Category Archives: Entrees

Herb Stuffed Rainbow Trout

This is my daughter’s favorite dinner.  I will upload a picture when I can find my camera!  My son seems to have “misplaced it.”  We recently found out that my daughter is not allergic to fish.  She was so excited when the doctor called with the results and energetically asked if I would make her rainbow trout for dinner.  This is an easy and very elegant meal that can be served to company or just hanging out with your family.  We serve it with grilled fennel.

Ingredients
4 rainbow trout (ask the fish monger to remove the heads)
1 bunch fresh parsley
1 lemon, sliced thin
1 lemon, sliced into wedges
2 large cloves garlic, sliced thin
2 teaspoons kosher salt
canola oil for the grill
cooking twine

Preheat grill to 400.

Open up each fish and on the meaty part of the fish sprinkle 1/2 teaspoon kosher salt.  Place the garlic slices on the salt.  Cover the garlic with the lemon slices and top with a big bunch of parsley.  Tie each fish up with cooking twine so the parsley, lemon and garlic does not fall out when grilling.

Oil grill grates with cooking oil so the fish does not stick.  Place each piece on the grill and cook covered for approximately 12 minutes, flipping fish one time (6 minutes per side.)

Remove fish and serve with lemon wedges.

Advertisements

Leave a comment

Filed under Entrees, GF Recipes, GFCF Recipes, Grilled Recipe, Summer GF Recipes

Simple Grilled Vegetables with Italian Sausage

June 2009 064There is nothing better than a simple and easy to prepare meal.  I went to my parents’ house for Father’s Day and my Mom (also gluten free) prepared a simple and delicious meal of grilled peppers and onions with Italian Sausage.  While at their house, I realized that I often tell you to grill your veggies in a grill pan, and I never have showed you what a grill pan looks like.  The picture to the right is what I use.

Here are the rules of the kitchen that my mother taught me when I was growing up. 
1.  Start with a clean kitchen
2.  Make sure you have all the ingredients before you begin cooking
3.  End with a clean kitchen

Ingredients
1 red pepper, stem and seeds removed, and sliced
1 yellow onion, sliced
2 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon each fresh basil, thyme and parsley, chopped
1 package gluten free bratwurst or Italian Sausage
1 package gluten free hot dog buns, optional

To prepare:
Cut up the vegetables.  In a large bowl toss the vegetables with the olive oil, salt and herbs. 
Heat grill to medium heat.  Place vegetables in the grill pan and cook, stirring occasionally, until sausage is cooked through. 

While cooking the veggies, cook sausage on the grill over medium heat until cooked through (approximately 10-15 minutes).  Serve on warm buns with mustard.

1 Comment

Filed under Entrees, GF Recipes, Grilled Recipe, Italian, Kid Friendly Recipes, Quick and Easy Recipes, Summer GF Recipes

Grilled Chicken and Sweet Potatoes in Fire Roasted Green Chili Sauce

This is the same recipe as my Grilled Chicken in Jalapeno Sauce but made with a can of fire roasted green chilis.  I used Trader Joe’s chilis, but any brand will work just fine.

Ingredients:
1/3 cup fresh lime juice
1/4 cup honey
2 Tablespoons fresh cilantro leaves
3 Tablespoons gluten-free soy sauce or wheat-free tamari (www.san-j.com)
1/4 teaspoon salt
1 7 ounce can fire roasted green chilis
3 garlic cloves, chopped
6 (6oz.) skinned chicken breast halves (bone-in)
1 large sweet potato, peeled and diced
Limes for garnish

Place all ingredients, except chicken, in a blender and process until smooth.  Combine mixture with chicken in a large ziploc bag.  Seal bag and marinate chicken in refrigerator for 1-8 hours.

Prepare grill.  Remove chicken from bag, reserving marinade.  Cook chicken over medium heat (with cover on grill) on an oiled grill for 12 minutes per side, or until done.  Baste occasional with reserved marinade. 

Place sweet potato pieces in a grill pan (the kind with holes in the bottom).  Pour remaining marinade over sweet potatoes.  Toss every 5 minutes so the potatoes don’t stick to the pan.  The potatoes should be cooked through at the same time as the chicken.

Serve with lime wedges.

Leave a comment

Filed under Entrees, GFCF Recipes, Grilled Recipe, Summer GF Recipes

Jalapeno Grilled Chicken

grillThis is great on a hot summer night.  Reduce the peppers and garlic for a less-spicy version.  Serve with a cool margarita!

