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Gluten-Free Creole Cajun Au Gratin

My husband is what I call a “Celiac Supporter.” Our house is 100% gluten-free. Due to my intense cross-contamination complications, we even ask our guests to leave their gluten at the door. The good news is, that our appliances were brand new when we moved in, so they have only had 100% gluten-free foods in them. This being said, when my husband gets the chance to eat out of the house, gluten is ALWAYS on his mind! So much so in fact, he has jokingly had a full conversation with a basket of bread at Longhorn (which has a FANTASTIC gluten-free menu, by the way.)

My husband works in Audio/Visual equipment rentals. His offices rent nationally for conferences, concerts, events, etc. At times they need to leave the office to drop off equipment, set up a show, etc. and will grab lunch out of the office. Being the amazingly supportive husband he is, he always does two things: #1. Checks for a gluten-free menu, or gluten-free options; and #2. He sends me a picture of whatever delicious, glutenous concoction he’s ordered. Sometimes it sounds and looks so delicious that all I want to do is try it. Well, as those of you with Autoimmune Diseases, Intolerances, or Food Allergies know, we can’t always have what we want without paying for it dearly. That’s where my fun begins! First, I ask: What was in it? I study his photos intently. I read the description on the restaurant’s menu. Then, I begin to write my recipe, making it gluten-free, sulfite-free, MSG-free, and as little Lactose as possible. Next is my favorite part: The taste test. Of course, as a Celiac with multiple intolerances, I’m happy just eating anything. The REAL test begins when my husband tries it. If someone without dietary restrictions can’t taste a difference, and still thinks it is just as good (if not better,) then you know you have a hit!

This is how it all started with this next dish, the Creole Cajun Au Gratin. His description was “Potatoes, Andouille, Spicy, and Cheesy.” Not too much for me to go off of. So there I was in the supermarket, Smartphone in hand, looking at his picture, and going off his memory of a dish from 2 months ago, trying to create my own gluten-free recipe. I am so glad I did! It is absolutely DELICIOUS! It is hearty, spicy, and cheesy. We both loved it (and he agreed it was just as good as the non gluten-free version.) Now my husband doesn’t like a lot of heat, so this is a very MILD version. If you like heat, feel free to add Cajun Seasoning to each component (instead of just the potatoes.) I hope you enjoy it as much as we did!

If you have any other dish you have been dying to try, that is not inherently gluten-free, feel free to email me at: theglutenfreewife@gmail.com, and I’ll be happy to take a look at it. All I need is the name of the dish, the restaurant it is located, a photo (if available,) and I will be happy to give it a try for you (be sure to include your intolerances in your email.)

Here it is…The amazingly spicy, cheesy, and absolutely yummy GLUTEN-FREE, SULFITE-FREE, and MSG-FREE Creole Cajun Au Gratin!

Equipment: Baking Sheet, Aluminum Foil, 1 Gallon Ziploc Bag, Skillet, Medium Sauce Pot

Ingredients:

Sausage:
1 Package Gluten-free Andouille Sausage, sliced on the bias/angle or coins (***I used Aidells Brand, and both times had a reaction-though labeled gluten-free!)
1/2 cup Yellow Onion Sliced
3 Cloves Garlic Minced
1 Green Bell Pepper Sliced
1 6oz Package Gluten-free Canadian Bacon (I use Jones Brand)
Potatoes:
3 Medium-Large Russet/Idaho Potatoes
1 1/2 tbsp. Cajun Seasoning  (McCormick is what I used with no reaction- a lot of seasonings contain wheat/cross-contamination)
3/4 cup Olive Oil
1 Gallon Ziploc Bag
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My Cheese Sauce (also used for a delicious gluten-free “Alfredo”):
1/4 cup Chives
1 cup Fresh Italian Parsley (if you can’t find flat leaf, curly will suffice.)
 4 Cloves Garlic Minced
1 8oz pig Softened Cream Cheese (I use Greek Yogurt/Cream Cheese Blend)
1 stick Butter or Margarine
1/2-1 cup Milk (to thin sauce to desired consistency)
1 c Freshly Shredded White Cheese of Choice (I use 3/4 cup Gruyere and 1/4 cup Gouda)
1 tbsp. #1 Seasoning Blend  (or Cajun Seasoning for a Medium-Spicy Sauce)
1/2 tsp Annatto Seasoning (for coloring) ***leave out if using as an Alfredo
Directions:
Potatoes:
1. Preheat oven to 400 degrees.
2. Scrub Potatoes. Slice Vertically, down the center, then cut into cubes. Put into Ziploc.
3. Stir Cajun Seasoning and Olive Oil together. Pour into Ziploc, seal bag, Shake until every potato is coated evenly.
***If more Olive Oil/Seasoning is needed to coat all Potatoes, repeat step 3.
4. Cover Baking Sheet with aluminum foil. Spray with non-stick cooking spray. Place Potatoes in single layer on baking sheet.
5. Bake for 30-40 minutes, flipping potatoes over every 10 minutes.
Sauce:
1. Melt Butter on Medium-Low Heat.
2. Add #1 Seasoning Blend/Cajun Seasoning (if adding extra heat,) Chopped Chives, Chopped Parsley, and Minced Garlic.
3. Add Cream Cheese in cubes, stir consistently until melted, and incorporated into butter.
4. Shred Cheeses. Stir into Sauce. It will be really thick and Cheesy. Add Milk to thin it out. Keep adding Milk 1/4-1/2 cup at a time, slowly, stirring vigorously, until desired consistency is reached. Reduce Heat to Low.
5. Add 1/2 of the cooked Canadian Bacon. Cook 5-8 minutes until all Cheese is melted and Sauce is at desired consistency. Stir frequently.
Sausage:
1. Place Peppers and Onions in Skillet over Medium Heat.
2. You will cook until Onions opaque and Peppers softened, stirring frequently to be sure they won’t burn. Cook 5 minutes.
3. Add Garlic, Chopped Canadian Bacon, and Andouille Sausage. Cook additional 5 minutes.
4. Flip Sausage. Cook last 5 minutes. (If the Onions, Peppers, and Garlic begin over cooking/burning, remove them while you finish cooking the Sausage.)
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Plating:
1. Toss the Potatoes with the Peppers, Onions, Remaining Canadian Bacon, Garlic, and Andouille Sausage.
2. Top with Cheese Sauce.
3. Enjoy!!!

Gluten-Free Slow-Roasted Succulent Ribs

 

I grew up in a suburb of Kansas City, Missouri. For those of you who don’t know, this is one of the barbeque capitols of the world. One of my fondest memories was summertime when my father would grill out or smoke up some AMAZING barbeque. I absolutely LOVE barbeque! It’s perfect for picnics, pool parties, tailgating, potlucks, or just a normal weeknight dinner with the family. My father and I would drive down the street, back home in KC, and I would say “I smell…” and he’d say “Barbeque!” It was a common scent on the streets back home. Kansas City is known for its amazing barbeque, so if you ever find yourself passing through or visiting, be sure to check it out. It has its own distinct flavors different from Tennessee, North Carolina, and traditional Southern barbeque. It is defined by slowly smoked meats, over a variety of woods, in a thick tomato and molasses based sauce. I find myself comparing every barbeque to that of Kansas City. Up until now, I don’t think mine has ever held a candle, but I think I’m finally starting to compete! Now, because my husband and I currently reside in an apartment community, we have shared grilling equipment. Due to cross-contamination, I oven-bake all my proteins. We were lucky to get a brand new oven (due to a newly renovated apartment,) so our oven has only serviced 100% gluten-free foods. You’ll find that this recipe is for Slow-Roasted, Oven-Baked Ribs. This provides the ribs with the most succulent, moist, and most tender meat you could imagine. Sometimes when you grill ribs, they end up a little tough, so I suggest even with a gluten-free grill, stick with the oven first to see if you prefer this method. I’ve already given you my Pulled Pork Recipe (Slow Roasted Pork) which is perfect for nearly any Pork dish, whether the dish calls for Barbeque, Mexican, or Roast…but I have to say, these Ribs are to die for! So whip out the foil, seasoning, your favorite sauce, and get ready to set-it-and-forget-it. As always, enjoy the tasty life with the gluten-free wife <3!

Equipment: Baking Sheet, Aluminum Foil, Basting Brush and Turkey Baster (though not necessary)

Ingredients:
St Louis Ribs (Seen above and below)
Or
Baby Back Ribs
My #1 Seasoning Blend
Your Favorite BBQ Sauce- I use Fox Bros, local to Georgia, Gluten and Sulfite-free (if GF, make sure no Worcestershire or Soy Sauce in it-both made with WHEAT!)

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Or you may use this as a barbeque sauce (it also makes a mean Sloppy Joe Sauce!)
1 lg shallot minced
1 1/2 cups ketchup
5 cloves garlic, minced
2 tablespoons packed brown sugar
2 teaspoons chili powder
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes
Gluten-Free Worcestershire sauce (regular is made with WHEAT!)

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Directions:
1. Preheat oven to 250°.
2. Wrap Baking sheet in aluminum foil.
3. Place ribs on separate sheet of foil (to wrap around when finished,) season abundantly with My #1 Seasoning Blend on both sides, and rub into meat.
4. Paste sauce onto both sides (leaving enough sauce leftover to top ribs for last 30 mins of baking time.)
4. Place ribs meat side down onto foil and wrap tightly.
5. Place onto baking sheet, and into oven for 3.5-4 hours for baby back ribs or 4.5-5 hours for St. Louis Style.
6. Take out last 30 mins, place meat side up, unwrap foil (careful- will be extremely HOT,) pour remaining sauce and bake final 30 mins.
7. Let rest for 30 mins and ENJOY!

*Check ribs every 45 mins to be sure sauce/liquid is not filling baking sheet. You may have to use a turkey baster to drain liquid from pan to prevent overflow of liquid.

**Picture (seen on top of page) Ribs were served with Scrumptious Slaw.

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Gluten-Free Flavorful and Fabulous Flatbreads

glutenfree-flatbread-text-finalHere in Atlanta, we have such an amazing and diverse community. When my husband called me to say he was asked to transfer to Atlanta, and what did I think, food was truly one of my first thoughts. Coming from Orlando, FL, we lived in a tourist community. Now, one would think, that would make it easier for a Celiac to find gluten-free options, etc. But the fact is, most “chains” don’t necessarily cook fresh to order. Much of their sauces, marinades, dressings, etc., come in pre-prepared/frozen. This means MSG, sulfites, and gluten/wheat, are likely ingredients. Many people, also do not understand that just because they have gluten-free, doesn’t mean they know they have to wash their hands, use different utensils, clean cutting boards, etc. I have a family member, and a friend who both went to culinary school. They know I have Celiac Disease and said they wanted to cook for me. I was timid, at first, but I conceded. Then, they brought home a Teriyaki Pork Loin with the actual package reading…

Containing Up to Thirty Percent of a Flavoring Solution++ Ingredients: Pork, Pork Broth, Teriyaki Seasoning (Sugar, Dehydrated Soy Sauce [Wheat, Soybeans, Salt], Maltodextrin, Salt, Garlic Powder, Spice), Contains 2% or less of Pineapple Juice Concentrate, Soybean Oil, Cultured Dextrose, Dried Vinegar, Seasoning (Yeast Extract, Citrus Extract), Flavoring. Soy ingredients present, Wheat ingredients present, Gluten present

Needless to say, my husband went with them shopping this past year, when they came to visit. The moral of this story is, just because they know what they’re doing in the kitchen, doesn’t mean they know what they’re doing when it comes to our health. (Luckily, this was over a year ago, and they’ve since educated themselves greatly on the subject.)

Now, back to the food here in Atlanta…I was so excited when we got here, to find that it was real…gluten-free menu options were nearly everywhere! To top it off, there are many different local producers of gluten-free bagels, English muffins, breads, pita bread, and my new addiction…FLATBREADS!!! One day my husband and I were running errands, and he had to drop off something for his job at the convention center downtown. That usually means a gluten-free lunch date, so I was all in! We did a search (thanks to Find Me Gluten Free,) and found Flats. This is my new favorite place to eat whenever we go downtown! They make the best flatbreads. You can design your own, and pick what sauce, toppings, etc. They have breakfast, lunch, smoothies, salads…literally fresh, tasty, and amazing in every bite! The gluten-free flatbread holds its form, actually gets crispy, and is so tasty, you wouldn’t expect that it’s gluten-free. Now I know, that’s what we all say, but my non-Celiac husband said it too! If you’re local to Atlanta, or just visiting, check out Flats Atlanta. So, since we can’t go downtown every day, or even every week, I had to do something for my new addiction. I found O’Dough’s. (Bonus: If you live in Canada, they offer a $15 Sample Box to give them a try, AND give you $15 in coupons, so it’s like you’re getting all that gluten-free goodness FOR FREE!!) I’ve only managed to find these flatbreads at Kroger supermarkets, but if you live somewhere that does not have a Kroger, and happen to find who carries them, please comment below with the location? These flatbreads are so delicious! I put them in the oven (direct from freezer) without any toppings on them, sprayed with cooking spray and garlic powder on both sides, for 5 minutes, and flip for another 5 minutes. Then they’re perfect and ready for toppings!

