Low Carb Cheesy Beef Enchilada Bake

Low Carb Beef Enchilada Bake

This is a super easy and delicious Low Carb Cheesy Beef Enchilada Bake made with mega layers of spicy taco seasoned beef, zucchini, garlic, onions, low-carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it’s #low-carb, #sugar-free and #keto so enjoy without the guilt!

Sauteed Zucchini

First cook your zucchini and garlic in some olive oil and set aside.

Sauteed Taco Beef

Next brown the ground beef, onions and jalapeños, drain any access grease, then return to the sauté pan along with the taco seasoning and some water and let simmer for about 10 minutes over low heat to let the flavors meld together.

Layer Tortillas

Then it’s time to build the casserole. Spread 1/4 of the enchilada sauce (I LOVE Harry + David brand..it comes packaged in a glass bottle so no tinny taste! And it’s made with vine-ripened fresh tomatoes, onion, jalapeños, chili pepper, garlic, cumin, and New Mexico chiles) on the bottom of a large rectangular baking dish, and top with 1/3 of the tortillas.

Layer Zucchini

Next add 1/2 of the cooked zucchini and garlic mixture over the top.

Layer Taco Beef

Top with the cooked taco beef, onions, and jalapeños.

Layer Cheese And Sauce

Add 3/4 cup of the cheese on top of the meat, and pour 1/2 the enchilada sauce over the cheese.

Layer Zucchini and Beef

Repeat the process with the 1/3 tortillas, the rest of the zucchini and garlic mixture, taco beef mixture,

Top with Cheese

3/4 cup of cheese and 1/2 cup of sauce.

TopCheeseSauce

Add the final 1/3 tortillas on top of the casserole and pour the rest of the sauce over the top and sprinkle with the rest of the cheese; cover with foil.

Baked Dish

Pop this bad boy in the oven and bake for 30 minutes, then uncover and bake for another 5-10 minutes until cheese is melty and gooey. Garnish with sliced jalapeños and sliced green onions. Let cool for about 5-10 minutes, then slice and serve immediately.

Cut into squares and serve

You can also add corn, black beans, pinto beans, tomatoes, cilantro, sour cream or whatever other veggies and toppings you desire.

Close up

Any way you serve it you’re gonna love it! Enjoy 🙂

Low Carb Cheesy Beef Enchilada Bake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 6-8

Serving Size: 1-2 squares

This is a super easy and delicious cheesy beef enchilada casserole with mega layers of ground beef, zucchini, garlic, onions, low carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it's low carb, sugar free and keto so enjoy without the guilt!

Ingredients

  • 8 medium low-carb tortillas, cut in half
  • cooking spray
  • 2 tablespoons olive oil, divided
  • 3 small zucchini, cut into half moons
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • 1/2 large onion, chopped
  • 1 tablespoon fresh jalapeños, minced
  • 1 packet of taco seasoning
  • 1/2 cup water
  • salt and pepper to taste
  • 2 cups red enchilada sauce
  • 2 1/2 cups shredded sharp cheddar cheese
  • 1/2 jalapeno, sliced, for garnish
  • 1 green onion, sliced thin, for garnish

Instructions

  1. Preheat oven to 350 degrees F. Spray a large casserole dish with cooking spray.
  2. Heat one tablespoon of oil over medium heat in a large saute pan. Add the zucchini and garlic and cook for about 5-6 minutes until soft. Remove from the pan and set aside.
  3. Add additional tablespoon of olive oil in the pan and add the ground beef and onions. Cook for 6-8 minutes until cooked through and no longer pink. Drain the grease and return cooked beef and onions to the pan.
  4. Add the taco seasoning and water, and stir together, cooking on low heat for about 5-8 minutes. Remove from the heat.
  5. Spread 1/4 cup enchilada sauce over the bottom of the greased baking dish.
  6. Layer 1/3 tortillas over the sauce.
  7. Add 1/2 of the zucchini and garlic mixture over the top. Add 1/2 the meat mixture, then top with 3/4 cup of shredded cheese.
  8. Pour 1/2 cup enchilada sauce over the cheese.
  9. Repeat the process with 1/3 of the tortillas, the rest of the zucchini, the rest of the meat mixture and 3/4 cup of cheese. Top with 1/2 cup of the enchilada sauce.
  10. Add the final 1/3 tortillas on top of the casserole; pour the remaining sauce over the top and and sprinkle on the rest of the cheese.
  11. Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
  12. Sprinkle jalapeños and green onions over the top. Let casserole cool for 5-10 minutes.
  13. Slice and serve hot.

Notes

You can also add corn, black beans, pinto beans, tomatoes, cilantro or whatever other veggies and toppings you desire!

https://www.theartfulgourmet.com/2020/12/lowcarb-cheesy-beef-enchilada-bake/

Look at all that cheesy taco goodnessCut Casserole

Other recipes you might enjoy:

Game Day Beef Enchilada Casserole

Taco Casserole

Mexican Beef and Rice Casserole

Happy Cinco de Mayo + Taco Tuesday!

Cinco de Mayo + Taco Tuesday

CincoDeMayo

Happy Cinco de Mayo! How fun that this holiday falls on #Taco Tuesday! Here are the #recipes you need to be cooking right now, today, and this week to celebrate the fiesta…along with a few of my other favs including #margaritas, #cocktails, #party ideas – anything and everything to get your #Mexican-style party started. And yes, please enjoy a #Corona or two – quite appropriate at the moment, yes? We’re getting through this together slowly but surely. Might as well celebrate something fun while in #quarantine..have fun and enjoy the day!

Cinco de Mayo Fiesta

Plan the perfect last minute, stylish Cinco de Mayo Fiesta, StyleCaster 

Blogger, entertaining expert, and all around chicster Athena Calderone of Eye Swoon‘s take on why Cinco de Mayo has caught on in such a big way? “It’s really a time to let loose, think colorfully, and it’s just so festive,” she says. Vibrant colors, music and lighting, make-ahead recipes, gorgeous tablescapes, signature cocktails and the right guest list are just a few things to make the perfect Cinco de Mayo fiesta at home. OR, do a virtual fiesta at home!

get more ideas here

Shrimp Tacos with Pineapple Salsa

Shrimp Tacos with Pineapple Salsa – Williams Sonoma 

Easy-to-make, flavorful and made with simple and easy ingredients, these colorful tacos are perfect to start the occasion off with a bang.

get the recipe

Chipotle Braised Chicken Nachos

Chipotle Braised Chicken Nachos, Half Baked Harvest

These extra cheesy, spicy, chicken filled nachos feature chicken breasts braised in a mix of cider beer, chipotle peppers, and enchilada sauce served over tortilla chips with cheddar and pepper jack cheese, topped with a homemade avocado salsa, cilantro and lime. Yum!

