Sriracha Mango Grilled Chicken Wings + Spicy Micheladas

Sriracha Mango Grilled Chicken Wings

Summer is here and almost half way over at that! I love grilling anything and everything during the warm weather months so I’ve created a super delish recipe for Sriracha Mango Chicken Wings with a Ginger-Lime Sour Cream dipping sauce and a Spicy Michelada to pair it with.

Sriracha Mango Grilled Chicken Wings


Once again, I’ve used a fantastic infused balsamic vinegar from Seven Barrels, one of my favorite clients ever. The Sriracha Mango vinegar is delicious on chicken so I made a glaze with fresh mango, sriracha, vinegar, fresh lime zest and orange juice to toss the wings in after I grilled them a bit, then glazed them again for extra flavor at the end.

Sriracha Mango Grilled Chicken Wings

They’re spicy and sweet, and oh so good. And I made a lovely Ginger-Lime Sour Cream dipping sauce to cool off the heat a bit, along with a Spicy Michelada made with Mexican beer (Corona) and a dash of the Sriracha Mango vinegar, a dash of salt, and a fresh squeeze of lime juice.

Sriracha Mango Grilled Chicken Wings

Ingredients

  • Sriracha Mango Lime-Glazed Chicken Wings
  • Chicken Wings: 
  • 2 pounds chicken wings (24 wing pieces)
  • 1/4 cup Seven Barrels Lime Olive Oil
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper
  • Vegetable oil or spray, for grill
  • Sriracha Mango Lime Glaze:
  • 1 cup mango, peeled and diced
  • ¼ cup orange juice
  • ¼ cup Sriracha
  • 1 tablespoon Seven Barrels Sriracha Mango Vinegar
  • 1 tablespoon Seven Barrels Lime Olive Oil
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic, finely minced (or 1 teaspoon garlic powder)
  • 1 small red chile pepper
  • ¼ cup cilantro
  • Salt and pepper, to taste
  • Ginger Lime Sour Cream Dipping Sauce:
  • ½ cup sour cream
  • 1 tablespoon Seven Barrels Lime Olive Oil
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh lime zest
  • ½ teaspoon fresh ginger, grated
  • Michelada:
  • 1 (12 ounce) Corona Beer
  • Fresh lime juice from ½ a lime
  • 1 tablespoon Seven Barrels Sriracha Mango Balsamic Vinegar
  • 1 teaspoon Kosher salt
  • Dash of hot sauce
  • Lime wedges, for garnish

Instructions

  1. Heat a grill or grill pan over medium-high heat (spray or brush pan with a light coat of cooking oil). Toss the chicken wings in 1/4 cup Seven Barrels Lime Olive Oil, and season with salt and pepper. Cook wings on the grill for about 15 minutes, flipping halfway through, until no longer pink and skin starts to get charred with grill marks.
  2. To make the glaze, add the mango, orange juice, Sriracha, Seven Barrels Sriracha Mango Vinegar, Seven Barrels Lime Olive Oil, honey, soy sauce, garlic, chile pepper and cilantro into a food processor and process until smooth. Place the sauce into a saucepan over medium-low heat and let simmer until warmed through while the wings are cooking. Season with salt and pepper to taste. Remove from the heat to a large mixing bowl.
  3. Once the wings are finished cooking, toss them gently in the Sriracha Mango Lime glaze and let them marinate for about 5 minutes or so. Return wings back to the grill for an additional 5 minutes, flipping over once. Remove wings from the grill on to a large platter and let them cool to give them a nice caramelized glaze.
  4. To make the Ginger Lime Sour Cream dipping sauce, stir together the sour cream, Seven Barrels Lime Olive Oil, garlic salt, lime zest and grated ginger in a bowl and serve with the wings with celery and carrot sticks.
  5. NOTE: Alternatively, you can bake the wings for 1 hour at 3Seven5 degrees on a large baking sheet covered with foil (and toss them in the sauce at the end).
  6. Makes approximately 24 wings, 1 cup of glaze and ½ cup sour cream sauce.
  7. To make the Michelada: stir all the ingredients into the beer and garnish with a lime wedge.
http://www.theartfulgourmet.com/2017/08/02/sriracha-mango-grilled-chicken-wings-spicy-micheladas/

Sriracha Mango Grilled Chicken Wings

This really is the quintessential recipe pairing for Summer now, isn’t it?

Sriracha Mango Grilled Chicken Wings

You can also try the glaze on pork chops or even some grilled shrimp – it’s absolutely delicious and you can always adjust the heat by adding or removing some of the Sriracha hot sauce. Or maybe making it even hotter by adding in a dash of habanero hot sauce to the mix – now, this recipe is on FIRE!

Sriracha Mango Grilled Chicken Wings

Perfect for a lovely evening outside with friends, watching the sun go down…that’s #howisummer 🙂

Sausage & Orzo Jambalaya

Sausage Orzo Jambalaya

Sausage Orzo Jambalaya

On gray rainy days in New York (esp. at the beginning of so-called
“Summer”), there’s nothing better than staying home and cooking up a big pot of comfort food. It seems to make the rain almost pleasant to listen to and watch, knowing that you’re tucked up indoors away from the rest of the world, cooking something cozy and delicious.

