Category Archives: Savory Dishes

Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

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Seashell Shrimp Salad

One of my favorite recipes to make for a summer BBQ or outdoor party is  Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette. It has a light, lemony herb dressing with fresh basil, parsley, dill and tarragon, along with a touch Dijon mustard, Champagne vinegar, olive oil and fresh lemon.

I love using big seashell pasta and adding plenty of fresh veggies including cucumbers, celery, roasted red peppers, grilled corn and scallions for crunch, and adding fresh sautéed shrimp, which you can also grill if you prefer. It goes perfectly with grilled chicken, burgers, skewers and fresh fruit like watermelon, pineapple and mango.

Shrimp

First cook your seashell pasta, drain and set aside. Then you can either grill the shrimp or sauté it for a few minutes in a large sauce pan with some fresh lemon, herbs, seasonings and olive oil and let cool while you prep the other ingredients.

corn

Season and grill the corn, shave off the kernels and add to the salad with the rest of the veggies (celery, cucumbers, roasted red peppers, green onions). Feel free to sub whatever fresh veggies you like to the salad to make it colorful and healthy!

dressing

Make the Lemon-Herb Vinaigrette by whisking together some extra virgin olive oil, Champagne vinegar, Dijon mustard, fresh lemon, salt and pepper and chopped fresh herbs.

Salad Ingredients

Pour over the pasta, veggies and shrimp in a large mixing bowl and fold together. I like to put the salad in the fridge and let the flavors meld together  – you can really taste the fresh herbs and zingy lemon when you let it sit together for a bit.

shrimp veggie pasta salad

So easy, so light and refreshing and perfect for a backyard BBQ or beach party.

Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Serving Size: 1 cup

Ingredients

  • 1 pound of pasta (medium-large shells or rotini)
  • 2 tablespoons olive oil
  • 4 scallions, thinly sliced
  • 1 pound small shrimp, peeled, cleaned and deveined, tails removed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Old Bay Seasoning
  • Sea salt, to taste (for shrimp and salad dressing)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 1/4 cup fresh herbs, roughly chopped (tarragon, basil, parsley)
  • 2 fresh sweet corn cobs or 1 cup frozen
  • 1 cup English cucumber, diced
  • 2 ribs celery, finely chopped
  • 1/4 cup roasted red peppers, diced
  • 2 lemon wedges, squeezed for garnish

Instructions

  1. Cook pasta in salted boiling water according to package directions (usually about 9-11 minutes for al dente). Drain, rinse under cool water and set aside.
  2. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Slice scallions and cook until soft about 5 minutes. Increase heat to medium-high; add one more tablespoon of oil then add shrimp, red pepper flakes, Old Bay seasoning and sea salt; sauté together stirring constantly until shrimp are opaque, about 2-3 minutes. Remove from heat and set pan aside to let shrimp mixture cool.
  3. In a large mixing bowl add salt and pepper, vinegar, mustard, garlic, lemon juice and zest. Use the KitchenAid® 3-Speed Hand Blender with the whisk attachment to blend ingredients together and slowly pour in the olive oil in small amounts until the dressing is emulsified and mixed well. Chop the fresh herbs, mix into the Lemon-Herb dressing and set aside.
  4. Prepare the fresh corn by grilling it – add a little olive oil, salt and pepper, then char it over a medium-high grill for about 15 minutes. Shuck the cooked kernels off the cob and set aside in a separate mixing bowl. If using frozen sweet corn, simply boil in 1-2 tablespoons of water in a small pot over medium-high for 3-4 minutes, then drain and place into a bowl, set aside.
  5. Add the cucumbers and celery to the accompanying mixing bowl of the KitchenAid® 3-Speed Hand Blender, and pulse a few times until chopped into a small to medium dice. Chop each vegetable separately to avoid overfilling the blender bowl. Chop the roasted red pepper into medium diced pieces. Throw all the chopped veggies into a bowl and set aside.
  6. Pour the cooked pasta, shrimp and scallion mixture, corn and all the prepped veggies into a large mixing bowl and add the Lemon-Herb dressing. Gently mix all the ingredients together with a large spoon. Garnish pasta salad with additional chopped herbs, fresh lemon juice and additional salt and pepper to taste, if desired. Cover the bowl in plastic wrap and store in the refrigerator or cooler until ready to serve.
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READ THE FULL POST ON THE KITCHENAID BLOG TO SEE HOW I MADE IT WITH MY KitchenAid® 3-Speed Hand Blender + TIPS FOR PLANNING THE PERFECT BEACH BASH

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Summer Veggie Frittata + Time to Relax.

