I feel confident calling this the best ever chicken salad because I brought it to a party, and everyone who tried it commented on it.  It was perfect combination of textures. Pomegranates, pecans, celery, apples, white meat chicken. I used the Best Body Mayonnaise  (Amazon) as it is 100% avocado oil.

You can make this a keto friendly recipe by eliminating the apple, but do keep the pomegranate.

Use a Good Rotisserie Chicken for Chicken Salad

It all started when a friend dropped off two rotisserie chickens from Whole Foods to keep us covered for dinners, after my mother passed away. I cut off all of the white meat, discarding any skin or bones, and froze the dark meat for another time.

You can roast your own chicken, using my easy one hour oven roasted chicken recipe. 

I was shocked at how much chicken I ended up having and would say one chicken is probably all you need for several servings.  The day before my mother died, I stopped at Whole Foods with the intention of making soup and had organic celery on hand. I had made her this roasted pumpkin which was her last dinner with us and still had pomegranate arils left. I also had a few very crisp gala apples, and fresh parsley (for the soup I never made). I always have pecans on hands, and chose to roast them for just about 3 minutes.

What is the Key to the Great Chicken Salad?

As easy as chicken salad is to make, there are important components to making it the best.

• The chicken has to be pulled, not cubed. Use a food Processor.
• The mayonnaise has to be healthy. I use Better Body Foods because it doesn’t have canola oil.
• There has to be some crunch, either from celery or apples or both. (I know some people hate celery).
• There needs to be a little bit of sweet, which is where my pomegranate comes in. It’s a better choice than using dried cranberries if you’re looking for a lower sugar option.
• It needs nuts, and I prefer roasted, chopped pecans.
• Don’t forget the salt and pepper, and a smattering of parsley.
• Add a little honey if your mayonnaise doesn’t have flavor.
• Add fresh herbs. I added rosemary for a holiday feel.

My Favorite Food Processors (My Amazon Picks)

Braun 12 Cup Food Processor that does everything. I use this for shredding carrots, squeezing lemons, chopping nuts and processing my chicken. This is the processor for life.

Kitchen Aid 5 Cup Food Processor – great for the small jobs. You can use this for the chicken salad, but you might have to do it in batches.

I know this can be used to make the best chicken salad sandwich, but I like to serve it in a pretty bowl, topped with chopped pecans, pomegranates, and a smattering of parsley and rosemary. It’s so perfect for Christmas parties and Christmas brunches.

You can use this same recipe to make the best ever turkey salad.

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Pomegranate Spells Holiday Time

The pomegranate arils perfected this chicken salad, adding a touch of tart and sweet with some texture. I wouldn’t leave these out. I get so excited when pomegranates hit the grocery in winter as I throw them into almost every salad and some hot dishes like last week’s roasted pumpkin. Just a tablespoon or two makes a difference.

How to Crack Open a Pomegranate

Score the six ridges of the pomegranate and break at the ridges over a bowl of water. The frustrating part can be the pulp mixing with the pomegranate arils. Break over a bowl of cold water. The arils will sink to the bottom and you can use a slotted spoon to remove the pulp from the top. Then drain the arils.

Nutrition Value for Best Chicken Salad

If you want this to be a keto friendly (zero net carb) recipe,  take out the apple. It was as if everything was pre-planned to make the best ever chicken salad. This low carb and a paleo recipe, full of healthy fat, protein and fruits and around 4 net carbs per serving.  If you remove the apple, it’s zero net carbs and keto friendly.

More Party Foods from Spinach Tiger

• Pimento Cheese Egg Salad
• Loaded Deviled Eggs
• Party Caprese Salad
• Keto Texas Sheet Cake
• Pimento Cheese Deviled Eggs
• Italian Sausage Balls
• Sourdough Camembert Wreath
• Feta Olives Salad
• Ricotta, Peas, Pesto Appetizer
• Cowboy Caviar
• How to Make a Cheeseboard

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Holiday Chicken Salad

Pulled chicken, with pomegranates, rosemary, and pecans make a very festive chicken salad made with Rotisserie chicken.

