The only thing I wish I would have added in this recipe is more tomatoes. When you read the recipe, add more potatoes or more tomatoes according to your own preference.

Why Eat Red Snapper?

• Super Nutritious
• Low Mercury Levels
• High in Omega 3’s
• High in Protein (23 grams per 4 ounces)
• Firm Flesh, makes it versatile for many different recipes
• Mild Tasting White Fish
• Easy to Prepare

The only con is price. Red snapper runs about $34 a pound, so this is a treat, but it can be well worth it to make it at home, rather than spend more than that in a restaurant.

Ways to Prepare Red Snapper

• Pan-Sear
• Poach
• Bake, Roast
• Add to Pasta with creamy sauce or butter and lemon

Process for Red Snapper Recipe

This recipe couldn’t be easier. I did boil my potatoes first because there is not much oven time. You will only need about 8 to 10 minutes in the oven, just enough time to warm through the tomatoes. The only thing I would change it to add more grape tomatoes, because they were so good with each bite of the fish.

8 minutes per half inch at 400

Here are some of my Red Snapper Dishes

• Roasted Snapper with Pistachio Pesto
• Whole Grilled Red Snapper

More Fish/Seafood Recipes

• Roasted Fish Tacos with Peach Salsa
• Tuscan Shrimp
• Salmon Kabobs
• Seared Scallops

Pin This

Print

Roasted Red Snapper

Roasted Red Snapper with Potatoes and Grape Tomatoes in Olive OIl

Course Entree

Cuisine Mediterranean

Keyword red snapper

Ingredients

• 1 pound Red Snapper Filets
• 2 tablespoons olive oil
• 6 small golden yukon potatoes
• 12 grape tomatoes
• salt, pepper
• 1 tablespoons fresh dill or parsley
• 1 teaspoon capers

Instructions

• Boil potatoes in cold water until fork tender. Cool enough to be be able to slice. You can use any potato, but yukon gold slice easier without falling apart.
• Preheat oven to 400 degrees F.
• Drizzle olive oil bottom of dish. Add sliced potatoes. Place snapper on top of potatoes.
• Season with salt and pepper. Drizzle olive oil over the fish, add capers, lemon juice, tomatoes, fresh dill or parsley. I prefer to cut the tomatoes in half before placing in dish.
• Bake for 8-10 minutes.

The post Roasted Red Snapper with Potatoes and Tomatoes appeared first on Spinach Tiger.

The Good News about Sheet Pan Lemon Chicken and Potatoes

• Leftovers – Make a big batch. Send it for lunch, or have it for another dinner. We work from home, so lunch from the night’s before dinner is always welcome.
• Delicious – Thighs are tasty. I used the za’atar seasoning and lemon slices, but you can use your favorite herbs. And, who doesn’t love potatoes.
• Affordable – We keep hearing about the prices of meat. So far, chicken thighs are still affordable but get the best quality you can. I love Greenwise at Publix and Bell Evans at Whole Foods. Costco organic is another good choice.
• Easy – One sheet pan is all you need. You will have to peel the potatoes, but you can peel and cut and place in water the night before, to make this easy if you’re getting off work and are rushed for dinner.
• Family dinner friendly. Add in the green beans in the last half hour of this one hour bake. A family that eats dinner together (sans phones) is a happier family. Food bonds people, so take advantage of that.
• Healthy Dinner – Need I say more. Chicken, potatoes, green beans, olive oil, lemons are real foods.
• Looks Good – Yes, food should look good.

Easy to Make

• Peel and cut potatoes into quarters.
• Slice lemons
• Dry thighs and sprinkle with salt, pepper, za’atar or Italian seasoning.
• Arrange in sheet pan and douse with olive oil.
• Variations: Add in pieces of green bell pepper or olives.
• Bake at 400 degrees for 50-60 minutes.
• Add green beans in last 30 minutes.

Low Carb Option

Replace potatoes with cauliflower pieces.

More Easy Dinners

• Parmesan Chicken Cutlets
• Twenty Minute Macaroni Bean Soup
• Greek Chicken Kabobs
• Deconstructed Cabbage Rolls
• Salmon Kabobs on the Grill

As always, let me know if you make this dish. Would love to hear from you and Happy Back to School Time if this fits your life.

Pin This

Kitchen Tools for this Recipe

• USA Sheet Pan (the BEST pans in my opinion)
• Stainless Steel Potato Peeler
• Za’atar Seasoning

Print

Sheet Pan Lemon Chicken and Potatoes

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

Course Entree

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 6 chicken thighs
• 4 tablespoons olive oil more if needed
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 4 potatoes peeled, cut into quarters
• 1/2 cup za'atar
• 2 lemons sliced thinly
• 1 package green beans trimmed

Instructions

• Salt chicken pieces one day in advance if you have the time.
• Take chicken out one to two hours in advance of baking.
• I tend to leave the salt on the chicken. If you didn’t do this step, salt chicken.
• Place on bottom of pan. Drizzle olive oil over the pieces.
• Drizzle olive oil over the chicken pieces.
• Sprinkle za’atar over chicken generously.
• Place lemon slices on top.
• Add potatoes in between chicken pieces, making sure they also are covered with olive oil, salt and pepper.
  
