Golden Glazed Chicken Strips .

So, I bought some chicken tenders to make with my home made McNugget recipe, and when I got home and pulled the cornmeal out to make the coating, that I was trying not to eat grans, or carbs...Well, in the end, i did use a little cornmeal, just a light dusting, but here is what I came up with.

I am really sensory about my cooking. I guess that is why I am always making up recipes. I was sad that my oven baked chicken strips would not be crispy golden brown, because of trying to avoid the corn meal. So, my mins flashed to turmeric. I have been an inflammatory mess, and turmeric is so helpful, I try to fit it in everywhere that I can. So, the color problem was solved, and I had the idea that my tarragon roasted carrots would be a good pairing.

So I created my chicken strips with a spice rub mixture of the following:

Turmeric, sweet paprika, salt, while pepper, a little of the Frontier brand poultry seasoning.

Into the bag which held my chicken tenders, I poured olive oil to liberally coat, then in went the spice mix, and I coated the chicken turning and squishing the bag, I hate touching raw meat...I use gloves even for touching the outside of the bag...

Then, so as to use as minimal corn meal as possible, i dusted the pieces with corn meal, I forget how, I think I laid out the strips in the pan, dusted the top, then turned it over, dusted the bottoms, then turned then over once more..because for oven frying, you need oil on the dusting flour to make it crispy...but you know what, baked in my outdoor oven, with the carrots and potatoes, it came out with a thinner 'pot-liquor'...it had a nice coating, but more gooey than crispy...and that was fine...it was moist...Mmm

I will be working with this one some more. I will add to this post as I experiment...but it was delicious flavorful and healthy!

Tarragon Roasted Carrots

This recipe is so easy. Why didn't think of it before!

I was making a special lunch for two. My husband kept taking Friday afternoons off,after a year of upheaval at work, he is trying to catch his breath, and I kept being at work or etc,..he was not even sure if He could get home, but I wanted to make a special lunch.

More backstory, I am taking steps to better my health. I have been lax for about 5 years, a fixed and specific date where my heath was better than ever, but I got cocky and thought I did not need to be pro-active...first step was to get off most carbs...

I wanted to make herb roasted potatoes, but I did not want to eat potatoes, that would have set me back. Potatoes are great, but not for me right now. All of a sudden, since I was on day 5 off carbs, my culinary creativity returned with clarity of thinking.

I sprayed a pan with coconut oil, and added chunks of potatoes, and then chunks of...yes, carrot! My mouth is watering as it type!

To those I liberally dusted with tarragon, as little salt, and a little white pepper,very little, not enough to tell that it is really there, but it balances the sweetness of the tarragon tossed...

And baked in a 400 degree oven until the bottoms of both root vegies were brown and caramelized,for about an hour. Oh my! Unbelievably flavorful!!!

That is what I am going for. Flavorful! Not salty, no more deceptive fleeting carb-fixes....just flavorful! Enjoy!

Next post is the baked chicken strips I made to go with...also a winner!