{the dish} brisket tacos

filling no. 6 - brisket tacos (see amy's other wonderful taco fillings from her blog i am a celiac - so many options)

What makes tacos such a family friendly food? I think we all serve them. We all love them one way or another. On taco night everyone seems satisfied. Lately, brisket tacos have been my favorite things to order in our local mexican restaurants. The meat is usually cooked so long that it is always so moist and brimming with flavor. With a little guac, some salsa yum!!!

My recipe is a simple one ... no frills ... but good. I make it in a crock pot. The best thing about a crock pot is when you come home from being away.... and open your door.... and your entire house has this delicious smell of home cooked goodness. I serve my brisket tacos with slaw, cheese(for the kids), sour cream, some sauteed pepper if I have time and of course, salsa. If you have time and want to make salsa try salsa verde , or salsa with a kick from amy's kitchen. Some nights I serve it with a of sweet potatoes and black bean saute and some fresh cut fruit. enjoy!

brisket tacos by ann west

1 trimmed brisket

2 7oz cans tomatillo salsa (green salsa)

1 7 oz can chipolte salsa or chipolte peppers in adobe sauce

1 bottle of beer

1 onion sliced

4 cloves garlic

2 tbls vinegar

2 tsp sugar

Put all of the ingredients in the crock pot and heat on low for 6 - 8 hours. Adjust seasonings midway through the cooking time. Shred beef and serve with some of the juice on top. We like corn tortillas with this one but flour are good too.

{delightful} two pumpkin pies

photo by amy twomey

Every single time I make a pie I want two. One to bring a neighbor or a dinner host. Tonight we are going to a friends house for dinner, and what better way then to arrive with a pumpkin pie in hand. I found the best gluten free pie crust pre-made in Whole Food's gf freezer section. It is amazing and they sell the pie crusts as a pair. So this recipe is for two pumpkin pies, one for you and one for a friend. Something to get us all in the Halloween spirit.

two pumpkin pies by amy twomey

ingredients

2 15 oz cans of pumpkin(I like the organic one)

1 1/2 t. ground cinnamon

1 t. sea salt

1 t. ground nutmeg

1/2 t. ground ginger

1/2 t. ground cloves

2 14 oz cans sweetened condensed milk

3 eggs

1/2 c. brown sugar give or take

mix all of the above well and pour evenly into two pie crusts. Put in a pre-heated over at 450 for 15 min and then 350 for an additional 35 and the last 5-10 min add crumbles of sprinkled brown sugar. Remove and let cool and serve.

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

{the dish} lemon lamb kabobs

photo by amy twomey

There is something about lamb. i just love it. It feels like a better quality of meat to me. I try to cut off as much fat as I can while preparing kabobs because it tends to be a fattier meat, but it is simply divine and a treat as it tends to be on the pricey side of our food budget. The entire family loves these kabobs! We just made these last week and had a few left over so I cut up the lamb for the kids sandwiches the next day at school.

lemon lamb kabobs by amy twomey

ingredients

2 1/2 lbs cut ground lamb for kabobs

3 garlic cloves

1 medium yellow onion
1/2 lemon, rind only finely grated

1/2 lemon, squeeze juice

1 tsp. coriander

1 tsp. fresh thyme leaves

1 tsp ground cumin

2 1/2 T. red wine vinegar

1/2 c. olive oil

salt and pepper

Mix all of the above ingredients together, adding meat last. Coat meat well, and let marinate for a few hours if you can. Put meat on skewers and grill the lamb until browned and ready to eat.

I love eating this with white rice and a good side like my Indian butternut squash or sauteed almond mushrooms and for sure ann's spinach salad from over at dollop. This is a really easy meal because all of your prep work is done ahead and you just throw it on the grill.

{the dish} butternut squash & spinach|traditional meat

Just the other day Amy and I got together to cook. It is so much fun cooking with a friend. We talked, laughed, listened, mixed, spread ... had a great time. We also ended the day with 2 wonderful lasagnas for each of us. I froze one to use at a later date and we devoured one last night. So good. Next time I think I will serve wine while we cook!

