The Artful Gourmet :: celebrating the art of food and cooking through colorful stories, recipes, vid

Time 2021-06-12 21:13:37

Web Name: The Artful Gourmet :: celebrating the art of food and cooking through colorful stories, recipes, vid

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PrintTampa-Style Cuban Egg Rolls :: Super Bowl #2021! PrintSausage + Kale Veggie Soup Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutes Yield: Serves 8Serving Size: 1 1/2 cups This is a super delicious and comforting soup for the Winter made with Italian Sausage, Baby Kale, and lots of veggies like carrots, celery, garlic, onions, and zucchini all simmered together into a big pot of goodness. Topped with fresh parsley and Parmesan cheese - all you need is some crusty Italian bread and a glass of crisp white wine to make it a healthy meal. Enjoy!Ingredients2 tablespoons olive oil, divided1 pound ground Italian sausage (sweet or spicy)2 carrots, chopped or sliced1 onion, chopped2 celery stalks, sliced3 cloves garlic, mincedSea salt and pepper, to taste5 cups beef broth (or chicken or vegetable)1 zucchini, halved and sliced 1 teaspoon garlic powder1/2 teaspoon Everglades seasoning (or seasoned salt)1/2 teaspoon red pepper flakes (optional)2 tablespoons tomato paste1 teaspoon Italian seasoning2-3 cups fresh baby kale, shredded1/4 cup fresh parsley, chopped, plus extra for garnish1/2 cup Parmesan cheese, plus extra for garnishInstructionsSauté 1 pound ground Italian sausage in 1 tablespoon olive oil over medium-high heat in a Dutch oven for about 5 minutes until sausage was no longer pink; remove from pot with a slotted spoon into a mixing bowl. Add the carrots, onion, celery, and garlic into the same pot with additional tablespoon olive oil, salt and pepper (to taste), and cook for another 5 minutes until veggies are soft. Add the cooked sausage back in to the pot and add the broth, sliced zucchini, Everglades seasoning (or seasoned salt), garlic powder, red pepper flakes (if using), tomato paste, Italian seasoning; bring soup to a boil. Reduce heat and simmer the soup over medium-low heat for 10-15 mins. Add two large handfuls of fresh baby kale (about 2-3 large cups), and chopped fresh parsley; simmer another 5-10 mins until the kale is wilted. Stir in 1/2 cup grated Parmesan cheese at the end and serve hot with a little more cheese on top. Garnish with additional fresh parsley and serve with a glass of wine and crusty Italian bread, if desired. NotesYou can sub vegan sausage, white cannellini beans, sliced baby Bella mushrooms, a few halved baby potatoes or cauliflower florets/rice instead of sausage to make it vegetarian...you might want to add more seasonings to taste, and add a little more olive oil if not using sausage for amped up flavors.You can also use ground turkey or chicken instead of sausage if you prefer. (not vegetarian but a little healthier and less fat).3.1https://www.theartfulgourmet.com/2021/01/sausage-kale-and-veggie-soup-low-carb-keto/More soup recipes you may enjoy: Classic Minestrone SoupFrench Lentil Vegetable SoupVeggie and Bean SoupShare this:PinterestTwitterFacebookLinkedInTumblrPrintEmailRedditSkypePocketTelegramWhatsAppLike this:Like Loading... PrintCrunchy Baked Taco Wonton Cups Prep Time: 20 minutesCook Time: 12 minutesTotal Time: 32 minutes Yield: 12 Wonton Taco CupsServing Size: 1 PrintSpicy Crab Cakes w/ Creole Mayo Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes Yield: 4Serving Size: 2 crab cakes These delicious crab cakes are the perfect appetizer for the holidays or any special occasion! Made with fresh lump crab, crispy applewood smoked bacon, corn, red chile peppers, parsley and a hit of Creole seasoning and hot sauce served with a Creole Mayo for dipping. For a larger crowd, double or triple the recipe because these will be a huge hit and gone before you know it!IngredientsCRAB CAKES1 lb. lump crabmeat1/3 c. Panko bread crumbs1/3 c. mayonnaise1 large egg, lightly beaten2 green onions, finely sliced1 tbsp. lemon juice1 teaspoon Tony Chacere’s Creole seasoningDash of hot sauceFreshly ground black pepper, to taste1/4 c. corn2 slices cooked bacon, chopped1/2 red chile pepper, chopped (or sub bell pepper for less heat)2 tbsp fresh parsley, minced, plus extra for garnish 1 tbsp. vegetable or olive oil......CREOLE MAYO 1/2 cup mayonnaise1 tbsp lemon juice1/2 tbsp hot sauce1/2 teaspoon Tony Chacere’s Creole seasoning InstructionsMAKE CRAB CAKES Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray.In a large bowl, stir together crabmeat, bread crumbs, mayonnaise, egg, green onions, and lemon juice. Add Creole