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.

Happy Fall everyone. As soon as school starts and the weather cools, I start to crave meatloaf.

This is the southern meatloaf recipe I grew up on, with one twist. When I was in college, a friend named Matt, made meatloaf with me and insisted we use oats instead of bread crumbs, and that’s been my meatloaf secret ever since.

If you want to make this keto friendly, add one cup of almond flour instead of oats.

What Meat Makes a Good Meatloaf

People argue back and forth over what ground meat is appropriate for a meatloaf and it really depends on what you’re looking for. I like flavor, and I’m not opposed to mixing in some ground pork or ground lamb, if I happen to have it. Generally, though I use a mix of lean and fatty beef. If I’m using grass fed beef, (my optimal choice),  I will add in some fat (olive oil) because the meat is so lean.

One of the mistakes people often make with ground beef is packing it too tightly, making it tough. This true for burgers and meatballs too. A gentle touch allows the fat and flavor to move around.

My Key Ingredients for an Authentic Southern Meatloaf Recipe

I like to use vegetables like green bell pepper and onion, but very very finely chopped and most importantly, pre-cooked. The sautè ahead of time busts out the flavor,  and I personally do not like the texture of raw veggies in my meatloaf. You could also finely process zucchini if you needed to add more moisture.

Eggs are a catch 22. You need the egg to hold it together but too many eggs can make it too loose.

Ketchup, Mustard, Worcestershire. These are the flavor boosters. I tend to add a few tablespoons of a ketchup and mustard and a good soak of Worcestershire. I think it’s the anchovies that bring it.  I look for a sugar free ketchup and dijon mustard, but good old yellow mustard is fine too.

We use these gluten free oats which add moisture  and create a wonderful texture.  Oats are also practical. Your mix can be more evenly consistent.

How to Top a Southern Meatloaf

This meatloaf is topped with a can of tomato sauce. This recipe makes two meatloaves that each fit into loaf pans, but I like to make mine free-form.

You will probably see recipes that top meatloaf with barbecue sauce or add maple syrup or brown sugar to ketchup. I don’t care for sweet food, but you can certainly do that. I stick to what I grew up on, and enjoy a more savory take on Southern meatloaf.

Topping: Ketchup or a can of tomato sauce. I like it both ways. I grew up with a tomato sauce topping, but I also like a ketchup topping like this one I made last week. G. Hughes sells a great sugar free ketchup.

Serve Delicious Sides with Southern Meatloaf

Meatloaf simply has to have mashed potatoes (or mashed cauliflower if your watching carbs). Either of these choices makes me feel special, happy, satisfied, and well fed.

• Homemade Mac N Cheese
• No Lumps Mashed Potatoes
• Southern Fried Corn
• Green Beans Almondine
• Easy  Twenty Minute Collard Greens

More Ground Beef Ideas

Ground Beef Recipes for Easy Family Dinners from Spinach Tiger

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Big Fat Healthy Southern Meatloaf, Made with Oats

Southern style meatloaf recipe, moist, and easy simple dinner.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Author Angela Roberts

Ingredients

• 2 1/2 pounds ground beef see notes
• 1 cup gluten free oats
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• 1 tablespoon butter or olive oil
• 2 tablespoons green bell peppers
• 1 large onion
• 2 tablespoons worcerstershire sauce
• 2 medium sized eggs or 1 extra large egg
• 1 tablespoons chopped parsley
• salt
• black pepper
• 1 small can tomato sauce or 1 cup ketchup

Instructions

• Preheat oven to 375 degrees F.
• Keep the ground meat loose. Compacting will make the meatloaf tough.
• Seed and chop bell pepper.
• Dice onion to a fine dice.
• Heat oil in pan. Sautè bell pepper and onion on low for about ten to twenty minutes until very softened.
• You want the vegetables to cook down very fine.
• Once softened, cool.
• Mix all ingredients except the tomato sauce together, keeping the meat loose.
• This recipe will make two meat loafs and will fit into two loaf pans, or you can bake them freehand as I do.
• Form into two loaves. Top with tomato sauce (or ketchup). I like it on the sides also.
• Bake until the temperature reaches 160 degrees inside, about 30 minutes. Allow to sit for ten minutes before cutting, or meatloaf may fall apart. It will continue cooking.
• Meatloaf is extra good, refrigerated and reheated. This is a perfect do ahead meal.