Course Appetizer, Salad

Cuisine American

Keyword chicken salad

Prep Time 15 minutes minutes

Servings 6 Servings

Ingredients

• 1 pound white meat chicken Pulled from rotisserie chicken or poached
• 1/2 cup diced celery
• 1 cup mayonnaise Better Body Foods
• 2 tablespoons pomegranate arils
• 1/2 cup pecans chopped
• 1 small gala apple with skin diced
• 1 tablespoon parsley chopped
• 1/2 teaspoon sea salt or to taste
• 1/2 teaspoon black pepper to taste or to taste
• 1 teaspoon fresh rosemary, finely chopped or more to taste
• 1 tablespoon honey optinal

Instructions

• Pull chicken off bone. Don't use any skin. I find using a food processor makes the texture I like for chicken salad.
• Add diced celery, diced apple to chicken.
• Add mayonnaise according to need. I used quite a bit. Add optional honey if desired. It does add an extra something.
• Toasting pecans is optional. No more than 3 minutes. Chop somewhere between fine and course, keeping in mind how that will be for eating. Add in, but save some for topping.
• Season with salt and pepper.
• Add in rosemary and parsley, but also save a little for the top.

Prepare Pomegranate

• Score the six ridges of a pomegranate.
• Break open over a bowl of cold water. The pomegranate arils will sink to bottom.
• Add two tablespoons of arils, and save a little for the top.

Poached Chicken Breasts Option

• Add about 2 inches cold water over the chicken breasts and bring to boil. Once the water is boiling, skim off the scum off the top, and turn down the heat. Take out of the water as soon as the chicken reaches 165 degrees F. in the middle. Cool completely before making the chicken salad.

The post Best Ever Holiday Chicken Salad with Rosemary and Pomegranates 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

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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.

What is Compound Butter?

Compound butter is butter mixed with ingredients to add flavor. Examples would be herbs, perfect for proteins or vegetables, or made sweet with ingredients such as honey, maple syrup, and fruit, perfect for breakfast and bread items.

How Do You Make Compound Butter?

• Make sure your butter is soft. I prefer unsalted.
• Chop fresh herbs very finely and mix in a little at a time to get the amount you like. A tablespoon of chopped herbs for 1/4 cup butter is a good ratio, but you might prefer more or less, depending on what the herb is.

How to Roll Compound Butter

Shape your butter into a roll on plastic wrap. Twist the ends, and freeze. Freezing makes it easier then to cut into pats of butter to use with your favorite foods.

What is the Best Compound Butter for Steak?

My favorite compound butter for steak is compound butter made with thyme. Thyme is my all around favorite herb. If you could only have one herb, thyme is the most versatile.

Thyme Compound Butter

Making Thyme Butter – Make sure you take the little green leaves off of the woody stem first.

Another good compound butter for steak is garlic or garlic parsley compound butter.

Garlic Compound Butter

Mince your garlic very fine before adding to butter.

• Garlic Compound Butter – One garlic clove per 1/2 cup butter is a good measurement, but more if you really want more. Add herbs such as parsley or thyme.

Recipes that Benefit from Compound Butter

• New York Strip Steak
• Roast Chicken (I just recently put a pat of herbed butter on a roast chicken during last ten minutes, and it was amazing)
• Whipped Cauliflower Mash
• Our Best Steak Recipes

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Compound Butter

Compound Butter with various herbs, perfect for steaks, veggies, etc.

