testing recipe Shake and bake not juicy

 4.81 from 47 votes  for WEB ORIGINAL RECIPE AT

https://lowcarbyum.com/shake-and-bake-chicken-recipe-gluten-free/ 

I halved the web recipe and am guessing re the Kg to cups to amount of meat (I am trying this recipe out for first time today)

2 pounds (metric 1.8 kg) chicken drumsticks or a mix of chicken pieces (5 cups worth- so 4-6 drumsticks or 3-4 Chicken breasts deboned)

 1/4 cup almond flour [substitute 2T white and 2T whole wheat)

 1 ½ teaspoon kosher salt 

 1/4 teaspoon ground pepper optional 

 1 teaspoons paprika 

 1/2 teaspoon cumin 

 1/2 teaspoon sage 

 1/4 teaspoon garlic powder 

 1/4 teaspoon onion powder 

 2T olive oil drizzle on pans

Instructions

Preheat oven to 450F.

In large zipper bag, combine all ingredients except chicken and oil.

Line 1 13×9-inch pans with aluminum foil for easy cleanup.

Drizzle olive oil over each pan.

Place a couple pieces of chicken in the seasoning bag and shake until coated.

Place coated chicken on lined pans.

Bake, uncovered, for 30 minutes. Turn over and bake 15-20 minutes longer.

M Turkey Slow cooker- various recipes

Turkey Breast Slow Cooker Slow Cooker Turkey Breast Recipe Ingredients: 1 (6-9 lb) boneless turkey breast / 10 lb. 1 (1 oz) packet dry onion soup mix * ¾ cup water* 1 onion, diced 2 tablespoons garlic powder */1 t. 1 tablespoon onion powder 2T/ 1 tablespoon dried parsley*/1 t. pepper 1 tablespoon seasoned salt*/1 t 1 tablespoon dried oregano*/1 t. paprika 1 tablespoon dried basil*/1 t. Italian Directions: Spray slow cooker with nonstick cooking spray and place turkey and diced onions inside. Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub / sprinkle / over turkey. In a small bowl, mix together the water and onion soup mix and spread evenly over turkey. Cook on low for 8-9 hours (or until turkey is very tender and the seasonings have flavored the meat). Insert a meat thermometer into the thickest part of the breast and make sure it reads at least 165 degrees F (75 degrees C) to ensure that your turkey is fully-cooked. For 10 lb. Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, should read at least 165 degrees F (75 degrees C). MAKES: 14 servings Read more: http://www.tasteofhome.com/recipes/slow-cooker-turkey-breast#ixzz3Qo790b60 FIX-IT AND FORGET-IT COOKBOOK Onion Turkey Breast p. 196 4-6 lb. boneless, skinless turkey breast 1 t. garlic powder 1 envelope dry onion soup mix Place turkey in slow cooker Sprinkle garlic powder and onion soup mix over breast Cover. Cook on low 8-10 hours Easy and Delicious Turkey Breast 1 turkey breast 15. oz. cranberry sauce 1 envelope dry onion soup mix ½ c. orange juice ½ t. salt ¼ t. pepper Place turkey in slow cooker Combine ingredients. Pour over turkey. Cover. Cook on low 6-8 hours Garlic Herb Butter: Melt 1 T. butter in skillet, add 2-6 cloves of minced garlic and cook until fragrant. Move the garlic to bowl and add remaining 4 T. of softened butter, fresh 1-2 t. lemon zest ½ t. salt ½ t. pepper fresh herbs: 1 t. dried sage or ¼ powder 1 t. dried rosemary 1 t. dried thyme leaves 1 t. dried or 1 T. finely chopped fresh parsley leaves Mix well. Lemon zest seems to be repeated over and over for good flavor for turkey.

Substitutes for White Wine In Your Cooking - The Balance

Substitutes for White Wine In Your Cooking - The Balance https://www.thebalance.com › ... › Frugal Living › Make Your Own Ingredients Cached White Wine Substitutes. Apple Juice - Swap in apple juice for the white wine in your recipe. White Grape Juice - Keep that white grape flavor in your recipe by using white grape juice in place of the white wine. Apple Cider - If you happen to have it on hand, apple cider vinegar is a great substitute for white wine. Use These Substitutes for Red Wine Red wine vinegar - The acidity in vinegar makes it a good substitute for deglazing the pan. Grape, pomegranate, or cranberry juice - These rich-flavored juices are also acidic which makes them a good substitute for deglazing a pan. Their deep fruit and berry flavors will also add depth of flavor to a recipe. For a punchier substitute, try mixing a tablespoon of vinegar per cup of juice. Chicken, beef, or vegetable stock - Even though it's less acidic, and more mild in flavor than red wine, stock is an ideal candidate for adding flavor to a dish. For extra flavor, try mixing a tablespoon of vinegar per cup of stock. Use These Substitutes for White Wine White wine vinegar - This is an ideal substitute for dry white wine, especially when its purpose is to deglaze a pan. Made from white wine, white wine vinegar has many of the same flavor characteristics, minus the alcohol. Lemon juice - This is another good substitute for deglazing. Fresh lemon juice is a good way to replicate the tangy flavor white wine brings to a dish. Dilute the lemon juice with an equal amount of water to prevent it from being too overpowering. White grape juice - Use white grape juice as a substitute when you want to add sweetness, or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice. Chicken or vegetable stock - Substitute stock for white wine when you want to add depth of flavor to a dish. For extra flavor, try mixing a tablespoon of vinegar or lemon juice per cup of stock. One easy substitution for dry white wine is white wine vinegar. Made from dry white wines, these vinegars have many of the same flavor characteristics as white wine, but without the alcohol. If you don't have white wine vinegar, use another light-colored vinegar such as apple cider vinegar or rice wine vinegar. Even white vinegar may work. Since rice vinegar is less potent than most vinegars, you can substitute one part of it for one part of dry white wine. If you are using apple cider vinegar, use half the amount your recipe calls for and replace the remaining liquid with water. Lemon Juice Photo Credit Jeanne Studio/Demand Media Dry white wine, when cooked, creates tangy flavors that are especially well suited when served with fish or as a sauce over delicate meats like chicken breasts. When you are working with this kind of recipe, lemon juice makes an acceptable substitute. As with vinegar, you'll need to dilute it by half in order to mitigate its tart flavor. Fresh-squeezed lemon juice tastes much better than bottled juice, and you don't need specialized equipment to get it. "Cook's Illustrated" magazine recommends cutting lemons in half and pressing a fork into the flesh to extract the juice.

Moms Salmon Casserole

Salmon Casserole 

1 tin salmon, flaked 7 oz. tin 

2 c. cooked rice 

 2 ½ c. uncooked noodles, cook and put into casserole 

½ c. milk ½ - 2/3 c. milk 

2 eggs

 1 can cream soup, chicken, mushroom or celery 

 1 sm. can peas and liquid 

 2 T. butter, simmered with

 ¼ c. butter 

1-2 t. minced onion

 ½ c. onion 

1 t. salt S & ¼ pepper 

1 T. lemon juice 

Optional: ½ t. hot pepper sauce

 2 T. Dijon mustard 

 ½ t. parsley 

 1 – 28 oz. (796 ml.) can diced tomatoes, drained 

Combine all ingredients in greased casserole. top with: 

1 ½ c. Velveeta cheese or condensed cheddar cheese soup small bag potato chips, crushed or bread crumbs Can replace dairy w chicken broth and nutritional yeast. Bake 375, 40 min.

Perfect Shepard's pie Adapted to low fodmap

How to Cook the Perfect...... Shepherd’s Pie chicken long 

Servings: Serves 4-6 

 Ingredients: 

 2 tbsp good beef dripping (or lamb, if you happen to have some).... or 1T bullion 800g minced lamb, goat, hogget or mutton, preferably from the shoulder, but anyway not “lean” 

1 large onion, thinly sliced 2 large carrots, peeled and diced 3 celery sticks, diced...... use larger pieces, can put to side

 2 sprigs each rosemary and thyme, leaves picked and roughly chopped (.5 t dried)

 1 tbsp flour 

300ml good lamb stock (or beef stock) 

2 tbsp Worcestershire sauce

 1 tbsp tomato puree

 1.5kg floury potatoes....... yellow 

 100g butter 

1 tbsp whole milk 

Nutmeg, to grate 

 Directions: Heat the fat in a large, heavy-bottomed casserole dish over a medium-high heat, then fry the meat in batches until crisp and well browned all over (not just beige). Transfer the browned meat into a bowl and repeat with the rest Turn down the heat, add the onion to the pan and cook until it begins to soften. Add the carrots, celery and herbs, and cook until tender but not soft. Sprinkle over the flour and stir well to distribute, then add the stock, Worcestershire sauce and tomato puree, and scrape the bottom of the pan to dislodge any stuck bits. Return the lamb to the pot, bring everything to a simmer, then cover, turn down the heat and simmer for 45 minutes. Remove the lid and simmer uncovered for a further 15 minutes, then set aside to cool. While the meat is cooking, peel the potatoes and cut them into evenly sized chunks. Boil in well-salted water until tender, then drain well and return to the hot pan to steam dry. Mash with the butter and milk, then season with salt, pepper and nutmeg to taste. Heat the oven to 180C/350F/gas 4. Spoon the meat mix into a 30cm x 20cm ovenproof dish, then cover with the mash. Smooth out the top, then use a fork to make furrows over the top – do not skip this stage. Bake for about 30 minutes, until lightly golden on top, then serve with greens. Source: https://www.theguardian.com/lifeandstyle/2018/apr/19/the-perfect-shepherds-pie-recipe-felicity-cloake

