Keto-Paleo-Whole30 Easy Chicken Tenders!

Posted on December 7, 2019 by Linda Spiker

Welp, it happened. My doctor told me to go low carb/keto. She’s hoping having steady blood sugar will help my chronic insomnia as well as manage inflammation. Oddly, the transition was not nearly as difficult as I thought it would. I usually eat 80/20 Paleo anyway, so cutting out a few carbohydrates was no big deal thanks to recipes like this one: Keto-Paleo-Whole30 Easy Chicken Tenders!
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The Tenders:

“Tenders” are a small piece of meat attached to the under side of the chicken breast. Most super markets carry them already packaged as tenders, but you prefer to you can always remove the tenders from the underside of chicken breasts as you use them, freezing them until you have enough to make a batch of these beauties!

How I keep Them Low Carb/Keto:

Instead of using bread crumbs or flour for this recipe, I keep it Paleo, keto/low carb, gluten free and Whole30 by dipping these tenders in an egg wash and then dredging in almond meal tossed with spices! Almond meal gives a nice crispy coating to this recipe, trust me, you’ll never miss the bread crumbs. Then I cook in olive oil until crispy and golden. Super easy, and very quick, less than 15 minutes start to finish!

What to Dip Them In:

You can serve these tenders as is, or dip in my homemade Paleo/Keto/Whole30 ranch dressing. If you prefer not to make homemade, buy Tessamae’s Ranch Dressing Variety Pack<—here’s a link!

The Recipe: Keto-Paleo-Whole30 Easy Chicken Tenders!

What you need: almond meal and a good non stick frying pan.

Keto-Paleo-Whole30 Easy Chicken Tenders

Prep Time

5 mins

Cook Time

10 mins

Quick and easy chicken tenders that are Paleo, Low Crab, Gluten Free and Whole30 Friendly!

Course: Main Course

Cuisine: American

Keyword: chicken tenders, keto, low carb quiche, Paleo, whole30

Servings: 4 servings

Ingredients

1 pound chicken tenders
2 eggs (whisked)
1 cup almond meal
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/8-1/4 teaspoon cayenne pepper (depending on how much of a kick you like)
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2-3 tablespoons extra virgin olive oil

Instructions

Pat chicken tenders with a paper towel, set aside
Whisk eggs in a shallow bowl, set aside
Using a fork toss almond meal and spices together until well blended
Dip each chicken tender in egg, then dredge in almond meal being sure to coat evenly. Set on a plate
Heat a large frying pan on medium high heat for one minute. Add olive oil and wait until hot but not smoking then carefully add chicken breasts (you may have to work in batches)
Cook each side until golden (usually 3-5 minutes a side), check to make sure the chicken is cooked through before removing from pan. If you need to work in batches, wipe pan clean with a paper towel, add more olive oil and repeat with remaining breasts
Season with more sea salt and pepper if desired and serve with my homemade ranch or your favorite dipping sauce!

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Easy Buttermilk Biscuits!

Posted on December 7, 2019 by Linda Spiker

Buttermilk biscuits are good old fashioned comfort food, and whether you serve them for the holidays or for Sunday dinner, they will undoubtedly be the first thing on the table to disappear!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

From scratch but easy!

This dough comes together quickly and easily, then you use a biscuit cutter (or the top of a mason jar) to make perfect circles and place on a parchment covered cookie sheet. Place the cut biscuits into the fridge and chill.

Bake and Top with Yumminess!

After baking slather with warm butter or my Orange Pomegranate Butter and enjoy!

Making This Recipe Gluten Free!

If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have two wonderful suggestions to make these biscuits gluten free but just as good: King Arthur’s Measure for Measure Gluten Free Flour is fabulous and found in most grocery stores. Jovial Gluten Free Pastry Flour is also wonderful and the grains in this flour are soaked for easy digestion!

The Recipe: Easy Buttermilk Biscuits!

