Chocolats Noir de Domaine & Panées Nuggets de Poulet (Gluten-Free, Dairy-Free Chicken Nuggets)

This post is linked to the Friday Foodie Fix–Chicken over at The W.H.O.L.E. Gang and Slightly Indulgent Mondays over at Amy’s Simply Sugar and Gluten Free.

Chocolats Noir de Domaine

A few days ago I came home to find a package by the mailbox. The label showed it was from “Chocosphere.” Chocosphere? Chocosphere! YES! Had I died and gone to heaven? Happily, that’s the way I felt. While I had been expecting a package, I hadn’t remembered that it would come from the Chocosphere. Oh my. I’ve always said I’d never relocate, but now that I know Chocosphere exists … hmmm.

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Right before Valentine’s Day, I had commented on my friend Cathy’s blog, Noble Pig, like I do almost every day. Yes, you read that right … I comment almost every day because, amazingly, Cathy blogs almost every single day. Her blog, Noble Pig, is a true delight. She shares stories about life with her husband, The Wild Boar, and her boys, the Hooligans. She shares phenomenal recipes—most of which are naturally GF or can easily be made so—with mouthwatering, step-by-step, fabulous photos. She shares her wisdom on wine, but in a very helpful, non-snooty way (which is certainly the way I prefer to get my wine advice). In fact, Cathy and her husband are in the process of establishing a vineyard and winery in Oregon—no small task, especially since they currently reside in California.

Cathy’s blog is so enjoyable and popular that she’s had 3.5 million visitors in a year’s time! Wow, huh? To celebrate Noble Pig’s one-year milestone, she had a giveaway of Valrhona chocolate, specifically Chocolats Noir de Domaine, as a token of appreciation to her readers. When I checked back on Valentine’s Day, the morning before our party, I found out I had won. Yippee!! Boy, that news was exciting and energizing at a time I needed energy in a big way. :-)  Are you familiar with Valrhona? I was not before reading Cathy’s blog, but I am now. Cathy shares the details on Varlhona’s Chocolats Noir de Domaine here, stating her favorite of the three bars was Palmira. I totally agreed with her. Perhaps it was due to the subtle yet wonderful honey aspect of the Palmira. You guys already know my preference for honey. Thanks again, Cathy, for such an exquisite treat and long live the Noble Pig!

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Although I’d seen the photos on Noble Pig, it was quite something holding this fine chocolate in my hands in its handsome presentation box and packaging. Of course, the next question was if the Varlhona’s Chocolats Noir de Domaine were gluten free. Many fine chocolates are gluten free (without malt or wheat ingredients like cookie bits and such added, of course), but some like Godiva will not state they are GF because of cross contamination possibilities. The back of the packaging for each bar contained the same statement (in both French and English): “This product may contain traces of nuts, milk and egg proteins, gluten and peanut.” The ingredients listed were nothing of concern, so Varlhona seemed to be stating the possibility of cross contamination.

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At this juncture, one must always make a judgment call. And, I’ll be the first to tell you that the call I make is not the same each time. The factors vary, so my choice varies. The need to weigh many factors for most processed foods is one of the reasons I choose to eat GFE most of the time. With real food and simple recipes you make from that food, you are much more confident about what you are eating. (Obviously, that holds true whether you are gluten free or not.) Well, you know which choice I made this time because I already told you that I really enjoyed the Palmira. While I didn’t have an obvious reaction to any of the bars we sampled, we all know that does not mean necessarily that a product is 100% gluten free. My husband and I shared what we ate of the chocolate, too, so I wasn’t eating a huge amount at one time either—another possible factor if gluten was, in fact, present in this chocolate. If the chocolate did contain some gluten, was the amount less than 20 parts per million (ppm)—the proposed FDA standard for “gluten-free” status? Or perhaps any gluten was less than 10 ppm, the standard used by the Gluten Intolerance Group’s Certification Organization (GFCO) before a product gets the GF label.

By the way, along these lines, some both interesting and alarming data came out of information submitted to the Food and Drug Administration when it was collecting input for use in developing its standard for “gluten-free” status on a product. (You probably know that the standard remains proposed, but not yet set officially.) Most likely the following information will be the subject for a more in-depth discussion on another day, but the Food Allergy & Anaphylaxis Network (FAAN) presented data that showed that more peanuts were actually present in products that stated they were made in the “same facility as products containing peanuts” than products that “shared equipment as products containing peanuts.” This data was an eye-opener to many who thought they had been making the better choice. Specifically, most people had stated that they would not eat products made on the same equipment as products containing their allergen of concern, but significantly less people were concerned if the products were simply made in the same facility as products containing that allergen. Obviously, FAAN’s intent in sharing this information with the FDA was to show how meaningless food labels can be as well as the scope of the food allergen issues within food manufacturing.

