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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

Spicy Sausage Marinara

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Overhead shot of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

Spicy Sausage Marinara

Nothing is better than a good Marinara sauce over your…wait thats wrong… nothing is better than a good Marinara sauce with Spicy Sausage over, well, anything!  Its one of those things that is good with pasta, vegetable noodles, veggies, chicken …you get the idea.  It even works as a sauce for your pizza.  This twist to your basic marinara is going to be a game changer.  I usually have it with Cauliflower Rice, Quinoa or Chickpea Noodles.  

Top angel close up of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

Besides the sauce Paleo, Whole30 and keto compliant  it freezes well.  You could make a double to triple batch and freeze it into individual serving sizes.  Perfect for a quick easy dinner!  It is a life savor on a night where there is not time to make anything.  Just mix it with some cauliflower rice and have a deliciously satisfying dinner in 5 minutes!   

angled close up of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

You can easily substitute ground chicken, turkey or beef if you choose.  You can also make it a little less or little more spicy if you choose.  Just add less or more crushed red pepper.  However you choose to eat it, I can guarantee you will enjoy it.

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Top view of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

Spicy Sausage Marinara

  • Author: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes – 1 hour 10 minutes
  • Total Time: 45 minutes – 1 hour 15 minutes
  • Yield: 6 servings 1x
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Description

A Spicy twist to the classic Marinara. 

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Ingredients

Spicy Sausage:

  • 1 tablespoon Avocado Oil
  • 1/2 cup Chopped Onion
  • 1 to 1 1/2 pound Ground Pork
  • 1 tablespoon Sage
  • 3/4 teaspoon Dried Thyme
  • 3/4 teaspoon Crushed Red Peppers**
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon  Celery Seed
  • 1/8 teaspoon Black Pepper
  • 1/8 teaspoon Nutmeg

Sauce:

  • 1 can Diced Tomato
  • 1 can Tomato Sauce
  • 1/4 cup Fresh Basil (or 1 tablespoon Dried Basil)
  • 2 tablespoon Parsley
  • 2 teaspoon Oregano
  • 1 teaspoon Paprika
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper

Instructions

  1. Heat the oil over medium-low
  2. Add Chopped Onion and cook for 4-5 minutes
  3. Add ground pork, remaining sausage ingredient and mix together
  4. Once onions are cooked add the sausage mixture, cook 5 minutes breaking apart with spoon to crumble.  Drain and return to skillet
  5. Add the sauce ingredients to the skillet and bring to a low boil, cover and reduce heat to low
  6. Cover and cook for 30 minutes to an hour stirring occasionally
  7. ENJOY!

Notes

**adjust crushed red pepper as you see fit

  • Category: Dinner

Keywords: Marinara

 

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.

Cast Iron Chicken, Broccoli and Carrots

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Top view of a cast iron skillet with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

Chicken, Broccoli, Carrots and Red Pepper cooked together in a Cast Iron Skillet!  Sheet Pan dinner are all the rage right now but a meal cooked in a Cast Iron Skillet is even better!  Cooking in a Cast Iron is so versatile and easy.  It is super easy to come home through everything together in 10 mins, put it in the oven and let it cook.  This dinner is really easy.  I use frozen broccoli and shredded carrots to simplify the prep.  Then I just have to dice the peppers while the chicken is searing.  Why sear the chicken?  I think that it helps to lock in the flavor and juices while cooking.

Angled, close up side view of a cast iron skillet with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

How to make:

Heat the Cast Iron with some oil over medium low.  While its cut the Chicken Breast in have and season.  Once the skillet is hot add the chicken, cook for 3 minutes, flip, cook for another 3 minutes.  While the chicken is cooking dice up the red pepper, get out some shredded carrots (or chop the up) and grab a bag of frozen broccoli out of the freezer.  You can use fresh broccoli if you rather.  After cooking the chicken add the remaining ingredients.  Put the skillet in the oven and cook for 30 minutes. After 30 minutes pull out and let cool.

Angled, close up side view of a cast iron skillet with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

This dinner is really easy.  I use frozen broccoli and shredded carrots to simplify the prep.  Then I just have to dice the peppers while the chicken is searing.  Why sear the chicken?  I think that it helps to lock in the flavor and juices while cooking.  I hope you enjoy this twist to a sheet pan dinner!

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Top view of cast iron pan with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

Cast Iron Chicken Broccoli Carrots and Red Pepper

  • Author: A Twisted Plate
  • Prep Time: 10 – 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 45-50 minutes
  • Yield: 6 servings 1x
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Description

Cast Iron meals, a twist to the classic Sheet Pan Dinner!

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Ingredients

  • 1 1/2 – 2 pounds (3) Chicken Breast, cut in half and seasoned:
    • 1/2 teaspoon Oregano
    • 1/4 teaspoon Garlic Powder
    • 1/4 teaspoon Onion Powder
    • 1/4 teaspoon Sea Salt
    • 1/4 teaspoon Black Pepper
    • 1/4 teaspoon Paprika
  • 2 1/2 cup Broccoli Florets
  • 1 1/2 Shredded Carrots
  • 1 cup Diced Red Pepper
  • 1/2 cup Chicken Broth or Bone Broth

Instructions

  1. Pre-heat oven to 350 degree
  2. Tenderize your 6 pieces of Chicken, seasoning both sides with the spices listed above
  3. Heat Cast Iron over medium heat
  4. Place Chicken in Cast Iron cook for 2 minutes, flip and cook another 2 minutes
  5. Add Broccoli, Carrots, Red Pepper and Chicken/Bone Broth over Chicken Breast
  6. Put into the oven and cook for 30 minutes
  7. Remove from Oven and allow to cool
  8. ENJOY!!
  • Category: Dinner

Keywords: Chicken

 

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.

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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

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.

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 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

 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.

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

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

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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

Some of the Items I use:

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” Bacon Kale Scramble

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image of a white plate with diary free "cheesy" kale bacon scramble with a wood background. www.atwistedplate.com

Bacon, Eggs, and Kale mixed with some Nutritional Yeast makes the perfect breakfast.  Nothing is better than “Cheesy” breakfast dishes that don’t actually contain cheese.  You can make it on a Sunday and have breakfast ready every day of the week.  It makes your mornings so much more simple waking up, having to get ready for work, and already having breakfast ready to go.

image of a white plate with diary free "cheesy" kale bacon scramble with a plate in the background and a bowl of the scramble with a wood background. www.atwistedplate.com

This dish is super easy to make.

First, you take the bacon, slice it into 1 inch slices, and throw it into a 12 inch frying/sauté pan.  Cover with the lid and allow to simmer over medium/medium low, stirring about every two minutes, until cooked.  Once crispy remove the bacon from the grease spreading it out onto a paper towel.  Add the kale to the bacon grease in the pale. cover and cook, stirring every few minutes.  You want the Kale to be slightly wilted, crispy on the edges and slightly browning.

While cooking the Kale, mix up the eggs and remaining ingredients.  Once the Kale is done cooking add the Bacon Egg mixture to the Kale.  Cook and enjoy!!

image of a white plate with diary free "cheesy" kale bacon scramble with a wood background. www.atwistedplate.com

Bacon, Eggs, and Kale mixed with some Nutritional Yeast makes the perfect breakfast.  Nothing is better than “Cheesy” breakfast dishes that don’t actually contain cheese.  You can make this on a Sunday to have breakfast ready for the remainder of the week.  Nothing makes your mornings so much more simple waking up, having to get ready for work, and already having breakfast ready to go.

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“Cheesy” Bacon Kale Scramble

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4–8 servings 1x
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Description

“Cheesy” Bacon Kale Scramble using Nutritional Yeast to give it a great cheesy flavor. Whole30, Paleo and Delicious!

