Celebrating the art of food & cooking through colorful recipes, stories and photography
Author: theartfulgourmet
Kristen Hess, is a professional food stylist, photographer, recipe developer and food blogger creating content across Print, Editorial, Web, Film/TV/Video, Social Media, Packaging, Traditional and Digital Advertising for Food and Beverage and Restaurant/Hospitality clients in NYC and Upstate NY, ATL, FL, nationwide and internationally in Toronto and London.
Fall is finally upon us and its my favorite time of year! I especially love cozy soups and stews when it starts to get chilly outside. One of my favorites is this lovely Beef Vegetable Soup made with chunks of beef roast and tons of healthy and colorful veggies like carrots, onions, celery, garlic, zucchini, tomatoes and baby peas cooked in a flavorful beef broth with a hint of red wine vinegar and fresh herbs that will fill your belly and warm your toes.
First sear the beef in a large pot over high heat in a large soup pot or Dutch oven for a few minutes. Remove the beef to a large plate, then add the veggies and fresh herbs and sauté them for about 5 minutes. Add the vinegar and cook a few more minutes. Then pour in the beef stock, tomatoes, tomato sauce, cover, and let it bubble and simmer for about an hour and a half on low heat until the meat and veggies are meltingly tender and all the flavors meld together into a big pot of savory, delicious goodness.
Add the pre-cooked zucchini and frozen baby peas in the pot the last 10 minutes of cooking (so they don’t get too mushy. Look at all the goodness going on in there!
Serve the soup with some garlic butter Texas toast for dipping along with a glass of red wine for double coziness and maximum comfort.
This Beef Vegetable soup is super healthy and filling and perfect for Fall. Chock full of veggies like onions, garlic, carrots, zucchini, peas and celery cooked with chunks of chuck beef roast, tomatoes and tomato sauce and beef broth. Great served with fresh parsley and a side of garlic butter Texas Toast for dipping!
Ingredients
3 tablespoons olive oil or grapeseed oil
2 3/4 pounds stew beef or chuck roast, cut into 1-inch pieces
2 teaspoons freshly cracked black pepper
2 teaspoons kosher or sea salt
2 cups yellow onion, chopped
2 cups celery, chopped or thinly sliced
2 cups carrot, chopped or sliced
1 cup zucchini, sliced and halved
5 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon fresh thyme
1/4 teaspoon seasoned salt
2 tablespoons red wine vinegar
4 1/2 cups beef broth (or more for thinner soup)
1 (15-ounce) can low-sodium tomato sauce
1 (15-ounce) can diced tomatoes
1/2 cup frozen baby peas
Fresh Italian parsley, chopped, for garnish
Garlic Butter Texas Toast, for serving
Instructions
Heat 1 tablespoon of oil in a large Dutch oven or soup pot over high heat. Season beef with pepper and 1 teaspoon of salt, and add half of the beef, sautéing until browned on all sides but still pink in the center; transfer to a plate or bowl. Add additional tablespoon of oil to the pot and repeat with the rest of the beef.
Reduce heat to medium-high and heat additional tablespoon of oil. Saute the onion, carrots, celery, zucchini and garlic until soft and tender, about 5 minutes. Add 1 teaspoon salt, dried oregano, fresh thyme and 1/4 teaspoon of seasoned salt and cook for another minute. Remove zucchini and set aside to add back in later.
Add red wine vinegar and cook over medium-high for another 2-3 minutes, stirring frequently.
Add beef broth, tomato sauce and diced tomatoes and bring to a simmer. Reduce heat to medium and cover the pot, letting the soup simmer for 1 hour 30 minutes, stirring occasionally until the meat is cooked through and tender. Add frozen baby peas and sautéed zucchini in the last 5-10 minutes of cooking.
Garnish with fresh parsley and garlic butter Texas toast for serving. Goes great with a glass of dry red wine like Merlot of Cabernet.
Well it’s already mid-Summer and it’s time again for my Things I Love list for July! What a strange year it has been so far – I can’t even believe it’s halfway over (thank goodness!) – BUT at least it’s sunny and my fav time of year so that’s a positive.
I’m always on the lookout for BOMB recipes, cool products, great reading, lively entertainment, some positive motivation and all-around fun, unique and amazing things to keep me happy.
Here’s a shortlist of goodies for you to try, taste, see, read, cook and do this month – I hope you’re all enjoying your Summer so far with lots of great food and wine, BBQ parties and cocktails, outdoor adventures, beaches, campfires, road trips, and some great reads and Netflix obsessions along the way.
