Real Burly Girl Gluten-Free Quiche

1 clove garlic
1 cup chopped yellow onion
1 cup any chopped veggie (zuchinni, carrots, etc.) – I used asparagus because it’s all we had in the fridge.  🙂
4 egg whites
1/2 cup milk
 T butter
1/4 cup browned bacon
1/2 cup gluten free baking mix (original recipe calls for Bisquick)

Pre-heat oven to 375`.  Saute garlic in a dab of olive oil – add chopped onions and veggies – saute until soft.  In a separate bowl, mix egg whites, butter, milk and GF baking mix.  Add spices, veggies and bacon.  Throw the good gunk into casserole dishes and sprinkle with cheese.  Bake for 15 minutes…until knife comes out of middle clean.  Delicious and yummy!  🙂

*photo pre-cooked


Holy Clam Delishness!!!  So…I had some delicious Quinault razor clams courtesy of Momma of Burly Girl.  I ground up a whole package of them (about 10) along with the ingredients below – this stuff is rad.  I was laughing while cooking this goodness because Papa of Burly Girl despises the “bark” on his potatoes, so naturally, I left the “bark” on.  🙂  He also likes to sit in his captain’s chair and tell Momma how to cook.  Which is strange, because to my knowledge, he can only cook hamburger patties, peanut butter & bacon sandwiches and chili.

The razor clam recipe experience:

10 ground razor clams
4 cups milk
2 celery stalks – chopped
2 leeks – chopped
1 cup chopped yellow onion
1 clove garlic
10 small red potatoes
3 pieces of bacon – chopped and cooked
1 tsp bay leaves
Pepper and salt to taste

Throw the delicious butter into a large pot – then toss the chopped garlic, onions, celery, leeks and potatoes in – saute until soft.  Add spices, bacon, clams and milk into pot and cook for awhile.  I like my clam chowder thick and delish, so I added 2 cups of mashed potatoes. 

**I’ll post photos of the happy eaters in a bit.  🙂

Tomorrow…Gluten Free Clam Chowder – think I can do it dairy free?  I think so…


Gluten-Free Corn Patties/Cakes (our Grandma used to make these delicious corn patties using Ritz crackers instead of rice crackers)
1 small can of creamed corn (8.5 oz)
2 egg whites
2 chopped scallions
10 crushed rice crackers
2 T gluten free baking mix
1/2 tsp. garlic salt
1/2 tsp. minced onions

In a small bowl, whisk all ingredients together.  Heat sauce pan on med/high and spray with a non-stick spray.  For thicker, more pancake-like patties – add more gluten free baking mix.  When pan is very hot – drop spoonfuls into pan.  Flip when browned on each side. 

*I covered with some delicious honey from Rachel’s TN package!  I’m thinking next time…perhaps a homemade pickled relish type thing?  🙂


Day 4 of Gluten Free…experimented with Pamela’s bread mix.  Fab.  Added zuchinni, cheddar cheese and onions.  Delish!  🙂


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