Hey guys! Oh my gosh, it’s almost the end of the year! Can you believe it? Where does time fly? I’m so ready for a New Year though – #2019 can’t come soon enough! 🙂
I was invited to participate in the #Steviva #Holiday #Keto #Blogger #Recipe Challenge this year and made a Sweet and Spicy Meyer Lemon Shrimp Stir Fry. With all the #holidays going on and the rich, delectable #food I’ve been enjoying this month, I wanted to make a recipe a little bit lighter and healthier, and on the lower carb side…(before it all happens again this weekend for New Years!)
I love Steviva products because they are lower in carbs, low glycemic, low calorie and they use all natural ingredients in their products. Their line of good-for-you all natural alternative sweeteners are terrific options for cooking and baking without sugar. Whether you need a granulated sweetener to replace table sugar, a powdered sweetener to replace confectionery sugar or a liquid sweetener to replace corn syrup, they have carefully developed safe, low glycemic, low caloric sweeteners that taste and act just like sugar.
This dish is super easy and quick to make and has great flavors using fresh Meyer Lemon juice, soy sauce, sesame, Nectevia Agave Stevia Blend, Steviva Erythritol Blend, a dash of ginger and #Sriracha for some spiciness to make a delicious sticky marinade to go with the shrimp and fresh veggies. And it’s low carb and low cal! BONUS*** 🙂
Simply make your marinade for the shrimp with all the ingredients and put it in the fridge in a ziplock baggie for 1/2 an hour. Then stir fry the shrimp for a few minutes until they are no longer pink and remove the shrimp from the pan.
Add the veggies and stir fry those for about 5-7 minutes until tender crisp and the sauce starts to thicken. Add the cooked shrimp back in and toss together for another minute or so.
Serve immediately over brown or cauliflower rice, zucchini noodles or soba noodles and spoon the rest of the spicy and sweet sauce on top and garnish with a few more sesame seeds and even some green onions if you wish.
A super easy and delicious stir fry made with shrimp and fresh veggies, marinated in a spicy and sweet sauce made with Meyer lemon juice, soy sauce, Sriracha, Steviva Blend and Nectevia. Great for a weeknight dinner or special occasion. Best served over brown rice, cauliflower rice, zucchini noodles or soba noodles.
Whisk together Steviva Blend, Nectevia agave nectar, soy sauce, garlic, lemon juice, sesame oil, sesame seeds, Sriracha, red pepper flakes and ginger in a small mixing bowl.
Add half of the sauce to the shrimp and let marinade in the refrigerator for 30 minutes or more.
Heat butter in a medium sized skillet over medium high heat. Add the shrimp, discard marinade from the bag (save the other unused half for making the sauce). Saute for about 3-5 minutes until shrimp is no longer pink.
Remove shrimp from the pan and add the fresh vegetables. Saute for about 5 minutes or so until soft.
Add the reserved marinade and pour over the vegetables. Cook for another few minutes until sauce thickens.
Add the cooked shrimp back into the pan and toss together with the vegetables and the sauce. Season with pepper, to taste.
Serve immediately, garnish with additional sesame seeds and green onions if desired over brown rice, cauliflower rice, soba noodles or zucchini noodles.
Notes
You can also use this marinade for scallops or chicken or beef, just increasing the cook time appropriate for the protein (about 10-12 mins for chicken or beef until cooked through).
Vegetables can be swapped out as well whatever you prefer!
I’d love to hear your comments on this recipe below if you decide to make it! Please make sure to tag @stevivabrands and @artfulgourmet with a link back to this original post on my blog if you do share any recipes or photos on social media!
For more information on #Steviva Brands products and more recipes, please visit their website and social media pages:
Note: I received products from Steviva Brands to experiment with recipes for the Blogger Challenge Recipe Contest. All opinions, recipes, photos and text are my own.
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 adelicious, 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.
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
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.
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 🙂
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.
I was invited to participate in the Frick’s Quality MeatsBlogger 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!
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
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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.
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.
Hey guys! Exciting news! I am mentioned in the NY Times Food Section today in an article by food writer Julia Moskin about Chicken French (Francaise).
I had the opportunity to do an interview with her (since I am originally from Rochester NY where the recipe is VERY popular and ubiquitous on every menu!) to discuss it’s origins and history, as well as discuss my Chicken French recipe and way of cooking and styling it, as well as variations on the recipe in different restaurants in Rochester and NY state.
