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Found 40 results

  1. Celiac.com 09/23/2017 - Looking for a light refreshing salad that will help you turn corners at the next cookout? Look no further. Esquite is basically an the off-the-cob version of elote, the popular Mexican street food dish. This recipe adds grilled and chopped poblano chiles. Ingredients: 4 ears of corn, in husk 3 small poblano chiles 3 tablespoons unsalted butter 2 scallions, chopped ⅓ cup crumbled cotija cheese ¼ cup fresh cilantro, chopped, as desired 3 tablespoons fresh lime juice 2 tablespoons fresh Mexican crema with a dash of hot sauce, as desired, for serving 1teaspoon gluten-free hot sauce, to taste vegetable oil (for grill) Kosher salt Directions: Heat a grill to medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl, with a dash of salt. Set dressing aside. Grill corn in husks for about 10–12 minutes, turning occasionally, until corn husks are charred black and some of the kernels are dark brown Grill chiles alongside corn, turning as needed, for about 8-10 minutes, until blackened in spots and crisp, but tender. Transfer corn and chiles to a platter to cool a bit before shucking corn. While corn cools, peel the charred skin off of the poblano chiles. Remove seeds from chiles and chop. Butter the corn, then cut kernels from cobs, and place into bowl with the dressing. Add to corn along with scallions. Toss to combine. Top with crema, cojtija cheese, and cilantro as desired. Salt to taste and serve with lime wedges.
  2. Celiac.com 09/16/2017 - Pork chops are one of the best things grill. Brine is the key. These pork chops are brined in buttermilk, so they cook up tender and juicy. Ingredients: 2 cups buttermilk 3 tablespoons packed light brown sugar 4 tablespoons extra-virgin olive oil Kosher salt 6 cloves garlic, smashed 6 bay leaves 2 teaspoons hot sauce 12 black peppercorns 1 lemon 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total) Vegetable oil, for brushing 6 ears of corn, husked 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives Directions: To make the brine, combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours or overnight. Remove the pork chops from the refrigerator 30 minutes before grilling. Allow to come to room temperature. Heat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until seared, about 5 minutes. Flip and continue cooking, uncovered, about 5 more minutes, until the other side is seared. Remove the pork from the grill; let rest 5 minutes. Serve with rice and your favorite sides.
  3. Celiac.com 08/26/2017 - These delicious Portobello mushrooms are easy to prepare, and sure make a hit at the next cookout. Next time you feel like tossing a bunch of stuff on the grill, be sure to include these. A few herbs and spices, and a dash of olive oil and you are ready to go. Ingredients: 6 medium Portobello mushrooms 3 tablespoons extra virgin olive oil 4 tablespoons balsamic vinegar 1 teaspoon fresh thyme 1 teaspoon fresh rosemary 1 teaspoon fresh oregano 2 garlic cloves, minced salt and pepper Directions: Heat the grill to medium-high. Remove stems of mushrooms and wipe them clean with a damp cloth. Mix oil, vinegar, herbs and garlic in a bowl. Brush mixture onto both sides of the mushrooms. Grill or broil the mushrooms until soft and brown, about 3-5 minutes per side.
  4. Celiac.com 08/19/2017 - One of my favorite taquerias serves some of the tastiest grilled scallions I've ever had. This recipe brings those winning flavors to the grill. Ingredients: 4 bunches scallions 3 tablespoons olive oil 1 teaspoon salt pinch of cayenne Directions: Trim scallions and toss with olive oil, salt and a pinch of cayenne Grill until charred and beginning to wilt, about 3-5 minutes. Splash with lime juice and a dash of olive oil. Serve with lime wedges.
  5. Celiac.com 07/18/2017 - It's summertime and the grilling is easy. Lamb chops make a tasty, high protein, low fat alternative to standard steak or burger fare. This recipe is easy to make, and guaranteed to taste delicious. Ingredients: 6 lamb chops, about 1-inch thick 2 large garlic cloves, crushed 2 tablespoons extra-virgin olive oil 1 tablespoon fresh rosemary leaves 1 teaspoon fresh thyme leaves sea salt ground black pepper Directions: Use a mortar and pestle to pulverize garlic, rosemary, thyme, pepper and salt, adding olive oil little by little, until it becomes a paste. Rub the paste on both sides of the lamb chops and place in the refrigerator for an hour to marinate. When chops are done marinating, put them on a plate on the counter for about 30 minutes, until they are at room temperature. Heat grill to high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3½ minutes for medium. Serve with your favorite sides.
