I’ve mentioned before on the blog that I’m allergic to shellfish. However, steamed crab with a ton of Old Bay Seasoning is one of things that I will torture myself with a few bites of despite my allergy. I was browsing around the internet the other day and came across Serious Eats’ recipe for Old Bay Wings. I can’t believe it never occurred to me before to put delicious Old Bay Seasoning on things other than seafood! I had to try it.

They were super good! The wings are baked in the oven with a secret ingredient that makes them super crispy on the outside and then brushed or tossed with a fiery glaze. I’ve adapted the recipe slightly to make more wings and to account for my love of Old Bay.

You’ll need:

• 4 lbs chicken wings
• 4 tbsp Old Bay Seasoning
• 2 tsp baking powder
• 4 tbsp Worcestershire sauce
• 4 tbsp butter
• 4 tbsp Frank’s Hot Sauce

Preheat your oven to 425 degrees.

Trim the tips off your wings and separate them into drumettes and flats. I usually put my tips in a plastic bag in the freezer and save them for making chicken stock.

Place your drumettes and flats in a large bowl.

Add your baking powder and Old Bay Seasoning to the wings.

Mix thoroughly.

Arrange wings on a wire rack on top of a foil-lined baking sheet.

You can bake immediately or let this marinate up to overnight.

Bake for 25 minutes.

Flip them over and bake for another 15 minutes.

Set aside about a quarter of the wings right now. These wings have a SUPER CRISPY, Old Bay crust that you will love eating all on their own.

We’re going to take the remaining wings and brush them in a spicy, savory sauce.

In a small microwave-safe bowl, add butter, Worcestershire sauce, and Frank’s Hot sauce.

Heat in the microwave until the butter is melted, approximately 15 seconds.

Brush the mixture over the wings or toss the wings in a bowl with the sauce.

Serve.

4.5 from 2 reviews

Old Bay Wings

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Crispy, oven-fried chicken wings soaked in Old Bay seasoning and lightly brushed with a spicy Worcestershire glaze.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 4 lbs chicken wings
• 4 tbsp Old Bay Seasoning
• 2 tsp baking powder
• 4 tbsp Worcestershire sauce
• 4 tbsp butter
• 4 tbsp Frank's Hot Sauce

Instructions

1. Preheat your oven to 425 degrees.
2. Trim the tips off your wings and separate them into drumettes and flats. (I usually put my tips in a plastic bag in the freezer and save them for making chicken stock.)
3. Place your drumettes and flats in a large bowl.
4. Add your baking powder and Old Bay Seasoning to the wings.
5. Mix thoroughly.
6. Arrange wings on a wire rack on top of a foil-lined baking sheet. (You can bake immediately or let this marinate up to overnight.)
7. Bake for 25 minutes.
8. Flip them over and bake for another 15 minutes.
9. Set aside about a quarter of the wings right now. These wings have a super crispy Old Bay crust that you will love.
10. We're going to take the remaining wings and brush them in a spicy, savory sauce.
11. In a small microwave-safe bowl, add butter, Worcestershire sauce, and Frank's Hot sauce.
12. Heat in the microwave until the butter is melted, approximately 15 seconds.
13. Brush the mixture over the wings or toss the wings in a bowl with the sauce.
14. Serve.

Nutrition Information

Calories: 1002 Fat: 79 Carbohydrates: 5 Sugar: 2 Sodium: 3272 Protein: 84

3.2.1311

We like to watch a lot of food documentaries around our house and one of the best one’s we’ve seen in recent months is Hungry for Change. It follows a bunch of different people who all follow different ways of eating, but what they have in common is that they do it mindfully. I thought that was really beautiful and it completely captured what I want to convey on this website: Pay attention to what you eat, what it’s made of, and how it makes you feel.

Vegan, vegetarian, paleo, keto – the only thing that matters is that what you eat makes you feel good about the food choices you are making and makes you feel your physical best. I think if you eat mindfully, there is something valuable you can take from all those different ways of eating.

