Celiac.com 05/25/2022 - Got a craving for something fancy, delicious, AND gluten-free? And easy? Okay, we've got you covered with this stunning lobster dish that is gluten-free, and surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden. It's an easy way to prepare lobster, and a great way to get fancy without too much trouble.

Ingredients:

• 1 medium (1½ pound) cooked lobster
• 2 tablespoons butter
• 1 shallot, finely chopped
• 1⅜ cups fresh fish stock
• ¼ cup white wine
• ¼ cup double cream or crème fraîche
• ½ teaspoon hot spicy gluten-free mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper to taste
• ¼ cup freshly grated Parmesan cheese

Directions:
Cut the lobster in half lengthwise, and remove the meat from the claws and tail, and set meat and shell aside. 

Remove any meat from the head and set aside. 

Cut all the meat up into pieces and place back into the shell.

Melt the butter in a large skillet over medium heat. 

Add the shallot; cook and stir until tender. 

Mix in the fish stock, white wine and double cream. 

Bring to a boil, and cook until reduced by half. 

Mix in the mustard, lemon juice, parsley, salt and pepper.

Heat your oven broiler.

Place the lobster halves in a baking pan or dish.

Spoon the sauce over the lobster meat in the shell. 

Sprinkle Parmesan cheese over the top.

Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Celiac.com 04/13/2022 - This updated gluten-free version of the original recipe made famous by the King Ranch is easy to make, and sure to please even most eaters.

Ingredients:

• ½ tablespoon vegetable oil
• ½ medium yellow onion, diced
• ½ medium red bell pepper, diced
• ½ medium green bell pepper, diced
• ½ (10.75 ounce) can gluten-free condensed cream of mushroom soup (like Walmart Great Value)
• ½ (10.75 ounce) can gluten-free condensed cream of chicken soup (like Walmart Great Value)
• ½ (10 ounce) can diced tomatoes with green chile peppers (or just use the two separately, about half and half)
• ½ cup chicken broth
• 1 tablespoon sour cream
• 1 teaspoons ground cumin
• ½ teaspoon ancho chile powder
• ¼ teaspoon dried oregano
• ⅛ teaspoon chipotle chile powder
• ½ cooked chicken, torn into shreds or cut into chunks
• 4 ounces shredded Cheddar cheese
• 1 small can (4 ounces) of Ortega Diced Green Chiles, optional
• 5 (6 inch) corn tortillas, cut into quarters
• ¼ cup scallions, chopped, as garnish

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

Heat oil in a large skillet over high heat. 

Sauté onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.

In a large bowl, stir in onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder, until well mixed.

Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. 

Stir in Ortega chiles.

Spread ½ the chicken over the sauce. 

Spread about half the sauce over the chicken and top with ⅓ the cheese. 

Spread a layer of tortillas over the cheese. 

Spread remaining ½ the chicken over the tortillas, and top with almost all of the remaining sauce, reserving ½ cup sauce. 

Top with ⅓ the cheese, remaining tortillas, the reserved ½ cup sauce, and remaining ⅓ cheese.

Bake about 30-40 minutes at 350 F, until bubbling. 

When bubbling, change the oven temperature to broil. 

Broil about 2 to 3 minutes more, until top is golden.

Sprinkle with chopped scallions, and serve.

Celiac.com 03/24/2022 - A good casserole can save dinner and sometimes help hard working parents to save their sanity. This cheesy casserole features layers of scalloped potatoes and ham baked in a Jack and Cheddar cheese sauce. It's a quick and easy recipe that's tasty, and perfect for these still cool spring evenings.

Ingredients:

• 1 ½ tablespoons butter
• ½ small yellow onion, diced
• 1½ tablespoons potato starch
• ½ cup half-and-half
• ¼ cup whole milk
• salt and ground black pepper to taste
• ½ teaspoon garlic powder
• ¼ teaspoon gluten-free Worcestershire sauce
• ¼ teaspoon onion powder
• ⅛ teaspoon paprika
• 2 large russet potatoes, peeled and thinly sliced
• ¾ cut chopped hickory smoked ham
• ¼ cup grated Cheddar cheese
• ¼ cup grated Monterey Jack cheese

Directions:
Heat the oven to 375 degrees F (190 degrees C). 

Coat the inside of a baking dish with butter. Set aside.

Melt butter in a large skillet over medium heat. Add onion; cook and stir until starting to soften, 3 to 4 minutes. 

Sprinkle potato starch over onion and whisk together. 

Cook until golden brown, about 2 minutes. 