Check out this delish Surf & Turf Burger I created for my #client Steakhouse Elite! A perfectly grilled Kobe beef #burger topped with #Shrimp and #Crab salad on a toasted potato bun. #yum!
Is there anything better than a homemade pizza? These are two of my favorites and they’re super easy to make. Feel free to sub toppings any way you like but I think these combinations are on the top of my list!
This is a great one-pot dish when you want a hearty and healthy breakfast. Filled with lots of cheese and herbs over shredded hash browns topped with eggs baked in the oven. Delish!
Have you tried these Terrific Trio Little Potatoes? They’re not only tiny and adorable but totally tasty too! They’re drizzled in olive oil, salt and pepper with a dash of Buffalo hot sauce..then grilled and topped with a creamy blue cheese yogurt dressing. What a fun idea for a backyard BBQ party!
This simple and tasty #Summer salad is made with shaved asparagus, squash, and radishes tossed in a light lemony vinaigrette dressing topped with toasted almonds. Light refreshing and healthy.
Remember these Lemon Bars from when you were a kid? Me too! But they’re normally full of sugar and carbs and a no-no on a low carb eating plan. These are #keto-fied and absolutely delicious and you’ll never know the difference.
I absolutely love ice cream but when you’re trying to cut out sugar, carbs and dairy, this is a great option to curb your sweet tooth. Made with almond milk, eggs, and Allulose sweetener for the ice cream custard and then chunks of #keto chocolate chip cookie dough folded in..OMG. heavenly 🙂
There’s nothing like grilling in the Summertime and this salad has all my favorites – grilled chicken thighs, peaches, green tomatoes served over couscous and drizzled with sour cream and fresh parsley. Summer on a plate!
This Pomelo Mojito by Simmer and Sauce is one tasty cocktail.. light and refreshing, with complex fruity flavors from the Mount Gay Black Barrel rum and freshly squeezed pomelo juice mixed with the club soda, mint, sugar, and fresh lime juice. Perfect Summer drink and a nice twist on a traditional mojito.
This easy and delicious salad is one of my fav Summer salads and is perfect for any backyard #BBQ, potluck or picnic – made with (you guessed it) – five types of beans: green beans, yellow wax beans, black beans, chickpeas and kidney beans mixed with green bell pepper and red onions, dressed in a light vinaigrette dressing. Light, refreshing and healthy! Make it #lowcarb or #sugar-free by substituting Stevia, Erithyritol or Allulose instead of white sugar. Delish!
One thing I miss most on a low carb diet is PASTA! I found this low carb, all natural pasta on Amazon – it’s loaded with fiber, non GMO and Kosher and only has 7g net carbs and 12g of protein in each serving. Comes in Elbows, Rotini, Fettucine and Penne. Now you can eat pasta without the guilt!
These CBD gummies are organically made, vegan supplements coated in organic cane sugar, and they come in three delicious flavors: lemon, peach and mixed berry. They also offer CBD oil and honey drops and organic hemp balm.
I love these tie dye masks made by 100% Human – an organization formed back in 2017 to bring people together to support the fight for human rights. For every 100% Human Face Mask 5-Pack sold, they’ll be donating 10% sales to the ACLU. To date, they’ve donated over $600K through this program. And hey, Jennifer Aniston and Courtney Cox got them too! #HumanTogether
This all-new #Atkins guidebook focuses on eating right—not less—for painless weight management and better overall health. With three plans to choose from – 20/40/100 net carbs a day it gives flexible options to follow a #keto, #low-carb and #low-sugar lifestyle. It includes over 100 low carb recipes with beautiful photos and easy meal plans to follow.
I love these photo backgrounds and surfaces! They come in all different sizes and patterns like wood, marble, slate, stone, concrete and more and the best part is they are printed on matte vinyl sheets (hello! no food stains on your set!) and run anywhere from $16.95 to $33.95 each. I used them for a recent photoshoot I did for a client and they looked amazing and were super easy to clean up and store (they roll up). LOVE LOVE LOVE!
I ordered this kit recently for some fun new beauty goodies this Summer and I love Mally cosmetics! The Fresh Glow Kit is only $39.95 and comes with a mascara, a stick blush, two eyeshadow sticks, a primer, eyebrow pencil, concealer and a bonus free full size sample of her infamous Evercolor Poreless Face Defender – the perfect weapon to keep your face smooth and oil-free in the sweltering heat of Summer and it keeps your makeup on all day long.
