Spinach Tiger loves ground beef. It’s our go to for easy meals that are fast, but not fast food. A meal like this can be made in about twenty minutes, Those of us who don’t want to rely on processed or frozen food need these ideas.  

Crack slaw is one of those easy, approachable recipes that is a savior when you’re eating low carb and you’re short on time. I’m not sure where this was invented or created. There are many recipes for it on the web and everyone puts their own spin on it.

My take for crack slaw is to slather it with an easy three-ingredient comeback sauce.

One of the ways I like crack slaw is to use a mixture of ground beef and ground pork because it makes me feel like I’m eating an egg roll. You can choose your ground meat. Most use beef, but the pork adds in a little extra flavor, resembling more of  that egg roll taste.

How to Make Crack Slaw with Comeback Sauce

It generally start with a little olive oil or avocado oil with some garlic, followed by ground meat. Once the meat is browned, l’ll add in the cabbage, fresh ginger, sesame oil, tamari or soy sauce. My secret for crack slaw is using my own homemade comeback sauce at the end.

Tip for Browning Ground Beef

This is a great tip that actually works for browning ground beef. I don’t know why it works, but it does.

• Add 1/4 teaspoon baking soda to 2 tablespoons water. Pour over raw beef and wait 15 minutes before frying.

The Comeback Sauce

My comeback sauce is pretty simple. I use sriracha, mayonnaise, and a touch of soy sauce (tamari). I’ve seen recipes with a long list of ingredients, but this does it for me. I’ve tried adding in various ingredients and they did not work!

The ratio is mayo/sriracha is 4/1 and the tamari is to taste. You may want to add a tablespoon of tamari, but I would start with a teaspoon at a time. It’s so good.  It has the acid, fat and salt necesary. Creamy, tangy, and cool enough to counteract some of the heat in the crack slaw.

So tell me, do you have a secret sauce recipe? I’d love to hear about it.

More Ground Beef Ideas

• Ground Beef Cabbage Stir Fry
• Stuffed Cabbage
• Ground Beef with Peas and Onions, (most popular recipe).
• Ground Beef Stuffed Peppers
• Sautéed Cabbage with Bacon and Onion
• Beef Cabbage Soup

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Crack Slaw with with Three Ingredient Comeback Sauce Recipe

An easy ground beef and shredded cabbage dish, using bagged cole slaw mix, sesame oil, sriracha and ginger.

Course Entree

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

Prep Ground Meat

• 1/3 teaspoon baking soda
• 3 tablespoons water
• 1 tablespoon olive oil or avocado oil more if needed once the slaw is added
• 3 cloves garlic minced
• 1 pound ground beef see notes
• 1/2 pound ground pork
• salt pepper
• 1 bag cole slaw mix shredded cabbage
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 tablespoon sriracha

Comeback Sauce

• 8 tablespoons mayonnaise
• 2 tablespoons sriracha
• 1 tablespoon tamari sauce or soy sauce more if needed

Instructions

• Mix baking soda and water. Pour over meat. Wait 15 minutes before cooking. This helps to brown the meat. In meantime, gather rest of ingredients.
• Saute the garlic in the oil just to soften.
• Add ground beef that has been seasoned with salt and pepper
• After meat is browned, add in the cole slaw mix.
• Mix thoroughly. It will seem like a lot of cabbage, but it will cook down.
• Add in sesame oil, ground ginger, sriraacha.
• Season to taste. You may need to add more oil.

Comeback Sauce

• Mix mayonnaise and sriracha together.
• Add tamari sauce one teaspoon at a time. Add as much as you need to taste, but not so much as to make this salty.

Notes

You can mix half ground pork, half ground beef for more flavor

The post Crack Slaw with Comeback Sauce Recipe appeared first on Spinach Tiger.

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.

McDonald’s actually makes their sauce with sweet pickles and sugar, but this is my version and I think it is the best big mac sauce around.

