Chicken Fingers with Honey Mustard Sauce

Found in the book, Paelo Happy Hour by Kelly Milton 

Ingredients 

2/3 cup pork rinds

1/4 cup almond flour

1 T garlic powder

1 t arrowroot powder

1 t onion powder

1/4 t cayenne pepper

2 eggs

4 chicken breasts

Honey Mustard Dipping Sauce 

Mayonnaise ( I use Hellmans)

2 T spicy brown mustard 

1 T honey 

1/2 t horseradish 

Preheat oven to 450 degrees

Using a food processor, grind pork rinds until they are crumbs 

In a bowl,,combine the pork rinds, almond flour, garlic powder, arrowroot powder, onion powder and cayenne pepper. Set aside.

Line a baking sheet with foil and coat light with coconut oil or spray with avocado oil.

In a separate bowl, beat the eggs

Cut each chicken breast into 4-6 strips. Dip the chicken strips into the egg and then roll into the pork mixture and place them on the baking sheet. Bake the chicken for 25 minutes and then boil it on high for another 5-7 minutes until crispy. Watch the chicken carefully to make sure it doesn't burn while broiling.

Meanwhile make the dipping sauce. Combine dipping ingredients in a bowl and serve with chicken strips.

Salmon Glazed with Honey and Mustard

Found this on Epicurious. The crushed caraway seeds add an unique taste to the salmon.

Salmon Glazed with Honey and Mustard - 4 servings

Ingredients:

1 1/2 pounds of Salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
1 garlic clove
3 T grainy dijon mustard
2 T mild honey
1/2 t cider vinegar
1/2 t. caraway seeds crushed (I love the taste of caraway seeds so I used more)

Preheat broiler. Line rack of a pan with foil and lightly coat with oil.

Pat salmon dry and put skin side down on pan. Season with 1/2 teaspoon salt.

Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds and 1/4 teaspoon pepper.

Spread mustard mixture evenly on top of salmon then broil 5 - 6 inches from heat until just cooked through, 12-15 minutes

Transfer salmon to platter.

Serve with a salad and or rice.

Bacon Wrapped Pork Tenderloin Medallions

Found on allrecipes.com  

Since we don't eat grains, we'll serve this with a big salad. This is a delicious pork main meal. Use a meat thermometer so you don't over cook the medallions.

Bacon Wrapped Pork Tenderloin Medallions - makes 4 servings - ready in 40 minutes

Ingredients 

8 slices bacon

1 T garlic powder

1 t seasoned salt

1 t dried basil

1 t dried oregano

2 pounds pork tenderloin

2 T butter

2 T olive oil

Preheat oven to 400 degrees

Place bacon in large oven safe skillet and cook over medium-high heat turning occasionally until light browned and still flexible ( 6-7 minutes). Drain the bacon slices on a paper towel lined plate. Remove an excess grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowel. Set aside.

Wrap the tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.

Place skillet into oven and bake until the pork is no longer pink in the center (17-20 minutes) an instant reading thermometer inserted into the center should read 145 degrees.