Keto Bacon & Cheese Egg Muffins

EggMuffins-Header

Bacon Egg Cheese Muffins2

Spring is finally here! I love this season because everything starts coming to life again and with all the fresh produce available I’m so motivated to cook some fresh and healthy food that’s low carb and #keto friendly too.

Bacon Egg Cheese Muffins

I usually make a big batch of these #Keto Bacon + Cheese Egg Muffins in a 12-muffin tin, and then I have a healthy breakfast for the rest of the week that’s great for on-the-go and days I don’t want to cook.

They’re loaded with lots of healthy protein with #organic #eggs, applewood smoked #bacon, cheddar #cheese, grated Parmesan cheese and a little half and half. And they’re loaded with lots of antioxidants with veggies like #garlic, onions, and chives and some hot pepper flakes for a little kick.

Bacon Egg Cheese Muffins

First cook your bacon in the oven, which is the best way to get it crispy and less greasy and messy. While you’re doing that, sauté the onions and garlic in some healthy olive oil about 5-6 minutes, and set aside. Then you whip up your eggs with some half and half, shredded cheddar cheese, grated Parmesan cheese, S+P and chives. Spray the muffin tin with some olive oil spray and add the bacon, and cooked #veggies to the eggs and stir together. Pour the egg mixture about 3/4 of the way into each tin and bake on 350 F for 25-30 minutes until the eggs are cooked through and fluffy. Let cool for a few minutes.

Bacon Egg Cheese Muffins

They should pop right out of the muffin tin and they’re ready to eat! I usually eat mine with some hot sauce too. Oh, and some extra crispy bacon on the side never hurt either. Feel free to add any other veggies you want to the mix (bell peppers, zucchini, tomatoes and mushrooms are all good #lowcarb options). Serve with a side of fresh mixed berries or greens if you like, too.

Bring on Spring! 

#Keto Bacon & Cheese Egg Muffins

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 12 egg muffins

Serving Size: 1

These Bacon Egg and Cheese Muffins are a great low carb / keto breakfast on the go! They're loaded with lots of protein with organic eggs, applewood smoked bacon, cheddar cheese, grated Parmesan cheese and a little half and half. And  they're loaded with lots of antioxidant veggies too like garlic, onions, and chives and some hot pepper flakes for a little kick.

Ingredients

  • Cooking spray
  • 5 slices applewood smoked bacon
  • 1 tablespoon olive oil or butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons minced chives
  • 8 large eggs
  • 3 tbsp. half and half
  • 1/2 tsp. red pepper flakes
  • Himalayan pink sea salt
  • Freshly ground black pepper
  • 1/2 c. shredded Cheddar
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350º and spray a 12-cup muffin tin with olive oil cooking spray.
  2. Place the bacon on a wire rack over a foil lined baking sheet and bake until crispy, about 15 minutes. Drain the bacon on a paper towel-lined plate, then chop or crumble into small pieces.
  3. Add chopped onion to a skillet with some olive oil or butter, and cook over medium heat until soft, 5 minutes. Add garlic and cook 1 minute more. Remove from heat and set aside.
  4. In a small bowl, whisk the eggs, half and half, red pepper flakes and season with salt and pepper to taste.
  5. Fold in cooked vegetable mixture, bacon, chives, Cheddar and Parmesan cheeses. Pour mixture into prepared muffin tin.
  6. Bake until cooked through and golden, about 25-30 minutes.
  7. Let the muffins cool for a few minutes before serving.
  8. Store in the fridge in an airtight container until ready to eat.

Notes

Feel free to substitute any veggies you like as well as cheeses. This is a great flexible recipe you can make your own and switch up easily.

https://www.theartfulgourmet.com/2021/04/keto-bacon-cheese-egg-muffins/

Spicy Crab Cakes w/ Creole Mayo

Spicy Crab Cakes

Hi Everyone! So the New Year #2021 is rapidly approaching (thank God!!) and I decided to celebrate a little with these Spicy Crab Cakes w/ Creole Mayo and some bubbly! They are absolutely delicious and the perfect appetizer duo for the holidays or any special occasion!

Spicy Crab Cakes 3

I made them with fresh lump crabmeat, crispy applewood smoked bacon, corn, red Chile peppers, parsley, scallions, egg, panko breadcrumbs, mayonnaise, lemon juice and a dash of Tony Chacere’s Creole Seasoning and hot sauce, and served with a side of spicy Creole Mayo for dipping. Talk about a flavor bomb in your mouth…#YUM!

Spicy Crab Cakes

The recipe makes 8 small crab cakes but feel free to make four larger patties if you want to make burgers out of them. Or make 16 really small crab cakes if you want to make them bite-sized with fancy toothpicks on platter!