We made a vegetarian butternut squashspinach lasagna and a traditional meat lasagna. Amy brought her gluten free corn pasta and used that in lieu of regular pasta. Here are the recipes for both - I have boiled it down to 6 steps. Enjoy! Thanks to Amy for letting me post these!

lasagna for friends by amy and ann

step 1: Make the Sauce (or if you are using store bought skip to step 2)

basic sauce

8 cloves garlic crushed and chopped & olive oil to saute in

4 15 oz cans tomato sauce

1 1/2 - 2 15oz cans tomato paste

1/2 cup red wine

1 tbls oregano

1 tbls basil

1 tsp red pepper flakes

salt and pepper to taste

Saute onions until cooked. add all other ingredients and simmer. Thin with wine or water. To make thicker add more tomato paste. Adjust seasonings according to your taste.

step 2: ricotta layer:

3 lbs fresh ricotta (if you can't find this use the packaged ricotta)

1 15 oz package ricotta

1 tbls basil

1 tbls oregano

2 tsp garlic powder

salt and pepper

mix and set aside

step 3: choose your type of lasagna or make both

butternut squashspinach filling

1/2 onion chopped

4 10oz packages frozen butternut squash - thawed. (if using fresh cut into small cubes - you will need 2 large squashes)

olive oil

2 tbls brown sugar

salt and pepper to taste

Saute onion in olive oil for 3 min or so. Add butternut squash and let cook until soft. Season with sugar and salt and pepper. When you taste this it should be slightly sweet. set aside

meat filling

4 lbs lean ground beef

olive oil

salt and pepper

brown meat, drain and season

set aside

step 4: cook pasta lasagna noodles or gluten free corn spaghetti

Cook your pasta according to directions and set aside.

step 5 : Prepare your lasagnas

Prepare a baking dish by rubbing it with olive oil. Spread a think layer of sauce on the bottom. Slice fresh mozzarella to use for top.

for the butternut squash lasagna we layered like this:

sauce

pasta

butternut squash

ricotta

spinach

pasta

sauce

top with sliced mozzarella and cracked pepper

for the meat lasagna we layered like this:

sauce

pasta

meat sauce

ricotta

pasta

sauce

top with sliced mozarella and cracked pepper

step 6: cook and enjoy (or freeze and enjoy later)

Cook in a 375 degree oven for 25 - 35 minutes or until cheese is bubbly and slightly brown. enjoy!

photo by ann west

photo by amy twomey

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

photo by amy twomey

photo by ann west

{the dish} spicy shrimp - basic boil w/ sauces

photo by ann west

I know many of us don't like to eat foods where our hands get messy (probably something we get from our moms - "don't play with your food"). I get it, you are wearing white pants you don't want to accidently wipe your hands on your pants (probably something we hid from our moms). Or you don't like the smell. Whatever the case maybe ... it is time. With your good friend and family it is time to eat with your hands and enjoy it. It's kind of like playing in the mud again. It's fun! But if it is really a thing for you see below because I will give you a way to make this a not so messy experience! Either way the shrimp are good!

spicy shrimp - basic boil by ann west

2-3 lbs easy peel shrimp

2 cans beer

pickling spice

cayenne and or old bay 1 tbls

1 lemon cut in half

Pour beer into a stock pot and add spices, lemon halves and boil. Add shrimp and cook until pink. Usually takes 5 min.

sauces:

cognac mayo: 1 cup mayonasie add 2 tbls cognac and squeeze of fresh lemon

butter sauce: 3/4 stick butter, 1 to 2 tbls worcestershire sauce squeeze of lemon

caper lemon aolii: 1 cup mayo, 2-3 colves of garlic muttled (crushed and minced fine), 1 tbls capers, squeeze of fresh lemon juice

or cocktail sauce is always good. enjoy!

{in the pot} yellow soup : potato

photo by amy twomey

This is my sons favorite thing to eat, his comfort food if you will. So of course when he turned nine last month his special request to me for a our "big family meal" was "yellow soup". So all of our family came over to celebrate his birthday and enjoyed a big bowl of yellow soup together. You can also add sausages to this for another meal. I make this a few times a year for my sons birthday, some time around the winter holidays when the family is gathered together again, and always when my son isn't feeling well and on the verge of recovery. Enjoy!

yellow soup by amy twomey

ingredients

1 large bag of big potatoes, Idaho, russet, whatever is available

1 bag of golden potatoes

2 cups cream

1 yellow onion

1 tsp gf worchestershire sauce
4 cloves garlic

2 leeks, (clean thoroughly and use white parts only)

sea salt

salt and pepper to taste

celery seed

celery salt

chicken broth, gluten free

cayenne pepper

nutmeg

shredded cheddar cheese as topping

1 cup sour cream

1 package of bacon, sauteed

green onion(optional)

Begin with peeling the entire bag of big potatoes, and boil in a full huge pot of water. I add a handful of sea salt while boiling. Cook until potatoes are very mushy and soft.

