Celiac.com 01/26/2023 - If you're looking for a simple, tasty, down-home recipe for Valentine's Day, try these pork chops with mushroom gravy. They offer all the joy and flavor and pride of a fancy restaurant meal right at home. Serve with rice or mashed potatoes and garnish with fresh parsley or chives.

Ingredients:

• 2 pounds bone-in or boneless pork chops, or pork tenderloin
• ½ teaspoon paprika
• kosher salt and ground black pepper to taste
• ¼ cup butter, divided
• 1 (8 ounce) package sliced fresh brown or white mushrooms
• 4 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons corn starch, potato starch or arrowroot powder
• 2 cups beef broth

Directions:
Season both sides of pork chops with paprika, salt, and pepper.

Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.

Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.

Put the starch or arrowroot into a jar, add a tiny bit of water, and shake until blended. Add to the skillet, stirring to remove any lumps. 

Slowly add beef broth, whisking until incorporated. Season with salt and pepper. 

Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. 

Thin or thicken as needed, and check seasoning again.

Return pork chops to the skillet and cook until heated through, about 1 minute. 

Serve hot with rice, or mashed potatoes.
 

Celiac.com 12/30/2022 - Looking for a change of pace for New Year's dinner? Done with turkey? Can't bother with prime rib? Looking to go big and tasty, but with minimal fuss? Try this great recipe for beef tenderloin for a dinner that will melt in your mouth. Serve it with the rest of the items on the menu below, and you've got the makings of a truly memorable gluten-free feast. 

Perfect Beef Tenderloin

Ingredients:

• 1 (3 pound) beef tenderloin roast
• ⅜ cup red wine
• ⅜ cup gluten-free soy sauce
• ½ cup melted butter
• cracked black pepper (optional)
• Fresh Rosemary for garnish

Directions:
Heat the oven to 350 degrees F (175 degrees C).

Place roast into a shallow, glass baking dish. One at a time, pour soy sauce, red wine and melted butter over the tenderloin and optional cracked black pepper.

Bake in hot oven (350 F) for 10 minutes, then turn roast over and continue cooking, basting occasionally until the internal temperature of the roast reaches 140 degrees F (60 degrees C) for medium, 35 to 40 minutes (or cook to desired degree of doneness).

Let meat rest for 10 to 15 minutes before slicing.

Chef John's Perfect Mashed Potatoes

Ingredients:

• 3 large russet potatoes, peeled and cut in half lengthwise
• ½ cup whole milk
• ¼ cup butter
• salt and ground black pepper to taste

Directions:
Place potatoes in a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes.

Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. Turn off heat.

Mash potatoes with a potato masher twice around the pot, then add milk and butter. Continue to mash until smooth and fluffy. Whisk in salt and black pepper until evenly distributed, about 15 seconds.

Perfect Brown Gravy

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons potato starch, arrowroot or tapioca flour
• 1 (14 ounce) can beef broth or pan drippings
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• salt and ground black pepper to taste

Directions:
Melt butter in a small saucepan over medium heat. 

Whisk in potato starch, arrowroot or tapioca flour and stir until the mixture becomes paste-like, and brown, about 3-5 minutes. 

Whisk in beef broth or pan drippings gradually. 

Cook and stir until no lumps remain, about 2 minutes. 

Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. 

Cook and whisk until gravy thickens, about 5 minutes more.

Orange Glazed Carrots

Ingredients:

• 1 pound baby carrots
• ¼ cup orange juice
• 3 tablespoons brown sugar
• 2 tablespoons butter
• 1 pinch salt

Directions:
Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.

Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Maple Roasted Brussels Sprouts with Bacon

Ingredients:

• 1 pound whole Brussels sprouts
• 4 slices bacon, cut into 1/2-inch pieces
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 3 tablespoons pure maple syrup

Directions
Heat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.

Trim ends off Brussels sprouts and cut any large ones in half. Transfer to a large bowl.

Add bacon, salt, and pepper to the Brussels spouts. Drizzle olive oil and maple syrup over top and toss until sprouts are well coated. Transfer to the prepared baking sheet and spread in a single layer.

Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 20 to 30 minutes, stirring halfway through.
 

Celiac.com 12/27/2022 - These simple, succulent grilled lamb chops are an easy way to bring lamb to your holiday table without all the fuss of roasting. These chops are marinated in a blend of vinegar, olive oil, garlic and spices. Serve them with rice, salad or potatoes and your favorite sides for a quick and easy lamb dinner.

Ingredients:

• 6 (6 ounce) lamb chops
• 1 onion, thinly sliced
• ¼ cup distilled white vinegar
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 teaspoons salt
• ½ teaspoon black pepper

Directions:
Mix together onion, vinegar, oil, garlic, salt, and pepper in a large resealable bag. Add lamb, seal bag, and toss to coat. Marinate in the refrigerator for 2 hours.

Heat an outdoor grill for medium-high heat. Alternatively, use a griddle with ridges and get it hot enough to 

Remove lamb from marinade and leave any onions on that stick to meat; discard marinade. Wrap exposed ends of bones with aluminum foil to keep them from burning.

