chicken nuggets (healthy and so good!)


When I saw Gina’s post (from SkinnyTaste) in my inbox featuring chicken nuggets, my heart did a little flutter. I knew she’d make them healthy and tasty, and yep—she did! I’ve made these nuggets several times for friends and my kids, and they’ve been a huge hit. Chrissi said she saw the post too and was thinking about making them—and now she definitely will. Andy and Nicole loved them as well, with Nicole loving her gluten-free version.  They made them last week and reported easy and delicious.

If you read my last post about the McDonald’s Fish Filet and how I had no choice but to order it when I was little—remember the chicken nuggets didn’t exist until 1983.  By that time, I was a junior in high school.  I did dabble in those nuggets especially in college.  (Honestly I didn’t just dabble I was really full of chicken nuggets – I thought for a lifetime.)  But nope!

I like to serve these nuggets with roasted potatoes and a salad. It’s kind of like the air-fried haddock—there’s something about these familiar flavors that satisfies that old craving and brings back so many memories.

A few simple ingredients – ground chicken, frozen cauliflower (riced) and spices are all you need to make a satisfying lunch – or dinner.  Serve wtih ketchup, bbq, honey mustard or healthy tartar sauce (Rob loves that) and enjoy –

Oh and they freeze well!

Find the recipe from the blog SkinnyTaste – here.  To make GF use GF breadcrumbs – and be sure to add some Italian herbs.  And finish (all) with some Maldon sea salt.  

air fyer cod/haddock/scrod

Forgot to photograph until I was half way through!  Oh well…

I was the one kid who didn’t like McDonald’s. At all. I hated the burgers—this was before chicken nuggets were even a thing. We went at least once a week on our way home from our tennis clinic. My brother was always thrilled to get his Big Mac, and my mom usually had a cup of coffee. She’d sit with us, then eat dinner later when my dad came home from work. And me? I was always left with the dilemma: What to get?

I ended up choosing the Filet-O-Fish. Yup, crazy, I know, and probably not the best piece of fish—wet from the bun and all—and with that weird silver streak in it – but with ketchup, fries, and an apple pie for dessert, I was a reasonably happy camper.

While we waited for our food (no drive-thru at the time), David and I would play paper football or that coin-sliding game. Do you remember that? It was fun – especially getting his full attention (older brother and all).

This haddock or cod dish I make now reminds me of those McDonald’s days, taking me right back to that time. Only now, the version I’m enjoying is healthy and delicious. It’s crispy from the air fryer, and instead of ketchup, I whip up my own tartar sauce. Let me tell you—I’m in heaven. I serve it with oven-baked potatoes and a green salad, and it’s perfect.

Enjoy! 

There are a lot of recipes out there, and honestly, I don’t follow any one of them. But mine is super simple! That being said, feel free to experiment— and google.  There’s so much you can do. You could add grated cheese, swap mayo for the eggs, or get creative with seasonings. So, here’s a general guide, and you can adjust it based on how much you want to make or how you want to customize it.

Prep the Fish: Start by patting your fish dry with paper towels. Season both sides with salt and pepper.

  1. Preheat the Air Fryer: Set the air fryer to 400°F to get it hot and ready.
  2. Prepare the Egg Wash: Crack some eggs (or just egg whites or a mix of the two) into a bowl. I like to change it up depending on my mood—sometimes I use more egg whites if I don’t want it to taste too eggy, I just want the breadcrumbs to stick.
  3. Set Up the Breadcrumb Station: Pour some breadcrumbs into another bowl—panko works great, but you can use any seasoned bread crumbs, whole wheat, or white bread crumbs. I like to add extra Italian seasoning, but you can also toss in garlic powder, paprika, or whatever you love.
  4. Coat the Fish: Dip each piece of fish into the egg mixture, giving it a little shake to remove excess. Then coat it in the breadcrumb mixture, pressing lightly to make sure it sticks.
  5. Spray and Cook: Lightly spray the air fryer basket with olive oil, then place the coated fish inside. Spray the top of the fish with a little more olive oil.  Sprinkle with some kosher salt.
  6. Cook: Air fry for 10-12 minutes, flipping halfway through. Be sure to spray again when you flip the fish. You’ll want the fish to reach an internal temperature of 145°F—use a digital thermometer to check for doneness if you have one.  It will flake easily with a fork.  If your fish is thick it might take longer.
  7. Don’t overcrowd the air fryer. If you have a lot of fish, cook in batches.  Keep the first batch warm in the oven or pop it back in the air fryer to reheat.
  8. Serve with tartar sauce – ketchup if you like or solo – you can also make a garlic lemon butter to drizzle on top.  Yum

