artfulgourmet | The Artful Gourmet :: Food Stylist | Photographer | Blogger

April 3, 2020March 15, 2023

Low Carb Almond Flour Bread {#Keto, #Paleo, #Gluten-Free}

This Almond Flour Bread recipe is perfect when you are looking to replace high-carb regular bread with a low-carb alternative. Made with gluten-free almond flour, eggs, FBOMB Coconut Oil, butter, and a touch of honey and sea salt, it’s so good you’ll never know the difference!

Almond flour is a great source of natural fiber and protein and serves as a perfect base for making this bread. (I particularly like Bob’s Red Mill brand which is superfine ground). Coconut oil is also an excellent source of healthy fats while the eggs (a superfood!) offer up protein and amino acids.

This recipe is perfect for avocado or egg salad toast, sandwiches, or even torn up to use in a low carb Panzella salad, stuffing or breakfast strata recipe. It’s also delicious simply toasted with butter or dipped in olive oil and herbs as a snack or appetizer. The possibilities are endless!

This Paleo Bread Recipe Is:

Paleo | Grain-free | Gluten-free
High in protein
Low-carb

This Recipe Uses:

FBOMB Coconut Oil
Butter
Eggs
Almond Flour
Baking Powder
Honey
Sea Salt

Top Three Health Benefits of This Recipe:

FBOMB Coconut Oilis a wonderful healthy fat and perfect for a Paleo / Low-Carb diet. It also helps keep you satiated and full throughout the day.
Almond flour is very low-carb and grain-free, plus it’s full of natural fiber and protein.
Eggs are considered a superfood because they’re loaded with vitamins and amino acids. They’re a perfect mix of fat and protein and should be a part of any healthy diet.

Low Carb Almond Flour Bread {#Keto, #Paleo, #Gluten-Free}

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 16 slices

Serving Size: 1 slice

Calories per serving: 99

Fat per serving: 9.3g

This Paleo Bread recipe is perfect when you are looking to replace high-carb regular bread with a low-carb alternative. Made with gluten-free almond flour, eggs, FBOMB Coconut Oil, butter, and a touch of honey and sea salt, it’s so good you’ll never know the difference!

Ingredients

7 large eggs
½ cup melted butter (or FBOMB Olive Oil)
1 packet (2 tablespoons) FBOMB Coconut Oil
2 cups almond flour (fine)
1 teaspoon baking powder
1 tablespoon honey
½ teaspoon sea salt

Instructions

Preheat the oven to 350 F.
Put the eggs in a large mixing bowl and beat with a hand mixer or stand mixer on high for 1 to 2 minutes.
Add the melted butter (or olive oil) and coconut oil, and mix together until smooth.
Add the almond flour, baking powder, honey and sea salt, and mix together until thick and blended well.
Pour mixture into an 8x4-inch rectangular loaf pan lined with parchment paper.
Bake for 45 minutes or until a skewer comes out of the middle clean.
Let the bread cool for about 10 minutes on a wire rack.
Slice into 16 pieces and serve with your topping or filling of choice.

Notes

To make the recipe keto-friendly, add ½ teaspoon of xanthan gum or gelatin powder and omit the honey. You can also substitute low carb brown sugar or agave syrup for the honey.

You can also substitute the butter with FBOMB Extra Virgin Olive Oil if you are avoiding dairy.

https://www.theartfulgourmet.com/2020/04/low-carb-almond-flour-bread-keto-paleo-gluten-free/

Please feel free to share this recipe online and tag @artfulgourmet and #dropanfbomb #ketologic in the social media post – we’d love to hear if you made the recipe and what you think in the comments below!

March 13, 2020August 5, 2020

Mediterranean Beef Kebabs w/ Tzatziki

These grilled Mediterranean Beef Kebabs are the perfect #low-carb/#Keto/#Whole30-friendly dish made with lightly spiced Steakhouse Elite Grass-Fed Ground Beef grilled on skewers. Now that Spring is on the way, I’m focusing on eating healthier and less carbs with whole, fresh, #organic ingredients.

Once the beef skewers are grilled, they are served with a simple, lovely salad made with fresh sun-roasted tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce made with garlic, cucumbers, mint and greek yogurt.

Healthy, light and delicious! You can also serve these on grilled pita bread if you wish. Pairs well with a crisp white wine or light red.

Mediterranean Beef Kebabs w/ Tzatziki

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 4.

Serving Size: 1-2 Kebabs w/ Tzatziki

These grilled Mediterranean Beef Kebabs are the perfect low-carb/Keto/Whole30-friendly dish made with lightly spiced Steakhouse Elite Grass-Fed Ground Beef grilled on skewers. They’re served with fresh tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce. Healthy, light and delicious!