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Summer Veggie Frittata

Summer is that time of year when we get to take some time off from our crazy busy lives, at least for a little while, to clear our heads, visit with friends and family, go to the beach, have a backyard cookout, or simply lie in a hammock and read a book or take a good, long nap.

Summer Veggie Frittata

It’s also a time when i tend to get a little lazy because it’s so hot outside. Or because I actually have some time on my hands to just, well do nothing. Or sleep in a little longer.

Summer Veggie Frittata 5

Because I’m constantly cooking as a profession, the last thing I feel like doing on vacation is well, cooking. Even though I get to stay at my parent’s house with a huge kitchen and backyard patio that actually has a grill and some room to move. And I always have all these big plans to make all this delicious food when I’m here but really just want to do – well, not much. You know – relax a little bit. :)

Summer Veggie Frittata 3

I decided to make something easy for breakfast today. And healthy. All in one big pan. A Summer Veggie Frittata that’s full of spinach and onions and fresh zucchini with some shredded cheese that’s lovely and light and just tasty and good all around. Yes, I threw in a tablespoon or two of cooked bacon because I just can’t help myself but if you’re a vegetarian feel free to leave it out.

Summer Veggie Frittata 4

I think I could get used to these lazy Summer vacation days. Don’t you agree?

Summer Veggie Frittata

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1 wedge

Ingredients

  • 2 tablespoons light cream or half and half
  • 1 teaspoon dill seasoning
  • kosher salt
  • freshly cracked black pepper
  • dash of red pepper flakes
  • 6 large eggs
  • 1-2 slices of cooked bacon, crumbled
  • 1 tablespoon olive oil or butter
  • 1/2 cup minced onion
  • 1 package frozen spinach, defrosted and drained well (or 2 cups fresh spinach leaves)
  • 1 cup shredded cheese (Jack, Cheddar, Mozzarella)
  • 1 small zucchini, sliced

Instructions

  1. Preheat broiler to high.
  2. Meanwhile, combine cream, eggs, salt, pepper, cooked bacon and seasonings in a mixing bowl, whisking well.
  3. Heat a medium-large ovenproof skillet over medium heat. Add oil or butter to the pan and saute onions for a few minutes until soft and translucent.
  4. Add spinach and cook for a few more minutes until heated through (or wilted if using fresh spinach).
  5. Pour the egg mixture into the pan and cook for about 5 minutes until eggs are slightly set.
  6. Sprinkle half of the cheese over the top evenly.
  7. Top the frittata with the zucchini slices over the egg and cheese mixture.
  8. Sprinkle the remaining cheese over the top and place in the oven.
  9. Broil for about 3-5 minutes until the top is lightly browned and cheese is melted.
  10. Remove from oven and cut into wedges.
  11. Serve with additional fresh veggies or a green salad.

Notes

You can also add a little extra protein by mixing in some cooked ham or sausage. Feel free to substitute the veggies by adding in summer squash, peppers, tomatoes, whatever you have on hand. Goes great with a green salad and a glass of white wine if you're in the mood!

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http://www.theartfulgourmet.com/2015/06/30/summer-veggie-frittata-time-to-relax/

 

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California Dreamin’ Grilled Cheese

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California Dreamin Grilled Cheese

So this is where I’m supposed to go on and on about how delicious this grilled cheese sandwich is. And what’s in it. And why it’s a rockstar recipe that nobody else has. And why you need to make it now.

But guess what? I just did a food photo shoot for a NYC catering company and bakery for the past 2 days and shot at least 1000 photos that need to be culled through and selected to share with my clients and it’s enough to make your head spin faster than Linda Blair in The Exorcist. AND the fact that the Mad Men finale is coming on in less than 2 hours and I have some catching up to do and some last savoring moments of Don Draper to hold on to while I can.

California Dreamin' Grilled Cheese 3

OK – so now that I got that off my chest, here’s a little ditty of a recipe that I whipped up on Friday afternoon for a grilled cheese contest I entered for Wisconsin Cheese. It’s actually quite lovely and spring-y and full of good things. Homemade Strawberry-Rhubarb Compote, strawberries, granny smith apples, grilled chicken paillards, kale with lemon and parmesan, honey dijon mustard, melted sharp white cheddar and gooey mozzarella cheese – all grilled on a whole wheat pita (actually 2 of them).

