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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

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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

January 18, 2019May 2, 2022

Keto/Low Carb Cheeseburger Soup

Today I present to you the easiest, cheesiest, most delicious #soup ever, and the perfect remedy for a chilly Winter day – Keto/Low Carb Cheeseburger Soup.

It’s made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. That’s it!

First, cook the ground beef until no longer pink, drain. Cook the bacon until crispy, drain on paper towels and set aside while you sauté the onions, garlic and zucchini.

Add the cooked ground beef back in to the pot and stir together.

Pour in the beef broth and cream and seasonings and stir together.

Bring to a boil and then reduce the heat and simmer for about 20 minutes over medium-low heat.

Add the shredded cheese in one cup at a time, stirring constantly to melt the cheese into the creamy broth, beef and veggies mixture.

Let the soup cook on low heat for another 5 minutes or so until the cheese is completely melted, add a little no starch thickener or corn starch to thicken it up to your liking. Serve hot, immediately and DEVOUR.

It’s super creamy and cheesy and there’s no guilt because it’s super low carb/high fat which of course is great on #Keto and #Atkins and all the other #LCHF diets out there. This my friends, is Winter Comfort Food in a bowl…filling, satisfying and absolutely deeee-lissshh!

Keto/Low Carb Cheeseburger Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1 cup

This Keto/Low Carb Cheeseburger soup is the perfect Winter remedy - made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. Delish!

Ingredients

1 pound ground beef
3-4 slices of bacon
2 tablespoons olive oil
1/2 sweet onion, chopped
1 tablespoon garlic, minced
1 zucchini, thin sliced into quarter moons
3 cups beef broth
1 1/4 cup heavy cream
3 cups shredded cheese (Cheddar and Monterey Jack)
1 teaspoon dried Italian seasoning
1 teaspoon Everglades Heat or Tony Chaceres Creole seasoning
Pink Himalayan sea salt, to taste
Freshly ground black pepper, to taste
1 teaspoon No Starch Thickener (or corn starch)

Instructions

Brown ground beef until cooked through, drain and set aside.
Cook bacon slices until crispy, drain and set aside.
Heat olive oil in a large Dutch oven over medium heat and saute onions, garlic and zucchini about 5-7 minutes until soft and translucent.
Add cooked ground beef, bacon, beef broth, cream and dried spices and salt and pepper.
Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.
Add the shredded cheese into the soup one cup at a time, stirring often to melt into the soup.
Once cheese is thoroughly melted, add the No Starch thickener or corn starch into the soup and cook a few more minutes until thickened to your liking.
Serve hot immediately, and devour!

Notes

Note: If you're not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you're really craving a fully loaded cheeseburger in soup form.

https://www.theartfulgourmet.com/2019/01/keto-low-carb-cheeseburger-soup/

Note: If you’re not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you’re really craving a fully loaded cheeseburger in soup form.

Whatever your heart desires, it’s the weekend. Enjoy! xx, Kristen

January 8, 2019May 2, 2022

Mississippi Pot Roast + Cheesy Cauliflower Mash

I was craving some serious comfort food yesterday – specifically some roast beef and potatoes with gravy like my mom used to make when I was a kid. As part of my effort to eat low carb/keto for awhile, I went on a search for a new recipe without all the potatoes, carrots and onions – which although are delicious and healthy, not necessarily low carb.

My friend sent me a link to a low carb Mississippi Pot Roast made in the crockpot which sounded intriguing, because it’s totally zero carbs and I’ve heard rumors that this recipe is the BOMB. I decided to make it with a little twist of my own and seriously guys, you have to try this one.

It’s so easy to make – all you do is get a 3-4 pound pot roast (chuck roast or outside round), throw it in a crockpot with some butter, beef broth, pepperoncini and spices along with some of the pepperoncini juice. I added little bit of Chardonnay white balsamic vinegar to it as well for a touch of sweetness to balance out the tangy, vinegary butter broth.

And instead of using the recommended Hidden Valley Ranch dressing mix (which has a lot of carbs in it), I made my own spice mix with onion powder and garlic salt, some dried Italian seasoning, dried dill seasoning, and freshly cracked black pepper. I added a dash of Everglades Heat seasoning (the spicy one) for little extra flavor and heat but you can totally leave this out if you prefer or just add a little cayenne or Creole seasoning like Tony Chacere’s.