  6. Celiac.com 07/15/2017 - Want to be a star at your next cookout? Try this easy trick for grilled pineapple. Watch as it disappears and the smiles become contagious. Directions: Place pineapple in a large plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, but preferably overnight. Heat an outdoor grill for high heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Be sure to get a bite before they disappear!

  7. Celiac.com 06/10/2017 - Grilling season is nearly upon us once again, and once again, the call of cooking outside begins to beckon. While there's no dearth of good things to throw on the grill, this recipe for grilled garlic prawns with black pepper is a great place to start. Ingredients: 1 pound large prawns, peeled, deveined 2 teaspoons paprika, plus more for garnish 3 garlic cloves, minced 1 tablespoon coarsely ground pepper 1 tablespoon fresh lime juice 2 tablespoons vegetable oil, plus more for grill Kosher salt Lime wedges and paprika as garnish Preparation: Whisk paprika, garlic, pepper, lime juice, and 2 tablespoons oil in a large bowl. Add prawns and toss until well-coated. Add salt and mix a bit more. Skewer 5-6 shrimp at a time onto double skewers, until all shrimp are ready to grill. Prepare a grill for medium-high heat; clean grates well, then oil the grill lightly. Grill prawns, turning once, until cooked through and lightly charred, about 2-3 minutes each side. Serve with lime wedges and paprika.
  8. Celiac.com 05/17/2017 - Want a great gluten-free entree that's tasty and easy to make? Made with ingredients you likely have laying around in your kitchen, these honey-glazed garlic pork chops are just the thing. Toss them on the grill, baste, and you've got the makings of a solid meal. Ingredients: 6 pork chops ½ cup ketchup 3 tablespoons honey 3 tablespoons gluten-free soy sauce 3 cloves garlic, crushed Directions: Lightly oil the grill grate, and heat to medium high. In a medium mixing bowl, blend the ketchup, honey, soy sauce, and garlic. Place the chops on the hot grill, and lightly sear them on both sides. Lightly brush glaze onto each side of the chops as they cook. Grill until no longer pink in the center, about 6-8 minutes per side. Serve with your favorite sides.
  9. While a succulent roasted pork loin often conjures memories of a warm and festive holiday meal, the citrus in this dish is refreshing and brings together any meal throughout the year. I love pairing zesty citrus with a savory cut of meat. The combination of the rind on the lemon slices and the salty prosciutto is truly vibrant. Great for 4-6 guests, you can easily put your own spin on the dish by substituting vegetables. Cherry tomatoes, zucchini and eggplant would also be great; it’s the bold flavor exuded by a roasted vegetable that make it a great side to the pork. Ingredients: 1 3-pound boneless pork loin 5 ounces thin prosciutto slices, about 10 1 medium lemon, sliced very thinly 1 pound asparagus, trimmed 1 red bell pepper, julienned 1 orange bell pepper, julienned ¼ cup chopped chives ¼ cup chopped tarragon 1 cup Pinot Grigio ¼ cup olive oil 1 ½ teaspoons dried oregano 2 teaspoons salt, divided 4 teaspoons pepper, divided 1 ½ tablespoons butter 1 tablespoon cornstarch 1 tablespoon water 2 tablespoons fresh lemon juice, divided Kitchen twine Directions: Preheat oven to 450° F Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside. Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle with chives and tarragon. Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper. Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin. In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper. Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice. Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens. Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.
  10. Celiac.com 09/24/2015 - We have the Japanese to thank for this bit of deliciousness. Miso paste, mirin, sake and, wait for it…butter, are the magic ingredients in this delightfully easy, ridiculously tasty shrimp dish. If you don't keep mirin and sake on hand, you should. They are not expensive, and, together with soy sauce and dried bonito flakes, they form the base of much of Japanese cooking. As for miso paste, well, that and a bit of dash will deliver the best miso soup you've ever had, ever time, so they're good to have on hand, too. These shrimp are guaranteed to make a big splash at your next grilling session. Or, you can put them in a hot pan for a few minutes. Either way, you and your guests win! Ingredients: 1 pound raw shrimp, shelled, deveined 2 tablespoons butter, melted 2 tablespoons sake 1 tablespoon mirin 3 teaspoons miso paste Directions: In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add the shrimp and marinate for 10 minutes. Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for about 2 minutes or until pink and cooked through.
