Gluten-Free Teriyaki Jerky

This recipe works great with whole cut meats.  You can use, pork, beef, turkey, or wild game such as venison, Elk, Moose, etc.  In our house, it’s venison that is always used for this recipe.  Begin by freezing the meat so that it is  partly frozen this will helpjerky to get consistent thin slices.  Slice the meat thin and according to the type in the direction that is best for tender jerky (i.e. with or against the grain).


  1. 2-3 lbs of meat sliced thin
  2. 1 ½ tsp of Tender Quick Salt per pound of meat
  3. ½ cup of Allegro Seasoning or Allegro Game Tame (either works fine)
  4. ½ cup of gluten-free soy sauce
  5. ¼ cup of water
  6. 2 tablespoons of sweet rice wine or rice vinegar (they’re the same thing)
  7. 1 Tbsp and 2 tsp of brown sugar
  8. ¼ cup of sugar
  9. 1 ½ tsp garlic powder
  10. 1 ½  tsp of ginger powder


Prepare meat as stated above and allow to thaw.  Next, combine ingredients 4 – 10 in a small saucepan and bring to a boil stirring constantly.  Next, add Allegro Seasoning to Teriyaki sauce and allow to cool.  Drain and rinse meat in a colander and pat dry.  Place meat in a zip top bag and coat with Tender Quick Salt.  Then add Teriyaki marinade and allow to marinate for 24 hours.  Finally, place meat in a dehydrator and dehydrate overnight about 6-8 hours depending on how dry you want your jerky.  After the meat has been dehydrated place in a 170-degree oven for 30 – 45 minutes. Package meat in zip-top bags and refrigerate or freeze jerky that will not be eaten in 2-3 days.  


Kicked Up Spaghetti Sauce

Sometimes you need a great spaghetti sauce and you don’t have time to slave over a stove all day.  This semi-homemade recipe will give you great homemade flavor in half the time and it works great as a meat sauce for any type of pasta, not just spaghetti.  Save time without sacrificing flavor by kicking up your store bought spaghetti sauce at the next family 20150523_201907spaghetti dinner.


1 lb of Ground Beef

1 lb of Sweet or Spicy Italian Sausage

1 small onion diced

1 bell pepper diced

3 cloves of garlic minced

½ to ¾ cup of red wine

2 Medium tomatoes diced or 1 regular can of diced Italian seasoned tomatoes

67 oz Commercially Produced Spaghetti Sauce (I use Prego, but any brand will do, pick your favorite)

1 can of mushrooms drained

1 can of sliced black olives drained

8 fresh basil leaves minced

3 tbsp of fresh parsley minced

2 tsp of oregano

Salt and Pepper to taste

2 bay leaves


Brown the ground beef and Italian sausage and drain.  Next, sauté the onion and green pepper once the onions are translucent add the garlic and stir for 30-40 seconds.  Deglaze the pan with the red wine and add the tomatoes and remaining 8 ingredients.  Bring the sauce to a boil then reduce the heat and allow it to simmer.  The longer this sauce simmers the better it will be, I usually start the simmer and then proceed with the rest of my meal planning.  By the time the pasta is done and dinner is ready to serve I have a decent kicked up semi-homemade sauce.  If you have the time I would allow 30-45 minutes for the simmer at a minimum.

This usually yields enough for my family of four to eat on it about two or three times.  So, if you have leftovers throw them in the freezer making round two and/or three even easier.

Crockpot Irish Beef Stew


3 bay leaves

2 pounds of beef stew meat

2 cloves of garlic minced

1 tsp of thyme

¼  teaspoon of rosemary

2 tbs of all-purpose flour

1 can of beef stock

1 cup of Guinness Stout

5-6 carrots sliced

4-5 potatoes chopped into bite size chunks

½ sweet onion chopped

2 celery stalks sliced

1 package of Lipton onion soup mix

Salt and pepper to taste

2 tbs of parsley chopped



Combine all ingredients except for parsley and cook on low for 6-8 hours.  Finally serve in soup bowl and top with chopped parsley.  For a great week night meal mix all ingredients and place in fridge over-night then simply pull out and plug in crock pot before leaving for work.

Copyright (C) 2012, Todd Vick


                                                                                                             Serves approximately 18 guests *


Let guest assemble their own Fiesta plate by placing the ingredients listed in bold print one on top of the other on a dinner plate.  While the coconut and pecans seem to be out of place with the other ingredients, they add a distinctive flavor that surprises most.  Encourage guests to include these ingredients in at least a portion of their plate to experience the blend of flavors first hand.


2 –  14 oz bags of tortilla chips

7 – cups of cooked rice (converted or parboiled is best because it doesn’t stick together)


Beef – Bean mixture:  (after mixing this I usually put in a crock pot to hold warm)

1 pound bag of dry pinto beans, cooked

3 pounds of lean ground beef, cooked and drained

2 tablespoons of chili powder

1 teaspoon of cumin powder

¼ teaspoon of garlic powder

1 teaspoon of salt

Water or bean juice as needed so that the mixture is the consistency of chili


5 cups of grated cheddar cheese

1 ½ heads of iceberg lettuce, torn into small pieces

3 cups of chopped tomatoes

1 cup of chopped onion

4 – 4 ounce cans sliced black olives

1 – 7 ounce bag shredded coconut

1 ½ cups chopped pecans

24 ounces sour cream

40 ounces taco or picante sauce


*  Since guests serve their own plate, the number of servings can vary

(Family Recipe – Unknown Source)