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!
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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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Spicy Salmon with Plum Salsa

If any recipe screams summer, it’s this Spicy Salmon with Plum Salsa. It has all the flavor, all the color, and all the fun you expect from a fabulous summer meal! Plus it’s Paleo and Whole30 compliant.
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Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

Let’s Talk Fish Y’all!

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you can still use it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.

4. I always recommend eating wild caught salmon. It’s just plain better for you, the fish and the environment!

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

The Plum Salsa:

Plums are stone fruits. ‘Stone fruits’ have a thick flesh that surrounds a large single pit…think cherries, plums, nectarines, peaches, apricots etc. Stone fruits are known to be high in cancer fighting properties such as phenols, vitamin B17 and vitamin C. So take advantage of their healthful properties while they are in season and eat them as is, or add them to oatmeal, cereal and salads, and in this case salsa! In this salsa I use red plums, yellow bell pepper, onion, lime juice, cilantro (or parsley) and jalapeño.

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

Learn to Work with Hot Peppers:

This salsa gets it’s heat from jalapeño chili. If you aren’t sure how to safely work with hot peppers, well, do yourself a favor and learn by clicking here:

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

The Spicy Salmon:

This wild caught salmon is brushed with olive oil and spices: cumin, paprika, coriander, garlic and cayenne pepper and then broiled to perfection in minutes! So easy, delicious, and loaded with protein and healthy fats! You can serve the salmon with the salsa alone, or on a bed of cauliflower rice, traditional rice or quinoa. Need more Healthy Salmon Recipes? <—click!

Spicy Salmon with Plum Salsa #wildcaughtsalmon #plumsalsa #paleo #whole30

The Recipe: Spicy Salmon with Plum Salsa

Tips and what you need: a good knife and if you aren’t sure how to safely work with hot peppers, click here!

5 from 9 votes
Spicy Salmon with Plum Salsa
Prep Time
20 mins
Cook Time
10 mins
 

This salmon is brushed with olive oil and spices pepper, then broiled to perfection in minutes! You can serve the salmon with the salsa alone, or on a bed of cauliflower rice, traditional rice or quinoa.

Course: dinner
Keyword: #easy dinner, Paleo, plum salsa, salmon, whole30
Servings: 4 servings
Ingredients
Salsa:
  • 1 cup red plums, diced (1/4")
  • 1/4 cup sweet white onion, diced small
  • 1/4 cup yellow bell pepper, diced small
  • 1-3 teaspoons jalapeno chili pepper, minced (use as much as you wish!)
  • juice of half a lime
  • 1 tablespoon cilantro or parsley, chopped Note: some people have an aversion to cilantro, if that's you, use parsley!
  • sea salt
For Salmon:
  • 1 1/2 pounds salmon filets, center cut (4 filets, 6oz each)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper (if you are sensitive to heat use 1/4t)
  • sea salt and pepper, to taste
Optional: serve over cauliflower rice, rice, or quinoa if desired
Instructions
For Salsa:
  1. Prep all ingredients and toss together, set aside. Note: use as much or as little jalapeno as you wish. 1 teaspoon will be mild, 2 teaspoons will be medium, 3 will be somewhat hot

For Salmon:
  1. Preheat broiler and place oven rack in center. While broiler heats prep oil and spices

  2. In a small bowl, whisk together olive oil and spices.

  3. Place salmon on broiler pan (to keep clean up easy, line the inside of broiler pan with foil or parchment paper) Brush salmon with spice/olive oil mixture.

  4. When oven is ready, set broiler pan into oven and cook salmon for 5-6 minutes, then turn down heat to 425 and cook 2 more minutes. Remove salmon and allow to rest for 3 minutes

  5. Top salmon with plum salsa. Serve over cauliflower rice or white rice

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Rosemary Potato Flatbread

Breakfast. Lunch. Dinner. When it comes to this Rosemary Potato Flatbread with Cauliflower Crust Option it’s completely up to you!
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Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

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

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

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

Drooling Is Encouraged

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

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

How to Fry The Perfect Egg!

That crispy crust, rich gruyere, and aromatic rosemary are already spectacular, but when you add a perfectly fried egg, this meal is over the top fabulous! So how do you fry the perfect egg—>click to find out!

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

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

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

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

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

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

The Recipe: Rosemary Potato Flatbread with Cauliflower Crust Option

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

5 from 8 votes
Rosemary Potato Flatbread with Cauliflower Crust Option
Prep Time
5 mins
Cook Time
10 mins
 

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

Servings: 2 servings
Ingredients
  • 1-3 tablespoons extra virgin olive oil (separated)
  • 1/4-1/3 pound gold baby potatoes, thinly sliced (if you use a traditional rectangle flatbread go with 1/3 pound)
  • 1 flatbread or cauliflower pizza crust (any shape works)
  • 1/2 cup guyere cheese, grated
  • 3 sprigs rosemary, leaves stripped and finely chopped
  • 1-2 fried eggs (if desired)
  • sea salt and freshly geound pepper to taste
Instructions
Note: This recipe makes one flatbread for sharing, of course you may double the recipe if you aren't inclined to share;)
  1. Preheat oven to 375 degrees and place oven rack in center position (if using cauliflower crusts, follow package directions)

  2. Heat a large frying pan on medium high heat for two minutes. Add 1-2 tablespoons olive oil and heat until hot but not smoking

  3. Add thinly sliced potatoes, cooking for 2-3 minutes per side, until each side is golden, remove from heat when done

  4. While potatoes cook:

    Place flatbread on cookie sheet and brush with 1 tablespoon olive oil (if using cauliflower crust follow directions on package) top with shredded cheese. When potatoes are done, layer onto flatbread, sprinkle with sea salt, pepper and rosemary (to taste)

  5. Place pizza in oven for 7-8 minutes or until flatbread is golden and cheese is melted

  6. While pizza cooks, prepare egg:

    With a paper towel, carefully wipe the pan the potatoes were in and heat pan again

    When pan is hot add more olive oil to coat bottom of pan

    When oil is hot but not smoking, crack egg(s) into the pan and fry until whites are set but yolks are runny (3 minutes or so)

    Tip: to prevent sticking, use plenty of oil and make sure pan is very hot

  7. When pizza is done, place egg(s) on top, sprinkle egg with sea salt and pepper

    Slice and enjoy!

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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

‘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.
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Blackberry and Aged Cheese Skewers #ketoappetizer #ketodessert #simpelappetizer #cheeseandfruit

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!

Blackberry and Aged Cheese Skewers #ketoappetizer #ketodessert #simpelappetizer #cheeseandfruit

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.

Blackberry and Aged Cheese Skewers #ketoappetizer #ketodessert #simpelappetizer #cheeseandfruit

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

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Heirloom Tomato Burrata Toast with Poached Eggs!

You know that famous scene in Sex and The City where Carrie Bradshaw stands in front of the store window, gazing lovingly at a pair of Manolo Blahnik shoes and breathlessly says “Hello Lover…” well that’s me every time I make Heirloom Tomato Burrata Toast with Poached Eggs.
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Heirloom Tomato Burrata Toast with Poached Eggs! #heirloomtomatoes #burratatoast #poachedeggs #glutenfree option

Oh So Good, Oh So Pretty!

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

Heirloom Tomato Burrata Toast with Poached Eggs! #heirloomtomatoes #burratatoast #poachedeggs #glutenfree option

About That Yolk…

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

Heirloom Tomato Burrata Toast with Poached Eggs! #heirloomtomatoes #burratatoast #poachedeggs #glutenfree option

If You Prefer No Egg…

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

Heirloom Tomato Burrata Toast with Poached Eggs! #heirloomtomatoes #burratatoast #poachedeggs #glutenfree option

Want To Make This Recipe Gluten Free?

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

The Recipe: Heirloom Tomato Burrata Toast and Poached Eggs

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

Heirloom Tomato Burrata Toast with Poached Eggs
Prep Time
5 mins
Cook Time
6 mins
 

A simple, beautiful breakfast made in about 11 minutes

Course: Breakfast, lunch, Snack
Cuisine: American
Keyword: breakfast, burrata toast, poached eggs
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 1  tablespoon  white vinegar
  • 4 fresh eggs (old eggs fall apart while poaching, but are great for boiling!)
  • 4 pieces artisan bread, toasted
  • 4 oz burrata cheese
  • 3 heirloom tomatoes of various colors, cut into large pieces
  • 4 basil leaves, chopped
  • Balsamic Glaze
Instructions
  1. Watch video posted above to learn to poach eggs

  2. Set a small pot of water to boil. Water should be 3" deep. Add 1 tablespoon white vinegar to water, bring to a rolling boil.

  3. While waiting for water to boil, cut tomatoes and chop basil

  4. Grab two small bowls and carefully crack two eggs into each bowl, set aside

  5. When water boils, pop toast into the toaster

  6. Then grab a spoon in one hand and one of the egg bowls in the other hand, swirl boiling water smoothly and quickly until a vortex forms and pour those eggs right in the centerCook for 2 1/2 -3 minutes for runny yolk, a little longer for a firmer yolk

  7. Remove eggs from water with a slotted spoon and set on a paper towel

  8. Repeat with next bowl of eggs

  9. Butter toast, place burrata on top, add tomatoes, basil and drizzle with balsamic glaze

  10. Top with eggs and sprinkle with sea salt and pepper

  11. Enjoy!

Want More Delicious Breakfast Ideas?

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

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 with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

xo

 



Lemon Chicken with Roasted Potatoes

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

Easy Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

 

SUN BASKET: Perfect for Couples or Families!

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

Easy Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

Easy, Convenient, and Less Expensive!

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

Easy Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

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!

  1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
  2. 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!

    $35 off - Sun Basket

 

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

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

Easy Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

 

The Recipe: Easy Lemon Chicken with Roasted Potatoes

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

5 from 13 votes
Lemon Chicken with Roasted Potatoes
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

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

Course: dinner
Keyword: chicken dinner, Paleo, roasted potatoes, whole30
Servings: 2 servings
Author: Sun Basket Meal Delivery
Ingredients
  • 3/4 pound new potatoes (white, rose or yukon gold work well)
  • 1 sprig fresh rosemary
  • 1/2 pound baby broccoli (broccolini)
  • 3 tablespoons extra virgin olive oil
  • 10 ounces boneless chicken thigh pieces
  • 1 lemon
  • 2 medium shallots
  • 1 teaspoon fresh garlic, grated or minced
  • 1 teaspoon fresh oregano
  • 1/4-1/2 teaspoon red chili flakes (note: red pepper flakes lose potency over time, so if yours aren't fresh you may want to add a bit more)
  • 1 cup chicken broth
  • 1/4 cup white wine (white grape juice or water for my paleo/whole30 friends)
Instructions
Roast the potatoes and baby broccoli:
  1. Heat the oven to 425ºF.

    Scrub the potatoes; cut them into quarters.

    Trim the ends from the baby broccoli, strip the rosemary leaves from the stems; coarsely chop the leaves. Set aside.

    On one end of a sheet pan, toss the potatoes and rosemary with 1 tablespoon olive oil, bake for 20 minutes.

While Potatoes Roast Prep Remaining Ingredients:
  1. Peel and finely chop the shallots.

    Finely chop, press, or grate enough garlic to measure 1 teaspoon.

    Strip the oregano leaves from the stems; coarsely chop the leaves

    After potatoes have cooked for 20 minutes, remove pan from oven add the baby broccoli with 1 to 2 teaspoons oil and toss. Season the broccoli and potatoes with salt and pepper. Place back in the oven and roast until tender and lightly browned, another 15 minutes or so.

While the vegetables roast, brown the chicken and lemon slices:
  1. Transfer chicken to a plate; pat dry with a paper towel. Cut thighs in half, season generously with salt and pepper.

    Thinly slice half the lemon; juice the other half and set aside for finishing the dish.

    In a large frying pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through (3 to 5 minutes a side). Transfer to a plate.

    Add the lemon slices to the pan; cook until browned on one side, 2 to 3 minutes. Transfer to the plate with the chicken; do not clean the pan.

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

Finish the chicken:
  1. Add ¼ cup white wine (or water) to the shallot mixture; bring to a boil, loosening any browned bits. Add the broth, chicken, and lemon slices; bring to a boil. Cook at a vigorous simmer until the chicken is cooked through, 2 to 4 minutes. Stir in the lemon juice; season to taste with salt and pepper.

  2. Remove vegetables from oven when they are browned and slightly crispy, plate. Add chicken and pour sauce over the top!

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Macerated Berries and Sour Whipped Cream

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

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

What are “Macerated” Berries?

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

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

What is “Sour” Whipped Cream?

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

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

What Are “Scones”?

