The Entrecotê must be good, because there is always a line, and the sauce is a secret. So secret, in fact, that many chefs on line have tried to figure it out and come up with their own versions. It seems that no matter what recipe they use, they all love their version.

I tried a version and thought it was so good, I wanted to share it with you.

Stephane of the French Cooking Academy has an “almost” recipe he got from a Paris cookbook, which is delicious. By the way follow his youtube channel if you want to learn how to cook French food without intimidation. I’ve made a few of the dishes and will probably make many more.

Maybe when I get back to Paris, I’ll try the real thing and let you know. In the meantime, while it’s not the exact steak sauce, it’s delicious and worthy.

After making this green entrecotê steak sauce three times, I put my own spin on it, adding in a lot more parsley, which is what makes the sauce more green and I think more appetizing. Some other chefs have made the sauce adding in walnuts and a few other things like capers. I may try a version with walnuts in the future.

Don’t limit this entrecotê green sauce to steak. I noticed during a dinner everyone was also putting the sauce on these crispy smashed potatoes. Now that’s a match.

Ingredients for Entrecote

• 1 cup chopped parsley (measured after chop)
• 2 stems thyme
• 2 stems rosemary (or tarragon)
• 1/2 cup salted butter (use good butter)
• 1/4 cup heavy cream
• 2 tablespoons dijon mustard
• 2 large shallots
• black pepper
• umami seasoning (option, but great addition) This one is from Trader Joe’s

The process is very easy. Just make sure to get all of your ingredients together, chopped, measured and ready before you cook your steak. While your steak is cooking, especially if you do reverse sear, you can make the sauce. If prepped, it will take you less than ten minutes.

However, you can make this ahead of time and gently reheat.

Freeze

I tested this out and you can freeze this sauce and gently reheat. You may need to add a tablespoon of cream.

Great Steak Recipes from Spinch Tiger

• The Perfect New York Strip Steak Recipe, Pan-Fried, Oven-Roasted (Sear and Roast Method).
• Perfect Ribeye Steak (pan fried, roasted)
• Reverse Sear Tomahawk Steak
• Teres Major (a more affordable cut of meat that mocks filet)
• Tenderloin Tails

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Entrecote Sauce

Course Sauce

Cuisine French

Keyword entrecote sauce, french sauce

Ingredients

• 2 handfulls parsley 1 cup, finely chopped
• 1/2 cup butter
• 2 large shallots
• 2 sprigs thyme
• 2 sprigs rosemary finely chopped
• 1/4 cup heavy cream
• 1/2 teaspoon umami powder
• salt, pepper
• 1 tablespoon lemon juice

Instructions

• Put butter, shallots, herbs umami powder, dash salt, into a sauce pan. Heat on very low for five minutes.
• Allow to sit off stove for five minutes. Add heavy cream. Add lemon juice.
• Blend in a blender until smooth.
• Season with salt, pepper to taste.
• Serve immediately. If you can't keep it warm or gently reheat when your food is ready.

The post Entrecotê Steak Sauce (my version) appeared first on Spinach Tiger.

Actually this soup came about quite by accident. I was hoping to use eggplant, canned tomatoes, and bell pepper to make a chicken dish. But when I roasted the vegetables with olive oil, white wine and garlic, covered in the onion and decided to blend and make a soup or a sauce.

Once blended, I added in some heavy cream and broth and it turned to be a lovely summer soup. You could go dairy free (see below).

Variations for Creamy Eggplant Tomato Soup

• You could change out the heavy cream for coconut milk to thin it down if you want to keep it vegan.
• Add in other vegetables like zucchini, which is also plentiful this time of year.
• Use this as a pasta sauce with a penne pasta or gnocchi. Use less broth in this case.
• Make this a meal with grilled bread or use as a starter.
• Serve with a white, mild fish, or shrimp.

Equipment

• Immersion Blender
• Cutting Board Flexible Mats
• Small Soup Bowls

More Recipes from Spinach Tiger

• Chunky Italian Summer Vegetable Soup
• Chicken Vegetable Soup
• Watermelon Gazpacho
• Chilled Cucumber Gazpacho
• Carrot Ginger Soup
• Gazpacho from My Garden
• Eggplant Rollatini

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Creamy Summer Eggplant, Tomato Soup

Soup made with Eggplant, Canned Tomato, Onion, Bell Pepper, Garlic and Olive Oil with a bit of heavy cream, great for Summer

Course Soup

Cuisine Italian

Keyword Bean macaroni Soup, Eggplant Soup, Tomato soup

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Servings 4

Ingredients

• 1 eggplant peeled, cubed
• 1 tablespoon salt
• 1 bell pepper
• 1 small onion
• 6 garlic cloves
• 1/4 cup olive oil extra virgin
• 1 24 ounce Italian Tomatoes
• 1 cup white wine
• black pepper
• 1/4 cup heavy cream or coconut milk
• 1 cup chicken broth or vegetable broth
• fresh thyme, oregano or basil for garnish

Instructions

• Peel, cube eggplant. Salt and place on colander lined with paper towels.
• Chop onion medium dice.
• Peel garlic cloves.
• Seed and slice bell pepper in 1 inch slices.
• Place all vegetables in shallow baking dish (so you can spread out). Pour olive oil and toss. Add garlic cloves whole.
• Open tomatoes. Chop tomatoes and pour over vegetables including juices.
• Stir in white wine.
• Bake at 300 degrees for up to two hours, until all is soft. A long, slow bake melds flavors. Or put in slow cooker for four hours on low.
• Use immersion blender to blends and add broth and heavy cream.
• Serve with herbs and a drizzle of olive oil.

The post Creamy Roasted Eggplant, Tomato Soup appeared first on Spinach Tiger.

Boneless chicken breasts can be boring, tasteless and bland. A mustard cream sauce, however, brings flair and flavor and turns a quick dinner into something you should eat slowly with a glass of wine.

I haven’t talked about the twins who just turned 16 and are doing a hybrid home school program this year. They are here for lunch a few days a week helping me in the bakery. I recently served this chicken (which I’ve made three times in the past week) over pasta for them and they loved it.

I’ve used boneless chicken breasts. Pound the chicken out to flatten, season with salt and pepper and cut it into serving pieces. I’ve fried in butter with a little oil.

Ingredients for Chicken with Mustard Cream Sauce

• Boneless Chicken Breasts or Boneless, Skinless Thighs
• Heavy Cream
• Butter
• Dijon Mustard, Whole Grain Mustard
• Salt, Pepper
• Herbs: Use either Parsley, Tarragon, Dill or Thyme.

Easy Process for Chicken with Mustard Cream Sauce

This process takes less than 20 minutes and is perfect for a small dinner party.

• Use stainless steel pan with butter (and a little oil) to fry the chicken.
• Chicken is done at 165 F. Center. Set Aside on platter. Cover with Foil to keep warm.
• Make sure there are no dark bits you wouldn’t want in your sauce before you begin to make it.
• Heat heavy cream (Ratio: 1 cup with 2 tablespoons of each mustard). Do not over-heat.
• Put chicken back in cream sauce OR Pour cream sauce over chicken on platter.
• If you desire to add in a cup of sauteed mushrooms, makes those first. Set those aside.

Optional: Add Mushrooms

Sautè the mushrooms separately. Chop mushrooms, fry in butter. Set aside. Add at the end.

What to Serve with this Dish

You only need ONE side with this dish, as it’s rich, but enjoy however you please.

• Green Salad, Lemon Dressing
• Kale Apple Salad
• Mashed Cauliflower
• Butter Roasted Whole Cauliflower
• Asparagus Gremolata
• Smashed Fingerling Potatoes

More Boneless Chicken Breast Recipes

• Ricotta Stuffed Chicken
• Chicken Francaise
• Chicken PIccata
• Chicken Parmesan (Old School)
• Chicken Parm Pepperoni (Keto)
• Chicken Marsala

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Chicken with Mustard Cream Sauce

Easy Dinner: Boneless Chicken Breast Cutlets with Mustard Cream Sauce

Course Entree, Meat

Cuisine French

Keyword boneless chicken breast, creamy mustard sauce, mustard sauce

Cook Time 10 minutes minutes

Servings 4 servings

Ingredients

• 2 whole chicken breasts sliced into cutlets
• 2 tablesoons butter
• 2 tablespoon olive oil
• salt
• pepper

Mustard Creme Sauce

• 1 cup heavy cream
• 2 tablespoons Dijon Mustard
• 2 tablespoons Whole Grain Mustard See Notes
• Herbs: Parsley, Tarragon, Dill or Thyme Pars

Instructions

• You can either slice chicken breasts into cutlets or pound chicken to flatten and cut into serving pieces.
• Season with salt and pepper.
• Heat pan before adding butter and oil. If not chicken will stick.
• Add oil and butter and heat for about twenty seconds. Add Chicken pieces.
• Brown chicken until center is 165 C. Remove to platter. Cover with foil.

Mustard Cream Sauce

• Remove any dark bits from pan.
• Add heavy cream and mustard, and heat through. This will not take long.
• Add fresh herbs.
• Immediately add to chicken. You can bring chicken back into pan or pour sauce over chicken in a platter.

Notes

Mustard: You can use only Dijon mustard if you like. I like the added flavor and texture of adding in whole grain mustard.

Chicken: You can use boneless, skinless thighs, which are a more affordable choice.

Options: You can use this sauce for pork or fish also.

The post Chicken with Mustard Cream Sauce appeared first on Spinach Tiger.

This healthy moist lemon cake recipe, made with almond flour, coconut flour, avocado oil and a whole bunch of lemons was the first grain free cake I ever made. Since I  first published this, I’ve made many versions of grain free, sugar free lemon cake with some variation in each recipe. All are keto friendly and sold in my keto bakery.

You might to also check out the keto lemon butter bundt cake. 

I didn’t expect it to work out. I knew this lemon cake would work because it has regular flour, but could we love a grain free cake?

I wanted to explore the keto diet plan and low carb baking. I wanted a cake that wouldn’t spike blood sugar and would be good for breakfast. I wanted a gluten free, grain free cake that I would serve to company. This is that cake. 

I learned a few things about baking with almond flour when making this moist lemon cake.

You need to use a blanched almond flour, casings removed, ground very fine. I have a recipe to make your own here.

Almond flour browns more quickly than other flours, so keep your temperature at 350 degrees F. The cake will appear more brown than other cakes, but that’s okay. Check your cake 10 minutes early and cover with foil. If you want it less brown use the bake (not convection) mode or reduce temperature to 325 degrees F. 

It’s highly recommended that you weigh your almond flour. 1 cup is 112 grams. This recipe calls for 280 grams.

You need a lot of flavoring when using almond flour. Using a regular all-purpose flour, a few lemons would make one heck of a lemon cake. However, the almond flour absorbs a lot of the flavor and it is absolutely necessary to use a full cup of lemon juice, which means about 8 to 10 lemons. Or use 4 lemons and 1 teaspoon lemon extract.

Swerve sweetener is the next best safe sweetener without the calories, carbs or spike in blood sugar making this moist lemon cake suitable for folks with diabetes.

This is a very moist lemon cake, better when refrigerated.  It’s also addicting and good for breakfast.

I made the lemon cake as a one layer cake pan. You could make it as a pound cake. I put a glaze on it using the swerve confectioner’s sugar and lemon juice. You can top it with a sugar free frosting.

We recently discovered it’s also quite good with stabilized whipped cream. I added some sour cream to the cream for a faux creme fraiche.

If you love this, you will love this Italian Olive Oil Orange Cake that is made with whole oranges and almond flour, sugar free.

 Italian Orange Olive Oil Cake

Grain Free Sugar Free Flourless Chocolate Cake

Keto Triple Layer Layer Coconut Cake, Grain Free

Make this as a Triple Layer Lemon Six Inch Naked Cake

Lemon Butter Bundt Cake

Lemon Blueberry Bundt Cake

More Keto Desserts from Spinach Tiger Here

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Healthy Moist Lemon Cake Recipe

Almond Flour and coconut flour come together to make the most delicious moist lemon cake, paleo, low carb and diabetic friendly. Makes a one-layer cake, either 8 inch or 9 inch.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 380kcal

Author Angela Roberts

Ingredients

Lemon Cake Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 1/4 cup coconut flour
• 1/2 teaspoon xanthan gum
• 1 cup Swerve confectioners sugar
• 1/4 teaspoon sea salt
• 1 teaspoon baking soda
• 3 large eggs lightly beaten
• 1 tablespoons milk cream, or almond milk (I used cream)
• 1/2 cup avocado oil
• 8 small lemons See Notes
• 1/4 cup sour cream
• 1 tablespoon zest from lemons reserve some for topping cake

Lemon Glaze Ingredients

• 2 tablespoons lemon juice
• 1/2 cup Confectioners Sugar I use sugar free Swerve
• 1-2 tablespoons heavy cream optional

Lemon Frosting

• 1 cup butter
• 1 cup Swerve Confectioner's sugar
• 1/4 cup lemon juice
• 1/2 teaspoon lemon extract

Instructions

Lemon Cake Instructions

• Grease a one layer cake pan. Can use a 8 inch or 9 inch. I used a 9 inch.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into sweetener
• Mix flours, sweetener, salt, baking soda, xanthan gum together. Set aside.
• Mix eggs, milk, sour cream, avocado oil, zest, lemon juice together.
• Add dry ingredients to wet ingredients.
• Mix just till incorporated.
• Bake at 350 degrees for 35-40 minutes. Make sure to check at 30 minutes. (see notes)
• If making a mini triple cake, use three 6 inch cake pans.
• Use Parchment for the bottoms and spray the sides with baking spray or grease pans with coconut oil or oil of choice.

Lemon Glaze Instructions

• Mix lemon juice with confectioners sugar.
• If not thick enough, you can add in cream or butter.

Lemon Frosting

• Whip butter first. add in confectioner's sugar and then add in lemon juice.

Notes

You can choose to make a light glaze or a thicker icing/frosting. There are instructions for both. You can use regular confectioner's sugar instead of Swerve if you desire.

Baking Times: On various occasions, my cake baked a little differently. At 40 minutes it was golden brown, but other times a little darker than I wanted. You might consider checking at 30 minutes and putting a loose tin foil sheet over the time if the cake is already golden brown.

1/8th of cake is 5 net carbs.

I recently added xanthan gum to the recipe as it is so moist, it falls apart, but you can skip.

Nutrition

Serving: 1g | Calories: 380kcal | Carbohydrates: 11g | Protein: 10g | Fat: 35g | Fiber: 6g | Sugar: 2g

The post Keto Snacking Lemon Cake appeared first on Spinach Tiger.

What do you do when you have 12 beautiful egg yolks staring at you?

You make Meyer Lemon Curd. If you’re me,  you’ll make a keto version, using Swerve,

Recently I made a keto angel food cake (soon to be published). It used twelve egg whites and I had to find a way to use the left over egg yolks.

How do you make this Keto Meyer Lemon Sugar Free Curd?

Meyer lemons are juicier than lemons. Four meyer lemons will give you more than 1/2 cup of juice. I used Swerve which is a powdered erythritol for my sweetener, 8 tablespoons high quality unsalted butter, and  1/4 cup of heavy cream. These ingredients are heated over a bain marie.

What is a Bain Marie?

This is in effect a double boiler. I set up a stainless steel bowl over simmering water that does not touch the bottom of the bowl. I continue to stir the ingredients until the curd reaches 170 degrees, using a candy thermometer.

Can I use regular lemons instead of meyer lemons?

Yes, but just make sure you use about six lemons with zest to that lemony taste.

How Do I use this Keto Meyer Lemon Curd?

We love it with a dab of stabilized whipped cream. You can use this as a dessert, with fruit, with trifle which I’ll be posting soon using my sugar free grain free angel food cake. I also really love this with blueberries. Keto meyer lemon curd is not as tart as lemon curd. Keep that in mind.

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Lemon Meyer Budino with Left Over Egg Yolks

Meyer Lemon Curd the answer to using a dozen egg yolks.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 12 egg yolks
• juice of 4 meyer lemons or six lemons
• zest of one meyer lemon
• 1 cup Swerve Granulated
• 8 tablespoons butter
• 1/4 cup heavy cream
• pinch sea salt
• 
  Kitchen Tools Used
• Candy Thermometer ORDER HERE
• Stainless Bowl
• Citrus Zester ORDER HERE
• Mini Jars

Instructions

• Beat egg yolks well.
• Add lemon juice, zest, sugar (swerve), butter.
• Place in double boiler or stainless steel bowl over saucepan of simmering water.
• Curd should reach 170 degrees. Remove from stove
• Take through a sieve.
• Stir in heavy cream.
• Place plastic wrap over top and cool.
• Spoon into dessert dishes or mini jars. Refrigerate.

The post Keto Meyer Lemon Curd, Sugar Free appeared first on Spinach Tiger.

Of course, it wouldn’t be Fall without a pumpkin scone, the treat I think everyone has to have at least once in the season. I was recently reminded how important gluten free options are for folks with autoimmune disorders. While I like to caution my readers not to overdo the treats labeled “gluten free,” everyone deserves a pumpkin scone with maple glaze at least once during the season.

Gluten Free Pumpkin Scones with Maple Glaze are Fall’s Best Comfort Food

Scones can be dessert, breakfast or that mid afternoon snack. These will disappear quickly, and make a wonderful brunch item, perhaps along with this Autumn Frittata.

This is not as crumbly as a regular scone, because gluten free products don’t do that. However, if you let these scones completely cool, the texture improves, is more dense than a pumpkin bread, and similar to a fluffy biscuit, yet distinctly a scone sweetened with organic sugar and maple syrup.

I used a lot more pumpkin than what I’ve seen in other recipes, but I’m not changing a thing. These disappeared quickly. I stuck with Bob’s Red Mill 1 to 1 gluten free baking flour. If you have maple extract, you can use that to make a glaze. I made my own baker’s sugar by putting organic cane sugar in the Vitamix and then mixed with maple syrup to make a glaze. You can use confectioner’s sugar for the glaze part.

These are just as good as my gluten free strawberry scones. I have a quite a few gluten free baking options you might want to check out.

My gluten free biscuits have a video and are one of my most popular posts.

More Gluten Free Desserts from Spinach Tiger

More Pumpkin Recipes from Spinach Tiger

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Gluten Free Pumpkin Scones

Gluten free pumpkin scones recipe with maple glaze.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 1/4 cup gluten free flour order here
• 1 tablespoon baking powder order here
• 1 teaspoon sea salt
• 6 tablespoons unsalted butter order here
• 1/2 cup organic cane sugar plus 2 tablespoons order here
• 1 tablespoon pumpkin pie spice or cinnamon recipe here
• 1/2 cup heavy cream
• 2/3 cups pumpkin puree
• 1 egg

Maple Glaze Ingredients (using maple syrup)

• 2 tablespoons tablespoons maple syrup order here
• 2 tablespoons melted butter
• 1 cup confectioner's sugar or make your own - see note

Maple Glaze Ingredients (using maple extract)

• 1/4 teaspoon maple extract order here
• 1 cup confectioner's sugar
• 2 tablespoons milk

Kitchen Tools

• Parchment Paper order here
• Measuring Cups order here
• Measuring Spoons order here

Instructions

• Mix gluten free flour, baking powder, sea salt, pumpkin pie spice and 1/2 cup sugar in a bowl.
• Cut butter into small cubes. Freeze for 15 minutes. Mix into the dry ingredients.
• Mix pumpkin egg, milk, pumpkin puree.
• Mix the pumpkin puree mixture into the flour mixture.
• Bring together to form a round of dough. Pat down.
• Cut into 8 pieces.
• Bake at 400 degrees for 20-25 minutes or until golden brown.

Maple Glaze Instructions Using Maple Syrup

• Put confectioner's sugar in small bowl. Mix maple syrup and melted butter together. Add i slowly, not adding all in. Only add until you have the consistency you want to drizzle onto the scones. If you think it's too runny, add more confectioner's sugar.
• Put glaze on while scones are still hot.

Maple Glaze with Maple Extract

• Heat butter. Add in confectioner's sugar and maple extract. Mix well.
• Drizzle on scones while scones are still hot.
• IMPORTANT: Cool completely before eating.

Notes

Note: You can make your own confectioner's sugar if you have a Vitamix.

The post Gluten Free Pumpkin Scones with Maple Glaze appeared first on Spinach Tiger.

If you haven’t had Pennsylvania Dutch Onion Pie, you’re in for a real treat. A tender pie crust, holds a sweet onion custard for a bite that’s so comforting, it makes you close your eyes.

I grew up in Pennsylvania Dutch country in central Pennsylvania. Aside from all the Italian food I could possible eat, my next favorite food was the incredibly simply, hearty, comfort food which is so very Americana from the Pennsylvania Dutch.

The area is a fabulous and diverse mecca of classic comfort food.  Central Pennsylvania was heavily settled by the folks who were  and still are referred to as the Pennsylvania Dutch. The word  “dutch”  was a corruption of the word Deutsch or German.  They came either from Germany or the German speaking part of Switzerland and not from Holland. When they arrived in America they came with recipes for sausages, sauerkraut, noodles, and dumplings.

