There is always someone to help, someone who needs help and much to be grateful for if you are reading this.

I wish I could share this soup, because it has a soothing effect. It’s creamy, and flavorful in a way that creates a good soup memory. Perhaps you know someone who needs a bowl. Make it, put it in a big jar and deliver it to a friend. It woucl mean a lot.

True Food Kitchen Butternut Squash Soup (copycat)

 I’ve made butternut squash soup here before made with roasted apples, and that’s quite delicious, but this this version, inspired by True Food Kitchen has become my new favorite. The chef, at the time, gave me the recipe for the soup. I lost it, so I went back and ordered the soup again, taking in every bite, and memorizing the flavor.

Here’s the thing with the True Food Kitchen Butternut Squash Soup. It’s more about the texture that makes this soup so special and I remembered that the recipe used coconut milk. This is what gives the soup its special creaminess that makes this one of my all time favorite soups that comes out of my vitamix on a frequent basis. 

What do you need to make this butternut squash soup?

You need a beautiful, roasted butternut squash, a  can of coconut milk, freshly ground ginger,  turmeric and some heat. I use   piment d’espelette.   You could use a dash of cayenne pepper, but I find that can be harsh if not used properly, so go gently. 

 If I still find the soup a little too thick I’ll add a small amount of water or broth if available. Salt and pepper are a must, and if you like to garnish soup, as I do,  add some fried sage and toasted almonds. You could also add in some arils from a pomegranate! Arils are great in a spicy soup, balancing out the heat and adding a fun texture.

What Coconut Milk do I use for True Food Butternut Squash Soup?

I use the organic coconut milk from Trader Joe’s. It works beautifully. Coconut cream will be too rich. I have a friend who adds a banana to his butternut squash soup instead of coconut milk. He says it comes out very creamy and you don’t taste the banana. If anyone does that, please let me know how that goes.

How do you make a roasted butternut squash?

This is the best part. Roast it whole. It will shrivel and shrink up. Let it cool a bit, cut it lengthwise, take out any seeds, and scoop that beautiful flesh into a super blender, like a Vitamix. 

More Butternut Squash Recipes from Spinach Tiger

More Healthy Soups from Spinach Tiger

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True Food Kitchen Butternut Squash Recipe

Butternut Squash Soup made with Coconut Milk

Course Soup

Cuisine American

Keyword butternut squash, soup, true food kitchen

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 1 large butternut squash
• 1 can coconut milk
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons salt
• 1/2 teaspoon piment d'espelette or cayenne
• 1 teaspoon fresh grated ginger or to taste
• 1/2 cup water or broth if needed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt

Garnish

• 2 tablespoons butter
• 12 sage leaves
• 1/4 cup sliced almonds toasted

Instructions

• Preheat oven to 375 F.
• Roast butternut squash, whole until softened (about 30-40 minutes), depending on size.
• Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
• Scoop the seeds out and discard. Scoop out flesh into a bowl.
• Season squash salt, pepper. Add turmeric one teaspoon at a time (for personal taste), piment d'espelette or dash of cayenne (or heat of your choice).
• Place squash, fresh ginger, half of coconut milk, blend until thoroughly completely pureed. Add more coconut milk until incorporated and you get the creamy texture you desire. I use the whole can, but you may not want to.
• Move the soup into a pot to heat on low. You may choose to add in a little broth if you need to thin soup down.

Make Sage Leaves, Browned Butter

• In small frying pan, brown two tablespoons of butter. Add sage leaves should be browned not burned.
• Roast almonds for 3 to 4 minutes in 400 degree F. oven.
• Season again with salt and pepper as needed.
• Add garnish upon serving.

Notes

  I use Piment d’espelette often in soups like these. You can use cayenne, but do so gently.

The post Copycat True Food Kitchen Butternut Squash Soup appeared first on Spinach Tiger.

I feel very blessed this summer. My deck is full of potted herbs and they are flourishing, even harder to grow herbs like parsley and dill. I’m growing lavender, thyme, sage, rosemary, mint, parsley, basil, dill, and oregano.  Four of these herbs (rosemary, oregano, thyme and sage) will stay around all year.

Parsley will not and I will be making plenty of chimichurri sauce for skirt steak, chicken and even fish.