I absolutely love this place! Located right on Lake Ontario in Upstate NY (Webster) – this is the perfect spot to go in the Summer for fine dining, spirits and entertainment! I highly recommend the Lobster bisque, their signature Chicken French and the Sesame-Crusted Ahi Tuna seared to perfection and served with a teriyaki dipping sauce, garlic mashed potatoes and sautéed french green beans. The atmosphere is beautiful and elegant with a nautically-inspired interior design (with two levels and event spaces as well), an outdoor seated patio for dining, and a huge lawn with a gazebo and Adirondack chairs and picnic tables to simply sit and gaze at the gorgeous lake and watch the sunset while sipping on a cocktail or glass of wine. Must try!
Having lived in South Florida for awhile I have to say I’m a sucker for palm trees, sunshine and the beach. What is a Florida Room you may ask? According to Southern Living, they are sun-filled sanctuaries that were popularized in the 50s and 60s as a place homeowners could escape to the outdoors without really going outdoors. It’s basically a covered sunroom or conservatory with lots of light, plants, flowers and trees and all-weather or wicker furniture to lay back, cozy up with a good book, a cup of coffee or an iced tea or a frozen margarita and CHILLAX. Now that’s right up my alley!
I love making berry desserts in the Summer because they are in peak season and a fresh healthy alternative to cakes and cookies during the holidays. This Strawberry Jam Galette is one of my absolute favs..it’s super easy and simple, extra delicious, and a gorgeous addition to your July 4th holiday table at that!
It’s made with a flaky whole wheat pastry dough, fresh strawberries (I love Driscoll’s berries!), strawberry jam, a touch of agave and vanilla, some lemon juice and zest, topped with fresh torn mint leaves. You can use any berries you like or a combination of your favs to make it your own. Swap out the strawberry jam if you like to add another layer of flavor, like blueberry or raspberry jam. Serve topped with vanilla ice cream or fresh whipped cream for the ultimate Summer berry dessert. Maybe throw a few chopped pistachios or slivered almonds on top too for extra crunch.
This Strawberry Jam Galette is one of my absolute favs..it's super easy and simple, extra delicious, and a gorgeous addition to your July 4th holiday table at that!
It's made with a flaky whole wheat pastry dough, fresh strawberries (I love Driscoll's berries!), strawberry jam, a touch of agave and vanilla, lemon juice and zest, topped with fresh torn mint leaves, vanilla ice cream and/or fresh whipped cream. Enjoy and Happy 4th!
Ingredients
Crust
½ cup cold unsalted butter
1 ½ cups whole wheat flour
2 teaspoons sugar (or 1 teaspoon stevia)
¼ teaspoon salt
½ cup ice water
Berry Jam Filling
4 cups fresh strawberries, halved
1/4 cup honey or Nectevia agave syrup
1 tablespoon cornstarch (or xanthan gum)
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice + 1 teaspoon lemon zest
1/2 cup strawberry jam (low sugar or sugar-free if desired)
1 egg, beaten or 2 tablespoons milk (for crust)
1-2 tablespoons coarse brown sugar (for crust, optional)
1 tablespoon fresh mint leaves, for serving
Vanilla ice cream or fresh whipped cream, for serving
Instructions
Cut the butter into small chunks and place in a food processor and slowly pulse together with the flour, sugar (or stevia), and salt until barely combined with a few chunks of butter. Slowly add in ice water until a shaggy dough forms. (You can also do tis with your hands or a pastry cutter if you prefer).
Turn the dough out onto a lightly floured surface and knead for about 1 minute. Cover it with plastic wrap and place in the fridge for 1 hour while you prepare the filling.
In a medium bowl, combine the strawberries, Nectevia syrup (or honey), xanthan gum (or cornstarch), vanilla, lemon juice and zest.
Preheat the oven to 400 degrees.
When the crust is chilled, line a baking sheet with parchment paper and roll out the dough into a large circle about 1/4 inch thick,
Spread the dough with strawberry jam, leaving a 3-inch border around the edge. Arrange the cut strawberries over the dough in an even layer, mounding up slightly in the center.
Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
Brush the edges of the dough with beaten egg or milk and and sprinkle the crust with some coarse brown sugar (if desired). Place galette in the fridge to cool and firm up for about 15 minutes.
Place galette in oven and reduce heat to 375°. Bake, rotating halfway through, until crust is golden brown, berries are softened, and juices are bubbling, 45–50 minutes.
