Gluten Free Lemon Curd Bread Pudding

The other day my husband and I were shopping at the 99 cents only store and to my surprise they carry Gluten Free Products like Glutino's Harvest Corn Bread. I had never seen this product before and I noticed the size of the bread was a great deal larger than my regular Gluten Free Bread that I buy at $7.00 a bag. So for $0.99 I thought what the heck lets do something fun with this bread besides making toast or Sandwiches.
So I thought to my self how about a bread pudding recipe that won't break the bank. So I created this lucious lemon curd bread pudding.

Equipment
13 x 9 pan
whisk
Sauce Pan
Bowl
wooden spoon
Aluminum foil to cover.

Bread Pudding Ingredients
1 loaf of Harvest Corn Bread by Glutino
1 1/2 cups Sugar
1/2 cup Gluten Free Cornstarch
the zest of a whole lemon about 2 Tablespoon
1/2 cup lemon juice about 2 lemons
1 1/2 cups water
6 egg yolks
Butter for pan

Lemon Curd Sauce
3 egg yolks
1 cup sugar
1 teaspoon vanilla
1/2 cup water
1/2 cup milk
3 teaspoons cornstarch
1 1/2 ounces lemonchello or lemon extract

Take the bread and shred in small bite size pieces place in bowl and set aside.

In a sauce pan or frying pan whisk together sugar, cornstarch, and lemon zest.

 Next add lemon juice, water and 6 beaten egg yolks make sure you wait until lemon juice is diluted. You do not want to cook eggs in acid of lemon juice.

Now cook on the stove until slightly thickened you do not want to have to thick because it will also thicken in oven. Next pour on top of bread and mix until fully coated.

Butter a 13 x 9 pan  I used a oval because I like my bread pudding a little thicker.

Now pour into the pan and bake for 30 minutes covered at 350 degrees and 30 minutes uncovered. Now if you are making this ahead of time (A day before ) you can cook for 30 minutes covered then place in refrigerator over night . Then place in oven for another 30 minutes prior to serving like I did.

Next make the Lemon Curd sauce in a frying pan add yolks, sugar, cornstarch, vanilla and milk and whisk together.

Next add water.

Then bring to a boil adding lemonchello or lemon extract at end.

Serve with whipped cream and sauce warm

Enjoy,

Sheila Fretz

Watermelon Arugula salad Inspired by Contemporary Hotel's California Grill and Ina Gartnen

I was reading Twitter and Facebook this weekend and was dreaming of Florida. I love the white sand beaches, the theme parks and all of the fabulous restaurants in Florida.  I next had a flash back of a salad that I had at the Contemporary Resort restaurant called the California Grill  - this is a great restaurant to go to next time you are at Walt Disney World. The last time we were there I had a salad that was very similar to this one. So I thought I would share my version of these too salads.



Watermelon Arugula salad Inspired by Contemporary Hotel's California Grill  and Ina Gartnen Ingredients :
One square slice of Watermelon
1/4 cup Arugula for each portion
2 Tablespoons Balsamic Glaze dressing
1 Tablespoon Goat Cheese
　

Slice Watermelon cutting off rind leaving a square of Mellon like this.

Next take 1/4 cup of Arugula a 1 tablespoon of Balsamic Glaze dressing toss in bowl

Place tossed Arugula on Watermelon

Next Sprinkle with Goat Cheese

Last drizzle remaining dressing on Salad and serve.




Bon Appetit and Enjoy



Sheila Fretz

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-

Artichoke, Bell Pepper, Apple-wood Smoked Ham and Goat Cheese Egg Bake for #Sunday Supper

This week Sunday Supper was about throwing a Bridal or Baby Shower. I love to throw parties for my friends especially when it comes to celebrating a special friend whether it's a baby or bridal shower a special brunch with friends is always fun. As a matter of fact about a year ago today I was doing exactly that for my friend Dana; we had a bridal shower before she eloped. Here is the link to Dana's special day showing all of the recipes that we served.

My favorite thing to do at a Brunch is to have a dessert buffet

However, this is my go to Brunch recipe it's quick and easy and when your having a lot of ladies to your home you want the quickest and easiest go to dish. So here is my  recipe for  Artichoke, Bell Pepper, Apple wood Smoked  Ham and Goat Cheese Egg Bake. This was the hit of the party and its so fast and easy to make you will want to serve it at your next brunch.  

Artichoke, Bell Pepper, Apple-Wood Smoked  Ham and Goat Cheese Egg Bake  Ingredients:

Cooking Spray

3 cups of frozen Hash Browns

2 cups of  colorful bell peppers

2 cups of  chopped marinated artichokes

1 cup of crumbled goat cheese

2 cups of Apple-Wood smoked Ham Chopped

12 eggs

1 cup sour cream

Equipment 

13" X 9" pan

Blender

Preheat oven to 350 degrees

 Spray pan with cooking spray, next add half of the frozen hash browns to pan.

 Then layer bell peppers,

Chop Marinated Artichokes  then sprinkle on top evenly.

 Next add Goat cheese and Ham.

Now in your blender add 12 eggs plus a cup of sour cream and liquify.

It will look like this.

