Nashville Hot Chicken Tacos w/ Creamy Labne

Nashville Chicken Tacos

I was recently invited to participate in a great blogger recipe challenge for Karoun Dairies to help develop new recipes for some of their popular dairy products. I absolutely love their Mediterranean-style Labne Spread and Dip, which is is a centuries old Mediterranean style spreadable kefir cheese. It has a distinctive tangy flavor and is smoother and thicker than yogurt. and it has a lovely creamy texture with a slight tang that pairs perfectly with spicy dishes.

Karoun Dairies Labne

Since I’m now in San Antonio TX I am obviously obsessed with all things Tex-Mex and spicy food, so I decided to make these Nashville Hot Chicken Tacos for the contest. And I’m so glad I did!!

Nashville Hot Chicken Tacos

 

 

 

 

 

 

 

 

 

 

 

 

 

 

They’re made with juicy chicken thighs that are marinated in the labne, along with Nashville hot sauce and Nashville chicken seasoning for a few hours.

Nashville Chicken Tacos

Then they are grilled to perfection, and drizzled with more hot sauce, fresh lime, shredded Mexican cheese, cilantro and a generous dollop of labne on top, all assembled in a warm, toasted, buttery tortilla that will melt in your mouth!

Nashville Chicken Tacos w/ Creamy Labne

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1-2 tacos

Spicy, creamy, crunchy, tangy and totally satisfying! These Nashville Chicken Tacos will tantalize your tastebuds and you'll never be the same, I promise!

Ingredients

  • 3.5 lb boneless chicken thighs, fat trimmed, sliced into strips or bite sized pieces
  • 1/2 cup buttermilk
  • 1 cup Karoun Dairies Original Labne Sauce + Dip, plus extra for garnish
  • 1 cup Frank's Red Hot Sauce
  • 2 tsp garlic powder
  • 1 tbsp chili powder
  • 1 tsp cayenne
  • 1½ tsp salt
  • 1 tsp fresh ground pepper
  • vegetable oil
  • 1 cup shredded Mexican cheese, for garnish
  • Fresh cilantro, for garnish
  • Fresh limes
  • 6 butter flour tortillas

Instructions

  1. Add buttermilk, labne, and chicken to a large freezer bag.
  2. Mix together the hot sauce and spices in a separate bowl, reserving extra for garnish.
  3. Add the Nashville hot sauce to the chicken in the bag and toss well to coat the chicken.
  4. Place in the fridge for a few hours to soak up the marinade and tenderize the chicken.
  5. Remove the chicken pieces from the bag, shaking off excess marinade and transfer to a large clean plate.
  6. Heat oil over medium to medium-high heat in a large skillet or grill pan; cook 8-12 minutes until chicken is nicely browned and cooked through. Set aside.
  7. Prepare toppings by chopping the cilantro, slicing limes and getting the Mexican cheese ready.
  8. Heat the tortillas in a sauté pan over medium heat until lightly browned and warmed through.
  9. Make the tacos by topping the warmed tortillas with the spicy Nashville chicken, additional Nashville hot sauce, shredded cheese, a drizzle of fresh lime juice, chopped cilantro, and a dollop of labne topped with additional Nashville hot seasoning, if desired.
  10. Devour. Repeat!
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https://www.theartfulgourmet.com/2022/06/nashville-hot-chicken-tacos-w-creamy-labne/

Nashville Chicken Tacos

 

 

 

 

 

 

 

 

 

 

 

 

 

For more great products and recipes please visit Karoun Dairies social media links and website :

Website: https://www.karouncheese.com/

Facebook: https://www.karouncheese.com/

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

Twitter: https://twitter.com/KarounDairies

Nashville Chicken Tacos

Crunchy Baked Taco Wonton Cups

Crunchy Baked Taco Wonton Cups

Crunchy Baked Wonton Taco Cups

Hey all, happy New Year! I was recently invited to participate in JSL Foods Twin Dragon Asian Wrapper Recipe Challenge and I came up with a fun recipe for these Crunchy Baked Taco Wonton Cups using their Twin Dragon Wonton Wrappers. They make a great idea for a holiday appetizer or for game day…or any special event that includes finger foods for a crowd!

Baked Taco Wonton Cups

They’re basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro…and they are soooo good and so easy to make!

