What is Chicken Francaise?

Chicken francaise is an egg battered chicken cutlet served with a lemon butter wine sauce.

History of Chicken Francaise

Chicken Francaise can also be spelled chicken francese. Both are considered correct.

This is not a dish from France or from Italy. It was created in America in Rochester, New York in place of the Italian Veal Francese. It is considered an Italian American creation, either in protest to veal or that chicken was more affordable.

How is Chicken Francaise Different from Chicken Picatta?

While both dishes use chicken and lemon, they are different, and I have a chicken picatta recipe here.

• Both recipes use boneless chicken breasts.
• Chicken Francaise is dredged in flour, then egg finish whereas chicken piccata often skip egg altogether and dredge in flour, sometimes with additional parmesan cheese. My keto friendly recipe for chicken piccata does use egg and almond flour.
• Chicken piccata is always is served with squeezed lemon and capers.
• Chicken francaise is served with lemon wine butter sauce, capers optional.

Traditional Chicken Francaise is made with boneless chicken breasts, dredged in flour and then dipped in egg. Unlike other dishes, it is not dipped back into flour or breadcrumbs, but immediately put into a pan with hot oil. The egg batter browns in a most unique and crispy way. The chicken is then topped with a lemon wine sauce.

Various Ways To Make Grain Free Chicken Francaise

• No flour, just egg finish with some optional pecorino romano
• Coconut flour, egg finish
• Almond flour, egg finish
• Flour dredge, egg finish
• Salt, Pepper
• Lemon

I’ve tried all various ways and believe it or not, I liked it with just the egg batter, first dipped into grated pecorino romano cheese, making this nut free, grain free, and very clean keto.

You can prepare the traditional way with a flour dredge before the egg battle, or try the other options. The key is to make sure the oil is hot and not to turn the chicken until the first side is done or it may stick. When done, set chicken aside while making the lemon wine sauce.

When is the Chicken Done?

The Chicken is done at 165 F. I always use a meat thermometer to be sure. Some recipes return the chicken back into the sauce. I prefer to cook the chicken all the way through on top of the stove, remove to warming platter, make the sauce and pour the sauce over the chicken.

Lemon Wine Sauce

• Lemon Juice
• Lemon
• White Wine
• Butter
• Chicken Broth
• Heavy Cream (optional)

Chicken Francaise is always topped with a lemon wine sauce, which is fairly easy to make. Sliced lemons are placed in hot pan with butter, white wine, lemon juice and chicken broth. Some recipes will add heavy cream or flour to thicken. I will either add heavy cream or a very small amount of xanthan gum to thicken.

See my recipe here for how to make a xanthan gum gel. This is very useful flour substitute for thickening sauces without grains.

This is a dish that should be eaten immediately once the sauce is finished. However, I have refrigerated left over chicken francaise and it was still good heated up.

Sides for Grain Free Chicken Francaise

In keeping with a grain free dinner, good sides could include cauliflower mash and or a good green salad.

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Chicken Francaise with Lemon Sauce

Chicken Cutlets made with no grains and a Lemon Sauce

Course Entree

Cuisine American

Keyword chicken breast, chicken francaise

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Ingredients

• 4 boneless chicken breasts
• 4 eggs
• 1/3 cup pecorino romano see notes for options
• 2 tablespoons finely chopped parsley
• 3 tablespoons water
• Salt and freshly ground black pepper
• 1/2 lemon thinly sliced in rounds

Lemon Sauce

• 1/2 lemon for juice
• 1/2 lemon for thin lemon slices.
• 1 cup chicken broth
• 1/2 cup dry white wine
• butter
• 1/2 teaspoon xanthan gum or see notes for option

Instructions

Chicken Cutlets

• Pound chicken to flatten cutlets. Season with salt and pepper.
• Place pecorino and half parsley in a dish for dredging.
• Beat eggs. Season with salt.
• Heat avocado oil in large frying pan.
• Dip chicken into cheese, followed by egg.
• Place into frying pan. Cook about four minutes each side. Turn when chicken easily moves. Chicken needs to be at 165 F. Place on paper towels. Make sauce.

