As these long gray days of winter go on and on, I share with you some splashes of summer colors to brighten your spirits.
Thursday, January 10, 2013
I did vary the recipe somewhat this time by using chicken tenders I had in the freezer instead of using whole pieces of chicken. I must say that not only did it save immensely on cooking time, but the flavor was not compromised one bit. I had this meal cooked in about 30 minutes as opposed to the 50-60 minutes called for, and it was a most satisfying Sunday dinner.
Friday, January 4, 2013
The recipe calls for canned artichokes which I didn't happen to have so I used a jar of marinated artichokes and just rinsed them well before chopping them up. It worked just fine. I have also seen frozen artichokes which would be another good option. I also cut back on the amount of sour cream so it wouldn't be so gloppy and I added a dash of onion powder to mine. Experiment away with cheeses, perhaps mozzarella or Gruyere might be good. The end result will be fantastic any way you slice it!
Artichoke Cheese Bread
1 can artichoke hearts, drained and chopped
2 cloves garlic, chopped
4 ounces cream cheese
1/4 cup mayonnaise
1/2 cup sour cream
½ cup + 2 Tablespoons sharp cheddar, shredded, divided
1/4 cup Romano cheese grated
Loaf of French or Italian bread, sliced in half lengthwise