This is the easiest recipe, to prepare. We like the lite coating without soaking the fish in milk and egg. This is crappie, and the mild flavor of the fish is much better with a lite coating, but this recipe also works well with sand bass too. My husband cuts the red streak out of the sand bass, while he is filleting the fish, and it does help the flavor a lot. The red streak gives the fish a strong muddy taste. If you don’t have access to wild freshly caught fish, any mild flavored fish will work with this recipe. (But remember if it has a red streak in the meat cut it out before coating and frying)
Pan Fried Fish
15 -18 Fish Fillets (about 3 – 4 inches long)
1 Cup Gluten Free Corn Meal/Gluten Free Corn Flour Mix (See Flour Mixes)
½ Teaspoon Pure GF Garlic Powder
1 Teaspoon Additive Free Seasoning Salt
Enough Gluten Free oil to cover bottom of skillet to about ½ inch. ( I use Gluten Free Canola)
Mix corn meal and seasonings in mixing bowl or bag with a whisk. Wash fillets, and drain so they are not too wet when you put them into coating mix. Place each fillet in coating and cover completely on both sides, I usually coat them twice. Heat oil on high. Make sure fish sizzles when placing each fillet in hot oil. Depending on how thick fillets are, it should only take 3 -3 ½ minutes per side, or until golden brown and crispy! Remove and drain on paper towels. Salt to taste while still hot, and serve.
Gluten Free Easter Egg Cake Pops
Easter Egg Cake Pops ( only without the stick)
1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)
1 Cup Sugar
1 Cup All-purpose Gluten free Flour (I use Better Batter or Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix ½ & ½ mix)
1 Teaspoon Gluten Free (Clabber Girl) Baking powder
1 Teaspoon pure Vanilla
Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min. When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top. If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on the seam side down. This causes them to have more of an egg shape.( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate. This is a fun decorating project for the kids!
Please note: Butter is the only thing I’ve found that will keep the pops from sticking. Also, its important to use the yogurt or cream cheese in the batter. Even if you choose to use a cake mix, replace the butter called for with yogurt or cream cheese.
This will make 2 dozen cake pops.
Bacon and Cheese Potatoes
3-4 Medium size Potatoes (Baked with the skin on)
3-4 Slices of Bacon (cut in half)
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Season Salt
1/2 Cup of shredded Cheddar Cheese
Slice baked potatoes into rounds with the Peeling still on. Then place potato slices into greased baking pan. ( I used my round copper pan that fits into my Air Fryer) Season with garlic and salt, place bacon slices on top (they cook better if the slices are cut in half). Place pan into Air Fryer ( or oven) cook 15 minutes at 400*. Half way through cooking time, turn bacon so that it will crisp on both sides. When done remove from oven and top with cheese. Enjoy!
Almond Flour Flat Bread
1 cup finely ground Almond flour
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1/ 2 cup Greek Yogurt
1 Cup Egg Whites
|Preheat oven to 350*
In medium size mixing bowl whisk together flour, baking powder and
baking soda. Then add Yogurt and Egg whites, whisk all ingredients together until smooth.
Butter cast iron baking pan or Skillet. Pour ¼ cup of batter onto pan and bake for 10- 12 minutes or until edges are turning brown, then flip bread and bake another 3-4 minutes or until bread is set in the center. Remove from oven, sliding bread onto cooling rack, to let cool.
· If you only have a skillet then repeat process until all batter is used. This recipe will make about 5 flat breads.
Please note after bread is stored and it gets cold, then you must heat it for about 10-15 seconds in the microwave for it to be more pliable.
