Baked Chicken Wings (serves 6-8)

Ingredients:

• 24 chicken wings (about 4 pounds)
• ½ cup hot sauce
• 1 teaspoon garlic salt
• ¾ tsp onion salt
• ½ tsp pepper
• ¼ tsp cayenne pepper
• ¼ tsp jalapeño powder
• ½ tsp smoked paprika
• 4 tbsp olive oil
• Blue cheese dressing – store bought is fine (I prefer ranch)
• Fresh Parsley

Instructions:

• In a large pot, fill ¾ with water. Place chicken wings, seasoning, ¼ cup of hot sauce and boil for 30 – 35 minutes.
  
• When cooked thoroughly, drain and place wings in a baking pan. Mix olive oil with the remainder of the hot sauce and drizzle evenly over wings.
  
• Heat oven to 450 degrees F. Bake 15 minutes, turn over and bake for an additional 15 minutes.
  
• Place wings on serving platter. Place dressing in dipping dish, serve with celery and/or carrot sticks. Sprinkle fresh parsley for garnish.

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Chilean Sea Bass Ceviche
(Serves 6)


Ingredients:

• 1lb Chilean Sea Bass Fillet
• 6oz Diced Tomatoes
• 4oz Diced Red Onions
• 2-3oz Chopped Cilantro
• 2oz Finely Diced Green Peppers
• 1/2 cup Extra Virgin Olive Oil
• 1qt Lime Juice
• 1 Diced Hass avocado
• Salt & Pepper to Taste

Instructions:

• Cut Sea Bass into small pieces and combine with the lime juice (diluted with 1 cup of water) to marinate for 2 hrs.
• In a non-reactive metal bowl mix all the solid ingredients except the avocado. Add oil, salt and pepper to taste and set aside.
• Drain the fish leaving 15% of the juice.
• Fold the fish and remaining juice in with the rest of the ingredients with a rubber spatula gently and carefully not to brake the fish in pieces.
• Chill for another half hour, dice avocado and gently mix in with the other ingredients.

Serve with tortilla or plantain chips.

Summer Melon Salad w Feta Cheese (serves 4-6)

​Ingredients:

• 1/2 small seedless watermelon
• 1/2 medium cantaloupe
• Feta cheese
• 1/4 med size onion
• 4tbsp Extra Virgin Olive Oil
• 3tbs White wine vinegar
• Salt & Pepper

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Instructions:

• Clean and cut melons into 1/2” cubes
• Thinly slice onion
• In a large bowl combine, melons, onions, crumbled feta, EVOO and vinegar. Mix together and start tasting depending on the juiciness of your melons you will need to adjust to taste. Now you are ready to add salt and pepper, also taste.

NOTE: Remember that feta is naturally salty, so go easy on the salt!

Serve with your favorite grilled protein!

This crepe is one of my favorite decadent and Low-Fat recipes from taste of home, so I had to make it Gluten-Free for us allergy sufferers to enjoy!

Celery Root & Potato Gratin (serves 12)

Ingredients:

• 1/2 tablespoon butter
• 1 1/2 cup reduced fat (2%) milk 
• 2 cups half-and-half
• 2 teaspoons chopped garlic
• 2 tablespoons gluten-free flour
• Salt and pepper, to taste
• 2 pounds celery root, peeled and thinly sliced
• 1 3/4 pound Yukon gold potatoes, unpeeled and thinly sliced
• 1 1/2 cup gluten-free regular bread crumbs
• 1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
• 2 tablespoons chopped flat-leaf parsley

Instructions:

1. Preheat oven to 350°F. Butter a 13-x9-inch casserole dish and set aside.
2. Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes. 
3. Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes. 
4. Set aside to let rest for 15 minutes. Garnish with parsley and serve.

Glühwein {German Mulled Wine} is a warm winter German version of sangria; it should taste like Christmas spices - The basics are red wine, spices, sweetening and fruit, heated together to diffuse the flavors and served warm to bring relief to hands that cup it and bodies that drink it.
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Glühwein (serves 8)

Ingredients:

• 1 bottle of red wine. Use an inexpensive full bodied fruity wine. You definitely do not want to use an expensive bottle and try to avoid one with oak aging. I think a Cabernet, red Zinfandel or Syrah/Shiraz would be ideal.
• 2 - Cinnamon sticks ~ Cinnamon is very traditional. Break the sticks into pieces 1 - 2 inches each
• 16 Whole Cloves ~ again a traditional ingredient
• 1 Orange
• 2 Tablespoons runny honey
• 1 heaped teaspoon mixed ground Christmas cake spices - or equivalent amount of any of ground allspice, nutmeg, coriander mixed together
• Water - wineglass full
• 6-8 oz Brandy

Instructions:

1. Add water to a large pot and place over medium heat.
2. Add cinnamon honey and spices.
3. While honey is dissolving cut the orange into quarter lengthways, then cut them in half so you have eight pieces. Push two of the cloves into the skin of each piece and add to the pan.
4. Pour in all the wine.
5. Bring the heat up. It should not boil, so as the bubbles start rising turn the heat off.
6. As soon as it is cool enough to taste, test it for sweetness. If it is not sweet enough add sugar to taste and stir to dissolve.
7. Let the pot stand for an hour or longer so the flavors develop.
8. Warm gently before serving and spoon out into a heatproof glass or tea cup, leaving the oranges and cinnamon behind. Optionally garnish with a fresh orange slice, fresh star anise or fresh stick of cinnamon. Top off with splash of brandy.

Notes:
• The wine has not been heated enough to evaporate all the alcohol, so be aware it is still an alcoholic drink.
• To make larger quantities: multiply the recipe per amount of guests being served. This recipe serves 4 people 2 servings or 8 people 1 serving.

The idea of pushing the cloves into the orange is so they are not loose in the drink. If you do not do this stage you should consider straining the drink so that people don’t get the surprise of a whole clove in their throats.

Variations:
As mentioned, there are many variations to the basic recipe of warmed wine with spices. Some people like to add brandy to give the Glühwein more body, but of course that adds dramatically to the alcohol. Another way of adding body is to pour in a glass or two of Port.


CHEERS!!