Lemon Sauce

• Using same pan, add lemon slices, cook for a minute. Add broth, lemon juice. white wine and simmer until the alcohol burns off. Add butter and xanthan gum or xanthan gum gel and stir continually until sauce is thickened.
• At this point, you can return the chicken to the sauce or pour the sauce over the chicken. Serve with lemon slices, salt, pepper and parsley

Notes

You can dredge chicken francaise in flour before egg dip. 

You can use coconut flour, almond flour or just pecorino cheese prior to egg dip for grain free option.

Instead of using flour for lemon sauce, use a few tablespoons heavy cream, xanthan gum or xanthan gum gel. 

The post Best Recipe for Chicken Francaise appeared first on Spinach Tiger.

My immediate response was to smell it and take in the aromatics of thyme, sumac and sesame seeds. Everyone here already knows I think thyme is the universal perfect herb and I grow it year round. It can jump into almost any dish and into some desserts.

My appetite for good food is only surpassed by my appetite for food knowledge.

What is Za’atar?

Za’atar is a spice blend made from dried thyme, sumac, marjoram and toasted sesame seeds. It’s the sesame seeds that give that extra something something, and it’s a spice you can make at home. I now order it from Amazon as this brand was recommended to me. Za’atar means thyme in arabic. Thyme is also frequently used in Italian and French dishes.

Sumac is a small shrub with grown with red clusters that has a tangy lemony flavor. You can use lemon zest in its place if you’re going to use it as its made.

Some commercial brands may include roasted flour, so be sure to read the ingredient list when ordering. This is a gluten free and keto friendly brand.

Can I Make Za’atar at home?

Yes, you can. Here is a recipe.

• 3 tablespoons dried thyme
• 1 tablespoon toasted sesame seeds
• 1 tablespoon ground sumac
• 1 tablespoon marjoram and a little sea salt.

 How can I use Za’atar?

I love it sprinkled on meat, such as lamb and  chicken. However, you can add a little to your vinaigrette, a dip, roasted potatoes, roasted vegetables, flat breads and soups. Try it with olive oil and bread or with cheese. Za’atar loves lamb! I like to add in lemon slices like I did with this za’atar chicken.

I recently did my DNA test and it seems that somewhere in our ancestry, aside from Italian, we have some middle eastern and North African roots. So, it’s no wonder I love this food and also tend to cook a lot with fruit and nuts in my savory dishes.  You could easily throw some pomegranate seeds on this dish as often seen in many middle eastern dishes as it adds a little sweetness, texture and good health.

Where does Za’atar come from?

This is a spice blend from the middle east and Mediterranean.

Does Za’atar Have Health Benefits?

Absolutely, as za’atar has been used for medicinal purposes, is packed with anti-oxidants and anti-inflammatory benefits.

Why is this Za’atar Chicken so Delicious?

The flavors work together well, but I also started with air-chilled chicken, which is by far the tastiest. Thyme is nearly a universally loved herb that wakes food up aromatically, yet gently. When I do baked chicken pieces, I find a green bell pepper adds a little something to chicken as does an onion. The lemon slices top it off with that extra zest.

Is Za’atar Chicken an Easy Dinner?

Yes, here’s is the dish everyone will love. It tastes like a lot more effort went into it, but it it’s about a five minute prep job, and is done in about 45 minutes in the oven. This is big fat healthy food at its easiest and tastiest. Make a huge pan of this as this is a very good dish left over.

Is Za’atar Chicken Keto Friendly, Paleo Friendly?

Za’atar chicken is a naturally keto and paleo friendly dish. I chose to add in turnips instead of potatoes to keep the carbs down. You can switch that up if you like.

Process for Za’atar Chicken

Za’atar chicken can be made with a mix of chicken pieces or all thighs or all breasts. I always cut the breasts in half. I like to place my chicken on top of my onion and green pepper and spread the za’atar all over the chicken which has been rubbed with olive oil. I added in turnips to keep the carbs low.

Za’atar chicken would also be amazing over orzo, couscous or any ancient grain. Crusty bread could sop up the za’atar flavored lemony olive oil.

I love baking this in my Le Creuset, but you can use any baking dish.

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I recently got THIS QUESTION regarding za’atar chicken. 

What if I don’t want to use za’atar but want to make this chicken. What other spices can I use?

