Category: Beef

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Lasagna Bolognese + Lambrusco = perfect Sunday Supper

Happy Friday friends! I’ve found the perfect pairing for a delicious Sunday Supper – and I present to you my super delish Lasagna Bolognese and Lambrusco.

Lasagna Bolognese + Lambrusco

The Lasagna Bolognese takes a little bit of time to make and a bit of a labor of love, so make sure to set aside a few hours to make this lovely creation over the weekend or when you have some time and patience to make it… It’s totally worth the wait!

Concerto Lambrusco

My secret ingredient to the bolognese is adding some Concerto Reggiano Lambrusco DOC 2017 (Medici Ermete) to the sauce and letting it cook down for a couple of hours to give a voluptuous flavor. Not only is it absolutely delicious in the sauce, but as a pairing to drink with the Lasagna Bolognese as well.

Concerto Lambrusco

Concerto is a dry and flavorful red sparkling wine, made in the Emilia Romana region of Italy, and its lively bubbles are achieved through natural fermentation. Concerto is the world’s first single vineyard vintage Lambrusco, intensely brilliant and pure in both its ruby red color and aromatics, the wine shows a fresh strawberry, raspberry and cherry character.

Lasagna + Lambrusco

On the palate, it is dry yet fruity, round, fresh and its lively notes are delectably harmonious. Acidity and tannins are perfectly balanced and the finish is clean. For food pairings, it is delicious with cured pork meats such as salami or mortadella or a variety of pasta dishes such as tortellini or lasagna.

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Lasagna Bolognese + Lambrusco = perfect pairing

Prep Time: 30 minutes

Cook Time: 3 hours

Yield: 12 servings

A delicious Lasagna made with a red wine Bolognese sauce, rich with layers of three different cheeses.

Ingredients

  • Bolognese sauce:
  • 3 tablespoons extra virgin olive oil
  • 1 onion
  • 1 carrot
  • 1 stick celery
  • 2 garlic cloves
  • 1 pound ground Italian sausage (sweet or spicy)
  • 1 pound ground beef
  • 1 small glass of Lambrusco sparkling wine
  • 1 cup tomato puree
  • 4 tablespoons tomato paste
  • Italian seasoning, to taste
  • Salt and pepper, to taste
  • 1 cup beef broth
  • Lasagna:
  • 1 box Barilla Gluten Free (no-boil) lasagna sheets
  • 4 cups Bolognese sauce
  • 1 15 ounce container ricotta cheese
  • 1 egg
  • 1 tablespoon butter
  • 1 8 ounce bag mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated (plus extra for garnish)
  • Fresh parsley, chopped, for garnish
  • Salt and Pepper, to taste

Instructions

  1. Make the Bolognese sauce:
  2. Chop the onion, carrot, celery and garlic and saute over medium high heat for a few minutes in the olive oil until soft and translucent.
  3. Add the ground Italian sausage and beef and saute until cooked through, no longer pink.
  4. Turn up the heat and pour in the Lambrusco wine and cook for about 5-8 minutes until the alcohol cooks off and reduces.
  5. Add tomato puree and tomato paste, stir together.
  6. Add italian seasoning, salt and pepper (to taste) and beef broth, reduce the heat to low and simmer for at least and hour, up to 2-3 hours until sauce thickens and flavors meld together in the sauce.
  7. Keep the bolognese on low heat, covered, while making the lasagna.
  8. Make the Lasagna:
  9. Preheat oven to 425 degrees F.
  10. In a mixing bowl, mix egg and salt and pepper to taste with the ricotta cheese, set aside.
  11. Grease a 9x13 inch baking dish with butter.
  12. Spread 1 cup of bolognese sauce on the bottom of the baking dish.
  13. Place four sheets of lasagna side by side, slightly overlapped.
  14. Top the lasagna sheets with 1 cup of bolognese sauce, 1/4 of the mozzarella, 1/4 of the ricotta, and 1/4 of the Parmesan cheese.
  15. Repeat for 3 more layers, making sure lasagna sheets are fully covered with sauce (they need this to cook properly).
  16. Spread the remaining sauce on the top layer, sprinkle with any additional mozzarella, ricotta and parmesan cheese.
  17. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes.
  18. Let rest 15 minutes before cutting, garnish with fresh parsley and additional parmesan cheese, if desired.
https://www.theartfulgourmet.com/2019/03/lasagna-bolognese-lambrusco-perfect-sunday-supper/

Lasagna + Lambrusco

Serve the lasagna with a glass of Concerto Lambrusco, and maybe a simple arugula salad with shaved Parmesan and some toasted garlic bread for the perfect cozy weekend meal.

