Creamy Shrimp chowder

1/2 cup chopped celery

1/3 cup diced onion, preferably Vidalia

1/2 cup sliced baby bellas, optional

2 tbsp butter

1/2 tsp salt

Pinch of sweet paprika

1 tsp Old Bay seasoning

8 oz cream cheese

1 cup whole milk

1 1/2 cups cubed potatoes

1/2 – 1 lb peeled deveined shrimp cut into thirds or half if you like larger chunks of shrimp

1/4 cup sake or dry white wine

1/2 cup shredded cheddar cheese for topping

Saute in butter celery, onion , bellas, salt, paprika and Old Bay with shrimp in a large pot. After the shrimp are pink and are no longer gray, pour in the milk and add the cream cheese until all of it melts and begins to become creamy.

Turn heat down to low and allow the Chowder to begin simmering, add potato and stir occasionally. Do not allow to boil. Simmer until potatoes are tender to the fork. Add sake or white wine after the potatoes have cooked fully. Stir in Thoroughly. Top with cheddar cheese.

Serve & enjoy!

Spicy Dipped GF Fried Chicken

This chicken requires that it be brined for at least 2 hours. It takes some time, but you will not be sorry. This is the crispiest fried chicken I have ever had regardless of it being gluten free.
Even without the dipping sauce this chicken is INCREDIBLE!

Brine
3-4 lbs. of chicken quarters
2 quarts of cold water
1/4 cup of sugar
1/2 cup of salt

Separate the chicken quarters. Heat 2 cups of the 2 quarts water in the microwave or stovetop, add the sugar and salt and stir until dissolved. Add the remaining cold water and chicken. Refrigerate the chicken in the brine for 1-4 hours.

1 1/4 cup of ATK flour
3/4 cup of potato starch (not flour)
1 tsp baking powder
3 tsp granulated garlic
3 tsp onion powder
2 tsp salt
4 tsp black pepper
Frying oil, peanut, canola or safflower (enough to cover the chicken)

Whisk together flour ingredients add 2 tbsp water to mixture to create lumps in flour. Add chicken to flour and squeeze the flour into the chicken. Do not shake off excess. Press the flour into the chicken skin coating well. Place floured chicken on a rack in the refrigerator. Put the rack in the refrigerator for a minimum of 30 minutes up to 2 hours.

Heat oil using a thermometer to 350 degrees. Drop in chicken after the temperature reaches 350 one piece at a time trying to maintain the temperature of the oil to 350° degrees. white meat should reach temperature of 165° and dark meat should be 175°.

Transfer the chicken to a rack with paper towels under it to absorb the oil. Allow the oil to reach 350 degrees again before frying more chicken.

Sauce:
1 1/4 cup hot sauce (Texas Pete’s or Crystals)
5 Tbsp Worcestershire Sauce
5 Tbsp Peanut Oil
2 Tbsp molasses
1 Tbsp Apple cider vinegar

Mix all ingredients and microwave for 2 minutes. Dunk chicken in the sauce and roll around until thoroughly coated. Serve hot and enjoy!

Divine Brownie Tops

Makes: 25-30
Prep time: 30 min
Cook time: 15 min

Ingredients

2 1/2 cups powdered sugar cornstarch free
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 egg whites
2 teaspoon vanilla bean paste
2 1/2 cups semisweet chocolate chips
1 tsp almond paste extract( can be omitted but brings out the lovely flavor of the chocolate)

Directions

Preheat the oven to 350F and line baking sheet(s)with parchment paper

In a bowl of standing mixer or large bowl with hand held mixer, whip egg whites with a stand or hand mixer until peaks form. Mix together powdered sugar, cocoa powder, cinnamon, and salt.  Fold in the vanilla bean paste and chocolate chips by hand into the egg whites,  then add all remaining ingredients to the egg mixture.

Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. Be careful not to get near edge of pan and not more than 4 per pan, these do spread.

Bake until the cookies are cracking on the surface, about 15 minutes. Let cool for ten minutes on the trays then carefully remove to cooling rack.

These will keep in covered container for three days.

Honey Seared Chicken (Pei Wei Style)

Sauce:

5 Tbsp Ketchup
2 Tbsp Sugar
3 Tbsp Soy Sauce
1/2 tsp white pepper
1/4 tsp kosher salt
1/4 cup honey
1 tbsp potato starch (not flour)
1 tsp garlic powder
1/2 cup sake or 1/2 cup rice
wine vinegar
1-2 thai chili peppers depending on how hot you like it

Batter Mixture

3/4 cup ATK flour
1/2 cup potato starch
2 eggs
1/4 tsp baking soda
2 tsp baking powder
2 tbsp light oil, canola grapeseed etc
3/4 cup milk or iced water
1/2 tsp kosher salt
1/4 tsp white pepper
1/2 tsp garlic powder
1-2 lb shrimp, shells and tail removed

Vegetables:

Oil for frying
10-15 carrots sliced
1/2 large onion diced
3-4 large mushrooms
1-2 tbsp soy sauce

Saute onion, mushroom and carrots in oil of your choice add 1-2 tbsp soy sauce when vegetables become soft.

Mix ingredients for the batter together and let shrimp soak in it for a 20 minutes in the refrigerator.

Heat the sauce ingredients on the stove top adding the potato starch last with the sake. Boil for 1-2 minutes until it clings together but is a bit more runny than the honey consistency. Add whole Thai chili to sauce last with just top cut off. Slice up chilies if you really want some heat.

Fry the shrimp and drain on a rack, toss fried shrimp in bowl with sauce until coated, add to carrot and onion mixture serve on top of jasmine rice.

GF Chocolate Raspberry Cheesecake

CRUST:

1 1/2 cups of Almonds finely crushed to a meal consistency

1/4 cup melted coconut oil

1 TBSP agave, cane sugar,coconut sugar or any other of your choice

FILLING:

3 – 8 oz boxes of cream cheese, must be room temperature

1 tsp vanilla bean paste

1/4 cup of almond milk

1/2 tsp baking powder

2 tsp tapioca or arrowroot

1/3 cup agave plus 1 1/2 tbsp separate for raspberry layer

1 1/2 cup of raspberry plus additional for decorating

1 cup chocolate of your choice dark works particularly well with raspberries and is lower in sugar than milk chocolate.

2 Tbsp milk

TOPPING:

1 cup of chocolate of your choice

2 Tbsp milk

Raspberries for decorating top

Cool whip or homemade sweetened heavy whipping cream

Preheat oven to 325°F.

Use a tart pan or springform pan, one with a removable bottom preferably.

Mix together the almond meal, coconut oil and agave. Press firmly in the bottom of the pan. Bake 15 minutes and set aside to cool.

Increase oven temp to 350°.

For the filling, mix together with your mixer, cream cheese, vanilla, milk, baking powder, 1/3 cup agave, and tapioca until creamy and smooth.

Divide in half and place in separate bowls leaving half in the mixer bowl.

Melt chocolate in a double boiler on the stove top with 2 Tbsp of milk until shiny. Add this mixture to half of the cream cheese mixture. Smooth into the pan on top of the baked crust.

Dump all raspberries but what you are using for garnish into the mixer bowl with the cream cheese and additional 1 1/2 Tbsp agave. Mix until pink and berries are incorporated.

Now pour this on top of your pink raspberry layer.

Depending on your oven you will need to bake 30-40 minutes until firm when it is jiggled. My oven requires an additional 10 minutes on the convection setting.

Remove from the oven and cool. This can take several hours.

Decorate with raspberries and drizzle chocolate on top, fill in with dollops of heavy whipping cream or cool whip.

Gluten-free Cinnamon Raisin bread in bread machine (can be dairy SF and egg free as well)

My mom mentioned that she loves raisin bread. With her being gluten free, potato and dairy free it becomes difficult to find good raisin bread and even more difficult to make bread that doesn’t fall apart and holds its structure. She also is intolerant of flaxseed, so I had to come up with several variations and substitutes that could be used in this bread without destroying the structure of the bread.

Dry ingredients:

2 cups bread flour (I use my English muffin flour)

3/4 cup ATK flour

1/4 cup rice flour

1/4 cup flax seed meal (buckwheat, Millet, sorghum or brown rice flour can be substituted)

1/4 cup dry milk powder, dairy or non dairy (Vance’s Dairfree, or other dry powder product or almond meal)

1/2 tsp baking soda

2 tsp baking powder

1 tsp sea salt

2 tbsp cinnamon

2 tbsp sugar

1 tbsp yeast, hold off adding to dry mixture, this will be added to the wet fizzy ingredients last

Wet ingredients:

2 LG eggs room temperature, beaten (or egg substitute)

2 Tbsp honey, coconut nectar or agave

1 1/4 room temperature sparkling water, club soda, ginger ale, gluten free beer or whole milk (not skim) (I used a berry Hi-ball energy drink)

1/4 cup EVOO

1 tsp apple cider vinegar

1 tsp vanilla bean paste or vanilla extract (I used both increasing to 2 tsp)

1/3 – 1/2 cup of Raisins (to personal taste)

For cinnamon stripe in the middle of the bread and topping:

2 to 1 ratio of sugar to cinnamon

You can make a large batch of cinnamon sugar to shake on the bread.

2 tbsp sugar (or other dry sugar substitute)

1 tbsp cinnamon

The key to getting a good rise on the gluten free breads is that all ingredients are room temperature.

Whisk together dry ingredients in a bowl, not including yeast.

In a stand mixer put honey and “fizzy” soda, apple cider vinegar, EVOO, beaten eggs, and vanilla with the paddle attachment. Add yeast to liquid mixture and incorporate. Pour in the dry flour ingredients and mix together until all incorporated then add raisins. It will be very thick.

Spray your bread pan lightly with cooking oil. If your bread machine does not have a gluten-free bread setting you need to remove the detachable blade if you have one. Gluten free bread cannot take two knockdowns in a traditional bread maker because it does not have the ability to rise the second time.