Pennsylvania introduced  them to regional foods that they welcomed into their kitchens and put their own spin to. As food cultures collided, a new generation of comfort food was born, and pie was often at the center.

One of the legendary recipes is onion pie. There are variations to this. Some make an onion quick bread and call it onion pie, and some make a pie crust and make an onion pie that is very similar to quiche.

It’s so similar due to the egg custard,  I decided to make my pie in a quiche pan. I used Vidalia onions which is no surprise, considering my run on Vidalia onion recipes lately.

The Sweetness of Pennsylvania Dutch Onion Pie with Bacon Comes from using sweet onions such as Vidalia Onions.

The sweetness of the caramelized onions are made slowly in butter which gives you enough time to make your pie crust and preheat your oven. I added in four slices of bacon to make this Pennyslvania dutch onion pie even better, but you could leave that out. The recipe calls for paprika, of which at first I was a little skeptical.

I used smoked paprika and after tasting it, I could have added even more. All wonderful flavors for this brunch, lunch or dinner recipe.

I’m excited to say that you love my Pennsylvania Dutch recipes and I hope to bring you more. I’m thinking chicken corn soup, baked onions, chicken pot pie (made with noodles), hot bacon dressing and apple dumplings.

Here are a few of the Pennsylvania Dutch Recipes that have gone viral. (thank you)

Pennyslvania Dutch Baked Corn Pudding ( a must at Thanksgiving and Easter)

Pennsylvania Dutch Pork & Sauerkraut (a must on New Year’s Day)

Pennsylvania Dutch Sand Tarts with Video

Apple Dutch Baby, A Pennsylvania Dutch Pancake

So tell me is there a Pennsylvania Dutch Recipe you would like me to make. Leave a comment, and I’ll do my best. In the meantime, follow me on instagram, where I post lots of food pics and more.

Blueberry Buttermilk Pie

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Pennsylvania Dutch Onion Pie with Bacon

Pennsylvania Dutch Onion Pie is perfect classic Amish recipe with tender pie crust and onion custard, inspired from Cooking from Quilt Country

Course Entree

Cuisine Pennsylvania Dutch

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Pie Crust Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon sea salt
• 1/2 cup unsalted butter cut into cubes, put in freezer for 10 minutes
• 4-6 tablespoons of iced cold water

Pennsylvania Dutch Onion Pie with Bacon

• 1 Pie Crust Recipe see above
• 4 slices of bacon
• 1 pound thinly sliced Vidalia Onions or Sweet Onions
• 3 tablespoons butter
• 6 eggs
• 1/2 cup half and half or heavy cream see notes
• tablespoon hot sauce
• 1/2 teaspoon salt

Pie Crust Recipe for one layer crust

• 1/2 teaspoon black pepper
• dash nutmeg
• smoked paprika

Instructions

Make Pie Crust

• Mix flour with salt. Using food processor add in butter. Pulse about 10 seconds.
• Add water a little at a time. Pulse until dough forms.
• Put in refrigerator for 20 minutes.

Pennsylvania Dutch Onion Pie Instructions

• Preheat Oven to 350 Degrees F.
• Make pie crust (above)
• slice bacon cross wise into 1/2 inch slices. Fry until crisp.
• Slice onions thinly.
• Heat butter in pan. (You may substitute with bacon grease from bacon) or mix.
• Caramelize onions on low heat. Takes 20-30 minutes. Stir frequently.
• Beat eggs with half and half. A full cup creates a very rich texture. You may choose to reduce to half cup or 3/4 cup.
• Add seasonings and hot sauce to eggs mixture
• Take pie dough out and roll to fit pie pan or quiche pan. You may have enough left over to make one mini pie or quiche.
• Fork the dough.
• Add onions.
• Pour egg mixture.
• Sprinkle with paprika.
• Bake for 40-50 minutes on lowest rack in oven at 350 degrees.

The post Pennsylvania Dutch Onion Pie with Bacon appeared first on Spinach Tiger.

On my way to making a biscuit-topped cobbler with some blackberries we picked at the farm,  I experimented and came up with the best gluten free shortcake biscuits recipe.

Gluten Free Shortcake Biscuits with Ginger and Lemon Zest.

Why didn’t anyone tell me what a great combination this could be. Ginger and lemon, when paired with any kind of berries, just make the whole dish taste better.

I also accidentally learned something about gluten free biscuits.