What you need: a rolling pin, a cookie sheet, parchment paper, and a biscuit cutter (in a pinch you can use the top of a mason jar, to cut biscuits but they may not bake evenly, just a tip!)

Easy Buttermilk Biscuits!

Prep Time

10 mins

Cook Time

20 mins

20 minutes

20 mins

Total Time

50 mins

Traditional Buttermilk Biscuits with a gluten free option

Course: Bread

Cuisine: American

Keyword: buttermilk biscuit, easy buttermilk biscuits, gluten free biscuit

Ingredients

3 cups all purpose flour (for gluten free options see suggestions in blog post about)
1 teaspoon fine sea salt or kosher salt
1 tablespoon baking powder
2 teaspoons sugar (or honey if preferred)
6 tablespoons butter, room temperature
3/4 to 1 1/8 cups buttermilk (this will vary due to weather and flour used)

Instructions

Mix together the flour, salt, baking powder, and sugar
Use your fingertips or a pastry blender to work the butter into the flour mixture. You want it to look like like a course meal with the butter worked in evenly.
Pour 3/4 cups buttermilk into butter and flour mixture and stir with a spoon for about 20 seconds. If dough seems dry, drizzle in more buttermilk and work the dough until it just comes together and is cohesive. Keep in mind that you may not need all the buttermilk) Be careful not to overwork dough.
Sprinkle your counter and rolling pin with flour. Use your hands to press dough into a large rectangle about 3/4" thick, fold the dough in thirds (like a piece of paper before you put it in an envelope) and then use the rolling pin to roll to 3/4" thick again
Cut the dough with a biscuit cutter (I have on occasion used the top of a mason jar, but the edges aren't as clean and biscuits sometimes don't cook evenly...but it works in a pinch!)
Place your biscuits on parchment covered cookie sheet (bottom side up) and brush the tops with buttermilk. Chill in the fridge for 20 minutes
Preheat oven to 425 and place oven rack in upper third position
Bake for 20 minutes or until golden and cooked in the center. Serve with butter, jam or my orange pomegranate butter (linked in blog post above)

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Easy Chocolate Waffles (With Paleo Option!)

Posted on November 30, 2019 by Linda Spiker

I am going to tell you a little secret. My husband and I don’t always agree on everything. Shocking right? And guess what subject we often don’t agree on? Food. Yup. Food. You see, I eat mostly Paleo and he doesn’t. BUT that works to your benefit because I offer both options here at The Organic Kitchen! These Easy Chocolate Waffles with Paleo Option are a perfect example. I make mine Paleo, he doesn’t, but they are both amazing so no matter which option you choose, your breakfast will be delicious!
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The Waffles: I Promised You Easy!

The Organic Kitchen is all about keeping the food real, healthy, and delicious, but we have a rule about using mixes or convenience foods: they have to just as delicious and just as healthy as when made from scratch or we don’t use them. For the Paleo version of these chocolatey waffles I use Birch Benders Paleo Waffle Mix (they also make an Organic Gluten Free Waffle Mix) For those of you that want a traditional waffle mix, my husband recommends Kodiak Cakes, but you can also use a favorite recipe from scratch as well. So how do we make them chocolate? So glad I asked…

How Chocolate Up Those Waffles:

To make chocolate waffles you simply add 1 tablespoon of unsweetened cocoa powder per cup of your favorite waffle recipe or waffle mix! Yup, that’s it.

The Toppings:

I keep my waffles Paleo by topping with fresh berries and organic unsweetened shredded coconut. But my husband prefers whipped cream. Both can be drizzled with real maple syrup!

The Recipe: Easy Chocolate Waffles (With Paleo Option!)

What you need: a waffle maker, unsweetened cocoa powder , a good waffle mix: for the Paleo version I use Birch Benders Paleo Waffle Mix (they also make an Organic Gluten Free Waffle Mix) For a traditional waffle my husband uses Kodiak Cakes.

5 from 7 votes

Easy Chocolate Waffles

Prep Time

5 mins

Cook Time

5 mins

Chocolate waffles made by adding cocoa powder to your favorite waffle recipe or mix. See my tips for the best paleo, GF and traditional waffle mixes in post above.

Course: Breakfast

Cuisine: American

Keyword: easy breakfast recipe, gluten free, Paleo, waffles

Servings: 4 waffles

Author: Linda Spiker

Ingredients

2 cups of your favorite waffle mix prepared
2 Tablespoons organic unsweetened cocoa powder
assorted berries
real maple syrup
For paleo version unsweetened shredded coconut

For non paleo version: whipped cream

1/2 cup heavy whipping cream
1 Tablespoon sweetener of choice maple, honey, stevia, sugar
1/2 teaspoon teaspoon vanilla paste or extract

Instructions

Heat waffle iron, spray with organic cooking spray
prep waffle mix, add cocoa and mix well
pour 1/2 cup batter onto prepared waffle iron and cook until crisp, repeat until batter is gone
top with shredded coconut and berries, drizzle with maple syrup

If using whipped cream: use a whisk to whip cream until peaks form, add vanilla and sugar and whisk some more.

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Baked Brie Appetizer with Cranberries and Walnuts

Posted on November 16, 2019 by Linda Spiker

I can’t think of this Warm Brie Appetizer with Cranberries and Walnuts without thinking of France. Our daughter was married there and lives in Paris so we visit often…which means cheese eating has become part of our lives!
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About Brie:

Brie is a soft French cheese made from cow’s milk. It’s fantastically creamy and dreamy with a fairly mild flavor. Brie is surrounded by a rind that is usually eaten, but doesn’t have to be. There are many varieties of Brie with subtle flavor differences. For this recipe I use a double or triple cream Brie.

Simple How To:

The best part about this little appetizer, besides the way it looks, tastes and how happy it will make anyone that eats it, is that it’s also very easy to make. Simply use a knife to slice the rind off the top of the cheese, top with orange juice soaked dried cranberries and walnuts and pop in the oven for 15 minutes. Et Voila! A sweet and savory appetizer that everyone will be gathering around!

Need More Holiday Recipes?

Check out all of my Holiday Recipes here!

The Recipe: Baked Brie Appetizer with Cranberries and Walnuts

You will need: an oven safe baking dish

5 from 16 votes

Baked Brie with Cranberries and Walnuts

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Warm baked brie topped with orange soaked cranberries and walnuts!

Course: Appetizer

Cuisine: French

Keyword: appeitzer, baked brie

Servings: 8 servings

Ingredients

8 oz round of Brie cheese (I use double or triple cream brie)
1/4 cup dried cranberries, chopped
1 tablespoon fresh squeezed orange juice
2 Tablespoons toasted walnuts (or pecans), chopped
Your favorite crackers

Instructions

Preheat oven to 350 and place rack in center position
Use a knife to cut the rind off the top of cheese, discard. Place brie in oven safe baking dish, set aside.
Chop cranberries, place them in a small microwave safe bowl, add orange juice and stir well. Place in the microwave for 50 seconds, this softens them up. Pour berries over Brie and top with chopped walnuts
Place in the oven and bake for 15 minutes, or until cheese is soft and warm. Remove from oven, place on a pretty dish and serve with crackers.

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Everything You Need for Your Holiday Feast!

Posted on November 8, 2019 by Linda Spiker

There is no need to search the internet for holiday recipes this year, because I have Everything You Need For Your Holiday Feast right here in one post!
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

I May Be a Little Bit of a Control Freak when It Comes to Food…

Maybe. Just maybe.
Even if I am not making everything myself I have a habit of asking people to bring something and then shooting them a link. Now you may think people would get annoyed by that (if so no one has expressed annoyance…yet) but in my experience they are grateful they don’t have to figure it out themselves and wonder if whatever they bring will work with the rest of the food being served. See I am doing everyone a big favor! That’s my story and I am sticking to it. So what links do I shoot off when making food assignments for the holidays? These…

The Drinks:

We don’t drink alcohol, but we love a sparkling festive drink that is also liver friendly. We opt for spritzers all the way! I have two flavors that will make everyone happy: The Lemon Basil Spritzer and The Pomegranate Lime Spritzer.

