I use to like L&L’s Hawaiian Barbecue Chicken. Ever since I found out that I was allergic to chicken and gluten, I haven’t eaten there in years. Nevertheless, here is my copycat version: Gluten Free Hawaiian Barbecue Turkey with homemade macaroni salad and steamed rice.
I absolutely love shrimp and am always experimenting for dinner time. I also like curry so instead of doing a a Thai Shrimp Curry I decided to give Shrimp Scampi a kick and so glad I did!!
My husband walked into the kitchen from work and immediately said to me, “What are you experimenting on now?” He knows me oh too well. And it doesn’t phase him nor my kids that I am constantly photographing my food before I join them for a meal.
Nevertheless, I bought 5 pounds of hamburger and ziploc bagged 1 pound bags of hamburger. I set aside a pound to make dinner but wanted to make something different with the meat, not your usual Cheeseburgers or Meat Loaf.
I came across a recipe for Korean Beef and was like, yeah that looks good, but noticed there wasn’t any vegetables included. Well that has NEVER stopped me before; wasn’t gonna stop me now. I grabbed practically the last of my string beans from my garden and some organic carrots out of the fridge and diced them up to add to my adapted Korean Beef dish for dinner.
Well as everyone was enjoying dinner, my husband says, “This is really good!” And my daughter had 3 helpings because she thought it was delicious! I would say that is a dinner success!
I love shrimp and I love stir fries, so why not combine the two in a recipe that can be made in 30 minutes or less.
I normally raid the fridge to see what I can throw in my stir fry since they are so versatile and you can pretty much use whatever veggie you have on hand. In this case I picked the last of the fresh beans from my garden and used up some organic carrots from the fridge.
While I was stir frying I made white rice since it only takes 25 minutes. If you want brown rice, the rice will take longer to cook than this stir fry recipe and you’ll have to start the rice at least 30 minutes before you start the actual stir fry. Nevertheless, you won’t be disappointed with the wonderful flavors of this dish.
My husband loves the Ginger Steamed fish you get at Chinese Restaurants. Since we never go to Chinese Restaurants because the ones we have in our town never has anything gluten free I have to make my own. Nevertheless, I have gotten really good at making Asian food at home. This is my version…
I love Bok Choy yet I don’t buy it that often. Then one day last week I was at Coscto and low and behold they had a 2-pound package staring me down. I grabbed it and the rest is as they say history! Anyhow, Bok choy is the perfect vegetable for a healthy side dish. This easy recipe is flavored with garlic, ginger and gluten free soy sauce to give it a little extra flavor.
I use to make Lumpia (Filipino Egg Rolls) A LOT years ago before my kids and I were diagnosed gluten intolerant. Then once we were diagnosed I stopped making them all together. Then the other day I thought what if I made them with the rice wrappers instead.
It was a little more work, but definitely worth it. Make them in advance since they hold a lot of water and basically will fry better if you let them dry out first. And of course you don’t want much of the water content in the sizzling oil when trying to fry them.
Many of my best friends growing up were Filipino and going to their homes for dinner was just wonderful. And having Lumpias was definitely a treat!
I have a love affair with shrimp. It is my favorite seafood, yet I don’t get to eat it as much as I would love. Take me to a buffet and I am hoarding the peel and eat shrimp, LOL.
I wanted to do something different and decided to make fried shrimp with a Sweet Chili Sauce, but added garlic powder to the sauce originally by accident. Needless to say, the sauce came out really tasty even though I didn’t plan adding the garlic in the first place.
Gluten Free Fried Shrimp with a Garlicky Sweet Chili Sauce
- 1 cup vegetable oil, or more, as needed
- 1 cup buttermilk
- 3/4 cup gluten free flour
- 1/2 cup cornstarch
- 1 large egg
- salt and freshly ground black pepper, to taste
- 1 cup gluten free bread crumbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 cup sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons rice vinegar
- To make the sauce, whisk together the mayonnaise, sweet chili sauce, honey, garlic powder and rice vinegar in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, whisk together buttermilk, gluten free flour, cornstarch, egg. In another large bowl, combine gluten free breadcrumbs, onion powder, garlic powder, basil, oregano, salt and pepper.
- Working one shrimp at a time, dip shrimp into buttermilk/flour mixture, then dredge shrimp through the breadcrumb mixture, pressing to coat.
- Working in batches, add shrimp to the skillet and cook until evenly golden and crispy. Transfer to a paper towel-lined plate.
- Serve immediately, drizzle with the Garlicky Sweet Chili Sauce.
Adapted from Damn Delicious
Today is Chinese New Year.
It is the farewell of the Horse and on to a bit of confusion… they aren’t sure if it is the Year of the Sheep, Goat or Ram. In Mandarin “horned animal” actually covers all three and that is why no-one is quite certain of really which one. And why you will hear all three.
Regardless, the Sheep is the least favorite animal of the Chinese Zodiac. It is considered a weak follower and very docile rather than a strong leader. But it doesn’t matter there will always still be a celebration, nevertheless.
And tonight my family rang in the New Year with me making a Chinese style meal, Turkey Chow Mein.
So I have been literally sick for a week. And today was the 1st day in a week that I actually felt well enough to cook dinner. So I decided Chow Mein was something that really sounded good and not too complicated to wear me out.
I went through the refrigerator and freezer and pulled out food that would work well for my dish. There was some steak leftover from dinner a few nights ago that I diced up and placed in the chow mien marinade. Plus, there was a 1/2 a yellow onion that looked like it would be a good addition to my concoction!
I scoured the freezer and found stir fry veggies and some frozen peas, score!
Then it was either vermicelli rice noodles or pad thai rice stick noodles… AND the quick decision was to go with the thicker noodles this time around.