Category: Veggies

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Spinach, Bacon + Leek Quiche

Spinach Bacon Leek Quiche

Spinach Bacon Leek Quiche

For Easter this year I decided to make this lovely Spinach, Bacon + Leek Quiche. I love baking pies and tarts and quiches, especially around the holidays, and with so much time on my hands at home lately (a.k.a. #quarantinecooking) what perfect time then to bake up a comforting pie to devour for our holiday brunch.

For the sake of time and also using up some things we had in the freezer, I used a frozen ready-made pie crust shell but you could certainly make your own pie crust from scratch (which is basically a short-crust pastry made with flour, butter, salt and water ) and roll it out into a 9-inch pie pan. Blind bake the crust for 10 minutes first if you want a crispier pie crust (topped with parchment paper and filled with dried beans or pie weights).

Pour Egg Custard

Simply cook your bacon, drain and crumble or chop it up and set aside. Make your egg custard with some sour cream and whole milk (or heavy cream if you wish for a richer custard), dried or fresh sliced leeks and seasonings. Add the shredded cheese. Then whisk it all together by hand until well blended and airy. Layer the spinach and cooked bacon on top of the cooked or uncooked pie shell. Pour the egg custard on top and bake for 35-45 minutes until the eggs are set and the crust is golden brown. If the crust edges start getting too dark, roll some foil over the edges while baking to prevent them from burning.

Spinach Bacon Quiche

Take the quiche out of the oven and let it cool for about 10 minutes. Then slice and serve warm, with a side of fruit and salad and mimosas. Perfect Easter brunch!

Chef’s Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature.  You can also substitute the veggies by using onions or scallions, broccoli or zucchini, bell peppers or mushrooms.. and whatever cheese you like! Swiss or Gruyere are great melty cheese for quiche and go great with the spinach and bacon flavors. Prosciutto or pancetta or sausage would be equally delicious instead of bacon. Or leave meat out all together for a delicious vegetarian quiche.

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Spinach, Bacon + Leek Quiche

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 wedge

This is a lovely quiche for a brunch or special occasion meal. Made with three cheeses, bacon, spinach and leeks in a ready-made pie crust. So easy and delicious and perfect for Easter brunch or Mother's Day!

Ingredients

  • 6 slices bacon
  • 6 eggs
  • 1 cup whole milk or half and half
  • 1/2 cup sour cream
  • Kosher Salt
  • Freshly cracked black pepper
  • 2 tablespoons dried leeks
  • 1 teaspoon Mrs. Dash seasoning (unsalted)
  • 2 cups baby spinach
  • 1 1/2 cups shredded cheese (Cheddar, Mozzarella, Monterey Jack)
  • 1 (9-inch) pie crust, frozen and defrosted or homemade

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook bacon in a large frying pan, drain and crumble, set aside.
  3. Roll out pie crust and fit into a 9-inch pie dish. Cover with parchment paper and fill with dried beans. Bake the crust for 10 minutes and set aside.
  4. Combine the eggs, milk, sour cream, salt, pepper, Mrs. Dash seasoning and dried leeks in a large mixing bowl and whisk together.
  5. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
  6. Bake for and additional 35 minutes until the egg mixture is set. Let cool for 10 minutes.
  7. Cut into 8 wedges and serve.
  8. Great with a side of green salad and fresh fruit and mimosas for a perfect brunch.

Notes

Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature.  You can also substitute the veggies by using onions or scallions and broccoli or zucchini and use whatever cheese you like. Prosciutto, ham, pancetta or sausage would be equally delicious instead of bacon. Or leave it out all together for a meatless vegetarian quiche! 

Recipe adapted from Paula Deen

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.theartfulgourmet.com/2020/04/spinach-bacon-leek-quiche/

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Straw + Hay Pasta

Straw and Hay Pasta

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

Easy pea-sy. (no pun intended 🙂

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

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

Cheers and Happy Weekend, friends!

