Simple Green Salad with Ham and Fried Egg

Posted on August 17, 2019 by Linda Spiker

Sometimes nothing hits the spot like a green salad with a couple of substantial toppings to make it more of a meal than a side dish. This Simple Green Salad with Ham and Fried Egg is the perfect example, just the right amount of ‘light’ and just the right amount of satisfying!
(This post contains affiliate links off which I may make a commission, your price remains the same)

The Salad:

This salad is made up of your choice of tender young greens, thin sliced ham, canadian bacon or prosciutto, and a fried egg garnished with freshly chopped chives. It’s incredibly simple and easy to throw together, even last minute. But trust me when I say it doesn’t taste ‘last minute”! The salty pork combined with a savory fried egg and sweet dressing is perfection!

The Dressing:

This beautiful salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference to ramping up the flavor. I will offer my two favorite white balsamic vinegars, you can choose which best fits your budget. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

The Egg:

The perfect yolk is up to interpretation of course. I love mine runny, my husband likes his firmer. No matter how you like your yolk, you’ll want to see this simple tutorial to get the perfect results!

The Recipe: Simple Green Salad Ham and Fried Egg

Tips and what you need: a quality white balsamic vinegar (<—our fave but we also like this one) A fabulous sea salt is always a must! I use Maldon Flaked Chef’s Salt!
Need an egg frying tutorial? Click!

5 from 4 votes

Simple Green Salad with Ham and Egg

Prep Time

5 mins

Cook Time

5 mins

This Simple Green Salad with Ham and Fried Egg is the perfect example of just the right amount of 'light' and just the right amount of satisfying! Paleo, Whole30 and Keto compliant too!

Course: dinner, lunch, Main Course

Cuisine: Italian

Keyword: #easy dinner, keto, Paleo, salad, whole30

Servings: 2 servings

Ingredients

For dressing:

1/3 cup good quality extra virgin olive oil
3 tablespoons good quality white balsamic
1/2 teaspoon minced garlic (optional)
sea salt and pepper, to taste

Salad:

3 cups tender greens of your choice
4-6 slices canadian bacon, ham or prosciutto
2 eggs, fried (see link above for tutorial)
1 tablespoon chives, chopped

Instructions

For Vinaigrette:

Place all ingredients in a covered container and shake well or whisk. Set aside and shake again right before using

For Salad:

Chop chives. Fry eggs (see link above to learn how to fry the perfect egg) Plate greens and your choice of ham, Canadian bacon or prosciutto, toss lightly with dressing. Top salad with fried eggs, sprinkle with sea salt, pepper and chives. Serve.

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How To Fry the Perfect Egg!

Posted on August 17, 2019 by Linda Spiker

I pretty much love a fried egg on just about everything. And while making a fried egg may seem simple enough, there are a few tips that will take your egg frying skills to a new level! So without further ado, here’s How To Fry the Perfect Egg!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

THE REDEMPTION OF THE EGG!

Yes, after 40 years of vilifying eggs, the government agencies that like to change their minds every few years about natural foods but freely tell you artificial sweeteners, flavorings and colorings are safe (sigh) have finally decided to announce that cholesterol is no longer ‘a nutrient of concern’. And with that announcement they encouraged people to eat eggs (and butter). It only took them forty years to catch up with what real food enthusiasts already knew: eggs are good for you. Eggs are high in protein, healthy fats and let’s face it, they look pretty darn good on everything. (Find the recipe for the flatbread below here)

Tips: Let’s Start with The Pan

To achieve the perfect fried egg you need a good quality non-stick pan . Now that doesn’t mean a pan coated with toxic chemicals. That means a pan that is naturally non stick or highly seasoned making it non stick: we’re looking at you cast iron, stainless steel and ceramic! To learn more about safe cookware, click.

(Find recipe for Spicy Shrimp Cauliflower Rice Bowl here)

The Importance of Heat and Oil:

Even with a non stick pan there are certain rules to egg frying that really make a difference.
1. Start with a hot pan. When the pan and oil are really hot the egg immediately contracts away from the pan which prevents sticking, if you put eggs in a lukewarm pan they stick. #truth.

