Vermonter BLT with Turkey

Where we ski at Killington, there is a fantastic pizza place that makes brick oven pizza. It is simply the best in the world. One of their specialties is called the Vermonter BLT. I have adapted their idea to my sandwich. This is an adult BLT.

Vermonter BLT with Turkey

2 slices of wheat bread, toasted

Vermont sharp cheddar

Turkey slices

artichoke hearts

sun-dried tomatoes

bacon

mayonnaise

Assemble everything on the toast.
Manga!

Make it a meal: What else do you need?

Wine: Chianti

Artichoke and Crabmeat Triangles

These appetizers are quick and easy to make. The flavors are mild and gorgeous. Make them ahead of time, then pop into the oven when you are ready. They are the perfect finger food. (photo by Ian Ransley)

Artichoke and Crabmeat Triangles

½ can artichoke hearts, drained

1 can crabmeat

½ cup mayonnaise

1 shallot or a few onion slices, chopped

¼ cup grated Parmesan cheese

3 pinches Old Bay seasoning

3 English muffins, split open

Mix the first 6 ingredients in a pretty bowl.
Spread mixture onto English muffins.
Cut the muffins into quarters (hence the triangle in the name of the recipe).
Place triangles onto a baking sheet.
Bake at 375 degrees for 12-15 minutes.

Make it a meal: Serve with seafood chowder.

Wine: Chardonnay

Crock Pot Chicken and Shrimp

Serve this elegant dish to your guests. One of the best things about it is the velvety sauce slow cooking creates. Serve with some lovely bread for mopping up.

Crock Pot Chicken and Shrimp

1 lb. boneless, skinless chicken thighs

salt & pepper to taste

1/2 teaspoon crushed red pepper flakes

1/2 onion, sliced

4 cloves garlic, chopped

14 oz. can diced tomatoes

3 tbsp. tomato paste

1 cup white wine or chicken broth (guess which I prefer)

1 teaspoon thyme

1 teaspoon basil

3 tablespoons lemon juice

9 oz. package frozen cooked shrimp, thawed

1 can artichoke hearts, drained and chopped

1 tablespoon cornstarch

2/3 cup crumbled feta cheese

Place onion and garlic in bottom of the crock pot and top with chicken.
Pour the diced tomatoes with their liquid, the tomato paste, chicken broth, thyme, basil, and lemon juice over chicken.
Cover crock pot and cook on low for 6-8 hours until chicken is tender and thoroughly cooked.

Stir in drained shrimp, and artichoke hearts.
Sprinkle and stir in corn starch.
Cover and cook for 15-20 minutes longer until thoroughly heated and slightly thickened.
Serve over hot cooked orzo or couscous and sprinkle with feta cheese.

Options: Try goat cheese instead of feta. Serve over rice or couscous instead of orzo.

Make it a meal: Serve with thick bread and that's it. Have some nice greens with your salad at lunch tomorrow.

Wine: The rest of the Chardonnay or Sauvignon Blanc

White Bean & Artichoke Dip

Beans are an important source of protein and lower bad cholesterol. Divas are all about good health. This is a hearty dip to reward your man for cleaning the snow off your car before you drive off to your massage--a major part of your healthy lifestyle.

White Bean & Artichoke Dip

1 can cannellini beans, drained

a couple of squeezes of lemon juice

1 garlic clove, minced

a small handful of rosemary

1 can artichoke hearts, cut up

1/2 cup cheese, shredded

Put the beans,lemon juice, garlic, and rosemary in a blender or food processor and blend until smooth.
Use a glug of olive oil if needed.
Scoop the mix into a pretty bowl.
Mix aritichoke hearts and cheese.
Transfer to an ovenware dish and bake at 350 degrees for about 20 minutes.
Serve with baked pita chips or crackers.

Make it a meal: Serve ahead of White Chicken Chili (see recipe)

Wine: Chardonnay or Chablis

Marinated Artichoke Salad

I came across a version of this recipe as part of a liver-cleansing fat flush diet. I didn't like anything else on the diet, but this one is tasty. If you don't have flaxseed oil, just heat up some flaxseed in olive oil instead. Flaxseed is easy enough to find in grocery stores. I add a bit to sauces and muffins and cereal as part of my healthy eating program. And then I have a margarita. (Photo by -Marlith-)

Marinated Artichoke Salad

2 cans artichoke hearts, drained

1 garlic clove, minced

3 tbsp flaxseed oil

1/4 cup lemon juice

1 1/2 tbsp. apple cider vinegar

1/2 tsp cayenne pepper

greens (Romaine or mesclun are great)

Mash four of the artichoke hearts with the garlic.
Stir in the oil, lemon, venegar, and cayenne.
Quarter the rest of the artichokes and mix well with the rest.
Refrigerate for 1-2 hours.
Arrange on a bed of pretty greens.

Make it a meal: Serve with a hamburger.

Wine: Well, this is part of a fat flush, so perhaps you should skip the wine (and the hamburger) and drink some water with lemon instead. But if you must, make it champagne.

Basil and Artichoke Chicken

Use thighs or breasts for your dinner. This recipe takes 6 hours total. I used orzo which some call Italian rice. You can serve this over any rice or pasta. You can also sear the seasoned chicken using olive oil in a pan. I don’t bother. I did use fresh basil from my kitchen herb garden. It is November and still alive. The list of ingredients looks long, but you will see it is all spices.

Basil and Artichoke Chicken

3 boneless, skinless chicken pieces

½ tsp. salt

½ tsp. paprika

½ tsp. cayenne

3 tbs. white balsamic vinegar

2 cloves minced garlic

1 leek, thinly sliced

1 can artichoke hearts, quartered

1 ¼ cup white wine (or chicken broth)

¼ cup parsley, chopped

¼ cup fresh basil, chopped

2 Roma tomatoes, diced

Season chicken pieces with salt, paprika, and cayenne and place in crock pot.
Add balsamic vinegar, garlic, leeks, and artichokes.
Pour wine over everything.
Cook on low for 4-5 hours.
Stir in parsley, basil, and tomatoes.
Continue cooking for an additional hour.
Serve over prepared rice or pasta.

Make it a meal: Serve with steamed spinach.

Wine: Sauvignon Blanc or Chardonnay

Crock Pot Portuguese Chicken

This is one of those throw-it-all-together-and-let-it-cook-all-day recipes. It is a hearty meal to feed your family on cold autumn nights.

Personally, I skip the olives and save those for martinis. Up to you.

Crock Pot Portuguese Chicken

1/2 lb. chorizo sausage, chopped

2 onions, chopped

4 cloves garlic, chopped

2-1/2 lbs. boneless, skinless chicken thighs

2 (14 oz) cans diced tomatoes with roasted garlic

1 tsp. dried oregano leaves

a dash of pepper

6 oz. can tomato paste

14 oz. can artichoke hearts, drained and chopped

Combine all ingredients except artichokes in crock pot and mix.
Cook on low for 7-9 hours until chicken is cooked.
Stir in artichoke hearts and olives and cook on low for 10-15 minutes longer.

Make it a meal: Serve over rice or couscous.

Wine: Sangiovese

Rice & Artichoke Salad

I make this with dinner as a side dish, and then I bring it to work for lunch. This is for all the divas out there that can’t get enough artichokes. I love them on everything. The man in my life thinks I cook with too many artichokes. I put them on pizza, I put them on chicken with tomatoes and call it a hash, I add them to salads.

What does he know? He thinks everything tastes better with bacon. He won't eat pizza without meat. He thinks a chili-dog, that’s a hot dog topped with hamburger sauce, is the ultimate lunch.

This dish is full of antioxidants. I adopted it from a health article as part of a diet to cleanse your liver.

Rice & Artichoke Salad

6 oz. long-grain rice

1 glug olive oil for sautéing

1 clove garlic, crushed

1 onion\cooked, finely chopped

2 oz. button mushrooms, sliced

14 oz. canned artichoke hearts, drained

2 Tbsps. parsley, chopped

2 Tbsps. lemon juice

1/4 cup olive oil

1 clove garlic, crushed (sometimes I use 2)

1/2 tsp. sugar

1/2 tsp. French mustard


Cook rice and set aside.
Pour oil into a pan, add garlic and onion; sauté until golden.
Add mushrooms and cook for 2 minutes.
Stir into rice.
Cut artichoke hearts in half and add to rice mixture with parsley.
Put remaining ingredients in jar with tight-fitting lid and shake well.
Pour onto salad and toss.

Make into a meal: It is a meal. This can also be served with grilled chicken and steamed broccoli spears.

Wine: Skip the wine. You’re supposed to be cleansing your liver, dah-ling. Have a glass of Chardonnay tomorrow.

Two Hot Artichoke Dips

Hot artichoke dip is a staple, darling. It is great for an evening soiree and even better for breakfast.

The first is my own which pretends to be healthy because I use light mayonnaise. The second is from a friend, Diva Karen, which is rich decadence in a pretty bowl.(photo by kaitlyn rose)

Artichoke Dip #1

1 can artichoke hearts, chopped

1 cup mayonnaise (I use light)

1 package of frozen chopped spinach, thawed and squeezed

1 cup Parmesan cheese

Mix and bake at 350 degrees for 15-20 minutes.
Serve with sliced sourdough bread.

Make into a meal: This depends on which meal, of course. For breakfast it stands alone. To make it into dinner, throw some tomatoes on top.

Wine: Chenin Blanc for a crispness or Sangiovese to bring out the Parmesan cheese flavor.

Artichoke Dip #2

8 oz. marinated artichoke hearts, drained and chopped

12 oz. cream cheese, softened

1/2 stick butter

2 tbsp. grated Parmesan cheese

Mix all ingredients except Parmesan cheese.
Place in shallow baking dish and sprinkle Parmesan on top.
Bake at 350 degrees for 20 minutes.
Serve with chips or crackers.

Make into a meal: See above.

Wine: This is so rich, only oaky, buttery Chardonnay will do.