Category: Gluten Free Dinner Ideas

Gluten Free Steak Marinade

Summer is here and it’s time to fire up the grill!  This Gluten Free Steak Marinade has been one of my most popular posts, and no wonder!  It’s an easy and tasty blend that goes perfectly with steaks and kabobs!  And now, for those of us who want all of the flavor but with less salt, I’ve added a lower sodium option.

This post contains affiliate links.

Ingredients:

Lower Sodium Option:

Preparation:

Whisk all of the marinade ingredients together in a glass bowl or baking dish.

Add steaks or beef tips, turning to coat.  Cover and rest at room temperature for 1 hour, turning the meat halfway through.  Then cook or grill as usual.  For dinner ideas, check out my ribeye steak or beef kabobs!

Notes: ♪♫ Soy sauce contains gluten, so choose one that is specifically labeled gluten free.  I actually prefer the flavor of gluten free soy sauce, Kikkoman is one of my favorites, and I also love San-J brand gluten free tamari.  If you are limiting sodium, try the lower salt alternative using Coconut Aminos, I have successfully substituted it for soy sauce in many of my recipes.  Lea & Perrins Worcestershire sauce is gluten free in the US, but thanks to my reader Denise for pointing out that in Canada the ingredients may be different and are not gluten free.  McCormick clearly lists gluten containing ingredients in their labeling.  I use their Montreal Steak Seasoning on steaks, burgers and kabobs.

Print This Post Print This Post

Gluten Free Sole Francaise

Sole Francaise is an old restaurant favorite of mine, but you don’t often see it on the menu anymore.  Of course, if you are gluten free this dish is off limits.  So today with just one simple substitution I’ll show you how to prepare this five-star entrée right at home.  Superfine white rice flour is a pantry staple at My Gluten Free Cucina, and I promise your gluten eating friends and family will not be able to tell the difference.

This post contains affiliate links.

Ingredients:

  • 1 lb. sole fillets
  • 3/4 cup white rice flour
  • 2 eggs, beaten
  • Old Bay seasoning, to taste
  • salt, to taste
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1/2 cup white wine
  • 2 tbsp. lemon juice

Preparation:

Use a superfine white rice flour in place of traditional all purpose.  It works just as well in this recipe, so don’t waste your even pricier gluten free all-purpose flour.  Set up 2 breading trays or plates, one with the flour and the other with the beaten egg.  Sprinkle the flour with Old Bay.

Heat a large nonstick skillet with 2 tbsp. butter and 2 tbsp. oil.

Sprinkle the sole fillets with Old Bay, then dredge each piece in flour.  Dip in egg, shaking off the excess.

Cook the fish 3 minutes per side.  Try not to tear the delicate egg batter when you flip them over (use 2 spatulas for better control).  Cook in batches if needed, do not crowd the pan.

Transfer the fillets to a baking sheet and keep warm in the oven (especially if cooking in batches).

Add the wine and lemon juice to the skillet, swirl around and cook until reduced by half.

Drizzle the reduction over the fish and serve with a lemon wedge.  Smashed Potatoes and garlic green beans round out the plate.

Notes ♪♫ When cooking with wine, always choose something that you can drink with the meal.  I had a bottle of Pinot Grigio that was just perfect with this dish.  I never use cooking wine, as it is loaded with sodium and additives.

Print this recipe

 

 

Bracciole

Once upon a time, three generations of my Italian family would gather around the table every Sunday afternoon for the traditional Italian Sunday Dinner.  Antipasto, Italian bread, macaroni, meatballs and sausage were Sunday staples at our house, but every so often my mother would make a special treat.  Thin slices of beef were rolled and stuffed with prosciutto, cheese, garlic and breadcrumbs, then tied in a bundle and simmered all morning in a rich tomato sauce.  It’s called Bracciole.  If you grew up in an Italian family like I did, you no doubt had a mother or grandmother who made this popular braised dish.

For me, the recipe brings back long ago memories of that huge pot simmering on the stove and our family, parents and grandparents all having Sunday dinner together.

Cuts of meat suitable for Bracciole include flank steak, top round, bottom round, or veal.  If you are lucky enough to live near an Italian market, you can purchase thin slices of beef cut specifically for making Bracciole.  If not look for a top round or flank steak that you can pound thin.

