Simple Baked Artichoke Hearts Appetizers

Artichoke Heart Appetizers

Artichoke Heart Appetizers

 

 

 

 

 

 

 

 

 

Simple Baked Artichoke Hearts Appetizers

 

 I posted this recipe as a deep fried item about a year ago. Trying to lighten my menu I thought to substitute baking instead of frying like we did for the Scotch Eggs.They came out great.  I really like this recipe, these have always been a favorite hors d’oeuvre for parties but was always a hassle as I had to fry them almost to order and watch the hot oil.  This recipe takes that all away.  By cutting out the frying, they are not as oily and they bake crisp and taste just as good.  For parties you can bread them the day before and simply pop into the oven about 10 minutes before you want to serve them.  The only “special”  equipment you’ll need is a sheet pan and a wire rack that fits into the pan.

 

 

Ingredients for Artichoke Heart Appetizers

  1. 1 can large  artichoke hearts 6 – 8 count ( smaller chokes tend to fall apart too easily)
  2. 2 eggs
  3. ½ cup all purpose flour
  4. 2 cups panko bread crumbs
  5. 1 stick butter
  6. 2 -3 garlic cloves finely chopped
  7. 2 -3 Tbs Parmesan cheese
  8. 2-3 tbs lemon juice
  9. 2 Tbsp capers (Optional)

Directions for Artichoke Heart Appetizers

For the lemon garlic butter, take the butter and garlic and lemon juice and melt and combine in a small sauce pan.  Add the capers as an optional item. 

In 3 bowls, large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.

Take the artichoke hearts and cut them in half ,length wise. Working in small batches  place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat.  Place finish chokes into a bowl to hold.  You can make them the day before and hold in the refrigerator.

Preheat oven to 375°

Place the wire rack in the sheet pan and arrange the artichoke hearts in a single layer on the rack.  Bake for about 10 minutes.  With tongs or a fork roll each one in the garlic butter.  Drizzle a little more butter over the top of each choke and lightly dust with Parmesan cheese.   If you are making larger amounts simply multiply the ingredients proportionally.

Here are a few items to help make this recipe:
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
NEW, Heavy-Duty 1/4 Size Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial grade, Oven-safe, Chrome, 8 x 10 Inches, Set of 2

 

The Official Taste Tester

The Official Taste Tester

 

 

 

 

 

 

 

Oh well another of those “they smell good” things that really don’t impress a delicate S.A.P.P.but everyone else seems to enjoy them so 5 Paws and lets get to the Swedish meatballs.

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Baked Breaded Artichoke Hearts
A simple appetizer for any occasion
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 1 can large artichoke hearts 6 – 8 count ( smaller chokes tend to fall apart too easily)
  2. 2 eggs
  3. ½ cup all purpose flour
  4. 2 cups panko bread crumbs
  5. 1 stick butter
  6. 2 -3 garlic cloves finely chopped
  7. 2 -3 Tbs Parmesan cheese
  8. 2-3 tbs lemon juice
  9. 2 Tbsp capers (Optional)
Instructions
  1. Take the butter and garlic and lemon juice and melt and combine in a small sauce pan. Add the capers as an optional item.
  2. In 3 bowls large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.
  3. Take the artichoke hearts and cut them in half ,length wise. Working in small batches place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat. Place finish chokes into a bowl to hold. You can make them the day before and hold in the refrigerator.
  4. Preheat oven to 375°
  5. Place the wire rack in the sheet pan and arrange the artichoke hearts in a single layer on the rack. Bake for about 10 minutes. With tongs or a fork roll each one in the garlic butter. Drizzle a little more butter over the top of each choke and lightly dust with Parmesan cheese. If you are making larger amounts simply multiply the ingredients proportionally.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/
 

Teriyaki Glazed Pork Loin

 

Pork Loin with Grilled Pineapple

Teryaki Glazed Pork Loin  and Grilled Pineapple

 

Teriyaki Glazed Pork Loin

I been off line for quite awhile, and I’ll be getting back rather slowly with a few recipes when I can.  This came about as a idea I had for chops and they came out so good I thought I’d try it on a pork loin.

This isn’t a quick recipe, it does take a few days to prepare but the results are well worth it.

First step is to brine the loin.  Brining in a salt solution gets more water into the meat which then helps leave more moisture in the meat as it cooks, resulting in a moister finished product.

Brine Solution

A good rule of thumb is 1/4 cup of salt to a quart of water. I like to add a little flavoring to the mixture.

  1. not quite 1/4 cup table salt
  2. 2 tbsp garlic salt
  3. 2 Tbsp lawry’s seasoning salt
  4. 1 qt. water

 Put the salts in a bowl large enough to cover the loin with water add the water whisk briskly until all salts are dissolved add the loin and refrigerate for 24 hours.  This brine works quite well with chops also.

