Crab-Stuffed Mushrooms Gluten free (Betty Crocker’s recipe)

While I failed to take pictures, I recently had some great friends over for dinner. Both of them were awesome about what could they bring to feed me safely (even though I had offered to host so I could just cook it all)…they are so amazing!  I served my white chicken lasanga (https://glutenfreeva.wordpress.com/2013/12/12/gluten-free-white-chicken-lasagna/) with gluten free garlic toast. One friend brought salad, and one of them carefully found out what/how she could bring stuffed mushrooms that would be gluten free.  She brought this AMAZING appetizer of crab-stuffed mushrooms, based on the Betty Crocker recipe below! I highly recommend this addition to any dinner party!

http://www.bettycrocker.com/recipes/gluten-free-crab-stuffed-mushrooms/751267c7-de43-44eb-afaf-25732c2ac8d8

Gluten-Free Crab Stuffed Mushrooms by Betty Crocker (with notes from me on specific ingredients to help those unfamiliar with gluten free)

Ingredients:

24 large mushroom caps
1 pkg (8 oz) gluten-free cream cheese, softened
1 teaspoon lemon juice
2 teaspoons Old Bay Seasoning
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2  teaspoons GF Worcestershire sauce (Lea & Perkins is recommended)
2 scallions, minced
1/2 cup gluten-free shredded sharp Cheddar cheese
1 cup cooked gluten-free jumbo lump crabmeat (use real crabmeat, as most imitation has gluten)
2  tablespoons freshly grated Parmesan cheese

Directions:

1 Preheat oven to 400°F. Grease 13×9-inch baking dish.
2 Remove stems from mushrooms, and dust dirt off mushroom caps with damp paper towel.
3 Place mushroom caps topside down on baking dish.
4 Mix cream cheese, lemon juice, old bay seasoning, salt, pepper, garlic powder, Worcestershire sauce, scallions, and Cheddar cheese in large bowl.
5 Fold in crabmeat gently.
6 Place a heaping spoonful of mixture on top of each mushroom cap.
7 Sprinkle each mushroom cap with Parmesan cheese.
8 Bake 15 to 20 minutes, until heated through- but not extremely hot. Serve warm.

Gluten free in the middle of nowhere Burnham, PA

While we were in PA at Thanksgiving, I knew I wanted to visit my grandma.  She lives in a small town near Lewistown, PA and I assumed I would just have to pack a gluten free lunch, as there would be nothing for me to eat out there.  I was wrong. I researched before the trip (as I always do, traveling as a celiac) and found OIP Burnham had several SAFE gluten free items! OIP is a series of independent restaurants in central Pennsylvania, standing for Original Italian Pizza.  It’s well known for pizza and subs, however this day I delighted in my gluten free choices.

They had gluten free pizzas on their menu, but I instead opted for their gluten free chicken tenders and french fries, both fried in a dedicated gluten free fryer.  I was also able to partake in some gluten free chicken wings, fried in the same dedicated fryer! (Sorry I forgot a picture of those).  This small town gem had nice people, nice service, and great care in their gluten free menu…we will return anytime we go to  visit my grandma!

If you ever find yourself on the other side of the mountain from State College, PA and need gluten free, be sure to stop in OIP Burnham!

Baked Boneless Chicken Wings, Gluten free

I apologize for the timing of the post, I meant to get this up before The Big Game Sunday, but it’s still a great snack for March Madness or any other sporting event!  As wings go, these are relatively healthy and very yummy!

Ingredients:

approx. 1/4 cup Van’s Multigrain gluten free crackers
approx. 1/8 cup Cup4Cup gluten free flour (only allergen is milk, we’ve found this to be the best flour mix for these)
1-1.5 lbs Chicken Breast
Buffalo Sauce (Frank’s Red Hot Wing Sauce is gluten and soy free, so that’s our choice!)
Olive Oil

The directions are simple:

1. Preheat the oven to 400.
2. Crush the multigrain crackers (we usually pour them into a plastic bag and roll a heavy rolling pin over), then add the Cup4Cup flour to the plastic bag.
3. Dredge the chicken breast in water (I know, I expected to use egg or milk, which you could try, but water works suprisingly well), then put them in the flour-cracker mixture and coat them.
4. Coat a glass pan with some olive oil (NOT a cookie sheet) and add the chicken pieces. Cook for 15 minutes on each side or until fully cooked.
5. Add buffalo sauce, coat all pieces, and cook for an additional 10 minutes.

These even reheat well in the microwave for work, so make a double batch!