Notes

You can make this recipe keto friendly by replacing the oats with almond flour. 

Nutrition

Serving: 1of 8

The post Big Fat Healthy Southern Meatloaf Recipe, Made with Oats 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.

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.

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.

Mustard Breaded Oven Fried Pork Chops

This is a very unique post and one that warms my heart, because I get to talk a little more in depth about the woman known here as Retro Rose.

How We Said Thank You to Retro Rose with Mustard Breaded Pork Chops

I surprised Retro Rose by inviting her to dinner and placing her at the head of the table.  I invited her best friend, Eleanor, and made sure she would bring her violin.

The twins made her a crown out of cardboard, and I made one of her favorite dishes. Pork Chops. Retro Rose (who’s real name is Roseann) loves pork chops. She puts pork in every Italian dish she makes, often throwing a pork chop into her sauce (for the flavor).

I created an oven fried, mustard breaded pork chop with rosemary, thyme and sage to honor her Italian heritage and her love for comfort food.

At the time this was written, Retro Rose was 80 years old, which still blows my mind, because she zipped around with more energy and enthusiasm for life than many women in their 60’s. She walked a mile a day with her dogs, both rescues.

In Italy, they say the Sicilians Have the Warmest Hearts

She was often asked to pick up the elderly to drive them to church.  In Italy they say, the Sicilians have the warmest hearts and the hottest tempers. Yes on both counts, although she’s slightly mellowed with age.

She get what she wants at the apartment complex where she lives, because she feeds the maintenance men, who also stop by to vacuum, empty the trash and sometimes help her clean her closets. They know she always has a pot of something on the stove, and it’s not uncommon for her to send dinner home with them for their families.

She was the “young” one at her church, where the elders call her to help with the seniors. At age 79 she had a job  watching a woman with alzheimer’s and she was still often called upon to “senior sit” those who struggled with dementia.

Retro Rose Loved Dinner Parties

I invited my closest friends to help celebrate her, because a delivered dinner to her door step would not do. Retro Rose is social and she loves dinner parties.

After dinner, Eleanor played the violin, including Amazing Grace, and we actually sang around the table. This is not something we usually do, but it made the evening very special for Retro Rose who videotaped it and put it on Facebook because after all, she’s modern. She’s new to Facebook and I can’t even tell you how many times I’ve had to say to her, “that’s not how this works, that’s not how any of this works.” But we all laugh and have a good time.

By the way, she was over the moon for these mustard breaded pork chops and wanted my recipe.
Retro Rose, this is for you. xoxo

The Cooking Process for Mustard Breaded Oven Fried Pork Chops

I made two kinds of pork chops, boneless (for the kids) and bone-in. Both are amazing and work well in this recipe. You may need to cook the bone-in longer, and I would recommend a longer marinating process.

Mustard breaded oven fried pork chops are easy to make.

This is an easy recipe. Mix mustard with garlic and herbs and rub onto the pork chops. You can refrigerate this up to six hours. I usually rub the chops for at least twenty minutes. Preheat a cast iron pan or baking stone and press the panko crumbs into the meat. If you want to make this low carb, use Pork Panko, which I highly recommend.

I paired the mustard breaded oven-fried pork chops with a brussels sprouts, apple, pancetta salad with corn bread croutons. This is all you need for a perfect meal, especially when you want to say thank you.

Retro Rose has a few dishes here that would also be amazing and are the most requested dishes at any of my parties or her church functions. You have to try her baked beans with bacon and sausage or her stove top candied sweet potatoes. If you live here in Nashville, all you need do is ask for one of these dishes and she’s at the grocery store lickity split.

