Juicy Gluten Free Cheese Stuffed Turkey Burgers

 

My husband wanted me to make homemade turkey burgers for dinner. I have to say I love turkey, but never have been a fan of Turkey Burgers since more than likely they come out very dry.

I told him I would try my best to make a juicy burger and I have to say it was VERY JUICY and VERY TASTY!! I A-MAZED myself, LOL!

Who would have thunk? I will definitely be making these tasty burgers again for the family!

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Gluten Free cheese stuffed hamburgers

Gluten Free cheese stuffed hamburgers | Small Town Living in Nevada


I recently broke my hamburger press and looked at purchasing another one to replace it. However, I came across a stuffed burger maker and decided to get that one instead so I can make cheese stuffed hamburgers for dinner.

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Gluten Free Breakfast Pizza

Breakfast Pizza

I always seem to have at least a 100 eggs in my garage refrigerator at all times. When I am bored or don’t know what to make for dinner I tend to gravitate towards using up the eggs and making breakfast as our dinner.

This time I decided to make a breakfast pizza. My brother made it for me once and I really enjoyed it. So this time I decided to make one for my family. While I can’t truly remember what my brother topped his pizza with — I just scoured the fridge and went from there for my breakfast pizzas.

I found slices of ham, spinach, and wonderful onions and tomatoes from my garden. I couldn’t wait to get started!!

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Gluten free Carrot Cake with Cream Cheese Frosting

Gluten Free Carrot Cake

My brother was having a 40th birthday celebration and he wanted my aunt to make him a carrot cake for his party. Well in order for my kids and I to be able to join in on dessert, I had to make us a gluten free carrot cake.

I couldn’t believe how moist and airy this cake was. And some of the party goers wanted to sample what gluten free “tasted like” and said they thought my cake was actually tastier and even moister than the “regular wheat” carrot cake that was served.

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Beef Nachos made from leftovers

Nachos | Small Town Living in Nevada

I made tacos the other night and had seasoned ground beef and smashed avocados leftover that needed to be used up. Tonight felt like a fun night for Nachos because who doesn’t like to transform leftovers into something different and just as tasty?

For my chips, I grabbed a stack of corn tortillas, quartered them and then fried them up so I could make the nachos. My daughter helped and was having a great time ‘cooking’ with me.

Here’s what will be needed:

  • Taco meat (I used leftover seasoned ground beef)
  • Tortilla chips (which I made homemade from my Tortilla Chip Recipe)
  • Shredded cheese
  • Beans, tomatoes, green onions, diced avocado…whatever you like
  • Toppings- Sour cream, salsa, guacamole, Sriracha sauce, etc

I greased a cookie sheet and then started to layer my ingredients: beginning by spreading out a layer of chips, next layered with some shredded cheese. Next I placed a layer of black beans, and another sprinkle of cheese and then a layer of seasoned beef topped with more shredded cheese.

Pop the cookie sheet into a 500º F oven for about 4 minutes or until the cheese is completely melted.

Remove from oven and serve with your choice toppings.

Fast, simple and definitely a crowd pleaser — and a great way to use up leftovers in the fridge!

Swiss Mushroom Burger topped with Onions and a dollop of Sour Cream

Swiss Mushroom Burger with grilled Onions and a dollop Sour Cream | Small Town Living in Nevada

So I have a love affair with sautéed onions and mushrooms. It is true. And my family just doesn’t enjoy my enthusiasm of either vegetable! Nevertheless, I find them perfect together on a swiss cheese burger and couldn’t be happier.

When I lived in Lake Tahoe I use to frequent a restaurant that had a Swiss Mushroom Burger on their menu that was topped with sour cream. It was called Alpine Burger and it was WONDERFUL. This is my rendition of their burger with the addition of grilled onions.

There is nothing difficult about making this burger.  To cook the burger patties, barbecue them up on the grill or fry them in a skillet. Then top them with Swiss cheese during the last few minutes so the cheese melts perfectly.  While the burgers are cooking, sauté sliced mushrooms and onions.

