Grilled Steak and (Baked) French Fries

Tonight's dinner was a team effort. :) I worked night shift, so to say the least, I was pretty sleepy. Dylan (my wonderful husband) was taking his football official's exam. After that, Silas and I went to watch the basketball game he was coaching.  When we finally came home, we were hungry and tired. We wanted to eat something that required very little prep-time.

We keep seeing walmart commercials for their steak and produce. We happened to be there recently and we saw 4 flat iron steaks for $4. Ordinarily, we buy our steak at Publix, but we took advantage of the opportunity.

Here's what we used:
     4 flat iron steaks
     3 Medium Russet Potatoes or baking potatoes
     2 Tablespoons (ish) olive oil
     Spices (I like Seasoning Salt and Rosemary and Parsley) (or Garlic and Parmesan) whatever you have!
     White Mushrooms (you can use shitake or portabello mushrooms but white ones are only $1.50) :)
     1 Onion (I think we used vidalia onions)


Dylan fired up the grill (because that's what men like to do; I think it may be embedded in their DNA)
While I roughly chopped up some potatoes.

I preheated to oven to 450 F and grabbed a big bowl.

I put the potato "fry" slices into the bowl and drizzled olive oil and sprinkled the chosen spices. Don't under-salt the potatoes. These super porous "vegetables" really absorb the salt, so salt them well!

Meanwhile, also slice your onion and white button mushrooms
Place them in some tinfoil with about a tablespoon of butter.

This is what it will look like after about 15 min on the grill :-)

Perfectly tender and tasty

Then you have your steak...(This is after about 3min per side on the grill.)

Don't these flat irons look lonely?

I think they need some fries! Let your fries bake for 15 min, then flip them around and bake for another 5.

(for extra crispy fries, bake for 10 more min)

This is how it looked when we were all done!

So delicious, Naturally Gluten Free and super easy to make. The whole project took about 25 min

Gluten Free Shepherds Pie

I like easy things. I don't know about you, but I have a full time job, a 10 month old baby boy, a hungry but supportive husband, and there never seem to be enough hours in the day. So when it comes to preparing dinner for myself and my gluten free family, I want something fast. I want something fresh and tasty. I want something easy peasy.
(yes, I realize I said "easy peasy").

Shepherds Pie absolutely fits that criteria!
All it takes is the following:
     2 cans of Mixed Veggies (there's no reason this should cost more than $1.50)
     1 lb of hamburger (I only use half of this - saving the other half for another meal)
     3 medium sized baking potatoes (I like Russet, but you could also do 6 red potatoes)
     1 cup cheddar cheese. (more if you want, but I usually use 1/2 of a 2 cup bag)
          (optional 2-3 heaping Tbs sour cream, 1-2 Tbs butter)-for potatoes
          (Dairy Free:  GF Chicken broth-just check your labels)-for potatoes

*a note about hamburger: Make sure that it is 100% beef. You could use other meats too- lamb, ground turkey, etc. But you have to be careful to make sure that your meat is Gluten Free.
ALWAYS CHECK YOUR LABELS!!! If it says "spices" or "modified food starch" (and does Not say 'from corn') then don't purchase it. Chances are, you will be fine. However, if they added "seasonings" but don't want to tell you what they added, you can't know for sure that the "spices" were not contaminated with gluten.
Please, ALWAYS CHECK YOUR LABELS. seriously.

Back to work.  Set your oven to 350 F.

Fry up your (safe) hamburger. Season it fantastically. (try garlic salt, onion, oregano, parsley, whatever you want!) After you drain the hamburger, use the same skillet to warm up your veggies.

*you could buy frozen or fresh veggies, but I'm going for speed and convenience here, so I just drain the water from the cans that I buy and toss the veggies in the pan to simmer. There's really no need to cook these, I just like to get the hamburger juices and spices all over and toss them around with a spatula.

At this point, I would grab your potatoes and rinse them off. Always rinse your potatoes, because ew. They grew in the ground after all.
Poke a bunch of holes in them with a fork. Here's where I take the super easy way out: I microwave mine. You can peel and boil yours or bake them for an hour if you feel like it, but listen here, Ain't nobody got time for that.
I microwave mine (just hit the potato button a couple of times). They will be just as cooked. I promise. When they are done, let them cool a minute.

Grab a baking dish. Spread your meat and veggie mix evenly. By the way, if you feel like adding some cheddar to this mix, I think you should follow your heart. I encourage that.

