Gluten Free and Comfort

Gluten free cooking and baking can sometimes take the comfort right outta comfort food. What I mean by that is: often, cooking or baking gluten free can be laborious, and you often miss out on that comforting feeling you were looking for.

I love breads smothered in gravy. Period. Who doesn’t love biscuits and sausage gravy (besides a vegetarian)?

To get that comforting feeling, I’m absolutely in love with Krusteaz Gluten Free All Purpose Flour. It’s got everything in it, you swap it 1 to 1 in recipes that call for wheat flour. 

Today, I made gluten free buttermilk and sour cream biscuits, gluten free sausage gravy and caramelized onions. Delicious!

Caramelized Onions:

1 Mayan sweet onion (or Vidalia), peeled and sliced into rings

1 Tablespoon vegetable oil

In a hot skillet, add vegetable oil and onions cook on medium high until brown and shiny.

Gluten Free Buttermilk and Sour Cream Biscuits 

2 1/2 C Krusteaz Gluten Free All Purpose Flour

1 egg

1/3 C vegetable shortening

1/2 C buttermilk

1/2 C sour cream 

Combine all ingredients in a bowl, with a fork, until combined. On a lightly GF floured surface, press out dough to about a 1/2 thick circle. Cut into circles with grease glass or biscuit cutter. Put on greased baking sheet. Bake in a 400 degree oven for 25-35 minutes.

Gluten Free Sausage Gravy

1 pound ground pork sausage

2 C chicken stock

1 1/2 C milk

Black pepper



Cornstarch slurry

In a large skillet, crumble and brown sausage until cooked through. Add chicken stock. Stir. Add milk. Stir. Add black pepper and paprika. Make a cornstarch slurry (3 T cornstarch to 1/4 C cold water). Stir into sausage mixture. Garnish with more paprika and parsley.

Catching Up

Isn’t it funny how life gets in the way? I’m going to be catching up this blog and hook you up with lots of amazing recipes and photos. I hope you’re hungry! Thanks for following!

Crazy Busy: The Theme of My Life


The last few days have been hot and hectic! This weather is crazy, here in Eugene, Oregon. This Oregon native does not fair well! It just means that I have to pace myself and realize that my giant to do list may not get finished.

Sometimes, one of the first things to go is cooking. When baseball, work, volunteering, and life gets crazy, I give myself a break and let the grocery store deli cook for my family. The kids are happy and I get to rest.

After a couple days of what I call “picky meals” (meaning that I pick a few random ingredients from the fridge and have more of an appetizer type of meal: pickles, kalamata olives, cheese, ham, etc), I wanted a real dinner.

I really love beef and broccoli. I miss going out to have Chinese food. So, I decided to create an easy, yummy tasting version of my own.

Here’s the recipe:

1 pound top sirloin steak, cut into thin strips. Get about 2 tablespoons of vegetable oil really hot in a large skillet. Add meat. Let seer. Add 1 whole onion, sliced into thin strips. Take the florets off of the broccoli stalks (about 1 1/2 pounds). Add to skillet. Peel the stalks and cut into thin strips. Add to skillet. Feel free to add sliced water chestnuts or bamboo shoots. Add 4 cloves minced garlic, 2 teaspoons black pepper and 3 tablespoons liquid amino acids. Allow to cook about five minutes. Add 1 or 2 15 ounce cans of beef broth (if you add more broth, season accordingly). Make a corn starch slurry to thicken. Serve it with rice or noodles.

You’re beautiful in every single way.


imageI am in love with tomatillos. Specifically salsa verde. Even more specifically, enchiladas Suizas. Like seriously. I could eat salsa verde and Suizas every day of my life. Originally, Suizas were made with Swiss cheese. But, not anymore. Now, they’re basically rolled enchiladas, topped, not baked. It’s seasoned chicken breasts, shredded, with cheese, rolled in a corn tortilla, topped with a sour cream and salsa verde sauce. QUE RICO!

Here’s my recipe for salsa verde:

1 1/2- 2 pounds of tomatillos, husked, rinsed, and cut in half. Place on a rimmed baking sheet. Put under the broiler until charred. Take 1 large onion, peel and cut into 6 pieces, put in processor with 1 bunch of cilantro, juice of 1 lime, 3 cloves of garlic, salt, pepper, 1 teaspoon sugar, 3 jalapeños, stemmed. Pulse. Add tomatillos. Pulse until desired consistency.

Remember, tomatillos are full of natural pectin. It will solidify in the fridge.

Leftovers, Schmestovers

imageOne of of my favorite tricks is being able to transform just about any leftover dish or ingredients into something wonderful. Our family loathes leftovers, so I almost need to put them into the witness protection program just to avoid the trash can or compost bin.

Last night, I had made cumin-tomato rice to go with taquitos. You’d think I’d learn and cut the amount of rice I make in half. But, you know. Anyhow, after tonight’s creation, I’m glad there was leftover rice. I turned the rice into croquettes. I’m sure you’ve tried potato croquettes. If you haven’t tried rice croquettes, I hope this recipe changes your mind!

Leftover Rice Croquettes

3 cups leftover rice (I used cumin-tomato rice), mix in 1 cup shredded cheese, 3 large eggs, and 1/2 cup of masa. Form into thick log shapes, about 2 tablespoons worth of the mixture. Roll into gluten free bread crumbs (I put 6 slices of gluten free bread into the food processor). Fry in about 2 inches of hot oil (350-450 degrees), until brown.

I served these with a dipping sauce made with 1/3 cup of Harry and David’s pepper onion relish mixed into 2/3 cup of sour cream.


imageTonight, I had a dilemma. I really wanted broccoli beef, but I also wanted chicken taquitos. I had the ingredients for both. I threw a coin in the air and taquitos won.  Actually, I had leftover chicken, tomatoes, and diced onions from last night’s meal. We try really hard to not waste food in our home, so any time I can incorporate leftover ingredients into a new dish, I feel like I won the lottery.

Cream Cheese and Chicken Taquitos

1 1/2 cups leftover chicken, shredded. 1/2 an 8 ounce package of Philadelphia cream cheese, softened. 1/4 cup diced onion. 1/2 a small can diced, green chiles, salt and pepper. With a spatula, combine ingredients. Place a tablespoon of filling onto a steamed, corn tortilla. Roll tightly. Continue until filling is gone. In a Dutch oven or stock pot, have about 2 inches of vegetable oil hot, about 350-450 degrees. Gently place taquitos, 2 at a time, into oil. Fry on both sides until crisp.