Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

I recently did some recipes for my client 7 Barrels for their holiday promotional marketing and social media campaign. Featuring their Traditional Balsamic Vinegar, White Balsamic Vinegar and White Truffle Extra Virgin Olive Oil, I created this delicious Truffle Steak Au Poivre and some amazing Cheesy Truffle Potato Stacks. Perfect for a chilly Winter evening, special occasion or holiday celebration!

Truffle Steak Au Poivre

This steak is so tender and melts in your mouth! This Truffle Steak Au Poivre has a crust made with crushed black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea salt and chopped fresh herbs. Divine!

Truffle Potato Stacks

These Cheesy Truffle Potato Stacks are so delicious and cute you won’t be able to eat just one. Thin sliced potatoes stacked and roasted in a muffin tin with luscious butter, truffle oil, parmesan cheese, cheddar cheese and garlic, topped with a sprinkle of fresh thyme and coarse sea salt. YUM!

Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4

These delicious steaks and cheesy potato stacks are made with luscious 7 Barrels truffle oil, traditional balsamic and white balsamic vinegar. The perfect combination for an elegant holiday dinner or special occasion.

Ingredients

  • Truffle Steak Au Poivre Ingredients:
  • 2 (8-ounce) NY Strip Steaks, 1 inch thick, trimmed
  • 1 teaspoon coarse sea salt (Maldon or Fleur de Sel)
  • 2 tablespoons cracked peppercorns (black or mixed)
  • 1 tablespoon Seven Barrels Truffle Olive Oil
  • 2 tablespoons unsalted butter, divided
  • 1/3 cup shallots, finely chopped
  • ½ cup low-sodium beef broth
  • 2 tablespoons Seven Barrels Traditional Dark Balsamic vinegar
  • Coarse sea salt and chopped herbs, for garnish (optional)
  • Cheesy Truffle Potato Stacks Ingredients:
  • 4 medium potatoes (Russet, Idaho or Yukon Gold)
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon garlic powder (or 1 garlic clove, minced)
  • ¼ cup butter, melted
  • ¼ cup Seven Barrels Truffle Olive Oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup sharp white cheddar, finely shredded
  • Coarse sea salt, for garnish
  • 2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
  • 1/4 cup Seven Barrels White Balsamic, for drizzling

Instructions

  1. Make the Steak:
  2. Heat a large cast iron skillet over high heat. Pat steaks dry with paper towels and sprinkle with salt evenly.
  3. Crack the peppercorns with the back of a heavy skillet or spice grinder (coarsely ground) and press onto both sides of the steaks.
  4. Add Seven Barrels Truffle olive oil and 1 tablespoon of butter to the cast iron skillet; swirl to melt and coat the pan.
  5. Place the steaks in the heated skillet and cook 3 minutes on each side (for medium-rare), drizzling olive oil and butter from the pan over the top of the steaks with a spoon while cooking to get a nice brown sear. Remove the steaks from the pan and let rest for 5 minutes to let juices resettle, then cut each steak in half.
  6. While the steaks are resting, add the shallots to the pan and sauté for a minute or two until slightly tender and golden.
  7. Stir in the beef broth and Seven Barrels Traditional Dark Balsamic vinegar, scraping the pan to loosen the browned bits. Bring to a boil and cook for 2 minutes and reduce liquid by half. Remove from heat; stir in remaining tablespoon of butter to make the balsamic pan sauce. Garnish with additional coarse sea salt and fresh herbs, if desired.
  8. Serve immediately with a side of vegetables (mashed potatoes, sautéed asparagus or green beans), a simple mixed greens salad with Seven Barrels olive oil and balsamic vinegar, and a glass of full-bodied red wine (Cabernet Sauvignon).
  9. Make the Cheesy Truffle Potato Stacks:
  10. Preheat the oven 400 degrees F.
  11. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
  12. In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
  13. Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
  14. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
  15. Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.
http://www.theartfulgourmet.com/2018/01/10/truffle-steak-au-poivre-cheesy-truffle-potato-stacks/

{Things I Love} :: Holiday Entertaining

So we are full swing in the midst of the holiday season – the most wonderful time of the year! Food, cocktails, friends, family, traveling, gifts, and a whirlwind of social activities can sometimes be a little crazy and exhausting, so I’ve rounded up a few of my favorite things to help make your holiday entertaining a little easier, stylish and a whole lot more fun (and tasty!)

