We enjoyed this delicious appetizer at a party we attended last night. It was just one of many. Juanita shared the recipe and I wanted to pass it on. This is great if you are looking for something new to take to a party. Recipe comes from Taste of Home.
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
Crackers, breadsticks and/or French bread
Juanita used bagel chips and they worked great.
In a large bowl, combine the first nine ingredients. Transfer to an 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly and lightly browned. Serve with crackers, breadsticks and/or French bread. Yield: 6 cups.
Nutrition Facts: 1 serving (2 tablespoons) equals 88 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 232 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.
Also, today is the last day of the $5 cookbook sale.
I love finding new pasta recipes, sharing them and being on the receiving end as well. So if you have any, please pass them on. This one is on the Cascadian Farms website. Check out their website for other delicious recipes and maybe even a coupon or two.
10 ounces dry pasta of your choice, cooked al dente
3 organic artichokes
1 bunch organic asparagus
1 ½ organic lemons
2 garlic cloves, minced
4 tablespoons olive oil
¼ cup organic cream
¾ cup organic feta cheese crumbles
Salt and pepper
Halve artichokes. Fill a medium-sized bowl with water and squeeze ½ lemon into the water. Soak artichokes in the lemon water. Bring a pot of water to a boil. Cut the very tips off the artichokes. Transfer the artichokes to the boiling water and boil for 12-15 minutes until tender. Remove from water and drain.
Heat grill to medium heat. Melt butter and mix with juice from ½ a lemon, a pinch of salt and cracked pepper. Place artichokes and asparagus on the hot grill. Brush with melted butter mixture and turn the vegetables frequently. Cook for 8-10 minutes until slight char starts to form. Remove from grill. Cut asparagus into one-inch pieces. Pull large green petals off the artichoke and set into a small serving bowl. Quarter the hearts and remove the bitter purple insides.
In a large skillet, heat olive oil over medium heat. Add minced garlic. Sauté for 30-45 seconds and immediately add asparagus pieces and artichoke hearts and juice from remaining ½ lemon. Stir to coat with oil and garlic. Toss in pasta. Add heavy cream and feta. Stir until feta starts to melt and cream is warm. Remove from heat. Serve immediately. Serve asparagus petals with easy garlic aioli (recipe below) on side.
Makes 4 servings.
Easy Garlic Aioli
¼ cup olive oil mayonnaise
1 garlic clove, minced
¼ teaspoon dijon mustard
½ teaspoon lemon juice
Use a mortar and pestle to smash garlic into a fine paste. Transfer to a bowl. Mix in mayonnaise, mustard, lemon juice and pepper with the garlic. Serve.