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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Blackened Chicken with Grilled Peaches

Courtesy of Crunchmaster 

Gluten-Free Blackened Chicken with Grilled Peaches

Ingredients:

  • 1 Cup Crunchmater® Multi-Seed Rosemary & Olive Oil Crackers, ground
  • 4 Fresh peaches, sliced
  • 1 Large apple, chopped
  • 1 Head bibb lettuce, torn
  • 4 Skinless chicken breasts
  • 1 tsp. Paprika
  • 1 tbsp. Ground pepper
  • 1 1/2 tsp. Sea Salt
  • 1/4 tsp. Cayenne pepper
  • 1 tsp. Dried thyme
  • 1 tbsp. Olive Oil, plus more for grill grates

Directions:

  1. Heat grill to medium-high heat; brush with olive oil. In a bowl, combine 1 Tbsp. olive oil, paprika, pepper, sea salt, cayenne, thyme and Crunchmaster® Crackers; rub olive oil mixture onto chicken and peaches.
  2. Grill chicken breasts and peaches for 4 minutes each, then flip and cook for another 4-6 minutes or until chicken is no longer pink inside and peaches have grill marks.
  3. Transfer to a serving platter; serve chicken atop a bed of Bibb lettuce with chopped apples and grilled peaches.
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Tags: Lunch, Dinner

Pecan Cranberry Tart

Courtesy of Crunchmaster 

gluten free pecan tart pie dessertGluten-Free Pecan Cranberry Tart

Ingredients:

  • 1½ cup finely ground Crunchmaster® Original Multi-Seed Crackers (Crust)
  • 1 ½ cup roasted* pecan halves, divided (Filling)
  • 2/3 cup sugar (Filling)
  • 1/3 cup dark corn syrup (Filling)
  • 2 tsp. vanilla extract (Filling)
  • Pinch of salt (Filling)
  • 4 tbsp. sugar (Crust)
  • ¼ tsp. salt (Crust)
  • Refrigerated
  • 3 eggs (Filling)
  • 2 tbsp. cider vinegar (Filling)
  • 1 tbsp/ butter, melted (Filling)
  • 4 tbsp. butter , melted (Crust)
  • ½ cup dried cranberries chopped (Filling)
  • 1 tbsp. tahini (sesame paste)

Directions:

  1. * Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.
  2. Preheat oven to 350°F. Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened.
  3. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
  4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden.
  5. Cool before serving.
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Tags: Dessert, For Kids, Thanksgiving, Holiday

Quinoa Cilantro Taco Salad

Courtesy of Crunchmaster 

Gluten-Free Quinoa Cilantro Taco Salad

Ingredients:

  • 1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
  • 2 tbsp Olive oil
  • 1 tsp Apple cider vinegar
  • 1 tsp Cumin
  • ½ tsp Chili powder
  • ¼ tsp Sea salt
  • 2 tbsp Poppy seeds
  • 1/3 cup Sunflower seed
  • 1 cup Quinoa, cooked
  • 4 cups Mixed salad greens
  • 5 Fresh chives
  • ½ cup Cabbage, shredded
  • 6 Cherry tomatoes
  • 1 Medium red onion, sliced
  • ½ cup Fresh cilantro, finely chopped
  • 2 tbsp Fresh parsley, finely chopped
  • 1 Medium carrot, cut into matchsticks
  • 1 Ripe avocado, peeled, pitted and sliced
  • 1 Papaya, cut into 1/4-inch slices
  • 1 cup Shredded mozzarella cheese

Directions:

  1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
  2. In a large serving bowl, add mixed salad greens; top with quinoa mixture.  Add crushed Crunchmaster® Crackers and remaining ingredients; mix well.
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Tags: Lunch, Dinner, Vegetarian, For Kids

Sweet Slice Ham with Cranberry Chutney

Courtesy of Boar's Head

This sweet and tangy cranberry chutney perfectly complements the rich flavor of our Sweet Slice Boneless Smoked Ham for an elegant dish worthy of any holiday gathering. 
Gluten-Free Sweet Slice Ham with Cranberry Chutney 

Ingredients: 

Directions:
  1. Heat the juice in a small saucepan and add the red wine vinegar.
  2. Add the dried cranberries, cover and let steep 15 to 20 minutes.
  3. Stir in the spices, onion sauce, and mustard. The chutney can be cut into smaller portions if desired.
  4. Serve slightly warm along with ham slices, or store in the fridge until ready to use.
 
