I have to confess that I find frying food a bit scary. All that bubbling, boiling oil. Yikes! On the other hand, fried foods taste amazing.

I am not recommending frying foods on a regular basis, but on occasion they make a wonderful treat. Fried chicken, onion rings, and mozzarella sticks…seriously good food.

Fried Mozzarella Sticks are a family favorite at my house. I can’t say I make them on a regular basis, but I have made them more times than I care to admit.

After several attempts, I found what we think are great-tasting gluten free Fried Mozzarella Sticks. I really like to use Bob’s Red Mill Gluten-Free Biscuit and Baking Mix; since it already has baking powder and xanthan gum in it, it saves that extra step.

For the bread crumbs I just use whatever gluten-free bread I may have had on hand. I find it easiest to pulse it in the food processor until it is fine, toast it in a preheated oven, and then give it an extra whirl in the food processor. I think this helps get the texture super fine like store-bought bread crumbs. I know gluten-free bread crumbs are available at some grocery stores, and this would obviously save you some time, but I have never tried them.

Hot, gooey Fried Mozzarella Sticks.

Fried Mozzarella Sticks

You’ll end up with too much breading, but I find it is much easier to have too much rather than too little

• 8 mozzarella string cheese sticks
• canola or vegetable oil for frying
• 1/2 cup Bob’s Red Mill Biscuit and Baking Mix
• 1/2 cup cornstarch
• 1 egg +2 TB water, whisked to combine
• 1 cup dried gluten-free bread crumbs (I season mine with Italian Seasoning)

1. Place unwrapped cheese sticks in the freezer for at least 15 minutes before breading and frying; this prevents them from melting immediately when they hit the hot oil. Heat about 1-inch oil in a heavy, large saucpean to 365 (or heat an electric deep fryer).
2. In 3 separate, shallow dishes you’ll need to have 1) biscuit mix and cornstarch well mixed 2) egg wash 3) seasoned bread crumbs.
3. One at a time, dip the cheese sticks into the cornstarch mixture, then the egg wash, and lastly roll in the bread crumbs, pressing if necessary to adhere the crumbs to the cheese. If the breadcrumbs aren’t completely coating the cheese sticks, dip into egg wash and breadcrumbs again.
4. Fry the cheese sticks, being sure not to overcrowd them, in the hot oil for about 30 seconds per side (about 1 minute in a electric deep fryer) or until golden brown. After removing from the hot oil, I place them on a cooling rack set over paper towels for a few minutes to cool and drain.

Sides, Snacks gluten-free breading, gluten-free cheese sticks

The one and only dish I remember my dad cooking for us growing up was boxed macaroni and cheese with diced up hot dogs, spread into a 9×13 pan and baked in the oven. I am sure he only entered into this task under duress; my mom was in the hospital and with four kids to feed, he had to come up with something. The ladies from church had brought food, good food, but apparently not this night. I remember watching him as he set the orange, bubbling dish on the stove top and thinking, you’ve got to be kidding, Mom would never serve us this for dinner. And so began my dislike for the boxed variety of macaroni and cheese.

Homemade mac & cheese, on the other hand, is a completely different food. Pasta baked in a smooth, creamy cheese sauce. Real cheese sauce, mind you. From real cheese, that requires refrigeration and grating.

There are so many recipes for homemade mac & cheese, and I must say most of them are quite good. Nothing at all like the powder packet that comes in those little blue boxes. However, some recipes are better than others, and this recipe is definitely my favorite.

It is based on a Gourmet recipe and with extra-sharp Cheddar and Dijon mustard it is a grown-up take on the classic dish; probably not something kids used to the boxed, orange variety will be too excited about. But for those of us with more sophisticated tastes, the creamy sauce combined with the crunchy topping is really quite delicious.

I use the food processor to make crumbs out of my gluten free loafs (this works especially well once they get dry and crumbly). I freeze the crumbs and when I want to use them I toss them on a rimmed baking sheet and bake them for 10-15 minutes, or until dry and lightly toasted.