Course condiment

Cuisine American

Keyword compound butter, herb butter

Prep Time 15 minutes minutes

Ingredients

• 1 cup grass fed butter divided
• 8 tablespoons various chopped herbs parsley, rosemary, thyme, etc.
• 2 garlic cloves, minced optional

Instructions

• Chop herbs finely. Keep separate, so you can have parsley butter, rosemary butter, etc. You can also add in some minced garlic if desired or just make garlic butter.
• Make sure butter is soft enough to stir herbs into. Use 2 tablespoons per 1/2 cup butter (1 stick).
• Once herbs are incorporated, roll into a piece of plastic wrap or parchment paper. Make a roll shape and place in freezer to keep for up to three months.
• Use frozen, and slice as needed. Keep frozen.

Garlic Butter

• Use 1 clove garlic per 1/2 cup butter.

The post Make Compound Butter for Steak, Chicken, Fish appeared first on Spinach Tiger.

Brining is really easy and the secret to lean pork like pork loin and pork chops. When I served this at a dinner party the two things I heard were how tender and how flavorful this pork loin roast was.

How to Season Pork Loin Roast

My favorite way to season pork loin roast is a mix of herbs, garlic and lemon zest. I cut into the pork making slits, so I could push my herb mixture in.

• Rosemary
• Thyme
• Sage
• Parsley
• Garlic
• Lemon Zest
• Salt, Pepper
• White Wine
• Chicken Broth

What Temperature is Pork Loin Roast Done

I used an oven probe and took the pork loin out at 150 degrees F. or 65 C. If the top doesn’t seemed browned enough, put it under the broiler for five minutes.

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Pork Loin Roast

How to Brine and Season a Pork loin roast for tenderness and flavor.

Course Entree

Cuisine Italian

Keyword pork loin

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Brine Time 45 minutes minutes

Servings 8 servings

Ingredients

• 2 pound pork loin roast
• 3 garlic cloves
• 3 tablespoons fresh rosemary chopped
• 2 tablespoons fresh thyme chopped
• 2 tablespoons fresh sage chopped
• 1 lemon for zest
• salt
• black pepper
• 1 cup chicken broth or water
• 1 cup white wine

Brine

• 3 cups water
• 1/2 cup sugar
• 1/2 cup salt
• various herbs optional

Instructions

Brine

• Place pork in bowl long enough to fit all brining ingredients. You might have to add more water to fully submerge pork.
• Brine for 30 minutes, no more than 45.

Pork Loin

• Once brined, dry with paper towels.
• Preheat oven to 450 degrees F, 230 C.
• Make 6 to 8 slits in the pork to push the herbs into
• Make sure you chop herbs all together with garlic and lemon zest.
• Season pork with salt and pepper.
• Rub herb mixture all over, pushing herbs into the slits.
• Roast for twenty minutes; turn down heat to 325 F., 160 C.
• Add wine. Bake approximately 30 more minutes, basting frequently. Add more water if pan juices threaten to burn.
• Roast until internal temperature reaches 150 F, 65 C. Take out and rest for 10 minutes before slicing.
• Put pan on top of stove to heat juices. Add water or broth and cook down until you have a flavorful juice.
• Slice across the grain. Serve with the juice.

The post How to Brine and Season Pork Loin Roast appeared first on Spinach Tiger.

I used my basic focaccia recipe that is adapted from my favorite Italian cookbook, Essentials of Classic Italian Cooking from Marcella Hazan. It’s a perfect focaccia recipe, yielding that pillowy, springy crumb and rising beautifully.

This bakes a nice big focaccia, using a large stone baking sheet or regular baking sheet. My favorite baking sheet is this USA pan. I  own several sizes.

I found this  new stone baking sheet just added to my Amazon shopping guide.

The dough rises very quickly, but the dough needs a solid four hours before baking.

We start with this amount of dough which doubles in about an hour. After two hours, the dough is stretched out on the pan, but not baked for another two hours.

I chose to cut the peaches in small pieces to fit into the indentations. This dough was so springy (a good thing) that the indentations kept rising back up.

Check out the crumb of this peach rosemary  focaccia. It’s springy, bouncy and perfect.

We used the fresh rosemary three times for peach rosemary focaccia.

Ryder chopped the rosemary using this mezzaluna (affiliate), a safe way for kids to start chopping.

