This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Trader Joe’s Italian Soffrito, salt and pepper.
Then drizzled with melted butter (or ghee) and Basil Parmesan olive oil (I love Harry and David’s brand!) and sprinkled with Parmesan cheese over the top.
The chicken is roasted together in one pan with chunks of zucchini that get super tender and caramelized in the oven, especially with the baked crunchy Parmesan cheese on top. You guys… this recipe is soooo good…and it’s healthy, #lowcarb and gluten-free too…(bonus!)
To serve, I topped the chicken and zucchini with some fresh parsley, red pepper flakes (optional) and a squeeze of lemon juice to give the dish bright, tangy flavors with a little extra heat just before serving.
It’s perfect served with some crusty bread, mashed potatoes or cauliflower, or pasta to soak up the savory juices, (but just as good served alone!) and you’ve got a delicious end-of-Summer meal that’s fresh, full of flavor and super easy to make!
This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Italian soffrito and Parmesan cheese, drizzled with melted butter and Basil Parmesan olive oil and topped with Parmesan cheese; which are roasted with chunks of tender caramelized zucchini.
Ingredients
4 skinless, boneless chicken breasts
Sea salt and freshly ground black pepper
2 medium zucchini, sliced into 1-inch chunks
2 garlic cloves, finely minced
2 teaspoons dried basil
1 teaspoon Trader Joe’s Italian Style Soffrito Seasoning
2 tablespoons Harry and David Basil Parmesan olive oil
2 tablespoons melted butter or ghee
½ cup grated Parmesan cheese
½ cup torn fresh parsley, for serving
2 tablespoons lemon juice, for serving
¼ teaspoon red pepper flakes, for serving
Instructions
Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed baking pan, and season with a little more salt and pepper.
In a small bowl, combine garlic, dried basil and Italian Soffrito.
Place chicken on the baking pan with the zucchini pieces and brush the melted butter/ghee and olive oil over the top. Sprinkle evenly with garlic, basil, soffrito mixture then top with Parmesan cheese.
Roast in the oven until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes.
Remove the pan from the oven, and drizzle lemon juice on top. Garnish with fresh parsley and red pepper flakes.
Notes
You can substitute chicken thighs if you wish and also do bone-in chicken, adding an extra 10 minutes to the cooking time.
This recipe serves four people, so justdouble the ingredients for a larger crowd (making it on two sheet trays instead of one). Feel free to use chicken thighs if you prefer, or bone-in chicken (just add a little extra cooking time to the recipe).
Summer is in full swing and there’s nothing I love better than some fresh seafood and grilling outside with friends and family. Living in St Pete, Florida, I am spoiled with all of the fresh seafood options here – and one of my favorites is Blackened Scallops, (and any blackened seafood really!). This inspired my recipe Blackened Scallops with Grilled Basil Butter Corn + Watermelon Jicama Salsa for the Sam’s Salsa Recipe Challenge… and it’s full of fresh, bright, tropical flavors and summertime goodness.
Sam’s Fresh Salsa started in the 70’s on a family farm in New Jersey, and is still going strong making delicious homemade salsas with only the freshest fruits, vegetables and ingredients.
Their salsas have no preservatives or artificial ingredients, and are free of additives too. And they taste just like homemade; the kind you would find in an authentic Mexican restaurant or made fresh at home. They also have several other delicious salsa flavors such as Cantina Medium Salsa and Salsa Verde, and a variety of fresh salsas ranging from Mild to Extra Hot.
I made the Basil Butter by creaming the two ingredients together with a little bit of fresh lime juice and creole seasoning and let it sit for about 30 minutes to let the flavors meld together, then I mixed in the butter with the shaved grilled corn, sautéed shallots, and green onions.
I blackened the sea scallops in a hot cast iron pan in some clarified butter for a few minutes on each side to get them nice and browned.
I plated the Blackened Scallops on top of the Grilled Basil Butter Corn and topped the dish with some lovely Watermelon Jicama Salsa and more green onions, fresh basil and a few pieces of chopped watermelon for garnish.
You guys..this dish is a FLAVOR BOMB!!! The spicy scallops over the savory, buttery corn with basil and shallots mixed with a hint of sweetness from the Watermelon Jicama salsa is absolutely SPECTACULAR!!!
Summer on a plate, really. And totally delightful.
