Roasted Citrus Herb Game Hens with Vegetables

Posted on March 16, 2019 by Linda Spiker

When it comes to incredible, healthy comfort food you can’t beat Roasted Citrus Herb Game Hens with Vegetables. Easy to prepare, stunning to look at, and oh so aromatic and flavorful. Truly a delight for the senses!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

The Hens:

We love roasted chicken, but now that it’s just the two of us we opt for organic game hens, rubbed in herbed butter and roasted to perfection! And just the right portion size. Of course if you are cooking for more than two, use a roasting pan and you can double or even triple the recipe.

The Veggies:

Sweet shallots, brightly colored rainbow carrots, and potatoes round out this beautiful meal.

Roasting:

I definitely like to keep meals easy. And while this meal requires a little prep, after that you just pop it in the and let the hens and vegetables roast together in one pan for easy clean up. It cooks while you go do other things, like check your Instagram.

The Recipe: Roasted Citrus Herb Game Hens with Vegetables

Tips and what you need: make sure to allow time for hens to completely thaw and then remove from the oven an hour before cooking to allow to come to room temp before cooking. You will need a cast iron or oven safe pan.

5 from 1 vote

Roasted Citrus Herb Game Hens with Vegetables

A delicious one pan meal for two! Paleo and Whole 30.

Course: dinner, Main Course

Keyword: gluten free, Paleo, roast chicken, whole30

Servings: 2 servings

Author: Linda Spiker

Ingredients

2 1 pound game hens (room temp)
2 medium shallots, peeled and quartered
6 carrots, peeled and sliced into 2" pieces (I used rainbow carrots)
2 medium size rose potatoes, cut into 1 1/2 inch chunks
1-2 tablespoons olive oil
1/4 cup butter, room temp (can be subbed with ghee)
Sea salt and pepper to taste, be generous
1 teaspoon fresh thyme, leaves stripped and chopped
3 sprigs rosemary. 1 sprig leaves chopped, 2 left whole
3 cloves garlic (one minced, the other two left whole)
zest of half a lemon, cut other half into wedges

Instructions

Prep Chicken:

Be sure hens are completely thawed and remove them from fridge an hour before cooking so they can come to room temp. Rinse under warm water inside and out, pat dry with paper towels set aside.
Preheat oven to 400 degrees and place rack in center position
Prep veggies and place in cast iron skillet or oven safe pan, drizzle with olive oil, generously sprinkle with sea salt and pepper, toss

Prep Herbs and Butter:

Strip leaves from thyme sprig and chop, strip leaves from one sprig rosemary and chop (about 1 teaspoon), mince 1 clove garlic. Zest half the lemon and cut the second half into two wedges.
Use a fork to mash soft butter, minced garlic, lemon zest, thyme, chopped rosemary and generous pinches of sea salt and black pepper together. Melt butter mixture, set aside
Make two small wells in pan by pushing the veggies to the side and set hens in each well. Use hands or pastry brush to rub/brush herb butter mixture onto chicken
Place in the oven and cook for 1 hour, rotating pan a half turn 30 minutes into cooking (note: ovens are notoriously inconsistent and cooking time can vary depending on size of bird and altitude. Juices should run clear and internal temperature should be 165 degrees. You can use a meat thermometer if you want to take the guess work out of it)
If chicken isn't quite browned enough, turn on broiler for a few minutes to brown. When hens are done, remove from pan, tent with foil and allow to "rest" for 10 minutes. Turn oven off and put pan with veggies back into the oven while you wait.
To plate: place veggies and chicken onto plates, drizzle with pan drippings and garnish with parsley if desired. Serve and enjoy!

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Easy Mango Salsa!

Posted on March 9, 2019 by Linda Spiker

Mangos are in season! You know why? Because mangos are always in season here in the United States. We’re lucky to have access to many different varieties of mangos, and because they each have their own unique seasons, we can enjoy mangos and this Easy Mango Salsa all year long.
This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Mango Tips:

1. Ripe mangos should be firm but have a little ‘give’ when lightly pressed, like a ripe but firm avocado. Keep unripe mangos on the counter at room temperature. Mangos shouldn’t be refrigerated before they are ripe.

2. Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days.

3.To speed up ripening process, place mangos in a paper bag and roll the bag closed.

4.Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.

5. Mangos can be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.

Easy Mango Salsa! #mangosalsa #whole30 #paleo #fruitsalsa

THE SALSA!:

If you are able, make this salsa the morning of the day you plan on serving it. That gives the flavors need a chance to meld…but if you forget to plan ahead, no worries! It will still be delicious served right away.

LEARN TO WORK WITH CHILI PEPPERS!

This salsa does contain Serrano chilis. Chili peppers are hot little thangs so you’re going to want to know how to handle them safely, luckily I can help you with that! Click to learn How to Handle a Hot Chili Pepper.

Serving Suggestions:

We love this sweet and spicy mango salsa on fish, like this tropical salmon….

…and we love it on our Spicy Lime Chicken…

…or our pulled pork tacos. Of course this salsa is great on plain old tortilla chips too!

The Recipe: Easy Mango Salsa!

What you need: a good knife! Click to learn How to Handle a Hot Chili Pepper.

5 from 17 votes

Mango Salsa

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Sweet and tangy with a blast of heat.

Course: Condiment

Cuisine: Mexican

Keyword: kid-friendly recipes, party recipe, summer recipe

Servings: 4 servings

Author: Linda Spiker

Ingredients

1 large mango, peeled, cored and diced
¼ of a medium red onion. finely diced
2 tsp cilantro, freshly chopped
Juice of half a lime
1 serrano chili, finely minced (use as much or little as you wish)
½ of a small red bell pepper, diced
Pinch of sea salt

Instructions

Combine all ingredients except serrano chili and toss. Add serrano a 1/2 teaspoon at a time, stirring between additions until desired heat is achieved. Cover and refrigerate till serving.

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Pappardelle with Wilted Greens (Gluten Free Option)

Posted on March 2, 2019 by Linda Spiker

We moved from Southern California to Gig Harbor Washington last week. 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 for a few weeks. That said, 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 Pappardelle with Wilted Greens with you!
This post contains affiliate links. I may make a commission off sales but your price remains the same.)

I LOVE THE EASE OF SUN BASKET!

I completely look forward to the day my Sun Basket box arrives on my doorstep! Each box contains three nights of fresh, healthy, gourmet meals.

$80 Off – $40 and $20 Off the First, Second & Third Orders

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 you enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, having Sun Basket delivery is cheaper than if we went to the store and bought everything ourselves

WHAT’S NEW WITH SUN BASKET IN 2019?

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!

1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
2. 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.
  $80 Off – $40 and $20 Off the First, Second & Third Orders

Let’s Talk About This Meal!

Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, this quick vegetarian dinner comes together in about 20 minutes. In spring you can take advantage of fresh peas, and the rest of the year you can use thawed frozen peas, either way this meal will be a fresh, light favorite!

MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!

If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!

The Recipe:Pappardelle with Wilted Greens

Tips and what you need: When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on.
2. Salt the water for flavor.
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion, and
4. stir frequently. You will need .a stock pot, a colander and microplane for grating parmesan.

5 from 6 votes

Pappardelle with Wilted Greens

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Course: dinner

Keyword: gluten free, pappardelle, pasta, vegetarian

Servings: 2 servings

Calories: 580 kcal

Author: Sun Basket Meal Delivery

Ingredients

5 ounces papperdelle pasta
2 tablespoons extra virgin olive oil
1-2 organic shallots
1 organic lemon
4-5 sprigs fresh flat leaf parsley
3 tablespoons roasted hazelnuts
1/2 teaspoon red pepper flakes
3 ounces fresh baby spinach, arugula or baby kale
2/3 cup fresh or frozen peas (if using fresh, steam or boil until soft. If using frozen thaw before use)
3 tablespoons freshly grated parmesan
1 1/2 ounces ricotta salata

Instructions

Cook the Pasta

Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook, stirring occasionally, until just tender (follow package instructions for cooking time). Drain the pappardelle, reserving ¼ cup pasta cooking water. Return the pappardelle to the pot; drizzle with 1 to 2 teaspoons oil and toss to keep the noodles from sticking.

While water heats and pappardelle cooks, prepare the remaining ingredients and cook the vegetables.

Peel and finely chop enough shallots to measure ¼ cup
Zest and juice the lemon, keeping the zest and juice separate.
Strip the parsley leaves from the stems; coarsely chop the leaves.
Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

Cook the vegetables; finish the pasta

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the spinach and peas and cook until the spinach is just wilted, 1 to 2 minutes. Stir in the pappardelle, reserved pasta cooking water, lemon zest, and parsley.
Remove from the heat and stir in half the Parmesan, 1 tablespoon lemon juice, and 2 tablespoons butter or 1 tablespoon olive oil. (Set aside the remaining Parmesan for serving.) Season to taste with salt and pepper.

Serve!

Transfer the pappardelle to individual bowls, crumble the ricotta salata over the top, and garnish with the hazelnuts. Serve the remaining Parmesan on the side.

