Monday, March 28, 2011

Chicken with Artichokes

Amazing Taste Chicken with Artichokes:

Tuesday, March 22, 2011

6 Must Have Kitchen Gadgets!

Visit for breaking news, world news, and news about the economy

Monday, March 21, 2011

Grilled Cajun Steak with Chick Pea and Artichoke Salad - Easy Recipe!

Thursday, March 17, 2011

Cream of Artichoke Soup

print recipe | close window


1 jar (6.5 oz.) CARA MIA marinated artichoke hearts
1 cup thinly sliced celery
1/4 cup chopped onion
1/2 cup water
1 chicken bouillon cube, crumbled
2 tsp. cornstarch
3/4 tsp. salt
2 cups half and half
1 Tbs. lemon juice
1 Tbs. chopped pimiento
1 Tbs. chopped parsley


Drain marinade from artichokes; cut larger ones in halves. Spoon off 2 tablespoons of the marinade into a saucepan. Add celery and onion. Sauté just until tender-crisp. Add water and bouillon cube. Cover and simmer 10 minutes. Stir cornstarch and salt into half-and-half. Add to hot mixture. Cook, stirring, until mixture boils and thickens slightly. Add artichokes to soup, and heat. Stir in lemon juice, pimiento and parsley.


Monday, March 14, 2011

To Your Health Tomato Basil Artichoke Salad

Thursday, March 10, 2011

Artichoke Spinach Squares

From STAR Fine Foods


1 jar (14.75 oz.) CARA MIA marinated artichoke hearts, drained and chopped
1 bunch fresh spinach
2/3 cups brown rice
4 eggs
2/3 cup milk
2 Tbs. butter
2 Tbs. onion, chopped
2 Tbs. parsley, chopped
1 tsp. salt
freshly ground pepper
2 cups cheddar cheese, shredded


Preheat oven to 325 degrees.
Cook spinach, drain, and chop
Cook brown rice. While cooking, melt butter, then beat eggs with milk and add melted butter, chopped onion, parsley, salt, and pepper. Mix well.
Stir in rice with spinach, artichokes, and cheese.

Turn into a greased 9-inch cooking dish, and bake for 30 to 45 minutes. Cut into squares before serving.
Monday, March 7, 2011

Artichoke Chicken with Mushrooms

Thursday, March 3, 2011

Shrimp Espanol


9 oz. CARA MIA artichoke hearts packed in water
1 cup sliced celery
1/2 cup chopped onion
1 Tbsp. STAR Extra Virgin Olive Oil
1 (15 oz.) can tomato sauce
1/2 cup water
1/2 tsp. salt
1/2 tsp. oregano, crumbled
1/8 tsp. thyme, crumbled
1/4 tsp. pepper
1 Tbsp. vinegar
2 cups cooked large shrimp
Hot cooked rice


Cook celery and onion in oil in skillet until tender-crisp, but not browned. Stir in tomato sauce, water, salt, herbs, pepper and vinegar. Add artichoke hearts; bring to a boil. Simmer, covered 10 minutes. Add shrimp, and cook 5 minutes longer, uncovered. Serve over hot cooked rice.


Related Posts Plugin for WordPress, Blogger...
Sign up for Cara Mia Products Newsletters

* required


Email Marketing by VerticalResponse

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.
View my complete profile
Powered by Blogger.