Place the burgers on a gluten free bun or serve open faced topped with sautéed mushrooms and onions, and then topped with a dollop of sour cream!

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Gluten Free bagel topped with bacon, avocado and melted swiss cheese

Gluten Free Bagel topped with Bacon, Avocado and Melted Swiss Cheese

I can’t believe May is here already. The months are flying by faster and faster each year it seems. Nevertheless, I finally went grocery shopping and ended up picking up a package of Plain Udi’s Bagels. This morning the kids had a 1/2 of bagel slathered in cream cheese and topped with raspberry jam. I am more of a everything kinda girl with more taste buds for textures and flavors that I decided to raid the fridge to see what I could top my bagel with.

I found leftover bacon and avocado and a package of swiss cheese and knew exactly how I was going to top my bagel!

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Toast with Broiled Cheese, Avocado and Tomato

Broiled Cheese with Avocado and Tomato | Small Town Living in Nevada

Years ago when I lived in Tahoe I worked across the street from a bagel shop and would frequent there quite often. One of my favorites from the shop was an everything bagel smothered with garlic cream cheese then topped with slices of tomato and avocado covered with melted havarti cheese and sprinkled with Garlic Pepper. This was my go to breakfast in the morning.

However, it was pricy eating out everyday. SOOOOOOO, I decided I could make it myself — and boy how easy it was.

Now fast forward 10+ years and throw in being gluten intolerant… and you have gluten free bread instead of an everything bagel. I tend to use what I have on hand at home to make my broiled breakfast than go out of my way to get every ingredient.

I always seem to have provolone cheese on hand and there was leftover diced tomatoes from tacos the other night in the refrigerator so that is what I used but by all means go ahead and use freshly sliced tomatoes or whatever cheese you prefer.

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Gluten Free Cheese Crackers

The one thing that is hard on my kids isn’t being able to partake with the snacks that their teachers or other parents provide in class. Many times over Cheez-It® CrackersGOLDFISH®, etc are provided which are a gluten no-no for my children.

And of course I don’t want them to feel left out so I make foods that are comparable.

GF Crackers

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Thick-Crust Gluten Free Pizza Dough

Originally written July 7, 2014

So I made a homemade cheese pizza right down to the dough…. It had a good flavor but was a little crumbly. I may add an extra egg next time to help with moisture.

PizzaCrust

Thick-Crust Gluten Free Pizza Dough

Ingredients
STARTER
1 1/2 cups (210 g) Gluten Free Flour
1 teaspoon (3 g) instant yeast
2 teaspoons (8 g) sugar
3/4 cup plus 2 tablespoons (7 ounces, by weight) warm water (about 95°F)

DOUGH
2 cups (280 g) Gluten Free Flour , plus more for sprinkling
1-1/3 teaspoons (4 g) instant yeast
2 teaspoons (12 g) kosher salt
1 tablespoon (14 g) extra-virgin olive oil
1/4 cup (2 ounces, by weight) water, at room temperature
1-2 eggs

Starter

Directions
To make the starter, place all the starter ingredients in a medium-size bowl, and whisk until well combined. The mixture will be thick and shapeless. Cover and set the bowl aside in a warm, draft-free location to rise until doubled (about and hour maybe two).

Once the starter has finished rising, make the dough. Place the flour and yeast the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the olive oil, water, and risen starter to the bowl, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size and cover. Place the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour).

Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 400°F. On a lightly floured surface, knead the dough until smooth.

Shape dough into a 12″ round pizza.

Bake for about 5-10 minutes, or until the crust begins to puff and brown. Remove it from the oven. Top your pizza with your desired toppings, then place the pizza again back on the pizza stone. Bake until the crust is browned and your toppings are cooked as desired (about 7-10 minutes, but time will vary depending upon toppings and taste). Allow the pizza to set for a few minutes before slicing and serving.

adapted from: http://glutenfreeonashoestring.com/