Tag Archives: artichoke

Spinach Artichoke Lasagna Rolls.

Posted on March 9, 2012 by Jey| 5 Comments

In this week’s swap, we revisited pasta dish.  I was thrilled when I received this one from Hezzi D’s Books and Cooks since I don’t have anything like it in my repertoire!  I was even happier when I realized just how easy this recipe is.  Lasagna is typically time consuming with a ton of ingredients and is all together a pain in the butt to make, but this one took less than an hour from start to finish!  And it was super tasty to boot.

One of my great food loves is spinach artichoke dip, so I decided to add artichokes to the mix and I’m glad that I did.  I also used whole wheat lasagna noodles in an attempt to up the health factor, but next time I think I’ll stick to regular old lasagna noodles.  I also decided to try baking the individual rolls in muffin tins, and while it worked fairly well, I thought they didn’t get enough extra sauce that way, but luckily I had enough leftover to serve over the top.

Spinach Artichoke Lasagna Rolls – slightly adapted from Hezzi D’s Books and Cooks

  • 12 Lasagna Noodles
  • 1 8 oz. Package Reduced Fat Cream Cheese
  • 1 10 oz. Package Frozen Spinach, thawed and drained
  • 1 14 oz. Can Artichoke Hearts, quartered
  • 2 Cups Shredded Mozzarella Cheese
  • 3 Cups Alfredo Sauce, divided
  • 3 Cloves Garlic, minced
  • 1 tsp. Oregano
  • 1/2 Cup Roasted Red Peppers, chopped
  • 1/2 Cup Parmesan Cheese

Preheat oven to 375.   Spray a muffin pan or baking pan with cooking spray.

Cook and drain the noodles, then set them individually on waxed paper to prevent sticking.

In a medium bowl, combine the cream cheese, spinach, artichokes, 1 cup mozzarella, 1 cup alfredo sauce, garlic and oregano.  Mix well, then spread evenly on top of each noodle.  Sprinkle with the roasted red peppers.

Roll the noodles up tightly and place into the muffin tin (or baking pan, seam side down).  Top with remaining alfredo and mozzarella and sprinkle with parmesan.

Bake for 30 minutes, or until heated through.

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Baked Asiago Crab and Artichoke Dip with Pico de Gallo.

Posted on February 2, 2012 by Jey| 5 Comments

Anyone who knows me well knows that I’m a sucker for artichoke dip (I mean, who isn’t, really?).  But add sweet, succulent crab to the mix and it just takes it waaay over the top.

When I first saw this dish on Confections of a Foodie Bride, I knew I had to try it.  Her photo alone had me drooling all over my computer screen!  I loved the addition of the fresh pico de gallo, it was a great contrast to the warm, creamy dip.  My only regret is that after I went to bed, the Husby didn’t put the leftovers in the fridge.  Sigh, it would have been great in an omelette the next morning.  It would also be a great snack while watching that big football game that’s happening this weekend.  This one is definitely a keeper!

Baked Asiago Crab and Artichoke Dip with Pico de Gallo – slightly adapted from Confections of a Foodie Bride and the Culinary Reserve Warm Crab and Artichoke Dip recipe from the side of the can of Premium Handpicked Crabmeat

For the dip:

  • 1 8 oz. Block Cream Cheese
  • 1/2 Cup Mayonaise
  • 1/2 Cup Fat-Free Greek Yogurt
  • 2 Cloves Garlic, minced
  • 1 tsp. Fresh Thyme, chopped
  • 1 Tbsp. Fresh Chive, chopped
  • 1 tsp. Baking Powder
  • 1 Egg
  • 1 Tbsp. Lemon Juice
  • 1 Bunch Green Onions, chopped, white and light parts (save dark parts for the pico)
  • 1 1/2 Cup Asiago Cheese, grated
  • 1 14 oz. Can Artichoke Hearts, chopped
  • 8 oz. Lump Crab Meat

For the pico de gallo:

  • 2 Roma Tomatoes, seeded and chopped
  • 1/4 Cup Red Onion, chopped
  • 1 Jalapeño, seeded and chopped
  • 1 Handful Cilantro, chopped
  • 1/4 Cup Green Onion, chopped, dark parts only
  • Squeeze of Lime Juice
  • Salt, to taste

Preheat oven to 425.

In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the cream cheese, mayo and yogurt until smooth.  Add the garlic, thyme, chive baking powder and egg and mix again until combined.  Add the white and light parts of the green onions, lemon juice and 1 cup asiago cheese, and stir to combine.  Fold in the artichokes and crab meat.

Transfer to a large casserole dish and spread evenly.  Top with the remaining cheese.  Bake for 25 minutes, until the dip is golden and bubbling.

While the dip is baking, prepare the pico de gallo by combining all ingredients in a small bowl and refrigerating until ready to serve.

Top the dip with the pico de gallo before serving.  Serve with “Scoop style” tortilla chips.

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Leek and Artichoke Matzo Kugel.

Posted on April 19, 2011 by Jey| 1 Comment

Happy Passover (or Happy Tuesday)!

Food during Passover can be pretty boring…. but thanks to Cara of Cara’s Cravings, it doesn’t have to be!

Cara does an amazing Passover series each year, and her recipes are incredibly inspiring.  Just check out this one for Picadillo Stuffed Matzo Balls… So creative!

So I when I was asked to bring a dish to my family’s seder, I immediately ran to my laptop and opened up Cara’s blog and starting drooling over her Leek and Artichoke Matzo Kugel recipe.

Artichokes and leeks are a couple of my favorite things, so to combine them into one dish?  YUM!  I literally had to stop myself from eating the vegetables straight out of the pan.  I stayed fairly close to the original recipe, only adding some fresh garlic and parmesan cheese.

And the fam loved it too.  There were no leftovers to take home!

Artichoke and Leek Matzo Kugel – slightly adapted from Cara’s Cravings

  • 8 Sheets Matzo
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Garlic, minced
  • 4 Medium Leeks, thinly sliced
  • 3 14 oz. Cans Artichoke Hearts, roughly chopped
  • 10 Eggs
  • 1 tsp. Dried Dill
  • 1/2 tsp. Nutmeg
  • 1/4 Cup Parmesan Cheese, grated
  • Salt and Pepper, to taste

Preheat oven to 350.

Heat the olive oil over medium heat.  Add the garlic and leeks and saute for 20 minutes, stirring occasionally, until soft and slightly browned.  Add the artichokes and cook a few minutes more.  Remove from heat and allow to cool slightly.

Break the matzo into small pieces in a bowl and cover with warm water.  Let sit for a few minutes then drain in a colander.

Break eggs into a large bowl and beat with the dill, nutmeg and parmesan.  Fold in the matzo and vegetables and pour into a 9×13 baking dish that has been coated with cooking spray.

Bake for 50 minutes, until kugel is set and lightly browned.

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