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November 13, 2017October 19, 2023

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?

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 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.

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

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.

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!

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!

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}

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

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.
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.
Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
Add cooked pasta to the pot in the last 5 minutes of cooking.
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/

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

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.

October 31, 2017September 3, 2022

Kung Pao Beef w/ Cauliflower Rice (Sugar + Gluten Free)

I recently was approached by Steviva to compete in the Sweetin It-Up Blogger Recipe Challenge and decided to make a sugar free, gluten free Kung Pao Beef with Cauliflower Rice. I love Asian food, but oftentimes it has many hidden sugars in the sauce, so I thought it would be cool to make this savory dish for the challenge.

Steviva has a wide range of stevia-based products and I chose to use Nectevia and Erysweet for my recipe to replace the normal sugar in the sauce. Erysweet is a pure, non-GMO erythritol that is naturally derived and can be substituted cup-for-cup for sugar in recipes. Nectevia is an organic blue agave nectar infused with premium 100% pure stevia extract – and has only 1/4 the calories, carbs and sugars of regular agave, or table sugar with a warm honey flavor.

Kung Pao is made with chicken or beef marinated in soy sauce, sesame oil, and rice wine, which is then sautéed in a wok on high heat with crunchy bell peppers, water chestnuts, garlic, ginger, green onions and hot chilies.

I made a sweet and spicy sauce made with more soy sauce, rice wine, Chinese black vinegar, chicken broth, Erysweet and Nectevia in the pan with the cooked meat and veggies and tossed in some spicy peanuts, which was thickened into a luscious sweet/spicy/savory pot of yum. To serve, I topped the dish with fresh cilantro and more crunchy peanuts along with some yellow cauliflower rice sautéed with soy sauce and sesame oil and some fresh cilantro tossed in to keep it gluten free. Absolutely delicious without all the sugar and carbs!

Kung Pao Beef w/ Cauliflower Rice (Sugar + Gluten Free)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4-6

Serving Size: 1 cup

Ingredients

MARINADE:
1 3/4 pounds boneless beef sirloin
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine
1 egg white, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
KUNG PAO:
2 tablespoons peanut oil
4-6 dried red chilies
1 tablespoon garlic, minced
1/2 tablespoon ginger, grated (or ginger paste)
1 teaspoon red chile flakes
3 scallions, sliced on the bias, 1/2-inch pieces
1/2 red bell pepper, sliced into strips
1 can water chestnuts, sliced in half
2 tablespoons soy sauce
3 tablespoons rice wine
1 tablespoon Chinese black vinegar (or balsamic)
2 tablespoons Nectevia Original
2 teaspoons Erysweet
1 cup chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water
3/4 cup roasted spicy peanuts
1/4 cup cilantro, chopped
Cauliflower rice sautéed with soy sauce, sesame oil and cilantro

Instructions

MARINADE:
Trim the fat from the steak all over and cut into 1-inch cubes. Combine the marinade ingredients in a large bowl and mix in the beef. Stir together to coat well, and place covered in the fridge for at least an hour to overnight.
KUNG PAO:
Heat the peanut oil in a wok or large sauce pan over medium heat, add chilies and cook for a minute until they begin to brown. Add garlic, ginger and cook for another minute. Turn heat up to high and add scallions, peppers, water chestnuts and chile flakes; saute for about 5 minutes until they begin to get soft and lightly browned. Add steak (remove from marinade and discard excess) and cook for about 3 minutes or so until beef begins to brown. Add soy sauce, rice wine, Chinese vinegar, Erysweet, Nectevia and chicken broth. Mix in the cornstarch, stirring well, to thicken the sauce. Toss in the roasted peanuts and serve over cauliflower rice with chopped cilantro, additional peanuts if desired.

https://www.theartfulgourmet.com/2017/10/kung-pao-beef-w-cauliflower-rice-sugar-gluten-free/

Hope you enjoy making this recipe – please let me know what you think if you made it in the comments below! And feel free to share this post on social media tagging #theartfulgourmet and #steviva with a link back to the original post on this blog.

For more info on Steviva products, check them out online and social media:

Website: https://www.steviva.com/

Facebook: https://www.facebook.com/steviva

Twitter: https://twitter.com/steviva

Instagram: https://www.instagram.com/stevivabrands/

Pinterest: https://www.pinterest.com/stevivabrands/

Disclaimer: This was a sponsored post by Steviva Brands and I received products to create recipes and photos for this post. All opinions, images, and text are my own.

August 2, 2017September 26, 2020

Sriracha Mango Grilled Chicken Wings + Spicy Micheladas

Summer is here and almost half way over at that! I love grilling anything and everything during the warm weather months so I’ve created a super delish recipe for Sriracha Mango Chicken Wings with a Ginger-Lime Sour Cream dipping sauce and a Spicy Michelada to pair it with.

Once again, I’ve used a fantastic infused balsamic vinegar from Seven Barrels, one of my favorite clients ever. The Sriracha Mango vinegar is delicious on chicken so I made a glaze with fresh mango, sriracha, vinegar, fresh lime zest and orange juice to toss the wings in after I grilled them a bit, then glazed them again for extra flavor at the end.

They’re spicy and sweet, and oh so good. And I made a lovely Ginger-Lime Sour Cream dipping sauce to cool off the heat a bit, along with a Spicy Michelada made with Mexican beer (Corona) and a dash of the Sriracha Mango vinegar, a dash of salt, and a fresh squeeze of lime juice.

Sriracha Mango Grilled Chicken Wings

Ingredients

Chicken Wings:
2 pounds chicken wings (24 wing pieces)
1/4 cup Seven Barrels Lime Olive Oil
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
Vegetable oil or spray, for grill
Sriracha Mango Lime Glaze:
1 cup mango, peeled and diced
¼ cup orange juice
¼ cup Sriracha
1 tablespoon Seven Barrels Sriracha Mango Vinegar
1 tablespoon Seven Barrels Lime Olive Oil
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon garlic, finely minced (or 1 teaspoon garlic powder)
1 small red chile pepper
¼ cup cilantro
Salt and pepper, to taste
Ginger Lime Sour Cream Dipping Sauce:
½ cup sour cream
1 tablespoon Seven Barrels Lime Olive Oil
1 teaspoon garlic salt
1 teaspoon fresh lime zest
½ teaspoon fresh ginger, grated
Michelada:
1 (12 ounce) Corona Beer
Fresh lime juice from ½ a lime
1 tablespoon Seven Barrels Sriracha Mango Balsamic Vinegar
1 teaspoon Kosher salt
Dash of hot sauce
Lime wedges, for garnish

Instructions

Heat a grill or grill pan over medium-high heat (spray or brush pan with a light coat of cooking oil). Toss the chicken wings in 1/4 cup Seven Barrels Lime Olive Oil, and season with salt and pepper. Cook wings on the grill for about 15 minutes, flipping halfway through, until no longer pink and skin starts to get charred with grill marks.
To make the glaze, add the mango, orange juice, Sriracha, Seven Barrels Sriracha Mango Vinegar, Seven Barrels Lime Olive Oil, honey, soy sauce, garlic, chile pepper and cilantro into a food processor and process until smooth. Place the sauce into a saucepan over medium-low heat and let simmer until warmed through while the wings are cooking. Season with salt and pepper to taste. Remove from the heat to a large mixing bowl.
Once the wings are finished cooking, toss them gently in the Sriracha Mango Lime glaze and let them marinate for about 5 minutes or so. Return wings back to the grill for an additional 5 minutes, flipping over once. Remove wings from the grill on to a large platter and let them cool to give them a nice caramelized glaze.
To make the Ginger Lime Sour Cream dipping sauce, stir together the sour cream, Seven Barrels Lime Olive Oil, garlic salt, lime zest and grated ginger in a bowl and serve with the wings with celery and carrot sticks.
NOTE: Alternatively, you can bake the wings for 1 hour at 375 degrees on a large baking sheet covered with foil (and toss them in the sauce at the end).
Makes approximately 24 wings, 1 cup of glaze and ½ cup sour cream sauce.
To make the Michelada: stir all the ingredients into the beer and garnish with a lime wedge.

https://www.theartfulgourmet.com/2017/08/sriracha-mango-grilled-chicken-wings-spicy-micheladas/

This really is the quintessential recipe pairing for Summer now, isn’t it?

