Tag Archives: cheese

Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

Veggie, Bacon & Cheese Quinoa Tarts

I love making savory tarts and pies, but unfortunately I don’t love the carbs and calories that come along with them. It’s also Summertime, and I’m trying to cook and eat lighter than usual…and the Fall season will come soon enough with all that yummy comfort food!

Quinoa Tart 1

I’ve been experimenting lately with alternatives to pasta and dough – things like zucchini, cauliflower, almond flour, and quinoa. Not only are they lighter, but also , gluten-free and less carbs than traditional flours and equally as satisfying and tasty!

Veggie, Bacon & Cheese Quinoa Tarts

I found a recipe on Cooking Light for a savory Fall tart made in a toasted quinoa crust and decided to experiment a little with the crust, fillings and flavors. MISSION ON.

Toasted Quinoa

I love the flavor of the nutty toasted quinoa, which is done in the oven and gives a nice depth of flavor and crunch to the tart crust.

Toasted Quinoa Tart Shells

I mixed in some Bob’s Red Mill almond flour, corn starch, Parmesan cheese and an egg for binding the quinoa, then added a little garlic salt and olive oil to bring it all together for the crust. Then I pressed the quinoa mixture into four small tart pans and baked for about 10 minutes before filling them and baking again.

Mascarpone & Cheddar

While the tart crusts were baking, I made a savory filling with mascarpone and cheddar cheese and spooned in this delightful cheesy goodness on to the par-baked crusts.

Crispy Cooked Bacon

I also cooked up some crispy gorgeous bacon in the oven while the tarts were baking..(for about 20 minutes or so)..

Top with Crispy Bacon

then chopped it to pieces and layered it on top of the cheeses. HELLO PRETTIES. Come to me.

Blanched Cauliflower and Peas

Next I started filling the tarts with my blanched cauliflower and baby peas,

Veggie Tart fillings

more Parmesan cheese and a drizzle of olive oil,

Ready to bake the tarts again

popped them back in the oven..

Tarts Cooling

and baked these cuties for another 5-10 minutes and let them cool on a wire rack for a few…

Tarts cooling

the anticipation of these delicious things in my mouth is MOUNTING.

Cooked Quinoa Tarts

Once the tarts were cooled a bit, I garnished them with some fresh chopped basil, chives and freshly cracked black pepper and a few red pepper flakes. Mini Green Goddesses!

Veggie, Bacon & Cheese Quinoa Tarts

And Oh Holy Delicious.

Veggie Bacon & Cheese Tarts in a Toasted Quinoa Crust

This is a great base recipe for any savory tart really – feel free to substitute different fillings for the tarts depending on the season..butternut squash and spinach in the Fallcorn, tomatoes and zucchini in the Summer… roasted carrotspotatoes and Gruyere in the Winter..asparagus and leeks in the Spring…oh, the ideas are endless!

Veggie Bacon & Cheese Tarts in a Toasted Quinoa Crust

Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes four 4 5/7-inch tarts

Serving Size: 1 tart

This is a gluten-free tart recipe made with a toasted quinoa crust, filled with a savory filling of mascarpone and cheddar cheese, bacon, cauliflower, peas topped with Parmesan, and fresh basil and chives.

Ingredients

  • Toasted Quinoa Tart Crust:
  • 1 cup uncooked quinoa
  • 1/2 cup almond meal flour
  • 1 tablespoon cornstarch
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon garlic salt
  • 2 tablespoons olive oil
  • 1 large egg, beaten
  • Cooking spray
  • Tart Filling:
  • 1 cup cauliflower florets
  • 1 cup baby green peas, frozen
  • 4-5 slices of bacon, cooked and chopped
  • 1/2 cup mascarpone cheese, softened
  • 1/2 cup shredded cheese (Cheddar, Jack, or Gouda)
  • 4 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 2 tablespoons chopped fresh basil, for garnish
  • 1 tablespoon finely minced chives, for garnish

