Side Dishes | The Artful Gourmet :: Food Stylist | Photographer | Blogger

February 1, 2021March 15, 2023

Tampa-Style Cuban Egg Rolls :: Super Bowl 2021!

Hey guys! So the #Superbowl 2021 is near and I am so excited that it’s going to be in #Tampa, Florida this year, because this is MY TOWN now, and I can’t wait for the festivities to begin! (GO BUCS!!!) I was recently invited to participate in the Twin Dragon Blogger Challenge, and I decided to make these Tampa-Style Cuban Egg Rolls to celebrate the occasion as well as my city, using their Twin Dragon Egg Roll Wrappers.

I love these egg roll wrappers, because they are basically an empty canvas for any appetizer and you can get creative and fill them with anything you like! Whether you fry them or bake them, they are super easy to work with and come out perfectly crispy and delicious every time.

I’m sure you have all heard of the famous Cuban sandwich right? Well these delicious crispy egg rolls are a spin-off on the Tampa-style sandwich and they taste just as amazing!

Over a century ago, Spanish-Cuban immigrant Casimiro Hernandez Sr. created a sandwich at his famous Columbia Restaurant in Ybor City in in Tampa, Florida called the ‘Mixto’. He wanted to honor the immigrants who first moved into the neighborhood, and a tribute to the city of Tampa. This famous sandwich has layers and layers of good things all baked into a crispy sandwich on Cuban bread: Ham for the Spaniards, Genoa salami for the Italians, Mojo roast pork for the Cubans, and Swiss cheese, pickles, and mustard for the German and Jewish immigrants.

My Tampa-Style Cuban egg rolls are the absolute perfect appetizer – made with juicy roasted Mojo pork, ham, melted Swiss cheese, Genoa salami, dill pickles and a drizzle of mustard – all wrapped up in a crunchy baked egg roll. They’re served with a tangy dipping sauce I made with three types of mustard (yellow, Dijon and grainy), mayonnaise, a dash of hot sauce and chives…delicious little bites for the #Superbowl or any game day, party or gathering!

#Mojo is a classic #Cuban Garlic-Citrus marinade used in traditional Caribbean and Spanish cooking for added zest to chicken, shrimp, and pork. It’s made with (key) lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich and of course, my Egg Rolls! I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or buy online. You can also choose to make your own Mojo marinade – here is a great recipe online.

First, cut a few slits in the pork, pour the marinade over the pork in a plastic baggie and seal up to let marinate for a few hours up to overnight in the fridge. Roast the pork in a dutch oven for about 35-45 minutes until the pork is at least 145 degrees F in the center. (Rule of thumb for pork loin is approximately 20 minutes per pound and this was a 2 pound boneless roast). Let the roast cool a few minutes, then slice into thin pieces.

Cut the other ingredients (ham, swiss, salami, pickles, yellow mustard) and get ready to make the egg rolls. This is the fun part!

Start a little egg roll making station like I did above and get movin’ on these delicious crispy bundles of goodness.

First, lay the egg wrapper on a baking sheet or tray and wet the edges all around with some water. Start layering the ingredients in the center bottom of the wrapper: ham, cheese, salami, pork, pickles and a top with a drizzle of mustard.

Roll up each egg roll wrapper from the pointy end at the bottom, fold in the sides and roll up to seal.

Place the egg rolls seam side down on a parchment (or foil-lined) baking sheet. Brush the egg rolls lightly and evenly with oil or melted butter. Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until they are crispy and golden brown.

Meanwhile, make the dipping sauce with the Dijon mustard, mayonnaise, hot sauce, yellow mustard and grainy mustard. Throw a few chives in there too, and set aside in the fridge until ready to serve.

Once the egg rolls are done, let them cool for a few minutes before serving.

Serve them on a platter and garnish with more chives…serve the dipping sauce on the side.

Absolutely delicioso and totally addicting! And you’ll be able to celebrate the Superbowl in style, Tampa-style that is 🙂

Tampa-Style Cuban Egg Rolls :: Super Bowl #2021!

Yield: Makes 8 egg rolls or 16 egg rolls (cut in half.)

Ingredients

Egg Rolls:
1 cup Cuban Mojo marinade (store-bought or homemade)
2 pounds boneless pork loin, thin sliced
Garlic salt, to taste
Freshly cracked black pepper, to taste
8 slices Black Forest ham, thin sliced
8 slices Swiss cheese, thin sliced
16 small slices Genoa Salami with peppercorns
16 dill pickle slices
Yellow mustard, for drizzling
8 Twin Dragon Egg roll wrappers
Melted butter or oil, for brushing
Spicy Mustard Sauce:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon grainy old-style mustard
1 teaspoon hot sauce
1-2 tablespoons fresh chives, minced

Instructions

Make Mojo Pork:
Cut small slits all over the pork roast with a knife and place the roast in a large resealable baggie. Pour the Mojo marinade over the top; season with garlic salt and pepper. Seal and let marinate in the refrigerator for 3 to 6 hours, up to overnight. (See notes below*)
When ready to cook the roast, preheat the oven to 350 degrees F. Place the pork on a small rack or cut vegetables in a roasting pan or casserole dish and roast for about 40-45 minutes, until a thermometer inserted into the middle registers 145 degrees F. (cooking time is approx. 20-25 minutes per pound so adjust accordingly depending on the size of your pork roast.)
Cool roast completely and cut into 8-12 thin slices, and store the leftover roast in the fridge for up to 1 week.
Make the egg rolls:
Turn the the oven heat up to 425 F. Cover a baking sheet with non-stick foil or parchment paper.
Cut the ham, salami, Mojo pork and cheese into medium-size slices, about 2”x3”” wide (small enough to fit diagonally inside the center of the egg roll wrappers with room around to fold..eyeball it.)
Layout the egg rolls flat on a work surface with a small cup of water nearby. Layer 2 slices each of ham, salami, pork, cheese and 2 pickle slices diagonally across the center of each wrapper, add a small drizzle of yellow mustard on top.
Moisten the edges with water and roll the egg roll wrapper from the bottom, folding in the sides and rolling wrapper tightly to secure the edges. Lay the rolls flap side down on the baking sheet.
Continue with the remaining egg roll wrappers.
Lightly brush the egg rolls with melted butter or oil, evenly on both sides.
Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until crispy and golden brown.
Make the dipping sauce:
Meanwhile, make the dipping sauce by mixing together the Dijon mustard, mayonnaise, yellow mustard, grainy mustard, hot sauce, and chives; cover and set aside in the fridge until ready to serve.
Serve the egg rolls on a platter or tray with mustard-mayo dipping sauce on the side. Garnish with additional chives over the egg rolls, if desired.

Notes

You can double or triple this recipe for a larger crowd.

Mojo is a classic Cuban Garlic-Citrus marinade used in traditional Caribbean cooking for added zest to chicken, shrimp, and pork. It’s made with key lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich. I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or online. If you choose to make your own marinade here is a recipe online.

https://www.theartfulgourmet.com/2021/02/tampa-style-cuban-egg-rolls-super-bowl-2021/

Look at all this

CRISPY. CHEESY. SAVORY. GOODNESS.

Serve them with the tangy Mustard-Mayo Dipping Sauce..sooo good!

Cut the egg rolls in half if you want smaller pieces…

Oh, and you may want to double or triple the recipe for a larger crowd – beware…I could eat the entire tray myself these are so good!

If you want to make these yourself, you can find JSL Twin Dragon wrappers at Albertsons, Amazon, Instacart, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Target, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Winco, Price Chopper, and Gelson’s.

For more great recipes and products by Twin Dragon, please visit them online at:

#ChefYaki #TwinDragon #JSLFoods #BloggerRecipeChallenge #TheArtfulGourmet #artfulgourmet #kristenhess

January 15, 2021March 15, 2023

Crunchy Baked Taco Wonton Cups

Hey all, happy New Year! I was recently invited to participate in JSL Foods Twin Dragon Asian Wrapper Recipe Challenge and I came up with a fun recipe for these Crunchy Baked Taco Wonton Cups using their Twin Dragon Wonton Wrappers. They make a great idea for a holiday appetizer or for game day…or any special event that includes finger foods for a crowd!

They’re basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro…and they are soooo good and so easy to make!

These Wonton wrappers are really easy to work with and they come precut in a package which is great. They can be boiled, steamed or fried, or easily baked like I did, by spraying some oil on top and in the bottom of the muffin pan so they get golden brown and crunchy.

First brown your ground beef with some onions, garlic, and taco seasoning until the flavors meld together and the meat is cooked through. Then add the corn, cilantro, chopped tomatoes with chiles, and mix together. If you like a little extra heat you could add some extra jalapeños here!

Spray your muffin pan with some cooking spray and place one wonton in each cup. Fill with a tablespoon of the meat mixture and top with a tablespoon of the shredded cheese. Repeat with another wonton on top and another layer of taco mixture and cheese.

Spray or brush the tops of the wontons with a little more oil and bake for about 10-12 minutes at 375 until they are crispy golden brown and the cheese is melted.

Serve on a platter with some salsa and sour cream and garnish with cilantro or green onions.

So fun and absolutely delish! Feel free to play with the toppings that you like – jalapeños, green onions, hot sauce, avocado or guacamole would be amazing.

Any way you make them you can bet they’ll be the hit of the party!

Crunchy Baked Taco Wonton Cups

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 12 Wonton Taco Cups

Serving Size: 1

These Crunchy Baked Wonton Taco Cups are basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro...and they are soooo good and so easy to make!

Ingredients

24 Twin Dragon Wonton Wrappers
1 tablespoon vegetable oil
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro, plus extra for garnish
1 packet taco seasoning
2/3 cup water
1/2 cup cooked corn
1/2 cup diced tomatoes with chilies
1 cup shredded Mexican Blend cheese
1/2 cup sour cream, for garnish
1/2 cup salsa , for garnish
Jalapeños, for garnish
Green onions, for garnish

Instructions

Preheat oven to 375 degrees F.
Spray a muffin pan with cooking spray and set aside.
Heat a large saute pan with oil and cook ground beef and onions until no longer pink.
Add garlic and cilantro and cook for an additional minute.
Add taco seasoning and water and reduce heat to medium; cook for an additional 5 minutes to let flavors meld.
Stir in the corn and diced tomatoes with chilies, cook for 5 minutes more.
Line each cup of prepared muffin pan with one wonton wrapper.
Add 1 1/2 tablespoons of taco meat mixture and 1 tablespoon of cheese into each wrapper.
Repeat layering with another wonton (pressing down a little bit) and add more taco meat and cheese into the pan.
Bake for 10-12 minutes until the wontons are golden brown and crispy and the cheese is melted.
Top the Baked Wonton Cups with salsa, sour cream, more cilantro and green onions and jalapeños if desired.

Notes

Feel free to experiment with fillings and toppings and most of all enjoy! Double or triple the recipe for a larger crowd.

https://www.theartfulgourmet.com/2021/01/crunchy-baked-taco-wonton-cups/

I can think of a million different ways to make these Crunchy Baked Wonton Cups – try chicken or shrimp or pork with some different sauces and toppings!