Scale

Ingredients

  • 6 Pieces of Bacon
  • 1/4 teaspoon Black Pepper
  • 2 1/2 cups Chopped Kale
  • 8 Large Eggs
  • 3 tablespoons Nutritional Yeast
  • 2 tablespoons Cashew Milk (Almond will work)
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • 1/8 teaspoon Cayanne

Instructions

  1. Slice it into 1 inch slices, and put it into a 12 inch frying/sauté pan
  2. Cover with the lid and allow to simmer over medium/medium low, stirring about every two minutes, until cooked
  3. Once crispy remove the bacon from the grease spreading it out onto a paper towel.
  4. Add the kale to the bacon grease in the pan, cover and cook.
  5. Stir the Kale every few minutes.  You want the Kale to be slightly wilted, crispy on the edges and slightly browning
  6. While the Kale is cooking mix up the eggs and remaining ingredients
  7. Once the Kale is done cooking add the Bacon Egg mixture to the Kale
  8. Cook till eggs are cooked through (7-10 minutes) and enjoy!!
  • Category: Breakfast

Keywords: Eggs

Some of the Items I use:

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.

Pork Bites

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Pork bites on a rectangle white plate with a cut up lime in the top left corner and metal container with toothpicks in the top right. www.atwistedplate.com

Anytime you go to a party, whether it’s for a celebration or to watch a game, you are always plagued with the same problem…. WHAT TO TAKE?  The age-old dilemma everyone faces.   It is especially a problem if you are currently following a specific diet.  This could just be clean eating, Whole30, Paleo, or Keto.  Whatever your preference is, I have the appetizer for you.  PORK BITES, clean easy and delicious!

Close up of pork bites on white plate with paleo dipping sauce in a white round bowl at the top. www.atwistedplate.com

How to make:

Mix the marinade ingredients in a mason jar, measuring cup or whatever you prefer.  Cut the pork into 1 inch squares.  (Anything bigger won’t work as they won’t be bite size)  Put the pork squares and marinade into a seal-able container.  Place that sealed container in the fridge for at least 30 minutes but up to two days.  I usually do it for about a day.  Once ready to cook pull out of fridge, spread them out on a broil pan or baking sheet with a rack.  You want to use something that allows air to get underneath while they cook.  Cook for about 10 minutes on each side till fully cooked (145° f). Remove from oven and serve hot or serve cold.  Either way they are delicious.

Close up of pork bites on a rectangle white plate with a cut up lime in the top left corner and metal container with toothpicks in the top right. www.atwistedplate.com

These little bites of deliciousness go perfectly with my Paleo Mustard Sauce!  You could also dip them in Coconut Amino or any dip you prefer.  No matter what you dip them in, you will love them.  Did I mention that they are not only a great appetizer but go perfect on any salad.  They are also perfect to make at the beginning of the week and use all week-long for different lunches and dinners.  However you eat them, you will ENJOY them!

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Close up view of pork bites on a rectangle white plate with a cut up lime in the top left corner and metal container with toothpicks in the top right. www.atwistedplate.com

Pork Bites

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

Description

Perfect for anyone who is Whole30, Keto, Paleo, Clean Eating or just loves good food

Scale

Ingredients

Marinade:

  • 2/3 cup Coconut Amino
  • 1/3 cup Olive Oil
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Fresh Ginger,  minced (1/2 teaspoon dried ginger)
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Honey**see note
  • 1/2 teaspoon Sea Salt

Pork:

  • 1 pound Boneless Pork
  • Seasoning to sprinkle on:
    • 1/2 teaspoon Onion Powder
    • 1/2 teaspoon Garlic Powder
    • 1/4 teaspoon Sea Salt
    • 1/4 teaspoon Black Pepper
    • 1/4 teaspoon Paprika

Instructions

Prep:

  • Combine all the Marinade ingredients into a Mason Jar, Measuring Cup or Bowl
  • Cut the pork into 1 inch squares
  • Rub Pork Seasoning onto the Pork Squares
  • Put the Seasoned Pork Squares and Marinade into a seal-able container.
  • Put in the fridge for 30 minutes – 2 days (make sure you check the date on you pork before putting it in for longer then a day)

Cooking:

  • Pre-heat the Oven to 350 degrees f
  • Put the pork bites onto broiling pan or cooking sheet with a rack
  • Cook for 10 minutes, flip, cook for another 10 minutes, or till fully cooked, 145 degrees f
  • Serve hot or cold, ENJOY!

Notes

**omit honey to make Whole30 compliant

  • Category: Appitizer

Keywords: pork Tenderloin

Some of the items I use:

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.

