When I was growing up, the stuffing was actually stuffed into the bird and that was my favorite part. I liked it soft and moist, as opposed to crispy edges.

More recently, I’ve changed my tastes, as at some point stuffing the bird became unsafe, and the only bread stuffing available had those crispy edges I grew to love, as long as there was gravy.

When I moved to the south, I discovered there was no stuffing. There was dressing, made with cornbread and on the sweeter side, although it still included the basic ingredients of celery, onion and sage.

After you get the basics down, the fun begins, because you can add in your favorite flavor/texture additions.

All of these are easy stuffing recipes, that can be adapted.

Grain Free Stuffing. This is my personal favorite. Grain Free Stuffing made with these grain free biscuits.  Recipe Here.

Apple Sausage Sage Stuffing. We love sausage, or sausage with apples. This stuffing has all the Fall flavors and is a mix of crispy top and very moist underneath.  You can skip the sausage and just do apples or add in pecans. Recipe Here.

Cornbread Dressing with Homemade Corn Bread. Recipe Here. 

Cornbread Dressing with Sausage and Pecans. Recipe here.

Grain Free Stuffing that tastes like dressing, although there is no corn. My secret is using these grain free sweet potato biscuits and following this stuffing recipe.

Gluten Free Cornbread Biscuit Stuffing Recipe Here

Making Easy Stuffing Recipes and Dressing for Special Dietary Needs

Most of these recipes can be adapted to special needs.

• Dairy Free: All of these stuffing recipes start with butter, but you can make stuffing with olive oil or avocado oil.
• Vegan: You can exchange chicken broth for vegetable broth and leave out any meats.
• Keto: There is a fabulous grain-free stuffing that has become a tradition in our home.
• Paleo: We add little sweet potato to the biscuits that make the grain free stuffing, which it taste similar to a corn bread dressing. This can be made with sausage or pecans.

Use Easy Stuffing Recipes for Amazing Leftovers

This is the grain free stuffing stir fried with left over turkey. Stuffing Hash. Recipe Here.

Turkey Pie Reinvented, using stuffing and more. Recipe Here. To make this keto/paleo, you can use the dough from the chicken pot pie recipe.

Roast Turkey with Video. If you love stuffing, you’ll love this no baste cheesecloth turkey. Recipe Here.

Best 50 Thanksgiving Recipes Here

The post Six Easy Stuffing Recipes for Every Preference (Gluten free, Grain Free Options) appeared first on Spinach Tiger.

Think about serving this spectacularly presented roasted chicken with a bread salad, arugula, nuts, cranberries, and squash for Thanksgiving instead of turkey.

The late Judy Rodgers brought  the simple roast chicken to international fame at the Zuni Cafe in San Francisco. The first time I ate at the Zuni Cafe I had this dish, served for two, which is served with a bread salad, currants, and pine nuts.

It was so memorable, that I bought the Zuni Cafe Cookbook just for this one recipe.

I’ve probably made at least thirty Zuni style chickens in the last few years. It’s my go to for casual nights and company. One year I made two of them for Thanksgiving, complete with the bread salad creating my own twist of Autumn accompaniments. You could also make this Festive Harvest Salad. 

HOW WILL I KNOW WHEN THE ROAST CHICKEN IS DONE?

The chicken is done at 165 ° F. Using an instant read thermometer, insert into the inner most part of the thigh without touching the bone. The juices should run clear.

My Culinary Heroes

A few years ago in early December Judy Rodgers passed away, and although I didn’t know her, I felt sad at the news, and grateful for how a chef I never got to meet touched my life. She studied cooking with Alice Waters, another one of my culinary heroes.

I have Alice’s book,  the Art of  Simple Food and the Zuni Cafe cookbook in my kitchen. This means a lot because most of my cookbooks are up in my office; only the really special books get to stay in the kitchen.

Holiday Roast Chicken

I always use a cast iron pan that is a little larger than my chicken so I can squeeze in carrots. You haven’t lived until you have had carrots caramelized in the chicken fat!

However, a roasting pan will work in a pinch and give you a lot of room for vegetables. It might not brown the chicken on the bottom as easily. Do not use a glass dish or stoneware, because your oven will be 450 degrees F. (230 degrees C.)

Thanksgiving Chicken

You might just consider chicken instead of turkey this holiday. Or perhaps, you still haven’t mastered the roast chicken. Once you try this special technique, you will never fret over roasting a chicken again, and you will be amazed as even the white meat will be tender and tasty, while the skin remains crisp.

