Sundried Tomato-Basil Cheese Ball (GF)

Sundried Tomato-Basil Cheese Ball (GF)

(12 servings)

Ingredients:

8 oz. Cream Cheese, softened

½ cup Mozzarella Cheese, shredded

1/3 cup Sundried Tomatoes, chopped

1 tsp. Dried Basil

½ tsp. Garlic Powder

¼ tsp. Salt

2/3 cup Walnuts, chopped

Directions:

In a medium bowl, combine well all the ingredients except the walnuts.  Chill mixture for 30-45 minutes until firm.  Now shape into a ball and roll in the chopped walnuts to coat.  Serve with tortilla chips, crackers and/or fresh cut vegetables of choice.  Let sit at room temperature for 15-30 minutes before serving.

Note:               Be sure to double check that all ingredients are gluten-free that you are using.

Note:               The sundried tomatoes can be dry or oil packed.  Just press them between paper towels in oil packed to eliminate some of the oil.

Ideas for Future Efforts

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Cheesesteak Dip (GF)

Cheesesteak Dip (GF)

(12 servings)

Ingredients:

1 tbsp. Olive Oil

1 small Onion, chopped

1 medium Green Bell Pepper, chopped

8 oz. Cream Cheese

1 jar (15 oz.) Cheez Whiz,

1 cup Salsa, your favorite

1 cup Deli Roast Beef, chopped

¼ cup Cheddar Cheese, shredded

Directions:

In a medium skillet over medium-high heat, add oil and then onion and pepper.  Cook until softened, then reduce heat to medium.  Add in cream cheese, stirring until softened.  Next add cheez whiz, salsa and beef.  Stir to combine well.  Remove to a 1½ quart shallow baking dish and topping with the shredded cheese evenly.  Place in a pre-heated 375-degree oven for 20-25 minutes or until bubbly and golden brown.  Serve with tortilla chips, crackers and/or fresh cut vegetables of choice.

Note:               You could add a little heat, if desired, by adding some chopped jalapeno peppers to the mixture.

Note:               Be sure to double check ingredients to be sure they are all gluten-free.

Ideas for Future Efforts

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GF Final Four Cheese Snacks

The men’s “Final Four” is coming up this weekend.  Many times at parties like the ones that will happen this weekend, those that need to be gluten-free have problems.

So I have a couple of cheese dishes that will work for everyone.  On Wednesday, try the “Cheesesteak Dip (GF)” for something different.  Then on Thursday, It’s a “Sundried Tomato-Basil Cheese Ball (GF)” to please the crowd.

As with any gluten-free recipe, you need to be sure all your ingredients are gluten-free.  I mention in each recipe to serve both of these with tortilla chips, crackers and/or fresh cut vegetables of choice.  I don’t mention there that these need to be gluten-free items.  I do mention in the notes section that you need to double check all ingredients to be GF.

Another problem to pay attention to if you are at a party with these dishes, is cross-contamination.  Other people may be putting gluten chips or crackers into this items.  So if you’re are at someone else’s home, remember to talk to them about your concerns.

Other than that, I hope your team is still in the mix and best wishes for them. Until next week, “Happy Cooking” and please remember to pass along this link to family and friends.  Thanks.

Hot Cross Buns

Hot Cross Buns

(15 buns)

Ingredients:

Buns:

1½ cups Milk, lukewarm

½ cup Sugar

1 tbsp. Active Dry Yeast

4½ cups All-Purpose Flour

½ tsp. Salt

½ tsp. Nutmeg

2 large Fresh Eggs

4 tbsp. Unsalted Butter, softened

1 cup Raisins, soaked in rum (option)

Glaze:

¼ cup Water

¼ cup Sugar

Icing:

½ cup Sugar

2 tbsp. Cream Cheese, softened

1 tbsp. Unsalted Butter, softened

1 tsp. Vanilla

½ tbsp. Water

Directions:

