Main Dishes Archives - Artzy Foodie

Stack of 3 meat pies on a white plate next to a pile of mashed potatoes garnished with sprigs of parsley

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!

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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!

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A white bowl filled with cauliflower rice, bacon, peas, parmesan cheese, and chives next to a green striped napkin

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!

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A silver spatula lifting a piece of lasagne from a white baking dish

Lasagna

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Over head view of a white dutch oven of red beans and rice with a wooden spoon next to a red striped napkin

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!

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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!

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White square shaped bowl filled with mac and cheese made with curly pasta

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

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A hamburger with lettuce, bacon, onion, tomato, pickles and cheese cut in half

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!

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An overhead shot of a white dutch oven with a black ladle filled with buffalo chicken chili

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!

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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!

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Partially sliced brisket on a white marble cutting board and a white bowl of bbq sauce

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!

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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!

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4 zucchini boats on a marble cutting board

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!

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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!

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Sliced corned beef on marble cutting board

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!

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plate of chicken and rice with lemon and herbs

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!

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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!

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A silver spatula lifting a burrito from a white baking dish of baked burritos

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!

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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!

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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!

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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!

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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

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A white plate of mushroom risotto garnished with sage next to a burnt orange napkin

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.

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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″>

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