Category: gluten free
|August 28, 2020||Posted by Wendy Perry under bogue sound watermelons, carolina gold oil, cook & eat nekkid, fun food, garden goodness, gluten free, nekkid-throw cooking ~ what is THAT?, no cook, party foods, watermelon, wendy's signature recipes|
Stop… Don’t throw that watermelon rind away! Throw this together… Bogue Sound Watermelon Rind drizzled with Carolina Gold Oil! Great for nibblin, appetize’n… or on top of your tacos, hot dogs, salads and more.
|August 25, 2020||Posted by Wendy Perry under Asian, baking (she said in terror), breakfast, Carolina Country, gluten free, Mindless Mutterings from the Teacher's Lounge, published, sweet treats|
This gluten-free Mandarin Orange Upside Down Cake is the perfect citrus dessert for a savory Asian meal, but it’s also the ideal pairing with a cup of tea or coffee. And if you’re a breakfast cake eater, this is IT.
|June 23, 2020||Posted by Wendy Perry under appetizers, avocado, Bruce Julian Foods, Carolina Country, cook'n with NC goodies, crab, fish & seafood, fun food, garden goodness, gluten free, lobster, low carb, published, scallops, shrimp, wendy's signature recipes|
Published in Carolina Country Magazine July 2020
Who has time or desire to do much cooking during the lazy hazy hot days of North Carolina summer? Not me! Y’all, this seafood cocktail is light… so full of flavor with just a hint of fresh citrus, and only a little bit of fuss when it comes to cook’n. Loaded with a bounty of fresh seafood from our coast, you can enjoy this for a late morning brunch… for lunch… or right out of a jar in your porch swing watching the sun set!
This is one of those recipes where specifics and exactness isn’t important — you know, throw cook’n! Use all of one seafood or whatever combo you like. Go with your favorite vegetables and what’s in season. Add veggies you like to my recipe… as The Frugal Gourmet Chef Jeff Smith would say…
“Omit and substitute! That’s how recipes should be written. Please don’t ever get so hung up on published recipes that you forget that you can omit and substitute.”
And in keeping with my North Carolina company ingredients, I chose North Carolina’s Bruce Julian’s Blood Mary Mix to finish out my recipe! Just round up what you need and throw together some of my seafood cocktail… soon! You’ll be so glad you did… and so will your company.
Come on over, and hang out with us in my fun facebook community too, where you will find this and lots of other goodies.
Light and spicy... with just the right hint of fresh citrus, the seafood cocktail features all sorts of North Carolina goodness!
- 2 quarts favorite Bloody Mary mix* or V8
- 1 bunch radishes, roughly chopped
- 3 stalks celery, diced
- 1-2 tablespoons horseradish
- 4 teaspoons Old Bay seasoning
- zest of 1 lemon, lime, orange and juice of ½ each, Cut the remaining halves into wedges for guests to squeeze into their cocktails
- cracked black pepper
- 2 pounds wild-caught North Carolina shrimp, peeled, cooked and cooled
- 1 pound bay scallops
- 6 small lobster tails
- 2 firm avocados, cut into small pieces
- 1/2 cup chopped cilantro
- 1/2 pound lump crab meat
Combine and chill the spicy sauce ingredients.
A few minutes before serving, add about four pounds of cooked shellfish of your choice (or use our suggestions above) and gently stir in the avocados and cilantro.
Sprinkle with crabmeat and more cilantro.
*I used NC’s Bruce Julian Bloody Mary Mix.
|April 10, 2020||Posted by Wendy Perry under asparagus, breakfast, Carolina Country, casseroles, Easter, eggs, gluten free, low carb, Mindless Mutterings from the Teacher's Lounge, published, sensational sides|
This light and velvety asparagus casserole will be a favorite with the cheese lovers in your crowd for Easter brunch, or anytime. Other vegetables can be substituted or added, and have fun trying other cheeses too. You can even add in diced ham or bacon. Use this recipe as a base and spiff up to make it your own.
|April 8, 2020||Posted by Wendy Perry under appetizers, bacon & belly, buttahhhh, cheesy, cook'n with NC goodies, corn, crab, duke's mayo!, Easter, fun food, gluten free, low carb, Mt. Olive Pickles, Our State Mag, party foods, product recipe development, published, sensational sides, wendy's signature recipes|
While recipe developer and food stylist at Our State Magazine, I was asked to give a classic deviled egg a North Carolina twist. These recipes inspired by our culture are fun to make and good to eat.
|February 10, 2020||Posted by Wendy Perry under candy, cherries, chocolate, cook'n with NC goodies, cooking with wine, gluten free, Mindless Mutterings from the Teacher's Lounge, no cook, Our State Mag, published, sweet treats, Valentine's Day, wendy's signature recipes|
Fifteen minutes, a few pantry items, and a North Carolina wine are all it takes to make these bite-size treats. They’re almost as easy to make as they are to eat.
|January 17, 2020||Posted by Wendy Perry under breakfast, Carolina Country, gluten free, here chickie!, low carb, published, skillet cookery, wendy's signature recipes|
Pull out your cast iron skillet for this one to get a nice little “crunch” on the patties. Making sausage to suit your own taste is really easy to do, and making a big batch at the time is too since you can freeze and take out a few patties as needed. You can make this recipe with ground pork, but we love the moistness from using ground chicken. And if you like maple sausage, make some with a hint of syrup drizzled in also. This makes a great “breakfast for supper!”
|September 15, 2019||Posted by Wendy Perry under apples, casseroles, gluten free, here piggy piggy!, Mindless Mutterings from the Teacher's Lounge, published, roasted goodness, skillet cookery, sweet potatoes, turnips|
…this rustic hash features your favorite breakfast sausage and good old North Carolina Sweet Potatoes!
|August 19, 2019||Posted by Wendy Perry under blueberries, cook & eat nekkid, dressings, food preservation, garden goodness, gluten free, grill thrills, sensational sides|
Grilled eggplant drizzled with blueberry mustard vinaigrette and fresh herbs
|August 7, 2019||Posted by Wendy Perry under appetizers, cook & eat nekkid, garden goodness, gluten free, pickled foods, published|
Many of us have made traditional “fire and ice” pickles using store-bought dill pickles. Our twist is a fast way to use those summer peppers that seem to come from every which way all at once … no processing, just refrigerate, eat and share. This recipe doesn’t require exact amounts, so you can make brine and use any amount of peppers (or other vegetables) you have.
|July 31, 2019||Posted by Wendy Perry under avocado, baking (she said in terror), breads, cheesy, fun food, gluten free, low carb, wendy's signature recipes|
Cheesy gluten and carb free bagels… with a kick of cayenne and a dusting of crispy everything bagel dust!
|July 26, 2019||Posted by Wendy Perry under Cooking ~ Recipes, gluten free, grill thrills, here chickie!, published|
Arnold Palmers are a refreshing treat on a hot summer’s day. The lemon and tea pairs so well, I created a version for these deelish wings. Tailgate friendly, too!