How Did Vodka Sauce Develop?

There are varied opinions as to its origin. Some say it was created in Rome to boost vodka, and that could be true, but it doesn’t feel very Italy Italian to me. Others report that it started at a restaurant in New York City, when a Chef Luigi Franzese of Orsini’s, needed to thin a sauce, and added vodka and heavy cream.

I recently ate at a new beautiful Italian restaurant in Nashville which served a most delicious vodka sauce, and it was my inspiration to make it again and put a spin on it, adding sausage.

A good tomato sauce has very few ingredients in it. That’s an Italian way of cooking. Onions drive the flavor more than garlic (outside of a few exceptions) and that’s true of this sauce, which uses an entire onion, finely chopped.

What is Vodka Sauce

It’s very simple. Vodka sauce is a tomato sauce with onion, vodka, heavy cream and some red pepper flakes.

Sausage is an option and one we especially like, serving this on rigatoni or penne pasta.

Process

Gather ingredients.

• Italian Sausage
• Olive Oil
• Garlic
• Onion
• San Marzano Tomatoes
• Vodka
• Parsley
• Heavy Cream
• Pecorino Cheese
• Red Chili Flakes

Cook loose Italian sausage in same pot you will make the sauce. Crumble into small bite sized pieces. Add diced onion for a few minutes in same pot, then add garlic.

TIP: If you are using whole tomatoes as I do, blend them first. The flavor is best with whole marzano canned tomatoes, but I use a stick blender to make a puree.

Add tomatoes to the pot. Follow with the fresh herbs, salt, pepper, and cook for twenty minutes. Add vodka and cook another 30 minutes on low, making sure the alcohol is burned off. Add in heavy cream, followed by pecorino or parmesan cheese. Cook pasta al dente. Add sauce to pasta. Add the red chili flakes (to taste). You may have more sauce than needed, which can be saved or frozen. Serve with more Pecorino or Parmesan cheese at the table.

More Pasta Recipes

• My Favorite Spaghetti and Meatballs Recipes
• Rigatoni with White Beans
• Hearty Rigatoni with Beef
• Spaghetti Bolognese
• How to Cook Pasta Like an Italian

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Vodka Sauce

Vodka Tomato cream sauce with rigatoni

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic minced
• 1 medium onion small dice
• 1 pound loose Italian sausage
• 1 28 ounce can whole San Marzano tomatoes
• 1/4 cup vodka
• handful fresh parsley
• few fresh basil leaves if you have it, don’t use dried
• 1 1/2 cups heavy cream
• 1 cup parmesan cheese or pecorino divided
• 1/2 teaspoon crushed red pepper
• 1 pound rigatoni (small size)

Instructions

• Blend tomatoes to a sauce. I use a stick blender to do this. Set aside.
• Heat olive oil and butter in large sauce pan. Saute loose sausage until cooked through.

  Add diced onion for about 3 minutes. Add garlic, and sautè about a minute.
• Add tomatoes that have been blended to a puree.
• Add in fresh herbs such as parsley and basil (remove later)
• Cook for twenty minutes.
• Add in vodka.
• Stir, simmering on low for twenty or more minutes. Taste to make sure alcohol has burned off before adding in cream.
• Add in heavy cream. Stir.
  
• Stir in a 1/2 cup freshly grated parmesan or pecorino cheese
• Add in crushed red pepper.
  
• Cook pasta according to directions for al dente.
• Serve pasta in large bowl, and add just enough of the sauce you need, making sure to scoop up the sausage into the bowl. You may have some sauce left over.
  
• Serve with more parmesan or pecorino cheese.
  

The post Best Vodka Sauce Recipe with Sausage appeared first on Spinach Tiger.

Sometimes it’s beef/pork, or beef/veal or beef/pork/veal. Today it was all ground beef, because it’s what I had on hand, but it was very high quality ground beef and suited the gnocchi perfectly.

Gnocchi with Bolognese is Italian Meat and Potatoes

Over the last decade or so the idea meat and potatoes has gotten a bad rap. The “thin” generation of the 1950-70’s ate meat and potatoes several dinners a week. It’s all in portion control, healthy ingredients.

It’s not typical to serve bolognese with gnocchi. I usually serve it with a paparadelle pasta, but I thought it would be fun to make a serious comfort food dish as a play on meat and potatoes. Everyone loved it and I actually made it twice in one week with no complaints.

