Gluten Free Churros

Churros! Gluten Free Churros, yay!! Fried food, yum! Well since I haven't had a lot of fried food lately, and I had to do a review on a fryer, I decided for the first few times to keep it a dedicated gluten free fryer and to make these churros. (they can later use it for the beloved fried french toast)

I haven't had a churro in probably 2 years so I was really excited to see how these would turn out. This was my first time ever making a pâte à choux (and has been on my forever to-list) and I was impressed with how super easy that was. This dough is super thick so you'll need a heavy duty pastry bag to pipe these out. I made mine really long, but next time will make them the suggested 4" length so the fry time is shorter. These came out DEE-licious!! I couldn't fry them quick enough, once they were out of the oil and into the cinnamon sugar, we were gobbling them up! I even doubled the recipe because I knew they'd be a hit.


Cinnamon Churros 
adapted from Adventures of a Gluten Free Mom

1 cup Water
1/3 cup Butter
2 Tbs. packed Brown Sugar
1/2 tsp. Salt
1 cup Gluten Free Flour Blend (I used my fave mix here)
1 Egg
1/2 tsp. Vanilla
Oil for Frying

Cinnamon Sugar Topping 
1/4 cup Granulated Sugar
3/4 tsp. ground Cinnamon

In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.

Transfer mixture to a decorating bag fitted with a large star tip (I used my large fabric pastry bag and star tip, this dough is thick!).

Line a baking sheet waxed paper. Pipe 4×1-inch logs onto prepared baking sheet. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once (I used my little deep fryer). Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.

I piped them large (doubled recipe), apples are for the weights to hold the paper down

I decided on the last batch to cut them in half for quicker fry time

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enjoy,

Chicken, Bacon and Cream Cheese Mini Taquitos

I made these  Chicken, Bacon and Cream Cheese Mini Taquitos as part of a review and giveaway I have going on (go enter to win!), and had to share them here on my recipe page too. They were a little tedious to make lots of tiny taquitos, but it was worth it. They're nice and tiny and cute too and were great little lunch munchies while Nascar was on. The littlest kids didn't want to try them, but us 3 older ones loved them, and the dip was fantastic too! I used Swanson's Premium Chicken in these, but you certainly can use any leftover cooked chicken instead.

Taste and Tell's Chicken, Bacon and Cream Cheese Mini Taquitos

as seen at CampbellsKitchen.com

1/3 of a 16-ounce package bacon (about 6 slices), chopped
1/2 of an 8-ounce package cream cheese, softened
2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (or used leftover cooked chicken)
8 flour tortillas (10-inch)
Vegetable oil (I used canola)
1 medium avocado, pitted, peeled and cut up
1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon milk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder

dash Dried dill weed

dash Garlic powder
dash Ground black pepper

1.Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels.

2.Stir the bacon, cream cheese and chicken in a medium bowl.

3.Cut each tortilla into 3 (3-inch) circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each (one) tortilla round. Roll the tortillas around the filling and secure with toothpicks.

4.Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches. Heat the oil to 350°F.

5.Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving.

6.Mash the avocado in a medium bowl with a fork. Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper. Serve with the taquitos for dipping.

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Beer Battered Onion Rings

I love battered onion rings! I have never made them before but had to this night. They took a little work, so Mr. had to man the grill for the burgers, since I didn't want these sitting too long before eating. They came out GREAT! I'd love to say I'll make them more often, but I probably won't, they take a lot of work and time and are messy, lol. They'll be a once in a while treat. I think I finally got the smell out of the house too.  =)

Beer Battered Onion Rings
adapted from allrecipes

3 cups all-purpose flour
2 eggs, separated
2 cups beer (I used 1 3/4 bottles)
4 tablespoons butter, melted
seasoning salt to taste
paprika to taste
3 large sweet onions, sliced into rings
2 quarts oil for frying

Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter, seasoning salt and paprika. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes.

Heat oil in a large deep sided skillet to 375 degrees F (190 degrees C).
In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter.
Coat each onion ring with flour and dip into batter.
Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.

 

We grilled homemade burgers, making them Western style with homemade BBQ sauce & onion rings

 

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