Bacon, Onion + Cheese Frittata for the New Year

Frittata hero

Bacon Onion Cheese Frittata

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

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

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

Bacon Onion Cheese Frittata

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

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

Bacon, Onion + Cheese Frittata

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 6-8

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

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

Ingredients

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

Instructions

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

Notes

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

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

 

Sausage, Zucchini + Mushroom Pasta {Gluten-Free, Organic}

TresOmega Gluten Free Pasta

 Sausage Mushroom Zucchini Pasta

The holidays are approaching so quickly (yay!) and during this time of year I love staying indoors and making some serious comfort food. Especially anything #Italian, made with #pasta. And #cheese. And #veggies.

Sausage Mushroom Zucchini Pasta

But that always comes with consequences, (note: stretchy pants, lol) and I’m trying to restrain myself a little bit by eating lighter and healthier until all the holiday parties start flooding in…(this weekend!)

Tresomega Coconut Oil + Quinoa Penne Pasta

I was invited to participate in the Tresomega Blogger’s Challenge again this year, so I decided to make a super delicious Italian pasta dish made with Tresomega Gluten-Free Quinoa Penne Pasta and their Organic Coconut Oil.

Sausage, Mushroom + Zucchini Pasta

I topped the pasta with some sautéed mushrooms, garlic, mire poix, zucchini, Italian sausage, roasted pecans and a sprinkle of Parmesan cheese. The sauce is super light too – made with chicken broth, a splash of brandy and a few tablespoons of half and half and some dried Italian herbs for a light, gorgeous flavor.

Sausage, Mushroom + Zucchini Pasta

Tresomega Quinoa Penna Pasta is made with a unique blend of organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich in vitamins and minerals and #organic white rice. And, it’s gluten-free, corn-free and certified organic. 

Sausage, Mushroom + Zucchini Pasta

They only use the highest quality ingredients, sustainably sourced and environmentally-sensitive to help promote a #healthy lifestyle. They are also dedicated to supporting a viable economic livelihood for farmers and promoting a #sustainable agricultural environment for future generations.

Sausage, Zucchini + Mushroom Pasta {Gluten-Free, Organic}

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Serving Size: 1 1/4 cups pasta

A super delicious Italian pasta dish made with Tresomega Gluten-Free Quinoa Penne Pasta and their Organic Coconut Oil, topped with some sautéed mushrooms, garlic, mire poix, zucchini, italian sausage and toasted pecans and a sprinkling of Parmesan cheese. The sauce is super light too, made with chicken broth, a splash of brandy and a few tablespoons of half and half, sprinkled with some italian herbs for a light, gorgeous flavor.

Ingredients

  • 2 tablespoons Tresomega Coconut Oil
  • 6 ounces ground pork Italian sausage
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 1 cup chopped mire poix (celery, carrots, onion)
  • 1 zucchini, sliced into demi lunes
  • 2 tablespoons fresh garlic, minced
  • 1 (8 ounce) package Tresomega Penne Pasta
  • 1/3 cup brandy or dry white wine
  • 1 cup organic chicken broth
  • 3 tablespoons half and half
  • Sea salt and freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon dried Italian herb seasoning
  • 1/2 cup dry roasted pecans
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Heat the coconut oil in a large skillet over medium-high heat. Add Italian sausage, mushrooms, mire poix, zucchini, and garlic and saute together stirring often, until sausage is crumbly and cooked through, about 8-10 minutes.
  2. Meanwhile, cook the pasta according to package directions, drain and set aside. Toss with a tablespoon of coconut oil to prevent pasta from sticking together while cooking the rest of the ingredients.
  3. Add the brandy (or wine) and let alcohol cook down until flavors are absorbed for about 2 minutes.
  4. Add the chicken broth to the mixture and bring to a boil. Reduce heat to medium and cook for another minute or so.
  5. Stir in half and half, season with salt and pepper, and red pepper flakes and italian seasoning.Cook for another few minutes on low heat.
  6. Serve the Sausage, Mushroom Zucchini sauce over the pasta and top with fresh grated Parmesan cheese.

Notes

You can also use any of the other Tresomega Quinoa pastas (fusilli, spaghetti, or elbows)

https://www.theartfulgourmet.com/2018/12/sausage-zucchini-mushroom-pasta-gluten-free-organic/

Tresomega Quinoa Pasta Varieties

Please also check out Tresomega’s other varieties of pasta – you can find and purchase their products online at: Tresomega.com, Sams.comAmazon.com and Walmart.com.

