I love artichokes in any shape or fashion– added to green salads, as an ingredient in dips, in New Orleans Eggs Benedict or as a whole boiled artichoke. One of my favorite recipes combines chicken, artichokes, pearl onions and wine. Yum! Marie made an artichoke appetizer recently at a dinner gathering for a small group of friends and she graciously shared the recipe. This appetizer blends artichokes, mushrooms and cheese into bite-sized balls; perfect for the holidays. For a “Cajun” kick, it contains garlic and cayenne pepper.Continue reading
“Baba Ghanoush” is a wonderful smoky, eggplant dip of Eastern Mediterranean origin. My favorite Greek & Lebanese Café serves a version of this dip which is just the best one you will ever find. It combines the flavors of smoky eggplant, tahini paste, lemon juice, fresh garlic plus a little salt to make a a creamy and smooth dip. There’s still time to make this dish with the last of summer’s eggplant in fresh produce markets. I decided to try see if I could duplicate Serop’s “Baba Ghanoush.” It is more difficult than you might think to properly marry all the ingredients and flavors. Although still different from Serop’s, my version is tastes great, too!Continue reading
Let’s make “Pico de Gallo” to go along with the Shrimp Quesadilla recipe which I posted last week. Pico de Gallo is a spicy and pungent salsa which extends the flavors of summer. I love fresh, ripe tomatoes but it is difficult to find flavorful tomatoes when they are out of season. This recipe seems to make the best of tomatoes in the wintertime. Plus the recipe uses lots of cilantro — which is plentiful at this time of year — and growing in my garden now. Continue reading
“Shrimp Quesadillas” is quickly becoming one of our favorite supper dishes. They also make a great appetizer for a party such as an upcoming Superbowl football game gathering. If you haven’t tried to prepare these at home, then you are missing out on an easy-to-prepare Mexican entree. The recipe for shrimp quesadillas takes only a few ingredients. After they are made, pile on the toppings and serve! Here’s what we did.