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May 11, 2020March 15, 2023

Balsamic Cranberry Chicken Cauliflower Pizza

I was recently invited to be a part of the Cape Cod Select Food #Blogger Recipe Challenge and I’m so excited to share my delicious new #pizza recipe using their frozen cranberries with you!

This Balsamic Cranberry Chicken Cauliflower Pizza is a delicious and healthy pizza made with frozen cranberries sautéed in a lovely reduced balsamic glaze, shredded rotisserie chicken, caramelized onions, ricotta, Parmesan and mozzarella cheese, topped with fresh arugula and basil on a crispy, thin cauliflower crust. You guys..this is the most delicious pizza I’ve ever made..It’s a sweet and tangy savory delight all in one bite!

For over 70 years, the Rhodes family has been harvesting cranberries in Southeastern Massachusetts, the heart of “Cranberry Country”. In 2009, Cindy Rhodes founded Cape Cod Select, the retail face for the Edgewood Bogs Cranberry Growers.

They select only the ripest, freshest fruit to package and are proud to provide a premium quality product. From flower to package, they strive to integrate all the latest sustainable technologies and pledge to do their share in protecting the environment.

I used a pre-made frozen cauliflower pizza crust (Caulipowr brand is great) which is super thin, crunchy and saves a lot of time. You can also make a homemade crust with riced cauliflower, egg, mozzarella, parmesan cheese, with a dash of dried basil or italian seasoning which is included in the recipe.

First slice your onions and sauté them over low heat on the stove in a large sauté pan with a pinch of sugar or stevia for about 30-40 minutes until caramelized. Set aside.

The cauliflower pizza crust is topped with all kinds of goodies: a creamy base of ricotta topped with flavorful shredded rotisserie chicken, mozzarella, and caramelized onions, then popped in the oven for 11-13 minutes to crisp it up and melt the cheese.

While the crust is cooking, chop your cranberries and sauté the cranberries for a few minutes in a little bit of olive oil.

Reduce the balsamic vinegar in a small saucepan over high heat on the stove to create a delicious glaze, then add the cranberries to the glaze and set aside.

Once the pizza is done cooking, add the balsamic glazed cranberries and top it with fresh baby arugula and torn basil leaves, with a drizzle of additional olive oil and balsamic glaze for an extra hit of flavor.

Cut it into 4-8 slices (depending on the size of your crust) and serve immediately.

Healthy, delicious and perfect for a light, gluten-free meal. Enjoy!

Yum

Balsamic Cranberry Chicken Cauliflower Pizza

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 slice

Calories per serving: 166

Fat per serving: 9.7g

This Balsamic Cranberry Chicken Cauliflower Pizza is a delicious and healthy pizza made with frozen cranberries sautéed in a lovely reduced balsamic glaze, shredded rotisserie chicken, ricotta, Parmesan and mozzarella cheese, caramelized onions and fresh arugula on a crispy, cheesy cauliflower crust. Healthy, delicious and perfect for a light, gluten-free meal.

Ingredients

For the crust:
1 medium head cauliflower (or 12 ounces/3 cups frozen pre-riced cauliflower)
1 egg, beaten
1/2 teaspoon garlic powder
1 1/2 cups mozzarella cheese
1/4 cup Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Kosher or sea salt
Freshly ground black pepper
For the pizza:
3 tablespoons extra virgin olive oil, divided
1 large sweet onion, halved and sliced thin
Sea salt and freshly ground black pepper, to taste
1 cup balsamic vinegar, plus extra for drizzling
1 1/2 tablespoons stevia (or 3 tablespoons honey)
3/4 cup Cape Cod Select frozen cranberries, thawed and drained
2 ounces ricotta cheese
1 cup shredded rotisserie chicken
1 cup mozzarella, shredded
1 cup baby arugula
Fresh torn basil, for garnish

