Tuna Patties

I made these several months ago and our whole family loved them.  They are really simple, and a great pantry food.  For GF bread crumbs I strongly recommend processing Rice Chex.  They are relatively cheap and don't have much flavor so just the flavor of the food comes through.

Tuna Patties (printer friendly)
3 (6 oz) cans of tuna, drained & flaked* 
3 eggs
1 1/2 tsp mustard

3 T onion, minced
1 clove of garlic, minced
1 tsp pepper
1/8 tsp dill
3/4 C bread crumbs
3 T veg oil

1. In a medium bowl combine the tuna, eggs, mustardm onion, garlic, pepper, and dill.

Mix until combined.  Then add the bread crumbs.

Mix with your hands until the mixture is the consistency of cookie dough.

2. Shape into 6 patties.

3. Heat a large skillet over medium heat.  Add the oil and swirl around.  Add the patties.  Cook on both sides until lightly brown.
4. Serve as a a sandwich with pickles, mayo, lettuce, etc.  Or just eat plain.  We had ours with sweet potato fries.  YUM!

Snow Cone Syrup

 

Last month I taught preschool as a part of a preschool with a group of mom's.  Our topic was snow and for our treat we had snowcones.  I got a snowcone maker a few years ago and have had a lot of fun with it.  But this was my first attempt at making my own syrup.  I made the syrup the way I make my maple syrup and it turned out too thick.  That said it was delicious.  Here is the recipe with a thinner syrup.

Snow Cones (printer friendly)
2 C water
2 C sugar
Candy flavoring

1. In a saucepan combine the water and sugar.  Bring to a boil and allow to boil for 1 minute.  Remove from stove.

You can flavor the whole batch or separate into different bowls for flavoring.  Add about 1/8 tsp flavoring to each bowl.  Taste and add more flavoring as needed.  Color with food coloring if desired

I made, pina colada, lemon, and raspberry.

Chocolate Carmeled Cookies

I can not take credit for this recipe, my 7 year old son dreamed this up with his friend the other day and I came into the kitchen in the middle of them making it.  I have to say, they came up with a delicious recipe.  Basically, it is a twist on Rice Krispie treats.  The name is also a result of my son as he named them.

The Concoction (printer friendly)
4 C miniature marshmallows
1 C chocolate chips
10 caramels, unwrapped & quartered
1/2 C coconut
2 T butter
5 C corn or rice check
1/3 C whole almonds

1. In a large microwave bowl combine the marshmallows, chocolate chips, caramels, coconut, and butter.

Microwave for about 2 minutes.  Keep an eye on it so it doesn't go over the bowl.

2. Meanwhile, chop the almonds.
3. When the marshmallow mixture is done, stir it and add the Chex.  After it is mixed well, sprinkle with chopped almonds and stir again.
4. Place spoonfuls on wax paper and allow them to cool (if you can wait that long).  Makes about 2 doz.

Johnnycakes

For our kids birthdays we always get them a book.  This year for my son, who is just starting chapter books, I found these Magic Tree House-like books called The Enchanted Tunnel series.  It is an LDS (Mormon) series and the first book finds the brother and sister arriving on a pioneer trek.  My son has LOVED this book.  For him, one of the best parts is a recipe for "Johnnycakes."  Pioneers often cooked these in the morning and then they would wrap them up in a handkerchief and put them in their pockets where they would stay warm.  While not especially hygienic, they were practical for "fast food" on the long walk West.  Since my son started the book the number of times he asked for me to make these is incalculable.  Finally, I relented, and it was one of the best decisions I made.

Basically, they are a cross between a Southern cornbread and a pancake.  The first time we ate them we treated them like a pancake with butter and syrup.  This time thought I thought we would branch out and offer pancake toppings and taco toppings, kind of a Navajo Taco without fry bread.  Both ways are delicious. I then sent them as the bread for a sandwich the next day.  I also think they would be great served plain, perhaps as a side in a meal. 