Sausage Orzo Jambalaya


One of my favorite things to make is spicy Cajun and Creole food (New Orleans is one of my fav cities ever..the #FOOD though!) and I had grand visions of creating a kickass recipe this week for my blog. And considering it’s going to be a rainy Memorial Day weekend, why not make a big pot of something wonderful to stay indoors and savor while I’m at it?

Sausage Orzo Jambalaya

I had some Aidell’s Andouille Sausage on hand and tons of bell peppers, garlic, onions and tomatoes in the pantry so I decided to make a big pot of Jambalaya for my afternoon project. I also had some Flour City Pasta ‘Bon Vivant Orzo’ I’ve been dying to try, so I decided to whip up a twist on ordinary Jambalaya using that instead of rice. The orzo is multi-colored small pasta that looks like rice, with wild mushroom, saffron, spinach and cayenne – and I thought it would add some more layers of flavor to the dish.

Sausage Orzo Jambalaya

First I cooked the sausage until lightly browned in a big Dutch oven with a little olive oil. Then I added the vegetables and sautéed everything together with some spicy Creole seasoning (Tony Chacere’s is the bomb!). I also threw in some Kroger brand Zesty Seasoning Blend which is a savory blend of herbs and spices like onion, black pepper, chili pepper, parsley, oregano, basil, savory, marjoram, bay, thyme, rosemary, garlic and cumin and added a dash of hot paprika for an extra kick of spiciness and flavor. You can also substitute some dried thyme and oregano or whatever dried herbs you like instead if you can’t find something similar.

Sausage Orzo Jambalaya

Then I added the broth and tomatoes and orzo and brought everything to a boil, and let it all simmer for about 10 minutes or so until the orzo was cooked through. The pasta will soak up the liquids and get thicker the longer it sits, so be careful not to overcook it or it will get mushy. If you’re using rice instead, let the ingredients simmer for longer, about 20 minutes.

Once it all comes together with a consistency you like, serve it with some chopped green onions and fresh parsley with a dash of hot sauce (traditional Frank’s RedHot or Crystal are my favs) and freshly ground black pepper for an extra kick.

Sausage Orzo Jambalaya

All I know is I have a long holiday weekend to savor my delicious Jambalaya, along with lots of naps and Netflix.

Let it rain. J

Sausage & Orzo Jambalaya

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1 cup

This Sausage Orzo Jambalaya is a twist on traditional Creole Jambalaya using multi-colored orzo instead of rice, with the addition of some corn. It has a medium-spice heat to it with lots of veggies including red, yellow, orange and green peppers, onions, garlic, tomatoes - a savory, heartwarming dish for any occasion.

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds Andouille sausage cut into 1-inch pieces
  • 1 ½ cups onion, chopped
  • 1 ½ cups bell peppers, chopped (red, yellow, orange, green)
  • 1 cup yellow corn kernels
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon Creole seasoning (Tony Chacere’s)
  • 2 teaspoons Zesty Seasoning Blend (Kroger)- optional
  • 1 teaspoon hot paprika
  • 2 cups chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 2 cups orzo
  • Sliced scallions, for garnish
  • Chopped fresh parsley, for garnish
  • Hot sauce, for garnish (optional)
  • Freshly ground black pepper, to taste

Instructions

  1. Heat oil over medium-high in a large Dutch oven or pot. Add the sausage and cook for about 8 minutes until browned on all sides about 8 minutes. Remove from pot and set aside.
  2. Add the onions, peppers, corn, garlic and bay leaves along with the herbs and spices and saute over medium-high for a few minutes. Add the broth and diced tomatoes and bring to a boil.
  3. Stir in the orzo and reduce heat to a simmer and let cook for about 10 minutes until the orzo is cooked through and soft.
  4. Garnish with sliced scallions and chopped fresh parsley and a dash of hot sauce and freshly ground black pepper, to taste for an extra kick.

Notes

Note: you can also substitute traditional white rice for the orzo, just cook it in the pot longer, about 20 minutes instead of 10 minutes.

You can also add chicken or shrimp to the recipe, swapping out 1 pound for the andouille sausage.

Recipe adapted from Southern Living Magazine.

http://www.theartfulgourmet.com/2017/05/26/sausage-orzo-jambalaya/

Chile Chocolate Braised Short Ribs

Short Ribs

There’s nothing more comforting and heartwarming on a crazy cold day than braised short ribs with roasted veggies and mashed potatoes. Can we say heaven in a bowl?

These short ribs take a while to make but they’re worth the wait (I promise!) – I made them a little bit spicy with dried chile peppers, garlic and onions, fresh rosemary and thyme, and a chipotle infused olive oil (I love 7 Barrels brand!) along with a dash of cocoa powder (the super intense Dutch red kind made by Guittard is my fav). They’re braised in broth, a full bottle of red wine (you’re welcome), and topped with fresh parsley.


Once they’re done cooking they will be falling off the bone – then I made a reduced sauce with a knob of butter at the end to make it super silky and delicious. I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy-savory-chocolate-chile-wine sauce. OMG.

Go ahead, indulge. You can always work it off tomorrow. Besides, a big bowl of comfort food and Netflix is more fun anyways 🙂

Chile Chocolate Braised Short Ribs

Prep Time: 1 hour

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6-8

A classic Winter comfort food dish, these delicious braised short ribs are made with chile peppers, chocolate, red wine and lots of fresh garlic, onions and herbs. Super savory and tasty, served with roasted veggies, and either mashed potatoes or egg noodles.

Ingredients

  • 2 large dried chile peppers, stemmed and deseeded
  • 1 cup boiling water
  • 5 1/2 pounds center cut short ribs, on the bone
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons chipotle olive oil (or regular EVOO if you prefer less spicy)
  • 3 cups beef stock
  • 2 tablespoons tomato paste
  • 2 teaspoons Dutch red cocoa powder (Guittard)
  • 4-5 cloves garlic, smashed
  • 3 small onions, chopped
  • One bottle red wine (Pinot Noir or Merlot or Cab Sauv)
  • 2 tablespoons balsamic vinegar
  • A few sprigs of fresh herbs (rosemary and thyme)
  • Knob of unsalted butter (1-2 tablespoons)
  • Fresh parsley, chopped for garnish
  • Roasted cauliflower and brussels sprouts, for serving
  • Mashed potatoes or egg noodles, for serving

Instructions

  1. Preheat oven to 325 degrees. Adjust rack to lower third.
  2. Cover chopped chile peppers with boiling water and let sit, covered for about 20 minutes until soft.
  3. Meanwhile, sprinkle short ribs on both sides generously with kosher salt and pepper and let rest to room temperature about 15 minutes while peppers are soaking.
  4. Heat olive oil in a large Dutch oven over medium-high heat and cook short ribs in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side/15 minutes per batch).
  5. Once all short ribs are seared, place on a platter tented with foil and set aside.
  6. In a blender or food processor, add the chiles, water, stock, tomato paste, cocoa, garlic, onions, and a little dash of salt and mix thoroughly together until smooth.
  7. Pour the red wine in the Dutch oven and scrape the brown bits up from the bottom of the pan (deglazing the pan) and turn heat up to high bringing to a boil for 2-3 minutes, then reducing heat to a simmer, letting wine reduce by half (about 20 minutes).
  8. Add the pureed chile-onion mixture, balsamic vinegar and fresh herbs to the pot and boil together for a few minutes. Return the short ribs to the pot, cover tightly with a lid and braise in the oven for about 2 1/2 hours until meat is tender and falls off the bone.
  9. Place the ribs back on to a large platter and tent with foil to keep warm while making the sauce.
  10. Put the Dutch oven on the stove and heat over medium-high for another 10 minutes or so until sauce thickens and reduces. Remove from heat and add a knob of butter into the sauce to make it extra silky and smooth.
  11. Add the ribs back into the sauce and coat thoroughly. Serve on plates with sauce on top along side roasted veggies and mashed potatoes or egg noodles. Garnish with fresh parsley and additional salt and pepper to taste.

Notes

You can also substitute hard cider or a dark lager beer for the red wine.

http://www.theartfulgourmet.com/2017/01/24/chile-chocolate-braised-short-ribs/

 

Red Beef Curry with Zucchini Noodles

Red Beef Curry

The New Year has arrived, and it’s time to start anew. I like to kick bad habits and start new resolutions, such as exercising more, dropping a few pounds, cleaning house, and of course eating healthier and lighter. I recommend to read some Vacuum Sealer Reviews, I got a vacuum thanks to them so now I’ll be pretty entertained.

Zucchini Noodles Action


I recently got the new KitchenAid® Spiralizer Attachment to go along with my KitchenAid® Stand Mixer and am so excited to experiment with it to make some healthier low-carb meals! It comes with five different blades for peeling, coring and slicing and is perfect for fresh fruits and vegetables. I love pasta and rice, but spiralized veggies are such a great substitute when I want to lighten up my recipes.

Prepped Ingredients

Because we are in the middle of winter, I thought a delicious comfort food dish with a healthy twist would be perfect. I made an amazing Red Beef Curry with Zucchini Noodles, with stewed beef, sweet potatoes, onions, garlic and green beans in a lovely curry sauce made with coconut milk, red curry paste, fresh lime juice, fish sauce, a little beef broth and a dash of Sriracha.

Red Beef Curry

Super delicious and easy to make!

Cutlery and Veggies

I also got an amazing new Professional Series 3.5″ Paring Knife that came with my larger set, perfect for chopping my onions and garlic. and Thai chilies and basil, which I used for garnish. The larger Chef’s knife was great for cutting up the large chunks of beef, and sweet potatoes with it’s sturdier grip and large super sharp blade.

Red Beef Curry

This is such a great Winter comfort food dish to make and it’s so easy with all the right tools! You’ll definitely want to make this Red Beef Curry for dinner – tonight!

CLICK HERE TO VIEW THE RECIPE AND STEP BY STEP VISUALS ON THE KITCHENTHUSIAST BLOG!

Seriously Delicious Taco Pizza

Taco Pizza

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

Taco Pizza 2


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

Taco Pizza_OH 2

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

Toppings 1

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

Toppings 2

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

Taco Pizza 3

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

Taco Pizza 5

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

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

Seriously Delicious Taco Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1-2 slices/squares

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

Ingredients

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

Instructions

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

Notes

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

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

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

Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

IndianBurgers1

I recently did a food styling project for Morningstar Farms to promote some of their new products to local food editors in NYC, and one of them I got to sample and loved was their Spicy Indian Veggie Burger. I’m not normally a fan of frozen food products and I’m definitely not a Vegan, but I was really impressed with the flavor and texture of these, and decided to make a delicious Curry Cilantro Slaw to go with it along with a Peanut Satay Yogurt Sauce for topping served with some Grilled Pita.

IndianBurger2_72


The Indian Veggie burgers have organic red lentils, chickpeas, carrots, potatoes, peas, bell peppers, coconut cream and curry seasonings in them, and are 100% vegan. They are super easy to cook too – I just cooked them for about 10 minutes in a sauté pan, but they could also be grilled or microwaved. The best part is they are only 130 calories and have lots of protein in them so they’re healthy and a great vegan/vegetarian option when you’re seeking lighter fare.

IndianBurger3

My Curry Cilantro Slaw is super delicious as a topping and side salad with grilled pita bread (or you could stuff it all into the pita, or Naan bread if you wish). The slaw has purple and white cabbage, carrots, celery, honey, olive oil, cilantro, golden balsamic vinegar, and some indian spices such as black sesame seed, cumin seed, curry powder, and indian red pepper to give it a little kick, then topped with toasted crushed peanuts for some extra crunch.

IndianBurger5

The best part? My Peanut Satay Yogurt Sauce – made with Greek yogurt, satay seasoning, and some peanut butter with a little dash of Indian red pepper. The creamy sauce goes perfect on the burgers and cools the heat and has a delicious peanut-y savory taste. You can find satay seasoning online at Penzey’s (the brand I use) or on Amazon – it has a gorgeous blend of spices such as salt, brown sugar, garlic, onion, coriander, shallots, ginger, turmeric, paprika, galangal, cayenne and lemongrass..so good! And of course you could substitute any nut butter you wish for the sauce – cashew, sunflower, or almond butter would be great too.

IndianBurger6

And of course if you are feeling adventurous and have the time to make your own Indian burgers from scratch, I found a great recipe from Whole Foods which would be great with the Curry Slaw and Satay Yogurt Sauce as well. You could also serve this with some curry chicken, spiced beef or lamb burgers, or even spicy grilled fish and it would be equally delicious!

Also, just a heads up – this recipe feeds a crowd (about 6-8 people). If you’re only serving a few, just cut the recipe in half (or quarter it if you’re dining solo!) Enjoy.

Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1-2 burgers with 1 piece of pita, 1/2 cup of slaw,

Spicy Indian veggie burgers, served with a Curry Cilantro Slaw and Peanut Satay Yogurt sauce served on grilled pita bread.

Ingredients

  • Curry Cilantro Slaw:
  • 2 tablespoons golden balsamic vinegar
  • Juice from 1/2 fresh lime (about 2 tablespoons)
  • 4 tablespoons honey or agave nectar
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon Indian black sesame seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon indian red pepper
  • 1 tablespoon sea salt
  • 1/2 tablespoon freshly cracked black pepper
  • 8 cups shredded coleslaw (cabbage and carrots)
  • 1 cup diced celery
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup peanuts, toasted and crushed
  • Peanut Satay Yogurt Sauce:
  • 1-17.6 ounce container Greek yogurt
  • 4-5 tablespoons Peanut Butter (or Almond, Cashew or Sunflower butter)
  • 2 tablespoons Satay seasoning
  • 1/4 teaspoon Indian red pepper
  • Spicy Indian Burgers:
  • 8 frozen Spicy Indian Burgers (2 packages) (Morningstar farms)
  • 8 slices pita bread or naan bread

Instructions

  1. Curry Cilantro Slaw:
  2. In a large bowl, mix together the vinegar, lime juice, honey, olive oil and seasonings.
  3. Add coleslaw mix, celery and cilantro and mix together well.
  4. Heat a small saute pan over medium heat and toast the peanuts until lightly browned.
  5. Remove from heat and let cool, crush into small pieces and add to the coleslaw, reserving a small amount for topping the burgers.
  6. Cover and place in the refrigerator for about 15 minutes to let flavors meld.
  7. Peanut Satay Yogurt Sauce:
  8. Place all the ingredients in a small mixing bowl and stir together.
  9. Cover and set aside in the refrigerator while preparing Indian burgers and grilled pita.
  10. Spicy Indian Burgers:
  11. Heat a large saute pan over medium heat.
  12. Spray cooking oil on each side of the burgers and cook for about 10 minutes, turning half way through until golden brown.
  13. Cook burgers in batches and set aside.
  14. Spray a little more oil on the pita or naan bread and cook until lightly browned, for about 2-3 minutes, turning to cook both sides.
  15. Serve the burgers hot with grilled pita bread topped with Peanut Satay sauce, and Curry Cilantro slaw on top or on the side as a salad (or stuff it all inside the pita or naan bread).
  16. Serves 6-8.

Notes

- You can also substitute any nut butter (cashew, almond, sunflower seed) for the Satay Yogurt sauce. - The slaw and yogurt sauce would also be equally delicious on grilled spicy chicken, beef or lamb burgers or spicy grilled fish. - If you're serving only 2-4 people, cut the recipe in half.

http://www.theartfulgourmet.com/2015/03/27/indian-burgers-with-curry-cilantro-slaw-peanut-satay-yogurt-sauce/

Note: I was not compensated for this post, I simply loved this product and thought it was worth a shout out! All opinions are my own.

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

 

Food Trends of 2014 + Flavor Forecast for 2015

2014 Food Trends

As the year 2014 is coming to an end, it’s always interesting to see what was hot and what was not in the culinary world and what new food and flavor trends we will see in the New Year 2015. Popular trends seem to come and go each year affecting everything we see: restaurants, blogs, online stores, magazines, TV shows, and even fast food and packaged goods and advertising.

2014 had plenty of interesting ones that went big this year:

Culinary mashups: Cronuts (croissant donuts), Wonuts (waffle donuts), Quesarito (a quesadilla rolled into a burrito), bananas fosters pancakes, bagel burgers, ramen burgers, pretzel subs, Chicken waffle sandwiches, you name it – crazy Frankenfood dishes hit the scene this year.


Spicy burgers: burgers went nuclear this year with everything and anything spicy – Sriracha mayo, poblano peppers, jalapeño peppers, spicy onion rings, melted pepper jack cheese, harissa, ancho chipotle sauce, Mexican burgers with spicy ranch sauce…the list goes on.

Bahn Mi – a traditional Vietnamese sandwich made with roasted pork, marinated vegetables, and herbs on a baguette

Savory Jams – fig jam, pepper jellies, lingonberry jams topped creative sandwiches everywhere this year.

Paleo Diet – this meat-heavy, vegetable-laden, dairy and gluten free diet went crazy. Huge protein portions, cookbooks, blogs and new restaurants opened with a core focus on MEAT.

2015 Food Trends

And here is the flavor forecast for 2015:

Middle Eastern mezze: hummus, pepper spreads, herb-marinated olives

Creative cookies: decadent makeovers on classic cookies

Umami veggies: savory flavors will infuse new recipes such as tomatoes, mushrooms, soy sauce, nori, sweet potatoes

Smoked spices: deeper richer flavors for foods through smoked spices

Sour notes: coarse salt with sour notes from sour cherry, pickled ginger, mango and lemon zest add zing and bling. Burgers topped with kimchi. Shrubs (preserved fruits with vinegar and sugar) will show up in cocktails.

Liquid revolution: juice blends from fruits and vegetables to make healthy flavorful sauces

Global blends: Japanese 7 spice (aka shichimi togarashi) combines chilies, sesame, orange zest and nori. Shawarma Middle Eastern blends made with cinnamon, cumin and black pepper are also going big.

Tacos: regional and modern taco joints and pop ups are going to be everywhere

Scrambled eggs: forget poached and deviled – scrambled eggs for dinner with savory sauces and ingredients are hot.

Spicy flavors: Sriracha will still be in style, as well as international spices like Thai bird chiles that give a serious kick.

Flavor without fat: Chefs are now infusing meats and vegetables with flavor by grilling, rotisseries and smoke.

Meat spreads: Nduja is an Italian meat spread made with ground pork and spices, great for spreading on toast or filling ravioli.

Artisanal candies: Bourbon and sea salt caramels, ice cream gummies and other creative confectionaries will be everywhere.

Soft serve ice cream: seasonal flavors and innovative sundae creations are another hot item in the dessert scene.

Spanish cuisine: Tapas and small plates from the Spanish region will be hot in the fast-casual restaurant world.

Savory pancakes: think potato pancakes on steroids – infused with different vegetable flavors and creative toppings and sauces.

Patty melts: this classic diner dish heats up the food scene with innovative twists on this half burger / half grilled cheese sammie.

Mini cocktails: smaller versions of cocktails served in half portions are popping up to give customers the opportunity to taste more varieties

Artisanal hard cider: move over craft beer, the new trend is using artisanal hard cider to create libations with unusual ingredients such as bourbon, house-made Dijon syrup and thyme.

Gin: new places opening up that solely serve the classic Gin and Tonic in different ways

High-end daiquiris and frozen drinks: new twists on the daiquiri and slushie drink infused with fun flavors and alcohol combinations

Meals to go: restaurants and food brands understand the consumers shrinking leisure time by creating high end meals to go making it easier to eat gourmet food without spending hours eating out or cooking at home.

Family-style dining: more restaurants will be serving meals family style with larger portions to share around the table.

Sources: McCormick and National Restaurant News

 

Healthy Homestyle Meatloaf w/ Ancho Chile-Red Pepper Glaze :: Wild Mushroom Risotto

Homestyle Meatloaf with Ancho Chile-Red Pepper Glaze
Homestyle Meatloaf with Ancho Chile-Red Pepper Glaze

OK, so I know Meatloaf is one of those dishes we’re all a little bored of by now. Not so glamorous or gourmet, and usually a quick go-to dish when we have nothing else in the fridge and want to make an easy dinner with a few ingredients on hand. Well that was the case last weekend, so I thought – how can I jazz this meatloaf up a bit and make it a little healthier to boot?

