Chicken Tenders

I am very blessed to have kids that will eat almost anything. The other day, I made a Thai Coconut Soup, and 5 year old Jalapeno declared it "the bestest soup ever" and claimed the leftovers the next day when we did COTF (a fancy name for 'clean out the fridge'). It had cabbage, zucchini, coconut milk...as I said, so blessed that my kids eat "funky food'!

Today, I decided to make them a special treat. So we bought a package of chicken tenders and tenderized them with a hammer made for that purpose (put the chicken pieces between a folded sheet of wax paper - it will keep the juice from splattering). I took a few pieces of foccacia out of the freezer, thawed them, and ran them through the food processor to make bread crumbs. You can use any bread that you have, or prepared bread crumbs, but if you bake your own gluten free or egg free bread, just save your ends in a ziplock in the freezer to use for breadcrumbs).

In a flat bowl or pie pan, mix bread crumbs (about two cups) with 1 tsp each oregano, thyme, garlic powder, kosher salt, and parlsey. Mix with a fork.

Preheat your a large skillet to medium heat.

Take tenderized chicken strips and coat them well on both sides with the crumb mixture. Add 2-3 tablespoons extra virgin coconut oil to the skillet (you could also use another oil that you have on hand). Let melt, and then add chicken strips, being careful not to crowd them. Let chicken brown with out turning, on the first side. Then turn with tongs (piercing with a fork will release the juice), cover and let finish browning on the other side.

We ate ours with some brown jasmine rice topped with olive oil and a sprinkle of kosher salt, and some leftover baked butternut squash. Yummy!

English Mufffin Bread

English Muffin Bread

Prepare bread pan by greasing with shortening and dusting with cornmeal

Preheat oven to 170 degrees

Whisk in bowl of stand mixer:
1 3/4 C brown rice flour
1/4 C sorghum flour
1 C tapioca flour
1 Tbsp xanthan gum
2 tsp salt
2 Tbsp yeast


Gather wet ingredients:
1 1/2 C water (120 degrees)
2 T agave nectar
2 large eggs
1 tsp apple cider vinegar
2 Tbsp butter, melted

Add all ingredients to bowl, stir to mix; Add wet ingredients. Slowly mix, until water is incorporated, then turn mixer on high for 3-4 minutes till batter is smooth.

Spoon batter into prepared pan, and smooth with forks to get it level. Place in oven and let rise about 20 minutes or til doubled.

Take pan out gently, and preheat oven to 400 degrees. Just before popping back in oven, sprinkle with kosher salt and a bit of melted butter. Return pan to oven and bake about 20 minutes or till loaf is nice and brown on top and sounds hollow when tapped.

Turn out onto cooling rack, and let cool before slicing.