  11. Celiac.com 09/10/2015 - Want an easy, sure-fire hit for your next cookout? These grilled garlic shrimp are just the ticket! They are super easy to make and will have your guests coming back for more. Ingredients: 1½ pounds jumbo shrimp, cleaned, deveined, shelled 1 garlic clove, grated 1½ tablespoons dry white wine 2 tablespoons olive oil Garlic butter sauce 3 tablespoons butter 2 garlic clove, grated ¼ cup dry white wine diced red peppers (optional) Directions: Heat grill to medium heat. For the marinade, place the shrimp, garlic, white wine and olive in a large bowl. Season with salt and pepper. Marinate for 10-15 minutes. Grill the shrimp for about 3-4 minutes until cooked. Movecooked shrimp to a plate. For the sauce, add the butter, white wine, and garlic to a small pan over low heat. When the butter is melted, and the garlic fragrant, remove from the heat. Serve butter sauce on the side, or pour over the grilled shrimp.
  12. Celiac.com 09/04/2015 - Shrimp make a perfect summertime treat, and chimichurri sauce makes a perfect companion for shrimp. This chimichurri recipe blends olive oil, parsley, cilantro, shallot, garlic, oregano, red wine vinegar and lime juice to deliver a zesty, delicious accompaniment to grilled shrimp. Ingredients: 1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste Chimichurri Ingredients: 1 cup parsley leaves, stems removed 1 cup cilantro leaves, stems removed ½ cup mint leaves, chopped, optional ½ cup olive oil ½ cup red wine vinegar 3 cloves garlic, peeled 2 tablespoons fresh oregano 1 shallot, chopped ¼ teaspoon crushed red pepper flakes Juice of 1 lemon Kosher salt and freshly ground black pepper, to taste Instructions: To make the chimichurri sauce, combine parsley, cilantro, shallot, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste. While still running, slowly add olive oil until well blended, and set aside. Place shrimp in large bowl. Add olive oil, garlic, and salt and pepper, to taste. Gently toss to combine. Place shrimp on a hot grill, turning once, until they are fully cooked. I like to serve it with the chimichurri sauce on the side, but you could go bold and mix it together, if you like. Either way, they go great with your favorite gluten-free beer or ale.
  13. Celiac.com 07/28/2015 - Chicken is marinated in yogurt, buttermilk and herbs, then grilled outside for a tangy, tender treat that's sure to make a bit hit at your next grill session. Ingredients: 12 cloves of fresh garlic 2 whole chickens 3 cups buttermilk 1 cup fresh whole milk yogurt ½ cup fresh rosemary, gently crushed ½ cup fresh thyme, minced ½ cup fresh oregano, chopped, or 1 tablespoon dried oregano ½ tablespoon onion powder kosher salt freshly ground pepper vegetable oil, for grilling Directions: Combine buttermilk, yogurt, onion powder, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper. Clean and cut each chicken into 8 pieces, then divide between two large plastic food storage bags. Add marinade to each bag, and move chicken around until it's well-coated. Seal the bag and refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling. Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels and place on a plate. Discard marinade. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for about 10 minutes. Flip, move to cooler grill area, and cook, covered, about 10-15 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 165F. Grill wings over direct heat, turning as needed, until cooked through, about 15 minutes.