So tell me, who in your life deserves a thank you with a home-cooked pork dish like mustard breaded oven fried pork chops?

More Pork Recipes from Spinach Tiger

Rosemary Pork Chops with Apples & Caramelized Onions

Pork Ribs

Rib Eye Pork Chops with Blueberry Compote

Porchetta, the Best Roast Pork

Italian Pulled Pork

Carnitas

Veal Pork Bolognese

Dutch Oven Carnitas

Veal Pork Bolognese

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Mustard Breaded Pork Chops

Mustard Breaded Pork Chops, fried in the oven, tender and flavorful.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 4 brined pork chops boneless New York Chops or bone-in See Brining)
• 3 tablespoons dijon mustard
• 1 large clove garlic minced
• 1 tablespoon olive oil
• 2 tablespoons fresh thyme
• 1 cup panko bread crumbs or Pork Panko (for low carb)
• Sea Salt
• Black Pepper

Brining

• 3 cups water
• 3 tablespoons sugar
• 3 tablespoons salt

Instructions

• Pre-heat oven to 450
• Chop thyme and combine with garlic.
• Mix mustard and olive oil. Add thyme and garlic.
• Rub on salted chops, and refrigerate up to six hours.
• Right before heating, pat on panko bread crumbs on top of mustard mixture.
• Preheat cast iron pan or baking stone.
• Cook pork chops to an internal temperature between 145°F (medium rare) and 160°F (medium), about 4-5 minutes per side followed by a three-minute rest. Adjust according to your preference, keeping in mind chops will continue to cook, while resting.

Brining

• Place chops in water with sugar and salt no longer than 20 minutes.

Notes

You can use pork panko (amazon) for grain free, low carb recipe. 

You can use boneless or bone-in pork chops.
This recipe works with all sizes, but adjust cooking time accordingly.

The post Mustard Breaded Oven Fried Pork Chops and a Retro Rose Tribute appeared first on Spinach Tiger.

I am embracing figs in the way figs should be embraced. As part of the mother of all comfort food, the roast chicken.

What do figs do for roast chicken? Everything. Figs usher in the Fall, which for us Americans means foods that echo us back to childhood, but for us foodies, we take it up a little notch. My mother didn’t roast her chicken with figs, because in that generation, it was carrots and onions, possibly potatoes.

In the generation before that, chickens were stuffed with rice and oranges one week and bread stuffing another. There are a thousand ways to make a roast chicken, and my goal in culinary life is to find them all.

Roast chicken with figs will be the dish of our Autumn. I will probably make it four or five times, changing things along the way. I will add in more shallots, because they became a bit candied in the roasting process and more divine than I anticipated. I might even add in more figs, because a bite of chicken together with a bite of fig is a new experience that I want to have again.

Figs are sweet in a not too sweet way, and when they roast down, they caramelize, adding a new texture and flavor which pairs well with chicken, white or dark. They are good eaten with a bite of roast potato that has been roasted with a mustard, garlic, olive oil, rosemary preparation. It’s amazing together.

I might suggest a salad with a tangy vinaigrette made with honey, champagne vinegar, mustard and olive oil, to help cut through the richness of the dish.

This is what I’m talking about when I say modern comfort food. It’s full of soulful flavor and texture, and it’s healthy, nutritious and looks a bit sexy too.

Roast Chicken and Dating

Marcella Hazan says in her book, Essentials of Classical Italian Cooking, that this lemon chicken recipe is something so special that men propose upon eating it. I agree that it’s a special dish, but I’m willing to bet that Roast Chicken with Figs is as equally seductive.

After a few months of courtship, show the man you can cook. Nothing is sexier than a roast chicken and a homemade apple pie. Sure, honey, he loves you for your brains, and your looks, but if you want to seal the deal by Christmas, start cooking, but don’t let it look like diet food. Just make big fat healthy food like this roasted chicken.