We incorporated some of the fresh rosemary into the flour before making the dough and put some more on during the last 8 minutes of baking. We decided to add a little fresh rosemary once it came out of the oven.  You can even further this by adding fresh rosemary to some extra virgin olive oil for dipping.

I’m thinking this is one of those dishes you can take to a party or picnic, serve with a charcuterie board or cheese board.

Peach rosemary focaccia would be especially nice with prosciutto.

It’s not gluten free, but I do have a gluten free focaccia that you can adapt this recipe to here. It won’t make the same amount, so reduce the peaches and rosemary as necessary.

• Rosemary Focaccia with Olives
• Fusion Radish Focaccia
• Gluten Free Focaccia

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Peach Rosemary Focaccia the Comfort of Summer

Peach Rosemary Focaccia, springy and so delicious.

Course Bread

Cuisine Italian

Prep Time 5 hours hours

Cook Time 25 minutes minutes

Total Time 5 hours hours 25 minutes minutes

Servings 16

Author Angela Roberts

Ingredients

• 1½ packages active dry yeast
• 2 cups warm water divided (1/2 cup, 1 1/2 cup)
• 6 cups bread flour
• 1 tablespoon salt
• 2-3 tablespoons finely chopped fresh rosemary divided
• 2 tablespoons extra virgin olive oil
• 1 tablespoon salt
• heavy duty rectangular baking pan about 18 x 14
• extra virgin olive oil for pan
• pastry brush Order Here
• A mixture of ¼ olive oil 2 tablespoons water, 1 t salt
• 2 peaches cubed, with skin on.

Instructions

• Dissolve yeast into ½ cup lukewarm water. (110 degrees F.) Rest 10 minutes.
• Add salt and 1 tablespoon of flour. Incorporate well.
• Add 1 cup flour, mix. Add olive oil, half remaining water and half remaining flour.
• Mix well with hands.
• Add remaining water and flour. At this point you can put into mixer with dough hook, or food processor. If you knead by hand, slap down on counter several times and knead for 8 minutes or until the dough is very workable and soft.
• Rest in oiled bowl with covered damp towel for two hours.
• At end of this rising time, punch down, place on oiled baking sheet, stretch by hand to the edges, trying to keep a uniform thickness, especially in the corners.
• Allow to rise for two hours
• Using a wooden spoon, small ball or finger tip, make indentations.
• Using pastry brush, carefully brush olive oil water mixture over top. Top with peaches.
• Put in oven, reduce heat to 400 and bake for 15 minutes.
• Top with tablespoon finely chopped rosemary and bake for another 7-8 minutes.
• When you take it out of the oven, the top will be a little crispy. As the focaccia cools, it softens up and will become springy.
• You can now add in some more fresh rosemary if you want and drizzle olive oil or serve with an herbed dipping oil.

Disclosure: This site contains affiliate links which earn a small commission, but do not affect prices.

The post Peach Rosemary Focaccia the Comfort Food of Summer appeared first on Spinach Tiger.

I’ll be totally honest with you. In all my cooking days, I  have never just made chicken legs, but I decided to order a bag of chicken legs in my Butcher Box subscription because my husband loves them. My intention was to make the bunch and not eat any, just have them for his lunches.

To my great surprise, I ate five of them. I’m not typically a fan of chicken legs and this was the best little surprise dinner, and it was keto friendly, as I didn’t submerge in flour and fry. I simply baked them, and it couldn’t be any easier.

If you’ve followed me for anytime at all, you may know I’m a huge fan of roasting a whole chicken or roasting a pan of chicken thighs. These are easy dinners and very satisfying. So let’s add chicken legs to the rotation.

The easiest method in my opinion is to marinate and bake on a baking sheet, making sure to keep them separated from each other.

