Celiac.com 04/16/2024 - Scallops and bacon pair perfectly with white wine, shallots and baby spinach in this tasty, easy-to-make delight. Serve with your favorite toasted gluten-free bread to soak up the yummy broth.

Indulge in a culinary symphony of flavors with this delightful recipe that brings together succulent scallops, crispy bacon, aromatic shallots, and vibrant baby spinach, all harmonized by a splash of white wine or chicken broth. The combination of these premium ingredients creates a savory broth that is perfect for savoring with your favorite toasted gluten-free bread. This dish not only tantalizes the taste buds but also offers a visual feast with its colorful and enticing presentation. Whether you're hosting a dinner party or treating yourself to a gourmet meal, this scallops and bacon creation promises a culinary experience that's both elegant and easy to prepare.

Ingredients like bacon and scallops add a touch of luxury, while the shallots and spinach infuse the dish with depth and freshness. The white wine or chicken broth elevates the flavors, adding a hint of acidity and complexity to the dish. This recipe is a celebration of fine dining made accessible, allowing you to enjoy restaurant-quality flavors in the comfort of your own home.

Ingredients:

• 4 bacon strips, chopped
• 12 sea scallops (about 1½ pounds), side muscles removed
• 2 shallots, finely chopped
• ½ cup white wine or chicken broth
• 8 cups fresh baby spinach (about 8 ounces)

Directions
In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. 

Remove with a slotted spoon; drain on paper towels. 

Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary.

Pat scallops dry with paper towels. 

In same skillet, heat 1 tablespoon drippings over medium-high heat. 

Add scallops; cook until golden brown and firm, 2-3 minutes on each side. 

Remove from pan; keep warm.

Heat remaining drippings in same pan over medium-high heat. 

Add shallots; cook and stir until tender, 2-3 minutes. 

Add wine; bring to a boil, stirring to loosen browned bits from pan. 

Add spinach; cook and stir until wilted, 1-2 minutes. 

Stir in bacon. Serve with scallops.

Celiac.com 03/22/2024 - A good pork roast is a tender, juicy culinary delight. This pork rib roast recipe is easy to make, and sure to please. Give it a try for your next special dinner. You won't be disappointed.

Ingredients:

• 1 center-cut, 4-rib pork roast, about 3 pounds
• 2 teaspoons gluten-free Cajun seasoning
• 1 teaspoon dry mustard
• ½ teaspoon dried thyme
• Kosher salt
• 4 minced garlic cloves, divided
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 2 pounds fingerling potatoes
• 1 large onion, cut into 6 to 8 wedges
• 2 large carrots, sliced, optional
• Freshly ground black pepper, to taste
• ½ cup dry white wine, or chicken broth

Directions:
Gather the ingredients.

Position a rack in the center of the oven and heat to 350F.

Carefully, without spilling any raw meat juices on the kitchen counter, wash the roast and pat dry with paper towels.

In a small bowl, mix together the Cajun seasoning, dry mustard, thyme, ½ teaspoon salt, half of the minced garlic, and 1 tablespoon oil. Rub the roast all over with the mixture.

In a large skillet over medium heat, sear the roast in the remaining 2 tablespoons oil until golden brown, about 3 minutes on each side. Searing it will keep the juices inside of the meat and yield a roast that is moist inside and crispy outside. Remove the roast to a plate.

In the same skillet, melt the butter. Add the potatoes, the remaining minced garlic, onion wedges, and carrots, if using. Cook until the vegetables begin to brown and soften, about 5 minutes.

Arrange the vegetables on the bottom of a roasting pan deep enough to hold the meat and vegetables. Sprinkle generously with salt and pepper. Place the roast on the vegetables, bone-side facing down. 

Pour the wine or chicken broth over the vegetables in the pan. 

Roast, uncovered, until potatoes are tender and the roast registers at least 145 F on a meat thermometer, about 1 hour and 20 minutes.

Let the roast rest for 10 to 15 minutes before slicing.

Cut between the ribs into separate chops and serve with the roasted vegetables.

Celiac.com 03/15/2024 - For anyone craving a rich, creamy, and gluten-free alternative to traditional tomato-based chili, this simple yet delicious white chicken chili recipe is a guaranteed crowd pleaser. Get ready for rave reviews, second helpings, and clean plates galore!