Instructions

  1. Make the Toasted Quinoa Tart Crusts:
  2. Preheat oven to 350°.
  3. Place quinoa on a baking sheet. Bake at 350° for 10 minutes or until golden brown; cool.
  4. Place half of quinoa in a food processor; pulse 30 seconds.
  5. Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and salt to bowl; stir to combine.
  6. Add oil and egg; stir until mixture is crumbly but holds together when pressed.
  7. Press into bottom and up sides of four 4 5/7-inch removable-bottom fluted tart pans coated with cooking spray.
  8. Bake at 350° for 10 minutes or until golden, but not completely cooked (you will put them back in the oven later after you fill them with the veggies, bacon and cheese.)
  9. Prep the Tart fillings:
  10. While the tart crusts are baking, chop the cauliflower into small florets and measure out the baby peas.
  11. Blanch the veggies in boiling water for about 2-3 minutes, then drain and rinse them in very cold water or shock them in an ice bath, set aside.
  12. Cook the bacon and drain, chop into small chunks, set aside.
  13. Measure out the mascarpone, Cheddar and Parmesan cheese, and chop basil and chives, set aside.
  14. Fill the Tart Crusts:
  15. Spread the mascarpone cheese evenly in bottom of each tart crust.
  16. Top each tart with shredded cheese, then crumbled bacon.
  17. Arrange cauliflower and peas evenly over cheese and bacon mixture on the tarts and drizzle with some olive oil, Parmesan cheese and black pepper.
  18. Bake tarts for another 5-7 minutes in the oven.
  19. Remove tarts from the pans; cool completely on a wire rack.
  20. Garnish with fresh chopped basil and chives, serve warm.

Notes

Recipe adapted from Cooking Light, Nov 2014.

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http://www.theartfulgourmet.com/2015/07/23/veggie-bacon-cheese-tarts-in-a-toasted-quinoa-crust/

Other Tart Recipes you might enjoy:

Savory Harvest Fall Tart

Quinoa Tart with Zucchini & Sundried Tomato Dressing

Gluten-Free Tomato Tart

Gluten-Free Spinach and Onion Tart

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Summer Veggie Frittata + Time to Relax.

Summer Veggie Frittata

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

Summer Veggie Frittata

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

Summer Veggie Frittata 5

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

Summer Veggie Frittata 3

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

Summer Veggie Frittata 4

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

Summer Veggie Frittata

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1 wedge

Ingredients

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

Instructions

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

Notes

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

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

 

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

Yum

Lemony Rosemary Chicken Pasta with Greens and Beans

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

Lemony Rosemary Chicken Pasta with Greens and Beans

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

Lemony Rosemary Chicken Pasta with Greens and Beans

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

Lemony Rosemary Chicken Pasta with Greens and Beans

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

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

Lemony Rosemary Chicken Pasta with Greens & Beans

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6

Serving Size: 1 1/2 cups

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

Ingredients

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

Instructions

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

Notes

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

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

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

Rustic Pizza with Grapes, Shallots, Ham & Thyme

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

Rustic Pizza with Grapes, Shallots, Ham & Thyme

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

Rustic Pizza with Grapes, Shallots, Ham & Thyme

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

Rustic Pizza with Grapes, Shallots, Ham & Thyme

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

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

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

Rustic Pizza with Grapes, Shallots, Ham & Thyme

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

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 10 minutes

Yield: 6-8

Serving Size: 1 slice/wedge

Ingredients

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

Instructions

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

Notes

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

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

 

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Moussaka and Memories of Greece

Greek Moussaka

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

oia greece santorini

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

Pelekanos

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

waiter

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

Fava Bean Dip

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

table setting

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

Sunset

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

moussaka

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

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

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

Oia Santorini
Oia Santorini

Moussaka and Memories of Greece

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 6-8

Ingredients

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

Instructions

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

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Seriously Delicious Taco Pizza

Taco Pizza

I’ve been on a spicy food kick lately. Maybe it’s the pseudo-Spring weather. Or maybe I’m just addicted. I decided to make a fun twist on pizza and make a seriously delicious Taco Pizza. Yes, TACOS. And PIZZA. All baked into a bubbling pile of goodness. This Taco Pizza is the easiest thing to make, and the best tasting thing on the planet. Like a fiesta in your mouth.

Taco Pizza 2

I had a bunch of Pillsbury Crescent Dough in the fridge, as well as a ton of fresh ingredients I wanted to use up. Yes, I could have made Nachos. Or Burritos. Or Enchiladas. Or even a Taco Salad. But why not make a Taco Pizza? It was Friday after all. And Fridays are made for FUN FOOD, arent’ they?

