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 4 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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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:

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 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 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 12, which means you can prep them in the morning, 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:

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 1-12 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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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 withThe 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

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!

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. 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. Place parchment circles into the bottom of pans and spray with organic non stick spray or use a paper towel to wipe the sides of non stick mini cake pans and parchment with butter, then lightly coat with flour. 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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Cilantro Lime Rice

Posted on August 5, 2019 by Linda Spiker

I adore Mexican Food. Tacos are my love language. And when I make my Pulled Pork Tacos, Lime Garlic Chicken Tacos or Caramelized Veggie Quesadillas my go-to side dish is Cilantro Lime Rice!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

So Incredibly Easy!

Just cook to package instructions and then add chopped cilantro, lime juice and sea salt!

Cilantro Lime Rice

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

An easy Mexican side dish made in the time it takes to cook rice!

Course: Side Dish

Cuisine: Mexican

Keyword: cilantro lime rice, easy side dish recipe, mxican food

Servings: 4 servings

Ingredients

1 cup white rice cooked to package instructions
1/4 cup chopped cilantro
zest and juice one lime

Instructions

cooked rice to package instructions (definitely use salted water)
when rice is done cooking, add zest, juice and cilantro, stir and serve

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!

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 withThe 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

The Organic Kitchen Blog and Tutorials

Supplement to The Organic Kitchen Menus Cookbook

Category Archives: gluten free

Simple Green Salad with Ham and Fried Egg

The Salad:

The Dressing:

The Egg:

The Recipe: Simple Green Salad Ham and Fried Egg

MAY I PLEASE ASK A FAVOR?

How To Fry the Perfect Egg!

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?

Lime Chili Chicken Skewers

The Marinade:

Grilling:

The Recipe: Lime Chili Chicken Skewers

MAY I PLEASE ASK A FAVOR?

Mini Vanilla Cake with Berries

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?

Cilantro Lime Rice

So Incredibly Easy!

MAY I PLEASE ASK A FAVOR?