Philly Cheesesteak

 The men-folk in the family love this recipe.  They all agreed I should make it weekly.  ha.  It takes a little extra effort to make, but it's well worth it.  Obviously I have to double this recipe for my herd.  

• Hoagie rolls, sliced in half length wise and toasted with garlic butter
• 2 TBS olive oil, seperated 
• 1 sweet onion, sliced into strips
• 1lb thin cut ribeye steak, trimmed and sliced thin
• salt and pepper to taste
• 8 slices mild provolone cheese
• mayo

1. Toast hoagie rolls on skillet with garlic butter until golden.
2. Add 1 TBS oil to hot skillet and cook sliced onion until carmelized. Remove from skillet.
3. Add remaining 1 TBS oil to hot skillet and add cut steak and sprinkly with salt and pepper to taste.  Leave the meat undisturbed for a bit before tossing to cook thoroughly.  Cook the meat in batches to avoid overcrowding the pan.
4. When the meat is cooked, toss in the cooked onions.  Top with provolone cheese.  Once it's slightly melted, toss it in to mix the cheese with the meat and onions.  
5. On the toasted hoagie rolls, add mayo, then top with meat mixture.  

Whipped Cinnamon Honey Butter

 Just as delicious as it sounds.  

• 1/2 C butter, room temperature
• 1/4 cup powdered sugar
• 2 TBS honey
• 1 tsp cinnamon

1. In a mixing bowl, add in all ingredients and mix for about two minutes, or until a whipped texture.  

Pumpkin Pancakes

We've been having "breakfast for dinner" around here on a routine basis lately.  This was a fun twist on the usual, and they were so fluffy I couldn't believe they were gluten free!  I put a scoop of warm cinnamon honey butter on top, then drizzled maple syrup over it.  It was like eating cake for dinner.  Whoops.   

No need to double this recipe, it makes a LOT of pancakes!

• 2 cups flour (I use half namaste, half bob's red mill gf flours)
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 cup pumpkin puree
• 1 3/4 C buttermilk (or 1 3/4 tsp white vinegar added to a measuring cup, then add milk to make the 1 3/4 Cup)
• 2 TBS softened butter
• 2 eggs
• 2 tsp vanilla

1. In a large mixing bowl, combine dry ingredients.  In a seperate smaller bowl, combine wet ingredients.  Add wet ingredients to the dry mix and whisk together until combined.  Allow to sit out for about 10 minutes before cooking on a medium hi heat skillet.  

Sausage and Tortellini Soup

 John couldn't get enough of this soup.  I had covid so I couldn't taste it.  So I'll trust him and add it in here, hoping that he's not leading me astray.  :)

• 1 lb ground sausage
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 3 TBS (gf) flour
• 1 tsp dried basil
• 1/2 tsp oregano
• 1 pinch cayenne, optional
• 1 tsp hot sauce, optional
• 1/2 tsp mustard powder
• 1/4 tsp pepper
• 1 cup heavy cream
• 5 cups chicken broth
• 2 cups kale or spinach, roughly chopped
• 10 oz refrigerated tortellini (gf found at Whole Foods)

1. In a large pot over medium heat (I used my ninja 3 in 1 on high heat), cook the sausage, stirring to crumble.  Drain the grease.  Add the garlic and cook until fragrant, approx 1 min.  
2. Stir in the flour and cook for an additional 2 mins.  
3. Stir in seasonings (basil - pepper)
4. Add the chicken broth, gently scraping the bottom of the pot to remove anything stuck to the bottom.  Add the cream, then bring to a boil, then reduce to a simmer.
5. Stir in kale and tortelllini, simmer for 3-5 mins, according to tortellini instructions, until tortellini is cooked.  Add salt and pepper to taste.  

Shrimp Tacos

 This was one of the tastiest meals I've had in a while!  The whole family (especially the husband) really enjoyed it. This is a little more complicated than what I traditionally do on a weeknight, but this was WELL WORTH the extra effort.  