• Bake at 400 degrees for 45 minutes or until chicken has internal temperature of 165 degrees F.
• Add in green beans in last 25 minutes. Toss with olive oil first.
  

The post Sheet Pan Lemon Chicken and Potatoes appeared first on Spinach Tiger.

I know this is not a low-carb dish, but every now and again potatoes call my name, especially Yukon golds.

Yukon golds are small potatoes, yellow in color, buttery and creamy and often sold in bags. Versatile for baking, mashing, and roasting, these make a beautiful crispy potato dish.

• Simply place in cold water and boil for about 15-20 minutes or until fork tender.
• Remove from the water, smash with a glass and place in a cast iron pan or a baking dish.
• Pour melted butter all over, season with salt, pepper and rosemary, bake at 400 degrees until potatoes are crispy and wow, have you got a side dish.

Variations for Crispy Smashed Potatoes

• Serve with sour cream or tzatziki.
• Melt cheddar cheese.
• Crumble blue cheese or feta on the potatoes.
• Add fried eggs.
• Make an amazing scramble with the leftovers.
• Add 10 eggs and make a potato frittata.

Equipment for this Recipe

• The ONLY Salt and Pepper Grinders I’ll ever use (after trying several, I’ve had these for years and they are worth the money.
• Cast Iron Frying Pan

What Entrees Love These Potatoes

• Our Best Steak Recipes
• Roasted Chicken
• Roasted Fish

Pin This

Print

Crispy Smashed Potatoes

Yellow Yukons, boiled, and roasted crispy with butter for a great side.

Course Side Dish

Cuisine American

Keyword smashed potatoes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 2 pounds yellow Yukon potatoes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon chopped herbs rosemary or parsley
• 1/2 cup butter melted

Instructions

• Place potatoes in their skin in cold water.
• Bring to a boil and cook until potatoes are fork tender. About 20 minutes.
• Drain from water. Place in cast iron pan. Smash with bottom of a glass.
• Season with salt and pepper,
• Pour melted butter over potatoes.
• Roast at 400 degrees F. for about 20 minutes or until potatoes are golden and crispy.
• Add chopped herbs when potatoes come out of the oven.
• See blog post for ideas on serving and for variations.

The post Crispy Smashed Potatoes appeared first on Spinach Tiger.

Last year we went to an Irish cooking class. Honestly, I wasn’t expecting much, but thought it would be a fun social event. This class surprised me. It was delicious, comforting, and exceeded our expectations. On a side note, I’m only 3/4 Italian heritage; the rest is a mix of Scotch, Irish, English, and it was fun embracing this cuisine.

The menu included Irish Stew, Colcannon, Shamrock Salad and a delicious Irish soda bread. I’ll share the recipe for the Irish stew and the Irish soda bread. This makes a great snow day meal, and that’s exactly what we did last week.

Irish Stew – What is it?

So what is Irish Stew anyway? It’s a true meat and potatoes dish, but a little different from a typical beef stew. Often known as Mulligan Stew, it developed as a meat and vegetable dish sometime in the 17th or 18th century, for farmers and shepherds who would welcome a simply made, hot meal on a damp, cold day.

Irish stew is typically made with beer, and usually no thickener is used to make a more gravy-like stew. Since we are major soup and broth lovers in this house, we love it more broth-like.

The Irish also relied on cabbage, turnips, and onions, in addition to milk, cheese and beef from cows. You could replace the potatoes with turnips for a low carb stew, but cook only at last twenty to thirty minutes because they cook fast and will turn to a bitter mush.

Beef or Lamb Irish Stew

Lamb is more typical in Ireland, but beef is used more in the states. If you love the idea of a lamb stew, you have to make this Hunger Games Lamb Stew I made years ago.

Or go ahead and use lamb for this recipe. Many people don’t give lamb a fighting chance, and a leg of lamb can be very tasty and affordable (Costco has a good price).

Beer for Irish Stew

The typical beer for the best Irish Stew is Guinness. I was snowed in and used what this beer I found in the fridge. It worked fine. You could also sub with a cup of red wine, but this is Irish stew, so use beer if you can.

If you can’t use beer for whatever reason, substitute with more beef broth, and 2 tablespoons Worcestershire Sauce.

Process for Making the Best Irish Stew

Just like all other stew recipes, the meat should be a little marbled, seasoned with salt and pepper and browned really well before adding it to the broth. This stew doesn’t require flouring first, but if you want a thicker stew you can do that.

