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Celiac.com 09/15/2023 - If you're looking for a hearty, breakfast and lunch alternative, this brunch potato casserole recipe is super easy, and very tasty. It goes great as an entré, but also makes a great dinner side dish for beef. It makes a great main dish at breakfast, brunch or lunch, and also makes a great side to beef for diner. This recipe can be made the night before, then baked the next day, with just 10 extra minutes of cooking time. Ingredients: 4 pounds new potatoes, skinned, cut into 1-inch cubes 1 pound cheddar, grated ½ cup mayonnaise 1 cup sour cream 1 pound bacon, cooked crisp and chopped 1 onion, finely chopped ⅓ cup scallions chopped ¼ cup pickled jalapeño peppers, as desired Black pepper to taste Directions Heat the oven to 350F (175 degrees C). Place potatoes in a large pan; fill with enough water to cover and bring to a boil. Cook until potatoes are just soft. Drain and place in a large bowl. Reserving one small handful. gently stir cheese into hot potatoes without mashing them. Continue to stir every minute or so until cheese is melted. In a separate bowl, stir together sour cream, mayonnaise, bacon, and onion. Gently stir into potato-cheese mixture. Spread into a 9x13-inch baking dish. Top with remaining cheese and bake at 350 F for 50 minutes. Top with chopped scallions and jalapeños as desired.

Celiac.com 03/11/2023 - If you're looking for a dish that's both sweet and savory, look no further than this mouth-watering sweet bacon wrapped pork loin recipe. With succulent pork tenderloin wrapped in bacon and coated in a sweet glaze, this dish is the perfect combination of flavors and textures. It's a dish that's sure to impress your guests and leave them begging for more. Whether you're hosting a dinner party or simply want to treat yourself to a delicious meal, this recipe is sure to hit the spot. Plus, it's easy to prepare and can be made with just a few simple ingredients. So grab your apron and get ready to cook up a pork loin that's sure to be a hit! Sweet Bacon Wrapped Pork Loin Ingredients: 1 (3 pound) boneless pork loin salt and pepper to taste 8 slices bacon 2 tablespoons honey 2 tablespoons balsamic vinegar 2 tablespoons dry red wine 1 sweet onion, minced 1 tablespoon chopped fresh rosemary 2 tablespoons golden raisins Directions: Heat oven to 375F (190 degrees C). Line a shallow roasting pan with aluminum foil. Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Heat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin. Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.

