Gluten Free Enchilada Lasagna

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This is one of our family favorites. About a year and a half ago we took my oldest son gluten free. At first it was so hard to adjust, but this is one of the recipes we’ve been able to come up with so he could still enjoy his favorite mexican food dish. If your not gluten free, then you can interchange the red sauce for green sauce, but the green sauce does have wheat so if you’re gluten free stay away from that. Other then that, this is a pretty simple straight forward delicious dish. Hope you like it! Enjoy.

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Gluten Free Enchilada Lasagna

1 1/2 – 2 lbs ground beef

Garlic salt and pepper

28 ounce can diced tomatoes

10 ounce can of red enchilada sauce

about 18 corn tortillas

30 ounce can refried beans

1/4 to 1/2 onion, chopped

1 1/2 cups cheddar or mexican cheese

2.25 ounce can sliced black olives

In a medium saucepan add ground beef. Season with garlic salt and pepper. Brown till meat is completely cooked through. Turn off heat. With a slotted spoon scoop cooked meat onto a plate lined with paper towels.

Drain liquid from diced tomatoes. Combined 2/3 can of tomatoes with the cooked meat. Set aside.

Preheat oven to 350 degrees.

In a 9×13 inch pan, pour about 1/4 can of red sauce into bottom of pan. Add a layer of corn tortillas, breaking some in half to cover the edges so as to cover the entire surface.

Spread cooked meat mixture evenly over corn tortillas. Cover with another layer of tortillas.

Spread refried beans evenly over tortilla layer. Sprinkle onions over beans. Quantity depends on your person preference. I like onions so I did 1/2 an onion. Cover with another layer of tortillas.

Evenly cover last tortilla layer with the remaining 1/3 can of diced tomatoes. Pour remaining sauce over tomatoes.

Top with cheese and olives.

Bake in oven at 350 degrees for 30 to 35 minutes until cheese is completely melted and enchilada dish is completely heated throughout.

Let cool a couple minutes and then serve.

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A Recipe Snobs Original Recipe


Sirloin and Summer-Vegetable Kebabs with Gorgonzola Port Sauce

Hey everyone!! Hope you all had a fabulous holiday last week! So, guess what!? It’s my birthday this month. We won’t talk about how old I am. Not that I’m ashamed of it, and NO!! I’m not sensitive at all about it. Even if now I’m only going to be 2 years away from turning the be 3.0. Ugh!! How did I get so old so fast. And is it normal that I still feel 16 in my mind? Well, I guess it’s true what they say. “You are only as old as you feel.” And just to set things straight, I still feel like a teenager. So we aren’t gonna talk about my waxing old in years.

But, guess how spoiled I am 🙂 This is my early birthday present!! Ah!! Love it! It’s a charcoal grill and smoker! Yes, you might be thinking at this very moment, “What kind of girl wants a grill/smoke?” (And yes, I just referred to myself as a girl, cause the age thing is a bit tender.) Well, this girl!! I’ve been wanting one since before Christmas, and unlike other smoker/grill combo’s, this thing was actually pretty affordable. And by affordable I mean, I didn’t have to sell any of my major organs to feel guilt-free in asking for it.

I’m also really excited cause, well lets just be honest, I’ve put on a couple pounds since my cruise. Ok, less like a couple pounds, and more like 5. Damn cruise!! I was doing so good not eating an obnoxious amount of sweets, and that thing totally ruined me. So now, it’s time to buckle down and get back into my routine of healthy eating to cut these pounds. Not that I plan on not making sweets, but I just don’t plan on eating a whole lot of them. Too, I’ve been wanting to put more hardy meal on here for so long. So here is my motivation 🙂 Enjoy and hoping you an amazing Monday!!

Printable Recipe

Sirloin and Summer-Vegetable Kebabs
     1 pound beef sirloin tips (cut into 1 1/2-inch pieces)
     2 tablespoons balsamic vinegar
     1 tablespoon soy sauce
     1/4 teaspoon freshly ground pepper
     1 medium zucchini
     1 small yellow summer squash
     1 onion
     1 red bell pepper
     Olive oil

Gorgonzola Port Sauce
     1/2 cup mayonnaise
     1/2 cup sour cream
     2 ounces gorgonzola cheese
     1/8 teaspoon kosher salt
     1/2 teaspoon ground black pepper
     1 teaspoon chopped garlic
     1 1/2 teaspoons port wine
     3 teaspoons milk

Marinate beef sirloin tips in balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.

