I think you’ll find it more attractive and easier to navigate.

Whole chickens are usually fairly inexpensive, and go on sale for less than $1 a pound quite frequently, making this one of the most economical main dishes I can think of. The skin gets crispy and the meat stays very juicy and tender. The rub is simple, but adds the right amount of flavor. It is my absolute favorite way to cook a whole chicken. And I don’t actually own bricks, I just use a heavy cast iron skillet and it does the trick. The hardest part is probably cutting the backbone out of the chicken, this is necessary to flatten the chicken; you can use a knife, but kitchen shears will work better. Don’t worry if you don’t do this part perfectly, mine never look pretty, you just want the chicken flat. You might want to watch for flare-ups, as you can see in the picture mine got a little blackened, but it was still very good; you can also see how tender the meat is, it is practically falling right off the bone.

Chicken Under Bricks

Rub:

• 1 tsp kosher salt
• 1 tsp granulated garlic
• 1/2 tsp granulated onion
• 1/4 tsp freshly ground black pepper

1. In small bowl, mix the rub ingredients.

Chicken:

• 1 whole chicken, about 5 pounds, excess fat removed
• vegetable oil
• 1 cup your favorite bbq sauce, optional

1. Place chicken, breast side down, on a cutting board. Using a knife or poultry shears, cut along the backbone and remove it. Open the chicken like a book and flatten as much as possible; cut and discard wing tips.
2. Season the chicken with the rub.
3. Place the chicken, skin side down, on the grill over indirect high heat. Lightly coat the bottom of a baking sheet with oil. Place the baking sheet on top of the chicken and weight it down with foil-wrapped bricks or a cast iron pan (I actually oil the bottom of my cast iron pan and place it directly on the chicken, why wash a baking sheet if you don’t have to?).
4. Grill until golden brown, about 30-35 minutes.
5. Using pot holders, carefully remove baking sheet and bricks/pan. Using a wide spatula, carefully release chicken from grate and move to medium high heat and grill 5-10 minutes  more (I like to flip chicken at this point to get nice skin on both sides, but the original recipe doesn’t do this).
6. Transfer chicken to cutting board and let rest 5-10 minutes before serving. Cut chicken into serving pieces and serve with bbq if desired.
   

I have been making Best Spanish Rice from allrecipes for many years and it so easy to prepare. I like that the recipe calls for jarred salsa, it not only makes the recipe simple, but allows you to change the flavor of the dish by simply choosing a different salsa next time.  And if you rinse your rice, make sure it is completely dry before beginning, or the dish won’t turn out. This recipe can easily be halved.

Best Spanish Rice

• 2 Tb oil
• 2 Tb chopped onion, optional
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth (vegetable broth or water can also be used)
• 1 cup chunky salsa

1. Heat oil in large, heavy skillet over medium heat. Stir in onion and rice, stirring often. When rice begins to brown add broth and salsa.
2. Return to a boil, reduce heat and cover; simmer 20 minutes, until all liquid has been absorbed. Fluff with a fork and serve.

I use this apple pie filling for pancakes, waffles, ice cream topping, cobbler, crisps, etc. There are so many uses and they are all good, a pie is just the obvious choice, but don’t let the title fool you, this can be used for so much more than just a pie. If you have never made pie filling before, it isn’t difficult, preparing the apples is the most labor intensive part. If you have a teen or spouse who likes to help in the kitchen, this would be one task that could use some assistance.

The measurements for cornstarch and water work for me with Granny Smith apples, if you are using an apple that is significantly sweeter or has a higher water content you might find these measurements need adjusted slightly. Make sure and use a firm baking apple though, not all apples will make a good pie filling. So next time you see apples on sale buy a bunch and make some apple pie filling, you’ll never want to buy it again.

Freezer Apple Pie Filling

• 4 1/2 cups sugar
• 1 cup cornstarch
• 2 generous tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
• 6 cups water
• 20 cups peeled, cored and sliced apples (about 20 apples)
• 2 TB lemon juice

1. In large bowl toss apples with lemon juice; set aside.
2. In large pot (stock pot) or dutch oven, combine sugar, cornstarch, cinnamon, nutmeg, salt and water to a boil. Boil until thickened, about 1 minute, stirring constantly.
3. Add apples and return to a boil; cover and lower heat, simmer for 5-7 minutes or until apples are tender. You don’t want the apples to be too soft, or you’ll end up with applesauce.
4. Cool for 30 minutes. This mixture can be used immediately or scoop into freezer containers or freezer bags and sealed; allow to cool to room temperature or so before freezing.

My mom has always made her own applesauce, I am sure it stems from the fact she lives in the country and has apple tress, along with all her friends and neighbors, so she has an abundant supply of free apples. I guess I have always been around homemade applesauce, so it doesn’t seem like too big of a chore, however there are a few different ways to make applesauce and I have found the easiest way is to make it in your slow cooker. You simply add the ingredients and forget about it; and the best part, your house will be filled with the amazing aroma of spiced apples. Simply delicious.