I would recommend a smaller amount of oregano, rosemary or an Italian seasoning.

This is a dish you will make many times. Please let me know when you do and if you share on instagram use the hashtag #spinachtiger.

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Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto)

Za’atar Chicken with peppers, onions, 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

• 2 pounds of chicken pieces
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 large green bell pepper
• 1 large onion
• 2 turnips or potatoes cut into wedges
• 1/2 cup za'atar
• 1 lemon sliced thinly

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.
• Trim bell pepper and seed. Cut bell pepper and onion into strips and slices.
• Place on bottom of pan. Drizzle olive oil over the pieces.
• Place the chicken on top of the vegetables, skin side up.
• Drizzle olive oil over the chicken pieces.
• Sprinkle za’atar over chicken generously.
• Place lemon slices on top.
• Add in turnips or 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.

The post Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto) appeared first on Spinach Tiger.

Strawberry Sweets

• Strawberry Pie (gluten free)
• Strawberry Muffins (sugar/grain free)

Strawberry Cocktails

• Strawberry Martini
• Frozè
• Strawberry Sangria
• Srawberry Simple Syrup

If you want to really brighten up your party, make strawberry drinks. No one is going to turn down strawberry sangria, full of fresh fruit and bright colors. Get fancy with a strawberry martini and serve it in a pretty glass! When the weather is really hot, try the frozé.

Salads

You often find strawberries in salads in restaurants, but too often served with overly sweet nuts and dressings. This arugula salad with pecorino combines the sweet and salty for a refreshing salad that better accompanies a savory protein. If you like sweeter check out the salad with a confetti of white chocolate.

• Arugula Manchego Strawberry Salad
• Arugula Salad with Fruit and White Chocolate

When purchasing strawberries, remember to get homegrown or organic strawberries. Regular strawberries are loaded with pesticides. Don’t wash in advance, and when storing, make sure they are have room. Strawberries on top of each other in fridge end up too often going bad.

Strawberry Sauce

Lastly, this strawberry sauce made sugar free or traditionally has many uses. You can add to ice cream for a sundae, yogurt, smoothies, etc.

• Sugar Free Strawberry Sauce

The post Spring Recipes with Strawberries appeared first on Spinach Tiger.

A few of my favorite easy spring asparagus recipes include a soup, a side, and an entree.

Asparagus isn’t just for good looks and taste. Asparagus is highly anti-inflammatory. If you’re not familiar with what inflammation can do in your body, it’s not a pretty picture. It’s the root cause of many cancers and chronic diseases. In fact, many chronic diseases can be reversed into remission if we go on the attack with big fat healthy food that fights inflammation, like asparagus.

The benefits of asparagus go well beyond anti-inflammation, with cancer fighting properties and will act as a natural diuretic.

Asparagus Recipes

These are not the only asparagus recipes on this blog, but a few that are great for this time of year.

• Asparagus Soup
• Chicken Asparagus Stirfry

Asparagus with Eggs

• Asparagus Quiche (almond flour crust)
• Asparagus with Poached Eggs (I first had this in Rome)
• Asparagus Ricotta Fritatta

Thomas Keller Asparagus as a Side

I had this asparagus with gremolata as one of the sides at a Thomas Keller restaurant. To be honest, this dish was my favorite part of the delicious fried

Asparagus can play a major role in your entrees.

• Lamb Chops with Asparagus
• Chicken Asparagus Stir fry
• Spaghetti with Chicken and Asparagus

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The post Easy Spring Asparagus Recipes appeared first on Spinach Tiger.

Every time I see a commercial for pepperoni pizza on TV, I get that little craving, but in my mostly keto life, that has to be saved for the once in a blue moon times. However, now that I’ve discovered these keto pepperoni Mozzaralla snacks, I can enjoy the idea of pepperoni pizza much more frequently.

I’ve used both whole milk and skim milk shredded mozzarella and pepperoni. In place of pepperoni, you could use chopped salami, or cooked crumbled sausage.

I stick these in my toaster oven at 400 degrees for about 6 to 10 minutes. Check and see at 6. The cheese will still be ozzing and you might not think they are done. Notice the outside crispiness, which will tell you they are done. Give them five minutes to cool and the cheese will solidify.

