Straw + Hay Pasta

Straw and Hay Pasta

This is a lovely #Spring #Italian pasta dish, Straw and Hay Pasta, featuring green peas, garlic, scallions, crispy pancetta, heavy cream and parmesan cheese over spinach linguine and egg linguine. The flavors are bright and fresh with a velvety cream sauce topped with freshly cracked black pepper and fresh parsley. And best of all, you can do it all in one pot mixing the cooked pasta in with the sauce in a large saucepan.

Easy pea-sy. (no pun intended 🙂

You can also substitute fettuccine for the linguine and you can try some crispy bacon or prosciutto in place of the pancetta….or throw in some asparagus spears and leeks if you wish, too. Any way you make it I guarantee it will be delicious and easy to make for a Spring weeknight dinner.

For another variation on this recipe try my Homemade Spring Fettuccine with Peas, Pancetta and Asparagus #recipe I created for #KitchenAidIt’s a little more labor intensive but equally delicious and so worth the wait!

Cheers and Happy Weekend, friends!

Kristen Hess

Straw + Hay Pasta
 
Recipe Type: pasta
Cuisine: Italian
Author: Kristen Hess
Prep time:
Cook time:
Total time:
Serves: 30
This is a lovely Spring Italian pasta dish featuring green peas, garlic, pancetta, cream and parmesan cheese over spinach linguine and egg linguine. The flavors are bright and fresh with a velvety cheese cream sauce topped with freshly cracked black pepper and fresh parsley.
Ingredients
  • Kosher salt and freshly ground pepper
  • 4 scallions
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup frozen baby peas, defrosted
  • 4 ounces (1/2 cup) diced pancetta
  • 2/3 cup chicken broth
  • 1/2 cup heavy cream or half and half
  • 1/2 pound dry egg fettuccine or linguine
  • 1/2 pound dry spinach fettuccine or linguine
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish
Instructions
  1. Bring a large pot of salted water to a boil over high heat.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat.
  3. Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted. Stir in the peas and cook for another 2-3 minutes.
  4. Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.
  5. Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.
  6. Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).
  7. Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.
  8. Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.
  9. Recipe adapted from Splendid Table
 

 

Other Spring Pasta recipes you might enjoy: 

Creamy Spring Pasta

Cacio e Pepe with Prosciutto and Arugula

Pasta with Ramp Pesto and Guanciale

Pasta with Asparagus, Sage and Peas

Pesto Penne with Shrimp and Peas

Mediterranean Beef Kebabs w/ Tzatziki

Mediterranean Kebabs w/ Tzatziki

These grilled Mediterranean Beef Kebabs are the perfect #low-carb/#Keto/#Whole30-friendly dish made with lightly spiced Steakhouse Elite Grass-Fed Ground Beef grilled on skewers. Now that Spring is on the way, I’m focusing on eating healthier and less carbs with whole, fresh, #organic ingredients.

Mediterranean Kebabs w/ Tzatziki

Once the beef skewers are grilled, they are served with a simple, lovely salad made with fresh sun-roasted tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce made with garlic, cucumbers, mint and greek yogurt.

Mediterranean Kebabs w/ Tzatziki

Healthy, light and delicious! You can also serve these on grilled pita bread if you wish. Pairs well with a crisp white wine or light red.

Mediterranean Beef Kebabs w/ Tzatziki

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 4.

Serving Size: 1-2 Kebabs w/ Tzatziki

These grilled Mediterranean Beef Kebabs are the perfect low-carb/Keto/Whole30-friendly dish made with lightly spiced Steakhouse Elite Grass-Fed Ground Beef grilled on skewers. They’re served with fresh tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce. Healthy, light and delicious!

Ingredients

  • BEEF KEBABS:
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 cup fresh parsley, minced
  • 1 1/2 pounds Steakhouse Elite Grass-Fed Ground Beef
  • 1/2 cup finely ground almond flour + 1 tablespoon water
  • Kosher Salt and Freshly Ground Black Pepper
  • 4 teaspoons Mediterranean or Greek seasoning
  • SIDE SALAD:
  • 1 large tomato, sliced
  • 1 red onion, sliced
  • 1 cucumber, sliced
  • Parsley, chopped
  • Mint, chopped
  • Feta Cheese, crumbled
  • TZATZIKI:
  • 3 Persian, Kirby or ½ English cucumbers, cut into ¼-inch pieces
  • Kosher salt
  • 1 cup plain Greek yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, lightly crushed
  • ¼ cup chopped mint

Instructions

  1. BEEF KEBABS:
  2. Soak 10 wooden skewers in water for about 30 minutes to 1 hour, removing when ready to start making beef kebabs. Lightly oil a grill or grill pan and preheat to medium-high.
  3. Finely mince the onion, garlic, and parsley and place in a large mixing bowl. Add the ground beef, almond flour/water mixture, salt and pepper and Mediterranean spices. Mix together with your hands until well combined. Alternatively, you can mince all the ingredients together in a food processor.
  4. Take a handful portion of the meat mixture and mold it on a wooden skewer into a long log-shaped kebab about 1 inch wide. Repeat with the rest of the meat and skewers, laying them on a large baking sheet lined with parchment paper or foil.
  5. Place the beef kebabs on the grill and cook for 4 minutes on one side, turn over and cook for another 3-4 minutes.
  6. Serve the kebabs with a side salad made of sliced tomatoes, onions, cucumbers, parsley, mint and feta cheese with a side of tzatziki for dipping.
  7. TZATZIKI:
  8. Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
  9. Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature 15–20 minutes; discard garlic. Stir in mint just before serving.
  10. Do Ahead: Tzatziki can be made 2-3 days ahead (without mint). Cover and chill in the refrigerator, and add fresh mint just before serving.

Notes

You can also substitute the ground beef with ground lamb or chicken, and serve with a side of grilled pita bread if desired.

https://www.theartfulgourmet.com/2020/03/mediterranean-beef-kebabs-w-tzatziki/

Mediterranean Kebabs w/ Tzatziki

Enjoy!

Sweet + Spicy Chicken Thighs w/ Roasted Broccolini

Sweet and Spicy Chicken + Roasted Broccolini

Sometimes you need to spice things up in life a little. Especially to brighten up those late Winter/early Spring dreary days when you’re craving #BBQ, until the gorgeous grilling weather is back in full swing!

These Sweet and Spicy Chicken Thighs are the perfect remedy – bathed in a gorgeous sticky, spicy and sweet glaze, made with Penzey’s Northwoods Fire Rub and Woodstock Everything Sauce and a little honey and white balsamic vinegar for a great BBQ flavor with the convenience of the broiler.

Sweet and Spicy Chicken + Roasted Broccolini

I made some fresh and easy Roasted Broccolini with Garlic to go with the chicken, but you could also serve them with the typical BBQ fixings: corn on the cob, baked beans, cole slaw, mac and cheese or fries. Black beans and rice would also be a great option for a Caribbean flair. Or shred the chicken and make some Spicy Sweet Chicken Tacos or BBQ Chicken Wraps or Pizza with the roasted broccolini…YUM!

Penzey's + Woodstead

Chef’s Notes: Penzey’s Northwoods Fire Rub is a lovely spicy mixture of salt, chipotle, black pepper, Hungarian paprika, garlic, rosemary, thyme, black pepper, and cayenne. If you aren’t able to find it or buy some,  you can make your own by using the following: 2 teaspoons garlic powder, 2 teaspoons chipotle or chili powder, 1 teaspoon paprika, 3/4 teaspoon salt, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried  thyme. Get it online here.

Woodstead Hot Anything & Everything Sauce is a sweet and spicy glaze I found in Upstate New York in Naples in the Finger Lakes (it’s made there locally and sold at the farmer’s markets and you can also get it at Arbor Hill winery). It’s key ingredients are ketchup, vinegar, sugar, mustard, salt, turmeric and paprika, orange juice, cayenne pepper, crushed red pepper and brown sugar. It’s super delicious on everything as a bbq glaze or a dip for chips or fries. If you can’t find the sauce or aren’t able to get it to make my recipe then I suggest finding a Carolina-style BBQ sauce (mustard and vinegar based) and mixing it with the honey and white balsamic vinegar per my recipe instructions and it would be just as delicious! Kinda like a Honey BBQ mixed with the spicy rub for an extra kick!

Sweet + Spicy Chicken Thighs w/ Roasted Broccolini

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4.

