Monday, July 30, 2012

Bye Bye My Artichoke Pie.....

I don't claim to be a chef, nor would I list "cooking" as one of the many skills on my resume. Instead, I'd call myself a dappler in the kitchen. I tend to try new things- often to find they are epic fails. However, I did have one success that I must share.

Artichoke Pie!
I follow the recipe I found on, with a few variations.


  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 (6 ounce) cans artichoke hearts, drained
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 1 (9 inch) unbaked 9 inch pie crust
  • 3 eggs, beaten
  • 1 (8 ounce) package mozzarella cheese, shredded


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
  3. Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
  4. Bake in preheated oven for 45 minutes, or until crust begins to brown.
Now, for my modifications.

I add onions. I add shallots this last time and they were money!
Also, I try to stick with jarred hearts, rather than those in the can for two reasons. 1. My fat cats think it's feeding time and I was surrounded. 2. They almost had a "pickled" taste to them. The ones in the jar don't. I think I'll go that route from now on.
I also throw another pie crust on top, so there are two layers of pie crust. I love carbs, what can I say?!

This is my go to recipe whenever I have to go somewhere and bring a dish. Nom.

It's so good, it's gone......

Friday, July 27, 2012

The Three Musketeers

My boys stick together. Especially when trying to catch those dang birdies!

Could they be any cuter?! LOVE!

Friday, July 20, 2012

Raw Food Nom Noms

I have been on a "I want to eat/be healthy" kick lately, but it's been extremely difficult, as my hubby eats meat and I don't. I hate fixing two separate meals, as one usually takes awhile. I really need to get better about planning and preparing meals ahead of time. Any and all advice is welcomed....

Another reason this healthy kick is so dang difficult is that I have such a major sweet tooth. I mean, seriously, it's out of control! So, in an effor to be healthy AND eat sweets, I found this amazeball recipe. Nom.

Don't get grossed out by the ingredients. I swear, it's money!

1⁄4 cup pitted medjool dates, soaked
1⁄4 cup pure maple syrup or agave nectar
1⁄2 teaspoon vanilla extract (optional)
3⁄4 cup mashed avocados (1 1⁄2 avocados)
1⁄4 cup plus 2 tablespoons unsweetened cocoa or carob powder
1⁄4 cup water


1) Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth.
2) Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
3) Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.

Bon apetite!

Wednesday, July 11, 2012

Hello World!

I didn't realize how MIA I have been. Wow.

I have been entirely too wrapped up in work, cats and My Big Fat Gypsy Wedding.
Speaking of cats and gypsies, how adorable is this?

Watch out kitten, it's on!!