I like Boar’s head pepperoni which is slightly spicy. You can use any brand you like.

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Why Do I Like Pepperoni Mozzarella Bites

• Easy to Make takes less than ten minutes.
• Satisfies a pizza craving without any dough.
• No Carbs. A snack that satisfies, doesn’t make you hungrier.

More Low Carb Ideas

• Olive Feta Salad
• How to Make Perfect Hard Boiled Eggs
• Pimento Cheese Egg Salad Wraps
• Carnivore Waffles (eggs, mozzarella)

My Favorite Smart Toaster Oven

A snack like the pepperoni mozzarella can be made in minutes without heating your big oven.

The smart toaster oven I use is this Breville Model. It’s well worth it. You will use it everyday.

If you haven’t yet invested in a smart toaster oven, I hope to encourage you to consider this purchase. There are endless ways to use the smart oven because of all the modes, such as toast, roast, bake, airfry, reheat frozen, and so on.

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Keto Pizza Pepperoni Mozzarella Snack

Make Pepperoni Mozzarella Snack in less than ten minutes.

Course Healthy Snack

Cuisine Italian

Keyword pepperoni

Ingredients

• 2/3 cup mozzarella
• 9 slices pepperoni

Instructions

• Preheat oven to 400 degrees.
• Arrange mozzarella in flat mounds on parchment paper. Add Pepperoni.
• Bake for 5-8 minutes until edges are browned. You may think it's not done, but cheese will solidify within a few minutes. You should be able to pick it up without it dropping.

The post Keto Pepperoni Mozzarella Snack appeared first on Spinach Tiger.

For the last few years, I’ve been making them lunch at least three days a week. It’s become a thing and to make it even more special, we do a bible study at the lunch table. It’s become a core memory for all of us, feeding the body, feeding the soul.

These lunches take less than an hour, and sometimes are simply left-over dinners reheated and redone.

Orzo with Italian Sausage and White Beans (Cannellini Beans) is a perfect pre-ride lunch, full of carbs, protein and flavor. It only took 30 minutes to make and not one bite was left in the pan.

Orzo will absorb a LOT of liquid so make sure you do not throw out the pasta water. Keep adding until you get

Today, I had some spicy Italian sausage, (loose), white cannellini beans, passata, orzo, heavy cream, chicken broth, and a little white wine. The beans, passata and pasta are staples. You can make very quick meals with these ingredients. The sausage was a plus and we happened to have it. Of course, this dish started with sofrito, that is carrots, onion and celery.

The boys absolutely love this pasta dish of white beans and rigatoni and want it every week. This is kind of a spin on that. It’s easy comfort food, and even though it’s now Spring, there’s always time for the kind of food that makes you happy.

You might not know what passata is. You will find it in jars in the grocery store next to canned tomatoes. I like this because, you can use just the amount you want and then keep in refrigerator for at least a week.

Ingredients for Sausage Bean Pasta Recipe

• Italian Sausage
• Passata (found in jars, a tomato puree)
• Cannellini Beans
• Orzo
• White Wine
• Chicken Broth
• Heavy Cream
• Rosemary
• Garlic

More Pasta Recipes from Spinach Tiger

• Pasta with Peas and Bacon
• Tuscan White Beans Pasta
• How to Cook Pasta like an Italian
• Hearty Itakian Beef Rigatoni

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Orzo Sausage Beans Recipe

Course Pasta

Cuisine Italian

Keyword Italian sausage, orzo

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 2 tablespoons Loose Italian Sausage
• 1 pound Italian Sausage
• 1 can Cannellini Beans
• 1 cup Tomato Passata
• 1/3 cup white wine optional
• 1 pound Orzo Pasta
• 1/2 cup Heavy cream
• 2 sprigs Rosemary
• 1/2 cup Pecorino Cheese at the table