California Dreamin Grilled Cheese

It’s called California Dreamin’ Grilled Cheese because all the good things inside remind me of a sunny, breezy day on Pacific Beach in San Diego watching the sunset with a margarita in my hand with my toes in the sand, salty sea mist on my face, while basking in the glow and enjoying everything in life there is to offer. So here you go. Whether I win the contest or not – it’s absolutely fabulous, and will make you want to hop on a plane to the west coast and catch a few rays yourself.

Now back to my Sauvignon Blanc and Don Draper fix. Enjoy and Happy Sunday! :)

California Dreamin’ Grilled Cheese

Ingredients

  • 2 tablespoons butter
  • 2 whole wheat pitas
  • 1 tablespoon olive oil
  • 1 chicken breast, cut in half lengthwise and pounded thin
  • 1/2 cup strawberries, sliced
  • 1/2 cup green apple, sliced
  • 1 cup kale, chopped
  • 1 tbsp lemon juice
  • 2 tbsp Wisconsin Parmesan, shredded
  • Sea salt
  • Fresh cracked black pepper
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 4 slices Wisconsin Sharp Cheddar, sliced
  • 4 slices Wisconsin Mozzarella
  • 4 tablespoons Strawberry-Rhubarb compote
  • Strawberry-Rhubarb Compote:
  • 1 cup strawberries, sliced or chopped
  • 1 stalk rhubarb, sliced into small chunks
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water

Instructions

  1. Strawberry-Rhubarb Compote:
  2. Stir strawberries, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water in a small nonreactive pan; bring to a simmer over medium heat. Cook, stirring often, until softened, about 3 minutes. Remove from pan and set aside.
  3. Add the rhubarb, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water back into same pan and simmer for about 6 minutes until rhubarb is tender and soft. Transfer rhubarb to same bowl as strawberries and add all liquid to the pan through a strainer.
  4. Raise heat to medium high and simmer until liquid thickens and reduces to almost half.
  5. Return strawberries and rhubarb to liquid and let cool.
  6. Make sandwich:
  7. Preheat olive oil in a grill pan or sauté pan to medium/high heat.
  8. Mix honey and mustard together in a small bowl and set aside.
  9. Rub chicken with olive oil, sprinkle with salt and pepper, and grill chicken pieces for about 6-8 minutes until cooked through, remove from pan.
  10. Spread both pitas on one side with butter.
  11. Spread each pita on reverse side with honey Dijon mustard on a cutting board or piece of plastic wrap.
  12. Top with sliced mozzarella cheese slices.
  13. In a small bowl, toss kale, lemon juice, salt and pepper and place on top of each pita over Mozzarella.
  14. Top one pita with both pieces of grilled chicken.
  15. Drizzle Strawberry-Rhubarb Compote over the chicken.
  16. Layer on the sliced strawberries, apples and top with cheddar cheese slices.
  17. Top the sandwich with other piece of pita bread (butter side up) and place in preheated grill pan.
  18. Smash the sandwich together with a heavy spatula or panini press and grill on both sides until cheese is melted and pita is crispy.
  19. Cut in half and serve with additional Strawberry-Rhubarb Compote and Honey Dijon for dipping.
  20. Makes one sandwich.
  21. Note: you can make the Strawberry-Rhubarb Compote ahead of time and store in an airtight container in the fridge. You can also double the recipe to make more for other uses (great over vanilla ice cream, pancakes, whipped cream or greek yogurt and granola!!)
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Devilishly Good: Sriracha Jalapeno Honey Sloppy Joes

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Devilish Sriracha Jalapeno Sloppy Joes

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

Devilish Sriracha Jalapeno Sloppy Joes

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

Devilish Sriracha Jalapeno Sloppy Joes

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

Devilish Sriracha Jalapeno Sloppy Joes

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

Devilishly Good: Sriracha Jalapeno Sloppy Joes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6

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

Ingredients

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

Instructions

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

Notes

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

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Devilish Sriracha Jalapeno Sloppy Joes

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Lemony Rosemary Chicken Pasta with Greens and Beans, Ricotta & Toasted Walnuts

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Yum

Lemony Rosemary Chicken Pasta with Greens and Beans

Today was one of those days – rainy, overcast, dreary, and oh, Monday. I also had a ton of things in my fridge that I need to clean out and organize. What a better day than today to do that, and whip up something delicious with all those goodies that needed to be used up.

