Aside from making fresh fries this is a real easy recipe.  Skip the fresh cut potato frying if you want but you are missing out!  As I say this, I am just now realizing that I am missing out by using frozen seafood, oh well my choice.

Ingredients:

• 2 Russet potatoes
• Parmesan Cheese
• Salt
• Black Pepper
• Seafood Stock
• 1 Package of frozen Mussels
• 1 Package of frozen Clams
• 1 Bottle of Vegetable Oil for Frying
• 1 can of seasoned tomatoes

Directions:

1. Empty bottle of vegetable oil into a large pot and start to heat the oil.
2. Slice potatoes into french fry length pieces.  Once done slicing, oil should be hot enough to add the fries into the oil.
3. Cook the fries until they start to brown and drain onto a paper towel.  Immediately season the fries with salt, pepper, and the grated parmesan  cheese.
4. In another large pot, add the can of seasoned tomatoes and cook the tomatoes for four minutes.   
5. Next add the seafood stock and bring it to a mild boil. 
6. Add the clams to the stock.  I add the clams first because their shells will not break apart whereas the mussels shells tend to break into the broth.  Both the clams and mussels are previously cooked and only need to be heated for a couple minutes   to have their shells open.
   
7. Enjoy the mussel and clam broth with your fries! 

Adding fresh corn to your grits or cornmeal mush is a wonderful compliment to a tasty dish.  Just slice down the side of the stalk of corn and cook the corn with the grits to compliment them.  

The first grits I ever had were on accident.  I was under the impression that a hash brown was what McDonald's hash browns are and figured shredded hash browns that I wanted to experience were most likely called grits.  I did not take more than a bite of those breakfast chained grits.  

Grits need love.  Adding depth with cheese, sour cream, cream cheese, fresh corn, bacon, pancetta, anything other than just grits will make this a tasty dish.

I wanted to try making fresh corn grits, adding fresh corn to grits, and when the time came realized I did not have grits.  I did have cornmeal though.  Looks the same, surely you can get a similar result.  Found out that there is such a thing as cornmeal mush.  Let me tell you, I believe it was better than grits!

Ingredients:

• 1 1/4 Cup of Cornmeal
• 5 slices of  Bacon (chopped)
• 1 lb of Gulf Shrimp
• 4 Fresh pieces of Corn
• 2 Tablespoons of  Olive oil
• Lemon Juice
• Himalayan Sea Salt
• Kosher Salt
• Fresh Ground Black Pepper
• 1 1/2 Cup of  Almond Milk
• 1 Cup of Water
• 2 Tablespoons of Earth Balance Butter

Directions:

1. Peel the corn and slice off the stalk.   Slice the corn off the cob and add it to a saucepan over medium heat for about 5-8 minutes.
2. Add   1 1/4 cup of cornmeal, with 2 tablespoons butter, 1 1/2 cup of almond milk, and 1 cup of water.  Add your salt preference and  cook over medium heat  until the mixture thickens.
3. In a skillet over medium heat, add  2 tablespoons of olive oil.   Add kosher salt, and fresh ground pepper   to the oil with a couple drops of fresh lemon juice.  I prefer to season the oil as it will adhere to the shrimp   versus seasoning the shrimp and throwing it in oil.  
4. Add the bacon to the skillet to give the oil a little more flavor.  The bacon is already cooked so it will only take 2 minutes to add what flavor it has to the oil.
   
5. Add the shrimp to the skillet and cook  through.
   
6. Put the cornmeal mash on your plate and top with your bacon and shrimp mixture. 

Flank steak has become my favorite meat to grill with lately.  It is relatively inexpensive at around $4 for a large piece of meat.  I've used it to make tacos but it is also a great just on its own.  I've taken some inspiration from my favorite carne asada dish and  grilled some vegetables to top the steak off.

I found the seasonings for this steak in the bulk section of HEB with the bulk spices.  The Chihuahua de Mexico Wood Smoked Salt has a very robust smoke smell, it is best to tuck that away in an air tight container.

Ingredients:

• Flank steak
• 1/2 avocado
• 1 tomato
• 1 tbs of smoked paprika
• 1 tsp  of  San Antonio Chili Powder
• 2 tbs of  Chihuahua de Mexico Wood Smoked Salt
• 1 tbs of La Choy Soy Sauce
• 1 tsp of Himalayan Salt

Directions:

1. Pour  1/2 tbs of  soy sauce on each side of the flank steak.
2. Rub each side of the flank steak with the smoked paprika, chili powder, and smoked salt.  Allow the steak to rest for at least 15 minutes before cooking.
3. Heat up your grill.
4. Slice tomato into four thick slices and season with the  Himalayan salt.
5. Put the flank steak on the grill along with the tomatoes.  Cook the steak on each side for about eight minutes.  Flank steak will be  about medium-rare.
6. Allow steak to rest and slice avocado in half.  Slice avocado into pieces and place   on top of the grilled tomatoes.

