Happy Labor Day + Some End-of-Summer Cocktails

Beach Chair

Happy Labor Day everyone..I can’t believe how fast the Summer has flown by!

St Pete Pier

It’s definitely my favorite time of year and I’ve been so busy traveling and working lately that it went by in the blink of an eye! I guess that’s not a bad problem to have, but I feel the end-of-Summer blues coming on…

beach chairs

To keep that relaxed Summer feeling going, I’ve rounded up a few cocktails for you that are light and refreshing and will keep you in that beach-y state of mind!

Hornitos Tequila Zarza

Hornitos Tequila Zarza

This lovely Summer cocktail blends spicy, smoky Hornitos Resposado Tequila with fresh blackberries and lemon juice and a floater of DeKuyper Creme de Cassis liqueur.

Pinnacle Light & Ripe Apricot Honeysuckle Green Tea

Pinnacle Light & Ripe Apricot Honeysuckle Green Tea

The ultimate refreshing Summer cocktail blends Pinnacle Apricot Honeysuckle vodka with green tea, honey and peach slices with soda water.

On The Rocks The Cosmopolitan

On The Rocks The Cosmopolitan

The classic Cosmopolitan martini never goes out of style – especially at a pool party or backyard BBQ. The best part? This Cosmo is already pre-mixed with Effen vodka so all you need to do is pour it in a glass and garnish with a fresh lime and enjoy!

Happy Labor Day + Some End-of-Summer Cocktails

Ingredients

  • Hornitos Tequila Zarza
  • 2 parts Hornitos Reposado Tequila
  • 1-part Simple Syrup
  • 1-part Fresh Lemon Juice
  • Blackberries
  • Float: DeKuyper Creme de Cassis Liqueur
  • ---
  • Pinnacle Light & Ripe Apricot Honeysuckle Green Tea
  • 1.5 parts Pinnacle Apricot Honeysuckle
  • 3 parts Unsweetened Green Tea
  • .25 oz (½ Tbsp) Honey
  • 2 Peach slices
  • Soda Water
  • ---
  • On The Rocks The Cosmopolitan
  • A wildly popular cocktail, the Cosmopolitan is a simple cocktail with a big history. This classic cocktail blends flavors of cranberry, triple sec, lemon zest and lime - cut through with smooth EFFEN Vodka.

Instructions

  1. Hornitos Tequila Zarza
  2. Combine all ingredients, excluding liqueur. Shake well. Strain and serve over crushed ice in a rocks glass. Float liqueur on top. Garnish with fresh blackberries.
  3. ---
  4. Pinnacle Light & Ripe Apricot Honeysuckle Green Tea
  5. In a highball cocktail glass, gently muddle peach slices and honey. Add Pinnacle Light & Ripe Apricot Honeysuckle, green tea and ice. Stir to combine. Top with soda water and garnish with additional peach or apricot slices.
  6. ---
  7. On The Rocks The Cosmopolitan
  8. Simply pour over ice and enjoy!
https://www.theartfulgourmet.com/2021/09/happy-labor-day-some-end-of-summer-cocktails/

hammock-tree

Enjoy the last days of Summer, with a lovely cocktail in hand….!

Beef and Mushroom Dumplings with Asian Dipping Sauce

Beef and Mushroom Dumplings

Beef and Mushroom Dumplings

Hey all! Happy Friday! And Happy Chinese New Year 2021year of the Ox! To celebrate, I wanted to share my Beef and Mushroom Dumplings with Asian Dipping Sauce recipe that I created for my client (Steakhouse Elite) recently. They are super easy and fun to make, and the perfect way to celebrate the occasion!

Beef and Mushroom Dumplings

They’re filled with a savory mixture of juicy grass-fed ground beef, baby bella mushrooms, water chestnuts, scallions, cilantro, ginger, white and red pepper, and soy sauce. I chopped all the fresh ingredients and seasonings together in a mini-food processor to make it easier and get a fine mince, then mixed it in with the ground beef and an egg to make the filling.

Beef and Mushroom Dumplings

Then I started filling the dumpling wrappers (about a tablespoon in the center of each) and then brushed some water around the edges and pressed and sealed them in a dumpling maker. First I pan-fried them in a little bit of oil for about a minute to brown them, then added about an inch of water into the hot pan and covered it to steam them for a couple of minutes to give a crispy, soft and juicy finish on the dumplings.

Beef and Mushroom Dumplings

They are served with a delicious Asian dipping sauce I made with soy sauce, rice vinegar, sesame oil, a little bit of brown sugar, and sriracha garnished with chives and sesame seeds for extra flavor and texture. It’s tangy and salty and sweet and just the right amount of umami to complement the beef and mushroom dumplings. So good!! I could seriously eat a whole plate of these myself, you guys 😉

Beef and Mushroom Dumplings

And be sure to check out my other recipes below that would also be great to celebrate the Chinese New Year with – some of my absolute favorites and a couple of them are award-winning! (The Kung Pao Beef and Black Pepper Caramel Chicken)

Beef and Mushroom Dumplings

Enjoy and Happy New Year 🙂

Beef + Mushroom Dumplings with Asian Dipping Sauce

Yield: 30-40 dumplings

These Beef and Mushroom Dumplings with Asian Dipping Sauce are super easy and fun to make and perfect way to celebrate the Chinese New Year! Filled with grass-fed ground beef, baby bella mushrooms, water chestnuts, scallions, cilantro, ginger, white and red pepper, and soy sauce and first pan-fried then steamed for a crispy and juicy finish on the dumplings. They are served with a delicious Asian Soy Dipping sauce and garnished with chopped chives and sesame seeds for extra flavor and texture.

