Swiss Chard is Good for full of vitamins and phytonutrients and anti-oxidants. Make it a part of your diet on a frequent basis.

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Sauteed Swiss Chard

Swiss Chard sauteed with golden raisins, garlic, pecans, olive oil.

Course Side Dish

Cuisine Italian

Keyword swiss chard

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Ingredients

• 1 bunch Swiss Chard
• 1 tablespoon olive oil
• 2 cloves garlic cloves
• 2 tablespoons golden raisins
• 1 tablespoon syrupy balsamic vinegar
• 1/4 cup chopped pecans
• 1/8 teaspoon red chili flakes
• salt
• pepper
• 2 tablespoons Pecorino or Parmesan freshly grated

Instructions

• Trim the tips of the swiss chard. Discard.
• Rinse, dry, and chop swiss chard. Cut the stems into a small dice. Cut the leaves larger, as they will reduce in size.
• If raisins are dry, soak in cold water for a few minutes to plump them.
• Heat frying pan prior to adding oil.
• Add oil and turn to medium heat.
• Add garlic cloves and sautè until golden. Remove and discard. Do not over brown.
• Add chard leaves and stem to pan and sautè until softened.
• Drizzle balsamic and toss.
• Add raisins and most of the pecans. (save some for sprinkling top before serving).
• Add Parmesan or Pecorino and toss.
• Season with red chili flakes to taste, and add salt and pepper.
• Sprinkle remaining pecans before serving.

The post How to Sautè Swiss Chard appeared first on Spinach Tiger.

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

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

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

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

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

How to Prepare the Ingredients

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

Mayonnaise: I like Better Body Foods. 

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

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

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

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

How to Pound Boneless Chicken Breasts

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

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

What’s the Best Mayonnaise?

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

How to make pork panko?

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

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

Pecorino Romano vs. Parmesan

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

Nutrition Value

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

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

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

More Easy Chicken Dinners from Spinach Tiger

Boneless Chicken Breast Recipes

Twenty Low Carb Cauliflower Recipes You Need to Make

Low Carb Cauliflower Rice and Chicken

Low Carb Cauliflower Cheese Steak Skillet

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Chicken California Bake with Pork Panko, Pecorino

Chicken California Bake with Pork Panko, Pecorino

Course Entree

Cuisine Italian

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Equipment

• Rimmed Sheet Pan

Ingredients

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

Pork Panko

• 2 cups fried pork skins see notes

Instructions

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

Pork Panko Crumbs

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

Notes

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

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

I am not a red sauce person, nor am I a cream sauce person. I generally like my pasta clean and bright with olive oil and few herbs and Italian flavors. But, there are exceptions to this.

Marcella Hazan’s Essentials of Classic Italian Cooking is still my go to cookbook and you will find a ton of dishes here as proof. The two pasta sauces that stand out the most for me have always been the tomato onion and butter sauce and the Amatriciana sauce.

I fell in love with L’Amatriciana Sauce in Rome, where it is frequently served.  It’s a quickly made sauce of tomato, red pepper flakes or red chili, and pancetta and it always tastes better than it looks. Marcella Hazan’s tomato butter sauce is legendary. I made it here years ago with gnocchi.

Taking a bit of each recipe and putting my own spin to it with some added cream, I came up with a pot of deliciousness that I could have eaten with a spoon before the pasta was ever added, and I did.

This Easy Spicy Tomato Butter Sauce is Versatile

This sauce is versatile. I recommend making a big batch and freezing it for future meals.  You can eat it without the shrimp, or add vegetables.

Green beans, zucchini, or eggplant would be good choices. Add it to soups, a pot roast or pizza. This is what makes cooking so fun. Make it as spicy as you want or skip the red pepper and keep it mild. It’s the kind of sauce that is good either way.

Spicy Shrimp goes nicely on top of spaghetti squash, a low carb vegetable that shreds into tendrils and is used perfeclty as a pasta replacement.

How to Make Spaghetti Squash

This is not the first time I’ve made hearty, comforting dinners with spaghetti squash.

Spaghetti Squash Three Cheese Lasagna Bake

Spaghetti Squash with Italian Sausage, Mushrooms

As an Amazon Affiliate, I earn from purchases.

Visit my Amazon Shop Cookware Category for what I consider Kitchen Essentials.