You cook it on low for about 8 hours in the crockpot (or 4-5 hours on high) and then remove the roast from the crockpot, shred it into chunks with a fork, then put it back into the juices (you can add a little cornstarch or xanthan gum to thicken the gravy too) and you have a big pot of melt-in-your-mouth, buttery deliciousness.

And instead of mashed potatoes I made some buttery Cheesy #Cauliflower Mash – which is so easy –

Simply cut your cauliflower into large chunks, then microwave it with some cream and butter for about 12 minutes, stirring to coat halfway through. You can also steam the cauliflower too if you wish.

Then blitz it in a blender with some butter and shredded cheese and you’ll forget what mashed potatoes even are, for reals. So good!

I seriously think I’ve discovered my favorite recipe of the century. OMG. This stuff is crack in a crockpot. I could eat this meal forever. Well, maybe not forever, but repeatedly, with no shame.

Enjoy – and you’re welcome 🙂

Mississippi Pot Roast + Cheesy Cauliflower Mash

Prep Time: 15 minutes

Cook Time: 8 hours, 15 minutes

Total Time: 8 hours, 30 minutes

Serving Size: Serves 6-8.

This is a melt in your mouth delicious Pot Roast recipe for the slow cooker, made with a buttery, pepper and vinegar beef broth served over mashed cheesy cauliflower. It's totally low carb, keto and gluten-free and absolutely delicious and worth the wait!

Ingredients

Pot Roast:
3-4 pounds beef roast (chuck or outside round)
10 ounces beef broth
6 pepperoncini peppers
1/4 cup pepperoncini pepper juice
1/4 cup white balsamic vinegar
1 stick unsalted butter
1 teaspoon dried Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon dill seasoning (dried)
Dash of Everglades spicy seasoning (optional)
freshly cracked black pepper, to taste
Cheesy Mashed Cauliflower:
1 head of cauliflower
2 tablespoons half and half or cream
2 tablespoons unsalted butter
1/2 cup shredded Cheddar cheese
garlic salt, to taste
freshly ground black pepper, to taste

Instructions

Pot Roast:
Combine all the dried seasonings in a small mixing bowl.
Coat the beef and rub on all sides with the spices. Place in slow cooker.
Pour the broth into the slow cooker and add the pepperoncini, pepperoncini juice, and balsamic vinegar over the beef.
Place a stick of butter on top of the beef, cover and cook on low for 8 hours or on high for 4-5 hours (lower is better but you can do on high if you don't have the time to wait!)
Remove the beef from the crockpot onto a large plate or baking pan and shred the meat with 2 forks.
Stir a little bit of cornstarch or no starch thickener (low carb/gluten free) into the juices to thicken it up a little bit.
Place the beef back into the pot with the juices and serve over Cheesy Mashed Cauliflower (recipe follows).
Cheesy Mashed Cauliflower:
Clean and trim the cauliflower, break up into small to medium-sized pieces. Place in a microwave-safe dish.
Add the cream and butter and microwave the cauliflower on high for 6 minutes.
Stir the cauliflower with the cream and melted butter, and microwave again for another 6 minutes.
Place the cauliflower in a power blender or food processor, add a little more butter and some shredded cheddar cheese and blitz it until you get a smooth creamy puree.
Season with garlic salt and pepper to taste.

Notes

You can substitute any cheese you like for the mashed cauliflower, and if you prefer to use pre-made Ranch salad dressing mix you can save time by using that but it has carbs so it won't be low carb if you do.

https://www.theartfulgourmet.com/2019/01/mississippi-pot-roast-cheesy-cauliflower-mash/

January 7, 2019March 6, 2020

Bacon, Onion + Cheese Frittata for the New Year

So the New Year has arrived, and we all know what that means…time for resolutions and committing to good habits and breaking bad ones, including our diets and fitness routines, getting rid of the old and bringing in the new.

So I’ve decided to start with my #lowcarb #keto diet this week and I’m so excited about it – really! Every time I eat this way, everything else seems to fall into place…working out, sleeping better, more energy, better moods, less aches and pains and just feeling fantastic overall.

One of my other goals this year is to cook meals that can last throughout the week so I’m not cooking every meal from scratch every day..and making food with less ingredients (but still quality!), and preferably in one pot for easier prep and cleanup – ovenproof sauté pans, Dutch ovens, my Crock pot and Instant pot. So here goes my recipe for Low Carb/Keto Diet Day 1 – a simple and delicious Bacon, Onion and Cheese Frittata.