Ingredients

  • Dumplings:
  • 3/4 pound Steakhouse Elite Grassfed Ground Beef
  • 3/4 cup sliced baby Bella mushrooms
  • 3/4 cup water chestnuts
  • 4 green onions
  • 1/2 bunch cilantro leaves
  • 1/8 cup soy sauce
  • 1 1/2 tablespoon fresh ginger, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon white pepper
  • ½ teaspoon red pepper flakes (optional)
  • 1 egg, beaten
  • 1 package pot sticker or gyoza wrappers (30-40)
  • Canola oil, for frying
  • Asian dipping sauce:
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon sriracha or hot garlic chile sauce
  • 1 teaspoon minced chives (fresh or dried)
  • 1 teaspoon sesame seeds

Instructions

  1. Place mushrooms, water chestnuts, green onions, and cilantro in a food processor and blitz until finely minced.
  2. Cook the ground beef in a large sauté pan over medium heat until no longer pink; drain and let cool for 5 minutes.
  3. In a large mixing bowl, combine the ground beef, mushrooms, scallions, cilantro, soy sauce, ginger, sesame oil, white pepper, red pepper flakes and egg. Mix well with a large spoon or hands.
  4. Set up a work area with the dumpling wrappers and a small bowl of water; lay out the dumpling wrappers on a large cutting board or baking sheet. Place a 1 tablespoon of filling in the center of each wrapper.
  5. Moisten wrapper edges with water with your finger or pastry brush, and fold the wrapper over filling to make a half circle. Seal edges, pleating the front side several times to form a pleated pouch. (You can also use a dumpling maker to seal the dumplings to make it easier and faster to assemble.)
  6. Heat a skillet over high heat until very hot. Add 1 tablespoon oil and coat the sides. Place dumplings in a single layer to line the pan, pan fry for about 30 seconds, then carefully and slowly pour in 1/2 cup of water so the dumplings are covered by 1/2-inch. Cover the skillet with a lid and cook dumplings until all the water is absorbed. Remove the cooked dumplings with a spatula and set aside on a plate. (You can also carefully flip the pan over on to a plate with a hot pad, and scrape the dumplings off the pan). Repeat cooking the remaining dumplings.
  7. To make the dipping sauce, whisk all ingredients in a small bowl. Serve the sauce with hot dumplings, garnish with additional sliced scallions.

Notes

You could also substitute ground chicken or pork or even shrimp using the same ingredients and these dumplings will turn out absolutely delicious!

https://www.theartfulgourmet.com/2021/02/beef-and-mushroom-dumplings-with-asian-dipping-sauce/

More Asian recipes you may enjoy: 

Kung Pao Beef

Kung Pao Beef with Cauliflower Rice

Chicken Peanut Noodles

Thai Chicken Peanut Noodles

Spicy Pork Udon Noodles

Spicy Pork + Kale Udon Noodle Soup

Black Pepper Caramel Chicken Udon

Black Pepper Caramel Chicken Udon Noodles

Sweet and Spicy Shrimp Stir Fry

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Tampa-Style Cuban Egg Rolls :: Super Bowl 2021!

Tampa-Style Cuban Egg Rolls

Tampa-Style Cuban Egg Rolls for the Super Bowl 2021!

Hey guys! So the #Superbowl 2021 is near and I am so excited that it’s going to be in #Tampa, Florida this year, because this is MY TOWN now, and I can’t wait for the festivities to begin! (GO BUCS!!!) I was recently invited to participate in the Twin Dragon Blogger Challenge, and I decided to make these Tampa-Style Cuban Egg Rolls to celebrate the occasion as well as my city, using their Twin Dragon Egg Roll Wrappers.

Twin Dragon Egg Roll Wrappers

I love these egg roll wrappers, because they are basically an empty canvas for any appetizer and you can get creative and fill them with anything you like! Whether you fry them or bake them, they are super easy to work with and come out perfectly crispy and delicious every time.

Tampa-Style Cuban Egg Rolls

I’m sure you have all heard of the famous Cuban sandwich right? Well these delicious crispy egg rolls are a spin-off on the Tampa-style sandwich and they taste just as amazing!

Cuban Sandwich
photo: Columbia Restaurant

Over a century ago, Spanish-Cuban immigrant Casimiro Hernandez Sr. created a sandwich at his famous Columbia Restaurant in Ybor City in in Tampa, Florida called the ‘Mixto’. He wanted to honor the immigrants who first moved into the neighborhood, and a tribute to the city of Tampa. This famous sandwich has layers and layers of good things all baked into a crispy sandwich on Cuban bread: Ham for the Spaniards, Genoa salami for the Italians, Mojo roast pork for the Cubans, and Swiss cheese, pickles, and mustard for the German and Jewish immigrants.  

My Tampa-Style Cuban egg rolls are the absolute perfect appetizer – made with juicy roasted Mojo pork, ham, melted Swiss cheese, Genoa salami, dill pickles and a drizzle of mustard – all wrapped up in a crunchy baked egg roll. They’re served with a tangy dipping sauce I made with three types of mustard (yellow, Dijon and grainy), mayonnaise, a dash of hot sauce and chives…delicious little bites for the #Superbowl or any game day, party or gathering!

Cuban Mojo Pork

#Mojo is a classic #Cuban Garlic-Citrus marinade used in traditional Caribbean and Spanish cooking for added zest to chicken, shrimp, and pork. It’s made with (key) lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich and of course, my Egg Rolls! I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or buy online. You can also choose to make your own Mojo marinade – here is a great recipe online.  

Cuban Mojo Pork

First, cut a few slits in the pork, pour the marinade over the pork in a plastic baggie and seal up to let marinate for a few hours up to overnight in the fridge. Roast the pork in a dutch oven for about 35-45 minutes until the pork is at least 145 degrees F in the center. (Rule of thumb for pork loin is approximately 20 minutes per pound and this was a 2 pound boneless roast). Let the roast cool a few minutes, then slice into thin pieces.

Prep ingredients

Cut the other ingredients (ham, swiss, salami, pickles, yellow mustard) and get ready to make the egg rolls. This is the fun part!

Prep Egg Rolls

Start a little egg roll making station like I did above and get movin’ on these delicious crispy bundles of goodness.

build egg roll with layers

First, lay the egg wrapper on a baking sheet or tray and wet the edges all around with some water. Start layering the ingredients in the center bottom of the wrapper: ham, cheese, salami, pork, pickles and a top with a drizzle of mustard.

