Gluten Free Grilled Orange Chicken Recipe

You know how you are at the mall, famished from all the shopping and bag carrying, and you go to the food court and some enthusiastic teenager pushes a piece of orange chicken at you to taste? Yes? Well I have a confession – sometimes I really wish I could have a taste. I know it is fried and filled with gluten and probably about a thousand calories in just that one taste and that I shouldn’t want to taste it, but I do. I don’t taste it – I WANT to taste it!  After all, eating orange chicken used to be an integral part of my whole mall experience.

I kind of want to hurt that  guy for bringing up the idea of orange chicken to me in the first place. Here I was all set to have a nice healthy salad for lunch and now all I can think about is orange chicken. And so with some disappointment and resentment I eat a salad. And a gelato. And...wel... never mind.

If you, like me, miss the taste of orange chicken at the mall you will be happy to know that you can make a much healthier grilled version very easily with the help of some honey and gluten-free Orange Sauce from San-J. With a little forethought, I can have this recipe mostly prepared and waiting in the fridge for me when I return from shopping and finish my mall experience at home.

Now if I could just get Nordstrom to open up a shoe store in my living room…


Grilled Orange Chicken


Ingredients

6 boneless, skinless chicken thighs

½ cup San-J Orange Sauce

½ cup honey

2 teaspoons sesame seeds

Directions

Cut chicken into 1½ inch pieces. Combine the San-J Orange Sauce and honey and put half in a medium mixing bowl, reserve the rest for later. Add the chicken pieces to the bowl and toss to combine. Let chicken marinate for 20 minutes at room temperature or for up to 4 hours in the refrigerator.  If you are marinating in the refrigerator, let it come to room temperature for 20 minutes before grilling.  If using wooden skewers, soak 4 in water for 20 minutes.  Pre-heat the grill to moderately high heat (450 degrees on a gas grill).

Divide chicken pieces onto 4 skewers allowing the chicken to touch but do not cram together. Brush grates of grill with oil.

Grill for 4 minutes with the lid to barbeque closed. Turn skewers over and grill another 4 minutes covered. Brush the reserved sauce onto the chicken and cook for another 2 minutes, turning several times, or until the chicken is cooked through but still juicy. Sprinkle with sesame seeds and serve.

A gluten free recipe that serves 4.


Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-grilled-orange-chicken-recipe.html

Pistachio Crisps Recipe - Gluten Free

Sweet, salty, crispy, crunchy – to me these simple words combine to conjure up the perfect snack.

This gluten free recipe for pistachio crisps is what I call a “high/low” – low on effort, high on payoff! It is essentially gluten free pizza dough, rolled thinly and topped with a salty, sweet mixture of healthy pistachios, brown sugar and kosher salt. It bakes up crispy like a flat bread or cracker and has these little pockets that puff up for a dash of drama. Serve these as an elegant starter with cocktails at your next soiree and you will actually feel like a person who uses words like “soiree”!

Gluten Free Pistachio Crisps


Ingredients

1½ cups good quality All Purpose Gluten Free Flour Blend
1½ teaspoons xanthan gum
1 tablespoon dry active yeast
1 envelope unflavored gelatin
1 ½ teaspoon kosher or fine sea salt, use divided
½ teaspoon agave nectar, sugar or honey
6 tablespoons extra virgin olive oil, use divided
2/3 cup hot tap water (around 110 degrees is perfect)
½ cup roasted and salted pistachios
¼ cup brown sugar

Directions

Preheat oven to 450 degrees and line two baking sheets with silicon baking mats or parchment paper.

Combine the flour, xanthan gum, yeast, gelatin, ½ teaspoon salt, 2 tablespoons olive oil, agave (or sugar or honey) and hot water in a bowl of an electric mixer fitter with regular beaters or whisk attachment (not dough hook or paddle attachment).  Mix on low until combined.  Scrape down bowl once.  Turn mixer to high and mix for 3 minutes.  The dough may clunk around in the mixer at first then soften up, this is fine.  The dough will be soft and sticky.

Dust a work surface, generously with more All Purpose Gluten-free Flour Blend or white rice flour and kneed the dough a few times until it is smooth and no longer sticky. Divide dough into two equal portions. Roll each portion of the dough out very thin to fit the baking sheet. Brush 2 tablespoons of olive oil on each piece of dough, going all the way to the edges.

Finely chop the pistachios and combine with the remaining teaspoon of salt and brown sugar. Sprinkle the mixture evenly over the top of the dough. Bake for 13 – 15 minutes or until crispy and browned. Break into pieces.

