I am throwing in a new recipe, in between all of those from my extinct Just Me, Gluten Free site. Savory Butternut Whip is perfect for Autumn. Smooth butternut squash with a tiny bit of bacon thrown in for good measure. Continue reading
Gluten-free cornbread is just the ticket for a cool Autumn day.
Gluten-free Blueberry Muffins made with fresh or frozen berries are a perfect way to enjoy summer fruit all year long.
I found chestnut flakes at Whole Foods and knew exactly what I wanted to do with them. Grain-free granola bars! These are similar to an energy bar, but no refined sugar, no gluten, no dairy.
A gluten free recipe for Italian Dressing mix because many of the brands available in stores are not gluten free. Make your own instead!
This is a sponsored post written by me on behalf of Fresh From Florida. All opinions are 100% mine.
Living in Florida has turned me into such a locavore. I get a huge kick out of seeing the little “Fresh from Florida” signs all over the produce department next to fruits and vegetables that I know the rest of the country hasn’t even started planting. These are things I rarely paid attention to even just a couple of years ago. You can imagine what it’s like to have strawberries in February or tomatoes in March. Now that it’s May, it’s corn on the cob season and that means enjoying some good ole Southern Creamed Corn made with Florida Sweet Corn.
Once you have had homemade creamed corn, you will never, ever in a million years, buy it canned again. There is no comparison. In fact, on the night I made this for dinner, my son happened to notice the corn cobs in the kitchen garbage right before bedtime. He came to me and said, “I knew that had to be fresh corn tonight, it was just so delicious.”
Southern Creamed Corn
8 ears fresh corn, husked, corn sliced from the cob
1 Tbsp agave nectar or honey
1 Tbsp flour (I used gluten free all-purpose flour mix)
1 tsp salt
1/4 tsp ground black pepper
1 cup half and half
1/2 cup water
2 Tbsp bacon fat or olive oil
2 Tbsp butter
In a large bowl, toss the corn with the agave, flour, salt and pepper. Combine the half and half with the water and add to the corn. In a large skillet or Dutch oven, heat the bacon fat or olive oil. Add the corn mixture to the pan. Cook, covered over medium-low heat for 30 minutes. Remove from heat and stir in the butter.
Looking for more great recipes updated with the seasons? Check out Fresh From Florida on Facebook and Fresh From Florida on Twitter. Also, look for the Fresh From Florida logo when you are out shopping for produce or dining at local restaurants.
My favorite frozen fruit is the blueberry. I could add those sweet little orbs to any and all baked goods or eat them straight from the freezer bag. They don’t seem to lose anything by freezing, though, of course, they do tend to leak blue into everything. When I needed a quick brunch snack the other day, I reached for the blueberries and made these delicious gluten-free, dairy-free blueberry muffins.