Get the recipe 

Taco Pizza

Seriously Delish Taco Pizza

This is a super fun twists on tacos in the form of pizza that’s super easy and seriously delish. The pizza is topped with all the goodies you would make tacos with – salsa, ground beef, taco seasoning, black beans and onions, with a layer of fresh veggies like black olives, tomatoes, jalapenos; and of course plenty of shredded cheddar cheese, then garnished with fresh cilantro, sour cream, and some wavy corn chips for extra crunch.. The crescent dough crust is super buttery and flaky and a delicious canvas for this Taco Monster Pizza creation. You will never be the same!

get the recipe

Beef Enchilada Tortilla Casserole

Cheesy Beef Enchilada Tortilla Casserole

This delicious cheesy casserole is made with ground beef and taco seasoning, onions, garliccorn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. Serve it with some sour cream and cilantro for extra garnish. 

get the recipe

Roasted Chili Verde Chicken Enchiladas

Roasted Chili Verde Chicken Enchiladas, Cooking Light

These chicken enchiladas skip the store-bought red enchilada sauce and instead are made with a homemade chili verde sauce: tangy tomatillos and roasted poblano chiles and fresh cilantro that give a bright, fresh flavor, then blanketed with gooey, melted cheese. DELISH!

get the recipe

Classic Margaritas

Classic Margaritas – Williams Sonoma

get the recipe along with some other Cinco de Mayo-inspired fun cocktails

Taco Soup

Southern-Style Taco Soup

This Tex-Mex inspired recipe is one of my favs – similar to chili, yet a warm flavorful soup with corn, black beans, kidney beans and green chilies and diced tomatoes. It’s all cooked in one-pot too, then topped with sour cream, cilantro, jalapeños, cheese and a dash of hot sauce. Don’t forget the Fritos for extra crunch!

Stovetop recipe

Crockpot version by @girlonbloor

Quesadillas

Easy Quesadillas, Two Peas in their Pod

These quesadillas are loaded with lots of healthy ingredients like beans, avocado, fresh veggies, and cheese as a base but feel free to customize them any way you like with beef, chicken, shrimp,  carnitas, and all the fresh toppings of course. 

get the recipe

Classic Paloma

Classic Paloma Cocktail, The Tidy Mom

This classic Mexican cocktail is another one of my favs and an alternative to margaritas. Made with silver tequila, grapefruit juice, simple syrup, fresh lime juice and club soda. It’s light, refreshing and absolutely delicious

get the recipe

Taco Mac+Cheese

Taco Mac + Cheese

A twist on a family favorite, this mac and cheese is amped up with chili seasoning, salsa, Velveeta cheese and ground beef. Ooey-gooey and super delish. Perfect for the kids and easy to make.

get the recipe

Instant Pot Crispy Pork Carnitas

Instant Pot Crispy Pork Carnitas, Gimme Some Oven

This crispy flavorful pork mojo carnitas are made in a flash in the Instant Pot – giving you more time to drink and eat and celebrate the holiday with friends and family! Serve the pork in tacos or burritos, or in a quesadilla or salad, along with chips and salsa, margaritas, refried beans, guacamole or with some Mexican Street Corn Elote dip. Heavenly!

get the recipe

Micheladas

Micheladas, Leite’s Culinaria

For a Mexican-style Bloody Mary – a michelada is calling your name. Made with Mexican beer (cerveza), tomato juice, Tabasco, garnished with a rim of sea salt, a wedge of lime and ancho chile powder. It’s bubbly, spicy, and refreshing and hits the spot on this special day. YOWZA! 

get the recipe

Cowboy Queso Dip

Loaded Cowboy Queso Cheese Dip, The Cookie Rookie

Who doesn’t love a cheesy delicious queso dip? This one is loaded with black beans, shredded monterey jack cheese, Velveeta, tomatoes and cilantro and sausage…all cooked together in the slow cooker and served with homemade taco tortilla chips. What’s not to love? 

get the recipe

Mexican-Fajita-Steak-Salad

Steak Fajita Salad, The View From Great Island

This delicious and healthy salad is the combination of a cool, crisp romaine salad with juicy steak marinated in a homemade fajita seasoning along with seared peppers and onions, topped with juicy corn, tomatoes, cheese and crunchy tortilla strips. Healthy, filling and the perfect mix of flavors. YES PLEASE.

get the recipe

Enchiladas Chicken Mole

Chicken Mole Enchiladas

These Oaxaca-style enchiladas are served bubbling hot with a melted layer of Chihuahua Queso cheese, velvety mole sauce (made with chili peppers and rich dark chocolate) and shredded chicken with onions inside corn tortillas, baked to perfection. Inspired by a fav Mexican restaurant I used to go to in NYC. Spicy, complex, cheesy and delicious. 

get the recipe

Air Fryer Mini Chimichangas

Air Fryer Mini Chimichangas, Taste of Home

These little cuties are mini bite-sized chimichangas that you can make in your air fryer for less mess, but twice the flavor. Made with taco seasoned beef, chilies, Monterey jack cheese all tucked up inside mini egg roll wrappers and air fried to perfection, served with salsa and sour cream for dipping. Love!

get the recipe

Things I Love {April 2020}

Things I Love :: April 2020

Welcome to my April #2020 edition of Things I Love – these are a few of my current objects of #obsession…#food, #wine, #cocktails, #recipes, #cooking gadgets, #restaurants, fav products and ingredients, #props, food styling and #photography inspiration, fun and engaging #videos, movies + TV shows, podcasts, lighting and #camera equipment and tips, #beauty products, #celebs and #influencers to follow, great #books to read, etc…All just simply people, places and things I love that I think are notable and worth a big shout out for their wonderful-ness! And stay tuned for next month on my journey to find new and fun things to share with you all. Enjoy! 

Fav Beauty Products

My fav beauty products 

These are a few of my favorite things for a quick 10-minute beauty routine. Cause who’s got time to spend on all of this, especially when all the salons are closed and you need a quick pick-me-up and beauty fix. 

  1. Beekham 1802 Apricot + Honey Tea hand lotion
  2. Bumble and Bumble Surf Foam Spray
  3. Batiste Brilliant Blonde Dry Shampoo
  4. Laura Geller Bronze + Brighten and Balance and Glow Illuminating Foundation
  5. Doll 10 Hydralux lip liner and Hydrabalm Solid Serum lipstick
  6. Aurora Liquid Eye Liner – Espresso
  7. Laura Geller Gel Brow Pencil 
  8. Mally Lift + Curl Mascara
  9. Tetris Block Party Eyeshadow

Black Pepper Caramel Chicken Udon

Black Pepper Caramel Chicken Udon

I recently was awarded 2nd place in the JSL Foods Blogger Recipe Challenge..and won a $500 cash prize for my Black Pepper Caramel Chicken Udon recipe – yay! This recipe features their Chicken Udon Noodles which are organic, pre-cooked and delicious, and sweet and spicy glazed Vietnamese Chicken I made topped with everything bagel seasoning, jalapeños and fresh cilantro. Check out my award-winning recipe here

