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.

More Salmon Patties, Please!

"More Salmon patties, please",  is the phrase you will hear when you have served this delicious meal. I use two cans of Salmon when I make this dish because if you have leftovers they don't hang around for long.

 Recipe tip: I have used McCormick Salmon Grill Mates for the seasoning, but lately cannot find this product. I recently saw a product called Chef Paul Prudhomme's Magic Salmon Seasoning which may be just as good, but I have not yet verified it as gluten free. For your safety verify all ingredients as gluten free when following a strict gluten free diet.

Salmon Patties
2 (14.75oz.) cans Salmon, cartilage removed
1 cup Hellman's Mayonnaise
1 Tbsp. Salmon seasoning 
1 Tbsp. Leah & Perrins Worcestershire Sauce (Gluten Free on the label, YAY!)
1 cup bread crumbs (I process unused portions of Pamela's Bread, I make in my bread machine)
2 Tbsp. Canola Oil

1. Flake Salmon with a fork or fingers in a large bowl.
2. Combine remaining ingredients with Salmon.
3. Shape into patties on a plate, cover with plastic wrap and  place in refrigerator for a minimum of two hours or overnight. This minimizes breakage when frying.
4. Heat oil in pan to med-high heat. Fry patties for 5-7 minutes until lightly browned gently flipping halfway through cooking time.
5. Drain on paper towels. Serve.
Enjoy!

Makes a lot depending on how large your patties are. Experiment, have fun!

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!

Jack Mackerel Cakes

I dedicate this post to my oldest son. If it were not for him I would have never discovered how much I love this dish. He is an avid fisherman and is quite knowledgeable about fish, their habitats, fishing and now recipes. This recipe originally began as Salmon Cakes, but thanks to him is now made even more reasonably priced with the use of Jack Mackerel. I will post a similar salmon recipe at a later time.

Recipe tip: I love McCormick's Salmon Spice, but I will often change what I use either because I cannot get the Salmon Spice or simply because I like to experiment with flavors and spices. I have also used McCormick Garlic and Onion. Today I am using Old Bay Garlic and Herb Seasoning.

Jack Mackerel Cakes
1 15oz. can jack mackerel, drained and spinal column removed
1 egg
1tsp. McCormick Salmon Spice (see recipe tip for substitution)
1 cup stone ground cornmeal
1/4 cup Hellman's mayonnaise (gluten free is written on the label, yay!)
canola oil for frying

1. Place mackerel in a bowl, break large pieces apart so that it combines well with the other ingredients.
2. Place egg, spice, cornmeal and mayonnaise in the bowl with the mackerel, stir thoroughly to combine.
3. Take a heaping tablespoon of mixture and shape into cakes. Place on a plate and cover with plastic wrap.
4. Refrigerate for at least 2 hours; even overnight. This step is very important so the cakes do not fall apart.
5. Heat enough oil in a pan to fry the cakes. Gently place a few cakes in the pan at a time. Fry until golden brown, turn and fry the opposite side in the same way.  Place on a plate with paper toweling. Serve and ENJOY!

Makes 12-15 cakes

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!