Kickin' Ketchup
Kickin’ Ketchup

I have some samples of Kickin’ Ketchup in my pantry that I’ve been meaning to try – it’s a spicy ketchup made out in California with a touch of heat and smooth sweetness.  I thought I would experiment making a spicy concoction made with the ketchup and some ancho chile powder and red pepper jelly (try this one or make your own) – perfect for a Meatloaf glaze or dipping sauce for homemade cocktail meatballs. The balance of the smoky chile powder mixed with the spicy heat of the ketchup and sweet heat of the red pepper jelly is a harmonious combination and I’m lovin’ it. For the meatloaf, I used a combination of ground beef, ground pork and ground veal – the holy grail for a savory juicy meatloaf. I added onions and garlic, some minced zucchini,  a dollop of Kickin’ Ketchup and a dash of ancho chile powder along with oatmeal substituted for regular breadcrumbs. I made some Wild Mushroom Risotto on the side, but this would be perfect with some roasted carrots, sauteed zucchini or mashed potatoes to accompany. Dig in!

Healthy Homestyle Meatloaf w/ Ancho Chile-Red Pepper Glaze

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 4-6

Ingredients

  • HEALTHY HOMESTYLE MEATLOAF
  • 1 1/2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 1/2 medium zucchini, finely chopped
  • 1/2 tablespoon minced garlic
  • 1 large egg
  • 1 1/2 pounds meatloaf mix (ground beef, veal and pork)
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ancho chile powder
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons Kickin' Ketchup (or use regular ketchup and add some cayenne)
  • 1/4 cup instant or steel-cut oats
  • ANCHO CHILE-RED PEPPER GLAZE
  • 1/4 cup Kickin' Ketchup
  • 4 tablespoons Red Pepper Jelly
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon black pepper

Instructions

  1. HEALTHY HOMESTYLE MEATLOAF
  2. Melt butter in a large saute pan over medium high heat. Add onions and zucchini and cook for about 8 minutes, until tender. Add minced garlic and saute for another minute or two. Remove cooked vegetables from the pan into a small bowl, let cool completely and set aside.
  3. Preheat oven to 350 degrees. Spray a ceramic or glass rectangular baking dish with no-stick cooking oil spray.
  4. Whisk eggs together in a large mixing bowl, add the cooled cooked veggies, meat, spices, ketchup and oats and mix together thoroughly and gently with your hands.
  5. Take the meatloaf mixture and press together into one large or two small loaves into the baking dish.
  6. Make the Ancho Chile-Red Pepper Glaze per instructions below, and brush over entire meatloaf, saving some extra glaze for serving.
  7. Bake for 1 hour up to 1 1/4 hours until a thermometer inserted in center reads 155 degrees F.
  8. Remove baked meatloaf from oven and let cool for about 10 minutes.
  9. Slice and serve with additional glaze and a side of roasted veggies, mashed potatoes or mushroom risotto.
  10. ANCHO CHILE-RED PEPPER GLAZE
  11. Mix together ketchup, red pepper jelly, garlic salt and ancho chile powder and black pepper. Brush glaze on to meatloaf and save additional glaze for serving.
http://www.theartfulgourmet.com/2013/11/17/healthy-homestyle-meatloaf-w-spicy-tomato-red-pepper-jelly-glaze/

Wild Mushroom Risotto
Wild Mushroom Risotto

Wild Mushroom Risotto

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Yield: 6

Ingredients

  • Mushroom stock:
  • ½ lb. cremini mushrooms
  • ½ lb. white button mushrooms
  • ½ lb. shitake mushrooms
  • 2 quarts chicken stock
  • ½ c. dried porcini mushrooms
  • 4 tablespoons butter
  • 3 oz. Madeira wine
  • Risotto:
  • 3 tbsp butter
  • 2 shallots, finely minced
  • 4 c. Arborio rice
  • ¾ c. white wine
  • Mushroom stock (reserved)
  • 1 tbsp. minced chives
  • 1 tbsp. Italian parsley
  • ¼ c. grated Pecorino Romano
  • Salt and freshly ground black pepper

Instructions

  1. To make the mushroom stock, wash and trim the stems of the fresh mushrooms. Reserve the stems and slice the mushroom caps for use later in the recipe. (Make sure to dust of the dirt first and don’t soak the mushrooms).
  2. Combine the chicken stock, stems, dried porcini mushrooms in a medium saucepan. Bring to a boil, turn down to a simmer, and cook for 30 minutes over low heat. Strain through a cheesecloth and reserve the liquid for the risotto.
  3. Heat a large sauté pan and add 4 tbsp of butter. Add the sliced mushrooms and sauté until browned. Deglaze the Madeira and reduce until almost all the liquid has evaporated. Reserve the mushrooms. (Try to let the Madeira glaze sit, don’t stir).
  4. For the risotto, heat a wide pot or rondeau (flat bottom pot with tall sides) over medium-high heat and add 2 tbsp butter. Add the shallots and sauté until translucent, about 3 minutes. Add the rice and stir the mixture together to coat the rice with the shallots and butter.
  5. Add the white wine, lower the heat and cook, stirring constantly, until the wine has evaporated. Begin adding the mushroom stock, a large ladleful at a time. Continue to add the mushroom stock (slowly and continuously), stirring constantly until the rice is just cooked through and all the stock has been absorbed, about 20 mins. The rice should be slightly al dente but have a creamy consistency and not dry.
  6. Stir in the reserved mushrooms, the remaining tablespoon of butter, chives, and parsley. Top off the risotto with Pecorino Romano and season with salt and pepper to taste.
http://www.theartfulgourmet.com/2013/11/17/healthy-homestyle-meatloaf-w-spicy-tomato-red-pepper-jelly-glaze/

