Grilled Fish Tacos happen to be one of my favorite meals, and very easy to make. Did I mention all of the ingredients are naturally gluten free? I have become quite the connoisseur of good grilled fish tacos. Just about every READ MORE
Every Thanksgiving, my oldest son requests these amazing gluten free popovers. Before the days of King Arthur’s Gluten Free Multi-Purpose Flour, I used Carolyn Fenster’s gluten free flour blend from her cookbook: Gluten Free 101. (It was one of my READ MORE
It seems the New Year’s Day generally starts late for most people. Not only that, but I’m thinking that having a scrumptious brunch already made will feel like a blessing once the hunger pains start to kick in on January READ MORE
For my gluten free friends who don’t think they can have old-fashioned Mac ‘N Cheese, think again! I’m conflicted with actually posting this dish because I feel like it should come with some kind of cholesterol and calorie warning. However, READ MORE
My all-time favorite dish is my simple Chili Mac. I make a point to keep the ingredients in the house for those comfort-food moments. I have found that it makes an excellent last-minute dish for unexpected company! I would like READ MORE
Catch-up on what Karen’s been cookin’ in her kitchen!
Babycakes NYC – Gluten Free and Vegan Mecca for Sweets
April 4, 2013
Grilled Fish Tacos with Cilantro Lime Greek Yogurt Sauce
March 10, 2013
Press Release for the Celiac Awareness Tour in San Diego
March 9, 2013
Karen wrote...
Hi! I used an 9x13 baking pan. If you want thicker cookies, use an 8x8. I actually did hand-crush the corn flakes a bit. You could go either way. I liked the way the slightly larger flakes, instead of crumbs, provide a crispy texture.
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Five Favs | The Loveliest Hour wrote...
[...] made this for our Easter Dinner: Piece de Boeuf Braisee -A la Mode (Braised Beef Pot Roast in Red Wine) from Julia Child. Oh my. Here’s a blurry [...]
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Natasha Samia wrote...
This sounds like a great recipe! Just a couple of questions--How big of a baking pan did you use? And did you crush the cornflakes before spreading them over the butter? Thanks!
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pat whitley wrote...
THANK YOU for your reply….you'll laugh, but i was SO intent about trying this recipe, i FORGOT the salt! i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions. i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don't know why, but when this happens, it makes the popovers more dense & not with "nooks/crannies" like a typical popover. however, TASTE was GOOD. i have read where you put a small, sharp knife in to let the steam out after baking. i don't like to change a recipe too much before i use it. i took a picture (don't know how to send this to you) of the deflation….should have taken it first with the height, but forgot. thanks, again pat
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Karen wrote...
Have you tried the Ancient Harvest Quinoa/Corn spaghetti? It is terrific in all shapes. No Tagliatelle, though.
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