Spicy Crab Cakes w/ Creole Mayo

I brushed them with some oil and baked in the oven for about 30 minutes, but you can also pan-fry them if you prefer. For a larger crowd, I recommend doubling or tripling the recipe because these will be a huge hit and gone before you know it!

Spicy Crab Cakes 2

They would also be great served on top of some Confetti rice or Cajun/Creole pasta..or try them in some lettuce leaves or on top of a salad for a lighter fare if you’re watching your carbs. I know I will be after the holidays are over. Enjoy and indulge for now – and Happy New Year! #2021 couldn’t come any sooner 🙂

Spicy Crab Cakes w/ Creole Mayo

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Serving Size: 2 crab cakes

These delicious crab cakes are the perfect appetizer for the holidays or any special occasion! Made with fresh lump crab, crispy applewood smoked bacon, corn, red chile peppers, parsley and a hit of Creole seasoning and hot sauce served with a Creole Mayo for dipping. For a larger crowd, double or triple the recipe because these will be a huge hit and gone before you know it!

Ingredients

  • CRAB CAKES
  • 1 lb. lump crabmeat
  • 1/3 c. Panko bread crumbs
  • 1/3 c. mayonnaise
  • 1 large egg, lightly beaten
  • 2 green onions, finely sliced
  • 1 tbsp. lemon juice
  • 1 teaspoon Tony Chacere’s Creole seasoning
  • Dash of hot sauce
  • Freshly ground black pepper, to taste
  • 1/4 c. corn
  • 2 slices cooked bacon, chopped
  • 1/2 red chile pepper, chopped (or sub bell pepper for less heat)
  • 2 tbsp fresh parsley, minced, plus extra for garnish
  • 1 tbsp. vegetable or olive oil
  • ......
  • CREOLE MAYO
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1/2 tbsp hot sauce
  • 1/2 teaspoon Tony Chacere’s Creole seasoning

Instructions

  1. MAKE CRAB CAKES
  2. Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray.
  3. In a large bowl, stir together crabmeat, bread crumbs, mayonnaise, egg, green onions, and lemon juice. Add Creole Seasoning, hot sauce and black pepper. Stir in corn, Chiles, bacon and parsley. Mix well with hands or a fork until mixture is combined.
  4. Form into 8 patties and place on nonstick greased baking sheet. Brush oil on top of the crab cakes.
  5. Bake until golden brown about 25-30 minutes, turning halfway through cooking. Alternatively you can pan fry them for 3-5 minutes per side in a skillet over medium high heat.
  6. Garnish with more fresh parsley or green onions; serve with side of Creole Mayo.
  7. MAKE CREOLE MAYO
  8. In a small bowl, combine mayonnaise, lemon juice, hot sauce and Creole seasoning. Adjust amounts to your liking (less or more spicy).
  9. Serve sauce with Crab cakes on top or on the side.
https://www.theartfulgourmet.com/2020/12/spicy-crab-cakes-w-creole-mayo/

Other Crab Cake recipes you might enjoy:

Maryland Crab Cakes with Tartar Sauce

Food + Wine Baltimore Crab Cakes

Keto Crab Cakes

A Mini-Thanksgiving Dinner

Mini Thanksgiving Dinner

 

Hey guys! Happy #Thanksgiving! I hope everyone is enjoying their holiday despite the crazy #quarantine travel restrictions and COVID-19 mania – and hoping that you are able to spend time with family or friends…no matter how small the gathering might be.

Thanksgiving Dinner

 

This year I decided to make a super delicious mini-Thanksgiving dinner for myself since I wasn’t able to spend it with my family and friends up in New York. I actually didn’t mind having a little time alone to cook and drink wine and relax, watching some holiday movies and snuggling under a blanket with kitty and some Christmas lights!

Cornish Hen

 

I made a juicy Roasted Cornish hen, seasoned with a homemade spice rub, some fresh squeezed lemon juice and extra virgin olive oil, roasted on top of a bed of onions, garlic and celery. You could also use some additional herbs and veggies to stuff the hen / add to the roasting pan such as sliced lemons, rosemary, thyme, carrots or turnips for extra flavor.

Delicata Squash

 

I also made this sweet and spicy roasted Delicata squash, made with a delicious glaze of olive oil, brown sugar, Sriracha, apple cider vinegar, garlic powder and salt with a dab of butter to make it caramelized and luscious.

Balsamic Brussels with Bacon

 

And of course I made my favorite Thanksgiving side dish of all time – Roasted Brussels sprouts with bacon and shallots and a drizzle of spicy balsamic glaze for serving..crispy, savory and sweet with a touch of heat..delicious!

Mashed Potatoes and Gravy

 

I served them with some luscious mashed potatoes with butter and heavy cream topped with turkey gravy…two staples I couldn’t resist (even though I planned on making mashed cauliflower originally and decided to cave and make the real thing…lol)

Kristen Hess The Artful Gourmet

 

and of course I paired my dinner with a crisp, light and fruity white wine – #Matua Sauvignon Blanc, which is one of my favorite varieties from Marlborough NZ.