4-6 Servings, can be doubled or tripled for a large family

This post contains affiliate links.

Ingredients:

  • 5-6 thin slices of top round, or about 1 lb. top round, bottom round or flank steak
  • salt and pepper to taste
  • thin slices of prosciutto, you will need one slice per bundle
  • grated cheese (use Romano or Parmesan)
  • 5 minced garlic cloves, divided use
  • gluten free Italian seasoned breadcrumbs
  • 1 tbsp. olive oil
  • 1/4 cup red wine
  • 1/4 cup beef broth
  • 2 tbsp. gluten free tomato paste
  • one large (28 oz.) can or 2 medium (14.5 oz.) of gluten free tomato sauce
  • 1/2 tsp Italian seasoning
  • 1 tsp basil
  • 1 tsp oregano
  • fresh parsley or chives, for garnish (optional)

Preparation:

If you purchased one large cut of meat, you will need to pound it to an even thickness of 1/4″ using the flat side of a meat mallet.  Trim any visible fat and place the meat between 2 sheets of plastic wrap.  Starting in the center, begin pounding it as thin as possible without tearing.  I was able to get mine pre-cut from the market, a real time saver!  Prepare your work area by lining your cutting board or countertop with parchment or plastic wrap.  Lay out the meat slices.

Season the beef with salt and pepper, then layer with a slice of prosciutto.  Sprinkle each with about 1 tbsp. gluten free Italian breadcrumbs, 1 tbsp. grated cheese and 1/2 tsp. of the minced garlic.

Starting at the narrow end, roll up the meat into bundles.

Secure each bundle with cooking twine or toothpicks (twine is more secure but toothpicks are easier to remove).

Heat a Dutch oven or use a deep, heavy skillet with a cover.  Coat the bottom with olive oil and begin browning the meat on all sides.

Don’t crowd the pan, brown the meat in batches if needed.

Remove the meat, keeping the pan on low heat.

Add the wine and deglaze the pan, using a spatula to scrape up those delicious, browned bits.

Add the tomato paste, beef broth, remaining garlic and herbs.

Stir it all together and continue cooking over low heat to make a reduction.  Doesn’t that look good?

When most of the liquid has evaporated, add the tomato sauce, along with the meat bundles.

Cover and cook on lowest heat for 3 hours.  Use a simmer mat if you have one (highly recommended!) to keep the sauce from burning at the bottom of the pan.

Serve alongside your favorite gluten free pasta, with extra sauce and grated cheese.  Garnish with fresh parsley or chives.  Don’t forget to remove the twine and toothpicks!

Notes ♪♫ Is Bracciole gluten free?  Except for the breadcrumbs, yes.  I used Aleia’s gluten free breadcrumbs and of course I checked the labels on my tomatoes, cold cuts, grated cheese, etc.  Other than that, I followed my mother’s recipe exactly.  Proof once again that many of your old family favorites can still be enjoyed by changing just an ingredient or two!

Print This Post Print This Post

Oven Braised Pot Roast in Wine Sauce

This Oven Braised Pot Roast is fall-apart tender!  I am a big fan of the crock-pot, but for this recipe I went with a long, slow braise in the oven.  After all, this classic New England dish has been around since long before today’s electronic cooking gadgets were even imagined!

That being said, there is no right way or a wrong way to cook pot roast, as long as you remember that this economical cut of meat requires a long, slow cook time with plenty of liquid.  Oven, stove top, crock-pot and Instant Pot are all great options for a tender and flavorful roast.

8 servings

This post contains affiliate links.

Ingredients:

Preparation:

This roast will be studded with slivered garlic and cooked slowly in a rich wine sauce.

Hint: Choose a roast that is nicely marbled with an even shape and uniform thickness.

Pat the roast dry.  Make 1/2″ slits all over and insert the garlic slivers.  Sprinkle both sides with seasoning.

Add a little olive oil to a deep cast iron skillet or Dutch Oven and begin browning the roast.

When the meat has been browned on all sides, add the onions and cook 2 minutes.

Pour in the club soda and let it reduce by half.

Whisk together the beef stock, wine and tomato paste.  Pour the wine mixture over everything, you should have enough liquid to just cover the meat.