You can also try the glaze on pork chops or even add some grilled shrimp – it’s absolutely delicious and you can always adjust the heat by adding or removing some of the Sriracha hot sauce. Or maybe making it even hotter by adding in a dash of habanero hot sauce to the mix – now, this recipe is on FIRE!

Perfect for a lovely evening outside with friends, watching the sun go down…that’s #howisummer 🙂

May 26, 2017May 7, 2020

Sausage, Corn & Orzo “Jambalaya”

On gray rainy days in New York (esp. at the beginning of so-called “Spring”), there’s nothing better than staying home and cooking up a big pot of comfort food. It seems to make the rain almost pleasant to listen to and watch, knowing that you’re tucked up indoors away from the rest of the world, cooking something cozy and #delicious.

One of my favorite things to make is spicy #Cajun and #Creole food (New Orleans is one of my fav cities ever..the best food and cocktails on the planet!) and I had grand visions of creating a kickass recipe this week for my blog. And considering it’s going to be a rainy week and we’re all stuck indoors from this #quarantine, why not make a big pot of something wonderful to savor while I’m at it?

I had some Aidell’s Andouille Sausage on hand and tons of bell peppers, garlic, onions and tomatoes in the pantry so I decided to make a big pot of Jambalaya for my afternoon project. I also had some Flour City Pasta ‘Bon Vivant Orzo’ I’ve been dying to try, so I decided to whip up a twist on ordinary Jambalaya using that instead of rice. The orzo is multi-colored small pasta that looks like rice, with wild mushroom, saffron, spinach and cayenne – and I thought it would add some more layers of flavor to the dish.

First I cooked the sausage until lightly browned in a big Dutch oven with a little olive oil. Then I added the vegetables and sautéed everything together with some spicy Creole seasoning (Tony Chacere’s is the bomb!). I also threw in some Kroger brand Zesty Seasoning Blend which is a savory blend of herbs and spices like onion, black pepper, chili pepper, parsley, oregano, basil, savory, marjoram, bay, thyme, rosemary, garlic and cumin and added a dash of hot paprika for an extra kick of spiciness and flavor. You can also substitute some dried thyme and oregano or whatever dried herbs you like instead if you can’t find something similar.

Then I added the broth and tomatoes and orzo and brought everything to a boil, and let it all simmer for about 10 minutes or so until the orzo was cooked through. The pasta will soak up the liquids and get thicker the longer it sits, so be careful not to overcook it or it will get mushy. If you’re using rice instead, let the ingredients simmer for longer, about 20 minutes.

Once it all comes together with a consistency you like, serve it with some chopped green onions and fresh parsley with a dash of hot sauce (traditional Frank’s RedHot or Crystal are my favs) and freshly ground black pepper for an extra kick.

All I know is I have a long holiday weekend to savor my delicious #Jambalaya, along with lots of naps and #Netflix.

Let it rain. J

Sausage & Orzo Jambalaya

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1 cup

This Sausage Orzo Jambalaya is a twist on traditional Creole Jambalaya using multi-colored orzo instead of rice, with the addition of some corn. It has a medium-spice heat to it with lots of veggies including red, yellow, orange and green peppers, onions, garlic, tomatoes - a savory, heartwarming dish for any occasion.

Ingredients

1 tablespoon olive oil
2 pounds Andouille sausage cut into 1-inch pieces
1 ½ cups onion, chopped
1 ½ cups bell peppers, chopped (red, yellow, orange, green)
1 cup yellow corn kernels
2 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning (Tony Chacere’s)
2 teaspoons Zesty Seasoning Blend (Kroger)- optional
1 teaspoon hot paprika
2 cups chicken broth
1 (28-ounce) can diced tomatoes
2 cups orzo
Sliced scallions, for garnish
Chopped fresh parsley, for garnish
Hot sauce, for garnish (optional)
Freshly ground black pepper, to taste

Instructions

Heat oil over medium-high in a large Dutch oven or pot. Add the sausage and cook for about 8 minutes until browned on all sides about 8 minutes. Remove from pot and set aside.
Add the onions, peppers, corn, garlic and bay leaves along with the herbs and spices and saute over medium-high for a few minutes. Add the broth and diced tomatoes and bring to a boil.
Stir in the orzo and reduce heat to a simmer and let cook for about 10 minutes until the orzo is cooked through and soft.
Garnish with sliced scallions and chopped fresh parsley and a dash of hot sauce and freshly ground black pepper, to taste for an extra kick.