How to Marinate Chicken Legs

You have a lot of options, but my favorite is simply olive, lemon, garlic clove, salt and pepper. Add a little fresh rosemary if you have it, or sprinkle with some herb de Provence. Another idea would be a soy sauce based marinade with soy sauce, sesame oil and fresh ginger. I tend to go mediterranean in most of my recipes, because that’s my palate. One of my other favorite chicken recipes is Za’atar Chicken, which would work well with these legs too.

You may be wondering if you have to marinate the legs. No, you don’t, but I would at least salt them and make sure to bring them to room temperature by having them sit out for 30 to 60 minutes, so they cook evenly.

How to Bake Chicken Legs

Once you’re ready to bake, preheat your oven to 400 degrees f. I like a really hot oven and a fast bake. Chicken leg skin is thick and you want to get it crispy. Check at fifteen minutes to see if it’s time to turn it over. You will want to make sure both sides of the chicken legs get crispy. If you are using fresh rosemary, have some finely chopped to throw on when you take your baked chicken legs out of the oven. 

What to Serve with Baked Chicken Legs

A side salad with a champagne vinaigrette is a nice accompaniment for baked chicken legs. 

ButcherBox Chicken Legs

We purchase our legs in our ButcherBox subscription. CLICK HERE to find out more. They also sell humanely raised, whole chicken, beef, pork and more, delivered to your house monthly. 

More Keto Chicken Recipes from Spinach Tiger

Ricotta Stuffed Chicken 

Parmesan Mayonnaise Chicken Bake

Chicken Picatta

One Hour Roast Chicken

Zaatar Chicken with Charred Lemon

Italian Roasted Chicken Thighs

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How to Bake Chicken Legs

Baked chicken legs, marinated in olive oil, lemon, garlic.

Course Meat

Cuisine American

Keyword chicken legs, easy dinner, keto chicken

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Marinate Time 1 hour hour

Servings 10 chicken legs

Ingredients

• 10 chicken legs
• 1/4 cup olive oil
• 1/2 lemon juice and zest
• 2 cloves garlic
• 2 tablespoons rosemary, fresh and chopped or Herbs de Provence
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

Marinade

• Mix olive oil, lemon juice, zest and garlic in small bowl.

No Marinade

• If you don't want to marinate chicken, salt and leave on counter for one hour. Salt acts as a tenderizer.

Bake Chicken Legs

• Brush marinade on chicken legs and marinate for at least one hour.
• Preheat oven to 400 degrees F.
• Place chicken legs on a baking sheet.
• Sprinkle with rosemary or Herbs De Provence.
• Bake for 30 to 40 minutes. Turn over at 15 minutes.
• Internal temperature of chicken leg at fattest part must reach 165 degrees F.

The post How to Bake Chicken Legs appeared first on Spinach Tiger.

Not to be confused with my most recent sourdough focaccia, many of you have asked for a gluten free version. This is a repost of the best ever gluten free focaccia. 

Please don’t let the gluten free description put you off. This focaccia is amazing. It disappears within minutes of coming out of the oven, and once you make it, you’ll make it again tomorrow. I promise.

You all know me by now. I will not put out a gluten free baking recipe I haven’t tested and retested. This went through the Spinach Tiger test kitchen six times.

This amazing gluten free focaccia bread recipe was the result of a beautiful accident.

I was making this amazing gluten free french bread recipe. I accidentally added in some olive oil and I changed baking vessels.

The bottom became crunchy and golden, the top remained not as crunchy and the bread was bouncy. Bouncy like focaccia.

I put it in my oval dutch oven and put the lid on for the first 15 minutes. I believe it’s the cover that keeps the steam in and gives it the bounce it deserves.

This is one of the few gluten free products that is best served right out of the oven, because it’s not gummy and doesn’t need that usual cooling off period.

It’s not dense like this gluten free artisan bread.  It’s, fluffy, bouncy, more like a focaccia bread or deep dish pizza.

You can go ahead and bake it until the top is very crisp if you’re in the mood for that. I’ve made this many ways. It’s something you can make your very own, adding any kinds of toppings you like.

