Gluten Free BBQ Beef Tips

Beef Tips are a year round favorite that can be served in so many ways.  I got 2 big family packs on sale earlier this summer and broke them down into 6 portions for the freezer.  Since then I have made Grilled Beef Kabobs, Asian Beef and Broccoli, and today I made the easiest BBQ Beef Tips.  This simple dish can be prepared stovetop or on the grill.

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Ingredients:

Preparation:

Combine the sirloin tips with 1 tbsp. olive oil and 1/2 tsp. Montreal steak seasoning.  Cover and marinate 45 minutes at room temperature.

Heat a stainless-steel skillet on medium, brush the pan with butter and the remaining tbsp. of olive oil.  Add the sirloin tips and cook for 6 minutes, turning once.

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

To finish, add 2 tbsp. gluten free BBQ sauce and toss to coat.

Cook for 1-2 more minutes.

Transfer to a serving dish and garnish with chives.  Serve with more BBQ sauce for dipping.  BBQ Beef Tips can be served over rice or try my yummy Corn Cakes or BBQ Baked Beans!

Notes ♪♫ When I began my gluten free journey, I experimented with making my own BBQ sauce.  It is delicious, but very high in sugar.  So, when my husband was subsequently diagnosed with diabetes, I started looking for a gluten free BBQ sauce with less carbs.  Stubbs checks all my boxes, and they have several flavors to choose from.  They even have a reduced sugar option!  Check it out!

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Gluten Free Hoisin Chicken Thighs

Chicken thighs are an easy and economical main course.  They are a favorite for family dinners, as you can adjust the quantity to feed one, two or a crowd.  They make great leftovers too!  Chicken thighs are so versatile, and can be adapted to many cuisines, from this simple Chicken Thighs with Andouille Sausage, to my Tex-Mex Chicken Thighs.  In today’s recipe, I’m giving them a fun Asian twist with just a brush of Hoisin Sauce and a side of fried rice.

4 Servings

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Ingredients:

  • 4 chicken thighs
  • 1/2 tsp. garlic granules
  • 1/2 tsp. ginger powder
  • cooking spray
  • 4 tbsp. gluten free Hoisin sauce
  • toasted sesame seeds for garnish, optional
  • chopped fresh chives for garnish, optional
  • Fried Rice for serving (get the recipe here!)

Preparation:

If you haven’t made fried rice before, check out my easy, basic recipe here.  You can pair it with seafood, pork, poultry or jazz it up with bean sprouts or more veggies.

Rinse the chicken thighs and pat dry.  Trim excess fat and sprinkle the thighs with garlic and ginger powder.  Mist a cast iron braising pan or Dutch oven with cooking spray.  Arrange the thighs in the pan, cover and bake for 75 minutes at 350º.

Liberally brush the thighs with hoisin sauce and cook uncovered for an additional 15 minutes.

While the chicken was cooking, I made my fried rice.  You can get the basic recipe here.  I plated the chicken over the rice for a nice presentation.

For an extra garnish, you can sprinkle with toasted sesame seeds and scallions or chopped fresh chives.

For more recipes with fried rice, check out my Shrimp Fried Rice, Hoisin Pork Fried Rice, or Hibachi Chicken with Fried Rice!

Notes ♪♫ Hoisin sauce is a staple in Asian cooking.  Not all brands are gluten free, so be sure to check the label.  I used Sun Luck Hoisin Sauce in this recipe, available in the Asian aisle at your grocer or you can get it online.

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Veal Appetizer Meatballs

Tiny veal meatballs are the perfect party food, great for small plates or an appetizer before the main course.  Unlike their larger cousins, these tender little meatballs are just the right size to pop into your mouth!  You can make up a quick sauce for dipping, or use a good gluten free jar sauce (I won’t tell!).

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The Lazy Gastronome

Ingredients:

Sauce:

  • 1 can (28 oz.) tomato sauce
  • 1 tbsp. olive oil
  • 1 garlic clove, minced
  • 1/4 cup onion, diced
  • 1 tbsp. tomato paste
  • 1/2 tsp. each Italian seasoning, basil, oregano, marjoram, sugar

Meatballs:

Preparation:

First we’ll make an easy marinara sauce.  In a heavy covered skillet or Dutch Oven, cook the garlic and onion in a little olive oil.  When the onions are translucent, push them to the sides of the pan and add the tomato paste in the center.  Let it toast for a minute before stirring it into the onions.

Add the tomato sauce along with the Italian seasoning, basil, oregano, marjoram and sugar.  Stir well, then cover and simmer for 30 minutes.

Next we’ll make the meatballs.  Combine the beaten egg and Italian seasoning.  In another bowl combine the bread crumbs and potato flakes.