Balsamic Marinated Steak

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Top View Sliced Balsamic Marinated Steak on a wood cutting board with the slices cut off. www.atwistedplate.com

Balsamic Marinated Steak, this will be your new go to Steak Marinade.  It is packed full of delicious flavors and I promise, you will love it.  Balsamic Vinegar paired with perfect a blend of seasoning to include Oregano and Basil.  Steak is perfect on the Grill, cooked in a Cast Iron skillet or broiled in the Oven.   No mater how you cook it, it matters how you marinade it!  A perfectly marinated steak can make your meal.

Side view sliced Balsamic Marinated Steak with slices cut off one a wood board. There is a bottle of Balsamic Marinade and bowl of yellow tomatoes in the background. www.atwistedplate.com

How to make:

It is super easy to make the marinade, which is something I love with my busy schedule.  Just mix all the marinade ingredients together in a mason jar, measuring cup or bowl.  Give it a good shake or mix and let sit while you prepare the meat.  I have found that tenderized meat also allows it to better soak in the marinade.  Stabbing it with a fork allows for the marinade to get into the steak.  These techniques no only does it help the flavor but are a great way to take out the frustrations.  

Next, put the Steak into a seal-able container, cover with the marinade and seal.  Place the seal-able container in the fridge from one hour to a day or two.  I usually let it marinade for one day but I have also forgotten to marinade and have successfully done it for 30 minutes.

Angled view of sliced Balsamic Marinated Steak with two slices cut off on a wood board. www.atwistedplate.com

I love to pair my Steak with a baked potato topped with my favorite lactose free sour cream.  Ok let’s face it, sometimes its more like sour cream topped with baked potato.  Don’t judge, I know I am not the only one.  

With summer coming I love to pair my steak with balsamic marinated tomato, basil and feta cheese.   In addition to potatoes and tomatoes I love to put it on top of a salad with seasonal berries.  In spring time its strawberries, summer time roasted peppers and in the fall it a slaw with broccoli cabbage and radishes.  Honestly, can’t go wrong with what your pair it with.

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Side angle view of Balsamic Marinated Steak on cutting board www.atwistedplate.com

Balsamic Marinated Steak

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

Flank Steak in a Balsamic Marinade.  Whole30, Paleo and Keto Complaint.

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Ingredients

Marinade

  • 1/2 cup Avocado Oil
  • 1/4 Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Paprika
  • 1/8 teaspoon Black Pepper

Steak:

  • 1 pound Flank Steak
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon Pepper
  • 1/8 teaspoon Garlic

Cooking:

  • 1 tablespoon Avocado Oil

Instructions

  • Gather all of your ingredients and a measuring cup or bowl to make the marinade and seal-able container to marinade
  • Combine all the Marinade ingredients in a mason jar, measuring cup or bowl
  • Now for the Steak, coat both sides in the Sea Salt, Black Pepper and Garlic
  • Cover the steak in the marinade and close the seal-able container
  • Allow to marinade in the fridge for an hour to a day or two
  • Heat a Cast Iron over Medium Heat with 1 tablespoon Avocado Oi
  • Once heated place steak in cast iron, flip after 4 minutes. 
  • Continue flipping till cooked to you desired.  (Medium takes about 12-15 depending on the thickness of your steak)
  • Allow to rest for 5 minutes before cutting against the grain and serving
  • ENJOY!
  • Category: Dinner

Keywords: Steak

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 Mustard Sauce Dipping Sauce

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Paleo Mustard Sauce www.atwistedplate.com
This Paleo Mustard Sauce is a twist on one of my favorite recipes from my grandmother. It is perfect dipping sauce Chicken, Pork, Ham and Steak, not to mention works as a great dressing for Salads. With a great sauce the different possibilities of what you can create with it are endless.Nothing beats a good Paleo Mustard Sauce; This sauce is a twist on one of my favorite recipes from my grandmother. It is the perfect dipping sauce Chicken, Pork, Ham and Steak, not to mention it works great as a salad dressing. This sauce is great to make at the beginning Sunday and enjoy with you favorite meats/salads all week long. It works great for dipping, but it is not to thick that you can’t use it as a dressing. Having this sauce on hand provides the perfect pop of flavor to any quick weeknight dinner. With a great sauce the different possibilities of what you can create with it are endless.During the holidays a family staple to go with the ham is my grandmothers mustard sauce and it is amazing. The original recipe whipping cream, flour, sugar and distilled vinegar along with a few other items. While this sauce is amazing the ingredient list wasn’t so stellar, so I set out to make a dairy free, grain free, sugar free paleo version of this sauce with great success.  After substituting ingredients out one by one, I was finally able to come up with the perfect combination of ingredients that kept the great taste that I love and thickness the makes it perfect for dipping.
Close up angled view of Paleo Mustard Sauce in a clear mason jar. www.atwistedplate.com

