Gone are the days of frozen boxed fish sticks and chicken nuggets, but here’s a recipe that will still allow you to indulge with just a little more work.
My kids raved about these! They were crispy and flaky with great flavor. Hope you enjoy!
Gluten-free Fish Sticks:
2 pounds fresh or frozen fish filets (1/2 to 1 inch think) (I used frozen cod)
2 eggs, beaten
1/3 C. milk
3/4 C. corn meal
1/3 C. potato starch
1 1/4 t. Lawry’s seasoned salt
1/4-1/2 t. pepper
dash of cayenne pepper (optional)
oil for the frying pan
Thaw fish and pat dry.
Combine eggs and milk in a shallow dish.
In another shallow dish, mix dry ingredients.
Heat oil to 375 or medium high.
Dip fish into egg mixture, then into dry coating mixture.
Fry 4-5 minutes on each side until golden brown and fish flakes easily with a fork.
Here’s a version of Mexican rice which uses spices added right into the cooking pot. Put all ingredients in there, bring to a boil, then simmer on low heat until done. You can use white or brown rice. I used brown, because this was the perfect chance to jazz up the brown rice I was trying to sneak into dinner. My tip for perfectly cooked brown rice is to bring it to a boil, put a lid on it, turn the burner off, and leave the pot on the burner for 45 minutes or longer. Do not peek and raise the lid.
You could easily add some ground beef, cooked chicken, or black beans to this rice to make a main dish out of it. It’s super easy! Enjoy!
1 1/2 C. rice (brown or white)
3 C. broth or water
1 t. salt
1 t. cumin
2 t. chili powder
1 t. dried cilantro (or even better, mix in 1/4 C. fresh after the rice is cooked)
I made a batch of Chex Mix yesterday, and I can never make it again. The temptation is too much for me to bear. I cannot resist stopping by the pantry for a handful each time I walk into the kitchen, so please allow me to post this recipe and then hide it forever.
Store bought Chex mix is not gluten-free, but it is also not as good as homemade. I used the recipe from the Pioneer Woman, which adds in fresh garlic and a little Tabasco, making sure to use only Corn Chex and Rice Chex and gluten-free pretzels.
Here’s the link to the recipe on thepioneerwoman.com.
And, here it is written out as the Gluten-free version:
- 4 1/2 cups Corn Chex
- 4 1/2 cups Rice Chex
- 2 cups Gluten-free Pretzel Sticks
- 2 cups Mixed Nuts
- 1 stick (to 1 1/2 Sticks) Butter)
- 3 Tablespoons Worcestershire Sauce
- 6 dashes (to 12 Dashes) Tabasco Sauce
- 3 cloves (to 5) Garlic, Mashed
- 1 teaspoon Lawry’s Seasoned Salt
- ¼ teaspoons Onion Powder
Dump cereal into a large mixing bowl. Add in pretzel sticks and nuts.
In a microwave-safe bowl, add remaining ingredients and microwave until butter is melted. Stir together and toss into a cereal mixture, stirring as you go.
Transfer mix onto one or two baking sheets, and bake in a 250-degree oven for 1 hour and 15 minutes, stirring every 15 minutes. Let cool and store in an airtight container.
Grab a handful every forty minutes. Eat. Spoil your appetite.
(photo by Pioneer Woman)
My favorite salad dressing, which I use on every salad now, is a homemade one from The Pioneer Woman. It is made with fresh lemon juice, olive oil, garlic, and Parmesan cheese, and it will keep in the fridge for a few weeks. Mine never lasts that long, because I make salads now just to taste this dressing.
The link to PW’s post is here.
And, here is the printed recipe:
- ¾ cups Olive Oil Or Canola Oil
- Juice Of 2 Lemons
- 4 Tablespoons Grated Parmesan Cheese
- ¼ teaspoons Salt, More To Taste
- Freshly Ground Black Pepper
- ¼ teaspoons Sugar
- Dash Of Paprika
- 1 clove Garlic – Peeled And Left Whole
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.
This is no ordinary Banana Pudding! It’s the best ever, and it’s the kind of dessert that makes people amazed at the first bite and run to get the recipe on the second. The secret ingredient is the can of sweetened condensed milk, which adds plenty of creaminess and rich sweetness.
To make this gluten-free, you just need to use GF animal cookies instead of Nilla Wafers. I usually make two versions with both kinds of cookies, so everybody’s happy. But, I’ve been told that the gluten-free kind is just as good. It’s really not about the Nillas anyway when you taste this pudding.
Gluten-Free Banana Pudding:
1 can sweetened condensed milk
1 large tub of Cool Whip, thawed
1 large package of instant vanilla pudding
2 C. milk
Mix all ingredients together until smooth and fluffy. Layer cookies, then bananas, then pudding in a large bowl. You’ll do this 2 or 3 times. End with a layer of cookies. It’s extra good if you make it a day ahead. Refrigerate until ready to serve.
I use KinniKritters Animal Cookies for our gluten-free pudding and Nilla Wafers for the regular pudding.