Dana's Recipes

Love Chicken Fingers but have been avoiding them because of the breading? So was my wife, until we came up with this recipe which uses shredded coconut and coconut flour! Serves 2. Ingredients: Two Small or One Large chicken breast. 3/4 cup coconut flour * 3/4 cup shredded coconut * 3 eggs 1/2 cup coconut oil * Salt & Pepper to taste We buy coconut flour and shredded coconut at Bulk Barn . *adjust as required. Method: Cut chicken into strips Whip the eggs and pour into a bowl, and place coconut flour and shredded coconut into separate bowls. Dip strip into egg mixture, then in the flour, coat with egg again, and then coat with the shredded coconut.  Place on a plate until all the strips are coated. If you have left overs in the bowls you can recoat the chicken pieces if you want thicker batter. Heat up a large fry pan to medium heat on your burner. Add the coconut oil. When hot, add your chicken. Cook 4 minutes per side. Place on a plate wi...

First established in the 1700s when potatoes became a staple of the poor, this dish was typically made of leftover meat and vegetables, covered with mashed potatoes and baked. Today it is generally made from scratch and has several variations.  The meat for example can be ground beef, cuts of stewing beef, ground chicken or turkey, ground pork or lamb while the potato covering can be made with white, golden or red potatoes, sweet potatoes or entirely replaced with rice. For the vegetable mixture, almost anything goes. As always, here is how I have made it recently, and by that I mean it is rarely ever the same. Ingredients Meat Mixture: 1  to 1 ¼  lbs ground beef 2 medium onions 1 largish carrot ½ cup peas 14oz can of Diced Tomatoes Three cloves (or more) of Garlic Sprig of fresh rosemary 1 teaspoon of thyme Dash or three of Worchester Sauce or Braggs Seasoning Sauce (gluten-free option) Arrowroot powder or corn starch Salt and ...

There isn't anything more English than Roast Beef for Sunday Dinner. The dish was so stereotypically English that the French have been using the word "rosbif" to describe their cross channel neighbours from at least the Napoleonic era. Photo Gallery by QuickGallery.com  Here is how I do it, without the Yorkshire pudding sadly. My wife has taken a gluten free approach to eating and as such,  I can't be bothered making it just for myself. But if company is coming... You'll need: 3lb rib roast 2 medium Onions 2 Celery stalks 2 Carrots 3 Garlic cloves Rosemary Thyme Sage Balsamic Vinegar or Red Wine Or Guiness or a dark ale Salt Pepper Olive Oil Tablespoon of flour, corn starch or Arrowroot powder for thickener Lard - Optional, read on... Preheat your oven to 350 F. Base for the Gravy:  Roughly chop your onions, celery, carrots, and garlic. No precision here. Just get a large knife and start chopping. Then grease your roasting pan or dish...