Beef and Rice Burritos

Some years ago I blogged about these rice burritos I grew up eating. Well today I have remade them from scratch so they are gluten free and I can still enjoy them too.


Beef and Rice Burritos (gluten free)
Rice dinner mix adapted from Plain Chicken

1 pound ground beef
1 yellow onion, diced
2 Tbl chopped garlic
Salt and pepper to taste

2 Tbl butter
1 cup regular long grain rice
1/2 cup broken (gluten free) raw spaghetti pasta
14 oz can diced tomatoes (undrained)
3 Tbl diced canned carrots
2 1/2 cups (gf) beef broth
2 tsp beef better-than-bouillon paste
1 tsp onion powder
4 1/2 tsp (gf) Worcestershire
1 1/2 tsp (gf) soy sauce
1 Tbl chopped garlic
1/2 tsp black pepper

In a large skillet, brown ground beef with onion, garlic salt and pepper. Drain off fat. Set aside and keep warm. In the same skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown. Add remaining ingredients. Bring to a boil. Reduce heat to low and cover. Cook 20-25 minutes, stirring occasionally, until water is absorbed. Add cooked beef mixture and fill flour tortillas as desired.

the beef and rice mixture, ready to go

enjoy,
Rachelle

Cheesy Burger Macaroni Skillet Dish

Here's a dinner my family enjoyed, with no complaints! It's a take off the boxed dinners (we once ate many years ago) and now I can make it gluten free so I can still have that comfort food when I crave it. I love that this comes together in no time and that it cooks all in one skillet. Check it out in motion!


Cheesy Burger Macaroni Skillet Dish
adapted from Spend with Pennies

1 lb lean ground beef 1 onion, diced
1 TBL chopped garlic
1 cup beef broth
2 cups milk
1½ cups uncooked (gluten free) elbow macaroni noodles
3/4 cup frozen peas (optional)
1 TBL cornstarch
1 teaspoon each garlic powder, sugar and paprika
Salt and pepper to taste
1 3/4 cups sharp cheddar cheese

In a small bowl combine cornstarch, garlic powder, sugar, pepper, salt and paprika. Set aside.
Brown ground beef (I also S&P mine as it cooks), onion and chopped garlic in a large skillet until browned. Drain off fat. Add milk, broth, macaroni and peas to beef. Stir in cornstarch and spices. Bring to a boil, reduce heat and simmer covered for 12 minutes or until noodles are cooked. Remove from heat and stir in cheese until melted.

enjoy, 

Rachelle

Beefy Skillet Queso Dip

Hello there! Peeking in to share this delicious dip that's perfect for snacking. While out to eat the other night, they ordered this sort of dip but sadly I could not have any because they cross contaminate their chips. I used to love this, so I decided to make it at home (with more beef of course) just so I could enjoy it again. The kids said it was better than theirs!


Beefy Skillet Queso Dip 

1/4 pd ground beef
1 14 oz. can refried beans
16 oz. Velveeta Cheese, cubed
15 oz. can Hormel Chili (No Beans)
1 C. milk
2 tsp paprika
4 tsp chili powder
1/2 tsp cumin
1 TBL lime juice

Cooked ground beef in a large skillet until brown, drain. In the same skillet, combine everything and heat over medium heat. Stir frequently until cheese melts. Serve warm with tortilla chips.

enjoy,

Black Pepper Beef

I saw this on pinterest recently and I have to admit I had second thoughts about it since my family are not pepper liking fans. I love it though, so I was going to make it anyways, but with less pepper on theirs. Well, I did use less than the 2 tsp in the recipe and added more to my plate, but guess what? They LOVED this dish so much that when I came home for lunch one day, the leftovers were picked over and all the beef was gone! I used our favorite cut of beef, a tri tip roast cut up and it was so tender. I made this using gluten free ingredients which are easily adaptable. 

Black Pepper Beef 
slightly adapted from Marc Matsumoto

2 teaspoons (or less) fresh coarse ground black pepper
1 lb tender cut beef, cut into 1/2" cubes (I used Tri Tip)
2 tablespoons gluten free oyster sauce
1 tablespoon Shaoxing wine
2 teaspoons potato starch
2 teaspoons Tamari sauce (GF soy sauce)
1 teaspoon sesame oil
1 1/2 tablespoons canola oil
2 cloves of garlic, thinly sliced
2 small green bell peppers, cut into 1/2" squares
1 onion, cut into 1/2" squares

