Originally written on July 19, 2014
Roasted Turkey Breast
My husband smoked a frozen turkey breast a couple of days ago but didn’t cook it all the way so I could heat it up today in the oven for dinner. It was WONDERFUL, moist with a great smoked flavor! I paired it with diced squash, cranberry sauce, garlic potatoes and topped with a turkey gravy.
Originally written on July 23, 2014 I know we had pasta on Saturday — but the hubby is out with friends tonight and the kiddos asked for pasta, so why not. Instead of noodles I am cooking Penne Pasta tonight…. yum! 
Pasta Alfredo
I decided to use an Alfredo Sauce packet. Normally I make my own alfredo, but wanted to try something different.
Alfredo Sauce
1 pkg Simply Organic
1-1/2 cup whipping cream
2 tsp Butter
1/4 cup grated parmesan cheese
Pasta:
Penne Pasta (I am using TruRoots ancient grain organic penne pasta)
Salt, to add to boiling water (I use Himalayan Pink Salt)
4-6 cloves Garlic, minced
Mushrooms, sliced (I used Baby Bella)
1 TBSP olive oil
12 oz Veggies of your choice
1. Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook to al dente.
2. While water is boiling sauté garlic with olive oil. When garlic is tender add mushrooms. Sauté mushrooms until tender.
3. Add butter and whipping cream to sautéd garlic and mushrooms. When butter is melted add Simply Organic Alfredo Sauce packet. Stir, but don’t over stir otherwise you will have the sauce separate. It will still taste great, however, it just will look oily. Once you have a smooth consistency remove from heat and add grated parmesan cheese.
4. Cook your veggies. 5. When every step is done — toss everything in a HUGE pot and toss! ENJOY!
Originally written on July 24, 2014
Spaghetti with Italian Sausage
Tonight I made yummy spaghetti for dinner with diced Italian sausage, zucchini from my garden and topped with a sweet butternut squash sauce & slivers of parmesan cheese!
Originally written on July 28, 2014
Being in the Bay Area has its pros and cons… Cons being it has been hot in the triple digits for awhile. I am not use to my face glistening all the time, but thank goodness for pools! Where I live is bearable to this weather, but I am enjoying my vacation.
In order to keep the house from overheating we have opted to make BBQ steaks outside on the grill tonight. With the leftover steak I am making fajitas on the grill tomorrow night!
I marinated the steaks for a bit before throwing them on the hot grill. Baked several potatoes for about 45 minutes on the grill as well before the steaks sizzled next to them. And then boiled up some ears of corn on the burner on the grill as well.
BBQ Marinade
1/4 cup honey
1/4 cup organic ketchup
1/4 cup gluten free soy sauce
4-6 garlic cloves, chopped
Mix all ingredients together and place on meat and let marinade for a minimum of 30 minutes.
Tonight I had the opportunity to try out Venice Bakery’s Gluten Free Tortilla Wraps for the first time. My husband and I were discussing what we wanted for dinner and I suggested Burritos since I had some leftover seasoned ground turkey in the fridge.
I am so glad I made burritos because these 10″ Tortilla Warps are probably the best gluten free tortillas I have had in years. Even the kids asked if they were eating “Wheat Tortillas” that is how tasty they were.
These tortillas were soft and flexible that usually most gluten free tortillas lack. And because the tortillas were soft and flexible my burrito didn’t fall apart – a total shock — yet such a bonus!
The tortillas are so delectable that I just can’t get over they aren’t “wheat tortillas.” Thank you Venice Bakery for making a good-tasting Tortilla!
I would definitely recommend Venice Bakery’s Gluten Free Tortilla Wraps to everyone and anyone!
Stuffed Burrito on a Gluten Free Tortilla
Seasoned Ground Turkey
Venice Bakery’s Gluten Free Tortilla Wraps
Seasoned Black Beans
White Rice
Cheese, Shredded
Diced Tomatoes
Cilantro, chopped
Sour Cream
Romaine Lettuce, Shredded
Sriracha sauce (Optional)
Take your tortilla and warm it up on a grill
Place the tortilla flat and smear on even layer of sour cream then layer turkey, beans, rice, cheese, tomatoes, cilantro and lettuce. Add Sriracha sauce if you like a lil heat – then wrap it up tight and eat whole, or slice in half.
