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

Greek Chicken Kabobs

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

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

Greek Chicken Thighs on the Grill

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

Ingredients for Greek Chickenb Marinade

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

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

Grilled Spatchcock Chicken with Greek Chicken Marinade

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

Serve with this delicious Greek inspired cauliflower.

Summer Vegetable Recipes

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

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Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinade Time 3 hours hours

Servings 4 servings

Ingredients

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

Instructions

Marinade

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

The post Greek Chicken Marinade with Recipes for the Grill appeared first on Spinach Tiger.

I have a lot of recipes with lemon as the star, which you can always find in the search. Here are a few favorites.

These lemon recipes include a salad dressing, a few chicken entrees and a few desserts.

Lemony Salad Dressing is perfect for almost any kind of salad, and complements chicken and fish dishes well.

• Lemon Dressing Recipe

• Sheetpan Italian Chicken

Sheetpan chicken with za’atar spicing and sliced lemons and potatoes rates as a healthy yet filling dinner, and the leftovers are equally good if not better. This is also good for a meal delivery or potluck. The best part is there is very actual prep time or active cooking time.

• French Chicken Francaise

If you want a delicious fast dinner that feels special (and can be low carb) chicken francaise is a great choice. Served with a crisp salad or a nice green vegetable like this asparagus will turn a Wednesday night into a dinner party.

Amazingly, chicken francaise made with pecorino cheese and egg batter is just about carb free, yet hearty, and a bit fancy.

Serve this with roasted asparagus.

• Lemon Tart (Keto friendly)

This lemon tart is sweet, tart, creamy and delicious. Made with an almond flour crust, it’s low carb and gluten free. You can, however, use any tart crust you want. Top with whipped cream and blueberries or raspberries to level up.

• Keto Lemon Budino

This is the dessert EVERYONE LOVES. I mean it. I’ve brought this to Italian pot lucks and served it at parties. It always gets a great applause. Made with lots of fresh lemon juice, eggs, butter and splash of heavy cream, its decadent and each bite might make you close your eyes.

You might also like these sugar free lemon meringue tarts.

• Keto Triple Lemon Cake

I get a lot of requests in my keto bakery for lemon cake. I don’t think I’ve ever met a lemon hater, and I suppose it’s the lift and brightness lemons bring to cake batter.

• Keto Lemon Blueberry Bundt Cake

Lemon blueberry bundt cake can be a breakfast cake or an elegant dessert. I know from my keto bakery that lemon is the most universally loved cake flavor. Adding blueberries simply levels it up, and a lemon drizzle (sugar free)

Tell me what is YOUR favorite lemon recipe?

The post Spring Recipes with Lemon appeared first on Spinach Tiger.

What is Chicken Francaise?

Chicken francaise is an egg battered chicken cutlet served with a lemon butter wine sauce.

History of Chicken Francaise

Chicken Francaise can also be spelled chicken francese. Both are considered correct.

This is not a dish from France or from Italy. It was created in America in Rochester, New York in place of the Italian Veal Francese. It is considered an Italian American creation, either in protest to veal or that chicken was more affordable.

How is Chicken Francaise Different from Chicken Picatta?

While both dishes use chicken and lemon, they are different, and I have a chicken picatta recipe here.

• Both recipes use boneless chicken breasts.
• Chicken Francaise is dredged in flour, then egg finish whereas chicken piccata often skip egg altogether and dredge in flour, sometimes with additional parmesan cheese. My keto friendly recipe for chicken piccata does use egg and almond flour.
• Chicken piccata is always is served with squeezed lemon and capers.
• Chicken francaise is served with lemon wine butter sauce, capers optional.

Traditional Chicken Francaise is made with boneless chicken breasts, dredged in flour and then dipped in egg. Unlike other dishes, it is not dipped back into flour or breadcrumbs, but immediately put into a pan with hot oil. The egg batter browns in a most unique and crispy way. The chicken is then topped with a lemon wine sauce.