Johnnycakes (printer friendly)
1 1/4 C flour mix
3/4 C cornmeal
1/2 tsp salt
2 tsp baking powder
1/2 t xanthan gum
1 egg beaten
1 C milk (whatever kind you have)
1/4 C melted butter (or oil)

1. In a medium mixing bowl, combine the flour, cornmeal, salt, baking powder, and xanthan gum.  In a separate bowl combine the egg, milk and melted butter.  Add the egg mixture to the dry mixture and mix just until combined.
2.  Cook one of the following ways:
--Pour into a greased 9x13 pan and bake on 400-degrees for 30 minutes
--Heat a greased skillet (or griddle) on medium-high heat and pour 1/4 C batter for each "cake."    Turn when the top looks bubbly.

Here are photos of two of our favorite ways to eat them.

 Main Course

Dessert

Choose Your Own Lettuce Wraps

A while ago I was planning on making chicken tacos and got them almost made only to realize I didn't have tortillas or chips.  Needless to say, I was annoyed.  After searching the fridge, freezer and cupboards I found some Romain lettuce and decided to just use the lettuce as the "tortilla."  They were wonderful, and I felt so healthy.  That said, I have found that butter lettuce works a lot better, but Romain works in a pinch.  The other night I decide to do a "clean out the fridge" and do lettuce wraps.  It turned out wonderfully.  I basically took anything and everything out of the fridge and cupboard that needed to be eaten, along with browning up some hamburger with onion and salt & pepper, although chicken or pork or no meat would work just as well, and set it all on the table.

I know the table looks crazy!

We then all sat down at put together whatever looked like a yummy combination.  Often, one of us would come up with a good idea and we would all copy.  It was such a fun, quick, and easy meal, and now my fridge is cleaned out.

Basically just put the ingredients in the middle of the lettuce and roll it up and enjoy

Here are a few of our favorites: (Printer Friendly Recipe)

Mexican Wrap

hamburger

cheese

onions

tomatoes

fritos

corn

taco sauce

sour cream

Asian Wrap

hamburger

onion

red pepper

cabbage

rice

soy sauce

chinese noodles (I realize they aren't GF but this was my plate, and I added them)

 

Pizza Wrap

Turkey Pepperoni

hamburger

Mozarella cheese

 Veggie Wrap

Tomatoes

cabbage

Onion

Corn

Red Peppers

Spicy BBQ

Hamburger

Mozzarella Cheese

Corn

Fritos

A1 Sauce

Green Taco Sauce

Coconut Shrimp

Coconut

Cooked Shrimp

I must admit this wasn't my favorite, I think I would have enjoyed it a lot more if I had had Cocktail Sauce -- Next Time

So next time you have lots of leftovers grab some lettuce and get wrapping!

Bacon Wrapped Chicken with Tomato and Onion Salad

Okay, I know your mouth is watering.  I know mine is just from seeing the picture.  You really should make this, especially since you can actually find yummy tomatoes right now -- Mine are from my garden, oh, how I love my garden (My husband's more precisely since I don't do much, but prepare food from it, but marriage is about sharing so it is mine - right).  Make this -- TONIGHT.  It is so easy it is almost scary.  The recipe is from Rachel Ray's "Chicken Clubs" in her 30 Minute Meals cookbook and when I found it I didn't have bacon and I was so disappointed the rest of the night that the minute I got bacon it was the first thing I made for dinner.  It is meant to be a sandwich, which is how about 1/2 my family ate it as, but my daughter just wanted it without bread so it is easily eaten wrapped in lettuce.

Bacon Wrapped Chicken with Tomato Salad (printer friendly recipe)
8 slices bacon
4 pieces boneless, skinless chicken breasts (I used 1/2 breasts)
4 toothpicks
Tomato & Onion Salad (recipe below)
Romain or Bibb lettuce
Toasted buns, or toasted bread


Pound the breasts so they are uniform thickness.  Criss Cross two pieces of bacon and place the chicken in the middle and wrap the bacon around it (like you do a ribbon on a present) Secure with a tooth pick.  Heat either a griddle to medium high or an outdoor grill  to medium or medium low and cook chicken for about 6-7 minutes on each side until the bacon is crisp and the chicken is cooked through.  While the chicken cooks make the Tomato and Onion Salad.  When the chicken is cooked make a sandwich with the chicken and salad, wrap it in a lettuce leaf, or just sprinkle the salad over the top of the chicken and enjoy.

