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.

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.

If you’re like me, you probably thought taco seasoning mix was simply spices. Well think again, there are all kinds of ingredients you do not want in your food.

What is taco seasoning mix?

It’s a mix of spices and herbs that you probably already have in your pantry.

Chili powder, cumin, sea salt, garlic powder, onion powder, oregano, paprika, ground red pepper or cayenne.

I suggest you make this as your base, taste it, and then add more of whatever you like. You can make it more spicy or add in more cumin or more salt.

I happen to love my DIY taco seasoning mix as is, especially with my surprise herb. I didn’t have dried oregano and substituted herbs de provence. That may sound a bit crazy to you, but it works for me. Another good substitute for oregano is dried thyme.

I make a large amount and store in mason jars.

You can get creative with your DIY taco seasoning mix. It’s not just for taco meat.

Here are some ideas for Diy taco seasoning aside from taco:

• Mix with cheddar cheese and make epic grilled cheese.
• Avocado Toast with Taco Seasoning scrambled eggs.
• Deviled Eggs – would be excellent mixed into these deviled eggs.
• Tortilla Soup.
• Baked Chicken marinated with Taco Seasoning.
• Taco Salad Dressing.
• Dips, Spreads.
• Mexican Pizza – Mix tablespoon with cheddar cheese.
• Mix with your favorite rice or cauliflower rice with butter or oil.
• Sprinkle into this Mexican pasta chicken.

Here are some related recipes from Spinach Tiger

Special Taco Meat with Bacon (Recipe Coming)

Grain Free  (Keto Friendly) Homemade Tortillas with Chia and Flax 

Keto Friendly Taco Cups Made in Muffin Tins (Recipe Coming)

Authentic Guacamole

Pico de Gallo

Picadillo Tacos with Sazon Seasoning

Best Ever Homemade Citrus Margarita

Grain Free  Homemade Spinach Tortillas 

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DIY Taco Seasoning Mix

Homemade DIY TACO SEASONING MIX FOR TACOS, TACO SALAD, SOUPS, ETC.

Course Seasoning

Cuisine Mexican

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Angela Roberts

Ingredients

• 3 tablespoons paprika
• 4 tablespoons chili powder
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 4 teaspoons dried oregano see notes
• 2 tablespoons cumin
• 1 tablespoons salt
• 2 teaspoons ground red pepper or 1/4 teaspoon cayenne pepper

Instructions

• Mix all spices together. Keep in a jar.

The post DIY Taco Seasoning Mix (sugar free) appeared first on Spinach Tiger.

I’ve searched the internet for hours it seems looking for the kind of scalloped potatoes that danced in my head. Old fashioned, no cheese, creamy, crispy, elegant.

I kept finding cheesy potatoes.

If a recipe doesn’t say gratin, it shouldn’t have cheese. Everyone thinks cheese should be in everything. Not me, not in this subdued creamy bechemel sauce. You can, of course,  add cheese to this recipe to make it, but then it would be called potatoes au gratin.

I love nuanced cooking, meaning this: the simpler, the more balanced, the more delicate the bite, the more excited I am. Any bad cook can stick cheese in everything and call it a casserole, but when you have the opportunity to just eat creamy potatoes with a crunchy top, take it.

True, old fashioned scalloped potatoes recipe should be about two things. Potatoes and opposite textures. Creamy on the inside from the milk and crispy on the outside (also from the milk).

Believe it or not, there are some simply awful scalloped potatoes recipe on the internet. Some call for cans of soup and breadcrumbs. Don’t do either of these.

Most don’t cook the potatoes before baking. My mother does that, and her scalloped potatoes are never done and yet still runny. Some just sprinkle the flour between each layer. Why take that chance?

I went with my gut and created a recipe on the spot for Christmas Eve. I took the chance my culinary skills would get me where I wanted to go.

I actually baked these in this 9 x 13 baking pan and these pictures are the reheated version. You can half the recipe and bake in an 8 x 8 pan.

