Author: Niki Medlin

Australian Meat Pie

An Australian meat pie is a savory, hand-held pastry, with a hearty beef filling, topped with puff pastry that is comfort food at its best! You don’t have to travel “Down Under” to enjoy this national culinary icon. Widely known as the fast food of Australia, the Australian meat pie, also known as meat pie or just pie is the equivalent of America’s hamburger or hot dog. This short crust pastry, filled with a meaty sauce and a flaky, buttery top, often topped with ketchup and a side of creamy mashed potatoes will satisfy any appetite! THE PIE CRUST Every great pie starts with a great crust. They make great store-bought pie crusts now, but for best results I would suggest making an all-butter pie crust from scratch. It’s super easy, and it is definitely worth the extra effort. If you want to take a short cut, no problem. Use store-bought pie crust.  HOW TO MAKE HOMEMADE PIE CRUST Cube one stick of butter and put in the freezer for 10 minutes Add 1 1/4 cups all purpose flour to a food processor Add the frozen butter and 1/2 tsp salt to the food processor Pulse until the flour mixture resembles coarse sand Mix 1 1/2 tsp vinegar with 4 tbsp ice water Add the vinegar and water mixture to the food processor 1 tbsp at a time, pulsing 4-5 times between each addition until the mixture forms clumps and begins to pull away from the sides (the dough should hold together when pinched between your fingers) Pour the mixture on a work surface and form a disc Wrap the dough in plastic wrap and refrigerate 30 minutes and up to 3 days Let the dough rest at room temperature about 5 minutes so that it will be easier to roll out Lightly flour your work surface and rolling pin Roll out the disc from the center moving outward until it is approximately 1/8″ thick Using a 3 1/2″ biscuit cutter, cut out 8 rounds of dough Spray a muffin tin with nonstick cooking spray Gently press each round of dough into the muffin tin and poke a few holes in the bottom and sides of the crust with a fork PRO TIP: For the flakiest crust, it is important to use cold ingredients. Keeping the dough as cold as possible helps prevent the butter from melting. When baked, the buttery chunks will melt and their steam creates pockets of air which helps to separate the crust into multiple flaky layers. In an effort to keep the dough as cold as possible, use frozen butter and ice water. HOW TO MAKE THE MEAT FILLING To a sautee pan, add 1/2 pound of lean ground beef, 1 clove minced garlic and 1/4 of a medium diced onion and cook over medium heat until the ground beef is browned. Drain off some of the fat if desired and season with 3/4 tsp salt and 1/4 tsp pepper. Sprinkle in 1 tbsp flour and cook 2 more minutes. Increase the heat to medium high and deglaze with 1/4 cup red wine. (Deglaze is just a culinary term that means to add liquid to a hot pan to get any browned bits to release from the bottom.) Cook another 1-2 minutes to allow the wine to cook out. Lower the heat to medium and add 2 tbsp tomato paste, 1 tsp worcestershire sauce and 1/4 cup beef broth. Cook another 3-5 minutes until everything is combined and the sauce is thickened. ASSEMBLING THE PIES Evenly divide the meat mixture between the 8 muffin tins. Roll out the thawed puff pastry sheet enough to press the seams together. Using a 2 1/2″ biscuit cutter, cut 8 discs from the puff pastry sheet. Top each muffin tin with the puff pastry and pinch the edges together with a fork. Mix one egg with 1 tsp water and brush the top of each pie with the egg mixture. Cut a few slits in the top of each pie to allow the steam to escape. Bake for 20 minutes at 400 degrees. Typically, an Australian meat pie is topped with a bit of ketchup, but that’s completely optional. Add a side of delicious, mashed potatoes and enjoy! CAN AUSTRALIAN MEAT PIES BE FROZEN? Yes! Meat pies can be frozen either before or after baking. To freeze prior to baking, put the muffin tin in the freezer until the pies are frozen, then pop them out and put in a freezer safe container. After baking, wrap them tightly in a freezer safe container. They will keep for 3 months. To serve, thaw unbaked pies in the refrigerator overnight. Then bake at 400 degrees for 20 minutes. For baked pies that have been frozen, thaw in the refrigerator overnight, cover the top with aluminum foil to keep the top from burning and reheat at 350 degrees until warm.  For more simple, delicious recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! Be sure to follow us on Facebook, Pinterest and Instagram! There's no need to go "Down Under" to enjoy this savory, hand-held pastry with a hearty beef filling, topped with buttery, flaky puffed pastry!

Homemade Pie Crust

Every great pie starts with a great crust. This super easy homemade pie crust recipe, with a secret ingredient, makes the perfect foundation that will hold up to any pie filling. I love this recipe because it is so simple. This all-butter pie crust recipe uses only 5 ingredients and turns out perfect every time! You don’t need to be a skilled baker to make a buttery, flaky pie crust for your sweet or savory pie filling. THE SECRET INGREDIENT For a tender, stable pie crust that is easy to roll out, vinegar is added to the dough. No vinegar? No problem, vodka works just as well. Not only does the vinegar tenderize and stablilize the pie crust, it guards against overworking the dough and it helps to keep the crust from shrinking in the pie pan. TIPS FOR THE FLAKIEST CRUST It is important to use cold ingredients and handle the dough as little as possible. Keeping the dough cold helps prevent the butter from melting. When baked, the buttery chunks will melt and their steam creates pockets of air which helps to separate the crust into multiple flaky layers. In an effort to keep the dough as cold as possible, use frozen butter and ice water. HOW TO MAKE HOMEMADE PIE CRUST Cube one stick of butter and put in the freezer for 10 minutes Add 1 1/4 cups flour to a food processor Add the frozen butter and 1/2 tsp salt to the food processor Pulse until the flour mixture resembles coarse sand Mix 1 1/2 tsp vinegar with 4 tbsp ice water Add the vinegar and water mixture to the food processor 1 tbsp at a time, pulsing 4-5 times between each addition until the mixture forms clumps and begins to pull away from the sides (the dough should hold together when pinched between your fingers) Pour the mixture on a work surface and form a disc Wrap the dough in plastic wrap and refrigerate 30 minutes and up to 3 days Lightly flour a work surface and gently roll the dough from the center out in all directions until you have a 12″ circle Carefully place the dough in a 9″ pie dish, trim the dough if needed and fold the edges under This recipe makes one pie crust for a 9″ pie dish. For a double crust pie or to top the pie with a lattice pattern, you can double the recipe and divide the dough into two separate discs. All that is left to do is choose your favorite pie recipe and follow those instructions from this point.  For more simple, delicious recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! Be sure to follow us on Facebook, Pinterest and Instagram! This all-butter homemade pie crust makes the perfect foundation that will hold up to any pie filling.

Steak Crostini with Creamy Horseradish Sauce

Steak Crostini with Creamy Horseradish Sauce is the perfect two bite appetizer for entertaining your family and friends! Toasted crostini topped with a slice of tender filet mignon, a kick of spicy horseradish sauce, garnished with chopped fresh chives will have your guests coming back for more! With only 7 ingredients and 40 minutes these impressive steak bites will be ready to serve. Crostini, or toasted bread, make a great party food because the the bread acts like a plate, making them the perfect finger food. Topping crostini with perfectly cooked filet mignon takes a simple appetizer and elevates it to a whole new level. How to Make Crostini Cut twelve 1/4″ slices from a sour dough baguette. Spread both sides of each slice of bread with butter and sprinkle the top with salt. Arrange the bread on a baking sheet and broil for about 5 minutes until crispy and golden brown. Be sure to watch the bread closely so that is doesn’t burn. Remove the baking sheet from the oven and let the crostini cool. How to Cook the Perfect Filet Mignon Preheat the oven to 400 degrees. Put a cast iron pan on the stove top and heat it over medium high heat until it is hot enough to sear the steak. Take a half pound filet that is about 1 1/2″ to 2″ thick, season each side with salt and sear for 2 minutes on each side. Put the steak in the cast iron pan into the preheated oven and bake until your desired doneness.  For medium rare, which is my preference, bake until a meat thermometer reads 120 degrees. For medium, bake until the thermometer reads 140 degrees and for medium well, bake until the thermometer reads 150 degrees. For no pink at all, bake until the thermometer reads 160 degrees.  Pro Tip: For the most tender, juicy steak, do not bake past 140 degrees. Once your steak reaches your desired doneness, remove it from the oven, top it with 1 tbsp butter, cover the pan with foil and allow the steak to rest for 15 minutes before slicing. Once the steak has rested, cut it into 12 even slices. Pro Tip: Resting your steak for as long as you have cooked it allows the juices to have time to redistribute rather than spilling all over your cutting board, resulting in a juicier more tender steak. How to Make Creamy Horseradish Sauce While the steak is resting, prepare the sauce. In a medium size bowl, mix together 1/2 cup sour cream, the juice of 1/2 a lemon, 2 Tbsp chopped chives, and 1 Tbsp prepared horseradish. For a stronger flavored, spicier sauce, add more horseradish (be careful, it can become overpowering pretty quickly). Assembling the Steak Crostini To assemble, top each crostini with a slice of steak, a dollop of sauce and garnish with fresh chopped chives. Serve any extra sauce on the side for dipping. Can this be made ahead of time You could definitely make the crostini and the sauce a couple of days in advance, but the steak needs to be made just before serving. Store the crostini at room temperature in a zip lock bag and refrigerate the sauce until ready to assemble.  If you like this recipe, you might also like my Artichoke Crostini recipe. For more recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! Follow us on Facebook, Pinterest and Instagram! Crostini topped with tender filet mignon and a creamy horseradish sauce

Cheesy Chicken and Broccoli Spaghetti Squash Bake

Cheesy Chicken and Broccoli Spaghetti Squash Bake is an easy low carb casserole dish that you’re sure to love! If you’re on a low carb diet, or just cutting back on the carbs, this recipe is a must try! Spaghetti squash is a great low carb alternative to spaghetti noodles. Because it is mild flavored, it is a versatile ingredient that goes with just about any combination of flavors. Although it takes awhile to cook, once it’s done, you can put together a delicious meal in a short period of time.  HOW TO CUT A SPAGHETTI SQUASH First, lay the spaghetti squash on its’ side. Carefully cut the stem end off. Next, for a stable base, stand the squash upright on the cut end and slice lengthwise from top to bottom. To be safe, make sure your fingers are above the knife at all times. Finally, using a spoon, remove the seeds. HOW TO COOK SPAGHETTI SQUASH There are several ways to cook a spaghetti squash, however, different cooking methods result in different textures and varying levels of moisture. For quick cooking, cut the squash in half, remove the seeds and microwave for 15 minutes. Be sure not to microwave the squash whole, or it might explode. To boil the squash, bring a large pot of salted water to a boil, cut the squash in half, remove the seeds and boil slowly for 30 minutes. Finally, the squash can be cut in half lengthwise or crosswise, seeds removed, and baked in the oven at 400 degrees for 45 minutes to 1 hour, cut side down. Squash is difficult to cut. In order to avoid cutting it, you can bake it whole in the oven at 400 degrees for 1 – 1.5 hours, or perforate the exterior of the whole squash with a small knife or fork, add the squash and a small amount of water to a slow cooker and cook on low for 4-6 hours. When microwaved, boiled, or cooked whole, the spaghetti squash tends to be less firm and have more moisture. My favorite method for cooking spaghetti squash is to cut it in half lengthwise, remove the seeds, and bake on a rack on a baking sheet, cut side down. This results in a firm texture with minimal moisture as the moisture falls onto the baking sheet. Without the baking rack, the squash would rest in the moisture that is released and become soggy. Once baked, the spaghetti squash can be flaked or pulled into spaghetti like ribbons and seasoned with salt. The texture won’t be confused with spaghetti noodles, but it does add a nice texture to any dish. HOW TO MAKE Cheesy Chicken and Broccoli Spaghetti Squash Bake Preheat the oven to 400 degrees and bake the cut and seeded squash cut side down on a rack on a baking sheet for 45 minutes to 1 hour depending on the size of the squash. When the squash is done, let it cool, use a fork to pull it into spaghetti like ribbons, and season with salt. While the squash is baking, cut 2 stalks of broccoli into bite size florets, boil in salted water for 1 minute, remove from the boiling water, and set aside. When the spaghetti squash is done and pulled into ribbons, make the sauce by adding two cloves minced garlic, 1/2 cup low sodium chicken broth, 1/4 cup part skim ricotta cheese, and 1 tsp salt to a large skillet and cook over medium heat, stirring constantly, until the sauce is combined. Stir in 1/4 cup non fat Greek yogurt. To the sauce, add the spaghetti squash, the broccoli, 1 cooked and cubed boneless skinless chicken breast (to cook the chicken, sear the chicken at medium high heat for 2 minutes on each side, then bake in a preheated oven at 375 degrees for 8 minutes), and 1 cup mozzarella cheese. Stir together, taste, and add more salt if needed. Pro Tip: For a short cut, cube the breast meat from a rotisserie chicken. Transfer to an oven safe baking dish and top with another cup of mozzarella cheese.  Bake at 350 degrees for 15 minutes. Turn the oven to broil for about 2 minutes, until the top is browned. OTHER SPAGHETTI SQUASH CASSEROLE COMBINATIONS In place of mozzarella, chicken, and broccoli try: gruyere, chicken, and mushrooms swiss, ham, and asparagus provolone, sausage, and bell peppers This is such a versatile recipe. Once you have the baked spaghetti squash and the sauce, add whatever combinations of cheese, cooked protein, and partially cooked veggies you like. Enjoy! If you like this low carb recipe, you might also like: Mexican Zucchini Boats Beef Crust Pizza Oven Roasted Garlic Cilantro Lime Shrimp Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Cheesy Chicken and Broccoli Spaghetti Squash Bake is an easy low carb casserole dish that you’re sure to love! If you’re on a low carb diet, or just cutting back on the carbs, this recipe is a must try!

Peanut Butter Kiss Your Sweetheart Cookies

Peanut Butter Kiss Your Sweetheart Cookies are the perfect way to say I love you! These soft, chewy peanut butter cookies with a sweet chocolate “kiss” on top are sure to show that special someone just how much you care. There are a lot of great food combinations…peanut butter and jelly, chips and dip, macaroni and cheese, brownies and ice cream, but there is nothing better than combining peanut butter with chocolate! These pillowy, buttery peanut butter cookies dusted with sugar and “kissed” with milk chocolate will not disappoint. INGREDIENTS Hershey Kisses – For that sweet chocolate “kiss” on top Butter – Completely melted Peanut Butter – I like creamy but for extra texture use crunchy Sugar – Both white and brown sugars Eggs – For moist cookies Milk – For a softer crumb and to help with browning Vanilla Extract – The real stuff tastes best Flour – All purpose for this recipe Baking Soda – For leavening Salt – To bring out the flavors HOW TO MAKE PEANUT BUTTER KISS YOUR SWEETHEART COOKES Preheat the oven to 375 degrees. Then, remove the foil from 36 Hershey Kisses.   In a large mixing bowl with a hand mixer or in a stand mixer, beat together 2 sticks melted butter and 1 1/2 cups peanut butter until blended.  Add 2/3 cup granulated sugar and 2/3 cup firmly packed brown sugar and beat until fluffy. Next add 2 eggs, 1/4 cup milk, and 2 tsp vanilla extract and beat until combined. In a separate bowl combine 3 cups all purpose flour, 2 tsp baking soda, and 1 tsp salt. Gradually beat dry ingredients into the peanut butter mixture. Shape the dough into golf ball sized rounds, roll each one in granulated sugar, and place on an ungreased baking sheet. Bake for 8 – 10 minutes, until golden brown. Remove from oven and immediately press a Hershey Kiss into the center of each cookie. Allow the cookies to cool for a couple of minutes on the baking sheet to set up.  Finally, transfer the cookies to a wire rack to cool completely and enjoy! STORAGE Store the cookies at room temperature in an air tight container for 3-5 days. Cookies can be frozen in an air tight freezer safe container for a month. Thaw at room temperature so the Hershey Kisses don’t melt. If you like this recipe, you might also like: SNICKERDOODLE COOKIES or M&M COOKIES. For more simple, yet delicious recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! Stay updated by following us on Facebook, Pinterest and Instagram! Pillowy, buttery peanut butter cookies dusted with sugar and "kissed" with milk chocolate.

Skinny Chocolate Frappe

Satisfy your caffeine craving in just 5 minutes with this Skinny Chocolate Frappe recipe. For less than 100 calories you can enjoy this delicious, guilt free beverage any time you need a little pick me up! I was recently approached by Javy Coffee to develop a recipe using their product. I love Javy Coffee! Just heat up a cup of water and add a couple of teaspoons of their coffee concentrate for a delicious cup of morning joe. I’m not being compensated for this post, I developed this recipe and wrote the post because I really like the product. My favorite recipes are those that are simple and use just a few ingredients. That’s what makes this Skinny Chocolate Frappe recipe so great! Just 5 ingredients tossed in the blender and mixed until smooth creates this indulgent treat that can be enjoyed as often as you like.  Ingredients Ice – water in its’ solid form  Unsweetened Vanilla Coconut Milk – a low calorie substitute for heavy cream Chocolate Syrup – use just a small amount for its’ sweetness and chocolate flavor Javy Coffee Concentrate – a coffee concentrate that is “easy, affordable, and extremely tasty” Natural no calorie sweetener such as stevia – start with just a little, taste, and add more if needed Add all the ingredients to the blender and mix until smooth. You no longer need to visit the golden arches to treat yourself. Make this tasty treat at home and save yourself a lot of time, money, and calories! If you like this recipe, you might also like to try my Tropical Strawberry Milkshake For more simple, delicious recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! Be sure to follow us on Facebook, Pinterest and Instagram! Satisfy your caffeine craving for less than 100 calories in just 5 minutes with this delicious, guilt free Skinny Chocolate Frappe recipe | Drink Javy

Homemade Low Calorie Buttermilk Ranch Dressing

Homemade Low Calorie Buttermilk Ranch Dressing is so simple to make and tastes so much better than anything you can get from a plastic bottle at the grocery store. This creamy, tangy dressing made with nonfat greek yogurt, buttermilk, and fresh herbs can be put together in less than 10 minutes! For the BEST homemade, restaurant quality buttermilk ranch dressing, give this quick and easy recipe a try! Ranch dressing has to be the most popular salad dressing of all time. This easy recipe is not only a perfect salad dressing, but it makes a delicious dip or sauce for almost any savory food. Dip your pizza, bread sticks, chicken wings, or raw veggies in it. Pour it over corn on the cob or baked or roasted potatoes. Add it to a lettuce wrap or sandwich. Stir it into pasta or pasta salad. I can’t think of a single savory dish that wouldn’t taste better with a drizzle of ranch dressing. WHAT MAKES THIS RECIPE LOW CALORIE Ranch dressing is typically made with sour cream. By using nonfat greek yogurt rather than sour cream, the calories are cut by over two thirds, making this a “skinny” alternative that tastes just as great. You won’t miss the fat from the sour cream one bit! With only 30 calories per tablespoon, you can indulge guilt free! FRESH OR DRIED HERBS There are pros and cons to both fresh and dried herbs. Fresh herbs have more flavor and add a freshness to your recipe however, they are perishable and store for only about 5 days in the refrigerator, making them more expensive and less convenient. Dried herbs lose some of their flavor during the drying process, but they store at room temperature for an extended period of time, making them less expensive and more convenient. Although dried herbs lose some of their flavor when dried, the flavor is concentrated. When substituting dried herbs for fresh herbs, use only 1/3 the amount of dried herbs.  HOW TO MAKE HOMEMADE LOW CALORIE BUTTERMILK RANCH DRESSING To a blender or food processor, add 1 cup nonfat greek yogurt, 1/2 cup mayonnaise, 1/2 cup buttermilk, 1 tbsp apple cider vinegar, 1 tbsp roughly chopped fresh parsley, 1 tbsp roughly chopped fresh dill, 1 tbsp roughly chopped fresh chives, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp ground black pepper. Blend until all the herbs are chopped and the dressing is combined.  To substitute dried herbs for fresh herbs, use 1 tsp dried parsley, 1 tsp dried dill, and 1 tsp dried chives. Pro Tip: If substituting dried herbs for fresh, let the dressing sit overnight to allow the dried herbs to reconstitute or reabsorb the moisture that was removed during the drying process. BUTTERMILK SUBSTITUTES No buttermilk on hand? No problem! To make a buttermilk substitute, try one of the following: To a liquid measuring cup, add 1 1/2 tsp white vinegar, then fill to 1/2 cup with milk To a liquid measuring cup, add 1 1/2 tsp lemon juice, then fill to 1/2 cup with milk To a liquid measuring cup, add 3/4 tsp cream of tartar, then fill to 1/2 cup with milk Stir and let sit 5-10 minutes, long enough to let the milk thicken and curdle. Pro Tip: To make the dressing without a blender or food processor, finely chop the fresh herbs and whisk all ingredients together in a bowl or shake them in a sealed jar until the dressing is combined. Refrigerate in an air tight container for 2 hours before serving. The dressing will thicken to the perfect pourable consistency as it chills. HOW LONG WILL HOMEMADE LOW CALORIE BUTTERMILK RANCH DRESSING KEEP Store your dressing in an air tight container in the refrigerator for 7-10 days. It is not recommended that the dressing be frozen. If you like this recipe, you might also like: Homemade Mayonnaise Blender Hollandaise Sauce Made 3 Ways Homemade Hot Sauce Homemade BBQ Sauce Homemade Caramel Sauce For more simple, delicious recipes like this one, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! To stay updated, be sure to follow us on Facebook, Pinterest and Instagram! This creamy, tangy dressing made with nonfat greek yogurt, buttermilk, and fresh herbs can be put together in less than 10 minutes! For the BEST homemade, restaurant quality buttermilk ranch dressing, give this quick and easy recipe a try!

Cauliflower Rice with Bacon and Peas

Cauliflower Rice with Bacon and Peas is a quick and easy recipe that is healthy, filling, flavorful, and satisfying and can be whipped up in no time at all! This cauliflower rice recipe, using frozen cauliflower rice, a tasty low carb substitute for white rice, is sure to become a staple in your diet. If you haven’t tried cauliflower rice, a great low carb substitute for white rice, you definitely need to! It is light and airy with a chewy texture that is surprisingly similar to white rice, it is super filling, and it pairs well with nearly any flavor combination. Saving on carbs and getting more veggies into your diet is a win win! I love the simplicity and the versatility of this recipe. Once you have the basic recipe down, you can change up the mix ins (bacon, peas, and parmesan cheese in this case) for a completely different dish every time. HOW TO MAKE CAULIFLOWER RICE For simplicity, I used store bought, frozen cauliflower rice from a bag, but it is pretty simple to make yourself. Cut a head of cauliflower into small florets: add to a food processor and pulse until it resembles rice add to a blender and pulse until it resembles rice using the medium size holes on a box grater, grate the florets into rice size pieces. Pro Tip: When using a food processor or blender, work in small batches or the cauliflower will become mushy near the bottom. STEP BY STEP INSTRUCTIONS FOR CAULIFLOWER RICE WITH BACON AND PEAS If using frozen cauliflower rice, add 2 bags or 24 ounces to a fine mesh sieve and run under warm water to thaw Wrap the thawed rice or freshly made rice in a dish towel and squeeze out as much moisture as possible Over medium heat, add 1 tbsp oil to a skillet and warm Add one small chopped shallot to the oil and cook 3-5 minutes, until tender Add the cauliflower and toss to coat Add 1 cup chicken broth and heat 3-5 minutes, until warm Add 1/2 cup heavy cream, 1/2 cup parmesan cheese, 4 strips cooked diced bacon, 1 cup frozen peas, the zest of 1 lemon, and 1 1/2 tsp salt and continue cooking 3-5 minutes, until the peas are warmed Divide into 4 servings and garnish each with parmesan cheese and chopped chives. Once you give this a try, you’ll never miss the rice…or the carbs again! VARIATIONS To change up the recipe, instead of adding parmesan cheese, bacon and peas, try: cheddar cheese, chicken, and broccoli gruyere cheese, ham, and scallions parmesan cheese, tomato, and asparagus cheddar cheese, shrimp, and corn goat cheese, spinach, and mushrooms. The possibilities are only limited by your imagination. Be sure your mix ins are thawed, drained, and cooked prior to adding them to the cauliflower so that no extra moisture is introduced and they only need to warm through. HOW LONG DOES CAULIFLOWER RICE WITH BACON AND PEAS LAST Cauliflower tends to develop a sulfur smell when stored, so it is best to make only as much as you will serve.  You might also like: Creamy Cauliflower If you like this recipe, subscribe to Artzy Foodie to get more tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Cauliflower Rice with Bacon and Peas is a quick and easy recipe that is healthy, filling, flavorful, and satisfying and can be whipped up in no time at all!

Creamy Dreamy Peanut Butter Frosting

Quick and easy Creamy Dreamy Peanut Butter Frosting, made in just 5 minutes with only 3 ingredients, is so delicious that you’ll be eating it by the spoonful! Although it is perfect for frosting chocolate cake, cupcakes, or brownies, it is hard to resist eating it right out of the bowl! This is one of our families favorite frosting recipes, which I love because it couldn’t be any simpler to make. Not only is it super easy to make, it is incredibly addictive and so versatile! We all know that peanut butter is the perfect compliment to chocolate, but this frosting also makes a really great spread for toast, bagels, pancakes, or waffles and even makes a tasty dip for apple slices. HOW TO MAKE CREAMY DREAMY PEANUT BUTTER FROSTING To a large bowl or stand mixer, add 1 cup of creamy peanut butter, a 14 ounce can of sweetened condensed milk, and one 8 ounce brick of cream cheese.  Pro Tip: Make sure all ingredients are at room temperature for the smoothest texture. Pro Tip: Sweetened creamy peanut butter is best for this recipe. Chunky or natural peanut butter will not create a smooth texture. Using an electric hand mixer or a stand mixer, mix until smooth and creamy. This recipe makes approximately 3 cups of frosting, which will frost two 9X13 single layer cakes, one layered cake, or 24 cupcakes. HOW LONG DOES CREAMY DREAMY PEANUT BUTTER FROSTING LAST Store your frosting in an air tight container in the refrigerator for 1-2 weeks or put in a freezer safe container and keep frozen for up to 3 months. When ready to use, thaw overnight in the refrigerator. If you like this recipe, you might also like Dark Chocolate Cupcakes with Salted Caramel Frosting. Creamy Dreamy Peanut Butter Frosting would be great on these super moist dark chocolate cupcakes! For more simple, delicious recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! Stay updated by following us on Facebook, Pinterest and Instagram! Quick and easy Creamy Dreamy Peanut Butter Frosting, made in just 5 minutes with only 3 ingredients, is so delicious that you'll be eating it by the spoonful! Although it is perfect for frosting chocolate cake, cupcakes, or brownies, it is hard to resist eating it right out of the bowl!

Spicy Chimichurri Sauce

This easy recipe for the best Spicy Chimichurri Sauce will become your new favorite dressing to give a garlicky, tangy kick of flavor to your steak, chicken, fish, pork, pasta, grains, or vegetables! This simple, yet versatile sauce can be put together in less than 10 minutes. Add everything to the food processor, blend, and enjoy! Chimichurri sauce is a super easy way to add instant flavor to almost any dish you’re cooking up. This spicy, herby, garlicky, tangy sauce not only works great as a sauce, but can also be used as a dressing or marinade. Make a large batch and use it all week long for a variety of flavorful gourmet tasting meals. Chimichurri sauce originated in Argentina and is traditionally served with steak. Authentic chimichurri has just a few ingredients…parsley, garlic, oregano, salt, crushed red pepper, vinegar, and oil. This recipe is a slight variation with a few extra ingredients added for a bolder flavor.  HOW TO MAKE SPICY CHIMICHURRI SAUCE To a blender or food processor, add 1/2 bunch of roughly chopped Italian parsley, 1/2 bunch of roughly chopped cilantro, 1 roughly chopped shallot, 1 roughly chopped serrano pepper, 2 roughly chopped cloves of garlic, 2 tsp dried oregano, 2 tsp capers, 1/4 tsp salt, 1/4 cup red wine vinegar, and 1/2 cup oil. Pulse the blender or food processor, scraping down the sides as needed, until a sauce is formed. Do not blend too much. The sauce should be slightly chunky. Pro Tip: For a less spicy sauce, omit the serrano pepper and add only 1 clove of garlic. OTHER METHODS FOR MAKING CHIMICHURRI SAUCE A blender or food processor is not necessary. You could also finely chop the herbs, shallot, pepper, garlic, and  capers, add everything to a jar, seal it with a lid, and shake. Shaking the jar will emulsify the sauce just as a blender or food processor would do.  Another, more authentic way to make chimichurri sauce is to use a mortar and pestle. Add the dry ingredients and grind them up by twisting back and forth, then add the vinegar and oil and mash until the sauce is formed. HOW LONG DOES CHIMICHURRI SAUCE KEEP Because of the vinegar, which acts as a preservative, chimichurri will keep up to 2 weeks in an airtight container in the refrigerator. As the sauce sits in the refrigerator, the herbs may become a darker color, but it will still be just as flavorful as when freshly made. To freeze, add the sauce to ice cube trays, once the cubes are solid, store them in a freezer bag for up to 3 months. Thaw them overnight in the refrigerator or on the counter at room temperature. USES FOR CHIMICHURRI SAUCE Although chimichurri is traditionally served as a sauce for grilled meats, it is delicious on just about anything. Marinate steak or chicken Use as a sauce for any protein Stir into pasta salad Add to any grain  Use as a dressing for grilled or roasted vegetables Use as a spread for crusty bread Add to greek yogurt or sour cream for a dip Use as a salad dressing Brighten up the flavor of almost any dish with this simple Spicy Chimichurri Sauce recipe! If you have other uses for this super versatile sauce, please share in the comments below 😋. If you like this recipe, you might also like: Homemade BBQ Sauce Homemade Hot Sauce Miso Ginger Sauce Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! Stay updated by following us on Facebook, Pinterest and Instagram! This easy recipe for the best Spicy Chimichurri Sauce will become your new favorite dressing to give a garlicky, tangy kick of flavor to your steak, chicken, fish, pork, pasta, grains, or vegetables! This simple, yet versatile sauce can be put together in less than 10 minutes. Add everything to the food processor, blend, and enjoy!

BLT With Smashed Avocado

This recipe for the ultimate BLT With Smashed Avocado is a modern twist on the classic bacon, lettuce, and tomato sandwich. Made with hearty multigrain bread, peppery arugula, juicy heirloom tomatoes, and creamy smashed avocado, this sandwich has been taken to a whole new level! This is the best BLT ever!!! The heartiness of the multigrain bread holds up to all the sandwich fillings, while still being soft on the inside. The arugula, which has been substituted for iceberg lettuce adds the perfect amount of spice, the firm heirloom tomatoes are super juicy and flavorful, and the creamy texture of the smashed avocado takes this BLT over the top! HOW TO MAKE THE ULTIMATE BLT WITH SMASHED AVOCADO In a skillet, cook 6 strips of bacon over medium high heat 4-5 minutes on each side, until crispy and remove the bacon from the pan. In the same skillet, over medium heat melt 1 tbsp of butter. Spread the outside of 2 pieces of multigrain bread with 1 tbsp mayonnaise per slice of bread. Put the bread, mayonnaise side down in the skillet with the melted butter and toast until golden brown, about 5 minutes. Pro Tip: Because multigrain bread adds texture to your sandwich and toasts up nicely on the outside, while retaining a good chew on the inside, it is a great choice of bread for any toasted sandwich. Pro Tip: Using the combination of butter and mayonnaise to toast the outside of the bread makes the perfect crispy crunch. In a small bowl, use a fork and smash half of an avocado, then sprinkle with salt. HOW TO STACK THE ULTIMATE BLT WITH SMASHED AVOCADO How you stack the sandwich is important. You don’t want the bread to become soggy from the moisture in the tomatoes. For the perfect stack: spread 1 tbsp mayonnaise on the un toasted side of one piece of bread top with 3 strips of bacon, 1/4 cup arugula, 2 slices of heirloom tomato, another 1/4 cup arugula, and the remaining 3 strips of bacon spread the smashed avocado on the un toasted side of the second slice of bread and top the sandwich. By stacking in this order, the bacon on the bottom works as a barrier to keep the the bottom slice of bread crispy, while you are able to fully enjoy the creamy texture of the smashed avocado on the top slice of bread.  If you like this sandwich, you might also like some of my other sandwich recipes. For more recipes like this, subscribe to Artzy Foodie! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram!   This recipe for the ultimate BLT With Smashed Avocado is a modern twist on the classic bacon, lettuce, and tomato sandwich. Made with hearty multigrain bread, peppery arugula, juicy heirloom tomatoes, and creamy smashed avocado, this sandwich has been taken to a whole new level!

Snickerdoodle Cookies

These homemade, soft and chewy snickerdoodle cookies with the perfect hint of cinnamon and sugar are super easy to make and can be ready in less than 30 minutes. No need to chill the dough, just mix and bake! This simple, foolproof snickerdoodle cookie recipe turns out a buttery cookie with a fluffy, pillowy texture every time! If you’re like me and don’t like desserts to be too sweet, you’re going to love these cookies! What is the difference between snickerdoodle cookies and sugar cookies? Snickerdoodle cookies are similar to sugar cookies. The differences are the addition of cream of tarter which adds a tangy flavor and a chewier texture, and the cinnamon sugar coating, . What is cream of tartar? Cream of tartar is a powdery acid that works as a stabilizer. Adding cream of tartar to your recipe stops sugar crystals from binding together, which makes them crunchy. This is what gives the snickerdoodle it’s chewy texture and tangy flavor. How to make snickerdoodle cookies In a large bowl, mix together 1 cup sugar, 1/2 cup firmly packed brown sugar, 1 1/2 sticks melted butter, 2 eggs, and 1 tsp vanilla extract. Add 2 3/4 cups all purpose flour, 2 tsp cream of tartar, 1 tsp baking powder, and 1/2 tsp salt and mix together. Pro Tip: The brown sugar adds extra moisture, making the cookies softer. Form the dough into golf ball size rounds. You should get 24 cookies. In a small bowl, mix together 1/4 cup sugar and 2 tsp cinnamon.  Many snickerdoodle recipes require that the dough be chilled prior to baking. With this recipe, that is not necessary.  Roll each cookie into the cinnamon sugar recipe, place on an un greased baking sheet, and smash each cookie down. Bake at 400 degrees for 12 minutes. Be careful not to over bake the cookies. They should be slightly under baked for the softest, chewiest texture. Transfer the cookies to a baking rack to cool compeletly. How to store snickerdoodle cookies Store your cookies in an air tight container with a piece of bread for 3-5 days (if they last that long). The bread will absorb any air in the container, keeping the cookies soft and chewy. Can I freeze snickerdoodle cookies? Snickerdoodle cookies freeze really well. Add them to a freezer safe container and freeze for up to 3 months. Remove them from the freezer and leave them on the countertop to thaw. If you like this recipe, you might also like M&M Cookies Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! These homemade, soft and chewy snickerdoodle cookies with the perfect hint of cinnamon and sugar are super easy to make and can be ready in less than 30 minutes. No need to chill the dough, just mix and bake! This simple, foolproof snickerdoodle cookie recipe turns out a buttery cookie with a fluffy, pillowy texture every time!

