Baked Chicken Nuggets - 3 Step Breading Method

Make your own chicken nuggets using this SUPER EASY 3 step breading method.  Give this a try and you won't be going through the drive through ever again!  Know what's in your food!

Baked Chicken Nuggets - 3 Step Breading Method

Preheat oven to 400F.  Line a sheet pan with parchment paper and set aside.  You will need 3 bowls or pie plates for each step.

1 pound boneless chicken, cut into 1" cubes

Step One:
1 cup favorite whole grain flour (whole wheat, coconut - my favorite, spelt, etc)
salt and pepper, to taste
1 T favorite dried herb or 1 t favorite ground spice (or both!)

Step Two:
2 eggs, beaten (for some heat, add a couple of drops of Tabasco)

Step Three:
1 1/2 cup chopped nuts mixture (walnuts, almonds, cashews, pecans, etc)
Salt and Pepper to taste

Note:  Could also add shredded coconut, favorite herb and/or spice used in Step One for additional flavor.  Be creative with your topping but be sure to chop the nuts finely.  A small 1-2 cup food processor works great or you could use a cutting board and chef knife.

Coat the chicken with Step One mixture, dredge through the egg mixture - Step Two, and then finally through the nut mixture, coating well - Step Three.  Place on the prepared sheet pan.

Bake for 15 minutes or until chicken is tender and cooked through.  I find that 15 minutes is sufficient and the chicken is tender and juicy with a nutty crust.

KEY:  Be creative and use the ingredients you have on hand.  Buy boneless chicken that's on sale or frozen.  If frozen, place the frozen chicken in a bowl, covered, and defrost in the refrigerator overnight.  


IDEAS:

Nuts or seeds:  Cashews, peanuts, walnuts, pecans, almonds, brazil nuts, pine nuts, sunflower seeds, pumpkin seeds, etc.

Herbs:  Oregano, basil, Italian seasoning, thyme, dill, fennel, sage

Spices:  Chat Masala, chili powder, cumin, ginger, cardamom, allspice, cinnamon, cocoa etc.

Other ingredients:  coconut, flax seeds, hemp seeds, parmesan cheese

For a touch of sweetness, drizzle with maple syrup, agave nectar or honey before or after baking.

Gluten Free Mexican Brownies with Spiced White Chocolate Drizzle

Today I was testing out my Mexican Brownie recipe that I adapted from Chef Aaron Sanchez.  I did use white sugar (didn't want to...next time maybe I'll use agave instead) but used coconut flour and doubled the spices.  I love the way they turned out!  I think this will work out beautifully at a wedding I'm catering next month.  It's a Mexican Buffet theme.

Recipe...Mexican Brownies (Gluten Free)

2 sticks unsalted butter

2 cups sugar

4 large eggs

2 teaspoons mexican vanilla extract

2/3 cup unsweetened cocoa powder

1 cup coconut flour

2 teaspoons Mexican cinnamon 

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

Directions:  Preheat oven to 350 degrees.  Line a quarter sheet pan with parchment paper, leaving an overhang on two sides.  Press the paper into the corners of the pan and lightly grease the paper with an organic grapeseed cooking spray.

Melt the 2 sticks of butter in a large pot over medium-low heat; DO NOT BOIL!  Remove from the heat and let cool slightly.  Add the sugar, stir with a wooden spoon; while stirring add the eggs slowly; add vanilla.

Add the cocoa, flour, cinnamon, cayenne pepper, salt and baking powder and mix until smooth.  Spread the batter into the prepared pan and bake for 25 minutes.  Cool in the pan on a rack.  Use the parchment paper to lift out the brownies before slicing.

Spiced White Chocolate Drizzle

1/4 cup white chocolate chips, good quality

pinch of cayenne pepper

piping bag

Place all ingredients into a plastic piping bag, shake gently to evenly coat the chocolate chips with the cayenne pepper.  Place bag into microwave.  Using Power Level 6, microwave for 40 seconds.  Press bag to mix, place back into microwave and repeat for another 40 seconds at level 6 until consistency is nice and smooth.  Cut tip off bag with scissors to desired width of drizzle.  

Cut brownies to size you desire.  Separate brownies and drizzle with spiced white chocolate mixture.  Let drizzle cool before serving.

Makes 16 brownies or 1 giant brownie for the chocolate maniac.   

Adapted from Chef Aaron Sanchez

Chocolate Cupcake -- embellished

Tonight my brother in law came over for dinner since he's in town on business.  I made broiled salmon with grilled pineapple and jicama salsa, kale salad and for dessert...Chocolate cupcakes with a white chocolate drizzle and a strawberry.  I used the recipe found in Elana's Pantry cookbook using coconut flour and agave.  They were yummy and gluten free too!!!

 At first the cupcakes seemed a bit plain so I added the chocolate drizzle and a strawberry for a punch of color.  My version of a healthy dessert!  I almost forgot, I did add mexican cinnamon, chimayo pepper powder and mexican vanilla to give them a bit more of a mexican brownie flavor.

Chocolate Cupcake with a drizzle of white chocolate and a strawberry!

Kale Salad

Kale Salad w/Coconut Chicken

Tonight I made the Kale Salad from Heidi Swanson's new cookbook "Super Natural Every Day".  I HIGHLY recommend this recipe.  I added toasted walnuts and coconut chicken for a complete meal but it's totally optional.  

I was testing out this recipe for our graduation.  We're making about 10 hors d'oeuvres and thought we would stuff mushrooms with this salad and top it with a little parmesan cheese.  Broiled to perfection!

Did you know that Kale is one of the most nutrient dense veggies on the planet!  Check out this web site for more details...

http://whfoods.org/genpage.php?tname=foodspice&dbid=38