A gluten free recipes that serve 6 – 8 people as an appetizer.

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-pistachio-crisps-recipe.html

Chicken Carabella Recipe - Gluten Free

Back in the 80’s The Silver Palate Cookbook came out and helped people who couldn’t even cook, feel like a gourmet chef with some killer recipes. One of those recipes was Chicken Marbella, a combination of chicken, prunes, capers and olives, a dish that quickly became a dinner party standard.

I wanted to give the recipe a little bit of a makeover with some more depth of flavor and of course I am always looking for how I can cut out steps and make a gluten free recipe even easier.

This is my version; I added a touch of heat with crushed red pepper flakes, some brightness with fresh lemon juice and tossed in some dried apricots, all of which, in my opinion, rounds out the flavors better. To make the recipe simpler and to cut out an extra step, I used Baker Brand Prune Dessert Filling as the base of the marinade and sauce which allowed me to cut out the cup of brown sugar in the original recipe.

This is my favorite kind of gluten free recipe – it is elegant enough to serve to guests and yet it could not be easier. It does require time for both marinating and baking but your fridge and oven are doing all the work (and you are getting all the credit).

I like to use skinless, bone-in chicken thighs in this recipe but you can also use a whole cut up chicken or even chicken breasts.

I call this recipe “Chicken Carabella”, just because I can but you can call it anything you want!

Chicken Carabella


Ingredients

1 – 10 ounce jar Baker Prune Desert Filling
4 cloves garlic, minced
¼ cup olive oil
¼ cup red wine vinegar
Juice of 1 lemon
2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
½ cup dry white wine
2 tablespoons capers
2 bay leaves
½ cup green olives, pitted and sliced in half
8 skinless, bone in chicken thighs
Salt and pepper
1 cup dried apricots

Directions

Whisk together the Prune Dessert filling, garlic, olive oil, vinegar, lemon juice, oregano, red pepper flakes, wine and capers in a 9 by 12 baking pan. Stir in the bay leaves and olives. Season the chicken liberally with salt and pepper and add to the marinade, turning to coat. Cover baking dish with plastic wrap and refrigerate at least 2 hours or up to a day ahead.

Remove the baking dish from the fridge and let sit at room temperature while you preheat the oven to 350 degrees. Remove the plastic wrap, stir in the dried apricots and bake for 1 hour, spooning the juices over the chicken a few times while it bakes.

Serve with rice or quinoa.

A gluten free recipe that serves 6 – 8 people.

Ready for dessert?

Gluten Free Recipes have changed eating habits of Gluten intolerant people. To know more about Gluten free diet and how to prepare a Gluten free recipe in a short span of time feel free to visit our blog : http://bestglutenfree.wordpress.com

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-chicken-carabella-recipe.html

Dairy Free Chocolate Cream Pie Recipe - Gluten Free

I love diners. Some of my best times have taken place over endless cups of coffee under overly bright florescent lights sitting at a slightly chipped table that has seen better days. Elegant restaurants are great but there is just something about a neighborhood diner – a place where the waitress calls you “hon”, the food, while not fancy is predictably good and where you can get breakfast or pie any time of the day. You can, in fact, eat breakfast and pie at the same meal and no one will judge you. Yep! I love diners!

I miss eating pie at a diner. But I am not one to lament losses due to my gluten free diet for very long so I decided to come up with my own, new and improved version of chocolate cream pie – one of my all time diner favorites from a long ago time. What makes this pie new and improved is not just the fact that it is gluten free and dairy free, it is the fact that it is AMAZING!!!! The filling is rich and sinful, the topping a sweet meringue that literally melts in your mouth and the crust is a simple, no bake chocolate affair made with the help of KinniToos, a gluten free sandwich cookie very much like an Oreo. For even more chocolaty goodness I use the fudge stuffed cookies but any kind you can find will work great.

Maybe I will change my name to Flo and open my own diner. Or maybe I will just enjoy my pie!

Chocolate Cream Pie Filling

Ingredients

2 packages Kinnikinnick KinniToos gluten free sandwich cookies
4 tablespoon dairy free butter substitute, melted
1 – 14 ounce can full-fat coconut milk
1 packet (2 ½ teaspoons) unflavored gelatin
1 pinch kosher or fine sea salt
12 ounces dairy free semisweet chocolate chips
1 tablespoon pure vanilla extract
¾ cup of sugar
6 large egg whites

Directions

Place the cookies into the bowl of a food processor and pulse a few times to break them up then process until the cookies become crumbs. Add the melted dairy free butter substitute and process to combine. Spray a 9 inch spring-form pan well with gluten-free non-stick cooking spray. Firmly press the crumb mixture into the pan, evenly covering the bottom and about halfway up the sides. Refrigerate crust while preparing the filling.