Panées Nuggets de Poulet

Oooh, that sounds wonderful, doesn’t it? Even if you have no clue what it means. ;-) Like the Valrhona, also, French. English translation: chicken nuggets. You can laugh, and I don’t blame you. Chicken nuggets are definitely in a different class than Valrhona chocolates, even when you call them Dégonfler des Pépites. However, not all chicken nuggets are those horrid pressed meat things that come in a freezer package or a carry-out container and contain wheat.  If you are wondering where I got the French term, while I was in my French frame of mind after eating Chocolats Noir de Domaine, I looked up the French translation of chicken nuggets. I admit the Pepites part sounds more Spanish to me, but in any regard, the French sounds much better I think.

I’ve been making my own chicken nuggets for many years, long before I went gluten free. They are extremely easy to make. Do you have kitchen shears? Then you can make a chicken nugget. There’s no need for soggy, tasteless chicken nuggets. You can easily make crispy and delicious chicken nuggets. Plus, have you ever looked at the ingredients on a package of chicken nuggets? Even gluten-free ones? That’s setting aside the concerns and anger precipitated by the recent Wellshire Farms deceit or looking at the high costs of commercially prepared chicken nuggets. There are plenty of reasons to make your own chicken nuggets. Finally, not only children like quality chicken nuggets, but also adults … well, my homemade ones for sure. Bite-sized, crunchy outside/tender inside chicken bites that you can pick up with your fingers and dip in a nice little sauce—what’s NOT to love?

Do you have some boneless chicken breasts thawed out, but lacking inspiration to make anything with them? Try these chicken nuggets. If you have kids, get them involved with the “breading” part. Going to a casual party? Take some of these homemade chicken nuggets. They’ll go quickly. Gussy them up a bit like I did by placing them on a festive plate and serving your dipping “sauce” in an elegant container with a beautiful serving fork.

I am actually sharing two chicken nuggets recipes, both GF, of course, and naturally GF, so GFE. The first is one I’ve been making since going GF. The second one I used years ago. The recipe came from a co-worker friend. It’s lower in fat and calls for cornflakes as the breading. So, it is easily adapted to GF by using GF cornflakes. However, if you recall I don’t typically buy GF specialty products, so I rarely make this version although I enjoy it as much as the first version. Each time I make chicken nuggets, my husband looks at the plate I hand him with a bit of disdain. You know that look …as if to say, I can’t believe you are serving me this. But then he eats his meal and says, “Hey–these are really good! Did you make them?” Yep, each time. LOL In his defense, I don’t make them that often, so he forgets. And, most chicken nuggets are not something you really want for dinner. But, it’s kind of nice surprising and delighting him with something so easy to make. :-) I like making these when I don’t really feel like cooking much. From start to finish, in about 30 minutes, they are ready to eat. Add a baked potato or some oven fries and a simple vegetable and you are good to go!

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Crispy Chicken Nuggets
(Click here for a print version of both recipes.)

4 boneless chicken breasts (a little over a pound)

1 large egg, beaten

1 1/2 cups crushed potato chips (Utz regular  and Lay’s classic chips are GF)

¼ tsp ground black pepper (and other seasonings of your choice … you do NOT need salt because there’s enough in the chips, but perhaps a little Cayenne pepper or Old Bay for a little bite would be nice)

Preheat oven to 450 degrees.

Place crushed chips in a bowl.

Using kitchen shears, cut chicken into nugget-sized pieces.

Dip chicken into egg and then press pieces into crushed potato chips on all sides.

Place chicken on an ungreased baking sheet or glass baking dish. Bake about 20 minutes, or just until a “test chicken nugget” loses its pink color throughout.

Serve with dip/sauce of your choice: perhaps simply raw honey (our personal favorite since our bees work so hard to make it for us), my all-purpose sauce, sweet and sour sauce like the one Robin Sue posted recently at her blog, Big Red Kitchen, or maybe even a nice Dijon mustard to make the grown-ups feel, well, more grown up.

