Category: Holiday Favorites

Dairy-free, Dinner, Gluten-free, Grain-free, Holiday Favorites, No sugar, Nut-Free, Paleo, Salad, Side Dish, Vegetarian

BEST Southern Potato Salad

We perfectly positioned ourselves near a large park. 585 acres of nature are within five blocks of our city apartment. And it is an absolute necessity. That haven of green soothes my anxiety and I take full advantage of it. I’m there almost daily, walking the trails, putting my toes in the grass or laying in the green lawn.

The park is also al fresco dining perfection.

Last Saturday we spent five hours picnicking with friends in that park. I brought an abundance of food, per usual, and I took the opportunity to try a new recipe. Well really it’s an updated oldie. My Granny passed this recipe on to me and I did a bit of tweaking to up the healthy factor.

As a kid, a summer meal was not complete without Granny’s famous Potato Salad. This recipe uses my 1 Minute Homemade Mayo recipe you can find here. 

Enjoy!

Southern Potato Salad

Southern Potato Salad

BEST Southern Potato Salad
Serves 8
A southern favorite with pickles, red onion, homemade mayo and optional boiled eggs.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3 lbs potatoes - red, purple or yukon gold (or mixture)
  2. 3-4 tbsp homemade mayonnaise (try my recipe)
  3. 1 tbsp yellow mustard
  4. 1 tbsp apple cider vinegar
  5. 1/4 cup red onion - finely chopped
  6. 1 cup pickles - chopped (sour or sweet pickles)
  7. 1/2 cup celery - chopped
  8. 2 tsp salt (1 tsp for boiling, 1 tsp for salad)
  9. 1 tsp white pepper
  10. 3 hard boiled eggs (optional)
Instructions
  1. Scrub potatoes and place whole potatoes in cold water in a large pot. Add 1 tsp salt to water and boil covered until tender (about 15min.). Strain and run cold water over potatoes. Cut into cubes when cool.
  2. In a large bowl, mix mayonnaise, vinegar, mustard, salt and pepper together.
  3. Then toss in potatoes, onion, pickles and celery, mixing well. Add sliced egg if you like.
Adapted from Brittany's Granny's recipe.
Adapted from Brittany's Granny's recipe.
Sparkle Kitchen https://sparklekitchen.com/
Southern Potato Salad

Appetizer, Breakfast, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Holiday Favorites, Nut-Free, Paleo, Sauce

Honey Lime Hot Wings

Skip the flour, skip the deep fryer. Go straight to the oven with these tasty hot wings. You may actually use toaster oven to cook this delicious hot wings! you will surely love this!

It’s a misnomer that chicken wings are unhealthy. Traditionally they are dredged in flour and dunked into a deep fryer to make the crispiest chicken. That’s just not required. Baking at a high temperature achieves the same effect.

A trifecta of honey, lime and garlic infuses these wings as they bake. The chicken stays tender and you could even skip the sauce entirely.

Marinate the chicken overnight for the lime and garlic flavors to really come through. Just make sure to marinade for at least 30 minutes. Chicken needs a little help to keep it tender.

I use a combination of Frank’s Red Hot and Cholula Chili Garlic Hot Sauce to achieve a powerful garlic kick. We’re big garlic fans in my house (and may over use it).  Any hot sauce can be used. Just make sure it is gluten free. Take a look at this list for confirmation.

Enjoy!
Honey Lime Hot WIngs Honey Lime Hot WIngsHoney Lime Hot WIngs

Honey Lime Hot Wings
Serves 4
Hot honey, lime chicken wings roasted in the oven.
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Prep Time
35 min
Cook Time
40 min
Total Time
1 hr 15 min
Prep Time
35 min
Cook Time
40 min
Total Time
1 hr 15 min
Ingredients
  1. 3 lbs pasture-raised chicken wings
Marinade
  1. 2 tbsp honey
  2. ¼ cup lime juice
  3. 1 ½ tbsp garlic
  4. 1 tbsp salt
  5. ½ tbsp pepper
  6. 3 tbsp Frank’s Red Hot sauce
  7. 3 tbsp Cholula Chili Garlic sauce
For the Sauce
  1. 1/4 cup Frank’s Red Hot sauce
  2. 1/4 cup Cholula Chili Garlic sauce
  3. 1/3 cup grass-fed butter or ghee
Instructions
  1. In a large bowl, mix together all marinade ingredients. Toss and coat the wings. Cover and refrigerate for at least 30 minutes.
  2. Preheat oven to 400 degrees.
  3. Line a baking sheet with aluminum foil or parchment paper. Place a metal rack on top (a cooling rack for baking works well).
  4. Arrange the wings on the metal rack and bake for 40 minutes, flipping after the first 20 minutes.
  5. Remove from oven. Turn on Broil.
  6. Once fully heated, broil hot wings for five minutes until crispy.
  7. Prepare the sauce by melting the butter and hot sauce together, either on the stove or in the microwave.
  8. Toss cooked wings in sauce and serve.
  9. Enjoy!
Notes
  1. For a dairy-free version, melt a 1/3 cup of lard or coconut oil with 1/2 cup hot sauce.
Sparkle Kitchen https://sparklekitchen.com/
 Honey Lime Hot WIngs

Appetizer, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Holiday Favorites, How-To, No sugar, Nut-Free, Paleo, Side Dish

Baked Sweet Potato Chip Nachos

Last weekend, I made a huge batch of my sweet potato dark chocolate mousse to feed a hungry crowd. All the skins had to be removed to achieve the right consistency and since I’m someone who can’t stand the thought of throwing away nutritious food, I saved all of them. The potato skins filled my already too-full refrigerator. I had to think of a creative recipe quick. And then it occurred to me. I could turn all those lovely peelings into chips!

I honestly do not remember the last time I had nachos. They’re always covered in cheese, which I can’t eat and let’s face it, the cheese is the best part. Recently I found a dairy-free cheese dip recipe begging to be made and I thought no better way to enjoy chips than as nachos. The dairy-free cheddar cheese dip was created by Jane of Jane’s Healthy Kitchen and it’s the best dairy-free, nut-free cheese I’ve ever made. Non-dairy cheese is all about the consistency and she nailed.

Once the chips are baked, you can layer any of your favorite toppings on these. Get creative and have fun with it!

Sweet Potato Chip Nachos

Sweet Potato Chip Nachos

Sweet Potato Chip Nachos

Baked Sweet Potato Chip Nachos
Serves 4
Baked sweet potato skins as a chip alternative for nachos.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. Beef & Seasoning
  2. 1 lb ground beef
  3. 1 tbsp chili powder
  4. ¼ tsp garlic powder
  5. ¼ tsp onion powder
  6. ¼ tsp red pepper flakes
  7. ¼ tsp dried oregano
  8. ½ tsp paprika
  9. 1 ½ tsp ground cumin
  10. 1 tsp sea salt
  11. 1 tsp black pepper
  12. ♢
  13. Baked Sweet Potato Chips
  14. 5 large sweet potatoes
  15. 1 tbsp coconut oil
  16. 1 tsp salt
  17. Dairy-free Cheddar Cheese
  18. Salsa of choice
  19. Guacamole - homemade or pre-made organic
  20. Cilantro
Instructions
  1. For the Sweet Potato Chips, preheat oven to 425 degrees.
  2. Carefully peel potato skins lengthwise from top to bottom so that you create long strips.
  3. Coat two large roasting pans with coconut oil.
  4. Lightly salt the potato skins before placing in the oven.
  5. Roast for 20-30 minutes, watching carefully to make sure they do not burn. You may need to flip them or rotate the pan a few times dependent upon the hot spots in your oven.
  6. Cool for 5 minutes on roasting pan.
  7. For the ground beef, mix in seasoning mixture and then crumble into a skillet over medium-high heat. Cook 3-5 minutes until evenly browned.
  8. Transfer sweet potato chips to a large plate and layer on the ground beef, cheese, guacamole, salsa and cilantro.
Sparkle Kitchen https://sparklekitchen.com/

Sweet Potato Chip Nachos Sweet Potato Chip Nachos