Prepare sauce by combining all ingredients except gorgonzola in mixing bowl. Mix thoroughly using a whisk. Add gorgonzola cheese and blend well. Cover and refrigerate. (Sauce will stay good for 5 days)

Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Drizzle olive oil over kebabs and grill for 7 to 8 minutes per side. Serve kebabs immediately with sauce.

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Kebab recipe from Sauce recipe from

<A HREF=””> Widgets</A>

4th of July Line Up!!

What are you doing for the 4th of July?! Not sure yet? Well, here are some recipes to get your creative juices flowing. Chances are that you are either throwing, or going to a barbecue. So here are some awesome dishes and sides for a barbecue. Not to mention some super yummy patriotic desserts 😉 Hope this gets you thinking, and will have more 4th of July recipe’s to come in the next week!! (Please forgive the quality in some of the pictures. Some are from when I started the blog, but I wanted to include them cause I still absolutely love the recipe.)

Barbecue Dishes & Sides
Jack Daniel’s Glazed Ribs

Frog Eye Salad
Creamy Pasta Salad
The Man-Burger (Favorite Burger Recipe of All Time!!)
Cranberry Broccoli Salad
Rich ‘n’ Cheesy Macaroni
Patriotic Desserts
Root Beer Float Cupcakes
S’mores Stuffed Brownies
Death By Oreo Cupcakes
Fireworks Cupcake Towers

Fondue Night!!

I don’t know if any of you have ever been to The Melting Pot before, but it is one of my favorite restaurants ever. What makes it my favorite? Well, there’s a couple things actually. First, the food. It’s amazing. Including the dessert. Melted chocolate that you dip cheese cake, pound cake, marshmallows, and fruits into. It’s divine!! I also love the whole experience of it. You go and sit for 2 to 3 hours and talk, cook your food, etc. And your hubby is stuck there with you in a kind of low lit romantic atmosphere with no Tv over your shoulder (like in many other restaurants). I just love it. But, it’s a little pricy, so we only go for special occasions, and it’s not really a “kid friendly” atmosphere. So I wanted to create the same fun experience for my little ones at home.

We had such a blast!! We only did the broth, but I have plans to make the cheese and chocolate fondues soon!! Especially the chocolate. My mouth is watering just thinking about it. So fun!! Enjoy!

Printable Recipe

Mojo Fondue Broth
     5 1/4 cups vegetable or chicken stock
     1 cup water
     1/4 cup orange juice, fresh-squeezed
     1/4 cup chopped fresh cilantro
     2 tablespoons ground cumin
     2 tablespoons jerk seasoning
     2 tablespoons black pepper, cracked
     2 tablespoons lime juice, fresh-squeezed
     1 tablespoon minced garlic

Foods for cooking: Lobster, Shrimp, Beef, Chicken, Lamb, Mushroom Caps, Broccoli, Red Potatoes.

Other things needed (optional): Melted Butter and a Lemon Half (for lobster).

Combine ingredients in saucepan on stovetop. Bring to a boil. Transfer to fondue pot with alternative heat source.

Keep broth at a simmer, either on medium-high heat or set between 300-350 degrees F. Place meats onto fondue forks and into broth. Beef, Chicken, and Lamb meats take 2 minutes to cook, and lobster or shrimp take about a minute. Use Green Goddess Dip for vegetables or to put inside of cooked mushroom caps for stuffed mushrooms. Use Gorgonzola Port Sauce for meats, especially your steaks!!

Gorgonzola Port Sauce
     1/2 cup mayonnaise
     1/2 cup sour cream
     2 ounces gorgonzola cheese
     1/8 teaspoon kosher salt
     1/2 teaspoon ground black pepper
     1 teaspoon chopped garlic
     1 1/2 teaspoons port wine
     3 teaspoons milk

Combine all ingredients except gorgonzola in mixing bowl. Mix thoroughly using a whisk. Add gorgonzola cheese and blend well. Cover and refrigerate. (sauce will stay good for 5 days)

Green Goddess Dip
     8 ounces cream cheese, cut into slices
     1/2 cup milk
     1/4 cup sour cream
     2 tablespoons finely chopped onions
     2 tablespoons finely chopped parsley
     2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.

Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

Printable Recipe

Fondue broth altered from, and Green Goddess recipes, from Port sauce from

    <A HREF=””> Widgets</A>

    Filet Mignon with Roasted Red Pepper Cream Sauce, Mash Potatoes, and Onion Strings

    If you missed my post about My Valentines Day Scheme, let me quickly get you up to speed. I have always loved Valentines Day!! But my wedding anniversary is Feb. 19th, so we never celebrate V-day cause my anniversary is right around the corner. As a solution, I developed this scheme to surprise my hubby with a sitter and make this amazing dinner so we would start celebrating Valentines again. Caught up?? Ok good!! So, yesterday was “D” Day!!

    Got up early! Ran to the grocery store, cause I didn’t want my hubby to find any of the meal supplies and be like, “What’s this for?” Got napkins, place mats, these amazing hydrangeas, gorgeous goblet/wine glasses (Even though we don’t drink. It was more to set the stage and for the feel then anything. But I had to have them), and whatever other ingredients I had on my list.

    Started setting up about 12:00pm. I even got on YouTube and found out how to do napkin origami. Oh come on, don’t laugh!! Don’t it make it feel so fancy though!? I really wanted my hubby to be blown away. I mean, there’s no point if in the back of his mind he’s thinking, “We should have just gone to a restaurant.” And by now, you probably all know I can’t do anything half way. Go big or go home, right!?

    After hours of cooking it was time for dinner. The kids got swept away to the babysitters, which conveniently lives down the street so she could just come pick them up. My hubby is munching on the Spinach Artichoke Dip, that I did not get pictures of cause I didn’t want to disturb our dinner to much by staging and photographing everything I made. So I will have to make again and post the recipe later. Then we sat down over candles and ate this amazing dish!!

    It was amazing! Flat out Amazingness with a capital “A”!! Did I happen to mention is was amazing?? (Not to toot my own horn) But this recipe is comparable, or even exceeds that of any restaurant!! I was so happy with it 🙂 And then for dessert we had Molten Lava Chocolate Cake with raspberries and vanilla ice cream (recipe will be posted soon). It was all so perfect!! And I think my whole plot worked. My hubby said he felt so spoiled that he is going to have to attempt to show me up next year. Yeah, good luck with that baby, but, Yay!! Finally celebrating the holiday of love again! (*Celebration!!*)

    Anyways, back to this dinner. Yes, it is a little bit of work, but so worth all the effort. Most amazing dinner I’ve made to date. And super impressive if I do say so myself 😉 Enjoy!!

    Filet Mignon with Roasted Red Pepper Cream Sauce, Mash Potatoes, and Onion Strings
         4 8 ounce filet mignon
         1 1/2 teaspoons McCormick Montreal Steak Seasoning
         Roasted Red Pepper Cream Sauce recipe (below)
         Onion Strings recipe (below)
         3 to 4 large potatoes, skinned and diced
         3 tablespoons butter
         About 1 to 2 cups milk
         Garlic salt and pepper
         Fresh or dried parsley flakes

    First, prepare cream sauce and onion strings. Set aside for assembly.

    Warm up your grill and place rack on it’s lowest setting (charcoal is recommended). In a large pot, start boiling water and add your potatoes. Cook for 20 minutes.

    Meanwhile, season you filets with all the steak seasoning making sure to season both sides of your filets and place on the hot grill. After a couple of minutes turn over. Continue flipping and cooking until steak has reached desired doneness. For medium, your steaks will take about 10 to 15 minutes, depending on their thickness. Rap in tin foil to keep warm while you complete final assembly of plates.

    Drain cooked potatoes and place in a large bowl. Add butter and 1/2 cup milk. Using a mixer, mix until potato mixture is smooth. Add more milk, 1/2 cup at a time. You want you potatoes to be a little thinner then traditional mashed potatoes, but not runny. Once to desired consistency add garlic salt and pepper to taste.

    Reheat Red Pepper cream sauce and spoon onto plates. Your gonna want about 3 to 4 tablespoons down. Spread out in a circle using the back of a spoon. Top sauce with mash potatoes. Sprinkle parsley over potatoes and sauce to make it pretty. Top with your filets and then pile onions on top of steak so that they balance without falling into the sauce. Serve immediately.

    Roasted Red Pepper Cream Sauce
         2 large red bell peppers
         2 tablespoons minced garlic
         1/4 cup fresh basil
         3 tablespoons extra virgin olive oil
         2 cups half-and-half
         2 tablespoons all-purpose flour
         1/4 cup grated Romano cheese
         4 tablespoons butter
         salt and pepper to taste

    Preheat broiler. Line a cookie sheet with tin foil. Slice peppers in half and deseed. Place on foil cut side down. Lightly coat the tops of the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Set aside for a couple of minutes to cool.