If you don’t have a dutch oven with a lid that’s okay. You can steam by using tin foil. I keep the foil on for the first 15 minutes and then bake at least another 25 minutes.

You can Vary your Ingredients with a Gluten Free Focaccia

I have baked this many ways taking in and taking out various ingredients to see what would happen.



Here’s the good news with this recipe. No matter what I did, I got a great result that was eaten quickly. The texture may have varied, but none of the textures were bad, just different, ranging from springy to flatbread when I used a rectangular baking stone.

If you’re used to the gluten free grocery store choices, you’ll be singing and dancing around the kitchen once you eat a hunk of this bread. You’re only problem is going to be stopping!

How to Season the Gluten Free Focaccia

Our preference is simply fresh rosemary and a little sea salt. Add some chopped rosemary to the flour, and reserve some to use when it comes out of the oven.

We also played around with adding cherry tomatoes.  Roast them first and add them in once the bread starts forming (about half-way).  In one version, I added mozzarella during the last ten minutes of baking.

We also discovered that this gluten free focaccia recipe is useful for making something similar to a deep dish pizza. You have to bake it all the way first, then do the toppings and bake until the cheese is melted, placing it on the top oven rack.

If you love this, you’ll love the gluten free french bread.

More Gluten Free Recipes from Spinach Tiger

More Italian Recipes from Spinach Tiger

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The Disappearing Focaccia Bread Recipe, (Gluten Free)

Italian Gluten Free Focaccia, a spring bread made from rice flour and tapioca flour, topped with olive oil and fresh rosemary.

Course Bread

Cuisine Italian

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 2 cups white rice flour
• 1 cup tapioca flour
• 3 tablespoons non-fat dry milk
• 2 tablespoons golden flax meal optional
• 3 tablespoons freshly chopped rosemary divided
• 1 tablespoon xanthan gum
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 1 1/2 cups lukewarm water 110 degrees F.
• 2 tablespoons rapid rising yeast
• 1 tablespoons softened butter
• 2 tablespoons olive oil divided
• 3 egg whites beaten slightly
• 1 teaspoon rice vinegar
• sea salt for garnish
• cherry tomatoes optional topping
• fresh mozzarella optional topping

Instructions

• Mix together flour, non-fat dry milk, golden flax meal, xantham gum, 1 tablespoon fresh rosemary salt in a mixer fitted with a paddle.
• Warm water to 110 degrees F.
• Add yeast and sugar.
• Once the yeast mixture is bubbly, add to flour mixture.
• Mix until incorporated.
• Add vinegar to egg whites.
• Add egg whites mixture, butter.
• Mixture will be very sticky. That's okay.
• Place batter into vessel you will be using. It is recommended that you use parchment paper that has been lightly greased on both sides.
• Poke holes with finger all over.
• Preheat oven to 400 degrees.
• Allow to rise for 25 minutes.
• Before baking, you can brush with egg wash or melted butter if you desire.
• Bake for 35-40 minutes or until golden brown. This will depend on your baking vessel.
• Cover for the first 15 minutes with lid or foil.
• Allow to cool for at least ten minutes before cutting.
• Brush with olive oil.
• If you are using cherry tomatoes, roast those separately, and add during last 10 minutes.
• If you are adding fresh mozzarella, add at the last 10 minutes.

The post The Disappearing Gluten Free Focaccia Bread Recipe appeared first on Spinach Tiger.

I’ve made sourdough bread many times and focaccia many times, but I’ve never put them together. I am making Emilie Raffa’s recipe from her book, Artisan Sourdough Made Simple. 

We love this book. The recipes are approachable and always successful. If you’re just starting out with sourdough, I highly recommending starting with this book. 

As we were browsing through this book, that offers the easiest sourdough recipes, we made several, and then landed on sourdough focaccia. I’ve made the sourdough loaves out of this book many times, and we love how easy they are to make and how delicious they come out.

