Gluten Free | bs-grillin-company

Gluten-Free Smokin' Party Meatballs

Smokin' Chipotle BBQ Sauce or Kickin' Pineapple BBQ Sauce

Ingredients:

Meatballs:

1 lb. lean ground beef
3/4 cup GF bread or cracker crumbs (or potato flakes, or GF crushed cereal)
2 eggs slightly beaten
1/4 cup finely minced or grated onion
1 TBSP of hot sauce
1/2 tsp garlic powder
dash of salt and pepper

Sauce:

1 cup of BS Grillin' Co. Smokin's Chipotle BBQ Sauce
1 TBSP hot sauce (optional)

Instructions:

Mix meatball ingredients and shape into 1″ balls. Place a single layer of meatballs on a cookie sheet with sides and bake at 325 degrees for 30 minutes. Place in a casserole dish or a crock pot. Mix Smokin' Chipotle BBQ Sauce with hot sauce and pour over meatballs. Bake at 325 degrees for one hour if using a casserole dish or heat in a crock pot on low for 2 to several hours.

Gluten-Free Bacon Chicken Bites

Smokin' Chipotle BBQ Sauce or Kickin' Pineapple BBQ Sauce

BS Grillin' Co. Smokin' Chipotle BBQ Sauce for dipping
3 boneless skinless chicken thighs or 2 boneless skinless chicken breasts
12-14 slices of bacon, about a pound of bacon

Instructions:

Preheat the oven to 400 degrees. Line a large baking sheet with foil. Then place a metal rack on top of the foil. Dice the chicken into bite-size pieces and set aside. Slice the bacon into thirds or fourths, making sure that the bacon pieces are long enough to wrap around the chicken pieces.

Wrap each piece of chicken with bacon and secure it with a toothpick. Place the wrapped chicken on the wire rack over the prepared baking sheet. Cook the bites for 22-28 minutes until the bacon is lightly browned and the chicken is cooked through. Serve hot with the dipping sauce of your choice.

Gluten-Free BBQ Meatball Sliders

Smokin' Chipotle BBQ Sauce

Ingredients:

1/4 cup of BS Grillin' Co. Smokin' Chipotle BBQ sauce
1 lb. ground beef
1/2 cup Gluten-free bread crumbs
1/2 cup shredded cheese
1 egg
1/3 pound bacon, chopped
1 medium onion, chopped
3 slices cheddar cheese
12 Gluten-free Rolls

Instructions:

Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray or a silicone baking mat.

Combine the bread crumbs, shredded cheese, ground beef, and egg until evenly distributed.

Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.

While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.

Add the onions to the skillet and reduce heat to medium, stirring often until tender.

Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.

On top of the meatballs add the cheese slices, bacon bits and grilled onions.

Place open-face sliders under the broiler next to the roll tops for 2-3 minutes until cheese is melted and top is golden brown.

Top the meatballs with the roll tops and serve.

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Air Fryer Gluten-Free Chicken Nuggets

Smokin' Chipotle BBQ Sauce or Kickin' Pineapple BBQ Sauce

Ingredients:

BS Grillin' Co. Smokin' Chipotle or Kickin' Pineapple BBQ Sauce for dipping
1 lbs. boneless skinless chicken breast
1/4 cup gluten free baking flour
1 TBSP olive oil
2 TBSP Milk
2/3 cup gluten free bread crumbs

Instructions:

Preheat the air fryer to 400 degrees F. Cut the chicken breasts into 1 inch cubes. Set out three bowls. Bowl 1: pour the baking mix into it. Bowl 2: Mix the oil and milk together, whisk well. Bowl 3: Place the bread crumbs into it. (Work in two batches)

Dip half of the chicken pieces in the gluten free baking mix. then dunk them into the oil and milk mixture. Finally, dip the pieces into the bread crumbs. Lay the chicken nuggets in a single layer in the air fryer basket. Cook for 7 minutes. Remove from the basket and repeat with the remaining chicken pieces.

Tip: Warm the dipping sauce to room temperature or warmer.

