Monday, April 8, 2013
Cara Mia Sun Dried Tomato Spirals
9:19 AM | 
Posted by
Cara Mia
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| Sun-Dried Tomato Spirals |
These rolls go great with salad or soup.
Ingredients
For the dough:
1 pkg. dry yeast
1 cup warm water
1 tsp. sugar
1tsp. salt
2 tbsp STAR Original Olive Oil
2 1/2 cups flour
For the filling:
2 cups shredded Mozzarella cheese
½ cup sliced black olives
1 TBL dried basil
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| Click Here to Buy |
Directions
Preheat the oven to 425 degrees.
In medium bowl, dissolve yeast in warm water then add sugar,
salt, olive oil, and 2 cups flour.
Mix well then slowly add up to another ½ cup flour while
lightly kneading the dough in the bowl.
Cover bowl with a towel and let rest 15 minutes.
On a well floured surface, pat and roll dough into a 12” by
16” rectangle.
Use your hands to spread tomatoes and their oil evenly over
the dough to within 1 inch of edges.
Sprinkle on the Mozzarella, black olives, and basil.
Carefully roll the dough up from the long side, pinch seam
together to seal and pinch ends closed.
Place seam side down on oiled baking sheet and place in
fridge for ½ hour.
Use a sharp knife to saw 1” slices, then place them flat on
an oiled baking sheet about an inch apart.
Bake for 18 to 20 minutes until golden.
Makes about 16
Monday, March 18, 2013
Chicken with Artichokes and Asparagus
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This chicken recipe filled with Spring Flavors. We love that it is a one dish meal and can be prepared ahead of time.
Makes 4-6 Servings
Prep and cooking time 40 min
Ingredients
1 large bunch asparagus
1 cup cherry tomatoes, cut in half
1 6.5oz jar Marinated Cara Mia Artichokes
4-6 skinless, boneless small chicken breasts
1 leek, white and green part only, sliced
6 pieces Pancetta, uncooked & chopped
1/2 cup chicken stock
Oregano, thyme, basil, salt & pepper, garlic powder, to taste
cooking spray
Directions
Preheat the oven to 400 degrees F. Prepare a 9 x 13 inch baking dish by spraying oil on the bottom and sides.
Wash 1 bunch of asparagus and trim the bottom 1/4 – 1/3 of the stalks and arrange in the bottom of the baking dish.
Place chicken over the asparagus in the dish. Then top with Marinated Cara Mia Artichokes (with the marinade) and sliced leeks over the chicken.
Pour the cup chicken stock into the bottom of the pan to add moisture while cooking. Sprinkle the entire dish generously with salt & pepper, oregano, thyme, basil, and garlic powder.
Cover with foil and bake in the oven for 30-35 minutes or until the chicken is cooked through. Remove the foil and place the dish in the broiler for 3-5 minutes to brown the top of the dish.
This recipe was based on a recipe from The Fit Cookie
This chicken recipe filled with Spring Flavors. We love that it is a one dish meal and can be prepared ahead of time.
 |
| Chicken with Artichoke and Asparagus |
Makes 4-6 Servings
Prep and cooking time 40 min
Ingredients
1 large bunch asparagus
1 cup cherry tomatoes, cut in half
1 6.5oz jar Marinated Cara Mia Artichokes
4-6 skinless, boneless small chicken breasts
1 leek, white and green part only, sliced
6 pieces Pancetta, uncooked & chopped
1/2 cup chicken stock
Oregano, thyme, basil, salt & pepper, garlic powder, to taste
cooking spray
 |
| Click Here to Buy |
Preheat the oven to 400 degrees F. Prepare a 9 x 13 inch baking dish by spraying oil on the bottom and sides.
Wash 1 bunch of asparagus and trim the bottom 1/4 – 1/3 of the stalks and arrange in the bottom of the baking dish.
Place chicken over the asparagus in the dish. Then top with Marinated Cara Mia Artichokes (with the marinade) and sliced leeks over the chicken.
Pour the cup chicken stock into the bottom of the pan to add moisture while cooking. Sprinkle the entire dish generously with salt & pepper, oregano, thyme, basil, and garlic powder.
Cover with foil and bake in the oven for 30-35 minutes or until the chicken is cooked through. Remove the foil and place the dish in the broiler for 3-5 minutes to brown the top of the dish.
This recipe was based on a recipe from The Fit Cookie
Wednesday, November 21, 2012
Healthier Artichoke Spinach Dip Recipe
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This recipe is SO good your guest won't realize that it is lower and fat and calories than the traditional version!
PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES SERVES: 10
INGREDIENTS
10-ounce frozen spinach slightly defrosted
1 (14-ounce) jar Cara Mia marinated artichoke hearts, drained and chopped
6 ounces (3/4 block) 1/3-less-fat cream cheese, softened
6 ounces (3/4 block) fat-free cream cheese, softened
1/2 cup fat-free sour cream
1 1/2 cups part-skim mozzarella, shredded
1/4 teaspoon freshly ground black pepper
3 garlic cloves, crushed (not minced)
6 tablespoons shredded parmesan cheese, divided
INSTRUCTIONS
Preheat oven to 350°F.
In a large mixing bowl, combine the cream cheeses with a potato masher. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the parmesan. Stir everything until thoroughly combined.
Pour mixture into a 1 1/2 quart baking dish. Sprinkle remaining 1/4 cup of Parmesan on top. Bake 30 minutes, or until parmesan is melted dip is all bubbly. Remove from oven and give it a minute or two to cool down. Serve with crackers, baked tortilla chips or baguette.
This recipe is SO good your guest won't realize that it is lower and fat and calories than the traditional version!
TOTAL TIME: 40 MINUTES SERVES: 10
INGREDIENTS
10-ounce frozen spinach slightly defrosted
1 (14-ounce) jar Cara Mia marinated artichoke hearts, drained and chopped
6 ounces (3/4 block) 1/3-less-fat cream cheese, softened
6 ounces (3/4 block) fat-free cream cheese, softened
1/2 cup fat-free sour cream
1 1/2 cups part-skim mozzarella, shredded
1/4 teaspoon freshly ground black pepper
3 garlic cloves, crushed (not minced)
6 tablespoons shredded parmesan cheese, divided
INSTRUCTIONS
Preheat oven to 350°F.
In a large mixing bowl, combine the cream cheeses with a potato masher. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the parmesan. Stir everything until thoroughly combined.
Pour mixture into a 1 1/2 quart baking dish. Sprinkle remaining 1/4 cup of Parmesan on top. Bake 30 minutes, or until parmesan is melted dip is all bubbly. Remove from oven and give it a minute or two to cool down. Serve with crackers, baked tortilla chips or baguette.
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