What is chimichurri sauce?

It’s a herb-based, non-cooked sauce made with parsley, dried oregano, olive oil, lemon juice, garlic, vinegar and or lemon juice, red chili flakes, salt and pepper.  It is the perfect combination of fat, salt, acid and heat with herbs for more flavor.

Chimichurri sauce finds its roots in Argentina and is served throughout South America as a condiment.  There are various stories as to how it got its name, but most likely created for their grilled meats. There is also a Sicilian version that is used mostly for seafood, and sometimes is made with the addition of capers. However, like pesto, it can be used for other meats such as chicken and lamb. It can also be used as a marinade.

How do make chimichurri?

The typical recipe is very finely chopped parsley, oregano, olive oil, lemon juice, finely chopped garlic, splash vinegar, red chili flakes, salt and pepper.  You can use fresh oregano as I did or mix in other herbs such as thyme or cilantro. The main idea is fresh herbs, olive oil and acid to spoon over food, mainly meats. If making for fish, add in some capers and lots of lemon zest.

Is chimichurri a marinade?

While chimichurri is most often served with cooked meats, it makes an excellent marinade, due to the combination fat, acid and salt, which helps to break down the meat and tenderize it. Sometimes I replace the lemon with lime juice if using as a marinade and skip the vinegar.

How do you serve chimichurri?

Simply serve on top of grilled meats or as a side sauce. Meats, fish and even  roasted potatoes would be amazing with chimichurri sauce. Try chimichurri sauce on your kebabs or beef/steak tacos.

Can you freeze chimichurri sauce?

You can freeze chimichurri sauce the same way you freeze pesto. Put in ice cube trays. Once frozen, place in plastic bags, up to three months. Allow to defrost before using.

What is Skirt Steak?

The skirt steak is the diaphragm muscle, a long flat cut of meat, which is chewy, but flavorful. It’s similar to a flank steak, but has more fat. It is THE cut of meat used for authentic fajitas and perfect with chimichurri.

A chimichurri marinade/sauce is perfect for this cut of meat, as the olive oil and acid from the lemon and vinegar act as a tenderizer, and the garlic and parsley deliver flavor.

How to Grill Skirt Steak

Chimichurri is perfect for skirt steak, flank steak and teres major, all less expensive cuts of meat. We grill our skirt steak quickly about 4 minutes per side and then allow to rest for five minutes before cutting across the steak on the bias. It’s a chewy, flavorful steak, but not tough.  Flank steak is another choice, which is a little more tender but not as flavorful.

More Steak Recipes from Spinach Tiger

• How to Make a Perfect New York Strip Steak (our most popular post)
• Teres Major, a Filet Knock-off
• Teres Major Tacos

More Herb Based Condiments/Sauces from Spinach Tiger

• Mint Pistachio Pesto
• Pistachio Pesto
• Basil Pesto
• Gremolata
• Walnut Pesto with Seven Herbs

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Chimichurri with Grilled Skirt Steak

Make this delicious South American Condiment and Grilled Skirt Steak

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 5 minutes minutes

Servings 4

Ingredients

Skirt Steak

• 1 pound skirt steak
• 1/4 cup chimichurri for marinade

Chimichurri

• 2 cups fresh Italian parsley finely chopped
• 1 tablespoon fresh oregano or thyme Can sub with pinch dried oregano
• 1 lemon zested and juiced
• 3/4 cups extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 pinch red chile flakes
• sea salt
• black pepper
• 3 cloves garlic minced

Instructions

Chimichurri

• Finely chop parsley, fresh oregano (or thyme) and garlic.
• Zest lemon onto the herbs.
• Juice lemon.
• Add all ingredients to olive oil.
• Season with salt and pepper
• Make chimichurri at least an hour in advance. Use a few tablespoons of this to marinate the skirt steak.

Grill Skirt Steak

• Turn grill on to about 400 degrees.
• Grill each side for four minutes to a medium rare.
• Allow meat to rest five minutes.
• Cut across the bias. Arrange in platter.
• Top with chimichurri.
• Season again with salt and pepper as needed.

The post How to Make Chimichurri Sauce – How to Grill Skirt Steak appeared first on Spinach Tiger.

I have a lot of recipes with lemon as the star, which you can always find in the search. Here are a few favorites.

