Japanese Chicken

8 pieces of chicken (chicken tender size)

1 egg – beaten

½ cup – flour (see gluten free flour recipe)

Sauce Recipe:

6 Tbsp – soy sauce

6 Tbsp – water

1cup – white vinegar

1 1/2 cup – sugar

Dip chicken in beaten egg and then in flour. Fry in butter until brown and crisp. Place in shallow roasting pan or casserole dish. Pour sauce over chicken. (For best flavor, let the chicken soak in the sauce for about an hour or more before baking, but you can bake it immediately if you can't wait) Bake @ 350 for 30 minutes. Turn chicken over after 15 minutes. Serve with white rice

Chicken Teriyaki Pasta Salad

2 bags (6 oz) baby spinach

12 oz bowtie pasta (Tinkyada vegetable brown rice spirals are great in this recipe)

1 bunch green onions, chopped

¼ cup chopped cilantro

2 bell peppers, sliced (I use red & yellow)

[Not the biggest bell pepper fan, I use cucumber and tomato instead]

½ cup sliced almonds

4 chicken breasts, cooked and shredded

Dressing:

½ cup oil

¾ cup soy sauce

¾ cup rice vinegar

1 cup sugar

1 tsp pepper

¼ cup sesame seeds (I don’t usually put these in because they are expensive)

** marinate chicken in dressing overnight

Gluten Free Yeast Free Pizza Crust Recipe

Ingredients

• 2 cups gluten free flour (I use Pamela's)
• 2 tsp Xanthum gum
• 2 tsp baking powder
• 1 tsp sugar
• 1/4 tsp salt
• 1/4 tsp italian seasoning
• 2 Tablespoons olive oil
• 1.5 cups sparkling water

Directions

1. Preheat oven to 425 degrees

2. Mix dry ingredients, add wet and combine. Will be a sticky batter/dough.

3. Pat/spread onto oiled pizza pan, using water to keep hands from sticking.

4. Bake for in pre-heated oven for 20 minutes.

5. To make pizza:

6. Add sauce and toppings, bake approx 15 minutes or until toppings are ready.

I like to use a small can of tomato sauce and just add some Italian seasons and some onion powder and a little pepper and it tastes great.

Suggested toppings:

Pepperoni

Fresh Tomatoes

Pineapple and Sliced ham (sandwich meat)

Bacon and Grilled onions

Grandma Gilson’s Chicken Almond Salad

3 Cups cubed cooked chicken

½ Cups diced celery

3 Tbsp. Lemon juice (over chicken)

2 Cups seedless grapes (green or red – I like to cut in half)

1 Cup toasted slivered almonds

1 Tbsp. capers (a must)

3 hard boiled eggs

Dressing:

¼ Cup light cream, canned milk can be used

1 cup mayonnaise (grandma uses the salad dressing stuff rather than mayonnaise)

Salt and pepper to taste

1 ½ tsp. dry mustard (can use wet)

(Grandma also chunks up the eggs and puts the yolks in the dressing rather than in the salad – helps it thicken up a bit)

Mix it all and add dressing and chill a little while before serving. Top with paprika. Put on a lettuce leaf and serve with a hot roll. Makes a full meal.

SPAGHETTI WITH CHERRY TOMATOES (from The Little Big Cook Book)

INGREDIENTS:

2 ½ lb cherry tomatoes

2 cloves of garlic – I just put a few heaping spoonfuls of minced garlic

½ tsp crushed red pepper flacks

Dash of oregano – I definitely put more, I just kind of sprinkle it over the whole pan

4 fresh basil leaves torn – I just use dried basil and sprinkle it a few times over the pan

6 tbsp extra –virgin olive oil

Salt and pepper to taste

1 lb spaghetti (I like Tinkyada brand gluten free noodles, they are the best I've found)

DIRECTIONS (from the cook book):

Wash and dry the tomatoes. Cut them in half, and place them in a bowl with the garlic red pepper flakes, oregano and basil. (I just go ahead and through them in the pan with the oil from the get go)

Heat the oil in a large skillet or frying pan over high heat and add the tomato mixture. Cook for 5-6 minutes, stirring often with a wooden spoon. Season with salt and pepper and remove from heat. Do not overcook the tomatoes: they should still be firm and retain their skins.

Start cooking the pasta in a large pan of salted, boiling water for 7-8 minutes (a minute or two less than the box says). Drain the spaghetti and add to the tomato mixture in the skillet. Cook for about 5 minutes more over high heat, tossing constantly so that the tomato sauce is absorbed by the pasta as it finishes cooking.

Serve hot.

Quick Tip (from me – start to finish in 20-30 minutes):

-Put water on to boil – don’t forget to generously salt water!

-While waiting for water to boil cut up tomatoes and mix all other ingredients together

-When water starts to boil, start cooking the pasta

-After a minute or two, start cooking the tomatoes

-When the spaghetti is almost, but not quite done, drain it, add it to the tomato mixture and cook for a few more minutes

-Enjoy!