1 Gluten Free Mozzarella Sticks

When you go on a gluten-free diet, you occasionally get cravings for food that you never really liked, or crave when you smell it and confuse its hot, greasy unhealthiness as the best thing on earth. For me, mozzarella sticks are one of those smells; the mix of fried breading and melted mozzarella paired with the perfect marinara sounds and smells intoxicating. So for a final recipe before New Year's, I wanted to adapt this appetizer for the gluten-free crowd. Also, this is an awesome recipe to prepare for guests if you're hosting a party, or to bring to any parties if you want to bring something a little different. I hope you enjoy!

Serving Size: 12 people
Makes: 12 3/4 x 3/4 mozzarella sticks
Prep Time: 10 minutes
Cook Time: 3-4 minutes per stick, overall 20 minutes

Ingredients
-1 lb mozzarella cheese block, cut inton 3/4 inch x 3/4 inch sticks
-4 eggs
-2 tbsp milk
-1 cup canola oil
-1/8 cup rice flour
-2 cup gluten-free breadcrumbs, or milled corn if you cannot find gluten-free breadcrumbs
-pinch salt and pepper
-1 tsp parsley
-3/4 tsp garlic powder
-1/2 tsp onion powder
-1 tsp oregano
-1/2 tsp basil
-1/4 tsp thyme
-3 tbsp grated Parmesan cheese

Steps
1. Pour the oil into a deep pan, and heat on the stove-top to medium heat.
2. Pour the flour onto a small plate.
3. In a shallow dish, whisk the eggs and the milk.
4. Pour all other ingredients, aside from the mozzarella sticks, into another shallow dish. Mix well.
5. Test the oil if it is ready: take a pinch of the crumb mixture and drop into the oil. If the crumbs start to sizzle in the oil, then the oil is hot and ready.
6. (This step is shown in the video below). Take a mozzarella stick, and roll it in the flour (make sure to cover the ends). Then roll the stick in the egg mix, and roll in the crumbs, covering completely. Roll the stick in egg and crumb mixture again, covering all of the stick with the crumbs. (This ensures a crispy outer shell of breading, and minimizes cheese leakage while cooking.) Gently pick up the cheese-stick, and place on end of the stick into the oil, followed by the other. You do this method to ensure that oil does not splash back onto your hand.



6. Cook on each side for about a minute, or until the outside of the stick is browned.
7. Remove from oil, and place on a plate with paper towels. Tab the excess oil off, and transfer to a plate without paper towels (if you leave it on the paper towels, the cheese will stick to the towel).
8. Serve the sticks with your favorite marinara sauce, and enjoy!

0 Blog Updated and Giveaway Reminder

With having so much time off from work, I've finally been able to give my blog the time and love I've wanted to in the past couple months. 

1. I've simplified the ways to share my blog and blog posts using AddThis widgets, so please feel free to share any recipes or news that you're interested in.

2. I've added a rating system to each blog post, which is located at the bottom of each post before the sharing links.

3. I've also been able to create a Recipe of the Month widget, which is on the left side bar. I plan on updating this every month with either the most popular recipe of the past month, or one that I feel especially proud of. For the month of January, its going to be December's most popular recipe, Dark Chocolate Lemon Truffles. Because of their popularity, and how good they tasted, I was thinking of trying to experiment and make other truffles. Any suggestions/requests?

Also, this is another reminder that the Giveaways are ending in 3 days! Click on the "Current Giveaway" tab above for each giveaway.

Finally, HAPPY NEW YEAR'S! Enjoy yourselves and stay safe!

0 Spinach and Artichoke Dip

I hope everyone had an enjoyable Christmas (or other respective holiday)! In preparation of New Year's Eve in a few days, I'll be posting a few snacks and desserts you can prepare for any parties you have to host or attend in the evening!

First is a Spinach and Artichoke Dip (gluten-free of course) courtesy of Allrecipes.com. When following their recipe, make sure to use a gluten-free Alfredo sauce, and thaw and completely drain the spinach. Link to the recipe is below.

