Gluten Free Chicken Nuggets - Freezable!

Gluten Free Chicken Nuggets - Freezable!

I froze these from raw so they would come out moist and crispy.  You can cook them, freeze them and warm them also.  

2lbs Boneless Skinless Chicken breasts, cut into nugget size chunks

Brine Ingredients:

 2c. water

 1tsp. salt

 1Tbsp. Worcestershire Sauce (Gluten Free!)

Dry Breading Ingredients:

1 c. GF breadcrumbs or crushed tortilla chips

1/2 c. Parmesan Cheese

1/4 c. Chopped fresh parsley

1/4 tsp. Garlic Powder

1/2 tsp. Black Pepper

1/2 tsp. Sea Salt

2 large Eggs

Combine Brine ingredients in a large bowl and stir until salt dissolves into the water.  Add cut up chicken breasts into the brine.  Allow to sit for 30 minutes.  This flavors the chicken itself and keeps the meat moist and flavorful.  Beat Eggs and place in a bowl.  Combine dry ingredients and place in another large bowl.  

On a paper towel, remove chicken from brine and pat dry.  Place the chicken in the beaten eggs, then turn chicken pieces in the breading mixture until well coated.  Then transfer breaded nuggets to parchment lined baking sheets.  At this point you can freeze them.  Put baking sheet in the freezer for about 2 hours, once frozen solid you can transfer them to baggies and keep for up to 3 months.  

To cook them you can either fry them or bake them.  If baking, if you drizzle them with melted butter before baking you will get that golden brown color.  Enjoy!

Gluten Free Meatballs.... YUMMMM!

Basic Gluten Free Meatballs - Freezable!

Preheat oven to 400 degrees. Line baking sheets with parchment paper (optional.)

1 lb. ground chuck

1 lb. ground pork

1 egg

1/2c. Parmesan Cheese

1/2c. Buttermilk

1/2c. Gluten Free Quick cooking Oats (I used Bob's Red Mill)

1/4c. Chopped fresh parsley

1/2c. Finely chopped or grated carrot (optional... I like to sneak in extra veggies)

1 1/2 tsp. sea salt

1 tsp. black pepper

1/2 tsp. garlic powder

1 Tbsp. Worcestershire Sauce (make sure it's Gluten Free)

In a bowl, combine ground beef & ground pork until well mixed.  Next dump in oats, buttermilk, and the egg.  I like to put the buttermilk & egg over the oats so they soak up some of the moisture.  Next add in the Parmesan cheese (I use good quality, freshly grated Parmesan,) parsley, carrot, salt, pepper, & garlic powder.  With your hands mix all the ingredients just until combined.  Do not over mix or your meatballs with turn out tough. 

I like to use my 1 oz. cookie scoop to help me keep my meatballs the same size.  I also like my meatballs small so this works out perfect for me.  I use the scoop as a measure, then I roll the meatball in my hands and transfer to a parchment lined baking sheet. (The parchment is there simply to make clean up easier & help prevent sticking which can result in your meatballs falling apart when you are trying to remove them from the cookie sheet.) I can fit 40 meatballs on my baking sheet, leaving about an inch between each ball.  

Next you bake them in a 400 degree oven for 20 minutes.  Allow them to cool completely then move the baking sheet to the freezer.  Freeze them for about 1 hour, then transfer the balls to a freezer bag.  You can now freeze them and use them in different meals.  When you are ready to use them simply warm them up in the microwave, in your favorite sauce, or in the oven.  ENJOY!