This is perfect because you stay in your calorie range and he fills up. Top it off with a vanilla ice cream over some kind of pie and this man won’t know what hit him. In today’s world men can easily find the sweet stuff, if you know what I’m talking about, but a girl who can cook better than mama is quite intoxicating.

So tell me, what’s your favorite Autumn supper and do you think it’s true that the way to man’s heart is through his stomach?

More Roast Chicken Recipes

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Roast Chicken with Figs, Shallots and Mustard Rosemary Potatoes

Figs usher in the Fall with Roast Chicken, Shallots, Mustard Rosemary Roasted Potatoes

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 6

Author Angela Roberts

Ingredients

• 3 pound Whole Chicken
• sea salt
• 1 pint of figs most sliced in half, some left whole (see note).
• 6 shallots thinly sliced
• 4 Yukon gold potatoes quartered with skins
• 1 teaspoon Dijon mustard
• 1 large clove garlic
• 2 tablespoons olive oil
• 3 sprigs fresh thyme
• 2 sprigs rosemary
• 2 tablespoons fresh rosemary finely chopped

Instructions

• Rinse chicken, pat dry, salt and refrigerate for 1-3 days, wrapped in plastic
• On roasting day, remove from refrigerator, rinse, pat dry and resalt. Leave out at room temperature for 1 hour. If you can't do this, your cooking time will increase.
• Preheat oven to 450 degrees F.
• Put chicken in oven for 25 minutes.
• In the meantime, prepare potatoes.
• In large bowl crush garlic with mustard, thyme, 1 tablespoon chopped rosemary, olive oil. Add quartered potatoes and mix well.
• During last 25 minutes of roasting chicken, add in shallots and potatoes and figs around the chicken. (If you don't use potatoes, add figs in whole form 25 minutes into baking.
• Use a meat thermometer to test chicken at 50 minutes. The chicken is done when the deepest part at the thigh not touching the bones reaches 165 degrees.
• You may need to cook for 10-15 more.
• Let the chicken rest for at least ten minutes before you cut it.

Notes

Figs: You can slice all in half, or mix it up. If chicken is larger than 3 pounds use up to two pints of figs.

The post Roast Chicken with Figs, and Rosemary Potatoes appeared first on Spinach Tiger.

Ground beef might have the working class reputation when you put it up against the rib eye of the suburbs and the filet mignon of the upper middle class.

In reality, food and what is good or supposed to be good is all about perception. We Americans, when dining out, will search high and low for the best burger, the bison burger, the lamb burger, the juicy wagyu burger, but at the end of the day, we flock to the simple beef burger. Yes we do. We feel happy when we are eating burgers.

Easy Hamburger Steak Recipes will Go Further than Wednesday Nights.

However, when we are dining out, we wouldn’t dream of choosing a hamburger steak, nor would we easily find such on a menu. We have decided that ground beef doesn’t stand on its own. We put it with spaghetti when we make meatballs, and we stuff into hamburger buns. But, for probably more than a century we haven’t been fond of just placing it on a plate as an entree unto it’s own.

Easy hamburger steaks have to start with high-quality, grass-fed ground beef.

My favorite meat comes from ButcherBox where I am a subscriber.

What is Butcher Box?

ButcherBox is a meat subscription service that sources the highest quality beef, pork, lamb, chicken and seafood and ships directly to your door. Every month a beautiful box of  frozen meat arrives at the door, and always includes a few pounds of grass fed ground beef.  I change my box every month, but always have ground beef, Italian Sausage and rib eye steak in my selection. 

How does ButcherBox work?

ButcherBox delivers 100% grass-fed beef, free range, organic chicken and heritage breed pork directly to your door. You can choose one of four curated boxes or customize your own.

We loved it so much I wrote and asked to be an affiliate which means I am compensated when people subscribe. I can’t say enough good things about the quality of the meat, chicken and seafood they source. I thought a service like this was going to be  expensive, but it ends up being very reasonable, especially for meat humanely raised. 

Kick off 2021 with ButcherBox! Get up to 10 lbs of high-quality meat - a pork butt, bone-in chicken thighs, and ground beef - FREE in your first box.

