First things first. Gather your ingredients for the sauce, because you want it to chill in the fridge for an hour if you can.

Burger Sauce

• Mayonnaise (hopefully, made with avocado oil)
• Dijon Mustard
• Dill Pickle
• White Onion
• Paprika
• Worchestershire Sauce (or vinegar)
• Black Pepper

This is actually a riff on my big mac sauce but adding worchestershire and using dijon mustard. I really like this version a LOT. I did not include salt because pickles and worchestershire sauce is salty enough.

Technique for Cheeseburger Stir Fry

You want to get the meat crispy enough to be likened to a smash burger. Grey ground beef is not appetizing nor tasty.

Season your meat and use best baking soda technique. The baking soda technique helps to keep meat moist, and browns meat better.

How to Brown Ground Beef

Per each pound: 1/4 teaspoon baking soda. 1 tablespoon of water. Mix and pour over meat and wait 15 minutes prior to cooking. This really works. Each bite will have that smash burger crispiness on the edges.

Break the meat up as it is browning. I love this tool, or you can use a potato masher.

Once you are satisfied your meat is cooked, season as desired with salt the pepper, which happens to be the best two seasonings the world has ever seen.

Sprinkle with cheese of choice. Stick in oven just until cheese is melted. Or cover with lid and wait for cheese to melt.

Serve with chopped tomatoes, iceberg lettuce, and my best burger sauce. Of course, use lettuce of choice, but the crunch of iceberg works. Also, if you want to you could serve stir fry cheeseburger as lettuce wraps.

Variations

• Sautéed Mushrooms
• Crispy Bacon Bits
• Avocado Chunks
• Make dinner roll burgers (easier to fit into small rolls)
• Make cheeseburger tacos
• Make cheeseburger salad

My Other Favorite Low Carb Ground Beef Recipes

• Mini Meat Loaf Recipe
• Ground Beef and Cabbage Stirfry
• Ground Beef, Peas
• Keto Ground Beef Taco Meat

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Cheeseburger Stir Fry with Special Sauce

Cheeseburger Stir Fry with Special Burger Sauce

Course Salad and Salad Dressing

Cuisine American

Keyword Big Mac Salad, Big Mac Sauce

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Sauce Time 10 minutes minutes

Ingredients

Burger Sauce

• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire
• 2 tablespoons sugar free ketchup
• 3 tablespoons dill pickles finely chopped
• 2 tablespoons onion finely chopped
• 1 tablespoon pickle juice or white vinegar
• 1/2 teaspoon paprika
• salt to taste
• pepper to taste

Cheeseburger Stirfry

• 1 pounds ground beef
• 1/4 teaspoon baking powder
• 1 tablespoon water
• 2 tablespoons olive oil
• 1-2 cups shredded cheddar

Instructions

Burger Sauce

• Make sure pickles and onion are very finely chopped.
  
• Mix together with all ingredients.

Cheeseburger Stir Fry

• Mix baking soda with water and mix into the ground beef. This will make the beef cook up crispier. Wait 15 minutes before cooking.
• Heat oil in pan.
• Fry the ground beef on medium heat. Allow the edges to get a little crispy similar to smash burgers. This should take about 10-12 minutes.
  
• Add cheese and cover to melt.
  

The post Cheeseburger Stir Fry with Best Burger Sauce (Keto friendly) appeared first on Spinach Tiger.

Obviously, the answer is a big fat yes! However, the recipe didn’t go exactly as planned. It actually came out better.

The twice baked cauliflower is roasted, mixed with sour cream, blended (but not to a puree), and then topped with cheddar cheese and baked again until the cheese is melted. This was so good, it could have been my dinner.

I originally wanted to make this to go with this New York Strip Steak, for a special dinner.

When I first set out to make twice baked cauliflower, I thought that maybe I should steam the cauliflower first, then mix it with sour cream, but I tried something else first.

I roasted the cauliflower first. This provided a more substantial heft instead of a puree type texture, and after you try this method, I know you will agree with me. The result was a cheesy bite with a real bite to it. The roasting adds a nice flavor too.

