I’m always looking for new “bread” products recipes for our gluten-free eaters. I think that is the thing they miss the most. Thanks to “The American Test Kitchen” ( ATK ) the possibilities are a lot greater.
Guacamole Layer Dip
Every week my husband and I feed our two bachelor sons Sunday dinner. I feel that it is important that they have at least one healthy meal a week and it gives us the opportunity to keep up with what’s going on in their lives. The challenge in this weekly endeavor however, is having a variety of meals. Chicken again or beef? No we had that last week. How about…? No, Robert won’t eat that. John suggested that Fajitas would be good and I agreed. This called for corn chips and salsa…no we always do that. So in comes the “Guacamole Layer Dip”.
There are probably dozens of recipes out there but we like to make our own Guacamole to go in it.
Start with 1 15 oz can of re-fried beans layered in the bottom of a 9″ baking dish. Sprinkle with 1-2 tbsp taco seasoning. Spread 1 recipe guacamole over beans.
Guacamole
2 avocados
1 tbsp lime juice
1/4 cup tomato salsa (optional)
salt
Cut avocados in half, remove pit and scoop flesh into a gallon size resealable bag. Add lime juice and tomato salsa. Mash and mix by squeezing the bag, leaving lumpy. Add salt to taste.
When mixed squeeze away from 1 corner and cut about 1-1 1/2 inches off and empty the bag into baking dish and spread evenly.
Top with 1 cup sour cream.
Now comes the fun part that isn’t pictured, it depends on who is eating. At this point you can sprinkle on just about anything you want; diced tomatoes, fresh salsa, sliced olives, jalapenos or bacon bits just to mention a few. Then top with finely grated cheddar cheese. Cover with clear plastic wrap and refrigerate until served.
It is great before and during dinner and for a snack later or even for the next day or two. It is just one of those sort of recipes that you can just have fun with.
Baked Chicken Fingers
Chicken is a mainstay in our diet. The continual question is “What shall we do with it tonight?”. Baked Chicken Fingers is one of those that can be tweaked a little and be different every time you make it.
We don’t like to fry food, but liked the baked crispiness of this recipe. We have made and changed this recipe so many times that when I looked it up to write this post, the only consistency was the chicken and olive oil. The spices are constantly being changed.
Crunch Top Salad
For years my husband and I made fun of jello salads, basically banning them from any dinner party. Growing up in Utah at the time we did it was at every dinner family or church.
Then we found this recipe.
“Crunch Top Salad”
It is more like dessert than a salad. It is now a family favorite and has become a favorite
everywhere we take it.
Salad
2 3 oz packages raspberry gelatin
2 cups boiling water
1 10 oz package frozen raspberries
1 10 oz can crushed pineapple with juice
3 bananas sliced or diced
1 cup cold water
Topping
1 cup flour
1 cup chopped pecans
1/2 cup butter, room temperature
1/4 cup brown sugar
1 8 oz package cream cheese, room temperature
1/4 to 1/2 cup milk
Dissolve gelatin in boiling water. Add frozen raspberries, crushed pineapple with juice and cold water. Refrigerate until partially set in a 9″ X 13″ X 2″dish. Stir in bananas and chill until firm. Cream together cream cheese and milk to spreading consistency. Spread over set salad and return to refrigerator. In a mixing bowl combine and mix thoroughly, flour, pecans, butter and brown sugar. Bake in a 9″ X 9″ baking pan. at 400 degrees for 10 -12 minutes. Stir at least twice during baking. Cool, crumble and sprinkle over top of cream cheese mixture. NOTE: This is an older recipe and can and package sizes have changed. Purchase the size closest and weigh, measure or just add it all.
Enjoy! It could become a favorite at your family dinner too.
Mary Ellen
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If you like this. You might also like:
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| Soft Snickerdoodles |
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| Dad’s Wheat Rolls |
Fry Sauce
A while ago we asked the question on our Facebook page
” What do you like with you fries, Ketchup, Fry Sauce or Ranch? “
More than one comment was, “what is fry sauce?
We were raised in Utah and thought that everyone ate Fry Sauce. I seemed to always know what the ingredients were and would just stir it together at home. I went on line to see if there were recipes that could help me with proportions.
You would not believe some of the ingredients that others put in my beloved fry sauce.
Pickle juice?
The true official recipe is the secret of Arctic Circle. They get the credit for creating it. The ingredients in our version are simply mayonnaise, ketchup and mustard. We just started adding the ingredients until Margaret and I thought it tasted right.
1 cup mayonnaise
1/2 cup ketchup
2 tsp yellow mustard
Stir together until well blended. Serve with your favorite whatever.
It is great with chicken nuggets too.
If you have never tasted it, give it a try.
Mary Ellen
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