Hi all! I know it’s been quite awhile since I’ve posted but I’ve got some new favorites that I really wanted to share. For this post, I’ll start with our enchiladas. I hope y’all like them as much as we do!!
So for years I’ve looked for a good clean gluten free enchiladas sauce and it just didn’t exist. At least, I couldn’t find one if it did. But recently, I found one from Whole Foods (365 brand) and the whole family is so happy about it! This has become one of our go-to Thursday night dinners. It’s pretty bare bones which makes it super quick and easy to make. You could add sautee onions, cilantro, etc but I keep it pretty simple. After all, I did say it was a Thursday night meal. 🙂 Also, I used the Siete tortillas and to be honest, my family didn’t love them, not until this dish at least. They all said this was better than going to a Mexican restaurant! It really is! But really you can use any tortillas you like.
This is all you need…Just three simple things!!
It’s so simple, Alice has even made it a few times…
Some friends of mine brought this Kale Brussels Sprout Salad on our girls beach trip last month, and it was amazing! Better yet, because it didn’t get soggy, it was perfect to have around all week. I’ve been meaning to make it since our trip and tonight I finally did. It was so yummy. My daughter especially loved it! It went really well with our favorite summer burger. And it makes plenty so you can munch on it all week.
One of my favorite kale salads is from The Optimist in Atlanta. That and their grilled octupus are the most amazing appetizers ever. Anyway, I love that their kale salad has very thinly sliced chirizo sausage on it. It gives it just a little extra kick with each bite. While I didn’t want to take the time to cook some chirizo and then cut it in super thin slices, which sounds like a bit of a tough task, I thought I would just add some pepperoni instead.
My kids have actually been having cooked pepperoni in the morning as a part of their breakast lately. My son, who was the first to ask for breakfast pepperoni, said it was just like having bacon. I thought that was a great point! And it’s so much easier and less messy to make. Anyway, you can just put a handful pepperonis in a skillet and let it cook for about 5 or so minutes until they are crispy. And while the pepperoni aren’t necessary for this recipe by any means, they do make for a great addition to this salad.
These are the two brands that we like. Tate tends to like the Appplegate better because they are thiner and get crispier in the skillet…I got the Applegate from Publix and the Wellshire from Whole Foods.
For this great salad, all you need to do is cut the kale as thin as you can….
Chop the shallots (and don’t get photo bombed)…
Mix it with the brussels sprouts and add the dressing (see below). It’s so easy with these pre-cut brussels sprouts from Whole Foods. And the exact amount the recipe calls for so it’s perfect.
I am not sure what kind of kale this is so I thought I would just take a picture of the label to show you guys. It’s not dino kale but fairly similar in thickness. My guess would be a tuscan kale.
Mix the dressing in a small bowl like your suppose to and stir well, or just dump the ingredients into the large bowl wth the kale brussels shallot mixture like I did and stir and wah-lah!
If you’re not using the pepperoni, I would highly recommend that you use some salted almonds or sunflower seeds for a little crunch and some extra protein…
I know the pepperoni didn’t make the picture but by the time I realized I wanted to add them, I had already put my camera up. And besides, the salad is great with or without those little things.
This is probably one of the easiest recipes I make, and thankfully everyone in my family loves it. While we used a seafood medley that consists of shrimp, scallops, calarmari, and muscles (which I pick out and eat separately because I love them and the family doesn’t), you can use just shrimp or just scallops if that suits your fancy. I get this from the frozen seafood section from Whole Foods, and they have lots of variety. When I saw the price, I was plesantly surprized but assumed it must be farmed seafood. Turns out it was all wild! And it’s such a good mixture. I’m telling you, this meal is restaurant quality, but for only a small fraction of the cost.
All you need to do is let the seafood thaw the night before or set it out a few hours a head of time. Then put the seafood in a strainer and rinse it off. In a large pan, melt about a tbsp or two of butter with minced garlic, then add the seafood (some white wine if you’d like) and let it cook for about 5 minute or until the seafood is no longer transparent. Then, I’ll add your favorite spaghetti sauce, ours is Rao’s, and that’s it!
For the kids and hubby, I add some gluten free pasta (we like this one), and I’ll just eat it plain or top it over some cauliflower rice. Yum!
Can’t get the recipe card to work so for today, here is the recipe:
1 lb pack of frozen seafood
2 tbsp of butter
2-3 garlic cloves, minced
2 tbsp of white wine, optional
salt and pepper to taste
noodles or cauliflower rice
Thaw seafood night before by putting it in the fridge or even about 3-4 hours before by setting it out.
Place seafood in strainer and rinse.
Heat large pan on high, add butter and minced garlic.
Then add seafood (and white wine if you want) and cook for about 5 or so minutes, while stirring often, until the seafood is no longer transparent.
