Wednesday, January 26, 2011

Try the Scottos’ tangy and tasty citrus meals

Visit msnbc.com for breaking news, world news, and news about the economy

Sunday, January 23, 2011

Stone Crab and Artichoke Dip


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You've invited a bunch of friends over to watch the games this weekend. That also means you're going to have a half dozen hungry guys and gals in your living room and if you don't feed them they're going to start eating the furniture around halftime.  Make this seriously simple recipe for stone crab and artichoke dip that chef, author and radio host Linda Gassenheimer shared with us from her new book, The Flavors of the Florida Keys and bring a little Keys flavor to gametime. 
 


Friday, January 21, 2011

Quick & Easy Appetizer Recipe: Layered Sun Dried Tomato & Artichoke Spread

Thursday, January 13, 2011

Artichoke Sun-Dried Tomato and Lots of Cheese Muffins

Picture from Baking Obession

We love this post on Baking Obsession!  Check out Vera's great use of leftovers into flavor-filled muffins.

Click here to read all the details!
Wednesday, January 12, 2011

Artichoke Chicken With Roasted Potatoes Recipe

Thursday, January 6, 2011

Spinach and Artichoke Wrap


Ingredients

1 can (15 ounces) artichoke hearts packed in water, well drained
2 whole-wheat sandwich wraps (12-inch)
8 provolone cheese (4 ounces)
1 red bell pepper (ribs and seeds removed), cut into strips
1 cup baby spinach, packed
Coarse salt and ground pepper

1. Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
2. Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling. Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.

Courtesy: Everyday Food - PBS.org
Watch the full episode. See more Everyday Food.
Tuesday, January 4, 2011

Artichoke, Tomato And Basil Sauce

Ingredients

1 jar (6.5 oz.) CARA MIA Marinated Artichoke Hearts, diced (reserve marinade)
4 tomatoes (diced) or 1 lb. Roma tomatoes, diced
¾ cup chopped fresh basil
2 cloves of garlic, minced

Directions

In a bowl, combine diced tomatoes, chopped fresh basil and diced Cara Mia Marinate Artichoke hearts. Add minced garlic to the mixture. Mix in reserved marinade. Cover and let stand at room temperature for 1 hour to allow flavors to blend. Add salt and pepper to taste.

Keep in refrigerator for up to 3 days. Excellent on crackers, bread or tossed with pasta
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About Me

Cara Mia
Cara Mia brand was started by an artichoke grower co-op in 1955, in the “artichoke capital” of the world, Castroville, CA. The co-op opened as a freezer operator with the intent of providing consumers another means to enjoy the edible thistle all year around. The venture proved so successful that a marinating line was added in 1958. Soon sales of the marinated produce far surpassed the frozen line as consumers enjoyed the proprietary marinade that dressed the tender leaves. The Borges Group acquired Cara Mia and its proprietary spice mix/marinade recipe in 2001. Today Cara Mia is the #1 selling brand of marinated artichokes. Look for them, and the other Cara Mia marinated vegetable items, in the Produce Dept.
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