Kristen Hess

Straw + Hay Pasta
 
Recipe Type: pasta
Cuisine: Italian
Author: Kristen Hess
Prep time:
Cook time:
Total time:
Serves: 30
This is a lovely Spring Italian pasta dish featuring green peas, garlic, pancetta, cream and parmesan cheese over spinach linguine and egg linguine. The flavors are bright and fresh with a velvety cheese cream sauce topped with freshly cracked black pepper and fresh parsley.
Ingredients
  • Kosher salt and freshly ground pepper
  • 4 scallions
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup frozen baby peas, defrosted
  • 4 ounces (1/2 cup) diced pancetta
  • 2/3 cup chicken broth
  • 1/2 cup heavy cream or half and half
  • 1/2 pound dry egg fettuccine or linguine
  • 1/2 pound dry spinach fettuccine or linguine
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish
Instructions
  1. Bring a large pot of salted water to a boil over high heat.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat.
  3. Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted. Stir in the peas and cook for another 2-3 minutes.
  4. Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.
  5. Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.
  6. Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).
  7. Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.
  8. Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.
  9. Recipe adapted from Splendid Table
 

 

Other Spring Pasta recipes you might enjoy: 

Creamy Spring Pasta

Cacio e Pepe with Prosciutto and Arugula

Pasta with Ramp Pesto and Guanciale

Pasta with Asparagus, Sage and Peas

Pesto Penne with Shrimp and Peas

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Mediterranean Beef Kebabs w/ Tzatziki

Mediterranean Kebabs w/ Tzatziki

These grilled Mediterranean Beef Kebabs are the perfect #low-carb/#Keto/#Whole30-friendly dish made with lightly spiced Steakhouse Elite Grass-Fed Ground Beef grilled on skewers. Now that Spring is on the way, I’m focusing on eating healthier and less carbs with whole, fresh, #organic ingredients.

Mediterranean Kebabs w/ Tzatziki

Once the beef skewers are grilled, they are served with a simple, lovely salad made with fresh sun-roasted tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce made with garlic, cucumbers, mint and greek yogurt.

Mediterranean Kebabs w/ Tzatziki

Healthy, light and delicious! You can also serve these on grilled pita bread if you wish. Pairs well with a crisp white wine or light red.

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Mediterranean Beef Kebabs w/ Tzatziki

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 4.

Serving Size: 1-2 Kebabs w/ Tzatziki

These grilled Mediterranean Beef Kebabs are the perfect low-carb/Keto/Whole30-friendly dish made with lightly spiced Steakhouse Elite Grass-Fed Ground Beef grilled on skewers. They’re served with fresh tomatoes, cucumber, red onions, parsley, mint, and crumbled feta, and a side of homemade tzatziki sauce. Healthy, light and delicious!

Ingredients

  • BEEF KEBABS:
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 cup fresh parsley, minced
  • 1 1/2 pounds Steakhouse Elite Grass-Fed Ground Beef
  • 1/2 cup finely ground almond flour + 1 tablespoon water
  • Kosher Salt and Freshly Ground Black Pepper
  • 4 teaspoons Mediterranean or Greek seasoning
  • SIDE SALAD:
  • 1 large tomato, sliced
  • 1 red onion, sliced
  • 1 cucumber, sliced
  • Parsley, chopped
  • Mint, chopped
  • Feta Cheese, crumbled
  • TZATZIKI:
  • 3 Persian, Kirby or ½ English cucumbers, cut into ¼-inch pieces
  • Kosher salt
  • 1 cup plain Greek yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, lightly crushed
  • ¼ cup chopped mint

Instructions

  1. BEEF KEBABS:
  2. Soak 10 wooden skewers in water for about 30 minutes to 1 hour, removing when ready to start making beef kebabs. Lightly oil a grill or grill pan and preheat to medium-high.
  3. Finely mince the onion, garlic, and parsley and place in a large mixing bowl. Add the ground beef, almond flour/water mixture, salt and pepper and Mediterranean spices. Mix together with your hands until well combined. Alternatively, you can mince all the ingredients together in a food processor.
  4. Take a handful portion of the meat mixture and mold it on a wooden skewer into a long log-shaped kebab about 1 inch wide. Repeat with the rest of the meat and skewers, laying them on a large baking sheet lined with parchment paper or foil.
  5. Place the beef kebabs on the grill and cook for 4 minutes on one side, turn over and cook for another 3-4 minutes.
  6. Serve the kebabs with a side salad made of sliced tomatoes, onions, cucumbers, parsley, mint and feta cheese with a side of tzatziki for dipping.
  7. TZATZIKI:
  8. Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
  9. Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature 15–20 minutes; discard garlic. Stir in mint just before serving.
  10. Do Ahead: Tzatziki can be made 2-3 days ahead (without mint). Cover and chill in the refrigerator, and add fresh mint just before serving.

Notes

You can also substitute the ground beef with ground lamb or chicken, and serve with a side of grilled pita bread if desired.

https://www.theartfulgourmet.com/2020/03/mediterranean-beef-kebabs-w-tzatziki/

Mediterranean Kebabs w/ Tzatziki

Enjoy!

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Citrus Arugula Salad with Pistachios, Ricotta + Mint

This #Winter Citrus #Salad w/ Arugula, Ricotta Salata & Pistachios has a Lemon Truffle Dressing that is to die for! 

A gorgeous and refreshing salad made with blood oranges and Cara Cara oranges, arugula, chopped mint, pistachios and sliced red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy, crunchy and salty all in one bite!

#lowcarb #keto #whole30 approved #recipe! ..It’s the perfect refreshing salad for the New Year! Happy #2020!

Citrus Arugula Salad

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Citrus Arugula Salad with Pistachios, Ricotta + Mint

Prep Time: 15 minutes

Yield: Serves 4.

A gorgeous and refreshing Winter salad made with citrus, arugula, chopped mint, pistachios and red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy and salty all in one bite!

Ingredients

  • 2 blood oranges, peeled, pith removed and sliced crosswise ¼ inch thick
  • 2 Cara Cara or Navel oranges, peeled, pith removed and sliced crosswise ¼ inch thick
  • 2 tablespoons fresh mint leaves, chopped
  • 2 tablespoons roasted salted pistachios, chopped
  • ½ small red onion, halved and sliced thin crosswise
  • 3 cups baby arugula
  • 4 tablespoons Seven Barrels Truffle Oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh Ricotta Salata, crumbled (or 8 thin slices, divided)

Instructions

  1. Layer the orange slices in alternating colors on a large plate or a couple of small plates.
  2. Top the layered oranges with chopped mint, pistachios, and sliced red onions on the plate(s).
  3. Toss the arugula with truffle oil, lemon juice, salt and pepper in a mixing bowl.
  4. Place a pile of arugula on top of the layered oranges and top with the crumbled ricotta cheese and additional freshly ground black pepper if desired.

Notes

Note: If you can’t find fresh Ricotta Salata cheese, you can also substitute another tangy sheep’s milk cheese such as Manchego or Aged Pecorino Romano. Fresh sliced Mozzarella or Burrata cow’s milk cheese could also substitute nicely for a milder flavor.

https://www.theartfulgourmet.com/2020/01/citrus-arugula-salad-with-pistachios-ricotta-mint/

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Ham, Cheese, Broccoli + Mushroom Frittata {#Keto}

Keto Ham, Cheese, Mushroom + Broccoli Frittata

Who loves #brunch besides me? One of my favorite recipes around the holidays is a big egg casserole, quiche or frittata made with lots of delicious ingredients like ham or bacon, cheese, veggies all baked together into a hot, bubbling dish of goodness.

This Ham, Cheese, Broccoli + Mushroom Frittata is also #lowcarb, #keto and #Whole30 diet friendly – something we all are looking for to eat lighter and shed a few pounds after an indulgent holiday filled with rich, carb-laden, sugar-filled foods.

Mix ingredients in large casserole dish

I made the frittata with some cooked smoked ham, broccoli, mozzarella and cheddar cheese, sautéed buttery mushrooms, eggs and a touch of light cream, dried leeks, a dash of onion salt and a little garlic.  It’s all layered together in a casserole dish then baked in the oven for 40-45 minutes, then served at room temperature.

Feel free to experiment with different ingredients and cheeses – some crumbled breakfast sausage or bacon instead of ham. Sub some halved cherry tomatoes, or bell peppers or asparagus, and use some creamy brie or swiss or gruyere cheese would all be equally delicious! Or leave out the meat altogether and make it a #vegetarian egg casserole instead.

The frittata can also be cooked in a cast iron pan on the stove for a few minutes and finished in the oven until cooked through. It can also be made ahead of time and reheated, or served room temperature. Great served with a side salad or fruit salad for brunch. Yum!

Frittata

Happy New Year #2020! 

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Keto Ham, Cheese, Broccoli + Mushroom Frittata

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 8

Serving Size: 1 square (1/8 of frittata)

Ingredients

  • Olive oil cooking spray
  • 5 cups broccoli
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 1 tablespoon minced garlic
  • 1 cup cooked ham, diced
  • 2 cups mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 12 large eggs
  • 1/4 cup light cream
  • 1 tablespoons dried leeks
  • Onion salt
  • Freshly ground black pepper
  • Fresh or dried parsley, for garnish

Instructions

  1. Preheat oven to 375 degrees, Spray a 9x13 or medium round baking dish with cooking spray.
  2. Blanch the broccoli for a few minutes, drain and run under cool water, set aside.
  3. Melt butter in a small sauté pan and cook mushrooms for 5-6 minutes until tender and browned. Add minced garlic and cook for another minute.
  4. Layer the broccoli, mushrooms and ham in the baking dish.
  5. Beat the eggs in a large mixing bowl and add cream, dried leeks and season with onion salt and pepper.
  6. Pour the egg mixture over the cooked veggies and ham and stir ingredients together.
  7. Sprinkle the cheese over the top, mixing it through the casserole.
  8. Bake for 40-45 minutes or until eggs are set and the top is lightly browned. Remove from oven and let cool.
  9. Serve warm, cut into squares.

Notes

Feel free to experiment with different ingredients and cheeses - some cooked sausage or bacon instead of ham, tomatoes, peppers or asparagus would also be equally delicious and nutritious. The frittata can also be cooked in a cast iron pan on the stove for a few minutes and finished in the oven until cooked through. Can be made ahead of time and reheated, or served room temperature. Great with a side salad or fruit salad for brunch.

https://www.theartfulgourmet.com/2019/12/ham-cheese-broccoli-mushroom-frittata-keto/

Some other frittata/quiche/egg casseroles you might wanna try!

Bacon, Onion + Cheese Frittata

Summer Veggie Frittata

Italian Frittata w/ Potato, Red Pepper + Bacon

Mushroom, Ham + Cheese Strata

Holiday Strata

Spinach, Cheese + Green Onion Quiche

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Rock Star Chili

Rock Star Chili

It’s that time of year again where all i really want to do is stay in and cook some hearty comfort food and watch Netflix with my kitty under a big fluffy blanket. Chili is one of my fav recipes to make because it’s super easy, all in one pot, and a little spicy and savory and oh-so-good.

It’s a simple mix of ground beef, onions and garlic, chili seasoning, beans, stewed tomatoes, whole tomatoes, crushed tomatoes, tomato paste, kidney beans, chili beans, beef broth and a dash of hot sauce all simmered into a lovely big pot of chili goodness. Simply top it with all your favorite toppings like a dab of sour cream, some shredded cheddar or mexican blend cheese, jalapeños, cilantro and then serve some corn chips or tortilla chips along side for the perfect cozy dish, game-day ready!

To make homemade chili seasoning (rather than premixed) use this recipe:

Ingredients

  • 5 tablespoons chili powder
  • 1 tablespoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  • Place all of the ingredients in a bowl and mix well. Adjust seasonings to taste.

Feel free to play with this base chili recipe and make it your own! You can add a 12-ounce bottle of beer along with the tomatoes and broth in the beginning of cooking for a more complex flavor. If you want to amp up the heat factor, add some chopped jalapeños and a few tablespoons of the jalapeño juice into the chili towards the end, adjusting to heat level desired. A few chopped up chipotle peppers and dash of sauce will also give a smoky flavor to the chili without the heat. Swap smoked paprika for regular paprika in the chili seasoning for some smoky flavor as well.

The chili can also be prepared a few days ahead. Let the chili cool then cover with foil and keep in the refrigerator. Rewarm over low heat before serving.

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Rock Star Chili

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Yield: 8-10

Serving Size: Approx 1 cup

This is a super easy and super delish rock star chili recipe - you can adjust the heat by adding additional jalapeños, diced green chilies and/or hot sauce. Perfect cozy one-pot dish for a gloomy Winter day!