Adapted from a recipe on the celiac listserv (author unknown)

Notes: I crush my potato chips by placing them in a Ziploc bag and using a rolling pin. For the “breading” stage, I place my crushed potato chips in a bag, like a paper lunch bag, and shake until coated. You can use this recipe for whole boneless chicken breasts to make oven-fried chicken. This recipe is a good reason to hold on to your bag of potato chips when you get to the bottom and all you have left is crumbs—less work for you and less waste for the planet.

Tasty Chicken Nuggets

1 pound boneless, skinless chicken breasts
1 cup cornflake breading (see recipe below)

Using kitchen shears, cut chicken into nugget-sized pieces.

Dredge chicken in shallow bowl filled with breading.

Place chicken on a greased baking sheet or glass baking dish. Bake 20 minutes, or just until a “test chicken nugget” loses its pink color throughout.

Serve with dip/sauce of your choice: perhaps honey (again our personal favorite), my all-purpose saucesweet and sour sauce, or perhaps the mustard of your choice.

*Cornflake breading

4 cups cornflake crumbs (Erewhon are GF)
4 tsp chicken bouillon granules (Hormel’s Herb-Ox chicken bouillon granules are GF)
4 tsp paprika
2 tsp poultry seasoning
1 tsp Italian herb seasoning
½ tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder

Combine all ingredients and mix well. Store in airtight container in the refrigerator. Can also be used as coating for fish and whole chicken breasts.

Notes: I turn my cornflakes into crumbs by placing them in a Ziploc bag and using a rolling pin. For the “breading” stage, I place the crumbs in a bag, like a paper lunch bag, and shake until well coated. This recipe is much lower in fat than the previous version, but still very tasty. This recipe was passed on to me many years ago by a co-worker. I still use the copy that she wrote on a stenographer’s notebook sheet, but I have no idea of the origin and could not find this recipe online.

That’s my two-for-one deal for you today—enjoy. Oh, and let me know if you’ve been to the Chocosphere lately!

Shirley
Not just GF, but GFE!

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Comments

38 Responses to “Chocolats Noir de Domaine & Panées Nuggets de Poulet (Gluten-Free, Dairy-Free Chicken Nuggets)”

  1. Cindi on March 9th, 2009 1:30 pm

    I can personally vouch for the Tasty Chicken Nuggets. You gave me the recipe ages ago (maybe mid-90′s?) and I’ve been a loyal fan ever since. I’ll have to try the other recipe, too.

  2. noble pig on March 9th, 2009 6:59 pm

    So glad you were able to enjoy it! Now I want more.

  3. Shirley on March 9th, 2009 8:07 pm

    Cindi–I had forgotten you have that recipe! Mid-90s … yeah, probably. It just goes to show that I am still using the same recipes I used long before going gluten free and they are ones that all can enjoy. :-) Please let us know how you like the Crispy Nuggets recipe.

    Shirley

  4. Shirley on March 9th, 2009 8:09 pm

    noble pig–Cathy, oh, I can see why you’d want more! :-) Hmmm, I haven’t delivered the last two bars to our dear friends as planned yet. They are taunting me and they are not expecting them … LOL

    Shirley

  5. Jennifer on March 9th, 2009 9:06 pm

    I will have to try these for the grands. Bought the Wellshire chicken nuggets the other day. Maybe that is why my tummy is upset! And they were terrible. It was if someone had all ready chewed the meat! Yuck.

  6. Ali (Whole Life Nutrition) on March 10th, 2009 12:00 am

    Congrats on winning the chocolate, how fun!!

    I just made chicken nuggets last night for dinner, the girls love them. And I did exactly like you said – served them with oven fries and steamed green beans. I had a large salad also. I had not thought of using potato chips! The other recipe looks good too. Thanks so much for sharing this! I am going to experiment a little more now with my recipe. I like some of the spices you add.

    -Ali :)

  7. Shirley on March 10th, 2009 6:26 am

    Jennifer–Yuck on the Wellshire Farms chicken nuggets. I know Whole Foods had pulled their products of concern per this article. I don’t know if the problem has been resolved. It seems like an issue that widespread in their products could not be fixed immediately, but maybe Wellshire Farms has resolved the issue. I have not heard any media reports that they have though. The way you describe chicken nuggets is the way most processed chicken nuggets are though. I bet your grandchildren will be so happy if you make them some chicken nuggets using one of these recipes! Oh, and your tummy will be, too! :-)

    Shirley

  8. Shirley on March 10th, 2009 6:36 am

    Ali–Yes, winning the chocolate was a wonderful Valentine’s Day treat! Then there was the anticipation of its arrival, getting it, eating it …. all good. :-)

    I bet your kids loved your chicken nuggets meal last night and it was very healthy! Let us know what you think after you try some variations. We might be able to learn a variation we like from you. :-) Oh, please also tell us how you make your chicken nuggets currently … if you have time to share.