Cook on the heated grill to desired doneness, about 3 minutes per side for medium. 

(The chops may also be broiled in the oven for about 5 minutes per side for medium.)

Celiac.com 12/01/2022 - Chef John has been a go-to inspiration for more than a few of the recipes we have transformed into culinary magic with our gluten-free versions. These garlic shrimp are grilled over high heat charcoal, then drizzled with a quick, easy, source of fresh herbs. The recipe happens to be naturally gluten-free, so no changes needed. As Chef John notes, the recipe works best with fresh herbs, so it's good to splurge and buy anything you can't get from your herb garden. Be sure to buy extra large shrimp for longer grilling, and maximum caramelization.

Chef John's Grilled Garlic and Herb Shrimp

Ingredients:

• 1½ teaspoons kosher salt
• ½ teaspoon lemon zest 
• 3 cloves garlic, thinly sliced
• 3 tablespoons chopped fresh basil leaves
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped fresh lemon thyme leaves
• 4 tablespoons olive oil, divided, or as needed
• 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on skewers

Sauce:

• 1 tablespoon olive oil
• ½ lemon, juiced
• ½ teaspoon red pepper flakes
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1 lemon, cut into wedges

Directions
Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.

Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.

Place shrimp in a large bowl and mix in about ⅔ of the sauce, reserving ⅓ for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. 

Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.

Heat an outdoor grill for high heat and lightly oil the grate.

Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.

Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

Celiac.com 11/02/2022 - Jambalaya is a tasty southern stew made with hearty brown rice, shrimp, sausage, tomatoes, peppers and onions. This gluten-free version of Chef John's Jambalaya may look simple, but when it's done well, it's what they call stick to your ribs cooking that keeps you coming back for more. Bake up some gluten-free corn bread, and enjoy!

Ingredients:

• 2 tablespoons butter
• 8 ounces gluten-free andouille or kielbasa sausage, cut into ¼ slices (I use kielbasa)
• 2 tablespoons ground paprika
• 1 tablespoon ground cumin
• ½ teaspoon cayenne pepper
• ½ cup diced tomatoes
• 2 stalks celery, sliced 1/4 inch thick
• 1 large green bell pepper, diced
• 4 green onions, thinly sliced
• 1 teaspoon salt
• 1 bay leaf
• 1 cup uncooked brown rice
• 3 cups chicken stock
• 1 pound large shrimp, peeled and deveined
• salt and ground black pepper to taste

Directions:
Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.

Stir in paprika, cumin, and cayenne; cook for 1 minute.

Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.

Add brown rice and stir to combine. Stir in chicken stock, bring it to a simmer, then turn heat to low. Cover and cook until rice is just tender, about 45 minutes.

Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.

Garnish with sliced green onions.

Cook's Note:
Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower, so judge accordingly.

Celiac.com 08/31/2022 - Flank steak is a tasty, economical way to feed a small crowd. This version is seasoned with a zesty blend of chili, lime, brown sugar, cumin and other spices. It's great for grilling, and sure to have folks coming back for more.

Ingredients

• 1 1½- to 2-pound flank steak
• 1 lime, plus wedges for serving
• 1 tablespoon chili powder
• 1 tablespoon packed light brown sugar
• 2 teaspoons chopped fresh thyme
• 1 teaspoon ground cumin
• 1 teaspoon chipotle chile powder
• Kosher salt and freshly ground pepper
• Vegetable oil, for the grill

Directions
Grate the zest of 1 lime; cut the lime in half. 

Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, ½ teaspoon salt and a few grinds of pepper in a small bowl. 

Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. 

Rub the spice mixture on both sides of the steak, and let stand at room temperature for 30 minutes.

When the steak is marinated, heat a grill to medium high. 

Brush the grates with vegetable oil. 

Grill the steak until well browned, about 8 minutes. 

Flip and grill until a thermometer inserted sideways into the center registers 130F to 140F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).

Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. 

Serve with lime wedges.

Celiac.com 08/26/2022 - These tasty little morsels are a perfect blend of eggplant, asparagus, ricotta, Romano cheese and a few herbs and spices. They are gluten-free, easy to make, easy to eat, and deliver big flavor. They'll make a great addition to your next summer gathering.

Ingredients:

Vegetables:

• 1 large or 2 small eggplants, unpeeled, cut into 12 (½-inch thick) slices
• 16 medium asparagus spears (about 1½ pounds), trimmed to 5-inch lengths
• Extra-virgin olive oil, for drizzling
• Salt and freshly ground black pepper

Filling:

• 1 (15-ounce) container whole milk ricotta cheese
• ½ cup chopped fresh basil
• ½ cup grated Pecorino Romano
• Zest and juice of 1 large lemon
• Salt and freshly ground black pepper

Directions:
Place an oven rack in the center of the oven. Heat the oven to 200 degrees F.

Filling:
In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.

Vegetables: 
Place a grill pan over medium-high heat, or heat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. 

Grill the eggplant until tender, about 4 minutes each side.

Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender.

Cool asparagus on a plate. When cool, cut the asparagus in half crosswise.

Assembly:
Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. 

Place another slice of eggplant on top and repeat the layers. 