The Appetizer:

I am having a love affair with this gorgeous Baked Brie with Cranberries and Walnuts right now. Savory, sweet, creamy goodness served warm and spread on a cracker…heaven I tell you!

The Turkey or Roast Chicken:

We are all about the Dry Brine Herbed Butter Turkey here. It’s less messy and more flavorful than a wet brine. But if turkey is a bit much for your celebration, The Organic Kitchen Citrus and Herb Roasted Chicken is a great choice!

And Because a Delicious Turkey or Chicken Needs and Incredible Stuffing:

Turkey is fabulous and all, but give me the stuffing! This Italian Sausage and Apple Stuffing is made with Ciabatta bread which makes for amazing taste and texture!

The Cranberry Sauce:

Let’s just get this out of the way…canned cranberry sauce is not the greatest, and when my homemade cranberry sauce takes five minutes to make and tastes 1000X better, why would you go any other way?

The Potatoes:

Okay, I can’t decide on just one holiday potato recipe so I am going to share four! My Orange and White Au Gratin Potatoes are always a hit and look beautiful on a holiday table, that said my Traditional Potatoes au Gratin are fabulous too. Maple Sweet Potato Casserole and Decadent Smashed Potatoes are traditional favorites as well…I told you I couldn’t decide, I hope you can.

The Gravy:

Potatoes have to have some good gravy so I offer this thick and creamy Turkey Gravy made with Drippings!

The Veggie Side Dishes:

One again, I just can’t decide here…my Grandma Julia’s Green Beans are a traditional holiday vegetable side dish go to. But I also love these Orange and Brown Sugar Glazed Carrots or Brussels Sprouts with Apples!

The Salads:

I am definitely a holiday salad kind of girl. I think all that meat, potatoes, and stuffing needs some balance and greens provide that. My top four salad picks are each very simple, so no added stress or oven space needed and the dressings can be made ahead: Greens with Apples and Pomegranate Vinaigrette, Butter Leaf with Pear Vinaigrette, The Chopped Apple with Apple Vinaigrette or the Traditional House Salad.

The Bread:

Ok I am just going to come out with it, stuffing is bread. You don’t need more bread BUT I know people really want it! It’s the holidays after all. So if you are so inclined I say go big or go home with my Herbed Cheesy Bread. I mean really…

Three Semi-Non Traditional Desserts:

When you have had enough of pumpkin and apple pie, it’s time for an incredible cake, mouth watering galette or some decadent bread pudding! We devour this French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans. Special enough for the holidays, simple enough for every day. But keep scrolling…

Another fabulous holiday dessert is my Black and Blueberry Galette with Sour Whipped Cream, like pie, but easier!.

And last, but certainly not least, this Orange Cranberry Bread Pudding will knock your socks off!

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How to Make Turkey Gravy with Drippings

Posted on November 1, 2019 by Linda Spiker

If you are going to serve gravy, it should be the best gravy, and the best gravy is made from scratch using those turkey drippings! That savory concentrated goodness left in the roasting pan makes the most flavorful gravy on the planet, and it’s easy. So, here’s How to Make Turkey Gravy with Drippings! (full printable recipe below)
(This post contains affiliate links. I may make a commission off sales, your price remains the same)

Deglaze That Pan!

After cooking your succulent bird, remove it from the roasting pan, cover with foil and allow to “rest” for 30 minutes before carving. This accomplishes three things: it allows the juices to redistribute, allows the turkey to cool enough to handle and carve, and it gives you ample time to make some top notch gravy! Simply place the roasting pan on your cook top and bring those drippings to a simmer, there should be a little snap crackle and pop going on. Then add some broth and use a spatula to scrape any brown bits from the pan. This is called deglazing.

