appetizers

Sauteed Shrimp and Artichokes

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Lyndsay Baker

Recipe type: Waffle

Serves: 8 Waffles

Ingredients

½ of a small White Onion
2 Tbsp Butter
3½ Cups Leftover Mashed Potatoes
2 Eggs
¼ Melted Butter
¾ Cup Rice Flour
¼ Cup Potato Starch (or Tapioca or Corn Starch)
2 Tsp Baking Powder

Instructions

Mince the onion and fry on medium low in 2 tbsp of butter, for 5-10 minutes. Let cool.
In a large bowl add the prepared mashed potato, onion, eggs and melted butter. Mix until well combined.
Then add the rice flour, starch and baking powder. Mix well.
Preheat a well oiled waffle iron. Cook waffles until golden brown. To get them extra crispy place them into the oven and bake at 375 F for an additional 5-10 minutes.

Grilled Chili Lime Pineapple Shrimp

June 25, 2015 by officially gluten free 46 Comments

Grilled Chili Lime Pineapple Shrimp

These Gluten Free Grilled Chili Lime Pineapple Shrimp are a Wonderful Mix of Sweet and Spicy. The Chili and Lime Compliment the Sweet and Juicy Pineapple and Succulent Shrimp Perfectly. They would make an Awesome Gluten Free Appetizer or Side Dish for your next Summer Party or BBQ. If you don’t have access to a Grill, just use the Oven instead. Bake at 450 F for approximately 8 – 10 minutes, turning half way though.

Ingredients

12 Large Shrimp Peeled and Deveined

12 Pineapple Chunks

1/2 Cup Sweet Chili Sauce

1 Tsp Crushed Chili’s

1 Lime

Directions

1. In a medium sized bowl mix the sweet chili sauce with the crushed chili’s. Then squeeze the juice from the lime into the bowl.

2. Place the shrimp into the marinade and let sit for 10 minutes.

3. If you’re using wooden skewers, soak them in water for a few minutes before using them. Skewer the shrimp and the pineapple together, then drizzle a little of the remaining marinade over them.

4. Grill for approximately 3 minutes per side or until the shrimp are fully cooked.

5. Serve with a slice of lime.

If you liked this recipe for Gluten Free Grilled Chili Lime Pineapple Shrimp, then you may also like these recipes:

Cucumber Gravlax

Crab Stuffed Mushrooms

Mango Salad Rolls

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Mango Salad Rolls

May 13, 2015 by officially gluten free 28 Comments

Mango Salad Rolls

These Gluten Free, Vegetarian, Mango Salad Rolls make a nice light appetizer and are the perfect recipe for a hot summer day. They’re Quick and Easy and there’s no cooking involved. They make a great party food that everyone will love, not just people who are gluten free or vegetarian. For different but equally as tasty Salad Roll, Try adding some cooked Shrimp and Splash of Lime Juice.

Ingredients

1 Carrot

1/2 of a Red Onion

1/2 of a Red Pepper

1/4 of a Head of Purple Cabbage

1/4 of a Head of Lettuce

1/2 of a Package of Sprouts

1 Mango

8-10 Rice Paper Wrappers

Directions

1. Peel, then thinly slice the carrot. Then wash and thinly slice the red onion, red pepper, cabbage, lettuce and mango.

2. Soak the rice paper wrappers in water 1 at a time, for 30 seconds to 1 minute, or until they are soft enough to work with.

3. Lay out the softened rice paper wrapper on a plate or the counter. Lay a small amount of each of the ingredients in the middle of the roll.

4. Tightly roll up from the bottom first, then fold the sides in. Tightly roll the rest of the way.

If you enjoyed these Mango Salad Rolls you may also like these recipes for:

Sausage and Sauerkraut Spring Rolls or

Gluten Free Samosas

which are both also made with Rice Paper Wrappers.

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Cucumber Gravlax

May 7, 2015 by officially gluten free 14 Comments

Cucumber Gravlax

Cucumber Gravlax

I wasn’t expecting to like this simple 4 ingredient Cucumber Gravlax as much as I did. Smoked Salmon, Cream Cheese and Capers served on little pieces of french bread was one of my go to appetizer before going Gluten Free. I didn’t think Cucumber could ever compare to french bread but I was presently surprised. The Freshness of the Cucumber compliments the Smoked Salmon, Capers and Cream Cheese perfectly. I could eat the whole plate to myself they’re that good. They taste incredible and are incredibly simple. I prefer to use light cream cheese but you can use regular if you like it better.

This Cucumber Gravlax makes a great Gluten Free Appetizer for Game Day. It’s really easy to make with absolutely no cooking needing. It can be whipped up in a couple of minutes with very little effort. It’s a Healthier, Low Carb option that does Skimp on the Taste.

Check out this Easy Gluten Free Cream Cheese Taquito Recipe as well. It’s a simple Appetizer That can be thrown together quickly and will be sure to please a crowd.