Instructions

For a homemade cauliflower pizza crust:
Preheat oven to 400 degrees F.
Working in batches as needed, pulse cauliflower in a food processor until rice-like consistency. If using pre-riced cauliflower, microwave according to package directions (3-5 minutes) and let cool 5-10 minutes. Drain in a large colander, squeezing out extra moisture with paper towels.
In a medium mixing bowl, combine cauliflower, beaten egg, garlic powder, 1 cup mozzarella and parmesan cheese, dried basil and oregano, salt and pepper. Stir and fold until mixture holds together.
Press cauliflower mixture into a 10-inch circle (1/4” thick) on the parchment lined pizza stone or baking sheet.
Bake cauliflower crust for 15 minutes, then flip it over and bake another 10 minutes or until edges are golden brown and crust is crispy; remove from oven and brush with a small amount of olive oil.
For the pizza:
While pizza crust is baking, caramelize onions in a sauté pan over low heat with 1 1/2 tablespoons of olive oil, sea salt and pepper, for about 20-25 minutes until soft and golden brown. Remove pan from stove and set aside.
Reduce the balsamic vinegar on the stove by bringing vinegar and stevia (or honey) to a boil in a small pan. Reduce heat to medium-low; let simmer for 8-10 minutes.
Stir the vinegar occasionally as it simmers and let reduce by half until the consistency is thick and syrupy.
Roughly chop the cranberries and add to a small pan with ½ tablespoon olive oil over medium heat. Sauté for 5 minutes, then toss them in the balsamic reduction and set aside.
Remove pizza crust from oven and spread ricotta cheese in an even layer, leaving 1-inch border on the outer crust. Sprinkle with caramelized onions and shredded rotisserie chicken, top with 1/2 cup shredded mozzarella cheese.
Slide pizza back into the oven and bake for another 5 minutes (or broil it at 450-500 degrees for 2 minutes) on the upper rack, until cheese is bubbly and browned. Remove pizza from oven.
Sprinkle the sautéed balsamic cranberries evenly over pizza, and top with arugula and fresh basil.
Drizzle pizza with additional olive oil and balsamic reduction, if desired.
Slice into 4-8 pieces and serve immediately.
NOTE:
If using pre-made or frozen cauliflower pizza crust:
Place pizza stone or baking sheet on middle rack of oven and preheat to 400 degrees F. Line pizza peel or large round baking sheet with parchment paper.
Spray the crust with olive oil cooking spray and top with ricotta, mozzarella, shredded chicken and caramelized onions. Bake for 10-12 minutes and remove from oven. Top with the balsamic cranberries, fresh basil, arugula and drizzle with extra balsamic glaze for garnish.

Notes

To save time and effort, use a pre-made frozen cauliflower pizza crust and top with ricotta and mozzarella cheese, onions, chicken and bake for 11-13 minutes, then top with arugula, balsamic cranberries and basil and additional olive oil and balsamic glaze to garnish and cut into slices and serve.

You can make the crusts ahead, wrap well with plastic, and refrigerate for up to 2 days or freeze for up to 2 weeks.

Macros per serving: 166 calories 9.7 g fat 3.3 g saturated fat 46mg cholesterol 211 mg sodium 7 g total carbs 1.3g fiber 4.1g total sugars 12.4 g protein 5.7g net carbs

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Feel free to share this post and please include a link back to this blog post and tag Cape Cod Select using hashtags #FrozenCranberries #YearOfTheCranberry #CapeCodSelect #SelectTheBest and #artfulgourmet @artfulgourmet

I’d also love to hear your comments below if you made the recipe!

For more information, recipes and where to buy Cape Cod Select Cranberries, follow them online:

Facebook: https://www.facebook.com/capecodselect/#

Twitter: https://twitter.com/CapeCodSelect

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

Pinterest: https://www.pinterest.com/capecodselect/

YouTube: https://www.youtube.com/channel/UCp2g4eev6wgHxzYHUFhEMzg

Store locator link: http://www.capecodselect.com/store-locator/

May 5, 2020June 29, 2020

Happy Cinco de Mayo + Taco Tuesday!

Happy Cinco de Mayo! How fun that this holiday falls on #Taco Tuesday! Here are the #recipes you need to be cooking right now, today, and this week to celebrate the fiesta…along with a few of my other favs including #margaritas, #cocktails, #party ideas – anything and everything to get your #Mexican-style party started. And yes, please enjoy a #Corona or two – quite appropriate at the moment, yes? We’re getting through this together slowly but surely. Might as well celebrate something fun while in #quarantine..have fun and enjoy the day!