Over the last few years we have had a friend who is slowly building her own pineapple plantation.  She sent one home to me so I had to think what to do.  Upside down cake was first choice but I really don’t need all those extra calories so I thought of a way to incorporate it into a main course. “Hawaiian Pork Loin” was my answer a little marinade to a brined pork loin and cooked on the grill.

 

Pork Loin “Hawaiian Marinade”

You could call it oriental marinade but since I’m serving the loin with grilled pineapple I’ll just call it Hawaiian.

  1. 1/2 cup soy sauce
  2. 2 Tbsp minced onion
  3. 2 tsp powdered ginger
  4. 2 Tbsp L&P Worcestershire sauce

You can do this in a bowl, but I find with smaller cuts of meat a gallon zip lock plastic bag works quite well.  Put the ingredients and the meat into the bag, seal, put onto a plate ( just in case bag leaks) and refrigerate for 24 to 72 hours.  If your doing chops, don’t marinate more than 24-36 hours.  Turn the bag a couple of times a day to insure that both sides get an even marinating.

When you are ready to cook take the meat out of the bag and scrape off the little bits of onion as they will tend to burn and leave a bitter taste.

To cook I used our BBQ grill.  I set the heat on high to bring it up to temp and then turn one side off.  On medium high heat I sear the top or slightly fatty side  for about 15 minutes, then place the meat on the other side of the grill and cooked under indirect heat for about 45 minutes, you can of course cook it in the oven ,it comes out just fine that way.

About 8- 10 minutes before the loin is done put the fresh pineapple slices (cut very thick) on the grill turn after 4-5 minutes and lightly baste the loin and the slices of pineapple with a Teriyaki glaze.  Once cooked remove from the grill and let it rest for about 5-10 minutes before slicing.  Just before you slice baste again with the glaze and let it set up, then slice.

Serve with extra glaze on the side. 

 

grilled Hawaiian pork loin

grilled Hawaiian pork loin

 

Let rest then slice

Let rest then slice

 

 

 

 

 

 

 

 

 

 

 

Teriyaki Glaze

Years ago I worked in a restaurant that had a Teriyaki steak as one of the specialties and they finished it with a thick glaze that every one loved.  This is a simple version that works well with all kinds of meat.

Made in small quantities it’s a rough 2 to 1 ratio of brown sugar to soy sauce.

  1. 1/4 cup soy sauce
  2. 1/2 cup dark brown sugar

Put into a small sauce pan and under medium heat warm until the sugar is completely dissolved. , then take off heat and allow to cool slightly until you have a thick syrupy glaze.  Brush generously over the meat or what ever  you are glazing.

 

Here are a few items that may help make this recipe:
Dyna-Glo Black & Stainless Premium Grills, 2 Burner, Liquid Propane Gas
Ironwood Gourmet Acacia Wood Large End Grain Prep Station
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set

 

The Official Taste Tester

The Official Taste Tester

 

 

 

 

 

 

 

Aloha, I don’t care what you call it, just keep it coming, a real 5 paw effort and about time!  I was beginning to think I was out of a job!

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Teriyaki Glazed Pork Loin
Serves 2
A delicious marinated pork loin
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Cook Time
1 hr
Cook Time
1 hr
For the Brine
  1. not quite 1/4 cup table salt
  2. 2 tbsp garlic salt
  3. 2 Tbsp lawry's seasoning salt
  4. 1 qt. water
For the marinade
  1. 1/2 cup soy sauce
  2. 2 Tbsp minced onion
  3. 2 tsp powdered ginger
  4. 2 Tbsp L&P Worcestershire sauce
For the Glaze
  1. 1/4 cup soy sauce
  2. 1/2 cup dark brown sugar
For the brine
  1. Mix the salts and water briskly until salt is dissolved add the loin and refrigerate for 24 hours.
To Marinade
  1. Mix all the ingredients in a gallon zip lock plastic bag add the meat and refrigerate for 24-72 hours turning occasionally to assure all sides of the meat are in the marinade. Before cooking wipe bits of onion from the meat as they will burn while cooking and give the dish a bitter flavor.
For the Glaze
  1. On medium heat warm the soy and sugar stirring until the sugar is dissolved, allow to cool slightly before using, you should have a thick, syrupy glaze.
  2. Grill the loin on medium high direct heat fat side down for 15 minutes to sear the meat. move to other side of grill and cook on indirect heat for an additional 45 minutes. Just before finishing baste with glaze and again after resting just before slicing baste with glaze again.
  3. During the last 10 minutes of cooking grill the pineapple flipping once and then lightly glazing top side with the teriyaki glaze.
  4. Allow loin to rest about 10 minutes before slicing.
Notes
  1. Serve extra glaze on the side
Rants Raves and Recipes http://www.rantsravesandrecipes.com/
 

 

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Chicken Chili

 

Chicken Chili

Chicken Chili

 

 

 

 

 

 

 

 

Chicken Chili

The other night listening to the news I heard a disturbing fact that not only is the price of milk going to rise because of the demand in China, but that the price of beef is going to sky rocket out of sight soon.  So I started to readjust my mind set and decided to convert a few recipes I have to other forms of meat to see if they would work as well.  

