Tapatio vs Tabasco Sauce

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Which One is Your Favorite?
I’m feeling a little spicy today but the flavor of my spice is running pretty specific.   I crave a lighter heat that makes your mouth hot but doesn’t warm your body.  I’ve got a chicken defrosting and I’m planning on making a chicken, hominy soup that has a modest amount of heat to it.  There’s only one problem with my dinner plans, it’s 93 degrees outside today and I’m sunburned from yesterday.  While most people would opt for something cool like watermelon salsa or a cold cut sammy I reach for jalapenos.

What’s all that got to do with Tapatio or Tabasco Sauce?  Well, while I was coming up with my chicken, hominy soup recipe I vaguely remembered a trip to the midwest once where I ate in a diner that had an assortment of condiments in the middle of the table.  That in of itself  is not out of the ordinary.  Most diners have small trays of condiments on them.  What I do remember about it being strange to me was that in place of Tapatio sauce there was a jar of Tabasco sauce.  That in turn, reminded me that growing up I was more accustomed to seeing Tapatio than Tabasco Sauce.   When I was 10
we moved to California where I learned about authentic Mexican food and that Taco Bell was not it! lol  I also learned the difference between the flavors of Tapatio sauce and Tabasco sauce.

As you can see, tonight’s chicken & hominy soup has stirred the pot.  I’m in a pickle, as they say, I have no idea if Tapatio sauce is second nature to me only because I have spent the majority of the years of my life in a place where it is as common in the white man’s refrigerator as ketchup or if I had moved to a different part of the world if I would even eat hot sauce of any kind.

So, help me put this issue to rest.  Vote for which one of these hot sauces you would be most likely to have in your fridge if I looked right now.  Do you have Tapatio or Tabasco sauce?  Which will it be?

Apple Salsa Recipe

apple salsaRecipe: Apple Salsa

Summary: A light summer salsa made with  fresh and healthy ingredients

Ingredients

  • 6 Fuji Apples peeled and finely diced
  • 1 cup finely diced green apples
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced green bell pepper
  • 1/2 cup finely diced purple onion
  • 3 finely diced jalapeños
  • 1 handful chopped cilantro
  • 1/4 cup Clearly Canadian Loganberry seltzer
  • 3 tablespoons peach juice
  • 1 tablespoon apple juice
  • apple juice for soaking

Instructions

  1. Pour enough apple juice into a bowl to cover chopped apples. Roughly 2 cups. Add 1 cup of water to apple juice.
  2. Chop up your apples. Be sure to chop them under cold running water. This helps keep the apples from browning while you are chopping.
  3. Soak chopped apples in apple juice/water mixture while you continue to chop the remainder of the ingrediants.
  4. Once all the ingredients are chopped remove apples from juice/water mixture and add to the remaining ingredients.
  5. mix all the ingredients together and chill for at least one hour.
  6. Serve with tortilla chips.

Quick notes

Add more or less cilantro according to taste.

Add a pinch of garlic salt for additional flavor.

Variations

Substitute fruit and vegetables for fruit and vegetables of your choice.

Preparation time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat, Gluten free, Raw

Number of servings (yield): 12

Culinary tradition: USA (General)

My rating 4 stars:  ★★★★☆ 1 review(s)

X is for Xanthum Gum

xanthumXanthum Gum is a binding agent.  In gluten-full food there isn’t much need for xanthum gum because the gluten acts as the binding agent.

Xanthum gum is made from corn so people with corn allergies and gluten sensitivities have a much harder time finding foods that won’t make them sick.

In breads, cakes and doughs gluten provides not only binding but it gives the finished product that moist, chewy elasticy consistency that we all love.  For those living a gluten-free life xanthum gum does just that.

I’ve never actually cooked with xanthum gum because the stuff is extremely expensive but I’ve been curious about it and I do plan to eventually give it a try.

Have you used Xanthum Gum in any of your recipes?  Please share your tips and tricks so that I don’t end up with a nasty mess when I finally do get around to trying it.

 

T is for Torani Sugar Free Irish Cream Syrup

toraniToday’s T post is quick and dirty…T is for Torani sugar Free Irish Cream Syrup.  Put it over ice cream, dump it in your coffee or add it to sponge cake.  It’s delicious and it’s sugar free.  Here’s some nutritional information and what else you can do with Torani Sugar Free Irish Cream Syrup.

