How to Make Raw or Pasteurized Butter

Posted on September 21, 2019 by Linda Spiker

I have a confession to make. I used to have my kids make butter when they were driving me crazy. Which was often. We had a lot of butter. I would hand them a small baby food jar filled with cream and a pinch of sea salt and tell them to take turns shaking it until it became butter. It kept them busy for about 15 minutes, which is a long time in mom minutes. But butter making isn’t just a way to keep kids occupied, grown ups love it too! So here is my step by step tutorial: How to Make Raw or Pasteurized Butter! No baby food jars or shaking required.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

It’s Not 1850, Why Make Your Own Butter?

First and not surprisingly, homemade butter tastes better. It just does, I can’t tell you why other than you are going to be using the thickest, best organic cream you can find and an excellent sea salt. But there is another reason to make butter! I, on occasion find myself with too much cream. I buy cream for a recipe and use only a portion and have no use for the rest. Rather than waste it, I turn it into butter!

How To:

Obviously I am giving you a recipe below, but here is the run down step by step…whip up some heavy cream (raw or pasteurized cream it’s up to you). Be sure to buy the thickest, creamiest organic cream you can find. My favorite is raw and grass fed.

When It Looks Like Whipped Cream You’re Halfway There!

We have all probably made whipped cream, making butter is very similar. When it looks like whipped cream you add a pinch of sea salt and just keep on whipping! By the way, I adore my Mini KitchenAid Stand Mixer. It’s small and light and fits in a regular size cupboard without killing my shoulders every time I pull it out!

Ah… We Have Butter. And Guess What? It’s Good For You!

A few minutes after achieving whipped cream status, you will reach butter status. Thick, sweet cream butter! Now, I know butter has gotten a bad rap in the past, but butter has many healthful properties. Butter contains CLA, a type of fat that may have cancer-fighting properties, help reduce body fat, and improve immune function. Butter is rich in butyrate, a type of short chain fatty acid that has been associated with several benefits including reduced inflammation, reduced insulin sensitivity and electrolyte balancing. Butyrate is also produced by the beneficial bacteria in your gut and is used as a source of energy for the cells in your intestines. One tablespoon of butter contains 11% of your daily requirement of Vitamin A and 2% of your daily requirement of Vitamin E and K!

The Buttermilk:

Buttermilk is a by product of making butter, see it there in the mixing bowl? After making the butter you can strain the butter milk and save it in the fridge for up to a week or freeze for later use!

Storing Butter:

After making butter you can store it however you like in any shape you like. You can spoon onto parchment paper and form into a log, store in an airtight container, or press into a mold of your choice!

Personally, I Think Homemade Butter Makes a Great Gift!

Need a gift for the neighbors, teachers, mailman or best pal? Butter baby. I mean wouldn’t you be thrilled to receive creamy homemade organic grass fed sweet cream butter wrapped in parchment and a cute string? Or in a decorated mason jar? I would be your BBF if you gave this to me. But then again I made my kids make butter as a punishment…so there’s that.

Love ‘How To’s”?

Learn: How to Roast a Red Bell Pepper, How to Seed a Pomegranate in Two Minutes, How to Fry the Perfect Egg, How to Caramelize Onions, or How to Peel Garlic!

The Recipe: How to Make Raw or Pasteurized Butter

What you need: a mixer ( love my Mini KitchenAid Stand Mixer) and a quality sea salt. I buy the tub to save a lot of money!

How to Make Raw or Pasteurized Butter

Prep Time

15 mins

15 minutes to fresh, sweet cream butter!

Course: Condiment

Keyword: butter, homemade butter, how to

Ingredients

Note: You can use any amount of cream you have on hand and adjust sea salt accordingly. Just be sure it won't overflow your mixing bowl. My recipe uses a pint (4 cups) of cream

1 pint heavy cream
pinch sea salt

Instructions

Place cream in mixer and mix on low/med speed for about five minutes or until bubbles form
Add salt, then move speed up to med/high until cream looks like whipped cream
Once whipped cream is achieved set mixer on high speed and keep a close eye, it goes from whipped cream to butter pretty quickly! Once you have butter let the mixer continue and it will force the liquid out of the butter, making buttermilk! Turn off mixer
Scoop butter into a any dish you wish or place on parchment or wax paper and use hands to form into a log and wrap it up! As you press butter into mold it may release more buttermilk, just add the milk to your bowl. Cover butter and store in the fridge, removing as needed.