    BTW, I know you don’t use eggs that often. I’ve made the potato chip version without using an egg before. I just used moist chicken and it worked fine I thought.

    Thanks,
    Shirley

  9. Tara A on March 11th, 2009 6:36 pm

    Dear Shirley, i like your website, even though i’m not allergic to gluten!! i love the pics of the valentines party! i also like the food pics, they look sooo good! mom says: love that chocolate! : -). i will send this website to my past 4th grade teacher.– HI SMOKEY!!!!!!:-]
    –tara

  10. Shirley on March 11th, 2009 7:42 pm

    Well, hello, Tara! What a pleasant surprise to see you here! :-) You’ve made my point exactly … you don’t have to be gluten intolerant to enjoy and use this site. The foods are “regular” foods. Thanks for the comments on my photos and I’m so glad you are going to pass this on to your former teacher who is gluten intolerant. I’ll pass on your hello. ;-) Agree with your mom’s comments … chocolate rules—in moderation. Hello to your dad! Maybe you can make one of these chicken nugget recipes with your mom!

    Thanks,
    Shirley

  11. Kay on March 11th, 2009 8:48 pm

    Okay, now I’m hungry for chocolate and chicken nuggets!

  12. RobinSue on March 12th, 2009 5:52 am

    Shirley,
    Quick question. Have you tried the brown rice pasta? Is it good. I have seen it in Trader Joe’s and would like to try it but after trying their brown rice tortillas I chickend out. The tortillas were rubbery and tasted like plastic- not that I have ever eaten plastic! They ended up in the trash. I don’t think I have gluten issues. My headaches stem from an crocked neck! Old nursing injuries. So I try to avoid all inflammatory foods such as the starches, refined sugars, etc. I also do not do caffeine except for a little chocolate, no MSG-poisen to me, hydrogenated oils except for the occasional box mix, and preservatives. I did find some gluten free snacks at Trader Joe’s and like then as I know they are not as inflammatory as gluten snacks. I get more bloated from dairy products and have to be careful with those. I had more of a “muffin” gut or belly fat which is gone now!! But I am paying attention to the glutens and will experiment to see if I have extra issues and will do some more research on the subject. I like your site and the links to the sites with gluten info. I think it would probably good for everyone to decrease the refined flours and sugars!

  13. Shirley on March 12th, 2009 6:11 am

    Hi, Kay!–Well, that’s not a bad thing! Especially when they are homemade chicken nuggets and divine chocolate. Don’t eat these two together though! LOL

    Shirley

  14. Shirley on March 12th, 2009 6:42 am

    Robin Sue–Thanks for stopping by! Yes, I do use the brown rice pasta occasionally. I say occasionally because I don’t eat pasta that often. I find I do better without all the carbs and dairy that are usually in pasta dishes. I use the Tinkyada brown rice pasta because that is what’s available closest to me. Trader Joe’s is an hour and a half away (both north and south). I’ve heard folks really like their pasta.

    Sorry, about the brown rice tortillas. I haven’t tried them myself. I’ve been sticking with corn thus far (although I know that corn has some of its own issues). However, Ali at Whole Life Nutrition just posted on some brown rice tortilla wraps and how to make them more pliable here.

    I appreciate what you are saying, but respectfully, very few of us think we have gluten issues. I had eliminated lactose, caffeine, acid-producing foods, etc. in trying to resolve my own symptoms. Each thing seemed to help, but it was only when I removed gluten that everything finally came together. Also, speaking of inflammation, gluten is a huge inflammatory agent for folks who have problems with it. I believe that’s why my cholesterol is now perfect after being gluten free for almost 6 years. (Previously, it kept climbing and climbing and doctors wanted to put me on statins.) Finally, I think the fact that you had zero headaches after eliminating gluten in your detox diet (that you shared on your great blog, Big Red Kitchen) is a real indicator that gluten could be a factor.

