This simple rice is a great side for almost any Tex-Mex dish.
1.5 cups rice
2 tbsp (30 ml) chicken bouillon
1 tbsp (15 g) cilantro
1 tbsp (15 g) red pepper flakes
1 cup (225 g) frozen corn
Combine the ingredients and cook the rice how you would normally.
Bacon, Bacon, Bacon … oh wait, that’s another post.
Pork, Pork, Pork. There we go! That’s much better. I’ve proclaimed my love for the other white meat many times on this site. And I’m about to do it again!
With my wife and children not doing GF as a standard, I have been given free reign to come up with my own dinners for the most part. I usually cook sides or the main dish that we can all eat and then I deviate from there. So this recipe came from one of those evenings of my deviating from their planned meal.
I’ve always loved what has been lovingly termed country-fried or chicken-fried pork chops. It seems a little odd to me to call something chicken-fried, especially chicken-fried chicken, when it’s just breaded and fried. But I digress …
Since normal flour is verboten with Celiac Disease, one is left to use either GF flour or come up with alternatives. I’ve always been intrigued by different breadings as well, hence the pretzel crust!
With the added seasonings, the pretzels form a nice crunchy crust that proves without a doubt that GF is Not Taste Free!
Jerk Pretzel Pork
9 pork chops
2 cups Glutino pretzels
1 tbsp Caribbean Jerk seasoning
1 tbsp garlic powder
1 tbsp seasoning salt
- As your oil heats in your frying pan, tenderize your meat and beat your eggs.
- To make the coating you will need to grind your pretzels. I used a food processor and got a very nice blend on the pretzels, not quite dust but processed enough that it wasn’t large chunks.
- Mix the seasoning with the crumbs.
- You should have enough crumbs and eggs to double dip your pork: egg, crumbs, egg, crumbs, frying pan.
- Try to flip them as little as possible to let the crumbs create a crust – and don’t have your heat too high. If you burn the crust before the meat is cooked, it will crumble off and just be a disgusting mess. Try about 3-4 minutes each side on about medium heat and then check them. A little pink won’t kill you and remember that your meat cooks up a bit as it sits anyways.
Ever since CD, it has been harder and harder to find food that does not have gluten. And not all GF products are of the same quality. So finding something to snack on is not as simple as just walking down the chip aisle.
That said there are a ton of GF products out there. And there are more hitting the market every day. But with my penchant for the spicy, they are few and much, much farther between. I had to take matters into my own hands.
I’ve always been intrigued by the recipes featuring flavoured pretzels. This is my version featuring GF pretzels and my Cajun seasoning.
8 0z. GF pretzels (Glutino)
1/3 cup veggie oil
2 tsp Cajun seasoning
1 tsp garlic powder
- Mix all the ingredients except the pretzels in a freezer bag. Ensure the oil and seasoning are mixed well before pouring over the pretzels.
- Bake at 200 degrees for an hour, turning every 20 minutes.
As someone with Celiac Disease, you know that it’s extremely hard to find suitable sides that are quick, easy and don’t cost an arm and a leg. Sure, you can do rice or a baked potato for your starch and there are a ton of veggies.
But I have to admit I really am a meat and potatoes kind of guy, when I’m not scarfin’ on nachos! So it really cooks my corn when a restaurant can’t have a dedicated fryer for their fries when they have GF buns for their burgers. Seriously!? And I digress …
I recently came across a different way to cook a baked tater that’s a bit more labour intensive but just as addictive as the chips out of a bag. And they go great for a new breakfast bake that I will be featuring next week, which showcases how GF does not mean Taste Free!
Italian Baked Potato Chips
3-4 medium russets
chili pepper flakes
- As your oven preheats to 475 degrees, wash your bakers. Then slice them into chips at about 1/4-1/8 inch thick. You could use a mandolin if you could get the D!*#$%( thing to work!
- Lay them out on a foiled cookie sheet 1 layer deep and brush olive oil all over the top sides.
- Sprinkle on your Parmesan, Oregano and chili pepper flakes. I didn’t put measurements because it’s completely up to you as to how much zing you want in your chips.
- Bake for about 10 minutes on each side. If you’re doing convection, I found 7.5 minutes top side and about 10 on the bottom. That really depends on how thick you cut your chips.
- Serve hot!