To make the Grilled Basil Butter Corn, cream the butter (room temp) with fresh basil, lime juice and cayenne pepper/creole seasoning; cover and let sit for 30 mins to let the flavors meld together.
Preheat grill over medium heat and lightly oil the grates. Place the corn on the grill and cook with the cover on for about 20-25 minutes until the corn is charred and tender. You can also grill the corn in a grill pan on the stove or buy frozen pre-grilled corn kernels.
Meanwhile, heat some oil or butter in a cast iron pan over medium heat and sauté the shallots until soft and golden brown, about 5 minutes. Set aside.
Once corn is done, slice off the corn kernels with a large knife into a large mixing bowl. Toss the corn with the basil butter and sauteed shallots; season with salt and pepper to taste, set aside. Rinse the scallops and pat dry.
To cook the blackened scallops, raise the heat on the cast iron pan to high until it begins to smoke. Brush the scallops on both sides with butter/ghee or oil and season with sea salt. Dredge each side of the scallops in the blackening seasoning in a medium shallow bowl. Place them in the hot pan spice side down. (You may want to have your windows open and fan on because you’ll get some smoke while blackening.)
Cook for 1-2 minutes to get a nice browned crust, then flip scallops over and continue to cook for another 2-3 minutes. You can also finish the scallops in the oven for 4-5 minutes at 350 degrees F.
Serve scallops over the Grilled Basil Butter Corn and top with the Watermelon Jicama Salsa, green onions, fresh basil and diced watermelon for garnish.
Notes
This would also be delicious made with blackened shrimp or fish (like grouper!)
for another layer of flavor, serve the grilled basil butter corn and scallops over some mashed cauliflower or mashed potato puree.
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.
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!
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!
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!
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!
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.
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.
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 🙂
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!
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.
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!
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!
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.
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
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.
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!
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.
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!
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!
I love making berry desserts in the Summer because they are in peak season and a fresh healthy alternative to cakes and cookies during the holidays. This Strawberry Jam Galette is one of my absolute favs..it’s super easy and simple, extra delicious, and a gorgeous addition to your July 4th holiday table at that!
It’s made with a flaky whole wheat pastry dough, fresh strawberries (I love Driscoll’s berries!), strawberry jam, a touch of agave and vanilla, some lemon juice and zest, topped with fresh torn mint leaves. You can use any berries you like or a combination of your favs to make it your own. Swap out the strawberry jam if you like to add another layer of flavor, like blueberry or raspberry jam. Serve topped with vanilla ice cream or fresh whipped cream for the ultimate Summer berry dessert. Maybe throw a few chopped pistachios or slivered almonds on top too for extra crunch.
This Strawberry Jam Galette is one of my absolute favs..it's super easy and simple, extra delicious, and a gorgeous addition to your July 4th holiday table at that!
It's made with a flaky whole wheat pastry dough, fresh strawberries (I love Driscoll's berries!), strawberry jam, a touch of agave and vanilla, lemon juice and zest, topped with fresh torn mint leaves, vanilla ice cream and/or fresh whipped cream. Enjoy and Happy 4th!
Ingredients
Crust
½ cup cold unsalted butter
1 ½ cups whole wheat flour
2 teaspoons sugar (or 1 teaspoon stevia)
¼ teaspoon salt
½ cup ice water
Berry Jam Filling
4 cups fresh strawberries, halved
1/4 cup honey or Nectevia agave syrup
1 tablespoon cornstarch (or xanthan gum)
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice + 1 teaspoon lemon zest
1/2 cup strawberry jam (low sugar or sugar-free if desired)
1 egg, beaten or 2 tablespoons milk (for crust)
1-2 tablespoons coarse brown sugar (for crust, optional)
1 tablespoon fresh mint leaves, for serving
Vanilla ice cream or fresh whipped cream, for serving
Instructions
Cut the butter into small chunks and place in a food processor and slowly pulse together with the flour, sugar (or stevia), and salt until barely combined with a few chunks of butter. Slowly add in ice water until a shaggy dough forms. (You can also do tis with your hands or a pastry cutter if you prefer).
Turn the dough out onto a lightly floured surface and knead for about 1 minute. Cover it with plastic wrap and place in the fridge for 1 hour while you prepare the filling.