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Steak Au Poivre (Peppered Filet Mignon)

Posted on February 23, 2019 by Linda Spiker

When it comes to steak, Filet Mignon is king. And when it comes to preparation, I am all about cooktop seared, oven finished Steak au Poivre!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Don’t Be Intimidated by The French

“Steak au Poivre” is simply a steak seasoned generously with ground peppercorns and sea salt. It’s actually very easy to make, so don’t let the French make you think otherwise. Fancy doesn’t have to be hard or require any special skill.

Let’s Talk Steak:

Filet Mignon is the most tender cut of beef there is. So, a simple seasoning of ground peppercorns and sea salt is all that’s needed to add superb flavor. But if you want to enhance this recipe a little more, I offer the option to top with garlic chive butter!

Tips for Cooking the Perfect Filet!

Allow filets to rest on the counter for 30-60 minutes so they can come to room temperature
Allow the pan to heat for several minutes so that it is very hot when steaks are placed. You should hear the pssshhhhhh sound when that meat hits the pan!
Sear on the cooktop then finish in the oven to perfection! I will give you the timing for perfect ‘done-ness’ in the recipe below.
Allow to rest for five minutes once removed from the oven. This allows the juices to redistribute.

The Pan I Use:

I use either a cast iron grill pan or my Anolon Tri-Ply Clad 12” Deep Ground Grill Pan. Both generate enough heat to create that caramelized finish you see in the photos below and both are safe non toxic options!

The Recipe: Steak Au Poivre ~ Peppered Filet Mignon

Tips and what you need: a cast iron grill pan or Anolon Tri-Ply Clad 12” Deep Ground Grill Pan. I love Maldon Sea Salt and buy the tub to save money, You will need either a rolling pin or a coffee grinder (nothing fancy and totally cheap) to grind pepper corns.

5 from 14 votes

Steak Au Poivre~ Peppered Filet Mignon

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Tender, flavorful filet mignon seared on the cooktop and finished in the oven to perfection!

Course: dinner

Keyword: beef, filt mignon, keto, Paleo, steak, whole30

Author: Linda Spiker

Ingredients

2 tablespoons whole peppercorns (ground in coffee grinder or crushed with rolling pin until some are roughly ground and others are finely ground)
2 6-8 ounce filet mignon steaks
sea salt, to taste
1-2 tablespoons olive oil

Optional for Chive Butter Sauce

4 tablespoons soft butter (or ghee)
1 small clove garlic, peeled and minced
1 tablespoon chives, chopped

Instructions

If possible, remove steaks from fridge 30-60 minutes before cooking and allow to come to room temp. When ready to cook, preheat oven to 425 degrees and place oven rack in center position.
Grind peppercorns in a coffee grinder (or use a rolling pin to grind them) until you have some finely ground and some partially ground peppercorns. Place pepper on plate in a thin layer. Press filets into pepper, turnover and press other side. If you love pepper, don’t be afraid to use a lot. If you are not a huge pepper fan, still use more than you ordinarily would. These are thick cut steaks and you will lose some pepper during cooking.
Sprinkle filets with sea salt, to taste.
Heat an oven safe pan on cook top on high heat for 4 minutes. (To sear the steak the pan needs to be really hot. When you place the steak on the pan, you should hear the pppsssshhhh sound.)
When pan is hot, pour a good layer of olive oil into pan. Lower heat to medium high. Add steaks to pan and sear for 5 minutes on first side. Using tongs, gently turn steak over, sear for one minute. Then put pan in preheated oven.

How to get the right 'done-ness'

Let steaks cook in oven for 5 minutes for rare, 7 minutes for medium rare, or 8-9 minutes for medium. (note: this is a general guideline. Every oven cooks differently, altitude matters as does what kind of pan you use. Your time may vary, but once you figure out what works in your oven, you'll have it mastered!)
(optional) While steaks are in oven, make chive butter sauce by using a fork to mash butter (or ghee) with garlic and chives
When steaks are ready, remove from oven, plate and top with chive butter sauce. Let rest for 5 minutes to redistribute juices. (note: steaks continue to cook while resting, so trust the process and try not to cut into steak to check 'doneness'. Serve!

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Slow Cooker Lemon Chicken with Rosemary

Posted on February 15, 2019 by Linda Spiker

I love crock pot meals any time of year. In colder seasons slow cookers make the most comforting savory meals, and in warmer months they create lovely lighter meals without heating up the kitchen, plus they help with time management! And who doesn’t love prepping early and coming home to a beautiful, warm meal and a house that smells divine? No one, that’s who. When it comes to amazing crock pot meals, this slow Cooker Lemon Chicken with Rosemary ranks way up high on our list of family favorites
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Making this Meal:

I made this meal with my Cuisinart Multicooker. It browns/sautés, steams and roasts! So instead of having to brown the chicken and sauté the veggies in a separate pan and transfer to the crock pot, I browned the chicken, sautéed the veggies, and slow cooked it all in the crock pot. Only one dish to clean! That said, if you have a regular crock pot you can certainly brown the chicken and onions in a pan and transfer to the slow cooker.