Lemony Rosemary Chicken Pasta with Greens and Beans

I had a whole spatchcocked chicken that I had already grilled and roasted last week, plus a bunch of spinach, shallots,  some white beans and garlic. I thought I’d make a healthy and delicious Lemony Rosemary Chicken Pasta with Greens and Beans served in a silky, savory sauce made with lemon zest and juice, white wine, butter, olive oil and chicken stock; infused with red pepper flakes, rosemary,  aged Ricotta Salata and topped off with some toasted walnuts for extra crunch.

Lemony Rosemary Chicken Pasta with Greens and Beans

It’s such an easy and satisfying dish to make and it’s super healthy too, with tons of protein from the chicken and beans, and vitamin c from the spinach and lemon..and the silky savory sauce is just beautiful – light and bright, perfect for Spring. I also used a whole wheat penne pasta for some extra fiber and nutty flavor to go with the toasted walnuts which give a super nice crunchy texture.

Lemony Rosemary Chicken Pasta with Greens and Beans

All you need is a glass of lovely white wine, and maybe some crunchy toasted bread with olive oil and more grated cheese to go with it. And forget that the sun isn’t out today. And that it’s cold and dreary. And that it’s Monday.

And just be happy where you are, right here. Right now.

Lemony Rosemary Chicken Pasta with Greens & Beans

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6

Serving Size: 1 1/2 cups

This is a light and bright lemony pasta dish with roasted shredded chicken, sauteed spinach, white beans, garlic, shallots, and rosemary in a light wine and chicken broth sauce with grated ricotta salata cheese and topped with toasted walnuts for extra crunch.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 1/2 bunches of fresh spinach
  • 3 garlic cloves, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fresh rosemary, chopped
  • 1 can cannelini beans, rinsed and drained
  • 1/2 cup chicken broth
  • 1/2 cup white wine or dry sherry
  • 1 lemon, juice and zest
  • 1/3 cup half and half
  • 1/2 cup aged ricotta salata cheese (or grated parmesan)
  • 3 cups shredded cooked chicken (grilled or rotisserie)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces whole wheat penne pasta
  • 1/2 cup walnuts, crushed and toasted

Instructions

  1. Bring a large pot of salted water to a boil over high heat.
  2. Wash and trim spinach, cut shallots and garlic, drain white beans, zest and juice lemon and set aside along with other prepped ingredients (broth, wine, half and half, cheese, rosemary, red pepper flakes.)
  3. Heat olive oil and butter in a large saute pan over medium heat. Saute shallots for about 5 minutes until soft and translucent. Add garlic and saute for another minute.
  4. Increase heat to medium high, add spinach, red pepper flakes and rosemary; saute together for about 5 minutes until spinach is wilted, but still bright green.
  5. Add the cannelini beans and saute, stirring together for another few minutes until heated through.
  6. Add chicken broth, wine, lemon juice and zest and continue cooking with spinach and beans for a few minutes. Add the half and half and grated ricotta cheese, stir to combine.
  7. Stir in the cooked shredded chicken and cook until warmed through. Season with salt and pepper to taste, keep warm on medium-low heat.
  8. Meanwhile, cook the pasta and drain, reserving a few tablespoons of the pasta water. Add the pasta to the saute pan with the chicken, greens and beans, adding the reserved pasta water and stir to combine.
  9. Crush the walnuts into small pieces and toast over medium-low heat for about 5 minutes in a small saute pan until lightly browned and nutty flavor.
  10. Serve the pasta in large bowls with additional grated cheese, toasted walnuts, and salt and pepper to taste.

Notes

This recipe calls for whole wheat penne but you can use any pasta you desire. You can also experiment with other types of greens - chard, beet greens, dandelion greens, etc. Grated Parmesan or Romano cheese can also be used if you can't find aged Ricotta Salata. Toasted pine nuts or breadcrumbs would also be great in place of the toasted walnuts.

http://www.theartfulgourmet.com/2015/04/20/lemony-rosemary-chicken-pasta-with-greens-and-beans-ricotta-toasted-walnuts/

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Rustic Pizza with Ham, Grapes, Shallots, Cheese, Honey & Thyme

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Rustic Pizza with Grapes, Shallots, Ham & Thyme

So it’s Friday. And a lovely Spring day. I was in the mood to make something lovely to eat, preferably with a sweet and savory twist. I’ve also been on a baking kick lately, not sure why but I’m loving experimenting with different flavors and textures of pizzas and tarts and pies.

