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!

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.

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.

Tuna Topped Corn Thins

This little gem of a recipe is a Gluten Free and You original and can be made in less than 15 minutes. Although I think this recipe cries out to be served at a brunch; I have whipped it up in a jiffy and served it to my family on a Tuesday night before running out to karate.

Tuna Topped Corn Thins

Recipe tips: The corn thins I use are called Corn Thins by Real Foods. http://www.cornthins.com/ Although I don't always have it on hand, freshly shredded Parmesan adds the best flavor to this recipe.  Recipe can easily be doubled.

2 cans tuna packed in water, drained
2 1/2 Tbsp. mayonnaise
2 Tbsp pine nuts, roasted
2 Tbsp dried cranberries
2 tsp herbed basting oil
Parmesan cheese, shredded
Corn thins, two per serving

Place pine nuts on a pan in the toaster oven, toast for approximately 2 minutes.  Watch them carefully; do not allow them to burn.  In a medium sized mixing bowl, break up tuna gently with a fork and stir in mayonnaise.  Add toasted pine nuts, dried cranberries and herbed basting oil, stir to combine.  Divide the tuna mixture evenly among the corn thins. Top with shredded Parmesan. Serves 2-4 people.  Enjoy!

This recipe submitted to The Gluten Free Homemaker's Monthly Challenge on June 15, 2011.