Only Three Steps: Dredge, Brown, Cook!

I followed one of the recipes in the Cuisinart Multicooker cookbook…and by ‘follow’ I mean I changed it…because that’s how I roll. I added carrots and instead of using all thigh meat I added one chicken breast because my husband is a breast man (yep, I said that). I spent a little time prepping in the morning and six hours later I had a healthy dinner!

Make This Recipe Gluten or Grain Free:

To keep this recipe gluten free, simply dredge your chicken in your favorite gluten free flour, I recommend Jovial Gluten Free Pastry Flour. To make this recipe Paleo/Whole30/grain free, I use cassava flour. No matter which you choose, this meal will be gorgeous, light, lemony and fall off the bone tender!

The Recipe: Slow Cooker Chicken with Rosemary and Carrots

You will need a Cuisinart Multicooker (or regular crock pan and a good quality pan, preferably cast iron for good browning) sea salt, freshly turned pepper and chicken broth (<—my recipe) To make this recipe gluten free I recoemmend Jovial Gluten Free Pastry Flour. To make this recipe Paleo/Whole30/grain free, I use cassava flour or almond meal.

5 from 4 votes

Summer Slow Cooker Recipe~ Lemon Chicken with Rosemary

Prep Time

30 mins

Cook Time

6 hrs

Total Time

6 hrs 30 mins

I adapted this recipe from the Cuisinart Multi Cooker Cookbook. If you are using a regular slow cooker you will need to brown the chicken and sauté the onions and garlic in a separate pan. Instructions for both included below.

Course: Main Course

Cuisine: American

Keyword: easy dinner recipe, slow cooker recipe, summer recipe

Author: Linda Spiker

Ingredients

1 T olive oil, butter, ghee or coconut oil
4 pounds bone in skin on chicken thighs (I always throw in a breast, you can even use a whole cut up chicken)
sea salt
freshly ground black pepper
1/2 cup of your favorite flour (Gluten free use GF flour, grain free peeps use garbanzo bean or cassava flour)
3 large yellow onions, peeled, halved and thinly sliced
8 carrots, thinly sliced (1/8" thick)
6 cloves garlic, peeled and roughly chopped
3 springs fresh rosemary
1/2 cup fresh lemon juice
3/4 cup chicken broth
1 T lemon zest
1 lemon thinly sliced

Instructions

Trim chicken of extra fat, sprinkle generously with salt and pepper and dredge in your choice of flour, set aside.
Slice onions, carrots (carrots should be thin or they won't cook through, about 1/8") chop garlic, zest lemons, then squeeze lemon juice, set aside
Put butter, ghee, coconut oil or olive oil in Multicooker and set to brown/sauté at 400 degrees (or place in a cast iron pan on medium high heat)
Once the pan and fat are hot, add half the chicken skin side down and brown six minutes per side. Remove and repeat with second batch of chicken. Set all chicken on a plate.
Add garlic and onions to crock pot (or pan) and sauté until softened and slightly browned (about 8 minutes)
Add rosemary, a pinch of sea salt and a few turns of pepper.
Add lemon juice, scraping brown bits from pan with wooden spoon or silicone spatula. Let juice come to a boil and reduce by half (about 2 minutes)
Add broth and lemon zest, stir. (If using a traditional crock pot add all to veggies to crock pot now)
Add sliced carrots, and nestle browned chicken on top, then lemon slices. Place lid on multicooker and set to slow cook on low for 6 hours.
Serving suggestions: I love it as is but you can serve it with salad, steamed broccoli or over rice, barley, quinoa or couscous.

I felt like fairies came in and cooked for me while I went about my busy day! I hope you will try using your slow cooker this summer. It really does make life easier and more tasty!

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A Romantic Valentine Menu for Two ~ Stuffed Chicken Breast and Raspberry Tartlets

Posted on February 9, 2019 by Linda Spiker

Nothing says “Be Mine” like a romantic dinner for two. Why fight the crowds in restaurants, spend too much money, wait… twiddle your thumbs… and wait some more…even with a reservation, when you can make something like this yourself? This is The Organic Kitchen’s ‘Spinach and Goat Cheese Stuffed Chicken’ served atop roasted asparagus and drizzled with an herbed cream sauce.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Meal:

This is such a simple meal, but it looks, tastes and feels extravagant! And just to make sure you don’t feel at all intimidated I will walk you through the process step by step!

Step 1: Make the Cutlets:

Simply cut chicken breasts in half, place between plastic or parchment and pound until about 1/4″ thick. Then generously season one side with salt and pepper.