This baby will last me at least a couple of days – just cook it up in a big pan, slice it and it’s perfect for breakfast-on-the-go. AND it’s low carb/keto and #gluten-free made with only #eggs, half and half, sweet onion, #bacon, butter, cheddar #cheese, salt and pepper and some dill seasoning. Super delicious, filling and full of protein (and yes, fat, butter, bacon and cheese are totally fine on low carb (like Atkins and South Beach diets) and the Keto diet (which is pretty much the same except super high fat, medium protein and super low carb)…so no shame there, friends 🙂

BOOM! #2019, I’m ready for ya…bring it on!

Bacon, Onion + Cheese Frittata

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 6-8

Serving Size: 1 slice (1/6 or 1/8 of frittata)

An easy, delicious frittata made with eggs, cream, bacon, sautéed sweet onions and cheddar cheese, baked in the oven - perfect for breakfast or brunch or an alternative to dinner. Low carb, keto and gluten-free!

Ingredients

5-6 pieces natural smoked, uncured bacon
2 tablespoons butter
1/2 sweet onion, diced
6 eggs
1 cup half and half or whole milk
Deliciously Dill Spice Blend (The Spice Hunter)
sea salt
freshly ground black pepper
1 cup shredded Cheddar cheese

Instructions

Preheat oven to 375 F.
Place bacon on a baking rack over a foil lined baking sheet and bake for 25 minutes- flip bacon after 15 minutes and bake an additional 10 minutes until bacon is crispy. Drain the bacon grease on paper towels, chop into pieces. Reduce oven to 350 degrees.
Melt butter in a large ovenproof sauté pan over medium heat and cook onions for about 5 minutes or so until lightly golden and translucent and soft. Add bacon back into the pan and stir together.
Whisk eggs with the half and half or milk, dill spice blend, salt and pepper in a large mixing bowl.
Add eggs into the pan with the bacon and onions, stir in the shredded cheese. Cook over medium low heat for about a minute or so.
Bake the frittata in the oven uncovered for 25-30 minutes or until a knife inserted into the center comes out clean.

Notes

You can also substitute prosciutto, pancetta or canadian bacon or ham for the bacon (or turkey bacon!) Feel free to experiment with other cheeses as well such as mozzarella, monterey jack, colby or parmesan. You can also add some sautéed peppers or mushrooms to add more veggies into the mix (or make it totally vegetarian by skipping the bacon altogether!)

https://www.theartfulgourmet.com/2019/01/bacon-onion-cheese-frittata-for-the-new-year/

December 26, 2018May 2, 2022

Luscious Truffle Mac + Cheese

The holidays are here and I’m full swing in baking mode! It’s the best time of year for making dishes for parties and special occasions and one of my favorite things to make is a delicious, cheesy, #pasta dish.

I was invited to participate in to compete in the 2nd Annual Tresomega “Organics For Life” Blogger Recipe Challenge again this year, and I decided to make a Luscious Truffle Macaroni and Cheese recipe using their gluten-free Quinoa pasta using a combination of the Elbows and Fusilli.

This recipe is super delicious, easy to make and is super creamy made with five cheeses (Truffle Brie, Mascarpone, Cheddar, Monterey Jack and Parmesan), half and half, truffle butter, a dash of truffle oil and truffle salt, onion and garlic, italian seasoning all topped with crunchy, buttery Panko bread crumbs.

I baked it in a large casserole dish for 30 minutes at 375 until golden brown, and let it cool for a few minutes before DEVOURING it’s luscious, cheesy, truffle-y self.

TresOmega gluten-free quinoa pasta is totally organic, non GMO, wheat and corn free, and tastes delicious just like regular pasta. And the elbows and fusilli shapes are perfect for holding all that cheesy delicious sauce!

It’s the perfect cozy, heartwarming dish made for the #holidays…or any time you just need a dash of comfort on a cold, dreary Winter day.

Enjoy and Happy Holidays!

Luscious Truffle Mac + Cheese

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 cup

This recipe is super delicious, easy to make and is super creamy made with five cheeses (Truffle Brie, Mascarpone, Cheddar, Monterey Jack and Parmesan), half and half, truffle butter, a dash of truffle oil and truffle salt, onion and garlic, italian seasoning all topped with crunchy, buttery Panko bread crumbs. Perfect comfort food dish for the holidays!

