Category Archives: BBQ

Elderberry Lime Chicken & Veggie Kabobs + Heirloom Tomato, Peach & Mozzarella Salad

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Grilled Chicken and Veggie Kabobs

I love grilling in the Summertime – and there’s nothing easier, tastier and healthier than Grilled Chicken and Vegetable Kabobs!

Heirloom Tomato, Peach & Mozzarella Salad

I also love a delicious salad using the fruits and veggies of the season – try my Heirloom Tomato, Peach & Mozzarella Salad which is bursting with fresh flavors!

Grilled Chicken & Veggie Kabobs

I developed these recipes for my client Seven Barrels, who makes spectacular infused olive oils and vinegars. I wanted to create a refreshing recipe for their Summer promotion, so I created a marinade for the kabobs and a vinaigrette dressing for the salad using their Elderberry Balsamic Vinegar and Lime Olive Oil – a delicious combination!

Heirloom Tomato Peach Mozzarella Salad

Hope you’re enjoying your Summer and enjoy these recipes at your next cookout! 🙂

Check out Seven Barrels website for more product information

Grilled Chicken & Veggie Kabobs

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 4 to 6

Grilled chicken and summer veggie kabobs in an Elderberry Lime Marinade - perfect for Summer!

Ingredients

  • Grilled Chicken & Veggie Kabobs:
  • 2 pounds boneless chicken thighs (skinless), cut into 1-inch chunks
  • 2 bell peppers (red, yellow, orange or green), cut into 1-inch chunks
  • 1 large red onion, cut into large chunks
  • 1 large zucchini, cut into large chunks
  • 1 large yellow squash, cut into large chunks
  • 1 cup Elderberry Lime Marinade (recipe follows)
  • Sea salt and freshly ground pepper, to taste
  • Elderberry Lime Marinade:
  • ½ cup Seven Barrels Lime Olive Oil
  • ½ cup Seven Barrels Extra Virgin Olive Oil
  • ¼ cup Seven Barrels Elderberry Balsamic Vinegar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 2-3 cloves garlic, minced
  • 2 tablespoons fresh basil or parsley, minced
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper, to taste

Instructions

  1. Grilled Chicken & Veggie Kabobs:
  2. Place chicken and vegetables in large plastic ziplock bags and pour 1/2 of the Elderberry Lime Marinade over each, letting marinade in the fridge for at least two hours up to eight hours.
  3. Pre-soak wooden skewers in water for at least 15-20 minutes, and preheat grill on medium-high heat.
  4. Thread the chicken and vegetables evenly spaced on separate skewers and discard the marinade except for a small amount to use while grilling.
  5. Lightly oil the grate and grill chicken skewers until opaque and juices run clear (about 12-15 minutes) and the vegetable skewers for about 8-12 minutes until soft and beginning to brown. Turn and brush with extra marinade frequently. Season with additional salt and pepper to taste.
  6. Transfer the skewers to a warm platter and serve immediately.
  7. Elderberry Lime Marinade:
  8. In a bowl, whisk together the olive oil, vinegar, soy sauce, honey, garlic, basil or parsley, garlic salt and black pepper. Cover and set aside until ready to marinade the chicken and vegetables.
  9. Makes 1 ¼ cups.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2016/08/03/elderberry-lime-chicken-veggie-kabobs-heirloom-tomato-peach-mozzarella-salad/

Heirloom Tomato, Peach & Mozzarella Salad

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 6-8

A gorgeous Summer salad made with heirloom tomatoes, fresh peaches, mozzarella, basil, arugula in an Elderberry Lime vinaigrette dressing topped with sunflower seeds.

Ingredients

  • Heirloom Tomato, Peach & Mozzarella Salad:
  • 2 large handfuls of baby arugula
  • 2 peaches, cut into wedges
  • 1 Heirloom tomato, cut into wedges
  • ½ cup cooked corn
  • ½ cup cucumber, cut into wedges
  • 1 cup cherry tomatoes
  • 1/3 ball of burrata or fresh mozzarella
  • 1/2 cup toasted sunflower seeds
  • Fresh basil
  • Sea Salt, to taste
  • Freshly ground black pepper, to taste
  • Elderberry Lime Vinaigrette:
  • 2 garlic cloves, finely minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup Seven Barrels Elderberry balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup Seven Barrels Lime Olive Oil

Instructions

  1. Heirloom Tomato, Peach & Mozzarella Salad:
  2. On a large plate, arrange the arugula, peaches and heirloom tomato wedges. Sprinkle corn and cucumber over the salad.
  3. Carefully rip the ball of burrata or mozzarella into pieces and scatter on top of the salad along with the cherry tomatoes. Sprinkle with toasted sunflower seeds, salt and pepper and a few basil leaves.
  4. Drizzle with a few tablespoons of the Elderberry Lime vinaigrette and serve immediately. Serve with extra dressing and additional salt and pepper, if desired.
  5. Elderberry Lime Vinaigrette:
  6. Combine all the ingredients except the olive oil in a medium bowl and whisk together well. Once combined, stream in the olive oil and continue to whisk until the vinaigrette comes together. Taste and adjust salt and pepper as needed.
  7. Note: The dressing can be stored and refrigerated for 1 week.
  8. Makes approximately 3/4 cup.
http://www.theartfulgourmet.com/2016/08/03/elderberry-lime-chicken-veggie-kabobs-heirloom-tomato-peach-mozzarella-salad/

 

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Favorite Game Day Recipes for the Super Bowl!

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superbowl 2016

So the big day is right around the corner..Super Bowl, yay! I’m not really partial to either team and am not even a huge football fan, but i LOVE LOVE LOVE the Super Bowl simply because of the fun parties, the commercials, and the food and drinks, of course.

So in spirit of the football party season, I’ve rounded up some of my favorite game day recipes that are perfect for a crowd. Finger foods, appetizers, dips and spreads and small bites to party in style! Stay tuned later this week for some fun cocktail ideas for the big game too..may the best team win! #gopanthers #gobroncos

#FOOTBALL #FOOD!

