Prep Time: 10 minutes
Cook Time: 1 hour
Makes 10 appetizer servings.

Ingredients:

• 3 lbs. frozen chicken wing pieces*
• 1/4 cup Thai Kitchen Roasted Red Chili Paste
• 2 Tbsp. hot water
• 1 cup Thai Kitchen Sweet Red Chili Sauce
• 2 Tbsp. lime juice
• 2 tsp. garlic powder
• 2 tsp. ground ginger
• 1 Tbsp. sesame seed, toasted

Directions:

1. Arrange chicken wings in single layer on foil-lined large shallow baking pan sprayed with no stick cooking spray. Bake in preheated 425ºF oven 1 hour or until chicken wings are golden brown and cooked through. Drain on paper towels.
2. Meanwhile, mix chili paste and water with wire whisk until smooth. Add chili sauce, lime juice, garlic powder and ginger; mix well.
3. Toss hot chicken wings with sauce mixture. Sprinkle with sesame seeds.

*For fresh chicken wing pieces, bake in preheated 425ºF oven 35 to 40 minutes or until chicken wings are golden brown and cooked through.

Alternate Directions:

Deep fry fresh or thawed frozen chicken wings until cooked through. Toss hot chicken wings with sauce mixture. Sprinkle with sesame seeds.

Prep time: 10 mins
Cook time: 20 mins
Serves: 2-3

Ingredients:

• 1 cup quinoa
• 1 cup gluten-free vegetable (or chicken) stock
• 1 cup water
• 1 red pepper, diced
• 2 scallions, finely sliced
• 1 tsp. cilantro, minced
• Salt and pepper to taste

Lime vinaigrette

• ½ lime, juiced
• 3 oz. extra virgin olive oil
• ¼ tsp. ginger, minced
• ¼ tsp. cilantro, minced
• Salt and pepper to taste

Directions:

1. Place water and stock in saucepan and bring to a boil.
2. Add the quinoa, return to boil, reduce heat to simmering, cover and let cook for about 15 minutes (or until liquid is absorbed).
3. While quinoa is cooking, put all vinaigrette ingredients in a container with a lid and shake vigorously to emulsify, taste and adjust seasoning, as needed.
4. Remove quinoa from the heat and spread out gently (you don’t want to mash the grains) on a parchment-lined baking tray to allow to cool for about 5 minutes.
5. Add the red pepper, scallions and cilantro and toss with 1-2 Tbsp. of the vinaigrette at a time, tasting as you add to be sure it is not over-dressed. You will not use all of the vinaigrette.
6. Adjust seasoning with salt and pepper. Serve at room temperature. Enjoy!

Ingredients:

• 1 bag organic gluten-free tortilla chips
• 1 bag GO Veggie! Vegan Mexican cheese shreds
• 1 cup gluten-free salsa
• 1 tsp. chili powder
• 1 Tbsp. Barlean’s flax seeds
• 1 cup black beans
• 1 1/4 cups hummus
• 3/4 cup dairy-free Greek plain yogurt
• 1/4 cup finely chopped cilantro
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper

Directions:

1. Arrange tortilla chips in a large baking dish.
2. Top with GO Veggie! Vegan Mexican cheese shreds, salsa, chili powder, flax seeds, black beans and hummus.
3. Bake for 20 minutes or until cheese is melted. Remove from the fridge; top with yogurt, cilantro, sea salt and pepper. Enjoy!

Serves 6 – 8 as an appetizer or snack.

Ingredients:

Crispy Artichoke Hearts

• Gluten-free, non-stick cooking spray
• 2 (14 oz.) cans of quartered artichoke hearts
• 2 large eggs
• 1 cup gluten-free panko style bread crumbs
• ½ cup grated parmesan cheese (or nutritional yeast for dairy free)
• 1 tsp. Italian seasoning
• 1 ½ tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2 cloves garlic, peeled and grated or finely minced

Quick Caper Aioli

• 1/3 cup mayonnaise
• ½ lemon – juice and finely grated zest
• 1 garlic clove, grated or finely minced
• 1 Tbsp. capers, drained

Directions:

Crispy Artichoke Hearts

1. Preheat oven to 375 degrees. Spray two baking sheets generously with cooking spray.
2. Drain the artichoke hearts and dry with paper towels. Beat the eggs in a medium mixing bowl. Combine the bread crumbs, parmesan cheese, Italian seasoning, salt, pepper and garlic in a mixing bowl.
3. Dip the artichoke hearts (one by one) into the egg and then drop into the bread crumb mixture. Coat the hearts well with the breadcrumb mixture then lay on the prepared baking sheets. Spray the artichoke hearts with some cooking spray and bake for 25 – 30 minutes, flipping the hearts over once halfway through baking. Serve hot.

Quick Caper Aioli

1. Stir all the ingredients together, place in a small serving bowl and refrigerate until serving time.

Prep Time: 15 minutes
Refrigerate: 1 hour
Cook Time: 6 minutes
Makes 8 appetizer servings.