Chicken Chili works just fine, for a complete meal I serve it with rice and leave the mixture a little more liquid.  I also add beans, a complete no-no to the chili snobs, but I don’t care.  This recipe is fairly inexpensive and will, with the rice, serve 4.

The great thing about this recipe is it works really well in a slow cooker.

One the most important parts of a good chili recipe is to use a good chili powder, I don’t usually endorse, but Bruce foods Mexene Chili Powder Seasoning, does give this recipe a nice kick.

Ingredients for Chicken Chili:

  1. 2 boneless, skinless chicken breasts cut into bite size pieces
  2. 1 can tomato paste
  3. 2 cups chicken stock
  4. 1 tsp cayenne pepper
  5. 1 medium onion diced
  6. 2 tomatoes diced
  7. 1 large pepper diced
  8. 2 cloves garlic crushed and chopped
  9. 1 Tbsp dried oregano
  10. 1Tbsp cumin
  11. 1 Tbsp chili powder
  12. 1 tsp salt
  13. 2 Tbsp sugar
  14. 1/3 cup chopped cilantro
  15. 1 -2 cans black beans drained
  16. 1/4 cup chopped parsley for garnish (optional)
  17. cheddar cheese grated (optional)
  18. red onion chopped (optional)
  19. sour cream (optional)

 

Directions for Chicken Chili

 

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 In your slow cooker place all the ingredients except for the cilantro, chicken, and beans, set on high, cover and let cook for 4 -5 hours.   1 hour before serving add the chicken to the pot stir to combine and cover.  30 minutes before serving add the cilantro and beans.

Serve over rice or wide noodles for a great meal.  Offer toppings if you want like grated cheese, onion, sour cream.

If you want a slightly drier chili use only half the stock or before adding the stock, cook the other items for about 15 minutes and add 3 Tbsp flour and stir until flour is totally combined then add stock and cover.

You can also grill or pan saute the chicken to brown it before cutting into small pieces, if you do add the chicken with the beans and cilantro.

 

Here are a few items to help make this recipe:
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Includes One Bonus Campbell’s Slow Cooker Sauce
Zwilling J.A. Henckels Four Star 8-Piece Knife Set with Block

 

 

The Official Taste Tester

The Official Taste Tester

 

 

 

 

 

 

 

This was a little too spicy for a delicate S.A.P.P. (Scottish American Puppy Princess), they even spiced up the chicken so I didn’t get any!  New Rule – No Tasty – No Ratey!

 

Chicken Chili
Serves 4
Write a review
Print
Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
Ingredients
  1. 2 boneless, skinless chicken breasts cut into bite size pieces
  2. 1 can tomato paste
  3. 2 cups chicken stock
  4. 1 tsp cayenne pepper
  5. 1 medium onion diced
  6. 2 tomatoes diced
  7. 1 large pepper diced
  8. 2 cloves garlic crushed and chopped
  9. 1 Tbsp dired oregano
  10. 1Tbsp cumin
  11. 1 Tbsp chili powder
  12. 1 tsp salt
  13. 2 Tbsp sugar
  14. 1/3 cup chopped cilantro
  15. 1 -2 cans black beans drained
  16. 1/4 cup chopped parsley for garnish (optional)
  17. cheddar cheese grated (optional)
  18. red onion chopped (optional)
  19. sour cream (optional)
Instructions
  1. In your slow cooker place all the ingredients except for the cilantro, chicken, and beans, set on high, cover and let cook for 4 -5 hours. 1 hour before serving add the chicken to the pot stir to combine and cover. 30 minutes before serving add the cilantro and beans.
Notes
  1. Serve over rice or wide noodles for a great meal. Offer toppings if you want like grated cheese, onion, sour cream.
  2. If you want a slightly drier chili use only half the stock or before adding the stock, cook the other items for about 15 minutes and add 3 Tbsp flour and stir until flour is totally combined then add stock and cover.
  3. You can also grill or pan saute the chicken to brown it before cutting into small pieces, if you do add the chicken with the beans and cilantro.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/
 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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