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Found 10 results

  1. Celiac.com 09/07/2018 - For the first time in one place, here are Celiac.com’s most popular recipes for gluten-free dinner entrees. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free dinner tables. They are sure to please even the most hungry gluten-free eaters. Celiac.com’s Twenty Most Popular Gluten-Free Dinner Recipes are: Really Good Gluten-free Beef Stew Recipe Really Good Gluten-Free Chinese-style Fried Rice Recipe Easy Gluten-free Meatloaf Recipe Gluten-free Lobster Mac and Cheese with Truffle Oil Recipe Basic Gluten-Free Cheese Risotto Recipe Easy Gluten-Free Slow Cook Pot Roast Recipe Really Good Gluten-free Shepherd's Pie Recipe Really Good Gluten-Free Chicken Marsala Recipe Really Good Gluten-free Lasagna Recipe Gluten-free Italian-style Meatballs Recipe Gluten-Free Potato Salad Recipe Easy Gluten-Free Ground Beef Tacos Recipe Classic Gluten-Free Mexican-Style Rice Recipe Gluten-Free Chinese-style Lemon Chicken Recipe Celiac.com's Best Ever Gluten-free Thanksgiving Recipe Gluten-Free Corned Beef Recipe Gluten-Free Irish Soda Bread Recipe Easy Gluten-Free Bacon and Cheese Cornbread Recipe Gluten-Free Chicken Vegetable Curry Recipe Easy Gluten-Free Oven-baked Salmon Recipe
  2. Celiac.com 03/20/2015 - Mexican food and tacos are one of my most consistent gluten-free food options. If I'm on the road, or pressed for time, sometimes fast food chains are the only option. But not all Mexican fast food chains are created equal when it comes to gluten-free options. Some do a good job, others do not. So here is a list of Mexican fast food chains that do a good job with gluten-free food options. As always, your individual experience at any of these restaurants may vary, so observe, ask questions about any item you're not sure about, and gauge your comfort level accordingly. If you have feedback, or know of any other Mexican fast food chains that offer good gluten-free food options, be sure to tell us in the comments below. Best Mexican Fast Food Chains: #1: Chipotle Chipotle gets high marks for gluten-free options. Pretty much everything that is not served with a flour tortilla is gluten-free. So, at Chiptole, that means all soft and hard corn taco shells, all meats, beans, vegetables and sides are gluten-free. #2: El Pollo Loco El Pollo Loco is another chain where you can get a good, healthy meal without thinking too hard about gluten. El Pollo Loco gluten-free menu includes their flame grilled Mexican chicken, corn tortillas, pinto beans, refried beans, avocado salsa, Cotija Cheese, mixed vegetables, and flan. Basically, avoid any flour tortillas, and you can easily eat gluten-free at El Pollo Loco. #3: Jimboy's Tacos Jimboy's has long been a favorite of mine, because they prepare all their food fresh from scratch and offer a pretty robust gluten-free menu that includes Jimboy's original tacos, including bean, ground beef, chicken, steak, and carnitas, Tacoburgers, Taquitos in both ground beef, and chicken, Tostadas, including bean, ground beef, chicken, and steak, Ground Beef Kid's Taco, Ground Beef Pepper Poppers, and Jimboy's Guacamole & Sour Cream. #4: Baja Fresh Baja Fresh offers a pretty good range of options for gluten-free eaters. Gluten-free options include Baja Tacos made with corn tortillas, any “Bare style” burrito, and any Baja Ensalada with choice of steak, chicken, or grilled shrimp, as well as grilled vegetables, carnitas, rice, and both varieties of beans. All Baja Fresh dressings and salsas are gluten-free. #5: Qdoba Qdoba is another fast Mexican food chain that offers a solid eating experience for gluten-free diners. Qdoba's gluten-free menu options include all Chicken, Chorizo, Flat Iron Steak, Ground Sirloin, Pork, and Seasoned Shredded Beef. Also gluten-free are their Soft White Corn Tortilla, Cilantro Lime Rice, Black Beans, Tortilla Soup, all Salsas and Dressings, 3 Cheese Queso and Guacamole. #6 Taco Cabana I had the good fortune of trying Taco Cabana on a trip to Albuquerque a while back. I was not disappointed. Taco Cabana