Chicken Bonaire

I think I've mentioned my husband before....He is a GOD in the kitchen and this week he's
proved it again!

One of my favorite dishes, pre-allergy, was Chicken Bonaire from Madfish Grill.  This week,
he's come up with a dairy-free, gluten free recipe for it that is amazing!

This recipe makes enough dinner for 2, but you can easily adjust it for more

1/2 pkg of your favorite bacon chopped and cooked (keep the grease)
3 chicken breasts cubed (bite size or smaller)
2 tubs of Go Veggie Cream Cheese (or your favorite)
1 jar of Go Veggie Parmesan (or your favorite)
1 bundle of green onions thin sliced
minced garlic
1/2c butter ( I use blue Bonnet light tub, not the sticks)


Cook the bacon not too crispy and remove from grease.
Cook your chicken in the bacon grease until nicely done.  (I like mine just starting to brown
up).
Keep the pan on the burner just enough to keep the cheese and butter at melting point
 Add in the onion and garlic to taste (I use about 1 tsp myself).
Drain off the excess grease and add in the cooked bacon keeping aside a little bit to sprinkle
on the top when served.
Stir in the cream cheese until smooth then add the parmesan stirring until this smooths out
as well.
Add in the butter and stir until sauce is smooth.  You can add more butter in if it still seems
thick to you.

Serve over rice (my favorite) or your favorite pasta and enjoy!

Being non-dairy, this dish keeps very well in the fridge and is just as amazing as leftovers as

it is fresh off the stove.

Pre Holiday Planning

Well, it is becoming that time of year again.  You know, when you feel left out of special dinners, all those holiday treats and feeling like the bad guy when you question  your host/hostess about the ingredients of your meal.  This year, I'd like to get a head start on planning dinners for guests with special food needs.  What I would like to do, is have YOU share your favorite recipe with us.  Hopefully, this will open up opportunities for everyone to expand their holiday dishes to include everyone.

This year is going to be especially hard for me as a good portion of my close family will be far away from me.  So, share your dish, share your celebration, share your heart!  Everyone is welcome to post and I will combine your recipes into one special holiday meal!

Iced Coffee

Yesterday, I made a lovely discovery in Gevalia Iced Coffee.  Normally I make my own, but now, when I'm out and about there is an alternative!   Everyone sees the Starbucks, Java Monsters et al, but now Gevalia has marketed theirs made with almond milk.  It comes in Mocha, Vanilla and Caramel.

Now to get my store manager to put them in the fridge!

Gluten Free Beers

While at work yesterday, a customer asked me for gluten free beer.  I realized I couldn't name a single one.  I had left them out of my listings since I normally don't drink beer.  So after some research I have come up with a list and some small reviews on each one.  There are only 3 on this list currently that I would recommend as far as 'true' beer flavorings go.  If you have any others you'd like to pass along, feel free to add them to your post and I will add them to  the list!


A quick note on gluten free vs. gluten-reduced: Beers labeled “gluten-free” must not contain wheat,
barley or rye; hybrids of those grains; or any ingredients derived from them. Beers with lower gluten
levels that may still contain traces of wheat, barley or rye are labeled “gluten reduced,” or “crafted to remove gluten.”

Redbridge:  It’s produced by Anheuser-Busch and is a sorghum-based lager.RedBridge is also in the
process of partnering with The National Foundation for Celiac Awareness to help spread the word about Celiac disease and gluten intolerance.

Bard's :  Bard’s is brewed with a 100 percent malted gluten-free sorghum. Bard’s American lager is
made with sorghum, yeast, hops, and water. The company is very conscious about its brewing methods and makes sure the beer contains no wheat, barley, rye, or oats and is naturally gluten-free.

Greens:  Green’s produces nine different  gluten-free beers that range from golden ale to IPA to amber. They are currently being brewed by the best of Belgian craft brewers and have the European
accreditation of being gluten-free. Green’s Endeavour is quite popular in the gluten-free community for its double dark beer.

Frito Lay and product labeling

Please, my friends, be aware that 'most' of their product packaging do not contain the warning that the item may be produced on the same lines as products containing gluten/milk or other allergens.   I found this on their website this morning after having a reaction to original Wavy Lays Chips

The above products do not contain milk; however, they are produced on the same line as our products that do contain milk. Although the lines are washed between batches, a slight residue may remain on the line. Individuals who are extremely sensitive may be affected.

I have emailed them and asked that they start adding the information that their foods are produced in a facility that also produces items containing other allergens.  Everyone should do so, maybe we can get them to change their labeling and stop others from having reactions.

Luckily I had only eaten a few chips when I started having problems breathing.  But this is also not a good thing if only a few chips set me off.

So, please just be careful!

Thank You

I would just like to say thank you to all of you who have been following my blog.  We crosses the 40,000 views this month after 2 years of writing!

Life has been pretty hard the last month for me but I do check in and try to keep this list as up to date as I can.

Thank you so much!

Ahh the Holidays, part 2

Yes, friends, that time of year is upon us again.  Tables laden with pies and cakes and all those things that make us drool and curse our allergies.  BUT, this year, there is a bright spot in all that gloom!

My wonderful husband has done it again!  Welcome  back to holiday desserts!

He was determined to not have me left out of desserts this year and came up with this variation of my favorite pumpkin pie.

1 can pumpkin(your favorite brand)
2 eggs
1 1/2 cup sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 1/4 cup vanilla almond milk


pie crust  nabisco graham crackers (these are dairy free, you can also use your favorite gluten free pie crust recipe!), crushed and your favorite butter substitute

baking instructions

crush the crackers and add your softened butter until it is sticky enough to hold a crust.  Line  a pie pan with it and chill while you make the pie filling

In a small bowl, mix sugar and spices.  In a larger bowl, whisk the eggs, then add the pumpkin.  After combining, add the sugar/spice mix and then slowly add the milk, mix thoroughly.

preheat oven to 425.

Pour your filling into your crusts  (yes, this will make 2 pies!)

bake for 15 minutes, then reduce your oven heat to 350 and continue baking for another 50 minutes or until a knife comes out clean in the center.

cool 2 hours then ENJOY!

I couldn't wait to try this one and ate it warm.
AMAZING!!!!

The only thing missing was the whipped cream topping.  He has that far off look in his eyes contemplating how he can remedy this!


There is nothing on earth more enchanting than a good man who loves to cook.