Baked Artichoke & Crab Dip

I love a good dip!  If I need to bring something to a party, it is usually a dip.  I always have requests for dip recipes-Buffalo Chicken Dip and White Pizza Dip are two favorites.  Now, when I go to family events those two appetizers are usually already out; so I needed to find a few more good appetizer dips.  This recipe was easy and delicious; I could have eaten it as a meal!

INGREDIENTS:

• 1 can (14 oz) small whole artichoke hearts, drained and chopped
• 8 oz. imitation crab meat, broken apart (if you wanted to splurge, I am sure you could use real crab meat)
• 1 cup real mayonnaise
• 1 cup shredded Italian style Parmesan cheese
• 1/2 cup shredded Monterey Jack Cheese
• 1/2 cup chopped green onions
• 1 jar diced pimentos, drained
• 1/2 tsp cayenne pepper

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit. 
2. In a large bowl, combine all ingredients until well blended.
3. Transfer to a 1 quart baking dish.   
4. Bake 20-25 minutes until bubbly and slightly browned.
5. Serve with crackers.
   
   

Difficulty: Easy
Time: 30 minutes
Source: Farm Fresh circular

Lemony Tuna Toss

I generally take leftovers to work for lunch, but we have been on a toasted turkey and avocado sandwich kick lately (and we have been doing our best to squeeze out an extra evening meal using our leftovers).  Knowing that I will soon tire of that easy lunch and that avocados won't be so inexpensive for much longer ($0.49 at Aldi!), I decided to try something new.  The origins of this recipe are foggy - I remember reading an article on healthy living that I stumbled upon while I was checking my e-mail one day, seeing a variation of this recipe, copying and pasting it into a doc to check out later, and then forgetting about it for quite a while.  When I finally made my own version of it, I vowed to make it at least once a month.  It doesn't take much to throw together and then lunch is already ready to go for several days.  It is a nice change of pace and makes for a delicious, healthy, and filling mid-day meal.

INGREDIENTS:

• 2 cans (4-5 oz) tuna
• 1 can artichoke hearts - chopped
• ~20 halved grape tomatoes
• 1 can chickpeas
• 1/3 cup chopped red onion
• 2 Tbsp lemon juice
• 1 Tbsp olive oil

DIRECTIONS:

 Mix all ingredients in a large bowl.  Serve with a whole wheat roll.  (This makes about 4 nice-sized servings.)

Difficulty: Easy

Time: ~10-15 minutes

Source: sorta kinda from a recipe on Yahoo!

Meatless Monday Penne with Artichokes and Sun-Dried Tomatoes

"Meatless Monday" is a catch phrase that I have been seeing a lot of lately.  As a way to add variety to my meal plan, if not to eat healthier and find alternate sources of protein and fiber, I have been making an attempt at meatless meals every now and then.  Typically, my ventures remain somewhat safe and include pasta, and, admittedly, I am always a bit concerned that we will miss the meat or feel unsatisfied.  This pasta dish is perfectly filling and satisfying, and absolutely delicious.  My kids are beginning to enjoy artichokes, and my husband (our family's prime meat-eater) raved about it the first time I made it, leading me to add it to our regular rotation.  As a side note - I find that it is fine to skip the parsley, but you cannot skip the panko, which adds a lot to the flavor and texture of the dish (and is the part my kids like the best).

INGREDIENTS:

• 12 oz uncooked penne (use whole-wheat for additional health benefits)
• 2 Tbsp extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 1/2 cups no-salt-added vegetable broth
• 14 oz. can artichoke hearts, drained and quartered
• 15 oz can no-salt-added cannellini beans, drained
• 1 tsp dried oregano, crushed
• 1/2 cup oil-packed sun-dried tomatoes, drained well and chopped
• 1/2 tsp salt
• 1/2 cup whole-wheat panko bread crumbs (I use regular panko bread crumbs)
• chopped Italian Parsley (I omit this, generally)

DIRECTIONS:

1. Cook pasta in lightly salted boiling water according to package directions.  Drain pasta and return to pot.
2. Meanwhile, in a large skillet, heat 1 Tbsp oil over medium heat.  Add garlic and cook for 1 minute or until fragrant but not browned. Add broth, artichoke hearts, beans, and oregano.  Bring to a boil; reduce heat.  Simmer, uncovered, for 5 minutes.
3. Add artichoke mixture to pasta in pot.  Stir in tomatoes and salt.  Cover and keep warm.
4. Wipe out skillet.  Heat remaining 1 Tbsp oil in skillet over medium-high heat.  Add panko crumbs and cook, stirring frequently, for 3 minutes or until toasted.  Divide pasta mixture among serving plates; top with panko and parsley.

Difficulty: easy
Time: 20-25 minutes
Source: Parents magazine, January 2013, p 63

Artichoke Appetizer

When it comes to appetizers, I usually get my best recipes from friends and relatives at parties and get-togethers when I can't stop eating a particular dish.  This is no exception.  This recipe, which has been passed around my neighborhood, has been just as big of a hit with my family when I've made it for them.  People just can't stop eating it. And they always want the recipe.

