Caramelized Onion and Chicken Tostadas

Unlike my sister Julie, I don’t invent recipes. I copy, I adapt, I follow recipes. So when I DO invent a recipe, I am so. stinkin. proud. Add to it that tonight I put this together in 30 minutes. And it was delicious!! So good! I guess this is just another testiment to the vast amount of things that can be accomplished when your husband is home.


  • 8 corn or flour tortillas – 6 inch
  • can of black beans
  • 1/2 lb. meat of your choice. (I usually hate when recipes say this, because it reminds me of the “choose your adventure” books and how good could a recipe be if something like meat is not specific? However, honestly – lots of things would be so yummy here. Leftover pork tenderloin, rotisserie chicken, grilled chicken breast, ground turkey, ground beef.)
  • one onion
  • avocado
  • tomato
  • cilantro
  • mexican spice mix (if you don’t have something along these lines available a splash of Tabasco would work)


  • Toast tostadas: Brush each side with olive oil. Put under the broiler for 3 minutes, watching closely. When they are browned, flip sides. Set them aside.
  • Caramelize onion: Slice onion vertically. Put in a pan with steaming olive oil on medium heat. Cook for a while until they are brown in color. I add 1/2 t of sugar about halfway through.
  • Prepare meat: saute ground beef or grill chicken breast and slice. Set aside.
  • Dice avocado and tomato and wash and chop cilantro.
  • Layer tostadas: tortilla, onion, meat, beans. If you are like me and like your food very HOT to taste, stick these layered tortillas back under the broiler at this point. Then add avocado, tomato, and cilantro.
  • Serves 4.



Really Really Yummy, Allergy Friendly Shepherd’s Pie

I need to shout-out here to my sister Jenny, who makes the best shepherd’s pie ever and was the inspiration for me making this in the heat of summer. I guess I also need to shout-out to her Irish husband John, who makes her cook it. 🙂 Anyway, this meal is awesome. Of course cheese is a staple for Shepherd’s Pie, but honestly, I don’t miss it. I do sprinkle it on my husband’s plate and put under the broiler, though. He is getting too skinny.


  • 1/2 lb ground beef
  • frozen bag of peas, corn and carrots (or whatever you’d like)
  • one onion
  • flour (*Rice flour or cornstarch may be substituted)
  • chicken broth or rice milk
  • allergy-friendly mashed potatoes, recipe here. (Ingredients are 2 lb potatoes, chicken broth or rice milk, olive oil).
  • Worchestire Sauce
  • A1 Steak Sauce


Prepare mashed potatoes and set aside. Keep in mind you will want the mashed potatoes fairly runny, but not too much. Saute ground beef and chopped onion with ground pepper. When it is still pink but almost done, add to the pan a few good glugs of Worchestire Sauce and A1 sauce. Stir in. Then make a hole in the center of the pan and sprinkle 2T of flour. Mix well. Add 1/2 c of chicken broth or rice milk and let simmer until the sauce is thick. Taste and adjust seasonings. When you like the taste, add the bag of frozen vegetables and cook until they are heated through. Pour this mixture into a casserole dish. Top with your mashed potatoes. Then drizzle olive oil over the potatoes. Cook at 350 for about 30 minutes or until bubbly.

Jessica’s Really Good Homemade Spaghetti Sauce and Meatballs

I loved making this meal on my dairy-free diet because I always felt so satisfied after eating it. It is delicious! To make it more allergy-friendly, you could substitute rice pasta. Even better, spaghetti squash.

Meatballs: I can’t take credit for my meatballs. I use the meatballs recipe here at Speedbump Kitchen. If you are wheat-free, omit the bread crumbs. Make sure you use lots of oil when you saute the onion.

Spaghetti Sauce:


– I use a basic jarred pasta sauce as my base.

– onion

– red or green pepper

– 4 shredded carrots

– garlic

– crushed red pepper


– olive oil


Saute chopped onion in olive oil. Add chopped peppers after a minute or two. Saute until soft. Add salt and pepper generously along with a few cloves of pressed garlic. Add shredded carrot and cook just until it turns a bright orange color. Add jarred spaghetti sauce and a spoonful of sugar, simmer for 20 minutes, and then season to taste. Add meatballs and spoon over your pasta or spaghetti sauce. Serve with a balsamic-dressed salad!

– meatballs (see above)

Cheesesteak-Style Sandwiches

 (southern living recipe)

Yield:  Makes 5 servings


1 medium-size sweet onion, sliced

1 small red bell pepper, sliced

1 small green bell pepper, sliced

1/2 teaspoon vegetable oil

1/2 teaspoon Creole seasoning

1 tablespoon Worcestershire sauce

Baked Potatoes or Sub Rolls

1 cooked and shredded Slow-cooker Pot Roast

2 cups Slow-cooker Pot Roast gravy



1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 15 minutes or until golden brown. Sprinkle with Creole seasoning and Worcestershire sauce.