Instructions

• Begin this dish by boiling a large pot of water for the orzo. (Begin this, while cooking sausage in another pot). Cook pasta until al dente. Do not throw out pasta water, which will be added to dish.
• Heat oil in large frying pan or dutch oven, (large enough to fit the sausage and pound of pasta.
• Sauté garlic cloves until golden. Add sausage, breaking up into bite sized pieces and cooking all way through.
• Remove garlic cloves. Add passata, which will be just enough to mix into sausage. This is not a tomato sauce dish. Add in sprigs of rosemary.
• Add white wine if using and cook down on low for about ten minutes to cook off alcohol.
• Rinse can of beans. Add to dish.
• Season with salt and pepper.
• Add in orzo pasta. Mix thoroughly and add one ladle of pasta water. The starchy pasta water will help to thicken. You might need to add more passata. You can judge this if you think you need more. I never add more than one cup.
• Stir in heavy cream at the end.
• Serve with grated pecorino cheese.

The post Orzo, Italian Sausage, White Beans appeared first on Spinach Tiger.

I am republishing this 20 minutes RECESSION DELICIOUS recipe (initially posted in 2012) because grocery prices are crazy right now. This is fast, delicious and can be altered.  We love this ground peas and peas just as is, but you can add in pasta, potato or rice.

One day in the past, I stumbled upon a video of a 91-year old Italian-American grandmother, cooking pasta and peas just the way her mother cooked them nearly every night for her family during the depression.

She used an onion, a potato, and a can of peas,…. all items that didn’t need refrigeration and cost mere pennies.

This took me back to a year ago when I attended a pot luck at the Italian Club in Nashville. Someone had brought this dish that I couldn’t stop eating.

It was a sauté of ground beef, peas, onions, and olive oil. Out of all the things I could have treated myself to, this dish took my plate back for three helpings.

I am not hear to talk about socio-economic times, discuss politics or to depress you. I’m not a complainer, but I am a dreamy realist. I see the world through food. (that statement was written in 2009 during the recession, and here we are today in 2024), in strange times for different reasons.

Can I be brutally honest with you?  While I count my blessings every day to have a warm bed and good food to eat, I am in sticker shock every time I go to the grocery store.  I shop daily because it’s convenient for me. I can walk to my local Publix and I make myself walk almost daily to the Whole Foods (3.5 miles one way).

I try to choose grass fed beef which is healthier, but let’s face it, at $8 a pound, sometimes I choose something else.

As a food blogger, I probably do cook in my kitchen more than most and am acutely aware of how the prices have gone up. I’m also aware of how diseases related to fast food are on the rise, and how families no longer sit at the table the way they probably did for that Italian grandmother.

Ground Beef and Peas is Budget Friendly

If we need to adjust our budget (and we do), my first concern is my food budget.  What do I need to sacrifice?

That’s why I have easy, healthy, real food choices, that are fast, and practically brainless.

The grandmother in the video made me think of my grandmother, who lived through the depression, but was like me, in that she liked good food good. And, she knew how to make a five minute meal taste like a new culinary invention.

Today is my grandmother’s birthday. She would be 105 years old. She would still be cooking the exact same way…healthy, flavorful, uniquely fast, perhaps influenced a bit by the depression. Don’t try to picture the little Italian grandmother standing at the stove for hours cooking for her family.

My grandmother owned her own beauty salon, and cooked exactly once a week on Sunday night, only after all her clothes and sheets were pressed, and her newspapers were read. She was a rare beauty that never stepped foot in town in a “uniform.” She was a fashionista, donning heels, hat and gloves and threw her curvy body on a bus every day to get to down town, making a scene as if the paparazzi were following her.

Her allure and charm weren’t cut out from her Sunday night quick fires. Everything she made was authentic, such as spinach fritters, chicken and olives, or crabs and spaghetti, but it was fast, quick, earthy and a bit sexy, always hitting the senses with a surprise.

Italian Ground Beef with Peas and Onions from an Italian Grandmother

There would be lecture that “americanos” pronounced “ameriganos” don’t know how to eat. I look at their skin and I can smell their hair and know the garbage they are eating. But, you my Angela (pronounced Ahngela) have a grandmother that knows about food. Just look at me and you can see that I eat right.” Yes, she said that.

Since her day, the American diet has changed in that on one hand it has gotten worse, and on the other hand it has gotten much better. There are two different kinds of kitchens cooking (or microwaving) in America today. I’m grateful my grandmother Rose Dee (mother of Retro Rose) pointed me in her direction and never owned a microwave.

How to Make Ground Beef with Peas and Onions

Ground beef with peas and onions may not exactly be a “depression” dish, but perhaps a bit reminiscent of the peas and pasta dish that blanketed many Italian Americans during the true depression era and even my grandmother’s table.

A sauté of peas and onions is very Italian. You must use olive oil for the right flavor and a good sea salt and freshly cracked pepper. Simplicity always requires great ingredients. Peas and onions are good alone, or combined with rice or with potatoes, but with ground beef, it’s dinner.

I will not tell you to mix three kinds of ground meat together to make it more “foodie” or to pretend this is restaurant fare. It’s not. It’s meant to be Sunday night home cooking.

You can use whatever ground meat you desire, even ground lamb would be quite tasty, but this is just ground beef and not extra lean. You want good (I mean animal-treated right) good, ground beef that has some fat in it, because that is where the taste is.

Ground Beef Ideas from Spinach Tiger

I would eat this any time, though because it’s just good food and so would you. Don’t you dare call it hamburger helper or ground beef casserole or I will come and put tape over your mouth and eat this in front of you. It’s rustic, but that doesn’t mean it’s a compromise.

It’s good food, in fact, it’s delicious food that will stretch your budget and your view of ground beef and what fast and affordable can be. Just serve with a nice loaf of crusty bread to sop up the juices, and don’t forget that glass of red wine.

Here is a different version of this recipe, with added greens.

More Ground Beef Recipes from Spinach Tiger

• Hamburger Steaks 
• Burger Steak Recipe with Mushroom Sauce
• No Beans Chili
• Ground Beef Taco Meat
• Eggroll in a Bowl
• Ground Beef and Cabbage Decontructed
• Stuffed Cabbage with Ground Beef
• Ground Beef Cabbage Stir Fry
• Picadillo

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Recession Delicious – Italian Ground Beef, Peas and Onions

An easy delicious way to eat ground beef with an Italian twist, green peas, onions.

Servings 4

Ingredients

• 1 large white onion diced
• 1 pound ground beef seasoned with salt and pepper
• 1 – 2 cups frozen peas
• olive oil
• 1 teaspoon butter
• red chile flakes
• freshly grated parmesan or pecorino optional
• fresh herbs mint, parsley, basil, oregano, thyme…they all work

Instructions

• Heat olive oil and butter. Add onions, saute until soft.
• Add ground beef that has already been flavored with salt and pepper. Cook until medium rare.
• Add in frozen peas, right at end and allow them to defrost and heat up, while the meat is on its way to medium-well done. Toss in fresh herbs, red chile flakes. Season to taste.

Notes

This is an EASY recipe. You may be tempted to keep adding other ingredients, but the simplicity is what gives this dish it’s proper structure and flavor. More is not always more.

The post Italian Ground Beef, Peas and Onions appeared first on Spinach Tiger.

The usuals, of course are ribs, pulled pork, and brisket. All good. All tasty. But a good sugar free barbecue sauce can make burgers sing, transform meatballs, and elevate meatloaf, replacing tomato ketchup or sauce with barbecue sauce.

Ingredients

• Tomato Puree (can use more ketchup)
• Apple Cider Vinegar
• Ketchup (or sugar free)
• Yellow Mustard
• Sugar Free Maple Syrup (can use a different sweetener)
• Garlic Powder (or a few cloves garlic)
• Onion Powder (can fine dice a medium onion instead)
• Worcestershire Sauce (make sure to see notes on this if you avoid gluten or fish)
• Salt
• Pepper
• Cayenne

I like sugar free barbecue sauce that has a little tang and isn’t too sweet or overpowering, and this recipe fits that. It works because it brings just enough acid to a dish for perfect balance.

More Recipes from Spinach Tiger

• Big Mac Sauce
• Comeback Sauce (for Crack Slaw)
• Peach Salsa
• Pulled Pork

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Sugar Free Barbecue Sauce

Sugar Free barbecue sauce for pork, ribs, burgers, meatballs, meatloaf and more.