They were actually much creamier, when originally baked, although the reheated version was pretty splendid.

Come along with me and make the most delicate and sumptuous old fashioned scalloped potatoes recipe.

Slice thinly, using a mandoline. I used this inexpensive one from Oxo.

Gently simmer the potatoes in milk and water, because we do not want any crunch in our scalloped potatoes.

Make a bechemel. This is super easy and guarantees the creamiest, most comforting, soul touching dish.

I added a  touch of heavy cream to the milk, but you will be fine just using whole milk. Add white pepper, but ever so gently. A little of that goes a long way to burning a throat. Add in some mustard powder to the flour or mustard to the roux (which is what I did) for a little lift and to prevent the dish from being bland.

Add nutmeg. I’m Italian, and we add nutmeg to everything, but only freshly ground, or skip it.

You can bake this old fashioned scalloped potatoes recipe slowly in a low oven.

I had a prime rib in the oven baking at 300 degrees F. I put the scalloped potatoes in the bottom rack under the roast and let them bake slowly. Eventually, even at this temperature, they browned just as you see them.

If I didn’t have the prime rib in the oven, I would have baked them at 350 degrees until they browned on top, about 60 minutes. (The potatoes are already partially cooked), which reduces baking time.

This is enough for 9 servings, as it is baked in this 9 x 13 pan which comes with a lid for easy refrigeration.

We had prime rib, roasted brussels sprouts with dried cherries and almonds, salad and this red velvet cake. If the only thing we had were these scalloped potatoes, I would have still been happy. It was my favorite bite of the night, and my favorite leftover.

More Potatoes Recipes from Spinach Tiger

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Old Fashioned Scalloped Potatoes Recipe

Creamy potato dish with crispy top, these are a no cheese version of scalloped sweet potatoes, perfect to accompany any protein, great for special occasions and pot luck dinners.

Course Side Dish

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 9

Author Angela Roberts

Ingredients

• 4 pounds potatoes peeled
• 2 onions sliced thinly
• 6 tablespoons butter plus butter for onion
• 6 tablespoons flour
• 1/2 teaspoon white pepper
• 1/8 teaspoon nutmeg
• 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme optional
• 5 1/2 cups milk divided 4 and 1
• 2 tablespoons dijon mustard
• salt
• pepper
• chopped parsley or thyme for garnish

Instructions

• Using a mandoline, slice potatoes thinly. Don't worry about making layers of each potato. If they are thin, you will put layer potatoes some on top of the other for about three layers between bechemel sauce.
• Place potatoes in 1 cup milk and enough water to cover potatoes by one inch and gently boil until potatoes are almost done. Drain. Save some of the starchy water.
• Slice onions very thinly. Melt butter in frying. Soften onions (do not allow to turn color) in butter. Set aside.
• Make Bechemel Sauce
• Season flour with nutmeg, salt, pepper, thyme,
• Melt butter in heavy bottomed pan. When it's almost melted, add flour and stir until incorporated. Add 1/4 cups starchy water and four cups milk to flour mixture to make roux.
• Bring roux to boil, continue stirring until roux is thick and creamy. Take off stove.
• Assemble
• Layer potatoes, salt, pepper, onion, bechemel sauce, making sure to save some bechemel for top.
• Bake at 325 degrees for approximately one hour. I baked at 300 degrees F for 90 minutes. Potatoes browned perfectly. I did this because I had a prime rib in oven at 300 and couldn't turn oven up.
• Allow to cool about 10 minutes before serving. Potatoes will be very hot.

Notes

You can add some heavy cream to the milk. I added in 1/4 cup, but you can use just all whole milk.

The post Old Fashioned Scalloped Potatoes Recipe appeared first on Spinach Tiger.

