Related posts:

1. Gluten Free Italian Chicken Breast with Weight Watcher’s Points
2. The World’s Best Gluten Free Zucchini Cake Ever!
3. Macaroni Ham Casserole

Related posts:

1. Gluten Free Zucchini Beef Parmigiana with Weight Watcher’s Points Plus
2. Quick n Easy Gluten Free Chicken Alfredo
3. Macaroni Ham Casserole

Just so you are aware this recipe will take a week, but it is well worth the wait. I have brined as many as 5 roasts at one time. All I did was multiply the recipe according to how many you are making.

Ingredients:

• 2 cups water
• 6 tablespoons sugar-based curing mixture (make sure it is GF)
• 1 cup kosher salt (I have made it without the salt and results were still great)
• 1/2 cup brown sugar
• 4 1/2 teaspoons pickling spice
• 1 tablespoon minced garlic (more if you like garlic like I do)
• 12 bay leaves, crushed
• 1 tablespoon red pepper flakes
• 1 tablespoon dried thyme
• 1 tablespoon cracked black pepper
• 6 cups cold water
• 3-5 pound venison roast

Directions

1. Bring 2 cups of water to a boil in a saucepan over high heat. Stir in all of the spices but exclude the meat; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. Place the boneless venison into the brine, weigh down the roast with a plate, cover and refrigerate.
2. Leave the venison in the refrigerator to brine for 7 days, turning the meat over every day.
3. To cook, rinse the meat, place into a large pot, and cover ½ way with water (or chicken broth), and 4 slices of bacon(helps retain the moisture) covering the top. I add peeled potatoes, carrots and onions around the roast. Cover and set the crockpot to high for 4 hours and then to low for another 3 hours. Remove roast and slice(it will fall apart). Drain any liquid into a pot on the stove and make some gravy for the potatoes if needed.

photo credit: _K_E_E_G_A_N_

No related posts.

This dish is very versatile! It can be made with ham, chicken, turkey or even ground beef. I have made all of these combos and they all taste GREAT! You can also switch up which cheese you use depending on your taste. For example, I use colby-jack for this casserole when I make it with ground beef/venison but I love grated parmesan when I make it with chicken or turkey. Give it a try and don’t be afraid to use up those leftovers.

• 3 cups  cooked GF noodles (I prefer Tinkyada)
• 2 cups cooked ham, cubed
• 1 can Progresso Creamy Mushroom Soup or another GF cream soup of choice
• 1 cup water
• 2 tbl minced onion
• 1 cup grated cheddar cheese

Combine cooked noodles with the ham, soup, 1/2 of the cheese, water and onion. Arrange in a greased 9×13 pan and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes. Uncover for the last 10 minutes. Simple as that!

Related posts:

1. Gluten Free Italian Chicken Breast with Weight Watcher’s Points

I usually brine my turkey but I decided to go a different route this time. I love the results of a brined turkey but I am trying to cut back on salt and the whole brine process is time consuming. I hope you enjoy this recipe as much as my family did. The leftovers were amazing and I was able to make 4 quarts of broth from the carcass. I did not have fresh celery therefore I used my old standby of celery salt. If you have celery on hand just substitute 1/2 cup diced. I prefer the celery salt in this case because it is a rub. Give it a try and adjust as needed.

• 1- fresh 15lb turkey
• 1 leek sliced
• 1 granny smith apple
• 3 bay leaves
• 2 tsp celery salt
• 2 tsp white pepper
• 1 tbl minced garlic
• 1/2 cup shredded carrots
• 1 tsp basil, oregano, black pepper and sea salt
• 2 tbl olive oil

Mix all of the ingredients in a bowl and toss until coated. Loosen the skin of the turkey by placing your hand just under the skin and separating it from the meat. Stuff 1/3 of the mix underneath the skin on the breast and legs. Rub 1/3 of the mix on top of the bird and all around on the skin. The rest of the mix should be placed inside the cavity. Then drizzle a little olive oil on top of the bird.

Bird can be cooked in a roaster or in the oven @ 350 degrees. I prefer the roaster as it keeps my oven open for other fixings plus it always seems to cook faster this way. My turkey took under 3 hours but make sure you follow the specifications that came with your bird or follow the guidelines on your roaster. Below are some guidelines:

Unstuffed- This would be our recipe
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours

Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

photo credit: bucklava

No related posts.