You can make your own gnocchi with the recipe below or buy they store bought. The big advantage of using gnocchi is that they cook in about a minute.

I’ve made no egg version here, but this version uses egg yolks, and they come out perfectly soft. The other thing I did differently from my other recipe is changing the flour to an Italian flour.

Gnocchi Ingredients

• 1 pound potatoes
• 1 cup unbleached flour, more as needed
• 2 egg yolks

I baked the potatoes and while still warm put through a ricer, which also makes the best mashed potatoes.

When you rice the potatoes warm with the skins, they come right off. Don’t use more flour than necessary or the gnocchi will be tough.

Bolognese Sauce

I have made no less than six bolognese recipes here. The basic technique is always the same, but the variations come with the meat chosen and sometimes a fun addition for the fall season. Whatever you choose from the very classical recipe or a recipe with a twist, you will find them hearty, delicious, and perfect for gnocchi.

• Five Bolognese Recipes
• What is Bolognese, Your Questions Answered and One New Bolognese Recipe

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Gnocchi with Bolognese

An Italian meat and potatoes comfort meal, Potato gnocchi with Bolognese.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

Gnocchi Ingredients

• 2 pounds potatoes
• 2 cup unbleached all-purpose flour
• 4 egg yolks

Instructions

Gnocchi Instructions

• Bake potatoes in 375 degrees oven, until tender in middle. This is better than boiling the potatoes, because it will dry them out. If you rice the potatoes, you will not need to peel. The peel comes right off.
• Do not add all the flour at one time. Start by adding a half cup and then keep adding, just until you have a dough you can work with.
• Add in egg yolks. Don’t overwork. If the mixture seems too wet, add a little flour a tablespoon at a time. Too much flour will make gnocchi tough.

  Roll into cylinder, cut in 3/4” pieces and taking it lengthwise across a fork, depress center. The center should be thinner than the edges, which helps to keep the gnocchi tender.
• The ridges serve to hold the sauce.
• Use 4 quarts of water in sauce pan to boil. Add salt. In the beginning, add 3 gnocchi and cook only FOR TEN SECONDS. Taste and if too floury, add only 2 or 3 seconds. If you are tempted to cook your gnocchi behind this point, they will become the dreaded piece of rubber.
• Time your gnocchi to be ready when your sauce is done, cooking the gnocchi in the last stretch of those 45 minutes. When gnocchi is ready, add grated cheese, and then the sauce.
• Serve immediately. Season to taste.

Notes

Double recipe for 4 to 6 servings.

The post Gnocchi Bolognese (Italian Meat and Potatoes) appeared first on Spinach Tiger.

Fresh Green Beans, Potatoes with Pesto is one of best summer side dishes you can make. This is a classic Italian combination (often made in the Lombardy region with pasta). The combination just works, and it’s the pesto that brings it together. It tastes like summer but delivers comfort.

This is a dish served room temperature and can be your go to for a barbecue or summer potluck.

You can use your favorite pesto of which I have several recipes here, which I will list.

If you’re in a hurry a store bought pesto works, but if you’re like me and have a ton of basil this summer due to the daily rain we have been experiencing in Tennessee, you’ll want to use it.

What Kind of Potatoes for this Recipe? How to Cook!

You want to use Waxy Potatoes, but that will hold their shape and not fall apart.

I like to use yukon golds. But other choices include red potatoes and new potatoes.

• Put the potatoes into cold salted water.
• Bring to a boil, and then turn down to simmer.
• Test with a fork, which should easily penetrate the potatoes.
• Drain immediately.
• Make sure potatoes are same size. I will try to buy similar sized potatoes and just cut in half. As they cool, the skins will slip off. Then I will cut into large bite sized pieces.

How to Boil Greens Beans?

Rinse, trim and place in boiling water for 5 to 10 minutes, depending on how “done” you want your green beans. I like them somewhere in the middle. When

TIP: I threw the green beans in with the potatoes during the last six minutes of cooking, saving a pot.

Pesto (Many Variations)

I have made many different variations over the years, mainly changing out the nuts. Pine nuts are expensive, but I think they are an optimal choice. However, blanched (no skins) almonds, pistachios and macadamia nuts work well too. Another great option in this recipe would be a mint pesto (mix mint with basil) for a fresh take.