Sausage, Mushroom + Zucchini Pasta

Thanks to Tresomega Nutrition for sponsoring this post! Please share the love and enjoy more of Tresomega Nutrition’s products by visiting their website and connecting via social media:

Website: http://www.tresomega.com/
Facebook: https://www.facebook.com/TresomegaNutrition/
Twitter: https://twitter.com/tres_omega

I’d love to hear your comments below on the recipe and be sure to tag your shared posts with #tresomega #organicsforlife and #artfulgourmet @artfulgourmet!

This is a sponsored post from Tresomega Nutrition written by me. All opinions, recipes and photos are my own, and I only support products I love and use myself. Also, if you share this post or any of my other posts, recipes or photos, please be nice and tag my content with @artfulgourmet and include a link to the original post on The Artful Gourmet.

Thanks and Happy Holidays! 

Fig, Almond + Orange Vanilla Tart

Fig Vanilla Almond Tart 3

Fig Almond Vanilla Tart

So Fall is here – I know, I know, aren’t we all excited?! It’s definitely been a super hot Summer and I am in full baking and cooking mode with some new Fall recipes up my sleeve!

Fig Almond Vanilla Tart 2

I was invited to participate in the Keystone Pantry Allulose Blogger Recipe Challenge this year and decided to make a lovely Fig, Almond and Orange Vanilla Tart. It’s probably the most delightful thing I have ever made, tasted or set my eyes upon – why?

Fig Vanilla Almond Tart 3

Because, FIGS. Fresh ones. Nestled into a silky mascarpone and vanilla almond layer of creamy goodness with a hint of orange, spread on top of crunchy, light, buttery puff pastry. And topped with a few dollops and drizzles of orange fig jam and crushed almonds just to make life and this tart that much sweeter. (no pun intended)

Keystone Pantry Allulose

The good news is, the pastry cream is lower in sugar and calories because I substituted Allulose in place of honey and regular table sugar. Allulose is a rare natural sugar found in very small quantities in dates, dried figs, raisins and wheat, and also in other brown caramelized products such as caramel sauce, maple syrup and brown sugar.  It has the same chemical formula as fructose but because it isn’t metabolized by the body, it does not raise blood sugar or insulin levels (and studies show it can reduce blood sugar levels!) and has zero net carbs and only 21 calories per teaspoon.

It provides a taste and texture similar to sugar, and doesn’t have a bitter aftertaste like most non-sugar sweeteners. But, you will need to use a little more than regular sugar because it isn’t as sweet. It does have the same volume and browning characteristics as white sugar when used in baking, but browns faster than regular sugar so it may require a slightly lower temperature when cooking with it. It also comes in powdered/crystalline forms or as a liquid syrup.

Fig Vanilla Almond Tart 4

This recipe could absolutely be made with any other fruit you like that’s in season – maybe plums? or apricots? or berries? But there’s something so good about the sweet and tart figs mixed with the almond, vanilla and orange flavors that make this a harmonious dessert, perfect for brunch or to top off a weeknight Fall dinner.

Prepare puff pastry

First, defrost your puff pastry (if frozen, I use Dufour brand which is super light and crispy and buttery and delicious) and roll it out into a 9×13 inch rectangle (or any shape you like but about 1/2 inch thick). Sprinkle with a little flour on both sides on a silicone mat or parchment paper. Then score an edge around the pastry (or roll it over to create a rustic looking edge), and brush the edges with an egg white and water mixture to give the crust a lovely sheen.  Bake the pastry for about 20-25 minutes at 400 and let it cool on a wire baking rack while you make the Almond Vanilla Cream. 

ingredients

Mix all the ingredients (mascarpone cheese, almond paste, Allulose, agave, orange flower water and vanilla) in the bowl of a food processor,

ingredients mixed

until the mixture is blended smooth and creamy. 

spread cream on pastry

Spread the Vanilla Almond Cream on the baked puff pastry evenly with a spatula. 

add fresh cut figs

Top the pastry with quartered fresh figs,

add fig jam and crushed almonds

a few drizzles and dollops of orange fig jam, and crushed almonds. Cut into squares and serve immediately. 

Finished Tart

Devour. Repeat. 

Fig, Almond + Vanilla Orange Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 8.