Plan the perfect last minute, stylish Cinco de Mayo Fiesta, StyleCaster

Blogger, entertaining expert, and all around chicster Athena Calderone of Eye Swoon‘s take on why Cinco de Mayo has caught on in such a big way? “It’s really a time to let loose, think colorfully, and it’s just so festive,” she says. Vibrant colors, music and lighting, make-ahead recipes, gorgeous tablescapes, signature cocktails and the right guest list are just a few things to make the perfect Cinco de Mayo fiesta at home. OR, do a virtual fiesta at home!

get more ideas here

Shrimp Tacos with Pineapple Salsa – Williams Sonoma

Easy-to-make, flavorful and made with simple and easy ingredients, these colorful tacos are perfect to start the occasion off with a bang.

get the recipe

Chipotle Braised Chicken Nachos, Half Baked Harvest

These extra cheesy, spicy, chicken filled nachos feature chicken breasts braised in a mix of cider beer, chipotle peppers, and enchilada sauce served over tortilla chips with cheddar and pepper jack cheese, topped with a homemade avocado salsa, cilantro and lime. Yum!

Get the recipe

Seriously Delish Taco Pizza

This is a super fun twists on tacos in the form of pizza that’s super easy and seriously delish. The pizza is topped with all the goodies you would make tacos with – salsa, ground beef, taco seasoning, black beans and onions, with a layer of fresh veggies like black olives, tomatoes, jalapenos; and of course plenty of shredded cheddar cheese, then garnished with fresh cilantro, sour cream, and some wavy corn chips for extra crunch.. The crescent dough crust is super buttery and flaky and a delicious canvas for this Taco Monster Pizza creation. You will never be the same!

get the recipe

Cheesy Beef Enchilada Tortilla Casserole

This delicious cheesy casserole is made with ground beef and taco seasoning, onions, garlic, corn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. Serve it with some sour cream and cilantro for extra garnish.

get the recipe

Roasted Chili Verde Chicken Enchiladas, Cooking Light

These chicken enchiladas skip the store-bought red enchilada sauce and instead are made with a homemade chili verde sauce: tangy tomatillos and roasted poblano chiles and fresh cilantro that give a bright, fresh flavor, then blanketed with gooey, melted cheese. DELISH!

get the recipe

Classic Margaritas – Williams Sonoma

get the recipe along with some other Cinco de Mayo-inspired fun cocktails

Southern-Style Taco Soup

This Tex-Mex inspired recipe is one of my favs – similar to chili, yet a warm flavorful soup with corn, black beans, kidney beans and green chilies and diced tomatoes. It’s all cooked in one-pot too, then topped with sour cream, cilantro, jalapeños, cheese and a dash of hot sauce. Don’t forget the Fritos for extra crunch!

Stovetop recipe

Crockpot version by @girlonbloor

Easy Quesadillas, Two Peas in their Pod

These quesadillas are loaded with lots of healthy ingredients like beans, avocado, fresh veggies, and cheese as a base but feel free to customize them any way you like with beef, chicken, shrimp, carnitas, and all the fresh toppings of course.

get the recipe

Classic Paloma Cocktail, The Tidy Mom

This classic Mexican cocktail is another one of my favs and an alternative to margaritas. Made with silver tequila, grapefruit juice, simple syrup, fresh lime juice and club soda. It’s light, refreshing and absolutely delicious.

get the recipe

Taco Mac + Cheese

A twist on a family favorite, this mac and cheese is amped up with chili seasoning, salsa, Velveeta cheese and ground beef. Ooey-gooey and super delish. Perfect for the kids and easy to make.

get the recipe

Instant Pot Crispy Pork Carnitas, Gimme Some Oven

This crispy flavorful pork mojo carnitas are made in a flash in the Instant Pot – giving you more time to drink and eat and celebrate the holiday with friends and family! Serve the pork in tacos or burritos, or in a quesadilla or salad, along with chips and salsa, margaritas, refried beans, guacamole or with some Mexican Street Corn Elote dip. Heavenly!