In a medium bowl, combine the strawberries, Nectevia syrup (or honey), xanthan gum (or cornstarch), vanilla, lemon juice and zest.
Preheat the oven to 400 degrees.
When the crust is chilled, line a baking sheet with parchment paper and roll out the dough into a large circle about 1/4 inch thick,
Spread the dough with strawberry jam, leaving a 3-inch border around the edge. Arrange the cut strawberries over the dough in an even layer, mounding up slightly in the center.
Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
Brush the edges of the dough with beaten egg or milk and and sprinkle the crust with some coarse brown sugar (if desired). Place galette in the fridge to cool and firm up for about 15 minutes.
Place galette in oven and reduce heat to 375°. Bake, rotating halfway through, until crust is golden brown, berries are softened, and juices are bubbling, 45–50 minutes.
Remove from the oven and let cool 1-2 hours before serving.
Garnish with fresh mint leaves, vanilla ice cream or fresh whipped cream.
Notes
You can use any berries you like or a combination of your favs to make it your own. Swap out the strawberry jam if you like to add another layer of flavor, like blueberry or raspberry jam. Serve topped with vanilla ice cream or fresh whipped cream for the ultimate Summer berry dessert. Maybe throw a few chopped pistachios or slivered almonds on top too for extra crunch.
I've also provided options for making this #lowcarb and/or #glutenfree in the recipe (swapping out Stevia, Swerve Brown Sugar and Nectevia agave nectar for honey or sugar, using sugar-free jam, and swapping xanthan gum for cornstarch, and low-sugar or sugar-free whipped cream or #keto ice cream.
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!
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.
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 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.
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.
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.
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.
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.
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.
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.
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
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
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.
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.
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.
#Spring is here and #Summer is on the way – so here’s to eating lighter and healthier. My goal is to start eating and cooking more low-carb and healthy recipes over the next few weeks and months. (Enough of this #quarantinecooking and eating the whole closet full of carbs stuff already!)
This Cheeseburger Salad is a mountain of deliciousness, and its #lowcarb #glutenfree, #keto, #whole30 and #atkins-friendly to boot! Made with juicy grilled Steakhouse Elite Grass-Fed Burgers (one of my clients and my favorite burgers in the world!) – they’re thick, juicy, 90% lean, grass-fed and absolutely delicious!
Simply sprinkle the burgers with a little bit of olive oil, salt and pepper Montreal Steak seasoning and turn a grill up to high heat.
Grill the burgers for about 8-10 minutes for medium-rare (less or more to your liking and temperature.) These burgers are really thick and juicy so let sit for at least 5-10 minutes to let the juices settle while making the salad so you don’t lose all that goodness and tasty flavor when slicing them.
While you are grilling the burgers, cook the bacon in the oven on a wire rack over a foil-lined sheet pan for 20 minutes at 400 degrees F until crispy and brown. (it’s less messy this way and the bacon gets really crispy and evenly cooked.) Drain on paper towels and crumble or chop coarsely.
Make the base salad with some fresh mixed greens with purple cabbage, romaine and green leaf lettuce, then add the crumbled bacon, shredded Cheddar cheese, cherry tomatoes, sliced red onions. Feel free to use any lettuce you like – spinach, arugula, romaine, iceberg, mixed greens and play with any cheese you like too – Muenster, Swiss, Monterey Jack are all great picks. Slice the grilled burgers and top the salad with a creamy Sriracha Ranch dressing.
You can also substitute mayo for the ranch dressing along with the Sriracha or ketchup and add a few diced dill pickles (like a special sauce dressing). Or try a chunky creamy blue cheese dressing or Italian vinaigrette dressing topped with blue cheese crumbles which are equally delicious and the blue cheese goes great with the bacon!
Try melting the cheese on top of the burgers while grilling instead, if you like your cheese melted on the burgers instead of shredded on the salad. Anyway you make it – this salad is the BOMB. It’s like a bacon #cheeseburger deluxe in a bowl. And so delicious, you won’t even miss the bun!
This #Keto Cheeseburger Salad is a mountain of deliciousness, and its low-carb and keto-friendly to boot! Made with juicy grilled Steakhouse Elite Grass-Fed Burgers served over mixed greens, topped with bacon, shredded Cheddar cheese, tomatoes, sliced red onions, and a creamy Sriracha Ranch dressing. It’s like a bacon cheeseburger deluxe in a bowl - you won’t even miss the bun!
