Apple Cider Turley

Makes 8-10 servings

Ingredients:
-3-4 pounds boneless turkey breast
-Salt and pepper
-1/2 cup apple cider or juice

Directions:
-Place the turkey inside a greased 3 1/2 to 5 quart slow cooker. Season with salt and pepper. Pour the juice over top. Cover and cook on low heat for 8-10 hhours, internal temperature will be 190 degrees when done.

Notes:
-A turkey breast with bone can be used by increasing the cook time to 10-12 hours on low heat. Check the internal temperature for doneness.

Chicken for Everything!

Makes 6-8 servings

Ingredients:
-6-8 boneless, skinless chicken breasts
-2 teaspoons garlic powder
-4 cups water
-1/2 teaspoon crushed dried bay leaf
-1 tablespoon dried minced onion

Directions:
-Place all of the ingredients in a lightly greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Remove chicken from slow cooker and shred or chop to use in casseroles, soups, or other dishes. Chicken can be frozen in individual freezer bags for easy use later.

Chicken Fajitas

Makes 8-10 servings

Ingredients:
-4-6 frozen boneless, skinless chicken breasts
-2 1/2 cups chunky salsa
-1 green bell pepper, thinly sliced
-1 red bell pepper, thinly sliced
-1/2 cup chopped onion
-1 large onion, thinly sliced
-Soft flour tortillas (gluten free)

Directions:
-Place all ingredients except tortillas in a greased to 4 to 6 quart slow cooker. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours. Just before serving, remove fajita mixture with a spoon and shred chicken using two forks. Scoop chicken mixture into tortillas and serve.

Lemonade Chicken

Makes 4 servings

Ingredients:
-4 boneless, skinless chicken breasts
-1 (6 ounce) can frozen lemonade, thawed
-3 tablespoons brown sugar
-1 tablespoon vinegar
-1/4 cup ketchup
-1 (14 ounce) can chicken broth

Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Combine the remaining ingredients and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.

Hawaiian BBQ Chicken

Makes 4-6 servings

Ingredients:
-4-6 boneless, skinless chicken breasts
-1 (8 ounce) can crushed pineapple
-1 (16 ounce) bottle barbecue sauce
-Hot cooked rice

Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Combine the pineapple and barbecue sauce and then pour over the chicken. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve over the hot cooked rice.

Chicken Cacciatore

Makes 4 servings

Ingredients:
-2-4 frozen boneless, skinless chicken breasts
-1 (26 ounce) jar chunky vegetable spaghetti sauce
-1/2 teaspoon minced garlic

Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour spaghetti sauce over top. Sprinkle with the garlic. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours.

Citrus-Glazed Chicken

Makes 4 servings

Ingredients:
-4 boneless, skinless chicken breasts
-1/3 cup orange juice
-1 (14 ounce) can chicken broth
-3 tablespoons brown sugar
-1/8 teaspoon salt
-1 tablespoon cornstarch

Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour the orange juice and chicken brother over the chicken. Sprinkle brown sugar and salt over top. Cover and cook on low heat for 6-9 hours. Remove chicken with a slotted spoon or spatula; set aside.

-Pour liquid from the slow cooker into a small saucepan. Stir in the cornstarch with a whisk. Bring to a boil over medium heat, stirring until sauce thickes. Pour glaze over chicken.

Cajun Chicken Pasta

Makes 6-8 servings

Ingredients:
-1 pound boneless, skinless chicken tenders
-1 (15 ounce) can crushed tomatoes
-1 (6 ounce) can tomato paste
-1/2 cup chopped red bell pepper
-1/2 cup chopped onion or 1/4 cup dried minced onion
-1 tablespoon minced garlic
-1 1/2 teaspoons Cajun seasoning
-1/4 teaspoon crushed bay leaves
-Cooked penne pasta, or other favorite pasta (if gluten free)

Directions:
-Combine all ingredients except pasta in a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours. Serve over hot cooked pasta.

Corn on the Cob

Makes 6-8 servings

Ingredients:
-6-8 ears of corn, in husks
-3 1/4 cups water

Directions:
-Remove silk from corn but leave husks on. (If husks fall off, tie back on with kitchen twine.) Lay corn on its side in a 4 1/2 to 6 quart slow cooker. Add water. Cover and cook on high heat for 2-3 hours.

Chicken Tortilla Soup

Makes 8-10 servings

Ingredients:
-1 pound boneless, skinless chicken, cooked and shredded
-1 (15 ounce) can crushed tomatoes
-1 (10 ounce) can enchilada sauce
-1 medium onion, chopped, or 1/2 cup dried minced onion
-1 (4 ounce) can chopped green chiles
-2 cloves garlic, minced
-2 cups water
-1 (14.5 ounce) can chicken broth
-1 (15 ounce) can whole kernel corn
-1 teaspoon cumin
-1 teaspoon chili powder
-1/4 teaspoon crushed bay leaves
-1 tablespoon dried chopped cilantro
-1 bag tortilla chips

Directions:
-Combine all ingredients except chips in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve with crushed tortilla strips sprinkled over top.

Note:
-Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time for extra veggies.

Chili Con Pollo

Makes 8-10 servings

Ingredients:
-3 large boneless, skinless chicken breasts
-1 (16 ounce) jar chunky salsa
-1 (15.8 ounce) can great Northern beans, with liquid
-1 (15 ounce) can black beans, with liquid
-1 (14.5 ounce) can diced tomatoes, with liquid
-2 teaspoons cumin

Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Pour salsa, beans, tomatoes, and cumin over top. Cover and cook on low heat for 6-9 hours. Break chicken into bite-size pieces with two forks before serving.

Note:
-Use hot salsa and diced tomatoes with green chiles for a spicier version.

Three- Bean Chowder

Makes 8-10 servings

Ingredients:
-1 (16 ounce) can kidney beans, with liquid
-1 (16 ounce) can fat-free refried beans
-1 (15 ounce) can black beans, with liquid
-1 (14 ounce) can vegetable broth
-1 (14.5 ounce can diced stewed tomatoes, with liquid
-1 medium onion, chopped, or 1/2 cup dried minced onion
-3/4 cup chunky salsa
-1 teaspoon minced garlic
-2 teaspoons chili powder
-1/4 teaspoon cumin

Directions:
-Combine all ingredients in a greased 4 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours.

Easy Bean Soup

Makes 6-8 servings

Ingredients:
-1 (15.5 ounce) can cannellini beans, drained
-1 (16 ounce) can pinto or red deans, drained
-1 (15 ounce) can black beans, drained
-2 (10 ounce) cans diced tomatoes with green chiles, with liquid
-1/2 onion, chopped, or 1/4 cup dried minced onions
-1 (14 ounce) can chicken broth

Directions:
-Combine all ingredients in a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.

Note: Use diced Italian tomatoes in place of diced tomatoes with green chilles for a milder soup.

Fruity Holiday Wassail

Makes 12-15 servings

Ingredients:
-3 (3-inch) sticks cinnamon
-2 teaspoons ground cloves
-8 cups water
-3/4 cup frozen cranberry juice cocktail concentrate
-3/4 cup frozen raspberry juice concentrate
-3/4 cup frozen apple juice concentrate
-1/2 cup sugar
-1/3 cup lemon juice
-1 orange, sliced (optional)

Directions:
-In a 3 1/2 to 5 quart slow cooker, combine all ingredients except the orange slices. Cover and cook on high heat for 2-3 hours or on low heat for 5-6 hours. Float orange slices in slow cooker during the last hour or cooking.

Autumn Brew

Makes 16 servings

Ingredients:
-1 gallon apple juice
-1 cup orange juice
-2 cinnamon sticks
-5 whole cloves
-4-5 orange slices, without seeds

Directions:
-Pour juices into a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks, cloves, and orange slices. Cover and cook on high heat for 3-4 hours. Turn to low heat to keep warm and remove cinnamon sticks, cloves, and orange slices before serving.

Sweet Cherry Cider

Makes 10-15 servings

Ingredients:
-3 1/2 quarts apple cider
-2 cinnamon sticks
-1 small box cherry gelatin

Directions:
-Pour cider in a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks. Cover and cook on high heat for 3 hours. Stir in the gelatin. Cover and leave on high heat for 1 hour more, until gelatin dissolves, stirring once or twice. Turn to low heat to keep warm and remove cinnamon sticks before serving.

