Wednesday, December 26, 2012


I first enjoyed greyhounds at a friend's wedding and have been making them at home ever since. But the best version I've had yet was using freshly squeezed grapefruit juice. Thanks to Dan the Man, I have this excellent recipe to share with you. It is a great way to use up those citrus fruits sitting around your house.

  • ice cubes
  • 1 ripe grapefruit, juiced
  • 1-2 shots premium vodka

  1. Fill a rocks glass with ice.
  2. Add vodka and juice of one grapefruit.
  3. Stir well and serve immediately.

Friday, October 26, 2012

Sweet Potato & Brown Rice Risotto

 I was intrigued by this beautiful Beet Risotto on, but by the time I got around to making it, my beets had gone bad. Instead of tossing the idea, I totally revamped it using a sweet potato left over from a previous recipe. 

This recipe is perfect for those who have dairy sensitivities or are vegan. This risotto is a lot different than my normal risottos: it is creamier and a little sweeter (because of the coconut milk), and definitely better as a side dish than a main dish, but tastes great as leftovers. I encourage you to give it a try if you are looking for a fun twist on risottos.

  • Olive oil
  • 2-3 cloves garlic, minced
  • 1 white onion, chopped
  • 1 large sweet potato, peeled and chopped into small pieces
  • 3 cups vegetable broth (split use)
  • 1 Tbsp white wine vinegar
  • 15 oz. can coconut milk (do not strain)
  • 2 cups medium- or long-grain brown rice
  • salt and freshly ground pepper

  1. Heat medium size stockpot over medium heat.
  2. Add oil, then garlic and onion. Cook until onion has softened, about 5 minutes.
  3. Reduce heat slightly if necessary to avoid burning. Add sweet potato and 1 cup of the vegetable broth. Cover and cook until sweet potato has softened (pierce-able with a fork), about 5 minutes.
  4. Reduce heat to medium low. Add vinegar, rice and coconut milk. Stir well. Cover and let cook, stirring two to three times, until most liquid has been absorbed.
  5. Add the other 2 cups of vegetable broth, stir well, and recover until most of the liquid has been absorbed and rice is cooked.
  6. Uncover, turn heat to low, and let rest of liquid cook off – about 2-3 minutes.
  7. Remove from heat. Season with salt and pepper.

Monday, September 24, 2012

Sweet Potato Bread

I love dessert breads. They are a little less sugary tasting than cookies but just as satisfying to me. If you’ve tried my Honey Banana Bread, you may recognize this recipe – it is an adaptation.

For a different texture, try frying a slice of this in butter – it gets crispy and warm and delicious. It makes a great breakfast snack

  • 6 Tbsp (3/4 stick) salted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups grated raw sweet potato (one medium-large potato will do)
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon

  1. Preheat oven to 350 degrees.
  2. Grease loaf pan well, especially the bottom. Set aside.
  3. In a large mixing bowl, cream together butter and sugar.
  4. Add eggs, vanilla, and sweet potato. Mix until incorporated.
  5. In a separate bowl, mix flour, baking powder, baking soda, and cinnamon.
  6. While stirring sweet potato mixture, slowly add flour mixture until all is incorporated.
  7. Pour batter into loan pan.
  8. Bake at 350 degrees for 55 minutes.
  9. Remove immediately from pan and let cool completely before cutting.

Tuesday, September 18, 2012

Corn and Caramelized Onion Risotto

Normally, risotto is a main dish for our family. I love savory risottos like red pepper, sun dried tomato, or leek and lemon.

A few weeks ago, I decided to create a risotto that was meant to be served as a side dish. For that reason, you will find this dish is a little sweet - the onions caramelize in their own sugars, and the sweet corn adds a little crunch. Try pairing it with a simple but strongly flavored main dish, such as fish or steak, for a nice contrast.

·      2 onions, quartered and sliced
·      1 large clove garlic, minced
·      2 ears corn (or about 1 1/2 cups frozen corn)
·      salt and freshly ground pepper
·      2 cups Arborio rice
·      6 cups vegetable broth
·      1/2 cup grated Parmesan cheese (and more for serving)

  1.  Heat stockpot over medium-low heat. 
  2.  Add onions. Cover and cook until onions are caramelized. Stir every few minutes, adding a splash of water if onions start to stick. 
  3.  Uncover pot. Add garlic, corn, salt, and pepper. Stir well.
  4. Add rice, stirring constantly. Cook for 1-2 minutes.
  5. Pour in 1/2 cup stock and continue stirring. When stock is absorbed, add another 1/2 cup stock. Continue this process (and the constant stirring to avoid sticking on bottom of pot) until all stock is used and rice is cooked. Don't rush this part! It will take about 20-25 minutes.
  6. Turn off heat. Add parmesan cheese. Serve immediately.

Wednesday, September 5, 2012

Chicken Enchiladas for the Soul

This recipe is a Dan-the-Man original. We bought all the ingredients for simple burritos but as evening came around, he felt the urge to create something a little sassier. His title for these beauties? Chicken enchiladas for the soul.

If you skim through this recipe, you will notice the 'soul' part comes from the fact that the chicken is slow cooked on your stovetop for about three hours. Don't try to circumvent this: it is really essential to developing the great flavor in this dish. Instead, pick a day when you have the whole afternoon at home so you can enjoy the process!

  • olive oil
  • 1 tsp cumin seed
  • 4-5 boneless chicken thighs
  • 1/2 cup dry red wine
  • 1/4 cup Mexican spice blend
  • 2 cups water
  • good quality hot sauce to taste (optional but strongly recommended)
  • 1 can pineapple rings, juice strained
  • five 10" flour tortillas
  • 8 oz. shredded cheddar
  • salsa and/or sour cream, for serving
  1. Place a deep skillet over medium-high heat.
  2. As pan is heating up, add olive oil and cumin.
  3. Once cumin starts to sizzle, place chicken thighs in skillet. Sear thighs for about a minute on each side.
  4. Add red wine and stir well.
  5. Add Mexican spice blend, water, hot sauce, and pineapple rings.
  6. Cover skillet. Reduce heat to low.
  7. Let cook, undisturbed, for 3 hours.

To assemble enchiladas:
  1. Preheat oven to 350 degrees.
  2. Strain chicken and pineapple. Return to skillet.
  3. Shred chicken with a fork.
  4. Warm tortillas in the microwave (about 20-30 seconds for the pile).
  5. On a clean surface, lay out your tortilla. Scoop some chicken-pineapple mixture onto the lower half of the tortilla. Sprinkle cheese on chicken, then roll up tortilla, burrito-style.
  6. Place each in a lightly oiled 13x9 pan.
  7. Bake at 350 degrees until cheese browns.
  8. Serve with salsa and/or sour cream for dipping. We enjoyed ours alongside yellow rice.

Monday, June 18, 2012

Texas Caviar

I brought this recipe to a recent 6th grade event where a coworker and I did a workshop on healthy snacks. This is simple for kids to make - most of the ingredients just need to be rinsed. They may need some help chopping the pepper and celery, to get the pieces small enough.

This recipe is versatile because it can be scooped up with tortilla chips, or served as a side dish with your meal.

Thanks to my friend Steph who suggested this recipe! (And yes, this is the Stephanie of Fruit Pizza fame!)

Main Ingredients
·      15 oz can black eyed peas, rinsed
·      15 oz can black beans, rinsed
·      15 oz can corn, rinsed
·      1 green pepper, diced
·      1 stalk celery, diced
Dressing Ingredients
·      3/4 cup apple cider vinegar
·      1/4 cup olive oil
·      1 cup sugar

1.    Combine main ingredients in a large bowl.
2.    In a separate bowl, combine dressing ingredients. Whisk until sugar has dissolved.
3.    Pour dressing over main ingredients. Cover and refrigerate. Let sit for at least four hours, but hopefully overnight. Drain well.
4.    When ready, serve with tortilla chips or as a side dish.

Monday, June 11, 2012

Greek Style Salad with Simple Dressing

photo by Alison Tyne
Slowly but steadily I have had a new fan every week or so on the Artistic Eatables Facebook page, even during my recent hiatus - thank you to all who have patiently waited for a new recipe!