Serving Size: 1 square slice (1/8 of tart)

A gorgeous Fall dessert made with puff pastry, fresh figs, almonds layered in a vanilla orange almond pastry cream made with Keystone Pantry Allulose, for a lighter and less sweet treat.

Ingredients

  • 1 sheet of puff pastry (if frozen - defrosted, Dufour brand)
  • 3 1/2 ounces almond paste, cut into small pieces
  • 2/3 cup mascarpone cheese
  • 2 tablespoons Keystone Pantry Allulose
  • 1 tablespoon agave syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange flower water
  • 7-8 fresh figs (quartered, stems removed)
  • 4 tablespoons orange fig jam, for garnish
  • 1/2 cup crushed almonds, for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Unwrap defrosted puff pastry sheet on a floured surface. Unfold, remove inner parchment papers and dust both sides lightly with flour.
  3. Score a 1-inch border on inner edges of pastry sheet or roll edges in to create a border. Brush border with egg wash and prick holes in the center of the pastry sheet with a fork. Place on a silicone mat on a baking sheet (or parchment paper).
  4. Bake for 20-25 minutes until golden brown and flaky. Let cool on a wire rack to the side while you make your pastry cream.
  5. In the bowl of a food processor, add all the ingredients (almond paste, mascarpone, Allulose, agave, vanilla, orange flower water) and blitz on high for about a minute or so. Scrape the sides and process again, until the mixture is blended well and creamy.
  6. With a spatula, spread a generous amount of the pastry cream on the cooled puff pastry.
  7. Top with fresh quartered figs in a rustic pattern on top of the cream.
  8. Dollop or drizzle the orange fig jam on top of the figs. Top with crushed (or sliced) almonds.
  9. Serve immediately.

Notes

You can also substitute other fruit to top this tart with (berries, apricots, plums,). Delicious for brunch or a weeknight dinner dessert.

https://www.theartfulgourmet.com/2018/09/fig-almond-orange-vanilla-tart/

Fig Almond Vanilla Tart 4

For more inspiration and information about Allulose, check out Lang’s Chocolate and Keystone Pantry products on FacebookTwitterInstagram, and Pinterest#Keystonepantry #Alluloserecipe

 

Mentioned in the NY Times #Food Section! :: Chicken French Recipe

Chicken Francaise (French)

In the NY Times Food Section today!

Hey guys! Exciting news! I am mentioned in the NY Times Food Section today in an article by food writer Julia Moskin about Chicken French (Francaise). 

I had the opportunity to do an interview with her (since I am originally from Rochester NY where the recipe is VERY popular and ubiquitous on every menu!) to discuss it’s origins and history, as well as discuss my Chicken French recipe and way of cooking and styling it, as well as variations on the recipe in different restaurants in Rochester and NY state. 

Chicken Francaise (French)

If you have never tried Chicken French, you absolutely must – it’s made with thinly pounded chicken (cutlets) sautéed in a light flour and egg batter, then bathed in a luscious lemony butter sauce with fresh parsley and garlic, served over pasta or green vegetables. It’s simply divine. And one of my favorite dishes to make from my hometown! 

Here’s a link to the article on the NY Times Food Section today as well as Julia’s recipe for Chicken French. 

Truffle Scallops Pasta w/ Mushrooms + Shallots

Truffle Scallops Pasta

Truffle Scallops Pasta w/ Mushrooms + Shallots

It’s Monday, the day after the Oscars and what a show that was! I actually enjoyed it this year, needless to say, and made a very special dinner to go along with it that I need to share with you all because it’s just THAT special. And amazing. And worthy of an Oscar in its own right 😉

Mardona Foods

I’ve partnered with MarDona Specialty Foods to create some recipes using their premium imported line of organic truffle oil, truffle butter, truffle rub, truffle sea salt and pasta. And, you guys – OMG. This stuff rocks. It has a beautiful bold aroma and true flavor of black and white truffles, not the scary imitation stuff that’s out there.

Truffle Scallops Pasta w/ Mushrooms + Shallots

My recipe for Truffle Scallops Pasta with Mushrooms + Shallots is super easy to make and absolutely delicious. The scallops are bathed in white truffle oil and a black truffle rub which is a concentrated powder rub made with authentic black truffles from Italy. The pasta dish also has Baby Bella mushrooms and sweet shallots sautéed in white truffle butter and olive oil, tossed with fettuccine in a white wine cream sauce, sprinkled with fresh Italian parsley, a dash of black truffle sea salt and freshly ground black pepper and grated Parmesan cheese and fresh Italian parsley. This is the stuff dreams are made of, folks.

