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.

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

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

Spinach Artichoke Dip base

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

Onions-Bacon-base

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

Add Chicken

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

Top with Grated Cheese

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

Baked Pizza

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

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!

http://www.theartfulgourmet.com/2017/06/02/spinach-artichoke-chicken-bacon-flatbread-pizza/

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{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…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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http://www.theartfulgourmet.com/2016/08/05/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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http://www.theartfulgourmet.com/2015/06/30/summer-veggie-frittata-time-to-relax/

 

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

Yum

Lemony Rosemary Chicken Pasta with Greens and Beans

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


Lemony Rosemary Chicken Pasta with Greens and Beans

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

Lemony Rosemary Chicken Pasta with Greens and Beans

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

Lemony Rosemary Chicken Pasta with Greens and Beans

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

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

Lemony Rosemary Chicken Pasta with Greens & Beans

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6

Serving Size: 1 1/2 cups

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

Ingredients

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

Instructions

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

Notes

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

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

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

Rustic Pizza with Grapes, Shallots, Ham & Thyme

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

Rustic Pizza with Grapes, Shallots, Ham & Thyme


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

Rustic Pizza with Grapes, Shallots, Ham & Thyme

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

Rustic Pizza with Grapes, Shallots, Ham & Thyme

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

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

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

Rustic Pizza with Grapes, Shallots, Ham & Thyme

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

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 10 minutes

Yield: 6-8

Serving Size: 1 slice/wedge

Ingredients

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

Instructions

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

Notes

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

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

 

Gutsch’s Linguine and Clams

linguini and clams

linguini and clams

As the New Year begins, so do New Years resolutions. Some of them we keep, some of them we don’t, but one of them we universally all decide is to eat healthier and shed a few pounds from all the holiday gatherings and fat-laden food. So, back to reality it is. Starting today. Holiday over. Back to work. Back to the gym. A pledge to living healthier, eating healthier and cooking healthier. A fresh start for the New Year. For my last hoorah, my Mom and I decided to make one last supper before the regimen begins: Gutsch’s Linguine and Clams. Who is Gutsch you might ask? He was a newscaster up in Rochester, New York and his amazing recipe became famous once it was published it in the newspaper about 25 years ago. Since then, it’s been a family favorite and a dish we make every year when I come home to visit the family.

Bacon. Butter. Garlic. Black Olives. Parsley. Clams. Pasta. Delicious melt-in-your-mouth flavor and OMG – so not a diet friendly dish. But you know what? You might as well enjoy your Last Supper and go all out, so that I did. And I enjoyed every last bite of it. Now, back to the New Year’s resolutions.


Gutsch’s Linguine and Clams

Yield: 2-4 servings,

Ingredients

  • 4-5 slices of bacon, cut ¼” strips
  • 1/8 cup sliced green onions
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 1 - 6.5 ounce can chopped clams (or baby whole clams)
  • ¼ c. sliced black olives
  • 1/8 c. snipped parsley
  • 1/16 teaspoons black pepper
  • 6 ounces linguine pasta

Instructions

  1. Cook bacon in a large skillet until crisp and drain, reserving 1/8 c. drippings in the skillet. Set bacon aside.
  2. Cook onion and garlic in drippings until tender, not brown. Stir in butter until melted**. Drain clams, reserving liquid.
  3. Add clams, bacon, olives, parsley and black pepper and stir together.
  4. Add half of the reserved clam liquid, heat through and keep hot over low heat**. Meanwhile, cook linguine and drain. Mix together with the clam mixture in the pan and place in a warm serving bowl. Top the pasta additional parsley and freshly cracked black pepper for garnish.
  5. Serve this dish with a green salad, crisp white wine and some crusty Italian bread. Delish!!
  6. **You can also throw a little white wine in with the clam liquid and let it simmer down and substitute olive oil for the butter if desired.
http://www.theartfulgourmet.com/2015/01/04/gutschs-linguine-clams/

 

linguini and clams 2

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

KA_Blog_SconeCalzone

 

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


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

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

 

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

 

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

 

Scone Calzones

 

Scone Calzones

Rotelle with Sausage, Peppers, Spinach and Ricotta w/ Fresh Basil Marinara Sauce

SausagePasta-hero

Sausage Pepper Spinach Pasta

So it’s finally beginning to feel like Fall around here in the Big Apple. The temperatures have dropped into the low 50s and it’s been raining like crazy for days. Enough to make you feel a little bit down, but also the crisp air, wet leaves and grey skies kind of make me feel nostalgic and excited for the holidays coming ahead. (November is also my birthday month so celebrations are in order in a couple of weeks!)