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Tags: Lunch, Appetizers/Snacks, Side Dishes, Dairy-Free, Thanksgiving, Holiday

White Cheddar Stuffed Mushrooms

Courtesy of Crunchmaster 

Gluten-Free White Cheddar Stuffed Mushrooms
Makes 28 mushrooms

Ingredients:

  • 1/2 Cup Crunchmaster® Multi-Grain White Cheddar Crackers, cruched
  • 1/4 Cup grated pecorino romano cheese
  • 2 oz. Soft goat cheese, crumbled
  • 2 Garlic cloves, peeled and minced
  • 1/4 Cup chopped fresh parsley
  • 28 Large white button mushrooms, stemmed
  • 1/4 tsp. Sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. Olive oil

Directions:

  1. Preheat the oven to 400°F. Prepare a large baking dish with nonstick baking spray.
  2. Stir the Crunchmaster® White Cheddar Multi-Grain Crackers, Pecorino Romano, goat cheese, garlic, parsley, sea salt and pepper and olive oil in a large bowl; mix well to combine.
  3. Stuff the filling into the mushroom cavities and arrange on the baking sheet.
  4. Bake until the mushrooms are tender, approximately 25 minutes.
  5. Serve warm.
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Tags: Appetizers/Snacks, Vegetarian, Holiday

Old World Antipasto

Courtesy of Boar's Head

Simple yet sophisticated, this antipasto platter is easy to prepare and adds an elegant touch to any affair.
 
Gluten-Free Old World Antipasto
Serves 6
 
Ingredients:
  • 10 Grape tomatos
  • 3 slices Red pepper, roasted
  • 3 slices Yellow peppers, roasted
  • 1 cup Olives, assorted Italian
  • 1 jar arrtichoke hearts, halved
  • 1 tsp Capers, drained
  • ⅛ lb Boar's Head Prosciutto Cotto - Italian Roasted Ham with Seasoning, thinly sliced
  • ⅛ lb Boar's Head Hickory Smoked Pasteurized Process Gruyere Cheese, long thin strips
  • ⅛ lb Boar's Head Prosciutto di Parma, thinly sliced
  • ⅛ lb Boar's Head Picante Provolone Cheese, halved
  • ⅛ lb Boar's Head Sopressata Grande (Hot & Sweet), thinly sliced
  • ⅛ lb Boar's Head Manchego Cheese, sliced in wedges
  • ⅛ lb Boar's Head Serrano Ham, thinly sliced
Directions:
  1. In the center of a serving platter place a medley of grape tomatoes, roasted red and yellow peppers, assorted olives, grilled marinated artichoke hearts, and caper berries.
  2. Place assorted Boar’s Head meats and cheeses around the center medley (alternating for color) in the following order Italian Roasted ham, Gruyere, Prosciutto, Provolone, Sopressata, Manchego, and very thinly sliced Serrano ham.
  3. Serve with olive oil toasted gluten-free baguette or bread slices.
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Tags: Appetizers/Snacks, Holiday

Bacon, Brie and Cranberry Holiday Melts

Courtesy of Crunchmaster 

Gluten-Free Bacon, Brie and Cranberry Holiday Melts

Ingredients:

  • 24 Crunchmaster® Multi-Grain Aged White Cheddar Crackers
  • 24 small slices Brie cheese
  • 1/4 cup prepared cranberry sauce
  • 2 slices bacon, cooked and crumbled

Directions:

  1. Preheat broiler to high and position rack in center of oven. Arrange crackers in single layer on foil-lined baking sheet.
  2. Top each cracker with slice of Brie, 1/2 tsp cranberry sauce and sprinkle of bacon. Broil for 1 to 2 minutes or until cheese is melted.

Tip: For a vegetarian option, substitute chopped hickory-smoked almonds or pecans for bacon.

