Rinse and pat dry the chicken pieces.

Salt and pepper them (if you want)

Mix the seasonings and potato cake mix in a bowl or shallow dish

Lay paper towels or a rag on the counter next to the stove, and put a wire rack over them.

Heat the oil in a sturdy pan (cast iron or the like) on high heat. You know it’s high enough when a drop of water dripped on   

        the oil sizzles and crackles.

Roll each chicken piece in the mix and transfer straight to the hot oil.

Cook about 5 minutes on the first side, flip and cook about 4 minutes on the other side.

They are done when both sides are dark golden brown and crisp.

Transfer to the wire rack to cool.

Hints: 

~Don’t crowd the pan. Don’t let pieces touch each other.

~The chicken needs to be pretty dry before being coated. I rinse the chicken under running water, put it on a towel, and pat it dry, then let them dry while I get everything else prepped.

Serving Suggestions:

Dip in Ketchup or ranch (not all dressings are gluten free, so pay attention).

Make small pieces for kids like chicken nuggets.