Have fun experimenting with them and if you make my recipe please leave a comment below on how they turned out!

Follow JSL Foods on Social Media for more fun recipe ideas! You can find the Wonton Wrappers online or in these stores: Walmart, Albertson’s, QFC, and Giant Food Stores, Shaw’s, Von’s, Stater Bros, Fred Meyer, Safeway, Associated Stores, Shop N Shop, Winco, and Price Chopper.

#JSLFoods #BloggerRecipeChallenge #TwinDragon #ChefYaki

November 27, 2020January 19, 2021

A Mini-Thanksgiving Dinner

Hey guys! Happy #Thanksgiving! I hope everyone is enjoying their holiday despite the crazy #quarantine travel restrictions and COVID-19 mania – and hoping that you are able to spend time with family or friends…no matter how small the gathering might be.

This year I decided to make a super delicious mini-Thanksgiving dinner for myself since I wasn’t able to spend it with my family and friends up in New York. I actually didn’t mind having a little time alone to cook and drink wine and relax, watching some holiday movies and snuggling under a blanket with kitty and some Christmas lights!

I made a juicy Roasted Cornish hen, seasoned with a homemade spice rub, some fresh squeezed lemon juice and extra virgin olive oil, roasted on top of a bed of onions, garlic and celery. You could also use some additional herbs and veggies to stuff the hen / add to the roasting pan such as sliced lemons, rosemary, thyme, carrots or turnips for extra flavor.

I also made this sweet and spicy roasted Delicata squash, made with a delicious glaze of olive oil, brown sugar, Sriracha, apple cider vinegar, garlic powder and salt with a dab of butter to make it caramelized and luscious.

And of course I made my favorite Thanksgiving side dish of all time – Roasted Brussels sprouts with bacon and shallots and a drizzle of spicy balsamic glaze for serving..crispy, savory and sweet with a touch of heat..delicious!

I served them with some luscious mashed potatoes with butter and heavy cream topped with turkey gravy…two staples I couldn’t resist (even though I planned on making mashed cauliflower originally and decided to cave and make the real thing…lol)

and of course I paired my dinner with a crisp, light and fruity white wine – #Matua Sauvignon Blanc, which is one of my favorite varieties from Marlborough NZ.

I am #thankful for so many things and especially this year. Not being able to be with my friends and family up in New York is not the same, but I am blessed and grateful for them and happy we are all safe and sound, with food on the table…and #love all around, no matter how far apart we are.

Happy Thanksgiving. XO

A Mini-Thanksgiving Dinner

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 2

This is a super easy and delicious mini-Thanksgiving dinner for 1 or 2 people. A spiced juicy roasted Cornish hen along with some sweet and spicy roasted Delicata squash, Balsamic Brussels sprouts with bacon and shallots. All served together with some creamy buttery mashed potatoes and turkey gravy and of course a light and fruity white wine such as Sauvignon Blanc to go with!

Feel free to add additional herbs and veggies to stuff the Cornish hen or add to the roasting pan such as lemons, rosemary, thyme, carrots or turnips while baking for extra flavor.

Ingredients

Roasted Cornish Hen:
1 whole Cornish hen, about 1 1/2 lbs
1 onion, peeled and cut in quarters
4 celery stalks, cut in thirds
5 cloves garlic
2 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
Dry Rub:
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon Italian seasoning
1/2 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon Tony Chacere's Creole seasoning (optional, can sub paprika)
1/2 teaspoon Penzey's Bicentennial seasoning (optional, can sub poultry rub)
Sweet and Spicy Roasted Delicata Squash:
1 large Delicata squash
2 tablespoons extra virgin olive oil
1/4 cup Stevia Brown Sugar
1 tablespoon Sriracha
1/2 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon Sea salt
Freshly cracked black pepper, to taste
2 tablespoons unsalted butter
Balsamic Bacon Brussels Sprouts:
1 1/2 pounds brussels sprouts, trimmed and halved
1-2 tablespoons extra virgin olive oil
Sea salt and freshly cracked black pepper, to taste
1/2 teaspoon red pepper flakes
4 slices of bacon, chopped
1/2 large shallot, minced (or 2 cloves garlic, minced)
1 -2 tablespoons balsamic glaze

Instructions

Roasted Cornish Hens:
Preheat oven to 425 degrees F.
Combine all the dry ingredients together in a small mixing bowl. Pat the hen dry with paper towels and season generously with the rub all over, inside and out.
Place the onions, celery, and garlic on the bottom of a medium roasting pan. Place the hen over the vegetables and drizzle olive oil and lemon juice over the top, brushing it on to the hen evenly.
Bake in the oven for 1 hour, or until a thermometer registers 165 degrees F in the thickest part of the thigh.
Remove the hen from the oven and let rest, covered loosely with foil for about 20 minutes. Carve and serve with side dishes.
Sweet and Spicy Roasted Delicata Squash:
Wash the squash and cut off both ends. Cut in half length-wise and scoop out the seeds; discard.
Slice the squash into 1/2-inch pieces and place on to a baking sheet in a single layer.
Whisk together in a small bowl all the glaze ingredients until smooth and blended. Brush all over both sides of the squash. Dab the squash with bits of butter all over the pan.
Bake for about 30 minutes at 425 until squash is cooked through and caramelized, turning halfway through cooking time to ensure even browning.
Raise heat to a broil, and cook for an additional 2-3 minutes. Remove from oven and serve.
Balsamic Bacon Brussels Sprouts:
Preheat oven to 425 degrees.
Place the brussels sprouts on to a sheet pan and drizzle with olive oil, salt and pepper and red pepper flakes, toss together to coat evenly.
Add the bacon and shallots to the pan and stir together with the sprouts, making a single layer.
Roast the sprouts for about 12 minutes then remove from oven and toss them together to get the other side crispy. Place them back in the oven and roast for another 12-15 minutes until the sprouts and bacon are crispy and browned.
Remove from the oven and toss everything together. Place in a serving bowl and drizzle balsamic glaze over the top and garnish with some additional flaky sea salt and pepper.