Once the meat is browned add garlic and cook for just a minute to bring flavor. Add in remaining vegetables (except potatoes), broth and bring to a boil. Turn down the heat, add in the beer. Cook for 30 minutes. Add in bite-sized potatoes and cook for another 60 minutes. I keep the carrots in quite large pieces and put them in from the beginning. If you are going to substitute turnips for potatoes, add them in at the last 30 minutes of cooking or you will have mush.

Tips for Best Irish Stew

• Irish stew is typically brothy. You can thicken, but our family likes the brothiness.
• Keep carrots in large pieces so they don’t get mushy.
• Add potatoes at last 30 minutes. I prefer golden yukons.
• Make sure to brown the meat on all sides.

Finish: Taste for seasoning. Add chopped parsley. Serve immediately.

Irish Soda Bread in the Oven

This recipe for soda bread is glorious. Crispy on the outside, fluffy on the inside and just a tad sweet with golden raisins. Feel free to use brown raisins, currents, or dried fruit of choice.

Traditional Vs. This Recipe for Soda Bread

• Traditional Recipe: No Butter, Egg or Sugar. Made on top of the stove. (per my Irish Cookbook)
• This Recipe: Baked on oven. Butter in recipe similar to American biscuits.
• Both recipes use flour, buttermilk and baking soda.

Tips for Irish Soda Bread

• If you don’t weigh out the flour, please spoon in your measuring cup.
• Keep ingredients cold, especially butter.
• Mix egg into the buttermilk first.
• Make your own buttermilk: add a teaspoon distilled vinegar or lemon juice, and wait about 10 minutes.
• Keep dough sticky and don’t over-mix. Treat soda bread same way you would treat American biscuits. Sticky is good.
• Cold butter (pea size) that doesn’t get smeared into the flour. Makes for fluffy inside.
• Raisins: I prefer golden raisins, but you can leave them out or replace with other dried fruit.
• Best eaten same day, and out of the oven, but can be reheated up to two days.

Don’t wait until St. Patrick’s Day to try these recipes. They are perfect for comfort and chasing away the winter blues. Please leave me a comment, letting me know if you have ever made Irish Stew, and if you have a different version, I’d love to hear about it.

More Stews from Spinach Tiger

• Hunger Games Lamb Stew
• Italian Beef Stew
• Veal Stew with Onion Sauce
• Beef Bourguinon
• Veal Stew with Turnips and Purple Potatoes

Pin This

Print

Irish Stew, Irish Soda Bread

Easy Irish Stew made with beef, carrots, potatoes with Irish Soda Bread Recipe

Course Stew

Cuisine Irish

Keyword Irish Soda Bread, Irish Stew

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Servings 6

Ingredients

IRISH STEW

• 3 tablespoons olive oil
• 2 pounds Beef chuck stew meat
• salt, pepper
• 1 onion diced
• 2 carrots
• 2 stalks celery
• 3 garlic cloves minced
• 4 cups beef broth
• 1 16 ounce bottle Beer (Guiness or Your Choice)
• 6 sprigs fresh thyme or 2 t dried thyme
• chopped parsley for garnish
• 3 cups cubed (large) yellow yukon potatoes or russet

IRISH SODA BREAD

• 1 3/4 cup buttermilk
• 1 large egg
• 4 1/4 cup all purpose flour
• 3 tablespoons sugar optional
• 1 teaspoon salt
• 5 tablespoons unsalted cold butter
• 1/2 cup raisins optional

Instructions

• Heat olive oil in dutch oven you will be making stew in.
• Season cubed meat with salt and pepper and brown on all sides. You may need to work in batches so as to not steam the meat. Transfer to a plate. Meat does NOT need to be cooked through. It will cook in the stew broth,
  
• Add more oil if needed and cook onion, carrots and celery for about five minutes. Season with salt and pepper. Add thyme.
• Add meat back.
• Add broth and beer.
  
• Cook on very low for about two hours. Add potatoes in during the last 30 minutes.
  
• Garnish with parsley. Serve.

IRISH SODA BREAD

• Mix flour with salt, sugar, baking soda.
• Add raisins if using.
• Cut in butter. Butter should be cold and pea size.
• Add buttermilk (can make with regular milk and teaspoon of white vinegar).
• Use a wooden spoon or your hands to mix. It should be sticky dough. Use some extra flour to form into a round. DO NOT OVER MIX.
• Bake in cast pan or griddle at 375 degrees F. for 35-50 minutes. My oven cooked very fast. Internal temperature should be 208 degrees F.

The post Best Irish Stew, Oven Baked Soda Bread appeared first on Spinach Tiger.

When you’re making this chicken with potatoes and tomatoes, and people enter your home, they’ll walk straight to the kitchen. This happened today when the twins (boys age 17) came in from school. I told them it’s actually a dish for the next day, because these kinds of dishes takes minutes to prep, but hours to braise. However they HAD to have a potato and to my surprise ate dark meat chicken. They only eat white meat chicken or so they thought.