get the recipe

Micheladas, Leite’s Culinaria

For a Mexican-style Bloody Mary – a michelada is calling your name. Made with Mexican beer (cerveza), tomato juice, Tabasco, garnished with a rim of sea salt, a wedge of lime and ancho chile powder. It’s bubbly, spicy, and refreshing and hits the spot on this special day. YOWZA!

get the recipe

Loaded Cowboy Queso Cheese Dip, The Cookie Rookie

Who doesn’t love a cheesy delicious queso dip? This one is loaded with black beans, shredded monterey jack cheese, Velveeta, tomatoes and cilantro and sausage…all cooked together in the slow cooker and served with homemade taco tortilla chips. What’s not to love?

get the recipe

Steak Fajita Salad, The View From Great Island

This delicious and healthy salad is the combination of a cool, crisp romaine salad with juicy steak marinated in a homemade fajita seasoning along with seared peppers and onions, topped with juicy corn, tomatoes, cheese and crunchy tortilla strips. Healthy, filling and the perfect mix of flavors. YES PLEASE.

get the recipe

Chicken Mole Enchiladas

These Oaxaca-style enchiladas are served bubbling hot with a melted layer of Chihuahua Queso cheese, velvety mole sauce (made with chili peppers and rich dark chocolate) and shredded chicken with onions inside corn tortillas, baked to perfection. Inspired by a fav Mexican restaurant I used to go to in NYC. Spicy, complex, cheesy and delicious.

get the recipe

Air Fryer Mini Chimichangas, Taste of Home

These little cuties are mini bite-sized chimichangas that you can make in your air fryer for less mess, but twice the flavor. Made with taco seasoned beef, chilies, Monterey jack cheese all tucked up inside mini egg roll wrappers and air fried to perfection, served with salsa and sour cream for dipping. Love!

get the recipe

May 2, 2020April 12, 2021

Roasted Eggplant Zucchini Noodles w/ Blood Orange + Black Currant Vinaigrette

This is a lovely recipe that I wanted to share with you all because it’s one of my absolute favorites and perfect for Spring! ?????

This Roasted Eggplant Zucchini Noodle Salad is made with some roasted eggplant, quinoa, feta cheese, mint and pomegranate seeds which are all lightly drizzled in this gorgeous vinaigrette dressing I made with Seven Barrels Blood Orange Olive Oil + Black Currant Balsamic Vinegar which makes the salad even more #delish!

Start out by first cutting up your eggplant into medium size chunks, drizzle with olive oil, salt and pepper. Roast in the oven on a sheet pan for about 25 minutes until soft and golden. Cook quinoa according to package directions and drain, fluff with a fork. Make your zucchini spirals with a spiralizer (or you can shave long, thin slices with a mandoline) and drizzle with a little olive oil and salt and pepper and sauté for a few minutes.

Then toss the roasted eggplant and cooked quinoa in a bowl with the zucchini noodles. Top with feta cheese, pomegranate arils, and mint leaves. Drizzle with the Blood Orange Black Currant vinaigrette dressing and toss together with the salad. Season the zucchini noodles with salt and pepper to taste.

Feel free to substitute crumbly queso cheese, goat cheese, burrata, mozzarella or any other mild cheese you like. You can also use cooked wild rice, farro or any other ancient grain you like (amarynth, teff, etc.) for the quinoa – or leave it out all together to make the recipe #keto/#lowcarb/#atkins-friendly. If you can’t find fresh pomegranate arils, the salad would be delicious with either some fresh baby tomatoes or roasted red peppers. Soooo good and #healthy!

Have a great weekend everyone, stay safe, stay healthy and enjoy 🙂

Yum

Roasted Eggplant Zucchini Noodles w/ Blood Orange + Black Currant Vinaigrette

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4

Serving Size: 1 cup

Calories per serving: 221

Fat per serving: 13.6g

Roasted Eggplant Zucchini Noodles w/ Blood Orange + Black Currant Vinaigrette

This Roasted Eggplant Zucchini Noodle Salad with roasted eggplant, quinoa, feta, pomegranate + mint is super #fresh and #healthy and the perfect light meal to start off the weekend! Drizzled in a @7Barrels Blood Orange + Black Currant balsamic vinaigrette makes this even more absolutely #delish!

