Lemon Artichoke Crostini

Having visitors, whether friends or family, means having snacks, beverages and entertainment planned; and, of course, time to chat and catch up!

It's really no different when Jon stops by, and I try to make a few favorites as well as find something new he might like! Don't you get tired of Chips & Salsa or a bowl of hummus and pita chips??

Let me introduce you to the versatility of crostini or bruschetta--a great option for snacking.
Classic Tomato Bruschetta can involve some 'leg work' in terms of chopping and prepping, so when i discovered 3 of Jon's favorite ingredients combined into one...in a blender...involving little prep and work...look out! We all win!

Tip:
Your food is only as good as the quality of ingredients you buy!
When making bruschetta or crostini, buy quality bread, ideally from a a local bakery!

Equipment:

Nutri-Bullet

--OR:

--upper arm strength

--fork and mixing bowl

--sharp knife for mincing and chopping

Ingredients:

Good quality baguette or ciabatta

1 (14oz) jar of artichoke hearts, drained

3 Tbls extra-virgin olive oil

1 medium lemon juiced

2 Tbls fresh basil, chopped

1 garlic clove, minced

1/2 cup parmesan cheese, finely grated

1/2-1 tsp salt to taste, start with 1/2 tsp

1/2-1 tsp pepper to taste

Instructions:

1. Wash your hands. 

2. Coarsely prep your ingredients.

3. Combine ingredients into blender & pulse. (This may require shaking cup intermittently or adding a little extra juice or oil to enhance blending). 

4. Slice the baguette into 1/2" pieces.

5. For extra flavor, rub each side with fresh garlic and drizzle with olive oil & salt.

6. Toast until golden brown.

7. Assemble the crostinis and drizzle with a little olive oil and parmesan shavings!

Artichoke, Red Onion and Feta Tart

Earlier this week I published a quick and easy dessert recipe involving puff pastry.  Originally, I had planned to feature a savory and sweet option, but then realized it might be better to just focus on one.  Today, we will use the same steps but use savory ingredients combined with puff pastry to create a quick appetizer or late night alternative to pizza.

Equipment:

Baking sheet or jelly roll pan (baking sheet with edges)

Parchment paper

Small mixing bowl

Fork or whisk

Ingredients:

4 ounces of crumbled feta

1-2 Tbls of half-and-half or cream

14 oz jar of marinated artichokes, drained
1/2 red onion, thinly sliced

Fresh herbs, ie basil, oregano, or majoram, chopped ( or dried )

Puff pastry, thawed & unfolded

1 Egg, slightly beaten with 1 tsp water

Instructions:

1. Wash your hands.

2. Preheat oven to 425F degrees.

3. Un-Roll puff pastry onto baking sheet with parchment paper.

4. Use a knife to score the puff pastry along the edges, leaving a 1/2-3/4 inch border.

5. Combine crumbled feta and cream into a coarse, spreadable mixture.  If you have a blender or magic bullet, you can use this instead.  Add liquid to get a spreadable consistency, but not runny!!

6. Scatter artichokes across the feta-mixture.
7. Add red onions & herbs (or dried spices).

8. Drizzle with a little olive oil & pepper.

9. Brush (or use your fingers / hand) edges with egg wash.

10. Bake @ 425F x 10-15 minutes until edges start browning, then decrease heat to 350F.

11. Bake another 20-25 minutes until crust golden brown.

Don't blink here because you might just miss getting a piece.
Feel free to experiment with mushrooms, leek, zucchini, squash, and other cheeses.  The puff pastry is really just a canvas for ideas.  

Light House Pizzeria

Pizza and college go hand in hand. And if you are anything like our son, you like a smorgasbord of variety. Look no further.

Beyond turning the oven to 450 degrees, you just need to get the fixins on the counter and start assembling! These are easy and scrumptious any which way you like them.

Below are two personal favorites, but traditional combos are good too. Branch out. Let your taste buds live a little.