 

I am #thankful for so many things and especially this year. Not being able to be with my friends and family up in New York is not the same, but I am blessed and grateful for them and happy we are all safe and sound, with food on the table…and #love all around,  no matter how far apart we are.

 

Happy Thanksgiving. XO

A Mini-Thanksgiving Dinner

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 2

This is a super easy and delicious mini-Thanksgiving dinner for 1 or 2 people. A spiced juicy roasted Cornish hen along with some sweet and spicy roasted Delicata squash, Balsamic Brussels sprouts with bacon and shallots. All served together with some creamy buttery mashed potatoes and turkey gravy and of course a light and fruity white wine such as Sauvignon Blanc to go with!

Feel free to add additional herbs and veggies to stuff the Cornish hen or add to the roasting pan such as lemons, rosemary, thyme, carrots or turnips while baking for extra flavor.

Ingredients

  • Roasted Cornish Hen:
  • 1 whole Cornish hen, about 1 1/2 lbs
  • 1 onion, peeled and cut in quarters
  • 4 celery stalks, cut in thirds
  • 5 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons fresh lemon juice
  • Dry Rub:
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon Italian seasoning
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Tony Chacere's Creole seasoning (optional, can sub paprika)
  • 1/2 teaspoon Penzey's Bicentennial seasoning (optional, can sub poultry rub)
  • Sweet and Spicy Roasted Delicata Squash:
  • 1 large Delicata squash
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup Stevia Brown Sugar
  • 1 tablespoon Sriracha
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Sea salt
  • Freshly cracked black pepper, to taste
  • 2 tablespoons unsalted butter
  • Balsamic Bacon Brussels Sprouts:
  • 1 1/2 pounds brussels sprouts, trimmed and halved
  • 1-2 tablespoons extra virgin olive oil
  • Sea salt and freshly cracked black pepper, to taste
  • 1/2 teaspoon red pepper flakes
  • 4 slices of bacon, chopped
  • 1/2 large shallot, minced (or 2 cloves garlic, minced)
  • 1 -2 tablespoons balsamic glaze

Instructions

  1. Roasted Cornish Hens:
  2. Preheat oven to 425 degrees F.
  3. Combine all the dry ingredients together in a small mixing bowl. Pat the hen dry with paper towels and season generously with the rub all over, inside and out.
  4. Place the onions, celery, and garlic on the bottom of a medium roasting pan. Place the hen over the vegetables and drizzle olive oil and lemon juice over the top, brushing it on to the hen evenly.
  5. Bake in the oven for 1 hour, or until a thermometer registers 165 degrees F in the thickest part of the thigh.
  6. Remove the hen from the oven and let rest, covered loosely with foil for about 20 minutes. Carve and serve with side dishes.
  7. Sweet and Spicy Roasted Delicata Squash:
  8. Wash the squash and cut off both ends. Cut in half length-wise and scoop out the seeds; discard.
  9. Slice the squash into 1/2-inch pieces and place on to a baking sheet in a single layer.
  10. Whisk together in a small bowl all the glaze ingredients until smooth and blended. Brush all over both sides of the squash. Dab the squash with bits of butter all over the pan.
  11. Bake for about 30 minutes at 425 until squash is cooked through and caramelized, turning halfway through cooking time to ensure even browning.
  12. Raise heat to a broil, and cook for an additional 2-3 minutes. Remove from oven and serve.
  13. Balsamic Bacon Brussels Sprouts:
  14. Preheat oven to 425 degrees.
  15. Place the brussels sprouts on to a sheet pan and drizzle with olive oil, salt and pepper and red pepper flakes, toss together to coat evenly.
  16. Add the bacon and shallots to the pan and stir together with the sprouts, making a single layer.
  17. Roast the sprouts for about 12 minutes then remove from oven and toss them together to get the other side crispy. Place them back in the oven and roast for another 12-15 minutes until the sprouts and bacon are crispy and browned.
  18. Remove from the oven and toss everything together. Place in a serving bowl and drizzle balsamic glaze over the top and garnish with some additional flaky sea salt and pepper.

Notes

You can also double the recipe for the Cornish Hens if you are having a couple more people over. The sides are plenty for two people, maybe 3 or 4, depending on how big your servings are!

https://www.theartfulgourmet.com/2020/11/a-mini-thanksgiving-dinner/

Cheeseburger Salad w/ Sriracha Ranch Dressing

Cheeseburger-Salad

#Spring is here and #Summer is on the way – so here’s to eating lighter and healthier. My goal is to start eating and cooking more low-carb and healthy recipes over the next few weeks and months. (Enough of this #quarantinecooking and eating the whole closet full of carbs stuff already!)