In a separate pot boiling the smaller bag of golden potatoes, peel them before boiling them and chopped them small in size, bigger then diced about 1/2 inch squares. Boil until soft, must watch carefully as they cook fast when they are diced small. drain as soon as they are ready before they get too mushy and set aside.

In the cuisine art chop the leeks, garlic, and onion and remove into a big bowl, set aside

Now in the cuisine art again add drained potatoes, not the Golden's though. Keep checking Golden's and turn heat off and drain those and set aside.

Make your soupy mashed potato consistency, adding chicken broth as needed. and add that to the big pot potatoes used to be in. Now add leeks, garlic and onion into the big pot. Add 2 cups more of chicken broth, 2 cups of cream, 1 1/2 tsp of pepper, 2 tsp of salt, 1/2 tsp celery salt, 1/2 tsp of celery seed, 1/3 tsp cayenne pepper. Turn heat to very low for a few hours(checking always and stirring, may need to add cream if needs more liquid).

Add drained golden diced potatoes to the big pot now, and stir well. Add 1 cup of sour cream.

Saute bacon in a pan and drain and chop up as a topping.

Set out shredded cheddar cheese in a bowl for topping along side the bacon.

May also dice green onion as a topping.

Serve with a green salad + gluten free bread toasted.

photo by ann west

photo by amy twomey

photo by amy twomey

photo by ann west

photo by ann west
photo by amy twomey

photo by amy twomey

photo by ann west

{the dish} cream cheese chicken enchiladas

photo by amy twomey

{cream cheese chicken enchiladas}

I can not remember where I got the idea of adding cream cheese to my enchiladas, but throughout the years this recipe has changed so many times until this. This is by far the best way to eat chicken enchiladas. Filling and a completely satisfactory meal. A great meal for entertaining a big group of people. They are easy to make, and I believe taste better then any enchiladas you will get out at a restaurant. I love this recipe.

cream cheese-chicken enchiladas by amy twomey

ingredients
3 big packs of chicken breasts
1 large yellow onion
4 hatch green chili's
1 bag of shredded Monterrey jack cheese
3 bricks of cream cheese
2 TBS butter
white or yellow corn tortillas
1 box of gluten free chicken broth
buttermilk
salt and pepper to taste
avocado

*avocado salsa verde
[see ann's post for this here]

Saute your chicken and turn heat off and cool. Move chicken from pan and into a bowl. Use pan to saute butter and chopped onion and salt and pepper until onion is browned. Now shred chicken into the bowl and add into the pan with the onions. Add chicken broth and turn heat to low and cover for 15-20 min. Drain broth. Sometimes I prep chicken the night before I actually make enchiladas and place shredded chicken in a zip lock bag in fridge if you have limited time to cook.

make your Avocado Salsa Verde and set it aside.

in a saute pan saute some butter and add cream cheese until melted. Add in chicken and stir well. May add more salt and pepper to taste.

warm a huge handful at a time of corn tortillas wrapped in a damp paper towel in microwave for 90 sec to 1 min. remove

set out your casserole dishes and fill bottom of each dish with about 1/2 inch of buttermilk.

using a towel hold one warn enchilada in your hand and use a spoon to scoop chicken mixture into center of tortilla and roll it up and begin placing in rows in the casserole dish on top of buttermilk. Continue until dishes are full of enchiladas.

spread avocado verde salsa all over tops of enchiladas, add the chopped hatch green chili's all over and cover entire enchilada's with handfuls of shredded cheese.
cook @ 350 for 25-30 min until cheese is melted.

will serve 2 big families. So invite friends over to share this yummy meal.
We always eat this with rice and my lazy day pinto beans.

...