2. Use olive oil, butter, or a combo of the two when frying, and be sure to use enough to generously coat the bottom of the pan. Using plenty of olive oil or butter not only prevents sticking but also adds flavor. And gives you that crispy edge you see in the photos in this post. Perfection! (Find the recipe for Broccoli with Fried Egg here)

Getting the Yolk Just Right:

The perfect yolk is in the eye of the beholder. I love mine runny, my husband likes his almost firm. I will give you tips for achieving each, and everything in between in the recipe below.
(Find recipe for Salad with Fried Egg here)

The Recipe: How To Fry the Perfect Egg!

What you need: a good non stick pan.

How To Fry the Perfect Egg!

Prep Time

1 min

Cook Time

5 mins

How to fry eggs to achieve the perfect 'doneness' with no sticking!

Course: Breakfast

Keyword: fried egg, how to, how to fry an egg

Ingredients

desired amount of fresh, free range eggs
extra virgin olive oil, grass fed butter, or both
Sea salt and pepper

Instructions

NOTE: The size pan and the amount of oil/butter you use will depend on how many eggs you are frying. So choose your pan accordingly.
Heat a non stick pan on med/high heat until hot (give it at least 90 seconds). Add oil, butter or a combination of the two to the pan and allow time for them to get hot without smoking. Pan should be generously coated.
Gently add eggs to pan and turn heat down to low immediately. The pan should be hot enough that you hear a "pssssshhhhh" sound when eggs hit the pan, this helps with sticking and gives you that crispy edge.
Cook for three to five minutes until whites are set and yolk is done to preference. I love to leave my yolk runny, so I only cook one side. My husband likes his more well done, so he turns his egg once the whites are set and cooks until yolk is almost firm. You can do either, or something in between Totally up to you!
Sprinkle with sea salt and freshly ground pepper. Serve and enjoy!

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Lime Chili Chicken Skewers

Posted on August 9, 2019 by Linda Spiker

Grilling season is in full swing and these simple Lime Chili Chicken Skewers are the perfect main course for any backyard BBQ or tailgate party. And they are Paleo, Keto and Whole30 Compliant.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Marinade:

Marinated in olive oil, lime juice and various spices these skewers are moist and flavorful. You can leave the meat marinating for as little as an hour or as long as 12, which means you can prep them in the morning, head to work and they are ready to pop on the grill when you get home! Just remember, when it comes to marinating, generally longer is better.

Grilling:

The key to successful grilling is a little prep and some high heat. Make sure the grill is clean and sprayed with an organic grill spray before turning it on. Then turn the grill to high heat and turn down if needed as the chicken cooks. When meat comes in contact with a hot grill, it contracts, which is a good thing because that means less sticking.

The Recipe: Lime Chili Chicken Skewers

What you need: a good knife and reusable container with lid.

5 from 11 votes

Lime Chili Chicken Skewers

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

These simple marinated Lime Chili Chicken Skewers are the perfect main course for any backyard BBQ or tailgate party! And they are Paleo, Keto and Whole30 Compliant.

Course: dinner

Cuisine: BBQ

Keyword: bbq chicken, kabobs, kebabs, lime chili chicken skewers

Servings: 4 servings

Author: Linda Spiker

Ingredients

Marinade:

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lime juice
3 tablespoons red wine vinegar
2 teaspoons chili powder
1 teaspoon sweet paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (1/4 tsp=mild, 1/2 tsp=med, use as much as you want for hot!)

Chicken:

2 pounds boneless, skinless chicken breasts or thighs, or a combination of the two, cut into 1 1/2" chunks (I am going to push for dark meat here. It's so much more moist than breasts...trust me:)
sea salt and freshly ground pepper to taste

Optional Garnishes:

chopped cilantro
your choice of small green or red hot chili pepper sliced, or red pepper flakes
lime wedges for squeezing over chicken

Instructions

For Marinade:

Whisk all ingredients together and set aside

For Chicken Skewers:

Cut chicken into cubes and place in a covered container. Pour marinade over chicken and refrigerate for 1-12 hours (the longer the better) Turn meat halfway through marinating time to make sure all chicken is coated in marinade.
Remove chicken from marinade and place on four skewers, sprinkle generously with sea salt and pepper to taste
Spray clean grill with organic non stick spray and preheat grill to 425 degrees
When grill is hot, add skewers. Close lid and cook for 10-12 minutes or until juices run clear, turning halfway through cooking time (if your chicken is cut into bigger chunks, allow more time)
Remove, and garnish with cilantro and peppers if desired

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Mini Vanilla Cake with Berries

Posted on August 7, 2019 by Linda Spiker

Don’t you hate it when you make a cake for a party and come home with half the cake, and the next day while your husband is at work you eat the other half, so you have to bake another cake and eat half of it before he gets home? Well that won’t happen with this Triple Layer Mini Vanilla Cake with Berries. It’s just the right amount of cake for a small group!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

The Cake, The Icing, The Filling, The Toppings…it’s all good!

This moist little vanilla cake is made with buttermilk, giving it a rich full flavor and body, and the vanilla cream cheese frosting is so amazing it’s hard not to eat most of it straight from the bowl. I like to keep the cake ‘semi-naked’ by scraping the icing off the sides a bit. Sometimes I frost all three layers and leave it at that. Other times I frost them and then spread raspberry jam between the layers for a little added flavor and color. Finally, I top with as many berries as I can fit on a tiny cake!

To Make This Cake Gluten Free:

If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have a wonderful suggestion:Jovial Gluten Free Pastry Flour. Not all gluten free flours are created equal, the grains in this flour are soaked for easy digestion and the texture is the best I have found for GF baking!

Love Little Cakes?

Try my Triple Layer Orange Upside Down Cake too!

The Recipe: Triple Layer Mini Vanilla Cake for Two!

What you need: 3-5″ cake pans, unbleached parchment paper, and vanilla paste (or extract, I just prefer paste!) If you want to make this cake gluten free, I recommend Jovial Gluten Free Pastry Flour.

Triple Layer Mini Vanilla Cake with Berries

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

A sweet little vanilla cake with cream cheese frosting and berries!

Course: Dessert

Keyword: #layer cake, berries, gluten free, vanilla cake

Servings: 4 servings

Ingredients

The Cake:

1 1/4 cup all-purpose flour, or see my recommendation for gluten free flour above
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup soft butter room temp (1 stick)
3 tablespoons coconut oil (or baking oil of your choice)
2/3 cup granulated sugar
3 eggs, room temp
1 teaspoon vanilla paste or extract
2/3 cup cultured buttermilk
1 7" skewer to hold the cake in place (you may or may not need it)

The Cream Cheese Frosting:

1/4 cup (1/2 stick) room temp butter
4 oz cream cheese, room temp
2 1/2 cups powdered sugar
1 tablespoon buttermilk
1 teaspoon vanilla paste or extract
raspberry jam if you want another layer of color and sweetness between cakes!
an assortment of berries for topping

Instructions

Pan prep:

Preheat oven to 350, place oven rack in center position. Fold a large piece of parchment paper in half twice. Use bottom of cake pan and pencil to trace a circle on parchment, then cut folded paper. Place parchment circles into the bottom of pans and spray with organic non stick spray or use a paper towel to wipe the sides of non stick mini cake pans and parchment with butter, then lightly coat with flour. Set aside

Cake Prep:

Place flour, baking powder and salt into a bowl, whisk and set aside
Using a mixer, beat together butter, sugar, and coconut oil (or baking oil of your choice)
Add vanilla paste or extract, eggs (one at a time) mixing until incorporated
Add buttermilk and flour alternately and mix until smooth
Pour batter as evenly as you can into the three prepared pans
Tap pans on counter to take out any bubbles
Bake for 20-25 minutes or until an inserted toothpick comes out clean
Allow to cool then remove cakes from pans before frosting

Frosting Prep:

Place butter, cream cheese, vanilla paste or extract into a bowl and mix on medium speed for 30 seconds. Add powdered sugar and mix until well incorporated. Add buttermilk if needed.
To get the "semi naked" look, I frost the first layer lightly, adding a little more frosting around the edges of cake. Then I place the second cake layer and repeat. Last I place the top layer on, and push a skewer right through the center to keep the cake stable (cut skewer to size if needed), frost the top layer somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.
If you want raspberry jam between each layer just spread on top of frosting before adding another layer of cake
Top with berries, serve!

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Cilantro Lime Rice

Posted on August 5, 2019 by Linda Spiker

I adore Mexican Food. Tacos are my love language. And when I make my Pulled Pork Tacos, Lime Garlic Chicken Tacos or Caramelized Veggie Quesadillas my go-to side dish is Cilantro Lime Rice!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

So Incredibly Easy!

Just cook to package instructions and then add chopped cilantro, lime juice and sea salt!

Cilantro Lime Rice

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

An easy Mexican side dish made in the time it takes to cook rice!