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

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

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

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

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

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

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

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

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

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

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

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

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

Pennsylvania Dutch Sand Tarts with Video

Apple Dutch Baby, A Pennsylvania Dutch Pancake

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

Blueberry Buttermilk Pie

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Pennsylvania Dutch Onion Pie with Bacon

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

Course Entree

Cuisine Pennsylvania Dutch

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Pie Crust Ingredients

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

Pennsylvania Dutch Onion Pie with Bacon

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

Pie Crust Recipe for one layer crust

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

Instructions

Make Pie Crust

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

Pennsylvania Dutch Onion Pie Instructions

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

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

Pimento cheese Deviled Eggs.

This is the perfect appetizer for any party, any time of year. It’s easy. It’s do ahead. It’s pretty, and at least here in the South, it’s beloved.

The general rule of thumb for parties in Nashville is the expectation of bringing a dish with an invitation. This was not true of parties in Pennsylvania or California, unless it was very specifically a community potluck.

I personally don’t want people bringing dishes to my parties, for there is just food out there I can’t put on my table. You surely know what I’m talking about. Or am I just awful? But seriously, my family would have died if someone showed up at our door with some American frankenfood. Desserts, wine, fruit, flowers, nuts, candy, all totally acceptable as long as the desserts were homemade. Some family members would have been insulted if someone brought a hot covered dish because in our family, the role of the host was to be food provider and this, of course, was done with pleasure. After all, we are Italian.

Now that I live in the South, I embrace the “covered dish” aspect of a party, as far as taking food. I actually have to restrain myself from taking four or five dishes, which is some kind of obsessive compulsive twitch I’ve developed since living here. Italians also have a fear of not having enough food at a party or at any meal for that matter.

You may not be aware of how neurotic, snobby and picky Italians can be. It would not be uncommon for one of my aunts to be looking over the food just to make sure only family members made it, or to hear a whisper “who made that?” to ascertain the quality of the dish. That same aunt refused to go to potlucks, because she had a fear of butter, but that’s another story.

The flip side of that darkness is that Italians generally (at least a generation ago) delivered fantastic food, except there is another caveat.

Italians (at least in my family) were so over the top with this food snobbery, that they might pick apart another Italian’s food if they come from what they considered an undesirable region. An undesirable region is any region their family didn’t come from. After having been to Italy and hearing the folklore and stories of feuds and territorial fights, I understood the root of this.

And, just to make you feel better, I have had epic failures at parties where I’ve brought something no one would eat. A few years ago I made a spicy tuna salad that went untouched and my signature cupcakes that no one wanted to gain weight on. It happens.

The funny thing is that when I do go to potluck type parties, my friends will be anxious for me to try their food and a little worried because I write a food blog. I want to tell them, don’t worry because I write a food blog. Worry because I am Italian. Please see the humor in this. It’s also in my genes to be gracious and nice and kind, and I’ll be the first to tell someone how wonderful their dish is. If I taste something awful, I don’t let anyone see me cover it with a napkin and head to the trash can. You know you’ve done this too.

But, one thing I’ve discovered here in the South is the power of the deviled egg.

Take deviled eggs to a party and they are gobbled up so quickly, you can grab your empty dish and head to the next party. People eat them in one bite, maybe two and grab another. Even the dieters eat them. You know the type, the people who tell you they are on a diet at a Christmas party. I’m wondering now if that’s true or if they are just as weird as I am.

I had my first pimento cheese deviled egg at a food blogger’s pot luck and it was my favorite thing at the party. It was a little bit different than this recipe in that the pieces of cheese were more visible, while this is made more smooth, and both versions are good.

These Pimento Cheese Deviled Eggs are extra special, because they are made with pimento cheese and a little heat. For ease, you can buy your best gourmet pimento cheese or simply make your own. The only hard part about this is making those perfect hard boiled eggs, recipe here.

The crazy confession I have to make is that these are my first deviled eggs that I’ve ever made, and one of the best I’ve ever eaten. So tell me, what do you bring to potlucks and when you throw parties are you hopeful that people will bring food or bring the booze?

