Side Dishes Archives - Artzy Foodie

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!

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A silver spatula lifting a smashed potato topped with cheese off a baking sheet

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!

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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!

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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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Wooden spoon in a white bowl of corn salad next to a yellow checkered napkin

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!

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A wooden spoon inside a white bowl filled with Mexican rice next to a red striped napkin

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!

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A twice baked potato topped with cheddar cheese, bacon crumbles, and scallions

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!

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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!

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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!

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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!

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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!

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Overhead shot of white bowl of pasta salad

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!

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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!

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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!

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Overhead view of a red dutch oven of mashed potatoes with a wooden spoon on a fall colored napkin

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!

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Overhead view of a white dutch oven filled with bright red cranberry sauce on a holdiday napkin

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!

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Overhead view of a white bowl of salad with chopped avocado, chopped tomatoes, black beans, and cilantro with two slices of lime

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!

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White baking dish of cauliflower casserole

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!

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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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a white platter of salad with strawberries, goat cheese, and pecans with wooden serving spoons

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!

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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!

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