Tri-Spiced Onion Rings with Horseradish Dipping Sauce - Gluten Free

My fellow foodies, this is the best recipe for gluten free onion rings I have ever tasted! They are crispy, flavorful, perfectly seasoned and have an out of this world dipping sauce to make them even more delicious (if that is possible!). I found this recipe in my new Gluten Free Every Day Cookbook written by Robert Landolphi. Given the success of Mr. Landolphi's onion ring recipe I am eager to try his recipe for gluten free Flaky Pie Crust next. He promises it will taste as good as Grandma's pie crust. My Grandma's pie crust is amazing, so I must put this claim to the test... time to dip into my recent cherry harvest and make a cherry pie! I like the easy, family friendly recipes in the Gluten Free Every Day Cookbook . I wish I had a copy of it when I was newly gluten free, as it has great tips and advice on gluten free cooking that would have cleared up much of the confusion I felt back then. I appreciate this cookbook at this point on my gluten free journey simply because the recipes are so appealing. For my fellow vegetarians: although there are many recipes in the book that contain meat, I found there to be enough meatless recipes in the book to balance it out nicely (several are for baked goods!). Enjoy this recipe for Mr. Landolphi's phenomenal gluten free Tri-Spiced Onion Rings with Horseradish Dipping sauce. Be sure to leave me a comment and let me know how much you like them!



Tri-Spiced Onion Rings with Horseradish Dipping Sauce - Gluten Free

Horseradish Dipping Sauce

1/2 cup sour cream

2 tablespoons ketchup

1/2 teaspoon seasoned salt

1/8 teaspoon cayenne pepper

1 1/2 teaspoons prepared horseradish

1/4 teaspoon paprika

Batter

1 cup white rice flour

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon cayenne pepper

1 teaspoon salt

2 large egg yolks

3/4 cup gluten free beer (I used Redbridge)

Additional Ingredients

Canola oil for deep frying (I used peanut oil)

2 large white onions, cut into 1/2 inch thick rings and separated

For the horseradish sauce: In a small bowl, whisk all the ingredients together and set aside.

For the batter: In a medium bowl, whisk together the white rice flour, chili powder, cumin, cayenne pepper, and salt. Gradually whisk in the egg yolks and beer until a smooth, thick batter forms.

In a large, heavy saute pan or dutch oven (I used my deep fryer), heat 3 inches of canola oil (I used peanut oil) until it registers 360 degrees on a deep frying thermometer (or until your deep fryer is ready if using one). Dip a few onion rings at a time into the batter and then add to the hot oil, cooking until golden brown, 1 to 2 minutes. Using tongs, transfer the cooked onion rings to paper towels to drain. Repeat with the remaining onion rings until all are cooked. Place the onion rings on a platter and serve with the dipping sauce (tip: as I made the rings, I transferred them to a paper towel lined oven proof platter in a 175 degree oven to keep them warm as I worked). Yield: 6 servings

Enjoy!

Chili Garlic Snack Mix - Gluten Free

Hooray! Another easy and delicious Chex snack mix recipe. Can one ever really have enough Chex mix? Not in my house! My whole family loves it. My hubby munches on some whenever he happens to pass by it... it's hard to resist! The kids love to take it to school for a snack, and they also reach for it when watching movies at home. Me? I eat it anytime... I am always up for a tasty snack. This makes such a large amount that we can enjoy a batch for a whole week. Give it a try. It has a wonderful savory flavor with just the right amount of chili powder to give it a mild kick. Trust me though, it isn't too spicy for kids. My kids are very picky eaters and they all enjoy it. :) I added more peanuts than the original recipe on the Chex box called for and I think it is even better now. Let me know how you like it!

Chili and Garlic Snack Mix

8 cups Gluten Free Corn OR Rice Chex Cereal
1 bag (3 oz) butter flavor microwave popcorn, popped
1/2 cup dry-roasted peanuts
3 tablespoons vegetable oil
1/3 cup grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons chili powder

Heat oven to 300 degrees F. In very large bowl, mix cereal. popcorn and peanuts. Drizzle with oil; toss until evenly coated.

In a small bowl, mix remaining ingredients; sprinkle over cereal mixture. Toss until evenly coated. Spread cereal mixture in ungreased large roasting pan.

Bake uncovered 15 minutes, stirring once. spread on waxed paper to cool, about 10 minutes. Store in airtight container. Yield: 32 servings (1/2 cup each)

Was that easy, or what?

Cheerful Spring Snack Mix - Gluten Free

I love Spring. I love the light, bright cheerful colors blooming outdoors. I like seeing the blue sky, and my heart feels light after months of cold, grey Seattle weather. My baking follows the seasons most of the time. I really wanted to make a cheerful, tasty snack that my whole family could nibble on after an afternoon of gardening. This pretty, spring inspired pastel snack mix seemed just the ticket. I love this recipe, because I can customize it to work with any season by changing the color of the M&Ms and sprinkles. Try orange and black M&Ms with Halloween motif sprinkles in the Autumn. Or how about red and green M&Ms with holiday motif sprinkles at Christmas?

Enjoy... these are so yummy!
Cinde :)

Cheerful Spring Snack Mix

1 12.8 oz box Gluten Free Rice Chex Cereal (9 cups)
1 cup white Vanilla Baking chips OR chopped white candy bark
1/2 cup peanut butter
1/4 cup butter
3/4 cup powdered sugar
1/2 cup pastel M&M's
1/4 cup spring motif sprinkles (Wilton brand are GF)

1. In a large bowl, place cereal. In a small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on high 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
2. Place 1/2 of the cereal mixture in a 1-gallon food storage plastic bag. add powdered sugar. seal bag; shake until well coated. Spread on waxed paper or foil to cool.; about 15 minutes.
3. Meanwhile, stir M&Ms and sprinkles into remaining cereal mixture. spread on waxed paper or foil to cool, about 15 minutes.
4. In serving bowl, mix both cereal mixtures. store in airtight container. Yield: 22 (1/2 cup) servings.

PMS Peanuts - Gluten Free

O.K., O.K, I know the name of this recipe is a kind of silly, but what better name for the perfect salty/sweet snack? Sure, they would taste great to anybody of any age, male or female, any ol' time of the month, but most of us gals crave snacks like this at least once a month. To me they taste like a cross between Peanuttles (did you sell those when you were a kid?), and Peanut Brittle. They are far easier to make than Peanut Brittle and cheaper to buy than Peanuttles. They require only a few ingredients to make as well. Whip up a batch of these easy to make addictive salty/sweet gems, and I promise you will bring a smile to the faces of the lucky people you share them with.

Cheers,
Cinde :)


PMS Peanuts - Gluten Free
5 cups salted peanuts
1 cup sugar
1 cup water
In a large heavy saucepan, combine the peanuts, sugar and water. Bring to a boil, cook until the syrup has evaporated, about 10 minutes.
Spread peanuts in a single layer in a greased 15-in. x 10 in. x 1-in. baking pan.
Bake at 300 degrees for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container. Yield: 5 cups