Twin Dragon Wonton Wrappers

These Wonton wrappers are really easy to work with and they come precut in a package which is great. They can be boiled, steamed or fried, or easily baked like I did, by spraying some oil on top and in the bottom of the muffin pan so they get golden brown and crunchy. 

Cook beef and veggies

First brown your ground beef with some onions, garlic, and taco seasoning until the flavors meld together and the meat is cooked through. Then add the corn, cilantro, chopped tomatoes with chiles, and mix together. If you like a little extra heat you could add some extra jalapeños here!

layer wonton cups

Spray your muffin pan with some cooking spray and place one wonton in each cup. Fill with a tablespoon of the meat mixture and top with a tablespoon of the shredded cheese. Repeat with another wonton on top and another layer of taco mixture and cheese.

Baked Wonton Cups

Spray or brush the tops of the wontons with a little more oil and bake for about 10-12 minutes at 375 until they are crispy golden brown and the cheese is melted.

Baked Taco Wonton Cups

Serve on a platter with some salsa and sour cream and garnish with cilantro or green onions.

Baked Taco Wonton Cups

So fun and absolutely delish! Feel free to play with the toppings that you like Рjalape̱os, green onions, hot sauce, avocado or guacamole would be amazing.

Baked Taco Wonton Cups

Any way you make them you can bet they’ll be the hit of the party!

Baked Taco Wonton Cups

Baked Taco Wonton Cups
Baked Taco Wonton Cups
Baked Taco Wonton Cups

Crunchy Baked Taco Wonton Cups

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 12 Wonton Taco Cups

Serving Size: 1

These Crunchy Baked Wonton Taco Cups are basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro...and they are soooo good and so easy to make!

Ingredients

  • 24 Twin Dragon Wonton Wrappers
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped cilantro, plus extra for garnish
  • 1 packet taco seasoning
  • 2/3 cup water
  • 1/2 cup cooked corn
  • 1/2 cup diced tomatoes with chilies
  • 1 cup shredded Mexican Blend cheese
  • 1/2 cup sour cream, for garnish
  • 1/2 cup salsa , for garnish
  • Jalapeños, for garnish
  • Green onions, for garnish

Instructions

  1. Preheat oven to 375 degrees F.
  2. Spray a muffin pan with cooking spray and set aside.
  3. Heat a large saute pan with oil and cook ground beef and onions until no longer pink.
  4. Add garlic and cilantro and cook for an additional minute.
  5. Add taco seasoning and water and reduce heat to medium; cook for an additional 5 minutes to let flavors meld.
  6. Stir in the corn and diced tomatoes with chilies, cook for 5 minutes more.
  7. Line each cup of prepared muffin pan with one wonton wrapper.
  8. Add 1 1/2 tablespoons of taco meat mixture and 1 tablespoon of cheese into each wrapper.
  9. Repeat layering with another wonton (pressing down a little bit) and add more taco meat and cheese into the pan.
  10. Bake for 10-12 minutes until the wontons are golden brown and crispy and the cheese is melted.
  11. Top the Baked Wonton Cups with salsa, sour cream, more cilantro and green onions and jalapeños if desired.

Notes

Feel free to experiment with fillings and toppings and most of all enjoy! Double or triple the recipe for a larger crowd.

https://www.theartfulgourmet.com/2021/01/crunchy-baked-taco-wonton-cups/

I can think of a million different ways to make these Crunchy Baked Wonton Cups – try chicken or shrimp or pork with some different sauces and toppings!

Baked Taco Wonton Cups

 

Baked Taco Wonton Cups

Have fun experimenting with them and if you make my recipe please leave a comment below on how they turned out!

Follow JSL Foods on Social Media for more fun recipe ideas! You can find the Wonton Wrappers online or in these stores: Walmart, Albertson’s, QFC, and Giant Food Stores, Shaw’s, Von’s, Stater Bros, Fred Meyer, Safeway, Associated Stores, Shop N Shop, Winco, and Price Chopper.

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#JSLFoods #BloggerRecipeChallenge #TwinDragon #ChefYaki

Low Carb Cheesy Beef Enchilada Bake

Low Carb Beef Enchilada Bake

This is a super easy and delicious Low Carb Cheesy Beef Enchilada Bake made with mega layers of spicy taco seasoned beef, zucchini, garlic, onions, low-carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it’s #low-carb, #sugar-free and #keto so enjoy without the guilt!