How to Serve Chicken Thighs with Potatoes and Tomatoes

• Remove the chicken skin before serving, but keep it on for cooking.
• Serve with a salad and crusty bread.

Budget Friendly

Chicken thighs are probably the most affordable meat right now. I love the Bell Evans air-chilled chicken from Whole Foods. These four thighs were very meaty and cost about $7. I also like the Greenwise brand at Publix. Most of the 4-thigh packages are under $5. You will see below that I have a LOT of chicken thigh recipes that present as gourmet good without too much fuss. I actually like to double the recipe and freeze the thighs for another dinner.

Ingredients

• chicken thighs
• tomato sauce
• chicken breast
• potatoes
• bell pepper
• herbs, salt, pepper
• capers
• white wine (optional)

More Chicken Thigh Recipes

Serve with Tossed Salad.

• Greek Chicken Thighs on the Grill
• Creamy Chicken Thighs with Sun Dried Tomatoes
• Italian Roasted Chicken Thighs with Roasted Tomatoes
• Italian Roasted Chicken Thighs with Peppers and Onions

Pin this

Print

Chicken with Tomatoes and Potatoes

Course Entree

Cuisine Italian

Keyword chicken thighs

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Ingredients

• 4 chicken thighs
• 1 tablespoon olive oil
• 1 onion
• 2 bell peppers peppers
• 4 garlic cloves
• 1 teaspoon capers
• 2 cups potatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can San Marzano Tomatoes see notes
• 2 cups chicken broth
• 1/2 cup white wine Optional
• fresh thyme, basil or parsley Can use 1 teaspoon dried herbs

Instructions

• Season chicken breasts with salt.
• Heat oil in dutch oven or (to brown chicken thighs). Add chicken thighs and brown on each side, 3 to 4 minutes each side. Remove and set aside.
• Chop peppers and onions (and fennel if using) into large dice or large bite side pieces. Peel garlic. Leave cloves whole.
• In same dutch oven, add onion, peppers, and saute for five minutes. Add garlic cloves. Saute for one minute.
• Add chicken thighs. Crush tomatoes with hand and add to chicken. Add chicken broth. You will want enough liquid to cover the chicken by about 3 inches. Add more broth if needed. Add wine. Season again with more salt and pepper. Add in capers and any herbs you want.
• Cut potatoes into large chunks. I cut medium sized potatoes into quarters and I left skin on.
• After one hour, add potatoes and continue to cook for another hour. You may need to add more broth at this point.

Slow Cooker

• You can place everything in a slow cooker, once sauteed on low for four hours.

Notes

I  used a large can of San Marzano Tomatoes. You can replace with  tomato puree, crushed tomatoes. 

The post Chicken Thighs with Potatoes and Tomatoes appeared first on Spinach Tiger.

Chicken thighs are under-rated, and I chicken breasts are over-rated. If you haven’t yet fallen in love with chicken thighs, I urge you to give them a try, as they are tender, fatty in a food way, and have flavor nd tenderness that white meat chicken will never have. Add potatoes and you have an easy family-friendly meal where the oven does most of the work.

Roasted Chicken Thighs and Potatoes in Cast Iron or Sheet Pan

You can make this in a cast iron pan or a sheet pan. If you do like sheet pan dinners, consider my favorite sheet pan, the USA pan. I like this extra large one, but there are various sizes.

This chicken thighs dish is one of those easy dinners that delivers long on flavor and short on time. The only real active cooking time is peeling and cutting two large potatoes. That’s it. Your oven will do the rest.

It is important that you buy high quality chicken. The good news is that even the very best chicken thighs are usually very affordable. I like Publix Greenwise brand and sometimes find four chicken thighs for under $3. I also like Bells Evans air-chilled brand found at Whole Foods. Look for sales and stock the freezer, as I have a ton of chicken thigh recipes here.

Roasted chicken thighs and potatoes is the type of meal you can prep in advance and then easily stick in the oven an hour away from dinner time.

Ingredients

• chicken thighs
• potatoes
• rosemary
• olive oil

Sides to Serve with Roasted Chicken Thighs and Potatoes

You could add some vegetables like brussels sprouts right in the sheet pan, or browse the salads below.

Any bag of salad with a vinaigrette works well with chicken thighs, which tend to be the fattiest part of the chicken.

