GFCF Hot Dog on a Stick

May 14, 2010 at 4:46 am | Posted in GFCF, Mixes, Recipes, YUM | 1 Comment
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by Shannon Penrod

Everyday Autism Miracles

One of Jem’s favorite treats is hot dog on a stick.  This treat is perfect for a summer day, a picnic or even a rainy cold day becuase it always makes the day special.

I buy bamboo skewers at the store, but I try to buy the shorter ones that don’t have a sharp point and I always check to make sure they weren’t made in China.  If you buy the ones that are longer you will probably have to break them in half and then there are the possibilities of splinters, not a good idea.  Wooden disposable chopsticks also work well.

I use Shelton’s chicken and turkey hot dogs, they are gluten free and have no nitrates.  They come in two different sizes regular and jumbo, Jem loves both and both can be made into hot dogs on a stick.  This recipe is for the regular size dogs, if you use the jumbo dogs make sure to make more of the breading mix.

For the breading I use Namaste’s Sugar Free Pizza Mix.  If you read my blog at all this doesn’t surprise you.  I use it for everything.  Okay, almost everything.  I have aslo used Namaste’s Sugar Free Pancake Mix and Trader Joes Gluten Free Pancake Mix to make this recipe but Jem prefers the pizza mix, it has spices in it that are tasty.  His words not mine.

As always the consistency of the mix is what really creates success.  I use about 2/3 of a cup of mix and about 3 tbs. of water.  Mix it up and if it is too runny just wait a while the mix will thicken with time.  If it is too thick upon mixing add water slowly to get the right consistency.  You want to be able to stir it with a spoon but have it create a peak if you pull the spoon away.

Always pre-cook the hot dogs and then let them cool to the point that you can insert your sticks.  Coat the hot dogs with the mix, smoothing the mix as you go.  Place the coated hot dogs in a pre-heated heavy frying pan with a enough canola or olive oil to coat the bottom of the pan.  Cook on each side just long enough to brown.  I you try to turn too early the coating will crack, be gentle and use a spatula to loosen them from the pan before turning.  I usually roll the dogs by quarters, taking 4 turns before they are fully done.  Let them drain on a paper plate, paper towels or a clean white dish cloth before serving.

For a reduced fat and cholesterol version bake the hot dogs in a 400 degree oven for about 12 minutes. (Watch them closely, so they don’t burn!) It still provides a nice crunchy breading but with fewer calories and less cholesterol!

Shannon Penrod is the host of Everyday Autism Miracles a talk radio show about Autism.  The show airs weekly on Fridays a 2pm Eastern Time, 1pm Central Time, Noon Mountain Time and 11am Pacific Time on Toginet Radio.  To call into the live show dial 877.864.4869. To download the free podcast click here or visit  iTunes.


Lazy Lemon Chicken Legs

April 8, 2010 at 8:22 pm | Posted in GFCF, Recipes, YUM | 2 Comments
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by Shannon Penrod

I admit it.  I am a lazy cook.  I like to do things the REALLY simple way.  I know some people think of the really simple way as going through the drive through at a fast food restaurant, but I don’t have the luxury of doing that on my son’s diet, and his diet makes the difference in him being able to talk and learn, so I’m not giving up on that!  But I don’t want to give up on keeping things simple either.  So over the years I’ve come up with some really easy recipes that get the job done.  This is a fav!  It takes less than 5 minutes to prep the chicken, about 45 minutes to cook it and makes enough for several meals!


A jumbo package of chicken legs – you can remove the skin if you want (it’s healthier without it – but I’m lazy and leave it on)

One large lemon

1 tablespoon of dried basil

1/4 Cup olive oil or canola oi (you can mix them if you like)

Salt to taste

3 Cloves of garlic

Press the garlic cloves into a large bowl.  Juice the lemon into the bowl, add the basil and oil and salt.  It should smell great.  Rinse the chicken and toss 4 pieces at a time in the mixture. I don’t dry the chicken before tossing, that’s how lazy I am!  Toss the chicken and put it into a shallow baking dish.  Arrange the legs so you can fit in as many as possible!  Bake at 400 degrees for approximately 45 minutes.  I don’t even turn the chicken.  When done the chicken should be a nice brown on top and bottom and the meat should be falling off the bone.  Check at least one piece to make sure that it is done at the bone.  The juices should run clear.  I remove the chicken from the pan almost immediately and let it cool on a clean white dish towel – this helps to drip grease and means that I can start soaking the pan almost immediately.  I always let the pan soak in hot soapy water overnight which makes for quick clean up the next morning.

The chicken is great hot or cold and packs well for picnics, as long as you bring napkins to clean hands afterward.  It’s great lazy cooking!

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