Orange You Hungry Wings, Cucumber Salad & Baked Rice Pudding

Being married to someone who not only is a Celiac but also LOVES non-gluten-free products as much as I enjoyed them prior to diagnosis, makes dinner somewhat problematic at times. Although I can't have a lot of the foods we both fully enjoyed, I still crave them (not sure if that ever goes away) and I feel extremely guilty for picking restaurants solely on the fact that I can safely eat there. While dinners at home are easier and always a big hit with the husband, dinners out a quite limited. We're not huge restaurant diners but do enjoy going out, especially on our bi-weekly date nights. Lucky for us, we've found restaurants that have gluten free menus AND regular menus.

As a Celiac, I'm always quite leary to trying new places particularly with the fear of cross contamination. However, I do spend an awful lot of time researching local restaurants online and take it a couple of steps further by calling and speaking to a manager and/or head chef, as well as speaking to the server, manager and chef-on-duty upon our arrival. This may all seem like a LOT to do in order to eat out and may be turned off by the amount of work and the concern that you're bothering too many people for a simple meal out - but TRUST ME, it's completely worth it. If not for the safety of your health but also for your own peace of mind. In doing so, I've also learned that quite a few franchise restaurant staff (i.e. Olive Garden, P.F. Chang's, The Cheesecake Factory) are very knowledgable about gluten free menu items and more times than not offer safe suggestions. Information I would not have known without doing all my research and Q&A with the staff. Many places, (Red Robin, The Outback, Winger's and the aforementioned restaurants) even allow you to bring in your own gluten free bread and condiments. Local restaurants also allow the same thing and I've learned by asking and talking to staff, they also allow you to bring in your own food if they do not offer a gluten free menu or can not safely good gluten free items. Simply put, RESEARCH, ASK, QUESTION and ASK AGAIN! Not only does this allow you to be thoroughly informed, it also spreads the education and awareness of all gluten free foodies out there!

If there are restaurants in your area or ones you would like to dine out at, take the time to research their menus. Most restaurants have their menus posted online and often times have their gluten free menus posted as well. If not, making a quick phone call or sending them an email is just as easy and helpful. Take the time y'all - PLEASE!

With that being said - let's get to today's recipes. Yesterday seemed like a wing kinda day but I wasn't really feeling the fried buffalo thing, so I whipped a quick mariande in the morning, tossed them with the wings and drummettes and let them sit in the refrigarator until dinner time before baking them. Served with a crisp, refreshing Cucumber Salad and Alexis Sweet Potato Fries I picked up in the frozen section at Fred Meyer's dinner was quick and satisfying. For an added indulgence, I baked up a quick Rice Pudding and I have to say, dinner was yet another gluten free hit! So let's get to cooking - Happy eating y'all!

Orange You Hungry Wings:
2 lbs. Chicken Wings (washed and seperated)
1/2 cup San-J Gluten Free Low Sodium Tamari Soy Sauce
1 cup Orange juice (Preferably Simply Orange)
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/4 teaspoon crushed red pepper flakes
1 teaspoon garlic (minced)

- Mix soy sauce, orange juice, seasonings and garlic together thoroughly.
- Place washed chicken in a marinade container and top with soy mixture; ensure all pieces of chicken are coated.
- Seal and let marinade for at least 4 hours; preferably over night.
- Place on foil covered broil pan in a 375 degree oven for 45 minutes.

Cucumber Salad:
2 cucumbers (sliced)
1 pint grape tomatoes (halved)
1/2 red onion
3/4 cup white vinegar (Preferably Heinz)
3 tablespoons extra virgin olive oil
1 tablespoon granulated sugar
1/2 teaspoon black pepper
1/4 teaspoon salt

- Mix vinegar, olive oil and seasonings together.
- Toss with veggies and let sit in the refrigerator until ready to serve.

Baked Rice Pudding:
1 cup cooked rice
2 1/2 cups milk
3 large eggs (lightly beaten)
3/4 cup sugar
1/2 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

*Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.


- In a large bowl, stir together first 7 ingredients; Spoon into prepared baking dish.
- Place baking dish in a large pan; pour water into the pan to a depth of 1-inch.
- Bake for 1 1/2 hours, or until lightly browned and set.
- Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.