For the buttermilk

Pour buttermilk through a mesh strainer to remove any butter chunks. You can store buttermilk in the fridge for a week or freeze in ice cube trays and thaw as needed.

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Instant Pot Crustless Veggie and Bacon Quiche

Posted on September 14, 2019 by Linda Spiker

Can you feel it? Fall is in the air. Those crisp, cool evenings have arrived and I for one couldn’t be happier about it. And to start fall off like a boss, I am making this Instant Pot Crustless Veggie and Bacon Quiche! It’s easy, low carb and keto friendly.
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

LOW-CARB COOKING WITH YOUR INSTANT POT

My friend Emily, the creator of the blog Recipes to Nourish has come out with her third Instant Pot Cookbook and is sharing this delicious quiche recipe with us! her cookbook Low-Carb Cooking in Your Instant Pot is chock full of delicious low-carb meals that the whole family will enjoy, 80 of them in fact! Each is easy and recipes range from comfort food, to side dishes and desserts. Here’s a little sampling of what you’ll find inside:

Cheesy Veggie-Stuffed Meatloaf
Mediterranean Lamb-Stuffed Bell Peppers
Savory Ranch Chicken
Crustless Veggie & Bacon Quiche
Garlic-Herb Brussels Sprouts
High-Fat Greek Spinach Dip
Luscious Chocolate Custard
Low-Carb Key Lime Cheesecake
Carrot Cake

If low carb isn’t your bag check out Emily’s other cookbooks: Amazing Mexican Favorites with Your Instant Pot and The Art of Great Cooking with Your Instant Pot!

SO LET’S TALK ABOUT THE FABULOUS INSTANT POT!

So if you haven’t already heard, the Instant Pot is the most versatile small appliance ever. It takes the place of a rice cooker, a pressure cooker, a steamer and a crock pot! It makes everything from eggs, rice and oatmeal to pulled pork, ribs and chicken broth (broth in 30 minutes with no smell!) It’s really quite an amazing little machine. Click to get your Instant Pot <—here.

The Quiche!

Quiche is one of those dishes that is classic comfort food and gourmet goodness all in one. This dish cooks perfectly in the Instant Pot and is packed with caramelized mushrooms, nourishing spinach, crispy bacon, several cheeses and a hint of lemon and herbs!

The Recipe: Instant Pot Crustless Veggie and Bacon Quiche

What you need: an Instant Pot and a 1 1/2 qt baking dish with lid that fits in an Instant Pot.

5 from 7 votes

Instant Pot Crustless Veggie Bacon Quiche

Prep Time

25 mins

Cook Time

38 mins

Total Time

1 hr 3 mins

Course: Breakfast, dinner, lunch

Cuisine: French

Keyword: instant pot quiche, keto quiche, low carb quiche

Servings: 6 servings

Ingredients

1/2 cup (50g) shredded Parmesan, divided
1/4 cup (30g) shredded cheddar cheese, divided
1/4 cup (28g) shredded provolone or gruyere, divided
2 tablespoons (28 g) grass fed butter or ghee (plus more as needed)
1 cup (70g) thinly sliced or chopped mushrooms
2 cups (60g) pre-washed fresh spinach, coarsely chopped
5 large eggs
1/2 cup (120ml) heavy cream
1/4 cup (60g) cream cheese, softened
1 teaspoon sea salt
1 teaspoon granulated garlic
7 slices crispy cooked bacon, crumbled
zest of one lemon
1/4 cup (15g) finely chopped fresh Italian parsley
1 cup (240ml) water

