Kale-Artichoke Dip

12 01 2015

Here’s a simple and unique artichoke dip that features kale rather than spinach. This healthy dip whips up fast, and is great for diving into on game day!

Kale-Artichoke Dip

The following serves 6 (adapted from Girl Who Ate Everything):

  • 1 (14 oz) can artichokes, drained and chopped
  • 4 oz reduced-fat cream cheese, softened
  • 3/4 cup plain Greek yogurt
  • 1 cup shredded Italian cheese blend
  • 1/2 cup shredded parmesan
  • 4 cups fresh chopped kale
  • 1 tsp granulated garlic
  • Kosher salt to taste
  • Lemon zest from about a 1/4 of a lemon or so
  • Multi-grain chips and sliced veggies for serving

Preheat oven to 400. Spray a 1 and 1/2 or 2 quart baking dish with non-stick spray.

In a large bowl, combine the artichokes, cream cheese, yogurt, 1/2 cup Italian cheese blend, parmesan, kale, garlic and lemon zest. Season with salt to taste and mix well until everything is combined.

Pour the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Stir and bake, covered, for another 15 minutes. Remove from oven and add the remaining 1/2 cup of Italian cheese blend. Bake uncovered, for another 5-10 minutes until the cheese is melted and beginning to brown.

Serve with multi-grain chips and sliced veggies such as celery and carrots.

And here’s one more idea for you….in case you have extras, try heating this up the next day and topping it on quick sautéed chicken!

Olive and Artichoke Naan Pizza

24 03 2014

Salty olives and feta pair beautifully with artichokes, crunchy kale and bright lemon zest. This naan pizza is a fabulous, and fast, meatless Monday dinner!

Olive and Artichoke Naan Pizza

Olive and Artichoke Naan Pizza

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 whole-grain naan flatbread
  • Extra-virgin olive oil
  • Kosher salt and pepper
  • 1 box frozen artichokes, thawed
  • Kalamata olives, sliced in half
  • Kale, stemmed and chopped
  • Reduced-fat, crumbled feta
  • Parmesan, grated
  • Lemon zest
  • Crushed red pepper flakes

Preheat oven to 400.

Place naan on a pizza stone, or baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper. Top with artichokes, olives and kale (divide among naan). Next add feta and parmesan. Drizzle with a little more olive oil. As far as the measurements go, add as much or as little of each ingredient as you like.

Bake 15-20 minutes, or until browned and the cheese has melted slightly.

Top with a little lemon zest, crushed red pepper flakes and more parmesan before serving.

Skillet Chicken And Artichokes

26 02 2014

This chicken dinner is not only tasty, it’s a low-cal, Mediterranean dinner that you can get done in 30 minutes. And best of all, you can make it all in one skillet! I know less dishes makes me happy! 🙂

Skillet Chicken And Artichokes

Skillet Chicken And Artichokes

The following serves 2 (adapted from Food Network Magazine):

  • 2 large skinless, boneless chicken breasts
  • Kosher salt and pepper
  • 3 Tbsp Extra-virgin olive oil
  • 1 package (9 oz) frozen artichoke hearts, thawed and patted dry
  • 1 small red onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/4 cup dry white wine
  • 1/2 cup reduced-fat, low-sodium chicken broth
  • 1/4 cup pitted kalamata olives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup sliced peppadew peppers

Place the chicken breasts between 2 pieces of plastic wrap and pound with a meat tenderizer until nearly 1/2-inch thick. Season with salt and pepper, or you could also use a poultry seasoning if you want.

Heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.

Add the remaining 2 Tbsp olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, a few minutes. Season with salt and pepper to taste and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add garlic and oregano and cook, stirring until fragrant, 30 seconds. Deglaze the pan with the wine and cook a minute or so until liquid is nearly evaporated.

Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, and cook until the chicken is cooked through, stirring occasionally, 4 to 6 minutes. Remove from heat and add the peppadews. Leave in the pan another minute or so to rest and for the peppadews to warm through.

To serve, divide among plates and garnish with parsley and feta.

Barley Salad with Creamy Artichoke Dressing

6 07 2013

Here’s another salad recipe great for summer parties! This is a much healthier option than classic potato or macaroni salads that traditionally have heavy mayo bases. Here you get a creamy salad without any guilt, thanks to the artichoke and cheese “dressing”. And because there’s no mayo or sour cream, this is another good go-to dish for parties that might be outside on a hot summer day.

