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Archive for January, 2016

Super Bowl Recipes Gluten-free

Tuesday, January 19th, 2016

It’s Super Bowl time again and you are the host of this year’s event.  You know you have some friends that are gluten sensitive or just choosing not to eat gluten.  No problem!  Compared to years past it is so easy to make and choose gluten-free items.  There are a plethora of gluten-free choices in the market and grocery stores these day.  All of them are tasty.  Also it now takes very little work to change a recipe to gluten-free. The following are ideas for a gluten-free Super Bowl Party:

1. Chicken wings with Asian sauce or Barbecue sauce.  Most ketchups, barbecue sauces, and some Asian sauce will tell you at the start of the ingredients that they are gluten-free.

2. Hummus with vegetables.  A perfect easy appetizer.  Hummus lately comes spicy or with garlic.

3. Guacamole dip.  This you should make yourself.  Use two avocados mashed, add fresh salsa, minced garlic, 2 tablespoons cilantro, chopped, and salt and pepper to taste.  Fresh is always the best.  Serve with corn chips.

4. Nachos.   Place corn chips on a plate.  Add meat (cooked sausage or ground beef) green onion, chili mixed with cumin and oregano or black beans mashed and mixed with salsa,  cover with shredded cheddar cheese.  Bake for 7 minutes at 350.  Comes out better than microwaving.  Top with sour cream and guacamole.

5. Grilled Pesto Shrimp.  Marinate: peeled, deveined, large shrimp overnight in gallon storage bag containing pesto and shrimp.  Barbecue over  grill using skewers for 2 – 3 minutes on each side or until opaque.  Do not overcook.

6. Cheese and crackers.  Lately the gluten-free crackers are getting very tasty.  I especially like Mary’s cone crackers and Glutino vegetable crackers.  If you are looking for non-cow cheeses try sheep milk ( Roquefort or Basque) and other pressed cheeses.  The best place I’ve found for sheep milk cheese is Whole Foods.

7. Potato skins.  Something fun to do.  A day ahead cook as many potatoes that you need for an hour at 400 or until the skins are crisp and the inside soft.  Cool slightly, cut the potato on the curved side in half (potatoes have a somewhat flat side and curved side).  Remove inside of potato and put in bowl.  Mash potato in bowl with sour cream and butter.  Add sliced green onions, cooked bacon, salt and pepper and herbs for taste.   Meanwhile, cut each half potato in half so you have 4 potato skins from each potato.  Place mixture on potato skins, top with shredded cheddar cheese.  Bake in 350 oven until hot and cheese melted about 7 to 10 minutes.

8. Meatballs in sauce.  I have not found premade gluten-free meatballs yet.  You will have to make your own meatballs.  There are a great many gluten-free bread crumbs that are really good.  Panko makes a gluten-free one.  Aleias Italian breadcrumbs are very nice and in a pinch Glutino vegetable crackers can be make into breadcrumbs without too much work.  All of these choices are good.  Then cook the meatballs in a crockpot with you favorite jelly and chili sauce mixture or barbecue sauce and you have a Super Bowl favorite.

Enjoy!

For more recipes check out my “Safe and Sane Super Bowl” recipes in my recipe section.

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