Lasagna

Corn on the Cob

Sweet corn with salty cotija cheese and garlic lime butter makes the perfect side for any summer barbecue! This super easy oven baked corn on the cob is a must for your next cookout! Nothing says summer like biting into an ear of sweet, juicy corn on the cob! Grilled, boiled, steamed, baked, microwaved, however you cook it, however you top it, it’s always delicious! When is corn on the cob at its best Corn on the cob is at its best when it is in season, which is during the warm summer months of May through September. The fresher the corn, the better it is. Some vegetables such as tomatoes develop more flavor as they ripen off the vine, but that’s not the case with corn. Corn is at its best immediately after being picked. Pro Tip: The most fresh corn will have some weight to it, will have tight green husks, and the silk will look fresh rather than dried out How to Shuck Corn To easily clean your corn, peel back the tough outer leaves until you get to the thinner layer of inner leaves. Peel back the leaves, keeping them attached. When the top few rows of kernels are exposed, grasp the tassel of the silks and firmly pull them straight down. That should remove most of the silks. Use a toothbrush to remove any remaining silks. How to Make Corn on the Cob in the Oven In a saucepan or in the microwave, melt 4 tbsp butter. To the melted butter, add the zest and juice of 1 lime and 2 cloves of minced garlic. Brush the ears of corn with half of the butter and cover with the husks. Bake at 350 degrees for 30 minutes.  Remove the corn from the oven. Peel back the husks, tie them off with butcher’s twine, and brush each ear with the remaining butter. Finally, top each ear of corn with crumbled cotija cheese, chopped cilantro, and chopped chives. Other simple, yet delicious sides you might like for your next barbecue: Grilled Corn Salad Potato Salad Mayo Free Pasta Salad Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Sweet corn with salty cotija cheese and garlic lime butter makes the perfect side for any summer barbecue! This super easy oven baked corn on the cob is a must for your next cookout!

One Pot Red Beans and Rice With Sausage

Full of Cajun flavors, One Pot Red Beans and Rice With Sausage is so hearty and so comforting! Made on the stove top in a dutch oven, this easy red beans and rice recipe has only a few more steps than making rice. With just a few substitutions it can be made meatless, gluten free, or vegetarian!  Traditionally, in the South, red beans and rice was served on Mondays, which was laundry day. A pot of beans could simmer all day while laundry was being done. This simple version of the Louisiana classic is super easy and super delicious, and only takes an hour to make! Sausage This recipe calls for Andouille sausage, which is a staple in Cajun cooking. Andouille sausage is a smoked, spicy pork sausage. Any pre-cooked sausage will work. A good substitute would be Spanish Chorizo. Pro Tip: For a less spicy option use Kielbasa.  The Holy Trinity The holy trinity of Southern cooking is a combination of onion, celery, bell pepper, and sometimes garlic. This combination is the base of almost every Cajun or Creole main dish, and is a Louisiana variant of the French mirepoix, made with onions, celery, and carrots. How To Make One Pot Red Beans and Rice With Sausage Heat 1 tbsp oil in a large dutch oven over medium heat. Add 3/4 pound Andouille sausage, cut into 1/2 inch pieces, and cook until browned, about 5 minutes. For a meatless or vegetarian dish, omit the sausage. Add the holy trinity, which is 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped bell pepper and cook until the vegetables are translucent, about 5-7 minutes. Next, add 2 cloves minced garlic and cook another minute, until fragrant. Finally, add 2 1/4 cups chicken broth, 1 /12 cups long grain white rice, 2 cans drained and rinsed kidney beans, 1 tsp hot sauce, 1 bay leaf, and 1 tsp salt. Stir, and over medium high heat, bring to a boil. While bringing to a boil, stir occasionally so that the rice doesn’t burn on the bottom of the pan. Once it comes to a boil, reduce the heat to low, cover and simmer 20 minutes. Pro Tip: Using a long grain rice will result in light fluffy rice. Shorter grain rices will clump together and be sticky. For a gluten free dish, use gluten free chicken broth. For a vegetarian dish, substitute water or vegetable broth for the chicken broth. Take the dutch oven off the heat and let it rest 10 minutes. Be sure to leave the lid on. No peeking.  Uncover, remove the bay leaf, and fluff the rice with a fork. Garnish with some sliced green onions or chopped parsley, which are typical Cajun garnishes, and enjoy a bowl of smoky, spicy red beans and rice! If you like this spicy one pot recipe, you might also like Spicy Buffalo Chicken Chili. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Full of Cajun flavors, One Pot Red Beans and Rice With Sausage is so hearty and so comforting! Made on the stove top in a dutch oven, this easy red beans and rice recipe has only a few more steps than making rice. With just a few substitutions it can be made meatless, gluten free, or vegetarian! 

Rosemary, Garlic, and Parmesan Smashed Potatoes

Easy Roasted Rosemary, Garlic, and Parmesan Smashed Potatoes are one of the most simple and most delicious side dishes ever! No need to peel the potatoes…just boil, smash, season, and roast.  These potatoes are the perfect side dish for any meal! They go great with fish, chicken, steak, or even salad. Once you have the technique down, this versatile recipe can be changed up with different seasonings or cheese, or both to satisfy whatever flavors you are craving.  What kind of potato works best Waxy potatoes such as red potatoes or yukon gold potatoes are best for this recipe. For the best crispy skin to fluffy inside potato ratio, use small potatoes about the size of a golf ball. How to make smashed potatoes Making smashed potatoes is not necessarily quick, but the process is super easy. Once you learn the basic recipe, the possibilities are endless! First, wash the potatoes. Next, to a large pot add 1 pound of small baby red or small yukon gold potatoes, 1 tbsp salt and cover with water. For this recipe, toss in half a lemon, a sprig of rosemary, and a couple of smashed cloves of garlic. If you’re making a variation on this recipe, omit the lemon and rosemary. But why would you ever leave out the garlic? Bring to a boil and cook until the potatoes are fork tender, about 15 minutes. Pro Tip: If a fork can pierce the potato with little resistance, it is fork tender. Drain the potatoes and allow them to dry. Drizzle a baking sheet with 2 tbsp oil. Place the dried potatoes on the baking sheet. Using a mason jar, a measuring cup, a glass, or a potato masher smash each potato until it is about 1/2 inch thick. The Seasoning In a small bowl, mix together 1 clove minced garlic, 1 tsp minced fresh rosemary, the zest of half a lemon, and 1 tsp salt. Pro Tip: If using dried rosemary, use only 1/4 tsp. Dried herbs are more potent than fresh herbs. Add to the baking sheet and toss the potatoes with the oil and seasoning mix. Bake the potatoes at 400 degrees for 25 minutes. Remove the potatoes from the oven and sprinkle over 1/4 cup fresh grated parmesan cheese. Freshly grated parmesan cheese is a must! The parmesan cheese in the plastic container won’t melt. Put the potatoes back in the oven for another 3-5 minutes until the cheese melts. The end result is a perfectly cooked potato that is crispy on the outside and tender and fluffy on the inside. Enjoy! Other flavor combinations Thyme has a milder flavor than rosemary and could easily be substituted in this recipe. Other herb and cheese combinations include: Sage and Cheddar cheese Basil and Feta cheese (don’t cook the basil, sprinkle it over the top after the potatoes finish baking) Oregano and Monterey Jack cheese Chives and Cheddar cheese ( bacon and a little sour cream would be a great addition to this combination!) Other potato recipes include: Twice Baked Potatoes Garlic Mashed Potatoes Brûléed Potatoes Hash Brown Casserole Potato Salad Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Easy Roasted Rosemary, Garlic, and Parmesan Smashed Potatoes are one of the most simple and most delicious side dishes ever! No need to peel the potatoes…just boil, smash, season, and roast. Pair these crispy potatoes with fish, chicken, steak or even salad!

Caesar Salad Sandwich

A super delicious Caesar Salad Sandwich allows to have your salad and sandwich all in one! Caesar salad tossed in a light and tangy dressing, made without raw eggs, stuffed inside a toasted garlic ciabatta makes the perfect sandwich! There’s something amazing that happens when you put cold Caesar salad inside a warm, crispy loaf of garlicky bread. This is a sandwich that my kids absolutely love! It’s a great way to get them to eat something green and to enjoy it! CAESAR SALAD DRESSING You probably have most of the ingredients for the salad dressing on hand. Mix together 1/4 cup olive oil, 1 tsp anchovy paste (you may not have that on hand), 2 tbsp lemon juice, 1 large clove or 2 small cloves of grated garlic, 3 dashes of hot sauce, 1 tsp dijon mustard, 1/2 tsp worcestershire sauce, 3/4 tsp salt, and 1/4 tsp ground black pepper. I know anchovy paste sounds a little crazy, but it adds great flavor, and I promise you won’t be able to identify it in the dressing. You can put everything in a food processor or a blender, but my favorite way to mix is to put the ingredients in a mason jar and shake until everything is thoroughly mixed. THE LETTUCE This recipe calls for crunchy Romaine lettuce cut into bite size pieces. Be sure to wash the lettuce thoroughly, even if you’re using organic lettuce. Often, I find bugs in organic lettuce, which can ruin an appetite really quickly. If you’re not using organic lettuce, you’ll want to be sure to wash off any pesticides that may be on the lettuce. A salad spinner works really well for this job. In a large bowl, toss the lettuce and the dressing together with 1/4 cup grated parmesan cheese to complete the sandwich filling. The Bread Choose a loaf of bread that is long so that you have room to stuff the salad inside of it. A semolina loaf, a baguette, a french loaf, or ciabatta bread all work great.   Cut the loaf in half and using a knife, a spoon, or even your fingers, hollow out the center of each half of the bread. Brush the insides of the bread with oil, then sprinkle into the cavity some salt, pepper, and garlic powder and bake at 350 degrees for 10 minutes. Assembling the sandwich After the bread has toasted, stuff as much salad as you can into the center of each half of the loaf of bread and enjoy! Variations Add chicken, shrimp, or salmon to the Caesar salad or substitute: Greek Chicken Salad Egg salad Chicken salad Other Sandwich Recipes You May Like Toasted Roasted Veggie and Brie Sandwich Reuben Sandwich Big Juicy Hamburger With Secret Sauce For more recipes like this, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! Stay updated by following us on Facebook, Pinterest and Instagram! A super delicious Caesar Salad Sandwich allows to have your salad and sandwich all in one! Caesar salad tossed in a light and tangy dressing, stuffed inside a toasted garlic ciabatta makes the perfect sandwich!

Chia Pudding

Chia pudding, loaded with antioxidants, fiber, protein, and omega-3’s is a healthy, gluten free breakfast or snack that can be prepared in just minutes. Because it will last a week in the refrigerator, it is great for meal prep! Make a large batch on Sunday and enjoy a delicious breakfast all week long! Chia seeds have so many health benefits! As one of the healthiest foods on the planet, adding these to your diet will help both your body and your brain. Not only are they healthy for you, they expand in your stomach, making you feel full longer. Mixing them into this creamy pudding with a hint of sweetness, juicy berries, and crunchy nuts is a great way to incorporate them into your diet. Healthy eating has never tasted so good! How To Make Chia Pudding Whisk together 1 cup unsweetened vanilla coconut milk, 1 cup non fat greek yogurt, 2 tbsp honey, 1 tsp vanilla extract, and 1/8 salt until just blended. Stir in 1/4 cup chia seeds. Let the mixture stand out on the counter for about 20 minutes to allow the chia seeds to plump up. Finally, stir to redistribute the chia seeds, and refrigerate 2 hours to overnight. Pro Tip: Substitute unsweetened almond milk or cashew milk for the coconut milk. For meal prep, portion out your chia pudding in sealable containers. Just before serving, top with fresh or frozen berries and nuts for some crunch. Finally, add a little drizzle of honey. Do yourself a favor and whip up a batch of delicious chia pudding. Your body and your brain will thank you. If you like this recipe, you might also like, Hearty Breakfast Burritos which are also great for meal prep. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Chia pudding, loaded with antioxidants, fiber, protein, and omega-3's is a healthy, gluten free breakfast or snack that can be prepared in just minutes. Because it will last a week in the refrigerator, it is great for meal prep! Make a large batch on Sunday and enjoy a delicious breakfast all week long!

Chili Mac

Chili Mac is the ultimate mash up combining two of my favorite comfort foods, macaroni and cheese and chili! The whole family is going to love this pot of cheesy, beefy goodness! This is not a box of Kraft macaroni and cheese and a can of Hormel chili mixed together, and it’s not chili with pasta, topped with some cheese. This is real deal chili mac! I’ve seen a lot of one pot chili mac recipes but that’s not what this is. This recipe will take more than 1 pot, but it’s so worth it. When homemade spicy mac and cheese is combined with tangy beef chili something magical happens! For the SPICY MAC AND CHEESE Cook 8 ounces ziti pasta according to package directions, adding 1 tbsp salt to the water. Drain and set aside. Pro Tip: Ziti noodles are a hearty noodle with ridges that will hold on to the sauce.  Place 2 poblano peppers on a baking sheet and broil them until they’re charred on all sides. Seal the peppers in a paper bag for 10 minutes.  While the peppers are resting, to a heavy bottomed saucepan, add 4 ounces grated monterey jack cheese, 4 ounces grated american cheese, 4 ounces grated sharp cheddar cheese, 4 ounces cream cheese, 1 cup heavy cream, 2 tbsp puree of chipotle peppers in adobo, 3/4 tsp garlic powder, and 1/2 tsp salt. Pro Tip: Add the contents of a can of chipotle peppers in adobo sauce to a food processor and blend until smooth. Add the puree to soups and sauces for a smoky kick! Cook over medium low heat, stirring occasionally until the cheeses are melted. Watch the heat and be careful not to let the cheese sauce burn on to the bottom of the pan. Peel off the outer skin of the poblano peppers, remove the seeds, chop them into small pieces, and stir them into the cheese sauce. Stir the cooked and drained pasta into the cheese sauce and keep warm on low heat. If the cheese thickens, that’s ok. The sauce from the chili will loosen it up. For the beef chili In a skillet, brown 1 pound of ground beef with 1/2 of a small diced onion. Add 2 tsp chili powder, 1/2 tsp salt, 14.5 ounces stewed tomatoes, and 8 ounces tomato sauce. Cook over medium heat until heated through and thoroughly mixed together, about 10 minutes. Finally, stir in 1 tbsp apple cider vinegar. How to make chili mac Add the macaroni and cheese to the beef chili and stir together to make chili mac!  Storage If you have any leftovers, store them in an air tight container in the refrigerator for about 1 week. Freezing is not recommended because it changes the texture of the sauce when thawed. Do you have any fabulous mash up recipes or ideas? Be sure to leave a comment below😊.  If you like this recipe, you might also like: Buffalo Chicken Chili Mexican Chorizo Chili Extra Creamy Stovetop Mac and Cheese Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A mash up of beef chili and spicy macaroni and cheese!

Extra Skinny Margaritas by the Pitcher

These 4 ingredient Extra Skinny Margaritas by the Pitcher are guilt free margaritas with the perfect balance of sweetness and tartness! With less than 150 calories per serving, you can enjoy this low carb drink with no regrets!  One of my favorite cocktails is a margarita! However, you can consume a huge amount of sugar, carbs and calories depending on how it’s made. With this super easy skinny margarita recipe, you’ll be sipping on a refreshing guilt free cocktail in no time at all! Regular Margarita vs Skinny Margarita The classic margarita is made from tequila, orange liqueur, lime juice, and sometimes a sweetener such as agave or simple syrup. A skinny margarita eliminates the orange liqueur and uses a calorie free, natural sweetener to reduce the amount of sugar, carbs and calories.  Tequila The quality of tequila matters! You can use an inexpensive tequila and still make a good margarita, but the better the quality, the tastier your cocktail will be. Lime Juice Freshly squeezed lime juice tastes best! However, fresh limes do have some calories and some carbs. The next best alternative, which is what makes this drink extra skinny, is Santa Cruz Organic Fresh Lime Juice. It comes in a bottle and according to the nutrition label, it has 0 calories and 0 carbs. By using the bottled lime juice, each margarita has just 130 calories and 0 carbs! How to make Extra Skinny Margaritas by the Pitcher How to salt a rim To salt the rim, cut a notch into a lime wedge, put the notch of the lime over the rim of the glass, and rub the lime around the entire rim of the glass. Turn the glass upside down and put it onto a plate of salt, gently twisting the glass until the rim is salted. Pro Tip: For extra flavor add some lime zest to the salt. Mixing the drink To a pitcher, add 12 ounces tequila, 12 ounces of freshly squeezed lime juice or bottled lime juice (it generally takes 5-7 squeezed limes depending on their size to make 12 ounces), and 1/2 tsp powdered stevia. Stir until the stevia has dissolved.  Depending on your taste, add more or less stevia. 1/2 tsp is a good place to start. I don’t like my margarita to be too sweet, so you may want to add more stevia if you enjoy a sweeter cocktail. Finally, add 24 ounces or 2 cans of sparking water or club soda and stir. Orange or lime flavored sparkling water are really great in this recipe or plain club soda works well too. The bubbly water is added after the stevia is dissolved to prevent the drink from becoming too foamy. Serving For a skinny margarita on the rocks, add ice to your glass and pour. I like to use larger ice cubes so that the drink doesn’t get diluted. Garnish with lime wedges or slices. For a frozen drink, add 1 cup of the margarita mixture and 2 cups of ice to a blender and blend until smooth. Using crushed ice will help the process along. How to Make Spicy Extra Skinny Margaritas by the Pitcher To make spicy margaritas, slice a jalapeno pepper in half lengthwise and add it to the pitcher. Allow it to rest 10 minutes, then stir and serve with slices of jalapenos for garnish.  To make extra spicy margaritas, slice part way through a habanero pepper and add it to the pitcher. Allow it to rest 10 minutes, then stir and serve. The longer it rests, the spicier it becomes. If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, follow us on Facebook, Pinterest and Instagram! Cheers! The best low carb margarita with the perfect balance of sweetness and tartness!

No Knead Bread

No knead bread made in a dutch oven is an easy recipe for homemade artisan bread! If you are like me and don’t like to do a lot of measuring or kneading, but love the smell and taste of homemade bread, this super simple no knead bread recipe is for you!  No knead bread, originally published in 2006 in the New York Times, is a game changer for those of us who love homemade bread, but don’t want to put in the effort to make it. With this simple recipe, mix everything together and let it rest. Time will do all the work for you. MAKING THE DOUGH This basic bread recipe is just water, flour, yeast, and salt. Nothing fancy. You do however need to plan ahead, because the dough has to rest for at least 12 hours. In a large bowl mix together some flour, yeast, and salt. Next, add some warm water and mix it together. As soon as the ingredients come together into a sticky dough, you’re done. Artzy Foodie Tip: Add some chopped fresh herbs to the dough for additional flavor Cover and let rest for at least 12 hours and up to 24 hours. The resting time allows the gluten strands to form so that kneading the dough is not necessary. After the dough has rested, it will have doubled in size and formed bubbles. On a piece of parchment paper dusted with flour, fold your dough over a couple of times and form a ball. Cover the dough and let it rest another 30 minutes while a dutch oven warms in the oven. BAKING THE BREAD When the dutch oven gets up to temperature, add the parchment paper with the bread dough, cover with the lid, and bake for 30 minutes. Remove the lid and bake another 15-20 minutes to brown the crust. This recipe creates the perfect loaf of bread! It has a crispy crust with a range of colors from dark to golden to light. The interior has air pockets and a slightly moist, elastic texture that springs back when you press your finger into it. Enjoy! If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates. No knead bread made in a dutch oven is an easy recipe for homemade artisan bread that has a crispy crust and a soft chewy center! If you don’t like to do a lot of measuring or kneading, but love the smell and taste of homemade bread, this super simple no knead bread recipe is for you! 

Green Shakshuka

This Green Shakshuka is a Central American twist on a classic North African dish. Made with tomatillos, green onions, green bell peppers, jalapenos and garlic, this flavorful dish makes a healthy meal any time of the day! Shakshuka is an Arabic word translated as “mixed up” or “shaken”. This refers to the simple cooking process of adding the ingredients to the skillet and mixing them or shaking them around. Classic North African shakshuka (also spelled Shakshouka) consists of eggs baked in a spiced tomato sauce. This Green Shakshuka recipe consists of eggs baked in a tangy green sauce with all of your favorite Central American flavors! What are Tomatillos? Tomatillos are a small, round, green fruit with a paper husk. They are often referred to as a Mexican husk tomato, but don’t confuse them with tomatoes. These little imposters have a whole different flavor. Tomatillos have a tart, acidic flavor with a citrusy undertone and they give my green sauce the perfect amount of tanginess.  Tomatillos are covered in a paper husk that needs to be removed before including them in your recipe. Once the husk is removed, the skin has a sticky film on the outside, which needs to be washed off. Tomatillos can be used raw in a salsa, or they can be roasted or boiled for sauces or soups. The Green Sauce The first step in making the green sauce is to roast a pound of tomatillos (husks removed and washed), 6 green onions (cleaned and roots removed), a green bell pepper (ribs and seeds removed), a jalapeno pepper (ribs and seeds removed), and 3 cloves of garlic (peeled) on a rack in the oven at 400 degrees for 20 minutes. Pro Tip: For a spicier version, include the ribs and seeds of the jalapeno pepper. Next, add the roasted ingredients to a food processor or a blender along with 4 corn tortillas (torn into small pieces), 1/2 bunch of cilantro (stems and leaves), the juice of 1 lime, 3/4 tsp salt and blend. Pro Tip: There is a lot of flavor in cilantro stems, use them as well as the leaves when blending cilantro into a sauce. Add the contents of the food processor or the blender to an oven safe skillet and stir in a 4 ounce can of diced green chilis. Putting it all together Make 5 wells into the sauce with a spoon and put an egg into each well. Bake uncovered at 400 degrees for 10-15 minutes, until the eggs are done to your liking. Baking the eggs can be a little tricky. Keep in mind that the eggs will continue to cook a bit after they are removed from the oven. Look for opaque whites that jiggle a little when the pan is shaken. If you’re apprehensive about baking the eggs, you could fry them or poach them and add them to the sauce. Remove from the oven and garnish with sliced green onions, sliced jalapenos, cilantro leaves, and crumbled cotija cheese. Pro Tip: Queso fresco or feta cheese would both be good substitutes for cotija cheese. Serving Serve Green Shakshuka with some crusty bread to soak up all the egg yolk and green sauce. Enjoy this meal for breakfast, brunch, lunch, or dinner. This is winner any time of the day! Can green shakshuka be made ahead of time? The sauce can absolutely be made ahead of time and reheated when you are ready to serve. Because eggs will quickly become overcooked when reheated, the eggs need to be cooked and served immediately.  If you like this recipe, you might also like: Corned Beef Hash with Baked Eggs Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A Central Amercian twist on the classic North African shakshuka. Made with tomatillos, green onions, green bell peppers, jalapenos and garlic, this flavorful dish makes a healthy meal any time of the day!  

Extra Creamy Stovetop Mac and Cheese

This extra creamy stovetop mac and cheese, made in just 20 minutes without flour, is the best creamy mac and cheese recipe ever! Some like baked macaroni and cheese and some like stovetop macaroni and cheese. Either way, you’re going to love this dish!  This homemade, extra creamy mac and cheese comes together so easily. With no roux and only 2 kinds of cheese, this simple mac and cheese recipe without flour will become your go to mac and cheese recipe! The Pasta Cavatapi noodles are my favorite for mac and cheese. I like the curly shape, the density of the noodle, and the ridges that hold on to all of that delicious cheese sauce. Typically, a recipe that combines pasta and sauce instructs that the noodles be slightly undercooked so they can finish cooking in the sauce. However, with cavatapi noodles, they are so dense that they won’t become overcooked. Pro Tip: Add 1 tbsp coarse sea salt to the water in which the pasta is boiled to flavor the noodles. The Cheese Sauce Normally, you would make a roux, which is equal parts of fat and flour cooked together in a pan to thicken your cheese sauce. This cheese sauce is thickened with heavy cream and evaporated milk. No roux needed! The cheese sauce, made with cream cheese, extra sharp cheddar cheese, heavy cream, and evaporated milk is what makes the sauce so creamy and creates a flavorful, silky, smooth texture. I particularly like extra sharp cheddar cheese because it melts well and adds tons of flavor to the sauce. Use a block of cheese rather than shredded cheese as shredded cheese has additives that interfere with the cheese’s ability to melt. How to Make Extra Creamy Stovetop Mac and Cheese In a large pot, bring 4 quarts of water and 1 tbsp coarse sea salt to a boil Add the cavatapi noodles and boil 8-10 minutes or according to package directions Using a colander, drain the noodles and set aside To a VERY large pot, add the heavy cream, evaporated milk, ground mustard, cayenne pepper, and salt Pro Tip: Heavy cream expands by a large amount when simmering, or reducing. Use a pan much larger than you think you will need or it will quickly boil over. Over medium high heat, bring the cream mixture to a boil, reduce the heat to medium, and simmer 15 minutes to reduce the amount of liquid by 1/3rd and enhance it’s thickening power While the cream mixture is simmering, cut the cream cheese into small cubes and grate the cheddar cheese After the cream mixture has simmered 15 minutes, add the cheese and stir until it is melted and the sauce is thoroughly combined, about 3 minutes Stir in the cavatapi noodles Initially, it may appear that there is too much cheese sauce, however, as it cools the sauce will thicken and the sauce to pasta ratio will become perfect. To bake or not to bake If you love stovetop mac and cheese, serve as is. However, if you want baked macaroni and cheese, mix together 1/4 cup grated parmesan cheese, 1/4 cup panko bread crumbs, and 1/4 tsp garlic powder. Add the macaroni and cheese to an oven safe baking dish, top with the bread crumb mixture and bake at 400 degrees for 15 minutes. Storage and Reheating If you are lucky enough to have any left over mac and cheese, it will store in an air tight container in the refrigerator for 1 week. To reheat stovetop macaroni and cheese, add a splash of milk, half and half, or heavy cream (whatever you have on hand) and reheat in a pan on the stove or in the microwave. For baked macaroni and cheese, do not add any extra liquid because it will make the topping soggy. Microwave until warm or reheat in a 350 degree oven.  For the creamiest macaroni and cheese ever, give this quick and simple recipe a try!  If you like Extra Creamy Stovetop Mac and Cheese, you might also like Mushroom and Goat Cheese Pasta. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! Super creamy stove top macaroni and cheese made with curly cavatapi noodles

The Ultimate Restaurant Style Queso Blanco

This ultimate restaurant style queso blanco recipe, also known as white cheese dip, is simple, fast, delicious, and addictive! In just 20 minutes and with only 4 ingredients you can indulge in this Mexican cheesy goodness! This easy 4 ingredient recipe consisting of American cheese, heavy cream, a can of diced tomatoes with green chilis or Rotel tomatoes, and frozen spinach is both gluten free and keto friendly! This simplified, homemade version of our local Mexican restaurant’s white cheese dip is fabulous! Queso blanco is great for dipping chips, for nachos, for tacos, for enchiladas, for pouring over Mexican Rice, for burritos, for chicken, or even poured over eggs for a Mexican breakfast! The Cheese American cheese is typically a blend of cheddar and colby cheeses made for easy melting without breaking. You will most likely need to go to the deli at your local grocery store for the cheese. The individually wrapped American cheese slices in the refrigerator section are not what we’re looking for. In the deli, you can find either Boar’s Head white American cheese or Land O Lakes white American cheese. For this recipe, you will need 1/2 pound or 8 ounces of cheese either sliced or one large chunk that can be diced. The Spinach Frozen spinach works best. Measure about 2 ounces of frozen spinach. After it thaws and the moisture is removed, it will weigh about 1 ounce. How to Make The Ultimate Restaurant Style Queso Blanco Remove about 2 ounces of spinach from the freezer and allow it to thaw on the counter, or using the defrost setting on the microwave, thaw the spinach. Wrap the thawed spinach in a kitchen towel and squeeze out as much moisture as possible and set aside. To a saucepan, add 1/2 pound of sliced or diced American cheese and 1/2 cup heavy cream. Heat on low and stir frequently until melted and thoroughly combined. Be sure to watch it carefully so that it doesn’t burn on the bottom of the pan. Pro Tip: Using a double boiler to melt the cheese will ensure that the cheese sauce won’t burn on the bottom of the pan. If you don’t have a double boiler, a bowl placed over a saucepan that is partially filled with water will work as a double boiler. For more information about double boilers  The Spruce Eats has a really informative post. Finally, stir in the tomatoes and the spinach. To keep this appetizer gluten free, serve with tortilla chips, and to keep it keto friendly, serve with keto chips. Enjoy! If you like The Ultimate Restaurant Style Queso Blanco, you might also like:  Spicy Queso Dip Corn Salsa Pico de Gallo Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated!      

Grilled Corn Salad

This grilled corn salad is the perfect side for your summer BBQ! Made with grilled corn, bacon, peppers, black beans, queso fresco and cilantro, tossed with a creamy yet perfectly spicy dressing, every bite is a burst of flavor! Typically a salad leaves you wanting more, but not this one! This grilled corn salad delivers all the tastes of summer in one delicious, hearty bite! Serve this at your next cookout, and you’ll be a superstar. The Corn This recipe is best made during the summer months when corn on the cob is in season (May through September). The fresher the corn, the better. Some vegetables such as tomatoes develop more flavor as they ripen off the vine, but that’s not the case with corn. Corn is at its best immediately after being picked. Pro Tip: The most fresh corn will have some weight to it, will have tight green husks, and the silk will look fresh rather than dried out Step by Step Instructions Heat the grill to 350-400 degrees While the grill heats up, fry 4 strips of bacon, then cut into small pieces Remove the husks and silk from 4 ears of corn Brush the corn, one poblano pepper, and one red pepper with oil Put the corn and the peppers on the grill and cook until charred but not burnt (10-15 minutes), turning every 2-3 minutes  While the corn is cooking, mince one jalapeno pepper (if you don’t like spicy food, omit this step) Drain one 15 ounce can of black beans Crumble 3/4 cup queso fresco Chop 1/4 cup cilantro For the dressing, mix together 2 tbsp sour cream, 1/4 cup mayonnaise, 1/2 tsp chipotle powder, 1/2 tsp smoked paprika, the zest and juice of one lime, and 1 tsp salt (if you don’t like spicy food, leave out the chipotle powder) When the peppers are charred, put them in a small paper bag and fold it closed to steam the peppers so that the skin will come off easily Remove the charred kernels from the cob Pro Tip: Place a small bowl upside down in a larger bowl, stand the corn upright, and cut off the kernels so that they will fall into the bowl After the peppers have steamed for about 5 minutes, remove the skin with your fingers or a small knife Seed and dice the peppers In a large bowl, mix together the bacon, corn, peppers, beans, 1/2 cup of the cheese, and most of the cilantro, saving some for garnish Add the dressing and toss together until the salad is thoroughly mixed Garnish with the remaining cheese and cilantro   Can Grilled Corn Salad be Made in Advance? Because this salad tastes great warm, at room temperature, and cold it can easily be made ahead of time. It can be left unrefrigerated for up to two hours to serve warm or at room temperature, or make it a day in advance and serve it cold. Reheating and Storage I wouldn’t recommend reheating this salad. Store any leftovers in an air tight container in the refrigerator for 3-5 days and serve remaining salad cold. For more tasty recipes, check out my collection of side dishes! If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram for all of the latest updates! Grilled corn, bacon, peppers, black beans, queso fresco, and cilantro tossed in a creamy, yet perfectly spicy dressing!

Easy Mexican Rice

You’re going to love this simple recipe for the best restaurant style Mexican rice. Made in just 30 minutes, it’s the perfect side for all your favorite Mexican dishes! This easy Mexican rice, that is light and fluffy and loaded with flavor, will easily rival your local Mexican restaurant! With only 7 ingredients and no chopping or prep work involved, you will want to make this over and over! Which Rice to Use Because long grain rice has less starch than a shorter grain rice, any variety of long grain rice is the best choice for Mexican rice. Shorter grain rices have more starch causing them to be sticky. I have used basmati rice, jasmine rice, and white long grain rice. All of them work great for this recipe. How much rice per person Allow 1/4 cup uncooked rice per person. This recipe serves 4. It can easily be doubled to serve 8, but instead of doubling the amount of chicken broth to 3 cups, use 2 1/2 cups. What is the difference between Mexican rice and Spanish Rice Mexican rice and Spanish rice are basically the same dish, except that Spanish rice gets its reddish color from saffron.  Step by Step Instructions Before you begin, rinse your rice under cool water in a fine sieve until the water runs clear. Artzy Foodie Pro Tip: Rinsing the rice removes extra starch, resulting in fluffy rice rather than a sticky or mushy rice. Step 1: To a non stick skillet, add 1 Tbsp of your favorite cooking oil and 1 cup of long grain rice. Stir to coat all the rice with the oil. Step 2: Over medium high heat, toast the rice for 5-7 minutes, stirring occasionally. Artzy Foodie Pro Tip: Toasting the rice develops a nutty flavor and helps each grain of rice maintain its texture.  Step 3: Add 1 tsp salt, 1 tsp chili powder, 1 Tbsp tomato paste, and a 10 ounce can of diced tomatoes with green chilis or Rotel tomatoes. Step 4: Add 1 1/2 cups chicken broth, stir to combine, and over high heat bring to a boil. Step 5: Cover the pan with a tight fitting lid, reduce the heat to low, and simmer for 20 minutes. Artzy Foodie Pro Tip: A tight fitting lid will keep the steam from escaping and ensure that your rice will be light and fluffy. If your lid allows steam to escape, cover the top of your skillet with a cloth napkin, and then top with the lid to create a tight seal. Step 6: Remove the lid, fluff the rice with a fork, cover and let rest off the heat for 5-10 minutes. Artzy Foodie Pro Tip: The rice may appear to be too moist, but it will continue to absorb the liquid and become light and fluffy as it rests. Garnish with some chopped cilantro and a squeeze of lime and enjoy! How to Store and Reheat To store, allow the rice to cool and put it in an air tight container in the refrigerator for 1 week. The rice can be frozen in an air tight freezer container or a freezer bag (be sure to remove as much air as possible) for up to 3 months. To reheat, cover the rice with a damp paper towel and microwave until warm. To reheat on the stove top, add a few tablespoons of chicken broth or water and cook over medium heat until warm. For frozen rice, allow it to thaw overnight in the refrigerator and follow reheating instructions above. If you like Easy Mexican Rice, you might like to serve it with Beef Enchiladas and The Ultimate Restaurant Style Queso Blanco! Light, fluffy, and flavorful Mexican rice that will rival your local Mexican restaurant!

