Herbed Chicken Breast with Carrot Purée and Brown Butter

Posted on May 4, 2019 by Linda Spiker

When we visit our cabin in Sundance, Utah, we often eat at a little farm to table restaurant nearby. They serve an amazing Herbed Chicken Breast with Carrot Purée and Brown Butter that we just love. When we return home we always crave that meal. So I recreated it, and you my lucky friends get to reap the rewards!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

The Chicken:

Brined for 30 minutes, smothered in herbs and then cooked with the skin on, this chicken breast is anything but dry and tasteless. Browned in a skillet and then oven finished, so you have that fabulous combination of crispy skin and tender meat. This meal is casual enough for everyday and special enough for romantic celebrations.

THREE KEYS TO MAKING A PERFECTLY TENDER CHICKEN BREAST:

Bone in, skin on! The bone and the skin make for the most flavorful, tender chicken breast.
Brine: Don’t be intimidated! It’s as simple as soaking the chicken in salt water for 30 minutes.
Start on the cooktop, finish in the oven. Tender inside, crispy outside. And there you have it! How easy is that?

The Carrot Purée and Brown Butter:

There is nothing better than taking a forkful of this savory herbed chicken and swirling it around in that bed of sweet carrot purée and browned butter. If you have never tasted brown butter, it has a caramelized nutty flavor that basically makes this meal a little piece of heaven.

Need More Healthy Chicken Recipes?

Chicken lovers, click here, here, and here!

The Recipe: Herbed Chicken Breast with Carrot Purée and Brown Butter

Tips and what you will need: People often overcook chicken, making it dry. Resist that temptation! You will need a food processor or blender, an oven safe pan and a good sea salt: I use fine himalayan sea salt for brining.

Herbed Chicken Breast with Carrot Purée and Brown Butter

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

A tender chicken breast, rubbed with herbs and served with whipped carrots and brown butter!

Course: dinner

Keyword: brown butter, carrot puree, herbed chicken, Paleo, roasted chicken

Servings: 4 servings

Author: Linda Spiker

Ingredients

4 chicken breasts, bone in skin on
1/3 cup kosher salt, or Himalayan sea salt (for brining)
3 tablespoons olive oil
pepper, to taste
garlic powder, to taste
4 sprigs fresh thyme, leaves stripped and chopped (you can use extra sprigs for garnish)
2 tablespoons freshly chopped parsley
4 cups carrots, peeled and sliced 1/4" thick
2 cups chicken broth
1/2 cup plus 2 tablespoons butter, separated

Instructions

Place 6 cups water into a large bowl, add sea salt and stir. Add chicken breasts. Go do something productive or take a nap while chicken brines for 30 minutes
Preheat oven to 400 degrees and place oven rack in upper third of oven
Remove breasts from salt water and pat dry with paper towel. Brush chicken skin with a little olive oil. Sprinkle with garlic powder, sea salt and pepper. Rub gently into skin
Heat oven safe pan on cooktop on med /high heat for two minutes. Add olive oil. When oil is hot add chicken, skin side down to pan, cooking until golden brown, lowering heat if necessary (about five minutes)
Turn chicken skin side up, sprinkle with thyme and transfer pan to oven and cook for 20-30 minutes depending on the size of chicken breast.
While chicken breasts are cooking, make carrots and brown butter:
Place a medium size sauce pan on cooktop on high heat, add broth. Bring to a boil, then lower to a simmer. Add carrots and cook until soft and much of the broth has evaporated (about 8 minutes) NOTE: if the carrots are soft but you feel like there is too much broth left in the pan, pour broth into a small bowl and use only if needed to thin our puree
Pour into carrots and what's left of broth into processor or blender, add 2 tablespoons butter, a pinch of sea salt and pepper and blend until smooth. Place back in pan and keep warm while you make brown butter:
Place a very small pan on medium heat, add 1/2 cup (1 stick) butter. Simmer butter, stirring frequently for about five minutes. Be patient. Butter will bubble, then become frothy and finally the center will erupt with a golden color. Immediately turn off heat and stir. Your butter is now browned!
When chicken breasts are done, plate food: Divide carrots evenly onto four plates, top with chicken, drizzle with brown butter and garnish with parsley and a few remaining sprigs of thyme. Eat up!