Spring Veggie Garden Bread

Spring Veggie Garden Bread

I saw these adorable Spring Veggie Garden breads on Facebook a couple weeks ago – I’m not sure who even made them but they are so bright and colorful and pretty! The bread dough has pressed veggies and herbs shaped into flower shapes and then it’s brushed with olive oil before baking to make these gorgeous designs!I found a  recipe like this online from Taste of Home if you want to give your artistic baking skills a whirl – https://www.tasteofhome.com/article/bread-art/

Easy Queso Dip

Easy Queso Dip

This is a super easy queso dip from Bon Appetit – creamy cheesy goodness made with onions, garlic, jalapeños and lots of American ad Monterey Jack cheese – and ready to go in about 15-20 minutes on the stove! Perfect for tacos, nachos, quesadillas, enchiladas, and of course to dip tortilla chips in with salsa and margaritas for Cinco de Mayo! get the recipe here

My Brilliant Friend

My Brilliant Friend

This is a gorgeous mini-series on HBO that I just started watching and fell in love with instantly. Set in Naples Italy post-World War II, is a story about two best friends (Lila Ferrulo and Elena Greco) along with their struggles and friendship as they go through life together (and apart) trying to survive and get out of a poor neighborhood in the projects of Naples. It has a complex cast of characters that make up all of the Italian families that surround them and are intertwined in their lives. The story is endearing and heartwarming, yet sad and troubling all at the same time. It’s absolutely beautifully written – lovely, haunting and addicting. The books are part of a 4-part series called Neapolitan Novels written by Elena Ferrante which the HBO TV series is based upon.  Must see and read!

Watch the series 
Buy the books

Click here for more hidden gems to watch on Netflix

Whipped Coffee White Russian

Whipped Coffee White Russian

Everyone seems to be making that trendy frothy whipped Dalgona Coffee lately..but have you seen this one by Half Baked Harvest? It’s a fun twist on the original White Russian cocktail topped with whipped coffee, a touch of sugar and hint of vanilla. Delish!

Get the recipe here

Salted Butter and Chocolate Chunk Shortbread Cookies

Salted Butter and Chocolate Chunk Shortbread Cookies

A favorite recipe by Alison Roman of Bon Appetit – these cookies are a cross between shortbread, chocolate chip and brown sugar cookies. Perfect for a sweet tooth attack in the middle of a pandemic! Described in her words:

“Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks—they just might be the cookie you’ve been looking for.”

Get the recipe here

Girl Wash Your Face, Rachel Hollis

Fav Books, E-Books and Cookbooks, Apps

  1. Girl Wash Your Face, Rachel Hollis
  2. Keto For Carb Lovers Cookbook, Delish
  3. Quick and Easy Recipes from The NY Times, Mark Bittman
  4. The Sugar Brain Fix, Mike Dow
  5. Shine App – Calm Anxiety and Stress
  6. Quibi

Chrissy Teigen YouTube

Fav Podcasts + Video/YouTube Shows

  1. Inspiring Life by Lewis Howes 
    RISE Podcast by Rachel Hollis
  2. Unlocking Us by Brene Brown
  3. Jay Shetty Podcast
  4. Think Media TV YouTube
  5. Chrissy Teigen YouTube 
  6. The FeedFeed IGTV
  7. The Bite Shot YouTube
  8. NYTimes Cooking YouTube

Motivational Articles and Links

  1. This Pandemic is Our Teacher, by Michael Pietzrak
  2. 16 Ways to Read More Books, by Jamie Friedlander
  3. How to Fight Boredom with Curiosity, Goop.com

A few More Goodies

These are just a few more things I take and use on a daily basis for good health and wellbeing. It’s all about taking care of yourself especially during a stressful time like this. The CBD Hemp Oil, Organic Greens Superfood Drink, Turmeric with Ginger and Black Pepper I take every day..!  I got all of those on Amazon except for the Neutrogena HydroBoost mask (which I LOVE!!) – you can get at any drug store like Walgreens or CVS. Here’s a link to the Stash Tea website – I love this new flavor with apple cider and maple..soooo good and comforting! These FBOMB Nut Butters are amazing too – for a quick dose of tasty and healthy fat these macadamia nut butters come in different flavors like salted chocolate, coconut, sea salt, hazelnut and more. Also, they have a great Buy 2, Get 1 Free deal going on with free shipping – just use code FREEJAR during checkout.

Thai Chicken Salad w/ Peanut Dressing

Chopped Thai Chicken Salad with Peanut Dressing

Recipe by Pinch of Yum

Taco Bar

A few Cinco de Mayo recipes and ideas 

White Bean Stew

And lastly, here are 44 Spring Recipes from Bon Appetit – yay! Spring is finally here. 

 

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

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}

Favorite Game Day Recipes for the Super Bowl!

Super Bowl Snack Stadium

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

So in spirit of the football party season, I’ve rounded up some of my favorite game day recipes that are perfect for a crowd. Finger foods, appetizers, dips and spreads and small bites to party in style!

Check out this link for some amazing Football Snack Stadiums like the one above

Here’s to #FOOTBALL #FOOD and may the best team win! 🙂

Cheeseburger Egg Rolls

Cheeseburger Egg Rolls with Special Sauce

Sloppy Joes

Devishly Good Sriracha Jalapeño Honey Sloppy Joes

buffalo chicken dip

Buffalo Chicken Dip

Amazing Macaroni and Cheese

Amazing Macaroni and Cheese

Sriracha Mango Wings

Sriracha Mango Lime Chicken Wings 

Parmesan-Garlic-Artichoke-Dip

Parmesan Garlic Artichoke Dip

Taco Pizza

Seriously Delish Taco Pizza

Fried Chicken Biscuits

Fried Chicken Biscuits with Hot Honey

Spicy Cajun Chili

Spicy Cajun Chili

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole

Meatball Madness!

Meatball Madness!

Chicken Pot Pie Handpies

Chicken Pot Pie Handpies

Cheesy Beef Goulash

Cheesy Skillet Beef Goulash

Homemade Rustic Pizzas

Homemade Rustic Pizza

Chili Rub Slow Cooker Pulled Pork

Chili Rub Slow Cooker Pulled Pork

Mini Tarts

Sweet and Savory Mini Tarts

Chic Thumbprint Cookies

Chocolate Thumbprint Cookies

Chocolate Orange Tart

Glazed Chocolate Orange Tart

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

And some more game day recipe ideas on Food Network!

Southern Living Ultimate Super Bowl Recipes

Beef Enchilada Tortilla Casserole for Game Day!

 

Beef Enchilada Tortilla Casserole

 

It’s finally Fall (Yay!) and football season is in full force which means fun tailgating and parties with friends mixed with lots of delicious football party food and drinks! My favorite time of year.

Beef Enchilada Tortilla Casserole

I’ve partnered with Mission Foods to create a delicious Game Day recipe for serving a crowd with their awesome flour tortillas, and I present to you my Beef Enchilada Tortilla Casserole.