• Bucatini, Scallops with Almond Pesto
• Mint Pistachio Pesto
• Authentic Italian Pesto with Pine Nuts
• Shrimp with Macadamia Nut Pesto

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Green Beans Potatoes with Pesto

Boiled Potatoes with a Pesto, served at room temperature makes the most delicious Italian Potato Salad.

Course Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound golden yukon potatoes
• 1 cup Basil Pesto

Pesto

• 2 cups tightly packed fresh picked basil leaves
• ½ cup extra virgin olive oil
• 2-4 tablespoons starchy water from boiled potatoes
• 3 tablespoon pine nuts, blanched almonds or pistachios
• 2 cloves of garlic finely chopped before processing
• 1 teaspoon salt

Complete by Hand

• 1/2 cup freshly grated pecorino romano cheese
• 3 tablespoon butter optional

Instructions

• Scrub the potatoes clean. Remove any parts of skin that you would not want to eat. Leave skins on,
• Cut in half or if small no need to cut. Keep them even sized.
• Trim green beans.
• Put in large pot with cold water 2 inches above potatoes.
• Bring to boil. Turn down to a simmer, until the potatoes are fork tender.

  At this point add trimmed green beans.
• Drain but reserve 1/4 cup of starchy water for the pesto.
• The skins of the potatoes should slip off. Cut as needed into large bite sized .

Pesto

• Wash basil and pat with paper towels. Process garlic, pine nuts (or other choice of nuts) basil, olive oil for processor until you have a creamy consistency. At this point add in some hot starchy water, a tablespoon at a time to thin down just a bit.
• Add in the rest of the ingredients by hand, first adding in all cheese until it is really smooth. Then add butter in at the end. You can choose to skip the butter if you want to.
• Toss potatoes and green beans with pesto while they are still warm. Serve at room temperature.

The post Summer Side: Green Beans, Golden Potatoes with Pesto appeared first on Spinach Tiger.

How to Fry Eggplant without Breadcrumbs

I discovered this method when making chicken francaise and wondered if this could deliver the same results. All you need are a few ingredients:

• Eggplant
• Eggs
• Parmesan or Pecorino Romano Cheese
• Italian Seasoning
• Olive Oil
• Salt and Pepper

I used two kinds of eggplant, the regular size and the long skinny size, which I cut into coins.

• Use a peeler to remove the skin from larger sized eggplant, leaving it on the smaller size. This is a personal preference. You can leave the peel on.
• Slice about a half inch thick.
• Salt a baking sheet. Place eggplant on the salted sheet. Salt the eggplant on top side.
• Allow the eggplant to sit and lose moisture for at least 30 minutes. Then use paper towel to dry eggplant, and remove most or all of the salt.
• Dip in beaten egg. Dip in grated cheese.
• Add oil to frying pan. Make sure it’s hot before adding eggplant.
• Fry a few minutes each side until golden.
• Sprinkle with salt, pepper, Italian Seasoning.
• Make sure the pan isn’t crowded. Fry in batches, removing eggplant to paper towel.
• Add more oil if necessary for next batch.

Pecorino Romano or Parmesan Cheese?

I prefer pecorino romano over parmesan, but this recipe uses with either. Make sure you grate it fresh and very fine if you can. Pecorino is a sheep’s cheese with a distinctive tang and is saltier.

What to Do with Fried Eggplant

• Eat them just as is with salt. We used to devour the eggplant in minutes.

• Eggplant Bruschetta: Serve as an appetizer with an Italian Chopped Tomatoes, Basil, Olive Oil

• Eggplant Parmesan – this is truly comfort food. Use the eggplant to layer tomato sauce and mozzarella cheese.

• Eggplant Coins can also be served with a Yogurt Dip, ranch dressing or Tzatziki.

Eggplant Caprese

Make this even better as a starter course by adding tomato, basil and mozzarella cheese for a twist on caprese. You can chop the mozzarella or use mozzarella round. Make sure to add salt and pepper as a finishing touch.

More Eggplant Recipes

• Eggplant Soup
• Eggplant Rollatini
• Eggplant Parm with Pepperoni
• Italian Sausage Stuffed Eggplant
• Eggplant Lasagna
• Eggplant Benedict

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Keto Fried Eggplant Recipe

Course Vegetable

Cuisine Italian

Keyword keto eggplant

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Counter time for Sweating Eggplant 1 hour hour

Author Angela Roberts

Ingredients

• 1/4 cup olive oil use as needed
• 2 eggplants
• salt
• 2 eggs
• 2 cups pecorino romano or parmesan

Instructions

• Remove skin before slicing, using a potato peeler. You can choose to leave skin on.
• Slice eggplant. I like it medium thick, about 1/2 inch if I'm baking it without stacking it.
• Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
• Make sure to wipe off salt with paper towels before dipping into egg.
• Beat 2 eggs. You may not need all, so beat more as you need them.
• Add salt and pepper into eggs.
• Heat about an inch of oil in frying pan.
• Dip into egg, then pecorino cheese and fry eggplant over medium heat.
• Season with sea salt.
• Eat as is or use for eggplant bruschetta, eggplant lasagna, etc.

Notes

I like grated pecorino romano, but you can use parmesan. Pecorino is a sheep’s cheese. Parmesan is a cow cheese.

The post Parmesan Cheese Fried Eggplant Bruschetta (no breadcrumbs) appeared first on Spinach Tiger.

What is a Caprese Salad?

When we think of caprese salad, we think of fresh tomatoes with mozzarella, a bit of fresh basil and some form of vinaigrette. I usually only like olive oil, salt and pepper with fresh tomatoes and mozzarella, but topping with fresh corn is a summer game changer. And, for a summer corn caprese salad, you don’t have to cook the corn, which adds sweetness and texture.

Ingredients for Corn Caprese Salad

• Ripe Tomatoes (can be almost any kind as long as they are ripe, sweet, juicy)
• Fresh mozzarella or burrata
• Fresh basil (or pesto)
• Extra virgin olive oil
• Fresh Corn
• Salt, Pepper

Pesto/Pistou Variations

The difference between pesto and pistou is basically the addition of nuts and cheese. A pistou is easy to make with just garlic, olive oil, basil, salt and pepper. It comes together very easily. However, you can also add a full pesto to this salad. Or, just use olive oil with freshly cut basil. This is more of an idea for caprese than anything you have to follow exactly. I’ve even thought of doing with an addition of fresh peaches along with the tomatoes.

I have several pesto recipes here at spinach tiger. This is my classic recipe, but I’ve been replacing the pine nuts with roasted, salted macadamia nuts (about 1/3 cup). You can also use pistachio nuts as I did in this recipe. You can replace the basil with fresh mint as I did here.

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More Pesto Recipes from Spinach Tiger

• Snapper with Pesto
• Grilled Lollypop Lamb Chop with Mint Pistou
• Ricotta Peas Pesto Appetizer
• Italian Potato Salad with Authentic Pesto
• Party Caprese Salad
• Caprese Party Sandwich
• Chicken with Creamy Pesto
• Seven Herb Pesto

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Corn Caprese Salad Recipe

Corn Caprese Salad with Tomatoes, Basil or Pesto, Fresh Mozzarella,

Course Salad

Cuisine Italian

Keyword caprese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 8 ounces Fresh Mozzarella or burrata
• 3 fresh summer tomatoes
• Pistou Recipe Below enough to cover tomatoes and cheese
• 1/2 cup Pesto or
• 2 handfulls basil
• ⅓ cup olive oil
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 1 cob fresh corn

Pistou

• 2/3 cups fresh basil
• 1 clove garlic
• 1/3 extra virgin olive oil
• 1/2 teaspoon salt

Instructions

• If using large tomatoes, cut in thick slices, serve immediately.
• Set cheese out about 30 minutes in advance to enjoy the flavor and texture.
• Toss with cheese, olive oil, basil, salt, pepper or pesto
• Slice corn off of the cob.
• If using pistou or pesto spoon over salad, then top with corn.
• Season with salt and pepper as needed.

Pistou

• Combine all ingredients. Add salt as needed.

The post Summer Caprese Salad with Fresh Corn appeared first on Spinach Tiger.

Once you’ve spent ten minutes gathering all your ingredients, you will spend about 15 minutes at the stove.

