These are delicious! It is especially wonderful when you use pear sauce to dip the nuggets in. I can cook both the nuggets and the fries simultaneously and have a meal made within 30 minutes or so. This has become my go-to meal due to its ease and delicious flavor.
•16 oz turkey breast tenderloin, cut into even bit sized pieces
•1 teaspoon kosher salt
•1/4 teaspoon black pepper
•2 tsp olive oil
•1/4 cup brown rice flour
•1/4 cup crushed crunchy rice cereal (I used my blender)
•olive oil spray
1) Preheat oven to 425°. Spray a baking sheet with olive oil spray.
2) Drizzle olive oil over turkey and toss to coat turkey
3) Mix salt, pepper, flour, and cereal in a plastic bag.
4) Put a few chunks of turkey at a time into the dry mixture bag to coat, then on the baking
5) Bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked through.
1) ***Update: I’ve been making these a lot lately and I’ve changed it up a bit. I’m not using any brown rice flour (mostly because I’m too lazy to get it out of the freezer). I’ve also been dredging the turkey pieces in the breading mixture as it leads to a crunchier crust. And I’m not flipping them anymore, again because for me it leads to a crunchier crust.
2) ***During the Reintroduction Phase I started adding herbs (parsley) to the crust blend once it had been reintroduced into my diet to help enhance the flavor.
•3 medium russet potatoes (russet are the best choice for perfect crispy fries)
•1-2 Tablespoons olive oil
•Cracked salt and pepper, to taste
1) Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes
into thin slices about 1/4 inch wide.
2) Add the fries to a large bowl and cover with cold water. Allow them to soak for at least
30 minutes but they can soak for as long as overnight. (Place in the fridge if soaking
more than an hour).
3) After the fries have soaked, drain, rinse, and lay the fries on a paper towel lined cooling
rack to dry while you preheat the oven to 400 degrees. Blot the tops with additional
paper towels to absorb any excess moisture.
4) Line a baking pan with parchment paper or foil and spray with olive oil spray. Make sure
the previously used bowl is dry and add the potatoes to it, add 1-2 tablespoons of oil and
toss to mix. Add cracked salt and pepper if desired and again, toss to mix,
5) Evenly line the baking pan with the fries in a single layer. Bake for about 30 minutes,
flipping with a spatula after 15 minutes of cooking. Increase heat to 425 degrees and
continue baking until the edges look a little burnt!
6) Serve immediately.
This French Fry recipe was adapted from this recipe to meet TED requirements.