Put the beef into a bowl and add 3/4 of the black pepper in with it along with the oyster sauce, Shaoxing, potato starch, Tamari sauce and sesame oil. Mix thoroughly and let this marinate for at least 15 minutes. Heat a large skillet over high heat until hot. Add the oil, and then immediately add the beef, leaving any marinade in the bowl for later. Fry one side until browned, and then use a hard spatula to stir-fry until the outside of the beef is cooked and browned. Add the garlic, bell peppers, and onions, and continue stir-frying. Add the remaining marinade and stir-fry until the onions are cooked. Transfer immediately to a plate and garnish with the remaining black pepper. We served this over Jasmine rice.

 enjoy,

Gluten Free Beef Stroganoff (GF Cream of Mushroom Soup & GF Gravy)

This is one of our go to meals, it's budget friendly using ground beef instead of pricey cuts of steak. My family loves this and really loved it last night, they ate it all! This recipe may seem familiar because I have blogged it back in the day but today I am sharing it with you again, gluten free style and with homemade ingredients. Don't be scared, it's really easy to make, and the soup and gravy are done in no time at all, they could also be made ahead of time and chilled. Make up a batch of that gluten free flour blend to keep on hand, you'll need a little for this recipe. Feel free to serve over gluten free pasta if you wish. 

Gluten Free Beef Stroganoff
adapted from Mommy's Kitchen, serves about 8

1 lb. ground beef
1 small onion, diced
Salt & pepper (to taste)
1 TBL crushed garlic
1 tsp onion powder
Cream of mushroom soup (gluten free recipe below)
Beef gravy (gluten free recipe below)
1 cup sliced fresh portabella mushrooms
1/4 cup sour cream
3 TBL parsley
Cooked rice (I would cook up 2 cups of rice for 8 ppl)

Brown & cook ground beef with chopped onion, salt, pepper, garlic and onion powder in a skillet.  Drain of excess grease, return meat to pan. Add the cream of mushroom soup, gravy and mushrooms, mix together and simmer over low heat about 10 minutes. Add the sour cream and parsley, mix until thoroughly blended. Serve over cooked hot rice.


Gluten Free Cream of Mushroom Soup 
from my blog

3 TBL butter
1/2 cup fresh mushrooms, diced
3 TBL gluten free all purpose flour blend
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1-1/2 cup milk, warmed

Melt butter in large skillet add in mushrooms and cook for a couple of minutes. Stir in flour and seasonings. Cook over medium heat for just a minute. Add milk slowly, stirring with wire whisk. Cook until just about thick. Makes 1 1/2 cups or 1 can of condensed soup. Use all this in this stroganoff recipe.


Gluten Free Beef Gravy

1 cup water
1 tsp Better Than Bouillon beef base
2 TBL gluten free all purpose flour blend
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1 TBL parsley
1/2 TBL butter

In a large skillet, heat the water and beef base. Whisk in flour and seasonings and heat until it thickens up. Add in butter and let it melt. Use all this in this stroganoff recipe.

made in no time at all!

add in the gravy, soup and mushrooms, simmer away

I steamed my rice with some chopped garlic

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enjoy,

Grilled Steak and Cheese Sandwiches

I have been craving these since I went gluten free and can no longer eat at our cheese steak shop, so I finally decided to try my GF dinner roll recipe as a hoagie. It worked great! Mr. loved these and still talks about them. We happened to have a friend over so he was lucky to get one too, he loved it. Warm soft rolls full of delicious grilled steak, onions and peppers with melty gooey cheese....you know you want some!

Grilled Steak and Cheese Sandwiches
adapted from BHG

4 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoon soy sauce (Tamari for gluten free)
2 teaspoons packed brown sugar
3 tablespoons Worcestershire sauce (be sure it's gluten free)
Ground black pepper
1 large sweet vidalia onion, cut into 1/2-inch-thick rings
2-3 bell peppers, sliced
1 1/2 pounds beef steak, sliced thinly (I used our fave trip tip steak)
3 slices Provolone cheese, divided
3 slices Mozzarella cheese, divided
3 slices American cheese, divided
6 soft hoagie rolls (gluten free recipe here)

Combine oil, the vinegar, soy sauce, brown sugar, Worcestershire sauce and pepper. Divide marinade in half, in large baggies or bowls, add half to the onions and peppers and the other half to the steak. Let it all  marinate for a few hours if you have time.

Heat grill on medium, using a smaller grill tray (so food does not fall through) grill the peppers and onions until softened slightly, remove and keep warm. Add steak and grill, tossing to cook it, takes just a few minutes. Remove, set aside. Discard marinade.