Ingredients
8 slices center-cut bacon
2 tablespoons olive oil or canola oil
4 Steakhouse Elite Grass-Fed Beef Burgers
Kosher salt, to taste
Freshly ground black pepper, to taste
8 cups lettuce/mixed greens (romaine, iceburg, green leaf)
1 cup shredded Cheddar
1 cup baby tomatoes, halved
1 small red onion, sliced thin
½ cup ranch dressing
4 tablespoons Sriracha sauce
Instructions
Preheat oven to 400 degrees F.
Place bacon on a wire rack over a baking sheet (or use foil on a sheet pan) and cook for 18-23 minutes until bacon is crispy, turning bacon over halfway through cooking time. (You can also cook the bacon over medium heat on the stovetop in a large sauté pan until crispy and done). Drain the bacon on paper towels, chop/crumble and set aside.
Preheat a grill or large grill pan to medium-high. Meanwhile, season the ground beef burger patties with salt and pepper, making an indentation in the center of each.
Brush the burgers with oil and grill for about 5 minutes, turn over and grill for another 5 minutes until burger is cooked through medium-rare (adjust time for desired temperature).
Remove from grill and let rest for 5-10 minutes, cut burgers into ½ inch slices.
Make the salad dressing in a small mixing bowl by adding Sriracha to the ranch dressing, mix together well.
In a large salad or mixing bowl, add lettuce and mixed greens, bacon, shredded cheese, halved tomatoes, and red onion slices, tossing salad together. Divide salad mixture between four medium bowls.
Place the burgers on top of the salad and drizzle with Sriracha ranch dressing.
Notes
You can also substitute mayo for the ranch dressing or use blue cheese dressing without the sriracha and it's equally delicious. Or an Italian vinaigrette dressing with blue cheese crumbles which goes great with the bacon! Feel free to use any lettuce you like - spinach, arugula, romaine, iceberg, mixed greens and play with any cheese you like too - Muenster and Monterey Jack or Gruyere are all great melty cheeses that go great with burgers. Feel free to add a few sliced dill pickles to the salad or the dressing too for extra zippy tangy flavor.
If you make this recipe yourself, I’d love to hear your comments below and please share the love on social media! If you do share, please tag this post with @artfulgourmet / #kristenhess / #theartfulgourmet including a link back to the original #recipe post on my blog and I’m happy to give you a shout-out online in return!
Note: All recipes, photographs, written copy/content and opinions are my own and copyrighted by Kristen Hess/The Artful Gourmet 2020. Please do not distribute or share this post and my photos without crediting my work per above including @artfulgourmet on any shared, reposted content and social media posts. Thanks!
Hey guys! Can you believe Summer is almost halfway over (or more??) Time really does fly when you’re having fun, doesn’t it! Summer is truly my favorite season and as August rolls in, I’ve had a great one so far! Lots of trips to see family and friends in Upstate New York, my guy down in South Florida and West Coast Florida to St Petersburg and Clearwater Beach, and fun weekends in the city and beaches in NYC.
As much as I love the beach and warm weather and sunny days, I start thinking about the crisp Fall days ahead – and all the delicious comfort food recipes and seasonal produce coming into play that makes my heart skip a beat..cozy soups, fresh gorgeous salads and hearty casseroles and pies and roasted dinners..mmmmm. But wait..it’s only August…
So to celebrate the season, here’s a few shoutouts to some of the amazing and fun places, people, recipes and things I’ve been loving on this Summer – it’s not quite over yet! Hope you’re having a fantastic one yourselves and getting plenty of delicious bites and drinks, travel, quality time with friends and family, and some sun, sand and surf in too.
Cocktails at Sandbar in the sun…and gorgeous sunsets on the west coast of Florida…and that’s just the beginning.
So here’s a salute to the best Summer ever and a few of my favorite things worth a shout out….
I recently visited Boston’s Sand Bar in Delray Beach with my boyfriend after a day at the beach and what a fun place this is! They have great happy hour specials everyday with 1/2 price beer, wine and cocktails and beach bar bites like Smoked Fish Dip, Conch Fritters, Peel and Eat Shrimp, Mojitos and Margaritas.