*** Disclaimer: I received Gluten Free Tortilla Wraps for free from Venice Bakery. I am not required to write a positive review. And all opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Originally written on August 30, 2014
So this weekend usually markes our local rib cook-off. While it is wonderful and we attended for many years, it just isn’t all that affordable. And since my husband makes way better ribs anyhow we decided to make our own. We threw 3 slabs of st louis pork ribs from Costco on the Traeger Pellet Grills. Of course 3 slabs are too many for a family of 5, however, we will have a slab and a half for leftovers, which is fine by me!
My husband, Josh, slathered the ribs with Kinders BBQ Brown Sugar Rub, then we smoked the ribs for 3 hrs on the Traeger with Hickory flavored Pellets. Later we cooked the ribs for 2 hrs at 225º F. What we had was a nice crisp outside with a juicy inside. It was way worth the wait!
Originally written on August 3, 2014
Nonna wanted to cook last night and made us Chicken Fried Pork with Pork Cube steak. Oh so delicious! 
Chicken Fried Pork Ingredients: 6 pork cube steak 4 eggs 2 cups Ener-G Foods, Inc. Gluten Free Bread Crumbs 1 tsp italian seasonings 1 tsp dried minced onions 1 tsp dried parsley oil for frying Heat oil in a deep skillet until it comes about 1-inch up the side of the pan. Take out two shallow dishes like pie dishes – In one dish beat eggs. The other fill with Bread Crumbs, onions and herbs. Coat pork in egg mixture, transfer to other plate and dredge through coating mix until coated. Fry pork until golden, about 6-7 minutes per side. Transfer to a paper towel to drain. (Keep pork in a warm oven if cooking all at once is not possible.)
Written on June 17, 2014
Went to the Carson Valley Days Carnival on Thursday June 12th and brought Gluten Free Corn dogs for my kids and I to eat since the ones you buy at the carnival contains wheat.
Gluten Free Corn Dogs
Ingredients
Oil for deep frying
1/2 cup gluten free cornmeal
1/2 cup Gluten Free flour
2 teaspoons sugar
2 eggs, beaten
2/3 cup milk
1 package (16 oz) gluten free hot dogs
Sticks, I used Kabob wood sticks
• In deep fat fryer or heavy saucepan, heat 3 inches oil (to 375°F).
• In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. • Roll hot dogs in batter until covered.
• Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate.
• Once cooled slightly insert sticks
Originally written on August 6, 2014
The heat is killing us so it is back to Barbecuing outside once again. I threw a rack of Pork Ribs on the grill.
Normally I don’t ever parboil, but it was 5:15p when we decided to make ribs, and so I threw them in a pot of boiling water before throwing them onto the hot grill.
After the ribs were charing nicely, I brushed Kinder’s Custom Meats Inc. BBQ Sauce on and caramelized the sauce.
Place ribs in a large pot and cover with water. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour.
Take ribs out of water and place on the grill. Brush BBQ sauce over ribs. Cook about 10 minutes per side, to heat through. Pass remaining barbecue sauce at the table..
I must have been craving Garlic — because every thing I made tonight contained garlic, LOL! And now I hope no one knocks on the door cause I will bowl them over with my breath, LOL! As the main course I made a Crockpot pork with capers and an apricot balsamic vinegar sauce. The sauce is sweet and pairs well with the pork! And of course I love capers so it is a win win kind of dinner for my family! 
Crockpot Pork Roast with an apricot balsamic vinegar sauce.
1/2 cup apricot Jam
1/2 cup packed brown sugar
1/2 cup Marin Wine
1/3 Cup Olive Oil
1/3 cup balsamic vinegar
4 oz jar capers with juice
6 cloves garlic, minced
2-3 pound pork roast
serves 6
Place all ingredients in a crockpot and cook 6 hours on high.
Small Town Living in Maryland 