Notes

Note: you can also substitute traditional white rice for the orzo, just cook it in the pot longer, about 20 minutes instead of 10 minutes.

You can also add chicken or shrimp to the recipe, swapping out 1 pound for the andouille sausage.

Recipe adapted from Southern Living Magazine.

https://www.theartfulgourmet.com/2017/05/sausage-orzo-jambalaya/

January 24, 2017July 16, 2022

Chile Chocolate Braised 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

Preheat oven to 325 degrees. Adjust rack to lower third.
Cover chopped chile peppers with boiling water and let sit, covered for about 20 minutes until soft.
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.
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).
Once all short ribs are seared, place on a platter tented with foil and set aside.
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.
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).
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.
Place the ribs back on to a large platter and tent with foil to keep warm while making the sauce.
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.
Add the ribs back into the sauce and coat thoroughly. Serve on plates with sauce on top along side roasted veggies and mashed potatoes or egg noodles. Garnish with fresh parsley and additional salt and pepper to taste.

Notes

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

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

January 30, 2016March 15, 2023

Red Curry Beef w/ Zucchini Noodles

Since the holidays are coming soon, we all know what THAT means..lots of holiday parties with food and drinks, and with that in mind, I’ve decided to commit to eating healthier and lighter the next few weeks.

I absolutely love my KitchenAid® Spiralizer Attachment that goes with my KitchenAid® Stand Mixer – and I’m so excited to make some healthier low-carb meals! It comes with five different blades for peeling, coring and slicing and is perfect for fresh fruits and vegetables. I love pasta and rice, but spiralized veggies are such a great substitute when I want to lighten up my recipes and eat low carb.

I thought a delicious comfort food dish with a healthy twist would be perfect for the cooler months, and decided to make a Red Curry Beef with Zucchini Noodles.

I used lots of fresh, organic ingredients: beef, sweet potatoes, onions, garlic and green beans, and then made a lovely curry sauce with coconut milk, red curry paste, fresh lime juice, fish sauce, some beef broth and a dash of Sriracha to spice it up.

I used my Professional Series 3.5″ Paring Knife that came with the 7-piece Professional Series Cutlery set, for chopping my onions and garlic, Thai chilies and basil.

The larger Chef’s knife was great for cutting up the large chunks of beef and sweet potatoes with its sturdier grip and large super sharp blade.

My heavy duty KitchenAid ceramic cast iron pot is perfect for making this dish – it cooks evenly and is large enough to make a large pot of curry or stew, and is ovenproof to 500 degrees!

The KitchenAid spiralizer attachment is also easy to use! All you need to do is attach it to the KitchenAid mixer, and the spirals come right out perfectly cut. Then you just briefly cook them in a saucepan with some olive or peanut oil, season them with some salt and pepper.

Top the #zoodles with this luscious and creamy curry – lots of great flavors and textures, sweet and spicy – all in one pot. Delish!

This is such a great Winter comfort food dish to make and it’s so easy to make with all the right tools… You’ll definitely want to make this Red Curry Beef Zucchini Noodles for dinner – tonight!