Homemade BBQ Sauce

This super flavorful, super easy homemade bbq sauce, made without ketchup is spicy, tangy, and sweet and can be made in one saucepan in just 30 minutes! Even though I live in Kansas City, I’ll be the first to admit that when it comes to barbecue I am clueless. Around here, people are serious about their barbecue and have very strong opinions about what they like. If you have strong opinions about barbecue, you might be offended by this recipe for homemade barbecue sauce because it breaks all of the rules! Styles of BBQ Generally speaking, there are four styles of barbecue. Kansas City Memphis Carolina Texas. flavor profiles for bbq sauce Each style of bbq has a different base for their sauce. Kansas City style is a sweet tomato based sauce, that usually has some molasses, and sometimes a little spice Memphis style sauce is tomato and vinegar based sauce Carolina style sauce is vinegar based in the east, tomato based in the west, and mustard based in the south Texas style is a tangy tomato based sauce with some heat and some sweetness. The bases for the sauces are vinegar, tomato, and mustard and they can be spicy, tangy, or sweet. Breaking the rules Because I like vinegar, tomato, and mustard, and I like spicy, tangy, and sweet flavors, I decided to make a sauce that includes all of those flavors. This bbq sauce hits every one of those flavor profiles…and maybe a few others. The secret Ingredient This sauce wouldn’t be the same without tamarind paste. Tamarind paste adds a sweet and sour flavor that gives the sauce it’s tang, which is perfectly balanced with the sweetness of the honey and the molasses. How to make homemade BBQ sauce To a saucepan, add 8 ounces tomato sauce, 2 Tbsp tomato paste, 1/4 cup apple cider vinegar, 2 tsp dijon mustard, 3 Tbsp honey, 2 Tbsp molasses, 1 tsp liquid smoke, 1 Tbsp worcestershire sauce, 1 Tbsp tamarind paste, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp cayenne pepper, and 1/4 tsp salt. Over medium high heat, whisk everything together and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. How to use homemade bbq sauce This sauce is great for ribs, for pulled pork, for chicken, it’s even makes a great pizza sauce! How long will homemade bbq sauce last Allow the sauce to cool and store in an air tight container in the refrigerator for up to 1 month. Although my research did not make a barbecue expert out of me, I did come up with a great tasting homemade barbecue sauce recipe! Invite your friends or family over for a cookout this weekend and impress them with your super flavorful homemade barbecue sauce! If you like Homemade BBQ Sauce, you might also like: Elevated Condiments If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A super flavorful, super simple homemade bbq sauce that is spicy, tangy, and sweet and can be made in one saucepan in just 30 minutes!

Big Juicy Hamburger Made With Secret Sauce

Celebrate this Memorial Day or any summer holiday with a Big Juicy Hamburger Made With Secret Sauce, topped with cheddar cheese, pickles, tomato, red onion, bacon, and lettuce! It’s pretty customary to celebrate Memorial Day or any summer holiday with grilled burgers! Sometimes the most simple recipes are the best ones. This Big Juicy Hamburger Made With Secret Sauce results in delicious, flavorful hamburgers every time! The beef Generally speaking, the best ground beef for a hamburger is 80/20, meaning 80 percent lean and 10 percent fat. It makes perfect sense that the more fat, the more flavorful and juicy the burger. I tend to use 90/10, also called ground sirloin. Ground sirloin is healthier choice because it has less fat. However, less fat does not have to mean a dry flavorless burger. These mouth watering burgers turn out great every time! For more information on which ground meat ratio is best for which dish, check out this post from the Kitchn. Forming and Seasoning the burger For 4 hamburgers, divide 1 1/2 pounds of ground sirloin into 4 equal parts. I typically weigh out each patty on a kitchen scale, six ounces each. I use a hamburger press to form each burger. If you don’t have a hamburger press, form them into 4 burgers, about 1 inch thick. Artzy Foodie Pro Tip: For even hamburgers, press your thumb into the center of each burger as the center tends to expand during cooking. Season both sides liberally with salt and pepper. Prior to grilling, allow the meat to come up to room temperature for even cooking. Grilling To make the burgers, get the grill screaming hot and spray it with oil to keep them from sticking. Place the burgers on the grill and cook for 5-6 minutes on each side for medium. If you like them more done, add 1 minute cooking time to each side.   When the burgers are done, let them rest for about 5 minutes. Artzy Foodie Pro Tip: Be sure not to smash the burgers while they are cooking. All the fat will seep out and your burger will be dry.  To top these burgers, I’ve got arugula, red and white onion slices, tomatoes, pepperoncini, homemade pickles, bacon, cheese, and secret sauce. After your burger has rested, top it with your favorite fixins’ and dig in! It is with heart felt thanks to the men and women who have made the ultimate sacrifice for our freedom, that we celebrate this Memorial Day! If you like this Big Juicy Hamburger Made With Secret Sauce, Take a look at my Elevated Condiments post for spreads and dipping sauces for your Memorial Day cookout! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A big juicy burger topped with cheddar cheese, pickles, tomato, red onion, bacon, lettuce, and special sauce!  

Sausage, Tomato, and Cheese Frittata

This oven baked sausage, tomato, and cheese frittata is the perfect way to start the day! Because it tastes great reheated, it’s perfect for meal prep. Make it ahead of time and enjoy a delicious breakfast all week long! What is a Frittata A frittata is an Italian egg dish similar to an omelette or scrambled eggs, with added ingredients such as protein, vegetables, or cheese. Although it looks similar to a quiche, there are some differences. A quiche has a crust and a custard filling, while a frittata does not have a crust and has an egg filling. What’s really great about this recipe is it’s versatility. Once you have the basic egg recipe down, you can mix and match any variety of protein, vegetables, and cheeses you like. Just be sure to precook any protein or vegetables before they are mixed in. This particular recipe is unique because you don’t have to do any stovetop cooking. Typically a frittata is partially cooked on the stove until it begins to set up. For this frittata you mix everything together, put it in a pan, and put it straight into the oven. Prep Work Prior to making the egg mixture, preheat the oven to 350 degrees. Brown 1 pound of your favorite sausage and set aside. Seed and dice 3 roma tomatoes, and grate 6 ounces of cheddar cheese and 2 ounces of parmesan cheese, keeping them separate. Artzy Foodie Pro Tip: Removing the seeds and pulp from the tomatoes will keep them from adding extra moisture to the frittata, making it watery. The frittata pictured was made with spinach in it. Because I received some feedback that spinach isn’t so popular with everybody, I eliminated it from the recipe. If you’re a spinach lover like me, add 2 Tbsp of water and 5 ounces of fresh baby spinach to a pan and cook over medium heat until the spinach is wilted. Remove as much liquid as possible from the spinach before adding it to the egg mixture. Coat a 10 inch oven safe pan with oil or cooking spray. Sprinkle 4 ounces of the cheddar cheese into the bottom of the pan. If your pan is larger or smaller than 10 inches, you will need to adjust the cooking time. A smaller pan will take longer to cook and a larger pan will take less time to cook. Artzy Foodie Pro Tip: Measure across the center of the top of your pan to determine its size. How to Make a Frittata In a large bowl, with a hand mixer, whisk together 8 eggs, 1 cup of milk, and 2 tsp baking powder. Stir in 1 cup cottage cheese. Add the sausage, remaining cheese, tomatoes, and spinach if you choose, to the egg mixture, then pour the egg mixture over the cheese in the oven safe pan. Bake for 45 minutes. When is the frittata done The frittata is done when a knife, toothpick, or skewer inserted into the middle comes out clean.  Storage Store any left over frittata in an air tight container in the refrigerator for up to 1 week. I don’t recommend freezing as it tends to become too watery as it thaws. How to Reheat The frittata can be reheated in a 350 degree oven, or microwaved until warmed through. If you like this frittata recipe, you might also like: Hearty Breakfast Burritos or Breakfast Casserole  Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated!

Spinach Soup

This fresh and tasty, vegan spinach soup can be made in just 10 minutes, and served right out of the blender! This is a super easy recipe that will get some healthy greens into your diet.  Spinach soup is great for a hot day when you don’t want to heat up the house, or for when you want a fast, healthy meal that doesn’t require any cooking. Packed with vitamins, minerals, and fiber, spinach is one of the healthiest foods in the world. There are numerous health benefits from garlic and lemons, not to mention all the good fat from the avocado and the nuts! Pecan Gremolata The pecan gremolata is used as a garnish and adds a punch of flavor to the already tasty soup. Classic gremolata is a mixture of chopped parsley, minced garlic, and lemon zest. Because I like the paring of pecans with this soup, I added pecans to the classic gremolata. To make pecan gremolata, mix together 2 tbsp chopped pecans, 2 tbsp fresh chopped parsley, 1 clove minced garlic, and the zest of 1 lemon (save the zested lemon for the soup). How to make spinach soup To a blender, add 1 cup of water, 4 cups of baby spinach (120 g), 2 cloves peeled garlic, the juice of 2 lemons, and a pinch of salt. Blend until smooth, scraping down the sides as needed. Add the avocado and blend until smooth. Artzy Foodie Pro Tip: Raw garlic is spicy. Adjust the amount of spice by using more or less garlic. Divide into 4 bowls and garnish each with the pecan gremolata. Serve this creamy spinach soup at room temperature, right out of the blender, or you can refrigerate it and serve it chilled. I might be a little partial, but I think this is the best spinach soup recipe you will find! If you like this recipe, you might also like: Tomato Soup with Grilled Cheese and Bacon Croutons Lobster Bisque For more recipes like this, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow and share on Facebook, Pinterest and Instagram! A fresh and healthy soup that can be made in just 10 minutes!

Chocolate Almond Cheesecake

This chocolate almond cheesecake is perfect for any special occasion! It is a decadent dessert with a chocolate crust, a creamy chocolate filling, and a streusel topping. Paired with a cup of coffee, it is pure bliss! What I love about this cheesecake is the combination of chocolate and almonds. There are chocolate and almonds in the crust, chocolate and almond extract in the filling, and more almonds in the streusel topping. This indulgent dessert is sure to impress your most sophisticated guests! I’m often frustrated when baking a cheesecake. It is so disappointing when the top cracks. A few tips to avoid the dreaded cracked top include: use room temperature ingredients bake the cheesecake in a water bath do not over bake the cheesecake do not cool the cheesecake too quickly. The beauty of this cheesecake is that no one, including you, will ever know if the top is cracked because it is covered with a nutty, crumbly streusel topping. Artzy Foodie Tip: Allow the cheesecake to cool in the oven with the door cracked to keep it from cooling too quickly.  Preparing the crust The crust for this recipe is made by adding chocolate graham crackers and almonds to a food processor and processing until they are finely chopped. Then, add a pinch of salt, and some melted butter to hold the crust together, and process until the mixture is the consistency of wet sand. Press the mixture into the bottom of a 9 inch spring form pan and refrigerate until the filling is ready. Artzy Foodie Pro Tip: Measure across the center of the top of your pan to determine its size. If you have a larger or smaller pan, that is fine. The baking time will need to be slightly adjusted. A smaller pan will take a few minutes longer and a larger pan will take a few minutes less. The streusel topping In a small bowl, combine brown sugar, flour, and sliced almonds. With your fingers, work in some melted butter until a crumble is formed, and set aside. The filling Artzy Foodie Tip: Use room temperature ingredients so that the filling will be smooth and creamy. In a large bowl, add the cream cheese and sugar and mix with a hand mixer or a stand mixer on medium speed until the cream cheese and sugar are thoroughly combined. Be sure to scrape down the sides of the bowl as needed. Add eggs, almond extract, vanilla extract, and salt and beat until they are fully incorporated. Reduce the speed to low and mix in some melted semi sweet chocolate and some sour cream. Artzy Foodie Tip: To eliminate some of the calories, substitute greek yogurt for the sour cream. Pour the filling over the crust and top with the streusel. Bake the cake at 350 degrees for 45 minutes. Allow the cake to cool completely, then refrigerate. How to tell if your cheesecake is done Unlike a regular cake, you can’t use a toothpick to test your cheesecake for doneness. A perfectly baked cheesecake will have a 3″ circle in the center that will still be jiggly when removed from the oven. Because this cheesecake has a streusel topping and the top is not visible, insert a cooking thermometer in the middle, half way down the cheesecake, and wait for a reading of 150 degrees. This chocolate almond cheesecake is the perfect dessert for any occasion! If you like this recipe, you might also like: New York Style Cheesecake If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A chocolate cheesecake with a chocolate crust, a creamy chocolate filling, and a crumbly streusel topping that is perfect for any special occasion!

Spicy Buffalo Chicken Chili

This easy Spicy Buffalo Chicken Chili recipe has all of the flavors of spicy buffalo chicken wings in a neat and tidy bowl! This thick and hearty, super tasty, stovetop chili is perfect for game day! Buffalo wings are one of my favorite things to eat, but they are so messy! It’s hard to look like a lady with chicken bones hanging out of your mouth and sauce dripping down your chin. This is one of may favorite chili recipes because it is so easy, so flavorful, and it serves a crowd! How to make buffalo chicken chili In a dutch oven, over medium heat, warm 1 Tbsp oil and 1 Tbsp butter. Add 2 pounds ground chicken and cook for 5 minutes. Add 4 cloves minced garlic, 4 ribs diced celery, 1/2 medium diced onion, 2 diced carrots, and 1 minced jalapeño along with 1 tsp salt, 3 tsp cumin, and 2 tsp coriander. Cook another 5 minutes. Next, deglaze the pan with 1 1/2 cups chicken stock. Deglaze is a fancy term for pouring liquid into a hot pan to remove the brown bits from the bottom. Those brown bits are little flavor treasures that will now be incorporated in to our chili! Not only does deglazing add tons of flavor to our dish, it makes clean up much easier😉. Finally, stir in 6 ounces tomato paste, 8 ounces tomato sauce, and 1/2 cup hot sauce for the buffalo flavor and simmer for 15 minutes. The end result is a thick and hearty, spicy buffalo style chili! How to Serve To serve, top it with some blue cheese crumbles and some chopped scallions. I have also served it with these little corn “pancakes”. Mix together 8 ounces of corn muffin mix, 1/3 cup milk, an egg, 2 chopped scallions, and 3/4 cup blue cheese crumbles. Pour some batter on a hot buttered griddle and cook for a couple of minutes on each side. Storage Store your chili in the refrigerator in an air tight container for 4-5 days. Spicy buffalo chicken chili is the perfect, yet tidy, alternative to buffalo wings. There is the buffalo flavor from the hot sauce, the heat from the jalapeño, and then the blue cheese cuts right through the spice. If you love all things buffalo but don’t want to look like one of the guys, definitely give this Spicy Buffalo Chicken Chili a try! You might also like: Beef and Bean Chili  Spicy Mexican Chorizo Chili Chili Mac If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A thick and hearty chili with all the flavors of buffalo wings!

Potato Soup

Chunky, hearty potato soup, made with no roux or heavy cream, is comfort food at it’s finest! This rich, thick, and creamy soup is perfect for Fall, but can and should be enjoyed all year around! Whenever the temperatures cool down, this soup becomes a go to recipe in our house! My Mom makes the BEST potato soup. That might be because she uses Velveeta cheese 😉 I have modified the recipe so that it can be enjoyed often with no guilt. WHY I LOVE THIS RECIPE! Potato soup is really easy to make and it requires just a few simple ingredients…butter, oil, onion, celery, garlic, chicken broth, russet potatoes, cheddar cheese (or Velveeta cheese), sour cream, and cayenne pepper. The thick consistency of the broth is perfect, a tiny sprinkle of cayenne pepper adds great flavor without adding heat, and the small chunks of potatoes create the perfect texture. Garnished with some bacon, cheese, and chives and you’ve arrived in comfort food heaven! HOW TO MAKE POTATO SOUP Sauté some celery, onion, and garlic in some melted butter and oil. Add chicken broth and diced potatoes and boil until the potatoes are fork tender. I use russet potatoes because they are extra starchy and create a nice consistency without having to use a thickener. Use a potato masher to lightly mash the potatoes, leaving them slightly chunky. Remove the pan from the heat and stir in grated cheddar cheese, sour cream, and a tiny dash of cayenne pepper. There’s such a small amount of cayenne pepper, it adds a really great flavor without adding heat. Give the soup a taste and add salt if needed. I use low sodium chicken broth, so I generally add about a teaspoon of salt. Garnish the top and enjoy! If you like this recipe, you might also like my other soup and stew recipes. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Chunky, hearty potato soup, made with no roux or heavy cream, is comfort food at it's finest! This rich, thick, and creamy soup is perfect for Fall, but can and should be enjoyed all year around!

Twice Baked Potatoes

Twice baked potatoes are the perfect side for a nice juicy steak or a moist, flaky salmon filet, however, these potatoes are so filling they can certainly be the main dish! The mixture of fluffy baked potato, melted butter, creamy sour cream, smoky bacon, and sharp cheddar cheese is mouth watering! These are my husbands famous twice baked potatoes! At least they are famous in our house. They are easy to make, but there is nothing simple about the flavors. Have them as a side or the main dish. They never disappoint! What kind of potatoes to use Russet potatoes are best for this recipe. Russet potatoes are high starch potatoes that get nice and crispy on the outside and become light and fluffy on the inside when baked. Step by Step Instructions 1.Clean the outside of your russet potatoes and prick them several times with a fork. 2.Microwave them for 3 minutes on each side. 3.Wrap them in foil and bake in them in the oven for 20 minutes at 500 degrees. 4.Once the potatoes have cooled, cut off the top 1/4, lengthwise, and scoop the potatoes into a large bowl. 5.To the potatoes, add 4 tbsp butter, 1 cup sour cream, 3 strips chopped, cooked bacon, and 4 ounces grated sharp cheese (minus a small amount for the bottom of the boats and for garnish) and mash together. 6.Season the inside of the potato boats with a pinch of salt and pepper, and add a small amount of shredded cheese. 7.Fill the boats with the potato mixture and top them with the reserved cheese and 1 strip chopped, cooked bacon. 8.Put the potatoes on a greased baking sheet and bake them again for 12-15 minutes at 375 degrees to melt all the cheese. Whether you eat these twice baked potatoes as a side dish or the main course, I’m confident these little boats of heaven will become famous in your house too! If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow and share on Facebook, Pinterest and Instagram! Fluffy baked potatoes mixed with melted butter, creamy sour cream, smoky bacon, and sharp cheddar cheese, topped with more cheese and bacon and baked a second time!

Tomato Soup With Grilled Cheese and Bacon Croutons

You won’t believe how easy it is to make the best homemade, creamy tomato soup with grilled cheese and bacon croutons! Have your soup and sandwich all in one! Cutting up a grilled cheese sandwich into croutons and adding them to your soup is wonderful, but putting bacon on the sandwich/croutons and adding them to your bowl takes this soup to a whole new level! On a cold, rainy day, there is nothing better than a warm bowl of soup, eaten by the fire, in front of the TV, watching your favorite Netflix series. With this simple recipe, you can make a giant pot of the perfect comfort food! How to make the best tomato soup Add 2 tbsp butter to a large pot and over medium heat, sautee 1 clove minced garlic , 1/2 of a diced onion, and 2 diced carrots until tender, about 5-7 minutes. Stir in 2 tbsp tomato paste and cook 2-3 minutes. Add three 14.5 ounce cans of whole tomatoes, 2 cups chicken broth, 1/4 cup grated parmesan cheese. Bring to a boil, reduce to simmer, cover and cook for 20 minutes. Puree the soup in a blender or use an immersion blender. Artzy Foodie Pro Tip: When adding hot liquid to a blender, fill only half way, use a kitchen towel to cover the small opening in the top of the blender, and use low speed. This will keep the steam from forcing the top off of the blender. Stir in 1 cup heavy cream. Taste and season with salt, if needed. The parmesan cheese is pretty salty, so it’s best taste before adding any salt. The croutons For the crispy croutons, spread the outside of 4 pieces of bread with 1 tbsp mayonnaise each (or more if you like). Mayonnaise instead of butter on the outside of the bread is the secret to the perfect crunch. In between your two slices of bread, add 1/4 cup of your favorite grated cheese or cheeses and a slice of cooked bacon. Melt 1 tbsp butter in a skillet and toast the sandwiches on both sides until golden brown. Artzy Foodie Pro Tip: Using a cast iron skillet to toast the sandwiches creates a nice crispy crust. Cut your sandwich into small little croutons and serve them up with a bowl of that decadent tomato soup! Because the croutons were toasted with mayonnaise, in butter, they are super crispy and will hold up to the soup without getting soggy. So, go ahead and toss them right in there! If you like this recipe, you might also like: Spinach Soup To receive more simple but delicious recipes straight to your inbox, subscribe to Artzy Foodie! And, we would be thrilled if you would follow us on Facebook, Pinterest and Instagram! A rich and creamy homemade tomato soup with crispy grilled cheese and bacon croutons!

Spicy Dill Pickles

These crunchy, homemade, spicy dill pickles, made with dill, garlic, and habanero peppers are super easy to make right in your own kitchen! Once you try this recipe, you’ll never go back to store bought! Why Make Homemade Pickles Store bought pickles are filled with artificial ingredients and preservatives, so I always have some homemade pickles in the refrigerator. They are so simple to make yourself, and you know exactly what goes in them. I like to make them in different sizes and shapes for different uses and I like to change up the flavors. Spears go great on the side of a sandwich, sandwich slices go great on a sandwich, and rounds are great for a burger. Best of all, they take almost no time at all! How to Make Homemade Spicy Dill Pickles Slice 2 large cucumbers into spears, thin sandwich style slices, or discs. Divide 2 roughly chopped and seeded habanero or jalapeno peppers, 3 cloves of garlic cut into large pieces, 10-15 sprigs of dill, and the cucumber slices between 3 mason jars. Be careful not to over fill the jars so that there is room for the pickling liquid. Artzy Foodie Pro Tip: For dill pickles that aren’t spicy, leave out the peppers and garlic. Next, make some pickling liquid by boiling  2 cups water with 1 cup vinegar, and 3 Tbsp kosher salt. Pour the pickling liquid over the cucumbers, allow to cool completely, seal with a lid, and refrigerate. Artzy Foodie Pro Tip: For sweeter pickles, add 2 Tbsp sugar to the pickling liquid. As easy as these spicy dill pickles are to make, they do require a little patience. It will take about 2 days for the cucumbers to pickle and soak up all the flavors. I think you will find that it’s so worth the wait! How long will homemade pickles last Spicy dill pickles will last up to 1 month in the refrigerator. You might also like: Elevated Condiments If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! Be sure to follow us on Facebook, Pinterest and Instagram to stay updated! Crunchy, homemade, spicy dill pickles, made with dill, garlic, and habanero peppers!  

Tropical Strawberry Milkshake

This super easy, super thick and creamy, homemade, tropical strawberry milkshake made with vanilla ice cream, fresh strawberries, and coconut milk is perfect for a hot summer day! This simple recipe requires just 5 ingredients and 20 minutes! On a hot summer day, there is nothing better than a thick, creamy milkshake. I can’t think of anything that says summer more than fresh strawberries. This tropical strawberry milkshake is an indulgent treat that will make you feel like you’re on an Island vacation! The secret to the perfect milkshake For the perfect milkshake there needs to be the correct ratio of ice cream to milk. You only need a small amount of milk, otherwise your shake will be too runny. Start with a small amount and then add until it reaches your desired thickness. Some like it really thick, while others like a thinner consistency. Never add ice to your milkshake. Ice will dilute the shake and rob you of the creamy texture of the ice cream and the rich flavors that you have added. The Ice Cream Base No matter what flavor milkshake you want to make, always start with vanilla ice cream. Using strawberry ice cream for a strawberry shake or chocolate ice cream for a chocolate shake can cause your shake to be too sweet. Instead, let your flavor come from strawberries or chocolate syrup. The Milk Rather than cow’s milk, this recipe uses light coconut milk from a can. The coconut milk doesn’t make the shake taste like coconut. Instead, it adds a depth of flavor that regular milk doesn’t have, giving the milkshake a tropical flavor. How to make a tropical strawberry milkshake Hull and roughly slice 8 ounces of fresh strawberries. Add 1 tsp sugar and let them sit 5-10 minutes to bring out the sweetness of the strawberries. Add 20 ounces vanilla ice cream, the strawberries, and 1/4 cup light coconut milk to a blender and mix until smooth. Top each shake with whipped cream. Make your own, or use store bought. Artzy Foodie Pro Tip: Use full fat ice cream for the creamiest, most decadent milkshake. I can’t think of any better way to celebrate summer than with a thick, creamy, tropical strawberry milkshake! If you like this recipe, you might like this post by Truffle Nation including 14 refreshing summer drink recipes. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram to stay updated!   A thick, creamy milkshake with a tropical note to cool you off on a hot Summer day!

Italian Sausage Casserole

Four ingredient baked Italian sausage casserole is a favorite for our family for dinner! It’s fast, flavorful, easy, and delicious! With some self control, there will be enough left over for lunch tomorrow! What I Love About This Recipe It has only 4 ingredients It’s a super easy recipe It feeds a crowd It’s delicious! How To Make Italian Sausage Casserole First, start your rice. To a heavy bottomed sauce pan, add 1 cup of Jasmine rice and 1 1/2 cups water. Bring to a boil, cover, reduce the heat to low and cook for 18 minutes. Remove the pan from the heat and let the rice sit for 10 minutes. Fluff with a fork. Next, in a skillet, brown 1 pound of Italian Sausage. Artzy Foodie Pro Tip: If you like spice, try using spicy Italian sausage. Mix together the rice, the sausage, a 15 ounce can of roughly chopped stewed tomatoes, and 1 cup of grated mozzarella cheese. Add to an oven safe baking dish. Top with another cup of grated mozzarella cheese and bake at 350 degrees for 45 minutes. What to Serve With Italian Sausage Casserole This dish goes great bread and a simple salad. Can This be Made Ahead of Time Italian sausage casserole can be made a day ahead of time. Add the mixture to the baking dish but wait to add the cheese topping until ready to bake. Because it will be cold from the refrigerator, add 10 minutes to the baking time. Storage and Reheating If you have any leftovers, store them covered in the refrigerator for 3-4 days. Reheat in a 350 degree oven for 15-20 minutes, until warmed through. If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A four ingredient casserole recipe that is fast, flavorful, easy, and delicious!

Hash Brown Casserole

This super easy recipe for the best creamy, cheesy hash brown casserole, also known as funeral potatoes, is great for feeding a crowd! This spin on a classic potato dish is made with frozen hash browns, but without canned soup, and without cornflakes. Why I’m Addicted to Hash Brown Casserole It will feed a crowd It travels well, which makes it perfect for a potluck dinner It makes a great warm side dish for breakfast, lunch, or dinner It can be prepared ahead of time and baked just before serving Most importantly, this casserole is delicious! The Soup Funeral potatoes typically call for canned condensed cream of chicken or cream of mushroom soup. To take a short cut, you can easily use soup from a can. Or, you can make your own condensed cream of chicken soup in just 15 minutes with ingredients you most likely have on hand. In a saucepan, bring 3/4 cup chicken broth, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/8 tsp dried thyme, 1/8 tsp ground black pepper, and 1/4 tsp salt to a simmer. In a separate bowl, whisk together 1/2 cup half and half or milk and 1/4 cup flour until smooth. Whisk the flour mixture into the broth and continue whisking for about 3 minutes, until the mixture bubbles and thickens. This is the equivalent of 1 can of store bought condensed cream of chicken soup. How to Make Hash Brown Casserole In a large bowl, combine 32 ounces frozen hash browns, 8 ounces sour cream, 1 can condensed cream of chicken soup (which is the equivalent of the amount made above), 2 cups grated cheddar cheese, and 1 tsp salt. Mix together 1/4 cup panko bread crumbs and 1/4 cup grated parmesan cheese. Add the hash brown mixture to an oven safe baking dish and bake at 350 degrees for 45 minutes. Remove the dish from the oven and top with bread crumbs. Artzy Foodie Pro Tip: For an alternate topping, crush 2 cups of cornflakes and mix with 4 tbsp melted butter. Bake another 10 minutes, until the top is golden brown. Can Hash Brown Casserole be Made Ahead of Time Yes! Once the hash brown mixture has been added to the baking dish, cover and refrigerate for up to 1 day. Because the casserole will be cold from the refrigerator, add 10 minutes to the initial baking time, top with the bread crumbs and bake 10 more minutes, until golden brown. How to Store and Reheat Leftover Hash Brown Casserole Cover and refrigerate for 3-4 days. Reheat on the lower shelf of the oven so that the topping doesn’t burn, at 300 degrees until warm. Whether you’re having breakfast casserole or a juicy hamburger, hash brown casserole makes the perfect side dish! If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A creamy, cheesy potato dish that will feed a crowd!

Hearty Breakfast Burritos

These make ahead hearty breakfast burritos are super for meal prep! If you’re wanting a healthy, filling, grab and go breakfast, you are going to love this recipe! Why i like this recipe Breakfast is my favorite meal of the day, and for me, there’s nothing better than having a delicious breakfast waiting in the refrigerator. These breakfast burritos are not only flavorful and delicious, but they are satisfying. This burrito will definitely keep you energized until lunch time. Making these hearty breakfast burritos ahead of time makes busy weekday mornings a lot less hectic. What is inside a breakfast burrito The great thing about breakfast burritos, or any burrito for that matter, is that you can fill a tortilla with anything you like and it always tastes great! Inside this breakfast burrito, you will find rice, sausage, peppers, eggs, and cheese topped off with a little ranch dressing and some hot sauce. Step by Step Instructions 1. The Rice Add 1 cup of jasmine rice and 1 1/2 cups water to a heavy bottomed sauce pan. Bring to a boil, cover, reduce heat to low, and cook for 18 minutes. Remove the rice from the heat and let it rest 10 minutes. Fluff with a fork. 2. The Peppers Slice two bell peppers (any color you like) into strips. Add 1 tsp of oil to a pan and cook the peppers over medium heat for 8-10 minutes, until tender and set aside. 3. The Sausage In a pan, over medium heat, brown the sausage until done and set aside. 4. The Eggs In a large bowl, whisk together 1 dozen eggs, 1 cup of milk, and 2 tsp salt. Melt 1 Tbsp butter in a pan over medium heat. Add the eggs, cook until done, and set aside. 5. Assembling the Burritos a. Lay out a tortilla and put 1/8 of the rice, peppers, sausage, eggs, and cheese slightly off center in the tortilla. Top with 1 tsp hot sauce 1 tbsp ranch dressing. b. Fold the left and right sides together, leaving about an inch of space between the two sides. c. Fold the bottom toward the top. d. Continue rolling into a burrito. Artzy Foodie Pro Tip: Flour tortillas work best because they are most pliable.  Repeat for the remaining 7 burritos and wrap each one in aluminum foil . Storing the Burritos Store in the refrigerator for 1 week or in the freezer for up to 3 months. To thaw frozen burritos, refrigerate overnight. Reheating the Burritos Remove the aluminum foil and microwave for 60 to 90 seconds. To take on the go, rewrap in the foil. If you like breakfast meal prep recipes, you might also like: Breakfast Casserole  21 Healthy Make Ahead Breakfast Recipes Hearty Make Ahead Breakfast Bowls For more recipes like this one, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A hearty, make ahead, grab and go breakfast that is sure to keep you energized until lunch time!

Potato Salad

This classic potato salad recipe is a must for your next barbecue! This traditional potato salad with tender potatoes, hard boiled eggs, and a thick, creamy dressing with just the right amount of tang is the best potato salad ever! Every time I make this, it disappears in a flash! No family cookout or picnic is complete without my famous potato salad. This can be made a day ahead of time, which is what makes this recipe so great! What kind of potatoes to use Russet potatoes are perfect for this dish. Because they have a high starch content, the potatoes will become crumbly when cooked, they absorb the flavors of the sauce, and they add a creamy texture to the potato salad. How to make potato salad To a large pot of cold water, add 4 whole potatoes and 2 tbsp salt. Over medium high heat, bring to a slow boil and cook for 20-25 minutes, until the potatoes are fork tender. When the potatoes have cooled, peel them, and dice them into bite sized pieces. Artzy Foodie Pro Tip: Be careful not to overcook the potatoes or they will become mushy. As soon as  a fork can enter the potato without resistance, they are done. While the potatoes are boiling, add the eggs to a saucepan and cover with cold water. Over high heat, bring them to a boil. As soon as the eggs come to a boil, cover, remove from the heat, and let them sit for 15 minutes. Remove the eggs from the pan and let them cool. When the eggs have cooled, peel and chop them into small pieces. Chop 1/2 of a small onion, or 1/4 cup, and two stalks of celery into fine pieces. In a large bowl, combine the onion, celery, 1/4 cup sweet pickle relish, 1 tsp salt, 1/4 tsp pepper, 1 cup mayonnaise, and 1 tbsp mustard. Add the potatoes and eggs and gently mix until the potatoes are coated. Taste and season with additional salt or pepper, if needed. Cover and refrigerate for at least one hour and up to 24 hours before serving. Artzy Foodie Pro Tip: Mixing the potatoes in the dressing while they are still warm will allow them to absorb the sauce. Storage Store leftover potato salad in the refrigerator in a sealed container for 5 days. If you like this recipe, you might also like: Grilled Corn Salad Homemade BBQ Beans Mayo Free Pasta Salad If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! This traditional potato salad with tender potatoes, hard boiled eggs, and a thick, creamy dressing with just the right amount of tang is the best potato salad ever!

