Gluten-free Ham and Corn Fritters Recipe

This gluten-free Ham and Corn Fritters recipe is a tasty way to use some of that leftover holiday ham we might find ourselves wondering what we’ll do with it.

  • 2 eggs
  • 1 cup cooked ham, diced
  • 1 cup pineapple (diced fresh, OR canned tidbits) drained
  • 1 cup cooked corn, drained
  • 1/2 cup Parmesan cheese
  • 2 Tbsp finely chopped onion
  • 1 clove garlic, chopped
  • 2 Tbsp parsley, chopped
  • 1/4 tsp pepper
  • 1/2 cup gluten-free flour
  • 2 Tbsp olive oil

Whisk eggs in a large bowl.

Add all remaining ingredients except the olive oil. Mix well.

Form mixture into 10, 3-inch patties. Add a bit more flour if mixture does not hold together.

In a large nonstick skillet, heat oil to medium and cook fritters until golden brown, about 1-2 minutes per side.

Remove cooked fritters to a plate lined with paper towels to drain oil.

Enjoy!

You can find my January Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Ginger Cookies Recipe

These aromatic Gluten-free Ginger Cookies are easy to make and very tasty. This recipe makes about two dozen 2-inch cookies.

  • 2 1/4 cups gluten-free flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup cane syrup
  • 2 tablespoons sugar

Preheat oven to 350 degrees F.

In a small bowl combine flour, baking soda, ginger, cinnamon, and cloves. Set aside.

In a large bowl beat butter and sugar at medium speed until fluffy. Add egg and syrup. Beat well.

Stir flour mixture into egg mixture using a wooden or plastic spoon.

Roll dough into 1-inch balls, then roll balls in 2 tablespoons sugar.

Place balls about 2 inches apart on ungreased cookie sheet.

Bake about 12 minutes or until light brown. Don’t overcook, or they will become hard.

Let stand on cookie sheet about 3 minutes. Transfer to rack to cool completely.

Enjoy!

You can find my December Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

 

Gluten-free Flu Shot Soup Recipe

Gluten-free Flu Shot Soup is packed with vegetables, ginger, and garlic; anti-inflammatory and infection-fighting ingredients, to create a fragrant, delicious soup that’s good for you. Recipe taken from The Colorful Family Table.

  • 2 cups uncooked pasta
  • 1 Tbsp olive oil
  • 2 yellow onions diced
  • 1 medium leek sliced
  • 8 cloves garlic minced
  • 1 (1-inch) knob of ginger peeled and minced
  • 6 cups vegetable broth
  • 4 large carrots peeled and chopped (about 2 cups0
  • 5 stalks celery chopped (about 2 cups)
  • 2 Tbsp chopped fresh dill
  • 1/2 tsp salt
  • 1/4 tsp pepper

Prepare pasta according to package directions.

Heat olive oil in a large pot over medium heat. Add onions, leek, garlic, and ginger. Cook 5 minutes until onions are translucent.

Add vegetable broth, carrots, celery, and dill. Bring to a simmer. Cover pot and simmer 15-20 minutes, until carrots and celery are tender.

Add cooked pasta and season with salt and pepper.

Enjoy!

You can find my December Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Apple Snickerdoodle Pie Recipe

If you like apples, brown sugar, and cinnamon, then this delicious gluten-free Apple Snickerdoodle Pie recipe may be just the thing. The recipe came from Rosevine Cottage.

  • 1/4 Cup Butter
  • 6 apples peeled and thinly sliced (the juicier the better)
  • 1/3 Cup Brown Sugar
  • 3 Teaspoons Cinnamon

Melt butter in a large skillet over medium-low heat. Add the sliced apples, brown sugar, and cinnamon. Toss to coat.

Cook for 5-8 minutes over medium-low heat, stirring often until the apples just become translucent. Set aside to cool while you make the topping.

Cookie dough:

  • 3/4 Cup Butter
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1 Tablespoon Vanilla Extract
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon Cream of Tartar
  • 1/2 Teaspoon Salt
  • 2 Cups Gluten-free Flour

Preheat oven to 350°F. Cream butter and granulated sugar in the bowl. Beat in egg and extract. Mix together baking soda, cinnamon, cream of tartar, and salt. Add to batter. Slowly mix in flour.

Pour apples into a 9×13” baking dish. Spoon tablespoons of the cookie dough mixture evenly over the apples in a single layer.

Topping:

  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Cinnamon

Mix cinnamon and sugar in a small bowl. Sprinkle evenly over cookie dough.

Bake for about 24-26 minutes and serve. The dough can become dry, so check with a toothpick to test doneness.

Top with vanilla ice cream or whipped cream if you like.

Enjoy!

I wish you well,

Sandy

Gluten-free Taco Tater Tots Recipe

This tasty gluten-free Taco Tater Tots recipe is easy to prepare.