Today I give you my version of Big Mac Sauce for either a large big mac salad, a big mac burger, or big mac bowls. You could even make big mac tacos on flour tortillas or my grain free tortillas.

The Best Big Mac Sauce Recipe

It is not the thousand island type dressing one sees on many burgers. It is different in that it is not tomato based.

• 1 cup Mayonnaise (I prefer Better Body Foods (no canola oil and has a tang).
• 3 tablespoons Dill Pickle, diced
• Dill Pickle Juice (splash)or white vinegar
• 1 tablespoon Yellow Mustard
• 2 tablespoons Sweet Onion, very fine dice
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Paprika

How to Make the Original Big Mac Burger

Two grilled flat patties, melted cheddar cheese, shredded lettuce and lots of this sauce and a triple bun. You can still do that, but I’m opting more for a big mac salad.

What is the Best Mayonnaise?

There is no substitute for Better Body Foods Mayonnaise and it makes everything better, including this sauce. According to Amazon I’ve purchased this mayonnaise 19 times already. Unlike most avocado based mayonnaise, this one has a lot of zest and flavor.

Big Mac Salad with Big Mac Sauce

• lettuce
• shredded cheddar cheese
• tomatoes
• pickles
• Big Mac sauce
• Tomatoes (optional addition)

Related Recipes

• Keto Chicken Tenders would be great with the sauce
• Remoulade Sauce
• Taco Salad Dressing
• Homemade Blue Cheese Dressing

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Big Mac Sauce

Big Mac Sauce with Big Mac Salad

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

• 1 cup mayonnaise Better Body Brand (amazon)
• 1 tablespoon yellow mustard
• 3 tablespoons dill pickles finely chopped
• 2 tablespoons onion finely chopped
• splash pickle juice or white vinegar
• 1/2 teaspoon paprika
• salt to taste
• pepper to taste

Big Mac Salad

• 6 cups lettuce
• 1 pounds ground beef
• 1 cup shredded cheddar
• Big Mac Sauce as needed

Instructions

Big Mac Sauce

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

Big Mac Salad – Two Ways

• There are two ways to serve this salad.
• You can make small burger patties, top with thin slices cheddar, allow to melt, and place on salad and serve with sauce, extra pickles.
• Cook crumbled ground beef (season with salt and pepper) and place on salad with shredded cheese, sauce, extra pickles (optional chopped tomato).
  

The post Best Big Mac Sauce Recipe with Big Mac Salad appeared first on Spinach Tiger.

I have some delicious ideas for your hard-boiled eggs.

Psst: If you don’t have hard boiled eggs, I have a perfect (no guessing) way to make hard-boiled eggs. Recipe Here Perfect means all yellow inside, easy to peel and done enough but not over-cooked.

Now that you have perfectly made hard-boiled eggs with all yellow insides, because they are not over-cooked, let’s look at some ways to enjoy them.

Make Egg Salad

Pimento Cheese Egg Salad Wraps – Who wouldn’t love egg salad doctored up with pimento cheese. Wrap in lettuce, serve on top of lettuce, or spread on toast.

Pimento Deviled Eggs – Yet another way to mix your yolks with pimento cheese, these made a great snack or a party food.

Egg, Olive and Cheese Egg Salad – This has a special childhood memory for me, as it was on the menu of my favorite soda fountain. We ordered this on toast often!

Loaded Deviled Eggs – Using bacon and cheddar cheese, you will be making an extravagant hard boiled egg, not just for parties, but for a great keto lunch!

Add to Salads

Crab Louie Salad with Remoulade – Make this incredible classic salad and include hard boiled eggs. (To save money, trade out the crab with cooked shrimp). Cut hard boiled eggs in half and serve with salad.

Farmhouse Salad – Bacon, Cheese, Chopped Hard-Boiled Eggs, Tomato on Salad with Ranch.

Nicoise Salad – Hard Boiled Eggs are a must for this classic.

Let me know how YOU use hard boiled eggs. I’d love to hear your ideas.

