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August 2, 2017March 6, 2020

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!

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.

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.

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

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

Notes

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

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

October 17, 2015April 12, 2021

Beef Enchilada Tortilla Casserole for Game Day!

It’s finally Fall (Yay!) and football season is in full force which means fun tailgating and parties with friends mixed with lots of delicious football party food and drinks! My favorite time of year.

I’ve partnered with Mission Foods to create a delicious Game Day recipe for serving a crowd with their awesome flour tortillas, and I present to you my Beef Enchilada Tortilla Casserole.

It’s made with ground beef and taco seasoning, onions, garlic, corn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. You can also serve it with some sour cream and cilantro for extra garnish, if you like, on the side.

I love making casseroles and one-pot dishes in the Fall, and especially for parties with friends because they’re easy to make and easy to transport and serve, and they are usually a huge hit on the food table! This one will disappear fast so you might want to double the recipe for a big crowd – trust me!

I’m also hosting a giveaway for my readers to win 2 packs of Mission Foods Tortillas – all you need to do is leave a comment and your email below telling me how you would use the tortillas to make a delicious recipe for your Fall Football party! A winner will be chosen at random.

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

Yum

Beef Enchilada Tortilla Casserole for Game Day!

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6-8

Serving Size: 1 wedge

This Beef Enchilada Tortilla Casserole is a super easy and tasty dish to make for Football season! Made with Mission Foods flour tortillas, all layered with a spicy enchilada beef, mixed with onions, garlic, corn, tomatoes, broth and jalapeño and lots of cheese in the layers and on top! Garnished with scallions, sour cream and cilantro if desired...and DIG IN!

Ingredients

1 pound ground beef
1/2 onion, chopped
1 tablespoon butter
2 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1 cup beef broth
1/2 packet taco seasoning
1 cup petite diced tomatoes and juice (or 1 8-ounce can tomato sauce)
1 cup frozen corn
1 jalapeno, chopped
4 large Mission Foods flour tortillas
1 6-ounce package shredded Mexican Blend cheese (Colby, Monterey Jack and Cheddar)
1-2 scallions, sliced, for garnish
1/2 cup sour cream, for garnish (optional)
2-3 tablespoons cilantro, chopped, for garnish (optional)

Instructions

Preheat oven to 400 degrees F.
Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to pan and cook for about 5-6 minutes until browned and crumbled.
In a separate medium saucepan, melt the butter and sauce the garlic for 1 minute until lightly golden, sprinkle with flour and stir, cooking for 30 seconds.
Add broth, taco seasoning, tomatoes, corn and jalapeños to the saucepan and bring to a boil.
Reduce heat and simmer for about 5 minutes.
Add 1 1/2 cups of the tomato-corn-jalapeno mixture to the cooked ground beef and onions in the large saute pan, mixing together and reserving the rest for the top layer of the casserole.
In a 9-inch pie plate, place 1 tortilla on the bottom. Top with 1 cup of the beef mixture, and sprinkle with a layer of the shredded cheese. Repeat layers 2 more times, ending with the 4th tortilla on top.
Spread the reserved tomato mixture over the tortilla and top with the rest of the shredded cheese.
Bake at 400 degrees for about 10 minutes until cheese is melted and golden.
Let cool slightly, then cut into wedges and serve with sliced green onions, and sour cream and cilantro (if desired).

Notes

You can also substitute ground turkey or chicken for the ground beef. For a large crowd, I suggest doubling the recipe to make two casseroles as this one will disappear fast!

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https://www.theartfulgourmet.com/2015/10/beef-enchilada-tortilla-casserole-for-game-day/

STEP-BY-STEP PHOTOS

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March 3, 2014November 29, 2020

Spicy Thai Chicken Peanut Noodles

I don’t know about you, but Thai food is one of my favorite foods ever. I love the harmony of flavors and textures in Thai food that all play together like a perfect symphony. One of my all time favorites is Thai Peanut Noodles – similar to Pad Thai, but with a smooth peanut sauce with a hint of heat. I decided to kick it up a notch by adding some Spicy Thai Chicken that pairs perfectly with the creamy peanut-y noodles.

This dish is a gorgeous combination of spicy, savory and sweet with a marinade base for the chicken made with sesame, honey, soy sauce, garlic, and chile sauce, mixed with acidic notes of rice vinegar. It’s the perfect marriage of varying textures from the chewy noodles, crunchy peanuts and water chestnuts, all bathed in a smooth and luscious damn-good-peanut-sauce. Then to perfect it even more, it’s topped with fresh bright flavors of cilantro, lime and scallions. It’s so good, it just might be illegal. And don’t be ashamed to dig in right out of the pan. Grab some chopsticks, a pal or two and go to town. It’s rustic Asian comfort food at its best. Serve with a sweeter wine such as a Riesling, which pairs nicely with the spicy Asian flavors in this dish.