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Easy Garlic Lime Chicken Tacos with Lime Crema

Posted on April 27, 2019 by Linda Spiker

Tacos. I can’t think of anyone who doesn’t love them. And these Easy Garlic Lime Chicken Tacos with Lime Crema are as easy to make as they are to love!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

The Tortillas:

No need to dirty a pan, we simply cook the freshest corn tortillas we can find right on the burner flame! Not only does it warm them up but it gives them those lovely charred edges.

The Chicken:

Because we here at The Organic Kitchen like to make life easier, we offer this recipe using rotisserie chicken. But if you love to roast your own, you can double the recipe for our spicy lime chicken and use that, either way, you are going to toss that tender chicken in fresh lime juice, garlic and jalapeño for a fabulous taco filling!

The Add Ons and Lime Crema:

Because this chicken is so flavorful, we keep the toppings fairly simple: avocado, Cotija cheese, and tomatoes. The final flavor flourish is the lime crema! Sour cream, mixed with lime juice and zest…yup, that’s it. So easy but adds a touch of creamy lime to each taco!

The Recipe: Easy Garlic Lime Chicken Tacos with Lime Crema

What you need: a good pan and as always, a fabulous knife!

5 from 6 votes

Easy Lime Garlic Chicken Tacos with Lime Crema

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Easy tacos made using rotisserie chicken tossed in fresh herbs and spices! If you would rather roast your own chicken, see my link above for spicy lime chicken.

Course: dinner

Cuisine: Mexican

Keyword: cinco de mayo, easy dinner recipe, easy lunch recipe

Servings: 12 tacos

Author: Linda Spiker

Ingredients

For Lime Crema:

1/2 cup crema or sour cream
juice and zest of half a small lime
pinch of sea salt and freshly ground pepper

For Tacos:

2 large ripe avocados, peeled and diced or sliced
16 cherry tomatoes, cut in half or quartered
4 limes, two for juice and two for garnish
juice of one lemon
1-2 tablespoons minced jalapeno pepper, depending on how hot you like it!
2 cloves garlic, peeled and minced finely
6 cups sliced rotisserie chicken, or use my spicy lime chicken linked above
2-3 tablespoons olive oil
Sea salt and freshly ground pepper to taste
12 corn tortillas
6 oz Cotija cheese
4 tablespoons chopped cilantro for garnish

Instructions

For crema:

In a small bowl whisk together sour cream or crema, lime juice, zest, sea salt and pepper, set aside

For Tacos:

Prep tomatoes and avocado, set aside. Crumble Cotija cheese.
Juice lemon and two limes, whisk with jalapeno and garlic, set aside
Quarter remaining limes for garnish
Slice chicken
Place a pan on medium heat, add olive oil. When oil is hot add chicken and cook, gently stirring here and there until heated through
While chicken cooks, heat tortillas on other cooktop burners, using tongs to turn
When chicken is heated through, toss with prepared lemon/lime juice and herbs, season with sea salt and pepper
Fill tortillas with chicken, avocado, tomato, cotija cheese, garnish with crema and cilantro and serve!

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Chimichurri Steak, Potato and Salad Board

Posted on April 20, 2019 by Linda Spiker

One word: Chimichurri. If you don’t make it on the reg, you should. It’s a healthy, delicious way to add flavor to almost anything. In this case, filet mignon. This, my friends is The Organic Kitchen’s Chimichurri Steak, Potato and Salad Dinner Board!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

The Steak and Chimichurri:

Tender, juicy filet mignon, seared on the cooktop and finished in the oven, drizzled in fresh lime chimichurri… simply dreamy. Chimichurri originated in Argentina and is usually a simple combination of onions, garlic, olive oil, green herbs, and lemon or lime juice. Totally worth the five minutes it takes to whisk together!

The Potatoes:

Crispy roasted potatoes are our favorite. We use ‘new gold’ potatoes for this board but you could also use fingerling or even sweet potatoes. We drizzle them in olive oil and sprinkle with sea salt and freshly turned black pepper and then pop them in the oven. While they roast, we prep the salad and cook the steaks. The whole meal takes about 50 minutes, from start to gloriously delicious finish!

The Salad:

Keeping it simple here: greens, apples, pecans, and your choice of feta or avocado and a light, lemon vinaigrette! What an exquisite meal!

This Meal is Adaptable!

I show this as a meal for two served on one platter, but of course you could make this incredible meal for two, four, or six and simply serve on plates!

The Recipe: Chimichurri Steak, Potato and Salad Dinner Board

What you need: a grilling pan, a rimmed cookie sheet and parchment paper. As always you need a good quality knife. I love my Wusthof Ikon 8″ Chef’s knife!

