Celiac.com 09/27/2019 - This is another great recipe that comes to us from one of our favorite food blogs on the web, Food Wishes. If you're a fan of buttermilk fried chicken, then this version of buttermilk chicken for the grill might make a welcome addition to your summer grilling repertoire. Basically, it's the same delicious chicken, without the breading and frying. Best of all, it's gluten-free! Just marinate the chicken until it's time to cook. Then, toss it on a hot grill and wait for the magic. Yum!

Ingredients for 2 servings:

• 1 whole chicken (about 2½ to 3 pounds), cut in half as shown in video below

For the marinade:

• 2 cups cultured buttermilk
• ¼ cup brown sugar
• 4 cloves crushed garlic
• 1 tablespoon cider vinegar
• 1 teaspoon dried thyme
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon cayenne
• 2 tablespoons kosher salt

Directions:
Into a large mixing bowl, add buttermilk, sugar and vinegar, followed by the garlic and dry spices.

Place chicken in and the marinade into a plastic bag, then place bag into the large mixing bowl for at least 4 hours, preferably 8 hours. 

When it's time to cook, remove chicken from bag, and pat dry with a paper towel.

Arrange chicken on a hot, lightly oiled grill, and cook until done.

Serve with your favorite gluten-free sides.

Watch the full video here:

Celiac.com 08/31/2019 - Looking for an easy peasy, super delicious way to grill beef? This simple dry rubbed tri-tip from Chef John over at Food Wishes is as close to automatic as dinner gets. Just coat your trim-tip with the rub, pop it in the oven for an hour and a half or two hours, pair it with some favorite sides, and you've got dinner.

Ingredients:

• 2½ to 3 pound beef tri-tip

For the rub:

• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne
• 1 teaspoon dried rosemary
• 1 tablespoon freshly minced fresh rosemary

Directions:
Roast at 225 F. for about 1 1/2 to 2 hours, or until it reaches 130 F. for medium-rare.

Be sure to rest your tri-tip for 20 minutes to keep your beef extra juicy.

If you want some savory, delicious extra favor, stir ½ cup beef or chicken broth into the delicious pan drippings.

For the full experience, watch Chef John's full video:

Celiac.com 05/25/2019 - Grilling season is upon us, vegetables are in bloom. It's a perfect time make a delicious grilled steak salad. This simple steak and potato salad makes a great go-to meal for a late summer night or any time you want to eat light.

Ingredients:

• 12 ounces ribeye or skirt steak
• 1 pound fingerling potatoes
• ¼ cup buttermilk
• 4 tablespoons chopped fresh chives, divided
• 1½ tablespoons mayonnaise
• 1 tablespoon sour cream or plain yogurt
• 1½ teaspoons lemon juice
• 1 teaspoon gluten-free Worcestershire sauce
• 1 small clove garlic, minced
• 4 cups arugula
• 3 radishes, sliced
• ¼ cup crumbled blue cheese
• 2¼ teaspoons kosher salt
• ½ teaspoon coarsely ground black pepper

Directions:
Add cold water to a large stock pot or saucepan. Stir in 2 teaspoons of salt. Add potatoes and make sure to cover with 2 inches of water. 

Bring to a boil over high heat, then reduce heat to medium-low and simmer about 12 to 15 minutes, until potatoes are tender when pierced with a fork.

Drain, and cut potatoes in half lengthwise.

In a medium bowl, whisk together buttermilk, chives, mayonnaise, sour cream, lemon juice, Worcestershire sauce and garlic.

Heat grill to high. Dry the steak with paper towels, and coat with pepper and remaining ¼ teaspoon salt. Oil grill grates. Grill steak, turning once, about 6 minutes total for medium. 

Place steak on a cutting board, tent loosely with foil, and let rest 5-10 minutes. Slice steak across the grain.

Arrange arugula, radishes, potatoes and steak in salad bowls or plates. 

Crumble blue cheese on top and serve with dressing on the side.
 

Celiac.com 05/18/2019 - Want to feel like a gourmet chef and dazzle your pickiest eaters with a simple juicy, delicious meat dish? This classic beef tenderloin is just the ticket. A little cooking twine, some salt, pepper, olive oil and butter give this beef tenderloin all the love they need. The result is a timeless classic that is also timelessly tasty, and naturally gluten-free.

Ingredients:

• 1 (4-lb.) trimmed beef tenderloin, tied with cooking twine 
• 4 teaspoons kosher salt 
• 1 tablespoon coarsely ground black pepper 
• 2 tablespoons unsalted butter 
• 1 tablespoon avocado or olive oil

Directions:
Coat the beef with kosher salt, and pepper, and put it in the fridge uncovered overnight uncovered for 24 to 48 hours. This will give it a flavorful crust. 