You can make this with boneless chicken breasts or boneless thighs. In other posts, I made a very similar recipe with salmon and then with shrimp. Don’t be afraid to use thighs instead of breasts. They can be tastier and are more affordable.

Ingredients

• Boneless Chicken Breasts or Thighs
• Shallots (can use onion, but shallots are more flavor)
• Garlic
• Sun Dried Tomatoes (I use jar in oil and chop)
• Heavy Cream
• White Wine
• Pecorino or Parmesan Cheese
• Spinach (I buy pre-washed, organic) and use the entire container

Process for Creamy Tuscan Chicken

It’s important to get everything measured and ready, as this recipe moves fast.

• If using chicken breasts, place between plastic or parchment paper and flatten with a rolling pin. You want the chicken cutlets thin, but not too thin, about 1/2 inch. Chicken swells up when cooking, so keep that in mind. If using boneless thighs, the meat is already thin enough.
• Have butter and oil ready.
• Pre-Chop: Sun Dried Tomatoes, Shallots, Garlic, Parsley (for garnish).
• Measure out: Wine, Heavy Cream
• Pre-grate pecorino or romano cheese.
• Spinach: If not pre-washed, wash and dry thoroughly.

Tips

• Make sure pan is large enough to handle the chicken, sauce and spinach.
• Don’t overcook the chicken breasts, or they will be dry and tough.
• If you substitute sun-dried tomatoes with cherry tomatoes, add a good squeeze of lemon.
• Make this dish dairy free, skipping butter and cheese, substituting heavy cream with coconut milk.
• Replace white wine with 2 tablespoons lemon juice.
• Serve with mashed potatoes, rice or cauliflower rice.
• Leftovers can be refrigerated and reheated in the oven at 350 degrees F.

Similar Recipes

• Chicken Dijon
• Chicken with Mustard Cream Sauce
• Greek Chicken Thighs
• Chicken Francaise with Lemon Sauce
• Chicken Picatta with Lemon and Capers

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Creamy Tuscan Chicken

Creamy Tuscan Chicken with Sun Dried Tomatoes and White Wine

Course Entree

Cuisine American

Keyword shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 4 pound boneless chicken breasts (or 8 thighs)
• 3 tablespoons butter
• 3 tablespoons olive oil (or avocado oil)
• 2 small shallots minced
• 3 cloves garlic
• 1/2 cup white wine
• 1 cup heavy cream see notes
• 1/2 cup chopped sun dried tomatoes
• 1/2 cup parmesan or romano pecorino cheese grated
• 3 handfuls spinach leaves
• 1 tablespoon flat Italian parsley
• 1 teaspoon salt
• 1 teaspoon black pepper or to test
• 1/4 teaspoon red chili flakes optional

Instructions

• Get all ingredients in place, as this recipe is made quickly. Chop shallots. Prepare fresh garlic. Chop sun dried tomatoes. Measure out wine, cream. Wash and dry spinach (I use a pre-washed).
• Pound boneless chicken breasts to about 1/4 inch. Cut in half.
• Melt 1 tablespoon of butter in pan with 2 tablespoon of olive oil. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
• Saute chicken on medium heat. Add more oil if needed. You may have to fry chicken in two rotations, as you want to give chicken room in pan. Sautè about 4 minutes each side. Remove from pan.
• Add remaining butter to pan. Add chopped shallots and soften. Add garlic and sautè for a minute.
• Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important for about a minute.
• Add in heavy cream, sun dried tomatoes and optional red chili flakes. Add in pecorino or parmesan cheese.
• Add in spinach leaves. Add chicken back in and turn off heat.
• Sprinkle with chopped parsley.
• Season to taste with salt and pepper.

The post Creamy Tuscan Chicken appeared first on Spinach Tiger.

There is a good reason to be picky because the caprese must be made with fresh mozzarella and the freshest tomatoes. This is truly a summer dish; however, in the off season, grape tomatoes like wild wonders will work fine.

Prosciutto Caprese Party Sandwich with Pesto

Prosciutto Caprese Party Sandwich with Pesto is a total crowd pleaser.

Caprese Salad with Pepperoni

This sandwich toasts the bread and mozzarella and tops it with pepperoni.

What is a Caprese Salad?

This idea of mozzarella, tomatoes and basil comes from the island of Capri, this simple dish is referred to as insalta caprese.