  14. Celiac.com 07/21/2015 - This summer vegetable medley is just an assortment of my favorite vegetables, seasoned and grilled. They make a great addition to any grilled meat or fish, and are always popular at cookouts. Ingredients: 2 tablespoons olive oil 1 pound fresh brown mushrooms tops, cleaned, stem removed 1 red bell pepper, cored and sliced into wide slices 1 yellow bell pepper, cored and sliced into wide slices 1 orange bell pepper, cored and sliced into wide slices 6 fresh green zucchinis, sliced ¼-inch thick, lengthwise 6 fresh yellow zucchinis, sliced ¼-inch thick, lengthwise 3 tablespoons grill seasoning (recipe below) Directions: In a mixing bowl, toss vegetables with oil until well-coated. Add grill seasoning, and toss again, making sure vegetables are well-coated with seasoning. Using tongs, place vegetables on a medium hot grill. Cook until vegetables are well-seared, but tender. Be sure to flip them midway through to cook each side. Serve with rice and fish or meat of choice. Gluten-Free Grill Seasoning Ingredients: 3 tablespoons fresh coarse ground black pepper 1 tablespoon kosher salt 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon ground coriander 1 teaspoon crushed red pepper flakes 2 teaspoons ground paprika 2 teaspoons ground cumin Directions: Mix all ingredients together well and store in an airtight container. Use it for anything you're grilling or when you're looking for a grilled taste. Vary ingredients as desired, keeping basic ingredient ratios in mind.
  15. Celiac.com 07/02/2015 - Grilled asparagus is an easy, delicious vegetable that grills up quickly, and tastes great with a minimum of condiments. This recipe makes for a yummy departure from standard grilled asparagus. The secret is in the soy wasabi dipping sauce. This asparagus recipe is sure to make a splash at your next barbecue or backyard party. Ingredients: 1½ pounds fresh asparagus 1 tablespoon olive oil 1 cup Kewpie Japanese mayonnaise (Miracle Whip will work) 3 tablespoons gluten-free soy sauce 1 tablespoon sugar 2-3 teaspoons wasabi paste, to taste 1½ tablespoons lemon juice 1 lemon, cut into wedges, for serving dash of Kosher salt Instructions: Trim asparagus ends and discard. Heat grill to medium-high heat. Brush asparagus with olive oil and sprinkle with salt. Grill for about 5 minutes, turning as needed, until tender. Remove to a plate when done. Serve with lemon wedges. In a small bowl, mix together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste. Serve asparagus on small plates with with fresh lemon wedges and a dollop of dipping sauce.
  16. Celiac.com 06/25/2015 - In Mexico and many points south, grilled corn is a staple, delicious snack. In many towns, vendors selling grilled corn are a common sight. This recipe marries grilled corn with mayonnaise, crumbled cheese, lime and a dash of chili powder for a tasty, satisfying snack. Serve it at your next barbecue for sure smiles all around. Ingredients: 6 ears of fresh corn on the cob 6 strips bacon, cooked and crumbled 1 tablespoon olive oil 2 tablespoons butter, softened 4 ounces Cotija cheese, crumbled ½ cup mayonnaise red chili powder, to taste black pepper, to taste kosher salt, to taste wedges of fresh lime fresh cilantro for garnish Directions: Heat your grill to high. Put mayonnaise, cilantro and lime wedges into separate bowls. Crumble the Cotija cheese on a plate and set aside. Mix crumbled bacon into the butter and set aside. Remove corn husks, and brush each corn cob with olive oil and a dash of pepper. Wrap each ear in aluminum foil. Grill each side for about 20-25 minutes total, turning corn every 5 minutes or so to make sure the whole cob is properly cooked. Once corn is finished, pull it off the grill, and set aside to cool for about 5 minutes. Lightly brush each cob with the bacon butter, or mayonnaise, as desired. Dust lightly with salt, and chili powder, as desired. Then roll each cob as desired in Cotija. Top with fresh cilantro and serve with lime wedges.
  17. Celiac.com 06/23/2015 - Grilled salsa is a tasty treat, and this recipe delivers big time. This salsa marries grilled pineapple, tomatoes, onion, peppers, and sweet corn and a few other goodies. It makes a great addition to any pot luck, and is sure to brighten your next gathering or cookout. Ingredients: 4 green onions 2 ears fresh, sweet corn 2 large ripe tomatoes 1 fresh ripe pineapple, peeled, cored, and cut into ½-inch chunks 1 red bell pepper, seeded and cut in half 1 jalapeño pepper, halved lengthwise (seeds removed) 3 sprigs fresh mint 3 tablespoons fresh lime juice ½ cup fresh cilantro leaves coarse salt and freshly ground pepper Directions: Heat grill to medium-high. Place the pineapple slices, red bell pepper halves, tomatoes, jalapeño pepper halves, ears of corn and scallions on the grill. Drizzle a little olive oil over everything and a quick pinch of salt. Add items to the grill. Add onions last, pineapple first. Grill, turning as needed, until everything is cooked through, and lightly charred. Each item will cook differently. Remove each item as it finishes. Place grilled items on a cutting board. Put the corn aside. Now, place everything in the food processor, except the corn. This includes pineapple, tomatoes, mint, cilantro, tomatoes, lime juice, salt and pepper. Blend very lightly, so mix is good and chunky. Pour the salsa into a bowl and stir in the corn. Serve.
