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 2 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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Paprika Rubbed Chicken Breasts and Asparagus!

Posted on March 23, 2019 by Linda Spiker

We moved from Southern California to Gig Harbor Washington last month. Moving (as I am sure you know) pretty much dismantles your life. Regular exercise, good sleep, and healthy eating all get thrown out the window. But I took measures to insure we have healthy dinners our first few weeks in the new house by ordering meals from Sun Basket meal delivery. And they have allowed me to share their recipe for Paprika Rubbed Chicken Breasts with Asparagus and Olive Tapenade with you!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

SUN BASKET: PERFECT FOR COUPLES OR FAMILIES!

Moving may be a mess, but our diets don’t have to be! Even in the chaos, we are eating nutritious meals thanks to Sun Basket. Each Sun Basket box contains three nights of fresh, healthy, gourmet meals that are perfectly portioned!

EASY, CONVENIENT, AND LESS EXPENSIVE!

All you have to do is open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later 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.

18 MEALS TO CHOOSE FROM EVERY WEEK!

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:

The Recipe:Paprika Rubbed Chicken Breasts and Asparagus

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

Choose from 18 healthy & delicious recipes a week from Sun Basket! Save $45 if you order today!

5 from 3 votes

Paprika Rubbed Chicken Breasts and Asparagus

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

A two-olive tapenade brings richness to smoky paprika-rubbed chicken breasts, served with one of our favorite spring vegetables, asparagus. Colorful, light and flavorful this meal will surely be a seasonal favorite! If you can't find boneless skin on chicken breasts, no worries. You'll follow the directions in bold below and cook a little longer.

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken, chicken dinner, keto, Paleo, whole30

Servings: 2 servings

Author: Sun Basket Meal Delivery

Ingredients

1-2 organic shallots
10 ounces organic asparagus
1-2 tablespoons olive oil
2 boneless skin on chicken breasts (about 6 ounces each) BTW if you can't find boneless skin-on, no worries, just buy bone in and follow directions below
1 teaspoon sweet smoked paprika
1 organic lemon
1 ounce pitted Kalamata olives
1 ounce pitted Castelvetrano olives
1-2 cloves organic peeled fresh garlic
4 or 5 sprigs organic fresh flat-leaf parsley

Instructions

Prep and cook the vegetables

Peel the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.
Snap off the woody ends from the asparagus.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the shallots and asparagus, season with salt and pepper, and cook, turning the asparagus occasionally, until the shallots start to soften and the asparagus is crisp-tender, 3 to 5 minutes. Transfer to a plate and season to taste with salt and pepper. Add more oil between batches if needed. Wipe out the pan.
While the vegetables cook, prepare the chicken and lemon.

Prep and cook the chicken and lemon

Pat the chicken dry with a paper towel; season generously with salt and pepper and the sweet smoked paprika.
Juice half the lemon and set aside for the olive tapenade; cut the other half in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In the same pan used for the asparagus, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and the lemon slices and cook until the chicken skin is well browned and the lemon slices begin to char, 5 to 6 minutes. Transfer the lemon slices to the plate with the asparagus. Turn the chicken and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate. (if using bone in skin on: after browning skin and turning skin side up, place a lid on the pan and cook for 10 minutes or until breasts are cooked through)
While the chicken and lemon cook, prepare the olive tapenade.

Make the olive tapenade

Finely chop the olives, checking for any pits.
Finely chop, press, or grate enough garlic to measure ½ teaspoon (1 tsp).
Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the olives, garlic, parsley, 1 tablespoon lemon juice, and 1 tablespoon plus 1½ teaspoons oil. Season to taste with salt and pepper.
When chicken is done, remove from pan, quickly add lemon and asparagus back to pan and toss for one minute to re-warm. Transfer the asparagus and lemon slices to individual plates. Top with the chicken and olive tapenade and serve.

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Steak Au Poivre (Peppered Filet Mignon)

Posted on February 23, 2019 by Linda Spiker

When it comes to steak, Filet Mignon is king. And when it comes to preparation, I am all about cooktop seared, oven finished Steak au Poivre!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Don’t Be Intimidated by The French

“Steak au Poivre” is simply a steak seasoned generously with ground peppercorns and sea salt. It’s actually very easy to make, so don’t let the French make you think otherwise. Fancy doesn’t have to be hard or require any special skill.

Let’s Talk Steak:

Filet Mignon is the most tender cut of beef there is. So, a simple seasoning of ground peppercorns and sea salt is all that’s needed to add superb flavor. But if you want to enhance this recipe a little more, I offer the option to top with garlic chive butter!

Tips for Cooking the Perfect Filet!

Allow filets to rest on the counter for 30-60 minutes so they can come to room temperature
Allow the pan to heat for several minutes so that it is very hot when steaks are placed. You should hear the pssshhhhhh sound when that meat hits the pan!
Sear on the cooktop then finish in the oven to perfection! I will give you the timing for perfect ‘done-ness’ in the recipe below.
Allow to rest for five minutes once removed from the oven. This allows the juices to redistribute.

The Pan I Use:

I use either a cast iron grill pan or my Anolon Tri-Ply Clad 12” Deep Ground Grill Pan. Both generate enough heat to create that caramelized finish you see in the photos below and both are safe non toxic options!

The Recipe: Steak Au Poivre ~ Peppered Filet Mignon

Tips and what you need: a cast iron grill pan or Anolon Tri-Ply Clad 12” Deep Ground Grill Pan. I love Maldon Sea Salt and buy the tub to save money, You will need either a rolling pin or a coffee grinder (nothing fancy and totally cheap) to grind pepper corns.

5 from 14 votes

Steak Au Poivre~ Peppered Filet Mignon

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Tender, flavorful filet mignon seared on the cooktop and finished in the oven to perfection!

Course: dinner

Keyword: beef, filt mignon, keto, Paleo, steak, whole30

Author: Linda Spiker

Ingredients

2 tablespoons whole peppercorns (ground in coffee grinder or crushed with rolling pin until some are roughly ground and others are finely ground)
2 6-8 ounce filet mignon steaks
sea salt, to taste
1-2 tablespoons olive oil

Optional for Chive Butter Sauce

4 tablespoons soft butter (or ghee)
1 small clove garlic, peeled and minced
1 tablespoon chives, chopped

Instructions

If possible, remove steaks from fridge 30-60 minutes before cooking and allow to come to room temp. When ready to cook, preheat oven to 425 degrees and place oven rack in center position.
Grind peppercorns in a coffee grinder (or use a rolling pin to grind them) until you have some finely ground and some partially ground peppercorns. Place pepper on plate in a thin layer. Press filets into pepper, turnover and press other side. If you love pepper, don’t be afraid to use a lot. If you are not a huge pepper fan, still use more than you ordinarily would. These are thick cut steaks and you will lose some pepper during cooking.
Sprinkle filets with sea salt, to taste.
Heat an oven safe pan on cook top on high heat for 4 minutes. (To sear the steak the pan needs to be really hot. When you place the steak on the pan, you should hear the pppsssshhhh sound.)
When pan is hot, pour a good layer of olive oil into pan. Lower heat to medium high. Add steaks to pan and sear for 5 minutes on first side. Using tongs, gently turn steak over, sear for one minute. Then put pan in preheated oven.

How to get the right 'done-ness'

Let steaks cook in oven for 5 minutes for rare, 7 minutes for medium rare, or 8-9 minutes for medium. (note: this is a general guideline. Every oven cooks differently, altitude matters as does what kind of pan you use. Your time may vary, but once you figure out what works in your oven, you'll have it mastered!)
(optional) While steaks are in oven, make chive butter sauce by using a fork to mash butter (or ghee) with garlic and chives
When steaks are ready, remove from oven, plate and top with chive butter sauce. Let rest for 5 minutes to redistribute juices. (note: steaks continue to cook while resting, so trust the process and try not to cut into steak to check 'doneness'. Serve!

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A Romantic Valentine Menu for Two ~ Stuffed Chicken Breast and Raspberry Tartlets

Posted on February 9, 2019 by Linda Spiker

Nothing says “Be Mine” like a romantic dinner for two. Why fight the crowds in restaurants, spend too much money, wait… twiddle your thumbs… and wait some more…even with a reservation, when you can make something like this yourself? This is The Organic Kitchen’s ‘Spinach and Goat Cheese Stuffed Chicken’ served atop roasted asparagus and drizzled with an herbed cream sauce.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Meal:

This is such a simple meal, but it looks, tastes and feels extravagant! And just to make sure you don’t feel at all intimidated I will walk you through the process step by step!

Step 1: Make the Cutlets:

Simply cut chicken breasts in half, place between plastic or parchment and pound until about 1/4″ thick. Then generously season one side with salt and pepper.

The Stuffing:

Spread the cutlets with soft creamy goat cheese and freshly chopped spinach.

…then roll, place seam side down and pop in the oven. That’s all there is to it!

While the chicken is baking, prepare the asparagus by brushing with olive oil and seasoning, then place next to the chicken the last ten minutes of baking.

The Cream Sauce:

The cream sauce is easy too! Just cream, a little flour (or arrowroot powder), lemon zest and fresh dill! Just decadent enough to be satisfying while light enough so you still feel like doing…other things…wink, wink.

To Serve:

You can either serve the whole breast atop the grilled asparagus or slice into pin wheels. Then drizzle with cream sauce to your heart’s content!

The Recipe: Stuffed Chicken Breast and Grilled Asparagus

You will need: a rimmed baking sheet (like this) unbleached parchment paper (like this) and a pastry brush (like this). Use a microplane to zest lemon. I love my battery operated pepper mill! It allows me to prep with one hand and leaves the other free to touch chicken without worrying about cross contamination.

4.84 from 12 votes

Spinach and Goat Stuffed Chicken Breast with Roasted Asparagus

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

A delicious romantic menu. Also delicious served this over white rice. If you wish to make this recipe gluten free, use your favorite gluten free flour to thicken sauce. If you wish to make grain free, use arrowroot to thicken sauce and follow special instructions below.

Course: Main Course

Cuisine: American

Keyword: date night, easy dinner recipe

Servings: 4 servings

Author: Linda Spiker

Ingredients

For Chicken:

2 chicken breasts, cut in half and pounded into 4 cutlets (see photos above)
sea salt
freshly ground pepper
8 oz soft goat cheese room temp (so it's soft and spreadable)
1 1/2 cups chopped spinach

Cream Sauce:

1 cup heavy cream
1 Tablespoon butter
2 teaspoons flour ( or corn starch, arrow root powder, whatever thickener you choose. If using arrowroot powder see instructions below)
1 Tablespoon fresh dill chopped (pluse more for garnish if desired)
Sea Salt
Freshly ground pepper
1 Tablespoon Capers
1 teaspoon fresh lemon zest

Asparagus:

1 large bunch asparagus
sea salt
freshly ground pepper

Instructions

Preheat oven to 400 degrees and place rack in upper third of oven. Cover rimmed baking sheet with parchment paper

Chicken Preparation

Make cutlets by cutting breast in half width wise, placing between plastic or parchment paper and pounding with a rolling pin till chicken is about a 1/4 inch thick (see photos).
Season one side lightly with sea salt and pepper.
Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side.
If goat cheese does not spread easily, it's ok. The cheese will spread out as it cooks.
Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
If you can, place all chicken to one side of cookie sheet leaving room to add asparagus the last ten minutes of cooking. Place in oven and cook for 35 minutes. If chicken breast are really large you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.

Cream Sauce Preparation

Place sauce pan on medium/high heat. Add butter, when melted, add flour or corn starch and whisk until smooth. Slowly add cream while whisking. When cream thickens a bit, turn off heat. (If using arrowroot powder: whisk together 2 teaspoons arrowroot powder in 2 tablespoons cream, set aside. Heat butter and cream in a sauce pan to a simmer. Turn off heat, add half cream/arrowroot mixture, whisk and allow to thicken. If needed add more, whisking a bit and allow to thicken)
Add a few turns of freshly ground pepper, a few pinches of sea salt, lemon zest and chopped dill. (To zest a lemon use a microplane and scrape the skin until the white underneath shows, then move to a new area)
Add capers and reheat right before serving. If sauce thickens too much just add a little more cream to thin it out.

Asparagus Preparation

Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to cookie sheet with chicken the last 10 minutes of cooking or use separate parchment covered cookie sheet.
Place asparagus on plate, top with chicken. You can either leave the breast whole or slice into pinwheels so the stuffing can be seen. Drizzle with cream sauce, garnish with remaining chopped dill and serve!

And for Dessert:

How about some Lemon Mascarpone Berry Tarts! (<–recipe)

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Easy Chunky Guacamole

Posted on February 8, 2019 by Linda Spiker

Guacamole…what is there to say other than it makes just about everything taste better. Being from California, we eat guacamole like other people eat butter, we slather that stuff on everything including toast. And this Easy Chunky Guacamole is always our family favorite!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Easy and Full of Healthy Fats!

An avocado a day keeps the doctor away, that is a fact. Or not, I will let you decide. But mash an avocado with a little garlic, pico de gallo, olive oil and a little sea salt and I promise no one, not even the doctor will want to stay away:)

How to Pick a Ripe Avocado:

Generally speaking, you want an avocado that is firm (not hard) but has a little ‘give’. But when it comes to making guacamole, avocados can be a bit softer. If you can’t wait for avocados to ripen on the counter naturally, place them in a paper bag with an apple or banana to speed up the process. Learn how to core and slice an avocado here.

Use Store Bought Pico de Gallo or Homemade!

This easy recipe requires nothing more than tossing chunks of ripe avocado with a little olive oil, garlic and pico de gallo. You can use store bought or my homemade version! Either way your guacamole will be a hit!

Serving Suggestions…

Serve with fish tacos, pulled pork tacos, butternut squash tostadas, sweet potato fries, or these caramelized veggie quesadillas!

The Recipe: Easy Chunky Guacamole

What you need: a good knife! Click to learn How to Handle a Hot Chili Pepper.

5 from 1 vote

Easy Chunky Guacamole

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Less is more! Keep it simple and fresh!

Course: Condiment

Cuisine: Mexican

Keyword: crowd pleaser, kid-friendly recipes

Servings: 6 servings

Author: Linda Spiiker

Ingredients

3 avocados peeled and diced
Juice of half a lime
½ cup Traditional Pico de Gallo (you can use store bought or my recipe linked above) recipe above
1 ½ teaspoons chopped garlic
1 teaspoon olive oil
½ teaspoon Serrano chili minced (optional)
Sea salt to taste

Instructions

Squeeze lime juice over diced avocados. Add traditional pico de gallo, garlic, oil, sea salt and gently toss.

The Organic Kitchen Blog and Tutorials

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Category Archives: keto

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?

Paprika Rubbed Chicken Breasts and Asparagus!

SUN BASKET: PERFECT FOR COUPLES OR FAMILIES!

EASY, CONVENIENT, AND LESS EXPENSIVE!

18 MEALS TO CHOOSE FROM EVERY WEEK!

Choose from 18 healthy & delicious recipes a week from Sun Basket! Save $45 if you order today!

About This Meal:

The Recipe:Paprika Rubbed Chicken Breasts and Asparagus

MAY I PLEASE ASK A LITTLE FAVOR?

Steak Au Poivre (Peppered Filet Mignon)

Don’t Be Intimidated by The French

Let’s Talk Steak:

Tips for Cooking the Perfect Filet!

The Pan I Use:

The Recipe: Steak Au Poivre ~ Peppered Filet Mignon

MAY I PLEASE ASK A FAVOR?

A Romantic Valentine Menu for Two ~ Stuffed Chicken Breast and Raspberry Tartlets

The Meal:

Step 1: Make the Cutlets:

The Stuffing:

The Cream Sauce:

To Serve:

The Recipe: Stuffed Chicken Breast and Grilled Asparagus

And for Dessert:

MAY I PLEASE ASK A FAVOR?

Easy Chunky Guacamole

Easy and Full of Healthy Fats!

How to Pick a Ripe Avocado:

Use Store Bought Pico de Gallo or Homemade!

Serving Suggestions…

The Recipe: Easy Chunky Guacamole