Print

Roasted Chicken Thighs and Potatoes

Crispy Chicken Thighs Oven Roasted with Herbed Side Potatoes

Course Entree

Cuisine American

Keyword chicken thighs

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Servings 4 Servings

Ingredients

• 4 Chicken thighs with bone and skin
• 2 potatoes large
• 2 tablespoons olive oil
• 3 tablespoons rosemary chopped, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper or to taste

Instructions

• Salt thighs and refrigerate for 1 hours to overnight (if you have time). If not, don't worry about it.
• Take chicken out of fridge a half hour before roasting, while oven is preheating to 425 degrees F (218 C.)
• Peel and cut potatoes in wedges. Toss with olive oil, and season with salt, pepper.
• I've made one batch in large cast iron pan, but I've also made it on a sheet pan. If you need to double recipe, use a sheet pan.
• Arrange chicken and potatoes in pan. Reserve some rosemary for after baking, If you don't have access to rosemary, I love herbs de Provence in this recipe, Sprinkle with two tablespoons of rosemary.
• Use the upper rack of oven one up from middle. Roast for 50 minutes or until the internal temp. of chicken thigh is 165 F. (74 C.)

Nutrition

Serving: -39g

The post Roasted Chicken Thighs and Potatoes appeared first on Spinach Tiger.

This is an old post, so it’s not my usual some of the pictures aren’t great, but I think ideas are more important at this time.

This post is about roast beef leftover recipes, but really it’s about much more.

A person blogs for many different reasons, but a serious blogger blogs with intention and purpose. I know that part of my recipes, my food story is the emotional story that burns inside of me.

Food helped to normalized or neutralize a very bizarre childhood, a ruffled life with a happy ending, which is why I like fairy tales and things like ruffled eggs.

Roast Beef Hash with Ruffled Egg

A ruffled egg is just what it means. It’s ruffled and quite adorable, looking like a little purse. The technique is easy and creates a perfectly poached egg, charming  atop roast beef hash, and quite a pleasant way to make a roast beef leftover recipe.

Or…Make Oven Fried Eggs.

Or…Make Poached Eggs. 

This version uses the roast beef, red pepper, potatoes, avocado and fresh squeeze of lime.

On another day, I created a roast beef leftover recipe with a more traditional approach.

Roast Beef Hash Version made with Potatoes, Peas, Onions and Oven fried eggs. If you never heard of oven fried eggs, you’ll thank me after you try this recipe. I’ve even made a video to prove how easy it is.

The roast beef hash is a treat for us, not that it’s hard. It’s too easy; it’s just that I don’t make many roast beef dinners.

These Roast Beef Dinners Make Great Roast Beef Leftovers

Italian Roast Beef

Italian Pot Roast

Ropa Viejo (Cuban Beef)

Slow Cooker Shredded Beef Ragu made with Beef Cubes

Food and Food Childhood Memories 

We had roast beef on a lot of Sundays growing up, accompanied with mashed potatoes and gravy,  but every time I think about roast beef, I am reminded of a certain apartment we lived in and the times our family was happy.

Retro Rose is no longer with us. I’m actually relieved she passed away before this horrible virus, as she had COPD and was not one to stay home. This would have caused her enormous stress. Instead, she spent the last weekend of her life with us, dining out, eating my food, and her death was quick. She was still living by herself, driving, cooking her own meals. That is the best I could have hoped for.

Good memories with Retro Rose usually involved comfort food and this beef pie is something she would make and still makes.  Her version includes beans, but I left mine more simple.

Take any of the roast beef recipes and make Shepherd’s Pie. 

Beef Pie with Homemade Pie Crust (My Mom’s Version) Recipe for Pie and Herbed Pie Crust here.

Beef Pie from Scratch with Homemade Pie Crust

You probably know by now that I’ll find any excuse to throw together some pie crust. For a nuttier flavor profile, try my spelt pie crust. 

When we lived only with my father, we saw it a treat to have those frozen pot pies, but homemade is much better.

Beef Macaroni Soup is Good for the Soul Recipe HERE

Here is a soup that reminds me of childhood, but back then I didn’t eat beans and probably would have turned my nose. I’m grown up now and enjoy hearty soups like this beef marcaroni laced with kale.

A Deadly Gambling Addiction is Hard to Grow up Under.

My father was a gambler, but God Redeemed Him

My dad was warm, funny, smart and charming, but he was a gambler, and that part was no fun for us.

My happy ending with him didn’t come until nearly the very end of his life. Initially, he thought he was too far gone to be forgiven, but eventually with many daily conversations, he was able to see that the very crux of redemption is to be lifted and forgiven from our sins, our flaws, our foibles, our addictions, our dark sides with help from above, for none of us has what it takes to do that.  It’s a mysterious and beautiful concept that defies logic, crosses against the human mind and makes no sense, even to believers. I have found comfort in my father’s last words, thanking me for how I affected his spiritual life.

My Blessed, if Crooked Life

No one has a straight-lined, blessed life. Even the happiest people fall into ditches or get bee stings. (or people stings).

Everyone Searches for Hope.

My answer to everything harsh in life has been to create beauty, often but not limited to food. The ruffled egg is one of those pretty things in life that makes me happy.