It presents the colors of Italy, and must have good extra virgin olive oil and salt. Adding a drizzle of balsamic is not typical, but if your tomatoes aren’t sweet enough, a small drizzle of GOOD balsamic (syrupy) can help.

• Red – Tomatoes
• White – Mozzarella
• Green – Basil

There are several myths as to its origin, one as a patriotic sandwich, one from a hotel, and one simply as a smart, peasant combination of ingredients. What is actually true is its popularity here in Italy and here in the States. The best we ever ate in a restaurant was during our first trip to Italy. I got the salad and my husband got the sandwich. To this day, he talks about that sandwich. Why? Because simple recipes must be made with the best of ingredients and balanced just right.

These are the actual pictures of our lunch in Chianti, Tuscany, at a very casual cafe. I like that they added some olives in and used buffalo mozzarella.

Lettuce Wrap Caprese Salad

Lettuce wrap caprese salad has no formal recipe. It’s an idea. After enjoying a large Sunday brunch, we only wanted and needed a very small dinner. Thus, the caprese lettuce wraps were born.

Summer Caprese Salad with Fresch Corn

Summer Caprese Salad with a southern twist. Here’s a twist on caprese salad, adding in fresh corn and using pesto. You could just use torn basil leaves.

Creamy Burrata and Heirloom Tomatoes

Burrata with summer tomatoes over arugula is a dream dish. Don’t forget to use lots of fresh basil, and if you have homemade sourdough bread, you have dinner.

As you can see, there are many versions of caprese salad, and you might have a few of your own. Let me know in the comments.

Caprese Skewers

These caprese skewers make serving at parties easy, and everyone loves them. Check out the cute toothpicks.

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Tips for Caprese Salad

• Only use ripe tomatoes at room temperature. (Do not refrigerate tomatoes unless already cut).
• Take mozzarella or burrata out of the refrigerator at least 30 minutes before serving. Cold mozzarella has no taste when cold.
• Use a good extra virgin olive oil. Simple recipes need good ingredients.
• If you don’t have a nice syrupy vinegar, skip this.
• Top with fresh basil or Italian herbs and don’t forget the salt and pepper.
• Do add in some olives or cucumbers for a twist.
• Avoid raw onion (in my opinion, this ruins the salad.)

More Salad Ideas for Summer

Summer Salad Ideas can be found HERE.

The post Seven Caprese Salad Ideas appeared first on Spinach Tiger.

What is Chicken Francaise?

Chicken francaise is an egg battered chicken cutlet served with a lemon butter wine sauce.

History of Chicken Francaise

Chicken Francaise can also be spelled chicken francese. Both are considered correct.

This is not a dish from France or from Italy. It was created in America in Rochester, New York in place of the Italian Veal Francese. It is considered an Italian American creation, either in protest to veal or that chicken was more affordable.

How is Chicken Francaise Different from Chicken Picatta?

While both dishes use chicken and lemon, they are different, and I have a chicken picatta recipe here.

• Both recipes use boneless chicken breasts.
• Chicken Francaise is dredged in flour, then egg finish whereas chicken piccata often skip egg altogether and dredge in flour, sometimes with additional parmesan cheese. My keto friendly recipe for chicken piccata does use egg and almond flour.
• Chicken piccata is always is served with squeezed lemon and capers.
• Chicken francaise is served with lemon wine butter sauce, capers optional.

Traditional Chicken Francaise is made with boneless chicken breasts, dredged in flour and then dipped in egg. Unlike other dishes, it is not dipped back into flour or breadcrumbs, but immediately put into a pan with hot oil. The egg batter browns in a most unique and crispy way. The chicken is then topped with a lemon wine sauce.

Various Ways To Make Grain Free Chicken Francaise

• No flour, just egg finish with some optional pecorino romano
• Coconut flour, egg finish
• Almond flour, egg finish
• Flour dredge, egg finish
• Salt, Pepper
• Lemon

I’ve tried all various ways and believe it or not, I liked it with just the egg batter, first dipped into grated pecorino romano cheese, making this nut free, grain free, and very clean keto.

You can prepare the traditional way with a flour dredge before the egg battle, or try the other options. The key is to make sure the oil is hot and not to turn the chicken until the first side is done or it may stick. When done, set chicken aside while making the lemon wine sauce.