Beef Enchilada Tortilla Casserole

 

It’s made with ground beef and taco seasoning, onions, garliccorn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. You can also serve it with some sour cream and cilantro for extra garnish, if you like, on the side.

Beef Enchilada Tortilla Casserole

 

I love making casseroles and one-pot dishes in the Fall, and especially for parties with friends because they’re easy to make and easy to transport and serve, and they are usually a huge hit on the food table! This one will disappear fast so you might want to double the recipe for a big crowd – trust me!

Group8_Soft_Flour_Tortillas

I’m also hosting a giveaway for my readers to win 2 packs of Mission Foods Tortillas – all you need to do is leave a comment and your email below telling me how you would use the tortillas to make a delicious recipe for your Fall Football party! A winner will be chosen at random.

Beef Enchilada Tortilla Casserole

Hope you enjoy my super yum recipe and enter for a chance to win tortillas to make your party more delicious and fun too!

Mission Foods Football Party Food

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole for Game Day!

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6-8

Serving Size: 1 wedge

This Beef Enchilada Tortilla Casserole is a super easy and tasty dish to make for Football season! Made with Mission Foods flour tortillas, all layered with a spicy enchilada beef, mixed with onions, garlic, corn, tomatoes, broth and jalapeño and lots of cheese in the layers and on top! Garnished with scallions, sour cream and cilantro if desired...and DIG IN!

Ingredients

  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 packet taco seasoning
  • 1 cup petite diced tomatoes and juice (or 1 8-ounce can tomato sauce)
  • 1 cup frozen corn
  • 1 jalapeno, chopped
  • 4 large Mission Foods flour tortillas
  • 1 6-ounce package shredded Mexican Blend cheese (Colby, Monterey Jack and Cheddar)
  • 1-2 scallions, sliced, for garnish
  • 1/2 cup sour cream, for garnish (optional)
  • 2-3 tablespoons cilantro, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to pan and cook for about 5-6 minutes until browned and crumbled.
  3. In a separate medium saucepan, melt the butter and sauce the garlic for 1 minute until lightly golden, sprinkle with flour and stir, cooking for 30 seconds.
  4. Add broth, taco seasoning, tomatoes, corn and jalapeños to the saucepan and bring to a boil.
  5. Reduce heat and simmer for about 5 minutes.
  6. Add 1 1/2 cups of the tomato-corn-jalapeno mixture to the cooked ground beef and onions in the large saute pan, mixing together and reserving the rest for the top layer of the casserole.
  7. In a 9-inch pie plate, place 1 tortilla on the bottom. Top with 1 cup of the beef mixture, and sprinkle with a layer of the shredded cheese. Repeat layers 2 more times, ending with the 4th tortilla on top.
  8. Spread the reserved tomato mixture over the tortilla and top with the rest of the shredded cheese.
  9. Bake at 400 degrees for about 10 minutes until cheese is melted and golden.
  10. Let cool slightly, then cut into wedges and serve with sliced green onions, and sour cream and cilantro (if desired).

Notes

You can also substitute ground turkey or chicken for the ground beef. For a large crowd, I suggest doubling the recipe to make two casseroles as this one will disappear fast!

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https://www.theartfulgourmet.com/2015/10/beef-enchilada-tortilla-casserole-for-game-day/

STEP-BY-STEP PHOTOS

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Seriously Delicious Taco Pizza

Taco Pizza

I’ve been on a spicy food kick lately. Maybe it’s the pseudo-Spring weather. Or maybe I’m just addicted. I decided to make a fun twist on pizza and make a seriously delicious Taco Pizza. Yes, TACOS. And PIZZA. All baked into a bubbling pile of goodness. This Taco Pizza is the easiest thing to make, and the best tasting thing on the planet. Like a fiesta in your mouth.

Taco Pizza 2

I had a bunch of Pillsbury Crescent Dough in the fridge, as well as a ton of fresh ingredients I wanted to use up. Yes, I could have made Nachos. Or Burritos. Or Enchiladas. Or even a Taco Salad. But why not make a Taco Pizza? It was Friday after all. And Fridays are made for FUN FOOD, arent’ they?

Taco Pizza_OH 2

The crust is super buttery and flaky and a delicious canvas for this Taco Monster creation.

Toppings 1

The pizza is topped with all the goodies you would make tacos with – salsa, ground beef, taco seasoning, black beans and onions,

Toppings 2

with a layer of fresh veggies like black olives, tomatoes, jalapenos; and of course plenty of shredded cheddar cheese.

Taco Pizza 3

Just layer all the goods on the dough, pop it in a 375 degree oven and bake for about 13-16 minutes until the crust is golden and the cheese is melty-ooey-gooey.

Taco Pizza 5

Then, top it with some chopped cilantro, a few dabs of sour cream and some wavy corn chips for extra crunch.

Serious YUM. And perfect for a Friday afternoon. With a margarita or two, of course. 🙂

Seriously Delicious Taco Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1-2 slices/squares

A seriously delicious Taco Pizza made with ground beef, tomatoes, jalapenos, olives, black beans and cheese, topped with sour cream, cilantro and crunchy corn chips baked on a crescent dough crust.

Ingredients

  • 2 cans (8 ounce) Pillsbury crescent dough
  • 1 pound ground beef
  • 1 small onion, chopped (or 1 tablespoon minced dried onion)
  • 1 package taco seasoning
  • 1/4 cup water
  • 1/2 cup black beans, rinsed
  • 1 cup chunky salsa
  • 10-12 cherry or plum tomatoes, halved
  • 1 jalapeno, sliced
  • 1/2 cup black olives, sliced
  • 2 cups shredded Cheddar cheese
  • 1 cup wavy corn chips, for garnish
  • 1/2 cup cilantro, chopped, for garnish
  • 1/2 cup sour cream, for garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. Separate dough into 2 long rectangles and place on ungreased cookie sheet. Press perforations to seal into one large rectangle of dough. Repeat for second pizza.
  3. In a large skillet, saute ground beef, onions and black beans until cooked through and meat is no longer pink. Drain grease, and add taco seasoning and 1/4 cup of water, mix together well and keep warm, covered.
  4. Prep the veggies and pizza topping ingredients.
  5. Layer the dough with the salsa, 1/2 cup for each pizza.
  6. Top dough with the taco beef and bean mixture, olives, tomatoes, jalapenos and shredded cheese on both sheets.
  7. Bake for 13-16 minutes until cheese is bubbly and crust is golden brown.
  8. Garnish pizzas with corn chips, sour cream and fresh cilantro.
  9. Cut each pizza into 6 squares and serve hot.

Notes

You can also substitute shredded chicken, ground chicken or turkey or pulled pork for the ground beef. A regular pizza dough crust can also be used in place of the crescent dough.

https://www.theartfulgourmet.com/2015/03/seriously-delicious-taco-pizza/

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2015 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first.

