I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!

Monday, April 19, 2010

Grilling Sauces and Marinades are a challenge for those of us on a Gluten Free diet. . .

With summer upon us, grilling season is officially on!  The problem for those of us on this gluten free diet is that most marinades and grilling sauces have hidden in there somewhere in the form of modified food starch or MSG those nasty glutens that will make us ill.  From time to time throughout the summer, I will be posting some very simple grill recipes that will include sauces and marinades that are homemade and easy.  I already posted one grilling sauce recipe on March 25th.  Today I am posting a simple marinade that is absolutely delicious for chicken breasts, but is also great for lamb chops and steaks.  I will also be posting a wonderful homemade BBQ sauce in the upcoming week.

Zesty Garlic Balsamic and Herb Marinade

4 Tblspn. dried Parsley
3 Tblspn. dried Basil
1 Tspn. dried Oregano
1 Tspn. dried Marjoram
1 Tblspn. Salt
2 Tblspn. Black Pepper
1 Large Garlic Clove Crushed
1/4 Tspn. Red Pepper Flakes (optional)
1 Cup Extra Virgin Olive Oil
1/3 Cup Balsamic Vinegar
The Juice of one fresh lemon

Mix all of the above ingredients and pour into a large ziploc plastic bag.  Place skinless, boneless chicken breast in bag and roll bag in your hand to ensure total coverage of the meat.  I refrigerate for 2 to 24 hours depending on time availability prior to grilling.

Note:  If using this mixture for lamb, I substitute 1 Tblspn. of dried mint leaves in the place of the Marjoram.  If using for steak, keep the above recipe the same, but add 1/4 Cup of Worcestershire Sauce.

Note:  Fresh Herbs do not work as well as dried herbs for a marinade.

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