Okay so I made this recipe and as soon as we started eating my daughter told me I had to write the recipe down. She said it was the best scalloped potatoes I have ever made. So here is the recipe:

• 1/2 cup GF flour
• 1/4 cup olive oil
• 1 onion chopped
• 3 cups GF chicken broth
• 8 potatoes sliced
• 1 cup ham diced
• salt and pepper to taste

Saute onion in olive oil. Once it softens add the flour and stir briskly. Stir until the flour develops a slightly brown color. This is the roux that will thicken our sauce while the potatoes bake. Spray a 9×13 pan with nonstick spray and layers the potatoes and ham. Pour chicken broth on top of the layers. Pour the roux on top of the potatoes and season with salt and pepper to taste. Cook for 30 minutes @ 350. Turn the temperature up to 400 and continue to cook another 15 minutes or until the top layer looks brown.  Let sit 5 minutes and serve hot!

photo credit: Elizabeth/Table4Five

Related posts:

1. Gluten Free Creamy Potato Soup
2. Macaroni Ham Casserole
3. Homemade Gluten Free Sausage Gravy

I love Thai and Chinese food but I will only order steamed chicken and vegetables when I eat at our local restaurants. I did have one restaurant prepare an order of Drunken Noodles and I fell in love with the flavor. Unfortunately, that restaurant is two hours away from where I live and I don’t get a chance to go there that often. I developed this recipe that is very close. My daughters actually request this. They love the spice!

Drunken Noodles

• 1/2- 16 oz box of Notta Pasta Wide Rice Noodles
• 1 lb of either venison, beef, buffalo, chicken or pork
• 1/8 cup Garlic Chili Pepper Sauce
• 1/3 cup GF soy sauce or Tamari
• 4 tbl minced garlic
• 1 large onion, diced
• 1 can diced tomatoes with chilies
• 2 cups sliced mushrooms
• 1 cup chopped carrots
• 2 cups frozen green beans, thawed
• 2 tbl lemon juice
• 1/2 cup brown sugar

1. Marinate meat in garlic pepper sauce and soy sauce for at least 2 hours.
2. Saute meat with the marinate. Cook for 5-6 minutes or until slightly brown. Add garlic, onions, tomatoes, mushrooms, and carrots. Cook for 2 minutes on medium high heat.
3. Add drained noodles, beans and brown sugar. Cook until noodles are tender. Do not over cook. Serve immediately.
4. If noodles don’t have enough spice feel free to add more garlic chili pepper sauce. Just be careful because a little goes a long way.

Cook’s note: Noodles are great reheated the next day if you have any left.

photo credit: love?janine

Related posts:

1. The Gluten Free Spices

I had a whole container of black eyed peas sitting in my pantry. They have been screaming at me for years and I have never used them. I try to use beans when I cook to get extra fiber. Well, I finally gave in and came up with a recipe to use them in, that I hoped my family would gobble up.  I loved how it turned out and even the left overs tasted good.

Hoppin’ John

• 2 cups dried black-eyed peas
• 1/2 lb of thick cut bacon or ham, diced
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 carrot chopped finely
• 8 oz sliced mushrooms
• 8 cups of chicken broth
• 1 tsp salt
• 8 twists on a pepper grinder
• 1 1/2 cups basmati rice

1. Soak peas while you are chopping the vegetables.
2. Cook the bacon in a large soup pot. When crispy add your vegetables and saute until they are tender.
3. Add soaked peas (without the water), and broth. Being to a boil.
4. Cover and reduce heat. Simmer for 30 minutes and season with salt and pepper.
5. Stir in rice. Cook for 20 minutes or until the beans and rice are cooked through. Add more broth if the liquid is absorbed.

My daughters said next time they want me to use ham because the bacon does not stay crisp. The flavor was good but don’t be afraid to add more spices. When I served it we all sprinkled a little more salt and pepper (we usually don’t). I would even recommend adding a small amount of red pepper flakes to kick it up a notch!

photo credit: citymama

Related posts:

1. Gluten Free Creamy Wild Rice Soup