Remove from the oven and let cool 1-2 hours before serving.
Garnish with fresh mint leaves, vanilla ice cream or fresh whipped cream.
Notes
You can use any berries you like or a combination of your favs to make it your own. Swap out the strawberry jam if you like to add another layer of flavor, like blueberry or raspberry jam. Serve topped with vanilla ice cream or fresh whipped cream for the ultimate Summer berry dessert. Maybe throw a few chopped pistachios or slivered almonds on top too for extra crunch.
I've also provided options for making this #lowcarb and/or #glutenfree in the recipe (swapping out Stevia, Swerve Brown Sugar and Nectevia agave nectar for honey or sugar, using sugar-free jam, and swapping xanthan gum for cornstarch, and low-sugar or sugar-free whipped cream or #keto ice cream.
Now that #Summer has finally arrived, it’s back to #Keto and #lowcarb eating! Of course that includes lots of salads, no sugar, plenty of grilled steak, chicken, burgers and veggies. But what about the snacks on those days you’re craving something sweet? Or salty? And don’t feel like cooking and making your own low carb munchies? Here’s my shortlist of fav #snacks that will help you stay on your keto/low carb journey all Summer long. You can find most of these on Amazon or the brand’s websites – I’ve attached links below for easy shopping! Stay tuned for my next post with my favorite Keto and Low Carb recipes on the list this month. Enjoy. 🙂
FBOMB Keto Krunch – made from 100% real cheese and baked into perfect crunchy cheesy bites of goodness. Gluten-free, sugar-free, hormone-free and high in fat and protein and they’ll keep you full all day long. They come in Buffalo, Chili Lime, Cheddar, Parmesan, Salt + Vinegar, Garlic + Herb flavors. buy
FBOMB Macadamia Nut Butter – these are great when you need a quick hit of some extra healthy fat on the go. The macadamia nut butters are only 1 net carb per serving and have 22g of fat to keep you full and satisfied when you’re craving something sweet. The flavors are great too: Macadamia Pecan with Sea Salt, Macadamia with Sea Salt, Salted Chocolate Macadamia, and Macadamia with Coconut. Super delish and packable. buy
Quest Protein Chips – when you have a serious craving for potato chips or tortilla chips – these are the next best thing! They have both options as a low carb chip in flavors like Nacho Cheese, Spicy Taco, Cool Ranch, and BBQ, Chili Lime, Cheddar and Sour Cream, Sour Cream and Onion, and Original. With a whopping 18g of protein and only 4g of net carbs, they’re perfect for dipping and crunching without the guilt. buy
Blue Diamond Almonds – perfect snack when you’re craving something crunchy and salty instead of chips. They have a variety of amazing flavors too like Sriracha, Dill Pickle, Smoked, Habanero BBQ, Sweet Thai Chili and Wasabi and Soy. They also have a Gourmet collection of flavors including Pink Himalayan Sea Salt, Rosemary, Black Truffle, and Garlic Herb and Olive Oil. Low carb (3g) and high in protein (6g) per serving. buy
Fat Snax Keto Cookies – these low carb keto-friendly cookies are sugar-free, gluten-free and only 2g net carbs each. They come in Chocolate Chip, Lemony Lemon, Peanut Butter and Double Chocolate and taste great! buy
Chef’s Cut Jerky and Meat Sticks – These are great when you’re craving some quick protein and fat to fill you up but don’t have time to cook. Their premium jerky and meat sticks come in great flavors too like Original, Teriyaki, Sweet and Spicy, Jalapeño, Ghost Pepper, Buffalo and Sugar Free. Gluten-Free, Nitrite-Free, Chef-crafted and High in Protein (7g) and only 100 calories each. buy
Lolito Folio Cheese Wraps – these lightly baked cheese wraps are super delicious and come in three flavors: Parmesan, Cheddar and Jarlsberg all natural cheese and have zero carbs and only 180 calories. Perfect substitute for regular tortillas and wraps – make tacos, quesadillas, savory tarts, sandwich wraps, stuffed pasta substitute and more. buy
Coco Lite Pop Cakes – these super light and airy pop cakes are great! You can top them off with ricotta cheese, olive oil, chile flakes and herbs, use them for dipping instead of crackers, or break them up and throw them in a salad in place of high carb croutons. They come in Original, Multigrain, Maui Onion, and Chocolate Lace (a great low carb sweet treat!) and also have PopCHIPZ which are bite sized pop cakes great for just snacking right out of the bag. Only 16 calories and 5g net carbs. buy
