Beef Dishes

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Tuesday, June 1st, 2010

Gluten-Free – Dakota Lakes Gourmet Coating

If you have ever looked for a good gluten-free recipe for the perfect coating for your fish, shrimp,chicken, onion rings, potatoes,vegatables and you’ve settled for less, you are not alone. Finally, I have tested a product that is so far superior to any recipe or ready made”mix’ I’ve come across and so versatile that it can be used as a mix for meatloaves and to enhance the flavor of rice, stews, soups and much more—Dakota Lakes Gourmet Coating.

With my staff, I tested numerous recipes with this “spice blend,” and they all came out delicious. The fried and baked fish came out like the delicious fish I used to have in London. Our baked chicken came out better than intended. The onion rings were perfectly seasoned as well as our meatloaf.

According to president and owner Darold Walls, the Gourmet Coating is gluten-free and manufactured in the well-known packing plant in Seattle, Ener-G Foods, ensuring no cross-contamination or “poisoning.” Prior to each packing, the spice blend is tested at the Food Allergy Research Lab at the University of Nebraska. The Gourmet Coating is the perfect blend of flour, savory spices, and herbs for use in many dishes and meal options. It is convenient and very well-priced to serve the GF community.

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Many children, especially autistic children, have to give up chicken nuggets. Luckily this product is the perfect substitute for this beloved kid’s dish, whether fried or baked.

I still can not believe the flavor of my various fishes as well as chicken dishes. I even added a 1/2 tsp. to scrambled eggs and the guests were raving. I am still amazed at how each dish I made tasted absolutely different but yet we are using the same seasoned mix- Dakota Lakes!

The box comes with many recipe suggestions as well as their websites, but any creative cook with an imagination can come up with many more ideas. The flavor is outstanding!

 

This food company is given a thumbs up and is HIGHLY recommended by me.

 

Please be sure and check out more recipes on this site as well as at http://www.dakota-lakes.com. Thank you Darold!

Tina Turbin
www.GlutenFreeHelp.info

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Posted in 20 minute recipes, Baking, Beef Dishes, Casein Free, Children, Easy Recipes, Fish, Flour Mixes- GF, Food Companies to Know About, Fun Food, Gift Ideas, Gluten-Free Products, Read About Products, Recipes, Review- GF Companies, Vegetables, Videos, Videos to Watch | 21 Comments »


Thursday, April 15th, 2010

Flank Steak with Chimichurri Sauce

Chimichurri sauce is a popular marinade among Argentine gauchos, who grill on an open barbeque in the pampas. Flank steak grows tender with the help of a marinade and cooks quickly. Serve some peach pie for desert and you family will be in heaven!

 

INGREDIENTS

 

1 ½ lb beef flank steak

6 cloves garlic, finely chopped

1 c grape seed oil

½ c white wine vinegar

½ c lemon juice

¼ c parsley

1 tsp crushed red pepper

 

DIRECTIONS

1. Cut diamond pattern 1/8 inch deep into both sides of the beef. Place beef in shallow glass or plastic dish. Shake remaining ingredients in tightly covered jar. Pour 1 c sauce over beef. Cover remaining sauce. Cover and refrigerate beef, turning occasionally, at least 4 hours.

 

2. Remove beef from sauce. Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium. Cut beef diagonally across the grain into thin slices. Serve with reserved sauce.

 

Use extra meat to make fajitas.

Tina Turbin

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Posted in Beef Dishes, Ethnic Meals, Main Dishes, Recipes | No Comments »


Wednesday, February 24th, 2010

Cheeseburger Chowder Soup with Tenderloin Steak

 

 

 

 

Buffalo Guys & Mixes of the Heartland & RC Fine Foods

Mixes of the Heartland’s products are extremely easy to make. Their soups are delicious with less water resulting in a thick sauce. When added with Buffalo Guy’s Tenderloin, you have a completed meal. Of course you can’t go wrong with RC Fine Foods Gluten-Free soup bases too! 

Ingredients:

Mixes of the Heartland: Cheeseburger chowder soup
1 tsp RC Fine Foods Beef Base
Buffalo Guy’s Tenderloin Steak

Directions:

  • Follow Cheeseburger chowder soup’s directions but replace 4 cups milk and 1 ½ cup broth with 3 cups milk and 1 tsp of RC Fine Foods Beef Base
  • Add thin, bite-size pieces of cooked Buffalo Guy’s Tenderloin Steak

Mara R.

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Posted in Beef Dishes, Bison, Easy Recipes, Fun Food, One Dish Meals | 2 Comments »


Thursday, February 11th, 2010

Gluten-Free Food : Mixes from the Heartland

(Above) Coconut pie made with “Gluten Free Impossible Coconut Pie Mix”

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Tucked away in Texas this gluten free company, Mixes from the Heartland, offers a diverse assortment of mixes from muffin and bread mixes to delicious soup mixes.

My test-staff and I, in California and Florida, found every one of their products to be easy and quick to make, conformed to alterations and additions with success, and were absolutely delicious. These are mixes the entire family can enjoy.