Barley Salad with Creamy Artichoke Dressing

Barley Salad with Creamy Artichoke Dressing

The following serves 6-8 (compliments of Oprah and This Girl’s Gotta Eat):

  • 2 cups dry pearl barley
  • Salt and freshly ground pepper
  • 2 cans (14 oz each) artichoke hearts
  • 1 cup freshly grated Parmesan cheese
  • Zest and juice of 1 lemon
  • 1/2 – 3/4 cup chopped fresh flat-leaf parsley
  • 1 cup Kalamata olives, pitted and chopped
  • 2 Tbsp small capers, rinsed
Rinse and drain the barley. Bring a large pot of water to a rolling boil, add barley and cook 35-45 minutes. Drain the barley and rinse it under cold water.
While the barley is cooking make the dressing. Drain the artichoke hearts and coarsely chop them. In a food processor, combine half of the artichoke hearts (reserving the other half), the cheese, 1/4 tsp. pepper, and the lemon zest and juice and process until a paste forms. Taste and adjust the seasoning with salt and pepper.In a serving bowl, combine the artichoke dressing and the cooked barley and turn to coat. Add the parsley, olives, and the reserved artichoke hearts and turn again. Sprinkle with the capers and serve. Can be served warm, at room temp or cold (good for making a day in advance).

Juicy Chicken and Baked Artichokes

23 10 2012

Sometimes I like to use the same pan-seared / oven- finished technique for chicken as I do with my steak. You start by browning the chicken in a hot skillet on the stove, then cover and transfer to the oven to finish. The result? Juicy chicken every time! Pair with artichokes baked gratin-style and you’ve got yourself one delicious dinner!

Juicy Chicken and Baked Artichokes

The following serves 2 (compliments of This Girl and the South Beach cookbook):

  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • Dried basil
  • Garlic powder
  • Lemon zest
  • Fat free and low-sodium chicken broth
  • 2 packages (9 oz each) frozen artichoke hearts
  • 1 Tbsp lemon juice
  • 2 Tbsp ground pecans
  • 2 Tbsp grated parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1 clove garlic, minced
  • 1 tsp extra-virgin olive oil, plus more for the chicken

Preheat oven to 375. Coat a baking dish with cooking spray.

Place the artichokes in a colander and rinse well with cold water to separate. Drain well, then pat dry with paper towels. Place in the prepared dish and sprinkle with lemon juice and salt to taste.

In a small bowl, combine the pecans, cheese Italian seasoning, garlic and oil. Sprinkle the mixture evenly over the artichokes.

Bake for 15 minutes, or until the topping is golden.

Meanwhile, drizzle a little olive oil in a medium oven-proof skillet and heat over medium-high. Drizzle the chicken breasts with a little olive oil too, and season on one side with salt, garlic powder, dried basil and lemon zest – add as much seasonings as you prefer. When the pan is hot, add the chicken, seasoned-side down. While the chicken is cooking, season the other side with the same seasonings.

Saute on both sides until browned, then deglaze the pan with a good splash of chicken broth. Cover oven-proof skillet with foil and transfer to the oven (while the artichokes are baking) to finish cooking, about 5-10 minutes.

Spoon some of the pan juices from the skillet over the chicken and serve with artichokes.

Spring Pea Dip with Artichokes and Mint

3 07 2011

For us, the Fourth of July means a weekend full of parties! Which is great, but it can also be daunting trying to find the time and ideas for goodies to share. My recent posts of Watermelon Salad, Cauliflower Patties and this Spring Pea Dip are my line-up for this weekend. These took a minimal amount of time and ingredients (Cauliflower Patties take the longest), and each beauty was enjoyed at a different party!

Spring Pea Dip

Makes 2 cups and can be made a day in advance (from Cuisine At Home):

  • 2 cups (16 oz bag) frozen peas, thawed – while fresh peas would be great in this, save yourself the hassle and go for frozen
  • 1/2 cup drained marinated artichoke hearts with about 1 tsp of the oil reserved
  • 1/4 cup crumbled feta cheese
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp tahini (this is ground sesame seeds usually found in the ethnic food aisle – if you can’t find any substitute with olive oil)
  • 1 tsp minced garlic
  • Salt and pepper to taste
  • Crackers or pita chips

Process peas, artichoke hearts, reserved artichoke oil, feta, mint, lemon juice, tahini or olive oil and garlic in a food processor or blender until chunky. Season with salt and pepper. Serve with crackers or pita chips.

My extra tips: When I first saw that this only made two cups I instantly thought I would need to double it. But after making the first batch it was enough for a small party. If you need this dip to stretch for a large crowd then I would double it. Also, I decided to double the artichokes anyways, so I ended up using a whole 14 oz can.