BEST REST RECIPES
THE BEST LOW CARB, KETO AND DAIRY-FREE RECIPES — DIET DOCTOR
Here are the best low-carb and keto dairy-free recipes. Excluding dairy from your diet can be an effective way to speed up your weight loss. Which one is your favorite?
Provided by Dr. Andreas Eenfeldt, MD
BEST DARN CHICKEN TENDERS | JUST A PINCH RECIPES
Member's Choice! This is great homemade chicken tender recipe to serve at your next party. They would also be great if you have a group of teenagers in the house. These are pretty easy to make and we loved cooking them in a wok. The result was a crispy coating with juicy chicken. Dipped in the honey mustard, these are so good. For a time-saver, buy packaged chicken tenders. But be prepared - you will need to make a few batches of these. They are yummy! Check out more of our delicious chicken recipes!
Provided by Cassie * @1lovetocook1x
Categories Chicken
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Prepare chicken. Slice into even pieces, as similar in size as you can get.
- Liberally season one side with garlic, onion, and Creole seasoning. Toss together.
- Get out two bowls. In one add 2 cups of flour, 1 tablespoon Creole seasoning, salt, and garlic powder. Whisk together. In the second bowl, add eggs, 1/4 cup flour, 1/4 cup milk, and 1 tablespoon oil. Whisk until smooth.
- Heat enough oil in a deep pan or deep fryer (I use my wok) to cover chicken once placed in oil. Or, you can flip them as they cook, if you don't have enough oil to cover. Heat the oil to 350 degrees.
- When the oil is hot enough, dredge chicken in the egg mixture.
- Then coat with flour mixture.
- Drop into hot grease. They will float when done (about 8 - 10 minutes ). I always cook until golden.
- Add only 8 - 10 pieces at a time, depending on how big your pan is. You don't want to overcrowd or will cool down your grease too quickly, leaving you with greasy chicken. You may want to adjust heat as you go if it gets to be too hot, but you want it hot enough to crisp the chicken.
- As each batch is cooked, drain on paper towels. While hot, I sprinkle with salt or Creole seasoning.
- Serve with my delicious honey mustard. To make the honey mustard, combine all ingredients together in a medium-sized bowl. Stir until blended and chill until ready to serve.
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BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 307 calories per serving
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 307 calories per serving
- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
- Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
- Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
- Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
- Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
- Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
- Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
- Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
- When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
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