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Celiac.com 10/31/2023 - Bathed in an easy glaze of ketchup, honey, gluten-free soy sauce, and garlic, these grilled pork chops are quick and simple to make, and they'll have folks coming back for more. Ingredients: ½ cup ketchup 2⅔ tablespoons honey 2 tablespoons gluten-free soy sauce, or tamari 2 cloves garlic, crushed 6 (4 ounce) (1-inch thick) bone-in pork chops Directions Heat grill for medium heat and lightly oil the grate. Gather ingredients. Place four raw, bone-in pork chops on a baking sheet with 4 small bowls of ingredients on the side. Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze. Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145F (63C). Brush with sauce on the surface of one of the pork chops. Serve hot and enjoy!

Celiac.com 03/10/2023 - If you're looking for a delicious and impressive main course to serve at your next dinner party or family gathering, look no further than this mouth-watering grilled lamb recipe. With a few simple ingredients and some careful preparation, you'll be on your way to serving up a plate of perfectly cooked, succulent lamb that will have everyone coming back for seconds. Sweet and savory, it makes a perfect spring meal with paired with rice, and a green vegetables. Just marinate the chops for one hour, fire up the grill and get started! Grilled Lamb with Brown Sugar Glaze See how to make slightly sweet, savory grilled lamb chops. Ingredients: ¼ cup brown sugar 1 tablespoon ground ginger 1 tablespoon dried tarragon 1 teaspoon ground cinnamon 1½ teaspoons ground black pepper 1½ teaspoons garlic powder ½ teaspoon salt 4 lamb chops Directions: In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour. Heat grill for high heat. Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

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 12/21/2016 - Here's an easy, tasty recipe for those sugar-glazed holiday nuts that everyone's always going so crazy about. Ingredients: 2 egg whites 2 tablespoon water 1 pound pecan halves ½ pound cashews ½ pound almonds 2 cups white sugar 1½ teaspoons salt 1 teaspoon ground cinnamon, to taste Directions: Heat oven to 250 degrees F (120 degrees C). Grease one baking sheet. In a mixing bowl, whip together the egg whites and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add nuts to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes. Remove and place onto a wax paper, or paper towel-covered pan or plate. Allow to cool sufficiently before serving.

Celiac.com 03/01/2016 - If you're looking for an easy, tasty way to serve fish is a great way to go. Now, for this dish, you're not looking for the black cod known as Chilean Sea Bass, but for the American version, usually caught in Alaska, that is much more sustainable. So, be sure to talk to your fishmonger if you're not sure. Ingredients: 1 pound Black cod fillets, cut into pieces 1 tablespoon Sugar 1 tablespoon White miso 1 tablespoon Mirin 1 tablespoon Sake 1 large clove garlic, grated 1/2" finger of ginger, grated 3 cloves garlic, minced Directions: Mix the sugar, miso, mirin, sake, garlic and ginger in a small bowl. Rub this mixture into the cod then cover and refrigerate overnight Move the oven rack to the second position from the top and turn the broiler onto the "high" setting. Scrape any extra miso off the fillets and place them on a rack on top of a baking sheet, skin side down. Put the pan under the broiler and broil until the cod is golden brown on the top side. Turn the fillets skin side up, and continue broiling until the skin is lightly charred and crisp. If you have thicker fillets, insert a fork into the thickest part of the fillet to see if it's cooked. Cook until the meat is opaque and come apart easily. Serve with rice and favorite vegetables.

Oh, Chicken, how can I prepare thee? Let me count the ways. This is a great, quick spin on everyday chicken thighs and can easily spice up an ordinary middle-of-the-week dinner. The combination of spices is potent and aromatic but the real kick comes from the cider vinegar. I’ve played around with different combinations and quantities of spices depending on which flavor I want to highlight—that’s the fun part. Thighs are great over brown rice, on a salad, with veggies, in tacos or even on their own. Thighs also cook great on the grill in the summertime. Ingredients: 8 skinless, boneless chicken thighs 6 tablespoons honey 3 teaspoons cider vinegar 2 teaspoons garlic powder 2 teaspoons chili powder 2 teaspoons paprika 2 teaspoons black pepper 1 teaspoon ground cumin 1 teaspoon ginger 1 teaspoon ground red pepper 1 teaspoon salt Directions In a small bowl, mix honey and cider vinegar and set aside. Combine all spices in medium a bowl and mix well. Add in chicken thighs and work until well coated with spice mixture. Place thighs on a broiler pan and broil for 5-6 minutes on each side. After chicken in fully cooked, remove from over and brush half of the honey glaze over thighs. Cook for another minute and repeat with the reverse side of the chicken. Serve with you favorite side dish. Thighs are great the next day.