Category Archives: Especially for Them

Appetizing Appetizers Part 3: Super Spread

Appetizing Appetizers Part 3: Super Spread

Got to say over the last couple weeks there were many occasions where I sat at my computer to blog and got completely distracted by what Matt now calls my version of video games, Pinterest! Ladies you know what I’m talking about guys and video games…when your guy picks up that video game controller its like he gets totally wrapped into the video game world. Well, Pinterest has totally wrapped me in. So, forcing myself today to blog first and then Pinterest. Glad I got that confession off my chest now. (And by the way if you haven’t heard of Pinterest you’re completely missing out, so Google it and check it out).

Anyway, my Superbowl party a few weeks ago was a blast! Just me, Matt and the fam, but we really had quite a Super Spread. Check out the photo above. We made our Superbowl Appetizers our dinner. We served everything on a giant, low coffee table in front of the TV. No fru fru cut glass serving ware, as my mom called it. This spread definitely had a masculine touch as seen by the heavy serving ware and the mass amounts of meat. Just thought I’d share the spread with you:

First are the Buttery, Garlic Grilled Shrimp Skewers (recipe shared in last post). Count it type of meat #1.

Next was the miniature hotdogs in BBQ sauce (required by and made by Matt) and the slowcooker chicken breast in Italian Dressing made by my dad (Papa G). Count it types of meat #2 and #3.

Wrapping up the last meat dish: there were the Bacon Wrapped Dates (recipe featured 2 posts ago), but this time I made half Bacon Wrapped Dates and half Bacon Wrapped Water Chestnuts. This made a great contrast of salt, sweet, and crunchy! Count it type of meat #4. Yep, four varieties of meat…and we all enjoyed it!

And the whole Spread was balanced out with a veggie tray and Artichoke Dip (which I can’t eat, unfortunately, but I did load up on veggies).

Last, but not least were the fried pickles…yep, fried pickles (seen on the edge of the table below). These are allergen free and have a special story so that will be for another post to come. Hope this may give you some ideas for your next party!

Appetizing Appetizers 1: Bacon Wrapped Dates

Appetizing Appetizers 1: Bacon Wrapped Dates

Even though the holidays are over, there are opportunities coming up for parties and get-togethers to be had. Let’s see there’s the Super Bowl coming up in just over a week (shout out as its in my home town, Indianapolis, this year and I’m headed back home for the festivities!). Valentine’s Day, yep just around the corner. Then there’s the Oscars (just an excuse to hang out and see pretty dresses).

I have to say, in my experience going to parties is not much fun if you can’t eat the food along with everyone else. And let’s face it, even those of us with restricted diets get tired of fruit and veggie trays. That’s why I’ve decided to come up with some “Appetizing Appetizers” that you can bring along to your party…allergen friendly and they’re tasty for everyone to enjoy. They’re not perfectly healthy items, but every now and then you need to just indulge in what you can.

The next few posts will be a few “Appetizing Appetizers” that I had over Christmas (seen above) and that I really enjoyed!

This first one is Bacon Wrapped Dates. A little salty and a little sweet with a crunch on the inside. These are always a hit and disappear completely whenever I make them. Who doesn’t love bacon? These are the easiest things to make and will be the star appetizer with your crowd!

1 package of bacon (I like applewood smoked bacon)
Pistachios, shelled
Dates, pitted (I like the Medjool dates, but sometimes they’re too large so you have to cut them in half)
Powdered sugar for garnish
Tooth picks

1. Preheat the oven to 400 degrees. Line rimmed baking sheet with foil and place cooking rack on top.
2. Cut bacon into thirds.
3. Stuff a pistachio nut inside all the dates.

4. Roll a piece of bacon around all the dates.
5. Poke a tooth pick through each of the bacon and date rolls.
6. Place each roll on the baking rack in the baking sheet and bake for 20 to 25 minutes. Serve garnished with a dusting of powdered sugar while hot and enjoy!

*Recipes Serves: 4 to 6 people with plenty for everybody
*Recipe Source: Madison Sommerfield

Classic Christmas Sugar Cookies – Gluten Free!

