Recipes

Tuesday

Crispy Chicken Nuggets From Scratch

Top to bottom: Coated in bread crumbs,
frying in the pan, and ready to eat =)
I made chicken nuggets from scratch recently. This is not normally something I crave but I figured what the heck and gave it a try. In all honesty, I don't normally work with raw meat so I was a bit nervous. I'm pretty happy I put my fear aside as they turned out to be quite moist and yummy! The only thing I would like to play around with is the bread crumbs. Although tasty, they did need more seasoning.


Ingredients you will need

  • 3 Skinless Boneless Chicken Breasts
  • 1 Cup of GF flour
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground Pepper
  • 1 Tablespoon of your favourite Herb Seasoning or Garlic Powder
  • 1 Egg  & 1/4 Cup of Vegetable Oil, whisked together
  • 1/2 Cup grated Parmesan Cheese
  • 1/4 of Vegetable Oil for pan frying. 


Prep

  • Tenderise chicken if you like. I placed the chicken breasts in between 2 sheets of wax paper and used mallet to pound them.
  • With a sharp knife, cut the chicken breasts into the nugget size of you choosing
  • Now you will need 3 separate  shallow containers ( I used Tupperware ). For container one, combine GF flour, salt, pepper and seasonings. In container 2 whisk together egg and vegetable oil. In container combine GF bread crumbs and Parmesan cheese.
  • Place the chicken strips in flour mixture and coat evenly.  Next, dip chicken into the egg/vege oil mixture and finally coat the chicken with the bread crumb mixture in container 3.
  • Line a baking sheet with wax paper and place chicken strips on top. Then place in fridge for 30-40 min before frying.
  • Heat vegetable oil on med high heat.  and add chicken strips. Cook each side until golden brown, about 3-4 minutes.





    As you will see from the photo, I paired my chicken nuggets with steamed veggies, a warm Queijo and some apple butter dipping sauce.  The left over nuggets that we didn't eat went into the freezer for a future meal. 




    Wednesday

    Queijo - An unexpected Delight

    Chewy,delicious,and mouth watering are just some of the ways I can describe Queijos  Also known as Brazilian Cheese buns, these treats are super tasty! Be creative and play around with the recipe. You will find that the Queijos (pronounced Kay-Joe) are yummy with an array of flavours. I love baking these! Like most things I bake the Queijos are indeed freezer friendly. They make a great side for hot meals especially if you like to have a "bun" of sorts to dip with. Personally, I love how convenient they are for an on the go snack. Pop one into the microwave and out you go with a delicious treat!






    Recipe makes about 8 servings


    Preheat Oven to 375

    2 Cups Tapioca Flour
    1/2 Cup Olive Oil or Butter
    1/3 Cup Water
    1/3 Cup Milk
    1 Tsp Salt
    2 Tsp Minced Garlic
    2/3 Cup Grated Marble Cheese
    2 Beaten Eggs

    Additional Options include : Sun dried tomato and basil, Jalapeno and cheese, Cheese alone. You could even    turn the Queijos into a pizza pocket of sorts by filling it with your favourite pizza toppings.

    Pour olive oil, milk and salt into saucepan. Place on high heat.When mixture begins to boil, remove from heat and pour into a large bowl. Stir in the Tapioca flour and Garlic until smooth. Set aside and let rest for 15 minutes.
    Stir in egg and cheese until well combined. The mixture will look chunky like cottage cheese. Scoop out mixture and place on baking pan. I use my hand but you can use anything from an ice cream scoop to a ladle to get the proportion you like.

    Bake 15-20 minute on un greased baking pan until slightly brown.

    Note: The resting period is necessary to prevent the cheese from becoming a greasy mess in the oven. Trust me, it happens.

    Make Ahead Mini Meatpies

    For me, comfort food is such a joy. There's nothing like a hot meal when the weather is miserable outside. My favourite thing about this recipe is how simple it is! You can tackle the entire recipe all at once or you can do it in stages. I like to make this recipe in large batches and freeze for future meals. The small size of the "mini meat pies" really is great as they are quite filling.



    Feel free to alter filling ingredients to your own personal liking.

    Preheat  your oven to 350 (varies depending on oven)


    Filling
    2 Cups diced cooked chicken
    2 1/2 Cups chicken stock
    1 Cup Diced Carrots
    1/2 Cup Diced Celery
    1/2 Cup Chopped onion
    1/4 cup Cornstarch or all purpose GF flour
    3 Tablespoons Water
    1/4 Cup Milk


    Season to taste



    Pastry
    I used 1 box of Gluten-Free-Pantry Perfect-Pie-Crust . You can purchase this online or at the Real Canadian Superstore. If your local store does not carry this item, I would suggest asking them to.  

    Bring Chicken Stock to boil in large saucepan (or pot)
    Add the Carrots, Celery, and Onions. Cook for 15-20 minutes
    Stir in Chicken and frozen peas. Cook for 5 more minutes
    Add a few tablespoons of water to flour to make paste . Place in saucepan to thicken stock.  Cook on low for 3-5 minutes. Add Milk and season to taste. 
    Pour the mixture into mini pie tins that are lined with pie crust.
    Top off the meat pie with a layer of pie crust. 


    Bake for about 25- 30 minutes








    Disclosure

    This policy is valid from 23 February 2013

    This is a personal blog written and edited by me. All opinions are that of my own. I am not a healthcare professional or an expert. All information presented in this blog is purely that of my own experience and or opinion. Please consult a medical professional before making any changes to your diet.

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    Any ingredient or gluten-free claims should be verified with the restaurant/manufacturer as things can and do change.

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