Parmesan Stuffed, Bacon Wrapped Dates

Whole pitted dates
Sliced bacon, uncooked
Parmesan cheese wedge (may omit for a casein free appetizer)
Round toothpicks, heat tolerant

Preheat oven to 450 degrees F.

Start by cutting the pointed end of the cheese wedge off into 1/2 x 1/4 inch sticks. Try to get the sticks to be 1/2 inch long and 1/4 inch thick. Find the cut opening of the date and push the cheese stick into it lengthwise. Close the date around it. Wrap with 1/2 slice of uncooked bacon. Secure with a toothpick. Bake for 5 minutes. Turn dates over and bake for 6 more minutes. Drain on paper towels and allow to cool for at least 5 minutes. May eat at room temperature within 4 hours. Uneaten portions may be refrigerated and reheated.

~ Delicious!

Easier Meatloaf - Meatballs

1 pound ground beef
Lawry's seasoned salt
pepper
1 beaten egg
ketchup

Preheat oven to 400 degrees. Season ground beef with seasoned salt and pepper. Add 1 tablespoon ketchup and the beaten egg and blend well. Roll into small meatballs and place in stainless steel muffin tins. Gently flatten meatballs. Spoon 1 teaspoon of ketchup on top of each. Bake at 400 degrees for 30 minutes. Remove meatballs from muffin tins using tongs and cool for at least 5 minutes before serving. Makes 12. Serves 4.

~ I don't think I will ever prepare traditional meatloaf again. :)

One way to measure the seasoned ground beef to ensure that you have 12 even-sized meatballs is to first divide the mixture in half and then the halves into halves, and then those quarters into thirds, until you have 12 equal portions/meatballs. ~

Scrumptious 4 Minute Squash

2 medium or 1 very large squash (yellow or zucchini)
1 small onion, finely chopped (optional)
2 eggs, beaten
8 tablespoons GFCF flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon GFCF margarine
1/2 tablespoon vegetable oil

Grate squash into a bowl using the large grating side of a box grater. Stir in the (optional) onion and eggs. Stir in flour, baking powder, salt, and pepper.

Melt margarine and oil together in a large non-stick saute pan over medium to medium high heat. Drop heaping tablespoons of batter into the pan, reducing heat to medium if/when margarine/oil begins to smoke. Cook about 2 minutes on each side, until browned. Drain on paper towels. Serves 6-8.

To keep them warm, remove paper towels and place them in a 300 degree oven for up to 30 minutes, on an oven-safe dish.

~ I don't think I will ever cook squash again, without grating it first. It cooks so much faster grated, which makes total sense, but I never thought about it until I tried this recipe...~

Appetizers

A friend recently asked me if there were any appetizers she could prepare for us for a short visit we had planned at her home. I thanked her and told her not to go to any trouble as I always have gfcf snacks for my daughter whenever we are away from home for an extended period of time.

Out of curiosity I Googled gfcf appetizers just to see what is out there, in case she had possibly done the same thing.

A few suggestions:

~ Kabobs - Meats and vegetables are gfcf. Make sure your marinade does not contain malt or maltodextrin or caramel color. Many brands list allergens on their labels. Make sure there is no "food starch" listed on the items you purchase unless it is specified that it is corn starch. Fleischmans's unsalted margarine is CF, as are other oils. Many Wishbone salad dressings do not contain gluten.

You can use pepperoni with vegetables marinated in a GFCF Italian dressing for Italian kabobs, cooked or uncooked.

~ Deviled Eggs

~ Deli Meat roll-ups: These are great. You can sprinkle garlic salt on your mayo and/or mix minced garlic and onions in it. You can use strips of red bell pepper, scallions (green onions), etc. Make sure your ingredients are very cold when you roll your wraps into cigar-like shapes (Boston/Bibb lettuce is great for this) and chill thoroughly if you are going to slice them into coin shaped servings, affixed with a toothpick.

~ BLT stacks - You can make mini single serving sized bites using lettuce, tomato, bacon and mayo, secured with a toothpick. Use a very small biscuit or cookie cutter to help with portion size if you need to.

~ Mixed nuts

~ Chex Mix using GF Chex cereals

~ Mini quiches/frittatas cooked in stainless steel mini muffin tins.

~ Mini pizzas and finger sandwiches:

There are GFCF products that can help make appetizer preparation easier, such as: GF tortilla chips, GF pizza crusts (cut into smaller sizes for mini pizzas), Daiya vegan cheese shreds are delicious and are GFCF.

Udi's GF bread can be used for finger sandwiches and mini toasts. Both chicken and ham salad recipes are traditionally GFCF.

These are just a few things off of the top of my head. As I think of more, I will add them to this blog.

Fried Okra

1 bag frozen cut okra (not whole pods)
1/2 cup (or more, if needed) Bob's Red Mill GF Cornbread Mix
salt
pepper
oil for deep frying

Place frozen okra in a large shallow bowl and allow to partially thaw (just until the pieces are moist) at room temperature. Toss with BRM GF cornbread mix, salt and pepper to coat. Carefully place coated pieces into hot oil and cook until golden brown. Drain. Salt to taste.

~ I would venture to guess that you could moisten fresh cut okra with water before tossing with the CB mix, or even coat fresh cut okra with an egg mixture before coating with the CB mix. ~

Ham Ball

16 oz. GFCF cream cheese (such as Tofutti)
1/2 green bell pepper, finely chopped
1/2 red onion, finely chopped
8 oz. sliced GFCF ham, chopped

Mix together well and form into the shape of your choice. Wrap with plastic and refrigerate until set. Serve with your favorite GFCF crackers or breadsticks.

~ The GFCF version of this recipe is inspired by a Paula Deen Cream Cheese contest currently in progress Here. Make sure your sweetheart has some of this dip, too, because it will definitely give you onion breath! :) ~