Various Ways To Make Grain Free Chicken Francaise

• No flour, just egg finish with some optional pecorino romano
• Coconut flour, egg finish
• Almond flour, egg finish
• Flour dredge, egg finish
• Salt, Pepper
• Lemon

I’ve tried all various ways and believe it or not, I liked it with just the egg batter, first dipped into grated pecorino romano cheese, making this nut free, grain free, and very clean keto.

You can prepare the traditional way with a flour dredge before the egg battle, or try the other options. The key is to make sure the oil is hot and not to turn the chicken until the first side is done or it may stick. When done, set chicken aside while making the lemon wine sauce.

When is the Chicken Done?

The Chicken is done at 165 F. I always use a meat thermometer to be sure. Some recipes return the chicken back into the sauce. I prefer to cook the chicken all the way through on top of the stove, remove to warming platter, make the sauce and pour the sauce over the chicken.

Lemon Wine Sauce

• Lemon Juice
• Lemon
• White Wine
• Butter
• Chicken Broth
• Heavy Cream (optional)

Chicken Francaise is always topped with a lemon wine sauce, which is fairly easy to make. Sliced lemons are placed in hot pan with butter, white wine, lemon juice and chicken broth. Some recipes will add heavy cream or flour to thicken. I will either add heavy cream or a very small amount of xanthan gum to thicken.

See my recipe here for how to make a xanthan gum gel. This is very useful flour substitute for thickening sauces without grains.

This is a dish that should be eaten immediately once the sauce is finished. However, I have refrigerated left over chicken francaise and it was still good heated up.

Sides for Grain Free Chicken Francaise

In keeping with a grain free dinner, good sides could include cauliflower mash and or a good green salad.

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Chicken Francaise with Lemon Sauce

Chicken Cutlets made with no grains and a Lemon Sauce

Course Entree

Cuisine American

Keyword chicken breast, chicken francaise

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Ingredients

• 4 boneless chicken breasts
• 4 eggs
• 1/3 cup pecorino romano see notes for options
• 2 tablespoons finely chopped parsley
• 3 tablespoons water
• Salt and freshly ground black pepper
• 1/2 lemon thinly sliced in rounds

Lemon Sauce

• 1/2 lemon for juice
• 1/2 lemon for thin lemon slices.
• 1 cup chicken broth
• 1/2 cup dry white wine
• butter
• 1/2 teaspoon xanthan gum or see notes for option

Instructions

Chicken Cutlets

• Pound chicken to flatten cutlets. Season with salt and pepper.
• Place pecorino and half parsley in a dish for dredging.
• Beat eggs. Season with salt.
• Heat avocado oil in large frying pan.
• Dip chicken into cheese, followed by egg.
• Place into frying pan. Cook about four minutes each side. Turn when chicken easily moves. Chicken needs to be at 165 F. Place on paper towels. Make sauce.

Lemon Sauce

• Using same pan, add lemon slices, cook for a minute. Add broth, lemon juice. white wine and simmer until the alcohol burns off. Add butter and xanthan gum or xanthan gum gel and stir continually until sauce is thickened.
• At this point, you can return the chicken to the sauce or pour the sauce over the chicken. Serve with lemon slices, salt, pepper and parsley

Notes

You can dredge chicken francaise in flour before egg dip. 

You can use coconut flour, almond flour or just pecorino cheese prior to egg dip for grain free option.

Instead of using flour for lemon sauce, use a few tablespoons heavy cream, xanthan gum or xanthan gum gel. 

The post Best Recipe for Chicken Francaise appeared first on Spinach Tiger.

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

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

What is Za’atar?

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

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

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

Can I Make Za’atar at home?

Yes, you can. Here is a recipe.

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

 How can I use Za’atar?

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

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

Where does Za’atar come from?

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

Does Za’atar Have Health Benefits?

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

Why is this Za’atar Chicken so Delicious?

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

Is Za’atar Chicken an Easy Dinner?

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

Is Za’atar Chicken Keto Friendly, Paleo Friendly?

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

Process for Za’atar Chicken

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

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

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

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I recently got THIS QUESTION regarding za’atar chicken. 

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

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

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

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

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

Course Entree

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

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

Instructions

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

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

I could never figure out how my mom made her sweet potatoes until I had her come over and make them in front of me. I remember that day so clearly, because she lit up with excitement getting to share this. Now that she’s gone, I realize how special that day was. She was the queen of comfort food and had no problems dowsing the sweet potatoes with maple syrup, orange and apple juice and brown sugar.

I’m thrilled to say I was able to make a very similar dish, only sugar free/

Stove Top Sweet Potatoes

• Sweet Potatoes
• Sugar Free Maple Syrup (I use Choc Zero)
• Orange or Orange Zest
• Lemon
• Cinnamon
• Cinnamon Sticks
• Black Strap Molasses

It’s not a complicated recipe but a very delicious one. She surprised me by telling me we don’t need to turn on the oven. These are stove top sweet potatoes. How did I not know that? The good news here is that you can make these at the last thirty minutes while the turkey is taking up the oven.

How to Cut Sweet Potatoes

The first thing you have to do is peel the potatoes and cut them into discs. I cut them completely differently here, but you can do it either way. I tend to think her suggestion of discs is a better idea, because you can cut them more evenly.

If you are making these for a big dinner like thanksgiving, you can peel and cut them ahead, stick them in a plastic bag and refrigerate.

I did not use erythritol for this recipe because Choc Zero Maple Syrup is a better choice. I also used a small amount of black strap molasses to take the place of the brown sugar. Orange, lemon, and cinnamon sticks add brightness and flavor.

If you’re not familiar with Choc Zero, they make all kinds of amazing sugar free products, which is why I chose to be an affiliate earning a small commission. Their chocolate chips and maple syrup are my two favorite products and I use them in my keto bakery because they are sugar free and low carb.

If you don’t want to use a whole orange (because of the sugar), you can use just the orange zest.

If you have sweet potatoes left over, make some grain free sweet potato biscuits.

Can You Freeze Cooked Sweet Potatoes?

Yes, you can place the cooled sweet potatoes in a bag and freeze for up to 3 months.

Recipes You Might Love

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Sugar Free Orange Maple Sweet Potatoes

Sugar Free Stove Top Sweet Potatoes made with with butter, orange and cinnamon.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 sticks butter
• 1/4 cup sugar free maple syrup I use Choc Zero
• 1 teaspoon black strap molasses
• 1/2 teaspoon freshly ground nutmeg
• 1 teaspoon cinnamon
• 4 large sweet potatoes peeled
• 1 large naval orange cut into 4 pieces
• 1/2 lemon
• 2 cinnamon sticks
• 1/2 cup water more If needed
• 1 teaspoon salt
• black pepper

Instructions

• Cut peeled sweet potatoes across into 1/2 discs.
• Add In sugar free maple syrup
• In a dutch oven (large enough to fit all sweet potatoes), melt the butter with black strap molasses. Add cinnamon.
• Add in sweet potatoes.
• Squeeze oranges over potatoes. Put orange skins in pot.
• Season with salt and pepper.
• Add in cinnamon sticks, nutmeg, and water. You will need to judge how necessary adding liquid is.
• Cover and cook on low heat for about an hour, stirring every ten minutes or so.

The post Sugar Free Orange Maple Sweet Potatoes appeared first on Spinach Tiger.

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

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

What is a lollipop lamb chop?

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

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

What is a reverse sear?

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

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

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

Should I marinate my lollipop lamb chops?

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

What is mint pistou?

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

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

How do you reverse sear grilled lollypop lamb chops?

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

What temperature should we eat lamb at?

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

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

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

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

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

What sides go well with lamb chops?

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

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Grilled Lollipop Recipes, Reverse Sear, Mint Pistou

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

Course Entree

Cuisine American

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

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 1 hour hour

Servings 2 people

Ingredients

Lollipop Lamb Chops

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

Marinade (optional)

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

Mint Pistou

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

Instructions

Prepare Lamb Chops

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

Reverse Sear Grill Lamb Chops

• Take lamb chops out of refrigerator 30 minutes in advance to take the chill off of them.
• Light one half of gas grill on medium heat. Place lamb on indirect heat until the internal temperature is 115 F. degrees.
• Turn the other side of grill up to high. It's time to sear. Place chops on the hot side of grill for one to two minutes per side until the internal temperature is at 135 degrees for Medium Rare. Or if you prefer, 145 degrees for medium.
• Allow to rest for at least five minutes before eating.

