The Best BBQ Sauce Ever And It's Gluten Free!!

I have finally made the best BBQ sauce ever!!! I made that tonight and put it on boneless skinless chicken breasts (7 of them) halved and baked at 350* for 1and 1/2 hours in a glass baking dish. Covered with foil for 45 minutes then flip chicken over and cook uncovered for 45 more minutes. Serve with favorite veggie or sweet potato or corn......mmm mmm good! When I make the sauce it makes enough to put in about 3 freezer containers so you have the sauce ready when you are wanting BBQ sauce. Oven baking is actually my second choice of use because this sauce is absolutely fantastic on the grill but it was cold out so I didn't want to brave the cold that's why I chose the oven but I'm not sorry at all! It was a fabulous dinner! I have posted this recipe (JAN'S BBQ SAUCE) once before but will again tonight! As I always say "Tastefully Gluten Free and then some!" and "Here's to happy cooking and happy eating!".......Jan

Jan’s BBQ Sauce
Ingredients:
2 cups tomato paste	½ tsp. garlic powder
2 cups tomato sauce	½ tsp. onion powder
1 cup agave syrup	1 tsp. Hungarian paprika
1 ¼ cups red wine vinegar	½ tsp. celery seed
4 Tbsp. molasses	¼ tsp. cinnamon
4 tsp. hickory liquid smoke	¼ tsp. cayenne pepper
2 Tbsp. extra virgin olive oil	1 tsp. sea salt
	1 tsp. course ground black pepper
Instructions:
In a large sauce pan heat on medium heat the first 7 ingredients stirring until incorporated then add the spices. Turn on low and simmer for 20 minutes.  Pour on, brush on, bake on meat. Mmmm good!

"Artichoke Crisp" gluten free

What's for dinner?  Well tonight is simple and simply good! Still tastefully gluten free and then some!.....Jan

This recipe can be found in Jan's Recipe Book among other great recipes! https://www.jansrecipebook.com 

"Ground Turkey Tacos"

I love these tacos. They are easy to make and very tasty! I worked all day so needed an easy makin' dinner! The meat cooks while the taco shells are being made....30 minutes 'til dinner! This is one of my favs!! Here's to happy cooking and happy eating......tastefully gluten-free as always!....Jan

"Shrimp with Yellow Squash" Mmm Mmm Good!

Love this shrimp dish but tonight instead of pasta I decided to have it on spaghetti squash, I know its a double whammy on the squash but....so! It was really good!  Always finding new ways to express myself.....tastefully gluten free plus! Heres to happy cooking and happy eating!......Jan

Gluten-Free Plus "Spaghetti Dinner"

I wish I had a picture for you of my "Spaghetti with Meat Sauce" because its mouthwatering just to see. Hopefully soon I'll ad a picture but until then I give you the recipe.  I started with a small dinner salad of green leaf lettuce topped with slivered almonds and crushed rice chips and served with my "White Wine Vinaigrette" Then I served up a nice portion rice linguine noodles (instead of actual spaghetti shaped noodles) topped with a serving of my "Spaghetti with Meat Sauce". With that I served slices of rice bread brushed with extra virgin olive oil and sprinkled with garlic powder, paprika, and dried parsley toasted from the broiler. Everything was Magnifico! and then finished with a serving of my "Chocolate Ice Cream"! What a wonderful dinner!! Here are some of these recipes.  I hope you enjoy these....Happy cooking and happy eating.... tastefully gluten free!........................Jan

SPAGHETTI WITH MEAT SAUCE
Ingredients:
3 Tbsp. extra virgin olive oil	6 oz. can tomato paste(I use organic)
5 clove minced garlic	24 oz. can tomato sauce
2 tsp. oregano	½ cup wine (whatever you have leftover)
1 tsp. Italian seasoning	1 ½ lbs. ground turkey
1/4 tsp. thyme leaves
¼ tsp. ground rosemary
½ tsp. salt
¼ tsp. pepper
Instructions:
Place the extra virgin olive oil in a large skillet with the minced garlic and bring to a sizzle. Add the ground turkey and spices until meat is completely cooked and browned.  Then add the tomato paste and stir, then the tomato sauce and again stir.  Pour in the wine, stir again bringing the temperature to a low simmer. Serve over rice pasta WHITE WINE VINAIGRETTE Ingredients: 1 cup extra virgin olive oil ¼ cup white wine vinegar 2 ½ cloves garlic minced 1 Tbs. Dijon mustard 1 ½ tsp. basil 1 ½ tsp. parsley ½ tsp. tarragon 2 Tbs. shallots minced Pinch of sea salt Pinch of pepper Instructions:      Put all ingredients in a jar with a lid. Start with the oil first. Then close the jar and shake vigorously. Keep refrigerated for up to 4 weeks. Set in a bowl of warm water for a few minutes just before use to soften the thickened oil. CHOCOLATE ICE CREAM Ingredients: 3 Tbsp. Hershey’s pure unsweetened cocoa 1  13.5 oz. can coconut milk frozen in ice cube trays 2 Tbsp. agave syrup ½ tsp. vanilla 1 cup rice milk Instructions:       Put everything in blender except ½ cup of the rice milk. Pulse blend adding the remainder of the rice milk as needed. When all is blended spoon into freezer container and place back in freezer. Serve 4 hours later after it completely hardens.