Food Trends of 2014 + Flavor Forecast for 2015

2014 Food Trends

As the year 2014 is coming to an end, it’s always interesting to see what was hot and what was not in the culinary world and what new food and flavor trends we will see in the New Year 2015. Popular trends seem to come and go each year affecting everything we see: restaurants, blogs, online stores, magazines, TV shows, and even fast food and packaged goods and advertising.

2014 had plenty of interesting ones that went big this year:

Culinary mashups: Cronuts (croissant donuts), Wonuts (waffle donuts), Quesarito (a quesadilla rolled into a burrito), bananas fosters pancakes, bagel burgers, ramen burgers, pretzel subs, Chicken waffle sandwiches, you name it – crazy Frankenfood dishes hit the scene this year.

Spicy burgers: burgers went nuclear this year with everything and anything spicy – Sriracha mayo, poblano peppers, jalapeño peppers, spicy onion rings, melted pepper jack cheese, harissa, ancho chipotle sauce, Mexican burgers with spicy ranch sauce…the list goes on.

Bahn Mi – a traditional Vietnamese sandwich made with roasted pork, marinated vegetables, and herbs on a baguette

Savory Jams – fig jam, pepper jellies, lingonberry jams topped creative sandwiches everywhere this year.

Paleo Diet – this meat-heavy, vegetable-laden, dairy and gluten free diet went crazy. Huge protein portions, cookbooks, blogs and new restaurants opened with a core focus on MEAT.

2015 Food Trends

And here is the flavor forecast for 2015:

Middle Eastern mezze: hummus, pepper spreads, herb-marinated olives

Creative cookies: decadent makeovers on classic cookies

Umami veggies: savory flavors will infuse new recipes such as tomatoes, mushrooms, soy sauce, nori, sweet potatoes

Smoked spices: deeper richer flavors for foods through smoked spices

Sour notes: coarse salt with sour notes from sour cherry, pickled ginger, mango and lemon zest add zing and bling. Burgers topped with kimchi. Shrubs (preserved fruits with vinegar and sugar) will show up in cocktails.

Liquid revolution: juice blends from fruits and vegetables to make healthy flavorful sauces

Global blends: Japanese 7 spice (aka shichimi togarashi) combines chilies, sesame, orange zest and nori. Shawarma Middle Eastern blends made with cinnamon, cumin and black pepper are also going big.

Tacos: regional and modern taco joints and pop ups are going to be everywhere

Scrambled eggs: forget poached and deviled – scrambled eggs for dinner with savory sauces and ingredients are hot.

Spicy flavors: Sriracha will still be in style, as well as international spices like Thai bird chiles that give a serious kick.

Flavor without fat: Chefs are now infusing meats and vegetables with flavor by grilling, rotisseries and smoke.

Meat spreads: Nduja is an Italian meat spread made with ground pork and spices, great for spreading on toast or filling ravioli.

Artisanal candies: Bourbon and sea salt caramels, ice cream gummies and other creative confectionaries will be everywhere.

Soft serve ice cream: seasonal flavors and innovative sundae creations are another hot item in the dessert scene.

Spanish cuisine: Tapas and small plates from the Spanish region will be hot in the fast-casual restaurant world.

Savory pancakes: think potato pancakes on steroids – infused with different vegetable flavors and creative toppings and sauces.

Patty melts: this classic diner dish heats up the food scene with innovative twists on this half burger / half grilled cheese sammie.

Mini cocktails: smaller versions of cocktails served in half portions are popping up to give customers the opportunity to taste more varieties

Artisanal hard cider: move over craft beer, the new trend is using artisanal hard cider to create libations with unusual ingredients such as bourbon, house-made Dijon syrup and thyme.

Gin: new places opening up that solely serve the classic Gin and Tonic in different ways

High-end daiquiris and frozen drinks: new twists on the daiquiri and slushie drink infused with fun flavors and alcohol combinations

Meals to go: restaurants and food brands understand the consumers shrinking leisure time by creating high end meals to go making it easier to eat gourmet food without spending hours eating out or cooking at home.

Family-style dining: more restaurants will be serving meals family style with larger portions to share around the table.

Sources: McCormick and National Restaurant News

 

Holiday Brunch! Caramelized Onion, Ham & Gouda Tart :: Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Vinaigrette :: Chicken Empanadillas :: Gluten-Free Spinach, Mushroom and Cheese Egg Casserole :: Brown Sugar Butter Monkey Bread

Holiday Brunch
Holiday Brunch

It wouldn’t be the holidays without catching up with friends and family and coming together for a fun holiday brunch with friends that I only get to see a couple times a year. There’s nothing better than gathering in the kitchen and around the table to eat, drink, and laugh together over some great food and drinks.

Holiday Brunch with the Girls
Holiday Brunch with the Girls

We decided to all bring a dish for our brunch (I love potlucks!) – I made a Caramelized Onion, Ham and Gouda Tart, my Sister brought a Pear, Bleu Cheese, Cranberry and Toasted Pecan Salad with Honey Vinaigrette. We also had homemade Chicken Empanadillas from my friend Julie, a Gluten-Free Spinach and Mushroom Egg Casserole by Donna (our gracious host!) and Rachel’s Brown Sugar Butter Monkey Bread was to die for! Teresa brought some gorgeous Christmas cookies and Peppermint Bark for dessert. Here’s a roundup of our recipes for the perfect holiday brunch..enjoy!

Caramelized Onion, Ham & Gouda Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6

Caramelized Onion, Ham & Gouda Tart

This savory tart recipe is perfect for the holidays and easy to make. You can either make it in a 9-inch tart pan or in a pie dish. It has tons of chunky ham, lots of gooey melty cheese, and caramelized onions, covered in a creamy egg custard with herbs baked in a crunchy, flaky pie dough. You could also substitute crispy bacon or prosciutto for the ham, and use any melty cheese you like. The caramelized onions and garlic give it a tangy sweet flavor that goes perfect with the cheesy creamy custard.

Ingredients

  • 1 refrigerated pie shell dough (fresh or store-bought)
  • 1 cup cooked and cubed ham
  • 1 medium onion, halved and sliced thin
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • 1 cup sour cream
  • 1 egg
  • 1 egg yolk
  • 1/2 cup light cream
  • 1/2 tablespoon fresh thyme, chopped (or 1 tsp dried)
  • 1/2 tablespoon fresh parsley, chopped (or 1 tsp dried)
  • Sea salt and black pepper, to taste
  • 3/4 cup Gouda cheese, sliced or shredded (can also substitute Gouda, Cheddar or another soft cheese that melts well)

Instructions

  1. Preheat oven to 450 degrees.
  2. Roll out pie dough into a 9" pie dish, overlapping dough 1 inch over edge of pie dish. Flute edges.
  3. Heat a large sauté pan over medium-low heat, add olive oil and butter and onions.
  4. Saute onions for about 5 minutes until soft, add maple syrup and stir.
  5. Saute onions for another 5-10 minutes until they become caramelized and golden brown, add garlic and cook another minute or so. Remove from heat and set aside.
  6. Meanwhile, in a mixing bowl whisk together sour cream, egg, egg yolk, light cream, fresh thyme, parsley and salt and pepper to make the custard filling.
  7. Scatter the caramelized onions into the pie shell, and top with diced ham and cheese.
  8. Pour custard over the top evenly into the shell. Bake tart for 10 minutes.
  9. Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..
  10. Let tart cool on a wire baking rack, cut into wedges and serve.
  11. Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15-17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.

