Author: stlmaryland

Gluten Free Monte Cristo Sandwich

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I love all things Disney. I can no longer tell you how many actual times I have been to Disneyland in the last 30 years… but I think it is around 11 or 12 times. And there are always different foods that remind you of Disneyland as well… like Dole Whips and Monte Cristo Sandwiches.

I am lucky enough to have scored the actual Disneyland Monte Cristo recipe years ago off the Disney website – I don’t make them that often because it is time consuming — but when I do, it is well worth the wait!

Today — is the first time I converted my recipe to Gluten Free and have to say, the sandwich tastes just a yummy as it did from its original recipe!

Gluten Free Monte Cristo

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Thai Coconut Soup

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Coconut Soup

This aromatic soup is rich with coconut milk and tastes just as wonderful. I love Coconut Soup!

Unfortunately, I can’t order it out since it is always made with chicken broth and Chicken chunks. So here is a turkey broth version with cooked ground turkey (since I didn’t have Turkey Tenderloin).

Thai Coconut Soup

Ingredients:

1 Tablespoon Lemon Grass Paste
2 (14 oz) cans of Coconut Milk
2 cups Turkey Broth
3 1″ strips of ginger, peeled
Dash of Cracked Pepper
Dash of Salt
1/2 lb Ground Turkey or Turkey Tenderloin, Cooked
1 (15 oz) can Asian Straw Mushrooms
1/2 cup Asian Baby Corn Cobs, quartered lengthwise
3 Tablespoons Lime Juice
3 Tablespoons Fish Sauce
1/4 teaspoon red pepper flakes

Bring Coconut Milk and Broth to a boil in a large pot over medium heat. Turn down heat to low. Add remaining ingredients except turkey. Simmer for 10 minutes.

Add turkey and simmer gently for 3 minutes.

Ladle into bowls and serve.

Chocolate Drizzled Popcorn

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Yes, I am in a mood where I just want to stuff my face with chocolate and yummy salted food. And what better combo then with Chocolate Drizzled Popcorn!!

Popcorn with Chocolate Drizzle

Chocolate Drizzled Popcorn

Ingredients

Popcorn, popped, salted and buttered
Dried Cranberries
Roasted Salted Peanuts
Bag of Chocolate Chips

Line a baking sheets with parchment paper. Fill the baking sheet with popcorn. Sprinkle with desired amount of dried cranberries and peanuts.

Melt the chocolate in the top half of a double boiler, stirring till smooth and melted. If chocolate is too thick add a little butter to thin it out.

Drizzle chocolate over your popcorn mixture. Place baking sheet in freezer for 5 minutes until chocolate is set.

Store in container with tight-fitting lid or resealable plastic food bag.

Gluten Free Sautéed White fish with Lemon Butter Sauce

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I love piccata sauce — but my kids think it is a little too lemony so I have come up with a mild lemon sauce that even the kids like. I say that is a win-win situation in my household! AND of course I love garlic and mushrooms, too, so I have added that to the sauce as well for a beautiful flavor!

White Fish with a Lemon Butter Sauce | Small Town Living in Nevada

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Gluten Free Pumpkin Roll Cake – Italian Style

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Gluten Free Pumpkin Roll Cake | Small Town Living in Nevada My aunt invited my husband and I over to her home for dinner one night eons ago — and for dessert she made a pumpkin roll cake. My husband loved it sooooooooooo much I was demanded to get the recipe. I had made the roll cake for his birthday one year and for every Thanksgiving since our first encounter with this yummy cake. My aunt is 100% Italian (me only being 50%)…. had made the roll cake Italian style. Instead of using cream cheese for the filling it has mascarpone Italian cheese instead. Anyhow, this pumpkin roll cake was 7 months in the making. I grew the pumpkins used in my recipe — cooked them up, pureed them then made the roll cake for Thanksgiving.

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Wishing everyone a wonderful Thanksgiving

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Happy Thanksgiving

This is always the time to reflect on what you are thankful for, but when you sometimes get family all jammed together for festivities like Thanksgiving it can be a little stressful. And with that patience tend to run thin, tongues wag and say things that sting, but stress can do that to you. So hopefully we can be more mindful of our feelings and move beyond the cattiness and truly be thankful for everything and everyone we have in our lives.

My family and I have driven to the Bay Area which is a typical 4 hour drive. But we stopped to go hiking after an hour in the car… to none other than to scout out a new camping place, of course.

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Gluten Free Sugar Cookies thanksgiving style….

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Sugar Cookie with Frosting and Pumpkin Candy

If I’m not making something for the family, I am making something for my kids class parties. I was signed up to bring cookies to my youngest’s preschool class which I am actually fine with making the dessert for class. Than at least I know my kids will be able to participate in the dessert if I am the one making it.

Anyhow, my mother’s friend Sandy had given me a box of Betty Crocker™ Gluten Free Sugar Cookie Mix back in July and I hadn’t had the chance to try it out yet. But then I thought today would be a good time to crack open the box. It was really simple to mix — I actually got down and dirty and used my hands to knead the dough together. Then I used my Pampered Chef Small Scoop to drop the cookie dough onto the cookie sheet so I would have relatively the same size cookies.

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Gluten Free Individual Serving of Meat Loaf

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I have no idea why my daughter loves meatloaf, but she does. And she tells me all the time “Mama, you make the best meatloaf! Can you please make meatloaf for dinner?” So who can say no to making meatloaf, when you get such a 5 star review!

So this time around I decided I was going to do something from the normal “Loaf” that I make. I decided to use a Large Muffin Tin to make individual servings. And I have to say — it came out great. And the little muffins popped really easily right out of the tin!

Individual Serving Meatloaf | Small Town Living in Nevada

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Turkey Tenderloins in a sweetened sage mushroom sauce

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Turkey Tenderloins in a sweetened sage mushroom sauce

I am trying to me mindful and use what I already have in the freezer. I am literally getting bored of food at the moment. Or maybe I am just too tired to cook. Let’s see – I volunteer at my kid’s school twice a week. My daughter is in Girl Scouts and we do something with the Troop at least once a week. I do PTO once a month. And then the rest of the time I am playing catch up with dishes or laundry or both at the same time all the while refereeing my children and trying to keep my sanity.

And on top of everything I have to have dinner ready for when my husband gets home from work so so we can sit down and eat as a family  – well not immediately. But at least with in 20 minutes of him getting home. We usually eat anywhere between 6:30 or 7 every night.

Nevertheless, I scoured the cupboards and grabbed a can of Gluten Free Cream of Mushroom soup and a can of Condensed Milk and said — I can definitely make a gravy with these two ingredients and the rest is sweet history. Think of a sweet sage sauce taken up a notch.

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