Pork Fajitas

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Pork Fajitas

4- 5 cooked Pork Chops

1 -20oz. Bag of Frozen Pepper and Onion strips

2-3 Teaspoons Chili Powder ( Depending on how much you like Chili)

2 Teaspoons Ground Cumin

1-2 Teaspoon Garlic Powder (according to taste)

1 Teaspoon Salt ( or to your taste)

1 Teaspoon Ground Black Pepper

Slice cooked pork chops diagonally into 1/4 inch strips. Add meat to a greased 10 inch skillet, then pour peppers and onions over pork. Place skillet over medium high heat. Add spices sprinkling evenly over mixture. Stir then cover and let simmer 5-6 minutes. Stir to cook evenly until mixture is hot and bubbling. Remove from heat and serve with Gluten Free tortillas or Chips. Enjoy!

Chicken Taquitos

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Chicken Taquitos

Using the Roasted Chicken that you made earlier in the week, remove all of the meat from the bones and shred with a fork, removing any skin that remains. 

2 Cups cooked shredded Chicken
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers ( I like the mild peppers)
6-7 Gluten Free Corn Flour or White Tortillas ( the ones available to me are the Mission Brand)

Brush the outside of each tortilla with oil and then fill the inside with meat, cheese, and peppers to the edge of the tortilla closest to you. Leaving a space at the open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. When you fill all of the tortillas, place them with the oiled seam side down into the air fryer pan. Place pan in air fryer and set the fryer on 400* for 8-10 minutes. Turn Taquitos over half way through cooking time. Remember to check them at about 8 minutes. Some fryers are more powerful than others.

If you don’t have an air fryer, then place filled tortilla in hot oil, (enough oil to cover taquitos) seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa or Cheese Dip. Enjoy!

Easy Cheese Dip Recipe:

 1- 32oz. Box of Velveeta Cheese ( Queso or Yellow which ever you prefer) (Cube block of cheese, when you get it out of the box.)

1-   10oz. Can of Original Rotel Diced Tomatoes and Peppers

Pour Rotel in large mixing bowl and add cubed cheese. Place in microwave on high for about 5 minutes. Remove and stir, put back in microwave if it is still lumpy for a couple more minutes or until smooth. Serve warm!

Mashed Potatoes

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Mashed Potatoes

I usually buy White Russet potatoes, you can use any variety that you like. Russets also cook faster than some varieties like Reds or even Yukon Gold.  I use 1 medium potato per person, but since we are prepping for 3 meals, you will need to use 3 per person. So if you are cooking for 4, then use 12 potatoes.

This recipe is in conjunction with my on going series of Meal Planning and Prep.

INGREDIENTS:

12- 14 Potatoes, (depending on size, a medium potato is about 3 ½ to 4 inches long) If you have small potatoes then use 2.

2 Teaspoons salt ( use 1 teaspoon in water before boiling)

½ Cup Salted Butter or butter substitute ( =1 stick butter)

Wash and peel potatoes, removing any bad spots. Then cut potatoes into about ½ to 1 inch cubes. Place cubes into large sauce pan and cover with water about an inch above the potatoes. Add 1 teaspoon of salt and place pot one burner. Turn burner to high. When potatoes start to boil, set timer for 10 minutes. ( Do not remove pot from heat, cover with lid loosely, stirring occasionally) * After ten minutes, dip out 2 cups of potatoes and cover with liquid. Let them cool and place in refrigerator using an air tight container.* ( You will use these in the Beef Stew, later in the week)

Reset your timer on the rest of the potatoes still in the pot and let them continue to boil for another 10-15 minutes, or until fork tender.  When potatoes are very soft a fork will easily go through the potato, they are done. Remove from heat and drain liquid from potatoes into a heat proof bowl. To the pot add ½ cup butter, and 1 or 2 Teaspoons salt to potatoes, depending on your taste. Then mash the potatoes with potato masher or electric mixer. Butter will melt into hot potatoes as you mash them, remember to taste to see if you need more salt. If the potatoes are a little dry add more liquid as needed, using liquid that you drained from the potatoes. Only add a tablespoon or so at a time mashing until smooth and fluffy! ( Don’t over work the potatoes after mashing, it will cause them to be rubbery.)

Optional: If you prefer before serving you can top them with a little Garlic Powder, Chopped Scallions, Crumbled Bacon, etc. Whatever your family prefers.

Note: Remember to keep any leftover mashed potatoes.  Refrigerate storing them in a plastic sandwich bag. You can use these to make the Shepherd’s Pie.