5 from 15 votes

Chimichurri Steak, Potato and Salad Dinner Board

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

A complete meal of steak, potatoes and salad! Serve on a board for two, or double/triple the recipe to feed a crowd.

Course: dinner

Cuisine: American

Keyword: date night, easy dessert recipe, Paleo recipes, potatoes, steak, whole30 recipes

Servings: 2

Author: Linda Spiker

Ingredients

10 'new' gold potatoes (or any small variety), quartered
about 1/3 cup olive oil, divided
sea salt and freshly ground pepper, to taste
2 tablespoons parsley, finely chopped
2 Tablespoons cilantro, finely chopped
1 small clove garlic, peeled and minced or grated with microplane
1 small shallot, peeled and diced
zest and juice of one lime
1 tablespoon fresh lemon juice
2 teaspoons honey (optional, whole30 please omit)
2 6 oz filet mignon
2 cups baby greens
1/4 cups pecans
2 Tablespoons feta (or avocado if living dairy free)
10 slices apples

Instructions

Preheat oven to 425 degrees and place one oven rack in upper third of oven and another rack in lower third of oven. Place a sheet of parchment on rimmed cookie sheet
While oven heats: quarter potatoes, place on parchment covered cookie sheet
Lightly drizzle potatoes in olive oil (about 1 tablespoon) and toss. Sprinkle with sea salt and pepper to taste, toss again
Place cookie sheet on upper rack in oven and roast for 35-40 minutes or until potatoes are crispy and browned

While potatoes cook, do everything else:

In a small bowl whisk together: 2 tablespoons olive oil, garlic, parsley, cilantro, shallot, pinch of sea salt and pepper, zest and juice of one small lime. Set aside
In another small bowl whisk together salad dressing: 2 Tablespoons olive oil, 1 tablespoon lemon juice, honey (optional), a pinch of sea salt and a few turns pepper. Set aside
Place greens, feta 9or avocado), nuts and apple slices on platter (or in bowl)
Season both sides of steaks lightly with sea salt and pepper
Heat an oven safe grill pan for three minutes on cooktop on high heat
Add olive oil to pan, heat for 30 seconds. Add steaks to pan, turn heat down to medium and sear for five minutes
Turn steaks and place in oven on lower rack, cook 4-5 minutes for rare, 5-6 minutes for medium rare, 8 for medium (note: every oven cooks differently. Your timing may vary)
Remove steaks from oven and allow to 'rest' for five minutes
Toss salad in dressing, place on platter. Remove potatoes from oven and place on platter. Slice steaks, place on platter and drizzle with chimichurri, serve!

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Easy Chicken Piccata with Baby Arugula

Posted on April 13, 2019 by Linda Spiker

When it comes to romantic meals, this Easy Chicken Piccata with Baby Arugula ranks high on our list! It’s beautiful, light, lemony and best of all, simple to make.
(This post contains affiliate links off which I may make a commission. Your price remains the same)

How To Get It Done Quickly and Easily!

To keep this meal quick and easy, we use chicken tenders dredged in in flour, sautéed in olive oil, lemon and white wine and then toss it all together with pasta and baby greens! The entire meal takes about 20 minutes to make. We love this meal any time, but it’s also perfect for celebrating anniversaries, Valentine’s day and simply double the recipe for small dinner parties!

Make This Meal Gluten or Completely Grain Free!

To make this meal gluten free we use Jovial Gluten Free Pasta! The grains are not only gluten free but are soaked for easy digestion! BUT if you want to go completely grain free we recommend Cali’flour Foods pasta! I love introducing you to interesting new healthier pasta options and Cali’flour Foods has come up with a winner! This pasta is made with only two ingredients: cauliflower and lentils for a firm, al dente, grain free pasta that tastes great and has fabulous texture. I also love Cali’flour foods pizza crusts. And now they make mini flat breads too!

The Recipe: Easy Chicken Piccata with Baby Arugula for Two

Tips and what you need: for best results cook pasta to package instructions. You will need a stock pot, and a colander. If you want to try GRAIN FREE CALI”FLOUR FOODS PASTA <—click!

5 from 12 votes

Easy Chicken Piccata with Baby Arugula

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

A quick and easy version of a traditional Chicken Piccata with a heathy twist of added baby greens!