Rustic Pizza with Grapes, Shallots, Ham & Thyme

I decided to make a delicious rustic pizza made with some red grapes, shallots, sharp white cheddar and mozzarella cheese, and some thin cut Italian ham. I simply rolled out some refrigerated pizza dough and then topped it off with some olive oil, all the pizza ingredients, and some fresh thyme.

Rustic Pizza with Grapes, Shallots, Ham & Thyme

I popped it into a 450 degree oven for about 20 minutes until all the cheese and crust was bubbly and golden brown, then finished this beauty off with some sea salt, freshly cracked black pepper, some fresh basil and drizzles of honey.

Rustic Pizza with Grapes, Shallots, Ham & Thyme

This is the best thing I have ever tasted in my life. Seriously. The contrast of the sweet grapes, shallots and honey with the sharp and tangy cheddar cheese and salty, crispy ham are like a true love affair…in Paris.

I’m thinking the only thing better than this would be an actual trip to Paris..on the top of the Eiffel Tower at sunset. With a chocolate croissant and cafe au lait in hand. With a really cute French guy. Ooh La La.

Aaah – a girl can dream, can’t she? (Happy Friday!)

Rustic Pizza with Grapes, Shallots, Ham & Thyme

Rustic Pizza with Ham, Grapes, Shallots, Cheese, Honey & Thyme

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 10 minutes

Yield: 6-8

Serving Size: 1 slice/wedge

Ingredients

  • 1 package of refrigerated pizza dough (or homemade if you prefer)
  • 2 tablespoons olive oil
  • 1 shallot, sliced thin
  • 1/2 cup shredded Gruyere or Mozzarella cheese
  • 1/2 cup shredded extra sharp White Cheddar cheese
  • 4-6 thin slices Italian ham or prosciutto
  • 1/2 cup red seedless grapes, cut in half
  • Red pepper flakes (optional)
  • Fresh thyme
  • Fresh basil leaves
  • Sea salt and freshly ground black pepper, to taste
  • Honey for drizzling

Instructions

  1. Preheat oven to 450 degrees F.
  2. Spray a pizza sheet with oil and stretch out pizza dough to the edges making a thin crust.
  3. Drizzle the dough with olive oil and sprinkle with the shredded Mozzarella cheese. Add the sliced shallots, ham, grapes and White cheddar cheese on to the dough evenly. Top with some fresh thyme leaves and red pepper flakes.
  4. Bake for about 20 minutes until cheese is bubbly and the crust is golden brown.
  5. Top with fresh basil, sea salt, freshly cracked black pepper and drizzle with honey.
  6. Cut into wedges and serve immediately.

Notes

You can also substitute prosciutto or bacon for the ham, and top with some fresh ricotta cheese if desired.

http://www.theartfulgourmet.com/2015/04/17/rustic-pizza-with-ham-grapes-shallots-cheese-honey-thyme/

 

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Moussaka and Memories of Greece

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Greek Moussaka

Classic Greek Moussaka is one of the most popular Greek dishes, and a staple “comfort food” and main course meal in Greece (as Lasagna is in Italy). This tasty Greek dish is a culinary delight to those who sample it for the first time, and I experienced it when I went on a trip to the Greek Islands a few years ago for my birthday.

oia greece santorini

Some friends and I were in Santorini, a beautiful island in Greece in the Aegean Sea with pastel colors and gorgeous views, eating at a restaurant in Oia called Pelekanos, nestled up in the hills overlooking the sea.

Pelekanos

The sun was setting, the relaxing music was playing softly in the background and the atmosphere was just perfect. The waiters graciously came over and attended to our every need, and made our dinner a spectacular night with their attention to detail not only in the food and wine, but our dining experience overall.

waiter

The table was elegantly set, with fine china, white tablecloths, crystal glasses and silverware with beautiful flowers as a centerpiece. The waiters filled our glasses with water and wine, lit the candles on the table and gave us recommendations of the specials and enlightened us on some of their popular Greek dishes on the menu.

Fava Bean Dip

As we joyously dined, they quickly cleared our plates when we were finished eating, filled our glasses when they were half full, and stood by the table a few feet away with a watchful, attentive eye, to let us know they were on stand by for service, but just far enough away to not be obtrusive on our dining experience.

table setting

They always had a smile on their faces and let us stay at the table long enough to enjoy our dinner, engage in great conversation, take photos of our food and engage in the gorgeous bright red sunset that was going down over the ocean as we sat and viewed it in awe. I felt like I was sitting in a little piece of heaven up there and never wanted to leave.

