Elegant Artichoke Cups~Pampered Chef Recipe

Elegant Artichoke Cups

1 tbsp vegetable oil
24 square wonton wrappers
1 can (14 oz) artichoke hearts in water,
drained and coarsely chopped
½ medium red bell pepper
2 oz mozzarella cheese, grated
1 oz Parmesan cheese, grated
1 lemon
2 tbsp finely chopped fresh parsley
¼ cup mayonnaise
1 garlic clove, pressed

1. Preheat oven to 350°F. Place vegetable oil in (1-cup)
Prep Bowl. Place six wonton wrappers on Cutting
Board. Lightly brush one side of each wonton with
oil using Chef’s Silicone Basting Brush. Press
one wonton wrapper into each cup of Deluxe MiniMuffin Pan using Mini-Tart Shaper. Repeat with remaining wonton wrappers. Bake 6 minutes or
just until edges of wontons are light golden brown.
Remove from oven to Stackable Cooling Rack;
set aside, leaving wontons in pan.

2. Meanwhile, coarsely chop artichokes using Food
Chopper; place in Classic Batter Bowl. Remove
seeds from bell pepper and dice using Utility Knife.
Using Ultimate Mandoline, grate mozzarella cheese.
Using Microplane® Adjustable Grater, grate
Parmesan cheese; zest lemon to measure ½ tsp
zest. Finely chop parsley using Pizza Cutter. Add
bell pepper, mozzarella and Parmesan cheeses,
lemon zest, parsley, mayonnaise (in Measure-All®
Cup) and garlic pressed with Garlic Press to batter
bowl; mix well using Small Mix ’N Scraper®

3. Using Adjustable Measuring Spoon, fill each
wonton cup with about 1 tbsp of artichoke
mixture; sprinkle with additional Parmesan
cheese. Bake 8 minutes or until edges of
wontons are golden brown and cheese begins
to melt. Remove from oven to cooling rack.
Remove wontons from pan; serve immediately.

Yield: 24 appetizers
Nutrients per serving (1 wonton cup): Calories 60,
Total Fat 3 g, Saturated Fat 1 g, Cholesterol less
than 5 mg, Carbohydrate 6 g, Protein 3 g,
Sodium 115 mg, Fiber less than 1 g

Blackbean Burgers

I've been trying to make at few vegetarian meals a week. This is a great alternative

What you need:

1 can black beans drained & rinsed
1/2 onion chopped
1/2 pepper chopped
2-3cloves garlic chopped, or already chopped in a jar
1 tb chili powder
1 egg
1/2cup plain bread crumbs
Salt & pepper

Mash beans in bowl, added all ingredients and mix well. Cook until both sides are crispy.

I like to top mine with Lettuce/Tomato/Onion/Ketchup. Yum!

Grain and Vegetable-Stuffed Portobello Mushrooms

4 (5inch) portobello caps, gills removed
Cooking Spray
1 garlic clove, minced
1 package precooked vegetable harvest whole grain rice medley (uncle bens ready rice)
1 cup refrigerated prechopped tomato, onion and bell pepper mix ( Im using half of a tomato, 1/2 pepper & 1/2 onion)
1 cup finely shredded italian cheese blend, divided
2 teaspoon worcestershire sauce
salt
pepper

Preheat Broiler

Plae mushrooms gill side down on foil lined baking sheet coated with cooking spray. Broil for 4minutes

While mushrooms broil, heat nonstick skillet over medium heat, coat pan w/ cooking spray, add garlic, and tomato mixture to pan, saute for 2minutes.

Remove from heat, stir in rice, 3/4cup cheese and worcestershire sauce

turn mushrooms over, sprinkle evenly w/ salt & pepper, divide rice mixture evenly among mushrooms, sprinkle evenly with 1/4cup cheese mixutre. Broil 3minutes until cheese melts.

4 servings, 1 cap each.

Southwestern Rice & Veggie Cakes

2 (1.5ounce) slices double fiber bread ( I used 1 cup plain bread crumbs)
2 (8.5ounce) packages of Santa Fe precooked whole-grain rice medley (such as uncle Ben's Santa Fe Ready Rice
4 large egg whites lightly beaten
3/4cup preshredded reduced fat mexican cheese blend
Cooking Spray
1/2cup sour cream
2 teaspoons fresh lime juice ( I used bottled)
1/4 teaspoon chili powder

1-place bread in food processor, and pulse 10 times or until crumbs measure 1 cup. Combine crumbs, rice, egg whites and cheese in large bowl; mix well. Divide mixture into 8 equal portions, shaping each into a 2 inch patty

2-Heat large skillet, cook w/ cooking spray, add 4 patties to pan cook for 3 minutes, carefully turn patties over and cook another 3minutes or until lightly browned.

3-While patties cook, prepare sour cream, lime juice and chili powder in a small bowl.

Arrange cakes on platter, top each with sourcream mixture.

2 rice cakes and 2 tablespoon of sour cream mixture is a serving.


***I got 10 patties***