Salmon Cakes

Salmon CakesWhen I tell people that I’m Gluten Free I often get this look… like they just know that all I eat is tofu and bean sprouts.  Just this morning one of my friends told me “Oh, my family would never eat that stuff.”  Um…. What “stuff” do you think I’m eating?!

Seriously people!  It’s not bad…. actually, unless you know that I’m Gluten Free….. you probably wouldn’t realize that I’d fed you a gluten free meal.

I don’t like to use a bunch of weird ingredients to replace flour… for the most part I just don’t make things that call for flour.  There are plenty of other recipes out there that don’t require flour at all…. and really, the recipes that call for flour are usually high calorie, high carb…. bad for you all around.

There are so many other kinds of foods in the world…. quit thinking that you have to replace or find substitutes for all the wheat filled foods!

Sure, I like to use Cup4Cup and make cornbread ever so often…. cupcakes sometimes….. but most of the time I don’t need to use flour replacements…. I just don’t need the flour at all.  Or bread crumbs!  Honestly, I never used bread crumbs much anyway…. If a recipe calls for breadcrumbs/crackers as a topping I’ll use crushed cornflakes now, but I just never felt the need to add useless fillers to my food.

When Brian first introduced me to Salmon Cakes (I’d never had them before) he used seasoned bread crumbs.  So when I started making them for us I kept experimenting…. bread crumbs were gone, eggs and different seasonings came and went and reappeared…. I wasn’t getting super results.  I often ended up with crumbly, dry Salmon Cakes.  One day when I was making Dill-icious Chicken Bites it occurred to me that the Dill Dip would be just perfect in the Salmon Cakes too.

I am so hooked on Wildtree’s Dill Dip Blend!  I really hadn’t expected to really care for it… I’m just not big on dip…. but I’m finding so many other uses for the Dill Dip and I’m just loving it!

 

Salmon Cakes

Ingredients 

Directions

In a small bowl, combine mayonaise, sour cream and Dill Dip Blend.

In another small bowl, beat the egg and then add the drained salmon.  Next, add most of the dill dip mixture to the salmon.  You want the mixture to be moist, but not runny.  You should be able to shape it into patties that hold together.  (I usually have a tablespoon or two of dip left over.  Use the remaining dip to serve with your salmon cakes.)

Using just enough grapeseed oil to cover the bottom of your skillet, (we’re talking a thin coating so that the cakes don’t stick… not a layer for frying….think tablespoons….) heat the oil and then add the salmon cakes.  Cook 2-3 minutes on each side, covering the pan while they’re cooking.

Serve topped with a dollop of the remaining Dill Dip. Yum!

Avocado Brownies

Brian and I hosted our first Gluten Free Living: Dinner & Discovery event last night.  It was even better than I’d hoped!

We had six guests, old friends and new friends, some totally new to the lifestyle and some who have been living it for a while now.   We spent a great evening cooking, eating, chatting and learning.  It is so nice to be able to share the excitement and frustration of living Gluten Free with others who are on the same path.  We all had tips and questions and ideas to share…. it was wonderful!IMG_6965

We started dinner off with appetizers and sharing our stories about how we had each come to be (or consider becoming) Gluten Free. While everyone was snacking on fresh guacamole and corn tortilla chips Brian demonstrated how to make Avocado Brownies.  (MINI Food Processor: Black & Decker HC306 1-1/2-Cup One-Touch Electric Chopper …. buy one, you will love it!)

One of the things we want to do with these Dinner & Discovery parties is showcase the products and tools that we’ve found to be really useful for cooking Gluten Free. Remember, we’re not getting most of our food out of a box anymore, we’re making it.

We also want to share the recipes that we KNOW work.  When we first went Gluten Free, Brian and I ruined so many recipes because we either didn’t have the right tools (ever try putting one avocado in the full sized food processor?) or we didn’t understand the new foods (hello, coconut flour) that we were working with.

Once the brownies went into the oven, I grabbed the roasted spaghetti squash and demonstrated the way they should look and feel when they are done.  I also showed everyone how easy it was to go from squash to spaghetti…. something I hadn’t quite believed would be so easy when I first started making spaghetti squash.