Flatbreads work for any meal. They can be cut into finger-food size for a party dish, topped with eggs and bacon for breakfast, chocolate sauce and sautéed pears with cinnamon and brown sugar for a dessert, appetizers, dinner, lunch…so many choices!!! Below you will find a few of my favorite flatbreads, but get crazy with it! The options are limitless…If you find one you love, please add your recipe in the comments section? I would love to give it a try! Flatbread night is my husband’s favorite night of the week (and yes, we pretty much have flatbreads once a week in our house.) His favorite flatbread would have to be…

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Mexican Bean and Beef Flatbread

Ingredients/Toppings:

Sauce Base:
1 can Black Beans (I use low sodium)
1/2 can Water
2 cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/4 cup Parsley (pre-chopped)
1 tbsp. Seasoning Blend
3 tbsp. Sofrito
1/4 c diced Yellow Onion
Directions:
  1. Pour in can of beans into medium saucepan on Medium heat. Add 1/2 can of water.
  2. Add Minced Garlic, Diced Onion, Chopped Fresh Cilantro, Chopped Fresh Parsley, 3 tbsp. Sofrito (see recipe,) and 1 tbsp Seasoning Blend.
  3. Bring to a boil. Lower to Simmer and cook for 20 mins.
  4. Taste. Most of the time, as beans cook, you lose the seasoning you’ve added up until this point (so you may need to add more.)
  5. Once desired taste is reached, blend to a paste consistency (like refried beans.)
Or
1/4 cup Olive Oil
1/2 cup Fresh Parsley
4 Cloves Garlic
1/4 tsp Seasoning Blend
Directions:
  1. Place roughly chopped Parsley, Garlic, seasoning, and olive oil into food processor or blender. blend until liquid consistency is reached.
Ground Beef:
4 tbsp Sofrito (see recipe)
1 tbsp Seasoning Blend
1 lb Ground Beef
1/4 cup Yellow Onion
Directions:
  1. Marinate Ground Beef in Sofrito (see recipe,) chopped onion, and seasoning blend in refrigerator for at least 2 hours.
  2. Remove from refrigerator and let sit on counter for 10-15 mins. Brown beef. My secret is let it sit in juices before you stir for at least 5-6 mins. Then chop/stir.
  3. Drain grease.
  4. Taste. Season more if necessary.

 

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Beef and Garlic Flatbread
Mojo (SEE PORK RECIPE– may put into refrigerator overnight):
1/4 cup 100% OJ
1/4 cup Rice Vinegar (the GF brand I use is Nakano “All Natural” No Sodium No Sugar)
1/4 cup Olive Oil
1 tbsp organic Lime Juice (it is sulfite-free. If no sulfite-intolerance, any lime juice concentrate.)
4 lg cloves Garlic
2 cup Cilantro (chopped)
1 cup Parsley (chopped)
1 tsp Salt
1/2 tsp Black Pepper (or 1/4 tsp White Pepper)
Directions:
  1. Measure all liquid ingredients into your blender/food processor.
  2. Add all dry ingredients, and roughly chopped herbs.
  3. Blend well until liquid consistency is reached, then add marinade to protein. (All proteins should sit in marinade at least 2 hours in refrigerator before cooking.)
  4. Take Mojo Pork out of refrigerator and put on stovetop on medium-low heat for 10 minutes, stirring occasionally. After 10 minutes, lower heat to simmer.
1 cup Shredded Chipotle Gouda Cheese
1 cup Sour Cream:
2 Cloves Minced Garlic
1/2 cup Fresh Cilantro
1/2 cup Fresh Parsley
Directions:
  1. Mince Garlic, Chop Parsley and Cilantro, and whip into sour cream.
1 Package Wholly Guacamole
Pico:
1/4 tsp ground mustard
1/4 tsp black pepper
1/4 tsp celery salt
1/4 tsp paprika
1 tsp lime juice
2 oz rice vinegar
1 oz olive oil
1 tbsp sweet chili sauce
3 cloves garlic (minced)
1/2 cup chopped cilantro
1 can southwest style (or fiesta) corn
2 Roma tomatoes
Directions:
  1. Chop Parsley, mince Garlic, Drain Corn, and put all together in bowl. Add liquid with seasonings. Mix well.
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Veggie and Cream Cheese Flatbread
Ingredients/Toppings:
Sauce Base:
1/2 cup Whipped Cream Cheese
1/2 cup Fresh Parsley
3 Cloves Minced Garlic
Directions:
  1. Combine Cream Cheese, Chopped Parsley, and Minced Garlic. Whip together.
Toppings: (or Veggies of Choice)
2 Roma Tomatoes
3/4 cup Chopped Broccoli
1/2 cup Chopped Cauliflower
1/2 cup Fresh Cilantro
Ranch or Poppyseed Dressing
Directions:
  1. Chop Broccoli, Cauliflower, and Herbs. Slice Tomatoes.
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Grilled Capicola and Muenster Cheese Flatbread topped with a Kale, Tomato, and Cucumber Salad drizzled with an Italian (Rice) Vinaigrette