1 serving is about 0 calories. (Yay!)

There’s zero sugar and 0 carbs.

In a bottle there’s 25 servings according to the label but I’ve gotten way more than that out of it.  It just depends on how you use it.

A few things you can do with Torani Irish Cream Syrup:

1. spread lady fingers in a shallow baking dish, pour Irish Cream Syrup over the top and let soak in.   Top with cool whip and chocolate shavings. Yum!

2.   Add to Vanilla pudding and serve with crushed Oreos.

3.  Add to confectioner’s sugar to make an Irish Cream glaze for cinnamon rolls and bundt cakes.  I’m hungry, how about you?

4.  Add to seltzer water and top with whipped cream for a fantastic soda.

What’s your favorite Irish Cream Syrup recipe?

Pico De Gallo and Pita Chips

pico de galloRecipe: Pico De Gallo and Pita Chips

Summary: Pico De Gallo is similar to Salsa except that it is much chunkier and made of a variety of fresh uncooked vegetables and sometimes includes fresh fruits.

Ingredients

  1. 2 tomatoes chopped
  2. 1/4 cup finely chopped white onions
  3. 1/4 cup finely chopped purple onions
  4. 1 handful of cilantro
  5. 1/2 red bell pepper finely chopped
  6. 1/2 green bell pepper finely chopped
  7. 1/2 yellow bell pepper finely chopped
  8. 1/2 orange bell pepper finely chopped
  9. 1/4 of a large cucumber finely chopped
  10. 2 jalapeños minced
  11. 1 /2 cup finely chopped pineapple
  12. 6 cloves of garlic, minced
  13. 1 tbsp salt
  14. 1 tsp pepper
  15. 1 tsp crushed red pepper flake
  16. 1 lime

Instructions

  1. Mix all the fruit and vegetables together in a bowl.
  2. Squeeze the lime into the fruit/vegetable mix.
  3. Add salt, pepper, garlic and red pepper flakes.
  4. Refrigerate for 1 hour.
  5. Serve with multi-grain pita chips.

Quick Notes

For spicy pico de gallo keep the seeds with the minced jalapeños. For less heat do away with seeds of the jalapeños before chopping them.

Cooking time (duration): 30

Diet type: Vegetarian

Diet (other): Gluten free

Number of servings (yield): 12

Meal type: snack

Culinary tradition: Mexican

My rating: 5 stars:  ★★★★★ 1 review(s)

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Kale and Bacon Recipe

kaleKale is a bit strange but it is really really good. It’s a tad bit bitter and reminds me of spinach.    Kale is loaded with nutrients and vitamins including vitamin B, iron, vitamin C and an astonishing 192% of your vitamin A needs.  One of the ways I like to add some zip to my Kale is by adding bacon.  You know the saying, “everything tastes better with bacon,” and it’s true.  Would I lie to you?  Check out my Kale and Bacon recipe. Yum!

Recipe: Kale and Bacon Stirred up Mish-Mash

Summary: One very healthy and tasty way to prepare Kale.

Ingredients

  1. 2 bunches of Kale chopped
  2. 1 pound bacon
  3. 2 cups chicken stock
  4. 3 cloves garlic, minced or finely chopped
  5. 1/2 white onion minced
  6. salt
  7. pepper
  8. 1/2 tsp lemon pepper
  9. 1/2 lime
  10. olive oil

Instructions

  1. Heat roughly 2 tablespoons of olive oil in a pan. (I don’t usually measure this. I eyeball it so just be sure not to use too much as this is only for sauteeing purposes.)
  2. Once the oil begins to ripple or put off steam add onion and cook on low heat until they start to sweat down. You can tell they’ve sauteed long enough when they turn translucent.
  3. Add garlic to onions and sautee for about 5 minutes.
  4. Set garlic and onions aside in a bowl.
  5. Fry bacon.
  6. Pour off bacon grease but leave about a tablespoon or so of the grease.
  7. Set the bacon aside.
  8. Add the kale to the bacon grease and sautee for 3-4 minutes.
  9. Add chicken stock and simmer until stock has been absorbed.
  10. Loosely squeeze lime into kale. Don’t try to squeeze the lime dry, just give it one good squeeze.
  11. Add sauteed onions and garlic.
  12. Add salt and pepper to taste
  13. add lemon pepper
  14. Pour kale into a bowl, crumble bacon and add to kale.
  15. toss loosely and serve.

Quick Notes

Don’t get heavy handed with the lemon pepper. I use 2 bunches of Kale to feed my family because like cabbage and spinach, it shrinks way down.

Cooking time (duration): 30

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)

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Fast Foods – Quick Corn Fritter Recipe

fritterMy corn fritters are serious business.  They are full of flavor and pack a punch with lots of crunch on the outside and moist, fluffy cornbread on the inside.  They’re a little bit spicy with a sweetness that is so faint it almost reminds you of sweet cornbread but not quite…just a hint.

The first time I made them they were eaten right out of the pan.  Literally.  I’d take one out and place it on the cooling rack and it would get snatched up.  I yelled at everyone to leave me a few to take pictures of for my blog but all I got back was a lot of crunching and mumbling.  I consider myself lucky that I walked away from the stove having eaten at least one fritter and no one tried to gnaw my fingers off.

These golden brown beauties go wonderfully with tri-tip, chicken or pork chops.  You can serve them with chickpeas and a salad or as a snack topped with sour cream.  Either way, you’re sure to love the gluten-free little buggers!

Recipe: Jalepeno Cheddar Corn Fritter

Summary: Spicy, crunchy, cheesy, flavorful, jalepeno cheddar corn fritter recipe.

Ingredients

  1. 2 cups white self-rising corn meal
  2. 2 minced jalepeno peppers
  3. 1 cup sharp cheddar cheese
  4. 1/4 cup finely chopped green onions
  5. 1/4 cup minced cilantro
  6. 1 beaten egg
  7. milk to make batter with
  8. cooking oil or lard

Instructions

  1. mix together cornmeal, jalapenos, cheese, green onions and cilantro.
  2. add beaten egg.
  3. pour in milk until mixture turns into something that resembles an extra thick batter. Too thick to pour like pancakes but too thin to be considered a dough.
  4. Let sit in refridgerator for one hour.
  5. Heat about half an inch of oil in the bottom of a skillet.
  6. Spoon dollops of batter/slash/dough into skillet and fry until golden brown on both sides.
  7. Cool on cooling rack to keep fritters crunchy.

Cooking time (duration): 10

Diet (other): Gluten free

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)

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C is for Cuties Mandarins

cutiesI don’t like oranges but I love Cuties!  So, not only are they the topic of  “C” for the A-Z Blogging Challenge, they are also my Snack of the Day tip.  I take them to work and eat them on my break.  I eat 4 of them at night before I go to bed. I could sit and snack on Cuties all day long.  They’re quite addicting.

They don’t taste  like an orange at all and one of my friends thought they might be some sort of tangerine hybrid.  Intrestingly enough the Cuties website said they are actually a cross between two types of Mandarins.

Cuties are a little sweeter than a normal orange and they’re seedless.  The skin is softer and easier to peel than an orange.  Which is one of the reasons I like them.  I hate peeling oranges.

The only drawback to cuties is that they don’t seem to be as juicy as I would like.  Still I”m not complaining, Cuties rock!

No Cuties were harmed in the making of this post.  This post is part of the A-Z Blogging Challenge.

Snikiddy Do Dah Day Indeed!

These are my new favorite snacks of the day!  They are so light and tasty I can’t even tell you.  Well, I can really, here goes.

Snikiddy fries are freakin’ awesome!  They are incredibly buttery tasting.  I didn’t expect to find that at all. I thought they’d taste like a plain potato chip at the very least.  Oh I was so wrong.  These buttery taters melt in your mouth.

The biggest surprise about Snikiddy fries is that they have one hell of a crunch factor.  I’m talking jaw snapping, satisfying crunch.  It’s potatoe power baby!  Just a half a second before they can melt in your mouth they’re all finger-licking crunch magic.

Even their nutritional information is good.