For more information on Concerto Lambrusco, check out their website and social media pages: 

Concerto Medici Ermete website

Facebook

Instagram

YouTube

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Keto/Low Carb Cheeseburger Soup

Keto Low Carb Cheeseburger Soup

Today I present to you the easiest, cheesiest, most delicious #soup ever, and the perfect remedy for a chilly Winter day – Keto/Low Carb Cheeseburger Soup.

Keto Low Carb Cheeseburger Soup

It’s made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. That’s it!

Saute onions, garlic and zucchini

First, cook the ground beef until no longer pink, drain. Cook the bacon until crispy, drain on paper towels and set aside while you sauté the onions, garlic and zucchini.

Add ground beef

Add the cooked ground beef back in to the pot and stir together.

Pour in the broth, cream and seasonings

Pour in the beef broth and cream and seasonings and stir together.

Bring soup to a boil

Bring to a boil and then reduce the heat and simmer for about 20 minutes over medium-low heat.

Stir in the cheese

Add the shredded cheese in one cup at a time, stirring constantly to melt the cheese into the creamy broth, beef and veggies mixture.

Serve immediately and DEVOUR.

Let the soup cook on low heat for another 5 minutes or so until the cheese is completely melted, add a little no starch thickener or corn starch to thicken it up to your liking. Serve hot, immediately and DEVOUR.

Keto Low Carb Cheeseburger Soup

It’s super creamy and cheesy and there’s no guilt because it’s super low carb/high fat which of course is great on #Keto and #Atkins and all the other #LCHF diets out there. This my friends, is Winter Comfort Food in a bowl…filling, satisfying and absolutely deeee-lissshh!

Keto Low Carb Cheeseburger Soup

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Keto/Low Carb Cheeseburger Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1 cup

This Keto/Low Carb Cheeseburger soup is the perfect Winter remedy - made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. Delish!

Ingredients

  • 1 pound ground beef
  • 3-4 slices of bacon
  • 2 tablespoons olive oil
  • 1/2 sweet onion, chopped
  • 1 tablespoon garlic, minced
  • 1 zucchini, thin sliced into quarter moons
  • 3 cups beef broth
  • 1 1/4 cup heavy cream
  • 3 cups shredded cheese (Cheddar and Monterey Jack)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon Everglades Heat or Tony Chaceres Creole seasoning
  • Pink Himalayan sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon No Starch Thickener (or corn starch)

Instructions

  1. Brown ground beef until cooked through, drain and set aside.
  2. Cook bacon slices until crispy, drain and set aside.
  3. Heat olive oil in a large Dutch oven over medium heat and saute onions, garlic and zucchini about 5-7 minutes until soft and translucent.
  4. Add cooked ground beef, bacon, beef broth, cream and dried spices and salt and pepper.
  5. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.
  6. Add the shredded cheese into the soup one cup at a time, stirring often to melt into the soup.
  7. Once cheese is thoroughly melted, add the No Starch thickener or corn starch into the soup and cook a few more minutes until thickened to your liking.
  8. Serve hot immediately, and devour!

Notes

Note: If you're not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you're really craving a fully loaded cheeseburger in soup form.

https://www.theartfulgourmet.com/2019/01/keto-low-carb-cheeseburger-soup/

Note: If you’re not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you’re really craving a fully loaded cheeseburger in soup form.

Whatever your heart desires, it’s the weekend. Enjoy! xx, Kristen

Low Carb Keto Cheeseburger Soup

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Mississippi Pot Roast + Cheesy Cauliflower Mash

Mississipi Pot Roast

I was craving some serious comfort food yesterday – specifically some roast beef and potatoes with gravy like my mom used to make when I was a kid. As part of my effort to eat low carb/keto for awhile,  I went on a search for a new recipe without all the potatoes, carrots and onions – which although are delicious and healthy, not necessarily low carb.

Mississipi Pot Roast

My friend sent me a link to a low carb Mississippi Pot Roast made in the crockpot which sounded intriguing, because it’s totally zero carbs and I’ve heard rumors that this recipe is the BOMB. I decided to make it with a little twist of my own and seriously guys, you have to try this one.

Mississippi Pot Roast

It’s so easy to make – all you do is get a 3-4 pound pot roast (chuck roast or outside round), throw it in a crockpot with some butter, beef broth, pepperoncini and spices along with some of the pepperoncini juice. I added little bit of Chardonnay white balsamic vinegar to it as well for a touch of sweetness to  balance out the tangy, vinegary butter broth.

