- 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces, reserve a few longer pieces for decoration
- 10 slices bacon, cooked and crumbled
- unbaked pie shells
- 1 egg white, lightly beaten
- 4 eggs
- 1 1/2 cups half-and-half cream
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
- 2 cups shredded Swiss or other cheese of your choice.
Directions Preheat oven to 400 degrees F (200 degrees C). Steam or roast asparagus until tender but still firm, cool. Brush pie shell with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle cheese over bacon and asparagus. Pour egg mixture on top of cheese. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
- 2c fresh or 1 cup frozen spinach
- 1 small jar, about 6 oz., a marinated artichoke hearts
- 3/4 cup sour cream
- 1/2 cup crumbled feta
- Sabrosa Fired Up! salt to taste
Microwave spinach until wilted, about 45 seconds. Cool and chop; drain well.
Drain artichoke hearts and chop finely.
Add sour cream, feta and Sabrosa Fired Up! Salt to taste. Stir.
Microwave about 2 minutes until piping hot.
Pour into the center cup of Artists at Heart Chip and Dip and fill the outer circle with your choice of pita or other chips.
- 2 medium onions, minced
- 1 bell pepper, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, grated with Artists at Heart Garlic Grater
- 2 teaspoons oil
- 4 pounds lean ground beef
- 2-14 1/2 oz. cans stewed or diced tomatoes
- 1-15 oz. can tomato sauce
- 1-6 oz. can tomato paste
- 1/4 cup green chili salsa (substitute what you have on hand if this is not available)
- 1 whole jalapeño, ﬁnely chopped (optional)
- 1/2 – 3/4 cups chili powder
- 1-4oz. can diced green chilies, undrained
- 1/2 cup water
- Sabrosa Guerande Grey Salt, to taste
- Artists at Heart Dutch Oven and Crock
In Dutch oven, saute onion, pepper, celery and garlic until tender. Add meat, 1 pound at a time, stirring until browned, or salute meat in another pan at the same time. Add remaining ingredients, stirring after each addition. Simmer about 2 1/2 hours. Season to taste with Sabrosa Salts and pepper. Serve in Artists at Heart crock with shredded cheese, sour cream and minced onion. Enjoy!
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch chunks
- salt and pepper
- 3 cloves garlic, minced
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 8 cups chicken stock
- 2 bay leaves
- 3/4 cup uncooked orzo pasta
- fresh dill to taste
- Juice and rind of 1 lemon
Saute chicken in 1 tablespoon oil until cooked through. Remove from pan. Add vegetables and cook about 5 minutes. Add thyme and stock and bay leaves and bring to a boil. Add pasta and cook until al dente. Turn heat to simmer. Add chicken and season to taste. Add lemon juice and zest and top with dill if desired. Serve piping hot in Artists at Heart Soup Crocks.
Italian Sausage Soup
- 1 pound Italian sausage, hot or sweet as you prefer
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 4 cups beef stock or broth
- 2 cups diced tomatoes
- 8 ounces tomato sauce
- chopped vegetable of your choice, zucchini, spinach etc.
- 1 cup thinly sliced carrot
- 1-2 red or yellow pepper, thinly sliced
- 1/ 2 cup dry red wine
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 8 to 10 ounces tortellini
- grated Parmesan or Romano cheese
Bake sausage at 350 about 20 minutes or until browned and cooked through. Cool. Slice thinly using food processor or by hand. Over medium heat, sauté onion and garlic in scant tablespoon drippings or olive oil until translucent, about 5 minutes. Add sausage, stock, tomatoes, tomato sauce, vegetables, wine, basil and oregano. Simmer about 40 minutes; add tortellini and simmer until tender. Ladle into Artists at Heart soup crocks, top with shredded cheese and serve piping hot! Enjoy.
This recipe is very forgiving and can be altered to fit your taste and ingredients on hand.
A hearty soup, this is great with fresh bread for an easy supper.
Try one of these Irish coffee recipes in a beautiful hand-made stoneware Celtic Spirit mug.
Irish Coffee with Kahlúa
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
- 1 part Kahlúa Coffee Cream
- 1 part Jameson Irish Whiskey
- Freshly brewed coffee
- Whipped cream for garnish
- Combine ingredients in an Artists At Heart St. Patrick’s Day Spirit mug.
- Stir to combine.
- Top with whipped cream.
- Note: Whipping the cream is an extra step, but really worth the effort. If you’re not up to in, prepared whipped cream in a can will do nicely.
- Note: Adjust the strength to your taste by adding more or less coffee
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
- 1 tablespoon sugar
- 1 1/2 fluid ounces whiskey
- 6 fluid ounces hot coffee
- 1 teaspoon white sugar, or more to taste (optional)
- 1/4 cup whipped cream
- Place sugar on a plate or shallow bowl.
- Lightly wet the rim of your Celtic Spirit mug with a moistened paper towel.
