Bearitto's Taco Carne Asada

This was the easiest way to make them. Use your crock pot and prep the rest up ahead of time. When you get home from a great day at the beach. Roll them up in a  Teff wrap. YOU WONT BE SORRY.

Ingredients:

• 3 full chicken legs (thy's and leg) washed and pat dry
• 1 package of Bearittos' Taco Mix
• 1 red/1yellow each, bell pepper chopped (put in zip lock)
• some left over rice or make some (put in zip lock)
• grated cheese of choice (zip lock) or cheese alternative
• fresh diced tomatoes (put in zip lock)
• sour cream of choice (I use Toffutti)  
• 1 sliced avocado

Directions:

1. Wash and dry the chicken.
2.  Place each piece in the crock pot rubbed generously with Bearittos Taco Mix.
3.  Make sure each one is completely covered with mix. Put the lid on and turn it on low and walk away.
4.  Go to the beach, shop, or carry on like a fool. Doesn't matter. At the end of the day you have delicious chicken asada.
5.  Now that your ready to eat, lay out your Teff wrap, put a spoonful of sour cream over the wrap, place the hot chicken just center left a tad, for easier wrapping. 
6. Add cheese, then rice, top with bell peppers, and tomatoes then slices of avocado. 
7. Last chance to add more sour cream if you like. Add any hot sauce if you think you need more.
8. Tuck in the sides and roll up the Teff wrap. Enjoy with a side of black beans and or salad.

This is so easy having all the fresh ingredients already prepped and ready to go. These are also delicious cold too as Deb and Mike from http://gfree.tv/ will tell you. (see what other things they have to say) They make a good sized roll.

Source: Olinda Paul

How to BBQ Chicken

Are you ready for grilling? Make your sauces ahead of time so that they will be ready for the grill. A real time saver down the road.
This site will tell you how. http://www.uga.edu/nchfp/how/can_home.html

 Go to this site at All Recipes and take a look at just how easy it is to BBQ chicken. http://allrecipes.tv/videos/how-to-grill-chicken.aspx

How to cut a whole chicken:
http://www.metacafe.com/watch/1419355/how_to_make_classic_bbq_chicken/

Chicken thy's with BBQ sauce under the skin. http://www.youtube.com/watch?v=e8wKvRC_UYQ

Use a couple cans of gluten free beer for this one!
 http://www.youtube.com/watch?v=xS6R2IzDI10&feature=relmfu

The fun begins, how do you BBQ your chicken? What do you use? Check out my Bourbon and Brown Sugar BBQ Sauce, or try some rubs. Carol Fenster has some great BBQ sauces in her 1,000 Recipe book..Take a look. Yum!

Sunday Chicken

I love Sunday's for family dinners, when the whole family gets together and sit around the table swapping stories of the week. This is a roasted chicken (which gives the cook time to gab) that practically cooks itself and tastes very fancy. I love one pot meals too. Save room for cake! This is a great alternative for Easter.


Ingredients:

• 2        Large Yukon Gold potatoes-cleaned and cubed
• 1        Big red-skinned sweet potato-cleaned, peeled and cubed
• 2        Large carrots, peeled, and halved lengthwise and crosscut,
           or cut at an angle
• 3        Medium parsnips, peeled and cut into 1 1/2 inch pieces
• 6-8     Large mushrooms of choice kept whole or cut in half
• 1 1/2  Tablespoons extra-virgin olive oil
• 3        Tablespoons unsalted butter or butter of choice
• 2        Tablespoon finely chopped fresh sage
• 1        Large garlic clove, pressed or chopped fine
• 1        4 Pound chicken
• 1        Teaspoon coarse kosher salt or coarse sea salt
• 8        Cups of torn red or green mustard greens
• 1        Shallot, minced
• 1/2     Cup dry white wine
• 1/4     Cup water

Directions:

1. Spray the bottom and sides of roaster with olive oil, or oil of choice. Put in the first six ingredients in the pan.
   
2. Mix butter, sage, and garlic in small bow. Separate the chicken skin using fingertips. Spread one tablespoon of sage butter under the  (breast) skin on both sides.
   
3.  Place in roaster and rub one tablespoon of sage mixture all over bird. Put the rest of the mix over the veggies. Lightly sprinkle everything with salt.  [This can be done up to 4 hrs. ahead]. Cover and chill.
   
4. Preheat oven to 400. Roast chicken and veggies 15 minutes.
   
5. Reduce oven temperature to 375 and continue roasting until vegetables are tender and chicken leg moves easily. (about 167 F with an instant read thermometer)
   
6.  Stir vegetables at least once during the hour and baste.
   
7. Place greens and shallots on large deep platter. Spoon 3 tablespoon of fat from juices in pan and drizzle over green and toss. Season with salt and pepper.
   
8. Transfer roasted vegetables to platter, placing on top of greens.
   
9. Tilt chicken so that the juices stay in the pan and transfer chicken to a work surface. Let rest 10 minutes.
   
10. You can serve this whole or cut it up in serving pieces.
    
11.  Add the wine and water to roasting pan. Bring to a boil over medium high heat. Stir to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Serve with either a gravy boat or something with a handle as it will be hot.

*Add extra garlic and salt to the cavity and slide in some mushrooms with a dab of butter.