     Whichever Flatbread you choose, bake your flatbread in the oven at the directions it states (or find your own best…if using O’Dough’s, I suggest spraying with cooking spray and garlic powder both sides, place in oven at temp it states for 5 minutes, then flip for another 5 minutes.) Then sauce/spread, toppings, and any drizzle or dressing you decide. Welcome to my world of flatbreads!! I hope you enjoy them as much as I do. Don’t forget to get creative, and share your ideas. And as always, enjoy the tasty life, with the gluten-free wife!

 

 

My #1 Seasoning Blend

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This is my End-All/Use-All Seasoning Blend. One thing about pre-packaged, gluten-free products, is they generally have little to no flavor (or taste like an energy bar.) So this seasoning blend is my secret ingredient (that I’m willing to let you in on!) It adds the perfect amount of salt, spice, and flavor to any dish. You can use it in soups, dips, sauces, as a dry rub on proteins (see photo below of my Super Bowl St. Luis Ribs,) rice, beans, and anything else you can think of! Feel free to play with the measurements as you wish, to meet your own requirements. I always dip my finger in the finished product to taste it and smell it, ensuring it has a well-balanced flavor. In my future recipes, when it calls for “Seasoning Blend,” this recipe is what I am referring to. Please feel free to use your own seasonings and measurements once you get a feel for it (or if you have a secret of your own, that you’re willing to share, please leave a comment below!) Otherwise, flavor your next dish with my Seasoning Blend creation, and enjoy the tasty life, with the gluten-free wife!

Ingredients:
1 tsp Adobo
1/2 tsp Cumin
1 tsp Dried Oregano
1 tsp Ground Mustard
1/2 tsp Turmeric
1 tsp Garlic Powder
1/2 tsp Dried Sage
1/2 tsp White Pepper
1/2 tsp Chili Powder
1/2 tsp Ground Thyme
1 tsp Onion Powder
1 tsp Paprika
1/2 tsp Celery Salt

Directions:

  1. Measure out all ingredients into a mixing bowl.
  2. Mix thoroughly.
  3. Smell and Taste. Balance if necessary to meet your personal taste.
  4. Put into air tight container and store in room temperature, dry space. (I save an empty, used seasoning shaker, and keep refilling.)

 

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Gluten-Free Six Layer Mojo Dip

This dip is sinfully good! It is yet another way to stretch and repurpose that “Pork Butt” (see my Barbeque Pork Latke recipe, if you’re looking for other ideas as well!) There are only 2 components of this dip that require “cooking,” so it is easy to compose and prepare. An excellent dish for any party, snack, or as a full meal! It would also make a great dish for an upcoming Super Bowl party. So grab your Pork Butts, and get a Slow-Roastin’, because this Six Layer Mojo Dip is seriously as yummy as it looks!

