Grilled Potatoes with Meat

Pork Steak (or any other choice of meat)

5-6 potatoes peeled and cubed
olive oil
seasonings
(lawry's, pepper, salt, garlic powder, or minced onion)

Peel and cube potatoes.  Place in a bowl and stir in 1-2 tbsp of olive oil and sprinkle with seasoning of your choice.

Place on a layer of tin foil, fold up the sides and grill until potatoes are soft.


Click here to see all my gluten free dairy free recipes so far.

This recipe from me. :)


 

Randomness v44

1.
Monkey- Now that I think of it, I'm going to try to not blink anymore.  Because when Jesus comes back it's going to be as quick as a blink of an eye.  So if I blink I'll miss it.

2.
Monkey looks at my checkcard and sees the visa logo and says- "Hey, you have a visa half time card!"

3.
Monkey- I'm usually the non-quietest.
Me- Interesting how you're not admitting that you're loud, yet kinda are by saying you're the non-quietest.

4.
Bear- When it's 1 hour before 50 o'clock gas is going to be $100.
Me- What?!?

5.
TJ- Did I tell you that Home Depot and Office Max are joining?
Me- uh?!?  laughing- You mean Office Depot and Office Max?

6.
Bear- "This is another one of these."
(Great description)

7.
Bear- I wish I could rip my body in 2 pieces without dying so that half of me could sit with mommy and half of me could sit with daddy.


8.
Foster girl- You're gross people.
Monkey- We're not people, we're boys.

9.
Foster girl- Wanna play with me?
Monkey- I will!
Foster girl- OK!
Foster boy 3yrs- I will play with you.
Foster girl 6 yrs- No! You're not a girl!
Me- Uh you do realize that Monkey is a boy, right?

10.
Bear threw rocks and sand down the sewer drain by our driveway.  Then comes in the house to fill a cup up with water. "Hey, how come there's no sand in my cup?"

11.
Bear- Some day I'm going to flood the whole world with Olive Oil.

12.
Grandma's logic- "It was dark because it was too bright."




 

Chipotle Shredded Pork Tacos

Yummolicious!  This was great!!

Chipotle Shredded Pork Taco w/fried corn tortillas

2-3 lbs pork loin
black pepper
1 (8oz) can tomato sauce
1/2 cup water
1 small yellow onion
1-3 chipotle chile peppers in adobo sauce (from a can)
(use as many or as little as your family will like the flavor)
4 garlic cloves
2 tsp ground cumin
1/2 tsp cilantro
Corn Tortillas, fried in oil

Trim excess fat from pork loin.  Place in a slow cooker.  Mix together tomato suace, water, onion, chopped peppers, pressed garlic, cumin and cilantro.  Pour over top of the pork loin.  Cover and cook on low for 8-10 hours.  Or high heat for 5-6 hours.  Shred the pork.  Heat a small amount of oil in a frying pan.  Cook the corn tortillas for 8-10 seconds on both sides until golden crisp.  Layer meat and any other desired toppings onto your fried tortilla.


Click here to see all my gluten free dairy free recipes so far.

This recipe from Hy-Vee seasons spring 2013 catalog.

 

Shredded Pork Loin (dry rub)

2lb Pork Loin
3 Tbsp brown sugar
2 tsp garlic powder
2 tsp chili powder
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp salt
1 cup water

Combine the seasonings.  Rub into the Pork Loin.   Place in the crockpot and add about 1 cup of water. Cook in the crockpot on low for 6 hours or on high for 4 hours.
(the rub mixture is per 2lbs of roast, so the bigger the roast increase your rub measurements.)



Obviously you could eat this as a sandwich, but for the sake of being gluten free I just eat it as the shredded meat!  Great flavor!

Click here to see all my gluten free dairy free recipes so far.

This recipe was passed down from a friend.


 

Grilled BBQ Chicken

Easy Grilled BBQ Chicken

BBQ sauce (gluten free)
Chicken Legs

How simple can you get?  Cook the chicken legs until almost heated through on the grill.  Then spread on the BBQ sauce over both sides and cook the last few minutes.  Enjoy!

Click here to see all my gluten free dairy free recipes so far.

This recipe from me!


 

Sesame Broccoli and Rice

1 or 2 bunches of fresh broccoli
soy sauce (gluten free)
sesame sauce
salt and pepper
olive oil

Cut up the broccoli.  Put in a big bowl and toss with 1 Tbsp of olive oil.  Sprinkle with black pepper and salt.  Mix well.  Spread on a pan.  Bake at 400 for 10 minutes.  Remove from oven and sprinkle with sesame oil and soy sauce.  Bake another 10 minutes.  Remove and serve as a side dish or eat as a meatless main dish over rice!


Click here to see all my gluten free dairy free recipes so far.

This recipe was passed on from a friend.

 

Sweet & Sour Chicken (GFDF)

Sweet & Sour Chicken

4 chicken breasts
2 Tbsp olive oil
1 1/4 cup sugar
3/4 cup vinegar
1 cup chicken broth
7 Tbsp ketchup
2 Tbsp soy sauce
1/4 tsp ginger
1/2 cup pineapple jice
2 1/2 tsp cornstarch

Cut chicken into cubes.  Heat olive oil in the skillet.  Add the chicken.  Let the chicken cook, and pour any excess liquid out of the pan.  Drain the juices to get the sides of the chicken nice and golden brown.  While the chicken is cooking, mix the rest of the ingredients in a bowl.  Whisk together until well blended.  When the chicken is nice and golden brown, pour the sauce over top.  Stir it together.  Turn up the heat until it comes to a boil, then turn it back down to let it simmer for 10 minutes.  Serve over rice!