Add the veal into the egg mixture and work it in with your hands.

Sprinkle the breadcrumb mixture over the veal and use your hands to thoroughly combine.

Line a baking sheet with foil and mist with cooking spray.  Divide the veal into 12 portions and form small meatballs.  Arrange them on the baking sheet, leaving space in between.

Broil on high for 4-5 minutes per side, turning once.

After broiling, let the meatballs rest for 15 minutes at room temperature to set.  You can also make them a day ahead and refrigerate.

Before serving, add the meatballs to the sauce for 10-15 minutes to warm through.

Enjoy them as an appetizer with extra sauce for dipping.  Or, for a small plate idea, serve 3 little meatballs over 3 gluten free ravioli.

Notes ♪♫ I hope you enjoyed this post!  For more meatball recipes check out my traditional, dinner sized Italian meatballs and my Thanksgiving inspired Turkey meatballs.

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Garlicky Green Beans

Quite possibly my favorite vegetable, I have always loved green beans.  Maybe because my grandfather used to grow them in his garden years ago.  As a child, I remember seeing rows and rows of beans that he would harvest and can for the winter months.

Like most vegetables, this one is best when you buy fresh.  After a quick 3-minute steaming I’ll finish them in a simple garlic oil with red pepper flakes for a big pop of flavor!

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First, wash and trim the ends of the green beans.  You can cut them in half or leave them full length.  I set up a pot of boiling water with a steamer basket and steamed the green beans for 3 minutes.  Do it in batches so you don’t crowd them.

After three minutes, drain in a colander and shock them under cold water to stop the cooking.  This is how you get that vibrant green color!

Next, warm a tbsp. of olive oil in a stainless-steel skillet on the lowest heat.  Add one sliced garlic clove and let it mellow and flavor the oil for about 10 minutes.  Don’t let it burn.  Right before adding the green beans, throw in a pinch of red pepper flakes (more if you like the heat) and let them toast for 30 seconds.

Add the green beans and toss to coat.  You can remove the garlic or leave it in.  How long to cook depends on how you like your beans.  About 2 minutes for crisp tender, or more if you like them softer.  Add salt if you like.

That’s all there is to it, the perfect accompaniment to so many meals.

Notes ♪♫ After steaming the green beans for 3 minutes you can store them in the freezer.  You will preserve much of their fresh flavor, color and texture, and still have the convenience of frozen veggies!  Spread them out on a dish towel to dry before freezing, to remove as much moisture out as possible.  Divide them into meal sized portions and place in freezer safe bags.

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Gluten Free Beef Stew

I have been making this beef stew for many years, decades in fact.  It’s a hearty meal simmered all day in the crock-pot, a real family favorite!  Most of the ingredients are naturally gluten free, so after my diagnosis it was easy to adapt my tried and true recipe to a gluten free version.

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Ingredients:

  • 1 lb. choice stew beef, cubed
  • 2-3 extra large carrots, peeled and cut into thick coins
  • 2 russet potatoes, skin on and cut into chunks
  • 1 large sweet onion, cut into wedges
  • 1/2 package crimini mushrooms, cut into quarters
  • 3 garlic cloves, minced
  • salt and pepper
  • olive oil
  • 1 can gluten free cream of mushroom soup
  • 1 cup red wine
  • 1 tsp. dry basil
  • 2 bay leaves
  • fresh Italian parsley

Preparation:

Before preparing any recipe I always go over the ingredient list to check for gluten.  Beyond the obvious things like flour, all seasonings and processed ingredients should be verified gluten free.  In this recipe, I have always used a can of cream of mushroom soup.  Since many canned soups contain gluten, I shopped around before making my stew and found this one.  It’s certified gluten free!

Now, let’s get started on the recipe.  Set up your crock-pot, and a large stainless-steel skillet (not non-stick).  Yes, you can just throw all of the ingredients into the crock-pot, but I like to build layers of flavor by browning.  This can be the difference between a mediocre stew and a great one.  Whisk together the wine, cream of mushroom soup and dried basil.

Next, begin browning the ingredients in a small amount of olive oil.  Start with the beef.

Don’t crowd the pan, you want to get some good color on the outside (if the pieces are too close together the meat will steam in its own liquid).  I did my beef in 2 batches.

Once the beef goes into the crock-pot, you will see some nice browned bits on the bottom of your skillet.

Pour 1/3 cup of the wine mixture into the hot pan to deglaze, using a spatula to scrape up all of the browned bits, they are full of flavor!

Pour the liquid into the crock-pot and add more olive oil to the skillet.  Begin browning the veggies, a few minutes each starting with the onions.