Put half of the bread dough into the pan with a rubber spatula.Wet the back of your rubber spatula with tap water and smooth out the top. Now add as much cinnamon sugar as you like being careful not to spill it down the sides of the bread dough. Try to keep it in the middle of the dough otherwise you might end up with it being burnt to the sides of the pan. The more you add the deeper the stripe will be in the middle of the bread. Add the rest of the remaining dough and smooth flat the top with your wet rubber spatula. Be sure to only use a little bit of water on the back just to be able to smooth out the dough. You can round the top or flatten it. Sprinkle with more cinnamon sugar.

Add the bread pan to your machine and set for sweet bread setting. This has a fantastic smell while cooking.

When it’s done wait for it to cool before cutting or it could crumble.

Butter and sprinkle with cinnamon sugar or even maple syrup.

Enjoy!

Gluten-free Burrito tortilla

1 cup milk, heated 1 minute in microwave

1 tbsp honey

2 tsp instant yeast

3/4 cup ATK flour

3/4 cup rice flour

3/4 cup brown rice flour

3/4 cup potato starch

2 tsp guar gum

1 1/2 tsp salt

1/4 tsp baking powder

1/4 cup canola oil

2 large eggs beaten room temperature

2 tbsp sour cream

2 tbsp apple cider vinegar

Ghee or butter

Heat the milk in a glass container in the microwave for 1 minute. Stir the milk and add the yeast and honey. Allow it to rise while you mix together the other ingredients.

Mixed together and whisk well in a separate bowl the flour, starch , guar gum, salt and baking powder.

In a mixing bowl beat the eggs and the oil until incorporated. Add the two tablespoons of sour cream continue mixing and then add the apple cider vinegar. Add the flour mixture and continue to mix until incorporated. Once everything is incorporated stop the mixer and add the milk honey yeast mixture to it by hand so as not to kill the yeast.

Heat the Ghee or butter in a flat cast iron pan. Drop large dollops of the mixture into the skillet. Spray the back of a flat spatula preferably silicone with a cooking oil or spray and use it to flatten the batter while spreading it in the pan. Your result should be a flat tortilla bread.

Fill with taco meat, gyro meat or your favorite sandwich filling. Enjoy!

Single serve GF Chocolate mug cake

6 tsp ATK or gluten free flour of your choice

2 Tbsp cocoa powder

1/8 tsp kosher salt

2 Tbsp granulated sugar

2 Tbsp butter unsalted melted

3 Tbsp milk

1/4 tsp baking powder

1 Tbsp chocolate chip or butterscotch chips

Grease a mug that is microwave safe. Whisk together dry ingredients, add milk and butter. Drop in chocolate chips and microwave for 1 – 1 1/2 minutes on high.

Top with chocolate chips. Enjoy!

My version of Gluten free Brunswick stew and BBQ sauce

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I had to adapt this recipe to one that did not contain corn, soy, wheat, or gluten of any type. This is one of my favorite recipes from my hometown of Savannah Georgia. This is my kind of comfort food. It all starts with the BBQ sauce.

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Ingredients:

2 sticks of butter to be added at separate times

3 1/2 cups of Simply Heinz

1/2 cup French’s Yellow Mustard

1/2 cups Apple Cider Vinegar

1 Tbsp chopped garlic

1 tsp fine ground pepper (if you like it spicy, add 2)

1 tsp red pepper flakes

2 Tbsp Hickory liquid smoke

4 Tbsp L&P Worcestershire

2 Tbsp Chipotle Tabasco

1 Tbsp lemon or lime juice

1/2 cup dark brown sugar

For the stew:

3 cups of cubed potatoes

1 medium sweet onion chopped finely

14 1/2 chicken broth

2 lbs boiled/cooked chicken of your choice

8 lbs of beef or pork (I prefer pork due to the amount of fat it contributes to the stew)

1 can organic early peas

2 cans of stewed/chopped tomatoes (chop large whole tomatoes and retain liquid to add to pot)

1 16 oz package frozen baby lima beans

1/4 cup liquid smoke

Normally 1 can (14 oz) creamed corn is added but since I am allergic I omit it.

Start with the sauce, melt one stick of butter in a large sauce pan. Add catsup, mustard,and apple cider vinegar. Simmer together in a pot stiring frequently.

Add the garlic, both peppers, liquid smoke, Worcestershire, Tabasco and lime/lemon juice.

Add dark brown sugar and continue to stir until all is incorporated.

In a separate pot cook the chicken or pork until done. it can be boiled, roasted or you can buy already cooked from the grocery store.

In a pot to make the stew add 1 stick of butter, 3 cups of potatoes, onion, chicken broth, shredded chicken meat and pork cubed or shredded. Bring to a boil until potatoes are cooked all the way through and are tender.

Add peas, stewed tomatoes, lima beans, liquid smoke, 2 cups of the BBQ sauce.

Simmer for 45 minutes to an hour.

Serve with toast or as a side to a BBQ sandwich.