    BTW, dairy issues are often secondary to gluten issues. Some folks see those resolved after going gluten free, but some not. (Lots of data supports dairy not being good for us, in general.) Also, people with gluten issues have many more bone, muscle, joint issues that are not often recognized as gluten symptoms. I had osteopenia when first diagnosed, but after 4 years of eating gluten free and finally absorbing calcium, etc. my bones returned to normal!

    I recommend testing to find out for sure if one has issues with gluten (start with celiac testing, but do gluten sensitivity testing if celiac is negative). To me, just trying to pay attention to gluten’s effects is too difficult. There are so many other factors involved and if we have gluten issues, even tiny amounts (less than 20 ppm is the proposed standard for allowable amounts in food) can cause harm and keep symptoms going. Anyway, didn’t mean to go on and on. Thanks so much for your comments and kind words!

    Shirley

  15. RobinSue on March 12th, 2009 2:29 pm

    Shirley,
    I am going in for blood work next week. You could be right about the dairy. Is the celiac test and gluten sensitivity as blood test that my doc could order while doing the other blood work? May as well check while I am at it.

  16. Shirley on March 12th, 2009 8:28 pm

    Hi Robin Sue–It’s a great idea to go ahead and get tested. While your doctor should know about the celiac test and be able to order it for you, that is not a given. A huge reason that celiac is so underdiagnosed (97% remain undiagnosed) is that doctors can be very uninformed about celiac and its presentation. In fact, I just got off the phone with a family practice doctor who admits he knows very little about celiac or celiac testing. He knew it as a digestive disease only, but even with that knowledge he does not test his patients who have IBS for celiac. And, he is a well-known and well-respected doctor. He had called me after attending a talk I did this past weekend because he wanted to learn more. So, I hope you can get your doctor to test you for celiac or refer you to some who can. Be assertive if he starts hemming and hawing about the need to test you. The initial testing is typically blood and gene testing. If positive, then an endoscopy with a biopsy of the small intestine is done. The latter must also be positive before a celiac diagnosis is made. BUT (there’s always a but, right?) at least one study has shown that the blood testing is not extremely accurate. In this particular study by Dr. Peter Green, et al, 30% of biopsy-proven celiacs did not test positive on the blood work. AND Dr. Alessio Fasano, another celiac expert, has stated that as many as 40% of biopsies are either done incorrectly or interpreted incorrectly. As far as the gene testing, 2-3% of diagnosed celiacs do not have the celiac genes identified to date. Still I recommend having the celiac testing done.

    If the celiac testing is negative, then I recommend the Enterolab Gluten Sensitivity Test (www.enterolab.com). This is not a test you do through your own doctor and I’ll be the first to tell you it is controversial. It is done through a doctor-administered website and the testing and results have not been peer reviewed/published yet. But, so many people who would not test positive on the traditional testing have tested positive for sensitivity, gone gluten free, and have done a complete turnaround with their health.

    Obviously, it’s not a black and white subject (at least IMO). I know … you thought you were asking a simple question. I hope Melissa from Gluten Free for Good will weigh in because she is very knowledgeable about celiac testing specifics.

    Shirley

  17. glutenfreeforgood on March 13th, 2009 7:04 am

    Hi Shirley and gang — I’m on my way out of town for the weekend, so I can’t really address this the way I should right now as it’s such murky territory. Each case is so different. When I work with people, I look at each situation as a puzzle. What are all the puzzle pieces that we have and what’s missing? That includes symptoms, family history, medical history, lifestyle, etc. — then I go from there.

    I agree with you that genetic testing is a good place to start, although having the genetic marker for celiac does NOT mean you have the disease or will get the disease. If you don’t have either one or both of the genes, you can rule celiac out. These two markers (DQ2 & DQ8) are not the only genes that code for celiac though — but, at this point researches believe that you need at least one of these to end up with celiac.

    Now, you may not have the genetic marker, but still have problems with gluten. Like I said, this is murky territory and scientists are uncovering more of the mystery all the time and there is some controversy around what testing is best.

    Here’s the current rundown of tests:

    Genetic test to see if genes necessary to develop the disease are present (it’s a simple cheek swab). You can do it through EnteroLab or Kimball Genetics here in Denver. If you want more info, let me know. These two places do it a little different, just so you know. Long story.

    Antibody Testing to help diagnose the disease: Anti-tissue transglutaminase (tTG-IgA), Total serum IgA, and sometimes anti-endomysial antibody test (EMA-IgA) depending on the panel available. Anti-gliadin antibodies (AGA-IgGand AGA-IgA) are NO longer used. They aren’t reliable tests.