Ingredients for Twice Baked Cauliflower

• Cauliflower Head
• Smattering Olive Oil
• Sour Cream
• Chives or Scallions
• Salt, Pepper
• Cheddar Cheese (or cheese of your choice)
• Bacon Bits (optional)

Tips for Twice Baked Cauliflower

• Roast cauliflower with just a smattering of olive oil.
• Put the sour cream in the blender first. Blend to bring together, but don’t puree. Keep in mind, you want heft. It will continue cooking in the oven.

More Cauliflower Sides

• Cauliflower Mash
• Cauliflower Risotto
• Parmesan Cauliflower
• Roasted Greek Cauliflower
• Whole Roasted Tumeric Cauliflower
• Popcorn Cauliflower

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Twice Baked Cauliflower

Cheesy Twice Baked Cauliflower, A Great Keto Side

Course Side Dish

Cuisine American

Keyword cauliflower, cheesecake

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Ingredients

• 1 head cauliflower
• 1 teaspoon olive oil
• 2 scallions or chopped chives
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cheddar cheese grated (more if desired)

Instructions

• Preheat oven to 400 degrees, 205 C.
• Remove the core stem and cut up the cauliflower into large pieces. You will be mashing this, so you can roast in large pieces.
• Drizzle small amount of olive oil over cauliflower.
• Roast for 15 minutes.
• Mash in super blender (or Vitamix) add sour cream, salt, pepper, chives, or chopped scallions. Blend but careful not to puree. You want heft.
• Transfer to baking dish. You can do Individual dishes or one small casserole dish.
• Cover with cheddar cheese and bake until cheese is melted.
• Add bacon bits if desired. Garnish with chives or chopped scallions.

The post Twice Baked Cauliflower appeared first on Spinach Tiger.

This keto cheddar bay biscuit is so good, we make several dozen every week for our home keto bakery, located in the Nashville area. We bring them to the Farmer’s Markets and always sell out.

Our customers love them. Unlike many grain free keto biscuits you see on the web, these are not spongey or cake-like. They actually taste like a biscuit, and I know my biscuits.

Years ago when I was looking for a grain free biscuit, most of the recipes had eggs and ended up with a spongecake texture. That is NOT a biscuit. I developed a very successful grain free biscuit recipe by eliminating the yolks and using whipped eggs whites to bring rise and the create the right kind of texture.

I did a grain free biscuit version with sweet potatoes and I did a version for making grain free stuffing. Why I never thought to make a cheddar biscuit before now is beyond me. This biscuit is delicious, especially when served with melted butter.

These biscuits are very easy to make, and the ingredients are typical ingredients found in a keto bakery pantry.

Spinach Tiger is an Amazon affiliate and earns a small commission.

Ingredients for Keto Cheddar Bay Biscuits

Almond Flour – is the main ingredient that takes the place of wheat flour. I like this brand.

Coconut Flour – adds moisture and heft.

Baking Powder – for the rise.

Old Bay Seasoning – I love this seasoning. It has everything you need for flavor, but be cautious. Use very sparingly or you will have a salty mess. One teaspoon and no more. More is not more here.

Substitute for Bay Seasoning – 1 teaspoon Garlic powder, 1/2 teaspoon salt, parsley. Can replace salt with 1/4 teaspoon celery salt.

Golden Flax Meal – Be sure to get the right brand. Bob’s Red Mill makes the perfect golden flax meal. I’ve ordered other brands that are very dark in color and will color the biscuits.

Egg Whites – Believe it or not, I used boxed egg whites and whip them at high speed until they almost overflow. This gives the lift to the biscuits.

Cheddar Cheese – This up to you. I use a combo of mild cheddar and jack, but use whatever you like.

Butter – Four tablespoons unsalted butter. Plus more for melting and pouring over biscuits. 

Parsley – very finely chopped fresh or can use dried.

What do keto cheddar bay biscuits taste like?

It’s like a biscuit with a bit more flavor, and cuts in half easily for toasting. You will taste the seasoning subtly and know there is cheddar cheese in there.  

It’s not easy to develop a grain free, southern style biscuit, especially when my regular biscuit is so good. I was determined to try with the hopes of a soft inside, a somewhat crispy outside, and a keto biscuit that can be enjoyed as a biscuit sandwich. This recipe does that and is not cake like.

