mexican corn

Mexican Corn

This week I’m making Mexican Corn and announcing the two winners of the SenaSea Seafood contest.  The randomly selected winners of the SenaSea Seafood contest are Melanie and Byron and they have been notified via email about their win, and your Salmon Dinner for 8 will be on the way very shortly.

Now to the Mexican Corn recipe, this is a really easy recipe with a really big taste payoff.   So let’s start with making the corn, you can grill, broil or steam it.  I like grilling it, but always remember to keep the husk on if you are grilling or broiling to keep it moist, otherwise it has a tendency to dry out.  Here’s what I do: Soak the corn in the husk in water for 20 minutes before cooking.  If you grill the corn, put it on the grill at a very high heat for 20 minutes, turning the corn at the 10 minute mark, the outside of the husk will get charred, but the corn will be nice and juicy.  If you broil the corn in the oven, set the oven to broil, put the corn on the grates of the oven (you can put a cookie sheet at the bottom of the oven to collect any juices) and cook 22 minutes, turning the corn at the 10 minute mark.  … Read Full Post

ginger soy salmon

Ginger Soy Salmon

This week I teamed up with SenaSea Seafoods to bring you an amazing recipe AND a contest.   Rich and Sena Wheeler, of SenaSea Seafoods sent me some delightful Copper River Sockeye Salmon and I decided to make my go-to salmon recipe. I have made it so many times I can’t count, but this fish definitely improved on an already great recipe. Now, I know that regular soy sauce has wheat, but this recipe uses the original recipe soy sauce, called Tamari. The story of change in recipe for soy sauce is because adding wheat to the recipe makes the soy ferment faster and doesn’t change the taste…thus manufacturers are able to make more soy sauce for bottling, faster and probably cheaper. So now you know that everyone else is eating the imposter soy sauce and because we have Tamari, we are enjoying the real deal.

Here is a little about SenaSea and their process:

Every fish we sell has been personally caught by an experienced fisherman, Rich Wheeler, and handled with total commitment to quality.  In mid-May, the coveted Copper River Sockeye run begins. These are the first salmon of the season to return from the ocean to the rivers and streams of Alaska.

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Mexican Rice

This week I’m making my extra fabulous Mexican rice for you. I love to use this rice as a side dish for my enchiladas and any other Mexican items but it’s also great as a side dish with steak or chicken. This recipe is special because I use Rotel tomatoes in it which gives it a nice little kick.  I hope you love it as much as I do.

Please check out this week’s Gluten Free Avenger Episode 20: Mexican Rice. You can click below to start viewing or use this link (https://youtu.be/3aSBJXDuJ54). Please scroll below to see the full recipe.

 


Mexican Rice
Author: 
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Serves: 4-6
 
Ingredients
  • 1 cup uncooked rice, 2 cloves garlic, minced, 2 cups chicken broth, ½ onion, 1 can Rotel tomatoes, 1 cup chopped carrots, 1 small can whole corn (no water), 1 teaspoon cumin powder, 1 tablespoon olive oil, salt and pepper to taste
Instructions
  1. Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.
  2. Add the garlic when the rice is nearly brown.
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Gluten Free Parmesan Chicken

This week I have Part 2- Gluten Free Parmesan Chicken of my Italian Feast Series featuring my step-daughter Aubrey. Part 1 was Shrimp and Pea Risotto, please check it out if you missed it.  This is also Aubrey’s recipe, but we used Glutino Bread Crumbs in the place of regular gluten-full breadcrumbs.  The Glutino bread crumbs are corn based, so it’s more like cornmeal instead of bread crumbs, but turned out and tasted great.  They we’re seasoned, so we just added Italian Seasoning to the crumbs which worked perfectly.  I hope you love it as much as we did!

Please check out this week’s Gluten Free Avenger Episode 18 Gluten Free Parmesan Chicken. You can click below to start viewing or use this link (https://youtu.be/z72awSE5Atg). Please scroll below to see the full recipe.

 

 

Gluten Free Parmesan Chicken
Author: 
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Cook time: 
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Serves: 6 servings
 
Ingredients
  • 4 to 6 boneless, skinless chicken breasts
  • 1 cup all-purpose Gluten Free flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 tablespoon water
  • 1¼ cups seasoned Gluten Free dry bread crumbs (if you can’t find pre-seasoned, just add 2 tablespoon of Italian Seasoning to the crumbs)
  • ½ cup freshly grated Parmesan, plus extra for serving
  • butter
  • olive oil
Instructions
  1. Pound the chicken breasts until they are ¼-inch thick.
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shrimp and pea risotto

Shrimp and Pea Risotto

This week I have two special treats for you: #1 my step daughter Aubrey makes an appearance and #2 we are doing a two part Italian feast series. Part 1 is going to be Shrimp and Pea Risotto. Super yummy!  This is Aubrey’s recipe, but I added the shrimp and peas to make it a little more interesting, if you just like plain cheese you don’t need to add any extras.  As you may already know, risotto is a naturally gluten free Italian item, so there is no need to change the recipe or find different flours to mimic the real thing.  It’s just rice, cheese, shrimp and peas.   Next week I will be unveiling part two which will be Parmesan chicken.gluten free

Please check out this week’s Gluten Free Avenger Episode 17 Shrimp and Pea Risotto. You can click below to start viewing or use this link (http://youtu.be/7wUEaj4duGs). Please scroll below to see the full recipe.

 

 

Shrimp and Pea Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1½ cups Arborio rice
  • 5 cups chicken broth
  • 1 cup freshly grated Parmesan cheese
  • ½ cup dry white wine
  • 3 tablespoons unsalted butter, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup frozen peas (optional)
  • ¾ lbs of shrimp
Instructions
  1. Preheat the oven to 350 degrees.
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