Source: Unknown

Chicken Supper-In the pressure cooker

I tell you, I love my pressure cooker. It is a must have in your kitchen. What a time saver! I had chicken that wasn't all the way defrosted and I needed to make dinner quickly. I threw some rice on the stove and got my pressure cooker out, dropped in some oil, sauted the a quarter of an onion, 1 chopped leek, 1 clove of crushed garlic, and 1/4 of a green bell pepper. Sauted this to get the flavors melded together, took it out and put it in a bowl and set aside.

Put a couple of tablespoons of olive oil in the pot, popped in six pieces of chicken, salted it and browned both sides. Tossed  the mixture in the bowl into the pot, some chopped carrots, a little chopped parsley,1 piece of left over chopped boc choy cabbage and 3/4 cup of sherry. Locked the lid and screwed on the topper. Once it started rocking I timed it for 10 minutes. (remember it was a little frozen when I put it in) so I added 5 more minutes to the time. Normally you cool it quickly under the faucet but I let it cool down by itself.

The rice was done and I opened up the pan. I scooped out some rice for the plate and topped it with 2 pieces of chicken and the contents. What a wonderful supper so juicy and tender, the meat fell off the bone. My 15 year old came back for seconds. It was hearty and delicious.....and soooooo easy.

Oven Roasted Chicken

I love the smell of chicken baking in the oven. It fills my house with warmth and delicious feelings. I make this recipe all the time and I do a few change ups like adding veggies, rice stuffing, mushrooms etc. Hope this will become a favorite too.

Ingredients:

• 1 (2-31/2 lb.) whole roasting chicken
• Sea salt and pepper to taste
• GF onion powder
• GF garlic powder

Directions:

1. Turn on oven to 400 F. Wash and dry chicken thoroughly. Pat dry inside and out.
   
2. Sprinkle the inside  and outside of chicken with salt and pepper, onion powder and a little garlic powder. Enough so you can "see" it on the chicken.
   
3. Place in a small roasting pan or baking dish sprayed with oil of choice. Pop into the oven for 45 minutes to an hour.
   
4.  Check at 45 minutes to check to see if it is done, and if it is golden brown. If the leg moves easily at the joint, it is ready.
   
5. The skin should be crisp. If in doubt use a meat thermometer.
    
6. Take out of the oven and let it rest for 10 minutes or so, so that the juices can stop moving. Juices should run clear. 

I also like to throw a sprig of rosemary in the cavity, onion, garlic, rice, and sometimes dry white wine. Just have fun and play with it. You will find the amount of spices vary from person to person. Do what works for you. I like simplicity.

Source: My mother, and practice over the years.

Pheasant with Mushrooms

I love Pheasant when done right. It is a bit expensive but if you want to change up the typical chicken dinner for something a little more special try this recipe. * If you can't use Brandy use something you know is safe for you. Corn is the main ingredient in making hard liquors so pick something like a very heavy wine as an alternative. Scared to ruin a pheasant? Try it out first on a chicken....I did!

Ingredients:

• 1oz. dried wild Italian mushrooms or 1/4 lb. fresh mushrooms, thinly sliced
• 1 cup warm water, if using dried mushrooms
• 2 tablespoons olive oil, if using fresh mushrooms
• 1 (2-1/2 to 3-lb.) domestic pheasant
• 3 tablespoons butter
• 2 tablespoons olive oil
• Sea salt and freshly ground pepper to taste
• 1/3 cup brandy
• 1 carrot, finely chopped
• 1 medium onion, finely chopped
• 1 celery stalk, finely chopped
• 3 fresh sage leaves or 1/2 teaspoon rubbed sage
• 2 tablespoons chopped parsley
• 1/3 cup dry Marsala wine or port
• 2 cups canned crushed Italian-style or whole tomatoes

Don't let this seemingly long list get to you. It is worth the wait. Make sure everything is prepped and measured out ready to go.

Directions:

1. If using dried mushrooms, soak in warm water 20 minutes. Drain mushrooms, reserving liquid.
   
2. Strain mushroom liquid. Rinse mushrooms under cold running water. Squeeze to remove as much moisture as possible.
   
3.  If using fresh mushrooms, saute in 2 tablespoons oil or until golden; set aside.
   
4. Divide pheasant into 4 pieces. Wash and dry pheasant pieces throughly.
   
5.  Melt butter with 2 tablespoons oil in a large heavy casserole. When butter foams, add pheasant. Brown on all sides over medium heat. Season with salt and pepper.
   
6.  Add brandy. When brandy is reduced by half, add carrot, onion, celery, sage and parsley. Saute until lightly browned.
   
7. Add Marsala or port and cook 1 to 2 minutes longer.
   
8.  Press tomatoes through a food mill or sieve, to remove seeds. Stir tomato pulp into casserole.
   
9. Cover casserole and reduce heat. If using dried mushrooms, add to casserole with reserved liquid.
   
10.  Simmer 50 to 60 minutes or until pheasant is tender. Turn meat occasionally during cooking.
    
11.  Cook uncovered 10 to 15 minutes longer.
    
12. If using sauteed fresh mushrooms, add the sauce during last 5 minutes of cooking.
    
13. Place pheasant on a warm platter. Taste and adjust sauce for seasoning, then spoon over pheasant. Serve immediately. Makes 4 servings.

Source: Biba Caggiano-Northern Italian Cooking page 87