Hello again!! If any of you know anything about blogging…it can be tiresome and uninspiring at times. Blogging can be a very lonely journey as we through something out into the universe and just hope it gets attention, helps people, or just allows us to have the simple pleasure of getting something off our chest. I first started this blog as a way to archive my recipes. Well, I’ve been quite busy over the past few months. I’ve had a job change, began my final graduate class, moved into our first (semi-fixer-uper) house…and found out I was expecting baby #2! I’ll likely be sharing more of my life as I share more recipes, but I wanted to share a bit about what has been on my plate! And speaking of plate, it hasn’t always been very wholesome. I strive to be authentic so that’s the truth…as ugly as it is. Through our busyness, eating well doesn’t always make the cut but boy, do I pay for it and quickly regret it.
I’ve got some delicious recipes to share that have made me LOVE cooking again. I love it dearly and often say out loud “Honey! I’m cooking again and I love it” to my husband while I return to my cooking roots.
First up on my list of recipes to share was the tangy dinner that we enjoyed tonight:)
One of my favorite college meals was a buffalo chicken wrap. It’s been years since I’ve enjoyed one…until now! I think the main star of the show is the buffalo recipe…and it’s only three ingredients! I made this buffalo sauce a week ago and it’s been a welcomed addition to a few dishes this week. The chicken tenders are simple with that extra breading that we all love with our buffalo chicken.
I would suggest making this into a salad with crispy romaine lettuce, shredded carrots and celery topped with ranch dressing. You can also enjoy it with your favorite gluten free wrap (I’ve yet to find one that is free of unwanted ingredients) or make shredded chicken nachos. The possibilities are endless 🙂
1 1/2 lb chicken breast cut into strips
1 cup almond meal or flour
1/4 teaspoon sea salt
1 cup hot sauce (I prefer Franks Red Hot)
4 tablespoons of ghee
2 teaspoons lemon pepper seasoning
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2. Prepare the chicken by patting dry with a paper towel.
3. Set up your dredging station with a large mouthed bowl with the egg beaten and the almond meal or flour. Mix the salt in with the almond meal or flour.
4. Dredge the chicken by first placing chicken in the egg mixture then the almond meal or flour. Set onto the prepared baking sheet.
5. Bake in the preheated oven for 15 minutes.
6. Meanwhile, prepare the sauce by combining all ingredients into a small saucepan over medium heat. Right as the sauce begins to boil, reduce to a simmer while the chicken cooks for 10 minutes or so.
7. Once the chicken has cooked for 15 minutes, brush the buffalo sauce on the chicken (I only did one side of the chicken) and bake for another 10 minutes. Broil on high for 2-3 minutes.
8. Serve on top of your favorite salad or in a wrap!