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Spicy Pimento Cheese Deviled Eggs

Spicy Pimento Cheese Deviled Eggs, winning appetizer and a Southern treat.

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 24

Author Angela Roberts

Ingredients

Pimento Cheese

• 1 cup shredded extra sharp cheddar cheese
• 2 tablespoons cream cheese
• 1/4 cup mayonnaise
• 1 teaspoon Worcestershire Sauce
• 1/8 teaspoon smoked paprika or to taste
• 1/2 teaspoon white pepper
• 1 tablespoon sriracha sauce
• 1 1/2 tablespoons pimento plus enough for garnish

Pimento Cheese Deviled Eggs

• 14 hard boiled eggs always make extra for mistakes and tasting
• 1 cup pimento cheese
• 1/4 cup mayonnaise
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1 teaspoon yellow mustard

Instructions

Pimento Cheese Spread

• Mix cream cheese with Worcestershire.
• Mix all cheeses with sriracha, pimento, salt, pepper. Refrigerate, while making hard boiled eggs.

Pimento cheese Deviled Eggs

• Make hard boiled eggs. Recipe here.
• Run hard boiled eggs under cold water. Peel.
• Mix mayonnaise, mustard together with salt and pepper. Mix thoroughly, until yolks are like a spread, no crumbles. Mix with pimento cheese.
• Taste for heat, salt, and mayonnaise. Add only as needed. Put into a pastry bag fitted with a large 1 M or star tip.If you don't have, use a plastic bag and cut a very small hole in one corner.
• Slice lengthwise and empty yolks into a bowl.
• Squeeze mixture onto eggs. Refrigerate covered, by placing in a large baking dish.
• Serve within 24 hours.

The post Spicy Pimento Cheese Deviled Eggs appeared first on Spinach Tiger.

This past Sunday, we had a good old fashioned Sunday Supper with buttermilk fried chicken, buttermilk blueberry pie, buttermilk salad dressing. Friends brought mashed potatoes and a flourless chocolate cake made with Guiness that I’m going to share with you later in the week.

Southern Buttermilk Fried Chicken is the first grown up dish I ever made.

Southern buttermilk fried chicken is one of the first dishes I ever made for a crowd.  At age 15, I was the one that brought the  chicken and potato salad to the picnics I used to organize with my teenage friends. Looking back, my penchant for bringing people together with food was well under way at an early age.

I’m usually the one that hosts the dinners for my friends. I enjoy it, even if it is a lot of work. Shopping, cooking, cleaning up, having to put that extra leaf in the table, finding enough matching glasses, and trying to figure out how to get everything ready at the same time are challenges, but worth it.

People don’t entertain in their homes as much as they would like to because they worry too much about everything being so perfect. Just do it.  People do not notice the things you worry about. They appreciate the invitation.  No one really cares if everything is perfect. No one notices the unmatched glasses or the dessert that didn’t turn out as exactly expected. People remember the conversations, the hugs, the laughter and the break from otherwise hectic lives. Sure they remember the food. The food helps create bonds, but food is often a means to an end. It’s about relationships.

This is what Southern Hospitality is all about, staging food and people and letting the fun begin.

Southern buttermilk fried chicken is so delicious because the buttermilk is used as a marinade and tenderizes the chicken and even makes white meat taste good. Of course, it’s the crunch we all love, and I especially love it the next day, right out of the fridge. Southern fried chicken is probably the only meat good cold.

Buttermilk fried chicken is a process. One way to do it is to divide and conquer. I cut the chicken, brined it, made the buttermilk marinade, and seasoned the flour. I then delivered the chicken in plastic bags soaking in buttermilk to Retro Rose to do the frying. That’s the part I hate, but she loves.

All that buttermilk inspired me to give you a week of buttermilk recipes.  The buttermilk salad dressing can be found here. Stay tuned for at least two more.

So tell me, do you have Sunday dinner gatherings, and do you cook with buttermilk?