Now Thicken it Up!

Now that your pan is deglazed, it’s time to thicken up that gravy. This is accomplished by whisking flour with broth and adding it to the pan while whisking consistently. BTW, this gravy is very easy to make. My husband has never made gravy before but made this gravy while I took photos and it turned out perfectly!

Keep on Whisking:

As gravy thickens, just keep on whisking. This creates a smooth gravy, but because you’ve scraped the brown bits from the pan, you will get some wonderful, flavorful texture as well. Once the gravy thickens up, you can decide whether or not to add more broth to thin it out or leave it as is. Voila! It’s that easy!

Making it Gluten Free and Just as Good!

If gluten is not your friend, this gravy can easily be made gluten free. For this recipe I recommend using King Arthur’s Measure for Measure Gluten Free Flour. You’ll never know the difference and neither will your guests!

Need More Thanksgiving Recipes?

I have everything from appetizers, turkey, cranberry sauce, stuffing, potatoes and desserts right here!

The Recipe: How to Make Turkey Gravy with Drippings

What you need: a roasting pan, a whisk, and if making this recipe gluten free King Arthur’s Measure for Measure Gluten Free Flour.

5 from 12 votes

How To Make Gravy with Drippings

Cook Time

10 mins

resting time

25 mins

Total Time

35 mins

The good old fashioned way to create thick, delicious gravy with drippings

Course: gravy, sauce

Cuisine: American

Keyword: gravy, Thanksgiving, turkey

Ingredients

drippings from one 12-16 pound turkey
2 cups turkey broth, separated (you can use chicken in a pinch)
1/4 cup flour of choice (see my gluten free suggestion above)
sea salt and pepper to taste

Instructions

After turkey is removed from the oven, remove from roasting pan, cover with foil and allow to "rest" for 30 minutes before carving. Begin making gravy.
Place turkey roaster with drippings on cooktop, you may need to use two burners. Turn heat to medium, when drippings start to simmer and pop add 1 cup broth to pan. Scrape pan with spatula or wooden spoon to loosen those flavorful brown bits.
Whisk 1/4 flour and 1/2 cup broth until smooth. Slowly add flour mixture to the pan with the drippings while whisking constantly as gravy begins to thicken. Whisk another minute or so. If gravy is perfect, take off heat, you're done! If it's too thick: while whisking add remaining 1/2 cup broth a little at a time until desired consistency is achieved
If needed, season to taste with sea salt and pepper, then smother everything on your plate with this lovely gravy!

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Almond Pesto Zucchini Noodles

Posted on October 26, 2019 by Linda Spiker

If you are trying to keep it low carb, honestly, zoodles are a life saver. But plain zoodles can be…well…plain. These Almond Pesto Zucchini Noodles on the other hand are anything but plain. In fact they are loaded with flavor as well is protein and healthy fats!
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

The Wholesome Yum Easy Keto Cookbook!

This recipe is generously shared with us today by my friend and fellow food blogger Maya, who just published The Wholesome Yum Easy Keto Cookbook. For some, the idea of embarking on the Ketogenic diet can seem daunting but Maya makes it seem effortless, sustainable, and incredibly delicious! Her book contains over 100 simple (less than 10 ingredients!) low carb recipes that are so yummy you will find it hard to believe they are Keto. Even if you aren’t living a low carb lifestyle, this book is a must have….just saying you might want to use it as a stocking stuffer this year 😉

The Recipe: Low Carb, Keto and Vegetarian!

Before ‘going low carb’ Maya often enjoyed a bowl of pasta with pesto sauce. She found this version to be a great substitute and I completely agree! This vegetarian side dish can be served alone or as a side dish to fish, roasted chicken or a nice steak.

The Almond Pesto:

This recipe calls for a homemade pesto that uses almonds instead of pine nuts. Almonds are less expensive and easier to find so it’s a win/win! These zoodles have an excellent fat to protein ratio for a low carb/keto lifestyle and makes this meal filling enough to be a complete vegetarian meal!

