BBQ Pork Tenderloin with Caramelized Onions On Masa Cakes

Yesterday, I had a craving for BBQ pulled pork and corn bread. I am the type of person that when I get a craving, I must have whatever it is immediately, or else. Fortunately for me, I am usually able to make whatever it is when the craving hits. That wasn't the case this time. I didn't have time to properly prepare pulled pork in the short amount of time between work and dinner, and I was too impatient to wait until the weekend, so I decided to improvise.

This dish was not quite the same, but it fulfilled my craving, so that makes it a success in my book!

1 pork tenderloin

1 cup gluten-free BBQ sauce (I used Sweet Baby Ray's)

1/2 cup sliced onions

2 cloves garlic

1 cup masa

1 1/2 cup water

1/3 cup shredded cheddar cheese

4 tbsp oil

salt and pepper 

Marinate tenderloin in BBQ for at least an hour prior to cooking. 

Preheat oven to 350 degrees. Place BBQ marinated tenderloin in a baking dish, and cook in oven for 30-35 minutes.

Meanwhile, combine masa, water, cheese, salt and pepper, blending until dough forms. 

In a frying pan, heat 2 tbsp oil, until sizzling. Add masa dough, (using about 1/3 of a cup of dough, formed into flat circles) and fry, until both sides are golden, approx 3-4 minutes per side. 

Once tenderloin is cooked, remove from oven and cover tightly with aluminum foil, and allow to rest for 5-10 minutes.

Meanwhile, heat remaining 2 tbsp oil, and once hot, add onions, and stir continuously until onions are softened, and beginning to brown. 

Slice pork, and place on top of masa cakes, and top with onions, and addition BBQ sauce (optional).

Enjoy!

Shrimp Cesar Salad Tacos

When my husband and I were on our honeymoon, I became obsessed with Cesar salads. I had always liked them before this, but while were in North Carolina, something happened that changed my opinion of them forever. 

I had the best thing I ever ate. It was just a simple tuna Cesar salad, at a tiny little diner. I didn't have high expectations, and I was blown away by how incredible this salad was. The tuna was perfectly cooked, the dressing was so garlicky and full of flavor. If it wasn't our last day there I probably would have returned for every meal. 

Ever since that trip, I have been obsessed with all things Cesar salad related. Theses tacos were an experiment, and I was very pleased with the flavors!

1 lb pre-cooked shrimp, cut into bite sized pieces

2 hard boiled eggs, chopped

1 bunch green onions, finely sliced

Corn Tortillas (make sure they are gluten-free!)

Lettuce leaf cups

Croutons and Cesar Dressing recipe and instructions

Combine shrimp, eggs, green onion, Parmesan and Cesar dressing, stirring until blended. Place lettuce leaf cup on top of tortilla, and fill with shrimp salad mixture. Top with croutons and enjoy!

Roasted Sweet Potatoes with Teriyaki Sauce

Sometimes, I find that I love the side dish more than the main course (especially if it is a type of potato). It is not often that David agrees with me, though. We found ourselves agreeing that these sweet potatoes were way better that what we prepared for the main course! (I can't even remember what it was, which just proves my point!)

This recipe is for two servings, but it is very easy to adapt for more. 

1 large sweet potato, cut into bite sized cubes

1 tbsp gluten-free soy sauce

1 tbsp unseasoned rice vinegar

1 1/2 tbsp gluten-free teriyaki sauce

1 tbsp oil

Preheat oven to 375 degree.

Toss potatoes in oil. Spread evenly, in a single layer on a baking sheet, and cook for 35-40 minutes, until soft, and slightly browned. 

Meanwhile, combine soy sauce, vinegar, and teriyaki sauce.

Remove from over 5 minutes before potatoes should be done, and toss in teriyaki sauce mixture, and return to oven for remaining five minutes. Once done, remove and enjoy!

Black Bean Chorizo Casserole

My husband is in love with masa. If it were up to him, he would eat some type of masa dish every day. I'm having fun experimenting with it in different dishes, and I am constantly trying to come up with new ways to use it. I have no problem cooking with it often, it is an easy, tasty ingredient to use!

For Filling:

1 can clack beans

2 links chorizo, casings removed, and diced

1 can fire roasted tomatoes

1 cup corn kernals.

1/4 cup diced onions

1 jalapeno, minced

2 cloves garlic, minced

1 tbsp chili powder

1 tbsp vinegar

2 tsp cumin

For Crust:

1 cup masa

1/2 cup shredded Mexican cheese

1 bunch green onions, finely sliced

1 3/4 cups water

Preheat oven to 350 degrees.

