Celiac.com 12/26/2020 - If you're craving enchiladas, but not the hassle or the calories, then this easy, nutritious marriage of chicken, beans, corn, enchilada sauce, and yummy spaghetti squash, is the way to go. A cinch to make, especially if you have some leftover chicken on hand. Be sure to use a gluten-free enchilada sauce, such as Hatch brand. It's a quick, lower calorie way to enjoy enchiladas on a cold night.

Ingredients:

• 2 each 8-ounce boneless, skinless chicken breasts
• 1½ cups chicken broth
• 1 2½-to-3-pound spaghetti squash (about 2 pounds), halved lengthwise and seeded
• 1¼ cups gluten-free red enchilada sauce (Hatch or similar), divided
• 1 medium zucchini, diced
• ½ cup frozen or canned corn
• ½ cup canned black beans
• 1 cup shredded pepper Jack cheese
• 1½ teaspoons salt
• ½ teaspoon ground black pepper

Directions:
Position racks in upper and lower thirds of oven. 

Heat oven to 450F.

Salt the chicken, and place into a medium saucepan, add chicken broth to cover and bring to a boil. 

Cover, reduce heat, and gently simmer until cooked through.

Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl.

Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons chicken broth. 

Microwave, uncovered, on High until the flesh is tender, about 10 minutes. 

(Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400F oven until the squash is tender, 40 to 50 minutes.)

Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. 

Stir 1 cup enchilada sauce, zucchini, corn, beans, ½ teaspoon pepper and ½ teaspoon salt into the squash and chicken. 

Divide the mixture between the shells; top with the remaining ¼ cup enchilada sauce and cheese.

Bake at 450 F on the lower rack for 10 minutes. 

Move to the upper rack, and broil on high for about 2 minutes, until the cheese starts to bubble and turn brown. 

To serve, cut each shell in half.

Celiac.com 12/10/2020 - If you're looking for a tasty gluten-free steak sauce to make at home, then this delicious tangy, savory marriage of butter, horseradish, mustard and fresh herbs is the way to go.

Gluten-Free Steak Sauce 

Ingredients:

• 8 tablespoons butter, soft
• 1 small shallot, minced
• 5 chives, finely minced
• 3 garlic cloves, minced
• 3 tablespoons prepared fresh horseradish
• 3 tablespoons Dijon mustard
• 3 teaspoons minced fresh thyme
• pinch of cayenne pepper, to taste
• Dash of Worcestershire sauce, as desired
• salt and fresh cracked pepper, to taste

Directions:
In a bowl, whisk all ingredients until well combined.

Let the sauce sit for 10 or 15 minutes, until the butter cools and stiffens a bit.

Serve with your favorite steak.

Store leftovers in the fridge. Reheat in microwave in 10-15 second intervals, stirring often, until soft.
 

Celiac.com 11/14/2020 - Looking for a tasty, nutritious fall lunch that's a snap to make, fun to eat, and will put smiles on all the faces? These gluten-free grilled cheese and apple sandwiches are just the thing!

Ingredients:

• 1 small crisp apple, thinly sliced, divided
• 2 tablespoons butter
• ¾ teaspoon salt
• 1 tablespoon lime juice
• 4 slices of thick gluten-free sourdough or other bread
• 1 cup shredded Gouda, Swiss or Cheddar cheese
• 1 pinch ground black pepper, as desired

Directions
Use one tablespoon to butter the outsides of four slices of bread. Leave insides unbuttered.

Turn buttered sides down, and divide ½ cup cheese between the unbuttered sides. 

Top with the remaining apple slices, cheese and bread. Make sure buttered sides are out. 

Heat a large nonstick skillet over medium heat. 

When pan is hot, add the sandwiches, buttered side down, and cook until well browned. Flip when one side is down, and repeat other side until the cheese is melted, about 2 minutes per side. 

Remove to cutting board and slice in half. 

Serve immediately.

