I love when my Pantry starts filling back up again!
Jan’s Spaghetti Sauce/Pizza Sauce
2 Gallon Peeled Tomatoes
5 Tablespoons crushed garlic
1 Medium Onion (chopped)
1 Large Sweet Bell Pepper (chopped)
2 ½ Tablespoons dry Oregano
2 ½ Tablespoons dry Basil
2 Tablespoons Garlic powder
½ Teaspoon Cumin
½ Teaspoon Paprika
1 Tablespoon Salt
1 Cup Sugar
¼ Cup Olive Oil
Place chopped onion and bell pepper into blender and pulse until it is chopped into very small pieces, but not pureed. Then in large sauce pot add oil, onion, pepper mixture, garlic, and spices. Slowly heat on low heat while you puree tomatoes in the blender. This takes me several batches since my blender doesn’t hold 2 gallon. Pour each batch into the sauce pot with onion, peppers, and spices. Slowly bring up heat adding sugar and bring to boil, stirring often. Let cook until sauce is thick.
Pour into sterilized canning jars, ( I use pints) and process in boiling water bath for 35 minutes.
Sweet and Spicy Mop Sauce
You can use this sauce for ribs, burgers, pork chops, etc.
2 Cups Canned chopped Tomatoes and Peppers (I make my own, one of the store brands is Rotel)
1/4 Cup Sweet Baby Ray’s BBQ Sauce ( I used Hickory and Brown Sugar flavor)
2 Teaspoons GF Mustard
2 Tablespoons Dark Brown Sugar
1 Teaspoon Salt
In mixing bowl add all ingredients and whisk together. Dredge meat in mop sauce before grilling. Then mop sauce on top of meat during grilling.
I added 1/8 cup, per pound of ground meat before making patties, then mopped each patty with sauce during grilling. 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!