Serving Size: 1-2 chicken thighs and 3-4 broccolini stalks

These Sweet and Spicy Chicken Thighs are bathed in a gorgeous sticky, spicy and sweet glaze, made with Penzey's Northwoods Fire Rub and Woodstock Everything Sauce and a little honey and white balsamic vinegar for a great BBQ flavor with the convenience of the broiler. Served with an easy, healthy and delicious Roasted Broccolini with garlic on the side.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon Penzey's Northwoods Fire Seasoning
  • 3/4 teaspoon salt
  • freshly ground black pepper, to taste
  • 8 skinless, boneless chicken thighs
  • 1/2 cup Woodstead Hot Anything & Everything Sauce
  • 2 tablespoons honey
  • 2 teaspoons white balsamic vinegar
  • Roasted Broccolini:
  • 2 tablespoons extra virgin olive oil
  • 2 bunches broccolini
  • 2 garlic cloves, chopped fine
  • 2-3 tablespoons extra virgin olive oil
  • Sea salt + fresh ground black pepper, to taste
  • Dash of red pepper flakes

Instructions

  1. Make the Sweet + Spicy Chicken:
  2. Preheat the broiler.
  3. Drizzle the olive oil and sprinkle the Penzey's Northwoods Fire Seasoning over the chicken thighs in a large mixing bowl and toss to coat evenly.
  4. Place the chicken on a broiler pan coated with cooking spray and broil for 5 minutes on each side.
  5. Combine the Woodstead Hot Anything + Everything sauce with the honey and white balsamic vinegar in a small bowl, stirring together well.
  6. Remove the chicken from the oven and brush half of the sauce over the chicken. Broil for 1 minute.
  7. Remove from the oven and turn the chicken over. Brush the chicken with the remaining sauce and broil for an additional minute or until the chicken is cooked through and has crispy edges.
  8. Drizzle or brush any additional sauce over the chicken if desired.
  9. Make the Roasted Broccolini:
  10. Preheat the oven to 375 degrees F.
  11. Trim 2 inches off the ends of the broccolini stems and place the broccolini in a single layer on a large sheet pan.
  12. Drizzle the broccolini with 2 tablespoons olive oil, sprinkle with minced garlic, sea salt and black pepper, a dash of red pepper flakes, and toss together to coat evenly.
  13. Roast broccolini for 15 minutes, until it is crisp-tender, and browned.
  14. Serve hot, immediately.

Notes

Chef's Notes: Penzey's Northwoods Fire Rub is a lovely spicy mixture of salt, chipotle, black pepper, Hungarian paprika, garlic, rosemary, thyme, black pepper, and cayenne. If you aren't able to get the Penzey's spice rub you can make your own by using the following: 2 teaspoons garlic powder, 2 teaspoons chipotle or chili powder, 1 teaspoon paprika, 3/4 teaspoon salt, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried  thyme.  Woodstead Hot Anything & Everything Sauce is a sweet and spicy glaze I found in Upstate New York in Naples in the Finger Lakes (it's made there locally and sold at the farmer's markets). It's key ingredients are ketchup, vinegar, sugar, mustard, salt, turmeric and paprika, orange juice, cayenne pepper, crushed red pepper and brown sugar. It's super delicious on everything as a bbq glaze or a dip for chips or fries. If you can't find the sauce or aren't able to get it to make my recipe then I suggest finding a Carolina-style BBQ sauce (mustard and vinegar based) and mixing it with the honey and white balsamic vinegar per my recipe instructions and it would be just as delicious! Kinda like a Honey BBQ mixed with the spicy rub for an extra kick! 

https://www.theartfulgourmet.com/2019/03/sweet-spicy-chicken-thighs-w-roasted-broccolini/

Sweet and Spicy Chicken + Roasted Broccolini

Sticky..spicy…sweet…all rolled up into a delicious, easy meal – enjoy!

And bring on those Summer dayssssss!!! 🙂 🙂 🙂

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

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

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

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

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

Steviva + Nectevia Marinade

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

Marinate Shrimp

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

Saute the shrimp and veggies in marinade

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

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

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

Sweet + Spicy Meyer Lemon Shrimp

Sweet + Spicy Meyer Lemon Shrimp Stir Fry

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 4

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

Ingredients

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

Instructions

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

Notes

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

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

Sweet + Spicy Meyer Lemon Shrimp

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

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

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—–

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

Balsamic Tomato Basil Pasta w/ Fresh Ricotta

Balsamic Tomato Basil Pasta with Fresh Ricotta

Summer is in full swing, and we all know what that means…TOMATO SEASON! I’m sure you all have a bountiful crop of tomatoes lying around from your garden..and if not, a plentiful supply of them from the farmers market or grocery store. So what better recipe to make with them than a gorgeous, easy Summer pasta dish?