Also this dampening weather is a great excuse to make some homey comfort food, curl up under a blanket and read a good book! I absolutely love Italian food and usually get a craving for Rigatoni Bolognese or Lasagna on chilly days like these. I thought I would do something a little different and make some yummy pasta with spicy Italian Pork Sausage, some bright and colorful peppers, a few handfuls of healthy iron-rich spinach, and a homemade marinara sauce with fresh basil, topping the pasta dish off with some fresh ricotta and grated Parmigiano-Reggiano cheese and red pepper to give it some extra zing (yes, I do like my food on the spicy side!)


Sausage Pepper Spinach Pasta

It’s really an easy dish to prepare and after making my own sauce I can definitely tell a difference from store-bought pasta sauce, which this one puts to shame on all fronts! I bought some Campari Italian tomatoes that are sweet and little and absolutely adorable (I got them at Fairway on 2nd Ave but I’m sure you can find them at other grocery stores). And the homemade sauce is soooo good with the spicy sausage, savory sautéed peppers, onions, spinach and garlic! (And hey, a little bit healthier than a fattening super cheesy-baked pasta dish I normally crave!)

The fresh ricotta and grated Parmigiano-Reggiano cheese give it a creamy, tangy contrast to the spicy, savory flavors in the dish. All you need is some crusty bread and a nice medium-bodied Italian wine such as Nero d”Avola (from Sicily and a bit fruity and herby), Barbera (from Veneto with hints of black cherry and licorice) or a Bonarda (from Northern Italy with hints of black fruits, violet and black pepper). If you prefer white wine, go for a Pinot Grigio or even a Riesling which is a little sweeter and a good balance for the hearty, spicy flavors in the pasta.

Buon Appetito!

Sausage Pepper Spinach Pasta

Rotelle with Sausage, Peppers, Spinach and Ricotta with Fresh Basil Marinara Sauce

Yield: 4 to 6 servings

I absolutely love Italian food and usually get a craving for Rigatoni Bolognese or Lasagna on chilly days like these. I thought I would do something a little different and make some yummy pasta with some spicy Italian sausage, some bright and colorful peppers, some healthy iron-rich spinach and to top it off, make my own fresh marinara sauce with some fresh basil, topping the pasta dish off with some fresh ricotta and grated Parmesan cheese and some red pepper to give it some extra zing (yes, I do like my food on the spicy side!)

Ingredients

  • Fresh Basil Marinara Sauce
  • 3 pounds fresh plum tomatoes, blanched, peeled and seeded
  • 1/4 cup extra virgin olive oil
  • 2 large garlic cloves, minced
  • Pinch of red pepper flakes
  • Sea salt, to taste
  • 4 fresh basil leaves, torn into bits
  • 1 pound Rotelle pasta (or sub Gemelli, Gigli, Fusilli or Festonati)
  • Sausage, Peppers and Spinach:
  • 2 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • ½ teaspoon red pepper flakes
  • ½ pound ground pork sausage (spicy or sweet, you choose)
  • ½ onion, chopped
  • ½ red pepper, chopped
  • ½ orange pepper, chopped
  • 2-3 cups fresh baby spinach leaves
  • A few fresh basil leaves, torn
  • Ricotta and Parmesan Cheese:
  • 2 ounces Parmigiano-Reggiano cheese (1/4 cup grated)
  • 1 1/2 cups ricotta cheese
  • Sea salt and freshly ground pepper
  • A small handful of minced chives, for garnish