Smoky Beer Braised Brisket

For a really simple, really satisfying meal, you can’t go wrong with brisket. This super easy, smoky, beer braised bbq beef brisket, flavored with a delicious marinade, couldn’t be any easier! Just pop it in the oven and forget about it! What is Brisket Brisket is an inexpensive, boneless cut of beef that is quite tough and requires a long, slow cooking process to break down the collagen in the connective muscle tissues to become tender. A brisket is made of two sections, the flat and the point. The point is the larger, round end and the flat is the wide flat side. How to choose a brisket A good brisket should have a deep red color with marbling throughout. Marbling refers to the strands of fat that run throughout the brisket. A Brisket with good marbling will have patterns of white swirls and lines throughout, not just in one area. A good brisket will have a fat cap that is 1/4″ to 1/3″ thick. The fat cap will keep the beef moist during the cooking process. If the fat cap is too thick, it should be trimmed down to a single even layer. Hold the brisket in the center, and if it bends over on each side, it’s a more tender piece of beef. If the brisket is stiff and doesn’t bend, keep looking. How much brisket to buy Brisket will shrink a significant amount. Because of this, you should plan on purchasing 1/2 – 3/4 pound per person. The Marinade The brisket needs to be marinated overnight. For a 3 pound brisket, in a large bowl, mix together 2 cups beef broth, 2 Tbsp liquid smoke, 1/4 cup worcestershire sauce, 2 Tbsp garlic powder, and 2 Tbsp onion powder. Add the marinade, along with a brisket liberally seasoned with salt and pepper, in a resealable plastic bag. Turn the bag a few times to insure that the brisket is evenly coated and refrigerate over night or up to 3 days. How to cook the brisket Add a can of beer and 5-6 cloves chopped garlic, and a sliced onion to a baking dish. Remove the brisket from the marinade, discard the marinade, and add the brisket to the baking dish. Be sure to place it fat side up so that it doesn’t dry out during the cooking process. Cover with aluminum foil and bake at 275 degrees for 6 hours. Remove the brisket from the baking dish, cover, and let it rest 15 minutes before slicing. Slicing the brisket With a sharp knife, slice the brisket against the grain. Artzy Foodie Pro Tip: Check out this post at Hey Grill, Hey for a great demonstration of how to properly slice a brisket. Give it a light brush with your favorite bbq sauce (I’m kind of partial to my homemade bbq sauce) and enjoy! The end result is a super tender, smoky beer braised brisket that is so worth the wait! Storage Store your left over brisket in an air tight container in the refrigerator for 1 week. If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A super tender, smoky beer braised brisket!

New York Style Cheesecake

This award winning New York style cheesecake is a little slice of heaven right here on earth! This cheesecake is so creamy and so decadent! You won’t believe how easy it is to make! I entered this cheesecake in a baking competition at my husband’s office, and it won the cheesecake and pie category by a “landslide victory”! This dessert is always a show stopper! How to avoid a cracked top on your cheesecake There are a few secrets for a beautiful cheesecake with no cracks on the top: use room temperature ingredients don’t over mix the batter do not over bake the cheesecake do not cool the cheesecake too quickly. By following these few simple guidelines, you should end up with a beautiful cheesecake with a smooth top. Step by Step Instructions For the crust, add 12-15 ounces of your favorite cookies to a food processor and pulse until they are crumbly. Press the cookies into the bottom of a greased 9″ spring form pan. If the cookies are too dry to press into the pan, mix in 4 Tbsp melted butter. Put the pan into the freezer while you are preparing the filling. Next, with a mixer on medium speed, mix together four eight ounce packages of cream cheese with one cup of sugar until smooth. Then add two eggs, a teaspoon of vanilla, and two tablespoons of cornstarch and mix again until smooth. Add one cup of sour cream. Stir until the sour cream is thoroughly incorporated. Pour the filling into your spring form pan. Bake at 375 degrees for ten minutes, then lower the oven to 200 degrees and bake for forty five minutes. Crack the oven door and allow the cheesecake to cool for three hours. This will keep the cheesecake from cooling too quickly. Can cheesecake be made ahead of time Yes! Once the cake has completely cooled, top with plastic wrap and refrigerate for at least 2 hours and up to 2 days before decorating the top. Decorating the top In an ovenproof dish, melt 6 ounces semisweet chocolate chips in the oven at 200 degrees for about ten minutes. Stir them together, add to a piping bag, and pipe the chocolate over the top. Topping Variations You could easily substitute your favorite toppings. Chocolate, caramel and pecans go well together, raspberry sauce and fresh raspberries are delicious, or try strawberry sauce and fresh strawberries. You’re only limited by your imagination! Storage New York Style Cheesecake and can be covered and refrigerated for up to 1 week. If you want to serve up an impressive dessert, that can be made ahead of time, this recipe is for you! For more recipes like this one, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A creamy, decadent dessert that will steal the show!

Hummingbird Nectar

This homemade hummingbird nectar will keep your hummingbirds healthy, happy, and coming back for more! This 2 ingredient recipe, that replicates the sucrose content of nectar producing flowers, takes just 10 minutes! When to look for hummingbirds to arrive Where I live, in the midwest, hummingbirds arrive late April to early May. In the northern US, look for them to arrive mid May to early June. The coastal areas, south Texas, Arizona, Florida, Mexico, the Caribbean, Central America, and South America enjoy hummingbirds year round. How to attract hummingbirds Hummingbirds are attracted to red, but don’t use any food coloring. It could be harmful to them. Attract them with some red flowers nearby or get a feeder with with red accents. Offering a consistent source of food will also attract hummingbirds. Keep your feeder clean and full, and plant flowers nearby that bloom at different times. For more tips on attracting hummingbirds, visit The Ultimate Guide For Attracting Hummingbirds. How to make hummingbird nectar This super easy recipe replicates the sucrose content of nectar producing flowers. In a saucepan, mix together 1 part pure white cane sugar and 4 parts water. Boil, cool, and fill your feeder. According to the hummingbird society, it is best for the hummingbirds if pure white cane sugar is used, although beet sugar would be an acceptable alternative. Regular sugar has small amounts of molasses, which is toxic to hummingbirds. Store the remaining nectar in a sealed container in the refrigerator for up to two weeks. When to put your feeder out It’s best to have your feeder filled earlier rather than later. If they don’t find food, they’ll move on, however, once they locate your feeder they will visit each year. When to change out the nectar The warmer the weather, the more often you will need to change the nectar. In cooler temperatures, you could change it once a week, but when it gets above 60-70 degrees it will need to be changed every 3-4 days. How to keep insects away There are several ways to help keep insects away from your feeder: choose a no insect feeder avoid yellow feeders as wasps and bees are attracted to yellow keep the feeder clean keep the feeder in a shaded area hang your feeder from an insect moat When to remove the feeder There is a myth that says if you leave the feeder out in the Fall the birds will not migrate south. The truth is, hummingbirds instinctively know when to migrate and having the feeder available in the Fall ensures that they will have food sources available for refueling on their journey. It’s best to keep the feeder available for 1-2 weeks after the last bird has been seen. By keeping your feeder full of fresh nectar, you should be able to enjoy watching those adorable little hummingbirds until mid October when they migrate south. If you like this post, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! Homemade nectar to keep your hummingbirds healthy and happy!

Asian Vegetables

Asian vegetables with miso ginger sauce will not only get you to eat your veggies, but they’ll have you coming back for more! You will absolutely love these julienned vegetables coated in an Asian flavored sauce, topped with toasted sesame seeds! These stir fried vegetables make the perfect side dish for any meal! Miso ginger sauce, which is a super versatile sauce, is what makes these vegetables so tasty. It’s not only good for vegetables, but if you are looking to add flavor to your fish, shrimp, chicken, or pasta, miso ginger sauce is what you’re looking for! The Sauce To make 1 cup of miso ginger sauce, sautee a 2 inch piece of minced ginger and 2 cloves of finely chopped garlic in a tbsp of oil, over medium heat. Artzy Foodie Pro Tip: Grape seed oil is a good choice because it has a high smoke point and it is flavorless. Whisk in 1/4 cup white miso paste, 1/4 cup mirin, 2 tbsp rice vinegar, 1/4 cup soy sauce, 2 tsp toasted sesame oil, 2 tbsp sriracha sauce, and 2 tbsp honey. Artzy Foodie Pro Tip: Tamari is a gluten free substitute for soy sauce. How to Make Asian Vegetables Julienne, or cut 2 red peppers, 2 zucchini, and 1 onion into match sticks. Add 1 Tbsp grape seed oil to a skillet and heat it until the pan is screamin’ hot. Next, add the veggies and stir fry them until they are tender and slightly browned. Be sure to stir them around constantly or they will burn. It takes about 5-7 minutes. When the veggies are done, turn off the heat and allow the skillet to cool. Then, over medium heat add 1/2 cup miso ginger sauce and warm through. If you don’t allow the skillet to cool, the sauce will burn. Artzy Foodie Pro Tip: To save time and add the sauce immediately, transfer the vegetables to a clean skillet, then add the sauce. Finally, top with some toasted sesame seeds. If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! Julienned vegetables coated with an Asian sauce, topped with toasted sesame seeds! A great side dish for fish, chicken or pasta!

Hot Cross Buns

Not only is Hot Cross Buns a catchy tune that every elementary school student learns on the recorder, but it is also a sweet little roll that is traditionally served on Good Friday. This easy recipe for the best yeasty, hot cross buns made with chocolate chips, instead of raisins, is the perfect Easter treat! What are hot cross buns? Hot cross buns are spiced English buns, marked with a cross on the top, that are associated with the end of Lent and are typically eaten on Good Friday. Traditional hot cross buns are filled with raisins, however, my family prefers chocolate chips. These yeasty, chocolatey rolls are soft and fluffy and perfectly sweet! How to make hot cross buns If you have a stand mixer, this is the time to pull it out! If not, you can still make hot cross buns, you will just need a little elbow grease to knead the dough. A hand mixer will work for steps 1-3. 1. To your stand mixer, add 1 cup warm milk (110 degrees), 1 package active dry yeast, and 1 Tbsp honey. Whisk together and let sit 5 minutes. Artzy Foodie Pro Tip: One package of active dry yeast is 2 1/4 tsp. 2. Add 1/3 cup sugar, 1 stick melted butter, and 2 eggs and whisk together. 3. In a separate bowl, whisk together 3 1/2 cups flour, 1 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg. 4. Add the flour mixture, half at a time and mix together, then add 1 cup miniature chocolate chips. Using a dough hook, knead until the dough pulls away from the sides of the bowl, about 5 minutes. If you don’t have a stand mixer with a dough hook, flour a board and knead the dough until it comes together, about 8 minutes. 5. Put the dough in a buttered bowl, cover and let it rise 1-2 hours, until doubled in size. 6. When the dough has doubled in size, punch it down. 7. Divide the dough into 12 equal pieces. Roll each piece into a ball and put into a buttered baking dish. Artzy Foodie Pro Tip: The dough can be refrigerated overnight and piped (see step 9) and baked when you are ready to serve. 8. Cover and let rise 30 minutes. 9. In a bowl, mix together 1/2 cup flour, 1/4 cup water, and 1 Tbsp sugar. Add to a piping bag and pipe a cross onto the top of each roll. Add more water if needed to get the proper consistency for piping. Artzy  Foodie Pro Tip: If you don’t have a piping bag, add the flour paste to a plastic baggie and snip off a corner from the bottom of the bag. 10. Bake at 350 degrees for 25 minutes. When the rolls come out of the oven, brush the tops with a sweet glaze made from 2 Tbsp warm milk and 2 Tbsp sugar mixed together. Serve them warm with butter. How long will hot cross buns last? Once the rolls have cooled completely, they can be stored in an air tight container, at room temperature, for 2 days. Or, once cooled completely, hot cross buns can be wrapped individually in plastic wrap and frozen for a month. To reheat them, thaw overnight in the refrigerator. Then, wrap them in aluminum foil and reheat in a 350 degree oven for 10 minutes, or until warm. If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! These sweet, yeasty hot cross buns, made with chocolate chips instead of raisins, are soft and fluffy rolls traditionally eaten on Good Friday!

Carrot Cake Cupcakes

These homemade carrot cake cupcakes, with cream cheese frosting, are so easy to make from scratch! These moist, tender treats taste even better than they look! These cupcakes are so incredibly most and tender, and not too sweet! Paired with the cream cheese frosting, the flavors are perfectly balanced. How to make Carrot Cake Cupcakes Preheat the oven to 350 degrees. In a large bowl, whisk together 1 cup sugar, 1 cup brown sugar, 2 cups all purpose flour, 2 tsp baking soda, 1 tsp salt, 1 1/2 tsp cinnamon, and 1/2 tsp ground nutmeg (Photo 1). In a separate large bowl, whisk together 4 eggs, 3/4 cup buttermilk, 3/4 cup oil, and 1 1/2 tsp vanilla extract (Photo 2). A little at a time, add the dry ingredients to the wet ingredients until thoroughly mixed (Photo 3). Stir in 3 cups grated carrots and 1 cup chopped pecans (Photo 4). Artzy Foodie Pro Tip: To quickly grate the carrots, add the carrots to a food processor fitted with the grating blade. Line a cupcake pan with paper liners and fill each one 3/4 full with the batter (Photo 5). Bake for 20 minutes. Remove from oven and allow to cool (Photo 6). Artzy Foodie Pro Tip: For a two layer carrot cake, divide the batter between two greased and floured round 9 inch cake pans and bake at 350 degrees for 30 minutes, or until a toothpick inserted in the middle comes out clean. Making The Cream Cheese Frosting To make the cream cheese frosting, use an electric mixer and beat 3/4 cup softened butter with 12 ounces room temperature cream cheese (Photo 7). Add 3 cups powdered sugar, 1 1/2 tsp vanilla extract, and 1/2 tsp salt. With the mixer on low, beat until the powdered sugar is incorporated, then turn the mixer speed up and beat until smooth (Photo 8). Frosting the cupcakes Add the frosting to a piping bag with your favorite tip and pipe the frosting in a circular pattern. Finally, top with your favorite sprinkles. Artzy Foodie Pro Tip: If you don’t have a piping bag or a tip, fill a ziplock bag with frosting, cut a small amount off a corner from the bottom of the bag, and pipe on the frosting. Storage Any recipe with cream cheese frosting should be refrigerated. Store frosted cupcakes, covered, in the refrigerator for 5 days. Unfrosted cupcakes can be covered and left out for 2 days. The frosting can be made and stored separately in the refrigerator so that the cupcakes can be frosted just before serving. Be sure to remove the frosting from the refrigerator an hour before frosting so that it will soften. If you like this recipe, you might also like: Dark Chocolate Cupcakes With Salted Caramel Frosting For more great recipes, subscribe to Artzy Foodie! Be sure to follow us on Facebook, Pinterest and Instagram to stay updated! Moist tender cupcakes with cream cheese frosting!

Pimento Cheese Spread

This super easy homemade pimento cheese spread, that can be made in 15 minutes, is a simple appetizer that everyone will love! If you’ve had the prepackaged pimento cheese spread from the grocery store that looks like an orange paste, then you may not be a huge fan of pimento cheese. Instead of tasting processed and sugary, this recipe produces a nice soft textured cheese spread that is smoky, and slightly spicy, with just a hint of sweetness! Best of all, there is no cooking involved. The most inexperienced chef can make this recipe in no time at all! What are pimentos? Pimentos are cherry peppers, which are small, mild peppers that are sweet in flavor. Rather than using cherry peppers, I used roasted red bell peppers, which are also mild and sweet in flavor. To roast the red peppers, brush the outside with oil and broil until the skin is charred on all sides, about 4-5 minutes per side. Seal the charred peppers in a paper bag or in a bowl covered with plastic wrap and let sit for 10 minutes. Remove the skin and seeds and chop into small pieces. Artzy Foodie Tip: You can purchase roasted red peppers in a jar at any grocery store. How to make pimento cheese spread In a large bowl, gently mix together 8 ounces of room temperature cream cheese, 8 ounces grated sharp cheddar cheese, 8 ounces grated smoked gouda cheese, 1/2 cup mayonnaise, 3/4 tsp cayenne pepper, and 2 chopped roasted red bell peppers. Artzy Foodie Tip: Room temperature ingredients will mix together easier. Uses for pimento cheese spread Not only is pimento cheese spread good on crackers, it also makes great… grilled pimento cheese sandwiches pimento cheese stuffed zucchini boats bacon wrapped pimento cheese stuffed jalapeños pimento cheese stuffed mushrooms pimento cheese omelets Any other ideas? Please comment! How long will pimento cheese last? Stored in the refrigerator in an air tight container, pimento cheese spread will last for 1 week. Because there is mayonnaise in this recipe, be sure not to leave it at room temperature for longer than 2 hours. If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A soft textured cheese spread that is smoky, and slightly spicy, with just a hint of sweetness !

Guatemalan Stew

Guatemalan stew is a hearty stew with a rich and tangy tomatillo sauce. You don’t have to be from Central America to appreciate this meal! I learned this recipe many years ago for our youngest son Joshua, who is from Guatemala, but our whole family looks forward to it every time I make it. It’s great served over white rice along with some corn tortillas for soaking up all that flavorful sauce. How to make Guatemalan stew In a large pot, boil 4 bone-in chicken breasts along with 1 pound of husked and rinsed tomatillos, a stemmed and halved jalapeño pepper, and 1 Tbsp salt for 25-30 minutes until the chicken is cooked through. Drain the chicken, tomatillos, and jalapeno and set aside. Reserve the cooking broth. While the chicken is boiling, in a large skillet, heat 1 Tbsp olive oil over medium heat. Add 1/2 cup chopped cilantro, 6 chopped green onions, 3 cloves chopped garlic, and a green bell pepper that has been cored, seeded, and chopped and sautee until softened, about 8-10 minutes. Add the sautéed veggies, the boiled tomatillos and jalapeño, 4 corn tortillas torn into small pieces, and 3 cups of the broth from the chicken to a blender and blend until smooth. Work in batches if necessary. Artzy Foodie Tip: When adding hot liquid to a blender, fill only half way, remove the center piece of the lid, and cover with a clean kitchen towel. Add the sauce to a large pot and bring to a boil. Lower the heat, add 1 tsp salt and the juice of a lime, and simmer until thickened, about 10 minutes. Remove the chicken from the bone and shred. Add the chicken to the sauce and simmer another 10 minutes. Serve over your favorite rice with corn tortillas or corn chips. Get out of your comfort zone and take a visit to Central America. You’re going to love Guatemalan stew! Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A hearty stew with a rich and tangy tomatillo sauce!

Homemade BBQ Beans

At your next backyard cookout or tailgate party, these homemade bbq beans are a must! These beans will easily rival your local bbq restaurant. The combination of smoky, spicy, tangy, and sweet flavors is irresistible! This recipe was inspired by the baked beans at a local bbq restaurant. They are so addictive, I wanted to be able to have them more often. After a lot of experimenting, I came up with this bbq bean recipe. It is such a flavorful dish, it’s hard to resist a second or even a third helping! The sauce, which is my homemade bbq sauce, is where all those delicious flavors come from! It’s a mash up of the four major styles of bbq sauce and it’s fantastic! The Brisket Smoky beer braised brisket adds great flavor and texture and turns this into a hearty side dish. Click the link for tips on how to choose a good brisket. You will need to plan ahead because the brisket needs to be marinated overnight and braised for 6 hours. For a 3 pound brisket (which is about the smallest I have been able to find), in a large bowl, mix together 2 cups beef broth, 2 Tbsp liquid smoke, 1/4 cup worcestershire sauce, 2 Tbsp garlic powder, and 2 Tbsp onion powder. Add the marinade, along with a brisket liberally seasoned with salt and pepper, in a resealable plastic bag. Remove any excess air from the bag, seal the bag, and turn it a few times to insure that the brisket is evenly coated. Refrigerate over night or up to 3 days in advance. Add a can of beer, 5-6 cloves chopped garlic, and a sliced onion to a baking dish. Remove the brisket from the marinade, discard the marinade, and add the brisket to the baking dish. Be sure to place it fat side up so that it doesn’t dry out during the cooking process. Cover with aluminum foil and bake at 275 degrees for 6 hours. Remove the brisket from the oven and let it rest 15 minutes before slicing. With a sharp knife, slice against the grain of the beef. You will need 1 cup of brisket cut into small chunks for the bbq beans. Store the remaining brisket in an air tight container in the refrigerator for 1 week. The Sauce Whisk together 8 ounces tomato sauce, 2 Tbsp tomato paste, 1/4 cup apple cider vinegar, 2 tsp dijon mustard, 3 Tbsp honey, 2 Tbsp molasses, 1 tsp liquid smoke, 1 Tbsp worcestershire sauce, 1 Tbsp tamarind paste (the secret ingredient), 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp cayenne pepper, 1/4 tsp salt and simmer for 20 minutes.   The Beans Typical bbq bean recipes use navy beans, which require many many hours to prepare and cook. To keep it simple, I use canned, store bought baked beans. This cuts way down on preparation and cooking time. Open a 31 ounce can of baked beans and rinse them in a colander to remove the sauce and any flavors added to the canned beans. Putting it all together In a saucepan, add 1 cup of chopped brisket, the sauce, and the beans. Mix it all together and simmer uncovered, over medium heat, for 20-30 minutes, stirring occasionally. Whether you are having friends or family over for a cookout, or you’re cheering on your favorite team, these homemade bbq beans are sure to be a crowd pleaser! If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! BBQ beans with combination of smoky, spicy, tangy, and sweet flavors that will rival your local bbq restaurant!

Mayo Free Pasta Salad

This mayo free pasta salad is one of my go-to recipes for a quick and easy side dish or snack. It’s a super versatile dish that is colorful, healthy, and delicious! Pasta salad is great for brunch, lunch, an afternoon snack, or a late night bite! And, because there is no mayonnaise, this dish is perfect to take to a pot luck dinner or a picnic! Make it your own This recipe can easily be customized to your taste. Choose your favorite pasta, your favorite oil, your favorite vinegar, your favorite cheese, your favorite veggie, and your favorite protein if you choose to add one. For this recipe, I used vegetable rotini, olive oil, red wine vinegar, mozzarella cheese, broccoli, and some uncured turkey pepperoni. In the past, I have used bowtie noodles, diced cheddar cheese, asparagus, diced chicken, and on occasion I have used a bottled Italian salad dressing rather than the oil and vinegar dressing. Artzy Foodie Tip: String cheese works great because it is easy to cut into uniform pieces. How to make pasta salad Boil 16 ounces of rotini pasta according to the package directions. Artzy Foodie Tip: Add some salt and olive oil to the water to flavor the pasta and keep it from sticking together. About two minutes before the pasta is done, add 2 heads of chopped broccoli to the water. When it is done, drain the pasta and broccoli and refrigerate. While the pasta is cooling, I cut the cheese (did I just say that?) and the pepperoni. When the pasta is cooled, add 6 cubed string cheeses 4 ounces sliced pepperoni. Next add 1/4 cup vinegar and 3/4 cup oil and toss it all together. Artzy Foodie Tip: For a shortcut, add your favorite Italian salad dressing instead of oil and vinegar for the dressing. This mayonnaise free pasta salad is so simple, but so delicious! If you like this mayo free pasta salad recipe, you might also like: Kale and Brussels Sprouts Salad Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A quick and easy side dish or snack that is colorful, healthy, and delicious! Because there is no mayonnaise, this is a great dish for a picnic or potluck!

Lobster Bisque

You don’t have to go to a fancy restaurant to enjoy a decadent bowl of lobster bisque. Make this rich, creamy soup right in your own kitchen. With my 3 step process, it’s easier than you think, and your wallet will agree! I love this recipe because it makes any day feel like a special occasion. Serving this to your family and friends is sure to make them feel special too. After all, any dish with lobster is pretty fancy! What is bisque Bisque is a French style of smooth, creamy soup with a velvety texture that is made from shellfish broth. Lobster bisque is a rich and decadent soup made with strained broth from lobster shells. Making lobster bisque is a three step process Step 1: Cook the lobster Add thawed lobster tails to a pot of boiling water and simmer them for about six minutes or until the internal temperature reads 180 degrees. Remove the lobster tails and allow them to cool. Remove the meat from the tails and chop into small pieces. Reserve both the lobster shells and the lobster water. Step 2: Make the lobster broth Measure and prepare all of your ingredients ahead of time. Chop 1 shallot, 1 carrot, 1 stalk of celery, and smash 3 cloves of garlic. Measure out 2 Tbsp butter, 1 cup of white wine, 2 Tbsp cognac, 1/4 cup tomato paste, and 4 cups seafood broth. Have a sprig of thyme and a bay leaf ready, and measure out 1 tsp of salt. Artzy Foodie Tip: A good mise en place makes the cooking process go much smoother.  In a dutch oven, over medium heat, sautee the shallots, carrots, celery, and garlic in the butter until tender. Stir in the tomato paste and cook for another three minutes. Add the white wine and cognac to deglaze the pan. Deglaze means to add liquid to a hot pan to get all the brown bits off the bottom. Artzy Foodie Tip: Those brown bits are little flavor treasures and they make for an easy cleanup of your dutch oven! Cook 2-3 minutes to burn off the alcohol. Add the reserved lobster shells, 2 cups of the reserved lobster water, the seafood stock, the thyme, the bay leaf, and the salt. Bring to a boil, then reduce the heat to medium and simmer covered for 1 hour. Strain the broth through a fine sieve and set aside. Step 3:  Make the bisque The bisque begins with a roux. A roux is a thickener made by whisking together equal parts of fat (butter or oil) and flour in a warm pan. Artzy Foodie Tip: The longer you cook the roux, the more brown it becomes and the less thickening power it has. In a large dutch oven, over medium heat, melt 4 Tbsp butter. Whisk in 1/4 cup flour and cook for 3-5 minutes until it starts to brown and begins to smell slightly nutty. Whisk in the lobster broth and 1 cup heavy cream and bring to a simmer. Serving the bisque To serve the lobster bisque, place a few pieces of the chopped lobster in the bottom of a soup bowl. And, for a dramatic presentation, slowly pour the bisque over the top of the lobster. For a little bit of heat, garnish with some cayenne pepper! This decadent, creamy bisque with tender chunks of lobster is sure to show your family and friends just how special they are! Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A decadent, rich, velvety soup with chunks of lobster meat!

Fresh Fruit Salad

This fresh fruit salad with honey and lime is a healthy and easy side dish or dessert that will make any occasion special! Put this beautiful dish together in 30 minutes, with no cooking involved! Fresh fruit salad makes an elegant side dish or dessert that is light and refreshing and is great for any meal of the day. It’s quick and easy to make and you won’t have to turn on the oven or the cooktop to prepare this colorful dish. Fresh fruit versus frozen fruit The title of the recipe says it all! Fresh fruit is a must for this recipe. Frozen fruit can become mushy when thawed and can water down your fruit salad, diluting the flavors. Fresh is best! What Combination of Fruit to Use Any combination of your favorite fresh fruit can be used. I purposely did not use blackberries or raspberries because of their tough seeds that aren’t too pleasant to eat. I also didn’t use apples, only because they tend to oxidize and turn brown after a short period of time, which isn’t great for presentation. Ingredients For this recipe, I used 1 pineapple, 1 pint of blueberries, 2 kiwis, 16 ounces strawberries, and 2 cups of grapes. Bananas, oranges, peaches, pears, or any of your favorite fruits will work in this recipe. This is a very versatile recipe, just use about 8 cups of fresh fruit. Keep in mind that if you substitute other fruits, you might need to adjust the amount of sweetener. Sweetener To sweeten the fruit salad, I used honey. I generally shy away from using sugar as much as possible. A small amount of honey adds just the right amount of sweetness to the dish. To offset the sweetness, I added some lime zest and lime juice, which creates the perfect balance of flavors. Artzy Foodie Tip: Fruit will be sweeter when it is in season, requiring less sweetener. How to make fresh fruit salad Prepare all the fresh fruit by washing, if needed, and cutting the larger fruit into smaller pieces. Add all the fruit to a large bowl. Mix together 1/4 cup honey and the zest and juice of one lime, pour over the fruit, and toss. Artzy Foodie Tip: Spray your 1/4 cup measuring cup with cooking spray before measuring so the honey won’t stick. Can This be made ahead of time Fresh fruit salad is best when freshly prepared. The fruit could be prepared ahead of time and stored in the refrigerator in separate air tight containers, and the dressing could also be made ahead of time and stored in the refrigerator. It’s best to toss the fruit and dressing together just before serving. Storage Leftover fruit salad can be refrigerated for about 3 days, but some of the fruit might become discolored as the sugars from the different fruits release and soak into one another. This is a great recipe to keep in mind for Easter or Mother’s Day brunch! If you like this recipe, you might also like: Strawberries and Whipped Cream Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! An elegant side dish or dessert that is light and refreshing. Fresh fruit salad with honey and lime is a healthy and easy recipe that takes only 30 minutes and will make any occasion special!

Belgian Waffles

These Belgian waffles, made in under 20 minutes, are the perfect brunch dish! You can make them ahead of time and put them in the oven to keep them warm, leaving you free to enjoy your company rather than spending all of your time working the waffle iron! Why I like this recipe Brunch is my favorite meal of the week! I especially love these Belgian waffles! There’s a whole stick of butter in there, which makes the outside nice and crispy, while maintaining the perfect chew on the inside. The deep grooves are great for holding all of your favorite toppings. These can easily be made ahead of time and put in the oven to keep warm, leaving you free to spend time with your guests. Artzy Foodie Tip: Put your cooked waffles on a rack, on a baking sheet, in the oven at 200 degrees to keep them warm. How are Belgian waffles different from regular waffles Belgian waffles are different from regular waffles because they are made with a leavening agent, or egg whites and baking powder as in this recipe, to make the batter lighter and more fluffy. They have a crispy outside and they are chewy on the inside. Belgian waffles are thicker and larger in size than regular waffles, and they have deeper pockets for holding more toppings. For this recipe, you will need to use a Belgian waffle maker, which has a deeper larger grid pattern than a regular waffle iron. How to make belgian waffles To begin, separate two eggs. In a large bowl, beat together the egg yolks and 2 cups buttermilk. Mix in 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Then, stir in 1 stick of melted butter. Artzy Foodie Tip: If you don’t have buttermilk on hand, add 2 Tbsp vinegar to a measuring bowl, fill up to the 2 cup mark with milk, and let sit for 10-15 minutes. In a separate bowl, with a mixer, whip the egg whites into soft peaks. To form soft peaks, whip the egg whites until they barely hold their shape. Next, fold the egg whites in to the batter. Heat up your waffle iron and use some cooking spray before adding the batter to make sure your waffles don’t stick. A good rule of thumb is to use about 1/4 cup of the batter for each of the four quadrants, or 1 cup total for each waffle. If your waffle iron doesn’t tell you when they are ready, time them for about 3 minutes, or until there is no more steam coming from the waffle maker. Toppings We like to top our Belgian waffles with mascarpone cheese, pecans, and maple syrup. If you haven’t tried mascarpone cheese on your waffles, you are missing out! Mascarpone cheese is similar to cream cheese, but it has a milder flavor and is more velvety and creamy in texture. Other suggestions for toppings include: fresh fruit whipped cream chocolate chips chocolate syrup butter peanutbutter cinnamon nutmeg If you like this brunch recipe that allows you to spend time with your guests, rather than your waffle iron or cooktop, you might also like my breakfast casserole recipe! Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, we would love for you to follow us on Facebook, Pinterest and Instagram! This is no ordinary waffle recipe! These Belgian waffles are light and fluffy, with a crispy exterior, a chewy center, and deep pockets to hold all of your favorite toppings!

Brûléed Potatoes

Brûléed potatoes are a creamy, cheesy, decadent, hash brown side dish that is baked and then broiled to golden perfection. This is a super easy, super impressive recipe with almost no prep at all! Why I love this recipe This is an elegant side dish that is so easy and so delicious! The only prep work involved is grating some cheese, draining the liquid from some frozen hash browns, and chopping some chives. You can make a large pan of them or you can make single servings. They are fabulous any time of day. They can be served for breakfast, brunch, lunch, or dinner! How to make brûléed potatoes Brûléed potatoes are mixture of frozen hash browns, grated fresh mozzarella cheese, grated parmesan cheese, chopped chives, salt, and heavy cream. For best results, be sure to thaw the hash browns and remove as much liquid as possible. To remove the liquid, place the thawed hash browns on a kitchen towel, wrap the towel around them and squeeze out as much liquid as possible. When I made them without thawing the hash browns, they were too runny and not as flavorful. Do not substitute milk for the heavy cream! Heavy cream is the key to the success of this dish. Mix all the ingredients together and bake at 350 degrees for 30 minutes. For the brûléed part, broil at the end for about 3 minutes, until they are golden and bubbly. Individual servings can also be made by adding the potato mixture to small ramekins and baking for 15-20 minutes and then broiling. For an impressive side dish with any meal, give these brûléed potatoes a try. You won’t be disappointed! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A creamy, cheesy, decadent, hash brown side dish that is baked and then broiled to golden perfection!

Toasted Roasted Veggie and Brie Sandwich

This toasted roasted veggie and brie sandwich will make you forget all about the meat! Not only will you eat your veggies, but you’ll beg for more! This hearty, meat free sandwich is loaded with roasted vegetables and creamy brie cheese!  Brie Cheese I’m not going to lie, you could melt brie cheese on your shoe and it would be delicious! It has a creamy, buttery texture that melts beautifully! Don’t make the mistake of cutting off the outer edge. There is a ton of flavor in the rind. Roasting the Veggies Slice some zucchini and some sweet potatoes lengthwise so that they will stack nicely on the bread, and your vegetables won’t fall off your sandwich. Toss them in oil and season them with salt and pepper. Lay the zucchini and sweet potatoes in a single layer on a baking sheet and roast in a 400 degree oven for 20 minutes. While the veggies are roasting, sautee your onions in some oil until they are tender. THE SECRET TO A CRISPY SANDWICH Typically, a toasted sandwich is made by spreading butter on the outside of the bread and cooking it until the butter browns and the bread becomes toasted. However, the secret to the perfectly crispy sandwich is to use mayonnaise on the outside of the bread, and to melt some butter in the pan before toasting the sandwich. The combination of mayonnaise, butter, and sour dough bread is heavenly! Toasted mayonnaise creates the perfect crunchy texture that you can almost taste when you hear it being bitten in to. Artzy Foodie Tip: For the perfect crunch on any toasted sandwich, spread the outside of the bread with mayonnaise instead of butter, and melt some butter in your pan before toasting the sandwich. Building your Sandwich I like the mild, sour flavor of sour dough bread, and it holds up well to the moisture from the vegetables. Artzy Foodie Tip: Because sour dough bread toasts up nicely on the outside while retaining a good chew on the inside, it is a great choice of bread for any toasted sandwich. Spread the outside of the bread with mayonnaise and spread the inside with dijon mustard. Layer the brie cheese, some arugula, some roasted zucchini slices, some tender onions, and some roasted sweet potato slices. Melt some butter in your skillet. I like to use cast iron for this sandwich. Then, toast on both sides until golden brown. Now that’s how to eat your veggies! If you like this meatless sandwich, you might also like, meatless Mushroom and Goat Cheese Pasta. If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A hearty toasted sandwich loaded with roasted vegetables and creamy brie cheese!