I feel things too deeply sometimes.

One minute can change your life and catch you off guard. Look at what is happening now.

I decided my story would have a happy ending.

I made a decision long ago to seek out the kind of person that would relish a happy nest. We both made intentional decisions to be happy people. If this is not a decision, a day in anyone’s life can be a roller coaster, because you can’t control what others do. You can’t. You can only make a decision about how your own attitude.

It’s hard. Sometimes it feels like walking through sticky jello. Miserable people wading in quick sand  will try to  pull you in with them. But, if you keep walking towards the light, jello eventually melts and you end up a bit sweeter.

Right now, we all feel out of control. We’re all cooking more. I hope good food is giving you comfort.

And, what does this have to do with roast beef?

I always come back to food and its ability to create happiness.

I get to make roast beef dinners like the one in this picture and then savor the remains and create leftover roast beef recipes.

It’s the  power of a food memory. I’m so well aware of this, so devoted to creating good things in a kitchen. I revisited the roast beef situation and with the left overs, created a roast beef hash, doctored up with avocado and a ruffled egg.

It reminds me of  how useful leftovers are and how useful leftover memories can be if we take them and turn them around into something pretty

Print

Ruffled Egg with Roast Beef Hash for a Ruffled Life

Left over roast beef turns into tender hash, topped with ruffled eggs.

Course Brunch

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 1 cup left over roast beef
• 1 red boiled potato peeled cubed
• 2 shallots or 1 small onion
• 1 small jalapeno pepper or sweet pepper
• Tabasco sauce
• 4 eggs
• 1 tablespoon olive oil
• salt and pepper

Instructions

• In frying pan, saute onion or shallots until melted.
• Add pepper, seeded, diced.
• Add cubed potato until browned.
• Add in shredded or cubed roast beef.

Ruffled Egg

• Bring a large pot of water to a simmer.
• Spay or rub oil on Press n Seal plastic wrap.
• Add salt and then add an egg. Fold up wrap to make a little egg package.
• Place in simmering water for 4 1/2 minutes.

Assemble

• Put eggs on top of hash and serve with hot sauce.

Print

Beef Pie with Homemade Pie Crust

The best thing to make from Roast Beef is a beef pie with homemade pie crust.

Course Entree

Cuisine American

Keyword lefover roast beef, roast beef, roastbeefrecipes

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 2 cups leftover roast beef
• 2 carrots medium dice
• 1 onion diced
• 1 celery diced
• 1/2 cup frozen peas
• 2 cups beef broth can use juice left over from roast beef
• 1 tablespoon cold water
• 2 tablespoons cold water
• salt
• pepper
• 2 tablespoons white wine

Pie Crust for double crusted pie (recipe found here)

Instructions

• You may have left over roasted potatoes and carrots to use in pie.
• Saute onions, celery, carrots in olive oil and butter until softened on low heat about 10 minutes.
• Add broth and diced potatoes and continue to cook in sauce pan until the vegetables are softened.
• Add wine to broth. Add roast beef.
• Add peas.
• Combine cold water and flour into a jar and shake.
• Add to broth and simmer until thickened about 10 minutes.
• Prepare pie crust in 9 inch pan or 4 smaller individual pans.
• Pour into pie crust and top with pie dough.
• Make slits into the top of the crust.
• Bake for 35-45 minutes or until golden brown.

The post My Favorite Leftover Roast Beef Recipes and Roast Beef Hash appeared first on Spinach Tiger.

I use my roasting trick of salting for a day or more in the refrigerator and then baking at a high heat. The green pepper, onions and potato will go in after ten minutes. You can salt the chicken pieces up to three days, but the prep time is no more than ten minutes, making this an elegant fast food, appropriate for any season or occasion.

You can also make Italian Baked Chicken in a Sheet pan

I’ve made this in a sheet pan at times also. Just add either potatoes or turnips and green peppers after about ten minutes.

Even eaten at room temperature it’s a winner, so feel free to take this to the next potluck. (Just cut the breasts in half or make it with thighs only).

To save money, I usually buy a Publix Greenwise whole chicken or a Whole Foods Belle Evans Air Chilled chicken, and have the butcher cut it into 10 pieces. I don’t serve the backs; they are the chef’s private snack.

You can also choose to freeze those and save for chicken stock.  he butcher will ask you how you want your chicken cut. I always get the 10 pieces. When you get home and find the breasts too large, you can cut those in half.

Use a green bell pepper when baking chicken or braising chicken. The green bell pepper sometimes gets a bad rap, because it’s often served too raw, but it is the best pepper for flavoring chicken when roasting, braising or baking.

There is a slightly different flavor than a red bell pepper and when married with onion, and a little garlic, it creates a perfect medley, yet it doesn’t take over the dish and is so good with roasted potatoes.