Celiac.com 06/30/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about bacon. Specifically, what brands of bacon are gluten-free and safe for people with celiac disease? Now, bacon is just raw or smoked pork belly that has been preserved. Unless gluten is added, bacon doesn't usually contain gluten ingredients and can usually be considered gluten-free. However, for anyone wanting to be sure, the brands and varieties of bacon listed below are labeled or certified gluten-free. Gluten-free bacon brands and varieties include: Applegate Farms Gluten-free Applegate Farms bacon varieties include: Natural Good Morning Bacon Natural Reduced Sodium Sunday Bacon Natural Sunday Bacon Natural Turkey Bacon Organic Sunday Bacon Organic Turkey Bacon Armour Gluten-free Armour bacon varieties include: Real Bacon Bits Real Bacon Topping Rendered Bacon Fat Fresh Finish Fully Cooked Bacon slice Cherrywood Bacon Chipotle Bacon Insta and Quick Finish Bacon Raw Bacon Raw Applewood Bacon Buffet Style Raw Bacon Beeler’s Gluten-free Beeler’s bacon varieties include: Pepper Garlic Pepper Original Apple Cinnamon Boar’s Head All Boar's Head meats, including bacon, are gluten-free, including: Butcher Craft Thick Cut Naturally Smoked Bacon, Product of Canada Canadian Style Uncured Bacon Maple & Brown Sugar Bacon, Product of Canada Naturally Smoked Bacon Naturally Smoked Traditional Bacon, Product of Canada Uncured Turkey Bacon Bob Evans Bob Evans Grocery gluten-free bacon varieties include: Hickory Smoked Bacon Maple Bacon Thick Sliced Country pepper Bacon Thick Sliced Hardwood Smoked Bacon Butterball Gluten-free Butterball bacon varieties include: Original Turkey Bacon Thin and Crispy Turkey Bacon Lower Sodium Turkey Bacon Fully Cooked Turkey Bacon Dakin Farm Gluten-free Dakin Farm bacon varieties include: Applewood Smoked Bacon Canadian Bacon Cob-Smoked Bacon Cob-Smoked Bacon & Applewood Smoked Bacon Cob-Smoked Slab Bacon Cob-Smoked Turkey Bacon Gourmet Bacon Sampler Extra Lean Bacon Sampler Irish Style Back Bacon Maple Coated Bacon Dietz and Watson Certified gluten-free Dietz and Watson bacon varieties include: Gourmet Imported Bacon Gourmet Pre-Cooked Bacon Farmland Foods Gluten-free Farmland bacon varieties include: 30% Less Fat Bacon 35% Less Sodium Bacon Applewood Smoked Classic Cut Bacon Classic Cut Bacon Double Smoked Bacon Extra Thick Cut Bacon Lower Sodium Classic Cut Bacon Sliced Thick Cut Bacon Godshall’s Gluten-free Godshall’s bacon varieties include: Turkey Bacon Maple Turkey Bacon Canadian Brand Turkey Bacon Beef Bacon Chicken Bacon Hatfield Gluten-free Hatfield bacon varieties include: Cherrywood Smoked Extra Thick Cut Triple Smoked Bacon Hickory Extra Thick Cut Triple Smoked Bacon Maple Brown Sugar Extra Thick Cut Triple Smoked Bacon Jones Dairy Farm Certified gluten-free Jones Dairy Farm bacon varieties include: Canadian Bacon Slices All Natural Double Cherrywood Smoked Uncured Canadian Bacon Dry Aged Bacon Dry Aged Cherry Hardwood Smoked Bacon Cherry Hardwood Smoked Uncured Turkey Bacon Old Fashioned Slab Dry Aged Bacon Nueske’s Applewood Smoked Meats Gluten-free Nueske’s bacon varieties include: Applewood Smoked Bacon Wild Cherrywood Smoked Bacon Triple Thick Butcher Cut Bacon Thick Sliced Peppered Bacon Smoked Slab Bacon Smoked Canadian Bacon Oscar Mayer Gluten-free Oscar Mayer bacon varieties include: Selects Smoked Uncured Bacon Original Bacon Original Turkey Bacon Original Fully Cooked Bacon Thick Cut Fully Cooked Bacon Turkey Bacon bits Hickory Smoked Bacon Maple Super Thick Cut Center Cut Bacon Lower Sodium Bacon Smithfield Gluten-free Smithfield bacon varieties include: Cinnamon Toast Shakin Bacon Maple Syrup Shakin Bacon Hometown Original Bacon Thick Cut Bacon Lower Sodium Bacon Cherrywood Smoked Bacon Sea Salt Bacon Butcher’s Cut Bacon Center Cut Bacon Maple Bacon Hometown Original Bacon Bits Wellshire Farms Gluten-free Wellshire Farms bacon varieties include: Bacon Bits Canadian Bacon Classic Sliced Turkey Bacon Fully Cooked Bacon Strips Fully Cooked Chicken Bacon Fully Cooked Turkey Bacon Organic Dry Rubbed Bacon Organic Sugar Free Turkey Bacon Organic Turkey Bacon (81173) Rubbed Center Cut Bacon Smoked Maple Uncured Bacon Smoked Sliced Uncured Beef Bacon Sugar Free Dry Rubbed Fully Cooked Uncured Bacon Sugar Free PALEO Dry Rubbed Bacon Thick Sliced Dry Rubbed Bacon Turkey Peppered Uncured Bacon Wright Gluten-free Wright bacon varieties include: Naturally Smoked Honey Bourbon Bacon Naturally Smoked Smoked Brown Sugar Bacon Hickory Smoked Bacon Applewood Smoked Bacon Maple Bacon Smoked Peppered Bacon And finally, an entire website devoted solely to gluten-free bacon: Bacon Scouts Bacon Scouts offers a variety of gluten-free bacon for sale. According their website, Bacon Scouts search for, test, and sell award-winning, Gourmet bacon from top meat markets across the United States.

