Category Archives: Savory Dishes

Lemon Garlic Shrimp w/ Spaghetti Squash

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Lemon Garlic Spaghetti Squash

So we are well into the New Year, and it’s definitely time to up my game and start smashing my fitness and healthy cooking and eating goals for this year.

I’ve joined a new gym, hired a Personal Trainer and committing to doing Yoga, Pilates, Barre and weight training plus lots of walking at least 4 times a week from now on. I’m also focusing on lower carb eating for a while – cutting out sugar, processed foods, carb loaded foods. And drinking more water, getting more rest and taking my vitamins. The list goes on! Gosh, getting healthy and in shape is not easy.

Roasted Spaghetti Squash

I decided to make a lighter version of Lemon Garlic Shrimp Spaghetti that’s normally loaded. I swapped out healthy spaghetti squash roasted with olive oil, sea salt and pepper instead of pasta to lighten up the carbs and calories.

Spaghetti Squash

Then I simply shredded it into spaghetti strands with a fork…

Sautéed Lemon Garlic Shrimp

and sautéed some sliced fresh garlic and shrimp in olive oil, butter, red chile pepper,  fresh parsley and a big splash of fresh lemon juice. YUM!

Lemon Garlic Roasted Spaghetti Squash

It’s so light and delicious i don’t even miss the pasta or bread (truly!) This lovely dish is also low in calories and high in protein – two staples to losing weight. Not to mention staying full and energized without the sugar highs and lows from eating all those heavy carbs.

You can also add more veggies to the dish if you like..try sautéing some mushrooms, zucchini, cherry tomatoes or bell peppers and adding them to the mix. I absolutely love the possibilities of this dish! Who needs pasta when you have delicious buttery strands of squash instead? Please add your comments below on how you would make or alter the dish – creativity is good!

Hope you enjoy the recipe and here’s to happy and healthy New Year to all of you. xx

Lemon Garlic Shrimp w/ Spaghetti Squash

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: Makes 4-5 cups Spaghetti Squash and approximately 3 cups of Lemon Garlic Shrimp, serving 2.

This light and healthy dish is made with roasted spaghetti squash topped with sautéed shrimp, garlic, olive oil, chile flakes, lemon and parsley. Super easy and tasty and low on the carbs!

Ingredients

  • Roasted Spaghetti Squash:
  • 1 (3-pound) spaghetti squash
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • Lemon Garlic Shrimp:
  • 6 cloves garlic, sliced
  • 1 pound medium shrimp, peeled and deveined (16-20 ct)
  • 2-3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • Pinch of red pepper chile flakes
  • 3 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • Sea salt and black pepper, to taste
  • Grated Parmesan cheese, for garnish (optional)

Instructions

  1. Roasted Spaghetti Squash:
  2. Preheat oven to 375 degrees F.
  3. Cut spaghetti squash in half lengthwise and scrape out seeds and inner membranes. Drizzle and rub squash with olive oil, and sprinkle with salt and pepper.
  4. Place the halves, cut side down, in a large baking dish and roast squash for 35-45 minutes until tender.
  5. Remove squash from oven and turn side up, letting it cool for about 10 minutes.
  6. Scrape the inside of the squash with a fork to make spaghetti strands and serve with the Lemon Garlic Shrimp.
  7. Lemon Garlic Shrimp:
  8. Heat oil and butter over medium-high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.
  9. Add the shrimp and cook, stirring constantly, until shrimp are slightly cooked through, about 2-3 minutes. Add the lemon juice, red pepper flakes and parsley; toss to combine.
  10. Season to taste with salt and pepper, serve immediately over roasted spaghetti squash.
  11. Garnish with additional fresh parsley and grated parmesan cheese, if desired.
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http://www.theartfulgourmet.com/2017/01/31/lemon-garlic-shrimp-w-spaghetti-squash/

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Chile Chocolate Braised Short Ribs

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Short Ribs

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

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

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

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

Chile Chocolate Braised Short Ribs

Prep Time: 1 hour

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6-8

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

Ingredients

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

Instructions

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

Notes

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

http://www.theartfulgourmet.com/2017/01/24/chile-chocolate-braised-short-ribs/

 

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Happy Holidays! A few of my favorite holiday recipes

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Happy Holidays

Well the holidays have finally arrived – my favorite time of year! I love having some time to rest and relax and enjoy quality time with friends and family, especially around the table sharing delicious food and wine. So to celebrate the season, I’ve rounded up some of my favorite holiday recipes that I’ve created over the years – either for myself or a few of my clients (KitchenAid, Colavita and Seven Barrels), that I wanted to share with all of you. From appetizers, to salads, to desserts, entrees and cocktails, they all have that special magic touch perfect for the holidays.