Steakhouse Elite Grassfed Burgers

This Cheeseburger Salad is a mountain of deliciousness, and its #lowcarb #glutenfree, #keto, #whole30 and #atkins-friendly to boot! Made with juicy grilled Steakhouse Elite Grass-Fed Burgers (one of my clients and my favorite burgers in the world!) – they’re thick, juicy, 90% lean, grass-fed and absolutely delicious! 

Steakhouse Elite Grass Fed Burgers

Simply sprinkle the burgers with a little bit of olive oil, salt and pepper Montreal Steak seasoning and turn a grill up to high heat. 

Grill burgers

Grill the burgers for about 8-10 minutes for medium-rare (less or more to your liking and temperature.) These burgers are really thick and juicy so let sit for at least 5-10 minutes to let the juices settle while making the salad so you don’t lose all that goodness and tasty flavor when slicing them. 

Cooked Bacon

While you are grilling the burgers, cook the bacon in the oven on a wire rack over a foil-lined sheet pan for 20 minutes at 400 degrees F until crispy and brown. (it’s less messy this way and the bacon gets really crispy and evenly cooked.) Drain on paper towels and crumble or chop coarsely.

Make the base salad with some fresh mixed greens with purple cabbage, romaine and green leaf lettuce, then add the crumbled bacon, shredded Cheddar cheese, cherry tomatoes, sliced red onions. Feel free to use any lettuce you like – spinach, arugula, romaine, iceberg, mixed greens and play with any cheese you like too – Muenster, Swiss, Monterey Jack are all great picks. Slice the grilled burgers and top the salad with a creamy Sriracha Ranch dressing. 

You can also substitute mayo for the ranch dressing along with the Sriracha or ketchup and add a few diced dill pickles (like a special sauce dressing). Or try a chunky creamy blue cheese dressing or Italian vinaigrette dressing topped with blue cheese crumbles which are equally delicious and the blue cheese goes great with the bacon! 

Cheeseburgers

Try melting the cheese on top of the burgers while grilling instead, if you like your cheese melted on the burgers instead of shredded on the salad. Anyway you make it – this salad is the BOMB. It’s like a bacon #cheeseburger deluxe in a bowl. And so delicious, you won’t even miss the bun!

Keto Cheeseburger Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Serving Size: 1 burger with 2 cups of salad

This #Keto Cheeseburger Salad is a mountain of deliciousness, and its low-carb and keto-friendly to boot! Made with juicy grilled Steakhouse Elite Grass-Fed Burgers served over mixed greens, topped with bacon, shredded Cheddar cheese, tomatoes, sliced red onions, and a creamy Sriracha Ranch dressing. It’s like a bacon cheeseburger deluxe in a bowl - you won’t even miss the bun!

Ingredients

  • 8 slices center-cut bacon
  • 2 tablespoons olive oil or canola oil
  • 4 Steakhouse Elite Grass-Fed Beef Burgers
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 8 cups lettuce/mixed greens (romaine, iceburg, green leaf)
  • 1 cup shredded Cheddar
  • 1 cup baby tomatoes, halved
  • 1 small red onion, sliced thin
  • ½ cup ranch dressing
  • 4 tablespoons Sriracha sauce

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place bacon on a wire rack over a baking sheet (or use foil on a sheet pan) and cook for 18-23 minutes until bacon is crispy, turning bacon over halfway through cooking time. (You can also cook the bacon over medium heat on the stovetop in a large sauté pan until crispy and done). Drain the bacon on paper towels, chop/crumble and set aside.
  3. Preheat a grill or large grill pan to medium-high. Meanwhile, season the ground beef burger patties with salt and pepper, making an indentation in the center of each.
  4. Brush the burgers with oil and grill for about 5 minutes, turn over and grill for another 5 minutes until burger is cooked through medium-rare (adjust time for desired temperature).
  5. Remove from grill and let rest for 5-10 minutes, cut burgers into ½ inch slices.
  6. Make the salad dressing in a small mixing bowl by adding Sriracha to the ranch dressing, mix together well.
  7. In a large salad or mixing bowl, add lettuce and mixed greens, bacon, shredded cheese, halved tomatoes, and red onion slices, tossing salad together. Divide salad mixture between four medium bowls.
  8. Place the burgers on top of the salad and drizzle with Sriracha ranch dressing.

Notes

You can also substitute mayo for the ranch dressing or use blue cheese dressing without the sriracha and it's equally delicious. Or an Italian vinaigrette dressing with blue cheese crumbles which goes great with the bacon! Feel free to use any lettuce you like - spinach, arugula, romaine, iceberg, mixed greens and play with any cheese you like too - Muenster and Monterey Jack or Gruyere are all great melty cheeses that go great with burgers. Feel free to add a few sliced dill pickles to the salad or the dressing too for extra zippy tangy flavor.

https://www.theartfulgourmet.com/2020/04/cheeseburger-salad-w-sriracha-ranch-dressing/

If you make this recipe yourself, I’d love to hear your comments below and please share the love on social media! If you do share, please tag this post with @artfulgourmet / #kristenhess / #theartfulgourmet including a link back to the original #recipe post on my blog and I’m happy to give you a shout-out online in return!