Wishing you all a safe and happy holiday and amazing New Year 2018!

xo Kristen 

Entertainers Gift Box

Entertainers Gift Box 

Who doesn’t love a cozy and fantastic party with a gorgeous cheese board as a centerpiece? This Entertainer’s Gift Box is perfect for a cocktail party bursting with classic goodies like Marcona almonds from Spain, an olive wood serving bowl, sweet and savory spreads: Orange and Fig Jam, Pepper Jelly and Mango Chutney and Cracked Pepper gourmet wafer crackers.

Entertainers Gift Box

The perfect accompaniment for an assortment of cheese, prosciutto, salami, fruit and nibbles – and a beautiful addition for your holiday table!

$60, UncommonGoods.com

Marble and Wood Serving Board

Marble and Mango Wood Serving Board Set

This Marble and Mango Wood Serving Board Set is perfect for entertaining and goes hand and hand with the Entertainer’s Gift Box to display all that delicious cheese, crackers, salami, nuts and spreads! One side is marble and one side is wood, making it attractive and functional at the same time.

Marble and Mango Wood Serving Board

Pair fresh bread and crackers on the wood board with cheese on the chilled marble, or sushi on the cool side with tempura vegetables on the wood. The on-point arrow design unifies the two sections, integrating the contrasting materials. Foam pads on the bottom protect your tabletop. It makes a stylish addition to your tablescape or distinctive hostess gift.

Marble and Mango Wood Board

$55, UncommonGoods.com

Reclaimed Wood Cookbook Stand

Reclaimed Wood Cookbook Stand

This rustic Reclaimed Wood Cookbook Stand is a beautiful addition to your kitchen and handy tool to view recipes on your iPad or to hold a traditional cookbook.

Reclaimed Wood Cookbook Stand

It has a sturdy wood base and back and collapses or expands to lay it flat or prop it up on your counter.

Reclaimed Wood Cookbook Stand

Designed by Stacy Borocz, who has a carefully curated collection of antique and repurposed home furnishings and culinary accents for over a decade. She attends local markets and old homes, barns and warehouses to find the architectural elements for her designs, and no two pieces are exactly alike.

Reclaimed Wood Cookbook Stand

$95 Uncommongoods.com

Melting Pot

Fondue Melting Pot 

This Fondue Melting Pot is perfect for melting cheese to accompany your holiday table – serve with pickles, bread, olives, meat, and vegetables. The Melting Pot Includes a Boska Tapas Fondue Pot, Murray’s Fondue Blend,
Murray’s Sopressata Salami,  Crisp & Co. Grand Dill Pickles and crunchy Cipollini Onions.

$110, MurraysCheese.com

Anthropologie Enchante Wine Coupe

Enchante Wine Coupe

These imported Enchante Wine Coupe glasses by Anthropologie are gilded in a gold design and also come in stemless water glasses, stemmed champagne flutes and a small bowl. A gorgeous way to serve cocktails and snacks and ring in the New Year!

$20, Anthropologie

Winter Solstice Cocktail Kit

Winter Solstice Cocktail Kit

This fun Winter Solstice Cocktail Kit comes with all the right ingredients to serve up these citrusy refreshing drinks for your next holiday party – including the brandy, rum, bitters, orange liqueur and glasses. Simply add fresh fruit and juice and voila! you’ve got an amazing cocktail to entertain your friends with.

WINTER SOLSTICE

1.5 oz brandy
.5 oz rum
.25 oz orange liqueur
.75 oz fresh lemon juice
.5 oz simple syrup
1-2 dashes bitters
Orange wheel, for garnish

DIRECTIONS

1. In a cocktail shaker with ice, combine brandy, rum, orange liqueur, lemon juice, simple syrup and bitters.
2. Shake until blended and well-chilled.
3. Strain into a couple glass and garnish with orange wheel.

Makes 1 cocktail

$173.50, Mouth.com

The Party Food Bible

The Party Food Bible

The Party Food Bible cookbook is the ultimate resource for all things holiday entertaining.  With over 565 recipes served up on everything from skewers to spoons, for fun and flavorful mini hors d’oeuvres, amuse-bouches, small bites and finger foods, stylish cocktails and desserts, you are sure to find some inspiration for your next holiday cocktail party!

$14 Amazon.com

Moonglow Cocktail Shaker

Moonglow Cocktail Shaker

This Moonglow Cocktail Shaker is a beautiful way to stir, shake and serve all your holiday cocktails in style!