First cook the pasta for about 8 minutes until al dente, drain and toss with a tablespoon of olive oil and set aside.

Add Truffle Rub to scallops

Meanwhile, rinse and pat dry your scallops, and coat them a light spray of White Truffle Olive Oil and some of the Black Truffle Rub, spreading around the scallops evenly to coat.

saute scallops in truffle butter

Heat a large saute pan over medium-high heat. Melt some of the White Truffle Butter with a tablespoon of olive oil and sauté the scallops for about 3 minutes on one side until they start to brown. Flip them over, and cook for another few minutes until cooked through and no longer opaque. Try to spoon some of the truffle butter/oil over the top as you are cooking them to coat the scallops and cook them evenly. Remove the scallops on to a plate and set aside.

Saute mushrooms and shallots

Add another tablespoon of the White Truffle Butter into the same saute pan, add the mushrooms and shallots, sprinkle with garlic powder (or add fresh garlic in the last 2 minutes of cooking) and cook for about 5-7 minutes until soft and cooked through.

Return scallops to the pan

Add the scallops back into the pan along with the mushrooms and shallots.

Add wine and cream

Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.

Toss in the pasta

Toss in the cooked pasta and stir together to coat with the sauce.

Add butter, parsley, parmesan cheese

Add some additional truffle butter, grated Parmesan cheese, fresh chopped parsley, a dash of Black Truffle sea salt and freshly cracked black pepper to taste.

Stir together to coat

Serve immediately with a glass of wine and some crusty Italian bread (with some more truffle butter of course!)

Serve immediately

Enjoy and savor.

Truffle Butter Scallops Pasta w/ Mushrooms + Shallots

You deserve it 😉

Truffle Scallops Pasta w/ Mushrooms + Shallots

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

This recipe for Truffle Scallops Pasta with Mushrooms + Shallots is super easy to make and absolutely delicious. The scallops are bathed in a black truffle rub which is a concentrated powder rub made with authentic black truffles from Italy. It also has Baby Bella mushrooms and sweet shallots sautéed in white truffle butter and olive oil, tossed with fettuccine in a white wine cream sauce, sprinkled with fresh Italian parsley, a dash of black truffle sea salt and freshly ground black pepper and grated Parmesan cheese and fresh Italian parsley. This is the stuff dreams are made of folks.

Ingredients

  • 1 pound fettuccine pasta
  • 1 pound sea scallops
  • Mardona White Truffle Olive Oil spray
  • 1 tablespoon Mardona Black Truffle Rub
  • 3 tablespoons Mardona White Truffle Butter, divided
  • 2 tablespoons olive oil, divided
  • 1/2 cup reserved pasta water
  • 1 container baby bella mushrooms, sliced
  • 1 shallot, minced
  • 1 tablespoon garlic powder or 2 cloves fresh garlic, minced
  • 1/4 cup white wine
  • 1/4 cup half and half or heavy cream
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons fresh Italian parsley, chopped
  • Dash of Mardona Black Truffle Sea Salt
  • Freshly ground black pepper, to taste

Instructions

  1. First cook the pasta for about 8 minutes until al dente, drain and toss with a tablespoon of olive oil and set aside.
  2. Meanwhile, rinse and pat dry your scallops, and coat them a light spray of White Truffle Olive Oil and some of the Black Truffle Rub, spreading around the scallops evenly to coat.
  3. Heat a large saute pan over medium-high heat. Melt a tablespoon of the White Truffle Butter with a tablespoon of olive oil and sauté the scallops for about 3 minutes on one side until they start to brown. Flip them over, and cook for another few minutes until cooked through and no longer opaque. Try to spoon some of the truffle butter/oil over the top as you are cooking them to coat the scallops and cook them evenly. Remove the scallops on to a plate and set aside.
  4. Add another tablespoon of the White Truffle Butter and olive oil into the same saute pan, add the mushrooms and shallots, sprinkle with garlic powder (or add fresh garlic) and cook for about 5-7 minutes until soft and cooked through.
  5. Add the scallops back into the pan along with the mushrooms and shallots. Add the reserved pasta water (about 1/2 cup) along with some white wine, cream and let simmer together for about 5 minutes or so until it reduces a bit.
  6. Toss in the cooked pasta and stir together to coat with the sauce. Add another tablespoon of white truffle butter, grated Parmesan cheese, fresh chopped parsley, a dash of black truffle sea salt and freshly cracked black pepper to taste.
  7. Serve immediately with a glass of wine and some crusty Italian bread (with some more truffle butter of course!)