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

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

Sugar Free Options:

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

The Recipe: Macerated Berries and Sour Whipped Cream

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

5 from 3 votes
Macerated Berries and 'Sour' Whipped Cream
Prep Time
10 mins
Total Time
55 mins
 

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

Course: Dessert
Keyword: berries, dessert, fruit, whipped cream
Servings: 4 servings
Author: Linda Spiker
Ingredients
The Berries:
  • 6 cups mixed berries (if using strawberries, slice them) I used strawberries, raspberries, and blueberries
  • 1/2 cup fresh squeezed orange juice
  • 1/4 cup granulated organic sugar or natural sweetener of your choice (see link to Lankanto above)
The Sour Whipped Cream
  • 1 pint heavy whipping cream
  • 1/2 cup sour cream
  • 1/4 cup organic powdered sugar, or natural sweetener of your choice
  • 1 teaspoon vanilla paste or extract
Instructions
Making berries:
  1. Place all berries in a large bowl and stir until mixed, remove 1/3 of the berries, place in a smaller bowl and add orange juice and sugar. Use a fork to smash berries and mix sugar

  2. Pour smashed berries over the berries in the big bowl and stir well. Let sit on the counter for 45 minutes, stirring occasionally and watch the magic happen

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

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

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Grilled Chicken with Strawberry and Arugula Salad!

Spring and summer, the time for simple, lovely, easy to put together meals. We love this Grilled Chicken with Strawberry and Arugula Salad for it’s simplicity, flavor and beauty. See what we mean…
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Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

 

The Chicken:

Brining is the secret to success when it comes to boneless, skinless chicken breasts (don’t worry it’s easy!). These breasts were brined in sea salt salt and water for 30 minutes, then grilled to juicy perfection. No dry, tasteless chicken breasts here!

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

The Salad:

Peppery arugula with sweet, ripe, colorful strawberries, sprinkled with roasted pine nuts. So simple. So lovely.

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

The Dressing:

We give you two choices: we prefer an olive oil and white balsamic vinaigrette on this salad. It’s smooth, fresh and light, perfect for spring and summer. But you can also use a traditional balsamic.

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

 

The Recipe: Grilled Chicken with Strawberry and Arugula Salad!

What you need: Himalayan or kosher sea salt for brining and a quality white balsamic vinegar (<—our fave but we also like this one) If you prefer you can use a traditional balsamic. You will also need parchment paper and a rolling pin for pounding chicken.

5 from 8 votes
Grilled Chicken with Strawberry and Arugula Salad!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A fresh, light, beautiful spring/summer salad with a choice of white balsamic vinaigrette or traditional balsamic vinaigrette. Paleo and Whole 30!

Course: dinner, Main Course
Cuisine: American, BBQ, grilling
Keyword: #bbq, #easy dinner, Paleo, whole30
Servings: 4
Author: Linda Spiker
Ingredients
For Chicken:
  • 4 smallish boneless skinless chicken breasts, pounded and brined
  • 6 cups water
  • 1/3 cup sea salt, I use Himalayan sea salt, but you can use Kosher too
  • sea salt, pepper, olive oil
For Salad:
  • 4 cups organic baby arugula
  • 2 cups sliced organic strawberries
  • 1/4 cup roasted pine nuts
For White Balsamic dressing:
  • 1/3 cup extra virgin olive oil or avocado oil
  • 3 tablespoons white balsamic
  • 1 tablespoon fresh lemon juice
  • pinch sea salt and black pepper
If using traditional balsamic
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon dijon mustard
  • pinch sea salt and pepper
Instructions
  1. Place water and salt in a large bowl and stir

  2. Place chicken breasts between folded parchment paper and pound with a rolling pin until uniformly thick (about 3/4" thick is best)

  3. Place breasts in salt water for 30 minutes

While breasts brine, prepare salad and dressing, preheat grill:
  1. After breasts have brined for 20 minutes, place lettuce and sliced berries on platter, sprinkle with pine nuts and  whisk together dressing ingredients

  2. Preheat grill on high, about  425 degrees

  3. After breasts have brined for 30 minutes, remove breasts from water, pat dry with paper towels

  4. Brush with olive oil and season with salt and pepper, to taste

  5. Place breasts on preheated grill, close lid and cook until nice golden grill marks are established (3-4 minutes), then turn the meat a quarter turn (don’t flip, just rotate the same side a 1/4 turn) and cook until new criss-cross marks appear.  (3-4 minutes)

  6. Turn breasts over, lower heat to med/low (about 350 degrees) close lid and cook for five more minutes until just cooked through. Don't over cook! Remove from grill

  7. Whisk dressing again and dress salad

  8. Leave whole or if desired, cut breasts on the diagonal and serve topped with salad

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Grilled Naan Chicken Salad Wraps with Cherry Salsa!