Taco Pizza_OH 2

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

Toppings 1

The pizza is topped with all the goodies you would make tacos with – salsa, ground beef, taco seasoning, black beans and onions,

Toppings 2

with a layer of fresh veggies like black olives, tomatoes, jalapenos; and of course plenty of shredded cheddar cheese.

Taco Pizza 3

Just layer all the goods on the dough, pop it in a 375 degree oven and bake for about 13-16 minutes until the crust is golden and the cheese is melty-ooey-gooey.

Taco Pizza 5

Then, top it with some chopped cilantro, a few dabs of sour cream and some wavy corn chips for extra crunch.

Serious YUM. And perfect for a Friday afternoon. With a margarita or two, of course. :)

Seriously Delicious Taco Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1-2 slices/squares

A seriously delicious Taco Pizza made with ground beef, tomatoes, jalapenos, olives, black beans and cheese, topped with sour cream, cilantro and crunchy corn chips baked on a crescent dough crust.

Ingredients

  • 2 cans (8 ounce) Pillsbury crescent dough
  • 1 pound ground beef
  • 1 small onion, chopped (or 1 tablespoon minced dried onion)
  • 1 package taco seasoning
  • 1/4 cup water
  • 1/2 cup black beans, rinsed
  • 1 cup chunky salsa
  • 10-12 cherry or plum tomatoes, halved
  • 1 jalapeno, sliced
  • 1/2 cup black olives, sliced
  • 2 cups shredded Cheddar cheese
  • 1 cup wavy corn chips, for garnish
  • 1/2 cup cilantro, chopped, for garnish
  • 1/2 cup sour cream, for garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. Separate dough into 2 long rectangles and place on ungreased cookie sheet. Press perforations to seal into one large rectangle of dough. Repeat for second pizza.
  3. In a large skillet, saute ground beef, onions and black beans until cooked through and meat is no longer pink. Drain grease, and add taco seasoning and 1/4 cup of water, mix together well and keep warm, covered.
  4. Prep the veggies and pizza topping ingredients.
  5. Layer the dough with the salsa, 1/2 cup for each pizza.
  6. Top dough with the taco beef and bean mixture, olives, tomatoes, jalapenos and shredded cheese on both sheets.
  7. Bake for 13-16 minutes until cheese is bubbly and crust is golden brown.
  8. Garnish pizzas with corn chips, sour cream and fresh cilantro.
  9. Cut each pizza into 6 squares and serve hot.

Notes

You can also substitute shredded chicken, ground chicken or turkey or pulled pork for the ground beef. A regular pizza dough crust can also be used in place of the crescent dough.

http://www.theartfulgourmet.com/2015/03/28/seriously-delicious-taco-pizza/

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2015 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first.

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Entertaining with Ease: Holiday Brunch Strata w/ Ham, Spinach and Cheese

Holiday Brunch Strata Hero1

The holidays are rapidly approaching, and that means plenty of parties, get-togethers and entertaining with family and friends which is why this is my favorite time of year! I always love to get together with friends and family and have a holiday brunch where we all bring a lovely dish, and sit around the table eating, drinking and talking for hours as we catch up on each other’s lives and laugh a little. That’s what the holidays are all about in my opinion. Sharing, laughing, loving, eating and drinking.

Holiday Brunch Strata Ingredients

One of my favorite things to make for brunch is a Holiday Strata, a delicious breakfast casserole, made with bread, milk, cheese, eggs, ham or bacon, and some fresh sautéed veggies all baked in to a big pot of goodness. It’s rich, creamy, hearty and incredibly delicious, a savory bread pudding, if you will – and a great way to use some of your leftover holiday ham, veggies and cheese! It goes great with a green salad, some fresh fruit and mimosas (and of course lots of coffee, tea and holiday pastries on the side!)

KitchenAid Artisan Stand Mixer Shot3

This recipe is really easy to make, especially with my amazing KitchenAid® Artisan® Series Stand Mixer. The best part about making a Strata is that you just throw all the wet ingredients and spices in the bowl of your stand mixer and whisk it all together on low speed for a few minutes to beat the eggs, milk and cheese together. Then you layer all the ingredients in the casserole dish the night before, allowing the bread to soak up all the luscious custard and flavors overnight, and then you just pop it in the oven and bake it in the morning. (And maybe even get to sleep in a little or go back to bed while it’s cooking!)

