Wednesday, July 27, 2011

Diet Soda Sloppy Joes

Who here misses good ol' sloppy joes? Who here has kids (or a husband in my case) that can't get enough of Joe's sloppiness? It's not like we celiacs can just crack open a can of Manwhich, fry up some meat, and toss it all on a gluten laden piece of bread. Now, believe it or not, I used to make this dish ALL the time in my gluten eating days. I wanted to satisfy my husband's craving for the sandwich AND make it more healthy for him. So I use lean turkey burger and diet soda. I also used to use good ol' diet coke, but since it has caramel color (a big no no for me) I use my trusty diet Mountain Dew.

You gotta trust me on this. It is really really yummy. You wouldn't think diet soda and turkey burger could create such flavor packed bites but they do. 

Diet Soda Sloppy Joes

1 lb turkey burger
1/2 cup diced red bell pepper
1/2 cup red onion
For the Sauce
1 cup diet soda
1/2 tablespoon tamari soy sauce (use 1 tablespoon if using regular)
2 tablespoons mustard
1/3 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons sugar or splenda
1 teaspoon garlic powder
1 tablespoon gluten free worchestershire sauce

In a large skillet, brown turkey burger on medium heat (lightly salted) along with the red bell peppers and onion. While turkey is cooking, whisk together the sauce ingredients. Pour sauce ingredients into the skillet and simmer until sauce reduces and thickens. Serve over your favorite piece of gluten free bread.

You just GOTTA try this out, you will not be disapointed :)

This recipe is featured on The Gluten Free Homemaker's Gluten Free Wednesdays

Wednesday, July 20, 2011

Roasted Butternut Squash Salad

I am on a salad kick lately. Mostly because I frankly just love salads. Any sort, greens, quinoa, pasta, get the picture? Namely because anything with fresh and crunchy vegetables just tickles my pickle. Plus, salads are SUCH a great lunch for us anit-glutites. No expensive gf bread or processed food garbage to fill your belly.

Now, combine a salad with squash and that's just the bee's knees in my opinion. Now I got this recipe off of a fun site Tasty Kitchen. I substituted the arugula for a fresh spring greens mix and used toasted almonds as that is what I had. The vinaigrette is very light, delicate, and JUST the right amount of flavor to blend with the flavors of the squash. I also opted to not drizzle olive oil on the squash pieces and just sprinkled cinnamon on them and a bit of salt.

Anywho, here is a lovely summer salad that is a perfect light lunch or an accompaniment to any scrumptious dinner you whip up.

Roasted Butternut Squash Salad

1 whole butternut squash cut into cubes
1 teaspoon cinnamon
1/4 cup roasted almond slivers
4-5 cups salad greens

1/4 cup apple cider vinegar
1 teaspoon olive oil
1 tablespoon red wine vinegar
1 tablespoon honey

Preheat oven to 400. Spread squash pieces out on a baking sheet and sprinkle with cinnamon and lightly dash salt. Bake squash pieces on top rack of the oven for roughly 10-15 minutes or until they reach desired consistency (I like a bit of a crunch, so I cooked them for about 10 minutes). Meanwhile blend together vinaigrette ingredients. Once squash is cooked, transfer to a bowl or plate and allow to cool in a refrigerator. Sprinkle cooled squash pieces and almonds on salad greens and drizzle with vinaigrette. Enjoy :)

This recipe is featured on the Gluten Free Homemaker's Gluten Free Wednesdays

Friday, July 15, 2011

Marinated Grilled Chops

It's summer and the cowgirl's grill has been most definitely been the favorite household appliance. Is there nothing better than savory meat sizzling on a warm sunny summer day? Well, maybe a few things, but honestly summer means good grilled food. Man, could I spew out more adjectives? I guess I could, but I'll be kind and spare you the Dr. Suessish blog post.

Anyway, back to grilled meat. Marinades are so awesome are they not? I mean, a few simple ingredients, zip lock baggie, and fresh meat is really all you need. Oh ya, and a grill.

Now you MUST try this marinade on some good ol' chops. You MUST! So read on and find out how to whip up these most awesome chops :)

Chop Marinade

1/4 cup red wine vinegar
Juice from one lime
1/2 de-seeded and finely minced jalapeno
1 teaspoon honey
2 tablespoons olive oil
1/2 teaspoon salt
1 cup finely minced cilantro

Blend all marinade ingredients together and pour over 2-3 pounds pork chops. Let chill in the refrigerator for at least 3 hours before grilling up.

Wednesday, July 13, 2011

Fire and Ice Salsa

Sweet, spicy, zippy, skippy.

That is what Fire and Ice salsa is made of. Yep. Fire and Ice salsa. It's a sweet and unique twist on good ol' salsa. This is a perfect dish to bring to any back yard barbecue. Not only is it tasty but it's so darned pretty to look at. I's PINK!

