Another versatile onion blossom. It makes a fantastic side dish for your summer grilling favorites and can take on many personalities. We ate a lot of onion blossoms on a recent camping trip, and in addition to the Buffalo Blue Cheese Blossom, here is another flavor combination that compliments just about any grilled meat. Depending on your preferences, you can sprinkle with cheese, bacon bits, or anything other BBQ-worthy item. If you have 30 minutes, consider making some Gluten Free Barbecue Sauce – Fast & Fresh. When my BBQ sauce-loving son tells me this is the best BBQ sauce ever, I kinda have to believe him. Not only does it taste awesome, but it is quick and easy to make and may have you skipping the BBQ sauce aisle at the grocery store! Continue Reading
I used to love those blooming onion petals, deep fried and breaded, ready for dipping into some delicious sauce. Years ago, we found a recipe for slow cooking an onion on the grill – cutting it into petals, seasoning it with just salt, pepper and a splash of wine, then wrapping it in foil and letting it cook on the grill – alas, gluten free and definitely healthier than the deep fried version.We are always looking for fun summer foods for camping and picnics. On a recent camping trip, we wanted something a little more interesting, and came up with this flavor combo. It’s easy to make, and cooks while you get all your other stuff prepared. And, in my case, I get to avoid potential cross contamination from the campsite-provided grill, since we all know gluten doesn’t burn off any grill..
Sausage, peppers and onions are a match made in heaven. Not only are they the focal point of my Gluten Free Sausage and Pepper Lasagna, but are super-easy to prepare as meatballs! They are fantastic atop a bed of sautéed peppers, onions and zucchini spirals. Or if you have a yummy gluten free roll, they make for a great sandwich. So full of flavor, sauce and cheese are optional! Continue Reading
When I first went GF, I really missed the occasional deep fried deliciousness of stuff like this. And since I make then in my own kitchen, I don’t have to worry about any cross contamination like I would have to in a restaurant fryer – believe it or not, I once had a server tell me the hot oil kills gluten…ugh. Oh, bless their heart for their lack of knowledge. If you don’t have shallots, use onions Just slice them thin. Continue Reading