Spicy Sauteed Lemon Pepper Tilapia with Old Bay.

 

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3 tablespoons Olive oil
1 1/2 pound Tilapia fillets
1 lemon, juiced
Sea Salt
Cayenne Pepper
Ground black pepper to taste
2 Tbsp Old Bay

In a large skillet, heat oil over medium high heat until hot. Add Talapia fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with sea salt, pepper, a pinch of Cayenne, and Old Bay to taste. Cook for 4 minutes and turn. Squeeze the other side with the remaining juic from the lemon then and sprinkle with additional salt, pepper, Cayenne. and Old Bay to taste. Continue to cook until fillets flake easily with a fork.


Serve with a rice pilaf and a green salad.

Gluten Free Cuban Rice & Beans Recipe

Courtesy: Recreating Happiness

Our friends at Recreating Happiness.com claim this is a great dish for many reasons. First, it’s versitile. It can be made with meat, vegetarian, or even vegan. Eat it in a bowl, over tortilla chips, as a dip, as tacos, or use corn tortillas to use it as a quesadilla filling. It is also it’s cheap and allergen free.  It freezes well. And of course the most important thing is that it tastes really good!

You can make it vegetarian, but with our Cuban heritage...we prefer meat.

Ingredients

• 4-5 cups cooked rice
• 2 tbsp grapeseed or olive oil
• 8 oz ground sausage, beef, turkey, or pork, optional
• ½ large onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely diced
• 1 bay leaf
• 1 teaspoon oregano
• 2 heaping teaspoons cumin
• dash ground cloves
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes, undrained
• 1 teaspoon salt
• ¼ cup red wine vinegar
• 1 tablespoon honey
• 1 can of water

Instructions

1. In large saucepan heat the oil over medium heat. Brown meat, if using, and then add in onions, garlic, jalapeno pepper, and bay leaf. Saute until onion is soft.
2. Add in oregano, cumin, and cloves. Stir and cook about 2 minutes. Add black beans, tomatoes, salt, red wine vinegar, honey, and water. Bring to a boil, then reduce heat to low. Cover and simmer about 1 hour, stirring occasionally.
3. Mix in rice and serve.

Notes

 

This recipe is adapted from a wonderful book titled The Whole Foods Allergy Cookbook by Cybele Pascal. If you need to be top 8 free then this is the best cookbook out there in my opinion. It’s been years since we’ve needed to be top 8 free and yet we still use many of the recipes found in this treasure trove of recipes. It is not technically a gluten free cookbook however it’s fairly simple to convert most of the recipes since they are all wheat free recipes.

3.2.1255

Read more: http://recreatinghappiness.com/dinner-recipes/gluten-free-cuban-rice-beans-recipe/#ixzz2yyMZc3Al

Lower Eastern Shore Crab Dip (gluten free)

 

 1 pound lump crabmeat
1 cup Hellman’s Mayonnaise
1 Tablespoon grated onion
½ teaspoon garlic powder
1 ½ cups grated sharp cheddar cheese
2 teaspoons Old Bay
1 teaspoon Wizard’s Worcestershire sauce
¼ teaspoon dry mustard

 

 

Preheat oven at 350°F. In a medium sized bowl, mix mayonnaise, onion, garlic powder, ¾ cup grated cheese, Old Bay, Worcestershire sauce, and dry mustard. Carefully fold in crabmeat. Spoon the mixture into casserole dish, and top with the remaining cheese. Sprinkle with a dash of Old Bay Seasoning. Bake crabmeat for 15 minutes or until it bubbles around the edges.

 

GF Tuna Macaroni Salad

Lobster and chicken salads were most common and extremely popular in the mid to late 1800s. However, tuna did not become popular until after the process of canning and mass marketing the fish began in 1903. American cookbooks in the 1930s and 1940s offered tuna salad recipes as alternatives to salads made from chicken and turkey.



 

1 pound Glutino Gluten Free Macaroni 

2 medium cans of Albacore Tuna

½ onion (minced)

1 teaspoon dill weed

1 teaspoon basil

1 Tablespoon oregano

1 teaspoon parsley

1 Tablespoon balsamic vinegar

1 Tablespoon chili powder

2 garlic cloves, minced

¾ cup Miracle Whip

¾ Tablespoon Grey Poupon Dijon mustard

 

Boil macaroni according to package directions until pasta is mildly firm (al dente). Drain cooked macaroni and rinse under running cold water until cool. Transfer pasta to a large plastic bowl.

 

While macaroni is boiling, in a medium bowl, add the remaining ingredients, and add the Miracle Whip and mustard last. Mix well.

 

After the macaroni has cooled, pour in dressing and toss well using 2 large wooden spoons. Cover and refrigerate for 3½ hours.