Category Archives: Dinner

Del Real Frozen Gluten Free Foods

It continues to be a challenge anytime I want an easy GF option when I am hungry and in a rush. Very few companies have come up with anything that is quick, easy and enjoyable. Even tho I love to cook I am always looking for something I can just throw in the microwave and serve. Del Real has come up with a large product line of frozen mexican foods that are all 100% gluten free. What is unique is that the purpose of the line is to be a great frozen mexican option and it is inherently GF.  Items range from side dishes like rice, to grab-and- go items like tamales and then great main dishes like carnitas, pork in green sauce, beef pot roast that are all made to feed 4-5 people.

As for the quality all the products everything is top notch. I travel to mexico a lot and lived in Central America for a bit and all the flavors are original and delicious.  Tamales are one of my favorite street foods and hard to find frozen and GF but these are just perfect. I actually had to hide the last ones in the freezer from my boyfriend. The rice stood out because most flavored rice mixes contain something that is not GF safe but this mix was great. It went well with everything we tried.

If your looking for an easy option to keep around this stuff is for you. Since everything is inherently gluten free, its a solution for family’s feeding gluten free and none gluten free individuals.

They also made some great clips with fun recipe ideas:

http://youtu.be/pt5ywxIStCE

Check it all out at: http://www.delrealfoods.com/

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Blue Cheese Slaw

This time of year I try to come up with new football snacks. Chicken wing are my favorite but I always need extra celery and carrot so. This is a great combo and is a fun side dish to any chicken dish.

Ingredients:

5 Carrots Grated

4 Medium Celery Stalks Finally Chopped

1/2 Cup Blue Cheese Dressing (try my healthy version)

Salt and Pepper to taste

Mix everything together and allow it to chill in the fridge. Stir and serve with grill chicken and baked wings.

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Cat Fish Nuggets

I love fun new twists on classic dishes. Fried catfish is normally something that is not gluten free. My version is baked, not fried.  Breaded with nuts, corn and spices that add a great punch of flavor.

Ingredients:

1 Pound Catfish Pieces (no bones or skin)

1/2 Cup Corn Meal

1/4 Cup Crushed Pecans

1 tsp Salt

1 tsp Casshion Seasoning

1/2 tsp Chili Powder

1 tsp Garlic Powder

1 Egg

2 Tbs water

Mix together one egg and water in a large bowl. Rinse the fish and add to the egg mixture. Place fish aside. In another bowl combine corm meal, pecans, salt and spices. Now place a few pieces of fish at a time in the cornmeal mixture and coat each piece. Place each coated piece of coated fish on an oiled baking sheet and bake at 400 degrease for 12 minutes.

Serve with a dippings sauce. I combines ketchup, hot sauce and sweet relish.

 

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Raindbow Baked Fries

Who does not love a side a fries with a good burger or sandwich. The salty, well seasoned crispy finger food that can be picked up and dipped into a mix a fun sauces. Well I am always looking for healthier alternatives. The idea of deep fried potatoes with no nutritional value is painful. My version is baked, and filled with all the good stuff. Plus the fun colors make it look great on your plate.

 

Ingredients –

2 Cups Baby Carrots

1 Medium Eggplant

1 Zucchini

1/2 Cups Salt plus 2 teaspoons for seasoning.

1 Tbs Cajan Seasoning

1/2 Tbs Olive Oil

Cooking Spray

The first step is to prep the eggplant. Start by cutting the eggplant into large rounds and laying on a baking sheet. Using the half cup of salt, cover each piece, then flip and do the same on the other side. Let the eggplant sit for 45min- 1 hour allowing the salt to pull a lot of the water away. Turning the eggplant slices over mid-way is helpful.

While the eggplant sits. Slice the zucchini in half and then each side into three long pieces. Cut each strip into thirds so that you have two inch sticks. Toss the zucchini sticks into  bowl. Add the carrot sticks to the bowl.

Once eggplant is done rinse each piece very well with water and pat dry. Slice each round into half inch thick strips. Add eggplant to the bowl of carrots and zucchini. Lightly mix them up by hand and coat with some nonstick spray. Add olive oil, 2 teaspoons salt and cajan seasoning. Toss everything together and then lay it all out flat and a large, foiled, well sprayed baking sheet. Baking at 450 degrees for about 30 minutes, turning half way.

Enjoy!

 

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Salisbury Steak

My boyfriend likes to challenge me with his dinner requests. This time he wanted a classic Salisbury steak dinner. Since the store stuff is not gluten free I had to get creative. It worked out great!

Ingredients:

1 1/2 pound Sirloin Steak Ground
1 Egg
1 Onion Diced
4 Tbs Pecan Meal
4 Cloves Garlic Diced
2 Tbs Tamari Sauce
2 tsp Salt
1 Container Mushroom Sliced
1/4 Cup White Wine
1 Tbs Cornstarch
1/2 Water
2 tsp Pepper
1 tsp Oregano
1 tsp Parsley
1 Tbs Butter

Start by chopping the onion and garlic as small as possible. Brown the onion in a large pan with a little spray or oil. While onions are browning place ground meat Ina large bowl and combine with egg, pecan meal, tamari sauce, 1 tsp salt, 1 tsp pepper, oregano and parsley. Once onion and garlic is done add half the mixture to the meat and save the other half in a bowl. Mix up the meat well and form five oval patties. Return pan to heat and brown each side of all meat then remove. Your not trying to cook meat completely. Now, in the pan with the drippings add the mushrooms sliced and the onion. Cook with down with a bit of butter and a small amount of water if needed. Add wine and cook till mushrooms are soft. Stir in remaining salt and pepper. Now place water and corn starch in bowl and mix well. Pour the corn starch mixture into the pan and bring to a simmer. Return meat to pan and cover. Cook for 30 minutes over medium heat, turning patties every 5 minutes. Remove and serve with extra sauce and any sides you want.

