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.

Crock-pot Pork with Cabbage

Well, it's not corned beef but this is what my family will be having this Saint Patrick's Day. Juicy pork shoulder roast, red cabbage sweetened with a kiss of brown sugar and a side of mashed potatoes. It brings me such joy when I find a recipe that is already gluten free. Don't get me wrong I love tweaking recipes to make them gluten free. However, when I find a recipe that is gluten free to begin with it reminds me of the many, many foods that have always been and will always will be gluten free. Too Shakespearean, sorry!

Crock-pot Pork with Cabbage offered by Linda Larsen on About.com

4 cups red cabbage, shredded
1 onion, chopped
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
3lb. boneless pork shoulder roast

1. Combine cabbage, onion, brown sugar and vinegar in your crock-pot.
2. Season roast with salt and pepper and brown on all sides in a large skillet for approx. 5 minutes.
3. Place pork in crock-pot and cook on low for 7-8 hours until the pork heats to 160 degrees. Serves 6.

If you don't love this recipe I will be very surprised. I thank Linda Larsen for sharing this recipe on About.com since it has become a family favorite. Enjoy!

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.

Greens & Beans

 

I have been told by trusted doctors that dark leafy greens are very beneficial in one's diet. I am pleased to share what I have now deemed one of my new favorite vegetable side dishes which is so delicious it could be the main dish.  I served it on Christmas and will be serving it regularly in the new year! Delicious and nutritious, what a winning combination!

Greens & Beans
1 fresh bunch of Collard Greens, washed and stems removed
1 cup chopped onion
1 clove garlic, minced
2 (15oz. cans) Great Northern Beans
1 cup chicken stock
1 Tbsp olive oil
salt and pepper
water

1. Chop washed Collard Greens into desired size. Nothing fancy, they will be blanched and wilted. Place greens into a pot of salted boiling water for about 2 minutes. Once blanched, drain leaves in a collander and squeeze excess water out with the back of a large spoon. I use my dutch oven for blanching.
2. Heat olive oil in a large pan (I use a 10" frying pan). Add garlic and onion. On low heat, cook for 4 minutes.
3. Add greens, beans and chicken stock. Simmer uncovered for 15 minutes. Season with salt and pepper as desired. Enjoy!

My All Time Favorite Cookie

 












Chocolate chip cookies are my all time favorite cookie. I have found that Pamela's Chocolate Chip Cookies made with her Baking and Pancake Mix are simply the best.

Recipe tips: My secret is using white and semi sweet chocolate chips.  I also use about 2 tablespoons of dough per cookie, I like them large. It makes less per batch, but I always double the YUM by doubling the recipe! Walnuts are optional. I have never put them in, so if you do, let me know what you think .
The following recipe is from the back of the baking mix bag. SWEET!

1/2 cup butter
1/4 cup light brown sugar
1 1/2 cups Pamela's Baking and Pancake Mix
1 1/2 cups semi sweet chocolate chips  (I use 1 1/2 cups semi sweet chips and 1 1/2 cups white chips)
1/2 cup chopped walnut (optional)
1/4 cup white sugar
1 large egg
1 tsp vanilla

Yields approx. 20 cookies
Preheat oven to 350 degrees
Cream butter and sugar, add egg and vanilla, then beat together. Add Pamela's Mix, chocolate chips and nuts, then mix thoroughly. Place scoops of dough (1 TBSP scoop) onto a lightly greased cookie sheet. Bake for fifteen minutes or until edges start to brown.  Let cookies cool slightly and use a spatula to remove from cookie sheet.

Finally prepare to amazed by what I think is the best chocolate chip cookie on the planet.

Thanksgiving Dressing

Today, I am posting a recipe that I have never made. Whoa, that's a first! However, the recipe is from  the Gluten Free Girl and the Chef, so I trust that it will be delicious.

Recipe tips: The bread I will be using in my dressing is Pamela's Products Gluten Free Bread Mix prepared in my bread maker with 1 tbsp. of ground flax meal added to the mix.

I am cutting the dressing recipe in half and variations I am trying are using a sprinkle of dried thyme, a 1/2 tsp dried sage and sauteing a twig of rosemary instead and pulling it out before assembly.

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper

Saute the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.

Post Script: Written on Thanksgiving Day 2010
Readers, I just assembled the dressing I blogged yesterday. It looks and smells delicious. I halved the recipe because we are having a very intimate dinner today. Dressing is my favorite part of the Thanksgiving meal so I have very high hopes. I smeared a thin layer of butter on top to achieve an extra crispy topping. From my table to yours and from the bottom of my heart, Happy Thanksgiving to you and yours.