Homemade Ranch seasonings

And instead of using the recommended Hidden Valley Ranch dressing mix (which has a lot of carbs in it), I made my own spice mix with onion powder and garlic salt, some dried Italian seasoning, dried dill seasoning, and freshly cracked black pepper. I added a dash of Everglades Heat seasoning (the spicy one) for little extra flavor and heat but you can totally leave this out if you prefer or just add a little cayenne or Creole seasoning like Tony Chacere’s.

Mississippi Pot Roast

You cook it on low for about 8 hours in the crockpot (or 4-5 hours on high) and then remove the roast from the crockpot, shred it into chunks with a fork, then put it back into the juices (you can add a little cornstarch or xanthan gum to thicken the gravy too) and you have a big pot of melt-in-your-mouth, buttery deliciousness.

Cheesy Cauliflower Mash

And instead of mashed potatoes I made some buttery Cheesy #Cauliflower Mash – which is so easy –

Cauliflower

Simply cut your cauliflower into large chunks, then microwave it with some cream and butter for about 12 minutes, stirring to coat halfway through. You can also steam the cauliflower too if you wish.

Blitz in a blender

Then blitz it in a blender with some butter and shredded cheese and you’ll forget what mashed potatoes even are, for reals. So good!

Mississippi Pot Roast

I seriously think I’ve discovered my favorite recipe of the century. OMG. This stuff is crack in a crockpot. I could eat this meal forever. Well, maybe not forever, but repeatedly, with no shame.

Enjoy – and you’re welcome 🙂

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Mississippi Pot Roast + Cheesy Cauliflower Mash

Prep Time: 15 minutes

Cook Time: 8 hours, 15 minutes

Total Time: 8 hours, 30 minutes

Serving Size: Serves 6-8.

This is a melt in your mouth delicious Pot Roast recipe for the slow cooker, made with a buttery, pepper and vinegar beef broth served over mashed cheesy cauliflower. It's totally low carb, keto and gluten-free and absolutely delicious and worth the wait!

Ingredients

  • Pot Roast:
  • 3-4 pounds beef roast (chuck or outside round)
  • 10 ounces beef broth
  • 6 pepperoncini peppers
  • 1/4 cup pepperoncini pepper juice
  • 1/4 cup white balsamic vinegar
  • 1 stick unsalted butter
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dill seasoning (dried)
  • Dash of Everglades spicy seasoning (optional)
  • freshly cracked black pepper, to taste
  • Cheesy Mashed Cauliflower:
  • 1 head of cauliflower
  • 2 tablespoons half and half or cream
  • 2 tablespoons unsalted butter
  • 1/2 cup shredded Cheddar cheese
  • garlic salt, to taste
  • freshly ground black pepper, to taste

Instructions

  1. Pot Roast:
  2. Combine all the dried seasonings in a small mixing bowl.
  3. Coat the beef and rub on all sides with the spices. Place in slow cooker.
  4. Pour the broth into the slow cooker and add the pepperoncini, pepperoncini juice, and balsamic vinegar over the beef.
  5. Place a stick of butter on top of the beef, cover and cook on low for 8 hours or on high for 4-5 hours (lower is better but you can do on high if you don't have the time to wait!)
  6. Remove the beef from the crockpot onto a large plate or baking pan and shred the meat with 2 forks.
  7. Stir a little bit of cornstarch or no starch thickener (low carb/gluten free) into the juices to thicken it up a little bit.
  8. Place the beef back into the pot with the juices and serve over Cheesy Mashed Cauliflower (recipe follows).
  9. Cheesy Mashed Cauliflower:
  10. Clean and trim the cauliflower, break up into small to medium-sized pieces. Place in a microwave-safe dish.
  11. Add the cream and butter and microwave the cauliflower on high for 6 minutes.
  12. Stir the cauliflower with the cream and melted butter, and microwave again for another 6 minutes.
  13. Place the cauliflower in a power blender or food processor, add a little more butter and some shredded cheddar cheese and blitz it until you get a smooth creamy puree.
  14. Season with garlic salt and pepper to taste.

Notes

You can substitute any cheese you like for the mashed cauliflower, and if you prefer to use pre-made Ranch salad dressing mix you can save time by using that but it has carbs so it won't be low carb if you do.

https://www.theartfulgourmet.com/2019/01/mississippi-pot-roast-cheesy-cauliflower-mash/

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Red Wine Bolognese Pappardelle + World Pasta Day

Pappardelle Bolognese

Pasta Day

So it’s National Pasta Day…and of course my favorite day of the year! Especially when there’s delightful Italian wine involved – which brings me to this recipe I created to celebrate the occasion: Red Wine Bolognese Pappardelle made and paired with Cataldi Madonna Malandrino 2016, a delicious, smooth Montepulciano D’Abruzzo from the plains near L’Aquila in Italy.

