- Extra Virgin Olive Oil
- Lemon Juice
- Sea Salt
- Parmesan Cheese
- Mayonnaise (Best Foods or Hellmans Brand)
- Prepare your artichoke by cutting off the stem, and cut off the top of the artichoke. Trim any sharp tops with scissors.
- Cut the artichoke in half and rub with lemon juice, cut out the choke from the center
- Peel 1 garlic clove per artichoke
- Place half of an artichoke in tin foil and rub both sides with olive oil, sea salt and pepper. Put half of a peeled garlic clove in the center, and wrap up tin foil.
- Cook in convection oven for 40 minutes at 400 F, turning once in the middle
- Check artichoke. Once tender in the center, pull out garlic and place capers in the center and cover with parmesan cheese. Then broil on high for a few (2-5) minutes until golden brown.
- Mince 1 clove of garlic and mash with 1/2 teaspoon sea salt until it is in a paste
- Then mix in 1/2 cup Mayo
- Add 1 Tbsp Lemon Juice
- Add 1 Tbsp Olive Oil and mix thoroughly
Refrigerate aioli for at least 30 minutes before serving as dip for the artichokes.
This is a delightful summer time drink that is refreshing, with a little booze added to the mix!
This recipe comes from my friend Kim S.
Watermelon Cucumber Mint Juice
- 2 cups seedless watermelon (diced)
- 1 cup cucumber (peeled and diced)
- 1/4 cup mint leaves
Directions: add the watermelon, cucumber and mint to a blender and puree until smooth. Strain through a fine mesh strainer and discard the pulp. Chill and store in an airtight container for up to a week.
Cucumber Watermelon Refresher
- 1 ounce vodka
- 1/2 ounce triple sec
- 2 ounce watermelon cucumber mint juice
- 1/2 ounce fresh lime juice
- watermelon slice (to garnish)
Directions: In a cocktail shaker with ice, add the vodka, triple sec, watermelon cucumber mint juice and lime juice. Shake well and strain into a cocktail glass filled with ice. Garnish with a small watermelon slice.
*This post may include affiliate links.
I have never been that fond of coffee, but I often want to start my day with a warm drink. Several years ago I found the Cafe Escapes Chai Latte K-cups for my Keurig. While this is pretty good on its own, I’ve recently found that adding a tablespoon or two of coconut flavored creamer makes it awesome. My favorite is the Girl Scouts Caramel and Coconut Creamer by Coffee-Mate, but lately it’s been very hard to find locally. A decent substitue is the Almond Joy Creamer by International Delight.
This is a perfect Game Day appetizer, that can easily be done in a toaster oven!
- 1 (14 oz.) Regular Kielbasa, sliced
- 1 (20 oz.) can Pineapple Chunks, reserve juice
- 3 Tbsp. Teriyaki sauce
- 1 Tbsp. Sweet Chili Sauce
- 1 Tbsp. Honey
- 1 Tbsp. Pineapple Juice (from can)
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a small bowl combine glaze ingredients
- Spear a piece of pineapple and then a piece of kielbasa on the same toothpick and dip in glaze. Place each spear on the baking sheet.
- Pour any remaining glaze over the items on your baking sheet.
- Bake for 15 to 20 minutes until hot. Turn off toaster oven and allow to cool in the oven, then serve warm.
This ranch dressing is so good, you will soon be addicted!
- 1 packet (1 oz) Hidden Valley Ranch (original)
- 1/2 cup Buttermilk
- 1/2 cup Hellmann’s (or Best Foods) Mayo
- 1/3 cup Daisy Light Sour Cream
Combine all ingredients, refrigerate for at least an hour, then serve.
This recipe comes from Alton Brown Food Network
- 1 Quart Heavy Cream (Heavy Whipping Cream is fine)
- 1 Vanilla Bean, split and scraped
- 1 Cup Vanilla Sugar, divided
- 6 Large Egg Yolks
- Blackberries or Raspberries (optional)
- Preheat oven to 325° F
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
- Remove from the heat, cover and allow to sit for 15 minutes.
- Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together egg yolks and 1/2 cup sugar until well blended and it just starts to lighten in color.
- Add the cream a little at a time, stirring continually.
- Pour the liquid into 6 to 8 ramekins.
- Place the ramekins into a large cake pan or roasting pan then pour enough hot water (but not boiling water) into the pan to come halfway up the sides of the ramekins.
- Bake just until the creme brûlée is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Browning the top:
- Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
- If you are using berries roll them in some vanilla sugar. Ideally enough for 2 to 3 berries per ramekin.
- Add about 2 tsp of vanilla sugar to each ramekin, and evenly spread out.
- Using a torch, melt the sugar and form a crispy top.
- Allow the creme brûlée to sit for at least 5 minutes before serving.
- Add berries rolled in sugar to top prior to serving.
My favorite ramekins: Cordon Bleu Ramekin Set.
Ramekins and torch: Starter Set.
*This post may include affiliate links.
This recipe comes from Grammie Braday and was handed down verbally
- Salt (optional)
- Beat 2 to 3 eggs in a bowl with a fork until well mixed
- Add a little bit of flour at a time to your egg mixture until you reach a dough consistency
- Add a dab of salt if desired
- Spread flour on your surface, then roll out dough with rolling pin
- Noodles will about double in size when cooked, so keep this in mind as you cut your noodles
- Noodles can be dried, but they do not have to be
This recipe has been modified from Real HouseMoms
- 12 large eggs, hard boiled and peeled
- 1 cup Mayonnaise
- 3 Tbsp yellow mustard
- ¼ tsp vinegar
- 1 ½ tsp sugar
- ½ to 1 jalapeno, seeded and chopped
- 4 pieces bacon, cooked, crisp, and crumbled
- paprika (optional)
- Slice the hard boiled eggs in half, lengthwise
- Remove the yolks and put them in a mixing bowl
- Mash the egg yolks with a fork
- Add the mayo, yellow mustard, vinegar, sugar, and dash of optional paprika to the mashed egg yolks and stir until well combined
- Mix in the jalapeno and bacon
- Fill each egg hole with the mixture
- Sprinkle with paprika
- Chill until ready to serve
Here’s my suggestion for the best egg tray both for travel and for serving. What’s great is you can put ice in the lid with the tray of eggs on top when serving, so they stay cold.
Tips for Boiling Farm Fresh Eggs:
- Start out by getting your water boiling first, then gently put eggs into boiling water using a ladle
- Boil for 12 minutes
- Turn off heat and drain out water
- Immediately put eggs into a bath of ice water
- Allow eggs to stay in ice water bath for 10 – 15 minutes before you begin peeling, and add more ice as needed
By starting with boiling water first, and finishing the cooking process with an ice water bath the fresh eggs will be easier to peel.
*This post may include affiliate links.
||1 – 2 Cans
||Cream of Chicken Soup
||Stove Top Turkey Stuffing
*Use 1/4 Cup Milk per can of soup you use. So if you use 2 cans of soup use 1/2 cup of milk total.
- Cover bottom of pan with diced up raw chicken
- Lay Swiss Cheese over Chicken
- Mix 1 to 2 can(s) cream of chicken soup and 1/4 cup milk per can of soup
- Pour soup and milk mixture over chicken
- Top with 1/2 bag (or more) of stove top turkey stuffing
- Drizzle 1/4 cup butter on top
- Cover and bake at 375 for 30 minutes, Uncover and bake for another 20 – 30 minutes
- Serve over egg noodles or rice
FREEZER Directions: After pouring cream of chicken mixture over chicken (step 5) go ahead and freeze. When you are ready to cook it, pull it out of the freezer and let it thaw in fridge. Then complete the rest of the instructions (steps 6-8).
Note: I get rave reviews when I use two cans cream of chicken soup and the full bag of stove top turkey stuffing. A little extra butter always helps as well!