I’d love to hear in the comments below what some your favorite holiday recipes are too – feel free to post them and share a link below, and if you want to share my recipes online please include a link back to my site and credit to Kristen Hess / The Artful Gourmet and @artfulgourmet on social media (Facebook, Twitter, Instagram, Pinterest and Tumblr).

Wishing you all a Merry Christmas, Happy Hanukkah and a joyous and prosperous New Year 2017!

 

BloodOrangeCake_StrawberrySauce

Blood Orange Olive Oil Cake with Strawberry Chocolate Sauce 

PumpkinPearTart

Pear and Pumpkin Tart

Mini Holiday Tarts

Mini Sweet and Savory Holiday Tarts

Roasted Squash Salad

Roasted Squash Salad with Spiced Pecans

Holiday Brunch Strata

Holiday Brunch Strata

Almond Cookies

Almond Shortbread Cookies with Blood Orange Glaze

Parmesan-Garlic-Artichoke-Dip

Hot Parmesan Artichoke Dip with Homemade Pita Chips

Maple Walnut Pie

Maple Brown Sugar Walnut Pie

Swedish Meatballs

Braised Swedish Meatballs

Butternut Squash Ricotta Tart

Three Cheese Butternut Squash Tart with Bacon

Choc Thumbprint Cookies

Chocolate Thumbprint Cookies

Truffled Pancetta 3 Cheese Pasta

Truffled 3-Cheese Pasta with Pancetta and Garlic

Whiskey Sour and Stuffed Mushrooms

Holiday Cocktail Party! Appetizer and Cocktail recipes 

Sweet and Spicy Asian Chicken Bites

Sweet and Spicy Asian Chicken Bites

Brussels Sprouts

Glazed Brussels Sprouts with Bacon, Shallots and Balsamic

SpinachSalad-Vinaigrette

Spinach Salad with Blood Orange Vinaigrette

ChocolateChipotleShortRibs

Chocolate Chipotle Braised Short Ribs

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3-Cheese Butternut Squash Tart w/ Bacon

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3 Cheese Butternut Squash Tart w/ Bacon

It’s the holidays and we all know what that means..time to cook and bake, and eat all the delicious treats of the season..like this savory
3-Cheese Butternut Squash Tart with Bacon. Can we say yay?

3 Cheese Butternut Squash Tart w/ Bacon

It’s so easy to make with some store-bought puff pastry because who has time to make their own with so many goodies to make and presents to wrap? And delicious holiday food to eat?

3 Cheese Butternut Squash Tart w/ Bacon

It’s got a gorgeous crispy, buttery crust topped with ricotta and Parmesan and Gruyere cheese, roasted butternut squash with maple syrup and of course, bacon. Then it’s topped with a drizzle of balsamic glaze and some fresh thyme along with some sea salt and freshly ground pepper. Sounds pretty perfect to me. 

Roll Dough

First, defrost and roll out your dough. Cut 1/2 inch strips around the edges to double up to make a pastry border and brush it with egg wash. Pop it in the fridge for about 30 minutes.

RoastSquash

Next, drizzle olive oil, salt and pepper, and some garlic powder over the butternut squash, then drizzle it with some maple syrup and roast it for about 15 minutes.

Bacon

Cook that delicious bacon, drain and set aside to crumble on the tart later.

Ricotta

Whip up your ricotta with an egg, salt and pepper and some shredded Parmesan cheese.

Add Ricotta

Spread it on top of the tart pastry evenly. (Repeat all steps with the second pastry throughout.)

Add Cheese

Top it with some of that luscious grated Gruyere cheese.

Top w/ Squash

Place the roasted squash on top along with the bacon. Sprinkle some fresh thyme on top.

3 Cheese Butternut Squash Tart w/ Bacon

Then simply bake it for 30 minutes on 375 F, then drizzle it with some balsamic glaze, cut into squares and devour!

3 Cheese Butternut Squash & Bacon Tart

Yield: Makes 2 tarts, serves 12.

