Salad and Charcuterie Board Dinner!

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

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Beauty of The Board!

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

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

 

The Salad:

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

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Meats:

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

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Cheeses:

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

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Bread and Nuts:

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

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Recipe: Salad and Charcuterie Board Dinner for Two!

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

5 from 11 votes
Salad and Charcuterie Board Dinner
Prep Time
10 mins
Cook Time
5 mins
 

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

Course: dinner
Keyword: board dinner, cahrcuterie dinner, charcuterie, main course
Servings: 2 servings
Author: Linda Spiker
Ingredients
Bread:
  • 6 slices  your choice of baguette, grilled or toasted
  • 1 Tablespoon butter or olive oil
Salad:
  • 2 cups baby greens
  • 6-8 apple slices
  • small handful caramelized pecans
  • 2 Tablespoons crumbled feta cheese
  • 2 Tablespoons   extra virgin olive oil
  • 1 Tablespoon  fresh lemon juice
  • 1  teaspoon  honey
  • sea salt and pepper to taste
Charcuterie board:
  • Your choices of cured meats, I used salami, pepperoni and prosciutto
  • Your choices of cheeses, I used a Spanish Tapas mix of  Manchega, Cabra al Vino and Iberico wedges and slices of aged gouda
  • 4 ounces soft goat cheese
  • 3 tablespoon fig spread
  • marcona almonds
Instructions
  1. Set out tray, board or platter

  2. Place pan on medium heat, while grill pan is heating slice bread and spread with butter or brush with olive oil

  3. Grill bread until golden and crispy, set aside

  4. Place greens, pecans, apples and feta in a bowl

  5. Whisk together salad dressing ingredients, set aside

  6. Place meats and cheeses on board, spoon fig spread on top of soft goat cheese, add almonds and bread slices

  7. Dress salad, toss and add to board, snuggle in the bread

  8. Share right off the platter!

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Lemon Layer Cake with Blackberries!

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

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

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

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

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

How to “Zest” a Lemon:

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

TO MAKE THIS CAKE GLUTEN FREE:

If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have two wonderful suggestions to make this cake gluten free but just as good: King Arthur’s Measure for Measure Gluten Free Flour is fabulous and found in most grocery stores. Jovial Gluten Free Pastry Flour is also wonderful and the grains in this flour are soaked for easy digestion!

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

The Recipe: Lemon Layer Cake with Blackberries!

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

Lemon Layer Cake with Blackberries!
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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

Course: Dessert
Cuisine: American
Keyword: #layer cake, blackberries, gluten free, lemon cake
Servings: 12 servings
Author: Linda Spiker
Ingredients
The Cake:
  • 2 1/2 cups all purpose flour (or the gluten free flour of your choice, see above for my suggestion)
  • 3 teaspoons baking powder
  • 1 teaspoon  fine sea salt
  • 1 cup butter (2 sticks) room temp plus 1 tablespoon for preparing pans
  • 1/4 cup  coconut oil or baking oil of your choice
  • 1 1/3 cup granulated sugar
  • 2 teaspoons  vanilla paste or 1 teaspoon vanilla extract
  • 6  eggs, room temp
  • 1 1/3 cups cultured buttermilk, room temp
  • zest of two lemons
  • 1 pint fresh blackberries
  • Garnish with mint leaves or thyme even crushed pistachios if desired (basically anything green)
The Frosting:
  • 1/2 cup   butter room temp
  • 3 tablespoons  fresh lemon juice
  • tiny pinch of sea salt
  • 4-5 cups cups powdered sugar
Instructions
Cake Prep:
  1. Preheat oven to 350 degrees and place oven rack in center position

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

Make Batter:
  1. Combine flour, baking powder and salt, set aside

  2. Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined

  3. Add eggs one at a time, mixing well between additions

  4. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute

  5. Add lemon zest and mix until incorporated (to zest lemons scrape with a microplane just until white is exposed, then move to a new area until all the yellow is gone)

  6. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles

  7. Bake for 25-30 minutes or until an inserted toothpick comes out clean

  8. Allow cakes to cool, gently remove from pans from oven discarding parchment (if using) and then frost. You can make this cake "naked" by frosting the top of each layer, or "semi naked" by frosting each layer and then spread some frosting around the sides

The Frosting
  1. Place softened butter, lemon juice, sea salt and 4 cups powdered sugar into a bowl and mix. If frosting is not quite thick enough add more sugar (up to a cup, I usually end up using almost 5 cups total). If it's too thick add just a little more juice. When frosting is desired consistency, frost cooled cake.

  2. Right before serving: top cake with blackberries and use a screen colander or sifter to dust with powdered sugar. Add mint leaves, thyme sprigs or crushed pistachios as a garnish if desired

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Grilled Peach and Burrata Salad

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

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

The Burrata, Pesto and Caramelized Nuts:

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

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

LET’S TALK PEACHES YO:

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

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

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

5 from 11 votes
Grilled Peach and Burrata Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A fresh and flavorful summer salad!

Course: Salad
Cuisine: American
Keyword: basil pesto, peach salad, summer salad
Servings: 4 servings
Author: Linda Spiker
Ingredients
For Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons good quality balsamic vinegar
  • sea salt and freshly ground pepper to taste
For Salad:
  • 1 50z bag baby greens
  • 8 oz burrata cheese, separated
  • 4 tablespoons basil pesto (store bought or fresh, linked above)
  • 4 ripe peaches, sliced thinly or into wedges (totally up to you)
  • 1/3 cup caramelized nuts
Instructions
  1. If making your own pesto, do that first (see links to instructions above in blog post)

Salad Dressing:
  1. Whisk all ingredients together, set aside

For Peaches:
  1. Spray clean grill with organic cooking spray and preheat to 375 degrees

  2. When grill is ready add peach slices. For thinly sliced peaches, cook 2-3 minutes a side. For thicker wedges, cook 4-5 minutes a side. Remove from grill.

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

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Peach Cherry Smoothie Bowl

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

Peach Cherry Smoothie Bowls #peachsmoothiebowl #cherrysmoothiebowl #smoothiebowl #dairyfree #glutenfree

That Color!

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

Peach Cherry Smoothie Bowls #peachsmoothiebowl #cherrysmoothiebowl #smoothiebowl #dairyfree #glutenfree

The Flavor!

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

Peach Cherry Smoothie Bowls #peachsmoothiebowl #cherrysmoothiebowl #smoothiebowl #dairyfree #glutenfree

The Toppings:

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

Peach Cherry Smoothie Bowls #peachsmoothiebowl #cherrysmoothiebowl #smoothiebowl #dairyfree #glutenfree

The Recipe: Peach Cherry Smoothie Bowl

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

Peach Cherry Smoothie Bowl
Prep Time
5 mins
 

A delicious, healthy, light breakfast!

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, smoothie bowl
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 2 cups your favorite milk (almond, coconut, cashew or whole cow's milk, all work great!)
  • 2 cups frozen peaches
  • 1 cup frozen cherries
Toppings:
  • Shredded coconut
  • 2/3 granola of your choice (I use gluten free)
  • 1 tablespoon black chia seeds
  • 3-4 fresh ripe cherries, cut in half and pits removed
Instructions
  1. Place your choice of milk, fruit, and dates in blender and blend until smooth

  2. Pour into bowls and sprinkle with toppings. Enjoy!

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Simple Green Salad with Ham and Fried Egg

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)

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

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!

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

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.

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

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!

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

 

The Recipe: Simple Green Salad Ham and Fried Egg

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

5 from 9 votes
Simple Green Salad with Ham and Egg
Prep Time
5 mins
Cook Time
5 mins
 

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

Course: dinner, lunch, Main Course
Cuisine: Italian
Keyword: #easy dinner, keto, Paleo, salad, whole30
Servings: 2 servings
Ingredients
For dressing:
  • 1/3 cup good quality extra virgin olive oil
  • 3 tablespoons good quality white balsamic
  • 1/2 teaspoon minced garlic (optional)
  • sea salt and pepper, to taste
Salad:
  • 3 cups tender greens of your choice
  • 4-6 slices canadian bacon, ham or prosciutto
  • 2 eggs, fried (see link above for tutorial)
  • 1 tablespoon chives, chopped
Instructions
For Vinaigrette:
  1. Place all ingredients in a covered container and shake well or whisk. Set aside and shake again right before using

For Salad:
  1. 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!

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.)

How To Fry the Perfect Egg! #howtofryanegg #paleo #keto #whole30 #howto

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)

How To Fry the Perfect Egg! #howtofryanegg #paleo #keto #whole30 #howto

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)

How To Fry the Perfect Egg! #howtofryanegg #paleo #keto #whole30 #howto

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)

How To Fry the Perfect Egg! #howtofryanegg #paleo #keto #whole30 #howto

Getting the Yolk Just Right:

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

How To Fry the Perfect Egg! #howtofryanegg #paleo #keto #whole30 #howto

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
  1. 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.

