Slow Roasted Grill Chicken
1 Whole Chicken ( gettry to the kind with no 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)
NOTE: You can do this in the oven, it may not have the flavor that it will get from the grill.
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!
Beef with Sour Cream Herb Sauce
1 Pound Lean Ground Beef
2 Chopped Green Onions (or scallions)
2 Tablespoons Fresh Chopped Oregano
1 Tablespoon Fresh Chopped Parsley
3 Tablespoons Gluten Free Worchester Sauce
1/2 Cup Sour Cream
1 Cup Warm Water
2 Tablespoons Gluten Free all-purpose Flour
1/2 Teaspoon Salt
In medium skillet brown ground beef on medium high heat. When beef has lost almost all of the pink, then add onions and herbs. Raise the heat slightly and stir to break up any large clumps until beef is completely brown. Then turn off heat and let set until you get the sauce ready. In small mixing bowl, whisk together sour cream, water, flour and salt. Turn heat back on under skillet to medium high, then pour sauce mixture over meat and stir until thick. Remove from heat and serve warm over Gluten free pasta. Enjoy!
Note: If you use dry herbs only use half the amount.
My Thyme and Sage Plants Greek Meatloaf
2 Pounds Ground Pork ( or Ground Turkey)
1/2 Cup Gluten Free Bread Crumbs ( you can also use Gluten Free Oats)
1 Large Egg
1/2 Cup Greek Seasoning
Preheat oven to 375*
Place ground meat in large mixing bowl, add bread crumbs, egg, and seasoning. I just get into it with my hands and mix all ingredients well. Pour meat mixture into a lightly greased 9×9 inch glass baking pan and bake for 35-40 minutes or until meat is cooked through. If you use ground turkey you may want to brown the top under the broiler for 2-3 minutes before serving. Serve plain or with dipping sauce.
Jan’s Greek Seasoning Mix
1/4 Cup Dried Ground (or Rubbed) Sage
1/4 Cup Dried Thyme Leaves
1/4 Cup Dried Basil Leaves
1/4 Cup Garlic Powder
1/4 Cup Onion Powder
3/4 Cup Dried Oregano Leaves
2 Tablespoons Dried Rosemary Leaves
4 Teaspoons Paprika
4 Teaspoons Black Ground Pepper
4 Teaspoons Salt
Add all ingredients to spice blender or regular food processor. Blend just until mixed. I would rather not grind this into a powder, we like the larger size leaves. I think it adds more flavor.
Pumpkin Spice Pancakes #TheFlavorsofFall
1 Cup Gluten Free All-Purpose Flour ( I used Better Batter)
1 Tablespoon Sugar
1 Teaspoon Baking Powder
1 Teaspoon Ground Cinnamon (make sure all of your spices are pure and additive free)
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
1 Cup Pumpkin Puree (I used Libby’s 100% pure Pumpkin)
1 Egg (beaten)
1 1/2 Cups Water
In large mixing bowl whisk together all dry ingredients. Then add pumpkin, egg and water. Mix until all ingredients are blended into a smooth batter. Heat oil on high in a 9- 10 inch skillet until hot. Reduce heat to medium high and pour about 1/4 cup batter into pan, spreading out until it makes about 5-6 inch round pancake. Fry pancake until it starts to get crispy around the edges and air bubbles form on top. Flip and fry on the other side for 1- 1 1/2 minutes or until crispy on the bottom. Remove and serve with Agave Nectar or Gluten Free syrup.
This will make 8-10, 5-6 inch pancakes.
1 pound of lean Ground Beef
1 Tablespoon Rubbed or Ground Dry Sage Leaves (plus 2 teaspoons reserved)
1 Tablespoon Gluten Free Lea & Perrins Worchester sauce
1 Teaspoon MSG Free Season Salt
In medium size bowl mix ground beef, 1 tablespoon of the sage, Worchester sauce, and season salt. Blend all seasonings well with beef and pat out patties to desired size. I can usually get 5 burgers from one pound of ground beef.
Preheat Grill to 350* to 375*F.
Place each patty on grill, cover with lid and cook for 5-8 minutes. Raise lid and turn patties, then sprinkle each burger with remaining sage. Cook burgers for another 8-10 minutes, depending on how thick you make your burgers. Check the center of burgers to make sure there is no pink left in meat. When done serve with Gluten Free buns and any toppings you desire.
Spring is a very busy time of year for us. Planting, working cattle, preparing for hay season, etc. So if I have used up all of my freezer meals, that I grab in a pinch, this is my go to quick meal. Cowboy Beans! I think my sister is the one that came up with this one years ago. We love it, hope you do too!
1 Pound Lean Ground Beef
1/2 Teaspoon (MSG free Season Salt)
1- 28oz. Can of Bush’s Best Original Baked Beans
In medium sized skillet, on medium high heat, brown ground beef and season with salt. When meat is well cooked with no red remaining, add beans and stir. When mixture is bubbling and cooked through, remove from heat and serve. Enjoy!
Variations: Instead of all ground beef add 1/2 pound of sausage. You may want to add chopped hot peppers and minced garlic. Use your imagination!