HOW To Make Zucchini Noodles:

If you are lucky you can find pre-spiralized zoodles in your local grocery store. But if you want or need to make your own, no worries, it’s easy! You can use a hand crank spiralizer, which works very well for soft zucchini and also very budget friendly.

Or, if you want an even easier method, or if you plan on spiralizing harder veggies like sweet potatoes, you may want to invest in the attachment for the Kitchen Aid mixer, it’s a dream tool! You can just walk away and let the machine do the work!

The Recipe: Almond Pesto Zucchini Noodles

Tips and what you need: either a hand crank spiralizer or the attachment for the Kitchen Aid mixer. For more delicious recipes you can order The Wholesome Yum Easy Keto Cookbook here.

5 from 9 votes

Almond Pesto Zucchini Noodles

A delicious, easy vegetarian meal or side dish, this recipe from The Wholesome Yum Easy Keto Cookbook is sure to be a low carb favorite!

Servings: 4 cups

Author: Maya Krampf

Ingredients

4 medium zucchini, (1 1/4 pound total) spiralized
3/4 teaspoon sea salt, divided 1/4 and 1/2 teaspoon
1/3 cup raw almonds (1.7 ounces)
2 cups fresh basil, packed (4 ounces)
1/3 cup freshly grated parmesan cheese (1.3 ounces)
2/3 cup extra virgin olive oil
2 cloves garlic, peeled and cut into a few pieces
1/8 teaspoon black pepper
1 tablespoon avocado oil

Instructions

In a colander set in the sink, toss zucchini noodles with 1/4 teaspoon sea salt. Let sit for 30 minutes to drain. Then squeeze to release more water. You don't have to get every last drop out, just most of it. Pat dry.
Preheat oven to 400 degrees
Arrange almonds in a single layer on a baking sheet. Toast in oven for 6-8 minutes, until golden and fragrant. Watch them carefully so they don't burn.
Transfer almonds to a food processor. Pulse a few times until the almonds are broken up into course pieces -don't overmix.
Add the basil, Parmesan, olive oil, garlic, pepper and remaining 1/2 teaspoon salt. Pulse off and on, scraping sides occasionally, until you get a pesto consistency. Adjust sea salt and pepper to taste- it should be a little on the salty side, as this will be diluted when you add the zucchini noodles.
In a large sauté pan, heat the avocado oil over medium-high heat. Add the zucchini noodles and stir-fry for 3-4 minutes, until al dente.
Add the pesto and toss to coat. Cook for one more minute until hot. Serve immediately.

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Italian Egg Drop Soup (Stracciatella)

Posted on October 19, 2019 by Linda Spiker

Meals don’t have to fancy or expensive to be delicious and nutritious.Take this Italian Egg Drop Soup (Stracciatella) for instance. It’s simple and lovely and makes the perfect easy lunch, side dish, or light main course for two!
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

So Simple…

Usually egg drop soup is a simple bone broth with an whisked egg dropped in. Bone broth is mineral rich and naturally raised eggs are high in protein and healthy fats. You can use your own homemade chicken broth, BUT if you would prefer to use store bought I recommend using Kettle & Fire Chicken Bone Broth because it is made with top notch ingredients and has incredible flavor.

Italians… I Love Them!

Leave it to the Italians take this simple two ingredient soup up a notch by adding rich flavorful Parmesan cheese. I love Italians. And quick meals. This thick, rich, filling soup takes about five minutes to make!

Variations:

If you wish to make this light soup a little more substantial you could add rotisserie chicken, cooked pasta or croutons. We like to garnish ours with chives from the garden and toasted pine nuts. If you would like to see more variations of egg drop soup, click here.

The Recipe: Italian Egg Drop Soup for Two!

What you need: a good quality pot and sea salt.