Holiday Brunch Strata Hero2

I used a baked white loaf for the bread, but you could also use whole wheat or even Challah bread for a touch of sweetness. You can also substitute crumbled sausage, bacon or pancetta for the ham, and experiment with using some different cheeses if you like (I used shredded mozzarella, but any cheese that melts well like a Gruyere, Swiss or Cheddar will work great). You can also substitute broccoli instead of spinach, or throw in some colorful peppers to add some extra color – the possibilities are endless, and all tasty using the same base recipe I created.

CLICK HERE TO GET THE RECIPE AND STEP BY STEP INSTRUCTIONS ON THE KITCHENTHUSIAST BLOG BY KITCHENAID!

Other Brunch Casserole and Strata recipes you might enjoy:

Martha Stewart’s Fontina, Speck and Onion Strata

House Beautiful’s Strata Recipe

Southern Living’s Brie and Veggie Breakfast Strata

Taste of Home’s Brunch Strata Recipe

Williams-Sonoma Bagel Strata with Sausage and Spring Vegetables

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Savory Herb and Cheese Scone Calzones with Sausage, Veggies & Cheese on the KitchenAid blog!

KA_Blog_SconeCalzone

 

Baked calzones are one of my favorite Italian dishes to make when I want an alternative to pizza or pasta. Calzones are savory turnovers filled with meat, veggies and cheese, baked into little pockets of tasty goodness, served with a side of fresh tomato sauce for dipping.

For a recent KitchenAid recipe challenge for the Kitchenthusiast blog, I made some delicious Savory Veggie and Cheese Scones Filled with More Cheese & Meat – stuffed, baked calzones, but made with an herb and cheese scone dough that is light and buttery and super tasty.

They are filled with tons of fresh veggies: tricolor peppers, onions, garlic and spinach with a little spicy Italian sausage and more cheese inside.

 

KitchenAid Food ProcessorI made the scone dough with my new KitchenAid 11-cup Food Processor that I absolutely love – it does everything from making the dough, to chopping the veggies to shredding the cheese and making the homemade fresh tomato marinara sauce!

 

Check out the blog post and get the recipe and more photos here!

 

Scone Calzones

 

Scone Calzones

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Pie Party GE Potluck & a Potato, Bacon & Gruyere Pie w/ Shallots, Creme Fraiche & Fresh Herbs

Potato, Bacon & Gruyere Pie1

I recently got invited to the Annual Pie Party GE Potluck with a group of food professionals from NYC, NJ and PA, and in order to attend you had to be a food professional and of course, bring a unique and delicious pie. Tickets to this awesome event were a hot commodity and sold out as always, so thanks to Harvard Common Press for releasing an extra ticket last minute me! I knew everyone would probably bring an array of sweet, and gooey pies and tarts – enough to make you swoon and pass out from a sugar coma.

Kristen Hess The Artful Gourmet

I’m not really a huge sweets person so I decided to make a savory Potato, Bacon & Gruyere Pie with Shallots, Creme Fraiche & Fresh Herbs, which is really more like a tart or quiche, just to switch it up and bring something different to the party.

Sweet Pies

The 3 hour party had hundreds of gorgeous sweet and savory pies from food bloggers, writers, and local Chefs in the food industry, and was planned and hosted by Jackie Gordon aka The Diva That Ate New York and Ken Leung aka Hungry Rabbit at the gorgeous GE Monogram Design Center in NYC.

Pie Party GE

We had tons of fun meeting other foodies

Savory Pies

and sampling the goods,

Chef Tagere

watched a cooking demo by  Chef Tagere showing us how to make gorgeous handmade Empanadas,

Sweet Pies 2

and did lots and lots of eating

Bartender

and drinking and mingling with some of the best foodies on the East Coast!

Anolon

Our awesome sponsors of this amazing party were: OXO, Jarlsberg, Kerrygold, Dub Pies, Wusthof, Snapware, Woolwich Dairy and Anolon.

Wusthof

Plus we got some great swag bags full of goodies from our generous sponsors to take home with us to enjoy all the leftover pie for the next week.