Ingredients:

• 1/2 cup Thai Kitchen Coconut Milk
• 2 Tbsp.Thai Kitchen Premium Fish Sauce
• 2 Tbsp. Thai Kitchen Red Curry Paste
• 2 tsp. minced fresh lemon grass
• 1 lb. boneless skinless chicken breasts, cut into 3/4-inch strips
• Bamboo skewers
• 1/2 cup Thai Kitchen Peanut Satay Sauce

Directions:

1. Mix coconut milk, fish sauce, curry paste and lemon grass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
2. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
3. Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.

Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.

Ingredients

• 1 jar of grape leaves
• 3/4 cup rice, uncooked
• 2 cups water
• 1/3 cup white raisins
• 1 tsp. salt
• 1 Tbsp. olive oil
• 1/2 onion chopped
• 1 lemon

Directions:

1. Start by adding oil to a pot and browning the onion lightly. Add rice and water and bring it up to a boil.
2. Once boiling, add raisins, parsley and salt. Lower to a simmer and cook until liquid is almost gone, but make sure to stir every few minutes. Once done, place rice in a container and chill in fridge for about an hour to cool.
3. Take about five grape leaves out at a time and rinse well to remove brine. Lay one leaf flat on counter and place about a tablespoon of rice in the shape of your thumb on one edge. Then roll the leaf like you would any wrapper with folding in the sides and rolling the filling to the other side. Place each one on a well sprayed cookie sheet.
4. Once all the rice is rolled, spray the tops with oil or non-stick spray and squeeze with lemon juice. Broil on low for a few minutes on each side. Make sure you watch them the whole time. They burn easily.
5. Serve plain or with a warm, simple gluten-free yogurt sauce.

For more gluten-free holiday recipes, download NFCA’s 2012 Gluten-Free Holiday Cookbook.

Ingredients:

• 1/2 cup Thai Kitchen Thai Chili & Ginger Sauce
• 2 Tbsp. oil
• 2 Tbsp. finely chopped fresh cilantro
• 1 lb. large shrimp, peeled and deveined

Directions:

1. Mix Thai Chili & Ginger Sauce, oil and cilantro in small bowl until well blended. Reserve 1/4 cup for brushing. Place shrimp in large re-sealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
2. Refrigerate for 30 minutes. Remove shrimp from marinade. Discard remaining marinade. Thread 4 shrimp onto each skewer.
3. Grill over medium heat 2 to 3 minutes per side or just until shrimp turn pink, brushing with reserved marinade.

Ingredients:

• Rudi’s Gluten-Free Fiesta Tortillas
• Olive oil
• Sea salt

Directions:

1. Preheat oven to 400 degrees

2. Cut each tortilla into 8 slices and place on a cookie sheet. Paint just a little bit of olive oil onto each of the “chips” and sprinkle with a little bit of sea salt.

3. Place in the oven for 5 minutes or until crisp. Remove them from the oven, let them cool and serve with salsa and guacamole.

Start to Finish: 30 minutes

Serves: 4

Ingredients:

Fruit Salsa

• 1 cup blueberries
• 1 cup strawberries, stems removed and diced
• 1 cup plums, pits removed and diced
• 1 cup nectarines, pits removed and diced
• 1 cup cherries, pits removed, sliced in half
• 2 tbsp honey (or agave nectar to make vegan)
• 1 tbsp fresh lime juice
• 1 tbsp finely chopped jalapeno, optional
• 1 tbsp minced cilantro, optional

Directions:

1. In a medium size bowl, combine blueberries, strawberries, plums, nectarines, cherries, honey, lime, jalapeno and cilantro. Mix together well.
2. Cover and refrigerate while making the Cinnamon Chips.

Cinnamon Chips

Ingredients:

• 10 to 12 corn tortillas
• cup coconut palm sugar (or regular sugar)
• 1 tsp ground cinnamon
• ½ tsp salt
• olive oil

Directions:

1. Preheat oven to 350º F. Lightly coat a large baking sheet with olive oil and set aside.
2. Brush tortillas with olive oil and cut into 8 wedges. Arrange tortilla wedges, in a single layer, on the baking sheet. Combine sugar, cinnamon and salt, sprinkle mixture over tortillas.
3. Bake in the center of the oven until chips are lightly brown and crisp, about 10 minutes. Allow to cool for 5 minutes.
4. Serve immediately with Fruit Salsa.

Ingredients:

• 1 (14-ounce) can kidney beans, rinsed and drained, divided
• 1 (14-ounce) can chickpeas, rinsed and drained, divided
• 2 avocados, peeled, pitted and diced
• 1/2 cup finely chopped red onion
• 1/2 cup slivered almonds, roasted (roasting instructions)
• 1/4 cup olive oil
• 3 tablespoons sour cream or non-dairy alternative
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot sauce to taste

Directions:

1. Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
2. Combine the rest of the ingredients with the bean mixture above until well mixed
3. Serve with Blue Diamond Nut Thins or Baked Nut Chips.

For more gluten-free recipes, see: Blue Diamond Recipe Box