Chicken Nugget Dippers
Olive Oil for brushing
2 boneless, skinless chicken half-breasts (4-5 ounces each)
1 cup panko bread crumbs
1/4 cup whole-wheat pastry flour
2 1/2 teaspoons garlic salt
1 1/2 teaspoons natural cane sugar
1/4 teaspoon black pepper
2 eggs
1. Place rack in center of oven. Preheat broiler to low. Brush a large baking sheet with a little olive oil.
2. Cut away the tender flap of meat from under each breast into 1-inch strips, then cut each strip in half. You should have 10-12 small pieces for each breast.
3. In two batches, lay pieces between sheets of parchment paper and gently pound with a kitchen mallet or the bottom of a wine bottle to about 1/4-inch thick.
4. Mix panko, flour, garlic salt, sugar, and pepper together on a large plate. Dip chicken pieces into panko mixture, coating all sides. Dip into eggs, then again into panko until coated. Placed pieces onto baking sheet and brush tops with a little olive oil. Broil for 3 1/2 minutes or until golden and cooked through.
No-Bake Apple-Butter Pecan Balls
2 cup pecans
1 cup oat flour
1/4 cup ground flaxseed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons agave nectar or honey
2/3 cup apple butter
1. Place pecans in a food processor and process until roughly ground. Add oat flour, flaxseed, cinnamon,nutmeg,and salt; pulse to mix. Pulse in agave nectar until finely ground and mixture holds together(be careful not to over-process or mixture will become too pasty).
2. Remove 1/3 cup and set aside. Stir apple butter into remainder. Roll into walnut-size balls and roll in reserved nut mixture. Cover and refrigerate 1-2 hours. Serve chilled.
Roasted Yam and Onion Dip
2 tablespoons olive oil, divided
2 medium sweet potatoes or garnet yams, halved lengthwise, skins on
1 yellow onion, halved,skin on
6 cloves garlic, skins on
2 tablespoons tahini
2 teaspoons natural cane sugar or agave nectar
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
Dash of cayenne pepper
1. Preheat oven to 400 degrees. Place rack in center of oven.
2. Drizzle 1 tablespoon olive oil onto a large baking pan and spread evenly. Place sweet potato or yam and onion pieces, cut sides down onto oiled pan. Roast for 45-50 minutes, until yam is tender and onions are golden brown. Remove from oven to cool.
3. When cool enough to handle, scrape yam pulp into a food processor, discarding skins. Slip skins from onions and garlic and discard. Add onion and garlic to food processor. Add remaining ingredients, including remaining 1 tablespoon olive oil, and blend until fairly smooth but pureed. Chill or cool to room temperature.
Gather from deliciousliving