Easy Crockpot Spinach Artichoke Dip Recipe {VIDEO}

Easy Crockpot Spinach Artichoke Dip Recipe {VIDEO}

One of the first party foods I perfected when I started experimenting in the kitchen was Spinach Artichoke Dip. This crockpot version is a knock-off of that irresistible party staple that I brought to many a party back in the day. I still remember the first time I saw someone take a bite and express utter enjoyment.

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How to Cook and Eat an Artichoke {VIDEO}

How to Cook and Eat an Artichoke {VIDEO}

When I was a kid my mom made steamed artichokes all the time for us to snack on. I thought every mom prepared artichokes as snacks, but as I got older I learned that most people are deathly afraid of them. Or at least deathly afraid of cooking and preparing them.

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Chicken Artichoke Pasta Skillet Recipe

Chicken Artichoke Pasta Skillet Recipe

Is anyone else having an "off" week? Now that I'm thinking about it we enter most years like a lion, as they say. Three years ago (I cannot believe it has been three years) brought devastating (yet relieving) job loss. Last year brought one of the most difficult surgeries/recoveries Elijah has ever had and this year we are ringing in the new year with all kinds of stress, anxiety and sleep-deprivation.

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Savory Baked Potato Casserole Recipe

Savory Baked Potato Casserole Recipe

One of the things I did not expect to need to know when I began this blog was html code. After spending hours yesterday navigating my way through code in order to get my recipes to appear just how I want them at the end of each post, I basically dreamt in html all night. I woke up feeling tired and stressed!

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Baked Brie with Artichokes, Sun-dried Tomatoes and Pesto

Baked Brie with Artichokes, Sun-dried Tomatoes and Pesto

Today was a "toughie," as my Elijah would say. We brought our oldest son to the hospital for what we thought was a routine surgery to peek on his left ear tube that didn't appear to be doing its job. We left the hospital with some unexpected news and with a much bigger surgery on our calendar.

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White Chicken Lasagna Recipe

White Chicken Lasagna Recipe

I am typing this post from the comfort of our "second home," as Elijah calls it (our trailer at the dropzone). I am remembering from last summer how tired our boys become after consecutive nights spent here. The fresh air and the stimulation of all varieties and the people and the not-sleeping-well-because-the-dropzone-is-so-much-fun makes for some crazy tired boys.

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Artichoke and Sun-Dried Tomato Stuffed Chicken Breasts Recipe

Artichoke and Sun-Dried Tomato Stuffed Chicken Breasts Recipe

I have felt mildly to moderately insane over the past few days. Dan has been immersed in a skydiving course, so the little boys and I have been flying solo. I try not to speak of bodily fluids too much on my food blog, but I will just say we have had our share of bodily-fluid-related incidents..

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Cod with artichokes and chickpeas

This is Week #48 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Well look at me! I'm taking a bit of a break from baking by cooking a savory dish instead! I have been approached by coworkers who are wondering where the baked goods are this week?! And don't I understand that it's the holiday season? Fret not, more baked goods will come. 

I have had some health issues I have been trying to sort out, so little else besides sleep has sounded enticing in recent days. Once my boys are in bed, I: 1. take a bath, 2. sit next to my yummy hubby on the couch, 3. do some blogging, and 4. crawl into bed by 8:30 or 9:00. Such a party animal, aren't I?

If I'm going to make anything in the kitchen right now, it has to happen between 4:30 and 6:00 pm. I attempted this recipe while watching my boys at dinner-time, which is always a true test of multi-tasking. It all worked out. My boys got fed, the house didn't burn down, and the fish was fantastic! 

In a large, deep skillet, melt 2 tablespoons of unsalted butter in 1/4 cup extra-virgin olive oil.

Add to the skillet:

1 small white onion, sliced 1/2 inch thick

One 9-ounce box frozen artichoke hearts, thawed and pressed dry (I used canned and quartered)

1/4 pound shiitake mushrooms, stems discarded and caps quartered

2 carrots, cut into 1/2 inch pieces

2 garlic cloves, thinly sliced

Cook over moderately high heat, stirring occasionally until lightly browned, 7 minutes.

Add:

One 15-ounce can chickpeas, drained

1 cup chicken stock or low-sodium broth

Salt and pepper, to taste

Bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaported, about 5 minutes. 

Stir in:

2 tablespoons flat-leaf parsley, chopped

2 tablespoons chives, chopped

Keep mixture warm.

In a large nonstick skillet, heat 2 tablespoons of olive oil until almost smoking.

Season four 6-ounce skinless cod fillets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they're white throughout, about 3 minutes longer.

Spoon the vegetables into a shallow dish and top with the seared cod fillets. Serve with lemon wedges.