Artichoke and Spinach Dip Recipe at Allrecipes.com

0 Merry Christmas!

Merry Christmas to everyone! I hope yall are having a good day and safe travels! (those of us in Virginia are having quite the snowstorm in the next few days...)

0 More Christmas Cookie Ideas and Blog Updates!

I hope everyone has been enjoying the week leading up to Christmas weekend! I made sugar cookies last night (see this recipe) and had some fun ideas to share with yall to make your cookies festive and interesting.

The first requires candy cane or peppermint ice cream and some food coloring to make ice cream sandwiches. Use food coloring (cheap and easily available in many grocery stores, especially around this time of the year) to make a variety of colored frostings. Then, scoop some of the icing with a spoon and drizzle over top cookies. Once the icing is dry, scoop some ice cream and sandwich between two cookies for some cool Christmas Ice Cream Sandwiches.

The second uses the same colored icing for the sandwiches (pictured above). First, spread once of the colored icings onto some cookies. Then, drizzle a different color icing over top to create a cool tie-dyed effect on the cookies.

Also, I've updated the Gluten-Free Recipe page, and added a Contact Us page for if you'd ever like to contact me with any suggestions or would like to discuss something with me. If you haven't already, be sure to enter for the gluten-free cookbook and Donkey Kong Country Returns giveaways! Only about a week and a half left before winners are announced!

9 End of 2010 Free Giveaway: Donkey Kong Country Returns

For those who haven't seen, Part One of my End of 2010 Giveaway is located HERE. And for those of you who have a Wii, here's your free chance to win a brand new copy of Donkey Kong Country Returns. The reason why I have a giveaway with this item is that while I love cooking and coming up with new recipes, I'm also a total and complete nerd. I mean, its in my Job Title (Software Engineer). I've always had a love for video games, and in a year of many good video games (2010 in my opinion was the best year for gamers this side of 2000) Donkey Kong Country Returns stood out as the best in my opinion. So look below for the rules and how to enter!

PRIZE:
A free copy of Donkey Kong Country Returns for the Nintendo Wii!

END DATE:
January 3rd, 8pm EST.

HOW TO ENTER:
For each of the following that you do, you'll gain one entry into the contest (i.e. If you do the first, you'll gain one entry, while if you do all three, you'll be entered three times):

1. Follow my Blog using the Google widget on the right sidebar, and comment on this post if you're interested in entering. 
2. Tweet @TRCrumbley is giving away a free copy of Donkey Kong Country Returns at http://bit.ly/fmNucr
3. Share this contest on Facebook or Google Buzz using the Share Buttons on this post. Leave a comment on this post saying you did this (I have no easy way of tracking this like I do with Twitter).

Enjoy, and thank you to all my readers!

6 End of 2010 Gluten Free Giveaway!

Hey everybody,

I can't quite believe it, but we're already at the end of 2010, less than a week away from Christmas. I've had a very busy year between my career (which, albeit difficult, is going really well), blogging, and trying to maintain a social life.

I started this blog last year after graduating college, but I didn't really find a true purpose for it until last winter when I discovered that I needed to go on a gluten-free diet. I went on a journey of eating tons of pastas and breads, to a shock and awe of wondering how I'd be able to live a gluten-free life. Now, in the past half a year (roughly) I've come full circle, learning methods of how to cook and bake gluten free food that not only I enjoy, but all my friends and family enjoy.

As a way of showing my thanks to those of you who have supported me over the past year in person or through supporting my blog. I have two giveaways that I'm holding, this being the first. So look below for the details on how to win!

PRIZE:
A copy of "Gluten Free Baking Classics," and "Gluten-Free Everyday Cookbook." These are currently the two bestselling Gluten-Free cookbooks on Amazon.com.

QUANTITY:
I plan on giving out 1 prize, but if enough people enter, I'll end up giving away more prizes.

END DATE:
January 3rd, 8pm EST.

