Sunday, December 7, 2014

Gluten Free Honey Chipotle Enchiladas

Gluten Free Honey Chipotle Enchiladas

Shredded Pork
Large Corn Tortillas
Diced Onion
Coconut Oil
Crushed Garlic
Gluten Free Enchilada Sauce(red or green)
Chipotle Sauce(gravy) from a can of Adobo Chilies
Lime & Cilantro doTerra Essential Oils
Grated Pepper Jack Cheese

I wanted enchiladas but one of my kiddos is not a fan.  I promised this child she would at least like these, and she did actually eat one and said they weren't bad.  I came up with this kind of as I went along so there are no step by step pics either.  And they were gone before I knew it so no plated culinary food porn, sorry.  Let me know what you think if you try them.

Pan fry each tortilla on each size with coconut oil until soft and pliable.  Set on dish and cover with damp towel or plastic wrap loosely while frying the rest of them.  Empty 2 large cans of enchilada sauce into aa measuring bowl.  Add 1-3 Tbl. of Chipotle Sauce, around ¼ cup of honey, 3 drops lime essential oil, 1 drop cilantro essential oil.  Mix with whisk and set aside.  Sautee onions with a little bit of coconut oil and salt to taste until almost translucent.  Add crushed garlic and cook a few minutes.  Set aside.

Assembling the Enchiladas:  TIP:  Spray 9x13 pan with a little bit of non-stick spray.  Then drizzle honey across the bottom in spaced and thin ribbons.  This will act as the “glue” to hold the rolled enchiladas in place!  You do not need to coat the tortillas on each side with sauce, we’re skipping that step. 

Spread a little bit of shredded pork in a line down the center of one tortilla.  Next sprinkle a little bit of onion, next shredded pepper jack cheese, and a spoonful of enchilada sauce.  Roll up and lay seam side down in the baking dish.  I was able to get a dozen in one pan.  Pour about 2 cups of the enchilada sauce over the enchiladas, cover with foil and bake at 350 for 30 minutes.  Remove foil, add more pepper jack cheese over the enchiladas and bake another 15 minutes, until cheese is gold and bubbly.  Let cool about 15 minutes.  Additional garnishes if you like, olives, cilantro, sour cream, cotija cheese, onions, etc….

Tuesday, November 11, 2014

Gluten Free Pumpkin Coffee Cake

I have to give credit where credit is due!  EmilyK has THE best bread recipe hands down.  It's even gluten free.  This recipe is soft, moist, sweet, and melt in your mouth good.  THIS is her GF Pumpkin Bread recipe that I drew inspiration from to make the coffee cake shown.

I doubled the recipe and used butter instead of shortening.  I added a yummy pecan topping, and my house smells like Fall.  Oh, cut the salt in half if you use regular butter.  It ended up taking just over an hour to cook, just test with a toothpick to see if it comes out clean.  I use Pamela's Gluten Free Artisan Flour.

Pecan Topping
1 heaping cup of chopped pecans
1/4 cup Pamela's Gluten Free Flour
1 cup brown sugar
1 Tbl. cinnamon
1/4 cup cold butter, diced

Cut all of the ingredients into a medium bowl with a pastry cutter or your hands.  Spread evenly on top of coffee cake batter.

Sunday, October 5, 2014

I'm b-a-c-k!

Things have been crazy.  We've moved to a new town, bigger job, more for the kids to do, closer to big city, rehomed our dog, and getting ready to be empty nesters.  Living 45 minutes from a beach has squashed my landlocked syndrome.  We're also 2 hours closer to the town we both grew up in.  No snow, no marathon long heat waves(seriously, the last few days have been the hottest and we can still open up in the evening, and no mega fires like the Rim Fire which kept us indoors for a month, school closed for a whole week, stores had to close, etc....  And we are eating SO much better again being in the Central Coast.  We were commenting how there is food EVERYWHERE.  We ate at a Farm 2 Table restaurant last night, came out and realized they weren't flowers adorning the front planters, they were tomato plants.  Wondered if they were there instead of the complimentary breath mints ;)

So, my first blog post in over a year?  A recipe of course!!!  2 years ago I went gluten free, I won't go into all the details, it was not for weight loss(although that was a nice perk), but in the end we discovered I'm allergic to wheat.  So, I got tired of making one meal for me, a meal for the family, and wasting so much time.  No, I don't force my family to eat gluten free, but they don't miss it when I do sub a meal or dessert, and they don't mind being test tasters.  And eating gluten free here is SO easy!  Veggies and fruits are way cheaper than the Sierras, we even have a farm fresh produce store just blocks from me.  So, here's a sample of a gluten free meal that doesn't miss anything.  Now if I can stop the family from asking me if it's gluten free.  Uh, duh.  I've been doing this for over 2 years now, if I eat wheat children, you will know!  RME

Tri-tip, rubbed with Santa Maria Style Dry Rub, hubby cooked it to perfection.

I call them California Beans.  It's close to the Santa Maria Style beans I grew up with that did not have tomato and chili in them.  So, I pulled this out of a hat, I was more than happy with the results.

Sorry about the presentation.  I really wasn't planning on snapping one, except to make my son jealous who is out of town.  But then as we ate, we were all silent because it turned out so wonderful and I knew I had to write this one up.
(Tri-tip, Pico de Gallo, California Beans, GF Udi's rolls with garlic butter)

Santa Maria Dry Rub
3 Tbsp Kosher salt
3 Tbsp finely ground black pepper
3 Tbsp garlic powder
3 Tbsp onion powder
1 Tbsp. cayenne
3 Tbsp dried oregano
1 Tbsp. dry rosemary (or fresh, finely minced)
2 teaspoon dry sage

Jen’s California Beans
2 lbs. small red or pinquito beans, cleaned, soaked overnight
4cups beef stock
1 Tbsp. each:  ground black pepper, onion powder, garlic powder

1 lb. cooked ground beef
1 lb. cooked ground Italian sausage
1 lb. cooked chorizo
2 Tbsp. each: minced dry garlic and onion
1-2 Tbsp. kosher salt(to taste, don’t blame me if it’s bland or too salty)
1 Tbsp. Santa Maria Dry Rub
¼ cup balsamic vinegar or whiskey

Sort and rinse beans and put in large stock pot on stove.  Cover with at least 6” hot water.  Bring to a boil with lid on for 20 minutes.  Turn off heat and do not remove lid.  Let sit overnight.

Drain beans in large colander and rinse.  Add to a crockpot that will hold at least 8 qts.  Cover with beef stock to cover beans 2”.  Add ground black pepper, onion powder, garlic powder.  Cook on High 4-5 hours.  Add cooked meats, dry garlic and onion, salt to taste,  Santa Maria Dry Rub seasoning, and balsamic vinegar or whiskey(or both).  Cook another 3 hours on low.  Add more beef stock if there is not enough liquid as you check periodically. 

Pico de Gallo
Fresh diced tomatoes
Fresh Minced Onion
1 clove garlic, crushed
Juice of 1 lime
Fresh cilantro

Kosher salt & pepper to taste

Mix it all together, that's it.