In a small bowl, combine lukewarm milk, sugar and yeast.  Stir and let rest for about 10 minutes until yeast activates.  You’ll notice bubbles forming.  Using a freestanding mixer, add 4 cups flour, salt and nutmeg to the mixer bowl.  Mix to combine.  Add the eggs and butter to the yeast mixture and stir.  Pour the yeast mixture over the flour and using the dough hook, mix for about 5 minutes.  Add the raisins and continue mixing another minute.  If dough is too wet, add a little more flour.  Dough should be quite soft and elastic.  Dough will pull away from sides when done.  Remove dough from bowl.  Oil bowl and put dough back in, coating dough with the oil.  Cover with plastic wrap, place in a warm place and let rise 2-hours or until doubled in size.  Lightly flour a clean a clean work surface, place sough and punch down.  Cut dough into 15 equal pieces and roll into a nice ball.  Line a 10x15 casserole dish with parchment paper and place each ball in rows of 3x5.  Cover dish with a clean damp towel and let rise another 30 minutes or until doubled in size.  Place in a pre-heated 375-degree oven for 20-25 minutes or until golden brown.  While buns are baking, put water and sugar in a small sauce pan over low heat.  Bring to a boil and continue another minute or until syrup thickens a bit.  Set aside.  When buns come out of oven, brush with the syrup and let cool.  For icing, whisk together the ingredients, pour into a piping bag and refrigerate until needed.  When buns are cool enough to ice, pipe a cross on each one.

Note:               If icing is too thick, add a little more water.  If too thin, add a little more sugar.

Note:               If you don’t have a freestanding mixer, you can do all of this by hand in a large bowl.

Ideas for Future Efforts

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Basic Challah

Basic Challah

(2 loaves)

Ingredients:

1 pkg. Dry Yeast

1 1/3 cups Warm Water

1/3 cup Sugar

2 tsp. Salt

1 lb. All-Purpose Flour plus about 4 cups

1 large Fresh Egg

1/3 cup Canola Oil

1 large Egg Yolk

1 tbsp. Water

Directions:

In a large bowl, dissolve yeast in warm water.  Add sugar and let stand 2 minutes, until it starts bubbling/foaming.  Add salt, egg, oil and mix well.  Gradually add flour, 1-2 cups at a time.  Mixing after each addition.  As mixture becomes stiff, flour your hands and remove to a floured surface and begin kneading.  Add flour in smaller amounts until dough is smooth and elastic but not sticky.  Oil the bowl and return dough to it.  Cover with a clean tea towel and let rise 2-hours in a warm place.  Remove dough form bowl and punch down to remove air pockets.  On a floured surface, divide dough in half.  Working with one piece at a time, divide into 3-equal pieces and make a long rope of each in equal length and thickness.  Loosely plait the 3 ropes together.  Pinch the ends together to seal.  Place the finished product on a baking sheet covered with parchment paper.  Repeat process for second plait.  Cover each with clean tea towel and let rise 1-hour.  Mix the egg yolk and water and brush this mixture over each brioche right before going onto the middle rack in a pre-heated 375-degree oven for 30-35 minutes or until golden brown.  Let cool on a wire rack.

Note:               You can use a freestanding mixer with a dough hook for the first part.  Once you remove the dough to start in rising, you’ll have to follow above directions.

Ideas for Future Efforts

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Breads for Passover and Easter

We have some holidays coming up very soon.  Passover starts on March 30^th and Easter is Sunday, April 1^st.  So this week I’ve got a couple popular baked items for you.

Wednesday there is a recipe for “Basic Challah” bread.  Then on Thursday, we have “Hot Cross Buns” that offer something a little different.

I don’t know about you, but I’m not that comfortable with baking.  My area of fun is in cooking.  So I have a few pieces of information that I hope will help you feel a little more comfortable then before you read this today.

Yeast is one of my bugaboos.  I have trouble getting the yeast to activate and make things rise.  So when using dry yeast, you want the temperature of the liquid to be 105-110- degrees.  By liquid I mean water or milk.  It depends on the recipe as to what is called for in this part.

If you have sugar as an ingredient, it usually goes in here with the yeast.  The key thing about yeast, if it doesn’t start bubbling or frothing up, it’s not going to help your dough rise.  So if it doesn’t bubble or froth, start that part over again.  Because you don’t want to waste your time and money making something that turns out bad.

If you buy yeast in a jar, once opened it needs to be in a refrigerator.  Also, be sure to check the “use by date” because that can affect it too.

That’s enough for today.  So enjoy trying these recipes.  Keep a good handle on using and storing yeast.  Last, but not least, “Happy Cooking” and please share the link with others.  Thanks.

