Easy Artichoke Bread

Ready for one of the easiest appetizers of all time?  Well friends, here it comes.  I was craving artichoke dip after devouring it post-bar last weekend during a Bachelorette party.  It was creamy, delicious and the best food I have ever eaten.  I'm sure it didn't have anything to do with the fact I slung back a few shots and a couple (hundred) beers.  

So last night I wanted to re-create things a bit.  I didn't have the recipe from the other night but I did have a good idea of what was in there.  I have to say, this version has a bit more flavor (if I'm remembering correctly--it's a bit foggy) due to the red pepper flakes.  This recipe would be perfect for entertaining or like we had it, on a random Wednesday night with a big salad.  

Start with a block of cream cheese.  I used 1/3 the fat variety.

Grab a jar of these guys.  I love these artichoke hearts from TJ's.

Give them a good chop.  Toss them in the bowl with the cream cheese

Grate in a few cloves of garlic.  If you don't have a microplane, just give them a really good mince.

Toss in some parmesan cheese

Season All Salt

Black pepper

Red pepper flakes

And some dried parsley for a bit of color.  Give it a good stir.

And slather it all over a loaf of ciabatta bread

Sprinkle with a little more parm and into the oven they go

This is the end result.

Yep

Slice it up

And mow it down

Easy Artichoke Bread

8 oz cream cheese (1/3 the fat is okay)

8 oz marinated artichokes, chopped 

1 cup parmesan cheese + 2 tablespoons or so for topping

1/2 teaspoon Season All Salt

15 cracks of black pepper (or about 1/8 of a teaspoon)

A large pinch of red pepper flakes 

3/4 teaspoon of dried parsley

1 loaf of ciabatta bread 

Start by preheating the oven to 400 degrees. 

Combine the cream cheese (it's easier if it's at room temp), artichokes, parmesan cheese, Season All Salt, pepper, red pepper flakes and dried parsley.  Stir until fully combined.  

Cut the ciabatta bread in half and spread the artichoke dip over the inside of the loaf.  Sprinkle with additional parmesan cheese.  

Place on a baking sheet and put into the oven for 25 minutes.  After 25 minutes, check to see how it is doing.  Bake until the top starts to turn golden brown and is heated through.  

Slice into strips and enjoy!  

Recipe by: Mrs. Schwartz 

**Note, if you don't want to serve the dip ON the bread, you can put it in a baking dish and bake for about 20 minutes or until the top turns golden brown and is heated through. Serve with chips or sliced crusty bread.**

Taco Pizza

I'd like you to think that I was organized enough to make this on Sunday for Cinco de Mayo.  You just think that while in fact, I actually made coconut chicken fingers.  So festive of me, right?  Well they were delish too and the recipe is to come.  But, I made this Taco Pizza earlier in the week and we gobbled it down.

Mr. Schwartz could eat tacos every day of the week if I let him.  I'm not kidding.  Every.single.day.of.the.week.  While I love tacos, I don't love them quite as much as Mr. Schwartz does.  A girl has got to have some variety.  So, in the sake of pleasing the Hus and myself with a little variety, I came up with this Taco Pizza.  It is super quick, just about as easy as regular tacos and very, very tasty.

Start with chopping an onion and tossing it in a pan with some canola oil.

Add your meat of choice.  I used lean ground turkey.

Once browned and crumbled, add your favorite taco seasoning.  You can make your own, and I have, but the packaged stuff works just fine as well.

Add a little water and let it simmer for a few minutes.

That's when you can work on the dough.  I used my favorite fool proof pizza dough from Lauren's Latest.  It seriously does not fail.  If you are in a pinch, you could always use store bought pizza dough.  I hear most pizza joints sell their dough as well.  I know for a fact that Trader Joe's does and it's fab.

Whatever dough you have, spread it out as evenly as you can on a jelly roll pan that is inverted and dusted with cornmeal.  Clearly I like to make a big mess.  I probably should have cut this amount in half and gone with a thinner crust.  I will next time...

Take a fork and poke a bunch of holes in the dough.  Pop it in a 415 degree oven for about 4 minutes to "pre-bake" it.

Boom. Pre-baked.

Take your taco meat and add it to the crust

Along with a bunch of cheese.  Like a BUNCH of cheese. Back into the oven it goes for about another 5-7 minutes or until the crust becomes golden brown and the cheese is all melted.

Like this.

That's the cheese I was talking about....

Then top with your favorite taco toppings.  Here I have a simple taco sauce...

But then things get wild.  My mother-in-law's pickled jalapenos....

And lettuce.  Mr. Schwartz added sour cream too.  He's crazy like that.

A new twist on an old favorite.  We fell in love.

Taco Pizza

1 small onion, chopped
1 tablespoon canola oil
1 pound ground turkey, chicken or beef
1 packet taco seasoning + 1 tablespoon more
2/3 cup water
1/2 recipe for pizza dough or a store bought variety
1/8 cup cornmeal
2 cups shredded cheddar, pepper jack, Monterey jack or a combination of all cheese

For topping:
Taco/hot sauce
Pickled jalapenos
Shredded lettuce
Sour cream

Start by preheating the oven to 415 degrees.

In a medium skillet, add the canola oil and chopped onion.  Let cook for about 3-4 minutes and add the meat.  Cook until no longer pink and add the taco seasoning and water.  Turn the heat down and let simmer while you work on the dough.

Flip a jelly roll pan upside down and dust the bottom of it with cornmeal.  Spread the pizza dough out evenly on the pan and prick all over with a fork.  Pop it in the oven for about 4 minutes to "pre-bake" the crust.

Remove the crust from the oven and spread the meat out evenly on top.  Sprinkle with cheese and put it back in the oven for an additional 5-7 minutes or until the crust is golden and the cheese is melted.

Cut pizza into pieces and garnish with toppings.

Enjoy!

Recipe by: Mrs. Schwartz

Cinco de Mayo Recipes

It's that time again, friends, Cinco de Mayo!!!! One of my favorite holidays because A. I love Mexican food B. I love beer and BEERGARITAS and C. I'm okay with tequila.  Here is a few recipes to get your menu for the big bash started.  I have you covered from breakfast, to lunch, dinner, DRINKS and dessert.

How will you be celebrating this year!?

Chicken Enchiladas

Cinco de Mayo Pulled Pulled Pork 

Chicken Enchilada Pasta

Restaurant Style Salsa

Enchilada Style Stuffed Peppers

Mexican Breakfast Pizza

Crockpot Salsa Chicken

Grilled Breakfast Burrito

Taco Enchilada Bake

Beergaritas

Sopapilla Cheesecake

Easter Brunch

You guys, I'm hosting Easter Brunch at my house this year....for like 26 people.  Eeep!  I love to host, like LOVE to host but I haven't really hosted a sit down type dinner at my house of this size before! I'm so excited and thought about the menu right away.  I have never been shy to try something out for the first time when entertaining and I don't think this Easter will be an exception.  

But, if you are planning on hosting I have a few Brunch ideas for you!  Unfortunately, I have yet to make a ham so there isn't a baked ham recipe on here!  But there is one for Eggs Benedict Bake which has ham in it! If you have any ideas for me or that you would like to share, please leave them in the comment form below!  

Happy Easter everyone! 

Mushroom and Leek Quiche 

Cheesy Potatoes

Egg Benedict Bake

Orange Sweet Rolls

Homemade Breakfast Sausage and Gravy

Vanilla French Toast

Cinnamon Sugar Pull Apart Rolls

Vanilla Pudding Cinnamon Rolls

Grapefruit Pull-Apart Bread

Lemon Monkey Bread Cupcakes

Blueberry Muffin Waffles