(Above) Chicken Veggie Soup made from the Gluten Free Chicken Veggie Soup Mix

Mixes from the Heartland is a family-owned company with a sincere care for the gluten-free and celiac community. With the cost of gluten free  products typically being high, owner and CEO Teri Whisenhunt has steadfast determination to keep her products affordable by keeping middlemen off of her purchasing lines. According to Teri, they proudly carry the Celiac Sprue Seal of Approval, and they’re tested at under 5 ppm for wheat. They’ll soon carry a Vegetarian and All-Natural Seal of Approval. They are a 100% gluten-free factory.

 

With over 45 soup mixes and 25 meals, you can’t be at a loss for choices. They are a fast-growing company, always adding more, like their new sugar-free gluten-free mixes. Their desserts turned out light and true to the package. Teri goes on to say that any product that enters their factory must carry their own certification by the producer that it can pass the Eliza Test of less than 5 ppm of wheat.

This company goes the extra mile to ensure that any product their consumer purchases will be free of eggs, peanuts, tree nuts, oats, and gluten, and without bean flours used either.

Go to their site to order an item, a case or even fifty lbs. A shopping club is in the works, which will offer monthly giveaways and specials.

With their goal to be a focus point in the gluten-free industry, adhering to their standards stated earlier, and maintaining costs most families can afford, I know this company will be a household name in any GF home. This growing company has that family touch in each of the well though-out and developed mixes. Such variety and taste! You won’t be sorry.

 

Enjoy Mixes from the Heartland recipes we have shared on the site from my test kitchens.

Tina Turbin

www.GlutenFreeHelp.info

This food company is given a thumbs up and is HIGHLY recommended by award-winning author Tina Turbin and founder of www.GlutenFreeHelp.info.

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Posted in 20 minute recipes, Allergies, Baking, Beef Dishes, Ethnic Meals, Food Companies to Know About, Gluten-Free Products, Gluten-Free Research, Health, Healthy Snacks, Helpful Tips, Kids in the kitchen, Main Dishes, One Dish Meals, Poultry, Read About Products, Recipes, Review- GF Companies, Videos, Videos to Watch | 20 Comments »


Sunday, January 31st, 2010

Husband’s Gluten-Free Delight- January 2010 contest winning recipe!

Husband’s Gluten-Free Delight -January 2010 winning recipe

January 2010 Winning Recipe!

This recipe is satisfying, filling and loaded with protein. It does have cheese and we did not yet try this with a substitute for the cheese yet I am sure it can be done. Enjoy!

 

 

Ingredients:

1 pkg brown rice penne pasta

1 ½ lbs ground beef

1 (14.5 oz) can diced tomatoes or Rotel 
1 teaspoon salt 
1 tablespoon white sugar 
1 ½ cups sour cream 
3 ounces cream cheese 
½ onion, chopped 
1 cup shredded Colby Jack cheese 

Directions:

  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to boil. Add pasta and cook until just  under done. The pasta will continue to cook in the oven.
  3. In a large skillet over medium heat, brown the ground beef.
  4. Add the tomatoes with juice or Rotel, salt and sugar and simmer for 15  minutes.
  5. In a separate medium bowl, combine the sour cream, cream cheese and  onion and mix well. In a 9×13 inch baking dish, place half of the penne  pasta in the dish, then all of the meat mixture, then the cream mixture.  Top with remaining pasta and sprinkle with the cheese.
  6. Bake at 350 degrees for 25 minutes.

Recipe contributed by Julianne Karow- January 2010 recipe contest winner!

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Posted in Baking, Beef Dishes, Easy Recipes, One Dish Meals, Party Ideas, Recipes | 5 Comments »


Monday, February 23rd, 2009

Shredded Beef or Shredded Chicken

Gluten Free Shredded Beef of Chicken

When my 3 kids were still at home after out move to Florida and I was working intently on my first draft of Show Biz Kids Guidebook, I needed some help at home. A lovely lady named Soheila came to help me cook one day a week. I finished the book and she eventually left yet not without sharing some of her very simple and quick to make dishes. Here is a quick and tasty dish served over rice, in flour or corn tortillas (with or without grated cheese) or all alone for a little protein to keep you rolling along. Great for little nibbles during the day too.

Quantities are really to taste.
I load up with the chopped garlic, as I LOVE garlic, for example

3-4 chicken breasts or good sized Flank steak
Olive oil
Onion (chopped)
Garlic
Cilantro
½ can tomato sauce
3 tablespoons tomato paste
Pepper
Salt
Cumin this is the key ingredient to the dish

  1. Boil chicken breasts for 45 minutes.
  2. Boil beef for 2 hours.
  3. Shred the chicken.
  4. Pour oil in pan and add, garlic, cilantro and pepper and sauté for 5-6 minutes.
  5. Add lots of salt and cumin and tomato sauce and paste, and cook for another 15 minutes.
  6. Mix the sauce together with meat of your choice.
  7. Serve your own way or my suggestions above.

Tina Turbin

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Posted in Beef Dishes, Main Dishes | 1 Comment »

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Tina Turbin

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Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...

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