Artys Wood Fired Pizza

     Pizza in the middle of no where! Artys Wood Fired Pizza in Vanceburg, Kentucky. Artys is owned by Roger Jahn and also operated by him and his family. Jahn is a Texas native who moved to Lewis County, Kentucky in 1975. I've never been to Artys but it's all the rave and has great reviews. 
     Artys is about a 45 minute drive from my town. It is located on the corner of AA Highway and Fairlane Drive (Rt 59) and visually out in the middle of no where. Just driving by I wouldn't have known it was a pizzeria. But aren't those the best places to eat? Yes they are!
     Artys is known for its real wood fired brick oven pizza.  The brick oven was hand made and the biggest I've seen. The brick oven is measured to be 81 inches in diameter. I will say Artys is a neat place to eat. There is a comfortable and nostalgic vibe when you walk in to Artys.
      We ordered the cheese bread for starters. The marinara sauce was the best I've had! Want a drink? Then help yourself inside the huge vault freezer. On the right are many varieties of beer and the soda is on the left. Lou and I ordered and split The Veggie and the Pig In The Garden pizza. Of course we had extra for leftovers. Sweet! The Veggie was full of fresh tasting vegetables and the cheese was so creamy! The Pig In The Garden had sweet ham, bacon, mushrooms, and sweet onions. Not greasy and total perfection! The dough is made from scratch and all home made. There aren't enough words to describe how delicious the taste of fresh baked home made dough is. I've been told they make their own marinara sauce, cheese, and use fresh garden ingredients. I'm sure it is also the love they put into their food that takes it over the top.
     By far Artys is the best pizza south of the Ohio River and is definitely worth the drive. Random road trip and craving awesome pizza, I recommend Artys Wood Fired Pizza! You can find them on Facebook, Artys Wood Fired Pizza.

Artys Wood Fired Pizza in Vanceburg, Kentucky

Artys Wood Fired Pizza in Vanceburg, Kentucky

Artys Wood Fired Pizza in Vanceburg, Kentucky

Artys Wood Fired Pizza in Vanceburg, Kentucky

Artys Wood Fired Pizza in Vanceburg, Kentucky

Artys Wood Fired Pizza in Vanceburg, Kentucky. Cheese bread.

Artys Wood Fired Pizza in Vanceburg, Kentucky. The Veggie.

Artys Wood Fired Pizza in Vanceburg, Kentucky. Pig In The Garden.

Lemon Rosemary Salmon for One

     To touch off on the Sweet and Spicy Salmon post I did earlier, this is the other half of my Sockeye Salmon. My Lemon Rosemary Salmon over a bed of asparagus, served with a refreshing side of sauteed vegetables and quinoa. Another delicious, easy, light, and fast dinner which did not require any major physical labor at all! These recipes are the best! :-)

Ingredients for Salmon
Pinch of salt
Pinch of Black Pepper
1 teaspoon Italian Seasoning
1 Garlic Clove, minced
2 slices of Lemon
2 springs of fresh Rosemary
1/2 pound Sockeye Salmon (or your favorite salmon)
8-10 stalks of fresh Asparagus, clean, dried, and ends cut

Ingredients for Quinoa
1 cup steamed Quinoa (cook per the direction on package)
1 tablespoon Olive Oil
2 tablespoons Tomatoes, juice and seeds removed
2 tablespoons Yellow Bell Pepper, chopped (or your favorite bell pepper)
2 tablespoons Mushrooms, chopped
1 stalk of fresh Asparagus, chopped
1 Garlic Clove, minced

Directions
Heat oven to 375 degrees F.
Prepare a piece of aluminum foil on a baking sheet.  Spray the center of the foil with vegetable spray.  Lay the asparagus evenly in the center then lay the Salmon on top.  Evenly sprinkle the salt, black pepper, Italian seasoning, and minced garlic over the salmon. Lay your lemon slices then the fresh rosemary. Gently fold the sides of the foil half way up to create a pocket. Fold the foil in the center then fold the sides up.  Ensure all sides of the foil is closed to prevent any leakage.  You are creating a steam packet for your salmon to bake. Bake for approximately 17 minutes or until cooked through.
While the salmon is baking, you can saute the vegetables. In a pan on medium to high heat, add the olive oil.  Add your tomatoes, bell pepper, mushrooms, asparagus, and garlic.  Stir until the vegetables are lightly softened.  Turn off the heat and add your steamed quinoa.  Mix well.
Remove the salmon from the oven when done. Be careful when opening the packet since there will be hot steam coming out. 
Using a large spatula, carefully remove your asparagus and salmon from the foil onto a plate.  Arrange your quinoa mixture on the side.
Serve immediately and enjoy! :-)

Sweet and Spicy Salmon for One

     I bought one pound of Sockeye Salmon at the grocery store and wanted to cut it in half to make two different meals since it was the weekend. Don't be surprised everyone, I didn't have a date, and yes I spent some of my time this weekend in my kitchen.  The rest of my time was taking it easy after a car wreck I was involved in earlier this week. That's another story in itself.  Thankfully I am alright besides the chest, neck, and back pain.  I pray this pain will go away soon and not linger for the rest of my life. I thought I would try to get in another blog or two before the muscle relaxers kicked in. After that it is definitely lights out! :-)
     This recipe is delicious, simple, easy, light, and didn't require any major labor what so ever! It was the perfect lunch for today. The best part of this dish was the sauce. I could literally drink this stuff! Of course I made this recipe for one so please multiply if needed.