Dub Pies

Pie pans from Anolon, gorgeous knives from Wusthof, measuring spoons and a strawberry huller from OXO, a take home container by Snapware, a gorgeous Aussie Beef Pie from Dub Pies, mini Jarlsberg cheese and lots of beautiful creamy butter from Kerrygold USA.

KerryGold USA

All hail to the pie makers!

Savory Pies 2

Spaghetti Pie

Now back to my pie. This is one of my favorite recipes ever. It has a delicious buttery crust with a savory filling of thinly sliced potatoes, crispy bacon, Gruyere cheese, sage, shallots and garlic, with a touch of cream and crème fraiche inside to make it extra creamy and give a nice sauce to envelop all those delicious potatoes. It’s then baked into a golden brown and topped with a dollop of crème fraiche, chopped Italian parsley, sea salt and freshly cracked black pepper for a finishing touch. It’s kind of like a big cheesy potato casserole you’d make for Thanksgiving dinner except it’s a pie. And who doesn’t love a good homemade fresh pie right out of the oven? I advise making two, though, (just double the pie filling recipe below) because this one will get snatched up quicker than you can grab your fork and say “pie”.

Potato, Bacon & Gruyere Pie2

Potato, Bacon & Gruyere Pie w/ Shallots, Creme Fraiche & Fresh Herbs

Yield: 4-6

The pie has a delicious buttery crust with a handmade dough and a hearty filling of thinly sliced potatoes, crispy bacon, Gruyere cheese, sage, shallots and garlic, with a touch of cream and crème fraiche inside to make it extra creamy and give a nice sauce to envelop all those delicious potatoes. It’s then baked into a golden brown and topped with a dollop of crème fraiche, chopped Italian parsley, sea salt and freshly cracked black pepper for a finishing touch.

Ingredients

  • Pie Crust (For two 9-inch crusts):
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 cup cold unsalted butter; cut into ½ inch cubes
  • 6 tablespoons ice water
  • Potato Pie Filling (For one 9-inch Pie):
  • 6 slices of bacon or pancetta
  • 4 medium Russet potatoes, peeled and thinly sliced into 1/16”
  • 2 shallots, peeled and minced
  • 2-3 cloves garlic, minced
  • 1-2 tablespoons fresh sage leaves, minced
  • ¼ cup half and half
  • 2 tablespoons crème fraiche
  • 2 tablespoons olive oil
  • Sea salt
  • Freshly cracked black pepper
  • 4 tablespoons crème fraiche (for garnish)
  • 1-2 tablespoons fresh Italian parsley, chopped (for garnish)

Instructions

  1. For the dough, mix the flour, sugar, and salt in a food processor. Add butter and pulse to mix until a coarse meal forms. Gradually add the ice water in until moist clumps form in the dough. Gather the dough and form into a ball. Divide in half and flatten into disks. Wrap each dough disk in plastic and chill it for at least one to two hours before rolling it out.
  2. Preheat the oven to 375 degrees F.
  3. Gently roll out the pie dough on a floured surface and place into a lightly greased nine-inch round pie dish. Trim and flute the edges, set aside.
  4. Cook the bacon slices in a large sauté pan over medium heat until crispy and browned. Drain on paper towels, crumble into small pieces and set aside.
  5. For the potato pie filling, peel and slice the potatoes thinly (about 1/16” rounds) with a mandolin or knife; chop shallots, garlic and sage leaves. Whisk two tablespoons of crème fraiche into the half and half in a small bowl.
  6. Toss the sliced potatoes with a little bit of olive oil, salt and pepper. Layer 1/3 of the potatoes in the dish in a circular overlapping pattern, then sprinkle with 1/3 of the shallots, garlic, sage, Gruyere cheese, half and half/crème fraiche mixture, and crumbled bacon. Repeat 2-3 more layers until all of the potato mixture and fillings are inside the pie shell. Top the pie with a little extra shredded Gruyere cheese and olive oil.
  7. Bake the pie for about 45 minutes until crust is golden brown and the cheese on top is melted and bubbly.
  8. Cool the pie on a baking rack for about 5 minutes and then top with a dollop or two of more crème fraiche, chopped parsley, sea salt and pepper for garnish.