If you have never tried Chicken French, you absolutely must – it’s made with thinly pounded chicken (cutlets) sautéed in a light flour and egg batter, then bathed in a luscious lemony butter sauce with fresh parsley and garlic, served over pasta or green vegetables. It’s simply divine. And one of my favorite dishes to make from my hometown!
It’s that love-ly time of year again folks, when love is in the air and a romantic dinner and evening in with your significant other is on the menu. And we all know what Valentine’s Day is all about…wine, chocolate, strawberries and a special sweet dessert!
I created this recipe for a Blood Orange Olive Oil Cake with Strawberry Chocolate Balsamic Sauce that will impress your sweetie and top off a romantic dinner along with a glass of champagne..hope you enjoy and indulge on this special day 😉
A LOVELY dessert made with Blood Orange olive oil and Chocolate Balsamic Vinegar and fresh strawberries and LOTS OF LOVE <3
Ingredients
BLOOD ORANGE OLIVE OIL CAKE:
1 tablespoon butter, for greasing pan
¼ cup sugar
2 eggs
1/3 cup Seven Barrels Blood Orange Olive Oil
1 teaspoon vanilla extract
Juice from 1 blood orange
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
CHOCOLATE BALSAMIC STRAWBERRY SAUCE:
½ cup Seven Barrels Chocolate Balsamic Vinegar
1 cup chocolate syrup
1 pint strawberries, stemmed and sliced
Instructions
BLOOD ORANGE OLIVE OIL CAKE:
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan or 8-inch loaf pan with butter.
In a stand mixer or large bowl with hand mixer, mix together the sugar and eggs on medium speed until lightly blended.
Drizzle in the Seven Barrels Blood Orange olive oil and vanilla and mix together until smooth. Add the blood orange juice in and mix into the batter.
Sift the flour into a mixing bowl and add baking powder, soda and salt. Add to the wet batter in small increments and mix on low to incorporate. Scrape the sides with a spatula and make sure all wet and dry ingredients are blended well.
Pour the batter into the cake pan and bake for 25-30 minutes. Let the cake cool on a wire rack for 5 minutes or so, then remove cake from the pan and let cool completely on the wire rack before serving.
CHOCOLATE BALSAMIC STRAWBERRY SAUCE:
Add the Seven Barrels Chocolate Balsamic vinegar and chocolate syrup to a medium saucepan over medium-low heat and cook for about 5 minutes until heated through and blended.
Add the sliced strawberries to the chocolate sauce and mix together. Serve the sauce warm over Blood Orange Olive Oil cake or over ice cream.
hey guys..the holidays are rapidly approaching and we all know what that means…parties, parties and more parties…full of friends and family sharing delicious food and drinks together. It’s the best time of the year!
I recently did some recipe development and a photo shoot for one of my clients, Seven Barrels, maker of premium infused Italian olive oils and vinegars with delicious flavors from natural ingredients. For the holidays I created a series of recipes featuring their Raspberry Balsamic Vinegar and Meyer Lemon Olive Oil – a delicious, sweet and tart flavor pairing that’s perfect for the holidays.
I decided to make some party food because we all like parties and appetizers / small bites are the way to go to keep them fun and social! My recipe for Sausage and Mushroom and Cheese Turnovers is an absolute flavor bomb and they’re super easy to make!
They’re stuffed with sweet Italian sausage, ricotta cheese, green onions, mushrooms, cranberries and mozzarella all wrapped up in buttery flaky baked puff pastry topped with sesame seeds. They’re the perfect crunchy, savory, cheesy bite in your mouth, with a hint of sweet and tart from the cranberries, lemon olive oil and raspberry vinegar for dipping.
You’re definitely gonna want to make these for all your holiday parties..trust me, they won’t last long 😉
Heat 2 tablespoons of Seven Barrels Lemon Olive Oil in a large skillet over medium-high heat. Add the sausage and cook for about 5 minutes until it starts to brown, crumbling while cooking to separate the meat. Add the green onions and mushrooms and cook for another 5 minutes until the veggies are soft and meat is cooked through. Drain the fat and excess liquid, set cooked mixture aside to cool.