Notes

You can also double the recipe for the Cornish Hens if you are having a couple more people over. The sides are plenty for two people, maybe 3 or 4, depending on how big your servings are!

https://www.theartfulgourmet.com/2020/11/a-mini-thanksgiving-dinner/

July 24, 2020September 26, 2020

{Things I Love} :: July 2020

Well it’s already mid-Summer and it’s time again for my Things I Love list for July! What a strange year it has been so far – I can’t even believe it’s halfway over (thank goodness!) – BUT at least it’s sunny and my fav time of year so that’s a positive.

I’m always on the lookout for BOMB recipes, cool products, great reading, lively entertainment, some positive motivation and all-around fun, unique and amazing things to keep me happy.

Here’s a shortlist of goodies for you to try, taste, see, read, cook and do this month – I hope you’re all enjoying your Summer so far with lots of great food and wine, BBQ parties and cocktails, outdoor adventures, beaches, campfires, road trips, and some great reads and Netflix obsessions along the way.

Happy Summer!

Surf+TurfBurger

Surf and Turf Burger

Check out this delish Surf & Turf Burger I created for my #client Steakhouse Elite! A perfectly grilled Kobe beef #burger topped with #Shrimp and #Crab salad on a toasted potato bun. #yum!

Rustic Pizzas

Homemade Rustic Pizzas: Chicken, Garlic, Spinach & Sundried Tomatoes :: Pepperoni, Ham, & Sauteed Veggies

Is there anything better than a homemade pizza? These are two of my favorites and they’re super easy to make. Feel free to sub toppings any way you like but I think these combinations are on the top of my list!

cheesy_skillet_hashbrowns_eggs

Simple Cheesy Skillet Hash Browns and Eggs

This is a great one-pot dish when you want a hearty and healthy breakfast. Filled with lots of cheese and herbs over shredded hash browns topped with eggs baked in the oven. Delish!

Frozen Watermelon Martinis

Frozen ice, fresh watermelon, vodka and skinny cosmo martini mix all blended together into a delightful frozen boozy glass of deliciousness. YUM.

Buffalo Grilled Potato Sliders

Have you tried these Terrific Trio Little Potatoes? They’re not only tiny and adorable but totally tasty too! They’re drizzled in olive oil, salt and pepper with a dash of Buffalo hot sauce..then grilled and topped with a creamy blue cheese yogurt dressing. What a fun idea for a backyard BBQ party!

Shaved Veggie Salad

Shaved Vegetable Salad with Toasted Almonds

This simple and tasty #Summer salad is made with shaved asparagus, squash, and radishes tossed in a light lemony vinaigrette dressing topped with toasted almonds. Light refreshing and healthy.

Keto Lemon Bars

Remember these Lemon Bars from when you were a kid? Me too! But they’re normally full of sugar and carbs and a no-no on a low carb eating plan. These are #keto-fied and absolutely delicious and you’ll never know the difference.

Sugar Free Almond Milk Ice Cream

Sugar-Free Almond Milk Ice Cream

I absolutely love ice cream but when you’re trying to cut out sugar, carbs and dairy, this is a great option to curb your sweet tooth. Made with almond milk, eggs, and Allulose sweetener for the ice cream custard and then chunks of #keto chocolate chip cookie dough folded in..OMG. heavenly 🙂

chicken thighs w/ peach salad

Chicken Thighs with Peach Salad

There’s nothing like grilling in the Summertime and this salad has all my favorites – grilled chicken thighs, peaches, green tomatoes served over couscous and drizzled with sour cream and fresh parsley. Summer on a plate!

Pomelo Mojitos

This Pomelo Mojito by Simmer and Sauce is one tasty cocktail.. light and refreshing, with complex fruity flavors from the Mount Gay Black Barrel rum and freshly squeezed pomelo juice mixed with the club soda, mint, sugar, and fresh lime juice. Perfect Summer drink and a nice twist on a traditional mojito.

Easy Five Bean Salad

This easy and delicious salad is one of my fav Summer salads and is perfect for any backyard #BBQ, potluck or picnic – made with (you guessed it) – five types of beans: green beans, yellow wax beans, black beans, chickpeas and kidney beans mixed with green bell pepper and red onions, dressed in a light vinaigrette dressing. Light, refreshing and healthy! Make it #lowcarb or #sugar-free by substituting Stevia, Erithyritol or Allulose instead of white sugar. Delish!

great low carb co pasta

Great Low Carb Company Pasta

One thing I miss most on a low carb diet is PASTA! I found this low carb, all natural pasta on Amazon – it’s loaded with fiber, non GMO and Kosher and only has 7g net carbs and 12g of protein in each serving. Comes in Elbows, Rotini, Fettucine and Penne. Now you can eat pasta without the guilt!

Reserve Infusibles CBD Gummies

These CBD gummies are organically made, vegan supplements coated in organic cane sugar, and they come in three delicious flavors: lemon, peach and mixed berry. They also offer CBD oil and honey drops and organic hemp balm.

