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.

The cauliflower rice is flavored with a touch of saffron (optional), turmeric, mushroom powder, thyme, olive oil, salt, pepper. Additions are peas and tomatoes, which add more texture and color.

The one ingredient though that I think brings this home is the sliced toasted almonds. It brings a crunch and a flavor that makes each bite just right. I also think golden raisins would be a great addition, but I didn’t have them on hand.

First of all use frozen cauliflower rice. Costco sell a version with 4 individual bags, that you can either microwave or dry fry. I’ll explain what dry fry is because that’s how I made this recipe.

How to Cook Frozen Cauliflower

My favorite method is to plop the frozen cauliflower in hot cast iron frying pan with just a touch of fat (either oil or butter). This method gives you a chance to season the cauliflower, and make it less mushy. Any water due to the freezing evaporates, which results in a great texture.

Ingredients for Mediterranean Cauliflower Rice

• Frozen Cauliflower Rice
• Olive oil
• Tumeric
• Salt, Pepper
• Peas
• Tomatoes (fresh or sun-dried)
• Sliced toasted almonds

Variations

• Replace peas with golden raisins. You could even use both.
• Replace almonds with toasted pine nuts.
• Replace grape tomatoes with sun-dried tomatoes.
• Add a pinch, just a pinch, of saffron if you have it.

Mediterranean Rice Pairs with These Recipes

• Roast Chicken
• Za’atar Spiced Lamb Chops
• Grilled Lamb Loin Chops
• Lamb Meatballs
• Garlic Roasted Chicken Thighs

More Recipes with Cauliflower Rice

• Keto Shrimp Creole Cauliflower Rice
• Chicken with Cauliflower Rice
• Shrimp and Cheesy Cauliflower Grits
• Cauliflower Rice Risotto
• Keto Cajun Shrimp

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Mediterranean Cauliflower Rice

Mediterranean Cauliflower Rice with Shallots, Peas, Turmeric perfect for low carb dinners.

Course Side Dish

Cuisine Mediterranean

Keyword cauliflower rice

Ingredients

• 16 ounces frozen rice
• 2 tablespoon olive oil more if needed
• 1 tablespoon turmeric
• 1 cup frozen peas see notes
• 1 cup grape tomatoes or 1/2 cup sun-dried tomatoes
• 6 sprigs fresh thyme or fresh parsley
• 1/2 cup toasted sliced almonds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper more if needed

Instructions

• Heat a large frying pan. Add frozen cauliflower directly to pan without any fat, at first. Heat the cauliflower through and stir frequently.
• Once the cauliflower is heated through, add the oil, stir through, add turmeric, salt, pepper.
• Slice grape tomatoes. If using sun-dried, add a little of the oil in the jar for more flavor and chop the sun-dried tomatoes into small pieces.
• Add frozen peas and continue cooking until peas are cooked through. You may add more olive oil.
• Toast almonds in toaster oven for one minute or toast in a frying pan. Keep in mind, almond slices burn easily. Add to rice.
• Add fresh herbs and more salt and pepper if needed.

Notes

Instead of peas, replace with golden raisins 

The post Mediterranean Cauliflower Rice 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.

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.

Whether you need one dish or an entire feast, here are some of the easiest recipes that fit your situation. I did throw in a few traditional dishes, but most are low-carb.

Start the day with keto strawberry biscuits. You can just look and see how good these are.

Summer Cocktails

• White Sangria
• Strawberry Sangria
• Peach Sangria
• Frozé
• Blueberry Old Fashioned

Bites and Nibles

• Spicy Pimento Deviled Eggs
• Cowboy Caviar

Salads

• Summer Caprese with Fresh Corn and Pesto
• Honey Blackberry Goat Cheese Salad or Blackberry Fresh Corn Salad
• Grilled Peach Salad with Blue Cheese

Grilling

• Grilled Turkey Burgers (with a surprise ingredient)
• Skirt Steak with Chimichurri
• Grilled Pork Rib Chops with Savory Blueberry Sauce

Summer Corn

• Corn on the Cob on the Grill Seven Ways
• Southern Fried Corn (legit)

Sweet

• Sheet Pan Slab Pie Peach/Blueberry
• Keto Blueberry Cheesecake Bars
• Blueberry Thyme Galette
• Keto Classic Cheesecake with Fruit Wreath
• Keto Patriotic Flag Cake
• Gluten Free Peach Tart (sugar free

Happy July 4th. Enjoy the long weekend with friends and family, and thank God for this great country that allows a thousand ideas, a thousand opinions and has brought the world a thousand inventions and discoveries. May we always find our way when we get lost, and appreciate the abundance we enjoy in this great nation.

The post What to Cook for July 4 – Fruit Sangria, Slab Pie, Summer Corn and More 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.

The only thing I wish I would have added in this recipe is more tomatoes. When you read the recipe, add more potatoes or more tomatoes according to your own preference.

Why Eat Red Snapper?

• Super Nutritious
• Low Mercury Levels
• High in Omega 3’s
• High in Protein (23 grams per 4 ounces)
• Firm Flesh, makes it versatile for many different recipes
• Mild Tasting White Fish
• Easy to Prepare

The only con is price. Red snapper runs about $34 a pound, so this is a treat, but it can be well worth it to make it at home, rather than spend more than that in a restaurant.

Ways to Prepare Red Snapper

• Pan-Sear
• Poach
• Bake, Roast
• Add to Pasta with creamy sauce or butter and lemon

Process for Red Snapper Recipe

This recipe couldn’t be easier. I did boil my potatoes first because there is not much oven time. You will only need about 8 to 10 minutes in the oven, just enough time to warm through the tomatoes. The only thing I would change it to add more grape tomatoes, because they were so good with each bite of the fish.

8 minutes per half inch at 400

Here are some of my Red Snapper Dishes

• Roasted Snapper with Pistachio Pesto
• Whole Grilled Red Snapper

More Fish/Seafood Recipes

• Roasted Fish Tacos with Peach Salsa
• Tuscan Shrimp
• Salmon Kabobs
• Seared Scallops

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Roasted Red Snapper

Roasted Red Snapper with Potatoes and Grape Tomatoes in Olive OIl

Course Entree

Cuisine Mediterranean

Keyword red snapper

Ingredients

• 1 pound Red Snapper Filets
• 2 tablespoons olive oil
• 6 small golden yukon potatoes
• 12 grape tomatoes
• salt, pepper
• 1 tablespoons fresh dill or parsley
• 1 teaspoon capers

Instructions

• Boil potatoes in cold water until fork tender. Cool enough to be be able to slice. You can use any potato, but yukon gold slice easier without falling apart.
• Preheat oven to 400 degrees F.
• Drizzle olive oil bottom of dish. Add sliced potatoes. Place snapper on top of potatoes.
• Season with salt and pepper. Drizzle olive oil over the fish, add capers, lemon juice, tomatoes, fresh dill or parsley. I prefer to cut the tomatoes in half before placing in dish.
• Bake for 8-10 minutes.

The post Roasted Red Snapper with Potatoes and Tomatoes appeared first on Spinach Tiger.

Peas is one of those things you love or hate. My MOST POPULAR RECIPE OF ALL TIME is my hamburger and peas recipe.

If you love peas, you also know they brighten up a lot of dishes, like stews, meat pies and are a great accompaniment to starches such as boiled potatoes, rice or pasta.

Peas paired with some crispy bacon, sauteed shallots, some parmesan cheese wake macaroni up, not just in taste but also in looks, because this dish is appetizing.

Frozen peas work the best and are thrown into the pasta while still frozen. The bacon gives the peas flavor and half should be reserved to add at the end (to have some crispy).

As far as using butter or olive oil, both fat choices work, or use both like I do, and as I always say, don’t forget the pasta broth, which serves as a thickner.

Ingredients

• Pasta
• Peas
• Bacon
• Butter
• Olive Oil
• Parmesan or Pecorino
• Pasta Water
• Shallots

Recipes Where Peas Shine

• Italian Ground Beef, Onion, Peas
• Veal Stew with Purple Peas and Potatoes
• Peas with Ricotta Appetizer
• Salmon with Tarragon Peas Sauce

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Pasta Peas and Bacon

Easy Tasty Pasta, Peas and Bacon with Shallots, Pecorino Cheese

Course Pasta

Cuisine Italian

Keyword bacon, pasta, peas

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 pound pasta
• 1 tablespoon salt
• 4 slices thick bacon
• 2 shallots chopped
• 3 cups frozen peas
• 2 tablespoons butter
• 2 tablespoons olive oil
• pecorino cheese
• pasta water as needed
• salt, pepper for seasoning

Instructions

• Cook pasta according to instructions.
• In large frying pan crispy bacon. Depending on what bacon you use, save just one tablespoon of bacon grease in the pan.
• Remove bacon and drain on paper towels. You will add bacon at end.
• Add shallot to bacon grease. saute for five minutes until softened, stirring.
• Add frozen peas and continue to cook on medium heat until peas are cooked through.
  
• Once pasta is cooked through add to frying pan with a little bit of the pasta water. Add in each tablespoon of butter, and olive oil, more if needed.
• Add bacon, pecorino cheese and toss. Taste and season with salt and pepper. Keep in mind bacon and pecorino are already salty.
  

The post Pasta, Peas and Bacon appeared first on Spinach Tiger.

Try this for your next fancy spring dinner, or maybe even part of your Easter holiday.

Grilled lollipop lamb chops using the reverse sear method opened up a whole new way for me to approach meat. It was spectacular.

What is a lollipop lamb chop?

There are three types of  lamb chops. The lollipop chop cut off of what we know as the rack of lamb has the long thin bone, is the most tender, and most expensive chop. You want to cook this right! You can find an affordable rack of lamb at Costco.

The average price is around $18 and will feed two or make four lollipop lamb chops with double bones. I know that’s expensive, but this same dish out in a restaurant will cost an average of $30 per person, and I promise you, if you follow this recipe, it will rival any fine dining.

What is a reverse sear?

A reverse sear means you cook the meat first up to a certain internal temperature low and slow or on indirect heat, and sear the outside on high heat at the end. I had no idea it would make such a difference, but it does. The chops were tender and juicy, and perfectly seared. I’ll never go back to my old way of doing things.

How do you prepare the lollipop lamb chops for the grill?

The first thing you need to do before you cut the chops on the rack is trim all the fat and remove the silver skin, that very thin transparent sheath. Then salt the lamb and if you choose, marinate. 

Should I marinate my lollipop lamb chops?

• If you have the time to marinate, use some chopped garlic and olive oil, perhaps some herbs like rosemary and thyme.
• Salt your chops first to increase their flavor.
• Marinate up to three hours. I’ve made successful chops marinating for only twenty minutes using this method.
• Cook to medium rare to medium. Anything past medium and the lamb tastes gamey.

What is mint pistou?

Mint pistou is made with only garlic, mint, parsley,  and olive oil. Pistou is different from pesto which contains nuts, as I did here with a pistachio mint pesto. Either of these would be great with this lollipop lamb chops but I prefer the pistou for simplicity.

Recipe for Mint Pistachio Pesto here. Notice the nuts. Leave those out and you have pistou. 

How do you reverse sear grilled lollypop lamb chops?

• Once you are ready to grill, heat only one half of the side of the grill.
• You will be placing your chops on medium indirect heat, the side with no fire. Leave your lamb chops there until the internal temperature reaches 115 Degrees F.
• Turn that other side of the grill up to high and move the chops over to the direct heat.
• Grill about one minute per side.

What temperature should we eat lamb at?

We want a pink inside with a well done, seared outside, either medium rare or medium.  

• Lamb is done medium rare when the internal temperature reaches 135 degrees F. and is my preference.
• Lamb is medium when the internal temperature reaches 140 degrees F. 

Allow to rest for ten minutes. Top with Mint pistou. 

This is a delicious, easy recipe, one I know you will make over and over, once you get the love for the reverse sear as I have. 

You may also love this post: Seven Scrumptious Lamb Recipes You Need to Make Now

What sides go well with lamb chops?

• Shaved Brussels Sprouts Salad with Cider Vinaigrette
• Salad with Lemon Vinaigrette  
• Lemon Dijon Roasted Potatoes
• Dijon Garlic Roasted Potatoes
• Smashed Buttery Fingerling  Potatoes

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Grilled Lollipop Recipes, Reverse Sear, Mint Pistou

How to do a reverse sear for a medium rare grilled lollipop lamb chops.

Course Entree

Cuisine American

Keyword lamb, lamb chops, lollipop lamb chops, mint, pistou

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 1 hour hour

Servings 2 people

Ingredients

Lollipop Lamb Chops

• 1 rack of lamb about 8 bones
• 1 teaspoon sea salt

Marinade (optional)

• 3 tablespoons olive oil
• 2 tablespoons rosemary chopped
• 2 cloves garlic chopped

Mint Pistou

• handful fresh mint
• handful fresh parsley
• 1/2 cup olive oil
• 1/2 lemon juice and zest
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

Prepare Lamb Chops

• Trim the fat off of the lamb. Lamb rack is covered in thick fat and silver skin. It will take about 15 minutes to carefully trim. I leave the meat around the bones on.
• Cut rack into 4 lollypop chops (two bones each).
• If you decide to marinate, mix marinade ingredients together and set lamb in dish with marinade. I only marinated for twenty minutes and chops were very tender. Marinate up to three hours.

Reverse Sear Grill Lamb Chops

• 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.
• Allow to rest for at least five minutes before eating.

Mint Pistou

• Mix all ingredients except salt and pepper in blender.
• Season with salt and pepper to taste. Serve with lamb.

The post Grilled Lollipop Lamb Chops, Reverse Sear, Mint Pistou appeared first on Spinach Tiger.

I feel confident calling this the best ever chicken salad because I brought it to a party, and everyone who tried it commented on it.  It was perfect combination of textures. Pomegranates, pecans, celery, apples, white meat chicken. I used the Best Body Mayonnaise  (Amazon) as it is 100% avocado oil.

You can make this a keto friendly recipe by eliminating the apple, but do keep the pomegranate.

Use a Good Rotisserie Chicken for Chicken Salad

It all started when a friend dropped off two rotisserie chickens from Whole Foods to keep us covered for dinners, after my mother passed away. I cut off all of the white meat, discarding any skin or bones, and froze the dark meat for another time.

You can roast your own chicken, using my easy one hour oven roasted chicken recipe. 

I was shocked at how much chicken I ended up having and would say one chicken is probably all you need for several servings.  The day before my mother died, I stopped at Whole Foods with the intention of making soup and had organic celery on hand. I had made her this roasted pumpkin which was her last dinner with us and still had pomegranate arils left. I also had a few very crisp gala apples, and fresh parsley (for the soup I never made). I always have pecans on hands, and chose to roast them for just about 3 minutes.

What is the Key to the Great Chicken Salad?

As easy as chicken salad is to make, there are important components to making it the best.

• The chicken has to be pulled, not cubed. Use a food Processor.
• The mayonnaise has to be healthy. I use Better Body Foods because it doesn’t have canola oil.
• There has to be some crunch, either from celery or apples or both. (I know some people hate celery).
• There needs to be a little bit of sweet, which is where my pomegranate comes in. It’s a better choice than using dried cranberries if you’re looking for a lower sugar option.
• It needs nuts, and I prefer roasted, chopped pecans.
• Don’t forget the salt and pepper, and a smattering of parsley.
• Add a little honey if your mayonnaise doesn’t have flavor.
• Add fresh herbs. I added rosemary for a holiday feel.

My Favorite Food Processors (My Amazon Picks)

Braun 12 Cup Food Processor that does everything. I use this for shredding carrots, squeezing lemons, chopping nuts and processing my chicken. This is the processor for life.

Kitchen Aid 5 Cup Food Processor – great for the small jobs. You can use this for the chicken salad, but you might have to do it in batches.

I know this can be used to make the best chicken salad sandwich, but I like to serve it in a pretty bowl, topped with chopped pecans, pomegranates, and a smattering of parsley and rosemary. It’s so perfect for Christmas parties and Christmas brunches.

You can use this same recipe to make the best ever turkey salad.

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Pomegranate Spells Holiday Time

The pomegranate arils perfected this chicken salad, adding a touch of tart and sweet with some texture. I wouldn’t leave these out. I get so excited when pomegranates hit the grocery in winter as I throw them into almost every salad and some hot dishes like last week’s roasted pumpkin. Just a tablespoon or two makes a difference.

How to Crack Open a Pomegranate

Score the six ridges of the pomegranate and break at the ridges over a bowl of water. The frustrating part can be the pulp mixing with the pomegranate arils. Break over a bowl of cold water. The arils will sink to the bottom and you can use a slotted spoon to remove the pulp from the top. Then drain the arils.

Nutrition Value for Best Chicken Salad

If you want this to be a keto friendly (zero net carb) recipe,  take out the apple. It was as if everything was pre-planned to make the best ever chicken salad. This low carb and a paleo recipe, full of healthy fat, protein and fruits and around 4 net carbs per serving.  If you remove the apple, it’s zero net carbs and keto friendly.

More Party Foods from Spinach Tiger

• Pimento Cheese Egg Salad
• Loaded Deviled Eggs
• Party Caprese Salad
• Keto Texas Sheet Cake
• Pimento Cheese Deviled Eggs
• Italian Sausage Balls
• Sourdough Camembert Wreath
• Feta Olives Salad
• Ricotta, Peas, Pesto Appetizer
• Cowboy Caviar
• How to Make a Cheeseboard

Print

Holiday Chicken Salad

Pulled chicken, with pomegranates, rosemary, and pecans make a very festive chicken salad made with Rotisserie chicken.

Course Appetizer, Salad

Cuisine American

Keyword chicken salad

Prep Time 15 minutes minutes

Servings 6 Servings

Ingredients

• 1 pound white meat chicken Pulled from rotisserie chicken or poached
• 1/2 cup diced celery
• 1 cup mayonnaise Better Body Foods
• 2 tablespoons pomegranate arils
• 1/2 cup pecans chopped
• 1 small gala apple with skin diced
• 1 tablespoon parsley chopped
• 1/2 teaspoon sea salt or to taste
• 1/2 teaspoon black pepper to taste or to taste
• 1 teaspoon fresh rosemary, finely chopped or more to taste
• 1 tablespoon honey optinal

Instructions

• Pull chicken off bone. Don't use any skin. I find using a food processor makes the texture I like for chicken salad.
• Add diced celery, diced apple to chicken.
• Add mayonnaise according to need. I used quite a bit. Add optional honey if desired. It does add an extra something.
• Toasting pecans is optional. No more than 3 minutes. Chop somewhere between fine and course, keeping in mind how that will be for eating. Add in, but save some for topping.
• Season with salt and pepper.
• Add in rosemary and parsley, but also save a little for the top.

Prepare Pomegranate

• Score the six ridges of a pomegranate.
• Break open over a bowl of cold water. The pomegranate arils will sink to bottom.
• Add two tablespoons of arils, and save a little for the top.

Poached Chicken Breasts Option

• Add about 2 inches cold water over the chicken breasts and bring to boil. Once the water is boiling, skim off the scum off the top, and turn down the heat. Take out of the water as soon as the chicken reaches 165 degrees F. in the middle. Cool completely before making the chicken salad.

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