Watermelon and Cucumber Salad

I love a great new recipe that is different and tasty. My neighbor Annie was kind enough to share her recipe for Watermelon and Cucumber salad after attending a party at her house. I explained this is a great and a must have salad for the summer months. So enjoy this great new twist on a Watermelon Salad.

Watermelon and Cucumber Salad Ingredients: 

4 cups one-inch cucumber squares, peeled and seeded

4 cups watermelon balls

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup shredded fresh basil leaves

In a large bowl, add salt and pepper over cucumber squares. mix well, and let sit for about  one hour.

Add watermelon balls to the cucumber, mix gently.

Just before serving, sprinkle the basil leaves on top.

Enjoy this refreshing summer dish!

Thank you Annie for sharing your fabulous recipe with us today.

Sheila-

Maple Glazed Bacon.

Maple Glazed Bacon

I posted a recipe the other day for Double Crunch Apple French Toast it is a fabulous recipe. However since I have posted people keep asking me what about that Maple Glazed Bacon so I thought it was time that I share this quick and easy recipe with you.

Serving Size 6

Maple Glazed Bacon Ingredients:

12 slices of precooked bacon

1/2 cup Organic Maple Syrup

Equipment:

Aluminum foil

Large cookie sheet

Directions:

Preheat oven to 350 degrees

Take a large cookie sheet and place foil on it next place cooked bacon on foiled cookie sheet.

 Now drizzle with Maple syrup.

Then place in oven for about 15 minutes. Then serve with your favorite eggs or french toast.

Enjoy 

Sheila~

#Gluten Free Double Crunch Apple French Toast

#Gluten Free Double Crunch Apple French Toast

The Other day we went out for breakfast and one of my friends had this French toast that she said was coated in a sweet cereal that had a peanut butter flavoring. It sounded awesome, It was served with fresh berries chocolate chips and bananas. I knew that I what I had to do is to recreate this great  french toast. I  knew that I had to recreate this fabulous breakfast so my family and I could enjoy this special breakfast.

Serving Size 6 pieces

#Gluten Free Double Crunch Apple French Toast Ingredients:

4 eggs
(1) 4 ounce container or apple sauce

1/4 cup of cream

1 teaspoon cinnamon

1 cup of home made gluten free flour

6 pieces of your favorite gluten free bread

 butter or cooking spray

Equipment 

Whisk

Large Bowl

Small Bowl

Grill or frying pan

Spatula

Directions:

Preheat grill and either spray or butter grill.

In a large bowl whisk together first, four ingredients until well blended.

In a separate bowl  pour about a cup of home made gluten free flour . Next dip bread in egg mixture then into home made gluten free flour. Then back in the egg mixture again.

Next place on preheated grill then in about 2 minutes flip over when golden and crunchy. Repeat for the other side.

Cut in half on the diagonal dust with powder sugar and serve with fresh fruit and eggs and maple glazed bacon. 

Enjoy and I will be sharing my maple glazed recipe soon.

Sheila~

Gluten Free Sweet Banana Waffles Inside and Out

Gluten Free Sweet Banana Waffles Inside and Out Ingredients
1 1/2 cups Sorghum flour
3 bananas smashed
2 eggs
1/2 teaspoon baking soda
3 teaspoon melted butter
 1/4 cup Milk
Gluten free Cooking Spray

Mash 3 Bananas add  2 eggs and stir together adding in 1/2 cup at a time of sorghum  flour &  baking soda. Mixing together slowly adding milk and melted butter.    Whisk together until blended to a somewhat thick batter.

Preheat Waffle Iron to Medium Setting.
Butter waffle iron so waffles don't stick . 
Pour 1/2 cup of batter on  waffle iron.

Wait for Waffle Iron to stop steaming and pull out serve with fresh bananas.

Enjoy and let me know what you think....

I love to hear from you.


Sheila-

Quirky Quiche

I love a good quiche on a cold day with some breakfast potatoes fresh salad or fruit. This is great to serve on a cold day or even for brunch. Some times I even serve as a quick and easy dinner after a long day at work.










Quirky Quiche Ingredients:

Mrs Mix It's Gluten Free Pie or Tart Crust 

6 eggs

1/2 Can of Cream of Mushroom Soup make sure it's gluten free.

½ Cup Cheddar Cheese
1/2cup Parmesan Cheese
½ cup frozen cooked and drained chopped Spinach or Broccoli
½ cup sliced canned Mushrooms or Tomatoes
6 slices of Bacon or Ham


Make Pie Shells and set aside.
Place blown eggs in large mixing bowl add Cream of Mushroom Soup and Mix with mixer for about 2 min on high.

