Tag: celiac

Grilled Mahi Mahi

Mahi Mahi is a delicious, mild tasting fish that pairs beautifully with citrus.  With firm flesh and a thick skin, it holds up well on the grill and can also be baked.  If possible, buy fresh caught (not frozen) and cook it the same day.  The meat should be pinkish with darker meat running through the middle.  The skin should be bright and shiny.  Use a grill pan for indoor cooking as I did here, or grill outdoors during the summer months.  The marinade helps develop the grill lines and ensures that the fish will be moist every time.  Try this recipe, you will not be disappointed!

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4 Servings

Ingredients:

  • 1 lb. Mahi Mahi cut into 4 pieces
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. orange juice
  • 1 tsp. maple garlic seasoning
  • salt and pepper
  • fresh orange slices
  • Italian parsley for garnish

Preparation:

Whisk together the olive oil, lemon juice, orange juice and seasoning in a small bowl.  Place the fish in a non-reactive baking dish and spoon on 2 tbsp. of the marinade.  Season with salt and pepper.

Cover and leave at room temperature for 1/2 hour, turning the fish after 15 minutes.

Heat the grill pan over medium and mist with cooking spray.  Add the fish skin side up, drizzle with 2 tbsp. more marinade.  Add orange slices to the pan.

Cook for 5 minutes over medium heat, then turn the fish and orange slices over and cook 5 more minutes.  Drizzle with remaining 2 tbsp. marinade.

Garnish with Italian parsley.

Arrange on a serving dish and top each piece with a slice of grilled orange.

Dinner is served, with a side of broccoli and garlic mashed potato.

Notes ♪♫ Fish can easily become dried out on the grill.  To avoid this be sure to marinate, keep heat on medium to medium low and don’t overcook!

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Cauliflower Cakes

Looking for a side dish that is suitable for both gluten free and low carb diets?  My Cauliflower Cakes are both gluten free and grain free!  So delicious and easy to prepare, with just a few ingredients.  Riced cauliflower is readily available in the produce and freezer section, making the prep quicker than ever.  Of course, you can make your own, using a coarse grater or food processor.  Leftovers keep well for about a week and can be reheated on a pizza stone.

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I am having so much fun with my new muffin top pan, it was just perfect for this recipe!  I love the non-stick finish for easy cleanup.

Ingredients:

  • 2 cups grated cauliflower
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1/2 tsp. gluten free Italian seasoning or pizza seasoning
  • 1 egg
  • 1 cup grated Gruyere cheese

Preparation:

Heat a large nonstick skillet with a little olive oil on medium low.  Add the grated cauliflower and season with salt and pepper.  Stir and toss for 5 minutes then set aside to cool.

In a separate bowl, whisk the egg, cheese and Italian seasoning.

Stir in the cooled cauliflower and combine well.

Divide the mixture evenly into 6 wells and smooth with a spatula.

Bake at 400º for 35 minutes or until nicely browned.

Mmmm, don’t they look good?  The cakes are delicious as is and would also make a great base for mini pizzas.

You can serve them with marinara or BBQ sauce for dipping.

I have made the recipe several times now and it is going to be a regular at our table.

Notes ♪♫ I always buy block cheese and grate it myself to avoid additives in shredded cheese.  Always check seasoning labels for hidden gluten.  I love Rockin’ Rubs Tuscan Temptation seasoning in this recipe!

Were you eyeing that muffin top pan? It was the perfect choice for this recipe, and you can also use it to make my Gluten Free Sandwich Thins.

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Asian Chicken and Cabbage

With St. Paddy’s Day right around the corner you probably have cabbage in the fridge for your Corned Beef Dinner.  If so, be sure and save a chunk for this Asian inspired stir fry!  Fiber rich cabbage and whole grain brown rice make this a very healthy and diet friendly dish, and most of the ingredients are naturally gluten free (see notes).  Prepping veggies and rice the night before saves time and you will have a delicious meal on the table in minutes.