    Inova Diagnostics (http://www.inovadx.com/Posters/gastro/gastro.html) has some other options for testing. I don’t have time to go into detail, but you can check that out as well.

    And as you stated, Shirley, EnteroLab has a poop test that doesn’t diagnose celiac, but Dr. Fine believes it to be an accurate determinant of antibodies to gliadin. That’s an option as well.

    Current mainstream thought is that the biopsy is the gold standard, but there are some who feel that with enough correct puzzle pieces, it may not always be necessary.

    Dr. Tom O’Bryan is on the cusp of having a saliva test for response to gluten. You can check his website for that. He’s going to charge $125 for that, but I don’t think it’s on the market yet and probably won’t be accepted by the mainstream medical people. I don’t know — I’m going to watch and wait on that one.

    Anyway, that’s some of the current information. Hope it helps. No time to reread my comment, ignore spelling and grammatical errors!! I’ll be back next week, Shirley, if you have questions, email me.

    :-)

    Melissa

  18. RobinSue on March 13th, 2009 7:30 am

    Thanks Shirley and Melissa, this gives me alot to think about. I think I should sit down with someone and go over my history. I appreciate all of this information and will continue to follow the subject closely. My main symptom is my headaches so I will look into this more.

  19. Shirley on March 13th, 2009 7:47 am

    Melissa—Thanks a million times over for popping in before your weekend away and sharing this very important info! And, your response looks great to me! The saliva testing is very intriguing. Thanks also for pointing out that having the celiac marker does not mean you have celiac, of course, or will get the disease. Unfortunately, I neglected to mention that. But, like you said, having the genetic marker can be an indicator that you may have or develop gluten issues, even if you never develop celiac.

    I really believe that the face of testing will change completely in a few years if/when the Alba Therapeutics drug (now called AT-1001, in clinical trials, and granted FDA “Fast Track” designation) is approved for use to allow folks to eat gluten. When the release of that drug is definite, Big Pharma will be willing to invest money (and lots of it) in improving current testing and broadening the definition of what constitutes a gluten issue that requires treatment. While many of us would not consider taking a drug when our diet can solve the problem, the evolution of diagnosis and testing should be a good thing.

    Have a great weekend and thank again, Melissa!

    Robin Sue–Hope this info helps a litle more. :-) I am sure you can now see that the topic of testing is not a simple one … another reason that the majority of those with gluten issues remain undiagnosed. Being forearmed with this info from Melissa should be helpful when you speak with your doctor this week. Good luck! I hope you’ll report back later to share your experience. Those of us with gluten issues, from sensitivity to celiac, just want others to avoid the illness that we ourselves dealt with before going gluten free.

    Best,
    Shirley

  20. V-Grrrl on March 13th, 2009 1:32 pm

    I have to try this recipe for my Boy. He loves chicken nuggets but I never make them at home. He only gets them during rare forays to McD’s.

  21. Shirley on March 13th, 2009 5:27 pm

    Hey, V! You probably want to try the crispy chicken nuggets version first, just because most of us have eggs and potato chips on hand. The tasty chicken nuggets version requires a few more ingredients, but that is a great recipe, too. I am sure your Boy will be more than happy if you are having him taste test chicken nuggets at home. ;-)

    Thanks for stopping by! :-)
    Shirley

  22. Absolutely Not Martha on March 14th, 2009 1:10 pm

    that’s really interesting data, shirley, about more peanuts found present in same facility than on shared equipment. who’d have thunk? btw, my son had kettle cuisine’s chicken noodle soup for the first time last night and LOVED it. have a great weekend!

  23. Shirley on March 14th, 2009 3:09 pm

    ANM–Thanks for stopping by, Jackie! Re: what’s safe and what’s not … yes, perception is not always reality. I’ll be anxious to see how the next phase of the FALCPA goes with “gluten-free” labeling per the new standards.

    Also, thanks for sharing your son’s review of the Kettle Cuisine chicken noodle soup! I’ve heard rave reviews about the KC clam chowder myself. Their soups aren’t carried near me, but I will be looking for them when I am visiting stores that carry them.

    Thanks … back at you, :-)
    Shirley

  24. Diane-The WHOLE Gang on October 18th, 2009 9:27 pm

    Oh, chicken nuggets coated with potato chips. I’m in love! I’ll have them with chocolate please. Thank you for sharing this on Friday Foodie Fix.

    • Shirley on October 19th, 2009 7:14 pm

      Diane–Hmmm, I had chocolate-covered potato chips before and they were pretty tasty. Could we make chicken mole nuggets? ;-)

      Shirley

  25. hannah on February 2nd, 2011 3:00 am

    where is the honey sauce…that link takes me to honey hot chocolate.

    • Shirley on February 2nd, 2011 7:53 am

      Hi hannah–First, it looks like you are new here–welcome to gfe! :-) Regarding the honey sauce, it’s not really a honey sauce that we use, it’s simply raw honey. Our family doesn’t think any sauce can beat that when it comes to chicken nuggets. Anyway, I updated the post to—hopefully—make that clear. I originally included the link to the honey hot chocolate to show why honey is our personal favorite. I’ve updated that to link to the post that tells about our honeybees just in case anyone is interested. Hope that clears things up!

      Shirley

  26. Stephanie on March 21st, 2012 6:22 pm

    Do you know how these freeze/keep? I’m thinking of making these for my daughter who is GF and maybe making up a whole batch of them. What would you recommend for freezing/reheating?

    • Shirley on March 22nd, 2012 9:28 pm

      Hi Stephanie–First, thanks so much for all the kind words and welcome to gfe! :-) I’ve never frozen either of these nuggets before. The second version does not call for egg and neither of these recipes call for dairy. I think the second version would freeze well and reheating time would probably be about the same amount of time as if cooking them freshly made. I’m guessing though. You’ll have to experiment some. I’d recommend freezing the nuggets on a cookie sheet for about a half hour so they are individually frozen and then putting them in a ziploc bag or other container so then you can take out however many you need. The first version can be made without egg as long as they are wet so that the potato chips will stick to them. I’m not sure how they’d hold up for freezing without the egg though. But give it a try. The worst that could happen is that the crushed chip “breading” will fall off and then you’ll know. ;-) Egg substitutes may work, but I’ve never tried them.

      There are a number of recipes on gfe that will work for your requirements, but there are also many wonderful blogs that have gf/df/ef recipes. The minutes I start naming them, I’ll leave many out, but you can start with sites like She Let Them Eat Cake, Adventures of a Gluten-Free Mom, The Mommy Bowl, Lexie’s Kitchen, and And Love It Too. Note that not all recipes on each site listed is gf/df/ef, but She Let Them Eat Cake has only those types of recipe and the others have many recipes that are free of those ingredients.

      You’ll have fun making some terrific creations! :-)
      Shirley

  27. Stephanie on March 21st, 2012 6:30 pm

    I also forgot to mention that I have an egg and dairy allergy (while my daughter has dairy, she is okay with egg) so is there a substitute that you would recommend in this case?

  28. Stephanie on March 21st, 2012 6:32 pm

    okay, last thing…any links you could point me to that have GF, DF AND Egg free recipes would be great. I find several things that are GF and DF but usually not all three. Looks like your website is super great! Will probably be checking here regularly.

  29. Lisa on July 16th, 2012 8:01 pm

    Very confused – degonfler des pepites means to deflate the chips, or seeds…. chicken is poulet and nuggets are morceaux. Morceaux de poulet pane (sorry – lacking the accent over the “e”) – that word means “breaded” so not sure where you got the definition for the pepites! Pepites de chocolat are chocolate chips, usually. Thanks for the laugh though it was surely inadvertent! :-)

    • Shirley on July 16th, 2012 8:40 pm

      Hi Lisa–Welcome to gfe. I’m glad to give you a chuckle, but yes, it was inadvertent and I’m sure I didn’t just make that now clearly erroneous translation up on my own. I usually use online translation tools for such forays into other languages. While I know from high school French that translations are not literal and going back and forth between two languages can create problems, morceaux de poulet pane comes up as “pieces of chicken scampi” using the translator. I’m going with Panées nuggets de poulet, which is what I am currently getting when I enter “breaded chicken nuggets” (and it works translating the other way, too) and have changed the post accordingly. Chances are that I’ll never get a term that will make everyone happy. But the potato chip nuggets … they do make everyone happy. Even the gluten-full folks always love them!

      Thanks for taking the time to comment and set me straight! Hope you enjoy the nuggets. :-)
      Shirley

  30. Lisa on July 16th, 2012 8:02 pm

    Oops – thought I would have an edit option – forgot to include what a great idea it is to use potato chips for the nuggets, I will be trying this out, thanks!

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