Potato and Sage Fritters with Lemon Aioli

Potato and Sage Fritters with Lemon Aioli 

Light potato fritters with a lemony sauce perfect to serve for a St.Patrick’s Day party appetizer!

Ingredients

For the Fritters

  • 1/4 cup warm water
  • 2 tablespoons all-purpose gluten free flour
  • 1 package regular active dry yeast
  • 1 lb fresh russet potatoes, peeled, cut into 1-inch cubes (about 3 cups)
  • 2 eggs
  • 1/2 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons grated lemon peel
  • 1 tablespoon finely chopped fresh sage leaves
  • 2 cups all-purpose gluten free flour
  • Vegetable oil for frying
For the Lemon Aioli
  • 2/3 cup mayonnaise
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons lemon juice
  1. In small bowl, mix warm water, 2 tablespoons flour and the yeast. Stir; let stand in warm place about 30 minutes or until small bubbles form.
  2. Meanwhile, in small bowl, mix aioli ingredients. Cover; refrigerate until ready to serve.
  3. In 3-quart saucepan, cover potatoes with water; lightly salt. Heat to boiling; reduce heat to medium-low. Cover; cook potatoes about 20 minutes or until tender. Drain; mash potatoes with fork. Cool about 10 minutes.
  4. In small bowl, beat eggs and olive oil with whisk; stir in salt, pepper, lemon peel and sage. Set aside.
  5. In large bowl, mix mashed potatoes with yeast mixture and 2 cups flour. Stir in egg mixture until well blended. Cover with towel and set in warm place about 1 1/2 hours or until potato mixture is double in size.
  6. In deep fryer or 4-quart Dutch oven, heat vegetable oil (2 to 3 inches) to 350°F. Drop potato mixture by tablespoonfuls into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain on paper towels; serve warm with aioli.

Love perfect party appetizers like this!

Baked Basil Fries

We’ve got our sweets for St. Patrick’s Day. We have our Irish Soda Bread. But I feel like we are missing something. Maybe a potato recipe? Of course! These baked french fries have some basil for that touch of green that you can’t leave out on St. Patrick’s Day. Plus they are baked so they are better for you! Preheat that oven and let’s get to it!

Baked Basil Fries 

Ingredients

  • 2 lb fresh russet potatoes (about 2 large)
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  1. Heat oven to 425°F. Line a cookie sheet with foil and set aside.
  2. Cut potatoes into 1/4-inch-thick strips.
  3. In medium bowl, mix remaining ingredients. Toss potatoes with mixture.
  4. Spray foil with cooking spray. Place potatoes on cookie sheet in single layer. Bake 15 minutes; turn potatoes, and bake 15 to 20 minutes longer or until tender.

French fries are so easy, delicious and the perfect lunch or dinner side. Eat by themselves or your favorite dipping sauce.

ENJOY! :D

Jamaican Beef Patties

Not ALL pies are dessert pies. They can be savory as well. Jamaican Beef Patties are by far my FAVORITE kind of beef pie. It is spicy and comforting and just oh so delicious. I may not be able to have a Golden Krust spicy Jamaican beef patty, but I can make my own!

Jamaican Beef Patties 

Ingredients

For the Pastry:

  • 2 cups all-purpose gluten free flour
  • 1 1/2 teaspoons curry powder
  • 1 dash salt
  • 1/4 cup vegan butter (Earth Balance)
  • 1/4 cup vegan shortening (Earth Balance)
  • 1/3 cup cold water
For the Filling:
  • 2 tablespoons vegan butter
  • 1 pound ground beef
  • 1 small onion, finely diced
  • 1 teaspoon curry powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 1/2 cup beef broth
  • 1/2 cup dry gluten free bread crumbs
  • 1 egg, beaten
  1. Preheat oven to 400ºF. Line a baking pan or a cookie sheet with tin foil. Set aside.
  2. In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
  3. Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
  4. Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
  5. Bake in preheated oven for 30 minutes, or until golden brown.
  6. Transfer to a wire rack to cool completely.

I LOVE these! Flaky crust, meaty inside. Delicious! They are perfect for lunch or even dinner on the go! ENJOY!

Shamrock Pancakes

Woo! 4 more days until St. Patrick’s Day! Get ready to see a LOT of green here on TwentyOne No Glue! First Shamrock Pancakes!

Shamrock Pancakes

Nothing fancy here, simply add green gel food coloring to your favorite pancake recipe. Cook as normal, stack em’ up and serve! My favorite gluten free pancake mix, Betty Crocker!

  • 1 cup Bisquick Gluten Free mix
  • 1 cup rice milk
  • 2 tablespoons vegetable or canola oil
  • 1 egg
  • 1 tablespoon pure vanilla extract
  • pinch of cinnamon
  • pinch of nutmeg
  • green gel food coloring until you get the desired green color
  1. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil or vegan butter if necessary.
  2. In large bowl, stir all ingredients until well blended.
  3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.