100% Human Masks

100% Human Cotton Tie Dye masks

I love these tie dye masks made by 100% Human – an organization formed back in 2017 to bring people together to support the fight for human rights. For every 100% Human Face Mask 5-Pack sold, they’ll be donating 10% sales to the ACLU. To date, they’ve donated over $600K through this program. And hey, Jennifer Aniston and Courtney Cox got them too! #HumanTogether

Anniecloth Sleeveless Tank

Anniecloth printed sleeveless tank

This light and flowy cotton printed tank top screams summer! Perfect for the beach or a fun day out, and it’s on sale for $16!!!

Atkins Eat Right Not Less

Atkins Eat Right, Not Less Cookbook

This all-new #Atkins guidebook focuses on eating right—not less—for painless weight management and better overall health. With three plans to choose from – 20/40/100 net carbs a day it gives flexible options to follow a #keto, #low-carb and #low-sugar lifestyle. It includes over 100 low carb recipes with beautiful photos and easy meal plans to follow.

Ink + Elm backdrops

Ink + Elm photo backgrounds

I love these photo backgrounds and surfaces! They come in all different sizes and patterns like wood, marble, slate, stone, concrete and more and the best part is they are printed on matte vinyl sheets (hello! no food stains on your set!) and run anywhere from $16.95 to $33.95 each. I used them for a recent photoshoot I did for a client and they looked amazing and were super easy to clean up and store (they roll up). LOVE LOVE LOVE!

Mally Fresh Glow Makeup Kit

I ordered this kit recently for some fun new beauty goodies this Summer and I love Mally cosmetics! The Fresh Glow Kit is only $39.95 and comes with a mascara, a stick blush, two eyeshadow sticks, a primer, eyebrow pencil, concealer and a bonus free full size sample of her infamous Evercolor Poreless Face Defender – the perfect weapon to keep your face smooth and oil-free in the sweltering heat of Summer and it keeps your makeup on all day long.

Hedge’s Nine Mile Point restaurant

I absolutely love this place! Located right on Lake Ontario in Upstate NY (Webster) – this is the perfect spot to go in the Summer for fine dining, spirits and entertainment! I highly recommend the Lobster bisque, their signature Chicken French and the Sesame-Crusted Ahi Tuna seared to perfection and served with a teriyaki dipping sauce, garlic mashed potatoes and sautéed french green beans. The atmosphere is beautiful and elegant with a nautically-inspired interior design (with two levels and event spaces as well), an outdoor seated patio for dining, and a huge lawn with a gazebo and Adirondack chairs and picnic tables to simply sit and gaze at the gorgeous lake and watch the sunset while sipping on a cocktail or glass of wine. Must try!

Florida Room

This Florida Room

Having lived in South Florida for awhile I have to say I’m a sucker for palm trees, sunshine and the beach. What is a Florida Room you may ask? According to Southern Living, they are sun-filled sanctuaries that were popularized in the 50s and 60s as a place homeowners could escape to the outdoors without really going outdoors. It’s basically a covered sunroom or conservatory with lots of light, plants, flowers and trees and all-weather or wicker furniture to lay back, cozy up with a good book, a cup of coffee or an iced tea or a frozen margarita and CHILLAX. Now that’s right up my alley!

Some lovely music/soundtracks to make you happy!

Outlander Medley Soundtrack Season 1

Outlander Medley Soundtrack Season 2

And finally, a few podcasts and articles to brighten your day! (business/mindfulness/motivation)

10 Things Successful Women Do Differently

Motivational Podcasts to boost your mood and confidence

Defining Mindfulness

June 10, 2020September 26, 2020

Things I Love {June 2020}

Welcome to my June 2020 edition of Things I Love! A collection of my current obsessions and things I’m crushing on right now that are downright awesome and amazing and worth a shoutout. June is one of my favorite months and for good reason! Grilling season, fresh produce from the farmer’s markets, trips to the lake, beaches and parks, picnics, long walks, al fresco dining, seafood, fresh salads, outdoor concerts, sunsets and sunrises, and all around relaxation mode on the rise!

So with that said, here are the things I’m eating, watching, traveling to, reading, cooking, and listening to. Stay tuned for next month’s Summer Edition for July + August!

What to eat right now

Halloumi Salad

Refreshingly Light Get-In-My-Bikini Crab Salad

Chicago Style Chicken Dogs

Rustic Pizza with Ham, Grapes, Honey, Shallots + Thyme

White Peach, Prosciutto + Mozzarella Salad

Balsamic Roasted Tomato Basil Ricotta Pasta

Classic Lobster Rolls

Shrimp Scampi Pasta

Watermelon, Tomato + Feta Salad

Cheeseburger Salad with Sriracha Ranch Dressing

Citrus Herb Grilled Shrimp

Honey Soy Grilled Pork Chops

Summer Veggie Zucchini Frittata

Sangria Chicken with Mango Salsa

Caprese Zoodles

Summer Peach Raspberry Almond Vanilla Cream Tart

Spring + Summer Cocktails

What I’m Reading

That Photo Makes Me Hungry, Andrew Scrivani

Andrew Scrivani, food photographer for the New York Times, is one of the most respected names in the business. He’s also a teacher of the craft, advising #foodporn obsessives, bloggers, photographers ready for the next step, and anyone who loves to shoot and eat.

The Dirty Lazy Keto Cookbook

After losing 140 pounds, bestselling author Stephanie Laska shares her unconventional weight loss secrets and 100 easy, accessible recipes so you too can experience the fun behind the keto lifestyle with lots of humor and zero judgement.

