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Side Dish

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

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

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

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.

“Cheesy” Cauliflower Bites – Dairy Free

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Cheesy Vegan Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

There are no words to describe how amazing these little bites of deliciousness are!  Cauliflower rice with a cheesy flavor minus the dairy for the win!  Not only are these little bites delicious but they are super easy to make.  All you need is Cauliflower Rice, Nutritional Yeast, Almond Flour, Lemon Juice and Egg and seasonings.  

Cheesy Vegan Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

How to make:

I allow my Cauliflower rice to defrost on the counter in a strainer, in a bowl.  Once defrosted drain out the excess water, there is a lot.  I use a nut bag, they are fairly inexpensive on Amazon.   You can also use cheese cloths, sturdy paper towels or a dish towel, whatever works.  You want to get out as much water as possible, otherwise you bites might end up as crumbles.  Hey they are still edible and delicious though

Once you get out the annoying excess water, put the Cauliflower Rice and remaining ingredients into a bowl.  Now, you have two options.  Option one, wash your hands and stick those hands in and mix everything together.  Option two, get a fork and mix everything together.  Make sure everything is evenly incorporated.  Once mixed take a ¼ cup of the mixture, form it into a ball, and flatten slightly (to about ¾ inch thick).  Place the bites onto a parchment lined sheet pan.  Bake for 20 minutes at 350°F.

Cheesy Vegan Cauliflower Bites on a white plate. There is a bite dripping over a cup of ranch dressing. At the top of the picture is a red and white towel.

You can easily make the bites smaller or bigger, but you will have to adjust the cooking time accordingly.  If you want a slightly cheesy taste add a little bit extra nutritional yeast.  Want to give these bites a little pop add some crushed red pepper or cayenne pepper.  However you make them, they are guaranteed to please! Hope you ENJOY!

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side view Cheesy Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

“Cheesy” Cauliflower Bites

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8–10 1x
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Description

Cauliflower Bite seasoned with a vegan cheese making them Dairy Free, but still DELICIOUS!!

Scale

Ingredients

  • 1 (16oz) bag of Frozen Cauliflower Rice
  • 3 tablespoons Nutritional Yeast
  • 4 tablespoons Almond Flour
  • 1 Egg
  • 1/2 teaspoon lemon juice
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Chili Powder

Instructions

  1. Allow my Cauliflower rice to defrost on the counter in a strainer, in a bowl.  Once defrosted drain out the excess water, there is a lot.  You can use a nut bag, cheese cloths, sturdy paper towels or a dish towel.  You want to get out as much water as possible, otherwise you bites might end up as crumbles.
  2. After you get out the annoying excess water, put the Cauliflower Rice and remaining ingredients into a bowl.  Mix the ingredients, making sure everything is evenly incorporated
  3. Once mixed take a ¼ cup of the mixture, form it into a ball, and flatten slightly (to about ¾ inch thick)
  4. Place the bites onto a parchment lined sheet pan
  5. Bake for 20 minutes at 350°F flip after 10 minutes
  • Category: Side Dish

Keywords: Cauliflower

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.

Perfectly Roasted Potatoes

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top view of bowl with Perfectly Roasted Potatoes in a white bowl with a gray and white towel. www.atwistedplate.com


Looking for crispy potatoes that are not only easy to prep but taste delicious? Then these are your potatoes, slowly roasted to perfection! They are great for breakfast lunch or dinner. These crispy little potatoes are also perfect for meal prep. All you have to do is put them under the broiler for a couple minutes to heat and crisp right up. They go great with a wide variety of sauces and any protein!!

Angle view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

How to make:

Perfectly Roasted Potatoes are easy to make. Start by cutting up 2 lbs of potatoes into about 1 inch cubes. You can use any potato to make this. I personally prefer a small red or white potato. Once cubed add to mixing bowl. Add the avocado oil, dried parsley, garlic and onion powders, pepper and sea salt. Mix until potatoes are evenly covered. Place parchment paper on a backing sheet and pour the potatoes on top. Spread them out making sure, as best you can, they are not touching (allows them to cook more evenly). Cook for 40 minutes flipping every 10 minutes. This helps to get them perfectly crispy!

top view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

I have found meal prepping a few staple items at the beginning of the week is a life savors.It makes life so much simpler when you get home and only have to spend a few minutes heating up dinner versus an hour making it. I usually prep a few pounds of meat, usually shredded chicken or pork, breakfast, at-least a breakfast meat, 2 vegetables and a potato of some kind. There are so many different dishes you could make from those few prepped items. If you are looking goes some great veggies to meal prep try;

It also helps to have a couple sauces on hand. If you want a great meal prep sauce try my bbq paleo mustard.