Sunset

One of the most delicious dishes I ever tasted was the Moussaka, which I ordered that night. It was a perfect mixture of spicy meat at the bottom, layered with potatoes and tender eggplant, and tons of béchamel and gooey cheese on top. The vegetables were steaming as I dug into this gorgeous meat and vegetable pie – my mouth watered at the sight and smell of it. I became so obsessed with this luscious Greek dish that I decided I needed to make it for my big Greek birthday party when I got home from vacation.

moussaka

Moussaka can be made in many variations, but the classic recipe uses layers of eggplant, potatoes, a spicy meat and tomato sauce with a touch of cinnamon and a rich and delicious béchamel sauce and bubbly kefalotyri cheese on top. Other variations are Moussaka with zucchini or artichokes instead of eggplant, ground lamb instead of ground beef, or vegetarian-style with zucchini, eggplant and potatoes without the meat. Either way you make it, with its warm and rich flavors and gooey cheese you’ll be hooked.

I made this recipe with zucchini and potatoes, and combined ground lamb with ground beef together. The combination of all the spices from the meat and seasonings soak into the vegetables and once you layer some creamy béchamel and gooey cheese on top, you’ve got yourself a delicious heartwarming dish. Be careful to pat dry the vegetables though before layering in the baking dish, as you don’t want the liquids to make the Moussaka too watery as they are cooked down in the oven.

You’ll need a lot of time and kitchen space to make this dish, and if you’re cooking for a crowd, you’ll be safe to double the recipe and make two large rectangular baking dishes of it, as it won’t last long. The flavors in this dish really improve if you 
make it a day ahead. It’s also a very filling dish, so you may want to serve it as the main course, and accompany it with a Greek Salad, some Stuffed Grape Leaves and Tzaziki for a light side dish along with some Garlic Lemon Hummus and grilled pita. Serve with a red Greek wine and a shot of Ouzo as an aperitif.

Oia Santorini
Oia Santorini

Moussaka and Memories of Greece

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 6-8

Ingredients

  • Zucchini/Eggplant Potato Mixture:
  • 1/2 cup Greek olive oil
  • 3 large zucchini (or eggplants), sliced
  • 3 large potatoes, sliced
  • Meat Sauce:
  • 3 onions, chopped fine
  • 4 cloves or garlic, minced
  • 1 pound ground lamb or beef
  • 3 tablespoons tomato paste
  • 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon cayenne
  • 1/2 cup red Greek wine
  • 1 (28 ounce) can of tomato puree
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons fresh oregano (or 1 tablespoon dried)
  • Kosher salt
  • Fresh ground black pepper
  • Bechamel Sauce:
  • 1/4 pound butter
  • 6 tablespoons all purpose flour
  • 1 quart of whole milk
  • 4 eggs; beaten until frothy
  • 1/4 teaspoon grated nutmeg
  • Zest from 1 lemon
  • 2 cups ricotta cheese
  • 1 cup fine bread crumbs
  • 1 cup grated Parmesan cheese

Instructions

  1. Zucchini/Eggplant Potato Mixture:
  2. Cut the zucchini/eggplant and potatoes into slices about 1/2 inch thick. If using eggplant instead of zucchini, peel the eggplant first. Brown the vegetables quickly in 1/4 cup of the oil in a 12-inch skillet over medium-high heat for about 5 minutes until lightly golden brown, transfer to paper towels to drain and set aside.
  3. Meat Sauce:
  4. Heat the remaining ¼ cup of oil in the same skillet and cook the onions until they are?golden brown. Add the garlic and cook for another minute. Add the ground meat, tomato paste, cinnamon, cayenne, and cook for another 8-10 minutes. Pour off excess fat through a strainer and return meat mixture to the pan. Then add the wine, cooking until almost completely evaporated, about 5 minutes.
  5. Add the tomato puree to the meat mixture and bring to a boil, then reduce the heat to medium low and simmer over low heat;?stirring frequently, until all the liquid has been absorbed, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper. Remove the?mixture from heat.
  6. Make the Bechamel Sauce:
  7. Preheat the oven to 375 degrees F and heat a medium saucepan over medium heat.
  8. Make the white sauce by melting the butter?and blending in the flour, stirring with a wire whisk until smooth. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture,? stirring constantly. When the mixture is thickened and smooth, remove ?it from the heat. Cook slightly and stir in the beaten eggs, nutmeg, lemon zest and ricotta.
  9. Assemble the casserole:
  10. Grease an 11x16-inch baking dish or casserole dish and sprinkle the bottom lightly with?breadcrumbs.
  11. Arrange alternate layers of the zucchini/eggplant and potatoes and meat sauce?in the pan, sprinkling each layer with Parmesan cheese and bread crumbs.
  12. Pour the bechamel sauce over the top and sprinkle some additional Parmesan cheese on top. Bake 1 hour, or until top is golden.
  13. Remove from the oven and cool 20 to 30 minutes before serving.
  14. Top with additional chopped fresh parsley. Cut into squares and serve.
http://www.theartfulgourmet.com/2015/04/06/moussaka-and-memories-of-greece/

