Gluten Free Red Velvet Cake with Butter Cream Cheese Frosting

I LOVE Red Velvet Cake, and knew that I wanted to have a gluten free version in my upcoming cookbook! My God-daughter, Gabby, recently asked me to make her one for her birthday, and that was all the incentive that I needed. So, I got busy and converted my recipe to a gluten free version! 

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Gluten Free Baked Crab & Cheese Balls

If you hadn't noticed, my husband and I LOVE crab! I created this recipe based upon my crab cake recipe that can be found in “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband.” I created this recipe 

for a party that I was asked to cater a few months ago. The hosts decided they wanted all of the food to be gluten free, and came to me to help them. Since then, I have made these a few other times just to have them as an appetizer for other meals. They are great, and no utensils needed; just pop them in your mouth, and ENJOY!

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Remember, you too can be "Gluten Free & Fabulous!"

Gluten Free Crab Frittata

For all that know me, crab is one of my (and my husband’s) favorite foods! We also love frittatas and 

quiche, and when you combine them, it is heaven on a plate! I created this recipe this past 

New Year’s; however, we were too much of a savage by the time it cooked to really get 

good pictures, so I made this recipe again tonight for dinner, so we could get better pictures. 

It may have been unconsciously accidentally on purpose so that we could get to enjoy it once again. 

This recipe, as they say in the South, is “slap yo Mama” good! It is beyond good, it is “DAMN GOOD!” 

This meal is sexy, delicious, and good for anytime of the day! I suggest cooking this for a loved one, 

and show them how much you love them!

Ingredients:

5 Eggs

1 Head Broccoli

4 - 6 Mushrooms (about 2 cups when sliced)

Dash of Salt & Pepper (to spice mushrooms)

1 tbsp Olive Oil

1 Shallot (minced)

2 Green Onions (diced)

2 cloves Garlic (minced)

1 Roma Tomato (diced)

1/4 cup Fresh Parsley (chopped)

8 oz Havarti cheese - 6 oz for filling and 2 oz for topping

1 cup Milk

1 tsp Vedam’s Seasoning Blend

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Basil

16 oz Crabmeat

4 tbsp Butter

Directions:

1. Drain crabmeat and check for shells.
2. Wash and trim broccoli into smaller pieces, and steam for 4 - 5 minutes. Run broccoli under cold water to stop cooking, and set aside. Once cooled, cut into small bite size pieces.
3. Use a paper towel to clean mushrooms. Slice and sauté in olive oil for 5 - 7 minutes. Remove from heat, add a dash of salt and pepper, and set aside.
4. In a medium size mixing bowl, crack eggs, add milk and whisk together. Add shallot, green onion, garlic, broccoli, mushrooms, tomato, parsley, Havarti cheese, Vedam’s Seasoning Blend, salt, pepper, basil, crab meat and stir to mix.
5. Using an oven safe skillet, melt butter on low heat. Pour mixture into skillet, and top with the remaining Havarti.
6. Place into preheated 350 degree oven for 45 - 50 minutes. Allow to cool for 10 minutes, and slide onto plate. Cut into wedges, serve and ENJOY!

Link to "Vedam's Seasoning Blend"

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family, friends, and loved ones!

The Best Ever Hot Crab Dip & Gluten Free Crab Stuffed Mushrooms

Crab has always been one of my favorite things to eat ever since I was a little boy, and that is why I knew that I would have to create a gluten free crab cake for my cook book,“Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband.” I also featured a gluten free crab cake benedict in the breakfast section of the cook book. Now, starting here, I am going to be sharing a few other crab recipes. I created this recipe to be used as a hot dip, and after my husband and I tasted it, we knew it would also make great stuffed mushrooms. Try it out for yourself; I am sure using your own creativity, there could be a few other uses for this one incredible recipe!

Ingredients:

1 lb Crab Meat

8 oz Cream Cheese

1/4 cup Mayonnaise

1/4 cup Sour Cream

1/4 cup Cheddar Cheese

1/4 cup Parmesan Cheese

2 small Shallots (sliced)

3 tbsp Fresh Chives (chopped) OR Fresh Chopped Basil (or both)

3 - 4 Fresh Garlic cloves (minced)

3 tbsp Worcestershire Sauce

1 Lemon (juiced)

1 tsp Sriracha

1/2 tsp Dry Mustard

1/4 tsp Salt

1/4 tsp Pepper

1/4 tsp Vedam’s Seasoning Blend

1/4 tsp Old Bay Seasoning

1 tsp Sherry

8 - 12 oz Fresh Mushrooms

Directions:

1. Allow cream cheese to become room temperature.
2. Drain crab meat thoroughly.
3. In a medium bowl, mix cream cheese, mayonnaise, sour cream, Worcestershire  sauce, lemon juice, Sriracha, dry mustard, salt, pepper, Vedam’s Seasoning Blend and Old Bay Seasoning with a hand mixer.
4. Stir in minced shallots, chives/basil, garlic, cheddar cheese and parmesan cheese.
5. Add crab meat and stir to combine. There are 2 methods for cooking/heating:
6. Option 1: Spray a medium to small baking dish with non-stick spray and put your crab mixture into it. Place dish in a preheated 400 degree oven for 12 - 15 minutes.
7. Serve hot with gluten free crackers OR,
8. Option 2: Clean mushrooms with a paper towel, and remove stem out of mushroom.
9. Scoop crab dip into the center of mushrooms, and place onto a cookie sheet. Place into a pre-heated 350 degree oven and cook at least 30 minutes or until tops are golden brown. The time may vary depending on how big your mushrooms happen to be.

Vedam’s Seasoning Blend

This seasoning blend is also featured in “Vedam’s Gluten Free & Fabulous! Recipes From A Southern Gay Househusband.” I created this seasoning blend to be used in many recipes. It is the perfect blend to complement just about anything! I use this blend in all of my chicken, pork, seafood, soups, stews and casserole dishes.

Ingredients:

2 1/2 tbsp Paprika

2 tbsp Salt

2 tbsp Garlic Powder

1 tbsp Black Pepper

1 tbsp Onion Powder

1 tbsp Cayenne Pepper

1 tbsp Oregano

1 tbsp Basil

Directions:

1. Thoroughly mix and blend all spices and herbs in a bowl.
2. Store in an airtight container.
3. Use liberally to deliver a rich and savory flavor to many dishes.

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