Can you freeze keto cheddar bay biscuits?

The good news and the good news is yes and yes. You can freeze them UNBAKED and baked.

I was blown away when I discovered that these grain free cheddar bay biscuits could be made, formed and frozen prior to baking. This means you can make several dozen and bake them as you need them. 

Playing around with Cheddar Bay Biscuits

Replace the bay seasoning with sliced jalapeños or diced chilies for a Mexican flair.

Add in parmesan cheese and some crumbled COOKED Italian sausage for an Italian flair.

Add in some chopped apples and rosemary for a beautiful Fall flavor, like I did here with a regular biscuit.

Macros for Keto Cheddar Biscuits

Calories: 232   Net Carbs: 4

My Favorite Tools for Biscuits

I love love love the USA Pan brand and I own several. If you are in the market for any kind of baking sheets, this is the brand to purchase.

More Grain Free Bread Options from Spinach Tiger

• Grain Free Dinner Rolls (No Yeast)
• Grain Free Tortillas
• Grain Free Spinach Tortillas
• Chicken Pot Pie with Grain Free Biscuits
• Grain Free Bagels

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Keto Cheddar Bay Biscuits

Grain Free Keto Biscuits with Cheddar Cheese and Spices

Course Breakfast Bread

Cuisine American

Keyword cheddar biscuits, grain free brownies, keto bars

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 12 biscuits

Calories 232kcal

Ingredients

• 2 cups blanched almond flour
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 1 teaspoon Old Bay Seasoning see notes
• 4 tablespoon golden flax meal
• 4 tablespoon unsalted butter
• 1 cup cheddar cheese grated
• 8 egg whites or 1 cup boxed egg whites.

Instructions

• Pre-heat oven to 425 degrees F.
• Prepare baking sheet with silpat or parchment paper.
• Mix all dry ingredients in large bowl.
• Cut in butter, mixing in with hands.
• Add cheese.
• Whip egg whites. Fold into mixture.
• Use an ice cream scoop to scoop 12 biscuits onto baking sheet.
• Bake at 425 degrees F. for ten minutes or until golden brown.

Notes

Replace Old Bay Season with following:  

1 teaspoon garlic powder (not salt)

1/4 teaspoon celery salt (can be optional)

1/2 teaspoon salt

Melt butter and pour over biscuits when they come out of the oven. If biscuits don’t have enough salt, you can add after they come out of oven. You don’t want to over salt the biscuit dough. 

Nutrition

Serving: 1of 12 | Calories: 232kcal | Carbohydrates: 7g | Protein: 13g | Fat: 17g | Fiber: 3g

The post Keto Cheddar Bay Biscuits appeared first on Spinach Tiger.

This past month, I was smitten with a bacon cheddar dutch baby, a wonderful savory take on one of my favorite breakfast dishes. As soon as I saw it, I knew I need to make a keto bacon cheddar dutch baby,  because I couldn’t get it off my mind.

I have a very solid keto dutch baby recipe here that I usually take in a sweet direction.

What is a dutch baby?

A dutch baby is a big German pancake that is baked in a skillet. As it bakes, it puffs up. The grain free version doesn’t puff up as much as an original version, but it still is just amazing.

Originally, I made five versions of a keto friendly dutch baby until I felt like I hit gold. There is nothing better than having a wonderful “base” recipe that offers a world of possibilities. Dutch babies can go sweet or savory and just because you live a low-carb life style, are gluten free or grain free, that doesn’t mean you can enjoy big fat food.

In the past, I’ve made an apple dutch baby here and a sausage dutch baby here with all purpose flour, but they could easily be adapted with grain free flours. The possibilities for a dutch baby are endless and can be a quick supper as well as a lovely brunch.

Almond Flour and Coconut Flour Make a Delicious Keto Bacon Cheddar Dutch Baby

I used two grain-free flours in this grain-free dutch baby recipe, almond flour and coconut flour to get the taste I was looking for. I have become very adept at making almond flour recipes, especially since I opened a keto home bakery. 

This is such an easy recipe to do because you don’t need any special equipment, except a pan that goes into the oven. I love my Lodge cast iron pan.

