Gluten Free Grilled Teriyaki Pork Burgers, with Sauce
1 Tablespoon GF Oil
1 Tablespoon minced Garlic ( I use a heaping Tablespoon, we like garlic)
2/3 Cup Water
1 Tablespoon Pure Dark Brown Sugar
1 – 10oz. Bottle Gluten Free Teriyaki Sauce
1 Pound Ground Pork
1 Tablespoon 100% pure Corn Starch
In medium size sauce pan add oil and garlic. Turn heat to medium high and stir garlic for about 60 seconds or until garlic sizzles and starts to brown. Turn heat off, and add water, teriyaki sauce and brown sugar. Whisk together and remove 1/3 Cup of sauce, be sure to get some of the garlic.
In medium size bowl add ground pork and make a well in the center of the uncooked meat. Pour the 1/3 cup of sauce into the well and blend together with your hands until well mixed.
Preheat Grill to 350* – 375* F. Make Pork into 5- 6 small patties and place on hot grill. Grill for about 8- 10 minutes per side. When you have finished sauce below, drizzle sauce over burgers after turning them the last 5 minutes of grilling time.
Sauce: If you have a burner on the side of your grill, finish the sauce while the burgers are grilling. Add corn starch to the teriyaki mixture and whisk until dissolved. Set sauce pan on medium heat and continue to whisk until sauce is bubbling and thick. Turn heat off and drizzle over burgers when you have turned them the last time.
Oh, I usually grill veggies when I cook the meat, so I like to save some of the sauce to drizzle over the veggies when I take them off the grill. Enjoy!
Gluten Free Garlic Chicken with Honey Garlic Sauce
4 additive free boneless skinless Chicken Breasts
2 Cups finely crushed GF Corn Chex Cereal (you can use rice Chex if you prefer)
1/2 Teaspoon additive free, msg free Seasoning Salt
1 Teaspoon additive free Garlic Powder
1 Teaspoon additive free ground Paprika
Preheat oven to 375*F.
Wash and cut up chicken into 1-2 inch cubes. In a large mixing bowl beat whole eggs , add chicken pieces and fold into the eggs coating them well. In zip lock bag mix crushed chex, seasoning salt, garlic powder, and paprika, whisk together well in bag. Lift each cube of chicken out of eggs, letting it drain some of the excess egg off back into the bowl as you lift. Then place chicken into cereal mixture, coating several pieces at a time. Place all of the coated chicken onto a large greased cookie sheet ( I use a stone ware cookie sheet, because it browns so much better than metal.) Bake for 25 – 30 minutes or until crisp. (You can flip the pieces over half way through cooking time if you want, but it is not necessary) I like to cut into the largest piece of chicken just to make sure it is done.
Honey Garlic Sauce
1 Tablespoon GF Oil
4 Tablespoons minced Garlic ( if you use the already minced garlic in the jar, make sure it is GF)
1/2 Cup Pure Honey
1/2 Cup GF Soy Sauce ( I used Kikkoman’s GF)
In medium sauce pan add oil , and minced garlic. On medium heat toast garlic stirring until lightly brown. Turn heat up to medium high and add honey and soy sauce, stirring continually. Let it come to a boil and cook for 1 to 2 minutes, while you are still stirring. Turn off heat and let it set until chicken is done. It will thicken as it cools. When chicken is done, place chicken on a platter or in a large bowl and drizzle sauce over chicken and serve!
Ginger Garlic Pork
¼ Cup GF Oil ( I used canola)
¼ Cup peeled and minced or chopped Ginger
¼ Cup minced garlic
1 ½ Cups cooked chopped and shredded Pork ( I used left over pork roast)
1 Container frozen Gluten Free Cream Chicken Soup ( See recipe in Main Dishes under Nov. 8, Gluten Free slow cooker cream of chicken soup)
¾ Cup grated Carrots
2 Cups frozen Broccoli
1- 6 oz. jar additive free sliced Mushrooms ( I used Green Giant)
1 Tablespoon Gluten Free Soy Sauce ( Kikkoman’s)
In large skillet, add ginger and garlic to heated oil. Stir letting spices cook until ginger starts to brown, about 1 to 1 ½ minutes on medium high heat. Turn heat down slightly to medium, adding carrots, pork and cream of chicken soup, continuing to stir. When cream of chicken soup is thawed and liquid, and carrots are tender. Add broccoli, mushrooms with juice, and soy sauce. Let all ingredients start to bubble. When all ingredients are heated through it is done. Serve warm over rice. I like brown rice for this recipe.