Pan Fried Artichoke Hearts

Artichoke hearts alone can make me a very happy person! It’s a known fact that they are the best part of the artichoke!! Coat them in breadcrumbs, fry ’em up and serve with a dipping sauce; I’m ready to party!

I always loved these as a kid and I love them as an adult. It is the perfect appetizer for any occasion. I think they are sort of fancy and have always thought of it as a Christmas Eve or New Year’s Eve sort of appetizer.

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If you are eyeing my mom’s bread dish like I was, I found some that are similar. Her platter is from years ago!

Large Banana Leaf Platter

Wood Leaf Serving Tray

Pan Fried Artichoke Hearts

Ingredients

Directions

  1. Drain artichokes and pat until completely dry.
  2. In a coating tray, crack the egg in one tray and whisk.
  3. Put the breadcrumbs in a separate tray.
  4. Toss each artichoke heart in the egg and then coat with breadcrumbs.
  5. Put them aside until all are done and you are ready to fry.
  6. In a large skillet put enough oil so that it is about 1 inch high. Heat on medium high heat.
  7. When oil is ready, put several artichoke hearts in the skillet and let them brown.  When they are browned on the one side, turn them over with tongs and let them brown on the other side.
  8. When you remove them, place them on a paper towel lined dish.
  9. When all the artichoke hearts are done put them on a serving platter and serve with a Simple Crushed Tomato Sauce for dipping.

Enjoy!


If you liked this, you will love…

Roasted Peppers with Garlic

Broccoli Rabe

 

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Stuffed Mushrooms

This is the item that will never be removed from our Thanksgiving menu. This has been on the Thanksgiving menu in our family for generations. They are amazing. We devour them that day and they are even better leftover. I have to make 50-60 mushrooms for about 8 people! These are also great to serve on Christmas Eve or New Year’s Eve. They look fancy and everyone will love them!

The key is to get large, fresh, white mushrooms. Sometimes the large ones are hard to find, but keep looking…  It is worth the search.

***You can do all the prep work the day before. Cover tightly in the fridge until ready to bake.***

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Stuffed Mushrooms

Ingredients

  • 50-60 large, white mushrooms
  • 2 cups of Italian seasoned bread crumbs
  • 2 cups of grated pecorino romano cheese
  • 8 garlic cloves, minced
  • 1 big bunch of Italian parsley, rinsed and chopped
  • Olive Oil
  • salt and pepper

Directions

  1. Use a wet paper towel or clean dish cloth to wipe the dirt off of every mushroom. (This is the best way to get the dirt off. If you don’t have the patience for that, you can rinse them in a strainer. But you must dry them immediately since they soak up all the water.)
  2. Remove all the stems of the mushrooms while washing the dirt off. Set aside and finely chop about 1 cup of the stems.
  3. In a large bowl, add the breadcrumbs, cheese, garlic, parsley, mushroom stems and about 5 tablespoons of olive oil. Mix ingredients together. Season with salt and pepper and mix again.
  4. Preheat oven to 400 degrees.
  5. Stuff each mushroom with stuffing mixture.
  6. Place mushrooms on a large baking sheet that is drizzled with olive oil.
  7. Drizzle more olive oil on top of the mushrooms.
  8. Bake for 25-30 minutes. Mushrooms should be brown and tender.


Here are some other great holiday dishes:

Grandma’s Stuffing

Mashed Potatoes

Butternut Squash Soup

 

 

Butternut Squash Soup

Thanksgiving is one of my favorite holidays. I love the food, the traditions we pass on from year to year, and the weather in Florida is perfect.

I usually do my food shopping and cooking for several days before. Once the cooking begins, it feels like it never ends. I always say it’s one of the hardest holidays to have because of all the dishes to make, but it is so worth it!

This recipe for butternut squash soup is not a tradition. It hasn’t been passed on from generation to generation, but it should be passed on. It is the perfect appetizer for a small crowd on Thanksgiving Day. I have made it a couple of times on Thanksgiving and everyone enjoyed it. It is really simple to make, healthy and so good! I usually serve this with roasted asparagus and stuffed mushrooms(recipes coming soon) before Thanksgiving dinner.