Instructions

In a medium bowl, combine parmesan, cheddar and provolone, set aside
Add the butter to Instant Pot and press "sauté ". Once butter has melted, add the mushrooms and sauté for seven minutes, stirring occasionally until slightly caramelized. Add the spinach and sauté for three minutes, stirring occasionally, just until wilted. Pres the "keep warm/cancel" button.
Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside.
In a large bowl, whisk together eggs, heavy cream and cream cheese until eggs are fully incorporated. Add salt, garlic, bacon, lemon zest, parsley, three quarters of the cheese mixture and the mushroom mixture, gently stirring to combine. Pour the mixture into the prepared baking dish. Place lid on baking dish.
Pour water into the Instant Pot, place Instant Pot Trivet into the Instant Pot. Carefully transfer baking dish to Instant Pot on top of the trivet. Place lid on the Instant Pot, making sure the steam release valve is sealed. Press the 'manual' button and set timer for 25 minutes.
When Instant Pot beeps, press warm/cancel. Allow the Instant Pot to naturally release pressure for ten minutes. Using and oven mitt "quick release" the steam release valve. When the steam stops venting, and silver dial drops, carefully open lid.
Carefully remove dish from the Instant Pot and remove lid from the dish. Next add the remaining reserved cheese mixture to the top of the quiche and either place quiche back into the Instant Pot with the lid on or place under a preheated broiler in the oven for three minutes or until cheese is slightly brown.
Allow quiche to rest for 15 minutes.
Note: if your baking dish does not have a lid, you can cover the top with parchment paper then secure the edges with aluminum foil.

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Salad and Charcuterie Board Dinner!

Posted on September 8, 2019 by Linda Spiker

Whenever my husband and I order a charcuterie platter I always think “this could be a complete meal if it only had a salad”. So, here you go. I am making my dreams come true and you benefit as well. You’re welcome. Seriously though, when you need a simple, delicious and romantic meal there is no better low stress option than this Salad and Charcuterie Board Dinner. Besides toasting the bread this platter is assembly only and it has everything you need for a lovely, no cooking required (because toasting is hardly cooking), complete meal!
(This post contains affiliate links off which I may make a commission, your price remains the same.)

The Beauty of The Board!

No cooking. That’s the beauty of the board in a nutshell. Another plus, you can use whatever meats, cheese and nuts you have on hand. Of course I will be offering suggestions but you can mix and match as much as your hearts desire. And there’s very little clean up because you eat right off the board! Grab two forks and dig in.

The Salad:

A lovely, light and slightly sweet salad comprised of greens, caramelized nuts, apples and feta dressed with a light, lemony dressing. Charcuterie, otherwise known as cured meats, are very strongly flavored so we keep the salad simple, so it works well with all the savory, salty goodness on the board!

The Meats:

I used pepperoni, prosciutto, and salami but you may use whatever you prefer! I like to ‘scrunch’ up the prosciutto and arrange the pepperoni and salami in rows.

The Cheeses:

I used Tapas sampler wedges comprised of Manchego, Cabra Al Vino, and Iberico, slices of aged gouda, and the piece de resistance…soft goat cheese topped with Adriatic fig spread. Seriously, if you haven’t tried this, you are missing out, and when spread on sliced warm grilled baguette it is heavenly.

The Bread and Nuts:

I love to use a par-baked baguette, slice, brush with olive oil and grill in a grill pan. That said you could also place in the toaster or oven. If you are living gluten free, I recommend Against The Grain Baguettes found in the frozen section of some super markets. The nuts on this board are Marcona almonds, I love the olive oil and rosemary flavor. Of course you could use any nut you like including plain old roasted salted or spicy!

The Recipe: Salad and Charcuterie Board Dinner for Two!

What you will need: not much! A serving board (I love this farmhouse style board or this round board) and these pretty cheese knives! I use a grill pan to grill the baguette and love Marcona almonds, and use Adriatic fig spread on the goat cheese! It’s amazing!

5 from 11 votes

Salad and Charcuterie Board Dinner

Prep Time

10 mins

Cook Time

5 mins

A complete meal served Charcuterie board style! This borad is for two people but can easily be made into a meal for 4 or even 6!