Ingredients:

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 (15.5 ounce) cans great Northern beans, rinsed and drained
• 1 (14.5 ounce) can chicken broth
• 2 (4 ounce) cans chopped green chiles
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 1 cup sour cream
• ½ cup heavy whipping cream

Directions:

1. Begin by heating olive oil in a large saucepan over medium heat.
2. Add the cubed chicken, chopped onion, and minced garlic to the saucepan. Cook and stir until the chicken is thoroughly cooked and no longer pink in the center, typically around 10 to 15 minutes.
3. Stir in the rinsed and drained great Northern beans, chicken broth, chopped green chiles, salt, ground cumin, dried oregano, black pepper, and cayenne pepper. Bring the mixture to a gentle boil.
4. Once boiling, reduce the heat and allow the chili to simmer uncovered for approximately 30 minutes, allowing the flavors to meld and the chili to thicken to your desired consistency.
5. After simmering, remove the chili from the heat. Gradually stir in the sour cream and heavy whipping cream until fully incorporated, creating a lusciously creamy texture.
6. Serve the white chicken chili hot, garnished with your favorite toppings if desired, and savor the delightful flavors.

Enjoy this comforting and satisfying dish with family and friends!

Celiac.com 03/12/2024 - Slow braising in apple cider at low temperature turns these country-style bone-in pork ribs into sweet, tender and delicious things of beauty. Be ready for the meat to slide right off the bone, and be ready for plenty of clean plates and smiles.

Ingredients:

• 3½ to 4 pounds bone-in country-style pork ribs, or about 2 to 2½ pounds boneless
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons extra-virgin olive oil, divided
• 1 large onion, coarsely chopped or sliced
• 1 large carrot, diced
• 2 stalks celery, chopped
• 3 to 4 cloves garlic, minced
• ¾ cup apple cider
• ¼ cup cider vinegar
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 2 bay leaves
• ½ teaspoon dried thyme

Directions:
Gather all ingredients.

Heat the oven to 300F (150 C/Gas 2).

Sprinkle the pork ribs with kosher salt and freshly ground black pepper.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ribs, in batches if necessary, and sear on all sides. Remove to a plate and set aside. 

Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrot, and celery. Cook, stirring until onion is translucent and lightly browned. Add the minced garlic and continue cooking for 1 to 2 minutes longer.

Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender. 

Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed. If desired, thicken the juices (see note below).

Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes.

Note: To thicken the juices, combine 1 tablespoon of corn starch with 2 tablespoons of cold water, stirring until smooth. Bring the skimmed juices to a simmer on the stovetop; stir in the corn starch mixture and cook, stirring, until thickened.

Celiac.com 03/08/2024 - Another gluten-free beef stew recipe? Oh heck yes! We love a good gluten-free beef stew recipe, almost as much as we love making beef stew at home. We'll try pretty much any version we can and compare notes. The easier the better. This version is easy to make, and comes together in a couple hours. It's simple, hearty and delicious.

Ingredients:

• 3 tablespoons vegetable oil
• 2 pounds cubed beef stew meat
• 4 cubes gluten-free beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• ½ teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Directions:
Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.

Dissolve gluten-free bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. 

Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. 

Stir in potatoes, carrots, celery, and onion.

Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. 

Cover and simmer until beef is tender, about 1 hour.

Celiac.com 03/02/2024 - This soulful dish, bursting with bold flavors and rich textures, is sure to tantalize your taste buds and transport you to the heart of Louisiana with every savory spoonful. Whether you're a seasoned gumbo aficionado or a newcomer to the delights of Cajun cooking, this recipe promises to deliver a truly unforgettable dining experience.

Gumbo, a beloved staple of Creole and Cajun cuisine, traces its roots back to the melting pot of cultures that define Louisiana's culinary landscape. Influenced by French, African, Native American, and Spanish culinary traditions, gumbo embodies the spirit of diversity and innovation that characterizes Cajun and Creole cooking. Originally crafted as a hearty stew using locally available ingredients, gumbo has evolved over the centuries into a beloved comfort food cherished by food lovers around the world.

Ingredients:

• ½ cup gluten-free all-purpose flour
• ½ cup vegetable oil or gluten-free roux
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, diced
• 6 cups gluten-free chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon Worcestershire sauce (gluten-free)
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• 2 cups cooked white rice
• Chopped green onions, for garnish

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the gluten-free all-purpose flour to create a roux, stirring constantly until the mixture turns golden brown, about 10-15 minutes.
2. Add the diced onion, bell pepper, celery, and minced garlic to the roux, and cook until the vegetables are softened, about 5-7 minutes.
3. Stir in the sliced andouille sausage and diced chicken thighs, and cook until the meat is browned, about 5 minutes.
4. Pour in the gluten-free chicken broth, diced tomatoes, Worcestershire sauce, Cajun seasoning, dried thyme, dried oregano, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let simmer, uncovered, for 30 minutes, stirring occasionally.
5. Add the peeled and deveined shrimp to the pot, and cook until the shrimp are pink and opaque, about 5 minutes.
6. Serve the gluten-free Cajun gumbo hot over cooked white rice, garnished with chopped green onions.