While the twins (now 13) have been doing zoom school here, we got out the sourdough starter we have been using since July 2019, and decided to make two loaves of bread, a sweet roll, and this focaccia. 

This sourdough focaccia is perfect. I even slipped some garlic cloves in the skin, just as the recipe did, along with plenty of rosemary, Maldon sea salt flakes, and olive oil. 

Sourdough Focaccia

Focaccia is supposed to be more bouncy and softer, so I was a little skeptical that it might end up too crusty. It didn’t. It was absolutely perfect. 

While you could taste the sourdough, it had the bounce focaccia is famous for.

If you’ve never had roasted garlic, you’re in for a real treat. As far as putting garlic cloves on, still in their skins, I only wish I had put more than three. This is a culinary wonder. You taste the garlic, but not in an overwhelming way. The garlic bakes to a soft spreadable clove, giving you options to increase the lovely garlic flavor. 

The four of us pretty much killed this sourdough focaccia in a day. 

The Sourdough Focaccia Process

Set aside plenty of time. You make the dough the night before and let it rest for 18 hours. Many of the recipes in the book rest the dough for 12 hours. You will also need time for that second rise, but the baking time is only 25 minutes. I do find the recipes in the book to show baking times ten minutes longer than necessary. 

Once the dough has its final proofing, stretch it out by hand to a rectangle.

Use your finger to dimple. Add fresh garlic in the skin, fresh rosemary, and flaked sea salt.

Once baked, the focaccia is bouncy. Look at the wonderful holes.

You can get from 12 to 20 squares. No matter what, this will disappear fast. You could serve this as is, or with some dipping oil. I used 3 garlic cloves, but next time I’ll use more. The roasted garlic can be spread on the focaccia and is delicious, delicate and not overpowering.

Sourdough Starter

Read more about how we made our own sourdough starter from scratch here. It’s easier than you think.

It feels wrong sometimes to discard some of the starter in the jar to make room to feed it. Instead, why not make these sourdough biscuits.

You might even consider bottling up some starter and giving it to your friends for the holidays, along with this sourdough cookbook 

Sourdough Biscuits and Making starter here.

More Focaccia Recipes

• Fusion Radish Nori Focaccia
• Peach Rosemary Focaccia  
• Gluten Free Focaccia
• Overnight Focaccia (Refrigerated)

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Sourdough Focaccia with Rosemary and Garlic

Easy to make focaccia, from Emillie Raffa's book, Artisan Sourdough Made Simple. soft, pillowy and tangy with roasted garlic and rosemary.

Course Bread

Cuisine Italian

Keyword focaccia, sourdough

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time 10 hours hours

Servings 12 pieces

Ingredients

• 50 grams bubbly starter 1/4 cup
• 375 grams cool water 1 1/2 cups plus 1 tablespoon
• 20 grams honey
• 150 grams all purpose flour see notes
• 350 grams bread flour
• 9 grams fine sea salt 1 1/2 teaspoons
• 45 grams olive oil 3 tablespoons

Toppings

• rosemary sprigs for during and after baking
• 3 garlic cloves in paper shells or more if you like
• 1 teaspoon Maldon flaked sea salt

Instructions

• Make dough night before you plan to bake it. Mix water, honey and starter in bowl with a wooden spoon.
• Weight out flour and salt in another bowl. Then add to liquid.
• Finish mixing by hand to make sure all flour is incorporated. You may want to flour your hands as this dough is sticky.
• Cover with damp towel in a warm environment of 70 degrees F. for 12 to 18 hours until the dough has doubled.
• Once doubled, place on oiled baking sheet, large enough to eventually make a focaccia measuring 14 x 9 with room around the edge. Make sure both sides of dough are oiled. Leave the blob of dough sit there, covered with a damp cloth for 2 hours until puffy. This is the last of the proofing.
• After two hours, stretch the dough to a rectangle of 14 x 9. Use fingers to poke holes. 3 across and 6 down works well.
• Stick garlic cloves in their skin into holes gently and arrange pieces of rosemary. Sprinkle flaked salt. You will add more chopped rosemary when the focaccia comes out of the oven.
• Once roasted, garlic will roast to a soft consistency and you can spread it on the focaccia if you desire.
• Bake at 485 degrees F. for 15 minutes, until golden brown.
• Add more chopped rosemary when the focaccia is hot.
• You may want to serve with more olive oil, garnished with rosemary and salt for dipping.
• Allow to cool (if you can wait) and cut with pizza cutter into squares. The focaccia will soften as it cools.