Keeping this easy, the bacon is oven-baked in a 400 degree F. oven, which warms the oven up. I always start the bacon in a cold oven and bake for 20 minutes.  I used a rather sharp cheddar but you could use any kind of cheddar cheese you like.

Keto Cheddar Bacon Dutch Baby can be reheated

Here’s some good news. I was only able to eat half of this and saved it for the next day. It was just as good reheated.

I also had this thought…the savory cheese and bacon would taste so good with a little of this sugar free strawberry sauce. That may sound strange to you, but I have always liked jam on my egg toast.

If you want a sweeter version, try this grain free dutch baby served with fruit, but go ahead give savory a try.

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Keto Bacon Cheddar Dutch Baby

Keto Bacon Cheddar Dutch Baby, Savory take on a German Pancake

Course Breakfast, dinner, lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 230kcal

Author Angela Roberts

Ingredients

• 1/3 cup fine blanched almond flour
• 1 tablespoon coconut flour
• 3 extra large eggs
• 1 teaspoon baking powder
• 1/2 cup sour cream can do half sour cream, half milk
• 2 tablespoons butter
• 4 slices cooked bacon
• 1/2 cup shredded extra sharp cheddar cheese
• 2 scallions sliced

Instructions

• Preheat oven to 425 degres F.
• Mix all dry ingredients together, making sure baking powder is thoroughly mixed.
• Add eggs and sour cream.
• Melt butter in cast iron skillet in oven until butter is bubbly.
• Pour mixture into pan and shut oven.
• Bake 13 minutes until the center is springy.
• Take out. Add cheddar cheese. Bake five more minutes, until cheese is melted.
• Once melted, add chopped bacon and sliced scallions.
• Serve with toppings such as avocado, sour cream, jam.

Notes

If you have medium to large eggs, use 4 eggs.
This recipe contains Amazon affiliate links, which earn a commission toward operating costs, but do not increase your price.

Nutrition

Serving: 1g | Calories: 230kcal | Carbohydrates: 4g | Protein: 8g | Fat: 20g | Sodium: 133mg | Fiber: 2g | Sugar: 1g

The post Keto Bacon Cheddar Dutch Baby, (Grain Free, Gluten Free, Paleo) appeared first on Spinach Tiger.

Today I made pimento cheese egg salad, which is so good and so filling, especially if you’re eating a high fat, low carb diet. You could put this on toast, but I love it on lettuce wraps just as much.

The key is using a high quality cheddar cheese, but nothing will stop you from using a store bought pimento cheese. A good pimento cheese can be mixed with the cooked egg yolks. If you do make your own as I did here.

Make sure that you mix your pimento cheese  or cheddar and spices with the egg yolks first, and then add in your chopped egg whites. I like to make it slightly spicy, and you can decide how much heat you desire. This is very reminiscent  of my pimento cheese deviled eggs, which are now the only way I make deviled eggs because of the response.

How do I make perfect hard boiled eggs?

You also need to know how to make beautiful hard boiled eggs. I have the perfect recipe that’s easy to peel.

I added in three tablespoons of chopped pimentos. You can add as little or as much as you want, but I love the flavor they bring to the egg salad.

I used some chili powder for extra flavor.

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What Mayonnaise do I like to use for egg salad?

I have a new favorite mayonnaise that does NOT contain canola oil. It uses 100% avocado oil and eggs.

What kind of lettuce is best for lettuce wraps?

I like to use butter lettuce or romaine lettuce, depending on the crunch I want.

Egg Olive and Cheese (egg salad)

Spicy Pimento Deviled Eggs

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Pimento Cheese Egg Salad Lettuce Wraps

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 8 hardboiled eggs Recipe Here
• 1/2 cup Mayonnaise
• 1 tablespoon mustard
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• dash of paprika
• 3 tablespoons pimento
• 4 ounces extra sharp cheddar cheese
• Lettuce for lettuce wraps
• Garnish pickle

Instructions

• Separate egg yolks fro egg whites.
• Mix egg yolk, mayonnaise, mustard, salt, pepper, chili powder until very smooth. I use a small food processor for this, but you don't have to.
• Chop egg whites and cheddar cheese into small pieces. You can also use shredded cheddar, but it doesn't usually have as much flavor.
• Arrange on lettuce, add dash of paprika.