Course: dinner

Keyword: board dinner, cahrcuterie dinner, charcuterie, main course

Servings: 2 servings

Author: Linda Spiker

Ingredients

Bread:

6 slices your choice of baguette, grilled or toasted
1 Tablespoon butter or olive oil

Salad:

2 cups baby greens
6-8 apple slices
small handful caramelized pecans
2 Tablespoons crumbled feta cheese
2 Tablespoons extra virgin olive oil
1 Tablespoon fresh lemon juice
1 teaspoon honey
sea salt and pepper to taste

Charcuterie board:

Your choices of cured meats, I used salami, pepperoni and prosciutto
Your choices of cheeses, I used a Spanish Tapas mix of Manchega, Cabra al Vino and Iberico wedges and slices of aged gouda
4 ounces soft goat cheese
3 tablespoon fig spread
marcona almonds

Instructions

Set out tray, board or platter
Place pan on medium heat, while grill pan is heating slice bread and spread with butter or brush with olive oil
Grill bread until golden and crispy, set aside
Place greens, pecans, apples and feta in a bowl
Whisk together salad dressing ingredients, set aside
Place meats and cheeses on board, spoon fig spread on top of soft goat cheese, add almonds and bread slices
Dress salad, toss and add to board, snuggle in the bread
Share right off the platter!

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Lemon Layer Cake with Blackberries!

Posted on August 31, 2019 by Linda Spiker

Summer in Washington State means blackberries are literally growing everywhere! Our grand children came to visit a few weeks ago and we picked oodles of berries everyday with the idea we would make jam. That never happened, but we ate berries fresh by the bowlful and blended them with ice cream to make blackberry shakes.By far my favorite way to use the abundance of juicy, summer berries is atop this gorgeous Lemon Layer Cake with Blackberries!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

The Cake: Two Layers or Three….it’s up to you

This simple cake is naturally flavored with fresh lemon juice and zest then frosted with lemon buttercream, and topped with luscious blackberries dusted with powdered sugar. You can make this cake two layers, or three. If you make a double layer you’ll need to use two 9 inch non stick cake pans, to make it triple layer you’ll need three 8″ non stick cake tins.

How to “Zest” a Lemon:

To “zest” citrus you will need a microplane. The key here is to scrape the skin of the lemon until the white is exposed and then move to a new area. The white part of the skin is bitter, so you don’t want to go too deep.

TO MAKE THIS CAKE GLUTEN FREE:

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

The Recipe: Lemon Layer Cake with Blackberries!

Tips and what you need: all ingredients should be room temperature. You will need a microplane to zest the lemons, two 9″ inch non stick cake pans or three 8″ non stick cake tins depending on how many layers you want. You will also need a stand mixer or hand mixer. I love my Kitchen Aid Mixer! When it comes to vanilla I always prefer using vanilla paste. If you want to make this cake gluten free I recommend Jovial Gluten Free Pastry Flour.

Lemon Layer Cake with Blackberries!

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

A beautifully light lemon cake with lemon buttercream frosting topped with fresh blackberries! You can use three 8" cakes pans or two 9" cakes pans depending on how many layers you want.

Course: Dessert

Cuisine: American

Keyword: #layer cake, blackberries, gluten free, lemon cake

Servings: 12 servings

Author: Linda Spiker

Ingredients

The Cake:

2 1/2 cups all purpose flour (or the gluten free flour of your choice, see above for my suggestion)
3 teaspoons baking powder
1 teaspoon fine sea salt
1 cup butter (2 sticks) room temp plus 1 tablespoon for preparing pans
1/4 cup coconut oil or baking oil of your choice
1 1/3 cup granulated sugar
2 teaspoons vanilla paste or 1 teaspoon vanilla extract
6 eggs, room temp
1 1/3 cups cultured buttermilk, room temp
zest of two lemons
1 pint fresh blackberries
Garnish with mint leaves or thyme even crushed pistachios if desired (basically anything green)

The Frosting:

1/2 cup butter room temp
3 tablespoons fresh lemon juice
tiny pinch of sea salt
4-5 cups cups powdered sugar

Instructions

Cake Prep:

Preheat oven to 350 degrees and place oven rack in center position

Prep pans:

