Got some greens? Better? Arugula? Better still. Here's what you do:

Ingredients:

• 1½-2 pounds boneless chicken thighs/drumsticks
• ½ cup of your favorite gluten-free beer (the darker the better)
• ⅓ cup freshly squeezed orange juice
• 3 tablespoons orange marmalade
• 1 teaspoon fresh lemon juice
• 1 teaspoon freshly grated lemon zest
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

Arugula and Oranges

• 6 cups baby arugula
• ½ red onion, thinly sliced
• 1 tangerine or sweet orange, peeled, segmented
• 3 tablespoons olive oil
• 1 tablespoon freshly squeeze orange juice
• 2 teaspoons red wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons slivered almonds, toasted

Directions:
Heat oven to 375F.

Combine ¼ cup of beer, orange juice, marmalade, zest and garlic in a small saucepan over medium heat.

Whisk until the mixture comes to a boil, then reduce heat to medium-low and simmer 5-7 minutes, or until it begins to thicken slightly.

Heat a large cast iron skillet over medium high heat and add the olive oil.

Season the chicken with the salt and pepper and add it to the skillet, searing on both sides until deeply golden, about 2 to 3 minutes per side.

After the second side is seared, add the ¼ cup of beer to the skillet and use a wooden spoon to scrape away bits from the bottom of the pan.

Keep the bits, pour in the orange mixture and turn off the heat.

Place the chicken in the oven uncovered and bake for 20 minutes.

Every 5 minutes or so, baste the chicken with glaze from the bottom of the pan.

Serve with steamed rich and greens.

Gluten-Free Arugula Salad with Oranges

Combine arugula, tangerine and onion in a large bowl with a pinch of salt and pepper. Whisk together the oil, juice, vinegar, salt and pepper until combined, then pour half on the greens and toss well to coat. Save the mixture for extra dressing if desired. Sprinkle the almonds on the salad and toss again. Serve immediately with the chicken.

Ingredients:

• 2 Porterhouse steaks, 1 pound each
• Kosher salt
• 1 stick unsalted butter, plus 1 tablespoon for cooking
• ⅓ cup flat leaf parsley, chopped
• 4 cloves garlic, minced
• 1 small shallot, minced
• juice of ½ a fresh lemon
• Freshly ground black pepper
• Olive Oil

Directions:
Season both sides of the steaks with salt, and rub with minced garlic. Put them back into the fridge uncovered until an hour before you want to cook them.

Allow the butter to soften at room temperature. Make Maitre D'Butter by recipe below.

Season steaks on both sides with fresh ground black pepper.

Place a cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan.

When the oil is hot, just below smoking, add butter, then the steak.

Cook the steak on both sides until it is very brown and caramelized.

Remove the steak from the pan when it has reached one temperature below where you like.

If you want it cooked medium then cook the steak to medium rare and so on. Remove the steak to a sheet tray to rest. Cook the second steak the same way.

Allow to rest 10-15 minutes before serving with a side of maitre d'butter.

Steaks can be cooked up to an hour in advance and left to sit at room temperature. Do not refrigerate.

To prepare for serving, simply place the top oven rack about 8 to 10 inches from the broiler. Heat broiler.

Cut steak from each side of the bone, then slice the meat into smaller bit size pieces.

Re-assemble the steaks on the sheet tray. Smear each steak with some softened maitre d'butter.

Place the steaks under the broiler just long enough to melt the butter and heat the steaks through. Serve with a side of maitre'd butter.

Gluten-Free Maître D'Butter

Ingredients:

• 4 tablespoons good unsalted butter, room temperature
• 2 tablespoons finely chopped flat leaf parsley
• 1 teaspoon lemon juice
• Kosher salt
• Fresh black pepper

Directions:
In a small bowl, mash ingredients together thoroughly.

Then, take a small ice cream scoop and place four perfect balls of butter onto a small plate.

Refrigerate for one hour.

Use as needed.

