Loading... Please wait...

Recipes

 

Aleia’s “Rockin” Oysters

 aleia-s-rockin-oysters-ecomm-002-.png

Ingredients:

Spinach ~  2 -10 oz frozen chopped

Parsley, flat leaf ~  1/2 bunch chopped

Tarragon ~ 6 sprigs, chopped

Shallot ~  1 large, minced

Celery ~  1/2 stalk peeled, minced

Bacon ~  8 slices, cooked, julienne

Lemon ~  2, juiced

Old Bay ~ 1 tsp

Mayonnaise ~  1 cup

Pernod to taste

Salt & Pepper to taste

Aleia’s Coat & Crunch Crispy Spicy ~ 1 packet

Aleia’s Coat & Crunch Extra Crispy ~ 1 packet

Oysters 12-18 Shucked

 

Method:

Defrost, drain and squeeze water out of spinach; then fluff it up. Combine spinach with parsley, tarragon, shallots, celery, bacon, lemon juice, Old Bay seasoning, Pernod, S & P to taste. Toss with Coat & Crunch crumbs, add mayonnaise, to bind, taste and adjust seasonings. 

 

Top the shucked oysters. Bake at 400° for 15 to 20 minutes

 

Makes enough for 12-18 oysters. Freezes well! 



______________________________________________________________________________

 

 53-savory-stuffing-recipe-page-f.jpg

Directions for oven baking

Ingredients:

1 bag (10 oz) Aleia’s Gluten Free Savory Stuffing

½ onion medium dice (about ½ cup)

2 ribs celery medium dice (about 1 cup)

1 large carrot medium dice (about ½ cup)

5 tablespoons of butter or butter substitute

2 cups gluten free low salt chicken stock

___________________________________________________

Heat oven to 350˚F. In a large skillet pan, medium heat, melt butter; add onions, celery and carrots. Saute until vegetables are tender. Add stock, bring to a boil then remove the pan from the heat. Place stuffing mix into a large bowl, pour mixture from pan over stuffing. Toss lightly until well mixed. Spoon the mixture into a greased casserole dish. Cover with foil and bake for 20 minutes or until hot. For a crispy top, remove foil and bake uncovered for an additional 10 minutes.

Directions for stove top

Pinch the bottom of the bag with your figures to separate the herbs from the cubes; empty bread cubes into a separate bowl.

In a large sauce pan, mix 5 tablespoons of butter or butter substitute, 2 cups of gf low salt chicken broth or water and the herbs and seasoning form the bag. Bring to a low boil for 3 – 5 minutes or until butter is melted; remove from heat and gently fold in croutons until all are moistened. Cover and let sit for 10 minutes, Fluff and serve.

Directions for poultry or pork

In a large skillet pan, medium heat, melt butter; add onions, celery and carrots. Sauté until vegetables are tender. Add stock, bring to a boil then remove the pan from the heat. Place stuffing mix into a large bowl, pour mixture from pan over stuffing. Toss lightly until well mixed. Spoon the mixture onto a sheet tray and cool. Can be made a day ahead of time. Clean, dry, season and prepare bird or meat to be stuffed. Spoon the stuffing into the cavity of the bird or the pocket of meat. Extra stuffing may be baked alongside according to OVEN BAKING directions. Cook according to your recipe.

Tip: Sausage & Mushroom stuffing: add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1 pound cooked and crumbled GF sausage into the mixture

Tip: Sausage (sweet) & Cranberry stuffing: Stir 1 pound of cooked and crumbled GF sweet sausage into the sautéed vegetables. When adding the stock and 1 cup cranberries

 ____________________________________________________

 

cranberry-sausage-muffin-s-web-small.jpg

Cranberry & Sausage

Mini Stuffing Muffins

Ingredients: 

1 bag (10oz) Aleia’s Gluten Free Savory Stuffing

½ onion medium dice (about ½ cup)

1 large carrot medium dice (about ½ cup)

2 ribs celery medium dice (about 1 cup)

2 cups gluten free low salt chicken stock

1 pound cooked and crumbled GF sausage

3 egg whites, lightly whipped

1 cup dried cranberries

Non stick cooking spray

_____________________________________

Directions

Heat oven to 350˚F. In a large sauté pan, medium heat, cook sausage until brown. Add onions, celery and carrots. Sauté until vegetables are tender. Add cranberries and stock bring to a boil then remove pan from the heat. Place stuffing mix into a large bowl, pour mixture from pan over stuffing. Toss lightly until well mixed. Let cool add the egg whites. Toss lightly again. Form little stuffing balls using your hands–try to press them relatively well into a greased mini muffin tin, mounding a little at the top. Bake for about 25-30 minutes.

 

You’ll be left with adorable little stuffing muffins that are moist and tender in the center but crispy on the outside. Enjoy!

 

 ____________________________________________________

 

 

 12-coconut-mac-recipe-page-f.jpg

Coconut Macaroon Bark

 Unleash your imagination and creativity with this easy favorite!

 Ingredients

  • 12 Aleia’s Coconut Macaroon cookies
  • ¼ cup semi-sweet chocolate chunks
  • 3 cups semi-sweet chocolate chips
  • ½ cup coarsely chopped walnuts (can substitute with sliced almonds, coarsely chopped cashews or your favorite nut)

 Instructions 

  1. Line a cookie sheet with wax paper.
  2. Chop your macaroon cookies into small pieces.
  3. In a medium microwave safe bowl, melt the chocolate chips for about 2 minutes, stirring every 30 seconds.
  4. Spread 2/3 of the melted chocolate onto the center of the wax paper.
  5. Sprinkle the chopped cookies onto the chocolate, followed by the chocolate chunks and the chopped walnuts. 
  6. Drizzle the remaining melted chocolate over everything
  7. Refrigerate until hardened (at least one hour). Break into pieces before serving.

Be careful….It’s very hard not to eat the whole batch!

Tip: this recipe can be made with dark chocolate, milk chocolate, white chocolate and topped with everything from nuts to dried fruits or candies!

A great handmade gift idea too!

 

 ____________________________________________________