When it was just my husband and I living in Lake Tahoe, I use to make a different version of this recipe quite often in the winter since it was such a nice comfort food to warm you up from being out in the snow. But being Chicken and Gluten intolerant – I have changed the recipe up and literally have reinvented it. My oldest son said the biscuits were 1000 times delicious – So I guess I did something right!
Turkey and Biscuit Casserole | Small Town Living in Nevada
Last night I made Stromboli for dinner. Is a type of turnover filled with various cheeses, typically mozzarella, Italian meats and / or vegetables. The dough traditionally used is Italian bread dough or pizza dough that is rolled into a cylindrical shape and then baked. For mine, the dough was a little sticky and I didn’t get that perfect cylindrical shape. Nevertheless, it came out really tasty.
INGREDIENTS:
Homemade Pizza Dough ( I used Hodgson mill gluten free pizza crust mix )
Mozzarella Cheese, grated
6 slices Provolone Cheese
8 Ham slices
1/2 cup Turkey Italian Sausage, crumbled
3 tablespoons freshly grated Parmesan Cheese
4 ounce can of mushrooms
Olive Oil
Salt
DIRECTIONS:
Preheat your oven to 450º F .
On a lightly floured sandstone used roll the dough out to a large rectangle.
Sprinkle the Parmesan Cheese over 3/4 of the pizza dough leaving borders on all sides of the dough.
Layer your Provolone Cheese, Ham, Sausage and Mushrooms, then top with the shredded Mozzarella Cheese.
Fold over the sides then roll the dough 1/3 of the way. Grab the other side of the parchment and fold it over the rest of the way. Position the Stromboli seam-side down.
Brush the entire roll with olive oil and make diagonal slits for venting. Sprinkle with salt and bake for 25 minutes or until golden brown.
Remove and allow the stromboli to cool for 5 minutes before slicing 1 to 2 inch strips.
Serve with pizza sauce for dunking.
I had no idea what I wanted to make for dinner. But then I thought — I just bought some Turkey Tenderloins — maybe I can make something with those…. BUT WHAT??? And then I thought Turkey Pot Pies!!! It is fall, the weather is cooling down — so why not make some comfort food for tonight.
I had a playdate at my house yesterday and my friend mentioned Beef Stroganoff. I LOVE Beef Stroganoff, yet never make it because my husband doesn’t like it which is a bummer. BUT, my husband has been out of town — so I figured it would be a good time to make up a batch!
Ingredients
1 pound steak, cut into cubes
2 tablespoons gluten free flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced or 2 TBSP of dried onions
8 ounces canned mushrooms
8 ounces beef broth
1 (15-ounce) can gluten free cream of mushroom soup
1/4 tsp nutmeg
1 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 cup sour cream
Cooked gluten free penne pasta
Directions
Sprinkle the steak with salt, pepper, garlic powder and then with 1 TBSP of flour.
In a large skillet, brown steak in the olive oil and butter.
Remove the steak from the pan.
Add the onion and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with remaining flour.
Put the steak back into the pan with the onion and mushrooms.
Add the mushroom soup and beef broth with nutmeg. Cook over low heat for about 15 minutes, until thickened. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve.
Serve over cooked noodles.
Adapted from: Paula Deen
So I am helping put on a kids Halloween Party at the end of the month and I decided to experiment on some food for the party.
I cooked up the hot Dogs, then sliced a nail out and slit a few knuckle lines. How does it look? Will the kids like it?
I had a bunch of shrimp left over from making my Sushi dinner last night and decided since I won’t be heading to the Mexican Restaurant for Girl’s Night Out as planned, I will have it come to me instead. So I made shrimp tacos for dinner. 
So we had friends over for dinner and a movie – and Frozen Mojitos. I have been nursing my mojito for hours, LOL. It is strong on the Barcardi 151! My husband bought Cocktail Rx Freezer Cocktail mix – Mojito Flavor that comes in a 19.5-Ounce Bucket. Just freeze over night, pour in a glass, add some crushed mint and you have a yummy drink! Except my drink is living on foreverrrrrr……………
For dinner I decided on Shrimp Scampi, bruschetta, Garlic Bread and Crab Cakes with a garlic aoli sauce. So the vampires are staying away tonight!!!
After making more cookies and all the prep work for dinner – I still haven’t finished my drink… I am such a light weight.
AND I have no idea how I made dinner, but everyone Oohed and awed! No, just kidding I didn’t cook tipsy or even drunk, but it was really D-Lish!
Tonight I went the easy route and pulled udi’s pizza shells out of the freezer and added an abundance of toppings to create the perfect Gluten Free Pizzas for dinner tonight. Udi’s is usually my go to shell. It is quick and easy and basically the only one I can find at the grocery store… and it is pretty good, too. Now I will say it isn’t as good as old fashion pizza — but it makes do and the kids like it, a lot.
I made two mozzarella cheese pizzas then topped one with pepperoni, fresh slices of tomato and dollops of ricotta cheese.
The other pizza had cubed pork with pineapple. And lets just say all but one slice of each is left!
1 10″ Udi’s or other gluten free brand pizza crust
1/2 c. pizza marinara sauce
1/2 c. mozzarella
1/4 c. pepperoni
1 small tomato sliced
1/2 cup ricotta cheese
Preheat oven to 400° F.
Bake time: 8 – 10 minutes
Spread marinara sauce onto crust; layer with Mozzarella, pepperoni and tomatoes. Then top with 5 dollops of ricotta cheese. Bake until cheese is melted or until crust is crispy and not soggy and cheese is nice and golden. For about 10 minutes.
I was craving what all I can say is Chicken Parmigiana, but of course I can’t have chicken and well I was all out of parmesan cheese. Regardless of my predicament I decided I was going to make something similar. I was defrosting a pork shoulder roast, sliced it up into 7 steaks and began the process of making a Gluten Free Pork Mozzarella. My Italian grandmother (rest in peace) would be proud of my off the cuff Italian dinner tonight.
Originally written on June 25, 2014
We bought pork in bulk at Costco and put large sections of the pork in freezer Ziploc Bags for easy access and then froze in our deep freezer. I pulled a frozen bag out this evening and sliced the chunk of meat into 6 thick slices. Breaded the slices and fried them up in coconut oil.
Fried Pork and Mashed Potatoes
Ingredients:
Pork
Hodgson Mill, Inc. Gluten Free Seasoned Coating Mix(breading)
eggs
Oil – I used Nutiva Organic Coconut Oil
Melt coconut 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 GF Seasoned Coating Mix.
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 chops in a warm oven if cooking all at once is not possible.)
Small Town Living in Maryland 