#GlutenFree Chicken in a paper bag the way my Mom used to make.

 

 

I love a good rotisserie chicken; I love the way the skin is crispy and almost taste like a piece of salty candy and has that savory flavor. The other day I was discussing with my hubby before there were plastic oven bags people made there chickens in paper bags. He was in shock!  He said "Your oven will catch on fire!" I assured him that it would not, but I promised him that I would stay home while I was cooking the chicken the brown paper bag. My mom cooked it this way for years. The reason it works is the bag just keeps enough steam in the bag to keep the chicken moist. While caramelizing the skin at the same time, to get that savory crunchy flavor.  So yesterday we both got home from work a little early and we decided it was time to make this chicken. He even offered to help me and cleaned the chicken before I could snap a few shots. This is quick and easy just follow the directions and you will be done in a snap. Enjoy~

 

 

Chicken in a paper bag Ingredients:

 

1 large 3 or 4 pound chicken

3 Tablespoons salt

3 Tablespoons pepper

3 tablespoons garlic powder

1 medium size onion

a sprig or two of Rosemary (optional)

 

 

Equipment

 

1 large cookie sheet or Jelly roll pan with edges

1 Large grocery bag with handles removed

1 piece of String.

1 meat thermometer

 

Preheat oven to 400 degrees.

 

 

 

Clean Chicken by salting cavity and rinsing thouroughly and pat dry.

 

 

Cut 1 onion in quarters

 

 

Place onion and Herbs in Cavity

 

 

Liberaly coat the chicken with Salt peper and garlic powder.  DO NOT ADD ANY OIL!

 

 

Next pace in Bag that has been placed on a cookie sheet.

 

 

Tie Bag closed making sure the bag has some air in it and is pouffy.

 

 

About 2 hours in place a meat thermometer to the thickest part of the chicken where the leg meeets the breast the temperature should register 160 degrees. BE CAREFULL WHEN OPENING BAG STEAM BURNS CAN HAPPEN. If it's not at 160 degrees seal the bag up again. This is why I use a a meat thermometer that you can leave on in the begining of the cooking process leading out of the bag.

 

 

 

If your bird does read 160 degrees cook uncovered for another half hour to get that crispy skin.

 

Enjoy your chicken in a bag

 

Bon Appetit~

 

Sheila Fretz

Gluten Free Fried Chicken the way the Colonel used to make it.

I love fried Chicken however, since being gluten free it is not the easiest to find. So this past Memorial Day weekend my hubs and I got out the Deep Fat fryer and the Colonel's secret herbs and spices and I am going to share it with you today. This recipe involves a deep fat fryer, however, you could also fry in a cast iron skillet but it might take a little bit longer. Did you know that Colonel Sanders used a pressure cooker to fry his chicken. Well I'm not that brave. I have a pressure cooker but oil and pressure cookers don't sound like a good mixture especially if you have never used one before.

Gluten Free Fried Chicken Ingredients

1 whole chicken cut up in 8 pieces
Salt Pepper and Garlic Powder
2 cups of buttermilk

2 tablespoons paprika
1 tablespoon onion salt
1 teaspoon celery salt
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon basil leaves, crushed
1 teaspoon marjoram leaves, crushed finely
1 cup of sorghum flour
1 cup of rice flour
2 cups of  gluten free bread crumbs. (I like to take my Glutino Bread heals and grind up in Cuisinart or Glutino also makes and sells at your local market.)
4 eggs beaten
1 gallon of Canola Oil (Can be reused, but make sure that this is only used for gluten free foods because once you add wheat flour too no longer can used to fry gluten free foods again. )

Equipment
Deep Fat Fryer
Tongs or Birds Nest
Drying Rack
Paper towels
Cookie Sheet

The night before cut up your chicken in 8 pieces and season with salt pepper and garlic powder than place in a zip lock back covered in buttermilk let marinade over night.

In a large bowl place both flours plus 11 secret spices and whisk together.

Take your chicken out of the bag and dip flour mixture then beaten eggs lastly coating with bread crumbs.

 Place in fryer with the temperature of 320 to 350 degrees for about 15 to 20 minutes.

Next place on cookie sheet on a rack that has paper towels below and place in oven to keep warm while cooking the rest of the chicken. I normally have my oven temperature at 250 degrees or so.