Top each napoleon with a slice of eggplant and place on a small baking sheet.

Bake about 10 minutes, and serve warm.

Celiac.com 08/24/2022 - If you're looking for a great gluten-free shrimp recipe for the barbecue, these maple-orange shrimp kebobs are an easy, tasty, and gluten-free way to enjoy summer.

Ingredients

• 24 jumbo shrimp, peeled and deveined
• 3 tablespoons vegetable oil
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ cup Heinz Tomato Ketchup
• ¼ cup orange juice
• ¼ cup maple syrup
• 1 tablespoon Heinz Worcestershire Sauce
• 1 tablespoon Heinz Apple Cider Vinegar
• ½ teaspoon paprika
• 3 cloves garlic, minced

Directions
Soak skewers in water for 15 minutes.

Wash shrimp and and dry on a paper towel.

Thread six shrimp onto long skewers. 

Brush the shrimp evenly with vegetable oil. 

Sprinkle with salt and pepper, and set aside.

Blend the ketchup with the orange juice, maple syrup, Worcestershire sauce, vinegar, paprika and garlic. 

Heat the grill to medium-high heat and grease lightly.

Brush kebobs all over with the maple-orange mixture. 

Grill for 2 to 3 minutes per side, basting often, or until the shrimp turn opaque. 

Serve warm with steamed rice and your favorite grilled vegetables.

Celiac.com 08/19/2022 - Mahi Mahi is a great fish for the grill. This recipe pairs grilled mahi mahi with a simple, tasty salsa made with summer squash. It's a great way to enjoy the fruits of summer and the sea fresh from the grill.

Ingredients:

• 1 yellow zucchini or yellow squash
• Kosher salt
• 2 tomatoes, diced
• ½ red onion, finely chopped
• ½ jalapeño pepper, minced (remove seeds for less heat)
• Juice of 2 limes
• ⅔ cup packed fresh cilantro (leaves and tender stems), chopped
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 8 skinless mahi mahi or striped bass fillets (about 6 ounces each)
• Extra-virgin olive oil, for brushing
• Freshly ground pepper

Directions:
Quarter the zucchini lengthwise, then thinly slice with a knife or mandolin. 

Transfer to a colander set over a bowl and toss with ½ teaspoon salt. Let drain 15 minutes.

Combine the zucchini, tomatoes, red onion, jalapeño, lime juice and half of the cilantro in a bowl. Set aside 1 hour.

Heat a grill to medium high. Mix the cumin and coriander in a small bowl. 

Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. 

Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. 

Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. 

Transfer to a platter.

Stir the remaining cilantro into the zucchini mixture and season with salt. 

Spoon over the fish.

08/06/2022 - If you're looking for a barbecue variation that will set tongues wagging and lips smacking, then try this Hawaiian-style chicken. Marinated in a delightful blend of soy, garlic, ginger, onion, sugar and a few spices. It's perfect for grilling and sure to please.

Ingredients:

• 5 pounds skinless chicken thighs
• 1 cup gluten-free soy sauce or tamari
• 1 cup brown sugar
• 1 cup water
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon grated fresh ginger root
• 1 tablespoon ground black pepper
• 1 tablespoon dried oregano
• 1 teaspoon crushed red pepper flakes (Optional)
• 1 teaspoon ground cayenne pepper (Optional)
• 1 teaspoon ground paprika (Optional)

Directions:
Whisk together the gluten-free soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl.

Add the chicken thighs, and toss to evenly coat.

Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.

Heat an outdoor grill for medium heat, and lightly oil the grate.

Remove the chicken thighs from the marinade. Discard the remaining marinade.

Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Celiac.com 07/09/2022 - There are many recipes for scallops out there that either sear, sauté or grill. Nothing wrong with those approaches. But, these scallops rely on the broiler to deliver tender, golden scallops in no time at all. Try them for a delicious departure from the usual dinner suspects. 

Ingredients

• 1 ½ pounds bay scallops
• 1 tablespoon garlic salt
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice
• garnish with your favorite veggies

Directions
Heat the broiler.

Rinse scallops, the dry lightly with paper towel, then place in a shallow baking pan. 

Sprinkle with garlic salt, melted butter and lemon juice.

Broil 6 to 8 minutes or until scallops start to turn golden. 

Remove from oven and serve with extra melted butter or margarine on the side for dipping.

06/30/2022 - If you're looking for an easy, tasty, nutritious gluten-free recipe that goes great for lunch or dinner, and kicks up the fanciness factor a couple levels, then this simple, marinated honey-ginger salmon is the recipe for you!

Ingredients

• 1 tsp. ground ginger
• 1 tsp. garlic powder
• 1/3 cup gluten-free soy sauce
• 1/3 cup orange juice
• 1/4 cup honey
• 1 green onion (chopped)
• 1 1/2 lb. salmon fillet

Directions
In a large plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. 

Place salmon in bag and seal tightly. 

Turn bag gently to distribute marinade. 

Refrigerate for 15 to 30 minutes.

Heat an outdoor grill for medium heat and lightly oil grate.

Remove salmon from marinade, shake off excess, and discard remaining marinade. 

Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.