{in the pot} buffalo black bean chili

photo by ann west

Ok - the temperature dipped below 70 here in Dallas. That's chili weather for me. Chili is one of my families very favorites. We eat it as a main dish and then usually a couple days later throw is on hot dog or make nachos. We also like using Buffalo because it is much more healthy that beef. Chili for us is based on individual tastes. Some people like more chili powder, more onion. You have to make it your own. I hope you enjoy this start!

buffalo black bean chili by ann west

2 lbs ground buffalo

1/3 onion diced

2 cloves garlic crushed

2 cans tomato sauce

1 large can crushed tomatoes

4-6 cans black beans (i like Goya)

1 tbls cumin

4-6 tbls chili powder - to taste

cayenne - to taste

2 bay leaves

1tbls red wine vinegar

1tbls sugar

salt and pepper to taste

chopped pickled jalapenos (optional but good)

water or light beer to thin if it is too thick - beer gives it a little depth

Brown your buffalo and drain. Saute onion and garlic add the beef and the remaining ingredients. Let simmer for 20 -30 min and adjust spices. I like to make chili in the morning, then let it cool and reheat. This seems to bring out the flavors. Serve with cheese, jalapenos and sour cream. My kids love saltine crackers but I am going to try some of Amy's yummy corn bread! enjoy.

...

This weeks recap on dollop and i am a celiac: A ton of great stews(vegetable, beef and chicken), rice variations(5), tacos, mac and cheese, salad dressings, chicken pasta, meatloaf, icing, banana foster. Seriously folks, it is time if you haven't already- to check out all the fun stuff over at dollop and i am a celiac. Way too good to pass up! We are eating really well these days, a little too well if you know what I mean(my jeans are getting tight!). Our husbands are digging this project too, infact I think they are both a tad spoiled. Oh no!

happy cooking, amy and ann

photo by ann west

photo by amy twomey

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

photo by ann west

photo by amy twomey

{the dish} portobello mushroom stacks

photo by ann west

I love cooking from life experience. I mean when you eat something and love it and try to recreate it ... sometimes it turns into something wonderful. (but believe me I have had my do-overs too) We have all had this combination somewhere, on a pizza, in lasagna, as a pasta sauce. I think I first had this combo way back in the day when I lived in Chicago at a little pizza joint - they had this awesome appetizer that had a dollop of goat cheese on a bed of pesto with diced tomatoes - then they ran it under the broiler and served it with bread - awesome! I have morphed that experience into this vegetarian main dish. The combination of goat cheese, onions and pesto are divine. My kids eat this too. They like mushrooms and caramelizing the onions keeps them mild tasting. Enjoy and as always add, subtract, create... I would love to hear how you make this work for you.

portobello mushroom stacks by ann west

portobello mushrooms

olive oil

goat cheese

red pepper flakes (optional)

tomato slices (drained if possible) - if tomatoes aren't great you can chop some grape tomatoes or use a couple of dollops of tomato paste.

onions - sliced thin

yellow and red pepper - sliced thin

pesto (if you have it) if not fresh basil

provolone cheese slices - or mozzarella

salt and pepper to taste

Preheat your oven to 375 degrees. Caramelize onions and peppers in olive oil. Cook them down until they are very soft and sticky. (if you would like you can sprinkle a tad bit of balsamic vinegar over them to deglaze the pan). Rub olive oil over mushrooms and place on a jelly roll pan (top side down). sprinkle the goat cheese on mushrooms & red pepper flakes if desired. Then top with some of the caramelized onion and peppers. Next comes the tomato. Then smear some of the pesto or lay basil leaves on top of the tomato. Top with a slice of the cheese you selected - fresh ground pepper and you are ready to cook. Cook it in the oven for 20 minutes or until the cheese is bubbly and the mushroom seems soft. Serve.

{crave} mama's guacamole

photo by amy twomey

Guacamole is a huge part of our family life. We eat it at least three times a week. I always make it fresh and it is pretty much always the same recipe. My kids scream out to me while they are playing and hungry; "Mama! Can you make me some mama's guacamole please. We are hungry!" And so it was given the name "mama's guacamole". After years of experimenting this recipe is just right.

mama's guacamole by amy twomey

ingredients

4 avocados, ripe + must be Haas

1 diced clove of fresh garlic

half of a lime, squeeze over your hand to lessen chances of getting seeds in

salt and pepper to taste, we like ours salty

1 small red onion, diced

1/10 of a jalapeno pepper, diced or more if you want more of a kick

1 big handful of pecan-halves (I smash them in a zip lock bag)

Peel ripe avocados and place in a mixing bowl and smash with a potato smasher. Add the remaining ingredients.

photo by ann west

photo by amy twomey