To prevent the cake from sticking you can use non stick pans, then use a paper towel to wipe sides and bottom of pans with soft butter. Dust each pan lightly with flour, OR fold a large piece of parchment paper in half twice. Use bottom of cake pan and pencil to trace a circle on parchment, then cut folded paper so you end up with two or three circles (depending on if you are making two layers or three). Place parchment circles into the bottom of pans and spray with organic non stick spray. This is my favorite method. Set aside

Make Batter:

Combine flour, baking powder and salt, set aside
Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined
Add eggs one at a time, mixing well between additions
Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
Add lemon zest and mix until incorporated (to zest lemons scrape with a microplane just until white is exposed, then move to a new area until all the yellow is gone)
Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
Bake for 25-30 minutes or until an inserted toothpick comes out clean
Allow cakes to cool, gently remove from pans from oven discarding parchment (if using) and then frost. You can make this cake "naked" by frosting the top of each layer, or "semi naked" by frosting each layer and then spread some frosting around the sides

The Frosting

Place softened butter, lemon juice, sea salt and 4 cups powdered sugar into a bowl and mix. If frosting is not quite thick enough add more sugar (up to a cup, I usually end up using almost 5 cups total). If it's too thick add just a little more juice. When frosting is desired consistency, frost cooled cake.
Right before serving: top cake with blackberries and use a screen colander or sifter to dust with powdered sugar. Add mint leaves, thyme sprigs or crushed pistachios as a garnish if desired

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

Grilled Peach and Burrata Salad

Posted on August 24, 2019 by Linda Spiker

Hold onto your sun visors because this summer salad is going to blow your mind! This Grilled Peach and Burrata Salad is about as good as a salad gets and it happens to be a real eye pleaser too.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

The Burrata, Pesto and Caramelized Nuts:

For those unfamiliar, burrata is a combination of mozzarella and cream. It may just be the dreamiest cheese on the planet. Top that cheese with pesto and serve with grilled peaches and balsamic and you have a flavor combo made in heaven!! You can certainly use store bought pesto, but I recommend you learn to make your own here.

LET’S TALK PEACHES YO:

Peaches are a ‘stone fruit’. Stone fruits have a large pit in the center that is surrounded by a thick flesh. Cherries, apricots, peaches, nectarines etc… are all stone fruits. Stone fruits are high in antioxidants and therefore have natural anti inflammatory properties. Unfortunately they are only in season for a short time so take advantage and get while the getting is good!
(You can serve this salad alongside my Lime Chili Chicken Skewers or my Apricot Chicken Skewers)

Tips and what you need: If making your own pesto, click! If you prefer to buy you can have this organic pesto delivered to your door!

5 from 10 votes

Grilled Peach and Burrata Salad

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

A fresh and flavorful summer salad!

Course: Salad

Cuisine: American

Keyword: basil pesto, peach salad, summer salad

Servings: 4 servings

Author: Linda Spiker

Ingredients

For Dressing:

1/3 cup extra virgin olive oil
3 tablespoons good quality balsamic vinegar
sea salt and freshly ground pepper to taste

For Salad:

1 50z bag baby greens
8 oz burrata cheese, separated
4 tablespoons basil pesto (store bought or fresh, linked above)
4 ripe peaches, sliced thinly or into wedges (totally up to you)
1/3 cup caramelized nuts

Instructions

If making your own pesto, do that first (see links to instructions above in blog post)

Salad Dressing:

Whisk all ingredients together, set aside

For Peaches:

Spray clean grill with organic cooking spray and preheat to 375 degrees
When grill is ready add peach slices. For thinly sliced peaches, cook 2-3 minutes a side. For thicker wedges, cook 4-5 minutes a side. Remove from grill.

For Salad:

Place greens on a platter and toss with desired amount of dressing. Sprinkle with caramelized nuts. Use fingers to separate burrata and place 5-6 portions of cheese on salad. Spoon pesto over burrata add peach slices and enjoy!

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

Peach Cherry Smoothie Bowl

Posted on August 24, 2019 by Linda Spiker

Summer is almost over but thanks to frozen fruit, we can make it last a whole lot longer! Here’s your quick, easy, healthy breakfast ‘go to’ for summer and beyond: The Peach Cherry Smoothie Bowl! So much pretty in one little bowl.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

That Color!

You will be so distracted by the soft pink color of this smoothie bowl that you’ll almost forget it’s packed with protein, antioxidants, omega 3’s and fiber. If you’d like to add even more brain boosting healthy fats, adding a quality MCT oil is a great idea.

The Flavor!

That soft color is matched by a very soft flavor. Slightly sweet, with a little cherry tang and of course some texture provided by that shredded coconut, black chia and crunchy granola. If berry smoothies are more your jam, click!

The Toppings:

Sprinkle with Black chia seeds, shredded coconut and your favorite granola for a smoothie that holds you over until lunch! Of course you can add whatever you have ob hand as well, that’s the beauty of the smoothie bowl.

The Recipe: Peach Cherry Smoothie Bowl

What you need: a good quality blender. I love my Blentec! And if you’d like, add quality MCT oil to this recipe (tasteless, odorless and incredibly good for you) Can’t find black chia seeds? <—Click!

Peach Cherry Smoothie Bowl

Prep Time

5 mins

A delicious, healthy, light breakfast!

Course: Breakfast

Cuisine: American

Keyword: easy breakfast recipe, smoothie bowl

Servings: 2 servings

Author: Linda Spiker

Ingredients

2 cups your favorite milk (almond, coconut, cashew or whole cow's milk, all work great!)
2 cups frozen peaches
1 cup frozen cherries

Toppings:

Shredded coconut
2/3 granola of your choice (I use gluten free)
1 tablespoon black chia seeds
3-4 fresh ripe cherries, cut in half and pits removed

Instructions

Place your choice of milk, fruit, and dates in blender and blend until smooth
Pour into bowls and sprinkle with toppings. Enjoy!

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Simple Green Salad with Ham and Fried Egg

Posted on August 17, 2019 by Linda Spiker

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

The Salad:

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

The Dressing:

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

The Egg:

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

The Recipe: Simple Green Salad Ham and Fried Egg

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

5 from 9 votes

Simple Green Salad with Ham and Egg

Prep Time

5 mins

Cook Time

5 mins

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

Course: dinner, lunch, Main Course

Cuisine: Italian

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

Servings: 2 servings

Ingredients

For dressing:

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

Salad:

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

Instructions

For Vinaigrette:

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

For Salad:

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

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

How To Fry the Perfect Egg!

Posted on August 17, 2019 by Linda Spiker

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

THE REDEMPTION OF THE EGG!

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

Tips: Let’s Start with The Pan

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

(Find recipe for Spicy Shrimp Cauliflower Rice Bowl here)

The Importance of Heat and Oil:

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

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

Getting the Yolk Just Right:

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

The Recipe: How To Fry the Perfect Egg!

What you need: a good non stick pan.

How To Fry the Perfect Egg!

Prep Time

1 min

Cook Time

5 mins

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

Course: Breakfast

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

Ingredients

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

Instructions

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

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Lime Chili Chicken Skewers

Posted on August 9, 2019 by Linda Spiker

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

The Marinade:

Marinated in olive oil, lime juice and various spices these skewers are moist and flavorful. You can leave the meat marinating for as little as an hour or as long as 24, which means you can prep them a day ahead or the morning of, head to work and they are ready to pop on the grill when you get home! Just remember, when it comes to marinating, generally longer is better.

Grilling:

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

The Recipe: Lime Chili Chicken Skewers

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

5 from 11 votes

Lime Chili Chicken Skewers

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

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

Course: dinner

Cuisine: BBQ

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

Servings: 4 servings

Author: Linda Spiker

Ingredients

Marinade:

Remember when it comes to marinating, longer is better. This chicken can be marinated 1-24 hours. I usually prep it a day ahead, or the morning I plan to serve it.
1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lime juice
3 tablespoons red wine vinegar
2 teaspoons chili powder
1 teaspoon sweet paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (1/4 tsp=mild, 1/2 tsp=med, use as much as you want for hot!)