Other Keto/Low-Carb Salads you may enjoy: 

Cheeseburger Chopped Salad

BBQ Cheeseburger Salad

Skinny Taste Cheeseburger Salad

Note: All recipes, photographs, written copy/content and opinions are my own and copyrighted by Kristen Hess/The Artful Gourmet 2020. Please do not distribute or share this post and my photos without crediting my work per above including @artfulgourmet on any shared, reposted content and social media posts. Thanks! 

Spinach, Bacon + Leek Quiche

Spinach Bacon Leek Quiche

Spinach Bacon Leek Quiche

For Easter this year I decided to make this lovely Spinach, Bacon + Leek Quiche. I love baking pies and tarts and quiches, especially around the holidays, and with so much time on my hands at home lately (a.k.a. #quarantinecooking) what perfect time then to bake up a comforting pie to devour for our holiday brunch.

For the sake of time and also using up some things we had in the freezer, I used a frozen ready-made pie crust shell but you could certainly make your own pie crust from scratch (which is basically a short-crust pastry made with flour, butter, salt and water ) and roll it out into a 9-inch pie pan. Blind bake the crust for 10 minutes first if you want a crispier pie crust (topped with parchment paper and filled with dried beans or pie weights).

Pour Egg Custard

Simply cook your bacon, drain and crumble or chop it up and set aside. Make your egg custard with some sour cream and whole milk (or heavy cream if you wish for a richer custard), dried or fresh sliced leeks and seasonings. Add the shredded cheese. Then whisk it all together by hand until well blended and airy. Layer the spinach and cooked bacon on top of the cooked or uncooked pie shell. Pour the egg custard on top and bake for 35-45 minutes until the eggs are set and the crust is golden brown. If the crust edges start getting too dark, roll some foil over the edges while baking to prevent them from burning.

Spinach Bacon Quiche

Take the quiche out of the oven and let it cool for about 10 minutes. Then slice and serve warm, with a side of fruit and salad and mimosas. Perfect Easter brunch!

Chef’s Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature.  You can also substitute the veggies by using onions or scallions, broccoli or zucchini, bell peppers or mushrooms.. and whatever cheese you like! Swiss or Gruyere are great melty cheese for quiche and go great with the spinach and bacon flavors. Prosciutto or pancetta or sausage would be equally delicious instead of bacon. Or leave meat out all together for a delicious vegetarian quiche.

Spinach, Bacon + Leek Quiche

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 wedge

This is a lovely quiche for a brunch or special occasion meal. Made with three cheeses, bacon, spinach and leeks in a ready-made pie crust. So easy and delicious and perfect for Easter brunch or Mother's Day!

Ingredients

  • 6 slices bacon
  • 6 eggs
  • 1 cup whole milk or half and half
  • 1/2 cup sour cream
  • Kosher Salt
  • Freshly cracked black pepper
  • 2 tablespoons dried leeks
  • 1 teaspoon Mrs. Dash seasoning (unsalted)
  • 2 cups baby spinach
  • 1 1/2 cups shredded cheese (Cheddar, Mozzarella, Monterey Jack)
  • 1 (9-inch) pie crust, frozen and defrosted or homemade

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook bacon in a large frying pan, drain and crumble, set aside.
  3. Roll out pie crust and fit into a 9-inch pie dish. Cover with parchment paper and fill with dried beans. Bake the crust for 10 minutes and set aside.
  4. Combine the eggs, milk, sour cream, salt, pepper, Mrs. Dash seasoning and dried leeks in a large mixing bowl and whisk together.
  5. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
  6. Bake for and additional 35 minutes until the egg mixture is set. Let cool for 10 minutes.
  7. Cut into 8 wedges and serve.
  8. Great with a side of green salad and fresh fruit and mimosas for a perfect brunch.

Notes

Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature.  You can also substitute the veggies by using onions or scallions and broccoli or zucchini and use whatever cheese you like. Prosciutto, ham, pancetta or sausage would be equally delicious instead of bacon. Or leave it out all together for a meatless vegetarian quiche! 

Recipe adapted from Paula Deen

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https://www.theartfulgourmet.com/2020/04/spinach-bacon-leek-quiche/

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

Cheesy Bacon Chicken

Cheesy Bacon Chicken

Cheesy Bacon Chicken

Soooo..it’s day 25? 27? 30? of #quarantinelife and I’ve been struggling a bit. Struggling to keep up with what day it is, what time it is. What the heck is going on in our world right now with this pandemic and hoping and praying for a light at the end of the tunnel…a silver lining somewhere for all of us. For this #coronavirus to just finally go away and we can all get back to living our lives as normal.