In a large mixing bowl, combine cooked sausage mixture with dried cranberries or tart cherries, ricotta, mozzarella cheese, 1 beaten egg and 1 tablespoon Seven Barrels Raspberry Balsamic vinegar to make the filling. Season with a dash of Italian seasoning, salt and freshly ground black pepper.
On lightly floured surface, roll one sheet of puff pastry into a large 12-inch square. Cut pastry sheet into 9 (4-inch) squares and brush edges with egg wash.
Place 1 rounded teaspoon filling on each square; fold to make a triangle; seal with fingers or fork. Place the triangles on parchment paper or a silicone baking mat on a large rectangular baking sheet and brush egg wash over the top of the turnovers, pierce 3 slits on top of each one, and sprinkle with sesame seeds.
Bake at 400 degrees F for 15-20 minutes or until golden brown. Meanwhile, repeat steps above with the remaining sheet of puff pastry and sausage, mushroom and cheese filling to make 9 additional turnovers. Bake again at 400 degrees for 15-20 minutes.
Sprinkle sea salt and chopped rosemary (or thyme) on top of the turnovers for garnish. Serve immediately with Seven Barrels Raspberry Balsamic vinegar for dipping.
Notes
You can also substitute spicy Italian sausage or ground beef for the sweet Italian sausage.
To make a thicker dipping sauce (Balsamic Glaze), heat the vinegar in a saucepan over medium high heat until it reduces by half, drizzle over turnovers or serve as a dipping sauce on the side.
Summer is here and almost half way over at that! I love grilling anything and everything during the warm weather months so I’ve created a super delish recipe for Sriracha Mango Chicken Wings with a Ginger-Lime Sour Cream dipping sauce and a Spicy Michelada to pair it with.
Once again, I’ve used a fantastic infused balsamic vinegar from Seven Barrels, one of my favorite clients ever. The Sriracha Mango vinegar is delicious on chicken so I made a glaze with fresh mango, sriracha, vinegar, fresh lime zest and orange juice to toss the wings in after I grilled them a bit, then glazed them again for extra flavor at the end.
They’re spicy and sweet, and oh so good. And I made a lovely Ginger-Lime Sour Cream dipping sauce to cool off the heat a bit, along with a Spicy Michelada made with Mexican beer (Corona) and a dash of the Sriracha Mango vinegar, a dash of salt, and a fresh squeeze of lime juice.
Heat a grill or grill pan over medium-high heat (spray or brush pan with a light coat of cooking oil). Toss the chicken wings in 1/4 cup Seven Barrels Lime Olive Oil, and season with salt and pepper. Cook wings on the grill for about 15 minutes, flipping halfway through, until no longer pink and skin starts to get charred with grill marks.
To make the glaze, add the mango, orange juice, Sriracha, Seven Barrels Sriracha Mango Vinegar, Seven Barrels Lime Olive Oil, honey, soy sauce, garlic, chile pepper and cilantro into a food processor and process until smooth. Place the sauce into a saucepan over medium-low heat and let simmer until warmed through while the wings are cooking. Season with salt and pepper to taste. Remove from the heat to a large mixing bowl.
Once the wings are finished cooking, toss them gently in the Sriracha Mango Lime glaze and let them marinate for about 5 minutes or so. Return wings back to the grill for an additional 5 minutes, flipping over once. Remove wings from the grill on to a large platter and let them cool to give them a nice caramelized glaze.
To make the Ginger Lime Sour Cream dipping sauce, stir together the sour cream, Seven Barrels Lime Olive Oil, garlic salt, lime zest and grated ginger in a bowl and serve with the wings with celery and carrot sticks.
NOTE: Alternatively, you can bake the wings for 1 hour at 375 degrees on a large baking sheet covered with foil (and toss them in the sauce at the end).
Makes approximately 24 wings, 1 cup of glaze and ½ cup sour cream sauce.
To make the Michelada: stir all the ingredients into the beer and garnish with a lime wedge.
This really is the quintessential recipe pairing for Summer now, isn’t it?
You can also try the glaze on pork chops or even add some grilled shrimp – it’s absolutely delicious and you can always adjust the heat by adding or removing some of the Sriracha hot sauce. Or maybe making it even hotter by adding in a dash of habanero hot sauce to the mix – now, this recipe is on FIRE!
