Gluten Free Vinaigrette

Gluten Free Vinaigrette

1 C "light taste" olive oil
1/2 C red wine vinegar
1/8 C honey
1/8 C Dijon
chopped garlic - 1 to 3 cloves
1 Tb Kosher salt
1/2 Tb black pepper

Gluten Free Fried Shrimp

Gluten Free Fried Shrimp

Heat oil to 350'F

Peel and devein shrimp.

Toss in a mixture of either:

Tapioca Starch
OR
Cornstarch

mixed with salt and pepper.

Fry submerged in oil no more than 1 minute, even for jumbo shrimp.

Drain on paper towels.

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

Small batch:

Heat oven to 350'F

Mix together in a medium bowl:

1 C your favorite peanut butter

1 C brown sugar, or a mix of brown sugar and white sugar

1 egg

1 tsp Baking Powder

1 tsp Vanilla

Add 1 cup chocolate chips to make even more excellent!

Line a baking sheet with parchment.

Drop dough by spoonfuls onto baking sheet.

Sprinkle each with a bit of white sugar, and press each gently with a fork.

If the cookies are smallish, it should take about 10 minutes. Cookies will look a little puffy.

Cool a few minutes, move to a plate.

Cookies are best the second day. They get chewy! Of course, double the recipe if you want them to last longer.

Gluten Free Mozzarella Sticks

Gluten Free Mozzarella Sticks

Heat Oil to 375'F in a fryer deep enough for the mozzarella sticks to be submerged.

Mozzarella Sticks: unwrap and place in freezer at least 1 hour

Batter:

1 C Gluten Free Bisquik
1 egg
1.5 C skim milk

Mix batter in medium sized bowl until smooth.

Dip mozzarella sticks in batter, swirl around so fully coated.

Drop carefully 1 at a time into hot oil. I usually add 4-5.

Cook for 2 minutes.

Turn out onto paper towels to drain.

Sprinkle with garlic powder.

Serve with marinara.