Instructions

  1. Make the Sauce:
  2. Blanch the tomatoes in boiling water for 1-2 minutes, and shock in ice water. Peel the tomatoes and cut in half, and de-seed. Place the tomatoes and sea salt into the large work bowl of a food processor and pulse on medium speed until tomatoes are finely pureed. Set aside.
  3. Heat a large saucepan over medium heat. Sauté the garlic and red pepper flakes for a few minutes, then add the tomato puree and cook for about 25-30 minutes at a steady simmer (lower heat if it starts boiling), stirring occasionally, until the sauce is thickened and cooked through. Add in the fresh torn basil and remove from heat and set aside.
  4. Note: If making the sauce ahead of time, store in a sealed container in the refrigerator. It will stay fresh for up to 5 days or in the freezer for up to 2 months.
  5. Cook the pasta:
  6. Bring a large pot of salted water to a boil. Cook the pasta for about 10-12 minutes until al dente. Drain and return to pot. Add fresh marinara sauce and toss to combine; throw in a little extra grated Parmesan cheese and set aside.
  7. Make the sausage, peppers and spinach:
  8. Preheat a large sauté pan over medium-low heat.
  9. Add onion and bell peppers to the bowl of your food processor and pulse at medium speed until chopped into a small dice.
  10. Heat olive oil in the sauté pan, add garlic and red pepper flakes. Sauté for about 1 minute on medium-low heat until lightly golden. Increase heat to medium high, add sausage and cook until well browned and no longer pink. Drain the cooked sausage mixture on paper towels and place in a large mixing bowl.
  11. Heat additional tablespoon of olive oil and sauté onions and peppers until soft and onions are translucent, about 5-7 minutes. Add baby spinach and sauté for another 1-2 minutes until spinach is wilted. Place the cooked veggies into the bowl along with cooked sausage mixture, add salt and pepper, fresh basil and stir together. Set aside to cool.
  12. Prepare the ricotta and Parmesan cheese:
  13. Stir together ricotta, salt, pepper and shredded cheese and stir to combine, reserving some of the grated Parmesan for garnish.
  14. Scoop some of the pasta and marinara sauce into bowls. Top with Sausage, Peppers and Spinach mixture and stir to combine. Top the pasta with a few dollops of the Ricotta-Parmesan mixture, minced chives and additional salt and pepper, if desired.
  15. Serve with some crusty Italian bread, a green salad and a medium to full bodied red Italian wine such as Nero d”Avola, Barbera or a Valpolicella blend.
http://www.theartfulgourmet.com/2014/10/23/rotelle-sausage-peppers-spinach-ricotta-fresh-basil-marinara-sauce/

Sausage Pepper Spinach Pasta

 

Click here to see a great pasta and sauce pairing chart at Chow.com

Click here to see a cool chart to selecting Italian Red wines at WineFolly.com

Chicken Zucchini Wild Mushroom Farro Bake

Chicken Zucchini Wild Mushroom Farro

 

Fall is here and all of a sudden the craving sets in – Comfort. Food. I love chicken casseroles with veggies and pasta and all that naughty creamy goodness. But I’ve been trying to cut down on sugar and white carbs lately so I thought I would make a healthier version of a chicken casserole to keep it light but satisfy my craving for a baked pot of goodness.


Chicken Zucchini Wild Mushroom Farro

I used an Italian Farro that I had on hand with Porcini mushrooms, and mixed in some sautéed zucchini, garlic and minced onions with a lovely Basil olive oil I have from 7Barrels.com that gives a fresh, herby flavor to go with the nuttiness of the farro. Farro is an organic semi-pearled whole grain that cooks easily and is great in place of white rice or pasta in casseroles. The good news is it’s high in protein and fiber and also low gluten and has a low glycemic index too (plus it’s super tasty too!).

Toasted Farro

First I sautéed some garlic and dried onion in the olive oil and then added the farro to toast it slightly to bring out the nutty warm flavors before adding the water and Sazon seasoning to cook the farro until plump and slightly chewy.

