Monday, December 20, 2010

Allergy-friendly Homemade Shake and Bake Recipe

This recipe contains no wheat, dairy, eggs, soy or sugar.  Tastes great, though!


Allergy-friendly Homemade Shake and Bake Recipe


4cups ground corn tortillas*
2 tablespoons flour mix
1/3 cup canola oil
1 1/2 tablespoons sea salt
1 tablespoon paprika
1/2 tablespoon celery seed
1 teaspoon black pepper
1 teaspoon garlic granules
1 teaspoon dried minced onion
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1/4 teaspoon ground oregano (or 1/2 teaspoon oregano leaves)


In a gallon zipper-seal plastic bag, combine all of the ingredients.  


To Use:
Scoop out the desired amount of coating into a plastic bag.  Rinse your meat (chicken, pork, fish, etc.) and shake off the excess water.  Place a single piece of meat into the bag with the coating in it and shake it until it is well coated.  Place the coated meat onto a foil-lined baking sheet.  Repeat as desired.  Bake the meat at 400F until it is done -- about 10 minutes for fish, 25 minutes for pork chops and about 45 minutes for bone-in chicken.












*Just put a few store-bought corn tortillas into a food processor and grind them until they are crumbs.  Easy!

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