Parmesan Chicken Nuggets

I adapted this from Sue Gregg's parmesan chicken.   Definitely a crowd-pleaser around here! 

5 chicken breasts 
2 sticks butter 
4 slices of whole grain bread 
1 TBS dried parsley 
1/2 tsp garlic powder 
1/2 tsp salt 
1 cup shredded parmesan 

Preheat oven to 375 degrees. 

Toast the bread so that it is golden and toasty.   You can do this earlier in the day and just leave the bread in the toaster oven so it dries out.  

Make the coating by ripping the bread into small pieces and putting in the blender.  Add the parsley, garlic powder, salt and parmesan.  Blend for about 30 seconds until made into nice crumbs.  

Melt 1 stick of butter in a shallow bowl.  Pour that onto a 11x15 jelly roll pan.  Melt another stick of butter in that same bowl. 

Cut the chicken into 1/2" slices and then bite size peices.   (This is easier if the chicken is very slightly frozen.)   

Dip the chicken into the butter, then the coating, then place on the pan.   

Bake for 15 minutes, then check the temperature of the chicken.  It may need a few more minutes, but you want the temperature to read at least 165 degrees.  (Really depends on the size of your chicken bites how long it takes!)  

Blender Waffles (GF!)

 I love these waffles from Sue Gregg at www.suegregg.com.   This is how I make them.  This is a double recipe that I do in a blendtec blender.  

2-1/2 cup of buttermilk or other like yogurt (thinned to consistency to buttermilk.) or any kind of milk, but use less.  
2 TBS melted butter 
1 tsp vanilla 
1 cup oats 
1 cup brown rice 
2 egg 
1 tsp baking soda 
1 tsp baking powder
1 tsp salt 
1 TBS sweetener, such as coconut sugar 

Preheat the waffle maker or griddle (if making pancakes.)  

In a powerful blender, add the liquid first, then the butter, vanilla and oats.  I usually blend this mixture 2 times on the smoothie button.  (About 2 minutes total.) 

Next this can sit overnight to improve digestibility, or you can move to the next step. 

Mix the baking soda, baking powder, salt and sweetener in a small bowl.  Set aside.  

Add two eggs to the blender.  Turn blender on low speed.  You may need to add a little more liquid to get a vortex going in the middle, but you don't want the batter too thin. 

After about 15-30 seconds to mix in the eggs,  slowly pour the contents of the small bowl into the blender (while it is still running.)  Let it run for a few more seconds, then turn off the blender.   

Let the batter rise for a minute or two. 

Spray the waffle iron with non stick spray.   Pour batter into the waffle iron.  Set a time for 3-4 minutes until golden brown and crispy.  (Or make pancakes on the griddle.)  

 

Indian Pakora

2 cups chickpea flour or 1 cup almond flour & 1 cup tapioca flour 
1/2 to 1 tsp crushed red pepper flakes 
3/4 tsp salt 
1/2 tsp baking powder 
1 finely diced jalapeno pepper 
1/2 cup chopped cilantro
2 onions, cut in half then thinly sliced
1-1/2 cups zucchini, shredded
1/2 to 1 cup of water
Oil for frying 

Pour oil in a pan so it's about 1" deep.  Heat oil.  

Mix together all the ingredients except the water.  Slowly pour the water in while stirring, but don't overstir.  The batter should be about the consistency of heavy cream, and you will see bubbles from the baking powder.  

Use an ice cream or cookie scoop to place batter in the hot oil.   Fry until nicely browned on each side.   Set aside to cool.  

Dipping sauce: 
1/2 cup ketchup 
1 TBS water 
3/4 TBS Garam Masala 
1/2 tsp salt 

Mix together well.