Continue with the mushrooms, followed by the potatoes and carrots.

As you brown the veggies, season with salt and pepper, and layer them in the crock-pot.  Pour the rest of the wine mixture into the crock-pot, along with the garlic and bay leaves.

Stir well, then cover and cook on low for 8 hours.  Tick-tock.

Halfway through, stir the ingredients again.  Looking good.

After 8 hours, the beef will be very tender, and a fork should slide easily through the veggies.  Serve in dinner bowls, with a sprinkle of fresh Italian parsley.

Notes ♪♫  I used Health Valley Cream of Mushroom Soup in this recipe.  I love that it is both gluten free and organic, but when I have time I also make my own Mushroom Soup from scratch.  You can find this surprisingly easy recipe here and see how I use it in my winter stews and casseroles.

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Gluten Free Chicken Broccoli Casserole

The thought of preparing gluten free meals from scratch can be overwhelming.  It took a while for me to realize that there were meals I had been making for years that were naturally gluten free.  From there, I started looking at other favorite recipes that only required a swap of one or two ingredients to be gluten free.  My repertoire began to grow and now I have added many of my old favorites back to the dinner rotation.

My Chicken Broccoli Casserole is a good example.  Here’s how to make it!

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Ingredients:

  • 1 lb. boneless skinless chicken breast
  • Rice flour for dusting
  • Salt and pepper to taste
  • Olive oil
  • White wine, divided use
  • ½ large sweet onion, diced
  • 1 large garlic clove, minced
  • 1 large broccoli crown, chopped
  • 1 can (14.5 oz.) fire roasted diced tomatoes
  • ½ tsp. basil
  • ½ tsp. Italian seasoning
  • salt and pepper to taste
  • 8 oz. gluten free penne
  • Cooking spray
  • gluten free seasoned breadcrumbs
  • Grated Parmesan cheese
  • Fresh Italian parsley for garnish

Preparation:

Preheat the oven to 350º.  Set up a pan of salted water for the pasta, and bring to a boil.

Cut the chicken breast into 1-1/2″ chunks.  Dust with rice flour and season with salt and pepper.  Begin browning the chicken in a little olive oil, about 3 minutes per side.  Don’t crowd the pan, use a large skillet or do it in 2 batches.

When the chicken has browned on all sides, add a splash (1/4 cup) of white wine to the pan and toss until the liquid evaporates.  Remove from the pan and set aside.

Wipe the skillet clean.  Add a little more olive oil and begin browning the onions.

When they have a little color, add the broccoli, garlic and diced tomatoes.  Add another splash of white wine, then season with salt and pepper, basil and Italian seasoning.  Cover and cook 10 minutes, until the broccoli is crisp tender.

While the vegetables are cooking, add the pasta to the boiling water.  Use your favorite (Jovial Brown Rice Penne is one of mine) and be sure to cook for 2 minutes less than the package instructions.  Drain and add to the skillet, along with the reserved chicken.  Toss well.

Mist a casserole dish with cooking spray and transfer contents from the skillet in an even layer.  Drizzle with olive oil, then top it off with breadcrumbs and grated cheese.  Bake for 30 minutes.

I like to finish it off under the broiler for a few minutes to crisp up the topping.  Remove from the oven, garnish with fresh parsley and serve.

This is a real family favorite.  I hadn’t made it in a very long time, but now with just a couple of adaptations we can all enjoy this comfort food meal again.

Notes ♪♫ Always check prepared ingredients for hidden gluten.  In this recipe, pasta and breadcrumbs must of course be gluten free.  Less obvious but important, use rice flour for coating and thickening, make sure canned tomatoes and seasoning mixes are gluten free.  I always grate my own cheese, but if you are using a pre-grated cheese always check for additives that may contain gluten.

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Spaghetti Squash Chicken Lo Mein

This Asian inspired meal checks so many of my boxes!  Healthy fresh ingredients, color, flavor, texture and of course it’s gluten free!  A nice change of pace from my usual stir fries that are made with noodles or rice, this grain free dish won’t leave you feeling stuffed!

We have spaghetti squash quite often, but usually I make an Italian dish like this Twice Baked Spaghetti Squash.  Who knew this humble veggie could also stand in for Chinese noodles!