Ingredients

8 ounces TresOmega Fusilli pasta
8 ounces TresOmega Elbows pasta
1 tablespoon Black Truffle Oil
3/4 cup Panko breadcrumbs
6 tablespoons unsalted butter, divided
1 tablespoon Black Truffle butter
1/4 cup Parmesan cheese
2 teaspoons dried Italian seasoning
1/2 teaspoon sweet paprika
1 tablespoon minced garlic
4 tablespoons minced onions
1 bay leaf
1/4 cup flour (gluten-free or all-purpose)
1/8 teaspoon cayenne (optional)
2 1/2 cups half and half
1/2 cup water or skim milk
1 cup shredded White cheddar
1 cup shredded Monterey Jack
1/2 cup Mascarpone cheese
1 cup Truffle Brie cheese, rinds removed
Truffle salt, to taste
Freshly ground black pepper, to taste

Instructions

Preheat oven to 375 and spray a large casserole dish with olive oil spray.
Bring a large saucepan of salted water to a boil. Add TresOmega pasta and cook halfway through (about 6 minutes) and drain. Drizzle Black Truffle oil on to cooked pasta, stir through and set aside.
Melt 3 tablespoons butter in the microwave or on stovetop and mix into Panko breadcrumbs. Add Parmesan cheese, Italian seasoning and stir together, set aside.
Heat another large saucepan or Dutch oven over medium heat and begin making roux for the cheese sauce. Melt the remaining 3 tablespoons of butter, a tablespoon of Black Truffle butter, paprika, garlic, onions and bay leaf, cooking for about 5 minutes until onions are soft and lightly translucent.
Add the flour and cayenne pepper (if using) and stir in with the butter until a roux forms and the mixture thickens for about a minute.
Whisk in the half and half and water (or skim milk), stirring and whisking constantly until the sauce thickens, for about 8-10 minutes. Discard bay leaf.
Remove the pot from the heat and stir in the white cheddar, Monterey Jack, Mascarpone and Truffle Brie cheeses, stirring constantly with a whisk until smooth. Finish with a dash of truffle salt and freshly black ground pepper, to taste.
Add the cooked pasta into the greased casserole dish and pour the cheese sauce over the pasta, mixing together. Top the pasta with the buttered bread crumbs.
Bake the pasta for 30 minutes until bubbly and browned and the cheese is super melty.
Let cool for about 5-10 minutes and serve immediately.

Notes

You can also substitute other cheeses that are great for melting: Gruyere, Fontina, Emmental

https://www.theartfulgourmet.com/2018/12/luscious-truffle-mac-cheese/

You can find out more about TresOmega Gluten-Free Pastas on their website, or on their social media pages:

Feel free to comment and share this post with your followers and be sure to tag #tresomega, #organicsforlife in your post with a link back to this original post on my blog, with a credit to me, @artfulgourmet.

December 22, 2018March 6, 2020

Winter Holiday Salad w/ Kale, Beets + Brussels

Ahhhhh, it’s the holidays…my favorite time of year! I absolutely love cooking for the #holidays, especially with all the parties and fun gatherings with friends and family.

I was invited to participate in the Paisley Farm Blogger Challenge this year and was lucky enough to receive some delish samples of all their farm fresh pickled veggies: Five Bean Salad, Asian Bean Salad, Southwest Bean Salad, Dilled Brussels Sprouts, Hot Brussels Sprouts, Sweet Pickled Beets and Sweet Cauliflower.

I decided to make a lovely Winter Holiday Salad with some of their amazing Sweet Pickled Beets and Hot Brussels Sprouts, along with some Tuscan Kale, toasted walnuts, blue cheese and dried cranberries, tossed in a Blood Orange Vinaigrette dressing.

The Sweet Pickled Beets have a great balance of sweet and spicy flavors with a hint of cinnamon, which I love! And the Hot Brussels Sprouts are mildly spiced but have a little kick to them, adding some heat and vinegary flavors to the salad.

Start out with some Tuscan kale, chopped into bite sized pieces, then layer the salad with the beets, brussels sprouts, toasted walnuts, blue cheese and dried cranberries. Drizzle the salad with the Blood Orange Vinaigrette made with blood orange juice, extra-virgin olive oil, Chardonnay white balsamic vinegar, a dash of Dijon mustard, minced onions, sea salt and freshly cracked black pepper.

Absolutely delicious and refreshing, and a healthy beginning or side dish to your holiday meal. Wishing you all a very Merry #Christmas and Happy New Year!

Winter Holiday Salad w/ Kale, Beets + Brussels

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Serves 4

This is a lovely Winter Holiday Salad made with Paisley Farm Sweet Pickled Beets and Hot Brussels Sprouts, along with some Tuscan Kale, toasted walnuts, blue cheese and dried cranberries, tossed in a Blood Orange Vinaigrette dressing. Perfect for the holidays as an appetizer or side dish to the main event.