When it comes to summer and cooking, for us it’s all about not really cooking at all, which is where these Grilled Naan Chicken Salad Wraps with Cherry Salsa come in!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

No “Real” Cooking Required:

Ok we love a big elaborate BBQ for sure. But sometimes we want that fun, outdoor BBQ experience without all the fancy sauces, multiple courses, and clean up. When we want a fast delicious grilled menu in minutes, we opt for these Grilled Naan Chicken Salad Wraps with Cherry Salsa. Just heat naan outside on the grill or inside on a grill pan, add lettuce, rotisserie chicken, cherry salsa and some feta and voila! A tasty, gorgeous meal with very little work.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

The Salsa:

This salsa is not only beautiful, it’s a sweet, tart, spicy, salty combination that compliments the savory chicken and feta perfectly. To make your life easier, use a cherry pitter. It’s a little hand held device that pops that pit right out! But if you don’t have one, no worries, I give instructions for pitting cherries the old fashioned way in the recipe below.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

That’s a Wrap!

Wrap all that goodness up in warm grilled naan and it’s heaven on earth. Your mouth and your belly will be happy. You hands will be too, since there will be like three dishes to wash…unless you use paper plates and then there won’t be one.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

If Peaches are More Your Jam…

Click here for the same recipe, different salsa!

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

The Recipe: Grilled Naan Chicken Salad Wraps with Cherry Salsa

Tips and what you need: To make your life easier, use a cherry pitter. If cooking indoors, you will need a grill pan. If you aren’t sure how to handle a hot pepper click here for a tutorial.

5 from 3 votes
Grilled Naan Chicken Salad Wraps with Cherry Salsa!
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A quick and easy meal that is warm, delicious and satisfying! Please see "tips" above in blog post for advice on pitting cherries.

Course: dinner, lunch
Keyword: cherry salsa, chicken wrap, wrap
Servings: 4 wraps
Author: Linda Spiker
Ingredients
Cherry Salsa:
  • 1 cup pitted and quartered cherries (I used red and yellow)
  • 1/4 cup finely chopped red onion
  • 1-2 teaspoons or more or less finely minced jalapeno, basically use as much or as little as works with your level of heat tolerance
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons roasted salted pepitas (pumpkin seeds)
  • juice of half a lime
  • sea salt to taste
Wraps:
  • 2 cups warm rotisserie chicken
  • 2 cups fresh lettuce (I used baby greens)
  • 1/2 cup crumbled feta or soft goat cheese
  • 4 pieces naan bread, grilled
Instructions
  1. Note: To save time I recommend using a cherry pitter. If you choose to do it by hand, no problem! Use a knife to score the cherry around the pit, then twist each half of the cherry in opposite directions, cherry will come apart. Use fingers to pry that pit out!

Cherry Salsa Prep:
  1. Pit and dice cherries, toss with minced jalapenos, onions, lime juice, sea salt, pepitas and 1/2 tablespoon cilantro, reserving the rest for garnish. Set aside

Wraps:
  1. If using an outdoor grill, preheat to 400 degrees with lid closed. If cooking indoors use a grill pan on the cooktop to heat naan right before serving.

  2. Shred warm chicken by hand

  3. Add naan to pan or outdoor grill and cook each side until grill marks are established and bread is hot (1-2 minutes)

  4. Add lettuce to each piece of naan, add shredded chicken, feta and salsa, sprinkle with remaining cilanto

  5. Serve

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French Toast with Raspberry Compote!

We celebrated my 57th birthday and Mother’s Day in France this May. What a spectacular vacation. Of course I had to come home and share a French inspired meal and I think you are going to love it! This is my French Toast with Raspberry Compote, a breakfast guaranteed to please!
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French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

The French are All About The Pastry For Breakfast

Croissants, French Bread, toast with preserves, you name the bread, the French will eat it for breakfast. Did we have this exact breakfast in France. Nope. Never. But it was inspired by the French love of pastry and preserves.

