Turkey wings are so easy to prepare and are absolutely out of this world delicious! Toughest part is finding them! I cook them for a long time; this gets the fat out and makes the skin extra crispy. I added the sprouts midway and they soaked up that fat for the perfect low carb/high fat dinner!
Preheat oven to 425 and bake, skin side up, for ½ hour. Lower oven to 375. Flip wings and cook 45 minutes. Turn again—skin side up and cook another 45 minutes, or until skin looks nice and golden browned.
Cut ends of sprouts, and cut in half. Add brussels sprouts for last 45 minutes, turning once. Salt and pepper to taste.
Turkey cheeseburger with avocado, avocado mayo and pickled onions on a Keto bun with Spicy slaw.
Last night, I made turkey cheeseburgers with avocado on a cauliflower roll. It was good.
Night two: Turkey cheeseburger with avocado, avocado mayonnaise and pickled onions with keto bread. Both cauliflower and Keto bread make good buns, but Keto bread wins!
Baked Cauliflower and Spinach with Mozzarella and Olives
This is an easy one-pot, low carb basically vegetarian meal. Don’t let the anchovies scary you, because you will not taste them. They simply add that fantastic umami flavor and make this dish surprisingly tasty!
I added artichokes the second night we ate this, because I just love artichokes and spinach together! Either with or without, this is a nice meal.
Baked Cauliflower and Spinach with Mozzarella and Olives
1 pound defrosted frozen spinach, squeezed of excess water
1 head cauliflower, cut into bite-sized pieces
4 artichoke hearts, chopped (optional)
3 tablespoons avocado or extra virgin olive oil, plus more for baking dish
1 pound fresh mozzarella, sliced
1 cup grated Parmesan (about 2 ounces)
16 soft black oil-cured olives, or another type of black olive, pitted
1 teaspoon roughly chopped capers
6 roughly chopped anchovy fillets or 2 tablespoons anchovy paste
6 garlic cloves, minced
½ teaspoon crushed red pepper, or to taste
Pinch of dried oregano
Preheat oven to 425. Arrange cauliflower on a oven-proof tray and coat with oil, salt and pepper. Bake 20 minutes.
Lightly oil an earthenware baking dish or cast iron dutch oven. Place spinach in one layer, then add cauliflower. Add artichokes, if using.
Cut mozzarella slices and scatter over the top. Put olives, capers, anchovy, garlic, red pepper and 3 tablespoons oil into a food processor and mix. Spread the mixture evenly over the top. Add parmesan cheese.
Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a pinch of dried oregano.
One of the few things I don’t make myself is poached salmon—for some weird reason, poaching salmon intimidates me. So, I bought a couple nice pieces from Zabar’s yesterday. I threw out their green dill sauce because they add sugar and it just isn’t as good as mine. Cucumbers go perfectly with the salmon and they get dressed with the same sauce. This dinner couldn’t be easier to make (even if you decide to poach the salmon!)
If you have extra sauce leftover, use as salad dressing.
Dill Sauce
Enough for 4 on cucumbers and fish with leftover
½ bunch dill, stems removed and chopped
4 ounces sour cream or crème fraiche
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
Juice from ½ a lemon
1 teaspoon teaspoon salt
Pepper
Combine ingredients and let sit for an hour
Cucumber Salad
6 Kirby cucumbers
Cut off ends and peel, if desired, cucumbers into ¼ inch rounds and place in a colander. Mix salt in and let drain for one hour. Rinse and shake dry.
Add as much sauce as you wish and let cucumber salad sit about 15 minutes.