Notes

Recipe inspired by Andrew Zimmern's Bacon-Onion Tart, Food & Wine Magazine

https://www.theartfulgourmet.com/2014/01/caramelized-onion-ham-gouda-tart/

Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8

Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

This is one of my favorite Winter salads made with a gorgeous combination of flavors and textures. It has fresh sliced pears, toasted pecans, crumbly bleu cheese and red onions, bathed in a slightly sweet honey vinaigrette.

Ingredients

  • 3/4 cup pecans, toasted
  • 1/2 head iceberg lettuce, chopped
  • 1/2 head romaine lettuce or 1/2 bag mixed greens, chopped
  • 1/2 large red onion, sliced thin
  • 3/4 cup crumbly bleu cheese
  • 1/2 cup dried cranberries
  • 1-2 pears, cored and sliced
  • Dressing:
  • 3 tbsp veg oil
  • 1 tbsp red wine vinegar
  • 3 tablespoons honey, heated
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoons salt (optional)
  • 1/4 teaspoon fresh ground black pepper (optional)

Instructions

  1. Salad:
  2. Preheat oven to 325 degrees.
  3. Place pecans on a baking sheet and toast for 7-10 minutes until lightly browned.
  4. Chop lettuces and slice onion, add to large salad bowl with cranberries.
  5. Core and cut pears into thin slices. Toss some into salad, save some for topping.
  6. Heat honey and make dressing; toss with salad ingredients, top with crumbly bleu cheese and sliced pears.
  7. Dressing:
  8. Combine vinegar, warmed honey, salt and pepper in a blender or whisk together well in a mixing bowl.
  9. Slowly stream in olive oil whisking vigorously until all oil is blended into a gorgeous vinaigrette dressing.
  10. Toss with salad ingredients.
https://www.theartfulgourmet.com/2014/01/caramelized-onion-ham-gouda-tart/

Chicken Empanadillas (Empanadas)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 10-12 empanadillas

Chicken Empanadillas (Empanadas)

This is a classic recipe for Chicken Empanadillas (or empanadas). It has a flaky buttery dough surrounding a savory mixture of shredded cooked chicken, onions and spices, then lightly fried to crispy golden brown perfection. Serve with fresh tomato salsa for some extra heat and Latin flavor.

Ingredients

  • 1 tbsp. Evoo
  • ½ lb. cooked chicken breast & thigh
  • ½ medium yellow onion, finely chopped (about ½ cup)
  • ¼ cup Tomato Sauce
  • 6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  • 2 tbsp. Sofrito
  • 1 packet Sazón with Coriander and Annatto
  • 1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
  • ½ tsp. Dried Oregano Ground Black Pepper, to taste
  • 1 package (14 oz.) Discos (Yellow), thawed Corn Oil, for frying

Instructions

  1. Heat oil in a large skillet over medium heat. Add shredded chicken and cook until browned, breaking up meat with a spoon, about 10 minutes.
  2. Add onions and cook until soft, about 5 minutes more.
  3. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  4. On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  5. Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer).
  6. Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.
  7. Serve warm or at room temperature with a side of salsa.
  8. Makes 10 to 12 empanadillas.
https://www.theartfulgourmet.com/2014/01/caramelized-onion-ham-gouda-tart/

Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8

Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

This is a healthy and delicious gluten-free egg casserole made with spinach, sautéed mushrooms, onions and cheese baked into a fluffy savory dish that will feed a crowd and leave room for the heavier fare at the brunch table.

Ingredients

  • 1 large bag (10 oz. each) spinach
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1 1/2 packages (8 oz. each) sliced mushrooms
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup Gluten-Free Bisquick® mix
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs

Instructions

  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  2. Sprinkle spinach, 1 cup of the cheese, the mushrooms and onion in pie plate.(I personally recommend sautéing the onions and mushrooms for a few minutes first to soften them before adding to the casserole.)
  3. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
  4. Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese.
  5. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Notes

Recipe adapted from Betty Crocker

https://www.theartfulgourmet.com/2014/01/caramelized-onion-ham-gouda-tart/

Brown Sugar Butter Monkey Bread

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 12

Brown Sugar Butter Monkey Bread

This recipe for Monkey Bread is sure to be a huge hit at your next brunch gathering with friends. It's super easy to make, using Pillsbury biscuits and is topped with brown sugar, butter, walnuts and cinnamon baked into a caramelized construction of sweet buttery goodness. It won't last longer than 5 minutes - promise!

Ingredients

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1/2 cup chopped walnuts, if desired
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted

Instructions

  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts among the biscuit pieces.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Notes

Recipe from Pillsbury.com

https://www.theartfulgourmet.com/2014/01/caramelized-onion-ham-gouda-tart/

Girls-Brunch-Table

As I reflect on 2013, this has been a year filled with challenges and opportunities, adventures and growth both personally and professionally. Good times and bad times, which I’m thankful for and have made me stronger. Wishing all of you a Happy New Year 2014 and health, happiness and good eating! Cheers! xx

Break out the Bubbly! Sparkling Wine Recipes + Holiday Food Pairings from NYC Master Sommeliers

champagne

The Christmas Holiday and New Year’s Eve is right around the corner and there’s no better way to celebrate the occasion than to pop open a bottle of gorgeous bubbly sparkling wine. Most people automatically think of Champagne when it comes to sparkling wine but there are actually some great selections of Cava and Prosecco that fit the bill too. But what is the difference between them all and how do you pick one that suits your palette and your budget?

I interviewed some of NYC’s top Wine Directors and Sommeliers: Joseph Camper of db Bistro, Laura Williamson of Jean-Georges, Jason Arias of Txikito,  Peter Mastrogiovanni of La Cenita/EMM Group and Joe Campanale from Epicurean Group; to unveil the mystery behind all three sparkling wines and get some recommendations, food pairings and recipes to help you plan your holiday cocktail party in style.

The main difference in the three sparkling wines comes down to a few things: the grapes, the region, the soil, the fermentation process and temperature.

Val de Mer Cremant du Bourgogne

 

 

Champagne (also known as “cremante”, comes from only two regions of France: Rhones and Epernet, from either large houses that use blends of grapes or grower champagne from smaller private farms (also known as “farmer fizz”), according to Joseph Camper, Sommelier at db bistro moderne. Champagne has a distinct taste as well – a bit chalky and ‘yeasty’ with a minerality flavor.