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Serves 4

The Lazy Gastronome

Ingredients:

 Rice:

 Stir Fry

  • 16 oz. boneless chicken breast, cut into 1″ cubes
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • salt and red pepper flakes
  • 1/2 sweet onion, diced
  • 3 celery stalks, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 3 garlic cloves, minced
  • 4-5 cups shredded green cabbage
  • 2 tbsp. olive oil
  • 1 tsp. toasted sesame oil

Whisk together

Whisk together

 Garnish

 Preparation:

Brown rice is the perfect accompaniment to this stir fry.  I prefer brown rice for its flavor, texture and nutrition.  It does take longer to cook, (about 45 minutes) but it’s worth it.  Give the rice a 10 minute head start so it will be ready as you finish the dish.  Cook 1 cup brown rice in 1 cup water and 1 cup chicken stock.  Season to taste with salt and red pepper flakes.  (Note: If using a rice cooker, follow the given instructions for ratio of rice to liquid.)

Toast the sesame seeds, watching carefully that they don’t burn.

Next, heat a large nonstick skillet over medium and coat with 1 tbsp. butter and 1 tbsp. olive oil.  Brown the diced chicken on all sides, about 5 minutes.  It doesn’t need to be cooked through at this step, just get some color on the outside.  Season with salt and red pepper flakes.

Remove the cooked chicken from the skillet, set aside and keep warm.  Wipe the skillet clean.  Add 2 tbsp. olive oil and 1 tsp. sesame oil to the skillet.  Add the onions, celery, bell pepper and garlic, stir fry 5 minutes.  Return the chicken to the skillet.

Add all of the cabbage.  It looks like a lot but it will cook down.  Toss well.

Drizzle in the soy sauce mixture and toss well to combine.  Cover and cook 5 minutes more.

The cabbage should be wilted but still retain a little crunch.  Whisk the corn starch and chicken stock and add to the skillet.  Stir and toss until the liquid thickens.

Transfer to a serving platter and garnish with the toasted sesame seeds.  Serve with brown rice.

I actually like this dish more than the corned beef dinner.  My family gave it a big thumbs up and yours will too.  Please comment, like and share!

Notes: ♪♫ Most of the ingredients in this recipe are naturally gluten free.  Always check labels carefully and be sure that you are purchasing gluten free soy sauce and chicken broth.

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Crock-Pot Corned Beef and Cabbage

Today we are making a traditional Crock-Pot Corned Beef and Cabbage dinner for St. Paddy’s!  Go about your day while your crock-pot does all the heavy lifting, and enjoy this dish when you get home from work.  Look for brisket that is labeled gluten free, if it’s not check with the meat department or consult the manufacturer’s website to be safe!

The secret to perfectly cooked Corned Beef and Cabbage is in the layering- veggies on the bottom, then the meat, and finally the cabbage wedges resting on top.  Resist adding more water than specified in the recipe, as the meat and veggies will create a sufficient amount of liquid as they cook down.

Corned beef is often sold with a spice packet, but if yours doesn’t have one or you suspect it may contain gluten, just toss it and make your own!

Ingredients:

  • 2-4 lbs. corned beef brisket
  • 1 head of cabbage
  • 2 medium potatoes
  • 4 large carrots
  • 1 large sweet onion
  • 2 cloves garlic
  • 3 cups water
  • 5 tsp. cider vinegar
  • 5 tbsp. sugar

 For the spices:

  • 1 tbsp. mustard seed
  • 1 tbsp. coriander seed
  • 1 tbsp. peppercorns
  • 2 tsp. fennel seeds
  • 2 bay leaves
  • 1/2 tsp. red pepper flakes
  • 3 whole clove
  • 4 allspice berries

Preparation:

Place all of the spices except the bay leaves in a tea ball, or tie them up in cheesecloth.

Peel and chop the potatoes, carrots and onion into large chunks.  Mince the garlic.  Arrange the veggies in an even layer on the bottom of the crock-pot and add the bay leaves.

Rinse off the brisket and place it on top of the vegetables.  If your brisket weighs more than 2 lbs. you may want to cut it in half.  This one is a point cut, just under 4 lbs. and I did end up cutting it in two pieces.

Snuggle the tea ball or cheesecloth bundle about halfway down so that it will be submerged in liquid.

Cut the cabbage into wedges and arrange them on top of the meat.  Whisk together the water, sugar and cider vinegar, and pour the liquid over everything.  Again, it may not look like enough, but more liquid will be created as the meat and cabbage cook down.  Cover and cook on low setting for 8-9 hours, depending on the size of your brisket.  The internal temperature of the corned beef should be 160º or higher.

It’s that easy friends.  Remove the spice bundle and transfer the corned beef to a cutting board.  Slice the meat against the grain.

Arrange on a serving platter with the vegetables and dinner is ready.  Let the festivities begin!

