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Gluten Free

  • Gluten Free Ginger Lime Pork


    Season the pork loin generously with salt and pepper and place in the crock pot.
    In a bowl add the agave, tamari, Worcestershire, lime juice, garlic and ginger and whisk together. Pour the marinade over the pork loin and cover. Cook for 4-6 hours on high or 6-8 hours on low or until internal temp reads 145 degrees.

  • Tzatziki Fit For a God


    Peel, chop and seed the English cucumber. Salt them and place in a strainer with a bowl underneath to allow liquid to drain for at least one hour.

    Add all ingredients together in a medium bowl and stir until well combined. Serve chilled with fresh vegetables.

    Also makes a great spread on a pita sandwich.

  • Skinny Dip


    Preheat oven to 350 degrees.

    In food processor, combine the mozzarella, sour cream, 2 tablespoons Parmesan, pepper, garlic, and the cream cheeses until smooth. Pulse or stir in the artichokes and spinach.

    Spoon mixture into a 1 1⁄2-quart baking dish. Top with remaining Parmesan. Bake for 30 minutes or until golden brown and bubbling.


  • Seared Onion Dip


    Heat the butter and oil in a large sauté pan over medium heat and add the onions, cayenne, red pepper, salt and pepper and sauté for 10 minutes. Reduce the heat to medium-low and continue cooking for about 20 minutes until onions are brown and caramelized.

  • Roasted Romas With Shrimp & Feta


    Preheat oven to 450 degrees.

    Place Romas in a large baking dish and toss with olive oil, garlic, salt and pepper to taste. Roast on top rack of oven for 20 minutes.

    Remove baking dish from oven, stir in the shrimp, parsley, lemon juice and red pepper flakes (if using). Sprinkle with Feta and bread crumbs return to oven.

    Cook for 10-15 minutes, or until shrimp is done.

  • Reilly's Rub


    Combine all ingredients, being sure to break up the brown sugar clumps. Store in a covered jar, the mix will keep for several months.

    Serve on:

    Chicken, Steak, Pork, Seafood, Kabobs, etc.

  • Guacamole


    In a bowl or molcajete, combine avocados, tomato, onion, cilantro and jalapeño. Use pestle or a fork to smash and combine.

    Season with salt and lemon juice a little at a time, tasting after each addition until desired flavor is reached.

    Tip: Leave a pit from an avocado in the bowl to keep Guacamole from browning.