Irish Fried Cabbage with Bacon

Irish Fried Cabbage with Bacon

(6 servings)

Ingredients:

6 oz. Thick-cut Bacon, chopped

½ small Yellow Onion, diced

½ head Green Cabbage, shredded

1 tbsp. Light Brown Sugar

¼ tsp. Salt

¼ tsp. Black Pepper

Directions:

In a 4-6-quart Dutch oven over medium-high heat, cook bacon until crisp.  Remove bacon with a slotted spoon to a paper towel lined plate and set aside.  Now add onion to the bacon drippings and cook (1-2 minutes) or until translucent.  Add the cabbage and toss to coat.  Add brown sugar, salt and pepper cooking cabbage until tender (5-7 minutes).  Add the bacon back to cabbage mixture, toss and cook 2-3 more minutes.  Serve hot and season with more salt and pepper if necessary.

Note:               Try adding some toasted caraway seeds if you like them.  It will add another dimension to the taste.   

Ideas for Future Efforts

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Irish Potato Pie

Irish Potato Pie

(6-8 servings)

Ingredients:

1 sheet Puff Pastry, thawed

4 tbsp. Unsalted Butter

7 slices Thick-cut Bacon, chopped

4 large Russet Potatoes, peeled and thinly sliced

1 large Yellow Onion, peeled and thinly sliced

1 tbsp. Fresh Dill, chopped

½ cup Heavy Cream

½ tsp. Salt

¼ tsp. Black Pepper

Directions:

In a 9-inch tart pan, place puff pastry and push into corners.  Cut excess dough leaving a ½-inch to crimp along the edge.  Place prepared pan in the refrigerator until ready to fill.  In a large skillet over medium-high heat, melt butter and sauté bacon until crispy.  Now add potatoes, onions and dill.  Season with salt and pepper.  Gently stir mixture to coat everything in the fat.  Cook mixture for about 5-10 minutes.  Potatoes do not have to be cooked through.  Spoon mixture into prepared tart pan, smoothing it out.  Next add drizzle the cream over it evenly.  Bake on the low rack, in a pre-heated 350-degree oven, until potatoes are fork tender and the crust is golden brown.  Rest for 10-minutes before cutting into 6 or 8 wedges.

Note:               I’m partial to red potatoes, so you might give them a try in this recipe.

Ideas for Future Efforts

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Some Irish Dishes for St. Patrick's Day

St. Patrick’s Day is coming up Saturday (March 17^th) for those not in the know.  It’s a national holiday in Ireland.  But they don’t celebrate the day of green as we do here in the USA.

For us, it’s a BIG party all day and that’s even if you’re not Irish.  Green beer and corned beef are consumed at very high rates.  They even dye the river in Chicago green that day.  Many a city have St. Patrick’s Day parades too.

In honor of the upcoming event, I have a couple of Irish dishes for you to give a taste.  We have “Irish Potato Pie” on Wednesday followed by “Irish Fried Cabbage with Bacon” on Thursday.  These are both side dishes to accompany an Irish entrée.

If you are looking for other Irish dishes, check the recipe tabs above.  I have several more there.

Now I’m Irish and so I need to start preparing for the big day, Saturday.  So, I’m keeping this short today.  “Happy Cooking” and may the wee people grant you one wish on St. Patrick’s Day.

Please share the post and link with others.  Thanks.

Maple Salmon (GF)

Maple Salmon (GF)

(3-4 servings)

Ingredients:

¼ cup Real Maple Syrup

2 tbsp. Soy Sauce (GF)

1 clove Fresh Garlic, minced

¼ tsp. Garlic Salt

1/8 tsp. Black Pepper

1 lb. Fresh Salmon

Directions:

In a small bowl, mix syrup, soy sauce, garlic, garlic salt and pepper.  Place salmon in a shallow glass baking dish, coat with the maple syrup mixture, cover and refrigerate 30 minutes turning once halfway through.  Remove from refrigerator and uncover.  Place in a pre-heated 400-degree oven and bake for 20 minutes or until easily flaked with a fork.  Divide into portions and serve.

Note:               You can have salmon portioned before baking.  Also, this recipe is easily doubled too for large group.