Sloppy Joes

Devishly Good Sriracha Jalapeño Honey Sloppy Joes

Amazing Macaroni and Cheese

Amazing Macaroni and Cheese

Parmesan-Garlic-Artichoke-Dip

Parmesan Garlic Artichoke Dip

Taco Pizza

Seriously Delish Taco Pizza

Spicy Cajun Chili

Spicy Cajun Chili

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole

Meatball Madness!

Meatball Madness!

Homemade Rustic Pizzas

Homemade Rustic Pizza

Chili Rub Slow Cooker Pulled Pork

Chili Rub Slow Cooker Pulled Pork

Mini Tarts

Sweet and Savory Mini Tarts

Chic Thumbprint Cookies

Chocolate Thumbprint Cookies

Chocolate Orange Tart

Glazed Chocolate Orange Tart

Click here to find some more great celebrity chef #recipes to celebrate the Super Bowl on NFL.com

And some more game day recipe ideas on Food Network!

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Cooking with Color 4 Kids TV Summer Edition + Recipes from Spring Show

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#CookingwithColor4Kids

 

My #CookingwithColor4Kids TV Show Summer Edition is LIVE and what a fun show we have for you…Thanks to all the amazing kids and parents who were on the show and for cooking and sharing all your awesome Summer recipes with us!

CWC_SummerFoods

Lily McGee & Jennifer Hess McGee made us some fresh and healthy Summer Jar Salads

Maxwell Leduc from Canada talks about his favorite Summer dishes to make and how he cooks gluten-free

Ava Llorca makes us fresh Strawberry Shortcake from scratch – her favorite Summer dish

Deborah Berg from Israel makes us a delicious Beet Salad fresh from her garden

Jacob and Cooper Nixon from Charlotte NC make Strawberry Shortcakes and Caprese Salads with fresh fruits and veggies from their Dad Jeff Nixon‘s garden

Jonathan and Nichelle Pace talk about how they make homemade Pancakes and BBQ Chicken

LIVE on our YouTube Channel at – https://youtu.be/MDVf1k-3Eng

BRIC

Also airs on Brooklyn Public Network television tomorrow Sat July 18 at 11:30 am EST in Brooklyn on:
Cablevision channel 67
Time Warner channel 34
RCN channel 82
AND in all 5 boroughs of #NYC on Verizon channel 42

VIEW ONLINE LIVE at BCAT TV Network Channel 1 Sat July 18 at 11:30 am – http://bricartsmedia.org/community-media/watch-brooklyn-public-network

COOKING WITH COLOR 4 KIDS SPRING 2015 SHOW

AND…if you missed our Spring Show from May – you can also watch it online at https://youtu.be/YYVsNgMpZig

I made some fresh and healthy Caprese Salad Skewers, Straw and Hay Pasta with Peas & Pancetta in a light creamy Parmesan Sauce and a delicious Strawberry Rhubarb Eton Mess for dessert! I also had a Guest Chef from our video crew make a big batch of Mediterranean Tabbouleh for us on the show..so good!

HealthCorps Kids

Also check out the video also on our Spring show of the HealthCorps kids from a high school in the Lower East Side, NYC cooking Fish Tacos for Cinco de Mayo – so many healthy and fresh things going on over there!

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Cooking with Color 4 Kids was also just featured in Lodging Magazine this month – read the article online here!

Below are my #recipes from the Spring show..hope you enjoy and Happy Summer!

Caprese Salad

Caprese Salad Skewers

Ingredients
1 container of cherry tomatoes
1 bunch of fresh basil
1 container fresh mozzarella balls
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or 1 cup for glace
Sea salt
Freshly cracked black pepper

Preparation
Assemble tomatoes, rolled basil leaves and mozzarella balls on medium-sized toothpicks or small wooden skewers.

Drizzle with olive oil, 1/4 cup of balsamic vinegar and salt and pepper.

To make balsamic glace (a thicker cooked down version of balsamic vinegar), add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, reduce the heat to simmer and cook for about 10-15 minutes until it reduces to a syrupy consistency. Dip a spoon into the vinegar to check for thickness. As it cools the syrup will also thicken.

Drizzle balsamic glace evenly over the caprese skewers and serve immediately.

Makes 12 skewers.

Straw and Hay Pasta

Straw and Hay Pasta 

Ingredients

Kosher salt and freshly ground pepper
4 scallions
2 cloves garlic, minced
2 tablespoons olive oil
1 cup frozen baby peas, defrosted
4 ounces (1/2 cup) diced pancetta
2/3 cup chicken broth
1/2 cup heavy cream or half and half
1/2 pound dry egg fettucine or linguine
1/2 pound dry spinach fettucine or linguine
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Preparation

Bring a large pot of salted water to a boil over high heat.

Meanwhile, heat olive oil in a large saucepan over medium heat.

Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted.

Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.

Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.

Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).

Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.

Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.

Serves 6.

Strawberry Rhubarb Eton Mess

Strawberry Rhubarb Eton Mess

Ingredients

Meringues
2 egg whites
1/2 cup sugar
1/4 teaspoon vinegar
1/4 teaspoon corn starch
1/2 teaspoon vanilla extract
Strawberry Rhubarb Compote
1 cup chopped rhubarb
1 cup sliced strawberries
1/2 cup orange juice
1/4 cup sugar or honey
1 teaspoon orange or lemon zest

Whipped Cream
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Preparation

Make the Meringues:
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper or silicone mat.

Whisk the eggs with a mixer on medium speed until soft peaks form. Increase speed to medium high and slowly add the sugar, one spoonful at a time. Continue beating until sugar is completely incorporated and the stiff peaks form. Gently fold in the vinegar, cornstarch and vanilla with a spatula.

Spoon the meringue into twelve large dollops on the baking sheet.

Bake for 90 minutes or until the surface of the meringues are dull and they feel dry to the touch. Let the meringues cool for at least an hour or overnight.

Strawberry Rhubarb Compote:
Preheat a sauce pan over medium high heat, and add the rhubarb, strawberries, OJ, sugar and orange or lemon zest.

Bring to a boil and stir occasionally, then reduce the heat to low and simmer for about 10 minutes until the fruit is soft and starts to fall apart.

Set aside and let cool to room temperature (or store in an airtight container in the refrigerator if making ahead for up to 1 week).