Unlike my southern fluffy biscuit recipe a post that has gone viral, it’s better to bake them apart instead of touching. Before I put the biscuit dough on top of the blackberries (a recipe that’s coming this week), I baked just one to see how it would taste. That just one became a new recipe for gluten free shortcake biscuits.

It’s has a nice crispiness to it on the outside and is soft on the inside, yet stable enough to hold fruit, milk, whipped cream, ice cream, whichever way you prefer your shortcake.  It’s also good just by itself.

If you’re looking for non-gluten free shortcake biscuits made with all-purpose flour, you can use the recipe I developed here. Just add in one tablespoon of freshly-grated ginger and one teaspoon of lemon zest.

This gluten free shortcake biscuits can be placed on fresh fruit and baked as a biscuit cobbler.

Please connect with me on instagram where I post food pictures and more every day.

Coming soon, a gluten free blackberry cobbler using this recipe.

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Lemon Ginger Gluten Free Shortcake Biscuits

A gluten free shortcake biscuit for strawberry shortcake, made extra special with ginger and lemon.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1/2 cup sugar
• 1 lemon zested
• 1 tablespoon freshly grated ginger
• 2 cups gluten free flour I use Bob's Red Mill one to one baking
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 8 tablespoons butter cold, cut into cubes
• 1 egg
• 1 cup cream
• 1 tablespoon raw sugar for garnish

Instructions

• Mix lemon zest and ginger with sugar. Set aside.
• Mix together flour, baking powder, baking soda, salt with a whisk.
• Add in flavored sugar. Mix well.
• Add butter and mix with fingers until crumbly.
• Add egg to cream. Mix.
• Add cream mixture to flour.
• Using a wooden spoon, mix well together.
• Pat into an 8 inch round.
• Cut into rounds with a biscuit cutter.
• Place at least 2 inches apart on a baking sheet.
• Brush with cream or milk. Sprinkle raw sugar on top.
• Bake for 15 minutes at 450 degrees.
• Depending on how large you cut biscuit, you should get 8-10.

More Gluten Free Recipes

Gluten Free Fluffy Biscuits

Gluten Free Strawberry Scones

Gluten Free Lemon Ricotta Pancakes with Blueberry Compote

The post Lemon Ginger Gluten Free Shortcake Biscuits appeared first on Spinach Tiger.

The other day I picked strawberries on a day I needed to touch the earth. Life was getting hectic as I prepared for an out of town beach getaway. In a mad dash, I threw together a gluten free strawberry scones recipe.

It worked on the first try and was so good, I packed them up for the car ride to a beach for a girlfriend’s getaway.

Sometimes things happen by chance, although I’m starting to believe more things in life are not chance at all. I just happen to have everything on hand to make scones and try them gluten free.

Gluten Free Strawberry Scones Recipe

No one knew these were gluten free. The texture was amazing. I used more cream and butter than I use with biscuits. Gluten free flour absorbs liquid, and doesn’t have the binding gluten, so I used an egg. I used King Arthur’s gluten free flour, which I love.

They travelled on that car ride to the beach (which I can’t wait to share with you). Everyone loved them.

More Scones/Biscuits You May Like

You may like these. They are not gluten free, but if you add an egg to your gluten free flour and adjust liquid, they should turn out successfully. I do plan to remake them with gluten free flour so stay tuned.

Strawberries and Cream Biscuits

Blueberry Thyme Biscuits

Maple Buttermilk Scones with Lavender Sea Salt

Feel free to contact me anytime with biscuit/scone baking questions. I’ll answer back, and I’d love to connect on Instagram. I have all my recipes on Pinterest, and I’ve created a gluten free board you might love.

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Strawberry Scones Gluten Free

Gluten free strawberry scones, fluffy, fruity and could be dessert or breakfast.