Classic Christmas Sugar Cookies – Gluten Free!

So happy to be home with my family for Christmas! And I have to say that Matt and I have been enjoying the Christmas season and festivities to the fullest this year. We took on the challenge of making traditional Classic Christmas Sugar Cookies. Of coarse the usual challenges that we took on are as follows: they cannot include gluten (regular flour), eggs, or dairy (with the exception of butter).

For all of these recipes that you see on Madindy there are many that we try that just don’t quite turn out. The ones that make it here pass the test. And I’m happy to say that these classics passed the test with flying colors! They’re moist, not too crumbly, perfectly crisp on the outside, and taste comparable to your typical sugar cookie.

I hope these little treats will help you to be able to enjoy your Christmas even more this weekend. I hope you’ll have fun baking away with friends and family like we did. Enlist lots of help and make it a fun event…as you can see we go all out and had a blast!

3 cups all purpose gluten free flour
3/4 teaspoon xanthum gum
1/4 teaspoon salt
3/4 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 egg worth of egg replacer (I use Ener-G brand)
1 tablespoon rice milk
Powder sugar for rolling dough out

1. Sift together flour, salt, baking powder, and xanthum gum. Set aside.
2. Place sugar and butter in the bowl of an electric stand mixer and blend until light n color.

3. Add egg and milk and beat to combine.
4. Put mixer on low speed, gradually adding flour mixture and blend until mixture pulls away from the sides of the bowl.
5. Divide dough in half and wrap in wax paper. Refrigerate dough for 2 hours. (Sounds like a long time, but its crucial to the process)
6. Preheat oven to 375 degrees.

7. Sprinkle area where you’ll roll out dough with powder sugar. Sprinkle rolling pin with powder sugar.
8. Take one of the dough balls and roll out to 1/4 inch thick.

9. Use cookie cutters to cut dough into desired shapes, making sure to keep dough cool while working.

10. Place cookies on prepared (I suggest parchment paper as mine stuck a little on a greased pan) baking pan 1 inch apart.

11. Bake for 7 to 9 minutes, turning around half way through. Let cookies sit for 2 minutes after taking them out of the oven. Let cool on wire rack and then ice and decorate as desired. Ice away and enjoy!

*For icing I just combined powder sugar, vanilla extract, and rice milk until its slightly thick and tastes just right!

* Makes 3 dozen cookies
* Store in air tight container for up to 1 week
* Recipe Source: Based on Alton Brown’s recipe for Sugar Cookies, Adapted by Madison Sommerfield

Skittles Birthday Cake

Skittles Birthday Cake

This month we celebrated Matt’s Birthday and every year I try to surprise him with some sort of creative gift or party. Since he is extremely supportive of my restricted diet and eats and cooks with me according to my diet even though he doesn’t have to, I decided to make him a “real” cake…no gluten free flours, egg replacers, or milk substitutes here…just a tried and true, every kid approved ‘funfetti’ cake with buttercream frosting.

You have to know that I generally get pretty cranky making food I can’t even lick the bowl while making, but for Matt’s birthday surprise I totally set that aside and nibbled my dark chocolate bar while making this treat for him.

That’s right, I don’t advocate heavily processed food filled with additives, preservatives, food colorings, and loads of sugar, but every supportive spouse, friend, or child of a person with food allergies totally deserves a birthday splurge.

I’m totally a chocolate girl all the way. If its sweet and doesn’t have chocolate what’s the point? But, Matt is totally a Twizzler, Starburst, Skittles kind of sweet tooth…sour, sweet and fruity flavors. So instead of decorating his birthday cake with sprinkles, to make this ‘funfetti’ cake extra special I decorated it with one of his favs…Skittles!

Not only did Matt love it, but so did the rest of his fam we celebrated with! The Skittles Birthday Cake was a huge success!

If you have a restricted diet and you have supportive loved ones don’t forget to show your appreciation for them by making a special treat for them every now and then. They’ll be so glad you did.

* FYI- I just found out Starbursts are gluten free. So, you restricted diet candy lovers rejoice!