Ingredients

1 medium Italian eggplant
¼ cup plus 1 tablespoon Seven Barrels Blood Orange Olive Oil, divided
1-2 tablespoons Seven Barrels Black Currant Balsamic Vinegar
Sea salt, to taste, plus more for serving
Freshly ground black pepper, to taste
1-2 tablespoons fresh parsley, chopped
½ cup water
¼ cup dry quinoa
2 zucchinis spiral sliced or made into ribbons with a wide peeler
1 tablespoon lemon juice
1 teaspoon grainy Dijon mustard
1 teaspoon honey
Ground black pepper, to taste
½ cup pomegranate arils or cherry tomatoes, halved
½ cup feta cheese, for garnish
Handful fresh mint, roughly chopped, for garnish

Instructions

Preheat oven to 475ºF.
Cut eggplant into 1-inch cubes. On a rimmed baking sheet, toss eggplant with ¼ cup Seven Barrels Blood Orange Olive Oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with 1-2 tablespoons Seven Barrels Black Currant Balsamic Vinegar and chopped parsley.
Meanwhile, bring salted water and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let steam with cover on for 5 minutes. Fluff with a fork.
For the dressing, in a small bowl, combine 1 tablespoon of Seven Barrels Blood Orange Olive Oil, lemon juice, grainy Dijon mustard, honey, and ground pepper. Season with salt, to taste.
Squeeze any excess water out of the zucchini noodles with a tea towel or paper towels. Add 1 tablespoon of Seven Barrels Blood Orange Olive Oil in a large sauté pan and cook the noodles for about 2-3 minutes, toss in the cooked quinoa and mix together.
Pour the dressing over the cooked quinoa and zucchini; toss well to combine and transfer to a serving bowl. Top with roasted eggplant, pomegranate arils or cherry tomatoes, feta cheese and mint, to serve. Drizzle with an additional small amount of dressing, and additional salt and pepper to taste, if desired.

Notes

Feel free to substitute cojita cheese, goat cheese, burrata, mozzarella or any other mild cheese you like.

You can also substitute wild rice or farro or any other ancient grain you like (amarynth, teff, etc.) for the quinoa (or leave it out all together to make the recipe keto/low carb/atkins friendly.

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Other Zucchini Noodles #recipes you may enjoy:

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Garlic Zucchini Noodles

Zucchini Pasta

Red Curry Beef Zucchini Noodles

Zucchini Noodle Carbonara

April 27, 2020July 20, 2020

Things I Love {April 2020}

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.

Beekham 1802 Apricot + Honey Tea hand lotion
Bumble and Bumble Surf Foam Spray
Batiste Brilliant Blonde Dry Shampoo
Laura Geller Bronze + Brighten and Balance and Glow Illuminating Foundation
Doll 10 Hydralux lip liner and Hydrabalm Solid Serum lipstick
Aurora Liquid Eye Liner – Espresso
Laura Geller Gel Brow Pencil
Mally Lift + Curl Mascara
Tetris Block Party Eyeshadow

Black Pepper Caramel Chicken Udon

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!

Watch the series
Buy the books

Click here for more hidden gems to watch on Netflix

Whipped Coffee White Russian

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!

Get the recipe here

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.”

Get the recipe here

Organic Greens

FBOMB Macadamia Nut Butters

Hydro Boost Mask

CBD Hemp Oil

Stash Apple Maple Cider Tea

Turmeric + Ginger

A few More Goodies

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.

Chopped Thai Chicken Salad with Peanut Dressing

Recipe by Pinch of Yum

A few Cinco de Mayo recipes and ideas

And lastly, here are 44 Spring Recipes from Bon Appetit – yay! Spring is finally here.

April 21, 2020March 15, 2023

Pizza Zucchini Boats {Keto + Low Carb}

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.

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Enjoy.