Chicken:

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

Optional Garnishes:

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

Instructions

For Marinade:

Whisk all ingredients together and set aside

For Chicken Skewers:

Cut chicken into cubes and place in a covered container. Pour marinade over chicken and refrigerate for 1-24 hours (the longer the better) Turn meat halfway through marinating time to make sure all chicken is coated in marinade.
Remove chicken from marinade and place on four skewers, sprinkle generously with sea salt and pepper to taste
Spray clean grill with organic non stick spray and preheat grill to 425 degrees
When grill is hot, add skewers. Close lid and cook for 10-12 minutes or until juices run clear, turning halfway through cooking time (if your chicken is cut into bigger chunks, allow more time)
Remove, and garnish with cilantro and peppers if desired

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Mini Vanilla Cake with Berries

Posted on August 7, 2019 by Linda Spiker

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

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

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

To Make This Cake Gluten Free:

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

Love Little Cakes?

Try my Triple Layer Orange Upside Down Cake too!

The Recipe: Triple Layer Mini Vanilla Cake for Two!

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

Triple Layer Mini Vanilla Cake with Berries

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

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

Course: Dessert

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

Servings: 4 servings

Ingredients

The Cake:

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

The Cream Cheese Frosting:

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

Instructions

Pan prep:

Preheat oven to 350, place oven rack in center position. To prevent the cake from sticking you can use non stick pans, then use a paper towel to wipe sides and bottom of pans with soft butter. Dust each pan lightly with flour. OR fold a large piece of parchment paper in half twice. Use bottom of cake pan and pencil to trace a circle on parchment, then cut folded paper so you end up with three circles. Place parchment circles into the bottom of pans and spray with organic non stick spray. This is my favorite method. Set aside

Cake Prep:

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

Frosting Prep:

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

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It’s Not 1850, Why Make Your Own Butter?

How To:

When It Looks Like Whipped Cream You’re Halfway There!

Ah… We Have Butter. And Guess What? It’s Good For You!

The Buttermilk:

Storing Butter:

Personally, I Think Homemade Butter Makes a Great Gift!

Love ‘How To’s”?

Learn: How to Roast a Red Bell Pepper, How to Seed a Pomegranate in Two Minutes, How to Fry the Perfect Egg, How to Caramelize Onions, or How to Peel Garlic! The Recipe: How to Make Raw or Pasteurized Butter

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LOW-CARB COOKING WITH YOUR INSTANT POT

SO LET’S TALK ABOUT THE FABULOUS INSTANT POT!

The Quiche!

The Recipe: Instant Pot Crustless Veggie and Bacon Quiche

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The Beauty of The Board!

The Salad:

The Meats:

The Cheeses:

The Bread and Nuts:

The Recipe: Salad and Charcuterie Board Dinner for Two!

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The Cake: Two Layers or Three….it’s up to you

How to “Zest” a Lemon:

TO MAKE THIS CAKE GLUTEN FREE:

The Recipe: Lemon Layer Cake with Blackberries!

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The Burrata, Pesto and Caramelized Nuts:

LET’S TALK PEACHES YO:

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That Color!

The Flavor!

The Toppings:

The Recipe: Peach Cherry Smoothie Bowl

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The Salad:

The Dressing:

The Egg:

The Recipe: Simple Green Salad Ham and Fried Egg

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THE REDEMPTION OF THE EGG!

Tips: Let’s Start with The Pan

The Importance of Heat and Oil:

Getting the Yolk Just Right:

The Recipe: How To Fry the Perfect Egg!

MAY I PLEASE ASK A FAVOR?

The Marinade:

Grilling:

The Recipe: Lime Chili Chicken Skewers

MAY I PLEASE ASK A FAVOR?

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

To Make This Cake Gluten Free:

Love Little Cakes?

The Recipe: Triple Layer Mini Vanilla Cake for Two!

MAY I PLEASE ASK A FAVOR?

Learn: How to Roast a Red Bell Pepper, How to Seed a Pomegranate in Two Minutes, How to Fry the Perfect Egg, How to Caramelize Onions, or How to Peel Garlic!

The Recipe: How to Make Raw or Pasteurized Butter