I just can't believe another year has passed, the one year anniversary of my food allergy diagnosis is this week. It's amazing how much my life has changed in one year. Who would ever think food would make you sick? My diagnosis was a blessing for me, my allergies had affected me for so long, I just assumed everyone felt bad all the time like I did. I am hoping as time goes on, more and more doctors consider food allergies when their patients have the symptoms. The good news is the word is getting out there, look for more information from this site, it will be growing very soon (Jan 2009). With that said, let's party!
Appetizers are so fun, I will make some more fancy appetizers closer to New Years Eve, enjoy!
Guacamole
Serves 6
Need I say more? Guacamole is everyone's favorite, you can be loose with this recipe and add ingredients to taste using this recipe as a starting point, it is all good!
½ cup tomato, diced
½ cup onion, diced
1 tablespoon cilantro, chopped
2 clove garlic, minced
½ lime, juiced
½ teaspoon Kosher salt
small pinch ground black pepper
3 Hass avocados
Mix tomato, onion, cilantro, garlic, lime juice, Kosher salt and ground black pepper in a mixing bowl.
Mash avocados in serving bowl and add other ingredients, mix well.
Honey Lime Chicken Wings
Serves 9
Sweet and tangy, cooking these wings really stink up your house from the oil, perfect for watching the game!
18 whole chicken wings
¼ cup honey
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
¼ cup rice flour
¼ cup potato starch
2 quarts canola oil for frying
In a large bowl, mix together the honey, lime juice, lime peel, garlic, Kosher salt and ground black pepper.
Place the flour in a plastic bag and shake the chicken wings in the flour to coat, shake off excess flour.
In a deep stock pot, fry the chicken wings in a single-layer in hot canola oil until cooked through.
Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.
Bruschetta
Serves 6
I loved the Bruschetta they used to serve at the Willowbrook Ballroom in Willow Springs, when I worked there as a kid, although there is no cheese and the bread is wheat, gluten and dairy free, it is just as yummy, enjoy!
1 pound fresh tomatoes, diced
3 ounces onions, diced
¼ cup fresh basil, chopped
1 tablespoon garlic, minced
½ cup extra-virgin olive oil
Kosher salt to taste
ground pepper to taste
4 slices rice bread, toasted
½ teaspoon granulated garlic
Preheat broiler to 350°F.
Brush bread with extra virgin olive oil, sprinkle with granulated garlic and bake for 5 minutes on each side. Set aside.
In a large bowl, mix all remaining ingredients.
Quarter bread slices and spread tomato mixture over bread slices.
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