Salmon Patties

My family loves fish, and my kids miss having fish sticks.  Kids being kids, they like anything they can pick up and eat with their hands.  Salmon is very nutritious, rich in omega-3s, so it only makes sense to come up with something they can eat like fishsticks, nix the gluten, and add something of nutritional substance.  I always get stuck when trying to come up with something to serve with fish, other than rice.  We eat so much rice as it is, it's nice to change it up sometimes.  I served my salmon patties with baked sweet potatoes topped with real butter and brown sugar, and fresh green and wax beans from the garden, steamed. 

Salmon Patties

5, 5.5 oz cans of salmon, drained
1/2 c rice flour, brown or white
1/2 c corn flour
2 eggs
1/4 c milk
salt and lemon pepper, to taste
Oil for frying

Mix all ingredients in a bowl until well blended.  Drop 1/4 c at a time into preheated oil in frying pan.  Fry until deep golden colored on both sides. 
Now you can stop there, but I am a dipper.  I dip just about everything.  You can mix a 16 oz container of sour cream with 1/2 c of ranch, and 1 tsp of dried dill, or make a simple tartar sauce out of mayo and relish. 

Soup 101

When we first went gluten free, I couldn't think of a whole lot of foods we could have.  It was cold out, so I made A LOT of soup.  I advise for soups, that you make your own broth.  This means meat with a bone in it, and yes, the fat, and if chicken, the skin too.  This makes for the best broth, plus there is more nutritional benefit.  I do not advise for chicken soups, that you ever use boneless, skinless chicken.  This just makes for an exceptionally boring, blah soup.  Be daring, throw a whole fryer chicken in, and if you don't like the dark meat, throw in some whole breasts with bones and skin.  You'll be glad you did.  I'm going to make this into a design-your-own recipe.  Soup possibilities are endless, so this is just a soup 101 course. 

Step one: Find a BIG pot, or use an electric roaster, or crock pot that has a nice hot setting.

Step two: Pick your meat (if you're a vegetarian, sorry!).  Beef roasts or soap bones are nice, or, as mentioned above, chicken with the bone and skin.  I do have a recipe that is very similar to Olive Garden's Zuppa Toscana that I will post on here too. That's my fav!   That uses Jennie O Italian sausage.

Step three:  Put your meat in your pot, and fill'er up with water. Add a few cloves of garlic, mince a couple of onions, lotsa salt and pepper.  Don't be afraid to experiment with different herbs.  I love fresh basil in my chicken and rice!  Cook for a couple hours, or until meat is tender and coming off the bone.

Step four:  Debone your meat.  Pull it, shred it, just make it into bite sized pieces.  Discard the skin, bones, and extra fat.  Put back into the pot.

Step five: Pick a starch.  Not that you have to, but I prefer to throw in either some potatoes, rice, or gf pasta.

Step six: At this point, you can be done.  Just let it finish cooking until your "starch" is cooked.  If you want a creamy soup, however, you can add a few cups of whole milk, maybe some heavy cream, but first mix your cold liquid with 1/2 c of corn or potato starch. This will thicken your soup some.

Those are just some soup basics. 

This is very much like Olive Garden's Zoupa Toscana. My fav Olive Garden soup!

2 packages Jenny-O Turkey Brats - casings removed
1 large can (like 49.5 oz) chicken broth
refill that can with water, then milk
about 3 lbs red potatoes, diced into bite sized pieces
1 large onion diced
several large cloves garlic, minced
1/2-1 tsp red pepper flakes, depending on how spicy you likey.
about 3 cups chopped kale leaves

Remove casings from brats and brown sausage in pan. Make sure its all chopped up like ground beef.
In large crockpot on high or large kettle on stove, combine chicken broth with equal amounts of water and milk. For creamier soup, substitute a couple of cups of the milk for heavy cream, just remember it adds fat and calories though. Add remaining ingredients, including browned sausage. Cook for several hours in crockpot or simmer on stove until potatoes are tender.

