Low Carb Chicken Tenders – Meal, Salad & Snack

Low Carb Chicken Tenders

Low Carb Chicken Tenders

Recipes for low carb chicken tenders are on almost every beginner low carb website on the net.  They are amazingly simple to make, and no one would ever guess they are “diet food.”  I’m including them here only because not many of my readers spend a lot of time at low carb diet boards.  🙂

At some point, every new low carber will start craving something breaded and fried.  And even long-time low carbers sometimes miss an occasional junk food fix.

Here’s a legal solution!

Ingredients:

Fresh or frozen chicken breast strips
1 beaten egg
dry grated parmesan cheese (the kind in the plastic jar)
Oil for frying

Cut chicken breast strips into bite sized pieces.  Dip in beaten egg.  Put 1/2 cup parmesan in a bag and drop chicken pieces into bag, shaking to coat, adding more cheese as needed.

Fry chicken tenders over medium heat.  (High will burn the cheese.)  Cook just till white, moist and tender inside.  Drain on paper towels.

Chicken tenders in salad.

Chicken tenders in salad.

The cheese is pretty salty, so you might not need additional salt.  If you do, sprinkle the salt over the tenders while they are draining on the paper towels.

You can use the tenders as a main dish for a simple meal, in salads, or just as a snack.  I use spicy brown mustard with a little splenda stirred in to make a “honey mustard” dip.

The tenders are very portable and are easy to pack along for lunches or picnics.

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Hen of the Woods (Maitake) “Bacon”

Hen of the woods mushroom "bacon"

Hen of the Woods "bacon"

I’ve been working dried maitake mushrooms into our menu lately for their awesome medicinal properties.

I reconstitute them for 20 minutes in warm water, then use the tough stalks to make broth, and the more tender tips in other recipes.

The broth is great for cooking brown rice in and for making gravy.  The mushroom itself can be a little chewy, so I cut it in thin strips before cooking.

hen of the woods mushroom broth

Maitake mushroom broth

The other day I wanted something different, so I cut the caps into small strips, then fried them until crisp, sprinkled them with salt, and drained them well on paper towels.  They were very savory — intensely flavored — and would work wherever you would normally use bacon crumbles — over scrambled eggs, in salads, and my favorite–sprinkled over mashed potatoes and maitake gravy!  They are superb, and addictive!

I did one batch in virgin olive oil with a little butter, and other batch in peanut oil with a little butter.  The peanut oil batch was definitely the best!

bolete

Here's the bolete in my earlier post in its mature stage. Inset is when it was younger.

Here’s an update on the bolete I wrote about in my last post.  I found a fully mature version near where the others grew.  The cap has changed to brown.  The only way you can tell it is the same mushroom is by the stalk and the yellow pores.

The interior of the mature mushroom — stalks and cap — were riddled with bugs, though.  I will spare you a photo of the gory details.

I normally stick to chanterelles and boletes, and avoid gilled mushrooms except for a handful of distinctive ones that I know are safe.  There are so many dangerous ones that it’s not worth taking the chance on misidentifying one.  But I thought I really ought to branch out and start trying to learn more about them.

So I photographed these mushrooms in several stages of growth.  They had white spore prints.  I believe they are in the Amanita family — a family that has many fatally poisonous members.

amanitas

Amanita family mushrooms

Our weather is predicted to be in the 90’s for the next two weeks, at least.  So I won’t be out doing  much mushroom hunting until it cools down a little.

P.S. David Fischer has identified these mushrooms for me as Amanita “close to A. rubescens,” as far as he could determine from my small photos.

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