Grilled Steak Salad

For years I have not done salad mainly because of my dislike of lettuce. I'm actually pretty open about this issue and this lasted until my Dad introduced me to a lettuce I actually like, Boston Lettuce. While I was making our weekly meal plan (a future post) I realized we needed something a little healthier this week so I threw a salad on there. My view on salads is forever changed.

You will need:

• 1 head Boston lettuce
• 2 heads Romaine
• 4 eggs
• 3 tomatoes
• 1 lb steak tips
• Gluten free balsamic vinaigrette
• a shredded cheese (we used left over gruyere)

For the marinade you will need:

• 1/4 cup each: gluten free soy sauce, balsamic vinegar and Worcestershire sauce
• 2 tbsp. each mince garlic and Dijon mustard
• Salt, pepper, crushed red pepper flake and garlic powder as desired.
• a dash of meat tenderizer
• olive oil

To make:

• make hard boiled eggs (place eggs in water, once boiling cook for 10 minutes, peel) and slice into quarters.
• cut up the lettuce, tomatoes and any other items you would like to add.
• grill steak tips and slice thinly
• plate together, dress with balsamic vinaigrette, freshly grate cheese over top and enjoy!!

Gluten Free French Onion Soup

I have never been a huge onion soup fan but I grew up in a house with a mother who loved it. After getting sick at the beginning of the weekend with this ridiculous cold I had a strange craving for it. I may blame the amazing onion gravy for this. While out shopping we decided to swing in to the Trader Joes closest to us to pick up the ingredients. Looking at the recipe it seemed to be a pretty simple meal, little did I know a lot of patience was needed.

You will need:

• 2 tbsp. EVOO plus 2 additional tbsp.
• 4 yellow onions, peeled and thinly sliced.
• 2 tbsp. gluten free flour
• 4 cups gluten free beef stock (Trader Joes is officially my new favorite)
• 1 bay leaf
• 1/2 tbsp. thyme
• 3 tsp honey
• 1 tbsp. balsamic vinegar
• gluten free French bread rolls or loafs
• 1 oz gruyere cheese
• slices of Swiss cheese (Keith doesn't do Swiss so we opted for a Colby Swiss)

To make:

• Heat 2 tbsp. evoo to medium heat in a large pot.
• Add the onions. Stir occasionally until the begin to brown)
• Turn the heat to low and be patient stirring every 15 minutes (10 once they are closer).
• Once they look dark brown ang gooey looking add the beef stock, bay leaf, thyme, honey and balsamic vinegar.
• Allow to simmer for 10 minutes and add the salt and pepper to taste.
• Remove from heat and preheat the oven to broil (low)
• In a separate pot heat the additional 2 tbsp. of oil and add the flour to create a roux.
• Allow to cook for 2 more minutes (take this time to toast your bread pieces) and then add to the soup.
• Ladle your serving portions into your individual size oven safe containers and place toasted bread pieces on top.
• Layer your cheese slices, and sprinkle with your grated gruyere.
• Place containers in the oven until the cheese is melted and bubbly.
• Serve hot (warn that it's hot!) and enjoy!!

Fondue Friday!

I was raised in a catholic family however I am far from what is considered a good catholic. I have made many life decisions against the religions beliefs but I can sleep at night with them and I personally feel that is all that matters. I'm also way too open minded of a person which my Dad is well aware of. Growing up he only really asked one thing of us, to observe lent and no meat Friday. To this day I still try to do as he wishes. Then enters Keith who does not observe this nor does he eat fish. Now there's a brand new challenge on the table. My solution- Fondue!

For this meal I followed a Melting Pot copycat recipe however edited it to be gluten free as well as add a little but more flare to it.