The Stuffing:

Spread the cutlets with soft creamy goat cheese and freshly chopped spinach.

…then roll, place seam side down and pop in the oven. That’s all there is to it!

While the chicken is baking, prepare the asparagus by brushing with olive oil and seasoning, then place next to the chicken the last ten minutes of baking.

The Cream Sauce:

The cream sauce is easy too! Just cream, a little flour (or arrowroot powder), lemon zest and fresh dill! Just decadent enough to be satisfying while light enough so you still feel like doing…other things…wink, wink.

To Serve:

You can either serve the whole breast atop the grilled asparagus or slice into pin wheels. Then drizzle with cream sauce to your heart’s content!

The Recipe: Stuffed Chicken Breast and Grilled Asparagus

You will need: a rimmed baking sheet (like this) unbleached parchment paper (like this) and a pastry brush (like this). Use a microplane to zest lemon. I love my battery operated pepper mill! It allows me to prep with one hand and leaves the other free to touch chicken without worrying about cross contamination.

4.84 from 12 votes

Spinach and Goat Stuffed Chicken Breast with Roasted Asparagus

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

A delicious romantic menu. Also delicious served this over white rice. If you wish to make this recipe gluten free, use your favorite gluten free flour to thicken sauce. If you wish to make grain free, use arrowroot to thicken sauce and follow special instructions below.

Course: Main Course

Cuisine: American

Keyword: date night, easy dinner recipe

Servings: 4 servings

Author: Linda Spiker

Ingredients

For Chicken:

2 chicken breasts, cut in half and pounded into 4 cutlets (see photos above)
sea salt
freshly ground pepper
8 oz soft goat cheese room temp (so it's soft and spreadable)
1 1/2 cups chopped spinach

Cream Sauce:

1 cup heavy cream
1 Tablespoon butter
2 teaspoons flour ( or corn starch, arrow root powder, whatever thickener you choose. If using arrowroot powder see instructions below)
1 Tablespoon fresh dill chopped (pluse more for garnish if desired)
Sea Salt
Freshly ground pepper
1 Tablespoon Capers
1 teaspoon fresh lemon zest

Asparagus:

1 large bunch asparagus
sea salt
freshly ground pepper

Instructions

Preheat oven to 400 degrees and place rack in upper third of oven. Cover rimmed baking sheet with parchment paper

Chicken Preparation

Make cutlets by cutting breast in half width wise, placing between plastic or parchment paper and pounding with a rolling pin till chicken is about a 1/4 inch thick (see photos).
Season one side lightly with sea salt and pepper.
Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side.
If goat cheese does not spread easily, it's ok. The cheese will spread out as it cooks.
Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
If you can, place all chicken to one side of cookie sheet leaving room to add asparagus the last ten minutes of cooking. Place in oven and cook for 35 minutes. If chicken breast are really large you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.

Cream Sauce Preparation

Place sauce pan on medium/high heat. Add butter, when melted, add flour or corn starch and whisk until smooth. Slowly add cream while whisking. When cream thickens a bit, turn off heat. (If using arrowroot powder: whisk together 2 teaspoons arrowroot powder in 2 tablespoons cream, set aside. Heat butter and cream in a sauce pan to a simmer. Turn off heat, add half cream/arrowroot mixture, whisk and allow to thicken. If needed add more, whisking a bit and allow to thicken)
Add a few turns of freshly ground pepper, a few pinches of sea salt, lemon zest and chopped dill. (To zest a lemon use a microplane and scrape the skin until the white underneath shows, then move to a new area)
Add capers and reheat right before serving. If sauce thickens too much just add a little more cream to thin it out.

Asparagus Preparation

Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to cookie sheet with chicken the last 10 minutes of cooking or use separate parchment covered cookie sheet.
Place asparagus on plate, top with chicken. You can either leave the breast whole or slice into pinwheels so the stuffing can be seen. Drizzle with cream sauce, garnish with remaining chopped dill and serve!

And for Dessert:

How about some Lemon Mascarpone Berry Tarts! (<–recipe)

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Easy Chunky Guacamole

Posted on February 8, 2019 by Linda Spiker

Guacamole…what is there to say other than it makes just about everything taste better. Being from California, we eat guacamole like other people eat butter, we slather that stuff on everything including toast. And this Easy Chunky Guacamole is always our family favorite!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Easy and Full of Healthy Fats!

An avocado a day keeps the doctor away, that is a fact. Or not, I will let you decide. But mash an avocado with a little garlic, pico de gallo, olive oil and a little sea salt and I promise no one, not even the doctor will want to stay away:)

How to Pick a Ripe Avocado:

Generally speaking, you want an avocado that is firm (not hard) but has a little ‘give’. But when it comes to making guacamole, avocados can be a bit softer. If you can’t wait for avocados to ripen on the counter naturally, place them in a paper bag with an apple or banana to speed up the process. Learn how to core and slice an avocado here.

