Rosemary Potato Flatbread

Posted on July 19, 2019 by Linda Spiker

Breakfast. Lunch. Dinner. When it comes to this Rosemary Potato Flatbread with Cauliflower Crust Option it’s completely up to you!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

I Don’t Mean to Toot My Own Horn But Look How Beautiful This Flatbread is!

Perhaps my prettiest flatbread yet. I take store bought flatbread, top it with creamy gruyere, crispy fried baby potatoes and rosemary, and pop it in the oven. And a few minutes later…bliss!

Drooling Is Encouraged

What is it about crispy potatoes and cheese that is just so dang mesmerizing? Whatever it is, I am like a moth to a flame. Resistance is futile…and when topped with a fried egg, well forget about it!

If You Aren’t Drooling Yet, You May Wanna Get That Checked

That crispy crust, rich gruyere, and aromatic rosemary topped with a perfectly fried egg! This meal is simple and simply fabulous!

Perfection, No Matter How You Slice It…See What I Did There?

Whether you choose a traditional flatbread available at almost all grocery stores or a cauliflower crust, your mouth, eyes and belly will be satisfied and happy.

Gluten and Carb Watchers, I’ve Got Your Back With Several Choices!

If you wish to skip the traditional flatbread to keep the carbs and gluten in check, you may want to opt for a cauliflower crust instead of flatbread! Many stores carry cauliflower crust options that are delicious. But you can also order online and have them delivered to your door. We love two brands of Cauliflower Crust. For this recipe we used Caulipower Pizza Crust. It is gluten free, thin and crisp. But if you want to go completely grain free, Cali’flour Pizza Crust works well and only 60 calories and 1 net carb per serving! (If you want to buy Cali’flour Foods Pizza Crusts use the discount code theorganickitchen at check out to receive 10% off orders over $50) Trust us, you’ll never miss the bread with either of these crusts!

The Recipe: Rosemary Potato Flatbread with Cauliflower Crust Option

Tips and What You Need: I love a good cast iron pan for frying potato slices. You will need a cookie sheet and a good knife.

Rosemary Potato Flatbread with Cauliflower Crust Option

Prep Time

5 mins

Cook Time

10 mins

Whether you chose a traditional flatbread or the cauliflower crust, your mouth, eyes and belly will be satisfied and happy with this Rosemary Potato Flatbread!

Servings: 2 servings

Ingredients

1-3 tablespoons extra virgin olive oil (separated)
1/4-1/3 pound gold baby potatoes, thinly sliced (if you use a traditional rectangle flatbread go with 1/3 pound)
1 flatbread or cauliflower pizza crust (any shape works)
1/2 cup guyere cheese, grated
3 sprigs rosemary, leaves stripped and finely chopped
1-2 fried eggs (if desired)
sea salt and freshly geound pepper to taste

Instructions

Note: This recipe makes one flatbread for sharing, of course you may double the recipe if you aren't inclined to share;)

Preheat oven to 375 degrees and place oven rack in center position (if using cauliflower crusts, follow package directions)
Heat a large frying pan on medium high heat for two minutes. Add 1-2 tablespoons olive oil and heat until hot but not smoking
Add thinly sliced potatoes, cooking for 2-3 minutes per side, until each side is golden, remove from heat when done
While potatoes cook:
Place flatbread on cookie sheet and brush with 1 tablespoon olive oil (if using cauliflower crust follow directions on package) top with shredded cheese. When potatoes are done, layer onto flatbread, sprinkle with sea salt, pepper and rosemary (to taste)
Place pizza in oven for 7-8 minutes or until flatbread is golden and cheese is melted
While pizza cooks, prepare egg:
With a paper towel, carefully wipe the pan the potatoes were in and heat pan again
When pan is hot add more olive oil to coat bottom of pan
When oil is hot but not smoking, crack egg(s) into the pan and fry until whites are set but yolks are runny (3 minutes or so)
Tip: to prevent sticking, use plenty of oil and make sure pan is very hot
When pizza is done, place egg(s) on top, sprinkle egg with sea salt and pepper
Slice and enjoy!