does gluten-free eaters right with a wide variety of gluten-free options, including their Black, Borracho, and Refried beans, their Barbacoa, Chicken Fajita Meat, Rotisserie Chicken, Shredded Chicken Taco Meat in their Crispy Tacos, Chorizo, Chalupas or Nachos Steak Fajita Meat, Ground Beef Taco Meat (Crispy Tacos, Chalupas or Nachos), and Street Tacos in both Chicken & Steak. As with most places on this list, diners can substitute corn tortillas for flour tortillas in all tacos, fajitas, & plates. Other gluten-free options include Guacamole, Hash Brown Potatoes, Pico de Gallo, Rice, and Salsas – Fuego, Roja, Verde, Ranch, and Sour Cream. #7: Mighty Taco Mighty Taco makes it easy on gluten-free eaters by offering any taco with a corns shell, and most anything else on their menu except flour tortillas. Mighty Taco's gluten-free menu includes: Mighty Taco with Seasoned Ground Beef or Chicken, Mighty Pack with Seasoned Ground Chicken, Refried Bean and Cheese, Meatless Mighty, Veggies and Cheese, Seasoned Ground Chicken, Seasoned Ground Beef, Fajita Chicken, Buffito Chicken, and the Taco Beef Salad, Mighty Chicken Salad, Chicken Fajita Salad, and the Chicken Buffito Salad.
  3. Celiac.com 12/02/2017 - Pozole, pozole, pozole. Pozole seems to be popular lately. Pozole is a hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. I've noticed a number of references to pozole lately. I've seen articles touting pozole in place of traditional turkey dinner for Thanksgiving, and articles about using leftover Thanksgiving turkey to make pozole. This tasty recipe calls for chicken, but you can easily substitute turkey, leftover or otherwise. When stewed in chicken broth and other tasty ingredients like tomatillos, green chiles. Ingredients: Three 15-ounce cans of hominy, drained 8 cups chicken stock 2 cups water 6 chicken thighs on the bone, with skin 1 pound tomatillos, husked and halved 1 medium onion, quartered 2 poblano chiles, cored, seeded and quartered 2 jalapeños, seeded and quartered 6 large garlic cloves, smashed 1 tablespoon oregano leaves Salt and freshly ground black pepper 1 tablespoon vegetable oil For Serving: Finely shredded cabbage Fresh Mexican cheese (queso fresco) chopped cilantro sliced radishes chopped onion diced avocado sour cream tortilla chips lime wedges Directions: In a large stock pot, bring the chicken stock and water to a boil. Add the chicken thighs, cover and simmer over very low heat until they're tender and cooked through, about 30 minutes. Skim any fat from the cooking liquid and reserve. In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Blend until coarsely chopped. With the machine on, add 1 cup of the cooking liquid and purée until smooth. Season with salt and pepper. In a large deep skillet, heat the vegetable oil. Add the tomatillo purée and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 10 minutes. Pour the green sauce into the cooking liquid in the stock pot. Add the hominy and bring to a simmer over moderate heat. Add the chicken thighs back to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, and garnish as desired with quest fresco, cabbage, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
  4. Celiac.com 06/07/2016 - Where are all my Mexican food lovers? This one is especially for you. These Mexican stuffed zucchini boats are a perfect gluten-free party dish. You can cut them up into smaller pieces and serve them as a tray snack that is nutritious and protein packed. I don't know about you but I love when I go to a party and there are plates of healthy items to snack on. I never feel good filling up on just potato chips and veggie sticks. Junk food makes you feel pretty junky. I really enjoy hosting get togethers at my house. Since I am a mom of three "kids" and am a grandmother as well, I tend to have a full house and like to make healthy gluten-free and sugar-free snacks and meals for my friends and family. No matter how old your kids get, they still always love coming over for a homemade meal. My youngest son is a mexican food "junkie" and really likes this recipe even