Wrap egg rolls

Roll up each egg roll wrapper from the pointy end at the bottom, fold in the sides and roll up to seal.

Prep egg rolls to bake

Place the egg rolls seam side down on a parchment (or foil-lined) baking sheet. Brush the egg rolls lightly and evenly with oil or melted butter. Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until they are crispy and golden brown. 

Make the Mustard-Mayo sauce

Meanwhile, make the dipping sauce with the Dijon mustard, mayonnaise, hot sauce, yellow mustard and grainy mustard. Throw a few chives in there too, and set aside in the fridge until ready to serve. Bake the egg rolls

Once the egg rolls are done, let them cool for a few minutes before serving.

Place egg rolls on a platter with sauce on the side

Serve them on a platter and garnish with more chives…serve the dipping sauce on the side.

Tampa-Style Cuban Egg Rolls

Absolutely delicioso and totally addicting! And you’ll be able to celebrate the Superbowl in style, Tampa-style that is 🙂

Tampa-Style Cuban Egg Rolls :: Super Bowl #2021!

Yield: Makes 8 egg rolls or 16 egg rolls (cut in half.)

Ingredients

  • Egg Rolls:
  • 1 cup Cuban Mojo marinade (store-bought or homemade)
  • 2 pounds boneless pork loin, thin sliced
  • Garlic salt, to taste
  • Freshly cracked black pepper, to taste
  • 8 slices Black Forest ham, thin sliced
  • 8 slices Swiss cheese, thin sliced
  • 16 small slices Genoa Salami with peppercorns
  • 16 dill pickle slices
  • Yellow mustard, for drizzling
  • 8 Twin Dragon Egg roll wrappers
  • Melted butter or oil, for brushing
  • Spicy Mustard Sauce:
  • 1/2 cup Dijon mustard
  • 1/2 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon grainy old-style mustard
  • 1 teaspoon hot sauce
  • 1-2 tablespoons fresh chives, minced

Instructions

  1. Make Mojo Pork:
  2. Cut small slits all over the pork roast with a knife and place the roast in a large resealable baggie. Pour the Mojo marinade over the top; season with garlic salt and pepper. Seal and let marinate in the refrigerator for 3 to 6 hours, up to overnight. (See notes below*)
  3. When ready to cook the roast, preheat the oven to 350 degrees F. Place the pork on a small rack or cut vegetables in a roasting pan or casserole dish and roast for about 40-45 minutes, until a thermometer inserted into the middle registers 145 degrees F. (cooking time is approx. 20-25 minutes per pound so adjust accordingly depending on the size of your pork roast.)
  4. Cool roast completely and cut into 8-12 thin slices, and store the leftover roast in the fridge for up to 1 week.
  5. Make the egg rolls:
  6. Turn the the oven heat up to 425 F. Cover a baking sheet with non-stick foil or parchment paper.
  7. Cut the ham, salami, Mojo pork and cheese into medium-size slices, about 2”x3”” wide (small enough to fit diagonally inside the center of the egg roll wrappers with room around to fold..eyeball it.)
  8. Layout the egg rolls flat on a work surface with a small cup of water nearby. Layer 2 slices each of ham, salami, pork, cheese and 2 pickle slices diagonally across the center of each wrapper, add a small drizzle of yellow mustard on top.
  9. Moisten the edges with water and roll the egg roll wrapper from the bottom, folding in the sides and rolling wrapper tightly to secure the edges. Lay the rolls flap side down on the baking sheet.
  10. Continue with the remaining egg roll wrappers.
  11. Lightly brush the egg rolls with melted butter or oil, evenly on both sides.
  12. Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until crispy and golden brown.
  13. Make the dipping sauce:
  14. Meanwhile, make the dipping sauce by mixing together the Dijon mustard, mayonnaise, yellow mustard, grainy mustard, hot sauce, and chives; cover and set aside in the fridge until ready to serve.
  15. Serve the egg rolls on a platter or tray with mustard-mayo dipping sauce on the side. Garnish with additional chives over the egg rolls, if desired.

Notes

You can double or triple this recipe for a larger crowd.

Mojo is a classic Cuban Garlic-Citrus marinade used in traditional Caribbean cooking for added zest to chicken, shrimp, and pork. It’s made with key lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich. I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or online. If you choose to make your own marinade here is a recipe online.

https://www.theartfulgourmet.com/2021/02/tampa-style-cuban-egg-rolls-super-bowl-2021/

Tampa-Style Cuban Egg Rolls

Look at all this

Tampa-Style Cuban Egg RollsCRISPY. CHEESY. SAVORY. GOODNESS.

Tampa-Style Cuban Egg Rolls

Serve them with the tangy Mustard-Mayo Dipping Sauce..sooo good!

Cut egg rolls

Cut the egg rolls in half if you want smaller pieces…

DELISH!

Oh, and you may want to double or triple the recipe for a larger crowd – beware…I could eat the entire tray myself these are so good!

Tampa-Style Cuban Egg Rolls

If you want to make these yourself, you can find JSL Twin Dragon wrappers at Albertsons, Amazon, Instacart, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Target, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Winco, Price Chopper, and Gelson’s.

For more great recipes and products by Twin Dragon, please visit them online at: 

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#ChefYaki #TwinDragon #JSLFoods #BloggerRecipeChallenge #TheArtfulGourmet #artfulgourmet #kristenhess

Crunchy Baked Taco Wonton Cups

Crunchy Baked Taco Wonton Cups

Crunchy Baked Wonton Taco Cups

Hey all, happy New Year! I was recently invited to participate in JSL Foods Twin Dragon Asian Wrapper Recipe Challenge and I came up with a fun recipe for these Crunchy Baked Taco Wonton Cups using their Twin Dragon Wonton Wrappers. They make a great idea for a holiday appetizer or for game day…or any special event that includes finger foods for a crowd!