Serving Size: 1 tart square (6 per tart)

This delicious savory tart features three luscious cheeses (ricotta, gruyere and parmesan) along with crispy bacon and roasted butternut squash and thyme. It makes a great appetizer for the holidays!

Ingredients

  • 2 large eggs
  • 14 ounces frozen all-butter puff pastry, thawed
  • 2 packages butternut squash, precut into 1-2" cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup or honey
  • Sea salt and freshly ground black pepper
  • 1 teaspoon garlic powder
  • 6-8 slices bacon
  • 1 pound fresh ricotta cheese
  • 1 tablespoon whole milk or cream
  • 2/3 cup shredded parmesan cheese
  • 1 cup shredded gruyere cheese
  • Balsamic glaze, for garnish
  • fresh thyme, for garnish

Instructions

  1. Roll out 1 piece of puff pastry into a large rectangle. Cut a 1/2 inch border around the edges and place the strips on the edges of the pastry sheet to create a border crust. Prick holes around the pastry to avoid puffing.
  2. Beat 1 egg and brush the pastry edges and repeat same procedure with second pastry sheet; chilling both for 1/2 an hour in the fridge.
  3. While pastry is chilling, preheat oven to 450 degrees.
  4. Cut the butternut squash into small chunks and drizzle with olive oil, maple syrup, salt and pepper and garlic powder.
  5. Bake for 15 minutes and set aside.
  6. Cook bacon according to package directions and drain on paper towels. Crumble once cooled and set aside.
  7. Reduce heat in oven to 375.
  8. Mix the ricotta cheese with one beaten egg, parmesan cheese and additional salt and pepper.
  9. Remove pastry from the fridge and spread the ricotta mixture evenly over the tops of both.
  10. Sprinkle with shredded gruyere cheese and crumbled bacon.
  11. Top both pastries with the butternut squash and sprinkle with some fresh thyme.
  12. Bake for 30 minutes until the pastry is golden brown and puffed around the edges.
  13. Cut into squares after cooling on a rack and serve warm.
  14. Garnish with a drizzle of balsamic glaze on top and additional fresh thyme if desired.
http://www.theartfulgourmet.com/2016/12/14/3-cheese-butternut-squash-tart-w-bacon/

3 Cheese Butternut Squash Tart w/ Bacon

Gosh I love the holidays.

3 Cheese Butternut Squash Tart w/ Bacon

Wishing you a great one!

3 Cheese Butternut Squash Tart w/ Bacon

Now back to that tart I just made… 😉

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Olive Garden unveils new ‘Tastes of the Mediterranean” menu

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Olive Garden Tastes of the Mediterranean Menu

I had the opportunity to attend a special preview tasting of Olive Garden‘s new ‘Tastes of the Mediterranean’ menu this week at a lovely event held at Haven’s Kitchen in NYC with a group of other food bloggers, writers and journalists.

Media Preview Haven's Kitchen

Olive Garden Team

We sampled a (generous!) variety of delicious food and wine, and learned more about the new menu ideas and inspiration from the Olive Garden team and Executive Chef, Jim Nuetzi

Olive Garden Tasting Event

Inspired by the flavors of Italy’s Mediterranean Coast, Olive Garden is evolving its popular Lighter Italian Fare menu to the new ‘Tastes of the Mediterranean’ menu, which celebrates the flavors and cooking styles from the popular Mediterranean region of Italy with all entrees under 600 calories.

Chicken Margherita

Beginning Jan. 2, two new entrees – Chicken Margherita and

Linguine Di Mare

Linguine di Mare – will be available in restaurants. Following, the fully evolved ‘Tastes of the Mediterranean’ rebranded menu section, which includes guest favorites as well as the new entrees, will be introduced on Jan. 23.

Executive Chef Jim

“Healthier dishes at restaurants can often be perceived as boring or unsatisfying. However, our Mediterranean-inspired Shrimp Scampi with its flavorful ingredients was our second most popular entrée on the entire menu last summer,” said Jim Nuetzi, Executive Chef for Olive Garden. “The positive reaction from our guests further showed that we could create indulgent and craveable entrees that just happen to have the added benefit of lower calorie counts.”

Shrimp Scampi

The guest-favorite Shrimp Scampi, which was introduced to the Olive Garden menu last year, has exceeded any other Olive Garden lighter fare entrée in popularity. Many guests were surprised that the flavorful and satisfying dish was only 500 calories.

