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Tuna Cakes with Red Pepper Aioli {Paleo/Keto/Whole30}

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Tuna cake with roasted red pepper aioli on a white plate with a fork. Behind it there is a blue and white strapped towel with a round white plate of three tuna cakes. www.atwistedplate.com

Up until recently I have never had a tuna or salmon cake.  The thought of them was completely unappealing to me.  I don’t know why I love tuna salad and I LOVE a good tuna melt.  The idea of a patty?  COMPLETELY unappetizing.  I don’t know why and I know its weird.  My twist to these delicious tuna cakes? I added Red Bell Pepper and Basil to give it a little Mediterranean flare, so unbelievably good!

There is a close up of a round white plate of three tuna cakes stacked. The plate is sitting on a blue and white striped towel. www.atwistedplate.com

One afternoon while chatting with my husband for some random reason the topic of Tuna Cakes came up. My husband said that “that sounds good, why don’t you make them?”.  So even though the thought of making them was unappealing I figured I would make them Tuna Cakes.  Following no recipe I added my normal tuna seasoning, little bit of mayo, almond flour and an egg to a bowl, made the patties and cooked the on the stove.  I wasn’t planning on eating them, I was just being a good wife, but I had just a bite to make sure they didn’t taste horrible… LIFE ALTERED and I was in love!!  I have been missing out all this time on a simple easy yet meal!

Tuna cake with roasted red pepper aioli on a white plate with a fork. Behind it there is a blue and white strapped towel with a round white plate of three tuna cakes. Next to it is a bowl of red pepper aioli and a sprig of basil. www.atwistedplate.com

When making these I had some left over so I added it to some mayo with salt, pepper and a little coconut amino and used my immersion blender to mix it together. SOOOOO GOOOOOD. Perfect Aioli for my Tuna Cakes with red pepper!! If your looking for a simple meal that come together in less then 15 minutes then this is for you! ENJOY!

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Tuna cake with roasted red pepper aioli on a white plate with a fork. Behind it there is a blue and white strapped towel with a round white plate of three tuna cakes. Next to it is a bowl of red pepper aioli and a sprig of basil. www.atwistedplate.com

Tuna Cakes

  • Author: A Twisted Plate
  • Prep Time: 5-10 minutes
  • Cook Time: 6 minutes
  • Total Time: 11-16 minutes
  • Yield: 4 1x
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Description

Tuna Cakes with a Mediterranean flare topped with a Red Pepper Aioli!

Scale

Ingredients

  • 2 cans of Tuna
  • 1/4 cup Mayonaiise (compliant)
  • 1/4 cup Almond Flour
  • 1 Egg
  • 3/4 teaspoon Dried Basil
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/8 Garlic Powder

Red Pepper Aioli

  • 1/4 cup Mayonnaise (compliant)
  • 2 tablespoons Minced Red Pepper
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Sea Salt
  • 1/8 teaspoon Garlic Powder

Instructions

Red Pepper Aioli

  1. Combine all your ingredients, allow to refrigerate while make Tune Cakes

Tuna Cakes

  1. Heat a sauté pan with Oil over medium/medium low heat
  2. Drain the 2 cans of tuna
  3. Add all you ingredients into a mixing bowl and combine
  4. Create 4 patties from the Tuna mixture
  5. Once oil is heated add the patties
  6. Cook for 3 minutes flip and cook for another 3 minutes
  7. Remove from skillet and ENJOY!

 

  • Category: Lunch

Keywords: Tuna Cake

Chicken Fajita Stuffed Sweet Potatoes

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Image of two chicken stuffed sweet potatoes on white square plates. Once has avocado, salsa and ranch on it, the second has salsa, hot sauce and jalapeño. There is a rectangle plate with 4 chicken fajita stuffed sweet potatoes, bowl of salsa, bowl of avocado and 2 jalapeño on a checkered towel. www.atwistedplate.com

Chicken Fajitas stuffed into a Sweet Potato making for absolutely delicious dinner! One bowls meals are definitely my jam and these bad boys are a meal in one!  I love to be able to put dinner into a bowl curl up on the couch to eat.   I mean you can do it with a plate, but that isn’t as easy since I a train wreck… meaning I WILL find a way to make a mess… its just a given… Being able to put it in a bowl and enjoy just makes life easier and safer for my couch…

Side angled Image of chicken fajita stuffed sweet potato topped with ranch, avocado and salsa. In the background there is a bowl of salsa, avocado and a plate of chicken stuffed sweet potatoes. www.atwistedplate.com

How to make:

Rub 1.5 tablespoon of Fajita Seasoning on your Chicken Breast or Chicken Tenderloins.  Place in an oven safe dish and cover cooking till the internal temperature is 165 degrees f (about 40 minutes).  Next, slice you sweet potatoes in half, rub the entire sweet potato with avocado oil, and lightly sprinkle salt it.  Place the cut side down on a sheet pan and cook for 25-30 minutes at 375 degrees f.  Dice your peppers and onions and add them to a sauté pan with 2 of Oil (avocado or olive).  Stir every few minutes until the onion is translucent and peppers are softened.  

Side Image of chicken fajita stuffed sweet potato topped with jalapeños, hot sauce and salsa. In the background there is a bowl of salsa, avocado and a plate of chicken stuffed sweet potatoes. www.atwistedplate.com

Once your chicken is done, you can dice or shred it.  I preferred shredded because I think its just easier, but you can do it however you prefer.  Add you chicken to the peppers and onion mixture, 2 tablespoon of fajita seasoning and 1/2 cup of chicken broth or water.  Allow to simmer on low for 7 minutes.  

When your sweet potatoes are done, scoop out the insides of your sweet potato, leaving about 1/4 inch of flesh along the skin.  This is important so that the skin holds the mixture.  Add the scooped out sweet potato to a bowl with 1/4 cup chicken broth, 2 tablespoon of ghee or butter and 1/4 teaspoon of sea salt.  Mash the sweet potatoes.  Add in the chicken mixture and combine.  Once mixed add the mixture back into your skins (about 1/2 to 3/4 cup to each skin).  Place pan back at 350 for 15 minutes. 

Side Image of chicken fajita stuffed sweet potato topped with ranch, avocado and salsa. In the background there is a bowl of salsa, avocado and a plate of chicken stuffed sweet potatoes. www.atwistedplate.com

Once done cooking top with your favorite topping! Mine is Tessemae’s Avocado Ranch, Avocado and Salsa. My husband likes a little more kick so he adds hot sauce, salsa and jalapeño. This is a great meal prep item for weekly lunches to.  You can easily double or even triple the recipe if necessary!!  

ENJOY!

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Side Image of chicken fajita stuffed sweet potato topped with ranch, avocado and salsa. In the background there is a bowl of salsa, avocado and a plate of chicken stuffed sweet potatoes. www.atwistedplate.com

Fajita Stuffed Sweet Potatoes

  • Author: A Twisted Plate
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
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Description

Chicken Fajita Stuffed Sweet Potato is the perfect one dish meal!

Scale

Ingredients

Chicken

  • 2 pounds of chicken breast/chicken tenderloins
  • 2 tablespoon Fajita Seasoning (see below/use your own)

Sweet Potatoes

  • 4 Large/Extra Large Sweet Potatoes
  • Olive Oil
  • Sea Salt

Peppers and Onions

  • 2 tablespoon Olive or Avocado Oil
  • 1 cup Spanish Onion
  • 1/2 cup Yellow Pepper
  • 3/4 cup Green Pepper
  • 1/2 cup Red Pepper

Chicken Mixture

  • Shredded/Cubed Chicken (from above)
  • Peppers and Onions (from above)
  • 2 tablespoon Fajita Seasoning (see below/use your own)
  • 1/2 cup Chicken Broth or Water

Sweet Potato Stuffing

  • Sweet Potato
  • 1/4 cup Chicken Broth
  • 2 tablespoon Ghee/Butter
  • 1/4 teaspoon Sea Salt

Fajita Seasoning

  • 2 tablespoons Chili Powder
  • 1.5 tablespoons Cumin
  • 1 tablespoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Onion  Powder
  • 1/2 teaspoon Pepper
  • Onion Powder

Instructions

Chicken

  1. Rub 2 tablespoon of Fajita Seasoning on your Chicken Breast
  2. Place in an oven safe dish and cover cooking till the internal temperature is 165 degrees f (about 40 minutes).
  3. Shred or Cube the Chicken

Sweet Potatoes

  1. Slice you sweet potatoes in half, rub the entire sweet potato with avocado oil, and lightly sprinkle salt it.
  2. Place the cut side down on a sheet pan and cook for 25 to 30 minutes (until fork tender) at 375 degrees f.
  3. Scoop out the insides of your sweet potato, leaving about 1/4 inch of flesh along the skin.  This is important so that the skin holds the mixture.
  4. Add the scooped out sweet potato to a bowl with 1/4 cup chicken broth, 2 tablespoon of ghee or butter and 1/4 teaspoon of sea salt.
  5. Mash the sweet potato.

Peppers and Onions

  1. Dice your peppers and onions then add them to a sauté pan with 2 tablespoons of Oil (avocado or olive).
  2. Stir every few minutes.
  3. Cook until the onion is translucent and peppers are softened.

Chicken Mixture

  1. Add you chicken to the peppers and onion mixture,
  2. Add 2 tablespoon of fajita seasoning and 1/2 cup of chicken broth or water.
  3. Bring to a light boil, reduce to low heat and simmer for 7 minutes

Stuffing the Sweet Potatoes

  1. Add the Chicken Mixture to your mashed sweet potatoes and stir.
  2. Once mixed add the mixture back into your skins (about 1/2 cup to each skin).
  3. Back at 350 for 15 minutes.
  4. Remove, top with your favorite toppings!!

ENJOY!

  • Category: Dinner

Quinoa Tomato Cucumber and Feta {with Italian Dressing}

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Summer Salads are most definitely my jam! Quinoa Tomato Cucumber Salad might be one of my favorite recipes, and I don’t know why I haven’t posted it before now! I make this on repeat through the summer and can’t get enough of it. Not only is it amazingly delicious, it is extremely easy to make. Its just Quinoa, Tomato, Cucumber, Feta Cheese and a easy Italian Dressing. Served cold it is perfect for a cookout and best when made ahead allowing flavors to blend. Add chicken, steak, pork or burgers to make a one dish dinner!

How to make:

In a mixing bowl add 2 cups cooked Quinoa, 1 cup chopped Tomato, 1 cup chopped Cucumber and a 1/2 cup of Feta. In a measuring bowl or mason jar make the dressing. Add half half a cup of dressing to the salad, reserve the rest in a sealable container. The Quinoa absorbs the dressing and I like to add extra right before I eat it. If you choose you can add more or less. I like dressing to be little heavier while my husband likes it lighter, keeping everyone happy!

Summer Salads that you can make in advance and pull out for dinner just make life simpler! Goes great with my BBQ & Mustard Marinaded Chicken, Blackend Broccoli, and Spicy Green Bean! I hope you love this dish as much as we do!

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Quinoa Tomato Cucumber and Feta ~ with Italian Dressing

  • Author: A Twisted Plate
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4–6 1x
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Description

Quinoa Tomato Cucumber and Feta served with Italian Dressing is the perfect summer salad!  Easy to double or triple this recipe for meal prep or larger parties!!!

Scale

Ingredients

Salad:

  • 2 cups of cooked Quinoa
  • 1 cup chopped Tomato
  • 1 cup chopped Cucumber
  • 1/2 cup Feta Cheese (optional)
  • 3/4 cup Italian Dressing (reserve the remaining 3/4 cup)

Italian Dressing:

  • 1 cup Olive Oil
  • 1/2 cup Apple Cider Vinegar
  • 1 teaspoon Dried Basil
  • 1 teaspoon dried Oregano
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon Black Pepper

Instructions

  1. In a mixing bowl add cooked quinoa, tomatoes, cucumbers, feta, and Italian dressing
  2. Cover and refrigerate for 3-4 hours before serving
  3. Add additional dressing if you choose
  4. ENJOY!!

Keywords: Quinoa Tomato Cucumber and Feta

Jalapeño 1000 Island

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Its summer time and what is better the a Turkey Reuben! We usually do ours with Canyon Bakehouse Gluten Free Bread, Turkey, a good Krout and homemade Jalapeño 1000 Island! Jalapeño 1000 Island is the perfect sauce for your Burgers, Rueben’s, Chicken, Potatoes….anything really! This sauce is SOOOOOOOO amazing! The jalapeño gives it a nice little kick without it being to spicy.

How to Make Jalapeño 1000 Island:

This super simple recipe is very easy to make. I usually make my own mayonnaise, but you can use whatever mayonnaise you choose. Next you can chop up jalapeño or used the jar jalapeño. Either option work for this recipe. I always have a jar of diced or sliced jalapeños in the refrigerator, I don’t always have fresh jalapeño. Once your jalapeño is ready to go add your ingredients to a mason jar, mixing bowl, or whatever you prefer. Add all of your ingredients and stir until everything is combined. Put into a sealable container and store in the refrigerator for up to one week.

One note, you should allow it to refrigerate for a few hours before using. This allows the flavors to combine. If you use it right away it doesn’t taste very good because the flavors not there yet.

This sauce is amazing with my Perfectly Roasted Potatoes, Jalapeño Bacon Turkey Burger and Savory Ranch Burger! Having a good sauce on hand can take a simple, easy, boring dinner to another level!

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Jalapeño 1000 Island

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12–16 1x
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Description

Jalapeño 1000 Island is the perfect way to take this sauce up another notch. 

Scale

Ingredients

  • 1 cup Mayonaise (make sure complaint if following specific diet)
  • 2 tablespoon Diced Jalapeños 
  • 2 tablespoon Ketchup (make sure complaint if following specific diet) I recommend Tessemae’s
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon Coconut Amino
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Onion Powder
  • 1/8 teaspoon Garlic Powder

Instructions

  1. Gather all ingredients and combine into a bowl
  2. Stir until everything is incorporated
  3. Allow to refrigerate for 3-4 hours
  4. ENJOY

Notes

Jalapeño 1000 Island stays good in the fridge for up to a week.

  • Category: Sauce

Keywords: Jalapeño 1000 Island

Roasted Ranch Potatoes {Grilled or Baked}

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Angled view of Roasted Ranch Potatoes on a white plate. In the top right corner is a blue and white towel with a bowl of sour cream with chives. https://www.atwistedplate.com/roasted-ranch-potatoes/

Potatoes + Ranch = Roasted Ranch Potatoes, just in time for Grilling season.

Summer is almost here and I can not be more excited. Unfortunately instead of April showers we have had May showers. Every-time I plan to get outside to finish the gardens or set up the patio it rains. At this rate the summer will be half over before my vegetable garden has veggies! One thing I cannot wait for it to get the grill out!

Grilled dinners are super easy, just throw everything on and let it cook. We usually have a small sheet pan for veggies, small basket of potatoes of some kind and chicken, pork, burger or steaks. Then you just sit back and relaxing enjoying the glorious summer weather, hopefully. Potatoes one way can get boring quick, so I have had to find different ways to switch it up, and one simple and easy way is Roasted Ranch Potatoes made with my Ranch Seasoning Mix.

Angled, partial view of Roasted Ranch Potatoes on a white plate. In the top right corner is a blue and white towel with a bowl of sour cream with chives. https://www.atwistedplate.com/roasted-ranch-potatoes/

How to make Roasted Ranch Potatoes:

Start by quartering 2 pounds of mini Potatoes. Add them to a mixing bowl. Add Oil and Ranch Seasoning Mix. Spread out on a sheet pan or grill basket if grilling, or on a sheet pan if you are cooking it in the oven. If grilling, cook on 350°F for about 40-50 minutes until for tender. You might need to adjust the temperature/time accordingly to your grill. If you are cooking in the oven preheat your oven to 400°F. Cook for 40 minutes or until fork tender.

Side close up of have a plate of Roasted Ranch Potatoes on a white plate. In the top right corner, blurred, is a blue and white towel with a bowl of sour cream with chives. https://www.atwistedplate.com/roasted-ranch-potatoes/

Whether cooking on the grill or the oven you will love this twist to boring old potatoes. ENJOY!

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Angled view of Roasted Ranch Potatoes on a white plate. In the top right corner is a blue and white towel with a bowl of sour cream with chives. https://www.atwistedplate.com/roasted-ranch-potatoes/

Roasted Ranch Potatoes – Grilled or Oven Roasted

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 40-60 minutes
  • Yield: 6–8 servings 1x
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Description

Roasted Ranch Potatoes, 3 simple ingredients, making for an easy side dish that works perfectly in the oven or on the grill. 

Scale

Ingredients

  • 2 pounds mini white Potatoes
  • 3 tablespoon Avocado Oil or Olive Oil
  • 3 tablespoon Ranch Seasoning Mix

 

Ranch Seasoning Mix:

  • 2 tablespoons Dried Chives
  • 2 tablespoons Dried Parsley
  • 2 tablespoons Onion Powder
  • 1 1/2 tablespoons Dried Dill
  • 1 1/2 tablespoons Garlic Powder
  • 1/2 tablespoons Sea Salt
  • 1/2 tablespoons Black Pepper

 

Instructions

Grilled

  1. Preheat the grill to 350-400°F
  2. In a mixing bowl add all the potatoes, avocado oil and ranch seasoning mix
  3. Mix up all your ingredients so the potatoes or evenly coated with oil and seasoning.
  4. Add Potatoes to a Grill safe dish
  5. Cook for about 30-40 mins, stirring/flipping every 7 minutes, until potatoes are fork tender.  Every grill is different so you will need to keep an eye on them and adjust the temperature accordingly
  6. Enjoy!

Oven Roasted

  1. Preheat the oven to 350°F
  2. In a mixing bowl add all the potatoes, avocado oil and ranch seasoning mix
  3. Mix up all your ingredients so the potatoes or evenly coated with oil and seasoning
  4. Place parchment paper onto you sheet pan (if you choose) and spread the potatoes out on the sheet pan.  As best you can make sure they are not touching to allow them to cook evenly
  5. Once oven is heated place sheet pan with potatoes into the oven.
  6. Cook for 50 mins, stirring/flipping every 10 minutes.
  7. Enjoy!
  • Category: Side Dish
  • Method: Gilling or Oven Roasted

Keywords: Ranch Potato

BBQ and Mustard Chicken Marinade

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Image for BBQ and Mustard Chicken Marinade. In the bottom right there is a jar of the Marinade. In the middle left of the image are four pieces of grilled chicken on a white plate topped with parsley. In the top left there is the a jar of olive oil. https://www.atwistedplate.com/bbq-and-mustard-chicken-marinade/

BBQ and Mustard Chicken Marinade is absolutely AMAZING!! What is even better is that you can make this marinade to be Paleo, Keto and Whole30 compliant. Adding marinade is simple way to change up a boring dinner and add great flavor. Make this with a compliant BBQ Sauce and Mustard. Another option is to use a half a cup of the The New Primal Nobel Made Mustard BBQ Sauce. In addition to the New Primal, there is Tessemaes BBQ sauce that is delicious! Moreover, either option is sugar free, paleo, keto, and whole30 compliant!

Side View Image for BBQ and Mustard Chicken Marinade. In the bottom right there is a jar of the Marinade. In the middle left of the image are four pieces of grilled chicken on a white plate topped with parsley. https://www.atwistedplate.com/bbq-and-mustard-chicken-marinade/

How to make:

The marinade is simple to make! Start by combining all the marinade ingredients in a Mason Jar and give it a good shake. After that add the chicken and marinade into a dish or plastic bag, cover/seal the container and place in the refrigerator. Then refrigerate the marinated chicken from 4 hours to a 2 days. The longer it marinades, the better the flavor!

I like to prep the chicken at night so that when I get home from work it is ready to go. Another option is to freeze the chicken and marinade in a freezer safe container. As you defrost the chicken it will also marinade it.

Image for BBQ and Mustard Chicken Marinade. In the bottom right there is a jar of the Marinade. In the middle left of the image are four pieces of grilled chicken on a white plate topped with parsley. In the top left there is the a jar of olive oil. https://www.atwistedplate.com/bbq-and-mustard-chicken-marinade/

This recipe works will with grilling, baking, or sautéing the chicken. In addition to chicken, the marinade can works well with Pork. Just follow the same instructions as if you were prepping chicken. Most importantly however you make it you will love it.

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Image for BBQ and Mustard Chicken Marinade. In the bottom right there is a jar of the Marinade. In the middle left of the image are four pieces of grilled chicken on a white plate topped with parsley. In the top left there is the a jar of olive oil. https://www.atwistedplate.com/bbq-and-mustard-chicken-marinade/

BBQ and Mustard Chicken Marinade

  • Author: Meg
  • Prep Time: 5 minutes
  • Total Time: 4 hours – 2 days
  • Yield: 1 serving 1x
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Description

The perfect combination of BBQ Sauce and Mustard to make the ultimate marinade.  Can easily be made Keto, Whole30, Paleo or Sugar Free but using a compliant mustard or The New Primal BBQ Mustard Sauce!

Scale

Ingredients

1 to 1 1/2 pound Chicken

Marinade:

  • 1 cup Olive Oil
  • 1/4 cup BBQ* and 1/4 cup Mustard* or 1/2 cup New Primal BBQ Mustard
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Crushed Red Pepper
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon Garlic Powder

Instructions

  1. Combine the Marinade ingredients into a Jar/Bowl/Cup and stir till combined
  2. Add Chicken and Marinade to a sealable container, stir or shake to combine
  3. Refrigerate for 4 hours and up to 2 day (make sure to check the date on the chicken)
  4. Cook until chicken reaches 165°F
  5. Enjoy!!

 

Notes

*Use compliant ingredients if following a specific diet

  • Category: Marinade
  • Cuisine: American

Keywords: Marinade

Deviled Egg Salad

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Side angled close up view of a white bowl with deviled egg salad. In the upper left corner there is a blue and white towel with a clear bowl with 3 brown eggs that is cut off. www.atwistedplate.com

Deviled Egg Salad is my twist on one of my favorite spring dishes… Deviled Eggs. They are the ultimate spring/summer appetizer. Whether its a spring holiday, birthday party, cookout or summer social they are the perfect Deviled Eggs appetizer. While I love Deviled Eggs, they aren’t the easiest to make, at least if trying to make them nicely. When your at home making them for yourself, who has time for that! So I simplified it, and made my Deviled Eggs it into an easy, delicious Deviled Egg Salad…WIN. It is great by itself, on a bed of lettuce, or on a sandwich.

Angled close up view of a white bowl with deviled egg salad. www.atwistedplate.com

How to make Deviled Egg Salad:

Place the eggs, vinegar, water and salt into a pot, and bring it to a boil over medium high heat. Once the water starts to boil, reduce the heat to medium for 12 minutes. Note: f you allow the water to boil to hard, it could crack the eggs. Once they are done cooking place the eggs in a bowl of ice water. This will stop them from cooking. Once cool enough to touch peal the eggs and add them to a mixing bowl. Add the remaining ingredients, stir, cover and refrigerate for 2 to 4 hours prior to serving.

Side close up view of a white bowl with deviled egg salad. In the upper left corner there is a blurry blue and white towel with a clear bowl with 3 brown eggs that is cut off. www.atwistedplate.com

Want to make this into Deviled Egg Salad appetizer you can serve it with bagel crackers, on cucumbers or with celery stick. (just make sure you chop it up into little pieces). OR you could serve it on Toast/Sweet Potato Toast points. As with anything, the possibilities are endless!! ENJOY!

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Side angled view of a white bowl with deviled egg salad. There is a silver spoon to the left of the bowl. In the upper left corner there is a blue and white towel with a clear bowl with 3 brown eggs. www.atwistedplate.com

Deviled Egg Salad

  • Author: Meg
  • Prep Time: 8-10 minutes
  • Cook Time: 12 minutes
  • Total Time: 20-22 minutes
  • Yield: 6–10 servings 1x
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Description

Simply Easy and Delicious Deviled Egg Salad

Scale

Ingredients

Hard Boiled Eggs

  • 8 eggs
  • 5 cups of Water
  • 1 teaspoon of Sea Salt
  • 1 tablespoon Apple Cider Vinegar

Deviled Egg Salad:

  • Peal, and chop the 8 Hardboiled Eggs
  • 2 teaspoon Mustard
  • 1/2 cup Mayonnaise **see note
  • 1/2 teaspoon Coconut Amino
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Apple Cider Vinegar

 

Instructions

Hardboiled Eggs:

  1. Add Eggs to a Saucepan, cover with water (about 5 cups), vinegar and 1 teaspoon of Sea Salt
  2. Bring to a boil and reduce to medium heat so that the water is at a low boil
  3. Allow to boil for 12 minutes
  4. Drain and put into an ice bath to allow it to cool

Deviled Egg Salad

  1. Peal and chop the cooked Eggs
  2. Add the Eggs, remaining Deviled Egg Salad to a mixing bowl
  3. Stir all the ingredients together
  4. Cover and refrigerate for 2 hours

ENJOY!

Notes

**If your following a specific diet make sure to use a compliant mayonnaise

  • Category: Side Dish

Keywords: Egg Salad

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Old Bay Potato Salad

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Side angled view of Old Bay Potato Salad in a white bowl. There are purple flowers in a grey pot in the background with a blue towel. www.atwistedplate.com

Its ALMOST summertime and that means it is Potato Salad time!! I love simple easy cold dishes in the summer time. It is so simple to just pull dinner out of the fridge when its time. Cold Salads are great to make ahead so when dinner time rolls around you just have to pull it out of the fridge and you are ready to go. In the summertime I love to spend Saturdays outdoors. There is the farmers market in the morning and tending to my gardens, yard work, pool time and relaxing in the afternoon. Life just seems simpler.

Old Bay Potato Salad is sure to be a winner at your spring dinner or summer cookout! Old Bay takes that boring plan Potato Salad to life. Not only is it easy to make, but it has simple ingredients!

Side angled view of Old Bay Potato Salad in a white bowl. There are purple flowers in a grey pot in the background with a blue towel. www.atwistedplate.com

How to make:

Start with the potatoes, I leave the skin on, but you can peal them if you choose. Cut the potato in one inch cubes. Add the potatoe to a pot and fill with water until the potatoes are covered. Bring to a low boil and reduce the heat, allowing to simmer for 15 to 20 minutes and potatoes are fork tender. Once done drain the excess water out and put the potatoes into a mixing bowl. Add the remaining ingredients and mix till combined. Once everything is mixed together cover and place in the refrigerator. Allow to chill for 2-4 hours and let the flavors combine.

Side view of Old Bay Potato Salad in a white bowl. There are purple flowers in a grey pot in the background with a blue towel. www.atwistedplate.com

There is just something about potato salad that is so satisfying! I love making a big batch and having it for lunch all week. It is a great way to change up your lunch! I hope you ENJOY it as much as we do!

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Side view of Old Bay Potato Salad in a white bowl. There are purple flowers in a grey pot in the background with a blue towel. www.atwistedplate.com

Old Bay Potato Salad

  • Author: A Twisted Plate
  • Prep Time: 10-15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 25-35 minutes
  • Yield: 6–8 servings 1x
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Description

Simple yet delicious potato salad, perfect for any spring or summer meal!

Scale

Ingredients

  • 2 pounds of Russet Potatoes
  • 1 teaspoon sea salt (to boil potatoes)
  • 3/4 cup mayonnaise 
  • 1/2 finely diced Celery
  • 2 teaspoon Old Bay
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

 

Instructions

  1. Cut the potatoes into one inch cubes, add to a pot and fill with water until potatoes are covered
  2. Add sea salt and bring to a boil, reduce and allow to simmer for 15-20 minutes or until potatoes are fork tender
  3. While cooking dice the celery and prepare the remaining ingredients.
  4. Once the potatoes are fork tender drain the excess water and add the potatoes to a mixing bowl
  5. Add the remaining ingredients
  6. Cover and allow to chill in the refrigerator for 2-4 hours 
  7. ENJOY!

 

 

 

 

 

  • Category: Side Dish

Keywords: Potato Salad

Some of the items I used:

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This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Green Bean Casserole ~ Gluten & Dairy Free

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With Easter just around the corner I decided to try and create my own version of Green Bean Casserole that was not only Gluten Free but Dairy Free. Is it bad that I look forward to the holidays for the food? I doubt I am the only one… Easter is no exception! Ham, paleo mustard sauce, cheesy potatoes, green bean casserole, deviled eggs and the list goes on. I am slowly taking all the recipes that I love and giving them a healthier twist!

I am not a big mushroom fan, but portable mushrooms are growing on me. So I decided to give them a try for this recipe. Another time consuming ingredient are the critical fried onion. I was in a hurry the first time I tried this recipe and just threw all the ingredients in the bowl, the fried it up. It was AMAZING. I have a feeling thesis will become a staple in my house!

How to make:

First, you start with the mushroom sauce by sautéing the mushrooms. Originally using sliced mushrooms, so I could pick them out, but my husband made me take them out and chop them up. I HATE when he is right, which is sadly most of the time. I digress, next, I added minced garlic and allowed it to sauté. Then I added the Nutpods, Chicken Stock, Chicken Stock slurry and spices. Allow to thicken

While you are making the sauce blanch your green beans. Don’t worry about your ice water bath. Mix the green beans with the mushroom sauce and put in the oven for 30 minutes. While the Casserole is cooking slice up you shallots. Mix together the Almond Flour and spices. Add an egg, shallots, and almond flour mixture together. Stir until everything is evenly coated Heat up coconut oil over medium heat. Once heated add the onions. Spread them out to allow them to cook evenly. You might have to do two batches. If you do you might need to add a little bit more coconut oil.

Once the Casserole is done top with the crispy shallots and ENJOY!! This dish is perfect for Easter Dinner or any dinner and is guaranteed to be a crowd pleaser!

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Green Bean Casserole ~ Gluten & Dairy Free

  • Author: A Twisted Plate
  • Prep Time: 15-20 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 65-80 minutes
  • Yield: 8–10 servings 1x
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Description

Delicious Green Bean Casserole that is Gluten and Dairy Free

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Ingredients

Mushroom Sauce

  • 2 1/2 cups slices/chopped Portebella Mushrooms
  • 2 tablespoon Olive Oil 
  • 3 cloves minced Garlic
  • 1 cup Nutpods (dairy free creamer)
  • 1/2 cup Chicken Stock. (total of a cup)
  • 1/2 cup Chicken Stock
  • 2 tablespoon Arrowroot
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Onion Powder
  • 1/8 teaspoon Black Pepper
  • 1/8 teaspoon Paprika

Green Beans

  • 2 pounds Green Beans, trimmed
  • 6 cups Water
  • 1/2 teaspoon Sea Salt

Crispy Shallots

  • 1/4 cup Coconut Oil
  • 1 cup sliced Shallots
  • 6 tablespoon Almond Flour
  • 1/2 teaspoon Sea Salt
  • 1/8 teaspoon  Black Pepper
  • 1/8 teaspoon Paprika
  • 1/8 teaspoon Onion Powder
  • 1/8 teaspoon Garlic Powder
  • 1 Egg

Instructions

  1. Start by heating a sauté pan with 2 tablespoons of Olive oil over medium-low heat, preheat oven at 350°F
  2. Add the Green Beans to a large pot, filling with water until green beans are covered, add 1/2 teaspoon sea salt, bring to a low boil and allow to simmer for 10 minutes, drain and add to a mixing bowl
  3. Add the Portabella Mushrooms and sauté for 7 minutes
  4. Add the minced Garlic and continue to sauté for 3 minutes
  5. Add Nutpods 1/2 cup Chicken Stock, Sea Salt, Onion Powder and Paprika
  6. In a separate bowl add the remaining half of Chicken Stock and Arrowroot making a slurry
  7. Add the slurry with the remaining ingredients and stir until everything is mixed together
  8. Add mushroom sauce to large mixing bowl of par cooked Green Beans
  9. Stir until mixed together, add to a casserole dish and place in the oven for 30 minutes

For the Crispy Onions

  1. Heat Coconut Oil in large sauté pan over medium/medium-low heat
  2. Add Shallots, Almond Flour, Sea Salt, Black Pepper, Paprika, Onion Powder, Garlic Powder, 1 egg to a mixing bowl, stirring until Shallots are evenly coated
  3. Place coated Shallots into the oil mixture
  4. Cook for 4 minutes, flip and cook another 4 minutes, watch to make sure they don’t burn
  5. Once done spread onto a paper towel to cool

Once the Green Bean Casserole is done, top with the Crispy Shallots and ENJOY!

  • Category: Side Dish
  • Cuisine: American

Keywords: Green Bean Casserole

Broccoli Salad

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Top view of Broccoli salad in a clear bowl against a white background. there are walnuts and dried cranberries scattered around and a white towel at the top of the image. https://www.atwistedplate.com/broccoli-salad/

Broccoli Salad, cause who doesn’t love a good salad?!? With summer right around the corner I have been craving summer salads. We cookout a lot in the summer. If I had it my way it would be every night. When we do there is something about a cold salad in the summer time that just hits the spot. I get tired of lettuce salads and love to find fun different ways to get my veggies in. Broccoli Salad is at the top of that list. Right next to my Roasted Pepper and Dill Potato Salad!

Close up side angled view of Broccoli salad in a clear bowl against a white background. there are walnuts and dried cranberries scattered around and a white towel behind the bowl of broccoli salad. https://www.atwistedplate.com/broccoli-salad/

How to make Broccoli Salad:

Start by getting a mixing bowl. Add the mayonnaise, celery seed, dried minced onion, sea salt, black pepper and garlic powder. Stir until it is all mixed together. Next cut up 6 cups of Broccoli Florets to the size of your choosing, or get the florets pre cut, and add them to the mixing bowl. Give it a good toss. Now add the dried cranberries, sunflower seeds and chopped walnuts. Stir until everything is mixed and evenly coated. Allow to chill for 2-4 hours and for the flavors to develop.

Close up top angled view of Broccoli salad in a clear bowl against a white background. there are walnuts and dried cranberries scattered around and a white towel behind the bowl of broccoli salad. https://www.atwistedplate.com/broccoli-salad/

There are so many different variations to Broccoli Salad you could do, but this recipe has become a go to for us! I love the crunch from the walnuts and sunflower seeds, with the sweet tanginess from the dried cranberries. And lets not forget the celery seed, it just takes the flavor to another level.

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Close up side angled view of Broccoli salad in a clear bowl against a white background. there are walnuts and dried cranberries scattered around and a white towel behind the bowl of broccoli salad. https://www.atwistedplate.com/broccoli-salad/

Broccoli Salad

  • Author: A Twisted Plate
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 5–7 servings 1x
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Description

Broccoli Salad that is the perfect summer salad!

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Ingredients

  • 6 cups chopped Broccoli Florets
  • 1/2 cup (compliant) Mayonnaise 
  • 1/4 cup chopped Walnuts
  • 1/2 (sugar free) Dried Cranberries
  • 1/4 cup Sunflower Seeds
  • 1 tablespoon Apple Cider
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Celery Seed
  • 1/4 teaspoon Onion Powder
  • 1/8 teaspoon Garlic Powder

Optional:

  • 2 tablespoons Honey or Agave

Instructions

  1. In a large mixing bowl mix all ingredients except the Broccoli Florets
  2. Once combined add the Broccoli Florets, stirring until everything is covered
  3. Allow to chill in the fridge for at least 2-4 hours to let the flavors combine
  4. ENJOY!

Notes

**If following a specific diet make sure you are using compliant ingredients or omit the sweetener if you choose.

  • Category: Side Dish
  • Cuisine: American

Keywords: Broccoli Salad

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Old Bay Aioli

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Old Bay Aioli in a glass jar with a spoon. The lid is next to the jar against a white towel. The background is white.

You guys have I got the most AMAZING sauce for you!! I mean this stuff will be a game changer!! Old Bay Aioli is my new go to sauce for well…everything. I have stopped short of eating it by the spoonful…I kid…kinda. Its great on sandwiches, with potatoes and veggies, on burgers, with chicken or turkey roll ups, crab cakes, my Paleo Maryland Crab Balls and well basically everything. If you follow this site you will know a two things about me. I love oven roasted veggies and Old Bay. It is thee go to seasoning, if you haven’t tried it, what are you waiting for??

Top view of Old Bay Aioli in a glass jar with a spoon. The lid is next to the jar against a white towel. The background is white.

How to make:

This sauce is super simple to make and can easily be made to be Paleo, Keto or Whole30 Compliant. Start with 1 cup of compliant mayonnaise. Personally I make my own but primal kitchen has a good avocado one. Then you add the Old Bay, Coconut Amino and Dijon Mustard. Thats its, less then 5 minutes to the perfect sauce!

Old Bay Aioli in a glass jar with a spoon. The lid is next to the jar against a white towel. The background is white. there is a jar of Old Bay in the back right corner.

I love a good sauce! I don’t know what it is but I have to have sauce on my plate to dip my food in too. This sauce can truly go with most dinners. I would say all dinner but I am not sure about Old Bay Aioli and Lasagna…. but hey maybe thats for you!

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Old Bay Aioli in a glass jar with a spoon. The lid is next to the jar against a white towel. The background is white. www.atwistedplate.com

Old Bay Aioli

  • Author: Meg
  • Prep Time: 4
  • Total Time: 4
  • Yield: 10–15 1x
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Description

Old Bay Aioli is your new go to Sauce!

Scale

Ingredients

  • 1 cup Mayonnaise (make sure compliant if following specific diet)
  • 1 tablespoon Old Bay
  • 1 tablespoon Coconut Amino
    • 1/2 tablespoon Dijon Mustard

Instructions

  1. Combine all ingredients
  2. Store in a Mason Jar up to a week
  3. ENJOY!
  • Category: Sauce
  • Cuisine: American

Keywords: Old Bay

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Veggie Pizza – Gluten Free

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Top view of vegetable pizza against a white background with red, yellow and orange peppers, and a silver pizza cutter.

Veggie Pizza is another recipe that I grew up loving! Just swap out the sauce for a ranch spread and the cheese with veggies. It is so tasty and a guaranteed crowd pleaser! The original recipe called or crescent rolls. But I have not found a Gluten Free crescent roll that I liked. Then a few years back we had Against the Grain pizza crust and it was perfect! I am working on a grain free, dairy free version of this recipe, but wanted to share this version because some things are just to good not to share.

Side angled view of half a cut up vegetable pizza against a white background with red, yellow and orange peppers, and a silver pizza cutter. There are two pieces cut out on a white plate in-front of it. www.atwistedplate.com

How to make Veggie Pizza:

This appetizer is easy to make. Get your favorite pizza crust, I suggest Against all Grain pizza crust, cook if necessary. While the crust is cooling make the ranch spread. Set in the fridge and get out your vegetables. I use the cauliflower rice in the refrigerator section, but you can use regular cauliflower and either chop it up or use a food processor. Same with the Broccoli and Peppers. Another option is to use broccoli slaw and chop it up or put it in the food processor till rice like. You can also use the food processor for the peppers. You can use larger chunks but I find the rice like size of the veggie works much better.

Side angled view of half a cut up vegetable pizza against a white background with red, yellow and orange peppers. www.atwistedplate.com

Once your veggies are cut, it is time to assemble the veggie pizza. Start by putting the ranch spread on the pizza as you would pizza sauce. Next place your veggies on, spreading them around evenly. Once the pizza is coated in veggies lightly pat them down and cut into bite size pieces. (or into slices if you choose)

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Side angled image of vegetable pizza against a white background with red, yellow and orange peppers. www.atwistedplate.com

Veggie Pizza

  • Author: A Twisted Plate
  • Prep Time: 10-15 minutes
  • Cook Time: 8-10 minutes
  • Total Time: 18-25 minutes
  • Yield: 10–15 servings 1x
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Description

Veggie pizza, the ultimate Gluten Free appetizer!

Scale

Ingredients

  • Against the Grain Pizza Crust
  • 1 cup Sour Cream
  • 1 1/2 tablespoon Ranch Seasoning Mix. (see below)
  • 3/4 cup Cauliflower Rice
  • 1/2 cup Broccoli Slaw finely chopped
  • 1/2 cup finely diced Celery
  • 1/4 cup finely diced Red Pepper
  • 1/4 cup finely diced Yellow Pepper
  • 1/4 cup finely diced Orange Pepper

Ranch Seasoning Mix:

  • 2 tablespoons Dried Chives
  • 2 tablespoons Dried Parsley
  • 2 tablespoons Onion Powder
  • 1 1/2 tablespoons Dried Dill
  • 1 1/2 tablespoons Garlic Powder
  • 1/2 tablespoons Sea Salt
  • 1/2 tablespoons Black Pepper

Instructions

  1. Cook the pizza crust at 350°F for 8 to 10 minutes, allow to cool.
  2. While cooking combine the Sour Cream and Ranch Seasoning Mix , set aside
  3. Chop up your vegetables into rice size pieces, combine in one bowl mixing
  4. Once crust is cool spread with Ranch Spread
  5. Top with the veggies and lightly press them down so the Ranch Spread helps to hold them to the Pizza
  6. Cut into bite size pieces
  7. ENJOY!
  • Category: Appetizer

Keywords: veggie pizza

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.