These lemon recipes include a salad dressing, a few chicken entrees and a few desserts.

Lemony Salad Dressing is perfect for almost any kind of salad, and complements chicken and fish dishes well.

• Lemon Dressing Recipe

• Sheetpan Italian Chicken

Sheetpan chicken with za’atar spicing and sliced lemons and potatoes rates as a healthy yet filling dinner, and the leftovers are equally good if not better. This is also good for a meal delivery or potluck. The best part is there is very actual prep time or active cooking time.

• French Chicken Francaise

If you want a delicious fast dinner that feels special (and can be low carb) chicken francaise is a great choice. Served with a crisp salad or a nice green vegetable like this asparagus will turn a Wednesday night into a dinner party.

Amazingly, chicken francaise made with pecorino cheese and egg batter is just about carb free, yet hearty, and a bit fancy.

Serve this with roasted asparagus.

• Lemon Tart (Keto friendly)

This lemon tart is sweet, tart, creamy and delicious. Made with an almond flour crust, it’s low carb and gluten free. You can, however, use any tart crust you want. Top with whipped cream and blueberries or raspberries to level up.

• Keto Lemon Budino

This is the dessert EVERYONE LOVES. I mean it. I’ve brought this to Italian pot lucks and served it at parties. It always gets a great applause. Made with lots of fresh lemon juice, eggs, butter and splash of heavy cream, its decadent and each bite might make you close your eyes.

You might also like these sugar free lemon meringue tarts.

• Keto Triple Lemon Cake

I get a lot of requests in my keto bakery for lemon cake. I don’t think I’ve ever met a lemon hater, and I suppose it’s the lift and brightness lemons bring to cake batter.

• Keto Lemon Blueberry Bundt Cake

Lemon blueberry bundt cake can be a breakfast cake or an elegant dessert. I know from my keto bakery that lemon is the most universally loved cake flavor. Adding blueberries simply levels it up, and a lemon drizzle (sugar free)

Tell me what is YOUR favorite lemon recipe?

The post Spring Recipes with Lemon appeared first on Spinach Tiger.

A few of my favorite easy spring asparagus recipes include a soup, a side, and an entree.

Asparagus isn’t just for good looks and taste. Asparagus is highly anti-inflammatory. If you’re not familiar with what inflammation can do in your body, it’s not a pretty picture. It’s the root cause of many cancers and chronic diseases. In fact, many chronic diseases can be reversed into remission if we go on the attack with big fat healthy food that fights inflammation, like asparagus.

The benefits of asparagus go well beyond anti-inflammation, with cancer fighting properties and will act as a natural diuretic.

Asparagus Recipes

These are not the only asparagus recipes on this blog, but a few that are great for this time of year.

• Asparagus Soup
• Chicken Asparagus Stirfry

Asparagus with Eggs

• Asparagus Quiche (almond flour crust)
• Asparagus with Poached Eggs (I first had this in Rome)
• Asparagus Ricotta Fritatta

Thomas Keller Asparagus as a Side

I had this asparagus with gremolata as one of the sides at a Thomas Keller restaurant. To be honest, this dish was my favorite part of the delicious fried

Asparagus can play a major role in your entrees.

• Lamb Chops with Asparagus
• Chicken Asparagus Stir fry
• Spaghetti with Chicken and Asparagus

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The post Easy Spring Asparagus Recipes appeared first on Spinach Tiger.

Veal chops love wintery herb flavors like rosemary, thyme and sage. I used the last bit of sage I had from the deck along with some grassfed butter and a little white wine. Making food like this is one reason we’ve really slowed down dining out.

I purchased both the veal shanks (for osso buco) and the huge veal chops at Costco, which was a great surprise. I’ve never seen them carry veal before and I hope it continues.

I’ll not sugar coat the price. These cuts are expensive, although osso buco is supposed to be a peasant dish, anything “veal” is pricey. My justification is replacing dining out which usually ends up costing between $100 (for 2 drinks and two burgers) to $200 for a just okay meal.

Unsure if I should marinate the chops or not, I figured it would not hurt. I don’t think you have to do this, but it does help add flavor and it doesn’t hurt.

Marinade

Just mix the following and make sure marinade is on both sides. When ready to cook, take out of the fridge for one hour to bring the chill down.