Ideas for Future Efforts

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Salmon with Lime Cilantro Sauce (GF)

Salmon with Lime Cilantro Sauce (GF)

(4 servings)

Ingredients:

2 tbsp. Canola Oil, divided

1 tbsp. Brown Mustard Seeds

1 tsp. Cumin Seeds

4 pieces Salmon Fillet (1-inch thick)

1½ tsp. Kosher Salt, divided

½ tsp. Black Pepper

1¼ cup Fresh Cilantro Leaves, divided, loosely packed

½ cup Green Onions, sliced

1 medium Jalapeno, chopped

3 gloves Fresh Garlic

1 cup Coconut Milk

3 tbsp. Fresh Lime Juice

Directions:

Put 1 tbsp. oil in a small skillet over medium heat.  Add mustard seeds, cover and cook until you hear first seed pop.  Add cumin seeds, cover and cook 1 minute.  Remove from heat and let cool 10 minutes.  In a food processor, pulse toasted seeds, 1 cup cilantro leaves, green onions, 1 tsp. salt, jalapeno and garlic until finely chopped, 10-12 times.  Add coconut milk and lime juice, pulse to combine.  Meanwhile, brush salmon on both sides with remaining oil.  Sprinkle fresh sides with a ½ tsp. of salt and pepper.  Grill on a pre-heated medium-high grill, flesh side down (close lid if using gas), carefully turning once with a wide spatula, until opaque but still moist-looking in thickest part (9-10 minutes).  Lift salmon off skin onto serving plates.  Top each fillet with ¼ cup of sauce and 1 tbsp. of cilantro leaves and serve.

Note:               On the jalapeno, you can chop it up with or without the seeds.  It just depends on how much heat you want.  If heat is not your thing, don’t use a jalapeno.

Ideas for Future Efforts

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Gluten-Free Salmon Entrees

Seeing how it is still Lent, I thought I should do a couple more fish recipes.  This week is also my week for “Gluten-Free” recipes.  So these fish recipes are gluten-free but taste great to everyone.

They both also happen to be “Salmon” recipes.  I’m probably one of a few that don’t really care for salmon.  But this blog isn’t about my likes or dislikes, so I’m doing salmon this week.

Just a reminder for those that do need to be gluten-free.  Always check your ingredients.  The salmon recipe for tomorrow calls for soy sauce.  Not all soy sauces are gluten-free.  So make sure you get one that is gf.

The Wednesday recipe of “Salmon with Lime Cilantro Sauce (GF)” is a little more involved than Thursday’s “Maple Salmon (GF).”  So you have one very easy recipe and one needing a little more effort.

The recipe with the lime cilantro sauce is done on the outdoor grill.  It could easily be done indoors on a grill plate or even in the oven.  Use the one that works best for you and maybe the time of the year.

Enjoy and “Happy Cooking” until next week.  Remember to share the link to family and friends.  Thanks.

Apple Chicken Sausage Stuffed Mushrooms

Apple Chicken Sausage Stuffed Mushrooms 

(24 mushrooms)

Ingredients:

24 medium Cremini Mushrooms

1 tbsp. Olive Oil

2 links Apple Chicken Sausages, diced

2 slices Thick-Cut Bacon, diced

1 small Yellow Onion, diced

3 cloves Fresh Garlic, minced

¼ cup White Wine, dry

1 small Honeycrisp Apple, diced

1 large Fresh Egg, lightly beaten

3 oz. Cream Cheese, softened

¼ cup Italian Seasoned Breadcrumbs

¼ cup Flat-leaf Parsley, chopped

1 tsp. Kosher Salt

½ tsp. Black Pepper

¼ cup Parmesan Cheese, grated

Directions:

De-stem mushrooms and clean.  Place on a rimmed baking sheet, cavity up and set aside.  In a large skillet over medium-high heat, warm oil.  Add sausage and cook until golden brown and crisp (5-7 minutes).  Transfer to a medium bowl.  Now add bacon, onion and garlic to the skillet.  Cook until bacon is crisp.  Add wine and cook until evaporated.  Transfer to the mixing bowl.  Add the apple, egg, cream cheese, breadcrumbs and parsley to the mixing bowl.  Combine well and season with salt and pepper to taste.  Evenly fill each mushroom with the mixture.  Place in a pre-heated 350-degree oven for 25 minutes.  Remove from oven and sprinkle with the Parmesan cheese and serve.

Note:               If you cannot find the apple chicken sausage, use your favorite one then.

Ideas for Future Efforts

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