Snacks
Buffalo wings
Raw chicken wings
GF wing sauce (Mr. Spice or Franks)
Salt and pepper
There are many ways to cook wings. Flour, deep fry and mix with sauce; BBQ or bake and then coat with sauce, etc. This is the quickie way.
Lay wings on sheet pan covered with foil, season with salt and pepper. Bake at 400 degrees for 20 minutes. Turn over and bake another 10 minutes. Remove form pan, coat in sauce and return to pan for another 10 minutes.
Deviled eggs
6 eggs
2 tablespoon Vinegar
2 tablespoon Mayonnaise
Paprika and chopped chives to decorate
1 teaspoon Dijon Mustard
Salt and pepper
Place eggs in cold water with vinegar and bring to a boil, cook for 5 minutes. Remove from heat and cool. Peel carefully and slice horizontally. Remove yolks to bowl. Mix yolks with mayo, mustard, salt and pepper until smooth. Either spoon or pipe with pastry bag back into egg white shells. Sprinkle with paprika and chives. Keep refrigerated.
GFCF “Chex-type” Snack Mix
3/4 teaspoons garlic powder
1 1/2 teaspoons seasoned salt and 1/2 teaspoon onion powder OR 2 tablespoon Creole spice
1 cup almonds
1 cup peanuts (you can substitute any nuts you like here)
2 cups GF bagel chips (you can make these by taking 2-3 GF bagels (Kinnikinnick), slicing them thin and baking them at a low temp for a long time to make the crunchy.
1 cup GF pretzels (like Ener-G Wylde or Glutino)
3 cups Health Valley Corn Crunch Ems cereal
3 cups Health Valley Rice Crunch Ems cereal
1 cup corn nuts
6 tablespoons CF margarine
2 tablespoons LEA & PERRINS® Worcestershire sauce
Heat oven to 250. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. 12 cups snack.
Guacamole
5 ripe Hass avocados
1 lime, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 Serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Hummus
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Refried bean dip
Mexican bean recipe (see Main Courses Recipe page under Vegetarian)
Oil
Jalapeno or bell pepper (depending on how hot you like it), seeded and chopped
1/2 med onion, chopped
1 clove garlic, chopped
Using Mexican beans recipe, take 1/2 beans and smash or put in food processor and return to bowl. In frying pan, heat oil and sauté peppers, garlic and onions until soft, add beans and heat through. Add tomatoes at the end if you like.
Pico de Gallo
10 roma tomatoes, chopped
1/2 onions finely chopped
2 cloves minced garlic
1/2 bunch fresh cilantro, chopped
Salt and pepper to taste
Mix and leave at room temperature.
Teriyaki Wings
2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife
Preheat the oven to 400 degrees F. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.
White Bean Hummus Dip
This dip can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature before serving.
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 garlic clove, peeled
Combine all of the ingredients in a food processor, and process until the mixture is smooth.
