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!

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.

Snikiddy Original Flavor Baked Fries

Made with cornmeal, potato flakes, sunflower oil and a variety of other ingredients I have heard of and can pronounce without the help of wikipedia, these unassuming pleasantly packaged "fries" are quite possibly the best snack I have purchased since my celiac diagnosis.

As a child I loved potato sticks, these are better. As a teen I liked potato chips, these are better. In fact I think Snikiddy Baked  Fries are the best of both worlds.  My family and I have sampled the original flavor and the ketchup flavor. We preferred the original flavor with its unexpected burst of flavor and crisp texture over the ketchup variety. The ketchup fries are without a doubt appropriately named. I am sure they will be overwhelming popular with folks who really love ketchup. I am anxious to try the cheddar cheese and Parmesan garlic flavors.

I purchased the large 20oz. bag simply from the packaging alone. I had not tried them nor had anyone told me about these fries. On a return trip to Wegmans, where I bought them I told the manager of the Nature's Market section how delicious they were. She said they were being purchased at a rapid pace. I am not surprised.

To Snikiddy and other companies who are meeting and surpassing the expectations of consumers like myself, I say thank you.  I encourage all Gluten Free and You readers to check out http://snikiddy.com/  for more information.

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.