Zuni Cafe Roast Chicken

Zuni cafe roast chicken is really easy; it just takes three days. Well not really, but let me explain.

First you salt the chicken and wrap loosely in plastic for three days. This is a dry brine, which tenderizes the chicken. You also take your hand under the skin and loosen it and stuff in herbs underneath. A jar scraper like this tool  works to get under the skin.  I usually do that the morning I’m going to roast it.

Whether you have 3 days or 30 minutes, you can still make this chicken.

I’ve done it using the three day method and I’ve done it last minute.  If you have a very good chicken, even 30 minutes works, but try to take at least 24 hours to salt that chicken. I highly recommend you purchase an air-chilled chicken. These roast twice as beautiful and tender as other chickens.

What is an Air-Chilled Chicken? 

It means exactly that. Chicken must be chilled to 40 degrees F. within four hours. Air chill blasts cold air during a a three hour process, instead of sitting chicken in chlorinated water. You will taste the difference and see the difference in roasting.

Did you ever notice when cooking chicken, it leaks water instead of fat? That is from chicken that is not air chilled. You do want that yummy chicken fat in the bottom of the pan. 

By the way, that’s how I brine my turkey, but I use a different unique technique for Roasted Turkey.

Take the chicken out at hour before roasting, and preheat the oven to a  very hot, 450 degrees F.  hot. Be ready for the smoke alarm to go off.

The Zuni Cafe makes their chicken in a brick oven, but I simply roast it in a cast iron pan. If you don’t have a cast iron frying pan, do put that on your Christmas List or order one right now.

This is the best part. Heat the pan for ten minutes and then put the chicken in the oven, breast side up and listen for the sizzle. Depending on size, the chicken takes about 30 minutes on each side, maybe less if the chicken is under 3 pounds.

Let’s Review How to Roast a Zuni Cafe One Hour Chicken

1. Purchase a Four Pound Chicken (Air Chilled preferred)
2. Salt and cover with plastic for three days (one day works too)
3. Take out an hour before roasting. 
4. Loosen Breast skin. Place herbs underneath. Sage or Rosemary. 
5. Heat oven to 450 Degrees F. or 230 C. 
6. Heat cast iron pan for ten minutes. 
7. Dry chicken with paper towels. 
8. Place on hot cast iron pan. Listen for sizzle.
9. Roast for about one hour, until chicken reaches 165 degees F. 75 C. 
10. Rest chicken ten minutes before carving. 

Make Bone Broth with the Bones

Ideally, you want a very good chicken. I wait for the organic whole chickens to go on sale and grab them. It’s worth it. Once the chicken is carved, make bone broth.

Get out your crock pot and put the chicken carcass in cold water. Cook on low for twenty four hours. You will have nutrition and a good stock for later. Freeze in muffin tins and place in plastic bag. Use with the next chicken to make a gravy or a sauce. Make a chicken pie with the leftovers.

This is how I cook, always thinking about the next meal and how I can use everything to make life deliciously easy.

More Ideas for One Hour Roast Chicken

Italian Roasted Chicken Cacciatore

Roast Chicken with Figs

Ten Things to Make with Left Over Chicken

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Thanksgiving Roast Chicken, Zuni Cafe Style

A twist on Thanksgiving, make a chicken in less than hour adapted from the Zune Cafe Cookbook by Judy Rodgers

Course Entree

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 4

Author Angela Roberts

Ingredients

Roast Chicken

• 1 4- pound organic chicken
• salt
• fresh herbs such as rosemary sage, thyme (I used all three)

Bread Salad

• 8 oz. Tuscan bread or similar peasant style chewy bread with crusts cut off torn in pieces
• salt freshly ground pepper
• 6 tablespoons olive oil
• 2 tablespoons champagne vinegar or white vinegar
• 2 tablespoons pine nuts or pecans or nuts of choice
• 1/2 pomegranate optional
• 1 tablespoon golden raisins or dried currants
• arugula or other green such as frisee
• 1 tablespoon red wine vinegar or as needed
• 3 tablespoons chicken broth or lightly salted water
• 1/4 cup slivered scallions
• 2-3 garlic cloves

Instructions

• Three days in advance (can be less) clean chicken, salt inside and outside. Loosen skin between breast and as much as leg and thigh you can without ripping skin.
• Wrap loosely in plastic wrap or plastic bag. Refrigerate.
• Take chicken out one hour before roasting.Stuff chicken with herbs underneath the skin.
• Preheat oven to 450 F. If making the bread salad, now is a good time to toast the torn bread pieces.
• Heat a cast iron frying pan in oven for at least 10 minutes. You can use a baking sheet, but cast iron pan is perfect for this high heat.
• Put chicken in heated pan, breast side up.
• Turn chicken over after 25 minutes, at which time chicken should easily yield. If not cook a little longer.
• I like to turn the chicken back over for the last five minutes. Chicken should be golden brown. Allow to cool for 10 minutes before carving.

Bread Salad

• This can be made prepped while chicken is in the oven.
• Brush bread with olive oil. Toast bread and nuts until golden, about 5 minutes.
• Combine olive oil with champagne vinegar.
• Put currants or raisins in red wine vinegar to moisten. Set aside.
• When ready to assemble toss bread and arugula with olive oil mixture.
• Toss bread with olive oil mixture.
• Saute scallions and garlic in a little olive oil. Add currents or raisins and add to the bread salad.
• Drizzle some of the pan juices (from the chicken) onto the bread salad. Season with salt.
• Put chicken on platter with bread salad.
• Serve with optional pomegranate garnish, and roasted squash.
• Baked squash recipe can be found here.

 So tell me, do you have a culinary hero and do you always have turkey for Thanksgiving? Would you consider a Thanksgiving chicken?

The post Holiday Roast Chicken, Zuni Cafe Style with Bread Salad appeared first on Spinach Tiger.

The single only reason I like the Thanksgiving meal is for stuffing. Stuffing to me is white bread with lots of sage, celery, onions, sausage and quite possibly apples. Sausage apple stuffing has it all, with savory flavor, texture and mouthfuls of comfort.

Why apples? Apples add just a touch of sweetness and texture. Apples compliment pork and I love sausage in my stuffing.

Now I know you have your own special stuffing or perhaps you’re from the South and you eat corn bread dressing. At our dinner, we serve both, because people most remember and desire the stuffing or dressing they grew up on, and almost no one seems to be able to make it as good as their mom’s.

I got extra help and Retro Rose got on Periscope with me this past weekend. In fact, we scoped a bunch of Thanksgiving recipes and connected live with people all over the world. It was pretty incredible to my 80 year old mom to be able to live broadcast from our kitchen.

I go so crazy for stuffing that I would the loaded dessert table and homemade biscuits just to eat more of this. I nearly made myself sick picking away at it after dinner. The crispier the ends get, the better I like it.

Serve this with my roasted cheesecloth turkey, pear cranberry sauce and Pennsylvania Dutch corn pudding. You can’t go wrong with the traditional Thanksgiving dinner.

So tell me, is it stuffing or dressing? Is it cornbread or white bread, or do you get all fancy schmancy and use french baguette. Do you have a special recipe for stuffing? Leave me a link.

Let’s connect. I am very active on Instagram, and my latest passion is doing live video broadcasting at Periscope, where you can watch me in action in my kitchen, LIVE. No editing.

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Sausage Apple Sage Stuffing

Apple, Sausage, Sage for a delicious stuffing.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 1/2 lbs Italian sausage mild
• 2 Loaves of bread cut in to cubes.
• 8 tbsp Butter
• 1 cup diced apples
• 3 cups Celery
• 2 cups Onion
• 4 Eggs
• 4 cups Chicken broth
• 1/2 tsp Black pepper
• 1/2 tsp Salt
• ¼ cup fresh sage or 1 teaspoon dried

Instructions

• Place cut bread cubes on baking pan and allow to dry for a day. If you don’t have that time, place in oven for a few minutes. Remove and allow to cool. That will remove some of the moisture.
• In frying pan crumble sausage and fry until cooked. Drain, reserve two tablespoons fat.
• Add fat and butter to large frying pan.
• Saute celery onions, apple until softened. If you like your celery soft, saute for 5 to ten minutes first and then add onion and apples.
• Heat broth in saucepan.
• Toss bread cubes, with celery, onions, sausage, apples, sage eggs. Season with salt and pepper.
• Arrange in a baking dish.
• Bake at 350 degrees F. for 30 minutes or until golden brown.

The post Sausage Apple Sage Stuffing appeared first on Spinach Tiger.

There is nothing better than finding a local food company that makes high quality gourmet food products, except maybe one thing, and that’s products that make your next party so much easier.

Once you try a pepper jelly in a grilled cheese, you’ll never want it any other way, and it was a big hit at one of our parties. Just make several, and cut into smaller pieces and serve on a tray. Of course everyone loves pepper jellies with cream cheese and these are amazing.

I love their peach jalapeno, but you could use any of the other Zack’s Pepper Jellies (raspberry, blackberry, pineapple, strawberry, hot chocolate habanero).  If the kids don’t want the heat, my favorite blackberry is a kid favorite. The sweet potato butter is a must have (and is part of the giveaway).  We used that all up first, mostly with my  famous Southern biscuits. 

Who is Southern City Flavors?

Southern City Flavors is a family owned gourmet foods companies, located right here in Franklin, Tennessee where I live, just south of Nashville, and I couldn’t be happier than to share these products with you. When you read the ingredients you will understand why. The jams are just fruit and sugar, no strange ingredients, which is why you can find them in Whole Foods!

Owner, Mike Weeks, creates the flavors and he has a remarkable palate. Each product is so well balanced with just enough of this or that, whether it’s sweet, savory or heat. He tells me that he will pass around a new product to friends and then fine tunes his recipes, based on the feedback.

He has good experience with putting flavors together as he started playing with food and flavors almost 18 years ago when, along with some fraternity brothers, when they started entering and winning chile contests. That went on for over a decade, taking Tennessee State Championship several times. This winning streak progressed with barbecue contests, where they took the Tennessee State Championship and the World Grand Championship. That’s when the idea to “bottle” the sauces started. One of my favorite barbecue sauces is the Bourbon Bacon. I recently put them on mini-meatballs for a party.

The company started with just six products and today there are 80 products,  including something new and genius. They’ve taken their stone ground grits and seasoned them to go with various proteins. All you need to do is add the meat, and except for the seafood, all can be made in a crockpot. There are four grits mixes, made for beef, shrimp, chicken and pork.

Where can you buy Southern City Flavors?

Local stores in the Franklin and Nashville area including Whole Foods will have some of the products and one of the best places to buy all 80 products is on-line. SHOP HERE.

The Generous Giveaway is Over – Winner Announced Below

Long before Southern City Flavors decided to send me a package of goodies to try, I was already an avid fan  and long time customer. The pepper jellies aren’t your old timey jellies. The fruit is very flavor forward so it’s not just a mouthful of heat. It’s hard to pick a favorite, but the winner will be receiving several to enjoy.

Here are 8 of the 12 products one winner will receive.

Merry Christmas and you’re welcome!

GIVEAWAY is Over. The Winner is Jake Bray.

Here’s all you need to do. A comment gives you one entry, but you have lots of ways to get more entries.

1. Tell me what item most appeals to you. You can see all the products here at Southern City Flavors.

OPTIONAL CHANCES for  Extra Entries. Come back and leave separate comment for each. Let me know if you already do these things. Still counts.

2. Like Spinach Tiger on Facebook.

3. Subscribe to Spinach Tiger and never miss a recipe.

4. Like Southern City Flavors on Facebook.

5. Follow me on Twitter.

Winner was chosen at random using random.org

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Gourmet Food GIVEAWAY and Recipe for Peach Habanero Grilled Cheese, Easy Party Food

Spice up a grilled cheese sandwich with peach jalapeno jelly

Course Sandwich

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Angela Roberts

Ingredients

• 1 tablespoon mayonnaise can use butter
• 2 slices bread
• 4 slices gruyere cheese or white cheddar
• 1 tablespoon peach jalapeno jelly

Instructions

• Spread mayonnaise on bread
• layer cheese on one side of bread and jelly on other
• Put in frying pan (cast iron or griddle is optimal) on low heat.
• I like to put another cast iron pan (or heavy pot) over the grilled cheese to weigh it down.
• Check at two minutes per side or until golden brown.

  Note: the peach jelly in the url should have said peach jalapeno.

The post Peach Habanero Grilled Cheese, Easy Party Food appeared first on Spinach Tiger.

I’ve tried to give it some Italian flair by adding in some freshly grated parmesan cheese, and it was so good, I made it twice in the same day. I used sour dough bread from our local bakery, Provence, because it was left over from the much promised grilled cheese served at last week’s birthday party.

I was assigned Cupcakes with Sprinkles from the Secret Recipe Club, where each month we cook a dish from someone else’s blog, This is a great exercise as a blogger, because it makes me stop and appreciate someone else’s published work. This might be one of the easier dishes, but it’s something I’ve been wanting to make since I saw Moonstruck.

I had to pick a quick dish, as there is a lot on my plate right now. Right now, I’m staring at a cake with a naked Barbie and trying to sort out yet another birthday party. I could have made Meghan’s  root beer float cupcakes for the party, but perhaps another time. Meghan has three small children and in her words a “smarty pants” husband, so I’m sure there’s a lot of fun food going on over at her house. This is probably her quick go meal to keep her going. I know I appreciated it today. I love runny eggs and since I’m only eating my favorite part of the bread, the crust which is crunchy, after it’s fried, it feels like a real treat.

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Egg in a Hole with Parmesan Cheese

Egg in the hole is a great way to enjoy a fried egg inside a piece of toast. I gave this Italian flavors with some parmesan cheese that turned golden brown.

Course Breakfast

Cuisine American

Prep Time 1 minute minute

Cook Time 5 minutes minutes

Total Time 6 minutes minutes

Servings 1

Author Angela Roberts

Ingredients

• 1 egg
• Parmesan cheese
• 1 piece of bread with center removed
• olive oil
• 1 teaspoon butter
• salt
• pepper

Instructions

• Place oil and butter in non-stick pan, enough to cook the egg and toast.
• Place bread in pan, once the pan is hot. Keep pan on medium low.
• Sprinkle the cheese into hole, add egg.Sprinkle more cheese on top of egg.
• Turn over to an over easy egg when ready.
• Season with salt and pepper

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The post Egg in a Hole with Parmesan Cheese appeared first on Spinach Tiger.

When I think of Greek food, I always think of lamb, olive oil, feta cheese. Each component was made separately. I skewered marinated lamb and olive oil brushed chunks of bread to assemble the perfect Greek party bite. I used minimal ingredients, making this easy entertaining.

The meze is similar to a tapas in that it’s not an appetizer or main course, but an eating experience with friends and family, where you take a bite of this, a bite of that. It could be a dish of olives, sliced crisp cucumbers, meat balls, dolmades, zucchini fritters, all  meant to be shared and eaten with ouzo or wine.

I remember in graduate school we were told a story about two groups of people living in community. Both groups had a challenging problem. They had a big pot of stew sitting in the middle of the group, but the spoons were three feet long and by the time they would bring it to their mouth, it would fall off. The people in one group kept trying to feed themselves, but they eventually failed and starved. The other group ate and thrived. They realized that if they took the large spoon and fed each other, everyone could eat.

That story has always stuck with me. I’m a sharer by nature, and I like to eat with a group, sharing bites, and having good conversation. The Greek meze resonates with my soul, and probably yours too.

Meze isn’t something you do alone. The more people involved, the more dishes at the table and the more variety in taste, texture and flavor. The best part (outside of the ouzo) is the sharing conversation, food and life with everyone at the table.

It seems that Greek food is loved universally as is all Mediterranean inspired food is. All one needs to do is say, “Greek food” and we salivate for sultry and salty flavors, feta cheese, oregano, and lamb, often brightened up with lemon or orange citrus.

I took a little liberty and put my own twist to these skewers. They would be probably be a bit more authentic sitting atop pita bread triangles, but I love the chunky grilled bread that sops up the lemon and herb olive oil.

The good news of this recipe is that I used the same marinade for everything, the lamb, the cheese and the drizzling at the end. This is a one-bite party food, and needs to be easy.

Olive oil, lemon, hot chili flakes, garlic, herbs, drive that sultry Mediterranean flavor profile we all love.

You can replace the lamb with chicken or meatballs.  You could use pita bread as the base of the meat, if you prefer. Have fun with it. It’s more of an idea than an exact recipe. This could be used as a dish to greet guests for a dinner party.   The portion size shouldn’t be more than two bites. Serve with a dish of  marinated Greek olives, and some ouzo.

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Lamb Feta Party Bites

Lamb, Marinated Feta Cheese, Chunks of Toasted Bread come to together as individual party skewers, drizzled with an olive oil marinade.

Prep Time 1 day day

Cook Time 30 minutes minutes

Total Time 1 day day 30 minutes minutes

Servings 8

Ingredients

• LAMB
• 1 pound lamb shank end of leg of lamb or top round
• sea salt black pepper
• MARINATE INGREDIENTS
• 1 cup olive oil divided maybe more
• 1 tablespoon chopped fresh rosemary or one teaspoon
• Several sprigs of thyme
• 1 teaspoon dried oregano
• 2 garlic cloves smashed, chopped finely
• zest and juice of 1/2 lemon
• 1 teaspoon red chili flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon thyme dried or fresh
• 1 tablespoon sea salt
• 6-8 ounces feta cheese cubed
• BREAD – use a crusty loaf that has a chewy soft center that would be good for toasting on grill.

Instructions

• Trim fat from lamb and cut into cubes.
• Salt and pepper the lamb.
• MARINADE INSTRUCTIONS
• Combine remaining ingredients except the feta cheese and bread for the marinade.
• Use 3/4 of marinade for lamb. Refrigerate 24 hours.
• Marinate the feta cheese with remaining.
• Trim crust off bread and cut into large cubes. Brush with olive oil.
• TO COOK:
• Heat grill on high and skewer lamb and bread SEPARATELY on different skewers.
• Grill lamb turning once for 5-8 minutes (3-4 minutes each side).
• Grill bread turning once for 1-2 minutes to golden brown.
• ASSEMBLE
• Using large tooth picks, skewer bread, lamb and cheese. Drizzle with olive oil. Serve.

Notes

Cook time is for cooking and assembling. Feel free to substitute lamb with chicken or beef cubes or perhaps Greek Meatballs.

The post Lamb Feta Party Bites appeared first on Spinach Tiger.

My grandfather was often referred to as a piece of bread in Italian,  pezzo di pane.

If someone is a piece of bread, it means they are like the salt of the earth, someone you treasure for all the right reasons. I’m not sure how it came to be, but there is probably a tie in with the Italian Catholic faith and what bread means. Or, maybe because bread is so comforting, that it found its way in describing a person that people feel good around.

I recently visited a good friend in the Niagara Falls area that I would not hesitate to call  a piece of bread. Paula was there at the worst time of my life and it was difficult to leave the friendship behind and move to Nashville. She has since relocated back to her home town and we finally visited her. It’s the kind of friendship that just picks right back up, where there is an understanding of souls, and anything and everything can be talked about amongst a level of respect that families don’t often offer.

Families tread into deep waters saying too much, expecting too much. Good friends know when to quit, know how to accept differences, because they don’t define each other through each other.

Paula introduced me to the food of Niagara Falls years ago in California because she would come back from a visit loaded down with bread from Di Camillo’s Bakery and Margherita pepperoni from the Latina Marketplace, an Italian grocery store in her neighborhood. If I was lucky, she’d share a little.

On our way home, we stopped at De Camillo’s and Latina’s to bring food back.  I’m not sure what their secret is (Paula says it’s the water), but the bread is different, better than some of our very good bakeries here. Italian bread is not french bread. It has a different flavor.

Pepperoni Or Hard Salami Sandwich? Why Not?

A really good pepperoni curls when you bake it or fry it because it comes in its natural casing. As it curls, it releases some of the fat, but stays in the little circle, making a better pizza. All I can say is that I have never been wild about pepperoni until now. People don’t put pepperoni on sandwiches very often, because it’s a pizza thing, but this has now become a favorite snack or lunch. You only need a little bit because the flavor is so good, making the meat fat content fairly low.

We came home to more tomatoes in our garden, and decided quickly to make caprese sandwiches adding in some fried pepperoni.

As simple as this is, a recipe isn’t really needed.

While I like an Italian sub as much as anyone, it’s usually too much for me, and not something I eat very often. Italian food does not have to be heavy. It’s often that way, due to the American cultural influences. My hope is for you to enjoy tasting food in a more pleasant way and for your next party, I found a site showing some unique and fun ways to enjoy pepperoni.

On another day because all the pepperoni was gone, we made sandwiches using a good black peppered Italian salami. It doesn’t give the same flavor as pepperoni, but it’s a good substitute.

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Margherita Pepperoni Caprese Sandwich

It’s quality ingredients that make this sandwich special, fresh mozzarella, Margherita pepperoni, garden homegrown tomatoes and fresh basil on an Italian roll.

Servings 2

Ingredients

• Margherita pepperoni enough slices to cover the roll
• 2 Italian rolls
• six slices fresh mozzarella cheese or enough for two rolls
• olive oil
• 1 fresh tomato
• few leaves basil
• salt pepper

Instructions

• Slice pepperoni medium thickness and fry in frying pan until it’s charred around the rim and shrinks to a cup. Pat grease with paper towel.
• Toast rolls.
• On bottom roll place mozzarella cheese, drizzle some olive oil, salt and pepper, add tomato, add a little more olive oil and salt, and top with pepperoni.

The post Caprese Sandwich with Margherita Pepperoni appeared first on Spinach Tiger.

Continuing down the bean path, I am reminiscing about a trip we once took to Tuscany. We ended up eating lunch one day at a small outdoor cafe in the middle of nowhere in a town called Volpaia. No one spoke English, except Azura, our guide. We ordered several bruschetta including one with a hot chicken liver spread that is on my “last meal” dream list, and ribollita, a tuscan cabbage soup made with beans and stale bread. I was able to remember how the soup tasted and I made it here. This was my favorite meal in Italy and that probably tells you something about my food view. It’s a big rugged at times, a bit unfancy, a bit earthy. But, let me tell you something that Marcella Hazan has been telling the world for over forty years. It’s an art to get a few earthy ingredients balanced in such a way as to be loud in flavor, soft in landing. The food in the Tuscany area of Italy is especially earthy and soulful yet with centuries of understood culinary nuance.

All of that brings me to this bruschetta. The bean spread is made with cannellini beans, rosemary, sea salt, garlic, olive oil, lemon, a little heat and gets a real fix of flavor and with crispy kale and crispy prosciutto. And, the only way to eat this is atop a grilled slice of Tuscan type bread that has been rubbed with fresh garlic.

There is an art to this because I have had so many bad tasteless bean dips and bean spreads. You need a nice balance of beans, fat, acid and salt. The biggest mistake people make is overpowering the beans with too much garlic, using garlic powder or pre-peeled garlic bought in a jar. Garlic needs to be peeled fresh as it gets rancid very quickly and it will ruin any dish fast. If peeling is a pain, there is a great technique that chefs use included in my recipe.  Please use a very good extra virgin olive oil, because it does matter, as does using fresh lemon.

The only way to get an earthy, rustic dish to taste good is to approach it with kid gloves. Too often, people plunge and plow into Italian cooking with fists instead of fingers.

Enjoy this bruschetta and take a peak at the secrets of tomato bruschetta that I learned at a Tuscan farmhouse. And, if you want to try something really different, try my edamame avocado crostini.

When you serve this, serve at room temperature. If you have made it the night before, warm it up a bit in microwave. Stir it up, and perhaps add in a little drizzle of olive oil and fresh squeeze of lemon. Be sure to grill the bread and rub it with garlic.

So tell me what will you be starting your super bowl Sunday with?

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Tuscan White Bean Bruschetta with Crispy Kale and Prosciutto

Bruschetta with cannellini bean spread, crispy kale an crispy prosciutto is reminiscent of the food I had in Italy.

Servings 8

Ingredients

• 2 leaves kale ribs removed
• 2 cups cooked cannellini beans see cooking method in notes
• 1 garlic cloves peeled (see method below), divided. One for beans, one for rubbing bread.
• 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh parsley minced
• 1 lemon for zest and juice
• sea salt
• dash red chili pepper
• prosciutto
• Italian sour dough or other chewy tuscan type Italian bread

Instructions

• Preheat oven to 300 degrees.
• Separate kale from ribs. Discard ribs.
• Spin dry kale. Toss with a tiny bit olive oil.
• Bake at 300 degrees for 10 minutes or until crispy, not brown. Set aside.
• Bake prosciutto at 375 for 6-10 minutes until crispy. Set aside
• Peel garlic: You can put garlic in small stainless container and place a lid and give a good shake. If you peel a lot of garlic at once, it's easier and the skins will fall off as you shake it.
• Zest lemon. Squeeze juice in a bowl.
• In a food processor, place beans, garlic, parsley, olive oil, lemon zest, lemon juice, salt and pepper. Process until mixture is smooth. You may need to adjust by adding in more olive oil.
• Grill Bread. Rub with raw garlic.
• Spread bread with beans. Top with Kale and a little prosciutto.

Notes

Unlike hummus, don't serve cold. Serve at room temperature. You may need to warm it up prior to serving if it has been refrigerated over night.

How to Cook Cannellini Beans

You can use canned beans for this recipe. Please rinse well and drain before proceeding.

Soak overnight in at least water topping three inches above beans.
Rinse thoroughly.
Place beans in cold water with about a two inch top.
Add in two smashed garlic cloves and some fresh rosemary. (do not salt)
Cook for 75 -90 minutes until beans are tender.
Drain and use for soup, spreads, dips.

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I love Super Bowl Sunday. It’s the first serious feast since the New Year and a great time to pull out big, hearty comfort food and  appetizers, dips and spreads.

Bean spreads have been on my mind all week. I made a big pot of bean soup last week and had cannellini beans left over that I didn’t use for the soup. The white beans turned into an aromatic spread for a Tuscan bruschetta with  crispy kale.   Alongside the white bean spread, I made this silky smooth and sultry edamame spread using avocado and nori sea salt. This is not only hearty and satisfying, it’s a healthy choice, especially brain health.

Did you ever walk into a room and forget what you went in there for?  It’s the one reason I get a ton of exercise, because I go up and down my stairs all day, forgetting what I went up for and why I implemented these. Aside from post it notes and white boards, if I can boost my brain with food, all the better.  Edamame and avocado are both considered super brain food and this doubled up solution is not just rich, tasty and addicting, it’s guilt free. The more you eat, the happier your brain and body will be.

I love it best on chewy Italian grilled bread, but it would be just as good on celery sticks.

If you are hosting a party, these can easily be made a day ahead. If  you need to take something to a super bowl party, I still love this idea of transporting it in a mason jar.

I added nori sea salt but you could use a regular sea salt.

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Crostini with Edamame Avocado Spread

High in health and flavor a combination of edamame and avocado with olive oil and lime topped with nori sea salt.

Servings 8

Ingredients

• 16 oz package edamame beans
• 2 tablespoons olive oil
• 1 large garlic clove
• juice of one lime
• 2 tablespoons chopped parsley or cilantro
• 1 avocado
• freshly ground black pepper
• nori sea salt or you can use sea salt
• 1 teaspoon finely chopped jalapeno optional
• Italian sour dough bread

Instructions

• Put all ingredients except avocado into blender and mix.
• Peel and remove stone from avocado. Add avocado and blend.
• As an option to add in some heat, add in a teaspoon of minced jalapeno) or as much as you prefer.
• Grill or toast bread. Top with spread. Garnish with nori sea salt.

Notes

Nori sea salt is a specialty salt and you can use regular sea salt .

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I love to throw parties. I like to do all the food, planning everything down to the last detail. Back in the day, I wouldn’t even allow anyone to bring anything to my parties (in honesty, for fear of having to put out something awful on my table.). I admit this to you. It’s possibly not the prettiest side of my personality. And to be even more honest with you, I haven’t quite gotten a victory on this.

When I moved to Nashville,  it took me some time to realized that when I was invited to a party, I was expected to bring a dish. After a few parties of too many people bringing chips and salsa, I would show up with 3 to 5 dishes because food is in my blood and you can’t have a party without good food. But, I often found the carting of food awkward and it might be the reason so many parties end up with a lot of desserts which are easy to transport.

Earlier this month, Lorraine from Not Quite Nigella presented her delicious Tuna Spread   in a mason jar. I thought it was a brilliant presented in a mason jar. I liked it so much  I took it to a party only slightly changing it by spicing it up with sriracha).

I think taking pretty jars with spreads, dips and spreads to a party is not only a fun way to present, but practical to transport. Taking food to parties can be awkward and cumbersome, because you don’t want to serve your food in plastic tupperware, yet you can’t cart serving dishes either. This is why food in a jar is such a great idea.

I discovered the perfect pint sized jars at True Value Hardware. The jars are short enough  and yet wide enough to spoon to spoon ingredients easily. Fill them up with either homemade or store bought (high quality) salads, nuts and cheese spreads. Buy tasty crackers and a loaf of sour dough bread to slice and grill. And, bring an extra jar with some celery sticks for the spreads.

The jars came four in a set and I thought I would try to fill out four jars. One with tuna or egg salad. One with rosemary walnuts.   Why not beautiful beets? My vision was a jar of golden beets and red beets tossed together in a blood orange olive oil. I like how the golden beets pick up some of the red coloring and get a sunset color.  The beets are perfect sitting upon some soft goat cheese drizzled with honey.

I’ve listed some several ideas for taking food to parties below. Tell me, what would you pack up in a  jar and take to a party?

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Red and Golden Beet Crostini with Goat Cheese and Honey

Ingredients

• 1 large red beet
• 1 large golden beet
• blood orange olive oil just enough to glisten beets
• splash white balsamic or champagne vinegar
• spreadable goat cheese enough to spread on each crostini
• honey just enough to drizzle over cheese
• toasted sour dough bread

Instructions

• Steam or roast beets in skin until tender. (I steamed for about 30 minutes, until a fork easily pierced the beet, but not too soft).
• Using paper towels, rub beets and skin comes right off.
• Cut into small cubes. Toss with blood orange olive oil or olive oil and with some orange zest. Add a splash of vinegar. Season with salt and pepper.
• Top toasted bread with a goat cheese. Drizzle honey. Top with beets.
• If taking to a party, mix goat cheese and honey ahead, place in jar. Bring jar of goat cheese and honey and jars of beets along with toasted sour dough, or toasted flat bread.

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