Mint Pistou

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

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

At a recent cookout,  I needed a side for burgers. I didn’t want any starch, and a salad seemed too formal. No one around here likes mayonnaise based salads (except me). That delicious cauliflower salad came to mind when my friend texted me from Adele’s during brunch. I looked at the ingredients in their on-line menu and went from there.

Watch the Video for Raw Shaved Cauliflower Salad

Now normally I would not make anything with raw cauliflower, because it has no taste, and isn’t pleasant to eat. However once you add marinate shaved cauliflower in a strong vinegar based dressing, pistachios, golden raisins and scallions, it becomes a pretty addicting salad.

Here’s what I Learned about Raw Shaved Cauliflower Salad.

You almost can’t add enough vinegar and you need to let it marinate overnight. If not, it ends up being fairly tasteless. If you can wait or you plan ahead, it’s amazing, especially if you add nuts for crunch, and dried fruit for sweetness and texture.

You also needs lots of scallions, and a strong mustardy dressing.  I used a ratio of vinegar to oil 1 to 2. Normally I use much less vinegar, but this salad needs a lot of acid. It also needs salt, but add the chopped nuts first (which are salted) before you add too much.

I used a large whole cauliflower and sliced each floret as thinly as possible. I tried both slicing with a knife and a mandolin. The mandolin works better and I use this one also featured below.

As far as nuts, I used chopped, salted pistachios. Harder nuts seem to work better in this salad, and you could also use chopped peanuts or sliced almonds. If you use almonds, sautè them first to intensify their flavor. I added in some red chili flakes for heat.

Tips for the Best Shaved Cauliflower Salad

• Robust Vinaigrette made with Olive Oil and Mustard
• Slice Cauliflower thinly
• Scallions (lot of them)
• Toasted Nuts for more texture
• Add in heat with red chili flakes

Shaved Cauliflower Salad stays crunchy and is the perfect side dish to take to a party or pot luck.

I find that people really appreciate healthier choices at parties. This will be added to my list of salads that travel well, that include this Potluck Autumn Kale Salad and this Brussels Sprouts Salad with Raw Beet Pesto.

 More Spinach Tiger Cauliflower Recipes

• Popcorn Cauliflower
• Cauliflower Parmesan
• Greek Cauliflower
• Cauliflower Bacon Leek Soup
• Purple Cauliflower Salad with Walnut Vinaigrette
• Skillet Cheesesteak with Cauliflower (no bread)

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Shaved Cauliflower Salad with Champagne Mustard Vinaigrette

Raw Cauliflower Salad with pistachios, golden raisins, scallions, and a zesty dijon mustard champagne vinaigrette.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 head cauliflower
• 1/2 cup chopped salted pistachios
• 1/3 cup golden raisins
• 2 bunches of scallions
• 1/2 cup champagne vinaigrette see recipe below
• sea salt
• pepper
• red pepper flakes as needed

Champagne Mustard Vinaigrette

• 1 clove garlic minced
• 1 tablespoon dijon mustard
• 3 tablespoons champagne vinegar more as needed
• 6 tablespoons extra virgin olive oil
• 1 teaspoon red pepper flakes

Instructions

• Cut out the bottom core of cauliflower. Discard
• Slice cauliflower as thin as you can. Mandolin is best, but you can slice with good sharp knife.
• Toss with vinaigrette.You will want the vinegar to be pronounced. I found that the cauliflower doesn’t hold the vinegar taste.
• Season with salt and pepper to taste.
• Add in chile flakes.
• Add golden raisins, chopped scallions, nuts, (reserve some nuts for garnish).

Vinaigrette Instructions

• Infuse olive oil with chopped garlic for 20 minutes.
• Put mustard in a jar and mix well with vinegar.
• Slowly add olive oil. Mix well.
• Add red pepper flakes.
• Season with salt and pepper.

