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Paleo

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

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

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
Print Recipe

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
Print Recipe

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.

Sheet Pan Pork Chop Dinner

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Vertical sheet pan with parchment paper. on the bottom half is cubed potatoes, on the top half is green beans. On top are three pork chops with BBQ Sauce on it.Sheet Pan Pork Chop Dinner. www.atwistedplate.com

Sheet Pan Pork Chop Dinner is not only easy but delicious! Pork Chop, Green Beans and Potatoes, perfectly seasoned and cooked together on one sheet pan. This makes for a quick and easy dinner. The juices from the pork chop season the green beans and potatoes as it cooks. Pork Chops and Potatoes usually take about 40 minutes to cook while fresh green beans usually take about 20-25 minutes depending on the temperature. Therefore, I use frozen green beans when making this dish. This gives the green beans time to thaw as the potatoes and pork chops are cooking. When it is done, everything is perfectly cooked, nothing overcooked or undercooked.

Top view of a cutting board on a white background with a bowl of green bean in the top right, pork chops in the middle on the left, a bowl of cubed/seasoned potatoes on the right bottom. On the bottom left there are two small white bowls, one with sea salt, the next with black pepper. Sheet Pan Pork Chop Dinner. www.atwistedplate.com

Start by getting out a sheet pan with parchment paper, cutting board and a mixing bowl. First, cut up the potatoes into bite sized pieces (about an inch) and add to a mixing bow. Add olive oil, salt pepper and spread out on one half of the sheet pan. Next, you want to add the frozen green beans to the mixing bowl. Add olive oil, salt pepper and spread out on the other half of the sheet pan. Next season your pork chop. I suggest a Tuscan seasoning (linked below) but you can use any seasoning. Place the pork chops on the potatoes and green beans. Cook for 40 minutes, until the pork chops are cooked and the potatoes are fork tender.

Angle close up view of a white rectangle dish with roasted potatoes, green beans and pork chops topped with bbq sauce. Sheet Pan Pork Chop Dinner. www.atwistedplate.com

This is a perfect week night dinner. It is easy to put together and just forget it…for the next 40 minutes or so!

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Sheet Pan Pork Chop Dinner. www.atwistedplate.com

Sheet Pan Pork Chop Dinner

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 3–5 servings 1x
Print Recipe

Description

Easy on pan dinner with pork, potatoes and green beans!

Scale

Ingredients

  • 3–4 Bone in Pork Chops about an inch thick
  • 1 16oz bag frozen Green Beans
  • 4 medium Potatoes, cubed

Green Beans:

  • 2 tablespoon Olive Oil
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon Black Pepper

Potatoes

  • 2 tablespoon Olive Oil
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/8 teaspoon Black Pepper

Pork Chops

  • 1/4 teaspoon of seasoning on each side

Instructions

  1. Preheat the oven to 350°F
  2. Line sheet pan with parchment paper
  3. In a mixing bowl. Add the frozen green beans, olive oil, salt pepper to a mixing bowl and mix. Spread the Green Beans out on tone half of the sheet pan.
  4. Cut up the potatoes into bite sized pieces (about an inch) and add to a mixing bow. Add olive oil, parsley, sea salt and pepper and mix. Spread out on the other half of the sheet pan.
  5. Next season your pork chop
  6. Place the pork chops on the potatoes and green beans
  7. Cook for 40 minutes, until the pork chops are cooked and the potatoes are fork tender
  8. Enjoy!!
  • Category: Dinner

Keywords: Pork Tenderloin

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.