Traditions can be started at anytime. I love looking back on the pictures below. This was the first time I started the tradition of butternut squash soup. I remember it like it was yesterday! My sister and her husband were visiting from New York and both of my grandmas were still with us. We laughed the whole day, especially since my Mom’s mom and my Dad’s mom bickered all day. And when I served the soup to my 100 year old Grandma she laughed and said, “What is this sh**?”

I am so thankful for those fun memories.

Adapted from Food Network Kitchen(I’ve changed very little since it is perfection!)

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Butternut Squash Soup

Ingredients

  • 3 tablespoons for extra virgin olive oil
  • 1 onion, sliced thin
  • 4 cloves of garlic, smashed
  • 2 fresh sage leaves
  • 2 teaspoons of salt
  • freshly ground pepper
  • 1 can of peeled plum tomatoes
  • 2-3 pounds of butternut squash(you can buy it in the produce section of your supermarket already peeled and chopped)
  • 4 cups of low sodium chicken broth
  • 1 teaspoon of balsamic vinegar
  • grated pecorino romano cheese

Directions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, sage, 1 teaspoon of salt and season with pepper.
  3. Cook for about 10 minutes until tender.
  4. Add the garlic and cook for two more minutes.
  5. With a slotted spoon, take 3 tomatoes from the can and place in the pot.
  6. Break up with a wooden spoon and cook for about 7 more minutes.
  7. Add the squash and the rest of the salt.
  8. Cook until the squash is tender(about 15 minutes).
  9. Add the chicken broth and 2 tablespoons of the sauce that is in the can of tomatoes.
  10. Simmer and cook uncovered for about 20 minutes.
  11. Set aside to cool for about 10 minutes.
  12. Use the immersion blender and blend until smooth.
  13. Stir in the vinegar(which is the perfect addition to this soup!)
  14. Ladle into individual bowls and top with grated cheese.

BTW, this can be made a day before and heated when ready to serve!


If you like this recipe you will love:

Colonial Pumpkin Pie

Apple Cake🍎

Broccoli Rabe

Roasted Peppers with Garlic

Summer Salad

Summer is almost over in Florida and my sisters are not happy with me because I’m already discussing school. In Long Island they are still in the middle of their best summer weather and they don’t want to even think about moving forward to the fall and winter months. So for all of you that are still enjoying your summer, here’s a summer salad that my sister Ali makes. It really can only be enjoyed during the summer because that’s when the watermelon is perfect!

By Alexandra Salvatore

I wanted to emulate one of my favorite appetizer salads I’ve been going crazy over. In Long Island we wait all winter for warm weather and summer fruits. This salad is on almost every menu on the East end of Long Island and all are done with their own twist.

It contains all of my favorite things – watermelon, feta cheese and a peppery, crunchy green like arugula. You can also use baby spinach for a less bitter green. You can also crumble the feta for a less intense salt/cheese flavor. I use the balsamic glaze pictured. I’ve actually used that glaze for many other things like a simple mozzarella and tomato salad. I would suggest having one in the house. You can get it at Costco or an Italian market. It doesn’t have a close expiration date which is great too. Enjoy this refreshing and savory salad. It would be a great thing to serve as an appetizer or even as a side salad with a fish entree. 🐠🍉🧀

Summer Salad

Ingredients

  • a bag of arugula or baby spinach
  • a seedless watermelon(about 4-6 pieces cut into thick triangles)
  • a block of imported feta(in water), cut into rectangular chunks(can crumble as well)
  • balsamic glaze
  • salt and pepper
  • (Optional) – chopped pistachios to sprinkle over the greens before the feta

Directions

  1. On a large platter lay out the chunks of watermelon.
  2. On top of the watermelon, place a handful or two of arugula or spinach.
  3. Then top it with the chunks of feta cheese.
  4. Drizzle with the balsamic glaze and sprinkle with salt and pepper.

Enjoy!

Other Blogs by Ali:

Ali’s Beauty Tips

Mac Eyeshadow

A trip to the Pork Store

Ali’s Favorite’s

Get Swim Suit Ready or NOT!