Ingredients

1/2 cup extra virgin olive oil
3 tablespoons Chardonnay balsamic vinegar
3 tablespoons blood orange juice
1 tablespoon minced onions
1 teaspoon Dijon mustard
Sea salt and freshly ground black pepper
2 cups Tuscan Kale, chopped
1 cup Paisley Farm Sweet Pickled Beets
1 cup Paisley Farm Spicy Brussels Sprouts
1/2 cup blue cheese, torn into pieces (Cambozola)
1/2 cup toasted walnuts
1/2 cup dried cranberries

Instructions

Whisk together white balsamic vinegar, blood orange juice, onion and dijon mustard. Slowly whisk in olive oil until vinaigrette emulsifies. Season with sea salt and freshly ground pepper to taste and whisk a little more, set aside.
In a medium-large salad or serving bowl, add the kale, top with Sweet Pickled Beets, Spicy Brussels Sprouts, blue cheese, toasted walnuts and dried cranberries.
Drizzle the vinaigrette on top of the salad and toss together, or serve on the side in a small bowl.

https://www.theartfulgourmet.com/2018/12/winter-holiday-salad-w-kale-beets-brussels/

I’d love to hear your comments below on this recipe and if you make any of your own recipes with Paisley Farm Foods, please let me know! And be sure to tag #paisleyfarm #paisleyfarmfresh #kroger in any posts that you post or share and be sure to include a link to the original post on my blog and tag me at #artfulgourmet!

J.W. Paisley, founder of Paisley Farm back in 1942, based his original company concept on an ethic that they carry forth today: making products out of the freshest ingredients, delivered with the most exciting and flavorful taste combinations imaginable. All of their bean salads and sweet pickled veggies are non-GMO, gluten-free and are available at stores like: Ralphs, Costco, Sam’s Club, BJ’s, Kroger, Walmart, Smith’s and Fry’s.

To find out more about Paisley Farm Foods, check out their website and social media pages:

Facebook

Instagram

Pinterest

October 17, 2018May 7, 2020

Red Wine Bolognese Pappardelle + World Pasta Day

So it’s National Pasta Day…and of course my favorite day of the year! Especially when there’s delightful Italian wine involved – which brings me to this recipe I created to celebrate the occasion: Red Wine Bolognese Pappardelle made and paired with Cataldi Madonna Malandrino 2016, a delicious, smooth Montepulciano D’Abruzzo from the plains near L’Aquila in Italy.

This wine has a deep ruby red color with an intense, clean bouquet and aromas of black cherry, blueberry, plum, carob and violet followed by aromas of walnut-husk. It’s well balanced, has good body and intense flavors and is perfect to pair with strong flavors and to savor throughout the meal.

We all know that Italy has perfected the art of fine winemaking, and each of it’s 20 different wine regions crafts special dishes that tell a story of the region’s history, people and most importantly, its wines. Here are a few more wine and pasta pairing ideas that are spectacular on this special day!

In Emilia-Romagna, part of Italy’s northern regions, the cuisine is heartier than its southern counterparts, serving its specialty Tortellini en brodo (in broth) with ruby-red, sparkling Lambrusco
Lazio, a region located in central Italy and known for its volcanic soils, serves its classic Bucatini with Amatriciana sauce, made from tomato and bacon, alongside a dry and full-flavored white wine
One of Lazio’s next door neighbors, Abruzzo, enjoys a bit of a kick with its classic Spaghetti alla Chitarra in Abruzzese ragu and spicy pepper paired with a smooth, full-bodied Montepulciano d’Abruzzo
Forming the heel of Italy’s boot, Apulia boasts ancient winemaking methods and enjoys a classic Orecchiette with broccoli rabe, chili and garlic paired with its Primitivo wine

Enjoy this wonderful day and hope you enjoy the recipe and some delicious Italian wine to go with it! Mangia 🙂

Red Wine Bolognese Pappardelle + World Pasta Day

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

Yield: serves 6

A delicious hearty red wine bolognese sauce made with Montepulciano D'Abruzzo italian red wine, crushed tomatoes, ground beef and sausage, onions, garlic, milk and topped with shaved Parmesan cheese and fresh parsley. Perfect for a weeknight dinner! Serve with a green salad and crusty bread.

