Chicken is one of my favorite things to do on the grill, and this tasty, easy to make, honey lemon chicken delivers big, rich flavor that is sure to please.

I like to cook up a whole bunch at one time and pop the leftovers in the fridge for a lunch or picnic treat. This recipe works well for chicken breasts, and also makes a delicious kebab.

Ingredients:

Marinade:

• 1 chicken--about 4 pounds, cut into 10 pieces, rinsed and patted dry
• ½ cup freshly squeezed lemon juice
• ⅓ cup honey
• ⅓ cup olive oil
• ⅓ cup gluten-free red pepper hot sauce ( I use Liberty Brand)
• ⅓ cup gluten-free Dijon mustard (I use Amy's)
• 1 tablespoon grated lemon zest

Glaze:

• ½ stick of butter
• ⅓ cup honey
• ⅓ cup freshly squeezed lemon juice
• ⅓ cup gluten-free BBQ sauce
• 1 tablespoon grated lemon zest
• 2 tablespoons Dijon mustard

Grill:

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon lemon pepper

Directions:

1. Mix the lemon juice, olive oil, hot sauce, mustard, and lemon zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
2. Before grilling, make sure chicken is at room temperature.
3. Heat the grill to medium flame.
4. Remove chicken from the marinade and pat dry.
5. Dust chicken with onion powered, garlic powder, and lemon pepper.
6. Place chicken on grill for 5 minutes on each side, then reduce heat to medium-low and close the lid of the grill.
7. Cook another 20-25 minutes, until chicken is fully cooked.
8. While the chicken cooks, melt butter, and whisk in the honey, lemon juice, BBQ sauce, zest, and mustard.
9. Put some of the glaze into a small bowl for serving.
10. Brush the tops of the chicken pieces with glaze, then turn the chicken over, and cook for 2 minutes.
11. Brush other side of the chicken with glaze and turn it again. Cook for about 2 more minutes, until glaze sets up.
12. Remove the chicken from grill, and serve with a small side of glaze.

Celiac.com 05/07/2013 - Pork chops are one of my reliable standbys, one of my go-to dishes when I need to make a delicious dinner in a pinch. Any way you care to make them, I'm usually happy to eat a pork chop.

Recently, I decided I needed a bit more splash in my recipe mix, so I looked around that put a new spin on an old favorite. The result made me smile.

It's spring, so apricots and peaches will soon be appearing at a stores near you. Yes, this recipe can be made with peaches, just use less peach than you would apricot, but otherwise, prepare the same way.

This recipe serves four, so scale accordingly.

Ingredients:

• 4 boneless pork chops (1-1½ inches thick)
• 4 fresh apricots or 1 peach, pitted and cut into wedges
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons honey
• 1 tablespoon water
• 1 tablespoons gluten-free brown mustard (I use Amy's)
• 4 cloves garlic, minced
• 2 teaspoons chopped fresh Italian parsley
• Salt and black pepper to taste

Directions:
Rinse and dry pork chops, and then season them on both sides with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat, and sear the chops about 5 minutes per side, until well browned.

Remove chops to a plate for a moment.

Keeping the juices in the pan, add apricots and allow them to sear briefly, then whisk in garlic, honey, mustard, and water.

Add chops back to the pan. Make sure they're flat on the bottom, so they cook evenly.

Reduce heat to a simmer, and cook covered, until the pork is cooked through; about 7-8 more minutes. Turn once at 3½-4 minutes, and stir as needed.

Sprinkle with parsley, and serve chops topped with the cooked apricots and pan juices. I like to serve them with rice and vegetables for a delicious dinner.

The pork chops pair nicely with a dry white wine or a gluten-free hard apple cider.

Ingredients:

• 1 (12 ounce) package bacon
• ¼ cup bacon drippings
• 1 small head cabbage, cored and finely chopped
• ground black pepper to taste

Directions:
Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve ¼ cup drippings in skillet.

Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.

Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper. Serve.

Ingredients:

• 2 large onions, quartered
• 4 shallots, quartered
• 8 cloves garlic, peeled and chopped
• 2 lemons, quartered
• 2 oranges, quartered
• 6 stalks celery, quartered with leaves
• 4 tablespoons black pepper
• 4 tablespoons seasoned salt
• 2 fresh live lobsters or 4 (6 ounce) lobster tails
• ½ cup butter, melted

Directions:
Pour about 1 inch of water in the bottom of a large pot. Add all ingredients except lobster and butter. Bring to a boil.

Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot.

Cover and steam for 8 minutes. Keep covered and do not lift the lid!

While the lobster is steaming, set the table, pour a glass of white wine, and light a few candles. Serve with melted butter for dipping.

This year, we've got a recipe for the easiest, tastiest Irish-style lamb stew ever. We have another recipe for Fried Irish Cabbage with Bacon, which makes a great side dish for the stew. And we've also got a recipe for sinful, decadent frosted gluten-free brownies made with Irish Cream liqueur.

First, the stew. If you are looking for a departure from the standard corned beef and cabbage, this recipe for lamb stew will do the trick. This stew is tender, savory and delicious, and will set those Irish eyes to smiling every time.

Irish-style Lamb Stew

Ingredients:

• 2 cups gluten-free beef stock
• ½ cup dry white wine
• 1 pound cubed lamb meat
• 4-6 brown mushrooms, quartered
• 1 large onion, halved and sliced
• 1 pound baking potatoes, peeled and sliced
• 1 carrot, peeled and sliced
• 1 large stalk celery, sliced
• 2 tablespoons chopped fresh flat parsley
• salt and pepper to taste

Directions:
Place layers of lamb meat, onion, potatoes, carrot, mushroom and celery in an oven-safe pot or casserole dish. As you build each layer, season with parsley, salt and pepper. Pour in the beef stock and the wine and cover tightly.

Bake for 1½ to 2 hours in an oven preheated to 325 degrees F (165 degrees C).

Bake until vegetables and meat are nice and tender. Divide into bowls and garnish with additional parsley. Serve.

Corned Beef (Gluten-Free)

For those who do plan to make corned beef, you should know that most commercial corned beef is gluten free. Some brands that are specifically labeled 'gluten free,' or which the manufacturers' websites claim to be gluten-free, include:

• Brookfield Farms
• Colorado Premium - all corned beef products
• Cook's
• Freirich - all corned beef
• Giant Eagle
• Grobbel's Gourmet corned beef briskets
• Hormel
• Libby's Canned Meats (Corned Beef and Corned Beef Hash)
• Market Day: Corned Beef Brisket
• Mosey's corned beef
• Nathan's corned beef
• Safeway, Butchers cut bulk-wrapped corned beef brisket, corn beef brisket, vac-packed cooked corn beef
• Thuman’s cooked corn beef brisket, first cut corned beef (cooked and raw), top round corned beef (cooked), cap and capless corned beef
• Wegmans corned beef brisket.

There are other brands not listed that are also gluten free. Be sure to check the ingredients on the package, including any extra seasonings. Some labels may list natural flavorings, which rarely contain gluten.

Still, if you're not sure, try to check the manufacturer's website, or maybe check with your butcher to find a brand you can be sure is gluten-free.

Gluten-Free Corned Beef Recipe

Ingredients:

• 6 pounds corned brisket of beef
• 6 peppercorns, or gluten-free packaged pickling spices
• 3 carrots, peeled and quartered
• 3 onions, peeled and quartered
• 1 medium-sized green cabbage, quartered or cut in wedges
• Melted butter (about 4 tablespoons)

Directions:
Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter.

Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)

Serves 6, with meat left over for additional meals.

Also, after a bit of tinkering, we've modified the recipe for our version of traditional Irish Soda bread.

Irish Soda Bread

Soda bread is one of those Irish staples that have a cherished place in the hearts on many, many people, both within and beyond Irish borders. This gluten-free version will get you about as close to authentic versions as you can get without including gluten. Please note that this version skips caraway seeds, because I hate them. However, if you are so inclined, you can add a tablespoon with the last dry ingredients before baking. Lastly, feel free to check out our earlier versions of Irish soda bread here, and in our last St. Patrick's Day article.

Great Gluten-free Irish Soda Bread

Ingredients:

• Vegetable shortening for pan
• White Rice Flour for pan
• 3½ cups white rice flour
• ½ cup sweet rice flour
• ¼ cup cornstarch
• ¼ cup potato starch (not potato flour)
• 5 teaspoons baking powder (Gluten Free)
• 1½ teaspoons salt
• 1 teaspoon baking soda
• ½ teaspoon xanthan gum
• ½ teaspoon nutmeg
• 1½ cups raisins or currants (soaked)
• 1 cup (2 sticks) butter softened
• 2 large eggs
• 1 cup granulated sugar
• 2 cups buttermilk

Directions:
Heat oven to 350 degrees F.

Grease a 9 inch springform pan, and dust with rice flour.

In a medium bowl, mix together the dry ingredients

In a large bowl, use a handheld mixer on high speed (or a standing mixer on medium-high speed to mix the butter, eggs, and sugar until light and fluffy--about 1 minute.

Stir in half of the dry ingredients. Use low speed on either type mixer for this step.

Stir in buttermilk until thoroughly combined. Add remaining dry ingredients and caraway seeds (if desired) and raisins.