Shoepeg Corn Salad

I got this recipe from my sister Ali.  She got it from one of her friends.  When they make it, they serve it as a dip along with Tostitos or some sort of corn chip.  This is also a great side dish for a summer gathering.   It’s sooo good and refreshing.  It’s hard to stop eating it once you start.  I had no idea what shoepeg corn was or where to find it until I made this!  FYI, it’s just a can of Green Giant corn that’s shaped like a shoepeg!  I found it at Publix…

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Shoepeg Corn salad

Ingredients

  • 2 cans of white shoepeg corn, drained
  • 1 can of reduced sodium black beans, rinsed and drained
  • 1 red bell pepper diced small
  • 1 orange bell pepper diced small
  • 1/2 of a small red onion diced small
  • a bunch of cilantro chopped
  • 1/2 cup of safflower oil(it calls for vegetable oil but I don’t use vegetable oil due to the fact that it is not the healthiest option)
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of sugar(Yep, but it makes it soooo good.  You can use less if you prefer or none.  Still will be delicious!)

Directions

  1. Put the first 6 ingredients in a large serving bowl and stir gently until combined.
  2. Add the oil, vinegar and sugar.
  3. Stir gently until combined.
  4. Serve with your favorite chip or as a side dish.

Enjoy!

I found some great summer essentials for your 1st BBQ of the season.  Of course you have to serve the shoepeg corn salad and maybe some Guac and chips!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Don’t miss out on some of the best recipes for summer entertaining…
Appetizers:
Main Course:  
Side Dishes:  
Desert and drinks:

Holy Guacamole

Guacamole

Avocados are amazing. In my house, we all love them. I can’t keep up with buying them.  They are expensive! I complain because I find my husband’s avocado pits all over in cups because he has been trying to grow an avocado tree for years. But I wish he’d grow one already. It would save us some money!

When my 10 year old gets home from school he usually asks for guacamole and chips.  That’s when I smash an avocado, drizzle with EVOO and sprinkle with salt and pepper.  But this recipe I bring out on special occasions. It’s really tastes amazing! I can’t let my family know I’m making it because they eat it up with a spoon before I even put it on the table.

TIPS:  Once you see your avocados getting too ripe, put them in the fridge.  It will keep them fresh for a long time! 

Once you make the guacamole keep the pits that you’ve taken out and put them in the bowl of guac to keep it fresh until ready to eat!  

Ingredients

  • 6 Haas Avocados
  • 2 limes
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of cayenne pepper
  • 1/4 of an onion minced
  • 1 jalapeno pepper, seeded and minced(If you like it mild just use half)
  • 2 roma tomatoes, seeded and diced
  • 1 tablespoon of chopped cilantro(Some people don’t like the taste of cilantro.  So you can skip it or use less)
  • 2 cloves of garlic minced

Directions

  1. Scoop out the insides of the avocados and place them in a medium bowl.
  2. Squeeze lime over avocados.  Toss to coat.
  3. Mash to make it smooth.
  4. Add salt, cumin and cayenne.  Mash again.
  5. Fold in the onion, jalapeno, tomatoes, cilantro and garlic.
  6. Put the avocado pits back in to keep it fresh until ready to serve.

Enjoy!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

You can pair this guacamole with any other recipes below:

Salsa Salsa

Mita’s Slow Cooker Chicken

Chicken Tostadas

Carne Asada Tacos

 

Salsa Salsa

We all love salsa. It’s spicy, healthy and goes great with chips or on your tacos. I didn’t know how much I really loved salsa until I had this one!

One of my closest friends, Mita, is an amazing cook! She specializes in Indian and Mexican food, but can cook anything. We met when our boys were in preschool together. They moved to Texas, but I miss her so much and her food! I didn’t even know what sriracha was until I met her(I’m not kidding!)

This is her recipe. It is simple, delicious, and healthy. My whole family eats it all up. We have it with chips or alongside any of our favorite Mexican dishes. If you love this recipe, no worries, there will be more of Mita’s recipes to come…

mita
Mita and her boys

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Salsa

Ingredients

  • 1 can of diced tomatoes(or two smaller cans of Rotel diced tomatoes if you prefer it spicy)
  • 1/2 of a jalapeno seeded(or one whole if you prefer spicy)
  • 1/2 of a medium sized onion
  • 8 or 9 strands of cilantro
  • 1/2 tsp. of salt
  • 4 cloves of garlic
  • 1/4 tsp. of white vinegar

 

Directions

 

It’s so simple.  My 10 year-old can make it!

  1. Add all ingredients except vinegar in blender
  2. Pour into container.
  3. Add vinegar and stir.

Optional:  Top with cilantro and green onions

Enjoy!