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
1 tablespoon white truffle butter (Mardona Foods)
1 1/2 cups onion, chopped
1 tablespoon minced garlic
1/2 pound ground beef
1/2 pound ground italian sausage
1 teaspoon garlic powder
Sea salt, to taste
Freshly ground black pepper, to taste
Dash of red pepper flakes
1 cup whole milk
1 teaspoon ground nutmeg
1 cup dry red wine (Malandrino Montepulciano D'Abruzzo)
3 tablespoons red pepper balsamic glaze (Mardona Foods)
2 1/2 cups crushed tomatoes
1 pound dry tagliatelle pasta
Shaved Parmigiano-Reggiano cheese, for garnish
Fresh Italian parsley, chopped, for garnish

Instructions

Heat olive oil, butter and truffle butter in a large sauté pan over medium heat.
Add chopped onions and garlic, sauté until onions are soft and translucent.
Add ground beef and italian sausage and season with sea salt and freshly ground black pepper and red pepper flakes, to taste. Crumble and cook until beef and sausage are no longer pink, stirring together with onions and garlic until mixed well.
Add the milk and a dash of nutmeg to the pan and cook until it disappears, stirring often.
Pour in the red wine and let it simmer over medium-low until the wine evaporates, about 5 minutes.
Add the crushed tomatoes and bring to a light bubbling boil. Add the red pepper balsamic glaze and stir into the sauce.
Reduce heat to low and simmer for 2-3 hours. Adjust thickness of sauce by adding a little water (about 1/4 cup) at a time, to thin it out if it gets too thick. Add additional salt and pepper to taste.
Toss sauce with the drained pasta and garnish with shaved parmesan cheese and fresh parsley.

https://www.theartfulgourmet.com/2018/10/red-wine-bolognese-pappardelle-world-pasta-day/

Click below to learn more about Malandrino Montepuliciano D’Abruzzo

CataldiMadonna_Malandrino_factsheet_web

http://viaswine.com/wineries/cataldi-madonna/

October 8, 2018October 19, 2023

Parisian Pasta w/ Ham, Gruyere + Caramelized Onions

I was invited to participate in the Frick’s Quality Meats Blogger Recipe Challenge this year and decided to make this delicious Parisian Pasta with Ham, Gruyere and Caramelized Onions.

This is a heavenly Parisian-style baked pasta dish made with a cheesy creamy Mornay sauce (a béchamel made with melted Gruyere and Parmesan cheeses), sweet caramelized onions, and delicious Frick’s Hickory Smoked Sliced Gourmet Ham, all baked into a pot of melty goodness, then topped with crunchy browned croissants and fresh chives and parsley.

Frick’s Quality Meats chooses only the finest handpicked cuts of meat, cured with real cane sugar which are slow-roasted in small batches over American hardwood to lock in their sweet, smoky flavor. They have a great selection of delicious products including Bone-in Half Ham, Sliced Applewood Quarter Ham, Gourmet Sliced Boneless Ham, Shingled (sliced) Ham, Bologna, Sausages, Smoked Meat and Turkey Drums – delivering a full range of delicious flavors that can transform any recipe into an extravagant dish.

First cook your pasta according to package directions (about 1-2 mins less than recommended cooking time, al dente). Drain and toss with a little olive oil to prevent sticking, and set aside.

Next, caramelize your onions by sautéing them in butter until golden,

then add a pinch of salt and pepper and let them cook on low heat for about 30 minutes until caramelized, sweet and golden brown.

Cut the ham into medium size lardons.

Shred the Gruyere and Parmesan cheeses.

Make your mornay sauce by first cooking some flour in butter and add milk, whisking in to make your roux.

Add the Gruyere and Parmesan cheeses, some French grey sea salt and freshly cracked black pepper, and whisk together until you get a luscious creamy cheese sauce.

Spray a casserole dish with some cooking spray and start layering the pasta with caramelized onions and ham. Pour the cheese sauce over the casserole and mix together so sauce coats the pasta evenly, top with additional Gruyere and Parmesan cheese. Bake in a 375 degree oven for about 15 minutes until cheese is melted and bubbly.

Top with torn croissants, turn the oven up to a high broil and cook for about 2 minutes until the croissants are crunchy and browned (being careful not to burn!)

Top with minced chives and parsley, serve immediately. Pair this luscious baked dish with a light white crisp wine (Sauvignon or Sancerre) and a mixed greens salad with a Champagne-Dijon vinaigrette dressing. Perfect for brunch or a cozy Fall dinner!

Bon Appetit!