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Blackberry Aged Cheese Skewers

Posted on July 13, 2019 by Linda Spiker

‘Tis the season for backyard BBQs, tailgate parties and picnics! We love summer and the social gatherings that come with it. These Blackberry Cheese Skewers are a no fuss appetizer or incredibly easy low carb dessert that everyone loves…trust me, they will be the first thing to go at your next shindig.
(This post contains affiliate links off which I may make a commission, your price remains the same)

Let’s Talk Cheese Please:

This beautiful board is simple, elegant, and delicious. We choose juicy blackberries sandwiched between aged gouda and either a raw aged cheddar or Spanish Manchego cheese for our skewers. Aged gouda tastes like a blend of cheese and caramel. Seriously, my favorite cheese on the planet! Aged cheddar is nice and sharp which is wonderful when combined with sweet blackberries. Manchego is a semi hard cheese made from sheep’s milk and can be found in almost any grocery store that carries speciality cheeses. NOTE: many aged cheeses taste amazing with berries. If you can’t find the three I suggest, feel free to try others. Fruits and cheese is always a winner!

Low Carb too!

This beautiful combination of fruit and cheese can be served as a simple appetizer or low carb/keto dessert. When we were in France recently we ate cheese and fruit for dessert every night. It’s a thing! And a really good thing. Give it a try after dinner instead of a traditional American sweet dessert, you may just be surprised at how much you love it!

Need more appetizer board ideas? Take a look at my No Fuss Appetizer Platter and my Mediterranean Appetizer Platter.

The Recipe: Blackberry and Aged Cheese Skewers

What you need: skewers. We like these bamboo skewers with the knotted end. Gouda cheese can crumble so using a really thin skewer makes crumbling less likely. As always, you need a good knife!

5 from 8 votes

Blackberry Aged Cheese Skewers

Prep Time

10 mins

A simple, delicious, low carb appetizer or dessert! NOTE: many aged cheeses taste amazing with berries. If you can't find the two I suggest, feel free to try others. Fruits and cheese is always a winner!

Course: Appetizer, Dessert

Keyword: cheese and fruit, easy appetizer recipe, easy dessert recipe

Servings: 20 skewers

Ingredients

1 pint blackberries (about 20 blackberries)
10 ounces aged gouda, cut into triangles (I use gouda aged three to five years)
10 ounces aged cheddar or Manchego cheese, cut into cubes

Optional: Serve with crackers and style with flowers and herbs

Instructions

Cut cheeses, slide onto skewers with blackberries placed in between. Voila!

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Heirloom Tomato Burrata Toast with Poached Eggs!

Posted on July 6, 2019 by Linda Spiker

You know that famous scene in Sex and The City where Carrie Bradshaw stands in front of the store window, gazing lovingly at a pair of Manolo Blahnik shoes and breathlessly says “Hello Lover…” well that’s me every time I make Heirloom Tomato Burrata Toast with Poached Eggs.
(This post contains affiliate links off which I may make a commission, your price remains the same)

Oh So Good, Oh So Pretty!

Seriously, colorful tomatoes, warm toasted bread, creamy burrata, perfectly poached eggs, a hint of fresh basil and a drizzle of Balsamic Glaze pretty much fulfills all my breakfast dreams. And remember, heirloom tomatoes have a short season, July through August. So don’t wait, they won’t be here long!

About That Yolk…

Let’s talk about poached eggs. They can be stunningly beautiful, or a hot mess, it’s all in the technique. I will explain it all in the recipe, but it certainly helps to watch a video. So click.

If You Prefer No Egg…

Well that’s just fine, because this burrata toast is absolutely delicious even without the egg! It’s sort of like a Caprese Salad Toast.

Want To Make This Recipe Gluten Free?

I got you. And I have a recommendation: New Grains Gluten Free Breads. They ship. I order enough to get free shipping and keep them in the freezer, removing slices as I need them!

The Recipe: Heirloom Tomato Burrata Toast and Poached Eggs

What you need: a toaster, a small pot, a good knife and of course a wonderful balsamic glaze!