Perfect for a lovely evening outside with friends, watching the sun go down…that’s #howisummer 🙂
I was recently invited as a guest for the FoodyDirect.com Expert Interview Series to talk about great tasting and looking food, and I’m honored to share the interview with you! I discuss my background and how I got into Food Styling and Photography as a full-time freelance profession, along with some of my favorite things to cook, food trends, hot spots in NYC and some simple rules for great food photography on social media.
I also included one of my favorite go-to recipes in the article, my Rochester-Style Chicken French with Broccolini which I know you’re gonna love!
Check out the interview below or on FoodyDirect.com(the best online mail order source for gourmet food and gifts!
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Kristen Hess is a New York City food stylist, photographer, recipe developer, and author of the food blog, The Artful Gourmet. We recently chatted with Kristen about her favorite cuisines, cooking trends, and NYC eateries, and also asked her to share her food stylist expertise with us to help foodies take better photos of their gastronomical creations.
Tell us a bit about yourself. Why did you decide to dive headfirst into learning about cooking and food photography?
I’ve always loved food and cooking but never considered it as a full-time career until I moved to NYC and started taking a series of cooking classes at The Institute of Culinary Education. I was working in advertising at the time and thought it was a fun hobby, but then that hobby became more serious as I discovered food media as a blossoming career path and started taking more classes in food styling, photography, and food writing and then started my blog. Out of all of the different styles of cuisine and cooking in your repertoire, which one was the most fun to learn about?
My all-time favorite is Italian food because I love the simplicity of the gorgeous ingredients, rustic flavors, and cooking techniques. Whether it’s homemade pasta and sauce, homemade pizza, a gorgeous salad, an antipasti dish, or a roasted chicken with vegetables, I love it all!
Name a cooking trend, tool, or category that you’re currently excited about.
Alternative flours and coconut everything! I try to live a healthy lifestyle, but sometimes it’s hard when you work in the food industry (esp. in NYC!) surrounded by delicious temptations every day. Alternative flours made out of chickpeas, coconut, almond, bananas, brown rice, farro, buckwheat, chia, and arrowroot are great for low-carb and paleo/gluten-free cooking – and they’re healthier, too. You can make pizza crust, bread, pasta, pancakes, tortillas, pastry, crepes, socca, and all kinds of dishes with it. And I love coconut oil, cream, and milk as an alternative to full-fat regular dairy sometimes because it has a nice subtle coconut flavor and is great to cook with at high heat. I’ve made curries, smoothies, baked goods, and more with it. Great stuff.
Many people have a basic idea of what a food stylist does – but could you tell us about some types of food photography that you’ve done that people may not associate with the craft?
I do some interesting gigs with agencies for their food clients who are doing on-site media tours promoting food products and recipes to food editors for all the major food magazines. For example, The Jackfruit Company launched their new products and I toured around with the owner and PR agency making tacos, salads, burgers, and sandwiches on-site in the editors’ board rooms while they pitched the product to the editors and writers (to gain press and brand affection, of course!).
Another new type of job that is getting popular is styling food for Facebook Live segments for cookbook authors and chefs, health experts, and bloggers. I did quite a few of these for Keri Glassman and Andy Boy Broccoli Rabe, making recipes for them which were demoed live on Facebook at PureWow Magazine and Cosmo.com. I also did this for Halloween making super fun recipes by blogger Elise Strachan at People Food and Food and Wine.
When you see people posting pictures of food on their social media pages, what are some of the “mistakes” you see that make the dish look really unappetizing?
I always say lighting is a huge factor for any good food photo. If it’s too yellow or too blue, you need to fix the hue or it looks unappetizing. Also, never use flash or take photos with overhead lights as they give harsh shadows and blow out the food. Try to shoot food with natural light as much as possible. Bad angles are a no-no too. Don’t shoot burgers or sandwiches overhead. You can’t see what’s inside. Pizza is great for overhead shots because you want to see what’s on it. Don’t be afraid to crop into the shot too for some detail. Finally, consider your composition; what’s the hero in the shot? Focus on that dish. Not the glass behind it. Let the hero shine!
Finish this sentence: “If you’re a true foodie, the next time you visit New York City, you definitely need to stop by…”
For pizza, you need to check out DiFara on Ave J in Brooklyn. The wait is kinda long, but it’s soooo good and super worth the trip and the wait. I also love RubiRosa pizza in Soho.
