Gluten Free, & Macrobiotic Cornbread!

                                                                           

This is very good Cornbread! Nicely sweet, crunchy crust with light fluffy texture on the inside! Even if you are not eating gluten free or macrobiotic diets, you will enjoy this bread!

1 Cup Cornmeal, I used Brinser's Best Yellow Cornmeal!

Rice Chex crushed fine to make 1 Cup

1 Tablespoon Baking Powder

1 Teaspoon Salt

3/4 Cup Almond or Coconut Milk

1/4 Cup Coconut Oil melted

1/2 Cup Honey

1 Egg Beaten

2 Teaspoons Vanilla

Preheat oven to 350 degrees. Spray with baking spray a 9 inch round cake pan. 

In a deep bowl stir all your dry ingredients together mixing very well, I used a whisk. Now add all of the wet ingredients & stir to combine. Spoon into your prepared pan & bake for 40 to 45 minutes! Serve warm or room temperature, I like honey on mine! DELICIOUS!

How to follow Judys Foodies!

In 2011, we announced the retirement of Google Friend Connect for all non-Blogger sites. We made an exception for Blogger to give readers an easy way to follow blogs using a variety of accounts. Yet over time, we’ve seen that most people sign into Friend Connect with a Google Account. So, in an effort to streamline, in the next few weeks we’ll be making some changes that will eventually require readers to have a Google Account to sign into Friend Connect and follow blogs.

As part of this plan, starting the week of January 11, we’ll remove the ability for people with Twitter, Yahoo, Orkut or other OpenId providers to sign in to Google Friend Connect and follow blogs. At the same time, we’ll remove non-Google Account profiles so you may see a decrease in your blog follower count.

We encourage you to tell affected readers (perhaps via a blog post), that if they use a non-Google Account to follow your blog, they need to sign up for a Google Account, and re-follow your blog. With a Google Account, they’ll get blogs added to their Reading List, making it easier for them to see the latest posts and activity of the blogs they follow.

We know how important followers are to all bloggers, but we believe this change will improve the experience for both you and your readers.

Posted by Michael Goddard, Software Engineer

Tastes Like The Best Rotisserie Chicken, & Baked Potatoes,But It's Not Rotisserie!

                                                                         

This tastes like you bought it from a Deli but you made it at home & right in your oven! This recipe is so EASY you won't believe it but I am not kidding, IT IS SUPER! I tried it with whole legs with the thigh attached, you may use breast & as you can see whole chickens! All must have bone in & skin on! & I rubbed whole baking potatoes with oil, wrapped them in foil & threw them in the oven with the chicken & they were perfection! EASIEST MEAL EVER!

1 Whole Chicken 3 pound to 5 pounds follow directions, larger chickens put the seasoning inside the bird or the long high temerature will burn the seasong. But this is incrediblely delicious juicy inside crispy outside chicken! SO EASY!

OR

Whole Chicken Legs with the Thigh attached Skin on & bone in

OR 

Split Chicken Breast bone in & skin on

Medium Sized Baking Potatoes as many as you wish to serve rubbed with oil & wrapped in foil.

Preheat oven to 500 Degrees.

Prepare potatoes as described.

Place chicken in a heavy pan with rim, I used my black iron skillet!

Season as you wish. I used Hess's BBQ Seasoning, a dry seasoning! Place chicken & potatoes in the 500 degree oven & then turn heat down to 465 degrees, Bake 7 minutes per pound. If using chicken pieces leave in at 465 degrees for 14 minutes. A whole chicken leave in the 7 minutes per pound, so a 3 pound chicken leave in for 21 minutes at that temperature, 4 pound chickens 28 minutes & 5 pound chickens leave in for 35 minutes. NOW turn the oven off & let chicken & the potatoes if you are making those in the oven for 2 HOURS, do not open the oven either! When 2 hours is up you will have HOT, JUICY, CRISPY SKINNED CHICKEN & LUSCIOUS BAKED POTATOES! I AM NOT KIDDING this is GREAT CHICKEN & POTATOES!

Snap, Crackle, & Pop Chicken Or Gluten Free Chex Chicken

                                                                         

A very nice CRUNCH to add to your chicken!

4 Large Boneless Skinless Chicken Breast

3 Cups lightly crushed Rice Crispy Cereal, for Gluten Free use Rice Chex Cereal!

1 TSP Salt

1 TSP Garlic Powder

1 TSP Onion Powder

1 TBS Parsley Flakes

2 TSP Dried Savory

1 TSP Dried Sage

1 TSP White Pepper

A Dash or 2 Of Red Pepper

2 Eggs Beaten with 1 TBS Water

Baking Spray

Spray a 9x13 edged baking pan with your baking spray. Preheat the oven to 350 degrees. Beat the eggs & water in a bowl. In a gallon sized zip lock bag or a deep bowl lightly crush the Rice Krispies or the Chex Rice cereal if making this GLUTEN FREE. Add all of the seasoning & mix well. Dip each chicken breast into the beaten egg mixture, let the excess drip off & the coat each breast one at time with the seasoned Rice Krispies, or the Chex Rice Cereal for that GLUTEN FREE chicken. Lay each breast onto the baking sheet. Bake in the preheated oven for 45 minutes! DELICIOUS! I served this with a vegetable medley & baked potatoes! Allow 1 chicken breast per person!

Beef & Broccoli Judys Foodies Style

                                                                         

As pretty as is a dish can be & as good as it looks!

1 Pound Boneless Beef Short Ribs

1 Fresh Broccoli Crown

1 & 1/2 Cups Fresh Baby Carrots

2 Teaspoons Fresh Ginger or Dried Ginger

1 Teaspoon Fresh Garlic Chopped & crushed

Water

2 Teaspoons Beef Base

Hot Cooked Rice

1 Tablespoon Oil I used Coconut Oil

3 TBS of cornstarch dissolved in 1/4 Cup Soy Sauce

Salt & Pepper to taste!
OPTIONS: You may add any or all of the following. chopped onion. sliced fresh mushrooms, water chestnuts & or Bok Choy

In a large skillet brown the beef in the oil. Cover with water & let simmer until beef is tender about 1 hour. Now add the fresh broccoli that you cleaned & chopped into nice serving size pieces & the whole baby carrots. Add the seasoning & cover with a lid. Allow the veggies to cook until carrots are tender & broccoli is cooked to firm but tender. Serve over the hot rice but thicken the juices in the pan with 3 TBS of cornstarch that has been stirred smooth in the soy sauce. Ladle the hot sauce over the rice, beef & broccoli! 

Beefy Lentil Soup

                                                                             

This is a thick & heart soup!

1 Beef Shank Bone

1 Tbs Oil, I used Coconut but Olive Oil or Vegetable is good too!

1 Onion Chopped

2 Cups Sliced Carrots

2 Ribs celery Chopped

2 Tsp Chopped Garlic

3 TBS Chopped Fresh Parsley or Dried Parsley

1 LB Dried Lentils

1 TBS + 1 Tsp Beef Base

1 Large Container Beef Stock

Water

3 Tbs Cornstarch Dissolved in 1/2 Cup Water

Salt & Pepper to Taste I used white pepper!

In a large pot brown the beef in the oil. Cover with the beef stock & simmer until the beef is tender about 45 minutes. Remove the beef & set aside to cool. Back in the simmering stock add all of the vegetables & seasonings & simmer until the carrots are tender about 45 minutes. Remove the beef from the bone & add to this to the pot . Stir & simmer on medium low for at least one hour but longer is better, add more water if needed. Let cook as long as possible. I cooked mine for about 3 hours. Now stir in the cornstarch mixture that has been stirred smooth. Stir it into the soup stirring & simmering until the soup is nice & thick. Serve piping hot!