Montepulciano D'Abruzzo

This wine has a deep ruby red color with an intense, clean bouquet and aromas of black cherry, blueberry, plum, carob and violet followed by aromas of walnut-husk. It’s well balanced, has good body and intense flavors and is perfect to pair with strong flavors and to savor throughout the meal.

Pasta Day

We all know that Italy has perfected the art of fine winemaking, and each of it’s 20 different wine regions crafts special dishes that tell a story of the region’s history, people and most importantly, its wines. Here are a few more wine and pasta pairing ideas that are spectacular on this special day!

  • In Emilia-Romagna, part of Italy’s northern regions, the cuisine is heartier than its southern counterparts, serving its specialty Tortellini en brodo (in broth) with ruby-red, sparkling Lambrusco
  • Lazio, a region located in central Italy and known for its volcanic soils, serves its classic Bucatini with Amatriciana sauce, made from tomato and bacon, alongside a dry and full-flavored white wine
  • One of Lazio’s next door neighbors, Abruzzo, enjoys a bit of a kick with its classic Spaghetti alla Chitarra in Abruzzese ragu and spicy pepper paired with a smooth, full-bodied Montepulciano d’Abruzzo
  • Forming the heel of Italy’s boot, Apulia boasts ancient winemaking methods and enjoys a classic Orecchiette with broccoli rabe, chili and garlic paired with its Primitivo wine

Enjoy this wonderful day and hope you enjoy the recipe and some delicious Italian wine to go with it! Mangia 🙂

Red Wine Bolognese Pappardelle

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Red Wine Bolognese Pappardelle + World Pasta Day

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

Yield: serves 6

A delicious hearty red wine bolognese sauce made with Montepulciano D'Abruzzo italian red wine, crushed tomatoes, ground beef and sausage, onions, garlic, milk and topped with shaved Parmesan cheese and fresh parsley. Perfect for a weeknight dinner! Serve with a green salad and crusty bread.

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon white truffle butter (Mardona Foods)
  • 1 1/2 cups onion, chopped
  • 1 tablespoon minced garlic
  • 1/2 pound ground beef
  • 1/2 pound ground italian sausage
  • 1 teaspoon garlic powder
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Dash of red pepper flakes
  • 1 cup whole milk
  • 1 teaspoon ground nutmeg
  • 1 cup dry red wine (Malandrino Montepulciano D'Abruzzo)
  • 3 tablespoons red pepper balsamic glaze (Mardona Foods)
  • 2 1/2 cups crushed tomatoes
  • 1 pound dry tagliatelle pasta
  • Shaved Parmigiano-Reggiano cheese, for garnish
  • Fresh Italian parsley, chopped, for garnish

Instructions

  1. Heat olive oil, butter and truffle butter in a large sauté pan over medium heat.
  2. Add chopped onions and garlic, sauté until onions are soft and translucent.
  3. Add ground beef and italian sausage and season with sea salt and freshly ground black pepper and red pepper flakes, to taste. Crumble and cook until beef and sausage are no longer pink, stirring together with onions and garlic until mixed well.
  4. Add the milk and a dash of nutmeg to the pan and cook until it disappears, stirring often.
  5. Pour in the red wine and let it simmer over medium-low until the wine evaporates, about 5 minutes.
  6. Add the crushed tomatoes and bring to a light bubbling boil. Add the red pepper balsamic glaze and stir into the sauce.
  7. Reduce heat to low and simmer for 2-3 hours. Adjust thickness of sauce by adding a little water (about 1/4 cup) at a time, to thin it out if it gets too thick. Add additional salt and pepper to taste.
  8. Toss sauce with the drained pasta and garnish with shaved parmesan cheese and fresh parsley.
https://www.theartfulgourmet.com/2018/10/red-wine-bolognese-pappardelle-world-pasta-day/

National Pasta Day

Click below to learn more about Malandrino Montepuliciano D’Abruzzo

CataldiMadonna_Malandrino_factsheet_web

http://viaswine.com/wineries/cataldi-madonna/

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Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

I recently did some recipes for my client 7 Barrels for their holiday promotional marketing and social media campaign. Featuring their Traditional Balsamic Vinegar, White Balsamic Vinegar and White Truffle Extra Virgin Olive Oil, I created this delicious Truffle Steak Au Poivre and some amazing Cheesy Truffle Potato Stacks. Perfect for a chilly Winter evening, special occasion or holiday celebration! Truffle Steak Au Poivre This steak is so tender and melts in your mouth! This Truffle Steak Au Poivre has a crust made with crushed black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea salt and chopped fresh herbs. Divine! Truffle Potato Stacks These Cheesy Truffle Potato Stacks are so delicious and cute you won’t be able to eat just one. Thin sliced potatoes stacked and roasted in a muffin tin with luscious butter, truffle oil, parmesan cheese, cheddar cheese and garlic, topped with a sprinkle of fresh thyme and coarse sea salt. YUM!

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Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4

These delicious steaks and cheesy potato stacks are made with luscious 7 Barrels truffle oil, traditional balsamic and white balsamic vinegar. The perfect combination for an elegant holiday dinner or special occasion.

Ingredients

  • Truffle Steak Au Poivre Ingredients:
  • 2 (8-ounce) NY Strip Steaks, 1 inch thick, trimmed
  • 1 teaspoon coarse sea salt (Maldon or Fleur de Sel)
  • 2 tablespoons cracked peppercorns (black or mixed)
  • 1 tablespoon Seven Barrels Truffle Olive Oil
  • 2 tablespoons unsalted butter, divided
  • 1/3 cup shallots, finely chopped
  • ½ cup low-sodium beef broth
  • 2 tablespoons Seven Barrels Traditional Dark Balsamic vinegar
  • Coarse sea salt and chopped herbs, for garnish (optional)
  • Cheesy Truffle Potato Stacks Ingredients:
  • 4 medium potatoes (Russet, Idaho or Yukon Gold)
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon garlic powder (or 1 garlic clove, minced)
  • ¼ cup butter, melted
  • ¼ cup Seven Barrels Truffle Olive Oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup sharp white cheddar, finely shredded
  • Coarse sea salt, for garnish
  • 2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
  • 1/4 cup Seven Barrels White Balsamic, for drizzling

Instructions

  1. Make the Steak:
  2. Heat a large cast iron skillet over high heat. Pat steaks dry with paper towels and sprinkle with salt evenly.
  3. Crack the peppercorns with the back of a heavy skillet or spice grinder (coarsely ground) and press onto both sides of the steaks.
  4. Add Seven Barrels Truffle olive oil and 1 tablespoon of butter to the cast iron skillet; swirl to melt and coat the pan.
  5. Place the steaks in the heated skillet and cook 3 minutes on each side (for medium-rare), drizzling olive oil and butter from the pan over the top of the steaks with a spoon while cooking to get a nice brown sear. Remove the steaks from the pan and let rest for 5 minutes to let juices resettle, then cut each steak in half.
  6. While the steaks are resting, add the shallots to the pan and sauté for a minute or two until slightly tender and golden.
  7. Stir in the beef broth and Seven Barrels Traditional Dark Balsamic vinegar, scraping the pan to loosen the browned bits. Bring to a boil and cook for 2 minutes and reduce liquid by half. Remove from heat; stir in remaining tablespoon of butter to make the balsamic pan sauce. Garnish with additional coarse sea salt and fresh herbs, if desired.
  8. Serve immediately with a side of vegetables (mashed potatoes, sautéed asparagus or green beans), a simple mixed greens salad with Seven Barrels olive oil and balsamic vinegar, and a glass of full-bodied red wine (Cabernet Sauvignon).
  9. Make the Cheesy Truffle Potato Stacks:
  10. Preheat the oven 400 degrees F.
  11. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
  12. In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
  13. Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
  14. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
  15. Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.
https://www.theartfulgourmet.com/2018/01/truffle-steak-au-poivre-cheesy-truffle-potato-stacks/

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One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup {Gluten Free}

It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?

One Pot Chili Mac Soup {Gluten Free / TresOmega Pasta}

I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!

TresOmega Gluten Free Pasta

TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.

Tresomega Pasta + Coconut Oil

First I cooked the pasta and tossed it in some TresOmega Virgin Coconut oil  to add to the soup later.

Brown beef, garlic and onions

Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.

Add veggies and beans and chiles to the pot

Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!

One Pot Chili Mac Soup {Gluten Free}

You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!

One Pot Chili Mac Soup {Gluten Free}

This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup

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One Pot Chili Mac Soup {Gluten Free}

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 bowl

Serving Size: 6-8

Ingredients

  • 2 tablespoons Tresomega Virgin Coconut oil, divided
  • 2 pounds ground beef or turkey
  • 2 onions, diced
  • 3 garlic cloves, minced
  • One 15 1/2-ounce can pinto beans
  • One 15 1/2-ounce can black beans
  • One 15 1/2-ounce can kidney beans
  • One 8.75-ounce can whole kernel corn, drained
  • One 28-ounce can crushed tomatoes
  • One 14 1/2-ounce can tomatoes with chiles
  • Two 4 1/2-ounce cans diced green chiles
  • One 1 1/4-ounce package taco seasoning mix
  • One 1-ounce package ranch salad dressing mix
  • One package Tresomega Gluten Free Elbows
  • Corn chips, for garnish
  • Sour cream, for garnish
  • Shredded Mexican cheese blend, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish

Instructions

  1. Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
  2. Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
  3. Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
  4. Add cooked pasta to the pot in the last 5 minutes of cooking.
  5. To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.