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Angle view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

Perfectly Roasted Potatoes

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6–8 servings 1x
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Description

Potatoes lightly seasoned then roasted till perfectly crunchy.  

Scale

Ingredients

  • 2 pounds potato, cut into 1 inch cubes
  • 2 tablespoons Avocado Oil
  • 2 tablespoons Parsley
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder

Instructions

  1. Preheat the oven to 400°F
  2. In a mixing bowl add all the potatoes, avocado oil and seasoning
  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 40 mins, stirring/flipping every 10 minutes.
  7. Enjoy!
  • Category: Side Dish

Keywords: Potatoes

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

Perfectly Roasted Red Onions

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Perfectly Roasted Red Onion in bowl with fork to the left of it. There is a white and yellow towel at the top of the image. www.atwistedplate.com

Perfectly Roasted Red Onion go great with absolutely everything!  This will be a new meal prep staple.  Red Onions perfectly roasted in olive oil, seasoned with minced garlic, oregano salt and pepper.  They are absolutely amazing.  I love to roast up veggies and use them on my salad.  It makes it easier when they are ready.  Not to mention roasting veggies just adds a ton more flavor!

I came up with this recipe when I had a few onions to use up. I  was meal prepping for the week I figured I could roast them up and use them on salads with chicken and pork.  As I roasted the onions up I decided to give them a little extra flavor so I added minced garlic and oregano (my go to spice lately). All I can say is WOW!


Perfectly Roasted Red Onion in bowl with minced garlic and oregano to the left and a yellow and white towel at the top of the image. www.atwistedplate.com

How I make them:

First start by slicing the onion.  I preferred sliced, but you can cut them anyway you want to.  Add the Olive Oil to a sauté pan and heat it over medium low heat.  Once heated add the onion and sauté for about six minutes stirring at least every two.  Next add the Minced Garlic, Dried Oregano, Black Pepper and Sea Salt.  Cook for another 4 minutes stirring occasionally.  Make sure to watch it because the garlic roast up quick.  Let cool and ENJOY!

Close up angled view of Perfectly Roasted Red Onion in bowl with a yellow and white towel in the background. www.atwistedplate.com

Perfectly Roasted Red Onion are perfect on Salads, Savory Ranch Burgers,  Balsamic Marinated Steak and anything else you like Roasted Onion with!  ENJOY!

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Perfectly Roasted Red Onion in bowl with fork www.atwistedplate.com

Perfectly Roasted Onions

  • Author: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3–5 servings 1x
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Description

Perfectly Roasted Red Onion will be you new meal prep staple.  Red Onion roasted in olive oil seasoned with minced garlic, oregano salt and pepper.

Scale

Ingredients

  • 1 small-medium Red Onion, sliced
  • 2 tablespoon Extra Virgin Olive Oil (EVOO)
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Sea Salt

Instructions

  1. Heat Sauté Pan over medium low heat, add EVOO and sliced Onions
  2. Cook for 6 minutes, stirring every two minutes
  3. Add Dried Oregano, Sea Salt and Black Pepper
  4. Continue cooking for 4 minutes, stirring every two minutes
  5. ENJOY!!
  • Category: Side Dish

Keywords: Onion

Roasted Pepper and Dill Potato Salad

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Roasted Pepper and Dill Potato Salad on white plate www.atwistedplate.com

Potato Salad is a go to for any summer cookout… it is even better when you add Roasted Peppers and fresh Dill!  This is an amazing twist to your favorite classic potato salad.  Not to mention, it is extremely easy to make!  The combination of fresh Dill and Roasted Potatoes make an amazing flavor.  What’s even better is that this potato salad can be easily made Whole30 compliant, is dairy and gluten free!!