Ingredients

BEEF KEBABS:
1 medium onion, minced
2 garlic cloves, minced
1 cup fresh parsley, minced
1 1/2 pounds Steakhouse Elite Grass-Fed Ground Beef
1/2 cup finely ground almond flour + 1 tablespoon water
Kosher Salt and Freshly Ground Black Pepper
4 teaspoons Mediterranean or Greek seasoning
SIDE SALAD:
1 large tomato, sliced
1 red onion, sliced
1 cucumber, sliced
Parsley, chopped
Mint, chopped
Feta Cheese, crumbled
TZATZIKI:
3 Persian, Kirby or ½ English cucumbers, cut into ¼-inch pieces
Kosher salt
1 cup plain Greek yogurt
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, lightly crushed
¼ cup chopped mint

Instructions

BEEF KEBABS:
Soak 10 wooden skewers in water for about 30 minutes to 1 hour, removing when ready to start making beef kebabs. Lightly oil a grill or grill pan and preheat to medium-high.
Finely mince the onion, garlic, and parsley and place in a large mixing bowl. Add the ground beef, almond flour/water mixture, salt and pepper and Mediterranean spices. Mix together with your hands until well combined. Alternatively, you can mince all the ingredients together in a food processor.
Take a handful portion of the meat mixture and mold it on a wooden skewer into a long log-shaped kebab about 1 inch wide. Repeat with the rest of the meat and skewers, laying them on a large baking sheet lined with parchment paper or foil.
Place the beef kebabs on the grill and cook for 4 minutes on one side, turn over and cook for another 3-4 minutes.
Serve the kebabs with a side salad made of sliced tomatoes, onions, cucumbers, parsley, mint and feta cheese with a side of tzatziki for dipping.
TZATZIKI:
Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature 15–20 minutes; discard garlic. Stir in mint just before serving.
Do Ahead: Tzatziki can be made 2-3 days ahead (without mint). Cover and chill in the refrigerator, and add fresh mint just before serving.

Notes

You can also substitute the ground beef with ground lamb or chicken, and serve with a side of grilled pita bread if desired.

https://www.theartfulgourmet.com/2020/03/mediterranean-beef-kebabs-w-tzatziki/

Enjoy!

February 25, 2020April 12, 2021

Black Pepper Caramel Chicken Udon

JSL Foods recently invited me to participate in their 2nd Blogger Recipe Challenge, and guess what? I won the GRAND PRIZE and $1500 for my Black Pepper Caramel Chicken Udon recipe! And I am so thrilled to share it with you!

I decided to use their delicious Fortune Chicken Udon Noodles as the base for this amazing dish.

Black Pepper Caramel Chicken is a traditional Vietnamese dish made with chicken thighs, shallots and red chili peppers, jalapeños, and cilantro..

tossed in a luscious caramel sauce made with brown sugar, fish sauce, vinegar, red chili garlic sauce, fresh garlic, ginger and freshly ground black pepper,

all mixed together and reduced in a pan into a gorgeous sticky spicy sweet glaze to coat the chicken.

The noodles are cooked separately, then drained and sprinkled with the packaged chicken-flavored seasoning,

then tossed back into the pan with the cooked chicken and sweet savory Black Pepper Caramel sauce.

For serving I topped the dish with a dash of Everything Bagel seasoning (you could also just use white or black sesame seeds if you like), a few sliced jalapeños and fresh cilantro for an extra kick of heat and bright flavor.

You guys, this noodle dish is to die for! These Udon noodles are precooked so they only need to be reheated for a few minutes before serving. And they’re perfectly durable for holding this gorgeous thick glaze on the chicken, and full of ALA Omega-3’s, are non-GMO, zero trans fats, with only .5g of fat and 5g of protein in each serving!

You can also try this recipe using their Mushroom or Original Shoyu Udon Noodles for another layer of flavor to mix it up. Try pairing it with an oaky Napa Chardonnay or grassy Marlborough NZ Sauvignon Blanc to balance out the spiciness and sweetness of the dish. Superb!

Absolutely delicious…Hope you enjoy! And feel free to comment below and please share this post on social media with the hashtags @artfulgourmet @jslfoods #fortunenudonoodles #cheftyaki #udonsoups

Black Pepper Caramel Chicken Udon Noodles

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

This is a traditional Vietnamese Chicken dish made with a sticky spicy and sweet caramelized sauce with shallots, garlic, chilies, fish sauce, rice vinegar, brown sugar, ginger and coarse ground black pepper. The chicken thighs are cooked right in the sauce then tossed with Fortune Chicken Udon Noodles and garnished with fresh cilantro and sliced jalapeños for extra heat and bright flavor.

Ingredients

1 package JSL Foods Chicken Udon Noodles
1 1/3 cups water
1/2 cup dark brown sugar
1/4 cup Asian fish sauce
1/4 cup water
1 tablespoon sesame oil
3 tablespoons rice vinegar
1/2 tablespoon garlic, minced
1 teaspoon fresh ginger, grated (or 1/2 teaspoon dried ginger)
2 teaspoons ground black pepper
1 tablespoon Asian chili garlic sauce
1 tablespoon soy sauce
2 tablespoons peanut or canola oil
1 large shallot, thinly sliced
1 fresh red chili pepper, cut into thin strips
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
Everything bagel seasoning, garnish Cilantro sprigs, for garnish
Sliced jalapeños, for garnish (optional)

Instructions

In a large pot, bring water to a boil and add JSL Foods Chicken Udon Noodles. Cook for 5-6 minutes, and sprinkle with the packet of Chicken seasoning, mixing throughout cooked noodles. Keep warm, and set aside.
In a small mixing bowl, combine brown sugar, fish sauce, water, sesame oil, rice vinegar, garlic, ginger, black pepper, chili garlic sauce, soy sauce; stir together to make black pepper caramel sauce. Set aside.
Heat the oil in a large skillet or wok pan. Add the shallot and red chili pepper and sauté over medium heat until soft, about 4 minutes. Remove from pan; set aside to add back in with chicken and sauce at the end.
Add the black pepper caramel sauce mixture and the chicken to the pan; simmer over high heat until the chicken is cooked through and sauce is caramelized for about 8-10 minutes. Reduce heat to low and stir in the shallots and hot chiles and cooked Chicken Udon Noodles coating them with the sauce and mixing in the chicken evenly throughout.
Transfer Black Pepper Caramel Chicken Udon Noodles to serving bowls, garnish with everything bagel seasoning, fresh cilantro and sliced jalapenos (if using).

Notes

Pairs well with an oaky Napa Valley Chardonnay or grassy, fresh New Zealand Sauvignon Blanc wine to balance out the spicy-sweet flavors of the dish.

https://www.theartfulgourmet.com/2020/02/black-pepper-caramel-chicken-udon/

As an added bonus, Chef Yaki is offering a special discount to my readers by joining their Noodle Club online! Click here get the coupon for special discounts and free offers!

You can purchase Fortune Udon noodle products at Target and Walmart as well as these groceries stores online:

Learn more about all the other great noodles, sauces, wrappers and other Asian specialties that JSL Foods offers:

Website: http://www.jslfoods.com/

Facebook: https://www.facebook.com/JSLFoods/

Twitter: https://twitter.com/JSL_Foods

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

This post is sponsored by JSL Foods for The 2nd Fortune Udon Noodle Blogger Recipe Challenge. All reviews, opinions, photos, recipes and written content expressed in this post are my own.

January 2, 2020May 2, 2022

Citrus Arugula Salad with Pistachios, Ricotta + Mint

This #Winter Citrus #Salad w/ Arugula, Ricotta Salata & Pistachios has a Lemon Truffle Dressing that is to die for!

A gorgeous and refreshing salad made with blood oranges and Cara Cara oranges, arugula, chopped mint, pistachios and sliced red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy, crunchy and salty all in one bite!

#lowcarb #keto #whole30 approved #recipe! ..It’s the perfect refreshing salad for the New Year! Happy #2020!

Citrus Arugula Salad with Pistachios, Ricotta + Mint

Prep Time: 15 minutes

Yield: Serves 4.

A gorgeous and refreshing Winter salad made with citrus, arugula, chopped mint, pistachios and red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy and salty all in one bite!

Ingredients

2 blood oranges, peeled, pith removed and sliced crosswise ¼ inch thick
2 Cara Cara or Navel oranges, peeled, pith removed and sliced crosswise ¼ inch thick
2 tablespoons fresh mint leaves, chopped
2 tablespoons roasted salted pistachios, chopped
½ small red onion, halved and sliced thin crosswise
3 cups baby arugula
4 tablespoons Seven Barrels Truffle Oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
2 tablespoons fresh Ricotta Salata, crumbled (or 8 thin slices, divided)

Instructions

Layer the orange slices in alternating colors on a large plate or a couple of small plates.
Top the layered oranges with chopped mint, pistachios, and sliced red onions on the plate(s).
Toss the arugula with truffle oil, lemon juice, salt and pepper in a mixing bowl.
Place a pile of arugula on top of the layered oranges and top with the crumbled ricotta cheese and additional freshly ground black pepper if desired.