EPIC Himalayan Sea Salt Pork Rinds – for a super crunchy snack with lots of protein (16g!) and fat these are the perfect Keto/low-carb option to potato chips. They’re great for dipping or just eat them alone. buy
Quest HERO Bars – these are great when you’re craving sweets and also a good replacement for a low carb meal or snack. They’re gluten free, only 3-5g net carbs and come in tons of flavors like Blueberry Cobbler, Caramel Chocolate Chunk, Maple Waffle, Peanut Chocolate Chunk, Birthday Cake, Vanilla Caramel and more. buy
Pyure Organic Hazelnut Spread – made with real hazelnuts and cocoa and organic stevia, this spread is the perfect option when you have a sweet tooth and are craving chocolate! It’s got only 2g net carbs, gluten-free, vegan and no palm oil. Super delicious! buy
Kbosh Keto Pizza Crusts – so anyone else craving pizza except for me? These keto pizza crusts are awesome and come in tons of flavors like Cauliflower, Broccoli, Kale, Italian Spinach, Pumpkin Zucchini, Mexican Zucchini and more. Top them off with all your favorite toppings and then bake them in the oven for a super delish option to carb laden pizza! Only 1g net carbs and 40 calories for 1/3 pizza (1 serving). Bring it on! buy
PBFit Organic Peanut Butter Powder – yes it sounds weird but it’s delicious! It’s simply made with ground peanuts, organic palm sugar and salt and when you mix it with water you have a low carb, low sugar option to peanut butter! Throw some in a smoothie with almond milk or make a dip for celery, apples or a low carb chip. buy
Twin Peaks Protein Puffs – these are like super high protein (42g!) Cheetos without all the carbs and they come in 3 flavors – Garlic Parmesan, Pizza and Mesquite BBQ. Only 3g net carbs and 130 calories per serving. buy
Enlightened Keto Ice Cream – Who doesn’t love ice cream in the Summer? But on a low carb keto diet it’s a definite no-no. This brand has a variety of flavors like chocolate peanut butter, mint chocolate chunk, butter pecan, coffee and cream cookie dough, and lots more to choose from! They are gluten free, soy free and no sugar added. 1g net carbs per serving. They also have Keto ice cream bars in yummy flavors too. Score! buy
These Paleo “Smashed” Sweet Potatoes with Honey + Thyme are a fantastic alternative to regular sweet potato casseroles that are laden with calories, carbs, sugar, and all the other things that can be problematic on a #paleo, #low-carb, #whole30 or #ketogenic diet.
I created this recipe for my client #Ketologic, made with their #FBOMBMacadamia Oil which gives you the health benefits of sweet potatoes along with quality fats from premium oil and grass-fed butter. Full of vitamins, packed with minerals, and utterly delicious.
Sweet potatoes are a rich source of fiber, vitamins, minerals, and phytosterol, which promotes a healthy digestive system. They also contain beta carotene, which supports eye health along with high amounts of antioxidants that help defend the body of free radicals.
But sweet potatoes are high carb and starchy, even before adding sugar.
Traditional sweet potato recipes send your blood sugar on a rollercoaster ride that leaves you feeling sluggish and bloated in the hours and days afterward. Neither brown sugar nor marshmallows offer much in the way of nutrition besides a hefty dose of sugar. They’re the very definition of “empty carbs.”
Just one serving of a side dish like that is enough to give you an epic sugar hangover. Don’t be surprised if you wake up from your post-Thanksgiving meal nap and start reaching for even more sweets. Luckily, sweet potatoes are sweet enough without having to add candy. They’re called “sweet” potatoes for a reason, you know.
This recipe swaps out the burnt marshmallows in traditional sweet potato casseroles for a topping that’s far healthier but just as delicious: Pecans.
These high-fat,low-carb nutsdeliver a wonderful caramelized flavor that balances out the sweetness of the sweet potato and honey. The fats perfectly pair with the omega-7-packedmacadamia oil, delivering a satisfying, satiating side that will stop you from reaching for that extra slice of pie after dinner.
Pecans are awesome for reasons beyond just being low-carb and high in quality fats. They’re also:
Antioxidant-rich. Pecans are full of antioxidants, which work to combat free radicals in the body, protecting and repairing your cells.
Promote heart health. Research shows that consuming pecans may help manage cholesterol, promoting a healthy heart.