Now cover the pan with foil and place the lid over the foil to form a tight seal.  Place in a 300º oven for 6 hours.

Look at that beautiful color!  And you just know the meat is going to be very tender.

Remove the roast to a cutting board, slice and arrange on a platter.  You can actually shred the meat with 2 forks, it’s that tender.  Strain some of the pan juices to drizzle over the meat and garnish with fresh chives.

Rather than cook potatoes in the same pan with the roast, I made these smashed potatoes.  You can go with the traditional carrot and potato combination or serve with mashed potato and green beans.  All are classic restaurant combos that are sure to be a hit with your family.

Notes ♪♫ When cooking with wine, choose something that you can drink with dinner.  A nice cabernet or merlot will go well with this dish.  Never buy cooking wine, it is loaded with sodium and additives.  Cheers! 🍷

Print This Post Print This Post

Pan Cooked Striped Bass

I love seafood and enjoy trying new types of fish.  Often, I stumble upon something really tasty because it happened to be on sale, like this Striped Bass.  It was on special one week, but now I buy it every chance I get.

This post contains affiliate links.

Named for it’s stripes, this fish has a semi-firm, pink flesh that turns white when cooked.  A simple marinade of olive oil, lemon juice and white wine is all you need to bring out its best flavor.  Like so many of my seafood recipes, I cooked it in a nonstick grill pan.  This quick preparation ensures great flavor without drying out the fish.

Ingredients:

  • 1 lb. striped bass
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. white wine
  • black pepper to taste
  • sprinkle of Old Bay®
  • 2 tsp. butter
  • 2 tbsp. fresh chives, divided use

Preparation:

Cut the fish into 4 pieces.

Whisk together the marinade ingredients with a sprinkle of Old Bay®, a few grinds of fresh ground pepper and 1 tsp. of fresh chives.

Place the fish, skin side up in the marinade.  Cover and let stand at room temperature for 30 minutes.

I’m heating my nonstick grill pan on medium low with 4 tiny pats of butter, just a little as the fish itself will release some oil as it cooks.  The butter will add to the flavor and golden brown color.

Place the fish skin side down and cook for 4 minutes.

Turn the fish and cook for 6 minutes longer.

Transfer to a serving dish and garnish with the remaining chives.

Notes ♪♫ This simple pan grilled meal is on the table in no time.  I use this cooking method for many types of seafood, just changing up the marinade.  If you enjoyed this recipe, check out my Mahi Mahi, and Arctic Char.

Print This Post Print This Post

Gluten Free Beef Stroganoff

I love making over my favorite comfort foods!  Looking back through my old recipe files, I realized that I hadn’t made this dish since 2013!  Why I don’t know, because this lightened up, Gluten Free Beef Stroganoff is delicious, not to mention easier and healthier than the traditional version.  Try it, I promise you won’t miss the gluten or the extra calories!

4 Servings

This post contains affiliate links.

Ingredients:

Preparation:

Preheat the oven to 350º.

For best results use a heavy, oven safe pan or skillet.  I used my Cast Iron Braiser, it goes from stovetop to oven to table.  Don’t you love one dish cooking and cleanup?

Heat the pan on medium low with a little olive oil.  Add the onions and stir to coat, cook for 2 minutes.

Add the mushrooms and continue cooking until they release their liquid.  Transfer to a bowl and set aside.

Add a bit more olive oil and begin browning the meat, breaking it up with a spatula.

Clear a space in the center of the pan and add the tomato paste.  Let it toast for a minute, then stir it into the beef.

Add back the mushrooms and onions, with a sprinkle of seasoning.

Cook the pasta to 3 minutes less than package directions, drain and add to the beef mixture. 

Whisk together the broth, sour cream and half and half.  Pour the mixture over everything and stir to thoroughly to combine.

Sprinkle the top with breadcrumbs and cheese.  Bake for 25 minutes at 350º.

I like to finish it under the broiler for 3-4 minutes, to give it that great color.  Just watch that it doesn’t burn!

Garnish with fresh chives and bring this delicious meal to the table.  Serve it right from the pan!

Leftovers (if you have any 😉) will be great the next day, just pop them in the microwave!

