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Curry Couscous Stuffed Whole Artichokes

August 13, 2011 By The Recipe Mom Leave a Comment

4 large fresh artichokes
1 1/2 cups chicken broth or stock
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1 cup instant couscous
1/4 cup golden raisins
1/2 cup green onion, chopped
1/2 cup slivered almonds, toasted and chopped
1 lemon, zested and juiced
2 Tbsp vegetable oil

Clean artichokes by washing under cold running water.
Cut off stems at their base and remove any small leaves on the bottom.
To cook, fill a large saucepan with about 3 inches of water and a teaspoon of salt. Set artichokes in saucepan upright, cover saucepan, and bring to a rolling boil, and continue to boil for 40 to 45 minutes or until you can stick a fork in the base of the artichoke. Remove and turn the artichokes upside-down on a rack to drain completely.
After artichokes have drained and cooled, clean center out, removing any petals and the fuzzy insides and discard, leaving just the clean leaves. Set aside.
Make couscous stuffing by combining the chicken broth, curry powder, cumin, and garlic salt in a large saucepan, and bring to a boil; remove from heat.
Stir in the couscous and raisins. Cover and let stand for 5 minutes, then fluff with a fork.
Add the green onion, almonds, lemon zest and juice, and vegetable oil into the couscous and stir lightly.
To stuff artichoke, gently spread the artichoke petals apart, filling each crevice and the cleaned center with a portion of the couscous misture.
To serve, pull off petals and scoop out the couscous to individual plates. Cold yogurt is a nice topping.

Filed Under: Recipe Cards, Recipes, Side Dishes Tagged With: ,

Party Time Cheesy Baked Artichoke Dip

August 10, 2011 By The Recipe Mom Leave a Comment

2 (8 oz) pkgs. cream cheese, softened at room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 lemon, zested and juiced
1 Tbsp Dijon mustard
1 garlic clove, grated
1 tsp Worcestershire sauce
dash Tabasco
salt and pepper to taste
3 (6 oz) jars marinated artichoke hearts, drained and chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup grated Mozzarella cheese
1/4 cup green onions, chopped including tops
dash red pepper flakes
1 tsp jalapenos, minced (optional)
1 tsp pimentos, minced (optional)

Preheat oven to 400 degrees. Butter baking dish.
In a large bowl, put cream cheese, sour cream, mayonnaise, lemon zest and juice, Dijon, garlic, Worchestershire, Tabasco, and salt and pepper to taste. Mix together with a hand beater at medium speed until well blended.
Gently fold in artichoke hearts, cheeses, green onions, red pepper flakes, and optional jalapenos and pimentos if using.
Turn into buttered baking dish and bake in preheated oven at 400 degrees for 15 to 20 minutes, depending on depth of dish. Dip should be bubbling and browning around the edges.
Serve warm with tortilla chips, pita chips, bread, or crackers.

Filed Under: Appetizers, Dips and Salsa, Party Foods, Recipe Cards, Recipes Tagged With: , , ,

Healthy Mom Challenge Update- Weekly Weigh In

October 13, 2009 By The Recipe Mom 1 Comment

Well, here it is Monday.  One week since we posted our challenge on the blog.  I went to weigh in today feeling good about my progress and my effort last week.  I have been watching what I eat, and making sure that I actually do eat enough.  So what did the scale tell me today?  I am down 5.8 pounds for the week.

For those of you joining me on the journey, how are you doing?  Have you faced challenges or possibly found some great recipes to share with us that helped you become a healthier eater this week?

Share your story or if you are a first time guest join our challenge to be “Healthier Moms” and you might just be our biggest winner in the “Healthy Mom” challenge!

Here is a great low carb recipe I discovered this weekend:

Artichoke Stuffed Chicken (LOW CARB)

What You Need:

8 ounces cream cheese (0 carbs)
1 cup mayonaise (0 carbs)
1 cup sour cream (0 carbs)
1 cup Parmesan cheese (0 carbs)
1 8.5 ounce can artichoke hearts sliced into small pieces (6 carbs)
Several pieces of celery, chopped

How To Do It:

Mix the above together in a medium bowl.  This will be our filling.
You’ll also need 4 to 6 average sized chicken breasts depending on how many people you are serving. Pound chicken breasts flat using a meat tenderizer (Works great for getting some aggression out too!).

Spread the artichoke filling on top of the flattened chicken. Roll up and secure in place with a toothpick or skewer and put into baking dish. After all rolls are in place, sprinkle with parmesan cheese.  Bake at 375 degrees for 45 minutes or until chicken juices run clear.

You will most likely likely have left over filling that you can add on top of the chicken or serve it on the side at dinner time.

Until next time,

siggy

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