Balsamic Roast Chicken...

Hi all. I seem to be at a loss lately as to what to serve for dinner. I have just returned from visiting family in PA. and the cupboards are bare and in much need of replenishing. So once again I have been web searching for ideas and fell upon this tasty looking recipe from the Mayo Clinic. The ingredients are few, and the picture looks so delicious I will have to give it a try for dinner tonight.

You can visit the Mayo Clinic  website for extra recipes, and tips, about living gluten free. Just go to their home page and type in the words.. gluten free diet, then click the search button. There are several other recipes there that I plan to try as well.  Well I am off to shop with my list in tow....so...Have a Great wheat free Sunday!

Sharon

 

Ingredients

1 whole chicken, about 4 pounds
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 garlic clove
1 tablespoon olive oil
1/8 teaspoon freshly ground black pepper
8 sprigs fresh rosemary
1/4 cup balsamic vinegar
1/2 teaspoon brown sugar

Directions

Preheat the oven to 350 F.
Rinse the chicken inside and out with cold running water. Pat it dry with paper towels.
In a small bowl, mince together the rosemary and garlic. Loosen the chicken skin from the flesh, and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Truss the chicken.
Place the chicken into a roasting pan and roast for 20 to 25 minutes per pound, about 1 hour and 20 minutes. Whole chicken should cook to an internal temperature of 180 F. Baste frequently with pan juices. When browned and juices run clear, transfer the chicken to a serving platter.
In a small saucepan, combine the balsamic vinegar and brown sugar. Heat until warmed but don't boil.
Carve the chicken and remove the skin. Top the pieces with the vinegar mixture. Garnish with the remaining rosemary sprigs and serve immediately.

 

 

 

 

 

 

 

 

 

Basic Fluffy Pancakes...with Bisquick replacement...

Hi all. Today I found a flour mixture that is so close to GF Bisquick that I almost did a double take. I love Bisquick...always have. Their pancakes have always been a favorite in my house, but I have found that their GF mix is a little costly.

I came upon this flour mixture by accident in a magazine and decided to give it a try with a "Basic Fluffy Pancake" recipe my mom had given me several years ago. The pancakes turned out so good that I plan on mixing several batches of the flour to have on hand for future use. Then all I will have to do is add the wet ingredients when I want to made them again.

You could make buttermilk pancakes with this mix, or blueberry. I opted for chocolate chip pancakes, and as you can see by the picture I like to make smiley faces just for fun right before flipping...My grandsons love these!

I hope your family likes them as much as mine did. I especially liked the savings! I used Bob's Mills flours which were all less than $3.00 a bag and I have loads of extra flour left over to make many more batches of pancakes.

Enjoy, and have a great wheat free day!
Sharon

 (Gluten Free flour mixture)

1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch
* Use this flour mixture for the 1 cup needed in the recipe below

Basic Fluffy Pancakes Recipe:

1 cup of the above gluten free flour mixture
1/2 teaspoon xanthan gum
2 teaspoons baking powder
2 Tbsp. sugar
1/2 teaspoon salt
3/4 cup milk
2 Tbsp. vegetable oil, melted butter or margarine
2 large eggs

Mix the flours, baking powder, sugar, salt, and xanthan gum together in a mixing bowl and set aside.

Stir together the milk, oil, and eggs, whipping lightly.

Stir the milk mixture into the flour mixture slowly until no lumps are visible. Do not over beat.

Bake on a heated griddle or frying pan until bubbles form and the under surface is nicely browned.

Lift the pancake with a turner and brown other side.

Serve immediately with butter and warm syrup, honey, or your favorite topping.

*To make Buttermilk pancakes: Use buttermilk in place of milk and replace the baking powder with 1/2 teaspoon baking soda.

* For Blueberry pancakes: Add 1/2 cup fresh blueberries, or 1/2 cup drained canned blueberries to batter just before baking on griddle.

Serves 4