Jalapeno-Lime Chicken Wings

 

Ingredients for the Jalapeño-Lime Chicken Wings:

• 2 pounds (1000 grams) chicken wings
• 2 jalapeño peppers, deseeded and cut into chunks
• 1/4 cup coconut oil
• 2 Tablespoons coconut aminos
• 4 cloves garlic, peeled
• 1 teaspoon ground cumin
• Juice of 1 lime
• 1/2 cup fresh cilantro leaves

Directions for the Jalapeño-Lime Chicken Wings:

1. Add all of the marinade ingredients (not the chicken!) to a blender. Process until smooth. If the marinade is a little thick, add a splash of water and re-process.
2. Put the chicken wings into a container or large freezer bag. Pour over the marinade and toss the wings through it so that they are evenly coated.
3. Marinate for at least 30 minutes, up to overnight.
4. When you are ready to cook, preheat the oven to 400°F (200°C). Line a baking tray with foil and place a cooling rack onto the foil-lined tray.
5. Place the wings onto the metal rack, and bake for 15 minutes.
6. Turn the oven up to 425°F (210°C). Turn the chicken wings over and return them to the oven for another 15 minutes, or until browned.
7. While the chicken is cooking, make the Ranch Dressing Dip!

Ingredients for the Paleo Ranch Dressing Dip:

• 1/4 cup raw unsalted cashews, soaked for at least 6 hours, rinsed & drained
• 1/2 cup coconut milk
• Juice of half a lemon
• 1 Tablespoon fresh chopped chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried dill
• 1/4 teaspoon black pepper

Directions for the Paleo Ranch Dressing Dip:

1. In a mini food processor or blender, process the soaked and drained cashews until you have a paste. You may need to scrape down the sides of your processor or blender a few times to do this.
2. Once your cashews are a spreadable texture, add the coconut milk a little at a time and process until smooth.
3. Add the lemon juice, the rest of the coconut milk, the seasonings and herbs. Process until combined and the dressing is smooth. If it is still a little thick, add a splash of water and re-process.
4. Once the Jalapeño-Lime Chicken Wings are cooked, serve with the Paleo Ranch Dressing Dip.

Source: http://stupideasypaleo.com/2013/12/15/jalapeno-lime-chicken-wings-paleo-ranch-dressing-meatified/

Easy Mini Pumpkin Cinnamon Rolls

 

Cook Time: 20 minutes

Total Time: 25 minutes

Mini cinnamon rolls made with pumpkin butter and cream cheese frosting! The best part? They take less than 30 minutes to make!

Ingredients:

For the pumpkin cinnamon rolls:
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/4 cup pumpkin butter (I use Trader Joe's brand)
3 tablespoons brown sugar
1 teaspoon ground cinnamon
For the cream cheese frosting:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioner’s sugar
1/2 teaspoon vanilla extract
1 tablespoon milk (more if you like a thin frosting)

Directions:

1. Preheat oven to 375 degrees F.
2. Unroll sheet dough into one large rectangle. Spread pumpkin butter evenly over the dough. Evenly sprinkle brown sugar and cinnamon over the pumpkin butter.
3. Starting with short side of the rectangle, roll up into a log. Using string, dental floss, or a serrated knife, cut the roll into 10 slices. Place slices, cut side down, in a greased 8 x 8 baking dish.
4. Bake 18 to 20 minutes or until golden brown. Let cinnamon rolls cool in pan for 5 minutes.
5. While the cinnamon rolls are cooling, make the cream cheese frosting. In a medium bowl, stir together cream cheese and butter until smooth. Whisk in the confectioner's sugar, vanilla, and milk. If the frosting is still too thick, add a little more milk and whisk until smooth.
6. Spread frosting over cinnamon rolls and serve! I always have leftover frosting, but use as much as you like:)
Note-if you can't find the Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet you can use regular Pillsbury crescent rolls. Just press the dough together to form a large rectangular sheet. I use Trader Joe's pumpkin butter, but you can use any brand or make your own.

Source: http://www.twopeasandtheirpod.com/easy-mini-pumpkin-cinnamon-rolls/

Pineapple BBQ Sauce Glazed Meatballs

For the Meatballs:

 

1 pound ground beef

1 small yellow onion, finely diced

2 tablespoons dried parsley

1/2 teaspoon to 1 teaspoon cayenne pepper

kosher salt, to taste

fresh ground pepper, to taste

1 egg, lightly beaten

4 tablespoons butter

 

 

 

 

 
For the Sauce
• 1 cup pineapple juice
• 1 cup barbecue sauce (use your favorite brand)

Instructions

• Combine the ground beef, diced onion, parsley, cayenne pepper, salt, black pepper, and egg.
• Mix until thoroughly combined.
• Shape mixture into about 20 meatballs.
• Melt the butter in a large pan; when it starts to brown, add the meatballs.
• Cook over medium heat, about 10 to 12 minutes, turning frequently using a wooden spoon.
• Remove meatballs from pan.
• Drain butter.
• Return pan to heat and add in the meatballs.
• In a mixing bowl, whisk together pineapple juice and barbecue sauce.
• Pour barbecue sauce over meatballs.
• Bring mixture to a boil; turn down to a simmer and cook for 8 minutes, stirring occasionally.
• Remove from heat.
• Arrange meatballs on a plate.
• Pour sauce over the meatballs and serve.

