Posted on August 11, 2011 - by Jules Shepard
I’ve experimented with many different recipes for this fresh favorite, and this recipe is by far my favorite. Feel free to grill the fish instead, but if you want the taste of a traditional, lightly batter-fried fish taco, this recipe is for you!
Posted on July 13, 2011 - by Jules Shepard
A North Carolina favorite, the Shrimp Burger (fried shrimp, tartar sauce, ketchup and coleslaw on a yummy bun) is not unlike the Po’ Boy you may have enjoyed in your neck of the woods. It’s back on the menu now, whether you are gluten-free, dairy-free, egg-free … or anything in between! Enjoy your taste of summer on a bun!
Posted on July 10, 2011 - by Jules Shepard
Whether you pick your own crabs or buy lump, backfin or claw, you’ll want to save the good stuff for these crabcakes because it’s really all about the crab in this recipe, just as it should be!
Posted on May 24, 2011 - by Jules Shepard
I paired this burger with my fabulous homemade gluten-free buns, but you could certainly eat it sans bun for a low-carb, but really filling meal option. You can also bake these puppies and freeze them for later, or even break them into crumbles for taco filling, put them on your salad, or use them as meatballs for your favorite gluten-free pasta dish! It’s really an impressively versatile (and super healthy) recipe!
Posted on May 16, 2011 - by Jules Shepard
Chilled or warm, served with shrimp, tofu, chicken or otherwise, this is a recipe that will impress any group. You can smile, knowing it’s super healthy and gluten-free!
Posted on March 18, 2011 - by Jules Shepard
Part 3 of my new product reviews from Expo West – Gluten-Free Main Dishes!
Posted on January 7, 2011 - by Jules Shepard
A great way to meet the dietary needs and tastes of everyone in your family, while warming their bellies and leaving plenty for leftovers. Now that’s my idea of comfort food!
Posted on August 20, 2010 - by Jules Shepard
This recipe could take a different form each time you make it, affording the opportunity to make it even more than once a week, if you like! Made without a pie crust (the flour settles to the bottom to form its own crust- bonus!), I can dump ingredients into the bowl, mix and bake or use a gluten-free pie crust, for a change of pace.
Posted on April 2, 2010 - by Jules Shepard
Who knew the hardest part about making your own gluten-free calzones would be picking your fillings? Deliciously satisfying, hand-held doughy pizza pies are within your reach again!