Ingredients:
1/3 cup fresh lime juice
1/4 cup honey
2 Tablespoons fresh cilantro leaves
3 Tablespoons gluten-free soy sauce or wheat-free tamari (www.san-j.com)
1/4 teaspoon salt
3 jalapeno peppers, halved and seeded
3 garlic cloves, chopped
6 (6oz.) skinned chicken breast halvs (bone-in)
Limes for garnish

Place all ingredients, except chicken, in a blender and process until smooth.  Combine mixture with chicken in a large ziploc bag.  Seal bag and marinate chicken in refrigerator for 1-8 hours.

Prepare grill.  Remove chicken from bag, reserving marinade.  Cook chicken over medium heat (with cover on grill) on an oiled grill for 12 minutes per side, or until done.  Baste occasional with reserved marinade.  Serve with lime wedges.

2 Comments

Filed under Entrees, GF Recipes, GFCF Recipes, Grilled Recipe, Summer GF Recipes

Minty Lamb Kebabs with Cucumber Dipping Sauce

cucumber_raita_thumbnailThis is fun for kids to eat.  Make mini kebabs for appetizers.

Lamb Kebabs:
1 pound minced lamb
2 tsp curry powder
6 T mint leaves, chopped
salt and pepper to taste

Cucumber Sauce:
1/2 large cucumber
8 oz. plain yogurt
1 clove garlic, minced
1 T mint leaves, chopped
2 tsp cumin seeds, toasted
1 T coriander leaves, chopped
salt an d pepper to taste

To prepare lamb:
Mix together lamb, curry powder and mint in a bowl.  Season with salt and pepper.    Knead with hands to combine well. 

Divide meat into small sausages or meatballs and put onto metal skewers.  Cook over medium heat on a grill for 10 minutes, turning once.  Remove from heat and sprinkle with chopped mint leaves.  Serve with Cucumber Dipping Sauce and lime wedges.

To prepare cucumber sauce: 
In a blender, blend all ingredients for the sauce.  Add additional salt and pepper to taste.

Leave a comment

Filed under Appetizer, Entrees, GF Recipes, Grilled Recipe, Kid Friendly Recipes

Shrimp and White Bean Salad

This is a delicious cold salad that is healthy and beautiful.  It is perfect for serving 2 people.   Double or triple the recipe for more servings.

Ingredients:
2 T olive oil
2 cloves garlic, minced
1/2 tsp fresh rosemary, crushed
6 oz. shrimp
1/4 cup chicken broth
1 can unsalted white beans, drained and rinsed
2 tsp fresh lemon juice
1 scallion, thinly slice, green parts only

To prepare: 
Heat oil over medium heat in a medium skillet.  Add garlic and rosemary and cook until fragrant, about 1 minute.  Add shrimp and cook until pink and opaque.    Add broth, cover and lower heat.  Simmer until shrimp are cooked through, about 4 more minutes.

Remove shrimp with slotted spoon.  In large bowl, toss shrimp, beans and lemon juice until mixed well.  Refrigerate until cool.  Add scallions and serve.

Leave a comment

Filed under Entrees, GF Recipes, GFCF Recipes, Quick and Easy Recipes, Side Dish

Citrus Salmon with Cilantro and Grilled Vegetables

Perfect for a nice summer night!  If you don’t want to make the marinade, use a citrus vinaigrette salad dressing.salmon with grilled vegs

Ingredients

Salmon:
1/2 cup orange juice
4 Tablespoons lime juice
2 garlic cloves, crushed
2 teaspoons GF soy sauce
1 pound salmon filet
1 teaspoon each, fresh cilantro, mint and chives (chopped for garnish)

Mixed Grilled Vegetables
1 medium sized zucchini, diced
1/2 red onion, diced
1/2 red pepper, diced
1 cup broccoli florets
3 Tablespoons olive oil
small handful of fresh cilantro, mint and chives, chopped
salt and pepper to taste

In advance, mix citrus juices, garlic and soy sauce, together in a bowl.  Pour into a large ziploc bag with the salmon and refrigerate for 3-8 hours. 

Turn grill on medium heat. 

You can grill the veggies and fish at the same time so they are finished at the same time.

Toss vegetables with oil and salt and pepper.  Place in a grill pan and grill over medium heat.  Stir occasionally.  When tender, approximately 10 minutes, add fresh herbs.  Remove from heat.

Remove salmon from bag and allow excess liquid to drain off. 

Take a 12″x12″ piece of aluminum foil and spray with non-stick spray.  Place salmon on foil and place over medium heat for approximately 10 minutes, or until salmon is cooked through.  Sprinkle herbs on top for garnish.

Serve with lime wedges.

Leave a comment

Filed under Entrees, GF Recipes, GFCF Recipes, Grilled Recipe, Side Dish, Summer GF Recipes, Uncategorized