Grilled Chicken Parmigiana

The guest reaction to the Shrimp Scampi inspired chefs to explore additional ingredients that would excite guests in the same way, leading them to the cuisine of Italy’s Mediterranean coast. The region is long known for healthier lifestyles and cooking with light, flavorful ingredients such as seafood, olive oil, fresh vegetables, whole grains and Italian spices.

Chicken Margherita & Zucchini

Chicken Piccata

Herb Grilled Salmon

The ‘Tastes of the Mediterranean’ menu features:

Olive-Garden-Chicken-Margherita

  • NEW! Chicken Margherita: Grilled chicken breasts topped with fresh tomatoes, mozzarella, basil pesto and a lemon garlic sauce. Served with parmesan crusted zucchini.

Olive-Garden-Shrimp-Scampi

  • Shrimp Scampi: Shrimp sautéed in a garlic sauce, tossed with asparagus, tomatoes and angel hair pasta.

Olive-Garden-Linguini-di-Mare

  • NEW! Linguine di Mare: Shrimp and mussels sautéed with homemade pomodoro sauce and whole grain linguine.

Olive-Garden-Herb-Grilled-Salmon

  • Herb-Grilled Salmon: Filet grilled to perfection and topped with garlic-herb butter. Served with parmesan-garlic broccoli.

Olive-Garden-Chicken-Piccata-Dinner

  • Chicken Piccata: Grilled chicken topped with a lemon garlic butter sauce, sun-dried tomatoes and capers. Served with parmesan crusted zucchini.

Olive Garden Tilapia Piccata

  • Tilapia Piccata: Delicate white fish baked in a lemon garlic butter sauce with sun-dried tomatoes and capers. Served with parmesan crusted zucchini.

Entrees on the rebranded menu start at $14.29.

Warm Chocolate Baci Cake

And last but not least, we enjoyed a gorgeous dessert, Warm Chocolate Baci Cake with coffee..simply divine. 

Olive Garden

..and got some take home goodie bags with a bottle of wine and some wine glasses!

 ———–

ABOUT OLIVE GARDEN

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.8 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 1,500 restaurants that generate over $6.8 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 150,000 people, Darden is recognized for a culture that rewards caring for and responding to people. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated more than 35 million pounds of food to local community food banks across the country.

Guests can join the conversation and connect with Olive Garden at Facebook.com/OliveGarden, Twitter.com/OliveGarden and Instagram.com/OliveGarden. For more information and to find your nearest Olive Garden restaurant, visit OliveGarden.com.

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Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

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Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Now that Fall is finally here, I’m so excited to start cooking comfort food again with flavorful seasonal ingredients like wild mushrooms, truffles, sage, prosciutto, toasted nuts, hearty greens, whole grains…yum. Fall is definitely my favorite season of the year when it comes to food 🙂

Buckwheat Bucatini

In particular, I love making homemade pasta and one-pot dishes, which is so easy to do with my KitchenAid® Gourmet Pasta Press that attaches to my KitchenAid® Stand Mixer.

KitchenAid Gourmet Pasta Press

It makes six different types of pasta in a snap: Bucatini, Spaghetti, Rotini, small and large Macaroni, and Rigatoni simply by swapping out a different disc for each pasta cut…how cool is that?!?

Sauce Ingredients

I decided to make a homemade Buckwheat Bucatini with Truffled Wild Mushroom Sauce, Prosciutto, Spinach, Pecans and Sage. I love Buckwheat pasta because of its rustic flavor, and it’s perfect for fall pasta dishes. Similar to the traditional Italian Pizzoccheri (flat buckwheat fettuccine), buckwheat noodles have hearty depth of flavor, and pair perfectly with warm fall flavors and ingredients like wilted greens, potatoes, cabbage, cheese and garlic.

Truffled Wild Mushroom Sauce

My pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

CLICK HERE TO SEE STEP BY STEP INSTRUCTIONS AND THE FULL RECIPE ON THE KITCHENTHUSIAST BLOG!

I’d love to hear how you would use the KitchenAid Pasta Press and what recipes you would make! Share your take on my Buckwheat Bucatini & Truffled Wild Mushroom Sauce recipe on KitchenAid’s Instagram page using #MadeWithKitchenAid for a chance to be featured.