Notes

Note: If you can’t find fresh Ricotta Salata cheese, you can also substitute another tangy sheep’s milk cheese such as Manchego or Aged Pecorino Romano. Fresh sliced Mozzarella or Burrata cow’s milk cheese could also substitute nicely for a milder flavor.

https://www.theartfulgourmet.com/2020/01/citrus-arugula-salad-with-pistachios-ricotta-mint/

December 31, 2019May 2, 2022

Ham, Cheese, Broccoli + Mushroom Frittata {#Keto}

Who loves #brunch besides me? One of my favorite recipes around the holidays is a big egg casserole, quiche or frittata made with lots of delicious ingredients like ham or bacon, cheese, veggies all baked together into a hot, bubbling dish of goodness.

This Ham, Cheese, Broccoli + Mushroom Frittata is also #lowcarb, #keto and #Whole30 diet friendly – something we all are looking for to eat lighter and shed a few pounds after an indulgent holiday filled with rich, carb-laden, sugar-filled foods.

I made the frittata with some cooked smoked ham, broccoli, mozzarella and cheddar cheese, sautéed buttery mushrooms, eggs and a touch of light cream, dried leeks, a dash of onion salt and a little garlic. It’s all layered together in a casserole dish then baked in the oven for 40-45 minutes, then served at room temperature.

Feel free to experiment with different ingredients and cheeses – some crumbled breakfast sausage or bacon instead of ham. Sub some halved cherry tomatoes, or bell peppers or asparagus, and use some creamy brie or swiss or gruyere cheese would all be equally delicious! Or leave out the meat altogether and make it a #vegetarian egg casserole instead.

The frittata can also be cooked in a cast iron pan on the stove for a few minutes and finished in the oven until cooked through. It can also be made ahead of time and reheated, or served room temperature. Great served with a side salad or fruit salad for brunch. Yum!

Happy New Year #2020!

Keto Ham, Cheese, Broccoli + Mushroom Frittata

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 8

Serving Size: 1 square (1/8 of frittata)

Ingredients

Olive oil cooking spray
5 cups broccoli
2 tablespoons butter
1 cup sliced mushrooms
1 tablespoon minced garlic
1 cup cooked ham, diced
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
12 large eggs
1/4 cup light cream
1 tablespoons dried leeks
Onion salt
Freshly ground black pepper
Fresh or dried parsley, for garnish

Instructions

Preheat oven to 375 degrees, Spray a 9x13 or medium round baking dish with cooking spray.
Blanch the broccoli for a few minutes, drain and run under cool water, set aside.
Melt butter in a small sauté pan and cook mushrooms for 5-6 minutes until tender and browned. Add minced garlic and cook for another minute.
Layer the broccoli, mushrooms and ham in the baking dish.
Beat the eggs in a large mixing bowl and add cream, dried leeks and season with onion salt and pepper.
Pour the egg mixture over the cooked veggies and ham and stir ingredients together.
Sprinkle the cheese over the top, mixing it through the casserole.
Bake for 40-45 minutes or until eggs are set and the top is lightly browned. Remove from oven and let cool.
Serve warm, cut into squares.

Notes

Feel free to experiment with different ingredients and cheeses - some cooked sausage or bacon instead of ham, tomatoes, peppers or asparagus would also be equally delicious and nutritious.
The frittata can also be cooked in a cast iron pan on the stove for a few minutes and finished in the oven until cooked through.
Can be made ahead of time and reheated, or served room temperature.
Great with a side salad or fruit salad for brunch.

https://www.theartfulgourmet.com/2019/12/ham-cheese-broccoli-mushroom-frittata-keto/

Some other frittata/quiche/egg casseroles you might wanna try!

Bacon, Onion + Cheese Frittata

Summer Veggie Frittata

Italian Frittata w/ Potato, Red Pepper + Bacon

Mushroom, Ham + Cheese Strata

Holiday Strata

Spinach, Cheese + Green Onion Quiche

December 31, 2019April 12, 2021

Rock Star Chili

It’s that time of year again where all i really want to do is stay in and cook some hearty comfort food and watch Netflix with my kitty under a big fluffy blanket. Chili is one of my fav recipes to make because it’s super easy, all in one pot, and a little spicy and savory and oh-so-good.

It’s a simple mix of ground beef, onions and garlic, chili seasoning, beans, stewed tomatoes, whole tomatoes, crushed tomatoes, tomato paste, kidney beans, chili beans, beef broth and a dash of hot sauce all simmered into a lovely big pot of chili goodness. Simply top it with all your favorite toppings like a dab of sour cream, some shredded cheddar or mexican blend cheese, jalapeños, cilantro and then serve some corn chips or tortilla chips along side for the perfect cozy dish, game-day ready!

To make homemade chili seasoning (rather than premixed) use this recipe:

Ingredients

5 tablespoons chili powder
1 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Place all of the ingredients in a bowl and mix well. Adjust seasonings to taste.

Feel free to play with this base chili recipe and make it your own! You can add a 12-ounce bottle of beer along with the tomatoes and broth in the beginning of cooking for a more complex flavor. If you want to amp up the heat factor, add some chopped jalapeños and a few tablespoons of the jalapeño juice into the chili towards the end, adjusting to heat level desired. A few chopped up chipotle peppers and dash of sauce will also give a smoky flavor to the chili without the heat. Swap smoked paprika for regular paprika in the chili seasoning for some smoky flavor as well.

The chili can also be prepared a few days ahead. Let the chili cool then cover with foil and keep in the refrigerator. Rewarm over low heat before serving.

Rock Star Chili

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Yield: 8-10

Serving Size: Approx 1 cup

This is a super easy and super delish rock star chili recipe - you can adjust the heat by adding additional jalapeños, diced green chilies and/or hot sauce. Perfect cozy one-pot dish for a gloomy Winter day!

Ingredients

2 tablespoons olive oil or vegetable oil
3 pounds ground beef (80/20) - ground chuck***
2 large onions, chopped
6 garlic cloves, minced
One packet Chili-O seasoning mix or homemade chili seasoning (see post for recipe)
Sea salt and freshly ground black pepper, to taste
3 cups low-sodium beef or chicken broth
One 8-ounce can stewed tomatoes
One 8-ounce can whole tomatoes, chopped
One 8-ounce can Ro-tel diced tomatoes with chilies
One 6-ounce can tomato paste
2 tablespoons hot sauce (optional, add to taste)
One 8-ounce can red kidney beans
One 8-ounce can prepared chili beans
Garnishes: sour cream, shredded cheese, cilantro, jalapeño, corn chips or tortilla chips

Instructions

Heat the oil in a large heavy pot and add ground beef until browned. Drain excess grease from pot. Stir in the chili seasoning, salt and pepper.
Add onions and cook over medium heat until translucent, stirring often, about 8-10 minutes. Add garlic and sauté for another minute or so.
Pour in the broth, all the tomatoes, tomato paste and hot sauce and simmer the chili over low heat until thickened to desired consistency, stirring occasionally to prevent sticking, for at least an hour to 1 hour 15 minutes.
Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper, stir together. Reduce heat to low until ready to serve.
To serve ladel into bowls and garnish with sour cream, shredded cheese, cilantro, jalapeños and corn or tortilla chips, if desired.

Notes

To make homemade chili seasoning (rather than premixed) use this recipe:

Ingredients-
5 tablespoons chili powder
1 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions-
Place all of the ingredients in a bowl and mix well. Feel free to adjust seasonings to taste.

DO AHEAD Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.

https://www.theartfulgourmet.com/2019/12/rock-star-chili/

December 30, 2019May 2, 2022

Easy Chicken Noodle Soup

Saute veggies

Add chicken

Cook and mix together

Add broth, water

Add noodles and cook 9-11 mins

Garnish with fresh parsley and serve

March 25, 2019March 15, 2023

Sweet + Spicy Chicken Thighs w/ Roasted Broccolini

Sometimes you need to spice things up in life a little. Especially to brighten up those late Winter/early Spring dreary days when you’re craving #BBQ, until the gorgeous grilling weather is back in full swing!

These Sweet and Spicy Chicken Thighs are the perfect remedy – bathed in a gorgeous sticky, spicy and sweet glaze, made with Penzey’s Northwoods Fire Rub and Woodstock Everything Sauce and a little honey and white balsamic vinegar for a great BBQ flavor with the convenience of the broiler.

I made some fresh and easy Roasted Broccolini with Garlic to go with the chicken, but you could also serve them with the typical BBQ fixings: corn on the cob, baked beans, cole slaw, mac and cheese or fries. Black beans and rice would also be a great option for a Caribbean flair. Or shred the chicken and make some Spicy Sweet Chicken Tacos or BBQ Chicken Wraps or Pizza with the roasted broccolini…YUM!