Equipment: Food Processor (but not necessary)

Ingredients:

Guacamole:
2 Hass Avacados
2 Large Cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/16 tsp White Pepper
1/8 tsp Salt
1/8 tsp Paprika
3 tbsp diced Red Onion
1 tsp Lime Juice

Pico de Gallo:
1/4 tsp ground mustard
1/4 tsp black pepper
1/4 tsp celery salt
1/4 tsp paprika
1 tsp lime juice
2 oz rice vinegar
1 oz olive oil
1 tbsp sweet chili sauce
3 cloves minced garlic                                                                                                                                   1/2 cup chopped cilantro
1 can southwest style (or fiesta) corn
2 Roma tomatoes

Sour Cream:
Sour Cream
2 cloves Garlic (minced)
1/4 cup Cilantro (pre-chopped)
1/4 cup Parsley (pre-chopped)

Black Beans:
1 can Black Beans (I use low sodium)
1/2 can Water
2 cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/4 cup Parsley (pre-chopped)
1 packet msg/gluten-free Sazon
1/4 tsp White Pepper
1/4 tsp ground Thyme
1 tsp Adobo
1/4 c diced Yellow Onion

Shredded Cheese of choice

Mojo Marinated Pork (marinate pork and put into refrigerator overnight):
1/4 cup 100% OJ
1/4 cup Rice Vinegar (the GF brand I use is Nakano “All Natural” No Sodium No Sugar)
1/4 cup Olive Oil
1 tbsp organic Lime Juice (it is sulfite-free. If no sulfite-intolerance, any lime juice concentrate.)
4 lg cloves Garlic
2 cup Cilantro (chopped)
1 cup Parsley (chopped)
1 tsp Salt
1/2 tsp Black Pepper (or 1/4 tsp White Pepper)

Directions:

  1. Take Mojo Pork out of refrigerator and put on stovetop on medium-low heat for 10 minutes, stirring occasionally. After 10 minutes, lower heat to simmer.
  2. Meanwhile, put entire contents of can of black beans, half can of water, 2 cloves minced garlic, chopped cilantro and parsley, dried seasoning, and diced yellow onion into medium sauce pot on medium heat. Heat to boiling, stirring occasionally, then reduce to simmer.
  3. Whisk all liquid ingredients for Pico de Gallo with dry seasonings, chop tomatoes, chop cilantro, drain corn, mince garlic. Toss all together with liquid ingredients.
  4. Cut Avacados and remove pit. Put into bowl and mash with fork. Finely dice Red Onion, mince garlic, wash and chop cilantro, and mash and stir into the avocado mixture. Stir in the dry seasonings.
  5. Taste Guacamole and Pico, add additional seasonings if necessary (may add chopped jalapeno or chili powder if you prefer some heat.)
  6. Spoon sour cream into bowl, chop remaining cilantro, parsley, and mince remaining garlic cloves. Stir into sour cream.
  7. Layer dip: Mojo Pork, Shredded Cheese, Black Beans, Sour Cream Pico de Gallo, Guacamole
  8. Enjoy with your favorite Corn Chips!!
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Gluten-Free Barbeque Pork Latkes

These Barbeque Pork Latkes are sweet, tangy, and salty…everything yummy and necessary in a gluten-free dish! Best part is, if you’re looking for a way to stretch and repurpose your “Pork-Butt” (See my recipe in “Pork Recipes,”) This is one of my husband and my favorites! Now I use bottled barbeque sauce to save time, but feel free to make your own! The sauce I use is local to Atlanta, GA called “Fox Bros. Bar-B-Q;” however, Sweet Baby Rays is a common (national) gluten-free barbeque sauce. I had to switch from it, due to the lemon juice concentrate. I began having a reaction to it, due to my sulfite-intolerance. Just remember to read all ingredients, if you are using bottled sauces and marinades for any recipe! (Especially in Barbeque Sauces…many of them have WORCESTERSHIRE sauce, and sometimes soy sauce.)

Equipment: Large Cheese Grater, Potato Peeler, Large Mixing Bowl

Ingredients:
2 LG White Russet/Idaho potatoes, peeled, shredded or “grated” into hash browns
1/2 cup Onion, finely chopped
2 Eggs
1/4 tsp. White Pepper
1 tsp Paprika
1 tsp Adobo
4 Cloves Garlic
7 Small Chive Stems
1/3 cup all-purpose flour (I prefer Trader Joes brand)
Vegetable oil (for frying)
Sour Cream (or see below for the ingredients to the cabbage slaw as seen in the dairy-free version in the photo!)
Half cup Italian parsley, chopped. Split into 1/4 cup and 1/4 cup

Cabbage Slaw:
1/4 tsp celery salt
1/4 tsp ground mustard
1/8 tsp white pepper
1/4 tsp garlic powder
1/8 cup rice vinegar
1/4 cup olive oil
1/4 cup red cabbage
1 tbsp honey
1/4 cup romaine
1/4 cup green cabbage

Directions:
1. Wash, Peel, Shred or “Grate” Potatoes into hashbrowns and set onto paper towels to soak up some of the moisture while you prepare other ingredients.