Notes ♪♫ I was lucky enough to spot these gluten free noodles on sale locally, and they were absolutely perfect in this dish.  If you can’t find them near you, check online or substitute your favorite gluten free pasta.

 

Print This Post Print This Post

Air Fryer Rotisserie Cornish Hen

Ever since I got my air fryer, I’ve been adapting some of my favorite recipes that I usually make in the oven.  Cook time in the air fryer is less than in a traditional oven, so a recipe that would normally be relegated to a Sunday afternoon is now possible any day of the week!

I especially love using the rotisserie!  Cornish Hens come out so moist and juicy and a 2 lb. hen is just the right size for my air fryer.

But really, in the end it’s all about taste.  Try this and I think you will agree, an air fried Cornish Hen is juicier and tastier than the oven version!

A possible drawback of some air fryers, you will only be able to cook one hen at a time.  But if you only cook for one or two, this is a great option.  A 2 lb. hen is enough for 2 servings.

2 servings, dinner for 2

This post contains affiliate links.

Ingredients:

  • 1 Cornish Hen (mine weighed 2.3 lbs.)
  • 2 tbsp. butter, softened
  • 1 tbsp. olive oil
  • 1 tsp. gluten free chicken seasoning (I used Grill Mates Montreal Chicken)
  • paprika

Preparation:

Soften (don’t melt) the butter by leaving it at room temperature or carefully microwaving 10-20 seconds.  Combine it with the olive oil and seasoning.

Remove the neck and giblets from the hen and discard.  Rinse and pat dry.

Next rub the butter mixture all over the hen, be sure to get under the legs and wings.

Insert the rotisserie spit and secure the ends with clips, then tie the legs and wings with twine.  Sprinkle all over with paprika.

Place the hen in the air fryer for 45 minutes at 375º.

When finished, check with a meat thermometer.  The internal temperature should be between 165º-170º.

Remove to a plate and let it rest a few minutes, then carefully remove the twine and rotisserie spit.

Use a sharp knife and/or kitchen scissors to cut through the backbone and divide the hen into 2 portions.

Notes ♪♫ Every air fryer is different, if yours doesn’t have a rotisserie then you will need to turn the hen every so often for even browning.  Cook time for this recipe was based on a single Cornish hen weighing 2.3 lbs.  Use this as a guide but always check the internal temperature with a thermometer.

 

Print This Post Print This Post

Gluten Free Garlic Shrimp Stir Fry

Easy stir fry meals like this one are a mainstay of busy weeknights.  In this dish, bright colorful veggies and beautiful jumbo shrimp come together in an Asian inspired sauce.  I love shrimp and I am always excited to buy the big, 2 lb. bag (frozen) as it is both convenient and economical.  Typically, the shrimp have already been deveined so all that remains is to peel before cooking.  Completely gluten free, I used coconut aminos to keep the recipe lower in sodium and also made a side of white rice to go with it.  If salt is not a concern you can use all tamari, and of course you can double the recipe for larger families (and appetites).

4 servings

This post contains affiliate links.

Ingredients:

For the sauce:

Preparation:

Toast the sesame seeds in a small nonstick saucepan and set aside.  Prep the veggies and cook the rice according to package directions.

If your shrimp are frozen, just run them under cool water for a minute then peel, leaving the tails on.

Whisk together the sauce ingredients.

Heat the olive oil in a large, nonstick skillet over medium low.  Add the bell pepper, carrots and snow peas.  Cook the veggies for 3 minutes, stirring frequently.

Add the shrimp to the pan and cook for 2 minutes longer, or just until they turn pink.

Pour the sauce over the shrimp and veggies, along with half of the scallions and cook several minutes longer.  As the sauce thickens, stir continuously.  Lower the heat if needed so it doesn’t burn.

Transfer to a serving platter and garnish with the remaining scallions.  Sprinkle with sesame seeds and tortilla strips.

To serve, spoon the shrimp and veggies over the rice with more sesame seeds and tortilla strips.

Notes ♪♫ How much is a half tablespoon?  You won’t have to “eyeball it” with this cool set of magnetized measuring spoons that includes the unusual measures of 1/2 tbsp. and 3/4 tsp. Great when you are making a half recipe or quarter recipe!  Plus, they’re magnetized, so they won’t get lost!

