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!

Prep Time: 10 minutes
Cook Time:15 minutes
Makes 4 servings.

Ingredients:

• 1 can (13.66 oz.) Thai Kitchen Coconut Milk
• 2 Tbsp. Thai Kitchen Red Curry Paste
• 1 Tbsp. brown sugar
• 1 lb. large shrimp, peeled and deveined
• 1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
• 1/4 cup fresh Thai basil (optional)
• 1 to 2 Tbsp. Thai Kitchen Premium Fish Sauce
• Fresh red chiles, thinly sliced (optional)

Directions:

1. Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
2. Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
3. Serve with cooked Thai Kitchen Jasmine Rice. Garnish with additional basil and chile slices, if desired.

Test Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

Green Curry Shrimp: Prepare as directed, using 1 Tbsp. Thai Kitchen Green Curry Paste in place of the Red Curry Paste. For added heat, use 2 Tbsp. Green Curry Paste.

Gluten-Free Giveaway

Enter the Gluten-Free Giveaway for your chance to win gluten-free products from Thai Kitchen! Get the details here.

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.

Ingredients:

• 1 3/4 cups KIND Snacks Maple Walnut Clusters with Chia & Quinoa
• 1 Tbsp. vegan (dairy-free) butter, melted
• 1 tsp. ground cinnamon
• 1 Tbsp. dairy-free chocolate chips
• 1/2 tsp. vanilla extract
• 6 Granny Smith apples, cored and sliced into 1/2 inch pieces
• 1 tsp. unsweetened coconut flakes

Directions:

1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray; set aside.
2. Combine all ingredients in a large mixing bowl; gently toss to combine. Transfer mixture to the prepared baking dish.
3. Bake for 20 minutes or until apples are tender.
4. Remove from oven; set aside for 10 minutes to cool before serving.
5. Serve warm.
6. Enjoy!

You could win $50 worth of gluten-free products from Vitacost.com! Find out how to create your Wish List in just 4 easy steps.

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 slice Rudi’s Gluten-Free Original Bread
• 2 Tbsp. peanut butter
• 1/4 apple, thinly sliced
• Honey

Directions:

1. Take a slice of bread from the freezer and pop it in the toaster.
2. Once heated and warm, spread on peanut butter. Then layer with the thinly sliced apples and a light drizzle of honey.

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.