Crazy Orange Turtle’s Roasted Chicken Recipe (gluten-free herb mix)

roasted chicken

Nothing is simplier and tastier on a weekend than a nice roasted chicken – it only takes a few minutes to prepare and an hour to roast. You can accompany the chicken with almost anything: pasta, rice, potatoes, salads, carrots, broccoli etc. etc. anything goes!

The key to my recipe is the spice mix and the lemon. The spice mix is great to use on any poultry dish — the mix makes enough for this recipe and more for storage, so you can just pull it out and use it whenever you make poultry.


  • 1 chicken
  • 1 lemon
  • Crazy’s chicken spice mix, enough to cover chicken (recipe below)
  • salt (if desired)


  1. Wash and pat dry the chicken
  2. Rub Crazy’s spice mix all over the surface of the chicken, along with salt (if desired)
  3. Cut lemon in half, shove one half of the lemon into the chicken, this will keep the chicken nice and moist
  4. The other half of the lemon should be juiced, and the juiced poured over the top of the chicken
  5. Roast chicken at 400F (205C) until the internal temperature of the dark meat reaches 170F (76C), this will take 40 minutes to an hour depending on the size of your chicken. If the internal temperature still has not reached the appropirate temperature after an hour, just keep roasting – you just have yourself a very large chicken.
  6. Remove from roasting pan and carve. I like cutting the chicken into quarters instead of carving. Whatever you do, please enjoy!

Crazy’s Chicken Spice Mix

In a small bowl combine the following dried herbs and spices:

  • 1 tablespoon (15 mL) rosemary, preferably ground but whole works as well
  • 1 tablespoon (15 mL) oregano
  • 1 tablespoon (15 mL) sage
  • 1 teaspoon (5 mL) powdered ginger
  • 1 teaspoon (5 mL) marjoram
  • 1 1/2 (7.5 mL) teaspoons thyme
  • 3 tablespoons (45 mL) packed brown sugar
  • 3 tablespoons (45 mL) minced parsley
  • 1 teaspoon (5 mL) freshly ground black pepper
  • 1 tablespoon (15 mL) smoked paprika

Mix well, and store extra in an air tight container

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Greenbeans with scallions and ground almonds (for two), naturally gluten-free

Today I’m too lazy to write an intro for this recipe. The photo speaks for itself. YUMMY!

green beans with scallions and ground almonds


  • 1/2 lbs (220 g) green beans
  • 1/2 cup (125 mL) sliced scallions (green onions), whites and greens
  • 1/4 cup (60 mL) ground almonds
  • 1 tbsp (15 mL) butter, olive oil, or non-dairy substitute. I used butter.


  1. Boil green beans in a pot of water for about 4 minutes, until bright green but still crunchy
  2. Place beans in a bowl of cold (or iced if you have it) water to stop the cooking process. To be honest, I just shoved the beans in cool tap water and placed them on the porch. Its -22 F (-30C) outside today.
  3. In a skillet, sauté scallions (medium heat) in butter/non-dairy substitute/olive oil, when soft and the whites have become transparent add the ground almonds
  4. Continue to sauté on medium heat until almonds are toasted a light brown
  5. Add the green beans to the skillet and cook until just heated through
  6. ENJOY!

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Gluten-free pancakes because today is Shrove Tuesday/Fat Tuesday/Mardi Gras — aka PANCAKE DAY!

shrove tuesday pancake

Today is shrove Tuesday/fat Tuesday/Mardi gras — the day before lent where Christian households got rid of all the fat in their household by making things such as pancakes. And while I’m not at all religious, I do enjoy a good pancake.

I’ve tried a number of recipes in the past while, and this one is by far the best I’ve come across. I can’t say its the best — it is obviously not a pancake made with wheat — its really not bad! My partner smothered his in table syrup, while I smothered mine in homemade papaya & strawberry jam. YUM!

I wish my photograph could truly tell you how lovely these little beasties are, unfortunately this was the only one that didn’t end up blurry. A bit of a disappointment, but oh well. Just make the recipe, and the taste will speak for itself.



  • 1 1/3 cups (335 mL) brown rice flour
  • 1/4 cup (60 mL) teaspoon tapioca starch
  • 1/3 cup (85 mL) potato starch
  • 1/3 cup (85 mL) rice milk (like ryza) or almond milk
  • 2 tablespoons (30 mL) honey
  • 2 teaspoons (10 mL) baking powder
  • 3/4 teaspoon (3.75 mL) baking soda
  • 3/4 teaspoon (3.75 mL) salt
  • 3/4 teaspoon (3.75 mL) xanthan gum
  • 3 large eggs
  • 1/4 cup (60 mL) apple sauce (or melted butter)
  • 2 3/4 cups (690 mL) water


  1. Sift together all the dry ingredients, stir in eggs and apple sauce (or butter) until most of the lumps are gone. I use a hand mixer, but you can mix by hand if you desire.
  2. Heat a non-stick skillet or griddle to med-high heat. Spoon batter onto skillet. I use a 1/4 cup (60 mL) measuring spoon so that each of my pancakes are roughly the same size, but thats just me being picky. When the top of the pancake is bubbling, and the sides are just turning brown, flip the pancake and continue cooking until both sides are golden brown.
  3. If making a large batch place pancakes in a warmed oven to keep warm until serving. If making a small batch, serve immediately.
  4. ENJOY!

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