Tag Archives: gluten-free

Crispy Gluten-Free Chicken Nuggets

Last night we got a lot of snow here in Boston. Unfortunately the snow interfered with my dinner plans, so at 7:30 I had to whip up something fast. In the fridge: stir-fry chicken, kale, potatoes. On the shelf: gluten-free bread crumbs made by Mary’s Gone Crackers. Dinner = home-made chicken nuggets, roasted potatoes, and steamed kale. Note: this recipe can be made vegetarian by substituting tofu for the chicken.

The bread crumbs are cleverly named “Just the Crumbs.” I like that they’re made from brown rice, quinoa, and seeds, which make them healthier than other bread crumbs and have more fiber too. You can order them here. (I have no financial interest in the company.) This was my first time using them and I was delighted with the result — crispy nuggets with no deep fryer involved.

just the crumbs

To make the chicken nuggets, purchase stir-fry chicken meat or cut up boneless skinless chicken breasts. Mix together one egg,  one tablespoon dijon mustard, and a pinch of salt. First dip the chicken in the egg mixture, then in the breadcrumbs. Bake for about 20 minutes and you’re done! Serve with roasted potatoes and steamed kale or any other veggies you happen to have in your fridge.

chicken nuggets2

Crispy Gluten-Free Chicken Nuggets

Ingredients:
1 pound stir-fry chicken meat or cut up boneless skinless chicken breasts (you can substitute tofu)
1 egg
1 Tbs dijon mustard
salt
1 cup “Just the Crumbs” breadcrumbs
Olive oil for greasing the pan

Instructions:
1. Preheat oven to 350 degrees F. Mix together the egg, mustard, and salt in a small bowl. Pour the breadcrumbs in another small bowl.
2. Dip each chicken piece first in the egg mixture, next in the breadcrumbs. Make sure the entire piece is coated.
3. Placed on a greased baking sheet and bake for about 20 minutes until chicken is cooked through.

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Rainbow Salsa

This recipe is much tastier in the warmer months  when tomatoes are delicious and in season. Some of you, who live in warmer climates can enjoy this all year round. Those of us in New England can settle for greenhouse tomatoes – don’t worry, it will still taste mighty fine.
(Recipe originally posted October 3rd 2013)
Pinterest and blog posts are exploding with pumpkin brownies, cakes, smoothies, and muffins, but I’m still hung up on summer! I know it’s October, but it’s almost 80 degrees today, and there are still a few fresh tomatoes out there.
For lunch I threw together a quick fresh rainbow salsa and served it on top of what I call egg tacos. What I do is fry an egg on top of a corn tortilla – it’s delish.
Egg Taco
For the salsa I chopped up a fresh tomato, cherry tomatoes, avocado, bell peppers, and cilantro. If you like spice you can add some hot pepper flakes.
Salsa Ingredients
 
I mixed everything together, then added fresh lime and salt. Easy!
Rainbow Salsa
If you’d like to make my egg tacos, add a little oil to a frying pan on medium-low heat. Place one or two corn tortillas on the pan, then crack eggs on top of the tortillas. When the whites start to cook, break the egg yolk and let it cook a few more minutes. Flip the tortillas  and cook until the egg is cooked through.
Rainbow Salsa

Ingredients:
1 medium tomato
10 cherry tomatoes
1/2 avocado
1/2 yellow bell pepper
1/2 green bell pepper
1/2 orange bell pepper
1/4 cup fresh cilantro, chopped
1/4 of a fresh lime, squeezed
Salt to taste
Instructions:
1.  Chop the tomatoes, avocado, and bell peppers into small squares.
2.  Mix all the veggies together and add the cilantro, lime juice, and salt.