Seasoning, hot sauce and black pepper. Stir in corn, Chiles, bacon and parsley. Mix well with hands or a fork until mixture is combined.Form into 8 patties and place on nonstick greased baking sheet. Brush oil on top of the crab cakes. Bake until golden brown about 25-30 minutes, turning halfway through cooking. Alternatively you can pan fry them for 3-5 minutes per side in a skillet over medium high heat. Garnish with more fresh parsley or green onions; serve with side of Creole Mayo.MAKE CREOLE MAYOIn a small bowl, combine mayonnaise, lemon juice, hot sauce and Creole seasoning. Adjust amounts to your liking (less or more spicy). Serve sauce with Crab cakes on top or on the side.3.1https://www.theartfulgourmet.com/2020/12/spicy-crab-cakes-w-creole-mayo/Other Crab Cake recipes you might enjoy:Maryland Crab Cakes with Tartar SauceFood + Wine Baltimore Crab CakesKeto Crab CakesShare this:PinterestTwitterFacebookLinkedInTumblrPrintEmailRedditSkypePocketTelegramWhatsAppLike this:Like Loading... Print Yum Spinach, Bacon + Leek Quiche Prep Time: 15 minutesCook Time: 45 minutesTotal Time: 1 hour Yield: 8Serving 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! Ingredients6 slices bacon6 eggs1 cup whole milk or half and half1/2 cup sour creamKosher SaltFreshly cracked black pepper2 tablespoons dried leeks1 teaspoon Mrs. Dash seasoning (unsalted)2 cups baby spinach1 1/2 cups shredded cheese (Cheddar, Mozzarella, Monterey Jack)1 (9-inch) pie crust, frozen and defrosted or homemadeInstructionsPreheat oven to 375 degrees. Cook bacon in a large frying pan, drain and crumble, set aside.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. Combine the eggs, milk, sour cream, salt, pepper, Mrs. Dash seasoning and dried leeks in a large mixing bowl and whisk together. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for and additional 35 minutes until the egg mixture is set. Let cool for 10 minutes. Cut into 8 wedges and serve.Great with a side of green salad and fresh fruit and mimosas for a perfect brunch. NotesNote: 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 DeenSchema/Recipe SEO Data Markup by Yummly Rich Recipes0.1https://www.theartfulgourmet.com/2020/04/spinach-bacon-leek-quiche/ Share this:PinterestTwitterFacebookLinkedInTumblrPrintEmailRedditSkypePocketTelegramWhatsAppLike this:Like Loading... Bring a large pot of salted water to a boil over high heat.Meanwhile, heat olive oil in a large saucepan over medium heat.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.Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.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.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).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.Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.Recipe adapted from Splendid Table Soooo..it s day 25? 27? 30? of #quarantinelife and I ve been struggling a bit. Struggling to keep up with what day it is, what time it is. What the heck is going on in our world right now with this pandemic and hoping and praying for a light at the end of the tunnel a silver lining somewhere for all of us. For this #coronavirus to just finally go away and we can all get back to living our lives as normal.In the meantime, with all of us practicing #socialdistancing I ve had plenty of time to reflect, read, learn, watch, pray, spend time with family and most of all cook. And by cook, I mean easy, comforting, stress-reducing meals such as this Cheesy Bacon Chicken. The ultimate dish for #quarantinecooking. Grab whatever is on hand or in the fridge and start cooking. Make sure it s got plenty of protein and then add a little fruit or veg to go with it. And BACON. Lots of #bacon.This slideshow requires JavaScript.The recipe is quite simple and easy and done in less than 30 minutes using boneless skinless chicken tenders, bacon and cheese, with only a few seasonings. It s all cooked together in a big sauté pan of bacon and olive oil, with melted cheese and crispy bacon on top and it s seriously delish. And it s #lowcarb, #keto, #atkins friendly too. Bonus.You can substitute whole chicken breasts or thighs (instead of tenders) and adjust cooking time appropriately (about 6 mins per side for whole chicken breasts). Use any melty cheese you like too Cheddar, Swiss, Muenster, Monterey Jack. I served the chicken with a side of sautéed zucchini with garlic and dill which was great but you could serve over #cauliflower rice or low carb #pasta. Try it in a low carb tortilla to make tacos or a quesadilla (with some jalapeños and a dash of hot sauce!) or use it on top of a thin crust flatbread pizza