Stir in half-and-half and milk; whisk until thickened, 3 to 4 minutes more. 

Remove from heat; season sauce with salt and pepper. 

Add garlic powder, Worcestershire sauce, onion powder, and paprika.

Place half the sliced potatoes into the baking dish; top with half the chopped ham. 

Sprinkle half the Cheddar cheese and half the Monterey Jack cheese on top. 

Pour in half the sauce from the skillet. 

Repeat layering the remaining potatoes, ham, cheeses, and sauce, ending with a layer of cheese and sauce. 

Cover dish with aluminum foil.

Bake at 375 F for 40 minutes. 

Remove the foil and bake about 10-15 minutes more, until the cheese on top is golden and sauce is bubbling.

Celiac.com 03/10/2022 - In places where the rain and the snow have yet to give way to sunshine and flowers, a heartier fare is required to help us make it to the longer days ahead. This hearty, zesty white bean and vegetable stew is just the dish. A delightful marriage of beans, vegetables, and mushrooms, it's gluten-free, vegan, and offers a pleasing diversion from traditional stews. Best of all, it comes together easily. Enjoy!

Ingredients:

• 8 servings
• 1 lb. dried large white beans (such as lima or gigante), soaked overnight, drained
• 1 onion, trimmed, peeled, halved through core
• 3 ribs celery, trimmed, halved
• 1oz. dried shiitake mushrooms (about 10 large tops)
• 8 sprigs parsley, plus ¾ cup parsley leaves with tender stems
• 1 head of garlic, halved, plus 1 garlic clove, finely grated
• 1 tablespoon plus 1 teaspoon kosher salt, plus more
• ¾ cup plus 3 tablespoon extra-virgin olive oil, plus more for drizzling, divided
• ¾ cup mint leaves
• 1 bunch radishes
• 1 bunch medium-size asparagus (about 1 pound)
• 1 10-oz. bag frozen peas, thawed
• 8 thick slices gluten-free country or sourdough bread
• 1 4" piece fresh horseradish root, peeled
• 1 lemon, cut into 8 wedges

Directions:
Heat oven to 300° F. 
Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 tablespoon salt, 3 tablespoons oil, and 2 qt. water in a large Dutch oven. 

Bring to a simmer over medium-high heat, cover, and transfer to oven. 

Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. 

*Note: When checking beans for doneness, stir gently and taste at least a few beans to make sure they’re all tender.

Using tongs, pull out aromatic herbs and discard. 

Generously season the beans with salt. Let sit on stovetop, uncovered, until ready to serve.

While beans cook, make your pistou and prepare the vegetables and garnishes. 

Finely chop mint and ¾ cup parsley leaves. 

Transfer to a small bowl. 

Add ¾ cup oil, grated garlic, and 1 teaspoon salt and stir to combine; set pistou aside.

Trim and wash radishes, then slice as thinly as possible into coins. 

Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.

Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. 

Cut off tips, then cut each tip in half lengthwise. 

Slice now-tipless stalks crosswise into thin coins. 

Toss asparagus coins and tips and peas in a medium bowl; set aside.

When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat. Be careful not to stir too much—you want to keep the beans whole!

While the beans simmer, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked, but still bright green and crunchy, about 2 minutes.

Drain reserved radishes. Grate horseradish root on a plate with a Microplane (like with Parmesan cheese). 

Bring Dutch oven full of stew directly to the table. 

Serve with toasted gluten-free bread, pistou, radishes, lemon wedges, and horseradish on the side.

Celiac.com 02/11/2022 - Soups made with fresh spring vegetables are big favorite with us. They are light, easy to make, and brimming with nutrition. This easy, delicious spring soup is a simple, yet inspired marriage of fresh spring vegetables, beans, parsley and tarragon.

Ingredients:

• 7 cups water
• 10 small red potatoes, quartered
• 2 medium carrots, sliced ¼ inch thick
• 2 celery ribs, sliced ¼ inch thick
• 1 medium onion, coarsely chopped
• 1 large leek, sliced ¼ inch thick
• ½ tablespoon kosher salt
• ½ pound green beans, cut into 1-inch lengths
• ½ pound frozen peas
• 2 tablespoons chopped parsley
• 1 tablespoon chopped tarragon
• Freshly ground pepper

Directions:
In a large pot, combine the water with the red potatoes, peas, carrots, celery, onion and leek. 

Bring to a boil. 

Add the salt and simmer over moderately low heat for 30 minutes.

Add the green beans and simmer until tender, 3 minutes. 