Whipped Cream: (can also use store-bought if you prefer to not make your own)
In a large mixing bowl, whip together the heavy cream, sugar and vanilla with a whisk until soft peaks form.

Assemble the Eton Mess:
Crumble meringues into a large mixing bowl.

Top with spoonfuls of whipped cream and strawberry rhubarb compote in layers and fold until just barely combined.

Divide evenly between six dessert bowls or glasses and serve immediately.

Serves 6.

tabbouleh

Mediterranean Tabbouleh

Ingredients

1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling hot water
2 cups finely chopped fresh parsley
1/2 cup chopped fresh mint
2 medium tomatoes, cut into 1/4 inch pieces
1/2 seedless cucumber, peeled, cored and cut into 1/4 inch pieces
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste

Preparation

Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over the bulgur, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a fine mesh colander, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with all the ingredients, and 2 tablespoons of olive oil, until combined well.
This dish can be served as a side salad or main dish, along with an assortment of grilled meats, pita bread and falafel with hummus.

Makes 4 to 6 servings.

Download the recipes below as a PDF:

CWCMay2015_CapreseRecipe

CWCMay2015_EtonMessRecipe

CWCMay2015_StrawHayPastaRecipe

CWCMay2015_TabboulehRecipe

#cookingwithcolor #cookingwithkids #kristenhess #theartfulgourmet #artfulgourmet #ediningnews #bric #foodtv #springrecipes #summerrecipes

 

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Devilishly Good: Sriracha Jalapeno Honey Sloppy Joes

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Devilish Sriracha Jalapeno Sloppy Joes

Sloppy Joes have gotten a bad rap in history over the years, haven’t they? When I think of Sloppy Joes I usually revert to some bad memories of the hair-netted lunch ladies in frocks serving them up on plastic trays in the cafeteria along with a side of some mushy peas and corn with a dried up chocolate chip cookie, along with the scary smells that came out of the school kitchen back in those days.

Devilish Sriracha Jalapeno Sloppy Joes

I had some extra ground beef in the freezer and wanted to make something different. Not another burger. Or meatloaf. Or batch of spaghetti and meatballs. But something I haven’t had in a loooonnnggg time, and Sloppy Joes fit the bill. But how could I remake this old-fashioned simple sandwich a bit tastier and appealing without looking like a big plate of mush?

Devilish Sriracha Jalapeno Sloppy Joes

I was determined to take these elementary school BBQ sammies to the next level by kicking them up a notch in heat level. I added some sliced jalapeños and Sriracha and some hot pepper sauce to the mix to give it some nice spiciness, but kept the caramel sweet undertones by mixing some honey into the brown sugar, and used Cabernet vinegar and shallots which are also a bit sweeter than traditional onion and help balance out the spicy heat a bit more.

Devilish Sriracha Jalapeno Sloppy Joes

The result was a perfectly sweet and spicy sauce mixed with the ground beef and peppers and jalapeños in every bite. Served on a buttered toasted bun, with a side of pickles and chips. YUM. What would have been even better is some melted cheese on the buns, which I highly recommend. So don’t be afraid of that old school cafeteria food – if you make it yourself and give it a little twist, it’s actually quite spectacular. And devilishy delicious.

Devilishly Good: Sriracha Jalapeno Sloppy Joes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6

Sloppy Joes with a kick! Made with Sriracha and Jalapenos for heat, plus tangy Dijon mustard, Worcestershire, honey and brown sugar for some sweetness.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 shallots, diced (or 1 medium onion)
  • 1/2 cup red bell pepper, diced
  • 1 tablespoon minced garlic
  • 1/4 cup diced jalapenos
  • 1 pound ground beef/sirloin
  • 1/4 cup water
  • 1 cup tomato sauce
  • 1/2 cup ketchup
  • 2 tablespoons Sriracha hot sauce (less or more to taste)
  • 1/2 tablespoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Cabernet vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon local honey
  • 1 teaspoon Montreal steak seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 6 large Kaiser sandwich rolls (sesame or onion or poppy)

Instructions

  1. Heat oil and butter in a large saute pan over medium heat.
  2. Add the shallots and red pepper and cook for about 5 minutes until soft.
  3. Add the garlic and jalapenos and cook for another minute or so, stirring often.
  4. Add the ground beef and cook for about 10 minutes until no longer pink.
  5. Stir in water, tomato sauce, ketchup, Sriracha, red pepper flakes, Worcestershire, mustard, vinegar, brown sugar, honey and all the seasonings and bring to a bubbling simmer.
  6. Reduce heat to low and simmer covered, for at least 30 minutes, stirring occasionally, to let all the flavors meld together.
  7. Toast or grill the sandwich rolls (buttered, if you like). You can also melt some cheese on the buns for some extra cheesy flavor.
  8. Top the bottom of the buns with the Sloppy Joe mixture and serve hot.
  9. Serve with a side of pickles and crispy chips.

Notes

Serve on buttered toasted or grilled buns with a side of pickles and chips. Can also melt cheese on the buns before topping with Sloppy Joe mixture.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2015/04/23/devilishly-good-sriracha-jalapeno-honey-sloppy-joes/
Devilish Sriracha Jalapeno Sloppy Joes

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King Crab BLT’s + a Gorgeous New Candy Red Toaster | KitchenAid Blog

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Crown the BLT for KitchenAid
Crown the BLT for KitchenAid

There’s nothing I love to eat more in the summer than some fresh seafood to enjoy with friends for a backyard BBQ, picnic or beach party. Everyone loves Lobster Rolls, but they can get a little pricey, and take a lot of work to make enough for a crowd. If you’re in the mood for seafood, Alaskan King Crab BLT sandwiches are a fresh, healthy and less expensive alternative, and a fun addition to your next outdoor BBQ party or picnic. And, they’re a breeze to make with the help of the new KitchenAid Pro Line® Series 4-Slice Automatic Toaster.

KitchenAid Toaster
KitchenAid Toaster

This gorgeous candy apple red beauty is a new product in the KitchenAid’s Pro Line® Series engineered and designed for culinary pros (and is no ordinary toaster at that!) It’s not only a beautiful addition to your kitchen appliance collection, but also smart as a whip with plenty of options to make the perfect piece of toast in a snap. And it even comes in three sleek colors to choose from: black, white or red. Isn’t it pretty?