The post What to do with Hard Boiled Eggs? appeared first on Spinach Tiger.

Everyone likes their taco salad a little differently. I still like the old school taco meat salad, but the key for me is the right dressing that is creamy and adds flavor.

I’ve been making and eating taco salads since my early twenties. Prior to that I never even had a taco. When I moved to California right after college, I was walking distance to Taco Bell and at that time I was crazy about the Supreme Burrito and the Taco Salad. I’ve come a long way since then and so has the taco salad.

You can make it as simple as you want with just taco meat, lettuce and cheese or go all out with what I call the works, including olives, avocado and my best taco salad dressing. I personally skip the beans, but some of you love them, so feel free to add.

I was given this recipe from Andrea who has lots of yummy things on her instagram feed Nashville Made. She brought it to one of my Galentine’s parties.

When I took this to a party, people raved over the dressing and texted me the next week for the recipe.

What is the best dressing for taco salad?

This is so easy, because it’s a ratio of 1 to 1 to 1 and the components are sour cream, mayonnaise, and jarred salsa. I use the fire-roasted salsa from Trader Joe’s. You can use any jarred salsa you wish, but not one with a lot of texture. If your salsa is chunky, run it through the food processor first.

• Sour Cream
• Mayonnaise
• Fire Roasted Salsa (or regular, but add in some heat).
• NOTE: If you can’t find fire roasted salsa, add some of this sugar free taco seasoning.

Why this Recipe Works

The fire-roasted salsa give heat and acid. The sour cream adds the tang and the mayonnaise adds creaminess. If the dressing isn’t acidic enough, add a teaspoon of vinegar or some lime juice. Don’t use unsalted salsa. Add a teaspoon of taco seasoning if needed. Trader Joe’s Taco seasoning is very spicy, and a teaspoon would add a nice amount of flavor and heat.

You can make your own taco seasoning here.

Click Here for More Mexican Recipes from Spinach Tiger

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Taco Salad Ingredients

• Taco Meat or Meat of your choice
• Lettuce, chopped
• Black Olives
• Shredded Cheddar Cheese
• Avocado
• Beans (optional)
• Tortilla Chips (skip if eating grain free, sub with crushed pork skins).
• Taco Salad Dressing
• Chopped Tomatoes or Pico De Gallo‘=

Use for Old School Tacos

Use my keto taco meat and grain free tortillas.

Use this best dressing for taco salad for these keto taco cups.

More Mayonnaise Dressings from Spinach Tiger

• Ranch Dressing
• Remoulade
• Blue Cheese Dressing
• Green Goddess Dressing
• Come Back Sauce

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Best Dressing for Taco Salad

A combination of mayo, sour cream and salsa for the perfect dressing for taco salads, tacos.

Course Salad and Salad Dressing

Cuisine Mexican

Keyword taco salad, taco salad dressing

Ingredients

Taco Salad Dressing

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/3 cup fire roasted salsa see notes
• lime wedge optional

Taco Salad

• 4 handfuls Crisp lettuce chopped
• 2 tablespoons sliced black olives
• 1/2 cup cheddar cheese
• crushed tortilla chips
• 1 cup taco meat Recipe Here
• 1 avocado sliced
• lime wedges

Instructions

Taco Salad Dressing

• Combine all three ingredients. You can add taco seasoning if it needs it.
• You might also want to squeeze some lime into the dressing.

Taco Salad

• Arrange lettuce, meat, cheese, avocado, olives, tomato on plate and use dressing as much or as little as you like.

Notes

I  use Trader Joe’s fire roasted salsa, which has just the right kick. If you are using a jarred salsa that is not spicy, you might want to add some taco seasoning. 

The post Best Dressing for Taco Salad Recipe appeared first on Spinach Tiger.

Green Goddess originated in San Francisco with Chef Philip Roemer of the Palace Hotel  to honor an actor who was starring in a play called “The Green Goddess.” Many recipes originate in San Francisco and that’s no surprise, as its still my favorite food town.

