Sunday, January 3, 2010

Sandy's Gluten Free New Year's Eve

Like Mom (see previous blog entry), we had a small group of friends join us at our home for New Year's Eve. I decided to go for "simple" and served fajitas. I broiled some chicken breasts with Tex-Joy seasoning and served them with corn tortillas and assorted toppings: Shredded cheddar, chopped tomatoes, guacamole, salsa, and Mexican rice. My friend Debi brought the guacamole and nachos to go with it -- basically tortilla chips with melted cheese, which also served as the meal for her vegetarian daughter.

Our dessert tradition for New Year's is to break out the chocolate fountain. This was basically an impulse purchase and it's never worked well. The fountain does not flow evenly, it wastes too much chocolate and it's a pain to clean up, BUT... the children absolutely love it. For them, it wouldn't be New Year's Eve without it. This year I used a blend of chocolate chips and canola oil instead of buying specialty fountain chocolate. It worked just fine and was delicious. I served it with marshmallows, strawberries, and bananas for dipping. We had some sweet champagne as well, and it was a lovely, no stress dinner.

Mexican Rice for a crowd
3 3/4 cup GF chicken broth
2 cups rice
1 8 oz can tomato sauce

Bring broth to a boil, then add rice and tomato sauce. Stir then simmer for 20 minutes or until all the liquid has been absorbed.


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