Tuesday, December 25, 2012

Bacon Wrapped Water Chestnuts: The Perfect Christmas Appetizer!

"Merry Christmas, movie house! Merry Christmas, Emporium! Merry Christmas, you wonderful old Building and Loan!" - Its a Wonderful Life

Let's face it--bacon is the #1 ingredient this year. People, including me, can't get enough of it. So here is my Christmas present to all of you--the perfect appetizer featuring the perfect food--bacon! My mom made these for Christmas every year, and it was always my favorite dish.


1 can whole water chesnuts 
3 tablespoons gluten-free soy sauce
1 1/2 tablespoons sugar
1 1/2 tablespoons honey
2 tablespoons chicken broth
1 tablespoon white cooking wine
1/2 teaspoon garlic salt
12 strips thin cut bacon


1. Preheat the oven to 400F. Lay the water chestnuts in a shallow oven safe pan. 

2. In a mixing bowl add soy sauce, sugar, honey, chicken broth, wine, and garlic salt. Stir until thoroughly mixed. Pour the mixture over the water chesnuts and let them marinate for 1-2 hours.

3. Cut the bacon slices in half. Roll each water chesnut individually in a piece of bacon. Secure with a toothpick. Ladle the marinade over the top of the bacon.

4. Cook for 20 minutes. Turn oven to broil and cook an additional 5 minutes. Serve while still warm.

6-10 appetizers servings. 

Monday, December 24, 2012

Merry Cat-Mas and Happy Holidays!

(please don't call animal control on me hahaha)

Monday, December 10, 2012

Gluten-Free Stuffing (Thanksgiving or any time!)

"The only time to eat diet food is while you're waiting for the steak to cook." - Julia Child

This stuffing can be used to bake separately or within the turkey.  If you want a more southern taste, substitute half the white bread with corn bread. Happy Thanksgiving (or whatever day you decide is magically enough for stuffing!).

1 loaf white gluten-free bread (I used Udis per usual!)
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup yellow onion
1 cup gluten-free chicken broth
1 1/2 teaspoons sage
5 tablespoons butter
4 tablespoons parsley
2 teaspoons salt
1 teaspoon pepper  


Step 1: Preheat oven to 350F. Double toast each piece of bread so that they are completely dry but not burned. Rip each piece of bread into small pieces and sprinkle in 10x10 pan.

Step 2: On med-high heat cook diced carrots, onion, and celery in 2 tablespoons of butter for 20 minutes, or until soft. Drizzle cooked vegetables onto the bread. 

Step 3: In a small bowl mix chicken broth, salt, pepper, parsley, and sage.  Melt leftover 3 tablespoons of butter and mix into chicken broth. Pour mixture over bread and veggies. Gently toss all ingredients together so every piece is lightly covered with broth, but not soggy.

Step 4: Bake at 350 for 25 minutes. Best served with gravy!

Serves 6-8 sides.