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{Things I Love} :: Summer 2016

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My {Things I Love} list is back for Summer 2016 with some fun and interesting objets de desir, places, people, books, recipes, photography, food and drinks that I’m currently crushing on – not necessarily ordered in terms of my favorite – but are all worthy of a huge shoutout for their awesomeness in my opinion…until next time, Happy End of Summer, and Bon Appetit!

fresh fish cookbook

Fresh Fish Cookbook

Jennifer Trainer Thompson‘s new cookbook has gorgeous photography, amazing seafood recipes and great stories of her living along the New England coast, all the while demystifying how to cook fish simply and deliciously. You’ll find recipes for soups and chowders, shellfish, fish entrees, side dishes, desserts and beachy cocktails for your next Summer seaside feast.

Jennifer is the author of over 20 books, a self-professed hot sauce maker and chicken chaser, and author of the blog Jump Up and Kiss Me, where you can find more of her food stories and recipes.

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https://www.amazon.com/Fresh-Fish-Fearless-Grilling-Shucking/dp/1612123376

coconut rose petal ice cream

Coconut and Rose Petal Ice Cream w/ Cardamom Crumble

Not only is this a beautiful Summer dessert, it’s vegan, made with coconut milk and vanilla, fresh rose petals and a cardamom and oats crumble topping.  A dream come true.

Linda Lomelinos of Call Me Cupcake Blog

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Ken & Cook NYC

It’s currently #NYCRestaurantWeek, and we all know what that means. Bingeing on some of the most delicious food and drinks in NYC, without guilt of course, at $42 per person for dinner and $29 per person for lunch including appetizers, entree and dessert. I recently visited Ken and Cook with a friend for dinner the other night and I had a glorious feast of Ahi Poke Tuna, Seafood Ceviche, Filet Mignon with Basil Pesto Mashed Potatoes with a Chocolate Lava Cake w/ Salted Caramel Ice Cream and Tiramisu for dessert. With unlimited Prosecco on the house, at that. The atmosphere was lovely, the staff super attentive and gracious. In a great location in SoHo on Kenmore Street at the best table in the house. Must try – 100% delicious!

http://www.kenandcook.com

nora luther

Nora Luther Food Photography

Being a food stylist and photographer myself, of course I’m obsessed with all things food photography. I discovered Art Director Nora Luther’s food photos from another food blog I visit frequently and was blown away by her photos of food literally flying in the air.  So creative and very cool way to present food in a unique way.

blackberry crostata

Blackberry Chocolate Italian Tart with Coffee Creme Fraiche

OK. I absolutely love fruit tarts in the Summer. But blackberries and chocolate in a whole grain coconut flour crust? Topped with coffee infused creme fraiche? And what a gorgeous presentation at that, by Valentina of Hortus food blog. yes, please. 

pereg flours

Pereg Gourmet Alternative Flours

We all know that gluten-free is all the rage, and Pereg Gourmet just launched a new line of alternative flours this year to give consumers more cooking and baking options for gluten-free diets. They have 6 new varieties including Almond flour, Banana flour, Buckwheat flour, Chickpea flour, Coconut flour and Farro flour. All are gluten free except for the Farro, and are 100% natural, non-dairy and certified kosher. I was fortunate enough to get some samples myself, so it’s time to experiment with some fun recipes for Fall – hmmm, I’m thinking pizza, tarts and pies, homemade pasta..let’s see what I can come up with – stay tuned!

fried chicken gravy poutine

Fried Chicken and Gravy Poutine

O.M.G. – 5 words: fried chicken. gravy. fries. cheese curds. BACON. #yum

http://realfoodbydad.com/fried-chicken-and-gravy-poutine/

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The Capital Grille #GenerousPour Summer Promo

My friends and I visited The Capital Grille the other night on 42nd St in NYC to take advantage of NY Restaurant Week (yes, once again!) and to partake in their #GenerousPour Summer promo. For only $28, were able to taste a variety of 3 whites and 3 reds, handpicked by The Capital Grille to accompany our dinner menu. We had the Clam Chowder (super good!), Dry Aged NY Strip and Grilled Shrimp, Beef Tournados, and Pan-Seared Salmon (all amazing!) with Green Beans and Mashed Potatoes (to. die. for.) and an amazing Creme Brûlée (my favorite!!) for dessert.

