Finding grab and go items that are safely gluten free and delicious is getting easier. I recently received some samples of Gluten Free Corn-dogs from Foster Farms. It must have been at least 10 years since I have had a real good corn dog. These guys did a great job. A wonderful juicy chicken dog that snaps when you bite into it. The dog is wrapped in a light slightly sweet and salty corn batter. Golden brown on the outside, holds together really well and the best part is that its on a stick :). This a great item to keep around for an after school treat, fun dinners or even a mid-night snack.
At 180 calories and 7 grams of protein a piece. Only 6 grams of sugar and 2.5g of fat.
You can prepare them a few different ways according to the box. The oven seemed to work the best. Heating in the microwave is fine and it tasted great but the crust will crack a bit. I also put them on the top rack of my BBQ which worked well too.
Preheat oven to 350° F
Frozen heat for 18 minutes
Thawed heat for 10 minutes
Microwave: On high
Frozen heat for 48 seconds
Thawed heat for 30 seconds
For best results, flip corn dogs halfway through cooking
Cook at 350° – 375° F
Frozen heat for 9 minutes
Thawed heat for 3 minutes
5 lucky readers will win a voucher for a FREE BOX. This is what you need to do:
– “like” the Foster Farms Facebook page
– “like the guilt free foodie cutie page”
– leave a comment on this post about what is your favorite condiment to serve with a corn-dog…..get creative 🙂
I recently returned from Vermont and I now have a new found love for Maple Syrup. The real pure stuff. For a long time I have been buying the sugar free low cal stuff but more and more I learn how bad the artificial stuff really is. Plus real maple syrup is paleo friendly and delicious. I have been finding uses for it well beyond pancakes and french toast. I love using it in coffee and with savory items. Try this dressing on any salad and you will amazed.
1/4 Cup Balsamic (the higher the quality the better)
1/4 Cup Olive Oil
4 Tablespoon Real Maple Syrup (Grade B is best)
1 inch of Salt
Place everything in a bowl and whisk well. Store in an airtight container. Serve tossed with any salad.
At the cafe I am always looking for new ways to spike up a sandwich. Last weekend I was playing around with some seasonal peppers.
2 Red Peppers ( or one jar roasted peppers drained)
8oz Cream Cheese
1/4 Cup Parm Cheese
1 Tablespoon Honey
1 Teaspoon Salt
To Roast Peppers:
Start by roasted whole peppers on the grill or in the broiler until black. Remove peppers from heat and let them cool. Remove the burnt skin hand. Do not rinse. Remove the stem and seeds. Slice peppers into strips.
Place roasted pepper in food processor. Add cream cheese, parm cheese, salt and honey. Blend in food processor well.
Remove and chill in refrigerator for 20 minutes to firm up. Serve on sandwich with turkey or grilled veggies. Also works great as an appetizer on toasted bread or crackers.
Marinaded mushrooms are easy to find on any olive bar or in a jar with other italian speciality foods. They are super easy to make and fun to serve. Try this one at your next party.
2 pounds button mushrooms cleaned
1 Tablespoon Salt
1 Tablespoon Tamari (gf soy sauce)
1 Tablespoon Wishchester Sauce
1 Tablespoon Olive Oil
2 teaspoons dry parsley
1 Tablespoon Honey
Start by cutting the mushrooms into 4-6 pieces depending on how big they are. Place the mushroom in a pot of water with the salt. Bring the water to a simmer and cook for about 5 more minutes. The mushrooms will start to get soft and a bit darker. Gently strain the mushrooms and pour in to a bowl to cook for 30 minutes. In a separate bowl mix together all remaining ingredients to make marinade. When ready pour marinade over mushrooms and mix gently. Serve cold or at room temp.
I think this is my first official giveaway!!! This is a great one. An entire Mexican feast that can be mailed frozen directly to your house.
I have done a review about Del Real products before and the options they have are great. Del Real Foods offer authentic taste using the freshest ingredients, most of which are locally sourced. Gluten free and trans fat free, Del Real Foods are cooked over an open-kettle.
They now have a new option available called “Party In A Box” featuring Del Real highlights like carnitas, tamales and the newest delicious addition: pork al pastor pupusas. The Party In A Box will also include a Del Real cooler roller bag and water bottle. I love having spur of the moment get-togethers, and have something like this on hand is sure to be a hit. My favorites are the carnitas and the pupusas. Plus everything comes pre-packaged individually, and if weeknight meals are a challenge for you this one box can easily be broken down to 6-8 meals.
The best part is this company is for real. The food is authentic and natural. A family business based in CA, with a mission to share authentic flavors with healthy food, all while supporting sustainability and the community.
Here is the deal. Do the following by October 21th. The winner will be choose at the random. Prize is the entire party in the bag shipped to your home free of charge.
1- Like my fan page https://www.facebook.com/GuiltFreeFoodieCutie
2- Share a guilt free foodie post of your choice on facebook
3- Comment below with what you would use the “party in the box” for
About Del Real Foods:
Founded in 2003 and headquartered in California, Del Real Foods is a family business committed to preserving the rich gastronomy and traditions of Central Mexico. Designed to satisfy all palates and promote healthy eating, Del Real Foods refrigerated products offer authentic taste, using the freshest, locally sourced ingredients and cooked with traditional methods for an enhanced dining experience among family and friends.
For more information, visit: http://www.delrealfoods.com/
I recently started loving okra. My mom always hated it so I never had it growing up. It reminds be of a giant green beans in a way but super juicy. It has slime like texture inside which takes some getting use to but when cooking with it that liquid really helps thicken any sauce naturally. This is one of Jays favorite veggie dishes so I make it a lot in the fall when Okra is in season.
1 Pound Fresh Okra
1 Tablespoon Oil
1/2 Cup Tomato Sauce (can also be crushed tomato)
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/3 Cup Wine / Hard Cider or Water
Start by washing the okra and cutting into 1/2 inch size chunks. Add oil to pan and heat. Toss in Okra, salt, pepper and cook over high heat for 5 minutes on high. Add wine or cider and lower heat to medium. Now add tomato sauce and mix gently. Cook for another 10-15 minutes over medium heat until sauce thickens and okra becomes soft. Serve hot as a side dish with any protein.
I went apple picking over the weekend and now have a case of amazing local apples. It’s a perfect day to make my first soup of the season.
1 small onion chopped
2 large apples (smoke house work best
2 small sweet potatoes
1 Tablespoon olive oil
1 Tablespoon Honey
1 teaspoon salt
1 teaspoon pepper
4 Cups Broth (chicken, beef or veggie)
Pour oil into a medium size pot. Turn heat on and add onion. Allow onion to cook a few minutes or until they begin to become transparent. As onions cook peel and chop apples and sweet potatoes into large chunks. When onions are ready add sweet potatoes, apple, salt and pepper. Stir and continue to cook together for five minutes. Then add broth. Bring to a boil and then lower flame to a light simmer. Place cover on pot and cook at this temp for 1.5 hours. Now shut heat off and either purée with food processor or blender until soup is smooth and creamy. Cook uncovered for another ten minutes. Serve hot.