Spicy Thai Chicken Peanut Noodles

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 6-8

Ingredients

Spicy Chicken Marinade:
2 tablespoons sesame oil
6 tablespoons soy sauce
2 tablespoons Rice Vinegar
1 tablespoon Sriracha hot sauce
1 tablespoon Thai Garlic-Chile Sauce
1 tablespoon minced garlic
2 tablespoons honey
1 teaspoon sesame seeds
1 teaspoon white pepper
1/2 teaspoon dried ginger
Thai Peanut Sauce:
2 teaspoons soy sauce
1 cup peanut butter
2 cups chicken broth
2 tablespoons Thai Garlic-Chile Sauce
1 teaspoon honey
1 teaspoon salt
Squeeze of fresh lime juice
Chopped peanuts, for garnish
Fresh squeezed lime, for garnish
Chopped Cilantro, for garnish
Sliced scallions, for garnish
Canola oil cooking spray
2 pounds chicken breast cutlets, sliced into thin strips
1 can water chestnuts, diced
1 package Thai Rice Noodles (flat, wide or Pad Thai)

Instructions

Prepare Spicy Chicken Marinade:
In a large mixing bowl, add all nine ingredients (sesame oil through dried ginger) along with sliced chicken breast and mix together thoroughly, coating chicken well. Top with plastic wrap and let chicken marinade in the refrigerator for at least 30 minutes up to 2 hours.
Once chicken is done marinating, bring a large pot of salted water to a boil and cook Thai noodles according to package directions, drain and rinse in cold water to stop cooking. Set aside.
Meanwhile, heat a large saute pan over medium heat, spray with cooking spray and saute chicken for approximately 8 minutes until cooked through and no longer pink. Add diced water chestnuts and saute for another minute or two until soft and heated through. Note: Make sure to drain and discard extra marinade off the chicken before sauteing to allow the chicken to brown in the pan and not steam. Reduce heat to low, cover and keep warm.
Make the peanut sauce: combine soy sauce, peanut butter, broth, garlic-chile sauce, honey, salt and lime juice in a medium saucepan over medium heat, mixing and stirring well until sauce is smooth and blended. Toss noodles together with peanut sauce.
Add the peanut noodles into the large pan with the cooked chicken and water chestnuts, toss together well with tongs to blend the flavors and ingredients. Squeeze fresh lime juice over the top, and garnish with chopped peanuts, cilantro, and sliced scallions. Add additional red pepper flakes or garlic-chile sauce for extra heat, as desired.

Notes

A sweet German Riesling wine would pair well with the spicy acidic flavors in this Asian dish.

https://www.theartfulgourmet.com/2014/03/spicy-thai-chicken-peanut-noodles/

April 7, 2013January 31, 2017

Citrus Honey Soy Chicken with Toasted Almond Farro

Tuscan Fields, provider of organic, Italian farro, is offering a scholarship to this spring’s Eat Write Retreat food bloggers conference in Philadelphia. They sent some of their delicious samples to me to create a farro recipe for a chance to win a scholarship to the conference this year!

If farro is new to you, you’ll love discovering this ancient grain made of 100% organic semi-pearled farro. It has a mellow, nutty taste, a pleasing “al dente” texture when cooked, and offers loads of nutrients in each bite. Plus, it’s versatile enough to elevate side dishes, salads, soups and main courses to culinary excellence. You can use farro in place of white or brown rice, couscous or pasta and pair it with roasted vegetables, meats and poultry or make a fresh spring salad with farro as your whole grain base, layered with vegetables, fruit or fresh herbs tossed in a vinaigrette dressing.

I decided to create a recipe for Citrus Honey Soy Chicken with Toasted Almond Farro – made with stir-fried chicken marinated in honey, soy sauce, orange juice, garlic, sriracha hot sauce, ponzu sauce, white pepper, black and white sesame seeds, and water chestnuts topped with green onion, fresh orange slices and toasted almonds over a bed of cooked farro. The sauce has a sweet and tangy zing that pairs great with the nutty farro and toasted crunchy almonds. The fresh orange slices give it a fresh and healthy twist.

I am lovin’ this grain – and plan to come up with some other cool recipes to make with it!

Learn more about Tuscan Fields Farro

Learn more about Eat Write Retreat food bloggers conference

Citrus Honey Chicken with Toasted Almond Farro

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4

Ingredients

CITRUS HONEY CHICKEN
1/4 cup organic wildflower honey
freshly squeezed juice from half of a large navel orange (about 1/4 cup)
1 tablespoon soy sauce
1 tablespoon citrus Ponzu sauce
1 tablespoon Sriracha (asian hot sauce)
1/2 tablespoon grated fresh ginger
1 teaspoon sesame oil
3 garlic cloves, minced
1 tablespoon black and white sesame seeds
White pepper, freshly ground, to taste
1 tablespoon canola oil
1 can water chestnuts, diced
4-5 boneless, skinless chicken thighs, cut into medium-size chunks
TOASTED ALMOND FARRO
1 box Tuscan Fields Organic Farro Perlato
1 orange, peeled and sectioned
1/2 cup almonds, toasted
2 green onion, sliced for garnish

