This pan seared salmon recipe is a simple and so useful to have in your back pocket. It is a perfect standard protein for quick weeknight meals, lunches for work or even for special occasions. With a few ingredients and a few minutes delicious salmon could be the answer to your hunger question.
These crispy buffalo wings are spicy, delectable, savory and have a crispy crunch that will keep you going back for more! These chicken wings are a low-carb, keto and paleo appetizer that is perfect for game day, baby showers, potlucks or just because! This recipe calls for such an unsuspecting but perfect ingredient to crisp the chicken skin during the baking process: BAKING POWDER! The recipe is simple and if you follow along you can have THE BOMB crispy wings in about an hour. Although these can be a stand alone appetizer you can try making them into a meal by having them with Roasted Asparagus.
- 2 lbs organic chicken wings separated into drumettes and flats
- 2 tsp baking powder, aluminum free
- 1.5 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp smoked paprika
- Non-stick cooking spray
- 3 Tbsp Unsalted butter
- 4 cloves of garlic, minced or pressed
- 1/3 cup Frank’s Red Hot Hot Sauce
- 2 Tbsp curly parsley, finely chpoped
- Preheat oven to 250 F.
- Rinse and pat chicken wings dry with paper towels then set aside.
- In a medium sized mixing bowl combine baking powder, salt, pepper, paprika.
- Add wings to seasoning mixture and toss until wings are evenly coated.
- Place aluminum foil on a baking sheet. Spray a wire cooling rack with non stick oil and then place on the foil-lined baking sheet.
- Place chicken wings on the wire rack leaving an inch in between each one.
- Place wings in the oven on the middle rack and set a timer for 30 minutes.
- In a medium sauce pan melt butter under low heat then add garlic and stir gently. Allow garlic to cook for two minutes under the low heat.
- Add hot sauce and parsley to butter garlic mixture, stir gently, remove from heat and set aside.
- When the timer alerts you that the wings have been baking for 30 minutes, leave the wings in the oven and increase the oven temperature to 425 F and reset the time for another 25 minutes.
- When the timer completes check and make sure the wings look golden brown. Remove the wings from the oven and immediately place in medium sized mixing bowl and then toss with butter and hot sauce mixture. Serve immediately!
Thes wings go beautifully with ranch or bleh cheese dressing and side of celery or carrot sticks.
Nutrition Information:Yield: 4 Serving Size: 1/2 pound
Amount Per Serving: Calories: 834 Total Fat: 64g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 34g Cholesterol: 209mg Sodium: 2544mg Carbohydrates: 26g Fiber: 2g Sugar: 1g Protein: 39g
Make this simple and tasty keto, low-carb and paleo roasted asparagus recipe with a few ingredients and delicious results. It is asparagus season y’all, so why not bask in all its glory? I’ve been playing with asparagus a lot in the kitchen lately since its one of the hand full of green veggies that my toddler will gladly eat.
Are you looking for a low-carb or keto noodle solution? Shirataki noodles are the answer! What are shirataki noodles? Shirataki noodles are made from the Japanese konjac yam (aka glucomannan) and are almost zero carbs and zero calories!
Make this easy and delicious spicy Thai peanut sauce that is perfect for dipping grilled meats, spring rolls vegetables or as a sauce for noodles. This sauce takes only minutes to prepare and packs a huge punch of flavor. This is a perfect appetizer dip or sauce for lettuce or pita wraps.
- In a medium sized sauce pan allow the coconut oil to melt under low to medium heat.
- Add the red curry paste to the oil and stir constantly with a wooden spoon allowing the paste to cook and become fragrant.
- Slowly stir in the coconut milk and increase heat to medium. Continue to stir the mixture until well combined.
- Add the chicken bouillon and brown sugar/palm sugar and stir until well integrated then increase heat to high and allow to boil for approx 1 minute.
- Once the mixture has come to a boil reduce heat to medium-low and stir in peanut butter and continue to stir until well integrated. Allow the mixture to continue to thicken.
- Turn the heat off and add soy sauce and lime juice.
- Add garnishes of your choice and serve.
Pictured are garnished of cilantro and red jalapeño peppers. You can garnish the sauce with whatever culinary eye candy you choose. This sauce is a wonderful topping for Shirataki Noodles.
Nutrition Information:Yield: 16 Serving Size: 2 Tbsp
Amount Per Serving: Calories: 79 Total Fat: 7g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 201mg Carbohydrates: 4g Fiber: 0g Sugar: 2g Protein: 1g
This easy lamb apple breakfast sausage is perfect for breakfast or any meal of the day! It is savory and spicy with a hint of sweetness as the apples and spices compliment the lamb to pack a hearty flavor punch! This sausage is versatile as a main dish that serves well with eggs and toast, can be formed into meatballs to accompany pasta or vegetables and can stand alone as a low-carb and keto friendly meal.
Fried cabbage with bacon is a classic southern soul food dish that is full of flavor and perfect for Thanksgiving, Christmas or almost any holiday gathering. With a few ingredients and simple steps this is an ideal recipe to cook to for a company potluck, weeknight dinner or just because. This is an easy vegetable recipe that is low-carb, keto and paleo friendly.
I’ve always loved fried cabbage — when its done right! A standard soul food classic, I’ve always looked forward to this dish at family gatherings and holidays. But all fried cabbage is not created equal! I’ve had it when it has been too watery, cooked to death and not salted accurately, so I had to take matters into my own hands. Although fried cabbage is commonly made with green cabbage, I’ve taken a liking to making it with organic purple cabbage with all of its wonderful phytochemicals, antioxidants and other nutrients, vitamins and minerals. This recipe recommends using a clean meat source for the bacon, Snake River Farms American Korubata Bacon, as it is some the most delicious bacon I have ever tasted and is also ethically raised ad produced.
I’ve been making this recipe for years and besides a holiday favorite, it is a weekly stable in my household. This recipe for fried cabbage is easy, freezes well and can be made vegan style as well! Fried cabbage is also highly versatile and and be added to salads, sandwiches and dips!
- 6 slices Snake River Farms Korubata Bacon
- 1 large onion, sliced
- 2 tsp sea salt
- 1 medium cabbage , purple or green, thinly sliced
- 2 tsp black pepper, freshly ground
- 4-6 tbsp apple cider vinegar
- Using a dutch oven or a large cast iron skillet fry bacon over high heat until bacon is well done and plenty of bacon grease is in the skillet. Remove bacon and set aside, Place onions in skillet with bacon grease and fry for 1 minute and then add salt and pepper to taste as well as sliced cabbage. Stir well so the bacon grease and onions are well integrated with the cabbage. Continue to cook on medium-high heat stirring often to allow the cabbage to cook evenly, approximately 15-20 minutes, until cabbage softens and begins to turn translucent in color. Remove cabbage from heat and stir in vinegar. Chop bacon into small pieces and stir into cabbage mixture. Service immediately.
For a vegan or vegetarian version of this recipe replace the bacon grease with 1/4 cup of coconut or avocado oil.
This pumpkin cauliflower oatmeal recipe is simple and perfect for a warm and spicy fall breakfast. Eating this delicious and healthy pumpkin cauliflower oatmeal for breakfast is a great way to get your whole grains and veggies in at the start of your day!