Serve with your Beet Greens, Beets, Potato Salad and this fabulous fried chicken. Enjoy and have a great and happy summer.

Sheila Fretz

#GlutenFree Pizza Chicken served with a Fresh Green Salad

Pizza Chicken served with a Fresh Green Salad

It’s not pizza it just tastes like one. I make this for my daughter with chicken tenders because you slip vegetables into the center and she never knows it .I like to serve 2 pieces to adults because they are small pieces of meat. I accompany it with a fresh Green Salad and Yummy Cheesy gluten free sourdough bread. It just warms my stomach with love.


Serves 2 adults 1 child double or triple if you like

Pizza Chicken Ingredients:

5 chicken tenders beaten in two pieces of plastic wrap
5 teaspoons of sun-dried tomato bruschetta (I buy this at Trader Joe's)
5 Mozzarella balls marinated in Basil Olive Oil and sun-dried tomatoes cut in half
1 egg
1 cup glutino bread crumbs or potato chips ground up.
1/3 cup fresh Parsley Chopped
Cooking spray

Equipment:
1 Lined Baking sheet with foil or silpat

10 tooth picks

First beat Chicken tenders and set aside. Next in a separate bowl place gluten free bread crumbs in one bowl and mix together .

Take a piece of chicken and place 1 teaspoon of bruschetta in center and 1 mozzarella ball cut in half and place in center.

Roll up the tender and place tooth pick in center form a cross with other tooth pick to keep bruschetta and cheese inside chicken tender.

In another bowl put egg and whisk together for dipping chicken in. Next place chicken tender roll in beaten egg then in gluten free bread crumbs parsley mixture.

Cook on lined baking sheet and spray with cooking spray .



Bake For 30 minutes until golden brown




Bon Appetite,
 
Sheila Fretz

Home Made Chicken Tenders

So it's that time of year when there are only so many hours in the day, plus many events and parties to attend! So I always want to make sure that I have a go to meal for my family  or even an appetizers for people coming over. When I don’t have a lot of time to cook; this is one of my favorites, Chicken Tenders French Fries for a dinner or if  I'm making on game day I serve with a couple kind of gluten free mustard's and gluten free BBQ sauce. Such a fun and kid friendly meal for either game day or family night.



Home Made Chicken Tender Ingredients:
2 eggs
1 cup gluten free flour
1 cup Potato Chips ground up in coffee grinder
Cooking spray I like Crisco brand
8 Chicken tenders.


Take Chicken Tenders and rinse and pat dry.

Next Beat 2 eggs

Dredge in egg,

Dredge in gluten free flour,

Dredge in egg ,

Dredge in potato chips.

Spray both sides with cooking spray  then brown in frying pan until golden. Then bake on a lined cookie sheet  oven at 400 degrees for 20-25 minutes depending on size

Serve as a dinner or appetizer with gluten free honey mustard or gluten free BBQ Sauce.

Enjoy and Bon Appetite!!



Sheila Fretz

#GlutenFree Chicken on a bed of Sauerkraut for #SundaySupper Inspired by Paula Deen

I love Paula Deen and I also love that every once in a while we hear from her at #Sunday Supper. So when I heard we needed a recipe that inspired us from our favorite Television Chef I immediately thought about her recipe for Pork in a Pot with Sauerkraut  Then I thought I must make it in Chicken because one I'm not a fan of pork and two I never have a lot of time in my day to cook dinner? I don’t !!! So with my busy schedule of working, raising a family and writing. I fall back on my crock pot as soon as Autumn roles around. Here is a recipe you can make either on your way to work, on low for 8 hours, or if you can stop by home at lunch cook at the high setting for 4 hours. You decide!!!

Chicken on a bed of Sauerkraut Ingredient's:

1  16-Ounce Jar Aunt Nellie's Red Cabbage
4 Chicken breast
Salt and Pepper to taste
3 tablespoons Olive oil
1 Cup dried apricots
2 Granny Smith apples
Slice 1 yellow onion
2 teaspoons of dill weed

Take a Jar of Red Cabbage Sauerkraut and place in bottom of crock Pot.

Next season with Salt and pepper
Brown chicken breast in olive oil

After browned place on top of Cabbage

Sprinkle Apricots on top of Chicken

Next peel and slice Apples and sprinkle on top.

