Recently I was looking for some bread crumbs in my cabinet for a recipe. I forgot that I had gotten rid of most of the gluten in my house, and this included bread crumbs. I remembered I had some “Brown Rice” Gluten Free Rice Krispies. So I decided I would my own gluten free bread crumbs using this gluten free rice cereal and it worked perfectly. This snack was delicious!
Here’s how to do it.
For the breadcrumbs:
The measurements aren’t exact because its up to you and your tastes. This makes a decent sized batch but you could make this in as large or as small of batches as you want.
4 cups of brown rice gluten free Rice Krispies
1 cup grated parmesan cheese
A bit of Salt
A good bit of garlic powder
Some italian seasoning
Crush the Rice Krispies as evenly as you can, leaving as few big pieces as possible (I used my hands but, using a food processor would be much more efficient). Add the parmesan cheese, some salt, garlic powder, and italian seasoning mix (you could always make your own, throw in whatever herbs and spices you like, oregano, basil, tarragon, even some cayenne if you want to add a little kick.)
That’s it! Store in a mason jar, or a nice tin container. Now you can have all those wonderful breaded foods (I’m thinking Chicken Parmesan!!) or casseroles with that amazing crunchy topping. OR you can make these delicious Baked Zucchini Fries. Enjoy!
P.S. DON’T FORGET ABOUT THE GIVEAWAY ENDING ON MARCH 1, 2013.
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Now that New Year’s is over, the thought of drinking Champagne might be put on the back burner for awhile. But what do you do with all that leftover champagne? Or what about half a bottle that wasn’t finished? Don’t pour it down the drain you fool. Make a tasty sauce with it! Here’s how.
All you need to do is make a basic béchamel. We talked about how to do this for the Confetti Spaghetti recipe. This basic roux is ridiculously simple and is the start of so many amazing sauces. Plus you can vary so many different aspects, to make lots of unique and wonderful things!
For this sauce all you need is:
- 1 T Flour
- 2 T Butter
- 2 t crushed garlic
- 1 c milk
- 2/3 c Champagne
- 1/4 c Parmesan Cheese
- A dash of nutmeg
Here’s what to do:
Melt the butter in a small sauce pan. Whisk in the flour and cook on med-low heat stirring frequently. Cook until the mixture is about the consistency of a thick toothpaste. About 5 minutes. Do not let it brown too much. Add the garlic and cook until aromatic. Slowly whisk in the champagne and cook for 1 minute. Slowly whisk in the milk and parmesan cheese. Add the nutmeg and salt and pepper to taste. Cook until thickened to your liking. Serve over your favorite pasta and top with freshly grated parmesan cheese. I added some chopped grilled chicken and tossed the sauce with Rotini pasta. You can use this sauce with any pasta. Enjoy!
Whoever decided that Brussels sprouts would come to be known as the enemy vegetable of children was way off. When seasoned and roasted properly this vitamin packed veg is savory and delicious! Plus you can tell your little ones it is Barbie lettuce (or G.I. Joe) and they will think its fun. Here’s a quick and impressive recipe for any night of the week.
Fun Fact: Did you know that Brussels Sprouts are named after the city in Belgium?
Slice the brussels in half lengthwise and add to a large bowl.
Drizzle with enough olive oil to lightly coat each piece (don’t overdo it or they will be greasy).
Add salt, pepper, garlic powder and parmesan cheese.
Pour onto a baking sheet and roast at 400 for about 20-25 minutes.
Give them a toss about half way through to make sure they roast on both sides.
The parmesan cheese sort of crusts on the brussels and creates an amazing flavour/texture combination. Try it! I know you’ll like it.
For some reason I’ve been on a fish kick this week. I picked up the individually packaged frozen tilapia fillets from Publix and they make eating fish so convenient! While I would prefer fresh fish, the frozen tastes great, and it doesn’t go bad sitting in my fridge waiting for me to get around to cooking it! They thaw really quickly and make a wonderful and quick lunch.
I love a good crust on my fish, so here’s a really simple crust to make and store in the fridge for a quick dinner. You could use this for any type of fish but it works nicely with a light white fish. I made this for dinner on Saturday and stored the extra crust mix in the fridge for lunch on Monday. I also had leftover Tarragon Potatoes from Sunday Brunch which were delicious with the fish! You can find the recipe for the Tarragon Potatoes here.
I don’t measure this at all but I will try for your sake.
For 2 pieces of fish here’s what you need:
1/2 cup cornmeal
1/4 cup grated parmesan cheese
1 tsp Garlic Powder
Salt and Pepper
1 tsp Creole Seasoning like Tony Chatchere’s
1-2 Tbsp Butter or Margarine
1-2 Tbsp Olive Oil
Mix all the ingredients on a plate. Rinse the fillets and shake off the excess water. While they are still damp press them into the mix making sure to coat completely. Flip over and repeat on both sides. Cook in a non-stick skillet coated with an equal parts mixture of HOT butter and olive oil. You want enough to coat the entire bottom of the pan but it doesn’t have to cover the fish. Fry the fish until crisp, only about 4 minutes on each side. Tada! You just made delicious Parmesan Crusted Tilapia!
P.S. As a side note, I wanted to let you all know that there will be a verrrry special giveaway coming up next Monday! Be sure to stay tuned and subsribe via email so you don’t miss it! Hint: Its something really adorable that you can wear! Yay!