Other Zucchini Recipes you may enjoy:

Stuffed Zucchini

Zucchini Pizza Bites

Zucchini Pizza Bake

April 20, 2020August 5, 2020

Cheeseburger Salad w/ Sriracha Ranch Dressing

#Spring is here and #Summer is on the way – so here’s to eating lighter and healthier. My goal is to start eating and cooking more low-carb and healthy recipes over the next few weeks and months. (Enough of this #quarantinecooking and eating the whole closet full of carbs stuff already!)

This Cheeseburger Salad is a mountain of deliciousness, and its #lowcarb #glutenfree, #keto, #whole30 and #atkins-friendly to boot! Made with juicy grilled Steakhouse Elite Grass-Fed Burgers (one of my clients and my favorite burgers in the world!) – they’re thick, juicy, 90% lean, grass-fed and absolutely delicious!

Simply sprinkle the burgers with a little bit of olive oil, salt and pepper Montreal Steak seasoning and turn a grill up to high heat.

Grill the burgers for about 8-10 minutes for medium-rare (less or more to your liking and temperature.) These burgers are really thick and juicy so let sit for at least 5-10 minutes to let the juices settle while making the salad so you don’t lose all that goodness and tasty flavor when slicing them.

While you are grilling the burgers, cook the bacon in the oven on a wire rack over a foil-lined sheet pan for 20 minutes at 400 degrees F until crispy and brown. (it’s less messy this way and the bacon gets really crispy and evenly cooked.) Drain on paper towels and crumble or chop coarsely.

Make the base salad with some fresh mixed greens with purple cabbage, romaine and green leaf lettuce, then add the crumbled bacon, shredded Cheddar cheese, cherry tomatoes, sliced red onions. Feel free to use any lettuce you like – spinach, arugula, romaine, iceberg, mixed greens and play with any cheese you like too – Muenster, Swiss, Monterey Jack are all great picks. Slice the grilled burgers and top the salad with a creamy Sriracha Ranch dressing.

You can also substitute mayo for the ranch dressing along with the Sriracha or ketchup and add a few diced dill pickles (like a special sauce dressing). Or try a chunky creamy blue cheese dressing or Italian vinaigrette dressing topped with blue cheese crumbles which are equally delicious and the blue cheese goes great with the bacon!

Try melting the cheese on top of the burgers while grilling instead, if you like your cheese melted on the burgers instead of shredded on the salad. Anyway you make it – this salad is the BOMB. It’s like a bacon #cheeseburger deluxe in a bowl. And so delicious, you won’t even miss the bun!

Keto Cheeseburger Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Serving Size: 1 burger with 2 cups of salad

This #Keto Cheeseburger Salad is a mountain of deliciousness, and its low-carb and keto-friendly to boot! Made with juicy grilled Steakhouse Elite Grass-Fed Burgers served over mixed greens, topped with bacon, shredded Cheddar cheese, tomatoes, sliced red onions, and a creamy Sriracha Ranch dressing. It’s like a bacon cheeseburger deluxe in a bowl - you won’t even miss the bun!

Ingredients

8 slices center-cut bacon
2 tablespoons olive oil or canola oil
4 Steakhouse Elite Grass-Fed Beef Burgers
Kosher salt, to taste
Freshly ground black pepper, to taste
8 cups lettuce/mixed greens (romaine, iceburg, green leaf)
1 cup shredded Cheddar
1 cup baby tomatoes, halved
1 small red onion, sliced thin
½ cup ranch dressing
4 tablespoons Sriracha sauce

Instructions

Preheat oven to 400 degrees F.
Place bacon on a wire rack over a baking sheet (or use foil on a sheet pan) and cook for 18-23 minutes until bacon is crispy, turning bacon over halfway through cooking time. (You can also cook the bacon over medium heat on the stovetop in a large sauté pan until crispy and done). Drain the bacon on paper towels, chop/crumble and set aside.
Preheat a grill or large grill pan to medium-high. Meanwhile, season the ground beef burger patties with salt and pepper, making an indentation in the center of each.
Brush the burgers with oil and grill for about 5 minutes, turn over and grill for another 5 minutes until burger is cooked through medium-rare (adjust time for desired temperature).
Remove from grill and let rest for 5-10 minutes, cut burgers into ½ inch slices.
Make the salad dressing in a small mixing bowl by adding Sriracha to the ranch dressing, mix together well.
In a large salad or mixing bowl, add lettuce and mixed greens, bacon, shredded cheese, halved tomatoes, and red onion slices, tossing salad together. Divide salad mixture between four medium bowls.
Place the burgers on top of the salad and drizzle with Sriracha ranch dressing.