Cucumber Gravlax

Ingredients

1/2 of a Cucumber

1/2 of a Package of (light) Cream Cheese

2 Tbsp of Capers

1/2 of a Package of Smoked Salmon

Directions

1. Wash and slice the cucumber. Place slices onto a plate or serving tray.

2. Place 1/2 of a Tbsp of cream cheese on top of the cucumbers. Then put a few of the capers on top of the cream cheese.

3. Place a small piece of the salmon on top of each of the cucumbers.

Recipe makes approx. 10 – 12 pieces.

If you liked these Cucumber Gravlax, you might also like these recipes for:

Gluten Free Baked Apple Fritters

Baked Apple Pie Rice Paper Rolls

Cheesy Gluten Free Pizza Buns

Gluten Free Perogies

Lets Connect on Social Media

Cucumber Gravlax

Cucumber Gravlax

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Prep time

10 mins

Total time

10 mins

Author: Lyndsay Baker

Recipe type: Appetizer

Serves: 12 pieces

Ingredients

½ of a Cucumber
½ of a Package of (light) Cream Cheese
2 Tbsp of Capers
½ of a Package of Smoked Salmon

Instructions

Wash and slice the cucumber. Place slices onto a plate or serving tray.
Place ½ of a Tbsp of cream cheese on top of the cucumbers. Then put a few of the capers on top of the cream cheese.
Place a small piece of the salmon on top of each of the cucumbers.
Recipe makes approx. 10 - 12 pieces.

Crab Cakes Gluten Free

May 20, 2014 by officially gluten free 12 Comments

Crab Cakes Gluten Free

These Gluten Free Crab Cakes are quick and easy to make. This tasty appetizer can be made ahead of time and warmed up in the oven right before serving. The recipe uses Dehydrated Potatoes instead of bread crumbs. It’s served with a tasty homemade Tartar Sauce.

Ingredients

2 Cans of Crab Meat

1/2 of a Small White Onion

1/4 Cup Dehydrated Mashed Potato Powder

1 Egg

1 Tsp Dried Oregano

Salt and Pepper to Taste

For the Sauce:

4 Tbsp Mayonnaise

3 Dill Pickles

1 Tsp Lemon Juice

1/2 Tsp Salt

Directions

1. Strain the liquid off of the canned crab meat. Place the crab into a bowl. Mince then add the onion. Then add the egg and mashed potato powder. Add the oregano and salt and pepper, then mix until well combined.

2. Shape into 1 inch balls and flatten with a fork.

3. Fry the crab cakes in oil, over medium heat until browned, about 4-5 minutes per side.

4. For the Tartar Sauce, dice up the pickles and add them to the mayonnaise. Add the lemon juice and salt then mix well.

Have you ever used Dehydrated Mashed Potatoes instead of Bread Crumbs? How do you think it compared? What are some other things that you have used in place of bread crumbs? Let us know in the comments.

If you liked this recipe for Crab Cakes Gluten Free, you may also like these Gluten Free

Crab Stuffed Mushrooms

Cucumber Gavlax

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Crab Stuffed Mushrooms Gluten Free

April 23, 2014 by officially gluten free 6 Comments

Crab Stuffed Mushrooms Gluten Free

Crab Stuffed Mushrooms Gluten Free

These Gluten Free Crab Stuffed Mushrooms are just packed with flavor. They’re made with a delicious combination of Crab, Cream Cheese and Artichokes. They’re baked in garlic butter and topped with Parmesan Cheese and Ground Rice Crackers. They make a great Appetizer for potlucks or parties or Snack for the Superbowl.

Try this Gluten Free Crab Cakes Recipe too.

Ingredients

1 (250 g) Pkg Cream Cheese

2 (120 g) Cans Crab Meat

15- 20 Large White Mushrooms

1/2 Cup Artichoke Hearts (Minced)

2 Tbsp Parmesan Cheese

10 Rice Thin Crackers

5 Tbsp Butter

3 Cloves of Garlic (minced)

Directions

1. Pre heat oven to 350 F.

2. Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.

3. Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.

4. Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.

5. Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.

6. In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.

7. Bake for 30 – 35 minutes.

If you liked this recipe for Crab Stuffed Mushrooms, you may also like these recipes for

Baked Apple Pie Rice Paper Rolls

Cheesy Gluten Free Pizza Buns

Gluten Free Perogies

Lets Connect on Social Media

Crab Stuffed Mushrooms Gluten Free

Gluten Free Baked Apple Fritters

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Lynday Baker

Recipe type: Appitezer

Serves: 15 -20 Mushrooms

Ingredients

1 (250 g) Pkg Cream Cheese
2 (120 g) Cans Crab Meat
15- 20 Large White Mushrooms
½ Cup Artichoke Hearts (Minced)
2 Tbsp Parmesan Cheese
10 Rice Thin Crackers
5 Tbsp Butter
3 Cloves of Garlic (minced)

Instructions

Pre heat oven to 350 F.
Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.
Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.
Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.
Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.
In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.
Bake for 30 - 35 minutes.