Chef’s Notes: Penzey’s Northwoods Fire Rub is a lovely spicy mixture of salt, chipotle, black pepper, Hungarian paprika, garlic, rosemary, thyme, black pepper, and cayenne. If you aren’t able to find it or buy some, you can make your own by using the following: 2 teaspoons garlic powder, 2 teaspoons chipotle or chili powder, 1 teaspoon paprika, 3/4 teaspoon salt, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried thyme. Get it online here.

Woodstead Hot Anything & Everything Sauce is a sweet and spicy glaze I found in Upstate New York in Naples in the Finger Lakes (it’s made there locally and sold at the farmer’s markets and you can also get it at Arbor Hill winery). It’s key ingredients are ketchup, vinegar, sugar, mustard, salt, turmeric and paprika, orange juice, cayenne pepper, crushed red pepper and brown sugar. It’s super delicious on everything as a bbq glaze or a dip for chips or fries. If you can’t find the sauce or aren’t able to get it to make my recipe then I suggest finding a Carolina-style BBQ sauce (mustard and vinegar based) and mixing it with the honey and white balsamic vinegar per my recipe instructions and it would be just as delicious! Kinda like a Honey BBQ mixed with the spicy rub for an extra kick!

Sweet + Spicy Chicken Thighs w/ Roasted Broccolini

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4.

Serving Size: 1-2 chicken thighs and 3-4 broccolini stalks

These Sweet and Spicy Chicken Thighs are bathed in a gorgeous sticky, spicy and sweet glaze, made with Penzey's Northwoods Fire Rub and Woodstock Everything Sauce and a little honey and white balsamic vinegar for a great BBQ flavor with the convenience of the broiler. Served with an easy, healthy and delicious Roasted Broccolini with garlic on the side.

Ingredients

1 tablespoon olive oil
1 tablespoon Penzey's Northwoods Fire Seasoning
3/4 teaspoon salt
freshly ground black pepper, to taste
8 skinless, boneless chicken thighs
1/2 cup Woodstead Hot Anything & Everything Sauce
2 tablespoons honey
2 teaspoons white balsamic vinegar
Roasted Broccolini:
2 tablespoons extra virgin olive oil
2 bunches broccolini
2 garlic cloves, chopped fine
2-3 tablespoons extra virgin olive oil
Sea salt + fresh ground black pepper, to taste
Dash of red pepper flakes

Instructions

Make the Sweet + Spicy Chicken:
Preheat the broiler.
Drizzle the olive oil and sprinkle the Penzey's Northwoods Fire Seasoning over the chicken thighs in a large mixing bowl and toss to coat evenly.
Place the chicken on a broiler pan coated with cooking spray and broil for 5 minutes on each side.
Combine the Woodstead Hot Anything + Everything sauce with the honey and white balsamic vinegar in a small bowl, stirring together well.
Remove the chicken from the oven and brush half of the sauce over the chicken. Broil for 1 minute.
Remove from the oven and turn the chicken over. Brush the chicken with the remaining sauce and broil for an additional minute or until the chicken is cooked through and has crispy edges.
Drizzle or brush any additional sauce over the chicken if desired.
Make the Roasted Broccolini:
Preheat the oven to 375 degrees F.
Trim 2 inches off the ends of the broccolini stems and place the broccolini in a single layer on a large sheet pan.
Drizzle the broccolini with 2 tablespoons olive oil, sprinkle with minced garlic, sea salt and black pepper, a dash of red pepper flakes, and toss together to coat evenly.
Roast broccolini for 15 minutes, until it is crisp-tender, and browned.
Serve hot, immediately.

Notes

Chef's Notes: Penzey's Northwoods Fire Rub is a lovely spicy mixture of salt, chipotle, black pepper, Hungarian paprika, garlic, rosemary, thyme, black pepper, and cayenne. If you aren't able to get the Penzey's spice rub you can make your own by using the following: 2 teaspoons garlic powder, 2 teaspoons chipotle or chili powder, 1 teaspoon paprika, 3/4 teaspoon salt, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried thyme. Woodstead Hot Anything & Everything Sauce is a sweet and spicy glaze I found in Upstate New York in Naples in the Finger Lakes (it's made there locally and sold at the farmer's markets). It's key ingredients are ketchup, vinegar, sugar, mustard, salt, turmeric and paprika, orange juice, cayenne pepper, crushed red pepper and brown sugar. It's super delicious on everything as a bbq glaze or a dip for chips or fries. If you can't find the sauce or aren't able to get it to make my recipe then I suggest finding a Carolina-style BBQ sauce (mustard and vinegar based) and mixing it with the honey and white balsamic vinegar per my recipe instructions and it would be just as delicious! Kinda like a Honey BBQ mixed with the spicy rub for an extra kick!

https://www.theartfulgourmet.com/2019/03/sweet-spicy-chicken-thighs-w-roasted-broccolini/

Sticky..spicy…sweet…all rolled up into a delicious, easy meal – enjoy!