Course: dinner

Cuisine: Italian

Keyword: #chicken piccata, grain-free, pasta

Servings: 2 servings

Author: Linda Spiker

Ingredients

10 ounces chicken tenders
6 ounces pasta, we love Jovial gluten free pasta or Califlour Foods Grain Free Pasta (see links above)
sea salt and freshly ground pepper, to taste
1/2 cup your favorite flour (regular, gluten free, or almond flour)
2 tablespoons extra virgin olive oil
3 tablespoons white wine
1 cloves garlic, peeled and minced or grated
1 lemon ( juice one half, slice the other)
1/3 cup chicken broth
1/2 tablespoon capers, drained
2 tablespoons butter
1 cup baby arugula
1/4 cup grated parmesan cheese
sprinkling of toasted pine nuts (optional for garnish)

Instructions

Place a medium pot of salted water to boil, cook pasta to package instructions. While waiting for water to boil and pasta to cook prepare chicken
Place your choice of flour in a shallow bowl. Generously sprinkle chicken tenders with salt and pepper, then dredge in flour. Set aside
Place medium sized pan on med/high heat. When pan is hot, coat pan with olive oil. When oil is hot but not smoking add chicken tenders
Sauté for 3 minutes or until golden in color, turn and cook other side for 3 minutes (don't forget to start that pasta!)
Remove chicken from pan, place on a plate and cover (don't worry if chicken is not cooked through, we cook it more in a minute)
Turn heat off. Add wine to pan
Turn heat back on to medium and scrape pan with rubber spatula to loosen any browning and chicken bits as wine simmers
When wine is simmering, add minced garlic
Simmer for about two minutes, being careful not to burn the garlic, then add broth, butter, 1 tablespoon lemon juice, 4 lemon slices and capers, stir
Return to simmer and add cutlets to pan. Cook for a minute or two on each side. (do not overcook) Check chicken to be sure it is cooked through and turn off heat.
Place greens in a colander. When pasta is al dente, pour into the colander (do not rinse) drizzle with a little olive oil and toss with a pinch of sea salt
To plate: place pasta and greens on each dish, top with chicken and sauce, garnish with parmesan and pine nuts (if using) and serve

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Sun Dried Tomato Hummus!

Posted on April 10, 2019 by Linda Spiker

When it comes to choices in appetizers, hummus is a favorite at our house. We especially love this Sun Dried Tomato Hummus. It’s fabulous and only takes five minutes to make!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

THE STORY OF HUMMUS:

Hummus is a staple food from the Mediterranean and middle east. And like all staple foods it has a history. Back in the day when people had to travel long distances on foot or animal they had to carry their food with them. It needed to be lightweight, nutrient dense and easy to make….dried chick peas, otherwise known as garbanzo beans fit the bill. When travelers arrived to their destination they could soak the dried chick peas in water, mash with olive oil, add a little lemon juice and sea salt and they had a protein packed meal loaded with energy producing healthy fats!

Adding Flavor To Hummus:

We are big fans of plain hummus. It’s totally a fan favorite. But sometimes we love to toss in some additions to take the flavor profile up a notch. Check out my gorgeous brilliant pink Roasted Beet Hummus as well as the black bean and roasted red bell pepper variations on my Trio Platter!

Sun Dried Tomato Hummus: Perfect Alone or as Part of a Platter!

This hummus can certainly stand on it’s own served with a simple assortment of veggies or pita. But I also love it as one component of my Ultimate Mediterranean Appetizer Platter. Trust me, this platter is a hit at any party.

The Recipe: Sun Dried Tomato Hummus!

Tips and what you will need: you need a food processor to make hummus, and as always you need a good knife! If you want to turn this into a complete meal salad, click here.

Recipes for Sun Dried Tomato Hummus

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Homemade Sun Dried Tomato Hummus is perfect for dipping with pita and a variety veggies!

Course: Appetizer

Cuisine: Medeterranean, Middle eastern

Keyword: easy appetizer recipe, party recipe

Servings: 8 servings

Ingredients

For Sun Dried Tomato Hummus

1 16 oz can garbanzo beans, no liquid
1/2 cup sun dried tomatoes in oil and herbs (and more for garnish)
1/3-1/2 cup extra virgin olive oil (start with 1/3 and add more if needed, I usually add)
juice of 1/2 a small lemon
sea salt to taste
1 tablespoons roasted pine nuts (for garnish)
Serve with sliced Persian cucumbers, carrots, cherry tomatoes, red peppers, flatbreads, pita chips, tortilla chips etc.

