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Found 5 results

  1. Celiac.com 06/30/2015 - Want a grown-up snack that even kids will love? Try these prosciutto and melon skewers. They are easy to put together, and make an upscale, tasty summertime snack that is sure to disappear quick. Ingredients: 2-3 pounds mixed seedless baby watermelon, cantaloup, and/or honeydew melon peeled and cut into bite-size pieces ¼-⅓ pound prosciutto, torn in half lengthwise balsamic glaze Directions: On each 6-inch skewer, place 3 pieces of melon with ½ slice prosciutto folded between each. Drizzle with balsamic glaze just before serving.
  2. Celiac.com 05/13/2014 - Overall, increased awareness of celiac disease and gluten intolerance has been a good thing, right? Generally, more people are being diagnosed, and gluten-free food options are more numerous and more widely available than ever before. However, all this awareness has succeeded in drawing a number of people into voluntary gluten-free dieting, often with mixed results. Late night television host Jimmy Kimmel recently sent a camera crew out to a local exercise spot to ask people if they were following a gluten-free diet, and to find out if they actually knew what gluten was. What he found was a bunch of supposedly gluten-free dieters, who were almost totally clueless about gluten, giving answers that would make most celiac patients cringe. He also got a few good laughs. Check out the video:
  3. Celiac.com 08/29/2013 - Eating grilled meat or seafood off sticks is a rite of passage in Thailand. Street-side food stands are ubiquitous in Bangkok, and offer a mind-boggling variety of options. Those options often include a delicious ground pork grilled on skewers and served hot. These Thai-style pork skewers are super easy to make and disappear fast at grilling sessions. Ingredients: 1 pound ground pork 3 tablespoons chopped mint 3 tablespoons cilantro 3 tablespoons basil 1 shallot, minced 1 hot chile, minced 2½ tablespoons gluten-free fish sauce 2½ tablespoons lime juice Directions: In a large bowl, mix ground pork, chopped mint, cilantro, basil, minced shallot, hot chile, fish sauce and lime juice. Form balls of the mixture into 2-inch ovals; place 1-2 per skewer and grill until done. Serve.
  4. Celiac.com 08/15/2013 - Potatoes are such simple, lovely, delightful things. They can be made so many different ways, and can be used to anchor so many meals. I don't usually grill them on skewers, so that makes this recipe even more fun. These skewered potatoes make a nice complement to numerous grilled foods. They pair well with most meats and fishes, and are a nice way to round out any good grilling session. Make it more fun by getting as many small, differently colored potatoes you can and making colorful skewers. The different flavors of the various potatoes will enliven the Ingredients: 1-2 dozen small potatoes, assorted colors, quartered 2-4 cloves garlic, minced 1-2 tablespoons olive oil 1 teaspoon onion powder ½ to 1 teaspoon fresh thyme, minced 10-12 wooden skewers, soaked Kosher salt and pepper to taste Directions: Wash and dry potatoes. Place 4 or 5 potatoes on each skewer. Place 2-4 skewers each on a sheet of foil. Brush with olive oil, and minced garlic. Add Onion powder, salt, and pepper. Note: If you can't get small potatoes, cut larger ones into about one-inch chunks. Fold foil carefully, so that potatoes are enclosed, and the dull end of the skewers pokes out the end of the foil. Pinch foil around the ends. Place on grill for 20 minutes or so, until potatoes are cooked through. Remove from grill. Remove foil and serve with other meat kebabs.
  5. This recipe comes to us from Valerie Wells. One recipe serves 6. Skewer Ingredients: 12 (9") skewers 1 pound boneless skinless chicken breast, cut into 1 ½" pieces 1 (12 oz.) package gluten free smoked sausage 8 oz. medium shrimp, peeled & de-veined ½ cup butter 3 Tablespoons Tabasco sauce 2 Tablespoons gluten free mustard 1 teaspoon garlic powder 1 teaspoon dried oregano ½ teaspoon pepper Rice Ingredients: 2 tablespoons butter 1 red pepper, diced 2 ribs celery, diced 1 small carrot, diced 1 ½ cups rice 2 Tablespoons ketchup ½ teaspoon garlic powder (I used fresh minced) ¼ teaspoon dried thyme ½ teaspoon salt 1 can (14 ½ oz.) gluten free chicken broth. 1 cup water 1 bay leaf 2 Tablespoons chopped fresh parsley Skewer Directions: If using wooden skewers, soak in water 30 minutes before using. Thread chicken, sausage & shrimp onto skewers. Melt butter with remaining ingredients. Place skewers on grill; brush with butter mixture. Grill until cooked through, about 5 minutes turning once. Rice Directions: In pot melt butter over medium heat. Add red pepper, celery, onion and carrot; cook, stirring often, until softened, 3 minutes. Stir in rice, ketchup, garlic, thyme, salt. Add broth, one cup water & bay leaf. Simmer until liquid is absorbed. (White rice takes about 30 minutes. Brown rice takes about 45 minutes.) Serve w/ skewers.
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