Use Store Bought Pico de Gallo or Homemade!

This easy recipe requires nothing more than tossing chunks of ripe avocado with a little olive oil, garlic and pico de gallo. You can use store bought or my homemade version! Either way your guacamole will be a hit!

Serving Suggestions…

Serve with fish tacos, pulled pork tacos, butternut squash tostadas, sweet potato fries, or these caramelized veggie quesadillas!

The Recipe: Easy Chunky Guacamole

What you need: a good knife! Click to learn How to Handle a Hot Chili Pepper.

5 from 1 vote

Easy Chunky Guacamole

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Less is more! Keep it simple and fresh!

Course: Condiment

Cuisine: Mexican

Keyword: crowd pleaser, kid-friendly recipes

Servings: 6 servings

Author: Linda Spiiker

Ingredients

3 avocados peeled and diced
Juice of half a lime
½ cup Traditional Pico de Gallo (you can use store bought or my recipe linked above) recipe above
1 ½ teaspoons chopped garlic
1 teaspoon olive oil
½ teaspoon Serrano chili minced (optional)
Sea salt to taste

Instructions

Squeeze lime juice over diced avocados. Add traditional pico de gallo, garlic, oil, sea salt and gently toss.

Farmhouse Eggs Benedict on Zucchini Fritters! (Paleo-Whole30 option)

Posted on February 2, 2019 by Linda Spiker

Have I mentioned that we are moving from Southern California to Gig Harbor Washington? As a lifelong Californian I truly have no idea what to expect. And in the last few months we have been making the most of the sunny Cali weather by taking weekend trips to many of our favorite local destinations, Ojai being one of them. Our favorite Ojai eatery, Azu, serves the most amazing Farmhouse Eggs Benedict on Zucchini Fritters. I came up with my own version so we can enjoy a favorite breakfast after the move!
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Ojai: Go If You Can!

We just love Ojai. It’s nestled in the mountains, just 20 minutes from the beaches of Santa Barbara and has a small town charm that is a mix of cowboy country and yoga retreats. The main street has the most charming shops, a gorgeous park, and truly fabulous food! We also love to visit Frog Creek Farm every summer for lavender cutting and the fresh produce.

This Breakfast: Options, Options, Options!

While the Farmhouse Eggs Benny at Azu is gluten free, it does have dairy and traditionally made Hollandaise Sauce. My version can be made with regular or gluten free flour, or can be made grain free by using cassava flour. Cassava flour is a miracle! It allows this recipe to fit the Paleo/Whole30 lifestyle while not compromising on taste or texture! And to make this recipe Keto friendly, use almond flour, just know it won’t bind quite as well as other flours.

Let’s Talk About Poached Eggs…

Poached eggs are very easy to make, but a few tips can really help. First, use really fresh pastured eggs (NOT pasteurized eggs…very different!) Second, use a small pot and add a little white vinegar to the water, this prevents your egg from getting slimy. Third, use the vortex method! Wait what??? The vortex? Don’t sweat it, I have a video tutorial that shows you step by step how to do it.

The 90 Second Blender Hollandaise Sauce:

Hollandaise sauce is usually made with butter, and you are certainly welcome to use a lovely grass fed butter in this recipe if you aren’t on Whole 30, but my W30 peeps will be happy to know my sauce is made with ghee, so it’s completely compliant, and honestly I think it’s just as delicious as when butter us used!

The Recipe: Farmhouse Eggs Benedict on Zucchini Fritters! (Paleo-Whole30 option)

Tips and what you need: I recommend a cast iron pan for this job. You will also need a food processor or box grater for grating zucchini. I use arrowroot powder for thickening to keep this recipe Paleo/W30. If you have no dietary restrictions you can use corn starch) Flour options include gluten free flour or to make this recipe Whole30/ Paleo I use cassava flour.

5 from 15 votes

Farmhouse Eggs Benedict on Zucchini Fritters! (Paleo-Whole30 option)

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

A fun, fresh take on traditional Eggs Benny this Farmhouse Eggs Benedict is served on Zucchini Fritters, has a touch of basil and offers Paleo-Whole30 and keto options!