You could use any apple you want here, I know the “experts” say that Jonagold, Pink Lady, Macoun, Gala, and Fuji are the best due to their balanced flavor and water content; but I just use what I have and adjust the water and sugar as needed. So if you choose to use a really tart apple, know that you might have to add a little extra sugar; for a sweet apple, use less sugar. Today I used a combination of Honeycrips and Granny Smiths. If you prefer your applesauce unsweetened, just leave out the sugar and spices; my version tastes very similar to an apple pie filling. I think applesauce is pretty forgiving, so if you have never made it, give it a try. It is a great rainy day activity with the kids. I am sure you’ll be pleasantly surprised at how easy and good it is, especially when served warm.

One word of caution though, if you are tempted to start these at night and go to bed, just know that the smell will be quite strong, and quite possibly will prevent you from sleeping. Trust me, I know from experience. My husband has asked me to never again cook food in the slow cooker while we sleep, it just smells too good.

Slow Cooker Applesauce

• about 3 pounds apples, cored, peeled and cut into large chunks
• 1/2 cup water
• 1/2 cup brown sugar (white sugar would also work), optional
• 1/2 tsp pumpkin or apple pie spice, optional

1. Add all ingredients to slow cooker and cook on low 6-8 hours.
2. When apples are very soft, smash with potato masher, fork, immersion blender, etc to get desired consistency. If very smooth consistency is desired, a blender or food processor would work well.
3. Applesauce can be served warm or cold. Leftovers need refrigerated or frozen.

Pie crust, before being baked

Almost Graham Cracker Crust

• 1 1/4 cups almost graham cracker crumbs
• 3-5 Tb butter, melted

1. Preheat oven to 325
2. Using a fork combine crumbs and butter directly in the pie plate of spring form pan.
3. Using a small measuring cup or you hands, press the mixture firmly into the bottom and up the sides of the pie plate; if using a spring form pan I prefer to just press the crust into the bottom, but you could go up the sides if you prefer.
4. . Bake in preheated oven for 10-15 minutes, the crust will be fragrant and slightly browned.

The first thing you need is a good gluten free flour blend, I have a favorite, but use whatever one you like. I try to stay away from the bean based flour blends in general, I find they leave my baked goods tasting like beans. Also, it helps to use a fruit or vegetable based muffin, this adds moisture; think apple, carrot, pumpkin, etc. And lastly, adding yogurt or sour cream helps the texture tremendously; if you don’t eat dairy, try adding some applesauce. I like to add flax meal to make them more nutritious, but this is completely optional.

Here is one of my family’s favorite muffin recipe. I think the kids are particularly fond of this muffin due to the sweet, slightly crunchy topping. For variety, I occasionally add raisins to the batter (we have a tree nut allergy in our house, so we can’t do walnuts, but I think they would be delicious in these).

Gluten Free Apple Muffins

• 1/4 cup butter, melted
• 1 1/4 cup sugar
• 1 tsp vanilla
• 2 eggs
• dash salt
• 2 cups gluten free flour blend
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 3 Tb flax meal, optional
• 1/2 cup plain or vanilla yogurt (you could also use sour cream)
• 1/4 cup applesauce
• 2 cups diced apples
• 1/2 cup chopped walnuts and/or raisins, optional

Crumb Topping (tasty, but optional)

• 1/4 cup sugar (brown or white will work)
• 1/2 tsp cinnamon
• 3 Tb gluten free flour blend
• 2 Tb butter, cubed

1. Preheat oven to 350. Line muffin tin with paper liners or coat with cooking spray.
2. In large bowl, beat together butter, sugar, vanilla and salt. Add eggs, one at a time.
3. In separate bowl, combine dry ingredients. Stir in dry ingredients alternately with yogurt and applesauce. Mix until incorporated. Fold in apples and nuts or raisins if using.
4. In a small bowl, combine crumb toppings and blend with fork. Mixture will be lumpy.
5. Spoon batter into muffin cups 3/4 full. Lightly sprinkle tops with crumb topping.
6. Bake in preheated oven for 20-30 minutes or until center tests done.

One word of caution though, my whole family enjoyed Caesar salad until one day when my husband saw me make the dressing, with anchovies. How could I? He was aghast. He HATES all things seafood. For years, literally, I have seen him eat Caesar salads at restaurants, but now that he knows one of the key components is anchovies he makes a funny face and thinks twice before eating. So if you have seafood hater in your house, you may want to prepare the Caesar salad dressing when they aren’t home and get rid of the evidence.

When making Caesar dressing, make sure to use fresh lemon juice and avoid the Parmesan cheese that comes in that green can, buy the real stuff. It will be more expensive, but if wrapped tightly it lasts a really long time in the refrigerator. I have used whole anchovies in the can and anchovy paste, and I think either is acceptable. We are completely gluten free, so we just skip to croutons, it hardly seems worth the trouble to make them.