Firecracker Shrimp

These firecracker shrimp are the perfect appetizer for any occasion! These crispy shrimp tossed in a creamy, sweet and spicy sauce can be on your table in 20 minutes! These firecracker shrimp are addictive! What could be better than breaded and fried shrimp, coated in a creamy sauce that is sweet and spicy, all piled on top of a huge bowl of greens! Choosing the shrimp When it comes to shrimp, there are several choices you will need to make wild caught or farm raised fresh or frozen shells on or shells removed deveined or not deveined size also known as count Wild or Farm Raised The consensus is that wild caught shrimp is the better choice. Depending on the farmer, there could be antibiotics, contaminants, and even pesticides in farm raised shrimp. Fresh or Frozen Most shrimp is frozen prior to arriving at your supermarket meaning that the “fresh” shrimp in the cooler has most likely been frozen and thawed. Generally speaking, frozen shrimp will be just as fresh once you thaw it. shelled and deveined or not You can buy shrimp with the shells removed that are already deveined or you can buy them with the shells on and devein them yourself. It’s not too difficult to remove the feet and shells and devein the shrimp. Just pull the little feet off with your fingers, using some kitchen shears cut down the back and remove the shell, then using a small knife cut down the back and remove the vein. I recently stumbled across a shrimp deveining tool for less than $10. In just one quick movement, it removes the the feet, the shell, and the vein. A short video demonstration can be found here. Shrimp Count Lastly, there are different sizes of shrimp or different shrimp counts. The count simply refers to the number of shrimp it takes to make a pound. A fairly standard shrimp count is 21-25, which is what I used for this recipe. The smaller the count, the larger the shrimp and the larger the count, the smaller the shrimp. The sauce To make the sauce, mix together 1/2 cup mayonnaise, 1 Tbsp sweet chili sauce, 1/4 cup sriracha sauce, and 1/4 tsp salt and set aside. How to Make the shrimp In a dutch oven, heat enough oil to cover the shrimp, to 350 degrees. Coat the peeled and deveined shrimp in cornstarch. Add a few shrimp at a time to the oil and fry 2-3 minutes, until browned. Artzy Foodie Tip: When frying, do not overcrowd the pan. The oil temperature will drop and your food will absorb the oil and become soggy. Toss the fried shrimp in the sauce and serve over a bed of greens. Garnish with chopped green onions. If you’re wanting a quick and easy appetizer that is absolutely delicious, these firecracker shrimp are just what you’re looking for! You might also like: Oven Roasted Shrimp Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! Crispy, fried shrimp tossed in a creamy, sweet and spicy sauce served over a bed of greens! This addictive appetizer can be prepared in just 20 minutes!

Homemade Caramel Sauce

Once you make this super easy homemade caramel sauce with only 4 ingredients, you’ll never buy store bought again! In about 20 minutes you can enjoy a delicious homemade caramel sauce made from ingredients that you most likely already have on hand! Why Make Caramel Sauce There’s no need to use a store bought caramel sauce with a long list of artificial ingredients when it’s so easy to make right in your own kitchen. Homemade caramel sauce is a really simple recipe. It takes 4 ingredients and 20 minutes, that’s it! It is made by cooking a mixture of sugar and water until it turns to a dark amber color, then whisking in some cream and some butter. Getting Prepped It’s best to have the cream and butter measured out before getting started. Once the sugar is caramelized, the cooking process moves rather quickly. How to Make Homemade Caramel Sauce In a saucepan, warm 3/4 cup heavy cream over low to medium heat. The cream should be warmed but not come to a boil. Adding cold cream to the caramelized sugar will cause the sugar to seize, and create lumps in your sauce. For the sugar mixture, it is important to use a much larger pan than appears necessary. The sauce will bubble up to at least twice its size when the cream is added. In a large pan, over high heat, combine 1 cup of sugar and 1/3 cup water. Stir until the sugar and water are mixed. Once the mixture has come to a boil, do not stir. It’s hard to resist the urge to stir but, stirring the sugar will result in a grainy sauce. Let the sugar cook, without stirring, for about 15 minutes until it turns to a dark amber color. The sugar will go from opaque to translucent, then there will be streaks of yellow which will quickly turn to a dark amber color. When there are dark streaks, swirl the pan to make sure the sugar is cooked evenly. The longer you cook the sugar, the darker the color and the deeper the flavor. A shorter amount of cooking time will result in a lighter colored, sweeter caramel sauce. Once the sugar has caramelized, or turned to a dark amber color, remove the pan from the heat and whisk in the cream. The sauce will quickly bubble up and double in size. Continue whisking until all the cream is added and the bubbles subside. Once the bubbling stops, whisk in 2 Tbsp butter until it has melted and the mixture is smooth. For a thicker caramel sauce, return the pan to medium heat and continue simmering the sauce for another 5-10 minutes. The longer the sauce is cooked, the thicker it will become. The sauce will thicken as it cools, so stop cooking just before it reaches your desired thickness. Storage Allow the sauce to cool, transfer to a jar, and seal. Your homemade caramel sauce will last 3 days at room temperature and up to 3 months in the refrigerator. Homemade caramel sauce is great for topping ice cream, brownies, pie, apple crisp or for a dipping sauce. Enjoy! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A thick, rich homemade caramel sauce made in about 20 minutes with only 4 ingredients!

Mexican Zucchini Boats

Mexican zucchini boats are low carb, keto friendly, and gluten free! These little Mexican style treasures are quick and easy and loaded with flavor! Mexican recipes are my favorite! I like to “Mexican-ise” just about any recipe. There are tons of great zucchini boat recipes out there, but I’m partial to my Mexican version of zucchini boats. They’re like little tacos, only wrapped in zucchini rather than a tortilla. If you like spicy food, you will love this recipe! how to make mexican zucchini boats These cute little zucchini boats are super easy. Slice your zucchini lengthwise and then hollow out the center with a small spoon. Be sure to leave a small amount of the flesh to hold the fillings. Artzy Foodie Tip: Choose zucchini that are similar in size so they will cook evenly. Next, fill them with a mixture of cooked chorizo, a small amount of a puree of chipotle peppers in adobo sauce, and some cream cheese. The chorizo and the chipotle pepper puree will add heat, while the cream cheese will add a creamy texture and cut through some of the spice. Artzy Foodie Tip: Chipotle peppers in adobo sauce can be found in a can in the ethnic aisle of your grocery store. In a food processor, puree the entire contents of a can of chipotle peppers in adobo sauce to create a smoky, spicy puree that can be added to all sorts of dishes. Artzy Foodie Tip: For milder Mexican zucchini boats, substitute ground beef seasoned with salt and pepper for the chorizo, and leave out the chipotle peppers in adobo sauce. Those substitutions will make flavorful zucchini boats while eliminating the heat. Top them off with some grated mozzarella cheese and bake them on a rack at 400 degrees for 15 minutes. Artzy Foodie Tip: Baking the zucchini boats on a rack allows the heat to circulate beneath the zucchini and keeps the bottoms from becoming soggy. The Toppings Once the zucchini boats have baked, top them with your favorite Mexican style toppings. Some of my favorite toppings include tomatoes, jalapenos, cilantro, and cotija cheese, which can be described as Mexican feta cheese. Whether you are eating keto, low carb, gluten free, or any other type of diet, I’m confident you will love Mexican zucchini boats! You might also like: Spicy Queso Dip Mexican Chorizo Chili Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram!  Super flavorful Mexican style zucchini boats that are low carb, keto friendly, and gluten free!

Corned Beef Hash

Corned beef hash with baked eggs is a quick and easy way to satisfy your hunger after a fun day celebrating St Patrick’s Day. This is a hearty brunch dish that will use up your leftover corned beef and soak up all that green beer! WHAT IS HASH Hash is a dish consisting of chopped meat, potatoes, chopped vegetables, and spices that are cooked together. The possibilities are endless! HOW TO MAKE CORNED BEEF HASH WITH BAKED EGGS In an ovenproof skillet over medium heat, melt some butter and sautee some diced onions and minced garlic until translucent, about 3-5 minutes. Add some frozen hash browns and cook another 5-7 minutes. Add some fresh spinach and cook until wilted, about 3-5 minutes. Add your left over corned beef, some grated cheese, some worcestershire sauce, and mix together. Taste and season with salt and pepper, if needed. Artzy Foodie Tip: Feel free to add in any vegetables you have on hand along with the onions and garlic. Just be sure to cut them into the same size pieces as the onion so that they all cook evenly. Make 4 “wells” in the mixture and crack an egg in each “well”. Artzy Foodie Tip: This can be prepared in one large pan or the hash can be separated in to 4 smaller oven safe dishes and baked for individual servings. Bake at 375 degrees for 8-10 minutes until the eggs are cooked to your liking, and serve with some crusty bread for dipping. As the Irish say, “May neighbors respect you, trouble neglect you, the angels protect you, and Heaven accept you”. And, may you enjoy some corned beef hash along the way. If you like this recipe, you might also like my Toasted Reuben Sandwich Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates! A hearty brunch dish that will use up your leftover St. Patrick’s Day corned beef and soak up all that green beer!

Mushroom and Goat Cheese Pasta

Mushroom and goat cheese pasta is a flavorful pasta dish with fresh herbs, garlic, white wine, and mushrooms in a creamy goat cheese sauce. This meatless dish is sure to satisfy any carnivore! Ingredients Cremini mushrooms, also called baby bellas, meaning baby portobello mushrooms, are firmer than white button mushrooms and have a more earthy flavor, which makes them perfect for this dish! Fresh herbs to brighten up the flavor include: parsley, thyme, rosemary, and garlic which all pair nicely with the mushrooms. The creamy sauce is made from goat cheese, white wine, and chicken broth. Goat cheese is also called chevre, which is French for goat. Goat cheese is a soft cheese made from goat’s milk and adds a creamy texture and a sharp, tangy flavor to the sauce. Artzy Foodie Tip: Goat cheese has a strong flavor, for a milder flavor substitute ricotta cheese, cream cheese, or fromage blanc. Rotini noodles, which are 2 inch lengths of corkscrew shaped pasta, are great for holding on to the sauce. Artzy Foodie Tip: Any pasta with ridges will hold on to the sauce. Penne, rigatoni, or farfalle shaped pastas would be great substitutes. CLEANING THE MUSHROOMS Because mushrooms are porous, you don’t want to rinse them under the sink to get them clean. They are like little sponges and will soak up the water, and then water down whatever dish you are making with them. Mushrooms are grown in sterile soil, so wiping them with a damp paper cloth will suffice. How to make mushroom and goat cheese pasta Melt 1 Tbsp butter in a sautee pan over medium heat, add 4ounces sliced mushrooms, a handful of the chopped fresh herbs (parsley, thyme, and rosemary), and 1 clove minced garlic and cook about 3-5 minutes, until tender. Once most of the butter has cooked out, add 2 Tbsp of white wine to the pan and cook another 5 minutes to cook out the alcohol. While the mushrooms are cooking, boil your rotini noodles according to package directions and drain. In a separate sauce pan, over medium heat combine 1 Tbsp olive oil, 2 Tbsp white wine, 1 cup chicken broth, and simmer until reduced by half, about 5 minutes. Add another handful of the chopped fresh herbs (parsley, thyme, and rosemary), 4 ounces of goat cheese, salt and pepper to taste, and continue simmering until the sauce is creamy and thickened. Once the sauce has thickened, add the mushrooms and rotini noodles and mix together. Serve in a bowl, garnish with more fresh herbs and little dollops of goat cheese. You’ll never miss the meat with this hearty mushroom and goat cheese pasta dish! However, if you’re like my husband and you do miss the meat, add some diced grilled or rotisserie chicken. Other recipes you might like Chicken and Rice with Herbed Truffle Butter Guatemalan Stew Tuscan Chicken Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates! A flavorful, meatless pasta dish with fresh herbs, garlic, white wine, and mushrooms in a creamy goat cheese sauce!

Reuben Sandwich

This toasted reuben sandwich is a masterpiece created from leftover St. Patrick’s Day corned beef that was made-over into the best sandwich I’ve ever eaten! What could be better than corned beef, sauerkraut, swiss cheese, and thousand island dressing sandwiched between two slices of toasted sour dough bread! CHANGING UP THE CLASSIC REUBEN SANDWICH The classic reuben is a hot sandwich made with rye bread, corned beef, sauerkraut, swiss cheese, and thousand island dressing. I’m changing things up a bit by toasting my sandwich and by using sour dough bread. I like the mild, sour flavor of sour dough bread, and it holds up well to the moisture in the dressing and in the sauerkraut. Artzy Foodie Tip: Because sour dough bread toasts up so nicely on the outside while retaining a good chew on the inside, it is a great choice of bread for any toasted sandwich. THE SECRET TO A CRISPY SANDWICH Typically, a toasted sandwich is made by spreading butter on the outside of the bread and cooking it until the butter browns and the bread becomes toasted. However, the secret to the perfectly crispy sandwich is to use mayonnaise on the outside of the bread, and to melt some butter in the pan before toasting the sandwich. The combination of mayonnaise, butter, and sour dough bread is heavenly! Toasted mayonnaise creates the perfect crunchy texture that you can almost taste when you hear it being bitten in to. Artzy Foodie Tip: For the perfect crunch on any toasted sandwich, spread the outside of the bread with mayonnaise instead of butter, and melt some butter in your pan before toasting the sandwich. THE PERFECT STACK How you stack the sandwich is important. You don’t want the bread to become soggy from the moisture in the thousand island dressing and in the sauerkraut. Here’s how to stack the perfect reuben sandwich: while the butter melts in a skillet, spread the outside of both pieces of bread with mayonnaise and spread the inside of both pieces of bread with thousand island dressing. Put the first piece of bread in the skillet, mayonnaise side down, then 2 slices of swiss cheese, corned beef, sauerkraut, 2 more slices of cheese, and top with the second slice of bread, mayonnaise side up. By stacking in this order, the cheese works as a barrier to keep the bread crispy. Finally, toast the sandwich on both sides until the bread is golden brown and the cheese is melted. Artzy Foodie Tip: When making a toasted sandwich, use cheese as a barrier between the bread and the sandwich fillings to keep the bread from getting soggy. The end result is a fabulous combination of flavors! You have the perfect crunch on the outside of the bread, the nuttiness of the swiss cheese, the acidic tang of the sauerkraut, the saltiness of the corned beef, and the sweetness of the thousand island dressing. The luck of the Irish was definitely with me when I created this masterpiece! IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE   Corned Beef Hash Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates! Corned beef, sauerkraut, swiss cheese, and thousand island dressing sandwiched between two slices of toasted sour dough bread!

Homemade Hot Sauce

Homemade hot sauce, made with only 5 ingredients, is super easy to make right in your own kitchen. You control the amount of sodium, the intensity of the heat, and the flavor! Recently, I took a meal to a sick friend who was on a low fat, low sodium diet. I knew he liked spice, so I immediately thought of my spicy buffalo chicken chili. Much to my surprise, I found out that there is a TON of sodium in hot sauce. I use a whole 1/2 cup of hot sauce in my buffalo chicken chili recipe. This inspired me to come up with my own version of hot sauce, minus all the sodium. the peppers You can’t make hot sauce without peppers. Believe it or not, you can anticipate how hot a pepper will be. Peppers become spicier as they age, which means that younger peppers are milder and older peppers are hotter. Younger peppers will have smooth, pretty skin, while older peppers will be more wrinkly and shriveled with lines running through their skin. The heat of the pepper is in the seeds and the pith. The pith is the white part found inside the pepper. For a milder sauce, remove the seeds and the pith. Artzy Foodie Tip: The older the pepper the spicier it will be. The uglier the pepper, the hotter it will be. For a milder sauce, choose a younger, prettier pepper and remove the seeds and the pith (the white part inside the pepper). cookware Hot sauce is a simple recipe with just a few ingredients, however, it is important to use the right cookware. For this recipe, you need to use a non reactive pan such as stainless, glass, enamel, or ceramic. Reactive pans including aluminum, metal, copper, iron, or steel can interact with the peppers and infuse a metallic flavor into your sauce. Ventilation is important Be sure to have a well ventilated space. The spice from the peppers can become overpowering! Open your kitchen windows or use your fan hood. how to make red hot sauce Add 10 ounces sliced fresno peppers (seeds, pith, and all), 6 cloves of minced garlic, 1 medium onion that has been thinly sliced, and 1 tsp oil to your non reactive pan. For a milder sauce, remove the seeds and the pith from the peppers. Sautee over medium high heat for 3-5 minutes, until tender.  Add 2 cups of water and continue to cook over medium high heat, stirring occasionally until almost all of the water has evaporated, about 20 minutes. When the water has evaporated, remove the pan from the heat and allow it to sit until it comes to room temperature, about 30 minutes. This will allow the flavors to develop. 5. When your mixture has come to room temperature, puree in a food processor until smooth. 6. With the food processor running, slowly add 1 cup of white vinegar. 7. Strain the mixture through a fine sieve to remove the seeds and pulp. Artzy Foodie Tip: You can discard the seeds and pulp, or you can save it to add spice to sauces and soups. This classic red hot sauce is super spicy with a smoky hint in the background. Green hot sauce For a green hot sauce, use jalapeno peppers instead of fresno peppers. The green sauce is a milder sauce that has a sweeter flavor similar to that of tomatillos. Storage Transfer the liquid to a bottle, seal with a lid and refrigerate. Your hot sauce will last up to 6 months in the refrigerator. The longer it sits, the more flavorful it becomes. Homemade hot sauce is a great alternative to store bought sauces packed with sodium and artificial ingredients. Once you try this recipe, you’ll never go back! For other condiment recipes, check out my Elevated Condiments post Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow on Facebook, Pinterest and Instagram to stay updated! A homemade hot sauce recipe that allows you to control the amount of sodium, the intensity of the heat, and the flavor!

Slow Cooker Corned Beef

Nothing says St Patrick’s Day like corned beef. Celebrate with this simple but flavorful slow cooker, beer braised, corned beef recipe. Put it in the crock pot and forget about it! What is corned beef Corned beef is a beef brisket that has been marinated in water, salt (which preserves and seasons the meat), and spices. Common spices for corned beef include: fennel, cracked bay leaf, allspice, coriander, mustard seed, pepper, cinnamon, cloves, ginger, and dill seeds. You can create your own marinade and seasoning blend, but this time of year a pre-packaged corned beef brisket in a vacuum sealed bag is easy to find at your local grocery store. HOW MUCH TO BUY Because corned beef shrinks a significant amount during the cooking process, you will want to plan on 3/4 of a pound per person. Artzy Foodie Tip: Buy a 3 pound corned beef to serve 4 people. Beer braising in the slow cooker 1. Put the corned beef, along with the liquid in the package, in the slow cooker fat side up and add 2 bottles of your favorite beer. I used my son’s home brew, which is pretty darn tasty! During the cooking process, the alcohol will evaporate but the beer will add an extra layer of flavor. 2. Add enough water to almost cover the corned beef and turn it on low. Twelve hours later, your corned beef should be ready. Use a meat thermometer to check for doneness. It should read 160 degrees or higher. 3. When the corned beef is done, remove it from the slow cooker, cover with aluminum foil and allow it to rest for 10-15 minutes. Artzy Foodie Tip: Use the high setting on your slow cooker to cut the cooking time in half. Slicing the corned beef After the corned beef has rested, it is time to slice. You will want to use a sharp knife and you will want to cut against the grain of the beef. Artzy Foodie Tip: Check out this post at Hey Grill, Hey for a great demonstration of how to properly slice a brisket. Cooked low and slow, you are guaranteed a moist corned beef that is so tender it will practically fall apart. HOW TO STORE LEFTOVER CORNED BEEF Store your leftover corned beef in the refrigerator in an air tight container for about a week. To keep it moist, add some of the cooking liquid to the storage container. To freeze your leftover corned beef, use a freezer safe zip lock bag and remove as much air from the bag as possible. It will keep in the freezer for up to 3 months. For recipes to use up your leftover corned beef, you might like: Corned Beef Hash with Baked Eggs Toasted Reuben Sandwich Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates! A slow cooked, beer braised corned beef for your St Patrick’s Day celebration!

Chicken and Rice with Herbed Truffle Butter

Chicken and rice with herbed truffle butter is a restaurant quality meal that you can easily make right in your own kitchen! This is a really simple, flavorful recipe that is sure to impress your family and friends. Truffle Butter Truffle butter is what makes the sauce so flavorful and brings this dish to a whole new level. Truffles have a distinct, earthy flavor that is intoxicating! Truffle butter is butter that has been infused with tiny pieces of truffles. Truffles are one of the most expensive foods in the world and are considered a rare delicacy. Depending on what kind and what season, truffles can cost anywhere from hundreds of dollars per pound to thousands of dollars per pound! Truffle butter is an economical way to enjoy the luxurious flavor of truffles. Artzy Foodie Tip: Truffle oil is another inexpensive way to impart the flavor of truffles into a dish. The Rice The first thing you need to do is get the rice cooking. Generally speaking, you use 1 part rice to 2 parts water. Follow package directions for the rice to water ratio to make sure the rice turns out perfectly. Bring the rice and water to a boil, cover, turn the heat to low, and simmer until the water is absorbed, about 20 minutes. Remove the pan from the heat and allow the rice to sit another 10 minutes. Remove the lid and fluff the rice with a fork. Be sure not to remove the lid until the rice has finished resting. Keeping the rice covered allows for even cooking from top to bottom, and the resting period allows the steam to finish the cooking process. This method almost always results in perfectly cooked, fluffy rice. If you find that your rice is crispy at the bottom, it could be that you need to use a pan with a heavier bottom. You could also use a rice cooker, which turns out perfect rice every time. Artzy Foodie Tip: For evenly cooked fluffy rice, use a heavy bottomed pan or a rice cooker to cook the rice. The Chicken While the rice is cooking, pat your boneless skinless chicken breasts dry with a paper towel. Season the chicken with salt and pepper on both sides. In an oven proof pan, over medium high heat, sear the chicken breasts about 3 minutes on each side until they are browned. Put the pan in a 375 degree oven for about 7-8 minutes, or until a meat thermometer reaches 150-155 degrees. Cover the chicken and let it rest while you make the sauce. Artzy Foodie Tip: Cutting in to the chicken right away will dry it out. Resting it will make sure every bite is juicy and delicious! The Sauce To make the sauce, which turns this meal into something really special, melt some truffle butter with regular butter. Truffle butter has a very strong flavor. A small amount goes a long way. When I make this sauce I use 1 part truffle butter to 2 parts regular butter . When the butter is melted, add some roasted garlic, some fresh herbs, and a little squeeze of lemon juice. Pour your truffle infused sauce over the rice, top the rice with a juicy chicken breast, and pour more sauce over the top. This is a simple, yet elegant chicken dinner that is great for company or for a romantic date night! You might also like: Mushroom and Goat Cheese Pasta Tuscan Chicken for Two For more recipes like this one, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! And, be sure to follow and share on Facebook, Pinterest and Instagram! Juicy chicken breasts served over rice with an herbed truffle butter sauce! This simple, yet elegant chicken dinner is great for company or a romantic date night!

Homemade Dog Biscuits

These homemade dog biscuits have only 6 ingredients and they are super easy and super fun to make! The best part is, you know exactly what your dog is eating! My daughter and son in law recently had a liter of adorable husky puppies. For fun, I made them these homemade dog biscuits and they were a huge hit! What’s great about this recipe is that you can make them different sizes and different shapes depending on the size of your dog, or depending on how you want to use them. For a special treat, maybe make larger biscuits, or for training, you could make small little bites. If your dog has any allergies or sensitivities, you might check with your vet before serving them. How to make homemade dog biscuits In a large bowl, whisk together some whole wheat flour, corn meal, and baking powder. Then, add some peanut butter, eggs, and water. Mix the ingredients until a smooth dough forms, wrap the dough in plastic and let it rest in the refrigerator for 10 minutes. Next, dust a cutting board with some flour and roll out the dough until it is 1/4 inch thick. Cut out your biscuits and place them on a prepared baking sheet. Bake for 30 minutes at 350 degrees, let them cool, and spoil your four legged friend! Your dog is going to love these homemade dog biscuits! If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest human recipes straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A homemade treat for your furry friend!

Mise en Place

Mise en place is a french term meaning everything in it’s place. I should know, because I took 5 years of French! The idea is to get prepped before you start cooking. This is what restaurant chefs do so that things run smoothly in the kitchen. A good mise en place will make cooking much more enjoyable for you. For a home cook, this means reading through the entire recipe from start to finish before you begin. This will ensure that you have all of the ingredients and utensils on hand before you get started. Your significant other will be so happy when they don’t have to make that emergency grocery store run! Here, I have gathered all of the ingredients that will need to be prepared for a delicious beef stew. The vegetables and aromatics need to be cleaned, peeled, sliced, chopped, and diced and the broth and tomato paste need to be measured out. I always have a “garbage bowl”, which is just a large empty bowl, nearby when I’m doing my mise en place. It’s really convenient to be able to toss away the waste into a nearby bowl. For other recipes, you might need to toast some nuts, measure out some spices, grate some cheese etc. You get the idea. Anything that can be done ahead of time to make the cooking process run more smoothly. After all the slicing, dicing, chopping, and measuring I put each ingredient in it’s own appropriately sized bowl. I also arrange them in the order I will be using them. With my mise en place completed, I am ready to cook up a storm (a very organized smooth flowing storm, that is)!

Breakfast Casserole

Breakfast casserole is a great make ahead breakfast that is super hearty! The great thing about this is that you make it the night before, and in the morning, you pop it in the oven and enjoy a cup of coffee while the oven does all of the work. This recipe will feed a huge crowd and everyone will absolutely love it! I’ve been making this for our family for years and they never get tired of it! How to make breakfast casserole To begin, spread a 5 ounce bag of store bought croutons on the bottom of a greased 9 x 13 baking dish. Brown a pound of ground beef with salt, pepper, onion powder, cumin, and ground mustard. Spread the seasoned ground beef on top of the croutons. Artzy Foodie Tip: To lighten up this recipe, cook the ground beef until it is about 3/4 of the way done, rinse it in a colander to remove the fat, add it back to your pan, then add the spices and finish cooking.  Artzy Foodie Tip: Substitute your favorite breakfast sausage for the ground beef and spices.  Next, whisk together 4 eggs and 2 1/2 cups whole milk. Pour the egg mixture over the top of the ground beef. Top the whole thing with grated cheddar cheese and refrigerate for a couple of hours up to over night. Artzy Foodie Tip: During the holiday season, substitute store bought stuffing mix for the croutons, turkey sausage for the ground beef, and add some dried cranberries. About an hour before you are ready to serve breakfast, preheat the oven to 350 degrees, then bake for 40-45 minutes until the egg mixture is set. Enjoy! For a Stunning Easter Dinner, You Might Like To Try This Roasted Rack of Lamb From Lingeralittle Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates! A hearty, cheesy make ahead breakfast casserole that will feed a crowd!

Gobbler Sandwich with a Moist Maker

The day after Thanksgiving you know there will be a ton of leftovers! One of the challenges after Thanksgiving is to find creative ways to come up with tasty meals that use up all that turkey, gravy, and cranberries you have leftover. One popular way to use up those tasty leftovers is to make a gobbler sandwich. A typical gobbler sandwich is made by topping toasted bread with mayonnaise, shredded turkey, stuffing, and cranberry sauce. I have come up with a variation on the typical gobbler sandwich that was inspired by one of my favorite episodes of Friends. This my friends (pun intended), is the gobbler sandwich with a moist maker! Thanksgiving Leftovers After unloading my refrigerator and taking inventory, I found cranberry sauce, turkey, and gravy left over from Thanksgiving. I also found some bread, cheese, bacon, butter, and mayonnaise which are ingredients I always have on hand. All the components needed for my version of a gobbler sandwich with a moist maker. To make the sandwich easy to eat, I used sliced turkey rather than shredded turkey and I didn’t use stuffing because it would fall off. Building the Gobbler For maximum enjoyment, this sandwich has to be stacked just right. It starts with a hearty piece of bread, one that can stand up this beast of a sandwich we’re about to create. I’m using one of my favorite breads for a toasted sandwich, which is sour dough. For the perfect stack, begin with a piece of bread, buttered on the outside and smothered with mayonnaise on the inside. First, lay the bread down, mayonnaise side up, buttered side down. Spread some cranberries, add a layer of your favorite cheese and then some sliced turkey. Next, soak a piece of bread in hot gravy to create the “moist maker”. Top the turkey with the moist maker, then add more cheese and some cooked bacon. Top it off with another piece of bread spread with mayonnaise on the inside. Butter the top of your sandwich and bake at 350 degrees until the bread is golden brown, about 10-15 minutes. The gobbler sandwich with a moist maker has to be the ultimate sandwich! It’s like a whole turkey dinner in one bite. That’s how to do Thanksgiving leftovers! If you like this recipe, you might also like some of my other sandwich recipes Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A toasted turkey sandwich with all of the flavors of Thanksgiving in every bite!

Garlic Mashed Potatoes

This Thanksgiving, make a side dish that will steal the show! This super easy recipe for light and fluffy, homemade mashed potatoes with garlic infused heavy cream, butter, salt, and sour cream is the best! I could totally skip the turkey and pile my plate as high as the ceiling with these creamy potatoes! What kind of potato to use For this recipe I use russet potatoes, also known as Idaho potatoes or bakers. Russet potatoes are a mild flavored potato with a high starch content. High starch potatoes fall apart during the cooking process and mash up light and fluffy. They also absorb the flavors of the garlic infused heavy cream, butter, salt, and sour cream. How to make garlic mashed potatoes With a vegetable peeler, peel 5 pounds of potatoes and then dice them into small evenly sized pieces so that the potatoes will all cook evenly. The smaller the dice, the faster they will cook. Add the peeled and diced potatoes to a large pot and cover with water. Bringing the potatoes and water to a boil together will evenly cook the potatoes and keep you from getting burned when adding potatoes to boiling water. Bring the potatoes to a boil, lower the heat and cook until they are fork tender, which takes about 10 minutes after they come to a boil. Fork tender means that a fork can be inserted with minimal resistance. Drain the potatoes, put them back in the pot, cover them, and let them rest for 2-3 minutes. This will allow any moisture to evaporate, so that you will have fluffy potatoes. Remove the lid, add butter and salt and cover them again. Let the potatoes rest a few more minutes, long enough for the butter to start melting. While the potatoes are resting, warm 2 cups heavy cream with 3 whole smashed garlic cloves. This will infuse the cream with a mild garlic flavor. Not too much, just a hint. Once the butter starts to melt, use a potato masher and begin to mash the potatoes. You can use an electric mixer or a ricer for smoother potatoes if you like. Remove the whole garlic cloves and gradually add the cream until you reach your desired consistency. Stir in 1 cup of tangy sour cream, top them with turkey gravy and dig in! Happy Thanksgiving🦃! If you like this recipe, you might also like: Hash Brown Casserole Twice Baked Potatoes Brûléed Potatoes Creamy Cauliflower Extra Creamy Stovetop Mac and Cheese Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! This super easy recipe for light and fluffy, homemade mashed potatoes with garlic infused heavy cream, butter, salt, and sour cream is the best!

Turkey Gravy

This easy, homemade turkey gravy recipe made with drippings and turkey broth is like an early Christmas present for your mashed potatoes! This is THE BEST turkey gravy recipe that delivers deep, rich flavor every time! Pour it over your mashed potatoes, your stuffing, your turkey, or even dip your dinner rolls in it. You won’t be disappointed! What are Drippings Drippings are the juices, liquids, fat, and anything else left in the pan that the turkey was roasted in. Drippings are liquid flavor gold! For a silky smooth gravy, strain the drippings before whisking them into the roux. What is a Roux A roux is a thickener made with equal parts of butter, or some other fat, and flour whisked together in a warm pan. The longer the roux is cooked, the darker it will get and the less thickening power it will have.  When making a roux based sauce, a general rule of thumb is to use one cup of liquid for each tbsp of butter +tbsp of flour. For example, if you use 4 tbsp of butter and 4 tbsp of flour, use four cups of liquid. How to make turkey gravy Because the gravy is made with drippings from the roasted turkey, it can’t be made ahead of time. It is pretty quick and easy so it can be whipped up while the turkey is resting. For a smooth gravy, strain the turkey drippings into a measuring cup and add enough turkey broth to equal four cups of liquid. It is important to warm the broth before adding it to the roux so that the gravy won’t be lumpy. Over medium heat, add 4 tbsp butter and 4 tbsp flour to a pan and whisk together until there are no lumps. Cook 1-2 minutes, until it smells nutty. Next, slowly whisk in the warm drippings and broth and continue whisking until it thickens. If the gravy becomes too thick, whisk in more warm broth until your desired consistency is reached. Because this is a roux based recipe, the gravy will continue to thicken as it cools. However, be cautious about adding too much liquid because it is easier to thin out a thick gravy then it is to thicken a loose gravy. Pro Tip: If the gravy becomes too thin, use a fork and mix together 1 tbsp butter and 1 tbsp flour and whisk into the gravy. If lumps develop, strain the gravy through a fine sieve. Taste and season with salt, if needed. Generally, there is a lot of flavor from the pan drippings and the broth and it won’t require much extra seasoning. It’s no secret that any good meal can be elevated by a great sauce. This turkey gravy will definitely take your Thanksgiving meal from good to great! If you like this recipe, you might also like: Garlic Mashed Potatoes Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Flavorful turkey gravy that will take your Thanksgiving meal from good to great!

Homemade Savory Cranberry Sauce

This super easy homemade savory cranberry sauce recipe will make a great side for your Thanksgiving table. Fresh cranberries with the savory aromatics, the tartness of the citrus, and the sweetness of the honey is the perfect balance of flavors and textures that your whole family will love! I love the wiggly cranberry sauce that you plunge out of a can. The kind with the ridges around the outside that make the perfect guide so that even slices can be cut. Unfortunately, I’m the only person in the family who appreciates the beauty of jellied cranberry sauce. Homemade cranberry sauce is so easy to make and it has so many flavors and textures everyone will love it! How to make homemade savory cranberry sauce In a saucepan, over medium heat melt 2 tbsp butter. In the butter, sautee 1/2 a diced onion, 2 cloves minced garlic, 2 chopped sage leaves, 1 sprig chopped rosemary, and 1 tbsp minced ginger until tender, about 5 minutes.  Add 1/2 cup white wine, the zest and juice of two oranges, the zest and juice of a lemon, two 12 ounce packages fresh cranberries. Simmer 15-20 minutes. Be sure to zest your oranges and lemons before juicing them. It’s kind of difficult to zest a juiced orange or lemon. Season with salt to taste and stir in 1/2 cup honey to balance the tartness of the cranberries. Cook a few more minutes and stir to break down the cranberries. Taste and adjust the seasoning, by adding more salt or honey if needed. Keep in mind, cranberry sauce is supposed to be tart. As the cranberry sauce cools, the pectin in the cranberries will cause the sauce to gel. Serve warm as a Thanksgiving side, or chill and use as a chutney to add a little tang to your leftover turkey sandwich.  If you like this Thanksgiving side dish, you might also like Garlic Mashed Potatoes and Turkey Gravy. To get all the latest tasty goodness straight to your inbox, subscribe to Artzy Foodie! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Homemade cranberry sauce with the perfect balance of sweet, savory, and tart flavors!  