with some alfredo sauce or pesto. It would also be great on top of a big green salad with ranch or green goddess dressing. The possibilities are endless with this classic comfort food.I hope all of you are hanging in there and staying safe, healthy and well. We ll get through this together eventually. And in the meantime, learn to live life a little more simply. And not take anything for granted. Especially loved ones and friends and family. And the people and things we cherish most. Enjoy and have a great day my friends.Cheesy Bacon Chicken {#Keto, #Low-Carb, #Atkins}Prep time: 10 minsCook time: 20 minsTotal time: 30 minsServes: 4For an easy weeknight chicken dish make this Cheesy Bacon Chicken it s made with chicken tenders, mozzarella cheese, garlic, herbs and seasonings and of course BACON.Ingredients5 slices bacon, chopped6-8 chicken tenders (or 4 boneless, skinless chicken breasts)Kosher saltFreshly ground black pepperGarlic powderOnion powderMrs. Dash seasoning (salt-free)1 1/2 cups shredded mozzarella cheeseFirst cook the bacon over medium heat until crispy, about 8 minutes. Drain on paper towels on a plate, and chop coarsely into medium pieces. Save 2 tablespoons of bacon fat in the sauté pan.Next season the chicken with salt and pepper and sauté in a medium skillet until golden, about 4 minutes per side (longer if using whole breasts, approx. 6 mins per side).Reduce heat to medium and sprinkle with garlic and onion powder and Mrs. Dash herb seasoning.Top with mozzarella cheese, thencover the skillet and cook until cheese is melted and bubbly about 5 minutes.Sprinkle with bacon and parsley or chives for garnish.Serve with cauliflower rice or mashed cauliflower (serve over cooked rice or mashed potatoes for non-Keto goers). PrintLow Carb Almond Flour Bread {#Keto, #Paleo, #Gluten-Free} Prep Time: 15 minutesCook Time: 40 minutesTotal Time: 55 minutes Yield: 16 slicesServing Size: 1 sliceCalories per serving: 99Fat per serving: 9.3g This Paleo Bread recipe is perfect when you are looking to replace high-carb regular bread with a low-carb alternative. Made with gluten-free almond flour, eggs, FBOMB Coconut Oil, butter, and a touch of honey and sea salt, it’s so good you’ll never know the difference!Ingredients7 large eggs½ cup melted butter (or FBOMB Olive Oil)1 packet (2 tablespoons) FBOMB Coconut Oil2 cups almond flour (fine)1 teaspoon baking powder1 tablespoon honey½ teaspoon sea saltInstructionsPreheat the oven to 350 F.Put the eggs in a large mixing bowl and beat with a hand mixer or stand mixer on high for 1 to 2 minutes.Add the melted butter (or olive oil) and coconut oil, and mix together until smooth.Add the almond flour, baking powder, honey and sea salt, and mix together until thick and blended well.Pour mixture into an 8x4-inch rectangular loaf pan lined with parchment paper.Bake for 45 minutes or until a skewer comes out of the middle clean.Let the bread cool for about 10 minutes on a wire rack.Slice into 16 pieces and serve with your topping or filling of choice.NotesTo make the recipe keto-friendly, add ½ teaspoon of xanthan gum or gelatin powder and omit the honey. You can also substitute low carb brown sugar or agave syrup for the honey.You can also substitute the butter with FBOMB Extra Virgin Olive Oil if you are avoiding dairy. 3.1https://www.theartfulgourmet.com/2020/04/low-carb-almond-flour-bread-keto-paleo-gluten-free/Please feel free to share this recipe online and tag @artfulgourmet and #dropanfbomb #ketologic in the social media post we d love to hear if you made the recipe and what you think in the comments below!Share this:PinterestTwitterFacebookLinkedInTumblrPrintEmailRedditSkypePocketTelegramWhatsAppLike this:Like Loading... PrintSweet + Spicy Chicken Thighs w/ Roasted Broccolini Prep Time: 15 minutesCook Time: 30 minutesTotal 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. Ingredients1 tablespoon olive oil1 tablespoon Penzey's Northwoods Fire Seasoning3/4 teaspoon saltfreshly ground black pepper, to taste8 skinless, boneless chicken thighs1/2 cup Woodstead Hot Anything & Everything Sauce2 tablespoons honey2 teaspoons white balsamic vinegarRoasted Broccolini:2 tablespoons extra virgin olive oil 2 bunches broccolini2 garlic cloves, chopped fine2-3 tablespoons extra virgin olive oil Sea salt + fresh ground black pepper, to tasteDash of red pepper flakesInstructionsMake 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. NotesChef'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! 3.1https://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!!!

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