Heirloom Tomato Burrata Toast with Poached Eggs

Prep Time

5 mins

Cook Time

6 mins

A simple, beautiful breakfast made in about 11 minutes

Course: Breakfast, lunch, Snack

Cuisine: American

Keyword: breakfast, burrata toast, poached eggs

Servings: 2 servings

Author: Linda Spiker

Ingredients

1 tablespoon white vinegar
4 fresh eggs (old eggs fall apart while poaching, but are great for boiling!)
4 pieces artisan bread, toasted
4 oz burrata cheese
3 heirloom tomatoes of various colors, cut into large pieces
4 basil leaves, chopped
Balsamic Glaze

Instructions

Watch video posted above to learn to poach eggs
Set a small pot of water to boil. Water should be 3" deep. Add 1 tablespoon white vinegar to water, bring to a rolling boil.
While waiting for water to boil, cut tomatoes and chop basil
Grab two small bowls and carefully crack two eggs into each bowl, set aside
When water boils, pop toast into the toaster
Then grab a spoon in one hand and one of the egg bowls in the other hand, swirl boiling water smoothly and quickly until a vortex forms and pour those eggs right in the centerCook for 2 1/2 -3 minutes for runny yolk, a little longer for a firmer yolk
Remove eggs from water with a slotted spoon and set on a paper towel
Repeat with next bowl of eggs
Butter toast, place burrata on top, add tomatoes, basil and drizzle with balsamic glaze
Top with eggs and sprinkle with sea salt and pepper
Enjoy!

Want More Delicious Breakfast Ideas?

Of course you do! Click for pancakes, waffles, fritters, smoothie bowls or breakfast hash!

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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

Lemon Chicken with Roasted Potatoes

Posted on June 29, 2019 by Linda Spiker

We are big fans of this Easy Lemon Chicken with Roasted Potatoes Meal from Sun Basket meal delivery. It’s super easy, absolutely delicious, and when it comes to cooking, it doesn’t get more convenient than Sun Basket !
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

SUN BASKET: Perfect for Couples or Families!

We completely look forward to the days our Sun Basket box arrives on our doorstep! Each box contains three nights of fresh, healthy, perfectly portioned gourmet meals for two or four. Yep, Sun Basket also has family plans now!

Easy, Convenient, and Less Expensive!

Simply open up the box, pull out the ingredients, do a little slicing and dicing and in 20-30 minutes you’ll enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, for the two of us, having Sun Basket delivery is cheaper than if we went to the store and bought everything ourselves. Right now Sun Basket meal delivery is $6.16 per serving!

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

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

About This Meal: Sun Basket Calls it Mrs. Scorcese’s Lemon Chicken

This meal is a collaboration between Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.

The Recipe: Easy Lemon Chicken with Roasted Potatoes

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

5 from 13 votes

Lemon Chicken with Roasted Potatoes

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

This meal is a collaboration between Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother, whom Francis visited with often. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.

Course: dinner

Keyword: chicken dinner, Paleo, roasted potatoes, whole30

Servings: 2 servings

Author: Sun Basket Meal Delivery

Ingredients

3/4 pound new potatoes (white, rose or yukon gold work well)
1 sprig fresh rosemary
1/2 pound baby broccoli (broccolini)
3 tablespoons extra virgin olive oil
10 ounces boneless chicken thigh pieces
1 lemon
2 medium shallots
1 teaspoon fresh garlic, grated or minced
1 teaspoon fresh oregano
1/4-1/2 teaspoon red chili flakes (note: red pepper flakes lose potency over time, so if yours aren't fresh you may want to add a bit more)
1 cup chicken broth
1/4 cup white wine (white grape juice or water for my paleo/whole30 friends)

Instructions

Roast the potatoes and baby broccoli:

Heat the oven to 425ºF.
Scrub the potatoes; cut them into quarters.
Trim the ends from the baby broccoli, strip the rosemary leaves from the stems; coarsely chop the leaves. Set aside.
On one end of a sheet pan, toss the potatoes and rosemary with 1 tablespoon olive oil, bake for 20 minutes.

While Potatoes Roast Prep Remaining Ingredients:

Peel and finely chop the shallots.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Strip the oregano leaves from the stems; coarsely chop the leaves
After potatoes have cooked for 20 minutes, remove pan from oven add the baby broccoli with 1 to 2 teaspoons oil and toss. Season the broccoli and potatoes with salt and pepper. Place back in the oven and roast until tender and lightly browned, another 15 minutes or so.

