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Tag Archives: artichoke

ARTICHOKE PARMESAN DIP

08 Wednesday Jul 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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artichoke, cream cheese, dip, mayonnaise, mozzarella, parmesan

My Aunty always thought artichokes never looked or sounded appealing, and consequently, had never tried them. However, anything mixed with cheese and mayonnaise is bound to taste good, so I made this Artichoke Parmesan Dip to give her a sample of the exquisite thistle, and she even asked for the recipe to take home.

ARTICHOKE PARMESAN DIP

artichoke parmesan dip

1 tablespoon olive oil

1/2 an onion, finely chopped

1 (14-ounce) jar of artichoke hearts, drained and chopped

1/2 cup half and half

1/2 cup freshly grated mozzarella cheese

1/2 cup freshly grated parmesan cheese

1/3 cup mayonnaise

4 ounces cream cheese, chopped

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

Heat oil in a medium saucepan over medium heat. Add onion, cook and stir until translucent. Stir in artichoke hearts, half and half, mozzarella, parmesan, mayonnaise, cream cheese, oregano and garlic powder. Cook over medium heat, until cheeses are melted, stirring frequently. Transfer to serving bowl.

Enjoy!

Recipe adapted from Crock Pot Party Foods and Appetizers, November 2013

www.crock-pot.com/

SHRIMP ON SUGARCANE and BLT BITES and CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS and HOT ARTICHOKE DIP

31 Saturday Jan 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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artichoke, bacon, BLT bites, dip, goat cheese, hot, mushroom, phyllo shells, pimento cheese, shrimp, sugarcane, Super Bowl, tomato

The Super Bowl is consistently the most watched sporting event in the world!! The outstanding advertisements, the championship game between the top professional football teams in the country and the spectacular half time show are talked about and anticipated, as much as the food that will be served at the numerous nationwide parties.

Entire websites, magazine articles and newspaper food sections are dedicated to throwing the very best Super Bowl party with the most fabulous football fare.

SHRIMP ON SUGARCANE

shrimp on sugarcane

4 garlic cloves, coarsely chopped

3 tablespoons sugar

2 shallots, coarsely chopped

1/4 cup fish sauce

3 tablespoons fresh lime juice

1 teaspoon freshly ground pepper

2 tablespoons lemongrass paste

1/4 cup vegetable oil, plus more for brushing

24 jumbo shrimp, shelled and deveined

12 sugarcane swizzle sticks

3 tablespoons chopped peanuts

3 tablespoons coarsely chopped cilantro

In a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice and pepper. Add the lemongrass and the 1/4 cup vegetable oil, process to a puree. Arrange the shrimp in a large, shallow glass dish in a single layer and pour the marinade on top, turn the shrimp to coat thoroughly. Cover and refrigerate for 2 hours.

Light a grill (or the broiler on in the oven). Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off most of the marinade. Working with the shrimps natural curl, use a small sharp knife to make 2 slits – one near the tail and one near the head. Thread a sugarcane stick through the slits, the shrimp should lie flat. Repeat with remaining shrimp.

Grill the shrimp over a hot fire (or under the broiler), brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and sprinkle the peanuts and cilantro on top.

Enjoy!

Recipe adapted from Food & Wine, June 2006

www.foodandwine.com/recipes

BLT BITES

BLT BITES

1 pint small gourmet tomatoes, cut in half

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Pimento Cheese Filling

6 slices bacon, cooked and cut into 1-inch pieces

arugula leaves

Using a small knife, carefully cut out centers from both halves of each tomato, discard centers. Sprinkle inside of each tomato half with salt and pepper. Pipe about 1 teaspoon of Pimento Cheese Filling into each tomato half, top with 1 piece of bacon and 1 arugula leaf.

PIMENTO CHEESE FILLING

2 (8-ounce) packages extra-sharp cheddar cheese, shredded and divided

4 ounces cream cheese, softened

1/4 cup mayonnaise

1 (12-ounce) jar roasted red peppers, drained and chopped

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground red pepper

1/2 teaspoon Tabasco sauce

1/2 teaspoon Worcestershire sauce

In the work bowl of a food processor, combine half of the shredded cheddar, cream cheese and mayonnaise, process until combined. Add peppers, and process until combined. Add sugar, salt, black pepper, red pepper, Tabasco and Worcestershire sauce, processing until smooth. Stir in remaining cheddar cheese.