King Crab BLT
King Crab BLT

These delicious Crab BLT’s are made with fresh lump Alaskan King crab meat (you can find it in your local grocery market in the seafood section or buy it fresh from a seafood market). They have tons of flavor from all the fresh veggies and herbs inside: minced red bell peppers, jalapenos, fresh cilantro, scallions and chives. For some extra kick, I add a dash of spicy Sriracha (hot chile pepper sauce), a little bit of mayonnaise, fresh lemon juice and capers, and a few breadcrumbs to bind them all together. Simply make the crab cakes by patting them into medium size patties, then coat them in some Japanese Panko breadcrumbs and lightly fry them to perfection in some oil and drain. Rest the crab cakes on a gorgeous bed of lettuce and juicy tomatoes, garnished with crispy bacon and a light and refreshing coleslaw for crunch. The crowning touch is a homemade Sesame-Sriracha Mayo on a beautifully toasted  (or grilled) sesame hard roll. Let the fun begin!

CLICK HERE TO GET THE RECIPE & LEARN MORE ON THE KITCHENAID BLOG

 

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Celebrating Memorial Day with Stoli Vodka! Grilled Honey Orange Chicken Skewers w/ Cucumber-Orange-Cilantro Salsa | Honey Orange Blossom Cocktails

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Cooking with Stoli Vodka for Memorial Day Weekend

There’s no better time than Memorial Day weekend to break out the grill and cook up some tasty BBQ to celebrate the beginning of Summer! I had the opportunity to create some recipes with Stoli Vodka for the holiday and decided to make Grilled Honey Orange Chicken Skewers with a Cucumber Orange Cilantro Salsa – a savory and light dish with tons of flavor and a hit of refreshment from the oranges and cucumbers. I used Stoli Ohranj (Orange flavor) and Stoli Sticki (Honey flavor) in both the chicken marinade and my delicious Honey Orange Blossom Cocktails.

The cocktails are made with a shot of each Stoli vodka flavor, honey, orange blossom water, vanilla extract, and organic lemon infused sparkling spring water, garnished with fresh orange slices and edible flowers. It’s light and refreshing with just a dash of honey and orange to cool your palette. It reminds me of a Creamsicle (remember those??) – the perfect treat for a hot Summer day.

I hope you enjoy the recipes and have an amazing Memorial Day weekend with family and friends..as for me, I’m hitting the beach for a dose of sunshine and R&R!

Stoli Ohranj Honey Blossom Cocktail

 

Grilled Chicken Skewers with Orange Cucumber Cilantro Salsa

Grilled Honey Orange Chicken Skewers w/ Cucumber-Orange-Cilantro Salsa

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4-6

Ingredients

  • Honey Orange Chicken:
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • ¼ cup fresh squeezed orange juice
  • ¼ cup olive oil
  • 1 tablespoon Stoli Ohranj vodka
  • 1 tablespoon Stoli Sticki vodka
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh cilantro
  • 2 cloves garlic, minced fine
  • 6 chives, minced fine
  • ½ teaspoon grated orange zest
  • 1/8 teaspoon cayenne pepper
  • Sea salt and freshly ground black pepper, to taste
  • ½ red onion, cut into large chunks
  • 1 red, yellow or orange bell pepper, cut into large chunks
  • Cucumber-Orange-Cilantro Salsa:
  • ½ large orange, chopped fine
  • ½ cucumber, diced fine
  • 1 tablespoon chopped fresh cilantro
  • 6 chives, minced fine
  • 1/2 jalapeno, minced fine
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Honey Orange Chicken:
  2. Cut chicken into large chunks and set aside.
  3. Soak wooden skewers in water for at least an hour before using (or simply use metal skewers to make your life easier).
  4. Combine next 11 ingredients (orange juice through S&P) in a large mixing bowl, add chicken and let marinade in the refrigerator for at least 30 minutes up to 2 hours.
  5. Remove chicken from fridge and let stand at room temperature for at least 15 minutes.
  6. Preheat a grill or grill pan over medium-high heat.
  7. Thread marinated chicken, red onion and bell peppers onto skewers (should make at least 4 large or 5 medium skewers).
  8. Grill chicken skewers about 10-12 minutes until cooked through (internal temperature should read 165 degrees), turning once.
  9. Serve with Cucumber-Orange-Cilantro and grilled pita or flatbread and Stoli Honey Orange Blossom Cocktails.
  10. Cucumber-Orange-Cilantro Salsa:
  11. In a medium mixing bowl, add diced cucumber, orange pieces, fresh cilantro, chives and diced jalapeno.
  12. Add olive oil and vinegar, and S&P to taste, mixing thoroughly.
  13. Serve on top of grilled chicken skewers or on the side.
http://www.theartfulgourmet.com/2013/05/22/celebrating-memorial-day-with-stoli-vodka-grilled-honey-orange-chicken-skewers-w-cucumber-orange-cilantro-salsa-honey-orange-blossom-cocktails/

Cooking with Stoli Memorial Day

 

Stoli Ohranj Honey Blossom Cocktail

Stoli Honey Orange Blossom Cocktails

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 cocktail

Ingredients

  • 1 shot Stoli Ohranj vodka
  • 1 shot Stoli Sticki vodka
  • 2 tablespoons honey
  • 1 tablespoon Orange blossom water
  • 1 teaspoon vanilla extract
  • 10.5 fl oz Sparkling lemon spring water
  • Orange slices, for garnish
  • Edible flowers, for garnish

Instructions

  1. Add vodka, honey, orange blossom water and vanilla into a cocktail shaker and mix together with a tall spoon.
  2. Add ice and sparkling lemon spring water and close lid securely.
  3. Shake gently until mixed together.
  4. Serve in cocktail glasses over ice, garnish with orange wedges and edible flowers.
http://www.theartfulgourmet.com/2013/05/22/celebrating-memorial-day-with-stoli-vodka-grilled-honey-orange-chicken-skewers-w-cucumber-orange-cilantro-salsa-honey-orange-blossom-cocktails/

Grilled Honey Orange Chicken Skewers with Cucumber Orange Cilantro Salsa

Stoli Sticki and Stoli Ohranj

About Stoli Vodka

Stoli Sticki has hints of honey and herb flavors, slightly sweet and floral.

