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

Pin This

Print

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

Pin This

Print

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.

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

Pin This

Print

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

Print

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.

Pin This

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

Print

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.

These are my favorite Greek Chicken recipes you’ll want to add to your dinner plans.

Greek Chicken Kabobs

In this recipe, I alternated chicken with summer yellow zucchini. Feel free to switch the vegetables and for a twist try add fresh peach slices.

These only take about six minutes to grill. Serve over rice or cauliflower rice. RECIPE HERE

Greek Chicken Thighs on the Grill

Grilled Greek Chicken Thighs can be done either reverse sear (my choice) or direct grill. Reverse sear is longer, but worth it. RECIPE HERE

Ingredients for Greek Chickenb Marinade

This marinade is so good. I suggest you do use the honey at the end and don’t skip the dill. You will marinate chicken in half, and reserve the other half for the end.

• Extra Virgin Olive Oil
• Fresh Lemon Juice
• Fresh Oregano (dry if you don’t have)
• Fresh Thyme
• Fresh Garlic
• Fresh Dill (DON’T SKIP THE DILL)
• Honey (optional, put on in marinade that is used for serving).

Grilled Spatchcock Chicken with Greek Chicken Marinade

You can grill the chicken or roast in the oven. You can either prepare a whole chicken spatchcock style or buy it at already prepared (Bell and Evans sells spatchcock chicken at Whole Foods). If you prepare it yourself, you cut the backbone out with a sharp knife, press down and flatten the chicken. Rinse in cold water. Dry with paper towel before marinating. RECIPE HERE

Serve with this delicious Greek inspired cauliflower.

Summer Vegetable Recipes

• Grilled Zucchini
• Honey Baked Goat Cheese Salad
• Green Salad Blackberry Corn
• Grilled Corn and Tomato Salad
• Triple Crunch Cabbage Salad
• Olive Feta Salad

Pin This

Print

Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinade Time 3 hours hours

Servings 4 servings

Ingredients

• 1/2 cups olive oil
• 1 lemon zest and juice
• 1 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 2 garlic cloves minced
• 1 teaspoon salt
• 1 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper
• 1 tablespoon honey (use at end)

Instructions

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

The post Greek Chicken Marinade with Recipes for the Grill 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.

My immediate response was to smell it and take in the aromatics of thyme, sumac and sesame seeds. Everyone here already knows I think thyme is the universal perfect herb and I grow it year round. It can jump into almost any dish and into some desserts.

My appetite for good food is only surpassed by my appetite for food knowledge.

What is Za’atar?

Za’atar is a spice blend made from dried thyme, sumac, marjoram and toasted sesame seeds. It’s the sesame seeds that give that extra something something, and it’s a spice you can make at home. I now order it from Amazon as this brand was recommended to me. Za’atar means thyme in arabic. Thyme is also frequently used in Italian and French dishes.

Sumac is a small shrub with grown with red clusters that has a tangy lemony flavor. You can use lemon zest in its place if you’re going to use it as its made.

Some commercial brands may include roasted flour, so be sure to read the ingredient list when ordering. This is a gluten free and keto friendly brand.

Can I Make Za’atar at home?

Yes, you can. Here is a recipe.

• 3 tablespoons dried thyme
• 1 tablespoon toasted sesame seeds
• 1 tablespoon ground sumac
• 1 tablespoon marjoram and a little sea salt.

 How can I use Za’atar?

I love it sprinkled on meat, such as lamb and  chicken. However, you can add a little to your vinaigrette, a dip, roasted potatoes, roasted vegetables, flat breads and soups. Try it with olive oil and bread or with cheese. Za’atar loves lamb! I like to add in lemon slices like I did with this za’atar chicken.

I recently did my DNA test and it seems that somewhere in our ancestry, aside from Italian, we have some middle eastern and North African roots. So, it’s no wonder I love this food and also tend to cook a lot with fruit and nuts in my savory dishes.  You could easily throw some pomegranate seeds on this dish as often seen in many middle eastern dishes as it adds a little sweetness, texture and good health.

Where does Za’atar come from?

This is a spice blend from the middle east and Mediterranean.

Does Za’atar Have Health Benefits?

Absolutely, as za’atar has been used for medicinal purposes, is packed with anti-oxidants and anti-inflammatory benefits.

Why is this Za’atar Chicken so Delicious?

The flavors work together well, but I also started with air-chilled chicken, which is by far the tastiest. Thyme is nearly a universally loved herb that wakes food up aromatically, yet gently. When I do baked chicken pieces, I find a green bell pepper adds a little something to chicken as does an onion. The lemon slices top it off with that extra zest.

Is Za’atar Chicken an Easy Dinner?

Yes, here’s is the dish everyone will love. It tastes like a lot more effort went into it, but it it’s about a five minute prep job, and is done in about 45 minutes in the oven. This is big fat healthy food at its easiest and tastiest. Make a huge pan of this as this is a very good dish left over.

Is Za’atar Chicken Keto Friendly, Paleo Friendly?

Za’atar chicken is a naturally keto and paleo friendly dish. I chose to add in turnips instead of potatoes to keep the carbs down. You can switch that up if you like.

Process for Za’atar Chicken

Za’atar chicken can be made with a mix of chicken pieces or all thighs or all breasts. I always cut the breasts in half. I like to place my chicken on top of my onion and green pepper and spread the za’atar all over the chicken which has been rubbed with olive oil. I added in turnips to keep the carbs low.

Za’atar chicken would also be amazing over orzo, couscous or any ancient grain. Crusty bread could sop up the za’atar flavored lemony olive oil.

I love baking this in my Le Creuset, but you can use any baking dish.

Pin this↓

I recently got THIS QUESTION regarding za’atar chicken. 

What if I don’t want to use za’atar but want to make this chicken. What other spices can I use?

I would recommend a smaller amount of oregano, rosemary or an Italian seasoning.

This is a dish you will make many times. Please let me know when you do and if you share on instagram use the hashtag #spinachtiger.

Print

Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto)

Za’atar Chicken with peppers, onions, lemon and olive oil. Keto Friendly, Paleo, Whole 30 friendly.

Course Entree

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 pounds of chicken pieces
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 large green bell pepper
• 1 large onion
• 2 turnips or potatoes cut into wedges
• 1/2 cup za'atar
• 1 lemon sliced thinly

Instructions

• Salt chicken pieces one day in advance if you have the time.
• Take chicken out one to two hours in advance of baking.
• I tend to leave the salt on the chicken. If you didn’t do this step, salt chicken.
• Trim bell pepper and seed. Cut bell pepper and onion into strips and slices.
• Place on bottom of pan. Drizzle olive oil over the pieces.
• Place the chicken on top of the vegetables, skin side up.
• Drizzle olive oil over the chicken pieces.
• Sprinkle za’atar over chicken generously.
• Place lemon slices on top.
• Add in turnips or potatoes in between chicken pieces, making sure they also are covered with olive oil, salt and pepper.
• Bake at 400 degrees for 45 minutes or until chicken has internal temperature of 165 degrees F.

The post Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto) appeared first on Spinach Tiger.

How Can Chicken Thighs Bake in 30 Minutes?

First, I took the thighs out 90 minutes before baking to take the chill off.

Second, these are Bell & Evans chicken thighs (not sponsored) which are air chilled, not soaked in water. I’ve tested different brands and this brand always cooks the best. Always look for air-chilled chicken. It cooks faster, and crispier because it’s not water logged and the skin contains a lot less moisture.

Third, they are baked at a high temperature of 425 degrees F. (215 C). Do not let this high temperature scare you. I do it all the time, especially with roasting whole chicken.

Why You Should Make Olive Oil Chicken Thighs

It’s easy. And you get a big return for such little work. You can season with your favorite Italian seasoning (or not). You can just use salt and pepper and they are still crispy, tasty and have umami satisfaction.

• Dry the chicken.
• Leave out at room temperature (salted).
• Season as desired.
• Generously pour high quality olive oil over each thigh.
• Bake for 30 minutes or until temperature reaches 175 – 195 F.

Temperature for Chicken Thighs

Chicken breasts (white meat) should be cooked to 165 F. However, you want to increase this for thighs. Thighs have a lot of internal/external fat and a lot of connective tissues that needs to be thoroughly cooked. This is important. Your thighs will bake crispy and be so much better.

Variations

The whole point of this recipe is to have a minimal dish with maximum flavor. However, you can easily boost the flavor profile with these ideas:

• Sun-dried tomatoes placed in olive oil.
• Flavored Olive Oil – soak garlic cloves in oil for a few hours, while chicken is coming to room temperature.
• Zest citrus in olive oil before using.
• Sprinkle umami powder on thighs before pouring olive oil.
• Place garlic cloves all around the chicken, which will roast in the olive oil.

Add Cauliflower Rice

Once the chicken thighs are done, remove from pan, leaving the juices in the pan. Add frozen cauliflower rice and cook until rice is cooked through. Season with more salt and pepper if needed.

More Chicken Thigh Recipes

• Greek Chicken Thighs
• Chicken Thighs with Cauliflower
• Stove Top Chicken Thighs with White Wine
• Chicken Thighs with Tomatoes
• Italian Chicken Thighs with 40 Garlic Cloves
• Chicken Thighs with Lemon, Turmeric and Sweet Potatoes

Print

Crispy Olive Oil Chicken Thighs

Delicious Tender Chicken Thighs with Crispy Skin with Olive Oil. Skin is crispy and done in 30 minutes.

Course Entree

Cuisine American

Keyword chicken thighs

Prep Time 8 minutes minutes

Cook Time 50 minutes minutes

Servings 4 chicken thighs

Ingredients

• 4 chicken thighs
• 1/4 cup olive oil
• 2 tablespoons Italian Herbs
• salt, pepper

Cauliflower Rice

• 1 package cauliflower rice

Instructions

• Salt chicken thighs and refrigerate for a few hours to overnight, if you have the time. If not, salt and season. Have chicken sit out for an hour, before baking.
  
• Heat oven to 400 degrees F.
• Arrange chicken in large cast iron pan or baking dish so that chicken pieces are not touching.
• Pour olive oil generously over each chicken thigh. Add more seasoning if needed.
• Bake for 30 minutes. Check temperature. You want 190 degrees F. This will ensure crispy skin and all the tendons in the thighs will break down.
  

Cauliflower Rice

• Remove the chicken from the pan, leaving the juices. Cook frozen cauliflower rice, turning frequently for about 10 minutes or until it's cooked through.
  

The post Crispy Olive Oil Chicken Thighs in Only 30 Minutes appeared first on Spinach Tiger.