 

drusian_prosecco_valdobbiadene_exdryProsecco is an Italian sparkling wine; generally a Dry or Extra Dry wine; normally made from Glera (“Prosecco”) grapes. Prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy, and traditionally, mainly in the areas near Conegliano and Valdobbiadene, in the hills north of Treviso. It is the fruitiest of all three sparkling wines, and unlike Champagne is usually produced using the Charmat method in which the secondary fermentation is done in stainless steel tanks making it less expensive to produce. Prosecco comes in either fully sparkling (spumante) or lightly sparkling (frizzante, gentile) varieties.

poema cava

 

 

Cava is a sparkling wine from Spain made in the traditional method of the French sparkling wine Champagne. The wine was originally known as Champaña until Spanish producers adopted the term “Cava” (cellar) in 1970 in reference to the underground cellars in which the wines ferment and age in the bottle. Cava has an ambiguous, well-balanced and neutral flavor. It’s looser knit, and has a less complex process in its making compared to Champagne.

 

 

 

 

—–

French Sommelier – Joseph Camper, Sommelier of db bistro moderne

joecamper

When people think about sparkling wine and France, of course their mind goes to the wonderful region of Champagne–which is in fact wonderful, because Champagne (in my opinion) is THE best wine producing regions in the world. While Champagne may be my dessert island wine, there are several other noteworthy sparkling wines from France. The top regions, aside from Champagne are: Burgundy, the Loire and even the Jura.

A few things to know about Champagne:

1) There are three primary grape varietals used: Chardonnay, Pinot Noir and Pinot Meunier.  Most wines are a blend of all three, though there do exist some special bottlings that focus on just one of the three grapes (i.e., Blanc de Blanc is made entirely from Chardonnay)

2) With the arrival of the age of “Grower Champagne” (or as Terry Theise would say, “Farmer Fizz”) there is more focus on soil and specific sites, and we are seeing more vintage and single vineyard wines in the market than ever before!


RECOMMENDATIONS & FOOD PAIRINGS:

Sommelier Joseph Camper says that “Champagne works with almost all foods. It’s the greatest wine in the world.”

Champagne

Vilmart, Grand Cellier: (not to be confused with Grand Cellier d’Or from the same producer): Vilmart GC, is in my opinion one of the greatest “entry-level” (price wise) Champagnes made, even though it is better than most prestige cuvées.  It has incredible balance and precision, and therefore I would pair it with opening courses–raw fish, oysters, lobster, etc.

Egly-Ouriet, Viellissement Prolonge: Egly-Ouriet V.P. is crazy good.  It tastes almost like Burgundy with bubbles.  DON’T serve it in a Champagne flute, but rather in a larger, more typical wine glass to really enjoy the full array of the wine.  It spends somewhere around 70 months on the lees, or yeast (!).  For this wine, richer fare is called for–Turbot or Dover Sole, Veal. Butter! Also due to the autolytic quality of the wine it is unreal with umami flavors like soy. Crazy tasty with Asian food.  BYOB anyone?!

Cremant du Bourgogne

Val de Mer Cremant du Bourgogne: Sparkling wine made entirely from Chardonnay from the region of Chablis.  Kimmeridgean limestone at its best! Serve with shellfish.

Cremant du Loire

Francois Chidaine, Montlouis-Sur-Loire, Brut “Method Traditionalle”: Sparkling Chenin Blanc from one of the hot shot producers of Mountlouis and Vouvray.  It’s technically, a Multi-Vintage wine, but there is always a code on the back of the bottle that reveals the vintage. Current release is 2011.

Domaine Huet Petillant: Also sparkling Chenin Blanc, but bottled at a low atmospheric pressure (less bubbles and certainly less aggressive–sometimes appears “flat” in the glass).

Cremant du Jura

Tissot Cremant du Jura: Pinot Noir, Chardonnay and Poulsard:  A ringer for champagne in its aromatic profile, though a bit softer and more floral.  The perfect aperitif.  Just drink it, by the gallon with or without food!

COCKTAIL RECIPE:

db-bistro

Photo Credit: Kristen Hess

Sometimes cocktails take not one, not two or three, but MANY rounds of testing to get it just right! This cocktail is just that: just right. Head Bartender at Chef Daniel Boulud’s Upper East Side cocktail lounge Bar Pleiades, and consulting bartender for the new db bistro cocktail menu, played with chocolate and red wine’s affinity for each other with this drink, as well as berry shrub’s red wine-berry fruitiness and Byrrh (a French wine based aperitif flavored with quinine). To make the drink, Byrrh is infused with cocoa nibs overnight. Pomegranate seeds are dropped into a champagne flute, and topped with a mixture of Rye, Cocoa nib infused Byrrh, White Crème de Cacao and Berry Shrub and Orange peel. When the drink is topped off with Champagne, the pomegranate seeds try, and try again, to rise to the top of the glass with the Champagne bubbles!

Try, Try Again

1 ounce Rittenhouse Rye
.5 ounce Cocoa nib infused Byrrh
.25 ounce White Creme de Cacao
.25 ounce Berry Shrub
Orange peel

Combine all ingredients in mixing glass.  Stir and strain into champagne flute with bar spoon full of pomegranate seeds at bottom of glass.  Top off with champagne.

—–

French Sommelier – Laura Williamson, Master Sommelier, Jean-Georges

Laura Williamson

RECOMMENDATIONS:

Cava
Raventos i Blanc, Sant Sadurní d’Anoia, Spain
Cavas Llopart Brut Rosé, Catalonia, Spain

Prosecco
Drusian Brut Valdobbiadene, Veneto, Italy

Champagne
NV Hebrart Brut Rosé Champagne, France
1996 Legras and Haas Blanc de Blanc Chouilly Grand Cru, Champagne, France

Semi-Sweet Sparkling
Renardat-Fâche Bugey Cerdon Rosé, Savoie, France

FOOD PAIRINGS:

Semi-Sweet Sparkling – Grilled Foie Gras Dumplings, Papaya, Red Wine Syrup, Passion Fruit paired with Renardat-Fâche Bugey Cerdon Rosé, Savoie, France

Champagne – Toasted Egg Yolk, Caviar and Herbs paired with 1996 Legras and Haas Blanc de Blanc Chouilly Grand Cru, Champagne, FranceRoasted Venison, Quince-Madeira Puree, Broccoli Raab and Cabrales Foam paired with NV Hebrart Brut Rosé Champagne, France

COCKTAIL RECIPES:

blood orange bellini-photoKHESS

Blood Orange Bellini

photo credit: Kristen Hess

Makes 8 drinks:

1 1/4 cups fresh blood orange juice
1 bottle (750 ml) dry Crèmant d’Alsace, chilled (Prosecco or Cava can be substituted)
3 tablespoons orange liqueur, preferably Cointreau
Pour the juice, Crèmant, and orange liqueur into a large glass pitcher. Immediately and carefully pour into 8 champagne flutes and serve.