Ground Beef  Means Flavor

Enjoy the serious flavor of ground beef, especially when seasoned the way I tell you to, with plenty of mustard, and baked with onions. Easy Hamburger Steak recipes are to be considered a meals of worth, not a “what can I make to get by on Wednesday night.” It will, if you have patience, and bake them to perfection. I bake them on a low heat.

There are many variations for hamburger steak. Serve with kale pecorino mashed potatoes or plain mashed potatoes.

I love it smothered with a Mushroom Sour Cream Sauce

Steak Mushroom Sauce 

Mushrooms, bacon and shallots turn hamburger steak into something really special.

Steak Mushroom Sauce Recipe Here

Sour Cream Mushroom Sauce

Sauté mushrooms with a knob of butter, a splash of Worcestershire or white wine and turning the heat to low, mix in 1/2 cup of sour cream and stir until you have  a smooth sauce. Turn heat off.

Easy Red Wine Sauce

Equal parts of red wine, water, ketchup and Worcestershire. (3-6 tablespoons each). Stir together on low heat, until reduced down by half. Smooth out with a bit of butter at the end.

No matter how simple or how fancy, if you buy good ground beef, preferably grass fed, and bake slowly, you’ll enjoy any of these hamburger steak recipes.

More Ground Beef Recipes from Spinach Tiger

Steak Mushroom Sauce Recipe

Ground Beef  Taco Meat

Southern Meatloaf

No Beans Chili

Stuffed Peppers

Italian Meatballs

Italian Ground Beef, Peas and Onions

Authentic Bolognese

Crack Slaw with Ground Beef

Joe’s Special

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Easy Hamburger Steak Recipes

Seasoned Hamburger steak recipes with caramelized onions or variations.

Course Entree

Cuisine American

Servings 6

Author Angela Roberts

Ingredients

• 1 1/2 pounds grass fed beef
• 3 tablespoons Dijon mustard
• 3 tablespoons Worcestershire Sauce
• salt
• freshly ground black pepper
• 1 tablespoon olive oil or enough to saute onion
• 1 large onion sliced

Instructions

• Mix ground beef with mustard, Worcestershire Sauce, Salt and Pepper.
• Form in into oval shaped patties.
• Place in oven in oven proof frying pan at 325 degrees.
• In the meantime, saute the onions just until they are softened, about 10 minutes.
• Add them to the hamburger steaks in the oven and continue to bake for another 10-20 minutes, making sure your hamburger steaks are cooked to at least medium rare.
• See above for optional sauces.
• Serve with mashed potatoes.

The post Easy Hamburger Steak Recipes appeared first on Spinach Tiger.

These are the perfect party deviled eggs loaded with cheddar, bacon, chives and if you feel it, add a dollop of sour cream.

I bought my first air fryer on Cyber Monday and I’ve used it almost every day, especially for bacon. The worst part of making bacon is the clean up and the air fryer makes this a snap. And the bacon makes deviled eggs better.

Use chopped scallions chopped finely if you don’t have chives.

Perfect Hard Boiled Eggs 

The key to deviled eggs is making perfect hard boiled eggs that will easily peel and only be the color of yellow inside. In other words, not over-cooked with that dark ring around the yolk.

You can make your hard boiled eggs and peel them the day before to save time.

Make Perfect Easy to Peel Hard Boiled Eggs HERE

Once you have your perfect hard-boiled eggs,  mix your yolks with mustard and mayonnaise. This past year I’ve discovered Better Body mayonnaise and I love it so much, I have it delivered on a subscription basis from Amazon. It is made with avocado oil, not canola or other unhealthy oils.

It tastes amazing, and works perfectly in egg salad wraps  and rosemary chicken salad.

When you’re ready to make them, decide if you want to cut them across or long ways. I like them both ways.

I think mustard is important to the mayonnaise mixture. You can add in a little dill if you love dill, and season well with salt and pepper. I like to top my eggs with a sharp shredded cheddar and crunchy bacon.