And bring on those Summer dayssssss!!! 🙂 🙂 🙂

March 15, 2019March 6, 2020

Lasagna Bolognese + Lambrusco = perfect Sunday Supper

Happy Friday friends! I’ve found the perfect pairing for a delicious Sunday Supper – and I present to you my super delish Lasagna Bolognese and Lambrusco.

The Lasagna Bolognese takes a little bit of time to make and a bit of a labor of love, so make sure to set aside a few hours to make this lovely creation over the weekend or when you have some time and patience to make it… It’s totally worth the wait!

My secret ingredient to the bolognese is adding some Concerto Reggiano Lambrusco DOC 2017 (Medici Ermete) to the sauce and letting it cook down for a couple of hours to give a voluptuous flavor. Not only is it absolutely delicious in the sauce, but as a pairing to drink with the Lasagna Bolognese as well.

Concerto is a dry and flavorful red sparkling wine, made in the Emilia Romana region of Italy, and its lively bubbles are achieved through natural fermentation. Concerto is the world’s first single vineyard vintage Lambrusco, intensely brilliant and pure in both its ruby red color and aromatics, the wine shows a fresh strawberry, raspberry and cherry character.

On the palate, it is dry yet fruity, round, fresh and its lively notes are delectably harmonious. Acidity and tannins are perfectly balanced and the finish is clean. For food pairings, it is delicious with cured pork meats such as salami or mortadella or a variety of pasta dishes such as tortellini or lasagna.

Lasagna Bolognese + Lambrusco = perfect pairing

Prep Time: 30 minutes

Cook Time: 3 hours

Yield: 12 servings

A delicious Lasagna made with a red wine Bolognese sauce, rich with layers of three different cheeses.

Ingredients

Bolognese sauce:
3 tablespoons extra virgin olive oil
1 onion
1 carrot
1 stick celery
2 garlic cloves
1 pound ground Italian sausage (sweet or spicy)
1 pound ground beef
1 small glass of Lambrusco sparkling wine
1 cup tomato puree
4 tablespoons tomato paste
Italian seasoning, to taste
Salt and pepper, to taste
1 cup beef broth
Lasagna:
1 box Barilla Gluten Free (no-boil) lasagna sheets
4 cups Bolognese sauce
1 15 ounce container ricotta cheese
1 egg
1 tablespoon butter
1 8 ounce bag mozzarella cheese, shredded
1 cup Parmesan cheese, grated (plus extra for garnish)
Fresh parsley, chopped, for garnish
Salt and Pepper, to taste

Instructions

Make the Bolognese sauce:
Chop the onion, carrot, celery and garlic and saute over medium high heat for a few minutes in the olive oil until soft and translucent.
Add the ground Italian sausage and beef and saute until cooked through, no longer pink.
Turn up the heat and pour in the Lambrusco wine and cook for about 5-8 minutes until the alcohol cooks off and reduces.
Add tomato puree and tomato paste, stir together.
Add italian seasoning, salt and pepper (to taste) and beef broth, reduce the heat to low and simmer for at least and hour, up to 2-3 hours until sauce thickens and flavors meld together in the sauce.
Keep the bolognese on low heat, covered, while making the lasagna.
Make the Lasagna:
Preheat oven to 425 degrees F.
In a mixing bowl, mix egg and salt and pepper to taste with the ricotta cheese, set aside.
Grease a 9x13 inch baking dish with butter.
Spread 1 cup of bolognese sauce on the bottom of the baking dish.
Place four sheets of lasagna side by side, slightly overlapped.
Top the lasagna sheets with 1 cup of bolognese sauce, 1/4 of the mozzarella, 1/4 of the ricotta, and 1/4 of the Parmesan cheese.
Repeat for 3 more layers, making sure lasagna sheets are fully covered with sauce (they need this to cook properly).
Spread the remaining sauce on the top layer, sprinkle with any additional mozzarella, ricotta and parmesan cheese.
Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes.
Let rest 15 minutes before cutting, garnish with fresh parsley and additional parmesan cheese, if desired.

https://www.theartfulgourmet.com/2019/03/lasagna-bolognese-lambrusco-perfect-sunday-supper/

Serve the lasagna with a glass of Concerto Lambrusco, and maybe a simple arugula salad with shaved Parmesan and some toasted garlic bread for the perfect cozy weekend meal.