Adapted Ground Beef Stroganoff

Ground Beef Stroganoff https://natashaskitchen.com/ground-beef-stroganoff/#jump-to-recipe Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Ground Beef Stroganoff is a delicious little spin on a classic. In under 30 minutes, you will have a rich and creamy mushroom sauce that is PACKED with savory, ground beef. Serve it with pasta, rice or grains. Skill Level: Easy Cost to Make: $10-$12 Calories: 257 Servings: 8 servings Ingredients 1 Tbsp olive oil 1 lb lean ground beef 1/4 medium onion, diced ¼ c. celery, diced ¼ cup mushrooms (fresh not shrunk) 2 garlic cloves, minced (mom did 1/8th cup minced, so 2 T paste) 2 Tbsp all-purpose flour 1 can Coconut milk 1 Tbsp Worcestershire sauce 1 teaspoon Mrs. Dash Instructions Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions, celery and pressed garlic. Saute until the onion is translucent and golden brown. Add sliced mushrooms and saute for another 5 minutes. Add flour and stir until fully incorporated. Be sure to mix in any lumps that form. Add 1 cup beef broth, 1 can coconut milk, 1 Tbsp Worcestershire sauce, Mrs. Dash and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes. Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

Egg Salad Dill Sandwich filling

Egg Dill Sandwich Filling 

4 hard cooked eggs, chopped

1/4 c. finely chopped cucumber (Raw cucumber provides moisture, flavour, less mayo.)

 2 T. mayo 

1/4 t. dried dill weed 

1/4 t. salt Pinch pepper 

Combine. 

Cover and refrigerate for up to one day.

 1 1/3 c. 4 servings

Final low fodmap recipe Lemon Dill Cod Fish

Mom’s Lemon Dill Cod Fish, adjusted 

 12 blue cod fillets 3lb PC $10 

recipe for 8 fillets 

1/2 cup plain yogurt 

1/2 T vinegar 

1/4c lemon 

2T Honey Dijon Mustard 

2t Dill Weed (dried, near powder)

 1 t. onion powder

 Grease pans... don’t heat cut FROZEN cod fillets to fit pan ONLY AFTER CUT and GREASED pan....

TURN ON mediem heat or slightly higher, fillets in half TO START, till totally white 4mins 

 Once fish done, all white, flaky 4mins app. side 

Pour sauce over, minimum heat, 

add cut up cooked potatoes or rice 

 

Dairy free Caesar dressing

Caesar Dressing (Dairy-Free Caesar Dressing) Prep Time: 5 minutes Description: 14 ratings 4.9 1 cup light-tasting evoo 1 whole egg 1 Tbsp. anchovy paste / sub. 1- 2t worchester sauce, not sure what amount... has anchovies in it 2 cloves garlic smashed and peeled 1/2 tsp. salt 1 tbsp freshly cracked black pepper to taste 1/2 Tbsp. white wine vinegar 1 tsp. mustard powder 1 tbsp juice of 1/2 lemon plus more to taste 4 tbsp unsweetened almond milk to thin, optional, about 2-4 tablespoons Pour all ingredients into immersion blender jar or other jar that isn’t much wider than the immersion blender head. Push immersion blender into jar all the way to the bottom then start to blend, on medium speed first then increasing to high if necessary, until mixture at bottom becomes thick and opaque. Begin to raise the immersion blender a little at a time then press back down, to incorporate the remaining oil. Taste and correct seasonings. Notes: If you can't find a compliant brand of anchovy paste, substitute 1 tablespoon of anchovy filets packed in oil.

Dill Fish Sauce Recipe (Mom)

I think this is the fish sauce recipe we used. FISH SAUCE 1⁄2 cup mayonnaise 1⁄2 cup sour cream 1⁄2 cup basil leaves 1⁄4 cup fresh parsley leaves 1⁄4 cup green onion, roughly chopped 1 clove crushed garlic salt (from Food)