Notes ♪♫ Brisket – flat cut or point cut?  Choose a flat cut for leaner meat and even thickness (a good option if you are limiting fat or your crock-pot is small).  Point cut is a fattier piece of meat that is so flavorful and juicy, it is my personal favorite!  Whichever you choose, buy more than you think you will need as the meat shrinks considerably during cooking.  Both cuts are suitable for this slow-cooked preparation.

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Polenta

If you are gluten free like me, you might be looking for a change of pace from the usual potato and rice sides.  Enter Polenta!  Today I’ll teach you how to prepare this humble porridge and offer a few ideas on how to serve it.  The cooking method is very much like making risotto, and can take a full 40 minutes for regular, coarse ground corn meal.  For busy nights you can also find quick cooking polenta that takes much less time.  Whichever you choose, be sure the polenta is labeled gluten free.  Here’s how to make it…

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Ingredients:

  • 5 cups water, divided
  • 1.5 tsp. salt
  • 1 bay leaf
  • 1 cup gluten free polenta
  • 1 tbsp. butter
  • grated Parmesan cheese, to taste

Preparation:

Heat 5 cups of water in a saucepan.  In a second saucepan, combine 3 cups of the heated water, salt and bay leaf.  Gradually stream in the Polenta, whisking with each addition.  Bring to a simmer and cook over low heat, stirring frequently.

As the liquid becomes absorbed, add the remaining water 1 ladle at a time.  Continue to stir frequently until it reaches the desired thickness, about 40 minutes for regular and 5 minutes for quick cooking polenta.  At the end of the cook time, remove the bay leaf and stir in butter and Parmesan.

Yes, it’s that easy.  So now that you have made a batch of Polenta, how will you serve it?  You could simply enjoy it with extra Parmesan as a side dish.

Or top it with Crock-Pot braised beef for a hearty Italian dinner.

Another option, Beef Short Ribs with Polenta is a beautiful fall dish!

And finally, my personal favorite, the leftovers!  Once cooked, Polenta will begin to firm up almost immediately.  Before that happens, pour it into a baking dish lined with parchment paper.  Cool to room temperature, cover and refrigerate.  Later you can slice it into wedges and grill for about 8 minutes per side.

I hope I’ve given you a few new ideas for your gluten free dinner rotation.  Try a new dish and keep your menu interesting!

Notes: ♪♫ Polenta is made from coarse corn meal.  While corn itself is gluten free, cross-contact with other grains that contain gluten may occur during processing.  Be sure to check ingredient labels and if polenta is not labeled gluten free don’t hesitate to contact the manufacturer.

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Potato Chips

Crispy potato chips, hot out of the oven!  Better and tastier than store bought, with no preservatives and you control the salt content.  Only 3 ingredients – potatoes, seasoned salt and cooking spray.  Kid friendly, and even picky eaters will love them!

Potatoes are a mainstay of the gluten free diet, especially when dining out.  For me, homemade potato chips are a welcome break from the usual baked or mashed that I get at a restaurant.  I sliced the potatoes paper thin on a mandoline, but you can also do this with a good kitchen knife.  Potatoes can be peeled or not, I like mine with the skins on for extra texture.

2 – 3 servings

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Ingredients:

  • 1 large russet potato
  • cooking spray
  • salt or seasoned salt (I like Lawry’s)

Preparation:

Line a baking sheet with parchment paper and mist with cooking spray.   Slice the potato paper thin using a knife or mandoline.  Watch your fingers!

Spread the slices in a single layer on the baking sheet.  If you are doubling the recipe, do not crowd the pan.  Use 2 baking sheets.

Mist the tops with cooking spray and sprinkle lightly with seasoned salt.

Bake for 20 minutes at 425º, rotating the pan halfway through.  Check them after 15 minutes.

You can make them as soft or as crunchy as you like, just keep an eye that they don’t burn.  I think this batch is perfect, the chips are just starting to blister, and the edges are starting to curl.

Notes ♪♫ I prefer to bake potato chips on parchment paper.  Be aware that the chips baked on foil will brown much faster than with parchment, so check frequently that they don’t burn!

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Gluten Free Italian Bread

Homemade, hot out of the oven Italian bread.  Dipped in olive oil, or slathered with garlic butter and toasted.  Cutting off “the heel” to make a meatball sandwich!  Mastering gluten free bread has been an ongoing challenge for me, so when I manage to create an amazing loaf I want to tell everyone!  I’ve been playing with the grain blend and adjusting the amount of water in the recipe, and this was my best attempt yet!