Parisian Pasta Bake w/ Ham, Gruyere + Caramelized Onions

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4-6

Serving Size: 1 cup

This is a heavenly Parisian-style baked pasta dish made with a cheesy creamy mornay sauce, sweet caramelized onions, and delicious Frick's cooked ham, baked into a pot of melty goodness, then topped with crunchy browned croissants and fresh chives and parsley. Perfectly paired with a light white crisp wine (Sauvignon or Sancerre) and a mixed greens salad with a champagne-dijon vinaigrette dressing.

Ingredients

8 ounces dried pasta (Trivelle, Rotini, Campanelle, or Cavatappi)
MORNAY SAUCE:
2 tablespoons unsalted premium butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup shredded Gruyere cheese (or Fontina, Comte, Emmental)
1 garlic clove, peeled and smashed
1/4 cup grated Parmigiano-Reggiano cheese
Pinch of nutmeg
1/4 teaspoon French grey sea salt
Freshly cracked black pepper, to taste
CARAMELIZED ONIONS:
2 tablespoons butter
1 large onion, sliced thin
Pinch of French grey sea salt
Freshly cracked black pepper, to taste
---
1 cup Frick's Cooked Ham, chopped into small lardons
1 large croissant, torn
1/4 cup fresh parsley and chives, minced

Instructions

Preheat oven to 375 degrees F.
Cook pasta in a large pot of salted water for 8 minutes (cook 1-2 minutes less than recommended package directions, al dente), drain, toss with 1-2 tablespoons olive oil and set aside).
Make the Mornay Sauce:
Melt 2 tablespoons of butter in a large saucepan over medium heat. Add flour and whisk for about 1 minute to make a roux, being careful not to burn or brown.
Slowly add the milk, whisking occasionally, until you get a smooth sauce consistency.
Add the garlic and simmer for about 5 minutes, remove smashed garlic clove.
Stir in both of the cheeses, whisk until melted and you get a thick, creamy cheese sauce. Add more milk, 1 tablespoon at a time, to get a thinner sauce until thickness and consistency is to liking. You can also add more butter and flour (equal parts) to make the sauce thicker. Season with grey sea salt, pepper, and nutmeg, and reduce heat to low.
Make the caramelized onions:
Melt butter in a small saute pan over medium heat.
Add the onions and cook until lightly browned, then turn the heat down to low, add salt and pepper, and slowly cook onions for about 30 minutes, until sweet and caramelized.
Make the casserole:
Grease a medium casserole dish with oil spray or butter.
Add cooked pasta, top with cooked Frick's ham, caramelized onions and Mornay sauce. Stir together until sauce is coating all the pasta.
Top with additional shredded Gruyere and Parmesan cheese and bake for 15-17 minutes until cheese is melted and bubbly.
Turn oven up to a broil, add the torn croissants on top of the casserole, and broil on high for about 2 minutes until the croissants are browned and crunchy (be careful not to burn!)
Remove casserole from the oven and let cool for about 5 minutes on a trivet. Add the fresh chives and parsley, serve immediately.

Notes

I used Gruyere and Parmigaino-Reggiano cheese in this pasta dish but you can also substitute any good melty cheeses such as Comte, Fontina, Emmental or Edam, or White Cheddar. Serve with a mixed greens salad with a Champagne-Dijon vinaigrette dressing and a crisp French white wine like Sauvignon or Sancerre.

https://www.theartfulgourmet.com/2018/10/parisian-pasta-w-ham-gruyere-caramelized-onions/

For more information on Frick’s Gourmet Ham, check out their website, Facebook, or Instagram

#fricks #smokedmeats #itsfrickingood

Note: This is a sponsored post in which I received product samples from the sponsor (Frick’s Quality Meats) in order to create an original recipe and blog post for the Blogger Challenge. All photos, recipes, text and opinions are my own.

September 27, 2018October 19, 2023

Fig, Almond + Orange Vanilla Tart

So Fall is here – I know, I know, aren’t we all excited?! It’s definitely been a super hot Summer and I am in full baking and cooking mode with some new Fall recipes up my sleeve!

I was invited to participate in the Keystone Pantry Allulose Blogger Recipe Challenge this year and decided to make a lovely Fig, Almond and Orange Vanilla Tart. It’s probably the most delightful thing I have ever made, tasted or set my eyes upon – why?