though it is grain-free as well. He doesn't mind at all giving up the corn tacos. You can change the heat level to whatever you desire too. As always, my recipes are for you to enjoy and alter for whatever suits your taste and likes. Ingredients: 4 large organic green zucchinis ½ pound ground free-range turkey, chicken or grass-fed beef 4 slices Canadian bacon ½ small white onion, chopped fine ½ cup Salsa Verde (no preservatives) 1-1/4 cup chopped cilantro 3 tablespoons coconut oil or olive oil 1-2 tablespoons chili powder 1 tablespoon tabasco sauce (or to taste) 1 teaspoon salt or to taste 1 teaspoon pepper or to taste Optional: Grass-fed cheese Directions: 1. Preheat the oven to 400F. 2. Cut each zucchini lengthwise down the middle, to make 2 halves from each. 3. Take an apple corer and remove the inside, but be careful not to cut into the dark green. Leave about â…› inch on sides and bottom. This will be your "boat". 4. Take the zucchini pulp and chop semi fine. 5. Heat 1 tablespoon oil on medium until hot. 6. Add the onion and cook until semi-glossy then add the zucchini pulp and saute for 1 minute. You may add some tabasco at this point if you like spicy or hot. 7. Transfer to a deep bowl. 8. Add 1 tablespoon of oil to the same pan and heat oil on medium. 9. Add ground meat and cook until done. 10. Add to bowl with onions and zucchini. 11. Drain all but 1 tablespoon of the juices and oils and sauté Canadian bacon in same pan until slightly browned. 12. Remove bacon to cutting board - slice into small slices. 13. Add to same bowl. 14. Add Salsa Verde, cilantro, chili powder, Tabasco and salt and pepper to taste. 15. You may add shredded cheese at this point if you desire. 16. Mix all ingredients. 17. Stuff the boats with the mixture and pile them nice and high, then stack them close to one another in a baking dish so they stand upright. 18. Cover with tin foil. 19. Bake for 30 minutes. 20. Remove and let sit still while covered for 5 minutes. 21. If you have extra meat mixture, you may heat the leftover meat as well in the oven. 22. You may serve a little extra protein on the side of each boat with a garnish of cilantro and a touch of hot sauce. 23. Enjoy!
  5. Ingredients: 2 eggs 1cup gluten-free sour cream 1 can gluten-free creamed corn 2/3 cup oil 1 ½ cornmeal 3 teaspoons baking powder 1 tablespoon salt (or less) 1 cup cheese Directions: Bake in preheated oven at 400F for 35 minutes in 9” x 12” pan or a hot iron skillet.
  6. I like to think of eggs as a “chameleon food;” dress them up any which way you’d like, and they make an excellent breakfast, lunch, or dinner. The same goes for this spicy Mexican spin on ordinary sausage and eggs. Canned beans are an okay substitute but Serrano chilies are small and don’t take long to roast. You can remove the seeds to reduce the heat, but the flavor from fresh roasted chilies adds a smoky dimension to the dish. Leftover rice can also be added in with the beans and chilies for added texture and filling, but to prevent the eggs from getting too dry, I would add another medium sized tomato. This is a simple recipe but serving it family style alongside a basket of tortillas creates a charming authenticity. Ingredients: 4 large eggs ½ pound chorizo sausage, casings removed 1 ½ cups cooked black beans 2 Serrano chilies, roasted and chopped 1 large diced tomato 1 sliced avocado 1 small diced red onion ¾ cup queso fresco, crumbled (can substitute Monterrey or pepper Jack) ¼ cup chopped cilantro Warmed corn tortillas Directions: Brown chorizo and onion for 5-10 minutes in a 12-inch frying pan, breaking up sausage with spoon into desirable bites. Drain and reserve 2-3 tablespoons of the fat in the pan. In the same pan, add black beans and chilies and cook over medium heat until gently simmering. Return chorizo and onions back to the pan. Using the back of a ladle or large spoon, gently press 4 wells and crack and egg into each, leaving yolks intact. Reduce heat to medium-low, cover and cook 4-5 more minutes. Top with crumbled cheese, tomato, avocado slices and cilantro. Serve with tortillas.