Course: Side Dish

Cuisine: Mexican

Keyword: cilantro lime rice, easy side dish recipe, mxican food

Servings: 4 servings

Ingredients

1 cup white rice cooked to package instructions
1/4 cup chopped cilantro
zest and juice one lime

Instructions

cooked rice to package instructions (definitely use salted water)
when rice is done cooking, add zest, juice and cilantro, stir and serve

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Silky Egg Stir Fry with Jumbo Shrimp

Posted on August 3, 2019 by Linda Spiker

I love reviewing cookbooks. Not only do I get to experiment with recipes I may not have otherwise tried but I then get to share that recipe with you. Win/win! This beautiful Silky Egg Stir Fry with Jumbo Shrimp is from the cookbook Asian Paleo authored by my friend and fellow food blogger ChihYu Smith!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

About The Book:

Creator of the popular food blog I Heart Umami, ChihYu Smith celebrates her Chinese and Taiwanese heritage and turns favorite Asian recipes into healthy, flavorful, Paleo, gluten-free, and low carb meals with no added sugar.

75 fresh and bold Asian-inspired recipes from China, Japan, Thailand, Vietnam and Beyond
All recipes are free from grains, gluten, refined sugar and other inflammatory ingredients

75 full-color & full size photographs to accompany each recipe
PLUS meal prep plans with shopping lists and make ahead instructions
#1 New Release in Chinese Cooking, Food & Wine on Amazon.com
#1 Best Seller in Korean Cooking, Food & Wine on Amazon.com
#1 New Release in High Protein Diets on Amazon.com

What I Loved About About The Recipe:

I can totally see why this dish is popular in Hong Kong, Taiwan, and China. It’s very quick to prep and cook, and while it has very few ingredients, it tastes fabulous! It can also be made without the shrimp for a simple silky egg and tomato stir fry. This simple stir fry tastes great served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper for a satisfying low carb meal.

The Recipe: Silky Egg Stir Fry with Jumbo Shrimp

Tips and what you need: a good non stick pan, a good knife, and the cookbook Asian Paleo!

5 from 10 votes

Silky Egg Stir Fry with Jumbo Shrimp

Prep Time

5 mins

Cook Time

10 mins

This dish is very popular in Hong Kong, Taiwan, and China because it's very quick to prep and cook and tastes delicious! It can also be made without the shrimp for a simple silky egg and tomato stir fry. I love this recipe served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper.

Course: dinner

Keyword: easy dinner recipe, eggs benedict, Paleo, shrimp, stir fry, whole30

Ingredients

12 medium raw shrimp, peeled and deveined (about a 1/2 pound)
6 large eggs
1/2 teaspoon course sea salt, plus a pinch
1/8 teaspoon white pepper
5-6 tablespoons chopped scallions
1 teaspoon arrowroot starch (a grain free substitute for corn starch)
1 1/2 tablespoons ghee (clarified butter)
2 medium, firm tomatoes
2 tablespoons tomato paste
toasted sesame oil, for serving
Optional: serve over cauliflower rice cooked in olive oil with sea salt and pepper

Instructions

Blanche shrimp in boiling water until they turn pink and begin to curl, scoop them out, drain and set aside. (this will happen very quickly!)
Place eggs, 1/2 teaspoon salt, white pepper, and 2 tablespoons chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon water and add to the egg mixture and gently whisk. Add the shrimp to egg mixture.
Heat a skillet on med/high heat. Add 1 tablespoon ghee and lower heat to medium. Add the shrimp and egg mixture. Gently stir fry until eggs are about 70 percent cooked, similar to soft, runny, scrambled eggs. Scoop the mixture out of the pan and set aside
Add remaining 1/2 tablespoon ghee to skillet, then add remaining 3-4 tablespoons scallions, the chopped tomatoes, and the tomato paste. Season with a small pinch of sea salt. Saute for 10 seconds, add eggs and shrimp back to pan and give a quick toss, about five seconds
Serve over hot cauliflower rice, drizzle with toasted sesame oil, garnish with more scallions as desired.

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Spicy Salmon with Plum Salsa

Posted on July 27, 2019 by Linda Spiker

If any recipe screams summer, it’s this Spicy Salmon with Plum Salsa. It has all the flavor, all the color, and all the fun you expect from a fabulous summer meal! Plus it’s Paleo and Whole30 compliant.
(This post contains affiliate links off which I may make a commission, your price remains the same)

Let’s Talk Fish Y’all!