Sauteed Zucchini

First cook your zucchini and garlic in some olive oil and set aside.

Sauteed Taco Beef

Next brown the ground beef, onions and jalapeños, drain any access grease, then return to the sauté pan along with the taco seasoning and some water and let simmer for about 10 minutes over low heat to let the flavors meld together.

Layer Tortillas

Then it’s time to build the casserole. Spread 1/4 of the enchilada sauce (I LOVE Harry + David brand..it comes packaged in a glass bottle so no tinny taste! And it’s made with vine-ripened fresh tomatoes, onion, jalapeños, chili pepper, garlic, cumin, and New Mexico chiles) on the bottom of a large rectangular baking dish, and top with 1/3 of the tortillas.

Layer Zucchini

Next add 1/2 of the cooked zucchini and garlic mixture over the top.

Layer Taco Beef

Top with the cooked taco beef, onions, and jalapeños.

Layer Cheese And Sauce

Add 3/4 cup of the cheese on top of the meat, and pour 1/2 the enchilada sauce over the cheese.

Layer Zucchini and Beef

Repeat the process with the 1/3 tortillas, the rest of the zucchini and garlic mixture, taco beef mixture,

Top with Cheese

3/4 cup of cheese and 1/2 cup of sauce.

TopCheeseSauce

Add the final 1/3 tortillas on top of the casserole and pour the rest of the sauce over the top and sprinkle with the rest of the cheese; cover with foil.

Baked Dish

Pop this bad boy in the oven and bake for 30 minutes, then uncover and bake for another 5-10 minutes until cheese is melty and gooey. Garnish with sliced jalapeños and sliced green onions. Let cool for about 5-10 minutes, then slice and serve immediately.

Cut into squares and serve

You can also add corn, black beans, pinto beans, tomatoes, cilantro, sour cream or whatever other veggies and toppings you desire.

Close up

Any way you serve it you’re gonna love it! Enjoy 🙂

Low Carb Cheesy Beef Enchilada Bake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 6-8

Serving Size: 1-2 squares

This is a super easy and delicious cheesy beef enchilada casserole with mega layers of ground beef, zucchini, garlic, onions, low carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it's low carb, sugar free and keto so enjoy without the guilt!

Ingredients

  • 8 medium low-carb tortillas, cut in half
  • cooking spray
  • 2 tablespoons olive oil, divided
  • 3 small zucchini, cut into half moons
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • 1/2 large onion, chopped
  • 1 tablespoon fresh jalapeños, minced
  • 1 packet of taco seasoning
  • 1/2 cup water
  • salt and pepper to taste
  • 2 cups red enchilada sauce
  • 2 1/2 cups shredded sharp cheddar cheese
  • 1/2 jalapeno, sliced, for garnish
  • 1 green onion, sliced thin, for garnish

Instructions

  1. Preheat oven to 350 degrees F. Spray a large casserole dish with cooking spray.
  2. Heat one tablespoon of oil over medium heat in a large saute pan. Add the zucchini and garlic and cook for about 5-6 minutes until soft. Remove from the pan and set aside.
  3. Add additional tablespoon of olive oil in the pan and add the ground beef and onions. Cook for 6-8 minutes until cooked through and no longer pink. Drain the grease and return cooked beef and onions to the pan.
  4. Add the taco seasoning and water, and stir together, cooking on low heat for about 5-8 minutes. Remove from the heat.
  5. Spread 1/4 cup enchilada sauce over the bottom of the greased baking dish.
  6. Layer 1/3 tortillas over the sauce.
  7. Add 1/2 of the zucchini and garlic mixture over the top. Add 1/2 the meat mixture, then top with 3/4 cup of shredded cheese.
  8. Pour 1/2 cup enchilada sauce over the cheese.
  9. Repeat the process with 1/3 of the tortillas, the rest of the zucchini, the rest of the meat mixture and 3/4 cup of cheese. Top with 1/2 cup of the enchilada sauce.
  10. Add the final 1/3 tortillas on top of the casserole; pour the remaining sauce over the top and and sprinkle on the rest of the cheese.
  11. Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
  12. Sprinkle jalapeños and green onions over the top. Let casserole cool for 5-10 minutes.
  13. Slice and serve hot.