Course Biscuits

Cuisine American

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Author Angela Roberts

Ingredients

• 2 1/4 cups gluten free baking flour I used King Arthur, more for dusting
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 8 tablespoon butter
• 1 cup heavy cream plus 1 tablespoon of cream for brushing.
• 1 egg
• 2 cups fresh strawberries dusted with flour
• sugar for dusting

Instructions

• Cut butter into small pieces. Freeze for 15 minutes. If frozen longer, leave out for a few minutes to warm up. You want the butter hard and cold, but not so hard you can't mix it.
• Prepare strawberries. Trim stems off, cut into quarters, depending on how large strawberries are. You want them the size of small raspberries. Flour them. Set aside.
• Whisk together flour, salt and sugar, baking powder.
• Add butter and with your hands or pastry cutter, cut the butter allowing it to remain in large enough chunks to melt in oven. (I have a biscuit video under videos on side bar category).
• Add strawberries, making sure they are covered with flour and be very gentle.
• Mix cream with egg. Mix egg into cream gently.
• Add this liquid to the mix.
• Dough will be very sticky. Flour your hands and bring together into a disc about 8 inches wide.
• If you have time, refrigerate for 30 minutes.
• Form into a flat round about 8 inches.
• Cut into 8 pie shaped pieces. You may need to use more flour for this part.
• Preheat oven to 400 degrees.
• Place on baking dish with parchment paper (not necessary, but a nice to do).
• Brush with cream.
• Sprinkle with coarse sugar.
• Bake for 15 to 20 minutes or until golden brown.

The post Gluten Free Strawberry Scones Recipe appeared first on Spinach Tiger.

I never knew about caramel cake until that movie, The Help. This is not that cake, because I’ve made that cake and it was soooooo sweet I could only eat one bite. Not that the original caramel cake isn’t fantabulous and oh so Southern, it’s just really sweet. I never shared it here, because I thought you’d take one bite and shudder a bit, like I did.

Then something remarkable happened.

I was sitting in the Fire Fly Restaurant in Nashville and I ordered dessert. Caramel cake.

I never had a better cake in my entire life and in my next post I’ll tell you about it as I’m still trying to duplicate it, which is impossible. It has a dark chocolate bottom and a yellow cake top. The caramel icing is more caramel icing than frosting, and you will break your diet for it. In fact, you’ll set yourself back a week. This is not that frosting either.

I purposely wanted something whippier, creamier, yet would still taste completely caramel, because there is not a better taste in world than genuine caramel. I say genuine because caramel flavor is not real caramel.

How to Make Caramel

The first thing you do is make caramel, which is easy and hard at the same time.

Easy because you don’t do anything except put water and sugar in a pan 1 to 3 ratio and cook it on medium heat and then add cream at the end. Hard, because you want that amber color, but if it burns, you have to throw it out.

If you take it off the stove before it turns amber, it’s weak, tasteless and while you don’t have to throw it out, you have sugar frosting, but it’s not going to taste like caramel.

See that awesome dark amber color. A few more seconds and it’s burned. It’s like a fight to the finish. Who is going to win. You or the stove?

I consider the world’s best caramel frosting recipe because you can pipe it, and it does not fall.

A lot of caramel icings/frostings out there are weepy, saggy, and while they have a deeper caramel color, they are too sweet. Butter is the key to giving this frosting structure and taking balancing the sweetness. It will change the caramel color, but not the caramel flavor.

The cake I told you about has a dark chocolate bottom that offsets their sweet frosting, but if you’re simply going for a caramel cake, this is the frosting I highly recommend. I put his on a perfect yellow cake which I’ll share in my next post.

Feel free to put this on chocolate cupcakes with a salty caramel frosting,  like I did here.

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How to Make Caramel and Caramel Frosting

A step by step how to make caramel and a caramel frosting.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Caramel

• 3 cups sugar
• 1 cup water
• 1 cup heavy cream

Caramel Frosting

• 1 1/2 sticks butter softened at room temperature
• 3 cups confectioner's sugar
• Caramel from above recipe
• 1/4 cup heavy cream
• 1/2 teaspoon sea salt more for topping

Instructions

Caramel

• heat sugar and water together on medium heat. Do not stir while cooking. Once it starts to boil, keep an eye for a amber color, but not too dark that it burns. Turn heat off, add cream. It will bubble. Stir until incorporated. Transfer to stainless steel bowl to cool.

Caramel Frosting

• blend butter until whipped
• Add Confectioner's sugar and salt until it's the consistency of smooth frosting.
• Add in heavy cream. Incorporate well.
• Add in caramel. Whip until smooth.
• Top frosting with more sea salt as desired. (optional0
• At this point, you can cover with plastic wrap and refrigerate overnight or 3 days until you want ot use. Take out an hour before frosting cake. You can also freeze frosting.

The post Caramel Frosting Recipe that You Can Pipe appeared first on Spinach Tiger.