Ingredients
1 tablespoon Hoisin Sauce
1/4 cup Sweet Chili Sauce
1 Garlic Clove, minced
1 teaspoon Fish Sauce

1/2 teaspoon Low Sodium Soy Sauce
1 teaspoon Fresh Ginger, minced
1 tablespoon Fresh Lime Juice
1/2 teaspoon Sriracha Hot Chili Sauce
1/2 pound of fresh Sockeye Salmon (or your favorite fresh Salmon)
1 cup steamed rice
Fresh Cilantro, fresh green onion, and crushed red pepper for garnish

Directions
Heat oven to 375 degrees F.
In a bowl, combine the first 7 ingredients together and mix well.
Prepare a piece of aluminum foil on a baking sheet.  Spray the center of the foil with vegetable spray.  Lay the Salmon in the center.  Gently fold the sides of the foil half way up to create a pocket. Pour your mixture over the salmon. Fold the foil in the center then fold the sides up.  Ensure all sides of the foil is closed so the mixture will not leak.  You are creating a steam packet for your salmon to bake.
Bake for approximately 17 minutes or until cooked through.
Be careful when opening the packet since there will be hot steam coming out. 
Prepare a plate with steamed rice. Using a large spatula, gently lay your salmon over the rice.  Pour the extra sauce left in the hot packet over the salmon if you like.  Garnish with fresh cilantro, green onion, crushed red pepper.
Serve immediately and enjoy! :-)

Parc Cafe brings a touch of Paris to Maysville Kentucky

     There is nothing more quaint than visiting downtown Maysville Kentucky along the Ohio river. My daughter and I love to make frequent visits downtown to enjoy the shops and local dining.  We were wanting a little something sweet to eat and I said that I'd like to check out Parc Café since I've heard many good words about it. Parc Cafe is located on 35 East 2nd Street, Maysville KY 41056. As we walked in the café entrance, you get the feeling of being in Paris, France. The atmosphere was pleasant, relaxing, and the aroma of the ingredients was delightful.
     Parc Café offers hand-crafted espresso drinks, drip coffee, and a variety of beverages. The menu consist of fresh daily lunch specials, delicate sandwiches, and a variety of fresh bread and beautiful desserts. All the menu items and specials are made from scratch and using fresh ingredients provided by local farmers.
     My daughter ordered the Chiffon Fruit Sandwich.  The chiffon was perfectly airy and the bread was soft, moist, and topped with fresh fruit.  I ordered the Lavender Chocolate cup.  The chocolate was creamy with a hint of lavender to enhance the richness of the chocolate. Both were the perfect treats and definitely hit the spot.
     The manager of Parc Café is Joao Fernandez who wasn't at the café at the time for us to meet. We were able to meet and talk with the Assistant Clint Stone and Chef Masako Stone whom are a husband and wife team.  The story they shared with us seemed like a fairy tale, a little humorous, and quite touching. Clint and Masako were both living in Japan at the time they met.  Clint noticed Masako who was working at a florist.  Clint said she caught his eye and he regularly sent her flowers for 3 years to show his love for her.  After 3 years he finally got her full attention. Shortly after, they became husband and wife and now living in Kentucky with 2 beautiful children. Masako did her culinary training at the prestigious Tsuji Culinary Institute in Osaka, Japan. Chef Masako Stone specializes in French and Pastry while still bringing in a flavorful touch of her personal Japanese style cuisine.
     If you are ever near Maysville Kentucky or just want to take a road trip, I suggest visiting downtown Maysville and eating at the Parc Café.  The ambience and the food will not disappoint. It's a beautiful little touch of Paris along the Ohio River. I can't wait to go back. :-)    

Assistant Clint Stone and Chef Masako Stone, husband and wife.

A beautiful relaxing seat along the Ohio River.

My daughter relaxing and enjoying her Chiffon Fruit Sandwich.

Chiffon Fruit Sandwich

Lavender Chocolate cup

Downtown Maysville Kentucky

Tortellini you have my heart!

A delicious and healthy Tortellini soup! Absolutely love this recipe and thankful my co-workers shared it with me. I made few changes but still out of this world! 

Feel Good Chicken Noodle Soup

Good evening!