Anyhow, I saw CrossFitBrit’s Paleo Salmon Cakes and even though I don’t follow a strictly paleo diet, I had to give them a try. I was really intrigued because it uses cans of wild Alaskan salmon. I don’t know why, but I just presumed that canned salmon was some kind of frankenmeat. Imagine my surprise to see that it’s just Salmon and Salt!

I’ve adapted her recipe to add more seasonings and texture and also make a bigger batch, but it’s still paleo-compliant like the original.

You’ll need:

• 8 oz (1 cup) of trinity mix (minced raw onion, celery, and green pepper in equal parts)
• 2 14.75-oz cans of Premium Wild Alaska Pink Salmon (I use Black Top brand), drained
• 4 eggs
• 1 tbsp dried dill
• 1 tbsp dried parsley
• 1 tbsp paprika
• 1 tsp celery salt
• 1 tsp ground ginger
• 1/2 cup almond flour
• 4 tbsp butter, ghee, or coconut oil for frying

In a skillet, sauté your trinity mix, with a little salt and pepper, in a half a cup of water on medium heat approximately 5 minutes or until the onion is slightly translucent (see-through).

Remove the trinity mixture from the stove and let cool.

In a large bowl, combine your drained salmon, eggs, dill, parsley, paprika, celery salt and almond flour. NOTE: Canned salmon includes the skin and bones. These are good for you and perfectly safe to eat. You do not need to pick out the bones, as you will not taste them in the finished dish.

Add the cooled trinity mixture to the salmon mixture and stir well.

Melt butter in a shallow frying pan.

Using a half-cup measuring cup…

portion out a scoop of the mixture with a small spoon…

and place it in the hot butter in the skillet.

Repeat this process until the skillet is full.

Cover with foil and cook the patties on medium low heat for 10 minutes and then flip gently with a spatula. If some of the egg mixture starts to form a ring around the patties, you can just use a small spoon to scrape it away. It doesn’t alter the taste, but it will make it look cuter.

Re-cover with foil and cook the other side for 10 minutes. Remove from the skillet to a plate to cool.

Repeat this process until all of the salmon mixture has been shaped into patties and cooked on both sides.

Serve with a simple squeeze of lemon…

or, if you’re not paleo, some remoulade sauce.

5.0 from 1 reviews

Paleo Salmon Cakes

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Paleo-friendly salmon cakes that taste just like the traditional version - full of onions, celery, peppers, and dill.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 8 oz (1 cup) of trinity mix (minced raw onion, celery, and green pepper in equal parts)
• 2 14.75-oz cans of Premium Wild Alaska Pink Salmon (I use Black Top brand), drained
• 4 eggs
• 1 tbsp dried dill
• 1 tbsp dried parsley
• 1 tbsp paprika
• 1 tsp celery salt
• 1 tsp ground ginger
• ½ cup almond flour
• 4 tbsp butter, ghee, or coconut oil for frying

Instructions

1. In a skillet, sauté your trinity mix, with a little salt and pepper, in a half a cup of water on medium heat approximately 5 minutes or until the onion is slightly translucent (see-through).
2. Remove the trinity mixture from the stove and let cool.
3. In a large bowl, combine your drained salmon, eggs, dill, parsley, paprika, celery salt, ground mustard and almond flour. NOTE: Canned salmon includes the skin and bones. These are good for you and perfectly safe to eat. You do not need to pick out the bones, as you will not taste them in the finished dish.
4. Add the cooled trinity mixture to the salmon mixture and stir well.
5. Melt butter in a shallow frying pan.
6. Using a half-cup measuring cup, portion out a scoop of the mixture with a small spoon and place it in the hot butter in the skillet.
7. Repeat this process until the skillet is full.
8. Cover with foil and cook the patties on medium low heat for 10 minutes and then flip gently with a spatula.
9. Re-cover with foil and cook the other side for 10 minutes.
10. Remove from the skillet to a plate to cool.
11. Repeat this process until all of the salmon mixture has been shaped into patties and cooked on both sides.

Nutrition Information

Serving size: 2 patties Calories: 472 Fat: 23 Carbohydrates: 12 Sugar: 5 Sodium: 1165 Protein: 56

3.2.1284

I have a complicated relationship with wings. They tend to betray me when I eat them in public. Shortly after I started my first real job, a partner knocked on my door to invite me out to lunch. I had just gotten back from this place across the street and was digging into a styrofoam container of particularly good bbq wings when he opened the door. Now when I say “digging into,” I don’t mean some kind of very appropriate, lady-like nibble, I mean shoes-kicked-off, sauce-at-the-side-of-my-lips, GETTIN-MY-GRUB-ON type of “digging in.” I was mortified. I wanted the ground to open up and swallow me. And yet, I could not put the wings down. I just sort of stared at him. And then back down at the wings. And then back up at him. “It’s fine,” he said quietly as he closed the door. “I can see you are busy.” D’oh!

This is very minimally adapted from Nom Nom Paleo’s Chile Lime Chicken Wings and you will surely want to eat these in total privacy because Jesus Christ himself could knock on your door and you STILL would not be able to put these wings down. The first time I made these, we just stood at the stove eating. They did not even make it out of the kitchen.

These wings are just soooo good! Michelle of Nom Nom Paleo makes hers on the grill and uses soy substitutes to make the recipe paleo-compliant, but my version is made in the oven and uses traditional soy-based ingredients.

Gather:

• 3 pounds Chicken Wings
• ½ medium Onion, roughly chopped
• 2 Jalapeno Peppers, seeds removed
• 3 Garlic cloves, peeled
• Zest and Juice from 2 Limes
• ½ bunch Cilantro
• Salt and Pepper
• 2 tbsp Fish Sauce
• 2 tbsp Soy Sauce
• 1 tbsp Olive Oil

Put 3 pounds of wings in a big ziploc bag.

Coarsely chop half an onion, de-seed 2 jalapeno peppers, pull out 3 cloves of garlic, zest and juice 2 limes, and break 1/2 a bunch of cilantro into smaller pieces.

Combine salt and pepper, fish sauce, soy sauce and oil in a blender.

Toss in your onion, jalapeno, garlic, lime zest and juice, and cilantro.

Blend until it’s all mixed into a smooth puree.

Pour the mix over your chicken.

Close the bag, and squish the chicken around so each piece is coated with the marinade.

Let marinate for 30 minutes.

Use this time to preheat your oven to 425 degrees.

Line a baking sheet with foil. Remove the wings from the bag and place on a wire rack. If you don’t have a wire rack, put the wings right on the foil. They won’t be as crispy as if they were on a rack, but they will still taste delicious.

Bake for 30 minutes.

Flip them over. You can use any extra marinade to baste the wings once you’ve turned them over.

Bake for another 30 minutes and serve. We like ours with sriracha and ranch dressing (pictured below).

Chile Lime Chicken Wings

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Chicken wings marinated in lime, cilantro, and spices and baked in the oven until crispy.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 3 pounds Chicken Wings
• ½ medium Onion, roughly chopped
• 2 Jalapeno Peppers, seeds removed
• 3 Garlic cloves, peeled
• Zest and Juice from 2 Limes
• ½ bunch Cilantro
• Salt and Pepper
• 2 tbsp Fish Sauce
• 2 tbsp Soy Sauce
• 1 tbsp Olive Oil

Instructions

1. Put 3 pounds of wings in a big ziploc bag.
2. Coarsely chop half an onion, de-seed 2 jalapeno peppers, pull out 3 cloves of garlic, zest and juice 2 limes, and break ½ a bunch of cilantro into smaller pieces.
3. Combine salt and pepper, fish sauce, soy sauce and oil in a blender.
4. Toss in your onion, jalapeno, garlic, lime zest and juice, and cilantro.
5. Blend until it's all mixed into a smooth puree.
6. Pour the mix over your chicken, close the bag, and squish the chicken around so each piece is coated with the marinade.
7. Let marinate for 30 minutes.
8. Use this time to preheat your oven to 425 degrees.
9. Line a baking sheet with foil. Remove the wings from the bag and place on a wire rack. If you don't have a wire rack, put the wings right on the foil. They won't be as crispy as if they were on a rack, but they will still taste delicious.
10. Bake for 30 minutes.
11. Flip them over. You can use any extra marinade to baste the wings once you've turned them over.
12. Bake for another 30 minutes and serve.

Nutrition Information

Calories: 600 Fat: 43 Carbohydrates: 6 Sugar: 2 Sodium: 1294 Protein: 47

3.2.1284

My mother makes the best deviled eggs. What I like about them is the filling is always jam-packed with scallion. I love the flavor of onion!

I went to a dinner party once where the hostess served baked mushrooms as an appetizer. I could not stop gobbling them down and had to ask for the recipe. She told me it was sour cream and a packet of French onion dip mixed together, stuffed in each mushroom cap, and then baked until brown. I’ve made that appetizer for nearly everyone I know, with great success.

When I was coming up with this recipe, I wanted to see if I could combine my mother’s excellent deviled eggs with that French onion filling, without using a packet of French onion dip.

I think I’ve succeeded. In addition, substituting sour cream for the traditional mayonnaise makes these super light!

Don’t be intimidated by the use of Beau Monde Seasoning. The first time I heard of that ingredient, I thought it was going to be something incredibly expensive and only stocked in specialty shops. Nope. It was right there in my local grocery store and most likely, it’s in yours too, but you weren’t looking for it before. If you can’t find it, just mix celery salt and onion powder.

If you want the filing to take on a more “ranch dressing” type of flavor, add a teaspoon of dill to the filling.

• 6 eggs
• 1 tbsp Dried Minced Onion
• 1 tbsp Beau Monde Seasoning
• 4 tbsp Sour Cream
• Salt and Pepper
• 1 stalk of scallion, minced
• 1 tsp dried dill (optional)

Hard-boil the eggs and let cool. Once they’re cool, remove the egg shells.

Cut each egg in half.

Place the yolks in a bowl with the dried minced onion, beau monde seasoning, sour cream, dried dill (optional), and salt and pepper.

Mix until smooth and creamy.

Let the mixture sit in the fridge for at least 30 minutes, so that the dried onion will soak in the sauce and become tender. If you don’t do this, the minced onion in the filling will be hard and crunchy and very unpleasant.

Spoon mixture into each egg half. Sprinkle with scallion and serve.

5.0 from 1 reviews

French Onion Deviled Eggs

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

A lighter version of traditional deviled eggs with a french onion flavor twist

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 6 eggs
• 1 tbsp Dried Minced Onion
• 1 tbsp Beau Monde Seasoning
• 4 tbsp Sour Cream
• Salt and Pepper
• 1 stalk of Scallion, minced
• 1 tsp Dried Dill (optional)

Instructions

1. Hard-boil the eggs and let cool.
2. Remove the egg shells.
3. Cut each egg in half and place the yolks in a bowl.
4. Add the dried minced onion, beau monde seasoning, sour cream, dried dill (optional), and salt and pepper to the bowl with the yolks.
5. Mix until smooth and creamy.
6. Let the mixture sit in the fridge for at least 30 minutes, so that the dried onion will soak in the sauce and become tender.
7. Spoon mixture into each egg half.
8. Sprinkle with scallion and serve.

Nutrition Information

Calories: 145 Fat: 10 Carbohydrates: 2 Sugar: 2 Sodium: 563 Protein: 10

3.2.1284