Recipes for Green Goddess dressing vary, but the original was mayonnaise and sour cream based chives, parsley, anchovies and vinegar. Some have since added avocado, Worcestershire, and some have replaced anchovies with capers. I highly recommend the original mayo/sour cream version with anchovies and adding in tarragon.

Tarragon has a licorice flavor, only fresher and while a little goes a long way, it adds that extra layer of flavor.

Green Goddess does not have to be limited to salad. It’s great for a crudité plate or fried seafood. Back in the day they poured it over canned artichokes, which was considered a luxury at the time. I can see the dressing with fresh artichokes. I might want to mix it with the yolks for a tangy deviled egg.

Ingredients for Green Goddess Dressing

• Mayonnaise
• Sour Cream
• Lemon Juice
• Anchovies or Capers
• Parsley
• Chives
• Tarragon
• Salt, Pepper

I hope you make this dressing, as it’s not only beautiful, it’s a layer of flavors that are tangy, herbacious, and will add excitement to your lettuce or veggies.

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Green Goddess Dressing

Homemade Green Goddess with Fresh Herbs for Salads and Crudite

Course Salad Dressing

Cuisine American

Keyword Green Goddess Dressing, Salad Dressing

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 tablespoon vinegar
• 4 tablespoons lemon juice
• 4 tablespoons tarragon chopped
• 3 anchovies chopped
• 1 cup parsley chopped
• 2 tablespoons chives finely chopped
• sea salt to taste
• black pepper to taste

Instructions

• Mix all ingredients together.
• Refrigerate for a few hours prior to serving, if possible.

The post Green Goddess Dressing Recipe appeared first on Spinach Tiger.

What is Cajun Remoulade?

Cajun Remoulade is a complex mayonnaise-based sauce with what seems like a long list of ingredients, but ones usually found in most pantries. It’s creamy, but sharp with the acid driven by the hot sauce, pickle juice and lemon juice. Capers plus two mustards including a stone ground mustard help to bring a bland mayonnaise to life.

I have always loved cajun remoulade sauce with seafood, but knew very little about its history. It is thought to have originated in France (as most sauces seem to) making its way to America in Cajun or Creole cooking in Louisiana. In fact, you don’t have to go more than a few feet to find a remoulade sauce in New Orleans.

Like most evolving recipes, remoulade sauce varies from chef to chef, cook to cook, and everyone probably thinks their recipe is the only true remoulade. This means that you can make this your own. While the following ingredients make a delicious remoulade, you can tinker as you see fit. Many recipes have chopped celery, but that’s not an ingredients I easily have on hand, and I didn’t miss it.

This might seem like a lot of ingredients but most of these are probably in your pantry. The most important thing is driving these flavors, though, is taking the time to refrigerate the sauce to meld the flavors. You need at least an hour, but I like to refrigerate this sauce for several hours before eating.

You can also use your left over remoulade to make remoulade deviled eggs. Simply mix with yolks. Go here for how to make perfect hard boiled eggs.

Seafood Recipes with Remoulade Sauce

• Crab Cakes
• Fish Tacos
• Salmon Tacos
• Crab Louie (coming soon)

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Remoulade Sauce

Mayonnaise based remoulade perfect for seafood recipes.

Course Sauce

Cuisine American, French

Keyword mayonnaise, remoulade

Ingredients

• 1 cup mayonnaise
• 2 tablespoons dijon mustard
• 2 teaspoons stone ground mustard
• 1 tablespoon dill pickle juice (can use sweet)
• 1 tablespoon Worcestershire
• 1/2 teaspoon garlic powder or one minced fresh clove
• 1 tablespoon parsley finely chopped
• 1 teaspoon paprika
• 2 Scallions minced, green part of scallions
• 2 tablespoons celery finely chopped
• 2 tablespoon hot sauce

Instructions

• Mix all ingredients together.
• Taste and add hot sauce as needed.
• Refrigerate minimum one hour to meld flavors.