Ingredients

  • 2 tablespoons olive oil or vegetable oil
  • 3 pounds ground beef (80/20) - ground chuck***
  • 2 large onions, chopped
  • 6 garlic cloves, minced
  • One packet Chili-O seasoning mix or homemade chili seasoning (see post for recipe)
  • Sea salt and freshly ground black pepper, to taste
  • 3 cups low-sodium beef or chicken broth
  • One 8-ounce can stewed tomatoes
  • One 8-ounce can whole tomatoes, chopped
  • One 8-ounce can Ro-tel diced tomatoes with chilies
  • One 6-ounce can tomato paste
  • 2 tablespoons hot sauce (optional, add to taste)
  • One 8-ounce can red kidney beans
  • One 8-ounce can prepared chili beans
  • Garnishes: sour cream, shredded cheese, cilantro, jalapeño, corn chips or tortilla chips

Instructions

  1. Heat the oil in a large heavy pot and add ground beef until browned. Drain excess grease from pot. Stir in the chili seasoning, salt and pepper.
  2. Add onions and cook over medium heat until translucent, stirring often, about 8-10 minutes. Add garlic and sauté for another minute or so.
  3. Pour in the broth, all the tomatoes, tomato paste and hot sauce and simmer the chili over low heat until thickened to desired consistency, stirring occasionally to prevent sticking, for at least an hour to 1 hour 15 minutes.
  4. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper, stir together. Reduce heat to low until ready to serve.
  5. To serve ladel into bowls and garnish with sour cream, shredded cheese, cilantro, jalapeños and corn or tortilla chips, if desired.

Notes

Feel free to play with this base chili recipe and make it your own! You can add a 12-ounce bottle of beer along with the tomatoes and broth in the beginning of cooking for a more complex flavor. If you want to amp up the heat factor, add some chopped jalapeños and a few tablespoons of the jalapeño juice into the chili towards the end, adjusting to heat level desired. A few chopped up chipotle peppers and dash of sauce will also give a smoky flavor to the chili without the heat. Swap smoked paprika for regular paprika in the chili seasoning for some smoky flavor as well.

To make homemade chili seasoning (rather than premixed) use this recipe:

Ingredients- 5 tablespoons chili powder 1 tablespoons cumin 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon onion powder

Instructions- Place all of the ingredients in a bowl and mix well. Feel free to adjust seasonings to taste. 

DO AHEAD Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.

https://www.theartfulgourmet.com/2019/12/rock-star-chili/

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Sweet + Spicy Chicken Thighs w/ Roasted Broccolini

Sweet and Spicy Chicken + 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.

Sweet and Spicy Chicken + Roasted Broccolini

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!

Penzey's + Woodstead

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!

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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

  1. Make the Sweet + Spicy Chicken:
  2. Preheat the broiler.
  3. 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.
  4. Place the chicken on a broiler pan coated with cooking spray and broil for 5 minutes on each side.
  5. Combine the Woodstead Hot Anything + Everything sauce with the honey and white balsamic vinegar in a small bowl, stirring together well.
  6. Remove the chicken from the oven and brush half of the sauce over the chicken. Broil for 1 minute.
  7. 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.
  8. Drizzle or brush any additional sauce over the chicken if desired.
  9. Make the Roasted Broccolini:
  10. Preheat the oven to 375 degrees F.
  11. Trim 2 inches off the ends of the broccolini stems and place the broccolini in a single layer on a large sheet pan.
  12. 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.
  13. Roast broccolini for 15 minutes, until it is crisp-tender, and browned.
  14. 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/

Sweet and Spicy Chicken + Roasted Broccolini

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

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

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Keto/Low Carb Cheeseburger Soup

Keto Low Carb Cheeseburger Soup

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

Keto Low Carb Cheeseburger Soup

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

Saute onions, garlic and zucchini

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

Add ground beef

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

Pour in the broth, cream and seasonings

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

Bring soup to a boil

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

Stir in the cheese

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

Serve immediately and DEVOUR.

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

Keto Low Carb Cheeseburger Soup

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

Keto Low Carb Cheeseburger Soup

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Keto/Low Carb Cheeseburger Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1 cup

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

Ingredients

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

Instructions

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

Notes

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

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

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

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

Low Carb Keto Cheeseburger Soup

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Mississippi Pot Roast + Cheesy Cauliflower Mash

Mississipi Pot Roast

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

Mississipi Pot Roast

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

Mississippi Pot Roast

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

Homemade Ranch seasonings

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

Mississippi Pot Roast

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

Cheesy Cauliflower Mash

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

Cauliflower

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

Blitz in a blender

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

Mississippi Pot Roast

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

Enjoy – and you’re welcome 🙂

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Mississippi Pot Roast + Cheesy Cauliflower Mash

Prep Time: 15 minutes

Cook Time: 8 hours, 15 minutes

Total Time: 8 hours, 30 minutes

Serving Size: Serves 6-8.

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

Ingredients

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

Instructions

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

Notes

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

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

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