Tomato & Onion Salad

3 tomatoes, thinly sliced into rings
1/4 medium onion, minced
handful of chopped, fresh parsley or 1 tsp of dried
1/2 tsp dried chervil (opt. but yummy)
Salt & pepper to taste
About 1 T olive oil

1. Mix all ingredients together and let sit until chicken is done.

Mandarin Salad with Sweet and Sour Dressing

I love this salad, it is so quick and easy and delicious!  To make it a Main Dish you can add diced chicken.

Mandarin Salad with Sweet and Sour Dressing
      (printer friendly recipe)
1/4 C sliced or slivered almonds
1 T plus 1 tsp sugar
1/2 small head lettuce (I used green leaf), torn into bite-sized pieces
1/2 bunch romaine, torn into bite-sized pieces
2 medium stalks, celery, chopped (1 C)
2 medium green onions, thinly sliced or chopped sweet onion (2 T)
1 can mandarin oranges, drained or 4 mandarin oranges peeled and separated.
1 C diced cooked chicken, (opt)
Sweet and Sour Dressing (below)

1. In a small skillet on low heat add the sugar and almonds.

Stir constantly until the sugar melts

and the almonds are coated.

Break apart and set on a small plate and allow to cook completely.

2. Toss the lettuces, celery, onions, oranges, and chicken (if using).  
3. Make dressing.  1x's the dressing if you are going to pour over the whole salad.  2x's the dressing if you will serve it on the side.  Pour the dressing on right before serving.

Sweet and Sour Dressing

1/4 C canola oil
2 T sugar
2 T white vinegar
1 T chopped fresh parsley or 1 tsp dried
1/2 tsp salt
Dash of pepper
Dash of red pepper sauce.

1. Pour ingredints into a container that will close tightly.

 I have this salad dressing maker from Pampered Chef that I LOVE, LOVE, LOVE.  It has measurements on the side so I can just use those.  Doesn't the vinegar and oil look fabulous?

Shake all ingredients together and refrigerate until it is time to serve.

Seasoned Refried Beans

How to go from this:

to this:

My church (The Church of Jesus Christ of Latter-Day Saints, ie. the Mormons) has a variety of food cannerys throughout the US and the world.  They help in my church's worldwide humanitarian aid, along with allowing others the opportunity to package their own food.  I order a lot of bulk food there.  The one rule, you have to package some either in #10 cans or plastic pouches and then you can buy as much of what they have on hand.  Considering we eat a lot of refried beans, when I saw dried I thought it was worth a try, and we haven't gone back.  The ingredients are just pinto beans and salt that has been mashed and then dried.  You just have to add equal amounts of boiling water and beans and let it sit for 10 minutes.  You can alter this ratio depending on how thick or thin you want the beans.  The best part is that you can add seasoning to the beans and this is the part we love.

Here is how I make them.  I imagine you could do this with any dried refried beans, I just don't know where you would get them.

Seasoned Refried Beans (printer friendly)

1 C water*
1/2 T chili powder
1-2 tsp cumin
2 tsp dried cilantro
1/4 tsp dried oregano
1 C dried beans*

1. In a small saucepan combine water, and seasonings.  Bring to a boil.  Add beans.  Cover and let sit for 10 minutes.  Stir. Note: This makes a runnier consistency so if you prefer thicker reduce the water.

*Or whichever ratio your dried beans use.

German Pancakes

One of my favorite breakfasts as a child was German Pancakes.  We loved them.   Actually I think it was more about the cool whip than the actual "pancake" then.  But now it is about the whole experience.  I love the crispy and yet spongy texture, and the eggy, slightly salty taste mixed with the sweetness of the fruit and cream. Mmmm, I now wanting them again and I just ate them for breakfast.  Dinner maybe??

I made a double batch to feed 5 (it really feeds about 6-7, we had some leftovers) and then a 1/3 batch for my daughter (the 1/3 measurements are at the bottom of the recipe).  If you aren't GF just eliminate the xanthan gum.

German Pancakes (printer friendly)

2-4 T butter*

3 eggs

1/2 C flour mix

1/2 C milk

pinch of salt

1/4 tsp xanthan gum

1. Preheat oven to 435-degrees.  Place the butter in the pan and set in oven to melt.  If using a glass pan just set it in long enough for the butter to start melting, but not melting all the way so it doesn't get too hot and break when you pour the batter in.

 

2. In a blender add the eggs and flour and mix until thoroughly combined.  Add remaining ingredients.

 

Pour into pan.

