Heat oven to 375°F. In roasting pan, melt 1/4 cup butter in oven. Combine 1/3 C. Rice Flour (or any non-gluten flour), 1 tsp each Salt and Poultry Seasoning and 1/2 tsp pepper in flat bowl or on plate. Dip cut up chicken (boneless, bone-in, pieces-any type) in melted butter, then coat with flour mixture. Place chicken in pan. If bone-in, bake 25-30 minutes; turn chicken over. Continue baking 30-35 minutes until fork tender and cooked completely. If boneless, reduce baking time by half, but check to make sure cooked thoroughly. Serve with the following recipe and a side of mashed potatoes and green beans.

For cornbread:
• 1/4 cup oil
• 1 cup milk with 1/2 tsp vinegar added to sour it
• 2 eggs
• 1 cup cornmeal, yellow or white
• 1 tsp baking powder
• 1/2 tsp baking soda and salt
• 1 cup frozen or thawed corn
Mix wet ingredients together, than add dry ingredients. Pour in to greased 8 x 8 inch pan, bake at 400°F in oven for about 20 minutes.

Learn the secrets of yeast free cooking

This is a family favorite! It’s very tomatoey, and “saucy”, and the “floating chicken” part of the title is a nickname my young daughter gave to it as she was eating it as a chicken sauce! That’s because we like to use the recipe as an oven broiling sauce when it isn’t grilling season…. The recipe makes a lot, probably a few cups worth, so if you do use it to sauce enough chicken for an average-sized family, with the oven-roast method I mention, the chicken may well be floating it it! Serve the extra over rice, it’s special-enough-tasting to enjoy!

Great barbecue recipies

This is soooo good! One of my favorite dishes. I’ll omit the chicken sometimes to make it vegetarian. Prep for this is kind of a pain but its totally worth it! Make sure to serve this over jasmine sticky rice

A well seasoned chicken using chives 3 times throughout the recipe. Once fresh, an other time in the seasoned salt and then as a garnish

Individual kugels are baked in muffin tins for easy serving on a buffet. This can be made vegetarian by substituting vegetable broth for the chicken. I started making these several years ago to bring to a Passover seder with friends and family, and have improved on the recipe over the years.