(You could also just cook the sauce mixture in another pan, and serve over top of the chicken and rice instead of cooking it in with the cooked chicken.)

Click here to see all my gluten free dairy free recipes so far.

I don't remember where I got this recipe it was so long ago.



 

Apple Crisp (Almond Flour)

Apple Crisp (Almond Flour)
2 cups almond flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmet
1/3 cup grapeseed oil (I used olive oil)
1/4 cup agave nectar
1 Tbsp vanilla
5-6 medium apples, peeled and sliced.

In a large bowl, combine the almond flour, salt, cinnamon and nutmeg.  In a smaller bowl, combine the oil, agave and vanilla.  Stir the wet ingredients into the dry.  Place the peeled and sliced apples into a 9x13 baking dish.  Crumble the topping over the apples.  Cover and bake at 350 for 50 minutes.  Remove the foil and bake another 10 minutes.

This was good.  But I might experiment with a couple things next time.  Like.... Honey(Agave) and sugar are interchangeable.  So I'm going to be a little more traditional and put sugar in my topping next time.  Plus I might beef it up with a couple more apples.  Then sprinkle a little extra cinnamon and sugar over the apples with a dash of lemon.  I guess I'll have to check back and compare the two for you all.


Click here to see all my gluten free dairy free recipes so far.

This recipe from: Elana's Pantry

 

Mother's Day 2013

This year mother's day was filled with lots of laughter and family time.  We even went out to eat at Five Guys, Burgers and Fries!  Yumm-o!

Check out a great picture.....but what you can't see is that I had to crop out the two little sweeties that we are fostering....they were sitting next to me and my boys were standing behind me.

 

Scotcheroos a.k.a Special K Bars

The debate is do you call these Special K bars, or Scotheroos?

Well I always grew up calling then Special K bars.  We would mainly use Special K cereal to make them but sometimes we'd use something else, cornflakes, or rice crispies.

My husband grew up calling them Scotcheroos.  They always made them with rice crispies.

Well now...in order to be gluten and dairy free, we don't use the butterscotch chips, and it has to be rice crispies.

So a new dilema is what to call them now?!?  There's no Special K, so maybe shouldn't call them that, and there's no butter scotch chips so maybe should call them that....hmmm..  Special Crispies?!
I'll have to think on that one.  We may just refer to our common names, knowing the ingredients are gluten and dairy free.

Scotcheroos a.k.a Special K bars

8 cups rice crispies (gluten free)
1 cup peanut butter
1 cup corn syrup
1 cup brown sugar
1 bag chocolate chips

Put the peanut butter, sugar and corn syrup in a bowl and microwave for 2 minutes.  Stir together.  Dump the 8 cups of cereal in a large mixing bowl.  Stir in the melted mixture.  Mix very well.  Flatten into a 9x13 pan.  Melt the chocolate chips and pour over the bars.  Let cool for the chocolate to harden.

Enjoy! :)

Click here to see all my gluten free dairy free recipes so far.

This recipe is a classic.

 

Crockpot Chicken Teriyaki

Crockpot Chicken Teriyaki

4-5 chicken breasts

1 cup chicken broth

1/2 cup teriayaki sauce

1/3 cup brown sugar

3 garlic cloves

Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in a large bowl.  Place chicken in a crockpot.  Pour the sauce mixture over top.  Cook on low 4-6 hours or until chicken is cooked through.

Click here to see all my gluten free dairy free recipes so far.

Recipe Source: Heavenly Recipes

 

Chicken Tortilla Soup

Chicken Tortilla Soup

1 small onion, chopped
3 garlic cloves, minced
1 Tbsp olive oil
2 tsp chili powder
1/2 tsp cumin
1 tsp oregano
1 jar black bean and corn salsa
1 cup gluten free chicken broth
1 1/4 cups water
1 cup frozen whole kernel corn
1 small can chopped green chilies (optional)
1/4 cup chopped cilantro
2 boneless chicken breasts, cooked and shredded

In a med stock pot over medium heat, saute the onion and garlic in oil.  Stir in chili powder, oregano, cumin, salsa, broth and water.  Bring to a boil and simmer for 5-10 minutes.  Stir in corn, chilies,beans, cilantro and chicken.  Simmer for 10 minutes.  Ladle into bowls and garnish with any extras you wish.  Then eat with corn chips.

Click here to see all my gluten free dairy free recipes so far.

Recipe Source: Gluten Free Checklist

 

Chicken & Peapods (GFDF)

Chicken & PeaPods
1 can (gluten free) chicken broth
soy sauce (gluten free)
cornstarch
3 chicken breasts
1 tsp sugar
1 clove garlic
1 cup chopped carrots
1 can water chestnuts
1 pkg frozen peapods
2 cups minute rice

Sauce:
1/2 cup chicken broth, 2 Tbsp soy sauce, 1 tsp sugar & 1 Tbsp cornstarch.
Mix together in a bowl and set aside.

Stir-Fry
In a medium bowl combine raw chicken cubes, 1 1/2 Tbsp cornstarch, 1 Tbsp soy sauce and 1 Tbsp chicken broth.  Mix well and cook until chicken is cooked through.  Put in a bowl and set aside.  In a pan, heat 3 Tbsp oil, stir fry carrots, garlic and peapods, until tender-crisp.  Add cooked chicken to the pan, along with sauce mixture and water chestnuts.  Stir until bubbly.  Serve over rice.

Click here to see all my gluten free dairy free recipes so far.

This recipe was passed down from my mother-in-law.