Notes

The Black Truffle Rub is a fine powder, and quite concentrated, so be sure to not go too heavy handed with it. Make sure you rub it around the scallops in with the truffle oil to coat them evenly before sautéing them in the pan.

Add truffle sea salt and pepper to taste.

https://www.theartfulgourmet.com/2018/03/truffle-scallops-pasta-w-mushrooms-shallots/

Truffle Scallops Pasta w Mushrooms + Shallots

Check out MarDona Specialty Foods on Facebook  for more recipe ideas and their website to shop their entire line of gourmet food products. They also have a great line of pasta sauces, balsamic glazes, olive oils, vinegars, truffle tapenade, carpaccio and more.

MarDona Black Truffle Sauce

http://www.mardonausa.com

Spinach Artichoke Chicken & Bacon Flatbread Pizza

Pizza-hero2

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

Pizza Hero 3

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

Pizza-hero1

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

Spinach Artichoke Dip base

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

Onions-Bacon-base

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

Add Chicken

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

Top with Grated Cheese

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

Baked Pizza

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

PizzaHero4

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

You’ve made my life. ;)

Spinach Artichoke Chicken & Bacon Flatbread Pizza

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Makes 2 flatbread pizzas.

Serving Size: 1/2 flatbread pizza

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

Ingredients

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

Instructions

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

Notes

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

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

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

Pizza Hero 5

{Things I Love} :: Summer 2016

My {Things I Love} list is back for Summer 2016 with some fun and interesting objets de desir, places, people, books, recipes, photography, food and drinks that I’m currently crushing on – not necessarily ordered in terms of my favorite – but are all worthy of a huge shoutout for their awesomeness in my opinion. Something that I love but could not add to the list, is playing videogames and using ELO BOOSTING services, but anyways, here’s the list, until next time, Happy End of Summer, and Bon Appetit!

fresh fish cookbook

Fresh Fish Cookbook

Jennifer Trainer Thompson‘s new cookbook has gorgeous photography, amazing seafood recipes and great stories of her living along the New England coast, all the while demystifying how to cook fish simply and deliciously. You’ll find recipes for soups and chowders, shellfish, fish entrees, side dishes, desserts and beachy cocktails for your next Summer seaside feast.

Jennifer is the author of over 20 books, a self-professed hot sauce maker and chicken chaser, and author of the blog Jump Up and Kiss Me, where you can find more of her food stories and recipes.

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https://www.amazon.com/Fresh-Fish-Fearless-Grilling-Shucking/dp/1612123376

coconut rose petal ice cream

Coconut and Rose Petal Ice Cream w/ Cardamom Crumble

Not only is this a beautiful Summer dessert, it’s vegan, made with coconut milk and vanilla, fresh rose petals and a cardamom and oats crumble topping.  A dream come true.

Linda Lomelinos of Call Me Cupcake Blog

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Ken & Cook NYC

It’s currently #NYCRestaurantWeek, and we all know what that means. Bingeing on some of the most delicious food and drinks in NYC, without guilt of course, at $42 per person for dinner and $29 per person for lunch including appetizers, entree and dessert. I recently visited Ken and Cook with a friend for dinner the other night and I had a glorious feast of Ahi Poke Tuna, Seafood Ceviche, Filet Mignon with Basil Pesto Mashed Potatoes with a Chocolate Lava Cake w/ Salted Caramel Ice Cream and Tiramisu for dessert. With unlimited Prosecco on the house, at that. The atmosphere was lovely, the staff super attentive and gracious. In a great location in SoHo on Kenmore Street at the best table in the house. Must try – 100% delicious!

http://www.kenandcook.com

nora luther

Nora Luther Food Photography

Being a food stylist and photographer myself, of course I’m obsessed with all things food photography. I discovered Art Director Nora Luther’s food photos from another food blog I visit frequently and was blown away by her photos of food literally flying in the air.  So creative and very cool way to present food in a unique way.

blackberry crostata

Blackberry Chocolate Italian Tart with Coffee Creme Fraiche

OK. I absolutely love fruit tarts in the Summer. But blackberries and chocolate in a whole grain coconut flour crust? Topped with coffee infused creme fraiche? And what a gorgeous presentation at that, by Valentina of Hortus food blog. yes, please. 