  • Want to meet purveyors who are making a difference with their customers? Check out BonAppetit.com’s “Out of the Kitchen”, an ongoing exploration of the relationships that build and sustain the food industry. See how hyper-local food markets operate and how their focus on quality and service keep customers coming back for more.

 

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Seriously Delicious Taco Pizza

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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.

http://www.theartfulgourmet.com/2015/03/28/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.

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Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

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IndianBurgers1

I recently did a food styling project for Morningstar Farms to promote some of their new products to local food editors in NYC, and one of them I got to sample and loved was their Spicy Indian Veggie Burger. I’m not normally a fan of frozen food products and I’m definitely not a Vegan, but I was really impressed with the flavor and texture of these, and decided to make a delicious Curry Cilantro Slaw to go with it along with a Peanut Satay Yogurt Sauce for topping served with some Grilled Pita.

IndianBurger2_72

The Indian Veggie burgers have organic red lentils, chickpeas, carrots, potatoes, peas, bell peppers, coconut cream and curry seasonings in them, and are 100% vegan. They are super easy to cook too – I just cooked them for about 10 minutes in a sauté pan, but they could also be grilled or microwaved. The best part is they are only 130 calories and have lots of protein in them so they’re healthy and a great vegan/vegetarian option when you’re seeking lighter fare.

IndianBurger3

My Curry Cilantro Slaw is super delicious as a topping and side salad with grilled pita bread (or you could stuff it all into the pita, or Naan bread if you wish). The slaw has purple and white cabbage, carrots, celery, honey, olive oil, cilantro, golden balsamic vinegar, and some indian spices such as black sesame seed, cumin seed, curry powder, and indian red pepper to give it a little kick, then topped with toasted crushed peanuts for some extra crunch.

IndianBurger5

The best part? My Peanut Satay Yogurt Sauce – made with Greek yogurt, satay seasoning, and some peanut butter with a little dash of Indian red pepper. The creamy sauce goes perfect on the burgers and cools the heat and has a delicious peanut-y savory taste. You can find satay seasoning online at Penzey’s (the brand I use) or on Amazon – it has a gorgeous blend of spices such as salt, brown sugar, garlic, onion, coriander, shallots, ginger, turmeric, paprika, galangal, cayenne and lemongrass..so good! And of course you could substitute any nut butter you wish for the sauce – cashew, sunflower, or almond butter would be great too.

IndianBurger6

And of course if you are feeling adventurous and have the time to make your own Indian burgers from scratch, I found a great recipe from Whole Foods which would be great with the Curry Slaw and Satay Yogurt Sauce as well. You could also serve this with some curry chicken, spiced beef or lamb burgers, or even spicy grilled fish and it would be equally delicious!

Also, just a heads up – this recipe feeds a crowd (about 6-8 people). If you’re only serving a few, just cut the recipe in half (or quarter it if you’re dining solo!) Enjoy.

Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1-2 burgers with 1 piece of pita, 1/2 cup of slaw,

Spicy Indian veggie burgers, served with a Curry Cilantro Slaw and Peanut Satay Yogurt sauce served on grilled pita bread.

Ingredients

  • Curry Cilantro Slaw:
  • 2 tablespoons golden balsamic vinegar
  • Juice from 1/2 fresh lime (about 2 tablespoons)
  • 4 tablespoons honey or agave nectar
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon Indian black sesame seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon indian red pepper
  • 1 tablespoon sea salt
  • 1/2 tablespoon freshly cracked black pepper
  • 8 cups shredded coleslaw (cabbage and carrots)
  • 1 cup diced celery
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup peanuts, toasted and crushed
  • Peanut Satay Yogurt Sauce:
  • 1-17.6 ounce container Greek yogurt
  • 4-5 tablespoons Peanut Butter (or Almond, Cashew or Sunflower butter)
  • 2 tablespoons Satay seasoning
  • 1/4 teaspoon Indian red pepper
  • Spicy Indian Burgers:
  • 8 frozen Spicy Indian Burgers (2 packages) (Morningstar farms)
  • 8 slices pita bread or naan bread

