Saturday, September 24, 2011

Jeremy's on the Hill artichoke and potato au gratin

Friday, September 23, 2011

Baked Spinach Artichoke Yogurt Dip

From the National Dairy Council
This healthier version of Baked Dip is sure to please during the big games this weekend!

1 (14-ounce) jar Cara Mia Artichoke Hearts, drained and  chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container low-fat plain yogurt
1 cup shredded part-skim, low-moisture Mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tablespoons chopped red pepper

Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake at 350 degrees Fahrenheit for 20-25 minutes or until heated through and sprinkle with red peppers. Serve with toasted bread or whole grain crackers.

Recipe created by 3-Every-Day™ of Dairy.
Nutritional Facts
Calories: 80
Total Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 220 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 7 g
Dietary Fiber: 1 g
Monday, September 12, 2011

Romantic Chicken With Artichokes And Mushrooms

We found this recipe and had to make it ourselves. We tweaked it a bit and it was delicious.

4 skinless, boneless chicken breast halves salt and pepper to taste
1 tablespoon STAR Extra Virgin Olive Oil
1 tablespoon butter
1 (14.75 ounce) jar CAR Mia marinated artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon STAR Capers

1.) Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat.

2.)Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.

3.) Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender.

4.) Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.

5.)Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately
Wednesday, September 7, 2011

Chipotle Artichoke Dip

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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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