2. Place Pre-Cooked Pork into medium pot with barbecue sauce, stir, and set on Med-Low heat, stirring occasionally for 10 mins until hot, then turn heat to simmer.

3. Meanwhile, chop onion, chives, parsley, and mince 3 cloves garlic

4. In your mixing bowl, combine hash browns, chopped onion, chopped chives, minced garlic, 1/4 cup parsley, and toss together thoroughly.

4. Mix in 2 whisked eggs into hashbrown mixture.

5. Pour oil in skillet with sides, until bottom of pan is covered, and oil reaches up sides of pan slightly.

6. Place heaping spoon of potato mixture in oil, pressing down slightly to form patty. Fry 3-5 minutes per side (depending on size of patty.) Drain on paper towel.

7. Mix Sour Cream with remaining 1 clove garlic (minced,) and 1/4 cup parsley (or top with a cabbage slaw for a dairy-free version as seen below!)

or

7. Chop all cabbage and lettuce into shreds, and mix with remaining 1 clove of garlic (minced,) 1/4 cup parsley (chopped.)

8. Whisk all liquid ingredients, vinegar, honey, olive oil with the dry seasonings, and pour over cabbage, toss thoroughly.

*To serve, place heaping spoon of Barbeque Pork on the Latke, then top with Sour Cream and Chives/Green Onions or Cabbage Slaw, if desired.

 

bbq-pork-latkes
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Gluten-Free Slow Roasted Pork

The days of your Mother’s Crockpot Roast have come and gone, because this Pork recipe is the easiest, moistest, set it and forget it recipe you’ll ever need! Best part is, you cook it once, and then turn it into many different dishes (see my other pork recipes that I use from my leftovers in the Party Dips and Pork Recipes categories!) Now, I choose to use Boston Butt; however, don’t worry, it’s not the actual “Butt” of the pig, but the shoulder. If you check your local grocery chain, they occasionally go on sale (especially around the holidays,) and can be found around $1.50/lb sale price. Remember to wrap it tightly in aluminum foil before you set it in the refrigerator overnight, and KEEP it wrapped in the foil in the oven the ENTIRE cooking time. This will insure a properly cooked pork, moist, and tender as can be. Your ideal temperature is 190-200 degrees for a tender pork that will pull apart completely. It is also imperative that you let it rest for one full hour after removing it from the oven (keeping it wrapped in the foil.) Then unwrap it and pull it apart/shred it with thongs and a meat fork. Follow the directions below, and you will have the perfect pulled pork recipe that will keep on giving!

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Equipment: Roasting Pan, Aluminum Foil, Meat Thermometer

Begin the night before, by removing the pork from the packaging,  and placing it in a roasting pan lined with aluminum foil (enough to wrap the pork when you’re finished prepping it with the seasoning and marinade) fat-cap side down.

Marinade Ingredients:

1 cup Gluten-Free Sofrito Marinade
1 tbsp. pepper
1 tbsp. salt
1 tbsp. onion powder
1 tbsp. dried sage
1 tbsp. dried thyme
1 tbsp. garlic powder

Mix all dried seasonings together in a small bowl, then rub evenly on all sides of pork, be sure to rub in all crevices. Once all seasoning is used (if you run out, depending on the size of your pork, add equal amounts of each until whole pork is covered.) Then spread Sofrito over all sides of pork, paying attention not to rub away seasonings. Once Marinade is complete, tightly wrap in your foil, and place in the refrigerator overnight.

Next day, Place on the middle rack of your oven, at 250° or for roughly 1 hour/lb of pork. I like to pull it out when my pork reaches 195-200° internal temperature. This ensures an absolutely tender and moist pork. Once you remove the pork from the oven, let it rest, keeping it covered in the aluminum foil for 1 hour, then remove the juices (I keep them in a separate container to use as broth in my other recipes,) remove the bone, shred/pull apart, and enjoy!

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You can keep your leftovers altogether, or separate them and freeze what you won’t use over the next few days. Check out my other pork recipes, to see how you can transform your leftovers!