Video

Notes

Depending on how large your cauliflower is, you may need more dressing. Once you taste, you may need to add vinegar, but I found I didn’t need to add in more olive oil.
You might also want to add in more nuts, raisins depending on your own taste.

It’s important to refrigerate this salad for several hours or overnight to marinate the cauliflower.

The post Shaved Cauliflower Salad with Champagne Vinaigrette & Video appeared first on Spinach Tiger.

This tastes just like its supposed to. The lemon curd is lemony, tart and a bit sweet, smooth and creamy, not grainy. While I use the regular powdered erythritol for most of my keto desserts, Swerve’s allulose blend is a great choice for this type of recipe. Even after refrigerating, the lemon curd will not crystalize.

TIP: If you want to use straight allulose, mix it with erythritol. Keep in mind that allulose is not as sweet as erythritol (Swerve) and you will need to taste and make adjustments. The first time I made these I used allulose and didn’t use enough. I needed to add about 25% more than erythritol.

Lemon Curd

The sugar free lemon curd is made mainly with lemon juice, sweetener and egg yolks. The egg whites will be used to make fluffy meringue.

The almond flour crust is made with melted butter and an egg and is surprisingly a great replacement for shortbread crust or pie dough. As you can see it holds up well.

While I made this into individual tarts, you can make one large 8 or 9 inch tart as well, as I did here.

Ingredients for Keto Lemon Meringue

• Almond Flour Crust (almond flour, egg, butter, salt) RECIPE HERE
• Lemons
• Eggs
• Heavy Cream
• Butter
• Swerve/Allulose Blend or Allulose (for best results)

Making Sugar Free Meringue

• Broiler
• Kitchen Blow Torch
• Oven Bake – Best Methoc

At first this was a challenge because I tried two methods that were so so. I tried using the blow torch method, but that was uneven and didn’t work well. I tried putting the lemon meringue tarts under the broiler, but that was also difficult.

I settled on simply putting the lemon meringue tarts in the oven and it worked out the best. You might find any one of these easier than the other, and I’d love to know about that.

Making Tart Crust

This almond flour pie is great for lemon meringue pie or lemon meringue tarts.

• Almond flour
• Butter
• Egg
• Sweetener
• Baking powder

Make in Advance

Yes, see this picture below take 24 hours later. In fact the last tart was eaten five days later and was still perfect.

Equipment

• Small Tart Pans (Set of Six)
• Large Tart Pan
• Hand Beater
• Stainless Bowls

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Macros: 8 servings per recipe

4 Net Carbs per serving – Fat: 27 Protein: 13 Calories: 323

More Keto Lemon Desserts

• Lemon Budino
• Lemon Torta Bianco
• Lemon Ice Muffins
• Lemon Cream Tart
• Lemon Blueberry Muffins
• Lemon Poppy Bundt Cake

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Keto Lemon Meringue Recipe,

Keto Lemon Meringue Tart and Pie Recipe, Sugar Free, Almond Flour Crust

Course Dessert

Cuisine American

Keyword keto dessert, Keto Lemon Tart, Lemon Tart

Prep Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 323kcal

Author Angela Roberts

Equipment

• 1 Whisk
• 1 Sieve Strainer Order Here

Ingredients

Keto Lemon Tart

• 1 recipe for almond flour tart crust
• 2 large eggs plus 7 large yolks Use Egg Whites for Meringue
• 1 cup Swerve or sweetener of choice see notes
• zest of two lemons
• juice of 4 large lemons
• pinch salt
• 4 tablespoons unsalted butter room temperature
• 3 tablespoons heavy cream

Almond Flour Tart Crust

• 2 cups almond flour
• 2 tablespoons Powdered Erythritol
• 3 tablespoons melted butter
• 1 teaspoon baking powder
• 1 egg

Meringue

• 7 egg whites
• 2 tablespoon Swerve Sweetener (or your choice)
• 1/4 teaspoon cream of tartar

Instructions

Keto Lemon Tart

• Whisk eggs and egg yolks.
• Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
• Add juice of lemons, lemon zest, salt, sweetener and 4 tablespoons butter.
  