• olive oil
• garlic
• lemon zest, lemon juice
• dijon mustard
• herbs

Pan Searing Veal Chops

This is the easy part. Rub off the marinade, especially making sure there are no garlic pieces as they will burn. Pat dry. Heat the pan very hot, using an avocado oil or oil that can stand the heat. Add a little butter in the pan for flavor. Add a few sage leaves to flavor. Fry the the veal chops for about 4 minutes per side turning frequently. You want a nice golden brown sear, but not burnt.

Two Methods

• Pan-Seared only.
• Pan-Seared most of the way to 120 degrees F. and then finished in pre-heated oven at 350 degrees for about 5 to ten minutes or until desired internal temperature.

You will need a heavy bottomed pan that can be placed in the oven.

Once the veal chops have reached your desired temperature, remove from pan and allow to rest. Deglaze the pan with 1/3 cup white wine. Add a few tablespoons cold butter and some sage leaves. Pour over the chops.

Temperature for Veal Chops

Choose your temperature. Use a meat thermometer. If you don’t have a meat thermometer, please order one asap. You can use it for all sorts of things, including cakes (207 F.) and sourdough bread (208 F. ). It will save you from kitchen failures.

• Medium-Rare: 145°F (63°C) – This is the USDA-recommended minimum, yielding juicy, slightly pink veal. 
• Medium: 160°F (71°C). 
• Well-Done: 170°F (77°C). 

Side Dishes for Veal Chops

• Crispy Smashed Potatoes
• Swiss Chard Sautè
• Bok Choy Salad
• Garlicky Spinach and Walnuts
• Asparagus Gremolata
• Chopped Kale Salad with Toasted Almonds
• Cara Cara Fennel Salad

My Favorite Veal Recipes

• Veal Osso Buco with Whte Beans
• Veal Stew
• Veal Meatballs

The post Pan-Seared Veal Chops with Sage Butter appeared first on Spinach Tiger.

Fall is around the corner, and this is a time people tend to huddle back into the kitchen, cooking comfort food, baking, entertaining, hosting game days, and holiday gatherings.

Extra Large Oversize Cookie Spatula – Honestly a cookie spatula is a necessity if you make oversize cookies like these bacon chocolate chip cookies.

Nut Chopper – I use this everyday in my bakery and it’s really helpful during the holidays.

Food Thermometer – I use everyday all day. My cakes are done at 207 F. My sourdough is done at 208 F. Cheesecake is done at 150 F. I’ll bet you didn’t know you could take your baked goods temp. It really helps.

Quiche Pan – Make quiche or a large tart. It needs to have a removable bottom.

Vertical Spoon Holder – Finally a clean counter awaits, especially when making soup or tomato sauce.

Garlic Keeper – Keep your garlic fresh and cook lots of great recipes.

Stainless Steel Whisk – You do need a good whisk.

Oxo Extra Large Silicone Spatula is my totally favorite kitchen tool. Buy two and thank me for this is probably my all time favorite kitchen item. Perfect for omelettes and so much more.

Aluminum Butter Cutter – perfect for making biscuits or pastry crust. Butter must be in small pieces to make successful biscuits and pie dough.

Vertical Chicken Roaster – Can we just embrace a whole roasted chicken?

Stackable Cooling Rack for Cakes, Cookies Biscuits – A cooling rack really does matter. Remember to let your cookies slightly cool before removing them to a rack.

Rectangular Tart Pan – I’ve used this for so many tarts.

Stainless Steel Star Cookie Cutters (5 pack) – Great for Holidays.

Table Crumb Sweeper by Fox Run – Because now is the time you’ll have more people around the dinner table.

Stick Adhesive for Candles – The holidays are coming and this means real candles.

Food Scale. Last but not least, if you want to be a successful baker, you must weigh the flour. It’s also great for weighing cookies, meatballs, rolls, to produce the same size.

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The post My Favorite Kitchen Essentials appeared first on Spinach Tiger.

In early church times, people gave up meat, eggs, and butter for Lent (which begins on Ash Wednesday and leads up to Easter Sunday).