Remove beef from refrigerator, and let stand at room temperature 1 hour.

Heat oven to 250°F. Place beef on rack in a pan, and roast on center oven rack until a thermometer inserted in thickest portion registers 125°F for rare, 1 hour and 10 minutes to 1 hour and 30 minutes, turning midway through.

When beef reaches desired temperature inside, remove it from oven, and turn on the broiler.

Combine butter and avocado oil in a small saucepan, and heat over medium until butter melts.

Brush meat with butter mixture, and place under the broiler until browned, turning once, about 1-2 minutes each side. 

Transfer to a carving board with board dressing, if desired, and let stand 15 minutes before slicing. 

Serve with Creamy Horseradish Sauce

Gluten-Free Creamy Horseradish Sauce

Ingredients:

• 1 cup well-drained prepared horseradish
• ½ cup sour cream
• ½ cup mayonnaise
• 2 tablespoons fresh squeezed lemon juice
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• Few drops Tabasco sauce

Directions:
Add ingredients to a bowl, and mix well, until creamy. Serve.

Celiac.com 03/09/2019 - Spring is a great time for root vegetables, and Brussels sprouts are a regular favorite. A little red wine vinegar helps these Brussels sprouts turn a corner. Pecans and Parmesan do the rest. Enjoy!

Ingredients:

• 1 cup pecans, broken
• 1 pound Brussels sprouts, cleaned and cut in half
• 2-3 tablespoon extra-virgin olive oil, plus extra
• 1 tablespoon red wine vinegar
• ½ cup grated Parmesan
• Kosher salt and pepper to taste

Directions:
Heat oven to 350˚F. Toast the pecans on a sheet tray for about 5-6 minutes. Set aside.

Increase oven temperature to 450˚F. 

Toss Brussels sprouts in a bowl with olive oil, and season with salt and pepper.

Spread on sheet tray and roast about 20 minutes until fork-tender and some outer leaves caramelize and char.

Let sprouts cool, and then toss with pecans.

Drizzle with red wine vinegar and olive oil, and season with salt and pepper. 

Sprinkle with Parmesan cheese and serve.

Celiac.com 02/16/2019 - Despite having the word 'wheat' in its name, pure buckwheat is gluten-free and safe for people with celiac disease. These light, fluffy, delicious buckwheat pancakes are a celebration of really good gluten-free cooking. They are sure to disappear at breakfast and leave lots of happy eaters in their wake.

Ingredients:

• ¾ cup buckwheat flour
• ¾ cup almond flour (in a pinch, use all-purpose gluten-free flour, or just use all buckwheat flour)
• 3 tablespoons sugar
• ½ teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons butter, melted
• 1 egg
• 1-2 cups buttermilk*
• ½ cup pecans, chopped, optional
• 1 tablespoon maple syrup, more to serve the pancakes

Instructions:
In a large bowl, whisk together flours, sugar, salt, baking soda.

Pour the melted butter over the dry ingredients and start stirring.

Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients.

Slowly add in the rest of the buttermilk,* maple syrup and vanilla, and mix until the batter is desired thickness. Try to err on the thick side, and thin with buttermilk as needed.

*Note: If you don’t have any buttermilk on hand, you can make 1 cup of buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. You’ll need up to 2 cups for these pancakes. Make batter to desired thickness.

Ladle about ¼ cup batter at a time onto an oiled, medium-hot griddle.

Cook about 1-2 minutes until bubbles are well-formed around edges of pancakes, and bottom is desired brownness.

Turn and cook other side, about 1-2 minutes until done. 

Serve with butter, and warm maple syrup.

Note: Pecans make a delightful addition to these pancakes. Either add them to the batter, or serve them warm with finished pancakes.

Celiac.com 02/09/2019 - Grits are a time-honored southern favorite. Of the many ways to prepare grits, adding cheese, butter, eggs and milk is one of the easiest and common methods. In many regions, good cheese grits are as beloved as good macaroni and cheese.  Here’s a simple. Tasty recipe that will deliver smooth, creamy, cheesy grits that are sure to please your hungriest eaters. It keeps well, and makes a great potluck dish.

Ingredients:

• 4 cups whole milk 
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• 1 cup uncooked quick-cooking grits 
• 4 tablespoons salted butter 
• 1 large egg, lightly beaten 
• 1 teaspoon salt 
• ½ teaspoon pepper 
• ¼ cup grated Parmesan cheese

Instructions:
Heat oven to 350°F. 

Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. 

Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are cooked through. 

Remove from heat.

Stir in egg, salt and pepper. 

Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.

Bake, covered, at 350° for 35 to 40 minutes or until mixture is firm. 

Serve hot.

Celiac.com 02/02/2019 - Traditionally a southern breakfast favorite, grits are not only not just a southern food, these days, they’re also a not-just-for-breakfast food, if they ever were. Grits are naturally gluten-free and go great as a side or a meal for breakfast, lunch and dinner. Sweet or savory, grits are winning the hearts of more Americans outside the south. Here’s an easy to make recipe for delicious shrimp and grits.

Ingredients

• 1 pound medium shrimp, peeled and deveined 
• 1 cup yellow whole-grain cornmeal
• 1 cup whole milk 
• 2 strips bacon 
• 2 red or yellow bell peppers, seeded and sliced 
• 4 scallions, thinly sliced 
• 1 teaspoon hot gluten-free cayenne pepper sauce, such as Crystal
• ⅓ cup grated Parmesan or Pecorino Romano
• Salt and pepper 

Directions: 
In a large sauce pan, bring to a boil the milk, 3 cups water and ¼ teaspoon salt. 

Add cornmeal slowly and steadily, and whisk until the lumps are gone. 

Cover, reduce heat to low and simmer, stirring and scraping pan every 10 minutes, for about 35 minutes, until tender. 

Uncover; cook 5 minutes longer, stirring regularly.

While grits cook, fry bacon in a large skillet over medium heat, turning, until crisp, 5 to 6 minutes. 

Drain bacon on paper towels. Allow to cool, then crumble.

Add bell peppers, white parts of scallions, pinch of salt and ¼ teaspoon pepper to skillet with bacon fat. Sauté until bell peppers are crisp-tender, 7 minutes. 

Stir in shrimp, pepper sauce and ½ cup water. Sauté about 3 minutes, until shrimp turn orange and almost opaque. 
Remove from heat.

Remove grits from heat; stir in cheese. Divide among 4 bowls; top with shrimp mixture. Garnish with bacon and chopped green onions.

Celiac.com 01/19/2019 - Want to blow some minds, turn some heads, and please some hungry eaters? These pulled pork quesadillas are just the thing to rock your Super Bowl Party or your next big potluck. They are guaranteed to disappear and have people asking for the recipe.

Ingredients:

• 1 package Kirkland Signature Pulled Pork (or other plain, gluten-free pulled pork--32 ounces)
• 2 dozen gluten-free corn tortillas, fried crisp
• 1 medium head of green cabbage, finely shredded
• 1 large carrot, peeled and shredded
• 1 cup cilantro, minced
• 1 cup cooking oil
• Miracle Whip, Kewpie, or a gluten-free version*
• Apple Cider vinegar
• Sugar, to taste
• Salt, to taste
• Black pepper, to taste
• 4 large, ripe avocados 
• 1 tablespoon fresh lemon juice
• 3 cups gluten-free Pico de Gallo, or other fresh salsa
• Gluten-free hot sauce, as desired

Directions:
First, you’re going to blend the shredded cabbage and carrot, sugar, Miracle Whip (or other), cider vinegar, salt and pepper to make good old fashioned coleslaw. If you already have a favorite coleslaw recipe, you can make that. Here's a simple coleslaw recipe, just in case.

Make slaw ahead of time, and set aside. Drain off any excess moisture from the coleslaw before serving.

The next thing you’ll do is make guacamole from the avocados. Here’s a recipe for great guacamole, although, I'd omit the cilantro for this dish. Alternatively, you can put the peeled and pitted avocados in a bowl, mash them up, and stir in a bit of pico de Gallo, lemon juice and salt.

Fresh tortillas work best for this dish, but you can use pre-made in a pinch. 

If making fresh tortilla crisps, begin by heating cooking oil in deep pan. Cook one tortilla at a time, turning as needed. When tortillas are crisp and golden brown, remove to paper towel on a plate. Cook remaining tortillas.

Heat pulled pork in small batches, as needed.

When tortillas are all cooked and pulled pork is heated, it’s time to make tostadas.

To make tostadas, place one crisp tortilla shell on a plate, and top with guacamole, then coleslaw. Add cilantro, pulled pork, salsa and hot sauce as desired. Enjoy!

*Miracle Whip is not labeled gluten-free, but it contains no gluten ingredients, and is well tolerated by many folks with celiac disease. If you prefer, you can make your own using gluten-free mayonnaise, cider vinegar, sugar, mustard, and dried garlic powder. Start with the mayo, then add sugar and other ingredients one by one, until you reach your desired taste.