Because, FIGS. Fresh ones. Nestled into a silky mascarpone and vanilla almond layer of creamy goodness with a hint of orange, spread on top of crunchy, light, buttery puff pastry. And topped with a few dollops and drizzles of orange fig jam and crushed almonds just to make life and this tart that much sweeter. (no pun intended)

The good news is, the pastry cream is lower in sugar and calories because I substituted Allulose in place of honey and regular table sugar. Allulose is a rare natural sugar found in very small quantities in dates, dried figs, raisins and wheat, and also in other brown caramelized products such as caramel sauce, maple syrup and brown sugar. It has the same chemical formula as fructose but because it isn’t metabolized by the body, it does not raise blood sugar or insulin levels (and studies show it can reduce blood sugar levels!) and has zero net carbs and only 21 calories per teaspoon.

It provides a taste and texture similar to sugar, and doesn’t have a bitter aftertaste like most non-sugar sweeteners. But, you will need to use a little more than regular sugar because it isn’t as sweet. It does have the same volume and browning characteristics as white sugar when used in baking, but browns faster than regular sugar so it may require a slightly lower temperature when cooking with it. It also comes in powdered/crystalline forms or as a liquid syrup.

This recipe could absolutely be made with any other fruit you like that’s in season – maybe plums? or apricots? or berries? But there’s something so good about the sweet and tart figs mixed with the almond, vanilla and orange flavors that make this a harmonious dessert, perfect for brunch or to top off a weeknight Fall dinner.

First, defrost your puff pastry (if frozen, I use Dufour brand which is super light and crispy and buttery and delicious) and roll it out into a 9×13 inch rectangle (or any shape you like but about 1/2 inch thick). Sprinkle with a little flour on both sides on a silicone mat or parchment paper. Then score an edge around the pastry (or roll it over to create a rustic looking edge), and brush the edges with an egg white and water mixture to give the crust a lovely sheen. Bake the pastry for about 20-25 minutes at 400 and let it cool on a wire baking rack while you make the Almond Vanilla Cream.

Mix all the ingredients (mascarpone cheese, almond paste, Allulose, agave, orange flower water and vanilla) in the bowl of a food processor,

until the mixture is blended smooth and creamy.

Spread the Vanilla Almond Cream on the baked puff pastry evenly with a spatula.

Top the pastry with quartered fresh figs,

a few drizzles and dollops of orange fig jam, and crushed almonds. Cut into squares and serve immediately.

Devour. Repeat.

Fig, Almond + Vanilla Orange Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 8.

Serving Size: 1 square slice (1/8 of tart)

A gorgeous Fall dessert made with puff pastry, fresh figs, almonds layered in a vanilla orange almond pastry cream made with Keystone Pantry Allulose, for a lighter and less sweet treat.

Ingredients

1 sheet of puff pastry (if frozen - defrosted, Dufour brand)
3 1/2 ounces almond paste, cut into small pieces
2/3 cup mascarpone cheese
2 tablespoons Keystone Pantry Allulose
1 tablespoon agave syrup
1 teaspoon vanilla extract
1 tablespoon orange flower water
7-8 fresh figs (quartered, stems removed)
4 tablespoons orange fig jam, for garnish
1/2 cup crushed almonds, for garnish

Instructions

Preheat oven to 400 degrees F.
Unwrap defrosted puff pastry sheet on a floured surface. Unfold, remove inner parchment papers and dust both sides lightly with flour.
Score a 1-inch border on inner edges of pastry sheet or roll edges in to create a border. Brush border with egg wash and prick holes in the center of the pastry sheet with a fork. Place on a silicone mat on a baking sheet (or parchment paper).
Bake for 20-25 minutes until golden brown and flaky. Let cool on a wire rack to the side while you make your pastry cream.
In the bowl of a food processor, add all the ingredients (almond paste, mascarpone, Allulose, agave, vanilla, orange flower water) and blitz on high for about a minute or so. Scrape the sides and process again, until the mixture is blended well and creamy.
With a spatula, spread a generous amount of the pastry cream on the cooled puff pastry.
Top with fresh quartered figs in a rustic pattern on top of the cream.
Dollop or drizzle the orange fig jam on top of the figs. Top with crushed (or sliced) almonds.
Serve immediately.

Notes

You can also substitute other fruit to top this tart with (berries, apricots, plums,). Delicious for brunch or a weeknight dinner dessert.

https://www.theartfulgourmet.com/2018/09/fig-almond-orange-vanilla-tart/

For more inspiration and information about Allulose, check out Lang’s Chocolate and Keystone Pantry products on Facebook, Twitter, Instagram, and Pinterest. #Keystonepantry #Alluloserecipe