I’m Catholic, so Lent has meant sacrifice, fasting, alms giving and a more reflective meditative time. It’s a time for spiritual and physical renewal. Fasting is an homage to the 40 days Jesus spent in the desert, praying, fasting and preparing for his destiny.

The lenten season has brought about some very delicious and interesting Easter food traditions which are prepared with eagerness to break the fast and celebrate the joyous day of the resurrection.

Lamb is a Universal Traditional Easter Food

Lamb, which relates back to the passover meal in the Jewish faith, is and was very prominent in the Easter dinner. For Christians, the lamb symbolizes Jesus as the “Lamb of God.”

Leg of Lamb with Mint Pesto

More Lamb Recipes

• Lamb Stew with Dried Plums
• Lamb Loin Chops with Mint Chimichurri
• Reverse Sear Lollypop Lamb Chops
• Greek Feta Lamb Meatballs
• Rack of Lamb
• Lamb Chops Za’atar

Traditionally, many households, especially in Eastern European countries, would be busy preparing the food on Saturday and taking a basket of food to the church to be blessed. Our church will bless baskets of food on Saturdays, with a benediction.

Baskets contain foods such as decorated hard boiled eggs, lamb shaped butter or lamb shaped sugar, ham, sausage, lamb, cheese. Bitter herbs of the Passover are expressed in condiments like horseradish, pepper, and oil and vinegar. Sometimes wine can be included (representing the blood of Christ).

Painted Eggs are a Traditional Easter Food

Eggs are a symbol of new life and rebirth, which aligns with the Christian celebration of Jesus’ resurrection. Originally, eggs were painted red to point to the blood of Christ.

Hard Boiled Eggs

• How to Color Egg (using whipped cream)
• How to Make Perfect Hard Boiled Eggs
• What to do with Hard Boiled Eggs
• Loaded Deviled Eggs with Cheese and Bacon
• Pimento Egg Salad
• Pimento Deviled Eggs

Asparagus, an Easter Vegetable

Asparagus often accompanies lamb, ham or is stuffed into a quiche or frittata.

• Asparagus Quiche
• Asparagus Ricotta Frittata
• Asparagus Gremolata
• Asparagus Soup
• Roasted Asparagus

Coconut a Traditional Easter Food

I’ve always wondered why coconut cake is a traditional Easter dessert. Upon a little research coconut in some cultures represents the incarnation, death and resurrection of Jesus Christ. The Jewish culture eats coconut macaroons at Passover. Americans (especially in the south) eat coconut cake, and many eat chocolate coconut eggs.

• Keto Triple Layer Coconut Cake (gluten free, sugar free)
• Traditional Coconut Cupcakes
• Old Fashioned Coconut Cake
• Chocolate Coconut Cream Eggs (Mounds Bar)
• Key Almond Joy Cupcakes
• Keto Coconut Cupcakes with Cream Cheese Frosting
• How to Color Coconut

Growing up in Pennsylvania, we always had coconut cream chocolate eggs and peanut butter eggs. We would buy them at the local farmer’s market for Easter.

Below is a sugar free peanut butter cup and a traditional peanut butter egg.

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The post Traditional Easter Food appeared first on Spinach Tiger.

Skipping to present day, now I skip the outside and sometimes still order eggrolls and just eat the insides. That’s why this healthy eggroll in a bowl is so perfect for the low carb or grain free diet.

This is a very easy recipe, one you should put into your rotation frequently. It’s also pretty affordable, as ground pork is inexpensive as is a bag of cole slaw. If you’re thinking this is something that you can’t feed your family because it’s not enough, buy a bag of frozen rice (I love what Trader Joe’s sells).

Choose Ground Meat, Shrimp, or Shredded Pork, for Healthy Egg Roll in a Bowl

You can replace the ground pork with left over roast pork. You can also replace the pork with ground turkey or ground beef. I also like this recipe with shrimp. YOU DECIDE what is best for you.

Pickled Red Onion

I like to dice up some pickled onion just to have another layer of flavor. While I hate raw onions usually, I love pickled onion.

• Slice red onion in half moons. Place in colander over a bowl.
• Pour two cups bowling water over the onions.
• Pour a cup of vinegar into jar. (apple cider is a good choice).
• Add Peppercorns, teaspoon sugar.
• Add in onions.
• Ready in 30 minutes.

