Grilled Chicken with Strawberry and Arugula Salad!

Posted on June 15, 2019 by Linda Spiker

Spring and summer, the time for simple, lovely, easy to put together meals. We love this Grilled Chicken with Strawberry and Arugula Salad for it’s simplicity, flavor and beauty. See what we mean…
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

The Chicken:

Brining is the secret to success when it comes to boneless, skinless chicken breasts (don’t worry it’s easy!). These breasts were brined in sea salt salt and water for 30 minutes, then grilled to juicy perfection. No dry, tasteless chicken breasts here!

The Salad:

Peppery arugula with sweet, ripe, colorful strawberries, sprinkled with roasted pine nuts. So simple. So lovely.

The Dressing:

We give you two choices: we prefer an olive oil and white balsamic vinaigrette on this salad. It’s smooth, fresh and light, perfect for spring and summer. But you can also use a traditional balsamic.

The Recipe: Grilled Chicken with Strawberry and Arugula Salad!

What you need: Himalayan or kosher sea salt for brining and a quality white balsamic vinegar (<—our fave but we also like this one) If you prefer you can use a traditional balsamic. You will also need parchment paper and a rolling pin for pounding chicken.

5 from 4 votes

Grilled Chicken with Strawberry and Arugula Salad!

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

A fresh, light, beautiful spring/summer salad with a choice of white balsamic vinaigrette or traditional balsamic vinaigrette. Paleo and Whole 30!

Course: dinner, Main Course

Cuisine: American, BBQ, grilling

Keyword: #bbq, #easy dinner, Paleo, whole30

Servings: 4

Author: Linda Spiker

Ingredients

For Chicken:

4 smallish boneless skinless chicken breasts, pounded and brined
6 cups water
1/3 cup sea salt, I use Himalayan sea salt, but you can use Kosher too
sea salt, pepper, olive oil

For Salad:

4 cups organic baby arugula
2 cups sliced organic strawberries
1/4 cup roasted pine nuts

For White Balsamic dressing:

1/3 cup extra virgin olive oil or avocado oil
3 tablespoons white balsamic
1 tablespoon fresh lemon juice
pinch sea salt and black pepper

If using traditional balsamic

1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon dijon mustard
pinch sea salt and pepper

Instructions

Place water and salt in a large bowl and stir
Place chicken breasts between folded parchment paper and pound with a rolling pin until uniformly thick (about 3/4" thick is best)
Place breasts in salt water for 30 minutes

While breasts brine, prepare salad and dressing, preheat grill:

After breasts have brined for 20 minutes, place lettuce and sliced berries on platter, sprinkle with pine nuts and whisk together dressing ingredients
Preheat grill on high, about 425 degrees
After breasts have brined for 30 minutes, remove breasts from water, pat dry with paper towels
Brush with olive oil and season with salt and pepper, to taste
Place breasts on preheated grill, close lid and cook until nice golden grill marks are established (3-4 minutes), then turn the meat a quarter turn (don’t flip, just rotate the same side a 1/4 turn) and cook until new criss-cross marks appear. (3-4 minutes)
Turn breasts over, lower heat to med/low (about 350 degrees) close lid and cook for five more minutes until just cooked through. Don't over cook! Remove from grill
Whisk dressing again and dress salad
Leave whole or if desired, cut breasts on the diagonal and serve topped with salad

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Grilled Naan Chicken Salad Wraps with Cherry Salsa!

Posted on June 8, 2019 by Linda Spiker

When it comes to summer and cooking, for us it’s all about not really cooking at all, which is where these Grilled Naan Chicken Salad Wraps with Cherry Salsa come in!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

No “Real” Cooking Required:

Ok we love a big elaborate BBQ for sure. But sometimes we want that fun, outdoor BBQ experience without all the fancy sauces, multiple courses, and clean up. When we want a fast delicious grilled menu in minutes, we opt for these Grilled Naan Chicken Salad Wraps with Cherry Salsa. Just heat naan outside on the grill or inside on a grill pan, add lettuce, rotisserie chicken, cherry salsa and some feta and voila! A tasty, gorgeous meal with very little work.

The Salsa:

This salsa is not only beautiful, it’s a sweet, tart, spicy, salty combination that compliments the savory chicken and feta perfectly. To make your life easier, use a cherry pitter. It’s a little hand held device that pops that pit right out! But if you don’t have one, no worries, I give instructions for pitting cherries the old fashioned way in the recipe below.