Cheesy Bacon Chicken

In the meantime, with all of us practicing #socialdistancing I’ve had plenty of time to reflect, read, learn, watch, pray, spend time with family and most of all cook. And by cook, I mean easy, comforting, stress-reducing meals such as this Cheesy Bacon Chicken. The ultimate dish for #quarantinecooking. Grab whatever is on hand or in the fridge and start cooking. Make sure it’s got plenty of protein and then add a little fruit or veg to go with it. And BACON. Lots of #bacon.

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The recipe is quite simple and easy and done in less than 30 minutes – using boneless skinless chicken tenders, bacon and cheese, with only a few seasonings. It’s all cooked together in a big sauté pan of bacon and olive oil, with melted cheese and crispy bacon on top – and it’s seriously delish. And it’s #lowcarb, #keto, #atkins friendly too. Bonus.

Cheesy Bacon Chicken

You can substitute whole chicken breasts or thighs (instead of tenders) and adjust cooking time appropriately (about 6 mins per side for whole chicken breasts). Use any melty cheese you like too – Cheddar, Swiss, Muenster, Monterey Jack. I served the chicken with a side of sautéed zucchini with garlic and dill which was great but  you could serve over #cauliflower rice or low carb #pasta. Try it in a low carb tortilla to make tacos or a quesadilla (with some jalapeños and a dash of hot sauce!) or use it on top of a thin crust flatbread pizza with some alfredo sauce or pesto. It would also be great on top of a big green salad with ranch or green goddess dressing. The possibilities are endless with this classic comfort food.

Cheesy Bacon Chicken

I hope all of you are hanging in there and staying safe, healthy and well. We’ll get through this together eventually. And in the meantime, learn to live life a little more simply. And not take anything for granted. Especially loved ones and friends and family. And the people and things we cherish most. Enjoy and have a great day my friends.

Cheesy Bacon Chicken {#Keto, #Low-Carb, #Atkins}
 
Prep time:
Cook time:
Total time:
Serves: 4
For an easy weeknight chicken dish make this Cheesy Bacon Chicken…it’s made with chicken tenders, mozzarella cheese, garlic, herbs and seasonings and of course BACON.
Ingredients
  • 5 slices bacon, chopped
  • 6-8 chicken tenders (or 4 boneless, skinless chicken breasts)
  • Kosher salt
  • Freshly ground black pepper
  • Garlic powder
  • Onion powder
  • Mrs. Dash seasoning (salt-free)
  • 1 1/2 cups shredded mozzarella cheese
Instructions
  1. First cook the bacon over medium heat until crispy, about 8 minutes. Drain on paper towels on a plate, and chop coarsely into medium pieces. Save 2 tablespoons of bacon fat in the sauté pan.
  2. Next season the chicken with salt and pepper and sauté in a medium skillet until golden, about 4 minutes per side (longer if using whole breasts, approx. 6 mins per side).
  3. Reduce heat to medium and sprinkle with garlic and onion powder and Mrs. Dash herb seasoning.
  4. Top with mozzarella cheese, thencover the skillet and cook until cheese is melted and bubbly about 5 minutes.
  5. Sprinkle with bacon and parsley or chives for garnish.
  6. Serve with cauliflower rice or mashed cauliflower (serve over cooked rice or mashed potatoes for non-Keto goers).
Serving size: 2 pieces Calories: 430 Fat: 22g Saturated fat: 10g Carbohydrates: 2g Sugar: 1g Sodium: 870mg Fiber: 0g Protein: 52g
Notes
This recipe uses boneless skinless chicken tenders. You can also substitute chicken breasts or thighs and adjust cooking time appropriately. You can also substitute any cheese you like – Cheddar, Swiss, Muenster, Monterey Jack. Would also be delicious with chopped jalapeños and a dash of hot sauce over cauliflower rice for serving. Try it in a low carb tortilla to make a quesadilla, or use it for a flatbread pizza! Also great on top of a big green salad with ranch or green goddess dressing.

 

Bacon, Onion + Cheese Frittata for the New Year

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Bacon Onion Cheese Frittata

So the New Year has arrived, and we all know what that means…time for resolutions and committing to good habits and breaking bad ones, including our diets and fitness routines, getting rid of the old and bringing in the new.

So I’ve decided to start with my #lowcarb #keto diet this week and I’m so excited about it – really! Every time I eat this way, everything else seems to fall into place…working out, sleeping better, more energy, better moods, less aches and pains and just feeling fantastic overall.