Turn on oven broiler.
Wrap each roll in a foil boat (it helps them stay put while in the oven and easier to serve and eat) place on baking sheet, add some peppers and onions and steak to each roll. Cut each cheese slice in half, add a half of each kind to each roll. Once each roll is assembled, place under broiler for cheese to melt. Enjoy!

fresh baked gluten free rolls, for me!

grilling peppers and onions

grilling the steak, grills fast!

assembly line

stuffed with steak, peppers and onions

melted cheese, ready to eat!

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enjoy,

Sour Cream Chicken Enchiladas

There is a recipe blogged that my Husband likes for chicken enchiladas, but I was not in the mood to make gluten free cream of mushroom soup for it, so I decided to give these highly rated ones a try. So glad I did, because I loved the sauce on these. I went ahead and used some chicken and pork I had as leftovers, shredded and frozen for a later use, it came in handy! I wrapped a few up in my gluten free tortillas (liking Rudi's brand) and the rest in regular for them.

I served these with homemade Mexican rice, homemade slow cooker refried beans (to be linked) and gluten free cornbread.

Sour Cream Chicken Enchiladas 
adapted from mexican.food.com

1 lb chicken breast, diced (could also use beef or pork)
Salt and pepper to taste
1 medium onion, chopped
1 tablespoon canola oil
2 (4 ounce) cans chopped green chilies, divided
8 flour tortillas, softened (8 inches each, gluten free blend)
1 1/2 cups reduced fat Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour (gluten free blend)
1 (15 ounce) can low sodium chicken broth (gluten free)
1 cup light sour cream

Season chicken with salt and pepper. In a fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Shred, combine with one can of green chilies. (I used some precooked chicken and pork I had frozen and shredded prior)
Divide cooked shredded chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and one can green chiles; pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400' for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

These worked great!

gluten free rolled enchiladas, no breakage!

mexican rice, cornbread and beans

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enjoy,

Crock-Pot Beef Stew

I have been making this beef stew for over 15 years now. It came from my favorite recipe cards back in the 90s. I have adapted it to use the crock-pot and more veggies. It's perfect for the cooler weather now.


Crock-Pot Beef Stew
aka Early Autumn Stew, adapted from Healthy Meals in Minutes recipe cards

2 tsp oil
2 pounds chuck roast, cut into 1" cubes
2 TBL flour (gluten free)
1 tsp dried thyme
1/2 tsp ground sage
6 Cups low sodium beef broth (gluten free)
1 bay leaf
1 lb carrots, cut into 2" pieces
2 Cups mushrooms, sliced
1 white onion, chopped
4 stalks celery, sliced
1 lb. potatoes, quatered
1/8 tsp salt
1/8 tsp pepper

In a large skillet, heat oil, add beef and saute until browned. Sprinkle with flour, thyme and sage, saute for 2 minutes.
Add broth, bay leaf, all veggies, salt and pepper along with seared beef to your slow cooker pot. Cook on low 6-8 hours.

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enjoy,

Oven Tacos

Thought we'd give these oven tacos a try, something new. Actually the thought of having it half way assembled sounded pretty good, it's hard to fill a taco shell sometimes, especially little hands. This way the meat mixture and cheese is baked into the shell so spillage is eliminated. A bonus to these delicious tacos is the shell doesn't crack all over the place when eating either. I read in comments that some turned out soggy, but mine did not, I guess I let the meat mixture cook down a little more? The shells will be softer but not in a bad way. We loved them, the meat mixture was very good.


Oven Tacos
adapted from Blog Chef

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells {if gluten free, be sure they are}

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced 

Preheat the oven to 400 degrees. 

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.

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enjoy,

Fried Rice

I love fried rice, but sadly can't eat it from take away anymore since I doubt they have a gluten free option, SO I make my own. I have combined two of my fave recipes to one I like. You could call this leftover rice, since it's best made with day old rice, meats and with frozen veggies it comes together quickly. I have been making this for a while now and meant to blog it, so after I made this for dinner tonight, I sat my butt down and wrote this for you. (these photos are from last July!! I've been hiding this recipe from you all since then. lol)


Fried Rice
adapted from Cooking with Kai and Steamy Kitchen

4 Cups cooked leftover rice
1/4 lb thinly sliced or diced raw meat/shrimp/tofu/spam (or use cooked leftovers)
1/4 Cup veggies (frozen peas and carrots)
3 eggs, lightly beaten
2 Tbl cooking oil
3 green onions, sliced for garnish

Sauce
3 Tbl low sodium tamari (soy sauce)
1 tsp sesame oil
2 tsp shaoxing rice wine
2 tsp fish sauce
1 tsp minced garlic
1/2 tsp sugar (optional)