$39 Anthropologie.com

Martini and Sweet Spicy Nuts

Classic Dry Martini

1 2/3 oz Gin
1/3 oz Dry Vermouth

Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.

Sweet and Spicy Mixed Nuts

1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce

Preheat oven to 350 degrees F.

In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.

Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.

Makes 2 cups.

Mini Sweet and Savory Tarts

Mini Sweet and Savory Tarts

These Mini Sweet and Savory Tarts I created are perfect for a holiday party! I made sweet mini cranberry apple almond tarts and savory bacon, veggie and cheese tarts but feel free to experiment with the fillings and flavors..so cute and easy to make!

Parmesan Garlic Artichoke Dip

Parmesan Artichoke Dip

This Parmesan Artichoke Dip with Homemade Pita Chips is one of my favorite holiday appetizers. Brimming with creamy cheese, roasted garlic, and tons of savory juicy artichokes with crispy homemade chips for dipping – this one will fly off your holiday table!

Truffle Potato Stacks

Truffled Potato Stacks

These Truffled Potato Stacks are crispy and savory and buttery and delicious! Sliced thin and baked with butter, garlic, parmesan and cheddar cheese and 7 Barrels Truffle Olive Oil in a muffin pan, then dusted with sea salt and thyme and served with tangy and sweet 7 Barrels White Balsamic Vinegar for dipping – they make a perfect appetizer or side dish to your holiday meal!

4 medium potatoes (Russet, Idaho or Yukon Gold)
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder (or 1 garlic clove, minced)
¼ cup butter, melted
¼ cup Seven Barrels Truffle Olive Oil
½ teaspoon kosher salt
Freshly ground black pepper
1/2 cup Parmesan cheese, grated
1/2 cup sharp white cheddar, finely shredded
Coarse sea salt, for garnish
2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
1/4 cup Seven Barrels White Balsamic, for drizzling

Preheat the oven 400 degrees F. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.

In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.

Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.

Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.

Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.

Serves 6 (approx. 2 stacks per person).

New Years Soup

New Year’s Soup

A hearty and delicious traditional soup served on New Years Day – with black eyed peas and collard greens and ham for good luck and financial blessings for the New Year.

Ingredients

  • 2 (15.8-ounce) cans black-eyed peas, undrained
  • 3 (14-ounce) cans chicken broth
  • 2 (14-1/2-ounce) cans diced tomatoes
  • 1/2 cup chopped onion
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups diced cooked ham
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups chopped fresh collard greens
  • Hot sauce for splashing

Instructions

In a 6-quart slow cooker, combine all ingredients except collard greens and hot sauce; mix well. Add collard greens on top.

Cover and cook on LOW 6 to 8 hours, or until greens are tender. Splash with hot sauce before serving.

Recipe by Mr. Food.com

Lobster Pies

Lobster Pies

These luscious Lobster Pies are decadent, delicious and the perfect way to celebrate the holidays and New Year. Bathed in a buttery creamy sherry sauce and filled with tons of fresh lobster and parmesan cheese then baked with a butter crunchy cracker crust. Divine, elegant and oh so good. Indulge!

Holiday Brunch Quiche

Bacon, Cheese & Pepper Quiche with Hashbrown Crust

This is a delicious spin on a holiday brunch quiche – you simply line a springform pan with shredded hash browns and cook until lightly browned, then add your quiche ingredients until bubbly and cheese is melty. Perfect for a New Year’s Day brunch or casual lunch with friends.

Ingredients

For the Hash Brown Crust:

  • 1 large package frozen hash browns, thawed and squeezed dry
  • 2 tablespoons butter, melted
  • 1 egg, whisked
  • A dash of onion flakes, garlic powder and dill seasoning, to taste
  • Sea salt & pepper, to taste

For the Quiche:

  • 3/4 cup red, orange and yellow bell peppers, diced
  • 1/2 cup red onion, diced
  • 8 eggs
  • 1/4 cup 1-2% milk
  • 1/4 cup light cream
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cup cheddar cheese, diced
  • 8 slices bacon, cooked and crumbled

Instructions

For the Hash Brown Crust:

  1. Preheat oven to 400 degrees F.
  2. Brush a small amount of oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside.
  3. Combine the hash browns, melted butter, egg and spices in a bowl and place them in the pan pushing them up the sides to make a 1 inch crust for the quiche.
  4. Bake for 20-25 minutes or until the hash browns get lightly browned and crispy.

For the Quiche:

  1. In a small pan, over low/medium heat, add a tablespoon of oil and sauté the peppers and onions, for 8-10 minutes or until soft and translucent. Set aside to cool.
  2. In a bowl, combine the eggs, cream, milk, cheese and cooked bacon. Add cooled peppers and onions,  season with salt and pepper and pour into the precooked hash brown crust in the springform pan.
  3. Reduce the heat to 350 and bake for another 45 minutes.
  4. Serve hot or at room temperature, cut into wedges with a side of fruit salad and toasted holiday bread and butter.
 Serves  6-8.

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup {Gluten Free}

It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?

One Pot Chili Mac Soup {Gluten Free / TresOmega Pasta}

I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!

TresOmega Gluten Free Pasta

TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.

Tresomega Pasta + Coconut Oil

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

Brown beef, garlic and onions

Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.

Add veggies and beans and chiles to the pot

Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!

One Pot Chili Mac Soup {Gluten Free}

You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!

One Pot Chili Mac Soup {Gluten Free}

This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup

One Pot Chili Mac Soup {Gluten Free}

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 bowl

Serving Size: 6-8

Ingredients

  • 2 tablespoons Tresomega Virgin Coconut oil, divided
  • 2 pounds ground beef or turkey
  • 2 onions, diced
  • 3 garlic cloves, minced
  • One 15 1/2-ounce can pinto beans
  • One 15 1/2-ounce can black beans
  • One 15 1/2-ounce can kidney beans
  • One 8.75-ounce can whole kernel corn, drained
  • One 28-ounce can crushed tomatoes
  • One 14 1/2-ounce can tomatoes with chiles
  • Two 4 1/2-ounce cans diced green chiles
  • One 1 1/4-ounce package taco seasoning mix
  • One 1-ounce package ranch salad dressing mix
  • One package Tresomega Gluten Free Elbows
  • Corn chips, for garnish
  • Sour cream, for garnish
  • Shredded Mexican cheese blend, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish

Instructions

  1. Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
  2. Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
  3. Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
  4. Add cooked pasta to the pot in the last 5 minutes of cooking.
  5. To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.

Notes

Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.

http://www.theartfulgourmet.com/2017/11/13/one-pot-chili-mac-soup-gluten-free/

One Pot Chili Mac Soup {Gluten Free}

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

Pinterest

Twitter

Facebook

You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet. 

One Pot Chili Mac Soup {Gluten Free}

Holiday Sausage, Mushroom and Cheese Turnovers

 

hey guys..the holidays are rapidly approaching and we all know what that means…parties, parties and more parties…full of friends and family sharing delicious food and drinks together. It’s the best time of the year!

Sausage Mushroom Cheese Turnovers

I recently did some recipe development and a photo shoot for one of my clients, Seven Barrels, maker of premium infused Italian olive oils and vinegars with delicious flavors from natural ingredients. For the holidays I created a series of recipes featuring their Raspberry Balsamic Vinegar and Meyer Lemon Olive Oil – a delicious, sweet and tart flavor pairing that’s perfect for the holidays.

Sausage Mushroom Cheese Turnovers

I decided to make some party food because we all like parties and appetizers / small bites are the way to go to keep them fun and social! My recipe for Sausage and Mushroom and Cheese Turnovers is an absolute flavor bomb and they’re super easy to make!

Sausage Mushroom Cheese Turnovers

They’re stuffed with sweet Italian sausage, ricotta cheese, green onions, mushrooms, cranberries and mozzarella all wrapped up in buttery flaky baked puff pastry topped with sesame seeds. They’re the perfect crunchy, savory, cheesy bite in your mouth, with a hint of sweet and tart from the cranberries, lemon olive oil and raspberry vinegar for dipping.

Sausage Mushroom Cheese Turnovers

You’re definitely gonna want to make these for all your holiday parties..trust me, they won’t last long 😉

Sausage, Mushroom and Cheese Turnovers

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Makes 18 (4-inch) turnovers.

