Great food... that's Gluten Free
Peruvian-Style Roast Chicken with Cilantro-Lime Mayo is loaded with amazing flavor. By layering the Peruvian-style spice rub on top of the skin as well as underneath the skin, you get the ultimate in lip-smacking deliciousness. And the Cilantro Mayo adds just the right amount of tang, heat, and balance.
Yum. Yum. Yum! Spiced Lamb Pockets with Tzatziki Sauce (Gluten Free) are packed with unbelievable flavor. They’re a cinch to make and if you can grill a burger, then grilling the Spiced Lamb Pockets is well within your wheelhouse. Top with some cooling Tzatziki Sauce (or not!) and enjoy!
Creamy Coconut Crunch Shrimp is a hybrid recipe…part ceviche-inspired, part Peruvian, yet stands all on its own. Instead of “cooking” the shrimp in an acid (lime, lemon, or orange) like is usually done for ceviche, the shrimp are poached in a wonderful lime coconut milk, which is then reduced into a velvety sauce. For the finishing touches add colorful cherry tomatoes, jalapeños and red onion for some bite, cilantro as a fresh herby accent and then topped with some broken tortilla chips for overall fun crunchiness.
I know exactly what you’re thinking…no way Michelle, it’s too complicated to make Crispy Whole Duck à l’Orange. I’m here to tell you with 100% certainty that you CAN do this and it’s as easy as roasting a chicken…I promise! And after roasting for one hour and 30 minutes or so, you’ll have succulent duck meat with the crispiest, most delectable skin ever, paired with a luscious, citrusy orange sauce. Often times the most difficult part of this recipe can be finding a market that sells duck!
Roasted Thanksgiving Turkey with Homemade Gluten Free Gravy is backed by 60+ years of my mom’s cooking and entertaining experience and now I’m sharing all the intel and secret tips with you!!