Roasted Pumpkin Seeds

Roasting pumpkin seeds has become apart of our jack-o-lantern making process. The following recipe is delicious, easy and quick. A winning combination! The recipe is presented by Rosemary on allrecipes.com  I hope you enjoy the third recipe in my tribute to Fall

The key which Rosemary nicely points out is that these seeds are roasted fresh. Many people soak the seeds and dry them overnight. Well, I am just not that patient. After carving, I want to enjoy some roasted seeds. This recipe allows you to do just that.

Recipe tip: I placed the seeds in a colander and picked out most of the pumpkin pulp, rinsed the seeds, and dried them gently with a paper towel before tossing them with the butter and salt. The results of this step proved successful. 

1 1/2 cups raw whole pumpkin seeds
2 tsp butter, melted
1 pinch salt

Preheat oven to 300 degrees. Toss seeds in a bowl with melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown, stir occasionally.

Black Bottom Cupcakes

If I had to choose only one word to describe the following recipe, it would be, AMAZING! This is the second recipe in my tribute to Fall. These richly decadent cupcakes clinch the top spot for me as the number one Halloween treat. Why, you might ask? Well check out this photo, I see a ghost, do you? The taste, texture and presentation can't be beat, enjoy.

The  Gluten Free Mommy shares a wonderful story in her blog post presenting this recipe and many others.

Recipe tip: When making most cupcakes I prefer to spray the tins with cooking spray rather than using muffin papers. I really like how they release from the tins.

BLACK BOTTOM CUPCAKES
1/2 cup of sorghum flour
1/2 cup of tapioca flour
1/2 cup of rice flour
1 cup of granulated sugar
1 tsp. of baking soda
3/4 tsp. xanthan gum
1/4 cup cocoa
1/2 tsp. salt
1 cup water
1 Tbsp. apple cider vinegar
1 tsp. vanilla
1/3 cup oil
Topping:
1 8 oz. pkg. cream cheese
1 egg, beaten
1/3 cup sugar
1/8 tsp. salt
1 12 oz. pkg. semi-sweet chocolate chips
Directions:
In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well. Stir in chocolate chips. Set aside. Sift together all of the dry ingredients. Add water, vanilla, oil, vinegar, and mix well. Line cupcake tins with muffin liners and fill about 1/3 full with chocolate batter. Top each with a spoonful of the cream cheese mixture. Bake at 350 degrees for 20-25 minutes. Do not overbake!
Update: These freeze really well!

Essential Coleslaw, Chopped

I love the seasons!  All four of them.  I welcome summer, because my boys are out of school and it just seems my family spends more time together, whether it be boating on the lake, visiting friends, or heading "down the ocean".   Ahhhh summers in Ocean City, Maryland. Such great memories I have from childhood.

All this reminiscing and I have lost track of the task at hand. Well, over the weekend I was experimenting and it turns out that I prefer chopping my own cabbage as opposed to shredding it in the food processor or buying it in the bag. So the following is an amended recipe to Essential Coleslaw. The dressing stayed the same with one exception, adding a dash of celery seed. This recipe also omits the carrots, but please add them if you desire.

 Essential Coleslaw, Chopped 
1 cup mayonnaise 
1/2 cup sugar
1 Tbsp white horseradish
1 Tbsp white vinegar
1 lb. cabbage, chopped
A dash or two of celery seed


Purchase one green cabbage head and one purple cabbage head. Slice each head in half, discard outer layer of leaves and core.  Save halves in airtight containers for other recipes or more coleslaw. Lay head halves flat on cutting board and slice lengthwise into thin strips. Next cut horizontally into smaller bite size pieces.  In a large mixing bowl combine and mix well the first four ingredients.  Add chopped cabbage and a dash or two of celery seed;  mix until blended.  If you have time, allow dish to cool in the refrigerator and serve once chilled. Enjoy! 

Hooray for Fathers!

Happy Father's Day to my husband and to all fathers! This year's menu for us is probably not too different than in years past. We love beef! I was going to try something a little different this year, perhaps some pulled pork. However, my husband came home yesterday from our favorite deli, with a 2 1/2 lb sirloin. To quote the Cattleman's Beef Board and Cattleman's Beef Association, "Beef, It's What's For Dinner".  Maybe we'll have pulled pork next year, or better yet, the Fourth of July! That's a lot sooner!

This year my children and I will prepare for my husband, deviled eggs, clam dip, (recipe can be found under Dips) small red creamer potatoes with onions and bacon, Essential Coleslaw (recipe found under Salads), and yet to be decided because it largely depends on what is fresh at our local Mennonite market, a vegetable. We will also be preparing a carrot cake using Pamela's Products Baking and Pancake Mix. (recipe found under Desserts) I did not include the sirloin because my husband loves to grill and he has a plan for the sirloin. I do know it will be medium rare.