Although they can’t put gluten free on the label because their factory uses wheat and soy in other products, they are wheat free, vegetarian, nut free and cholesterol free.  Snikiddy Fries have only 130 calories per serving and the serving size is a 1/4th of the bag.  And – drumroll please – there’s only 1g of sugar per serving.  Can’t beat that with a stick!

Some cool things about Snikiddy

They have a website.  Doesn’t everyone?  www.snikiddy.com and they’ve got a facebook page http://www.facebook.com/Snikiddy?sk=wall where you can find some good coupons.

If you’re a parent of a kid who’s going to be having an end of the year party at school, Snikiddy is co-hosting a party giveaway with Honest Tea, Honest Kids Products.

My favorite ways to eat Snikiddy Fries

I like Snikiddy fries the ordinary way, straight out of the bag, sitting on the plate next to a big, fat, juicy, bacon cheeseburger.

I also make a dip for my Snikiddy fries by whipping cream cheese with chives and garlic.

Bbq sauce with Snikiddy fries rocks my boat!

I like to make a bologna sandwich with Udi’s gluten free multigrain bread, miracle whip, bologna and snikiddy fries.  Try it before you start making gagging noises at me.

Anywho, I love these things.   So if you’re looking for a healthy snack that satisfies, serves two purposes – snack and dinner – and is just plain addicting look for Snikiddy Fries in the grocery store.

Spicy Bok Choy Salsa

salsaRecipe: Spicy Bok Choy Salsa

Summary: Quick and easy spicy salsa made with bok choy

Ingredients

  • 3 stalks baby bok choy
  • 1/2 chopped purple cabbage
  • 1 carrot
  • 1/4 cup chopped cilantro
  • 1/2 cup homemade salsa
  • 10 slices of pickled jalapeños
  • 1 small diced tomato
  • 1 lime

Instructions

  1. Cut bottoms off of baby bok choy
  2. cut leaves off of bok choy stalks
  3. Using a food processor mince bok choy stalks and peel and mince carrot and mince pickled jalapeños but do not mince together.
  4. In a bowl add minced bok choy, carrot, purple cabbage, cilantro, tomato, jalapeños and salsa.
  5. Squeeze the juice of half of the lime into salsa.
  6. Toss ingredients together.
  7. Serve with pita chips or corn tortilla chips

Quick Notes

Pickled jalapeños are olive green and are typically labeled as jalapeño nacho slices.

If you like the green leafy part of bok choy you can chop it up with the cilantro and add to the salsa.

The amount of cilantro and lime you add to the recipe is entirely dependant on how much cilantro and lime you like. I like a lot so I use an entire lime and about 3/4 of a bunch of cilantro.

Variations

Instead of bok choy you can use a package of cole slaw mix or mince up a fresh head of cabbage.

If you don’t want to make homemade salsa the next best thing is to buy Hernandez salsa in the can.  You’ll need to look for the mexican food aisle in your grocery store as this is an authentic style of salsa and is not the same thing as Pace Picante sauce.  In a pinch Pace Picante sauce will work but really that’s just ketchup with chunks.

Cooking time (duration): 10

Diet type: Vegetarian

Diet (other): Gluten free, sugar free

Number of servings (yield): 8

Meal type: snack

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)

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Honey Mango Chipotle Pork Chops

pork chps
click to enlarge

Recipe: Honey Mango Chipotle Pork Chops

Summary: Sweet, spicy and tangy glazed pork chops. Great grilled or oven baked.

Ingredients

  • 1/2 cup Nature’s Hollow Bbq Sauce
  • 1/4 Cup Honey
  • 1 – 2 Chipotle Peppers in Adobo Sauce (canned)
  • 2 Tbsp Adobo Sauce from the can
  • 2 Tsp Lime juice
  • 1/4 cup Chopped cilantro
  • 1 Mango
  • 8 Thin cut pork chops on the bone

Instructions

  1. Peel the mango and chop it into large pieces
  2. Puree the mango in th food processor or blender
  3. Chop chipotle pepper until well mined
  4. In a small pot add bbq sauce, honey, lime juice and adobo sauce
  5. cook sauce long enough to bring to a low boil
  6. Add chipotle pepper and cilantro
  7. Remove the sauce from the heat and allow to cool completely
  8. Add pureed mango to the sauce
  9. Grill or bake pork chops unti almost completely done.
  10. 5 minutes before pork chops are done use a pastry brush or spoon to spread glaze over pork chops.
  11. Continue to grill or bake until glaze is hot.
  12. Serve with fresh green beans, mashed potatoes and a salad.

