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Celiac.com 12/14/2024 - These Maple & Bacon Glazed Brussels Sprouts are a deliciously sweet and savory side dish that’s perfect for any meal. Crisp bacon, buttery Brussels sprouts, and a hint of maple syrup combine for a flavor-packed dish that’s both comforting and elegant. Toasted pecans add extra flavor and crunch, while the maple glaze brings everything together with a touch of sweetness. Ideal for holiday gatherings or any time you want to elevate your veggie game! Ingredients: 5 bacon strips, chopped 1 pound fresh Brussels sprouts, trimmed 3 tablespoons butter ½ cup chicken broth ¼ cup chopped pecans ¼ cup maple syrup ¼ teaspoon salt ¼ teaspoon pepper Directions: In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. Meanwhile, cut an “X” in the core of each Brussels sprout. In a large skillet, sauté sprouts in butter until lightly browned, 4-5 minutes. Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon and serve.

Celiac.com 11/17/2023 - This gluten-free recipe comes to us from the excellent website Africabites.com, which features heaps of delicious southern and other recipes. Slow-cooked to perfection, this Pork with Pineapple and Brown Sugar Glaze offers a tantalizing fusion of sweet and savory that is sure to please. Succulent pork is bathed a luscious glaze, married with the tropical essence of pineapple, and the rich warmth of brown sugar. The result is a symphony of tastes that promises an adventure in every bite. Ingredients: 3-4 pound pork loin (not tenderloin) 2-3 teaspoons Creole seasoning 2 teaspoons salt 4-5 cloves garlic, sliced ½ pound pineapple, peeled, cored, and sliced ¼–½ inch thick 1 large onion, sliced Pork Glaze: ½ cup water ¼ cup brown sugar 1 tablespoon cornstarch ¼ cup balsamic vinegar 2 tablespoons soy sauce Directions: Trim any excessive fat from pork. A little fat will help keep the roast juicy over the long period of cooking. Season pork with salt and pepper. Then thoroughly rub with Creole seasoning. Slice the garlic cloves into 4-5 slices each. Then cut the pineapple into approximately ¼-inch-thick slices. Using a small, sharp knife, make slits in the pork loin deep enough to insert the pineapple and garlic slices. Then stuff as many pineapple and garlic slices as possible into the slits. Line the bottom of the slow cooker with onion and pineapple slices. Gently place the pork loin on top of the pineapple and onion slices. Cover the slow cooker and cook on low for 5-6 hours or high for 2-3 hours. Once the pork is tender, remove it from the slow cooker and brush it with the glaze. Carve the pork into slices and serve each slice with the pineapples and onions, plus a couple of spoonfuls of the liquid (once you've rendered off the fat). Pork Glaze: About 20 minutes before the pork is ready, heat a small pan or skillet over medium heat. Add water, brown sugar, cornstarch, balsamic vinegar, and soy sauce. Heat over medium heat, stirring frequently, for 3-4 minutes or until the sauce thickens. When the pork is ready, brush it with the balsamic glaze. Then spoon extra balsamic glaze over each slice of pork loin when serving.

Celiac.com 04/16/2014 - This glazed version is one of my many favorite ways to enjoy salmon. The glaze offers just the right blend of honey, ginger, and soy, along with a tiny zing from the hot sauce, to produce grilled salmon that is sure to please. Glaze can be prepared ahead of time, as needed. Great for barbeques and cookouts! Ingredients: 4 salmon fillets, about 1 pound ½ cup soy sauce ¼ cup honey ¼ cup water ¼ cup olive oil 1 teaspoon fresh ginger, shredded dash of lemon pepper dash of garlic powder dash of onion powder dash of salt 1 teaspoon Sriracha hot sauce Directions: Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, mix soy sauce, hot sauce, honey, ginger, water, and olive oil until honey dissolves. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Heat grill to medium-high. Lightly oil grill grate. Remove the filets to a plate and discard the marinade. Place salmon skin up on a hot grill, about 475 degrees Fahrenheit. Sear to capture the juices, then flip to skin-side down. Cook salmon about 3 minutes per side, or until the fat begins to seep from the seams. Plate and serve with rice and vegetables.