Saturday, March 28, 2015

Homemade Fish Fingers




1/3 cup corn meal mixed with 1/4 cup gluten free flour.

1/3 cup Parmesan cheese, grated

½ tsp paprika

1 lb white fish fillets, cut into fingers (approx. 3” long x ½” wide)

1 tbsp butter, melted

½ tsp dried parsley

1 egg


Instructions: Preheat oven to 450 degrees Fahrenheit.


Beat the egg in a small shallow dish. In a separate shallow dish, combine corn meal, gfree flour, cheese, parsley and paprika. Dip the fish strips first into the egg, then into the breadcrumb mixture.


Lightly grease a baking sheet. Place the breaded fish fingers onto the baking sheet, drizzle with the melted butter and bake in the oven until the fish is cooked through and flakes easily (about 7 – 10 minutes).


Your kids will love the fish fingers. Serve with homemade fries and a tossed salad.

Monday, March 23, 2015

Grandma's Raisin Pie

My Grandpa loved raisin pie, It's one of those pies that is considered Old Fashioned. Grandma didn't make a traditional Raisin Pie, because she didn't use sour cream. She didn't like sour cream. She made hers with evaporated milk. She always called it "Pet Milk". As that was the brand she used.  

  • 1 cup raisins
  • 1 cup evaporated milk
  • 2 egg yolks
  • 2 Tbsp. flour
  • 1 cup sugar
  • 1 pre-baked pasty shell


Put 1 cup water on raisins and cook for 10 minutes.  Add sugar, and continue to simmer. Add milk. Beat the two egg yolks, add a little of the warm liquid from the pan and beat together. This tempers the eggs to prevent them curdling in the hot mixture. Add back to the pot and whisk until well Incorporated. Last add the flour and whisk until smooth. Cook another 15 minutes until bubbly and thick.  Pour into the baked pie shell. Cool Pie for 15 minutes, then refrigerate for 2 hours before serving.
Top with a little whipped topping and enjoy.

Adams Family Cookbook, Desserts.

My Grandma's Decadent Chocolate Pie

s Ingredients

  • -1 1/4 cups sugar
  • -1/2 cup unsweetened baking cocoa powder
  • -1/3 cup cornstarch
  • -1/4 teaspoon salt
  • -2 (12 oz.) cans PET® Evaporated Milk
  • -1/4 cup butter, cut up
  • -1 teaspoon vanilla extract
  • -1 (9-inch) pastry pie crust, baked and cooled


WHISK sugar, cocoa powder, cornstarch and salt in medium saucepan. Gradually whisk in evaporated milk until blended.
COOK over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add butter and vanilla, stirring until butter is melted. Pour into prepared crust. Cover with plastic wrap, pressing wrap onto surface to prevent skin from forming. Cool completely. Chill 4 hours.

Desserts, Adams Family Cookbook

Monday, March 16, 2015

Pork Chops with Asparagus and Lemon Sauce

Spring! Time for young asparagus. yum...

1 pound of boneless pork chops
1 cup chicken broth
1/4 cup lemon juice
2 tablespoons cornstarch
2 teaspoons minced onion
1 teaspoon garlic salt
1 teaspoon sea salt
1 teaspoon ground pepper
1 pound of fresh asparagus
3 tablespoons of butter

brown pork and set aside. steam asparagus in chicken broth. after the asparagus has cooked to crisp tender, about 15 minutes, add the chicken broth to the pan that the pork cooked in. don't pour out any of the pan juices.

stir in the butter, lemon juice, onion and garlic. when the butter is melted and the mixture is simmering, whisk in the cornstarch. whisk until smooth

add back the port and asparagus. salt and pepper to taste.

serve with boiled potatoes or steamed rice.


Tuesday, March 10, 2015

Chopped Ham & Apple Salad with Creamy Parmesan Dressing

Although this recipe is gluten free, it is not dairy free. To make it dairy free find dairy free alternatives at your local health food store.

From EatingWell: January/February 2014

Bottom of Form

This healthy main-course chopped salad recipe pairs bitter escarole and radicchio with sweet apple, smoky ham and crunchy pecans. But the pairing possibilities are limitless—you can also use cooked chicken and tangerines instead of ham and apples or bell pepper in place of the radishes. 

Makes: 4 servings, 3 cups each

Serving Size: 3 cups

Active Time: 25 minutes

Total Time: 25 minutes


  • 1/2 cup reduced-fat plain Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons low-fat mayonnaise
  • 2 tablespoons white-wine vinegar or cider vinegar
  • 1 1/2 teaspoons dried tarragon
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 6 cups chopped escarole or curly endive
  • 5 cups chopped radicchio or Belgian endive
  • 1 large sweet, crisp apple, such as Pink Lady, cubed
  • 1 cup sliced radishes
  • 3/4 cup sliced smoked ham steak (about 4 ounces)
  • 1/2 cup chopped toasted pecans (see Tip)




  1. Whisk yogurt, Parmesan, mayonnaise, vinegar, tarragon, pepper and salt in a large bowl.
  2. Add escarole (or endive), radicchio (or endive), apple, radishes, ham and pecans to the dressing; toss to coat.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.

  • For the best flavor, toast chopped nuts or seeds. Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes.


Per serving: 257 calories; 15 g fat (3 g sat, 7 g mono);22 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 9 g total sugars; 13 g protein; 6 g fiber; 722 mg sodium; 681 mg potassium.