Red Beef Curry with Zucchini Noodles

Ingredients

INGREDIENTS
3-4 medium zucchini
2 1/2 pounds lean stewing beef, (chuck or round), cut into 1 1/2 inch chunks
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons canola oil
1 sweet onion, finely chopped
4 garlic cloves, minced
1/4 cup red curry paste
2 cans (13.5 ounce) unsweetened coconut milk
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1/4 cup beef broth
1 tablespoon Sriracha hot sauce (optional)
1 large handful French green beans, trimmed
3 medium sweet potatoes, peeled and cut into medium chunks
1 (8 ounce) can sliced bamboo shoots, drained
3 tablespoons fresh basil, chopped or torn, for garnish
1-2 Thai green chilies, sliced fine, for garnish
1/2 cup peanuts, for garnish

Instructions

Attach the KitchenAid® Spiralizer Attachment to your KitchenAid® Stand Mixer and choose your desired spiralizing blade. Attach the vegetable skewer to the Spiralizer and secure it to the zucchini. Move the spiralizing blade to the end of the zucchini and turn on the Stand Mixer to low (level 2) to make the spiralized zucchini noodles. Make sure you place a bowl underneath to catch the zucchini noodles as they fall. Set the noodles aside or keep them in the refrigerator until ready to serve.
Cut the beef into 1 1/2 inch large chunks and place in a bowl. Sprinkle with kosher salt and freshly ground black pepper.
Heat the oil over medium-high heat in your KitchenAid® 6.0Qt Cast Iron Cookware and brown the beef in two batches until lightly browned on all sides. Remove the beef from the pot and transfer to a bowl, set aside.
Add the onion and garlic to the same pot and sauté over medium heat for about a minute. Add the curry paste, stirring into the onions and garlic, until lightly fragrant, for about 30 seconds. Add the coconut milk, and deglaze the pan, stirring up all the crispy brown bits with a wooden spoon. Stir in the fish sauce, lime juice, brown sugar, beef broth, Sriracha (if using) and bring the liquid to a boil.
Add the green beans and sweet potatoes and stir into the liquid. Next add the browned beef back in and stir together well. Cover the pot, reduce the heat to low and let simmer for about an hour and 45 minutes. Add the bamboo shoots into the curry and let simmer for another 15 minutes.
Meanwhile, heat a tablespoon of olive oil in your 10? Skillet from the KitchenAid® Stainless Steel 8-Piece Set over medium heat. Add the zucchini noodles, with some salt and pepper to taste, and sauté for a few minutes until the noodles are soft.
Serve the noodles in bowls topped with the Red Beef Curry, garnishing with fresh chopped basil, sliced Thai green chilies and peanuts.

https://www.theartfulgourmet.com/2016/01/red-curry-beef-zucchini-noodles/

CLICK HERE TO VIEW STEP BY STEP VISUALS ON THE KITCHENTHUSIAST BLOG!

Enjoy!

December 31, 2015February 2, 2016

The Most Popular Posts of 2015 :: Happy New Year 2016!

So here it is, the last day of the year 2015..oh how time flies, and so much has happened! I’m so thankful for all the wonderful opportunities that have come into my life and the lessons learned along the way. Here are some of my Top / Most Popular posts from The Artful Gourmet blog this year — and wishing everyone a safe and Happy New Year 2016!

The Secrets to Making Neapolitan Pizza like a Master Pizzaiolo –https://www.theartfulgourmet.com/2013/08/11/neapolitan-pizza-making-with-the-pros/

Refreshingly Light Get in My Bikini Salad – https://www.theartfulgourmet.com/2012/05/21/refreshingly-light-get-in-my-bikini-crab-salad/

Beef Stroganoff – https://www.theartfulgourmet.com/2011/11/02/classic-comfort-food-beef-stroganoff/

Homemade Rustic Pizzas: Chicken, Spinach, Garlic & Sundried Tomato Pizza & Pepperoni, Ham & Sautéed Veggies Pizza – https://www.theartfulgourmet.com/2013/10/02/homemade-rustic-pizzas-chicken-spinach-garlic-sundried-tomato-pizza-pepperoni-ham-sauteed-veggie-pizza/

An Intimate Gathering Holiday Dinner Party Menu: https://www.theartfulgourmet.com/2010/11/28/an-intimate-gathering-holiday-dinner-party-menu/

Rochester-Style Chicken French & Lemon Broccolini – https://www.theartfulgourmet.com/2013/03/17/rochester-style-chicken-french-lemon-broccolini/

Food Styling for Mario Lopez and Avocados from Mexico – https://www.theartfulgourmet.com/2013/12/17/food-styling-mario-lopez-avocados-mexico-nbc-live-bethenny-shows/