Baked Taco Wonton Cups

They’re basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro…and they are soooo good and so easy to make!

Twin Dragon Wonton Wrappers

These Wonton wrappers are really easy to work with and they come precut in a package which is great. They can be boiled, steamed or fried, or easily baked like I did, by spraying some oil on top and in the bottom of the muffin pan so they get golden brown and crunchy. 

Cook beef and veggies

First brown your ground beef with some onions, garlic, and taco seasoning until the flavors meld together and the meat is cooked through. Then add the corn, cilantro, chopped tomatoes with chiles, and mix together. If you like a little extra heat you could add some extra jalapeños here!

layer wonton cups

Spray your muffin pan with some cooking spray and place one wonton in each cup. Fill with a tablespoon of the meat mixture and top with a tablespoon of the shredded cheese. Repeat with another wonton on top and another layer of taco mixture and cheese.

Baked Wonton Cups

Spray or brush the tops of the wontons with a little more oil and bake for about 10-12 minutes at 375 until they are crispy golden brown and the cheese is melted.

Baked Taco Wonton Cups

Serve on a platter with some salsa and sour cream and garnish with cilantro or green onions.

Baked Taco Wonton Cups

So fun and absolutely delish! Feel free to play with the toppings that you like – jalapeños, green onions, hot sauce, avocado or guacamole would be amazing.

Baked Taco Wonton Cups

Any way you make them you can bet they’ll be the hit of the party!

Baked Taco Wonton Cups

Baked Taco Wonton Cups
Baked Taco Wonton Cups
Baked Taco Wonton Cups

Crunchy Baked Taco Wonton Cups

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 12 Wonton Taco Cups

Serving Size: 1

These Crunchy Baked Wonton Taco Cups are basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro...and they are soooo good and so easy to make!

Ingredients

  • 24 Twin Dragon Wonton Wrappers
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped cilantro, plus extra for garnish
  • 1 packet taco seasoning
  • 2/3 cup water
  • 1/2 cup cooked corn
  • 1/2 cup diced tomatoes with chilies
  • 1 cup shredded Mexican Blend cheese
  • 1/2 cup sour cream, for garnish
  • 1/2 cup salsa , for garnish
  • Jalapeños, for garnish
  • Green onions, for garnish

Instructions

  1. Preheat oven to 375 degrees F.
  2. Spray a muffin pan with cooking spray and set aside.
  3. Heat a large saute pan with oil and cook ground beef and onions until no longer pink.
  4. Add garlic and cilantro and cook for an additional minute.
  5. Add taco seasoning and water and reduce heat to medium; cook for an additional 5 minutes to let flavors meld.
  6. Stir in the corn and diced tomatoes with chilies, cook for 5 minutes more.
  7. Line each cup of prepared muffin pan with one wonton wrapper.
  8. Add 1 1/2 tablespoons of taco meat mixture and 1 tablespoon of cheese into each wrapper.
  9. Repeat layering with another wonton (pressing down a little bit) and add more taco meat and cheese into the pan.
  10. Bake for 10-12 minutes until the wontons are golden brown and crispy and the cheese is melted.
  11. Top the Baked Wonton Cups with salsa, sour cream, more cilantro and green onions and jalapeños if desired.

Notes

Feel free to experiment with fillings and toppings and most of all enjoy! Double or triple the recipe for a larger crowd.

https://www.theartfulgourmet.com/2021/01/crunchy-baked-taco-wonton-cups/

I can think of a million different ways to make these Crunchy Baked Wonton Cups – try chicken or shrimp or pork with some different sauces and toppings!

Baked Taco Wonton Cups

 

Baked Taco Wonton Cups

Have fun experimenting with them and if you make my recipe please leave a comment below on how they turned out!

Follow JSL Foods on Social Media for more fun recipe ideas! You can find the Wonton Wrappers online or in these stores: Walmart, Albertson’s, QFC, and Giant Food Stores, Shaw’s, Von’s, Stater Bros, Fred Meyer, Safeway, Associated Stores, Shop N Shop, Winco, and Price Chopper.

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Facebook

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#JSLFoods #BloggerRecipeChallenge #TwinDragon #ChefYaki

Spicy Crab Cakes w/ Creole Mayo

Spicy Crab Cakes

Hi Everyone! So the New Year #2021 is rapidly approaching (thank God!!) and I decided to celebrate a little with these Spicy Crab Cakes w/ Creole Mayo and some bubbly! They are absolutely delicious and the perfect appetizer duo for the holidays or any special occasion!

Spicy Crab Cakes 3

I made them with fresh lump crabmeat, crispy applewood smoked bacon, corn, red Chile peppers, parsley, scallions, egg, panko breadcrumbs, mayonnaise, lemon juice and a dash of Tony Chacere’s Creole Seasoning and hot sauce, and served with a side of spicy Creole Mayo for dipping. Talk about a flavor bomb in your mouth…#YUM!

Spicy Crab Cakes

The recipe makes 8 small crab cakes but feel free to make four larger patties if you want to make burgers out of them. Or make 16 really small crab cakes if you want to make them bite-sized with fancy toothpicks on platter!

Spicy Crab Cakes w/ Creole Mayo

I brushed them with some oil and baked in the oven for about 30 minutes, but you can also pan-fry them if you prefer. For a larger crowd, I recommend doubling or tripling the recipe because these will be a huge hit and gone before you know it!

Spicy Crab Cakes 2

They would also be great served on top of some Confetti rice or Cajun/Creole pasta..or try them in some lettuce leaves or on top of a salad for a lighter fare if you’re watching your carbs. I know I will be after the holidays are over. Enjoy and indulge for now – and Happy New Year! #2021 couldn’t come any sooner 🙂

Spicy Crab Cakes w/ Creole Mayo

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Serving Size: 2 crab cakes

These delicious crab cakes are the perfect appetizer for the holidays or any special occasion! Made with fresh lump crab, crispy applewood smoked bacon, corn, red chile peppers, parsley and a hit of Creole seasoning and hot sauce served with a Creole Mayo for dipping. For a larger crowd, double or triple the recipe because these will be a huge hit and gone before you know it!

