Oven Fried Chicken Nuggets with Easy Dairy-free Ranch

These nuggets are the closet thing to frozen nuggets I've gotten and the kids love them!  They reheat well too.  Paprika is a bit spicy so you may want to cut it in half for picky kids but these are not too spicy for my kids.  I've been enjoying them over salads with my favorite ranch dressing.  Feel free to make the ranch the original way obviously, but this is an easy way to make with from mayo since these days there are excellent clean mayo choices like Sir Kensington's   Their latest mayo is avocado oil based and tastes amazing.  This way, no emulsions or oils are necessary!  This is plenty ranch for dipping the chicken, but I like to double the recipe to have some on hand for salads.  Please let me know what you think of these nuggets by tagging me on Instagram! 

Oven Fried Chicken Nuggets with Easy Dairy-free Ranch


Ingredients:


1 1/2 lb boneless, skinless chicken breast, cut into nugget sized pieces 

Coating:

1 large egg
2 tbsp mayo 

Breading:

1/2 heaping cup cassava flour
1 1/2 tsp salt
2 tsp paprika
1 tsp garlic powder 
1/2 tsp black pepper
1/4 tsp dried turmeric
Cooking spray (I use avocado oil in misto bottle)

Directions:


Preheat oven to 400F and line a baking sheet with parchment paper or foil and top with a baking rack.  Spray baking rack with cooking spray.  

Whisk egg and mayonnaise together in a medium mixing bowl.  Add chicken and mix to coat. 

Add all breading ingredients to a gallon sized ziplock bag.  Add chicken and shake until each piece is evenly coated with batter. 

Place each piece of chicken on baking rack, not touching one another.  Spray the tops of the chicken with cooking spray.  

Bake in preheated oven for 25-35 mins, or until cooked through, flipping each piece halfway through cooking.  

Easy Ranch

Ingredients:

1/2 cup mayo 
1 tbsp red wine vinegar
2 tbsp full fat unsweetened coconut cream
1/4 tsp salt
1/4 tsp celery salt 
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1 tbsp Fresh dill

Directions:

Add everything to a food processor and process until combined.  





Best Buffalo Wings



After you make these wings you will never order buffalo wings from anywhere again. Ever.  I'm big on buffalo wings, let's be honest they're the only good thing about football season, that and the free day drinking pass.  These are crispy and the super simple sauce is spicy and buttery and amazing.  I make them and leave them plain for the kids and they dip them in ranch.  Do NOT forget the ranch!  If you can't have blue cheese like me, make a batch of ranch, it's so necessary.

The procedure is very easy.  Just mix the breading mix up in a large gallon size ziploc bag, add the wings, shake shake shake until they're completely dusted.  They fry them in oil, remove from oil and transfer to a baking pan lined with a rack then bake them.  The baking step is not totally necessary, but it sort of dries them out, maximizing flavor by making them super crispy before tossing with the buttery hot sauce.

You can fry these guys in lard, ghee, coconut oil, even avocado oil or some combo of these.  I like to use half coconut oil and half something else.  If you use all coconut oil they will have that taste that some people can't stand.  Use a hot sauce you love!  I love Franks for this and the ingredients are clean.

Best Buffalo Wings




Ingredients:


3 lb buffalo cut wings

Breading:

1/2 cup cassava flour
2 tsp paprika
1 1/2 tsp salt
1/2 tsp ground cayenne
1/2 tsp garlic powder

1 cup frying oil (lard, ghee, coconut oil, or mixture of any of these)

Sauce:

2 tbsp butter or ghee
2/3 cup hot sauce

Directions:


Preheat oven to 425F, take out a baking tray and place a wire rack on top of the tray.  You can use a cookie cooling rack for this.

Heat a large heavy bottom pan on medium heat.

Mix all breading ingredients in a large gallon sized ziploc bag by combining and giving a shake or 2.

Add wings to bag and shake until evenly coated.

Add half the oil to the heavy bottom pan.  Allow it to heat and then add wings.  Fry for 5 minutes on each side.  Oil should be bubbling and wings are done when golden and crispy on each side.  Transfer done wings to the wire rack using tongs. Wipe pan and use the other half of the oil for the next batch.

Place wings in preheated oven for 10 minutes.

While wings are in the oven, prepare the sauce.  Melt butter of ghee over low heat.  Add hot sauce to a large mixing bowl.  Add melted butter or ghee and mix to combine.

Remove wings and allow to cool for a few minutes before handling then add wings to the bowl of hot sauce and gently toss to coat with sauce.

Serve with celery sticks and ranch.  Enjoy!



Creamy Potatoes Au Gratin


I've been dying to create a paleo/dairy free potato au gratin because 1.  its delicious and 2.  I made a BOMBtatsic potato au gratin for Christmas with 9 lbs of cheese and heavy cream that was delicious but my face hates dairy so the aftermath was pizza face, or gratin face, or whatever.  Run on sentence anyone?  Anyway, I nailed this one in one try and it happens to be whole30 compliant too!  I'm not exactly doing a whole30 right now, but one of my goals for January is clean eating so I guess you could say I am on day 3 of a whole30, if I was doing a whole30.  I may be doing a whole30.  Anyway.  Here is the recipe.



Creamy Potatoes Au Gratin


Ingredients:  

5 cups thinly sliced russet potatoes (use a mandolin), about 3 large potatoes

Sauce: 

1/4 cup nutritional yeast
2 tbsp ghee
13.5 oz can full fat, unsweetened coconut milk 
1/2 cup mayo
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped 

Topping:

1/4 cup almond flour
1/2 tsp paprika

Directions: 


Preheat oven to 350F and take out a large baking dish, I used a 9X13 pan.