Rocco’s Keto Comfort Food Diet Cookbook

Rocco DiSpirito has made a career out of transforming people’s lives without sacrificing taste. Now, Rocco tackles the ketogenic diet with the most effective and delicious version of the diet to date. Using a four-tier program that can deliver up to a pound a day of weight loss, the diet incorporates meal plans and more than eighty of America’s favorite comfort food recipes made over to adhere to keto diet guidelines. You can lose the weight eating the foods you love.

Outlander Book Series, Diana Galbadon

Scottish Highlands, 1945. Claire Randall, a former British combat nurse, is just back from the war and reunited with her husband on a second honeymoon when she walks through a standing stone in one of the ancient circles that dot the British Isles. Suddenly she is a Sassenach—an “outlander”—in a Scotland torn by war and raiding clans in the year of Our Lord . . . 1743. Claire is catapulted into the intrigues of a world that threatens her life, and may shatter her heart. Marooned amid danger, passion, and violence, her only chance of safety lies in Jamie Fraser, a gallant young Scots warrior. What begins in compulsion becomes urgent need, and Claire finds herself torn between two very different men, in two irreconcilable lives.

What I’m Watching/Listening to

Little Fires Everywhere, Hulu

Starring Reese Witherspoon and Kerry Washington, Little Fires Everywhere follows the intertwined fates of the picture-perfect Richardson family and an enigmatic mother and daughter who upend their lives. Based on Celeste Ng’s 2017 bestseller, the story explores the weight of secrets, the nature of art and identity, the ferocious pull of motherhood – and the danger in believing that following the rules can avert disaster.

Check out some Hulu promos and discounts here

Outlander, Starz

Based on the books mentioned above, this hit series on Starz is my new obsession! A gorgeous love story set in the Scottish Highlands between Jamie and Claire Fraser when she travels in time back to 1743 and they fall in love while fighting their way through Scotland against the British, then on to France, the Caribbean and finally the American colonies for a new life together. What an adventure! Beautiful scenery, music, visuals, action, romance and drama all bundled into the best show I’ve ever seen in my life. I have to admit I kinda have a slight *girlcrush* on Caitriona Balfe who plays Claire…and Sam Heughan!?? Need I say more? GORGEOUSNESS all around.

The Last Kingdom, Netflix

Set in the Middle Ages circa 900s, the great (and GORGEOUS HUNKY Alexander Dreymon starring as the lead warrior Uhtred (living and fighting the Vikings as both a Saxon and a Dane) trying to regain his born right title as King of Bebbanburg, England while under oath King Alfred. Full of action, history, amazing costumes, and drama.

I Know This Much Is True, HBO

Based on the bestselling novel by Wally Lamb, written and directed by Derek Cianfrance, and starring Mark Ruffalo, this limited series follows Dominick Birdsey as he struggles to care for his twin brother, Thomas, while discovering the truth about his own family history. Sad, touching and tense drama.

Run, HBO

Written and produced by Vicky Jones, half-hour comedy series RUN follows a woman whose humdrum life is thrown upside down when she receives a text from her college sweetheart inviting her to drop everything and meet him in New York to fulfill the pact they made 17 years previously. Quirky, witty and fun.

Versailles, Netflix

A thrilling historical drama about King Louis XIV of France when he commissions his lavish palace of Versailles that becomes a fierce battleground for love and politics — and a gilded prison for nobility. Plenty of plot twists and drama, romance and scenery to keep you occupied through the quarantine wishing for a charmed and privileged court life lived during this opulent Renaissance period.

Mansfield Park, Amazon Prime

A lovely 1800s period drama set in England based on Jane Austen’s novel about a humble, poor Fanny Price who is shipped off to stay at her rich Aunt’s estate, Mansfield Park where she finds love and the secrets of the upper class.

Where I’ve Been / Where I’m Going / What I’m Eating

Green Lakes State Park, Syracuse NY

A beautiful park set south of Syracuse in Upstate NY Green Lakes is where I spent Memorial Day Weekend with my family and friends. The lake has stunning bright green aqua blue water surrounded by a 3 mile nature trail and a beach and park for chillin’ and grillin’. Amazing! Check out all my photos and videos from our fun day out here

Highland Park Lilac Festival, Rochester NY

Every year Rochester holds their famous Lilac Festival in Highland Park. The flowers are absolutely gorgeous and smell divine! Unfortunately they didn’t have the full on festival with arts, crafts, music and food due to COVID-19 but we definitely took the time to stop and smell the lilacs.

Beattie Beach, NY

I discovered this lovely little beach and park last weekend while taking a drive along Lake Ontario with my niece. The park had super pretty blue water and crashing waves along the beach and it was the perfect way to spend a Sunday afternoon. Peaceful vibes all around.

Belhurst Castle + Winery, Geneva NY

Located in the heart of the Finger Lakes in Geneva NY lies this stunning and romantic castle surrounded by its wine vineyards. They have three hotels to stay for a short or long visit, a spa, two restaurants, wine, cider and craft beer tastings. I have not been to visit yet but this place is definitely on my bucket list of places to go and see this Summer! They’re also having some cool specials offers for Spring and Summer – 30% off on all 3 hotels and buy two get one free wines! Check them out here

A few more things I love – here, there, and everywhere

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REDD Restaurant, Rochester NY – This stunning Wine Country based restaurant is the brainchild of Richard Reddington, a Rochester native and James Beard award winning Chef. They have a great wine list, signature cocktails and delicious farm to table food such as pizzas, salads, pastas, house-made baked goods and more.