Celiac.com 10/22/2020 - If you're looking for some comfort food with a burst of summer flavor, this potato salad with bacon and eggs is a surefire hit. The bacon brings the salty crunch and the celery, while the ripe tomatoes deliver a burst of summer in every bite.

Ingredients:

• 3 medium russet potatoes (about 2 pounds), peeled, cut into 1" pieces
• 1 tablespoon plus ½ tsp. kosher salt
• 2 large eggs
• 4 slices bacon
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• ½ tablespoon yellow mustard
• 2 teaspoons chopped fresh dill
• ½ tablespoon garlic powder
• ½ tablespoon freshly ground black pepper
• 1 cup halved fresh cherry or grape tomatoes
• ½ cup celery (optional)

Directions:
Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes. 

Drain eggs, and transfer to a bowl of ice water and cool. 

Once eggs are cool, drain, peel, and quarter them.

Place potatoes in a large pot and cover with water to 2 inches above potatoes. 

Add 2 tablespoons salt and bring to a boil. 

Reduce heat and simmer until potatoes are just tender, about 15 minutes. 

Drain, and cool slightly. You'll want them warm when you dress them, to help soak up the dressing.

Cook bacon on a cookie sheet in the oven, at 375 degrees F, until brown and crisp, about 15 minutes. 

Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 tablespoon bacon fat in pan.

Whisk mayonnaise, sour cream, dill, mustard, garlic powder, pepper, celery (if desired), and remaining ½ teaspoon salt in a large bowl. 

Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. 

Transfer potato salad to a serving bowl, top with remaining bacon, and serve.

Celiac.com 09/04/2020 - We all love burgers, but sometimes we want the burger experience without all the carbs. That’s why these Hemingway-style burger bites are perfect for a relaxed summer afternoon!

For anyone who thought pan-fried hamburgers could never be exciting, the great Ernest Hemingway shows us how it's done. We make a small deviation from his original by keeping the patties small, but still thick. Serve them skewered with bacon, lettuce, tomato, onion and pickle for a perfect summertime burger treat. Don't forget to pour yourself a nice drink for the occasion. 

Hemingway's Ingredients:

• 1 lb. ground lean beef
• 2 cloves, minced garlic
• 2 little green onions, finely chopped
• parsley [sic]
• 1 heaping teaspoon, India relish
• 2 tablespoons, capers
• 1 heaping teaspoon, Spice Islands Sage [sic]
• ½ teaspoon Spice Islands Beau Monde Seasoning
• ½ teaspoon Spice Islands Mei Yen Pepper**
• salt and pepper
• 1 egg, beaten in a cup with a fork
• About ⅓ cup dry red or white wine
• 1 tablespoon cooking oil

Directions:
Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. 

Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. 

Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible.

Now make four fat, juicy patties with your hands. [Here, we make eight patties, still thick]

The patties should be an inch thick, and soft in texture but not runny. 

Have the oil in your frying pan hot but not smoking when you drop the patties and then turn the heat down and fry the burgers about four minutes. 

Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. 

Both sides of the burgers should be crispy brown and the middle pink and juicy.

Serve patties skewered with bacon, lettuce, tomato, onion and pickle for a perfect summertime burger treat. Don't forget to pour yourself a nice drink for the occasion. 

NOTES: 

• **Mei Yen Pepper is basically 4 parts salt, 4 parts sugar, and 1 part MSG.
• Bel Monde Spice seasoning is just Salt, Sugar, Onion Powder, and Celery Seed.

Read the original How to Make a Burger Like Hemingway at Esquire.com

Celiac.com 06/20/2020 - Being stuck at home during Covid-19 can take the fun out of spring. However, if you have a chicken, some mustard, honey and a few spices, you can cook some joy right back into your world, and this is just the recipe to do it. The recipe involves the process called 'spatchcocking,' which is a fun word for particular way of splitting a chicken and splaying open for cooking. This recipe comes to us from our much loved Chef John over at the Food Wishes blog and YouTube channel. 