Now place onion on top

Then season with Dill weed and put in crock pot on low for 8 hours or on high for 4 hours you decide.

I serve on a bed of mashed potatoes. You could also serve with rice you decide.

Who’s your favorite Celebrity Chef?  Can you pick just one?  What’s your favorite Celebrity Chef recipe?  We want to know!  Join #SundaySupper this week at 7pm Eastern Time on Twitter and tell us all about your favorite Celebrity Chef inspired recipe!

FAVORITE CELEBRITY CHEF SUNDAY SUPPER RECIPES

Starters or Snacks :

• Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef
• Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
• Erin from Dinners, Dishes and Desserts - Rachael Ray’s Cinnamon Popcorn
• Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup
• Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh
• Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish:

• Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples
• Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
• Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken
• Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots
• Susan at The Girl in the Little Red Kitchen - Ina Garten’s Baked Shrimp Scampi
• Katy over at Happy Baking Days - Mary Berry’s Treacle Tart
• Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s
• Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken
• Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini
• Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos
• Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf
• Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
• Becca from It’s Yummilicious - Ina Garten’s Grown Up Mac & Cheese
• Alice at  Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
• Jen over at  Juanita’s Cocina - The Neely’s White Turkey Chili
• Brianne from Cupcakes & Kale Chips - Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
• Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English
• Wendy from The Weekend Gourmet - Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
• Bobbi over at Bobbi’s Kozy Kitchen - Cheesy Poblano Chicken
• Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese
• Chris from Sustainable Dad - Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette
• Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
• Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
• Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
• Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s Pickled Pork

Amazing Sides:

• Elizabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice
• Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme
• Sandi over at Midlife Road Trip -  Gabriele Corcos’s Gnocchi di Patate
• Shelby at  Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten
• Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto

Sweet Endings:

• Kim over at Cravings of a Lunatic - Chocolate Cream Puffs with Hazelnut Filling
• Renee over at Magnolia Days – Brownie Tart
• Connie at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
• Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart
• Pam from The Meltaways – Savannah Sheet Cake
• Amber at Mama’s Blissful Bites - Huggy Buggy Bread Pudding
• Jaime over at Mom’s Test Kitchen - Southern Tea Cakes
• Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You
• Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares
• Melanie at From Fast Food to Fresh Food – Sand TartsWine Pairings: 
• Martin at ENOFYLZ Wine Blog 

Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat . All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

Enjoy and Bon Appetit


Sheila-

#GlutenFree Penne hot salad with basil, asparagus, cherry tomatoes fresh mozzarella and chicken with a mustard vineagarete for #SundaySupper

So I love a great Salad that you can either serve hot or cold and after I received a case of  tomatoes;  I knew exactly what I would make for #SundaySupper.  A salad that reminded me of Summer in a bowl but with a twist of Italy.

Ingredients for Penne hot salad with basil, asparagus, cherry tomatoes fresh mozzarella and chicken with a mustard vinaigrette:

1 Bag of cooked Penne Gluten free of course I used Trader Joe's Brown Rice Penne
1 cup of sliced  in half cherry tomatoes
2 cups slightly cooked asparagus
1/2 cup basil sliced and or chopped
2 cups of fresh Mozzarella cubed
2 cups chicken from either left overs or a rotisarie chicken



Summer in a Bowl Dressing:
3 Tablespoon Brown Gulden's Mustard
1/4 cup Aged Balsamic Vinegar
2 Large cloves of garlic grated on planer to make paste
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon sugar
½ cup of Extra Virgin Olive Oil

Cook Pasta according to directions I like to boil 7 minutes string constantly then let sit for 3 on murky water then rinse in hot water.

Cut asparagus and put in pan cover with water until it boils than immediately pour cold water over so it stops cooking. I like to put mine in a colander then run under water until cold to the touch.

In a measuring cup mix first 6 ingredients together than whisk in olive oil so it emulsifies

Slice tomatoes, mozzarella, basil  and chicken and place in bowl

Next add cooled a asparagus

then pasta and toss with mustard vinaigrette.

Let vinaigrette sit  and soak up pasta for about 5 to 10 minutes then serve.


Also don't forget tonight is Sunday and what does that mean it's time to gather around the #Sunday Supper table.

So I turned to the #SundaySupper team and asked them what their favorite items to bring to a Labor Day Cookout.  As usual, they did not disappoint.  I am telling you, if you ever need inspiration or a new recipe, this is the group to come to.  They will blow you away with their recipes.

