Month: February 2020

Crispy fried chicken tenders

One thing I miss is fried chicken. Sometimes you can get it gluten free, but it usually has eggs and/or dairy in it. Here is a recipe for fried chicken that my husband and I really enjoyed. It does take some time and requires an apron (I mean, I guess you could make it without an apron, but aprons are fun!)

Ingredients :

1 package chicken tenders-about 3-4 pounds

2 tablespoons kosher salt, divided

3 tablespoons smoked paprika

2 tablespoons ground white pepper

1 tablespoon garlic powder

1 tablespoon ground ginger

1 tablespoon celery salt

1 tablespoon black pepper

1 tablespoon ground mustard

2 teaspoons dried thyme

2 teaspoons dried basil

1 teaspoon dried oregano

2 cups Bob’s red mill 1 to 1 flour mix

Wet ingredients :

2 tablespoons cornstarch

1 cup almond milk, unsweetened

2 flax eggs (2 T. Golden flaxseed and 6 T. water combined)

2 quarts peanut or vegetable oil , for deep frying

 

Directions :

Sprinkle 1 T. salt on chicken tenders. Let sit for 30 minute.  Combine all spices (but not the flour, cornstarch or salt) together in a bowl. In a separate bowl, combine wet ingredients except oil. Sprinkle half the spice mixture on the chicken. Then add the salt, cornstarch and flour to the rest of the spice mixture. Dip the chicken in the wet mixture and then the dry. Press on the chicken to help the coating stick. Place on wire rack to air dry for 10-30 minutes. Don’t skip that part!

 

Frying:

Place another wire rack over a baking sheet. Heat oil in a deep pot (Dutch oven or a saucepan-not a shallow skillet). Use a candy thermometer to help you get it to 350 degrees. Place one layer of chicken in the bottom and rotate with tongs after 3 minutes. Cook each tender for 5-6 minutes. Check for internal temperature of 165 degrees or you can cut one open in the biggest part and see if it looks done. Put it back in the oil if you are in any doubt. Once cooked, cool on wire rack for 10 minutes. Make sure the oil is still 350 degrees before adding second batch. Enjoy!

 

Original recipe :

https://www.thekitchn.com/how-to-make-crispy-juicy-fried-chicken-that-s-better-than-kfc-242602

Beef and sweet potato stew

Here is a recipe I have really enjoyed over the past two years. I finally got around to taking a picture. Normally I do add the carrots and celery but I forgot to get them at the store this time. If you don’t see them in the photo, that’s why 😉. Enjoy this soup and how easy it is!

 

 

Ingredients:

 

2 lbs beef stew meat, cubed

2 cups beef broth

2 large sweet potatoes cut into cubes

1 medium white or yellow onion, diced

3 garlic cloves, minced

1 can of whole tomatoes large

3 carrots sliced

4 celery ribs sliced

2 bay leaves

5 sprigs of thyme

salt and pepper to taste

 

Directions :

Place all ingredients in crock pot. Cook on low for 7-8 hours or until the beef shreds easily and the vegetables are tender.

Original recipe :

Sweet Potato and Beef Stew {Crock Pot, Grain Free, Gluten Free, Paleo}

Slow Cooker Stuffed Peppers

I now have two kids and for some reason haven’t gotten around to posting anything in a long time…

Ingredients:

5 bell peppers- any color

1 1/4 c. cooked brown rice

1 pound cooked ground beef (I cooked up some diced onions with the ground beef)*

8 oz. tomato sauce

1 T. Worchestershire sauce

1 T. gluten free soy sauce

salt and pepper to taste

1/2 inch water in bottom of crockpot

 

Directions:

Cut out the stems and remove seeds from the peppers.  Combine all ingredients except water.  Put filling inside of peppers.  Place peppers in the crockpot.  Fill crockpot about 1/2 an inch with water.  Cook on low for 5-6 hours.  May be topped with cheese.

 

*As a time saving measure, I pre-cook a bunch of ground beef at once and freeze it in one pound portions.  I sometimes even cook onions with it.  I can pull together a meal much faster when the beef is already done and then I just dirty the skillet once :-).

 

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