The post How to Make Cajun Remoulade Sauce appeared first on Spinach Tiger.

Thomas Keller is one of the best chefs in America and is famous for his very high end restaurant in Napa, the French Laundry. 

 You might remember that the French Laundry was recently made a bit famous by the California governor, which is too bad, as it was already famous but for all the right reasons. For regular folks like us 

Ad Hoc is a the scaled down eatery for regular people and also located in Napa Valley.  We ate there a few years ago, munching on fried chicken, this asparagus with gremolata,  potatoes and more.

Although it’s not the French Laundry, you still need to make your reservations well in advance and give a deposit. They serve one meal per seating and you don’t get to choose, so just go prepared to enjoy some heightened comfort food in an approachable setting. 

I  love the recipes in the Ad Hoc Cookbook, featuring Iconic American dishes,  because you and I  can actually make them and we probably have most of the ingredients in our pantry.

Crab Cakes Gluten Free/ Keto Option

I’ve made these crab cakes several times but this time. I substituted the panko bread crumbs with pork panko. To my wonderful surprise, it worked. I only used the pork panko to bread the crab cakes, not for the mix itself. 

What is Pork Panko?

Did you know that even if you’re on the keto diet, the gluten free diet or the grain free diet, you can still have amazing crunchy breaded crab cakes?

The breading is not bread at all, but Pork Panko, crushed pork skins. You can make your own breading or buy Pork Panko already made into keto look-alike bread crumbs. Costco sells them now for a very good price.

There is a trick to frying with pork panko, and it took me a while to discover this trick. Once I  did, I  was able to get the crispy crunch I  was looking for.

How to fry Keto Crab Cakes with Pork Panko?

The secret is not to use any oil. I  only used a small amount of baking spray and no oil. Pork panko is already fat. It’s pork skins and can get soggy with added oil. I  actually accidentally discovered this as I  was going to bake my crab cakes and just start them on top of the stove. When I  turned the crab cakes over, I  discovered an amazing crunch. Once my crab cakes were done on the other side, that side also had crunch and the crunch stayed. This is a dream discovery. You can use as much or as little pork panko you desire. 

What Crab to Use for Grain Free Crab Cakes

Thomas Keller doesn’t use blue crab, because it is is not indigenous to Northern California. However, I  think a good crab cake has to be made with jumbo blue crab to be an authentic Maryland style crab cake, because that’s how I  grew up and there is no real substitute. Although expensive, a can will make six filling crab cakes. I  grew up on blue crab because it was easily accessible coming from Baltimore, 90 minutes away. I  had no idea it was such a delicacy and that all of America was not enjoying blue crab. If you’ve never had blue crab, you can buy it at Costco for about $25, but that’s the price of one or two crab cakes  in a restaurant (if they use blue crab). 

How to Mix and Make Authentic Keto Crab Cakes

I’ve taken some liberties with adapting the original recipe. I  added lemon but eliminated butter, onion, garlic and peppers. This recipe is closer to the crab cakes I  grew up on.

Read my article here that breaks down the differences and similarities between these diets. Did you know that most keto friendly food is gluten free, but much gluten free baking is not keto friendly. Find out how to sort these differences.

Cajun Remoulade is Perfect for Crab Cakes

• Keto Pumpkin Bread, Grain Free, Gluten Free, Paleo
• Summer Side: Green Beans, Golden Potatoes with Pesto
• Crack Slaw with Comeback Sauce Recipe
• Cheeseburger Stir Fry with Best Burger Sauce (Keto friendly)
• Parmesan Cheese Fried Eggplant Bruschetta (no breadcrumbs)