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you can still use it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.

4. I always recommend eating wild caught salmon. It’s just plain better for you, the fish and the environment!

The Plum Salsa:

Plums are stone fruits. ‘Stone fruits’ have a thick flesh that surrounds a large single pit…think cherries, plums, nectarines, peaches, apricots etc. Stone fruits are known to be high in cancer fighting properties such as phenols, vitamin B17 and vitamin C. So take advantage of their healthful properties while they are in season and eat them as is, or add them to oatmeal, cereal and salads, and in this case salsa! In this salsa I use red plums, yellow bell pepper, onion, lime juice, cilantro (or parsley) and jalapeño.

Learn to Work with Hot Peppers:

This salsa gets it’s heat from jalapeño chili. If you aren’t sure how to safely work with hot peppers, well, do yourself a favor and learn by clicking here:

The Spicy Salmon:

This wild caught salmon is brushed with olive oil and spices: cumin, paprika, coriander, garlic and cayenne pepper and then broiled to perfection in minutes! So easy, delicious, and loaded with protein and healthy fats! You can serve the salmon with the salsa alone, or on a bed of cauliflower rice, traditional rice or quinoa. Need more Healthy Salmon Recipes? <—click!

The Recipe: Spicy Salmon with Plum Salsa

Tips and what you need: a good knife and if you aren’t sure how to safely work with hot peppers, click here!

5 from 9 votes

Spicy Salmon with Plum Salsa

Prep Time

20 mins

Cook Time

10 mins

This salmon is brushed with olive oil and spices pepper, then broiled to perfection in minutes! You can serve the salmon with the salsa alone, or on a bed of cauliflower rice, traditional rice or quinoa.

Course: dinner

Keyword: #easy dinner, Paleo, plum salsa, salmon, whole30

Servings: 4 servings

Ingredients

Salsa:

1 cup red plums, diced (1/4")
1/4 cup sweet white onion, diced small
1/4 cup yellow bell pepper, diced small
1-3 teaspoons jalapeno chili pepper, minced (use as much as you wish!)
juice of half a lime
1 tablespoon cilantro or parsley, chopped Note: some people have an aversion to cilantro, if that's you, use parsley!
sea salt

For Salmon:

1 1/2 pounds salmon filets, center cut (4 filets, 6oz each)
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (if you are sensitive to heat use 1/4t)
sea salt and pepper, to taste

Optional: serve over cauliflower rice, rice, or quinoa if desired

Instructions

For Salsa:

Prep all ingredients and toss together, set aside. Note: use as much or as little jalapeno as you wish. 1 teaspoon will be mild, 2 teaspoons will be medium, 3 will be somewhat hot

For Salmon:

Preheat broiler and place oven rack in center. While broiler heats prep oil and spices
In a small bowl, whisk together olive oil and spices.
Place salmon on broiler pan (to keep clean up easy, line the inside of broiler pan with foil or parchment paper) Brush salmon with spice/olive oil mixture.
When oven is ready, set broiler pan into oven and cook salmon for 5-6 minutes, then turn down heat to 425 and cook 2 more minutes. Remove salmon and allow to rest for 3 minutes
Top salmon with plum salsa. Serve over cauliflower rice or white rice

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Rosemary Potato Flatbread

Posted on July 19, 2019 by Linda Spiker

Breakfast. Lunch. Dinner. When it comes to this Rosemary Potato Flatbread with Cauliflower Crust Option it’s completely up to you!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

I Don’t Mean to Toot My Own Horn But Look How Beautiful This Flatbread is!

Perhaps my prettiest flatbread yet. I take store bought flatbread, top it with creamy gruyere, crispy fried baby potatoes and rosemary, and pop it in the oven. And a few minutes later…bliss!

Drooling Is Encouraged

What is it about crispy potatoes and cheese that is just so dang mesmerizing? Whatever it is, I am like a moth to a flame. Resistance is futile…and when topped with a fried egg, well forget about it!

If You Aren’t Drooling Yet, You May Wanna Get That Checked

That crispy crust, rich gruyere, and aromatic rosemary topped with a perfectly fried egg! This meal is simple and simply fabulous!

Perfection, No Matter How You Slice It…See What I Did There?