How to make:

You start with Nutpods creamer. Why Nutpods you ask? The creamer is thick enough to make it a good substitute to the heavy whipping cream without affecting the taste of the sauce. I have tried all the nut milks and combinations of them and this is what worked the best. If you cant get Nutpods you could substitute out a sugar free plain cashew milk, while still good it wont have quite the same consistency and taste. You heat the creamer over low heat until hot, but not boiling.Next you add honey, stirring until dissolved. Honey works great to naturally sweeten the mustard without altering the taste of it. Using maple syrup or coconut sugar, both work, but don’t give it the same taste. Then, you add Apple Cider Vinegar.  Apple Cider Vinegar is the perfect substitute for white distilled vinegar, though it does provide a stronger taste. When using it to substitute out white vinegar I suggest cutting in half then increasing it in increments till you get the desired flavor.
Top angled view of Paleo Mustard Sauce in a clear glass jar with a wood background. To the top right of the jar is dry mustard in a measuring spoon. www.atwistedplate.com
Paleo Mustard Sauce
Once you have those ingredients incorporated, you are going to use it to make your past. Combine the Arrowroot/Dry Mustard some of the sauce, making it into a paste. This will allow you to smoothly incorporate it into the sauce without getting chunks. Once you added the Mustard/Arrowroot paste and stirred it in completely you add the two egg yolks. Give it a good stir and let it simmer over low heat for about 10 minutes, stirring every few minutes. Turn off the heat and allow to sit until it reaches room temperature. Store in an air-tight container or jar in the refrigerator for up to a week.Print
Paleo Mustard Sauce in a clear mason jar on a wood board. Behind it is dry mustard in a copper measuring spoon, cup of Apple cider vinegar, an egg and a cut off jar of milk. www.atwistedplate.com

Paleo Mustard Sauce

  • Author: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 12 – 15 minutes
  • Total Time: 17 – 20 minutes
  • Yield: 10–12 servings 1x
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Description

A Paleo Mustard Dipping Sauce that goes great with Chicken, Pork, or a dressing on your favorite Salad.

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Ingredients

  • 1 cup Nutpods plain creamer
  • 1/2 cup Honey (omit for Whole30, see note)
  • 2 tablespoons Dry Mustard
  • 1 tablespoon Arrowroot
  • 1/4 cup Vinegar
  • 1 Egg Yolk

Instructions

  1. Heat cream over medium low heat for 3-4 minutes and add Honey, stirring until it is dissolved.
  2. In a separate bowl mix Dry Mustard and Arrowroot.
  3. Add 2 tablespoons of the Cream and Honey to the Dry Mix , stirring until everything is smooth and add to the pot with the Cream and Honey.
  4. Allow to heat for 1-2 minutes.
  5. Add the Apple Cider Vinegar and Egg Yolk, stirring until everything is combined.
  6. Turn the heat down to low and let simmer for 3 minutes.
  7. Remove from heat and let sit for 5 minutes.
  8. ENJOY!

Notes

To make Whole30 compliant soak 6 dates in a 1/2 cup hot water.  Allow to sit for 5 minutes and soak.  Use an inversion blender to blend the dates and water.

  • Category: Sauce

Keywords: Mustard Sauce

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.