It's another busy weekend at home. Today I had a dishwasher installed by a friend and my daughter's fiancé. I ended up removing the old backsplash. Removing the backsplash was a complete nightmare for me. I've never removed one before so it was definitely learn as I go and very sore upper arms. I can't wait to get all my home remodeling done.  Of course my deadline goal is by Thanksgiving so no better time than this weekend to make chicken noodle soup and have it to eat it all weekend. Plus this is super easy! :-)

Feel Good Chicken Noodle Soup

Serves approximately 10

Ingredients

3 Chicken Breasts, cut in halves (boneless and skinless)
4 tablespoons Unsalted Butter
1 cup Celery, diced
1 cup Carrot, diced
1/2 cup Onion, diced
5 Garlic Cloves, finely minced
12 cups Low Sodium Reduced Fat Chicken Broth (or organic)
1 tablespoon Onion Powder
1 tablespoon Dried Parsley Flakes
1 teaspoon Sea Salt (or regular salt)
1 teaspoon Ground Black Pepper
1 cup Frozen Peas, thawed and drained
2 cups No Yolk Egg Noodles (optional)

Directions

First, in a medium pot and filled half way with water, boil your chicken breasts until done.  Remove chicken breast and set on a plate to cool.

In a large dutch oven size pot and on medium high heat, start to melt the unsalted butter.  Add the celery, carrots, onion, and minced garlic. You want to slightly saute your vegetable mixture stirring occasionally and making sure to not burn the garlic.

Add your chicken broth, onion powder, parsley flakes, sea salt, and black pepper.  Now shred your chicken breasts and add to the pot and stir well. Turn heat to medium and let simmer for about 8 minutes.

Turn the heat to low.  Add your peas and noodles. Stir all ingredients together. Let simmer for about 8-10 minutes. Stir the soup occasionally making sure the noodles aren't sticking together.

Taste test your soup.  You can add more salt and pepper if needed.  The good thing about this soup is that it taste even more delicious the next day. :-)

Enjoy!

'I fooled you' Spicy Chili

Chili! Chili! Chili!
I must admit that I love chili and can eat it all year long! This recipe is by far my favorite chili recipe of all time.  It combines that perfect balance of spice and savory. The reason I call it 'I fooled you Spicy Chili' is because you won't believe how tasty but healthy this chili is! It is a super simple one pot dish and it makes a very reasonable amount of chili.  I love to freeze the leftovers and save it for a cold rainy day or if I'm having a long work week and don't have time to cook.
I lived in San Antonio Texas for about a year.  I began to notice that avocados were a staple in Texas homes and I myself began to love them.  In this chili recipe, I garnished my chili with a couple slices of fresh avocado instead of using sour cream.  The creamy texture and flavor of the avocado brought this dish to a whole new level.  But if you don't like avocados please feel free to use fat-free or light sour cream.  Considering how low in calories and fat this recipe is, the sour cream won't hurt a bit. You won't even believe this recipe is healthy! :-)

'I fooled you' Spicy Chili

Ingredients

1 1/2 pounds White Ground Turkey
2 tablespoons Olive Oil

2 tablespoon Olive Oil
2 Red Bell Pepper (chopped)
1 large Onion (chopped)
4 cloves Garlic (finely minced)

1 teaspoon Crushed Pepper Flakes (optional, I like it quite spicy)
6 tablespoons Chili Powder
1/4 teaspoon Cayenne Pepper
4 teaspoons Sea Salt (low iodine salt is fine)
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
1/4 teaspoon Ground Cinnamon

2 (28 oz) cans Diced Tomatoes (no salt or organic)
2 cups Chicken Broth (low sodium or organic)
2 (14 oz) cans Cannellini Beans (drained and rinsed)
2 (14 oz) can Light Kidney Beans (drained and rinsed)

Directions

In a large pot on medium heat, add your 2 tablespoons Olive Oil then add the ground turkey.  Chop the turkey up well during cooking.  About half way through, add 2 tablespoons Olive Oil, chopped Red Bell Peppers, chopped Onion, and minced Garlic.  Continue to mix until the turkey is done and the vegetables have softened, which is about 6 minutes or so. 

Add all your spices and dried herbs to the pot mixture, stirring well. Turn the heat up to medium-high and continue to stir the mixture for about 2-3 minutes.  Your kitchen will smell wonderful!

Add the Diced Tomatoes, Chicken Broth, Cannellini and Light Kidney beans to the pot.  Stir until well combined.  Let the pot come to a very light boil for about 2 minutes.  Reduce heat to medium-low and let simmer for 45 minutes, stirring occasionally.  I like to keep a lid on the pot but I don't completely cover it.  This will help prevent any additional mess on your stove or counter tops.

Garnish ideas are fresh avocado, fat-free or light sour cream, reduced fat cheese shredded cheese, and fresh chopped chives.  If you love a loaded chili, you can top it off with everything! Feeling like you need a little more on a well deserved cheat day?  Tortilla chips would make an excellent choice topper. :-) 

Please enjoy!