More Recipes You Might Like

• Chicken Asparagus Stir Fry
• Thai Peanut Salad Dressing
• Thai Peanut Bowl
• Honey Sesame Chicken Tenders
• Crack Slaw with Come Back Sauce

This recipe is low carb, paleo and keto friendly. It’s also gluten free.

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Healthy Egg Roll in a Bowl

An easy Low Carb Ground Pork or Shrimp Dinner and shredded cabbage dish, garlic, sesame oil, sriracha and ginger.

Course Entree

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 tablespoon olive oil or avocado oil more if needed once the slaw is added
• 4 cloves garlic minced
• 1 teaspoon onion powder
• 6 scallions cut Into one Inch pieces
• 1 pound ground pork OR 1 pound shrimp
• 1 bag cole slaw mix or 1 whole cabbage shredded
• salt
• 3 tablespoon tamari sauce or coconut aminos
• 2 tablespoon sesame oil
• 1 knob fresh ginger
• 1 tablespoon hot chili oil or your choice of hot sauce
• optional pickled red onion recipe in blog post

Instructions

• Saute the garlic in the oil just to soften.
• Add scallion (spring onions). Saute for a two minutes.
• Add ground pork or meat of your choice that has been seasoned with salt and pepper
• After meat is browned, add in the cole slaw mix.
• Mix thoroughly. It will seem like a lot of cabbage, but it will cook down.
• Add in Tamari sauce, Coconut Aminos.
• Add in sesame oil, ginger, your choice hot sauce.
• Season to taste. You may need to add more sesame oil, more ginger.

Notes

You can mix half ground pork, half ground beef for more flavor

The post Healthy Eggroll in a Bowl (Low Carb) appeared first on Spinach Tiger.

You want to cook or you wouldn’t be here, but you might be thinking what I’m thinking.

Serving dishes like easy Greek Chicken kabobs, stretched with veggies or these delicious chicken thighs with peppers will still feel gourmet but are still affordable.

How Can I Make My Budget Fit My Taste for Delicious Food?

Here are some of the ways we can all stretch the budget and still eat like kings and queens. These cheap chicken dishes are my recipes that I have made in my nearly worn out oven or stove top over the last several years. These are dishes we have felt very blessed to enjoy. These are dishes that may help you stretch that food budget.

Chicken Thighs – Chicken Legs

Don’t think thighs and legs can’t be awesome. We prefer thighs and most of these recipes insist you find them with skin and bones.

• Chicken Thighs, Creamy Sun Dried Tomato Sauce
• Chicken Thighs with Potatoes and Tomato Sauce
• How to Bake Chicken Legs
• Za’atar Chicken (add potatoes or turnips)
• Italian Roasted Chicken Thighs with Peppers & Onions
• Cast Iron Pan Roasted Chicken with Roasted Tomatoes
• Chicken Thighs, Lemon, Onion, Sweet Potato BakeChicken Thighs with Potatoes and Tomatoes
• Chicken Thighs with 40 cloves Garlic (for fancy night)
• Chicken Thighs with Garlic, White Wine

Roasting Whole Chicken

You really do save money buying whole chickens. You can buy high quality chickens such as air-chilled chickens (check them out when they run discounts), Green Wise whole chickens at Publix , pastured chickens at Sprouts, or organic chickens at Trader Joe’s.

Roasted chicken is probably the single easiest dinner to make. If you’re afraid to roast a whole chicken, I promise you this method works, and it’s super easy and takes one hour of active roasting time.

If you enjoy whole pieces of chicken on the bone, cut your own or ask your butcher to cut it up for you. Publix will cut my whole chicken into pieces for the price of the whole chicken.

• Whole Roast Chicken with Video
• Mustard Roasted Spatchcock Chicken with Whole Roasted Cauliflower
• Grilled Greek Spatchcock Chicken
• Whole Roast Chicken Cacciatore
• Salt Roasted Chicken
• Chicken and White Bean Soup

Please take a second and subscribe. I really appreciate that.

Cheap Chicken Dishes: Whole Pieces of Chicken

• Za’atar Chicken
• Roasted Italian Chicken

Left Over Chicken Recipes

• Low Carb Creamy Chicken Pot Pie
• Traditional Chicken Pot Pie
• Grain Free Chicken and Biscuits Pot Pie
• Chicken and Asparagus Stir Fry Recipe with Lemon and Pistachios
• Grain Free Green Chicken Enchiladas Recipe
• Easy Chicken Soup
• Rosemary Pecan Chicken Salad
• Mexican Chicken Rice Soup

Chicken with Pasta (another way to stretch the chicken)

• Italian Chicken Orzo Pasta with Roasted Tomatoes
• Three Cheese Pastas Chicken Bake (can use left over chicken)
• Chicken Pasta with Pesto (can use left over chicken, store bought pesto)
• Mexican Chicken Pasta with Left over Chicken, Pico d’gallo, Avocado

Try these 25 Cheap Red Meat Recipes HERE

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Have a blessed year, and let’s fight food inflation together.

The post Cheap Chicken Dishes Your Family Will Love appeared first on Spinach Tiger.

You may be asking the same thing I was asking when you saw this recipe for grilled lamb loin chops with mint chimichurri. Allow me to answer a few general questions you might have.

Lamb Loves Mint

I love that my deck is full of fresh herbs, and I always have one pot devoted to mint. It’s great for drinks, lemon water, pesto, pistou, garnish and more.

What are Lamb Loin Chops?

These chops come from the loin, which is located between the ribs and the leg of the lamb. They are thicker than rib chops and have more meat.

Kitchen Items in this Recipe

• Herb Chopper
• Tongs for Grilling
• Pan for Grilling Vegetables (game changer for grilling asparagus)

What is difference between Lamb Chops and Lamb Loin Chops?

• Lamb Loin Chops are thicker and more meaty.
• Lamb Loin Chops are a more affordable cut.
• Lamb Chops cut from the rack of lamb are more tender, a little more flavorful, but do come with a hefty price.

First of all, just looking, you can see the difference. The lamb chops you are probably most familiar with come from the rack of lamb, and the chops are recognizable by a long thin rib bone. They are considered more flavorful, more tender, and while true, this should not rule out the lamb loin chop (similar to the T-bone steak), which is more meaty and equally delicious.

More Recipes You Might Like

• Lollipop Lamb Chops
• Greek Feta Lamb Meatballs with Mint Pesto
• Skirt Steak with Chimichurri
• Za’atar Rack of Lamb
• Mint Pistachio Pesto
• Blackberry Mint Julep
• Hunger Games Lamb Stew
• Lamb Party Bites

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Grilled Lamb Loin Chops with Mint Chimichurri

Grilled Lamb Loin Chops Reverse Sear, delicious South American Condiment, Mint Chimichurri

Course Entree

Cuisine American

Keyword chimichurri, lamb, lamb loin chops

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Marinate Time 2 hours hours

Servings 4

Ingredients

Skirt Steak

• 6 lamb loin chops
• 1/4 cup chimichurri for marinade

Chimichurri

• 1 cup fresh Italian parsley finely chopped
• 1 cup fresh mint
• 1 lemon zested and juiced
• 1/4 orange zested and juiced
• 3 cloves garlic minced
• 3/4 cups extra virgin olive oil
• 1 pinch red chile flakes
• sea salt
• black pepper

Instructions

Chimichurri

• Finely chop parsley, mint and garlic.
• Zest lemon and orange onto the herbs.
• Juice lemon and orange.
• Add all ingredients to olive oil.
• Season with salt and pepper
• Make chimichurri advance to use some of it for marinade.. Use a few tablespoons of this to marinate the skirt steak.

Grill Lamb Loin Chops

• Take 1/4 of the chimichurri and marainate lamb loin chops for 2 hours up to overnight.
• Take lamb chops out of refrigerator 30 minutes in advance to take the chill off of them.
• Light one half of gas grill on medium heat. Place lamb on indirect heat until the internal temperature is 115 F. degrees.
• Turn the other side of grill up to high. It's time to sear. Place chops on the hot side of grill for one to two minutes per side until the internal temperature is at 135 degrees for Medium Rare. Or if you prefer, 145 degrees for medium.
• Top with chimichurri.
• Allow to rest for at least five minutes before eating.
• Season again with salt and pepper as needed.

The post Grilled Lamb Loin Chops with Mint Chimichurri appeared first on Spinach Tiger.