- Dip the rim in sugar to coat.
- Pour Irish whiskey into the prepared glass.
- Fill with coffee to within 1/2 inch of top.
- Add sugar and stir.
Top with whipped cream
If you have a recipe you’d like to share, please post in the comments or send us an email.
Garlic offers much more than fabulous flavor!
Garlic is a member of the onion family native to Asia and has been cultivated there for more than 5000 years. As far back as the ancient Egyptians, garlic has been acknowledged for having sacred as well as strength-enhancing qualities. Greek and Roman athletes ate garlic before sporting events and soldiers consumed it before going off to battle.
Today garlic is loved worldwide for its culinary and medicinal properties. Recently, many of its healthful properties have been scientifically validated. Garlic has been credited for benefits to the cardiovascular system, weight loss, controlling infections, and iron metabolism, just to name a few. Many studies are underway about garlic’s effect on a myriad of diseases and conditions.
Selection and Storage
For maximum culinary and health benefits, always choose fresh garlic. Garlic should be plump and firm to the touch. Store fresh garlic in a cool dark place which maintains its maximum freshness. It is not necessary to refrigerate garlic, and freezing reduces its flavor and changes its texture. If stored properly, fresh garlic should keep for about a month.
To break the bulb into cloves, roll firmly on a cutting board. Peel or tap the clove with a flat knife to loosen the skin. If there’s a green sprout, remove it.
Grating or chopping garlic stimulates the process that creates its health-giving qualities. Always allow the grated or chopped garlic to sit 5 minutes before eating, cooking or adding any other ingredients to the garlic. Microwaving whole cloves actually causes them to lose some of their nutritional qualities. So for maximum benefit, grate or chop and then let set for a few minutes.
Heat reduces the health-giving properties, so always add the garlic as late as possible and at the lowest heat possible. Also, when roasting garlic, use a lower oven temperature, about 250F.
There are many fantastic recipes that use garlic. One of our favorites is hummus. This particular version uses roasted garlic, which is of course, good all by itself on bread or in cooked dishes.
Roasted Garlic Hummus
- 2 cups canned or cooked chick peas (canned ones are available with no salt added)
- 2 tablespoons tahini
- 4 tablespoons olive oil
- ¼ cup warm water
- 1 large bulb garlic
- juice of 1 lemon (approximately 2-3 tablespoons)
- salt (approximated ¼ teaspoon)
Allow to cool, then squeeze the garlic into a food processor. Add rinsed and drained chick peas (garbanzo beans) and all other ingredients, and blend until smooth. Scrape down bowl of processor. If the hummus is too thick, add additional olive oil until desired consistency is reached.
Serve with pita, zatar bread or vegetables. May be topped with toasted pine nuts, parsley or paprika.
1 package wonton skins
1/2 pound ground pork
1 TBS soy sauce
1 scallion, minced
1 tsp cornstarch
1 tsp Sherry
(You can add other ingredients to your own taste—ginger, minced water chestnuts, shrimp—whatever you like)
Mix pork with soy sauce, scallion, cornstarch and Sherry. Saute in small amount of peanut oil until cooked thoroughly. Cool.
Place about 1 teaspoon of the filling in the lower section of the wonton with one of the flat sides toward you. Dip your fingers in water, then run your fingers down the sides of the wonton. Fold the lower part of the wrapper over the filling twice so that the filling is tucked in. Draw the two sides together and press the dough together.
Don’t forget to get your Year of the Horse earrings from our Artfire store.
Fried Wontons Heat peanut oil at least 2-3 inches deep, to 365 degrees, in a wok or deep-frying pan. Carefully lower the wontons into the oil, leaving room so they don’t touch each other. As soon as they turn golden brown, scoop them out and drain on paper towels. Continue cooking the rest in the same manner. Serve with plum sauce or duck sauce, hot mustard and soy sauce.
Wonton Soup Fold the wontons in the same manner. Bring a pot of chicken broth (you can cut it with water in a two broth to one water ratio) to boiling. Add the wontons and cook until tender. You top with sliced scallions, fresh chopped spinach, extra wonton noodles that you’ve sliced and fried or left over pork filling.
For variations on this recipe, see tastehongkong.com/recipes/wontons-in-soup/
In honor of the day, here is a time-tested Pennsylvania Dutch recipe from the Lehigh Valley
Emmy’s Corn Fritters
3 eggs, separated
1 2/3 cup fresh or canned whole kernel corn
1/2 tsp salt
1/4 cup flour
6T oil for frying (if you like them a little sweeter, add 1-2 tablespoons sugar, otherwise, serve with maple syrup
Beat egg yolks well. Add corn, salt and pepper and flour. Mix thoroughly. In a separate bowl, beat egg whites until stiff peaks form. Gently fold corn mixture into whites, just until blended. Heat oil over medium heat and drop batter by tablespoons into skillet. Cook until brown turning once. Makes 6 servings.