Baked chicken pieces make for great leftovers.

I will purposely make a lot of chicken in pieces, so I can have a good protein lunch for the next few days, and each piece can be frozen separately.

Chicken Za’atar with Charred Lemons and Turnips

Grain Free Chicken Parm with Pepperoni

Cast Iron Roasted Chicken Thighs with Tomatoes

Roasted Chicken with Peppers, Onions

Low Carb Chicken Picatta

Low Carb Chicken and Cauliflower Rice 

Print

Italian Healthy Baked Chicken Recipe

Italian style roast chicken with potatoes, peppers, onions, and fresh herbs makes for a very healthy dinner.

Course Entree

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 1 chicken cut into 10 pieces or any combination of pieces you prefer.
• 1 onion cut into slices
• 4 garlic cloves whole
• 1 bell pepper cut into strips
• Two tablespoons fresh herbs rosemary or thyme work well
• 2 medium sized potatoes peeled, cut into large cubes or wedges
• salt
• pepper
• olive oil

Instructions

• Salt chicken pieces, wrap in plastic for 1 to 3 days
• Remove chicken, rinse off in cold water, pat dry with paper towels.
• Season with salt and pepper and allow to sit out for 30 minutes before baking.
• Preheat oven to 425
• Warm pan in oven for 5 minutes before placing chicken in.
• Place chicken in pan, skin side down and bake for 10 minutes
• Toss garlic, onion, potato and pepper strips with a tablespoon or so of olive oil, herbs, salt and pepper.
• Add in peppers, onions, potatoes.
• After another 10 to 15 minutes, turn chicken pieces over. Continue to bake for another ten minutes until chicken is golden brown and juices run clear.

Notes

Use any combination of fresh herbs such as sage, rosemary, parsley, thyme. Two tablespoons if fresh, 2 teaspoons if dried.

The post Italian Healthy Baked Chicken Recipe appeared first on Spinach Tiger.

Currently I’m crushing on the color purple, and making  purple potatoes recipes a few different ways. These are not the purple  “sweet” potatoes that I made here. These are the beautiful purple potatoes I want put into this veal stew with peas.

I get on food kicks. I’ll find something I like and make it over and over for about a week or two. Dijon Roasted Purple Potatoes is high on my list right now, as they are easy, tasty, beautiful, and make for great leftovers for morning hash!

Potatoes get a bad rap in some circles, but you won’t believe how unfair that is to these jewel colored roots. They have some added health benefits the white guys don’t have.

The dark purple pigment, known as anthocyanin, is a type of phytonutrient that belongs to the flavonoid family. Flavonoids are associated with lowering cholesterol, fighting heart disease, and protecting the body against oxidative stress, which will help you age more gracefully, fight cancer, and protect our brains.

Purple potatoes contain chlorogenic acid which aids in lowering blood pressure. 

The best health benefit I’ve seen so far is from Dr. Michael Gregor, on the lowering effects of inflammation versus the white potato. Watch this 2 1/2 minute video and then run out and buy some purple potatoes.

Easy Recipe for Dijon Roasted Purple Potatoes

Lemon Dijon Roasted Purple Potatoes Recipe

In this recipe for I simply washed, quartered and tossed with garlic, dijon mustard, olive oil, fresh herbs and leeks. Rosemary, and olive oil have also been shown to reduce inflammation, so this recipe is a triple winner.

The Process for Roasting Purple Potatoes

I threw onto a baking pan and roasted for twenty minutes, turning halfway. If you roast them in the same pan as a chicken, add them during those last twenty minutes, or they may turn mushy, but will sop up all those good chicken drippings. One night we roasted them next to a rack of lamb, a perfect duo, as both will be done about the same time.

Another idea for these nifty little purple gems is to toss them with other roasted vegetables such as eggplant, zucchini, green beans, or kale.

In the following recipe, I used the left overs to make a hash and added spinach.

If you like this recipe, you may also like these.

Purple Cabbage Salad

Purple Cauliflower

Purple Lime Roasted Sweet Potato Fries

Purple Potatoes with Blue Cheese

Veal Stew with Onions, Purple Potatoes, Peas

Print

Dijon Roasted Purple Potatoes

Roasted Purple Potatoes perfect as a side dish for any protein or tossed with other vegetables.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 8 purple potatoes
• 1/4 cup olive oil
• 1 tablespoon dijon mustard
• juice of 1/2 lemon
• 1 large garlic clove minced
• 1 leek washing sliced
• fresh herbs such as rosemary lemon thyme, oregano (see notes)
• Optional teaspoon dried herbs if you don't have fresh
• salt
• pepper

Instructions

• Scrub potatoes. Cut in quarters.
• In a mixing bowl, whisk together, lemon juice, olive oil, garlic, dijon mustard.
• Add potatoes, sliced leeks.
• Season with salt and pepper and toss with half of the herbs.
• Roast at 400 degrees F. for twenty minutes. Turn over at 10 minutes.
• Once out of the oven, toss with remaining fresh herbs.