Notes

Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.

https://www.theartfulgourmet.com/2017/11/one-pot-chili-mac-soup-gluten-free/

One Pot Chili Mac Soup {Gluten Free}

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

Pinterest

Twitter

Facebook

You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet. 

One Pot Chili Mac Soup {Gluten Free}

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Porcini Linguine w/ Spicy Beef + Mushroom Ragu

Porcini Pasta

So Fall is finally here guys! My absolute favorite time of the year – cooler temperatures, the leaves changing, sweaters, jeans and boots, leather jackets, crickets late in the day along with spectacular sunsets… and especially the FOOD!

Porcini Pasta

I had some gorgeous porcini linguine that I bought at the Rochester Downtown Farmer’s Market on hand, and thought a Spicy Beef and Mushroom Ragu sauce would be the perfect compliment for a savory tasty Fall pasta dish.

Porcini Pasta

I added some Crushed Hot Chili Pepper Spread  to the beef and mushroom mixture sautéed with shallots and garlic, which took the flavor and heat up just a notch…then added a little spicy marinara sauce, but not too much…

Porcini Pasta

After I cooked the pasta, I mixed the beef and mushroom ragu back into the pot, and tossed it all together with some of the reserved pasta water and  lots of parmesan cheese, just because.

Porcini Pasta

Of course I topped it all of with a generous sprinkle of fresh parsley and torn mozzarella cheese, salt and pepper… and it happily made my day.

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Porcini Linguine w/ Zesty Beef + Mushroom Ragu

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4-6

This pasta dish has a savory umami flavor from the porcini mushroom linguine, along with a spicy beef and mushroom ragu zested up with some red chile pepper paste, shallots and garlic. Super healthy and delicious with some crusty Italian bread and olive oil and a glass of red wine.

Ingredients

  • * 1 pound porcini mushroom linguine
  • * 2 tbsp olive oil
  • * 3/4 pound ground beef
  • * 6-8 baby bella mushrooms, sliced
  • * 2 shallots, sliced thin
  • * 2 cloves garlic, minced
  • * 2 tablespoons spicy hot chili pepper paste (Colavita)
  • * 3/4 cup marinara sauce
  • * 1/4 teaspoon kosher salt
  • * Freshly ground black pepper, to taste
  • * 2-3 slices fresh mozzarella cheese, torn into pieces
  • * 2 tablespoons chopped fresh parsley

Instructions

  1. Cook pasta in salted boiling water for about 9-10 minutes until al dente, drain, reserving 1 cup of pasta water, and set aside.
  2. Heat 1 tablespoon of olive oil in a sauce pan over medium heat, cook the ground beef, about 5-7 minutes, drain and set aside.
  3. Add the additional tablespoon of olive oil and cook garlic, mushrooms and shallots for another 5 minutes or so until soft and cooked through. Mix into the cooked ground beef mixture and add spicy chili pepper paste and marinara sauce with some of the reserved pasta water until it's soft and mixes together into a sauce (but not overly saucy). Feel free to add more sauce and water to your liking for the desired consistency and thickness / thinness of the sauce.
  4. Toss the meat ragu in with the cooked pasta, add parmesan cheese. Season with salt and pepper to taste.
  5. Serve pasta with fresh torn mozzarella and chopped fresh parsley.
https://www.theartfulgourmet.com/2017/09/porcini-linguine-w-spicy-beef-mushroom-ragu/

Porcini Pasta

So easy and delicious with all the flavors of Fall. Enjoy!

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Happy Memorial Day! Grilling, Cocktails + Recipes

Happy Memorial Day

Happy Memorial Day

Happy Memorial Day! A time to reflect all of those brave soldiers and military servicemen and women who have sacrificed their lives and families for the safety of ours.  Big applause and respect goes out to them and I’m grateful we have a safe and secure country to live in because of them. Especially now.