On stovetop, over medium heat, combine all filling ingredients, stirring occasionally, until vegetables soften. 

Meanwhile, combine all crust ingredients, mixing until blended, and dough forms. 

Spray a pie pan with anti-stick spray. Add filling to pan, spreading evenly. Take about 1/3 cup of dough mixture, and press into flat circle. Place ontop of filling mixture, repeating process until top is completely covered. 

Bake for 30-35 minutes, until dough is golden brown, and filling is heated all the way through. Enjoy!

Chicken Cesar Lettuce Wraps with Gluten Free Croutons

I wish that I had tried to make Cesar dressing a long time ago. I have always meant to, but it is so much easier to just pick up a bottle at the store. I am so glad I finally made this, because I cannot stop thinking about how good it is. David and I went through our entire supply in 2 days. I think I am going to have to make dressing from here on out...

For Dressing:

6 cloves of garlic, minced

3/4 cup Greek yogurt

5 anchovy fillets, finely minced

6 tbsp Parmesan dressing

2 tsp Dijon mustard

1 tbsp lemon juice

1/4 cup olive oil

For croutons:

6 slices gluten-free bread, torn into bite-sized pieces

3 tbsp garlic butter

1 pack Chicken cutlets

Lettuce leaf cups

Dijon Mustard

Parmesan cheese

(Prepare dressing at least 24 hours before you intend to use it, to let flavors blend)

In a bowl, combine all dressing ingredients, stirring until blended. Allow to sit. Use dressing to marinate chicken cutlets, this can be done up to 12 hours before you intend to cook the chicken. 

Preheat oven to 500 degrees. 

In a sauce pan, over low heat, melt garlic butter. Add bread pieces, tossing to coat. Arrange on a baking sheet in a single layer, and bake for 10-15 minutes, until golden brown. Remove from oven, and allow to cool.

Lower heat to 350 degrees. 

Bake Cesar marinated chicken cutlets, for 30-35 minutes, chicken is cooked all the way through. Remove from oven. Slice chicken. 

Using lettuce leaf cup as the base, top with sliced chicken, Parmesan cheese, croutons, and Dijon mustard. Enjoy!

Cauliflower Steaks with Chili Ginger Sauce

Cauliflower steaks are not something I would ordinarily think to make. In fact, it has only been recently that I have even liked cauliflower at all. But, I am on a mission to eat healthier, so I figured I might as well try it. I am glad that I did. I wound up liking these way more than I thought I would. They will definitely work their way into regular rotation. I can't wait to experiment with different sauces!

1 head of cauliflower, sliced, about and inch thick
Olive oil
1/4 cup Greek yogurt
1/4 cup Thai sweet chili sauce
1 tsp ginger paste
1 tbsp siracha sauce (more or less depending on your preferences)

Preheat the oven to 425 degrees.

Lightly coat cauliflower with oil, and bake in oven for 15-20 minutes, until slightly browned, flipping halfway.

Meanwhile, combine yogurt, chili sauce, ginger and siracha. Drizzle over steaks after they have been removed from the oven.

Worcestershire Burgers with Fried Garlic and Onions

Sometimes, a burger just really hits the spot. There are so many different types, and flavor combinations, but I have never found a burger that wasn't incredibly satisfying. I love experimenting with all the different types of toppings. This burger was full of strong favors, and it really hit the spot!

I used this recipe for the actual burger.

For fried garlic and onions:
(Toppings are for one burger, multiply for more burgers)
1/3 cup thinly sliced onions
2 cloves are garlic, sliced
2 tbsp olive oil

In a pan over medium heat, heat oil until. Add onions and garlic, stirring occasionally until brown and slightly crispy. Remove from pan, and blot off excess oil.

For horseradish mustard:
2 tbsp Dijon mustard
1 tbsp whole grain mustard
1 tsp apple cider vinegar
1 tsp horseradish (more or less depending on how hot you like it)

In a small bowl, combine all ingredients, stirring until blended.

I used Udi's gluten-free hamburger buns, which I toasted. Top the burger with aged cheddar cheese, friend onions and garlic, and spread horseradish mustard on bun. Enjoy,

Mexican Sour Cream Noodle Bake

This dinner reminded me and my husband of our childhood. Neither of us remembers actually having the dish as children, but it brought us back. I used a few ingredients that I would never have eaten as a kid, but I loved how comforting this dish was.

