Slow Roasted Grill Chicken
1 Whole Chicken (I get the cage free, with not additives)
1/2 Cup Dark Brown Sugar
2 Tablespoons Garlic Powder
1 ½ Tablespoons Course Sea Salt
1/2 Teaspoon Black Ground Pepper
Preheat Grill to 300*
( Only the burners at each end. Leave the middle burners off)
In medium size mixing bowl whisk together all rub ingredients.
Remove giblets from inside bird and wash whole chicken very well, including the inside. Place whole chicken into a greased 9×13 inch foil pan. Using your hands dip rub from bowl and start rubbing entire chicken with the sugar and spice mixture, on top and under the skin and inside the cavity also. When you have used all of the rub, place pan on grill in the center between the outside burners. Close lid and keep grill at 300 – 350*F. After the first hour start rotating the pan a half turn every 30 minutes. Also as juices start to fill the pan baste the chicken with those juices. Try not to open the lid unless it’s time to rotate pan. Roast a total of 3 hours or until a meat thermometer is inserted into the thickest part of the bird and internal temp. is 165* F. or 75*C. (The last 30 minutes of cooking time, remove bird from pan and place over grate with fire under it, to crisp the skin for 15 minutes on each side.) Save drippings in pan to pour over chicken and serve! Enjoy!
Fresh Strawberry Lemonade
The Juice of 2 Lemons ( about 1/2 Cup )
2 Cups whole Fresh Strawberries ( you can use frozen)
2 Cups Cold water
2 Cups Ice
1 Cup Organic Agave Nectar
Pour lemon juice and other ingredients into blender on crush setting and blend until all berries and ice is completely crushed and liquid. Pour into container and place in fridge (or freezer) until ready to serve. Makes almost 1/2 Gallon.
I like to place it into the freezer until slushy and serve on a HOT summer day!
No Crust Garden Quiche
1/2 Cup Milk
1/2 Cup Gluten Free all-purpose flour
1 medium yellow Squash, peeled seeded and chopped (about 2 cups)
1 Bell Pepper, seeded and chopped
1-2 Jalapenos’ seeded and finely chopped
1 medium Tomato, chopped
1 medium Sweet Onion, chopped
4-5 Minced Cloves of Garlic
1 Teaspoon Salt
2 cups Grated Cheddar Cheese
6-8 Slices Cooked Bacon, crumbled
Preheat oven to 350*F
In medium bowl break eggs, add milk and whisk together. Sprinkle in flour and whisk together until smooth. In another large bowl, add all chopped veggies. ( I like to chop all of my vegetables ahead of time and store them in the fridge until I’m ready to use them, they will last 2-3 days.) When you are ready to make the quiche sprinkle salt over veggies and stir in, fold in grated cheese and bacon. Then pour egg mixture over veggie mixture and fold together. When completely mixed pour into a greased deep dish pie plate. Bake for 35- 40 minutes or until set in the center. Serve warm. Enjoy!
Another do ahead tip: Fry extra bacon a day or two before you get ready to make your quiche.
Cucumber Mint Thirst Quencher
2 Cups peeled, seeded and cubed Fresh Cucumber ( about 4 -5, 5 inch Cucumbers)
1/4 Cup chopped Fresh Mint Leaves
4 Cups Ice Cubes
2 Cups Cold Water
1/2 Cup Organic Blue Agave Nectar
Place all ingredients into large blender, set to crush and blend until ice and cucumbers are well blended. Serve cold. Enjoy!!!
Deli Style Broccoli Salad
2 Small heads of fresh Broccoli about 4 Cups of Florets
1/2 Cup Golden Raisins
1/2 Cup Roasted and Salted Sunflower Seeds
1 Large Shallot or Green Garden Onion Chopped
Optional: 1 cup shredded carrots
1/2 Cup Crushed Pineapple with juice
1/2 Cup Gluten Free Mayonnaise
2 Tablespoons Stevia or Sugar
In medium size mixing bowl, cut up broccoli florets to bite size pieces. Add raisins, sunflower seeds, and onion. In small bowl mix pineapple, mayo, and sugar. Whisk together until smooth and pour over broccoli mixture. Refrigerate until chilled, serve cold. Enjoy!
Gluten Free Squash Fritters
2 1/2 Cups Shredded Squash (zucchini, yellow, or any squash you prefer)
1/2 Teaspoon Salt
2 Eggs beaten
1/4 Cup Water (or milk)
!/2 Cup Chopped Onion (optional)
1 1/2 Cups GF Corn Bread Mix ( I used Bob’s Red Mill)
1/2 Cup GF Oil ( or enough oil to pan fry)
In medium size mixing bowl mix shredded squash and salt. Let set while you beat eggs and water together and cut up the onion. ( The salt will help bring out the moister in the squash) Then add eggs, water, onion and corn meal. Stir until corn bread mix is wet and well incorporated. Pour oil into 10 inch skillet and heat on high. When oil is hot drop squash batter by spoonful’s into oil and fry fritters 3- 4 minutes on each side or until golden brown. Remove from pan and drain on paper towels. Serve while warm and crispy!
Variations: Add chopped jalapenos’ or minced garlic.
Change out the squash for fresh cut or frozen corn (drained) to make corn fritters.