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Keto Maryland Crab Cakes

Inspired by Thomas Keller, modified for grain free or keto diet

Course Seasfood

Cuisine American

Keyword crab cakes, keto bars

Prep Time 15 minutes minutes

Cook Time 1 minute minute

Servings 6 servings

Ingredients

• 16 ounces jumbo lump crabmeat
• 1/4 cup mayonnaise can use more if needed
• 1 teaspoon Worcestershire
• 1 teaspoon Dijon mustard
• 1/2 lemon, juiced
• 1 teaspoon flat Italian parsley
• 1 teaspoon Old Bay seasoning
• 1 teaspoon sea salt
• 1 tablespoon pimento chopped
• 1 egg beaten
• 2 1/2 cups Pork Panko or panko of your choice (see notes)
• 1 cup Remoulade

Instructions

• Drain crab meat well, but do your best to leave it in lump form.
• In large mixing bowl, mix all ingredients except pork panko.
• Add crab meat to mixture.
• Form into six crab cakes.
• Gently roll into pork panko.
• Heat non stick pan to medium low Fry crab cakes using no oil if using pork panko. Turn once the side is very crispy about five minutes per side.
• Serve with lemon wedges, tartar sauce or your favorite mayonnaise. I use an avocado oil based mayonnaise.
• Remoulade recipe here

The post Keto Crab Cakes – Grain Free Option appeared first on Spinach Tiger.

My new go to for salmon is using Trader Joe’s bomba sauce (Crushed Calabrian Chili Peppers) mixed with mayonnaise. It will take your salmon to more than gourmet and leave you fighting over the last bite. 

In this post I talk about some of the ingredients I love in this recipe, but this is not a sponsored ad. I like to share with you ingredients I have discovered that help me to cook deliciousness in my own kitchen, and hopefully yours.

The ingredients I’m going to talk about include, Trader Joe’s Bomba Sauce, Whole Foods Salmon Filets, Better Body Mayonnaise. and Pork Panko. You absolutely can make this recipe with different brands of these ingredients.

Together they make the most remarkable combination of flavors and textures for this Spicy Salmon Recipe.

A few salmon basics

We love the salmon from Whole foods that is sold in their freezer in six packs. Each filet is bone free, and shrink wrapped individually. Six filets cost $19.99, so this meal for two is under $7. We eat salmon at least once a week, and I am always looking for different ways to prepare it. I usually start with my basic stove to oven method. Since this salmon is frozen, it takes about 15 minutes to defrost and 9 minutes to make.

If I already know I’m going to make salmon in the morning, I take it from freezer, cut out two portion and stick it in the fridge. I like to take it out about an hour in advance to bring the temperature up a bit. A very cold center salmon filet is hard to cook evenly without overcooking parts of it.

The Stove to Oven Method for Cooking Salmon

There are many kinds of salmon and I usually prepare them the same way. I sear one side on top of the stove, flip it over and place in the oven to finish. My salmon comes out perfectly every time and is not overcooked.

Bomba Spicy Sauce

I’ve used this spicy sauce which is simply a combination of mayonnaise and bomba sauce on salmon, chicken and cauliflower. It wakes up a dish. A half cup mayonnaise mixed to one tablespoon bomba sauce. This is enough to be spicy enough but you can add the amount of crushed chilies to your own preference. My preferred mayonnaise is from Better Body Foods, made with avocado oil (not canola). Once you taste this lemony, healthy mayonnaise, you’ll love it as much as I do. I buy it on Amazon on subscription. 

What temperature should I cook salmon?

Salmon is cooked at 145 degrees F. I take it out at 135 degrees. It will continue cooking and if you see that white protein coming out of the salmon, it’s overcooked.  

When I want to put this sauce on it, give it a few minutes in the oven and then smear the mayonnaise mixture all over the top of the salmon, and when I have it, I top with some pork panko. It’s amazing.  

What is Pork Panko?

Pork panko is simply crushed pork rinds crushed breadcrumb style at zero carbs.

You can buy Pork Panko at Costco now and it’s much more reasonable than you will find online. If you see it there, pick up a couple sets. I purchased a two-pack (each 12 ounces) for $10.50. Pork Panko is a great alternative to bread crumbs if you’re grain free, keto or paleo.