pereg flours

Pereg Gourmet Alternative Flours

We all know that gluten-free is all the rage, and Pereg Gourmet just launched a new line of alternative flours this year to give consumers more cooking and baking options for gluten-free diets. They have 6 new varieties including Almond flour, Banana flour, Buckwheat flour, Chickpea flour, Coconut flour and Farro flour. All are gluten free except for the Farro, and are 100% natural, non-dairy and certified kosher. I was fortunate enough to get some samples myself, so it’s time to experiment with some fun recipes for Fall – hmmm, I’m thinking pizza, tarts and pies, homemade pasta..let’s see what I can come up with – stay tuned!

fried chicken gravy poutine

Fried Chicken and Gravy Poutine

O.M.G. – 5 words: fried chicken. gravy. fries. cheese curds. BACON. #yum

http://realfoodbydad.com/fried-chicken-and-gravy-poutine/

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The Capital Grille #GenerousPour Summer Promo

My friends and I visited The Capital Grille the other night on 42nd St in NYC to take advantage of NY Restaurant Week (yes, once again!) and to partake in their #GenerousPour Summer promo. For only $28, were able to taste a variety of 3 whites and 3 reds, handpicked by The Capital Grille to accompany our dinner menu. We had the Clam Chowder (super good!), Dry Aged NY Strip and Grilled Shrimp, Beef Tournados, and Pan-Seared Salmon (all amazing!) with Green Beans and Mashed Potatoes (to. die. for.) and an amazing Creme Brûlée (my favorite!!) for dessert.

My favorite wines were the Provenance Sauvignon Blanc from Napa CA, and the Beaulieu Vineyards Tapestry Cabernet (a bordeaux blend), also from Napa. We managed to stay for a few hours with full bellies and lots of generously poured vino and escaped for less than $100 each, including tip. Now that’s a delicious steal.

http://www.thecapitalgrille.com/events/the-generous-pour-wine-tasting

peach burrata salad

Peach Burrata Salad

This fresh summer salad is the perfect recipe for a light lunch or side dish for dinner. The saltiness of the prosciutto with the subtle heat of the red onion and the creaminess of the burrata is a seriously magical combination. And it’s stunning to look at too, is it not? I’m thinking a side of sparkling rose would just top it off beautifully.

http://www.designlovefest.com/2016/08/peach-and-burrata-salad/

french country cooking cookbook

French Country Cooking Cookbook

Another lovely cookbook from one of my favorite food bloggers, Mimi Thorisson of Manger. Filled with gorgeous as ever French styling and recipes and photos that will make your mouth water and wish you too were living in the countryside of France. Available Oct 25, and for pre-order on Amazon and Barnes and Noble online…can’t wait to get my hands on it!

lobster tails

Lobster Tails with Mojo de Ajo & Grilled Corn Salsa

I love anything grilled, and this recipe absolutely screams Summer. Grilled lobster tails with garlic, chipotle, cilantro and lime marinade and a side of grilled corn salsa with more spicy flavors like jalapeño, onions, and basil. Sounds divine. Must make tonight.

http://www.upcloseandtasty.com/blog/2014/july/lobster-tails-with-grilled-corn-salsa

caprese mac and cheese

4 Cheese Caprese Mac and Cheese

O.M.G. Pasta. Heirloom tomatoes and basil. All baked into a bubbly pot with 4 melty cheeses – cheddar, havarti, mozzarella and brie. Tieghan from Half Baked Harvest does it again. Gorgeous and delicious as always.

 

Cheesy Baked Pasta w/ Sausage & Summer Veggies

Cheesy Baked Pasta with Sausage and Summer Veggies

Ah, it’s almost the end of Summer and I keep thinking, where has it gone? Along with Summer comes lots of fresh veggies like zucchini, bell peppers, mushrooms and yellow squash that I just can’t get enough of!

Colavita

I recently received a lovely care package from my client Colavita, who sent me some delicious pasta, sauces, olive oils and vinegars to sample, which inspired me to make this Cheesy Baked Pasta with Sausage and Summer Veggies. 

Cheesy Baked Pasta with Sausage and Summer Veggies

It’s a tasty and healthy twist on traditional Baked Ziti, using Colavita Fusilli pasta with sweet Italian sausage and lots of colorful summer veggies like zucchini, squash, bell peppers, mushrooms, onions and garlic. I sautéed everything in Colavita Extra Virgin olive oil with a splash of Colavita Chardonnay White Balsamic vinegar for some extra sweet and tangy flavor.