Instructions

For hummus:

Place drained garbanzo beans and sun dried tomatoes in the food processor. Give it a whirl.
Add lemon juice through the drizzle feature on top of the machine and process. Add olive oil. Process, add a pinch of sea salt. Check the consistency and add more olive oil a little at a time if needed. When hummus is the right consistency, taste. Add more salt of necessary.
Place in a bowl and garnish with chopped sun dried tomatoes, fresh tomatoes and/or pine nuts. Serve with sliced Persian cucumbers, carrots, cherry tomatoes, red peppers, flatbreads, pita chips, tortilla chips etc.

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Jalapeño Turkey Burgers with Basil Mayo

Posted on April 6, 2019 by Linda Spiker

Sometimes a girl just gets a craving for a burger. And in my experience, the guys don’t mind going along with that craving one bit. These Jalapeño Turkey Burgers with Basil Mayo and Healthy Potato Salad are our new favorite burger and side!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

The Burger: It May be Turkey, But It’s Anything But Dry!

Sometimes people are afraid of turkey burgers because they can be a bit dry. Not the case here! We like to use 85% lean turkey for this burger, so it’s nice and juicy. We add spices and fresh jalapeño to make it super flavorful. But the flavor doesn’t end there!

The Basil Mayo and Add Ons:

To create an even more delightful flavor experience, we top this burger with mayo whisked with a little fresh basil and white balsamic. Then we add traditional burger toppings like lettuce and tomato. Crazy good! Wanna Make This Burger Gluten Free? Opt for a gluten free bun or wrap in lettuce!

Serve With a Side Of Healthy Potato Salad:

When it comes to potato salad we like ours tossed in olive oil, sea salt and pepper! Simple, light and a fabulous compliment to our tasty burger! Pine nuts are optional. Click here for Easy Potato Salad with Asparagus Recipe!

The Recipe: Spicy Turkey Burgers with Basil Mayo

Tips and what you need: a good knife, and a quality white balsamic (or sherry vinegar) Learn how to handle a hot chili pepper <—here. Serve with a side of Healthy Potato Salad <—recipe

5 from 15 votes

Jalapeño Turkey Burgers with Basil Mayo

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

A flavorful burger with even more flavorful toppings!

Course: Main Course

Keyword: #bbq, #burger, #easy dinner

Servings: 2 servings

Author: Linda Spiker

Ingredients

The Burgers:

3/4 pound 85% lean ground turkey. If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.
1 tablespoon minced jalapeño
3/4 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon powdered garlic
1/2 teaspoon sea salt
1/2 teaspoon black pepper

The Toppings:

1/3 cup good quality mayo
2 teaspoons white balsamic (or sherry vinegar)
3 basil leaves, chopped
2 buns (or iceberg lettuce for wrap)
2 slices white cheddar cheese
4 tomato slices
baby or iceberg lettuce

Instructions

Burgers:

You can use a pan on the cooktop or a grill to cook these burgers. If using a grill to cook burgers, clean, spray and preheat to 400 degrees
Place turkey in a bowl, add spices and minced jalapeño. Mix with hands until well combined, form into two patties and set aside
Whisk together mayo, vinegar and chopped basil, set aside
Slice tomatoes
If using a grill place burgers on grill cooking for 12 minutes (or until cooked through) flipping halfway through cooking time. If using a grill pan on the cooktop, heat grill pan on medium high heat. When pan is hot add a little olive oil and cook burgers for 12 minutes, flipping halfway through cooking time. Make sure burgers are cooked through.
When burgers are done add cheese until melted, then place lettuce and tomato on bottom bun, add burger and top with basil mayo and top bun. Of course you can also wrap in lettuce if going protein style:)

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Spring Roll Spaghetti Bowl (with Grain Free Option!)

Posted on March 30, 2019 by Linda Spiker

I can’t even begin to tell you how happy I am about the arrival of spring! I am sure many of you feel the same way after this unusually harsh and long winter. Let’s kick spring into high gear with this Spring Roll Spaghetti Bowl with Grain Free Option!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Isn’t This Just So Pretty!?

Just as healthy as it is beautiful, this pasta dish is loaded with veggies, greens and fresh herbs! To put this pasta salad over the top we drizzle it with a delicious sweet and spicy asian almond butter dressing made with hints of ginger and sriracha!

The Pasta Choices: Including a Delicious Grain Free Option!

