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!
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!
Gluten Free Squash Fritters
2 1/2 Cups Shredded Squash (zucchini, yellow, or any squash you prefer)
1/2 Teaspoon Salt
2 Eggs beaten
1/4 Cup Water (or milk)
!/2 Cup Chopped Onion (optional)
1 1/2 Cups GF Corn Bread Mix ( I used Bob’s Red Mill)
1/2 Cup GF Oil ( or enough oil to pan fry)
In medium size mixing bowl mix shredded squash and salt. Let set while you beat eggs and water together and cut up the onion. ( The salt will help bring out the moister in the squash) Then add eggs, water, onion and corn meal. Stir until corn bread mix is wet and well incorporated. Pour oil into 10 inch skillet and heat on high. When oil is hot drop squash batter by spoonful’s into oil and fry fritters 3- 4 minutes on each side or until golden brown. Remove from pan and drain on paper towels. Serve while warm and crispy!
Variations: Add chopped jalapenos’ or minced garlic.
Change out the squash for fresh cut or frozen corn (drained) to make corn fritters.
Grilled Garden Veggies
2 Medium Yellow Squash
3-4 Green Onions ( or scallions)
1 Medium Head of Broccoli
Optional- 1 Bell Pepper or Jalapeño
2 Tablespoons Light Olive Oil
1 Tablespoon Softened Butter to grease pan
1 Teaspoon (additive free) Season Salt
½ Teaspoon Sea Salt
1 ½ Teaspoons Garlic Powder
Preheat Grill to 375- 400*
Butter a 9x 13 inch foil pan, or you can make a pan out of foil, but be sure and double layer it.
Wash and slice the squash and onions into 1/4 inch slices, then break apart Broccoli florets and place in pan. Drizzle oil over veggies and toss to coat. Then sprinkle seasoning salt, sea salt and garlic powder over veggies. Cover loosely with foil and place on grill. Close lid and let veggies stem for about 10 minutes. Raise lid and uncover veggies and toss them using a long spatula. If you want grill marks on some of the veggies take out a few of the squash slices and broccoli florets with tongs and place on a well oiled grill grate. Let them brown only for a minute or two, then return veggies to pan. Close lid on grill and cook for another 15- 20 minutes or until veggies are fork tender. Serve warm.
2 Cups Okra, stemmed and cut in half (about 20 pods of 3-4 inch okra)
1 Cup Gluten Free Cornmeal
1/4 Cup Milk (If you need an exchange use water or milk substitute)
1 ½ Teaspoons Salt
Enough oil to deep fry fritters.
Wash, stem and cut okra in half. Pour in food processor with the cutter blade inserted. Pulse 4-5 times until okra is chopped but not pureed. Add cornmeal, eggs, milk and salt. Blend just until mixed into dough. Heat oil on high until hot enough to fry. Reduce heat to medium, then drop fritter dough into hot oil and fry until golden brown. ( about 2-3 minutes) Be sure to turn each fritter when brown on bottom side. Also make sure fritter patty is only about 1/2 inch thick. The fritters will not cook well in the center if they are too thick. When done remove from oil and drain to paper towels. Enjoy
Variations: Add garlic powder, or chopped onions for a different taste.
Okra fritters are also great for dipping!
Rosemary Dill Cucumber Salad
5 Cups washed peeled and sliced Cucumbers ( about 5-6 Large Cucumbers)
1/8 Cup of Milk
1/2 Cup of Gluten Free Mayonnaise ( I use Hellmann’s original)
1/4 Cup plain Greek Yogurt
2 Tablespoons Lemon Juice
1/2 Teaspoon Freshly Chopped Rosemary Leaves
1/2 Teaspoon Dried Dill Weed
1/2 Teaspoon Salt
1/8 Teaspoon ground Black Pepper
In large mixing bowl (or serving bowl) add all ingredients for dressing and whisk together. Add peeled and sliced cucumbers and fold together. Refrigerate for at least 30 minutes before serving. You can also mix the dressing and refrigerate the night before and it tastes even better. Enjoy!!