Stoli Ohranj has a bright orange flavor of orange zest and varied flavors such as mandarin, kumquat and tangerine with a hint of lemon.

The two mixed together are the perfect combination for my BBQ marinade and refreshing cocktails!

Find out more about Stoli Vodka

Become a fan on Stoli’s Facebook page

Become a fan on Twitter: http://bit.ly/11deDwL

Become a fan on Pinterest: http://bit.ly/197F9PJ

 

 

 

 

 

 

 

This is a sponsored post created for Stoli Vodka – I received samples of Stoli product for purposes of sampling and creating recipes and photographs for the Stoli brand. All opinions, recipes, ideas and photographs are my own, copyright © 2013 Kristen Hess/The Artful Gourmet.

Please do not share or use images without my expressed permission. If you want to share this post on social media, feel free, as long as you credit the story and recipes and photos to Kristen Hess/The Artful Gourmet and provide a link back to the original story on my website. Thanks!

Savor Stoli Responsibly. STOLICHNAYA® Premium Vodka. 40%
Alc/Vol. Distilled from grain. William Grant & Sons, Inc. New York, NY. © 2012 Spirits International, B.V

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Pork-a-Palooza! Pulled Pork Recipes & Cookbook Giveaway (Good Food to Share by Sara Kate Gillingham-Ryan)

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It’s that time of year again as Summer is ending and the weather is changing, perfect time of year for game day parties, Labor Day parties and heartier fare for a crowd. When I think about the perfect food to celebrate early Fall with friends and family, Savory Slow-Cooked Pulled Pork comes to mind.

Chef preparing Pulled Pork
Chef preparing Pulled Pork

Last week I was invited to a special Pork-a-Palooza! event in Chelsea sponsored by The National Pork Board – I had the opportunity to hear Sara Kate Gillingham-Ryan – food writer, recipe developer and author of the popular website The Kitchn, speak about her love for Pork and all the simple delicious ways you can make it just by throwing a gorgeous Pork Shoulder (or any cut you choose) braised in the oven, grilled or in a Crock Pot with your veggies, seasonings and marinades and letting it cook slow and low until you get juicy, flavorful, melt-in-your-mouth goodness.

Herb Rub Oven-Braised Pulled Pork
Herb Rub Oven-Braised Pulled Pork

We sampled three different varieties of Pulled Pork (Chili Rub Slow Cooker Pulled Pork, Savory Rub Grilled Pulled Pork, and Herb Rub Oven-Braised Pulled Pork) and got creative by whipping up some tasty Pork dishes for ourselves such as Pulled Pork Soft Tacos, Fried Rice, Caesar Wraps, Quesadillas, Egg Scrambles, Pizzas, Baked Potatoes, Tostadas, Salads, Sliders, and Grilled Cheese. Talk about an inspiring delicious event!

Pulled Pork Taco, Salad and Grilled Cheese!
Pulled Pork Taco, Salad and Grilled Cheese!

Check out the awesome food and drinks we devoured in the gallery below, and try a delicious recipe for Chili Rub Slow Cooker Pulled Pork, compliments of the National Pork Board. Check out more great pork recipes and all the different cuts of pork you can make on www.porkbeinspired.com

VIEW SLIDESHOW

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Chili Rub Slow Cooker Pulled Pork

Chili_Rub_Slow_Cooker_Pulled_Pork_recipe
Chili Rub Slow Cooker Pulled Pork

1 3-pound boneless pork shoulder or sirloin meat
2 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne powder
1 tablespoon canola oil or other neutral-flavored oil
1/2 cup chicken broth

Line a 9×13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt and cayenne. Rub the mixture all over the sides of the meat, pressing to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.

In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.

Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.

Serving suggestions: This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbeque sauce and slaw, or enjoy it in your favorite chili reicpe or on top of a Tex Mex Caesar salad.

Prep time: 10 minutes
Cook time: 5 1/4 to 8 1/4 hrs
Serving size: 8 to 10 servings

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Cookbook Giveaway!

Good Food to Share, by Sara Kate Gillingham-Ryan

*THE GIVEAWAY HAS ENDED AND OUR WINNER IS YOLANDA BARAJAS SMITH! CONGRATULATIONS!

I am giving away one (1) copy of Sara Kate Gillingham-Ryan’s cookbook, Good Food to Share, to one lucky person, drawn by random. If you haven’t seen this cookbook, you absolutely need to! It’s hardcover, and full of gorgeous food photography and recipes for entertaining with family and friends. Sara has amazing menus for planning a simple supper or an impromptu dinner party with fresh and flavorful ingredients and gives great tips for cocktail, beer and wine pairings for whatever occasion you are planning to have with friends.

All you need to do to receive one (1) entry, is to leave a comment on this post what is your favorite way to prepare and eat Pulled Pork.

For additional entries, tweet this post, pin it, share it on Facebook (you’ll get separate entries for each!), and let me know in separate comments on this post that you’ve done so. For even more entries, follow Artful Gourmet on Twitter and Facebook and also let me know you’ve done so!

The giveaway begins on Friday August 31st and will end on Sunday, Sept 9th at 11 pm EST. Please leave your email with your comments (this  will not be made public) so that I can contact the winner of the giveaway and send the cookbook. Good luck! I hope you enjoy the recipes and make some fun, creative Pulled Pork recipes yourself!

 

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A Delish Father’s Day Menu

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Summertime is always my favorite time of year – when the sun is always shining, a warm breeze is in the air, and all the flowers, fresh herbs, fruits and vegetables are in full bloom. Everyone is out grilling BBQ, visiting the farmer’s markets, having picnics in the park and enjoying the sunny, lazy days with friends and family. With Summer quickly approaching, I created this great Father’s Day Menu you’ll love: Grilled Rosemary and Garlic Steak with Portabella Mushrooms and Peppers, a Bistro-Style Herbed Potato Salad and a refreshing Watermelon-Strawberry Salad.