When it comes to pasta, to each their own. You can use your favorite traditional spaghetti, or gluten free spaghetti, but for this version I went completely grain free using Cali’flour Foods pasta! I love introducing you to interesting new healthier pasta options and Cali’flour Foods has come up with a winner! This pasta is made with only two ingredients: cauliflower and lentils for a firm, al dente, grain free pasta that tastes great and has fabulous texture. I also love Cali’flour foods pizza crusts. And now they make mini flat breads too!

The Perfect Vegetarian Bowl Recipe or BBQ Side Dish!

This recipe makes the perfect meatless Monday vegetarian dinner or beautiful side dish to any protein. It also makes a beautiful presentation on any BBQ or picnic table. Of course, you could just toss in some warm rotisserie chicken or grilled shrimp! Whatever floats your bloat.

The Recipe: Spring Roll Spaghetti Bowl (Grain Free Option!)

5 from 17 votes

Spring Roll Spaghetti Bowl

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

A fresh and fabulous take on spaghetti! If you wish to add protein to this meal, grilled shrimp, rotisserie chicken, or thinly sliced steak all work well!

Course: dinner

Cuisine: Asian

Keyword: #spaghetti, #spring roll, gluten free, pasta

Servings: 4 servings

Ingredients

8 ounces spaghetti
2 cups carrots, peeled and cut into "matchsticks"
2 cups seedless cucumbers, slice and cut into half moons
4 green onions (scallions) sliced thinly on the diagonal
1 shallot, peeled and thinly sliced
1 cup each loosely packed cilantro, mint leaves and basil leaves
handful mixed baby greens
3 tablespoons unsweetened almond butter
3 tablespoons avocado oil or extra virgin olive oil
3 tablespoons honey
2 tablespoons lime juice
1 tablespoon rice or apple cider vinegar or
1 teaspoon sriracha
1 teaspoon sea salt
2 teaspoons freshly grated ginger
1 clove garlic, grated
optional garnishes: sesame seeds, red pepper flakes, or peanuts

Instructions

Bring a large pot of salted water to boil. While waiting for water and pasta to cook, prep veggies and herbs

Make Sauce:

Whisk together almond butter, oil, honey, lime, sriracha, salt, ginger and garlic. Mix until well blended, set aside

Put it all together!

When pasta is cooked, strain in a colander, do not rinse. In a large bowl toss noodles with carrots, cucumbers, scallions, shallot, herb leaves and half the dressing. Serve in bowls over mixed greens, with additional dressing to taste. Garnish with additional options if desired. Serve!

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Triple Layer Orange Upside Down Cake

Posted on March 30, 2019 by Linda Spiker

There is just something fun about an upside down cake. Maybe it’s the unexpected pop of color, or that anticipation of sliding that top layer out of the cake pan, wondering if it actually worked (it always does btw). Whatever it is there is nothing more fun than eating it! This Triple Layer Orange Upside Down Cake is mini but it sure packs a visual as well as a flavorful citrus punch.
(This post contains affiliate links off which I may make a commission. Your price remains the same)

The Cake:

Three mini layers separated by orange cream cheese frosting and topped with exquisite thinly sliced oranges sparkling with organic sugar! We used blood oranges for that deep, lovely color, but you can use small juice oranges if preferred or if blood oranges are out of season.

Honestly, This Little Cake is Almost Too Pretty to Eat!

But somehow I am sure you will manage. I know we did. But what we love most about this little cake is that you can indulge and then it’s gone. So the indulgence doesn’t turn into a four day cake binge. Don’t act like that’s never happened in your life.

Making It Gluten Free and Just As Good!

Not all gluten free flours are created equal. We recommend Jovial Gluten Free Pastry Flour for GF baking! Jovial soaks their grains for easier digestion and their gluten free flour blend just can’t be beat for baking.

The Recipe: Triple Layer Orange Upside Down Cake

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.

5 from 3 votes

Triple Layer Orange Upside Down Cake

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

A beautiful mini cake that is perfect for any day or celebrations!

