Jalapeño-Lime Chicken Wings

Ingredients:
2 pounds (1000 grams) chicken wings
2 jalapeño peppers, deseeded and cut into chunks
1/4 cup coconut oil (melted)
2 Tablespoons coconut aminos
4 cloves garlic, peeled
1 teaspoon ground cumin
Juice of 1 lime
1/2 cup fresh cilantro leaves

Directions:
Add all of the marinade ingredients (not the chicken!) to a blender. Process until smooth. If the marinade is a little thick, add a splash of water and re-process.

Put the chicken wings into a container or large freezer bag. Pour over the marinade and toss the wings through it so that they are evenly coated.

Marinate for at least 30 minutes, up to overnight.

When you are ready to cook, preheat the oven to 400°F (200°C). Line a baking tray with foil and place a cooling rack onto the foil-lined tray.

Place the wings onto the metal rack, and bake for 15 minutes.

Turn the oven up to 425°F (210°C). Turn the chicken wings over and return them to the oven for another 15 minutes, or until browned.

Original Recipe: 

http://stupideasypaleo.com/2013/12/15/jalapeno-lime-chicken-wings-paleo-ranch-dressing-meatified/

Rosemary Roasted Carrots

We ate the rosemary carrots with pan fried sirloin steak, and it was delicious. We used dried rosemary, but will definitely try fresh rosemary the next time we make this recipe. 

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6-8 servings


Ingredients:
2 bunches of small carrots (about 24), peeled
1 tbsp. olive oil
1 tbsp. minced rosemary
salt and pepper

Directions: 

Preheat oven to 400 degrees. Toss carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.

Original Recipe:

http://ohmyveggies.com/recipe-rosemary-roasted-carrots/