Whether you choose a traditional flatbread available at almost all grocery stores or a cauliflower crust, your mouth, eyes and belly will be satisfied and happy.

Gluten and Carb Watchers, I’ve Got Your Back With Several Choices!

If you wish to skip the traditional flatbread to keep the carbs and gluten in check, you may want to opt for a cauliflower crust instead of flatbread! Many stores carry cauliflower crust options that are delicious. But you can also order online and have them delivered to your door. We love two brands of Cauliflower Crust. For this recipe we used Caulipower Pizza Crust. It is gluten free, thin and crisp. But if you want to go completely grain free, Cali’flour Pizza Crust works well and only 60 calories and 1 net carb per serving! (If you want to buy Cali’flour Foods Pizza Crusts use the discount code theorganickitchen at check out to receive 10% off orders over $50) Trust us, you’ll never miss the bread with either of these crusts!

The Recipe: Rosemary Potato Flatbread with Cauliflower Crust Option

Tips and What You Need: I love a good cast iron pan for frying potato slices. You will need a cookie sheet and a good knife.

5 from 8 votes

Rosemary Potato Flatbread with Cauliflower Crust Option

Prep Time

5 mins

Cook Time

10 mins

Whether you chose a traditional flatbread or the cauliflower crust, your mouth, eyes and belly will be satisfied and happy with this Rosemary Potato Flatbread!

Servings: 2 servings

Ingredients

1-3 tablespoons extra virgin olive oil (separated)
1/4-1/3 pound gold baby potatoes, thinly sliced (if you use a traditional rectangle flatbread go with 1/3 pound)
1 flatbread or cauliflower pizza crust (any shape works)
1/2 cup guyere cheese, grated
3 sprigs rosemary, leaves stripped and finely chopped
1-2 fried eggs (if desired)
sea salt and freshly geound pepper to taste

Instructions

Note: This recipe makes one flatbread for sharing, of course you may double the recipe if you aren't inclined to share;)

Preheat oven to 375 degrees and place oven rack in center position (if using cauliflower crusts, follow package directions)
Heat a large frying pan on medium high heat for two minutes. Add 1-2 tablespoons olive oil and heat until hot but not smoking
Add thinly sliced potatoes, cooking for 2-3 minutes per side, until each side is golden, remove from heat when done
While potatoes cook:
Place flatbread on cookie sheet and brush with 1 tablespoon olive oil (if using cauliflower crust follow directions on package) top with shredded cheese. When potatoes are done, layer onto flatbread, sprinkle with sea salt, pepper and rosemary (to taste)
Place pizza in oven for 7-8 minutes or until flatbread is golden and cheese is melted
While pizza cooks, prepare egg:
With a paper towel, carefully wipe the pan the potatoes were in and heat pan again
When pan is hot add more olive oil to coat bottom of pan
When oil is hot but not smoking, crack egg(s) into the pan and fry until whites are set but yolks are runny (3 minutes or so)
Tip: to prevent sticking, use plenty of oil and make sure pan is very hot
When pizza is done, place egg(s) on top, sprinkle egg with sea salt and pepper
Slice and enjoy!

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Blackberry Aged Cheese Skewers

Posted on July 13, 2019 by Linda Spiker

‘Tis the season for backyard BBQs, tailgate parties and picnics! We love summer and the social gatherings that come with it. These Blackberry Cheese Skewers are a no fuss appetizer or incredibly easy low carb dessert that everyone loves…trust me, they will be the first thing to go at your next shindig.
(This post contains affiliate links off which I may make a commission, your price remains the same)

Let’s Talk Cheese Please:

This beautiful board is simple, elegant, and delicious. We choose juicy blackberries sandwiched between aged gouda and either a raw aged cheddar or Spanish Manchego cheese for our skewers. Aged gouda tastes like a blend of cheese and caramel. Seriously, my favorite cheese on the planet! Aged cheddar is nice and sharp which is wonderful when combined with sweet blackberries. Manchego is a semi hard cheese made from sheep’s milk and can be found in almost any grocery store that carries speciality cheeses. NOTE: many aged cheeses taste amazing with berries. If you can’t find the three I suggest, feel free to try others. Fruits and cheese is always a winner!

Low Carb too!

This beautiful combination of fruit and cheese can be served as a simple appetizer or low carb/keto dessert. When we were in France recently we ate cheese and fruit for dessert every night. It’s a thing! And a really good thing. Give it a try after dinner instead of a traditional American sweet dessert, you may just be surprised at how much you love it!

