Fried Radishes

Fried Radishes

2 Large bunches of Radishes ( enough to make 2 Cups sliced radishes)

1/4 Cup Oil enough to cover bottom of skillet (optional, add 2 Tablespoons bacon or pork chop drippings)

1 Teaspoon Salt

Wash radishes well, cutting off the greens and the root end, do not peel. Slice to about 1/8 inch thick. Add meat drippings and oil to skillet and heat until sizzling on medium high. Add sliced radishes spreading out evenly in skillet. Season with salt, cover with lid and let fry for about 3 minutes. Then turn radishes and stir spreading out evenly. Let fry covered, another 3-4 minutes until edges are starting to get crisp and centers are soft. Remove from heat and serve. Enjoy!

Crispy Slow Cooker Ham and Potatoes

Slowcooker Ham and Potatoes

Crispy Slow Cooker Ham and Potatoes


4 medium Potatoes

2 Cups cubed GF Ham

1 Teaspoon additive free Season Salt

1 Teaspoon additive free Garlic Powder

1 Cup Grated Sharp Cheddar Cheese

Line Slow Cooker with tin foil, oil sides and bottom before filling with ham and potatoes.

Wash potatoes very well, leaving the skins on, being sure to remove any bad spots. Then slice each potato into 1 inch thick rounds all the way across the potato. Place potatoes into the bottom of the lined slow cooker. Sprinkle evenly with season salt and garlic powder. Place ham on top of potatoes distributing evenly. Set slow cooker on low for 6 – 8 hours.

When potatoes are soft lift foil filled potatoes and ham from cooker. Using tongs lift each potato round to the top letting ham chunks fall to the bottom, then place foil packet under hot broiler in the oven for 1-2 minutes or until potatoes are crisp. Top with grated cheese, and place back under broiler until cheese melts for a few seconds. Remove and serve. Enjoy!


Peanut Butter Banana Chia Smoothie

Peanubutter banana Chia Smoothie.jpg

This has become my new favorite smoothie!

Peanut Butter Banana Chia Smoothie

1 Banana (peeled and sliced)

1/2 Cup Smooth Peanut Butter ( I use low sugar real peanut butter)

1/4 Cup plain Greek Yogurt

6-8 small Ice Cubes ( add more if you want your smoothie thinner)

1 Tablespoon Ground Chia Seeds

Optional, 2 Tablespoons Stevia or your favorite sweetener

Add all ingredients to food processor or smoothie maker. Blend until smooth,  Pour into glass and enjoy!

Green Onion Potato Cakes


Green Onion Potato Cakes

1 peeled and mashed Avocado

3 small baked Potatoes (About 3 cups chopped with peeling on)

2 Eggs beaten

2-3 chopped Green Onions ( about 1 cup)

2 Tablespoons Gluten Free All-Purpose Flour

1/2 Teaspoon Additive Free Garlic Powder

1 Teaspoon MSG Free Seasoning Salt

Optional 1/2 Cup freshly Grated Cheddar Cheese

Preheat oven to 375*F.

In medium size mixing bowl Mix all ingredients. Then spoon onto a greased baking sheet and bake for 25- 30 minutes or until potato cakes are brown and crispy.

You can also fry these if you prefer

Chicken Tetrazzini with Zoodles

Chicken Tetrazzini

Chicken Tetrazzini with Zoodles

Chicken Tetrazzini

3 Cups Cooked and Cubed Chicken ( about 4 medium chicken breasts)

4 Cups Raw Zoodles (I used 2 Yellow Zucchini about 10 inches long)

1/4 Cup melted butter

1 Cup plain Greek Yogurt (I used fat free)

1- 14.5oz. Can Gluten Free Cream of Chicken Soup or 1 ¾ Cup of home made

2 Cups Freshly Shredded Mozzarella Cheese

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1 Cup Freshly Grated Parmesan Cheese

Preheat oven to 375*

In large mixing bowl add all ingredients except Parmesan Cheese. Mix well and pour into a greased 9×13 inch baking pan, spreading out evenly. Bake for 20 minutes, then sprinkle grated parmesan on top. Finish baking for 15 to 20 minutes more or until browned on top. (total baking time 35-40 minutes) Remove let cool and serve.

National Strawberry Day!

Ella’s Strawberry Cake

Betty Crocker Gluten Free Yellow Cake Mix

Replace the 2/3 Cup of water called for in the mix with 2/3 Cup Puréed Strawberries

Use only 1/2 Stick of melted Butter(or 1/4 Cup oil)

1/4 Cup Plain Greek Yogurt ( I use Fage)

Instead of 3 Eggs Use 4 Eggs (Beaten)

Omit the Vanilla called for on the box

Add all ingredients to a large mixing bowl and fold liquids into cake mix. Then mix on high for 30- 40 seconds or until all dry ingredients are mixed. Then let batter rest for about 20 minutes before baking to let the rice flour absorb the liquids.

Preheat oven to 325*

When ready to bake pour batter into a greased and floured square 9 inch or 9inch round. Bake for 35- 40 minutes or until cake is set in the center and a tooth pick inserted in center of cake comes back clean. Let cool and Ice with Butter Cream Frosting below. This makes a very rich dark red cake. Enjoy!

To make a 2 layer cake or 9×13 inch cake, you will need 2 Cake mixes and double the recipe above.

You may want to add fresh strawberries to decorate or add the pureed strawberries to the frosting. Whatever you prefer. ( Or drizzle the strawberry juice over the frosting then add fresh strawberries)

Basic Butter Cream Frosting

8 oz. Plain Philadelphia Cream Cheese

2 Sticks unsalted Butter Softened (or 1 Cup)

1 Teaspoon Pure Vanilla

4- 5 Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth. Refrigerate in sealed container until ready to use.

To make a Fruit Flavored Butter Cream Frosting.

Instead of 2 Sticks of butter, replace 1 Stick with 1/2 Cup pureed Fruit and omit the vanilla. Mix until frosting forms peeks. If it needs to be thicker just add a little more Powdered sugar, until the frosting is the consistency you prefer.