Serving Size: 1 turnover

Ingredients

  • 2 tablespoons Seven Barrels Meyer Lemon Olive Oil
  • ½ pound sweet Italian sausage, casings removed
  • ½ cup green onion, sliced (about 4 scallions)
  • ½ cup baby bella mushrooms, chopped
  • ½ cup dried cranberries or tart cherries
  • ¾ cup ricotta cheese
  • 1 ½ cups mozzarella cheese, shredded
  • 2 eggs, beaten, divided
  • 1 tablespoon Seven Barrels Raspberry Balsamic vinegar, plus extra for dipping
  • Dash of Italian seasoning
  • Sea salt and freshly ground black pepper, to taste
  • 1 package (17.25 ounce) frozen puff pastry, thawed (2 sheets)
  • 2 tablespoons sesame seeds, for garnish
  • Coarse sea salt, for garnish
  • Chopped rosemary, for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Heat 2 tablespoons of Seven Barrels Lemon Olive Oil in a large skillet over medium-high heat. Add the sausage and cook for about 5 minutes until it starts to brown, crumbling while cooking to separate the meat. Add the green onions and mushrooms and cook for another 5 minutes until the veggies are soft and meat is cooked through. Drain the fat and excess liquid, set cooked mixture aside to cool.
  3. In a large mixing bowl, combine cooked sausage mixture with dried cranberries or tart cherries, ricotta, mozzarella cheese, 1 beaten egg and 1 tablespoon Seven Barrels Raspberry Balsamic vinegar to make the filling. Season with a dash of Italian seasoning, salt and freshly ground black pepper.
  4. On lightly floured surface, roll one sheet of puff pastry into a large 12-inch square. Cut pastry sheet into 9 (4-inch) squares and brush edges with egg wash.
  5. Place 1 rounded teaspoon filling on each square; fold to make a triangle; seal with fingers or fork. Place the triangles on parchment paper or a silicone baking mat on a large rectangular baking sheet and brush egg wash over the top of the turnovers, pierce 3 slits on top of each one, and sprinkle with sesame seeds.
  6. Bake at 400 degrees F for 15-20 minutes or until golden brown. Meanwhile, repeat steps above with the remaining sheet of puff pastry and sausage, mushroom and cheese filling to make 9 additional turnovers. Bake again at 400 degrees for 15-20 minutes.
  7. Sprinkle sea salt and chopped rosemary (or thyme) on top of the turnovers for garnish. Serve immediately with Seven Barrels Raspberry Balsamic vinegar for dipping.

Notes

You can also substitute spicy Italian sausage or ground beef for the sweet Italian sausage. To make a thicker dipping sauce (Balsamic Glaze), heat the vinegar in a saucepan over medium high heat until it reduces by half, drizzle over turnovers or serve as a dipping sauce on the side.

http://www.theartfulgourmet.com/2017/11/09/holiday-sausage-mushroom-and-cheese-turnovers/

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

Kung Pao Beef

Kung Pao Beef w/ Cauliflower Rice

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

Steviva Recipe Ingredients

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

Kung Pao Beef w/ Cauliflower Rice

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

Kung Pao Beef w/ Cauliflower Rice

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

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

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4-6

Serving Size: 1 cup

Ingredients

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

Instructions

  1. MARINADE:
  2. Trim the fat from the steak all over and cut into 1-inch cubes. Combine the marinade ingredients in a large bowl and mix in the beef. Stir together to coat well, and place covered in the fridge for at least an hour to overnight.
  3. KUNG PAO:
  4. Heat the peanut oil in a wok or large sauce pan over medium heat, add chilies and cook for a minute until they begin to brown. Add garlic, ginger and cook for another minute. Turn heat up to high and add scallions, peppers, water chestnuts and chile flakes; saute for about 5 minutes until they begin to get soft and lightly browned. Add steak (remove from marinade and discard excess) and cook for about 3 minutes or so until beef begins to brown. Add soy sauce, rice wine, Chinese vinegar, Erysweet, Nectevia and chicken broth. Mix in the cornstarch, stirring well, to thicken the sauce. Toss in the roasted peanuts and serve over cauliflower rice with chopped cilantro, additional peanuts if desired.
http://www.theartfulgourmet.com/2017/10/31/kung-pao-beef-w-cauliflower-rice-sugar-gluten-free/

Kung Pao Beef w/ Cauliflower Rice

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

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

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

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

Twitter: https://twitter.com/steviva

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

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

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

Porcini Linguine w/ Spicy Beef + Mushroom Ragu

Porcini Pasta

So Fall is finally here guys! My absolute favorite time of the year – cooler temperatures, the leaves changing, sweaters, jeans and boots, leather jackets, crickets late in the day along with spectacular sunsets… and especially the FOOD!

Porcini Pasta

I had some gorgeous porcini linguine that I bought at the Rochester Downtown Farmer’s Market on hand, and thought a Spicy Beef and Mushroom Ragu sauce would be the perfect compliment for a savory tasty Fall pasta dish.