Enjoy the warm and comforting flavors of gluten-free Cajun gumbo, a culinary masterpiece that celebrates the rich heritage and vibrant flavors of Louisiana's Cajun culture. With each spoonful, savor the harmonious blend of savory meats, aromatic spices, and tender vegetables that make this dish a true Southern classic. Whether enjoyed as a hearty meal on a chilly evening or served up for a festive gathering with friends and family, gluten-free Cajun gumbo is sure to delight and satisfy even the most discerning palates.

Celiac.com 02/29/2024 - This thick, creamy gluten-free potato soup is savory, delicious, and the epitome of hearty. This is not a soup for calorie counters. This is a soup for people who want a little extra something to help keep them going. It makes a great lunch on a cool winter afternoon, or a full meal at the end of a long cold workday. It takes a bit of effort, but the proof is in the flavor. 

Ingredients:

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 tablespoons butter
• ¼ cup potato starch, or corn starch
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• salt and freshly ground black pepper to taste

Directions:
Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but ¼ cup of the bacon grease.

Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.

Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.

Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.

Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.

Transfer about ⅓ to ½ of the soup to a blender and purée. Return to the Dutch oven.

Adjust seasonings to taste, and serve warm, with your favorite gluten-free bread.
 

Celiac.com 01/24/2024 - This slow cook oxtail stew is a delightful marriage of oxtail, red wine, beef broth, and tomato sauce, along with potatoes, carrots, and a variety of herbs and seasonings. The oxtails are placed in a large skillet and browned on both sides before being added to the slow cooker. They come out tender and tasty after 9 to 10 hours in the Crock Pot. This recipe makes a deliciously hearty meal to come home to after a long day. It can be enjoyed by itself, over steamed rice or mashed potatoes, or with some toasted gluten-free bread.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 to 4 pounds oxtails, disjointed
• 2 medium onions, chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon potato starch
• 2 potatoes, cut into chunks
• 2 carrots, chopped
• 3/4 cup dry red wine
• 1½ cups beef stock
• ½ cup tomato sauce
• 6 peppercorns
• ½ teaspoon dried oregano
• 1 dried red chili pepper, seeded and chopped
• 2 whole cloves
• 1 red bell pepper, chopped
• 1 tablespoon parsley, chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Directions:
Heat oil in a large skillet over medium-high heat; brown oxtails on all sides and heat oxtails in skillet. Reduce heat to medium; add onions and cook for 5 minutes longer.

Add onions and garlic to the skillet with oxtails and cook for 1 minute.

Sprinkle potato starch over meat, onions, and garlic, and stir to blend. Cook for 2 minutes longer.

Put potatoes in the bottom of the crock pot along with carrots.

Add oxtail mixture to crock pot

Deglaze pan with red wine and pour over oxtails in the slow cooker.

Add beef stock to slow cooker, along with tomato sauce, peppercorns, oregano, chili pepper, cloves, bell pepper, and parsley. Add salt and pepper, to taste.

Cover and cook on low for 9 to 11 hours, or until the oxtails are very tender.

NOTE:
Order oxtail ahead of cooking. If you have difficulty finding oxtails, substitute meaty veal or beef neck, short rib, shank, or other various soup bones, but expect a less robust flavor.

Celiac.com 01/09/2024 - This Irish pork stew is basically a hearty pork version of corned beef and cabbage in a single pot. It is commonly eaten year 'round in Ireland, not just on St. Patrick's Day. This recipe makes a delicious, hearty pork stew that will feed your body and warm your bones on a cold night. Keeps and freezes well, so makes enough for later. Makes a great meal for lunch or dinner.

Ingredients

• 1 (2½ pound) boneless pork shoulder, cut into 2-inch cubes
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon potato starch
• 1 bay leaf
• ¾ teaspoon caraway seed
• 1 (12 fluid ounce) bottle gluten-free dark beer (Like Ground Breaker Dark Ale)
• 2 cups chicken broth
• 3 carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• ¼ cup chopped fresh flat-leaf parsley
• 3 tablespoons balsamic vinegar
• 12 Brussels sprouts, halved
• 3 cups mashed potatoes, or as needed
• 1 teaspoon chopped fresh flat-leaf parsley, for garnish

Directions
Season pork with salt and black pepper.

Heat oil in a large pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl.

Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent, 7 to 10 minutes. Add garlic; sauté until fragrant, about 30 seconds.

Stir potato starch into onion mixture; cook and stir until potato starch is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour in beer. Cook and stir until thickened, 1 to 3 minutes.