Simple Gluten Free Meatloaf

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Meatloaf

1 Lb. Lean Ground Beef

1/2 Lb. Gluten Free Pork Sausage ( I use J C Potter blue package)

3/4 Cup Gluten Free Oatmeal

1 Egg beaten

1 Teaspoon Salt

1 Teaspoon pure Garlic Powder ( not garlic salt)

1 Cup Gluten Free Ketchup

Preheat oven to 350*

In medium size mixing bowl mix ground beef, sausage, oatmeal and beaten egg, along with seasoning and 3/4 cup of ketchup. I use my hands to just get in there and squish it all together until well mixed. Then place mixture into a oiled 5×9 inch loaf pan, or a 9×9 casserole pan. ( I like to use a loaf pan so that I can slice it for sandwiches later) Shape meat mixture until smooth then top with remaining ketchup, spreading out evenly. Bake for 45- 50 minutes or until done. Cool and serve. Enjoy!

Grilled Skillet Apple Cobbler

Skillet Apple Cobbler

My Mom’s apple trees have a lot of apples this year, and we love Apple anything! This cobbler is so easy and making it on the grill adds to the flavor and keeps from heating up the house with the oven.

Grilled Skillet Apple Cobbler

Crust:

2 Cups Gluten Free Biscuit Mix

2/3 Cup White Granulated Sugar

1 Cup Water

1 Large Egg (beaten)

Filling:

4 Cups peeled and sliced Fresh Apples ( I used green cooking apples, sliced about 1/4 inch thick)

1 Tablespoon Ground Cinnamon

1/2 Cup packed Brown Sugar

1/4 Cup (1/2 Stick) Cold Butter sliced very thin ( or butter substitute)

Finish Topping:

1 Teaspoon Ground Cinnamon

1 Teaspoon White Granulated Sugar

Preheat Grill to 375 – 400* ( only use the outside burners)

In large bowl whisk together all ingredients for crust and pour about a third of the mixture into bottom of a greased 10 inch cast iron skillet. Just enough to cover bottom completely. Set aside the rest of the batter.

Then in another mixing bowl combine apples, cinnamon, and sugar. Then pour into skillet on top of the bottom crust. Then top apples with cold butter slices, spacing evenly over apples. When this is done pour the rest of the batter on top of butter and apples.

Place in the center of the top rack of grill and close lid. Remember to leave the center burners off and only use the end burners. Bake for 35 – 40 minutes or until crust is browned around the edges and a knife inserted into apples are soft.

 10 minutes before removing from grill sprinkle top with remaining Cinnamon and Sugar. Enjoy!

More Party Food!

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Gluten Free Sausage Cheese Balls!

1 Pound GF Pork sausage, uncooked ( I used JC Potter)
8 oz Cream Cheese, softened
1 Cup GF Bisquick ( or your own GF biscuit mix)
2 Cups Sharp cheddar cheese, shredded
Optional ( 1-2 finely chopped Jalapeñoes)

Preheat Oven to 375*
Add all ingredients to food processor or large mixer, using the dough hook or blade. Mix until well blended, then using a 1 to 1 1/2 inch scoop, ( or your hands) make balls from mixture. Place each ball onto a parchment paper lined baking sheet. ( I like to use my stone ware, it makes them really crispy). Bake for
25-30 minutes. Turning each sausage ball half way through baking time. When cooked through, remove and serve. Enjoy!

 

Greek Sausage

 

Greek Sausage (2)

We have been working on Party food this week. I love the make ahead kind that you can pull out and just reheat!

Greek Sausage

1-  2 Pound stick of Gluten Free Sausage ( I used JC Potter)

1/4 Cup Gluten Free Greek Seasoning( Recipe Below)

Preheat oven or smoker to 260*

Cut the plastic wrapping off of the sausage and place in foil. Sprinkle Greek seasoning over sausage, turn sausage roll to completely cover the whole exterior of the meat. Then fold foil completely around sausage and seal at each end. Then place in oven or smoker and roast for 6 hours. ( you can also do this in the slow cooker on high) When done  remove from oven or smoker and let cool before slicing.

This is great to serve with chips and dip!

Greek Seasoning

2 Tablespoons Dried Sweet Basil Leaves

2 Tablespoons Dried Parsley Leaves

1 Tablespoon Dried Oregano Leaves

1 Tablespoon Dried Rosemary Leaves

2 Tablespoons Dried Thyme Leaves

2 Teaspoons Garlic Powder ( not Garlic Salt)

2 Teaspoons Onion Powder

2 Teaspoons table Salt

Combine all of the Herbs and spices into food processor or spice grinder and pulse or grind until all the leaves are finely chopped and well mixed. Store in an air tight container or freezer until ready to use.

Optional : add 1 tablespoon of Pepper flacks if you want it spicy.