Enjoy!

Recipe adapted from Entertain, Decorate Celebrate Magazine

www.celebratemag.com/

CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS

creamy wild mushroom and goat cheese cups

2 tablespoons olive oil

1/2 cup chopped shallots

2 tablespoons fresh sage

salt and freshly ground black pepper

1 pound mixed mushrooms (such as shiitake, cremini and oyster), chopped

1 1/2 tablespoons minced garlic

1/3 cup sherry

1 teaspoon soy sauce

3 tablespoons sour cream

3 tablespoons half-and-half

1/4 cup goat cheese

2 (2.1 ounce) packages mini phyllo shells

2 tablespoons chopped fresh chives

Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add shallots, and sauté 1 minute. Add sage, salt and pepper to taste, and mushrooms, sauté 4 minutes. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce, cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Season with salt and pepper, stir in sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.

Enjoy!

Recipe adapted from Cooking Light, December 2012

www.cookinglight.com/

HOT ARTICHOKE DIP

hot artichoke dip

Heat oven to 400F. Place 2 garlic cloves, a 14 ounce can of artichoke hearts, drained and coarsely chopped, and 2 chopped green onions in a food processor, process until chopped. Add 1/3 cup grated parmesan, 1/3 cup mayonnaise, 1/4 cup cream cheese, zest from 1 lemon, 1 tablespoon fresh lemon juice, and 1/4 teaspoon crushed red pepper, process until almost smooth. Spoon mixture into a dish coated with cooking spray. Bake for 15 minutes.

Enjoy!

Recipe adapted from Cooking Light, January/February 2013

www.cookinglight.com/

 

BLOOD MARTINI and BONE CRISPS WITH GOAT CHEESE ARTICHOKE SPREAD

31 Friday Oct 2014

Posted by Ceri Wilkin in Appetizers, Cocktails, Recipes

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artichoke, beet, blood, bone, dip, halloween, lime, martini, orange, triple sec, vodka

Happy Halloween!

BLOOD MARTINI

blood martini

juice from one lime

juice from one orange

2 ounces beet juice

1 ounce of vodka (or to taste)

triple sec to taste

Mix lime juice, orange juice, beet juice, vodka and triple sec in a shaker. Shake with ice and strain into a glass. Garnish with lime peel.

Enjoy!

Recipe adapted from New York Metro Recipes

http://nymag.com/restaurants/articles/recipes/bloodmartini.htm

BONE CRISPS WITH GOAT CHEESE ARTICHOKE SPREAD

bone crisps and artichoke dip

1 box refrigerated pie crusts

1 egg, slightly beaten

2 1/2 cups shredded parmesan cheese, divided

8 ounces goat cheese

4 ounces cream cheese

3 tablespoons cream

1/2 teaspoon grated lemon peel

1 teaspoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 (14 ounce) can of artichoke hearts, patted dry and chopped

chopped fresh parsley

Heat oven to 450F. Remove pie crusts from pouches, unroll on work surface. With a bone-shaped cookie cutter, cut out shapes from each crust, discard scraps. Place dough bones on ungreased cookie sheet. Brush with egg. Sprinkle 1 cup of the parmesan cheese in heaping teaspoonfuls over bones.

Bake for 10 minutes or until cheese is melted and crisps are golden brown. Remove from cookie sheet to rack to cool.

Reduce oven heat to 350F. Mix goat cheese, cream cheese, cream, remaining 1 1/2 cups parmesan cheese, the lemon peel, lemon juice, salt and red pepper until blended. Stir in artichokes. Place in baking dish, and bake for 20 to 25 minutes or until golden brown and bubbling. Sprinkle with parsley, serve warm with bone crisps.

Enjoy!

Recipe adapted from Pillsbury Easy Halloween

www.pillsbury.com/recipes/holidays/halloween

HERBED GOAT CHEESE DIP and SWEET PEA CROSTINI and SPRING VEGETABLE AND GOAT CHEESE DIP

18 Tuesday Jun 2013

Posted by Ceri Wilkin in Dips

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artichoke, asparagus, crostini, goat cheese, herbed, lemon, spring vegetable, sweet pea

There have been several occasions lately that involve visiting friends, bearing an appetizer and a bottle of wine – perhaps something to do with the warmer weather, longer days, and kids being out of school.
The essence of these gatherings is always to relax and have fun and catch up with a gorgeous group of ladies – apparently I have my own theme going that includes toasted baguette and goat cheese.
HERBED GOAT CHEESE DIP
In a medium bowl, beat 2 tablespoons of whipping cream until thickened. Stir in 3.5 ounces of crumbled goat cheese, 1/4 cup of snipped herbs (I used oregano, parsley, dill and tarragon), a finely chopped shallot, finely grated peel from one lemon, and a clove of minced garlic. Stir to combine, season to taste with salt and freshly ground black pepper. Thin with additional cream if desired.
Serve with toasted baguette slices.
Enjoy!
Recipe adapted from Better Homes and Gardens, March 2013
www.bhg.com/recipes/‎
SWEET PEA CROSTINI

1 14 ounce package frozen sweet peas, thawed
3 garlic cloves, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and freshly ground pepper to taste
french baguette slices, toasted
1/2 cup crumbled goat cheese

Place peas and garlic in a food processor, add olive oil and lemon juice, season with salt and pepper to taste. Cover and chill 2 hours.
Spoon pea mixture onto toasted baguette slices, sprinkle with goat cheese.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Recipes

SPRING VEGETABLE AND GOAT CHEESE DIP

1 cup 3/4 inch pieces asparagus
2 tablespoons unsalted butter
1 cup chopped leeks
2 tablespoons flour
1 1/4 cups whole milk
1 cup grated cheddar
salt and freshly ground black pepper
1 (14 ounce) can of chopped artichoke hearts in water, drained
1/2 cup peas
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1/2 teaspoon finely grated lemon zest
6 ounces crumbled fresh goat cheese, divided

Heat oven to 450F.
Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, let cool.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour, gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened, remove from heat. Add cheddar, whisk until cheese is melted and mixture is smooth. Season to taste with salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, parsley, lemon zest and 4 ounces of crumbled fresh goat cheese.
Transfer mixture to a baking dish, arrange asparagus tips on top and dot with another 2 ounces of goat cheese. Bake until golden brown and bubbling, 15 to 20 minutes. Let rest for 5 minutes before serving.
Enjoy!

Recipe adapted from Epicurious
http://www.epicurious.com/recipes/food/views/Spring-Vegetable-and-Goat-Cheese-Dip-395040

ARTICHOKE SPREAD

16 Tuesday Apr 2013

Posted by Ceri Wilkin in Appetizers, Dips

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Tags

artichoke, garlic, healthy, roasted, spread

There is something truly marvelous about a Friday afternoon, when it is pleasant enough to be outside, but not yet too hot, the entire weekend ahead to be enjoyed. Gathering together friends for a quick catch up and a glass of wine before dispersing to the various activities the evening has to offer.
Even though there is currently not a Friday in sight, I just finished up this flavorful artichoke spread, left over from the last happy hour, recalling memories of the relaxing wonderful time, and the excellent start to a busy, fun weekend.

ARTICHOKE SPREAD

1 bulb garlic
1 tablespoon olive oil, plus more for drizzling
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 14 ounce can of artichoke hearts
1 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped
roasted carrots and bread to serve

To roast garlic, heat oven to 350F. Trim off the top of the garlic bulb to expose the cloves. Peel away the excess skin from the sides of the bulb. Place the garlic bulb in a shallow baking pan and lightly drizzle the top of it with olive oil. Sprinkle with salt and pepper. Cover with foil and bake for 40 minutes until cloves are soft and lightly brown on top. Squeeze the cloves to remove the soft garlic from the bulb.
Place the garlic, 1 tablespoon of olive oil, artichoke hearts, parsley, oregano, salt and pepper in a food processor. Process until smooth. Re-season to taste.
Enjoy!

Recipe adapted from Shape, April 2004
www.shape.com/healthy-eating/healthy-recipes

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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