Notes

You can also add corn, black beans, pinto beans, tomatoes, cilantro or whatever other veggies and toppings you desire!

https://www.theartfulgourmet.com/2020/12/lowcarb-cheesy-beef-enchilada-bake/

Look at all that cheesy taco goodnessCut Casserole

Other recipes you might enjoy:

Game Day Beef Enchilada Casserole

Taco Casserole

Mexican Beef and Rice Casserole

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.

https://www.theartfulgourmet.com/2015/03/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.

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

 

Top Ten {Things I Love} :: Spring 2013

Sun Noodle Ramen Lab

1. Sun Noodle Ramen Lab, Teterboro, NJ

I recently went on a cool roadtrip with some friends over to Teterboro, NJ to go on a private Factory Tour and Tasting event at Sun Noodle’s Ramen Lab, led by Kenshiro Uki and George Kao, owners and managers of the 6,000 square foot ramen noodle factory. I met Kenshiro and team at the NY International Foodservice and Restaurant Show a few weeks ago in the Japan Pavillion and was impressed by their authentic ramen noodles and how they pair them with specific broths and toppings to create Ramen dishes from varying areas of Japan. I found out about their tasting tours from a friend who urged me to go and sample some of these amazing noodles, which have been the leading Ramen maker in Hawaii since 1981 and more recently in LA. Owner Mr. Uki and Chef Nakamura decided to open the Ramen Lab not only to produce their unique and amazing noodles, but also to educate the public and Ramen-obsessed Chefs and foodies on the process of how it’s really done in Japan.

Sun Noodle factory

Upon arrival, we were given crazy hair caps and Mr. Kao took us behind the scenes for a private tour of the factory to see the machinery and ingredients that they use to make all the different varieties of their ramen noodles.

chef nakamura

We then headed up front to a 6-person tasting bar where Executive Chef Nakamura dazzled us with his authentic Japanese cooking techniques as he prepared the five different Ramen dishes for us.

Ramen1

Our first bowl was a ramen soup that is popular in Tokyo, with thin, yellow noodles in a chicken broth base made with soy sauce topped with seaweed, green onions, bamboo shoots and colorful fish cakes.

Ramen2

The second bowl was Kyushu-style in a creamy white broth, made from slow-cooked pork served over thin, straight white noodles. The Chef added the noodles dramatically to our bowls and then garnished them with roasted garlic oil, sliced pork, mushrooms and scallions.

Ramen3

Our third bowl of Ramen was a Sapporo-style dish made with wavy yellow noodles topped with wok-cooked ingredients, including miso, vegetables and ground pork. The fresh hot corn was topped with a pat of creamy sweet butter and the ingredients were all nestled in a gorgeous spicy miso-based broth – this was definitely my favorite of all of them!

Ramen4

Our fourth bowl was Mazemen, which consisted of fat, round noodles served in chicken fat topped with a dark savory sauce, topped with a soft-boiled egg, sautéed mushrooms and fried crispy bits to give it a nice crunch.

Ramen5

Last but not least was a bowl of Tsukemen, which had chewy, wavy noodles that we dipped in a savory, brown broth with fish flavors, spices and green onion slivers.

The coolest part of all was just sampling all the different textures and flavor combinations which are meticulously planned and prepared and served with style. They encouraged us all to eat the Ramen quickly and not be afraid to slurp or be a bit messy, as that is the way the locals eat them on the streets of Japan.

Check out Ramen Lab online and book your own tasting tour for only $40-60. Sun Noodle doesn’t sell their Ramen to the public (primarily  only to Chefs and top Japanese restaurants such as Momofuko and Chuko in NYC), but if you want to buy some of their packaged fresh or dried Ramen you can find them at a Japanese mega market in NJ called Mitsuwa Marketplace (among other fun and authentic Japanese items and produce!)