Quick Notes

Be sure to apply glaze only towards the end of the cooking process or it will burn. This glaze does not hold up to long cooking times as it does not caramelize well.

Variations

This recipe is not spicy. The chipotle gives it just enough kick to be a nice heat in your mouth but it is far from hot. If you prefer to have more heat then simply add more chipotle.
If you don’t have lime juice you can substitute orange juice or lemon juice.
Regular bbq sauce works just as well as gluten free, sugar free bbq sauce.

Cooking time (duration): 30

Diet type: Meat Eaters

Diet Restrictions: Gluten free , Sugar Free

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)

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Gluten Free Garlic and Rosemary Bagel Crisp Recipe

bagel crispRecipe: Gluten Free Garlic and Rosemary Bagel Crisps

Summary: I have yet to find any real good gluten free bagel crisps so I decided to make my own. Thanks to Udi’s plain bagels these babies are possible. They are delicious chopped into bite size pieces and thrown into Gluten Free snack mix or topped with cream cheese. No matter how you eat them, you’re sure to love them!

Ingredients

Instructions

  1. In a food processor or blender do a quick chop of the garlic cloves, sea salt and Rosemary.
  2. Add olive oil and purree.
  3. Slice Udi’s gluten free bagel into very thin slices with a serrated knife. 1 bagel should yield 10 slices.
  4. Spread slices on a baking sheet.
  5. Brush both sides of bagel slices with the garlic rosemary mixture.
  6. Sprinkle tops with parmesan cheese.
  7. Bake in a 350 degree oven for 18 minutes.

Quick Notes

bagel crisps
This is what happens when you take them out of the oven...they start disappearing before you can snap a photo of them in all their deliciousness! This is what's left of 1 Udi's plain gluten free bagel.

Serve warm, hot or room temperature. They are fantastic dipped in homemade chicken soup. Don’t worry about flipping them while they are in the oven. Just let them be to do their thing.

Variations

Mix some minced pimento, pepper, celery salt, minced carrots and parsley with cream cheese for a nice veggie spread. Sprinkle a little shredded sharp cheddar on top for added cheesiness.

Cooking time (duration): 20

Diet type: Gluten Free

Diet (other): Gluten free

Dietary restriction: Gluten Free, Sugar Free

Number of servings (yield): 5

Meal type: snack

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)

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Homemade Nutella Recipe

homemade nutellaNutella is Da Bomb!  I mean it, I love the stuff.  The only problem is that the first ingredient is sugar and I have eliminated added sugars, refined sugars and sucrose from my diet.  This means no nutella for me.  Well, it used to mean no nutella for me.  Now it just means I have to make my own from scratch and believe it or not it is incredibly simple and tastes every bit as delicious.  Here’s my recipe.

Recipe: Homemade Nutella

Ingredients

  • 2 cups hazelnuts
  • 1 cup unsweeted cocoa powder
  • 1/2 cup Stevia In The Raw powder
  • OR
  • 1/2 cup Blue agave
  • 1 cup rice or soy milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Crack and shell hazelnuts
  2. Spread the nuts out on a baking sheet in a single layer and bake in a 325 degree oven for 15 minutes and allow to cool completely
  3. Once hazelnuts are cool rub them between your palms to remove all the skin.
  4. Place nuts in a food processor and use the S blade to grind them for about 3 – 5 minutes until they become a smooth paste.
  5. Add remaining ingredients and grind until mixture is a creamy spread.
  6. store in refridgerator.

Quick Notes

If you have no sugar restrictions substitute confectioner’s sugar for Stevia In the Raw powder.
If you like your nutella super sweet make it 3/4 cup Stevia In the Raw powder or confectioner’s sugar
You do not have to remove the skins from the nuts as they will also grind down in the food processor but it does help the spread to be creamier.
The better your food processor the smoother your nutella will be. My food processor is old so my spread is just a tad bit grainier.
Attempt this recipe in a blender at your own risk as the nuts may not grind down fine enough.