Balsamic Tomato Pasta

Now I know this may sound weird, but I am not a fan of raw tomatoes. Never have, never will. Yeah, I am THAT person. But, when they’re cooked with a plethora of fresh ingredients to sweeten them up and break them down into a gorgeous sauce or salsa? I’m a huge tomato fan once they are transformed into some sweet and savory deliciousness…so here we go. Balsamic Tomato Basil Pasta with Fresh Ricotta.

Balsamic Tomato Pasta

This is truly Summer in a Bowl, my friends. This pasta dish is so simple and fresh you’re gonna love it. I made a lovely chunky sauce with a batch of chopped fresh tomatoes, simmered in 7 Barrels Balsamic Vinegar and their Sweet Basil Olive Oil (omg #LOVE!), with sautéed sweet onions and garlic, red pepper flakes and chicken stock.  Then I tossed the pasta with a little bit of the pasta water, added the cooked balsamic tomato sauce, and topped it with fresh basil, some big dollops of fresh ricotta, and lots of Parmesan cheese. Juicy, sweet, tangy, savory perfection.

Balsamic Tomato Basil Pasta w/ Fresh Ricotta

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: Serves 4-6

Serving Size: 1 cup

This is truly Summer in a Bowl, my friends. Made with fresh tomatoes simmered in 7 Barrels Balsamic Vinegar and Sweet Basil Olive oil, with sautéed sweet onions and garlic making a lovely chunky tomato sauce..topped with fresh basil and ricotta cheese and more Parmesan cheese! And it's so easy to make that you won't be slaving over the stove in this hot weather either. Juicy, sweet, tangy, savory perfection. 

Ingredients

  • 1 pound of pasta, reserving some of the pasta cooking water
  • 1 tablespoon Seven Barrels Sweet Basil extra virgin olive oil
  • 4-6 large tomatoes, diced
  • 1 small onion, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 cup Seven Barrels Traditional Balsamic vinegar
  • 1/4 cup chicken stock
  • 2 tablespoons cornstarch
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh ricotta cheese, for garnish
  • 1/4 cup fresh basil, torn into pieces, for garnish
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. Cook pasta according to package directions, drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add tomatoes, onions, garlic and red pepper flakes.
  3. Reduce the heat to medium and cook 3 to 5 minutes over medium heat, until onions begin to get soft and lightly browned and tomatoes release some of their liquid.
  4. Place balsamic vinegar, chicken stock, and cornstarch in a small bowl and whisk well. Carefully add it to the skillet and continue to cook for a few minutes more until the sauce slightly thickens; remove from the heat.
  5. Add the cooked pasta to the skillet with the tomatoes, and toss together over low heat for an additional few minutes until the sauce coats the pasta. Add a small amount of the pasta cooking water if the mixture is too dry, to your desired sauce consistency.
  6. Place the pasta in large bowl and top with fresh grated Parmesan, ricotta cheese, and basil. Season with salt and pepper to taste.
  7. Serve hot, immediately with some crusty garlic bread.
https://www.theartfulgourmet.com/2017/08/balsamic-tomato-basil-pasta-w-fresh-ricotta/

Balsamic Tomato Pasta

Yes please, I’ll take another bowl.

Sriracha Mango Grilled Chicken Wings + Spicy Micheladas

Sriracha Mango 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.

Sriracha Mango Chicken Wings + Spicy Micheladas

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.

Sriracha Mango Chicken Wings + Spicy Micheladas

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Makes approximately 24 wings, 1 cup of glaze and ½ cup sour cream sauce.
  7. 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/

Sriracha Mango Chicken Wings + Spicy Micheladas

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

Sriracha Mango Chicken Wings + Spicy Micheladas

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!

Sriracha Mango Chicken Wings + Spicy Micheladas

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

Maple Balsamic Quinoa Salad

Maple Balsamic Quinoa Salad

Hey guys! I’ve been so busy working on client projects I haven’t had the time to post many new recipes lately so I wanted to share a super delicious one I created for a client that I know you’re gonna love!