greek yogurt

tartar sauce

Everyone falls in love with this yogurt for its taste, health benefits, and versatility.  Seriously in love.  I enjoy it every morning, mixing it with a variety of goodies.  Lately, I add chia, roasted walnuts and my Hampton’s Grocer granola (thank you Jen!)  I add pomegranate seeds and other fruits depending on what is in season.  When I wake, I’m eager to go and get my breakfast ON!  I also use it as a base for savory dips for lunch and dinner, such as healthy tartar sauce, tzatziki, and bang-bang sauce.  

This yogurt is particularly great for those with dairy issues since it is fermented at a low temperature for 24 hours (instead of the usual 8 hours). The bacteria in the yogurt starter culture consume the lactose in the milk, creating billions of beneficial bacteria. This process makes the yogurt virtually lactose-free and easier to digest. The benefits last for about 2 weeks in the refrigerator, but while you can consume it after that, it may lose its beneficial bacteria.

Making yogurt isn’t hard. It can feel overwhelming at first due to the 3 or 4 steps spread over 36 hours, but each step takes very little time. I waited about 6 months before I finally took the plunge. Thank you, Judy, for the nudge! 

If you think you can’t figure it out, please know I have successfully shared this recipe with about 15 friends and relatives, including my 85-year-old mom and my 88-year-old mother-in-law. These beloved grandmas are far from incapable; you can learn at any age—with the Instant Pot and a little patience.

Google SCD yogurt videos (specific carbohydrate diet) if you want some video instructions.  There is a ton of info out there.  I promise you won’t regret adding this to your everyday diet. 

One important note*** – use a clean new instant pot ring for your yogurt making and continue to use it only for yogurt or sweets.  The ring holds onto scent and food – so if you made beef carnitas in your pot, your yogurt may have a beefy tang which you do not want! 

Equipment Needed 

  • Instant Pot: a 3-quart or 6-quart model works. I use a 6-quart because I tend to make larger batches, while my mom and MIL use a 3-quart. You can also use a yogurt maker, but you’ll need to research and follow specific fermentation instructions—just search for “SCD yogurt” for plenty of information.
  • thermometer: a milk thermometer is great, but any thermometer will do—even a digital one.
  • yogurt Starter: I recommend the GI gut-pro health starter, but you can find other yogurt starters online. Search for “SCD yogurt starters.” This starter ships with ice, so refrigerate it immediately upon arrival.
  • ice or ice packs: these aren’t necessary, but they will speed up the process.
  • tiny whisk
  • Greek yogurt strainer
  • glass bowls: for storing the yogurt in the refrigerator.

RECIPE 

Use either 2% or whole milk, or a combination of both. I prefer organic, grass-fed milk, but choose what suits your taste and budget.

Pour half a gallon (8 cups) of milk into the inner pot of your Instant Pot. If using a 6-quart Instant Pot, feel free to double the recipe.

Secure the lid on the Instant Pot, ensuring the vent is set to “vent” (the “sealed” position is for pressure cooking only).

Plug in the Instant Pot and repeatedly press the yogurt button until it displays “boil.” Depending on your model, you may need to press the adjust button instead. Wait for the milk to reach a boil (about 180°F), which takes approximately 30-35 minutes in the 3 quart pot twice that in a 6 quart. The machine will beep and display “yogurt” when done. If you miss the beep, check the display; if it says “yogurt,” the milk has boiled.

Cool the milk to 100-110°F before adding the yogurt starter.  Let it cool on the counter or speed it up with an ice bath. For the ice bath, fill your sink or a large bowl with cold water and ice, and periodically stir the milk until it cools to the desired temperature. Feel free to use an ice pack or two or three instead (or in addition) to the ice.

Once cooled, measure 1/8 teaspoon of the GI pro yogurt starter into a small bowl. If doubling the recipe, use 1/4 teaspoon. (If using a different starter follow those directions.)  Add a tablespoon or two of the cooled milk to the starter, whisking until combined.  (A tiny whisk works well here.). Pour that mixture back into the cooled milk.  Again – whisk to combine. 

Return the milk and starter mixture to the Instant Pot, cover with the lid, and keep the vent open. Press the yogurt button and set it for 24 hours. Again, hit repeatedly or hit the adjust button until 24 is on the display.