Be sure to watch Chef John's fun and helpful video preparation here, especially if you're new to the process of spatchcocking:

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• ½ cup yellow mustard
• ¼ cup honey
• ¼ cup seasoned rice wine vinegar (cider vinegar will work)
• 2 teaspoons Sriracha
• 1 teaspoon smoked paprika
• 1 teaspoon freshly ground black pepper
• 3 teaspoons kosher salt, plus more as needed
• ¼ cup chicken stock, or as needed
• 2 tablespoons chopped green onions, or to taste (optional)

Directions:
In a large bowl, mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt, until combined.

Spatchcocking
Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.

Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. 

Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.

Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.

Heat the oven to 425 degrees F (220 degrees C). 

Line a rimmed baking sheet with aluminum foil.

Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.

While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.

Baste chicken with sauce and continue to roast, basting as desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.

Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

Celiac.com 05/09/2020 - If you're searching for an easy, one pot meal, this roasted salmon with asparagus, potatoes and tomatoes it just the trick. Toss in a handful of basil leaves, and you've got a tasty, satisfying one-pot gluten-free meal. Serve with white rice for a hearty dinner.

Ingredient:

• 2 thick salmon fillets 
• 12 ounces of small Yukon Gold or red potatoes
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 8 asparagus spears, trimmed and halved
• 2 handfuls cherry or grape tomatoes
• 8-10 basil leaves

Direction:
Heat oven to 425 Fahrenheit. 

Place the potatoes and 1 tablespoon of olive oil into an ovenproof dish, then roast them for about 20 mins until starting to brown. 

Add asparagus to the pot of potatoes, then continue roasting for 15 mins.

Throw in the cherry tomatoes and vinegar.

Gently place the salmon with the vegetables. 

Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. 

Scatter over the basil leaves and serve everything scooped straight from the dish.

Celiac.com 04/16/2020 - Colcannon is a common dish in Ireland, where is said to have fortune-telling properties. According to Wikipedia, "Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and kale. Irish historian Patrick Weston Joyce defined it as "potatoes mashed with butter and milk, with chopped up cabbage and pot herbs". It can contain other ingredients such as scallions (spring onions), leeks, Laverbread, onions and chives. Some recipes substitute cabbage for kale."

This recipe comes to us via Food Wishes, one of our favorite sources for good food. Chef John's colcannon is a delightful marriage of kale and leeks with rich, buttery mashed potatoes. And it's also gluten-free. Enjoy!

Video of Colcannon Preparation:

Ingredients:
3 large russet potatoes, peeled and quartered
2 tablespoons butter at room temperature
4 ounces kale, trimmed and chopped
1 leek, light parts only, rinsed and chopped
1 bunch green onions, chopped, white and green parts separated
2 tablespoons butter at room temperature
¼ cup heavy whipping cream
2 tablespoons butter, for serving
¼ cup green onions to garnish
salt and ground black pepper to taste

Directions:
Boil potatoes in a large pot of salted water until tender, about 10 minutes. 

Drain and transfer potatoes to a large bowl. 

Add 2 tablespoons butter and lightly mash the potatoes.

Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. 

Drain and transfer kale and leeks to a blender. 

Add white parts of the green onions, along with 2 more tablespoons butter, and blend about 1 to 3 minutes, until smooth, scraping the sides of the bowl as needed.

Stir pureed kale mixture into the bowl of potatoes and continue to mash. 

Season with salt and black pepper to taste. 

Add cream and stir until desired texture. 

Top with 2 tablespoons butter and green parts of the green onions.

Celiac.com 03/07/2020 - If you're looking for a spring-tastic off-the-wall, sure-to-please salad, then this zesty, zingy buffalo chicken salad might be just the thing. This salad is a blend of everything spring. A celebration of lettuce, spinach, cabbage, celery and cool cucumber dancing with bacon, blue cheese and zingy buffalo chicken.