When is the Chicken Done?

The Chicken is done at 165 F. I always use a meat thermometer to be sure. Some recipes return the chicken back into the sauce. I prefer to cook the chicken all the way through on top of the stove, remove to warming platter, make the sauce and pour the sauce over the chicken.

Lemon Wine Sauce

• Lemon Juice
• Lemon
• White Wine
• Butter
• Chicken Broth
• Heavy Cream (optional)

Chicken Francaise is always topped with a lemon wine sauce, which is fairly easy to make. Sliced lemons are placed in hot pan with butter, white wine, lemon juice and chicken broth. Some recipes will add heavy cream or flour to thicken. I will either add heavy cream or a very small amount of xanthan gum to thicken.

See my recipe here for how to make a xanthan gum gel. This is very useful flour substitute for thickening sauces without grains.

This is a dish that should be eaten immediately once the sauce is finished. However, I have refrigerated left over chicken francaise and it was still good heated up.

Sides for Grain Free Chicken Francaise

In keeping with a grain free dinner, good sides could include cauliflower mash and or a good green salad.

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Chicken Francaise with Lemon Sauce

Chicken Cutlets made with no grains and a Lemon Sauce

Course Entree

Cuisine American

Keyword chicken breast, chicken francaise

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Ingredients

• 4 boneless chicken breasts
• 4 eggs
• 1/3 cup pecorino romano see notes for options
• 2 tablespoons finely chopped parsley
• 3 tablespoons water
• Salt and freshly ground black pepper
• 1/2 lemon thinly sliced in rounds

Lemon Sauce

• 1/2 lemon for juice
• 1/2 lemon for thin lemon slices.
• 1 cup chicken broth
• 1/2 cup dry white wine
• butter
• 1/2 teaspoon xanthan gum or see notes for option

Instructions

Chicken Cutlets

• Pound chicken to flatten cutlets. Season with salt and pepper.
• Place pecorino and half parsley in a dish for dredging.
• Beat eggs. Season with salt.
• Heat avocado oil in large frying pan.
• Dip chicken into cheese, followed by egg.
• Place into frying pan. Cook about four minutes each side. Turn when chicken easily moves. Chicken needs to be at 165 F. Place on paper towels. Make sauce.

Lemon Sauce

• Using same pan, add lemon slices, cook for a minute. Add broth, lemon juice. white wine and simmer until the alcohol burns off. Add butter and xanthan gum or xanthan gum gel and stir continually until sauce is thickened.
• At this point, you can return the chicken to the sauce or pour the sauce over the chicken. Serve with lemon slices, salt, pepper and parsley

Notes

You can dredge chicken francaise in flour before egg dip. 

You can use coconut flour, almond flour or just pecorino cheese prior to egg dip for grain free option.

Instead of using flour for lemon sauce, use a few tablespoons heavy cream, xanthan gum or xanthan gum gel. 

The post Best Recipe for Chicken Francaise appeared first on Spinach Tiger.

Every time I see a commercial for pepperoni pizza on TV, I get that little craving, but in my mostly keto life, that has to be saved for the once in a blue moon times. However, now that I’ve discovered these keto pepperoni Mozzaralla snacks, I can enjoy the idea of pepperoni pizza much more frequently.

I’ve used both whole milk and skim milk shredded mozzarella and pepperoni. In place of pepperoni, you could use chopped salami, or cooked crumbled sausage.

I stick these in my toaster oven at 400 degrees for about 6 to 10 minutes. Check and see at 6. The cheese will still be ozzing and you might not think they are done. Notice the outside crispiness, which will tell you they are done. Give them five minutes to cool and the cheese will solidify.

I like Boar’s head pepperoni which is slightly spicy. You can use any brand you like.

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Why Do I Like Pepperoni Mozzarella Bites

• Easy to Make takes less than ten minutes.
• Satisfies a pizza craving without any dough.
• No Carbs. A snack that satisfies, doesn’t make you hungrier.

More Low Carb Ideas

• Olive Feta Salad
• How to Make Perfect Hard Boiled Eggs
• Pimento Cheese Egg Salad Wraps
• Carnivore Waffles (eggs, mozzarella)

My Favorite Smart Toaster Oven

A snack like the pepperoni mozzarella can be made in minutes without heating your big oven.