Roasted Garlic Rosemary Steak
Roasted Garlic Rosemary Steak

This is an easy and delicious recipe for Grilled Rosemary and Garlic Steak with Portabella Mushrooms and Peppers that has a tangy garlic and red wine flavor. Start with Tavern Direct Roasted Garlic Cabernet (or any red-wine and garlic vinaigrette dressing) to marinate the steak and veggies before grilling to give it a tender robust flavor. After grilling, top it all off with Steak Sauce, fresh rosemary and a bit of Kosher salt and fresh cracked pepper for a healthy, tasty Summer BBQ!

Strawberry-Watermelon Salad
Strawberry-Watermelon Salad

This Watermelon and Strawberry Salad is a simple combination of fresh watermelon, strawberries and a few blueberries mixed in with a little bit of lemon juice, sugar and water to make a simple refreshing syrup to macerate the fruit. This is how we traditionally make the fruit salad but you can also toss the fruit in a citrus-infused balsamic vinegar for a tangy contrast with the sweet fruit – I recommend Tavern on the Green Citrus Balsamic– a refreshing blend of orange, tangerine and lime essence.

Bistro-Style Herbed Potato Salad
Bistro-Style Herbed Potato Salad

The French-Bistro Herbed Potato Salad is made with salt potatoes and fresh herbs, a lightened up version from the heavier mayonnaise-laden salads from our family picnics of the past. It calls for salt potatoes (red or yellow), shallots, parsley and thyme tossed in an oil, vinegar and Dijon mustard base making it light and tangy. Fresh parsley adds some green…and the sweet shallots mixed with thyme, dill and onions gives it a nice tangy flavor. I added some dried dill (you could also use fresh) and a few chopped green onions for an extra dash of flavor – enjoy!

Roasted Garlic and Rosemary Steak with Portabella Mushrooms and Peppers

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Yield: 4

Ingredients

  • 4 steaks (T-bone, NY Strip or Ribeye), about 1 ½ inches thick
  • 3 red, yellow & orange peppers, julienned
  • 3 Portabellos, stems removed, sliced
  • 1 cup Tavern Direct Roasted Garlic Cabernet Marinade (or red-wine vinaigrette dressing)
  • Kosher Salt
  • Freshly ground black pepper
  • Steak Sauce, for serving if desired (Tavern Direct or desired brand)
  • A few sprigs of fresh rosemary, snipped

Instructions

  1. Preheat a charcoal grill or grill pan to medium high. Preheat a separate medium-sized sauté pan over medium heat.
  2. Place steaks in a baking dish or large freezer bag and pour marinade over steaks, coating evenly. Sprinkle steaks with salt and pepper and rosemary and let marinate for up to 1 hour at room temperature uncovered.
  3. Slice bell peppers and Portobello mushrooms and marinate in separate mixing bowls. Sprinkle salt and pepper over both and mix through, marinating for approximately 30-45 minutes.
  4. Spray the sauté pan with cooking spray or olive oil. Sauté the sliced peppers until soft and slightly browned about 5-7 minutes. Remove and cover with foil.
  5. Spray the grill or grill pan with cooking spray or olive oil and place Portabella mushrooms on grill. Cook approximately 5-7 minutes per side until soft and grill marks appear. Remove and cover with foil on a separate plate.
  6. Let the charcoal grill or grill pan heat up to high again. Spray with oil and cook steaks approximately 5 minutes per side (for medium rare), 7-8 minutes per side (for medium).
  7. Remove steaks from grill and let sit for 5-10 minutes under foil tent to let juices redistribute. Plate and serve steaks with mushrooms and peppers.?Drizzle the Steak Sauce over steak, if desired.
  8. Sprinkle Kosher salt and pepper to taste. Garnish with fresh rosemary.
  9. Serves 4.
http://www.theartfulgourmet.com/2012/06/14/a-perfect-summer-fathers-day-menu/

Bistro-Style Herbed Potato Salad

Serving Size: 6-8

Ingredients

  • 2 pounds salt potatoes, halved (or new potatoes)
  • Sea salt and freshly ground black pepper?
  • 1/4 cup olive oil (light yellow, not extra virgin)
  • 3 tablespoons Dijon or grainy mustard
  • 2 tablespoons Champagne or white wine vinegar
  • 1 small shallot, minced
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoons chopped fresh thyme
  • 1/2 tablespoons fresh dill
  • ½ teaspoon dried Fines herbes
  • 1/4 small Vidalia onion, chopped fine
  • 1-2 green onions, sliced

Instructions

  1. Place potatoes in a large pot of cold salted water so that potatoes are covered approximately under 1 inch of water. Bring to a boil and reduce to a simmer and cook until potatoes are tender, about 15 minutes.
  2. Cool potatoes under cold water then drain and set aside.
  3. To make the salad dressing: whisk together oil, mustard, vinegar, shallot, and herbs in a bowl; season with salt and pepper. Add cooked potatoes and chopped onion and 1/2 of the green onions to the dressing and toss to combine.
  4. Let salad cool and marinate at room temperature, then garnish with additional green onions and parsley for serving.
http://www.theartfulgourmet.com/2012/06/14/a-perfect-summer-fathers-day-menu/

Strawberry-Watermelon Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 6

Ingredients

  • 1/2 cup sugar
  • 1 cup water
  • 1/4 watermelon, cubed
  • 3 cups strawberries, halved
  • 1/2 pint fresh blueberries
  • fresh mint or micro greens, for garnish

Instructions

  1. To make the simple syrup, bring sugar and water to a boil in a small saucepan, let simmer for about 5 minutes and cool.
  2. Place watermelon, strawberries and blueberries in a large bowl and add the syrup, mixing well. Add a dash of lemon juice and garnish with mint or microgreens.
http://www.theartfulgourmet.com/2012/06/14/a-perfect-summer-fathers-day-menu/

*Chef’s Note: The only thing missing is dessert and wine to make it a full meal: I recommend a lovely lemon or pistachio gelato for dessert, and a bold Cabernet or hearty red wine to pair with the Steak and salads. 

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Find Tavern on the Green Products online at www.taverndirect.com – all their products were designed by Lou Bivona, a Rochester native, in conjunction with the legendary NYC restaurant in Central Park, Tavern on the Green. With every sale, a portion of all proceeds goes to the charity National Center for Missing and Exploited Children (NCMEC).