Pour batter into prepared pan and spread evenly. Bake about 1½ hours or until a tester inserted in center comes out clean.

Place pan on a wire rack to cool for at least 10 minutes. Remove Bread from pan and allow to cool completely on rack. Makes 1 loaf.

Just mix the ingredients, toss into a casserole dish and pop in the oven. The result is a rich, delicious casserole that will please even picky eaters. Also, you can make this dish ahead of time and warm up to save even more time.

Ingredients:
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
1 can (18 oz) gluten-free Progresso Traditional potato, broccoli and cheese chowder OR Really Good Gluten-free Potato Leek Soup
2 cups shredded sharp Cheddar cheese
1½ cups grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into baking dish dish. Sprinkle with Parmesan cheese.

Bake one hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

This recipe marries a rich, savory mac and cheese with the rich decadence of lobster to deliver a satisfying and romantic meal that will be remembered long after the last bite is gone.

Ingredients:

• 1 (16 ounce) package gluten-free macaroni (I use Schar's penne)
• 1 (2 pound) lobster, split
• 2 tablespoons butter
• 1 small onion, diced
• 1 clove garlic, minced
• 1 shallot, chopped
• 8 black peppercorns
• 2 cups milk
• 5 tablespoons butter
• 5 tablespoons gluten-free flour
• 1 pound shredded Gruyere cheese
• 3 cups shredded Cheddar cheese
• 1 cup grated Romano cheese
• kosher salt and pepper to taste
• 3 tablespoons gluten-free panko bread crumbs or crushed Rice Chex (my preference)
• 1/8 to 1/4  teaspoon truffle oil (optional)

Directions:
Fill a large pot with lightly salted water, cook pasta until al dente, or slightly tender to the bite.

Reserve about 1 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.

Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes.

Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.

Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside.

Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.

Heat oven to 350 degrees F (175 degrees C).

Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the gluten-free flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat.

Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.

Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni.

Pour the gluten-free pasta into a 4 quart casserole dish or a cast iron skillet and smooth the top. Sprinkle evenly with the gluten-free panko crumbs, or crushed Rice Chex.

Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes. Remove from oven and allow to cool slightly. Top with a splash of truffle oil and serve.

Here's a recipe for a delicious beef tenderloin with a port wine and shiitake mushroom sauce that will have your diners asking what they've done to be loved so much. The recipe makes enough to serve two people. Scale accordingly.

Ingredients:
1 pound beef tenderloin, cut into 1-inch cubes
1½ tablespoon extra-virgin olive oil, divided
1 cup shiitake mushrooms, thinly sliced
1 cup port wine
2 teaspoons seedless raspberry or blackberry jam
1 teaspoon Worcestershire sauce (Lea and Perins is gluten-free)
¾ cup beef broth
salt and pepper to taste

Directions:
Lightly season beef tenderloin cubes with salt and pepper, then set aside at room temperature, and continue preparing the rest of the ingredients.

Heat ¾ tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook about five minutes until they wilt and start to turn golden brown. Remove the mushrooms from the skillet and set aside.

Heat the remaining olive oil in the skillet until it begins to smoke, then add the beef tenderloin cubes.

Stir until cubes are brown on the outside and the meat is cooked just short of your desired degree of doneness, about 5 minutes total for medium rare tenderloin cubes.

Remove the tenderloin cubes from the skillet and set aside.

Turn up the heat, add the port wine to the skillet and bring to a boil.

Boil until the port has reduced by half, then whisk in the jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to ⅓ to ½ cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat briefly until warm. Remove and serve.

Below is a recipe for a homemade version of Ranch Style brand beans that is sure to please even the pickiest bean lovers. These beans go great with rice and make a fine side anytime you barbecue or grill.

Ingredients:
1 pound dry pinto beans
5 cups cold water
2 teaspoons gluten-free chicken bouillon
4 ounces ham hocks
6 ancho chiles, stems and seeds removed
4 cloves of garlic, minced
1 medium onion, chopped
¼ cup tomato puree (add in the last 30 minutes of cooking)
¼ teaspoon liquid smoke
1 ½ tablespoons brown sugar, divided
½ teaspoons red chili powder
½ teaspoon paprika
1 teaspoon apple cider vinegar
1 teaspoon black pepper
1 teaspoon cumin
½ teaspoon oregano
1 cup of water
1 teaspoon seasoning salt (add in the last 30 minutes of cooking)

Directions:
Soak the beans covered in water overnight.

Drain and rinse the soaked beans.

Heat a cast-iron skillet to medium high, cook the anchos on each side for a couple of minutes, until they start to bubble and pop, turn off the heat and fill the skillet with warm water. Let chilis soak until soft and re-hydrated, which should happen after half an hour or so.