Pearl Oyster Bar in the West Village is amazing for fresh oysters, seafood, wine, etc.
My favorite taco joint is La Esquina in Nolita. They make authentic Mexican style tacos on small corn tortillas with fresh cilantro, pork, steak, chicken, and homemade salsa. Plus, the grilled street corn is to die for!
You can’t go to NYC without getting a delicious burger, fries, and milkshake from the Shake Shack in Madison Square Park. Again, the line is long, but so worth the wait!!!
And lastly, go to Katz’s Deli in the Lower East Side for a pastrami on rye New York City style. Delish.
What types of desserts do you enjoy making for friends and family?
I’m definitely more of a savory cook than a pastry cook, but I absolutely love making pies and tarts. I always make lovely fruit-based pies or tarts in the summer around the 4th of July using berries, peaches, and mascarpone on a puff pastry sheet. Thanksgiving is always fun; I love experimenting with new pie recipes (something different than pumpkin or apple pie) like Christina Tosi’s Crack Pie or my Bourbon Buttermilk Pecan Pie.
Finally, could you share with us one recipe that’s always a hit when you prepare it?
I have so many recipes that I love but one of my absolute favorites is my “Rochester-Style Chicken French with Broccolini.” It’s actually not a French recipe; it’s an Italian recipe similar to a piccata dish, but with a light coating of egg batter, butter, white wine, lemon, and parsley on thinly-pounded chicken, sautéed in a pan and then coated in the luscious buttery lemon sauce. It’s easy to make, tastes amazing, and everyone loves it. I serve it with sautéed broccolini, but you could also serve it with green beans or sautéed spinach, over pasta or rice, or alongside some crusty french bread to mop up the sauce. Goes great with a tangy white wine like Pinot Grigio and a simple green salad with shaved Parmesan cheese and a tangy wine vinaigrette.
This delicious Italian dish originated in Rochester, NY and is a great meal for a special occasion or any night of the week. Thin chicken cutlets are coated in a light egg and parmesan batter then sautéed until crispy and brown. They are coated in a luscious lemon butter and wine sauce and served with a side of fresh broccolini. Goes great with a crisp white wine such as Pinot Grigio and a green salad with shaved Parmesan and a tangy vinaigrette.
Ingredients
CHICKEN FRENCH:
1/4 cup olive oil/canola oil blend for sauteing (I used Colavita Garlic Oil Blend)
1 1/2 pounds boneless, skinless chicken breast cutlets
2-3 eggs
1/4 cup shredded Parmigiano-Reggiano cheese
Kosher salt and fresh ground black pepper
Dash of cayenne pepper
1 tablespoon fresh chopped parsley
1/2 cup of superfine flour (Pan Searing flour or Wondra)
LEMON BUTTER SAUCE:
1-2 garlic cloves, minced
1/2 cup white wine or sherry
1 cup chicken broth
Juice from 1 1/2 lemons (about 1/4 cup)
1 teaspoon red pepper flakes (optional)
2 tablespoons cold butter, cut into pieces
Lemon wedges, for garnish
1-2 tablespoons fresh chopped parsley, for garnish
BROCCOLINI:
1 bunch broccolini, trimmed
Lemon Butter sauce (see above)
lemon, S&P for garnish
Instructions
CHICKEN FRENCH:
Heat oil in a large non-stick saute pan over medium heat.
Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne, and fresh parsley in a large mixing bowl.
Place flour in another flat bowl and season with salt and pepper to taste.
Rinse and pat dry chicken breasts, then dredge each one in flour first (left hand), then egg mixture (right hand).
Place chicken into the heated saute pan and cook for 6 minutes on one side. Flip chicken over and saute for another 6 minutes until golden brown.
Remove from pan and set aside, covered with a foil tent.
LEMON BUTTER SAUCE:
In the same skillet, saute the minced garlic for 1-2 minutes, being careful not to burn.
Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
Pour in the chicken broth, lemon juice, and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
Stir in the butter and whisk until it melts.
Add chicken back into the pan with the sauce and let simmer another 5-10 minutes.
Place chicken on serving plate with the steamed broccolini and spoon lemon butter sauce over the top of both.
Garnish with lemon wedges and additional chopped parsley if desired.