• Whisk on medium low heat until it reaches 170 degrees, stirring constantly.
• Remove from stove, take through a fine mesh strainer.
  
• Stir in heavy cream.
  
• Pour into your pre-baked tart shell (recipe below). If shell is not ready yet, place a piece of plastic wrap over lemon filling.
  
• Pour lemon filling into pre-baked crust.
  
• Bake for 10 minutes at 350 F (180 C).
• Remove and cool for two hours before refrigeration.
  
• Once mostly cooled, add meringue. (Recipe below)
  
• Bake for 4 minutes at 350. If using convection oven, bake at 325 F.
  
• Refrigerate when tarts or pie is cooled.
• These will keep for up to five days in the refrigerator.

Almond Flour Tart Shell

• Mix all dry ingredients together.
• Mix egg with cooled melted butter.
• Mix all together making a dough ball. Refrigerate for 15 minutes.
• Roll out into a large rectangle between parchment paper. Freeze for twenty to thirty minutes.
• You can press dough into the pan with your hands or use the tips below, rolling out and freezing the dough and then cutting it.
• Take out and using the removable bottom cut the circle for the bottom. Cut remaining into two inch wide strips and apply to the sides. The bottom and sides will bake together. This helps provide more even sides.
• Pre-bake at 350 F. for 10 minutes. Cool.

Meringue

• Whip egg whites with 1/4 cup sweetener (I use swerve) and 1/4 teaspoon cream of tartar until you have stiff peaks.
• REFER TO KETO LEMON TART RECIPE ABOVE FOR BAKING INSTRUCTIONS

Notes

Notes: I used the Swerve allulose blend for the filling. 

 

Nutrition

Serving: 1of 8 | Calories: 323kcal | Carbohydrates: 7g | Protein: 13g | Fat: 27g | Fiber: 3g

The post Keto Lemon Meringue Pie or Tarts appeared first on Spinach Tiger.

It’s simple. The recipe just contains cucumbers, arugula, olive oil, lemon, salt and pepper. Some recipes swirl in plain yogurt and you can always do that, but I like the olive oil/lemon version for a clean, fresh tasting soup.

I’ve made chilled soups here before. Traditional Gazpacho, Chilled Watermelon, Canteloupe soup are all summer soups that are perfect during the hot summer days.

Two Main Ingredients

This is a very simple soup. You might see recipes online with a long list of ingredients, but this is a soup of fresh, local ingredients, using only two basic ingredients cucumbers and greens for either a quick starter or a nourishing, refreshing lunch.

Ingredients

• Cucumbers
• Arugula or Raw Baby Spinach
• Olive Oil
• Lemon
• Splash Vinegar
• Fresh basil or mint
• Salt, Pepper

Process for Cucumber Gazpacho Soup

This is very easy and quick chilled soup. I like to peel most of the cucumber (you don’t have to) and cut into large chunks. All of the ingredients go into a blender, adding only as much olive oil as you need, saving some to drizzle.

If you have a lemon-flavored olive oil, all the better. As far as vinegar, a splash means a small splash, just enough to bring some acid to the soup. A squeeze of lemon and some salt will do the rest in balancing flavor.

You can use either arugula or baby spinach. Keep in mind that arugula will add a peppery profile. You could also mix the greens.

More Cold Soups from Spinach Tiger

• Gazpacho (traditional)
• Golden Grape Gazpacho
• Watermelon Gazpacho Soup
• Chilled Canteloupe Soup with Blackberry Drizzle

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Play Around with the Recipe

• Add a chopped bell pepper to the recipe.
• Swirl in plain yogurt.
• Garnish top with chopped cherry tomatoes.

Products I Used for This Recipe

• Vitamix or Super Blender
• Cutting Board
• White Wine Vinegar

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Chilled Cucumber Gazpacho

Chilled Cucumbers with Arugula, Lemon, Olive Oil Blended to a summer soup.