Notes

RECIPE SOURCE: DIETHOOD

Makes about 20 meatballs

Nuoc Cham (Vietnamese Dipping Sauce)

Ingredients:

Servings: 10

• 2 heads garlic, minced
• 6 limes, juice of
• 1 1/4 cups white vinegar
• 1 1/2 cups fish sauce
• 2 1/2 cups white sugar
• 1 tablespoon chili-garlic sauce
• 4 cups cold water

Directions:

1. In a large bowl, combine lime juice, garlic and white vinegar. Allow the 3 ingredients to sit and marry for at least 10 minutes.
2. Add in water, fish sauce, sugar and chili sauce.
3. Mix well, adding either more sugar or water to adjust the taste.
4. This can be used immediately, but is definitely more flavorful when refrigerated overnight, and much much tastier once it's been in the fridge for a week.

Source: http://www.food.com/recipe/100-authentic-vietnamese-dipping-sauce-nuoc-cham-289509

Servings

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Key Lime Cookies

Yield: 2 dozen small cookies

Ingredients

Cookies:
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1/2 tsp vanilla
• zest and juice of 1 lime (about 1 tsp zest and 3 Tbsp lime juice)
• 1 cup white chocolate/vanilla chips
Glaze:
• 1 cup powdered sugar
• 1 tsp lime zest
• 1 1/2 to 3 Tbsp lime juice, depending on desired consistency

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a bowl, combine the flour, baking soda, and salt; set aside.
3. In a large bowl cream together the butter and sugars. Beat in the egg, vanilla, lime zest, and lime juice until smooth.
4. Slowly add flour mixture until combined. Fold in white chocolate/vanilla chips.
5. Drop rounded spoonfuls onto a parchment or silicone mat lined baking sheet. Bake for 8 to 9 minutes or until golden brown around edges. Do not over-bake. Cookies will be plump. Cool for several minutes on cookie sheets before transferring to a rack to cool completely.
6. Prepare glaze by combing powdered sugar and lime zest in a bowl. Add lime juice until desired consistency. I only did 1 1/2 Tbsp for a thick glaze. Spoon glaze over the top of the cookies and allow to set at room temperature until dry. Store in an airtight container.

Source: http://www.dessertnowdinnerlater.com/2014/07/key-lime-cookies-recipe/

 

Skinny Pineapple Teriyaki Pork Chops

Prep time: 3 hours and 20 minutes (includes marinade time)

Cook time: 10 minutes

Yield: 4 servings
Serving size: 1 pork chop + 1 pineapple slice

Ingredients

Pork Chops:
4 — 4 oz pork chops
4 slices fresh pineapple, cut 1 inch thick

Marinade:
½ cup reduced-sodium soy sauce (aminos for Paleo recipe)
¼ cup brown sugar
3 Tbsp rice vinegar
1 Tbsp minced ginger
¼ cup water
2 Tbsp minced garlic

Instructions
1.In a small bowl, whisk marinade ingredients together. Place pork chops and marinade in a sealed Ziploc® bag. Place in fridge for at least 3 hours (overnight is best!), turning bag every couple hours.
2.Remove pork chops from bag — DO NOT DISCARD MARINADE. Pour marinade in saucepan. Cook over medium heat until it boils, about 4 minutes. Reduce to simmer for another 6 minutes, stirring frequently. Place in a small dish, you will be using this marinade to brush on your chops and pineapple.
3.Preheat grill to medium-high. Lightly coat grill rack with nonstick cooking spray.
4.Place pork chops on grill — cook for 5 minutes on one side. Flip chops over and brush marinade on chops, add pineapple to grill and cooking for additional 3-4 minutes. Flip pineapple halfway through.
5.Let chops rest for 3-5 minutes before serving. Place a pineapple slice on each chop.

Source: Skinny Mom

Nutrition Information
Per Serving: (1 pork chop + 1 pineapple slice)
Calories: 234
Calories from fat: 24
Fat: 3g
Saturated Fat: 1g
Cholesterol: 62mg
Sodium: 1425mg
Carbohydrates: 24g
Fiber: 1g
Sugar 19g
Protein: 28g
Calcium: 8%
Iron: 2%

Cilantro Lime Cauliflower "Rice"

Produce
1 medium head Cauliflower
1/4 cup Cilantro, fresh
2 Garlic cloves
1 1/2 Limes
2 Scallions

Baking & Spices
Kosher salt and pepper

Oils &Vinegars
1 tbsp Olive oil, extra-virgin

Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.
Makes 5 servings.