Need more appetizer board ideas? Take a look at my No Fuss Appetizer Platter and my Mediterranean Appetizer Platter.

The Recipe: Blackberry and Aged Cheese Skewers

What you need: skewers. We like these bamboo skewers with the knotted end. Gouda cheese can crumble so using a really thin skewer makes crumbling less likely. As always, you need a good knife!

5 from 9 votes

Blackberry Aged Cheese Skewers

Prep Time

10 mins

A simple, delicious, low carb appetizer or dessert! NOTE: many aged cheeses taste amazing with berries. If you can't find the two I suggest, feel free to try others. Fruits and cheese is always a winner!

Course: Appetizer, Dessert

Keyword: cheese and fruit, easy appetizer recipe, easy dessert recipe

Servings: 20 skewers

Ingredients

1 pint blackberries (about 20 blackberries)
10 ounces aged gouda, cut into triangles (I use gouda aged three to five years)
10 ounces aged cheddar or Manchego cheese, cut into cubes

Optional: Serve with crackers and style with flowers and herbs

Instructions

Cut cheeses, slide onto skewers with blackberries placed in between. Voila!

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Heirloom Tomato Burrata Toast with Poached Eggs!

Posted on July 6, 2019 by Linda Spiker

You know that famous scene in Sex and The City where Carrie Bradshaw stands in front of the store window, gazing lovingly at a pair of Manolo Blahnik shoes and breathlessly says “Hello Lover…” well that’s me every time I make Heirloom Tomato Burrata Toast with Poached Eggs.
(This post contains affiliate links off which I may make a commission, your price remains the same)

Oh So Good, Oh So Pretty!

Seriously, colorful tomatoes, warm toasted bread, creamy burrata, perfectly poached eggs, a hint of fresh basil and a drizzle of Balsamic Glaze pretty much fulfills all my breakfast dreams. And remember, heirloom tomatoes have a short season, July through August. So don’t wait, they won’t be here long!

About That Yolk…

Let’s talk about poached eggs. They can be stunningly beautiful, or a hot mess, it’s all in the technique. I will explain it all in the recipe, but it certainly helps to watch a video. So click.

If You Prefer No Egg…

Well that’s just fine, because this burrata toast is absolutely delicious even without the egg! It’s sort of like a Caprese Salad Toast.

Want To Make This Recipe Gluten Free?

I got you. And I have a recommendation: New Grains Gluten Free Breads. They ship. I order enough to get free shipping and keep them in the freezer, removing slices as I need them!

The Recipe: Heirloom Tomato Burrata Toast and Poached Eggs

What you need: a toaster, a small pot, a good knife and of course a wonderful balsamic glaze!

Heirloom Tomato Burrata Toast with Poached Eggs

Prep Time

5 mins

Cook Time

6 mins

A simple, beautiful breakfast made in about 11 minutes

Course: Breakfast, lunch, Snack

Cuisine: American

Keyword: breakfast, burrata toast, poached eggs

Servings: 2 servings

Author: Linda Spiker

Ingredients

1 tablespoon white vinegar
4 fresh eggs (old eggs fall apart while poaching, but are great for boiling!)
4 pieces artisan bread, toasted
4 oz burrata cheese
3 heirloom tomatoes of various colors, cut into large pieces
4 basil leaves, chopped
Balsamic Glaze

Instructions

Watch video posted above to learn to poach eggs
Set a small pot of water to boil. Water should be 3" deep. Add 1 tablespoon white vinegar to water, bring to a rolling boil.
While waiting for water to boil, cut tomatoes and chop basil
Grab two small bowls and carefully crack two eggs into each bowl, set aside
When water boils, pop toast into the toaster
Then grab a spoon in one hand and one of the egg bowls in the other hand, swirl boiling water smoothly and quickly until a vortex forms and pour those eggs right in the centerCook for 2 1/2 -3 minutes for runny yolk, a little longer for a firmer yolk
Remove eggs from water with a slotted spoon and set on a paper towel
Repeat with next bowl of eggs
Butter toast, place burrata on top, add tomatoes, basil and drizzle with balsamic glaze
Top with eggs and sprinkle with sea salt and pepper
Enjoy!

Want More Delicious Breakfast Ideas?

Of course you do! Click for pancakes, waffles, fritters, smoothie bowls or breakfast hash!

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