While the vegetables roast, brown the chicken and lemon slices:

Transfer chicken to a plate; pat dry with a paper towel. Cut thighs in half, season generously with salt and pepper.
Thinly slice half the lemon; juice the other half and set aside for finishing the dish.
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through (3 to 5 minutes a side). Transfer to a plate.
Add the lemon slices to the pan; cook until browned on one side, 2 to 3 minutes. Transfer to the plate with the chicken; do not clean the pan.

Cook remaining ingredients:

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons olive oil and warm over medium heat. Stir in the shallots, garlic, oregano, and as many chili flakes as you like. Season with salt and pepper and cook until fragrant, 1 to 2 minutes.

Finish the chicken:

Add ¼ cup white wine (or water) to the shallot mixture; bring to a boil, loosening any browned bits. Add the broth, chicken, and lemon slices; bring to a boil. Cook at a vigorous simmer until the chicken is cooked through, 2 to 4 minutes. Stir in the lemon juice; season to taste with salt and pepper.
Remove vegetables from oven when they are browned and slightly crispy, plate. Add chicken and pour sauce over the top!

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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

Macerated Berries and Sour Whipped Cream

Posted on June 22, 2019 by Linda Spiker

We thought it might never happen, but summer weather has finally arrived! Berries are the big reward of the summer heat. Which brings us to a favorite and very easy to make summer dessert, Macerated Berries with Sour Whipped Cream!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

What are “Macerated” Berries?

Good question! Macerated berries are berries marinated in either a little juice and sugar or liqueur, until they become somewhat soft, giving up their own juices to make their own sweet, tangy, flavorful syrup.

What is “Sour” Whipped Cream?

Wow, you ask a lot of questions. But I had six kids so I am used to that. To make “sour” whipped cream simply add sour cream to a basic homemade whipped cream recipe, giving it little tang! We love to use vanilla paste in our whipped cream, of course you may use extract if preferred. Here we have served this dessert topping over scones…

What Are “Scones”?

Oh c’mon! You know what scones are, but you may not know where to get an amazing traditional scone mix or a gluten free scone mix (<—right there) These are both easy to prepare and bake up quickly. Basically they are foolproof! You may also like to serve this dessert topping over my no churn vanilla ice cream (just leave out the chocolate covered nuts).

Sugar Free Options:

You can use any sugar you wish, but because we are all grown ups here, I offer a natural refined sugar free sweetening option. Yup, grown ups need to watch that glycemic index! In place of sugar you can use Lankanto a natural 1:1 sweetening option made with monk fruit and Stevia in place of sugar!

The Recipe: Macerated Berries and Sour Whipped Cream

Tips and what you need: I love making whipped cream by hand using a whisk, but if your arms get too tired you can certainly use a hand mixer, or stand mixer. I also love vanilla paste in this whipped cream, but extract works too. If you want to serve over scones, see link above.

5 from 3 votes

Macerated Berries and 'Sour' Whipped Cream

Prep Time

10 mins

Total Time

55 mins

A versatile fruit dessert with a tangy whipped cream that can also be used to lavish on ice cream or pour over cakes!

Course: Dessert

Keyword: berries, dessert, fruit, whipped cream

Servings: 4 servings

Author: Linda Spiker

Ingredients

The Berries:

6 cups mixed berries (if using strawberries, slice them) I used strawberries, raspberries, and blueberries
1/2 cup fresh squeezed orange juice
1/4 cup granulated organic sugar or natural sweetener of your choice (see link to Lankanto above)

The Sour Whipped Cream

1 pint heavy whipping cream
1/2 cup sour cream
1/4 cup organic powdered sugar, or natural sweetener of your choice
1 teaspoon vanilla paste or extract

Instructions

Making berries:

Place all berries in a large bowl and stir until mixed, remove 1/3 of the berries, place in a smaller bowl and add orange juice and sugar. Use a fork to smash berries and mix sugar
Pour smashed berries over the berries in the big bowl and stir well. Let sit on the counter for 45 minutes, stirring occasionally and watch the magic happen

To make cream:

Place heavy whipping cream, sour cream, sugar and vanilla into a mixing bowl and use a hand mixer or whisk to mix until cream thickens and peaks form

Serving suggestions:

Plate berries, top with cream! Or pour over scones, cake, ice cream, waffles...whatever you wish!

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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 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 8 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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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 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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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 Cook with Me Darling’s ideals and that I believe would be of value to my readers.The Orgnaic 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

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!
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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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