That’s a Wrap!

Wrap all that goodness up in warm grilled naan and it’s heaven on earth. Your mouth and your belly will be happy. You hands will be too, since there will be like three dishes to wash…unless you use paper plates and then there won’t be one.

If Peaches are More Your Jam…

Click here for the same recipe, different salsa!

The Recipe: Grilled Naan Chicken Salad Wraps with Cherry Salsa

Tips and what you need: To make your life easier, use a cherry pitter. If cooking indoors, you will need a grill pan. If you aren’t sure how to handle a hot pepper click here for a tutorial.

5 from 3 votes

Grilled Naan Chicken Salad Wraps with Cherry Salsa!

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

A quick and easy meal that is warm, delicious and satisfying! Please see "tips" above in blog post for advice on pitting cherries.

Course: dinner, lunch

Keyword: cherry salsa, chicken wrap, wrap

Servings: 4 wraps

Author: Linda Spiker

Ingredients

Cherry Salsa:

1 cup pitted and quartered cherries (I used red and yellow)
1/4 cup finely chopped red onion
1-2 teaspoons or more or less finely minced jalapeno, basically use as much or as little as works with your level of heat tolerance
1 tablespoon cilantro, chopped
2 tablespoons roasted salted pepitas (pumpkin seeds)
juice of half a lime
sea salt to taste

Wraps:

2 cups warm rotisserie chicken
2 cups fresh lettuce (I used baby greens)
1/2 cup crumbled feta or soft goat cheese
4 pieces naan bread, grilled

Instructions

Note: To save time I recommend using a cherry pitter. If you choose to do it by hand, no problem! Use a knife to score the cherry around the pit, then twist each half of the cherry in opposite directions, cherry will come apart. Use fingers to pry that pit out!

Cherry Salsa Prep:

Pit and dice cherries, toss with minced jalapenos, onions, lime juice, sea salt, pepitas and 1/2 tablespoon cilantro, reserving the rest for garnish. Set aside

Wraps:

If using an outdoor grill, preheat to 400 degrees with lid closed. If cooking indoors use a grill pan on the cooktop to heat naan right before serving.
Shred warm chicken by hand
Add naan to pan or outdoor grill and cook each side until grill marks are established and bread is hot (1-2 minutes)
Add lettuce to each piece of naan, add shredded chicken, feta and salsa, sprinkle with remaining cilanto
Serve

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French Toast with Raspberry Compote!

Posted on June 2, 2019 by Linda Spiker

We celebrated my 57th birthday and Mother’s Day in France this May. What a spectacular vacation. Of course I had to come home and share a French inspired meal and I think you are going to love it! This is my French Toast with Raspberry Compote, a breakfast guaranteed to please!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The French are All About The Pastry For Breakfast

Croissants, French Bread, toast with preserves, you name the bread, the French will eat it for breakfast. Did we have this exact breakfast in France. Nope. Never. But it was inspired by the French love of pastry and preserves.

Where We Went and What We Did:

This trip was all about visiting our daughter, son in law, and grand baby Minna, who live in the heart of Paris.

And while we did have my 57th birthday dinner at Les Ombres near the Eiffel Tower, we spent the next several days in Barbizon.

Barbizon is a small town about an hours drive from Paris. While there we shopped for food at open markets, perused the art shops, and took walks through the forest on the way to our in laws house for meals in the garden.

If you go to Paris I highly recommend spending a couple of days in Barbizon or nearby Fountainebleau. The French certainly do appreciate beauty. At every turn there seems to be something charming to catch your eye.

And don’t even get me started on the parks in France. The most exquisite, well thought out and relaxing parks I have ever seen!

A Trip To Trouville:

After visiting Paris and Barbizon we packed up and headed to Trouville, a small, quiet beach community in Normandy. Quaint is an understatement and the beaches were pristine!

Off to Chateau de Chambord!

So, do you want to visit France yet? How could you not? Our last few days in France were spent at the Chateau De Chambord. Yes, this is real life.

We toured, ate, relaxed, ate, boated, ate, slept, ate and ate. My pants are tight. I am not happy about it, but c’est la vie!

Want to See More?

Follow me on Instagram and check out my stories: Paris 2019, The Wedding, and France! (PS these links only seem to work on desktop…sorry phone viewers)

Now, Onto The French Toast!

