Beef Stew

Well, it’s finally getting chilly in Los Angeles….yes that mean a dip into the 60’s.  I can’t believe that I lived in New York City for 10+ years, I’ve lost my ability to handle cooler weather.  Now that we are having this cooler weather, I decided to bring out the slow cooker and this week I made beef stew (I called in Beef Bourguignon in the video, but it’s more like a beef stew ;-)) and just had to share it.  So, I made it live on Periscope on Monday, if you’re on Periscope please follow me so that you can catch my next live endeavor.  You can find me at:  https://www.periscope.tv/GFAvenger  So the Periscope and the recipe are below.

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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.

 

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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.

 

 

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