 

Place meat in bottom of pie shell and drained and cooked vegetables.

 

 

 

 

 

Next add Cheeses and pour egg mixture on top of all ingredients.

 

 

 

 

 

 

Bake on lined cookie sheet at 350 degrees for 30 minutes.

 

Bon Appetite!

Enjoy,
 Sheila Fretz

Gluten Free Spiced Vanilla French Toast with Fresh Strawberries)

I went to the cupboard, To give my poor child a breakfast: When finally there, The cupboard was not yet bare, only 7 items were there, And so the poor girl had to wait to see what her Mom could make, out of these 7 magical Ingredients.

I woke up this past Sunday Morning with the following Ingredients in my Cupboard/Refrigerator: Strawberries, Powder Sugar, Loaf of stale Gluten Free Bread, 1 egg ,Vanilla, Cream and only a 1/4 cup of milk and some spices. Plus I scrounged up some brown and serve sausage in my freezer which I happened to purchase at the 99 cents store.

So What Did I make ?
Cinnamon spiced Vanilla French Toast with Fresh Strawberries
Ingredients:
Gluten free bread of choice
1 egg
1 pint of Strawberries sliced ( For Garnish)
Powder Sugar (For Garnish)
1/2  cup Whipping Cream
1/4 Cup Milk
1 Tablespoon Vanilla
1 Teaspoon Cinnamon
1/4 teaspoon All Spice
 1 teaspoon Butter for Grill

Equipment:
1 Large Bowl
1 Whisk
A frying Pan or a grill

                                            

Heat grill and place butter on.



Take one egg crack in Large Bowl and whisk until well blended add Coffee Mate and Milk plus Cinnamon and Allspice. Whisk together until well Blended

Next Slice Bread on the diagonal this way the slices are a lot larger and I feel it looks a lot prettier too.

Take Bread and float and flip in egg mixture then fry or grill on greased pan cook on low until golden then flip. Repeat on both sides.

TIP OF THE DAY: Make sure Eggs are completely cooked through! The reason I say this is salmonella poisoning. I really want to stress that you need to make sure that your eggs are completely cooked!!! I like to put my french toast inside the oven after I cook it for 20 minutes at 250 degrees. This way my bacon or sausage is hot when I serve and my fruit is freshly cut.

 
 

When finished place on plate with French Toast and Strawberries on top I served with Sausage but you could also do Bacon if that’s what’s in the Cupboard/Refrigerator
 
Bon Appetite, Enjoy !!
 
Sheila Fretz

The Desert Where a lot of Vegetables are grown except Tomatoes and Capresi Salad

So the other day a dear friends and neighbors of mine asked me to stop buy. I had just gotten home from the Coachella Valley , Palm Springs to La Quinta then back to Los Angeles after 3 days in the desert  and on top of all that the High was 122 and the low was 92 and raining. Did you know that they grow a lot of different fruits and vegetables out in the desert like table grapes, citrus fruits such as lemons, limes, oranges and grapefruit; onions and leeks; and peppers. The Coachella Valley grows alfalfa, artichokes, avocados, beans, beets, cabbage, carrots, corn, cotton, cucumbers, dandelions (salad greens), eggplant, figs, grains (i.e. barley, oats, rye and wheat; plus rice fields kept wet or moist in the Salton Sea area), hops, kohlrabi, lettuce, mangoes, nectarines and peaches, persimmons, plums and prunes, pomegranate, potatoes, radishes, spinach, strawberries, sugar cane, tomatoes, a variety of herbs and spices, and other vegetable crops.

So by the time I got home I was exhausted. So I asked my friends if it could wait and they said NO! So even though they live 5 houses away, I drove to their home. Which I was happy I did because look what I was lucky enough to score! These beautiful Tomatoes that were born not in the Coachella Valley but in Camarillo, California at Houweling's Tomatoes in  the County of Ventura.   Where they also grow a variety of fruits and vegetables including celery, tomatoes,  blueberries, raspberries strawberries and a lot of other fruits and vegetables just to highlight a few. My friend Scott visited there farm and see what they were up to plus bring back a wealth of tomatoe knowledge and shared some of it with me. Like did you know that in a green house you can grow a variety of tomatoes 52 weeks a year. 

So This week with my abundance of Tomatoes I'm going to share a couple recipes that are quick and easy and include these beautiful tomatoes.

Capresi Salad Ingredients:

3 to 4 Tomatoes thinly sliced of your choice

Fresh Mozerella thinly sliced

Fresh Basil chopped 

Olive Oil

Salt and Pepper to taste

Balsamic Glaze (optional)

    

Slice Tomatoes

   

Next place a varied amount of colors on a plate.

