I feel Stuffed

I attempted to make a Gluten Free Corn Bread Stuffing and it turned out GREAT! Here is my recipe...

I first made my Gluten Free Corn Bread following the recipe from Pamela's Ultimate Mixes.

Corn Bread:

1 1/4 cup pamela's ultimate backing mix

1 cup yellow corn meal

1/3 cup sugar

1/2 teaspoon salt

1 egg beaten

2 tablespoon butter

1/4 cup sour cream

1/2 teaspoon cayne pepper

1 teaspoon ground sage

1/2 teaspoon thyme

1/4 teaspoon rosemary

Preheat oven to 350 degrees and grease a 8 x 8 inch square backing pan.

Mix all ingredients together lightly with a fork.

Pour batter into pan and back for 20-25 minutes.

For the stuffing:

1 medium onion diced

2 celery stalks diced

1 clove garlic minced

3 slices bacon diced

3-4 cups gluten free chicken or vegetable stock

2 teaspoon ground sage

1 teaspoon thyme

corn bread

Add onion, celery, and garlic to a saute pan over medium soft and saute until almost soft 10 minutes. Remove and place in a large mixing bowl.

To the same saute pan add the bacon and cook until browned. Add to mixing bowl

Add corn bread in chunks and sage and thyme.

Pour stock into corn bread mixture until thourghly soaked and a texture you like for you stuffing.

Pour stuffing mixture into a pan and bake at 350 degrees for 30 minutes.

I do Apologize!!

I'm sorry I haven't been around in so long. Life is busy with work, family, friends and planning a wedding (which you can read that blog here)! I have however been cooking up a storm some how so I'm gonna rewind to Thanksgiving and start sharing some recipes.

Head Cold Remedy

I hate being sick, when I have a head cold or sore throat, or really just not feeling well I always turn to Ginger Ale as my first step to recovery. While suffering from a week long head cold/sore throat/sinus infection, I had my fiance drive me to Trader Joe's to pick up Reed's Ginger Brew. This ginger ale has a stronger ginger taste than Canada dry or any others and its Gluten Free. I love the flavor of this brew over any other. Check it out next time you are feeling a little under the weather or just want something different to sip.

Let them eat cake

I don't write as much as like, probably because I'm not cooking as much as I like. Between living at home and trying to spend as much time with my fiance' I spend most of my time in the car, at work or running here and there planning a wedding. I miss making cakes and baked goods. It was such a big part of me for so long. I did accomplish making bread with a mix in my bread machine last week (yeah- that's an accomplishment, dumping ingredients into a machine, and returning from working out to a fresh loaf of bread). Either way as I type this message I'm enjoying a piece of cake. Yes it was my birthday on monday and my fiance purchased our yearly Gluten Free cake from Metrotainment bakery. Its a yellow cake with white chocolate butter cream icing. YUMMY! Its extreamly rich, so a slice will do you. My fiance buys the largest cake size available (probably because he is a guy) but also because I can freeze the majority of the cake for future birthdays and holidays that believe it or not are fast approaching.

Park 75

The Four Seasons Hotel and Park 75 are hosting a Gluten Free Week in their restaurant. The Menu includes Blue Crab Cakes, Lobster Chili with Corn Bread, Crab Ravioli, Roasted Turbot Quinoa, and A Berry Parfait. It all sounds do delicious. I can't wait!

For more information please contact the Four Season Hotel 404-881-9898

Coconut Tilapia

Coconut Tilapia with Apricot Dipping Sauce

Ingredients:
1 cup flaked coconut, finely chopped
2 tablespoons gluten free flour (I used Pamela’s Ultimate Baking Mix)
1 tablespoon Creole seasoning
4 (4 ounce) fillets of tilapia
½ cup cornstarch
1 egg mixed with 1 tablespoon water
½ cup canola oil
½ cup apricot jam
2 teaspoons brown mustard
1 teaspoon horseradish


Directions:
1.) Toss together coconut, flour, and Creole seasoning in a bowl.
2.) In a separate bowl, toss the tilapia in cornstarch and shake off the access.
3.) In a separate bowl with the egg and water mixture dip the fillets to coat.
4.) Press fillets into the coconut mixture making sure all sides are covered
5.) Heat canola oil in a frying pan to a temperature of about 350 degrees F
6.) Fry fillets on or two at a time until golden brown
7.) Remove and drain on paper towels
8.) Prepare the apricot sauce by stirring the jam, mustard and horseradish together in a small bowl.

I served mine with steamed rice and sauted green beans.

Bagelicious

I have totally missed Bagels since I had to go Gluten Free. I must say the craving for a hot bagel smothered with cream cheese was finally filled with Kinnikinnick's Bagels. The outside got crusty in the toaster (though not as chewy as a real bagel). It was great and I will be sure to always keep a bag in my freezer.