Course: Dessert

Keyword: #blood organges, #layer cake, #orange cake, dessert, gluten free

Servings: 4 servings

Author: Linda Spiker

Ingredients

The Cake:

1 1/4 cups 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 butter (1 stick) room temperature
3 tablespoons coconut oil (or baking oil of your choice)
2/3 cup plus 2 tablespoons organic granulated sugar (I love the course texture for this cake)
1 teaspoon vanilla paste or extract
3 eggs, room temp
2 small blood or juice oranges (one zested, one thinly sliced)
2/3 cups buttermilk, room temp

For Frosting:

3 tablespoons cream cheese, room temp
3 tablespoons butter, room temp
2 cups powdered sugar (confectioners sugar)
orange zest, from one small orange

Instructions

Pan prep:
Preheat oven to 350, place oven rack in center position. Use a paper towel to wipe the bottom and sides of mini cake pans with butter then lightly coat with flour, sprinkle bottom of one pan with 1 tablespoon of course granulated sugar (this will be the pan you place orange slices in)
Cake Prep:
Place flour, baking powder and salt into a bowl, whisk and set aside
zest 1 orange, scraping until white is exposed and then moving on to a new area, set aside, slice second orange as thinly as you can
Use a mixer to beat together butter, 2/3 cup sugar, and coconut oil
Add vanilla paste or extract, eggs (one at a time) mixing until incorporated
Add buttermilk and flour alternately and mix until smooth
Add half of the orange zest, mix well
place very thinly sliced orange slices into bottom of pan with sugar, slightly overlapping the slices (you may have leftover slices) then sprinkle the oranges with one more tablespoon sugar
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, remaining half of orange zest into a bowl and mix on medium speed for 30 seconds. Add powdered sugar and mix until well incorporated. If needed, thin with a little buttermilk (don't make the icing too thin or layers will slide around)
To get the "semi naked" look, frost the first layer generously , adding a little more frosting around the edges of cake. Then place the second cake layer and repeat. Last place the top layer (with orange slices) on. Hopefully some frosting is being pushed out between the layers, use a spatula to spread icing around the sides of cake, adding more if desired
Slice and serve

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Paprika Rubbed Chicken Breasts and Asparagus!

Posted on March 23, 2019 by Linda Spiker

We moved from Southern California to Gig Harbor Washington last month. Moving (as I am sure you know) pretty much dismantles your life. Regular exercise, good sleep, and healthy eating all get thrown out the window. But I took measures to insure we have healthy dinners our first few weeks in the new house by ordering meals from Sun Basket meal delivery. And they have allowed me to share their recipe for Paprika Rubbed Chicken Breasts with Asparagus and Olive Tapenade with you!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

SUN BASKET: PERFECT FOR COUPLES OR FAMILIES!

Moving may be a mess, but our diets don’t have to be! Even in the chaos, we are eating nutritious meals thanks to Sun Basket. Each Sun Basket box contains three nights of fresh, healthy, gourmet meals that are perfectly portioned!

EASY, CONVENIENT, AND LESS EXPENSIVE!

All you have to do is open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, for the two of us, having Sun Basket delivery is cheaper than if we went to the store and bought everything ourselves.

18 MEALS TO CHOOSE FROM EVERY WEEK!

Sun Basket kicked off 2019 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
NEW: Introducing 3 new meal plans:
- - Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
  - Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
  - Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.
Choose from 18 healthy & delicious recipes a week from Sun Basket! Save $45 if you order today!

About This Meal:

The Recipe:Paprika Rubbed Chicken Breasts and Asparagus

Tips and what you need: a good frying pan and of course a good knife!

Choose from 18 healthy & delicious recipes a week from Sun Basket! Save $45 if you order today!

5 from 3 votes

Paprika Rubbed Chicken Breasts and Asparagus

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

A two-olive tapenade brings richness to smoky paprika-rubbed chicken breasts, served with one of our favorite spring vegetables, asparagus. Colorful, light and flavorful this meal will surely be a seasonal favorite! If you can't find boneless skin on chicken breasts, no worries. You'll follow the directions in bold below and cook a little longer.

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken, chicken dinner, keto, Paleo, whole30

Servings: 2 servings

Author: Sun Basket Meal Delivery

Ingredients

1-2 organic shallots
10 ounces organic asparagus
1-2 tablespoons olive oil
2 boneless skin on chicken breasts (about 6 ounces each) BTW if you can't find boneless skin-on, no worries, just buy bone in and follow directions below
1 teaspoon sweet smoked paprika
1 organic lemon
1 ounce pitted Kalamata olives
1 ounce pitted Castelvetrano olives
1-2 cloves organic peeled fresh garlic
4 or 5 sprigs organic fresh flat-leaf parsley

Instructions

Prep and cook the vegetables

Peel the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.
Snap off the woody ends from the asparagus.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the shallots and asparagus, season with salt and pepper, and cook, turning the asparagus occasionally, until the shallots start to soften and the asparagus is crisp-tender, 3 to 5 minutes. Transfer to a plate and season to taste with salt and pepper. Add more oil between batches if needed. Wipe out the pan.
While the vegetables cook, prepare the chicken and lemon.

