GF Panko Crusted Mozzarella Sticks

If you have been paying attention, you will have noticed that most of my entries on this blog are inspired by cravings. Today's gluten free recipe for ooey, gooey, crispy fried mozzarella sticks is no exception. Mozzarella sticks are, hands down, my favorite food from my childhood and it just makes me feel good to eat them... at least, in the moment I am eating them before mild guilt sets in...

You will see in step 4 that this recipe requires double dipping in the egg and panko mixtures... that isn't a typo- it is the key to making these suuuuper yummy.

This recipe makes 8-10 mozzarella sticks.

Ingredients

10-12 mozzarella sticks (either packaged or sliced from fresh)
1/4 cup GF Panko Crumbs (I use Ian's Brand)
2 tablespoons cornstarch
1 tablespoon Sorghum Flour
1-2 tablespoons dried oregano
1 tsp fine salt
Oil for frying (I use canola)
1 egg, beaten

Method
1) Prepare your mozzarella sticks by either taking them out of the packaging (5-6 sticks, cut in half) or by slicing 1/2 thick slices of fresh mozzarella.

2) Combine all dry ingredients in a small bowl.

3) Heat 1" of oil in a heavy bottomed pan.

4) Dip the mozzarella sticks in the egg and then in the panko mixture. Dip it back in the egg and then in the panko mixture again.

5) Drop the sticks in the hot oil and fry for about 1 minute. They should be a lovely golden brown at 1 minute if the oil is hot enough!

6) Serve immediately with your favorite marinara sauce, or click for the recipe that I use!

S'moresberry Pie in a Bowl!

Do you ever run into the predicament where you are craving a s'mores but then you realize that you are a) older than 12  or b) you aren't near a campfire? This happens to me a lot.

I was just messing around a few days ago and stumbled upon a new dessert that is akin to a s'mores, requires only 3 ingredients and it takes less than 5 minutes... and more importantly, it is DELICIOUS!! Even though there is no crust involved, I had to name it a S'moresberry Pie :)

The reason this simple dessert works so well is because the marshmallows get perfectly browned without being burned and it makes a nice chewy layer on top of the ooey gooey melted chocolate and warm berries. I have made this dessert every night since discovering it; neither James nor I can seem to get enough! (I am going to be sure to take more pics as I continue to make this dessert to get one that captures the beauty a little better...)

Ingredients
Marshmallows
Chocolate of your choice
Berries

Method
1) Add a handful of berries to the bottom of an oven-safe bowl
2) Cover the berries with a few chunks of chocolate
3) Cover with marshmallows
4) Place in the toaster oven for 4 minutes at 400F.
5) Grab a spoon and enjoy!

Super Summer Sandwich!

Okay, this recipe may seem like a cop out because it is soooooo easy. But sometimes (especially with a toddler) I need easy. The key to nailing a sandwich with gluten free bread is all about timing. You have to toast the bread to get it to taste nice, but if you wait too long then the toast gets really hard! Be sure to follow the steps in this order and you are sure to find a new favorite! :)

Ingredients
2 slices of Udi's GF White Sandwich Bread
2-3 slices of bacon
1/4 of an avocado
2 large strawberries
15 (ish) cooked beans
Cream Cheese
a few lime wedges


Method
1) Cook your bacon to preferred doneness.
2) Slice the strawberries, lime and avocado while the bacon is cooking.
3) When the bacon is done, toast the bread and immediately smear with cream cheese when it is ready.
4) Add a layer of beans, avocado, strawberries and then top with bacon.
5) Squeeze a little lime juice over the top for some added flavor.

ENJOY!!!!

Salmon, Crispy Parsnip Fries and Quick Dill Pickles

Please pardon the portion size of this dish... this plate was intended for my husband; a man with a massive appetite :)

Here is the method I follow for Baked Salmon. The only thing I add is a small portion of lemon marinated shallots for extra flavor. Simply dice the shallot really small and add some freshly squeezed lemon juice and a pinch of salt. Refrigerate and stir occasionally for at least 2 hours.

Parsnips are a new favorite around here... I love them because they are tastier and slightly more exotic than carrots and have a wonderful starchy quality that helps me miss bread a little bit less. Although this preparation isn't exactly the healthiest way to prepare them, parsnips are still a great source of fiber, vitamin C, vitamin K, and folate.

Ingredients
Parsnips
Canola oil
Sea salt

Method
1) Peel the parsnips to remove the brownish outer layer. Then slice them to desired thickness- I have tried several different thicknesses and I definitely prefer them to be quite thin for maximum crispiness. I also like to leave some longer than others (as pictured). The good news is that you don't worry about being exact in your knife cuts and they will still turn out to be tasty!

2) Heat 2 inches of oil in a heavy bottomed pan.

3) When the oil is ready, fry the parsnips in batches until they are a dark golden brown.

4) Place on a paper towel to drain excess oil.

5) Sprinkle with sea salt and serve immediately!

Alternate serving suggestion: Sprinkling some fresh grated parmesan cheese can add a whole other layer of flavor to these fries! 

As for the pickles, I use Rachael Ray's recipe for Quick Pickles. They last several days and taste wonderful on sandwiches too! All the yummy vinegar-y taste without all the waiting...

ENJOY!!!

Baked Zucchini Fries and Maple Roasted Baby Carrots

Lately I have been making a lot of foods that Wesley and I can enjoy together. He is 13 months old now and is very much into feeding himself but is pretty particular about textures. He won't eat anything too mushy and he doesn't have enough teeth to chew very well so there is a fine line I must walk in order to prepare something that we both will like. I hit the jackpot with these two delightful finger foods/ side dishes! This morning they will be our snack and tonight I am serving them with the Country Style Pork Ribs for us adult-folk.

Note: Both of these dishes can be made at the same time because they require the same cooking temperature.

                                              Baked Zucchini Fries 

Ingredients: 
1 large zucchini
1 tsp paprika
1 1/2 tsp salt
1 1/2 tbsp olive oil

Method:
1) Preheat the oven to 400F
2) Slice the zucchini into "fries" by cutting it in half first and then each half into 8 pieces.
3) Toss the zucchini in a bowl with the olive oil, paprika and salt.
4) Place in a single layer in your baking dish. Bake until the edges begin to brown, about 20 minutes.

                                             Maple Roasted Baby Carrots 

These are the quantities you will need for every 10 baby carrots. Adapt the recipe for your own needs!

Ingredients: 
10 baby carrots
1 tbsp pure maple syrup
1 1/2 tbsp olive oil
salt to taste

Method: 
1) Preheat the oven to 400F
2) Cut your baby carrots into halves and quarters. If you do a combination of both you will get different textures and varying degrees of doneness.
3) Toss the carrots, olive oil and maple syrup in a bowl until evenly coated.
4) Place in a single layer on a baking sheet.
5) Roast until the carrots are browned, about 20 minutes. Leave in longer if you prefer them to be darker!

                                                            ENJOY!!!!!!!!!!!!