The smart toaster oven I use is this Breville Model. It’s well worth it. You will use it everyday.

If you haven’t yet invested in a smart toaster oven, I hope to encourage you to consider this purchase. There are endless ways to use the smart oven because of all the modes, such as toast, roast, bake, airfry, reheat frozen, and so on.

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Keto Pizza Pepperoni Mozzarella Snack

Make Pepperoni Mozzarella Snack in less than ten minutes.

Course Healthy Snack

Cuisine Italian

Keyword pepperoni

Ingredients

• 2/3 cup mozzarella
• 9 slices pepperoni

Instructions

• Preheat oven to 400 degrees.
• Arrange mozzarella in flat mounds on parchment paper. Add Pepperoni.
• Bake for 5-8 minutes until edges are browned. You may think it's not done, but cheese will solidify within a few minutes. You should be able to pick it up without it dropping.

The post Keto Pepperoni Mozzarella Snack appeared first on Spinach Tiger.

For the last few years, I’ve been making them lunch at least three days a week. It’s become a thing and to make it even more special, we do a bible study at the lunch table. It’s become a core memory for all of us, feeding the body, feeding the soul.

These lunches take less than an hour, and sometimes are simply left-over dinners reheated and redone.

Orzo with Italian Sausage and White Beans (Cannellini Beans) is a perfect pre-ride lunch, full of carbs, protein and flavor. It only took 30 minutes to make and not one bite was left in the pan.

Orzo will absorb a LOT of liquid so make sure you do not throw out the pasta water. Keep adding until you get

Today, I had some spicy Italian sausage, (loose), white cannellini beans, passata, orzo, heavy cream, chicken broth, and a little white wine. The beans, passata and pasta are staples. You can make very quick meals with these ingredients. The sausage was a plus and we happened to have it. Of course, this dish started with sofrito, that is carrots, onion and celery.

The boys absolutely love this pasta dish of white beans and rigatoni and want it every week. This is kind of a spin on that. It’s easy comfort food, and even though it’s now Spring, there’s always time for the kind of food that makes you happy.

You might not know what passata is. You will find it in jars in the grocery store next to canned tomatoes. I like this because, you can use just the amount you want and then keep in refrigerator for at least a week.

Ingredients for Sausage Bean Pasta Recipe

• Italian Sausage
• Passata (found in jars, a tomato puree)
• Cannellini Beans
• Orzo
• White Wine
• Chicken Broth
• Heavy Cream
• Rosemary
• Garlic

More Pasta Recipes from Spinach Tiger

• Pasta with Peas and Bacon
• Tuscan White Beans Pasta
• How to Cook Pasta like an Italian
• Hearty Itakian Beef Rigatoni

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Orzo Sausage Beans Recipe

Course Pasta

Cuisine Italian

Keyword Italian sausage, orzo

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 2 tablespoons Loose Italian Sausage
• 1 pound Italian Sausage
• 1 can Cannellini Beans
• 1 cup Tomato Passata
• 1/3 cup white wine optional
• 1 pound Orzo Pasta
• 1/2 cup Heavy cream
• 2 sprigs Rosemary
• 1/2 cup Pecorino Cheese at the table

Instructions

• Begin this dish by boiling a large pot of water for the orzo. (Begin this, while cooking sausage in another pot). Cook pasta until al dente. Do not throw out pasta water, which will be added to dish.
• Heat oil in large frying pan or dutch oven, (large enough to fit the sausage and pound of pasta.
• Sauté garlic cloves until golden. Add sausage, breaking up into bite sized pieces and cooking all way through.
• Remove garlic cloves. Add passata, which will be just enough to mix into sausage. This is not a tomato sauce dish. Add in sprigs of rosemary.
• Add white wine if using and cook down on low for about ten minutes to cook off alcohol.
• Rinse can of beans. Add to dish.
• Season with salt and pepper.
• Add in orzo pasta. Mix thoroughly and add one ladle of pasta water. The starchy pasta water will help to thicken. You might need to add more passata. You can judge this if you think you need more. I never add more than one cup.
• Stir in heavy cream at the end.
• Serve with grated pecorino cheese.

The post Orzo, Italian Sausage, White Beans appeared first on Spinach Tiger.