Light House Pizza

Equipment:

Baking Sheet

Ingredients-The Basics:

1 bag Gyro Bread / 'no pocket' Pita Bread

Pizza Sauce (I suggest San Marzano)

Olive oil 

Shredded Mozzarella cheese

Fresh herbs if possible (oregano, basil)

Add-ons:

Tomatoes, sliced and/or roasted

Mushrooms, Sautéed

Sausage, cooked & drained

Fresh Mozzarella

Pepperoni

Artichokes

Pineapple

Canadian Bacon

Jalapeño, thinly sliced

Instructions:
1. Wash Your Hands
2. Pre-heat oven 450F degrees.
3. Place 3-4 gyro bread rounds on a baking sheet and heat for 4-5 min until just beginning to crisp

4. Remove from oven.

5. Drizzle or brush olive oil onto to rounds.
6. Spread 1-1 1/2 Tablespoons of your favorite pizza sauce.
7. Sprinkle a handful of shredded mozzarella cheese.

8. Begin the journey with your favorite combos:
-Pineapple, Canadian Ham, Fresh Mozzarella, Fresh Jalapeño
-Sauteed Mushrooms & Caramelized Onions (see previous blogs)
-Artichoke Hearts, Canadian Ham, Fresh Mozzarella
-Tomato Slices, Fresh Mozzarella, Basil
-Mushroom & Sausage / Pepperoni

9. Once pizzas are assembled, drizzle with olive oil.  Salt & Pepper. Red Pepper Flakes.

10. Put in the oven for 8-10 minutes until cheese melts and golden brown.

11. Enjoy the flavors, friends, and fun!  They will be back for Light House Pizza!

Visit the Windy City for it's deep dish pizza!

Or Visit www.zazzle.com/bandiliciousinc* for cool Chicago gear!

Like the design, but want a different product?  Just buy the image file at:

http://www.shop.bandiliciousinc.net

Chicago Retro Mousepad

Chicago Retro Water Bottle

Artichoke Dip With A Kick

Jon is one of those kids with the metabolism of a horse. Annoying as @#*%, right?
(Otherwise, he's a pretty cool kid and it's his birthday today!)

He's tall, skinny, good-looking, and can eat just about anything he wants any time of the day as many times as his stomach will permit without exploding--and he doesn't gain a single ounce.


And what could be better when making appetizers and dips?
Having someone around who can actually eat them!

As we all know, they are frequently not "health-conscious", and for Jon, he actually needs the fat.
For the rest of us, it simply shows up on the hips, butt cheeks or 'love-handles' unless we torture ourselves and abstain from tasting the goodness.

So, I've done my best to take some of the fat out of one of Jon's favorite dips so that everyone can enjoy it without the guilt while maintaining all the flavors.

Artichoke Dip With A Little Kick

Approach with caution and at your own risk. You have been warned!

Equipment:
Oven-proof 10" x 7" Pyrex  (if you only have a 9" x 13" Pyrex, double the recipe)
Fork
Mixing Bowl
Functioning oven

Ingredients:
20 ounces Marinated Artichoke Hearts (set 5-6 slices aside)
1 1/4 cup Parmesean, grated
1 cup Light or Reduced-Fat Mayonnaise
1 small yellow onion, diced or grated
1 shallot, finely chopped (optional)
1/2 tsp Freshly ground pepper (or regular)
1/2 tsp Kosher salt (to taste)
Dash of cayenne pepper (optional, if you are a wuss)

Crackers, such as Wheat Thins, Ritz, Crisps

Instructions:
1. Wash your hands.
2. Read the recipe.
3. Preheat the oven to 350F degrees.

4. Drain artichoke hearts and set a few aside for topping later.
5. In a mixing bowl, use a fork to partially mash the artichoke hearts.
6. Add the parmesan and onion.
7. Add the mayo, salt, pepper, and cayenne

8. Stir it all together.
9. Place in the un-greased pyrex dish.
10. Scatter the remaining artichoke hearts on top.

11. Add some pepper and cayenne for color.
12. Bake at 350F degrees for 35 minutes and until golden brown on top.

Know someone having a birthday?

Check out Bandilicious Inc. Shop 

Buy something cool and unique.