Notes

You can also substitute mayo for the ranch dressing or use blue cheese dressing without the sriracha and it's equally delicious. Or an Italian vinaigrette dressing with blue cheese crumbles which goes great with the bacon! Feel free to use any lettuce you like - spinach, arugula, romaine, iceberg, mixed greens and play with any cheese you like too - Muenster and Monterey Jack or Gruyere are all great melty cheeses that go great with burgers. Feel free to add a few sliced dill pickles to the salad or the dressing too for extra zippy tangy flavor.

https://www.theartfulgourmet.com/2020/04/cheeseburger-salad-w-sriracha-ranch-dressing/

If you make this recipe yourself, I’d love to hear your comments below and please share the love on social media! If you do share, please tag this post with @artfulgourmet / #kristenhess / #theartfulgourmet including a link back to the original #recipe post on my blog and I’m happy to give you a shout-out online in return!

Other Keto/Low-Carb Salads you may enjoy:

Cheeseburger Chopped Salad

BBQ Cheeseburger Salad

Skinny Taste Cheeseburger Salad

Note: All recipes, photographs, written copy/content and opinions are my own and copyrighted by Kristen Hess/The Artful Gourmet 2020. Please do not distribute or share this post and my photos without crediting my work per above including @artfulgourmet on any shared, reposted content and social media posts. Thanks!

April 10, 2020September 3, 2022

Straw + Hay Pasta

This is a lovely #Spring #Italian pasta dish, Straw and Hay Pasta, featuring green peas, garlic, scallions, crispy pancetta, heavy cream and parmesan cheese over spinach linguine and egg linguine. The flavors are bright and fresh with a velvety cream sauce topped with freshly cracked black pepper and fresh parsley. And best of all, you can do it all in one pot mixing the cooked pasta in with the sauce in a large saucepan.

Easy pea-sy. (no pun intended 🙂

You can also substitute fettuccine for the linguine and you can try some crispy bacon or prosciutto in place of the pancetta….or throw in some asparagus spears and leeks if you wish, too. Any way you make it I guarantee it will be delicious and easy to make for a Spring weeknight dinner.

For another variation on this recipe try my Homemade Spring Fettuccine with Peas, Pancetta and Asparagus #recipe I created for #KitchenAid. It’s a little more labor intensive but equally delicious and so worth the wait!

Cheers and Happy Weekend, friends!

Straw + Hay Pasta

Recipe Type: pasta

Cuisine: Italian

Author: Kristen Hess

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 30

This is a lovely Spring Italian pasta dish featuring green peas, garlic, pancetta, cream and parmesan cheese over spinach linguine and egg linguine. The flavors are bright and fresh with a velvety cheese cream sauce topped with freshly cracked black pepper and fresh parsley.

Ingredients

Kosher salt and freshly ground pepper
4 scallions
2 cloves garlic, minced
2 tablespoons olive oil
1 cup frozen baby peas, defrosted
4 ounces (1/2 cup) diced pancetta
2/3 cup chicken broth
1/2 cup heavy cream or half and half
1/2 pound dry egg fettuccine or linguine
1/2 pound dry spinach fettuccine or linguine
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Instructions

Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat olive oil in a large saucepan over medium heat.
Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted. Stir in the peas and cook for another 2-3 minutes.
Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.
Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.
Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).
Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.
Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.
Recipe adapted from Splendid Table

Other Spring Pasta recipes you might enjoy:

Creamy Spring Pasta

Cacio e Pepe with Prosciutto and Arugula

Pasta with Ramp Pesto and Guanciale

Pasta with Asparagus, Sage and Peas

Pesto Penne with Shrimp and Peas

April 9, 2020March 15, 2023

Cheesy Bacon Chicken

Soooo..it’s day 25? 27? 30? of #quarantinelife and I’ve been struggling a bit. Struggling to keep up with what day it is, what time it is. What the heck is going on in our world right now with this pandemic and hoping and praying for a light at the end of the tunnel…a silver lining somewhere for all of us. For this #coronavirus to just finally go away and we can all get back to living our lives as normal.