Sun Noodle Ramen Lab
375 N St
Teeterboro, NJ 07608 | (201) 530-1100

Crosby Hotel Bar

2. The Crosby Hotel Bar, SoHo NY

The Crosby Hotel Bar is a fun, trendy place in SoHo I have passed by several times but finally took some friends to on a Sunday afternoon recently. With it’s sun-drenched lounge, modern decor and lighting and a buzzy atmosphere this is a perfect spot for a weekend cocktail and brunch. The menu has a great variety of small plates such as Pulled Pork and Beef Sliders, a Smoked Mozzarella, Bacon and Ricotta Flatbread with Caramelized Onions (see photo above!), Leek Potstickers, and Lamb Kofta Kabobs plus a whole slew of other tasty treats to pair with a nice glass of wine. They also offer entrees of fish, short ribs, burgers, steaks, sandwiches, risotto and plenty of gorgeous veggies sides to accompany. The atmosphere is relaxed and fun – you can sit at the bar or at one of the cozy lounge couches in the atrium and also enjoy breakfast, brunch and one of their signature cocktails with friends. The hotel also serves an English Afternoon Tea in The Crosby Bar all day. It includes a variety of teas served in the traditional style with delicious cakes, scones, tarts and sandwiches. Champagne is a glamorous addition and residents can also take their tea in the drawing room. Don’t miss it.

Crosby Hotel Bar
79 Crosby Street
New York, NY 10012
212 226 6400
http://www.firmdalehotels.com/new-york/crosby-street-hotel/crosby-street-bar

Viante Pasta Maker

3. Viante Electric Pasta Maker Machine

I don’t know about you but I absolutely LOVE homemade fresh pasta over store-bought fresh or dried pasta any day of the week. But, if you have ever made it before you know that it’s a total labor of love mixing and kneading the dough, and flattening it through a hand crank machine or cutting into those gorgeous shapes by hand. There’s a great new machine called the Viante Pasta Maker that makes all of this so easy to do it’s almost crazy to not get it. With a powerful mixing motor and 10 interchangeable cutting discs you can make restaurant-quality vermicelli, ziti, tagliatelle, fettuccini, spaghetti, rigatoni, pappardelle, linguini, and biscotti in minutes. Just pull the slider to extrude dough into your desired shape. No more hand cranks or crazy kneading and cutting by hand – for only a buck and a half (about $150) – this makes anyone’s pasta obsession so much more fun, and gives you more time to be creative with all the toppings and sauces. Love it.

Get it online at Sur La Table, Amazon.com or Chefs Catalog. Photo credit: www.viante.com

Forcella Park Ave

4. Forcella, NYC

I stumbled upon this place one night while I was walking home and was immediately drawn in by its stunning artwork, interior design and sparkling chandeliers when you walk in the door. Originating in Brooklyn, Forcella is know for its Neapolitan-style pizza made in their wood burning ovens that reaches over 1000 degrees, cooking the pizza in 90 seconds flat. They claim to have a secret recipe for the dough, that makes it perfectly chewy and crispy with all those gorgeous browned puffy bits on top.

Forcella NYC

I sampled the four-cheese Arancini rice balls and the Truffle Parmesan Fries with Aioli for a starters while sipping a lovely Aperol Spritz at the bar. They have a great happy hour too – 2 for 1 drinks and reasonable small plates such as Prosciutto and Cheese, Fried Calamari and Grilled Octopus. For lighter fare, you can try one of their salads or a sampling of fresh handmade mozzarella and burrata.

Forcella Neapolitan Pizza

Their Neapolitan-style wood-fired pizzas, created by their certified pizza master, Guilio Adriani, come in about 20 different varieties (or you can create your own).  They also have a nice selection of entrees such as Risotto, Ravioli and Pasta, Grilled Lamb Chops or Pan-Seared Jumbo Shrimp wrapped in Bacon in a Brandy Cream Sauce (which I have yet to try but it sounds divine!)

Visit their two additional locations in Williamsburg, Brooklyn or the Bowery – all are open 7 days a week – until 11 pm Sunday through Thursday, and until midnight on Fridays and Saturdays. Definitely worth a visit (if just to watch them make their fabulous pizzas in one minute!)

Forcella Gramercy
377 Park Avenue South
New York, NY 10016
(212) 448-1116

http://www.forcellaeatery.com/

Bon Appetit Totes

5. A-Thread Bon Appetit Totes

I found these awesome, colorful illustrated Bon Appetit foodie totes online at A-Thread and fell in love with them at first sight. I might just have to get one of each! Designed by the team from TheyDrawandCook.com, the Bon Appetit Tote comes in four designs – each a gorgeous, one of a kind TDAC illustrated recipe. Choose from Butter Beans, Chocolate Apricots, Hot Toddy, and Pretty Parsnip.