Satiating. The high-fat content in nuts provides stable energy and satiety, which can assist with weight loss by reducing hunger and cravings.
These sweet potatoes are so delicious, healthy, and easy to make! First, the sweet potatoes are cut into 1½-inch thick slices and roasted in the oven with some FBOMB Macadamia Oil, cinnamon and nutmeg, pecans, sea salt and black pepper. Then they are “smashed” with a fork (or glass) and topped with a dab of grass-fed butter, drizzled honey, and fresh thyme. Easy, simple, and full of flavor, crunch, and healthy ingredients!
These sweet potatoes are so delicious, healthy, and easy to make! First, the sweet potatoes are cut into 1½-inch thick slices and roasted in the oven with some FBOMB Macadamia Oil, cinnamon and nutmeg, pecans, sea salt and black pepper. Then they are “smashed” with a fork (or glass) and topped with a dab of grass-fed butter, drizzled honey, and fresh thyme. Easy, simple, and full of flavor, crunch, and healthy ingredients!
Ingredients
2 large sweet potatoes (or 3 medium)
3 tablespoons FBOMB Macadamia Oil
½ teaspoon cinnamon
1/4 teaspoon nutmeg
Sea salt and freshly ground black pepper, to taste
½ cup pecans, chopped
2-3 tablespoons grass-fed organic butter
¼ cup organic honey
1 tablespoon thyme leaves
Instructions
Preheat oven to 400 degrees F.
Slice the sweet potatoes into five 1½-inch thick slices (or quarters for medium size) and place in a large mixing bowl.
Drizzle the FBOMB Macadamia Oil over the potatoes and toss to coat evenly.
Add the cinnamon, nutmeg, salt, and pepper to the potatoes and stir together.
Place sweet potatoes in an even layer on a large baking sheet, about 1-inch apart.
Bake potatoes until fork-tender, 25 to 30 minutes. Remove from oven and turn oven broiler to medium. Using a fork, potato masher, or the flat bottom of a glass, smash potato slices. Sprinkle with chopped pecans and broil for 3 to 5 minutes, until potatoes are golden brown.
When potatoes are done, add a dab of butter to the center of each one, and drizzle with honey. Sprinkle the potatoes with the fresh thyme over the top.
Serve hot.
Notes
You can also swap out other nuts like walnuts or hazelnuts. If you want to go low-sugar use a sweetener alternative like Stevia, low carb agave or brown sugar substitute (like Swerve) for sweetness without the calories and sugar spikes. If you want to make the recipe dairy-free, use only the macadamia oil or olive oil for drizzling at the end.
You can also swap out other nuts like walnuts or hazelnuts. If you want to go low-sugar use a sweetener alternative like Stevia, low carb agave or brown sugar substitute (like Swerve) for sweetness without the calories and sugar spikes. If you want to make the recipe dairy-free, use only the macadamia oil or olive oil for drizzling at the end. And they’re not just for Thanksgiving! Serve them as a healthy snack or side dish for a weeknight dinner. Super easy and delish.
Just look at these yummy bites of roasted goodness.
Nutritional Information Per Serving:
Calories: 379
Fat: 26.5g
Protein: 2.5g
Total Carbohydrates: 32.5g
Fiber: 3g
Net Carbs: 29.5g
Welcome to my April #2020 edition of Things I Love – these are a few of my current objects of #obsession…#food, #wine, #cocktails, #recipes, #cooking gadgets, #restaurants, fav products and ingredients, #props, food styling and #photography inspiration, fun and engaging #videos, movies + TV shows, podcasts, lighting and #camera equipment and tips, #beauty products, #celebs and #influencers to follow, great #books to read, etc…All just simply people, places and things I love that I think are notable and worth a big shout out for their wonderful-ness! And stay tuned for next month on my journey to find new and fun things to share with you all. Enjoy!
My fav beauty products
These are a few of my favorite things for a quick 10-minute beauty routine. Cause who’s got time to spend on all of this, especially when all the salons are closed and you need a quick pick-me-up and beauty fix.