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Tags: Appetizers/Snacks, Vegetarian, Holiday

Tomato and Red Pepper Soup with Cracker Melts

Courtesy of Crunchmaster 

Gluten-Free Creamy Tomato and Roasted Red Pepper Soup with Cheddar Cracker Melts

Ingredients:

  • 24 Crunchmaster® Tuscan Peasant Fire Roasted Tomato Basil Crackers
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 2 tbsp finely chopped fresh chives, divided
  • 1 cup chopped prepared roasted red peppers
  • 3/4 cup shredded Cheddar cheese
  • 1/3 cup 35% heavy cream
  • 1 tsp cider vinegar
  • 2 tbsp olive oil
  • 1 tsp salt, divided
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • Pinch chili flakes
  • 1 can (28 oz) no-salt added diced tomatoes
  • 4 cups organic no-salt added vegetable broth

Directions:

  1. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, garlic, 1/2 tsp salt, pepper, paprika and chili flakes for about 5 minutes or until vegetables are slightly softened.
  2. Stir in broth, tomatoes, roasted peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; purée in batches until smooth. Stir in cream, remaining salt, half of the chives and vinegar.
  3. Cheddar Cracker Melts: Meanwhile, preheat broiler to high and position rack in center of oven. Arrange crackers on parchment paper–lined baking sheet. Sprinkle with cheese. Broil for 1 to 2 minutes or until cheese is melted.
  4. Divide soup among 6 bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip: Use mild, medium or aged Cheddar, or substitute smoked mozzarella if desired.

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Tags: Lunch, Soups/Stews, Vegetarian

EverRoast Chicken & Winter Squash Soup

Courtesy of Boar's Head

Delightful for frosty afternoons and evenings, this aromatic soup is full of flavor. The diced EverRoast Chicken, cubed winter squash and chopped vegetables blend wonderfully for a complex, distinctive taste.

Gluten-Free EverRoast Chicken & Winter Squash Soup

Ingredients:

  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 2 cups onion, chopped
  • 4 fresh thymes, chopped
  • 4 cups winter squash, seeded and cubed
  • 4 cups gluten-free chicken broth
  • 3 cups EverRoast Oven Roasted Chicken Breast, finely diced
  • 1/2 cup Fresh parsle stem, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. In large saucepan, heat the olive oil and butter. Add the chopped onions and garlic and sauté until soft. About 10 minutes.
  2. Once garlic and onion are softened, add the cubed squash and chicken broth to the pan. Bring all ingredients to a boil.
  3. Reduce the heat and simmer until squash is very soft.
  4. Remove the saucepan from the cooktop, do not turn off stove.
  5. With a potato masher, mash the squash into the soup until pureed.
  6. Add the chicken and chopped parsley and stir to combine.
  7. Return the saucepan back to the stove and heat for 1-2 minutes.
  8. Serve hot and enjoy.
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Tags: Soups/Stews, Thanksgiving, Holiday

One Pan Robust Italian Chicken Sausage and Veggies

Recipe courtesy of Boar's Head

Gluten-Free One Pan Robust Italian Chicken Sausage and Veggies

Ingredients:

  • 2 cups baby carrots, havled
  • 2 cups baby red potatoes, havled
  • 1 whole zucchini, sliced
  • 2 whole red bell peppers, large diced
  • 1 cup asparagus stalks, sliced in thirds
  • 1.5 cups broccoli florets
  • 1 package Robust Italian All Natural* Chicken Sausage, sliced on the bias
  • 1/2 Tbsp dried basil
  • 1/2 Tbsp dried oregano
  • 1/2 Tbsp dried parsley
  • 1/2 Tbsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 cup Boar's Head Parmesan Cheese, grated
  • 4.5 Tbsp olive oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Pour all the veggies and chicken sausage on sheet pan.
  3. In a small bowl combine all of the seasonings with the olive oil. Stir to combine.
  4. Pour the seasoning & oil mixture on top of the veggies and chicken sausage and thoroughly toss to coat.
  5. Roast for 15 minutes. Remove and toss the veggies & chicken sausage to ensure even cooking.
  6. Return to the oven for another 10-20 minutes or until veggies are browned and tender.
  7. Remove and top with freshly grated Parmesan cheese and fresh parsley.
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Tags: Dinner
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