My recipe is a work in progress.  It could be creamier, chocolatier, sweeter etc.  If you try this recipe and find yourself changing it up a little I’d love to hear your variations.  As I’m able to find fresh hazel nuts I will post my additions too.

Variations

You can substitute organic coconut oil for vegetable oil.

Cooking time (duration): 20

Diet type: Vegetarian

Diet (other): High protein, Gluten free

Dietary restriction: Sugar, Diabetic

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)

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Udi’s Double Chocolate Muffins – Gluten Free Addictions

muffinsWhen I started going gluten free I thought my chocolate love affair was over.  I was mourning the absence of brownies, cake and cookies.  Then I stumbled across two great snacks that righted the universe once again; Pamela’s Chunky Chocolate Chip Cookies and Udi’s Double Chocolate Muffins.

Have you ever bought those ginormous muffins from Costco and eaten them frozen, or heated them into a molten mess of chocolate in the microwave?   Maybe you prefer Otis Spunkmeyer?  Either way, you chocolate muffin lovers out there know what I’m talking about.

Now imagine you can still eat frozen or melted chocolate chip muffins – GLUTEN FREE!  No, YOU shut up!  I speak the truth.  Udi’s Double Chocolate Muffins are to die for and they’re gluten free, soy free, nut free and dairy free.  Whoda thunk it possible?

Although this post falls under the Snack of the Day category I really wouldn’t recommend you eat them every day because unless you survive on chocolate muffins alone or have a huge bank account you’ll go broke trying to eat them everyday.  One container of 4 muffins costs around $6.  Ouch I know but so well worth it.  Just do like I do and hide them because once the gluten eaters in your house catch on to how good they are you won’t have any left.

So here’s the down low on Udi’s Double Chocolate Muffins.

Servings per container – 4

Calories per serving – 350

Sugars – 32g

INGREDIENTS: EVAPORATED CANE JUICE, EGGS, FILTERED WATER, CHOCOLATE CHIPS (EVAPORATED CANE JUICE, CHOCOLATE LIQUOR, COCOA BUTTER), TAPIOCA STARCH, BROWN RICE FLOUR, CANOLA OIL OR SUNFLOWER OIL, COCOA POWDER, PALM SHORTENING, BAKING POWDER (SODIUM BICARBONATE, CORNSTARCH, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE), SALT, VANILLA EXTRACT (VANILLA BEANS, WATER, ALCOHOL, CANE SUGAR), SUNFLOWER LECITHIN (CONTAINS TRICALCIUM PHOSPHATE), LEMON FLAVOR (LEMON OIL, LEMON ZEST, SUGAR), XANTHAN GUM. CONTAINS: EGGS

My Udi’s Sandwich Contest Recipe

In case you haven’t heard, there’s a contest for the best sandwich using Udi’s gluten free bread.  The grand prize winner will win a year’s supply of Udi’s products.  If you’re gluten free then you know how expensive Udi’s bread is; around $5 a loaf for very tiny little bread.

I entered the contest with a Basil, Garlic Chicken BLT recipe.  Please take a moment to vote for me and try my recipe at http://wildfireapp.com/website/6/contests/61110/voteable_entries/12499919?ogn=website&order=recency&view_entries=1

Here’s a sneak peek of my sandwich.  (sorry the photo isn’t all that great but I’m no photographer.

gluten free sandwich
My Udi's Sandwich Contest Entry

Ham & Mashed Potato Pancakes

frying mashed potato pancakesRecipe: Ham & Mashed Potato Pancakes

Summary: A simple recipe for utilizing left overs.

Ingredients

  • 2 cups mashed potatoes
  • 1 1/4 cup potato flour
  • 3 eggs
  • 1 1/2 cup finely chopped ham
  • 1 cup chopped onions
  • Extra Virgin Olive Oil
  • 1 tbs butter or margarine
  • Salt and pepper to taste

Instructions

  1. Preheat a skillet on medium low heat until skillet sizzles when you drip a drop of water on it.
  2. When skillet is hot, turn up the heat to a medium high. Put butter and 1 tbs olive oil in pan and melt.
  3. add onions to the pan and sautee until they begin to turn a very light brown.
  4. While onions are sauteeing, combine 1 egg, potatoes, and ham in bowl and stir well.
  5. add 1/4 cup of flour to the potato mixture, set the rest aside. Stir well.
  6. Prepare egg wash:

  7. Dump 1 cup of flour in a shallow dish or pie pan, add salt and pepper, mix together and set aside.
  8. Crack 2 eggs into a separate shallow dish or pie pan.
  9. Add 1/8 cup of water to eggs and beat.
  10. To Make Potato Pancakes:

    potato pancakes frying in pan
    This what my potato pancakes looks like when they are frying in the skillet. Notice my onions are beginning to brown.