BROCCOLINI:
Steam broccolini for about 5 minutes, covered. Remove lid and steam for another 5 minutes until fork tender but still bright green.
Top broccolini with Lemon Butter sauce, additional lemon, salt, and pepper to taste.
Notes
You can also substitute veal for the chicken or artichokes for a vegetarian option.
Now that Summer is rapidly approaching, I am so excited about getting outdoors to enjoy the warm weather and especially cooking outdoors with friends and family. Grilling is one of my favorite ways to cook in warm weather months, simply because it’s so easy and a healthy way to cook, and it usually takes place with a group of friends outside making fun memories and laughter to go with it.
I recently went down to Atlanta where I used to live to visit some old friends and we had a blast grilling outside on my friend’s outdoor BBQ grill in her backyard. We sat around the grill and made grilled sliders, shrimp, jalapeno poppers, and wings (with lots of snacks and drinks to go with of course!) It reminded me of the good old days when I used to live there… living and working in NYC we don’t get the opportunity to grill much anymore and it’s a precious occasion when I go to visit my friends and family who live in greener pastures.
One of my favorite things to make is a big juicy grilled steak..it’s always a tasty treat, easy to prepare and everyone loves it…especially with some grilled vegetables, salad, potatoes and a glass of wine or beer while sitting out on the patio dining al fresco watching the sunset.
My go-to Summer recipe is Coffee Marinated Steaks, which I know you’re gonna love. The marinade has a light smoky essence from the coffee (I use Gourmesso House Blend Lungo Dark coffee, an espresso alternative to Nepresso capsules, with a beautiful dark and rich flavor; some spicy heat from the red chilies and black peppercorns; a touch of sweetness from the brown sugar; and is balanced out with a slight tanginess from the balsamic vinegar, Dale’s seasoning (or soy sauce), mustard, shallots and garlic. You simply mix all the ingredients together in a blender or food processor, then marinade the steaks for an hour or up to overnight for some really delicious flavor.
Then simply pop them on the grill for about 8-10 minutes and you have the most juicy, flavorful and delicious steaks you’ve ever tasted in your life. Not to mention, a great idea for Father’s Day to spoil Dad! Click here to see more of my grilling ideas and recipes for Father’s Day.
My go-to Summer recipe is Gourmesso Coffee Marinated Steaks, which I know you’re gonna love. The marinade has a light smoky essence from the coffee (I use Gourmesso House Blend Lungo Dark coffee, which is an espresso (alternative to Nepresso capsules) that has a beautiful dark and rich flavor; some spicy heat from the red chilies and black peppercorns; a touch of sweetness from the brown sugar; and is balanced out with a slight tanginess from the balsamic vinegar, Dale’s seasoning/soy, mustard, shallots and garlic.
Ingredients
1 shallot, minced
2 garlic cloves, minced
1 cup Gourmesso House Blend Lungo Dark coffee, room temp
¼ cup balsamic vinegar
¼ cup Dijon mustard
1/8 cup low-sodium Dale’s seasoning (or dark soy sauce)
¼ cup brown sugar
1 teaspoon red paprika
3 small red chilies
1 teaspoon whole black peppercorns, crushed
2 tablespoons extra virgin olive oil
Coarse Kosher salt
4 (12-14 ounce) boneless Strip steaks
Instructions
In a food processor or blender, add the shallots, garlic, Gourmesso coffee, balsamic vinegar, Dale’s sauce/soy sauce, brown sugar, paprika, chilies, peppercorns, and olive oil and kosher salt and blend together well. Pour half the marinade in a glass dish or large plastic ziptop bag, add the steaks and toss to coat with the marinade. Seal and refrigerate for at least 1 hour or up to overnight. Cover the remaining marinade and set aside in the fridge until ready to grill.
Heat grill to medium-high and lightly oil the grill rack. Remove steak from marinade and discard the remaining marinade. Bring steaks to room temperature before grilling.
Season the steaks with salt and pepper and place on grill. Cook for 4-5 minutes per side for medium-rare (less or more according to desired doneness), basting occasionally with remaining marinade.
Transfer steak to a cutting board and let rest tented in foil for 5 minutes. Serve with grilled vegetables or a simple green salad dressed with vinaigrette and a glass of wine. Enjoy!
Notes
You can make the marinade up to a day ahead of time and store in the fridge with the steaks in a plastic bag or covered dish.
