Dairy and Gluten Free Sweet and Spicy Chicken Wings

Yesterday was my husbands birthday and he requested hot wings as his birthday dinner.  We love this recipe for hot wings as it is a sweet heat that really adds a lot of depth to the flavors.  These Sweet and Spicy Chicken Wings are baked instead of fried and are not breaded which allows them to be naturally gluten free. 

Dairy and Gluten Free Sweet and Spicy Chicken Wings

2 to 4 pounds of chicken wing pieces

1/2 cup brown sugar

2 tbs sugar or honey

1/3 cup Franks Red Hot Sauce

3 tbs Louisiana Style Hot Sauce

1 tsp to 1 tbs Sriracha (depending on how spicy you like it)

1 tbs olive oil

1 tsp garlic salt

1/2 tsp garlic powder

1/2 tsp black pepper

1 stick dairy free "butter"

2 tbs cornstarch and enough water to make a slurry

Combine the brown sugar through black pepper in a bowl large enough to hold all of the chicken wings.

Toss the chicken wings with the sauce and allow to marinate for at least 1 hour.  I prefer to marinate the wings overnight.

When ready to cook the wings, preheat the oven to 450 F.

Line one or two shallow baking pans large enough to hold the wings in one layer with aluminum foil.

Remove the wings from the sauce and lay the wings in a single layer on the lined pans.

Reserve the sauce.

Bake the wings for 45 minutes to 1 hour or until they are cooked through.

Meanwhile, place the reserved sauce into a sauce pan and bring to a boil.

Boil for 5 minutes then add the "butter" and bring it back to the boil.

Add the cornstarch slurry and continue cooking until thick.

Preheat the broiler.

Place a thin coating of sauce on the tops of the wings.

Place the wings under the broiler for a few moments, keeping a close watch on them, to crisp them slightly.

Place the wings in a large bowl and coat with the remaining sauce.

Serve immediately.

Dairy and Gluten Free Creamy Cilantro Lime Sauce

Making creamy sauces while following a dairy and gluten free diet can seem daunting at first.  However, this dairy and gluten free creamy cilantro lime sauce could not be simpler to make.  It is delicious topping my White Beans with Chorizo or as a spread on sandwiches.  Use it anywhere you need to add a bit of richness and a bold cilantro lime flavor.

Dairy and Gluten Free Creamy Cilantro Lime Sauce

3 tbs fresh cilantro, finely chopped

zest of a small lime

juice of a small lime

1 clove garlic, grated

1/4 c mayonnaise or 2 tbs mayonnaise plus 2 tbs dairy free sour cream

salt and pepper

pinch of cayenne pepper

Stir everything together.

Chill in refrigerator at least an hour to allow the flavors to marry.

Dairy and Gluten Free White Beans with Chorizo

I needed a side dish to go with last nights chorizo extravaganza.  I decided to make White Beans with Chorizo to serve along side chorizo patties, home fries with onions and peppers cooked in chorizo love, fried eggs, and a creamy cilantro lime sauce.  Chorizo lends itself beautifully to dairy and gluten free cooking - You just need to verify that your sausage does not have any offending ingredients.  I bought this bulk fresh chorizo at Sunflower Farmers Market and it was good although not as flavorful as some other varieties.  It is important to remember that with chorizo as with all sausages you might need to adjust the seasonings in your recipe depending on the amount of seasoning in the sausage!

Dairy and Gluten Free White Beans with Chorizo

1 tbs olive oil

4 oz bulk chorizo

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 15 oz can white beans

salt & pepper

1 tsp to 1 tbs tapatio hot sauce

2 tbs fresh cilantro, chopped

In a medium saucepan heat the olive oil over medium to medium high heat.

Saute the chorizo and onion until the onion is softened and the chorizo is cooked through.

Add the garlic and saute for a minute longer.

Add the white beans with the juice.

Season with salt and pepper.

Add the tapatio hot sauce to your desired level of spiciness.

Reduce heat to simmer and cook about 15 minutes stirring occasionally.

Remove from the heat and stir in the fresh cilantro.

Serve topped with creamy cilantro lime sauce if desired.

Dairy and Gluten Free Onion Dill Socca

I have heard a lot of gluten free folks talking about Socca over the past few months.  I finally got up the courage to give it a try last night.  I made my own version of course a Onion Dill Socca.  I liked it; however, the gluten eating husband did not.  I especially liked the crispy bits!  I can see that there are almost unlimited flavor options with the socca and plan on trying it again soon.

Dairy and Gluten Free Onion Dill Socca

1 cup garbanzo and fava bean flour

3/4 tsp sea salt

3/4 tsp black pepper

1/4 to 1/2 tsp dried dill weed

1 cup warm water

4 tbs olive oil

1/2 medium onion, finely chopped

Place a 8" metal cake pan in the oven while the oven preheats to 450 F.

While the oven is preheating whisk together the flour, sea salt, pepper, and dill.

Whisk in the warm water.

Whisk in 2 tbs of olive oil.

Once the oven and pan are heated, remove the pan and add 2 tbs of olive oil.

Place the pan with olive oil back into the oven for 5 to 10 minutes.

Add the batter to the pan and bake for 10 to 15 minutes or until the top of the socca is set.

Make sure that there is a slight coating of oil on the top of the socca and if not then brush with a little more olive oil.

Turn on the broiler and cook the socca a few inches from the element for a few minutes.

You are looking for a speckled brown color.

Best served warm!

Dairy and Gluten Free Spicy Pork Chops

Thick cut boneless pork chops simmered in a spicy sauce served over brown rice is a rustic and satisfying meal.  Both my husband and I enjoyed these Dairy and Gluten Free Spicy Pork Chops on a chilly should be Spring yet still snowing here evening.

Dairy and Gluten Free Spicy Pork Chops

4 thick cut boneless pork chops

salt & pepper

1 tbs olive oil

1 medium onion, cut in half then thinly sliced

1/2 medium green bell pepper, cut in half then thinly sliced

1/2 medium red bell pepper, cut in half then thinly sliced

4 fat cloves of garlic, chopped

1/3 cup fresh cilantro, chopped

4 medium fresh tomatoes, chopped

1 tsp sugar

1 tsp to 1 tbs sriracha hot chili sauce (depending on how spicy you like it)

1 cup chicken broth

2 tbs cornstarch dissolved in 1/2 cup chicken broth

2 tbs dairy free buttery spread

hot cooked brown rice

Season the pork chops with salt and pepper.

In a large skillet with a tight fitting lid lightly brown the pork chops in the olive oil over medium high heat.

You do not want to fully cook the pork at this stage.

Remove the pork chops from the pan leaving behind the olive oil.

Add the sliced onions and peppers to the pan and saute over medium heat until tender.

Add the chopped garlic and saute for a minute longer.

Add the cilantro, tomatoes, sugar, sriracha, and chicken broth.

Return the browned pork chops to the pan.

Cover with lid and reduce heat to simmer.

Simmer for 30 minutes or until the pork chops are cooked through.

Remove lid and bring back to the boil.

Stir in the dissolved cornstarch mixture and continue to cook until thickened.

Take off the heat and stir in the buttery spread.

Serve over a bed of hot cooked brown rice.