Artichoke Pasta!

I am going to make this soon! It's similar to Johnny Carino's Artichoke Pasta! One of my favorites! :)


Artichoke Angel Hair Pasta!

4 tbsp olive oil
2 cloves fresh garlic finely diced
1 cup finely diced Roma tomatoes
1/2 cup finely diced black olives
1/4 cup capers
1 small jar of Artichoke hearts, halved
1 package angel hair pasta

Saute garlic in olive oil until done.
Add tomatoes, olives, capers, and artichoke hearts. Saute until done.
Serve over pasta.

You can also add grilled chicken breast if you'd like. (But I will pass on any meat! haha)

Pink Pancakes~

Thought these might be fun for the upcoming Holiday! :)

Pink Pancakes

3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet, puree
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1 cup pancake mix
1/4 cup grated apple
nonstick cooking spray
1 tablespoon vegetable oil
pure maple syrup (optional)
fresh fruit (optional)
powdered sugar

Directions:
1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon.
2. Dump the cheese mixture into a medium bowl, add the pancake mix and apple. Stir until just combined. Do not overmix, you want the batter to be lumpy.
3. Coat a griddle with nonstick spray and heat to medium high. Add 1/2 tsp vegetable oil. Use 1/4 cup batter at a time and pour out pancakes. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down. It should take about 1 to 2 minutes per side!
4. Serve warm, garnish with maple syrup, fresh fruit, and powdered sugar.

ENJOY this tasty treat!

JOHNNY CARINO’S STUFFED MUSHROOMS

I went to Johnny's for my b-day and my friend ordered these! They were AMAZING! I just found this recipe and I actually still need to try it so if someone does before me and it doesn't work! I am sorry! But it looks pretty simple and I plan to make them this week!

Looking forward to making them! :) Yummy!


JOHNNY CARINO’S STUFFED MUSHROOMS

1/8 cup Chopped Garlic
4 cups Chopped Spinach
2/3 cup Diced Red Onion
2/3 cup Shredded Asiago Cheese
1/2 cup Romano Cheese
1/4 cup Shredded Parmesan Cheese
1 tsp Black Ground Pepper
1 1/2 Tbsp. Sauté Spice (equal parts salt, pepper, and garlic salt)
1 cup Seasoned Bread Crumbs
1/2 cup Easy Eggs
Large Mushroom Caps - Stem Removed

GARNISH:
4 oz. Lemon Basil Cream Sauce
1/8 cup diced Roma tomatoes
1 Tbsp. Fresh Basil, Julienne
1 Tbsp. Parmesan Parsley mix

PREPARATION:
1. In a large metal mixing bowl, combine ingredients, except the mushroom caps.

2. Fold together all ingredients well, until mixture begins to form into a single mass.

3. Place approximately 1 1/2 tablespoons of mixtures into each cap.
4. Place stuffed mushrooms caps on sheet pan stuffing side up

5. Bake in oven for 10 minutes at 375 degrees, remove and cool immediately.

6. Ladle heated Cream Sauce over mushrooms.

7. Top with diced Roma Tomatoes and sprinkle with fresh Basil strips.

8. Garnish with parmesan parsley mix and basil.

YIELD approximately 65 each