Course condiment

Cuisine American

Keyword barbecue sauce, sugar free

Ingredients

• 1/4 cup apple cider vinegar
• 2 tablespoons yellow mustard
• 1 cup tomato puree
• 4 tablespoons sugar free ketchup see notes
• 2 tablespoons worcestershire sauce
• 2 tablespoons maple syrup (sugar free)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon liquid smoke

Instructions

• Add all ingredients together. Taste for seasoning. You can add heat if you desire with a pinch of cayenne pepper as an option, but only a pinch.

Notes

If you don’t have sugar free ketchup, add in another 1/4 cup tomato puree. 

The post Sugar Free Barbecue Sauce appeared first on Spinach Tiger.

How Can Chicken Thighs Bake in 30 Minutes?

First, I took the thighs out 90 minutes before baking to take the chill off.

Second, these are Bell & Evans chicken thighs (not sponsored) which are air chilled, not soaked in water. I’ve tested different brands and this brand always cooks the best. Always look for air-chilled chicken. It cooks faster, and crispier because it’s not water logged and the skin contains a lot less moisture.

Third, they are baked at a high temperature of 425 degrees F. (215 C). Do not let this high temperature scare you. I do it all the time, especially with roasting whole chicken.

Why You Should Make Olive Oil Chicken Thighs

It’s easy. And you get a big return for such little work. You can season with your favorite Italian seasoning (or not). You can just use salt and pepper and they are still crispy, tasty and have umami satisfaction.

• Dry the chicken.
• Leave out at room temperature (salted).
• Season as desired.
• Generously pour high quality olive oil over each thigh.
• Bake for 30 minutes or until temperature reaches 175 – 195 F.

Temperature for Chicken Thighs

Chicken breasts (white meat) should be cooked to 165 F. However, you want to increase this for thighs. Thighs have a lot of internal/external fat and a lot of connective tissues that needs to be thoroughly cooked. This is important. Your thighs will bake crispy and be so much better.

Variations

The whole point of this recipe is to have a minimal dish with maximum flavor. However, you can easily boost the flavor profile with these ideas:

• Sun-dried tomatoes placed in olive oil.
• Flavored Olive Oil – soak garlic cloves in oil for a few hours, while chicken is coming to room temperature.
• Zest citrus in olive oil before using.
• Sprinkle umami powder on thighs before pouring olive oil.
• Place garlic cloves all around the chicken, which will roast in the olive oil.

Add Cauliflower Rice

Once the chicken thighs are done, remove from pan, leaving the juices in the pan. Add frozen cauliflower rice and cook until rice is cooked through. Season with more salt and pepper if needed.

More Chicken Thigh Recipes

• Greek Chicken Thighs
• Chicken Thighs with Cauliflower
• Stove Top Chicken Thighs with White Wine
• Chicken Thighs with Tomatoes
• Italian Chicken Thighs with 40 Garlic Cloves
• Chicken Thighs with Lemon, Turmeric and Sweet Potatoes

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Crispy Olive Oil Chicken Thighs

Delicious Tender Chicken Thighs with Crispy Skin with Olive Oil. Skin is crispy and done in 30 minutes.

Course Entree

Cuisine American

Keyword chicken thighs

Prep Time 8 minutes minutes

Cook Time 50 minutes minutes

Servings 4 chicken thighs

Ingredients

• 4 chicken thighs
• 1/4 cup olive oil
• 2 tablespoons Italian Herbs
• salt, pepper

Cauliflower Rice

• 1 package cauliflower rice

Instructions

• Salt chicken thighs and refrigerate for a few hours to overnight, if you have the time. If not, salt and season. Have chicken sit out for an hour, before baking.
  
• Heat oven to 400 degrees F.
• Arrange chicken in large cast iron pan or baking dish so that chicken pieces are not touching.
• Pour olive oil generously over each chicken thigh. Add more seasoning if needed.
• Bake for 30 minutes. Check temperature. You want 190 degrees F. This will ensure crispy skin and all the tendons in the thighs will break down.
  

Cauliflower Rice

• Remove the chicken from the pan, leaving the juices. Cook frozen cauliflower rice, turning frequently for about 10 minutes or until it's cooked through.
  

The post Crispy Olive Oil Chicken Thighs in Only 30 Minutes appeared first on Spinach Tiger.

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

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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.