My favorite wines were the Provenance Sauvignon Blanc from Napa CA, and the Beaulieu Vineyards Tapestry Cabernet (a bordeaux blend), also from Napa. We managed to stay for a few hours with full bellies and lots of generously poured vino and escaped for less than $100 each, including tip. Now that’s a delicious steal.

http://www.thecapitalgrille.com/events/the-generous-pour-wine-tasting

peach burrata salad

Peach Burrata Salad

This fresh summer salad is the perfect recipe for a light lunch or side dish for dinner. The saltiness of the prosciutto with the subtle heat of the red onion and the creaminess of the burrata is a seriously magical combination. And it’s stunning to look at too, is it not? I’m thinking a side of sparkling rose would just top it off beautifully.

http://www.designlovefest.com/2016/08/peach-and-burrata-salad/

french country cooking cookbook

French Country Cooking Cookbook

Another lovely cookbook from one of my favorite food bloggers, Mimi Thorisson of Manger. Filled with gorgeous as ever French styling and recipes and photos that will make your mouth water and wish you too were living in the countryside of France. Available Oct 25, and for pre-order on Amazon and Barnes and Noble online…can’t wait to get my hands on it!

lobster tails

Lobster Tails with Mojo de Ajo & Grilled Corn Salsa

I love anything grilled, and this recipe absolutely screams Summer. Grilled lobster tails with garlic, chipotle, cilantro and lime marinade and a side of grilled corn salsa with more spicy flavors like jalapeño, onions, and basil. Sounds divine. Must make tonight.

http://www.upcloseandtasty.com/blog/2014/july/lobster-tails-with-grilled-corn-salsa

caprese mac and cheese

4 Cheese Caprese Mac and Cheese

O.M.G. Pasta. Heirloom tomatoes and basil. All baked into a bubbly pot with 4 melty cheeses – cheddar, havarti, mozzarella and brie. Tieghan from Half Baked Harvest does it again. Gorgeous and delicious as always.

 

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Cheesy Baked Pasta w/ Sausage & Summer Veggies

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Cheesy Baked Pasta with Sausage and Summer Veggies

Ah, it’s almost the end of Summer and I keep thinking, where has it gone? Along with Summer comes lots of fresh veggies like zucchini, bell peppers, mushrooms and yellow squash that I just can’t get enough of!

Colavita

I recently received a lovely care package from my client Colavita, who sent me some delicious pasta, sauces, olive oils and vinegars to sample, which inspired me to make this Cheesy Baked Pasta with Sausage and Summer Veggies. 

Cheesy Baked Pasta with Sausage and Summer Veggies

It’s a tasty and healthy twist on traditional Baked Ziti, using Colavita Fusilli pasta with sweet Italian sausage and lots of colorful summer veggies like zucchini, squash, bell peppers, mushrooms, onions and garlic. I sautéed everything in Colavita Extra Virgin olive oil with a splash of Colavita Chardonnay White Balsamic vinegar for some extra sweet and tangy flavor.

Cheesy Baked Pasta with Sausage and Summer Veggies

I used their Colavita Tomato Basil sauce mixed in to the pasta and veggies along with fresh oregano and basil. AND it has three (3!!) cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy – all baked into a big pot of bubbly goodness.

Cheesy Baked Pasta with Sausage and Summer Veggies

Look. At. This. Cheesy Baked Pasta Goodness. YUM.

Cheesy Baked Pasta with Sausage and Summer Veggies

It’s the perfect dish for a quick and healthy weeknight dinner – and is great served with a green salad and some crusty Italian bread (dipped in Colavita olive oil and vinegar of course!) Enjoy!

Cheesy Baked Pasta w/ Sausage and Summer Veggies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6-8

This is a tasty and healthy twist on traditional Baked Ziti, using Colavita Rotini pasta with Italian Sausage and lots of colorful summer veggies like zucchini, squash, mushrooms, onions and garlic! It also features Colavita Tomato Basil sauce mixed with three cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy baked into a big pot of bubbly goodness. Perfect for a quick weeknight dinner served with a green salad and crusty Italian bread.