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Top 10 {Things I Love} :: June 2012

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Big Green Egg
Big Green Egg

1. Big Green Egg Smoker/Grill

On a recent trip to Atlanta over Memorial Day weekend I discovered this awesome Big Green Egg grill. If you haven’t seen one of these things – its totally cool and easy to use. And it’s BIG. And GREEN. And looks like and EGG. It’s actually a ceramic grill and smoker that reaches temperatures up to 700 degrees F and has the ability to grill, smoke or steam everything on the planet in about 15-20 minutes. Very cool. We made a delicious Thai Sea Bass in Banana Leaves recipe from their Big Green Egg Cookbook and for our big BBQ party we smoked some amazing Texas-style Beef Brisket for about 11 hours and grilled a ton of fresh veggies from the farmer’s market. The result? Perfectly cooked crispy veggies and BBQ with a charred seasoned crust to DIE for – if only I could have one of these cool tools on my NYC rooftop, life would be even sweeter than it already is!

http://www.biggreenegg.com/

Butterfield Market NYC
Butterfield Market NYC

2. Butterfield Market, UES NYC

It’s funny how when you live in Manhattan, going to another part of town feels like going to another country at times. I discovered this cool market on a recent  excursion to the Upper East Side when I went to a book launch party at Candle 79 for Michael Natkin of Herbivoracious. It’s more than a grocery store, and its not just a farmers market. Butterfield’s has an amazing bakery full of fresh baked breads, pastries, cookies, pies, tarts and cakes that will make you feel like you’re on a little hidden street in Paris. Rows and rows of fresh fruits and veggies, cheeses, frozen yogurt, gourmet prepared meals, sushi, sandwiches, soups and salads, imported goodies (chocolates, oils and vinegars, jams, caviar, coffees and teas..the list goes on) in their gift shop and a great catering menu to boot. Definitely worth paying a visit even if it means taking a trip to the other side of the world (just kidding!) or you can check them out and order some goods online.

http://butterfieldmarket.com/

Mandarin Napolean at Manhattan Cocktail Classic
Mandarin Napolean at Manhattan Cocktail Classic

3. Mandarin Napolean

I recently attended The Manhattan Cocktail Classic – a really cool event in a private suite at the Andaz Hotel sponsored by Mandarin Napolean liquor brand. The waitresses were decked out in French costumes, the lounge suite had old B&W movies with backgammon and zengo games on the table – and the outdoor bar had some really unique cocktails they whipped up featuring this delicious Belgian liqueur – a rich Sicilian Mandarin orange flavor-infused luscious brandy. Mandarin Sours, Belgian Coffee, Mandarin and Tonic,  and Mandarine Mojitos are just a few of the creative cocktails we sampled at the event. The story goes that Napolean actually created the idea for this unique liquor back in 1892, by soaking Mandarin oranges in cognac – Mandarin oranges were a symbol of wealth and power, a perfect blend for the powerful ruler – and a legend to this day.

http://www.mandarinenapoleon.com/

Manducatis Rustica
Manducatis Rustica

4. Manducatis Rustica, LIC NYC

Manducatis Rustica is a cool little Italian place in Long Island City, run by owner and head Chef Mamma Gianna. They serve classic rustic Italian dishes and fresh pasta such as Lasagna, Wood-fired Pizzas, Antipasti, Chicken Piccatta, and Lobster Ravioli in Sage Lemon Butter and more. What’s even cooler are the life-sized statues out front, imported from Italy (which according to Mamma Gianna won’t be there much longer, so visit while you can!) and their famous homemade gelato in tons of different flavors like Pistachio, Mocha, Lemon and Tiramisu..mmmm!

http://www.manducatisrustica.com/Manducatis_Rustica/Main.html

Melt Shop NYC
Melt Shop NYC

5. Melt Shop, NYC

I don’t know about you, but I’m an absolute sucker for a mean Grilled Cheese sandwich. Enter Melt Shop, the ultimate hot shop for comfort food in Midtown Manhattan, run by Spencer Rubin and Chef Katy Sparks. They offer 13 different kinds of gourmet Grilled Cheese sandwiches – try the Truffle Melt made with Havarti, Arugula, fresh cracked black pepper and truffle oil, or the Buttermilk Fried Chicken Melt full of Jalapeno-Jack cheese, red cabbage slaw and Melt sauce, or the 12-hour Braised Pulled Pork with sharp cheddar, dill pickles and homemade BBQ sauce. Their Tater Tots are amazing and come with 5 different types of dipping sauces like Parsley Pesto or Truffle Mayo, and they also serve a great list of Breakfast Sandwiches, Wraps and Biscuits and have a few tempting desserts and handmade milkshakes on the menu too. Don’t forget a side of Homemade Tomato Soup to dip your Grilled Cheese in for the classic comfort food fix.

http://meltshopnyc.com/

RTR-Baggalicious
RTR-Baggalicious

6. RTR Bag & Co/Baggalicious NYC

Handpainted and made to order by RTR Packaging, these bags are just chic, creative and downright cool. Most of their clients are corporate but their bags are so fun that I might just need to track them down to get some hand-painted bags of my own – perfect for an event or party!

http://www.rtrbag.com/HTML/RTR-CORPORATION.html

Tello Chelsea
Tello Chelsea

7. Tello, Chelsea NYC

If you’re looking for a great Sunday brunch place in NYC – this is the place to go. Tello is a trendy Chelsea-based Northern Italian trattoria decked out with red-checkered tablecloths, a big brass and wood bar, year-round Christmas lights, a jukebox pumping out Sinatra tunes, outdoor cafe seating and a Prix-Fixe Brunch Menu including cocktails for only $20. I ordered the Moules Frites (steamed mussels soaked in buttery white wine, garlic and herbs) with a refreshing Mimosa while soaking in the sun on the patio reading a good book and being amused by the Chelsea crowd walking by. According to NY Magazine, their Fried CalamariPenne and Meatballs in Tomato Sauce and Chicken Tello (boneless pieces sautéed in garlic and white wine with mushrooms and sausage) are a few of their specialties also worth a try.