INGREDIENTS:

• large jar of artichoke hearts marinated in oil (33 oz jar found at Costco)
• 3 Tbs lemon juice
• 1/2 cup mayonnaise
• 1/2 cup Parmesan cheese
• sprinkle of crushed red pepper flakes

DIRECTIONS:

1. Preheat oven to 350.  Drain artichokes; cut any large pieces in half or in thirds, but do not chop.
2. Combine ingredients, reserving the red pepper to sprinkle on top.
3. Bake for 20 minutes or until hot and bubbly.  Serve with pieces of crusty bread.

I mixed the ingredients in the casserole dish...made it easier, but didn't make for a great picture due to the sloppiness on the sides.  Sorry!

Difficulty: easy

Time: 5 minutes prep; 20-25 minutes baking

Source: my neighbor, Deana F.

Dijon Chicken Thighs with Artichoke Sauce (Slow Cooker)

As a huge fan of artichokes and (obviously) a huge fan of the slow cooker, I first tried this meal a few years ago when my kids were about eighteen months and three and a half years old.  In the margin of the page of the cookbook, I wrote "Very good!! Kids liked it, too!!"  I have since made it several times each fall and winter, in the hopes that my kids will continue to like artichokes and because it is such a great, tasty, easy fall meal.  This latest time, I decided to make it because chicken thighs were only $0.79 per pound and mushrooms were $1 per pack.  Can't beat cheap, easy, and delicious!

INGREDIENTS:

• 1/3 cup Dijon mustard
• 2 Tbsp chopped garlic
• 1/2 teaspoon dried tarragon (honestly, the original recipe calls for this but I couldn't find it at the store when I went, so I have never used it)
• 2 1/2 lbs chicken thighs (about 8), skinned
• 1 sm onion, chopped
• 1 8 oz pkg of sliced mushrooms
• 1 jar (12 oz) quartered marinated artichoke hearts, undrained
• 1/4 cup chopped fresh parsley (optional)

DIRECTIONS:

1. Combine mustard, garlic and tarragon (if using) in large bowl.  Add chicken thighs and toss to coat.  Transfer to slow cooker. (I generally just mix all of this in the bottom of the slow cooker.)
2. Add onion, mushrooms, and artichokes with liquid.  Cover; cook on LOW 6-8 hours or on HIGH 4 hours or until chicken is tender.  Stir in parsley (if using) just before serving.  (I program mine to cook for 7 hours and then it stays on warm for a couple more before I get home.)

Difficulty: easy

Time: 10 minutes prep, 4-8 hours cooking (depending on slow cooker setting)

Source:  Crock-Pot Cookbook (copyright 2008)

Spinach and Artichoke Dip

Early in my career, I enjoyed a weekly Happy Hour with the girls from work at Applebees. Their happy hour used to include (may still, but I don't get out much) half off drinks and appetizers. The five of us would each get an appetizer and drink; we feasted. A perennial favorite was the Spinach and Artichoke Dip. When I served this at a holiday get-together, the Happy Hour crowd argued it may be better than Applebees...not sure about that, but it was delicious. Bonus-this recipe uses the leftover Alfredo sauce from the Spicy Chicken Rigatoni.


INGREDIENTS:

• 10 oz box frozen spinach
• 14 oz can artichoke hearts, drained and chopped
• 1 cup shredded Parmesan and Romano cheeses
• 1 cup shredded mozzarella cheese
• 10 oz of alfredo sauce (I used my leftover Ragu from the spicy chicken rigatoni)
• 1 t minced garlic
• 4 oz cream cheese, softened
• 1 t pepper

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix one half of mozzarella with all other cheeses and sauce.
3. Add spinach, artichokes, pepper, and garlic. Mix well.
4. Pour into an 8 x 8 pan greased.
5. Top with remaining mozzarella cheese.
6. Bake 30 minutes or until warm through.

Difficulty: Easy

Time: 10 minute prep, 30 minutes baking time

Source: Food.com

Spanish Chicken

I found this slow cooker recipe from my dad! He is an amazing cook and enjoys finding new recipes online, in books, and on tv. This recipe has a bit more ingredients than I like and it does make me head to the store...but it is worth it. This meal comes out of the crock pot and tastes like you worked in the kitchen for hours.

INGREDIENTS:

• 2 pounds boneless, skinless chicken breast (1 inch thickness)
• 1 pound of turkey Italian sausages (1 inch pieces)
• 1 red bell pepper (chopped)
• 3 cups rice (cooked)
• 2 cloves of garlic (finely chopped)
• 1 can sliced black olives
• 1 t crushed red pepper
• 1 can artichoke hearts
• 1 can diced tomatoes
• 1 can tomato paste

DIRECTIONS:

1. Mix all ingredients, except artichoke hearts, olives, and rice.
2. Cover on low for 6-8 hours.
3. Stir in artichoke hearts and olives during last 30 minutes.
4. Serve with rice.

Difficulty: Medium (mostly because all the ingredients are not readily in my house)

Time: 15 minute prep, 6-8 hours cooking

Source: my dad