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!

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.

Steamed Shrimp

The following recipe was taken straight off the can of Old Bay Seasoning, one of my favorites in the kitchen!

Recipe Tips:  Shrimp are delicious alone or accompanied by a small bowl of melted butter for dipping. Although white vinegar is fine, my mother swears apple cider is best for this dish.

2 Tbsp. Old Bay Seasoning

1/2 cup vinegar

1/2 cup water

1 lb. shrimp in shells

In saucepan, combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover; steam until tender, about 3-5 minutes. Drain, remove shells.
Enjoy!

Corn Fritters

I love corn fritters!  Oddly, I never made them before my celiac diagnose 2 1/2 years ago. Having celiac disease certainly has been bittersweet. On one hand there are a lot of foods I can no longer eat, but as I said in a post last year, "I no longer eat, I taste!" What could be better than that? OK, back to the recipe. I originally found this little gem on All Recipes. It was offered by Joan Zaffery. She adds, "Nothing warms up a cool night like a plateful of old-time corn fritters!" Although I agree with Joan, I will add they are fantastic anytime of year.

Recipe tip:  To make these fritters gluten free I use Pamela's Baking and Pancake Mix in place of the sifted all-purpose flour. I also use thawed frozen corn I saved from the previous summer. YUM!

Corn Fritters 
3 cups oil for frying
1 cup Pamela's Baking and Pancake Mix
1 teaspoon baking powder
1/2 tsp salt
1/4 tsp white sugar
1 egg, slightly beaten
1/2 cup milk
 1 Tbs shortening, melted
 1 (12oz.) can whole kernel corn, drained

1. Heat oil in a heavy pot to 365 degrees.
2. In a medium bowl, combine Pamela's Baking Mix, baking powder, salt and sugar. Beat together egg, milk,  melted shortening and stir into baking mixture. Stir in the corn kernels.
 3. Drop fritter batter by the spoonfuls into the hot oil and fry until golden brown, flipping once if necessary. Drain on paper towels. Enjoy!

Yields approx 12 fritters.

I almost forgot, my husband loves these fritters served with jelly or jam. At first, I wasn't so sure, but trying the fritters dipped in a little homemade peach freezer jelly made me a believer. Thanks honey!

Spiced Meatballs

My aunt gave this recipe to me years and years ago and I dedicate this post to her. The only change I had to make to it was to use gluten free bread crumbs. Delicious doesn't even begin to cover it. There are many ingredients each vital to the magnificent results. These meatballs are a crowd pleaser but you might just want to keep a few for yourself for later. I make these meatballs primarily for special occasions including Christmas Eve, New Year's Eve, birthdays, Superbowl parties, etc...

Meatballs
1 lb. ground beef (ground chuck works well)
2 eggs well beaten
3/4 cup gluten free bread crumbs (I have used Pamela's bread machine bread and Schar premade crumbs)
2 tbsp. finely chopped onion
1/2 tsp. salt
1/2 tsp. prepared horseradish
1/4 tsp. pepper
1/8 tsp. hot sauce

Sauce
2-3 Tbsp. butter
1/2 cup ketchup
 1/2 cup chili sauce
1/3 cup firmly packed brown sugar
3 Tbsp. cider vinegar
2 Tbsp. finely chopped onion
1Tbsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. pepper
4 drops hot sauce

Garnish
chopped green onion (optional)

Combine first eight (Meatball) ingredients, mix well and shape into 1" balls. Saute meatballs in butter until browned, drain on paper towels, set aside.
 Combine Sauce ingredients in a large sauce pan; bring to a boil. Reduce heat and simmer 5 minutes. Add meatballs and simmer for an additional 10 minutes.  Garnish with chopped green onions.
Keep meatballs warm in a chaffing dish if you have one. I don't have one, but have never had any problem just putting them in a serving bowl. Enjoy!

Yields 36 meatballs.

Clam Dip

Imagine sinking a chip into that. MMMMmmm, good!

For this Father's Day and many other days throughout the year, we dip our favorite gluten free potato chips and assorted veggies in clam dip. I found this fantastic recipe on About.com

Recipe tips: I like to make a good size portion of this flavorful dip. To do this I increase the cream cheese to 8oz. and also use about a cup of mayonnaise. I use Hellman's Mayonnaise, Gluten Free is printed on the label! This dip has turned out best when I use an electric mixer to blend first 3 ingredients. To soften the cream cheese I put it in a microwave safe bowl and warm for 30 seconds.

Clam Dip
 
6-8oz. cream cheese
3/4 - 1 cup mayonnaise
1 clove garlic, minced
1 7oz. can minced clams, drained
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
dash cayenne pepper or hot pepper sauce
1 tsp Worcestershire sauce


Mix cream cheese, mayonnaise, and garlic until smooth. Add minced clams and carefully blend with remaining seasoning. Chill dip thoroughly. Serve with chips and veggies. Enjoy!