Italian Egg Drop Soup ( Stracciatella)

Prep Time

1 min

Cook Time

4 mins

A simple, quick, and budget-friendly meal

Course: dinner, lunch

Cuisine: Italian

Keyword: easy dinner recipe, egg drop soup, soup, vegetarian

Servings: 2 servings

Author: Linda Spiker

Ingredients

3 cups chicken broth
2 eggs
1/2 cup finely shredded parmesan cheese
For garnish: chopped chives and toasted pine nuts if desired

Instructions

In a small pot bring chicken broth to a boil, add whisked eggs and stir. Allow to simmer for 1 minute
Take off heat and pour into two bowls, add half the cheese to each bowl and stir
Garnish with chives and pine nuts if desired

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Apple Tart a la Mode with Easy Caramel Sauce!

Posted on October 19, 2019 by Linda Spiker

A little heart shaped dessert to share…or not. This warm Apple Tart a La Mode with Easy Caramel Sauce isn’t overly sweet and it’s pretty darn easy to make, making it the perfect dessert for two…or one super selfish person…
(This post contains affiliate links off which I may make a commission, your price remains the same)

How To:

To keep this little dessert simple, we use a pre-made 9″ store bought crust. We love the gluten free, all butter crust from Whole Foods Market, but of course you can use your favorite pie crust. Simply cut crust into the shape of a heart, then layer it with apples cooked in butter and your choice of maple syrup or organic brown sugar, then fold in the edges of the crust and bake!

The Easy Caramel Sauce:

While the tart is in the oven, we add a little cream to the pan with the melted butter butter and warm maple and whisk to create a caramel sauce to drizzle over the ice cream! That’s it! Use your favorite ice cream, or if you are feeling a from scratch vibe you can use our Vanilla Bean No Churn Ice Cream!

The Recipe: Apple Tart a La Mode with Easy Caramel Sauce!

Tips and what you need: a cookie sheet, parchment paper, a good knife and if you want to make your own ice cream, take a look at our vanilla bean ‘no churn’ ice cream!

5 from 1 vote

Apple Tart a la Mode with Easy Caramel Sauce

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

A simple apple tart made with 9" store bought pie crust shaped into a heart! Each crust makes one tart for two to share.

Course: Dessert

Cuisine: American

Keyword: apple tart, dessert for two, easy dessert recipe, gluten free

Servings: 2 servings

Ingredients

1 1 pre-made 9" frozen pie crust, thawed, I use a gluten free all butter crust from Whole Foods Market)
1/4 cup butter (half a stick)
1/4 cup organic light brown sugar or real maple syrup
1 teaspoon cinnamon
2 large granny smith apples, peeled and thinly sliced 1/8"
2 Tablespoons heavy whipping cream
1-2 Tablespoons walnut pieces

Instructions

Preheat oven to 350 degrees and place oven rack in center position. Cover a cookie sheet with parchment paper
Dust counter with flour
Remove thawed pie crust from pan, if it keeps it's shape just lay it flat on prepared counter, if it doesn't, shape into a ball with your hands and roll dough into an oval shape at least 8" wide
Use a knife to cut into the shape of a heart, set on parchment covered cookie sheet (note: I free hand the heart shape, but you could also fold parchment in half, draw half a heart, cut and unfold, then use as a template...think elementary school days:)
Place heart shaped dough on parchment covered cookie sheet. Set aside.
Set a pan on cooktop on medium heat. Add butter, allow to melt, add brown sugar (or maple syrup) and cinnamon, stir until sugar is melted
Add apples and cook until soft (4-5 minutes)
Use a slotted spoon to remove apple slices leaving as much butter/melted sugar in pan as you can
Arrange apple slices on pie crust, starting on the outer edges and spiraling your way to the center, leaving 1" around the edges bare. Fold the edges over making a bit of a frame around your heart. Bake for about 12 minutes or until pie crust is cooked.
When tart is ready, take out of oven, allow to cool for 4-5 minutes. While tart cools: reheat the butter/sugar mixture remaining in pan on low heat. When melted, add cream to pan and whisk until it turns into a nice caramel. Turn off heat.
After tart has cooled, add a scoop of ice cream to the center of tart, add walnuts, and spoon caramel sauce over ice cream and apples. Serve!