The post Pimento Cheese Egg Salad Lettuce Wraps appeared first on Spinach Tiger.

When I figured out a fantastic keto tortilla recipe, our low-carb world opened up to more gut sticking recipes, like these salmon tacos, and breakfast burritos.

I was really going for a green dish, and got this brilliant idea to make my own spinach tortillas. I used my grain free tortilla recipe as a starter, adding fresh baby spinach leaves and adding a little more almond flour to soak up the moisture. They were this perfect on the first try.

The Trader Joe’s salsa verde makes this so easy to put together, but you could always make my  homemade roasted salsa verde.

I almost feel silly sharing this recipe because it’s incredibly easy and flexible.

You do need to make the tortilas, which only take about twenty minutes.  I use a rotisserie chicken (from Costco) most of the time, but you could use any left over meat.

Then it’s simply a matter of mixing chicken with salsa verde,  little sour cream and cheddar cheese. Once mixed, you top each tortilla with chicken mixture, fold, add more salsa verde and cheese and bake until the cheese is melted.

Serve with olives, green onion, cilantro and avocado for a full-fat, high protein, delicious easy dinner. These are great heated up the next day. You can also freeze and reheat. I tested that.

Nutrition Value using an on-line app is an approximation to my best ability. 4 net carbs per enchilada, not including avocado

This site contains links from Amazon and earns a small commission, but does not affect price.

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Keto Green Chicken Enchiladas

Low carb, keto friendly Green chicken enchiladas with homemade low carb, grain free tortillas. Approximately 4 net carbs (not including avocado).

Course Entree

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 255kcal

Author Angela Roberts

Ingredients

• This recipe may contain Amazon affiliate links which may earn a small commission.
• 8 grain free spinach tortillasrecipe here
• 3 cups shredded cooked chicken left over rotisserie works great
• 1 cup salsa verde I used Trader Joe's
• 1 to 2 cups shredded cheddar cheese depending on your preference.
• 1/3 cup sour cream.
• 3 green onions
• 1/4 cup black sliced olives
• cilantro for garnish
• salt and pepper for seasoning

Instructions

• Mix shredded chicken with 1/3 cup sour cream, 1/3 cup cheese, 1/3 cup salsa verde. Feel free to adjust these at your preference.
• Brush a little salsa verde at bottom of the baking pan
• Fill each tortilla with chicken mixture. Fold. Set in baking pan.
• Cover all enchiladas with more salsa verde.
• Top with cheese.
• Bake at 350 F. for 10-15 minutes or until golden brown. I like the cheese a little crispy. You may like it less so; thus baking time will vary.
• Garnish with olives, onion, cilantro.
• Serve with sliced avocado (optional).

Notes

Nutrition Values estimated using an online app.

Nutrition

Calories: 255kcal | Carbohydrates: 7g | Protein: 12g | Fat: 19g | Fiber: 3g

The post Keto Green Chicken Enchiladas Recipe appeared first on Spinach Tiger.

This is a big, fat, healthy frittata, glowing with green and red veggies and sustaining you with fat from the sausage and protein from the eggs.  If you’re looking for an easy brunch or dinner using leftovers, this is one great idea, ready in mere minutes with very little prep.

Frittata di pasta is a “one pot” frittata, as it has the meat, veggies and starch all in one place.

Frittata di Spaghetti or Frittata di Pasta is something Italians eat frequently. They are not people who let food go to waste. Left over spaghetti, whatever meat or veggies are around all might be repurposed to orchestrate an outstanding egg frittata that tastes far from anything left over.

Frittata di Pasta uses left over spaghetti or macaroni.

The spaghetti adds a wonderful texture to the eggs, and the sausage adds flavor. You could also use a small macaroni. If you’re gluten free, the gluten free pasta works well too. 

I used country sausage, which we happen to love around here, but you can use whatever sausage you like. You can also leave out the sausage altogether for a vegetarian dish. Pasta and spinach work very nicely together all by themselves.

You could even change out the country sausage for prosciutto for a more Italian Frittata di Pasta.