There are times that I question the methods by which we cook. For instance, in the height of the heat, we stand outside and grill steaks over hot coals. And I understand that ice cream is a year round treat, but really in the middle of winter, you’re gonna eat some food that makes you just as cold inside as it is outside?
So it is with great trepidation that I offer up this recipe in the middle of the summer using a slow cooker. That said, I believe this sauce could easily be used on the stove-top to make it a much quicker meal. Or if you like the idea of the slow cooker, this would likely work fantastic with a nice pork roast and shredding the meat over rice. The proof is in the the pork that Gluten Free is Not Taste Free!
Slow Cooker Honey Garlic Pork Chops
1 cup (250 ml) GF Soya Sauce
1/2 cup (125 ml) ketchup
1 cup (250 ml) honey
1/4 cup (50 g) minced garlic
1 tbsp (15 g) cilantro
1 tbsp (15 g) oregano
2 tbsp (30 g) pepper flakes
Pork Chops – about 8-10 would be covered by this sauce.
- Mix all of the ingredients up to the pork chops. Whisk it together well.
- Using your fresh (not frozen) pork chops, cover the bottom of your slow cooker. And then cover with your sauce.
- The biggest issue with this method is that you can easily overcook your pork chops. On high for like an hour, two at max should be good. If you want to do slower, low for about four hours max and even then your chops may be over done.
Note: I will be trying this again with a roast and we’ll see how that turns out! I’ll let you know!
I made this for a Cultural Potluck; had to rep for the States and be GF! I have to say it was a hit!
My wife teases me that I’m from the South (of the United States). I have a ton of relatives in the Georgia, Florida and Alabama area as well as a bunch of friends scattered throughout. I was born in Florida and lived in the Atlanta area and throughout the South for about 15 years, However, I don’t hunt, fish or eat collard greens. The last time I drank Sweet Tea on an irregular basis was more than 16 years ago.
Despite all that, there is one dialect (if you will) of Southern cuisine that I love – Cajun/Creole food. If you want to know the difference between Cajun and Creole check out this link. For the purpose of my site, I guess I like Cajun food more. And a lot of that love of the food was the short time I lived close to New Orleans and Emeril Lagasse (more the latter than the former).
Now Cajun food was not a staple in my house as I was growing up. My folks liked “beans” as they called it. Think a big pot of kidney beans cooked all day with onions and then finished with corn bread – I hated it. Might be part of the reason to this day why I will avoid beans on a normal basis; the same can be said about ham. Sorry Mom! But when I was old enough and we were close enough to someplace that had a Popeye’s Chicken, I learned of the joys of almost-Cajun. Then I had actual Cajun food in New Orleans and I was hooked.
Enter one of the OG Food Network shows featuring Emeril. Bam! and I was intrigued enough to try to figure out how to make this Cajun staple! I still have a number of cookbooks from him and thanks to him, I learned the basis for what grew into my version. And finding regular ingredients for this recipe were much easier SOB (South of the Border). But here it goes …
Red Beans & Rice
1 lb. (450 g) dried red beans (kidney beans will work if you can’t find red beans)
2 large red onions
1 lb. (450 g) andouille (I had to use GF Garlic sausage as andouille is hard to find in Canada)
1 lb. (450 g) ham hock
2-2.5 quarts (2 l) chicken stock
1/4 cup (50 g) Cajun Seasoning
2 bay leaves
1 tbsp (15 ml) Olive oil
Rice (between 2-4 cups cooked)
- Rinse the beans and discard any pebbles or broken beans. Put enough cold water to cover the beans plus about two inches and let them soak overnight. Or bring them to a boil, cook for two minutes and then let them stand for an hour.
- Sauté your diced onions and sausage with olive oil and the spices. Put this mixture as well as the beans in a crockpot with about 1 quart of stock and 4 cups of water.
- I let the beans simmer over night and usually add another quart of stock in the morning. If you give them about 24 hours they should be good. If you can’t wait that long, simmer the beans uncovered for about two hours.
- Wash the rice in water. Put 2 cups of water for each cup of rice into a microwave container with the rice. Microwave on high for 10 minutes covered with cling wrap. Lift cover, stir rice and recover. Microwave on medium for 10 minutes. Let stand in the microwave for ten minutes. Take it out, uncover and set aside.
- When you think the beans are done, remove the ham hock, debone it and add the meat back to the pot. Take out the bay leaves and then blend the beans to give the beans a creamy texture.
- Pour over rice and enjoy.