Oatmeal Molasses Spice Breakfast Muffins
1 Cup Gluten Free Quick Cooking Oatmeal
3/4 Cup GF Almond Flour
3/4 Cup Gluten Free All-purpose Flour ( I use Better Batter)
1/2 Teaspoon Xanthan Gum
1 1/2 Cups Packed Brown Sugar
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1/2 Cup Softened Butter ( or butter substitute )
1 Cup Water
3 Eggs Beaten
1/8 Cup Pure Molasses ( Unsulfured)
1 Cup Chopped Pecans
Preheat oven to 350*
In large mixing bowl whisk all dry ingredients together. Add softened butter, water, beaten eggs, and Molasses. Fold together with spatula then mix with electric mixer just until blended. Fold in pecans and let batter set while you prepare muffin tins with paper inserts.
Then fill each cup with approximately ¼ cup triggered scoop of batter. ( this should make 18 regular size muffins)
Bake for 25-30 minutes or until done. Insert tooth pick into center muffin. If it comes back clean, they are done. Remove from oven and add topping.
1/4 Butter, Melted
1 Cup GF, additive free shredded Coconut
1 Cup Chopped Pecans
2 Tablespoons Molasses
2 Tablespoons Agave Nectar
Mix all ingredients in medium size bowl. Top each warm muffin with 1 Tablespoon of mixture then place muffins under broiler for 1-2 minutes to toast pecan topping. Remove and let cool before serving.
Gluten Free Sausage Cheese Balls!
1 Pound GF Pork sausage, uncooked ( I used JC Potter)
8 oz Cream Cheese, softened
1 Cup GF Bisquick ( or your own GF biscuit mix)
2 Cups Sharp cheddar cheese, shredded
Optional ( 1-2 finely chopped Jalapeñoes)
Preheat Oven to 375*
Add all ingredients to food processor or large mixer, using the dough hook or blade. Mix until well blended, then using a 1 to 1 1/2 inch scoop, ( or your hands) make balls from mixture. Place each ball onto a parchment paper lined baking sheet. ( I like to use my stone ware, it makes them really crispy). Bake for
25-30 minutes. Turning each sausage ball half way through baking time. When cooked through, remove and serve. Enjoy!
We have been working on Party food this week. I love the make ahead kind that you can pull out and just reheat!
1- 2 Pound stick of Gluten Free Sausage ( I used JC Potter)
1/4 Cup Gluten Free Greek Seasoning( Recipe Below)
Preheat oven or smoker to 260*
Cut the plastic wrapping off of the sausage and place in foil. Sprinkle Greek seasoning over sausage, turn sausage roll to completely cover the whole exterior of the meat. Then fold foil completely around sausage and seal at each end. Then place in oven or smoker and roast for 6 hours. ( you can also do this in the slow cooker on high) When done remove from oven or smoker and let cool before slicing.
This is great to serve with chips and dip!
2 Tablespoons Dried Sweet Basil Leaves
2 Tablespoons Dried Parsley Leaves
1 Tablespoon Dried Oregano Leaves
1 Tablespoon Dried Rosemary Leaves
2 Tablespoons Dried Thyme Leaves
2 Teaspoons Garlic Powder ( not Garlic Salt)
2 Teaspoons Onion Powder
2 Teaspoons table Salt
Combine all of the Herbs and spices into food processor or spice grinder and pulse or grind until all the leaves are finely chopped and well mixed. Store in an air tight container or freezer until ready to use.
Optional : add 1 tablespoon of Pepper flacks if you want it spicy.
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Need to use up that left over Ham?
Ham and Cheese Egg Muffins
10 Whole Eggs
1-2 Teaspoons Garlic Powder ( depending on how much you like garlic)
2 Cups Chopped Ham
2 Cups grated Cheddar Cheese ( I used sharp cheddar)
Optional: 1-2 Jalapenos finely chopped
Preheat oven to 350*
In large mixing bowl whisk together eggs and garlic powder. Fold in Ham, cheese, and peppers. Using a scoop fill a buttered or greased muffin pan with egg mixture. Note: don’t over fill the cups. Only use about 1/4 cup each. Bake for 30 minutes or until lightly browned. Enjoy!
This time of year I usually make my Pumpkin Cream Cheese Roll, but these are so easy I’ll be making these more often!
Pumpkin Cream Cheese Bars
1 1/2 Cups Almond Flour
1 Teaspoon Xanthan Gum
1 1/2 Cups Sugar or ( I used Stevia Pyur)
1 1/2 Teaspoon Baking Powder
2 Teaspoons Ground Cinnamon (always make sure your spices are GF)
1 Teaspoon Ground Nutmeg
2 Large Eggs ( I use Duck Eggs)
1- 15oz. Can Pumpkin Purée
Cream Cheese Filling
1 – 8oz. package Additive Free Cream Cheese (Softened)
1/2 Cup Sugar (or Stevia)
1 Egg White
1 Teaspoon Pure Vanilla
Preheat oven to 350*
In medium size mixing bowl whisk together all dry ingredients, then add eggs and pumpkin. Whisk all pumpkin bar ingredients together until smooth and well blended. Pour batter into a buttered or oiled 9×11 inch, spreading evenly. In separate bowl mix all cream cheese filling ingredients until smooth. Then pour over pumpkin bar batter and swirl with a butter knife. Bake for 40-45 minutes or until set in center. Let cool completely and slice into bars. Enjoy!
Chicken Cheese and Bean Casserole
2 Cups Refried Beans ( I used left over white beans drained and mashed)
2/3 Cup Pure Sour Cream
2 Tablespoons GF Taco Seasoning
1 Pound of cooked Ground or chopped Chicken or Turkey ( I used Chicken)
1 Teaspoon Season Salt
2 Cups freshly grated Sharp Cheddar Cheese ( reserve 1 cup for topping)
Preheat oven to 350*
In small skillet brown ground chicken or turkey and season with season salt. When done set aside and let cool. ( you can even use left over chicken breasts for this, just chop it up very fine, and omit the season salt if already seasoned.)
In medium size mixing bowl add mashed beans, sour cream, taco seasoning, cooked meat after cooling, and 1 cup grated cheddar cheese. Mix well then pour mixture into a greased 10 inch deep dish pie plate. Bake for 15 minutes then top with remaining cheese. Bake another 10 – 15 minutes or until browned around the edges and cooked through. Remove from oven and serve with Gluten Free tortilla chips. Enjoy! ( I like to add a little GF Salsa to mine also. )
We are already getting Sweet potatoes from our garden and we love them just about anyway I fix them!
Grilled Sweet Potatoes
4 Large Sweet Potatoes (washed)
Gluten Free Southwest Ranch Salad
Southwest Ranch Salad
4 Cups chopped baby Kale
2 Cups Fresh or frozen cut Corn
1 Avocado peeled, seeded and cubed
1- 16 oz. can Bush’s Gluten Free Dark Red Kidney Beans (Drained)
10 -12 Small Red Cherry Tomatoes cut in half
Optional 1 Diced Jalapeno
1 Cup crushed Gluten Free Corn Chips
Assemble all vegetables in large serving bowl and top with corn chips. Mix dressing using recipe below and pour over salad just before serving.
1/3 Cup Gluten Free Mild Salsa
1 Cup Gluten Free Ranch Dressing (see recipe below using the yogurt to make it thicker)
Add salsa and ranch dressing to small mixing bowl whisk together, and pour over salad just before serving.
Gluten Free Ranch Seasoning Mix
2/3 Cup GF Dry Buttermilk (Saco Cultured Dry Buttermilk)
2 Tablespoons Additive Free Dried…
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These make the best Bacon and Tomato sandwiches!
Low Carb Cheesy Kale Biscuits
1 cup Almond flour
1 Teaspoon Xanthan Gum
2 teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon dry Oregano Leaves
2 Teaspoon dry Basil Leaves
2 Tablespoon minced Garlic
1/4 Cup butter, melted (1/2 Stick)
5 Large Eggs, beaten
1 packed Cup destemmed and finely Chopped Kale Leaves ( I chopped them in the food processor)
2 Cup Cheddar Cheese, freshly grated
1 Cup freshly grated Parmesan Cheese
Preheat Oven at 350*
In large mixing bowl Whisk together all dry ingredients. Then blend in herbs and all wet ingredients, including cheeses and kale. Use a pastry cutter or your hands to incorporate all ingredients. Using a triggered scoop (about ¼ cup) dip out each scoop and place into a buttered muffin tin or buttered biscuit pan and bake for 20 -25 minutes or until done. Let cool about 10 minutes before removing from pan. Enjoy!
( I used a slider size bun pan for these. It’s slightly larger than a biscuit pan)
Wishing everyone a safe and Blessed 4th!
Our Tomatoes and Okra are ready!
Don’t worry,this is not slimy. When you add in the tomatoes, the acid breaks down the slime of the okra.
1/2 Pound of GF Bacon
4 Cups Sliced fresh Okra
2 medium Cloves of Garlic (chopped)
1 Small Jalapeno chopped (Optional)
2 Cups cored, peeled and chunked tomatoes ( About 3 medium tomatoes chunked into 1 to 1 ½ inch cubes)
1/2 Teaspoon Salt ( or less if you are watching your salt intake)
I medium skillet fry bacon just until crisp. Remove bacon from grease, to crumble into chunks and reserve for later. Add garlic, jalapeno and sliced okra to grease and fry on medium high heat just until okra is soft and starts to turn brown, stirring so that it cooks evenly. Reduce heat and add tomatoes and salt. Raise heat and let vegetables just come to a simmer. Remove from heat, stir in bacon and serve. Enjoy!
Note: You don’t have to peel the tomatoes. I just like mine peeled.
1 pound Ground Turkey or Pork ( browned and crumbled into small pieces, I used pork)
3 Medium Yellow Squash ( 5 Cups grated or chopped in food processor )
1/4 Cup Salted Butter ( or butter substitute)
3 Cups Freshly grated Sharp Cheddar Cheese
2 Large Eggs Beaten
1 Teaspoon additive Free Season Salt
2 Teaspoons Garlic Powder
Optional 2-3 medium Jalapeño Peppers ( deseeded and finely Chopped)
2 Cups Crushed GF Cheddar Crackers for topping ( I used Snyder’s Wholey Cheese)
Line Crockpot with foil or a crockpot liner. Grease inside of liner with butter or oil then when browned meat has cooled mix evenly with your hands all ingredients except GF crackers. Place lid on pot and set on low for 6-8 hours. Before removing from pot add crushed GF Cheddar Crackers on top, spreading evenly. Let casserole rest with lid off for about 10 minutes then serve. Enjoy!
Note: If you bake this casserole in the oven, you will need to parboil the squash before chopping to make casserole. In the crockpot the longer cooking time will let the squash soften and it is not necessary to parboil.
My Kale is doing so good this year, so I’ve been putting Kale in everything!
Cheesy Kale Meatloaf
1 1/2 pounds lean ground beef
2 large eggs
1 Cup GF Marinara Sauce
2 Cups finely chopped Kale leaves ( Remove the stem before chopping)
1 Cup GF Bread Crumbs or GF Oatmeal
1 Cup freshly grated Romano Cheese
1 Cup freshly grated Mozzarella Cheese
1 1/2 Cups freshly grated Parmesan Cheese (reserve for topping)
1 Tablespoon dried Oregano leaves
2 Teaspoons dried Basil leaves
2 Tablespoons minced Garlic
Preheat oven to 375*
Wash stem and chop Kale leaves in food processor until finely chopped. Place into large mixing bowl along with all other ingredients, (except Parmesan Cheese). Using your hands mix well until well blended. Pour into a greased 9×13 inch baking pan patting out meat mixture evenly. Bake for 30-35 minutes or until done and browned around the edges. Remove from oven and let rest for 10 minutes to let meat reabsorb liquids. Top with parmesan and serve. Enjoy!
Note: This recipe also makes great meatballs! We like to top them with more marinara sauce. YUM!