Happy New Year to all - may it be a year of joy, laughter, and mighty good food!  Speaking of mighty good....
Gluten Free Homemade Crackers... Holy Mama, these are mighty tasty.  In no way do these look like their gluten cousins.  Not one bit.  But tasty?  With crispy deliciousness?  Lord have Mercy is all I can say. (dang! we think our camera is dying, so please forgive these pictures)
Baking Gluten Free has ALWAYS been a challenge for me.  Back in the day, before knowing I was a Celiac, I used to think of myself as the Baking Queen!  Life has an uncanny way of humbling you, at times bringing you to your knees, don't you think?  They say that baking is a science.  I believe this to be absolutely true.  Throw in Gluten Free Baking?  That not only equates to a Science, but an Art.  Truly it is.  I say this, because many a recipe, more than I care to acknowledge has ended up in the garbage.
But this?  Fabulous.  I found this at Katie's Blog, Thyme For Cooking.  She did a guest post from her friend, TikiPundit,  aka Dan - I think? Well... he posted a recipe for these crackers that I suspected would taste great Gluten Free.  He received the recipe from Palmabella's Passions. I followed all of the directions, e x a c t l y -  excruciatingly ignoring my impatience at a 2 hour fridge stint.  The only change was converting to gluten free and adding about 5-6 minutes extra cooking time.  All I can say is, thank you Katie for your guest post, and thank you TikiPundit, aka Dan for including the recipe and a thank you to Palmabella's Passions for sharing a great recipe!  For the original recipe please check out Katie's Blog Thyme For Cooking.
This is how I made these most wonderful crackers:
4 ounces of sharp cheddar cheese
2 ounces of Parmesan, finely grated
3/4 cup flour: I used 1/2 cup Sorghum, 1/4 cup cornstarch
1/4 tsp. baking soda
pinch of salt
fresh cracked pepper
4 Tblsp. butter (I used salted)
2 Tblsp. water (this was the perfect amount)
In the bowl of a food processor , place all of the ingredients except the butter and water. Pulse 5 times.  Add the butter and pulse again until the butter pieces are the size of BBs.  (I had to think about this...then I remembered back in the day my brother's had BB guns they shot at tin cans, ha!)  Add the water, 1 tablespoon at a time, and pulse just until the dough holds together.  If the dough is still crumbly (mine was not) add more water, 1 teaspoon at a time, and pulse until the dough holds together.
Not only do we desperately need a new camera, but I could not take a decent picture today for love nor money.  Mercy!
Turn the dough out onto a large piece of waxed paper.  With your hands roll the dough into a log, 9-10 inches long,  squaring off the ends.

Wrap up, then place in a plastic bag, wrapping tightly, and place in the refrigerator for 2 hours.  Yes, 2 hours. If I did it you can too!

Preheat the oven to 375 degrees.
To make the crackers, cut the log into  1/8 to 1/4 inch slices. These were 1/4 inch slices, next time, I would go a tad thinner, and adjust baking time.  Arrange on a parchment lined baking sheet.  Bake for 10 minutes, then turn the pan around.  Bake another 10 minutes.  Depending on your oven, mine needed another 5 minutes baking time to turn golden and crispy.  I did the "finger" touch...if they feel firm and are golden they are done.  Cool on a rack.  These get even crispier when cooled. The other great thing with this recipe is you could change up the flavor by adding in fresh Rosemary, or Sesame seeds, fresh cracked pepper....Jalapenos, so many options. This recipe is definitely a keeper -  thanks again to all for sharing!

