Monthly Archives: October 2010

Twitter Weekly Updates for 2010-10-03

  • Well DUH Tim Horton’s IS NOT gluten free! LOL. But what about their coffee flavorings? Hot Chocolates? etc! http://fb.me/EZ00flx2 #

I’m Six with Dad’s Fingers!!!

Darling Hubby and Father!

Part Two of Four – “I’m Six” Recipe

Dad’s Chicken Fingers

4 chicken breasts cut into 1 to 1 1/2 inch strips
3 cups of masa flour
1 cup of white rice flour
2 cups of wheat/gluten free rice crispies
2 1/2 tbls  rosemary
1 1/2 tbls ground black pepper
1 tbls  salt
1 1/2 tbls celery salt
1 1/2 tbls thyme
1 1/2 tbls oregano
1 1/2 tbls sage
1 1/2 tbls garlic powder
2 tbls onion powder
2 teaspoons cayenne powder
2 cups milk ( or Dairy Free Almond Milk )
2 eggs

Preheat deep fryer on high or 350 F.

Whip together eggs and milk in a medium or large bowl, set aside.   Crush rice crispies till powdery (not necessarily fine powder, chunk and bits are ok) place in a large bowl, mix in the rest of the dry ingredients with the rice crispies and blend well.

Dip chicken pieces into milk/egg mixture and roll into flour mixture. Drop immediately into deep fryer and cook for 4 to 6 mins. Remove, place on paper towel and pat dryer for excess oil, serve hot.

p.s.: as an alternative to “hot wings”, toss cooked chicken in hot sauce or buffalo sauce before serving. Serve with ranch or blue cheese dressing, and celery sticks for garnish.

I hope you can recreate this wonderful dish, everyone seems to like it….

signed,

Darling Hubby

“I’m Six” – Laying it Out!

Birthday by Jeff b

for a noteworthy crowd to feed! This Gluten Free meal was all about the kids and the fun of food. No Forks here! Dip it, swirl it, and then SPOON it up for dessert! more

Thankful for Pumpkin. PIE that is!

The standard icons for fall are brilliant colored leaves and ripe pumpkins!  One you COULD eat… the other you LOVE eating!  Wheat Free, Dairy Free, Sugar Free!

Pecan Crusted Pumpkin Pie

Ingredients:
1 15 oz can pumpkin
2 eggs
2/3 cup unsweetened soy or almond milk
1/3 cup soy cream
1 C sugar equivalent from artificial sweetener ( ie: Splenda)
2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground ginger
Pinch cloves
1/4 teaspoon salt

Crust:
1 cup pecan pieces (frozen)
2 T melted dairy free margarine ( ie: Celeb)
2 T sugar equivalent from artificial sweetener

Directions:

Crust:
1) Place frozen pecans into a food processor or blender. Use the Pulse feature until the largest pieces are as big as lentils or split peas.  Do not over chop.
2) Add the margarine and the sweetener. Blend until it’s mixed evenly
3) Pour it into a pie pan and mold the crust to the pie pan evenly covering the sides and bottom evenly.

Filling:

1) Preheat oven to 425 F.
2) Blend together all ingredients.
3) Pour into the crust.
4) Place pie in the oven and turn the heat down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn’t soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it’s probably done.

Cool and serve with whipped topping. (Nutri whip has A dairy free topping.  Check your ingredients!)

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