Add it to pasta, cauliflower rice, or eat it plain (my preference).
This past weekend, I was with some dear friends at the beach, and we were thumbing through some recipe books (no, I didn’t bring them…and, no, I don’t just talk about food with my friends :)). Anyway I found this stuffed sausage mushroom recipe that looked really good. See the picture below…
Yumm…Ok, my iphone picture of this picture isn’t so great but you’ll have just trust me that it looked really tasty.
Anyway, I thought, as good as this looks, there is no way I’m taking the time to stuff anything, but I was really craving the flavors of this recipe. So, with a few tweaks, and no actual stuffing, I ended up with this Sausage Mushroom Casserole, and, I have to say, it turned out really well! Quick, easy and delicious!!
Alice kept saying “Oh my gosh. oh my gosh. Mom, wow this is so good!” I literally had to grab it from her to take a quick picture before she devoured it. I have to agree with her, this dish is quite good. It will likely become a new weekly staple for us! Scott kept saying since we used Italian sausage that we should add some cheese and marinara or pizza sauce to it. I think I’ll try that next time. And I might also try this recipe again without the Italian sausage and just a plain sausage to really get the traditional stuffed mushroom appetizer taste. Regardless, I am happy to have this meal in my arsenal. I hope you all like it as much as we did!
We used Whole Foods mild Italian pork sausage and just took it all out of the casings. There were four so you can see they were a decent size….
Since I had my ulu knife to cut the mushrooms up with in the colandar, then I just chopped the celery and onion by hand. But if I didn’t have the ulu knife, I would have just put all of the veggies in the food processor to save some time.
4 mild itailian pork sausage (maybe about 3 oz each), take out of the casing
2 8 oz. packages of mushrooms, chopped
3 stalks celery, chopped
3 garlic cloves, minced
small white or yellow onion or half of a medium onion, chopped
2-3 tbsp of butter
2 tbsp wine
1/2 tsp salt
1/2 cup gluten free bread crumbs
Preheat your oven to 350.
Chop (or food process) your mushrooms, celery and onion.
Mince your garlic.
Heat a large pan on high and add 2 tbsp of butter, minced garlic, and mushrooms.
Cook for about 10 minutes or until the mushrooms start to brown. Pour out any extra liquid from the mushrooms.
While that is cooking, heat your cast iron skillet (make the sausage brown and crispy!), take the sausage out of the casing and add it to your skillet or pan.
Cook for about 10 minutes, stirring often, until no longer pink.
Add the celery, onion and wine to the mushrooms and cook for about 5-7 minutes until they start to soften.
Add the sausage, grease and all (trust me), to the pan of veggies.
Add the gluten free bread crumbs to the mixture and stir.
Cook for 35 minutes or until it gets brown and cripsy.
We use our Ulu knife to cut up the mushrooms. I just put them in the colander and chop with my U shaped knife. You can get them on amazon.
We love Kinnikinnick Gluten Free Panko Style Bread Crumbs. You can get them on vitacost.com or Whole foods.
Optional: parmesan cheese mixed in or on top would be great! You could also try it with some tomato sauce for a change. My husband keeps saying "mmm,it's like a pizza". Not really what I was going for but he likes it nonetheless.
Got any Champagne leftover from the weekend? Great, then I have the perfect recipe for you! If you don’t, it might be worth getting an inexpensive split.
I would normally be too cheap to buy Champagne just for a recipe, but I had a little leftover from Spring Break. Anway, I am so glad I did. This dish was really good!! I don’t usually love pork chops because mine tend to be a little dry but these were anything but dry. They were tender, juicy, and they had so much flavor! And I know, the recipe below looks a little more complex than I normally like in my recipes but I promise, it’s really easy to make!! Everyone in our family loved it! I hope your family loves it too!
Heat your cast iron skillet on high and let it warm up (so the pork will sear well).
After a minute or two, add 2 tbsp of butter.
Then add your pork chops to the skillet and seer for 3 minutes on each side.
Remove pork chops and place them on a plate.
Turn heat down to low and add 1 tbsp of butter and the shallots.
Cook shallots for 2 minutes.
Add the Champagne and stir well with the shallots.
Place the pork back in the skillet, baste with the Champagne sauce and place in the oven.
Bake in the oven for 45-50 minutes (for thick 2 inch pork chops) or 30-35 minutes for thinner chops) or until thoroughly cooked.
Heat 2 tbsp of butter in another large pan.
Add the mushrooms and cook until nice and golden brown.
Remove pork from oven and add the sauteed mushrooms.
Stir in the tarragon and drizzle with lemon juice.
Tip: In order to get the mushrooms nice and brown, I'll pour out the excess liquid (water) once they have cooked for about 5 or so minutes. You can even use a paper towel or two so soak up the excess water.
You could skip the tarragon and lemon juice and it's still really good!