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xo Gluten Free Lover xo bio picture

my two loves . . .

Hello! My name is Kathryn - a Georgia girl and bona fide bread lover. Well, that is until I met and fell in love with Justin. Let's be real, I still LOVE bread and all things gluten-ful, but have given up that life for a gluten-free one - because now, I am a gluten-free lover.

I have always loved food. Cooking it, eating it, discussing it. I hope you'll try some of the recipes I've posted and you'll see - gluten-free cooking is accessible and delicious!

Meat & Potatoes

Mashed Potatoes - Grilled NY Strip - French Green Beans

Yukon Gold Mashed Potatoes - Grilled NY Strip - French Green Beans

I’ve got two meals to share with you. As you may have guessed, they both include meat and potatoes. Both are fairly simple and include components that either make great leftovers or use up leftovers. The first I’ll talk about is the grilled NY Strip steak we had with easy mashed potatoes and even easier frozen French-style green beans.

Grilled NY Strip
serves 2

Grilled NY Strip Steak

Grilled NY Strip Steak

1, 16 oz NY Strip steak
Kosher Salt
Adornetto’s Italian seasoning

Prepare a charcoal grill, light, and heat to medium-high. Take the steak out of the fridge 20-30 minutes before putting on the grill (I pull the meat out when J lights the grill) and season both sides with a bit of salt and a nice coating of Adornetto’s seasoning. Allow the steak to sit and absorb the seasoning before grilling. When the grill is ready, place the steak on the grill and cook for about 8 minutes per side for medium-rare to medium, or until desired doneness. Remove from the grill and allow to rest, covered with aluminum foil, for 10 minutes before slicing. Slice in half and serve.
*I’ve mentioned Adornetto’s seasoning before. It’s an Italian seasoning blend from one of J’s best friend’s wife’s family. It is one of my absolute favorite seasonings to use and the ingredients are: salt, granulated garlic, black pepper, sugar, paprika, onion, turmeric, cornstarch, and other spices.

Yukon Gold Mashed Potatoes
serves 6

3 lbs Yukon Gold potatoes, scrubbed
2-3 T margarine
1/2-3/4 c 2% milk
Kosher salt
Freshly ground black pepper

Slice the scrubbed potatoes into large chunks and put in a large pot. Cover by an inch with cold water. Place on the stove over high heat, add 1 T Kosher salt, and bring to a boil. Lower heat to a simmer and cover. Simmer for 25 minutes or until very tender when pierced with a knife. Drain the potatoes and add them to a large glass bowl. Break them up slightly with a potato masher. Season with salt and pepper and add 1 T margarine and 1/4 c milk. Begin to mash, making sure to incorporate all ingredients well. Add another tablespoon of margarine and another 1/4 c milk (or more as needed) and mash until you reach desired consistency. Taste for seasoning and add salt and pepper as necessary. Serve hot. (If you are not ready to serve the potatoes immediately, sit the glass bowl over a pot of simmering, not boiling, water – do not allow the water to touch the bowl – and cover with aluminum foil. They can stay warm like this for no longer than 30 minutes.)

Here is a link to the so simple recipe I always use for frozen veggies.

Bratwurst and Sauermash

Bratwurst and Sauermash

Bratwurst and Sauermash
serves 2-3

1 lb fresh turkey Bratwurst (make sure it is gluten-free)
1, 14-15 oz can sauerkraut
Freshly ground black pepper
1/2 tsp dried mustard
2-3 c leftover mashed potatoes

Preheat a charcoal grill to medium heat. Remove Bratwurst from packaging and brush lightly with olive oil. Allow to rest at room temperature for 20 minutes. When the grill is ready, place the sausages on the grill and cook for 12-15 minutes turning occasionally, until browned on all sides and cooked through. Meanwhile, reheat mashed potatoes in the microwave, adding butter or margarine as necessary to add creaminess. Add sauerkraut with juices to a medium saucepan over medium to medium-low heat. Season with pepper and dried mustard and stir. Cover and simmer, stirring occasionally, until heated through. Remove Bratwurst from the grill, cover with aluminum foil and allow to rest for 5 minutes. Serve with a generous helping of mashed potatoes on the bottom, top with whole Bratwurst links, and finally, top with sauerkraut.

This was a very satisfying dinner. Better suited for the colder months perhaps but still very delicious. Plus, it’s an affordable meal. It was for us, at least, because we found the Brats on sale. But, come on,  potatoes and canned sauerkraut – very affordable!

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