Porcini Pasta

I added some Crushed Hot Chili Pepper Spread  to the beef and mushroom mixture sautéed with shallots and garlic, which took the flavor and heat up just a notch…then added a little spicy marinara sauce, but not too much…

Porcini Pasta

After I cooked the pasta, I mixed the beef and mushroom ragu back into the pot, and tossed it all together with some of the reserved pasta water and  lots of parmesan cheese, just because.

Porcini Pasta

Of course I topped it all of with a generous sprinkle of fresh parsley and torn mozzarella cheese, salt and pepper… and it happily made my day.

Porcini Linguine w/ Zesty Beef + Mushroom Ragu

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4-6

This pasta dish has a savory umami flavor from the porcini mushroom linguine, along with a spicy beef and mushroom ragu zested up with some red chile pepper paste, shallots and garlic. Super healthy and delicious with some crusty Italian bread and olive oil and a glass of red wine.

Ingredients

  • * 1 pound porcini mushroom linguine
  • * 2 tbsp olive oil
  • * 3/4 pound ground beef
  • * 6-8 baby bella mushrooms, sliced
  • * 2 shallots, sliced thin
  • * 2 cloves garlic, minced
  • * 2 tablespoons spicy hot chili pepper paste (Colavita)
  • * 3/4 cup marinara sauce
  • * 1/4 teaspoon kosher salt
  • * Freshly ground black pepper, to taste
  • * 2-3 slices fresh mozzarella cheese, torn into pieces
  • * 2 tablespoons chopped fresh parsley

Instructions

  1. Cook pasta in salted boiling water for about 9-10 minutes until al dente, drain, reserving 1 cup of pasta water, and set aside.
  2. Heat 1 tablespoon of olive oil in a sauce pan over medium heat, cook the ground beef, about 5-7 minutes, drain and set aside.
  3. Add the additional tablespoon of olive oil and cook garlic, mushrooms and shallots for another 5 minutes or so until soft and cooked through. Mix into the cooked ground beef mixture and add spicy chili pepper paste and marinara sauce with some of the reserved pasta water until it's soft and mixes together into a sauce (but not overly saucy). Feel free to add more sauce and water to your liking for the desired consistency and thickness / thinness of the sauce.
  4. Toss the meat ragu in with the cooked pasta, add parmesan cheese. Season with salt and pepper to taste.
  5. Serve pasta with fresh torn mozzarella and chopped fresh parsley.
http://www.theartfulgourmet.com/2017/09/14/porcini-linguine-w-spicy-beef-mushroom-ragu/

Porcini Pasta

So easy and delicious with all the flavors of Fall. Enjoy!

{Things I Love} :: August 2017

Things I Love August 2017

Hey guys! Can you believe Summer is almost halfway over (or more??) Time really does fly when you’re having fun, doesn’t it! Summer is truly my favorite season and as August rolls in, I’ve had a great one so far! Lots of trips to see family and friends in Upstate New York, my guy down in South Florida and West Coast Florida to St Petersburg and Clearwater Beach, and fun weekends in the city and beaches in NYC.

As much as I love the beach and warm weather and sunny days, I start thinking about the crisp Fall days ahead – and all the delicious comfort food recipes and seasonal produce coming into play that makes my heart skip a beat..cozy soups, fresh gorgeous salads and hearty casseroles and pies and roasted dinners..mmmmm. But wait..it’s only August…

So to celebrate the season, here’s a few shoutouts to some of the amazing and fun places, people, recipes and things I’ve been loving on this Summer – it’s not quite over yet! Hope you’re having a fantastic one yourselves and getting plenty of delicious bites and drinks, travel, quality time with friends and family, and some sun, sand and surf in too.

Cocktails at Sandbar in the sun…and gorgeous sunsets on the west coast of Florida…and that’s just the beginning.

Sunset

So here’s a salute to the best Summer ever and a few of my favorite things worth a shout out….

Sandbar Delray

Boston’s Sand Bar, Delray Beach

I recently visited Boston’s Sand Bar in Delray Beach with my boyfriend after a day at the beach and what a fun place this is! They have great happy hour specials everyday with 1/2 price beer, wine and cocktails and beach bar bites like Smoked Fish Dip, Conch Fritters, Peel and Eat Shrimp, Mojitos and Margaritas.

