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 8 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 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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Silky Egg Stir Fry with Jumbo Shrimp

Posted on August 3, 2019 by Linda Spiker

I love reviewing cookbooks. Not only do I get to experiment with recipes I may not have otherwise tried but I then get to share that recipe with you. Win/win! This beautiful Silky Egg Stir Fry with Jumbo Shrimp is from the cookbook Asian Paleo authored by my friend and fellow food blogger ChihYu Smith!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

About The Book:

Creator of the popular food blog I Heart Umami, ChihYu Smith celebrates her Chinese and Taiwanese heritage and turns favorite Asian recipes into healthy, flavorful, Paleo, gluten-free, and low carb meals with no added sugar.

75 fresh and bold Asian-inspired recipes from China, Japan, Thailand, Vietnam and Beyond
All recipes are free from grains, gluten, refined sugar and other inflammatory ingredients

75 full-color & full size photographs to accompany each recipe
PLUS meal prep plans with shopping lists and make ahead instructions
#1 New Release in Chinese Cooking, Food & Wine on Amazon.com
#1 Best Seller in Korean Cooking, Food & Wine on Amazon.com
#1 New Release in High Protein Diets on Amazon.com

What I Loved About About The Recipe:

I can totally see why this dish is popular in Hong Kong, Taiwan, and China. It’s very quick to prep and cook, and while it has very few ingredients, it tastes fabulous! It can also be made without the shrimp for a simple silky egg and tomato stir fry. This simple stir fry tastes great served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper for a satisfying low carb meal.

The Recipe: Silky Egg Stir Fry with Jumbo Shrimp

Tips and what you need: a good non stick pan, a good knife, and the cookbook Asian Paleo!

5 from 10 votes

Silky Egg Stir Fry with Jumbo Shrimp

Prep Time

5 mins

Cook Time

10 mins

This dish is very popular in Hong Kong, Taiwan, and China because it's very quick to prep and cook and tastes delicious! It can also be made without the shrimp for a simple silky egg and tomato stir fry. I love this recipe served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper.

Course: dinner

Keyword: easy dinner recipe, eggs benedict, Paleo, shrimp, stir fry, whole30

Ingredients

12 medium raw shrimp, peeled and deveined (about a 1/2 pound)
6 large eggs
1/2 teaspoon course sea salt, plus a pinch
1/8 teaspoon white pepper
5-6 tablespoons chopped scallions
1 teaspoon arrowroot starch (a grain free substitute for corn starch)
1 1/2 tablespoons ghee (clarified butter)
2 medium, firm tomatoes
2 tablespoons tomato paste
toasted sesame oil, for serving
Optional: serve over cauliflower rice cooked in olive oil with sea salt and pepper

Instructions

Blanche shrimp in boiling water until they turn pink and begin to curl, scoop them out, drain and set aside. (this will happen very quickly!)
Place eggs, 1/2 teaspoon salt, white pepper, and 2 tablespoons chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon water and add to the egg mixture and gently whisk. Add the shrimp to egg mixture.
Heat a skillet on med/high heat. Add 1 tablespoon ghee and lower heat to medium. Add the shrimp and egg mixture. Gently stir fry until eggs are about 70 percent cooked, similar to soft, runny, scrambled eggs. Scoop the mixture out of the pan and set aside
Add remaining 1/2 tablespoon ghee to skillet, then add remaining 3-4 tablespoons scallions, the chopped tomatoes, and the tomato paste. Season with a small pinch of sea salt. Saute for 10 seconds, add eggs and shrimp back to pan and give a quick toss, about five seconds
Serve over hot cauliflower rice, drizzle with toasted sesame oil, garnish with more scallions as 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

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 9 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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The Organic Kitchen Blog and Tutorials

Supplement to The Organic Kitchen Menus Cookbook

Category Archives: keto

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?

Silky Egg Stir Fry with Jumbo Shrimp

About The Book:

What I Loved About About The Recipe:

The Recipe: Silky Egg Stir Fry with Jumbo Shrimp

MAY I PLEASE ASK A FAVOR?

Blackberry Aged Cheese Skewers

Let’s Talk Cheese Please:

Low Carb too!

The Recipe: Blackberry and Aged Cheese Skewers

MAY I PLEASE ASK A FAVOR?