Sausage Kale and Sweet Potato Hash

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Image is a close up angled view of Sausage Kale and Sweet Potato Hash in a white rectangle bowl with a wood background. In the top left corner of the image there is a blue and white towel. In the top right there is a cut off plate with Sausage Kale and Sweet Potato Hash. www.atwistedplate.com

Sausage Kale and Sweet Potato Hash will change your life.  Are you sick of the same thing for breakfast every day?  Are you looking for something you can meal prep for breakfast all week long? Can’t stand to look at another egg?  Then, THIS IS YOUR DISH and IT IS AMAZING! Not only is it amazing but it is Whole30 and Paleo Compliant.  It is also extremely easy to make.   I took my Breakfast Sausage Recipe and added Sweet Potato and Kale.  It is that simple!

Image is a close up angled view of Sausage Kale and Sweet Potato Hash in a white rectangle bowl with a wood background. In the top right there is a cut off plate with Sausage Kale and Sweet Potato Hash. www.atwistedplate.com

how to make:

You start with your protein/meat of choice. I prefer ground Pork but Chicken or Turkey work just as well.  In a bowl add the the protein and Sausage Seasoning together.  Add the mixture to a pre-heated pot, cover and cook.  Add the chicken broth or water and give it a good stir.  You could also you Bone Broth to add extra nutrients. Next you add the Sweet Potatoes and Kale.  Again, give it a good stir making sure everything is mixed, cover and cook.  What is great about this dish is you can’t taste the Kale.  Cooking the Kale in the juices of the Sausage gives it an Amazing flavor.  The sweet potatoes add a little bit of sweetness without adding any sweetener.

Image is a close up angled view of Sausage Kale and Sweet Potato Hash in a white round plate with a wood background. In the top left corner of the image there is a blue and white towel. In the top right there is a cut off plate with Sausage Kale and Sweet Potato Hash. www.atwistedplate.co

This twist to a Breakfast Hash is perfect to prep at the beginning of the week and have all week long.  This recipe can easily be doubled for meal prep.  I usually make a double batch and it provides breakfast for two throughout the week.   As with any recipe take this and make it work for you.  If you like it a little hotter add extra Crusted Red Pepper.  Don’t like it hot, add less.  You can’t go wrong.  As always, Enjoy!

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Image is a close up angled view of Sausage Kale and Sweet Potato Hash in a white rectangle bowl with a wood background. In the top left corner of the image there is a blue and white towel. In the top right there is a cut off plate with Sausage Kale and Sweet Potato Hash. www.atwistedplate.com

Sausage Kale and Sweet Potato Hash

  • Author: A Twisted Plate
  • Prep Time: 5-10 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 40-50 minutes
  • Yield: 4–6 servings 1x
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Description

Sausage Kale and Sweet Potato Hash is the ultimate Breakfast Hash!

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Ingredients

  • 1 tablespoon Avocado/Olive Oil
  • 1 pound Ground Pork or Ground Turkey or Chicken
  • Sausage Seasoning
    • 1 tablespoon Sage
    • 1 teaspoon Sea Salt
    • 3/4 teaspoon Crushed Red Pepper
    • 3/4 teaspoon Thyme
    • 1/2 teaspoon Onion Powder
    • 1/4 teaspoon Garlic Powder
    • 1/4 teaspoon Celery Seed
    • 1/4 teaspoon Black Pepper
    • 1/4 teaspoon Nutmeg
  • 1/4 cup Chicken Broth or Water
  • 1 pound Sweet Potato cut into 1 inch cubes
  • 1 1/2 cups de-stemmed and chopped Kale
  • 1 Teaspoon Sea Salt

Instructions

  • Add the Oil to a pan and heat over medium-low heat
  • Add the Meat and Sausage Seasoning stirring until combined
  • Cover, stirring every few minutes until Meat is cooked
  • Once meat is cooked add the remaining ingredients, stirring so everything is combined.
  • Cover and allow to cook over low/medium-low for 35-40 minutes stirring occasionally
  • Once cooked, remove from heat and allow to sit covered

Enjoy!

  • Category: Breakfast

Keywords: Hash

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.

Orange Chicken {Paleo/Keto/Whole30}

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Image of a white saucepan of Orange Chicken. It is a wood background with a green and white towel at the top. www.atwistedplate.com

Orange Chicken, this is not your normal dish but a clean and healthy twist to one of my favorites!  Nothing is better than a big bowl of Orange Chicken for dinner, lunch or even a little snack.  Finding an Orange Chicken that is Gluten Free, Paleo, Whole30 or Keto is no easy task.  Therefore, I set out to find make my own and it is AMAZING.  It even got thumbs up from someone who claims to “live for” takeout Orange Chicken.  What is great about making it yourself is you can make it to fit your taste.

