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. Lay wings on sheet pan covered with foil, season with salt and pepper.


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3/4 tsp. garlic powder
1 1/2 tsp. seasoned salt and 1/2 teaspoon onion powder OR 2 Tbsp. 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 Corn Chex or Health Valley Corn Crunch Ems cereal
3 cups Rice Chex or Health Valley Rice Crunch Ems cereal
1 cup corn nuts
6 Tbsp.s CF Butter substitute
2 Tbsp.s 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.

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.


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Halve and pit the avocados. With a Tbsp., 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.


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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.

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1 cup GF wine vinegar
1 cup olive oil (*virgin, not extra virgin)
4 cloves fresh garlic, minced
3 Tbsp. minced fresh Italian parsley
1/4 tsp. red pepper flakes (optional)

If you are using fresh artichokes prepare as directed below, otherwise proceed to the next step.

Steam the artichokes and remove leaves. Place the leaves in a plastic bag and seal tightly. They can be eaten later chilled with a nice aioli.

Remove the choke and trim as desired. You can leave the chokes whole or cut them in half vertically through the stem.

Mix together wine vinegar, oil, garlic powder and parsley. Add artichokes. Stir, cover and refrigerate. Better on the second day. Will keep several weeks in the refrigerator; stir occasionally. Makes 24 whole chokes.

*Extra virgin olive oil may become too dominate in flavor so virgin olive oil is preferred.

*To can these, I undercook the chokes a bit as they will cook more in the canning process.


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Preheat the oven to 250 degrees F. Spray a sheet pan with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside. Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use.

Melt the margarine in a medium saucepan over medium heat. Add the brown sugar, corn syrup and vanilla and stir until combined. Heat the mixture until it reaches 250 degrees F, approximately 10 minutes.

Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. Cool completely. Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.


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Mix and leave at room temperature.

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.


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Teriyaki Sauce
1 cup "soy" sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 Tbsp. 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.

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