The tote is made from 12 oz natural cotton canvas and features a slip pocket in the side gusset – the perfect place for sunglasses, wallet, or a bottle of wine. The bag measures 10″w x 14″h x 5″d, and the handles are 24″ long and 1″ wide. The best part is that with each purchase of this tote, a donation will be made to the World Food Program USA and will feed 5 children!

Check ’em out and get yours on A-Thread’s website. Photo credit: A-Thread.

BALL Jam & Jelly Maker

6. Ball FreshTECH Automatic Jam and Jelly Maker

There’s something about homemade Strawberry Jam that takes me back to my childhood when my Mom would pick fresh berries from her summer garden and make big batches of this sweet lovely jam for us. I haven’t experimented with canning yet but have been dying to make my own homemade concoctions – but in a tiny NY apartment i just haven’t found the space to store all the canning equipment and jars to do so. Ball now has a cool automatic jam and jelly  maker that makes the process of making jellies and jams easy with a machine that does all the work for you.

The FreshTECHâ„¢ Automatic Jam & Jelly Maker with SmartStirâ„¢ Technology brings ease and convenience to homemade jams and jellies. The jam maker stirs the ingredients while it cooks so you don’t have to! Use your favorite fruits, fruit juices and even peppers to create delicious, natural jams and jellies in under 30 minutes. It is the perfect tool for both new and experienced canners, and a great way to incorporate fresh ingredients for healthier eating. The pot has a nonstick interior, making for easy clean up between batches. The pot, glass lid and stirring paddle are dishwasher safe. Can’t wait to get my hands on this fun tool so I can recreate Mom’s Strawberry Homemade jam in a flash!

Check out the video showing how cool and fun this machine is!

Get it online at Amazon.com. Photo credit: Ball USA.

Michele Michael Elephant Ceramics

7. Elephant Ceramics by Michele Michael

I can’t remember exactly where i first discovered Elephant Ceramics, but I fell in love with this gorgeous work the second I saw it – thinking these pieces of art would be perfect for my food styling and photography props. I have always loved ceramics and actually took a class once to make some of my own – I love their rustic and artistic nature, and imperfect organic shapes and textures. Michele Michael is the creator of this beautiful line of ceramics, from her studio on the coast of Maine. – The calm and cool white, blue and green palettes and rustic textures of her pieces emulate rugged, coastal scenery which seems to be an obvious source of inspiration for her gorgeous handmade creations. Can’t wait to get my hands on some of these beauties and I’m sure you will too once you see them.

Check out her website at www.elephantceramics.com and shop online here. Photo credit: Elephant Ceramics.

Salvation Taco

8. Salvation Taco, Murray Hill, NYC

This is a new fun Mexican joint that just opened in Murray Hill – created by The Spotted Pig and The Breslin team. Located inside the cool POD39 Hotel, it has a snazzy bar in front that opens into a huge recreational room in back, complete with lounge couches and tables, a second bar, fireplace, and two ping pong tables. The atmosphere is buzzing with after work crowds and is perfect for happy hour if you just want to grab a few margaritas and some authentic Mexican bar snacks. They offer amazing small tacos (2 per plate) ranging from $3 to $6 (steak, pork, chicken, cauliflower curry and Korean BBQ) and have great homemade guacamole and tortilla chips, crispy pig ears, quesadillas, beef chili, beer-braised short ribs, Morrocan Lamb on Naan and more. Open for breakfast, brunch, lunch and dinner – you can get your Mexican fix any time you like in this delicious fun and trendy casual spot.

Salvation Taco
145 E 39th St, btwn Lexington and 3rd Ave
New York, NY 10016
212.865.5800
http://www.salvationtaco.com

EAT-Boutique

9. EAT Boutique Foodie Gift Boxes

EAT Boutique is the brain-child of Maggie Battista, a dynamic food blogger and business woman I have met a few times through IACP and the Cookbook Conference in NYC. Her site is full of gorgeous photos, fun stories, and best of all – create-your-own gift boxes full of awesome foodie items and small batch foods by boutique food makers. EAT Boutique’s team curates seasonal and regional homespun gift and tasting boxes as gifts for food fans, and also sell their cool discoveries individually for the home cook. They have also recently started hosting intimate tasting events and convivial local pop up markets for their favorite food makers, cookbook authors and small batch food fans in different cities. You’ll find goodies such as a delightful box of macarons, exotic sea salts, handmade ceramics and kitchenwares, gourmet syrups and ice creams, vinegars, sauces, coffee and teas or local made wine, and I guarantee you’ll find something you love on this site!