2. Spoon shredded pot roast and bell pepper mixture evenly onto bottoms of sub rolls or baked potatoes; replace tops of split rolls.

3. Microwave Slow-cooker Pot Roast gravy in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated. Serve potatoes and sandwiches with gravy for dipping. Garnish, if desired.

Slow Cooker Pot Roast

Slow-cooker Pot Roast

(southernliving recipe)

Make dinner and use the extras to make a different meal.


Yield:  Makes 4 to 6 servings


2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 (1-lb.) package baby carrots

1 (14.5-oz.) can petite diced tomatoes

1 cup chopped celery

1 cup beef broth

1/2 cup dry red wine

4 garlic cloves, chopped

1 teaspoon dried thyme leaves

1/2 teaspoon dried marjoram


1. Rub roasts evenly with 2 tsp. salt and 1 tsp. pepper.

2. Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.

3. Cook, covered, on LOW 10 to 12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable-and-gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetable-and-gravy mixture in separate airtight containers in refrigerator up to 3 days or freeze up to 2 months.

Quick Italian Beef and Vegetable Soup

Quick Italian Beef and Vegetable Soup

 (adapted from

Yield:  3 to 4 servings


1 medium zucchini

1 pound lean ground beef

1 garlic clove

1/2 teaspoon pepper

1/4 teaspoon salt

3 – 4 cups beef broth

1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained

1 cup sliced carrots

1 (15.8-ounce) can cannellini or great Northern beans, rinsed and drained

2 cups loosely packed torn fresh spinach


Cut zucchini in half lengthwise; cut each half cross-wise into 1/4-inch-thick slices. Set aside.

Brown ground beef and garlic in a large Dutch oven, stirring until beef crumbles; drain. Stir in pepper, salt, broth, Italian-style stewed tomatoes, and sliced carrots; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Stir zucchini slices and beans into mixture; cover and cook, stirring occasionally, 4 to 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in torn spinach.

Easy Shredded Beef Over Rice

Easy Shredded Beef Over Rice (adapted from

Yield:  Makes 6 to 8 servings

1 (4-lb.) boneless top chuck roast

2 teaspoons fajita seasoning (see recipe below)

2 tablespoons vegetable oil

2 (14 1/2-oz.) cans Mexican-style stewed tomatoes

2 cups water

4 cups hot cooked rice

2 tablespoons chopped fresh parsley

1. Rub both sides of roast evenly with fajita seasoning.

2. Cook roast in hot oil in a large Dutch oven over medium-high heat 5 minutes or until browned on all sides.

3. Combine stewed tomatoes and 2 cups water; pour over roast in Dutch oven. Cover, reduce heat to low, and cook 4 hours or until roast is tender. Remove roast, and shred using 2 forks.

4. Skim fat from tomato liquid in Dutch oven, and discard. Stir shredded beef into tomato liquid.

5. Combine rice and parsley. Serve beef mixture over rice.

Homemade Taco or Fajita Seasoning Mix


1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

 Mix all ingredients together and store in a dry place.

Brasato {Braised Short Ribs with Vegetables and Herbs}

(Posted By Paula On 10/21/2010 @ In All Recipes,Beef,Gluten Free,Main Course)

What you’ll need: 3 pounds beef short ribs – seasoned with salt/pepper 6 tablespoons extra virgin olive oil 2 large carrots – peeled and chopped 1 large onion – diced 2 stalks celery – sliced 2 tablespoons rosemary – minced finely {plus additional sprigs to garnish} 2 tablespoons sage – minced 2 cloves of garlic – minced 1 cup white wine 4 cups broth {more if necessary} ]

What to do: 1. Preheat oven to 450 degrees. Into a large dutch oven add 4 tablespoons of oil and heat over medium – high heat. Add seasoned beef ribs and brown on all sides. Once browned, transfer dutch oven into oven. Cook for approximately 30 minutes. 2. Into a large frying pan add remaining 2 tablespoons of oil and heat over medium – high heat. Add carrots, onion, celery and saute until soft {approximately 8-10 minutes} Add chopped herbs {rosemary and sage}, minced garlic. Stir and cook additional minute. 3. CAREFULLY remove dutch oven from oven. Transfer beef ribs to plate, set aside. Skim off any excess oil from dutch oven. Add wine and 2 cups of broth, carrots, onions, celery. Stir to combine and bring to a boil. Return beef ribs to pot, reduce heat and cook until meat is tender. Turning often and adding broth as liquid level reduces. 4. Transfer beef ribs to serving plate. Skim excess fat from sauce. Check sauce for seasoning, adding if necessary. Pour sauce over plated beef ribs. Buon Appetito!