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Definitely a fun casual spot with a Tiki Bar and beach vibe for a relaxing weekend afternoon in the sun on the patio…cornhole, music, beach, cocktails, sun, loungy couches…what else can you ask for?

Edna Lewis's Peach Cobbler

Edna Lewis’s Peach Cobbler

I don’t know about you, but there’s nothing better in the Summer than a baked fruit cobbler – especially fresh peaches topped with crisp buttery pastry and vanilla ice cream – definitely something to scream about and a fav refreshing, juicy Summer dessert!

Kingsley Street Soaps

Kingsley Street Artisan Soaps + Candles + Lotions, Syracuse NY

I am such a sucker for Summer Arts Festivals and I found this awesome soap, candles and lotions company at the Park Avenue Festival in Rochester, NY last weekend! The scents are amazing and made with all natural ingredients – I absolutely LOVE their Sandalwood soap and Tobacco Leaf & Amber candle. Divine.

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Harpoon Harry’s, Punta Gorda FL

My boyfriend and I stopped in here last minute on our way back home from St Pete, FL one night to take a quick break from driving and make a pit stop. We stumbled upon the town of Punta Gorda, a sleepy little marina town in Florida and discovered the Fisherman’s Village on Charlotte Harbor, where this place is located, and it had the most stunning sunset and waterside views I’ve seen in quite a while. It’s a fun, casual bar and restaurant (think Popcorn Shrimp, Crab Cakes, Raw Oyster Bar and Grouper Sandwiches – yum!) and definitely worth a stop if you’re driving down the coast of West Florida. They even have this amazing Sea Foam sugar scrub in the bathrooms to add to the ambience.

yeahhhhhh…I think I could live here 😉

Balsamic Tomato Basil Pasta with Fresh Ricotta

Balsamic Tomato Basil Pasta with Fresh Ricotta

This is one of my favorite Summer recipes ever. I created it for my client 7 Barrels, with their delicious Sweet Basil Olive Oil and Balsamic Vinegar to make a gorgeous fresh tomato sauce with garlic and onions and then topped it the pasta with fresh basil, ricotta and parmesan cheese. So easy and light – it’s truly Summer in a Bowl.

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The Classic East concert, Citifield NYC

A few weekends ago my Sister came to town for The Classic East concert which was amazing! All the classic 70’s bands were playing over 2 days out at Citifield stadium. We saw Journey, The Doobie Brothers, Fleetwood Mac, Earth Wind and Fire, Steely Dan and The Eagles! All my favorite bands on the planet!!!

Visit our Facebook page with more fun concert photos and live videos from the event!

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Dim Sum at Grand Restaurant, Flushing NY

On Sunday that same weekend, we decided to meet up with my Aunt Bonnie and Uncle Jim for some Dim Sum at the Grand Restaurant in the New City Mall in Flushing, (Chinatown in Queens). If you have never had Dim Sum before, you’re in for a treat! They basically sit you down at a big table and the servers come by with rolling carts full of Chinese appetizers and small plates and you order whatever you want off the cart and they tally up your bill as you go! We had delicious dumplings in all flavors, fried shrimp, sautéed Bok Choy, a delicious Coconut Gel, Mango Rice Pudding and Custard Egg Tarts for dessert. So delish and fun! But beware, all those small bites add up fast!

green chili chicken lasagna

Green Chile Chicken Lasagna, Son of a Southern Chef

I just discovered the awesome food blog, Son of a Southern Chef, who is nominated for a Saveur Blog Award this year – I love his Southern comfort food recipes, writing style, graphics and sassy voice and attitude! This Green Chile Chicken Lasagna is definitely on my list of recipes to try, along with his Mac & Cheese, Shepherd’s Pie, etc..yum!

Love Ceramics

Love Ceramics @love_ceramic

I just stumbled upon this Instagram page of Love Ceramics today and absolutely love their gorgeous colors and patterns! Perfect props for my food photography and just all around artsy and cool. LOVE is right 😉

No Bake Super Muesli Protein Bars

No Bake Super Muesli Protein Bars, Evoke Muesli

I recently discovered these guys at the Park Avenue Festival in Rochester NY last weekend too and love their organic muesli..especially the Cocoa Cherry Chai flavor! This recipe for no-bake protein bars sounds awesome for the Summer for a quick high protein snack when you need some energy.

