Fabulous "Not Fried" Fish Fillets and Oven Fries

Yeah, I know I am a dork, but I love alliteration! So here is a great recipe I like to make instead of frying up the fish my husband catches.  I know fried fish tastes good, but fish is such a lean protein that I hate to make it unhealthy by adding all that oil. Plus it makes your house smell really really bad when you fry inside.

This crappie was caught and fillet by my awesome husband but you can also use any white fish from the store such as tilapia. I have also made it gluten free. If you don't have to be gluten free using bread crumbs instead of the cornmeal does taste a little better!

Fabulous Not Fried Fish Fillets

1 lb white fish, filleted

2 eggs (you can subsitute 1 cup milk if you can't have eggs)

1 cup corn meal (or bread crumbs)

1/4 cup grated parmesan cheese (optional)

2 Tbsp Old Bay seasoning

1 Tbsp garlic powder

1 Tbsp onion powder

2 tsp salt

2 tsp pepper

Directions:Mix corn meal and all seasonings together in large bowl. Crack eggs in seperate shallow bowl and beat.

Dip fish fillet first in eggs and then in corn meal mix, coating both sides.

Place on broiler pan or baking pan with cookie sheet over it that have been sprayed with cooking spray.

Bake at 425 degrees F for about 20-25 minutes until breading is browned.

Remove from oven and serve with tartar sauce or cocktail sauce.

Enjoy!!

Oven Fries

6 potatoes

Olive Oil

Old Bay Seasoning

Garlic Powder

Salt

Pepper

Slice potatoes into fries or wedges. I use this handy little tip from pinterest and use an apple corer. I do usually cut the middle section in half if I use the corer.

Place potatoes in a plastic bag.  I don't usually measure the seasonings, I just drizzle with some olive oil then add Old Bay, salt, pepper and garlic powder. Shake to mix.

Line a cookie sheet with tin foil and spray with cooking spray. Place potatoes in one layer over cookie sheet. Bake at 425 F for about 25-30 minutes until potatoes are browned on the outside and soft in the middle. You may want to stir them half way through baking.

Sprinkle with salt and serve.

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Have a great day!!

  

Tortilla Soup- New Food Friday

During my search for gluten free main dishes I happened upon a yummy gluten, dairy and soy free recipe that is so delicious that you won't feel you are missing out on anything. I used this recipe from Simply Recipes as my inspiration. 

There are a few things I love about this recipe:

It uses shredded chicken so it is super easy to bake a whole chicken in a crockpot, serve it for dinner and then use the leftovers for this soup the next day!

Most of the ingredients I grow in my garden (cilantro, tomatoes, peppers) so I will definitely be making it this spring and summer!

The flavors of the soup just get better and better as they sit- so leftovers are even better than the day before!

Tortilla Soup

6 corn tortillas (best if they are dried out)

olive oil

1 medium onion, diced

2 Tbsp minced garlic

2 jalapeno peppers, diced (if you don't like spice you can add anaheim or sweet bell peppers)

4 slices roasted red peppers (I use the Marzetto's kind) diced

1 small can diced green chilies

1- 28 oz. can crushed tomatoes

4 cups chicken broth or stock

3 cups cooked shredded chicken

salt and pepper to taste

For garnish:

limes

cilantro

avocadoes

sour cream

cheese

Directions:

If your tortillas aren't dried out you can put them in the oven for about 10 minutes at 200 degrees to get them dried. Once they are dried warm them on an ungreased skillet for about 30-45 seconds each. Use pizza cutter to cut into strips. Set aside.

Add olive oil to large stockpot and heat to medium. Add diced onions and diced peppers. Cook until soft and then add garlic. Saute for a minute or two.

Add crushed tomatoes, diced green chilies, roasted red peppers, chicken broth and shredded chicken. Bring to a boil and then reduce heat. Simmer for about 20 minutes to let flavors combine.

Sample and add salt and pepper to taste.

Add tortilla strips to soup just before serving.

Serve with garnish of cilantro, freshly squeezed lime juice, and fresh avocado.

Enjoy!!

 

I will be linking up with some of these parties!

Have a great day!!

Good Luck Bear Cake and Dairy Free, Soy Free Frosting Recipe

Happy St. Patrick's Day everyone!! I know it isn't until Saturday but I have seen so many projects floating around I felt I should do something for the holiday. Then last week my awesome coworker gave me a vintage Wilton Care Bear cake pan.  I knew I had to make a Good Luck Bear.  I also have been wanting to try out some gluten free cake mixes and dairy free frosting.

I used Pamela's vanilla cake mix- it was really really good. I was surprised at how much I liked it considering it was gluten free. My family really liked it as well- I didn't even have any left over to take to work.

