In consideration of buying an air fryer, we had purchased some chicken drumsticks quite a while back. Discovering that there were still 5 in the freezer, I began a Pinterest search. Thankfully there were quite a few recipes for doing them in a regular oven. (We eventually talked ourselves out of the air fryer (too much electricity here in Mexico). I can happily say that both of us thought these were far superior to the AF recipe! AND, so very easy to prep, too.
Baked Chicken Drumsticks
2 pounds chicken drumsticks(I used 5 but six would have been better than sharing the 5th one)
2 tablespoons avocado oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chopped parsley
½ teaspoon salt
½ teaspoon cracked pepper
1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
2. Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
3. Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
It is always difficult to choose a new recipe each week, and this time I went with a new KETO recipe, since we are once again back on the Keto track after our recent journey. It really is a great recipe, so don’t be afraid to try it, even if you are not on a KETO diet…
Note that this recipe calls for minced ginger. If you dont normally buy fresh ginger, I suggest buying a small jar of ginger paste (which you can find in the Asian section of many grocery stores).
Keto Cashew Chicken Casserole
1 ½ pounds chicken breast cut into chunks (Can also use thighs).
1/8 tsp. salt
1/8 tsp. pepper
2 tsp avocado oil
1 green pepper cut into chunks
1 white onion cut into chunks
1/4 cup roasted cashews
Sesame seeds for garnish
Chopped green onions for garnish
1 tbsp rice wine vinegar
3 tbsp liquid aminosOR soy sauce *
2 tsp sesame oil
1 tsp ground gingerOR ginger paste
2 tbsp minced garlic
1 tbsp chili garlic sauce Use only 1/2 tsp for a milder recipe or double if you want it spicier!
In a bowl add sauce ingredients (chili garlic sauce, minced garlic, sesame oil, ginger, salt, and pepper to taste). Set aside.
Heat pan on low heat and toast cashews until lightly brown and set aside.
Add avocado oil to the pan and increase heat to high and add chicken and cook through.
Throw in the chopped pepper, onion, and the sauce mixture and cook on high for about 5 minutes.
Add the liquid aminos/soy sauce, cashews, and rice wine vinegar to pan. Cook until sauce has thickened.
Quick and easy dinner using only a skillet, cutting board and a knife! And it looks spectacular too!
Shrimp & Sausage Skillet
1/4 cup avocado oil divided
1-pound shrimp peeled and deveined
1 tsp Cajun Seasoning or Old Bay seasoning
12 ounces sausage cut into 1/2-inch slices (I used Argentinian chorizo)
1 jalapeno minced
1 clove garlic minced
1/2 lb green beans cut into 2-inch pieces
1 medium red pepper cut into 2-inch slices
Salt and pepper
Heat 2 tbsp of the avocado oil in a large skillet over medium high heat. Once shimmering, add the shrimp in a single layer. Cook about 2 minutes, and then flip the shrimp over and sprinkle with the seasoning. Cook another minute or two, until no longer pink, then transfer to a plate.
Add the remaining oil to the pan. Once shimmering, add the sausage and sauté until starting to brown, 2 to 3 minutes. Add the jalapeño and garlic and sauté until fragrant, 30 seconds.
Add the vegetables and continue to sauté until just tender, 5 to 10 minutes. Season to taste with salt and pepper. Add the shrimp back to the pan and warm through before serving.