With the demonstrations done, we headed to the dinner table and dug in.  Conversations wandered from food to travel and families and back again…. it was wonderful.  Good friends and good food…. good for the body and good for the soul.

Menu

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Avocado Brownies

Ingredients:

  • 1 large, Ripe Avocado
  • ¼ c Butter
  • ½ c Honey
  • 4 oz Bittersweet Baking Chocolate
  • 1 tbsp Coconut Oil
  • ¼ c Hershey’s Special Dark Cocoa Powder
  • 3 Large Eggs
  • 1 tbsp Vanilla
  • 1 tbsp Coconut Flour (sifted)
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • ¼ c Semi-Sweet Chocolate Chips (to sprinkle on top)

Directions:

Preheat oven to 350°

Cut avocado in half, peel and add to mini food processor.  Process until VERY smooth.

Melt the dark chocolate and coconut oil together in the microwave or over a double boiler.

In a stand mixer, combine avocado and all remaining ingredients (except chocolate chips) and whip until very fluffy (3-5 minutes).

Spread batter into greased 8×8 or 9×9 and sprinkle the top with chocolate chips.

Bake for 30 – 35 minutes.  Remove when toothpick comes out clean.

Dill-icious Chicken Bites

Dill Dip Chicken Bites

After our Wildtree Launch Parties we had a a few leftovers… not much, but enough to play with and create an interesting, easy dinner for ourselves the following day.  At first, I thought I was just being good and using up leftovers…. Nope….  I was creating our new favorite dinner!

I had a little of the Dill Dip left over and a cup or so of the Spaghetti Sauce…. I didn’t want to throw it away, and eating it with a spoon seemed a bit silly.  (I did consider it though.)

I thawed out a few chicken tenders and some spaghetti squash (yes, I freeze leftover spaghetti squash… it turns out just fine.) and got to cooking.  Brian says this is his second favorite meal.  Woo hoo!  Good thing too, because we had it twice in one week because it is one of my favorites too! Best of all, it is pretty Low Carb (just the corn-flakes are naughty) and Gluten Free.

Now, don’t just open a jar of spaghetti sauce and call it done.  You will be missing out!  I used to be a spaghetti sauce in a jar kind of girl too.  I never saw a problem with it….. tasted fine to me…. until I tried the Wildtree Hearty Spaghetti Sauce Blend.  I’m telling you…. this stuff is delicious! Aside from the awesome taste, the other huge bonus to using the Wildtree blend is that you can cut the recipe down to a proper size for your family.  When I’m doing a Family Dinner night, I use a 28oz can of crushed tomatoes.  When it’s just me and Brian, I can use the smaller can and half the amount of spice….. no more half empty jar of sauce in the fridge.  Yay!

Dill-icious Chicken Bites with Spaghetti Squash

Ingredients 

  • 1 Spaghetti Squash, roasted and shredded
  • 2 Chicken Breasts (I used about 5 Tyson, Skinless Boneless, Chicken Tenders)
  • 2 c. Corn Flakes, Crushed
  • 1/4 c. Sour Cream
  • 1/4 c. Mayonnaise
  • 1 tsp. Wildtree Dill Dip Blend
  • 14oz can Crushed Tomatoes
  • 1/2 Tbs Wildtree Hearty Spaghetti Sauce Blend

Directions

Spaghetti Sauce:

In a small sauce pan combine the Hearty Spaghetti Sauce Blend and the whole can of crushed tomatoes. Let the sauce simmer while you work on the chicken.

Chicken Bites:

Preheat oven to 350°

In a medium sized bowl, combine the mayonnaise (I used Miracle Whip), Sour Cream and Dill Dip Blend.

In a second medium sized bowl crush the cornflakes into small pieces.

Spray olive oil on the bottom of a 13 x 9 inch pan or baking sheet.

Slice the thawed chicken into bite sized chunks (Mine were fairly healthy chunks… two-bite, bite sized). Coat each chunk in the Dill Dip and then roll in the crushed corn flakes.   Place coated chunks in/on your pan.  Repeat until all the chunks are coated.

Bake at 350° for 15 – 20 minutes.

Combine the squash, chicken bites and sauce to your preference (I like to dip the bites into the sauce…) and enjoy!