Teriyaki Chicken Wings

Just the thing for easy snacking.

Teriyaki Chicken Wings

3 pounds of chicken wings
—Teriyaki Sauce—
1/2 cup soy sauce
1/2 cup mirin (or substitute dry sherry or rice vinegar)
1 tablespoon minced garlic
1 tablespoon minced ginger
—Garnish—
Sesame seeds, sliced green onions

Make the marinade in a large bowl.
Preheat an oven, on convection, to 325 degrees.
Arrange
Read more

Onion Rings (keto)

Keto Onion Rings
Yield: 8 rings // per ring: 87 calories, 8g fat, 1.5g protein, 2g net carbs

1 large onion
2 eggs

2 tablespoon coconut flour
2 tablespoon finely-grated parmesan cheese (I use a microplane)
1/8 teaspoon garlic powder
1/4 teaspoon parsley flakes
1/8 teaspoon cayenne pepper
salt to taste
1/4 cup canola oil for frying

Heat the oil … Read more

Keto Cheesecake Truffles

Some keto folks call these “fat bombs” but I prefer to call them truffles!

Keto Cheesecake Truffles
24 fat bombs // 108 calories, 12g fat, 1g protein, 1g net carbs

8 oz cream cheese at room temperature
4 oz butter (I use Kerrygold)
4 oz heavy cream, organic if possible
2-3 tablespoons erythritol (I use Swerve brand)
2 teaspoons vanilla … Read more

Chili-Citrus Chicken Wings

Winning wings—Super easy. Super fast. Super tasty.

Chili-Citrus Chicken Wings

CHICKEN
3 pounds chicken wingettes and drumettes
Sea salt and black pepper
1/4 cup arrowroot powder

SAUCE
1/4 cup honey, warmed
3 tablespoons butter or avocado oil
2 teaspoons ancho chili powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon sea salt
Zest … Read more

Acili Ezme (Red Pepper and Walnut Spread)

A local Turkish restaurant near us makes Acili Ezme and this recipe is somewhere between that and Middle Eastern Mahammara.

 Acili Ezme / Muhammara

1 large fresh red bell pepper, roasted, or 1 chopped frozen red bell pepper, thawed
2 teaspoons Oncu Turkish pepper paste or mild Harrissa paste
2 scallions, chopped
1/2 cup chopped tomatoes
1 teaspoon freshly squeezed Read more

Claiborne’s Stuffed Mushrooms

This classic hors d’oeuvres recipe first appeared in Craig Claiborne’s column in the New York Times, February 1981 . I’ve changed a few ingredients, but it remains mostly his version.

Claiborne’s Stuffed Mushrooms
4—6 servings 

1-1/4 pounds mushrooms
2 tablespoons butter
2 tablespoon extra virgin olive oil
Juice of 1 lemon
Freshly ground pepper to taste
⅓ cup coarsely chopped … Read more