Friday, May 27, 2011

Chicken a la Elizabeth


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This recipe came in from one of our customers,  Elizabeth Keyes, and we were so excited to try it out!  

Here is what you need:
Boneless Chicken Breasts (get as many pieces as you need)
2 slices Provolone cheese per chicken Breast
3 oz of Cara Mia Marinated Artichokes per chicken Breast

Preheat over to 350 degrees. On a rimmed baking sheet, toss chicken with salt and pepper. Bake, turning chicken halfway through, until browned, 30 minutes.  Take chicken out of the oven and top with Cara Mia Marinated Artichokes and Cheese.  Cook for 10 more minutes. (An instant-read thermometer should register 160 degrees.) 


We served this with sauteed vegetables, and know you will enjoy this recipe just as much as we did.  Thank you Elizabeth!




Thursday, May 26, 2011

Artichoke and Penne Salad with Sun Dried Tomato Pesto Dressing

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This recipe is a great side dish to bring to this weekends BBQs!

Ingredients
Pesto Dressing
2/3 cup fresh basil leaves
3 tablespoons grated Parmesan cheese
2 tablespoons drained CARA MIA Sun Dried Tomatoes*
1/3 teaspoon minced garlic
1/4 cup STAR Extra Light Olive Oil

Salad
1 cup (3 ounces) uncooked multi-grain penne
4 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 1 cup)
1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water, drained
2 green onions, sliced
3 tablespoons freshly grated Parmesan cheese; for garnish

Directions

For dressing, combine all ingredients in food processor and blend well. Set aside.

Cook pasta as directed on package; adding beans 7 to 5 minutes before end of cook time. Continue to cook until pasta is al dente and beans are just crisp-tender. Drain thoroughly. Stir in enough pesto to coat well. Set aside to cool. Finally, add drained artichoke hearts and one-half sliced onions; toss with remaining dressing. Store in refrigerator; warm to room temperature to serve.

To serve, turn into large lettuce-lined salad bowl or divide among lettuce-lined individual salad plates. Sprinkle with Parmesan and remaining green onions.

Makes 1/3 cup dressing

Cooking Tips

For plain pesto dressing, substitute 2 tablespoons pine nuts for tomatoes.

Servings
Monday, May 23, 2011

Antipasto Platter How To/Recipe Video - Laura Vitale

Tuesday, May 10, 2011

Miss Piggy, we are here to help!

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"These things are just plain annoying. After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. Have the shrimp cocktail instead." - Miss Piggy

Don't worry Miss Piggy!  We know you are much too busy so we do all the work for you and you just get to enjoy!
Wednesday, May 4, 2011

To Your Health Tomato Basil Artichoke Salad

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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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