Swing Eats

Right now corn and tomatoes are in prime peak at the farmers markets, and priced well.  I love corn on the cob, but it does a number on my teeth.  I thought why not cut the corn kernels off the cobb and saute them with my favorite corn pasta.  Corn on corn.  Top it off with some summer tomatoes (anything kind(s) that appeal to you) and chives to freshen it up and make it aromatic.  This dish is super light and easy to make.  Some protein toppers to add in to compliment this dish well would be grilled chicken or shrimp, feta cheese, any fresh crumbly cheese.  And for pasta - any kind will work, but I'm partial to my favorite Italian gluten-free corn pasta, Le Veneziane . Corn Pasta with Fresh Summer Corn, Tomatoes, and Chives Ingredients: Olive oil, 2 tablespoons Corn kernels, cut from 3-4 ears of fresh corn Salt and pepper, to taste Tomatoes, about 1/2 pound, cut into medium dice (half or quartered if using cherry tomatoes) Corn Pasta Fettu...

I only eat fried foods a few times a year, at most.  If you are gluten-intolerant, you understand.  It's damn near impossible to find safe non-contaminated fries at a restaurant, let alone gluten-free fried foods.  My favorite fried chicken was Long John Silver's chicken planks.  Ah, heaven.  Perfectly delectable battered chicken with no bones or fuss.  Personally, I'll take it over KFC any day.  I rarely make fried food because it's not the healthiest, nor the cleanest to make, the multiple batches of frying while keeping target temperature, and keeping your cool over the hot oil.  Yes, those are chopsticks in the top picture.  I found it easiest to use them to dredge the chicken in the batter, as well to turn and remove from the cooking oil.  This tastes exactly like how I remember LJS's chicken, even if it has been twelvish years for me!  Make this for loved ones to share - they won't know nor let alone care that it is gluten-...

I love mayonnaise and anything mayonnaise based.  However, it doesn't serve me well when I'm watching my weight.  Obviously, I'm a sucker for traditional coleslaw.  This time,  I wanted to come up with a healthier version that was packed with flavor and texture.  Recently, I rediscovered my little recipe book, "Art of Thai Cooking," from a cooking class I took while in Thailand.  I immediately went to the green papaya salad.  Hey, that's like a coleslaw.  I'll just make substitute out ingredients for those that are more traditional to coleslaw and readily available at the average American grocery store.  This is a simple recipe, yet complex with the traditional four components of Thai cuisine: salty from the fish sauce; sweet from brown sugar; tart from lime juice; and slightly spicy with chili sauce.  Feel free to swap out ingredients, like using red cabbage for green cabbage; and green papaya or any fruit for mango. Thai Coleslaw...

What's more American than meat on a stick?  Hot dog on a stick.  I love corn dogs.  Really, who doesn't?  Corn dogs are a guilty pleasure for many of us, whether we admit it or not. These are baked with a Brazilian bread mix of tapioca flour, which is nice and chewy. The "dog" can be your choice of hot dog, veggie dog, chicken sausage, etc. Just make sure it is precooked. If it is large, you may want to cut it in half lengthwise. Corn Dogs (gluten-free) Ingredients: 1 package of chebe bread mix (your choice) ¾ cup of corn meal ¼ cup sugar ½ teaspoon salt ¼ teaspoon garlic or onion powder (optional) 2/3 cup milk ¼ cup oil (vegetable, canola, olive, etc.) 1 egg, large, beaten (½ cup grated cheese of your choice, optional) 6 precooked dogs (your choice) 3 sets of wooden chopsticks, separated and soaked in water (so they won't burn in oven) Directions: Preheat the oven to 375F degrees. In a large bowl, mix the chebe, corn meal, sugar, salt ...