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Shrimp with Spicy Tomato Butter Sauce

I had Pasta all'Amatriciana in Rome and it was the inspiration for this shrimp and tomato dish.

Cuisine Italian

Keyword shrimp, tomato sauce

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 medium onion diced
• 2 tablespoon butter
• 3 tablespoon olive oil
• 1/4 inch slice pancetta cut into 1”strips (1/2”wide)
• 1 1/2 cups Italian tomatoes diced,drained of juice
• 1/2 teaspoon red pepper flakes or to taste
• 1/2 teaspoon salt or taste
• 1 pound shrimp peeled, deveined
• 1 cooked spaghetti squash Recipe Here
• 3 tablespoons heavy cream

Instructions

• Saute onion in oil and butter on medium until it's pale softened, almost golden. Add pancetta, cooking for about 2-3 minutes.
• Add tomatoes, chili pepper, salt and simmer for 25 minutes. Taste and correct for salt and pepper.
• Add shrimp in tomato sauce, and cook for about 3 to 5 minutes.
• Stir in heavy cream.
• Serve over spaghetti squash, zoodles or pasta of your choice.

The post Shrimp with Spicy Tomato Onion Butter Sauce appeared first on Spinach Tiger.

How do you sear scallops?

• Remove the side muscle.
• Clean the scallops.
• Dry the scallops.
• Bring the to room temperature.
• Get a HOT pan going with some oil, butter or both.
• Exercise patience.

How to Remove the Muscle of the Scallop

Remove the side muscle, by feeling for the rubbery piece of scallop that you can easily pull off. Sometimes the muscle is missing on a few of the scallops. It will feel differently.

Rinse in cold water, because there’s a lot of sand you have to wash off.

Dry the scallops with paper towels. You don’t want water hitting the pan or a wet scallop interfering with caramelization.

JBring the scallops to room temperature, so they brown quickly and will be cooked on the inside.

Heat up a hot pan, medium high and place scallops with adequate room so they will not steam but will brown.

Be patient. You don’t want to turn the scallops over until they move easily. At this point, the other side of the scallops only take a few seconds, because you don’t need to brown the underneath. That will most likely over-cook the scallop and make it rubbery. Some do brown underneath and if you do, do it quickly.

We recently had this very easy 10 minute dinner with this low carb pasta. The pasta is made with edamame and we were thrilled and thought it was good. I tossed with olive oil, garlic, chopped basil and red chili flakes. It was a great bite with the scallops.

The carbs for two ounces (which is a LOT of this type of pasta) is 7 net carbs. I can only eat one ounce because it appears like more pasta than regular pasta.

As an option, to make this even better, add some toasted panko crumbs. I use the Pork Panko because they are carb free. I like that extra crunch for texture.

I hope you enjoy this seared scallop dish as much as we did. There are so many ways to enjoy seared scallops. I would love to hear what you do.

Please follow me on instagram. If you make this recipe for low carb cream cheese frosting, please tag me #spinachtiger. I love to see you make these delicious recipes.

If you love this recipe, please give it five stars. It means a lot. xoxo

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Seared Scallops, Edamame Pasta

Seared Scallops with pasta, basil, garlic, red chili flakes, olive oil.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 pound wild scallops
• 2 tablespoons avocado oil
• 2 tablespoons butter
• big handful basil chopped
• salt
• pepper
• 4 ounces pasta I use this low-carb edamame
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic minced
• 1/2 teaspoon red chili flakes
• 1/4 cup pork panko optional

Instructions

• Remove the rubbery muscle on the side of the scallops.
• Rinse in cold water.
• Dry with paper towels.
• Bring to room temperature.
• Get pan hot. Add avocado oil. Add Butter.
• Place scallop in frying pan. Do not crowd or they will steam, not caramelize. You may have to cook into two batches.
• Fry for two minutes on one side, one minute on the other. Scallops move easily once caramelized.
• In meantime, boil water for pasta, cook according to directions. Reserve 1/4 cup water before draining.
• Toss pasta with olive oil, a little pasta water, garlic, basil, red chili flakes.
• Serve with Seared Scallops.
• Toast pork panko in frying pan (can use a little butter or oil)
• Toss pork panko over scallops.
• Season with salt and pepper.




The post Seared Scallops, Edamame Pasta (Low Carb) appeared first on Spinach Tiger.