In the same pot you use for the beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute.

Toss cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chilis. Puree until smooth.

Add the pinto beans and broth to the pot and stir in the chili puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally.

When you're satisfied that the beans are done, salt and pepper to taste.

Feeds four to six.

Here is a recipe for chicken breast that relies on a few simple ingredients to deliver a tasty meal that will make for happy eaters, and leave you with plenty of time to spend doing something besides cooking. This chicken breast goes great with rice or potatoes.

Ingredients:
4 skinless, boneless chicken breast halves - pounded thin
8-10 fresh brown mushrooms, sliced
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 shallots, chopped
2 clove garlic, sliced
⅓ cup dry sweet white vermouth
½ cup chicken broth
salt and pepper to taste

Directions:
Heat olive oil and butter in a large skillet over medium heat.

Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and cook another 10 minutes, or until chicken juices run clear. Set aside, and keep warm.

Mix mushrooms, shallots and garlic into skillet over medium heat, and cook until tender. Stir in vermouth, and cook until heated through. Stir in broth, and cook another 5 minutes or so, until reduced and slightly thickened. Add remaining butter, and stir until melted.

Spoon the sauce over the chicken, and serve.

Shepherd's pie is one of my favorite comfort foods. It brings together meat, potatoes cheese and veggies for a simple, satisfying meal that will also help to warm up the house on a cool day.

Here is a recipe for a delicious, gluten-free shepherd's pie that is quick, easy to make, and sure to please most meat and potato lovers.

Ingredients:

• 1½ pounds lean ground beef
• 6 large potatoes, peeled and cubed
• 1 medium onion, chopped
• ¼ cup shredded sharp cheddar cheese
• 4 carrots, peeled and chopped
• 1 (14.5 oz) can Fire Roasted Diced Tomatoes, drained
• 1 tablespoon vegetable oil
• 1 cup frozen peas, thawed
• ½ cup whole milk
• 1 cup gluten-free chicken or beef broth
• 1 teaspoon chopped fresh or dry rosemary
• 1 teaspoon chopped fresh or dry thyme
• 1 tablespoon chopped Italian parsley
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato paste
• 2 tablespoons potato flour (other other gluten-free flour)
• 4 tablespoons butter, unsalted
• 2 tablespoons sour cream

Directions:
Heat oven to 375°F.

In a large pot of salted water, boil potatoes and cook until tender, about 20 minutes.

Drain potatoes and mash with butter, milk and sour cream. Season with salt and pepper to taste; set aside.

Heat oil in a large sauté pan over medium-high heat. Add the onions, carrots, and beef. Cook until browned, 8 to 10 minutes.

Drain away the fat and add the broth, vinegar, tomato paste, diced tomatoes, and herbs. Simmer about 10 minutes, strain away any excess liquid, mix in the flour, and then add the peas. Mix well.

Pour the mixture into a large glass baking dish.

Spread potatoes over the meat mixture, then crosshatch the top with a fork. Top with cheddar cheese.

Bake until golden brown on top, 30 to 35 minutes.

Beef stew is a dish that goes well by itself, or which can be served over rice or gluten-free noodles for a heartier meal. Here is a recipe that will deliver a delicious gluten-free stew that will keep your hungry eaters coming back for more.

Ingredients:
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 gluten-free beef bouillon cube (I often use Celifibr's Vegetarian)
5 tablespoons Just Like Lipton's Gluten-Free Soup Mix (Recipe below)
3 whole cloves garlic, peeled
2 bay leaves
1 large onion, sliced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
½ teaspoon paprika
¼ teaspoon ground allspice
4-5 large carrots, sliced
3-4 potatoes, cubed
3 celery stalks, chopped
2 tablespoons cornstarch

Directions:
Heat oil in a large stew pot. Stir in meat and cook lightly until meat browns. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, soup mix, bouillon cube, and allspice.

Cover and simmer on low heat for 1½ hours. Remove bay leaves and garlic cloves.

Add potatoes, carrots and celery. Cover and cook another 30 to 40 minutes.

To thicken gravy, get a large bowl, and mix ¼ cup water and the cornstarch until smooth. Slowly whisk in 2 cups of liquid from the stew pot. Slowly stir mixture into the stew pot. Stir and cook until it reaches desired thickness.

Gluten-free Dry Onion Soup Mix

Ingredients:
1½ cups dried minced onion
¼ cup beef bouillon powder (gluten-free)
2½ tablespoons onion powder
½ teaspoon crushed celery seed
½ teaspoon sugar

Directions:
Combine all ingredients and store in an airtight container. About 5 tablespoons equals a single 1¼-ounce package of Lipton's mix.