Close up view of Roasted Pepper and Dill Potato Salad on white plate. There is a partial view of white plate with roasted red pepper potatoe salad in the top right corner. www.atwistedplate.com

How to make:

First, you start by cubing the potatoes into about 3/4 to 1 inch cubes.  Then, add 1/2 teaspoon Sea Salt and Cubed Potatoes to a pot filling with water till all potatoes are covered.  Bring water to a low boil and reduce the heat, allowing the potatoes to cook.  While the potatoes are cooking dice you some yellow, orange and red bell peppers.  Add them to a sauté pan with olive oil and cook them on low for about 10 mins.  Don’t forget to stir them around.  Once the potatoes are done drain out the excess water.  In a large bowl add the potatoes, roasted peppers and remaining ingredients.   Mix everything together evenly and cover.  Stick the potato salad in the fridge and allow for all those amazing flavors to combine.  Before serving make sure to stir it up again.

Angled close up of Roasted Pepper and Dill Potato Salad on white plate on a brown wooden board. There is another plate of Roasted Red Pepper Potato Salad in the top right Corner. There is a blue and white towel at the top. www.atwistedplate.com

This Potato Salad is the perfect way to change up the same old potato salad you always make.  You can easily switch out the Potatoes for White Sweet Potatoes if you choose.  If you don’t have fresh dill don’t worry, it works just as well with dried dill.  No matter how you make it I guarantee you will ENJOY it!

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Roasted Pepper and Dill Potato Salad on white plate on a brown wooden board. There is another plate of Roasted Red Pepper Potato Salad in the top right Corner. There is a blue and white towel in the top left corner. www.atwistedplate.com

Roasted Pepper and Dill Potato Salad

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

Roasted Peppers add a great twist to the classic Potato Salad, not to mention its Whole30!

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Ingredients

  • 2 pounds potato, diced
  • 1/2 teaspoon Sea Salt
  • 6–8 cups Water
  • 1 cup Red, Yellow and Orange Peppers Diced
  • 2 tablespoon Olive Oil
  • 1/2 cup Mayonaise **
  • 1/2 cup finely diced Celery
  • 1 tablespoon Fresh Dill (or 2 teaspoon Dried Dill)
  • 2 teaspoon Red Wine Vinegar
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/8 teaspoon Paprika

Instructions

  1. Add Water to Pot and bring to Boil
  2. Add 1/2 teaspoon Sea Salt and Cubed Potatoes, reduce heat to low boil cooking for about 15 minutes until Potatoes are soft when you stick them with a Fork
  3. Heat Oil in Sauté Pan over medium-low heat, add diced peppers, cook for 10 minutes, stirring every 2 minutes, allow to cool
  4. In a large mixing bowl, add cooked potatoes, roasted peppers and remaining ingredients
  5. Stir so that everything is well mixed
  6. Refrigerate for 2-3 hours before serving allowing to chill and let the ingredients mix
  7. ENJOY!

Notes

**make sure Whole30 complaint

  • Category: side dish

Keywords: Potato Salad

Pinterest image for Roasted Red Pepper Potato Salad. Top image is a side view of a white plate with roasted red pepper potato salad on a wood board. Below is a red box with script saying "Roasted Red Pepper Potato Salad". Bottom image is an angled view of Roasted Red Pepper and Dill Potato Salad with wood background. www.atwistedplate.com

Corn Salsa

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Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

Corn Salsa with a sweet and spicy twist to your corn.  Served cold with honey, apple cider vinegar and jalapeño. Perfect for a hot summer day or you next cookout.  The jalapeño and honey allows the salsa to have a little zest with out to much of a punch.  Not only is it delicious, it is easy to make and can be made well in advance of any event.  The longer it sets the better the flavor gets!!

Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

How to make:

First, cook the corn, about 7 minutes in boiling water.  While the corn is cooking chop up the jalapeño and onion.  Cook on low for 5 minutes to allow the jalapeño and onion to soften.  This add amazing flavor to the Salsa.  Once corn is done cut the corn off the ears.  Combine the corn, jalapeño, honey, apple cider vinegar, salt and pepper.  Put in a sealable container in the fridge and allow to sit for a few hours before serving.

Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

This is easy adaptable to your taste.  If you like the punch then you can certainly add more jalapeño!  If you want it a little more sweet add a bit more honey. No matter how you like, you can’t go wrong.  ENJOY!

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Corn Salsa

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6–8 servings 1x
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Description

Corn Salsa is the perfect blend of sweet and spicy! The sweetness of the honey provides the perfect balance to the kick of the Jalapeño

Scale

Ingredients

  • 4 Ears of Corn (3 Cups)
  • 2 medium size Jalapeño, de-seeded and diced
  • 1/4 cup diced Red Onion
  • 2 Tablespoons Honey
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 teaspoon Dried Parsley
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Instructions

  1. Boil 6 cups of water in a pot large enough to hold 4 ears of corn, bring to a boil.  Once boiling add the Corn and cook for 7 minutes  (make sure corn is fully covered by water)
  2. Once Corn is done cooking, cut it off the cob and set it aside
  3. Heat a skillet over medium-low heat with 2 tablespoon Extra Light Olive Oil.
  4. Add the Red Onion, sautéing for 2-3 mins, add the jalapeño and sauce for another 5-6 minutes
  5. Add the Corn, Honey and Apple Cider Vinegar
  6. Allow to simmer over low for 10 minutes, remove from heat
  7. Once cooled store in the refrigerator till ready to serve
  8. While this dish is AMAZING served Cold, it is also Delicious served warm, your choice
  9. ENJOY!
  • Category: Side Dish

Keywords: Corn

Crispy Brussel Sprouts with a Dijon Aioli

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Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

Brussel Sprouts cooked until they are perfectly crispy with a little Dijon Aioli will be your new favorite side dish. Recently, we went out to dinner for my Birthday and as an appetizer ordered roasted Brussel sprouts with a Dijon dressing with them.  What a great pairing, we devoured the dish immediately and wanted more!   I have made Brussel Sprouts countless different ways pairing them with different dressing and sauces.  This combination has become my go when I make this delicious dish.

Side close up of Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There is a blurred blue and white towel at the top of the image. www.atwistedplate.com

How to Make:

Start by shredding your Brussel Sprouts using the attachment on my food processor.  Another option is to cut them in skin slices to shred them.  Once shredded, add it and the remaining ingredients (under Brussel Sprouts) to a mixing bowl. Mix until the Brussel Spouts until evenly coated. Place Brussel Sprout mixture a parchment paper lined baking sheet and stick in the oven. Once in the oven, you can start making the Dijon Aioli. In a small mixing bowl add the ingredients for the Dijon Aioli.  Once mixed, place the bowl in the refrigerator to chill while the Brussel Sprouts to finish cooking. When done, pull the Brussel Sprouts out of the oven and allow to cool for 5 minutes. Once cool transfer to a serving bowl and, if you choose, top with the Dijon Aioli, or add it as you go.  

Angled close up of Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

I guarantee that if you make this, there will be no leftovers.  It is soooo good! If you want to use it to make a delicious one dish meal add some chopped grilled chicken and done!  Hope you enjoy it as much as I do!

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Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

Crispy Brussel Sprouts with a Dijon Aioli

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
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Description

Brussel Sprouts cooked till perfectly crispy then topped with a delicious Dijon Aioli

Scale

Ingredients

Brussel Sprouts:

  • 3 tablespoons Olive Oil
  • 3 tablespoons Coconut Amino
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Crushed Red Pepper

Dijon Aioli:

  • 1/4 cup Mayonaise
  • 2 tablespoon Dijon Mustard
  • 2 tablespoon Coconut Amino
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Sea Salt

Instructions

  1. Preheat your oven to 350 degrees
  2. Clean the Brussel Sprouts, Remove the Ends and Shred
  3. Mix Shredded Brussel Sprouts with the remaining ingredients listed under Brussel Spouts
  4. Place onto a sheet pan, spreading apart as best you can
  5. Place it in the over to cook for 20 minutes, stir/flip halfway through.
  6. In a separate little bowl mix all the Dijon Aioli ingredients together and put in the refrigerator to chill.
  7. When the Brussel Sprouts are done, serve and top with the Dijon Aioli
  • Category: Side Dish

Keywords: Brussel Sprouts