Combine ½ cup of coconut milk with the gelatin and let sit for five minutes to soften. Pour the remaining coconut milk and salt into a sauce pan and heat to a boil. Add the gelatin mixture and stir to combine. Remove from the heat, add the chocolate chips and vanilla. Cover the pan and let sit for 3 minutes. Stir until all the chocolate is melted and the mixture is fully combined and glossy. Pour into the prepared cookie crust, cover with plastic wrap and refrigerate for 6 hours or overnight.

Place the sugar and egg whites in the heat-proof bowl of an electric mixture and place over a pan of barely simmering water. Stir constantly until the sugar has all dissolved and the egg whites are warm to the touch, about 3 minutes. Attach the bowl to the mixer and using the whisk attachment beat the egg whites on medium speed until soft peaks form, about 3 minutes. Raise the speed to high and beat until stiff peaks form but the mixture is not dry – about 1 ½ minutes.

Mound the meringue over the top of the pie and using a knife or spatula create little peaks. Place the pie under the broiler for a few seconds to brown the top or use a kitchen torch. Be careful not to burn the meringue. Serve the pie right away or refrigerate until serving time.

This completely gluten free recipes makes 8 servings.

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-dairy-free-chocolate-cream-pie-recipe.html

Asian Barbeque Ribs Recipe - Gluten Free

When San-J asked me to work with their gluten free grilling sauces I was honored and a little excited at the prospect of besting my husband!   After all, in my household, he has been the grilling master.

Sure, I make a mean grilled veggie salad but in my hubby’s politically incorrect words, “vegetables are chick foods.”

I felt pretty confident that I could do well with foods the hubby might consider gender-neutral such as chicken and fish but the real test would be the ultimate he man food – RIBS.

Fortunately, the sauce I choose to use, San-J’s wonderful Asian BBQ Sauce, did most of the work for me, it’s sweet and smoky with a hint of the exotic from ginger, garlic and sesame.

But I still had to cook the ribs properly, so I went over in my mind everything I knew about grilling and I held a couple undercover “intelligence-gathering” conversations with my husband – here’s what I can confidently tell you about gluten free recipes and gluten free grilling:


Gluten Free Grilling Basics


Safety First

If you do not have a totally gluten free menu, make sure you do not allow any cross contamination. Remember, gluten is very sticky and the tiniest bit can make a perfectly gluten free piece of food unsafe. If you must grill food containing gluten on the same grill, keep the food segregated. If you are not sure about the cleanliness of the grill, put foil on the grill or place a grill pan on the barbecue and cook the food in that. You can also wrap your food in foil the place on the grill.


Direct and Indirect Heat

Direct heat is when the fire is directly below the food. It works great for food that cooks quickly such as hamburgers, boneless chicken pieces, fish fillets, shell fish and sliced vegetables.

Indirect heat is where the fire is off to the sides or to one side of the grill and the food cooks over the unlit portion. This works well for larger, tougher foods that need to cook longer such as roasts, whole chickens and ribs.

To create indirect heat with coals you can either push the lit coals to either side of the barbeque or you can make a ring of fire on the outer edge of the barbecue, either way you are creating a section in the center or on the side that is clear of lit coals.

For a gas grill, simply turn off one side of the burners.


Judging the Temperature of a Grill

Just like when cooking food in the oven, when grilling, it is important to cook certain types of food at certain temperatures. If you don’t have a thermostat on your grill you can use the hand method.

Extend your hand, palm side down over the grill about 5 inches above the grate – think of it as if a can of soda in sitting on the grate and your hand is sitting on top of the can. How long you can keep you hand there will determine the temperature. If you can keep it there for 2 to 4 seconds, that’s high heat – 450 – 550 degrees, 5 to 7 seconds is medium – 350 – 450 degrees and 8 to 10 seconds is low, 250 – 350 degrees. All these temps are Fahrenheit.

This is not a game of chicken or a way to test how macho you are – use common sense and pull your hand away as soon as it feels too hot, don’t wait until it hurts and you burn yourself!


Keeping Food from Sticking

If you pre-heat your grill and then oil the grates of the grill your food will be a lot less likely to stick. Just FYI, it is not a good idea to spray non-stick cooking spray directly into an open flame. Trust me on this one!