    Once cool enough to handle, remove the skin from the peppers (the skin should come off the peppers relatively easily). Cut peppers into small pieces.

    In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.

    Place mixture in blender with half-and-half, and puree to smooth consistency. Return puree to skillet and whisk in flour. Heat to a boil and add in Romano cheese and butter; cook and stir until both are melted. Season with salt and pepper to taste. Simmer for 5 minutes.

    Onion Strings
         1 whole large onion
         2 cups buttermilk
         2 cups all-purpose flour
         1 tablespoon (scant) salt
         1/4 teaspoon cayenne pepper
         1/2 teaspoon cajun seasoning
         1 quart (to 2 quarts) canola oil
         Black pepper to taste

    Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

    Combine dry ingredients and set aside.

    Heat oil to 375 degrees.

    Grab a handful of onions, throw into the flour mixture, tap to shake of excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown.

    Repeat until onions are gone. Let onion strings cool for a couple of minutes and then assemble atop the assembled steak.

    Printable Recipe

    Onion String recipe altered from Red Pepper Sauce altered slightly from Widgets

    Grilled Marinated Steak with Twice Baked Potatoes

    Still trying to put together my exact menu for my surprise Valentines dinner for my hubby, and am finally happy to say that this steak has made the cut. For the most part, I don’t like to marinate my meat of add all the toppings, but this marinate is bomb!! Doesn’t add so much flavor that it distracts from the steak, but makes the steaks juicy and compliments the meat perfectly. The twice baked potatoes was just to finish off the dinner, but I think I’m going to do something else for the V-day dinner. Just to make it classier feeling, but not because I didn’t love the recipe. Although, I really feel like the potatoes would have been amazing with just a little minced bacon in with the mashed potatoes. But still a really awesome recipe. Enjoy!!

    Grilled Marinated Steak
         1/2 cup water
         1/2 cup light soy sauce
         2 tablespoons brown sugar
         2 tablespoons lemon juice
         2 tablespoons red wine vinegar
         2 tablespoons extra virgin olive oil
         1 tablespoon McCormick’s Montreal Brand steak seasoning
         1/2 teaspoon garlic powder
         1/2 teaspoon chipotle hot sauce
         1/4 teaspoon pepper
         2 – 3 garlic cloves, smashed
         2 beef steaks (1 in. thick)

    In a large resealable plastic bag, combine the first 11 ingredients. Add steaks. Seal the bag and turn to coat. Refrigerate overnight, turning as often as you can. Drain and discard marinade. Grill steaks, over high heat for about 5 minutes on each side or until reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done, 170 degrees).

    Twice Baked Potatoes
         4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
         2 to 4 tablespoons unsalted butter
         1/3 cup sour cream
         1 scallion, finely chopped
         Freshly grated nutmeg, optional
         1/2 cup shredded sharp cheddar
         Kosher salt and freshly ground black pepper

    Preheat the oven to 400 degrees F.

    Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

    Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with a fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

    Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

    Printable Recipe

    Recipe for steak marinate from, and recipe for twice baked potatoes from

    Beef Stroganoff Meatballs

    As a kid my mom always made Beef Stroganoff for us. So now it is one of my favorite dinners ever. This isn’t her recipe, but I’ve been wanting to try one from scratch for a while. Personally I prefer the sirloin steaks with this, but the meatballs were a close second. I really like that it was a cheaper solution to a hardy meal. Also, if you usually have noodles with your stroganoff, try it with rice for a change. We have always had it with rice and I found that it is so much more of a comfort food this way then with the noodles. A totally delicious and relatively easy recipe to make. Hope you like it!!


    • 1 egg
    • 1/4 cup milk
    • 1/4 cup finely chopped onion
    • 2 teaspoons Worcestershire sauce
    • 1 1/2 cups soft bread crumbs
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 1/2 pounds ground beef
    • 1 1/2 cups sliced fresh mushrooms
    • 1/2 cup chopped onion
    • 1/4 cup butter
    • 4 tablespoons all-purpose flour, divided
    • 1/4 teaspoon salt
    • 1 1/2 cups beef broth
    • 1 cup (8 ounces) sour cream
    Hot cooked noodles or rice

    In a bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into 1 1/4-in. balls. Place in a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees for 15-20 minutes or until meat is no longer pink.
    In a saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes; reduce heat.
    Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired.
    Yield: 6 servings.

    Printable Recipe

    Recipe at Taste of Home Winning Recipes