I recently was awarded 2nd place in the JSL Foods Blogger Recipe Challenge..and won a $500 cash prize for my Black Pepper Caramel Chicken Udon recipe – yay! This recipe features their Chicken Udon Noodles which are organic, pre-cooked and delicious, and sweet and spicy glazed Vietnamese Chicken I made topped with everything bagel seasoning, jalapeños and fresh cilantro. Check out my award-winning recipe here
Spring Veggie Garden Bread
I saw these adorable Spring Veggie Garden breads on Facebook a couple weeks ago – I’m not sure who even made them but they are so bright and colorful and pretty! The bread dough has pressed veggies and herbs shaped into flower shapes and then it’s brushed with olive oil before baking to make these gorgeous designs!I found a recipe like this online from Taste of Home if you want to give your artistic baking skills a whirl – https://www.tasteofhome.com/article/bread-art/
Easy Queso Dip
This is a super easy queso dip from Bon Appetit – creamy cheesy goodness made with onions, garlic, jalapeños and lots of American ad Monterey Jack cheese – and ready to go in about 15-20 minutes on the stove! Perfect for tacos, nachos, quesadillas, enchiladas, and of course to dip tortilla chips in with salsa and margaritas for Cinco de Mayo! get the recipe here
My Brilliant Friend
This is a gorgeous mini-series on HBO that I just started watching and fell in love with instantly. Set in Naples Italy post-World War II, is a story about two best friends (Lila Ferrulo and Elena Greco) along with their struggles and friendship as they go through life together (and apart) trying to survive and get out of a poor neighborhood in the projects of Naples. It has a complex cast of characters that make up all of the Italian families that surround them and are intertwined in their lives. The story is endearing and heartwarming, yet sad and troubling all at the same time. It’s absolutely beautifully written – lovely, haunting and addicting. The books are part of a 4-part series called Neapolitan Novels written by Elena Ferrante which the HBO TV series is based upon. Must see and read!
Everyone seems to be making that trendy frothy whipped Dalgona Coffee lately..but have you seen this one by Half Baked Harvest? It’s a fun twist on the original White Russian cocktail topped with whipped coffee, a touch of sugar and hint of vanilla. Delish!
Salted Butter and Chocolate Chunk Shortbread Cookies
A favorite recipe by Alison Roman of Bon Appetit – these cookies are a cross between shortbread, chocolate chip and brown sugar cookies. Perfect for a sweet tooth attack in the middle of a pandemic! Described in her words:
“Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks—they just might be the cookie you’ve been looking for.”
These are just a few more things I take and use on a daily basis for good health and wellbeing. It’s all about taking care of yourself especially during a stressful time like this. The CBD Hemp Oil, Organic Greens Superfood Drink, Turmeric with Ginger and Black Pepper I take every day..! I got all of those on Amazon except for the Neutrogena HydroBoost mask (which I LOVE!!) – you can get at any drug store like Walgreens or CVS. Here’s a link to the Stash Tea website – I love this new flavor with apple cider and maple..soooo good and comforting! These FBOMB Nut Butters are amazing too – for a quick dose of tasty and healthy fat these macadamia nut butters come in different flavors like salted chocolate, coconut, sea salt, hazelnut and more. Also, they have a great Buy 2, Get 1 Free deal going on with free shipping – just use code FREEJAR during checkout.
These adorable Pizza Zucchini Boats are the perfect remedy for a #keto and #lowcarb diet when you’re craving some major comfort food but don’t want to get weighed down with carbs. Especially during this #coronavirus nightmare when all I want to do is eat a huge bag of Reese’s Peanut Butter Cups and Salt and Vinegar potato chips in one sitting to calm my anxiety.
And they’re really easy to make! They’re basically a cross between #lasagna and #pizza and stuffed zucchini all in one lovely concoction. They have a cheesy, creamy filling made with ricotta (or cottage cheese), parmesan cheese, shredded mozzarella and seasonings like sea salt and pepper, dried basil, minced onions and garlic, all baked into a bubbly tray of love in the oven.
First I washed and halved the zucchini (I used 4 medium-large ones), cut the ends off first then cut in half, and scooped out the flesh and chopped it up a bit.
Next I mixed in some dried onion flakes and garlic powder with some dried basil, sea salt and freshly ground black pepper and sautéed the mixture in some olive oil for a few minutes. You can also use fresh onion, garlic and basil here if you have it on hand. Red pepper flakes could be fun too for some heat.
Then I added the cooked zucchini mixture to a medium prep bowl with the cottage cheese (or ricotta if using), 1/2 cup mozzarella, shredded parmesan cheese and mixed it together with the marinara sauce for the filling.
I stuffed the zucchini shells with the mixture then topped them with additional 1/2 cup of mozzarella cheese.