Other Meatloaf Recipes you might enjoy:

Pioneer Woman’s Favorite Meatloaf

Saveur Meatloaf

Cooking Light Spicy Turkey Meatloaf with Ketchup Glaze

Iowa Girl Eats Mini BBQ Cheddar Meatloaves

Ina Garten Meatloaf

Crunchy Chicken Fajita Wraps w/ Habanero-Green Chile & Pepper Jack Cream

Crunchy Chicken Fajita Wraps w/ Habanero, Green Chile-Pepper Jack Cream
Crunchy Chicken Fajita Wraps w/ Habanero, Green Chile-Pepper Jack Cream

This is an easy, tasty dish I whipped up the other night that is a spin on Chicken Fajitas. The main difference being that these have a crunchy, toasted tortilla that you eat the Fajitas on – either flat like a pizza, rolled up like a burrito or wrap, or folded in half like a big taco. I kicked up the heat a little bit by adding some green chiles, hot Indian red pepper (which is like Cayenne but hotter!), sliced jalapenos, and made a spicy Habanero, Green Chile and Pepper Jack sour cream to give it some more flavor and heat. The dip mixes I bought from a company called Gourmet Creations at the Corn Hill Arts Festival Upstate NY. You can also purchase their seasonings online, or flavor the sour cream with anything you like – a regular onion dip or veggie dip mix would work too. What I love about the mixes from Gourmet Creations is that they are all gluten-free, and are handmade with all natural dried ingredients and they can be used not only for dips and sauces, but to use as spice rubs on fish, veggies, poultry and meat, and they make excellent herb butters, too. I bought about 10 different flavors from them – sooo good!

Now, I’m a total spice-head and LOVE spicy food so if you aren’t interested in making the Fajita Wraps hot, just omit the Indian or Cayenne Red pepper, hot sauce, jalapenos and serve with regular sour cream and cilantro. Another idea if you want a more grilled flavor, is you can grill the chicken and corn first and then add it to the sauteed peppers, onions, chiles and Fajita mix. You can even char the green chiles over a grill or gas flame if you want to get super fancy! This requires a little more time and effort but anything grilled adds a nice charred smoky flavor to the dish.

I recommend a Spanish or Mexican rice to go with the Fajitas, and a smashing Margarita to make it official and douse the flames. Enjoy.


Crunchy Chicken Fajita Wraps w/ Habanero Green Chile-Pepper Jack Cream

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

  • 2 tablespoons olive or canola oil
  • 1 red bell pepper, sliced into strips
  • 1/2 large or 1 small-med sweet onion, sliced thin
  • 1 pound chicken breasts, sliced into thin strips
  • 1 packet of Fajita seasoning
  • 1/2 cup water
  • 1/4 cup chopped fresh or 1 can green chiles (mild)
  • 1 cup corn kernels (fresh or frozen, cooked)
  • 1/2 teaspoon red pepper (cayenne or hot Indian red pepper)
  • Freshly ground black pepper, to taste
  • 4-6 large tortillas (corn, whole wheat, flour - whatever you prefer)
  • 1 cup sour cream
  • 1/2 package Habanero-Chile dip mix
  • 1/2 package Monterey Jack dip mix
  • Dash of hot sauce, (optional, for garnish)
  • Cilantro, chopped, for garnish

Instructions

  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute peppers and onions for about 5-6 minutes until soft and onions are translucent. Remove from skillet and set aside.
  2. Add additional tablespoon of oil to skillet and saute chicken until browned about 6-8 minutes. Add water and Fajita mix and stir together with chicken. Return sauteed peppers and onions to the same pan.
  3. Add green chiles, cooked corn, fresh ground black pepper, red pepper or cayenne and lower heat to a simmer. Cook ingredients for another 5-10 minutes on low to heat through, allowing sauce to thicken and flavors to blend together.
  4. Heat another large skillet over medium-high and add 1 teaspoon of oil or spray with cooking spray.
  5. Cook tortillas, one at a time in skillet for about 1-2 minutes, flipping each side, until crunchy and browned. You may also heat the tortillas up in a 400 degree oven for about 5-7 minutes or so if you prefer.
  6. Mix 1/2 package Habanero-Green Chile seasoning mix and 1/2 package Monterey Jack seasoning mix into a medium bowl with 1 cup of sour cream. You can also make the seasoned sour cream mix ahead of time and refrigerate until ready to serve (recommended as the flavors blend better the more they sit!). Another cool idea is to chop up some Chipotle peppers and add these with some Adobo sauce to the sour cream, or even just some extra taco seasoning, or pureed cilantro if you like a cooler creamy topping.
  7. Serve tortillas with Chicken Fajita mixture; top with Habanero-Green Chile & Pepper Jack cream, sliced jalapenos, a dash of hot sauce and chopped cilantro, if desired.
  8. You can roll these up like a burrito or wrap, put the Fajita mixture on top of a flat crunchy tortilla like a pizza or tostada, or fold it in half and eat like a big Chicken Taco! Any way you serve it, it's delicious! Enjoy.
http://www.theartfulgourmet.com/2012/07/26/crunchy-chicken-fajita-wraps-w-habanero-green-chile-pepper-jack-cream/

