Author: stlmaryland

Gluten Free Baked Turkey Taquitos

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Taquitos1

I have never baked homemade taquitos before and wanted to give it a try. Baked taquitos are healthier and create less of a mess in your kitchen than when you are frying them.

Serve with sour cream and / or guacamole or even a Sweet & sour cranberry dipping sauce. Leftover chicken or a rotisserie chicken is perfect for the filling… or in my case leftover Turkey.

Since my kids and I are intolerant to chicken, I make A LOT of turkeys over the course of a year and whatever you usually make with chicken, I substitute with Turkey, hence Turkey Taquitos. 🙂

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Snow!

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Well we finally got some snow that decided to stick around… <<sigh>> it has been many years that the snow has been this good here. The ski resorts opened earlier this year and the skiers are quite happy. I on the other hand just love the scenery!

I don’t think the chickens are liking the snow all that much, but they adapt quite nicely once the sun is fully out.

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And my dogs just love the snow… LOVE it! My older dog Molly — doesn’t want to come in the house even if it is 17º F outside. Silly dog!!

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Anyhow, it looks like the white stuff will be sticking around for Christmas.

Gluten Free Peach Rib Sauce

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My youngest son LOVES ribs and is always asking me to make him ribs be it barbecued, baked or even in pasta gravy. Nevertheless, I like to mix things up and try new recipes A LOT. So I wanted to try something sweet and sticky this time around and this Peach Rib Sauce was just the right mix of sweet and just the right amount of sticky!

Luau Rib Sauce

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Sweet & sour cranberry dipping sauce

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Taquitos

Last week I wanted to use up the rest of my turkey leftovers and decided to make homemade gluten free shredded turkey taquitos. And then thought a sweet & sour cranberry dipping sauce would go perfectly with them!

Well the sauce came out better than I had expected… so I know I will be making this again!

Sweet & Sour Cranberry Sauce

Ingredients:

1 can of cranberry jelly
2/3 cup of apple cider vinegar
1 cup of sugar

Directions:

Combine all ingredients in a sauce pan over medium heat. Stir until smooth. Let cool.

 

Adapted from Tasty

Gluten Free Black Bean & Mushroom Patty on Rye

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I would love to call this a burger, but can’t wrap my head around that word when this isn’t a “Hamburger.” And to call it anything other than a “patty” would otherwise be wrong, correct?? A meatless patty at that. Would you call it a veggie burger if it only has maybe two veggies (Onion & Mushrooms) in it? I don’t know… let’s just say I made Black Bean & Mushroom patties for a Meatless Friday and they turned out über delicious!

I have tried countless veggie ‘burgers’ and picked up a few tricks at making these patties and lets say the key to your patty would be if the mixture looks too wet, add more breadcrumbs and/or oats. It is a must if you want to form a patty that doesn’t fall apart when you are eating it. And if for some reason it looks to dry and crumbly add more moisture. You need to play it by ear and go from there.

This recipe will give you 6 rather nice sized patties for your meal. You can either enjoy them on a bun or as I did on toasted Gluten Free Rye Bread. Either way, you are sure to enjoy!

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Gluten free dark chocolate chip cookies

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I am always trying to figure out that perfect cookie recipe since going gluten free. I think my search is finally over. I hit the jackpot and literally can’t stop eating these cookies. I think I am on number 4!

I love crispy cookies and my husband likes soft cookies. My first several batches I baked the cookies for 12 minutes and they crisped up nicely! Now I am baking the remainder of the dough for 10 minutes so it is more of a soft batch cookie that my husband loves. My kids, they can careless if their cookies are crispy of soft — they are just happy I am making cookies!

Gluten Free Dark Chocolate Chip Cookies

 

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Gluten Free Pumpkin Pie with a sweet pie crust

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Pumpkin Pie

When I made my Gluten Free Cuccidati Cookies I had a lot of dough leftover. And since the dough rolls out like a Pastry Dough I decided to experiment and see what it would taste like as a pie crust shell. So I made a Gluten Free Pumpkin Pie using said dough and prayed it would taste at least ok on Thanksgiving. Cause everyone knows that Thanksgiving isn’t really the right place to experiment with food recipes when everyone is expecting their Traditional yummy recipes.

Nevertheless, I experimented and the crust was better than ok.. it was delicious! I stressed for no reason, LOL.

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One-pot Gluten Free Turkey Alfredo

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I have not been feeling well the last week. I have head congestion that just won’t seem to go away. But no matter how I feel, I am still at it in the kitchen making dinner for everyone, EVERY.SINGLE.NIGHT.

Last night I decided that I was going to use up the last of the Thanksgiving turkey leftovers and thought a pasta dinner would be the way to go.

Don’t get me wrong, I LOVE turkey leftovers… but after a week of eating Turkey for dinner — I am kinda done and would like something else regardless of how creative I can get.

Making a dinner that only requires one-pot makes for easy clean up! And not to mention a simple dinner prep.

One-Pot Turkey Alfredo

 

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Gluten Free Sopapillas

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Fried Cinnamon Sugar Tortillas

My mom always made my brother and I Sopapillas growing up. Ok Sopapillas is a fancy name for a Deep-Fried Flour Tortilla, Sprinkled with Sugar and Cinnamon. Around Halloween she would carve the tortilla to look like a pumpkin which was really cool.

Nevertheless, now with gluten free tortillas available at the grocery store I no longer need to make these with Corn Tortillas and can actually use a Gluten Free Flour Tortilla. YAY!

It is just so easy and quick — Just fry up the tortilla then sprinkle with a Cinnamon-Sugar mixture and then top with a dollop of whipping cream drizzled with honey!

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Turkey Gravy

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Well my gravy was a disaster yesterday. I have no idea where I failed, but the darn thing never thickened and looked like thin au jus unfortunately. Since I have a lot of leftovers because I cooked a 25 pound turkey, I made a new batch of gravy today — and it is perfect!

Never give up, today is a brand new day to try at it again!

Turkey Gravy

Ingredients

  • 1 cup pan drippings
  • 2 cups turkey or chicken stock
  • 1/2 cup butter
  • 1/4 cup arrowroot or more if you want thicker gravy
  • Salt and Pepper to taste

Directions

  1. Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat.
  2. In a pot on high heat add drippings and stock. Bring to a boil.
  3. Remove pot from heat add arrowroot, constantly whisking to combine until completely dissolved.
  4. Next add butter and stir until butter is melted.
  5. Add salt and pepper to taste.
  6. Serve immediately, or keep on very low heat until you’re ready to serve.