Bacon Wrapped Sweet Potatoes

April 8, 2014 by officially gluten free 20 Comments

Bacon Wrapped Sweet Potatoes

These Gluten Free Bacon Wrapped Sweet Potatoes are served with a Creamy Balsamic Dip. They are really Easy to make and are a Perfect Appetizer or Snack. They’re so Crispy and Flavourful. Who can resist Bacon and Sweet Potatoes…

I par cooked the Sweet Potatoes, then I drizzled some Balsamic Vinegar onto them before wrapping the bacon around them. This paired with the Balsamic Dip added the perfect amount of Flavour.

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

What are some other things that you’ve wrapped in Bacon? I’d love to hear in the comments below.

Bacon Wrapped Sweet Potatoes

Ingredients

1 Package of Bacon

2 Sweet Potatoes

2 Tbsp Brown Sugar

2 Tsp Balsamic Vinegar

Directions

1. Pre Heat your oven to 400 F.

2. Peel the sweet potatoes, cut them into 1 inch pieces. Then put in a pot of water, bring to a boil. Let boil for 3- 5 minutes, then strain the water and set aside.

3. In a large bowl, toss the sweet potatoes pieces in the brown sugar and balsamic vinegar. Let sit for 5 – 10, to let the vinegar soak in a little.

4. Cut your strips of bacon into 3. Wrap each potato piece with bacon then use a tooth pic to hold it together. Place onto a baking sheet and bake for 35 -40 minutes.

Balsamic Dip

3 Tbsp Mayonnaise

1 Tsp Balsamic Vinegar

Stir until well blended and smooth.

If you liked this easy gluten free recipe for Bacon Wrapped Sweet Potatoes, you may also like these recipes for:

Baked Apple Pie Rice Paper Rolls

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Perogies

Lets Connect on Social Media

Bacon Wrapped Sweet Potatoes

5.0 from 1 reviews

Bacon Wrapped Sweet Potatoes

Gluten Free Raspberry Waffles

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Author: Lyndsay Baker

Recipe type: Appetizer

Ingredients

1 Package of Bacon
2 Sweet Potatoes
2 Tbsp Brown Sugar
2 Tsp Balsamic Vinegar

Instructions

Pre Heat your oven to 400 F.
Peel the sweet potatoes, cut them into 1 inch pieces. Then put in a pot of water, bring to a boil. Let boil for 3- 5 minutes, then strain the water and set aside.
In a large bowl, toss the sweet potatoes pieces in the brown sugar and balsamic vinegar. Let sit for 5 - 10, to let the vinegar soak in a little.
Cut your strips of bacon into 3. Wrap each potato piece with bacon then use a tooth pic to hold it together. Place onto a baking sheet and bake for 35 -40 minutes.
Balsamic Dip
Tbsp Mayonnaise
Tsp Balsamic Vinegar
Stir until well blended and smooth.

Samosas Gluten Free

March 5, 2014 by officially gluten free 9 Comments

Samosas Gluten Free

These crispy Gluten Free Samosas are incredibly easy to make and are extremely delicious. They’re a wonderfully spiced mashed potato and green pea filling, wrapped with rice paper wrappers. They can be baked in the oven or can be fried if you prefer to. They make a great appetizer served with Mint or Mango Chutney.

Ingredients

2 Large White Potatoes

1/2 Of a White Onion

1/2 Cup Peas

2 Tbsp Butter

3 Tbsp Milk

1 Tbsp Garam Masala (Indian spice mix)

1 Tbsp Curry Powder

Part of a Package of Rice Paper

Directions

1. Peel, dice and boil the potatoes. Strain then mash with 1 Tbsp of butter and the milk.

2. Dice and fry the onion in 1 Tbsp of butter.

3. Boil or steam the peas, but don’t over cook them.

4. Add the cooked onion and spices to the potatoes. Mix until well blended.

5. Add the peas and mix just until combined, don’t mash them.

6. Pre heat your oven to 425 F.

7. Fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes or just until it’s soft enough to work with.

8. Place the softened rice paper onto the counter and place 1- 2 Tbsp of potato mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.

9. Repeat, until you have used up all of the potatoes.

10. Place onto a well oiled pan, brush the tops with oil as well.

11. Bake for 20 – 25 minutes turning a few times throughout.

Note: If you prefer more of a doughy wrap, try using the dough from my Gluten Free Perogie Recipe.

If you liked this recipe for Samosas Gluten Free, you may also like these recipes for:

Gluten Free Pumpkin Pie

Everything Mashed Potato Flatbread

Gluten Free Stuffing

Let’s Connect on Social Media

Samosas Gluten Free