Ingredients

  • 1 pound Colavita Fusilli pasta, uncooked
  • 1 pound sweet Italian sausage, ground
  • 2 tablespoons Colavita Extra Virgin olive oil, divided
  • 1 tablespoon Colavita Chardonnay White Balsamic vinegar
  • 1 cup yellow squash, chopped
  • 1 cup zucchini, chopped
  • 1 cup mushrooms, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1-16 ounce jar Colavita Tomato Basil sauce
  • 1 cup mozzarella cheese, shredded
  • 1 cup Parmesan/Asiago cheese, grated
  • 1 cup part-skim ricotta cheese
  • 1 large egg, beaten
  • 2 tablespoons fresh basil, chopped
  • 2 teaspoons fresh oregano, chopped
  • 1 teaspoon sea salt (add more to taste)
  • 1/2 teaspoon freshly ground black pepper (add more to taste)
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Cook pasta according to package directions (about 9 minutes for al dente), drain.
  2. Preheat oven to 400 degrees F.
  3. Heat a large skillet over medium-high heat and add one tablespoon of olive oil to the pan. Cook sausage until no longer pink, drain fat and set aside.
  4. Add additional tablespoon of olive oil to the pan, and add squash, zucchini, mushrooms and bell pepper. Saute for 5-7 minutes until soft. Add minced garlic and balsamic vinegar and cook for another minute or two. Add the cooked sausage back into the pan.
  5. Stir in the tomato sauce, 1/2 cup of mozzarella and 1/2 cup of Parmesan/Asiago cheese and reduce heat to medium-low. Cover and cook for another 5 minutes until cheese is melted.
  6. Meanwhile, add the ricotta cheese to a mixing bowl and stir in beaten egg, fresh herbs, salt, pepper and red pepper flakes.
  7. Place the cooked pasta in a large pot and add the sausage-veggie-tomato sauce mixture, stirring well. Fold in the ricotta-egg-herbs mixture until thoroughly combined.
  8. Spoon the pasta mixture into an 8x8 square glass or ceramic baking dish. Sprinkle with remaining mozzarella and Parmesan/Asiago cheese evenly over the top.
  9. Bake at 400 degrees F for 15 minutes until cheese is bubbly and browned.
  10. Let cool for a few minutes, serve hot with a green salad and crusty Italian bread.

Notes

You can also substitute Colavita penne, shells, farfalle or ziti for the fusilli pasta.

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Cheesy Baked Pasta with Sausage and Summer Veggies

Cheesy Baked Pasta with Sausage and Summer Veggies

Colavita has a great line of Italian gourmet food, olive oils, vinegars, pastas,  condiments and other specialty foods, which makes them one of my favorite brands for quality Italian cooking.

Check out their Facebook page, Twitter page, Pinterest and Instagram pages for more great recipes and cooking ideas!

Note: I received complimentary products from Colavita but was not compensated for this post. All photos, copy, recipes and opinions are my own. Please do not share, distribute or use any content without my permission.

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Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

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Spring is finally here in full bloom, and I’m so excited to cook with fresh, seasonal ingredients! One of my favorite pasta dishes to make for spring is this tasty and fresh  Homemade Spring Fettuccine with Pancetta, Peas & Asparagus.

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PrepFreshIngredients

It features homemade fresh spinach and egg fettuccine made with flour, eggs and olive oil, topped with crispy pancetta, fresh scallions, garlic, baby green peas and asparagus in a tasty parmesan cream sauce.

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You simply make the dough in your KitchenAid 14-cup food processor,

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knead it and cut it into a few pieces,

RollPasta

then use the KitchenAid pasta attachment to roll it out the pasta sheets

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and cut into lovely fresh fettuccine

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served with a gorgeous Parmesan cream sauce with fresh veggies all tossed around with the pasta and cheese right in the pan. YUM.

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It’s so delicious and easy to make and tastes like Spring in a bowl!

Click here to view the full recipe post on the Kitchenthusiast blog and see step by step photos and instructions on how to make this delicious Spring pasta dish!

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Chicken, Spinach & Mushroom Fettuccine Alfredo

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Chicken Spinach Mushroom Fettuccine

I made myself a pledge to focus on being healthier and happier since the New Year has started… getting more sleep, balancing work and life better, focusing on my business and my brand with a revived passion, reaching out to friends and family more often, traveling more, eating healthier and getting more walking around the city in, and just choosing to be happy every day, no matter what. NO EXCUSES.