http://nymag.com/listings/restaurant/tello/menus/main.html

Barolo's Garden, Soho
Barolo's Garden, Soho

8. Barolo’s Garden, SOHO NYC

Located on West Broadway in Soho, Barolo’s Italian Ristorante and Garden is just a beautiful place to eat, period. I went there with some friends this past Easter for Sunday Brunch, and we dined on their magical garden patio surrounded with Cherry Blossom trees studded with sparkling white lights. We sampled a delicious Watermelon, Feta and Arugula salad and Fresh Mozzarella with Basil and Tomatoes for starters while sipping Champagne and enjoying a beautiful sunny Spring Day. For entrees, we had the Risotto with Gorgonzola and Blueberries (interesting combination of flavors!) and their Classic Rigatoni with Sausage and Peas in a Tomato Cream Sauce. They specialize in Northern Italian cuisine from the beautiful wine region of Barolo, Italy and also have an amazing wine list with over 1,200 Italian and imported wines and also have a huge restaurant inside and offer space for catering and events. A must-see for a special or romantic occasion!

http://www.nybarolo.com/

Dekalb Farmer's Market, Atlanta
Dekalb Farmer's Market, Atlanta

9. Dekalb Farmer’s Market, Atlanta

It’s amazing to me that I lived in Atlanta Georgia for 12 years and only visited this awesome international farmer’s market maybe ONCE?! I was down there for Memorial Day Weekend this year visiting friends and we took a trip over there to buy some fresh goodies for our Thai Sea bass we made one night. This market has fresh fruits and veggies from all over the world, and also has every kind of spice you can imagine along with fresh baked breads, seafood, meats, cheese, a pastry and dessert section, teas and coffees and ingredients that you won’t find here in the U.S at a regular grocery store. I bought about 12 different bulk spices (all for less than $10!), tea, Thai coconut, mini wild blueberries, pecans, pistachios, sea salt, seasonings and other dried goodies that I could take back in my suitcase with me. Oh, and you can’t take pictures in there (I actually got scolded and was asked to put away my camera LOL) but you’ll absolutely love this place – it’s like taking a trip around the world and finding the best international gourmet foods all under one roof.

http://www.dekalbfarmersmarket.com/

Yogi Mayan Cocoa Spice Tea
Yogi Mayan Cocoa Spice Tea

10. Yogi Mayan Cocoa Spice Tea

I may be a die-hard coffee fan, but tea is something I’ve been trying to drink more of not only for its health benefits but also to reduce the caffeine buzz in my life. I discovered this Mayan Cocoa Spice tea at the Dekalb Farmer’s Market but I’m sure you can find it at health food stores or other gourmet grocery places. This delicious tea is a concoction of ground cocoa shells, (full of powerful antioxidants!) mixed with Ayurvedic warming and cleansing spices of Cardamom, Clove and Organic Cinnamon Bark, Black Pepper, Chicory Root, Natural Vanilla and Ginger Oil. Perfect way to start your day before a healing yoga session or a run – and it will get your blood flowing without the caffeine jitters with only 5 mg of caffeine. Serve it with a natural sweetener and steamed milk and you’ve got yourself a tasty Cocoa Chai Latte you can make at home!

http://www.yogiproducts.com/products/details/mayan-cocoa-spice/

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Smokin’ Chipotle Homestyle Meatloaf

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smokin' chipotle meatloaf

Fall is finally here – the time of year when sweaters and jeans come out of the closet. Cooler mornings and evenings are a nice break from the Summer heat. And most of all, my craving for some homey comfort food is on the rise! When I think of classic comfort foods, Meatloaf is one of those meals that comes to mind. It reminds me of when I was a kid, when my Mom used to make it for dinner on a chilly night.

To spice things up a little bit, this recipe has a delicious smoky Chipotle glaze, with shallots and garlic, giving it a nice kick and a unique flavor. It goes great with a side of mashed potatoes and buttery corn or some roasted baby potatoes and root vegetables. You can make the glaze ahead of time, and even make a little extra to use as a barbeque glaze on chicken, beef or pork dishes. You might even want to experiment with a mixture of ground veal, pork and beef to give it more flavor – but this recipe works with ground beef because the Chipotle sauce gives it such a great flavor. Great with a dash of hot sauce too if you like it spicier!

Ingredients

Glaze:

¼ c Chipotle Sauce (Tavern on the Green)
1 tbsp Dijon mustard
1 tsp ketchup
2 tbsp light brown sugar

Meatloaf:

2 lbs ground beef
3 shallots, finely chopped
1 tbsp garlic, finely chopped
2 tbsp butter
2 large eggs, whisked
1 tsp ketchup
2 tsp Worcestershire sauce
1 c breadcrumbs or ground whole wheat cereal (Chex or Fiber One)
1 1/2 tsp Paula Deen House seasoning (salt, pepper, onion, garlic powder)

Preparation

Preheat oven to 350 degrees. Preheat a small sauté pan over medium heat.

In a small bowl, mix together glaze ingredients and set aside.

Chop shallots and garlic. Melt 2 tbsp butter in sauté pan. Cook shallots for about 5 minutes until lightly golden brown and soft. Lower sauté pan heat to low, add chopped garlic and cook for another 2 minutes.

In a large mixing bowl, combine ground beef, eggs, ketchup, Worcestershire sauce,  breadcrumbs (or cereal), Paula Deen House seasoning; add onions and garlic. Mix well and place mixture in a baking pan coated with cooking spray, forming a loaf. (You can also place the mixture in a loaf pan if you want a perfect rectangular shaped meatloaf).

Brush glaze over meatloaf and cook for 30 minutes. Remove from the oven and brush additional glaze over meatloaf; cook another 30 minutes. Remove from oven and let meatloaf rest for 5 minutes. Slice and serve. Add additional glaze on top before serving if desired.

Serves 8.

Other Meatloaf Recipes you may enjoy:

Aretha Franklin’s Holiday Meatloaf
Alton Brown’s Good Eats Meatloaf
Recipe Girl’s Turkey Meatloaf
Simply Recipes Classic Meatloaf
Kalyn’s Kitchen Best Meatloaf Recipe
Bobby Flay’s Roasted Vegetable Meatloaf with Balsamic Glaze

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