I topped them off with baby pepperoni slices and placed them on a foil-lined baking sheet. Baked at 425 degrees F for 20-30 mins until the cheese was melted, bubbly and golden.
Let them cool for a few minutes before serving (they are super hot!), and garnish with more basil and a dash of sea salt and extra pepper or Parmesan cheese if you like. (the more cheese the better in my opinion!)
You guys! These are so good you’ll never miss the crust. I promise. Look at all the bubbly cheesy goodness.
And you can stuff your face during the #pandemic guilt-free. Grab a glass of wine to go with them while you’re at it to make the experience even more amazing….Whoo Hoo! Your life will seem somewhat normal again, at least for a moment.
I made myself a pledge to focus on being healthier and happier since the New Year has started… getting more sleep, balancing work and life better, focusing on my business and my brand with a revived passion, reaching out to friends and family more often, traveling more, eating healthier and getting more walking around the city in, and just choosing to be happy every day, no matter what. NO EXCUSES.
BUT, see the thing is…I hate diets. They never last (at least not for long), and I slowly grow tired of counting calories and feeling deprived and end up eating like a maniac and ruining all the good i just did by torturing myself on the diet in the first place. So I’ve decided to go in a different direction by simply cutting sugar out of my diet, eating more healthy lean proteins and fresh veggies and cutting DOWN on carbs, not fully out. It seems to lessen the pain of a diet and I truly feel better and am more conscious of what I eat by tracking the amount of carbs I’m taking in. So far, so good.
So I decided I wouldn’t fully deprive myself of the carb-laden pasta dishes I crave in the Winter and that I’ve been missing out on, and made a Chicken, Spinach, Mushroom & Bacon FettuccineAlfredo that’s absolutely to die for. I used some lower-carb fettuccine pasta (Carba-Nada, which I got on Amazon for $10 and it only has 17 grams of carbs in 1.5 cups of pasta...LOVE IT). I sautéed some chicken breasts, shallots, garlic, bacon and added some spinach and mushrooms to make the base for the pasta. Then I made a delicious Alfredo sauce with half and half, unsalted butter, whipped cream cheese and shredded Parmesan cheese, thinned down with some water to make a semi-healthier version of this luscious, velvety (and usually super rich and fattening) pasta sauce.
I hope you’re getting through the Winter OK yourselves, and if not, whip up a batch of this deliciousness. Guilt-Free. You’ll be just fine, I promise. 😉
1/4 cup - 1/2 cup water, as needed for desired sauce consistency
Instructions
CHICKEN, SPINACH & MUSHROOM PASTA
Cook pasta in salted boiling water according to package directions, drain and set aside. Reserve some of the pasta water to add back in to the pasta sauce later on, for consistency.
Meanwhile, in a large saute pan, cook bacon over medium heat until crispy and cooked through. Drain on paper towels, crumble and set aside.
Rinse and pat dry chicken breasts, brush olive oil on and season with kosher salt and pepper to taste.
Drain bacon grease from saute pan and raise heat to medium high. Saute chicken breasts, about 6 minutes per side, until a nice browning occurs and chicken is cooked through. Set aside, and keep warm with tented foil. (NOTE: You may also grill the chicken if desired at the same cooking time).
In the same pan, add 2 tablespoons of butter and saute shallots for a few minutes. Add garlic and cook for another 30 seconds. Add sliced mushrooms and saute for another few minutes until they are soft.
Defrost frozen spinach in microwave for 5 minutes, drain and then add spinach (you can also add fresh spinach now) to the pan with the shallots, garlic and mushrooms. Cook for a few minutes until all cooked through, add crumbled bacon and season with freshly ground black pepper. Turn heat to low and keep warm while making the Alfredo sauce.
ALFREDO SAUCE
In a medium saucepan, melt butter, cream and whipped cream cheese over medium-low heat.
Add shredded Parmesan cheese and season with freshly ground black pepper. If sauce seems too thick, add some of the reserved pasta water to the sauce to thin it down to desired consistency.
Pour the Alfredo sauce into the pan with the spinach and mushroom mixture, slice the chicken into slices or chunks and add to the sauce and stir together well.
Serve hot over the pasta (or you can mix the pasta into the sauce ahead of serving, whatever you prefer).
So here it is, the last day of the year 2015..oh how time flies, and so much has happened! I’m so thankful for all the wonderful opportunities that have come into my life and the lessons learned along the way. Here are some of my Top / Most Popular posts from The Artful Gourmet blog this year — and wishing everyone a safe and Happy New Year 2016!
