Coconut Chicken Tenders

I got this idea from www.celiac.com user fiddlefaddle.

Basically, you crush the gluten free chip of choice (tortilla chip, potato, or even cereals). Crush them in a blender, food processor, or in a bag with a rolling pin or empty wine bottle (that's what I did). Then, do the 'parm' thing, dip chicken (this will also work with fish) in cornstarch, then beaten egg, and then in the crushed chips. Bake or fry as you like.

This one is a little different since I used shredded coconut, and used coconut oil (I use this kind of coconut oil) to cook these in. They were great, and easy, next time I will use more shredded coconut, and the recipe below compensates for that. Also, I do not give exact amounts, since it will vary on how much chicken you are cooking.

And, coconut oil's cooking temperature is 350, that's why the chicken is mostly cooked at 350. I turn it up at the end to get the chicken a little brown. (If you want to learn more about coconut oil, try this site....Coconut Oil Research. I was referred to using coconut oil by my naturopathic doctor, and this site is one I just googled for you.)

Coconut Chicken Tenders

chicken tenders
crushed chips, I used tortilla here
unsweetened shredded coconut
cornstarch
beaten egg

Preheat oven to 350. Mix crushed chips with shredded coconut, making it about a 1 part coconut to 2 parts chips ratio.If you want less coconut, do 1 part coconut to 3 parts chips, which is what I did here.

Place about 2 heaping tablespoons of the coconut oil in the pan you are using to bake the chicken. Put in oven, so oil will melt, and make sure there is enough oil to lightly coat the bottom of the pan when melted.

Roll the tenders in the cornstarch, dip in the beaten egg, then roll in the chip mixture. Put aside.

Take the hot pan out of the oven and put the chicken tenders in. Bake in oven about 30 minutes, then up the oven to 375, cooking 10-15 minutes more, or until chicken is cooked through.

Serve with a dipping sauce of choice. Here I made up my own - Spicy Marmalade Dipping Sauce.

Lemon & Shrimp Risotto

This is the photo..right before I was ready to serve it. And..that's my son, dying to sprinkle more chopped parsley on his.


I got this from epicurious.com, if you want to see the original click here. You can see how others did it.

I added pine nuts, shitake mushrooms and shrimp, and changed some quantities. And it was so good. And, dare I say, even better the next day?

LEMON & SHRIMP RISOTTO

4 cups chicken broth
2 cups water from shrimp or more chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
1 package shitake mushrooms chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 lb raw shrimp
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
1/4 cup toasted pine nuts

Boil raw shrimp until cooked, drain and cool, reserving cooking liquid. Add 2 cups to the chicken both. Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add mushrooms and cook 3 minutes more. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Stir in shrimp and toasted pine nuts.

Enjoy!!

Chicken tender coating

This is from www.celiac.com from user fiddlefaddle

If you crush potato chips (gluten-free, of course), corn chips, or tortilla chips, those work very well as a shake-n-bake-type coating. You can crunch a bunch in your food processor, and then keep in the freezer, or, if you're short on time and want to make a one-use batch, put some in a plastic bag and crush with a rolling pin (kids love to do that part). Roll your chicken or fish in cornstarch, then beaten egg, then the chip crumbs.