snack recipe

Nancy's Honey Chicken Wings

Honey Chicken Wings

This is a very special family recipe. Growing up in the small town of Redland, Oregon there were only a few small businesses in town and we knew some of the folks that ran those places. There was a small restaurant and next to it was a beauty salon and a horse veterinarian. Our friend Nancy owned and ran the salon. She was such a lovely, lively and fun person. She was very social, loved to talk to people and even more than fixing hair, she loved to cook, bake and entertain. She was always having lots of parties and get-togethers. 

I remember one year she had a cowboy theme party. She really went all out on the decor for the party and had all kinds of amazing dishes! I get hungry just thinking about all of the yummy food. These chicken wings were one of her specialties and she made them for parties like that one. She passed away several years ago, but her recipes live on and I love to serve these to family, friends and Josephine meal customers in her honor. 

Honey Chicken Wings: 

2 egg yolks

4 tablespoons lemon juice

4 tablespoons gluten free soy sauce or tamari

3 teaspoons salt

3/4 teaspoon paprika

3/4 cup honey

4 tablespoons butter or vegan margarine

1/2 teaspoon freshly ground pepper

30 chicken wings, tips off

1. Heat all of the ingredients (except wings) in a pan on low heat. Reserve 1/2 cup of the sauce mixture in a container and place it in the refrigerator. 

2. Dip wings in the sauce, then place them on a rimmed baking sheet. Cover and refrigerate wings overnight. 

3. When you are ready to cook the wings, heat the oven to 350F and bake uncovered for 1 hour, turn once. You can also use the extra sauce to baste the wings every 15-20 minutes of baking time. 

Serve hot and enjoy! :)

Onigiri Rice Triangles with Guacamole

Onigiri Rice Triangles with Guacamole

Onigiri Rice Triangles with Guacamole

Makes 6-8 rice triangles. These may be served as a snack, appetizer, side dish or a great light lunch or dinner along with a salad. 

Rice Triangles: 

Freshly cooked sushi rice


Adobo seasoning

nori (seaweed strips) 

1. Have a bowl of salted water nearby. Set up a cutting board with nori strips (1-2 inch strips) a seasoning bowl nearby and also your guacamole filling. 

2. Dip your hands into the salted water so that they don't stick to the sushi rice. 

3. Measure out 1/2 cup sushi rice, sprinkle with a bit of salt to season and form a ball out of it. Make an indent in the center of the ball. Add in a tablespoon of the guacamole into the indentation and then cover it with rice. You may need to add extra rice to cover it. 

4. Place the ball down on the cutting board and shape it into a triangle. Wrap the nori strip around your rice triangle. 

5. Finally, sprinkle the outside with a garlic adobo seasoning or your seasoning of choice. Place your rice triangles on a plate covered in plastic wrap. Wrap up the plate and refrigerate until serving time. 

Guacamole Filling: 

1 small avocado, mashed

Juice of 1/2 of a fresh lime

salt to taste

Mix together these three ingredients in a bowl with a fork. Use one tablespoon of this filling for each rice triangle. 

Spiced Apple Cider Pumpkin Bread

spiced apple cider pumpkin bread

One of a household's fall "must-haves" in my opinion is pumpkin bread! It is such a great breakfast, snack, dessert. I just love the spices in this bread. It is so moist and flavorful, perfect along with a cup of tea or coffee while you are cozy with a blanket reading a book. Hooray! 

This is a recipe I adapted to gluten free/dairy free from Southern Living magazine. I different flours and lot more spices to this bread. I am believer in using several separate spices to build up flavor instead of pre-made spice mixes like pumpkin pie spice. That way you get a lot more flavor into your baked goods. 

Actually, as I worked on this bread yesterday I realized I had left out the coconut oil, however, when my son and husband ate it- they loved it! So, I decided to leave the oil out. The bread has such a fantastic pumpkin-spice flavor and I think this is a "perfect mistake!" 

I hope that you enjoy this fall "must have" in your house today! 

Spiced Apple Cider Pumpkin Bread

Adapted from Southern Living

Makes two 9x5 loaves

1 cup organic sugar

1/2 cup coconut sugar

1/4 cup honey

2/3 cup apple cider

4 eggs

15 oz can pumpkin puree

2 cups gluten free flour mix

1 1/2 cups almond meal

2 teaspoons salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1. Preheat the oven to 350F. 

2. Grease two 9x5 pans with coconut oil and add in 1-2 teaspoons of gluten free flour and shake out excess to coat the pan in flour. 

3. Beat the sugar, coconut sugar, honey and apple cider in the bowl of a stand mixer at medium speed until combined. Add in eggs, one at a time, beat after each addition. Add in the pumpkin and mix. 

4. Whisk together the gluten free flour, almond meal, salt, baking soda and spices in a separate bowl. 

5. Add the dry mixture to the pumpkin mixture in the mixer bowl and beat at low speed just until combined. 

6. Divide the batter between the 2 pans and smooth the tops of the batter with a rubber spatula. 

7. Bake at 350F for 45-50 minutes or so or until a wooden toothpick comes out clean. You can put foil on top of the pans towards the end of baking so that your bread doesn't over-brown on top. 

8. Cool the pumpkin bread in pans for 10 minutes. Then, un-mold the loaves onto a wire rack and let the bread cool for 30 minutes before slicing. 


Coconut Ginger Plantains

coconut ginger plantains

If you have never tried plantains, you are in for a real treat! This is a less-sweet banana that is low in sugars and is always allowed to ripen and then cooked before eaten. It is so delicious as a savory side dish as well as a sweeter side dish shown here in this post. 

You can find plantains at most supermarkets and especially at Mexican and Latin American grocery stores. You need to allow them to ripen before cooking. I have a funny story about that! I long time ago, when I was in high school I made a special dinner. I was teaching myself to cook all kinds of dishes. I wanted to make fried plantains as a side dish. However, I had bought green plantains and they had not had any ripening time before I cooked them. I tried to cook them and discovered they don't taste very good when cooked green. 

This time around, I was able to actually buy the plantain fairly ripe already. I also let it ripen an extra 2-3 days before cooking it in coconut oil. The coconut oil does a beautiful job of browning the plantains and they taste amazing! 

I love the addition of coconut and ginger to these plantains. They are easy enough to make for a quick snack or side dish and they are special and festive enough to serve at a party. I hope that you will enjoy some soon!  


Plantains with Ginger and Coconut: 

Makes about 1 1/2 cups plantains for a small side dish or snack. 

1 ripe plantain (the outside will be brown/black and the fruit will be soft), cut into slices.

1 1/2 tablespoons coconut oil

1 1/2 tablespoons crystallized ginger, finely chopped or 1 teaspoon fresh or ground ginger

1/4 cup large flake unsweetened coconut

1/4 teaspoon kosher salt

1 tablespoon maple syrup

1. Place some paper towels on a plate, set beside stove on counter. 

2. Heat the coconut oil in a large skillet over medium heat. 

3. Fry the plantain slices in coconut oil. Brown on each side. When done, place on the plate lined with paper towels to drain. You will need to fry the plantains in 2 batches. Set the plantains aside to cool a bit. 

4. Place the fried plantains in a bowl. Add the ginger, coconut, kosher salt and maple syrup to the bowl. Toss to coat. 

5. Serve on a serving plate. Enjoy! 

These plantains make a great snack and are also great as an appetizer served in small cups or as a great breakfast/brunch side dish! 

Check out my new Brunch Cookbook: Recipes for a Cheery Life: Gluten Free Brunch- now available on Blurb: