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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

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

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.

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

Scale

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

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.

Buffalo Chicken Dip

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Side, slight angle view of Buffalo Chicken Dip in a black bowl on a black plate with celery and carrots. Plate is sitting on a blue and white triangle towel against a dark background. www.atwistedplate.com

Buffalo Chicken is a favorite in my house and a must make for game day/race day Sunday. Simple easy and clean, not to mention Dairy Free!! The sauce is made up of Buffalo Sauce, Mayonnaise, Chicken Broth, and seasonings. Mix it with shredded chicken and bake. It is that easy and so so so good! It goes great with veggies too. Obviously if you so choose, you can use chips or crackers with it as well.

Side angle close up view of Buffalo Chicken Dip in a black bowl on a black plate with celery and carrots. Plate is sitting on a blue and white triangle towel against a dark background. www.atwistedplate.com

How to make:

Start with 2 cups of shredded chicken. I like to make my own versus using the can. I just bring a pot to a low boil with the chicken in it and allow it to cook for about 20 minutes. Pull the chicken out of the pot and shred it. You can use the water you used to make the chicken instead of chicken broth if you like. Personally, I think that the broth adds more flavor. Next add the buffalo sauce, chicken broth, and seasoning. Mix it all together and put into an oven safe dish. Place into the oven and allow to cook for 20 minutes. Remove and allow to cool, if you can…

Side, slight angle view of Buffalo Chicken Dip in a black bowl on a black plate with celery and carrots. Plate is sitting on a blue and white triangle towel against a dark background. www.atwistedplate.com

Serve with whatever “dipping utensil” you choose, this includes a spoon! Not only is this the PERFECT appetizer, but it is also a perfect meal. Much like my Buffalo Cauliflower Chicken it goes great on a salad, on a potato/sweet potato or all by itself. However you choose to enjoy it, I guarantee you will love it!!

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Side, slight angle view of Buffalo Chicken Dip in a black bowl on a black plate with celery and carrots. Plate is sitting on a blue and white triangle towel against a dark background. www.atwistedplate.com

Buffalo Chicken Dip

  • Author: A Twisted Plate
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Yield: 1–4 persons 1x
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Description

Buffalo Chicken Dip that is Dairy Free!

Scale

Ingredients

  • 2 cups Shredded Chicken
  • 1/3 cup Buffalo Sauce
  • 1/4 cup Compliant Mayonnaise 
  • 1/4 cup Chicken Broth
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Paprika

Instructions

  1. Preheat oven to 350°F
  2. Combine all ingredients in a mixing bowl
  3. Place into oven safe dish and place in the oven once heated
  4. Cook for 20 minutes
  5. Remove and allow to cool for 5 minutes
  6. ENJOY!!

Notes

**make sure mayonnaise is compliant if following a specific diet

  • Category: Appetizer

Keywords: Buffalo Chicken Dip

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.

Paleo Maryland Crab Balls

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Image is a top angle view of Paleo Maryland Crab Ball on a white rectangle plate. There is a bow of Old Bay Aioli on the plate. The plate is on a gray background with a black and white dish towel on the left. www.atwistedplate.com

Paleo Maryland Crab Balls are the perfect appetizer or for dinner. Being a Maryland girl I grew up with a deep love of two things Crabs and Old Bay. One of my favorite summer past times is sitting with friends or family, enjoying steamed crabs. One of my favorite dishes are crab cakes and crab balls. You can find them on most menus in any Maryland Restaurant. The problem? The use bread crumbs when making them, aka not gluten free, therefore a no go for me because of Celiacs. Therefore, when I get the craving for one, which has been a lot lately, I have to make them myself.

Image is a side angle view of Paleo Maryland Crab Ball on a white rectangle plate. There is a bow of Old Bay Aioli on the plate. The plate is on a gray background with a black and white dish towel on the left. www.atwistedplate.com

Bread isn’t a staple in our house, we sometimes have a some in the freezer, but most of the time we don’t. One thing I ALWAYS have is Almond Flour. It has become my go to substitute for Bread as a filling. It works perfectly and doesn’t affect the taste at all! These little balls of deliciousness are packed full of flavor and the perfect appetizer or for dinner. They work great for a quick dinner, taking less then 15 to make! Just throw all the ingredients into a mixing bowl, mix till combined. Make into one inch balls, place them on a sheet pan and cook for 7 minutes!

Image is a top angle view of Paleo Maryland Crab Ball on a white rectangle plate. There is a bow of Old Bay Aioli on the plate. The plate is on a gray background with a black and white dish towel on the left. www.atwistedplate.com

Looking for the perfect sauce to go with them, you should try my Old Bay Aioli. They also go great with Tarter Sauce! No matter what sauce you use, I can guarantee you will love these!

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mage is a top view of Paleo Maryland Crab Ball on a white rectangle plate. There is a bow of Old Bay Aioli on the plate. The plate is on a gray background with a black and white dish towel on the left. www.atwistedplate.com

Maryland Crab Balls

  • Author: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 14–16 servings 1x
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Description

Maryland Crab Balls make the perfect appetizer but are also great for dinner!!  Goes great with my Old Bay Aioli!

Scale

Ingredients

  • 1 point Lump Crab Meat
  • 4 tablespoon Almond Flour
  • 1 tablespoon Old Bay
  • 1 tablespoon Dried Parsly
  • 1 tablespoon Mayonnaise ***see note
  • 2 teaspoon Coconut Amino
  • 1 teaspoon Dijon Mustard

Instructions

  1. Preheat oven to 350°F
  2. Combine all ingredients in a mixing bowl
  3. For the mixture into one inch balls
  4. Spread out on a baking sheet
  5. Bake for 7 minutes
  6. Enjoy with Old Bay Aioli!
  7. Cook for 7 minutes

Notes

***if following a specific diet, make sure your Mayonnaise is compliant or use homemade!

  • Category: Appetizer

Keywords: Crab Balls

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.

Jalapeno Bacon Turkey Burgers

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Top image is a side view of the Jalapeño Bacon Turkey Burger on a white plate with sweet potatoes toast and jalapeño with a black and white towel in the back left corner. www.atwistedplate.com

Jalapeño Bacon Turkey Burger, whats not to like? I find burgers the perfect go to dinner on a busy week night. There are so many different ways to switch them up. Not to mention they are easy to make and delicious! One of the things I love about Turkey is that it really soaks in the flavors of what you mix it with. The Jalapeño and Bacon are perfect compliments to each other. I have found that Coconut Amino is a great substitute for Worcestershire Sauce and have been using it as a substitute in a-lot of my dishes.

6 Bacon Jalapeño Turkey Burgers cooking in a cast iron skillet. www.atwistedplate.com

These burgers are extremely easy to make! Cut up the Bacon into 3/4 inch slices. Mix all the ingredients in a bowl, combine them. Make into small baseball size balls and slightly flatten. Put into cast iron skillet. Cook for 10 minutes, flip and cook another 10 minutes. Note: If you flip the burger before it is ready it will stick to the pan. Waiting 10 minutes allows it to get perfectly cooked on each side.

Side view of the Jalapeño Bacon Turkey Burger on a white plate with sweet potatoes toast and jalapeño. There is a black and white towel in the back left corner.

Enjoy however you might like it!! Personally I love these with Sweet Potato toast, Tessemae’s Ranch and Tessemae’s BBQ sauce. How do you like your burger?

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Top image is a side view of the Jalapeño Bacon Turkey Burger on a white plate with sweet potatoes toast and jalapeño with a black and white towel in the back left corner. www.atwistedplate.com

Jalapeño Bacon Turkey Burgers

  • Author: A Twisted Plate
  • Prep Time: 10-15 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 – 35 minuts
  • Yield: 6 servings 1x
Print Recipe

Description

Turkey Burger with Jalapeño, Bacon and bursting with flavor. 

Scale

Ingredients

  • 1 pound Ground Turkey
  • 4 tablespoons Almond Flour
  • 1 Egg
  • 2 slices of Bacon, diced
  • 2 tablespoon Diced Jalapeño
  • 1 tablespoon BBQ Sauce (see note*)
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Dried Parsley
  • 1/4 teaspoon Sea Salt
  • Black Pepper
  • Paprika
  • Onion Powder
  • Garlic Powder

Instructions

  1. Heat your Cast Iron/Skillet over medium low heat with Avocado Oil
  2. Add all your ingredients to a mixing bowl
  3. Form 6 Burgers, about the size of small baseballs and put them in the hot skillet
  4. Cook uncovered for 10 mins
  5. Flip the Turkey Burgers and cook another 10 minutes
  6. Remove from cast iron/skillet and ENJOY!
  • Category: Dinner

Keywords: Turkey Burger

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.

Cajun Chicken, Sausage & Peppers

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Picture is a top view of a White skillet with Cajan Chicken Sausage and Pepper with a black spoon infant of it. There is a Blue/Grey/Black towel at the top left. www.atwistedplate.com

Cajun Chicken, Sausage and Peppers is an easy weeknight dinner! It is a sweet and spicy dish that is delicious! I love easy dishes that can be used for multiple meals. This dish is my twist to an easier, quick Jambalaya recipe. The peppers help to sweeten it up while the jalapeño and cajun seasoning give it a nice little kick! It goes great with cauliflower rice and quinoa. Both really soak up the flavor of the sauce nicely!

Ingredients for Cajan Chicken, Sausage and Peppers on a wood cutting board. www.atwistedplate.com

How to make:

Start with cooking your chicken, or used pre-shredded/already cooked chicken. Chop up all your ingredients. You can also buy them pre-chopped if you prefer. Heat a large skillet over medium-low with oil. Add the peppers and onion, sauté for about 7 minutes until soft and onions are translucent. Chop up the sausage and shred your chicken while the pepper are cooking. Add the remaining ingredients minus chicken and sausage. Allow to simmer, stirring until the tomato paste is incorporated into the broth. Add the chicken and sausage, mixing together, covering and allowing to simmer on low.

White bowl with cauliflower rice on the left side and Cajan Chicken Sausage and Pepper. There are two silver spoons to the right of the bowl and a Blue/Grey/Black towel at the top left. www.atwistedplate.com

You can eat it right away or allow it to simmer for a while! Don’t like a lot of spice, don’t add or reduce the jalapeño or cayenne pepper in the cajun seasoning. If you like a lot of spice then kick it up a notch! Oh, one last thing, you can freeze it too. I have kept it in the freezer for up to 3 months!

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Picture is an side angle view of a White skillet with Cajan Chicken Sausage and Pepper with a black spoon infant of it. There is a Blue/Grey/Black towel at the top left. www.atwistedplate.com

Cajun Chicken, Sausage & Peppers

  • Author: A Twisted Plate
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes – 1 hour 15 minutes
  • Yield: 6 servings 1x
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Description

Cajun Chicken, Sausage & Peppers is the perfect weeknight dinner.  

Scale

Ingredients

  • 1 tablespoon Avocado or Olive Oil
  • 1 pound Shredded Chicken
  • 4 Andouille Sausage, (12 ounces)
  • 1 small Red Pepper
  • 1 small Green Pepper
  • 1 small Yellow Pepper
  • 1/4 diced Jalapeno
  • 1 can (8 ounces) Tomato Paste
  • 1 cup Chicken Broth
  • 2 tablespoon Cajun Seasoning (see below)
  • 2 teaspoon Coconut Amino

Cajun Seasoning:

  • 2 tablespoon Sea Salt
  • 2 tablespoon Italian Seasoning (dried)
  • 2 tablespoon Paprika
  • 1 1/2 tablespoon Garlic Powder
  • 1 tablespoon black pepper
  • 1 tablespoon Thyme 
  • 1 tablespoon Cayenne Pepper
  • 1 tablespoon Onion Powder
  •  

Instructions

  1. Chop up all your ingredients. (or buy them pre-chopped) 
  2. Heat a large skillet over medium-low with oil.
  3. Add the peppers and onion, sauté for about 7 minutes until soft and onions are translucent.
  4. Chop up the sausage and shred your chicken while the pepper are cooking.
  5. Add the remaining ingredients minus chicken and sausage.
  6. Allow to simmer, stirring until the tomato paste is incorporated into the broth.
  7. Add the chicken and sausage, mixing together, covering and allowing to simmer on low.
  8. Allow to simmer for 20 minutes
  9. ENJOY!

Notes

* makes sure you read the ingredients in the sausage if doing a Whole30

  • Category: Dinner

Keywords: Cajan

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.

Bacon Green Beans

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Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. www.atwistedplate.com

Bacon Green Beans have recently become a staple in my house. I love Green Beans, they are probably my favorite vegetable, I REALLY LOVE Bacon!! Let’s be honest, who doesn’t? Recently with all the Romain and Lettuce recalls I started seeing a lot of memes. My favorite was “You have seen countless vegetable recalls over the last year and not one bacon recall, just saying.” Sad, but true, Bacon is safer the vegetables (just kidding, kinda). I do buy nitrate free/clean bacon and honestly think it taste better then the processed/chemical loaded bacon. Back to Green Beans…

Bacon Green Beans on a metal baking sheet with parchmaent paper. The background at the top is white with a red/white and green plaid towel. www.atwistedplate.com

Not only is this dish delicious but it is supper easy to make. Wash and trim your green beans (if not already done). Add them to a mixing bowl. Chop up 7 pieces of bacon into about 3/4 inch strips. Add the bacon and the remaining ingredients. Toss until all the Green Beans are coated and the Bacon is mixed. On a baking sheet place a sheet of parchment paper, and evenly spread the Green Beans on top. Cook for 20 minutes at 375°F, flipping after 10 minutes. Let cool and Enjoy!

Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. www.atwistedplate.com
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Pinterest Image for Perfectly Roasted Potatoes. Top picture is Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. Below in white letters with a green background it says “Bacon Green Beans”. Below is a close up side view Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. www.atwistedplate.com

Bacon Green Beans

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

Easy and Delicious Bacon Green Beans.  Clean, Paleo, Whole30 and Keto Compliant

Scale

Ingredients

  • 2 pounds Fresh Green Beans (see note*)
  • 7 pieces of Bacon (see note**)
  • 2 tablespoons Olive/Avocado Oil
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper
  • 1/4 Paprika

Instructions

  1. Preheat oven to 375°F
  2. Wash and trim your Green Beans if necessary
  3. Add the Grean Beans, Oil and spices to the bowl
  4. Cut up you bacon into about 3/4 in strips, add them to the bowl
  5. Toss everything till the Green Beans are evenly coated and the Bacon is evenly dispersed
  6. Cook for 10 minutes, stir/flip the Green Beans, cook another 10 minutes
  7. Remove from oven and allow to cool for 5 minutes
  8. Enjoy!

Notes

*You can use frozen Green Beans but you will have to adjust your cooking time. 

** Make sure Bacon is compliant if following specific diet

  • Category: Side Dish

Keywords: Green Beans

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.

Tuscan Pumpkin and Chicken Marinara

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Tuscan Pumpkin and Chicken is dish with cauliflower rice on a plate next to it with sage on the opposite side. www.atwistedplate.com

Tuscan Pumpkin and Chicken Marinara might just become your favorite fall dish.  The pumpkin adds amazing flavor to the marinara without being overpowering.  Coconut milk making this dish wonderfully creamy while keeping it dairy free.  Fresh Sage just takes this dish to the next level.  It is the perfect twist to the classic marinara and the perfect way to switch it up.  Not only is it delicious but it is easy to make,  great re-heated and freezes well.   It goes amazingly well with Cauliflower Rice but works with any pasta or veggie noodles.

angled view of Tuscan Pumpkin and Chicken over cauliflower rice with the dish of Tuscan Pumpkin and Chicken in the background with sage to the right and a blue and white towel behind. www.atwistedplate.com

How to make:

Making Tuscan Pumpkin and Chicken Marinara is simpler then you may think.  You start with taking the chicken and slicing it into strips (or chunks if you prefer) along the shore-side.  Heat a sauté pan over medium low heat with oil, I used olive oil.  Place the chicken in the heated pan, one at a time, ensuring that it is evenly on the heat and not touching.  You might have to do more the one batch, just remove the cooked chicken and add more.  Cook for 3 minutes and flip, cooking for another 3 minutes and remove.  Add onions and sauté for 4 minutes.

 Add the remaining ingredients except the chicken to the sautéed onions.  Allow to heat up, it will take a few minutes to warm the ingredients allowing them to mix together.  Once everything is mixed together and creamy add the chicken in.  Reduce the heat to low, cover and allow to simmer for 45 minutes.

top view of Tuscan Pumpkin and Chicken is a white dish with sage to the top right of the dish with a blue and white towel in the upper right. There is a bowl of cauliflower rice to the bottom right and a black spoon on the bottom right. www.atwistedplate.com

This dish is guaranteed to please and the perfect way to add pumpkin to your meal!  Enjoy!

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Tuscan Pumpkin and Chicken Marinara

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 5–7 servings 1x
Print Recipe

Description

Tuscan Marinara with Pumpkin and Chicken using Coconut Milk making it Dairy Free, Paleo, Keto and Whole30.

Scale

Ingredients

  • 2 tablespoons Olive Oils
  • 2 pounds Chicken Breast
  • 1/2 cup Diced Sweet Onion
  • 1 can Tomato Sauce
  • 2 cans Pumpkin Puree
  • 1 can Coconut Milk (regular)
  • 2 tablespoons Fresh Sage
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Garlic
  • 1/8 teaspoon Cinnamon
  •  

Instructions

  1. Heat a sauté pan with the Olive Oil over medium-low heat
  2. Task your chicken breast and along the short side cut it into strips (should be about 2 inches long place)
  3. Place the chicken in the heated pan, one at a time, ensuring that it is evenly on the heat and not touching.  You might have to do more the one batch, just remove the cooked chicken and add more.  Cook for 3 minutes and flip, cooking for another 3 minutes and remove.  
  4. In the empty sauté pan add the onion and sauce for 4 minutes, then add the remaining ingredients minus the chicken.
  5. Allow it to heat up, it will take a few minutes to warm the ingredients for them to mix together.  
  6. Once everything is mixed together and creamy add the Chicken back in.  
  7. Reduce the heat to low and allow to simmer for 45 minutes.
  8. Enjoy!
  • Category: Dinner

Keywords: pumpkin