Instructions

  1. Curry Cilantro Slaw:
  2. In a large bowl, mix together the vinegar, lime juice, honey, olive oil and seasonings.
  3. Add coleslaw mix, celery and cilantro and mix together well.
  4. Heat a small saute pan over medium heat and toast the peanuts until lightly browned.
  5. Remove from heat and let cool, crush into small pieces and add to the coleslaw, reserving a small amount for topping the burgers.
  6. Cover and place in the refrigerator for about 15 minutes to let flavors meld.
  7. Peanut Satay Yogurt Sauce:
  8. Place all the ingredients in a small mixing bowl and stir together.
  9. Cover and set aside in the refrigerator while preparing Indian burgers and grilled pita.
  10. Spicy Indian Burgers:
  11. Heat a large saute pan over medium heat.
  12. Spray cooking oil on each side of the burgers and cook for about 10 minutes, turning half way through until golden brown.
  13. Cook burgers in batches and set aside.
  14. Spray a little more oil on the pita or naan bread and cook until lightly browned, for about 2-3 minutes, turning to cook both sides.
  15. Serve the burgers hot with grilled pita bread topped with Peanut Satay sauce, and Curry Cilantro slaw on top or on the side as a salad (or stuff it all inside the pita or naan bread).
  16. Serves 6-8.

Notes

- You can also substitute any nut butter (cashew, almond, sunflower seed) for the Satay Yogurt sauce. - The slaw and yogurt sauce would also be equally delicious on grilled spicy chicken, beef or lamb burgers or spicy grilled fish. - If you're serving only 2-4 people, cut the recipe in half.

http://www.theartfulgourmet.com/2015/03/27/indian-burgers-with-curry-cilantro-slaw-peanut-satay-yogurt-sauce/

Note: I was not compensated for this post, I simply loved this product and thought it was worth a shout out! All opinions are my own.

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.

 

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Gutsch’s Linguine and Clams

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linguini and clams

As the New Year begins, so do New Years resolutions. Some of them we keep, some of them we don’t, but one of them we universally all decide is to eat healthier and shed a few pounds from all the holiday gatherings and fat-laden food. So, back to reality it is. Starting today. Holiday over. Back to work. Back to the gym. A pledge to living healthier, eating healthier and cooking healthier. A fresh start for the New Year. For my last hoorah, my Mom and I decided to make one last supper before the regimen begins: Gutsch’s Linguine and Clams. Who is Gutsch you might ask? He was a newscaster up in Rochester, New York and his amazing recipe became famous once it was published it in the newspaper about 25 years ago. Since then, it’s been a family favorite and a dish we make every year when I come home to visit the family.

Bacon. Butter. Garlic. Black Olives. Parsley. Clams. Pasta. Delicious melt-in-your-mouth flavor and OMG – so not a diet friendly dish. But you know what? You might as well enjoy your Last Supper and go all out, so that I did. And I enjoyed every last bite of it. Now, back to the New Year’s resolutions.

Gutsch’s Linguine and Clams

Yield: 2-4 servings,

Ingredients

  • 4-5 slices of bacon, cut ¼” strips
  • 1/8 cup sliced green onions
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 1 - 6.5 ounce can chopped clams (or baby whole clams)
  • ¼ c. sliced black olives
  • 1/8 c. snipped parsley
  • 1/16 teaspoons black pepper
  • 6 ounces linguine pasta

Instructions

  1. Cook bacon in a large skillet until crisp and drain, reserving 1/8 c. drippings in the skillet. Set bacon aside.
  2. Cook onion and garlic in drippings until tender, not brown. Stir in butter until melted**. Drain clams, reserving liquid.
  3. Add clams, bacon, olives, parsley and black pepper and stir together.
  4. Add half of the reserved clam liquid, heat through and keep hot over low heat**. Meanwhile, cook linguine and drain. Mix together with the clam mixture in the pan and place in a warm serving bowl. Top the pasta additional parsley and freshly cracked black pepper for garnish.
  5. Serve this dish with a green salad, crisp white wine and some crusty Italian bread. Delish!!
  6. **You can also throw a little white wine in with the clam liquid and let it simmer down and substitute olive oil for the butter if desired.
http://www.theartfulgourmet.com/2015/01/04/gutschs-linguine-clams/

 

linguini and clams 2

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