Homemade Hamburgers on the grill!

P1020143Just in time for SUMMER — HAMBURGERS ON THE GRILL!

These homemade hamburgers are not only gluten-free but they are SUPER-PACKED with FLAVOR! And they are quick and easy to make — forget those pre-made frozen burgers — once you try these, you won’t go back!

For this recipe, I didn’t have GF onion soup mix on hand, so I used the other combination below.*

Special thanks to my husband and grillmaster, Wayne, for grilling these yummy burgers!

So break out the grill and try these for your next cookout!

Grilled Hamburgers

(serves 6-8 people) Prep Time: 0-10 min. Cook Time: 10 min.

1 pkg frozen GF burgers (OR 1 ½ pounds ground beef/venison/turkey mixed with 1 pkg GF onion soup mix and 1 egg; form into burger patties)*

Barbeque sauce, optional

Ketchup, mustard, other burger toppings (optional)

GF cheese slices

GF hamburger buns (OR use large leaves of lettuce as “buns”)


Add egg PLUS GF onion soup mix OR Onion Soup Mix Alternative.


Mix burger and spices together well with hands.

TIP: If you make your own burger patties, make a small hole with your finger in the center of the patty to help it stay flatter and cook the middle better.


Preheat grill. Grill burgers on medium-high heat until slightly pink in middle. If desired, grill with barbeque sauce drizzled on top. Turn grill off and melt cheese on top of burgers for last minute or so.

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OPTIONAL: Baked French fries or chips are a good side dish.

*Onion Soup Mix Alternative = 2 tablespoons minced onion,1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper, ¼ cup GF oats.


Don’t forget the cheese! (Or if you’re dairy-free, omit it!)


LOVE these GF hamburger buns (we’ve found they are best if warmed in microwave for 20 seconds first).



Baked Apple Fritters – Gluten Free

I am TOTALLY trying this — it looks AMAZING!

Officially Gluten Free


These Baked Gluten Free Apple Fritters are so easy to make and taste Incredible. They are the perfect snack for when you’re craving doughnuts or if you want surprise someone special.


1 1/2 Cups Rice Flour

1/4 Cup Corn Starch

2 Tbsp White Sugar

2 Tsp Cinnamon

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Buttermilk or 3/4 Cup Milk +1 Tbsp Lemon Juice

1 Cup Apple Pie Filling

For the Glaze:

1 1/2 Cups Powdered Sugar

1 Tsp Vanilla

1/4 Cup Milk


1. Pre heat oven to 450 F.

2. In a large bowl, cut butter into the flour, starch, sugar, baking powder and cinnamon. Mix until well combined.

3. Add the buttermilk and mix only until a dough forms.

4. Using a rolling pin, roll out dough into a rectangle, on a lightly floured surface.

5. Cover with the apple pie filling. Then fold in…

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Easy Enchiladas!


Easy Enchiladas

I made these on Monday night . . .  SCORE!!!  They turned out SO good — SO flavorful!  And guess what — they were so FILLING that I even had leftovers!!!  Oh yeah!  Now for the down-side: they were a little more labor-intensive than I like, but they were SO worth it!  Here’s the scoop:


Easy Enchiladas  (serves 6-8 people)

Prep time: 20-25 min.  Bake time: 15-20 min.

1 ½ pounds ground beef, venison or turkey*

1 cup salsa

1 pkg. GF taco seasoning OR 4 TBS Homemade Taco Seasoning (go to my GF Tips tab for this recipe)

1 15oz can tomato sauce

1 pkg. McCormick® enchilada seasoning (or 4 TBS Homemade Taco Seasoning)

1 ½ cups water

5-6 gluten-free tortilla wraps (or use warmed corn tortillas)

5-6 regular flour tortillas (for gluten-eaters)

1 cup shredded cheese

1 can black beans, drained & rinsed (optional)

1 can drained corn (optional)


Preheat oven to 350 degrees.  Brown meat in skillet, drain grease, then stir in salsa and taco seasoning; cook until heated through.  Reduce heat and stir in corn and black beans, heating through.

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In small sauce pan, combine tomato sauce, water and enchilada seasoning; heat to boiling, then simmer, stirring occasionally.  When mixture is thickened, remove from heat.


Coat each tortilla in enchilada sauce, then add 2-3 tablespoons meat mixture.  Carefully roll tortilla and place seam-side-down in sprayed casserole dish.  (Put GF enchiladas in one dish and regular enchiladas in another.)  Repeat until you have enough enchiladas for everyone you are feeding.  Then pour rest of enchilada sauce on top of enchiladas, spreading evenly.  Top with cheese.


I used the new GF wraps from ALDI — they were GREAT!



As you can see, the GF wrap did crack/rip a bit, but it still tasted great!


Bake for 15-20 minutes or until heated through.


Serve with tortilla chips, sour cream and salad.


* Or use 3 chicken breasts, diced OR 2 10oz cans shredded chicken, drained)

OPTIONAL: to make even more filling, add a cup of instant brown rice (along with appropriate amount of water) to the meat mixture after meat is browned.


Chicken, Vegetable & Rice soup

Well, my apologies for not getting a post up here sooner — I’ve been a BUSY mama — I was even a guest on a TV show talking about miscarriage. BUT — the good news: I’m still cooking, the family is still eating, and here is a recent recipe I made. Stay tuned later this week — I’m trying a brand new recipe today in the crock pot — if it turns out, I’ll share it!

With this recipe I had 3 chicken leg-thigh portions and decided to boil them in water to cook the chicken. Then I used the water to make my own broth (use cheesecloth & a strainer to strain out the bone marrow & other junk to get a nice, clear broth — then I added 1 can of GF chicken broth).


Chicken, Vegetable & Rice Soup  (serves 6)

Prep Time: 10 min.    Cook Time: 40 min.

2-3 large boneless, skinless chicken breasts OR 4-5 boneless, skinless chicken tenderloins (in small cubes)*  **

1 tablespoon minced onion OR 1/3 small onion, finely chopped

1 tablespoon oil

Salt & pepper to taste

2 cans GF chicken broth

2 CANS water

1  16oz bag frozen mixed vegetables (thawed/warmed in microwave)

1 ½ cups instant rice



In large Dutch oven, heat oil.  Add chicken, onions, salt & pepper; stir-fry it, cooking until done (pink is gone).  Add broth, water, vegetables and rice.

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Bring to a boil, then cover and simmer on low-medium for 30 minutes (or until rice is tender).


OPTIONAL:  serve with salad and/or Chi-Chi’s Sweet Corn Cake.


* To make it even easier/quicker, you can use Tyson Grilled & Ready Fully Cooked Chicken Breast Strips (non-flavored) instead of chicken breasts/tenderloins.

** If cooking whole leg/thigh, boil in water until chicken is no longer pink. Then remove chicken from water and pull off portions of meat. If you want to use the water as your base broth, follow directions below:


Boil chicken leg/thigh in water until no longer pink. Remove from water & take off meat pieces.


Water has leftover residue from chicken (we want clear broth).


Strain water/broth into another large pan or bowl.


Strain broth several times through strainer with cheese-cloth (or T-shirt!!!) to strain out unwanted residue from chicken.


After straining several times, you should have a nice, clear broth like this. Then just add your chicken & vegetables, following the rest of the directions above.