Notes

You can also substitute pancetta or ham for the bacon, and mix in some Swiss or Emmenthaler cheese to the Gruyere if you want to make it extra cheesy and melty. Play around with the herbs too – throw in a little rosemary or thyme if you like. This recipe makes two 9-inch piecrusts, so if you want to make two pies, just double the pie filling recipe.

http://www.theartfulgourmet.com/2014/05/13/pie-party-mania-potato-bacon-gruyere-pie/

Photo Gallery from the Event (just click the photos to enlarge and see slideshow)

Sponsors

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Holiday Brunch! Caramelized Onion, Ham & Gouda Tart :: Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Vinaigrette :: Chicken Empanadillas :: Gluten-Free Spinach, Mushroom and Cheese Egg Casserole :: Brown Sugar Butter Monkey Bread

Holiday Brunch
Holiday Brunch

It wouldn’t be the holidays without catching up with friends and family and coming together for a fun holiday brunch with friends that I only get to see a couple times a year. There’s nothing better than gathering in the kitchen and around the table to eat, drink, and laugh together over some great food and drinks.

Holiday Brunch with the Girls
Holiday Brunch with the Girls

We decided to all bring a dish for our brunch (I love potlucks!) – I made a Caramelized Onion, Ham and Gouda Tart, my Sister brought a Pear, Bleu Cheese, Cranberry and Toasted Pecan Salad with Honey Vinaigrette. We also had homemade Chicken Empanadillas from my friend Julie, a Gluten-Free Spinach and Mushroom Egg Casserole by Donna (our gracious host!) and Rachel’s Brown Sugar Butter Monkey Bread was to die for! Teresa brought some gorgeous Christmas cookies and Peppermint Bark for dessert. Here’s a roundup of our recipes for the perfect holiday brunch..enjoy!

Caramelized Onion, Ham & Gouda Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6

Caramelized Onion, Ham & Gouda Tart

This savory tart recipe is perfect for the holidays and easy to make. You can either make it in a 9-inch tart pan or in a pie dish. It has tons of chunky ham, lots of gooey melty cheese, and caramelized onions, covered in a creamy egg custard with herbs baked in a crunchy, flaky pie dough. You could also substitute crispy bacon or prosciutto for the ham, and use any melty cheese you like. The caramelized onions and garlic give it a tangy sweet flavor that goes perfect with the cheesy creamy custard.

Ingredients

  • 1 refrigerated pie shell dough (fresh or store-bought)
  • 1 cup cooked and cubed ham
  • 1 medium onion, halved and sliced thin
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • 1 cup sour cream
  • 1 egg
  • 1 egg yolk
  • 1/2 cup light cream
  • 1/2 tablespoon fresh thyme, chopped (or 1 tsp dried)
  • 1/2 tablespoon fresh parsley, chopped (or 1 tsp dried)
  • Sea salt and black pepper, to taste
  • 3/4 cup Gouda cheese, sliced or shredded (can also substitute Gouda, Cheddar or another soft cheese that melts well)

Instructions

  1. Preheat oven to 450 degrees.
  2. Roll out pie dough into a 9" pie dish, overlapping dough 1 inch over edge of pie dish. Flute edges.
  3. Heat a large sauté pan over medium-low heat, add olive oil and butter and onions.
  4. Saute onions for about 5 minutes until soft, add maple syrup and stir.
  5. Saute onions for another 5-10 minutes until they become caramelized and golden brown, add garlic and cook another minute or so. Remove from heat and set aside.
  6. Meanwhile, in a mixing bowl whisk together sour cream, egg, egg yolk, light cream, fresh thyme, parsley and salt and pepper to make the custard filling.
  7. Scatter the caramelized onions into the pie shell, and top with diced ham and cheese.
  8. Pour custard over the top evenly into the shell. Bake tart for 10 minutes.
  9. Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..
  10. Let tart cool on a wire baking rack, cut into wedges and serve.
  11. Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15-17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.

Notes

Recipe inspired by Andrew Zimmern's Bacon-Onion Tart, Food & Wine Magazine

http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8

Pear, Bleu Cheese, Cranberry & Toasted Pecan Salad with Honey Viniagrette

This is one of my favorite Winter salads made with a gorgeous combination of flavors and textures. It has fresh sliced pears, toasted pecans, crumbly bleu cheese and red onions, bathed in a slightly sweet honey vinaigrette.

