Why try?

We usually buy Rudi's brand  bread, but it is grocery day and we are out.  Fortunately we just got a shipment  (subscribe and save ) of Pamela's brand cornbread.   We needed a quick lunch so, tada, corn bread ham sandwiches.  I'm getting a little more creative with the breads.  I've went the whole route trying to get the taste of wheat bread adding things like sweet potatoes, pineapple juice and apple cider vinegar to the various flour mixes to try and emulate the flavor, but it seems impossible so why try?  Cornbread tastes good.   :-)  A couple of weeks ago, we also found that mashed potato pancakes make very fine hamburger buns as long as they and the hamburgers are pretty small.   I make these with Bloomfield Farms gluten free flour mix.


At long last, a burrito!

I haven't had a burrito in a long time.  They just aren't the same with corn tortillas.  I have made enchiladas and tacos and taco salads but never a burrito.  Then a couple of weeks ago, I found some gluten free wraps at the salvage grocery store and finally, last night, we tried them.  They were good and I really enjoyed my first burrito in approximately 5 years.  :-)   I had tried some kind of brown rice wrap way back in the beginning, but it fell apart and didn't taste good, but this one stayed together and tasted fine.  It was from Wrap-Itz and apparently they have several varieties.  They have some recipes on their website, which I am going to go check out now.  :-)

Have a great day! #glutenfreeyum



This is what happens when I don't do meal plans at the grocery and have to improvise.  This time it was pretty good.  I looked in the pantry and fridge and decided to make chicken enchiladas but then realized I didn't have any chicken (which is very unusual, but we've been kind of chicken salad crazy lately.) but I did have some steak I had gotten on sale last week.  So I put the steak in the slow cooker on a 4 hour cycle around lunchtime and then took a nap.  Then, when it was time for dinner, I gathered these ingredients, cooking the rice in the microwave.

Then I layered them in a casserole dish and baked until bubbly.  It was very good topped with sour cream and cheese.

So to review, a small package of steak, a can of Progresso Creamy Mushroom, 2 small cans of red enchilada sauce (or 1 big can), 1 package of Zatarains Jumbalaya Rice (not the family size, the regular), and some Mission corn torillas.   After 15 minutes had passed, it was half gone and I estimate that the leftovers will be gone by dinner today, so it was a hit.  Really, it tasted very similar to the enchiladas I had at a restaurant last week.
Over the years, I have tried several fillings for enchiladas, trying to make it less expensive than just filling them with meat.  I've tried refried beans, cheese, plain rice and other flavored rices but this one was the best of all, nice and spicy.  :-)   I am thankful to all of these companies for making them gluten free and clearly labeling them gluten free.