So there, in a nut shell is what I know about grilling and it has turned me into a contender! I hope it helps you too. If you are looking for the perfect side dish for these ribs, try my Asian  Coleslaw.



Asian Country Style Ribs


Ingredients

3 pounds country-style pork ribs
1 cup San-J Asian BBQ Sauce, use divided plus more for serving


Directions

Place ribs in a large plastic storage bag with ½ cup San-J Asian BBQ Sauce, shake gently to combine and let marinate for 20 to 30 minutes at room temperature.

Prepare grill to medium heat (350 – 400 degrees). If using a gas grill, turn off one side, if using coals push them to either side to create indirect heat. Brush the grates with oil.

Remove ribs from the marinade and discard marinade. Cook the ribs over indirect heat, with the lid closed for 20 minutes. Turn and brush with some of the remaining San-J Asian BBQ Sauce. Cover and cook for another 25 minutes. Brush ribs with the remaining San-J Asian BBQ Sauce, wrap tightly in foil and let rest for 30 minutes off the heat. Serve with extra San-J Asian BBQ Sauce on the side if desired.

This Gluten Free Asian Barbeque Ribs Recipe  serves 6.

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-asian-barbeque-ribs-recipe.html

Caprese Salad Recipe - Gluten Free

Once upon a time a caprese salad, bursting with fresh tomatoes, basil and mozzarella met up with a gluten free pasta salad. They fell instantly in love.

The resulting love child of this auspicious union was the gluten free caprese pasta salad.

A love story if ever I heard one.

Gluten Free Caprese Salad

Ingredients

1 – 16 ounce package gluten free rice pasta (shells, elbows or spirals)

1 ½ cup loosely packed fresh bail leaves, use divided

1 clove garlic, minced

Zest and juice of 1 lemon

½ teaspoon kosher or fine sea salt

½ teaspoon freshly ground black pepper

1/3 cup olive oil (maybe a tad more)

1 pint cherry or grape tomatoes, halved

6 ounces bocconcini (small mozzarella balls), quartered

Directions

Cook the pasta in heavily salted water 1 or 2 minutes less than the package instructions until just al dente. Drain well and put the pasta into a large serving bowl.

While the pasta is cooking combine 1 cup of the basil with the garlic, finely grated lemon zest, lemon juice, salt and pepper in a blender and blend until the basil is finely minced and the mixture is combined. Take the plastic top insert from the top of the blender out and slowly stream in the olive oil with the machine running. You want a thick dressing but not as thick as mayonnaise. If the mixture is too thick, add more olive oil.

Once the pasta is cooked and drained pour the dressing over the warm pasta. Toss well and let cool.

Roll the remaining basil leaves up like a cigar and cut into thin slices with a sharp knife. When the pasta has cooled, add the basil, tomatoes and bocconcini. Cover and refrigerate for at least half an hour or up to two days. Taste and adjust seasoning with more salt and pepper if needed.

This gluten free recipe  serves 6 – 8 people.

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-caprese-salad-recipe.html

Glazed Chicken and Peach Skewers Recipe - Gluten Free

Can someone please tell me when it was that children started going back to school before Labor Day? Is this some sort of government conspiracy to gyp parents out of what could be the better part of summer?

As a child I never went to school until the Tuesday after Labor Day weekend. It was the perfect way to ease back into it – four days of school instead of five. Sometimes I wished they would start back even more gradually say one day the first week, two the second and so on. But I would take four over five any day.

It was the same for my children when they were in school. We had Labor Day weekend to get all our back to school shopping done and have one last family day off together before the whole process of packing lunches and doing homework started again.

The last couple weeks of summer are different than the rest. The frantic rush to have fun is over, the vacation suitcases have been unpacked, we have most likely recovered from (or at least sort of forgotten about) having to mortgage the house and stand in line for hours and hours to enjoy the theme parks and we survived the annual trip to (insert relative of you choice here)’s house. And the big chores are pretty much done as well – all those grand plans for projects have either been accomplished or shelved for the next year and finally, FINALLY we can just take it easy and relax!

And then there is the beautiful abundance of late summer fruits and veggies – golden, sweet corn, juicy, red ripe tomatoes, and enough zucchini to feed armies. And peaches!  I love, love, love peaches, in any way shape or form. Bring on the homemade peach ice cream, gluten free peach pies and cobblers and for a special treat, throw some on the grill. Something magical happens when you take a piece of that beautiful, iconic summer fruit and apply fire to it.