Cool off with some Spicy Fish Tacos & Summer Wine pairings

Yum

Spicy Fish Tacos
Spicy Fish Tacos

There’s an interesting theory that in the Summertime heat, eating spicy foods actually lowers your body temperature as well as a plethora of other health benefits such as raising your metabolism, improving digestion, mood and aids in better sleep. For a recent photoshoot I did for Miditto.com, we decided to pair some of their monthly wine selections with a spicy dish – and what better than some delicious fish tacos made with a kickin’ spice rub and a fresh mango-avocado-jalapeno salsa?

You can always adjust the heat by increasing or decreasing the amount of cayenne red pepper (or omit it all together if you like the spice flavor without the heat), and to be perfectly honest this spice rub and fruity fresh salsa combination would go great with grilled chicken or shrimp too! I used tilapia for this recipe but you can also substitute any other mild flaky white fish such as cod, orange roughy, flounder, halibut or haddock.

Spicy Fish Tacos
Spicy Fish Tacos

Garnish the tacos with some extra cilantro, jalapeñosfresh cracked black pepper. Some sliced red cabbage would also add a little bit of fresh crunch too. Add a splash of fresh lime juice, a dollop of  chipotle cream (recipe follows) — both great toppings to cool the spicy heat!

Rose wine

For wine pairing, Miditto recommends a crisp Sauvignon Blanc, a light dry Rose, a fruity Riesling, a bold red Zinfandel or spicy Shiraz to compliment the spicy flavors of the dish.

Read more about the best Summer Wines on Food & Wine

Read more about the health benefits of eating spicy foods

Cool off with some Spicy Fish Tacos & Summer Wine pairings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4.

Serving Size: 1 taco

Spicy Fish Tacos with Mango, Avocado & Jalapeño Salsa and Chipotle Crema. Perfectly paired with Summer white wine or rose to cool the heat!

Ingredients

  • Spicy Fish Fillets:
  • 1/2 tbsp cumin
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 pound white fish fillets (cod, tilapia,haddock)
  • 1 tablespoon canola oil
  • Avocado-Mango-Jalapeno Salsa:
  • 1 cup sliced peeled avocado
  • 2/3 cup finely chopped peeled ripe mango
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped red onion
  • 2 tbsp finely chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 1/4 teaspoon ground red pepper
  • 1 jalapeño pepper, thinly sliced (optional)
  • 1 cup red cabbage, shredded (optional)
  • 1 lime, fresh juice of for garnish 8 (6-inch) corn or flour tortillas
  • Chipotle Crema:
  • 1/2 cup low-fat sour cream or plain yogurt
  • 1 tbsp low-fat mayonnaise
  • 2 teaspoons chipotle pepper (finely chopped) in adobo sauce
  • fresh lime juice from 1/2 lime
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Prepare Spicy Fish:
  2. Wash fish fillets and pat dry, set aside.
  3. Prep all fresh ingredients (chop garlic, herbs, fruit, onions, avocado, etc.) and set aside.
  4. Measure out all dry spices (cumin, 1/2 teaspoon salt, paprika, cayenne, black pepper) and add to a mixing bowl, combine well. Rub spices over fish and let sit covered in plastic wrap for about 10-15 minutes in the refrigerator.
  5. Cook fish in a skillet with oil for about 2 minutes on each side (check to make sure the fish is done by cutting a slit in the thickest part. If still pink, cook another minute or so until done). Keep the fish warm tented with some foil on a side plate while preparing the salsa.
  6. Avocado-Mango-Jalapeno Salsa:
  7. To make the salsa, add together the rest of the salt (1/4 teaspoon), avocado, mango, onions, cilantro, lime juice, red pepper and jalapeño (if using).
  8. Rub a small amount of canola oil on the tortillas on both sides and heat in a skillet over medium-low. (You can also put them in the microwave for about 1 minute or warm them in the oven at 350 for about 5-10 minutes).
  9. Cut the fish into medium size pieces and add them to the tortillas. Top each taco with a couple tablespoons of the mango-jalapeno-avocado salsa.
  10. For garnishes, add a squeeze of fresh lime juice, cilantro, jalapeno slices, cabbage, salt and pepper to taste.
  11. For a little extra flavor, add a drizzle of chipotle cream or top with a dollop of sour cream to cool the spicy heat.
  12. Chipotle Crema:
  13. In a small to medium mixing bowl, add all ingredients and mix together well. If you like a smoother cream texture, throw everything into a blender or food processor until blended well. Add chipotle cream to a squeeze bottle or plastic bag with a hole cut from one of the corners and squeeze over top of the tacos, or add a dollop of sour cream as a cool topping. Makes 1/2 cup.

Notes

Recipe adapted from Cooking Light, May 2012

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http://www.theartfulgourmet.com/2012/06/01/cool-off-with-some-spicy-fish-tacos-summer-wine-pairings/

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