You will need:

• 1/4 cup butter
• 1/4 cup gluten free flower (I still am a fan of Bob's Red Mill)
• 1 bottle/12oz gluten free beer (I used Omissions because it was what I had but next time I would use a Glutenberg Pale Ale for an extra kick.
• 1/2 tsp Worcestershire sauce (I used a few more drops for extra flavor)
• 1/4 tsp Dry Mustard
• 1/4 tsp Red Pepper Flakes
• 4 cups of cheese (We used Fontina, Sharp Cheddar and Gouda)

To make:

• Melt the butter in a saucepan and whisk in the flour until smooth.
• Whisk in your beer and bring to a boil until the consistency of heavy cream.
• Mix in your Worcestershire sauce, dry mustard and pepper flakes. Adjust amount to your liking
• Mix in your 4 cups of cheese by handfuls until smoothly melted.
• Pour into your fondue container or appliance.
• Enjoy with your favorite sides

Side note: Keith felt it needed a little extra kick, he'd eat everything spicy if I let him, so he added a few dashes of Sriracha.

The Gluten Free Onion Gravy

After making the chicken gravy I was feeling a little more confident about myself making gravy's. They have been something I have always been very hesitant on and if I could buy it premade or as a mix I did so, however with the gluten free thing I had to step it up and figure out my own. I must say this gravy has become a favorite. I see this as being used on many future meals. Event he kids loved it.

You will need:
2 medium onions peeled and thinly sliced
2 tbsp. EVOO
2 tbsp. butter
1 tsp sugar
1 tsp balsamic vinegar
3 cups GF beef stock
4 tsp cornstarch
4 tsp cold water
salt and black pepper

Melt oil and butter over medium heat
Add onion and cover with lid. Cook for 10 minutes until soft and translucent. Make sure they do not brown.
Add sugar and balsamic vinegar to the onions and stir well. Cover and cook another 5 minutes.
Add the stock and gently boil uncovered for 5 minutes.
In a heat proof container mix cornstarch with the water and mix until a paste forms. Pour a little bit of the gravy mixture in with the paste and mix well. Add the mixture in tot he gravy in the saucepan, blending again, and raise the heat to high and boil for 10 minutes or until thickened.

For the meal I used it on I had made Bangers with boiled potatoes and carrots. ENJOY!

Chicken, Corn, Beans, Mashed (w/greek yogurt) and Homemade Chicken Gravy

Think that was a long title? Well the title is more complex then the meal...

For the Chicken we marinated then in a White Whine and Herb Worcestershire sauce mixed with a little extra virgin olive oil. Keith then grilled them to perfection.

For vegi's we made a buttered corn and steamed fresh green beans.

Now here comes the fancy part- the mashed potatoes and gravy.

For the mashed potatoes I diced up potatoes and brought them to a boil. When they passed a softness test using a fork I drained them and put them in a head proof/ mixer proof bowl.
I added:
4 twists of the sea salt grinder
2 tbsp. butter
a splash of milk (sorry I eye it every time)
1 cup Greek yogurt.
Using a hand held mixer, blend to you desired texture.

I was nervous on making my own GF gravy for the first time but it ended up being easier then I thought.
3 tbsp. butter
4 tbsp. Gluten Free flour
2 cups Gluten Free chicken broth
1 tsp salt
1/4 tsp pepper
Melt the butter, then add the flour blending thoroughly. Slowly add the broth, salt and pepper. Continue to blend until the mixture thickens then serve.

Stuffed Turkey Pesto Meatballs

The other night we decided to give something new a try. Keith has always enjoyed making his Nana ' s meatballs but we decided to try a new twist. The outcome was Mozzarella Stuffed Turkey Pesto Meatballs.

Ingredients:
1 lb ground turkey
1/4 cup gluten free salt and pepper panko
1/4 gluten free tortilla crumbs
1 egg
2 tbsp pesto
2 oz fresh mozzarella
Dash of paprika

Instructions:
Combine ground turkey, Gluten free panko and tortilla crumbs, egg, pesto and paprika in a large bowl mixing thoroughly. Form into 12 meatballs and place on a cookie sheet. Cut mozzarella into 1/2 inch cubes and press into the middle of the meatballs, press entrance hole closed. Place into an oven pre heated at 375 and cook for 15-18 minutes.

Plate with your favorite Gluten free pasta and sauce and serve.

Enjoy!!