Trying to make meatloaf gluten free can be a challenge since you need to eliminate the bread crumbs.  What are you to do on Meatloaf Monday's?  I believe I have finally perfected this recipe just by happenstance of wanting to put Meatloaf on the grill.  Gluten free meatloaf formed into patties is a great way to  not waste an hour on cooking meatloaf.  My secret substitute for bread crumbs in this recipe is crunched up Fritos.  I have also tried Lay's potato chips with great success.  Breaking up your favorite gluten free chips to substitute as bread crumbs in your meatloaf is a better alternative than purchasing expensive gluten free bread crumbs.

Meatloaf Ingredients:

• 1 cup ground up Fritos
• 1 Egg
• 1/4 cup mixed cheese
• 1 Ib Beef Brisket for Burgers Ground Beef
• Fresh Ground Pepper and Salt to taste
•  1/4 cup Meatloaf Sauce
  
  

Meatloaf Sauce:

• 1/2 Cup Ketchup
• 1/2 Cup Chili Sauce
• 1 Tbsp Mayonnaise
• Fresh Ground Pepper   to taste
• Himalayan Sea Salt to taste

Directions:

1. Heat up your grill, or preheat your oven to 350  degrees.  If putting the meatloaf patties on the grill make sure the grill is not too hot, cook it partially indirectly if you need to. 
2. In a large mixing bowl, add 1 cup of Fritos and begin to break them up with your hands. 
3. To the broken up Frito mix, add 1 egg and mix with a spoon.
4. Add the 1Ib of ground beef to the Frito/Egg mixture and mix.  I use beef brisket for burgers ground beef from HEB because it is the best ground beef I have ever had.  Use your favorite ground beef or experiment with different types. 
5. Add  1/4 cup of mixed cheese to the beef and mix.  You usually do not want to over mix a meatloaf.  The mixed cheese helps bind the loaf mixture along with the Frito's and egg in this recipe.
6. Now you can add 1/4 cup of the meatloaf sauce to the loaf.
7. Form the meatloaf into your preferred shape.   I formed them like oblong burger patties to try and make them look like meatloaf slices.
8. Add meatloaf sauce to the top of the meatloaf patties.
9. If using a grill, make sure the heat is on low or cooked a little indirectly.   Cook the meatloaf patties for 20-25 minutes.   Then turn the patties over and you can add remaining meatloaf sauce to the other side of the patties.   Cook for another 5 minutes and enjoy!

This is a quick and easy recipe that tastes delicious!  If you have never tried Gnocchi, it is naturally gluten free depending on what it is made with and I would describe them as eating pillows.  I take the gnocchi and toss them with a bag of creamed spinach and add a little cheese it is that simple.

I'm really a sucker for anything that say's it is gluten free to try it at least one time and I lucked out with trying gnocchi.  This is the brand I have found at HEB's in the pasta aisle.  Racconto, they have other gnocchi that is not gluten free so be sure to grab the one that stats "Gluten Free."

Ingredients:

• Package of Racconto Potato Gluten Free Gnocchi
• Package of Creamed Spinach
• 1 tbs of Mozzarella Cheese
• 1 tbs of olive oil

Directions:

1. Throw the Creamed Spinach bag in the microwave per the manufacturers directions.
2. Bring a pot of water to boil and add the gnocchi.  The gnocchi is done when it floats to the top of the water.  Usually takes about four or five minutes.
3. Heat 1 tbs of olive oil in a skillet.  Add the gnocchi to the skillet and toast all sides of the gnocchi until a little brown on sides.
4. Add creamed spinach to skillet.
5. Plate gnocchi and top with Mozzarella cheese.  It's easy to be gluten free today.

Ingredients:

• 1 cup Diced Prosciutto
• 4 cups 50/50 Spring Mix/Baby Spinach
• 3 pears
• 2 tbsp Blue Cheese Crumbles
• 1/2 cup Pecans (Praline pecans work wonders here)
• 1 tbsp O Fig California Balsamic Vinegar
• 1 tbsp Honey
• 1 tsp Mustard
• 2 tbsp Olive Oil
• 1 tsp Himalayan Pink Salt

Directions:

1. In a large skillet, heat Prosciutto over medium-high heat stirring occasionally until the prosciutto starts to become crisp.  Somewhere around 4 minutes.  Then drain the excess fat.
2. Peel fresh pears using a vegetable peeler.  Slice pears on all four sides leaving a square core. Dice the pear slices into equal sizes.  
3. In a bowl, combine balsamic vinegar, honey, and mustard until mixed.  (The mustard acts as an emulsifier and helps keep the vinaigrette from breaking.)  Using  a whisk, slowly add the olive oil until the vinaigrette comes together.  (The standard vinaigrette is 1 part vinegar, 3 parts olive oil.  The O Fig California Balsamic Vinegar is a little sweeter than a normal Balsamic Vinegar and actually works well as 1 part vinegar, 2 parts olive oil with the honey added.)
4. In a large mixing bowl, mix the spring mix/baby spinach, enough vinaigrette to lightly cover the greens, and the Himalayan Pink Salt.  (I like Himalayan Pink Salt because I think it brings out the flavor more than normal salt, by all means use normal salt or whatever you have instead.)
5. Chop up the pecans on cutting board.
6. Put salad mixture on plate.  Now top with the crisp prosciutto, fresh pear dices, blue cheese crumbles, and chopped pecans.
7. Now enjoy this easy and delicate meal!