Close up of Orange Chicken in a white saucepan. www.atwistedplate.com

How to make the Chicken for Orange Chicken:

First, you start with a pound of Chicken breast, placing it in a plastic back.  Get a meat tenderizer and release some stress.  After you take out your frustrations from the day, remove the Chicken and slice it about 1/4 inch think lengthwise.  You can cut it thicker if you like thicker chunks of chicken.  Combine Arrowroot and the seasoning in a bowl.  Also, heat oil in a pan over med low heat.  While the pan is heating, coat each strip in the mixture, shake off the excess.  Continue doing this until all the chicken is covered.

Since you can’t fit all the chicken in one pan, you will have to do a couple batches.  Place Chicken into heated pan, make sure that it not touching.  Allow to cook for 2 minutes on each side.  After you complete the first batch move the cooked pieces on a plate ands start the next batch.  Once all the chicken strips are cooked set it aside.

Image with white plate with Cauliflower Rice topped with Orange Chicken on-top at the bottom of the image. At the top of the image is a white saucepan of Orange Chicken. www.atwistedplate.com

How to make the sauce for Orange Chicken

Add the ingredients for the sauce into the pan.  Make sure to scrap the excess bits from the chicken off the bottom.  Bring to a light boil and reduce heat to low.  When making the sauce you can use the juice of an Orange or Orange Juice.  If using Orange Juice make sure you use a compliant juice with no added sugar.  Once boiling, reduce the heat to low, add the Chicken and Orange Slice. Cover and allow to simmer for about 25 to 30 minutes.  When it is done, if you choose, sprinkle sesame seeds.  Serve the Orange Chicken over cauliflower rice, quinoa, brown rice or in a bowl by itself.

Image is of a white plate with Cauliflower Rice topped with Orange Chicken ontop. www.atwistedplate.com

Another bonus for making your own Orange Chicken if you can make this dish your own. If you want a little extra orange you can add some extra Juice.   If you want more sauce you can just double the sauce recipe, more chicken add a little extra chicken.  The Orange Chicken possibilities are endless.

As always, ENJOY!

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Image of a white saucepan of Orange Chicken. With a wood background www.atwistedplate.com

Orange Chicken (Paleo and Whole 30)

  • Author: A Twisted Plate
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 5–6 servings 1x
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Description

Orange Chicken that is Gluten Free, Keto, Paleo, Whole30 and Delicious!

Scale

Ingredients

Chicken:

  • One Pound Boneless Chicken Breast
  • 3 tablespoons Arrowroot
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Orange Sauce:

  • 1/2 cup Chicken Broth
  • 1 cup Orange Juice
  • 2 tablespoon Coconut Amino
  • 1/2 teaspoon Boat Sauce
  • 1/2 teaspoon Parsley

Additional Ingredients:

  • 4–5 Orange Slices
  • 1/2 teaspoon Sesame Seed (optional)

Instructions

  • Heat Oil in Pan over medium-low heat
  • Tenderized the Chicken
  • Cut the chicken into Quarter inch slices
  • Mix Arrowroot, Paprika, Onion Powder, Garlic Powder, Sea Salt and Pepper together in a bowl
  • Dredge each piece through Arrowroot mixture, shaking off any excess
  • Place covered Chicken in pan, make sure its not touching (you will need to do multiple batches)
  • Once cooked set aside on a plate and add more chicken until all the chicken is cooked
  • Add Chicken Broth, Orange Juice, Coconut Amino, Boat Sauce and Parsley to pan bringing it to a low boil
  • Reduce to low heat
  • Add the Chicken back in and top with Orange Slices
  • Allow to cook for 25-30 minutes.
  • Add Sesame Seed (if you choose)
  • Serve over your choice favorite Cauliflower Rice/Rice/Quinoa if you choose
  • Enjoy
  • Category: Dinner

Keywords: Orange Chicken

Some of the items I used: