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White Chili Recipe

White Chili – A Chili Bowl Special

Ingredients:

  • ½ pound dried navy beans or 2 15-ounce cans
  • 1 large onion, chopped
  • 1 stick (1/2 cup) unsalted butter
  • ¼ cup flour
  • ¾ cup chicken broth
  • 2 cups half and half
  • 1 teaspoon Tabasco sauce, or to taste
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1-2 teaspoons Sabrosa Fired up salt, or to taste
  • ½ teaspoon white pepper
  • 2 4-ounce cans diced mild green chilis
  • 2 to 3 pounds chicken tenders, cooked and shredded
  • 1 ½ cups grated Monterrey jack or other mild cheese
  • ½ cup sour cream
  • Cilantro for garnish
  • Salsa for topping

If using dried beans, soak in cold water overnight. Simmer beans until tender, about 1 hour; drain.

Cook onion in skillet in 2 tablespoons butter over moderate heat until softened.

In a large heavy pot melt remaining 6 tablespoons butter and whisk in flour.  Cook roux, whisking constantly, 3 minutes.  Stir in onion and gradually add broth and half and half, whisking constantly.  Bring mixture to a boil and simmer, stirring 5 minutes or until thickened.  Stir in Tabasco, chili powder, cumin Sabrosa Fired up Salt and pepper.  Add beans, chilis, chicken, and cheese and cook mixture over low heat. Stirring for 20 minutes.

Garnish with cilantro and serve with salsa.

Serves 8 to 10

Velveteen Chicken Soup in Handmade Soup Crock

Lemon Chicken Orzo Soup

Lemon Chicken Orzo SoupLemon Chicken Orzo Soup in Red Stoneware Crock

  • 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.

New Venture

Miguel is handing out dip samples for Party in a Bowl at Christmas City Village
Miguel is handing out dip samples for Party in a Bowl at Christmas City Village

In collaboration with Debi Rice of Fun-Nominal Events, Artists At Heart has launched a new venture – Party in a Bowl.  In addition to beautiful hand-made stoneware bowls, we are selling delicious dip mixes.  We love celebrating, and what could be better than easy, delicious and beautiful – all in one?

You can sample our dips and see our bowls every Friday and Saturday from 11-8 and Sunday 11-5 at Christmas City Village in Bethlehem, next to the Sun Inn on Main Street, through December 20th.

Garlic and Herb Dipping Oil Recipe

Bread  Dipping  Oil

  • 1  tablespoon  dried  basilGarlic Grater Dish
  • 1  tablespoon  dried  parsley
  • 1  teaspoon  dried  thyme
  • 1  teaspoon  dried  oregano
  • 1  teaspoon  freshly  ground  black  pepper
  • ½  teaspoon  dried  crushed  dried  rosemary
  • ½  teaspoon  Sabrosa  salt  of  your  choice
  • ½  teaspoon  crushed  red  pepper,  to  taste,  optional
  1. Mix  all  dry  ingredients  together.
  2. Using  your  Artists  at  Heart  garlic  grater  bowl  or  plate,  grate  2  to  3  fresh  garlic  cloves,   or  more!
  3. Using  the  same  dish,  zest  a  lemon.
  4. You  can  also  grate  some  fresh   Parmesan  at  this  point.
  5. Add  ½  cup  olive  oil  and  ¼  of  the  dry  herb  mix.
  6. Swirl  together.
  7. Grab  some  fresh bread and enjoy!

This  amount  is  enough  for  2  cups  of  olive  oil.    Store   unused  portion  in  sealed  bag  in  refrigerator  for  later  use  if  not  making  that  amount.

Bacon Asparagus Quiche Recipe

20150505_000338338_iOSmakes 1 – 9 inch quiche

  • 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.

Spinach Feta and Artichoke Dip

  • 2c fresh or 1 cup frozen spinachchip and dip w spinach artichoke dip
  • 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.

Serves 4.

No Beans About It – Chili Recipe

Chili This hearty chili has no beans.  You certainly can  add any type you wish, but this is so good without them…No Beans About It Chili in stoneware crock

  • 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!

Italian Sausage Soup Recipe

Italian Sausage Soup

Hand Made Stoneware Soup Crock with delicious Italian Sausage Soup
Hand Made Stoneware Soup Crock with delicious 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.

Irish Coffee in Style

Try one of these Irish coffee recipes in a beautiful hand-made stoneware Celtic Spirit mug.

Irish Coffee with Kahlúa

Prep Time: 3 minutes

Stoneware Celtic Spirit Mugs with Irish Coffee
Celtic Spirit Mug

Total Time: 3 minutes

Yield: 1 Cocktail

Ingredients:

  • 1 part Kahlúa Coffee Cream
  • 1 part Jameson Irish Whiskey
  • Freshly brewed coffee
  • Whipped cream for garnish

Preparation:

  1. Combine ingredients in an Artists At Heart St. Patrick’s Day Spirit mug.
  2. Stir to combine.
  3. Top with whipped cream.
  4. 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.
  5. Note: Adjust the strength to your taste by adding more or less coffee

Irish Coffee

Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 1 Cocktail

Ingredients:   

  • 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

Preparation:

  1. Place sugar on a plate or shallow bowl.
  2. Lightly wet the rim of your Celtic Spirit mug with a moistened paper towel.
  3. Dip the rim in sugar to coat.
  4. Pour Irish whiskey into the prepared glass.
  5. Fill with coffee to within 1/2 inch of top.
  6. Add sugar and stir.

Top with whipped cream

Slainte!

If you have a recipe you’d like to share, please post in the comments or send us an email.

So much benefit in something so small

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 fresh garlicgarlic 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.

Preparation

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.

Recipe

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)

Cut off the top of the garlic bulb to expose the tops of most of the cloves. Rub with olive oil, and place in Artists At Heart garlic roaster.  Place in 250 oven for 1 ½-2 hours.Garlic Baker

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.