Ingredients

  • CRAB CAKES
  • 1 lb. lump crabmeat
  • 1/3 c. Panko bread crumbs
  • 1/3 c. mayonnaise
  • 1 large egg, lightly beaten
  • 2 green onions, finely sliced
  • 1 tbsp. lemon juice
  • 1 teaspoon Tony Chacere’s Creole seasoning
  • Dash of hot sauce
  • Freshly ground black pepper, to taste
  • 1/4 c. corn
  • 2 slices cooked bacon, chopped
  • 1/2 red chile pepper, chopped (or sub bell pepper for less heat)
  • 2 tbsp fresh parsley, minced, plus extra for garnish
  • 1 tbsp. vegetable or olive oil
  • ......
  • CREOLE MAYO
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1/2 tbsp hot sauce
  • 1/2 teaspoon Tony Chacere’s Creole seasoning

Instructions

  1. MAKE CRAB CAKES
  2. Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray.
  3. In a large bowl, stir together crabmeat, bread crumbs, mayonnaise, egg, green onions, and lemon juice. Add Creole Seasoning, hot sauce and black pepper. Stir in corn, Chiles, bacon and parsley. Mix well with hands or a fork until mixture is combined.
  4. Form into 8 patties and place on nonstick greased baking sheet. Brush oil on top of the crab cakes.
  5. Bake until golden brown about 25-30 minutes, turning halfway through cooking. Alternatively you can pan fry them for 3-5 minutes per side in a skillet over medium high heat.
  6. Garnish with more fresh parsley or green onions; serve with side of Creole Mayo.
  7. MAKE CREOLE MAYO
  8. In a small bowl, combine mayonnaise, lemon juice, hot sauce and Creole seasoning. Adjust amounts to your liking (less or more spicy).
  9. Serve sauce with Crab cakes on top or on the side.
https://www.theartfulgourmet.com/2020/12/spicy-crab-cakes-w-creole-mayo/

Other Crab Cake recipes you might enjoy:

Maryland Crab Cakes with Tartar Sauce

Food + Wine Baltimore Crab Cakes

Keto Crab Cakes

A Mini-Thanksgiving Dinner

Mini Thanksgiving Dinner

 

Hey guys! Happy #Thanksgiving! I hope everyone is enjoying their holiday despite the crazy #quarantine travel restrictions and COVID-19 mania – and hoping that you are able to spend time with family or friends…no matter how small the gathering might be.

Thanksgiving Dinner

 

This year I decided to make a super delicious mini-Thanksgiving dinner for myself since I wasn’t able to spend it with my family and friends up in New York. I actually didn’t mind having a little time alone to cook and drink wine and relax, watching some holiday movies and snuggling under a blanket with kitty and some Christmas lights!

Cornish Hen

 

I made a juicy Roasted Cornish hen, seasoned with a homemade spice rub, some fresh squeezed lemon juice and extra virgin olive oil, roasted on top of a bed of onions, garlic and celery. You could also use some additional herbs and veggies to stuff the hen / add to the roasting pan such as sliced lemons, rosemary, thyme, carrots or turnips for extra flavor.

Delicata Squash

 

I also made this sweet and spicy roasted Delicata squash, made with a delicious glaze of olive oil, brown sugar, Sriracha, apple cider vinegar, garlic powder and salt with a dab of butter to make it caramelized and luscious.

Balsamic Brussels with Bacon

 

And of course I made my favorite Thanksgiving side dish of all time – Roasted Brussels sprouts with bacon and shallots and a drizzle of spicy balsamic glaze for serving..crispy, savory and sweet with a touch of heat..delicious!

Mashed Potatoes and Gravy

 

I served them with some luscious mashed potatoes with butter and heavy cream topped with turkey gravy…two staples I couldn’t resist (even though I planned on making mashed cauliflower originally and decided to cave and make the real thing…lol)

Kristen Hess The Artful Gourmet

 

and of course I paired my dinner with a crisp, light and fruity white wine – #Matua Sauvignon Blanc, which is one of my favorite varieties from Marlborough NZ.

 

I am #thankful for so many things and especially this year. Not being able to be with my friends and family up in New York is not the same, but I am blessed and grateful for them and happy we are all safe and sound, with food on the table…and #love all around,  no matter how far apart we are.

 

Happy Thanksgiving. XO

A Mini-Thanksgiving Dinner

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 2

This is a super easy and delicious mini-Thanksgiving dinner for 1 or 2 people. A spiced juicy roasted Cornish hen along with some sweet and spicy roasted Delicata squash, Balsamic Brussels sprouts with bacon and shallots. All served together with some creamy buttery mashed potatoes and turkey gravy and of course a light and fruity white wine such as Sauvignon Blanc to go with!

Feel free to add additional herbs and veggies to stuff the Cornish hen or add to the roasting pan such as lemons, rosemary, thyme, carrots or turnips while baking for extra flavor.

Ingredients

  • Roasted Cornish Hen:
  • 1 whole Cornish hen, about 1 1/2 lbs
  • 1 onion, peeled and cut in quarters
  • 4 celery stalks, cut in thirds
  • 5 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons fresh lemon juice
  • Dry Rub:
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon Italian seasoning
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Tony Chacere's Creole seasoning (optional, can sub paprika)
  • 1/2 teaspoon Penzey's Bicentennial seasoning (optional, can sub poultry rub)
  • Sweet and Spicy Roasted Delicata Squash:
  • 1 large Delicata squash
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup Stevia Brown Sugar
  • 1 tablespoon Sriracha
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Sea salt
  • Freshly cracked black pepper, to taste
  • 2 tablespoons unsalted butter
  • Balsamic Bacon Brussels Sprouts:
  • 1 1/2 pounds brussels sprouts, trimmed and halved
  • 1-2 tablespoons extra virgin olive oil
  • Sea salt and freshly cracked black pepper, to taste
  • 1/2 teaspoon red pepper flakes
  • 4 slices of bacon, chopped
  • 1/2 large shallot, minced (or 2 cloves garlic, minced)
  • 1 -2 tablespoons balsamic glaze