Then cover with Freshly sliced Mozerella cheese and fresh basil and drizzle either olive oil of Balsamic glaze 

Enjoy

Sheila Fretz

A frittata from the leftovers in the fridge

I love to make Frittatas on either a long day after work or as a fabulous Sunday Brunch entree. The best part is you can look in your fridge and see what type of leftovers you have. This past Sunday we had a lot of goodies that I knew If I didn't use soon that they would end up in the garbage can.  So when my tomatoes are wilted or I have some left over onions and or  cheeses I always get out the staples of a Frittata and start the process.

2 Tablespoons melted butter
1 large potato graded or if you have frozen Hash Browns 1 1/2 cups
6 eggs
1 Cup Chopped Tomatoes or any other vegetable you have
1/2 cup shredded cheese ( I used 1/4 cup goat cheese plus 1/4 cup cheddar cheese)

Preheat oven to 350 degree oven.

Melt butter in non stick skillet

Brown Potato in melted butter

Take 6 eggs and whisk together

Chop grate and add your vegetables and cheeses of your choice next stir into eggs. Pour over browned Potatoes. 

When almost fully cooked flip over, Brown other side then place in oven at 350 for 20 minutes.

Enjoy and the next time you have some vegetables that are going to end up in the garbage if you don't use soon. Here's the perfect recipe for you.

Thanks,

Sheila-

Banana Bread Waffles

So Miss J loves her Waffles and is always asking for me to create a new flavor or kind that she can sink her teeth into. So when she asked me for waffles that tasted like Banana Bread I was up for the challenge.


Gluten Free Banana Bread Waffles Ingredients
1 1/2 cups rice flour
1 cup all purpose Gluten Free flour
1/2 cup powdered sugar
5 banannas smashed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Vanilla
 2/3 cups buttermilk or  2/3  cup Milk with  2/3 teaspoons apple cider vinegar
3 tablespoons butter so waffles don't stick butter waffle iron.
2 eggs

Mash 5 Bannanas add  rice flour, brown sugar, baking powder, baking soda, Gluten Free flour,  add powdered sugar,  buttermilk or  2/3  cup Milk with  2/3 teaspoons apple cider vinegar,, eggs and  vanilla extract.  Whisk togrther until blended to a somewhat thick batter.

Preheat Waffle Iron to Medium Setting.
Butter waffle iron so waffles don't stick . 
Pour 1/2 cup of batter on  waffle iron.

Wait for Waffle Iron to stop steaming and pull out serve with fresh bananas and strawberries. 

Super Easy Hummus by Stephanie

As I explained in my original post on Dana's Shower my friend Stephenie brought this fabulous Hummus that she served with Pita Bread. It is so yummy and tasty and she was kind enough to share her husband Michael' s  recipe.

Super Easy and Yummy Hummus
2 16 oz cans of chickpeas or garbanzo beans
1/2 cup liquid from can of chickpeas
1/2 cup  lemon juice (depending on taste)
3 tablespoons tahini
2 - 3 cloves garlic, crushed
1 teaspoon salt
4 tablespoons olive oil
Directions:


Drain chickpeas and set aside liquid from can. Combine chickpeas (or garbanzo beans), lemon juice, tahini, garlic and salt in blender or food processor. While blending, drizzle in the olive oil then the cup of liquid from chickpeas.


Blend for 3-5 minutes on low until thoroughly mixed and smooth.

As time goes on and you make more and more of it, you will find your groove and maybe a little more lemon juice, or more garlic or olive oil. Serve with pita Bread or Pita Chips or Gluten Free Crackers so you can serve a Gluten Free Appetizer.


Enjoy!!!

Sheila-

Hash Brown Casserole

I was lucky enough to have one of Dana's friends offer to make a side dish for me and she came up with this great gluten free recipe. The only thing that I recommend is always read the labels of the ingredients before you purchase because not all cream of mushrooms soups are gluten free nor  are all corn flakes, so read those labels. In addition I want to thank Kim for being so kind to help me with this fabulous shower I couldn't have done it with out you.

Preheat oven to 400 degrees.

Hash Brown Casserole
1/2 cup butter, melted
1 can cream of mushroom soup
1 medium container sour cream
2 lb. frozen hash browns
2 cups shredded cheddar cheese
Salt and pepper to taste
1-1/2 cups plain corn flakes, crushed

Mix all ingredients in a large bowl except for the corn flakes. Spray an 8 x 10 glass dish/pan with non-stick spray. Pour mixture into the dish/pan. Sprinkle crushed corn flakes over the top. Dot with butter. Bake at 400 degrees for 45 minutes.