  2. 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.

  3. 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.

  4. Cook on low for three to five minutes until whites are set and yolk is done to preference. I love to leave my yolk runny, so I only cook one side. My husband likes his more well done, so he turns his egg once the whites are set and cooks until yolk is almost firm. You can do either, or something in between, totally up to you!

  5. Sprinkle with sea salt and freshly ground pepper. Serve and enjoy!

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Lime Chili Chicken Skewers

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.)

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

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.

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

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.

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

The Recipe: Lime Chili Chicken Skewers

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

5 from 12 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:
  1. Whisk all ingredients together and set aside

For Chicken Skewers:
  1. 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.

  2. Remove chicken from marinade and place on four skewers, sprinkle generously with sea salt and pepper to taste

  3. Spray clean grill with organic non stick spray and preheat grill to 425 degrees

  4. 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)

  5. Remove, and garnish with cilantro and peppers if desired

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Mini Vanilla Cake with Berries

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!
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Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

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!

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

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 two wonderful suggestions to make this cake gluten free but just as good: King Arthur’s Measure for Measure Gluten Free Flour is fabulous and found in most grocery stores. Jovial Gluten Free Pastry Flour is also wonderful and the grains in this flour are soaked for easy digestion!

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

Love Little Cakes?

Try my Triple Layer Orange Upside Down Cake too!

 

The Recipe: Triple Layer Mini Vanilla Cake for Two!

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

Triple Layer Mini Vanilla Cake with Berries
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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

Course: Dessert
Keyword: #layer cake, berries, gluten free, vanilla cake
Servings: 4 servings
Ingredients
The Cake:
  • 1 1/4 cup all-purpose flour, or see my recommendation for gluten free flour above
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup soft butter room temp (1 stick)
  • 3 tablespoons coconut oil (or baking oil of your choice)
  • 2/3 cup granulated sugar
  • 3 eggs, room temp
  • 1 teaspoon vanilla paste or extract
  • 2/3 cup cultured buttermilk
  • 1 7" skewer to hold the cake in place (you may or may not need it)
The Cream Cheese Frosting:
  • 1/4 cup (1/2 stick) room temp butter
  • 4 oz cream cheese, room temp
  • 2 1/2 cups powdered sugar
  • 1 tablespoon buttermilk
  • 1 teaspoon vanilla paste or extract
  • raspberry jam if you want another layer of color and sweetness between cakes!
  • an assortment of berries for topping
Instructions
Pan prep:
  1. Preheat oven to 350, place oven rack in center position. To prevent the cake from sticking you can use non stick pans, then use a paper towel to wipe sides and bottom of pans with soft butter. Dust each pan lightly with flour. OR fold a large piece of parchment paper in half twice. Use bottom of cake pan and pencil to trace a circle on parchment, then cut folded paper so you end up with three circles. Place parchment circles into the bottom of pans and spray with organic non stick spray. This is my favorite method. Set aside

Cake Prep:
  1. Place flour, baking powder and salt into a bowl, whisk and set aside

  2. Using a mixer, beat together butter, sugar, and coconut oil (or baking oil of your choice)

  3. Add vanilla paste or extract, eggs (one at a time) mixing until incorporated

  4. Add buttermilk and flour alternately and mix until smooth

  5. Pour batter as evenly as you can into the three prepared pans

  6. Tap pans on counter to take out any bubbles

  7. Bake for 20-25 minutes or until an inserted toothpick comes out clean

  8. Allow to cool then remove cakes from pans before frosting

Frosting Prep:
  1. 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.

  2. 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.

  3. If you want raspberry jam between each layer just spread on top of frosting before adding another layer of cake

  4. Top with berries, serve!

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Cilantro Lime Rice

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.)

Cilantro Lime Rice #cilantrolimerice #mexicansidedish #mexicanrice

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
  1. cooked rice to package instructions (definitely use salted water)

  2. when rice is done cooking, add zest, juice and cilantro, stir and 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 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



Silky Egg Stir Fry with Jumbo Shrimp

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.)

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

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.

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

  • 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

And Just look how beautiful, fresh and light the food is!

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

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.

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

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
  1. 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!)

  2. 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.

  3. 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

  4. 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

  5. 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