Cheesy Baked Pasta with Sausage and Summer Veggies

I used their Colavita Tomato Basil sauce mixed in to the pasta and veggies along with fresh oregano and basil. AND it has three (3!!) cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy – all baked into a big pot of bubbly goodness.

Cheesy Baked Pasta with Sausage and Summer Veggies

Look. At. This. Cheesy Baked Pasta Goodness. YUM.

Cheesy Baked Pasta with Sausage and Summer Veggies

It’s the perfect dish for a quick and healthy weeknight dinner – and is great served with a green salad and some crusty Italian bread (dipped in Colavita olive oil and vinegar of course!) Enjoy!

Cheesy Baked Pasta w/ Sausage and Summer Veggies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6-8

This is a tasty and healthy twist on traditional Baked Ziti, using Colavita Rotini pasta with Italian Sausage and lots of colorful summer veggies like zucchini, squash, mushrooms, onions and garlic! It also features Colavita Tomato Basil sauce mixed with three cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy baked into a big pot of bubbly goodness. Perfect for a quick weeknight dinner served with a green salad and crusty Italian bread.

Ingredients

  • 1 pound Colavita Fusilli pasta, uncooked
  • 1 pound sweet Italian sausage, ground
  • 2 tablespoons Colavita Extra Virgin olive oil, divided
  • 1 tablespoon Colavita Chardonnay White Balsamic vinegar
  • 1 cup yellow squash, chopped
  • 1 cup zucchini, chopped
  • 1 cup mushrooms, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1-16 ounce jar Colavita Tomato Basil sauce
  • 1 cup mozzarella cheese, shredded
  • 1 cup Parmesan/Asiago cheese, grated
  • 1 cup part-skim ricotta cheese
  • 1 large egg, beaten
  • 2 tablespoons fresh basil, chopped
  • 2 teaspoons fresh oregano, chopped
  • 1 teaspoon sea salt (add more to taste)
  • 1/2 teaspoon freshly ground black pepper (add more to taste)
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Cook pasta according to package directions (about 9 minutes for al dente), drain.
  2. Preheat oven to 400 degrees F.
  3. Heat a large skillet over medium-high heat and add one tablespoon of olive oil to the pan. Cook sausage until no longer pink, drain fat and set aside.
  4. Add additional tablespoon of olive oil to the pan, and add squash, zucchini, mushrooms and bell pepper. Saute for 5-7 minutes until soft. Add minced garlic and balsamic vinegar and cook for another minute or two. Add the cooked sausage back into the pan.
  5. Stir in the tomato sauce, 1/2 cup of mozzarella and 1/2 cup of Parmesan/Asiago cheese and reduce heat to medium-low. Cover and cook for another 5 minutes until cheese is melted.
  6. Meanwhile, add the ricotta cheese to a mixing bowl and stir in beaten egg, fresh herbs, salt, pepper and red pepper flakes.
  7. Place the cooked pasta in a large pot and add the sausage-veggie-tomato sauce mixture, stirring well. Fold in the ricotta-egg-herbs mixture until thoroughly combined.
  8. Spoon the pasta mixture into an 8x8 square glass or ceramic baking dish. Sprinkle with remaining mozzarella and Parmesan/Asiago cheese evenly over the top.
  9. Bake at 400 degrees F for 15 minutes until cheese is bubbly and browned.
  10. Let cool for a few minutes, serve hot with a green salad and crusty Italian bread.

Notes

You can also substitute Colavita penne, shells, farfalle or ziti for the fusilli pasta.

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https://www.theartfulgourmet.com/2016/08/cheesy-baked-pasta-w-sausage-summer-veggies/

Cheesy Baked Pasta with Sausage and Summer Veggies

Cheesy Baked Pasta with Sausage and Summer Veggies

Colavita has a great line of Italian gourmet food, olive oils, vinegars, pastas,  condiments and other specialty foods, which makes them one of my favorite brands for quality Italian cooking.

Check out their Facebook page, Twitter page, Pinterest and Instagram pages for more great recipes and cooking ideas!

Note: I received complimentary products from Colavita but was not compensated for this post. All photos, copy, recipes and opinions are my own. Please do not share, distribute or use any content without my permission.

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

 

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

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.

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