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Definitely a fun casual spot with a Tiki Bar and beach vibe for a relaxing weekend afternoon in the sun on the patio…cornhole, music, beach, cocktails, sun, loungy couches…what else can you ask for?
I don’t know about you, but there’s nothing better in the Summer than a baked fruit cobbler – especially fresh peaches topped with crisp buttery pastry and vanilla ice cream – definitely something to scream about and a fav refreshing, juicy Summer dessert!
I am such a sucker for Summer Arts Festivals and I found this awesome soap, candles and lotions company at the Park Avenue Festival in Rochester, NY last weekend! The scents are amazing and made with all natural ingredients – I absolutely LOVE their Sandalwood soap and Tobacco Leaf & Amber candle. Divine.
My boyfriend and I stopped in here last minute on our way back home from St Pete, FL one night to take a quick break from driving and make a pit stop. We stumbled upon the town of Punta Gorda, a sleepy little marina town in Florida and discovered the Fisherman’s Village on Charlotte Harbor, where this place is located, and it had the most stunning sunset and waterside views I’ve seen in quite a while. It’s a fun, casual bar and restaurant (thinkPopcorn Shrimp, Crab Cakes, Raw Oyster Bar and Grouper Sandwiches – yum!) and definitely worth a stop if you’re driving down the coast of West Florida. They even have this amazing Sea Foam sugar scrub in the bathrooms to add to the ambience.
This is one of my favorite Summer recipes ever. I created it for my client 7 Barrels, with their delicious Sweet Basil Olive Oil and Balsamic Vinegar to make a gorgeous fresh tomato sauce with garlic and onions and then topped it the pasta with fresh basil, ricotta and parmesan cheese. So easy and light – it’s truly Summer in a Bowl.
A few weekends ago my Sister came to town for The Classic East concert which was amazing! All the classic 70’s bands were playing over 2 days out at Citifield stadium. We saw Journey, The Doobie Brothers, Fleetwood Mac, Earth Wind and Fire, Steely Dan and The Eagles! All my favorite bands on the planet!!!
On Sunday that same weekend, we decided to meet up with my Aunt Bonnie and Uncle Jim for some Dim Sum at theGrand Restaurant in the New City Mall in Flushing, (Chinatown in Queens). If you have never had Dim Sum before, you’re in for a treat! They basically sit you down at a big table and the servers come by with rolling carts full of Chinese appetizers and small plates and you order whatever you want off the cart and they tally up your bill as you go! We had delicious dumplings in all flavors, fried shrimp, sautéed Bok Choy, a delicious Coconut Gel, Mango Rice Pudding and Custard Egg Tarts for dessert. So delish and fun! But beware, all those small bites add up fast!
I just discovered the awesome food blog, Son of a Southern Chef, who is nominated for a Saveur Blog Award this year – I love his Southern comfort food recipes, writing style, graphics and sassy voice and attitude! This Green Chile Chicken Lasagna is definitely on my list of recipes to try, along with his Mac & Cheese, Shepherd’s Pie, etc..yum!
I just stumbled upon this Instagram page of Love Ceramics today and absolutely love their gorgeous colors and patterns! Perfect props for my food photography and just all around artsy and cool. LOVE is right 😉
I recently discovered these guys at the Park Avenue Festival in Rochester NY last weekend too and love their organic muesli..especially the Cocoa Cherry Chai flavor! This recipe for no-bake protein bars sounds awesome for the Summer for a quick high protein snack when you need some energy.
I have not made this drink yet but I absolutely love Pisco Sours and anything made with chocolate and cherries. So there ya go. On my bucket list to make before the end of summer. YUM. And Drinking with Chickens is the funnest name EVER for a cocktail blog so you need to vote for them in the 2017 Saveur Blog Awards for best cocktail blog because – thechickens. #OMG.
Another fun place my BF and I discovered on our little road trip down the West coast of Florida a few weeks ago for his birthday. It’s a fun crab shack nestled on the coast of Naples, where you can eat to your heart’s content a massive amount of fresh seafood at Happy Hour from 4-7 pm. 1/2 price drinks and super cheap goodies like peel & eat shrimp, clam chowder, crab legs, and raw oysters for $1 with a killer view on the water? Fork, yeah.