Check out their online store at www.eatboutique.com. Photo credit: Eat Boutique.

S'mac

10. S’Mac, Sarita’s Macaroni & Cheese, NYC

So who DOESN’T like an awesome rockin’ outta this world Mac and Cheese? I usually make my own but when I’ve got the craving for that ooey gooey cheesey bowl of sin and don’t feel like cooking I always order online or make a visit to S’Mac in Murray Hill or the East Village in NYC. First off, they have about 11 different flavors and varieties. Secondly, you can order four different sizes depending on how hungry you are (Nosh, Major Munch, Mongo or Partay!). Last but not least, they are all made to order with awesome ingredients and baked to a crunchy, gooey existence served in a cast iron pan giving it that brown crispy crust with a melted world of yum on the inside. Choose from Classic Four Cheese, Cheeseburger, Alpine (Gruyere and Bacon!), Napoleanata (Mozzarella with roasted tomatoes, garlic and basil – yum!), Parissiene (Brie, roasted figs and Shitake mushrooms and fresh rosemary), Indian Masala, Buffalo Chicken, or you can create your own fantastic flavor combination with whatever meats, cheeses and veggies you want. Choose from traditional elbows or whole-wheat pasta and add a topping of buttery, crunchy breadcrumbs to make it even more sinful. Once you taste this You can also get your lip smacking goodness, you’ll never open a box of that yellow-powdered cheese stuff again.

S’Mac NYC

East Village – 345 E 12th Street NYC 10003

Lower East Side – 3 First Ave, NYC 10002

Murray Hill – 157 E 33rd St, NYC 10016

http://www.smacnyc.com/what.html

Photo credits: Kristen Hess and S’Mac.

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All photographs, copy, and content on this website are copyrighted ©  2010-2013 by Kristen Hess/The Artful Gourmet. Please do not share, use, or distribute any of this content without expressed permission to do so, thanks! All opinions on this story are my own and were not paid or sponsored by vendors mentioned.

Spice up Your Night w/ Southern-Style Taco Soup

 

Southern Style Taco Soup

Southern-Style Taco Soup is something I discovered when I lived down South in Atlanta. My ex-boyfriend’s Mom (a great Southern cook from Alabama) made this for us everytime we came home to visit on a chilly winter night and it was completely delicious – similar to chili yet a warm flavorful soup with corn, black beans, kidney beans and green chilies and diced tomatoes.

The key is the taco seasoning and ranch salad dressing mix – it gives it tons of flavor and a super creamy consistency. Top it off with corn chips, sour cream, jalapeños, cilantro and grated sharp cheddar and you’ve got a hearty soup that eats like a meal. Delish!

Spice up Your Night w/ Southern-Style Taco Soup

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 10-12

Ingredients

  • 2 lbs ground beef
  • 2 cups diced Sweet Vidalia onion
  • 1 (15 1/2-ounce) can pinto beans
  • 1 (15 1/2-ounce) can black beans
  • 1 (15 1/2-ounce) can dark red kidney beans
  • 1 (15 1/4-ounce) can sweet white kernel baby corn, drained
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (14 1/2-ounce) can tomatoes with chiles (Rotel)
  • 1 (4 1/2-ounce) can diced green chiles
  • Dash of Tabasco or hot pepper sauce (optional)
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix
  • Corn chips, for serving
  • Sour cream, for garnish
  • Grated sharp cheddar or Mexican blend cheese, for garnish
  • Sliced jalapenos, for garnish
  • 1/2 bunch of cilantro, chopped, for garnish

Instructions

  1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot.
  2. Add the beans, corn, tomatoes, green chiles, hot sauce, taco seasoning, and ranch dressing mix, and simmer over low heat for about 1 hour in a pot on the stove. Alternatively you can cook the soup in a slow cooker on low for about 6 hours which really makes the flavors meld together.
  3. Serve with corn chips in the bowl and pour soup over the chips. Garnish each bowl with a dollop of sour cream, grated cheese, fresh cilantro and sliced jalapenos. 
https://www.theartfulgourmet.com/2010/12/spice-up-your-night-with-some-southern-style-taco-soup/