You cannot believe how much bacon adds to the bite of a good deviled egg. I like to garnish with a little color and that’s where chives, or scallions come in. If you are taking these to a party, I’d probably use chives. If you have fresh chives, all the better.

Tips for Presenting the Best Deviled Egg Recipe

Deviled eggs are slippery. I salt the bottom of the serving dish or deviled egg plate and paper towel off any moisture on the egg white. The salt helps to add a little extra flavor. Use a piping bag to fill each egg, which makes it much easier.

Garnish with cheese and bacon, chives or scallions right serving.

More Appetizers

• Pimento Cheese Deviled Eggs
• Olive Feta Appetizer
• Grain Free Italian Sausage Balls
• Party Caprese
• Holiday Chicken Salad
• Sourdough Camembert Wreath

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Best Deviled Egg Recipe (Loaded with Cheddar and Bacon)

Perfect appetizers that could be a perfect low-carb snack.

Course Appetizer

Cuisine American

Keyword deviled eggs

Prep Time 15 minutes minutes

Ingredients

• 12 hard-boiled eggs (recipe here)
• 1 cup mayonnaise
• 3 tablespoons dijon mustard
• 1/3 cup shredded cheddar cheese
• 4 slices cooked bacon crumbled
• 1 teaspoon chives (or chopped scallions)
• 1 teaspoon salt as needed
• 1/2 teaspoon black pepper as needed

Instructions

• Peel eggs and remove yolk.
• Mix mustard and mayonnaise together.
• Mix yolk with mayo mixture until thoroughly mixed.
• Season with salt and pepper.
• Use a paper towel to make sure the whites are dry and place on a salted plate.
• Pipe into each egg white.
• Top with cheddar, crumbled bacon, and chives.

The post Best Deviled Egg Recipe, Loaded with Bacon and Cheese appeared first on Spinach Tiger.

Summer is the time for sweet, juicy, tangy food and, of course, salads. While this is a very simple salad, of honey baked goat cheese, greens, arugula, and summer fruit, there are nuances that must be noted. A good salad must have a proper balance of fat, acid and salt, the ingredients must be fresh and the greens must be washed and dried properly. Get these things right and you can make a thousand good salads.

I grew up eating salad every night at every dinner, so it’s easy for me, but I realize that’s not the case for everyone. Luckily, there is a video of this salad, that I taped for the Williamson Source and that should be up the week of the 23rd. You can watch me make this very easy dressing using products from a local olive oil store very close to home, Olivia Olive Oil. If you live in the Nashville area, you must visit the store. You can taste everything, and there is a wide assortment of amazing olive oils and vinegars.

Olivia’s lemon zest olive oil and Olivia’s blackberry with red pepper vinegar come together to sing a summer song of sweet and tart and marry so well with the honey-baked goat cheese.

Spring greens mixed with arugula is a combination of fragile greens that can wilt easily and require very little dressing to taste good. Other types of greens such as romaine is full of water, and requires at least three times the amount of dressing. That’s not the reason I chose these types of greens. I chose a more delicate green because it’s more complimentary to the baked goat cheese, which tastes best when it’s set down into the salad warm, right before serving.

During the taping, Donna the host and I got into a conversation about the cook putting the dressing on the salad for the guests. I’m a firm believer of making the salad and tossing it. There’s no dressing on the side around here. The salad simply won’t taste as good, if it’s not properly tossed in the kitchen.

As I mentioned above, salad really requires balance of acid, fat and salt. It might take some practice to get this balance right, but once you do, I’ll bet you that more people will eat salad in your house. We eat salad with every single dinner. I grew up that way and for me, a meal isn’t complete without a salad.

Honey Baked Goat Cheese with Blackberry Lemon Vinaigrette

When an olive oil and a vinegar is high quality, a good vinaigrette is fairly easy to make. The blackberry red pepper vinegar is sweet and almost drinkable. That means that the ratio of vinegar to olive oil is going to be lower than a more acidic vinegar. In this case, we almost used a one to two olive oil to vinegar ratio. A 1 to 3 or 1 to 4 is more typical. Another reason I wanted more vinegar is to balance the sweetness of the berries and the goat cheese.

