What's for Dinner??

Alas, poor Gluten! I knew him, Horatio, a fellow of infinite
jest, of most excellent fancy. He hath bore me on his back a
thousand times, and now how abhorr'd in my imagination it is!
My gorge rises at it.

OK My major thunder is Bob's Red Mill products. They have a pizza dough and flower and pancake mix that is all gluten free...

GF Buffalo Chicken Pizza

1 package of Bob's redmill pizza dough (follow instructions.. but make sure you put butter on the ends of the crust when you bake it with toppings... gives it a nice taste and color)

Buffalo Dip recipe

Ingredients

* 2 (10 ounce) cans chunk chicken, drained (trader joes is GF)
* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup pepper sauce (Frank's Red Hot® is GF)
* 1 1/2 cups of GF Mozzarella that i shred with a carrot pealer

Directions

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese. Cook, stirring until well blended and warm. Mix in half of the shredded cheese. Sprinkle the remaining cheese over the top.

Now add on top of pizza and bake with the cheese on top. (The Bob's red mill has the pizza directions)

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Citrus Salmon and Salad

* 4 (4 ounce) wild salmon fillets
* 3 teaspoons olive oil
* 4 (12 inch) squares of parchment paper
* 1 blood orange, sliced into rounds
* 1 lemon, sliced into rounds
* 1 lime, sliced into rounds
* 1 bunch fresh dill weed
* 1/2 teaspoon lemon pepper

Directions

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Brush each piece of salmon on both sides with a light coating of olive oil. Fold each sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheets back up.
3. Place the salmon fillets skin side down onto the center of each piece of parchment. Sprinkle with lemon pepper, then place a sprig of dill onto each fillet. Cover with one slice of orange, one slice of lemon and one slice of lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.
4. Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packets on a baking sheet.
5. Bake for 12 to 15 minutes in the preheated oven, or until fish is able to be flaked with a fork. You may need to open one of the packets to check. To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food.

(from all recipes.com)


I love to have this on spring mix lettuce with chopped sweet onion, GF crckers from Costco, and home made honey mustard dressing (Helman's mayo, Dijon mustard and honey mixed with a freshly squeezed lemon)

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Coconut Shrimp

(i modified a recipe i found online!)

Ingredients

* 1 egg
* 1/2 cup brown rice flour (topped off with flax seed flour)
* 2/3 cup coconut milk (instead of beer)
* 1 1/2 teaspoons baking powder
* 1/4 cup (of the brown rice flour flax seed mix)
* 2 cups flaked coconut
* 24 shrimp
* 3 cups oil for frying

Directions

1. In medium bowl, combine egg, 1/2 cup flour, milk and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/milk batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes!!!! really important!!! Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. (then put into oven to keep warm)

(make sure to defrost shrimp! water and oil do NOT mix!!)

Serve warm with your favorite dipping sauce.

DIPPING SAUCE!

I use orange marmalade, mustard and horseradish mixed to taste... heated them on the stove and mixed together.. delish! yum yum yum







I enjoy cooking, and the best part of this whole going GF is figuring out WHAT's for Dinner...

I will keep on keeping on! and fill you all in... who ever you are. :)

K8