Memorial Day Cake

In honor of the holiday, I rounded up a few of my favorite recipes to celebrate. Wishing you all a lovely holiday, hopefully filled with family and friends, food and drinks with grateful hearts to our heroes that keep us safe. EVERY DAY. XO

Dr Pepper Ribs

Spicy Dr. Pepper Ribs

Beach BBQ Burger

Beach BBQ Burgers

Thai BBQ Shrimp

Thai BBQ Shrimp

Sambal Chicken Skewers

Grilled Sambal Chicken Skewers

Lobster and Potato Chip Rolls

Lobster and Potato Chip Rolls

Coffee Marinated Steak

Coffee Marinated Steak 

Grilled Corn and Poblano Salad

Grilled Corn and Poblano Chile Salad

Watermelon Feta & Mint Salad

Watermelon Feta & Mint Salad

Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Summer Berry Shortcake

Summer Berry Shortcake

 

Hope you enjoy the weekend and here’s a few more links to Memorial Day recipes and menu ideas!

http://chicago.cbslocal.com/2017/05/26/memorial-day-recipe-guide/

http://www.foxnews.com/food-drink/2017/05/29/memorial-day-weekend-barbecue-recipes-best-dishes-for-summer-cookout.html

http://www.tasteofhome.com/recipes/holiday—celebration-recipes/memorial-day-recipes

http://www.foodnetwork.com/holidays-and-parties/packages/memorial-day/memorial-day-picnic-

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Coffee Marinated Steak

Now that Summer is rapidly approaching, I am so excited about getting outdoors to enjoy the warm weather and especially cooking outdoors with friends and family. Grilling is one of my favorite ways to cook in warm weather months, simply because it’s so easy and a healthy way to cook, and it usually takes place with a group of friends outside making fun memories and laughter to go with it.

I recently went down to Atlanta where I used to live to visit some old friends and we had a blast grilling outside on my friend’s outdoor BBQ grill in her backyard. We sat around the grill and made grilled sliders, shrimp, jalapeno poppers, and wings (with lots of snacks and drinks to go with of course!) It reminded me of the good old days when I used to live there… living and working in NYC we don’t get the opportunity to grill much anymore and it’s a precious occasion when I go to visit my friends and family who live in greener pastures.

One of my favorite things to make is a big juicy grilled steak..it’s always a tasty treat, easy to prepare and everyone loves it…especially with some grilled vegetables, salad, potatoes and a glass of wine or beer while sitting out on the patio dining al fresco watching the sunset.

My go-to Summer recipe is Coffee Marinated Steaks, which I know you’re gonna love. The marinade has a light smoky essence from the coffee (I use Gourmesso House Blend Lungo Dark coffee, an espresso alternative to Nepresso capsules,  with a beautiful dark and rich flavor; some spicy heat from the red chilies and black peppercorns; a touch of sweetness from the brown sugar; and is balanced out with a slight tanginess from the balsamic vinegar, Dale’s seasoning (or soy sauce), mustard, shallots and garlic. You simply mix all the ingredients together in a blender or food processor, then marinade the steaks for an hour or up to overnight for some really delicious flavor.

Then simply pop them on the grill for about 8-10 minutes and you have the most juicy, flavorful and delicious steaks you’ve ever tasted in your life. Not to mention, a great idea for Father’s Day to spoil Dad! Click here to see more of my grilling ideas and recipes for Father’s Day.

Ah, Summertime and the livin’s easy…Enjoy J

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Coffee Marinated Steak

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 4

Serving Size: 1 (12-14 ounce) Strip Steak

My go-to Summer recipe is Gourmesso Coffee Marinated Steaks, which I know you’re gonna love. The marinade has a light smoky essence from the coffee (I use Gourmesso House Blend Lungo Dark coffee, which is an espresso (alternative to Nepresso capsules) that has a beautiful dark and rich flavor; some spicy heat from the red chilies and black peppercorns; a touch of sweetness from the brown sugar; and is balanced out with a slight tanginess from the balsamic vinegar, Dale’s seasoning/soy, mustard, shallots and garlic.

Ingredients

  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 cup Gourmesso House Blend Lungo Dark coffee, room temp
  • ¼ cup balsamic vinegar
  • ¼ cup Dijon mustard
  • 1/8 cup low-sodium Dale’s seasoning (or dark soy sauce)
  • ¼ cup brown sugar
  • 1 teaspoon red paprika
  • 3 small red chilies
  • 1 teaspoon whole black peppercorns, crushed
  • 2 tablespoons extra virgin olive oil
  • Coarse Kosher salt
  • 4 (12-14 ounce) boneless Strip steaks

Instructions

  1. In a food processor or blender, add the shallots, garlic, Gourmesso coffee, balsamic vinegar, Dale’s sauce/soy sauce, brown sugar, paprika, chilies, peppercorns, and olive oil and kosher salt and blend together well. Pour half the marinade in a glass dish or large plastic ziptop bag, add the steaks and toss to coat with the marinade. Seal and refrigerate for at least 1 hour or up to overnight. Cover the remaining marinade and set aside in the fridge until ready to grill.
  2. Heat grill to medium-high and lightly oil the grill rack. Remove steak from marinade and discard the remaining marinade. Bring steaks to room temperature before grilling.
  3. Season the steaks with salt and pepper and place on grill. Cook for 4-5 minutes per side for medium-rare (less or more according to desired doneness), basting occasionally with remaining marinade.
  4. Transfer steak to a cutting board and let rest tented in foil for 5 minutes. Serve with grilled vegetables or a simple green salad dressed with vinaigrette and a glass of wine. Enjoy!