  18. Celiac.com 06/10/2015 - These grilled shrimp tacos are just the thing for the grill. They are sure to be a big hit at your next barbecue or party. They go great with your favorite rice and beans. For the Salsa: 2 shallots 1 jalapeño pepper, quartered and seeded 2 garlic cloves, peeled 1 large tomato, chopped 2 avocados, peeled, seeded and cut into chunks 1 teaspoon salt 1 tablespoon fresh lime juice ¼ cup loosely packed fresh cilantro leaves, coarsely chopped For the Shrimp: 1½ pounds large or extra large shrimp, peeled and de-veined 1½ tablespoons olive oil 1 teaspoon chili powder 1 teaspoon sal y limon dash cayenne pepper For Serving: 8 - 10 six-inch corn tortillas About 2 cups finely chopped cabbage 1 cup cilantro, chopped Lime wedges 1 cup yogurt 1 tablespoon mayonaisse Red pepper hot sauce, to taste Instructions: For the Salsa: Finely chop shallot, jalapeño and garlic. Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to mix well. For Zesty Yogurt Sauce: In a small bowl, combine yogurt, mayonnaise, red pepper sauce to taste with a dash of lime. For the Shrimp: Heat grill to medium. In a large bowl, mix the olive oil, chili powder, salt, cayenne pepper and shrimp. Stir until shrimp are well-coated. Coat the grill with vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just white and orange, about 1½ to 2 minutes each side. Cover to keep shrimp warm. Grill the tortillas until warm and slightly charred, about 20 seconds per side. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, cabbage and drizzle with zesty yogurt sauce. Serve lime wedges on the side.
  19. Celiac.com 04/28/2015 - This recipe delivers every time. Make an easy marinade in the food processor or blender. Marinate the chicken overnight, and toss it on the grill to make a winning lunch or dinner entree. Ingredients: 8 chicken thighs or 4 chicken breast halves, on the bone Marinade ingredients ½ large yellow onion 2 cloves garlic ⅓ cup olive oil 2 teaspoon paprika 2 teaspoons salt 1 teaspoon Mexican oregano 1 teaspoon cumin 1 teaspoon black pepper ½ teaspoon dried chipotle powder Juice from 1 lime, or 2 tablespoons apple cider vinegar 1 handful cilantro leaf, as desired Directions: Put all marinade ingredients in the blender or food processor and liquify. Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade. Refrigerate for at least 2 hours I leave it for about 10 hours. Remove chicken from marinade and place on hot grill. Discard marinade. Grill, turning occasionally, until chicken is cooked. and juices run clear when poked.
  20. Celiac.com 09/16/2014 - In response to a request to add some low-fat, recipes to the mix, I offer this recipe for pineapple mango salsa. It pairs great with grilled fish and delivers fresh, low-fat summer flavor. Ingredients: 6 slices fresh pineapple, grilled 4-6 tomatillos, grilled 1 red bell pepper, grilled 1 jalapeño pepper, grilled ½ Serrano pepper, grilled 3 large yellow mangos - peeled, seeded, and diced 1 small white onion, grilled 1 small fresh red onion, diced ¼ cup chopped cilantro juice of 2 limes 1½ teaspoons lime zest Directions: Preheat an outdoor grill for medium-high heat; lightly oil the grate. Cook the pineapple, red bell pepper, and jalapeño pepper on the grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool. After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Dice the cooled pineapple and peppers, and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
  21. Celiac.com 08/20/2014 - In response to a request to add some low-fat, diabetic-friendly recipes to the mix, I offer this recipe for grilled fish tacos with fresh watermelon salsa. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos. I’m so used to eating watermelon slices, I forget how versatile they can be. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos. Also, if you don’t have tortillas, or don’t feel like tacos, the salsa makes an excellent side dish for simple grilled fish. Ingredients: 4 fresh white fish fillets (grouper, cod, halibut, red snapper, etc.) 2 cups chopped seedless watermelon, chopped 1 teaspoon freshly ground pepper 1 teaspoon salt, divided 3 tablespoons olive oil, divided 2 tablespoons cilantro 1 Persian cucumber, chopped 1 small jalapeño pepper, seeded and minced 2 tablespoons minced red onion 2 tablespoons balsamic vinegar 1 dozen small fresh corn tortillas Directions: Heat grill to about 400º or medium-high. Sprinkle fish with pepper and ½ teaspoon of salt. Drizzle with 2 tablespoons olive oil. Grill fish, covered for a few minutes on each side, or just until fish begins to flake when poked with a fork, and is opaque in center. Combine chopped watermelon, onion, cucumber and remaining ½ teaspoon of salt and 1 tablespoon of olive oil. Toss. Serve with grilled fish.