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

Where We Went and What We Did:

This trip was all about visiting our daughter, son in law, and grand baby Minna, who live in the heart of Paris.

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

And while we did have my 57th birthday dinner at Les Ombres near the Eiffel Tower, we spent the next several days in Barbizon.

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

Barbizon is a small town about an hours drive from Paris. While there we shopped for food at open markets, perused the art shops, and took walks through the forest on the way to our in laws house for meals in the garden.

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

If you go to Paris I highly recommend spending a couple of days in Barbizon or nearby Fountainebleau. The French certainly do appreciate beauty. At every turn there seems to be  something charming to catch your eye.

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

And don’t even get me started on the parks in France. The most exquisite, well thought out and relaxing parks I have ever seen!

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

A Trip To Trouville:

After visiting Paris and Barbizon we packed up and headed to Trouville, a small, quiet beach community in Normandy. Quaint is an understatement and the beaches were pristine!

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

Off to Chateau de Chambord!

So, do you want to visit France yet? How could you not? Our last few days in France were spent at the Chateau De Chambord. Yes, this is real life.

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

We toured, ate, relaxed, ate, boated, ate, slept, ate and ate. My pants are tight. I am not happy about it, but c’est la vie!

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

Want to See More?

Follow me on Instagram and check out my stories: Paris 2019, The Wedding, and France! (PS these links only seem to work on desktop…sorry phone viewers)

Now, Onto The French Toast!

I serve this vanilla laced French toast loaded with berries and drizzled with homemade raspberry compote. The compote only takes about 15 minutes to make and adds a beautiful splash of bright fuchsia! The compote can be served hot or cold and stores well in the fridge for five days. If you want to make the compote sugar free,  I recommend using Lankanto a natural 1:1 sweetening option! If you need a good gluten free bread I recommend New Grains Bakery. They ship to your door. I order and stock up the freezer.

French Toast with Raspberry Compote #frenchtoast #raspberrycompote #glutenfree #dairyfree

The Recipe: French Toast with Raspberry Compote! (GF, DF and Sugar free options offered)

What you need: if making this recipe sugar free, in place of sugar I recommend Lankanto a natural 1:1 sweetening option made with monk fruit and Stevia powder! If you need a good pan, read this <—click! If you need a good gluten free bread I recommend New Grains Bakery. They ship to your door. I order and stock up the freezer. To make this recipe dairy free use your favorite almond milk or make your own!

5 from 14 votes
French Toast with Berries and Raspberry Compote
Prep Time
10 mins
Cook Time
15 mins
 

A beautiful, elegant French Toast with Raspberry Compote. Gluten free, dairy free and sugar free options offered.

Course: Breakfast
Cuisine: French
Keyword: breakfast, dairy free, french toast, gluten free, sugar free
Servings: 4 servings
Ingredients
Raspberry Compote
  • 3 cups fresh raspberries, rinsed
  • 3 tablespoons granulated sugar (or Lankanto a natural low carb sweetener linked above)
  • 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons water
French Toast
  • 8 pieces of your favorite bread (I use GF sour dough from New Grains Bakery linked above)
  • 4 eggs, whisked
  • 2/3 cups milk or almond milk
  • 1 teaspoon vanilla or vanilla paste
  • 4 tablespoons butter, ghee or coconut oil
  • 1 pinch sea salt
  • 1 cup fresh raspberries, for topping
  • powdered sugar, for garnish, optional
Instructions
Raspberry Compote
  1. Add all ingredients to a saucepan, mix well, bring to a boil

  2. Reduce heat and simmer for 10 minutes, stirring occasionally

  3. Fruit should begin to break down and thicken. The longer you cook the thicker it will become so use your own judgement. When compote looks like a thin syrupy jam, turn off heat. If you wish to remove seeds (completely optional), pour through a screen colander and use a spatula to push liquids through screen, discard seeds. Use compote warm or cold. Can be stored covered in the fridge for 4-5 days or frozen for a month.

French Toast
  1. Whisk eggs, add milk and vanilla, whisk more

  2. Place pan or skillet on medium heat. When pan is hot, melt butter, ghee or coconut oil. Make sure pan is evenly covered with oil

  3. Add bread to pan and cook until golden brown on each side

  4. Top with berries and compote, garnish with powdered sugar if desired

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