Texas Burgers

When I was college I used to work at a restaurant that made these burgers. It has always been one of my favorite burger combinations. The only thing missing is some crispy onion rings, but I didn't want to go to the effort of making them today (my grocery store doesn't have a GF version). 

1 package ground beef

2 tbsp Worcestershire sauce

1 tbsp McCormick steak seasoning

Pepper Jack cheese slices

BBQ sauce (I used Sweet Baby Ray's, it's GF)

Thick cut bacon

GF Hamburger buns

Burger toppings and condiments of your choice (I just used tomato)

In a bowl, combine ground beef, Worcestershire sauce and steak seasoning. Form into patties, and cook in a frying pan, flipping occasionally until at desired doneness. (Mine were about 6 min a side for medium well) Once almost done, add cheese slice to the top of burger, until melted. 

Meanwhile, fry bacon until crisp. Blot off extra grease when done. 

Remove burgers from pan, and put on bun, topping with bacon, BBQ sauce, and condiments of your choice. 

Slow Cooked Pork Tenderloin with Cabbage

It has been a very busy few days around here. I have had a lot of meetings, errands, a job interview, and work events for my husband. Its days like this when I love my crockpot. It is so nice to not have to worry about making dinner when I get home at 9 o'clock. I use my crockpot all the time when I know it's going to be a long day, I can have a hot, comforting meal all ready to go when I come home. It's the best!

This meal is similar to something my mom used to make all the time when I was growing up. She used sauerkraut instead of cabbage, but David HATES sauerkraut, so I made the substitution so he would eat it.   

2 pork tenderloins
2 cups potatoes, chopped
1/2 onion, sliced
2 cups gluten-free chicken broth
1/4 head of cabbage, shredded
6 cloves of garlic
1 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 tbsp whole grain mustard
salt and pepper to taste

In Crockpot, combine all ingredients. Cook on low for 6-8 hours, until pork is tender enough to be pulled apart with a fork.

Balsamic Tuna Salad

There are a lot of changes going on in my life right now. My husband is looking for a new job. He has only had one since graduating college 5 years ago, so this will be a huge adjustment for him. I am looking into returning to school, which means changing career fields for me. I am currently working from home, so it gives me plenty of time for research.

Whenever I have a lot of things to do, I want as much energy, and brain food as I can get, so I decided to make my favorite tuna salad for lunch today. One of my favorite lunches was a Mediterranean tuna sandwich from a nearby deli, but since it is not gluten-free I adapted it into a salad. I have adapted most of my favorite sandwiches into salads, as I am still warming up to gluten-free breads.  

I make this salad differently every time, sometimes I add red onions, chickpeas, or feta cheese. It depends on what I have on hand. 

1 3 oz can tuna 

1 small tomato, chopped

1/4 cucumber, chopped

1/4 cup sliced olives (I used black)

1 tbsp balsamic vinegar

1 tbsp mayo

salt and pepper to taste

In a bowl, combine all ingredients until well blended. Serve on its own, or on gluten-free bread or crackers. 

Restaurant Review: Outback Steakhouse

Going out to eat always gives me a little bit of anxiety, especially when it is a spur of the moment decision. While I was at home in Ohio an old friend called me to meet up for dinner. I am still getting used to this whole gluten-free diet, so I accepted quickly, without thinking about where we could go. When I am at home in NYC I know where I can and can't go, but out of the city I have no idea. It is my first time going out to eat in a different city since my diagnosis. 

I didn't want to cancel, so I got onto my handy "Find Me Gluten-Free" iPhone app, and looked up a few restaurants that were close by. We settled on Outback Steakhouse after I saw that they offered a gluten-free menu. 

We had a small wait, during which time a server was walking around with trays of samples, which I couldn't partake in, because I didn't know what they contained. When we were seated I let the server know right away that I couldn't tolerate any gluten, so he made sure that I was accommodated every step of the way. 

I ordered the roasted pork tenderloin, which came with garlic mashed potatoes and green beans. I had to order the green beans sans seasoning, but that was fine with me, I actually prefer them that way. The pork was tender and flavorful, and I love garlic, and potatoes! 

All in all it was a successful outing, no cross contamination here! I would go back, and recommend it to anyone with similar dietary restrictions! 

Roasted Spaghetti Squash with Rosemary

One thing that I enjoy, and kind of miss, about being out of town is that I don't have to cook. I love tasting food that other people prepare, (it gives me new ideas!) but I do really miss cooking. Since I have returned home, I have been spending a lot of time in the kitchen.

One of my favorite fall foods is spaghetti squash. A friend of mine told me that she roasts hers with rosemary, which I have had a mild obsession with lately. I knew that this was something I would have to make ASAP!

1 spaghetti squash, halved, seeds and pulp removed
1 1/2 cup chicken broth
1/3 cup chopped onion
4 cloves garlic
3 sprigs rosemary
Parmesan cheese for sprinkling

Preheat oven to 375 degrees.

In a baking dish, combine broth, onions, and garlic. Add squash halves, hollow side down. place rosemary sprigs round the squash. Bake for 40 - 45 minutes until soft.

Remove from oven let cool for a few minutes, and carefully scoop squash out of the rinds. Inside will still be hot. Top with Parmesan cheese.

Pumpkin Coconut Bisque

I have spent the last few days back in my hometown, hanging out with my family and catching up with old friends. It was a wonderful little trip, I got to spend time in my hometown, before we took off to spend a short family vacation camping. The foliage was beautiful, and the cooler weather really put me in the mood for some fall comfort food.

While I was at home I went out to dinner at a restaurant that had pumpkin coconut bisque on the menu.

Unfortunately, it contained gluten, so as I often do, I decided to try to make my own version at home. 

1 large can of pumpkin puree 

1 regular sized can of coconut milk

2 cups chicken broth

1/2 cup chopped onion

4 cloves garlic

2 tbsp butter

1 sprig fresh rosemary

1 tsp allspice

2 tsp red pepper flake

salt and pepper to taste

In a stockpot over medium heat, melt butter. Add garlic, onions and rosemary, and saute until tender. Discard rosemary sprig. Add broth, pumpkin, red pepper, allspice, salt and pepper, and heat until almost boiling. Add coconut milk. Let mixture simmer for 20 - 30 min, to let the flavors blend. Enjoy!

Mexican Pizza with Cornmeal Crust

A few days ago, I was in the grocery store and I saw a pizza with a cornmeal crust. I got excited, thinking it might be gluten-free, but sadly, the first ingredient was wheat flour. My grocery store doesn't carry any-gluten-free pizza, so I decided that it was time to just start making my own.

I thought that a cornmeal crust sounded amazing, and I thought that Mexican pizza would be even better on it than traditional. It turned out almost exactly as I hoped. I had to add extra sauce, and I would make the crust a little thinner, but other that that it was a keeper!

For crust:
1 3/4 cups cornmeal
2 cups gluten-free flour
1 1/2 cup milk
1/2 cup olive or vegetable oil (I used olive)
1 tsp salt

For sauce:
1 can tomato sauce
2 tsp white vinegar
1 tbsp chili powder

2 cups shredded Mexican blend cheese
toppings of your choice (I used green onions, sausage, and black olives)

Preheat oven to 375 degrees.

In a mixing bowl, blend crust ingredients until dough forms.

Meanwhile, combine all sauce ingredients, until blended.

In a baking dish, mold dough in, making sure to leave extra on the edges to form crust. Add sauce, using mor than you think you will need, because the dough will absorb some. Add cheese and topping, and bake for 25 minutes.