Welcome to a weekly column of Paleo Recipes that will keep you on the right track, while tapping into your culinary skills to create dishes that even the non-paleo folks in your life will crave!
Football has begun, so what better way to kick it off than with recipes to stay Paleo throughout the season! This month, we will take a look at the starting line up for football snacking.
Of course, when one thinks of football food, chicken wings come to mind. We did a twist to the regular hot wing and made some Lemon Peppered Chicken Legs. What would Sunday football be without sweet potato wedges? Lastly, to finish it off, we need something to dip, dunk and smother them in. Are you ready??
Lemon Peppered Chicken Legs*
- Baking Sheet
- 2 tbsp EVOO
- 2 tbsp fresh black pepper
- 3 tbsp lemon zest, finely grated
- 1 tbs kosher salt
Preheat the oven to 350° F. In a bowl, mix the pepper, lemon zest and kosher salt. It should be thoroughly mixed so that the zest is not clumped together. Add in your EVOO and give it a stir!
Using a brush, evenly coat the legs. Place on a greased or foiled baking sheet. Bake for about 15-20 minutes. Flip each leg and bake an additional 15-20 minutes. Total baking time should be 30-45 minutes. I like to then broil them for an additional 5-10mins, to get them extra crispy! Remove from oven, plate the legs with dipping sauce and serve! Enjoy!
Tzatziki Dunkable, Dippable, Smothering Sauce
- Garlic Press
- 3/4 cup plain Greek yogurt
- 1/2 cup cucumber, peeled, thinly shredded and chopped finely
- 1 small garlic clove, crushed twice through a garlic press
- 1/4 tsp kosher salt
- pinch of cayenne pepper
In a bowl, mix the pepper, salt and garlic. Mix into the yogurt. Add in the cucumber and mix thoroughly. Chill and serve. Can be used to dip, dunk or smother various football foods! Enjoy!
Sweet Potato Wedge
- Baking sheet
- 6 medium sweet potatoes
- 2 tbsp EVOO
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp white pepper
Preheat the oven to 400° F. I like to let the baking sheet warm up in the oven. Peel and cut the sweet potatoes length-wise, into wedges, at desired thickness. I tend to keep them on the thinner side, as they crisp up better.
In a bowl, mix the cumin, paprika, salt and pepper. Add in your evoo and give it a stir!
Using a brush, evenly coat the wedges on both sides. Spread the wedges out over the entire, pre-greased and warmed, baking sheet in a single layer. Bake for about 15-20 minutes, then flip the wedges and bake another 15-20 minutes. I like to broil them for an additional 5-10mins, to get them extra crispy!
Remove from the oven, plate the wedges with dunking sauce and serve!
These guys taste delicious on their own, but the real question is: To load or not to load them?? If you must have loaded sweet potato wedges, and are consuming dairy, then here are some options:
Cut the wedges wider, so they can hold your favorite cheese, sour cream and bacon bites. Shred the cheese and melt it onto the wedges during the last few minutes of baking! Top off with freshly cooked bacon, cut into tiny bite size pieces. You can add guac, salsa…the options are endless! J
*Lemon Pepper Rub can be purchased online at www.ItsALifestyles.com.