Smoked Chicken Wings and Ribs

Brine for wings
3 quarts of water
1/2 cup of brown sugar
1/4 cup of salt
1 tsp of pepper
1 tsp of onion powder
24 chicken wings

In a pot, bring water to a simmer, then cut heat off. Add rest of ingredient except wings and stir. Once completely cooled, add chicken wings and refrigerate for at least 4 hours.


Rub for Wings and Ribs
1/4 cup of chili powder
2 tbsp brown sugar
1 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
2 tsp of salt
1 tsp of coco powder
1/2 tsp paprika

Mix all ingredients.

Smoked Wings

Remove chicken from brine. Pat dry. Sprinkle dry rub on wings and rub well. Place on grill and smoke for about 3 hours until done.

Ribs

Sprinkle dry rub on ribs and rub well. Place on grill and smoke for 3-4 hours until tender.
Serve with Alabama White BBQ Sauce or your favorite BBQ sauce.

Alabama White BBQ Sauce

It is good for dipping chicken, turkey, or pork after it is cooked. I even used it as salad dressing. Give it a try!

1 cup of mayonnaise
2 tbsp of Apple Cider Vinegar
1/2 tsp of sugar
1/4 tsp GF Worcestershire sauce
1/4 tsp of black pepper
1/2 tsp of lemon juice
dash or two of hot sauce

Mix ingredients well. Refrigerate for at least an hour before using.

Charlotte, N.C. Gluten Free Allergen Wellness Event

 
 March 21, 2015

10:00 a.m. - 4:00 p.m.

Crowne Plaza

5700 West Park Plaza

Charlotte, NC 28217

Admission 

$10 Adults

$8 Military/Senior with ID at the door

Children under 13 are Free

Free Parking

Admission Includes

Free shopping bag to the first 1000

Free samples of Allergy Free Foods

Purchase your tickets online at http://www.expotickets.blogspot.com/

and get a one year Free subscription to Delight Gluten Free Magazine 

For more information: http://charlottegfexpo.blogspot.com/

Doughnut, GF and DF

Doughnuts Holes

1 cup coconut milk
1 egg2 cup GF flour mix2 tbsp sugar4 1/2 tsp baking powder1/2 tsp salt1/4 cup Earth Balance butter, melted

Mix coconut milk and egg together then add dry ingredients. Mix well. Add melted butter and mix until forms dough. 

Add oil in pot two inches deep and heat to 350. Using an ice cream scoop add a spoon full of dough one at a time. Cook until golden brown. Remove dough from fryer and place on paper towels to drain. While doughnuts are cooling a little, make the glaze. 

Glaze

1 1/2 cups of powder sugar
1 tsp vanilla 
3-4 tsp of coconut milk

In a bowl, add 3 tsp of coconut milk and vanilla to powder sugar. Mix until smooth. Add more milk if needed. 

Dip doughnuts into glaze and place on cooling rack to allow excess glaze to drip off.

Enjoy!

Hot Artichoke Dip

This is a recipe that my dear, sweet mom use to make. It is delightful with a smooth, rich flavor. When our family would get together, this was always an appetizer that would quickly disappear. 

1 (14 oz) can artichoke hearts, drained and chopped

1 cp maonnaise

1 chp grated Parmesan cheese

1/2 tsp garlic powder (optional)

 

Combine all ingredients, mixing well.  Spoon into lightly greased 3 cup casserole.  Bake at 350 degrees for 20 minutes or until bubbles.  Serve with assorted gf crackers  Yields about 2 1/2 cups.  This recipe doubles well for a larger number of servings.

 

Note - be sure to drain artichokes well on paper towels

GF Naan

2 cups gluten free flour mix
1 egg
1 tbsp coconut milk
1 tbsp sugar
1 tsp baking power
1 tsp apple cider vinegar
1/4 tsp salt
1 tsp olive oil
(extra olive oil for cooking naan)

Mix ingredients together until it forms a ball. Add a little more coconut milk if to dry. Divide dough into four parts and roll each part into ball. On a gf floured surface, roll out a ball of dough into a four to five inch round. In a frying pan on medium heat, add olive oil and place dough pan. Cook a few minutes on each side to lightly browned. Add your favorite toppings and enjoy!

Gluten Free Southern Fried Chicken

2 cups of gluten free flour mix
1 tsp of salt
2 tbsp of water
1 cut up chicken fryer

In a gallon Ziplock bag, mix flour, salt, and water. Rinse chicken in cold water. Add chicken to Ziplock bag one piece at a time and toss until chicken is well coated. Place in refrigerator for about 15-20 minutes. Place oil in pan about 1 inch deep and heat to 325. Add chicken and cook for about 10 minutes on each side until golden brown (inside temperature should be about 180).  Remove from oil and drain on rack over a cookie sheet.