In the meantime, with all of us practicing #socialdistancing I’ve had plenty of time to reflect, read, learn, watch, pray, spend time with family and most of all cook. And by cook, I mean easy, comforting, stress-reducing meals such as this Cheesy Bacon Chicken. The ultimate dish for #quarantinecooking. Grab whatever is on hand or in the fridge and start cooking. Make sure it’s got plenty of protein and then add a little fruit or veg to go with it. And BACON. Lots of #bacon.

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The recipe is quite simple and easy and done in less than 30 minutes – using boneless skinless chicken tenders, bacon and cheese, with only a few seasonings. It’s all cooked together in a big sauté pan of bacon and olive oil, with melted cheese and crispy bacon on top – and it’s seriously delish. And it’s #lowcarb, #keto, #atkins friendly too. Bonus.

You can substitute whole chicken breasts or thighs (instead of tenders) and adjust cooking time appropriately (about 6 mins per side for whole chicken breasts). Use any melty cheese you like too – Cheddar, Swiss, Muenster, Monterey Jack. I served the chicken with a side of sautéed zucchini with garlic and dill which was great but you could serve over #cauliflower rice or low carb #pasta. Try it in a low carb tortilla to make tacos or a quesadilla (with some jalapeños and a dash of hot sauce!) or use it on top of a thin crust flatbread pizza with some alfredo sauce or pesto. It would also be great on top of a big green salad with ranch or green goddess dressing. The possibilities are endless with this classic comfort food.

I hope all of you are hanging in there and staying safe, healthy and well. We’ll get through this together eventually. And in the meantime, learn to live life a little more simply. And not take anything for granted. Especially loved ones and friends and family. And the people and things we cherish most. Enjoy and have a great day my friends.

Cheesy Bacon Chicken {#Keto, #Low-Carb, #Atkins}

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

For an easy weeknight chicken dish make this Cheesy Bacon Chicken…it’s made with chicken tenders, mozzarella cheese, garlic, herbs and seasonings and of course BACON.

Ingredients

5 slices bacon, chopped
6-8 chicken tenders (or 4 boneless, skinless chicken breasts)
Kosher salt
Freshly ground black pepper
Garlic powder
Onion powder
Mrs. Dash seasoning (salt-free)
1 1/2 cups shredded mozzarella cheese

Instructions

First cook the bacon over medium heat until crispy, about 8 minutes. Drain on paper towels on a plate, and chop coarsely into medium pieces. Save 2 tablespoons of bacon fat in the sauté pan.
Next season the chicken with salt and pepper and sauté in a medium skillet until golden, about 4 minutes per side (longer if using whole breasts, approx. 6 mins per side).
Reduce heat to medium and sprinkle with garlic and onion powder and Mrs. Dash herb seasoning.
Top with mozzarella cheese, thencover the skillet and cook until cheese is melted and bubbly about 5 minutes.
Sprinkle with bacon and parsley or chives for garnish.
Serve with cauliflower rice or mashed cauliflower (serve over cooked rice or mashed potatoes for non-Keto goers).

Serving size: 2 pieces Calories: 430 Fat: 22g Saturated fat: 10g Carbohydrates: 2g Sugar: 1g Sodium: 870mg Fiber: 0g Protein: 52g

Notes

This recipe uses boneless skinless chicken tenders. You can also substitute chicken breasts or thighs and adjust cooking time appropriately. You can also substitute any cheese you like – Cheddar, Swiss, Muenster, Monterey Jack. Would also be delicious with chopped jalapeños and a dash of hot sauce over cauliflower rice for serving. Try it in a low carb tortilla to make a quesadilla, or use it for a flatbread pizza! Also great on top of a big green salad with ranch or green goddess dressing.

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, 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/