Maple Balsamic Quinoa Salad

This recipe for Maple Balsamic Quinoa Salad is absolutely delicious! I made a dressing with Seven Barrels Maple Balsamic vinegar and olive oil and tossed it with quinoa, chickpeas, dried tart cherries, arugula, celery, green onions and crunchy pecans.

Maple Balsamic Quinoa Salad

Not only is this super healthy and light but absolutely delicious! It has the perfect balance of tangy vinegar with a slight sweetness from the maple balsamic, agave and tart cherries, and a delightful crunch from the celery, chickpeas and green onions.

Maple Balsamic Quinoa Salad

This is a perfect side dish to make ahead for a Summer picnic and it’s full of protein and veggies and fiber making it the perfect meal on it’s own.

You can also substitute dried cranberries for the tart cherries if you can’t find them, and use a variety of nuts like cashews, almonds, or walnuts instead of pecans. Throw in some edamame or black beans too if you want more protein. Or how about a little crispy bacon???? YUM.

Hope you’re enjoying your Summer – enjoy!

Maple Balsamic Quinoa Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Serves 4-6

Ingredients

  • 2 cups quinoa, rinsed
  • 1 cup pecans
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup Seven Barrels Maple balsamic vinegar
  • 1/3 cup agave syrup or honey
  • 1 cup dried tart cherries
  • 1/2 cup celery, sliced
  • 4 scallions, thinly sliced
  • Handful of baby arugula
  • 1 tsp sea salt, plus additional to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook quinoa according to package directions. Let cool completely.
  2. Toast the pecans for about 5 to 7 minutes over medium-low heat in a saute pan, let cool and chop coarsely.
  3. Make the dressing: Whisk together the olive oil, Maple Balsamic vinegar and agave syrup (or honey) in a small mixing bowl.
  4. Add 3/4 cup dressing to the cooked quinoa. Mix in the chopped toasted pecans, tart cherries, celery, scallions, and sea salt. Serve refrigerated or at room temperature; just before serving, stir in remaining 1/4 cup dressing, arugula and season with salt and pepper, to taste.

Notes

You can also substitute dried cranberries for the tart cherries and use any type of nuts (cashews, walnuts, almonds).

https://www.theartfulgourmet.com/2017/08/maple-balsamic-quinoa-salad/

Happy July 4th :: Best Deviled Eggs Ever

Best Deviled Eggs Ever

Hey guys, it’s the 4th of July! One of my favorite holidays ever. Sunshine, pool parties, beach days, picnics on the patio, campfires, grilling, and the season of FUN.

Best Deviled Eggs Ever

I’m sure you’ve had your fill of July 4th recipe posts this week and to be honest, so have I. We all love to grill and have backyard BBQs with tons of picnic salads, burgers, ribs, chicken, hot dogs, strawberry shortcakes and berry pies. Thanks to everyone who has shared their recipes as I always love to see what everyone is making and get some fun ideas for future posts and food parties! So, this year I’ve decided to actually ENJOY my holiday — by relaxing, reading, hanging out with the fam, cooking, eating and drinking, and spend less time working, stressing and blogging. I always think it’s the perfect time to focus on blogging and my portfolio because I have extra time, but I really just need a BREAK. I’m sure you can relate.

Best Deviled Eggs Ever

But, I couldn’t pass up posting this outta control good recipe for my Best Deviled Eggs EVER – they’re creamy with mayo and mustard and eggs, with a delicious tang of vinegar and hot sauce and seasonings, plus an irresistible crunch from the dill pickle relish, finely minced celery and sweet onion. OMG. I could eat the whole tray. REALLY. (And I”m pretty sure you will too, my deviled egg lovers in the universe! 🙂

Happy July 4th and celebrate the season!

Happy July 4th :: Best Deviled Eggs Ever

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 4-6 servings

Serving Size: 2-4 deviled eggs

These are the best deviled eggs ever. Creamy and crunchy with finely chopped celery and onion, dill pickle relish and seasonings...these will be a hit at your July 4th party and gone in seconds!