Due to geographical challenges, I am not able to spend this Father's Day with my father. Happy Father's Day Dad, I love you!

I hope you enjoy photos of the Clam Dip, Essential Coleslaw and Deviled Eggs

Starch Substitution

 Oh no, I am out of potato starch. Has this happened to you?

 I was looking online for a starch substitution chart. I found a good one at http://www.foodsubs.com/ThickenStarch.html I will be posting this link at the bottom of the blogspot under Informational Links, which is the place I go to for quick info, and I hope you do too. Meanwhile I hope cornstarch works for my recipe. Fingers crossed!

Readers I hope you a have wonderful Memorial Day. I hope you get to spend this weekend with family and friends. More posts to come, but for now I am going to relax, have fun, and enjoy the FREEDOM that men and women much braver than I have afforded me. God Bless America!

American Classic Potato Salad

Right off the back of a Kraft Mayo jar;  I found what has become a family favorite.  This salad speaks for itself...simply delicious!

Recipe tip: Hellmann's Real Mayonnaise states Gluten Free on their label!  And for a really patriotic presentation, sprinkle a little bit of blue cheese on top.

American Classic Potato Salad
6 cups quartered, unpeeled small red potatoes
3/4 cup mayonnaise
1 Tbsp dijon mustard
8 slices bacon, crisply cooked and crumbled
1/4 cup chives


Add potatoes to boiling water; cook 15 minutes until tender. Drain. Mix mayonnaise and mustard in a large bowl. Add potatoes, bacon,and chives; mix lightly. Refrigerate until cooled completely. Enjoy!

Essential Coleslaw

I refer to this as essential because once you have this recipe, there is no need to look any further.  It receives rave reviews and recipe requests every time. This coleslaw is great any time of year. I have had it in the heat of summer and ice fishing in the dead of winter. Where and when will you have it?

Recipe tip:  A 1 lb. bag of shredded cabbage and carrots works fine, but I suggest shredding small batches of fresh cabbage and carrot a little at a time in your food processor. Simply core the cabbage. Discard core and chop the rest into pieces that won't overwhelm your processor. Pulse hunks in your processor until they reach desired size.
Essential Coleslaw  
1 cup mayonaisse 
1/2 cup sugar
1 Tbsp white horseradish
1 Tbsp white vinegar
1 lb. shredded cabbage
2 carrots, washed, peeled and shredded

In a large mixing bowl combine and mix well the first four ingredients.  Add shredded cabbage and carrots and mix until blended. For best results refrigerate at least two hours. Leftovers are great too. Enjoy!

Mother's Day Menu continued

So when last we met I was discussing a Mother's Day menu. Today I brought some photos and some recipes to share. The salad is so easy and delicious you will want to have these items on hand regularly.
This recipe is brought to you by Gluten Free and You.

Baby Field Greens Tossed with Portobello Mushrooms

1 -2 package(s) baby portobellos, washed and dried

3-4 Tablespoons basting oil with herbs

1-2 handfuls of field greens per person

Newman's Own  Light Balsamic

salt and pepper
shredded parmesan (optional)

Recipe Tip: I used field greens in this recipe, but please use whatever you like. Baby spinach is also delicious.

Preheat oven to 450 degrees. Slice mushrooms into desired size. Coat mushrooms with basting oil in a large bowl.  Place mushrooms on a baking sheet, salt and pepper mushrooms and roast for 12-15 minutes. While mushrooms are roasting wash and dry your greens. Once mushrooms are finished toss mushrooms and field greens together. Drizzle Newman's Own Light Balsamic to taste. Sprinkle parmesan if desired. Salad may be served warm or room temperature. Enjoy.

Steamed Shrimp

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

http://www.oldbay.com/

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.

The steak pictured is NY Strip, one of my favorites. If you are interested in a fantastic cheesecake for dessert, please see April's blog comments. You will find a superb cheesecake recipe.

Perhaps the most important thing to remember about Mother's Day is how very special mothers are and to be thankful for all of them.  I love you mom!

.

Mother's Day is May 9, 2010

Just a quick reminder that Mother's Day is less than a week away. If you are lucky enough to be with your mother on her special day consider making her a delicious sit down dinner. While you prepare her feast, have her put her feet up and encourage her to read her favorite magazine or blog!

A gift from the heart doesn't have to be purchased from a store, it can be made with love.

What are mom's favorite things to eat? Try to incorporate one or two of them into the meal.

Menu ideas:
Water with a slice of lemon or iced coffee
Carrot and cucumber sticks
Shrimp canapes

Baby field greens tossed with portobello mushrooms

NY strip prepared to her liking
Steamed shrimp

Coffee
Tea

Fruit salad
Cheesecake
Chocolate cake with a dusting of powered sugar