Ingredients:

Buffalo Sauce

• Ingredients
• 16 tablespoons (1 cup or 8 ounces) unsalted butter
• 2 teaspoons garlic powder
• 1⅓ cups hot sauce, like Frank’s or Crystal

Chicken

• 1½ pounds boneless skinless chicken breasts
• 1 cup Gluten-free buffalo wing sauce
• 2 tablespoon honey
• Juice of 2 limes 
• 1 teaspoon garlic powder
• ½ teaspoon onion powder 
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil

Dressing

• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup buttermilk
• 2 cloves garlic, minced
• ¼ cup freshly chopped parsley
• 2 tablespoons freshly chopped dill
• 2 tablespoons freshly chopped chives
• 1½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon onion powder
• Pinch of cayenne pepper

Salad

• 4 cups chopped romaine lettuce
• 2 cups baby spinach
• 1 cup chopped purple cabbage
• 1 cup of chopped Fuji apple
• 2 stalks celery, sliced
• 1 carrot, shredded
• 1 Persian cucumber, cut into half moons
• ½ red onion, thinly sliced 
• 1 cups halved cherry tomatoes
• ¾ cups blue cheese crumbles
• ⅓ cup crispy bacon, chopped

 
Directions
Make the Buffalo Sauce

Here's a video link to this great, super simple gluten-free Buffalo wing sauce from Inspired Taste.

Melt butter in a medium pan over medium-low heat until melted. Remove pan from the heat to prevent the sauce from breaking.

Whisk in the garlic powder and hot sauce until a cohesive sauce forms, about 1 minute.

Make Chicken
In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. 

Reserve ⅓ cup of the marinade. 

Add chicken to remaining marinade and toss until well-coated. 

Marinate 30 minutes at room temperature, or cover and refrigerate for up to 2 hours. 

When it's time to cook, heat oil in a large skillet over medium heat. 

Remove chicken from marinade, letting as much marinade drip off as possible, and add to skillet. 

Cook until golden, 6 minutes, then flip and brush cooked chicken with reserved marinade. 

Continue cooking another 6 to 8 minutes, until the chicken is no longer pink inside, and juices run clean when poked with a fork. 

At this point, use the marinade to generously coat the chicken as it cooks. Turn chicken as needed and coat thoroughly.

Remove cooked chicken to a plate or cutting board and let rest 5 minutes. When cool enough to handle, cut chicken into bite-sized strips.

Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk.

Add remaining ingredients and stir until combined. 

Refrigerate until ready to use. 

Make Salad
In a large bowl, toss together romaine, spinach, celery, cabbage, carrots, cucumber, apple, red onion, tomatoes, bacon, and crumbled blue cheese. 

Top with chicken and drizzle with dressing just before serving. Or, serve dressing on the side, as desired.

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Celiac.com 03/04/2020 - What's Loco Moco? Well, if you have to ask, you might not have been to Hawaii, or you might have been looking at the ocean so much, you missed out on this tasty, popular local dish. Loco Moco is a hamburger patty served over rice and topped with mushroom gravy, and usually topped with a fried egg, and maybe a bit more gravy.

This recipe uses gluten-free gravy to deliver a tasty Loco Moco that will have you dreaming or your next trip to the islands.

Loco Moco Ingredients

• 8 oz. lean ground beef
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1½ tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 2 large eggs
• 1½ cup hot, steamed basmati rice, divide
• Sliced chives, for garnish

Gluten-Free Mushroom Gravy Ingredients

• 4 tablespoons butter, divided
• 2 cloves garlic, thinly sliced
• 8 oz. shiitake mushrooms, stems removed and thinly sliced
• 1-2 tablespoons potato starch
• 1½ cup chicken broth
• kosher salt, to taste
• Ground black pepper

Directions for Loco Moco

In a mixing bowl, add ground beef, salt, garlic powder, and pepper and stir together. 

Form two even 4-ounce patties and lightly season each side with salt and pepper.