Sauteed Zucchini

Then I sautéed the zucchini with more Basil olive oil and garlic until it was lightly browned.

Seasoned Chicken Breast

Next I sautéed some seasoned chicken breast in brown butter, and mixed the farro and zucchini mixture together with some grated Parmesan cheese.

Prepare the Casserole

After the chicken was lightly browned, I topped the farro and zucchini with the chicken breasts and drizzled a little bit of the brown butter on top and popped it in the oven for about 20-25 minutes until the casserole was baked through.

Chicken Zucchini Wild Mushroom Farro

For finishing touches, I sprinkled some dried thyme, Wild Mushroom crystal sea salt, and some red pepper flakes on top.

Chicken Zucchini Wild Mushroom Farro

The flavors are absolutely spectacular and it’s a healthy alternative to fat-laden creamy casseroles we’re use to. All it needs is a lovely dry white Italian wine (like a Pinot Grigio) to go with it and you’ve got a happy, Fall day. Enjoy.

Chicken Zucchini Wild Mushroom Farro Bake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

Ingredients

  • Porcini Mushroom Farro:
  • 1 tablespoon Basil Olive Oil (7 Barrels)
  • ½ tablespoon minced garlic
  • 1 teaspoon minced dried onion
  • 1 9.1 oz package Tuscan Fields® Farro Ai Funghi
  • 1 small packet of Sazon seasoning
  • 3 cups water
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon Italian herb seasoning
  • Sautéed Zucchini:
  • 2 large zucchini, sliced in half lengthwise and cut into half moons
  • 2 tablespoons Basil Olive Oil (7Barrels)
  • 1 tablespoon minced garlic
  • Sautéed chicken:
  • 3 large chicken breasts (approx. 1.75-2 pounds)
  • 1 tablespoon seasoned salt or poultry seasoning (Instant Gourmet Original)
  • 2 tablespoons unsalted butter
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon Wild Mushroom crystal sea salt flakes (FalkSalt), for garnish
  • ½ tablespoon dried thyme, for garnish
  • 1 teaspoon dried red pepper flakes, for garnish

Instructions

  1. Prepare the Mushroom Farro:
  2. Preheat oven to 350 degrees.
  3. Heat the olive oil in a large Dutch oven and sauté the minced garlic for 1-2 minutes over medium heat. Add the minced dried onion and farro, and sauté for another 3-5 minutes to toast the farro.
  4. Add water and seasonings and bring to a boil. Reduce heat to a simmer and cook farro for about 18-20 minutes until farro is plump and slightly chewy.
  5. Remove from heat and set aside.
  6. Prepare the Zucchini:
  7. Heat olive oil in a large sauté pan over medium high heat and sauté garlic for one minute (be careful not to burn). Add zucchini and sauté for another 5-7 minutes until soft and lightly browned. Remove from heat and set aside.
  8. Saute the Chicken:
  9. Thoroughly wash and pat dry chicken breasts, rub seasoning well on both sides of the chicken.
  10. Reheat the large sauté pan over medium high heat, add butter and let melt and get slightly brown.
  11. Add chicken breasts and cook for approximately 4-5 minutes total, turning once, until chicken is lightly browned. Remove from heat and set aside.
  12. Prepare the casserole:
  13. Place the cooked farro and zucchini in a ceramic casserole. Sprinkle Parmesan cheese into the mixture and stir together well.
  14. Arrange the chicken breasts on top of the farro-zucchini-Parmesan mixture and drizzle some of the browned butter on top.
  15. Bake the casserole at 350 degrees uncovered, for about 20-25 minutes until chicken is no longer pink and cooked through.
  16. Garnish with Wild Mushroom crystal sea salt, dried thyme and red pepper flakes, and additional grated Parmesan cheese, if desired. Serve hot, with a green salad and a light, dry white wine such as Pinot Grigio.
http://www.theartfulgourmet.com/2014/10/16/chicken-zucchini-wild-mushroom-farro-bake/

Chicken Zucchini Wild Mushroom Farro

 

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