Pumpkin Pie Creme Brûlée

Elevate your Thanksgiving dessert from pumpkin pie to pumpkin pie creme brûlée with this easy dessert recipe. This creamy, decadent dessert is just like pumpkin pie, only without the crust. By the time you crack in to that caramelized sugar coating on the top, you will forget all about pie crust! What is Creme Brûlée Creme brûlée, which is French for burnt cream, looks and sounds really fancy and may be intimidating to some. It’s actually a pretty simple dessert to prepare and there aren’t a lot of ingredients involved. The classic creme brûlée has only 5 ingredients. Pumpkin pie creme brûlée has 7.  The classic dessert consists of a smooth, creamy custard with a brittle caramelized sugar topping. To adapt this dessert for Thanksgiving, I’ve added some pumpkin pie spice and some pumpkin puree. How to make creme brûlée In a saucepan, over medium heat, warm 1 cup heavy cream, 1/2 tsp pumpkin pie spice, and 1/2 tsp salt, stirring occasionally until it comes to a simmer. Take the cream mixture off the heat and stir in 1 tsp vanilla extract. Next, whisk together 4 egg yolks and 1/4 cup sugar, then slowly whisk the cream mixture into the egg yolks and sugar. Be sure to add the cream mixture very slowly so that you don’t cook the eggs. Stir in 1/2 cup pumpkin puree. For a smooth custard, strain the mixture through a fine sieve in to a container with a spout for pouring. Finally, divide the mixture between 4 ramekins. In order to gently and evenly cook the custard, and to guard against it curdling, the ramekins are baked in a water bath. This just means that you place your ramekins in a larger baking pan and fill it half way up the sides of the ramekins with boiling water. This method of cooking protects the custard from the direct heat of the oven and keeps the outside of the dessert from over cooking before the center is done. Be sure to add the boiling water to the baking dish when it is in the oven to avoid burning yourself. Once the ramekins are baked, about 35-40 minutes, or until the centers slightly wiggle when the baking dish is moved, remove the ramekins from the water bath and allow to cool completely. Cover the ramekins and refrigerate for at least 2 hours. How to Brûlée the top When you’re ready to serve, top each ramekin with a small amount of sugar. Tap the ramekins to spread the sugar over the top in an even layer. To brûlée the tops and create that crunchy topping, use a kitchen torch or put the ramekins under the broiler. A kitchen torch is my preferred method so that the entire custard isn’t heated up, but if you don’t have one the broiler will caramelize the sugar. Hold the kitchen torch about 6 inches from the top to evenly caramelize the sugar. Let the sugar cool and harden, then serve! If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! This creamy, decadent dessert is just like pumpkin pie, only without the crust. By the time you crack in to that caramelized sugar coating on the top, you will forget all about pie crust!

Tuscan Chicken for Two

Tuscan chicken is a super easy restaurant quality meal that is great for a classy date night or for entertaining your family and friends! Make this gourmet chicken dish in only 30 minutes! Why is this such a great recipe This simple chicken dinner will fool your family and friends in to thinking you’re a real Italian chef! The sauce is super creamy with just a hint of garlic, and the spinach and sun dried tomatoes are the perfect compliment to the dish. Not only is it super easy and one of the best things I’ve ever eaten, but it will accommodate several different dietary needs. If you omit the pasta, it’s gluten free, low carb and keto friendly! With the exception of the pasta, it’s made in one pan and in about 30 minutes. How to make tuscan chicken for two To make this amazingly delicious Tuscan chicken dinner, season 2 boneless skinless chicken breasts with salt and pepper and cook them in 2 tbsp oil in a skillet until they are no longer pink in the center. Depending on the size of your chicken breasts about 5-7 minutes per side. Next, remove the chicken from the skillet and add 1 cup heavy cream, 1/2 cup chicken broth, 1 tsp garlic powder, 1 tsp Italian seasoning, and 1/2 cup grated parmesan cheese. Whisk until the sauce thickens then stir in 4 chopped sun dried tomatoes and 2 handfuls of chopped fresh spinach. Add the chicken back to the skillet and coat it with the sauce. Serve as is, or over your favorite pasta. Serve this up to your family and friends and wait for the compliments to start rolling in! If you like this recipe, you might also like: Chicken and Rice with Herbed Truffle Butter Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! Moist, juicy chicken breasts smothered in a garlic cream sauce served over pasta!

Dark Chocolate Cupcakes with Salted Caramel Frosting

Dark chocolate cupcakes with salted caramel frosting are so moist and delicious, I bet you can’t eat just one 😋! These miniature, hand held chocolatey bites are so rich and decadent they can’t be resisted! If you like dark chocolate, you’re going to love this recipe! The dark chocolate batter, made from scratch is super moist! It works great for either chocolate cupcakes with salted caramel frosting or a full size cake with a chocolate ganache drizzled over the top. I’ve used it both ways, all you have to do is adjust the cooking time. For this recipe, I made mini cupcakes, which only take about 15 minutes to bake. For a full size bundt cake, it takes 40-45 minutes to bake. In my efforts to make the moistest batter possible, I used half white granular sugar and half brown sugar, I used only the yolks of the eggs, and I added some sour cream. For a little something special, I added almond extract, and to kick it up a notch, I added some strong black coffee, which always goes great with chocolate. Keep in mind that baking is a science. There needs to be the proper balance between flour, leaveners, fats, and liquids. As long as you measure the ingredients carefully, the process is pretty simple. This is a super easy one bowl recipe. You don’t have to mix the wet and dry ingredients separately. Add the dry ingredients to a bowl and whisk, then add the remaining wet ingredients all at once, in the same bowl, and mix. How to Make Dark Chocolate Cupcakes In a large bowl, whisk together 1 cup white granulated sugar, 1 cup light brown sugar, 1 3/4 cups all purpose flour, 1 cup unsweetened dark cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Add 4 egg yolks, 1 cup buttermilk, 1 cup strong black coffee, 1/2 cup flavorless oil, 1 tsp almond extract, and 1 tsp vanilla extract. Mix with an electric mixer until combined. Stir in 1 cup sour cream. Line a miniature cupcake pan with paper wrappers. I used a 2 1/4″ cupcake pan from Ikea. Fill each wrapper 3/4 full and bake at 350 degrees for 15 minutes. Remove from the oven and allow the cupcakes to cool. The recipe makes 32 miniature cupcakes, so you may have to work in batches. Salted Caramel Frosting With an electric mixer, beat together 4 ounces room temperature cream cheese, 1 stick of room temperature butter, 2 cups powdered sugar, 1/2 cup caramel sauce, 1/2 tsp vanilla extract, and 1/2 tsp salt. To keep it simple, I used store bought caramel sauce, but you could easily make your own caramel sauce by adding 1 cup of sugar and 1/3 cup water (or enough to moisten the sugar) to a sauce pan and cook over medium heat, without stirring, until a golden brown syrup forms. Turn off the heat and stir in 3/4 cup heavy cream and 2 Tbsp butter. Add the frosting to a piping bag or a resealable plastic bag and snip off the corner. Pipe the frosting on to the cooled cupcakes. Enjoy! If you like this recipe, you might also like: Carrot Cake Cupcakes Mini Cheesecakes For more recipes like this one, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! And, be sure to share and follow on Facebook, Pinterest and Instagram! Moist dark chocolate cupcakes with a decadent salted caramel cream cheese frosting!

Smothered Beef and Bean Burritos

When you’re in the mood for Mexican, these super easy, super cheesy, smothered ground beef and bean burritos are what you’re looking for! Ready to bake in just 20 minutes! Not only do I love to eat these burritos myself, but I really like this recipe for a pot luck dinner or for taking a meal to a family. Everyone loves them, the recipe will feed a crowd, it travels well, and these burritos can be made ahead of time and baked just before it’s time to serve. Step by Step Instructions The Filling Brown 1 1/2 pounds ground beef with 1/2 a diced, chopped onion, and season to taste with salt and pepper (photo 1). Artzy Foodie Pro Tip: If you’re not a beef eater or you’re on a budget, cooked rice can be substituted for the ground beef. Assembling the burritos Divide 1 can of store bought refried beans into 8 portions. Divide the beef mixture into 8 portions. Spread 8 medium sized tortillas with a portion of the refried beans (photo 2), then top with a portion of the beef mixture (photo 3). Roll into burritos and place them seam side down in a baking dish (photos 4, 5, and 6). Artzy Foodie Pro Tip: To fold a burrito, place the filling slightly off center on the tortilla, leaving more than half of the tortilla free. With the filling placed horizontal to you, fold the left and right sides over leaving a space of about an inch between the two sides, bring up the bottom and continue to roll. The sauce In a large bowl, mix together 1 can of diced tomatoes with green chilis, 1 cup grated cheddar cheese, 1 can condensed cream of chicken soup, and 1/4 cup sour cream (photo 7). Topping the burritos Spread the sauce over the burritos and top with more grated cheese (photo 8). Bake at 350 degrees for 30 minutes until the sauce is warmed and the cheese is melted! If you’re in the mood for Mexican, which I always am, you’re definitely going to want to make these smothered beef and bean burritos! For more recipes like this, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! Super easy, super cheesy, smothered ground beef and bean burritos!

Oven Roasted Garlic Cilantro Lime Shrimp

Oven roasted garlic cilantro lime shrimp is a really simple recipe that takes less than 20 minutes from start to finish. Not only is it easy, it delivers on flavor! Choosing the Shrimp When it comes to shrimp, there are several choices you will need to make wild caught or farm raised fresh or frozen shells on or shells removed deveined or not deveined size also known as count Wild or Farm Raised The consensus is that wild caught shrimp is the better choice. Depending on the farmer, there could be antibiotics, contaminants, and even pesticides in farm raised shrimp. Fresh or Frozen Most shrimp is frozen prior to arriving at your supermarket meaning that the “fresh” shrimp in the cooler has most likely been frozen and thawed. Generally speaking, frozen shrimp will be just as fresh once you thaw it. Shelled and Deveined or not You can buy shrimp with the shells removed that are already deveined or you can buy them with the shells on and devein them yourself. It’s not too difficult to remove the feet and shells and devein the shrimp. Just pull the little feet off with your fingers, using some kitchen shears cut down the back and remove the shell, then using a small knife cut down the back and remove the vein. I recently stumbled across a shrimp deveining tool for less than $10. In just one quick movement, it removes the the feet, the shell, and the vein. A short video demonstration can be found here. There is also a “vein” on the under side of the shrimp. That is a nerve that carries blood and does not have to be removed. I bought shrimp with the feet, shells, and vein already removed, however, the nerve on the underside was still there. I chose to spend a few extra minutes and remove it. The photo on the upper left shows the nerve on the underside of the shrimp, and the photo on the upper right shows it removed. The bottom left shows where the vein was removed prior to me buying the shrimp. The bottom right photo shows the shrimp prepared for the oven. Shrimp Count Lastly, there are different sizes of shrimp or different shrimp counts. The count simply refers to the number of shrimp it takes to make a pound. A fairly standard shrimp count is 21-25, which is what I used for this recipe. The smaller the count, the larger the shrimp and the larger the count, the smaller the shrimp. How to make the shrimp Once the shrimp are prepared, toss them in a mixture of oil, chopped garlic, chopped cilantro, lime juice, crushed red pepper flakes, and salt. For 21-25 count shrimp, bake them on a sheet pan in the oven at 350 degrees for 8 minutes, flipping them half way through. If your shrimp are larger, add a few minutes and if they are smaller, reduce the cooking time a bit. You can tell when the shrimp are fully cooked by their color. When they are done, the tail will be pink and the flesh will be white. Be careful not to overcook the shrimp or they will be tough. Artzy Foodie Tip: To make the shrimp easier to flip, put them on skewers. They come out nice and pink, and if not over cooked they are super tender. There’s some spice from the garlic and the crushed red pepper, a little tartness from the lime juice, and the cilantro brings some freshness to the party! If you’re looking for a really quick and easy dish that packs a huge punch of flavor, this one’s for you! You might also like: Firecracker Shrimp Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A quick and easy shrimp appetizer that takes only 20 minutes but packs a huge punch of flavor!

Skinny Iced Coffee

This super easy, sugar free, low calorie, low carb, homemade, skinny iced coffee is the perfect way to start your day! Not only is it a great way to begin your day, but it’s also great for an afternoon pick me up! You won’t believe this tasty beverage is guilt free! Iced coffee has become my newest obsession! I’ve always been a one cup of hot coffee in the morning kind of person, until I had an iced hazelnut mocha coconut milk macchiato from Starbucks. Now I’m hooked! My daughter has a friend who worked at Starbuck’s and she got me the recipe (maybe not the exact recipe, but a list of ingredients): espresso sweetened coconut milk hazelnut syrup mocha sauce (which is a chocolate sauce with half and half, butter, and strong brewed coffee) That combination adds up to a ton of calories, and I kind of like to eat solid food too. Also, that is a lot of work for 6:00 in the morning! In order to cut some calories and simplify my morning routine, I started experimenting with some iced coffee recipes. I finally came up with a recipe that would allow me to enjoy a tasty iced coffee each morning and still be able to eat solid food. Not only that, it’s super easy, even for 6:00 in the morning. How to make skinny iced coffee In a single serving coffee maker, brew an espresso pod. Add a teaspoon of dark cocoa powder and stevia to sweeten it to your taste. If you have a favorite sweetener for your coffee, sweeten it as you usually do. Artzy Foodie Pro Tip: If you don’t have a single serve coffee maker, mix up a cup of instant espresso instead. Fill a glass with ice, pour the hot brewed coffee right over the ice, and top it off with 1/4 cup unsweetened vanilla coconut milk. It’s missing the hazelnut flavor from the Starbuck’s coffee, but you could use hazelnut flavored coffee if you really love the taste of hazelnut. For those who are counting, this beverage has 15 calories, 1 gram of carbohydrates, no fat, and no sugar compared to the Starbuck’s drink that has 180 calories, 29 grams of carbohydrates, 7 grams of fat, and 26 grams of sugar! For a special treat, I like to top my iced coffee with some whipped cream. The whipped cream only adds 25 calories, 1 gram of carbohydrates, 2 grams of fat, and <1 gram of sugar. I think that’s totally worth it! Guilt free iced coffee is where it’s at! Cheers, everyone🥂! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A chocolatey iced coffee with a mild coconut flavor that is guilt free!

Spicy Mac and Cheese

Macaroni and cheese is one of life’s most indulgent pleasures! This stovetop spicy mac and cheese definitely delivers in that category. This creamy, spicy bowl of deliciousness isn’t your kids macaroni and cheese! This spicy pasta dish is one of my favorites! The beauty of this spicy mac n cheese is that it comes together super easy! It can stand alone or it makes a great side dish for a sandwich, soup, chicken, or steak. The Cheese Sauce For a creamy cheese sauce, it’s best to use a melting cheese such as cheddar, monterey jack, fontina, gruyere, gouda, or havarti. To one or any combination of those cheeses, adding some cream cheese or some American cheese stabilizes the sauce and keeps it from breaking. American cheese is typically a blend of cheddar and colby cheeses made for easy melting without breaking. You will most likely need to go to the deli at your local grocery store for the cheese. The individually wrapped American cheese slices in the refrigerator section are not what we’re looking for. In the deli, you can find either Boar’s Head white American cheese or Land O Lakes white American cheese.  Don’t forget the heavy cream! Using heavy cream in the sauce thickens it without a roux, which eliminates a step, making this recipe super easy. The Pasta For grown up macaroni and cheese, I like a thick, hearty pasta like ziti or cavatapi. Pro Tip: Choose a pasta with ridges to hold on to all that creamy sauce. How to make spicy mac and cheese Cook your favorite pasta according to package directions. Brush 3 poblano peppers with oil and broil them until they’re charred on all sides. Seal the peppers in a paper bag for 10 minutes, then peel off the outer skin. Remove the seeds and chop them into small pieces. To a saucepan or double boiler, add 1 cup grated monteray jack cheese, 1 cup grated american cheese, 1 cup grated sharp cheddar cheese, 4 ounces cream cheese, the poblano peppers, 1 cup heavy cream, 1/4 cup puree of chipotle in adobo, 1 1/2 tsp garlic powder, and 1 tsp salt. Pro Tip: Using a double boiler to melt the cheese will ensure that the cheese sauce won’t burn on the bottom of the pan. If you don’t have a double boiler, a bowl placed over a saucepan that is partially filled with water will work as a double boiler. For more information about double boilers  The Spruce Eats has a really informative post. Cook over low heat, stirring occasionally until the cheeses are melted and the sauce is warmed and thoroughly combined. Pro Tip: Add 1 can of chipotle peppers in adobo sauce to a food processor and blend until smooth for a spicy puree. Finally, toss the pasta into the cheese sauce. I’ve never met a macaroni and cheese I didn’t like, but this spicy mac n cheese has to be one of my favorites! If you like this recipe, you might also like: Extra Creamy Stovetop Mac and Cheese Spicy Queso Dip The Ultimate Restaurant Style Queso Blanco Mushroom and Goat Cheese Pasta Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Easy, creamy stovetop spicy mac and cheese!

Brunch Sandwich

This sinfully delicious brunch sandwich will become your new favorite brunch food! This sweet and savory combination of glazed doughnuts, fried eggs, bacon, and a hamburger patty are perfect together. Earlier in the week, my husband told me about a sandwich he had seen on tv. It was a hamburger with a doughnut for a bun. That got me thinking. Why not “brunchify” that hamburger by topping it with bacon and a fried egg? Because this is a food blog dedicated to creating delicious recipes from all natural ingredients, I don’t have doughnuts on hand. However, our church does!!! They bring in boxes and boxes of glazed doughnuts every week. I’ve been serving on the host team for over a year now and have yet to eat one of those doughnuts. I’m pretty sure that makes me completely justified for what I am about to disclose. Being a church going woman, I don’t feel very good about it, but we snagged some doughnuts from church for this sandwich. In my defense, I did send my husband to the grocery store to buy some, but he came home empty handed. He said he wasn’t going to pay 89 cents per doughnut when they have them at church for free. For this sandwich, I started by grilling up a couple of hamburgers and frying some bacon and eggs. I like to use equal parts of butter and oil for fried eggs. When I do it this way, the egg white turns out nice and thick and composed rather than all spread out with crispy edges. To make it pretty, I cracked the eggs in to a biscuit cutter. Once the hamburger, bacon, and eggs are ready it’s time to build your masterpiece. For the perfect stack, where the doughnut won’t get soggy, slice the doughnut in half and top it first with a hamburger, then the bacon, and finally the fried eggs. Every once in awhile you gotta say who cares and indulge in a brunch sandwich! Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A sinfully delicious sweet and savory sandwich!

Beef Crust Pizza

Beef crust pizza is a keto friendly, low carb, gluten free pizza! For anyone on the keto diet, a low carb diet, or a gluten free diet, this recipe is for you! This pizza crust is genius! Beef crust pizza is a deep dish style pizza without the carbs! For a leaner crust, you could substitute ground chicken, ground turkey, or ground buffalo. Artzy Foodie Tip: Any ground meat you like can be substituted for the beef. How to make a beef crust Season up a mixture of 2/3 pound ground beef and 1/3 pound sausage with 1 tsp Italian herb seasoning, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp pepper. Melt 2 Tbsp butter in an ovenproof skillet. This will help create a crispy crust. Press the beef mixture over the bottom and up the sides of your skillet, about 1/3″ thick. Be sure to press some of the beef mixture up the sides to form a ridge so that your toppings will stay inside. Bake at 375 degrees for 30 minutes. After the crust is baked, it will pull away from the sides. The leaner the meat, the less it will shrink. Toppings My favorite pizza toppings include: tomatoes, full cloves of roasted garlic, and EXTRA cheese! Since the crust is basically a giant meatball, I didn’t use any meat toppings. Top your meat crust with your favorite toppings and bake another 8-10 minutes. Enjoy! If you like this keto friendly, low carb, gluten free recipe, you might also like: Mexican Zucchini Boats Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A keto friendly, low carb, gluten free beef crust pizza!

Spicy Queso Dip

This spicy queso dip, made from 4 different cheeses, is a great way to celebrate cinco de mayo! Put it in the slow cooker and let it do all the work for you! This easy spicy queso dip is a creamy cheese dip with small chunks of peppers and tomatoes, and a hint of smoke that will easily rival the cheese dip at your local Mexican restaurant. The Cheeses My spicy queso dip is a mixture of four different types of cheese. There is monterey jack cheese, sharp cheddar cheese, American cheese and cream cheese. The monterey jack cheese and sharp cheddar cheese are both great melting cheeses. The American cheese and cream cheese are included to stabilize the dip and keep it from breaking. American cheese is typically a blend of cheddar and colby cheeses made for easy melting without breaking. You will most likely need to go to the deli at your local grocery store for the cheese. The individually wrapped American cheese slices in the refrigerator section are not what we’re looking for. In the deli, you can find either Boar’s Head white American cheese or Land O Lakes white American cheese.  Roasting the peppers Brush 3 poblano peppers with oil and broil them until they’re charred on all sides. Seal the peppers in a paper bag for 10 minutes, then peel off the outer skin, remove the seeds, and chop them into small pieces How to make spicy queso dip To a slow cooker, add 1 cup grated monteray jack cheese, 1 cup grated sharp cheddar cheese, 1 cup grated american cheese, 4 ounces cream cheese, the poblano peppers, an 8 ounce can of diced tomatoes, 1 cup heavy cream, 1/4 cup puree of chipotle in adobo, 1 1/2 tsp garlic powder, and 1 tsp salt. Artzy Foodie Tip: Add 1 can of chipotle peppers in adobo sauce to a food processor and blend until smooth for a spicy puree. For the creamiest texture, be sure to cook the queso in the slow cooker on low for 2 hours. While the dip is cooking, stir it occasionally so that everything mixes together nicely. Artzy Foodie Tip: If you don’t have 2 hours to prepare for your fiesta, add all the prepared ingredients to a dutch oven and cook over low to medium heat for 10-15 minutes, stirring occasionally. The cheeses and heavy cream melt together into a creamy dip, while the peppers and adobo sauce add just the right amount of smoke and spice. Serve with tortilla chips and enjoy! If you like Spicy Queso Dip, you might also like: The Ultimate Restaurant Style Queso Blanco Corn Salsa Pico de Gallo Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A spicy, creamy cheese dip with small chunks of peppers and tomatoes, and a hint of smoke!

Corn Salsa

This sweet corn salsa recipe, similar to Chipotle’s and made in 30 minutes, is an easy fresh dip that goes great with any Mexican or Southwest dish! Corn salsa is great in soups, salads, bowls, burritos, and tacos! It also goes great with corn chips, which I like to use instead of utensils😉! The corn is sweet, the jalapeno and the red onion are spicy, the roasted poblano peppers are smoky, and the cilantro and lime juice add just the right punch of tangy flavor. This recipe is so quick and easy! For the most part, you chop and drop the ingredients into a bowl and mix. Roasting the peppers The most challenging part of this recipe is roasting the poblano peppers. You could easily roast your peppers ahead of time and have them ready to go when you get a hankerin’ for some tasty corn salsa! To roast the peppers, brush them with some oil and put them under the broiler until the top side of skin is blackened and charred. Turn the peppers over and char them on the other side. It takes about 5 minutes per side, depending on your oven. The skin should be blackened and blistered. Be sure to watch them closely. Next, put the peppers in a sealed paper bag or a bowl covered with plastic wrap. Let them sit for about 10 minutes, then the skin will peel off easily. Peel off  the outer skin, discard the seeds, and dice into small pieces. Artzy Foodie Tip: This same method works for roasting red peppers too. How to make corn salsa The rest of the recipe is a piece of cake! Cook 16 ounces frozen corn according to package directions, dice 1/4 red onion and a jalapeno pepper, chop 1/2 bunch cilantro, add the juice of a lime, season with salt to your taste, and add your diced, roasted poblano peppers. Artzy Foodie Tip: This salsa works best with frozen corn.  Gently mix it all together and enjoy! Storage Store your corn salsa in the refrigerator in an air tight container for 1 week. If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A sweet, spicy, smoky, and tangy dip that goes great with any Mexican or Southwest dish!

Ice Cream Sandwiches

This super easy homemade ice cream sandwich cookie recipe will become your new favorite summer dessert! These Ice Cream Sandwiches made from creamy Homemade Vanilla Ice Cream and buttery homemade M&M Cookies are absolutely scrumptious! Sure, you could buy store bought ice cream and cookies, but there’s nothing special about that. Homemade ice cream and cookies take this dessert to a whole new level! How to make homemade ice cream This super easy, fool proof homemade ice cream recipe can’t be beat! There is no cooking what so ever. In a large bowl, mix together 2 quarts half and half, 1 pint heavy whipping cream, 3 tbsp vanilla extract, 1 1/2 cups sugar, and a few grains of salt. Pour the mixture into an ice cream freezer and let the machine do all the work for you! How to make M&M Cookies In a saucepan or the microwave, melt 1 1/2 sticks of butter. In a large bowl, with an electric mixer, beat together the melted butter and 1 1/3 cups firmly packed light brown sugar until light and fluffy. Add 2 eggs and 1 tsp vanilla extract and beat until incorporated. In a separate bowl combine 2 1/2 cups all purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Slowly add the dry ingredients to the wet ingredients and mix well. Stir in 1 cup of M&M’s. Form golf ball size rounds and place on a baking sheet 4-5 inches apart. Press 3-4 additional candies on top of each cookie. Bake at 350 degrees for 12-14 minutes, until lightly browned. Allow to cool on the baking sheet for about 3 minutes, then remove and place on a wire rack to cool completely. How to make ice cream sandwiches Place a large scoop of ice cream between two cookies, press them together, and freeze for a couple of hours or until the ice cream hardens.  If you like this recipe, you might also like: Tropical Strawberry Milkshake If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Homemade ice cream sandwiched between two homemade M&M cookies!

M&M Cookies

These award winning M&M cookies are the best cookies ever! They are soft and chewy and they are sure to become your new favorite cookie! You will be surprised at how easy these fabulous cookies are to make. These are my husband Randy’s famous M&M cookies. He actually won a cookie contest with this recipe! Randy has been making these cookies for almost 40 years and we love them just as much today as the first time he made them. Every bite is a mouthful of buttery goodness!  How to make these ridiculously delicious cookies On the stovetop or in the microwave, melt 1 1/2 sticks of butter. Beat together the melted butter and 1 1/3 cups firmly packed brown sugar. Next blend in 2eggs and 1 tsp vanilla. In a separate bowl combine 2 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add the dry ingredients to the butter and sugar mixture. Finally, stir in 1 cup of M&M’s. Form the dough in to golf ball size rounds and press some M&M’s in to the top to make them pretty. Bake on a baking sheet 12-14 minutes at 350 degrees until lightly browned. Allow the cookies to cool about 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Variations This is such a versatile cookie dough. Once the dough is made instead of M&M’s you could add chocolate chips, peanut butter chips, Reeses Pieces, nuts, or whatever you like! Can these cookies be frozen Yes! These cookies freeze really well. Put them into a freezer bag or a freezer safe container for up to 3 months.  Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Soft and chewy M&M cookies. Every bite is a mouthful of buttery goodness!

Tater Tot Casserole

Tater tot casserole is a simple dish that the whole family will love! This super easy, cheesy casserole made with ground beef is a real crowd pleaser. A cheesy, meaty mixture with a hint of spice, topped with crispy tater tots and more cheese is a hearty meal that is sure to become a dinner time favorite! How to Make Tater Tot Casserole Brown a pound of ground beef and season to taste with salt and pepper. Next stir in 1 can condensed cream of chicken soup, 4 ounces cream cheese, 1/4 cup gochujang ketchup, and 1 cup grated cheddar cheese. Cook until heated through and thoroughly mixed. Pro Tip:If you can’t find gochujang ketchup, use regular ketchup and add a teaspoon, or tablespoon, depending on how spicy you like it, of gochujang sauce or sriracha sauce. Pro Tip: You could easily sneak a few vegetables into the ground beef mixture by adding some frozen corn or green beans. The ground beef mixture can be made ahead of time and refrigerated. When you’re ready to serve, allow the beef mixture to come to room temperature or reheat it in a skillet.  Transfer the mixture to an oven safe baking dish and top with a single layer of tater tots. Bake your casserole for about 20 minutes. Top with more grated cheese and bake another 10 minutes or so until the cheese is melted. Storage and Reheating Tater tot casserole can be covered and refrigerated for about 5 days. Reheat in the oven at 350 degrees until warm. It can be microwaved, but the tater tots may not be as crispy. If you like this recipe, you might also like: Extra Creamy Stovetop Mac and Cheese or Italian Sausage Casserole. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A cheesy meat mixture with a hint of spice, topped with crispy tater tots and more cheese!    

Mexican Eggs Benedict

Mexican Eggs Benedict is here, and just in time for Cinco de Mayo! A crunchy tortilla, topped with spicy chorizo, sunny side up eggs, Jalapeno Hollandaise Sauce, sour cream, cilantro, and cotija cheese says fiesta to me! My favorite type of cuisine is Mexican! This is a Mexican twist on the classic eggs benedict. Instead of an English muffin, we have crispy corn tortillas. In place of Canadian bacon is spicy chorizo, and the classic hollandaise sauce has been kicked up with some hot jalapenos! Mexican garnishes to top it off include cotija cheese and cilantro. How to make jalapeno hollandaise sauce In a food processor, add 1 egg yolk, the juice of a lemon, 3 splashes of hot sauce, 1/2 tsp salt, 1 tsp dijon mustard, 8 pickled jalapenos, a splash of the jalapeno juice, and 1/4 cup cilantro. Blend until mixed together. Slowly drizzle in one stick of melted butter. Blend until the sauce emulsifies and thickens. How to Make Mexican Eggs Benedict Add 1 tbsp oil to a skillet and pan fry 4 corn tortillas until they are crispy. In a skillet, brown 1/2 pound chorizo or your favorite sausage. In a separate skillet, melt 1 tbsp butter and 1 tbsp oil. Over medium heat, fry the eggs in the butter and oil. For each serving, spoon half of the chorizo or sausage over 2 fried corn tortillas, top with 2 eggs, half of the blender jalapeno hollandaise sauce, and garnish with sour cream, cilantro, and cotija cheese. Now that’s how to celebrate the Mexican’s unlikely victory over the French at the Battle of Puebla! Happy Cinco de Mayo! If you like this recipe, you might also like: Beef Enchiladas Skinny Margaritas by the Pitcher The Ultimate Restaurant Style Queso Blanco Easy Mexican Rice Mexican Zucchini Boats Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A Mexican twist on the classic eggs benedict made with crispy corn tortillas, spicy chorizo, and hot jalapeno hollandaise garnished with cilantro, sour cream and cotija cheese.

Blender Hollandaise Sauce Made 3 Ways

This fool proof, 10 minute, Blender Hollandaise Sauce Made 3 Ways results in a perfect sauce every time! With 3 different variations, this smooth and creamy sauce is the perfect topping your favorite brunch dishes, fish, or even vegetables! Every great dish has a great sauce. For steak it’s bernaise, horseradish, or chimichurri. For brisket and burnt ends, it’s bbq sauce. For pasta it’s cheese, tomato, or alfredo sauce. For brunch, my favorite meal of the week, it’s hollandaise!  What is Hollandaise Sauce Hollandaise is basically an emulsion of egg yolks, lemon and butter. The traditional hollandaise sauce is made by blending egg yolks, lemon juice, cayenne pepper, and salt in a double boiler and slowly whisking in melted butter. Unfortunately, hollandaise sauce made over a double boiler can easily break, which means the butter and eggs separate. The Eggs I know some are apprehensive about consuming raw eggs. I am blessed to be able to get farm fresh eggs. If that’s not an option for you, be sure to use good quality eggs for this recipe. If you’re getting your eggs for $1 a dozen, it’s probably not a good idea to use those for blender hollandaise sauce. How to Make Blender Hollandaise Sauce This blender method is slightly different, but results in a perfect sauce every time. For this method, in a food processor or blender add an egg yolk, the juice of 1 lemon, 3 splashes of hot sauce, 1/2 tsp salt, and 1 tsp dijon mustard. With the blender on, slowly drizzle in 1 stick of melted butter and blend until the sauce emulsifies. This basic hollandaise sauce is mostly known as a sauce poured over eggs benedict, but it is also really great over steamed white fish or vegetables such as cauliflower, broccoli, or asparagus. How to make jalapeno hollandaise sauce For jalapeno hollandaise, use the basic recipe and add about 8 pickled jalapenos, a splash of the jalapeno juice, and 1/4 cup of cilantro and blend until smooth. This spicy jalapeno hollandaise is great poured over Mexican Eggs Benedict. This delicious brunch dish consists of a crunchy tortilla, topped with spicy chorizo, sunny side up eggs, and jalapeno hollandaise garnished with sour cream, cilantro, and cotija cheese! How to make southern style hollandaise sauce For a southern style of hollandaise sauce, roast a tomato and 2 cloves of garlic in the oven at 400 degrees for 10 minutes. Add the roasted tomato, roasted garlic, and a splash of worcestershire sauce to the basic recipe and blend until smooth.  This sauce is great on my spin of a southern style breakfast. It starts with a base of crispy, golden hash browns cooked in a cast iron skillet, topped with a giant sausage patty and two fried eggs. Pour southern style hollandaise over the top for the perfect breakfast dish! With a few simple ingredients and 10 minutes, you too can enjoy Blender Hollandaise Sauce Made 3 ways!  Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! This fool proof, 10 minute, Blender Hollandaise Sauce Made 3 Ways results in a perfect sauce every time! With 3 different variations, this smooth and creamy sauce is the perfect for topping your favorite brunch dishes, fish, or even vegetables!   