So, my dad’s birthday is coming up and I was thinking I should make him a pan of this Mac & Cheese, being sure of course to stir in some cut up hot dogs before placing it in the oven. And with the mustard, I believe the hot dogs just might work this time. I think he will agree, my version is way better than his original

My favorite Mac & Cheese

Macaroni & Cheese

Although I really like the extra-sharp Cheddar/Dijon combination, you could use mild Cheddar, Colby-jack, or any other easy melting cheese for all of part of the cheese in this recipe.

topping:

• 2 TB butter, melted
• 2 cups dry bread crumbs (I just crumb whatever gf bread I have)
• 1 cup grated extra-sharp Cheddar

cheese sauce & pasta:

1-16oz package gluten free pasta, cooked, rinsed and drained

3 TB butter

2 TB arrowroot powder

1/2 tsp red pepper flakes

2 3/4 cups milk

3/4 cup heavy cream

4 cups grated extra-sharp Cheddar cheese

2 tsp Dijon mustard

1 tsp salt

1/4 tsp ground pepper

1. Preheat oven to 400.
2. To make the topping: in a bowl, combine the butter, bread crumbs and cheese and mix until combined.
3. To make the sauce: In a large saucepan, melt the butter over med-low heat; add the arrowroot and pepper flakes, whisking for several minutes, until it thickens. Add milk in a steady stream and bring to a boil, whisking constantly. Reduce heat to a simmer and cook for an additional 3 minutes or until sauce will coat the back of a spoon. Add cream, cheese, mustard, salt and pepper, stirring until smooth (this sauce isn’t super thick). Remove from heat and add cooked pasta.
4. Pour into a 3-qt dish or 9×13 pan. Sprinkle the topping evenly over the macaroni and bake until golden and bubbling, about 25 minutes. Allow to rest about 5 minutes before serving.

Main Dishes, Meatless Monday, Sides meatless pasta gluten-free

I must admit I have never been a huge fan of rice mixes; they have so much salt and additives. And, of course, if you are gluten free you know the list of gluten free rice mixes is pretty short. However, sometimes I could really use their convenience.

So, I was quite happy to see a recipe to make my own Lemon & Dill Rice Mix in a Paula Deen Kid’s cookbook, of all places. She has it listed as a food gift, but I think it is also a perfect make ahead mix to keep for busy weeknight meals. Throw the mix in a pan with some water, or in a rice cooker, and you have a quick and easy side dish in about 20 minutes. Gotta love that.

This recipe is really easy and would be a great project for older kids or teens to make by themselves, either for gifts or for make ahead mixes for your own pantry. If you want to make it as a food gift, be sure to attach a tag or note card with the cooking directions.

A few tips about the ingredients: dried grated lemon zest can be found down well-stocked spice aisle, or if you are ambitious I am sure you could dry your own   And for the chicken bouillon I use a gluten free one that I can find at the grocery store it’s Vogue Cuisine Chicken Soup and Seasoning Base. I am guessing there are others out there, too. I typically use Better Than Bouillon, but in something like this it wouldn’t work.

I would consider the flavor of this rice pretty mild; so if you want more flavor, increase the zest, dill, and onion accordingly. This would go well with seafood or poultry.

A salad, chicken, and Lemon & Dill Rice-a quick dinner.

Lemon & Dill Rice Mix

I already reduced the salt, but you could certainly omit it altogether due to the salt in the bouillon.