Join us this week around the family table for our #SundaySupper and we will share with you our favorite cookout recipes .  We hope to inspire you with these fabulous recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite cookout recipes during our #SundaySupper live chat at 7pm ET.

Labor Day Cookout Recipes:

Starters & Snacks

• Lobster Salad with Avocado, Corn and Tomatoes by The Girl in the Little Red Kitchen
• Grilled Vegetable Spread by Magnolia Days
• Toast Topper #8: Tomato Confit for #SundaySupper by Yummy Smells
• Honey BBQ Wings and Cool Ranch by Big Bears Wife
• Finger Lickin’ Chicken Drumettes by Noshing with the Nolands 

Main Dishes

• Baked Shrimp and Pasta Caprese by Mama’s Blissful Bites
• Korean chili by Crispy Bits & Burnt Ends
• Newfangled Cowtown White Chicken Chili by Shockingly Delicious
• Strawberry BBQ Pulled Pork Sandwiches by The Weekend Gourmet
• Spicy Seoulful Pulled Pork Sandwiches by Kimchi Mom
• Smoked Pork Butt (A How-To) from Juanita’s Cocina
• Soy Glazed Chicken Thighs by The Messy Baker Blog
• Stuffed Green Chili con Queso Cheeseburger Sliders by Damn Delicious
• Adana kebab by Small Wallet, Big Appetite
• Portabello Paninis by The Hand That Rocks the Ladle
• Bloody Mary Skirt Steak by From Fast Food to Fresh Food
• Tuna and Roasted Pepper Packets by Cindy’s Recipes & Writings
• Mint Marinated Beef Kabobs with Garlic Sauce by Sustainable Dad
• Creamy Latin Style Pasta by Bobbi’s Kozy Kitchen
• Spicy Portuguese Style Sliders by Daily Dish Recipes
• Aromatic Glazed Salmon by Happy Baking Days
• Pork sliders by Basic ‘N Delicious
• Foil Packet Chicken by In the Kitchen with Audrey

Salads & Sides

• Mom’s Savory Pork’n'Beans by Webicurean
• Ranch Potato Salad by My Catholic Kitchen
• Gluten Free Penne hot salad with basil, asparagus, cherry tomatoes fresh mozzarella and chicken with a mustard vineagarete for #SundaySupper by Cooking Underwriter
• Southern Surprise Potato Salad by Granny’s Down Home Southern Cooking
• #SundaySupper Marinated Ginger Chicken & Spinach Salad by Kwistin’s Favorites
• Roasted Potato & Corn Salad w/ Bacon by GirliChef
• Vegan Caprese Salad by Galactosemia in PDX
• Picnic Friendly Grilled Vegetable Salad by Mama Mommy Mom
• Smokin Hot Caribbean Spiced Corn-On-The-Cob by Sue’s Nutrition Buzz
• Potato salad with Stilton and bacon by Tora’s Real Food
• Tomato Feta Orzo Salad by Family Foodie 

Drinks

• Frozen Sangria by Supper For a Steal
• Persian mint & cucumber cooler (sekanjabeen) by Family Spice

Desserts

• lightened lemon pound cake by The Meltaways
• Root Beer Float Cupcakes by Chocolate Moosey
• Strawberry Cream Squares by Dinners, Dishes and Desserts
• Fresh Mango Pie by La Cocina De Leslie
• Brown Butter M&M Cookies by That Skinny Chick Can Bake
• Gluten Free Lemon Blondies by No One Likes Crumbley Cookies
• Blueberry Lemon Cream Cheese Coffee Cake by Baker Street
• Strawberry Pie + White Sangria by Vintage Kitchen Notes
• Grilled Banana Splits by Diabetic Foodie
• Easy Desserts: Frozen Chocolate Bananas by Home Cooking Memories 
• Ice Cream Sandwich Cake by Comfy Cuisine
• Blueberry Lemon Whoopie Pies for a Holiday Cookout #SundaySupper by In the Kitchen with KP

Wine Pairings

• Labor Day Cookout Food And Wine Pairings byENOFYLZ

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!

In  addition to we still have our giveaway going on with Meyer's Smoke House so come check it out and enter...

Enjoy and have a Happy and Safe Labor Day