Notes

If using fresh herbs, consider what you are using. 3-4 tablespoons of a mix of fresh herbs is good. If using only rosemary, use less, as it's pungent. If using parsley, you can use as much as you like.

The post Lemon Dijon Roasted Purple Potatoes appeared first on Spinach Tiger.

Italian Potato Salad is a dish that showed up at every picnic and summer holiday when I was growing up. It’s not complicated. It’s not dangerous in the heat. It’s tasty and almost everyone loves it. Back then, my family didn’t make pesto. They simply used olive oil, oregano, vinegar, salt and pepper. That’s not a bad dish, but this is just a little more special.

This will take the place of that mushy potato salad that curdles and worries us at outdoor gatherings.

I made Italian Potato Salad with Pesto for our Easter picnic at the farm, with no worries about spoiling or mayonnaise. We took the leftovers home and we ate on those potatoes for the next few days. They can be fried for omelettes, frittatas etc. They can be heated and served warm.

Italian Potato Salad with Authentic Pesto Recipe is a Pot Luck Party Recipe

This is the dish that is okay to sit out for a long time. It’s served at room temperature, and I guarantee will go fast!

The beauty of this dish is that you do not need to peel the potatoes. It’s a simple dish that adds a lot of bulk, color, texture to a table with very little effort.

Pesto is so easy to make. The store bought pestos don’t have the same fresh taste and are too often too garlicky and not in a good way. Pine nuts are expensive, so I don’t use them as much, but I do miss them.  Walnuts are a great substitute, and you don’t need too many of them.

Truthfully, in this recipe, you can skip the nuts if you want. Flavor is what you’re looking for and the Pecorino Romano will do its job. I go back and forth about what cheese to use for pesto. Pecorino Romano or Parmigiana Reggiano?

As long as you have an authentic cheese from Italy, use either or a combination. We prefer to use both, but lean towards the pecorino if just using one. It’s the saltiness we love so much. (Costco sells both Pecorino and Parmigiano Romano in nice big pieces at a reasonable price. Never buy pre-grated cheese. There are too many reasons to go into, but the flavor, quality and quantity will be diminished.

Marcella Hazan changed my outlook about pesto when she taught me two things from her legendary book, The Essentials of Classical Italian Cooking.  (affiliate)

She adds  butter at the end, which  makes the pesto creamy, and she mixes the cheese in by hand, even if using a food processor. Those two rules for an authentic  pesto have stayed with me for years.

Also, it’s important to reserve some starchy water (it can be pasta water or potato water) to add into the pesto, so its not so oil heavy.

This is a room temperature Italian potato salad.

The biggest mistake you could make would be to refrigerate the potatoes, because that will change their texture and pesto is not good cold.  Make these the day of your event and leave them out. Once the day is over and you must refrigerate, then I recommend eating them heated. You can even heat and cool off a little.

I like to serve this with a side of green beans made the same way, as they just go together so well. If it’s tomato season, add some fresh tomatoes for an Italian trio.

You might also like this pesto recipe made with all the herbs from my garden.

More Italian Food Recipes from Spinach Tiger

More Pesto Recipes from Spinach Tiger

Print

Italian Potato Salad with Pesto

Boiled Potatoes with a Pesto, served at room temperature makes the most delicious Italian Potato Salad.

Course Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound red potatoes
• 1 cup Basil Pesto
• !Basil Pesto Recipe
• 2 cups tightly packed fresh picked basil leaves
• ½ cup extra virgin olive oil
• 2-4 tablespoons starchy water from boiled potatoes
• 3 tablespoon pine nuts or roasted salted pistachios
• 2 cloves of garlic finely chopped before processing
• 1 teaspoon salt
• For completion by hand
• ½ cup freshly grated parmigiano-reggiano cheese
• 2 tablespoon freshly grated pecorino romano cheese
• 3 tablespoon butter optional

Instructions

• Scrub the potatoes clean. Remove any parts of skin that you would not want to eat.
• Cut in large bite sized pieces. If small, cut in half only.
• Put in large pot with cold water 2 inches above potatoes.
• Bring to boil. Turn down to a simmer, until the potatoes are fork tender.
• Make Pesto
• Wash basil and pat with paper towels. Process garlic, pine nuts (or walnuts), basil, olive oil for processor until you have a creamy consistency. At this point add in some hot starchy water, a tablespoon at a time to thin down just a bit.
• Add in the rest of the ingredients by hand, first adding in all cheese until it is really smooth. Then add butter in at the end. You can choose to skip the butter if you want to.
• Toss potatoes with pesto while they are still warm.

The post Authentic Pesto Recipe for Italian Potato Salad and More appeared first on Spinach Tiger.