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Gluten Free BBQ Hot Wings

I love hot wings – any time of year!  This recipe is for grilled, but you can also put them into a grill pan indoors – or take them to your tailgate party or picnic!  And these are gluten free!

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Here’s how you do it 

Put the following ingredients into a gallon sized zip lock bag:

1/2 cup hot sauce
1/4 cup olive oil
1/4 cup water
1/4 teaspoon of liquid smoke
1/2 teaspoon chipotle powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon garlic salt
1/4 cup pure corn flour (also called Masa, but make sure it is 100% corn)
2 Tablespoons of sour cream
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Smoosh it all together in the bag until it is well blended.
Then add 12 chicken wings and seal air tight.
Leave in the refrigerator for 5-6 hours or overnight
Light the grill and heat to medium heat.
Add the wings and cook about 10 – 15 minutes on each side, until golden brown and cooked through.
Turn the grill to high and cook for just a couple of minutes to brown and crisp the skin up.
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Serve hot with celery and green onion sticks and dip into ranch or blue cheese dressing –
Yum!

© Copyright 2015 The Lazy Gastronome

 

Hearty Cabbage Soup

Posted By HelenFern On In Cabbage,Fruits and Vegetables,Soup | 5 Comments

When I was a child we had some friends in our neighborhood from Portugal.  We loved going to their house for Cabbage soup and linguica (a Portuguese sausage).  I have not found sausage quite like the ones she made, but I did learn to make the soup!  I like to serve mine with cheese biscuits. [7]

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Cabbage Soup

Cut the cabbage into bite sized pieces.

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In a large kettle, cook bacon on low until the fat is rendered and the meat is just beginning to crisp.

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Add the onion and sauté for a couple of minutes.  Add the cabbage and cook, stirring, until it begins to wilt and reduce in size.

Add the water, salt, garlic powder and pepper.  Bring to a boil, then cover and simmer for 30 minutes.

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Pour the tomatoes and their liquid into the pot.  Simmer, uncovered for 45 minutes to an hour.  Taste to see if it needs more salt.

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Serve hot.  Makes about 6 servings.

 

Serve with these great cheese biscuits! [7]

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© Copyright 2015 The Lazy Gastronome

Gluten Free Cheese Biscuits

Posted By HelenFern On In Breads and Rolls | 3 Comments

I love cheese – and these Cheesy biscuits go with just about anything.  They are also the perfect compliment to Hearty Cabbage Soup (follow this link for the recipe) [11].

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Here’s how you do it –

 

Mix the flour, salt and baking powder until they are well blended.  Cut the butter into small pieces and add to the flour.  Using a fork, cut the butter into the flour until it looks like a course meal.

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Add the cheese and toss it until each piece is coated with the flour mixture.

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Stir in the cream and the water until it forms a wet dough.  Using a spoon or fork, drop about 2 Tablespoons per biscuit onto a buttered cookie sheet.  Bake at 350 degrees for about 20-30 minutes, or until the tops are lightly browned.

Remove from the oven and serve hot.

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Makes 1 dozen biscuits.

© Copyright 2015 The Lazy Gastronome

What’s for Dinner? Sunday link up #15

Posted By HelenFern On In Main dish | 4 Comments

It’s Monday afternoon and you hear –

“What’s for Dinner?”

We’ve all heard it – and then we realize, what IS for dinner?

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Well here is a place for ideas!

Please join us and share your recipes – All meal related, family-friendly posts are invited!  Feel free to post linkys that are food related as well – the More the Merrier!

Here are some of my favorite posts from last week (click on the underlined words (the links) to see the recipes!):

I love the flavor combinations of these Apple-Sage-Cheddar Muffins [20] shared by Carol at Labor of Love – I can’t wait to try these beauties!

sage-tulip_3090 [21]

Janet at  SilverFoodie [22] shared some great Autumn Appetizers – sure made me hungry!

olivepuff3 [23]

Christine at Cherishing a Sweet life posted Nana’s New England Clam Chowder.  Not only does it look great, she tells the story of her Nana sharing the recipe with her.

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Please visit and pin the features!

Now Quick!  Tell all your friends about the great recipes people are posting – and stop by and visit them.  You’ll be glad you did!

Follow the links to find the recipes to both features!  And thank you to everyone who shared last week!

And if you were featured, please grab the button below and share it on your sidebar!

Grab button for The Lazy Gastronome

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Please leave a comment for your host!

I’ll return the favor. (And I’ll pin your recipe too)

If you post a recipe and a comment, I’ll pin your post!

And now it’s your turn….

There are a few rules

FirstPlease leave a comment.

Second – Only FOOD RELATED posts!  If you have another party that includes food, please share it!

Third (and last) – Please visit two or three other posts and comment on them.  If you really want to help them out, visit several pages!

So let’s party!!


Sunday Pot Roast

Posted By HelenFern On In Beef,Main dish,Stew | 8 Comments

I remember when I was a kid and mom would make those special Sunday dinners.  My favorite was pot roast.  Mom use a chuck roast, but I’ve changed it up to a London broil.  There is less fat so it takes a little longer, but the results are just as good (and a wee bit healthier too).  It has become a family favorite in my house too.

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What you need:

 

How to Do it:

Place the first five ingredients and 1 cup of the stock in a large Ziploc bag or marinating dish and mix well.  Add the London Broil and marinate for 2-3 hours or overnight.

Preheat the oven to 300 degrees

Remove the beef from the marinade.  Heat a large, ovenproof kettle and brown the meat on both sides.  Add the marinade and stir to loosen all the meat that stuck to the pan during browning.

Quarter the potatoes, carrots and onion and place on top of the meat.

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Peel the squash with a potato peeler.  Cut into cubes, discarding the seeds (or toast them up and eat them) and add the cubes to the pot.

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Sprinkle the salt and pepper over the top and then add the remaining ½ cup of chicken stock.

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Bring to a boil, then cover.

Place in the oven and cook until the meat is very tender, about 3 to 4 hours.

Serve with in large bowls with the juices as a sauce.

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Serves 4 (with a little meat left over!)

 

© Copyright 2015 The Lazy Gastronome