8 oz thick, flat, gluten free noodles
1 package ground beef
1/3 cup diced onion
1 jalapeño, seeds removed, and minced
1 can tomato sauce
1 tbsp chili powder
1/2 cup sour cream
1 cup cottage cheese
1 bunch green onions, thinly sliced
1 cup shredded Mexican blend cheese

Preheat oven to 350. Lightly grease a baking dish, and set aside.

In a pot over medium heat, cook beef, onions, and jalapeño until meat is browned. Drain excess liquid. Add tomato sauce, and chili powder, stirring until blended.

Meanwhile, cook noodles according to package instructions. Once drained, mix with cottage cheese, sour cream, and green onions.

Add noodles to baking dish, forming a bottom layer. Top with meat sauce mixture. Top meat sauce with cheese, and bake in oven for 20 minutes. Enjoy!

Stovetop Mac and Cheese

Traveling over the Christmas was a nightmare. David and I decided to fly home, instead of driving, but I wish we had driven. Our first flight was moved up by two hours, and we were not notified, but luckily we (barely) made it on time. Our return flight was even more hectic; due to weather we had to move our flight up by a whole day, and had to frantically drive three hours away to the airport. We also made that flight on time, but it was a hassle.

By the time we arrived home, all we wanted was some comfort food. I thought macaroni was perfect, so whipped up a quick batch of stovetop Mac and cheese, with bacon and broccoli. It really helped with the travel fatigue we both felt!

1 box gluten-free pasta noodles of your choice. (I used Glutino spiral noodles)
3 strips bacon, cooked and chopped.
10 oz broccoli
2 cups milk
1 1/2 cup sharp cheddar cheese, grated
3/4 cups Gouda, shredded
2 tbsp corn starch
1 tbsp whole grain mustard
1 tbsp Worcestershire sauce
1 clove garlic, minced
Salt and pepper to taste

Cook noodles according to package instructions. When pasta is 1/2 way cooked, add broccoli, cooking with noodles for the remaining amount of time.

Meanwhile, in a saucepan over low heat, bring milk to a simmer. Add cornstarch, whisking until thickened. Add cheese, garlic, mustard, and Worcestershire. Stir until blended, and cheese is melted. Remove from heat.

Drain pasta and broccoli and return to pan. Add cheese sauce and bacon, stirring until blended.

Mozzarella Stuffed Meatballs

Sorry for the delay with posting, I had a computer crash, and lost all pics and info I had saved for future posts. I was able to remake a few, but others will just have to wait for their turn to show up here.

I also started a new job, and have been trying to adjust to new schedule, and not cooking as much as I was. I started working very suddenly, and didn't really have any time to prepare, so it has taken some getting used to.

I made these meatballs about three weeks ago, and they were one of the lucky recipes that didn't get lost.

1 pack ground turkey
3 sticks string cheese, cut into 1 inch pieces
1 tbsp Worcestershire sauce
1 tsp oregano
1 tsp basil
1/2 tsp onion powder
2 cloves garlic, minced
1 tbsp corn starch
2 cups marinara sauce

Preheat oven to 425.

In a bowl, combine meat, spices, and Worcestershire sauce, mixing until blended. Take one inch section of string cheeses, and cover with 1/4 to 1/3 cup of meat mixture, making sure to cover cheese completely, repeating until cheese and meat are gone.

Put meatballs in a baking dish, and cover with sauce. Bake in oven for 12 - 15 minutes, flipping halfway.

Broccoli Mushroom Tacos

A few years ago, I was swapping recipes with a friend of mine, and she mentioned that one of her go to dishes was broccoli mushroom quesadillas. I was intrigued, and knew it was something I was going to have to try. My husband was skeptical of it at first, he kind of poked it around with his fork, but eventually, he tried it and fell in love. He now asks for it all the time.

This dish has evolved over time as I experimented with different sauces and seasonings, and then, it eventually turned into tacos. Don't let the strange combination of flavors fool you, it is really quite fantastic!

2 cups chopped broccoli
1 cup chopped mushrooms
2 tbsp soy sauce (la choy is gluten free!)
1 1/2 tsp chili powder
1 tsp Worcestershire sauce (Lea and Perrins is gluten free in the US!)
1 tsp balsamic vinegar
1 cup monterey jack cheese
10 taco shells
additional toppings of your choice. I used Mexican hot sauce, and Greek yogurt

In a pot, over medium heat, combine broccoli, mushrooms, sauces, and chili powder, stirring occasionally, until veggies are tender, approx 5-7 minutes.

Meanwhile, bake taco shells according to package instructions.

Spoon veggies into taco shells, and top with cheese, and additional toppings. Enjoy!