Course: Breakfast

Cuisine: American

Keyword: breakfast, eggs benedict, gluten free, keto, Paleo, whole30

Servings: 2 servings

Ingredients

For Fritters:

2 medium zucchini, grated (makes about 2 1/2 cups)
1 teaspoon sea salt
1 egg
2 tablespoons your favorite flour, I use cassava to keep this recipe W30 and Paleo (keto use almond flour)
2 teaspoons arrowroot powder (or cornstarch if you aren't Paleo?w30)
1/2 teaspoon freshly ground pepper
6 basil leaves, chopped
2-3 tablespoons olive oil

For Hollandaise Sauce:

3 large egg yolks
1 tablespoon lemon juice
pinch of red pepper flakes
1/2 teaspoon Dijon mustard
1/2 cup warm melted butter or ghee (use ghee if w30)

For Poached Eggs:

3 eggs
1 tablespoon white vinegar

Instructions

Preheat oven to 200 degrees (to keep fritters warm)

For fritters:

Grate zucchini, place in colander. Sprinkle with sea salt and toss well. Place colander in sink and allow to sit for 10 minutes.
While zucchini rests, chop basil and measure out other ingredients
After zucchini rests, place between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your fritter will be, you may need to do this several times with fresh paper towels.
Place zucchini in a large bowl.
Add egg, your choice of flour, arrowroot or cornstarch, pepper, and half the basil (reserving the rest for garnish). Mix well.
Heat an oven safe pan on high heat. Add olive oil, coat pan evenly . When oil is very hot turn heat to medium. Use a measuring cup to add 1/3 cup zucchini mixture to the pan. Use the bottom of the cup to press the mixture into a patty about a 3/4 inch thick
Cook until golden brown (about 3-4 minutes) gently turn patties over, and cook the second side until golden brown (another 3 minutes or so) place pan in oven to keep warm while you poach eggs and make sauce

For Eggs and Sauce:

I recommend watching the video linked above for a quick egg poaching tutorial.
Set a small pot of water with 1 tablspoon white vinegar to boil. Crack three eggs into three small dishes
When water in pot is boiling, use one hand to hold the egg dish and use a spoon in the other hand to stir water quickly, forming a 'vortex'. While water is vigorously spinning drop egg gently right into the center of the vortex, then very quickly add the next two eggs. (I usually recommend poaching no more than two eggs at a time, but since we are doing three I say go for it:)
Cook eggs 2 1/2 -5 minutes: 2 1/2 minutes makes for a runny yolk, five minutes cooks them all the way through. I recommend runny of course
While eggs cook, make 90 second Hollandaise sauce:
Melt ghee (or butter) in a small pan until very warm but not simmering and set aside. While ghee melts add add yolks, lemon juice, dijon and spices to blender
Blend for 30 seconds, then slowly drizzle in melted ghee (or butter) and blend for 30-60 more seconds. It should thicken immediately
When eggs are done to your liking use a slotted spoon or fish spatula to remove them from water and set on a paper towel.
Place eggs on zucchini fritters, pour Hollandaise sauce over eggs, sprinkle with sea salt and pepper, garnish with remaining basil. Serve!

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One Pan Braised Chicken and Vegetables

Posted on January 26, 2019 by Linda Spiker

We spent this week cozied up in our little cabin in Sundance, Utah. The snow was halfway up the house and the temperatures hovered right around 20 degrees. These circumstances call for for some healthy comfort food, for sure, and what’s more comforting than One Pan Braised Chicken and Vegetables?
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Let’s Talk About Braising…

Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine which forms a beautiful sauce!

Making This Recipe Gluten or Grain Free:

This recipe does call for 2 teaspoons flour. To make this recipe gluten free, use your favorite gluten free flour. I recommend Jovial Gluten Free Pastry Flour for GF cooking. To make this recipe grain free, I use cassava flour. It works very well!

Fancier Than Your Usual Meat and Potato Meal…

I love the idea of serving this elegant meat and potato meal for colder weather dinner parties. Just keep in mind that when it comes to braising you shouldn’t go “too big”. Instead of doubling or tripling this recipe and cooking in a really large pan, I like to make 2-3 recipes at the same time but in 2-3 separate pans. It just seems to work out better, at least for me.

The Recipe: One Pan Braised Chicken and Vegetables

Tips and what you need: I make this braised chicken in a 12″ cast iron skillet with lid, but you can also use a Dutch oven. As always you need a good knife. To make this recipe gluten free, I recommend Jovial Gluten Free Pastry Flour.. To make this recipe grain free, I use cassava flour.

5 from 16 votes

One Pan Braised Chicken and Vegetables

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Made in one pan, this rich, savory dinner takes about 30 minutes to make! To make this recipe gluten free, use your favorite gluten free flour. To make grain free use cassava flour. Note: my husband loves cauliflower, so on occasion I will steam some and toss it in (as pictured) this is optional but I didn't include it in the recipe.