Instructions

  1. Roasted Cornish Hens:
  2. Preheat oven to 425 degrees F.
  3. Combine all the dry ingredients together in a small mixing bowl. Pat the hen dry with paper towels and season generously with the rub all over, inside and out.
  4. Place the onions, celery, and garlic on the bottom of a medium roasting pan. Place the hen over the vegetables and drizzle olive oil and lemon juice over the top, brushing it on to the hen evenly.
  5. Bake in the oven for 1 hour, or until a thermometer registers 165 degrees F in the thickest part of the thigh.
  6. Remove the hen from the oven and let rest, covered loosely with foil for about 20 minutes. Carve and serve with side dishes.
  7. Sweet and Spicy Roasted Delicata Squash:
  8. Wash the squash and cut off both ends. Cut in half length-wise and scoop out the seeds; discard.
  9. Slice the squash into 1/2-inch pieces and place on to a baking sheet in a single layer.
  10. Whisk together in a small bowl all the glaze ingredients until smooth and blended. Brush all over both sides of the squash. Dab the squash with bits of butter all over the pan.
  11. Bake for about 30 minutes at 425 until squash is cooked through and caramelized, turning halfway through cooking time to ensure even browning.
  12. Raise heat to a broil, and cook for an additional 2-3 minutes. Remove from oven and serve.
  13. Balsamic Bacon Brussels Sprouts:
  14. Preheat oven to 425 degrees.
  15. Place the brussels sprouts on to a sheet pan and drizzle with olive oil, salt and pepper and red pepper flakes, toss together to coat evenly.
  16. Add the bacon and shallots to the pan and stir together with the sprouts, making a single layer.
  17. Roast the sprouts for about 12 minutes then remove from oven and toss them together to get the other side crispy. Place them back in the oven and roast for another 12-15 minutes until the sprouts and bacon are crispy and browned.
  18. Remove from the oven and toss everything together. Place in a serving bowl and drizzle balsamic glaze over the top and garnish with some additional flaky sea salt and pepper.

Notes

You can also double the recipe for the Cornish Hens if you are having a couple more people over. The sides are plenty for two people, maybe 3 or 4, depending on how big your servings are!

https://www.theartfulgourmet.com/2020/11/a-mini-thanksgiving-dinner/

Spinach, Bacon + Leek Quiche

Spinach Bacon Leek Quiche

Spinach Bacon Leek Quiche

For Easter this year I decided to make this lovely Spinach, Bacon + Leek Quiche. I love baking pies and tarts and quiches, especially around the holidays, and with so much time on my hands at home lately (a.k.a. #quarantinecooking) what perfect time then to bake up a comforting pie to devour for our holiday brunch.

For the sake of time and also using up some things we had in the freezer, I used a frozen ready-made pie crust shell but you could certainly make your own pie crust from scratch (which is basically a short-crust pastry made with flour, butter, salt and water ) and roll it out into a 9-inch pie pan. Blind bake the crust for 10 minutes first if you want a crispier pie crust (topped with parchment paper and filled with dried beans or pie weights).

Pour Egg Custard

Simply cook your bacon, drain and crumble or chop it up and set aside. Make your egg custard with some sour cream and whole milk (or heavy cream if you wish for a richer custard), dried or fresh sliced leeks and seasonings. Add the shredded cheese. Then whisk it all together by hand until well blended and airy. Layer the spinach and cooked bacon on top of the cooked or uncooked pie shell. Pour the egg custard on top and bake for 35-45 minutes until the eggs are set and the crust is golden brown. If the crust edges start getting too dark, roll some foil over the edges while baking to prevent them from burning.

Spinach Bacon Quiche

Take the quiche out of the oven and let it cool for about 10 minutes. Then slice and serve warm, with a side of fruit and salad and mimosas. Perfect Easter brunch!

Chef’s Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature.  You can also substitute the veggies by using onions or scallions, broccoli or zucchini, bell peppers or mushrooms.. and whatever cheese you like! Swiss or Gruyere are great melty cheese for quiche and go great with the spinach and bacon flavors. Prosciutto or pancetta or sausage would be equally delicious instead of bacon. Or leave meat out all together for a delicious vegetarian quiche.

Spinach, Bacon + Leek Quiche

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 wedge

This is a lovely quiche for a brunch or special occasion meal. Made with three cheeses, bacon, spinach and leeks in a ready-made pie crust. So easy and delicious and perfect for Easter brunch or Mother's Day!

Ingredients

  • 6 slices bacon
  • 6 eggs
  • 1 cup whole milk or half and half
  • 1/2 cup sour cream
  • Kosher Salt
  • Freshly cracked black pepper
  • 2 tablespoons dried leeks
  • 1 teaspoon Mrs. Dash seasoning (unsalted)
  • 2 cups baby spinach
  • 1 1/2 cups shredded cheese (Cheddar, Mozzarella, Monterey Jack)
  • 1 (9-inch) pie crust, frozen and defrosted or homemade

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook bacon in a large frying pan, drain and crumble, set aside.
  3. Roll out pie crust and fit into a 9-inch pie dish. Cover with parchment paper and fill with dried beans. Bake the crust for 10 minutes and set aside.
  4. Combine the eggs, milk, sour cream, salt, pepper, Mrs. Dash seasoning and dried leeks in a large mixing bowl and whisk together.
  5. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
  6. Bake for and additional 35 minutes until the egg mixture is set. Let cool for 10 minutes.
  7. Cut into 8 wedges and serve.
  8. Great with a side of green salad and fresh fruit and mimosas for a perfect brunch.

Notes

Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature.  You can also substitute the veggies by using onions or scallions and broccoli or zucchini and use whatever cheese you like. Prosciutto, ham, pancetta or sausage would be equally delicious instead of bacon. Or leave it out all together for a meatless vegetarian quiche! 