Ingredients

  • Sea salt
  • 12 large eggs
  • 4 1/2 tablespoons mayonnaise
  • 4 tablespoons very finely chopped celery
  • 3 tablespoons finely chopped dill pickle relish
  • 3 tablespoons very finely chopped sweet onion
  • 3 teaspoons yellow mustard
  • 2 teaspoons white vinegar
  • 1 teaspoon Nature's Seasons seasoning blend (Morton's)
  • 1 teaspoon Deliciously Dill Blend (The Spice Hunter)
  • 2 dashes hot sauce (RedHot or Crystal), plus more for serving
  • Dash of paprika, plus more for garnish
  • Freshly ground black pepper

Instructions

  1. Place eggs in a large pot of salted water. Bring to a boil. Reduce to a simmer and cook eggs 7 minutes. Turn off heat and let eggs sit in hot water for about 5 minutes. Drain and rinse eggs in cold water and transfer to a bowl of ice water; let sit until cool. Peel eggs under cold water once cooled.
  2. Meanwhile, whisk mayonnaise, celery, dill relish, sweet onion, mustard, vinegar, herb seasonings, and hot sauce in a mixing bowl; season with salt and pepper to taste.
  3. Halve eggs lengthwise. Mix the egg yolks into mayo-mustard-relish mixture andplace whites on a plate.
  4. Gently mash into a dressing; season with salt and pepper. Using a small fork or spoon, fill egg halves with yolk mixture.
  5. Top eggs with freshly cracked pepper and more paprika and serve with hot sauce.

Notes

Make Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.

You can also garnish the eggs with some minced chives or green onion or bacon.

Recipe adapted from Hillstone Restaurant Group

https://www.theartfulgourmet.com/2017/07/happy-july-4th-best-deviled-eggs-ever/

Spinach Artichoke Chicken & Bacon Flatbread Pizza

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If there was one last thing I could eat before my last day on earth yes, it would be pizza. Italian food is one of my favorite things to eat and cook – in fact my Techniques of Italian Cooking course at the Institute of Culinary Education got me hooked on making homemade pizza and pasta from scratch.

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But sometimes making pizza dough at home is time-consuming and labor intensive and all I want to do is eat pizza. Sure, I live in NYC and it’s easy enough to walk downstairs and get a slice or two at the local pizza shop. But when I want pizza but don’t really feel like paying $6 a slice or $25 for a whole pie, I make my own. And, I’m absolutely in love with thin crust pizza and honestly, it’s the toppings and flavor combinations that are so much fun to experiment with. It’s also Summer and beach days are calling, so using up all my carbs and calories with one slice of pizza is no fun. Alas, I discovered FlatOut flat breads that you can prepare yourself with the use of bread machines that you can get easily online at sites like Village-Bakery.com. They’re thin and light and bake up into a crispy shell in minutes and are the perfect base for any pizza. And they’re only 130 calories and 2 g of fat in each one. And that’s pretty awesome.

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So today I made a Spinach Artichoke, Chicken and Bacon flatbread pizza on one of these cuties. And it’s absolutely delicious. And not too filling. And I don’t feel so guilty eating it that I want to hide under the covers and never put on a bathing suit again. Or fall asleep on my laptop after eating while writing this. I used the Honey Wheat thin flat breads which are perfect for one person, but you could also try another flavor (plain, whole wheat, spinach) or try one of their pizza flat breads which are a little longer and bigger if you’re feeding a crowd.

Spinach Artichoke Dip base

This flavor bomb pizza has a layer of spinach and artichoke dip on the base of the flatbread which I baked for a couple of minutes on the oven rack to get it crispy and lightly browned before adding the dip as a base for the other ingredients.

Onions-Bacon-base

Then I topped it with some crispy bacon, sauteed onions and mozzarella cheese..

Add Chicken

some cooked chicken breast (seasoned with Old Honey Barn Kentucky Seasoning that I bought in Louisville KY),

Top with Grated Cheese

and a touch of garlic powder and a healthy dose of grated parmesan cheese.

Baked Pizza

I popped it in the oven for about 5 minutes until the cheese melted, then topped it off with some chile flakes, green onions and more parmesan cheese as a garnish, and a few cracks of freshly ground black pepper. OMG> so delicious and so easy.

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I’m thinking this will be my new thing for Summer and I’ve already thought of a million pizza combinations and ideas I’m planning to make. In fact, you could use the same ingredients to make a kick butt quesadilla on the stove or a healthy chicken wrap. Sayonara gut bomb thick crust pizza, hello thin and crispy skinny pizza.

You’ve made my life. ;)

Spinach Artichoke Chicken & Bacon Flatbread Pizza

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Makes 2 flatbread pizzas.

