Archive for the ‘appetizers’ Category
Every year for New Year’s Eve I make Buffalo wings, along with other yummy party food. We don’t really have a party so much as a quiet gathering of our little family, some treats, and a movie, then watching the ball drop. Buffalo wings are a must-have, though, and even my vegetarian daughter had “Buffalo tofu”. So, you can just sub tofu for the wings in this recipe, and it’s still delicious. This recipe also doubles quite well for a large group.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and top 8 allergen free recipe.
- 3/4 cup amaranth or brown rice flour
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder (not garlic salt)
- 1/2 tsp kosher or sea salt
- 2- 2 1/2 lbs chicken wing pieces
- 1/2 cup melted butter or dairy-free margarine
- 1/2 cup hot sauce (we use Frank’s Red Hot)
Preheat the oven to 400F. Lightly grease a glass 9×13 pan.
In a gallon-size zip-top bag, combine flour through salt. Shake vigorously to make sure it’s well combined. Melt the butter in the microwave, then combine with the hot sauce in a large-mouthed measuring cup or bowl to facilitate dipping.
Toss half the wings in the gallon zip-top bag, and shake until they are coated in the flour mixture. Shake off any extra flour, then dip each wing piece into the butter/hot sauce mixture, then lay onto the greased pan. Repeat until all wings are laid out into the pan.
Bake at 400F for 40 minutes. We prefer not to turn halfway, as the chicken wings end up being crispy and spicy and perfect if they aren’t turned.
Enjoy alone, with a blue cheese dressing, a ranch-style dressing, or just some cheese or milk/milk-substitute to cut the spiciness.
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Gazpacho is chilled tomato-based soup with lots of veggies and a bit of a spicy kick is just right. For my kids, I explained it was “salsa soup”, which interested them. The adults loved it, and all the kids enjoyed it, too.
On a hot summer day, a cool bowl of gazpacho is just what my taste buds are wanting. My corner of the world (New England) hasn’t had many hot summer days this year, but on the last one I developed a serious craving. Of course, when I was able to make the gazpacho, the days had become cooler again, but it still tasted wonderful!
I misplaced my gazpacho recipe in the move, so this is loosely based on Alton Brown’s Gazpacho recipe, which is more time intensive and while yummy, doesn’t include two of my gazpacho staples – cilantro or avocado.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 28 oz can peeled & seeded plum tomatoes
- 3 cups Tomato juice
- 1 large cucumber, peeled, seeded and chopped
- 1 chopped red, orange, or yellow bell pepper
- 1/2 chopped medium red onion
- 1 small jalapeno, seeded and minced
- 2-3 medium garlic clove, minced or pressed
- 1 bunch scallions, white & light green only
- 1/4 cup extra-virgin olive oil
- 2 limes, juiced (we love our OXO Citrus Squeezer)
- 1 TBS balsamic vinegar
- 2 tsp Tabasco or Frank’s Red Hot sauce
- 2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper (or several grinds)
- 1/4 cup fresh cilantro
Open the can of peeled and seeded tomatoes. Strain juice through a sieve into a large mixing bowl. Remove seeds from the tomatoes, then dice and add to the bowl.
Add 3 cups bottled tomato juice to the bowl. Add olive oil, lime juice, balsamic vinegar, cumin, hot sauce, salt, and pepper and stir to combine
Dice and add avocado, cucumber, bell pepper, red onion, jalapeno, garlic cloves, and scallions.
Use your immersion blender (no one should live without a good Stick Blender, also known as the “juzsh juzsh thing”) to puree half the mixture. Or transfer half to a blender and puree for 15 to 20 seconds on high speed. Stir again to combine the pureed and chunky parts of the soup.
Add chopped cilantro to the soup, then cover and chill for 2 hours or more.
Serve with extra chopped cilantro. Yum!
Make this for thanksgiving. In our house, it is not thanksgiving without it.
As a warning, though, I broke my crock pot with this soup (OK, it slid off the hood of my car), and my mom needed stitches from this soup. So be careful!
- 2 large butternut squash, peeled, seeded and chopped in 2 inch chunks*
- 2 large Granny Smith apples, peeled, seeded and coarsely chopped
- 2 Cups apple cider
- 2 Cups broth (chicken or vegetable)
- 2 Cups Chopped onion
- Olive oil
- 4 slices fresh ginger
- 1 garlic clove-sized piece of ginger, grated
- kosher salt & pepper to taste
Heat oil. Saute, then sweat the onions and ginger over medium heat for 20 minutes or until the onions are quite soft. (The fresh ginger is the secret here – ground ginger doesn’t have the same punch.)
While the onion is cooking, peel and chop the squash – [*an Oxo peeler works best for the peeling, and take care with the chopping, since folks have been known to hurt themselves with this very resistant squash. You might consider buying pre-peeled squash.]
Add squash, chopped apple and broth and bring to a boil. Reduce heat and simmer, covered, 25-30 minutes or until squash is tender. Allow to cool slightly.
Remove the solids from the broth with a slotted spoon and puree in a food processor or in a blender in batches, adding broth as needed. It’s easier if you can use an infusion blenders right in the pot – less mess potential! The soup should be a velvety orange puree.
Add cider to soup, stirring well. Correct seasoning by adding ground ginger, grated fresh ginger, and/or salt and pepper to taste. Serve in small soup bowls as a hearty first course, or with a salad as a light lunch or supper.
For the marinade:
- 3-5 lbs chicken pieces (wings, legs, thighs all work well)
- 3 cloves garlic, minced
- 1 garlic-sized piece of ginger, minced
- 1/4 cup pineapple juice
- 1/4 cup gf soy sauce
- 1/4 cup brown sugar
- 1 TBS apple cider vinegar or rice wine vinegar
Mix everything but the chicken in a microwave bowl, heat 1 minute and stir until brown sugar is dissolved. Combine with chicken in a resealable plastic bag or container. Shake. Let Marinate for 2-24 hours, depending on how much time you have.
The Baking Ingredients
- pre-marinated chicken
- 1/3 cup GF soy sauce
- 1/3 cup pineapple juice
- 2/3 cup brown sugar
- splash olive oil
- 3 cloves garlic, minced very finely or pressed
- garlic-sized piece of ginger, grated
- 1 TBS apple cider vinegar or rice wine vinegar
preheat oven to 375. Grease baking/roasting pan or line with something like Reynolds Release, Silpat, or other nonstick substance.
In a small saucepan, splash the olive oil. Add garlic & ginger and cook over medium heat for a minute. Add brown sugar, and whisk together. Add liquids, increase heat, and whisk as it boils. Continue boiling for a few minutes until the mixture thickens.
Drain chicken from marinade. Arrange chicken pieces into a single layer in baking sheet. Pour thickened sauce over chicken.
Optional – sprinkle with sesame seeds
Bake at 375 for 1 hour. You can turn them after 30 minutes.
Serve with basmati rice and steamed broccoli, or some other carb & veg mixture. Or serve as an appetizer or side dish along with other great finger foods.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, shellfish free, corn free, and South Beach phase 1 safe recipe.
- 2 large cans wild salmon
- 1/2 cup bean flour (approximately)
- 1 egg (optional)
- kosher salt
- Old Bay seasoning
- Tony Chacheres Cajun seasoning
In a medium bowl, combine drained fish, and season to taste. Use a potato masher to pulverize the fish, including any (edible, filled with calcium) small bones. Mix in egg (if using) and bean flour.
Heat a skillet over medium heat with canola oil in it (just enough to cover the bottom).
Create palm-sized patties, and cook until crispy on the bottom, then flip.
Serve over a bed of lettuce with a little salad dressing or mayo or lemon juice.
I think we’ve perfected this! The original recipe for Crab Cakes and Salmon Cakes were egg-free and more delicate. This Crabbie Pattie is sturdier, and has eggs. It would still be suitable for a low-carb diet, though.
- 4 6 oz cans crab (the cheap kind works fine) You could also use 2 cans salmon
- 2/3 cup bean or pea flour (or another type of flour or starch you have on hand)
- 1/2 tsp Old Bay Seasoning
- 1 pinch kosher salt
- 1 egg
- cooking oil
Drain the cans of crab in a strainer. Squish it to get as much liquid out as possible.
While the crab is draining, preheat oven to about 400 degrees (or whatever temperature another food is cooking at), and heat about 1/4 inch of oil in a largish nonstick skillet over medium heat.
Dump the drained crab into a medium bowl. Add the salt, seasoning, and egg. Stir. Add flour, and mix well.
Use a spoon to form Crabbie Patties. place in oil – 4-6 per batch. Fry for 2 minutes, then flip. Fry for 2 more minutes, then place on a cookie sheet in the preheated oven. Repeat until all the patties are cooked. Bake for about 10 more minutes.
OR Bake on a non-stick cookie sheet/Silpat for 30 minutes (with no pre-frying), flipping after 15 minutes. Be very careful when flipping, as the Crabbie Patties are still a bit fragile.
These are great served with a whole finger food meal, or as a lunch with a salad and french fries, or as an appetizer. Some may like them plain, some with tartar sauce, and some with cocktail sauce.
My kids love buffalo wings, but they can’t have them in most restaurants because they are coated in flour, and the sauce is made with butter. However, I’ve discovered that they are remarkably easy to make. The fun part is telling the kids that the Buffalo they see in paintings have no wings because people ate them!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and top 8 allergen free, recipe.
- 3+ lbs wing sections
- 2 TBS hot sauce (we like Frank’s Red Hot)
- 2 TBS cider vinegar
- 1/3 cup margarine (we use Fleishmann’s unsalted)
- 1/4-1/3 cup hot sauce (depending on how hot you like them)
- 1/3 cup gf flour or starch of choice
A few hours before you want to serve these, marinate the wing sections in a large zip-top bag with the 2 TBS each of hot sauce and vinegar. Ask a child to shake it well so they are all covered. Refrigerate.
When you are ready to bake them, preheat oven to 425 degrees. In a small bowl, whisk together the hot sauce and flour. Melt the margarine in the microwave, then whisk that into the hot sauce and flour mixture.
Lightly oil or line a 9×13 baking pan. Dip each wing section into the flour/hot sauce/margarine mixture, and place in the baking pan. Repeat over and over again, until all wing sections are finished.
Bake at 425 for 45 minutes. Serve as an appetizer, snack, side dish, or as one of several entrée choices in a finger food dinner.
Don’t forget to save the bones for stock!