I serve this vanilla laced French toast loaded with berries and drizzled with homemade raspberry compote. The compote only takes about 15 minutes to make and adds a beautiful splash of bright fuchsia! The compote can be served hot or cold and stores well in the fridge for five days. If you want to make the compote sugar free, I recommend using Lankanto a natural 1:1 sweetening option! If you need a good gluten free bread I recommend New Grains Bakery. They ship to your door. I order and stock up the freezer.

The Recipe: French Toast with Raspberry Compote! (GF, DF and Sugar free options offered)

What you need: if making this recipe sugar free, in place of sugar I recommend Lankanto a natural 1:1 sweetening option made with monk fruit and Stevia powder! If you need a good pan, read this <—click! If you need a good gluten free bread I recommend New Grains Bakery. They ship to your door. I order and stock up the freezer. To make this recipe dairy free use your favorite almond milk or make your own!

5 from 14 votes

French Toast with Berries and Raspberry Compote

Prep Time

10 mins

Cook Time

15 mins

A beautiful, elegant French Toast with Raspberry Compote. Gluten free, dairy free and sugar free options offered.

Course: Breakfast

Cuisine: French

Keyword: breakfast, dairy free, french toast, gluten free, sugar free

Servings: 4 servings

Ingredients

Raspberry Compote

3 cups fresh raspberries, rinsed
3 tablespoons granulated sugar (or Lankanto a natural low carb sweetener linked above)
1 1/2 tablespoons fresh lemon juice
3 tablespoons water

French Toast

8 pieces of your favorite bread (I use GF sour dough from New Grains Bakery linked above)
4 eggs, whisked
2/3 cups milk or almond milk
1 teaspoon vanilla or vanilla paste
4 tablespoons butter, ghee or coconut oil
1 pinch sea salt
1 cup fresh raspberries, for topping
powdered sugar, for garnish, optional

Instructions

Raspberry Compote

Add all ingredients to a saucepan, mix well, bring to a boil
Reduce heat and simmer for 10 minutes, stirring occasionally
Fruit should begin to break down and thicken. The longer you cook the thicker it will become so use your own judgement. When compote looks like a thin syrupy jam, turn off heat. If you wish to remove seeds (completely optional), pour through a screen colander and use a spatula to push liquids through screen, discard seeds. Use compote warm or cold. Can be stored covered in the fridge for 4-5 days or frozen for a month.

French Toast

Whisk eggs, add milk and vanilla, whisk more
Place pan or skillet on medium heat. When pan is hot, melt butter, ghee or coconut oil. Make sure pan is evenly covered with oil
Add bread to pan and cook until golden brown on each side
Top with berries and compote, garnish with powdered sugar if desired

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Mixed Berry Smoothie Bowl

Posted on May 25, 2019 by Linda Spiker

Breakfast, they say it’s the most important meal of the day. Apparently the thinking goes that if you start the day off with a healthy meal you’ll be more likely to keep making healthy choices the rest of the day. I agree with that line of thinking, so I came up with this Mixed Berry Smoothie Bowl. Beautiful isn’t it?
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

Why a Smoothie Bowl?

Smoothie bowls aren’t that different than a smoothie served in a glass, but serving in a bowl allows you to add toppings like the ones I use here: fruit, coconut, and granola, making your morning smoothie a little more substantial and filling…not to mention pretty.

Breakfast in Less Than Five Minutes!

Simply add ingredients to the blender, and while it does it’s job you can slice a banana and a few berries, grab the granola and voila! A healthy breakfast in a snap.

The Recipe: Mixed Berry Smoothie Bowls!

Tips and what you’ll need: a good quality blender. I love my Blentec! If you want to use rich, creamy homemade almond milk in this recipe <—click!

5 from 11 votes

Mixed Berry Smoothie

Prep Time

5 mins

A quick, simple, healthy breakfast! I offer this recipe using dairy and non dairy choices.

Course: Breakfast

Cuisine: American

Keyword: easy breakfast recipe, smoothie bowl

Servings: 2 servings

Author: Linda Spiker

Ingredients

2 cups your favorite milk (almond milk, whole cow's milk, coconut milk etc)
1 1/2 cups frozen strawberries
1 cup frozen blueberries
6 pitted dates

Toppings:

banana slices, berries, shredded coconut, granola

Instructions

Place two cups milk (almond or cow) into blender, add dates and berries, blend until smooth. If you need to thin out smoothie, add up to a 1/2 cup more milk. Pour into bowls and top with granola, shredded coconut, and berries! Serve and enjoy!

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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.

5 from 6 votes

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 7 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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