I always joke that this is my 17 layer salad instead of a 7 layer salad because there are so many yummy ingredients that I want to add to it!  The best part is it is totally customizable to your liking!

This gluten-free 17 layer salad is my take on the seven-layer salad or in my case the however many layer salad you want to make today salad! Haha! 

If you live in Arizona or watch the news you know that it is HOT here!  I don’t feel like turning on the oven inside and I don’t really want to melt going outside to grill.  This is the season of salad and crock pot meals!

This salad is my take on a 7 layer salad, which never ends up being 7 layers when I make it!I start out with good intentions of not putting everything in the layered summer salad but the kitchen sink but I usually end up with a 10ish layer salad.  You can add and subtract any of the items I have in my salad and add in your own favorites! This salad changes layers based on what I am in the mood for but I always keep the top 2 layers the same.. mayo and cheese   Who doesn’t love a salad topped with mayo and cheese?

I also love making this Caprese Salad and My Cowboy Ciao Copycat Salad when it's hot out!  

Here’s How I make this gluten free summer layered salad:

I like to clean and chop all of my veggies while my bacon in cooking in the oven.  That way everything is ready to assemble.  

Once the bacon is cooked nice and crispy, let it cool on a papertowel lined plate.  Chop it into bite sized pieces.  

I usually buy premade hard boiled eggs.  If you want to boil your own ahead of time that is fantastic.  Remove the shells and slice them into rounds.  

Now it’s time to make the salad.  

I like to use a glass bowl so you can see all of the layers.  First put down the lettuce.  Then add the other ingredients ending with the eggs then the bacon then the mayo then the cheese.  That way the lettuce doesn’t get soggy!  

17 Layer Salad
Crisp and delicious layered salad. Perfect for hot days and keeps well in the fridge for leftovers!
 
INGREDIENTS  

• 2 heads Romaine Lettuce chopped in bite size pieces
• 2 whole Tomatoes chopped into bite sized pieces
• 1 pkg Frozen Peas I used organic peas and thawed them.
• 1 pkg Chopped Mushrooms small pkg
• 1 pkg bacon- the regular size pkg chopped into small pieces
• 1 jar Mayo- small jar
• 1 pkg Shredded cheese 8 oz- more if you like extra cheese
• 6 Hardboiled eggs- shelled and sliced
• 1 Pinch Salt and Pepper

INSTRUCTIONS 

• Assemble all of your veggies. Chop veggies so they are ready to go into the salad.
• Chop bacon and fry it in a pan until crispy.
• Get a glass bowl and layer your ingredients in the order listed above. If you would like additional layers add them. Always add the mayo and cheese on the top so the salad doesn’t get soggy.
• Top with Mayo. Spread it out evenly across the salad.
• Sprinkle the cheese over the mayo.
• Refrigerate and enjoy!

I hope you have fun making and eating this layered salad as much as I do!  

As Aways, 

Best Wishes for Gluten-Free Dishes!
​
XO,

Michelle

Every time I make these beans I get asked for the recipe.  Here it is!  I really am not trying to hoard it for myself and my family!  Even though I am an only child, I have been told I am a remarkable sharer.    Please don’t judge the amount of bacon fat and cheese in these.  There are NO calories in them either!

I hope you love them as much as we do.  I don’t make them very often because of the amount of bacon fat and cheese in them as well as the amount of carbs from the beans and the huge pile of tortilla chips I need to eat them with. But when we do they are so delicious!  

Beans beans the musical fruit……. just sayin’I usually make these beans when we serve Mexican food at our house.  I love to make them with fajitas, tacos, enchiladas, or honestly, just by themself with a big bowl on tortilla chips to dip into it!  So yummy! 
My friend loves to take a warm corn or almond flour tortilla and spread the delicious bean mixture on it and eat it as a bean burrito!  I prefer the chip dip version or even with fried eggs in the morning!  I love the smokey flavor and of course the cheesy deliciousness! 

Here’s the recipe for my almost famous refried beans:
I must caution you as they can be addictive.  Some people have reported that they eat them for every meal!  Hehe! 

My Famous Beans
Smokey and delicious beans. You can serve this as an appetizer or roll it in a tortilla for the main course.
 
INGREDIENTS  

• 1 can Pinto beans drained and rinsed.
• 2 cans Refried beans
• 1 can Green chilies You can choose your spice level
• 1 TBSP Smoked Paprika
• 1 TBSP Sweet Paprika
• 1 TBSP Cumin
• 1/2 TBSP Chipotle chilli add more if you like it spicy
• 1 TBSP Liquid Smoke add more if you like it smokier
• 1 PKG Shredded Mexican Cheese- 16 oz save a little for the top
• 1/2 PKG bacon- regular size pkg chopped

INSTRUCTIONS 

• Chop the bacon and fry it until crispy. Do not drain.
• Turn your heat down to low. Add the beans, refried beans, chillies, smoke and seasoning. Stir. Be careful to not get splattered!
• Add cheese and mix until melted.
• Add any additional spice or smoke flavoring you would like.
• Put the beans in the serving dish and top with cheese. Enjoy!