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Ingredients:

…………………………………………………………………….

  • 1 egg
  • 3 tbsp. olive oil

…………………………………………………………………….

…………………………………………………………………….

Preparation:

Microwave 1-1/2 cups water for 30 seconds.  Pour 1/3 cup of the water into the bowl of a stand mixer with the yeast and sugar.  Proof for 10 minutes.

Line a half sheet pan (18 x 13″) with parchment paper and sprinkle cornmeal down the middle.  Whisk together the dry ingredients.

When the yeast has bloomed, add the egg and olive oil and whisk well.

Gradually stream in the flour mixture and remaining water with the paddle attachment on low.  Increase the speed and beat until the dough is very smooth, 2-3 minutes.  It will have a wet, sticky consistency like mashed potatoes.

Set up a bowl of warm water.  Dip a spoon and your fingers in water, and drop the dough by spoonful over the cornmeal in a loaf shape.  Keep wetting your spoon and fingers to help handle the sticky dough.

Now dip a spatula in the water, and use it to smooth out the surface of the dough.

Mist a sheet of plastic wrap with cooking spray and cover the dough.  Let it rise for 30 minutes.  While the dough proofs, preheat the oven to 400º.  Place a pizza stone on the middle rack of the oven, and a second rimmed sheet pan on the lower rack.

Now for the reality of gluten free dough, it doesn’t hold its shape.  You can see how mine has spread out considerably.  Maybe not an issue if you want ciabatta bread, but I was going for more of a traditional Italian loaf.  So I lifted it up, parchment and all onto a curved loaf pan.  The sloped sides will provide support for the bread as it bakes.

The loaf pan goes back onto the sheet pan.  Yes, I used a lot of pans!  Check out the photo below to see how I arranged everything in the oven.  The risen loaf is resting on a layer of parchment, in a curved loaf pan, on a baking sheet.  It all goes on top of a pre-heated pizza stone, with another sheet pan below where I added a cup of water for steam.

Each layer serves a purpose, shaping and insulating the finicky gluten free dough as it bakes.  Without that protection, you might have a loaf that is singed on the bottom but not cooked through in the center, a common problem with gluten free bread.

As soon as you place the loaf in the oven, pour 1 cup of hot water into the bottom sheet pan to create steam,  then quickly close the oven door.

Bake for 15 minutes, then reduce the oven temperature to 375º.  Tent the loaf with foil and continue baking for an additional 18 minutes.  The internal temperature should be 190º, do check it with a thermometer!

Take the loaf out of the oven and slide it onto a rack to cool.  Gluten free bread needs several hours to set properly, so resist cutting into it while it’s still hot.  It smells so good, you will have a hard time waiting!

This bread was amazing!  Even my gluten eating family said it was great, look at that crumb!

Like all gluten free bread, this one is best the day it is baked.  Leftovers (if you have any!) are great toasted.  Wrap the bread tightly in plastic wrap and refrigerate to be used in the next day or two.  You can also freeze it.

Notes ♪♫  Gluten free dough cannot be baked directly on a perforated loaf pan, it would seep through the holes.  A sheet of parchment will keep everything in place until the loaf has partially baked, and if you like you can slide it off for the last 10 minutes of baking for a crisper crust.

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Gluten Free BBQ Chicken Potato Skin Appetizers

This is a great appetizer to make for game day or a casual get together.  The recipe is somewhat labor intensive, but if you plan ahead like I did you can cut the prep time.

I used small round baby potatoes (also called new potatoes) that are perfect for bite sized finger food.  They are uniform in size, important when you want everything to finish cooking at the same time.  They come in red and yellow which makes a nice presentation.

Servings: 20

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Ingredients:

  • 10 small round potatoes about 2″ diameter
  • 1/2 sweet onion, cut into small dice
  • 1 garlic clove, minced
  • 1/2 tsp. gluten free BBQ seasoning
  • 2 cups shredded chicken (I used 2 leg quarters)
  • gluten free BBQ sauce
  • 1/2 cup shredded Gruyere cheese
  • 4 slices of gluten free bacon, cut into 1/2″ pieces
  • 1 bunch of scallions, sliced

Preparation:

The day before I made Crock-Pot Rotisserie Chicken, so we had chicken for dinner that night and reserved the rest for the appetizer.