Chicken Spinach Mushroom Fettuccine

BUT, see the thing is…I hate diets. They never work and I slowly grow tired of counting calories and feeling deprived and end up eating like a maniac and ruining all the good i just did by torturing myself on the diet in the first place. So I’ve decided to go in a different direction by simply cutting sugar out of my diet, eating more healthy lean proteins and fresh veggies and cutting DOWN on carbs, not fully out. It seems to lessen the pain of a diet and I truly feel better and am more conscious of what I eat by tracking the amount of carbs I’m taking in.  So far, so good. 

Chicken Spinach Mushroom Fettuccine

So I decided I wouldn’t fully deprive myself of the carb-laden pasta dishes I crave in the Winter and that I’ve been missing out on, and made a Chicken, Spinach, Mushroom & Bacon Fettuccine Alfredo that’s absolutely to die for. I used some lower-carb fettuccine pasta (Carba-Nada, which I got on Amazon for $10 and it only has 17 grams of carbs in 1.5 cups of pasta...LOVE IT). I sautéed some chicken breasts, shallots, garlic, bacon and added some spinach and mushrooms to make the base for the pasta. Then I made a delicious Alfredo sauce with half and half, unsalted butter, whipped cream cheese and shredded Parmesan cheese, thinned down with some water to make a semi-healthier version of this luscious, velvety (and usually super rich and fattening) pasta sauce.

I hope you’re getting through the Winter OK yourselves, and if not, whip up a batch of this deliciousness. Guilt-Free. You’ll be just fine, I promise. 😉

Chicken Mushroom Spinach Fettuccine

Chicken, Spinach & Mushroom Alfredo Fettucine

Ingredients

  • CHICKEN, SPINACH & MUSHROOM PASTA
  • 1 package fresh or dried fettuccine pasta
  • 4 slices center cut bacon
  • 1-2 tablespoons olive oil
  • 1 pound chicken breasts (3-4 pieces)
  • 6 tablespoons butter, divided
  • 2 shallots, sliced thin
  • 3 garlic cloves, minced
  • 1 package frozen spinach (or a few handfuls fresh baby spinach)
  • 8 ounces fresh mushrooms, sliced (baby bella, porcini, chanterelle)
  • Kosher salt and pepper, to taste
  • ALFREDO SAUCE
  • 4 tablespoons unsalted butter
  • 1/3 cup heavy cream or half and half
  • 3/4 cup whipped cream cheese
  • 5 ounces shredded parmesan cheese
  • freshly ground black pepper, to taste
  • 1/4 cup - 1/2 cup water, as needed for desired sauce consistency

Instructions

  1. CHICKEN, SPINACH & MUSHROOM PASTA
  2. Cook pasta in salted boiling water according to package directions, drain and set aside. Reserve some of the pasta water to add back in to the pasta sauce later on, for consistency.
  3. Meanwhile, in a large saute pan, cook bacon over medium heat until crispy and cooked through. Drain on paper towels, crumble and set aside.
  4. Rinse and pat dry chicken breasts, brush olive oil on and season with kosher salt and pepper to taste.
  5. Drain bacon grease from saute pan and raise heat to medium high. Saute chicken breasts, about 6 minutes per side, until a nice browning occurs and chicken is cooked through. Set aside, and keep warm with tented foil. (NOTE: You may also grill the chicken if desired at the same cooking time).
  6. In the same pan, add 2 tablespoons of butter and saute shallots for a few minutes. Add garlic and cook for another 30 seconds. Add sliced mushrooms and saute for another few minutes until they are soft.
  7. Defrost frozen spinach in microwave for 5 minutes, drain and then add spinach (you can also add fresh spinach now) to the pan with the shallots, garlic and mushrooms. Cook for a few minutes until all cooked through, add crumbled bacon and season with freshly ground black pepper. Turn heat to low and keep warm while making the Alfredo sauce.
  8. ALFREDO SAUCE
  9. In a medium saucepan, melt butter, cream and whipped cream cheese over medium-low heat.
  10. Add shredded Parmesan cheese and season with freshly ground black pepper. If sauce seems too thick, add some of the reserved pasta water to the sauce to thin it down to desired consistency.
  11. Pour the Alfredo sauce into the pan with the spinach and mushroom mixture, slice the chicken into slices or chunks and add to the sauce and stir together well.
  12. Serve hot over the pasta (or you can mix the pasta into the sauce ahead of serving, whatever you prefer).
  13. Serves 4-6.
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