 You can also make your own by putting pork rinds in the food processor. 

Bomba Sauce for Spicy Mayonnaise Salmon

If you follow me on instagram, you know I love Trader Joe’s Bomba Sauce, which is fermented Calabrian chilies. I put it in everything, even scrambled eggs. You can buy other brands on Amazon like this one if you’re not near a Trader Joe’s. 

Yes, I did buy five jars on my last visit to Trader Joe’s.

Baking with this spicy mayonnaise sauce can be a little tricky. I seared the salmon on one side, skin side down first for about 3 minutes then turned over for a minute to get some color on the top of the salmon. Then I turned it over again, brushed it with my spicy mayonnaise, added some pork panko and put into the oven for the last four minutes.

I served this with cauliflower rice. 

You could also use this sauce to make roasted cauliflower. 

Shrimp Scampi

Keto Fried Eggplant

Keto Chicken Parm

Here are Some More Salmon Dishes from Spinach Tiger

Salmon with Crispy Skin

Salmon with Low Carb Pasta Mediterranean Style

Salmon Tacos

Ginger Roasted Salmon with Golden Beets

Salmon with Tarragon Pea Mash

Salmon with Greek Spinach Salad

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Spicy Mayonnaises Salmon with Bomba Sauce

Perk up salmon with Bomba Sauce, Fermented Calabrian Chilies

Course Entree

Cuisine American

Keyword bomba sauce, salmon

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 2 pieces of salmon 6 ounces each, approx.
• 1 tablespoon extra virgin olive oil or avocado oil
• salt
• pepper

Bomba Sauce

• 1/2 cup mayonnaise
• 1 tablespoon Crushed Calabrian Chilies

Instructions

Bomba Sauce

• Mix mayonnaise and chilies in bowl until incorporated. Taste to make sure it's the heat level of your own preference. Start with a teaspoon add as desired.

Salmon

• Take salmon out at least 30 minutes up to an hour before cooking. Dry with paper towel. If you don't have time for that, your salmon may take longer to cook.
• Preheat oven to 375 degrees F.
• Heat olive oil in small frying pan on medium heat. Uses a pan that can go in oven.
• Oil is ready when a drop of water sizzles.
• Place salmon in pan skin side down,
• Cook for 4 minutes or until the salmon easily moves in pan.
• Turn over and cook for 1 minutes to put some color on salmon. Turn back over skin side down.
• Spread sauce over salmon. You will probably not use all sauce. Top with Pork Panko.
• Put in oven for about 4 minutes or until salmon reaches an internal temperature of 135 degrees F.

Notes

Save left over sauce to mix through cauliflower rice or rice. 

Nutrition

Serving: 1filet

The post Spicy Mayonnaise Salmon with Bomba Sauce appeared first on Spinach Tiger.

Tender, juicy, flavorful and crispy my version which keto parmesan mayonnaise chicken is amazing!

Simply made with my favorite mayonnaise, pecorino or parmesan cheese, I made my own keto panko by grinding pork rinds for a delicious crispiness on top. 

Chicken and cauliflower both love this topping and the dish feels almost gourmet, even though it’s so simple to make.

The cauliflower will crisp up and the combination of ingredients gives an umami result.  The chicken comes out so tender and delicious. I had a hard time stopping because this dish is very addicting. 

The other elements of this dish that make it hard to stop eating are the pork panko and the red pepper flakes. A little crisp, a little heat makes this a dinner I promise you will make over and over again. 

How to Prepare the Ingredients

Boneless Chicken Breasts: Prepare chicken breasts by pounding them to about 1/4  to 1/8 inch. Thin is good! It will insure chicken tenderness. 

Mayonnaise: I like Better Body Foods. 

Cauliflower: Cut or break the cauliflower into bite size pieces. 

Pork Rind Panko: You can use pre-made pork panko or make your own. In this case I’ve made my own using a food processor. 