HOW TO ENTER:
For each of the following that you do, you'll gain one entry into the contest (i.e. If you do the first, you'll gain one entry, while if you do all three, you'll be entered three times):

1. Follow my Blog using the Google widget on the right sidebar, and comment on this post if you're interested in entering. 
2. Tweet @TRCrumbley is giving away Gluten-Free Cookbooks at http://bit.ly/dG7ieQ
3. Share this contest on Facebook or Google Buzz using the Share Buttons on this post. Leave a comment on this post saying you did this (I have no easy way of tracking this like I do with Twitter).

Thanks for participating in the contest, visiting, and supporting my blog! Happy New Year's to All!

0 Gluten Free Chocolate Cream Pie

If you're like me and travelling elsewhere for Christmas, and are trying to come up with a good dessert to bring for Christmas Eve Dinner, then here's one that I've brought to other events with great success. The flavor in this dessert isn't as dark as it is in many of my other chocolate desserts, but a little milk chocolate here and there is still plenty to cheer over!

Active Prep Time: 15 minutes
Baking Time: 6 minutes
Inactive Prep Time: 3 hours
Serves: 8 people

Ingredients:
-1.5 cups gluten free graham cracker crumbs
-6 tbsp melted butter
-1/2 cup granulated sugar
-1 box of instant chocolate Jello pudding
-1 3/4 cups milk
-1 tub of Cool Whip
-Semi-sweet Ghirardelli chocolate





Steps:
1. Preheat oven to 350F.
2. In a microwavable bowl, melt the butter
3. In a medium bowl, combine the crumbs, sugar, and butter.

4. Press the mixture into a pie pan using your hands. Place the crust into the oven for about 6 minutes to cook the crust.

5. Once done, pull out of the oven and place into the refrigerator for about 5 minutes in order for the crust to cool.
6. In a medium bowl, whisk the milk and pudding mix for 2 minutes. Once done, fold in half of the Cool Whip until the pie filling is fully combined.
7. Pull the crust out of the fridge, and once completely cooled, pour the filling into the crust, and spread until even. Refrigerate for 3 hours.

8. Once you are ready to serve, finely chop some of the chocolate. Serve pie slices with a dollop of Cool Whip and some chocolate shavings. Enjoy!

1 Foodie Blogroll: Gluten Free Giveaway Contest

Hey everyone,

To those interested in Gluten Free diet, visit Foodie Blogroll to enter for a chance to win "The Art of Gluten Free Sourdough Baking."

Click here to go to the contest page for more details!

0 I'm Dreaming of a White Christmas...

Less than a week til Christmas! Enjoy with a rather unique snowflake (via The Daily What) ...

0 The Messie Kitchen: The Best Toffee You Will Ever Have

I always get a little overwhelmed with all the amazing food out there during Christmas time, and here's another Christmas-y recipe that I wanted to share with you all from "The Messie Kitchen" (which has slowly grown to be one of my favorite blogs for finding sweet dessert recipes, I highly recommend). Enjoy!

The Messie Kitchen: The Best Toffee You Will Ever Have

0 Mashed Sweet Potatoes Recipe @ Everyday Southwest

Image Owned By Everyday Southwest

As I was browsing through Foodbuzz today for recipes and advice on cooking emu (one of my roommates bought emu, so I'm trying to help him find ways on how to cook it.) I came across this utterly delicious sounding recipe for sweet potatoes. I read through and it and decided I had to share it with yall for any Christmas dinners that you may have to prepare for. Photo above and recipe owned by Everyday Southwest.

http://www.everydaysouthwest.com/uncategorized/mashed-sweet-potatoes-with-bourbon-molasses-and-pecans-recipe/

0 Work, Christmas, and Blogs

Hi all! Sorry for being AWOL for the majority of the week, but I had a very busy time with tasking at work. On the bright side, I'm now on vacation for over two weeks, and am currently waiting in the DC metro to celebrate the season with friends.