This weekend, my friend Alison came to photograph my husband's band. After they got home, we decided on a non-traditional salad for dinner and chose to create our version of a dish from Salads by Jane Price.

INGREDIENTS (serves 3-4)
For a vegan meal, be sure to omit the cheese.
  • 1 bag baby spinach
  • 1 can artichoke hearts, drained, halved or quartered
  • 1 lemon, zest and juice
  • sundried tomatoes, cut into strips
  • kalamata olives, pitted
  • 1/2 red pepper, sliced (roasted red peppers would also be nice)
  • feta cheese (optional; parmesan is another alternative)
  • olive oil
  • freshly ground black pepper, optional

To plate each salad:
  1. Lay down a bed of baby spinach.
  2. Arrange a few artichoke hearts, olives, and red pepper slices around the edge of the plate.
  3. Sprinkle sundried tomato strips over greens.
  4. Top with some lemon zest and feta cheese (if using).
  5. Drizzle a small amount of olive oil, then about 1/4 of the lemon juice over your salad.
  6. Top with some freshly ground black pepper, if desired, then serve.

Sunday, March 4, 2012

Bacon, Tomato, and Corn Chowder

This is a variation on my traditional corn chowder recipe. On the Artistic Eatables Facebook page, we were having a discussion about our favorite hearty meals. My boss from where I used to work reminded me of this wonderful alternative to corn chowder.

Of course, don't let the bacon deter you if you are a vegetarian. It can be made sans meat by omitting the bacon. It still has a wonderful, different kind of flavor due to the addition of tomatoes! I encourage you to give it a try.

  • 1 lb bacon, cut into small pieces
  • 3 Tbsp olive oil
  • 1 Tbsp butter
  • 1 onion, diced
  • 8 small potatoes (I used new red potatoes), chopped into small pieces
  • 28 oz can whole peeled tomatoes (juice will be used)
  • 4 vegetable bouillon cubes
  • water
  • 1 lb frozen corn
  • 2 cups cheddar cheese, shredded
  • milk
  • salt and freshly ground pepper
  1. Heat large stockpot to medium heat.
  2. Cook bacon until somewhat crispy. Put cooked bacon into a bowl; set aside.
  3. Pour out most of bacon grease. Place stockpot back over heat.
  4. Add olive oil and butter.
  5. Cook onion until translucent.
  6. Add potatoes, bouillon cubes, and tomatoes and their juice. Cut tomatoes into small chunks using a pair of kitchen scissors.
  7. Add enough water to cover vegetables. Cook until potatoes are done.
  8. Add corn. Cook until corn is heated.
  9. Turn heat to low. Add in cheese, a little at a time, stirring so it melts without clumping.
  10. Remove from heat. Add as much milk as you like, until it has thinned the soup to your desired consistency.
  11. Season with salt and pepper.
  12. Serve, topping each bowl with cooked bacon. Enjoy!

Sunday, February 26, 2012

Chocolate Pots de Creme

As soon as I saw these on the Pioneer Woman's blog, I knew I had to try them. Besides being adorable, they are an easy dessert with no cooking involved. I adapted her recipe to make a few things easier, including the types of ingredients you might need.

I made this dish at our Valentine's Day dinner, and it was a hit but please be warned that this is very rich (as you might guess when you read the ingredients)! A little goes a long way, so you won't need much to feel satisfied.

  • 12 oz bag semi-sweet chocolate chips 
  • 4 eggs, at room temperature 
  • dash of salt 
  • splash of vanilla extract OR flavored liquer (such as Grand Marnier
  • 1 cup (8 oz) brewed coffee OR hot cocoa (the liquid must be HOT
  • powdered sugar or whipped cream (optional, for decoration)

  1. Place chocolate chips and 2 of the eggs in a blender. Pulse until chips are broken up.
  2. Add the other 2 eggs, salt, and vanilla / liquer. Blend until smooth.
  3. While blender is on, slowly pour a steady stream of hot cocoa / coffee into the chocolate mixture.
  4. Pour into ramekins or small Mason jars. Place in fridge and let set, about 2 hours.
  5. Before serving, decorate with a sprinkle of powdered sugar or whipped cream.

