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.
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.
Crispy Gluten-Free Chicken Nuggets
1 pound stir-fry chicken meat or cut up boneless skinless chicken breasts (you can substitute tofu)
1 Tbs dijon mustard
1 cup “Just the Crumbs” breadcrumbs
Olive oil for greasing the pan
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.
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.
I originally posted this recipe at the beginning of October. It would be a delicious dessert for the new year.
I was visiting my family recently and my mom bought 16 pints of fresh fall raspberries to make chocolate raspberry jam. Wow!
1. Whisk together the eggs, egg yolks, sugar, lemon zest, lemon juice, and salt in a a double boiler. If you don’t have a double boiler, find a small pot or bowl that will fit into a larger pot with simmering water. Make sure the bowl on top does not touch the water.