Pecorino Romano or Parmesan: I like the tang and saltiness of pecorino but a good parmesan will work also. 

This is what thin slices of Pecorino look like over roasted zucchini . 

How to Pound Boneless Chicken Breasts

You must pound the chicken. This tool is perfect for pounding chicken. 

This not only aids in tenderizing, it makes the chicken easier to eat and properly bake. Place in plastic bag and pound each side with a tenderizer. If you don’t have that tool, you could use a cast iron pan. You want the chicken to be about 1/4 inch thick and and cut into four to five inch cutlets.

What’s the Best Mayonnaise?

We love Better Body Foods Mayonnaise. It has a lot of acid and bright flavor, is made with avocado oil instead of canola oil. I have a subscription for it on Amazon.  I  also like Chosen Foods Avocado Oil Mayonnaise.

How to make pork panko?

There is actually a product called pork panko which already grinds the pork skins for you into faux bread crumbs, but it’s pricey. You can make your own from pork skins in a food processor.

The preparation is easy. Mix the mayo and dijon mustard together with the pecorino. Smear all over the chicken and cauliflower. Cover with the panko and pecorino and bake at 400 degrees F.  Bake until the cauliflower looks golden brown. Make sure to keep everything in one layer. Sprinkle with red chili flakes before serving for a little extra heat.

Pecorino Romano vs. Parmesan

You can use either one of these cheeses. Pecorino is sheep’s cheese and is tangy, salty and my favorite. Parmesan is made from cow’s milk and a good parmesan is considered the king of cheeses. Sadly,  too often people use inferior pre-grated parmesan cheese and it detracts from a recipe.  Use the good kind and freshly grate for best results. Costco carries both at decent prices. 

Nutrition Value

This dinner is naturally low in carbs, can also be considered keto and paleo friendly.

Keto Parmesan mayonnaise chicken bake is hard to stop eating. Make a lot!  It freezes too! 

Heat up: I always heat up in the oven. The microwave is not kind to chicken. It’s worth it!

More Easy Chicken Dinners from Spinach Tiger

Boneless Chicken Breast Recipes

Twenty Low Carb Cauliflower Recipes You Need to Make

Low Carb Cauliflower Rice and Chicken

Low Carb Cauliflower Cheese Steak Skillet

Print

Chicken California Bake with Pork Panko, Pecorino

Chicken California Bake with Pork Panko, Pecorino

Course Entree

Cuisine Italian

Keyword cauliflower, chicken bake, chicken breast, chicken sausage,

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Equipment

• Rimmed Sheet Pan

Ingredients

• 2 pounds boneless chicken breasts
• 1 head cauliflower
• 1 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 cup freshly grated parmesan or pecorino Romano Cheese.
• 1/2 cup pork panko
• 1 teaspoon crushed red chili flakes
• 1 teaspoon salt or as needed
• 1/2 teaspoon black pepper

Pork Panko

• 2 cups fried pork skins see notes

Instructions

• Trim excess fat off chicken breasts
• Place in plastic bag. Pound to thin cutlets. Cut each breast in half.
• Season chicken salt and pepper.
• Trim stem from cauliflower and cut or break into bite sized pieces.
• Mix mayonnaise, mustard, cheese together in mixing bowl.
• Toss cauliflower in mayonnaise mixture. Arrange on baking sheet.
• Toss chicken in mayonnaise mixture. Arrange on same baking sheet, making certain nothing overlaps.
• Top with more cheese and the pork panko.
• Bake at 400 degrees F. for approximately twenty minutes or until everything is golden brown. Chicken must be at 165 F. to be done.

Pork Panko Crumbs

• Crush your favorite pork skins in food processor to make the panko crumbs.

Notes

PORK PANKO – you can make your own from 2 cups of pork skins or you can purchase a product called Pork Panko. I  find it at Costco.

The post Parmesan Mayonnaise Chicken Bake (Keto Friendly) appeared first on Spinach Tiger.