In a bowl, mash your potatoes up. I like to use a spoon and give it a rough mash one potato at a time. These suckers are hot! As I mush them, I slide some of the skin off. There is no good reason to do this except that I don't particularly like the way they taste. Obviously I'm super healthy.
I once heard @ReeDrummond, the #PioneerWoman say that peeling potatoes is against her religion and she likes to keep the skin on. (I adore her). Anyway, this is sort of my lazy mashing process:

If you are a "Type A" individual who likes perfectly smooth mashed taters, that's lovely. I encourage you to grab a mixer and set it to low and have at it. But that's not my style. I only save that effort for baking or special occassions, like Thanksgiving.

So let's fast forward. If you go the dairy free route, this is where you should put in the chicken broth. Pour it 1 Table spoon at a time until you acheive desired creamy-ness.

If you choose the sour cream path, mix in your sour cream and butter and some salt and pepper.

After your potatoes are mashed and adequately seasoned, spread a thick layer over your dish of meat and veggies.  Finish it with the remainder of your cheese.

Bake it for 20 min, or until the cheese has a little brown around the edges.

I could have kept this in there longer, but I am impatient and hungry.

I hope this easy version of Shepherd's is tasty and satisfying to you as well. It has certainly become one of Our household favorites!

Stir Fry- Chicken Style!

My favorite weeknight go-to meal just happens to be Stir Fry.

I could go on and on about how simple it is to make! My poor husband says that he loves it but I can sense that once a week is probably too often to be serving it. But it is so very tasty! I just can't get enough.

I love rice noodles. I really consider them a gift directly from the far East to the gluten free community. Unlike other gluten free foods, mixes and substitutions, rice noodles Happen to be gluten free. To me, that is the best and most convenient thing! Because no one had to play around with the recipe or experiment with them, there is no "gritty" texture (*for those who haven't discovered yet, many gluten free substitutes for noodles, breads, etc. receive the complaint of having a gritty consistency). I have been able to find them in the "Asian foods" sections of Walmart and Publix. The most I have paid for one bag is $2.10. I'm definitely a fan :)
My favorite brand is called Mai Fun.

Ok, so here's what you do:
Grab some chicken (I like boneless, skinless for reasons of laziness)
You grab your rice noodles and whatever mix of veggies that you like. I tend to flock toward the frozen food section. In the vegetable door, you can usually find a stir fry vegetable option. (Remember to always check your labels!) This usually costs me less than $2
Finally, you get some gluten free soy sauce.

Wait a minute, soy sauce isn't gluten free? But it's made of soy! .... Right?
Wrong. :-(  I was personally pretty outraged when I discovered this as well, because Chinese food was a convenient and delicious (although naughty) part of my diet.
Unfortunately most soy sauces you find in America are great pretenders. They are in fact wheat-based with soy added in there too. Also found in "Asian food" sections of grocery stores is GF soy sauce. It runs about $2.79 at Publix. One bottle can easily last through 4 separate times of preparing this stir fry (and we use it liberally!) *At the Publix in West Ashley at Northbridge, you can find regular GF as well as low sodium GF soy sauce.

Back to work:  so chop up your chicken into small pieces and then brown it. We choose to use our George Forman grill usually and chop it up after because it cooks so fast. We have also been known to do butter (or EVOO -extra virgin olive oil- for dairy free times) in a frying pan to brown the chicken. Whatever you prefer is fine, but make sure you cook it all the way!
Next, I fill up a big mixing bowl with very hot (not boiling) water. And I dump the noodles in. All you have to do is let them soften for 10 minutes. (Super easy, right?)

While the chicken is cooking and the noodles are getting soft, take your frozen bag of stir fry veggies and pour it into your frying pan. Warm them up on medium. Often, I sprinkle in some lemon pepper seasoning or garlic. After the vegetables begin to thaw, add a few shakes of the GF soy sauce. (I say a few shakes but I usually do about a tablespoon - maybe a little less.) Once your chicken is done, add it into the veggies. At this point I usually put the lid on the frying pan to seal in the steam and keep it from getting dry.

Now back to the noodles:  drain the water. Usually I chop them up with my trusty kitchen scissors. Then shake some soy sauce into their bowl and stir them around.
Add the noodles to the frying pan and turn the burner off. Stir it so noodles, chicken, and veggies are all mixed evenly-ish. Put the lid back on for 5 min (just long enough to set the table and pour yourself a drink :)

I really hope you enjoy this super easy and tasty stir fry that just happens to be gluten free! I know that I do! It typically will feed 4 people who like seconds :) Let me know what you think..........

le finished product :)

chicken/vegetable mix pre-noodles :)