For 1 drink:

5 ounce Champagne (Prosecco or Cava can be substituted)
Juice of 1 blood orange
splash of Cointreau

blood orange french 75 -photoKHESS

Blood Orange French 75

photo credit: Kristen Hess

1 ounce Gin
Juice of 1 blood orange
3 oz Champagne (Prosecco or Cava can be substituted)
2 dashes Orange Bitters
1 splash Cointreau

Serve in a Champagne flute and garnish with a blood orange triangle (made by slicing a blood orange wheel into 3rds)

Recipes by Laura Williamson, Master Sommelier, Jean-Georges

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Latin/Argentinean Sommelier – Jason Arias, Txikito

alex raij and jason ariasMaster Sommelier Jason Arias and Executive Chef Alex Raij of Txikito NYC recommend Cava and Champagne choices that reflect their Basque, Catalan and Argentine holiday traditions with a classic Basque 75 cocktail and high quality seafood and pasta pairings.

RECOMMENDATIONS:
Cava
Gramona (entry level to vintage)
Brut Nature (driest) – Juve y Champs
Avinyo and Raventos
Mas Foraster – rose cava

Champagne
Pol Roger
Guy Larmandier
Alfred Gratien
Perrier Jouet Belle Epoque
Krug

FOOD PAIRINGS:

Cava and Champagne – High quality whole fish and mollusks and crustaceans (raw or cooked, or served in soup); Salt Cod Cannelloni (Canelons) and Pasta

COCKTAIL RECIPES:

basque75

Photo Credit: Txikito

Basque 75

Beach plum Gin or Patxarran (Basque sloe berry liqueur)
Cava
Grapefruit Twist
Bruised sage leaf
On rocks with splash of 7 up

Recipe by Sommelier Jason Arias, Txikito

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Spanish/Mexican Sommelier – Peter Mastrogiovanni, La Cenita -Emm Group

peter mastrogiovanni

La Cenita is a new Spanish/Mexican tapas restaurant in the Meatpacking District, part of the Emm Group. They have a focus on using very fresh and unique ingredients in their cocktails and also do a lot of house infusions with tequila including creative flavors such as prickly pear, jalapeno, coffee, cocoa nibs and bacon.

Head Corporate Beverage Manager, Peter Mastrogiovanni recommends the following Sparkling Wines and food pairings for the holidays if you’re looking for a Latin twist to your menu. Head Bartender Billy Potuin also shares his special cocktail recipe for La Ciderita – a light and boozy, warm and wintry cocktail that has an interesting take mixing sparkling Cava with tequila and Spanish cinnamon. It’s all natural, using honey and lemon and cranberry bitters and not too sweet making it a great cocktail for the holidays.

 

 

RECOMMENDATIONS:

Cava
EverydaySegura Viudas Brut
SplurgePoema

Champagne
EverydayMoet & Chandon Imperial Brut Reserve
Splurge –  Perrier – Jouet 

FOOD PAIRINGS:

Cava and Champagne – Chicken Mole Taquitos and Snapper Nectarine Ceviche

COCKTAIL RECIPE:

La-Ciderita

Photo Credit: Kristen Hess

La Ciderita

2 ounces Canela-infused Herra Durra Reposado
.75 ounce Cinnamon Syrup
.75 ounce Apple Cider
.75 ounce Laird’s Applejack
.5 ounce Honey Syrup
.25 oz Lemon Juice
4-5 dashes Spiced Cranberry Bitters

Shake, strain up in martini glass, top with Sparkling Cava wine. Garnish with a Canela (or cinnamon) stick and dried cranberries

Recipe by Lead Bartender Billy Potuin, La Cenita

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Italian Sommelier – Joseph Campanale, Executive Beverage Director, Epicurean Group (dell’Anima/L’Artusi/Anfora/L’Apicio)

joe campanale

RECOMMENDATIONS:

Cava – is from the Cava region in Spain. It is made in the same method as Champagne as is less fruit-forward than Prosecco. It doesn’t have the acidity or minerality of good Champagne but the best examples can be quite delicious. Some of my favorites are:

Everyday – German Gilabert $12
Mid – Avinyo Cava Brut NV $20
Splurge – Cava Recaredo Brut Nature $32

Prosecco – Made from the Prosecco grape in the Veneto region of Italy. This is fruit-forward and can be a little sweet. If you use prosecco in a cocktail remember that it can have some sweetness. Also it lacks the yeasty flavors of Champagne/Cava.

Everyday – Ca’ Furlan Prosecco NV $10
Mid – Sorrelle Branca Prosecco di Valdobbiadenne “Extra Dry” NV $15
Splurge – Case Coste Piane Prosecco Frizzante Naturalmente 2011 $20

Champagne – The highest quality of all sparkling wine, it comes from the Champagne region of France and is made from Pinot Noir, Chardonnay and a local grape known as Pinot Meunier. Go for the smaller producers who grow their own grapes (Grower champagne). At their best, Champagne is crisp, mineral driven wine with a ton of complexity from high-quality grapes and aging on the lees (spent yeast). I think it would be unwise to use one of these in a cocktail.

Everyday – Pierre Brigandat NV $30
Mid – Gaston Chiquet Grand Cru Blanc des Blancs NV $52
Splurge – Vilmat et Cie “Couer de Cuvee” 2004 $125

FOOD PAIRINGS:

Cava – Parmigiano Cheese – this hard, nutty cheese will complement the creamy bubbly Cava. Cava’s earthiness will be reflected in the cheese as well as the creaminess from the lees aging but the bubbles will cut through the richness.

Prosecco – Thai Food – Prosecco’s fruit-forward aromatics will complement the exotic, full-flavored Thai food. The chill of the wine and (sometimes) residual sweetness will cool down spicy Thai or complement the sweeter food.

Champagne – Fried Chicken – There is something just absolutely fun about the high-low pairing of fried chicken and Champagne. They were made for each other. Fried chicken is the fatty, crunchy poultry that needs a crisp, bubbly wine to cut through the grease and complement the crunch. This is a great flavor and texture experience.

COCKTAIL RECIPES:

Texas-Mimosa

Photo Credit: Epicurean Group

Texas Mimosa

Serves One

Ingredients

1 oz. Milagro Silver tequila
2 oz. Grapefruit Juice
½ oz. Simple Syrup
2 oz. Prosecco
2 dashes Fee Bros. Grapefruit Bitters
Grapefruit Peel for Garnish

Directions

Shake tequila, grapefruit juice and simple syrup over ice and double-strain into a flute. Top with prosecco and grapefruit bitters. Garnish with a grapefruit peel. Enjoy!

TenPastTwelve

Photo Credit: Epicurean Group

Ten Past Twelve

Serves One

Ingredients

1 1/2 oz. flor de cana white rum
3/4 oz. Lillet
½ oz. Orchard Apricot Liqueur
1/2 oz. Lemon
Rose Cava topper

Directions

Stir all ingredients together. Spank beer glass with rosemary stem. Pour ingredients over ice in a beer glass, top with Rose Cava of your choice. Enjoy!

Recipes by Joseph Campanale, Executive Beverage Director, Epicurean Group

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