Chicken Corn Fritters

This is one of those things that I threw together when I just didn't know what to make.  A few days before grocery day, and I was limited.  The kids love when I make them corn cakes, since we don't eat nearly as many "bread type products" as we used to.  So I am always trying to think of ways to fill that void for them.  Now, this is a lot of corn products.  We as humans, like other living beings as well, just don't really digest corn.  So I don't advise meals like this for frequent eating.  When you chose corn products, whenever possible, chose organic and non-GMO.  Most of America's corn products are genetically modified.  Laboratory testing has shown these products to cause cancer and defects in lab animals.  You think?  Gosh, I hate how greed runs so much of the world.  Who cares that the growth hormones that they give our meat animals are causing early puberty and, in some theories, sexual dysfunction, in our children.  It makes more meat and milk, which equals more money!  Ugh.  Anyways, there are a handful of companies out there that carry non-gmo corn products.  Bob's Red Mill being one.  At least if we are eating something we aren't going to digest, we aren't going to be poisoning ourselves as well =o)  If you live near a Meijer, the Meijer Naturals products carry the label "no GMOs".  Meijer products are CHEAP compared to pricey name brands, and only cents cheaper than the non-naturals.  I recently got Meijer Naturals salsa $1 a jar.  I don't love canned salsa, but sometimes we go through so much salsa, it's just easier to grab some jars of it instead of making a ton. 
I made these BIG, like thick, oversized pancakes.  I will opt to make them smaller and serve as a side or appetizer next.  Of course the kids were all over them, I would just prefer them next to a big salad.  Like I said, I was limited.  I wanted to top these with some of my home made, thick n chunky guacamole, but I just had nothing for it.  So I made do with a quarter brick of velveta (left over from a party, I don't usually do a lot of processed cheeses) and a jar of that Meijer Naturals black bean and corn salsa heated and melted together.  Maybe next time some grated cheddar in them, and guac on top.  I think that would be divine. 
Chicken Corn Fritters
This makes a ton, so unless you are feeding my family, or the football team, cut it in half.

2 cups corn flour
1 1/2 c corn meal
5 tsp baking powder
4 c milk
4 eggs
1 tbs sea salt
1 tsp coarse ground pepper
1 can sweet corn
1 can diced green chiles
1 bunch green onions, chopped

3 lb bag of chicken tenderloins, cooked, shredded, and seasoned with:
cumin, salt, pepper, and garlic to taste

oil for frying

Topping:
1/4 big brick of Velveta
1 jar salsa
(I will post my guacamole recipe at a later date, which would taste much better on here, you could also top with sour cream)

Cook chicken in pan, shred, and add seasoning.  While it's cooking, combine the next group of ingredients in a bowl, dry first, then add the wet, then chunky.  Add chicken, mix, and drop spoonfuls into preheated oil.  Flip when deep golden on bottom.  Serve with topping on it, or on the side and dip it.

Pasta tips and Pizza Pasta

I haven't been a big fan of pasta since I was a little girl and would eat plates full of spaghetti.  Maybe it's because I never felt well after eating it because of the gluten, and subconsciously put together that pasta means a sore tummy.  At any rate, my kids love pasta, and when gluten went, that was one food they mourned.  Living in nowhere land and being new to gf dining, I had no idea of the large variety of gf pastas; corn, quinoa, white rice, brown rice, etc.  They significantly range in price as well.  Walmart in Jacksonville carries Ancient Harvest Organic Quinoa (keen-wa) pasta.  This is my fav, and its SO affordable.  Not to mention, quinoa is the most nutritious of all grains.  Unfortunately, there are no stores around me that carry it.  I have had corn pasta from Meijer, which, when on sale, is a decent price, and tonight we had Tinkyada brown rice pasta elbows.  I always use elbows or twists because, no matter what kind it is, the spaghetti always sticks together terribly.  There may be a kind out there that doesn't, and if there is, let me know, but I have tried several kinds and they all are awful that way.  Now that we are acquainted with all the pastas we could ask for, I can now make my favorite recipes again, like grilled chicken alfredo and pizza pasta.  The kids LOVE pizza pasta and could probably eat it a couple of nights a week if I would make it.  With this recipe,  I substitute the traditional pork sausage and pepperoni for the turkey variety. Turkey products have come a long way, and I find them just as delicious, if not more, than pork, not to mention a ton healthier and more lean.
I like this recipe because it's easy.  Since becoming gf, we rarely have "convenience meals".  Almost every meal is a big preparation, which is ok, because I love cooking, but with the kids involved in sports and other extra curricular activities, sometimes you need something quick and easy.

Pizza Pasta (I double this for my big crew)
1 16 oz package gf pasta elbows or twists
2 jars of pizza sauce, or make your own, I go back and forth depending on how much time I have.
1 package of turkey pepperoni (Hormel makes this, I am not sure of other brands)
1 package Jennie-O turkey sweet Italian sausage, casings removed
Any other pizza toppings you would put on a pizza
8oz mozzarella cheese

Boil pasta in large pot.  While that's cooking, brown your Italian sausage in a large skillet.  When that's done, add your pepperoni, sauce, and whatever other "toppings" you want.  Drain pasta and add sauce to it.  Mix well and dish into bowls.  Top with mozz cheese.

Picture Perfect Rice Flour Pancakes for a Crowd (or my family)

I have searched far and wide for a decent gluten free pancake recipe since going gluten free.  Most I have found have been thin, dense, and just floppy.  So I experimented several times and finally created the perfect pancake, worthy to be called such.  Having 7 children and a hungry husband, I, of course, need a rather large batch.  If you are feeding a smaller crew, half the recipe, or just throw the remaining pancakes in the fridge and pop them in the microwave for a few seconds the next day. Be sure to use superfine rice flour in all my recipes.  You avoid the grittiness that some complain of when using rice flour.

Yields about 22, 6" diameter pancakes

Combine in a large mixing bowl:
1 1/2 c brown rice flour
2 cups white rice flour
1/2 tsp xanthan gum
4 tbs brown sugar
1/2 tsp sea salt
6 tsp baking powder

Combine is a separate smaller bowl:
4 c milk
3 eggs, beaten
1/2 oil or melted butter

After you combine the wet ingredients, add to dry, and use a wisk to mix until smooth. Batter with be thick, like cake batter.  If it is too thin, add a little more rice flour (doesn't matter which one).  This is rather critical in keeping them thick and fluffy.

Ladle onto a preheated, oiled skillet. 

Flip when the surface of the pancakes are all bubbly.

Top with butter and the toppings of your choice.  I prefer Meijer Gold Praline syrup, or home made jelly!

Parmesan Potato Salad

This is hubby's favorite potato salad.  I like it warm or room temp.  I am a PICKY potato salad gal.  I hate store bought stuff, and I rarely like home made, unless I make it myself.  This is a great dish for a pot luck, and it always gets complements. 

3 lbs redskin or crimson gold potatoes
1/2 c sour cream
1 c real mayo (I don't like Miracle Whip, and would never use it for this recipe. I use Mayo made with canola)
Real bacon bits.  This is one of the few times I ever make anything with pork. 
a bunch of green onions
6oz shredded parmesan cheese
salt and pepper to taste

Cube and boil potatoes until fork tender. 
In a large bowl, combine remaining ingrediants.
Add potatoes and serve warm or room temp.
Can be made a day in advance. 

Zucchini Bites

I am thinking I am going to have quite a few new zucchini recipes this summer.  My overwhelmingly abundant supply of zucchini in my garden is going to stretch my creativity.  I honestly don't know why I plant so much of it, I always have too much.  None of use are overly crazy about this bland veggie/fruit.  Well, I take that back, my hubby likes it sauteed with summer squash.  I can only take so much of it though, just too blah.  I like fried zucchini, but it's always so mushy in the middle, and the breading seems to slide off.  Plus, for my one picky eater in the family, it just resembles a veggie too much.  So, I give you zucchini bites, my solution to soggy, floppy fried zucchini.


I use the cheese grater to shred a medium zucchini into a collander. I know "medium" is subjective, but I consider medium about twice the size of a cucumber maybe? It ends up being 2-3 cups I would say.  Sprinkle a tbs of sea salt on the shredded zucchini and let it sit in the sink for 5-10 minutes.  This will remove some of the water from it so it makes for a less soggy result.  Squeeze out any excess water.
 In a bowl, combine shredded zucchini and:

3 eggs
1/2-3/4c rice flour
1/2 c corn flake crumbs
salt and pepper
garlic to taste
chopped green onions optional
1/4 c milk
1/2 tsp baking powder
optional: 1/4 c parmesan cheese

Mix together and drop by the tablespoon full into about 1/2 inch of hot oil in a pan. Fry till dark golden brown on both sides