Using 2 dishes, place some dry baking mix in one, season with garlic salt. In second dish, mix all the ingredients except chicken. Add water until a medium consistency, dip the chicken in the liquid mixture and then dip the chicken again into dried flour that has been seasoned with garlic salt. Deep fry.

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1/4 cup water
1/4 cup red wine vinegar
2 teaspoons lemon juice
1/2 teaspoon sugar
1 teaspoon coarse Salt & Black Pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry Coleman's mustard
1/2 to 1 clove garlic, minced
2 tablespoons extra-virgin olive oil

For the salad:

1 (4-ounce) head butter lettuce
1 bunch arugula
2 heads romaine hearts
1 (10-ounce) bag shredded carrots
4 strips bacon, diced, cooked until crisp and drained
1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded
2 medium tomatoes, diced
1 avocado, halved, peeled, and thinly sliced
2 tablespoons chopped chives
2 hard boiled eggs cut in quarters

For the dressing: Whisk together all ingredients in a non-reactive bowl. Toss all of the salad ingredients in a large bowl. Slowly add dressing and continue to toss until lightly coated. I use whatever kind of lettuce I have on hand.


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3 heads (6 cups) romaine lettuce
3 cups mixed field greens (such as arugula, radicchio, curly endive, etc.)
1-1/2 cup cooked, shredded rotisserie chicken breast
1/4 cup chopped pecans, toasted
Red onion, sliced very thin
Tomatoes
2 oz. dried apple chips

Apple White Balsamic Vinaigrette
2 Tbsp. apple juice concentrate
1 Tbsp apple cider vinegar
1 Tbsp. white balsamic vinegar
1 tsp. Dijon mustard
1/4 tsp. garlic powder
1/3 cup olive oil

Toss mixed greens, rotisserie chicken, onion, walnuts and apple chips together in a large salad bowl. Whisk together remaining ingredients and pour over salad. Serve immediately.

This is an elegant way to make a whole lot of chicken that tastes really, really good. It's kind of sweet and sour - sweet from the apricot preserves and the plums and sour from the bit of vinegar that I add. But what makes this dish are the sage leaves.

2 roasting chickens, cut into pieces
1 (12-ounce) jar apricot preserves
15 medium dried plums, pitted
1/3 cup olive oil
1 tablespoon white vinegar
3 pinches salt
20 grinds black pepper
10 cloves garlic, peeled
20 to 30 sage leaves

Preheat oven to 400 degrees F. Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans. Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.

If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.

Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.

Active time: 30 min Start to finish: 9 1/2 hr (includes marinating). Makes 8 servings

1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped peeled ginger
2 tablespoons oil
1/2 cup red-wine vinegar
2/3 cup "soy" sauce
1 cup apricot preserves (12 ounces)
16 chicken drumsticks (4 1/2 pounds)

Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add "soy" sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature. Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.

Preheat oven to 425°F with rack in middle. Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

Notes: Chicken can be marinated up to 24 hours. Cooked chicken can be kept warm, loosely covered with foil, in a 250°F oven.

To top

1/4 cup olive oil
4 chicken breast halves, with bone
1 large onion, chopped
3 large garlic cloves, minced
1 green bell pepper, chopped
1 cup tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 teaspoon paprika
1/4 teaspoon turmeric, ground
1 1/2 cups water
2 cups white wine
2 cups long-grain white rice
10 ounces frozen peas

Brown chicken in oil on all sides. Remove chicken and drain off all but 1 tablespoon oil. Add onion, garlic and pepper. Cook until soft, 3-5 minutes. Add tomatoes, salt, pepper, cayenne, bay leaf, turmeric, paprika and water. Stir and return chicken to pot. Cover and cook for 30 minutes. Add wine, peas and rice. Cover and cook 20 minutes or until rice is done.

Arrowhead Mills All-Purpose GFCF Baking Mix
Salt and pepper to taste
Onion powder
Garlic powder
Cumin
Oregano
Water
3 chicken breasts, skinned and chopped into nugget sized pieces
Safflower or sunflower oil (or other high-heat oil) for frying

Mix flour and spices together with enough water to thickness desired. Let set for 5 minutes (you will see it rise a bit). Coat chicken in mixture, drop in oil and fry. Drain on paper towels. If you undercook these a little, you can freeze them for later use. Reheat in oven at 350 for 20 minutes if frozen.

Dijon-Rosemary Steak:
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup "soy" sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and defined

Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper

If using bamboo skewers, soak them in water for 1 hour to retard charring.

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.


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Brining is an excellent way to cook pasture raised and organic turkeys that are not pumped full of the artificial additives that keep conventional turkeys moist.

In a large stockpot, combine salt, sugar, lemons, and black peppercorns. Add 2 cups water and bring to a boil. Drop heat and simmer for 15 minutes, stirring to dissolve salt and sugar. Remove from heat and cool completely. Add turkey to the brine, and add enough water to just cover. Let sit for 6-8 hours in the refrigerator.

Preheat oven to 500 degrees. Remove the turkey from the brine. Rinse under cold water and pat dry with paper towels inside and out. Place the onions and carrots in a roasting pan. Season the turkey generously inside and out with salt and pepper, and stuff with your favorite stuffing, if desired. Place the turkey on top of the vegetables. Roast on the bottom rack of oven for 30-45 minutes, or until the breast is well browned.

Remove the turkey and cover the breast and any other well-browned portion with double-thick aluminum foil. Reduce oven temperature to 400 degrees. Return the turkey to the oven and roast for another 1 - 1.5 hours, or until an instant-read thermometer registers 165 degrees when inserted to the thickest part of the thigh (not touching the bone.) Let the turkey rest, loosely covered with foil, for at least 15 minutes before serving.

Boil down chicken bones and strip the meat. skim off a little of the broth and add 3 strands saffron and let sit for 10 - set aside. To the pot add 2 cups organic chicken broth, pinch of cinnamon, 1 tsp. garlic, pinch of ginger, poultry seasoning, salt, pepper, oregano and red pepper flakes and whatever fresh veggies I have (onions, carrots, celery and shreds of broccoli). Cook till tender.

Mix up the dumplings
1 1/2 c. all purpose GF flour * (I use Bob's Red Mil)
2 tsps. aluminum-free baking powder
3/4 tsp. salt
3 tbsps shortening (I use grapeseed oil)
3/4 c. potato milk

Measure flour, baking powder and salt into bowl. Cut in shortening (or oil) thoroughly until mixture looks like meal. Stir in the milk.

Add the saffron to the pot. Drop in the dumplings -- cook 10-15 until done.