For more information on Concerto Lambrusco, check out their website and social media pages:

Concerto Medici Ermete website

Facebook

Instagram

YouTube

January 19, 2019March 15, 2023

Fat Head Pizza {Low Carb, Keto, Gluten Free}

So you can take a girl out of New York but you can’t take the New York Pizza out of the girl. True story. New York #pizza is one of my favorite things in the world but I’ve been doing my #lowcarb/#keto diet the past 2 weeks and its definitely not on the list of acceptable foods, and is one of those things I truly miss.

This Fat Head Pizza has only 10g of carbs and is really easy to make (and really tasty too!) The crust is made with almond flour, mozzarella cheese, parmesan cheese, egg and white balsamic vinegar, and pre-baked in the oven for 10-12 minutes before adding the toppings. I made a traditional pepperoni pizza because I was starving last night and wanted to keep it simple, but next time I’m definitely going to experiment with some other fun ingredients now that I have the base crust recipe.

I also found a great low sugar/low carb pizza sauce at Publix called La Famiglia DelGrosso (Pappy Fred’s Old Style Pizza Sauce) that has only 3g net carbs per 1/4 cup and it’s really good! You have to be careful with premade and jarred or canned sauces because there are usually a lot of hidden sugars in them which will blow your carb count if you’re trying to stick to 20-25g per day on #Keto or #Atkins Induction phase 1..

Feel free to switch up the toppings to whatever veggies (onions, peppers, mushrooms, etc.) or proteins you wish (sausage, chicken, bacon, ham, etc.) and if you want to make a white pizza just use Alfredo sauce instead. Top with any garnishes you like (fresh herbs, arugula, pepper flakes) and enjoy pizza without the guilt!

Enjoy! xx, kristen

Fat Head Pizza {Low Carb, Keto, Gluten Free}

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 2

Serving Size: 1/2 pizza (2 slices)

Super delish low carb pizza crust made with almond flour, cheese, egg - topped with Parmesan and Mozzarella cheese and lots of pepperoni! With only 10g of carbs, it's a great way to satisfy your pizza fix on a low carb/Atkins or Keto diet!

Ingredients

Crust
1½ cups shredded mozzarella cheese
2 tbsp sour cream (or cream cheese)
4 tablespoons grated Parmesan cheese
¾ cup almond flour
1 tsp white balsamic vinegar
1 egg
½ tsp garlic salt
olive oil (for hands)
Toppings
1/2 cup low carb/low sugar pizza sauce (DelGrosso brand)
3/4 cup Parmesan cheese, grated
3/4 cup Mozzarella cheese, shredded
Pepperoni
Any other additional toppings you like (veggies, sausage, etc.)
Red pepper flakes, garnish
Italian seasoning, garnish
Parmesan cheese, garnish

Instructions

Preheat the oven to 400°F.
Heat mozzarella and sour cream and parmesan cheese in a small bowl in the microwave oven for a minute, stir together, heat for another 30 seconds, stir together until melted.
Measure out the almond flour, balsamic vinegar, egg and garlic salt into a mixing bowl and add the melted cheese/sour cream mixture.
Moisten your hands with olive oil and pat the dough out into a 6-8 inch circle onto a greased baking pan. You can also use a rolling pin to flatten the dough between two sheets of parchment paper and remove the parchment before baking. Try to pat or roll out the dough evenly and patch up the thin spots on the edges or they may get too dark/burn.
Prick the crust all over with a fork, and bake for 10-12 minutes until golden brown.
Spread the sauce on to the baked crust and add the pepperoni or desired toppings.
Bake the pizza for 10 minutes. Remove, and turn the heat on broil, up to 450/500 degrees.
Broil the pizza for another 2 minutes until cheese is bubbly and pepperoni is crispy.
Garnish with red pepper flakes, Italian seasoning and additional grated parmesan cheese.
Serves 2.

Notes

Feel free to switch up the toppings to whatever veggies (onions, peppers, mushrooms, etc.) or proteins you wish (sausage, chicken, bacon, ham, etc.) and if you want to make a white pizza just use Alfredo sauce instead. Top with any garnishes you like (fresh herbs, arugula, pepper flakes) and enjoy pizza without the guilt!

https://www.theartfulgourmet.com/2019/01/fat-head-pizza-low-carb-keto-gluten-free/

Recipe adapted from original Fat Head Pizza