Friday, March 16, 2012

Chicken Elizabeth

This recipe came in from one of our customers, Elizabeth Keyes, We wanted to re-post it as it is one of our favorites.
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Check Elizabeth
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!
Monday, March 5, 2012

White Pizza with Artichoke Hearts

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1 cup shredded mozzarella cheese
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 teaspoon STAR Originale Olive Oil
1/2 teaspoon dried oregano leaves, crumbled
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1/8 teaspoon salt
8 cherry tomatoes, quartered
1 jar (14.75-ounce) CARA MIA Marinated Artichoke Hearts, drained
1 can (4.25-ounce) sliced black olives, drained
1 cup (4 ounces) crumbled Feta cheese
3/4 cup (2 ounces) grated Swiss cheese
2 ounces sliced Danish Havarti cheese
1 tablespoon fresh basil leaves, chiffonade
1 prepared thin pizza crust

Prepare and measure all ingredients. Oil a large cookie sheet or 12-inch round pizza pan and dust with cornmeal; spread prepared crust evenly on cookie sheet or trim and fit to pizza pan.

Sprinkle mozzarella evenly over crust. Sauté onion and garlic in oil until onion is transparent, about 3 minutes; stir in seasonings and sprinkle over cheese. Arrange tomatoes and artichoke hearts on top. Layer with Feta and Swiss cheeses, Havarti slices and olives. Sprinkle basil over all and bake at 400˚F for 8 to 10 minutes, until crust is lightly brown and cheeses are melted.

Serves 8
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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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