For the frosting there was a little more guess work involved.  I originally started looking for a dairy free, gluten free frosting recipe. I happened upon this frosting recipe on a online forum. I was all set to go with it until I realized Criso is all soybean oil (and I don't really like the way it tastes). But when I was at the store I saw the coconut oil and realized that was what I should use.  The frosting turned out great- very yummy!

Gluten, Dairy and Soy Free Frosting 

1 cup coconut oil

1 teaspoon vanilla extract 
1/2 teaspoon clear butter flavoring
6 cups confectioner's sugar

pinch of salt
Enough almond milk to get to desired consistency 

I am not a cake decorator (as you can probably tell). I feel like I could do a lot better if I had thinner tips to go on my decorating tube. But I think he turned out kinda cute.

My husband kept referring to this though......

Source

He's not that bad.... really?

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Have a great day!

Cabbage Hash with Turkey Sausage- From Zoe's Kitchen

This is a recipe that I have been making for a long time. When I was in high school my mother got this recipe book called the New Dieter's Cook Book. Looking on Amazon, apparently there are many editions of this book- I think this one might be the right one!

Anyway, over the years I have altered the recipe- but it is very delicious and easy to make.

Cabbage Hash with Turkey Sausage

16 oz. Turkey Sausage- sliced and quartered

1/2 head cabbage- shredded

15 baby carrots- sliced

4 medium potatoes- cubed

1 onion- diced

2 Tbsp olive oil

1/4-1/2 cup Worcestershire Sauce

1/2 cup water

Salt and Pepper to taste

Combine carrots and onions in large stockpot with olive oil. Saute over medium high heat until tender. Add remaining ingredients and 1/4 cup Worcestershire sauce and cover with lid. Once liquids are boiling reduce to a simmer.

Simmer for about 25 minutes, until potatoes are tender. Taste. Add additional worcestershire, salt and pepper to taste.

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Thanks for stopping by! Hope your week is wonderful!

Roasted Red Pepper Hummus- New Food Friday

With my new restrictions in my diet I have been searching for snack foods that I like that are dairy, gluten and soy free. Hummus is one of those snack foods I love. But I could go broke buying it at $5 a tub. Also some hummus that you find in the store are made with soybean oil. So my coworker gave me this basic recipe for making yummy yummy hummus. I have made it twice so far and I love it!

Roasted Red Pepper Hummus

1- 15 oz can of cooked chickpeas, drained and rinsed

1/4 cup extra virgin olive oil

2 Tbsp garlic cloves

3 Tbsp lemon juice (I like mine pretty tart, so you can start with 1-2 Tbsp and add more at the end if you think it needs it)

4 slices Roasted Red Bell Peppers

2 tsp salt

pepper to taste

(After I prepared this for the first time my coworker told me that it should also have tahini in it, I didn't add any because I liked it so much the first time)

Combine all ingredients in a food processor. Process until smooth. Taste and add additional lemon juice, salt, pepper or olive oil to taste.

Chill and serve with crackers or pita bread.

I like mine with Almond Nut Thins because they are gluten free.

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Thanks so much for stopping by!

Gluten Free Breadsticks- New Food Friday

Last week I posted about my dietary changes due to a suspected food allergy. I am avoiding dairy, soy and gluten. This recipe is for gluten free breadsticks. They are also dairy and soy free, but if you don't have to avoid dairy adding cheese to these breadsticks would be amazing.

This recipe turned out pretty good- not as good as regular breadsticks, but for a gluten free product it was amazing.

Gluten Free Breadsticks

Gluten Free Pizza Crust Mix

1 medium Onion

2 Tbsp Olive Oil

1 tsp minced Garlic

Basil

Oregeno

Garlic Powder

Parmesan Cheese (optional, I didn't use this)

Marinara Sauce

1 28 oz can crushed tomatoes

2  Tbsp garlic powder

2 tsp basil

2 tsp oregeno

2 Tbsp sugar

salt and pepper to taste

Mix Pizza Crust according to package directions.

While you are letting your pizza crust rise heat olive oil in medium skillet.

Saute onions until they are clear.

Once Pizza Crust has risen add sauted onions and minced garlic to crust.

Press onto greased baking sheet. This is a little bit difficult because the dough will be more sticky than a regular pizza dough. Mine didn't turn out the prettiest but it worked.

Sprinkle with garlic powder, basil, oregeno and parmesan (optional).

Bake according to directions on Pizza Crust package.

While breadsticks are baking combine all ingredients for marinara sauce on the stove. Bring to a boil and let simmer for 5-10 minutes.

Cut breadsticks into pieces and enjoy!

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