What to Eat with Southern Buttermilk Fried Chicken

Mashed Potatoes

Easy Homemade Creamed Corn

or

Corn on the Cob

Buttermilk Ranch Farmhouse Salad

Blueberry Buttermilk Pie

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Southern Buttermilk Fried Chicken from Retro Rose

Buttermilk fried chicken, a staple of the South.

Course Entree

Cuisine American

Prep Time 1 day day

Cook Time 1 hour hour

Total Time 1 day day 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 1 chicken cut into 10 pieces (not including backs)
• salt
• 2 cups peanut oil or canola oil

Buttermilk Marinade

• 2 cups buttermilk
• 1 teaspoon onion powder
• 1 teaspoons cayenne powder
• 1 garlic clove smashed
• 3-4 sprigs fresh thyme
• handful of fresh parsley
• salt
• pepper

Seasoned Flour

• 2 cups all purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne powder
• 2 tablespoons finely chopped parsley

Instructions

Buttermilk Marinade

• Combine all ingredients together.

Seasoned Flour

• Combine flour and spices. Use more or less cayenne powder, as desired.

Fried Chicken

• Salt chicken liberally and wrap in plastic for at least 24 hours.
• Remove chicken and place in buttermilk marinade no longer than 8 hours, but at least 4 hours.
• Remove chicken from buttermilk, shake off and dip into flour.
• Heat oil in electric frying pan or cast iron pan to 350 degrees.
• Fry the breasts first without crowding until golden brown and juices run clear.
• Fry remaining pieces, until golden brown and juices run clear.
• Remove to paper towels.

The post Southern Buttermilk Fried Chicken from Retro Rose appeared first on Spinach Tiger.

If you’ve ever read Spinach Tiger before you have to know I love eggs and it would only make sense that an individual baked egg and spinach casserole would have to show up one day. This one came from the Secret Recipe Club.  This means this is a recipe from another blogger who is also part of the club. It’s a secret until today, reveal day, when we all see who had our recipe blog to choose from and what recipe they picked.

This month, I have Shannon from  Searching  for Dessert, a former pastry chef with lots of yummy sweet treats. There were lots of desserts I wanted to make and I actually did make the mini flourless chocolate cakes, but my photo didn’t meet my criteria, and so I went over to her site and began a new quest.  Oddly enough , I didn’t pick a dessert; I picked something else that caught my eye. Shannon titled her post Individual Winter Casserole , but since it’s April, I thought a renaming was justified.

I only changed a few things but you might want to go see her recipe to get the original. I happened to have two sweet cast iron individual pans that made this a snap.

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Baked Egg, Potato and Spinach Casserole

A delightful brunch of baked eggs, spinach and tomato sauce.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2

Ingredients

• Ingredients:
• 1 tablespoon olive oil
• 1 medium shallot finely diced
• 1 teaspoon paprika
• 1 red potato diced into ½” cubes
• 1/2 cup tomato sauce or spaghetti sauce
• 2 cups fresh spinach
• 2 whole eggs
• 1 teaspoons olive oil
• 1 1/2 tablespoons panko or breadcrumbs

Instructions

• Preheat the oven to 375F. In a medium skillet heat the olive oil over medium-high heat. Saute onion r 3-5 minutes or until translucent.
• Add paprika, potatoes,into the skillet with the shallots. Cook for 10-12 minutes or until the potatoes are almost done.
• Add tomato sauce.
• Add the spinach leaves to the pan and turn off the heat.
• Divide the potato mixture between two small dishes making an indention in the middle of the mixture. Crack one egg into the indention of the mixture in each dish. Bake for 12-14 minutes or until the egg is cooked through.
• Stir the panko into a very small amount of oil and cook, stirring, until the panko is crisp. Sprinkle the panko over the eggs when the dishes come out of the oven.

The post Baked Egg, Potato and Spinach Casserole appeared first on Spinach Tiger.