Recipe adapted from Paula Deen

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https://www.theartfulgourmet.com/2020/04/spinach-bacon-leek-quiche/

Citrus Arugula Salad with Pistachios, Ricotta + Mint

This #Winter Citrus #Salad w/ Arugula, Ricotta Salata & Pistachios has a Lemon Truffle Dressing that is to die for! 

A gorgeous and refreshing salad made with blood oranges and Cara Cara oranges, arugula, chopped mint, pistachios and sliced red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy, crunchy and salty all in one bite!

#lowcarb #keto #whole30 approved #recipe! ..It’s the perfect refreshing salad for the New Year! Happy #2020!

Citrus Arugula Salad

Citrus Arugula Salad with Pistachios, Ricotta + Mint

Prep Time: 15 minutes

Yield: Serves 4.

A gorgeous and refreshing Winter salad made with citrus, arugula, chopped mint, pistachios and red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy and salty all in one bite!

Ingredients

  • 2 blood oranges, peeled, pith removed and sliced crosswise ¼ inch thick
  • 2 Cara Cara or Navel oranges, peeled, pith removed and sliced crosswise ¼ inch thick
  • 2 tablespoons fresh mint leaves, chopped
  • 2 tablespoons roasted salted pistachios, chopped
  • ½ small red onion, halved and sliced thin crosswise
  • 3 cups baby arugula
  • 4 tablespoons Seven Barrels Truffle Oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh Ricotta Salata, crumbled (or 8 thin slices, divided)

Instructions

  1. Layer the orange slices in alternating colors on a large plate or a couple of small plates.
  2. Top the layered oranges with chopped mint, pistachios, and sliced red onions on the plate(s).
  3. Toss the arugula with truffle oil, lemon juice, salt and pepper in a mixing bowl.
  4. Place a pile of arugula on top of the layered oranges and top with the crumbled ricotta cheese and additional freshly ground black pepper if desired.

Notes

Note: If you can’t find fresh Ricotta Salata cheese, you can also substitute another tangy sheep’s milk cheese such as Manchego or Aged Pecorino Romano. Fresh sliced Mozzarella or Burrata cow’s milk cheese could also substitute nicely for a milder flavor.

https://www.theartfulgourmet.com/2020/01/citrus-arugula-salad-with-pistachios-ricotta-mint/

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Hey guys! Oh my gosh, it’s almost the end of the year! Can you believe it? Where does time fly? I’m so ready for a New Year though – #2019 can’t come soon enough! 🙂

I was invited to participate in the #Steviva #Holiday #Keto #Blogger #Recipe Challenge this year and made a Sweet and Spicy Meyer Lemon Shrimp Stir Fry. With all the #holidays going on and the rich, delectable #food I’ve been enjoying this month, I wanted to make a recipe a little bit lighter and healthier, and on the lower carb side…(before it all happens again this weekend for New Years!)

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

I love Steviva products because they are lower in carbs, low glycemic, low calorie and they use all natural ingredients in their products. Their line of good-for-you all natural alternative sweeteners are terrific options for cooking and baking without sugar. Whether you need a granulated sweetener to replace table sugar, a powdered sweetener to replace confectionery sugar or a liquid sweetener to replace corn syrup, they have carefully developed safe, low glycemic, low caloric sweeteners that taste and act just like sugar.

Steviva + Nectevia Marinade

This dish is super easy and quick to make and has great flavors using fresh Meyer Lemon juice, soy sauce, sesame, Nectevia Agave Stevia Blend, Steviva Erythritol Blend, a dash of ginger and #Sriracha for some spiciness to make a delicious sticky marinade to go with the shrimp and fresh veggies. And it’s low carb and low cal! BONUS*** 🙂

Marinate Shrimp

Simply make your marinade for the shrimp with all the ingredients and put it in the fridge in a ziplock baggie for 1/2 an hour. Then stir fry the shrimp for a few minutes until they are no longer pink and remove the shrimp from the pan.

Saute the shrimp and veggies in marinade

Add the veggies and stir fry those for about 5-7 minutes until tender crisp and the sauce starts to thicken. Add the cooked shrimp back in and toss together for another minute or so.

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Serve immediately over brown or cauliflower rice, zucchini noodles or soba noodles and spoon the rest of the spicy and sweet sauce on top and garnish with a few more sesame seeds and even some green onions if you wish.

Sweet + Spicy Meyer Lemon Shrimp

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 4

A super easy and delicious stir fry made with shrimp and fresh veggies, marinated in a spicy and sweet sauce made with Meyer lemon juice, soy sauce, Sriracha, Steviva Blend and Nectevia. Great for a weeknight dinner or special occasion. Best served over brown rice, cauliflower rice, zucchini noodles or soba noodles.

Ingredients

  • 4 tablespoons Steviva Blend
  • 4 tablespoons Nectevia agave syrup
  • 1/4 cup soy sauce
  • 1 tablespoon minced garlic
  • juice of one Meyer lemon
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon Sriracha
  • dash of red pepper flakes (optional)
  • dash of ginger (fresh minced or dried)
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons butter
  • 2 cups fresh sliced veggies (broccoli florets, red pepper, snap peas)
  • white pepper, to taste

Instructions

  1. Whisk together Steviva Blend, Nectevia agave nectar, soy sauce, garlic, lemon juice, sesame oil, sesame seeds, Sriracha, red pepper flakes and ginger in a small mixing bowl.
  2. Add half of the sauce to the shrimp and let marinade in the refrigerator for 30 minutes or more.
  3. Heat butter in a medium sized skillet over medium high heat. Add the shrimp, discard marinade from the bag (save the other unused half for making the sauce). Saute for about 3-5 minutes until shrimp is no longer pink.
  4. Remove shrimp from the pan and add the fresh vegetables. Saute for about 5 minutes or so until soft.
  5. Add the reserved marinade and pour over the vegetables. Cook for another few minutes until sauce thickens.
  6. Add the cooked shrimp back into the pan and toss together with the vegetables and the sauce. Season with pepper, to taste.
  7. Serve immediately, garnish with additional sesame seeds and green onions if desired over brown rice, cauliflower rice, soba noodles or zucchini noodles.