One of my other goals this year is to cook meals that can last throughout the week so I’m not cooking every meal from scratch every day..and making food with less ingredients (but still quality!), and preferably in one pot for easier prep and cleanup – ovenproof sauté pans, Dutch ovens, my Crock pot and Instant pot. So here goes my recipe for Low Carb/Keto Diet Day 1 – a simple and delicious Bacon, Onion and Cheese Frittata.

Bacon Onion Cheese Frittata

This baby will last me at least a couple of days – just cook it up in a big pan, slice it and it’s perfect for breakfast-on-the-go. AND it’s low carb/keto and #gluten-free made with only #eggs, half and half, sweet onion, #bacon, butter, cheddar #cheese, salt and pepper and some dill seasoning. Super delicious, filling and full of protein (and yes, fat, butter, bacon and cheese are totally fine on low carb (like Atkins and South Beach diets) and the Keto diet (which is pretty much the same except super high fat, medium protein and super low carb)…so no shame there, friends 🙂

BOOM! #2019, I’m ready for ya…bring it on!

Bacon, Onion + Cheese Frittata

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 6-8

Serving Size: 1 slice (1/6 or 1/8 of frittata)

An easy, delicious frittata made with eggs, cream, bacon, sautéed sweet onions and cheddar cheese, baked in the oven - perfect for breakfast or brunch or an alternative to dinner. Low carb, keto and gluten-free!

Ingredients

  • 5-6 pieces natural smoked, uncured bacon
  • 2 tablespoons butter
  • 1/2 sweet onion, diced
  • 6 eggs
  • 1 cup half and half or whole milk
  • Deliciously Dill Spice Blend (The Spice Hunter)
  • sea salt
  • freshly ground black pepper
  • 1 cup shredded Cheddar cheese

Instructions

  1. Preheat oven to 375 F.
  2. Place bacon on a baking rack over a foil lined baking sheet and bake for 25 minutes- flip bacon after 15 minutes and bake an additional 10 minutes until bacon is crispy. Drain the bacon grease on paper towels, chop into pieces. Reduce oven to 350 degrees.
  3. Melt butter in a large ovenproof sauté pan over medium heat and cook onions for about 5 minutes or so until lightly golden and translucent and soft. Add bacon back into the pan and stir together.
  4. Whisk eggs with the half and half or milk, dill spice blend, salt and pepper in a large mixing bowl.
  5. Add eggs into the pan with the bacon and onions, stir in the shredded cheese. Cook over medium low heat for about a minute or so.
  6. Bake the frittata in the oven uncovered for 25-30 minutes or until a knife inserted into the center comes out clean.

Notes

You can also substitute prosciutto, pancetta or canadian bacon or ham for the bacon (or turkey bacon!) Feel free to experiment with other cheeses as well such as mozzarella, monterey jack, colby or parmesan. You can also add some sautéed peppers or mushrooms to add more veggies into the mix (or make it totally vegetarian by skipping the bacon altogether!)

https://www.theartfulgourmet.com/2019/01/bacon-onion-cheese-frittata-for-the-new-year/

 

Dr Smood: Smart Food for a Good Mood + Maca Pumpkin Couscous

I just discovered an amazing new cafe and store in NYC called Dr Smood – have you seen it? If not, you need to go. Based out of Miami, Dr Smood is a health company that makes “Smart Food for a Good Mood” – and oh how you’re gonna love this place!

They make all their own juices, smoothies, organic products and delicious healthy food based on 6 moodsPower, Beauty, Immunity, Detox, Energy and Health, which you can choose based on your mood and feeling and what you want to gain from the experience.

I had the opportunity to visit the Flatiron location in NYC and had a delicious Organic Detox Juice #9made with ginger, lemon, lime, raw honey, echinacea, and cayenne. Then for lunch I tried their Butternut Squash Soup, Turkey and Avocado sandwich on their homemade Performance Bread before browsing the beautiful cafe and store of amazing products including organic tea, coffee, chocolate, health and beauty supplements and organic dried foods.

 

dr smood mushroom powder

Dr Smood’s Organic Superfood Powders

Dr Smood’s Organic Superfood Powders would make a wonderful gift for the health and wellness-obsessed foodies on your list. They’re full of health-boosting goodness and are easy to use (they can be easily mixed into smoothies or juices, on yogurt or cereal or added to energy balls and no-bake treats).

There are a total of 13 beautifully packaged superfood powders, including Raw Cacao Powder, Spirulina Powder and Red Maca Powder. Each powder comes with an information packet, including a recipe and serving suggestions, and can be purchased at one of the five Dr Smood cafés in NYC.