  22. Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily. This recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the kitchen. You can make this with regular sour cream in a pinch, but it's good to blend a bit of plain cream into the sour cream, as crème fraîche is less sour than most American sour cream. Ingredients: 4 wild salmon fillets, 6-8 ounces each 1 cup crème fraîche, (or sour cream, in a pinch) 2 tablespoons Dijon mustard 2 tablespoon brown apple cider mustard (I use Amy's) 1 tablespoon dry white wine 2 tablespoons minced shallots 1 tablespoon minced fresh dill 2 teaspoons drained capers 1 teaspoon kosher salt ½ teaspoon pepper dash of paprika minced fresh dill for garnish Directions: Heat the grill to 450 degrees F. In a small bowl, combine both mustards, wine, shallots, dill, capers, salt, and pepper. Whisk well and whisk in the crème fraîche until blended. Pour into a small sauce pan and place on low heat. Do not boil, but allow to gently come to a low simmer, stirring occasionally, for 10 minutes or so until ready to serve fish. Sprinkle top of the fish generously with salt and pepper, and rub a bit of olive oil onto the skin on the bottom. Place fish on hot grill, skin side down. Cook fish until it the oil begins to seep from the seams. Do not overcook! Remove from grill, and plate. Remove the sauce from the heat. Spoon a bit of sauce over each fillet, and serve the extra on the side. Top with a dash of paprika and dill. Garnish with sprig of dill. Serve hot or at room temperature with rice on the side.
  23. 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.
  24. Salmon season is nearly upon us here in northern California, so those blessed to live here, or somewhere else where good salmon is available can look forward to a summer of delicious fish. Good salmon is one of this treats that can stand on its own merits with little or no adornment. In summer, I like to put salmon steak or fillet on the grill with a few good veggies. It's an easy dish to make, and one that pairs nicely with rice for a lean, nutritious meal. Here's a delicious way to grill salmon: Ingredients: 1½ pounds salmon steaks or fillets ½ teaspoon fresh ground ginger 2 cloves fresh garlic, minced ⅓ cup gluten-free soy sauce ⅓ cup orange juice ¼ cup honey 2 green onions, chopped Directions: 1. In a glass dish, or a large resealable plastic bag, mix ginger, garlic, soy sauce, orange juice, honey, and green onion. 2. Place fresh salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for about 30 minutes. 3. Heat barbecue, or outdoor grill to medium heat. 4. Remove salmon from marinade, drain excess. Toss out remaining marinade. 5. Grill salmon on a lightly oiled grill for 12 to 15 minutes for each inch of thickness, or until the fish flakes easily with a fork.
  25. Celiac.com 09/26/2013 - London broil is a great way to enjoy a low-calorie, low-fat, high-protein dinner. This version employs a dry rub and delivers a London broil cooked to perfection and ready for slicing and dining. Ingredients: 1 London broil (about 2 pounds) 2 tablespoons olive oil 2 tablespoons chili powder 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons salt 2 teaspoons black pepper Directions: Mix dry ingredients in a small bowl. Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature. Heat a grill to 425 degrees Fahrenheit. Place meat on grill for about 4½-5 minutes on each side to medium-rare. Use tongs, and do not pierce with a fork or overcook, as London broil is so lean it is best served juicy. Remove from heat and let rest for 5 to 10 minutes before slicing across the grain at a 45 degree angle.
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