Celiac.com 12/27/2018 - Winter is stew season, and this delicious stew of chicken and gluten-free Polska kielbasa sausage (Polish sausage) is just the dish to fill your stomach and warm your soul. It’s easy to throw together, and highly versatile. Substitute vegetables as you like. The result is sure to please.

Ingredients:

• 8 ounces cooked gluten-free Polska kielbasa (Polish sausage), cut into ½-inch slices
• 1½ cup chicken, cooked and chopped
• 1 large onion, chopped
• 1 large carrot, sliced 
• 1 stalk celery, sliced celery
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 quart or liter of chicken broth
• 2 cups cubed potatoes, parsnips, butternut squash and/or sweet potatoes 
• 1 14½-ounce can diced tomatoes
• 1 8-ounce can tomato sauce
• 1 tablespoon dried Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• ¼ cup fresh Italian parsley, chopped 

Directions:
In a large stock pot, sauté onion, carrot, celery and garlic in oil over medium heat until onion is tender. 

Add chicken broth, potatoes, undrained tomatoes, tomato sauce, Italian seasoning, onion powder, and pepper. Bring to boil, then lower the heat. 

Cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. 

Stir in chicken, Polska kielbasa, and parsley; simmer, covered, about 5 minutes or until hot.

Serve in bowls with your favorite gluten-free bread, or over rice for an extra-hearty meal.

Celiac.com 12/01/2018 - If you’re looking for an easy, yet sure to please dinner, then this simple oven wonder is just what you need. The recipe is a delightful marriage of sizzling sausages, crisp, tender potatoes, and sweet cabbage. A final savory drizzle of brown butter and fried sage leaves seals the union.

Ingredients:

• 4 uncooked gluten-free sausages of choice
• ¼ cup olive oil
• 1 small green cabbage (1½ to 1¾-pound), cut in 8 wedges through core
• 1¼ pounds small Yukon Gold potatoes, halved lengthwise
• 6 unpeeled garlic cloves, lightly crushed
• 4 fresh sage sprigs
• ½ teaspoon kosher salt 
• ½ teaspoon freshly ground black pepper
• ¼ cup butter
• 20 small sage leaves

Directions:
Heat oven to 425 degrees. 

In a large bowl, toss cabbage lightly in oil. Lay wedges flat on foil-lined baking sheet, and drawn any excess oil drip back into bowl. 

Toss potatoes in remaining oil. 

Place potatoes cut sides down on a second foil-lined baking sheet. Drain any excess oil back into bowl. 

To each pan, add 3 garlic cloves and 2 sage sprigs seasoned with salt and pepper. 

Cover pans tightly with foil; roast for 20 minutes.

Remove foil from pans. Lightly prick the sausages and toss in remaining oil; add to pan with cabbage. 

Switch roasting pans to opposite oven racks, and roast for another 15 minutes or so. 

Turn cabbage, potatoes and bratwurst; 

Continue roasting another 5 minutes or so, until everything is tender, golden and juicy. 

Transfer everything to a large platter.

In a small skillet, melt butter over medium heat until it begins to foam. Add sage leaves; cook up to 60 seconds until butter is brown and sage is crisp. Spoon butter over everything on the patter.

11/29/2018 - What do United States senators have that you don’t? Well, aside fro a plum job in the Capitol, they have regular access to this glorious bean soup that happens to be delicious, easy to make, and gluten-free. The soup’s ingredients include creamy navy beans, pig knuckle meat, butter, and chopped onion. It’s sure to be a big hit as a side to your next fall or winter dinner, or as a lunchtime meal by itself. 

Ingredients:

• 2 pounds dried white navy beans, cleaned and rinsed 
• 1½ pounds smoked ham hocks
• ½ stick butter
• 4 quarts water 
• 1 large russet potato 
• 3 cups chopped yellow onion
• 3 teaspoons kosher salt 
• ¾ teaspoon black pepper 
• ⅓ cup chopped fresh flat-leaf parsley

Directions:
Wash the navy beans and run hot water through them until they are slightly whitened. 

Place beans into pot with hot water. 

Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. 

Remove ham hocks and set aside to cool. 

Dice meat and return to soup. 

Rinse potato; pierce with a fork, and wrap potato in a paper towel. Microwave on HIGH until tender, about 4 to 5 minutes; peel and mash potato. Stir into soup.

Lightly brown the onion in butter. Add to soup. 

Before serving, bring to a boil and season with salt and pepper.

Top with parsley, as desired.

Read more about this famous bean soup at the US Senate website.