Category Archives: Grilled Recipe

Grilled Pineapple with Gluten Free Rum Sauce

pineappleThis is a very easy decadent treat on a hot summer night.  Make sure to use a clean grill grate so your pineapple doesn’t taste like meat or marinade from your dinner. 

Grilled Pineapple with Rum Sauce

Ingredients
1 pineapple, cut into 1″ pieces
1/2 cup rum 
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup orange juice
Vanilla or Coconut Ice cream or Sorbet

Mix rum, brown sugar, honey, and orange juice together until sugar is dissolved. Preheat Grill.  Place pineapple pieces on the grill and baste with rum sauce. Cook for about 10 minutes, turning and basting occasionally. Remove from heat, let cool for a few minutes before serving.  Serve over icecream with a spoonful of remaining rum sauce.

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Filed under Grilled Recipe, Quick and Easy Recipes, Summer GF Recipes

Quick Honey BBQ Sauce

grillMake this quick and easy recipe the next time you are in the mood to grill.  It would also be delicous on top of meatloaf.
This is a recipe that I tought at a gluten-free barbeque class last night.  They really liked the flavor.  It reminds me of a combination BBQ Sauce/Chili Sauce, because it is on the sweet side. 

Honey BBQ Sauce

 

Ingredients:
1/2 cup minced onion
1 clove garlic, minced
1 Tablespoon vegetable oil
2 cups ketchup
1/2 cup honey
2 T vinegar
2 T minced parsley
1 T gluten-free Worcestershire sauce (Wizard’s Wheat-Free Vegan is a good one)
1/4 teaspoon ground pepper

Sautee onion and garlic in oil until softened.  Add additional ingredients and bring to a boil.  Reduce heat and simmer for five minutes.   Either leave the sauce chunky or blend in a blender or with a hand blender, if you want to have a smoother sauce.   Keep the sauce in the refrigerator in a sealed container for up to two weeks.

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Filed under GFCF Recipes, Grilled Recipe, Kid Friendly Recipes, Quick and Easy Recipes, Summer GF Recipes, Vegetarian

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.

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

Grilled Orange-Glazed Teriyaki Chicken

orange chickenI am all about grilling in the summer.  And now that it dawned on me that I can use the San-J products to make my asian cooking easier and better, grilling is even easier!  I really love the San-J teriyaki sauce.  I was very sad two nights ago when I went to make teriyaki chicken and I was out of the sauce.  Luckily, my grocery store carries San-J and we were back in business!  I found this great recipe on the San-J site.  Don’t forget to go to the website of your favorite products.  They often have great recipes.

Ingredients
½ cup San-J Teriyaki Sauce
1 Tablespoon orange zest
1/3 cup orange juice concentrate, thawed
2 Tablespoons fresh cilantro, minced
4 boneless, skinless chicken breasts

To Prepare:
In a medium mixing bowl, combine the San-J Teriyaki Sauce, orange zest, orange juice and fresh cilantro. Reserve ¼ cup of the marinade and set aside.

In a large plastic resealable bag, place the chicken breasts and add the marinade. Seal the bag and marinate in the refrigerator for at least 3 hours or up to 12 hours.

Prepare an outdoor or indoor grill at medium-high heat. Discard the used marinade. Place the chicken breasts on the grill for about 7 minutes. Baste frequently with the reserved marinade. Turn and grill again for 7 minutes, or until the juices run clear and there is no pink remaining.

Makes 4 Servings

To learn more about Gluten-Free Asian Cooking and sample San-J products, come to the Gluten Free Cooking Expo in Chicago on August 15-16, 2009.  San-J products will be used during the Asian cooking demos and you will get to sample the final recipes, including gluten-free egg rolls.  Advanced registration is required.  Go to www.glutenfreeclasses.com to learn more and register.

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Filed under Asian Recipes, GFCF Recipes, Grilled Recipe, Kid Friendly Recipes, Quick and Easy Recipes, 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.

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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.

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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.

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