I shredded and refrigerated the meat from 2 leg quarters.  If you already have chicken leftovers this is a great way to use them up!

Brush the potatoes with olive oil and roast them at 400º for about 1 hour or until they are easily pierced with a fork.

While the potatoes are in the oven, cook the bacon until crisp and drain on paper towels.

Cook the onions and garlic in the bacon fat, stirring frequently until the onions are soft and lightly browned.

Remove the potatoes from the oven and when they are cool enough to handle, cut them in half and scoop out the centers with a spoon.  Brush with olive oil and sprinkle with BBQ seasoning, then return to the oven and bake for 10 more minutes.

Mix the reserved chicken, onions, garlic and 6 tbsp. BBQ sauce together in a bowl.

Spoon some of the chicken mixture into each potato skin, top each with another tbsp. of BBQ sauce, then sprinkle with Gruyere cheese, bacon and scallions.

You can prepare ahead up to this point, just cover and refrigerate.  Before serving, bake uncovered at 350º for 15-20 minutes, or until the potatoes are heated through and the cheese has melted.  Drizzle with more BBQ sauce and serve hot.

Serve with more BBQ sauce for dipping.

Big on flavor, this appetizer will appeal to everyone, not just those who are gluten free.  Make a double batch, everyone will want a taste or two!

Notes: ♪♫   Wondering if your BBQ Sauce is gluten free?  I love Stubbs BBQ Sauce because not only is it gluten free but also it contains no high fructose corn syrup.  Their Smokey Mesquite is my favorite flavor.  Want to learn how to make a simple, homemade Gluten Free BBQ Sauce?  Check out my recipe here.

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Shepherd’s Pie with Rutabaga

Rutabaga is a gluten free and nutritious root vegetable that can be substituted for potato in many recipes.  For my Shepherd’s Pie, I use mashed rutabaga as a topping instead of the traditional mashed potato.  This meal has been a family favorite for years and it was easy to modify the recipe to a gluten free version.  If you are gluten free, you probably eat a lot of potatoes, so this is a nice change from the usual.  Give it a try, delicious, gluten free Shepherd’s Pie with Rutabaga.

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4 Servings 

 

FOR THE FILLINg:

  • 8 oz. lean ground beef
  • 4 oz. gluten free Italian sausage 
  • olive oil 
  • 3 cloves minced garlic 
  • 1/2 medium sweet onion, diced 
  • 2 cups gluten free frozen mixed vegetables (peas, carrots and corn) 
  • 1/2 tsp. thyme 
  • Salt and pepper to taste 
  • 3 tbsp. tomato paste 
  • 1 tbsp. gluten free Worcestershire sauce 
  • 1 cup gluten free broth (beef, chicken or vegetable) 
  • rice flour, for dusting

For the Topping: 

  • 1/2 large rutabaga or yellow turnip 
  • Salt, to taste 
  • 1 cup grated cheese (I used gruyere) 
  • 1/4 cup grated parmesan cheese 
  • 3 tbsp. butter 
  • 1% milk (or use half and half) 
  • paprika 
  • Italian parsley for garnish 

Preparation: 

Peeling the rutabaga is the hardest part of the recipe, so we begin by giving those arm muscles a workout!  Use a good sturdy knife and cut ¼” off the bottom, so you have a flat stable surface.  Then set it on a cutting board and run your knife down the sides to peel.

 

Cut the rutabaga in half, and slice one half into large cubes.  Reserve the other half for another meal (it makes great oven fries).   

Heat water in a saucepan with a steamer basket.  Steam the rutabaga cubes until soft and easily pierced with a fork.  Add salt to taste, remove from heat and set aside.  This step usually takes 30-45 minutes, so I will often steam the rutabaga a day ahead and reheat it in the microwave when I’m ready to finish the dish. 

 

I’m preparing this dish in a cast iron Braising pan.  I’ll cook and serve dinner all in the same dish for easy cleanup!  You can also use an oven safe skillet, a Dutch oven, or if you don’t have an oven safe option simply transfer everything to a baking dish or pie dish to finish in the oven.  To get started on the filling, heat a little olive oil in the pan over medium low and add the ground beef and sausage, breaking the meat up with a spatula to brown.  Add the onion and garlic.

