artichokes

Saints and Super Bowl Food!!!

// 19 Comments

908

Can you tell who I am pulling for?!
For the Super Bowl I have to go with some old school classics, nothing to frilly for the boys and the kids!

Pigs in Blankets: sauté onions & red peppers and roll with the lil smokies in crescent rolls 
Artichoke Dip
2- 14 oz cans artichoke hearts
1 c mayo
1 c parmesan cheese
1 tsp garlic
2 tsp Worcestershire sauce
Mix everything together, pop in 350 oven for 30mins
Carolina Salsa
2 cans black beans, drained & rinsed
1 cucumber, seeded & chopped fine
1 red onion, chopped fine
2 cans mexicorn, drained & rinsed
1/3 to 1/2 c balsamic vinegar
2 Tb sugar
Toss everything together and place in fridge for at least 2 hrs, better if you can do it the night before. Guest will love a little something different!
Curry Dip
1 c mayo
1 tsp curry powder
1/2 Tb lemon juice
1 Tb grated onion (opt)
1 red pepper (to serve dip in, again opt)
Whip all the ingredients up and chill, again over night is preferred. Serve with steamed fresh asparagus or any veggies you like. 
Mexi Dip
Must have at all sporting events! (per Hubs)
1 sm box Velveeta Mexi Cheese
2jars fav salsa (Herdez)
1 can chopped green chiles
1/3 lb sausage, browned
1 can black beans, drained & rinsed
Throw everything in the crock pot, set on low and let it go!
Almost forgot about the sweets! Go HERE for my Fav Frosting.
P2011854
Hope everyone has a great Super Bowl and that we don’t get SNOWED in!!! GO SAINTS!!
For more great Super Bowl Recipes Go HERE!
URS

Birdie’s Pasta

// 1 Comment

I know, I am on this major Pasta Kick and I have all the ingredients in the fridge/pantry so tonight this is dinner! It is one of my faves! I get rave reviews everytime I fix it and it is one of Hubs all time favs. It is super easy to turn the leftovers into a yummy soup!
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
2 cups chicken broth

1/2 cup dry white wine
8 ounces fusilli pasta
1/4 cup shredded Parmesan
2 Tb chopped fresh basil leaves
2 Tb chopped fresh Italian Parsley
4 ounces goat cheese, crumbled
S & P to taste

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 10 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 6 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Top with goat cheese. Season, to taste, with salt and pepper.

Check out more great Pantry Inspired Recipes HERE!

Not your Mama’s Breakfast Casserole

// 3 Comments

This is my first time participating in Ultimate Recipe Swap and I am so excited. First off, I am stoked that she picks a theme for each swap. Second, I LOVE this recipe and am so excited to be sharing it hopefully with new friends!! This is a breakfast/brunch casserole that I had at a “Going Away Breakfast” after a friends wedding. I of course have had to guess what it was and this is a very good “copy” of her original dish.

Goat Cheese, Artichoke & Ham Breakfast Casserole
2 cups milk
1/4 c evoo
1 loaf sour dough bread, cubed (I use Peppridge Farms)
1 1/2 c cream
5 eggs
salt, pepper & garlic to taste
1/2 tsp nutmeg
1 (12oz) pkg goat cheese, crumbled
1 tsp thyme
1/2 lb cooked ham, diced
3 (6oz) jars marinated artichokes, chopped
1 c swiss cheese, shredded
Whisk milk & oil in lg bowl. Add bread, let stand until liquid is absorbed apx 10 min. Whisk cream- nutmeg add goat cheese in sm bowl mix remaining spices; in a 13 x 9 greased casserole, place 1/2 bread mix, top with ham, artichokes, herb mix & cheese. Pour 1/2 cream on top and repeat. Bake uncovered at 350 for 60-90 mins until casserole is firm.

For more yummy Breakfast Recipe ideas check out www.lifeasmom.com