Beet Berry Relish with a Stuffed Roasted Chicken

My husband is not a fan of Cranberry Relish but he loves beets. So In order to get him to try cranberry relish again I created this fabulous recipe and now every time we make a turkey dinner he specifically asks for this recipe. This recipe is also good for the kids because they will never realize there are vegetables in their relish.

Beet Berry Relish

1 cup of Pomegranate Juice

1 Jar of sliced Ruby Red Beets Chopped

2 cup of Cranberries (1 Bag)

1 cup of Sugar

Drain Ruby Red Beets and Chop. Take all 4 Ingredients place in a sauce pan and bring to a boil, then reduce heat and boil for an additional 10 min.

Roasted Chicken

1 5-7 pound Chicken

1 teaspoon garlic powder

3 Tablespoons Salt for cleaning Cavity

1 teaspoon Salt and Pepper

1 Tablespoon Olive Oil

Stuffing

½  Bag of Glutino Gluten Free Seasoned Stuffing in a box

1 Granny Smith Apple about a cup

1 Onion chopped about 3/4 of a cup

1 ½ cups of celery chopped 3 stalks

1 ½ cups stock chicken or vegetable

Clean Chicken by removing neck and giblets and salt cavity and rinse well and set aside. I cook with the chicken for the gravy

Next Make Stuffing and Chop Apples, Celery and Onions and combined with Stuffing and Broth. Mix together until completely combined. Next Stuff The Bird then Season the Bird with Salt & Pepper and Garlic Powder then drizzle with olive oil.

Cover Bird with Foil and cook until stuffing registers 140 degrees on thermometer Remove foil leave Thermometer in Stuffing and put back in oven until Stuffing reaches 165 and juices run clear.

Serve with mashed potatoes.

Bon Appetite!

Enjoy!

Sheila Fretz

Buterflyied Bird (Cornish Game Hens)

Everyone loves a Cornish game hen. Most people stuff them with stuffing of rice and dried fruit or sometime a bread based stuffing. I too love Cornish Hens but sometimes you just don’t have enough time in the day to get that meal cooked and served. That’s when I butterfly my Cornish hen and bake it or barbecue it with just these simple spices.

Butterflied Birds

2 Cornish Hens

3 tablespoons Extra Virgin Olive Oil

2 teaspoons dried onions

2 teaspoons granulated garlic

2-3 teaspoons of parsley or cilantro

Salt to clean cavity

Equipment

Baking Sheet

Scissors

Baking Sheet

Aluminum Foil

Most Cornish hens now a days are sold frozen. So I defrost them in the refrigerator a day or two before I want to serve.

I love to stuff my bird with stuffing (tangerine Stuffing)

However,  that takes a lot more time  to cook so when in a hurry to eat I butterfly my bird.

You will need to salt and clean cavity still

Next pace cavity side down then sprinkle with Olive Oil

After completely Coated add dried onions, granulated garlic parsley or cilantro, I used cilantro this time because I wanted a more robust flavor.

Bake in oven for 35-40 minutes until temperature reaches 165 degrees according to the USDA You can also barbecue but every grill is different so I would use the food thermometer to determine doneness. 

 When in a hurry I always either make mashed potatoes or Rice

Enjoy and Bon Appetit

Mrs. Mix It

#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 Turkey/ Beef Meatloaf

When ever I have a bad day at work or have way to much on my mind and I need to get my aggression's out I always make Meatloaf. So, thank goodness for scheduled post because  last week was a real humdinger of a week for all of us. So I thought it would be a good time to reintroduce my Gluten Free Meatloaf

My husband Loves a good meatloaf. But he always says that if I only use Turkey it get to dry. So In order to make the hubby happy I mix Turkey and Ground Sirloin together. This way its not to dry and it has the flavor of Meatloaf just like he grew up with. We always serve this with The Mr. Mix It’s Famous Mashed potatoes.



Turkey/ Beef Meatloaf Ingredients1 pound ground Turkey
1 pound ground Beef
3 shredded carrots
1 Medium size onion chopped about a cup
3 Stalks of Celery Chopped
1 teaspoon Salt
1 teaspoon Pepper
2 cloves of garlic grated
½ teaspoon basil
½ cup Gluten free Bread Crumbs
½ cup Gluten free Almond Cheese crackers crushed
2 eggs

Shred Carrots, Chop Onions and Celery and set aside.

In a large bowl take both Meats, Carrots, Onions, Celery, Garlic, Basil Salt & Pepper, Basil,  gluten free Bread Crumbs, Crackers and mash together with hands.

Next add eggs, mash together with Hands.

Form a loaf and put in a Meatloaf pan, or loaf pan, garnish with Ketchup optional. The reason I use a meatloaf pan is this way the meats grease goes away from the meat instead if laying in it. This way I am being heart healthy. Cook in oven at 350 for about 1 hour and 20 minutes.


Thanks for stopping by and have a great week and if you are looking for something different to serve for the holidays click here.

Bon Appetite

Enjoy


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

#GlutenFree Italian Style Stir Fry + a #giveaway with @Circulon

As you know I am having a giveaway with @circulon for a 12" stir fry wok in honor of my websites 2nd anniversary. I asked for a comment on what you would make if you won this pan and the majority of you said that you would make a stir fry so because of this I am sharing my Italian style stir fry recipe with you.

Italian Stir Fry ingredients
3 Tablespoons olive oil
2 large Chicken breast or 6 Chicken tenders chopped up.
2 cloves of garlic
salt and pepper
2 cups raw Spinach
2 cups baby zucchini sliced in half and cut ends off.
2 cups Mushrooms Quartered and stemmed
2 Cups Marinated artichokes
Tamari sauce

My basic rice recipe
2 cups Rice
4cups water

Take rice and place in a pot cover with water bring to a boil then cover and place in low and slow for about 20 minutes.


Start Rice (recipe above)

Next prepare Chicken and all vegetables Clean Spinach, baby zucchini sliced in half and cut ends off and stem and quarter mushrooms plus drain artichokes.

Heat up oil in Wok.

Next cook Chicken and season with Salt and Pepper and Garlic

Add in Baby zucchini

then cover with a lid and steam for about 7 minutes.

Next add your mushrooms. and stir until golden about 3 to 5 minutes.

Then add Marinated Artichokes

Next add spinach and toss quickly.

Serve on a Bed of Rice with Tamari sauce (optional).

Don't forget to enter my giveaway with @Circulon

Enjoy,

Sheila Fretz