seafood

Linguine with Smoked Salmon and Rosé Sauce

January 4, 2016 by officially gluten free Leave a Comment

Linguine with Smoked Salmon and Rosé Sauce

I made this Gluten Free Linguine with Smoked Salmon and Rosé Sauce after finding Catelli Linguine Noodles at my local supermarket. I haven’t had Linguine for years and Gluten Free Catelli Noodles are my absolute favorite. They taste just as good as a regular noodles. You can’t have Smoked Salmon without the Capers. They’re absolutely perfect for this delicious Pasta. Making a Rosé Sauce is really simple, you add a little bit of Cream or Alfredo Sauce to your regular Tomato Sauce. Although it’s easy to make I often opt for buying it pre made. The Gluten Free brand that I usually use is Classico. It always tastes great and worked perfectly for this pasta.

Ingredients

3 Tbsp Butter

1/2 of a Onion

8 – 10 White Mushrooms

1 Jar of Gluten Free Rosé Sauce

4 Tbsp Capers

1 Package of Smoked Salmon

1 Package of Gluten Free Linguine

2 Tbsp Parmesan Cheese

Directions

1.In a large frying pan, melt 1 tbsp butter. Dice then add the onion. Slice the mushrooms, then add them to the pan. Let fry for 5 minutes.

2. Add the sauce, then the capers. Let simmer for another 5- 10 minutes. Add the smoked salmon to the pan and let simmer for approximately another 5 minutes.

3. Cook the linguine as directed on the package. Once it’s cooked and drained, toss it in the remaining butter. Sprinkle with the parmesan cheese, then toss until well coated.

4. Serve the sauce over the pasta. Garnish with parsley.

If you liked this recipe for Linguine with Smoked Salmon and Rosé Sauce, then you may also like these recipe:

Gluten Free Raisin Bread

The Best Gluten Free Pizza

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Linguine with Smoked Salmon and Rosé Sauce

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Author: Lyndsay

Recipe type: Pasta

Serves: serves 4

Ingredients

3 Tbsp Butter
½ of a White Onion
8 - 10 White Mushrooms
1 Jar of Gluten Free Rosé Sauce
4 Tbsp Capers
1 Package of Smoked Salmon
1 Package of Gluten Free Linguine
2 Tbsp Parmesan Cheese

Instructions

In a large frying pan, melt 1 tbsp butter. Dice then add the onion. Slice the mushrooms, then add them to the pan. Let fry for 5 minutes.
Add the sauce, then the capers. Let simmer for another 5- 10 minutes. Add the smoked salmon to the pan and let simmer for approximately another 5 minutes.
Cook the linguine as directed on the package. Once it's cooked and drained, toss it in the remaining butter. Sprinkle with the parmesan cheese, then toss until well coated.
Serve the sauce over the pasta. Garnish with parsley.

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:

Sauteed Shrimp and Artichokes

Cucumber Gravlax

Crab Stuffed Mushrooms

Mango Salad Rolls

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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

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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

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Crab Stuffed Mushrooms Gluten Free

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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.