Prep and cook the chicken and lemon

Pat the chicken dry with a paper towel; season generously with salt and pepper and the sweet smoked paprika.
Juice half the lemon and set aside for the olive tapenade; cut the other half in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In the same pan used for the asparagus, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and the lemon slices and cook until the chicken skin is well browned and the lemon slices begin to char, 5 to 6 minutes. Transfer the lemon slices to the plate with the asparagus. Turn the chicken and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate. (if using bone in skin on: after browning skin and turning skin side up, place a lid on the pan and cook for 10 minutes or until breasts are cooked through)
While the chicken and lemon cook, prepare the olive tapenade.

Make the olive tapenade

Finely chop the olives, checking for any pits.
Finely chop, press, or grate enough garlic to measure ½ teaspoon (1 tsp).
Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the olives, garlic, parsley, 1 tablespoon lemon juice, and 1 tablespoon plus 1½ teaspoons oil. Season to taste with salt and pepper.
When chicken is done, remove from pan, quickly add lemon and asparagus back to pan and toss for one minute to re-warm. Transfer the asparagus and lemon slices to individual plates. Top with the chicken and olive tapenade and serve.

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Homemade Blueberry Swirl ‘No Churn’ Ice Cream

Posted on March 22, 2019 by Linda Spiker

Hey friends! I have a gorgeous treat for you today: Homemade Blueberry Swirl ‘No Churn’ Ice Cream. Now before you throw your hands up and say “I ain’t got no time for that!” I think you must have missed the key words… “No Churn” y’all! That’s right, you do not need a machine to make this smooth, rich, creamy ice cream.
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

So, “How Does No Churn” Work?

It’s so simple it’s almost crazy. Why did anyone ever think we needed an ice cream maker to make ice cream? Believe it or not, you simply beat together heavy whipping cream, vanilla and sweetened condensed milk until peaks form, like soft whipped cream. Then pour into a container and freeze for at least 4 hours.

But What About That Berry Swirl?

The swirl is everything! Simply simmer blueberries, a little sugar and lemon juice to make a simple blueberry syrup. Then you swirl it through the cream. Can you even believe how pretty this is?

The Secret Ingredient: Creme Fraiche

You don’t need creme fraiche to make this ice cream amazing. It would be amazing without it. But creme fraiche adds an tantalizing tang to this creamy dessert. So I will suggest it, but you can make up your own mind (but do it ok?)

The Recipe: Blueberry Swirl ‘No Churn’ Ice Cream!

What you need: a good quality sauce pan, organic sweetened condensed milk, a freezer safe container with lid and an ice cream scoop! I LOVE my heart shaped bowls!

5 from 13 votes

Blueberry Swirl No Churn Ice Cream

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

An incredibly delicious ice cream made without a machine!

Course: Dessert

Keyword: easy dessert recipe, ice cream, no churn ice cream

Servings: 3 pints

Author: Linda Spiker

Ingredients

juice of one lemon
1/4 cup organic granulated sugar
1 cup fresh blueberries (or frozen, thawed)
2 cups heavy whipping cream
14 ounces cold organic sweetened condensed milk
8 ounces creme fraiche (if you can't find it you can sub with sour cream)
1 teaspoon vanilla paste or extract

Instructions

In a small sauce pan heat juice lemon, sugar and blueberries until simmering, stir frequently
Use a spatula or potato masher to smash berries as they cook, simmering for five minutes or so, until the sauce has a syrupy consistency. Place syrup in a jar and place in the fridge until cool. Go do something else like laundry or Facebook while it cools.
When berry syrup is cooled, pour whipping cream and vanilla into a large bowl. Beat with a hand mixer on medium until soft peaks form (usually 3 minutes or so)
Add creme fraiche (if using) and sweetened condensed milk, beat again until soft peaks form (1-2 minutes)
Fold cooled blueberry syrup into mixture by hand, swirling it in but being careful not to over mix or you will just have purple ice cream
Pour into a container, seal and freeze for at least four hours
Enjoy! Stays good in freezer for six weeks

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