Stir browned pork, broth, carrots, and celery into beer mixture; bring to a simmer. Stir 1/4 cup parsley and balsamic vinegar into stew; reduce heat to medium-low and simmer until pork is fork-tender, about 2 hours.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender, about 5 minutes. Drain.

Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.

Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.

Note
Use baby cabbage instead of Brussels sprouts, as desired.

Celiac.com 12/12/2023 - Looking for some hearty, tasty, gluten-free comfort food? Dive into this Gluten-free Hamburger Steak with Gravy. The recipe seems fancy, but it's easy to make and fun to eat. It's a simple, yet delightful a blend of ground beef, gluten-free bread crumbs or Panko, egg, Worcestershire sauce, and seasonings. Add a savory gluten-free pan gravy, and you have the makings of a memorable gluten-free meal.

Ingredients:

• 1 pound ground beef
• ¼ cup gluten-free Panko or bread crumbs
• 1 egg
• 1 teaspoon Worcestershire sauce
• ½ teaspoon seasoned salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ⅛ teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 cup thinly sliced onion
• 2 tablespoons potato starch
• 1 cup gluten-free beef broth
• 1 tablespoon cooking sherry
• ½ teaspoon seasoned salt

Directions:
Mix ground beef, gluten-free bread crumbs, egg, Worcestershire sauce, salt, onion powder, garlic powder, and pepper together in a large bowl until combined. Form into 8 balls, then flatten each one into a patty.

Heat oil in a large skillet over medium heat. 

Add patties and onion; fry until patties are nicely browned, about 4 minutes per side. 

Transfer beef patties to a plate, and keep warm.

Mix potato starch in cold water, and slowly add to onions and drippings in the skillet. 

Stir with a fork, scraping bits of beef off of the bottom of the skillet as you stir. Gradually mix in beef broth and sherry. 

Season with seasoned salt. 

Simmer and stir over medium-low heat until gravy thickens, about 5 minutes.

Reduce heat to low, return patties to the gravy, cover, and simmer until cooked through, about 15 minutes.
 

Celiac.com 12/07/2023 - This recipe offers succulent chicken breasts bathed in a luscious teriyaki marinade, topped with crispy bacon strips, and then baked to perfection. Add a colorful medley of onions, green bell peppers, and mushrooms for delightful textures and savory goodness. Topped with gooey, melted mozzarella cheese, these potatoes are a symphony of flavors that will elevate your dinner to a whole new level. Get ready to impress your taste buds with this savory and visually stunning creation.

Ingredients:

• 4 (5 ounce) skinless, boneless chicken breast halves
• 1 cup gluten-free teriyaki marinade sauce
• ½ pound bacon
• 2 tablespoons butter
• 1 small onion, cut into long slices
• 1 small green bell pepper, cut into thin strips
• 1 (8 ounce) package fresh mushrooms, coarsely chopped
• 4 slices mozzarella cheese
• Garlic Slices (optional)

Directions:
Marinate the chicken: Place chicken in a nonporous glass dish or bowl. Pour gluten-free teriyaki marinade and garlic slices over chicken and toss to coat. Cover and refrigerate for 1 to 2 hours.

Preheat the oven to 350F (175C).

Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.

Bake chicken in the preheated oven until cooked through and juices run clear, 20 to 30 minutes.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.

Melt butter in the same skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup marinade and simmer until soft. Drain and set onion mixture aside.

Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake until cheese is melted and bubbly, another 10 to 15 minutes.

Celiac.com 12/01/2023 - Tired of boring potato soup? This delicious gluten-free potato soup comes together with just a few simple ingredients. Garnish with a pat of butter, and serve with warm, crisp gluten-free bread for a winning, warming, meal.

Ingredients:

• 6 russet potatoes, peeled and cut into ½-inch cubes
• 5 slices bacon, cut into ½-inch pieces
• 3 tablespoons butter
• 2 stalks celery, cut into ¼-inch slices
• ½ large onion, diced small
• 20 baby carrots, cut into ¼-inch pieces
• 2 teaspoons kosher salt, divided
• 1½ teaspoons freshly ground black pepper, divided
• 3 tablespoons potato starch
• 2 cups half-and-half
• 1½ cups chicken broth
• ¼ teaspoon dried thyme
• ⅛ teaspoon cayenne pepper
• 1 dash ground nutmeg
• 4 green onions, finely sliced
• 1 dash paprika, or to taste

Directions:
Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.

Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.

Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and ½ teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in potato starch; cook and stir for 2 minutes.

Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, ½ teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.

Ladle into serving bowls. Garnish with ½ teaspoon pepper, green onions, and paprika.