While at the grocery store the other day, I came upon some organic, local, green house grown herbs.  They will never taste quite as good as in summer, but honestly, they were wonderful in this dip with fresh vegetables.
Over the holidays, I received some much coveted kitchen tools I had been eying for some time.  Perfect way to use these tools in making this vegetable platter and dip.
I have never had or used a microplane before.  Wow.  This makes the nicest citrus zest - not too big, not too small.
The vegetable peeler, is actually a 3 in 1 peeler.  A regular blade for carrots, potatoes etc. but there is also a soft blade for peeling tomatoes, and peaches.  Plus there is a julienne blade as well.  It apparently was designed by a chef, who also made the handle very ergonomic - wonderful to use.
And finally, a 3 inch Wusthof  pairing knife.  I did have a paring knife, but it was not very good.  This one is not only razor sharp, but fits nicely in my hand, love it!  Tools to make anyone's kitchen happy!
Vegetable dip:  (I did not really use any measurements just went by taste)
1 cup of organic yogurt cheese (or dripped yogurt)
3/4  cup real mayonnaise
1/2 cup of grated Parmesan Cheese
1 Tblsp. zest from an organic lemon
1 Tblsp. lemon juice
2 Tblsp. finely minced organic Basil, and Italian Flat Leaf Parsley
2 finely minced garlic cloves
1 finely minced green onion
salt and pepper to taste
Add the yogurt cheese, mayonnaise, lemon juice, lemon zest, Parmesan cheese into a bowl mixing to combine.  Finely mince the herbs, green onion, garlic adding to the dip.  Season to taste with salt and pepper, mixing well and serve with your favorite vegetables.

We love love Tamari roasted Almonds. These are a great snack anytime, but are also a nice treat around Christmas too. These will be part of the Christmas Foodie Goodies I have been putting together all week for our kids.

There are tons of different recipes out there, lots of different seasonings you can choose from.  We love garlic, so I knew that would be included.  And for a little kick, Chipotle Chili Pepper. Word of warning though, these are addictive!
2 cups of unblanched organic almonds
1 1/2  Tblsp. Tamari Sauce
1/2 tsp. Garlic powder
1/8th -1/4 tsp. Chipotle Chili Pepper (or more if you like more heat)
Preheat the oven to 325 degrees.  In a small mixing bowl, combine the Tamari sauce, Garlic powder, and the Chipotle Chili Pepper.  Mix well.  Place the Almonds onto a roasting pan, and bake in the oven for about 12 minutes.
Remove from the oven, and drizzle over the Tamari mixture, stirring well to coat evenly.  Return to the oven for another 2-3 minutes.  Once cooled transfer to a bowl, or a glass air tight container.
Remember these guys?

I think I started making Chocolate Dipped Peanut Butter Balls when I was about 14.  Then when my kids came along, they soon became a Christmas family tradition.  Lord help me, if I did not make these each and every Christmas, I would never hear the end of it.  This is my last recipe for Christmas goodies, other than dessert on Christmas Eve.  Yeahhh! Yesterday I was all sugared out, now I am beyond totally sugared out!
This recipe could not be easier:
2 cups of Peanut butter (my kids insist on smooth, but use your favorite)
1/2 cup of butter
3 cups Icing sugar
3 cups Gluten Free Rice Crispies
2 cups semi sweet Chocolate Chips (I always end up melting more chocolate, but start with this amount)
On low heat, melt the butter and peanut butter stirring to combine.  In a large bowl, add the rice crispies and icing sugar, stirring to combine.  Pour the melted butter and peanut butter mixture over the rice crispies and mix well.  Roll into 1 inch balls, place on a wax paper lined baking sheet, and refrigerate for 1 hour.
Melt the chocolate chips on low heat using a double boiler. I use a toothpick to pick up the peanut butter balls and a spoon to cover them in the melted chocolate, then, slightly shake off excess and place onto a wax paper lined baking sheet.

Once all the peanut butter balls have been dipped, place back into the refrigerator, until the chocolate is set.  You could also roll the peanut butter balls in shredded coconut, chopped walnuts or pecans, as well, you could incorporate dried currents or cranberries.