Notes

You can also use this marinade for scallops or chicken or beef, just increasing the cook time appropriate for the protein (about 10-12 mins for chicken or beef until cooked through). Vegetables can be swapped out as well whatever you prefer!

https://www.theartfulgourmet.com/2018/12/sweet-spicy-meyer-lemon-shrimp-stir-fry/

Sweet + Spicy Meyer Lemon Shrimp

I’d love to hear your comments on this recipe below if you decide to make it! Please make sure to tag @stevivabrands and @artfulgourmet with a link back to this original post on my blog if you do share any recipes or photos on social media!

For more information on #Steviva Brands products and more recipes, please visit their website and social media pages:

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—–

Note: I received products from Steviva Brands to experiment with recipes for the Blogger Challenge Recipe Contest. All opinions, recipes, photos and text are my own. 

Luscious Truffle Mac + Cheese

TresOmega Quinoa Pasta

 Luscious Truffle Mac + Cheese

The holidays are here and I’m full swing in baking mode! It’s the best time of year for making dishes for parties and special occasions and one of my favorite things to make is a delicious, cheesy, #pasta dish.

Luscious Truffle Mac + Cheese

I was invited to participate in to compete in the 2nd Annual Tresomega “Organics For Life” Blogger Recipe Challenge again this year, and I decided to make a Luscious Truffle Macaroni and Cheese recipe using their gluten-free Quinoa pasta using a combination of the Elbows and Fusilli.

Cook pasta and make cheese sauce

This recipe is super delicious, easy to make and is super creamy made with five cheeses (Truffle Brie, Mascarpone, Cheddar, Monterey Jack and Parmesan), half and half, truffle butter, a dash of truffle oil and truffle salt, onion and garlic, italian seasoning all topped with crunchy, buttery Panko bread crumbs.

Top macaroni and cheese with bread crumbs and bake

I baked it in a large casserole dish for 30 minutes at 375 until golden brown, and let it cool for a few minutes before DEVOURING it’s luscious, cheesy, truffle-y self.

Luscious Truffle Mac + Cheese

TresOmega gluten-free quinoa pasta is totally organic, non GMO, wheat and corn free, and tastes delicious just like regular pasta. And the elbows and fusilli shapes are perfect for holding all that cheesy delicious sauce!

Luscious Truffle Mac + Cheese

It’s the perfect cozy, heartwarming dish made for the #holidays…or any time you just need a dash of comfort on a cold, dreary Winter day.

Luscious Truffle Mac and Cheese

Enjoy and Happy Holidays!  

Luscious Truffle Mac + Cheese

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 cup

This recipe is super delicious, easy to make and is super creamy made with five cheeses (Truffle Brie, Mascarpone, Cheddar, Monterey Jack and Parmesan), half and half, truffle butter, a dash of truffle oil and truffle salt, onion and garlic, italian seasoning all topped with crunchy, buttery Panko bread crumbs. Perfect comfort food dish for the holidays!

Ingredients

  • 8 ounces TresOmega Fusilli pasta
  • 8 ounces TresOmega Elbows pasta
  • 1 tablespoon Black Truffle Oil
  • 3/4 cup Panko breadcrumbs
  • 6 tablespoons unsalted butter, divided
  • 1 tablespoon Black Truffle butter
  • 1/4 cup Parmesan cheese
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon minced garlic
  • 4 tablespoons minced onions
  • 1 bay leaf
  • 1/4 cup flour (gluten-free or all-purpose)
  • 1/8 teaspoon cayenne (optional)
  • 2 1/2 cups half and half
  • 1/2 cup water or skim milk
  • 1 cup shredded White cheddar
  • 1 cup shredded Monterey Jack
  • 1/2 cup Mascarpone cheese
  • 1 cup Truffle Brie cheese, rinds removed
  • Truffle salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375 and spray a large casserole dish with olive oil spray.
  2. Bring a large saucepan of salted water to a boil. Add TresOmega pasta and cook halfway through (about 6 minutes) and drain. Drizzle Black Truffle oil on to cooked pasta, stir through and set aside.
  3. Melt 3 tablespoons butter in the microwave or on stovetop and mix into Panko breadcrumbs. Add Parmesan cheese, Italian seasoning and stir together, set aside.
  4. Heat another large saucepan or Dutch oven over medium heat and begin making roux for the cheese sauce. Melt the remaining 3 tablespoons of butter, a tablespoon of Black Truffle butter, paprika, garlic, onions and bay leaf, cooking for about 5 minutes until onions are soft and lightly translucent.
  5. Add the flour and cayenne pepper (if using) and stir in with the butter until a roux forms and the mixture thickens for about a minute.
  6. Whisk in the half and half and water (or skim milk), stirring and whisking constantly until the sauce thickens, for about 8-10 minutes. Discard bay leaf.
  7. Remove the pot from the heat and stir in the white cheddar, Monterey Jack, Mascarpone and Truffle Brie cheeses, stirring constantly with a whisk until smooth. Finish with a dash of truffle salt and freshly black ground pepper, to taste.
  8. Add the cooked pasta into the greased casserole dish and pour the cheese sauce over the pasta, mixing together. Top the pasta with the buttered bread crumbs.
  9. Bake the pasta for 30 minutes until bubbly and browned and the cheese is super melty.
  10. Let cool for about 5-10 minutes and serve immediately.

Notes

You can also substitute other cheeses that are great for melting: Gruyere, Fontina, Emmental

https://www.theartfulgourmet.com/2018/12/luscious-truffle-mac-cheese/

You can find out more about TresOmega Gluten-Free Pastas on their website, or on their social media pages: 

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Feel free to comment and share this post with your followers and be sure to tag  #tresomega, #organicsforlife in your post with a link back to this original post on my blog, with a credit to me, @artfulgourmet.

Luscious Truffle Mac + Cheese