Honey-Orange Glazed Chicken

1/4 c oil
3/4 c finely chopped onion
1 tsp minced garlic
1 can frozen concentrated orange juice ( I used o.j. from a carton)
1/3 c Lea & Perrins Worcestershire Sauce
1/4 c honey
1/2 c white vinegar
2 tsp salt, divided
2 1/2 lbs chicken- cut up

1. Heat oil in medium saucepan. Add onion, garlic- saute for 5 minutes. Stir in orange juice, vinegar, honey, worchestershire sauce, and 1 tsp of salt. Simmer uncovered for 5 minutes, stirring occasionally.

2. Sprinkle chicken parts with 1 tsp salt. Arrange chicken on rack of broiler pan. Baste with glaze. Broil for about 25 minutes, turning several times. Continue to baste with the glaze- grill for 25-30 minutes until brown and tender.

Side note- Since it is January, I wasn't about to freeze outside just to grill the chicken. I finished it up in the fry pan and poured the glaze in the pan as well. When all was done it was delicious. However, next time I think I'm gonna use a little less worcestershire sauce and maybe a little more honey, but is just my preference. I served it over white rice. Having a wheat allergy, I didn't I would be able to eat Chinese food again, but with this recipe I can enjoy it.

Lea & Perrins Worcestershire Sauce is Gluten Free.

Easy Gluten Free Banana Bread

Ingredients
1 stick softened butter
2 c rice flour
2 eggs
2 tbsp baking powder- G.F.
1 tsp vanilla- G.F.
1 c sugar
3 lg bananas
1 c chocolate chips

Directions
Cream butter and sugar together. Beat in eggs, vanilla, and bananas. In another bowl- mix flour and b. powder together. Add dry ingredients to banana mixture. Add in choc. chips. Spoon into 5x9 loaf pan. Bake @ 325 for 1 hr and 20 min. or until golden brown and toothpick comes out clean.


I found this recipe on the Celiac Sprue website but adjusted slightly. It called for finely chopped pecans, but I added the choc. chips instead. It turned out wonderful. The sides and bottom of got burnt mostly due to my oven, but the rest of it was amazing. I couldn't tell the difference from the ones I used to make with wheat flour.

Missing the days when I didn't have a wheat allergy

Today I made biscuits for dinner. Of course, I made Gluten Free biscuits for myself and then I made wheat infested ones for my husband. I miss the days when I was able to eat wheat and not get sick from it. Although, a lot of GF foods taste good it is just NOT the same! My biscuits came out thin and dense while my husband's came out light and airy and big. My favorite foods are pasta and bread. While I have found pasta that I like even better than the wheat pasta, I have yet to find a recipe for bread that even comes close to wheat bread. Don't get me wrong the GF homemade bread is a lot better than GF breads that are store bought. I don't crave Gluten Free bread like I like I did with wheat bread.
The holidays are fast approaching and I am feeling nostalgic for the baked goods and breads that are associated with Thanksgiving and Christmas. I know I can still have some of those favorites holiday goodies, but the taste and texture will be different. Like I said I am feeling a bit nostalgic and missing the days when I could eat a sandwich and the bread was light and airy.

Gluten Free Pumpkin Chocolate Chip Cookies

Last night I made the Pumpkin Chocolate Chip Cookies and they were moist and rich. In a word Yummy! Now, I was surprised that they really didn't spread out like I thought they would and they took a little longer in the oven because of that reason. Unfortunately I married a man who does not like pumpkin so I guess all those yummy cookies are for me. Too bad because I love pumpkin especially this time of year.

Gluten Free Banana Bread

1/3 c Canola oil

2/3 c packed brown sugar

2 large eggs

1 tsp vanilla extract

1 3/4 c Bob's Red Mill All Purpose Baking Flour

2 tsp baking powder

1 1/4 tsp cinnamon

1 tsp Xanthan gum

1/2 tsp salt

1 1/2 c mashed ripened bananas

1/2 c finely chopped pecans or walnuts

1/2 c raisins

Preheat oven to 350 degrees. Grease 9x5in nonstick loaf pan

1. Cream together oil, sugar, eggs, and vanilla in a large bowl with electric mixer.

2. Add flour, Xanthan Gum, salt, baking powder, and cinnamon to egg mixture, alternating with bananas.

3. Beat until smooth. Stir in nuts and raisins.

4. Batter will be soft. Pour in pan.

5. Bake for 1 hour.

Gluten Free Pumpkin Chocolate Chip Cookies

3/4 c canned pumpkin ( not pumpkin pie mix)
1/4 c butter softened (not melted)
1 tsp gf vanilla
1 egg
1 box Betty Crocker Gluten Free Chocolate Chip Cookie mix
1/2 c raisins - if desired
1/4 tsp ground cinnamon
powdered sugar if desired

1. Heat oven to 350. Grease cookie sheets with shortening.
2. In large bowl, stir in pumpkin, butter, vanilla, and egg until blended. Stir in cookie mix, raisins, and cinnamon until soft dough forms. Drop by rounded tablespoonfuls 2 inches apart on cookie sheet.
3. Bake 10 - 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.

Betty Crocker Gluten Free mixes

I have tried all of Betty Crocker's Gluten Free mixes and so far my favorite is the chocolate cake. All the mixes tasted good but the cookie and brownie mixes were dry and crumbly. Although, that is to be expected with gluten free baking. I added a little extra butter to the cake mix and it made it more moist. I found a recipe on the Betty Crocker web site for Pumpkin Chocolate Chip Cookies that I am going to try. It calls for the Gluten Free Chocolate Chip Cookie mix. I am excited to see how they turn out and I will let all of you know as well. I will even post the recipe for you to try.