Heat oil in a large skillet over medium-high heat. 

When oil is hot, add patties and sear, 3 to 4 minutes per side. 

Lower heat to medium and continue to cook patties until medium doneness, 3 to 4 minutes more. 

Remove patties to a large plate, and tent loosely with foil.

Gluten-Free Mushroom Gravy

In a saucepan over medium-high heat, add 2 tablespoons butter. 

Add garlic and mushrooms and cook until mushrooms are lightly caramelized, 3 minutes. 

Season with salt and pepper. 

Melt remaining 2 tablespoons butter, sprinkle with potato starch, and whisk together. 

Lower heat to medium and stir in broth. 

Continue to whisk until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon. 

Add salt and pepper, as desired.

Cover and set aside.

In another skillet over medium-high heat, add 2 tablespoons butter. 

Once hot, add eggs and fry until whites have set and edges are crisp, 3 to 4 minutes. Remove from heat.

To assemble: Divide

To serve: Spoon rice onto a plate, top each with a burger patty, gravy, a fried egg, and more gravy, as desired. 

Top with a sprinkle of sliced chives.

Enjoy!

Celiac.com 11/09/2019 - Fall weather calls for hearty and delicious, while the dwindling daylight call for quick and easy. This rich, cheesy, gluten-free chicken broccoli rice casserole is a surefire hit with kids, and guaranteed to warm your kitchen, heart and stomach. This casserole freezes beautifully, so make as much as you need and freeze it for later. 

Ingredients:

• 2 heads fresh broccoli
• 3 tablespoons salted butter
• 3 cups cooked brown rice or basmati rice
• 1 cups sliced fresh brown mushrooms
• 2 teaspoon minced garlic
• ¾ cup milk
• 4 ounces (2 cups) cheddar cheese, shredded, divided
• 2 cups shredded chicken
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

Directions:
Cook rice ahead of time. 

Cook, cool, and shred enough chicken for 2 overflowing cups.

Lightly oil one 9x13 baking pan. Set aside.

In a large stockpot, melt the butter. 

Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. 

Cook over medium heat until the cheese melts fully.

Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently.

Remove from heat and spoon mixture evenly into the baking pan. 

Sprinkle the remaining cheese evenly over the top.

Bake at 350°for about 15-20 minutes, until casserole is heated throughout and broccoli is tender.

Celiac.com 11/06/2019 - If you're looking to turn up the nutritional factor on your cooking this fall, root vegetables are a great way to start. Abundantly in season, and packed with vitamins and minerals, root vegetables are good for you, but they are not always delicious. This rich, bubbly, potato and root vegetable gratin comes to us from the Food Wishes blog. Chef John solves that problem with generous amounts of cream and top-quality Parmesan cheese. The result is a winning side dish that will go nicely with just about any entrée.

Ingredients:

• 2 Yukon Gold potatoes, scrubbed and sliced ⅛-inch thick with peel
• 1 turnip, peeled and sliced ⅛-inch thick
• 1 rutabaga, peeled and sliced ⅛-inch thick
• 1 small celery root, peeled and sliced ⅛-inch thick
• 1 parsnip, peeled and sliced ⅛-inch thick
• salt, to taste
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1¼ cups chicken broth
• 1 cup heavy cream
• 1 tablespoon chopped fresh thyme
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 2 teaspoons olive oil
• ¼ cup finely grated Parmigiano-Reggiano cheese, divided.

Here's Chef John's video recipe with the full preparation instructions.

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

After washing, peeling, and slicing vegetables, add a generous amount of salt to a pot of water, and bring to a boil.

Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. 

Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. 

Once the vegetables are cold, drain well, and set aside.

Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.

Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.

Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil. Basically, you want enough sliced vegetables to fill your 9x13-inch casserole dish about ¾ of the way.

Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.

Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake at 375 degrees F for 40 minutes.

Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. 

Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.

Remove from the oven and let rest for 20 minutes.