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Celebrating Foster Farms 2 years gluten free // Dipping Sauce Recipe

Last year Foster Farms introduced their Gluten Free Honey Crunchy Corn Dogs to the market. Since then, they have also come out with Gluten Free Chicken Nuggets and Gluten Free Chicken Strips. IMG_2303

To celebrate their second year of being gluten free, I teamed up with Foster Farms to host a brunch for my friends last month, so I could share with them the delicious Gluten Free Honey Crunchy Corn Dogs and educate them about being gluten free. Today I am featuring a delicious gluten free homemade honey mustard dipping sauce I created for the corn dogs. 

Honey Mustard Sauce
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1/3 cup mayo
  2. 3 Tablespoons honey
  3. 2 Tablespoons yellow mustard
  4. 1 Tablespoons dijon mustard
  5. 2-3 teaspoons hot sauce
Instructions
  1. Combine all ingredients in a bowl and mix well. Serve cold or at room temperature.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/
Foster Farms Gluten Free Corn Dogs are made with chicken franks and dipped twice in honey crunchy batter. The Gluten Free Breast Nuggets and Breast Strips are 100% All Natural and made with quality Foster Farms chicken breast. 

Foster Farms Gluten Free products are certified by the Gluten Intolerance Group (GIG); a program by the Gluten Intolerance Group of North America (GFCO). GFCO is the leading gluten-free certification program in the world. The GF logo means Foster Farms products are independently verified for quality, integrity and purity. Products carrying the GF logo represent unmatched reliability for meeting strict gluten-free standards. And Foster Farms, actually tests their product for 10ppm!

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Foster Farms Gluten Free Corn Dogs are available nationwide at many retailers including: Safeway (Safeway, Vons, Randalls, Tom Thumb), Kroger (Kroger, Fry’s, Smith’s), Raley’s, Lucky, Albertsons, Giant Eagle, Woodman’s, Copps/Roundy’s, Schnucks, Food Lion, HyVee, and Marsh. For additional help finding the product, please call Foster Farms at 800-255-7227.

Disclaimer: I received one or more of the products mentioned above for free.  Regardless, I only recommend products or services I use personally and believe will be good for my readers. I was not paid to write this review.

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Crab Cakes and Remoulade Sauce Gluten Free & Dairy Free

These gluten free crab cakes are easy to make and have all the flavor of traditional crab cakes. IMG_5992

Crab Cakes

16 oz jumbo lump crab
¼ cup green onion
1 red pepper, finely diced
½ onion, finely diced
1 celery stalk, finely diced
1-2 teaspoons minced garlic
1 Tablespoon Dijon mustard
¼ cup mayo
2-3 Dashes Tabasco sauce
Juice of 1 lemon
1 Tablespoon Chili Sauce
1 box Glutino Gluten Free Vegetable Crackers
1 Tablespoon olive oil
1 Tablespoon Old Bay Seasoning
Salt and pepper to taste

  1. Heat 1 Tablespoon Oil. Sauté vegetables until translucent.
  2. Let vegetable mixture cool completely.
  3. Finely grind the crackers in a food processor.
  4. Once cooled, mix the vegetable mixture with the crab, green onions, mayonnaise, mustard, lemon juice, Tabasco, chili sauce, Old Bay, salt and pepper.
  5. Form crab mixture into approximately 12-14 patties.
  6. In a skillet or griddle, brown crab cakes on both sides for 3-4 minutes per side, until golden brown.
  7. Bake crab cakes at 375F for 12-15 minutes, until hot all the way through.
  8. Serve warm with slice of lemon and remoulade sauce (recipe below). IMG_5989

Remoulade Sauce

1 celery stalk, diced
½ cup mayo
1 Tablespoon Dijon
I Tablespoon chili sauce
1/8 cup chopped olives
1 teaspoon minced garlic
juice of ½ lemon
¼ cup green onion
3-4 dashes of Tabasco sauce
salt and pepper to taste

1. Combine all ingredients in a bowl.  Serve Chilled with crab cakes. Enjoy!

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Ravioli with Butternut Squash Pasta Sauce

‘Tis the season of butternut squash! Yes I knowwwww, last week it was pumpkin, but now I’m moving onto another fall favorite of mine! Of course butternut squash is delicious just baked up with some oil and herbs or cinnamon and brown sugar, but one can only eat so much roasted butternut squash in one week!

Last Sunday I went Sowa Market [again] with my sister and bought Gluten Free Butternut Squash Ravioli’s from Valicenti Organico. I absolutely love their spinach fettuccine! All the pasta is fresh and handmade, and you can tell. I had been wanting to try their ravioli since I first found out they had it. It is not available at the market, BUT if you call the week before they will bring it down for you. Valicenti Organico offers more than 20 varieties of gluten free raviolis, which changes seasonally.

I had leftover roasted butternut squash from earlier this week, which I used to make the sauce. I topped it with sage, fresh sage would have been better but I did not have that in my fridge so the jarred spice had to make due. It came out too thin when I first made it, but I was starving to I ate it anyways. I then added more squash and a splash of milk to make it a little thicker. Ahhh, much better! I also added chunks of butternut squash to the dish as well, because you can never have enough right?

Ingredients

About a 1 to 1 1/2lb butternut squash, peeled, deseeded, and cubed. Roasted or baked until soft
1/2 onion, coarsely chopped
1/4 cup vegetable or chicken broth or butternut squash soup from Trader Joe’s (this is what I used in place of broth)
1/4 cup milk
2 garlic cloves, minced
salt and pepper
fresh sage for garnish, add to sauce it desired
Butternut Squash or Mushroom Ravioli

Directions

Place 1 pound (about 2 coups) cooled, cubed butternut squash in a food processor or blender, along with the onion, broth, milk, garlic, pepper, and salt. Blend until liquidy and smooth. Pour over ravioli, and in remaining cubed butternut squash and top with fresh sage. Out of sage? I’m sure basil would taste great too!

If it’s too runny for your liking, add more squash and try using less milk or broth. You can skip the milk completely if you are lactose in tolerant.