  • 1 lb ground turkey OR beef
  • 1 package taco seasoning, divided
  • 1 cup chopped onion
  • 1 cup canned black beans, drained and rinsed
  • 1 cup Mexican blend shredded cheese
  • 2 cups frozen tater tots
  • nonstick cooking spray
  • sour cream, avocado optional

Preheat oven to 425 degrees F. In a large skillet brown ground meat with 2 Tbsp taco seasoning and onion. Add black beans and stir to combine.

Spread mixture into a 9-inch dish and top with cheese. Spray tater tots lightly with nonstick cooking spray and toss with remaining taco seasoning. Place tots on top of cheese.

Bake 20-25 minutes, until tots are crispy.

Enjoy!

You can find my October Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Crockpot Chicken Posole Recipe

This oh so good quick and easy Gluten-free Crockpot Chicken Posole Recipe can be doubled and frozen for later.

  • 1-2 tablespoons olive oil
  • 1 pound boneless chicken breasts, cut into 1-inch cubes
  • 1 14.5 oz can enchilada sauce
  • 1 15.5 can canned corn
  • 1 10 oz can diced tomatoes with chiles
  • 1 cup chicken broth
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder

Pour all ingredients into crockpot and mix.

Cook on high for 6 hours.

Serve with avocado and tortilla chips.

Enjoy!

You can find my September Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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Gluten-free Cabbage Patch Stew Recipe

I adapted this yummy gluten-free Cabbage Patch Stew recipe from Blind Pig and the Acorn. Pilot made dumplings to go with it, but we decided it’s better without them.

  • 1 pound ground beef
  • 2 medium onions, thinly sliced
  • 1 1/2 cups coarsely chopped cabbage
  • 1/2 cup chopped celery
  • 16 oz stewed tomatoes
  • 15 1/2 oz kidney, OR black beans
  • 1 cup water
  • 1 teaspoon pepper
  • 1 teaspoons chili powder

Cook and stir ground beef in Dutch oven until brown. Drain

Add onions, cabbage, and celery. Cook and stir until vegetables are light brown.

Stir in tomatoes, beans (with liquid), water, salt, pepper, and chili powder.

Heat to boiling. Reduce heat.

Cook uncovered over low heat 10 minutes.

Cover and cook an additional 10 minutes.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Pistachio Torte Recipe

This super simple Gluten-free Pistachio Torte recipe has been adapted from The Ultimate Kids’ Baking Book by Tiffany Dahle. It is absolutely delicious!

  • 2 cups gluten-free flour
  • 1/2 lb (2 sticks) butter, cubed
  • 1/2 cup chopped pecans
  • 8 oz cream cheese
  • 1 1/2 cups powdered sugar
  • 8 oz frozen whipped topping, thawed
  • 2 boxes (3.3 oz each) pistachio pudding mix
  • 2 cups milk

Preheat oven to 350 degrees F.

In a medium bowl, use two forks to combine flour and butter until dough resembles coarse crumbs. Stir in pecans.

Pour into 13X9 inch baking dish. Press crumbs into a smooth crust along the bottom of the dish.

Bake 18-20 minutes, or until lightly toasted. (It took longer in my oven.)

Remove from oven and let cool to room temperature.

In a medium bowl, beat cream cheese on medium speed until smooth. Add powdered sugar and beat until well combined. Fold in 1 cup whipped topping.

Carefully spread cream cheese mixture over prepared crust and smooth with a spatula.

In medium bowl, beat together pudding mix and milk for 2 minutes on high speed.

Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding.

Chill in the refrigerator 1 hour before serving.

Enjoy!

You can find my July Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Chicken Fruit ‘N Nut Salad Recipe

Here’s a tasty, easy to prepare gluten-free Chicken Fruit ‘Nut Salad recipe for those days when easy works best. This recipe can be served over salad greens, in a sandwich, or on its own.

  • 15 oz canned chicken, drained
  • 1 medium apple OR pear, cored and sliced
  • 1/2 cup seedless grapes cut in half
  • 1/2 cup ranch salad dressing
  • coarsely chopped walnuts for garnish

Mix first three ingredients together. Add ranch dressing. Top with walnuts.

That’s all there is to it.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

You can find my June Inspire a Fire post here. Please stop by and read it.

Gluten-free Tamale Casserole Recipe

This gluten-free Tamale Casserole can be made with packaged or homemade tamales. Pilot used packaged.

  • 8 tamales
  • 8 oz enchilada sauce
  • 1 cup chopped onion
  • 1 cup shredded cheese

Place tamales in 8 X 8″ baking dish. Cover with enchilada sauce, onions, and cheese.

Bake 350 degrees F for 30 minutes, or until cheese is melted.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

You can find my May Inspire a Fire post here. Please stop by and read it.