Notes:
-For a more intense cherry flavor, add a second box of gelatin.

Hot Cranberry Punch

Makes 8-10 servings

Ingredients:
-4 cups unsweetened pineapple juice
-4 cups cranberry juice cocktail
-1/2 cup firmly packed brown sugar
-1/2 teaspoon ground cloves
-1 cinnamon stick
-1 cup water

Directions:
-Combine all ingredients in a 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for at least 4 hours, stirring occasionally. When ready to serve, remove cinnamon stick.

Spicy Peach Punch

Makes 9 servings

Ingredients:
-1 (46 ounce) bottle peach nectar
-2 1/2 cups orange juice
-1 cinnamon stick
-5 whole cloves
-2/3 cup light brown sugar
-1 tablespoon lime juice

Directions:
-Combine peach nectar and orange juice in a 2 1/2 to 4 quart slow cooker. Tie cinnamon stick and cloves in a cheesecloth and add to the juices. Cover and cook on low heat for 4 hours or high heat for 2 hours. Stir in brown sugar and lime juice until sugar dissolves. Turn to low heat to keep warm and remove cheesecloth before serving.

Tropical Delight

Makes 9 servings

Ingredients:
-1 (64 ounce) bottle Hawaiian Punch
-1 (8 ounce) can pineapple slices (juice reserved)
-1 whole nutmeg
-2 cinnamon sticks

Directions:
-Pour punch into a 3 1/2 to 5 quart slow cooker. Add pineapple juice from can; set pineapple slices aside. Add the nutmeg and cinnamon sticks to juice. Cover and cook on low heat for 3-4 hours. Before serving, float pineapple slices on top of punch.

Strawberry- Banana Apple Cider

Makes 16 servings

Ingredients:
-1 gallon apple cider or apple juice
-2 cinnamon sticks
-1 small box strawberry-banana gelatin

Directions:
-Pour apple cider into a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks. Cover and cook on high heat for 3 hours. Stir in the gelatin until dissolved. Cover and cook on high heat for 1 hour more. Turn to low heat to keep warm and remove cinnamon sticks before serving.

Note:
-Try strawberry, raspberry, or peach gelatin in place of the strawberry-banana for more great tastes.

Gluten Free Pizza Crust

Gluten Free Pizza Crust

(Yield: Enough pizza for two adults, if your goal is to be very full. This may be enough for three or four if you’re serving salad as well)

1 Tbsp. yeast
1 1/3 c. milk (soy, cow, or rice)
1 tsp. sugar

1 1/3 c. brown rice flour (I use Bob’s Red Mill)
1 c. corn starch
2 tsp. xanthum gum
1 tsp salt
1/2 tsp. flax seed
1 1/2 tsp. pizza seasoning or (1/2 tsp. rosemary (dried), 1/2 tsp. garlic powder, 1/2 tsp. oregano)

1. Start by putting all of the ingredients for the pizza sauce, except for the basil, into a saucepan and heat over medium low. The sauce should simmer while you make the crust and prepare the toppings. We’ll come back to it when later after the spices have had time to get happy.

2. Preheat the oven to 400 degrees.

3. Heat the milk in the microwave so that it is warm (not so hot that it would burn your finger, just warm). Combine the milk with the sugar and yeast in a small mixing bowl. If you stir the mixture while you slowly pour the milk, then it should all dissolve very nicely. Let this sit while you proceed to the next step – it needs to have time to get bubbly.

4. Combine the brown rice flour, corn starch, xanthum gum and spices in a larger mixing bowl. If the rosemary is not crushed, then I usually chop it up a bit with a knife before I put it in the bowl.

5. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then pour all of that into the flour mixture and stir well. Once you’ve done this, the dough will be somewhat sticky, and now is a good time to sprinkle some extra rice flour on it. Now that the rice flour is cutting down on the stickiness, form the dough into a ball and let it sit while you get your pans ready.

6. If you’re using pans or a cookie sheet to cook the crusts, you will need to grease them, so that the pizza crust does not stick. Spread butter, olive oil, shortening, or cooking spray on the pan and then sprinkle a bit of rice flour on top of that. ( I use one round and one square cake pan for the pizzas. To me, it’s easier than rolling it out so that I can use my pizza stone. But if you have a pizza stone, feel free to use that, or a cookie sheet.)