Here is how to put this prettylicious side dish together:

3 cups diced watermelon
1/2 cup diced green bell pepper
1 whole jalapeno de-seeded and minced
2 tablespoons lime juice
2 tablespoons minced cilantro
1/2 teaspoon garlic powder
1/4 heaping teaspoon salt

Mix together all ingredients and allow to sit for 30 minutes before serving.

Told ya it was pretty ;)

This recipe is featured at the Gluten Free Homemaker's Gluten Free Wednesdays

Friday, July 8, 2011

Snow Pea and Radish Salad

Anyone out there a gardener? Is anyone a frequent shopper to a local Farmer's Market? If so, you should know that radishes and peas are in season :) Want a great way to use up those home grown goodies? Throw em together in a light and easy little salad.

Your not going to believe how easy and tasty this little number is. Plus, this salad has such a great presentation with hardly any work whatsoever. Just do a bit of chopping and your set. Instant beautiful summer salad.

Snow Pea Radish Salad

For the dressing:
2 Tablespoons rice vinegar
2 Tablespoons toasted sesame oil (can be found at your local asian store)
1/2 teaspoon sugar

For the salad:
2 cups chopped snow pea pods
1 cup thinly sliced radishes
2 green onions diced

Mix together dressing ingredients and set aside. Toss the salad ingredients and lightly drizzle dressing on top. Can be served immediately.

**note** this goes great with grilled chops or steak :)

Tuesday, July 5, 2011

So Sweet Summer Chili

Ok, I get it...It's June...meaning hot summer days and warm relaxing nights. Chili isn't something that is normally thought of during the dog days of summer. Yet, this is one tasty chili that just goes so well with this sunshine filled season. Packed with seasonal vegetable goodness, it's a great way to use up those garden grown goodies. Got extra zuchinni? Toss it in! Got extra butternut squash? Throw it in :) With light and fresh seasonings such as corriander, cinnamon, and oregano it's a hearty and fresh dinner to whip up for your family.

Just like most chili, it's so easy and can be put together in a jiffy. It is also even better the next day when all those tasty ingredients do some midnight mingling overnight.

So to start out, pour 2 tablespoons olive oil in a large pot. Heat oil on medium high heat then throw in 1/2 cup diced onion, 1/2 cup butternut squash, banana squash, acorn squash (getting the picture here?) or sweet potato. This go round, I had butternut squash, so, that's what I threw in. Cook on medium stirring every so often. After the squash and onions begin to become tender, add 1 pound ground turkey burger. Increase burner temperature to a moderate high and sprinkle meat with salt, 2 1/2 teaspoons ground cumin, 2 teaspoons coriander, 1 teaspoon oregano, and generous dashes of cinnamon (roughly 1/4 - 1/2 teaspoon). Stir frequently and continue cooking until burger is almost completely that time add 1 diced red bell pepper and 2 4oz cans green chilies then continue cooking until turkey is fully cooked. Lower heat to medium then throw in 1 small zucchini squash diced and 1 can diced tomatoes or about 2 cups diced fresh tomatoes and cook for another 5 minutes or until zucchini starts to become tender. Stir in 1 can drained and rinsed kidney beans, 1/2 cup chicken broth, 1/2 teaspoon brown sugar, and the juice of 1 lime. Bring to a simmer and cook for another 5-7 minutes.

*note* you don't want to overcook your vegetables. There is a method to my madness of adding them in steps. What makes this chili so sweet and fresh is the slight crunch the veggies lend. Mushy vegetables in da bueno.

You can top this with sour cream and serve with GF tortilla chips. It's quite yumtastic and a healthy hearty sweet and fresh twist on the classic chili.

Sunday, July 3, 2011

The Pink Cowgirl's Camping Adventures

Hi there everyone out in blogland.

I thought I would share some fun pictures from our camping adventure to Tasha Equestrian Camp near Fish Lake Utah. We all had SO much fun, despite me coming down with pneumonia....I did my best to grin and bear it and STILL managed to get out, enjoy nature, and of course....ride my horse. I also got a nice ride on my colt Pistol, who until recently, has not been ridden outside of the round pen.

I enjoyed seeing many breathtaking sights on the back of my horse. I'm telling you...not much is better than that.

Ok, enough chit be pictures :)

Smokey and Pistol all settled in their stalls

Hubby borrowing his friend's horse Chopper

Really neato beaver pond

The scenery was just breathtaking

I promise I didn't ride Smokey TOO hard

My dog Gage on his first real trail ride to the top of the mountain

Smoke and me playing around

Ya....playing around some more

Kidlet taking Smokey for a spin

These four legged creatures were running around EVERYWHERE

*evil snickers*

The mountains just plain rock.....nuff said

Riding to Crater Lake

Hubby and good ol' Chopper

This sweet little fellow couldn't have been older than a few days. It was just the sweetest thing!

Rough and tough mountain women can catch fish with our bare hands :) Really, we did! I will say, it was a lot harder than you would think lol!

That is all, thank so much for looking and have a wonderful 4th of July!