• Corn tortillas

Cabbage Mix

• 2 cups shredded red cabbage
• 1 cup shredded green cabbage
• 1 TBS olive oil
• 1 TBS white wine vengar
• 1 tsp honey
• salt and pepper to taste

1. In a medium bowl add Cabbage Mix ingredients.  Mix well and set aside.

Avocado Corn Mix

• 1/2 cup corn
• 2 avacados, peeled and diced
• 1/2 medium cucumber
• 1 medium tomato, diced
• 1 green onion, chopped
• 1/2 medium lime, juiced

2.  In another medium bowl, add Avocado Corn Mix ingredients.  Stir to combine then set aside.

Shrimp

• 3/4 lb fresh shrimp, peeled, deveined, and tails removed
• 1 tsp garlic salt
• 3/4 tsp chipotle chili powder
• 1/2 tsp ground cayenne pepper
• 1/2 tsp onion powder
• 1/2 tsp dried marjoram
• 1/2 tsp dried cilantro
• 1/2 medium lime, juiced
• 1 TBS olive oil
• 1/2 TBS salted butter

3.  Place shrimp in a large zip lock bag.  

4.  In a small bowl, combine garlic salt, chipotle chili powder, ground cayenne pepper, onion powder, marjoram, and dried cilantro.  When mixed add to the zip lock bag with shrimp, add the lime juice, and toss to coat.  

5.  Heat a large saucepan to medium heat.  Add oil and butter.  Once the butter has melted, add the seasoned shrimp.  Stir shrimp occasionally until it becomes golden with a light char (about 5 mins).  

Cilantro Lime Cream

• 1/2 cup sour cream
• 2 TBS ranch dressing
• 2 TBS chopped fresh cilantro
• 1 lime, juiced
• 1/2 tsp honey
• 1/4 tsp smoked paprika
• salt and pepper to taste

6.  In a small bowl, combine Cilantro Lime Cream ingredients.  

7.  Warm the corn tortillas.

8.  To construct the tacos:  layer cabbage mix, avocado corn mix, a few shrimp, then top with a generous helping of the cilantro lime cream.  

Butternut Squash Pasta

 This is super creamy and delicious.  A great fall meal.  :)  I added in extra broccoli, carrots, and peas.

• 1 lb ground sausage 
• 1 lb butternut squash, peeled and diced
• 1 TBS butter
• 10 oz pasta (GF penne is what we used)
• 1/4 cup shallots, minced (or red onion)
• 3 cloves of garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 TBS parmesan cheese, grated
• 4 sage leaves, sliced thin
• Kosher salt and fresh ground pepper to taste

 

1. In a large pot, bring salted water to boil.  Add in diced butternut squash and cook until soft.  Remove from water and blend in the blender until smooth.
2. Add pasta to the boiling water and cook al dente.  Reserve 1 cup of the water before draining.  
3. In a large skillet, cook sausage over medium heat until browned.  Stir to crumble.  Remove from the pan, set aside on a plate.  
4. Reduce skillet heat to medium-lo and melt butter.  Add the shallots and garlic and cook until soft and golden, about 5 mins.  
5. Add pureed butternut squash and season with salt and pepper.  Add the reserved pasta water until the sauce is the desired consistency.  Toss in the spinach, parmesan cheese, sage, cooked sausage, and cooked pasta.  Stir to combine. 

Egg Roll in a Bowl

 My SIL showed me this recipe and it has been a family staple ever since.  We double the recipe.  I love how FAST this one is to make!  It can be put over rice or Thai rice noodles.  

• 1 lb ground sausage
• 1 bag of coleslaw mix
• 2 TBS low sodium soy sauce (or GF Tamari sauce)
• 1 TBS grated ginger
• 1 TBS minced garlic
• 1 tsp sesame oil

Optional add-ins:  extra grated carrots, mung bean sprouts (found at whole foods), green onion, red pepper flakes, etc.

1. In a large saucepan, brown sausage, stirring to crumble.  When cooked through, add coleslaw, soy sauce, ginger, and garlic.  Cook until coleslaw is wilted.  Mix in sesame oil then remove from heat.  Serve warm over rice or Thai rice noodles.