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Roasted Carrot and Brown Rice Salad!

Posted on October 10, 2019 by Linda Spiker

There’s a new salad in town, and I’ve been making it a lot. Like ‘three times a week a lot.’ It’s downright swoon-worthy for so many reasons, not the least of which is how beautiful it is! Feast your eyes on the Roasted Carrot and Brown Rice Salad with White Balsamic Vinaigrette and Spicy Pepitas!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Gourmet But So Easy!

This salad has it all. If you’ve read my “How to Make an Amazing Salad” post you’ll notice I followed my own ‘salad making tips’ by giving this salad texture, color, flavor and warmth! I use tender baby greens, warm roasted carrots and brown rice, then add some spicy pepitas for a little kick!

The Pepitas: Make Them Yourself or Buy Them!

It’s fall y’all. I just had to toss some pumpkin seeds in this recipe! These aren’t ordinary pumpkin seeds though. They are drizzled in lime, tossed in cayenne, chili and other spices then roasted in the oven. You can make your own following the recipe below or if you are lucky enough to live near a store that sells spicy pepitas you can buy them. They are also available online (<—Amazon affiliate link)

The Dressing:

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

Put It All Together:

Savory, sweet, and spicy with a blend of textures, this salad is a must make! It’s perfect for every occasion or no occasion at all. Add rotisserie chicken to make it a complete meal or serve alongside my Citrus and Herb Roast Chicken or Steak Au Poivre.

The Recipe: Roasted Carrot and Brown Rice Salad!

What you need: a good knife, a great sea salt, and parchment paper (to cover cookie sheet). You will also need white balsamic vinegar. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic.

5 from 15 votes

Roasted Carrot and Brown Rice Salad!

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

This salad has texture, flavor, and is visually stunning. A favorite salad any time of year!

Course: Salad, Salad Dressing

Cuisine: American

Keyword: cilantro lime rice, roasted carrots, salad, side salads

Servings: 6 servings

Author: Linda Spiker

Ingredients

Spicy Pepitas

1 cup raw pepitas (pumpkin seeds)
¼ teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile or chili powder
1/2 teaspoon sea salt
1/2 Tablespoon fresh squeezed lime juice

For Salad:

1/2 cup brown basmati rice cooked to package instructions
8 medium carrots, peeled and thinly sliced on the diagonal (1/8" thick)
1-2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
4 cups baby greens
handful spicy pepitas (store bought or recipe included here)
2 teaspoons chopped chives (optional as garnish)

Salad Dressing:

1/3 cup extra virgin olive oil
3 tablespoons white balsamic
2 teaspoons honey
pinch sea salt and a few turns freshly ground pepper

Instructions

Make Pepitas:

Preheat oven to 375 degrees and place oven rack in center position
Place all ingredients together in a bowl, toss and then spread on a cookie sheet. Bake, shaking pan once or twice, until lightly browned, 6-8 minutes
Remove from oven and turn heat up to 400 degrees and move oven rack to the upper third position. Set pumpkin seeds aside to cool

For Salad:

Start cooking rice to package instructions
After slicing carrots, place on a parchment covered cookie sheet, drizzle with olive oil and sprinkle with sea salt and pepper, toss
Place carrots in oven and roast until carrots are soft and edges are browned. (usually between 30-40 minutes. While carrots and rice cook, make salad dressing.

Salad Dressing Prep:

Whisk all ingredients together and set aside

Put it all together:

When rice and carrots are cooked allow a little time for them to cool. They can be warm, but not hot.
Place greens on platter, drizzle with desired amount of salad dressing and toss. Top with rice, carrots and pepitas, toss again. Sprinkle with additional sea salt and pepper if desired. Garnish with chives (if using) Serve
Save extra pepitas in a sealed container and use as desired

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