At this point the yogurt will incubate for 24 hours.  The display will show how much time has gone by.  After 24 hours it will beep.  If you walk by and you see the display is gone or it says yogurt you know it is finished incubating.

After 24 hours, transfer the yogurt pot to the refrigerator for at least 2 hours to firm up. You can refrigerate it for longer if needed or preferred.

To make Greek yogurt, pour the yogurt into a Greek yogurt strainer and cover with the lid. The longer you strain, the thicker it gets; I recommend straining overnight, while others might prefer 6-8 hours.

Scoop the strained yogurt into bowls, store in the fridge, and enjoy! 

Google SCD yogurt videos (specific carbohydrate diet) if you want some video instructions.  There is a ton of info out there.  I promise you won’t regret additing this to your everyday diet. 

healthy greek yogurt tartar sauce

I absolutely love this healthy tartar sauce! It’s tangy and tasty, and I serve it with my air fryer haddock as well as homemade chicken nuggets (recipe coming soon!) Great for those who don’t like ketchup.  

I even mixed it into shredded carrots as a coleslaw—honestly, the ideas are endless! I make this sauce with my homemade Greek yogurt, which makes it spectacularly delicious, but you can also use good-quality Greek yogurt from the store. I like to mix full-fat with 2% yogurt, but of course, do what suits your dietary needs.

 

I found this in Skinny Spatula a blog and it’s a keeper! 

 

Ingredients:

1 cup Greek yogurt

3 tablespoons capers – drained and roughly chopped

3 tablespoons dill pickles roughly chopped

1 small shallot (I omit this since it upsets my stomach)

1/2 tablespoons lemon juice – or some dill pickle juice or a combo

fresh parsley if desired (not me) 

1/4 teaspoon salt

black pepper to taste 

 

Mix all ingredients – taste as season 🙂


raisin pecan oatmeal cookies – Ina Garden

After finishing Ina Garten’s memoir Be Ready When the Luck Happens it felt imperative to bake something from her repertoire.  🙂  I immediately found these nutty, chewy, crispy gems.  Buttery and flavorful, they were a hit with both Matthew and Anthony.  And a great addition to my overly chocolate centered package to the shelter. 

Mixed into my All-Natural Turkey Hill Vanilla ice cream. Well, delicious. Seriously. I usually have a small mug of ice cream every night, and I was tempted to have a second, but I held back, knowing that there is always tomorrow (hopefully!)  

BTW, I like Turkey Hill All Natural vanilla ice cream (with all cookies) because it isn’t too rich and has clean ingredients with zero additives.  And no I’m not getting money or free ice cream for mentioning this.

I made a double batch of Ina’s cookies and froze the dough in logs with parchment paper and now I have slice and bake at the ready.  As usual – use sight and touch to decide when these cookies are baked.  The time in a recipe is meant as a guide so check and keep checking.  

Also, review my baking tips – regarding the measurement of your flour.  This is where many go wrong ending up with dry, cracked and little spread to your cookies. 

Enjoy-

You will find Ina’s recipe HERE.

And do toast your pecans first.  Roast a whole bunch so you have for your next batch! 

As an alternative try the recipe with roasted walnuts and dried cranberries :). I will next time.  

Oven baked potato chips

I love home made chips.  I love love love them.  And yes a labor of love.  I’ve said love too many times. 

I make these with baby potatoes, larger Yukon as well as garnet yams and covington sweet potatoes.  I also really enjoy the sweeter Japanese white potatoes (see photo way below) that happen to taste great even cold out of the fridge the next day.  Yum.

So – how do you make these?   You slice,  mandolin or Cuisinart.  Back in the day I sliced.  But then I wanted faster and more even slices.  So I bought a handy mandolin.  That was great.  Just great until I had a piece of my palm on the tray.  Yikes. That was brutal.  A trip to urgent care – glue and no potatoes that night.  I’ll spare you that photo.

Rob bought me a lovely pair of safety gloves because he too loves these guys.  So – that worked until one day I was rushing and forgot the safety glove.  And took off the side of my finger.  That was really bad and incredibly painful.  Made worse by the orthopedist (!?) at urgent care who tried to cauterize my missing chunk without anesthesia!  Oh my gosh.  Even more brutal.  Luckily Andy was home ( I was cooking for his friends) and he finished the potatoes while Rob took me in.  Infection and pain ensued and that photo is even more awful so I will spare you again. 