Plan on seeing many more gluten free posts leading up to Christmas , as I'll have time and energy to experiment. Until then, here's a fun post from another blog (complete with Christmas story and recipe). http://a-bicycle-built-for-two.blogspot.com/2010/12/chocolate-peppermint-blossoms.html

Happy holidays!


- Posted using BlogPress from my iPhone

2 Gluten Free Sugar Cookies

Only less than 2 week until Christmas! There's many pieces that, once put together, comprise the Christmas holiday: Christmas parties, cookies, family, friends, the giving of gifts, time off from work (maybe best gift of them all), and the list goes on. So to go in theme with the holidays and my blog, I'd like to post some festive sugar cookies that anyone with a gluten free allergy could enjoy.

Further, this recipe is fun to make with a group of people or family, as everyone can join together to cut out shapes and ice the cookies. Hope you enjoy this festive yet social recipe!

Yields between 2-4 dozen depending on the cookie size


Sugar Cookies

Ingredients:
1.5 cups rice flour
1/3 cup tapioca flour
1/6 cup potato starch
1 tsp xantham gum
16 tbsp butter, room temperature
1/2 cup sugar
2 egg yolks
2 tsp vanilla






Steps:
1. Preheat oven to 350F.
2. In a small bowl, mix all of the flours and the gum.

3. In a medium bowl, dice the butter into small cubes.

4. To the butter, add the sugar, and whip until creamy.

5. Add the egg yolks, and whip again until creamy.

6. Slowly blend the flour into the butter mixture bit by bit until the dough forms a ball.

7. Refrigerate the dough for a few minutes, and then split into two bowls. Line two baking sheets with parchment paper (parchment paper is best because it is easy to remove the cookies from the pan without breaking them). Between two pieces of parchment paper, roll out the halves of dough into 1/4 inch thickness. Using cookie cutters, cut out the cookies and place onto the cookie sheet.

8. Bake in the oven for about 10 minutes, or until golden brown. Cool on racks for about 10 minutes.

Frosting

Ingredients:
1.5 cups powdered sugar
1/8 cup milk
1 tsp vanilla
zest of 2 lemons (optional)










Steps:
1. In a medium bowl, whisk the milk and vanilla together.
2. Slowly whisk the sugar into the milk until frosting is formed.
3. Whisk in the zest if you wish to have a hint of citrus in the flavor of your cookies.

4. Using a spoon, frost the top of the cookies. Once dry, store in an airtight container.

6 Sirloin Steak with Bacon Balsamic Sauce and Green Beans

So I normally don't like a lot of sauces or butters on my steaks if they're of a quality cut such as sirloin or better. However, with the right flavors, a believe a good sauce can add to the flavor without overpowering the steak. If you want to serve with appetizers and other dishes, Mozzarella with Tomato and Balsamic and a good red wine. I hope you enjoy!

Ingredients:
- Top Sirloin Steak
- 3-4 Slices bacon
- 3 tablespoons red wine
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 clove garlic minced
- salt and pepper
- 1/4 pound green beans
-2 cloves garlic minced





Steps - Prep:
1. In a skillet, over medium heat, cook the bacon, flipping over after about 3 minutes. Cook the bacon until done.

2. Pat the bacon dry with paper towels on a place. Pour about half of the left over bacon fat onto a grill pan.
3. Slice the meat of the bacon into smaller pieces.

Steps - Green Beans
1. Slice the beans into half.
2. Over medium low heat, in the pan that the bacon was cooked in, add the green beans, 2 cloves garlic, and a little bit of olive oil. Cook for about 4-6 minutes until green beans are softer.

Steps - Steak
1. On the grill pan, add a small amount of olive oil and warm to medium heat. Add the steak, and cook for about 6 minutes on each side. Cook for a little longer for a more well done meat.

2. In a small saucepan, add the balsamic, wine, garlic, and Worcestershire sauce over medium low heat. After a few minutes, add some bacon bits, and cook for another 2-3 minutes.

