Greek Chicken Salad and Greatest Whitewater Trip

I finally received my photo CD of our whitewater rafting trip in Blue River, Oregon with Ouzel Outfitters.  So excited to look at them again.  I don't know what is more fun, the actual rafting trip or reliving the moment through our photos, which brought smiles to all our faces again.

This salad is perfect for a light dinner after a long afternoon of sun, paddling, a lot of splash and river time.

Greek Chicken Salad

4 cups cooked, shredded chicken breast

12 cherry tomatoes, quartered

4 oz. crumbled feta cheese

1 cup kalamata olives, chopped

1 cup marinated artichoke hearts, chopped

5 ounces (1/2 container), prepared Tzatziki sauce/dip

1 head bib lettuce, rough chopped

salt and pepper to taste

Combine all ingredients except lettuce in a large bowl.  Toss well.  Serve chicken salad on bed of lettuce.

Serve with toasted pita corners and Castle Rock Pinot Noir.

Artichoke (Addiction) Gratin

So my oldest daughter and I have been having artichoke cravings this summer...we cannot get enough of them in any shape or form.  She learned a new hot artichoke dip on Pinterest and has been making us batches of it every week.  We'll have a little nosh on it with some crackers during our family debriefing or she'll warm it up for one of her late Netflix movie night snacks.  (If) there are any leftovers, I have been re-purposing it, warmed up over mini penne pasta or I even tried it out using as the stuffing for my broiled stuffed mushrooms...served them up with a cobb dinner salad - delish!!!

Artichoke Dip Stuffed Mushrooms - oh my!!

I have also been making this gratin for a quick dinner side dish.  It has terrific flavors and goes wonderfully with steak or chicken.

Artichoke Gratin
Serves 4

4 cups canned artichoke quarters with herbs, drained
2 Tbl. shredded Parmesan cheese
2 Tbl. shredded Romano cheese
2 tsp. roughly chopped fresh thyme
1/4 tsp. red pepper flakes
2 Tbl. extra virgin olive oil

Set an oven rack on the lowest position and preheat the broiler.

In a shallow oven-proof baking dish, arrange the artichokes in a single layer.

Combine the cheeses, thyme, and red pepper flakes and scatter over the artichokes.

Drizzle the oil over the cheeses.

Broil until the cheese is melted and the edges of the artichokes are lightly browned, 15 to 18 minutes.
(Keep an eye on it, as it can brown fast under the broiler, even on the lowest rack),

Served over grilled chicken and rice pilaf.

One Year Ago:  Grilled Vegetable Salad

Antipasto Salad with Bacon Wrapped Artichoke Hearts

It is no secret that my husband is a love of salads (all the men in his family must have salads at their dinner).  When we still lived in California, every time there was a family event, the sister-in-laws would all volunteer to bring anything but the big salad.  The guys don't want any typical green garden salad...it's got to be fancy, exotic and no less than fifteen ingredients.  They are all aficionados in salad recipes. Hence, the reason all us girls dreaded having salad duty.

Ladies, if you need a "Honey Do" list completed,
make these for your man!

I have learned through my years of marriage, if I add artichoke hearts and kalamata olives to a dish, I can pretty much win the wife award for that day...and if I also add bacon to it...he's putty in my hands.

We have always been huge fans of the antipasto salad.  Since most antipastos have marinated artichoke hearts in them, I thought it would be fun to take it further and wrap them in bacon.  If I am going to this much work for "the big salad", I might as well benefit from the finished product also.

Oh my gosh, this salad was unbelievable!!  The crisp bacon added the perfect crunch and the marinated artichoke hearts were a great flavor addition layer.

Antipasto Salad with Bacon Wrapped Artichoke Hearts

** Portions will vary, based upon how many people you are serving.
This can be a side salad or a main entree for dinner.

4 slices bacon, cut in half, widthwise
(1) 12 oz. jar marinated artichoke hearts (you will need 8 artichoke hearts)
Romaine Lettuce, cut into bite size pieces
Salami, cut into bite size pieces
Ham, cut into bite size pieces
Mortadella, cut into bite size pieces
Pepperoni, cut into bite size pieces
Kalamata Olives, cut in half
Button Mushrooms, sliced
Red Bell Peppers, cut into bite size pieces
Roma Tomatoes, diced
Pepperoncini, served whole (on the side)
Feta Cheese, crumbled
Newman's Own Family Recipe Italian Salad Dressing (or your favorite)

Make bacon wrapped artichoke hearts, (as listed below).  While the artichokes are baking, in a large bowl, toss the lettuce, salami, ham, mortadella, pepperoni, kalamato olives, button mushrooms, red bell peppers, roma tomatoes and feta cheese with the italian salad dressing.  Plate each salad.  Serve the baked bacon wrapped artichoke hearts on top of your salad.

Bacon Wrapped Artichoke Hearts 

Preheat the oven to 425 degrees F.

Line a baking sheet with aluminum foil.  Spray with non-stick baking spray.

Wrap each artichoke heart with half a slice of bacon. 

Place on the baking sheet and bake in oven for 12 to 15 minutes 

(turn over half way through the baking time).  Bake until lightly browned.

Creamy Artichoke Bruschetta

It is now day 3 of Daylight Savings Time.  Everyone loves it when we "Fall Back" in time.  So far, I have not been a fan of it this year because all it means is one more hour of insomnia and the reminder that while everyone else is enjoying that extra hour of sleep, I am losing even more sleep.

I try to take advantage of any waking nights and am already thinking about upcoming holidays and family dinners.  For those of you entertaining this season, this is a great one for those guests.  Super easy, creamy and delicious!!  Sweet Dreams.

Creamy Artichoke Bruschetta
Adapted from www.thecookierookie.com

1 (8-ounce) package cream cheese, softened
1 loaf (small) baguette, cut into slices
1/2 cup Best Foods Olive Oil mayonnaise
1/8 cup sour cream
1 garlic clove, minced
1 (8-ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 tsp. garlic salt
2 tsp. fresh parsley, chopped

Preheat oven to 350 degrees.  Place the bread slices on a foil lined baking sheet and brush with olive oil.

Bake the bread for 8-10 minutes until crispy and golden, set aside.

In a food processor, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley and Parmesan cheese.

Spread about 2 Tablespoons (depending on the size of your bread) of the mixture onto each slice of bread and sprinkle with the shredded mozzarella cheese.

Broil in the oven on high for 5-7 minutes until cheese is bubbly and slightly golden on top. (Watch closely to prevent from burning).

* Forgive the burnt ends in my photo...I must have fallen asleep while watching the oven.

One Year Ago: Cherry Cheesecake Brownies