When I want a quick pizza on a busy night, or the convenience of being able to simply pop one in after a long, hard day store-bought frozen pizzas are all well and good for a quick last minute meal. And while there is finally some gluten free (and one or two gluten AND dairy free) options out there, I prefer to get my convenience food a bit closer to home. Well, actually IN my home by making my own ready to eat frozen pizzas. Homemade pizza can’t be beat for flavor, variety or cost.
I like to get the whole family involved when I can if we are making extra things to put in the freezer, and let me tell ya, pizza is the perfect meal to pull everyone in to help! Kids of almost any age [click to continue…]
Only one more week until my son has spring break and another 3 days later until the girls start theirs. Woo! Can’t wait to get all my kiddos home. Until then, this week is pretty low key. We’re all [click to continue…]
One of the perks of blogging is all the wonderful people I get to meet. People with a passion for delicious food, who totally get when I geek out over ingredients. At the last conference I attended, I had the pleasure to meet another wonderful person, who just so happens to work with Beanfields Snacks. Super funny, really sweet new friend, who can hook me up with tasty gluten free and vegan chips? Match made in buddy heaven! So when Beanfields asked, I jumped at the chance to make a recipe with their delicious chips for the big game.
You heard about that big game coming up, right? To be honest, I usually can take or leave football. Game day for me is ALL about the snacks. Gotta have fun snacks! When I received a sample pack of chips from Beanfields filled with their Sea Salt, Pico De Giao, Barbecue and other flavors, I kept coming on back to the Ranch. As a gluten free and dairy free girl, I don’t normally get a chance to have anything done with ranch flavors, so had to try them for myself. Let me tell you, they are so good and I knew they needed to be used in the recipe I made. Besides, game food and ranch flavors just seems to go together, right?
When I think game food, I think finger food, like these tasty onion rings. These little beauties are baked and not fried so they aren’t greasy and it really allows the seasoning to shine through. I love how using crushed Beanfields Bean & Rice Ranch Chips in the recipe adds a savory punch of flavor and a crisp coating without a lot of work so you can get back to hanging out with friends and family. Oh, yeah, and the game, too…
The best part is that these little babies are gluten free, dairy and egg free, vegan, nut free and can be made without any corn so they can be enjoyed by everyone at your get together. Even if your team doesn’t, I call that a WIN!
Baked Gluten Free Onion Rings with Beanfields Vegan Ranch Chips
Preheat oven to 400 degree F. Line 2 baking sheets with parchment and lightly oil with oil spray. Set aside.
Peel onions. Slice onions ⅓" thick and separate slices into rings.
Mix together gluten free flour and baking powder. Whisk in water and oil. Depending on flour blend you used, you may need to add up to ⅓ cup more water to create a batter the consistency of thick pancake batter. Pour batter into a shallow dish.
In another shallow dish, pour crush tortilla chips.
Using a fork or skewer, dip onion rings into batter, coating all sides. Tap off excess batter, as needed. Place onion ring into tortilla crumbs. Scoop crumbs over onion to coat all sides. Place coated onion ring onto prepared baking sheet. Continue with remaining onion.
Spritz onion rings with oil. Bake in preheated 400 oven until onion is tender and coating is cooked through and golden, 15 to 18 minutes.
Serve with your favorite dip. We especially like marinara sauce with this!
While I created this recipe in partnership with Beanfields Snacks, all opinions and comments are my own.
My husband found this photo on Facebook and I can’t find the source. Does anyone know who’s pic it is? I love it! It totally sums up what is happening in our yard right now. Half the chickens are just finishing up their molt while the other half are still molting up a storm. There are feathers everywhere! While they grow new fluffy feathers for the upcoming winter, chickens take a break from laying eggs. We’re getting about one egg a day right now. And, yes, I had to BUY eggs this week !
How is everyone else’s week shaping up? We’re getting into some chilly weather here and it looks like we may even get some snow this week. Yikes! Looks like our chickens early and super long molt season means they may know something about the upcoming winter that I might not be too thrilled about. I’d better get our mittens out… Anyhoo, it’s time to make some warm comfort food. And maybe bake something with cinnamon.
To bake this week: I definitely need to get some pumpkin muffins in the oven and maybe something with nice chunks of apples. Yum-yum! Our freezer is also remarkably bare of freezer meals, so I’ll be plumping that up before the holidays hit.
As a food blogger, I spend a lot of time in front of the computer. A lot. Chatting with other bloggers online, building relationships with people who are as excited about sharing delicious food as I am is my jam. It’s such an amazing community, but you often don’t get a chance to meet those […]
With it being Tex-Mex theme for this week’s Gluten Free Menu Swap, I just had to bring back this little blast from the past: Slow Cooker Salsa Pork Chops. I’ve added freezer instructions, freezer labels and a nifty recipe card for making more than one batch if chops go on sale. This is a […]
This past week was crazy-busy… After an AMAZING time at the Food and Wine Conference, my plane home was delayed due to some sort of mechanical issue with the air-conditioning. That meant I would miss my connecting fight home – the last flight home that night. The airline found new flights for the next afternoon, […]
Hello! It’s short and sweet (and a little late) for me this week. The girls are off to Girl Scout camp and I get to help in the kitchen and where ever else they need me. Heather of Celiac Family is hosting the Gluten Free Menu Swap. The theme is Head over to her […]
I am so happy when someone tries one of my recipes. I do ask, though, that you link back to the recipe instead of posting it on your site unless you have made major changes. I have big plans for some of my recipes. Please remember, recipes are for personal use only. I do NOT give permission for any recipe, article, etc. partially or in whole from angelaskitchen.com to be used for profit on another site, in published medium of any kind, or to be copied in part or whole. You MUST contact me for permission if you would like to use a recipe on a paid/membership website, in a restaurant, store, bakery, etc. for profit even with your adaption (this includes any "clubs", membership sites, etc. that repackage other bloggers work for a fee, even if the original had been adapted or put into another form). THANK YOU FOR UNDERSTANDING. :)