Oh my friends, I have had a WEEK. A week that absolutely demanded the decadence of a Brie artichoke souffle omelet, and if you have never had a souffle omelet, you are in for a treat – all the puffy delight of a souffle, but cooked on the stovetop omelet-style with none of the souffle fear. Stuffed with artichoke hearts and Brie cheese and oh my my. Jump down to the recipe if you want to just hear about souffle omelets instead of my saga. Or read through my saga. One way or the other – let’s make it!
So, this recipe for shrimp artichoke pot pie almost didn’t make it onto the blog, because try as I might, I couldn’t get a picture that I was happy with. And usually when that happens, I usually don’t post about the recipe, because for me and my little blog, it’s as much about the picture as it is the recipe. But this one…this recipe was just too dang good and easy for me to not break all my rules and post a less-than-wonderful picture, and when you take a bite of this one you will understand. Ready for a whole new take on pot pie? Let’s make it!
Okay, so this is definitely NOT your grandmother’s tuna casserole. Yes, there is tuna, and yes, there are noodles. But there are also artichoke hearts and there is also feta cheese, and there is absolutely no cream-of-anything soup. It’s light and flavorful with the perfect mixture of cheese and artichoke and just the right amount of pasta. I’m calling it a Mediterranean version because of the feta and artichokes, but you can also call it scrumptious…let’s make it!
Shrimp and grits, I love you way more than a Northern girl should. Maybe it is the Southern husband’s influence, but I have never met a shrimp and grits recipe I didn’t like, and this one is no exception, because it adds artichokes, one of my favorite veggies on earth.
The shrimp and artichokes are cooked in a delectable lemon garlic butter sauce, and then you spoon the whole thing over some grits that have been kicked up with a little butter and parmesan cheese. It’s shrimp and grits at the next level. It’s downright scrumptious. Let’s make it!
It’s Christmas Eve! And whether you celebrate today or tomorrow, somewhere in the holiday merriment you are going to want a festive breakfast that gives you some delicious strength for the unwrapping and oohing and aahing and possible a trip or two to the mall to exchange things. And for all that, I highly recommend this breakfast risotto chock-full of creamy rice with bacon, egg and artichoke hearts. Just the right amount of easy mixed with fancy mixed with scrumptious.
Fettuccine Alfredo, I love you. I do. But we’ve been together for so long now, and while I feel that I have developed new interests and generally grown and expanded my horizons, you have stayed the same as you’ve ever been…a creamy and decadent bowl of pasta with cream and butter and parmesan cheese. And frankly, I’m getting a little, well, bored. So if we are going to continue our relationship, you’re going to have to evolve along with me. I’m thinking blue cheese. I’m thinking artichokes.