Italian Parsley – KIMBERLY BOUTIN https://kimberlyboutin.com Life is the market, let's be prepared together. Thu, 07 Aug 2025 10:20:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://kimberlyboutin.com/wp-content/uploads/2015/10/Logo.png Italian Parsley – KIMBERLY BOUTIN https://kimberlyboutin.com 32 32 Hot Artichoke Dip with Crostini https://kimberlyboutin.com/recipe/hot-artichoke-dip-with-crostini/?utm_source=rss&utm_medium=rss&utm_campaign=hot-artichoke-dip-with-crostini Wed, 01 Jan 2025 12:01:45 +0000 https://kimberlyboutin.com/?post_type=recipe&p=1617 CROWD PLEASING! How is that for a headline?! When I got the call to make this dip for a friend’s 40th birthday party, I gladly obliged. You see, the requester has been eating this dip at every party I have had for probably 15 years, that is a testamonial in and of itself. I won’t belabor my own testimonial anymore, I will let this delicious appetizer speak for itself.  😛

I'm Always the Hit of the Party!
I’m Always the Hit of the Party!

Preheat oven to 350 degrees.

  1. Mix together the Neufchâtel cheese, sour cream and ranch dip mix.

    Let the Mixer Magic begin!
    Let the Mixer Magic begin!
  2. Mix in the chopped artichoke hearts.

    In go the Artichokes.
    In go the Artichokes.
  3. Add half the chopped parsley, half the mozzarella cheese and some kosher salt and pepper to taste. Combine and spread evenly into an oven safe baking dish.

    I'm Smooth!
    I’m Smooth!
  4. Evenly sprinkle the rest of the cheese on top. Add the rest of the parsley. Bake for 25-30 minutes until the cheese is melted and bubbly.

    Getting my Green on!
    Getting my Green on!
  5. To serve with crostini, turn the oven up to 400 degrees. On a baking sheet lay out your bread slices and drizzle with some olive oil. Bake for 5-8 minutes until the crostini is golden brown. Enjoy!!!  😀

    Hot Artichoke Dip
    Hot Artichoke Dip with Crostini
Hot Artichoke Dip
Ingredients
Instructions
  1. Mix together the Neufchâtel cheese, sour cream and ranch dip mix.
  2. Mix in the chopped artichoke hearts.
  3. Add half the chopped parsley, half the mozzarella cheese and some kosher salt and pepper to taste. Combine and spread evenly into an oven safe baking dish.
  4. Evenly sprinkle the rest of the cheese on top. Add the rest of the parsley. Bake for 25-30 minutes until the cheese is melted and bubbly.
  5. To serve with crostini, turn the oven up to 400 degrees. On a baking sheet lay out your bread slices and drizzle with some olive oil. Bake for 5-8 minutes until the crostini is golden brown. Enjoy!!!
Recipe Notes

If you want to add a twist to this recipe, use both Mozzarella and Cheddar Cheese. Mix one cheese into the mixture and sprinkle one on top—YUM!!

]]> 1617 Not So “Shrimpy” Shrimp Scampi https://kimberlyboutin.com/recipe/not-so-shrimpy-shrimp-scampi/?utm_source=rss&utm_medium=rss&utm_campaign=not-so-shrimpy-shrimp-scampi Tue, 28 Jun 2016 19:21:36 +0000 https://kimberlyboutin.com/?post_type=recipe&p=1602 When thinking of meals to make to accommodate the many different palates of my family, I always try to come up with dual purpose meals. The other day in conversation with my son, I said how about Not So “Shrimpy” Shrimp Scampi for a title? He said: that doesn’t make any sense, people are going to think there is little or no shrimp in the recipe. As my Son and I are often on different spectrums with a myriad of subjects, I made my usual “mom/son” debate face and explained my play on words. This comes back to the dual purpose idea; you can serve this dish with the vegetables alone to appease the non-seafood lovers or serve it with the shrimp for those who like it—Dual Purpose! Win-Win in my recipe playbook!  😀

What a "Fresh" Cast of Characters
What a “Fresh” Cast of Characters
  1. In a wide saucepan, on medium heat, add 3 tbsp of the olive oil and the whipped butter. When the butter is melted, add 3 of the minced/chopped garlic cloves and saute for about a minute, watching the garlic so it doesn’t burn. Add the flour and mix it in with the butter and olive oil with a whisk. Add the chicken stock and continue whisking until there are no lumps. Turn the heat up to high to boil and thicken the sauce. Add salt and pepper to taste and continue whisking for about 5 minutes or until your sauce is the consistency or thickness you enjoy.

    Rolling, Rolling, Rolling Along
    Rolling, Rolling, Rolling Along
  2. Turn the heat back down to medium and add the bell peppers. Cook them for 20 minutes for a firm, yet chewy bite. Add the fresh chopped parsley and parmesan cheese. Add a little more salt and pepper to taste.
    Veggie Bath
    Veggie Bath

    With the Parsley
    With the Parsley
  3. In a frypan, on medium heat, add the remaining tbsp of olive oil. When heated add the remaining minced/chopped clove of garlic and saute for about a minute. Add the shrimp and cook them about 2-3 minutes per side until they turn from grayish to a nice pink color. Shrimp cook very fast.

    All Pinked Out
    All Pinked Out
  4. While the shrimp is cooking, cook the angel hair pasta according to package directions. After it is cooked, turn off the heat and leave it in the water to stay warm.
  5. When ready to plate, use a pair of tongs to take out a generous portion of pasta and twist it for presentation in a nice themed bowl. Add your scampi sauce and shrimp on top. Garnish with a little more parmesan if you please and a little fresh parsley. Salt and pepper to taste. Enjoy!!!
    In All Its Shrimp Glory
    In All Its Shrimp Glory

    Sans the Shrimp for the Veggie Lovers
    Sans the Shrimp for the Veggie Lovers
Not So "Shrimpy" Shrimp Scampi
Ingredients
Instructions
  1. In a wide saucepan, on medium heat, add 3 tbsp of the olive oil and the whipped butter. When the butter is melted, add 3 of the minced/chopped garlic cloves and saute for about a minute, watching the garlic so it doesn't burn. Add the flour and mix it in with the butter and olive oil with a whisk. Add the chicken stock and continue whisking until there are no lumps. Turn the heat up to high to boil and thicken the sauce. Add salt and pepper to taste and continue whisking for about 5 minutes or until your sauce is the consistency or thickness you enjoy.
  2. Turn the heat back down to medium and add the bell peppers. Cook them for 20 minutes for a firm, yet chewy bite. Add the fresh chopped parsley and parmesan cheese. Add a little more salt and pepper to taste.
  3. In a frypan, on medium heat, add the remaining tbsp of olive oil. When heated add the remaining minced/chopped clove of garlic and saute for about a minute. Add the shrimp and cook them about 2-3 minutes per side until they turn from grayish to a nice pink color. Shrimp cook very fast.
  4. While the shrimp is cooking, cook the angel hair pasta according to package directions. After it is cooked, turn off the heat and leave it in the water to stay warm.
  5. When ready to plate, use a pair of tongs to take out a generous portion of pasta and twist it for presentation in a nice themed bowl. Add your scampi sauce and shrimp on top. Garnish with a little more parmesan if you please and a little fresh parsley. Salt and pepper to taste.
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