Showing posts with label Gluten Free Recipes. Show all posts
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20 Fast and Easy Recipes For The Winter


20 of 20

 Easy Baked Coconut Shrimp




Ingredients:

  • 1/3 cup all-purpose flour (or whole wheat) 
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • vegetable oil or coconut oil1

Directions:

  1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
  2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
  4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). 
  5. Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
  6. Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm.


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20 Fast and Easy Recipes For The Winter


18 of 20

 Homemade Crab Pretzels




Ingredients:

  • 1 (8 ounce) package full fat cream cheese, softened to room temperature
  • 1/3 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 2 large garlic cloves, minced (or 3/4 teaspoon garlic powder)
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce (add 1 tsp more for extra spice)
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 pound jumbo lump crabmeat, free of shells
  • fresh pepper, to taste
  • Soft Pretzels
  • 1 cup shredded cheddar cheese

Directions:

  1. Preheat oven to 325F degrees.
  2. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until creamy and free of lumps. On low speed, beat in the mayonnaise, grated parmesan, garlic, Worcestershire, fresh lemon juice, hot sauce, and Old Bay. Add the jumbo lump crab and beat for a quick 5 seconds to very slightly break up any huge lumps.
  3. Spoon the crab dip into an 8-inch or 9-inch casserole dish. I simply used a 9-inch pie dish. Top with a sprinkle of pepper, if desired. Bake for 30 minutes, rotating every 10 minutes. Remove from the oven and allow to slightly cool as you prepare the soft pretzels.
  4. Turn the oven up to 425F degrees. Make my homemade soft pretzels through step 5 (including the baking soda bath, which is step 5. Do not use the egg wash in step 6). I usually make the pretzels while the crab dip is baking.
  5. Bake the pretzels for 10-11 minutes. Remove from the oven and spoon crab dip on top of each pretzel. I used about 1/3 cup - 1/2 cup of crab dip on top of each pretzel, but the amount is entirely up to you. Sprinkle each with cheddar cheese. Place crab pretzels into the oven and bake for 5-8 more minutes until the cheese is bubbly and the pretzels have slightly browned. Optional: top finished crab pretzels with a sprinkle of parmesan cheese, Old Bay, or pepper.
  6. Serve crab pretzels immediately. Crab pretzels taste best immediately after they are made, though they keep well for up to 2 days stored at room temperature covered tightly. We warmed up the leftovers for about 30 seconds in the microwave before digging in.

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15 Top Recipes For The Spring

1 of 15

1. Sesame Chicken





GLUTEN FREE RECEIPE: MEDITERRANEAN SALMON

The combination of herbs, tomato, olives, pine nuts and feta turns salmon into a gourmet meal. The salmon is cooked quickly and the herbs also prevent it from drying out.  If you take the time to prepare toppings earlier and store it for later use it is a very quick meal to make at the end of the day to impress friends and family.  Serve with any green salad. 

Ingredients 
1/4 cup pine nuts, toasted lightly 
6 tablespoons finely chopped fresh basil 
3 tablespoon finely chopped fresh parsley 
1 tablespoon pressed or finely chopped garlic 
2 tablespoon lemon juice 
Organic extra virgin olive 
1 large sockeye fillet with skin (enough for 4 servings) 
Ground black pepper 
4 black olives marinated in oil, chopped 
2 small tomatoes, diced 
¼ to 1/2 cup fresh feta 

Preparation 

Mix parsley, basil, garlic and lemon juice together. Oil a sheet of foil, to place under your broiler.  Put broiler on high Take salmon and cover  flesh with a fairly light covering of black pepper.  Cover salmon with the herb mixture.  Turn salmon over quickly and place under broiler skin side up until skin is bubbling, about  4 mins.  Place spatula under salmon and quickly turn over.  Grab any herb mix that falls off and place back on top.  Cook salmon under broiler another 4 mins.  Cover salmon and herb with diced tomatoes, olives and feta.  Allow to sit  for a few minutes before serving.


 http://www.salmonfromnorway.com/var/ezflow_site/storage/images/b2c/recipes/usa/mediterranean-baked-norwegian-salmon/289154-6-eng-US/Mediterranean-Baked-Norwegian-Salmon_large.jpg
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