  11. Scoop up a heaping spoonful of potatoes and roll into a ball.
  12. Smash to make a patty.
  13. Roll patty in the shallow dish of flour until patty is well coated.
  14. Dip flour coated patty in beaten eggs. Coat both sides in egg.
  15. Roll patty back in the flour one more time.
  16. Lay the potato patty directly on top of the browing onions.
  17. Fry for 4-5 minutes until golden brown. Flip and fry the other side.

Quick Notes

Why my potato pancakes are finished frying I like to sprinkle shredded cheddar cheese on top of them and bake in a 400 degree oven until cheese melts and then top with chopped green onions.

Variations

The potato flour in this recipe makes it gluten free. If you are not gluten free substitute  regular all purpose flour for the potato flour.

Omit egg wash if you are dairy free and just roll patty in flour.   Leave out the butter and sautee onions only in olive oil.

Cooking time (duration): 15

Diet (other): Gluten free

Number of servings (yield): 8

Meal type: lunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)

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Sweet and Spicy Chicken & Bok Choy Stir Fry

Recipe: Sweet and Spicy Chicken and Bok Choy Stir Fry

Summary: A sweet and spicy gluten free chicken stir fry.

Ingredients
Spicy Chicken Marinade

  • •6 Tbsp gluten free soy sauce
  • •4 Tbsp rice wine vinegar
  • • 4 tsp honey
  • • 2 Tbsp sesame oil
  • • 1 Tbsp ground red pepper flakes
  • • 2 Tbsp corn starch
  • • 1 lb skinless, boneless, chicken breast
  • • Canola oil spray
  • Vegetable Mixture

  • • 6-7 baby bok choy stalks julienned, leaves ribboned
  • • 4 cloves of garlic, chopped
  • • 1 Thai Red Dragon pepper chopped
  • • 1 Tbsp fresh grated ginger
  • • 2 cups pineapple cubes
  • • 3 small green apples, julienned

Instructions

  1. Whisk together 6 Tbsp soy sauce, 4 Tbsp rice wine vinegar, 4 tsp honey, 2 Tbsp sesame oil, 2 Tbsp corn starch, 1 Tbsp red pepper flakes in a medium-sized bowl to make the spicy chicken marinade. Pour half of the marinade into another bowl and set aside.
  2. Cut chicken into 1-inch cubes.
  3. Spread chicken into a glass pan in a single layer.
  4. Pour one half of the marinade over the chicken making sure to cover all the pieces. Let the chicken marinate for 10 minutes in the fridge.
  5. Chop the garlic, rinse and julienne the bok choy, and dice the pineapple.
  6. Peel and julienne the green apples. Float the apple strips in a bowl of ice water with a touch of lemon to keep them from turning brown.
  7. Line a baking sheet with tin foil.
  8. Spray the tin foil with oil.
  9. Spread cubed chicken on the baking sheet and bake in the oven until chicken is no longer pink.
  10. Preheat a skillet or wok for around 2 minutes without any oil in it.
  11. After about 2 minutes coat the inside with about 1 Tbsp sesame oil and continue to heat for another minute.
  12. Toss in the garlic, ginger, red pepper flakes, and some soy sauce.
  13. Stir fry this mix for 2 to 3 minutes, then add the bok choy stalks, pineapple, red dragon peppers and apples, stir frying for another 3 more minutes.
  14. Add the chicken and 2nd half of the marinade, stirring until it starts to glaze.
  15. Add the ribboned bok choy leaves and fry until wilted.

Cooking time (duration): 30

Diet (other): Gluten free

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Chinese

My rating: 4 stars:  ★★★★☆ 1 review(s)

Recipe by on.
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