Ingredients

  • 3/4 cup pecans, toasted
  • 1/2 head iceberg lettuce, chopped
  • 1/2 head romaine lettuce or 1/2 bag mixed greens, chopped
  • 1/2 large red onion, sliced thin
  • 3/4 cup crumbly bleu cheese
  • 1/2 cup dried cranberries
  • 1-2 pears, cored and sliced
  • Dressing:
  • 3 tbsp veg oil
  • 1 tbsp red wine vinegar
  • 3 tablespoons honey, heated
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoons salt (optional)
  • 1/4 teaspoon fresh ground black pepper (optional)

Instructions

  1. Salad:
  2. Preheat oven to 325 degrees.
  3. Place pecans on a baking sheet and toast for 7-10 minutes until lightly browned.
  4. Chop lettuces and slice onion, add to large salad bowl with cranberries.
  5. Core and cut pears into thin slices. Toss some into salad, save some for topping.
  6. Heat honey and make dressing; toss with salad ingredients, top with crumbly bleu cheese and sliced pears.
  7. Dressing:
  8. Combine vinegar, warmed honey, salt and pepper in a blender or whisk together well in a mixing bowl.
  9. Slowly stream in olive oil whisking vigorously until all oil is blended into a gorgeous vinaigrette dressing.
  10. Toss with salad ingredients.
http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Chicken Empanadillas (Empanadas)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 10-12 empanadillas

Chicken Empanadillas (Empanadas)

This is a classic recipe for Chicken Empanadillas (or empanadas). It has a flaky buttery dough surrounding a savory mixture of shredded cooked chicken, onions and spices, then lightly fried to crispy golden brown perfection. Serve with fresh tomato salsa for some extra heat and Latin flavor.

Ingredients

  • 1 tbsp. Evoo
  • ½ lb. cooked chicken breast & thigh
  • ½ medium yellow onion, finely chopped (about ½ cup)
  • ¼ cup Tomato Sauce
  • 6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced
  • 2 tbsp. Sofrito
  • 1 packet Sazón with Coriander and Annatto
  • 1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
  • ½ tsp. Dried Oregano Ground Black Pepper, to taste
  • 1 package (14 oz.) Discos (Yellow), thawed Corn Oil, for frying

Instructions

  1. Heat oil in a large skillet over medium heat. Add shredded chicken and cook until browned, breaking up meat with a spoon, about 10 minutes.
  2. Add onions and cook until soft, about 5 minutes more.
  3. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  4. On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  5. Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer).
  6. Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.
  7. Serve warm or at room temperature with a side of salsa.
  8. Makes 10 to 12 empanadillas.
http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8

Gluten-Free Spinach, Mushroom and Cheese Egg Casserole

This is a healthy and delicious gluten-free egg casserole made with spinach, sautéed mushrooms, onions and cheese baked into a fluffy savory dish that will feed a crowd and leave room for the heavier fare at the brunch table.

Ingredients

  • 1 large bag (10 oz. each) spinach
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1 1/2 packages (8 oz. each) sliced mushrooms
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup Gluten-Free Bisquick® mix
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs

Instructions

  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  2. Sprinkle spinach, 1 cup of the cheese, the mushrooms and onion in pie plate.(I personally recommend sautéing the onions and mushrooms for a few minutes first to soften them before adding to the casserole.)
  3. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
  4. Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese.
  5. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Notes

Recipe adapted from Betty Crocker

http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Brown Sugar Butter Monkey Bread

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 12

Brown Sugar Butter Monkey Bread

This recipe for Monkey Bread is sure to be a huge hit at your next brunch gathering with friends. It's super easy to make, using Pillsbury biscuits and is topped with brown sugar, butter, walnuts and cinnamon baked into a caramelized construction of sweet buttery goodness. It won't last longer than 5 minutes - promise!

Ingredients

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 1/2 cup chopped walnuts, if desired
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted

Instructions

  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts among the biscuit pieces.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Notes

Recipe from Pillsbury.com

http://www.theartfulgourmet.com/2014/01/01/caramelized-onion-ham-gouda-tart/

Girls-Brunch-Table

As I reflect on 2013, this has been a year filled with challenges and opportunities, adventures and growth both personally and professionally. Good times and bad times, which I’m thankful for and have made me stronger. Wishing all of you a Happy New Year 2014 and health, happiness and good eating! Cheers! xx

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