Paleo Buffalo Chicken Tenders

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This recipe for Paleo Buffalo Chicken Tenders from The Primal Palate is really good and more importantly, super easy!  They post a dill dip with their recipe that I did not make so click the link above if you want to try the chicken tenders with the dip.  I have to confess that I don’t think my Texas Pete’s wing sauce was 100% Paleo so I recommend reading labels to find the right one for you.  I wonder what the lovely people at The Paleo List would say about Texas Pete’s and Franks Red Hot types of sauces? – TJ

Recipe:

  • 1-2 lb. boneless, skinless chicken tenders
  • 1/4 c. liquid coconut oil
  • 1/4 c. Frank’s Red Hot
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper

Preheat oven to 400° F.  Whisk sauce ingredients together in a small bowl.  Place chicken in a gallon Ziploc bag and pour sauce over chicken.  Seal bag and toss chicken in buffalo sauce.  Place chicken tenders on a broiler pan and bake at 400° for 25 minutes.  I gave the chicken another quick coating of the buffalo sauce after I took it out of the oven.

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Gluten-Free Chocolate Brownie Cookies

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Looking for a gluten-free indulgence?  Well, even if you’re not, I think you should check out this recipe from Bon Appetit Magazine.  I wasn’t sure what to expect as I was mixing the batter and feeling horribly guilty.  They are gluten-free so I shouldn’t have felt that way right?  I just couldn’t make myself feel good about what I was doing though because of all the powdered sugar.  I started to feel better when I tasted the batter because all I could taste was powdered sugar.  This was great, I was not going to be tempted.  Then they came out of the oven.  They looked so good and smelled so good I thought I’d just have a bite.  Then I had two cookies.  Clearly I’m a total failure when it comes to self-control.  My opinion?  So good but so sweet!  I even used unsweetened chocolate instead of bittersweet.  I’m glad I did otherwise they would have been too sweet for me. -TJ

  • 3 c. gluten-free powdered sugar
  • 3/4 c. unsweetened cocoa powder
  • 1 tsp. kosher salt
  • 2 large egg whites
  • 1 large egg
  • 4 oz. bittersweet chocolate, chopped
  • 3 Tbsp. cacao nibs

Place racks in lower and upper thirds of oven.  Preheat to 350 degrees.  Whisk powdered sugar, cocoa powder and salt in a large bowl, then whisk in egg whites & egg; fold in chocolate and cacao nibs.  Spoon batter by the tablespoonful onto 2 parchment lined baking sheets, placing 2” apart.  Bake, rotating sheets once and set just around the edges, 14-16 minutes.  Transfer baking sheets to wire racks and let cool.  Makes 2 dozen.