Do you wonder what you can bring when you are invited to friends house and are asked to bring a dish? Start by asking a question in return. What are you serving? Getting an idea of what the host is preparing will narrow down the type of food you should bring. My example is this Cajun Artichoke Tart. I made this appetizer when my host said they were making a Southern inspired smoked dinner. Yum! I have this cook book called Deep South Parties. If you like this recipe, the link gives you a way to buy the book. I have made a number of recipes from this book and many have received rave reviews.
My hosts loved this appetizer. I loved that it was pretty darn easy to make and I thought it looked great. When you are a guest, I think the best combination is flavor and presentation. Now, I am careful not to bring something to fancy. You do not want to show up the hosts at all. So I am careful about what I bring. I want to bring something that is going to taste good and looks nice but is not too fancy. This Cajun Artichoke Tart was the perfect combination. Totally a hit on flavor and looked really nice. The feedback from hosts digging in was fantastic. Note to self, repeat this recipe.
When you make, Cajun or Creole recipes, they usually have a pretty good number of ingredients. Do not be intimidated. The key is if these ingredients are in your spice cabinet, you have got it made. I always have creole seasoning in my spice cabinet. When I went to grab it for this recipe, do you know what I found? Nothing. That’s right. I was out. I forgot to buy more Creole seasoning when I ran out. I Googled for a recipe but I cannot remember the exact spice recipe I followed. I have provided a link for you to make your own seasoning. What I know is that I had all the individual ingredients in my spice cabinet so it was super easy to make. The recipe makes plenty so I now have Creole seasoning to spare.
- 2 - 6 ounce jars marinated artichoke hearts
- 1 cup yellow onion, minced
- 1/4 cup red bell pepper, diced
- 1 tablespoon garlic, minced
- 1/8 teaspoon oregano
- 1/8 teaspoon thyme
- 4 eggs
- 1 teaspoon Creole mustard
- 1 teaspoon Creole seasoning
- 1/2 cup panko bread crumbs
- 1/4 teaspoon hot sauce
- 1/2 cup Parmesan cheese, grated
- 1 cup Cheddar cheese, grated
- 1 teaspoon black pepper
- Preheat oven to 325 degrees
- Drain artichoke hearts. Reserve a couple of tablespoons of the liquid.
- Place this liquid in the a saute pan over medium heat.
- Add the onion and the red pepper and cook for 3 - 4 minutes.
- Add the garlic, oregano and thyme and cook for 2 - 3 minutes. Remove from heat and cool.
- Roughly chop the artichokes.
- Whip the eggs and mix all the ingredients and mix well in a bowl.
- Spread the mixture in a 9" baking dish sprayed with cooking spray.
- Bake for 30 minutes until golden brown.
- Remove and let cool to room temperature. Cut into pie wedges.
- Serve and enjoy!
The cast of characters for my Cajun Artichoke Tart.
Peppers & onions sautéed in skillet and then garlic and cumin added.
All the ingredients in a bowl, and then, added to a baking dish.
The final dish.