4 ingredient Slow Cooker Steak gluten free

Gluten Free Crockpot Steak

I have to apologize that I did not get a good picture of this steak. I guess I was distracted by the fact that I ate a bite and LOVED it. Don't get me wrong. I still consider myself not a red meat eater. But I found some beautiful steak that was free range and grass fed. I thought I might as well try a bite. Since my Family loves red meat I thought I would at least try to get the healthier stuff. Since it costs and arm and a leg, I figured I needed to at least try a bite. I thought for sure I would just force it down. I am sure it was the sauce, but the steak was so tender it cut with a fork. I loved dipping it in the au jus that remained. Everyone gobbled the steak up. No leftovers. If I ever do eat beef again, I would most likely re-make this. The Family has asked for me to put this on the regular rotation. So I think I may explore cooking more steak in the slow cooker. Next time I will get a better picture. It is super easy and only 4 ingredients!


3 lbs Boneless Steak, Fat trimmed off

3 TBSP A1 sauce

3  TBSP  dijon mustard

1/2 cup white wine (chardonnay)

In a bowl combine the steak sauce and dijon mustard. Spread the sauce all over your steak. Place the steak in your crockpot.

 Pour in the white wine. Cook on low for 7 hours or on high for 3.5 hours.
If you are like me, serve with au jus sauce left in the crockpot. Dipping it in the sauce just makes the dish wonderful.  I served mine with Rice Pilaf and a beautiful butterleaf salad.

Follow Us

A Look inside my kitchen

Most the time on here I post recipes and maybe every once in a while you will get a rant. I get a lot of questions about my animals so I thought I would share what it is like while I cook. First of all we have the circus dogs:

Whenever I am cooking and baking if I look over my shoulder... this is what I see. I cannot think of a time that they have not been just behind me the entire time I cook, just waiting for me to drop something. They are smart, because I do drop things on a regular basis. The one on the left is Spot. The one on the right is Tots. Spot is my sons Pomeranian. Tots is my daughters. If you look closely you can see a black paw at the top of the photo. That is Maggie. She never lets me get a picture of her with the pomeranians. She always heads outside the minute I pull out the camera. So I followed her. 

She is a sneaky girl that pretends she is not begging, but she is. 

Next we have the Chihuahuas that sit on the loveseat watching eagerly waiting for me to pay them attention or bring them a tasty morsel. 

Yes, they stare at me pretty much the entire time.  The one on the left is Cece and the one on the right is Peanut. 

So I usually have 5 eyes on me, and that is not including the kids. 

Then Daddy comes home and gives the Chihuahuas loving. 

But they continue to stare at me hoping that they will get a treat. 
As you can see I love my dogs. We all love our dogs.
Hope they made you smile.
Happy Cooking!
Follow Us:

Bacon wrapped green beans

Bacon Wrapped Green Beans
Maybe I am the only one with this problem. You are almost done cooking dinner when your son walks in with 4 more teenagers... hungry teenagers. This was my scenario today. It is my scenario almost every day. It wasn't so bad. 8 for dinner when I had planned on 4. With a deep sigh I turned around and peeled more potatoes, trimmed more chicken, and rolled more green beans. Some days I am happy to do it, other days not so much. This was a not so much day, but I just smiled and made conversation while I did my chores. In the end everyone was happy and I was thrilled that one of my sons friends actually ate his green beans! Most my son's friends don't like veggies. Granted I had to wrap them in bacon and put a sweet conconction on them. But still, eating veggies is eating veggies. So I am happy. My daughter actually put this on her facebook page: "who could have known... bacon wrapped green beans = flavorgasim for dayyyyyyssssssss". So it was a success.

Bacon wrapped green beans:
adapted from

Just Cook Already
1 lb. fresh green beans
5 strips of bacon
3 tbsp melted butter
1/4 cup brown sugar
1 clove garlic - finely minced
1/8 tsp gluten free soy sauce or braggs amino acids

Bring a pot of water to a boil. Add grean beans for 2 minutes. Drain and set aside.
Line a baking dish with parchment paper.
Spread out strips of bacon and broil them for 10 minutes. Cut each piece of bacon in half.
In a baking pan lay one of the ‘half’ pieces of bacon and place several beans then wrap the bacon around the bundle of beans and secure with a toothpick. continue doing this until the beans are gone.
Melt the 3 tsp of butter in small sauce pan. add brown sugar, garlic salt and soy sauce and mix continuously over med-high heat. once completely blended, brush over the bundles with a ‘cooking’ brush until mixture is gone.

bake at 400 degrees in the oven for 10 minutes.

I served mine with Chicken Piccata and Garlic Parmesan Mashed Potatoes.

Follow Us:

Gluten Free Chocolate Sunbutter Heart Cookies

Have you ever heard of Sunbutter? I have had a lot of people asking me if I have recipes for nut free treats, so I was thrilled to receive a free sample of SunButter®. It is a great tasting alternative to peanut butter. A seed butter that is made in the USA from specially roasted sunflower seeds, SunButter® products are completely peanut-free, tree-nut free, and gluten-free. The sunflower seed spread products are all processed in a peanut-free and tree-nut free facility, making them an excellent choice for people with peanut allergies or gluten intolerance. 

I decided to make cookies with this butter. It is naturally gluten free and required no flour to bind. Great for Valentines day!

2 cups  SunButter® Sunflower butter

2 cups sugar

2 eggs

2 teaspoons baking soda

1/4 tsp salt

1 teaspoon vanilla extract

4 ounces dark chocolate

4 Tablespoons Powdered sugar

1/4 cup whipping cream

Preheat oven to 350 degrees F

Line baking sheet or stone with parchment paper.

In your kitchenaid mixer beat  SunButter® and sugar together until smooth. 

Beat in the eggs one at a time, then add the baking soda, salt, and vanilla until just blended.

Roll the dough into circles and place onto your baking sheets 2 inches apart. 

With the back of a 1/4 teaspoon press down dough diagonal 2 ways in the center of each cookie to make a heart. 

Pour chocolate into heart mold.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. 

Follow Us

Gluten Free Nutella Birthday Cake

I have a confession to make. Until today I have never even tasted Nutella. I don't know why. It doesn't look to appetizing and I am not big on store bought anything. Doris eats a jar a week. It is her staple. When she asked me to make her a nutella cake I didn't hesitate. Couldn't be too hard to do right? It wasn't hard at all. I liked the flavor. She was thrilled to get the cake and she gobbled it all up and said it was amazing. Her friends did too. I attempted to make it in the shape of a heart. Kinda hard to tell. Hope you like it. Here is how I made the cake.

Nutella Cake topped with sliced strawberries.

Cake Batter

1 cup butter, softened

2 cups sugar

4 large eggs, at room temperature

2 1/2 cups gluten free all purpose flour

1 cup milk

1 teaspoon vanilla

Nutella Buttercream:

1/2 C butter, room temperature

1 C Nutella

1 C powdered sugar, sifted

1-2 T milk

Preheat oven to 350°.

Grease and lightly flour two 9 inch round cake pans, then line the bottoms with parchment paper.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

Add the sugar gradually and beat until fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition.

Add the flour in four parts, alternating with the milk and the vanilla extract, beating well after each addition.

Divide batter among the cake pans.

Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.

Let cakes cool in the pans for 10 minutes.

Remove from pans and cool completely on wire rack before icing.

Beat butter until smooth. Add Nutella and beat together until thoroughly combined. Slowly add powdered sugar, mixing until combined. Add 1 tablespoon of milk. Mixing until completely combined and the desired consistency.