This pretty little gluten-free recipe combines ripe peaches with chunks of chicken thighs and a spicy-sweet sauce made by combining hot pepper sauce with some San-J’s fabulous new Sweet & Tangy Polynesian Glazing & Dipping Sauce. The sauce is used as a marinade before throwing the chicken and peaches on the grill and as a base for a simple salad dressing. Toss with some arugula, toasted almond slices and more peaches and this makes the perfect light meal for these lazy, hazy last days of summer.

This recipe is quick enough to whip up after those poor, summer-vacation gypped kids get home from school and easy enough to maintain some laziness to these last few precious days of summer.

Glazed Chicken & Peach Skewers

Ingredients

½ cup San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce
½ teaspoon Sriracha (or other hot pepper) sauce
6 boneless, skinless chicken thighs
¼ cup slivered almonds
6 firm but ripe peaches, washed
3 tablespoons olive oil
1 tablespoon lemon juice
4 cups baby arugula, washed and dried
Salt & Pepper

Directions

Combine the San-J Sweet & Tangy Polynesian Glazing & Dipping Sauce and Sriracha. Take out 1 tablespoon and reserve. Pour the remaining sauce into a medium bowl.

Cut the chicken thighs into 20 evenly sized pieces. Put in the bowl with the sauce and toss to coat. Let marinate in the refrigerator for 20 – 30 minutes.

Toast the almond slices in a small, dry, hot skillet over medium high heat until lightly browned and fragrant, about 3 or 4 minutes. Let cool.

Preheat the grill to medium heat (350 degrees). If using wooden skewers, soak four for 20 minutes in water.

Cut four of the peaches into quarters and the remaining two peaches into thin slices. Thread the chicken pieces on four skewers alternating with the peach quarters, beginning and ending with chicken. Brush the grates of the grill with oil. Grill the skewers, with the lid closed, for 8 – 10 minutes or until the chicken is cooked through and the peaches are soft with grill marks.

Just before serving, whisk together the reserved 1 tablespoon of sauce with the olive oil and lemon juice. Add the arugula, thinly sliced peaches and toasted almonds. Toss to combine. Season to taste with salt and pepper.

Serve salad with the skewers.

A gluten free and gluten free recipe that serves 4 people.

Article Source: http://simplygluten-free.com/blog/2011/08/gluten-free-glazed-chicken-and-peach-skewers-recipe.html

Gluten Free Baked Cherry and Brie Appetizer Recipe

As we come to the end of summer we also come to the end of the sweet cherry season.  Just when I was starting to take for granted lush, ripe, juicy cherries I realized it was time to start REALLY appreciating them and using them in as many gluten free recipes as I can before they were gone for this year.

So along with blending some into smoothies and baking them into muffins and pies I decided to venture out into other parts of the menu – the appetizer for example.

What’s that you say? Cherry appetizers? Seriously?

Yep, seriously!  Baked with creamy brie and another summer favorite, basil, cherries make for a sophisticated yet seriously simple starter. But don’t take my word for it, throw together this recipe and see for yourself. But hurry! Cherry season is almost over.

Oh and if you don’t already have one, this would be a good time to invest 5 or 10 dollars in a cherry pitter. This one, you can take my word for – they work great!

Baked Cherry and Brie Appetizer


Ingredients

2 pounds sweet cherries, pitted
½ teaspoon kosher or sea salt
Large pinch black pepper
¼ cup loosely packed fresh basil leaves, chopped
1 – 7 ounce round of brie
8 slices gluten-free bread
4 sprigs of fresh basil for garnish

Directions

Combine the cherries, salt, pepper and chopped basil in a mixing bowl. Cover and refrigerate for at least 2 hours and up to a day ahead.

Preheat oven to 350 degrees. Place on rack in the top third of the oven and the other rack in the bottom third.

Slice the crusts off the gluten free bread and cut each slice in half diagonally to make triangles. Lay on a baking sheet.

Divide the cherries along with any accumulated juices into 4 ramekins. Cut the rind off the round of brie and cut into quarters. Place the brie quarter on top of the cherries. Place the ramekins on a baking sheet.

Put the bread on the top shelf of the oven and the cherries on the bottom. Bake for 10 – 12 minutes or until the bread is toasted and the cheese is melted. Garnish each ramekin with a sprig of fresh basil and 4 toast triangles and serve immediately.

A gluten free recipe that serves 4 people (or 1 really greedy cherry lover like me!).

Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source: http://simplygluten-free.com/blog/2011/08/gluten-free-baked-cherry-and-brie-appetizer-recipe.html