Southwestern Black Bean Salad

Southwestern black bean salad is a healthy and tasty dish that can be whipped up in no time at all! This colorful dish with a spicy honey lime dressing is fresh, hearty, and filling. It makes a great side dish, serve it with some chips as an appetizer, or add some chicken and turn it into a satisfying main dish. Mexican food is my absolute favorite, but I also love American food as well. That’s why I can never resist a Tex Mex meal, a fusion of Mexican and American cuisines. Southwestern Black Bean Salad is Tex Mex at its best! With a few simple ingredients, and just 20 minutes you can dive into a bowl of delicious black bean salad. Mexican ingredients include juicy tomatoes, bright cilantro, peppery green onions, and creamy avocados, while the hearty black beans are all American! How to Make Southwestern Black Bean Salad To a large bowl, add a can of drained and rinsed black beans, 3 seeded and diced roma tomatoes, and 1/2 bunch of chopped cilantro.  The Dressing Whisk together 3 chopped scallions, the juice of a lime, 2 tbsp adobo sauce (from a can of chipotle peppers in adobo sauce), 1 tsp honey, 1/2 tsp salt, 1/4 tsp ground black pepper, and 1/4 cup olive oil. For a milder dressing, use less adobo sauce or eliminate it all together. Pro Tip: Add the dressing ingredients to a mason jar, put the lid on, and shake until the dressing is mixed together. Toss the salad with the dressing. Dice the avocado and fold it in to the salad. Adding the avocado last will keep it from oxidizing and turning brown. The combination of the smoky, spicy adobo sauce and the sweetness of the honey is the perfect balance of flavors to compliment the salad. This Southwestern Black Bean Salad is a healthy, satisfying dish that is the perfect fusion of Mexican and American cuisine. Can This Salad be Made Ahead of Time With the exception of the avocado, which will turn brown if cut up too long before serving, the salad can be made ahead of time and the dressing can be made ahead of time and each stored separately. When ready to serve, toss the salad in the dressing, dice the avocado and fold it in to the salad. If you like this salad recipe, you might also like: Grilled Corn Salad Mayo Free Pasta Salad Quinoa Salad To get all the latest tasty goodness straight to your inbox, subscribe to Artzy Foodie! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! The perfect fusion of Mexican and Amercian cuisine in a simple yet flavorful, colorful salad!

Caesar Salad

Great caesar salad is super easy to make at home. The dressing is light and tangy and does not include eggs. If you’re hesitant about consuming raw eggs then you’ll absolutely love this recipe!  Interestingly enough, when Chef Caesar first served this salad, it was because his kitchen supplies had been depleted, and he was making due with the ingredients he had on hand. Tradition says he served the lettuce leaves whole, and to play it up and make it appear extra special, he tossed it up table-side. The Dressing Just like Chef Caesar, you probably have most of the ingredients for this recipe on hand too. The salad dressing is 1/4 cup olive oil, 1 tsp anchovy paste (you may not have that on hand), 2 tbsp lemon juice, 1 large clove or 2 small cloves of grated garlic, 3 dashes of hot sauce, 1 tsp dijon mustard, 1/2 tsp worcestershire sauce, 3/4 tsp salt, and 1/4 tsp ground black pepper. I know anchovy paste sounds a little crazy, but it adds great flavor, and I promise you won’t be able to identify it in the dressing. You can put everything in a food processor or a blender, but my favorite way to make a salad dressing is to put the ingredients in a mason jar and shake until everything is thoroughly mixed. The Lettuce This recipe calls for crunchy Romaine lettuce cut into bite size pieces. For me, smaller pieces of lettuce rather than whole lettuce leaves are easier to eat. Be sure to wash the lettuce thoroughly, even if you’re using organic lettuce. Often, I find bugs in organic lettuce, which can ruin an appetite really quickly. If you’re not using organic lettuce, you’ll want to be sure to wash off any pesticides that may be on the lettuce.  How to make Caesar Salad Toss the lettuce and the dressing together, then sprinkle on some grated parmesan cheese and some croutons. To make this salad heartier, add some grilled chicken or salmon. To make it really special, garnish with some parmesan cheese crisps.  How to make parmesan cheese crisps Put 2 Tbsp grated parmesan cheese in a little pile on a baking sheet lined with parchment paper and bake at 400 degrees for 5-7 minutes until crisp. This salad is just as tasty as Chef Caesar’s salad…minus the raw eggs! Enjoy! If you like this caesar salad recipe, you might also like: Kale and Brussels Sprouts Salad Greek Chicken Salad Quinoa Salad Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Great caesar salad is super easy to make at home. The dressing is light and tangy and does not include eggs. If you're hesitant about consuming raw eggs then you'll absolutely love this recipe! 

Chicken and Waffle Sliders

If you’ve ever had chicken and waffles, then you understand the genius behind this unlikely pairing. The union of sweet and savory and soft and crunchy is irresistible! These chicken and waffle sliders have been taken to a whole new level with maple syrup butter! These super easy, mini, chicken and waffle sliders with maple syrup butter are the perfect appetizer or brunch food! This is a favorite in our house, and it has to be one of the easiest recipes on the planet. This is a recipe your kids can make this all by themselves and they will love it! And you will love it too, because the kids can cook and you will have very little mess to clean up afterwards. Maple Syrup Butter What really makes these sliders tasty is the maple syrup butter, which was inspired by my grandson. Every time I would see him, he smelled like maple syrup. He’s older now and he no longer smells like syrup, but I do appreciate the inspiration. Maple syrup butter is a compound butter made by mixing 6 tbsp maple syrup with 1 stick room temperature butter. Once the butter is mixed, pop it in the refrigerator for 20-30 minutes until it firms. How to make chicken and waffle sliders Cook 1 package of 8 sets of 4 miniature waffles in the toaster. Bake 16 store bought chicken nuggets according to package instructions. Break the waffles apart and put one chicken nugget between two waffles, and top each one with maple syrup butter. The great thing about chicken and waffle sliders is that there is no mess at all. Because of the maple syrup butter, there’s no sticky syrup to clean up afterwards. They can be served for breakfast, brunch, lunch, or dinner and who doesn’t love to cook with their kids, especially when there’s no mess😉. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Crunchy chicken nuggets sandwiched between mini waffles smothered with maple syrup butter!

Mexican Chorizo Chili

This really easy Spicy Mexican Chorizo Chili recipe is the perfect comfort food! In just 20 minutes and with only 7 ingredients, this hearty, flavor packed chili can be on your table! If you like your chili with a kick, you’re going to love this recipe! This quick and easy chili recipe will have you enjoying a bowl of Spicy Mexican Chorizo Chili in no time at all! Garnished with some shredded cheese, a few tortilla chips, and a dollop of sour cream, this is comfort food at its finest. how to make Mexican chorizo chili Brown 1 1/2 pounds beef chorizo. You may have a difficult time finding beef chorizo. The butcher at Whole Foods added their chorizo spices to ground beef to make beef chorizo for me and it is fabulous! However, any chorizo can be substituted. Add a can of diced tomatoes with green chilis, or Rotel tomatoes. I used the hot version. To keep the heat level down, mild ones can be used. Next, add a 28 ounce can of diced fire roasted tomatoes and 4 ounces of adobo sauce. For less heat, use less adobo sauce or omit it all together. Simmer for 10-15 minutes. Pro Tip: Add the contents of a can of chipotles in adobo sauce to a food processor and blend until smooth. Add the puree to soups, stews, sauces etc. for a smoky kick. Add a 19.75 ounce can of black beans, 1 1/2 tsp salt, and the juice of 1 lime. Continue simmering until the beans are heated. With this chili, spoons are optional. The best way to deliver this beefy chili into your mouth is with a tortilla chip! Storage Store your leftover chili in the refrigerator in an air tight container for 4-5 days. If you like this recipe, you might also like: Beef and Bean Chili Spicy Buffalo Chicken Chili Chili Mac Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Follow my blog with Bloglovin

Kale and Brussels Sprouts Salad

Kale and brussels sprouts salad is a quick and easy salad that you can toss together in just 20 minutes! If you’re a salad type person, this is right up your alley. If you’re not a salad type person, you’re still going to love this! This fresh and crunchy salad will make a kale lover out of anyone! The great thing about this kale and brussels sprouts salad is that it actually gets better with time. The kale and brussels sprouts can stand up to the dressing without becoming soggy, so you can easily make it hours before you’re ready to serve. How to make kale and brussels sprouts salad Wash, remove the ribs, and chop 1/2 of a bunch of kale into small bite size pieces. Next, thinly slice 8-10 brussels sprouts. Add 1/4 cup parmesan cheese and 1/4 cup slivered almonds to the mix. Artzy Foodie Pro Tip: To quickly slice the brussels sprouts, add them to a food processor fitted with a slicing blade. The dressing Next comes the super flavorful dressing. The dressing is a simple aioli made in the food processor. Add an egg, 1 tsp dijon mustard, the juice of 1/2 a lemon juice, and salt and pepper to taste to the food processor. Then with the food processor on high, very slowly drizzle in 1 cup of oil until it thickens. Artzy Foodie Pro Tip: The raw egg is optional. Omitting the egg will result a thinner dressing. Toss the salad and dressing together. Because this salad gets better with time, you can make it and dress it, up to 8 hours before serving. Just before serving, top with more parmesan cheese and slivered almonds. Storage Store your salad in an air tight container in the refrigerator for 4-5 days. If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A fresh, crunchy salad that will make a kale lover out of anyone!

Beef and Bean Chili

This super simple beef and bean chili recipe, with a secret ingredient, is the perfect dish to warm you up during this winter season! This thick, hearty, beefy, tangy goodness is comfort food at it’s best! This is a really simple and quick recipe that is super hearty and satisfying. With a secret ingredient and a secret accompaniment, this beef and bean chili can’t be beat! How to Make Beef and Bean Chili In a dutch oven or large skillet, brown 2 pounds of ground beef with 1/2 medium diced onion.  Add the ground beef back to the pan and season with 4 tsp chili powder, 1 tsp salt, and 1/2 tsp pepper. Cook another 3 minutes. Add a 32 ounce can of chopped up stewed tomatoes and a 16 ounce can of tomato sauce. Simmer 15 minutes. Stir in a 15 ounce can of red kidney beans and simmer until the beans are warmed. Lastly, I add the secret ingredient…1/4 cup apple cider vinegar! The vinegar gives the chili a tang that makes it extra tasty! There are a few things you should know… Before I season the ground beef, I usually rinse the beef in a colander to remove the fat. This is completely optional. I’m pretty sure that fat would add a ton of flavor! If you like a little heat, you could add some crushed red pepper flakes to the beef when you add the salt, pepper, and chili powder. I like chunks in my chili but not whole slices of tomato. Before adding the stewed tomatoes, I use my kitchen scissors to cut them into smaller pieces, right inside the can. You could also puree them if you don’t like chunky chili. Now I’m going to let you in on a little secret that will change the way you eat chili forever! Spread some softened butter on some crackers and use the buttered crackers as your utensil. It sounds strange, but I promise once you accompany your chili with buttered crackers, you’ll never eat chili without them again! If you like this beef and bean chili recipe, you might also like: Spicy Buffalo Chicken Chili Mexican Chorizo Chili Chili Mac Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A super simple recipe for a hearty, tangy beef chili! Follow my blog with Bloglovin

Homemade Mayonnaise

This creamy, homemade mayonnaise can be made in less than 5 minutes! Once you try this recipe, you’ll never buy store bought again! My favorite condiment has always been mayonnaise. Recently I have been on a vegenaise kick, which is mayonnaise made without eggs. Not that I am opposed to eggs, I love eggs! I just like the lighter texture of the vegenaise. Egg free mayonnaise is expensive! At around $8 a jar, it makes me sad when I swirl my butter knife around and hear it clanking on the bottom of the jar. While the cost of vegenaise has prompted me to start thinking about a more budget friendly mayonnaise, that wasn’t quite reason enough. Recently at a restaurant we had a hamburger with mayonnaise that clearly didn’t come from a jar. It was so good! That burger slathered in creamy, tangy homemade mayonnaise was just the motivation I needed. How to make homemade mayonnaise I have always been intimidated to make mayonnaise, but I was shocked to find out how easy it is to make. To a food processor, add an egg yolk or the whole egg if you like, 1 tbsp vinegar or lemon juice, 1 1/2 tsp dijon mustard, and 1/4 tsp salt. Mix together on high speed. Once those ingredients are combined, slowly drizzle in 1 to 1 1/2 cups oil until the mixture reaches your desired consistency. Artzy Foodie Pro Tip: Adding the whole egg results in a lighter mayonnaise and using only the yolk results in a more dense consistency. You can easily change up the flavor or tailor it to your taste by using different flavors of vinegar, by using lemon juice instead of vinegar, or by using a combination of your favorite vinegar and lemon juice. You can also choose yellow mustard, dijon mustard, mustard powder, or leave it out all together. And, finally you can use your favorite oil. You can choose a neutral tasting oil such as canola, grapeseed, or safflower oil, or choose your favorite olive oil or avocado oil. Storage Store your homemade mayonnaise in a sealed container for up to 10 days. If you like this post, you might also like: Elevated Condiments If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A creamy, homemade mayonnaise that can be made in less than 5 minutes!

Eggs in a Basket

Eggs in a basket or egg in a hole is deceptively delicious. It doesn’t look fancy, but I’d take this over steak and eggs any day! Once you try this, you’ll not only want to have this for breakfast, you’ll want to have it for every meal of the day!  My husband makes this for me every Sunday morning for brunch. Let me describe this heavenly treat for you. It’s a piece of bread with a little egg-sized hole cut out, an egg plus an extra yolk goes into the hole, and then it is topped with chopped bacon or breakfast sausage and cheese! When cooked to perfection, you cut into it and the yoke runs all over your plate. Then you use that little piece of bread that was cut out, which also has bacon and cheese on top, to soak up that rich, runny yoke.  The Eggs Recently,  one of my husband’s co-workers has been bringing us farm fresh eggs. The yolks are almost orange in color. You wouldn’t believe how much better they are than what you get from the grocery store. If you can get your hands on some of  these, I highly recommend it! Otherwise pasture raised eggs from the grocery store are the next best alternative. They’re a bit pricey, but I think they’re worth it. How to Make Eggs in a Basket for Two Cook 4 strips of bacon and cut them up into small pieces. Separate 2 eggs Using a small pliable cup or a biscuit cutter, cut a circle out of the center of 2 pieces of bread. Over medium heat, melt a 2 tablespoons of butter in an oven-safe skillet. Coat each side of each piece of bread in the butter and coat both sides of the center pieces that were cut out in butter, and toast both sides of the bread and the center pieces in the skillet. Add another teaspoon of butter in the center of each piece of bread. Next, crack an egg into the center of each piece of bread and add an extra yolk from the separated eggs to the center of each piece of bread. Finally, top the whole thing with chopped bacon or breakfast sausage and cheese and broil until the cheese is melted, about 3 minutes. Cut into that rich, runny yolk and prepare yourself for a heavenly experience! Enjoy! If you like this recipe, you might also like: Green Shakshuka Mexican Eggs Benedict Corned Beef Hash Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram!

Creamy Cauliflower

This is an easy recipe for the best baked, cheesy cauliflower casserole. If you or any of your family hasn’t liked cauliflower in the past, give this recipe a try. The golden, cheesy crust and the creamy center will quickly change your mind! Creamy cauliflower is a creamy, cheesy casserole style dish that makes a great side for any meal. It’s a decadent dish that can be enjoyed with no guilt, and the recipe is super easy! Preparing the Cauliflower Cut two heads of cauliflower into even sized florets. Add them to boiling water and cook for about 7 minutes, until they are tender. Drain the cauliflower and set aside. The Bechamel Sauce In a saucepan over medium heat, warm 2 cups milk until it almost comes to a boil. In a separate saucepan over medium heat, warm 2 tbsp butter until melted. Whisk in 2 tbsp flour and cook the mixture for 2-3 minutes, constantly whisking. Add the warm milk, 1 cup at a time, consistently whisking until the mixture is smooth. Cook another 10-12 minutes, stirring constantly, until the sauce thickens. Turn the heat off and whisk in 1 egg yolk. Stir in 1 tsp salt. Add 1 cup grated sharp cheddar cheese and 1 cup grated parmesan cheese and stir until the cheese has melted. Assembling and Baking the Casserole Add the cauliflower to the sauce and stir until it is evenly coated. Taste and add more salt, if needed. Transfer to an oven safe baking dish and top with 1/2 cup grated parmesan cheese. Bake at 350 degrees for 20 minutes. Turn the oven to broil and broil 2-3 minutes to brown the top.   The top has a nice crisp, brown crust of parmesan cheese, while the inside is creamy and delicious!     Not only is this creamy cauliflower delicious, there are numerous health benefits from eating cauliflower. Did you know that cauliflower: reduces the risk of cancer boosts cardiovascular health lowers blood pressure lowers cholesterol wards off cancer fights inflammation preserves eye health has high levels of vitamins and minerals boosts brain health builds stronger bones strengthens the immune system and, is antioxidant rich If you like Creamy Cauliflower, you might also like: Hash Brown Casserole For more recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! And, be sure to share and follow on Facebook, Pinterest and Instagram! A creamy, cheesy baked cauliflower casserole that makes the perfect side for any meal!

Learn How To Make Béchamel Sauce

Béchamel sauce is probably the most commonly used of the five French mother sauces. It’s a simple white sauce that I use all the time, and a sauce that every home cook should have in their recipe collection. This sauce is used as the base for many cheese sauces and it adds the “cream” to most things creamy! Learn How to make béchamel sauce Making a Roux A roux is a thickener that consists of equal parts of cooked butter (or some other fat) and flour. The photo below shows the proper color and consistency for the roux for béchamel sauce. It is cooked for a couple of minutes to cook out the flavor of the flour. The longer the roux is cooked, the more brown in color and more nutty in flavor it becomes, but it has less thickening power. For béchamel sauce, we need a light colored roux so that is doesn’t discolor the white sauce and so that it has a lot of thickening power. In a saucepan, over medium heat, warm 4 cups of milk until it almost comes to a boil. Whisk hot milk, 1 cup at a time, into the roux and continue whisking until the sauce thickens. Artzy Foodie Tip: Heating the milk will keep lumps from forming and produces a smoother sauce. Artzy Foodie Pro Tip: Add fresh herbs for extra flavor. Once the sauce has thickened, remove the saucepan from the heat. For a richer, more decadent sauce, whisk in two egg yolks, one at a time. Finally, season to taste with salt. This creamy sauce is the base for so many dishes! Add cheese to make a cheese sauce, add sausage to make gravy, add it to your lasagne, toss it with some pasta and some fresh herbs, add it to spinach for creamed spinach, or if you want to make your broccoli or cauliflower tastier, smother it in béchamel sauce! If you like this post, you might like: Creamy Cauliflower Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A simple white sauce that is the base for many cheese sauces and adds the "cream" to most things creamy! 

Merry Christmas!!!

Merry Christmas everyone!!! May you have a blessed day celebrating the birth of Jesus with your family!

Mini Cheesecakes

Creamy, mini cheesecakes are delicious, hand held bites that are perfect for holiday entertaining. Impress your guests with this simple yet elegant dessert! These scrumptious little bites of cheesecake are creamy and delicious, yet they are not too sweet. For me they are about 3 bites, which I think is the perfect amount of dessert. How to make mini cheesecakes The Chocolate Crust Crush 1/2 package of chocolate wafer cookies in a food processor and add 2 tbsp melted butter.  Use a shot glass to press the crust into the bottom of 18 miniature cupcake wrappers. I used a 2 1/4″ muffin tin from Ikea. The Cream Cheese Filling In a large bowl, using either a hand mixer or a stand mixer, beat together 1/2 cup sugar and two 8 ounce packages of room temperature cream cheese until smooth. Beat in 2 eggs, 1/2 tsp vanilla, and 1 tbsp corn starch until blended. Stir in 1/2 cup sour cream. Pour the mixture over the cookie crusts and bake at 350 degrees for 15 minutes. Remove from the oven, allow them to cool, then remove the cupcake wrappers. The Frosting While the mini cheesecakes cool, use a hand mixer or stand mixer to make the frosting. To a large bowl or the stand mixer, add 1/4 cup softened butter, 4 ounces room temperature cream cheese, 1 cup powdered sugar, and 1/2 tsp vanilla. Mix until smooth. Add the frosting to a piping bag or a zip lock bag and snip off a corner. Pipe the frosting on the top.  Then, with a small metal strainer, dust them with cocoa powder, and top each one with a chocolate covered espresso bean. Enjoy! If you like this recipe, you might also like:  Chocolate Almond Cheesecake Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Mini hand held desserts that are perfect for entertaining!

November 2017 – Pinch of Yum Workshop, Minneapolis

I have NEVER in my life boarded an airplane to fly somewhere colder than Kansas City in the winter. I’m all about the sunshine and the beach on a winter vacation. I have to say…I would totally do it all over again! Yep! The Pinch of Yum Workshop would motivate me to go to Minneapolis, Minnesota, in the middle of November, when the temperatures were in the low 20’s, and the wind was whipping through me like a knife, all over again. It was that great! After checking our handy dandy GPS, we decided to walk to the loft the first day. 1.3 miles…we could knock that out in 15 minutes or less. After all, we walk 2 miles in under 30 minutes all the time. Well, 30 minutes later, we arrived. What’s up with that? Either the GPS was not accurate or…we have been fooling ourselves for a long time about the amount of exercise we have been doing? The loft is the coolest, most hip, most happenin’ place you have ever seen! I so want to stay here forever!!! Lindsay, the super cool blogger behind Pinch of Yum, and her assistants laid out this beautiful spread for us to practice with. Without their encouragement, I never would have attempted this shot! Or this one… I’m kind of proud of this one too. When the workshop was over, we got to sign their chalk board. Apparently, I wanted to make sure some one who was legally blind could read our names. Can I have a do over, please??? The super sweet ladies from Florida took our picture (I bet they were happy to get home). Group photo! What a great two days! I gained so much invaluable information and I am so inspired as a result. As an added bonus, the weather here doesn’t seem so bad.

Candied Carrots

Candied carrots make a really whimsical garnish for your carrot cake or cupcakes while adding the perfect crispy texture to your dessert! This unique crunchy topping is sure to impress even your most sophisticated guests!  Candied carrots are as much fun to make as they are to eat! These candied carrot curls make a beautiful decoration that will take your baking to a whole new level! Because the carrots have a mild flavor, they could be used to embellish almost any cake, cupcake, muffin, or sweet bread. How to make candied carrots Using a vegetable peeler, and peeling away from yourself, shave long strips from 2 carrots. You should be able to get about 10 strips from each carrot, for a total of 20. The wider the strips, the wider the carrot curls will be, and the more narrow the strips, the more narrow the carrot curls will be. I like to have a variety of sizes for decorating, however, sometimes the thinner strips will break easily. Pro Tip: Make more candied carrot curls than you think you will need because some of them are sure to break apart. Make a simple syrup by bringing 1 cup of water and 1 cup of sugar to a boil. Add the carrot strips. Reduce the heat and simmer for 15 minutes. Watch them closely so that the simple syrup doesn’t burn. Drain the carrots and allow them to cool for 5 minutes. On a baking sheet, lined with parchment paper that has been sprayed with cooking oil, lay out the carrot strips in a single layer, making sure they don’t touch or they will stick together. Bake at 225 degrees Fahrenheit for 20 minutes. Turn off the oven and one at a time, remove the carrot strips and wrap each one around the handle of a wooden spoon. Slide it off onto a separate baking sheet lined with parchment paper and sprinkle with sugar. If the carrots start to stick to the handle of the spoon, spray it with cooking spray. You will need to work quickly or the carrot strips will dry out and they won’t be pliable. By removing them one at a time from the oven, it buys some time before they all dry out. Allow them to cool completely, about 30 minutes. STORAGE Layer your candied carrots between wax paper and store them in an air tight container at room temperature for up to 5 days. Use these adorable decorations to elevate the presentation of your next dessert! If you like this recipe, you might like: Carrot Cake Cupcakes Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! Use the slider over the number of servings on the recipe card to adjust the recipe for more or less candied carrot curls. Candied carrots make a really whimsical garnish for your carrot cake or cupcakes while adding the perfect crispy texture to your dessert! This unique crunchy topping is sure to impress even your most sophisticated guests!  ,

Meet Boo

I posted this to Instagram and the pup got way more likes than my food. By popular demand, this post is all about my super sweet dog, Boo. Boo is a toy rat terrier. Don’t go calling him a chihuahua because he does not like that! He’s very proud of his rat terrier lineage. He arrived for Christmas in 2009. My husband and I had to make a special trip to the “North Pole” to get him. He was not even 2 pounds at the time. The entire plane ride, he never made a tiny little peep. By the way, he still sits with his cute little paws crossed. He’s so elegant! We had a hard time coming to a consensus on his name. Every name that was suggested, my husband would shoot down because it gave him some negative association. When my husband suggested Max, my daughter said no because it reminded her of maxi pad. That killed that name for everyone! Because he was born in October, we finally agreed on Boo. Boo was the only puppy in the litter. And, to this day, he is not very fond of other dogs. He seems to think he’s a person. He does NOT like the way other dogs like to say hello, if you know what I mean. For example (the whole he thinks he’s a person thing), he would not leave us alone until we let him view the recent solar eclipse. I let him borrow my glasses for a quick peek. The great thing about Boo is that he NEVER barks. He’s a tiny little dog, about 6 pounds, and one might think he would be yappy. But, nope, not Boo. He rarely ever makes a sound. Boo likes to lay in the sun. Even when he’s inside, he will move from place to place around the house as the sun moves so that he is always in a sunny spot. Talk about loyalty! Every time I leave the house he abandons his sunny spot and sits in a chair by the front window waiting for me to come back. As soon as he sees my car pull up, he hops off the chair and races to the garage door to greet me. His little tail wags so hard, sometimes I think it might fly away! This is Boo’s birthday month. He is 8 years old in people years and 56 in dog years. He prefers you use people years. Happy Birthday, Boo! They say dogs and their owners start to look alike. What do you think?  

Elevated Condiments

By adding extra flavors to your basic condiments, you will take your burger, bratwurst, sandwich, wrap, or dipping sauce to a whole new level! These elevated condiments will add a huge punch of flavor to your spreads and dipping sauces. We all use the same old boring condiments for our burgers, brats, sandwiches, wraps, and fries. By adding some extra seasonings like adobo sauce, garlic, lemon, or horseradish, you can create entirely new flavors to spice up your favorite hand held food or dipping sauce. Secret Sauce The first flavored condiment is my secret sauce. Who knew that by mixing those boring condiments together something so flavorful would be the result. The recipe is super simple…2 parts ketchup, 1 part mustard, and 1 part mayonnaise. My husband learned this recipe when he worked at a fast food restaurant as a teen ager, so you know it’s legit! Secret sauce is my favorite condiment for a hamburger! It’s also really great for dipping french fries! Garlic Aioli How about spicing up some mayonnaise? The second flavored condiment is my garlic aioli. Garlic aioli is just mayonnaise with some lemon juice and some raw grated garlic. Artzy Foodie Tip: Use a microplane or small grater for finely minced garlic. Use as much or as little lemon and garlic as you like. The more lemon juice you add, the more zing you will add and the more garlic you add, the spicier the sauce will be. I love garlic aioli on a sandwich or a wrap! It’s also really tasty on a hamburger! Chipotle Ketchup Next, is my chipotle ketchup. Chipotle ketchup is ketchup with some adobo sauce from a can of chipotle in adobo. Chipotle in adobo is a can of smoked chipotles in a spicy sauce that is found near the jarred jalapeños or canned green chilis. Once again, add as much as you like. The more adobo sauce you add, the spicier the ketchup. Chipotle ketchup is great for a burger or fries if you like it spicy! Horseradish Dijon Mustard And finally, you have horseradish dijon mustard, which is dijon mustard with some horseradish. You will find horseradish in a jar in the dairy section of your grocery store. A little bit of horseradish goes a long way. If you’re needing your sinuses cleared up, use a good amount. Otherwise, just a small amount will add a ton of flavor. Horseradish dijon mustard along with some sauerkraut is my favorite condiment for a brat! Storage I mix up my condiments and store them in the refrigerator in mason jars where they will keep for up to 1 month. Add an extra punch of flavor to your burger, brat, sandwich, wrap, or dipping sauce with these elevated condiments! You might also like: Homemade Hot Sauce or Spicy Dill Pickles If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram to stay updated! Elevate your condiments with garlic, lemon, adobo sauce, and horseradish and take your basic sauces and spreads to a whole new level!

Miso Ginger Sauce

Miso ginger sauce is an Asian flavored sauce with a little bit of heat and a little bit of sweet. Put this delicious sauce together in just 15 minutes to add flavor to your fish, shrimp, chicken, pasta or vegetables! I first tasted a version of this sauce at the Bristol Seafood Grill, which is my favorite seafood restaurant, and I fell in love😍. It was served with swordfish, orzo, and vegetables coated in this heavenly sauce. I loved it so much, that the next time I ordered double vegetables and no orzo, that’s how good it was! I don’t have the Bristol’s recipe for their “soy glace”, but after much experimentation, I came up with a sauce that I think is even more flavorful! How to Make Miso Ginger Sauce Peel and mince a 2 inch piece of ginger and peel and finely chop 2 cloves of garlic. Artzy Foodie Pro Tip: A simple and safe way to peel ginger is to use the back of a spoon to scrape off the skin. To make 1 cup of miso ginger sauce, sautee the ginger and garlic in a tbsp of oil, over medium heat. Artzy Foodie Pro Tip: Grape seed oil is a good choice because it has a high smoke point and it is flavorless. Whisk in 1/4 cup white miso paste, 1/4 cup mirin, 2 tbsp rice vinegar, 1/4 cup soy sauce, 2 tsp toasted sesame oil, 2 tbsp sriracha sauce, and 2 tbsp honey. Artzy Foodie Pro Tip: Tamari is a gluten free substitute for soy sauce. Miso paste is sometimes hard to find. I actually went to three grocery stores before I found it. I found this miso paste in the refrigerator section at Whole Foods. It’s definitely worth the search. Without the miso paste, the flavor is not the same. Bring the whole thing to a boil, remove from the heat, and you’re done! Artzy Foodie Pro Tip: If you like, the sauce can be blended so that there are no chunks of ginger or garlic. Once the mixture boils, it thickens up and turns in to this super flavorful sauce that goes with just about anything! Check out my delicious Asian Vegetables recipe, that includes this miso ginger sauce. Not only will you eat your veggies, but you’ll beg for more! If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! An Asian sauce with a little bit of heat and a little bit of sweet that will add great flavor to your fish, shrimp, chicken, pasta, or vegetables!

Mushroom Marsala Risotto

Mushroom marsala risotto was inspired by marsala chicken. All the flavors of marsala chicken in a risotto! This mash up of two classic Italian dishes is creamy comfort food that is loaded with umami flavor! Serve as a side to chicken, shrimp, or sausage or serve it up as a meatless main dish. This elegant dish is special enough to serve company, but easy enough for a week night dinner. In about 30 minutes, you can have this creamy, garlicky rice dish loaded with mushrooms on the table. Risotto can be somewhat intimidating. However, by following a few simple steps you too can prepare a perfect risotto every time. Once you have the technique down for risotto, you can easily change the flavors so that it will be new and exciting every time you make it. How to make marsala mushrooms Over medium heat, warm 2 tbsp grapeseed oil and sautée 1 small diced shallot, 1 clove minced garlic, and 8 ounces sliced cremini mushrooms. Pro Tip: To clean the mushrooms, wipe them with a damp paper towel rather than rinsing the mushrooms under water, so they don’t absorb any extra moisture. Because this is cooked on medium heat, any flavorless oil you have in your pantry will work. Keep in mind that olive oil can sometimes have a strong flavor which could overpower the dish. Pro Tip: Grapeseed oil has a high smoke point, which means it won’t burn at high heat, and it doesn’t impart any flavor into the dish. Once the mushrooms have cooked down, deglaze the pan with 1/4 cup marsala wine. Deglazing just means add wine or some other liquid to a hot pan to get any bits of flavor off the bottom of the pan. Let the wine cook out and add some 2 tbps chopped fresh sage. Add the herbs at the end so they don’t turn brown. Take the pan off the heat and set aside. How to make risotto In a sauce pan, heat 4 cups broth. I like chicken broth for this recipe. Chicken broth has a very neutral flavor. Vegetable and beef broth have very distinct flavors that might conflict with mushrooms and marsala. To begin a risotto, on medium heat, toast 1 cup arborio rice in 1 tbsp oil, making sure each grain of rice is coated. This takes about 5-7 minutes. At this point, I usually deglaze with white wine to add extra flavor. However, because I used the marsala wine in the mushrooms, I omitted that step. Once the rice is toasted and each grain is coated in the oil, add one ladle of warm chicken broth. When the broth has been absorbed, add another ladle of broth. Once that has been absorbed, add one more ladle of chicken broth. By the time the third ladle of chicken broth has been absorbed, you should have the perfect creamy risotto. The consistency should be saucy, but not too runny and the rice should be slightly firm, just shy of al dente. It usually takes just under 20 minutes. Give the rice a taste and if needed, add some salt. Stir in the marsala mushrooms. For the perfect finish, add 1/4 cup grated parmesan cheese, 1 tbsp butter, and a 1/4 cup heavy cream. The parmesan cheese adds a little bit of nuttiness and saltiness. The butter and cream give the risotto a little bit of richness and create that shiny appearance. Risotto is blank palette for you to create your very own culinary work of art! Use this same method and add your favorite vegetables such as peas, asparagus, or tomatoes. Change up the herbs by using dill, parsley, basil, or thyme. Include your favorite protein such as chicken, shrimp, or sausage. Get creative and add whatever you love.  If you like this recipe, you might also like: Spring Risotto with Peas and Asparagus Tuscan Chicken for Two Mushroom and Goat Cheese Pasta If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! Mushroom marsala risotto was inspired by marsala chicken. All the flavors of marsala chicken in a risotto! This mash up of two classic Italian dishes is creamy comfort food that is loaded with umami flavor! Serve as a side to chicken, shrimp, or sausage or serve it up as a meatless main dish.

Solar Eclipse 2017

August 21st, 2017 was the first total solar eclipse, where the moon completely covered the sun, in 99 years. We happened to live right in its path! Thanks to my husband’s bank, we had our handy dandy solar eclipse glasses ready. The day started out with a torrential down pour and heavy cloud cover, which was such a bummer since I had been looking forward to this for quite some time. Lucky for us just before the eclipse began, the sun came out and the clouds cleared away. Here we are looking like total dorks…but safety first! The solar eclipse was such a cool thing to see. When the moon completely covered the sun, the sky grew dark and the temperature dropped. It only lasted about 50 seconds, but WOW that was really cool! After the eclipse,we decided to grill steaks. This proved to be a once in a lifetime experience all the way around. For the very first time, my husband let me man the grill! That was a lot of pressure (that’s my excuse for the intense look on my face)! Not bad for my first time. Just look at those grill marks!!! If you’re interested in the recipe for my mouth watering steak and twice baked potato, leave a comment and I will post it ☺️. If you missed solar eclipse 2017, no worries! The next one will happen April 8, 2024. You have plenty of time to get your dork on and get some of these awesome glasses for safe viewing.

Creamy Leek Dip

Creamy leek dip made with cream cheese, goat cheese and fresh herbs is a hot, tangy, dip with just a hint of spice that makes the perfect appetizer for any occasion! This dip is addictive! It can be served with chips, crackers, veggies, or anything else you can manage to dunk in there. Whether it’s game day or a family gathering, everyone will love this dip! How To Make Creamy Leek Dip Thinly slice the white end of 3 leeks. Often times, leeks are very gritty. Sand and dirt get in between all those layers as it grows. To make sure they are clean, put them in a bowl of water and the sand and dirt will sink to the bottom. After soaking for a few minutes, take them out of the water and drain them on a paper towel. In a large pan over medium heat, melt 4 tbsp butter. Add the leeks, 2 cloves finely chopped garlic, salt and pepper to taste, and a pinch of cayenne. Cook until translucent, about 10 minutes Once the leeks are translucent, add 1/2 cup milk and bring to a simmer. Next, stir in 8 ounces cream cheese and 4 ounces goat cheese, a little at a time, and continue cooking until the cheeses are melted. Finally, stir in 1 tbsp of your favorite fresh herbs and the zest and juice of half of a lemon. I used chives and thyme from my herb garden  but you can add any herb you like. Transfer the dip to a serving bowl and enjoy! If you like Creamy Leek Dip, you might also like: Spicy Queso Dip If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to share and follow on Facebook, Pinterest and Instagram! A hot, tangy dip with a hint of spice!

Greek Chicken Salad

Greek chicken salad, tossed in a vinaigrette dressing, is a fresh and healthy salad that is perfect when you’re looking for a light meal that will satisfy your hunger! Crisp lettuce, pungent red onions, briny kalamata olives, juicy tomatoes, fresh parsley, and salty feta cheese tossed in a simple, lemony vinaigrette is both fresh and delicious! Greek chicken salad is one of my very favorite salads. It’s a hearty, yet light salad that is sure to satisfy your hunger! My version isn’t quite like the traditional greek salad which typically has cucumbers. There are very few things I don’t like, and cucumbers are at the top of that list! Since this is my salad, I will not be adding cucumbers, but feel free to add them if you like cucumbers. Salad Ingredients The salad is made from romaine lettuce, red onion, kalamata olives, tomatoes, parsley, feta cheese, and a homemade vinaigrette. The trinidad scorpion pepper in the bowl of olives is optional. My son grew that pepper in his garden. Before adding it, I texted him and asked if I would regret putting it in my salad. “Sure, it’s kind of fruity tasting.” he said. I love spicy food, but after eating that pepper, I had a whole lot of regrets! The Vinaigrette The vinaigrette is really simple to make. To a mason jar, add 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 clove minced garlic, and the zest and juice of a lemon. Seal the jar with the lid and shake until the dressing is mixed together. Artzy Foodie Pro Tip: Because it’s difficult to zest a juiced lemon, zest the lemon before juicing it. The Chicken Add four boneless, skinless chicken breasts to a shallow dish and use enough of the vinaigrette to cover them (save the remaining dressing to toss the salad in). Allow the chicken to marinate in the vinaigrette for 30 minutes. The marinade makes the chicken moist, tender, and flavorful. Heat the grill to medium high heat, about 375-450 degrees. Add the chicken breasts and cook 5-6 minutes until there are nice grill marks and the breasts come loose. Flip and cook another 5-6 minutes until the internal temperature reads 150-155 degrees. Cover the chicken and let it rest 10 minutes before slicing. Another option for cooking the chicken is to sear it in a hot pan on the stove for 3 minutes on each side and then finish it in a 375 degree oven for another 7-8 minutes, or until the internal temperature reaches 150-155 degrees. Artzy Foodie Pro Tip: For more even cooking of the chicken, cover the chicken with plastic wrap and pound the thicker side with a mallet until it is similar in thickness to the thinner side. While the chicken is resting, toss the salad in the dressing. After the chicken has rested 10 minutes, slice and lay it over the top of the salad, or cut the chicken into bite size pieces and toss with the salad. Enjoy! If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow and share on Facebook, Pinterest and Instagram! A light, yet hearty salad tossed in a lemony vinaigrette!

What You Need to Know Before Buying Produce

Don’t go to the grocery store again for produce until you have armed yourself with this valuable information! You know those little stickers, also known as PLU codes or price look up codes, that are on the produce? Those codes are not only for the clerk to ring you up, but there is a wealth of information packed in that little code for you the consumer! Each kind of produce is assigned a 4 digit code that begins with a 3 or a 4. However, you might notice that some produce has a 5 digit code that begins with an 8 or a 9. Learning to decipher these codes will tell you a whole lot about how that produce was grown. Produce with a  4 digit code beginning with a 3 or a 4 is grown conventionally. Produce with a 5 digit code beginning with a 9 is grown organically, and produce with a 5 digit code beginning with an 8 is genetically modified.  Conventionally grown produce allows for synthetic pesticides to be used, which can leave pesticide residue on the food. Organically grown produce uses natural pesticides that break down easier and are less likely to pollute land and water. GMO’s, or genetically modified organisms, are new organisms that are not found in nature, but have been created by scientists when they genetically modify or engineer food plants. Have you ever seen a sticker with a 5 digit code beginning with an 8, indicating GMO’s? I searched high and low and could not find one. That may seem comforting to you to know that your local store is not selling genetically modified organisms, but beware!!! It is not mandatory to disclose GMO’s! Many manufacturers growing GMO’s have chosen to omit the 8. The good thing is that there are very few genetically modified organisms in the produce section. If you’re cautious about GMO’s buy organic papaya, zucchini, yellow squash, and corn and you should be able to avoid them. Now that you are armed for battle, hit the grocery store with full confidence that you will make the best choices for yourself and your family!

June 2017 – Vero Beach, FL

Our family usually visits Disney’s Vero Beach Resort every summer. With moving this past year, we didn’t make it down, so we were super pumped for this trip! The resort is beautiful! It’s the perfect place to get away from the hustle and bustle of normal life and recharge your batteries. We had a beautiful view of the Atlantic Ocean from our room. My favorite thing to do was to wake up at 6:25 am to make it to the beach in time to see the 6:28 sunrise. Later in the day, I loved seeing the pelicans fly by. It was so cool to see them dive into the ocean for food. We played some corn hole. We looked like total dorks riding these bikes. We played some mini golf. I totally crushed it! That’s me, number 2 (Niki), two under par, and…I didn’t even use a mulligan! They have the coolest pool with a super fun water slide! Randy and I didn’t compete in the water slide races this year because we wanted to give someone else a chance to win. We are known as the power couple because we win so much (ha ha). The scariest part was when Randy was attacked by an alligator! Whew! After that terrifying experience a pina colada sounded really good! Now that is vacation!

Pico de Gallo

Learn how to make an easy, healthy homemade salsa with this authentic pico de gallo recipe, made in just 20 minutes! Pico de gallo is a raw salsa that is a staple in our kitchen. Don’t make the mistake of limiting pico de gallo to a chip dip. It’s also a bold, flavorful topping for tacos, quesadillas, eggs, chicken, fish, or even a hamburger! Ingredients This recipe requires just a few ingredients that you probably already have in your kitchen. This zesty, flavorful salsa style dip is made with onions, tomatoes, a jalapeno pepper, garlic, cilantro, and limes. How to make pico de gallo Thinly dice 1/2 of a small onion, remove the pulp and seeds and dice 3 roma tomatoes, remove the seeds and ribs and finely dice 1 jalapeno pepper, finely chop 1 clove of garlic, and chop 1/2 bunch of cilantro. Squeeze the juice of 2 limes, give it a little sprinkle of salt, and mix it all together. Artzy Foodie Tip: If you prefer a spicier version, add the seeds and ribs from the jalapeno pepper. Allow the mixture sit for a at least 10-15 minutes for all of the flavors to develop. how to serve If you’re serving right away, let the pico de gallo sit a room temperature. If you’re serving at a later time, refrigerate, and let it sit out at room temperature 15 minutes before serving. Artzy Foodie Tip: Pico de gallo is best served just slightly chilled or at room temperature and is best when served fresh. Storage Store your pico de gallo in an air tight container in the refrigerator for 3 days. It is however, best when eaten within 12 hours of being made. Guacamole All of those bold flavors in the pico de gallo also make a great guacamole. Here is a bonus recipe! Add some of the pico de gallo to some diced avocado and mix together. Now you’ve got a really flavorful guacamole! If you like these recipes, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! An easy, healthy homemade raw salsa, made in just 20 minutes!

Strawberries and Whipped Cream

Strawberries and whipped cream is a 3 ingredient dessert that is simple and delicious! This tasty dessert consists of strawberries, whipped cream, and store bought pound cake. No one would ever guess that something so easy could be so scrumptious! Nothing says summer like the combination of sweet strawberries, creamy whipped cream, and buttery pound cake! This light and refreshing dessert can be thrown together in no time at all. How to make homemade whipped cream To make homemade whipped cream, whip together 1 cup of heavy cream with 1 Tbsp powdered sugar. You can do this in a blender, a food processor, you can use a hand mixer, a stand mixer, an immersion blender, a chilled bowl and whisk, or even shake it together in a mason jar. Pro Tip: Be careful not to over-mix or you could end up with butter. Store bought whipped cream can be used in place of homemade to save some time. How to make strawberries and whipped cream Next, cut up some fresh, sweet strawberries. Generally speaking, if strawberries are in season there is no need to add sugar to them. If they are not as sweet as you would like, sprinkle them with a small amount of sugar. Feel free to substitute your favorite fruit. Remember, a recipe is a guideline, not a rule!  Then, stir the strawberries, or whatever fruit you like, into the whipped cream. It’s best if you allow this mixture to sit overnight. But in a pinch, you can serve it right away. Finally, slice up a pound cake and top each piece with the whipped cream mixture. This 3 ingredient dessert is simple, fresh, and delicious! Enjoy! If you like this dessert recipe, you might also like: Cream Cheese Filled Strawberries To get all the latest tasty goodness straight to your inbox, subscribe to Artzy Foodie! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A light and refreshing 3 ingredient dessert that can be thrown together in no time at all!

Herb Garden

I love having fresh herbs. They are so fragrant and they add huge flavor without adding salt or extra fat. Use these easy instructions to plant an outdoor herb garden in containers and enjoy fresh herbs all season long!  When to plant Spring is my favorite time of year. After a long, cold, dreary winter in the midwest, I’m always anxious for sunshine and nice weather! Because I am guilty of planting too early and losing my beautiful plants to frost, I have started waiting until Mother’s Day weekend to plant my herb garden.  The soil Be sure to find a sunny spot for your herb garden and use a potting mix rather than a potting soil. Potting mix is a lighter soil that is designed for the texture and drainage that herbs need. It also tends to be organic, which is a good thing since you will be eating the leaves of the plants. The Secret to Success The secret to a successful herb garden is knowing which herbs to plant together. Some herbs require more moisture than others. We recently moved and don’t have a place to plant my herb garden in the ground. So this year, my herbs will all be planted in containers or a raised bed. Because the raised bed is shallow and won’t hold in a lot of moisture, I planted herbs that require low moisture in the raised bed and I used deeper pots for the herbs that require more moisture. Annuals vs Perennials An annual is a plant that can’t survive the frost and needs to be planted each year. Perennials grow back on their own each year. Low Moisture Herbs In the raised bed, is thyme, dill, sage, and arugula (a peppery lettuce) as well. Other low moisture herbs include:  bay, lavender, and oregano. The thyme is a perennial, however the dill and sage are annuals as well as the arugula. Rosemary is also a low moisture herb, but I use so much rosemary that I dedicated an entire pot for it. High Moisture Herbs Basil is a high moisture annual herb. Chives are also a high water herb. Chives are perennials and will come back each year…even in a container! Parsley, which is an annual herb also requires a lot of water. Finally, mint is a perennial that requires a lot of moisture. Mint is notorious for quickly taking over if planted in the ground. A container is always recommended to keep it from spreading too much. Mint is great for keeping insects and spiders away too. How often should herbs be watered Potting mix dries out quickly, so water the herbs frequently. Put your finger into the soil and if it’s dry one inch below the surface, it’s time to water. Fertilizer Because herbs require so much water, the nutrients can be depleted quickly. Be sure to fertilize about every 3 weeks, at half strength, with an organic fertilizer that does not encourage blooming. Flowers will sometimes change the flavor of the leaves. With these few guidelines, you should be able to enjoy fresh herbs all summer long! If you like this post, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram!

Soft Scrambled Eggs with Salmon and Cream Cheese

Soft scrambled eggs with salmon and cream cheese are a great start to your day! Learning how to make the perfect soft scramble will make you look at eggs in a whole new way! These soft, creamy eggs paired with salmon and cream cheese are to die for! The cooking process may test your patience, but it is so worth it. Even if you don’t add salmon or cream cheese, this fool proof method will turn boring scrambled eggs into something special. The Eggs When shopping for eggs, there are many choices. If you’re on a budget, buy the inexpensive eggs. They will make a great breakfast. Organic eggs, meaning that the chickens are fed an organic diet, are a great choice, but I’m partial to pasture raised eggs. The yolks are a bright yellow feast for the eyes! Don’t be fooled into thinking that brown eggs are healthier than white eggs. The color of the egg shell is determined by the type of chicken that lays the egg. Nothing more. What Kind of Skillet to Use Because the eggs will easily stick, it is important to use a good quality non stick skillet. So that your utensil doesn’t scratch your skillet, be sure to use a silicon spatula to stir the eggs. How to Make the Perfect Soft Scrambled Eggs In a bowl, use a fork to whisk together 4 eggs and 2 Tbsp half and half. In a non stick skillet, over low heat, melt 1 Tbsp of butter. Add the eggs and stir for 10-15 minutes, lifting the cooked eggs off the bottom and allowing the runny eggs to make contact with the bottom of the skillet. While the eggs are still slightly runny, add the salmon and cream cheese and combine. Artzy Foodie Pro Tip:  Smoked salmon would be a great substitute for the salmon in this recipe. Season with salt. Remove from the heat when the eggs are still slightly runny. They will continue to cook off the heat, which is called carry over cooking. Garnish with chopped chives or your favorite herb and serve. If you like this recipe, you might like to browse my collection of Breakfast Recipes For more recipes like this one, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates!

Cream Cheese Filled Strawberries

These cream cheese filled strawberries are a super simple, 4 ingredient, gluten free dessert that will impress your most sophisticated guests! This tasty bite sized treat can be put together in just 15 minutes! This no-bake, hand held, dessert is perfect for your next party! Strawberries are one of my favorite fruits. Pairing them with this cream cheese filling, that imitates the flavor of cheesecake, enhances their sweetness and makes them even better! How to make Cream cheese filled strawberries Rinse 16 ounces of  strawberries and hollow out the center to make a little “pocket” for the creamy filling. I also cut the bottom of the strawberries so that they will stand. With a hand mixer, mix together 8 ounces cream cheese, 2 Tbsp cane sugar, and 1 tsp vanilla. I don’t like the filling to be too sweet, so I don’t use a lot of sugar. 2 Tbsp is a good starting point. Taste the filling. If it’s not as sweet as you would like, add a little more sugar and taste again. Slowly add more sugar until it’s as sweet as you like. Artzy Foodie Pro Tip: A block of cream cheese works best for this recipe. The whipped cream cheese will make a runny filling that won’t hold it’s shape. Put the filling into a piping bag and pipe the filling into the hollowed out strawberries. Artzy Foodie Pro Tip: If you don’t have a piping bag, fill a plastic baggie with the filling, snip the bottom corner, and pipe the filling into the strawberries. Can this dessert be made ahead of time Cream cheese filled strawberries can be made 2-3 hours ahead of time and stored in the refrigerator until time to serve. If you make them too soon, the strawberries can become soggy. Enjoy! If you like this recipe, you might also like Strawberries and Whipped Cream. If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! These cream cheese filled strawberries are a super simple, 4 ingredient, gluten free dessert that will impress your most sophisticated guests! This tasty bite sized treat can be put together in just 15 minutes! This no-bake, hand held, dessert is perfect for your next party!

Beef Enchiladas

Celebrate Cinco De Mayo with these super easy ground beef enchiladas made with homemade red sauce, shredded cheddar cheese, and corn tortillas! In just 25 minutes, you can have these Mexican beef enchiladas ready to bake! No sauce from a can here! Make your very own, tailored to your taste, red enchilada sauce. Spicy or mild, the choice is all yours! These enchiladas are quick and easy and they taste phenomenal! The ground beef filling To keep things as healthy as possible, I use 90/10 ground beef, also called ground sirloin. 90/10 is the lean to fat ratio, meaning 90 percent lean and 10 percent fat. There are fattier cuts such as 70/30 or 80/20 that can also be used. The fattier ground beef will have a softer texture and will be more moist and juicy because of the extra fat content. To 1 pound of ground beef, add 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp chipotle powder, 1/4 tsp coriander, and 1/2 tsp salt. Cook over medium heat until the ground beef is browned, about 7 minutes. The Red Sauce In a small bowl, combine 3 Tbsp flour, 2 Tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp chipotle powder, 1/2 tsp coriander, and 1/2 tsp salt. In a saucepan, over medium heat, heat 3 Tbsp high heat, flavorless oil such as grapeseed oil.  When the oil is heated, add the spice mixture. Whisk together and cook for 2 minutes. This is where you can customize the sauce to your taste. Use more or less chipotle powder to regulate the spice. If you don’t like spice, eliminate the chipotle powder all together. Add 2 Tbsp tomato paste and whisk until combined. Slowly whisk in 2 cups chicken broth. Continue whisking until there are no lumps, and simmer 7-10 minutes until the sauce thickens. Stir in 1 tsp red wine vinegar. Building the enchiladas Add 1 cup of the sauce to the ground beef. Spread a thin layer of the sauce over the bottom of a 9×13 baking dish. Lay out a corn tortilla. Spoon a small amount of the ground beef into the tortilla and sprinkle with some grated cheese. Roll the tortilla closed and place it seam side down into the baking dish. Repeat until all the tortillas are filled. Artzy Foodie Tip: Be sure to use just a small amount of the ground beef so that you can roll the tortilla closed. They are easy to over-fill. Spoon the remaining sauce over the enchiladas and top with grated cheddar cheese. Bake at 350 degrees for 20 minutes. Artzy Foodie Tip: These can be made up to 2 days ahead of time, covered and refrigerated. Because they will be cold, increase baking time to 30 minutes. How to Store Leftovers Store any leftover beef enchiladas in an air tight container in the refrigerator for up to 3 days. Turn on the mariachi music and celebrate the Mexican’s unlikely victory over the French at the Battle of Puebla (I bet you didn’t know that)! If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! Super easy enchiladas made with homemade red sauce, shredded cheddar cheese, and corn tortillas! In just 25 minutes, you can have these Mexican beef enchiladas ready to bake! <src=”https://artzyfoodie.com/wp-content/uploads/2017/05/Enchiladas-Long-Pin.jpg” alt=”Celebrate Cinco De Mayo with these tasty beef enchiladas!” width=”1520″ height=”2520″>

How To Season a Cast Iron Skillet

A cast iron skillet is a must-have in your kitchen. It can can be used on the stove top, in the oven, on the grill, or even over a camp fire. Properly seasoned, it is non-stick, and it evenly distributes and retains heat like no other type of pan. Best of all, cast iron actually improves the more it is used.  How to Season A Cast Iron Skillet Start With a Clean Slate To properly season a cast iron skillet, you have to start with a clean slate. The easiest way to clean your pan is to put it in the oven on the clean cycle. This will give you a nice surface to begin with. If your pan comes out rusty, that’s ok. Don’t panic! All you need is a little steel wool and some kosher salt to get all of the rust off. The Best oil to use Because the seasoning on cast iron is formed by fat polymerization, a “drying” oil is the best kind to use. The only edible drying oil is flaxseed oil. You can find flaxseed oil in the refrigerator section of a health food store. It needs to be refrigerated because it goes rancid fairly quickly. Rub your skillet, inside and out, with a very thin layer of flaxseed oil. Put your skillet in the oven upside down and turn the temperature to 500 degrees. Once the oven has reached 500 degrees, leave the pan in for 1 hour. Turn the oven off and allow the skillet to cool for 2 hours. Repeat 5 more times. Yes, that’s right, 5 more times. It will take 6 layers before your skillet is ready to use. I know it sounds like a lot, but this labor of love will pay huge dividends!  How To Maintain your Seasoned Cast Iron Skillet To maintain that beautifully seasoned cast iron skillet, there are a few things you need to know. Always preheat the skillet before adding ingredients so that the pan will be evenly heated. If your recipe calls for acidic foods like tomatoes, citrus, vinegar, or wine, do not use the cast iron skillet. Acidic foods can damage the seasoning. If you are cooking eggs or flaky fish like cod, flounder, or tilapia, do not use the cast iron skillet. Eggs and flaky fish tend to stick to cast iron. After each use, wipe your skillet clean, rinse it with warm water, and scrub off any remaining debris with salt and a damp towel. If there is stuck on food, add a small amount of water to the hot skillet and use a spoon or spatula to easily remove any left over debris. Dry cast iron immediately so that it won’t rust. With proper care, this kitchen essential will last you a lifetime. If you like this post, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram!

Happy Easter!

Have a wonderful day celebrating the risen Lord with friends and family!

Cityscape

New York, New York hotel in Las Vegas

September 2016 – Las Vegas

Our oldest son got married in Las Vegas, and even though I’m not a gambler or a night owl, I wouldn’t have missed it for the world! We took a helicopter ride over the Grand Canyon! We saw both presidential candidates! We rode the roller coaster at New York, New York Hotel! And even though Elvis didn’t officiate our son’s wedding, we did see him driving a pink Cadillac! And finally, the reason we all came! Looks like he’s pretty happy about his big day! Congratulations to the happy couple!

Quinoa Salad

This super easy quinoa salad made with arugula, strawberries, goat cheese and pecans is both sweet and savory! High in protein and fiber, this salad delivers on both nutrition and flavor! This salad is addictive! The quinoa is light and fluffy, the arugula delivers a nice peppery bite, the strawberries are sweet and juicy, the goat cheese adds a great punch of flavor, and the nuts offer great texture. The dressing has just the right balance of sweetness and acid to push it over the top. How to make quinoa Quinoa is simple to make. It’s similar to making rice, but it’s not as finicky. You put one part quinoa to two parts water or stock, along with a little bit of salt in your saucepan. Bring it to a boil, turn the heat to low, cover, and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is light and fluffy. The Dressing The dressing is a simple vinaigrette made by blending together 1/4 cup strawberry jelly, 2 tbsp apple cider vinegar, a pinch of salt and pepper, and 2 tbsp olive oil. Artzy Foodie Pro Tip: A puree of 8 ounces of strawberries and 2 tbsp honey is a great substitute for strawberry jelly. Assembling the salad To a large bowl, add 4 cups baby arugula, a pint of sliced strawberries, 1/4 cup crumbled goat cheese, and 1/4 cup of pecans. Add 1-2 cups of the cooked quinoa, depending how much you would like, and toss the salad in the vinaigrette. Does quinoa salad store well Because the arugula tends to become soggy after it has been tossed in the dressing for a long period of time, it’s best to store the ingredients separately and toss together only as much as you will be serving. Healthy, fresh, flavorful, and delicious! Enjoy! If you like this recipe, you might also like: Fresh Fruit Salad Kale and Brussels Sprouts Salad Southwestern Black Bean Salad For more great recipes like this one, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow and share on Facebook, Pinterest and Instagram! This super easy quinoa salad made with arugula, strawberries, goat cheese and pecans is both sweet and savory! High in protein and fiber, this salad delivers on both nutrition and flavor!

Condensed Cream of Chicken Soup

With a few ingredients you already have on hand, and just 15 minutes, you can make a healthy, homemade version of condensed cream of chicken soup that is better than store bought! Condensed cream of chicken soup is a must have in your kitchen! It is the base for so many recipes. You don’t have to buy the can of pre made soup with a giant list of ingredients, most of which you can’t even pronounce. This kitchen staple is so simple to make right at home. Give this super easy, healthier alternative a try. How to make condensed cream of chicken soup To make the equivalent of 1 can of store bought condensed cream of chicken soup, bring 3/4 cup chicken broth, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/8 tsp ground thyme, 1/8 tsp black pepper, and 1/4 tsp salt to a simmer. In a bowl, whisk together 1/2 cup half and half and 1/4 cup flour until smooth. Whisk the flour mixture into the broth and continue whisking for approximately 3 minutes until the soup thickens. Artzy Foodie Pro Tip: To make a lighter version, substitute milk for the half and half. To make it cream of chicken soup, you can add some diced, cooked chicken if you like. How long does it last Whatever you don’t use right away, you can store in an air tight container for about a week or store in a freezer safe container for up to 3 months. Use this recipe to make:  Smothered Burritos  Hashbrown Casserole  Skillet Chicken Divan If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates!  A homemade condensed cream of chicken soup that is a healthier alternative to store bought canned soup!

Cilantro Lime Rice

This easy recipe for Cilantro Lime Rice is better than Chipotle’s. Learn the secret to the perfect white rice, every time, without a rice cooker! Cilantro lime rice is simple and delicious and requires only five ingredients! I love the nutty, floral flavor of the rice, the freshness of the cilantro, and brightness from the lime. This recipe is irresistible! Which Rice to Use Jasmine rice is a long grain, aromatic rice that is less sticky than a short grain rice and is my preference for this recipe. I love this rice so much that I bought a 20 pound bag! How to make the perfect white rice every time without a rice cooker Add one cup of rice to your pan, 1 1/2 cups of water, and 1/2 tsp salt. We’re not baking, but for this we want to measure carefully so that the rice cooks to the right consistency. Stir everything together and turn the heat to high. When it starts to bubble, turn the heat to low, cover the pan, and set the timer for 18 minutes. Here’s the hard part, ABSOLUTELY NO PEEKING!!! No matter how badly you want to look, resist the urge! That is the secret to perfect rice…every time! When the timer goes off, exactly 18 minutes later, remove the pan from the heat and allow to sit for 10 minutes. Still, NO PEEKING!!! Artzy Foodie Pro Tip: Be sure to use a heavy bottomed pan to ensure even cooking from top to bottom. Remove the lid and fluff the rice with a fork. Finally, stir in 2 tbsp butter, 1 bunch chopped cilantro, and the juice of 1 lime. For more recipes like this, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! Be sure to follow and share on social media! Facebook, Pinterest, Instagram An easy cilantro lime rice recipe that is better than Chipotle's!

Homemade Vanilla Ice Cream

This old fashioned, homemade vanilla ice cream is a delicious sweet treat that is a must have summer dessert! This no cook, no egg recipe, made in a machine is so easy and so scrumptious!  With summer just around the corner, I scream, you scream, we all scream for ice cream! Once you taste this super simple homemade vanilla ice cream you won’t be able to scream, because you won’t be able to stop shoveling it into your mouth! This super creamy homemade vanilla ice cream is the perfect summer dessert that couldn’t be any easier to make. How to make homemade vanilla ice cream This is such an easy recipe. There’s no cooking and no eggs involved. In a large bowl,  mix together 2 quarts half & half, 1 pint heavy whipping cream, 3 tbsp vanilla extract, 1 1/2 cups sugar, and a few grains of salt. Pour the mixture in to the ice cream freezer and let the machine do all the work for you. Without even warming the oven, you’ll have a sweet treat that is sure to cool you off on the hottest summer day! Top your ice cream with your favorite toppings, make a sundae, make a banana split, put a scoop on a brownie, or sandwich it between two buttery M&M Cookies for an ice cream cookie sandwich! If you like this must have summer dessert, you might also like: Tropical Strawberry Milkshake or  Strawberries and Whipped Cream Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! This super easy old fashioned, no cook, no egg homemade vanilla ice cream, made in a machine, is a delicious sweet treat that is a must have summer dessert!

September 2015 – Israel

The beginning of our adventure! In just a few short hours (ha ha, more like 15) we’ll be in Tel Aviv. We made it! Our very first breakfast.  That’s right, in Israel you eat salad for breakfast. For me, it’s a dream come true, for my husband, not so much. Two days later, when Joshua woke up (he suffered major jet lag) this was his first breakfast. Yes, even teenagers get salad for breakfast! Mmm, golden eggs!  Deep fried potato balls in a white cream sauce. These were our favorite 3 am snack, because jet lag is for real! Ok, enough about the food here are a few highlights from our trip. A view of Jerusalem. The walls surrounding the Old City. The Holocaust History Museum. The Dead Sea. The Garden of Gethsemane on the Mount of Olives. That’s our trip to Israel in a teeny tiny nutshell.

Kickin Chicken Wings

These oven baked kickin chicken wings are so crispy, you would never guess they weren’t fried! Now you can enjoy crispy chicken wings without the guilt! These flavorful, crispy chicken wings are simple to make and they make a great appetizer or snack for game day! They’re so tasty, you could even make a whole meal out of them! The seasoning blend What makes these chicken wings so flavorful is the seasoning blend. You most likely have all of the seasonings right in your pantry. To season 3 pounds of chicken wings mix together: 1 1/2 tsp chili powder, 1 Tbsp paprika, 1 tsp dried thyme, 1/2 tsp onion powder, 1 1/4 tsp garlic powder, 1 1/4 tsp salt, 1 1/4 tsp black pepper, 1 tsp cayenne pepper, 1/4 tsp dried oregano, 1/8 tsp nutmeg, and 1/4 tsp cumin. Liberally sprinkle both sides of the chicken wings with the seasoning blend. Baking the wings Bake the chicken wings on a rack at 425 degrees for 25 minutes, turn them over and bake another 25 minutes. Once your chicken wings are baked to perfection, place them in a bowl and toss them in one of the following sauces. Buffalo Sauce In a pan over medium heat, melt 4 Tbsp butter. Allow the butter to cool and whisk in 1/2 cup hot sauce. Toss the chicken wings in the sauce. Artzy Foodie Pro Tip: Allowing the butter to cool before whisking in the hot sauce will keep the sauce from breaking. Honey Teriyaki Sauce In a pan over medium heat, add 2 cloves grated garlic, 4 Tbsp honey, 1 tsp sriracha sauce, 1/2 cup teriyaki sauce, 1/2 tsp hot chili sesame oil, and a pinch of red pepper flakes. Cook until warmed through and toss the chicken wings in the sauce. If you like kickin chicken wings, you might also like: Firecracker Shrimp Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! Crispy oven baked chicken wings!

Artichoke Crostini

This easy recipe for artichoke crostini makes the perfect appetizer for entertaining. These super tasty crostini are packed with flavor, they are easy to put together, and they can be made in less than 30 minutes! These are small little bites of goodness! The crostini, or the piece of bread the topping rests on, is brushed with butter and browned to give it great flavor and a nice crunch. The topping made with a mixture of mayonnaise, parmesan cheese, artichoke hearts, green chilis, garlic, cornichon, and lemon zest is light and flavorful. These perfect little bites are a real crowd pleaser! How To Make The Crostini Melt 1 stick of butter. Slice a French baguette into 1/4 inch slices and brush both sides of each slice with the melted butter. Bake at 350 degrees until golden brown, turning as needed. The Topping In a large bowl, mix together 1 cup of mayonnaise, 1 cup grated parmesan cheese, a 14 ounce can of artichoke hearts (drained and chopped), a 4.5 ounce can of diced green chilis (drained), 2 cloves finely chopped garlic, 1/4 cup finely chopped cornichon, and the zest of 1 lemon (save a small amount of lemon zest for garnish). Artzy Foodie Pro Tip:  1/2 tsp garlic salt can be substituted for the raw garlic. Assembling the Artichoke Crostini Top each slice of browned bread with the topping mixture and bake at 350 degrees for about 5 minutes, or until heated through. Garnish with lemon zest and chopped parsley. Can this Recipe Be Made Ahead of Time Yes! You can make the crostini ahead of time. Let them cool and store them at room temperature in a zip lock bag or some other air tight container. The topping can be mixed up ahead of time and stored covered in the refrigerator. When you’re ready to serve, assemble the crostini, heat them through in the oven, and garnish. If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to share and follow on Facebook, Pinterest and Instagram! This easy recipe for artichoke crostini makes the perfect appetizer for entertaining. These super tasty crostini are packed with flavor and they can be made in less than 30 minutes!

Golden Hour

The golden hour is a period shortly after sunrise or before sunset during which daylight is softer or more “golden” than when the sun is higher in the sky. This is a picture of my dog, Boo just after sunrise.

Smoked Salmon Cheese Ball

Here’s to the beginning of the Christmas season! In spite of the cold weather, I love this time of year! Who doesn’t love an excuse to eat all sorts of indulgent food without any guilt? If you’re not gaining 5-10 pounds during the holidays, something is terribly wrong!!! This smoked salmon cheese ball will definitely get the season off to a great start! We tend to do a lot of snacking during the month of December and smoked salmon cheese ball is one of my favorite holiday appetizers. I love this recipe because there is no cooking involved, it is super easy, and it can be made ahead of time!  How to make a smoked salmon cheese ball To a food processor, add 8 ounces room temperature cream cheese, 4 ounces smoked salmon, 1/4 cup plain greek yogurt, 2 tbsp lemon juice, 2 tsp worcestershire sauce, and 3 roughly chopped green onions. Pulse until everything is combined. Transfer the mixture to a bowl, cover and refrigerate for a minimum of 4 hours. Spread 1 cup of pecan pieces out on to a plate. Spoon the cheese mixture on to the pecans and shape it into a ball. Cover and chill until ready to serve. Serve with crackers, bagel crisps, bread or cut up vegetables.  This appetizer is great for a holiday party. It can be made ahead of time so you can enjoy the festivities along with your guests. This spread is packed with flavor and texture! It is smoky, creamy, and tangy with a little crunch from the pecans. Your family and friends will definitely be impressed with this flavorful and elegant appetizer. Merry Christmas!!! If you like this holiday appetizer, you might also like: Artichoke Crostini. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A cheese ball that is packed with flavor and texture! It is smoky, creamy, and tangy with a little crunch from the pecans!

Black and White Minimalist

Minimalist photography is a style or technique that is characterized by extreme spareness and simplicity. I was shooting this building when I got lucky and a flock of birds came by.

Film Noir

Low-key lighting, where crime is the main plot, is the common thread of Film Noir. Shooting in harsh light that creates deep shadows, resulting in a high contrast of black and white is the idea here.

Kaboom!

Happy 4th of July!

Silhouette

This is a silhouette taken Easter of 2015. What a beautiful sunrise!