7. Split the ball of dough into two pieces – one for each pan. Starting from the middle of the dough, use your fingers to press down on the dough and spread it out towards the edges of the pan. I usually work my way from the center to the edges in a circular pattern. When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust. Here are some pictures of me making the crust last weekend.

8. Pop the crusts into the hot oven for 8 minutes. While they are cooking, add the basil to the sauce and prep your pizza toppings. Tonight we used diced onion, diced bell pepper, mushrooms, and black olives.

9. Take the crusts out of the oven. While they cool for a second, use your stick blender to puree the pizza sauce if you do not want it to be chunky.

10. Drizzle some olive oil onto your crusts and spread it over them evenly. (This will keep the pizza sauce from making your crust soggy.). Now add the toppings starting with the pizza sauce and ending with the cheese.

11. Pop the pizza back into the oven for 10 – 15 minutes. The time is not specific, you just want the pizzas to stay in the oven until the cheese starts to brown a bit. Pull the pizzas out, cut, and serve.

P.S. After I put the crusts into the oven tonight, I realized that I had left out the oil and the vinegar!!! Everything turned out fine though, so if you want to reduce the fat in this recipe, feel free to leave out the oil.

http://www.glutenfreecookingschool.com/archives/gluten-free-pizza/

Pizza Dough

Ingredients

* 3 cups all-purpose flour
* 1 (.25 ounce) package active dry yeast
* 2 tablespoons vegetable oil
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 cup warm water (110 degrees F/45 degrees C)

Directions

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Chicken Alfredo Pizza

Ingredients

* SAUCE
* 4 tablespoons butter
* 1/4 teaspoon salt
* 1 dash ground black pepper
* 4 tablespoons all-purpose flour
* 1 cup milk
* 3/4 cup grated Romano cheese
* GARLIC BUTTER
* 2 tablespoons butter
* 1 clove garlic, minced
* 1 pinch dried rosemary
* 1 pinch salt
* DOUGH
* 1 cup warm water
* 1 (.25 ounce) package instant yeast
* 2 tablespoons vegetable oil
* 1 tablespoon white sugar
* 1/2 teaspoon salt
* 1/4 teaspoon dried rosemary
* 1/4 teaspoon garlic powder
* 3 cups all-purpose flour
*
* 2 boneless chicken breast halves, roasted
* 1/4 teaspoon dried rosemary
* 1/4 teaspoon dried thyme
* 1/4 teaspoon poultry seasoning
* 1/4 teaspoon garlic powder
* 1/4 teaspoon salt

Directions

1. To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
2. To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
3. To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
4. Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
5. To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
6. Bake in preheated oven for 20 minutes (maybe little longer), or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

Classic Baked Chicken

Ingredients

* 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
* Olive oil
* Salt and freshly ground pepper
* 1/2 cup of chicken stock* or white wine for the gravy (optional)

Method

baked-chicken-1.jpg baked-chicken-2.jpg

1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.

2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170°F and the thighs 185°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.

3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

baked-chicken-3.jpg baked-chicken-4.jpg

4 To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a quarter cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan.

baked-chicken-5.jpg
Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.

*While the chicken pieces are baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy.

Serves 4. Serve with steamed rice, mashed potatoes, or Spanish rice.

Eggnog

Ingredients:

* 2 eggs, beaten well
* 3 tbs sugar
* 1 tsp vanilla
* 1/8 tsp nutmeg, ground
* 2 1/3 cups milk
* 1 tbsp sugar
* 2 dashes cinnamon
* dash GROUND cloves
* 1/4 cup half and half or heavy cream

Preparation:
Blend all the ingredients together and serve chilled.

Black Bean Salsa

1 can black bean (do not drain)
1 can shoepeg white corn (do not drain) *(aka baby corn)
4 green onions, chopped
2T cilantro (leaves only), chopped
2-3 firm tomatoes, chopped
1T red wine vinegar
1t sugar
1t cumin
1/8 t pepper

Can add:
Avacado, cut
Sliced olives

Directions:
Mix all ingredients and chill