Big Pot O’Goodness: Pasta Fagioli – https://www.theartfulgourmet.com/2011/12/11/big-pot-o-goodness-pasta-fagioli/

Truffled 3-Cheese Pasta with Pancetta and Garlic – https://www.theartfulgourmet.com/2011/10/25/crazy-good-truffle-oil-pancetta-three-cheese-pasta/

Black Dog Tavern’s Quahog Chowder – https://www.theartfulgourmet.com/2011/09/24/a-taste-of-marthas-vineyard-the-black-dog-taverns-quahog-chowder/

Baby Asparagus, Garlic & Three Cheese Tart – https://www.theartfulgourmet.com/2013/11/24/asparagus-three-cheese-tart/

Spicy Cajun Chili – https://www.theartfulgourmet.com/2013/11/09/spicy-cajun-chili/

Shrimp Scampi Pasta with Lemon Butter Sauce – https://www.theartfulgourmet.com/2012/05/13/shrimp-scampi-pasta/

Spinach Artichoke Pizza with Cauliflower Crust – https://www.theartfulgourmet.com/2013/06/03/spinach-artichoke-ricotta-pizza-with-parmesan-garlic-cauliflower-crust/

Recipes Worth Sharing: A Collection of Favorite Regional Recipes – https://www.theartfulgourmet.com/2012/03/21/recipes-worth-sharing-a-collection-of-favorite-regional-recipes/

Top Ten {Things I Love} :: Spring 2013 – https://www.theartfulgourmet.com/2013/04/07/top-ten-things-i-love-spring-2013/

A Dose of Southern Comfort & Down-Home Recipes – Part 1 – https://www.theartfulgourmet.com/2012/05/08/a-dose-of-southern-comfort-down-home-recipes-part-1/

Cool off with some Spicy Fish Tacos & Summer Wine Pairings – https://www.theartfulgourmet.com/2012/06/01/cool-off-with-some-spicy-fish-tacos-summer-wine-pairings/

Hope you enjoyed these posts and looking forward to sharing more fun stories with you in the New Year!

October 17, 2015April 12, 2021

Beef Enchilada Tortilla Casserole for Game Day!

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.

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.

It’s made with ground beef and taco seasoning, onions, garlic, corn, 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.

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!

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.

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

Yum

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

Preheat oven to 400 degrees F.
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.
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.
Add broth, taco seasoning, tomatoes, corn and jalapeños to the saucepan and bring to a boil.
Reduce heat and simmer for about 5 minutes.
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.
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.
Spread the reserved tomato mixture over the tortilla and top with the rest of the shredded cheese.
Bake at 400 degrees for about 10 minutes until cheese is melted and golden.
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/

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April 23, 2015August 12, 2017

Devilishly Good: Sriracha Jalapeno Honey 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.

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?

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.

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.

Yum

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

Heat oil and butter in a large saute pan over medium heat.
Add the shallots and red pepper and cook for about 5 minutes until soft.
Add the garlic and jalapenos and cook for another minute or so, stirring often.
Add the ground beef and cook for about 10 minutes until no longer pink.
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.
Reduce heat to low and simmer covered, for at least 30 minutes, stirring occasionally, to let all the flavors meld together.
Toast or grill the sandwich rolls (buttered, if you like). You can also melt some cheese on the buns for some extra cheesy flavor.
Top the bottom of the buns with the Sloppy Joe mixture and serve hot.
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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https://www.theartfulgourmet.com/2015/04/devilishly-good-sriracha-jalapeno-honey-sloppy-joes/

March 28, 2015March 15, 2023

Seriously Delicious 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.

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?

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

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.

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.

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

Preheat oven to 375 degrees.
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.
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.
Prep the veggies and pizza topping ingredients.
Layer the dough with the salsa, 1/2 cup for each pizza.
Top dough with the taco beef and bean mixture, olives, tomatoes, jalapenos and shredded cheese on both sheets.
Bake for 13-16 minutes until cheese is bubbly and crust is golden brown.
Garnish pizzas with corn chips, sour cream and fresh cilantro.
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/

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