Last layer the last half of Hash Browns and pour egg mixture over  the layered vegetables and place in preheated oven for 55 minutes at 350 degrees

Enjoy,

Sheila Fretz

Double Chocolate Chip Cookies

This is a great recipe to make Ice cream Sandwiches with my double chocolate chip cookies with mint chips or white chocolate chips but always with semi sweet chocolate chips varying the recipe depending on my mood.  So here is my recipe and of course its Gluten Free and I'm still busting that myth that you must use Xanthium Gum in your baking, because I used NO XANTHIUM GUM!!!





Double Chocolate Chip Cookie Ingredients:

2 sticks butter
½ cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons of vanilla
½ cup cocoa powder
2 ½ cups of Oat flour1 teaspoon baking soda
1 cup semi sweet cookies I used @NestleUSA on twitter
1 cup mint chips or white chocolate chips I used @NestleUSA on twitter


Equipment
4 cookie sheets if baking all at once
4 silpats or pieces of parchment paper if you use parchment make sure you spray with cooking spray.

Directions:

Beat butter until creamy

Add Sugars, eggs and Vanilla until light and fluffy.
Next add in cocoa powder and baking soda

Then Oat flour after cocoa is thoroughly blended

Last add semi sweet chips and chips of your choice.
scoop with melon baller.

Cook at 350 for 11 minutes on convection setting.

Until they look like this and enjoy.


Bon Apetit and Enjoy


Mrs. Mix It

Chicken Pamesan and History of April fools day

This is a coyuple of days late but I thought I shoul re share this post.

This History of April Fools day is very interesting in 1582 King Charles 1X moved the New year from the week of March 25 - April 1st to January 1st. The problem was the people of this time were not as hooked up or connected as we were today. So some people celebrated on the Original date of March 25- April 1 and others who were more informed celebrated on January 1. The King heard that people were still celebrating on the old week of new years and he called them fools! These people were labeled as Fools and were sent invitations to phony parties, events and all sorts of other activities. The people who had been pranked became known as a "poisson d'avril" or "April fish" because a young naive fish is easily caught. However, the most common of all pranks  was to hook a paper fish on the back of someone as a joke. So today in honor of April fools day I'm going to do a good fake out recipe.
I love a good fake out recipe so in honor of April fools day I am going to share my Chicken Parmesan! Recipe. This is a great recipe because its quick and easy plus you are in and out of the kitchen within 30 minutes. My kind of cooking.

Image courtesy of  the Museum of Hoaxes

Chicken Parmesan Ingredients
1 package of Chicken Tenders
1 cup of Oat Flour
1 cup of Bread Crumbs I used Glutino
1 teaspoon salt
1 teaspoon pepper
1 Jar of Favorite Marinara Sauce
1 box of Favorite Pasta
2 eggs
3 Tablespoons of Olive Oil

Equipment1 Frying Pan
Saran Wrap
Hammer or Frying pan to pound meat down flat
Pyrex or oven safe pan for chicken

Preheat oven to 350 degrees

Place 1 Tablespoon of Olive Oil in Frying pan Heat up add to pan more as needed.

Boil Water for pasta

Pound all Chicken tenders to the size of a chicken breast

Coat Pounded Tenders in Eggs

Mix Oat Flour and Bread Crumbs together adding Salt and Pepper to Taste. Dip Chicken in after coated in Eggs first.

To make sure oil is ready put the bottom of a wooden spoon in oil should boil around stick.

When Oil is hot place breaded chicken in batches into pan until all complete and golden. Note these will not be cooked through so you will need to put in oven to cook thoroughly for about 20 minutes after browning in EVOO.

Heat Sauce in Pan

Serve with pasta and Chicken Poor sauce over then sprinkle with cheese and serve with a fresh green salad.

Enjoy and Bon Apetit!

Mrs. Mix It







                                 

Tuna served over Pasta with The Lemon, Wine, Capers and Artichoke Sauce

I am always looking for a yummy recipe to serve on Friday durring the lenton season.  I posted this recipe for a Tuna Steak with Lemon Capers and Artichokes Served  on a bed of gluten free pasta quite some time ago but I thought I would share with you again today. 


Tuna served over Pasta with The Lemon, Wine, Capers and Artichoke Sauce Ingredients:
2 or 3 Large Tuna Steaks
3 Tablespoon Olive Oil
Salt Pepper to taste
Garlic Powder
1 Package Pasta I used Gluten Free.
1 teaspoon salt
1 teaspoon Olive oil
1 cup Pinot grigio  wine
6 Table spoons Corn Starch
1 cup Vegetable broth
½ Cup Lemon Juice
1 cup Cara Mia Artichokes Drained
3 Tablespoons Capers

Season Tuna with Garlic Powder, Salt and Pepper Tuna Steaks

In a Large Frying Pan brown both sides of Tuna Steak

After Browned remove from Pan and set aside and place in warm oven while cooking sauce and pasta.
Bring to a boil 2 quart of water and add salt and a little olive oil Once it has boiled add pasta.

In the Pan you made the Tuna Steaks in Add Wine and deglaze pan. Next add  Corn Starch and whisk into wine also adding Broth and Lemon Juice.

After a Thick Sauce had formed add Capers and Artichokes.

Serve Tuna over Pasta with The Lemon, Wine, Capers and Artichoke Sauce.


Bon Appetite and Enjoy!



Mrs. Mix It