Rob bought me a Cuisinart next!  And oh what joy! 

The message is – be careful!  Please. 

Preheat the oven to 325 or so – convection or convection bake – you might have to fiddle.  Spray your sheet pans with olive oil spray.

Cut your potatoes – the thinner the less time to cook.  The thicker the more time.  Rob likes them thick, I like them verrrry thin.

Place on sheetpan and do not overlap.  Spray with olive oil.  Sprinkle with Maldon salt.  I like to add pepper to my Yukons.  

Pop in the oven.  If very thin might be as little as 10 m.  If thicker longer.  These guys bake at different speeds and you will also have hot spots in your oven.  So have some tongs and oven mitts nearby and as they cook, pull off the ones that are nice and brown.  Place those on a plate.  And put the sheet pan back in the oven.  This is one job that makes sense to stay by the oven – keep setting the timer  – and keep looking and checking.  Listen to a podcast, music or book.  Rotate the pans and sometimes (especially if thickly cut) flip the slice over with your tongs if looks like it needs it.  Obviously a very loose recipe. 

I sometimes make 5-6 sheet pans at a time – for company or for us.   And that is time well spent in the kitchen 🙂 

You can make these in advance and reheat as needed.  All varieties of sweet potatoes are especially good the next day.  The regular potatoes not so great even reheated so keep in mind.

Enjoy

simply baked chicken with onion, carrot, potato and leeks if you like

I love this dish!  I’ve made it several times and each time it comes out a little different but always delicious.  Ruhama Shitrit does a beautiful job on instagram. Each dish she is more beautiful than the next but in that home cooked way.  Nothing fancy but always tasty.  She often cooks and bakes gluten free and dairy free which is great when Greg is home.  

I add a lot of extra onion, carrots cut into smaller sticks, and well washed leeks.  Sometimes I pop in a few cherry tomatoes.  And love it.  The gravy in the pan – well, I could eat it like a soup.  Rob likes this.  He likes it.  I love it.  My mom loved it and wanted the recipe.  So you decide.  It is really very simple.  You will need to purchase date syrup which can be found now in the grocery store or easily online.  Also make sure you have parchment paper. 

Friends who have made this find that the chicken dries out – so I suggest  you remove the chicken from the pan when just about cooked.  (Check with a thermometer). Set the chicken aside until the veggies look mouthwatering and the carrot can be pierced with a fork.  Then, place the chicken back on top to finish with a short broil for color.  You can also use bone in meat — thighs  or breasts (these will take longer to cook) and again pull the chicken when you see fit.  

Click here for Ruhama’s recipe.  Remember to add thin cut carrots, extra onion and leeks if you like.  Remember to sprinkle Maldon or Jacobson sea salt at the very end.  The leftovers are equally yummy. 

Enjoy this – and fiddle with the recipe as you see fit.

eat what you love

If you have time, and yes, only if you happen to have time, try to make the food you plan to eat delicious and visually appealing.  I used to shovel my food down, kind of getting it over with, but now I take the time when I can.  

I happen to love pomegranate seeds.  My mom introduced me to them when I was a young girl.  Boy did I make a mess.  I’ve since learned how to get all the seeds out without staining myself, my fingers and with ease.  There are some awesome tips out there.  I also love almonds, walnuts or pecans in my yogurt – so every now and then I roast a bunch in the oven. Then store for future use.  On this day (above), I treated myself to passionfruit when the grocer said it was particularly good. And voila – I mean I was so happy that day I had to take a picture. Tailor to your taste – right now the peaches are outstanding – add some roasted pecans and date syrup and wow.  So many combo’s to delight your palate. 

As I sat down to eat this I remember I felt excited and loved even though I did all the work!

I make my own greek yogurt which is absolutely delicious and will share that too – soon.  Anyway when time permits make it a treat for yourself.  Why not.

 

smokey lime glazed salmon

I’ve been making this yummy salmon for years.  It is a goodie!  Simple.  Oven baked and full of flavor.  I normally serve with some cut mango and some wilted spinach but the other night I only had peas.  This is sweet, smokey and tart – yes, all in one.  It’s great for a dinner party – as it is just as good at room temp.  I usually make steak as well and then most friends are happy.  Even those who usually don’t love salmon!  

I found this in the Wolfe oven pamphlet.  I love when I find awesome recipes in the most obvious places.  Enjoy this.  Great for lunch the next day on top of greens and fresh tomatoes and cucumbers.  Yum! 