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ingredients:

“Lo Mein” Squash Noodles:

  • 1 small spaghetti squash
  • 2 tbsp. olive oil
  • cooking spray

For the stir fry:

  • 12 oz. chicken breast, cubed
  • olive oil spray
  • toasted sesame oil
  • olive oil
  • 1/2 cup snow peas
  • 1/2 cup red bell pepper, cut into strips
  • 1/2 cup carrots, sliced
  • 1 garlic clove, sliced thin
  • 1/2 cup mushrooms (white button or baby bella), thin sliced
  • 1/4 cup scallions, divided use

For the Sauce:

Preparation:

This is a basic preparation for spaghetti squash that you can use as a starting point for so many recipes.  First, cut the squash in half and use a spoon to scrape out the seeds.  Brush each side with 1 tbsp. of olive oil.  I am not salting the squash at this point, because this recipe is already heavy on sodium.  You can certainly season it if you like!

Line a baking sheet with foil and mist with cooking spray.  Place the squash cut side down and roast for 1 hour at 400º.

Use tongs to carefully turn the squash over, and let it cool for a few minutes.

Use 2 forks to shred the spaghetti squash.  Transfer to a bowl and set aside.

Now that we have our lo mein “noodles” we can move on with the rest of the recipe.

Mise En Place

Organization is the key to stir fry recipes!  Before you cook, be sure to have all the ingredients prepped and ready to go – “everything in its place”.  That means chopping the veggies, dicing the chicken and stirring the sauce ingredients together.

Coat a large nonstick skillet with olive oil spray and add 1 tbsp. olive oil and 1 tsp. sesame oil.  Begin browning the chicken, do it in batches if needed so you don’t crowd the pan.  You want to get a little color on the outside of the chicken at this point, but it does not have to be cooked through.  We’ll finish it at the end of the recipe.

When all sides have been browned set the chicken aside in a bowl.  Add the carrots, peppers and snow peas to the skillet with 1 tsp. sesame oil.  Stir fry for several minutes until crisp tender.  Next add the mushrooms, garlic and 1/2 of the scallions along with another tsp. of sesame oil.  Cook 1 minute longer.

Now add back the chicken and toss well with the veggies.  Using tongs, add the spaghetti squash to the skillet in 1/4 cup portions so that it is well distributed.  Whisk the sauce and pour it over everything, and stir-fry one minute longer to thicken and blend the flavors.

Transfer to a serving bowl and top with the remaining scallions.

Can you guess how it tasted?  It was delicious!  And I will definitely be experimenting with spaghetti squash in more of my Asian inspired recipes!

Notes ♪♫ I am a big fan of using Coconut Aminos in place of gluten free Soy Sauce.  That’s because it has significantly less sodium, which is important in our household.  If you are not limiting salt in your diet, try using Tamari for a rich, umami flavor.

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Jambalaya

Jambalaya is a delicious, versatile recipe that you can enjoy right at home, better than any restaurant!  It is easily adapted to a gluten free diet, as most of the ingredients in this spicy Louisiana dish are naturally gluten free.  Andouille sausage gives this dish its signature heat and flavor and is now commonly available with no gluten containing ingredients.  Always look for the gluten free label to be safe!

4 Servings

The Lazy Gastronome

 

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Ingredients:

  • 8 oz. boneless chicken breast, cut into 1″ dice
  • 4 oz. (about 1 link) gluten free andouille sausage sliced into thin coins
  • 8 large raw shrimp, peeled and deveined
  • 1/2 medium sweet onion, diced
  • 1/2 small zucchini, cut into strips
  • 1/4 large red bell pepper, thin sliced
  • 1 garlic clove, minced
  • 2 tbsp. tomato paste
  • olive oil
  • 2 cups gluten free chicken broth
  • 1/2 tsp. creole seasoning (or to taste)
  • chopped Italian parsley, for garnish

Mise en place:

This is one of those recipes that comes together very quickly once the prep work is done.  You don’t want to be doing your chopping and peeling once you begin to cook, so get “everything in its place” before you start cooking…

Preparation:

Heat a large nonstick skillet over medium low with a little olive oil and begin cooking the sausage coins.  When browned on both sides, remove the sausage and leave the oil in the skillet.

Next, cook the chicken in the reserved oil.  Add a bit more olive oil as needed and sprinkle with seasoning.

Remove the chicken when almost cooked through and add the onions and peppers to the skillet.  Sprinkle with seasoning.

Cook 2-3 minutes, then push the veggies aside to make a clean spot in the center of the pan.  Add the tomato paste and let it toast for a minute before stirring it into the veggies with 1/2 cup of the chicken broth.

Add the garlic, return the sausage and chicken to the skillet along with the shrimp.

Stir everything together, then add the remaining 1-1/2 cups chicken broth along with the zucchini.

Cover and cook several minutes longer, just until the shrimp turn pink.

That’s it!  Just transfer to a serving bowl and finish with chopped parsley.

