White Bean Feta Artichoke Dip

Everyone needs a good simple dip and this one has become my staple. I realized I needed something else besides cheese and crackers when having guests over and I turned to my shelves. I pulled a can of cannellini beans and a jar of artichokes.  By adding some simple ingredients from the farmers market and a few from in my fridge...voila! This dip is tangy, sweet, and salty all in one bite. Perfect with pita chips, crackers, or these great garlic crostini. Serves 8

Ingredients

Dip:

1 can cannellini beans, drained

1 small jar artichokes, drained

juice from 1/2 lemon

6 basil leaves, chopped

1/4 cup feta cheese

1 tbsp extra virgin olive oil

1 tsp pepper

Crostini:

1/2 loaf of french bread, cut diagonally into thin pieces

1 clove garlic, peeled

Preheat Broiler

Place bread in the oven until crispy, 3-5 minutes

When you bring them out, rub with garlic

In a blender, combine all dip ingredients

Add extra oil if needed

Blend for about 2 minutes until smooth

Spread dip over crostini, enjoy!

Chicken Meatball Subs (Gluten-Free)

I'm starting to miss my favorite meatball subs from Charlottesville, so I decided to recreate them. A few tips for this recipe: Make the breadcrumbs with day old bread, don't buy pre-made breadcrumbs. If you want this to be gluten-free, use gluten-free french bread. When you get ready to use the ground chicken take it out of the refrigerator for about 20 minutes so it's not so cold on your hands. Dig out some of the inside of the bread after you slice it. This allows for a groove for the balls to fit in and makes it a bit less caloric. Lastly, choose whichever cheese you desire, I just personally love provolone with chicken meatballs. Serves 4

Ingredients

1 lb ground chicken

1 egg

1/4 cup grated parmesan cheese

2 tbsp spice mix

-equal parts paprika, onion powder, garlic powder, dried parsley, salt, and pepper

4 basil leaves, chopped

2 large loaves of gluten-free or regular french bread

4 slices of provolone cheese

1 15oz jar of your favorite marinara sauce (I use Rao's)

1 tbsp extra virgin olive oil

1/2 cup breadcrumbs:

Take 1/4 of a loaf of bread and tear it into multiple pieces

Place it in a blender

On high, blend the bread until small crumbs form

This will take about 2 minutes

Cut up the remaining bread into 6 large pieces, then slice down the center

Preheat oven to 425 F

Line the bottom of a large glass dish with marinara (use about half of the bottle)

In a large bowl combine chicken, egg, spices, parmesan cheese, bread crumbs, and basil. 

Using your hands, make the chicken into 12 balls

Flatten the balls and place them in the glass dish

Cook for 15-25 minutes until they are semi-hard

Cut into one and see if it is cooked

Place the cheese in the scooped slices of bread

Broil for 3 minutes or until cheese has melted

Pour a bit of sauce on one half

Add meatballs and top with the other slice of bread

Smoosh and enjoy!

Chicken and Quinoa Stuffed Peppers

The goal of this recipe was to create a stuffed pepper that both C and I would enjoy. We needed meat involved and needed something healthy to replace rice. We decided to use chicken and quinoa, which ended up being a great combination. These are very filling, flavorful, and messy!!! Serves 6

Ingredients
1 lb ground chicken
6 green bell peppers
1 small onion, chopped
1/4 cup shredded carrots (can get at a salad bar)
1 glove garlic, chopped
1 tsp smoked paprika
1 tsp cayenne pepper
2 cups quinoa, washed
2 roma tomato, diced
2 cups vegetable broth
2 tbsp grated parmesan cheese
1 tbsp extra virgin olive oil

Preheat oven to 425 F
Cook quinoa according the package
(using vegetable broth instead of water)
Meanwhile, in a large pan heat oil over medium low
Add carrots and onion
Cook for about 3 minutes then add garlic
Heat for two minutes then add meat
Stir meat with a wooden spoon
Add in paprika and pepper
Stir until meat is cooked fully, about 10 minutes
Add tomatoes and quinoa

Cut peppers tops off and slice out the center

Fill each pepper with the mixture
Sprinkle with cheese
Cover with foil and place in the oven for 15 minutes
Remove foil, turn on broiler for 5 minutes

Eat up with plenty of plate space and napkins!