3 Quick & Easy Meals for the Busy Holidays: Episode 2 - Wings & Chops

Lemon Pepper Wings:

(How to Bake) 

1.)  Preheat the oven to 375.

2.)  Cover to baking trays with foil and glaze with olive oil.

3.)  Season both the chicken wings and pork chops with sea salt and ground pepper.

4.)  Place wings and chops on trays and let cook in the oven for 25 - 30 minutes.

5.)  After 25 - 30 minutes, place 1 1/2 tbsp. of butter in a pan, remove wings from oven and place in pan to crisp the skin.  

6.)  Repeat the same with the pork chops and fry for a minute on each side. 

(How to fry) 

1.)  Preheat the oil to 350 in a deep-fryer.  Oil should be at least 3 inches deep.  

2.)  While the oil is heating up, make the lemon sauce:  Place 1/4 cup MCT oil or extra-virgin olive oil in a small dish, grate zest of 1 lemon and the juice of 1 lemon, and whisk to combine.

3.)  Fry the wings, about six at a time, until golden brown on both sides for about 8 minutes.  Remove the wings and sprinkle with sea salt and pepper.  Repeat with the remaining wings.

4.)  Wings can be stored in the fridge in air tight containers for up to 3 days.  To reheat, place wings on a baking sheet in a 400 degree preheated oven for 4 minutes.

Dairy Free Thousand Island Dressing:

Ingredients:

3/4 cup mayo

1/4 cup chopped dill pickles

1/4 cup tomato sauce

1/8 fine ground sea salt

1/8 tsp fish sauce

How to:

Place all the ingredients in a jar with a lid, cover and shake until smooth.  Store in the fridge for up to 1 week.  Shake well before using.

Option:  

Serve chop with 1/4 cup of sauerkraut and 3 tbsp of thousand island dressing or use dressing as a dip for the chicken wings.