Course Soup

Cuisine American

Keyword cucumber, gazpacho

Prep Time 15 minutes minutes

Servings 4

Ingredients

• 2 cucumbers see notes
• 2 cups arugula or baby spinach
• 2 tablespoons extra virgin olive oil
• 1 squeeze lemon
• 1 tablespoon white vinegar
• 1/2 teaspoon salt or as needed
• 1/2 teaspoon black pepper or to taste
• fresh herbs for garnish

Instructions

• Reserve 1 tablespoon olive oil for garnish.
• Put all ingredients in blender except vinegar, reserving salt and pepper and then adjust to your taste.
• Serve with basil or mint or garnish with micro greens.

Notes

You may need more cucumbers depending on how much you want to make or size of cucumbers. Best ratio is a handful of greens to one cup of cucumber, but this is a very flexible recipe made to taste.

The post Chilled Cucumber Gazpacho Soup (No Dairy) appeared first on Spinach Tiger.

You may be asking the same thing I was asking when you saw this recipe for grilled lamb loin chops with mint chimichurri. Allow me to answer a few general questions you might have.

Lamb Loves Mint

I love that my deck is full of fresh herbs, and I always have one pot devoted to mint. It’s great for drinks, lemon water, pesto, pistou, garnish and more.

What are Lamb Loin Chops?

These chops come from the loin, which is located between the ribs and the leg of the lamb. They are thicker than rib chops and have more meat.

Kitchen Items in this Recipe

• Herb Chopper
• Tongs for Grilling
• Pan for Grilling Vegetables (game changer for grilling asparagus)

What is difference between Lamb Chops and Lamb Loin Chops?

• Lamb Loin Chops are thicker and more meaty.
• Lamb Loin Chops are a more affordable cut.
• Lamb Chops cut from the rack of lamb are more tender, a little more flavorful, but do come with a hefty price.

First of all, just looking, you can see the difference. The lamb chops you are probably most familiar with come from the rack of lamb, and the chops are recognizable by a long thin rib bone. They are considered more flavorful, more tender, and while true, this should not rule out the lamb loin chop (similar to the T-bone steak), which is more meaty and equally delicious.

More Recipes You Might Like

• Lollipop Lamb Chops
• Greek Feta Lamb Meatballs with Mint Pesto
• Skirt Steak with Chimichurri
• Za’atar Rack of Lamb
• Mint Pistachio Pesto
• Blackberry Mint Julep
• Hunger Games Lamb Stew
• Lamb Party Bites

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Grilled Lamb Loin Chops with Mint Chimichurri

Grilled Lamb Loin Chops Reverse Sear, delicious South American Condiment, Mint Chimichurri

Course Entree

Cuisine American

Keyword chimichurri, lamb, lamb loin chops

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Marinate Time 2 hours hours

Servings 4

Ingredients

Skirt Steak

• 6 lamb loin chops
• 1/4 cup chimichurri for marinade

Chimichurri

• 1 cup fresh Italian parsley finely chopped
• 1 cup fresh mint
• 1 lemon zested and juiced
• 1/4 orange zested and juiced
• 3 cloves garlic minced
• 3/4 cups extra virgin olive oil
• 1 pinch red chile flakes
• sea salt
• black pepper

Instructions

Chimichurri

• Finely chop parsley, mint and garlic.
• Zest lemon and orange onto the herbs.
• Juice lemon and orange.
• Add all ingredients to olive oil.
• Season with salt and pepper
• Make chimichurri advance to use some of it for marinade.. Use a few tablespoons of this to marinate the skirt steak.

Grill Lamb Loin Chops

• Take 1/4 of the chimichurri and marainate lamb loin chops for 2 hours up to overnight.
• Take lamb chops out of refrigerator 30 minutes in advance to take the chill off of them.
• Light one half of gas grill on medium heat. Place lamb on indirect heat until the internal temperature is 115 F. degrees.
• Turn the other side of grill up to high. It's time to sear. Place chops on the hot side of grill for one to two minutes per side until the internal temperature is at 135 degrees for Medium Rare. Or if you prefer, 145 degrees for medium.
• Top with chimichurri.
• Allow to rest for at least five minutes before eating.
• Season again with salt and pepper as needed.

The post Grilled Lamb Loin Chops with Mint Chimichurri appeared first on Spinach Tiger.