  7. Few foods bring me as much joy as a good taco. Simple, cheap, versatile and oh, so tasty, a good taco is one of the staples that can nurse me through a time-pressured lunch and keep a smile on my face all day long. Tacos can be made with beef, chicken or pork. They can be made with tripe, tongue, neck, head meat, and even, yes, even with brains, for those with a streak of culinary bravado. This recipe will help you deliver delicious steak tacos that will put smiles on the faces of your family or guests. Ingredients: 1 pound top sirloin steak, cut into thin strips 10-12 corn tortillas - 6-inch 1 small onion, diced 4 fresh jalapeño peppers, seeded and chopped 6 limes, cut into wedges 2 cups fresh cilantro, chopped Favorite taco sauce Salt and pepper to taste Directions: If possible, grill the steak to medium rare, and slice it into thin strips. Squeeze juice from two limes onto meat and season with salt and pepper. If you can't grill the steak, then heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until meat is brown on the outside and cooked medium rare, about 5 minutes. Season with salt and pepper. Place tortillas on a plate, top with steak strips, squeeze a dash of lime, add onion, and cilantro. Top with your favorite taco sauce, wrap and eat. Makes 10-12 tacos.
  8. Cinco De Mayo is upon us, and if you love Mexican food, like I do, you probably also love Mexican-style rice. I've often wondered about the secrets to making really great tasting Mexican-style rice. Now I can wonder no longer. This recipe produces an easy, great tasting Mexican-style rice that will have your guests helping themselves to another plate, and asking you for your Mexican cooking secrets. Ingredients: 2 teaspoons vegetable oil 2 cup uncooked long-grain rice 1 medium onion, chopped 1 ½ teaspoon ground cumin 1 teaspoon chili powder 3 ounces canned diced tomatoes 2 teaspoons salt 3 cups water Directions: In a large saucepan, heat oil over medium heat. Stir in onion and saute until clear, but not brown. Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Serve with your favorite Mexican dishes.
  9. This recipe comes to us from “purple” in the Gluten-Free Forum. Ingredients: 1 - 8oz. box corn spaghetti 1 - 15oz. can pinto beans, drained 2 to 3 - 15 oz. cans flavored tomatoes (I used 1 can fire roasted w/garlic and 1 can w/green chilies) ½ to 1 cup frozen corn (I used the one w/ onions, peppers and beans) leftover taco meat left over taco toppings tortilla chips Directions: Cook spaghetti according to package directions and keep warm. Heat taco meat and keep warm. Puree tomatoes and heat in a pan. Heat beans adding a bit of water. Add corn to the beans or heat separately. Serve with leftover taco toppings on top and some broken chips too. Tip: Fix extra taco stuff the day before with your tacos then this is really fast.
  10. This recipe comes to us from Meredith Misner. 1 package corn tortillas 1 jar salsa 1 can corn (drained) ½ cup sour cream ½ onion diced 1 ½ cups cheddar cheese grated a big bowl of miscellaneous cut veggies - use whatever you have - I used green and red pepper, asparagus, broccoli, green onion, cilantro, black olives, and tomatoes Grease a 9X13 pan. Slice stack of tortillas in half. Place about 5 tortilla halves in bottom of pan with straight side against pan. Layer veggies, then a layer of sour cream, a little cheese, and a little salsa. Continue layering (Like Lasagna) and top with salsa. Bake about ½ hour at 350F. Top with cheese and bake until golden brown.
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