Celiac.com 10/22/2020 - If you're looking for some comfort food with a burst of summer flavor, this potato salad with bacon and eggs is a surefire hit. The bacon brings the salty crunch and the celery, while the ripe tomatoes deliver a burst of summer in every bite. Ingredients: 3 medium russet potatoes (about 2 pounds), peeled, cut into 1" pieces 1 tablespoon plus ½ tsp. kosher salt 2 large eggs 4 slices bacon ½ cup mayonnaise ¼ cup sour cream 1 tablespoon Dijon mustard ½ tablespoon yellow mustard 2 teaspoons chopped fresh dill ½ tablespoon garlic powder ½ tablespoon freshly ground black pepper 1 cup halved fresh cherry or grape tomatoes ½ cup celery (optional) Directions: Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes. Drain eggs, and transfer to a bowl of ice water and cool. Once eggs are cool, drain, peel, and quarter them. Place potatoes in a large pot and cover with water to 2 inches above potatoes. Add 2 tablespoons salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, and cool slightly. You'll want them warm when you dress them, to help soak up the dressing. Cook bacon on a cookie sheet in the oven, at 375 degrees F, until brown and crisp, about 15 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 tablespoon bacon fat in pan. Whisk mayonnaise, sour cream, dill, mustard, garlic powder, pepper, celery (if desired), and remaining ½ teaspoon salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer potato salad to a serving bowl, top with remaining bacon, and serve.

Celiac.com 12/20/2019 - This recipe makes 4 servings. Ingredients: 8 slices bacon ½ medium onion, chopped 13 ounce can of whole artichoke hearts, chopped (plus ¼ can reserved liquid) 6 eggs, slightly beaten 1/3 cup grated Parmesan cheese 1/3 cup gluten-free bread crumbs Grated Monterey Jack cheese Chopped chives or parsley for garnish Directions: Preheat oven to 325F. Butter a 9-inch quiche or pie plate. Cook bacon over low heat until crisp in a medium skillet. Remove from pan and drain on paper toweling. Remove all but 2 tablespoons of bacon fat from skillet. When bacon cools, crumble into small pieces. Cook onion in bacon fat over low heat, stirring occasionally, until translucent. Add artichokes and reserved artichoke liquid. Heat for 2 minutes, stirring and scraping the skillet with a wooden spoon to deglaze. In a large bowl, lightly beat eggs; add Parmesan cheese, bread crumbs, artichoke mixture and bacon. Mix well and place in prepared dish. Bake for 25 minutes, or until just set. Sprinkle top with grated cheese and bake for 5 minutes more. Garnish with chopped chives or parsley.

Celiac.com 06/08/2019 - Are you looking to turn some gluten-free cooking corner? Are you looking to absolutely crush it for your next special dining occasion? Then I encourage you to consider the tartiflette, an undeniably French contribution to sumptuous eating. In the tartiflette, potatoes, bacon, onions, more potatoes, maybe some garlic, and some delicious soft cheese come together to deliver culinary perfection. The result is a cheesy, baconey, potatoey, oniony gluten-free delight that is sure to have people gasping in delight and asking how you did it. This recipe comes via the excellent Chef John over at FoodWishes. Commentor Vladimir Nachbaur says the secret to the dish is "scrubbing the dish with garlic before laying the potatoes in it. In fact I believe garlic is usually a big part of this dish and I usually add finely diced garlic to the onions, but maybe that's just my take on it!" I'm keen to try it, and definitely ready to add a dash of garlic for luck. For an excellent video presentation, try Chef John's YouTube channel. The ingredients for Chef John's about 8 portions: butter for greasing casserole dish 3 pounds russet potatoes, cooked with skins on, in salted water 12 ounces thick-cut bacon, cut into 1/2-inch pieces 2 large onions, sliced thin salt, freshly ground black pepper, and cayenne to taste 1⁄2 cup drinkable white wine 3/4 cup crème fraiche 1 pound Reblochon cheese, or something similar like Dancing Fern Directions: Cook at 375 Fahrenheit for 45 minutes, or until potatoes are very tender.

