Sunday, December 1, 2013
Thursday, November 21, 2013
It is Super Bowl time and at the Withrow house that means wings….at LOTS of them! Below are two of the best wing sauces I a have found. My guys like the TGI Friday Sauce and my home brewed Sweet Baby Ray’s Smokey Chipotle BBQ Sauce (yes they have since came out with their own but I have yet to taste it.). Grab your fire extinguisher and get to cookin’!
Tuesday, November 19, 2013
Buttermilk Baked Chicken Goes Gluten Free
Monday, November 18, 2013
(makes 2 sandwiches)
Remove pan from heat and remove chicken.
Press down on sandwich with a spatula. When it is a nice golden brown flip the sandwich and repeat. If you have a Panini press just assemble the sandwich and pop in the press.
See that tomato garnish on the plate? I am going to pop that in my Panini and as I like a little acid to cut through the oil in the pesto. YUM!
Saturday, November 16, 2013
Pumpkin Spice Coffee Syrup
PLEASE NOTE: THE "MAGIC" MEAT SAUCE IS GF. AS OF THIS POST THE ONLY OTHER RECIPE THAT IS GF IS THE BOLOGNAISE SAUCE. AS TIME ALLOWS I WILL TRANSFORM THE OTHER RECIPES FOR YOU DINING PLEASURE.
Thursday, November 14, 2013
Welcome to my humble blog! If you are trying to live a gluten-free lifestyle this is the blog for you. I will be posting lots of recipes that I have personally tried and found to be not just OK, but really good! What is the point of eating food if it does not taste great?
I will also (as soon as I learn how) add links to my Gluten-Free Pinterest boards, other blogs, and sites that can help you along your way.
In the mean time you can check out my other blog Crystal's Cookin' at www.crystalscookin.blogspot.com. You can catch my regular recipes plus some that are naturally gluten free.
And just in case you need some more recipes for your Thanksgiving Feast, I have just the link to cover you until I can get more recipes up on the blog. http://tasty-yummies.com/2013/11/12/99-gluten-free-thanksgiving-recipes/.
But never fear I have many more recipes, tip, hints, and tricks on the way :D
1 teaspoon savory
1 teaspoon poultry season
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, diced (about 1 cup)
2 stalks celery, diced (about 3/4 cup)
1/2 carrot, diced (about 1/2 cup)
1/4 cup of white wine (or substitute turkey or chicken broth separated before egg is added)
2 - 3 cups good quality turkey or chicken broth
Spread on a jelly roll pan, mist with butter flavor cooking spray, lightly toss and repeat until lightly coated.
Bake at 250 degrees, stirring every 15 minutes or so, until toasted, all moisture is removed, and cubes are crunchy. This will take about an hour depending on humidity. Remove toasted cubes from oven and cool completely.
3. Sprinkle with savory, poultry seasoning, ground sage, salt (if desired), and pepper. Mix well and set aside or store in airtight container for later use.
4. When ready to continue. Sauté onion, celery, and carrot in butter flavor spray until tender adding a little water if necessary to prevent browning. Add white wine and cook until alcohol is evaporated. Whisk egg into 2 cups of broth. Remove pan from heat and add broth with egg. Add bread cubes and stir gently until combined. Add additional broth if need, but be careful to not get the cubes too wet as this will make them mealy in texture. This is the purpose of adding the egg to the broth. I have found the egg helps to keep the break from breaking down. If you need more moisture (you will lose some in the baking process) add it after step 5 so you do not break down the bread.
5. Transfer to an 8" square baking pan and bake uncovered at 350 degrees until brown on top about 45 minutes or until an internal temperature of 160 degrees.