sunday suppers- shrimp ‘n grits

Tonight’s sunday suppers is brought to you by shrimp and grits.
shrimp and grits
And this is a total cheaters version of shrimp and grits. Like so super simple easy, I should be embarrassed by it. But I’m not. The original recipe came from Oxygen magazine. It’s called Shrimp and Chard over Cheesy Grits with Oven-roasted Tomatoes. My version is shrimp, spinach, and tomatoes over cheesy grits. (The lazy man’s version). I used diced tomatoes from a can, frozen cooked shrimp, and instant grits. And it was delicious!
shrimp and grits
I sautéed the tomatoes in a skillet on the stove with minced garlic from a jar (I’m even too lazy to chop garlic). Then I added in some fresh spinach leaves.
shrimp and grits
Next is the thawed cooked shrimp.
shrimp and grits
It only takes mere minutes to saute it all and it only takes 1 minute to cook the instant grits. Then you mix in some shredded cheese.
shrimp and grits
Place the tomato mixture over the cheesy grits and you have a very healthy, very filling, low calorie, high protein delicious meal in a few minutes. Minutes people. Minutes. It really is embarrassingly easy. But the flavor! So good, so good.
shrimp and grits
Shrimp, spinach, and tomatoes over cheesy grits
1 small can diced tomatoes
1 Tbl olive oil
2 tsp minced garlic
1 cup fresh spinach leaves
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
8oz medium cooked shrimp, thawed
1 packet quick cooking(instant) grits
1/2 cup shredded Colby jack cheese
Heat olive oil in a skillet over medium heat. Add tomatoes, garlic, salt and peppers and saute for about 3 minutes. Add garlic and spinach leaves. Saute for about 2 minutes. Add shrimp and saute for about 3 more minutes. Meanwhile, cook instant grits according to package directions. Add about 2oz shredded cheese to grits and stir. Top with tomato/shrimp/spinach mixture.
recipe adapted from Oxygen magazine
shrimp and grits

sunday suppers- frisco burgers

Tonight’s sunday suppers is brought to you by a frisco burger that is gluten free even though I don’t have to be anymore. Until I see a different doctor this week, then who knows what he will say.
frisco burger
The inspiration for these burgers comes from late night runs to Steak N Shake. Sometimes after being out and having a few drinks and wanting bad food, and sometimes just from craving fast food at 10pm on any random night. It also stems from my gluten free period when all I wanted was a big fat juicy hamburger but I couldn’t seem to find any good gluten free buns. I found some decent gluten free sliced bread at aldi, so I thought of trying to make my own version of a steak n shake frisco burger to see if that would quench my craving. It did slightly.
frisco burger
This frisco burger is so easy in fact that we have had it many times for a meal in a pinch. And of course you can easily just use regular sliced bread. I made these gluten free again because I still have a bunch of gluten free ingredients and items and that shit’s expensive. So even though I’m not gluten free at the moment, we’re still occasionally eating that way.
frisco burger
To make the sandwich, you can grill it in a skillet like a grilled cheese sandwich. Or you could use a panini press. Or you can dust off your George Foreman grill like I did because it makes a great sandwich press. Also any old toppings will do. I usually add some spinach or tomato or lettuce or whatever you want.
Frisco burger
2 slices of bread, buttered on 1 side
1 hambuger patty, cooked
1 slice of cheese (I used pepperjack)
3 pickle slices
Frisco sauce- 3 TBL thousand island dressing mixed with 1 TBL ketchup
Place 1 slice of bread-buttered side down- on your Panini press/George Foreman grill or in a skillet . Layer cheese, burger, and pickles on top. Spread 1 TBL frisco sauce on the  other slice of bread opposite the buttered side. Place bread frisco sauce side down on top of burger. Close lid of Panini press or George Foreman grill and cook until sandwich is golden in color. Alternately, cook in a skillet, press down on sandwich and flip over once golden brown and cook until done.
I threw in some frozen fries to add to the steak n shake experience.
frisco burger
Fast food without leaving your kitchen!