Um, yessss. More peaches. Mixed together with tons of lovely ingredients to make a super delish salad – cilantro, lime, fried halloumi cheese, chicken, greens, all tossed in a vinaigrette dressing and topped with tortilla chips and jalapeños. Could this be the perfect salad in my life? Yeah, I think so.
OK so Summer isn’t over yet right? And let’s not put away the grill too soon either! Culture Mag does it again with these five awesome grilled flatbread recipes – Corn Chowder Flatbread, Eggplant Relish and Ricotta, Shrimp and Mixed Herb Pesto, Prosciutto-Melon, and Tomato-Peach with Blue Cheese and Basil. YUM!
Oh, and don’t forget to check out my Artful Gourmet Facebook page too for more adventures and photos and videos. Hope you guys are having a rockin’ Summer! Stay tuned for my Fall favs next month 🙂
Summer is in full swing, and we all know what that means…TOMATO SEASON! I’m sure you all have a bountiful crop of tomatoes lying around from your garden..and if not, a plentiful supply of them from the farmers market or grocery store. So what better recipe to make with them than a gorgeous, easy Summer pasta dish?
Now I know this may sound weird, but I am not a fan of raw tomatoes. Never have, never will. Yeah, I am THAT person. But, when they’re cooked with a plethora of fresh ingredients to sweeten them up and break them down into a gorgeous sauce or salsa? I’m a huge tomato fan once they are transformed into some sweet and savory deliciousness…so here we go. Balsamic Tomato Basil Pasta with Fresh Ricotta.
This is truly Summer in a Bowl, my friends. This pasta dish is so simple and fresh you’re gonna love it. I made a lovely chunky sauce with a batch of chopped fresh tomatoes, simmered in 7 Barrels Balsamic Vinegar and their Sweet Basil Olive Oil (omg #LOVE!), with sautéed sweet onions and garlic, red pepper flakes and chicken stock. Then I tossed the pasta with a little bit of the pasta water, added the cooked balsamic tomato sauce, and topped it with fresh basil, some big dollops of fresh ricotta, and lots of Parmesan cheese. Juicy, sweet, tangy, savory perfection.
This is truly Summer in a Bowl, my friends. Made with fresh tomatoes simmered in 7 Barrels Balsamic Vinegar and Sweet Basil Olive oil, with sautéed sweet onions and garlic making a lovely chunky tomato sauce..topped with fresh basil and ricotta cheese and more Parmesan cheese! And it's so easy to make that you won't be slaving over the stove in this hot weather either. Juicy, sweet, tangy, savory perfection.
Ingredients
1 pound of pasta, reserving some of the pasta cooking water
1 tablespoon Seven Barrels Sweet Basil extra virgin olive oil
4-6 large tomatoes, diced
1 small onion, diced (about 1/2 cup)
3 cloves garlic, minced
1/2 teaspoon dried red pepper flakes
1/2 cup Seven Barrels Traditional Balsamic vinegar
1/4 cup chicken stock
2 tablespoons cornstarch
1/4 cup grated Parmesan cheese
1/4 cup fresh ricotta cheese, for garnish
1/4 cup fresh basil, torn into pieces, for garnish
Sea salt
Freshly ground black pepper
Instructions
Cook pasta according to package directions, drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add tomatoes, onions, garlic and red pepper flakes.
Reduce the heat to medium and cook 3 to 5 minutes over medium heat, until onions begin to get soft and lightly browned and tomatoes release some of their liquid.
Place balsamic vinegar, chicken stock, and cornstarch in a small bowl and whisk well. Carefully add it to the skillet and continue to cook for a few minutes more until the sauce slightly thickens; remove from the heat.
Add the cooked pasta to the skillet with the tomatoes, and toss together over low heat for an additional few minutes until the sauce coats the pasta. Add a small amount of the pasta cooking water if the mixture is too dry, to your desired sauce consistency.
Place the pasta in large bowl and top with fresh grated Parmesan, ricotta cheese, and basil. Season with salt and pepper to taste.
Serve hot, immediately with some crusty garlic bread.
Summer is here and almost half way over at that! I love grilling anything and everything during the warm weather months so I’ve created a super delish recipe for Sriracha Mango Chicken Wings with a Ginger-Lime Sour Cream dipping sauce and a Spicy Michelada to pair it with.