Ingredients:

1.5 tablespoons light brown sugar
1.5 tablespoons smoked paprika (or half smoked half sweet, or whatever you have on hand)
1 or 1/2  teaspoons chipotle chili powder (or 2 teaspoons if you like it very spicy) (I use 1/2 teaspoon because I’m a a wimp)
1.5 teaspoons kosher salt (diamond crystal!)
 3/4 teaspoon cumin
1/2 teaspoon pepper (or more if you like)
4 salmon filets
4.5 tablespoons lime juice (fresh)
3.5  tablespoons honey
1.5 tablespoon lime zest 
sprinkle of Maldon salt or other sea salt

Grease a 9×13 baking dish with a little oil and turn oven on to broil.  Mix together the brown sugar, paprika, chipotle chili, salt, cumin and pepper In another bowl, combine the lime juice, zest and honey.  Spray or rub a little olive oil onto the salmon.  Press the dry rub into the flesh.  Using most of it to evenly coat each piece of salmon.  

As best you can invert the salmon into the baking dish (turn upside down – skin will now be on top) trying not to spill the rub too much.  The rub will be underneath the salmon.

Broil the salmon for 6-7 minutes until the skin starts to crisp up a bit.   Maybe a bit longer but check to make sure nothing is burning in there.  

Remove dish from oven and carefully flip the salmon scooping up the rub and all with a large spatula – return to the oven for another 3 minutes.  Then pour the wet glaze over the fish.  Continue to broil until desired wellness.  Remember that it will continue to cook a bit as it sits.  Also remember that bake time will vary depending on how thick your salmon is!

If it gets too brown or is browning too fast – change the oven dial to bake and continue to cook that way.   375 would be fine.  When serving scoop up the juices and glaze on top of the salmon.  Sprinkle with a tiny bit of Maldon salt (optional).  

Enjoy –

sticky spicy basil shrimp (GF & DF)

This Sticky, Spicy, Basil Shrimp is one of my favorites.  Super easy, with a ton of flavor.  I love it. 

Made if for Edith who asked for the recipe and also for Sylvie, Greg, Sarah and many more and it was a hit on every occasion.  It is an easy go to for me because I usually have shrimp in the freezer and I do usually have ginger root and basil.  Easy to shop for even if you don’t have all the ingredients on hand.  

I found this in The Cook You Want To Be by Andy Baraghani.  Andy writes about the need for salt (and good salt), mighty flavor, levels of tang, and acid.  The book is just beautiful.  He incorporates so many flavors and he writes with humor and ease.  

The marinade is quick to blend and the shrimp takes about 7 minutes to cook.  I like to serve with cucumbers as mentioned in the recipe but also some fresh pineapple.  Yum! 

I don’t use all of the garlic in the recipe (but you should if you can digest it well) and I sometimes sub the Fresno chile  with red pepper and a little cayenne – so fiddle as you see fit with the ingredients you have and can find.   Lastly – use this marinade for pork chops, roasted cauliflower and really anything.  

Ingredients:

4 Fresno chili, coarsely chopped (see above for sub)

8 garlic cloves (I use 4) 

2 inch piece of ginger peeled and thinly sliced

1/2 cup sugar (I know seems like a lot, but this is just a marinade!)

3 tablespoons fish sauce

2 teaspoons kosher salt (diamond crystal – if using Mortons or table salt cut in half)

1/4 neutral oil (grapeseed, avocado, I’ve used olive too), plus 2 tablespoons

2 pounds head on, shell on shrimp (for flavor) – although I confess sometimes I only have the peeled tail on!

3 cups basil leaves

lime wedges, sliced cucumbers and pineapple for serving

In a blender, combine the chiles, garlic, ginger, sugar, fish sauce, salt, and 1/4 cup oil.  Blend until very smooth. Pour this into a medium bowl and add the shrimp.  Let marinate for 15 m or so.

Heat a large cast iron or non stick skillet over medium high heat.  Once hot add the oil.  When the oil feels hot add the shrimp using tongs – discarding the excess marinade.  Be careful not to overcrowd the pan.  You may want to use two pans or cook in batches.  Cook until shrimp are lightly charred around the edges for about 3 minutes.

Flip shrimp and cook on second side until cooked through another 2-3 minutes.  Turn off the heat and add the basil – toss well until the basil is wilted.

Squeeze with lime and arrange more lime around the shrimp on a platter or simply serve from you pan.  Serve cucumber and pineapple along too and enjoy this scrumptious meal.