New York Beer Project, Victor NY – Designed to recreate the most famous Beer Hall in NYC circa 1870 known as The Atlantic Garden, this glorious space celebrates American craftsmanship at its finest. They have a gastropub, craft cocktails, brunch, a rooftop terrace and loft, a beer garden and taproom all under one roof. Their menu is a celebration of food and drink from all over NY state from Buffalo, to Albany to Long Island to NYC..and they have special beer and food pairing menus created by their culinary team and master brewer Jason Crosset to sample the best flavors together while dining and drinking.

Parkleigh Pharmacy, Rochester NY – all the goods from soaps and candles to clothes, to food and coffee, jewelry, quirky gifts and more. Best store ever.

Botiki, Gulfport FL – another one of my fav gift shops in St Pete FL..stunning jewelry, clothes, gifts, soaps, candles etc.

May 7, 2020January 19, 2021

Paleo “Smashed” Sweet Potatoes w/ Honey + Thyme

These Paleo “Smashed” Sweet Potatoes with Honey + Thyme are a fantastic alternative to regular sweet potato casseroles that are laden with calories, carbs, sugar, and all the other things that can be problematic on a #paleo, #low-carb, #whole30 or #ketogenic diet.

I created this recipe for my client #Ketologic, made with their #FBOMB Macadamia Oil which gives you the health benefits of sweet potatoes along with quality fats from premium oil and grass-fed butter. Full of vitamins, packed with minerals, and utterly delicious.

Sweet potatoes are a rich source of fiber, vitamins, minerals, and phytosterol, which promotes a healthy digestive system. They also contain beta carotene, which supports eye health along with high amounts of antioxidants that help defend the body of free radicals.

But sweet potatoes are high carb and starchy, even before adding sugar.

Traditional sweet potato recipes send your blood sugar on a rollercoaster ride that leaves you feeling sluggish and bloated in the hours and days afterward. Neither brown sugar nor marshmallows offer much in the way of nutrition besides a hefty dose of sugar. They’re the very definition of “empty carbs.”

Just one serving of a side dish like that is enough to give you an epic sugar hangover. Don’t be surprised if you wake up from your post-Thanksgiving meal nap and start reaching for even more sweets. Luckily, sweet potatoes are sweet enough without having to add candy. They’re called “sweet” potatoes for a reason, you know.

This recipe swaps out the burnt marshmallows in traditional sweet potato casseroles for a topping that’s far healthier but just as delicious: Pecans.

These high-fat, low-carb nuts deliver a wonderful caramelized flavor that balances out the sweetness of the sweet potato and honey. The fats perfectly pair with the omega-7-packed macadamia oil, delivering a satisfying, satiating side that will stop you from reaching for that extra slice of pie after dinner.

Pecans are awesome for reasons beyond just being low-carb and high in quality fats. They’re also:

Antioxidant-rich. Pecans are full of antioxidants, which work to combat free radicals in the body, protecting and repairing your cells.
Promote heart health. Research shows that consuming pecans may help manage cholesterol, promoting a healthy heart.
Satiating. The high-fat content in nuts provides stable energy and satiety, which can assist with weight loss by reducing hunger and cravings.

These sweet potatoes are so delicious, healthy, and easy to make! First, the sweet potatoes are cut into 1½-inch thick slices and roasted in the oven with some FBOMB Macadamia Oil, cinnamon and nutmeg, pecans, sea salt and black pepper. Then they are “smashed” with a fork (or glass) and topped with a dab of grass-fed butter, drizzled honey, and fresh thyme. Easy, simple, and full of flavor, crunch, and healthy ingredients!

Yum

Smashed Roasted Sweet Potatoes w/ Honey + Thyme

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4

Serving Size: 2-3 potato rounds

Calories per serving: 379

Fat per serving: 26.5g

These sweet potatoes are so delicious, healthy, and easy to make! First, the sweet potatoes are cut into 1½-inch thick slices and roasted in the oven with some FBOMB Macadamia Oil, cinnamon and nutmeg, pecans, sea salt and black pepper. Then they are “smashed” with a fork (or glass) and topped with a dab of grass-fed butter, drizzled honey, and fresh thyme. Easy, simple, and full of flavor, crunch, and healthy ingredients!

Ingredients

2 large sweet potatoes (or 3 medium)
3 tablespoons FBOMB Macadamia Oil
½ teaspoon cinnamon
1/4 teaspoon nutmeg
Sea salt and freshly ground black pepper, to taste
½ cup pecans, chopped
2-3 tablespoons grass-fed organic butter
¼ cup organic honey
1 tablespoon thyme leaves

Instructions

Preheat oven to 400 degrees F.
Slice the sweet potatoes into five 1½-inch thick slices (or quarters for medium size) and place in a large mixing bowl.
Drizzle the FBOMB Macadamia Oil over the potatoes and toss to coat evenly.
Add the cinnamon, nutmeg, salt, and pepper to the potatoes and stir together.
Place sweet potatoes in an even layer on a large baking sheet, about 1-inch apart.
Bake potatoes until fork-tender, 25 to 30 minutes. Remove from oven and turn oven broiler to medium. Using a fork, potato masher, or the flat bottom of a glass, smash potato slices. Sprinkle with chopped pecans and broil for 3 to 5 minutes, until potatoes are golden brown.
When potatoes are done, add a dab of butter to the center of each one, and drizzle with honey. Sprinkle the potatoes with the fresh thyme over the top.
Serve hot.

Notes

You can also swap out other nuts like walnuts or hazelnuts. If you want to go low-sugar use a sweetener alternative like Stevia, low carb agave or brown sugar substitute (like Swerve) for sweetness without the calories and sugar spikes. If you want to make the recipe dairy-free, use only the macadamia oil or olive oil for drizzling at the end.