We ate a lot of frittatas growing up, and always with a side salad, which can easily be prepared while the frittata is in the oven.

This sausage spaghetti frittata looks decadent and a bit gourmet, but it’s almost easier than opening a box. Use the pre-washed baby spinach, and you can even make your sausage in advance in the morning, and have use that night at dinner. There’s just no reason, even the simplest of meals can’t have a little wow factor.

I made something similar with broccoli and spaghetti here and you all seem to love this recipe. I’ve also made spinach frittata here.

Baked Spaghetti Broccoli Frittata

Sweet Potato Sausage Frittata with Sage

More Frittatas from Spinach Tiger

More Egg Recipes from Spinach Tiger

More Spaghetti Recipes from Spinach Tiger

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Sausage Spaghetti Frittata

Left over spaghetti, meat, vegetables combine together to make the best frittata and an easy dinner.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 tablespoon olive oil
• 2 cups cooks spaghetti can use gluten free
• 8 eggs
• 1 cup baby spinach leaves
• 2 tablespoons diced red pepper
• 1/2 teaspoon sea salt
• generous dash black pepper
• 1/2 cup cheddar cheese

Tools Needed

• 10 inch baking dish or cast iron pan

Instructions

• Preheat oven to 400 degrees
• Cook sausage according to package instructions. I like to bake them.
• Beat eggs with salt and pepper. Add half of shredded cheese to eggs.
• Put oil into pan.
• Pour eggs wth cheese mixture.
• Add spinach.
• Add cooked spaghetti. Even out.
• Add diced red pepper.
• Add sausage. Cover with more cheese.
• Bake for 20 minutes or until egg mixture does not jiggle and is golden brown.
• Cooking Notes:

Notes

You can make this in a rectangular pan and cut into squares.

The post Frittata di Spaghetti with Sausage and Spinach appeared first on Spinach Tiger.

I just can’t believe I haven’t made sausage balls here. These are not only the tastiest sausage balls, they are grain free, made with almond flour, country sausage, happy eggs, and a good cheddar cheese.

I made this super easy for you by sticking sausage patties in the oven (they are so easy to crumble later) and while they are baking, I shred my cheese and get out the rest of my ingredients.

Once the sausage has cooled a few minutes, just crumble it up into the mixture. Roll into balls. A full recipe makes 30 balls. A half recipe makes 15. But why not double it and make 60; you’ll probably need them or you can freeze the left-overs for a quick, low carb snack.

Pick Your Cheese for Your Easy Sausage Balls

I used a Vermont White Cheddar. It melted beautifully, and had a great taste. I added in a small amount of Pecorino Romano to add salty, complex flavor.

Pick Your Sausage

I used a spicy version of country sausage. You can use whatever you like, even chorizo or Italian.

Sausage Balls are not just for Parties

We like them for breakfast!

Serve on Sliced Apples

This is a genius idea. No toothpicks necessary. People can scoop their sausage balls with a thinly sliced apple and they taste great together.

Go Grain Free: Use Almond Flour

You can make your own like I did here. Or you can buy almond flour. This is a good brand.

The anytime, anywhere easy sausage ball is gluten free, grain free and even fits the low carb diet. Happy New Year!

More Appetizer Recipes Here.

More Paleo Recipes Here

More Gluten Free Recipes Here

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Easy Sausage Balls, Grain Free, Gluten Free, Low Carb,

Old Fashioned Sausage Balls, grain free, paleo, gluten free, low carb.

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 30

Author Angela Roberts

Ingredients

• 1 pound country sausage
• 1 cup almond flour you can substitute 1 1/3 cups all purposed flour or gluten free flour
• 1 large egg or 2 small eggs
• 2 cups shredded sharp cheese
• 2 tablespoons grated pecorino romano optional

Instructions

• Preheat oven to 400 degrees.
• Bake sausage patties for approximately 15 minutes or until done.
• Drain on paper towels. Cool. Crumble.
• Turn oven down to 350 degrees F.
• Mix sausage and remaining ingredients together.
• Roll balls out and place on baking pan. Don't worry if they're not perfectly round. Once they are all rolled out, wash hands, wet slightly and go back and re-roll the balls round.
• Bake for 15 minutes.
• Serve immediately.