The seasoning for the chicken comes from a Webber cookbook and the dressing is from Cook’s Illustrated. This is the first Caesar Salad dressing recipe I have seen that doesn’t call for a raw egg; I avoid serving raw eggs, so I was especially happy to come across it, and best of all, it tastes great.

Real Parmesan Cheese

Chicken Caesar Salad

Chicken Caesar Salad

• 1 head of Romaine lettuce, washed and torn
• Parmesan Cheese, grated
• chicken, recipe follows
• dressing, recipe follows

Paste for Chicken:

• 2 tsp extra virgin olive oil
• 2 tsp Dijon mustard
• 1/2 tsp chili powder
• salt and pepper to taste
• 2 boneless, skinless chicken breasts halves

1. In a small bowl, mix the oil, mustard, chili powder, salt and pepper. Spread paste over chicken. Grill the chicken over direct medium heat until the meat is firm to the touch and no longer pink (about 8-12 minutes), turning once. (I make sure meat is done by using a meat thermometer). Cut into bite-size pieces.

Salad Dressing:

• 1/3 cup grated Parmesan cheese
• 1/4 cup buttermilk
• 3 Tb fresh lemon juice
• 6 anchovy fillets, rinsed and patted dry
• 2 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp peppers
• 1/2 cup olive oil

1. Blend all the dressing ingredients except oil, in a blender or food processor (I use a mini-food processor) on high until smooth, scraping down the sides if needed, about 30 seconds. With the motor running, add the oil in a steady stream.
2. Place lettuce and chicken in bowls, top with dressing. Add additional pepper and Parmesan if desired.
   

Cuban Roast Pork Loin

• 4 large garlic cloves
• 1 tsp dried oregano, crumbled
• 1 tsp salt
• 1/4 tsp ground pepper
• 1 (2-pound) boneless pork loin roast, preferably tied
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 Tb olive oil
• 1 Tb butter

Marinate the pork:

1. Using a heavy knife or fork, mash the garlic with the oregano, salt and pepper to make a paste. Rub mixture over pork. Put pork in resealable plastic bag.
2. Stir together juices and 1 tablespoon olive oil and pour over the pork. Seal bag, pressing out as much air as possible. Marinate pork, refrigerated, turning occasionally, for at least 2 hours and up to 24 hours.

Roast the pork:

1. Put oven rack in middle of oven and preheat oven to 325.
2. Lift pork from marinade, reserving marinade.
3. Heat butter and remaining 1 tablespoon oil in oven-proof pot, over medium heat until foam subsides. Brown pork on all sides; this takes about 8 minutes. Remove pot from heat and pour reserved marinade over pork.
4. Cover pot and roast about 45 min- 1 hour, or until roast registers 145 F on meat thermometer (this is what the original recipe states, I cook my pork to an internal temp of 160, which is the USDA’s recommendation for pork)
5. Transfer pork to plate or cutting board and let rest about 10 minutes, internal temperature will rise 5-10 degree; meanwhile boil cooking juices 5-10 minutes. Slice roast and serve with juices.

So, the next day happens. I go to throw my ingredients into the slow cooker, only to remember we don’t eat gluten. The only way I know how to serve shredded BBQ chicken is on a roll. And sure, I have made some gluten free breads and rolls, but they aren’t all that special. And truth be told, homemade bread is only worth the trouble if it tastes great, or at least good. And even if I did have a gluten free bread recipe up my sleeve, today was not a day I had time to make bread.

I do the only think I know to do, I call my sister and ask what else her family eats bbq shredded meat on or with. She suggests a baked potato, apparently this is popular in bbq country. So I chopped up some green onions, grated some cheddar cheese (although I think colby-jack would be better, I had none) and went about my day. When I arrived home, very tired and way past our regular dinner time, with a very grumpy toddler at my foot, I quickly washed up some potatoes, threw them in the microwave and had dinner on the table in no time. It was delicious, thanks Lynn. Dinner Saved.

BBQ Baked Potatoes

Slow Cooker Shredded BBQ Chicken

• 4 boneless, skinless chicken breast halves
• 1 1/2 cups BBQ Sauce
• 1/2 cup Italian Dressing
• 1/4 cup brown sugar
• 2 tsp Worcestershire sauce
• diced onions and garlic, optional (my homemade bbq sauce has onions and garlic, so I don’t add more)

1. Add all ingredients to slow cooker and cook around 3 hours on low. Using a fork, shred chicken and stir back into sauce to combine.
2. Cook on high for approximately 1 more hour, or until meat is done.

• 4-6 baked potatoes
• sour cream, cheese, green onions or chives, all optional but delicious

1. To serve, split open potatoes, lengthwise. Spoon chicken on top of potatoes. Top with optional ingredients if desired. Enjoy.