If you like this recipe here are some others that you might like:

Tony and Roxy’s Famous Enchiladas

Gluten Free Fish Tacos


I hope you love my almost famous gluten free refried beans as much as we do!  


As Always, 

Best Wishes for Gluten-Free Dishes!
​
XO, 
​
Michelle



​

I get excited every time I turn my smoker on!  I love the big billowing smoke cloud that comes off of it in preparation for cooking!  Smoking tri tip is one of my favorite things to smoke!  I want to love brisket but I just can’t get it to go the way I like it and I find that tri tip is more tender and my family loves it.


This recipe is perfect for Father’s Day!

Let’s Cook!  Any Dad will love this smoked tri-tip with chimichurri cooked for him with his favorite side dishes! 

This is how we do it:
I cook tri tip for about 1 hour 30 minutes for a 3 lb roast.  It’s about 30 minutes per pound.  We use a thermometer and take it off when it reaches 125 degrees F  hours total.  I leave it unwrapped and flip it over once at about the half way point.  I also spray it with a mixture of apple cider vinegar, water and coconut aminos.  

After that, you have a choice.  You can crank up your smoker to 450 degrees to create a sear to the outside, or finish it in a pan in the oven under the broiler, or could also sear it on your BBQ grill to keep the heat outside! 

You just want to sear it enough to get a yummy crust on it. 

 Let it rest for a few minutes then slice it up and serve it with chimichurri sauce and your favorite side dishes.

Do you want to make your neighbors jealous with this gluten free smoked tri-tip like I do?  I enjoy getting messages from our neighbors asking what I am cooking once the plume of smoke heads over the fence.  What time is dinner ready?  What are you smoking?  Can we have a bite?  We have wine can we come over? Be prepared when you make this recipe you will make new friends! 


Smoked Tri-Tip with Chimichurri Sauce
Tender and juicy tri tip is a perfect meal for Father’s day or any day!
 
INGREDIENTS  

• 1 Tri Tip Roast about 3 lbs
• 2 Tbsp BBQ Rub I used Flavor God everything.
• 1 Spray Bottle
• 1 Cup water
• 1/2 Cup Apple Cider Vinegar
• 1/4 Cup coconut aminos

​INSTRUCTIONS 

• Turn your smoker on and set it to 230 degrees.
• Rub the Tri Tip with seasoning. I used Flavor God everything.
• Put the Tri Tip on the smoker and smoke for about 1 hour and 30 minutes. It's about 25-30 minutes per pound. This is a good time to make your spray by combining water, apple cider vinegar and coconut aminos in a spray bottle.
• At the 2 hour mark spray the Tri Tip and flip it over. You can spray it again after 1 hour.
• Once your tri-tip has reached 125 degrees F you need to decide how you are going to do the SEAR! You have options: 1. Crank up the smoker to 450 degrees and smoke the meat until you have a nice crust. 2. Reverse sear it inside in a pan your oven under the broiler. 3. Crank up your BBQ and sear it quickly to create a nice crust and keep the heat outside. The goal is not to over cook the meat so this is a quick process. 
• Remove from the smoker/BBQ/Oven and allow to rest 10-15 minutes before slicing.Enjoy!
• See the Chimichurri Recipe for the sauce 

​

Chimichurri Sauce
Super flavorful sauce that is perfect with smoked meats! 
 
EQUIPMENT

• Blender

​INGREDIENTS  

• 1 Bunch Cilantro
• 1 Bunch Parsley
• 3 Cloves Garlic
• 1 Small Red Onion quartered
• 4 Limes Juiced
• 1 Pinch Salt and Pepper
• 1/2 Cup Red Wine Vinegar
• 1/2 Cup Avocado or Olive Oil

INSTRUCTIONS 

• Add all of ingredients to a blender and blend to desired chunky-ness.
• Enjoy! 

If you like this recipe you might also like:

Medium Rare Strip Loin

Cast Iron Lamb Roast

As Always,

Best Wishes for Gluten-Free Dishes!

XO,
​
Michelle

​

Gluten-Free Seared Duck Breasts are a treat at our house! I love to make them in a hot pan so they sear the skin to crispy perfection! 

​

​This is usually a special occasion meal, however it happened on a random Saturday with nothing specific to celebrate except family and good friends!  I had some awesome duck breasts in my fridge from Hudson Valley Duck Products and was craving seared duck breast wraps.

DINNER was so delicious and lots of fun!