Slice potatoes using and mandolin and set aside in a large mixing bowl.

In a medium sauce pan, melt the ghee.  Add the nutritional yeast and mix to combine.  Add the coconut milk.  Mix until combined and creamy.

Add mayo, garlic powder, onion powder, salt, pepper and creamy sauce to a blender.  Pulse until combined.  Add parsley last and pulse once to mix it in.

Pour blender mixture over potatoes in large mixing bowl and mix to combine and fully coat potatoes.

Pour potatoes into baking dish.  Mix almond flour and paprika together in a small bowl.  Sprinkle with topping on and cover with foil.  Bake in preheated oven for 1 hour.

Remove foil and bake another 20-30 mins, until browned on edges and bubbling.

Remove from oven and allow 10 minutes to cool before slicing in.








































Grain Free Sugar Cookies Two Ways

I have 2 recipes for you today, just in time for Christmas!  Seriously, can I have another week?!  Does anyone else feel that way?  So much to do, so little time!  This month has probably been the best holiday season for my family yet.  With my son officially an elementary schooler, the holidays are that much more exciting.  All the parties, play dates, Santa visits... And a 2 year old that is obsessed with Santa... Exhausting but the most wonderful time of the year for sure!  

I love to make cookies with my kids the week before Christmas, or earlier, but not too much earlier because then people start eating them!  When I tell my kids we have to save them for Christmas and Santa they suddenly lose all temptation at the thought of Santa going without cookies!  We usually make a few kinds, this year we made 2 batches of cut-outs, 2 batches of sugar drop, 2 batches chocolate chip.  They are great to have in the freezer to pull out for a party or last minute play dates. These cookies freeze well.  I like to make the cut-outs, freeze them, then pull them out on Christmas Eve for the kids to decorate. Christmas Eve decorating has become a tradition for my kids.   If you choose to decorate then freeze, lay the decorated cookie sheet on a cookie sheet to freeze then bag them up once the icing is solid.  

I am a sugar cookie kinda girl.  I'll take vanilla cake with vanilla frosting over chocolate any day.  Same goes for my cookies.  I love a chewy pure butter and sugar cookie.  The "Drop Sugar Cookies" are super easy to whip up, roll balls and bake and they come out thin and chewy.  The "Cut-Out Sugar Cookies" are the rolled out kind with cookie cutters.  The dough is easy to work with once chilled but be sure to flour your parchment paper before rolling out.  The dough is  a little sticky.  They come out tender and a little chewy with slightly crisp edges.  The cut-out sugar cookies also make a great crispy/thick chocolate chip cookie, just roll balls and flatten the balls.

Cut-OutSugar Cookies

Prep time:  2 hrs 15 mins (includes chill time)
Cook time: 10-12 mins
Yield: 16-20 cookies 

Ingredients:


1 tbsp coconut flour 
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, softened to room temp
1 cup organic cane sugar
1 egg 
2 tsp vanilla extract

Directions:


Mix the top 4 dry ingredients together in a medium bowl and set aside.

In large mixing bowl, combine softened butter and cane sugar and mix with a hand mixer on low until creamed and combined.  

Add egg and vanilla.  Hand mix to combine.

Mix in the dry ingredients about 1/4 cup at a time, hand mixing to form a dough.  Form a ball.  Refrigerate ball for 2 hours, until dough is hardened.  

Preheat oven to 350F and take out cookie sheets or baking trays lined with parchment paper.

Take out 2 pieces of parchment paper to roll cookies between.  Lay one out and sprinkle cassava flour on it.  Work in batches.  Take about 1/4 of the dough out of the fridge, leaving the rest to stay cold.  Place the dough on the floured paper.  Place a piece of parchment on top and roll flat with a rolling pin.  Cut out shapes with cookie cutters.  Transfer shapes onto cookie sheet, leaving space in between.  Place cookies in preheated oven for 10-14 mins, until edges are slightly golden.  


Allow to cool on baking sheet 3 mins then transfer to a cooling rack to fully cool before decorating.  If they aren't properly cooled they crumble.

Once cookies are completely cooled, ice and decorate.

Drop Sugar Cookies

Prep time: 15 mins
Cook time: 12-14 mins
Yield: about 16 cookies


Ingredients: 

1/2 cup + 2 tbsp Otto's cassava flour 
2 tbsp coconut flour 
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, softened 
1 cup organic cane sugar
1 egg 
2 tsp vanilla extract 


Directions:


Preheat oven to 350F and take out cookie sheets or baking trays lined with parchment paper.

Mix the top 4 dry ingredients together in a medium bowl and set aside.

In large mixing bowl, combine softened butter and cane sugar and mix with a hand mixer on low until creamed and combined.  

Add egg and vanilla.  Hand mix to combine. 

Mix in the dry ingredients about 1/4 cup at a time, hand mixing to form a dough.  Form a wet ball. 

Scoop 1 tbsp sized balls, roll with hands to form balls and lay on cookie sheet, leaving space to spread.  

Place trays in preheated oven for 12-14 mins, until center is cooked and edges are slightly golden.  For a crispy cookie, leave in a little longer.  

Allow to cool on baking sheet 3 mins then transfer to a cooling rack to fully cool before serving.  If they aren't properly cooled they crumble.