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Jicama Slaw and Kangaro Tacos

IMG_2530I have an amazing group of friends that have always encouraged me to try something new and be creative. Plus they love to eat which make it easy to please them them all. This past weekend we created a meat day. 7 courses of various meats, fun sides and great drinks.

Meat Day 2013 Menu:

Wild Boar Prosciutto with Melon

Frog Legs Grilled

Elk Sausage and Peppers

Kobe Hot Dogs

Camel Meat Sauce

Kangaroo Tacos (Recipe Below)

Chocolate Covered Bacon (recipe in a later post)

The Kangaroo tacos came out great and I wanted to share the recipe. The meat was very lean and it became a super healthy dish. Substituting turkey meat would work just as great!

Ingredients-

1 Pound ground kangaroo (or turkey)

1 Pack GF taco seasoning

1 Onion Chopped

1 Red Tomato Chopped

1 tsp Salt

Juice of 1 Lime

1 Pack corn tortillas

Guacamole

Jicama Slaw Ingredients:

1 Pound Jicama peeled and finally chopped

2 Carrots Grated

1 Red Pepper Graded

Juice of 1 Lime

1tsp Salt

2 Tbs Honey

1/2 Cup Mint Chopped

1/2 Cilantro Chopped

Start by browning onion in a well sprayed pot. Once it is half way translucent and meat, tomato and season. Continue to mix while meat browns. Now add juice of one lime and cook covered on low for 15 minutes.

While meat cooks put together the slaw. I  a large bowl add carrots, pepper, jicama, cilantro, mint and salt. Mix well and then add lime juice and honey. Mix together and store in fridge until ready to eat.

To serve heat corn tortilla and add 2 spoons of meat, guac and a nice helping of slaw. Enjoy

Ricotta Cheese Apples Canapés

This is a great an fancy dessert that served cold is a great ending to any meal and is low carb. With apple season in full swing its time to get creative!

Ingredients:

1 Cup Ricotta

2 Tbs Rose Water or 2 tsp Vanilla

3 Tbs Powder Sugar

1 Lemon

2 Green Apples

1/3 Cub Crushed Nuts

Start by mixing cheese, rose water, sugar, nuts and zest of lemon. Slice apples in to round removing any seeds. Cover each piece of apple with lemon juice. Chill everything and serve with apple being the base and placing a large spoon of cheese on top. Garnish with extra nuts.

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Guilt Free Blue Cheese

I have recently learned that blue cheese is something that not everyone likes but I grew up loving it from a young age. I can’t think of anything better then blue cheese dressing when enjoy a big plate of chicken wings. But unfortunately blue cheese dressing is always hit in fat, calories and sometimes not gluten free. My version is just as good, if not better, but slimmed down.

Ingredients:

3 oz Crumbled Good Blue Cheese

2/3 Cup Greek Yogurt

1 Tbs Wine Wine Vinegar

Salt and Pepper to Taste

Mix everything together well. Consistency depends on presence. If you want it smooth mix and mash well. I prefer lumpy so I just combine everything and leave it alone. Allow flavor to come together in the fridge for at least an hour. Serve with veggies, on salad or with wings.

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Tropical Kabob

I came up with this recipe by accident. A friends of mine just got a grill and is trying to learn some easy recipes. I wanted to come up with something that she would love and was as easy as grilling a burger. This is super healthy and a whole meal in its self.

Ingredients:

1 Red Bell Pepper (Cut into bit side pieces)

2 Cups Cut Pineapple Pieces (Fresh or Canned)

2-3 Chicken Breast (Cut into Pieces)

1/3 Cup Gluten Free Asian BBQ Sauce

Salt and Pepper

Place cut chicken in bowl and season with salt and pepper. Add BBQ sauce and mix well. Now using wood skewers gently place alternating pieces of chicken, then pepper and then pineapple on each until almost the whole stick is covered. Once you have used up all the ingredients place each skewer on grill and turn every few minutes to cook evenly on each side. Remove from grill and serve.

Hint: Make sure to soak skewers in water first to help prevent burning. Also spray grill top well to avoid sticking.

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Deep Dish Pizza

I am always looking for new GF pizza recipes that are easy to follow, this one is a winner and inspired by a great local restaurant.

Ingredients –

1 Pound Sliced Mozzarella

2 Cups Pizza Sauce

2 Cups Arrowroot Flour

1 Cup Parm Cheese Grated

1/2 Cup Almond Flour

2 Eggs

1/4 Cup Water

1/4 Oil

1/2 Tbs Italian Seasoning

1 tsp Salt

1 tsp Pepper

2 tsp Sugar

2 tsp Baking Powder

Start by combining the dry ingredients first in a large bowl including salt, pepper, seasoning, almond flour, arrowroot, parm cheese and sugar. Mix well. In another bowl mix eggs, water and oil. Pour the wet slowly into dry and mix for a minute with spoon. Then continue to kneed by hand. Press crust into a well oil backing-sheet and then sprinkle with oil. Next, place slices of cheese in one layer on crust and then top with tomato sauce. Cook at 450 degrees for about 15 minutes of until golden brown.

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