Print This Post Print This Post

Sheet Pan Pork Chops, Potatoes and Asparagus

Easy, delicious and only one pan to clean?  Yes please!  Juicy pork chops, tender potatoes and asparagus spears all perfectly seasoned and baked in a sheet pan.  Both the cook and the dishwasher are sure to love this one dish meal!  You can change up the seasonings to suit your taste or just use salt and pepper.  I had a little leftover bacon from another meal, and it really made the veggies pop!

3 servings

This post contains affiliate links.

Ingredients:

Preparation:

Line a half sheet pan with foil and mist with cooking spray.  Preheat the oven to 350º.

For the potatoes

I used yellow marble potatoes because of their quick cook time.  If using russet potatoes, you may need to give them a 10-minute head start in the oven or microwave for a few minutes before baking.  Rinse the potatoes and cut them into even size pieces.  In a small bowl, toss them with olive oil and seasoning.  I like a garlic pepper seasoning like this one from Nashville Spice Co.  Spread the potatoes evenly on the right side of the pan and top with 1 strip of chopped bacon.

For the pork chops

Pat the pork chops dry with paper towels, then brush both sides with olive oil.  Sprinkle with seasoning and lay them out in the center of the pan.  Try a barbeque seasoning like this one, with hints of maple flavoring that picks up on the bacon in the veggies.

For the asparagus

Cut the bottom 3″ off the asparagus and discard.  Rinse and spread the spears out on the left side of the pan, drizzle with olive oil and top with remaining strip of chopped bacon.  Try a bold seasoning blend like this one, it’s not just for steak!

Bake for 40 minutes at 350º.  Potatoes should be fork-tender, and pork chops should reach an internal temperature of 145º.  Bring to the table right in the pan for casual dining and easy cleanup!

Notes ♪♫ I can be quite the spice snob at times.  Lately I’ve been using Nashville Spice Co products in my recipes.  They have an amazing variety of spice blends and seasonings that are gluten free, and the company is committed to the clear labelling of allergens and gluten containing ingredients.  They also offer salt free seasoning blends on their website.  I used their Pepper Roasted Garlic, Bourbon Maple Hops, and Montreal Steak Spice in this recipe.

Print This Post Print This Post

Hasselback Chicken Breast

How many times a week do you cook chicken?  If you’re like me, it’s at least once every few days.  In fact, I have dozens of recipes on this blog that are made with chicken!  Fried, baked, broiled, grilled.  Chicken soup, chicken pasta, chicken pizza.  And this.

The inspiration for today’s recipe was of course the Hasselback potato.  With bacon and colorful veggies tucked into the fanned-out chicken cutlets, it makes quite the fun and impressive presentation!

Dinner for 2 (they are quite filling, and you may want to save half for lunch the next day!)

This post contains affiliate links.

Ingredients:

  • 2 boneless chicken breasts, 8 oz. each
  • 1/4 sweet onion, sliced thin
  • 4 mushrooms, sliced thin
  • 1/4 red bell pepper, sliced thin
  • 2 slices of bacon, cut into 1″ pieces
  • olive oil
  • gluten free Italian seasoning
  • grated Parmesan cheese
  • cooking spray
  • salt and pepper to taste

Preparation:

Preheat the oven to 400º.  Line a baking sheet with foil and mist with cooking spray.  Cut the veggies into uniform thin slices or ribbons.

Arrange the chicken breasts on the prepared baking sheet and cut horizontal slits about 3/4 inch apart, be careful not to cut all the way through.  Brush with olive oil and sprinkle with Italian seasoning.

Into each pocket, place one slice of onion, 1 slice of mushroom, 1 piece of bacon and 1 slice of bell pepper.  Press down gently to secure them in place.

Drizzle with a bit more olive oil and sprinkle liberally with Parmesan cheese.

And that’s it!  Now just bake for 25 minutes at 400º.

Come closer, take a look!  Can you smell it?  It was absolutely delicious!

Notes ♪♫ I tried this recipe a couple of ways.  On my first attempt I cooked the veggies before stuffing the chicken.  It turned out ok, but I found the chicken was far more tender and juicier when the veggies and bacon were not cooked in advance.

Print This Post Print This Post