Chocolate Cherry Pisco Sour

Chocolate Cherry Pisco Sour, Drinking with Chickens

I have not made this drink yet but I absolutely love Pisco Sours and anything made with chocolate and cherries. So there ya go. On my bucket list to make before the end of summer. YUM. And Drinking with Chickens is the funnest name EVER for a cocktail blog so you need to vote for them in the 2017 Saveur Blog Awards for best cocktail blog because – the chickens. #OMG.

Hot Chicken Sandwiches with Pickles and Slaw

Hot Chicken Sandwiches with Pickles and Slaw, Rachael Ray Show

Hello, spicy chicken sandwich on steroids. I think I love you. 

Pincher's Crab Shack

Pincher’s Crab Shack, Naples FL

Another fun place my BF and I discovered on our little road trip down the West coast of Florida a few weeks ago for his birthday. It’s a fun crab shack nestled on the coast of Naples, where you can eat to your heart’s content a massive amount of fresh seafood at Happy Hour from 4-7 pm. 1/2 price drinks and super cheap goodies like peel & eat shrimp, clam chowder, crab legs, and raw oysters for $1 with a killer view on the water? Fork, yeah. 

Peachy-Chipotle-Chicken-Tortilla-and-Avocado-Rice-Salad-with-Pan-Fried-Halloumi-1

Peachy Chipotle Chicken Tortilla and Avocado Rice Salad w/ Fried Halloumi, Half Baked Harvest

Um, yessss. More peaches. Mixed together with tons of lovely ingredients to make a super delish salad – cilantro, lime, fried halloumi cheese, chicken, greens, all tossed in a vinaigrette dressing and topped with tortilla chips and jalapeños. Could this be the perfect salad in my life? Yeah, I think so.

Grilled Flatbread recipes

5 Grilled Flatbread Recipes for Summer, Culture Mag

OK so Summer isn’t over yet right? And let’s not put away the grill too soon either! Culture Mag does it again with these five awesome grilled flatbread recipes – Corn Chowder Flatbread, Eggplant Relish and Ricotta, Shrimp and Mixed Herb Pesto, Prosciutto-Melon, and Tomato-Peach with Blue Cheese and Basil. YUM!

Check out my Instagram feed to see some more fun photos of my food, music and travel adventures 🙂

Oh, and don’t forget to check out my Artful Gourmet Facebook page too for more adventures and photos and videos. Hope you guys are having a rockin’ Summer! Stay tuned for my Fall favs next month 🙂

Maple Balsamic Quinoa Salad

Maple Balsamic Quinoa Salad

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

Maple Balsamic Quinoa Salad

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

Maple Balsamic Quinoa Salad

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

Maple Balsamic Quinoa Salad

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

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

Hope you’re enjoying your Summer – enjoy!

Maple Balsamic Quinoa Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Serves 4-6

Ingredients

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

Instructions

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

Notes

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

http://www.theartfulgourmet.com/2017/08/02/maple-balsamic-quinoa-salad/

Happy July 4th :: Best Deviled Eggs Ever

Best Deviled Eggs Ever

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

Best Deviled Eggs Ever

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

Best Deviled Eggs Ever

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

Happy July 4th and celebrate the season!

Happy July 4th :: Best Deviled Eggs Ever

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 4-6 servings

Serving Size: 2-4 deviled eggs

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

Ingredients

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

Instructions

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

Notes

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

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

Recipe adapted from Hillstone Restaurant Group

http://www.theartfulgourmet.com/2017/07/04/happy-july-4th-best-deviled-eggs-ever/

Happy Memorial Day + Some Favorite Recipes

Happy Memorial Day

Happy Memorial Day!

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

Memorial Day Cake

In honor of the holiday, I rounded up a few of my favorite recipes to celebrate. Wishing you all a lovely holiday, hopefully filled with family and friends, food and drink and grateful hearts to our heroes.

Dr Pepper Ribs

Spicy Dr. Pepper Ribs

Beach BBQ Burger

Beach BBQ Burgers

Thai BBQ Shrimp

Thai BBQ Shrimp

Sambal Chicken Skewers

Grilled Sambal Chicken Skewers

Lobster and Potato Chip Rolls

Lobster and Potato Chip Rolls

Coffee Marinated Steak

Coffee Marinated Steak 

Grilled Corn and Poblano Salad

Grilled Corn and Poblano Chile Salad

Watermelon Feta & Mint Salad

Watermelon Feta & Mint Salad

Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Summer Berry Shortcake

Summer Berry Shortcake

Happy Memorial Day

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

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

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

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

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

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