Serving Size: 1/2 flatbread pizza

This flavor bomb pizza has a layer of spinach and artichoke dip on the base of the flatbread (I had some leftover from last night but you can certainly make your own) which I baked for a couple of minutes on the oven rack to get it crispy and lightly browned. Then I topped it with some sautéed onions, crispy bacon, seasoned cooked chicken breast, and parmesan cheese. I popped it in the oven for about 5 minutes until the cheese was melted and then topped it off with some chile flakes, green onions and more parmesan cheese as a garnish, and a few cracks of freshly ground black pepper. OMG> so delicious and so easy.

Ingredients

  • 2 FlatOut 100% Whole Wheat flatbreads
  • 1 cup Spinach and Artichoke Dip (homemade or store bought)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil, divided
  • ½ large onion, chopped
  • Seasoned salt or Kentucky Chicken seasoning
  • 1 pound thin chicken cutlets (or breasts pounded thin)
  • 4 slices of bacon, cooked and crumbled
  • 1 teaspoon garlic powder
  • ½ cup grated parmesan cheese, plus extra for garnish
  • Dash of red chile flakes
  • ½ cup green onions, sliced
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 375°F. Place two FlatOut flatbreads on a cookie sheet (or directly on oven rack for crispier crust). Bake crust for two minutes. You can also grill the flatbread with a little olive oil in a grill pan or on the grill for a couple of minutes.
  2. Remove flatbreads from the oven and spread the spinach and artichoke dip onto the flatbread and sprinkle with half of the mozzarella cheese.
  3. Cook the onions in some olive oil over medium heat and remove from sauté pan. Add the additional tablespoon of oil into the pan and season the chicken breast. Cook chicken for about 5-6 minutes until cooked through, cut into strips or large chunks. Meanwhile, fry the bacon until crisp, then drain and crumble, and set all ingredients aside.
  4. To make the pizzas, sprinkle the cooked onions, chicken and bacon on top of the cheese. Sprinkle with garlic powder, parmesan cheese, more mozzarella cheese and chili flakes.
  5. Bake for 5 minutes until cheese is melted. Remove flatbread from the oven, and top with sliced green onions, red chile flakes, freshly ground black pepper, and additional grated parmesan, to taste.

Notes

You can substitute any flatbread you like for this pizza or even use real pizza dough if made super thin.

Feel free to experiment with the toppings too - the sky is the limit!

https://www.theartfulgourmet.com/2017/06/spinach-artichoke-chicken-bacon-flatbread-pizza/

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Happy Memorial Day! Grilling, Cocktails + Recipes

Happy Memorial Day

Happy Memorial Day

Happy Memorial Day! A time to reflect all of those brave soldiers and military servicemen and women who have sacrificed their lives and families for the safety of ours.  Big applause and respect goes out to them and I’m grateful we have a safe and secure country to live in because of them. Especially now.

Memorial Day Cake

In honor of the holiday, I rounded up a few of my favorite recipes to celebrate. Wishing you all a lovely holiday, hopefully filled with family and friends, food and drinks with grateful hearts to our heroes that keep us safe. EVERY DAY. XO

Dr Pepper Ribs

Spicy Dr. Pepper Ribs

Beach BBQ Burger

Beach BBQ Burgers

Thai BBQ Shrimp

Thai BBQ Shrimp

Sambal Chicken Skewers

Grilled Sambal Chicken Skewers

Lobster and Potato Chip Rolls

Lobster and Potato Chip Rolls

Coffee Marinated Steak

Coffee Marinated Steak 

Grilled Corn and Poblano Salad

Grilled Corn and Poblano Chile Salad

Watermelon Feta & Mint Salad

Watermelon Feta & Mint Salad

Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Summer Berry Shortcake

Summer Berry Shortcake

 

Hope you enjoy the weekend and here’s a few more links to Memorial Day recipes and menu ideas!

http://chicago.cbslocal.com/2017/05/26/memorial-day-recipe-guide/

http://www.foxnews.com/food-drink/2017/05/29/memorial-day-weekend-barbecue-recipes-best-dishes-for-summer-cookout.html

http://www.tasteofhome.com/recipes/holiday—celebration-recipes/memorial-day-recipes

http://www.foodnetwork.com/holidays-and-parties/packages/memorial-day/memorial-day-picnic-