sunday suppers- fish tacos w/mango salsa

Tonight’s sunday suppers is brought to you by tequila lime fish tacos with mango salsa. Gluten free of course.
fish tacos
This was actually quite super simple and easy to make. And pretty healthy too. No breading or frying of the fish. Corn tortillas, because you know-gluten free. And the mango salsa compliments the fish just so perfectly. mango salsa
I may have mentioned a few times before how much I love Mexican food. And now that I have to go gluten free it just seems like Mexican is even more of my go to cuisine. I still do occasionally miss flour tortillas though. But this mango salsa. Just so perfect with the fish. I’ve been on a mango kick lately. Mango margaritas for cinco de mayo and even mango puree for my sparkling wine cocktails. But this mango salsa is just to die for.
mango salsa
And what’s Mexican food without tequila? This time I added it to the fish instead of my drink. Now that’s willpower. Not that you couldn’t do both of course!
fish tacos
Tequila lime fish tacos with mango salsa
1 lb tilapia
2 limes
1 TBL tequila
1 mango, cubed
1 TBL cilantro
1 TBL chopped red onion
Corn tortilla shells
In a skillet sprayed with non stick cooking spray, place tilapia. Cook over medium heat and add tequila, juice of 1 lime, and 1 tsp of grated lime rind. Cook for approximately 8-10 minutes(more or less depending on thickness of tilapia) or until fish flakes easily with a fork.
For mango salsa
Add cubed mango, juice of 1/2 a lime, cilantro and red onion to a bowl and combine. Set aside for a few minutes to marinate the flavors together.
Heat corn tortillas in a microwave or in a skillet just til heated through and tortilla shells become more pliant. Add tilapia and mango salsa to corn tortilla shell and enjoy!
fish tacos

sunday suppers- pasta salad

Tonight’s sunday suppers is brought to you by pasta salad. Gluten-free pasta salad of course. And I’m happy to tell you that it turned out way better than I expected. Ha. It’s the perfect picnic food! I found some gluten free rotini pasta at my favorite store in all the land-Aldi. I made sure to cook it exactly for seven minutes like the package told me to and it didn’t come out soggy. Hooray! I was seriously worried about it though because as soon as I was told to go gluten-free, I immediately thought of all the things I couldn’t eat. My award winning pies to name the first thing but DO NOT get me started on that subject. But I did think of this pasta salad because it became a staple of mine to take to picnics. Everyone (namely Elaine who turned 40) would ask me to make this pasta salad for any kind of get together. Now I don’t have to be a disappointment to everybody and tell them I can’t make the pasta salad because it’s not gluten-free. Have I mentioned I’m having a bit of difficulty with this whole gluten-free bullshit?

gluten free rotini
gluten free rotini

So when I make my pasta salad it’s basically whatever vegetables I like plus cheese and mini turkey pepperoni. And salad supreme. That’s the key ingredient. Plus I use a zesty Italian dressing.
pasta salad
A lot of people put tomatoes, onions, and peppers in their pasta salads. I however, do not. Tomatoes if I’m taking it to a picnic. Otherwise, I don’t like peppers or onions in my pasta salad and I had a bad experience with cherry tomatoes once and now I’m scarred for life. The possibilities are endless though. Sometimes chopped carrots or chopped zucchini. Or even chopped cauliflower…What’s your favorite additions????
pasta salad
Those mini turkey pepperoni are just the cutest little things I ever did see!
pasta salad
Pasta salad (gluten free)
1 lb rotini pasta (regular or gluten free)
1 cup mini turkey pepperoni
1 cup cubed Colby jack cheese
1 cup chopped cucumber
1 cup chopped broccoli
1/2 cup sliced black olives
1 bottle zesty Italian dressing
3 Tbl salad supreme (this is the key ingredient!!!)
Cook rotini according to package directions. Drain and cool. Add next 7 ingredients and combine. Refrigerate for about 3 hours or overnight.
pasta salad
The perfect picnic food!

sunday suppers -pot roast nachos

Tonight’s sunday suppers is brought to you by pot roast nachos. We have been eating a lot of Mexican lately since I had to go gluten free. Ain’t nothing wrong with corn tortilla chips as a meal, right? This recipe is so easy because you throw it in a crockpot, it falls apart on it’s own and then you chop a few things and throw it on tortilla chips.
pot roast nachos
I simply seasoned the roast with salt and pepper and seared it in a skillet with olive oil. Then you throw it in a crockpot with sliced onion and red wine.
pot roast nachos
Cook it on low for 7-8 hours and tah-dah! Dinner! Or should I say supper!
pot roast nachos
I used our favorite store bought salsa, sliced black olives, sliced jalepenos from a jar, and Mikey made some fresh guacamole. Oh, and our favorite lime tostitos.
pot roast nachos
Pot roast nachos
2-3 pounds beef roast
1 Tbl olive oil
1 onion, sliced
1 cup red wine
Tortilla chips, and toppings of your choice-salsa, jalepenos, olives, guacamole, cheese….
Season roast with salt and pepper. Heat olive oil in a skillet over med high heat and sear roast on all sides. Place roast in crockpot and add sliced onion and red wine. Cook on low 7-8 hours. Shred roast if it doesn’t just fall apart on it’s own. Place tortilla chips on a plate and top with pot roat and toppings.
pot roast nachos
Now grab your plate of nachos, and don’t forget your tequila cocktail(or margarita) and sit back and wait for Game of Thrones!!