3. Slice the steak, and serve on a plate. Drip the sauce over top of the steak and enjoy!

1 Mozzarella with Tomato and Balsamic

Yesterday one of my roommates Zak made this snack, and I loved it so much that I wanted to share this with all of you. Also, it goes well with the recipe I'm posting tomorrow, Steak with a balsamic bacon sauce. Enjoy!

Ingredients:

• Fresh Mozzarella
• Fresh tomato (organic if possible)
• Fresh Basil
• Balsamic Vinegar
• Salt and pepper

Steps:

1. Slice the mozzarella and tomatoes into about 1/4 inch thick slices.

2. Place the basil leaf and tomato slice on top of the mozzarella.

3. Drip some balsamic vinegar on top of the tomato and mozzarella, and top with salt and pepper.

0 Christmas Season is here!

I hope everyone is excited for the holiday season, I know I am! Not only have a changed the banner to reflect the season, but the tree pictured is also the first real Christmas tree I've ever had! More festive posts to come this month.

2 Gluten Free Waffles

To begin my holiday recipes, I decided to post a recipe for waffles. I always think of Sunday morning at my grandparents' home during the holidays, where he'd make us all waffles in the morning. These waffles have a nice crisp outside and a soft fluffy inside. I hope you enjoy!

Ingredients:
-2 cups gluten-free flour mix
-3 tbsp sugar
-1/2 tsp salt
-1/2 tsp baking soda
-1 tsp baking powder
-3 eggs
-2 tbsp melted butter
-2 tsp vanilla
-2 cups milk





Steps:
0. Preheat your waffle griddle.
1. Mix all the dry ingredients in a medium bowl.

2. In a large bowl, whisk the milk, vanilla, and eggs.

3. Slowly whisk in the dry mix into the wet mix.

4. Once well incorporated, whisk in the melted butter.

5. By the half cup, pour the batter into the waffle griddle, and bake to the manufacturer's instructions.
6. Once done, place butter and and maple syrup to taste.

0 Dark Chocolate Lemon Truffles

About a month ago, one of my friends asked me to come up with a new recipe; a citrus pie with a chocolate topping. So, I took this challenge and put a twist onto it. I decided to take the desired flavor profiles and turn them into a bite-sized consumable; thus the Dark Chocolate Lemon Truffles. The truffle itself is dark chocolate infused with lemon zest and flavorings, the consistency is similar to that of a thick, rich pie, and the walnuts on the outside are the crust of the pie. This is the first time that I have made truffles, and while eating these my friends and I came up with several fun and interesting ideas that I'll post in the future. Enjoy!

Makes about 2 dozen truffles
Active prep time: 20 minutes
Inactive prep time: 3 hours

Ingredients:
-2 4oz Ghirardelli 60% cocoa bars
-2 tablespoons granulated sugar
-1/2 cup heavy cream
-zest of one lemon
-1 teaspoon vanilla
-2 tablespoons lemon flavoring or lemon oil
-cocoa powder
-finely chopped walnuts




Steps:
1. In a small saucepan, over low heat, warm the cream, vanilla, zest, and lemon flavor. Stir to prevent burning of the cream.

2. Finely chop the chocolate, and place into a glass bowl. The finer the chocolate is chopped, the easier it is to melt.

3. Once the chocolate is chopped, turn up the heat of the cream to medium low, and stir until it simmers.
4. Pour the cream onto the chocolate, and stir until completely melted. If the chocolate does not completely melt, fill a small saucepan with a small amount of water, and boil on high heat. Place the bowl on top of the saucepan (to create a double boiler) and stir constantly until melted, and remove from the heat. Once the bowl has cooled, cover and place into the fridge for several hours.
5. After a few hours, remove the truffle mix from the fridge. Onto a place, sift the cocoa powder, and on another plate spread the chopped walnuts. Using a small spoon, scoop out the truffle mix, and roll into a ball. Roll the ball in the cocoa and the nuts, and then either serve or refrigerate until ready to serve. Enjoy!