 

I know it is blurry, but you get the idea. -- my 1/3 recipe is in the back.

Bake for 20 minutes.

 my 1/3 batch

 

This is my double batch, I love how it puffs up then falls as it cools, like a souffle.

3. Serve with fruit & whipped cream, or powdered sugar, or syrup if you so desire.

*more makes it richer, I usually do 2-3)

1/3 recipe measurements

1 1/2 T butter

2 eggs

3 T flour

1/8 tsp xanthan gum (add with flour)

3 T milk

dash of salt.

Lemon-Onion Chicken and Gravy

The other day I got a bunch of meat on a fabulous sale.  Little by little we have been eating some and freezing the rest of the package.  One of the nights I needed something fast or we were going to end up going out to eat and I'm kind of tired of McDonald's.  So I started with a Rachel Ray cookbook again and found a recipe where she marinated slightly some chicken in lemon juice and salt and pepper.  You then used the chicken for something else, but I thought it would be good just as chicken.  This is what I came up with, the chicken was divine, the gravy only so-so, I should have added some basil or perhaps some coriander -- next time.

Lemon-Onion Chicken & Gravy (printer friendly version)
6 chicken breast halves, cut in thirds
1 lemon
salt & pepper
2 Tbsp Olive Oil
1 medium onion, sliced
1/4 tsp thyme
1 T potato flour
1 C water

1. Lay the chicken thirds on a plate and sprinkle with salt & pepper and the juice from the lemon.  Let it sit for about 10-15 minutes.
2. In a large skillet over medium to medium-high heat,  heat olive oil.  Add chicken.  Top with onion slices and sprinkle the thyme over the chicken.  Cover and cook through, about 10-15 minutes.

3. Remove chicken from pan and place on a plate and cover with tin foil.  Meanwhile, add flour to pan and scrape the drippings up.  Add water and whisk cooking until thickened. 

Simple Pecan Topping

I came up with this when I wanted a pecan pie type filling for mini-turnovers and mini-pies.  This was what I came up with.  It is delicious and I think I am going to serve it on some ice cream tonight with some of the smooth peach pie filling.

Pecan Topping

(printable version)
1/2 C chopped pecans

1 T corn syrup

1 T brown sugar

1. Combine in a small bowl.  Serve as pie filling or on top of ice cream.

Pasta & Cheese

I'm almost ashamed to admit that until yesterday I had only had pesto once, bought from the store and I did not like it.  Which is even more surprising since I LOVE Basil.  Yesterday my kids and I had lunch at a friends where we had quesadillas.  My friend said that she had some pesto and suggested pesto quesadillas to which I decided to try it again.  They were so good I could hardly believe I had ever not liked it.  The main difference, it was freshly made not store bought.  Anyway, I ran to the store and bought the ingredients I needed to go with my fresh basil and made it for dinner to serve over pasta.  The problem: there was no way my kids were going to eat it so I decided they would have macaroni & cheese.  The next problem, no GF mac & cheese.  However, I did have some leftover GF pasta in the fridge from when we had Fresh From the Garden Sauce & pasta, so I decided to make a quick sauce to pour over and it turned out so good I had some myself. My husband ate it with pesto.

Pasta & Cheese (printer friendly recipe)
1 Tbsp butter
2 Tbsp minced onion or 1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
2 T potato flour
1 C milk
dash of Worcestershire Sauce
1/3 C cheddar cheese
3 T Parmesan cheese
Cooked pasta

1. In a small saucepan over med heat, melt the butter.  Add the minced onion (if using) and saute for a minute or so.  Add the garlic powder, paprika, salt & pepper and saute a few seconds.  Add the flour and stir forming a crumbly roux.
2. Add milk a little at a time, whisking until smooth after each addition.  Add Worcestershire sauce.  Continue stirring until sauce boils.  Boil for 1 minute.  Add cheese and stir until melted.  Serve over cooked pasta. Makes 1 Cup sauce.

Quick Sauteed Mushrooms

I love sauteed mushrooms and often order them at restaurants. That said, I don't often have fresh mushrooms around, when I want sauteed ones I cheat and use a can of mushrooms. While not exactly the same, it is delicious! I like to eat them on hamburgers and as a side.