I put together this little appetizer plate one afternoon for DH and I to share.  With the emphasis on the Roasted Chestnuts.  I only purchased a handful, as we had never had roasted chestnuts before, and were not sure what to expect.  With the last week before Christmas, life has been hectic.  We are ready, as ready as we will ever be.  Actually, this year will be quiet and low key, we have family coming for dinner, and are planning a wonderful Gluten Free Christmas dinner with all the fixings.  Despite the business of our lives these days, we wanted to try Roasted Chestnuts.  They are, after all, a part of Christmas, right?
They were really easy to roast.  On the flat side of the Chestnut, make a cut mark with a sharp pointed knife so any steam can escape.  Place in a pan, and with your finger tips dipped in water, sprinkle water over the nuts.  Place in a preheated 425 degree oven, and roast 20-25 minutes, turning over half way through.  Place onto a towel, and once cooled, wrap up the towel, pressing down on the shells to remove the outer shell.  There is also a skin on the nut that needs to be removed as well.
They can lightly be seasoned with sea salt. The Chestnuts were soft, and surprisingly sweet tasting, which I guess was unexpected for us.  To be honest, we did not like them.  Not one bit.  I was thankful for the salty olives and cheese to offset the sweetness of the chestnut.  And they were soft, are nuts supposed to be soft?  I have never had a soft nut before - (Dh thought I should be rude here, but I better not, 'cause it's Xmas).  So I ask, have you ever roasted Chestnuts?  And do you like them? Or are they an acquired taste?
Well, I am not sure if I will be making these again, but thought I may as well share what we did with these Chestnuts for those of you that love em.  After many years of curiosity about these nuts, at least we now know what they taste like.  What is your take on roasted Chestnuts? Do you love em, or do you leave em?

Oh my goodness.  Yes, oh my goodness. Bacon, marinade, prawns, what is not to love? Unless you do not like prawns, DH does not...I usually make these babies when I know my kids might be around for a visit, DH is happy with tortilla chips and salsa. So quick and easy too. These are fabulous appetizers that are wonderful on their own or served with a Seafood Sauce. (In Canada, Heinz Seafood Cocktail sauce is Gluten Free). Just increase the amount depending on your crowd.
6 slices of bacon, cut in half
12 frozen prawns, tail on, de-thawed in the fridge, and rinsed well
juice of 1 lime
Olive oil, 3 to one ratio with the lime juice
1/4 tsp. Chipotle Chili Powder
1 garlic clove, smashed and thinly sliced
In a bowl mix lime, olive oil, chipotle chili powder and garlic clove.  Place prawns in a bowl and pour in the marinade, tossing to coat well, and marinate for 30 minutes in the fridge.
Heat up a cast iron frying pan on medium high heat.  Wrap each prawn in a half slice of bacon, then brush each prawn with some of the marinade.

Add prawns to the pan searing the bacon on each side. (I worried the prawns would be overcooked, but the rendered bacon fat kept them nice and moist). Once browned, turn over and brown the other side.  Serve plain or with Gluten Free Seafood Cocktail Sauce.  A real crowd pleaser!

I have yet another wonderful new cook book - it is called GLUTEN - FREE ITALIAN, by Jacqueline Mallorca.  I ordered this lovely cook book here.  Upon reading through some of the recipes, the first one I wanted to make was Jacqueline's Italian-Style Baguettes.  Remember what really good quality bakery white bread tastes like toasted? This is what I was looking for in this recipe.  Also, with the idea of making Crostini appetizers.  Wow.  This bread is mighty delicious, and guess what?  It is super easy to make, plus, No yeast!  After it had cooled, I cut off a slice just to try, before grilling.  So soft, and delicious.  This bread would also be lovely with a hearty stew, chili, or soups.  I am sure it would make lovely french toast too.
What intrigued me about this recipe is that it calls for Sparkling water.  After using Soda water in Tyler Florence's Fish and Chip recipe, which was  a huge success, I knew this would be the first recipe to make.
For Crostini's and Brushetta, Jacqueline recommends brushing each slice with olive oil, then grilling in a heavy skillet or grill pan.  I added minced garlic to my olive oil, and for a topping I used my Roasted Herb Cherry Tomato recipe with a couple of modifications - adding roasted garlic, and shallots to the recipe.  Then I mashed the tomato dish all together, spread it on the grilled crostini, and topped with crumbled feta cheese - ohh yummm.

What I also love about this cook book, aside from being Italian influenced, is the many different pasta, breads, and dessert recipes. On page 192 there is a recipe for Crispy Ladyfingers, then on page 195 Tiramisu, oh wow, can't wait to try out some of these other recipes.
The only thing I found wanting in this cook book, was more pictures of the fabulous sounding food.  Having said that, I am eager to try more of Jacqueline's recipes, and I will be sure to keep everyone posted. Oh, just turned the page and found this tempting recipe: how about Rice flour crepes for Cannelloni?  With wonderful fillings, I think I will be making this next.

After seeing The Pioneer Woman’s Post on Foccacia Bread, it started to give me some ideas using Gluten Free Pizza Dough – recipe from Mary at the Gluten Free Cookng School.  I did make some changes to the original recipe – but for the originals – please check out these sites.  This was sooo good, chewy and crunchy - great texture, and any flavorings could be used.
1 Tblsp. Yeast
1 cup soy milk with 1/3 cup water
1 rounded tsp. Honey
½ cup Sorghum flour, and add ½ cup Tapioca starch to make 1 cup
1/3 cup Tapioca Starch
1 cup Cornstarch flour
½ tsp each: Fennel, Rosemary, Garlic Powder, Oregano, Basil, Italian Seasoning
½ cup grated Parmesan Cheese
2 tsp. Grapeseed Oil
2 Tsp. Apple Cider Vinegar
16-18 Sun Dried Tomatoes (in oil) chopped fine
1 large red onion, quartered then finely sliced
Salt and fresh Cracked pepper
Heat the milk and water till warm, then add the honey stirring to dissolve.  Add in the yeast, set aside to proof.
In a large bowl while mix up the flours, seasonings and Parmesan cheese.
Meanwhile, use a large baking sheet, line with parchment paper that has been lightly oiled.  Once the yeast has proofed, add in the oil and vinegar, stirring to combine.  Then add to the dry ingredients, mixing until incorporated.  Transfer to the parchment lined baking sheet, and using a spatula dipped in water, spread out to the edges of the pan.

Then heat up a pan on medium heat, with a few drizzles of olive oil.  Add in the red onions sauteing to caramelize, then transfer to a bowl to cool a bit.  Scatter the diced sun dried tomatoes through out the foccacia dough, pressing down into the dough.  Then scatter on the caramelized onions, again pressing into the dough.  Sprinkle the top with salt, and fresh cracked pepper.  Bake in a 400 degree oven, for about 12 minutes
Next time I will use Fresh Rosemary and Basil, what about a pesto mixed into the dough?  Endless possibilities!  Oh, and the next day re-heated with a sprinkling of soft goat cheese, heaven.

I love coming up with new burger recipes and this time of year it is all about Pesto!  I have just finished making my second batch, one is in the freezer, and it looks like there will be 3 or 4 more batches yet to come.  We have been enjoying Pesto with pastas, salmon, and now with burgers....tomorrow night we will be having Pesto with Grilled Steaks. With these tasty burgers, and the Pesto Yogurt sauce, it turned into a yummy combination.  I also added some ketchup to the bun, despite not being a ketchup fan, it was just what it needed to round out all of the flavors.  How do you use Pesto?
1 lb. free range Ground Turkey
1/4 cup pesto
1 finely minced large shallott
salt and pepper
cheddar cheese
Mix the ground turkey, pesto, shallot, salt and pepper together, then form into patties.  We did ours on the BBQ, or you could just fry up like regular burgers, adding the cheese on top to melt.
YOGURT PESTO SPREAD/DIP

This yogurt pesto spread is also great as a dip for veggies, or as a sandwich spread. My daughter says it makes a great chip dip too.
1 1/2 cups Yogurt Cheese (I drip mine for 24 hours to get nice and thick)
2 big Tblsp. pesto
8 large finely minced sun dried tomatoes (I use sun dried tomatoes in oil, patting off excess oil with a paper towel)
1/4 cup Parmesan cheese
salt and pepper to taste
Mix up all the ingredients in a bowl, and refrigerate until ready to use.