Artichoke Dip Flatbread

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My husband planted us a super awesome garden this year – now our lettuce and spinach runneth over. I was trying to think of ways to use the spinach outside of salads – which we were getting sick of. I mean we aren’t effing rabbits. Then – spinach artichoke dip popped into my head. Great idea…but I always consider that to be an appetizer and didn’t think that ‘dip’ really counted as dinner. So, I took it a smidge further to relieve my ‘we had dip for dinner’ guilt. If you smear it on a flatbread, TA-DA, I now made a pizza. Sounds like much more work than ‘dip’. 🙂  It really was very good and it reheated well the next day. I think this would work as an appetizer or dinner…or leftovers for lunch at the office microwave station.

The other awesome thing here, is if you put all this into a skillet or oven-safe dish, then add a layer of cheese on top, bake for about the same time – and voila! You have spinach artichoke DIP. Then you can toast/cut some naan – or serve with tortilla chips. Two recipes in one. You’re welcome.

Ingredients:

  1. 3/4 cup light mayo (I use olive oil mayo)
  2. 1.5 cups chopped spinach – lightly packed
  3. 1 tbsp minced garlic
  4. 1 cup shredded mozzarella cheese
  5. 1 cup shredded parmesan cheese
  6. 1 can of quartered artichokes, drained and chopped into smaller bits
  7. 1 tsp black pepper
  8. 1/2 tsp salt
  9. Naan flatbread – can be large or small flatbreads. Room temperature.

Directions:

  • Heat oven to 350 degrees
  • Combine ingredient items 1-8 above in a mixing bowl
  • Mix well until thoroughly combined. Can add more mayo or cheese if its not looking ‘creamy’ or cheesy enough (I just eye-balled it and thought – what does my dip usually look like – and add what I want from there – pretty sure you can’t mess this up)
  • Place the naan(s) on a baking sheet or pizza stone
  • Spread a healthy amount of the mixture on each one, leaving room around the edges for a ‘crust’ – about 3/4 inch
  • Bake in oven for approx 8 or so minutes. A larger flatbread may take about 10 minutes to ensure the middle of the flatbread gets hot.
  • Check at 8 minutes to see that crust is warm and the mixture is hot on top. Leave in oven if it needs more time. Check every 2 minutes.
  • Once almost done, turn the broiler on high and let broil for approx 1 minute- do not leave them in there unattended!
    • Free advice: Never turn your back on the broiler – you stand there or set a timer as a reminder. The Broiler can be your best friend or quite a bitch.
  • Once the tops are a bit golden brown/bubbly from the broiler – remove
  • Let cool for approx 3-4 min, then cut and serve!
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Mixing cheese, garlic, mayo, salt & pepper together

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Adding in spinach – once chopped

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Adding in artichokes once chopped

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Spreading mixture onto the naan/flatbreads

 

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Out of the oven and chopped – ready for dinner!

 

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Shrimp & Artichoke Pesto Pasta

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If you follow any previous posts – you’ll know that I love me some PESTO sauce. It is delicious. Freezes well. Goes with everything: pizza, pasta, sandwiches, dips, seafood, beef, chicken — its awesome sauce (pun fully intended). This recipe is a quick after-dinner recipe that takes about 20 minutes to make from start to sitting down to eat. Just make the pesto ahead-of time and its that easy! Use fresh shrimp if possible and either make or buy fresh pasta. Buitoni is delicious and makes a big difference. I used fettuccine is this recipe. Buon Apetito!

INGREDIENTS:

  • 3/4 – 1 cup pesto sauce
  • 1 lb fresh shrimp
  • 1 lemon juiced
  • 2 tbsp fresh parmesan cheese
  • 1/2 white onion chopped
  • 2 tbsp butter
  • 2 tbsp minced garlic (about 3 large cloves)
  • 2 tsp Italian seasoning
  • 1 cup halved artichoke hearts
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup white wine
  • 1 package fresh pasta
  • salt & pepper

DIRECTIONS:

  1. Set a large pot of lightly salted water to boil on stove.
  2. Peel and devein shrimp – poo in your shrimp is bad news. 🙂
  3. Pat shrimp dry.
  4. Sprinkle salt and pepper over shrimp.
  5. Place artichokes, Italian seasoning, and half of lemon juice in a bowl and mix. Set aside.
  6. Place onion and butter in saute pan over medium heat.
  7. Once onion is starting to cook and become soft, add in garlic and red pepper flakes.
  8. Add the other half of lemon juice and white wine.
  9. Simmer for about 2 minutes.
  10. Check pasta water – add pasta and cook (if fresh pasta) for about 2 minutes in boiling water. If dry pasta, cook for approximately 8-10 minutes. When pasta is cooked, strain and cover with towel to keep warm.
  11. Add raw shrimp to saute pan. Cook for 2-3 minutes.
  12. Once shrimp is mostly pink and starting to curl up, add in the pesto sauce and artichoke hearts. Continue to saute for another 2 or so minutes.
  13. Add in cooked pasta – do this in thirds so you can toss pasta in the sauce and add in more pesto if its needed.
  14. Once all pasta is mixed with the shrimp/artichoke/pesto sauce – its ready to go
  15. Place into serving bowls and top with parmesan cheese.