Cod With Artichokes and Chickpeas

Fish cooked and served to perfection!

Contributed by Megan Porta from pipandebby.com.

Published Nov 30, 2011

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Serves: 4

Total time: 45 min

CodArtichokesChickpeas

Ingredients:

  • 2 tablespoons unsalted butter
  • ¼ cup extra-virgin olive oil
  • 1 small white onion, sliced ½ inch thick
  • One 9-ounce box frozen artichoke hearts, thawed and pressed dry
  • ¼ pound shiitake mushrooms, stems discarded and caps quartered
  • 2 carrots, cut into ½ inch pieces
  • 2 garlic cloves, thinly sliced
  • One 15-ounce can chickpeas, drained
  • 1 cup chicken stock or low-sodium broth
  • Salt and freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons snipped chives
  • Four 6-ounce skinless cod fillets
  • Lemon wedges, for serving
Instructions:
  1. In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil. Add the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm.
  2. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Season the cod fillets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they’re white throughout, about 3 minutes longer.
  3. Spoon the vegetables into shallow bowls and top with the seared cod fillets. Serve with lemon wedges.

Delicious Spinach Artichoke Flatbread Pizza Recipe

Delicious Spinach Artichoke Flatbread Pizza Recipe

This post is part of a Foodbuzz Tastemaker program with Sabra. Have you tasted Sabra hummus? If not, you must. It is my absolute favorite brand of hummus, hands down. Sabra hummus and I have a long history. We shared an intense love during my last pregnancy. We hung out together on the couch DAILY (thank you, four months of bed rest)

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Cheesy Spinach Artichoke Dip Recipe

I adore this hot, creamy Spinach Artichoke dip! This classic appetizer is great for a party or before a holiday meal with family. The dip is bursting with all the expected ingredients plus three kinds of cheeses. This is a party staple that your guest will be sure to rave about!

Back in the day, when I attended and hosted many get-togethers, thiswas one of my main party staples. And everybody always raved. I adore this dip. It is almost too dangerous for me to make in these trying-to-lose-baby-weight times because I know I will want to sit and eat the entire batch all by myself. I can usually dig up a few morsels of self-control and at least share a couple bites with with my husband. Aren't I generous?

Preheat oven to 350 degrees F.

In a medium bowl, mix together:

1 8-oz. package cream cheese, softened

1/4 cup mayonnaise

1/4 cup grated parmesan cheese

1/4 cup grated romano cheese

2 cloves garlic, minced

1/2 teaspoon dried basil

1/4 teaspoon garlic salt

Salt and pepper, to taste

Stir in one 14-oz. can of drained, quartered artichoke hearts.

Mash the artichoke hearts with the edge of the spoon as you stir, to break them into smaller pieces. Or you could chop them beforehand, but I'm lazy and the spoon-mashing is a much easier route.

Stir in 1/2 cup frozen chopped spinach, drained.

Transfer the mixture to a small, lightly greased baking dish.

Top with 1/4 cup shredded mozzarella cheese.

Cover and bake in preheated oven for 25 minutes, or until bubbly and lightly browned.

Doesn't this look delicious? Well, it is! Make it and bring it to the next gathering you attend. Everyone will love you for it. New to the world of recipes with artichokes, here is a link on How to Cook and Eat an Artichoke Heart, you can thank me later!

My favorite thing to serve this with is French or Hawaiian bread chunks. It also goes great with crackers or chips.

Spinach Artichoke Dip

This is a party staple that your guest will be sure to rave about!

Contributed by Megan Porta from pipandebby.com.

Published Oct 15, 2010

Print Friendly and PDF

Serves: 2 - 4

Total time: 35 mins

SpinachArtichokeDip"

Ingredients:

  • 1 8oz package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated romano cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspon garlic salt
  • salt and pepper, to taste
  • 14 oz. can of drained, quartered artichoke hearts
  • 1/2 cup frozen chopped spinach, drained
  • 1/4 cup shredded mozzarella cheese
Instructions:
  1. Preheat oven to 350 degrees F
  2. In a medium bowl, mix together cream cheese, mayonnaise, grated parmesan cheese, grated romano cheese, minced garlic, dried basil, garlic salt, salt and pepper.
  3. Stir in one 14 oz can of drained, quartered artichoke hearts. Mash the artichoke hearts with the edge of the spoon as you stir, to break them into smaller pieces. Stir in 1/2 cup frozen chopped spinach, drained.
  4. Transfer the mixture to a small, lightly greased baking dish. Top with 1/4 cup shredded mozarella cheese.
  5. Cover and bake in preheated oven for 25 minutes, or until bubbly and lightly browned.