Monday, January 30, 2012

We have a winner for the Alexian Pate Giveaway

And The Winner Is ..............

The Alexian Pate giveaway of One of each of the following:

  • OneVegetable Pate
  • One Pheasant Rosemary Pate
  • One Duck Liver Pate with Cognac
  • One Duck Rillette
  • One package of Mini Toast.

As you know, we have had many giveaways on Cooking Underwriter this year. We will continue with giveaways in the coming year and with that being said we have a winner for  The Alexian Pate giveaway. Alexian Pate will send One lucky reader one of each of the following:

  • OneVegetable Pate
  • One Pheasant Rosemary Pate
  • One Duck Liver Pate with Cognac
  • One Duck Rillette 
  • One package of Mini Toast. 
As you know, I use a service called Rafflecoppter so I do not pick the winner! With that being said .... We have a winner and the Winner is.................. Mike Ellis. Mike Ellis is one of the writers for the website called The Disney Moms he also has a fabulous website that is called   My Dreams of Disney. My Dreams of Disney was created to share love love of Walt Disney World with his readers, and also as a way for him to share his memories, and to plan future trips, plus help his readers with any trip planning questions they have!

Mike Ellis won by liking Cooking Underwriter  Facebook  Page  please contact me at MrsMixIt at Gmail dot com.

So if you didn't win the The Alexian Pate Giveaway  and you want to purchase some of their fabulous pate's  please go by their sight and see all of The Alexian Pate's great products.

Friday, January 27, 2012

2 Egg Gluten Free Omelet

I am always thinking of new ideas to serve Miss J for breakfast. There are not a lot of gluten free options in the morning before school that don't take to long. So lately her new favorite option is a 2 egg gluten free omelet with cheese and Bacon. Most people don't realize how quick and easy it is to make a omelet. So I am going to show you today.

Oh and one last Item there are only 2 days left on my giveaway with Alexian Pate.  This would be a great addition to your omelet. Please come by and enter. 

1 dab of Butter
2 eggs
1/4 Cup of Shredded Cheese of choice
2 Slices of Bacon
1/2 avocado
Salt and Pepper to taste

Non Stick Omelet pan 

While whisking eggs melt butter in non stick frying pan then move butter around until evenly coated.

Take eggs poke with fork and whisk until fluffy

When butter in melted pour egg mixture in pan moving edges of eggs

 in until eggs are firm then flip

Next add toppings.

Fold over and serve. 

Serve with Ranch, Sour Cream or Ketchup, you decide


Sheila Fretz

Wednesday, January 25, 2012

Double Chocolate Cheesecake

Do you like chocolate as much as I do? Well I don’t know about you however, looking and finding a quick and easy Gluten Free dessert is not as easy as it is to just whip up any other dessert. If we were not gluten free we could just go pick one up at any bakery or Market, but that's not the case. Well because its not always easy to find a gluten free dessert, my goal is to post at least Fifty desserts this year. This is dessert number two; I hope you enjoyed it as much as we did.

Double Chocolate Cheesecake with a touch of Raspberry. Ingredients
1/4 cup butter
3/4 cup all purpose gluten free flour
3/4 cup Almond Flour
1 cup Powder sugar
1 cup cocoa powder ½ cup for crust ½ cup for cheesecake
5 Eggs Separated
½ cup granulated Sugar
1 cup cocoa powder ½ cup for crust ½ cup for cheesecake
(2) 8 oz packages of cream cheese

Preheat oven to 325 degrees

In a bowl sift together 1st 5 Ingredients Powder Sugar, Almond Flour, Gluten Free Flour, ½ cup Cocoa powder

Mix together with  Butter until a crumbly texture forms.

Take Parchment and cut 2 Strips to fit Loaf Pan both diagonal and Horizontally then Spray with cooking spray. Next poor crumbly mixture into loaf pan press down until firm. place in oven for 16 to 18 minutes until golden and bubbly.

While Crust is baking start filling by separating eggs in to separate bowls..

Beat Egg whites until fluffy and set aside

Take yolks and sugar and beat until buttery mixture forms

Add in Cocoa powder

In a new bowl beat Cream Cheese until soft.

Now mix in chocolate mixture.

Last fold in egg whites

Now pull out crust cool a little then spread a little Jam on top of crust

Next gently scoop Cheesecake mixture into pan.

Bake in water bath for 1 hour Next add 1 inch of water into your 13 x 9 pan then place loaf pan in and place in oven for a hour.

Let Cool then Wrap container in Saran Wrap and place in refrigerator over night.

Next Day pull out of pan and place on plate and garnish with powdered sugar.

Enjoy and See you soon.

Sheila Fretz

In addition don’t forget to enter my giveaway with Alexian Pate!