*Adapted from aspicyperspective.com

Gluten-free Vegetarian Kickin' Quinoa Bites

Kickin' Pineapple BBQ Sauce

Ingredients:

Quinoa Bites:

2 cups of cooked quinoa
4 free-range organic eggs, lightly beaten
3 TBSP tomato paste
1 tsp fine grain sea salt
½ tsp garlic powder
½ tsp paprika
½ tsp cayenne pepper
¼ tsp ground black pepper
1 cup of gluten-free breadcrumbs
30 ½-inch cubes mozzarella

Sauce:
½ cup of BS Grillin' Co. Kickin' Pineapple BBQ Sauce

½ stick of butter

Instructions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Combine quinoa, eggs, tomato paste, salt, garlic powder, paprika, and black pepper in a bowl. Add breadcrumbs and stir in well. Let mixture sit for a couple of minutes so that the breadcrumbs can absorb the moisture. Scoop 1 heaping TBSP of quinoa mixture, and with dampened hands, make quinoa balls by placing one cube of mozzarella into the middle of the ball and forming a smooth ball around the mozzarella. Repeat to form about 30 quinoa bites. Place quinoa bites onto the lined baking sheet and bake for 15 minutes.

In the meantime, make the sauce. Combine the Kickin' Pineapple BBQ Sauce and butter in a small saucepan and cook on medium heat (or place in a microwave-safe bowl for 2 minutes on high).

After 15 minutes, remove baking sheet from the oven, gently turn browned quinoa bites, and top with Kickin' Pineapple BBQ sauce. Put back in the oven and bake for another 8 minutes.

Gluten-Free Kickin' Meatball Subs

Kickin' Pineapple BBQ Sauce

Ingredients:

BS Grillin' Co. Kickin' Pineapple BBQ Sauce
Frozen meatballs
Sub rolls Gluten-Free
Butter
Shredded Cheese (mozzarella or your favorite)

Instructions:

Heat frozen meatballs in frying pan with Kickin' Pineapple or Smokin' Chipotle BBQ sauce. If using fresh meatballs, saute in frying pan with EVOO until done; then add sauce. Toast buttered roll under the broiler, remove, and top with meatballs and sauce. Top with shredded cheese.

Gluten-Free Cheesy Pepperoni Squares

Blazin' Pepper Relish

Ingredients:

1-2 tsp BS Grillin' Co. Blazin' Pepper Relish
2 cups milk
2 cups gluten-free all-purpose flour (or regular flour)
1 tsp xanthan gum (omit if using regular all-purpose flour)
2 eggs
1/2 tsp ground pepper
2 TBSP fresh parsley, chopped
1/2 tsp dried oregano
1/4 tsp granulated garlic powder
16 oz cheese, cubed (see notes for suggestions)
8 oz pepperoni, cubed

Instructions:

Pre-heat oven to 350 degrees and spray a 9x13 pan with non-stick spray. In a large bowl, combine eggs, milk, flour, xanthan gum (if using), pepper, parsley, oregano, garlic powder, and Blazin' Pepper Relish. Fold in pepperoni and cheese. Spread batter evenly into pan and bake at 350 degrees for 45 minutes.

Before cutting, pour any excess pepperoni grease out of the pan and dab the top to absorb extra grease. Cut into small squares and serve hot.

Notes: The usual cheese in this recipe is a mixture of cheddar and Monterey jack, but it is also very good with cheddar and pepper jack. Experiment with different cheeses to suit your taste.

Air Fryer Gluten Free Honey Garlic Pineapple Shrimp

Kickin' Pineapple BBQ Sauce

Ingredients:

1/4 cup of BS Grillin' Co. Kickin' Pineapple BBQ sauce
16 oz. Fresh shrimp, medium, peeled and deveined
16 oz. Frozen mixed stir-fry vegetable blend
1/2 cup of honey
1 clove garlic crushed
1 teaspoon fresh ginger
Cooked rice (optional)

Instructions:

In a medium sauce pan, add in the honey, BS Kickin' Pineapple BBQ Sauce, garlic, and ginger. Whisk until sauce thickens. Coat the shrimp with the sauce. Line the air fryer with foil and put the shrimp and vegetable mix in it. Cook at 355 degrees F for 10 minutes. Serve over cooked rice.

*Adapted from foodfanatic.com

Gluten-Free Mini Blazin' Corn Dogs

Blazin' Pepper Relish

Ingredients

2 tsp BS Grillin' Co. Blazin' Pepper Relish
½ cup Masa Harina corn flour
¾ cup gluten-free Flour
1 tsp baking powder
¾ tsp Kosher salt
¼ cup fine granulated sugar
1 egg, lightly beaten
3/4 cup Buttermilk
10 hot dogs, halved
Vegetable oil (enough to fill frying vessel 2 inches deep)
Cornstarch (for dusting)
Skewers
Lollipop sticks from the craft store

Instructions:

Set oven to Broil. Pour frying oil into a pot at a depth of 2 inches. Bring oil to 375 degrees.

(While the oil heats, the batter can be prepared.)

In a large bowl, combine all the dry ingredients: corn flour, flour, baking powder, salt, sugar. Mix until fully combined.

Add egg, Blazin' Pepper Relish, and ½ cup of buttermilk to the dry mixture. Stir by hand to combine. The batter should resemble pancake batter. Add more of the remaining buttermilk if consistency is too thick or if batter thickens after sitting.

Dab any excess moisture from the hot dogs with a paper towel and lightly dust with cornstarch. Insert a skewer into each hot dog piece and roll it in the batter to cover all sides.

Place the hot dog into the heated oil, remove the skewer, and allow to cook until golden brown about 1 ½-2 minutes.

Remove with a heat-proof slotted spoon and place on a cooling rack that has been placed over a baking sheet or paper towels.

Repeat until all the hot dog pieces are cooked.

Allow them to cool until you can handle the corn dogs safely. Insert lollipop sticks into the mini corn dogs.

Serve with sauces and eat immediately.

Gluten-Free Grilled Fish Tacos

Kickin' Pineapple BBQ Sauce

Ingredients:

Grilled Fish:

1/4 cup of BS Grillin's Kickin' Pineapple BBQ Sauce
1 lb tilapia fillets
2 tablespoons lime juice
1 tablespoon olive oil

Spicy Coleslaw:

12 oz shredded coleslaw mix
1/4 cup chopped onion greens
2 tablespoons chopped cilantro
1/2 to 1 jalapeno pepper, seeds removed, finely diced
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon honey
salt & pepper to taste

Avocado Dressing:

2 small ripe avocados
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
pinch cayenne pepper

Tacos:

12 small gluten free corn tortillas

Instructions:

For the Fish:

Whisk together the Kickin' Pineapple BBQ sauce, olive oil, and lime juice. Place the fish fillets into a large resealable bag, and pour the marinade over top. Seal, and turn until all the fish is coated with the marinade. Refrigerate for 30 minutes. Do not marinade any longer, or the acid will begin to "cook" your fish.

Now is the time to prepare the Spicy Coleslaw and Avocado Dressing.

Preheat the grill to medium-high heat. Grease the grate, and place the fish on. Grill the fish for about 2-3 minutes per side, or until it easily flakes with a fork.

For the Spicy Coleslaw:

Add the onion greens, cilantro, and jalapeno pepper to the coleslaw mix. Stir to combine. In a separate bowl, whisk together the lime juice, olive oil, honey, salt and pepper. Pour over the cabbage mixture, and stir until it is evenly coated.

For the Avocado Dressing:

Place all the ingredients into a food processor, or use an immersion blender and a tall narrow bowl. Process the mixture until it is completely smooth.

Heat the corn tortillas. I like to use a hot skillet with a tiny amount of oil in it, this only takes about 30 seconds per side. Add some Spicy Coleslaw, Grilled Fish, and Avocado Dressing to each corn tortilla.

Adapted recipe from: https://www.faithfullyglutenfree.com/grilled-fish-tacos/