We swam in the pool with glasses of Rosé, had some appetizers, played with the babies (not ours but our niece and like our nephews), cooked food, drank wine and had a lovely time.  We tried a bottle of brandy that had a pear grown inside of it!  I imagine the pear tree covered in bottles!  What a sight it must be!  This was a lovely gift!

WHAT DO I SERVE WITH GLUTEN-FREE SEARED DUCK BREASTS?

We Julienned veggies and served it with gluten free hoisin, duck sauce and Sirach.   If you would like a side dish, rice would be a good addition or cauliflower rice.   We used lettuce to wrap the seared breast and veggies in instead of steamed buns to keep the carb count down. 

The flavor in the seared duck breasts is so delicious that we didn’t miss any thing else!  


  
Seared Duck Breasts 

SERVINGS 6 people

INGREDIENTS  

• 6 whole Duck Breasts
• 1 tsp S & P
• 1 tsp Herbs de Province
• 1 head Lettuce for wraps
• 1 cup Pea Pods julienned 
• 1 cup Shredded Carrots
• 1 cup Cucumber julienned
• 1 cup Bean Sprouts
• 1 container Gluten Free Hoisin
• 1 container Gluten Free Duck Sauce
• 1 container Gluten Free Siracha

​INSTRUCTIONS 

• Score duck breasts in a criss cross pattern on the fat side. Bring duck breast to room temperature.
• Season both sides with S & P and Herbs de Province.
• When duck is room temperature-ish place fat side down in a cold metal pan or cast iron (nonstick doesn't get as good of a sear) over a medium-high heat.
• Sear for around 5-7 minutes based on the thickness of your duck. You will do most of the cooking on the fat side.
• After a lot of fat has rendered and they are nice and crispy flip over to sear the other side for 3-5 minutes.
• Tip your duck on it's side to sear the sides as well. 1-2 min.
• Remove from the pan and rest a few minutes so the juices will not run out.
• Slice and serve with veggies for wraps or like a steak with any sides you like! Enjoy!
• If you choose chicken make sure it's cooked to 165 degrees. 

If you like this duck recipe you might also like my Gluten Free Peking duck!  

I hope you love these seared duck breasts as much as we do!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

​Michelle

​Gluten-free taco meat pie is meatloaf’s spicy cheesy cousin!

MA WHERE’S THE MEATLOAF?

I am writing this gluten free taco meat pie recipe out as our house is under renovation!  Four guys are here installing new windows which will take them 3 days.  Apparently, when the gas leaks out from between the panes of glass it makes your windows less effective.  Our house is almost 20 years old so it needed some TLC when we bought it. We have been putting off doing the windows but decided to bite the bullet this year.  The front door will be replaced  this week as daylight comes  through the wood and all around the frame which is not good.

My kitchen is a disaster, so I am only dreaming of  making something yummy to eat like this Taco meat pie.  I am in my office listening to the sound of hammers and drills.  It is exciting to get the windows fixed so they all shut and don’t leak our valuable air conditioning outside since we live in Arizona!  Hopefully it will improve our power bill, we are keeping our fingers crossed.

The temperature is rising hotter here everyday and I am reluctant to turn on my oven.  My family said it was worth it for this Taco meat pie and they proved it with very little leftovers.   That always makes this Mama’s heart happy.
A fun twist on meatloaf!  You might also like a fun Halloween twist on this dish in my Mummy Meatloaf!  I love to pair it with a big salad... check out the 17 layer salad too!

Crispy bacon and cheese..yummy!!

YOU CAN SPICE UP THIS TACO MEAT PIE WITH ONLY A FEW INGREDIENTS!

If you want a spicy version of this dish, please feel free to add a little or a lot of hot sauce!  Some diced Jalapenos would make it even more spicy and delicious!  I swear living in the Southwest has changed my tolerance of spice!  

Taco Meat Pie
​Delicious and a fantastic twist on meatloaf.

SERVINGS 6 people

INGREDIENTS  

• 2 lbs Ground beef
• 1 Tbsp Taco Seasoning I used Flavor God
• 1 cup shredded cheddar cheese. save a little to sprinkle on the top
• 1/2 cup shredded parmesan cheese
• 1 cup BBQ sauce I used Tessamae
• 1/4 cup ketchup I used Tessamae
• 1 chopped yellow onion
• 4 pieces thick cut bacon chopped

INSTRUCTIONS 

• To save dishes, I mixed everything together in the pie plate I was going to cook this in. I used a glass pan.
• Add all ingredients except the bacon and a bit of shredded cheddar to the pie pan.
• Mix everything together and press flat into the pie pan.
• Top the meat mixture with some shredded cheddar and the chopped up bacon.
• Bake in a 375 degree oven for 45 minutes or until cooked and the bacon is crisp.
• Serve with your favorite taco toppings or a salad like I did and enjoy,

As Always,

Best Wishes for Gluten-Free Dishes!
​
XO,

Michelle