Clams Casino

This post is dedicated to my aunt Janice and uncle Tommy. Janice taught me so much about being a hostess and a home chef. To me, a home chef creates classy meals whether it's simple meat loaf and mashed or a five course meal. Janice oozed style and grace all while having a great time. In a nutshell she knew how to throw a party for 50 or 2, and she put the same effort into both. If you were lucky enough to be at Janice and Tommy's for a party you knew you were about to experience something very special. Cheers to my favorite aunt and uncle! I love you!

 Recipe tip: I save bread throughout the year, put it in the food processor and store the crumbs in the freezer until I need them for recipes like this. I usually don't even need to thaw them although I think you could. Some of my favorite crumbs come from bread I make in the bread maker using Pamela's Bread Mix. This recipe can easily be doubled.

Clams Casino
6 1/2 oz can minced clams
1/4 stick butter
1/2 cup dried bread crumbs (see recipe tip)
4 slices crisply cooked bacon, crumbled
1/4 cup minced onion
1 Tbs parsley flakes, crumbled
1 Tbs Parmesan cheese
1/2 Tbs Old Bay
1/2 Tbs lemon juice
1 tsp oregano
1/4 tsp garlic powder
Paprika, sprinkle

1. Drain clams, reserve liquid.
2. Melt butter and add to clams. 
3. Add all other ingredients and mix. 
4. Add clam juice until all is moist. You may not need all of it. 
5. If you have clean clam shells fill them each with the mixture and top with more Parmesan cheese and a sprinkle of Paprika. If you do not have clam shells spay a mini cupcake pan with cooking spray, place a small amount of clam mixture in the palm of your hand, shape into a ball and place into the cupcake pan and bake as usual.
6. Bake in a pre-heated 400 degree oven until hot about 15-20 minutes.
Enjoy!

Coming Home

New Year's Eve is my favorite day of the year. For me, it is the quintessential holiday. The main focus is to have a good time with those you love. It just doesn't get much better! Speaking of things you love, I love blogging, but have not made one post until today since September. This is in part to taking a job I was offered through my Church. Being a wife and mother has been the most wonderful and fulfilling experience of my life. Since beginning working for my Diocese I now have added an experience that feels like I am coming home every time I step into my office.

I certainly wish I had been able to post along side working and keeping up with my domestic affairs, but alas I could not. Moving forward I do hope to maintain this hobby as well as juggle other duties successfully. My goal is and always has been to blog recipes and current events pertaining to living gluten free. My desire is to have a place my children can go and look up all of the recipes they grew up with. Recipes collected from talented chefs from around the world and even a few from yours truly. While this collection develops I earnestly hope that readers of this blog find something to enhance their lifestyle whether you must eat gluten free or not.

Peace and Happiness in the New Year and Always!  Happy 2012!!!

Quick Cuke Canapes: Gluten Free Naturally

There is just something really special to me about preparing something elegant yet SUPER easy that is created from naturally gluten free ingredients. These canapes fit that description. Perfect for your New Years's Eve celebration or anytime. Enjoy!

2 medium cucumbers (I use seedless English cukes)
1 (3oz.) pkg. cream cheese , softened
2 Tbs finely chopped fresh parsley
2 Tbs finely chopped chives
1 Tbs sour cream or mayonaisse
1 tsp prepared horseradish
1/2 tsp lemon juice
1/2 cup finely chopped cooked shrimp

Makes 36 canapes
Original source unknown

1. Draw tines of fork lengthwise through cucumber peel to score; cut into 1/4 inch thick slices. Place on paper towels to drain.
2. In a small bowl, combine sour cream, horseradish, and lemon juice; beat until smooth. Stir in shrimp.
3. Spread or pipe 1 tsp mixture onto each cucumber slice. Garnish as desired.
4. Serve immediately or refrigerate up to 2 hours.