Thursday, January 19, 2012

Pate Potato Balls

With all of the buzz about SOPA and a lot of my other blog friends going black for the day in order to unite and show we all have a voice. I really debated about putting up an article today on Cooking Underwriter. However, I heard that Wikapedia would be going back to normal, tonight,  at nine p.m.. Please sign the attached petition letting our government know we want our free speech. 

I have a passion passion for Gluten Free Cooking and Baking and  I thought that it was time to use my voice to help educate people on eating and living a gluten free life.  In addition to I have a fabulous giveaway going on with Alexian Pate which you can enter here.  So here is a great and delicious recipe you can share with your friends and family.

Pate Potato Balls Ingredients
4 Cups Mashed Potatoes
1 Cup Glutino Gluten Free Bread Crumbs
1 Cup Almond Flour
1 Cup All purpose Gluten Free Flour
5 Eggs
1 Package of Pheasant Rosemary Pate
½ cup of olive oil.

2 medium size bowls
1 fork
1 Ice cream Scoop
1 chopping block
frying pan
2 Cookie Sheets
Parchment paper or silpat liner

Preheat oven to 350 degrees.

Take Pate and cut in 16 equal pieces.

Mix together, Bread crumbs, Almond flour and All Purpose flour.

Take 5 eggs and whisk together.

Scoop out potato then place pate on.

Next cover with more mashed potatoes.

Roll into 16 balls.

Drop 1 ball in a time in eggs

Cover with bread crumb mixture.

Back in egg mixture.

Lastly in bread crumbs.

Heat up a 1/4 cup oil at a time then place a couple potato balls in at a time and roll around in oil until golden. When oil starts to get brown dump and start again I found I could do 2-3 batches then need to swap out oil.

Place on lined cookie sheet and bake for 25 minutes.

Enjoy serve with Sour cream or just on there own

Sheila Fretz

Tuesday, January 17, 2012

Meatloaf with Alexian Vegetable Pate

I love a good Meatloaf once winter hits. I love to cook Meatloaf on a cold winter day and by adding the Alexian Pate you will get a bonus in your meat loaf, especially if you add the Vegetable Pate that has a hint of sweet potato and spinach. You will sure love this recipe. It’s so yummy and tasty.

½ pound Ground Turkey
½ pound Ground Sirloin
1 cup Glutino Bread Crumbs
1 teaspoon salt
1 teaspoon pepper
3 cloves of garlic finely grated
4 Carrots finely grated
1 egg.
1 package of Vegetable Pate.

Finely Grate Garlic and Carrots place in a large bowl

Then place turkey, ground sirloin in large bowl and mix together.

Then mix in bread crumbs, salt & pepper.

Take half of the meatloaf mixture and place in a meatloaf pan squish until flat. Now place Vegetable pate on Meatloaf and spread thin over 1st half of meat.

Last but not least place last half of the Meat mixture on top and garnish with ketchup.

Serve with a baked potato and fresh vegetable

Enjoy and don't forget to enter our giveaway with Alexian Pate

Monday, January 9, 2012

Green Turkey Enchilada Casserole

I love a great meal especially after I have had another meal first out of it! I like to call this type of meal a First Over. You will find more first over recipes on Cooking Underwriter this year. My goal is to make at least one first over per month so I hope you enjoy this meal as much as we did.

Green Turkey Enchilada Casserole Ingredients:

14 Corn Tortillas
1 32 oz Can of Green Enchilada Sauce
2 cups Shredded Cheddar Cheese
2 Cups Monterrey Jack Cheese
3 chopped Green Onions
3 Cups shredded Turkey
Cooking Spray


9 x 9 Pyrex pan
2 Shallow Pasta bowls for cheese and Green Sauce
1 bowl to shred Chicken in.
1 Cookie Sheet

Preheat Oven to 350 degrees.

Spray a 9 x 9 Pyrex pan with Cooking spray

Grade Both the Monterrey Jack Cheese and The Cheddar Cheese

Poor a 1/4 cup of Green Enchilada Sauce in bottom of 9x 9 pan.

Next poor about a cup of Green Enchilada Sauce in a shallow pasta bowl.

Take 3 Tortilla one at a time and place in bowl with sauce one at a time flipping until covered in sauce

Next Place in 9x9 Pyrex pan in one layer covering the bottom if you need to break in half or in quarters please feel free to break in pieces.

Then add a shredded turkey layer, green onion layer.

Monterrey jack & Cheddar cheese layer, last poor about 1/4 cup enchilada sauce on top.

Next layer of Tortillas.

Then Turkey, green onion layer.

Monterrey jack & Cheddar cheese layer last poor sauce on top.

Repeat tortillas

Turkey, green onion, Monterrey Jack & Cheddar cheeses, Enchilada Sauce.

Last cover with Tortilla sauce Then Cheese.
Cook in oven on a cookie sheet for 30 minutes.

Until its bubbly and cheese is golden brown serve with tortillas chips, sliced olives, tomatoes, pico de gallo or green salsa all optional.

Bon Appetite and Enjoy

Sheila Fretz