Celiac.com 12/15/2018 - Winter is fast approaching, and that means winter cooking for winter appetites. This gluten-free soup is creamy, buttery, and delicious, It’s also easy to make. It’s a hearty, harmonious marriage of bacon, cheese and baked potato that will warm both stomach and soul all the way until spring. Ingredients: 2 large baking potatoes 4 tablespoons butter ½ cup chopped onion ¼ cup chopped celery 3 tablespoons potato starch ½ teaspoon dried thyme, crushed 4 cups light cream or half-and-half ¼ cup sour cream 1¼ cups shredded American cheese 1 cup chicken broth 8 slices bacon, crisp-cooked, drained and crumbled 2 tablespoons green onion, sliced thin ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions: Clean and dry potatoes. Prick potatoes with a fork. Bake in oven at 425 degree F for 45 minutes to and hour, until cooked through. Use a fork to test. Put potatoes aside to cool. Chop cooled potatoes and set aside. In a large stockpot, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or cream all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher. For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through. When heated through, spoon soup into bowls. Top each bowl with a pinch of bacon, cheese, and green onions, and a dollop of sour cream.

Celiac.com 08/11/2018 - Need a quick, easy, reliable gluten-free dish that will satisfy everyone and leave the cook with plenty of time to relax? This recipe is sure to do the trick. Best of all, it's super easy. Just grab some chicken breasts, season them, hit them with a sprig of rosemary, wrap some bacon around them, and chuck them on the grill and call it dinner. Okay, you can add some rice and veggies. Ingredients: 4 skinless, boneless chicken breast halves 4 thick slices bacon 4 teaspoons garlic powder 4 small sprigs fresh rosemary salt and pepper to taste Directions: Heat an outdoor grill to medium-high heat, and lightly oil the grate. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Place a rosemary sprig on each chicken breast. Wrap the bacon around the chicken and the rosemary. Hold bacon in place with a toothpick or extra rosemary stem. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. Keep an eye out for any grill flare ups from the bacon grease. Remove the toothpicks and serve with steamed rice and your favorite vegetables for a winning meal.

Celiac.com 12/27/2016 - Here's a sure-fire recipe for Brussels sprouts that will have even picky eaters doing a double-take. Bacon, sherry, shallots and cream form the foundation of this delightful marriage of flavors. Toss in some mushrooms, and you've got a tasty way to make Brussels sprouts disappear. Ingredients: 1 pound Brussels sprouts, trimmed and halved lengthwise 10-12 medium brown mushrooms, chopped ¼ cup heavy cream ¼ cup cream sherry, or regular cooking sherry 2 tablespoons olive oil 4 slices bacon, chopped 1 shallot, chopped 2 cloves garlic, minced 1 tablespoon sea salt freshly ground black pepper, to taste Directions: Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Heat oven to 475F (245C). Place the bacon in a large, deep skillet, and cook over medium-high heat, about 6 to 8 minutes, turning occasionally, until just brown at the edges. Keeping the bacon and drippings in the pan, reduce heat to medium. Stir in the shallots and mushrooms, then cook about 3-5 minutes more, until the shallots turn clear. Add the garlic, and cook another minute, then add in the sherry and cream, and stir until well-combined. Bring the mixture to a boil, and stir until mixture cooks down by half, and the sauce is thick enough to coat a wooden spoon. As the sauce cooks, place the Brussels sprouts, flat sides down, onto a baking sheet, and bake about 12-15 minutes, until the sprouts are browned. Place sprouts in a bowl, and add the sauce a bit at a time, tossing until well-coated, as desired. Add a dash of salt and black pepper, and serve warm, with your favorite entree.

Celiac.com 09/22/2016 - These simple endive appetizers will have your guests screaming "fancy!" while they happily make the plate disappear. Endive leaves and a few simple ingredients turn out one of the easiest, tastiest, most elegant appetizers. Ingredients: Endive leaves Goat cheese Bacon, crisp Pomegranate seeds Balsamic vinegar Roasted cashews, pecans or walnuts, optional Directions: Heat a broiler. Place endive leaves in a pan and top with goat cheese and crumbled bacon. Place pan under broiler for a moment until cheese begins to melt a bit. Remove and top with pomegranate seeds and drizzle with balsamic vinegar. Garnish with nuts, as desired. Serve warm.