Notes ♪♫ This spicy dish is traditionally served over rice, but it is also delicious tossed with pasta.  If you enjoyed this post check out my Jambalaya Pasta, and Jambalaya Stuffed Peppers!

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Sheet Pan Breaded Pork Chops, Sweet Potato and Delicata Squash

It’s sheet pan dinner night, and Mr. Cucina (our official dishwasher) is going to be happy!  With just one baking sheet that I lined with foil, he is going to be finished with cleanup in minutes.  Of course I took care of the prep bowls before we had dinner, he deserves a night off!

Dinner for two

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Ingredients:

Preparation:

Ready?  Start by preheating your oven to 375º.  Line a half sheet pan with foil and mist with cooking spray.  The cook time is 40 minutes total, with the potatoes going in for a 10 minute head start, followed by the pork chops and squash cooking for the remaining 30 minutes.

For the potatoes

Peel and cut the sweet potato into cubes, toss with canola oil and sprinkle with maple seasoning and cinnamon.  Arrange the potatoes on one side of the pan in an even layer.  Give them a 10 minute head start in the oven while you prepare the pork chops and Delicata squash.

For the pork chops

This is how my mother made pork chops when I was young.  At that time she belonged to weight watchers, and this was her lightened up version of traditional breaded and fried pork chops.  Now I make mine the same way, with a simple substitution of gluten free seasoned breadcrumbs for regular.  Set up two breading trays or bowls with the skim milk and the breadcrumbs.  Dip each pork chop in the skim milk, then in the breadcrumbs.  Add them to the center of the sheet pan.

For the Delicata squash

Wash the squash (you can eat the skin).  Remove the ends, cut it in half lengthwise and scrape out the seeds.  Slice into half moons, toss with olive oil and Italian seasoning.  Spread the squash out on the other side of the sheet pan in a single layer.

Once the pork chops and squash are in the pan, continue baking for another 30 minutes.  Use tongs to toss the potatoes and turn the squash halfway through.

Garnish with parsley leaves and bring it to the table right in the pan!

Notes ♪♫  I love sheet pan meals like this!  The variations are endless, here is another spin on the 3 course pork chop dinner, check it out here!  Or, when you need a veggie side to feed a crowd check out my beautiful sheet pan roasted veggies!

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Hash Brown Waffles

Check out these fun, easy to make Hash Brown Waffles.  We have potatoes fairly frequently at our house so I am always trying to keep things interesting!

What makes this recipe so easy?  I used frozen, shredded hash brown potatoes.  Not only do you avoid having to shred them yourself, but you can skip the step of wringing out all the moisture.

I love using hash browns in breakfast casseroles.  Check out my Gluten Free Sausage and Hash Brown Casserole.  I made it for Easter brunch this year and it was delicious!  But that big bag of hash browns was way too much for the recipe.  So when I noticed the half empty bag sitting in back of the freezer I thought I’d try something different to use them up.

When shopping, look for plain, unseasoned shredded hash browns.  Not all hash browns are gluten free, so check for the gluten free label or verify that there are no gluten containing ingredients.

4 Servings, Serving size = 1 waffle

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Ingredients:

  • 1/2 lb. (8 oz.) frozen gluten free shredded hash brown potatoes
  • 1 tbsp. canola oil
  • 1/4 tsp. garlic granules
  • 2 tsp. dried onion flakes
  • 1/4 tsp. seasoned salt
  • salt and fresh ground pepper, to taste
  • 1/8 tsp. paprika
  • 1 egg
  • cooking spray

Preparation:

Take the hash browns out to thaw about 30 minutes ahead of time, they do not have to be completely defrosted.

Whisk together the egg, oil and seasonings.

Add the hash browns and stir together with a spatula until evenly coated.

Heat the waffle iron to 350º and mist with cooking spray.  Scoop the hash brown mixture onto the waffle plate and spread them out in an even layer with a spatula.  Use all of the hash browns, they will cook down quite a bit as the potatoes release their liquid.

Cook for 10 minutes, then check every few minutes to see how they’re doing.  Mine took about 20 minutes total to get nicely browned with crispy edges.

Gently lift one corner and slide a spatula underneath to move the waffles to a cutting board.

Use a knife or pizza wheel to break waffles into 4 sections.

The waffles are best eaten immediately.  They will lose some of their crispiness as they cool off.

If you have leftovers, they can be reheated on a pizza stone, in an air fryer, or in the toaster (toaster bags are recommended!).

Notes ♪♫ Who knew that you could make something other than waffles on a waffle iron?  Since I got my new waffle maker, I’ve had such fun experimenting.  Check out my Gluten Free Crab Cake Waffles, and of course my favorite Gluten Free Banana Waffles!

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