The post Easy Sausage Balls, Grain Free, Gluten Free, Low Carb, Paleo appeared first on Spinach Tiger.

I love Sunday mornings when my husband and I can both sit at the table and enjoy rare free time with each other. We are busy people coming and going with his crazy work travel schedule and my blogger events/projects, of which I had four in four days last week.

If we find each other on a Sunday morning, it’s like peace, love, joy. Part of that joy is the cappuccino and brunch!

If I happen to have a well stocked refrigerator, it’s all the more joy, because it makes me feel like a chef, and gives me added inspiration to create food and share it with him and with you.

One of the blogging events included a Saturday food demo as part of a blogger weekend at Williams Sonoma called Bites and Blogs. The upscale Green Hills Mall in Nashville launched the pilot program for this, as seven bloggers were chosen to conduct various demos over the weekend, all unique and crowd pleasing, ranging from apple pie to french pastry to paella. If you want to know how to prepare for a cooking demo, I’m going to write that up and post that soon.

I chose to do a farmhouse salad and these strawberry and cream biscuits with basil.  Making biscuits in front of people at the best kitchen store in the world would have terrified me five years ago.  But when the upscale southern ladies described my biscuits as “divine” I breathed a sigh of relief and relished their southern speak. “These are davaahn.”

The best part of this past weekend was that a beautiful blogger, Callie Aldridge of Luv Cooks, offered to come and help me. She drove up from Birmingham Alabama, spent the night and devoted herself to getting up early, and making sure we had 60 biscuits and homemade buttermilk dressing ready to go. I just can’t thank her enough for bringing all of her energy and love for life right into the food experience.  (She’s hoping to move to Nashville, which excites me to no end).

Stars are people who desire to help others shine brighter with good intention, and she is just such a star!

The Spicy Shrimp and Bacon Quiche

My inspiration came from the ingredients I had left over. I used the smoked bacon, purchased from Porter Road Butcher  for the salad and that smokiness did this quiche well.  I was looking for the legendary Benton’s Bacon and discovered Porter Road makes their own great version.

I love to envision a dish in my head, try to virtually taste it and then see if it’s everything I fantasized about.

Do you ever do that? Do you ever dream up a dish in your head and get excited to get cooking? And, then get more excited because the person you made it for loves it in that “close your eyes” with each bite way?

This moment of joy is why I cook! I want to bring that sensual pleasure to others and I blog because I want you to bring it to your family too!

I was inspired to make the pistou, which pulled this together,  because I have a lot of basil in my garden, and I needed extra color.

Pistou is a Provencal condiment, made with basil and olive oil, often layered on top of a summer vegetable soup. (Another thing I want to jump into the kitchen and make for you right now).  It’s like a pesto without the cheese and pine nuts.

Spoon the pistou randomly in right before baking.

I only used 8 eggs because I wanted to add lots of shrimp. You can use more eggs, but add in a little more cream if you do that. Cream is God’s gift to the cooking kitchen, and I’m never without it.

Crust Options: Tart, Gluten Free, or Tortilla Crusted

I didn’t want to take the time to make this tart crust or this gluten free tart crust. Instead I did this quickly using used these raw flour tortillas from Tortilla Land the same way I did with this individual quiche. (You could also use corn tortillas for that gluten free option), or no crust at all for a crustless quiche (or frittata). I have used cooked tortillas in the past, and that’s certainly an option.

The End Result

Doug said it all, “I was disappointed to see you were making quiche, but I love every bite of this. The mix of flavors and ingredients is perfect, and I can’t stop eating it.”  Now I knew he didn’t like quiche, but I also knew he was going to feel very loved once he tried it.

I hope you feel the love today. I could just cook for myself, but I pull all of this together for you, my readers, because I care about helping you enjoy a rich life of pleasurable cooking and eating with your loved ones.

Please follow me on instagram, where you can be the first to see the food we make, eat and fuss over.

So tell me do you make quiche or do you do anything special on Sunday mornings?

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Spicy Shrimp Quiche with Smoked Bacon, Pistou and Gluten Free Option

Spicy Shrimp and bacon quiche with Pistou, and a gluten free option

Course Brunch

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 4 slices smoked bacon such as Benton's bacon
• 1 tart crust or tortillas
• 8 eggs
• 1/3 cup cream
• 12 large shrimp
• 1 tablespoon Butt rub or your favorite rub like Slap Ya Mama
• 1/3 cup pistou
• 4 grape tomatoes
• 1/3 cup medium sharp white cheddar cheese
• salt pepper to season

Pistou

• 2 handfulls basil
• 1/3 cup olive oil
• 1 clove garlic

Instructions

• Cut bacon into one inch pieces. Fry on medium heat until crispy. Remove with slotted spoon, drain on paper towel.
• Sprinkle shrimp with butt rub. You could also make a rub with paprika, cayenne to your liking. Or use a spicy rub of your choice.
• Fry shrimp in bacon grease about a minute on each side. Drain on paper towels.
• Prepare quiche pan with either this tart crust(see below for gluten free option) or tortillas.
• I cut the tortillas and overlapped to fit the quiche pan. Spray with non-stick spray first or grease pan with butter and flour to prevent sticking.
• Beat eggs and incorporate cream and salt and pepper.
• Add cheese to egg mixture.
• Place quiche pan onto a baking sheet. Wrap bottom and sides tightly with foil.
• Place tart crust onto pan. Or place tortillas in pan. You may need to cut and overlap a little, which is fine.
• Pour egg mixture into pan.
• Add shrimp, bacon, tomatoes.
• Spoon pistou into the egg mixture, randomly.

Pistou

• handfuls of fresh basil with stems removed
• /3 cup olive oil
• garlic clove, minced
• salt, pepper
• Using either mortar and pestle or mini food process, mix into a basil paste to the consistency of a pesto you will be able to spoon into the quiche mixture.
• Bake at 400 degrees F for 25-30 minutes.
• !Gluten Free Option can be found here.

Notes

This makes two to four serving sizes.

The post Spicy Shrimp Quiche with Smoked Bacon, Pistou and Gluten Free Option appeared first on Spinach Tiger.

On a whim I lightly cooked raw tortillas from TortillaLand and placed each in a tart pan for quiche. I was quite surprised at how great it baked in the oven and. Easy, and tasty, I had quiche in twenty minutes. You can used other tortillas for this recipe, but I haven’t tested those.

The Creative Cooking Crew challenged us this month with the tomato. This tomato bacon quiche will serve as my second entry, as I already submitted a fresh tomato bisque soup. This is truly a creative recipe, because it’s taking a very common ingredient (the tortilla) and using it an unconventional way. It puffed up during baking, and it saves quite a few calories in the process, not using typical pie crust. Even using heavy cream, bacon and cheese, each individual quiche comes in at around 300 calories.

This is a keeper recipe for the holidays. If you use small tart pans, you can vary your ingredients to your guests taste or just get wildly creative with leftovers.

I used two types of tomatoes from my garden (red and yellow), but you can use anything. Feel free to add in your own take on herbs and spices.

Visit the Creative Cooking Crew Pinterest Page. Thank you Lazaro Cooks and Foodalogue for this month’s fun challenge.  Click the link logo to see 200 plus recipes the Creative Cooking Crew has created.

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Tomato Bacon Cheddar Quiche with Tortilla Crust

An Easy homemade bacon tomato quiche using tortillas to make pie crust.

Course Entree

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 4 four-inch tart pans
• 2 slices bacon cooked, cut into pieces
• 4 flour tortillas
• baking spray or oil for tart pans
• 2 ounces cheddar cheese grated
• 4 eggs
• 1/2 teaspoon chopped chives
• 1/3 cup heavy cream
• salt
• pepper
• 1/2 cup chopped tomatoes

Instructions

• Spray pans or use oil for tart pan. If using raw tortilla as I have, cook first 15 seconds on each side, not browned. Place tortilla in tart pan, Cut off what is left over.
• Mix together eggs, cheese, cream, bacon, chives. Season with salt and pepper.
• Pour into quiche pans.
• Place chopped tomatoes in pan.
• Bake for 15-20 minutes at 375 or until quiche no longer jiggles.

The post Tortilla Crusted Tomato Bacon Cheddar Quiche appeared first on Spinach Tiger.