Stir in the parsley and tarragon. 

Season with pepper and serve.

Celiac.com 01/13/2022 - Frank's RedHot Original Cayenne Pepper Hot Sauce was a key ingredient in the original Buffalo style chicken wings that set the standard for all to follow. This recipe seeks to recapture the magic of these original wings in a gluten-free style. Frank's is made from "DISTILLED VINEGAR, AGED CAYENNE RED PEPPERS, SALT, WATER, CANOLA OIL, PAPRIKA, XANTHAN GUM, NATURAL BUTTER TYPE FLAVOR AND GARLIC POWDER."

While not labeled gluten-free, Frank's contains no gluten ingredients and is considered naturally gluten-free. Again, Frank's is not labeled "gluten-free," so you if this is a concern, choose another trusted brand of hot sauce. 

Ingredients:

• Two dozen chicken wings
• 1 cup tapioca flour
• ½ cup whipped butter, softened
• ½ cup Frank's RedHot Original Cayenne Pepper Hot Sauce
• 1 teaspoon sugar
• 1 teaspoon baking soda

Directions:
Mix whipped butter, sugar and RedHot Sauce in medium bowl; set aside.

Heat oil in deep frying pan to 350F or 180C. 

In a large plastic bag, add chicken, tapioca flour and baking soda. 

Remove coated wings and and place in the fryer in small batches.

Fry wings in small batches at 180°C (350°F) for 12 minutes or until cooked and crispy. 

Drain cooked wings on kitchen paper to soak up any excess oil.

Toss wings in sauce mixture until well coated. 

Serve with blue cheese, ranch dressing, and celery and carrot sticks, as desired.

Celiac.com 01/07/2022 - A harmonious marriage of fresh oysters, lump crabmeat, onions, mushrooms, bell peppers and Zatarain’s Long Grain and Wild Rice, this gluten-free version of the New Orleans holiday classic will turn heads and bring smiles all around. 

Ingredients:

• 2¼ cups water
• 4 tablespoons butter, divided
• 1 package Zatarain's Long Grain & Wild Rice
• 1 cup chopped onion
• 1 cup sliced mushrooms
• ½ cup diced green bell pepper
• 1 pound lump crabmeat
• 1 pint oysters, drained
• 1 cup toasted chopped pecans
• ½ cup gluten-free bread crumbs
• 3 tablespoons thinly sliced green onion

Directions:
Boil water and 2 tablespoons of the butter in medium saucepan. 

Stir in Rice Mix, and return to boil. 

Reduce heat to low; cover and simmer 25 minutes or until rice is tender. 

Remove from heat. 

Let stand 5 minutes

Meanwhile, melt remaining 2 tablespoons butter in large skillet on medium heat. 

Add onion, mushroom and bell pepper; cook and stir 5 minutes or until tender. 

Add crabmeat and oysters; cook and stir 4 minutes

Stir in rice mixture, pecans, gluten-free bread crumbs and green onion. 

Cook and stir until heated through.

Serve hot.

Celiac.com 12/23/2021 - Looking to deliver a tasty, eye-catching ham this Christmas? This Pineapple Honey-Glazed Ham dressed in pineapple rings and maraschino cherries is just the way to go. With a tasty glaze of pineapple juice, honey and brown sugar to deliver the perfect balance of sweet and salty, the final product is sure to please. 

Ingredients:

• One 9- to 10-pound bone-in fully-cooked smoked ham (butt or shank half)
• 1 tablespoon whole cloves, optional 
• Two 20-ounce cans sliced pineapple 
• 20 maraschino cherries  
• 2 cups honey
• 2 cups light brown sugar 

Directions:
Let the ham sit at room temperature for about 30 minutes.

Heat oven to 325 degrees F.

Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. If using cloves, push them into the intersections of the cuts. Put the ham, flat-side down, on a rack in a roasting pan. 

Drain the pineapples, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. 

Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick. 

Pour ¼-inch water in the bottom of the pan and tent the ham with foil. 

Roast until an instant-read thermometer inserted in the thickest part of the ham (avoiding bone) registers 130 degrees F, about 2 hours 30 minutes (or about 15 minutes per pound). 

Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Simmer, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside. 

Increase the oven temperature to 425 degrees F.  

Uncover the pan and carefully brush a third of the glaze all over the ham. If the water in the roasting pan has evaporated, add more. 

Bake the ham for 15 minutes more. 

Brush with another third of the glaze and bake for 15 minutes more. 

Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. 

Let rest for 15 minutes.