Dr Smood Red Maca Superfood Powder

Dr Smood Red Maca Powder is an adaptogenic herb that helps the body to adjust to stress. Maca is an excellent source of phytochemicals and protein and helps to regulate the endocrine system and hormones, boost libido and increases energy, stamina and endurance. Enjoy maca in homemade granola or add it to tea, juice, smoothies, oatmeal or cereal. (SRP: $21.95)

Dr Smood Spirulina Powder

Dr Smood Spirulina Powder contains over 60% complete protein—almost 3x as much as beef—and is one of the few good sources of plant-based B12. This algae can also boost your immunity and promote a healthy digestive tract. Use it to make a semi-raw soup with sweet potatoes and carrots, spirulina cacao clusters or add it to your favorite juice or smoothie. (SRP: $14.95)

Dr Smood Cacao powder

Dr Smood Raw Cacao Powder contains approximately 40x more antioxidants than blueberries, which help the body to resist and repair damage from free radicals; plus it’s a natural mood booster and can promote beautiful skin, nails and hair. Use it to make hot cacao with coconut cream and almond milk this season and you will never want the standard version of hot chocolate again! You can also add it to coffee, yogurt, fresh fruits or smoothies. (SRP: $10.95)

Red Maca Pumpkin Couscous with Shallots, Bacon + Crispy Sage

I picked up a jar of the Red Maca powder at the store and created a new recipe for Maca Pumpkin Couscous w/ Shallots and Bacon and Crispy Sage that turned out absolutely delicious! Maca powder is a great supplement to add to sweet recipes like juices and smoothies and organic raw desserts, or savory recipes like soups, sauces, gravies, or to sprinkle on roasted veggies.

Maca Pumpkin Couscous w/ Shallots and Bacon and Crispy Sage

Maca Pumpkin Couscous w/ Shallots and Bacon and Crispy Sage

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: Serves 4.

Serving Size: 1 cup

A delicious and healthy way to incorporate Red Maca powder into a lovely fall savory dish. Roasted pumpkin, sautéed garlic and shallots and bacon tossed into a basil and herb couscous topped with crispy sage and pumpkin seeds.

Ingredients

  • 1 small sugar pumpkins, halved, seeds removed, skin on
  • 3 tablespoons olive or coconut oil, divided
  • Sea salt and freshly cracked black pepper
  • 1 tablespoon Dr Smood Red Maca Superfood Powder
  • Dash of cayenne pepper
  • 2 tablespoons maple syrup
  • 2 shallots, sliced
  • 1 garlic clove, chopped
  • 6 slices of bacon, cooked, drained and crumbled
  • 1 package of Near East Basil and Herb couscous
  • 6-8 sage leaves
  • Roasted pepitas or pumpkin seeds, for garnish
  • Parmesan cheese, grated, for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Drizzle each pumpkin half with 1 tablespoon of oil. Season with salt and pepper, Red Maca powder and cayenne. Place the pumpkin halves cut side down onto a lightly greased baking sheet. Roast in oven for 1 hour, until fork tender and golden brown. Remove from oven and let cool for 5 minutes.
  3. Remove skin from pumpkin, cut into 1-inch cubes and toss with maple syrup; set aside.
  4. Meanwhile, bring a large saucepan of salted water to a boil. Cook the couscous according to package directions and set aside.
  5. Cook bacon in oven on a large foil lined baking sheet for about 20 minutes until crispy and brown, drain and crumble; set aside.
  6. Heat another tablespoon of oil in a sauté pan over medium heat; cook shallots and garlic for approximately 5 minutes until soft and golden (be careful not to burn!). Add sage leaves and sauté until crispy and browned.
  7. Add the cooked pumpkin, bacon, garlic, shallots to the couscous and toss together.
  8. Transfer to individual serving bowls, garnish with crispy sage, roasted pumpkin seeds and grated parmesan cheese.

Notes

You can also substitute roasted butternut squash or any other hearty veggies like eggplant, zucchini, mushrooms and bell peppers. Omit the bacon and cheese to make it vegetarian and dairy free.

https://www.theartfulgourmet.com/2017/11/drsmood-smartfood-for-a-goodmood/

Here’s another fun easy recipe you can make when you have a sweet tooth:

Maca, Coconut and Cashew Granola (gluten-free, vegan)

1 1/2 cups gluten-free rolled oats
1 cup raw, unsalted cashews, coarsely chopped
1 cup coconut flakes
4 tablespoons pure maple syrup
2 tablespoons coconut oil
1 tablespoon Dr Smood Red Maca Superfood Powder
pinch Himalayan fine grain sea salt

Preheat your oven to 300° F. Line a medium-sized baking sheet with parchment. Mix all ingredients in a bowl. Spread all ingredients in an even layer on a pan. Bake for 15 – 20 minutes. Allow to fully cool on the pan. Granola will firm and turn crunchy once cooled. Store in a sealed container in the fridge.

Check out the gallery below to see more photos of their amazing store and food and products I discovered!

To find a Dr Smood cafe and retail store near you, please visit their website at http://drsmood.com

Dr Smood Facebook Page

Dr Smood Instagram Page

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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