Course: dinner

Keyword: braised chicken, chicken dinner, dairy free, gluten free, grain-free

Servings: 2 servings

Author: Linda Spiker

Ingredients

10 ounces boneless, skinless chicken thighs or breasts, cut into three strips
sea salt and freshly ground pepper to taste
3/4 teaspoon smoked paprika
2-3 tablespoons olive oil
1 organic yellow or white onion, peeled and coarsely chopped
6 ounces yukon gold potatoes, peeled and cut into wedges (1/2 thick)
6 medium sized carrots, peeled and cut into 3" pieces
3 teaspoons flour (of your choice, recommendations in blog post above)
2/3 cup white wine
1 1/4 cup chicken broth
1 teaspoon fresh thyme leaves
1 tablespoon fresh parsley, chopped, for garnish

Instructions

Prep and cook chicken

Sprinkle chicken strips generously with paprika, sea salt and pepper. Heat skillet on high heat for 60 seconds, when hot add 2-3 tablespoons olive oil (enough to coat bottom of pan) Allow oil 30 seconds to heat.
Add chicken strips to pan, cooking 4 minutes a side or until golden brown but not cooked through. While chicken cooks, prep vegetables:
Peel and cut onion, potatoes and carrots. When chicken is golden but not cooked through, set on a plate and set aside.
If needed add more oil to pan, turn heat to medium, add onions and cook for 2-3 minutes. Add potatoes and carrots. Sprinkle with sea salt and pepper. Cook, stirring frequently for 10-12 minutes, until veggies begin to soften and edges turn golden.
Add flour and stir for one minute. Then add wine, broth and chicken. Turn heat up and bring to a simmer.
Once simmering, turn heat down (low but still simmering), cover and cook for 10-12 more minutes, or until chicken is cooked through and veggies are soft enough to easily poke with a fork but still a little firm. While chicken is cooking, prepare thyme and parsley.
Add thyme to pan a few minutes before chicken is done.
remove from heat, garnish with parsley, serve.

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20+ Whole30 Dips, Sauces and Salad Dressings!

Posted on January 19, 2019 by Linda Spiker

Whole30 friends (and everyone else) I am about to make your life a whole lot more exciting! And not just because I am a super exciting chick 😉 Today I am giving you some of the best Whole30 Dips, Sauces and Salad Dressings in the blogosphere. Each will add flavor and excitement to your meals…and therefore your life. Because what is life except an excuse to eat?!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

I Dip, You Dip, We Dip!

The right dip can take a meal from bland to fabulous! You can use the following recipes for dipping raw or roasted veggies, to spread on lettuce to make a tasty wrap, or swirl with a forkful of chicken or steak. Dips make clean eating a whole lot more fun!

Let’s start with something delicious and vibrant: Roasted Cauliflower and Beet “Hummus” from Chef Sous Chef!

Vegan Spinach Artichoke Dip from Haute and Healthy Living!

Chipotle Cashew Dip, because sometimes you need to heat things up!

Poblano Avocado Dip from Erica’s Recipes

Easy Vegan Slow Cooker Spiced Carrot Dip from Paleoish Krista

Dairy Free Buffalo Chicken Dip from Dairy Free for Baby

Easy Guacamole Dip from Cook with Me Darling!

Jalapeño Cilantro “Hummus” from Bites of Wellness

Let’s Get Saucy!

Whether it’s BBQ, Chimichurri, Pesto or Roasted Red Pepper, sauces add color, variety, flavor, interest and more nutrients to your meals.

First up, this Garlicky Roasted Red Bell Pepper Sauce from What Great Grandma Ate!

Toss this Vegan Basil Pesto with roasted baby potatoes, zucchini noodles or pasta!

Easy Thai No Peanut “Peanut” Sauce from IHeartUmami

Haitian Epis from Savory Thoughts…drool!

Garlicky Cilantro Mojo Sauce from India from Indiana

Whole30 BBQ Sauce from 24 Carrot Kitchen

Authentic Chimichurri from Wholesome Yum!

Cashew Cheese Sauce from The Organic Kitchen

And Last But Not Least, Salad Dressing!

Salads are wonderful, but without the right dressing, they fall flat! So here some next level dressings to drizzle on those greens!

Strawberry Vinaigrette Dressing from The Organic Kitchen

Lemon Tahini Dressing from Feed Them Wisely

Cilantro Lime Dressing from Tasting Page

Five Minute Creamy Ranch from The Organic Kitchen!

Thousand Island Dressing from Thyme and Joy!

Easy Greek Salad Dressing from Flavor the Moments

Dairy Free Caesar from Make It Dairy Free

Need More Whole30 Recipes?

Et Voila! There you have it: 20 plus ways to make every meal more flavorful, beautiful, and nutritious! For more Whole30 recipes simply click here.Enjoy!

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