SIMPLE! Green! For an extra pop, sprinkle green sprinkles and powdered sugar on top!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Chicken Satay with a Peanut Dipping Sauce

Have a told you guys about the yummy wonder that is Thai food. While at Quinnipiac, my mentor took me to a Thai restaurant because I had never been to one. Since those first bites, I have been hooked. Thai is great and a lot of it is gluten free! Pad Thai rice noodles…MMMM! One of the first Thai things I tried was chicken satay. Marinated chicken with a peanut dipping sauce. Nice, simple and delicious. Now you can great your own chicken satay for a different dinner option or dazzle guests at any party.

Chicken Satay with Peanut Dipping Sauce 

Ingredients

For the Chicken:

  • 1/2 cup coconut milk
  • 1 clove garlic, minced
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 pound skinless, boneless chicken breast halves – cut into 1 inch strips
For the Peanut Sauce
  • 1 cup coconut milk
  • 1 tablespoon curry powder
  • 1/2 cup creamy peanut butter
  • 3/4 cup chicken stock
  • 1/4 cup brown sugar
  • 2 tablespoons lime or lemon juice
  • 1 teaspoon gluten free soy sauce
  • Salt to taste
  • 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
  1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
  2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
  3. Preheat a grill for medium-high heat.
  4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Seriously there are days I crave chicken satay. It’s so simple but so yummy! The flavors will keep you coming back for more!

ENJOY!

Benihana Style Chicken Fried Rice

Benihanas is one of my favorite places to eat. I can request my meal not be made with soy sauce and all is right with the world!! We’ll now I can recreate that DELICIOUS fried rice at my house!!

Benihana Style Chicken Fried Rice

You can be just like the chef’s at Benihana with this quick and delicious fried rice recipe. Grab some gluten free soy sauce and get cooking!

Ingredients

  • 2 ounces cooked chicken
  • 8 ounces steamed rice
  • 2 eggs
  • 2 tablespoons onion, chopped
  • 2 tablespoons carrot, chopped
  • 2 tablespoons green onion, chopped
  • 2 tablespoons green peas
  • 1 teaspoon sesame seed
  • 3 tablespoons vegan butter
  • 1 teaspoon olive oil or canola oil
  • 2 teaspoons gluten free soy sauce (or more to taste)
  • 6 pinches pepper
  • 2 cloves minced garlic
  • 1 tsp fresh grated ginger
  • Sesame seeds
  • Salt to taste
  1. Heat a wok with a little bit of oil until very hot. Crack the eggs into the wok.
  2. Scramble eggs very well. (They should be a little bit brown)
  3. Saute chopped onion, green onion, seasoning and carrots in the oil until done and mix with chopped scrambled egg and chicken.
  4. Break off chunks of steamed rice and mix with vegetable, egg and chicken.
  5. Add sesame seed, minced garlic, ginger, salt and pepper, stirring well.
  6. Add vegan butter and gluten free soy sauce into the mixture, stirring well until done.

Hmmm…this maybe what I’m having for dinner tomorrow! But with a fork (I still haven’t mastered chopstick…one day…ONE DAY!)

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Tacos al Pastor

Tacos Al Pastor

Tacos Al Pastor are a great way to lighten up traditional Mexican tacos because the flavor comes from a juicy pineapple marinade instead of loads of fatty toppings. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat. Pork tenderloin cubes are tenderized by sweet pineapple juice and packed with bold flavors like earthy cumin, spicy cilantro and hot chili powder. 

Ingredients

  • 1 pound pork tenderloin, cut into 1/2-inch cubes
  • 1 (8-oz.) can pineapple tidbits in juice, drained
  • 1 medium onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon Mexican-style chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 1 teaspoon chopped garlic
  • 3/4 teaspoon salt
  • 1 tablespoon canola oil
  • 6 (8-inch) soft taco-size gluten free corn tortillas, warmed
  • Toppings
    • chopped radishes
    • fresh cilantro leaves
    • crumbled queso fresco
    • chopped onions
    • chopped jalapeño
  1. Combine pork and all other ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours. The longer the better!
  2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done.
  3. Serve mixture with warm tortillas and desired toppings.

Southwest Shrimp Tacos

Put together a flavor fiesta in no time! Tacos are perfect for an easy weeknight meal!

Southwest Shrimp Tacos

Ingredients 

  • 10 to 12 (10-inch) wooden skewers
  • 2 pounds unpeeled, large raw shrimp (21/25 count)
  • Vegetable cooking spray
  • 2 tablespoons hot sauce
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 16 to 20 (8-inch) soft taco-size gluten free corn tortillas
  • 3 cups shredded cabbage
  • 1 cup grated carrots
  • Lime wedges
  1. Soak skewers in water 20 minutes.
  2. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
  3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink.
  4. Grill tortillas 1 minute on each side or until warmed.
  5. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.