A fun garnish for the salad was a bit of shaved white chocolate. While not completely necessary, it’s a nice touch, as is a sprinkling of fresh mint. I used strawberries, but on the day of the taping we used raspberries along with blackberries. You could use any fruit you like, but blackberries are in season right now and a delicacy. I like to eat them in everything.

Some Tips for Making Salad and Vinaigrette

• Do not wash fruit or lettuces until ready to use. If you do, make sure they are completely dry and then wrap in paper towels before storing. Do not wash any berries before storing.
• Fragile greens need to be completely dry before applying a vinaigrette.
• A typical vinaigrette will be a 1 to 3 or 1 to 4 ratio vinegar to oil. Sweeter vinegars use ratio of 1 to 3 or 1 to 2. Always taste the dressing first. It should be tangy enough to wake you up, but not so tart that it’s hard to taste.
• You can make flavored olive oils by allowing an ingredient, lemon zest or basil, for example to sit in the oil for a few hours.
• Add Dijon mustard or honey to a vinaigrette. It will help to emulsify (come together and stay together).
• Add in a sprinkling of fresh herbs on top of the salad just before serving.
• Toss fragile greens and season before adding in toppings, especially delicate fruit such as berries. Use as little dressing as possible, because you can always add in more. Season with salt and pepper. Taste again, then decide if more dressing is needed.

This is perfect salad for a July 4th celebration. If taking it to a party, keep the goat cheese, fruit and dressing separate. Fix it at the party; otherwise it will melt. Perfect for someone who wants something sweet, yet healthy. You could consider this your dessert.

More Salads from Spinach Tiger

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Red White and Blue Honey Baked Goat Cheese Salad with Blackberry Lemon Vinaigrette

A perfect summer salad with baked goat cheese and a tangy blackberry vinaigrette.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 8 cups assorted spring greens and arugula
• 1 cup of Berries Blackberries, Raspberries, Strawberries
• 6 slices of goat cheese
• 6 teaspoons honey
• 1 ounce white chocolate for garnish
• sea salt
• freshly ground black pepper
• 5 tablespoons blackberry vinaigrette

Blackberry Lemon Vinaigrette

• 10 tablespoons lemon olive oil can use regular olive oil see notes
• 5 tablespoons blackberry red pepper vinegar can use balsamic, see notes
• 1 teaspoon Dijon mustard

Instructions

• Preheat oven to 350 degrees
• Wash and rinse greens and arugula. Use a salad spinner or paper towels to dry.
• Wash fruit, only right before using.
• Place sliced goat cheese on parchment paper. Drizzle each with up to a teaspoon of honey. You may not use all of it, just enough to cover.
• Bake goat cheese until golden brown, 15-20 minutes.
• Assemble greens, first and toss with viniagrette. Use just enough to glisten the greens. Season green with salt and pepper. Toss again.
• Arrange berries on the salad.
• Place goat cheese on salad right before serving. Season once more with freshly ground black pepper.

Blackberry Lemon Vinaigrette

• If you have Olivia lemon olive oil and blackberry red pepper vinegar, mix vinegar with mustard first and then pour oil in jar. Give a good shake. Taste. You can decide then if you want to add in more vinegar or more oil. Vinaigrette should be sweet and tangy.

Notes

You can make an alternative blackberry lemon vinaigrette as follows:
10 tablespoons olive oil
juice of 1/2 lemon
3 tablespoons balsamic vinegar
1/4 cup blackberries and 2 tablespoons honey preserves
1 teaspoon dijon mustard

Mix blackberries with honey and blend well in food processor. Strain.
Mix mustard with vinegar and blackberry juice. Add lemon juice. Stream in olive
oil. Shake well.

The post Honey Baked Goat Cheese Salad with Blackberry Lemon Vinaigrette appeared first on Spinach Tiger.