SCALLOPS WITH ARTICHOKES AND TOMATOES
A flavorful seafood sauté that's simple enough to throw together in a time crunch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 11m
Yield 4
Number Of Ingredients 9
Steps:
- Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
- Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 600 mg
SCALLOPED TOMATOES AND ARTICHOKES
Make this dish a day ahead, refrigerate, and bake just before you're ready to eat This would be great with a fresh fruit salad and baked ham. Originally from a December 1989 Bon Appetit in their "Great Cook/Great Party" section.
Provided by Leslie in Texas
Categories Vegetable
Time 1h11m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Place unbuttered bread cubes on cookie sheet and bake until dry, about 10 minutes.
- Transfer dry cubes to large bowl and increase oven temperature to 400 degrees.
- Butter 11x7-inch baking dish.
- Add tomatoes, artichokes and onion to dry bread cubes.
- Melt butter in heavy large saucepan over low heat; add flour,mustard,salt,basil,thyme and pepper and stir 1 minute.
- Add tomato mixture and stir to combine thoroughly.
- Pour into prepared baking dish.
- (Can be prepared 1 day ahead; cover and refrigerate.).
- Sprinkle buttered bread cubes over tomatoes and top with parmesan cheese.
- Bake until bubbling and top is golden brown, about 30 minutes.
- Serve hot.
BAY SCALLOPS WITH ARTICHOKES AND TOMATOES
Healthy, flavorful and fast. What more could you want? (You can substitute a 14 oz. can artichoke hearts, drained, instead of frozen. You may also use canned diced tomatoes instead of fresh.)
Provided by east coast nellie
Categories Lactose Free
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
- Stir in artichokes, tomatoes and spinach.
- Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
- Sprinkle with lemon juice.
- Great served on a bed of angel hair pasta!
ROASTED ARTICHOKE HEARTS PROVENCAL
Steps:
- Preheat the oven to 425 degrees F.
- Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
- Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.
SCALLOPED TOMATOES
Steps:
- Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
- Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
- Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
SOUTHERN SCALLOPED TOMATOES
Make and share this Southern Scalloped Tomatoes recipe from Food.com.
Provided by chris_tam
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter.
- Add bread cubes and brown lightly.
- Add more butter if needed and lightly brown onions.
- Fry bacon, drain, bacon and crumbled bacon into drippings.
- Mix all ingredients and spoon into 2 quart casserole dish.
- Cover with crushed crackers. Bake at 350 degrees for 30-45 minutes. Add cheese on top last 15 minutes.
Nutrition Facts : Calories 398.9, Fat 31.6, SaturatedFat 16.8, Cholesterol 75.6, Sodium 512.5, Carbohydrate 18.4, Fiber 1.9, Sugar 11, Protein 11.7
ITALIAN MOZZARELLA CHICKEN W/TOMATOES & ARTICHOKES
This is a Pinterest recipe that I adapted to my tastes that is so simple but extremely delicious. We served ours over linguine that was drizzled with a little EVOO. This dish makes a lot of liquid even though I removed seeds from tomatoes and squeezed the artichokes. It never really thickened for me but I think that is what made the chicken so tender.
Provided by Chef Petunia
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place tomatoes, garlic and artichoke hearts in a bowl. Drizzle with olive oil and then add the sugar, S&P and flour. Mix well. Butter a 13x9 glass baking dish and add chicken breasts; season with additional S&P; then add the tomato mixture around the chicken breasts.
- Bake chicken for about 50 minutes or until almost done. Remove from oven and add the shredded mozzarella cheese and fresh basil leaves. Bake for an additional 10 minutes or until cheese is browned and bubbly. Serve over a bed of pasta, if desired.
Nutrition Facts : Calories 365.4, Fat 16.6, SaturatedFat 5.4, Cholesterol 97.6, Sodium 375.4, Carbohydrate 20.1, Fiber 9.5, Sugar 4.4, Protein 35.3
ARTICHOKE TOMATO SALAD
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
HEALTHY SCALLOPED TOMATOES
Warm and comforting, this old-fashioned side dish is a great way to use up garden bounty. From West Salem, Wisconsin, Norma Pipe says, "I lightened the original recipe by using less butter and flour and only a bit of honey."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, cook onion and celery in butter until tender. Stir in the flour until blended; cook 1 minute longer. Stir in the honey, mustard, salt and pepper until blended. Stir in bread cubes and tomatoes., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TOMATOES AND ARTICHOKE HEARTS
The beauty of this tasty salad is in its simplicity.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
- Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 76 g, Fat 3 g, Fiber 2 g, Protein 2 g
SCALLOPED TOMATOES AND ARTICHOKES
Make and share this Scalloped Tomatoes and Artichokes recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet; add onion and saute until tender.
- Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently.
- Pour mixture into a shallow baking dish, and bake at 325º F.
- for 15 to 20 minutes.
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