JENI’S ARTICHOKE APPETIZERS:
First – no judging on my awesome professional photography!!! This is the exact recipe without words…gotta love pictures.
This was a recipe I created after eating these delightful morsels at Sammy’s Woodfired Pizza in Carlsbad. My friend Jeni LOVES these – and always wanted me to make these……..So I named them after her.
Can of Artichoke bottoms
oil for frying (vegetable, canola — whatever you have)
Parmesan cheese to sprinkle on top
Ranch dressing for dipping
Stuff goat cheese in Artichoke bottom – cut in half or quarters depending on size of bottoms — the size ALWAYS vary depending on the can! Dip in Tempura mix (follow directions- just add water like pancake mix) and then roll in Panko bread crumbs. Fry quickly in hot oil. If not submerged in oil you will have to flip them over. Use slotted spoon and drain on paper towel. Sprinkle with Parmesan cheese. Serve with Ranch Dressing. These can be made ahead and popped in the over to warm up before serving.
I had some buttermilk, and for the life of me I can’t remember why I needed it right now but wanted to use it up.
I looked up Blueberry Buttermilk Muffins and this was one of the recipes by Ina Garten. Really good and the lemon really makes it great. I halved the recipe below as I didnt need 20 muffins– but it made a cupcake Tin of 12.
3.5 Cups flour
1.5 Cups sugar
1 Tsp baking soda
4.5 Tsp baking powder
1 Tsp Kosher Salt
2 Cups buttermilk – shaken
1 stick butter (1/4 lb)
1.5 tsp grated lemon zest – Im horrible at zesting as it doesnt seem to produce much — so I squeezed some lemon in too– Im a big corner cutter and I hate to measure!
2 extra large eggs
2 Cups fresh blueberries
Preheat the oven to 350 degrees. Line muffin tins with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients.(did not do this – just poured dry into the wet mix) Mix with a fork just until blended. Fold the blueberries into the batter. Don’t over mix! Scoop the batter into the prepared cups, filling them almost full.
Bake the muffins for 20 to 25 minutes, until golden brown.
Cheese Stuffed Mushrooms
This is one of my very favorite recipes with just a few ingredients. Adapted ( that sounds so professional but seriously sometimes I don’t follow all the excessive details of a recipe and leave out the unneeded!) from my Pasadena Junior League cookbook. As a sidenote: I love all Junior League cookbooks – usually always have excellent recipes….you can count on the Junior League and Ina Garten ALWAYS for a good recipe.
40 medium mushrooms – clean, stems removed
8 oz cream cheese softened
3/4 to 1 cup grated parmesan cheese
5 TB milk
1 tsp garlic powder
2 TB fresh chopped chives….if you have them – I usually omit as I dont have available or forget to pick up
Mix all together (except mushrooms)–
mound teaspoon full of cheese mixture in each mushroom cap
Bake in a preheated 350 degree oven for about 15 minutes until nicely browned. Serve at once.
Felt I needed a picture but didn’t have one of this recipe but look what I did find! This is day one of this blog so cut me some slack!
http://www.jaxtruckee.com — If you are ever in Truckee…so worth the trip and wait!