What does summer mean to you? To me, besides beaches and backyard barbecues, summer means visiting local farms early Saturday mornings to see the week’s harvest. Summer is peak growing season and that usually means more fruits and vegetables than I know what to do with. Everything […]
Summer is when our family’s schedule always gets crazy!! That’s why I’m starting a Gluten-Free, Dairy-Free Weeknight Menu Planner —to make planning dinner one less thing to put on my to-do list. I know firsthand what it’s like to figure out what to make for supper every single night—especially when you’re feeding a family of hungry kids. It’s a challenge to plan what you’re making and time-consuming to shop for the ingredients. Plus, you need to please everyone! Not easy…so here’s your weeknight menu planner! Plus, a seasonal dessert to sweeten the deal.
Feels like summer in the city over here in Brooklyn! What better to welcome the season than with grilling. I love the fast cooking times and the easy cleanup that comes with making a meal on the grill. I also like to let my ingredients speak for themselves, which is to say that if you’re getting in-season veggies and good-quality meats, they’re already packed with lots of flavor so a simple sprinkle of salt and pepper along with a drizzle of fruity olive oil is all you really need.
My son Isaiah has always been a big wings fan. I cooked up this recipe for him. I made a savory peach jam dipping sauce, too. My kids love finger foods and dipping stuff into something somehow always makes dinner (or any meal) more fun.I’ve already found peaches and nectarines at my local market. If they aren’t available yet in your neighborhood, just swap in mango, pineapple or even strawberries and rhubarb. For the jam, just use a corresponding fruit or use apricot jam, which goes great with most flavors.
Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get grilling,
2 cups homemade or
store-bought gluten-free barbecue sauce
2 cloves garlic, chopped
2 peaches, peeled and chopped
Salt and pepper
24 chicken wings, separated at the joint and tips discarded
½ cup peach jam
2 tablespoons apple cider vinegar
1 tablespoon hot sauce, or to taste
Scallions, thinly sliced
- In a food processor, combine the barbecue sauce and half of the garlic. Add the peaches and process until finely chopped; season with about 1½ teaspoons salt and ¼ teaspoon pepper. Reserve ½ cup for basting. In a resealable plastic bag, toss together the chicken wings and peach barbecue sauce; refrigerate for about 30 minutes.
- Meanwhile, place the peach jam, vinegar, remaining garlic, hot sauce and ½ teaspoon salt in a small saucepan. Cook over medium heat until slightly thickened, about 5 minutes and let cool.
- Preheat a grill or grill pan to low. Grill the chicken wings with the grill cover down, turning and basting occasionally with the barbecue sauce, until cooked through, about 30 minutes. Top with the scallions and serve with the peach jam dipping sauce.
Heading into the new school season can be stressful for parents, too. That long list of school supplies which becomes the long line at your local office supply store. When I start to feel overwhelmed, I wonder if my kids are feeling the same way. […]
I grew up on taco night. Back then, who didn’t? Lucky for me, my kids like their tacos, too. In the summer, I like to take ground beef tacos to a grill-friendly level with skirt steak, a cut of meat that cooks up fast and […]
Want an easy-to-grill meal? Try my grilled chicken with potato slabs. Just add coleslaw.
I love grilled foods, but I prefer prepping ingredients in the kitchen while Stephen works the grill. What′s not to love? My favorite part: It keeps the heat -and the mess -out of the kitchen. I can′t say I grew up in a grill-heavy family. And if potatoes were present, they were sealed in aluminum foil and ready for butter, or sour cream and chives. And the chicken? Mom did make chicken, but even she would tell you that it was dry, dry, dry. Recipes don′t get more basic than this one. All you have to do is toss together the marinade and add the chicken. Potatoes get a head start in the microwave before moving to the grill with the chicken.
One 12-ounce bottle beer, gluten-free beer or root beer, at room temperature
½ cup butter or buttery sticks, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more for sprinkling
6 chicken drumsticks (about 1½ pounds)
2 baking potatoes
Olive oil, for drizzling
Lime wedges, for serving
- In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate while you proceed.
- Preheat a grill or grill pan to high. Microwave the potatoes on high until slightly softened, about 5 minutes. Slice the potatoes lengthwise about ¼-inch thick. Drizzle both sides generously with olive oil.
- Transfer the chicken and potatoes to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side. Transfer to a plate and sprinkle with salt. Serve the chicken and potatoes with the lime wedges.
When the drumsticks start to char, move them to the sides of the grill to finish cooking.