Nutritional Information Per Serving:

Calories: 379 •Fat: 26.5g •Protein: 2.5g •Total Carbohydrates: 32.5g •Fiber: 3g •Net Carbs: 29.5g

Macros: •Fat: 63% •Protein: 3% •Carbohydrates: 34%

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2020/05/paleo-smashed-sweet-potatoes-w-honey-thyme/

Hello Pretties.

Just look at these yummy bites of roasted goodness.

Nutritional Information Per Serving:

Calories: 379
Fat: 26.5g
Protein: 2.5g
Total Carbohydrates: 32.5g
Fiber: 3g
Net Carbs: 29.5g

Macros:
Fat: 63%
Protein: 3%
Carbohydrates: 34%

Other Sweet Potato Recipes you may enjoy:

Roasted Sweet Potatoes, Bon Appetit

Baked Sweet Potatoes, Skinny Taste

Mashed Sweet Potatoes, Delish

Sweet Potato Souffle, Southern Living

Hasselback Herbed Garlic Butter Sweet Potatoes, Cafe Delights

Sweet Potato Wedges, Martha Stewart

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.

[mv_create title=”Pizza Zucchini Boats {Keto | Low Carb}” type=”recipe” thumbnail=”https://www.theartfulgourmet.com/wp-content/uploads/2020/04/Zucchini-Hero-2.jpg” key=”1″]

Enjoy.

Other Zucchini Recipes you may enjoy:

Stuffed Zucchini

Zucchini Pizza Bites

Zucchini Pizza Bake

March 25, 2019March 15, 2023

Sweet + Spicy Chicken Thighs w/ Roasted Broccolini

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

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

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

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

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

Sweet + Spicy Chicken Thighs w/ Roasted Broccolini

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4.

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

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

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

January 10, 2018March 15, 2023

Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

I recently did some recipes for my client 7 Barrels for their holiday promotional marketing and social media campaign. Featuring their Traditional Balsamic Vinegar, White Balsamic Vinegar and White Truffle Extra Virgin Olive Oil, I created this delicious Truffle Steak Au Poivre and some amazing Cheesy Truffle Potato Stacks. Perfect for a chilly Winter evening, special occasion or holiday celebration! This steak is so tender and melts in your mouth! This Truffle Steak Au Poivre has a crust made with crushed black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea salt and chopped fresh herbs. Divine! These Cheesy Truffle Potato Stacks are so delicious and cute you won’t be able to eat just one. Thin sliced potatoes stacked and roasted in a muffin tin with luscious butter, truffle oil, parmesan cheese, cheddar cheese and garlic, topped with a sprinkle of fresh thyme and coarse sea salt. YUM!

Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4

These delicious steaks and cheesy potato stacks are made with luscious 7 Barrels truffle oil, traditional balsamic and white balsamic vinegar. The perfect combination for an elegant holiday dinner or special occasion.

Ingredients

Truffle Steak Au Poivre Ingredients:
2 (8-ounce) NY Strip Steaks, 1 inch thick, trimmed
1 teaspoon coarse sea salt (Maldon or Fleur de Sel)
2 tablespoons cracked peppercorns (black or mixed)
1 tablespoon Seven Barrels Truffle Olive Oil
2 tablespoons unsalted butter, divided
1/3 cup shallots, finely chopped
½ cup low-sodium beef broth
2 tablespoons Seven Barrels Traditional Dark Balsamic vinegar
Coarse sea salt and chopped herbs, for garnish (optional)
Cheesy Truffle Potato Stacks Ingredients:
4 medium potatoes (Russet, Idaho or Yukon Gold)
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder (or 1 garlic clove, minced)
¼ cup butter, melted
¼ cup Seven Barrels Truffle Olive Oil
½ teaspoon kosher salt
Freshly ground black pepper
1/2 cup Parmesan cheese, grated
1/2 cup sharp white cheddar, finely shredded
Coarse sea salt, for garnish
2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
1/4 cup Seven Barrels White Balsamic, for drizzling

Instructions

Make the Steak:
Heat a large cast iron skillet over high heat. Pat steaks dry with paper towels and sprinkle with salt evenly.
Crack the peppercorns with the back of a heavy skillet or spice grinder (coarsely ground) and press onto both sides of the steaks.
Add Seven Barrels Truffle olive oil and 1 tablespoon of butter to the cast iron skillet; swirl to melt and coat the pan.
Place the steaks in the heated skillet and cook 3 minutes on each side (for medium-rare), drizzling olive oil and butter from the pan over the top of the steaks with a spoon while cooking to get a nice brown sear. Remove the steaks from the pan and let rest for 5 minutes to let juices resettle, then cut each steak in half.
While the steaks are resting, add the shallots to the pan and sauté for a minute or two until slightly tender and golden.
Stir in the beef broth and Seven Barrels Traditional Dark Balsamic vinegar, scraping the pan to loosen the browned bits. Bring to a boil and cook for 2 minutes and reduce liquid by half. Remove from heat; stir in remaining tablespoon of butter to make the balsamic pan sauce. Garnish with additional coarse sea salt and fresh herbs, if desired.
Serve immediately with a side of vegetables (mashed potatoes, sautéed asparagus or green beans), a simple mixed greens salad with Seven Barrels olive oil and balsamic vinegar, and a glass of full-bodied red wine (Cabernet Sauvignon).
Make the Cheesy Truffle Potato Stacks:
Preheat the oven 400 degrees F.
Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.

https://www.theartfulgourmet.com/2018/01/truffle-steak-au-poivre-cheesy-truffle-potato-stacks/