You can throw the frozen vegetables right into the pan, they will defrost quickly.  Cook 4 minutes.  Clear a spot in the center of the pan and add the tomato paste.  Let it cook for a minute before stirring into the meat and veggies.  Season with salt and pepper.

Next add the thyme and Worcestershire sauce, then add the broth and reduce heat to low.   Simmer uncovered until most of the liquid has evaporated, about 30 minutes.  You can dust a little rice flour over the mixture to help things along.   

To make the topping I used a stand mixer with the paddle attachment.  You can also use a food processor or potato masher.  Combine the cooked rutabaga (reheat it if you made it the day before) with 1 cup grated Gruyere cheese, 3 tbsp. butter and a big pinch of salt.

The recipe is very forgiving so substitute any cheese that you prefer, even cream cheese will work.

Mix on low speed as you drizzle in a little 1% milk (or use half and half for a richer taste), until the mixture resembles mashed potatoes.

Preheat the oven to 400°.  Spoon the rutabaga mash evenly over the top, using a spatula or the back of a spoon to smooth it out.  If you are transferring to a baking dish, be sure to coat it with cooking spray.

Sprinkle with Parmesan cheese and paprika and bake for 25 minutes, then finish under the broiler for 4 minutes more to brown the top.  Keep an eye on it, after all that work you don’t want it to burn! 

When you remove it from the oven the sides will be bubbling, so let it rest for a few minutes before serving.  I like to garnish it with Italian parsley before bringing it to the table.  Mmmm, it is so delicious, and you will be surprised at how filling it is!  I hope you will try the recipe, it’s an interesting twist on this traditional comfort food dish. 

 

Notes ♪♫ As always, check ingredient labels and make sure all prepared foods such as the broth do not contain hidden gluten.  I used Lea and Perrin’s Worcestershire sauce in this recipe but watch labeling as it is gluten free in the US but may not be in Canada.  Goya frozen mixed veggies are labeled gluten free.  For the cheese, I always buy a block and grate my own.  If you use shredded cheese, be sure to check the ingredients, some additives may contain gluten. 

 

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Crock-Pot Rotisserie Chicken

Deliciously seasoned, falling off the bone tender chicken, just like the Rotisserie Chicken you buy at the market made right in your own kitchen!  This unbelievably simple recipe will give you the same moist flavorful chicken that everyone loves.  I used a 6-quart Crock-Pot to make this meal.  I had a family pack of 8 chicken leg quarters and not only was it very economical, but I also ended up with 2 cups of chicken stock that I have frozen for making soup next month.  There are only 4 basic steps to the recipe.  Make the rub, prep the vegetables, cook in the crock-pot for 8 hours, then finish in the oven.  It doesn’t get any easier than this and you can plan it around your workday.  Wouldn’t you like to come home to this?

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Ingredients:

  • 6 tsp. sea salt
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. thyme
  • 1 tsp. Italian seasoning
  • 1 tsp. ground pepper
  • 1/2 tsp. ground fennel
  • 1/2 tsp. ground coriander
  • 1/2 tsp. dehydrated bell pepper
  • 8 chicken leg quarters
  • 1 large, sweet onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • cooking spray

Preparation:

Rinse the chicken, trim any excess skin and pat dry.  Whisk together the first 10 ingredients to make the rub and liberally coat both sides of the chicken.  Leave a little aside for finishing.

Mist the crock-pot with cooking spray.  Chop the onion, carrot and celery and place it in the bottom.  Do not add liquid, the vegetables should hold the chicken up above any liquid that forms during cooking.

Arrange the seasoned chicken on top of the vegetables.  I was able to fit all 8 leg quarters in my 6-quart crock-pot.

Cover and cook on high for 2 hours, then reduce heat to low for 6 more hours.  It can go a little longer if you are running late.  About halfway through, rotate the chicken in the crock-pot.  Remove the chicken and spoon out some of the excess liquid.  Then place the pieces that were on top in first, and the rest on top.  If you like, you can strain the liquid and reserve it for soup stock as I did.  After 8 hours preheat the oven to 350º.  Arrange the chicken in a single layer on a baking sheet, sprinkle with more seasoning and finish in the oven for 30 minutes.

That last 30 minutes in the oven is the magic!  The most tender, juicy chicken you will ever have at home.  Gluten free!

Notes ♪♫ Most single ingredient seasonings are gluten free, but always check your ingredient labels, especially for seasoning blends!

 

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