Enjoy!

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Raw shrimp waiting to be shelled and deveined

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Veins in shrimp = bad

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Shrimp with no veins = good

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Shrimp patted dry and sprinkled with salt and pepper

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Artichokes with Italian seasoning and lemon juice

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Onions, garlic, wine, lemon juice, red pepper flakes cooking

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Cooking shrimp!

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Added pesto to the shrimp mixture

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Artichokes added to pesto sauce and adding pasta bit by bit

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Done!

Restaurant Redo: Trezo Mare Seasonal Salad

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Trezo Mare is an amazing seafood restaurant here in Kansas City. It is north of the city and has the most amazing patio, and the food is even better. My husband and I used to go there once a month to share their calamari, one of their delicious salads, and the lobster mac & cheese. The calamari is the BEST I have ever had – which I know is unreal since we are in the middle of the USA – but I promise, its amazing.

I went recently with a good friend and they had a new salad on the menu cleverly named “the seasonal salad”. Asparagus, mozzarella, prosciutto, marinated artichokes – what’s not to love? This was just a yummy delicious salad and I thought – this is easy, quick, and I can make this at home no problem. TO THE BLOG!

INGREDIENTS: 2 dinner salads

  • 4 cups mixed salad greens
  • 1 ball fresh mozzarella cheese
  • 10 artichoke hearts
  • 3 tablespoons EVOO (get good EVOO since you are making a dressing)
  • Juice of 1 small lemon
  • 24 spears asparagus
  • 6 slices prosciutto
  • 1 tbsp fresh chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp Italian seasoning
  • 1/4 cup light balsamic dressing* – I use store bought
  • Balsamic reduction for drizzle/garnish** – I use store bought
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The balsamic reduction/glaze I bought at Costco

*You can make your own balsamic dressing with this recipe:

  • 1/2 cup vinegar, balsamic, (choose a good-quality, aged brand if possible)
  • 3 tablespoon oil, olive, extra-virgin
  • 1/4 cup water
  • 1 tablespoon mustard, Dijon,
  • 1 teaspoon honey
  • 1 teaspoon garlic powder
  • Mix all ingredients together in a mason jar or jar with tight lid. Makes 2 tbsp.

**Balasmic reduction is great to have on hand for spicing up or garnishing a variety of dishes. Be careful to not breathe in the vinegar fumes – they can be strong. Definitely open a window — or again just buy store bought. 🙂 yay Costco!

  • 2 cups balsamic vinegar
  1. Place the balsamic vinegar in a small saucepan and cook over medium low heat until the vinegar has reduced by at least half (about 30 minutes for 2 cups of vinegar to reduce to 1 cup). Cook it until it’s reduced to ½ cup (1/4 of the original volume).
  2. As soon as the balsamic reduction reaches the consistency and concentration level that you prefer, remove it from the heat, and let it cool down. Place in container or bottle and use as needed.

 DIRECTIONS

  1. Wash and dry the mixed greens
  2. Marinate artichokes by mixing 2 tbsp of EVOO, lemon juice, artichokes, salt, pepper, and Italian seasoning into a small bowl or container with a lid. Cover and place into fridge while you complete the rest of the salad.
  3. Slice the ball of mozzarella into slices about 1/4 inch thick.
  4. Lay slices on cutting board and with the remaining 1 tbsp of olive oil, brush EVOO on both sides of the mozzarella.
  5. Sprinkle both sides with fresh chopped parsley and set aside for salad assembly.
  6. Heat oven to 325 degrees.
  7. Wash the asparagus and trim approximately 1-2 inches off the end. This link will show you how to trim asparagus the right way. 
  8. Taking 4 spears at a time, form a bunch. Wrap each asparagus bunch with a slice of prosciutto.
  9. Place bunches on baking sheet lined with foil.
  10. Cook in oven for 10-15 minutes until asparagus is easily pierced with a fork, but the asparagus is not mushy. It should still have a slight crisp to it.
  11. Remove from oven when asparagus are cooked.
  12. Remove artichoke hearts from fridge and cut them in half.
  13. Toss the salad greens in the balsamic salad dressing – using a bit at a time to ensure its not overdressed. Ensure the salad is dressed VERY LIGHTLY (remember you are topping w/ balsamic reduction).
  14. Place the salad greens onto a dinner plate.
  15. Top with the halved artichoke hearts.
  16. On the edge of the salad place the sliced mozzarella.
  17. Top the whole salad with the asparagus wrapped prosciutto.
  18. Drizzle the entire plate with balsamic reduction.
  19. TA DA!
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Marinating artichoke hearts

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Wrapping prosciutto

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Prosciutto wrapped asparagus cooking

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Brushing mozzarella with EVOO

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Sprinkling mozzarella with parsley

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Chopping marinated artichoke hearts in halves

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Tossing salad with the balsamic dressing

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Greens topped with artichokes & mozzarella

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Greens topped with prosciutto asparagus bunches