Combine all sauce ingredients, set aside. Add oil to a large hot skillet, cook meat for 2-3 minutes (you could add a little bit of sauce while cooking the meat). Remove from pan and set aside. Add eggs and scramble for about 1 minute. Add in rice, meat and veggies allow to heat through.
Add in the sauce ingredients, allow to heat through. Garnish with green onions.

spam fried rice

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enjoy,

PW's Best Lasagna Ever

I forget how many lasagna recipes I have on my blog, but THIS one will be my go to for now on. I found it at The Pioneer Woman's blog and made one for the family and a smaller portion of their's gluten free for myself. I used a rotelle pasta and sort of layered it in a small baking dish. The flavors were so good and smoky and I liked the cottage cheese in it. That was something new to try for myself, I always use ricotta. It was great!


PW's Best Lasagna Ever
slightly adapted

1-1/2 pound 80/20 Ground Beef
1 pound Hot Breakfast Sausage (Jimmy Dean)
2 cloves Garlic, Minced
3 cans (14 oz ea)Diced Fire Roasted Tomatoes
12 Ounces Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
1/2 cup Grated (shaker can) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Shredded Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles (or gluten free pasta)

For directions, click here. I also drained all the grease from the meat.


Please share this post if you liked it. =)

enjoy,

Pesto and Cheese Stuffed Pork Chops

Here's a great recipe I sort of came up with after searching around the net for something similar. This recipe would be great with any cut of meat really, chicken, beef, veal...it's Italian flavors full of pesto and cheese. I served it along side creamy mashed potatoes and a veggie. My chops were really thin, but I recommend using thick cut for better pockets. We loved this and will be adding it to our regular menu.


Pesto and Cheese Stuffed Pork Chops

2 low fat string cheese sticks, cut lengthwise into 4 pieces
2 tablespoons basil pesto
2 cloves garlic, minced
4 pork loin chops or boneless pork loin chops, cut 1-1/4 inches thick
1 teaspoon freshly ground black pepper
1/2 tsp salt
1 teaspoon dried oregano
1/4 teaspoon dried thyme, crushed
2 Tbl olive oil
8oz. can low sodium tomato sauce
Chopped fresh basil for garnish

Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Lay a piece of cut string cheese and scoop a little pesto and garlic inside each pork chop. If necessary, secure the opening with a wooden toothpick.
Season pork chops with salt, pepper, oregano and thyme.
In a large medium-hot skillet heat oil, cook pork chops 3-4 minutes per side until golden brown. Add tomato sauce and let simmer for about 8-10 more minuites or until pork chops are cooked through. Garnish with fresh basil, serve.

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enjoy,

Gluten Free Creamy Meatballs and Potatoes

Here is a recipe that can be made regular or gluten free, and homemade. Meat and potatoes in a gravy sauce kind of like a Salisbury/Stroganoff/Swedish meatballs gravy.  I made this homemade and gluten free, but you can visit the Betty Crocker link for a quick regular version if you like. My Nephews and family loved it, Mr. even commented how good it was. That means it gets blogged. :)



Creamy Meatballs and Potatoes (gluten free)
adapted from Betty Crocker

2 cups cooked, potato wedges (about 1 lb), I used boiled potatoes
1 (10 3/4-oz.) can condensed cream of onion soup, see mine below
1/2 cup water
2 cups steamed fresh broccoli florets, set aside
24 cooked meatballs, see mine below
1/4 cup light sour cream
In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Stir in broccoli and meatballs; heat through.
Stir in sour cream; cook just until thoroughly heated, stirring occasionally, Serve.


Gluten Free Meatballs
adapted from here

1 small onion, grated
2 Tbl dried parsley
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup potato flakes
9 ounces ground beef
9 ounces ground pork

Whisk the first 9 ingredients in a large bowl to blend. Stir in the cheese and potato flakes. Mix in the beef and pork. Gently combine all. Using about 2 tablespoons of meat for each, shape the meat mixture into meatballs. Place on a baking sheet and bake 350' for 20 minutes. Set aside.

Gluten Free Cream of  Whatever Soup
from here

3 Tablespoons butter
3 Tablespoons gluten free all purpose flour blend
1/4 teaspoon salt
dash of pepper
1-1/2 cup fat free milk

Choose your flavoring below. Melt butter or oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thick. Makes 11/2 cups or 1 can of condensed soup.

-Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour. (I made mine mushroom & onion flavor for these meatballs)

-Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.

-Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage. Could also add 1/4 C. cooked diced chicken.


Allergy Suggestion: If you use a gluten-free flour (rice, tapioca, etc.) or cornstarch, you can make the soup gluten-free. And if you use a stock rather than milk, you can make it milk-free, too.

 

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enjoy,