• 1 1/4 cups uncooked white rice
• 1/4 tsp salt
• 1 tsp dried dill weed
• 2 tsp granulated chicken bouillon (or vegetable bouillon)
• 1/2 tsp dried minced onion
• 1 1/2 tsp dried grated lemon zest

1. Combine all the ingredients in a small bowl or resealable bag and mix to combine. Store in an airtight jar, container or resealable sandwich bag.
2. To prepare: Bring 2 1/2 cups water and 1 TB butter to a boil in a 2 qt saucepan. Add the rice mix, stir and cover with a lid. Reduce heat and cook for 20 minutes. Allow to set 5 minutes and fluff with a fork before serving. (You can also just throw it all in the rice cooker and cook it like white rice)

 

 

Cooking With Kids, Food Gifts, Make ahead, Sides gluten free rice mix, homemade rice mix

Football and party dips, they seem to go hand-in-hand this time of year. So, I decided to share a tasty dip recipe today. I think it’s bit classier than the usual processed cheese and salsa recipes floating around

This dip is inspired by a Southern Living recipe. And in true Southern Living fashion, this dip is high in flavor and high in fat. With mayo, sour cream, and bacon it’s not going to make any heart-healthy list, but it will most likely be a hit at your next party!

This dip is served on Belgian endive leaves, which serves as the “lettuce.” It’s a really delicious combination and my kids like to call them BLT Boats. Even if you aren’t a fan of endive, this dip is still really delicious and can be served with tortilla chips or crackers. If you are up for it, making your own baked tortilla chips is super easy.

BLT Dip- a fun party food!

BLT Dip

If you want to make this dip a bit healthier, you could use low fat mayo and sour cream.

• 10 cooked bacon slices, crumbled
• 1 cup diced tomatoes (I like to use grape tomatoes)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 TB chopped fresh flat-leaf parsley
• dash of garlic powder or garlic salt
• salt and pepper to taste
• Belgian endive leaves, crackers, or chips for serving

1. In a medium sized bowl, combine the bacon, tomatoes, mayo, sour cream, parsley, and garlic powder. Taste, salt and pepper if needed. Cover and refrigerate for one hour or until chilled thoroughly. Serve with endive leaves .

Sides Gluten free dip

When I make oven fries, my family always fights over the crispy pieces that remain on the baking sheet, so when I was making dinner recently I made an impromptu decision to make oven baked potato chips. I figured they couldn’t be that hard.

They are in fact quick and easy, however, I think a mandoline or a food processor is really helpful to slice the potatoes evenly. I have a very old, hand-me-down food processor, and my potatoes didn’t slice so evenly, resulting in uneven cooking. But truthfully, it didn’t bother us much. They were really crispy and really tasty.

If you are using a food processor, make sure and use small-medium sized potatoes that will fit down the chute. I chose to peel the potatoes, but you could just scrub them really well and leave those peels on.

We seasoned these simply with salt, but you cold get creative here and make virtually any flavor potato chip you wish. Just don’t skimp on the oil or grease, I think it really help them get crisp. I happened to be making bacon cheeseburgers the other day (if you know me you might know where this sentence is going), and I decided to brush one batch of the potatoes with bacon grease rather than olive oil. Those were some unbelievably good chips. They didn’t exactly taste like bacon, they just had a lot of flavor.

Potato slices- oiled, salted and ready to bake.

Baked Potato Chips- all ready to eat!

Baked Potato Chips

A mandoline or adjustable slicer would work the best, I use my food processor, but a knife would also work to slice the potatoes thinly.

• about 3 TB Oil (olive or canola) or bacon grease
• 2 medium russet potatoes
• about 1/2 TB kosher salt or other seasoning.

1. Preheat oven to 375 or on convection 350. Generously grease two rimmed baking sheets with oil.
2. Slice potatoes very thinly, about 1/16 of an inch. Arrange the slices in a single layer on the baking sheets. Lightly brush with remaining oil and sprinkle with salt.
3. Bake, rotating sheets every 5 minutes, until very golden, about 10-15 minutes. Remove from oven and allow to cool (I use a plastic spatula to scrape them up before they cool completely).  Leftovers can be stored in an airtight container at room temperature.

quick and easy, Sides, Snacks baked potato chips, gluten free potato chips