Quick Sauteed Mushrooms

1 Tbsp butter
1 can sliced mushrooms, drained
1 tsp Worcestershire sauce
Dash of onion salt
Dash of garlic salt
1/2 tsp pepper

1. In a small skillet, melt butter over med heat.
2. Add remaining ingredients and saute for about 3-4 minutes.

Sauteed Squash & Onions

I love summer because of all the fresh fruits & veggies from our garden. One dish I really look forward to is sauteed squash & onions. My mom use to make it for us growing up. Often she would toss in breadcrumbs as well, but since going gluten free, I don't do that often. If I do, I take out some for my daughter before adding the crumbs. It is a pretty simple recipe but delicious!

Sauteed Squash & Onions

2 Tbsp butter or oil
1 zucchini, halved & thinly sliced
1 crook-neck squash, halved/quartered & thinly sliced
1 sm onion, halved & thinly sliced
Salt & Pepper to taste

1. In a large skillet melt butter over med-high heat.
2. Add squash & onions, and salt & pepper
3. Saute until squash is cooked through and onions are translucent.

30-min Veggie Tossed Pasta

Tonight we had a million things going, and as much as I wanted to eat out, I swore we wouldn't. That said, I also wasn't up to cooking anything fancy or that took a lot of time. After looking through a couple of Rachel Ray cookbooks I came across a recipe that took veggies & tossed it with penne with pesto and some other things. Well, I was even too lazy for pesto (plus, I don't have fresh herbs -- yet). But I remember a recipe I hadn't made forever that is similar and decided to do a mix of the two, but instead of fresh veggies, I used a frozen package of PictSweet Deluxe "Steamables" Spring Vegetables seasoned with black pepper. It turned out fabulous. Even the picky one ate it all up. Yeah! Even better it took less than a 1/2 hour from start to eat.

30-min Veggie Tossed Pasta
1-lb pasta
1 Tbsp olive oil
3 Tbsp butter
1 med onion, sliced & sliced again (it will look chopped & sliced)
2 garlic cloves, minced
1/2 tsp red pepper flakes
1 Tbsp dried basil, crushed*
1 tsp dried parsley, crushed*
1 tsp balsamic vinegar
1 pkg frozen package of "Steamables" Spring Vegetables seasoned with black pepper, cooked according to package directions.
1/4 C shredded Parmesan cheese
Black Pepper

1. Cook pasta according to package directions
2. Meanwhile, heat olive oil & butter over med-high heat. Add onion. Saute a couple minutes. Add garlic, red pepper flakes, basil, & parsley. Saute a few more minutes until onion is tender, but not slimy. Add vinegar. Allow to cook 1-2 more minutes. Add vegetables and allow to cook until pasta is ready.
3. Drain pasta and toss with a little olive oil and Parmesan cheese. Pour vegetables over pasta and toss. Add more pepper if desired.

*Use 1/4 C of fresh basil and 1 Tbsp fresh parsley finely chopped if you have them.

I think this would be fantastic with chicken or broccoli, which I usually use. I however, loved the combo of asparagus, yellow squash & zucchini with the pasta. My 3 favorite veggies.

Garlic Parmesean Corn Chips

On Saturday I made a Turkey-Vegetable Tomato Soup that was really yummy. I wanted garlic bread to go with it, but we were out of GF bread -- still need to make it. So I made some for the rest of us, (I'll have to post the recipe one of these days, it is my favorite garlic bread) and then had to decide what to do for my GF daughter. After some debating I decided I would make chips, but season them with the same seasoning I seasoned the garlic bread. They turned out so good, I almost wish I had made a huge batch of these instead of the garlic bread. The recipe is a not an exact science, but I think it is pretty easy. I am thinking I might make other flavors as well -- smoked Paprika and onion powder with cheese????

Garlic-Parmesean Corn Chips
Vegetable Oil
Corn Tortillas
Garlic Salt
Grated Parmeasean Cheese
Dried Basil

Heat oil in a small fry pan on med to med-high heat (350-375 degrees F). While heating, quarter tortillas. Fry pieces until browned on both sides -- about 30 sec on each side. Remove from oil and immediatly sprinkle garlic salt, parmesean cheese, and basil. Enjoy!

*I used the inexpensive one in the plastic container since it is extra fine, but it would be good with fresh grated, of course.