Serve with your favorite gluten-free side dishes for a great gluten-free Christmas.

Celiac.com 09/23/2021 - Summer is fast coming to an end, but for those who refuse to go down without a fight, and for those looking to book some drink recipes for next year, here's a delightfully refreshing lemonade made with cucumber and mint. It's sure to be a big hit on those waning days of summer heat.

Ingredients:

• 1 large English cucumber
• 1 cup lemon juice
• ¾ cup sugar or preferred sweetener
• ½ cup fresh mint leaves loosely packed
• 6 cups water or sparkling water
• 1 large lemon

Instructions:
Chop half of the cucumber. Add the chopped cucumber to a large sauce pot.

Add the lemon juice, sugar, and half of the mint leaves to the pot.

Place the pot over medium heat. 

Cook, stirring occasionally, until the sugar is completely dissolved (about 5-7 minutes). Remove from the heat.

Pour the liquid through a fine mesh strainer to remove the cucumber and mint.

Add the liquid to a large serving pitcher.

Slice the remaining half of the cucumber. Slice the lemon.

Add the water, sliced cucumber, sliced lemon, and the remaining mint leaves to the pitcher. 

Stir well.

Serve cold with a fresh mint sprig.

Celiac.com 06/12/2021 - We've been eating more fish lately, and that means we've been looking for nice side dishes to round out the meals. This recipe for English style mushy peas caught our eye, and has become a regular when we make our Rice Chex gluten-free fish and chips. Can you use fresh peas? Sure, but frozen peas make life easier, and actually turn out quite nicely.

Ingredients:

• 1 (10 ounce) package frozen green peas
• ¼ cup heavy cream
• 1 tablespoon butter  
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Directions: 
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.

Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

Celiac.com 02/24/2021 - In most of the country, it's still too cold for proper outdoor grilling, but don't let that stop you from enjoying a good steak. Here's a steak you can appreciate any time of the year. This recipe sears the steak in a pan, and finishes it off with a mix of balsamic vinegar and your favorite gluten-free steak sauce. 

Here's a list of gluten-free steak sauces.

Ingredients

• 1-1½ pounds beef top sirloin steak (1½-inch thick)
• 1 teaspoon Kosher salt
• 1-2 tablespoons brown or yellow mustard
• 3 tablespoons balsamic vinegar
• 3 teaspoons gluten-free steak sauce
• Ground black pepper, as desired

Directions
Heat a lightly oiled cast iron or other skillet. 

Generously sprinkle steak with salt. Rub steak lightly with mustard.

When pan is nearly smoking, place steak in the pan. 

Cook steak 3 to 3½ minutes.

Meanwhile, mix vinegar and steak sauce.

Turn steak and drizzle with 1 tablespoon vinegar mixture. 

Cook second side 3 to 3½ minutes, until meat reaches desired doneness.

Remove steak to a cutting board; let stand 5 minutes. 

Cut steak into ¼-inch slices, and arrange on serving plates.

Sprinkle with black pepper, as desired.

Drizzle slices with remaining vinegar mixture, as desired, and serve immediately with your favorite side dishes.

Celiac.com 02/19/2021 - If you're looking for a super simple, super satisfying dinner, then this roasted ham and potatoes is the way to go. Serve it for an easy, hearty dinner, or top it with your favorite eggs and Hollandaise, and lay it out for breakfast, lunch, or even an easy weekend brunch. It's versatile, reliable, and totally unfussy. 

Ingredients:

• Dash of olive oil
• 1 pound fully cooked sliced ham (about ½ inch thick)
• 1½-2 tablespoons butter
• 4 medium potatoes, peeled, quartered and cooked [HOW?]
• Fresh parsley, chopped
• Salt and pepper to taste

Directions:
Tip: Soak the cut potatoes in salted ice water for 20 minutes before cooking. Salt adds flavor, while soaking removes excess starch, and creates a much crisper finish.

Add the potatoes to a large pot of salted boiling water, leaving about 2 inches of water above them, and cook for 5-7 minutes. 

Use a fork to test firmness of potatoes.

Drain parboiled potatoes in a strainer and leave to dry.  

Once dry, gently shake the strainer to rough up the surface.

Add the potatoes into a large bowl.  

Add the salt and pepper, gently stir to coat.

In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. 

Move ham to one side of the skillet.

Brown cooked potatoes in drippings until tender. 

Sprinkle potatoes with parsley.

If you like, go crazy and toss a fried egg on the plate. Yeah, it's okay to have breakfast for dinner.