Notes

You can make the marinade up to a day ahead of time and store in the fridge with the steaks in a plastic bag or covered dish.

https://www.theartfulgourmet.com/2017/05/gourmesso-coffee-marinated-steak/

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Chile Chocolate Braised Short Ribs

Short Ribs

There’s nothing more comforting and heartwarming on a crazy cold day than braised short ribs with roasted veggies and mashed potatoes. Can we say heaven in a bowl?

These short ribs take a while to make but they’re worth the wait (I promise!) – I made them a little bit spicy with dried chile peppers, garlic and onions, fresh rosemary and thyme, and a chipotle infused olive oil (I love 7 Barrels brand!) along with a dash of cocoa powder (the super intense Dutch red kind made by Guittard is my fav). They’re braised in broth, a full bottle of red wine (you’re welcome), and topped with fresh parsley.

Once they’re done cooking they will be falling off the bone – then I made a reduced sauce with a knob of butter at the end to make it super silky and delicious. I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy-savory-chocolate-chile-wine sauce. OMG.

Go ahead, indulge. You can always work it off tomorrow. Besides, a big bowl of comfort food and Netflix is more fun anyways 🙂

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Chile Chocolate Braised Short Ribs

Prep Time: 1 hour

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6-8

A classic Winter comfort food dish, these delicious braised short ribs are made with chile peppers, chocolate, red wine and lots of fresh garlic, onions and herbs. Super savory and tasty, served with roasted veggies, and either mashed potatoes or egg noodles.

Ingredients

  • 2 large dried chile peppers, stemmed and deseeded
  • 1 cup boiling water
  • 5 1/2 pounds center cut short ribs, on the bone
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons chipotle olive oil (or regular EVOO if you prefer less spicy)
  • 3 cups beef stock
  • 2 tablespoons tomato paste
  • 2 teaspoons Dutch red cocoa powder (Guittard)
  • 4-5 cloves garlic, smashed
  • 3 small onions, chopped
  • One bottle red wine (Pinot Noir or Merlot or Cab Sauv)
  • 2 tablespoons balsamic vinegar
  • A few sprigs of fresh herbs (rosemary and thyme)
  • Knob of unsalted butter (1-2 tablespoons)
  • Fresh parsley, chopped for garnish
  • Roasted cauliflower and brussels sprouts, for serving
  • Mashed potatoes or egg noodles, for serving

Instructions

  1. Preheat oven to 325 degrees. Adjust rack to lower third.
  2. Cover chopped chile peppers with boiling water and let sit, covered for about 20 minutes until soft.
  3. Meanwhile, sprinkle short ribs on both sides generously with kosher salt and pepper and let rest to room temperature about 15 minutes while peppers are soaking.
  4. Heat olive oil in a large Dutch oven over medium-high heat and cook short ribs in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side/15 minutes per batch).
  5. Once all short ribs are seared, place on a platter tented with foil and set aside.
  6. In a blender or food processor, add the chiles, water, stock, tomato paste, cocoa, garlic, onions, and a little dash of salt and mix thoroughly together until smooth.
  7. Pour the red wine in the Dutch oven and scrape the brown bits up from the bottom of the pan (deglazing the pan) and turn heat up to high bringing to a boil for 2-3 minutes, then reducing heat to a simmer, letting wine reduce by half (about 20 minutes).
  8. Add the pureed chile-onion mixture, balsamic vinegar and fresh herbs to the pot and boil together for a few minutes. Return the short ribs to the pot, cover tightly with a lid and braise in the oven for about 2 1/2 hours until meat is tender and falls off the bone.
  9. Place the ribs back on to a large platter and tent with foil to keep warm while making the sauce.
  10. Put the Dutch oven on the stove and heat over medium-high for another 10 minutes or so until sauce thickens and reduces. Remove from heat and add a knob of butter into the sauce to make it extra silky and smooth.
  11. Add the ribs back into the sauce and coat thoroughly. Serve on plates with sauce on top along side roasted veggies and mashed potatoes or egg noodles. Garnish with fresh parsley and additional salt and pepper to taste.

Notes

You can also substitute hard cider or a dark lager beer for the red wine.

https://www.theartfulgourmet.com/2017/01/chile-chocolate-braised-short-ribs/

 

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