Notes

The original recipe from Emilie Raffa calls only for all purpose flour. I only had 150 grams of all purpose, so I mixed the flours. It was amazing, so if you don’t have all purpose flour, you can use bread flour.

The post Sourdough Focaccia Recipe 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 

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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.

There are three cooking techniques that help make Cast Iron Chicken Thighs your favorite meal

A hot oven. 450 degrees!

Pre-salted chicken thighs. It also helps if you buy air-chilled chicken. It might cost a few pennies more, but I buy it when Whole Foods has their prime day sale. It makes a huge difference, as it’s not filled with water.

Separating the skin from the flesh and stuffing your favorite herbs inside. I used lemon thyme, but you could also use any thyme, oregano, sage leaves or fresh rosemary.

That’s it. That’s all you need to know. The right chicken and the right temperature, and a cast iron pan.

I use my largest cast iron for this to make a lot of room for the chicken. You can use a sheet pan if you like.

During the last twenty minutes I add fresh whole garlic cloves and grape tomatoes.

Serve Roasted Chicken Thighs with Cauliflower Rice, Orzo, Quinoa or Rice

I like to serve this over cauliflower rice, but you could also use orzo,  quinoa or rice.

Once the chicken is done (about 40 minutes if the thighs are large), I remove everything out of the cast iron pan and stir in cooked cauliflower rice, mix it up with the chicken fat and add crumbled feta cheese.

You could also cook this in a separate vessel adding in some olive oil, salt, pepper, and feta and baking until you get the desired look. It takes about 20 minutes for the cauliflower rice, which is enough time to set your table and have your chicken rest under foil.

Roasted Chicken thighs are great leftover and can be frozen.

Serve this with a Tuscan Green Salad  

More Chicken Thigh Recipes from Spinach Tiger

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Cast Iron Chicken Thighs with Roasted Tomatoes

Author Angela Roberts

Ingredients

• 4 chicken thighs
• olive oil
• salt
• pepper
• lemon thyme or fresh herb of choice
• cherry or grape tomatoes
• 4 garlic cloves
• 
  Cauliflower Rice
• 2 ounces crumbled feta
• lemon zest
• za'atar seasoning or chopped fresh herbs of choice
• salt
• pepper

Instructions

• Gently separate chicken thigh skin from flesh, enough to be able to stick herbs inside.
• Preheat oven to 450 degrees.
• Preheat pan for 10 minutes.
• Put herbs between flesh and chicken skin.
• Place on hot cast iron pan.
• After 25 minutes, add tomatoes, garlic cloves.
• Cook for about 20 more minutes. Tomato skins should burst and garlic get softened.
• If the chicken is not as browned as you like, place under the broiler for four to six minutes.
• If making cauliflower rice, if frozen, pat out excess liquid with paper towels. Microwave to get a bit warmed. I use a large piece of parchment paper. You could use cooked rice or cooked quinoa with this dish.
• Remove everything from frying pan and set aside with foil.
• You want to have some of the chicken fat in the pan. Mix your cauliflower rice with herbs, feta and lemon zest. Bake at 400 degrees until the sides seem crispy.
• Place the chicken and tomatoes back over the cauliflower rice. Turn oven off.
• If you need to reheat slightly just place back in hot oven for a few minutes.

The post Cast Iron Pan Roasted Chicken Thighs with Roasted Tomatoes appeared first on Spinach Tiger.