Ingredients:

• 12 cloves of fresh garlic
• 2 whole chickens
• 3 cups buttermilk
• 1 cup fresh whole milk yogurt
• ½ cup fresh rosemary, gently crushed
• ½ cup fresh thyme, minced
• ½ cup fresh oregano, chopped, or 1 tablespoon dried oregano
• ½ tablespoon onion powder
• kosher salt
• freshly ground pepper
• vegetable oil, for grilling

Directions:
Combine buttermilk, yogurt, onion powder, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper.

Clean and cut each chicken into 8 pieces, then divide between two large plastic food storage bags. Add marinade to each bag, and move chicken around until it's well-coated.

Seal the bag and refrigerate for at least 4 hours or overnight, turning chicken occasionally.

Remove chicken from refrigerator 30 minutes before grilling.

Heat grill to medium with direct and indirect heat zones. Brush grates with oil.

Remove chicken from marinade, and pat dry with paper towels and place on a plate. Discard marinade.

Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for about 10 minutes.

Flip, move to cooler grill area, and cook, covered, about 10-15 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 165F.

Grill wings over direct heat, turning as needed, until cooked through, about 15 minutes.

The key is finding a good gluten-free bread for the French toast. I use a locally bought sourdough made from long-fermented sorghum that works great. The bread I use tends to be dense and moist, so I actually toast it lightly first, then dip it and then batter and cook it. Whatever bread you choose, I’m sure this recipe will please.

Ingredients:

• 8 slices of bacon
• 8 slices tomato
• 6 large eggs
• 4 slices gluten-free bread
• 4 lettuce leaves (romaine, Boston, or Bibb)
• ½ cup heavy cream
• ¼ cup fresh chives, chopped
• 3 tablespoons unsalted butter
• 2 tablespoons mayonnaise
• Coarse salt
• ground pepper

Directions:
Cook bacon in a frying pan until golden and crisp. Drain on paper towels.

Meanwhile, in a large shallow dish, whisk together 2 eggs, cream, chives, and a dash of salt and pepper.

In a large skillet, melt butter over medium heat until butter begins to sizzle.

Dip bread in egg mixture and place in pan.

Cook until golden and crisp around edges, about 3 minutes per side, flipping once.

Put French toast on a plate.

Add butter to frying pan and fry 4 eggs.

To each slice of French toast, add mayonnaise as desired, a layer of lettuce, tomato, and bacon, and top with fried egg and chives.

Serve open face.

Ingredients:

• 8 chicken thighs or 4 chicken breast halves, on the bone
• Marinade ingredients
• ½ large yellow onion
• 2 cloves garlic
• ⅓ cup olive oil
• 2 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• 1 teaspoon black pepper
• ½ teaspoon dried chipotle powder
• Juice from 1 lime, or 2 tablespoons apple cider vinegar
• 1 handful cilantro leaf, as desired

Directions:
Put all marinade ingredients in the blender or food processor and liquify.

Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.

Refrigerate for at least 2 hours I leave it for about 10 hours. Remove chicken from marinade and place on hot grill.

Discard marinade.

Grill, turning occasionally, until chicken is cooked. and juices run clear when poked.

This recipe delivers a slow-cook pot roast that is as effortless to make as it is tender and delicious to eat.

Ingredients:

• 5-6 pound pot roast
• 2½ cups gluten-free condensed cream of mushroom soup
• 1 ounce gluten-free “Just Like Lipton’s” dry onion soup mix
• 1½ cups water
• 3 carrots, peeled and sliced
• 1 large onion, sliced into wedges
• 10 small red potatoes
• 1 bottle Redbridge gluten-free beer, optional

Directions:
Coat pot roast with gluten-free onion soup mix.

In a large bowl, mix cream of mushroom soup, beer and water. (If using beer, reduce water by equal amount). Add mix to slow cooker.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Ingredients:

• 2½ cups chopped cooked chicken
• 1 cup chopped cauliflower
• 1 cup chopped broccoli
• 1 cup chopped celery
• 1½ cups sour cream
• 1 cup shredded cheddar cheese
• ¼ cup mayonnaise
• 3 green onions, finely chopped
• 3 slices crumpled cooked bacon as topping
• ½ cup slivered almonds
• salt and pepper

Directions:
Heat oven to 350F.

Chop cauliflower into small pieces.

Mix chicken, sour cream, mayonnaise, half of the green onions and salt and pepper in medium bowl.

Stir in the broccoli, cauliflower and celery.

Place in medium baking dish and sprinkle remaining cheese and bacon on top.

Bake for 20 minutes, until heated through.

Top with almonds, bacon, and remaining green onions before serving.

Celiac.com 03/17/2015 - I can hardly count the number of times I've come across a recipe that calls for condensed cream of mushroom soup. The problem, or course, is that Campbell's, and many other brands contain wheat.

Now, to be fair, there are a number of brands that make a gluten-free cream of mushroom soup.

Still, if you want to make it from scratch, this recipe yields a rich, delicious soup that will go great in any recipe that calls for condensed canned mushroom soup.

This recipe equals to one can condensed cream of mushroom soup.

Ingredients:

• 5 tablespoons butter
• 2 cups diced fresh mushrooms, about ½ pound
• ½ tsp. dried onion flakes
• 1 pinch celery seed
• 1 pinch garlic powder
• ½ cup evaporated milk
• ½ cup whole milk, plus ¼ cup for rice flour paste
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:
In heavy saucepan, add one tablespoon butter and mushrooms, and sauté until lightly browned.

Remove from pan and reserve (mushrooms will now measure approx. 1 cup.

Heat, in same saucepan, heat 4 tablespoons butter, ½ cup whole milk and ½ cup evaporated milk.

Stir in dried onion flakes, celery seed, garlic powder, salt and pepper.

In a separate bowl, make a smooth paste of 2½ tablespoons sweet rice flour, and ¼ cup whole milk.

Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. 

Use in casserole recipes, or add 1 cup of whole milk to make soup.

Celiac.com 03/12/2015 - What to do with leftover corned beef and cabbage? Why, prepare an amazing brunch feast that will have your guests smiling.

Making this corned beef hash Benedict is a simple matter of quickly combining a few ingredients.

Ingredients:

• 4 medium potatoes, boiled firm and cubed or roughly mashed
• 2 cups corned beef
• 2 tablespoons butter
• ¾ cup onions, cooked, reserved from corned beef
• ¾ cup cabbage, cooked, reserved from corned beef
• ½ cup red or yellow bell pepper, diced
• salt and pepper
• 8 eggs, poached
• Hollandaise sauce, see recipe below

Directions:
First, make your Hollandaise sauce using the recipe below.

Next, start with fully cooked corned beef and cabbage.

In a skillet cook chopped onion, a diced yellow bell pepper in olive oil until they start to brown.

Add the boiled potatoes and cook, stirring until brown.

Add in 2 cups of chopped up corned beef, and some salt and pepper. Cook until hot.

In a separate skillet with a fitted lid, toss the cabbage with ½ cup of the reserved cooking liquid from the corned beef.

Cover and cook until softened.

Once done, reserve 1 tablespoon of the liquid, and drain the rest away.

Either add the cabbage and remaining liquid to the corned beef hash, or serve on the side.

Spoon onto a plate and top with poached, or over-easy egg and hollandaise sauce.

Gluen-Free Hollandaise Sauce Recipe

Ingredients:

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• ½ cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Directions:
Melt butter and put aside.

Whisk egg yolks and lemon juice together in a glass or steel bowl, until the mixture thickens and doubles in volume.

Place the bowl over a saucepan containing barely simmering water (or use a double boiler). If using using saucepan method, be sure to keep the bottom of the bowl out of the water. You just want the heat from the hot water.

Continue to whisk rapidly. Be careful not to let the mixture get too hot or the eggs will scramble. Slowly add the melted butter and keep whisking until the sauce is thickens more and doubles again in volume.

Remove from heat, whisk in cayenne and salt. Spoon over eggs, veggies, or whatever you like.

If you need to, you can cover the pot and keep it in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water and stir to desired consistency before serving.

Ingredients:

• 2 pounds chicken thighs and legs
• 2 cups homemade chicken broth
• 2 cups brown mushrooms, cleaned and sliced
• 2 tablespoons butter, melted
• 2 tablespoons Dijon or brown mustard
• Several sprigs fresh tarragon
• ½ cup dry white wine or vermouth
• ½ cup heavy cream or crème fraîche
• sea salt
• freshly ground black pepper

Directions:
Heat the oven to 375° F.

Cut up the chicken: Separate the legs and thighs, remove the bone from the breasts, and cut the breasts into two pieces.

Keep the back and neck for stock.

Place the chicken pieces skin side up in a stainless steel roasting pan.

In a small bowl, combine the melted butter and mustard and brush the skin of the chicken with the mixture. Sprinkle with salt and pepper, add sliced mushrooms, and spread the tarragon over the top.

Bake for about 1 hour, until the chicken is cooked through and brown on the outside. Move the chicken pieces to a platter and keep them warm. Move mushrooms to a plate or dish.

Place the baking pan over medium heat and deglaze the pan with the wine or vermouth, making sure to get any browned bits from the bottom of the pan.

Add the broth, and boil until it is reduced by about half.

Gradually add the cream and boil to reduce more, and keep reducing until it thickens into a proper sauce. Salt and pepper to taste.

Strain the sauce into a bowl, stir in mushrooms, and serve with the chicken, rice and vegetables.

Celiac.com 02/26/2015 - This great potato salad recipe was my grandma's. It is perfect for a Summer BBQ, a party, or any other gathering. You can also just make it as a side dish for your favorite dinner.

Ingredients:

• 8 medium potatoes, cubed
• 4-5 hard-cooked eggs, chopped
• 1½ cup chopped onion
• ¼ cup chopped celery
• ¼ cup chopped dill pickle
• Salt and pepper to taste

Dressing Ingredients:

• 1½ cups salad dressing, or mayonnaise
• 1 cup sour cream
• ¼ cup sugar
• ¼ cup red wine or cider vinegar
• 2 TBs mustard

Directions:
Peel and dice the potatoes into 1 inch cubes. Dice the onion, celery and dill pickles.

Fill a large pot half way with water (enough to cover the potatoes), cover and bring it to a boil.

Poke pinholes into the top of each egg to prepare to hard boil them. Add the potatoes to the pot, then use a large spoon to carefull add the eggs.

Cook the potatoes until they are tender, which is normally about 15-20 minutes, and hard boil the eggs, which normally takes about 15 minutes.

Carefully remove the eggs with the spoon, peel and dice them.

Pour out the potatoes into a large colonder, and run cool water over them to cool them down.

Add the potatoes to a large mixing bowl, or back in into the pot you cooked them in, and add in the eggs, onion, celery and pickle.

Combine the dressing ingredients into a separate mixing bowl and mix well. Then add the dressing to the potatoes and remaining ingredients and mix well using a large spoon. Add salt and pepper to taste.

Cover and refrigerate for 6 hours or overnight.

Tips:
If I use red potatoes I don't bother to peel them before I cube them. I like a lot of pepper and I usually use about 1 teaspoon of salt. You can put more or less of any of the items. I've even used the dried minced onion in place of chopping a fresh onion. You can also use a red onion or green onions if you prefer.

Yield 8-10 servings.

Ingredients:

• 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
• 1½ cups heavy cream
• 1¼ cup grated Gruyere cheese, plus more for broiling
• ½ cup grated Parmesan, plus more for broiling
• ½ tablespoon butter
• 2 bay leaves
• 2 sprigs fresh thyme, plus more to finish
• 3 garlic cloves, chopped
• ½ teaspoon onion powder
• Kosher salt and freshly ground black pepper

Directions:
Heat the oven to 350 degrees F.

Wash and slice potatoes and put into a large bowl.

In a saucepan, heat the cream with the bay leaves, thyme, garlic, and some salt and pepper.

While the cream heats up, use butter to grease a casserole dish.

Use a fork or slotted spoon to remove the bay leaves and thyme.

Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes.

Add Gruyere and Parmesan and mix into the potatoes. Season with a little bit of salt and pepper. Toss gently to mix.

Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in.

Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top.

Top with some Parmesan, a bit of Gruyere, and fresh thyme leaves.

Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender.

Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.