Perhaps you will be getting together with friends around sporting events. It’s that time of year for tailgating and football!
If you or any of your friends are gluten-free or wheat-free, there usually isn’t much on the tailgating front that you/they can eat…at least not comfortably, without asking tons of questions about what’s in stuff.
These options are healthier anyway. So if you’re looking for tasty food without worrying too much about overeating at a party, try these ideas!
I’ll have two sets of recipes this month. Today is BBQ Pulled Pork, Mini Cheddar Popovers, and Italian-Style Potato Salad. The next set will be Burgers or Sliders, Quinoa Parsley Salad, and Salsa Roll-Ups.
BBQ Pulled Pork
You can do the pork in several ways. Slow-cooker, shallow uncovered roasting pan in the oven, or on the grill. Whatever you find most convenient.
The main thing here is to get a good roast that is pure meat. No flavorings or anything added in the packaging.
The next item is the barbeque sauce. Of course if you are cooking for g-free/wheat-free friends or yourself, you need to firstly find sauce that is gluten-free. Secondly, for healthy reasons, I try to find sauce that does not contain high fructose corn syrup (HFCS). That stuff does nasty things to our bodies. I try to avoid it. So that you don’t have to spend hours at the grocery store carefully reading ingredients, I can recommend three g-free, HFCS-free barbeque sauces. One is Annie’s organic BBQ sauces. This is found in the special foods section of my grocery store. The other two are found in the regular section of condiments in the store where I shop. They are: Weber’s BBQ sauce and Stubb’s BBQ sauce.
If slow-cooking or roasting the pork, I pour the whole bottle of sauce over the pork and add a half-cup of water. Cooking times vary depending on the size of pork roast you have. But for 1-2 lbs., slow cook on low for 6-8 hours or high for about 4 hours, shred the meat on a platter and then mix it back in with the sauce. Oven roasting would be 30-40 minutes, shred the meat and mix with sauce.
Generally people put pulled pork on a bun of some sort, but with the cost of g-free buns so high, I just eat it off the plate. (It’s great with bites of the popovers. Recipe below.) Or it’s great with a baked potato!
Mini Cheddar Popovers
These are delish – even g-free style! My kids literally inhaled them – even my pickiest of picky eaters (who no longer will eat even a peanut butter sandwich!) Makes 24 mini popovers.
3 tsp. canola oil
3/4 cup milk
1 egg white
3/4 cup Gluten-Free Bisquick baking mix (if making regular, use all-purpose flour)
1/3 cup shredded cheddar cheese
(You could add a dash of salt and/or garlic salt to spice it up a little)
1. Heat oven to 425 degrees F. Spray 24 miniature muffin cups with nonstick cooking spray. Place muffin pans on cookie sheet. Add 1/8 tsp. canola oil to bottom of each cup.
2. In small bowl, combine milk, egg and egg white; beat well with wire whisk. Lightly spoon Gluten-Free Bisquick (or flour) into measuring cup; level off. Add GF Bisquick (or flour); beat until smooth. Stir in cheese.
3. Place the muffin pans on the cookie sheet into the oven (with just the oil in them) for several minutes to heat. Remove and quickly divide batter evenly into hot muffin cups, filling each cup about 2/3 full.
4. Bake at 425 degrees F for 18-20 minutes, or until puffed and deep golden brown. Immediately remove from muffin cups. Serve warm.
Italian-Style Potato Salad
2 pounds potatoes, unpeeled
1/8 cup fresh lemon juice
sea salt & pepper to taste
1/4 cup extra virgin olive oil
2 Tbsp. mayonnaise
1 1/2 cups celery, chopped
1/2 cup scallions, minced
1/4 cup parsley, chopped
1 Tbsp. dried dill
1/2 tsp. dried tarragon (optional)
In a large saucepan, place potatoes and cover with salted water. Bring to a boil; cook just until tender enough to be pierced with fork, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1-inch chunks.
Whisk lemon juice, salt and pepper in large bowl. Gradually whisk in oil and mayo. Add warm potatoes and toss. Mix in remaining ingredients.
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