Instructions

CITRUS HONEY CHICKEN WITH TOASTED ALMOND FARRO
To make the Citrus Honey marinade, add the first ten ingredients into a large mixing bowl and stir together well.
Add the chicken pieces, stirring to coat, then cover with plastic wrap and let marinate in the refrigerator for up to one hour.
Meanwhile, rinse farro in a colander under cold water and then cook in salted boiling water for approximately 20 minutes, drain and set aside.
Toast almonds in a saute pan over medium heat for about 5-7 minutes until lightly browned.
Peel and section oranges and slice the green onions.
Once chicken is done marinating, heat 1 tablespoon of oil in a large saute pan or wok over medium-high heat.
Add the water chestnuts and saute for a few minutes.
Remove chicken pieces from marinade, shaking off extra sauce and set marinade aside (do not discard).
Add chicken to the saute pan and cook for approximately 8-10 minutes until chicken is no longer pink and starts to brown.
Pour the reserved marinade into the pan with the chicken and water chestnuts and stir thoroughly, cook for another few minutes on medium-low heat to let the sauce thicken a little bit.
To serve, make a bed of farro on to each dinner plate. Top with the chicken and water chestnut sauce mixture.
Garnish with toasted almonds, sliced green onions, fresh orange slices, and additional white pepper to taste.

https://www.theartfulgourmet.com/2013/04/citrus-honey-soy-chicken-with-toasted-almond-farro/

All photographs, copy and content on this website are copyrighted © 2010-2013 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute without expressed permission from me first. Thanks!

May 8, 2011March 8, 2013

On the Menu: Cooking with Fresh Seasonal Ingredients

Spring has arrived! It’s my favorite time of year when everything comes alive…flowers are blooming, streets are buzzing, the sun is shining, and the freshest fruits and vegetables are available at the local markets. Asparagus, Strawberries, Avocados – three lovely, seasonal ingredients perfect for a light and refreshing Spring menu. The salad has marinated strawberries in a Strawberry Balsamic Viniagrette, which gives them a sweet, tangy flavor – a perfect complement to the crunchy toasted almonds, bacon and avocado in this delicious spring salad. The Scallops are pan-seared in a roasted garlic chardonnay marinade with a splash of lemon, served with a side of sautéed fresh asparagus. Enjoy!

Pan Seared Scallops with Garlic and Lemon and Sauteed Asparagus

Ingredients

16 Large Sea Scallops
¼ c. Roasted Garlic Chardonnay Marinade (Tavern on the Green)
2 tbsp EVOO
1 lemon, sliced into wedges
Lemon Pepper (Trader Joe’s)
1-2 Green Onions, sliced
Handful of fresh parsley, chopped
Kosher Salt to taste

Preparation

In a plastic freezer bag, place scallops and ¼ c. marinade and lemon pepper, coat scallops well. Marinade in the refrigerator for at least 1 hour.

Chop the green onions and parsley and reserve for topping the scallops.

Cut off the ends of the asparagus (tough parts of the stem), rinse and pat dry. In a pre-heated sauté pan over medium-high, sauté the Asparagus in a tablespoon of olive oil with a splash of lemon juice and lemon pepper for about 5-6 minutes until cooked through.

After scallops are done marinating, take them out of the bag and dry off with paper towels. Place them in the same sauté pan, adding remaining 1 tbsp. olive oil and a sprinkle of kosher salt and lemon pepper.

Sear the scallops for approx. 2-3 minutes per side until browned and cooked through. Sprinkle scallops with some fresh lemon juice and remove from pan.

Place asparagus and scallops on a plate and garnish with chopped green onions, parsley and a lemon wedge.

Serves 4.

Strawberry, Bacon and Avocado Salad with Toasted Marcona Almonds

Ingredients

1 lb of mixed lettuce
1 pint of fresh strawberries, sliced
4 slices of bacon, cooked and crumbled
1 ripe avocado, sliced
½ cup of Rosemary Marcona almonds, toasted (Trader Joe’s)
3 green onions, sliced thin
3 tbsp of EVOO
3 tbsp of Strawberry Balsamic Vinegar (Tavern on the Green)
1 tbsp Dijon mustard
Kosher salt and fresh ground pepper

Preparation

Slice the strawberries into thin slices and place in a sealable plastic bag with the 2 tbsp Strawberry Balsamic vinegar in the refrigerator, let marinade for about an hour.

Prepare salad dressing, mix olive oil, 1 tbsp balsamic vinegar, salt and pepper, and mustard together, slowly whisking in oil until it is mixed well and set aside.

Fry bacon in a pan until cooked well and drain on paper towels. Let bacon cool and crumble for salad topping. Set aside.

Rosemary Marcona Almonds and Green Onions

Place almonds in a separate pre-heated medium-sized pan with a drizzle of olive oil and sprinkle kosher salt over the nuts. Cook and stir for about 10-15 minutes until golden brown and toasty.

Slice the avocados and green onions.

In a large salad bowl, toss the lettuce and vinaigrette together, mixing well, and top salad greens with the marinated strawberries and sliced avocados.

Garnish the salad with crumbled bacon, green onions, toasted almonds, and a sprinkle of salt and pepper to taste.

Serves 4.