Once again, I’ve used a fantastic infused balsamic vinegar from Seven Barrels, one of my favorite clients ever. The Sriracha Mango vinegar is delicious on chicken so I made a glaze with fresh mango, sriracha, vinegar, fresh lime zest and orange juice to toss the wings in after I grilled them a bit, then glazed them again for extra flavor at the end.
They’re spicy and sweet, and oh so good. And I made a lovely Ginger-Lime Sour Cream dipping sauce to cool off the heat a bit, along with a Spicy Michelada made with Mexican beer (Corona) and a dash of the Sriracha Mango vinegar, a dash of salt, and a fresh squeeze of lime juice.
Heat a grill or grill pan over medium-high heat (spray or brush pan with a light coat of cooking oil). Toss the chicken wings in 1/4 cup Seven Barrels Lime Olive Oil, and season with salt and pepper. Cook wings on the grill for about 15 minutes, flipping halfway through, until no longer pink and skin starts to get charred with grill marks.
To make the glaze, add the mango, orange juice, Sriracha, Seven Barrels Sriracha Mango Vinegar, Seven Barrels Lime Olive Oil, honey, soy sauce, garlic, chile pepper and cilantro into a food processor and process until smooth. Place the sauce into a saucepan over medium-low heat and let simmer until warmed through while the wings are cooking. Season with salt and pepper to taste. Remove from the heat to a large mixing bowl.
Once the wings are finished cooking, toss them gently in the Sriracha Mango Lime glaze and let them marinate for about 5 minutes or so. Return wings back to the grill for an additional 5 minutes, flipping over once. Remove wings from the grill on to a large platter and let them cool to give them a nice caramelized glaze.
To make the Ginger Lime Sour Cream dipping sauce, stir together the sour cream, Seven Barrels Lime Olive Oil, garlic salt, lime zest and grated ginger in a bowl and serve with the wings with celery and carrot sticks.
NOTE: Alternatively, you can bake the wings for 1 hour at 375 degrees on a large baking sheet covered with foil (and toss them in the sauce at the end).
Makes approximately 24 wings, 1 cup of glaze and ½ cup sour cream sauce.
To make the Michelada: stir all the ingredients into the beer and garnish with a lime wedge.
This really is the quintessential recipe pairing for Summer now, isn’t it?
You can also try the glaze on pork chops or even add some grilled shrimp – it’s absolutely delicious and you can always adjust the heat by adding or removing some of the Sriracha hot sauce. Or maybe making it even hotter by adding in a dash of habanero hot sauce to the mix – now, this recipe is on FIRE!
Perfect for a lovely evening outside with friends, watching the sun go down…that’s #howisummer 🙂
Hey guys! I’ve been so busy working on client projects I haven’t had the time to post many new recipes lately so I wanted to share a super delicious one I created for a client that I know you’re gonna love!
This recipe for Maple Balsamic Quinoa Salad is absolutely delicious! I made a dressing with Seven Barrels Maple Balsamic vinegar and olive oil and tossed it with quinoa, chickpeas, dried tart cherries, arugula, celery, green onions and crunchy pecans.
Not only is this super healthy and light but absolutely delicious! It has the perfect balance of tangy vinegar with a slight sweetness from the maple balsamic, agave and tart cherries, and a delightful crunch from the celery, chickpeas and green onions.
This is a perfect side dish to make ahead for a Summer picnic and it’s full of protein and veggies and fiber making it the perfect meal on it’s own.
You can also substitute dried cranberries for the tart cherries if you can’t find them, and use a variety of nuts like cashews, almonds, or walnuts instead of pecans. Throw in some edamame or black beans too if you want more protein. Or how about a little crispy bacon???? YUM.
Cook quinoa according to package directions. Let cool completely.
Toast the pecans for about 5 to 7 minutes over medium-low heat in a saute pan, let cool and chop coarsely.
Make the dressing: Whisk together the olive oil, Maple Balsamic vinegar and agave syrup (or honey) in a small mixing bowl.
Add 3/4 cup dressing to the cooked quinoa. Mix in the chopped toasted pecans, tart cherries, celery, scallions, and sea salt. Serve refrigerated or at room temperature; just before serving, stir in remaining 1/4 cup dressing, arugula and season with salt and pepper, to taste.
Notes
You can also substitute dried cranberries for the tart cherries and use any type of nuts (cashews, walnuts, almonds).
