Vegetables – Page 14 – Rants Raves and Recipes

August 30, 2014December 10, 2014

Baked Artichoke Hearts Appetizers

Simple Baked Artichoke Hearts Appetizers

I posted this recipe as a deep fried item about a year ago. Trying to lighten my menu I thought to substitute baking instead of frying like we did for the Scotch Eggs.They came out great. I really like this recipe, these have always been a favorite hors d’oeuvre for parties but was always a hassle as I had to fry them almost to order and watch the hot oil. This recipe takes that all away. By cutting out the frying, they are not as oily and they bake crisp and taste just as good. For parties you can bread them the day before and simply pop into the oven about 10 minutes before you want to serve them. The only “special” equipment you’ll need is a sheet pan and a wire rack that fits into the pan.

Ingredients for Artichoke Heart Appetizers

1 can large artichoke hearts 6 – 8 count ( smaller chokes tend to fall apart too easily)
2 eggs
½ cup all purpose flour
2 cups panko bread crumbs
1 stick butter
2 -3 garlic cloves finely chopped
2 -3 Tbs Parmesan cheese
2-3 tbs lemon juice
2 Tbsp capers (Optional)

Directions for Artichoke Heart Appetizers

For the lemon garlic butter, take the butter and garlic and lemon juice and melt and combine in a small sauce pan. Add the capers as an optional item.

In 3 bowls, large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.

Take the artichoke hearts and cut them in half ,length wise. Working in small batches place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat. Place finish chokes into a bowl to hold. You can make them the day before and hold in the refrigerator.

Preheat oven to 375°

Place the wire rack in the sheet pan and arrange the artichoke hearts in a single layer on the rack. Bake for about 10 minutes. With tongs or a fork roll each one in the garlic butter. Drizzle a little more butter over the top of each choke and lightly dust with Parmesan cheese. If you are making larger amounts simply multiply the ingredients proportionally.

Here are a few items to help make this recipe:
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
NEW, Heavy-Duty 1/4 Size Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial grade, Oven-safe, Chrome, 8 x 10 Inches, Set of 2

Oh well another of those “they smell good” things that really don’t impress a delicate S.A.P.P.but everyone else seems to enjoy them so 5 Paws and let’s get to the Swedish meatballs.

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Baked Breaded Artichoke Hearts

2014-08-28 15:54:21

A simple appetizer for any occasion

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Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Ingredients

1 can large artichoke hearts 6 – 8 count ( smaller chokes tend to fall apart too easily)
2 eggs
½ cup all purpose flour
2 cups panko bread crumbs
1 stick butter
2 -3 garlic cloves finely chopped
2 -3 Tbs Parmesan cheese
2-3 tbs lemon juice
2 Tbsp capers (Optional)

Instructions

Take the butter and garlic and lemon juice and melt and combine in a small sauce pan. Add the capers as an optional item.
In 3 bowls large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.
Take the artichoke hearts and cut them in half ,length wise. Working in small batches place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat. Place finish chokes into a bowl to hold. You can make them the day before and hold in the refrigerator.
Preheat oven to 375°
Place the wire rack in the sheet pan and arrange the artichoke hearts in a single layer on the rack. Bake for about 10 minutes. With tongs or a fork roll each one in the garlic butter. Drizzle a little more butter over the top of each choke and lightly dust with Parmesan cheese. If you are making larger amounts simply multiply the ingredients proportionally.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

March 7, 2014November 14, 2014

Chicken Chili

The other night listening to the news I heard a disturbing fact that not only is the price of milk going to rise because of the demand in China, but that the price of beef is going to sky rocket out of sight soon. So I started to readjust my mind set and decided to convert a few recipes I have to other forms of meat to see if they would work as well.

Chicken Chili works just fine, for a complete meal I serve it with rice and leave the mixture a little more liquid. I also add beans, a complete no-no to the chili snobs, but I don’t care. This recipe is fairly inexpensive and will, with the rice, serve 4.

The great thing about this recipe is it works really well in a slow cooker.

One the most important parts of a good chili recipe is to use a good chili powder, I don’t usually endorse, but Bruce foods Mexene Chili Powder Seasoning, does give this recipe a nice kick.

Ingredients for Chicken Chili:

2 boneless, skinless chicken breasts cut into bite size pieces
1 can tomato paste
2 cups chicken stock
1 tsp cayenne pepper
1 medium onion diced
2 tomatoes diced
1 large pepper diced
2 cloves garlic crushed and chopped
1 Tbsp dried oregano
1 Tbsp cumin
1 Tbsp chili powder
1 tsp salt
2 Tbsp sugar
1/3 cup chopped cilantro
1 -2 cans black beans drained
1/4 cup chopped parsley for garnish (optional)
cheddar cheese grated (optional)
red onion chopped (optional)
sour cream (optional)

Directions for Chicken Chili

In your slow cooker place all the ingredients except for the cilantro, chicken, and beans, set on high, cover and let cook for 4 -5 hours. 1 hour before serving add the chicken to the pot stir to combine and cover. 30 minutes before serving add the cilantro and beans.

Serve over rice or wide noodles for a great meal. Offer toppings if you want like grated cheese, onion, sour cream.

If you want a slightly drier chili use only half the stock or before adding the stock, cook the other items for about 15 minutes and add 3 Tbsp flour and stir until flour is totally combined then add stock and cover.

You can also grill or pan saute the chicken to brown it before cutting into small pieces, if you do add the chicken with the beans and cilantro.

Here are a few items to help make this recipe:
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Includes One Bonus Campbell’s Slow Cooker Sauce
Zwilling J.A. Henckels Four Star 8-Piece Knife Set with Block

This was a little too spicy for a delicate S.A.P.P. (Scottish American Puppy Princess), they even spiced up the chicken so I didn’t get any! New Rule – No Tasty – No Ratey!

Chicken Chili

2014-03-07 16:57:18

Serves 4

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Prep Time

30 min

Cook Time

5 hr

Total Time

5 hr 30 min

Prep Time

30 min

Cook Time

5 hr

Total Time

5 hr 30 min

Ingredients

2 boneless, skinless chicken breasts cut into bite size pieces
1 can tomato paste
2 cups chicken stock
1 tsp cayenne pepper
1 medium onion diced
2 tomatoes diced
1 large pepper diced
2 cloves garlic crushed and chopped
1 Tbsp dired oregano
1Tbsp cumin
1 Tbsp chili powder
1 tsp salt
2 Tbsp sugar
1/3 cup chopped cilantro
1 -2 cans black beans drained
1/4 cup chopped parsley for garnish (optional)
cheddar cheese grated (optional)
red onion chopped (optional)
sour cream (optional)

Instructions

In your slow cooker place all the ingredients except for the cilantro, chicken, and beans, set on high, cover and let cook for 4 -5 hours. 1 hour before serving add the chicken to the pot stir to combine and cover. 30 minutes before serving add the cilantro and beans.

Notes

Serve over rice or wide noodles for a great meal. Offer toppings if you want like grated cheese, onion, sour cream.
If you want a slightly drier chili use only half the stock or before adding the stock, cook the other items for about 15 minutes and add 3 Tbsp flour and stir until flour is totally combined then add stock and cover.
You can also grill or pan saute the chicken to brown it before cutting into small pieces, if you do add the chicken with the beans and cilantro.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

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February 14, 2014November 14, 2014

Cottage Pie

The derivation of the term was for a recipe using potato as a upper and lower crust for use with leftover meat, found in cook books circa the 1750’s. The more commonly called Shepard’s pie today, especially with the use of Lamb, wasn’t coined until late in the 19th century. It has evolved into a dish that stands alone and is delicious. Although a number of the recipes you’ll find, are made by making mashed potato for the dish, I usually turn to this recipe when a large amount of left over mashed potatoes are in the fridge. You can substitute lamb for the ground beef in this dish, add more vegetables if you like, adjust the seasoning to suit your taste. There are no cottage pie police roaming in your neighborhood.

Ingredients for Cottage Pie

1 1/2 pounds lean ground beef
2 Tbs cooking oil
1 onion finely diced
1 clove garlic minced
2 Tbs tomato paste
2 Tbs all purpose flour
1/2 cup beef broth
2 carrots finely diced
salt and pepper to taste
2 Tbs Worcestershire sauce
3 -4 cups mashed potatoes

Directions for Cottage Pie

In a large sauté pan on medium high heat add the cooking oil the onion, and garlic, and carrots and cook until the onions become translucent. Add the tomato paste and cook for a few minutes. Add the flour and cook until all the flour is combined.

Add the ground beef and cook until no longer pink. Once the beef is cooked add the beef broth and stir to combine. You should have a thick sauce, if too thick add a little more broth. Now add the Worcestershire sauce, taste and adjust seasoning.

Place the mixture into a 9 inch pie plate and cover with the mashed potatoes, ( don’t smooth the potatoes leave peaks and valleys).

Place into a 400° oven for about 30 minutes, until the dish is hot and the potatoes are lightly browned on top.

Here are a few items to help make this recipe:
Kitchen Supply 8 Inch Square Glass Baking Dish
Professional Offset Spatula Set, Ateco

It doesn’t matter if it’s beef or lamb, it’s certainly my milieu, IT’S MEAT AND POTATOES!!, Ach lads and lassies it’s a 5 five paws attempt.

Cottage Pie

2014-02-14 16:14:07

Serves 4

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Prep Time

20 min

Cook Time

30 min

Prep Time

20 min

Cook Time

30 min

Ingredients

1 1/2 pounds lean ground beef
2 Tbs cooking oil
1 onion finely diced
1 clove garlic minced
2 Tbs tomato paste
2 Tbs all purpose flour
1/2 cup beef broth
2 carrots finely diced
salt and pepper to taste
2 Tbs Worcestershire sauce
3 -4 cups mashed potatoes

Instructions

In a large saute pan on medium high heat add the cooking oil the onion, and garlic, and carrots and cook until the onions become translucent. Add the tomato paste and cook for a few minutes. Add the flour and cook until all the flour is combined.
Add the ground beef and cook until no longer pink. Once the beef is cooked add the beef broth and stir to combine. You should have a thick sauce, if too thick add a little more broth. Now add the Worcestershire sauce, taste and adjust seasoning.
Place the mixture into a 9 inch pie plate and cover with the mashed potatoes, ( don't smooth the potatoes leave peaks and valleys).
Place into a 400° oven for about 30 minutes, until the dish is hot and the potatoes are lightly browned on top.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.