Search no more for the perfect appetizer! Whether you are entertaining family and friends or just need to take an appetizer to the holiday party, Artichoke Cheese Souffle will make your tastebuds sing!
Even though I call this cheese souffle, truthfully, this is really a cheese bake. It takes only minutes to prepare and you can create many versions of this classic that calls for artichokes and red peppers. Feel free to add prosciutto, mushrooms, leeks, really the combinations and possibilities are countless.
Join me in January for a sensible approach to eating in Skip Eating Light, The Mediterranean Approach
Friday, January 13th 2017 11:00-1:00 Skip Eating Light Live Mediterranean In this world of fast fix diets let’s be sensible, skip eating light and live the Mediterranean lifestyle. I will show you how with recipes that are nutrient dense made with lean proteins, whole grains and are vegetable rich. We will start the delicious morsels with Open Faced Egg and Avocado Sami and decadent Coconut Date Bars. Herb and Walnut Crusted Chicken is perfect on a bed of farro and arugula with a Balsamic Vinaigrette Dressing. Crave able Maple Dijon Salmon served alongside beautiful crispy Confetti Slaw makes the perfect weeknight meal. Chewy Quinoa Tabbouleh is the perfect side or lunch dish packed with protein and fiber. For a snack let’s crunch on homemade pita chips served alongside Creamy Pumpkin Hummus. Cauliflower Steaks are so meaty they can replace expensive proteins on meatless Mondays For a delightful sweet treat we will prepare Pear Mascarpone and Honey Tart! Class Fee $53.00 Register for cooking classes TODAY by sending an email to Loriefan@tx.rr.com or call/text 214 551 9630
Artichoke Cheese Soufflé
2 8 ounce packages of cream cheese
1 cup of grated parmesan cheese
1 cup of mayonnaise
1 cup frozen artichoke hearts chopped
1 red pepper chopped
Preheat oven to 400 degrees. Cream together cream cheese, mayonnaise and parmesan cheese for 2-3 minutes. Fold in vegetables and bake in a soufflé dish for 25-30 minutes or until bubbly and slightly browned.