Friday, February 10, 2012

Breakfast Burrito

My husband introduced me to a great way to use leftover groceries from a Mexican meal. This is an adaptation of his official breakfast burrito. The nice thing about it is that it can include any ingredients you feel like eating in the morning. Stir fried vegetables are one great idea that I'd like to try next.

  • 1 egg
  • large soft tortilla
  • refried beans
  • cheddar cheese, shredded
  • toppings such as salsa, Sriracha, or sour cream

  1. Heat a frying pan over medium heat. Cook one egg to your liking. (I enjoy frying an egg in a little butter, but scrambling would work fine too.)
  2. On one half of a large tortilla, spread the desired amount of refried beans.
 3. Cover the beans with shredded cheese,
 your cooked egg,
 and the desired toppings.
 4. Heat the frying pan over medium heat. Roll up your tortilla, being careful to fold in the sides so your filling does not leak out. Cook over medium heat, rotating every 1-2 minutes, until all sides are crisp.

Thursday, January 12, 2012

Stephanie's Fruit Pizza (Dessert)

This recipe comes from one of my students who is an awesome cook. Ever since watching Jamie Oliver's video on superb salads, she has made her own salad dressings for lunch. She has tried out her own oreo truffles. Most recently, she brought this wonderful dessert to a shared meal. It was wonderful because it had a little bit of sugary sweet (from the 'crust') with the rest of the flavor from the fruit.

This dessert would work well with many kinds of fruit, as long as they are firm, like kiwi, apples, or bananas. Watery fruit such as peaches or oranges would not be good.

  • 1 package premade cookie dough (usually in the refrigerated section)
  • vegetable oil spray
  • one 13.5 oz tub of cream cheese fruit dip, such as T. Marzetti brand
  • 1 quart fresh strawberries, sliced
  • 1 pint fresh blueberries
  • 1 pint fresh blackberries
  • 1 pint fresh red raspberries
  1. Preheat oven according to temperature on cookie dough package.
  2. Very lightly, spray your pizza stone or cookie sheet.
  3. Roll out sugar cookie dough into one large pizza size circle.
  4. Bake according to package directions.
  5. Once cookie 'crust' is completely cool, spread most / all of the fruit dip onto your cookie.
  6. Evenly spread your fruit topping over the entire cookie.
  7. This pizza can be covered with aluminum foil and placed in the fridge to be served later in the day if needed.

Monday, January 2, 2012

Double Cheese Mini Pizzas

Happy new year, friends! We've finally finished moving into our new home and I'm welcoming the new year with some fun snacks.

These mini pizzas are a good base because they can be jazzed up with a number of toppings. I anticipate us trying some with caramelized onions, finely chopped pepperoni, or even pesto.

You'll find two variations of the recipe: one in the traditional style, and one where the bread is toasted and cold mozzarella cheese is applied afterward. Both are delicious, although the cold variation does preserve the wonderful texture of cold mozzarella.

  • fresh Italian bread
  • pasta sauce
  • fresh mozzarella, sliced (a 4 oz package will make one cookie sheet's worth of snacks)
  • Parmesan cheese
  • dried parsley
Directions - Hot Variation
  1. Preheat oven to 450 degrees.
  2. Cut Italian bread in half lengthwise, then slice into medium-thick pieces. Place on cookie sheet.
  3. Spoon a small amount of pasta sauce and spread evenly on the bread.
  4. Top each piece with a slice of mozzarella and a sprinkle of parmesan cheese. Finish with a pinch of parsley.
  5. Bake at 450 degrees until cheese gets nice and gooey, about 5 minutes.

Directions - Cold Variation
  1. Preheat oven to 450 degrees.
  2. Cut Italian bread in half lengthwise, then slice into medium-thick pieces. Place on cookie sheet.
  3. Spoon a small amount of pasta sauce and spread evenly on the bread.
  4. Bake at 450 degrees for 3-4 minutes, until sauce begins to dry out.
  5. Remove from oven. top with slice of cold mozzarella, sprinkle of parmesan cheese, and a pinch of parsley.