After a solid week of rain
the sun finally came out Mother’s Day afternoon
and another spur of the moment patio party was underway!
I really didn’t have any plans or expectations for Mother’s Day because it had been a week packed with year-end activities for the littles, and I spent Saturday with my whole family at Big E’s rock climbing birthday party
Wow, these places are so cool, and the kids climb the walls like monkeys! Super Boy is so sweet with his younger cousins, and hanging out with everyone, while watching the kids have fun, was a perfect Mother’s Day for me~
But, Sunday morning HHjr surprised me with these beautiful purple tulips that he arranged himself
Then I got a text from DD saying they wanted to swing by around 4,
so the day began to get festive!
Late afternoon gatherings at my house mean an appetizer is required
so I decided to try baked artichoke hearts,
a recipe I’ve been wanting to try…
Those little crumbles in the bottom of a potato chip bag add a tasty crunch, and paired with garlic butter and finely grated Parmesan, they are a delicious coating for artichoke hearts
Rinse and drain the artichokes
Dip them in the garlic butter, then dredge them in potato chip crumbs and Parmesan cheese
Put them on a non stick pan or a pan lined with parchment or non stick foil
You can do this a few hours ahead of time if desired, then bake at 400 degrees for 20 minutes right before serving
HHjr’s friend, the famous potato cooker, Colby, also came over
Colby was hosting his family over for dinner at his house
and he asked HHjr to “help” him cook the cornish hens his mom requested because he said his never turned out right
There is NOTHING my son likes better than having multiple grills going at once,
He already had ribs on the Big Green Egg
So we all sipped and noshed and watched HHjr cook
DD and I exchanged gifts and it was a delightful gathering with lots of laughter
AND after HHjr packed up the hens for Colby to take back to his family,
He proceeded to make a vegetable flatbread
to go with the BBQ ribs he was cooking for our supper!
{I am very spoiled}
Fresh asparagus, corn, red onion, on a bed of Alfredo sauced pizza crust,
it was divine!
So thoughtful, he knows I love vegetables and flatbreads…
Both these recipes are super easy and fast to make,
Enjoy!
Parmesan Crusted Artichoke Hearts
Ingredients
- 1 jar 12 oz, marinated artichoke hearts
- 1 cup crushed potato chips or panko crumbs
- 4 T butter
- garlic powder
- 1/2 cup finely grated Parmesan cheese
Instructions
- Rinse and drain artichoke hearts and pat dry.
- Melt butter in a microwave proof bowl and season with garlic powder to taste.
- Place chip crumbs and Parmesan in 2 additional bowls.
- Using tongs, dip each artichoke in melted butter, then coat in potato chips crumbs and Parmesan cheese.
- Place on a non stick baking pan {or parchment or non stick foil lined pan}. Sprinkle additional crumbs or cheese over them if desired.
- Bake at 400 degrees for 20 minutes and serve warm or at room temperature.
Spring Vegetable Flatbread
Ingredients
- 1 thin crust refrigerated pizza dough sheet {Pillsbury}
- 6-8 thin sandwich slices of Mozzarella cheese or 2-3 oz grated Mozzarella
- 1 cup Alfredo sauce
- 1-2 ears of fresh corn
- 16-18 fresh asparagus spears
- 1/2 red onion sliced
Instructions
- Unroll dough onto parchment lined baking sheet and reshape if necessary.
- Lay mozzarella cheese slices evenly on crust or sprinkle grated Mozzarella evenly over crust.
- Spread with an even layer of Alfredo sauce.
- Cut kernels off of cobs and sprinkle evenly over sauce.
- Break off tough ends of asparagus and arrange spears evenly on dough.
- Arrange onion slices on dough and season to taste with salt and pepper.
- Bake at 400 for 10-12 minutes or until crust is baked through and golden.
- Cut into large squares for main dish or side dish or smaller squares for appetizers.
💐🍕🌽
I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday